The Lemon Plum » Vegetarian

“Home-Made” Pizza Is Super Easy!

thelemonplum — Wed, 13 May 2009 06:37:11 +0000

I know some of you are scared already. But don’t be! This will be the easiest and tastiest pizza you will ever make. And remember, you don’t have to use the ingredients I tell you to – use whatever your hearts desire! Sometimes I like using roasted red peppers, or an assortment of mushrooms, or olives. Maybe you like ham and pineapple or meat lovers – well go for it! Its your pizza! First and foremost the home-made was in quotes. About a year ago I started using Pillsbury Pizza Crust. The crust on its own tastes like those dinner rolls they have. But add some sauce and a touch of flavor and its a nice little treat for you.

1 “can” of Pillsbury Pizza Crust (I use thin)
1/2 – 1 jar of Delallo Pizza Sauce
1 whole Mozzarella ball
1/2 cup Shitake mushrooms
1/2 cup Vidalia Onions
4 Pieces Turkey Bacon
Grape Seed Oil
4 medium pieces of Sun Dried Tomato’s
S&P
1 Tab of butter

This is also a good recipe if you want to take it easy on the greasy foods for once. I used grape seed oil because its a terrific oil to cook with but I also used a tab of butter (smart balance) because I like the flavor mixed with the onions and mushrooms. Again, you can do whatever you want.

Before you cut everything up go ahead and get your crust and your oven ready. Set your oven to preheat at 350 degrees. I suggest oiling the baking sheet before you put down the crust – it just makes it easier later on after everything is baked! Unroll the crust onto your baking sheet (you might need to kneed/stretch the dough a wee bit) and add a few spoonfuls of your pizza sauce. You don’t really want to cook the pizza through all the way. Just enough so its not soggy. Put it in the oven along with your timer.

You will want to cut up your onions, mushrooms, bacon and tomatoes up in small-ish pieces. Next I put the butter and oil in a frying pan and heat it up a little bit – once it gets a little warm add in your aforementioned ingredients along with about a teaspoon of salt and a dash of pepper. You will want to cook ALL of this together so all the flavors will mix nicely. As for if its done enough or not? Check your onions. Since they are the densest/hardest thing in this mix — if they are breakable with a spoon then the whole thing is done!

You are also going to want to take your mozzarella or whatever cheese you want to use and prepare that as well. For the mozzarella if you don’t want it to keep sticking to the knife and you want nice thin pieces I would suggest keeping your knife wet. Mozzarella is a really dense and somewhat “dry” cheese. So if you keep a knife near by and just wet it every so often before slicing the cheese then you should get through it quite easily.

Once your pizza is done baking for those 5-8 minutes you can take it out and place your sauteed ingredients on the pizza spreading it out evenly – this is also the perfect time to add your cheese as well. Put it back in the oven for about 15 – 20 minutes. If you are using a fresh cheese like mozzarella AND mushrooms you will probably find that a lot of the water from these two items will come pouring out. Don’t worry! Bake it for a few minutes more if this happens. Also, once you get it out of the oven – let it sit for a few minutes and all that liquid will start to evaporate away!

Slice and serve. Yummy!

Grilled Pineapple Salsa

thelemonplum — Sat, 14 Jun 2008 08:50:02 +0000

Ive personally never tried this recipe but have tried something like it. But it sounds delicious, especially if you enjoy pineapple. Pineapples are available at peak season in the following months March-July. Super easy, Super quick recipe. And I dont know what it is about something sweet like papayas, pineapples, mango, peaches or anything else, but they always taste good with red onions in a salsa like this. The flavors just get along incredibly well. This goes well on grilled chicken or of course chips.

1T oil
1 Pineapple, sliced 1/4inch thick
1/2 red onion, diced
2T brown sugar
1 red bell pepper
2T cilantro, chopped
juice of 1 lime
2T red wine vinegar
1/2 bunch scallions, chopped

Grill pineapple slices and then cut into small dice. In a pan sweat onions in olive oil until tender and add brown sugar, and red bell pepper. Mix in the reamining ingredients. Chill about 1 hour before serving.

