PASTA WITH CREMINI MUSHROOM RAGU

Posted in Pasta & Noodles, Vegetarian-friendly, Veggies by sallybr

I could have added the denomination VEGAN to the title of this post, but was afraid to cause The Great Bewitching Exodus of 2021. So, yes, it is a vegan recipe but will please any omnivore around. Phil and I included. It is hearty, satisfying and with a depth of flavor that will surprise you. I started from a recipe published by America’s Test Kitchen, but I am a lot happier with my considerably modified version.

VEGAN MUSHROOM RAGU
(from The Bewitching Kitchen)

2 pounds cremini mushrooms, trimmed and quartered
1/4 pound shiitake mushrooms
2 large carrots, peeled
2 large stalks celery
1 (28-ounce) can whole peeled tomatoes
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 cup dry red wine
1/2 cup texturized soy protein (I used this one)
1/2 cup vegetable broth or water
1 tablespoon soy sauce
salt and pepper to taste

Reserve about 1 cup of cremini mushrooms whole. Working in batches, pulse the remaining cremini and shiitake mushrooms in food processor until pieces are about 1/2 inch in size. Transfer to a bowl. Pulse the carrots and celery in the food processor, add them to the bowl with the mushrooms. Add the can of tomatoes with the juices to the processor and run it until smooth. Reserve.

Heat oil in Dutch oven over medium heat until shimmering. Add processed vegetables, season with salt and pepper. Mushrooms will release liquid, so keep cooking until it seems dry. Stir tomato paste, cook for a minute or so, stirring constantly. Add the wine and simmer gently for 5 minutes.

Add the tomatoes, texturized soy protein, vegetable broth, soy sauce, and more salt and pepper (about 1/2 tsp each). Simmer for 5 minutes, quarter the reserved cremini mushrooms and add to the sauce. Simmer everything together gently for about 10 minutes.

Adjust seasoning, and serve over cooked pasta of your choice.

ENJOY!

to print the recipe, click here

Comments: You are probably not very thrilled about the texturized soy protein, as it is one exotic ingredient to buy, but I’ve made this recipe without it and the difference in texture is quite striking. I highly recommend you include it. If you want to omit it, add a little water to the sauce and simmer it longer. I also recommend that you get the brand I bought because it is apparently the best one out there.

It is tempting to compare it with Bolognese sauce, but I rather not go there. Let me just say you won’t be disappointed if you try this version, and it’s something that might come in handy if you want to entertain a person who is vegetarian or vegan. I’ve made it three times so far, and it will show up again at our table, maybe as a lasagna version.

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1Nov2021

INCREDIBLY SIMPLE CARROTS

Posted in Veggies, Side dishes, Vegetarian-friendly, Incredibly simple by sallybr

I kept waiting and waiting to get more recipes and make a more involved article in my “Incredibly Simple” category, but truth is I would MARRY these carrots if I was single and searching for a perfect match. It makes no sense to delay this post. You will not find a simpler recipe. And definitely not one that will surprise you as much for the outcome versus simplicity ratio. Do not be ashamed to buy this ingredient at the grocery store: Sweet Soy Sauce for Rice, by Kikkoman. It is all you need. Well, carrots would be nice to have also…

JAPANESE-STYLE ROASTED CARROTS
(from the Bewitching Kitchen)

Carrots, cut in sticks, enough to cover a quarter baking sheet
1 to 2 tablespoons grape seed oil
salt and pepper to taste
3 tablespoons sweet soy sauce for rice (Kikkoman)
zest of 1/2 lemon + lemon juice to taste

Heat oven to 420F. Coat cut carrots with olive oil, season very lightly with salt and pepper.

Roast for about 25 minutes, until edges start to get golden brown. Remove from the oven, drizzle the soy sauce and lemon zest all over, and roast for 5 minutes more, or until the sauce starts to caramelize. Serve with a little drizzle of lemon juice.

ENJOY!

to print the recipe, click here

Comments: I don’t know if I will ever bother making a different version of carrots, at least not until I get bored with this beauty. If you want to feel virtuous and work harder, make the sweet soy sauce yourself from scratch. There are many recipes around (like this one), but at least once go the easy route and try this version. We all need a simple side dish in the repertoire for those times in which life seems a tad overwhelming.

