Archive for the ‘veggies’ Category

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springtime niçoise style salad

April 14, 2018

niçoise salad is amazing and versatile. ever tried it with asparagus? i can’t get fresh green beans in april, so i made an asparagus niçoise style salad for the spring.

the best part is, none of these ingredients are necessary. any leftover vegetables would be great in here. swap out whatever you have or don’t have, and build your dream salad. it’s a great way to use leftover boiled potatoes.

– 1 bunch asparagus
– medium-boiled eggs (the internet said 7 minutes for medium-boiled eggs. but they came out soft-boiled. delicious but not the same.)
– diced artichoke hearts
– chopped olives (use what you have in the house; they don’t have to be nicoise olives)
– leftover boiled potatoes (i used purple fleshed potatoes that were on sale at the co-op and they were beautiful contrasted with the bright green asparagus and bright yellow yolks)
– (optional: tuna or anchovies, if you eat fish)

dressing:
dijon mustard
apple cider vinegar
a few pinches of minced onions or garlic
any fresh herb you have in the house
pinch of salt and pepper

roast asparagus in olive oil on 425 until it cooked but still crunchy, just eight minutes or so

cut everything into bite-sized chunks, like for potato salad or egg salad, top with vinaigrette, and serve.

don’t be constrained by this recipe. get creative! next time, i’d love to add some radishes for crunch. epicurious says to add raw red and yellow bell peppers, fresh tomatoes, and tons of parsley. david lebovitz uses fresh cucumbers, fresh fava beans, fresh basil, and a half a head of lettuce. others call for capers, celery, salmon and sugar, baby beets….

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recipe modified from all the recipes cited above, created by friedsig, and, mostly inspired by this bon apetit recipe that planted itself into my subconscious

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artichokes and asparagus are two of my favorite foods. here you can eat them at the same time!

it’s nice to have a new quick lunch for the week with just a little weekend meal prep. if you make the vinaigrette and roast the asparagus and boil the potatoes and eggs on a weekend, you can construct this salad in five minutes. also, a great seasonal salad: use tomatoes and cucumbers in an august salad, and asparagus and radishes in an april salad. it’s also nice to have a unifying theme, and feel like, “i am eating nicoise salad,” and not, “i am eating this hastily assembled pile of leftovers”

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moroccan roasted vegetable soup

March 14, 2018

just adding this one ingredient (ras-el-hanout – a moroccan spice blend that’s complex and amazing) to a basic roasted vegetable soup is a total game-changer.

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roast one full cookie sheet of chopped veggies (I did carrots, parsnips, sweet potatoes, red potatoes, whole cloves of garlic, and butternut squash) coated in olive oil

roast an onion, too, or chop it raw and saute it in a soup pot or dutch oven.

when soft, add the roasted veggie chunks and a bunch of stock or broth of some kind, whatever you have in the house. also add ras-el-hanout to taste. the original recipe calls for a tablespoon, but my blend is very spicy with tons of cayenne, and barely a teaspoonful was enough.

when everything is totally soft, after simmering for a while, blend the soup and serve.

you can top with plain yogurt, and/or fresh mint.

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adapted by friedsig from the bbc

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almost exactly the same as the vegetable soup i normally make, but the simple addition of ras el hanout makes it taste totally new again. if you’re bored of the same old veggie soup you always make, definitely give this a try! i always make curried red lentil and squash soup, but coconut milk is getting really pricey, and this is a great alternative!

this is one of my newest vegan soup favorites. i will 100% be making this again soon.

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15-minute broccoli, spinach, and green curry coconut soup

January 21, 2018

green curry paste (1T-1/3c, depending on your preference)
one can of coconut milk
3 cups of water
a pound of broccoli florets, chopped
a handful to baby spinach leaves
fresh cilantro leaves (coriander leaves)
salt and pepper

stir-fry the curry paste
if you’re using real Thai green curry paste, DON’T use a third of a cup unless you have a steel stomach – start with a tablespoon and add more later if it needs it
if the paste is thick, add a little water

when fragrant, add the water and chopped broccoli stems, and boil about five minutes

add the rest of the broccoli, salt and pepper, turn down the heat, and simmer until soft, about ten minutes

add the coconut milk, simmer another few minutes

turn off the heat

add the spinach leaves and cilantro

blend, adjust seasoning to taste

can top with crispy fried scallions if you’re feeling fancy, or a scoop of plain yogurt, but it’s great just as is

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modified from epicurious

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really fantastic. if you love the flavor of cilantro more than you love broccoli and spinach, it’s a great way to get all your veggies. it takes just as long to cool the soup for blending as it does to cook it.

again, seriously be careful how much curry paste you use – i’m in so much pain from heartburn. but the flavor is amazing. perfect way to use up those curry paste packets i’ve had sitting in the pantry for a year. i definitely recommend this recipe.

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black forest sweet and sour red cabbage

January 11, 2018

My mom and Oma were born in the southwestern part of Germany, near the Black Forest. You can find other Schwäbische Rezepte if you click here. Just realized I never put this recipe on here – wild, because it’s one of the only cabbage recipes I love. Cabbage is not my favorite vegetable, but the acidity in this recipe cooks out the farty taste.

Heat oil or fat in a pot or Dutch oven. If you’re vegan, try coconut oil. I like using leftover chicken fat or lard.

Dice an onion and a sour apple, like a Granny Smith. Finely chop a small head of red cabbage.

Caramelize the onion in a pot or Dutch oven. When almost done, add the cabbage. Saute together for a few minutes.

