Posts tagged ‘Leeks’

ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks

I found this recipe in a magazine, though I can’t remember which one. Maybe Real Simple or Body & Soul. I adjusted the ingredients a little because I don’t like spinach in large amounts. You can add more spinach if you like. I also soaked the lentils for a few hours before cooking.

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 TBSP extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light green parts only, sliced into 1/8-inch rounds, washed well and drained
1 tsp chopped fresh thyme
1 1/2 tsp coarse salt
Freshly ground black pepper
4 ounces baby spinach, washed

1. In a medium saucepan, combine lentils, 1 whole garlic clove, and the bay leaf. Add enough cold water to cover by two inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
2. Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about seven minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
3. Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about five minutes. Add cooked lentils and salt; season with pepper.
4. Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.


June 19, 2008 at 1:11 pm Leave a comment

IRISH: Potato Leek Soup

I ate this soup at a vegetarian cooking class at our church.

10 cups potatoes, peeled and chopped
9 ½ cups water
3 TBSP Bill’s Best Chik’nish
1 tsp garlic powder
2 tsp onion powder
2 tsp Vege-sal
2 tsp parsley flakes
1 cup leeks, chopped
Salt to taste
2 cups potato buds

Cook first six ingredients until potatoes are tender. Turn off the heat and keep the pot on the burner. Quickly add parsley flakes, leeks and potato buds and stir gently. Replace lid and let stand for 20 minutes before serving.

November 14, 2007 at 4:56 pm Leave a comment

WORLD: Squash and Leek Turnovers

I’d forgotten how much I loved this recipe the first time I made it for Buffy and Michael and Jeff’s dad. I made it again today for the employees of the Red Cross. I just finished eating three of these, and I am happy.

1 1/2 pounds butternut squash
5 garlic cloves, finely chopped
2 TBSP olive oil
2 large leeks, white parts only
1/2 tsp salt
1/2 tsp dried thyme
1 TBSP fresh thyme, chopped (or 1/4 tsp more of the dried)
2 TBSP miso
3/4 cup cheese (optional) the two I’ve used are Soya Kaas Garlic & Herb and Lisanattie Garlic and Herb Style Almond Cheese

7 cups flour (I use 1/2 spelt flour, 1/2 kamut flour)
1/2 cup oil (or 6 TBSP coconut oil)
1 TBSP sea salt
2 TBSP sweetener
2 cups water

1. Preheat the oven to 400 degrees.
2. Peel, seed, and cut butternut squash into 1/2-inch cubes. Set aside.
3. Prepare filling: Combine 2 cloves of chopped garlic with 1 TBSP oil. Place cubed squash in baking dish. Toss with garlic oil and 1/2 tsp salt.
4. Cover. Bake 25-30 minutes, until squash is tender, but still holds its shape. Do not overcook.
5. Heat remaining oil in large skillet. Add leeks, a dash of salt, and thyme. Saute over medium heat for approximately 2 minutes, until softened. Add remaining garlic. Cover pan, allowing leeks to steam until tender, about 5 minutes.
6. Add miso, mixed with a small amount of water.
7. Toss the squash, leeks, and thyme gently together. Add cheese, if desired. Season filling well so its flavor comes through the pastry.
8. Prepare pastry: Mix flour and oil until crumbly.
9. Dissolve salt and sweetener in water.
10. Combine flour mixture and sweetened water. Mix to form dough. Roll out dough on floured board. Cut into 6-inch rounds. Place approximately 1/4 cup filling on each piece. Wet edges. Press with fork to seal.
11. Bake for 15-20 minutes, or until light brown.

You can use this pastry recipe to make any kind of turnover you can imagine.

This recipe is from Everyday Vegan by Jeani-Rose Atchison

September 13, 2006 at 4:01 pm Leave a comment