Posts Tagged ‘vegan’

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corn relish (fermented!)

August 19, 2014

I CAN’T WAIT to try this recipe from Sandy Katz!

4 ears fresh sweet corn, kernels cut off of the cobs (or about 2 cups canned or frozen)
4 hot and/or sweet red peppers, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 pear, cored and chopped, or other seasonal fruit
2 teaspoons salt

1. Mix all ingredients together in a bowl. Use your hands to squeeze them with some force for a few minutes. This will bruise vegetables and release juices. Do this until the mix is moist enough that when you squeeze a handful liquid drips down, as with a saturated sponge. Taste and add salt as necessary.

2. Stuff vegetables into a wide-mouth quart jar or other vessel. Seal the jar loosely so carbon dioxide pressure that will build during fermentation can escape. Ferment about two days in a warm environment, three or four days in a cooler spot. Once fermented flavors have developed, move to refrigerator until ready to serve; if you let it continue fermenting, sweet flavors will disappear altogether and the relish will become extremely sour. If surface growth develops (unlikely in a mostly full jar), skim off, discard, and enjoy the relish beneath it, protected from the mold.

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recipe by Sandy Katz, published in the New York Times

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bokharat (arabic seven spice powder)

August 11, 2014

2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

mix and store in airtight container

great on veggies or meat!

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from egyptianfood.org

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moroccan chickpea salad

July 31, 2014

2 x 400g (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
1 red onion, diced
2 cloves garlic, minced
½ cup dried cranberries, apricots, or currants
1 wholepiece of a preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs paprika
1 tbs ground cinnamon
a handful of baby spinach leaves (optional)
¼ cup finely chopped parsley (or any fresh herb you like)
½ cup Greek yoghurt
⅓ cup pistachios, roughly chopped
Pomegranate molasses

Place the chickpeas in a bowl add the onions, garlic, currants, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
Line a serving bowl with the baby spinach leaves Throw a handful of spinach in a bowl, and top with the chickpeas and parsley. Top with the yoghurt and pistachios, and drizzle with the pomegranate molasses.

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recipe adapted by friedsig and originally penned by le delicieux

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Sounds like a very pretty presentation – something I put zero effort into for my own quick lunches. I simplified this recipe to make this very elegant (but elaborate) salad completely accessible to anyone seeking a very healthy, flavorful, fast, affordable, and easy lunch to take along, or ultra-fast weeknight dinner.

I used fresh dill and basil instead of parsley, because it’s what I had in the house. I love currants, so I used those. I also added a part of a roasted jalapeno from the farmers market because I have so many, and a big pinch of smoked paprika. Recommended! Of course, hot pepper pickles are incredible in any salad.

This is one of my two favorite cold chickpea salad recipes this summer. The other is this 5 minute warm chickpea and feta salad.

Try this one!

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doubles

July 22, 2014

this is the quintessential trinidadian street food.

savory, sweet, hot, filling, and wonderful.

doubles consist of two (hence the name) flat pieces of fry-bread called BARA filled with a chickpea mixture.

it is also agreed throughout the recipes i checked out that the chickpeas and bara themselves are not the sweet, spicy, and sour flavor doubles are known for. this flavor comes from the condiments. see below for toppings!

it is the kind of street food that people in trinidad don’t really cook at home (source) but if you have a craving like i do, you can try to make it at home.
the doubles i got at trini-gul in a west indian neighborhood in brooklyn were one of the best foods i’ve ever had in my entire life.

i hope to make them at home and have them taste even half as good.

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bara

2 cups flour
1/2 tsp salt
1 teaspoon turmeric
1/2 tsp cumin
1/2 tsp ground pepper
1 T baking powder
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying

place warm water, sugar, and yeast in a bowl until foamy.

knead ingredients together until dough is smooth.

pour a bit of oil over the top, cover the bowl with a kitchen towel, and rest until dough doubles.

oil or wet your hands – dough is sticky. make two-inch balls. flatten to the size of your hand.

fry, at about forty seconds per side or until puffy and done.

adapted from trini gourmet, simply trini cooking, and chennette

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chickpeas

heat 1 T oil in a heavy bottomed pot or pan. add a chopped onion. when soft, add 1 t curry powder, 1 t turmeric, three cloves of garlic minced, 2 t ground cumin, 2 t salt, 1 t pepper, 5 leaves chadon beni (bandhania/culantro/long cilantro, or substitute cilantro,) and 1 t trinidadian pepper sauce. stir-fry until fragrant. add 2 c chickpeas and a cup of water. simmer until chickpeas are soft.

adapted from trini gourmet, simply trini cooking, amazing trinidad, and chennette.

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you MUST top with grated or preserved cucumbers or cucumber chutney, mango kuchela (trinidadian sweet&sour chutney,) and tamarind sauce to get that flavor!

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melitzanosalata (greek eggplant dip)

July 10, 2014

this vegetarian, gluten-free, paleo, and super-healthy dip from lemon and olives sounds very much like a tahini-free baba ghanouj. it doesn’t get much more healthy than this.

