CHEF VINETTI'S - A RESTAURANT EXPERIENCE AT HOME EVERY NIGHT
   VEGETARIAN & VEGAN DISHES
 
 I am pleased to be able to share some of my favorite vegan and vegetarian Appetizers, Soups, Salads and Entrees with you! Through out my career as a professional chef many other chefs have shared thier secrets with me. Now I'll show you the key to making your next dinner a great success is fairy simple, it's just seasoning and technique. I will be posting new recipes often so please stop back soon.
 Armed with the knowledge of seasoned professionals in the recipes below and my spice blends you'll always be a hit in the kitchen in minutes not years!
  Hey, I had to learn the hard way why should you?
 
 
 
 
                  Cannollini Bean Stuffed Tomatoes (vegan)
 
Ingredients 
  •    4 medium ripe tomatoes
  •    3 cups cooked cannollini beans
  •    3 Tbsp. chopped scallions
  •    3 Tbsp. fine dice of red bell peppers (roasted are best)
  •    2 Tbsp.extra virgin olive oil
  •    2 Tbsp. Balsamic vinegar (white Balsamic is best for this)
  •    2 tsp. Vinetti's Incredible Italian Seasoning
  •    2 honey or sugar (not both)
  •    salt and pepper, to taste
 
Directions:
 
1) Cut off tops of tomatoes with stems (this will make nice lids). Scoop out the insides of tomato using a teaspoon and small knife. Turn them upside down to drain juice.
 
2) I medium mixing bowl combine all ingredients mashing the beans only slightly Salt and pepper to taste. Let rest in fridge for about an hour to marinate. (Can be used right away if in hurry).
 
3) Fill tomatoes with marinated bean and serve on lettuce leaves.
 
 
 
 
 
A Classic Mineste Soup (Vegan Style)
 
No, I didn't misspell Minestrone this is another classic Italian soup that is broth based and one of my favorites! This is a broth based soup that features awesome herbs as well as white beans and escarole. What could be better?
 
Yields: 1 Gallon of Soup
Cooking time 35-40 minutes, tops!
 
  • 3 qts. Vegetable stock
  • 1 medium Onion diced
  • 2 Tbsp. Minced Garlic
  • 2 cups cooked White Northern Beans (Cannellini Beans) Can use canned beans (drained not rinsed)
  • 2 medium heads of Escarole (very well cleaned, cut into 2 inch squares)
  • 3 Tbsp. Olive Oil
  • Salt and Pepper to taste
 
Yields: 1 Gallon of Soup
Cooking time 35-40 minutes, tops!
 
Procedure:
  In medium sauce pot add oil, onions and garlic. Over medium heat saute the duo (stirring often) until slightly browned on the edges. Add Vinetti's Italian Seasoning and saute for 2 more minutes (again stirring often). Pour in vegetable stock and beans and bring to medium simmer. Now you may need to reduce heat to maintain just a light to medium simmer for 10 to 15 minutes (stirring gently fairly often). Add escarole and wilt in soup (may need to simmer for 5 minutes).
  Remove from heat and let rest for 10 minutes before serving the enjoy!
  I like this one even better the next day once the flavors have a chance to meld completely!
 I tell you this soup's a meal when served with crusty Italian bread or Garlic Knots!!!
 
 
 
 
                              A GREAT VEGAN SOUP!
 
               FIVE SPICED SWEET POTATO BISQUE
 
    Ok so sweet potatoes aren't just for the holidays anymore. With it's sweetness and earthy tones you'll want to make this delicious bisque year-round!
         This recipe is vegan .
 
