Adventures in the "Veggie" Cook Book 8DDD (ohmaigoddess)

AS THE TITLE SAYS (heh heh >w>) THESE ARE SOME OF THE RECIPES I FOUND FOR OUR LITTLE FRIENDS 8'D! <3

Farro & tomato salad:

Ingredients:

Farro, 3/4 cup

Vegetable broth, 2 1/2 cups

Plum (Roma) tomatoes, 2 large, halved lenthwise, seeded and coarsely chopped

Fresh mozzarella balls, 1/4 lb and halved

Balsamic viniger, 2 teaspoons

Red wine vinger, 2 teaspoons

Salt and pepper

Olive oil, 1 tablespoon

Fresh basil leaves, 8 large, cut crosswiseinto thin strips

Steps:

1. Make the farro

Place farro in a bowl with 3 cups water and let stand at room temperature for 2 hours. Drain the farro and place in a saucepan. Add broth and bring to a boil over medium-high (? O.o bit of a contridiction, eh?) heat. Reduce the heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Let stand, cover, for 10 minutes. Transfer to a bowl and let cool to room temperature.

2. Assemble the salad

Add the tomatoes and mozzarella to the farro. (everytime I write "farro" I think of Yu-Gi-Oh XD) In a small bowl, whisk together the vinigers, 1 teaspoon of salt, and 1/8 teaspoon pepper. Whisk in the oil. Pour the dressing over the salad, add the basil and toss with a fork. Divide amoug shallow bowls, and serve.



Kale & red bean gumbo:

Ingredients:

Kale leaves, 6 cups chopped

Green bell pepper, 1, seeded and chopped

Green (spring) onions, 1 large, white and pale green parts only, chopped

Canned tomatoes in puree, 1 cup

Vegetable broth, 4 cups

Bay leaves, 2

Dried oregano, 1 teaspoon

Thyme, 1 teaspoon

Red beans, 1 can drained and rinsed

Fresh okra, 8 pods, cut into 1/2 inch pieces, or 1 cup frozen okra

Salt and pepper

Hot pepper sauce (optional)

Steamed white rice, for serving

Steps:

1. Cook the vegetables

Combine the kale, bell pepper, green onions, tomatoes, and broth in a heavy bottomed saucepan. Add the bay leaves, oregano, and thyme. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the kale is tender, about 30 minutes.

2. Finish the gumbo

Add the beans and okra to the vegetables. Cover and cook until the okra is tender, about 15 minutes for fresh, 5 minutes for frozen. Season to taste with salt, pepper, and hot pepper sauce if using. Divide the rice among deep bowls and ladle the gumbo atop.



Spaghetti with spicy tomatoe sauce:

Ingredients:

For spicy tomato sauce~

Olive oil, 2 tablespoons

Garlic, 4 large cloves, chopped

Canned diced plum (Roma) tomatoes, 4 cans and drained

Dried red pepper flakes, 1 teaspoon

Salt and pepper

For the pasta~

Salt

Spaghetti, 1 lb

Fresh basil, 1/4 cup thinly sliced

Parmesan cheese, 1/2 cup freshlt grated

Steps:

1. Pepare the sauce (>8DDDDDDD)

In a large saucepan over medium heat, warm the oil. Add garlic and saute for 1 minute. Add tomatoes and red pepper flakes, raise heat to high, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the sauce is thick, about 40 minutes. Season to taste with salt and pepper. Remove 5 cups for storing and let cool.

2. Cook the pasta

Meanwhile, bring large pot of water to a boil. Add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving 1/2 cup of cooking water. Add as much of the cooking water as needed to loosen the sauce. Divide pasta among shallow bowls, top with sauce, basil, and parmesan.

That's three :3 but trust me there's so much more XDDDDDD