Tag Archives: vegetarian

3-in-1 Sous Vide Vegetables

Now that the kids are back to school, and the lazy days of summer are over, it’s time to get serious about meal planning. Here are just a few great reasons to cook vegetables sous vide. The SousVide Supreme can save you a lot of time and effort with a little forward planning. School lunches and even office lunches are sometimes a challenge, and it’s nice to have something a little more exciting than a sandwich. These three meals are simple to prepare, and by cooking the sous vide vegetables first, you can whip up the three recipes in no … Read More

Sous Vide Rhubarb

Rheum rhabarbarum and Rheum rhaponticum are the most common varieties of the Buckwheat family found in our kitchens. Beckoning the arrival of spring, this faux fruit appears in various colors ranging from spring green to ruby red. Native to Northern Asia, rhubarb thrives in colder climates from Spring through Summer. US cultivation began during the early nineteenth century on the east coast and eventually spread west with the settlers, primarily grown in the northern states and southern Canada. When shopping for rhubarb choose bright, glossy, unblemished and firm stalks. Most rhubarb is sold without the leaves, however if you have … Read More

Farro Salad

Courtesy of Chef Josh Horrigan (thechefsacademy.com) 1 recipe Sous Vide Cooked Farro (recipe follows) 1 cucumber, peeled and diced small 16-20 kalamata olives, pitted and sliced in half 3 tablespoons (45 ml) minced fresh mint 1 handful watercress, torn into bite-size pieces 1/2 cup (75 g) crumbled feta cheese 1/4 cup (60 ml) olive oil 1 tablespoon (15 ml) dried oregano leaf 1 lemon, for juice salt and pepper to taste 1. In a large bowl, combine the cooked faro, cucumber, and kalamata olives. 2. Add olive oil and lemon juice and gently fold together to distribute throughout. 3. Add … Read More

Fresh Green Peas

Courtesy of Chef Richard Blais Serves 4 Ingredients 1 pound (450 g) fresh green peas 1 tablespoon (15 ml) olive oil coarse salt to taste black pepper to taste 1 lemon, for zest only 1/4 teaspoon (1.25 ml) garlic powder Instructions Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a cooking pouch, evacuate as much air as possible, and seal. Submerge the pouch and cook for 45 minutes. Delicious straight from the pouch!