Blue Robot doesn't eat meat

tag:blogger.com,1999:blog-43214588129078537272009-03-03T18:25:45.928-08:00Blue Robot doesn't eat meat(Mostly) Simple Vegetarian recipes that I enjoy cooking and eating.Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-4321458812907853727.post-30460886522587969372009-03-03T18:09:00.000-08:002009-03-03T18:24:37.727-08:00Collard Greens

This is a simple recipe I cobbled together so I could have some traditional "greens" on New Year's Day (supposed to bring financial luck in the new year, and I'm sure we could all use some of that). Traditionally, they're made with some kind of pork for flavor (bacon or hamhocks) so I used butter instead. I liked it enough that I'll probably cook it year-round.You Need:One bunch collard greensA

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-52930846463880177772009-01-01T23:25:00.000-08:002009-01-02T00:07:02.015-08:00West African Ground Nut Stew

Happy New Year! I realize it's been several months, but I will hopefully get back on track in 2009. Look for some new recipes in the next few days.This is from the New Recipes from Moosewood Restaurant cookbook. I didn't have chopped fresh tomatoes, so I substituted a can of Rotel diced tomatoes and chilies. I also used store-bought veggie broth instead of vegetable stock or water, and

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com2tag:blogger.com,1999:blog-4321458812907853727.post-45794681339534906762008-05-25T14:01:00.000-07:002008-05-25T14:21:38.973-07:00Goat Cheese, Onion, and Tomato Tart

Sorry for the long lull, folks. This recipe is from Gourmet, I'm not sure if it's from the magazine or one of their cookbooks. My dad made it one time when I was visiting, and now it's a summer tradition for me. It's good both hot or cold, and I serve it with a simple side of baby greens tossed with vinaigrette.You need:1 (9-inch) prepared pie dough, thawed if frozen3 tablespoons olive oil1

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com2tag:blogger.com,1999:blog-4321458812907853727.post-90273532605887580972008-02-23T17:14:00.000-08:002008-02-23T17:50:36.261-08:00Vinaigrette (oil and vinegar salad dressing)

My vinaigrette tends to be a bit on the strong side, so if you don't like anything but ranch dressing on your salads, you probably want to avoid this. On the other hand, you can also adjust the amount of vinegar and mustard to your tastes.You need:Red wine vinegarOlive oilDijon mustardGarlic, mincedSalt and pepperPreparation:I start with a small plastic container with a lid.Put one clove of

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-61340643067473579402008-02-23T15:53:00.000-08:002008-02-23T17:52:34.676-08:00Portobello Mushroom Sandwiches

You need:Large portobello mushroom caps (one per person)1 or more red (or orange or yellow, not green) bell peppers, depending on how many you're serving1 container herbed, spreadable cheese such as BoursinLarge sourdough rolls (or whatever looks fresh, tasty, and is burger-sized), split to resemble burger rollsMixed baby greensVinaigretteSoy sauceGarlic, mincedVinegar (Red wine or rice vinegars

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-40870706670416632442008-02-22T15:15:00.000-08:002008-02-22T15:33:20.146-08:00Vegetable Stew

Ingredients:1-2 tbsps. olive oil1 pkg. carrots (about 6 carrots), chopped into 1/2-1 inch chunks4-5 medium sized russet potatoes, chopped into 1 inch chunks1 medium onion4 cloves garlic1 can diced tomatoesApprox. 64 oz. of vegetable broth (I like the clear broth like Swanson Organic, as opposed to some of the muddier-looking broths that are available)2 Not-Beef bouillon cubes (or any other

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com3tag:blogger.com,1999:blog-4321458812907853727.post-6457875456055412482008-02-10T11:30:00.000-08:002008-02-23T16:29:02.159-08:00Pizza Dough

This comes from, I believe, Artisan Baking. It's a simple recipe, for the most part. The friend who sent it to me annotated it extensively, and then so did I, so hopefully it has not become confusing.You need: 3 1/2 cups unbleached bread flour 1/4 tsp instant yeast 2 tsp salt1 1/2 cups waterMix the flour, yeast and salt together in a large mixing bowl. Add the water and mix until the dough is

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-13924401355969481472008-02-10T05:41:00.000-08:002008-02-22T09:46:30.821-08:00Semi-homemade Cornbread

Not to be confused with the Food Network show, I've been making this stuff for years. I can't really come up with a formal recipe, but here's what you do:Take a package of Cornbread Mix (not Jiffy)Mix according to directionsAdd one can of drained, canned cornAdd 1-2 chopped, fresh jalapenosBake according to directions

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-64778856321399522702008-02-06T11:07:00.000-08:002008-02-10T05:49:19.473-08:00Vegetarian Chili

Now, if you are one of those folks who doesn't think chili is made right if it contains beans, you probably shouldn't be attempting vegetarian chili anyway, and this recipe might not be for you. However, I found it on vegweb.com years ago, and it was similar to a recipe in a cookbook my parents had when I was in high school. It's fantastic. I made it for a friend's chili-themed birthday party.

