Posts Tagged ‘vegetarian’

h1

hot and sweet plum chutney

August 15, 2019

Nigel Slater’s plum chutney is just what plum season needs. If plum and mustard sounds like a weird combination, think of it kind of like a peach salsa – sour, sweet, hot, and flavorful.

1 1/2 pounds plums
12 ounces onions
a generous 3/4 cup raisins
1 cup light muscovado sugar (I cut this quite a bit)
1/2 teaspoon crushed dried chile (or more if you like it hot!)
1 teaspoon salt (I cut this by at least half and it was fine)
2 teaspoons yellow mustard seeds
2/3 cup cider vinegar
2/3 cup malt vinegar
1 cinnamon stick

1. Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel or enameled pan with the raisins, sugar, chile, salt, mustard seeds, vinegars, and cinnamon stick. Bring to a boil, turn down the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.

2. Spoon into sterilized jars and seal.

+

from Nigel Slater via seriouseats

Thought it was just okay… until the next day. After sitting in the fridge for 24 hours, the flavors melded together and I ended up eating it on everything from eggs to chicken. Adds that perfect kick of flavor to almost anything. Next time, I’ll add more chili and turn it into more of a hot sauce! I’d also like to try it blended, although I’m not sure you can still call it chutney without the chunky-but-mushy texture. Y’all know I still prefer a fermented condiment, like cortido, or a Chinese-style hot chili oil, but this is among my favorite vinegar-based condiments. If you like chutney, check out my favorite peanut mint chutney, or this traditional tomato chutney.

Substitutions? I chose some very acidic plums, but it still didn’t need the whole cup of sugar. If you’re using a sweeter fruit, you might not need more than a pinch of sugar. I couldn’t find malt vinegar, so I used about a cup of apple cider vinegar with a splash of unseasoned rice vinegar. & there’s no way this small batch of chutney needs an entire teaspoon of salt. Otherwise, followed it surprisingly closely, and – yes – I recommend it!

Advertisements
h1

polpette (Italian vegetarian “meat”balls)

July 22, 2019

Got a lot of stale bread? These are… food.

Zucchini 280 g
Stale bread 250 g
Eggs (about 1 medium) 50 g
Whole milk 60 g
Breadcrumbs 120 g
Basil to taste
Tomato pulp 150 g
Garlic 1 clove
Mozzarella 90 g
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
(edit: please add oregano or really anything)

– break up the bread and soak it in milk
– slice zucchini into “rather large slices,” heat up some oil in a pan, then fry them over medium heat for about 10 min or until cooked
– using a “robot” (I love Google translate; I am guessing you want to use a food processor) or a fork, mix zucchini with breadcrumbs, salt, bread, and pepper (and basil if using)
– add egg after blending, and blend until homogenous
– form balls of about 30-33 g in weight
– refrigerate for 30 minutes to firm up so they don’t fall apart
– in a separate pan, start garlic (“or shirt if you prefer,” according to Google translate,) and add crushed tomatoes, basil, salt, and pepper
– when tomato sauce tastes great, add balls and melt mozzarella over the the top. cover with lid.

+

original recipe from giallo zafferano in Italian and here it is in English, run through a translator

+

Okay, these are edible. If you have a bunch of stale bread, this is definitely a way to use it. It isn’t a GOOD way; it’s just a way. Being on a soft food diet, it’s nice having something shaped like a meatball, but you know what else is soft? Good vegan meatballs. I mean, vegetarian buffalo “meatballs” made with white beans are soft. Meatless wild rice and mushroom “meatballs” are soft. These are just straight-up BLAND! The texture is a bit gloopy on day one, and by day three mellow to a sort of gluey, gummy mess. So, the taste is bad. The texture? Also bad.

The only way I can recommend these is if you have a LOT of dumpstered bread to use. PLEASE add sautéed onions or garlic to flavor the polpette. Tagged “waste not,” because this might keep some bread out of the landfill. Tagged “soft food” because I ate these with a temporary crown, and it didn’t hurt. Ecstatic to use the “nope” tag for the first time in a year. This recipe could be adjusted to be more flavorful, but right now, these polpette are a solid nope.

This is solid proof that everyone creates a nightmare in the kitchen sometimes. Everyone occasionally ends up with a week’s worth of glue-balls. Jump in, try something new, and if it turns into paste, make something better next week!

h1

roasted tomato gazpacho

July 16, 2019

Roasting fresh summer tomatoes makes their flavor even more complex. If you have some sweet, one-note tomatoes, roasting them adds depth. Gazpacho adds everything a sweet tomato needs – acidity, and a little garlic and herb flavor.