                         Makes 3 qts. of soup (10-12 servings)
                   
3 Medium Sweet Potatoes ( peeled & diced, 1 inch Squares)
1 Medium Yellow Onion ( diced)
1 qt. Soy Milk
2 cups Water
1/8 cup Brown or Maple Sugar
2 tsp. Kosher Salt
1 tsp Ground Black Pepper
2 Tbsp. Olive Oil
 
    Ok so you want a nice rich depth of flavor to your bisque so the first step is to roast the sweets.
     In a med. mixing bowl toss the sweet potatoes with the salt, Five Spice, pepper, sugar and one Tbsp. of the olive oil until evenly coated. Place on a sheet pan and place in a preheated oven @ 400 degrees for about 20 minutes or until nicely browned.
   While the sweets are roasting, in a large sauce pot saute the onions in the remaining olive oil over med heat, stirring often, until they are caramelized (browned).
    When onions are all set add water, soy milk and now roasted sweet potatoes to pot and simmer on med-low heat for 15 minutes (remember to simmer lightly. Do not boil!)
    Remove from heat and carefully blend on high until very smooth and frothy.
    Adjust Salt and Pepper to taste and enjoy before any meal or even just for lunch
 
 
 
 
 
                   Vegan fall squash and spiced risotto
 
                                 Makes 6 servings
 
  •  6 1/2 cups vegetable stock
  •  1 tablespoon: each of finely diced garlic, onion and shallots
  •  2 tablespoons olive oil
  •  2 cups risotto rice/arborrio
  •  1 1/2 cups small diced acorn or butternut squash
  •  2 teaspoons Vinetti's Five Spice Blend  
 
 In a saucepan bring broth to a simmer and keep at a low simmer. In another saucepan saute the garlic, onion, and shallots in the olive oil over moderately low heat, stirring, until softened. Add the squash and brown.Stir in rice and cook over moderate heat, stirring constantly, about 1 minute.
Then, add the stock in 2-cup increments, stirring constantly, and keeping at a simmer throughout, until cooked al dente, but still tender and creamy-looking. This should take about 15 minutes. Do not cook it until, dry. Add more stock if needed. Fold in the Five Spice and margarine, making a creamy sauce. Season with salt and pepper. Makes 6 servings
I like to garnish this one with a drizzle of balsamic reduction and some chives or scallion.
 
   
 
 
                         Vegetarian/Vegan Edamame Burgers
 
                                        Yield 8  burgers
 
 
  • 1/4 cup millet
  • 1/2 cup cold water
  • 1 1/4 kosher salt
  • 1 medium carrot
  • 1 large red radish
  • 2 tablespoons finely grated, peeled, fresh ginger
  • 1/2 clove garlic, minced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons White Soy Sauce
  • 1 tablespoon Vinetti's Famous Five Spice
  • 1 pound frozen blanched, peeled edamame (soybeans), thawed
  • 1 1/2 cups panko (Japanese-style bread crumbs)
  • 2 large egg whites, beaten (optional yet recommended for binding)
  • 1 tablespoon olive oil for brushing
 
   Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn.
 Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over med-high heat. Reduce the heat to low and simmer covered, for 15 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes.
  Fluff the millet with a fork and transfer to a large bowl.
  Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, soy sauce sesame oil and FiveSpice and stir to combine.     Meanwhile, bring a medium pot of water to a boil . Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool. When cool, season the edamame mixture with the remaining tablespoon of salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
   Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set. Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil  Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.) Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread.
 
 
 
 
 
                                     An Awesome Spinach  Salad
 
 
Braised Beet, Goat Cheese Calamata Olives w/ Lemon-Tarragon Vinaigrette On Baby Spinach Leaf
 
3 Beets (Braised in Balsamic & Water, Peeled, Diced)
calamata olives
spinach
goat cheese
 
                             Lemon-Tarragon Vinaigrette
 
  • 1/4 cup olive oil
  • 1/8 cup water
  • 1/4 cup white balsamic vinegar
  • 1 small chopped shallot
  • juice of 2 lemons
  • 1 Tbsp chopped fresh tarragon
  • 1 Tbsp honey (this will offset the acidity of the vinegar)
  • Pinch salt & pepper
 
                                       Procedure
 
1.Braise the beets for 90 minutes in a covered dutch oven in a solution of 3 cups water and 1/2 cup balsamic vinegar or until tender. Drain and cool, peel, then cut in to cubes.
2.To make the vinaigrette combine all the above ingredients in a blender and blend on high for 45 seconds.
3. Wash & drain the fresh baby spinach.
4. Crumble the goat cheese.
5. Toss the spinach in desired amount of dressing (retain the rest for another salad or a great chicken marinade).  Place tossed spinach  on chilled plate, place diced/chilled beets beside dressed spinach, garnish with olives and crumbled goat cheese.
...An awesome summer lunch or great starter to any meal!!!
   Try adding Grilled Tofu Marinated in My Famous FiveSpice...Incredible!
 
