GOING BEYOND GUACAMOLE

Posted in Side dishes, Small Dishes, Vegetarian-friendly by sallybr

We consume a lot of avocados, often in guacamole format, but sometimes just sliced with a squirt of lemon, salt and pepper. Last weekend I was relaxing a bit browsing through stuff I had saved in our TiVo, and went on a binge watch of Molly Yeh’s Girl Meets Farm. Her cooking style is different from mine, but I love her baking ideas, and her warm, fun personality. In one of the episodes she made avocado salsa with a definite Asian feel, and I had to try it myself. Verdict? I loved it. Hubby still prefers avocado in guacamole shape, but agreed that it is definitely “blog-worthy”. So here we are.

SESAME AVOCADO SALSA
(from Molly Yeh’s Girl Meets Farm)

4 teaspoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
Juice of 1 lime
Sriracha or other hot sauce, as desired
4 avocados, chopped
1/2 bunch fresh cilantro, chopped
black or toasted sesame seeds, for topping

Whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired, I added more lime juice. Top with the chopped cilantro and sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I am on a sesame oil kick lately, and find that it gives many dishes a wonderful taste, if you don’t add too much you cannot quite tell what it is, but it is, to quote Martha Stewart, “a good thing”. We had leftovers and although it got slightly darker, flavor and texture were not compromised. If you are serving to company, definitely prepare it right before you intend to enjoy it, although keeping it in the fridge for 30 minutes or so does not hurt at all.

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21Feb2023

ZUCCHINI-CHICKPEA BAKED BITES

Posted in Side dishes, Small Dishes, Vegetarian-friendly, Veggies by sallybr

Yet another recipe that won’t win many votes in a beauty contest, but is so tasty and simple to prepare, I had to share with you. It happens to be vegan-friendly, because contrary to similar preparations, this one takes no eggs. All binding is given by processed chickpeas, straight from a can. It came from a Brazilian blog, but I modified it slightly to reduce the amount of carbs. Thank you to my niece Raquel for sending it to me, saying that the recipe “had my name written all over it.” I think she is right!

ZUCCHINI-CHICKPEA BAKED BITES
(inspired by this post)

200 g zucchini (1 large or 2 medium), grated on a large-hole grater
250 g canned chickpeas, well-rinsed and drained
basil leaves to taste
1/2 tsp salt + more to sprinkle on zucchini
1/2 tsp smoked paprika
1/8 cup almond flour
1/8 cup all-purpose flour
panko bread crumbs
olive oil spray

Heat oven to 420F.

Salt the grated zucchini lightly and allow it to sit on a colander for 10 minutes. Squeeze the zucchini dry preferably using a towel.
Add to a food processor together with the chickpeas, salt, paprika and basil. Process until fully smooth, stopping to clean the bowl with a spatula once. Add the two flours and process just to bind it all.

Form small patties, cover with panko bread crumbs on both sides. Place them separated over aluminum foil and spray the surface with olive oil. Bake for 10 minutes, turn them gently, spray more olive oil on the top. Bake for 10 to 15 minutes longer, until golden brown. Serve with you favorite sauce or plain.

ENJOY!

to print the recipe, click here

Comments: I was a bit skeptical that the little morsels would hold shape without the help of an egg, but although very fragile, I did not have problems. Just be gentle. If you want to fry them, you could still keep them vegan by using the liquid from the chickpea can to make a whipped “egg white substitute”, coat them with that and add bread crumbs. But I tend to avoid frying because I dislike dealing with the leftover oil. Air-frying could be also a good option but our fryer has a small basket and I would have to fry in batches, so I went with the baking option.

A bit of tomato sauce and grated Parmigiano is also a nice way to serve them, although obviously not vegan anymore. I will definitely make them again, and pair with a tahini sauce which I think will be another great serving idea.

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13Jan2023

ZUCCHINI-PROSCIUTTO PARCELS

Posted in Appetizers, Side dishes, Small Dishes, Veggies by sallybr

Two ways to make these delicious little morsels, perfect as a little appetizer or even as a side-dish, which is how we served them. You can use a creamy cheese, such as ricotta, perhaps mixing a bit of egg yolk for added structure, but I opted for halloumi cheese, that retains its texture quite well during baking. The first method requires a mandolin to slice the zucchini, as you need really thin slices so that they bend. You could slice it thicker and blanch them before forming the parcels, but I prefer to skip that additional step.

ZUCCHINI-PROSCIUTTO PARCELS
(from The Bewitching Kitchen)

1 or 2 large zucchini
prosciutto slices, one per appetizer
1/4 cup olive oil
juice of half a lemon
salt and pepper to taste
halloumi cheese cut in pieces, one per roll

Whisk the olive oil with lemon juice, season with salt and pepper. Reserve.

