For the Dear Veggies in my life

 You know, I remember as a kid, thinking being a vegetarian was just so strange. For whatever reason, back then, Americana meat and potatoes for dinner and bologna sandwiches for lunch was the norm. 

 Standard eating habits in the average american family did not involve using Spelt Flour or Bulgur Wheat, Quinoa or Tahini but hey, things change. The evolution of ingredients and their use is 10 fold what it was 40 years ago.


 I, myself, am NOT a vegetarian...nor am I a meat and potatoes gal. I just like variety and often that comes to me by varying ethnic cuisines. I LOVE spicy! The hotter the better. It is through ethnic cuisines that I have come to understand how one could easily be a vegetarian by decision not because it is culturally or religiously imposed.


 My dear veggies, I salute you. Your choice, (in theory and depending on the foods you are eating) is a healthy one. A dear friend of mine just recently asked me if I had any vegetarian recipes. Of course I do! In my last post I mentioned I would post my take on Chili Rellenos and as luck would have it, that is a vegetarian recipe. I am including a few others that are tried and true. Please enjoy and remember...I always love feedback, good OR bad. 


Until next time!


No Fry Chili Relleno Casserole

• 6 large green Poblano Chili Peppers
• 8 oz. Queso Fresco
• 8 oz. Sharp Cheddar
• 5 oz. Evaporated milk
• 2 TBS. All Purpose Flour
• 4 egg whites beaten
• 8 oz enchilada Sauce. (Homemade is best but store bought will do.)
• Pickled jalapeno's (optional)
• green onions (optional)
• Hot Sauce (optional)

1. Roast the Chili's  until they are charred either on a grill on in the oven on broil.
2. When roasting is complete put the Chili's into a paper bag for about 10 minutes to absorb the moisture.
3.  Heat the oven to 350
4. Remove the Chili's and peel off the charred skin. It should come off easily as the char will make the skin bubble.
5. Once the skin is removed cut the Chili's in half and remove the stem and seeds.
6. Spray a 9x13 baking dish and lay half of the Chili's in the bottom of the baking dish. 
7. Sprinkle with half of the queso fresco and half of the cheddar and cover with remaining Chili's. 
8. In a bowl mix the eggs, milk and flour and pour over the top of the Chili's.
9. Bake in the oven for 25 minutes. Remove from oven, pour Enchilada Sauce and dabs of hot sauce (I use Tapatio)  evenly over the top and continue baking another 15 minutes. 
10. Sprinkle with remaining cheeses, jalapeno slices and green onion prior to serving.

Vegetarian Pad Thai

• 12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling-hot water
• 1/2 cup light soy sauce
• 1/4 cup packed light brown sugar
• 2 tablespoons Sriracha (Southeast Asian chile sauce)
• 1 bunch scallions
• 4 large shallots
• 1 (14- to 16-ounce) package firm tofu
• 1 1/2 cups peanut or vegetable oil
• 6 large eggs
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• 1/2 cup roasted peanuts, coarsely chopped

• Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok
• Accompaniments: lime wedges; cilantro sprigs; Sriracha

Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.

Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.

Cut shallots crosswise into very thin slices with slicer.

Rinse tofu, then cut into 1-inch cubes and pat very dry.

Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.

Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.

Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

xo, 
Jenny Lou