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com2tag:blogger.com,1999:blog-4321458812907853727.post-87036642449931367172008-02-05T13:05:00.000-08:002008-02-05T13:22:40.702-08:00Spanakopita (Spinach and Feta pie)

This is a fairly simple recipe, which I've varied a little. The most labor-intensive part is working with the phyllo dough, and I'll give you some options for that at the end of this post. It's definitely not something I make just to snack on at home, it's party/dinner guest food.You need:1 stick butter1 lb thawed and drained frozen spinach1/2 lb feta, crumbled (scant 2 cups)1/2 teaspoon

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com2tag:blogger.com,1999:blog-4321458812907853727.post-46487592999440059202008-01-28T14:19:00.000-08:002008-01-28T14:29:44.001-08:00Tzatziki (Cucumber yogurt sauce)

This sauce is great for dipping pita, dolmas, and veggies as well as on hummus and veggie sandwiches, or on gyros for the meat eaters. There are many variations, so this is again cobbled together from many sources.You need:3 cups plain yogurt3 tbsp. lemon juice1 garlic clove, minced2 medium cucumbers, seeded and grated1 tbsp. fresh dill or fresh mint, choppedSalt and pepperInstructions:Place a

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com1tag:blogger.com,1999:blog-4321458812907853727.post-77211344582675034752008-01-28T13:49:00.000-08:002008-01-28T14:32:59.070-08:00Stuffed Grape Leaves

Also known as dolmas or dolmades, these are a great appetizer or finger food.You need:1/2 lb. jar grape leaves, washed thoroughly from brine and drained1 cup long grain rice1/4 cup pine nuts1/4 cup currants1 onion, finely chopped1/4 cup parsley, finely chopped2 tablespoons finely chopped mint3 cloves garlic, minced1/4 cup olive oil1/2 cup water1/4 cup fresh lemon juiceSalt and pepper to

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com1tag:blogger.com,1999:blog-4321458812907853727.post-86693350552247950262008-01-28T12:41:00.000-08:002008-01-28T13:04:35.111-08:00Baba Ghanouj (eggplant spread)

This and the next couple of posts are from a Middle Eastern food party I threw a while back. This is tasty spread on sandwiches or served with pita bread wedges or pita chips, and is easy to make. The next time you're considering making hummus, consider making this instead. I believe I found the recipe at epicurious.com.You need: 2 1-pound eggplants, halved lengthwise 1/4 cup olive

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-11321072791741682302008-01-27T19:22:00.000-08:002008-01-28T13:05:26.563-08:00Tortilla Espanola

I first had this dish in Spanish class in High School. If I recall correctly, my Spanish Teacher was from Germany, but had lived or spent a fair amount of time in Spain, and she used to bring this simple, tasty dish in for us as a treat once a year or so. It seems to be a staple on tapas menus.You need:2 yellow onions, diced6 large boiling potatoes, chopped in 1/3-inch dice10 eggsOlive oilSalt

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com1tag:blogger.com,1999:blog-4321458812907853727.post-21208430659302475222008-01-25T11:34:00.000-08:002008-01-28T13:06:08.917-08:00Feta, Eggplant, and Olive Sauce (for pasta)

This recipe comes straight from While the Pasta Cooks. I rediscovered it last night, and it's an old favorite.Ingredients:1 lb. pasta (they say "any shape" but I also prefer fusilli or rotini or bowties in this, I wouldn't make it with any of the "long" pastas)1 1/2 lbs. small firm eggplant, stemmed, peeled, and cut into thin 2-inch-long strips1 tsp. salt3 tablespoons olive oil1/2 medium onion,

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com2tag:blogger.com,1999:blog-4321458812907853727.post-23430960018979927282008-01-24T18:27:00.000-08:002008-01-28T13:06:48.957-08:00Pasta with goat cheese and sundried tomatoes

This is another recipe that I made up, though it was inspired by a recipe in a great cookbook called While the Pasta Cooks.You need:1 lb. pasta, I like fusilli for this recipe1/2 cup extra virgin olive oil2 cloves garlic, minced1/3 of a jar of pine nuts, toastedHalf of a jar of sundried tomatoes packed in olive oil, roughly choppedSalt and pepper to taste1 small package (about 5 oz.) fresh goat

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-27263171556716480492008-01-14T13:27:00.000-08:002008-01-14T13:29:04.209-08:00On Vacation

Hi folks,I'm on vacation in Las Vegas this week, so there likely won't be any updates for a few days. In the meantime, if you make any of the dishes, feel free to take a digital picture and send it to me, and I'll add it to the appropriate recipe's entry.Thanks!