Add stock (I like vegetable or chicken stock,) the diced apple, a few juniper berries if you have them, a bay leaf, maybe a whole clove or two, and a healthy amount of red wine. (If you can’t have wine, try apple cider vinegar mixed with vegetable stock.) I like a pinch of brown sugar in this, but it’s optional.

You want to braise it in the liquid, so you may have to add liquid as it evaporates. Simmer, stirring regularly, until the cabbage looks cooked and has lost its crunch.

You can also do this in a crock-pot or instant pot. Just caramelize the onions on the stove top for flavor.

It’s great in its vegan form. You can also start with bacon, and caramelize the onions in the bacon grease. Just add the cooked bacon back in at the end.

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recipe by my oma and mom

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carrot stew (qorma-e-zardak)

January 6, 2017

super simple and healthy stew from afghanistan. this recipe comes from the book afghan food and cookery by helen saberi.

8 oz split yellow peas
2 medium onions, peeled and finely chopped
1/4 c veg oil
1 lb carrots, peeled and diced
2 tomatoes
1 tsp turmeric
1 clove garlic, peeled and crushed
1/4 c sugar
salt and black pepper
1 tsp vinegar

soak the peas in a little warm water for a half hour or so before cooking.

fry the chopped onion gently in the oil until golden brown and soft. drain the peas and add to the onion. now add enough water to cover and bring to a boil. add the other ingredients, adjusting sugar to taste. stir well and cook slowly, stirring from time to time, until the carrots and split peas are cooked, adding extra water if the stew becomes too dry.

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from the book afghan food and cookery by helen saberi

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khatta meetha baingan, improved recipe (sweet and sour indian eggplant)

August 28, 2016

If you love sweet and sour eggplant, but don’t want to deal with making the coconut and sesame paste for baghara baingan, this is a perfect bet.

I already have another khatta meetha baingan recipe on this blog. However, it’s more of a loose idea of a dish than an actual recipe. Here’s a new version (well, new to me). I found it on some website late at night – don’t remember where I got this from. I’ll keep looking…

– Roast a bunch of eggplants. Maybe 8 tiny “Asian eggplants” or 2 big purple ones. I used about 5 brinjals.
– Heat 2 T mustard oil in a skillet, or a teaspoon of black mustard seeds in 2 T neutral oil like coconut or canola.
– When sputtering, add 1 t whole cumin seed and 1 t whole fennel seed. Fry til sputtering.
– Add 3 dry chilis, a few curry leaves, and an onion. Fry til onion becomes translucent.
– Add 1 T garlic. Fry 1 min.
– Add 1 t turmeric, 2 t coriander, fry 1-2 mins.
– Add 2 tomatoes and some tamarind paste or tamarind water, to taste.
– Add the gutted roasted eggplant and simmer for twenty minutes.
– Add a sprinkle of sugar, to taste, and serve topped with fresh cilantro and/or plain yogurt with rice.

Super flavorful, healthy, and satisfying. Sweet but not too sweet, savory, spicy but not too spicy, and just as sour as you like it. Definitely one of my favorite ways to prepare eggplant.

Eggplant is so cheap and plentiful at the farmers’ market at this time of year – take advantage of it!

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hyderabadi baghara baingan (indian sesame peanut eggplant)

August 16, 2016

this recipe by tarla dalal looks like everything i am craving today in one recipe. plans for khatta meetha baingan went right out the window once i read this.

8 to 10 brinjal eggplant (these are a small variety, so use much less if you have large dark purple eggplant)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
1 to 3 green chillies, slit
4 tbsp oil
salt to taste

For the coconut and sesame paste
2 tbsp sesame seeds (til)
2 tbsp grated fresh coconut (or dried coconut flakes)
2 tbsp raw peanuts
1 tsp chopped ginger (adrak)
1 tsp garlic, chopped
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 to 1 tsp chilli powder, depending on your taste
1 tsp tamarind (imli) pulp

For the garnish
2 tbsp chopped coriander (dhania)
Method

Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.

For the coconut and sesame paste

Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned.
Add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder and tamarind paste and grind it to a smooth paste using ½ cup water. Keep aside.

How to proceed

Heat the oil in a deep bottomed pan, add the mustard seeds, fenugreek seeds and nigella seeds.
When they crackle, add the brinjals, curry leaves and green chillies and sauté over medium heat for a couple of minutes. Remove and keep aside.
In the same pan, add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
Add the cooked brinjals, ½ cup of water and salt and cook covered over a slow flame till the brinjals are soft.
Serve hot.

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by tarla dalal

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decided to roast the medium lavender-colored italian eggplants at 425. the smaller brinjal eggplants and little red eggplants that look like tomatoes (!!) were fire-roasted over a gas stove and finished in the 425 oven.

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update:

absolutely incredible. a warning that the 3 slit green chilis and 1 t of chilli powder from the original recipe could be fiery depending on your chilis; i did 2 hot green chilis and 1/2 t chilli powder and it could be a bit hotter for my taste but is already hovering near the mild/medium line. if you have super-powered garden chilis, then beware.

the sesame-peanut-coconut mixture smells amazing as it is cooking. the tamarind and coconut add the perfect sweet and sour flavor, so the eggplant isn’t too bitter. the toasted sesame and peanut are absolutely perfect.

this is in my top 5 eggplant recipes of all time, along with georgian style eggplant stuffed with carrot and parsnip, japanese miso eggplant, baba ghanouj, baingan musasalam, and a simple eggplant parmigiana.

seriously this is amazing. tagging as “favorite”.