If using ribbons, cut the zucchini in very thin slices, as thin as your mandolin will go. If using zucchini pieces, cut them in squares of a size similar to the cheese. Brush the zucchini with the emulsified oil-lemon. Assemble each little package, either rolling or stacking.

Place over aluminum foil on a baking sheet and bake at 400F util the prosciutto is golden brown (about 25 minutes, depending on size). The zucchini will release a lot of juice during baking but it will dry out as it continues roasting. Do not panic, it will look a little hopeless before it looks great…

Serve while warm.

ENJOY!

to print the recipe, click here

Comments: I don’t know which version I prefer. The one with very thin zucchini slices looks a little more elegant but the zucchini pretty much disappears as far as taste and texture are concerned. The second way to do it makes the zucchini more prominent, but it does not look as good, so it’s really a matter of deciding which path you want to take. I do like the use of halloumi. If you go with a melting cheese, definitely do the zucchini ribbons to wrap the whole thing better.

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23Sep2022

CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO SAUCE

Posted in Small Dishes, Veggies by sallybr

I debated whether to insert the “V” word into the title, but yes, this is vegan. And delicious with a big “D.” The sauce packs a huge hit of flavor. I used the smallest recommended amount of chipotle pepper in Adobo sauce, if you are a braver soul, go for the kill and add more. Obviously, you can use meat instead of cauliflower and please all the omnivores at your table. But whatever your gastronomic inclination, MAKE THE SAUCE.

VEGAN CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO SAUCE
(adapted from Minimalist Baker)

for the cauliflower:
1 large cauliflower head, cut in small pieces
2 Tbsp canola oil
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt

for the sauce:
1/4 cup raw almonds
1 15-ounce can fire-roasted tomatoes (drained)
2 Tbsp olive oil
1 medium lime, juiced
1/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp sea salt (plus more to taste)
1 Tbsp maple syrup (plus more to taste)
1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)

for serving:
corn tortillas
Lime juice / wedges
Fresh cilantro (optional)
shredded cheese (vegan, if you prefer)

Coat the cauliflower pieces with the oil and the spices. Either roast it in a 400F oven, or air-fry it for 15 minutes. Reserve.

Toast the almonds in a dry non-stick skillet until they start to get fragrant and get a bit of color, but do not move away from the stove and move them constantly to prevent them from burning. Add them to a blender (Vitamix works best) together with all other ingredients for the sauce. Blend until very smooth. Taste and adjust seasoning with salt, or maple syrup, depending on your preference.

To serve, warm up tortillas, add the sauce and the warm cauliflower on top, then more sauce, and any toppings you like.

ENJOY!

to print the recipe, click here

Comments: This sauce will definitely show up in our kitchen regularly because it is so easy to make, and absolutely perfect for our taste. When I first made it I thought it was too spicy, but it is not, it mellows down as you add it to the other components, and matches all sorts of protein or veggies. I enjoyed it next day with some leftover grilled chicken breasts.

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5Apr2022

EGGPLANT-HUMMUS PHYLLO ROLLS

Posted in Small Dishes, Vegetarian-friendly, Veggies by sallybr

Another recipe that should not compete for looks, but gets high grades in the taste department… So easy to put together that it almost qualifies for my Incredibly Simple category. I used store-bought hummus. We like Sabra brand but any brand will likely work. Of course, you can make your own for added bliss.

EGGPLANT-HUMMUS PHYLLO ROLLS
(adapted from Messy Vegan Cook)

1 medium eggplant, cut vertically in 1/2 inch slices
1/3 cup olive oil
juice of 1/2 lemon
salt and pepper to taste
hummus (I used Sabra traditional)
6 sheets of phyllo dough (3 per roll)
olive oil spray

Whisk the olive oil, lemon juice, salt and pepper in a small bowl. Brush that mixture on the eggplant slices and use a grill pan to lightly cook it, no more than a couple of minutes per side. You can use an outside grill, but don’t let the eggplant overcook and get mushy. Let the slices cool before proceeding with the recipe.

Lay one sheet of phyllo on the surface, spray olive oil lightly. Lay two more sheets on top, spraying olive oil each time. Lay two slices of eggplant overlapping (as shown in the picture after the recipe). Spread some hummus on top. Fold the phyllo over the eggplant, forming a long strip that totally encloses the eggplant. Gently roll. Place on a roasting pan and bake for 35 minutes at 375F.

Let it cool slightly before serving.

ENJOY!

to print the recipe, click here

Comments: The main thing to keep in mind is that the eggplant will cook in the rolls for 35 minutes, so make sure not to overcook it in the first step, and do not cut it too thin. Phil wants to have a variation with eggplant and mushrooms together, so I will definitely try that soon, but I already leave the idea for you. I also think adding a couple of thin slices of roasted red bell pepper would be delicious.