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-57044401902844983192008-01-06T19:00:00.000-08:002008-01-06T19:18:46.604-08:00Roasted Fall Vegetables

I made this for Thanksgiving, though I've modified it to remove the potatoes, since I was serving mashed garlic potatoes on the side. In its original form, it was the "Harvest Vegetable Medley" in the Vegetarian Times November/December 2007 edition. In my rendition,You need:1 lb. small brussels sprouts, trimmed (removed the excess small leaves and stem from the bottom)1 butternut squash, halved

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-47492310447303944212008-01-06T17:32:00.000-08:002008-01-06T17:51:02.909-08:00Spaghetti alla Puttanesca

This literally means "spaghetti prostitute style". The story, as I heard it as a child, was that brothels in Italy, long ago, served food to their clients in addition to "dessert", and this spicy sauce came from there. I was looking for this particular recipe months ago and couldn't find it. I ended up with a milder and less tasty recipe than this one; I'm glad I found it again. The

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com1tag:blogger.com,1999:blog-4321458812907853727.post-65133545071928101352008-01-01T11:03:00.000-08:002008-01-01T11:29:45.566-08:00Black Eyed Peas and Stewed Tomatoes

This is similar to a recipe my uncle used to make back in Virginia, but without the bacon. These bring good luck for the new year.Ingredients:1/2 bag cooked dried black eyed peas (or 1 box frozen), cooked1 can stewed tomatoes1 tbsp. each dried celery leaves and parsley or 1 sm. bunch fresh mincedSalt & pepper to tasteA few dashes Tabasco sauce1 tbsp. dried onion or 1 onion, minced1 green pepper,

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-34994196995893117442007-12-31T11:49:00.000-08:002007-12-31T12:03:06.878-08:00Chickpea Salad (Tuna Salad Substitute)

Prior to giving up meat, tuna salad sandwiches were a staple of my diet. They're cheap, easy, and quick. A few years ago I stumbled upon a recipe on an online BBS for a tuna salad substitute made with chickpeas. I was dubious, but it actually turned out well. At a work potluck, we were doing a sandwich bar, and I decided to bring this in. I had it on my sandwich, but the meat eaters ate it

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-53003970859827158732007-12-29T08:51:00.000-08:002007-12-29T09:05:03.776-08:00Savory Pumpkin Soup

My friend Erica experimented with pumpkin soup recipes several years ago, and this was my favorite. I've removed the stuff we decided not to use and made it vegetarian.You Need:1/2 stick butter1 large onion, chopped1 lb. can pumpkin4 cups vegetable broth1 tsp. salt1/2 tsp. curry powder1/4 tsp. pepper1/4 tsp. ground ginger2 bay leavesThe Plan:In a medium soup pot, melt butter. Saute onions,

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-57675082643020042422007-12-29T07:13:00.000-08:002007-12-29T07:32:56.242-08:00Migas (Scrambled eggs with salsa and cheese)

My first introduction to eggs with salsa were some Migas a friend/coworker made late at night when we were hanging out at her place. These are not fancy restaurant food (migas means crumbs) but they're downright tasty.You'll Need:1 package of fresh corn tortillasButter2 eggs per person1 jar of salsa or Rotel tomatoes and chilies1 package shredded mixed Mexican cheeseMake the Migas:Melt some

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com1tag:blogger.com,1999:blog-4321458812907853727.post-68409037306020496742007-12-28T17:04:00.000-08:002007-12-28T17:23:29.214-08:00Chocolate Chip Cookies

These have a couple unusual ingredients, but they are my favorite chocolate chip cookies, and make a good change from the usual Tollhouse recipe. This one was also found as a reader submission to Gourmet years ago.Ingredients:3 cups flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. cinnamon1 cup vegetable shortening1 cup granulated sugar1 cup light brown sugar2 large eggs1 tsp. vanilla extract2

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com0tag:blogger.com,1999:blog-4321458812907853727.post-56610875676660543392007-12-28T13:57:00.000-08:002007-12-28T14:09:56.684-08:00Egg Patties with Tomato Sauce

These first appeared as Fay's Egg Patties as a reader-submitted recipe in Gourmet magazine. The original recipe included a homemade tomato sauce component, which I've removed, since I find it unnecessary. I've got suggestions for sauce.Now, let me just say that prior to moving to Texas, I didn't put tomato products on my eggs. I was never the type to eat scrambled eggs with ketchup, for

Jen Lyonshttp://www.blogger.com/profile/09668205294344421441noreply@blogger.com2