If you are thinking, “Haven’t you already posted about roasting tomatoes?” – well, technically, yes, I posted a roasted tomato dip in 2011. This gazpacho is like a yogurt-free version of that dip that celebrates bright summer flavors.

Gazpacho is like salsa – everyone does it differently. BA’s recipe calls for shallots; Alton Brown’s calls for tomato juice and lime juice; Barefoot Contessa’s is mostly cucumber; Andrew Zimmern’s calls for a ton of Worcestershire.

Bloggers put everything from mango, to celery and sugar, to cumin, to a huge jalapeño in theirs.

I know everyone likes it chunky, but I’m tagging this with “soft foods” because I prefer a totally blended gazpacho. It’s such a refreshing incredible summer sipper.

+

– a few pounds of sweet and acidic tomatoes
– a clove (two if they are small) of garlic
– sweet and/or hot peppers (optional)
roast above on 450 til roasty

cool, peel, then add to blender or giant mortar and pestle) with:
– splash of olive oil
– splash of Worcestershire
– half a cucumber (optional)
– red wine vinegar and/or lemon juice (any sour will do)
– whatever fresh herbs you have in the house (highly recommend fresh basil, dill, chives, and thyme, if you have it!)
– pinch of salt and pepper
– (optional, bloody mary style) a little grated horseradish, tabasco or other vinegary hot sauce, and extra splash of Worcestershire sauce

+

recipe by friedsig, based on recipes from rozanne gold and food network magazine

h1

turkish-style braised eggplant

July 8, 2019

Craving something sweet, healthy, and vegan?

1 large eggplant (about 1 pound)
2 teaspoons salt
½ cup extra virgin olive oil
2 medium onions, roughly chopped
3 tablespoons pine nuts
1 large tomato, peeled, cored and roughly chopped
¼ cup raisins
1 teaspoon cinnamon
1 teaspoon cumin
black pepper
½ cup roughly chopped dill
2 tablespoons roughly chopped parsley
pinch of sugar (optional) 1 teaspoon sugar (optional – the raisins make it very sweet!)
Thick yogurt, for serving
Lemon wedges, for serving

1. Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.

2. In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.

3. Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.

4. Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.

5. Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.

+

recipe by John Willoughby at the NYT

+

I am firmly in the camp of people who never bothers to pan-fry eggplant. Why pan-fry, wasting all that time, when the eggplant just absorbs the oil? This method definitely worked, although the “7 minute pan-fry” was more like 17. The raisins and pine nuts meld perfectly with the other flavors. I cheaped out and skipped the dill and parsley, and it was still good. You can replace the pine nuts with lightly smashed walnuts or even peanuts. Even just a pared-down version of this – pinch of sugar and raisins, tons of eggplant and onions, a few nuts, fresh tomato, cinnamon, and cumin – would be incredible.

The salt cure really extracts a lot of the bitterness, but then again, I used super fresh eggplant from the farmers market that was nowhere near as bitter as the supermarket stuff. I think next time I’ll just roast the eggplant. It’ll turn the dish into more of an eggplant dip than distinct cubes of eggplant, but who cares? It’s easy.

Ended up eating this throughout the week as a dip with crackers, and had no problem finishing the whole thing.

Adding this one to my favorite aubergine / eggplant recipes. If you like the kick of sweetness to balance out the bitterness of the eggplant, this is in the top 3 that I would recommend, along with sweet and sour Indian eggplant, or Georgian-style eggplant stuffed with carrot and parsnip

h1

blistered peanut-coconut asparagus

June 24, 2019

“Blistering” asparagus is just cooking it over a wildly high heat. Why is this important? Ever tried to bake asparagus low and slow? Asparagus cooked on a low heat gets sickly pale, mushy, and sad. Don’t take my word for it – everyone from Tyler Florence to Bon Appetit to the Barefoot Contessa to Food & Wine Magazine suggests bumping up the temp to at least 400.

2 Tbsp. vegetable oil
12 oz. asparagus, trimmed

1 Fresno chile, seeds removed, finely chopped
2 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 tsp. honey
1 tsp. toasted sesame oil
1 tsp. finely grated peeled ginger
2 Tbsp. crushed salted, dry-roasted peanuts
2 Tbsp. toasted unsweetened shredded coconut
+

Heat oil in a large skillet over medium-high.
Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes.
Season with salt and transfer to a platter.

Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine.
Mix in peanuts and coconut and spoon over asparagus.

+
recipe by Claire Saffitz
+

I usually roast asparagus on 425 or 450. This recipe called for pan-roasting on the stove, but I bought a whole sheet pans’ worth at the farmers market and didn’t want to bother cooking it in batches over the stove. So I tried to replicate the high heat of a skillet by bumping up the temperature to 500. The middle stayed crunchy, while the outside went all crispy and blistered. It did actually form small blisters on the skin of the asparagus! Definitely my new favorite temperature for roasting asparagus.

As far as the peanut-coconut topping, it was definitely good, but I’ll never make it with springtime asparagus again. Why? Spring asparagus tastes PERFECT by itself. A little olive oil and I’m satisfied. Why conceal the flavor of the vegetable with ginger and other strong flavors? Spring asparagus is sweet enough without honey. Adding this recipe to the “condiments” tag so that I remember to make this peanut-coconut mixture to top something like orange zest rice pilaf, or miso-glazed fish.

h1

apricot sage cornmeal cookies

June 10, 2019

Do you like a different kind of cookie? There’s no chance someone else will show up to the potluck with this one!

•1 stick (1/2 cup) unsalted butter, softened
•3/4 cup sugar
•1 large egg
•3/4 cup plus 2 tablespoons all-purpose flour
•1/2 teaspoon baking soda
•1/4 cup chopped dried apricots
•2 tablespoons finely chopped fresh sage leaves (see notes)
•1/2 cup cornmeal
•1/2 teaspoon salt 1/4t salt

Preheat oven to 350°F. and lightly grease 2 baking sheets.

In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop dough (no larger than tablespoons) about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

+

by Gourmet magazine

+

Honestly, I wouldn’t call these “savory cookies”. 3/4c flour to 3/4c sugar – they are just as sweet as you are imagining.

Do not make these cookies very large like I did, or they’ll be a bit raw in the middle when the outer edges are perfectly crispy. The second batch (smaller cookies) turned out crispy and evenly baked. I used dry sage powder instead of fresh sage leaves, and next time I will try to find another substitution, because the dry sage was too subtle. Maybe apricot-tarragon next time? I added pecans because I was craving nuts, and so they turned out to be apricot-pecan cookies instead of sage. Pecan meal would be good with this sandy texture. I like that this recipe makes just a small number of cookies. I also like the addition of cornmeal. It tastes like the crispy crust on the edges of a sweet cornbread. It isn’t revelatory, but it’s a nice change of pace. (Use very fine powder cornmeal; don’t be like the woman in the review who complained that the coarse cornmeal she used nearly broke her teeth.) Overall, this recipe isn’t my favorite cookie, but I definitely plan to make it again with a few tweaks.

h1

roasted artichoke and spinach melts

June 3, 2019

Everything you love about spinach and artichoke dip, combined with everything you love about grilled cheese!

ROASTED ARTICHOKES:

Drain a large can of artichokes. If the artichokes are marinated in oil and spices, leave them plain. If they are packed in saltwater, rinse and toss them in olive oil and Italian seasoning like thyme and oregano. Add a few whole cloves of garlic to add to the dip. Roast at 425 until crispy.

SPINACH-ARTICHOKE DIP:

Add the following to blender: roasted artichoke hearts, one large pack of spinach that you have blanched or steamed or sauteed, red pepper flakes and black pepper to taste, a pinch of garlic powder, roasted garlic cloves (or raw minced garlic if you’re daring,) and any combination of creamy things like plain yogurt, mayo, cream cheese, or their vegan substitutions.

ARTICHOKE-SPINACH MELTS:

Butter slices of bread, sprinkle with garlic powder, and toast in your toaster oven. When it’s almost crispy garlic bread, top the slices of bread with spinach-artichoke dip and tons of shredded cheese. You can use any blend of cheeses. (I used just sharp cheddar.) Place on small baking tray and toast in toaster oven, or bake at 425 for maybe 7 min or so.

+

roasted artichoke recipe adapted from Anna Stockwell @epi – sandwich recipe adapted from Deb Perelman @Bon Appetit

+

Exactly as good as it sounds. Fantastic way to trick yourself into getting some serious greens!