Roasted Red Pepper Coulis

thelemonplum — Wed, 11 Jun 2008 02:14:03 +0000

Coulis are usually thick mixtures made with vegetables, but there are many other ones that have fruit in them. Coulis are just one of those things that you can use in a lot of different dishes. A vegetable coulis is commonly used on meat, vegetable and seafood dishes, and it can also be used as a base for soups or other sauces. Whereas fruit coulis would be used mostly for sweet dishes, like breakfast, and most commonly, desserts.

6 Large red peppers (sweet)
1c extra virgin olive oil
S&P to taste
1/2c dry white wine
1T garlic

Over hot coals, or (carefully) over your stove top, grill the peppers whole until they start to blister and char. Remove from the grill and place in a stainless steel bowl and cover with plastic wrap. This allows the peppers to steam while they cool it also helps with the peeling process. Once cooled, peel the charred skins away from the peppers and discard any seeds. Place the peppers, garlic and wine in a food processor. Blend until smooth, and slowly drizzle the oil into the mixture until incorporated. Season to taste with S&P.

Roasted Stuffed Peppers with Tomatoes and Chilies

thelemonplum — Sat, 17 May 2008 22:39:34 +0000

This recipe is by Jamie Oliver. Ive made it several times, and every time I make it, it just tastes better and better. Now this is considered a vegetarian recipe BUT it does have pancetta. So if your a true blue vegetarian you can just omit the pancetta in this dish. I like it, I think it adds a nice unique flavor. If you really like this recipe, I recommend checking out some of his cookbooks at this site

Serves 2-4 depending on the number of bell peppers you use

2-4 Bell peppers, use red, yellow or orange bell peppers
Handful cherry tomatoes, halved
Clove minced garlic
4-5 assorted peppers (cascabel, apricot, pasilla, fresno, scotch bonnet etc) thinly sliced
1T capers
Dozen basil leaves, chiffonade
Pinch salt and pepper
2T red or white wine vinegar
6 pitted kalamata olives, quartered
2T olive oil
Several small fresh mozzarella balls

Halve and seed bell peppers, and put peppers in a oven safe dish. In a bowl mix, halved cherry tomato’s, hot peppers, garlic, capers, basil, S&P, olives, vinegar and oil. Scrunch the mixture with your hands. Fill bell peppers with mixture, and drizzle remaining juice over them. Cover with foil and steam for 20-25 min. Take peppers out of the oven and place two strips of pancetta over peppers, and thinly slice 2 pieces of mozzarella and put those over the peppers as well. Place back in the oven uncovered and bake until cheese turns golden.

Usually I also serve a salad with this, mixed greens with a nice balsamic and olive oil dressing, add some S&P and your ready to go!

Vegetarian Chili

thelemonplum — Sat, 17 May 2008 20:39:53 +0000

This chili is fantastic to make. Its quick easy and simple but its got great flavor. This chili can also be served as a filling for burritos or enchiladas. I personally like mine with cornbread!

Serves 5

1/2lb pinto beans, cooked
1/2lb black beans, cooked
4oz kidney beans, cooked
4oz garbanzo beans, cooked
1 chipotle
vegetable oil, as needed
1/2lb onions, diced medium
1 garlic clove, minced
1t oregano
1t chili powder
1 green chilie, roasted, peeled and seeded (or you can use canned)
2c vegetable stock or water
1 can stewed tomato’s
S&P to taste

In a large pot heat the oil. Add onions and green and peppers. Cook until tender. Add oregano and chili powder. Do not let the spices burn. Add garlic and briefly cook. Add the chile’s, chipotle peppers, tomato’s and stock. Simmer for 30 min. Add the beans and continue to simmer for a few min more. Season with S&P

Rice & Beans Mexican Style

thelemonplum — Sat, 17 May 2008 20:01:39 +0000

The white rice in this dish may be substituted for brown rice instead. Garnishes can include ingredients such as thinly sliced plantains, sauteed bananas, yucca, sweet potato or beet chips.

Serves 5

1/2lb pinto beans, pre-soaked
S&P to taste
Hungarian paprika to taste
1oz vegetable oil
2oz onions
3oz green peppers, diced fine
3oz red peppers, diced fine
2oz yellow peppers, diced fine
3oz tomato’s, peeled, seeded, crushed
1t capers
1oz golden raisins
Cayenne to taste
1c vegetable stock
lemon juice to taste
1lb rice, cooked

Simmer the beans in salt water with the paprika. In a pan, heat oil, and saute onions and peppers til tender. Add tomato’s, capers, raisins, cayenne and salt. Cover with a lid, add stock, and cook til it turns into a stew consistency. Add beans and adjust seasoning. Serve over rice.

