Vegetable Rice Parve Recipes

ROOT VEGETABLE PAVE

Steps:

• Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper., Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil., Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.

VEGETABLE LO MEIN

Steps:

• 1 Heat wok or large pan over high heat. Mix soy sauce, vinegar, sesame oil and arrowroot in a bowl, set aside. Add oil and onion, saute for 2 minutes. Add garlic and ginger, stir until frargrant. 2 Add baby corn and mushrooms and broccoli. Stir until beginning to turn color. Add noodles and then sauce, mix up until it is all incorporated. 3 Serve hot.

BROWN RICE VEGETABLE CASSEROLE

Steps:

• In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

OVEN-BAKED RISOTTO

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place rice, oil, salt, and three cups of vegetable stock in a baking pan. Cover tightly and bake for one hour.
• Remove rice from oven and mix in remaining stock and peas. Cover pan and let sit for five minutes (the peas will defrost when mixed with the hot rice; there is no need to defrost them first).

RICE NOODLES CURRY WITH FISH AND VEGETABLES

Steps:

• Preheat Oven to 350 degrees.
• Wash your vegetables Cut your vegetables into thin matchstick size strips. Don't worry about them not all being identical looking. Finely chop the garlic.
• Boil 4 oz of water and add crushed bullion cube. Stir in the Curry and let cool.
• Oil a pan and place your fish inside. Use a few teaspoons of the Curry sauce to coat the fish. Put it in the oven and set the timer for 20 minutes on 350 degrees.
• While the fish is cooking boil the Rice Noodles.
• Turn on your stove and add 1 teaspoon of Sesame Oil to the pan and let heat up. When the pan is hot add the clove of garlic and let cook so that it seasons the oil in the pan. Start steaming and then stir frying the vegetables. I say steam and then stir fry because you will want to give the vegetables room to cook in your pan so letting the vegetables steam a little by placing a sauce pan top over them will let them cook faster and then you can stir fry any liquid out of the pan. The garlic will be removed from the pan after the first batch but some of the garlic flavor will remain with the oil.
• Steam then stir fry all of the vegetables. Depending on the type of pan you are using you might need to add more oil between batches. You don't want your vegetables oily but at the same time having them stick to the pan wouldn't be good either.
• Check on the Rice Noodles. My bag said to cook them for 8 minutes but they were no where near done at that point so I left them in until they were the right consistency. I like the taste and texture thinnest rice noodle possible but you can use the thin wide Rice Noodles and it would work as well. You could also use Bean Thread Noodles if you can find them. Once the Rice Noodles are cooked you will want to wash them in cold water to stop the cooking process. Don't worry if they stick together you will be pouring hot sauce over them which will help them to unstick.
• Heat the sauce up so that all the flavors come together again. Pour the hot sauce over the Rice Noodles. Toss the Rice Noodles to let the heat from the sauce unstick them and then toss into the cooked vegetables. Take the fish out of the oven and pour any sauce from the pan over the Rice Noodles and Vegetables. Cut the fish into cubes and toss into the Rice Noodles.
• Serve hot in a bowl with chopsticks.