 
 
 
Truffled Mushroom Ragout 
 
This is a great vegan accompaniment for Polenta (see below recipe) or Grilled Tofo.
 
 
In any season, you should be able to find a decent variety of mushrooms in your market.
  
2 Cups Wild/Specialty Mushrooms, Cleaned and Trimmed 
2 Tsp. Minced Garlic 
1 Small Shallot, finely chopped 
1 Tbsp. Olive Oil 
1/4 cup Red Wine or Sherry (I like Sweet Sherry)
Salt & Pepper to Taste
2 tsp. fresh chopped Thyme leaf
2 tsp. White Truffle Oil (drizzled)
 
In medium sauté pan, add oil, shallots, and garlic and sauté until lightly browned. Add mushrooms and Thyme, continue to sauté, mixing with spoon or tongs often.
Use caution not to burn the garlic and shallots. When mushrooms have begun to wilt and brown slightly, add wine and reduce over medium-low heat. Stir a few times to evenly coat and cook mushrooms. Salt and pepper to taste.
After mushrooms are removed from heat, lightly drizzle a small amount of white truffle oil in and gently stir.  2 Tbsp of whole butter may be blended in after removed from heat in vegetarian applications.
 
 
 
 
                                Rosemary Soft Polenta
 
 
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Minced Garlic
  • 2 Tbsp. Chopped Rosemary (fresh only)
  • 2 Cups Polenta (yellow corn type)
  • 4 Cups Vegetable Stock
  • 2 Cups Soy or Rice Milk
 
In a saucepan over medium heat, add oil and garlic. Cook until slightly brown. Add two cups of stock right away to stop garlic from over browning. Retain the rest of your vegetable stock for later in the cooking process.
Add polenta when stock has come to a simmer, stirring constantly but gently for several minutes. Continue to add stock and now soy milk as polenta becomes thick or too dry. Continue to stir polenta very often to keep smooth and evenly cooked.
Keep heat medium/low after halfway point as not to burn (10 minutes). Add rosemary at this point. Total cooking time should be 20-25 minutes, depending on your desired consistency
 
 
 
Eggplant Meatballs
 
  • 2 Large Eggplant 
  • 6-8 Cloves of Roasted Garlic 
  • 1/8 Cup Caramelized, Diced Onion (about ½ medium onion) 
  • 1 Cup Whole Wheat Bread Crumbs 
  • 2 Eggs 
  • 1/8 Cup Parmesan Cheese 
  • 2 Teaspoons Coarse Black Pepper 
  • 1 Tbsp. Fresh Chopped Basil 
  • 2 Tbsp. Olive Oil 
  • Salt, to Taste 
Split eggplant down middle and score inside flesh with knife in a criss-cross pattern to create ½ inch squares.  Place eggplant on sheet pan, skin side down and drizzle with olive oil lightly. Place in a convection oven at  400 degrees for about 20 minutes, until eggplant flesh becomes nicely browned.
Remove eggplant from skin by scraping with a spoon or knife and roughly chop roasted eggplant (discard eggplant skin).
Combine all ingredients in a large bowl. Form into balls, and place on a lightly oiled sheet pan and bake at 400 degrees for about 20-25 minutes. Let rest 5 minutes then serve with the sauce below.
Note: Cheese and Egg may be omitted for vegan applications.
 
 
Pan Fresh Red Roma Pomadora Sauce 
 
2 Cloves Chopped Garlic 
4 Tomatoes (Diced)  
¼ Cup White Wine 
1 Tbsp. Fresh Chopped Basil 
1 Tbsp. Olive Oil 
Salt and Pepper, to taste 
Over medium heat, add olive oil and garlic to a sauté pan. Brown garlic slightly and deglaze with white wine.
Add tomatoes and simmer over medium heat for four minutes, stirring often. Add a small amount of water if the pan begins to get dry.
Add basil or oregano, and adjust seasoning with salt and pepper. Simmer herbs in sauce for one more minute and remove from heat.
Enjoy this pan fresh tomato sauce with your eggplant meatballs or pasta of your choice.
 