2 medium sized eggplants
⅛ cup chopped parsley (optional)
1 garlic clove, grated
2 tablespoons lemon juice
½ cup olive oil (or desired amount)
Salt and pepper to taste

Pierce eggplants with fork a few times and place in broiler until soft (and turns black) OR on BBQ for 10-15min turning every few minutes.
Remove and let cool.
Remove outer skin (black part) by hand.
Cut the eggplants into pieces.
Place in a large bowl and add parsley and garlic
Slowly add olive oil and lemon and crush with fork.
Mix in salt and pepper.
Serve with bread!

OR

simply roast eggplants til black, strip skin, and throw all ingredients into food processor or blender.

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from lemon and olives

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how to get crispy tofu

June 13, 2014

the minimalist baker says you should drain your tofu 1.5 hours before the meal is ready.

then, roll it in a kitchen towel and press it with something heavy, like a pot, for 15 minutes.

then, cube and pre-bake for 25 mins at 400 degrees to dry it out a little more.

then, stir-fry as usual.

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thai salad with crispy tofu over greens

June 13, 2014

can’t wait to try this one from veggie and the beast feast.

1 chopped red bell pepper
1 chopped carrot
1 cup frozen shelled edamame
1 tablespoon olive oil
salad greens
½ cup fresh cilantro, chopped
2 green onions, sliced
¼ cup raw cashews, chopped

tofu:
1 14-ounce container extra firm tofu
1 tablespoon toasted sesame oil
1 tablespoon reduced sodium tamari
2 tablespoons sesame seeds
2 tablespoons cornstarch

dressing:
¼ cup creamy peanut butter
2 tablespoons unseasoned brown rice vinegar
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon tamari
3 tablespoons honey
3 garlic cloves
1-inch square piece fresh ginger, peeled and roughly chopped
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
4 tablespoons light coconut milk

toss red pepper, carrot, and edamame in olive oil and broil for 5-7 minutes, stirring/shaking the pan 3 times and checking frequently to keep the veggies from burning.

remove from oven and lower to 400 degrees.

let tofu drain, or press to remove moisture.

slice tofu and add the sesame oil and tamari and sesame seeds.

bake for 25-30 minutes, flip once.

combine everything. drizzle with dressing just before serving.

dressing: food process or blend ingredients.

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modified from veggie and the beast feast

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compromise cornbread

June 12, 2014

it is not easy to find a cornbread everyone can agree on.

should it be sweet or savory? dense or light? mostly cornmeal or mostly white flour?

i finally found a cornbread recipe that can please those who like northern cornbread (sweet and light) and those who like it southern-style (savory and dense).

1 3/4 cups all-purpose flour (i used about 1 1/4 c apf, a quarter-cup combined coconut and oat flours, and a quarter-cup combined sorghum and rice flours. you can also use your favorite gf flour mixture.)
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt or seasoned salt
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled, or for a moister but less healthy cornbread, 1/4c veg oil and 1/4c cooled and melted butter
1 large egg
3/4 can of corn kernels (opt) [i used a whole can and it was just a tiny bit too much]
1/2 serrano or jalapeno, minced (opt)
huge pinch cheese (opt)
huge pinch of smoked paprika (opt)
huge pinch roasted garlic powder (opt)
huge pinch fresh cilantro (opt)
small pinch dried oregano (opt)

grease your pan or muffin tin

preheat to 375

whisk together dry ingredients.

separately (i used a large mason jar and shook it up together) combine the wet ingredients

mix together until just combined

bake 25+ mins or until a toothpick inserted in the center comes out clean
(muffins took about 35 minutes and bread in large casserole dish took over 45 minutes)

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modified from the king arthur flour recipe

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cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!
i imagine this is perfect at a barbecue heaped on to grilled veggies or hot dogs!

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cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

- sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

- sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

- cultures for health’s lacto-fermentation e-book

- or my quick run-down

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HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

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raw broccoli slaw

May 15, 2014

i have never grated broccoli before. this looks delicious!

i can’t decide which dressing to try. two dressings are mayo-based, for those of you who like the midwestern-style creamy salads. one is light, dairy-free, mayo-free, and super-healthy, but a little pricier to make because of the sesame oil.

grate broccoli

add any or all of the following, in whatever proportions you like:
sliced orange segments
sliced almonds
halved grapes
minced red onion
grated jicama
minced shallots
minced green onions
cilantro

orange sesame dressing from epicurious
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger

buttermilk dressing from smitten kitchen
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

cranberry orange dressing from simply recipes
2 Tbsp balsamic vinegar
2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
1 teaspoon whole grain mustard
2 Tbsp red wine vinegar
1 Tbsp honey (or less, to taste)
1 small clove garlic
1 Tbsp orange juice
1 teaspoon orange zest
1/2 teaspoon Kosher salt, more to taste
6 Tbsp vegetable oil (or canola, peanut, or rice bran oil)
1/4 cup mayonnaise

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tried the cranberry orange dressing. the cranberries i used were so sweetened that 1 T honey made it too sweet. great for people who like the ultra-sweet raisins-and-broccoli midwestern-style broccoli salad. overall, good.

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