Spiralizer, Ribolitta Soup, Walnut Lentil Loaf, Veg Pot Pie and more

Spiralizer Veggie String Saute

You know I'm not much for kitchen uni-tasker gadgets, but Sally wanted me to make "zucchini noodles" after having tasted them at a restaurant. So she bought me an under-$10 spiralizer -- hand held, hand turned, it's like a giant pencil sharpener.  Works really well for the price!   Here's my first spiral veggie dish, a simple saute.

3-4 largish Zucchini

1/2 Red Bell Pepper cut into strips

1 cup sliced Mushrooms

1-1/2 cups low sodium Veggie Broth

Optional other veggies, nuts etc. if desired (I didn't this first time).

String out the zucchini and blanch them in boiling water for a minute or two.  Drain.

Saute the other ingredients in a skillet with a splash of EVOO to keep things from sticking.  

Add the broth, bring it to a boil, then add the zucchini strings and simmer for a couple minutes before serving.

An infinite variety of possibilities here for zucchini, parsnips, yellow squash, carrots, daikon, etc.  Next I want to try some Thai Style Carrot strings!

Ribollita Soup
This is one hearty soup.  Or is it a stew?    Maybe a thin casserole??  Really thick and rich whatever you call it -- add broth to thin as you see fit.

1/2 lb dry White Beans
2 large Zucchini
1 Sweet White Onion
2 stalks Celery
1 large Carrot
2 cloves Garlic
1 cup chopped Tomatoes
10-12 leaves fresh Basil
1/2 head Savoy Cabbage, diced
2 cups chopped fresh Spinach
1 cup diced day-old Sourdough or Buttermilk bread

Cook up the beans until just tender.  Reserve the liquid.  Drain. Puree half the beans.

Meanwhile, in your soup pot, saute one diced zucchini, the diced onion carrot and celery until just tender.  Add the garlic, tomatoes, basil and greens.  Cook another 10 minutes until the greens are wilted.  Add the pureed beans and whole beans and second diced zucchini.  Finally add the bread (I used the diced tag ends of a loaf of homemade Scottish Buttermilk Bread).  

Bring to a gentle simmer before serving with a dollop of sour cream and a sprinkle of Parmesan or firm goat cheese.

Walnut-Lentil noMeatloaf
Made this for our football party on Saturday evening.  Like the Gators that night, it's a Winner!  Very flavor-full; you don't even miss the meat in this noMeatloaf!!  Try adding some salsa to the mixture for more flavor.  Slices much nicer (for sandwiches) when cooled completely.

1-1/2 cup Walnuts

1 cup dry Lentils

2 cups Vegg Broth, plus

2 cups diced Sweet Onion

1 cup diced Celery

1/2 cup diced Carrot

3 cloves Garlic

1 Tbsp Italian Seasoning or Taco Seasoning

Black Pepper to taste

1-1/4 cup Breadcrumbs

1/2 cup Salsa for the glaze

1 Egg, or  “flax egg” – 1 tbsp flax meal in 2 tbsp water

Pulse the walnuts into coarse meal using a food processor. Reserve  Cook the lentils al dente, in the broth. Reserve, mashing 'some' of the lentils to help bind things.

Saute onion, celery, carrot, and garlic until tender. Add cooked lentils and spices. Combine. Transfer to mixing bowl. Add breadcrumbs, walnut meal, and combine thoroughly using your Mark I mixer (hands).

Press into a 5x9 loaf pan. Smooth the top.  Cover top with salsa.

Bake at 350F for 50-60 minutes until top is browned and edges are starting to dry. Rest at least 15 minutes before slicing and serving. 

Veggie Pot Pie
There are lots of ways you can make this dish.  I followed the Forks Over Knives recipe.  Once again with a FOK recip the spices are very very minimal -- double or trip the listed amounts to have any real flavor at all.

I personally didn't like to oil-free whole wheat crust.  I have several simple tart crusts that are tastier and simpler to make.  The dish could be made a lot simpler using all bags of frozen veggies rather than some fresh chopped and some frozen.  I would also use fresh diced onion rather than frozen pearl onions -- they don't really add anything to the dish except expense.  Here's the recipe as written, decide how much you want to follow it,

3 cups sliced Cremini
1 cup sliced Carrots
1/2 cup sliced Celery
2 cups Butternut Squash -- 1/2" dice
1-1/2 cup frozen whole Pearl Onions -- or use diced fresh onion for more flavor
1 can no-salt Garbanzos
1 cup Frozen Peas - or skip the carrots above and use 2 cups frozen peas & carrots blend
1 cup frozen Corn
1 tsp chopped Thyme
1 Bay leaf
3 cups salt-free Veggie Broth 
Salt & Pepper to taste

Saute the fresh veggies with a splash of water or EVOO until just getting tender.  Add the broth and then thawed frozen vegetables, plus the herbs and spices.  Then whisk together some of the hot broth and a couple tablespoons of flour or Wondratm and add it back into the pot.  Simmer for about 15 minutes or until the 'gravy' thickens.   Pour into a large round casserole dish 

and cover with batch of the Oil-free Pizza dough.  Bake for 20 minutes in a 425F oven.

Slice the top, and serve.

Oil-free Pizza Dough
1-3/4 cups Whole Wheat Flour

1 packet Active Dry Yeast
3/4 tsp Sugar
1/4 tsp salt

Mix the dry ingredients together then slowly pour in 1 cup of warm water until everything is combined.  Dump the dough onto a heavily floured surface and fold-in about another 1/4 cup of flour until the dough comes together and can be kneaded into a smooth elastic dough.  Cover and let rise 10 minutes before rolling out into a top for the pot pie.  Decorate with slashes to let the steam out.

Stewed Carambola
Star fruit are ripening and plentiful, it's time to start coming up with things to do with them!   This is as simple as it gets.

If the fruit are properly ripe, the star point will be hard and brownish-black.  Trim off the black pointy bits with a paring knife and chop the fruit into a 1/4 dice or thereabouts.  Stew them with a splash of water and 'some' brown sugar (to taste) until the bits are nice and tender.  Serve warm over vanilla ice cream.