 
 
                         A Perfect Saute Of Broccoli Rabe
 
                                    Makes 8 servings
 
 
  • 2 lb broccoli rabe
  • 3 large garlic cloves, thinly sliced
  • 1/8 cup extra-virgin olive oil
  • 1/4 cup white wine 
  • 2 teaspoons Vinetti's Crazy Cajun Seasoning
  • Accompaniment: lemon wedges
Preparation:
Cut off and discard 2 inches from stem ends of broccoli rabe. Blanch broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of simmering lightly salted water until just tender, about 3 minutes, transferring with a slotted spoon to a large bowl of ice and cold water to shock (stop cooking). Drain well in a colander. Cook garlic in oil in a 10-12 inch saute pan over moderate heat, stirring occasionally, until garlic is caramelized, deglaze with white wine . Add broccoli rabe and cook, tossing  until heated through, about 3 minutes (for el dente). Toss broccoli rabe with Cajun Blend and maybe a bit more olive oil.
          This makes a perfect side dish for any meal. Tofu or Steaks!
 
 
 
 
 
            A Very Simple (Yet Delicious) Vegan Lentil Soup
 
 Ingredients
 
  • 2 tablespoons olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 2 teaspoons kosher salt
  • 1 pound lentils (french green or crimson) 
  • 1 cup diced roma tomatoes
  • 2 quarts  vegetable broth
  • 1 tablespoon Vinetti's Famous Five Spice
 
     
    Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat (stirring often) until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth and Five Spice , stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes (25 minutes if crimson are used). Using a stick blender, puree to your preferred consistency. Serve immediately.
     
      Try topping each serving with sliced green onion or a drizzle of port wine reduction.
     
      
     
     
     
     
                     A Vegetarian Entree...Not just a bunch of vegetables!
     
    Curried Red lentil Cakes w/ Fork smashed sweet potatoes and a Oyster Mushroom and Watercress cream
     
     
    2 med.sweet potatoes
    3 shallots, sliced
    3 cloves of garlic, minced
    1/2 cup  red lentils
    1 bunch green onions
    1 medium russet potato
    1 1/2 tsp yellow curry powder
    1/2 lb  oyster mushrooms
    1 bunch of water cress
    6 Tbsp.  extra virgin olive or grapeseed oil 
    1/4 cup heavy cream
    3 Tbsp  sour cream
    Salt and pepper to taste
    1 Tbsp  dark brown sugar 
    2 Tbsp  butter
     
    To Start:
     Ok, first peel sweet potatoes and cut into uniform sized pieces. Cook in medium pot (in two quarts of water).
     Then peel russet potato, cut the same & cook using the same method (separately) until fork tender.
     Cook lentils for 20 minutes in 1.5 qts. of water until tender until or most of  water is evaporated.
    Lentil Cakes:
     Sauté garlic and half of the shallots until edges a lightly browned.
     Add curry, some chopped green scallions, 1/2 of the  russet potato and sautéed shallots and garlic to cooked,tender lentils, smash slightly to bind. Form lentil mix to 1-inch  thick and 3-inch wide cakes.Saute in pan, over med heat until nicely browned  in 1 Tbsp. olive oil  (at time of service).
    Finish Sweet Potatoes:
    Caramelize remaining shallots in oil (using saute pan).
     Drain sweet potato well, add to Caramelized shallots and butter (brown butter would be better), 1 Tbsp. of cream and brown sugar then smash uniformly with a fork. Add salt and pepper to taste.
    For Creamed Mushrooms & Watercress:
     Sauté oyster mushroom and water cress in remaining add heavy cream and let reduce over med heat to your desired consistency Add remaining scallions and gently wisp in sour cream.  Adjust seasoning with salt and pepper.
     
                                        Presentation:
     
    Add sweets to plate first in very center. Next gently pour cream sauce around (not on top) of the sweets. Next lean two cakes halfway on the sweets in the cream.Lastly, garnish with a few thin slices of scallion or a tangle offresh watercress!   What an ENTREE!!!
     
     
     
     
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