Galileacom.com | Vegetarian
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Vegetarian

22 Aug
TROPICAL SEVICHE

Serve 6 appetizers INGREDIENTS: 16 oz fresh bay scallops 1 large orange 1 grapefruit 2 fresh lime juice ½ cup finely chopped red onion 1 fresh jalapeno pepper, seeded and finely chopped 2 tbsp roasted garlic 4 tbsp first pressed olive oil 1 large mango peeled, seeded and cubed 2 tbsp snipped fresh parsley 1 tbsp fresh...

15 Aug
MIDDLE-EASTERN MINESTRONE

Serves 6 INGREDIENTS: 3 tbsp first pressed olive oil 1 large red onion, peeled and chopped sea salt to taste 1 butternut squash, peeled, seeded, and chopped into 1-inch cubes 2 medium tomatoes, coarsely chopped 3 tbsp roasted garlic 2 tbsp cumin seeds 2 tbsp coriander seeds 3 preserved lemon, finely chopped 2 cups chickpeas, home-cooked...

08 Aug
COUSCOUS SALAD WITH MINT, LAVENDER, PARSLEY, AND HEIRLOOM TOMATOES

Serves 8 INGREDIENTS: 11/4 cups instant couscous 1 tsp sea salt 2 tbsp first pressed olive oil 11/2 cups water 6 tbsp freshly squeezed lemon juice 2 cups loosely fresh parsley, finely minced 4 cups loosely fresh mint, finely minced 1/4 cup dried lavender 4 medium heirloom tomatoes, cored, peeled, seeded, and chopped fresh pepper rice crackers PREPARATION: In...

07 Mar
ARUGULA-FENNEL SALAD WITH PEAR VINAIGRETTE

  Serves 4 INGREDIENTS: 1 cup pear nectar 4 tbsp seasoned rice vinegar 2 tbsp first pressed olive oil ½ tsp groung black pepper 1 fennel bulb 3 cups arugula leaves 2 cups romaine lettuce leaves 2 small ripe pears, cored and thinly sliced 2 tangerines, segmented ½ small onion, thinly sliced and separate into rings ½ cup...

06 Dec
DON QUIXOTE’S FRIDAY LENTILS

Serves 4 (as a main dish) INGREDIENTS: 1 lb dried small brown lentils (about 2-1/2 cups) 2 tbsp lemon zest, slivered 3 bay leaves 1 tsp sea salt 1/2 tsp saffron threads, crushed 4 tbsp olive oil 2 cups diced carrot 1 cup chopped onion 1/2 cup diced celery 3 tbsp roasted garlic purée 1/2 tsp cumin...

29 Nov
MUSHROOM AND POTATO STEW

Serves 6 INGREDIENTS: 1/2 cup olive oil 3/4 cup chopped onion 3 tbsp roasted garlic purée 3 bay leaves 2 lbs sliced mushrooms (can be a mixture) 1-1/2 tsp sweet paprika 1/2 tsp saffron threads, crushed 1/2 cup chopped red bell pepper 3/4 cup peeled and chopped tomato 3 lbs baking potatoes, peeled and cut into...

15 Nov
TURKISH RED LENTIL SOUP

Serves 6 INGREDIENTS: 2 tbsp ground cumin 1/4 cup olive oil 2 red onions, peeled and finely diced 4 tbsp roasted garlic purée 2 medium carrots, peeled and diced 4 tbsp tomato paste 3 cups red lentils, washed 1 quart water sea salt To Serve 4 tbsp coconut yogurt small bunch of fresh mint leaves, torn 3 tsp sumac 1/4...

01 Nov
SAUTÉ OF FRESH PEAS AND CARROTS

Serves 4 INGREDIENTS: 3 tbsp olive oil 3/4 cup diced carrot 3/4 cup diced turkey bacon 1 tbsp roasted garlic purée 1/2 cup finely diced red bell pepper 3 cups fresh or frozen peas 2 tbsp chopped fresh parsley 1/2 tsp dried thyme 1 tsp sea salt Freshly ground black pepper 3 tbsp chopped scallion 1 hard-cooked egg,...

18 Oct
BRUSSELS SPROUTS WITH HAZELNUTS, LENTILS, AND MUSTARD DRESSING

Serves 4 INGREDIENTS : 1-1/2 lbs Brussels sprouts, bases trimmed, and cut in half 1/4 cup olive oil 1/2 tsp sea salt 3/4 cup hazelnuts, roughly chopped 3 tbsp finely chopped dried apple 1 cup of fresh flat-leaf parsley, roughly chopped Dressed lentils 1/2 cup small French green lentils 1/4 cup extra virgin olive oil 3...

20 Sep
BROCCOLI STEAKS WITH CHIMICHURRI AND BRAZIL NUTS

Serves 4 INGREDIENTS: 2 heads of broccoli, stems trimmed 1-1/4 inches below the florets and remaining head of broccoli cleaved vertically into “4 steaks” approximately 3/4 inch thick 3 tbsp olive oil 2 tsp crushed red pepper flakes 1/2 cup Brazil nuts, roughly chopped sea salt CHIMICHURRI handful of picked fresh flat-leaf parsley...