Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [31]
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A large batch of quinoa can be toasted ahead of time (see [>]).
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Make a Meal
Serve with Red Lentil Soup with Coconut Milk and Toasted Cumin ([>]).
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BASIC VINAIGRETTE Vegan
Whisk 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, sherry vinegar, lemon juice or lime juice, 1 small garlic clove, grated, ½ teaspoon coarse salt and a generous grinding of black pepper in a small bowl. You can add 1 to 2 teaspoons Dijon mustard, 1 tablespoon minced red onion or shallot or 1 to 2 tablespoons finely chopped fresh tarragon, mint, basil, dill or other fresh herbs.
JAPANESE RICE VINAIGRETTE WITH GINGER Vegan
Whisk 3 tablespoons mild-flavored extra-virgin olive oil or other vegetable oil, 2 tablespoons unseasoned Japanese rice vinegar (my preferred brand is Marukan), 1 teaspoon grated peeled fresh ginger, 1 to 2 teaspoons tamari or soy sauce, 1 teaspoon toasted sesame oil and coarse salt to taste.
Topped and Stuffed Breads That Make a Meal
Spreads and Toppings
Rosemary-Fennel White Bean Spread [>]
Broccoli, Dill and Lemon Spread [>]
Chickpea Spread with Pomegranate Molasses [>]
Beet and Tahini Puree [>]
Braised Swiss Chard with Pecorino Curls [>]
Tomato, Avocado and Tarragon Spread [>]
Roasted Red Pepper and Walnut Spread [>]
Multi-Mushroom Pâté [>]
Warm Open-Faced Sandwiches
Cheese and Mushroom Melts [>]
Toasted Italian Bread with Mozzarella, Tomato and Olives [>]
Toasts
Quick Melted Comté Cheese Crisps [>]
Grilled Breads
Grilled Comté Sandwich with Apple and Mango Chutney [>]
Toasted Flatbread (Naan) with Goat Cheese, Sautéed Greens and Crispy Shallots [>]
Tortillas
Curried Egg and Feta Breakfast Quesadillas [>]
Roasted Vegetable and Mozzarella Quesadillas [>]
Corn Tortillas with Mushrooms, Spinach and Manchego Cheese [>]
Summer Veggie Burritos with Goat Cheese [>]
Spicy Chipotle Chile Salsa [>]
A steaming bowl of soup, a buffet of vegetables or a light main dish call out for an accompaniment. I often yearn for a crisp or chewy side dish, something to add texture and extra satiety. For me, that means bread.
A grand selection of toppings for crostini, bruschetta and open-faced sandwiches as well as creative fillings for grilled sandwiches and tortillas offer a broad range of choices.
In the wide world of open-faced sandwiches, including bruschetta and crostini, there is a huge selection of "flat-form" possibilities for toppings, while grilled sandwiches, tortillas and other "wrappers" call out for creative fillings.
Bubbly mozzarella cheese layered with tomato slices on crisped Italian bread, for example, or braised Swiss chard and curls of Pecorino Romano cheese on bruschetta make a terrific lunch with a steaming bowl of soup. Others, like Grilled Comté Sandwich with Apple and Mango Chutney ([>]) or Summer Veggie Burritos with Goat Cheese ([>]), are hearty enough to stand alone or can be paired with a simple salad or cup of soup.
Flour and corn tortillas are staples in my refrigerator. The typical Mexican quesadilla is simply a cheese-filled tortilla folded into a half circle and heated in a skillet until the cheese is meltingly hot and the tortilla is golden and crunchy. But over the years, I've taken liberties with the concept of quesadillas, adding all sorts of ingredients that taste great together.
Mix and match fillings and toppings, experiment with different types of cheese and try a variety of mustards, spreads and relishes. Use the enticing recipes in this chapter as a springboard and let your culinary imagination take flight.
SANDWICH TIPS
Seek out the best artisanal bread you can find, preferably a multigrain loaf that can be handcut into thick slices.
Bread with a coarse crumb absorbs hot oil best and browns to a perfectly crunchy golden crust.
To refresh day-old pita, tortillas or naan (flatbread), wrap in foil and warm in a moderate oven for about 10 minutes. Or