College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [18]
Place a crêpe in the center of each plate. Spoon about ⅓ cup of the spinach mixture down the center of each crêpe and fold in the sides to form a roll. Gently roll the crêpe over so the seam side is down, then continue filling and folding the crêpes until there are 3 rolled crêpes on each plate. Spoon any extra spinach mixture over the crêpes and serve immediately.
Cooking 101:
To thaw frozen spinach, let the spinach sit at room temperature for about 30 minutes, or until thawed. (Alternatively, if you have a microwave, place the spinach in a microwave-safe bowl and cook on high heat for 3 minutes, or until thawed.) Drain the spinach in a strainer, pressing it with the back of a spoon to remove any excess water.
Penne with Pan-Roasted Tomatoes and White Beans
Penne with Pan-Roasted Tomatoes and White Beans
This pasta dish is pretty spectacular. It’s just a few ingredients that combine to make something fabulous—and that, in a nutshell, is the secret of Italian cooking. The roasted tomatoes and roasted garlic are rich and delicious, the beans add protein and texture, and the basil brings a fresh flavor. –J
Serves 4
1 pound uncooked penne pasta
4 Roma tomatoes
3 cloves garlic
¼ cup fresh basil leaves
1 tablespoon olive oil
1 (15-ounce) can white beans
Salt and pepper
¼ cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
Food Trivia:
Basil is native to India, though it’s since become integral to the cooking of countries as far afield as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.
Falafel Pita with Cucumber Sauce
Falafel Pita with Cucumber Sauce
Make this for your friends. They won’t believe that it didn’t come from that little Mediterranean place around the corner. This is a great recipe to partially prepare in advance and refrigerate until you’re ready to cook and eat, but once you cook the falafel, it’s best to eat it right away. This sauce is good on anything from veggies to bread. I like to make extra just for snacking on. –M
Serves 4
1 (15-ounce) can chickpeas
1 onion
5 cloves garlic
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
2 tablespoons flour
Salt and pepper
Canola oil for frying
1 cup sour cream
½ cucumber
1 carrot
1 tomato
2 pieces pita bread
Pour the chickpeas into a colander and rinse under cold water. Let drain for 10 minutes. Place the chickpeas in a bowl and smash them well with a fork or a potato masher, if you have one, until they are the consistency of dense, grainy