Pasta Pomodora

thelemonplum — Sat, 17 May 2008 19:45:26 +0000

Serves 6

2lbs angel hair pasta (again, you can use box or fresh)
2oz olive oil
2T garlic cloves, minced
1/2oz basil, chiffonade
4lbs Tomato’s, peeled, seeded, crushed
S&P to taste

Cook the pasta in salt water until its almost tender, drain, rinse with cool water, and reserve. In a saute pan heat the oil and add the garlic and cook until golden brown. Add basil, tomato’s and pepper and saute for about 5 min. Reheat the pasta if desired, spoon sauce on top of pasta and serve.

Whole Wheat Pasta Primavera with Basil Cream Sauce

thelemonplum — Sat, 17 May 2008 19:38:33 +0000

Whew, now thats a long title! As of late, whenever I make any sort of pasta, Ive been using whole wheat, specifically Barilla pasta plus. Your more than welcome to make your own pasta. If you dont have a recipe for home made pasta and would like one, I have a few recipes, so just email me, or comment this blog!

Serves 5

1lb linguini pasta
1T basil chiffonade
1/2pt heavy cream
S&P to taste
4oz asparagus tips
4oz broccoli florets
4oz peas
3oz morels, chopped fine
1oz Parmesan cheese
peppercorns, fresh cracked, as needed

Cook the pasta in salted water, strain, run cool water over it to stop the cooking process. Prepare the sauce by adding the basil to the cream. Cook sauce until hot. Season with S&P. Steam the veggies until tender. In a large pan add pasta and toss with the basil cream sauce. Garnish with asparagus, broccoli, peas and morels and finish dish with Parmesan cheese and freshly cracked pepper.

Eggplant Parmesan

thelemonplum — Sat, 17 May 2008 17:37:47 +0000

This is another one of my favorite dishes. Its simple but delicious especially if you use your own tomato sauce. But you can use a myriad of different jarred sauced if thats what you like or if you dont have the time to make your own. You can also try the tomato sauce listed in this blog posted here

Serves 5

1lb eggplant, peeled, 1/2in slices
2oz vegetable oil
S&P to taste
2c tomato sauce
6oz mozzarella cheese, shredded
2oz Parmesan cheese, grated

Bread eggplant. Fry eggplant until golden, drain. Season with S&P. Its a good idea to season while they are still moist from the oil so that the season will stick. In a deep dish, pour a thin layer of sauce, top with egg plant. Cover with additional sauce. Top with mozzarella cheese. Cover with foil and bake in a 350degree oven for 15min. Remove the foil and bake for an added 8 minutes to give the cheese a golden brown color. Serve with Parmesan cheese!

Escarole-Feta Turnovers

thelemonplum — Sat, 17 May 2008 17:23:52 +0000

In this recipe you may substitute pie crust or puff pastry dough for the cream cheese pasty if you find that to be easier.

Serves 5

Cream Cheese Pastry
4oz cream cheese
4oz butter, softened
10oz all purpose flour
pinch of salt
milk, as needed

1T olive oil
1 clove of garlic, minced
1/2-1lb escarole
2 sun dried tomato’s, diced
1 scallion, chopped
4oz feta cheese, crumbled
S&P to taste
egg wash, as needed

Blend the butter and cream cheese, cut in the flour and add the salt. Mix until butter is pea-sized. Form into a ball and chill in the refrigerator. In a pan heat the olive oil, and saute garlic and escarole. Add the sun dried tomato’s and scallions. Drain. Cool. Add the feta cheese and season with S&P. Before rolling out the dough be sure to dust the surface with flower so it wont stick. Roll out the cream cheese dough, and cut into about 6in squares. Place a portion of the filling onto the dough, and fold over, creating a triangle. Seal the edges with egg wash, crimp the edges with a fork or a pasta crimper., and brush surface of dough with egg wash. Bake at 325degrees for 30 min or until golden brown.