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Culinary Demo: Vegetarian Meals
Posted by Priscilla Steinmetz on July 15, 2011 in Recipes
EASY VEGETARIAN TORTILLA SOUP
Recipe courtesy of letsdishrecipes.blogspot.com
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 green pepper, chopped
- 2-3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 (28 oz.) can crushed tomatoes
- 1 (10 oz.) can diced tomatoes and green chilies
- 2 (15 oz.) cans black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2-3 tablespoons lime juice
- Salt and pepper, to taste
- 2-3 tablespoons hot sauce (optional)
- Quality Tortilla chips
- Optional toppings
- Sour cream
- Shredded cheese
- Chopped avocado
- Chopped fresh cilantro
Directions: In a large stock pot, heat oil over medium heat. Add onions, garlic and green pepper and sauté until vegetables are soft, about 5 minutes. Stir in broth, crushed tomatoes, diced tomatoes with green chilies, chili powder, cumin, hot sauce, and salt and pepper, to taste. Bring to a boil, stirring occasionally. Add black beans and corn and stir to combine. Simmer for an additional 15-20 minutes. Stir in lime juice just before serving. Ladle into bowls and top with a generous amount of tortilla strips. Add optional toppings as desired.
Italian Bean Salad in Lettuce Cups
Recipe adapted from Giada De Laurentiis
Ingredients:
- 1 (15 oz.) can garbanzo beans (chick peas)
- ½ lb. mini pasta (preferably farfalle, bowtie)
- 2 cups roasted red, drained, patted dry, and coarsely chopped
- 1 1/4 cups paper-thin slices red onion
- 3/4 cup chopped fresh flat Italian parsley leaves
- 3/4 cup slivered almonds, toasted
- 1 1/2 cups (about) red wine vinaigrette, recipe follows
- salt and freshly ground black pepper
- 24 butter lettuce leaves (from about 3 large heads)
- ¼ cup of parmesan cheese (preferably Parmigiano-Reggiano)
- Red Wine Vinaigrette:
- 1/2 cup red wine vinegar
- 1/4 cup lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- freshly ground black pepper
- 1 cup extra virgin olive oil
Directions: Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. Toss the garbanzo beans, bell peppers, onion, parsley, and almonds in a large bowl with enough vinaigrette to moisten. Season the mixture with salt and pepper, to taste. Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the bean salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
