The Frugal Chef » Vegetarian

Pizza Sauce

Mary Ann — Tue, 27 Jul 2010 02:17:45 +0000

Here is a super easy recipe for pizza sauce. You do not need to cook it and I promise you will love it! Make some as a gift from your kitchen and you will have some very happy friends! This is what you need:

1 – 6oz. can tomato paste
1 1/2 cups water
1/2 cup olive oil
2 garlic cloves, minced
1 TBS fresh basil, chopped
1/2 TBS crushed oregano
1/2 TBS crushed Rosemary

Whisk all if the ingredients in a bowl. Refrigerate the sauce for 1 hour so all the flavors meld together. Spread on your favorite pizza. Keep left over sauce in the fridge for up to 2 weeks. Delicious!

Print the Pizza Sauce Recipe Here

Plantain Cakes

Mary Ann — Sun, 25 Jul 2010 13:00:42 +0000

Plantains are easier and easier to get in the States. You will definitely find them at Hispanic and Asian grocery stores. They are great boiled, fried, baked and in cakes as I will show you here. Make sure the plantains are really ripe. This will render a sweeter end result.

This recipe will make 6 medium size cakes. We ate them as a side with grilled meat but they are also very nice for brunch. Enjoy!

6 large, very ripe – black – plantains
2 TBS butter – melted
1 egg
Flour

Cut the tips off of the plantains and place them into a pot of water. Bring them to a boil and reduce the heat. Cook them for about 20 minutes until very tender. Remove from pot and cool down completely.

Peel the cooked plantains and mash them. Add the melted butter and the egg. Mix until well incorporated.

Make 6 medium size patties. Place the flour on a plate and lightly coat both sides of the cakes.

Heat a large skillet with some butter and fry the cakes, flipping when one side has a nice, brown crust. Serve and enjoy!

Print the Plantain Cakes Recipe Here

Parsley Fingerling Potatoes

Mary Ann — Sun, 25 Jul 2010 12:50:39 +0000

Fingerling potatoes are so tender and tasty they always make a great side dish for any meal. This recipe is very easy to make, looks elegant and is loaded with flavor. All you need to do is the following:

Cook your potatoes until they are tender but not mushy – approximately 15 to 20 minutes.

Drain the potatoes carefully so as not to mash them.

Heat a large skillet with some butter.

Add the cooked potatoes, season them with salt and pepper and fry them until they start browning in places.

Add about 1/4 cup finely chopped Italian parsley.

Toss the potatoes to coat well. Serve as a side with any meal you desire. Enjoy!

Print the Parsley Fingerling Potato Recipe Here

Sweet Potato Oven Fries with Basil Aioli

Mary Ann — Sun, 25 Jul 2010 12:29:51 +0000

My friend Carmen-Daisy taught me this. The sweet potato is roasted in the oven and then served along side a delicious basil ailoli. Aioli is a homemade mayonnaise with garlic. In this recipe I went ahead and used store bought mayonnaise to speed up the process. I can promise you this will be a hit at your table!

Print the Sweet Potatoes with Basil Ailoli Recipe Here

Watermelon Salad

Mary Ann — Sat, 17 Jul 2010 18:11:03 +0000

Watermelon salad? Really? Really, really! It might seem odd to think of watermelon as something you might combine with onions and cheese but it is a winner! I promise! What’s more, watermelon is so incredibly cheap these days! So here we go:

In a large bowl mix together 4 cups largely diced watermelon, 1/2 small red onion finely sliced, 1/2 cup crumbled Feta cheese, 1/4 cup chopped mint and basil leaves. Carefully mix it all. Add the juice of a large lime and season generously with salt. That’s it! Bon appetit!

Banana Blueberry Bread

Mary Ann — Mon, 12 Jul 2010 18:11:04 +0000

This banana bread is super easy to make and is a wonderful addition to any meal. Make some for your next brunch or turn it into sandwiches with some cream cheese in the middle for a school lunch. The blueberries not only add flavor to this but also make it very colorful. You can use raspberries instead of the blueberries if you would prefer. Here is what you are going to need:

3 cups flour
1 tsp baking powder
3/4 tsp salt
1 1/2 cup vegetable shortening
2 cups sugar
3 large eggs
3 medium, very ripe, bananas -mashed
1/2 cup sour cream
2 TBS vanilla extract
8 oz. blueberries

Preheat oven to 350 degrees. Prepare 2 bread loaf pans by buttering or with butter flavored spray.

Mix the flour, baking powder and salt in a bowl.

In another bowl, cream the shortening and sugar. Add the eggs and beat until smooth and creamy. Add the flour and beat until mixed – do not over-beat. Add the bananas, sour cream and vanilla. Beat until mixed – do not over-beat. Fold in the blueberries.

Equally divide the batter into your prepared loaf pans. Place in oven and bake for 50 to 60 minutes. Cool pans on wire rack.

Print the Banana Blueberry Bread Recipe Here

Quinoa Tabbouleh

Mary Ann — Fri, 09 Jul 2010 18:11:17 +0000

Quinoa is a common staple in the Andean region. It is considered a super food and is getting more and more common in the USA. I buy mine from Trader Joe’s – who happen to import it from Bolivia, where I grew up. We ate quinoa all the time as kids and I encourage you to try it out! Here is a nice and healthy recipe that I hope you will like!

Print the Quinoa Tabbouleh Recipe Here

Gazpacho

Mary Ann — Tue, 06 Jul 2010 18:11:51 +0000

Gazpacho is a cold tomato soup that is deliciously fresh! It is made in a snap and is great as an appetizer or as a light meal. It is also quite healthy as it has no fat and is loaded with fresh veggies. Buen provecho!

Print the Gazpacho Recipe Here

Spinach & Peach Salad with Candied Walnuts

Mary Ann — Mon, 05 Jul 2010 18:11:16 +0000

This salad is perfect for these hot days as it is very refreshing and satisfying as well. It is also very easy to make. You should have a great meal ready in 20 minutes.

You are going to need the following:
12 oz. baby spinach leaves
2 white peaches, peeled (1 1/2 cut into thin strips – reserve the other 1/2 for the dressing)
1/2 small red onion, sliced
1 cup walnuts
1/2 cup granulated sugar
1/4 cup crumbled blue cheese

FOR THE DRESSING:
1 lime, juices
1/4 cup oil
1/4 cup white vinegar
3 tablespoons granulated sugar
The remaining 1/2 white peach mashed

Place the walnuts and the granulated sugar in a large skillet.

Cook, on medium heat, shaking the pan until the sugar is melted and the walnuts are coated evenly. Be careful not to burn the nuts as they will burn very quickly. Keep a close eye on your pan. You should be done in 5 to 7 minutes. Cool completely.

Whisk together the lime juice with the oil and vinegar. Whisk in the sugar and the mashed peaches until you have a smooth dressing.

Place the spinach, onions and peaches in a bowl. Add the walnuts. Drizzle with the dressing and toss well. Serve sprinkled with crumbled blue cheese.

Print the Spinach & Peach with Candied Walnuts Recipe Here

Brown Rice

Mary Ann — Fri, 25 Jun 2010 16:27:55 +0000

Cooking brown rice is easy. Here is a short video on how I cook mine. Although I used chicken stock, you can use water or vegetable stock to keep it completely vegetarian.

Print the Brown Rice Recipe Here