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Meatless Mondays

Meatless Mondays at Kenmore Mercy Hospital
Chris Rickers
As seen on "Our Daily Bread" 03/10/2012

"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

 

Fr. Paul’s Vegan Chili
1 Tbsp. Cumin seeds, toasted
2 tsp. olive oil
8 oz. shredded carrots
4 ribs of celery, sliced

In a heavy bottomed pan, add oil. When hot add the carrots and celery.  Cook about 8 – 10 minutes stirring occasionally.  These veggies should still have a bit of crunch on them.

Roasted Tomatoes
8 Roma Tomatoes, quarter
Place on a large cookie sheet covered in parchment paper. Sprinkle tomatoes with oregano.
Place in a 500* oven or 10 – 15 minutes.

Reduce heat to 300* and leave in 1 hour and 15 minutes.  Then the tomatoes come out of the oven, use your hands to crush them, or put them into a food processor to get a rough chop on them.

Roasted Peppers, Onions and Garlic
4 whole peppers
4 onions, quartered
1 whole head of garlic
Place in a 500* oven or 10 – 15 minutes.

Reduce heat to 300* and leave in 1 hour and 30 minutes.  When the veggies come out of the oven, let cool then chop the peppers and onions.  The garlic will squeeze out like toothpaste.

Spice Mixture
1 Tbsp. toasted cumin seeds
1 tsp. smoked salt
1 tsp. black pepper
1 tsp. chili powder
1 tsp. sweet paprika
1 tsp. smoked paprika
1 Chipotle pepper and 1 tsp. juice
Place all spices into a small bowl and mix well and set aside.

8 oz. Boca (Vegan Meat)
8 oz. wine
28oz. can tomato puree
28 oz. can water
8oz. beans, soaked in water overnight – change the water at least once

To a large stock pot add the Boca meat, crunchy carrots and celery, roasted vegetables, seasoning mixture and stir well.  Then add the wine, tomato puree, water and reconstituted beans. Let simmer about 1 hour and 15 minutes.

Personal Pan Caprese Pizza
6 whole garlic cloves tossed in olive oil and roasted
1 stick soften butter
10 Roma tomatoes, sliced
1 Tbsp. Kosher salt
2 med white onions, sautéed translucent
½ bag fresh spinach, blanched with onions
4 oz. fresh basil, sliced
1/8 tsp. oregano
1/8 tsp. pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
½ cup marinara sauce
4 slices of mozzarella cheese
4 oz diced mozzarella cheese
Olive oil
Pizza dough

Shape pizza dough and bake at 350* for 9 – 12 minutes. While this is baking, mix soften butter with roasted garlic and mash well.  Slice onion and cook in about 2 tbsp. olive oil for about 5 – 8 minutes or until onions are translucent.  The last 3 minutes of cooking the onions, add the fresh spinach to wilt down. Take shell out of oven, spread with 2 tsp. garlic butter. Top with sliced tomatoes, add a pinch or two or the Chef’s blend (salt, pepper, onion and garlic powder) add a pinch of oregano. Then top with two slices of cheese, onions & spinach. Finally top with diced cheese. Bake at 350* for 15 – 17 minutes.  Yields 2 personal pizza or 1 big one.

Open Face Eggplant Parmesan Sandwich
1 large eggplant, peeled and sliced into ¼ inch planks
1 cup Panko breadcrumbs
2 eggs for an egg wash
1 cup flour for dredging
8 slices mozzarella
Fresh basil, sliced
Chef’s blend (salt, pepper, onion and garlic powder)
½ cup marinara sauce
Olive oil
Garlic butter (made for the pizza)
4 thick slices of sour dough bread

Dredge eggplant in flour, egg wash and breadcrumbs.  In a frying pan with 2 Tbsp. Olive oil fry both sides until golden brown.  Remove and place on an oven safe pan and into a 350* oven for 5 – 8 minutes to continue cooking all the way through.  Toast sour dough bread. Remove eggplant. Top the bread with 1 tsp. garlic butter, tomato sauce, and eggplant. Sprinkle with Chef’s blend seasonings. Add more sauce. Top with basil and then two slices of cheese. Place bake on a cookie sheet and bake 350* for 5 minutes until the cheese is melted. Yields 4 sandwiches