ONE YEAR AGO: Sarah Bernhardt’s Cookies

TWO YEARS AGO: A Really Big Announcement

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FOUR YEARS AGO: Monday Blues

FIVE YEARS AGO: A New Way to Roast Veggies

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EIGHT YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

NINE YEARS AGO: Chicken Parmigiana, the Thriller

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ELEVEN YEARS AGO: Tartine Bread: Basic Country Loaf

TWELVE YEARS AGO: Pugliese Bread

5Oct2021

AIR-FRIED EGGPLANT RAITA

Posted in Air-Frying, Appetizers, Vegetarian-friendly, Veggies by sallybr

The abuse of culinary terms is alive and well in the Bewitching Kitchen. Raita with no cucumber? Yes, I am afraid so. Let’s call it raita-ish. At any rate, this is delicious. I used the air-fryer to prepare the eggplant, which is fast and furious. But not overly furious. If you don’t have an air-fryer, just roast the eggplant in the oven until it softens into submission. Inspiration came from Nik Sharma’s The Flavor Equation.

AIR-FRIED EGGPLANT RAITA
(adapted from The Flavor Equation)

1 large eggplant
1 Tbsp extra-virgin olive oil
kosher salt
1 Serrano pepper, de-seeded, minced
2 Tbsp chopped cilantro
2 Tbsp chopped mint
1/2 tsp freshly ground black pepper
1/3 cup Greek yogurt (adjust according to your preference)
1 tablespoon fresh lime juice
1 Tbsp grapeseed oil
1/2 tsp black mustard seeds
1/2 tsp Nigella seeds
1/2 tsp Aleppo pepper

Cut the eggplant in half lengthwise. Brush the cut surfaces with the olive oil and arrange them in the air-fryer, cut side up. Air-fry until golden brown and soft, about 25 minutes at 390F (or the highest temperature of your fryer). Remove from the heat, cover with aluminum foil, and let cool completely.

Remove the flesh, place in a bowl and season lightly with salt. Add the Serrano pepper, cilantro, mint, and black pepper. Add the yogurt and lemon juice, and whisk well to combine. If you want it fully smooth, use an immersion blender, but I prefer to have some texture so I just used a spoon. Adjust seasoning with salt.

Make the toasted spices: heat the grapeseed oil over medium-high heat. Once the oil is hot, add the mustard and Nigella seeds and fry for 30 to 45 seconds. Remove from the heat. Add the Aleppo pepper and gently mix. Pour the hot oil with the spices over the raita and serve.

ENJOY!

to print the recipe, click here

Comments: I really love the book The Flavor Equation (Nik Sharma) but this particular recipe, as written, would not work well for my goals. It would make a very loose dip, with a much higher proportion of yogurt, and that’s not exactly what I had in mind. I wanted to enjoy it more as a veggie side-dish to go along a turkey meatloaf (already in the blog and in constant rotation in our kitchen), so I adapted it, as well as a few other minor changes. It ended up working also as a dip, perfect with Ak-Mak crackers.

ONE YEAR AGO: Turkey-Pumpkin Roulade with Cider Sauce

TWO YEARS AGO: Strawberry-Vanilla Mini-Cakes

THREE YEARS AGO: Bourbon-Glazed Pork Tenderloin with Pea Pesto

FOUR YEARS AGO: Chocolate Chip Cookies from Naturally Sweet

FIVE YEARS AGO: Little Bites of Paradise

SIX YEARS AGO: Maple-Glazed Pumpkin Bread

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EIGHT YEARS AGO: Grilled Steelhead Trout

NINE YEARS AGO: Brown Butter Tomato Salad

TEN YEARS AGO: Spelt and Cornmeal Rolls

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TWELVE YEARS AGO: Multigrain Bread Extraordinaire

16Sep2021

BROCCOLI SALAD WITH POMEGRANATE SEEDS AND TAHINI DRESSING

Posted in Salads, Side dishes, Vegetarian-friendly, Veggies by sallybr

This is getting a bit annoying: the number of recipes I am sharing of food that simply does not show well in pictures. This salad exceeded my expectations in terms of flavor and texture, but it is hard to believe if you just look at the photos. Once again, I will ask you to trust me. I have a few pointers to modify it slightly, so check the comments if interested in making it. Let me just say before I forget, leftovers hold super well in the fridge and taste delicious even with a brief warming in the microwave, going from salad to a regular side dish. The green and red motif will be perfect for the holidays, an observation made by the husband. In fact, he’s already requested we have it for Thanksgiving. That is some endorsement! Make it. You will love it also… The picture below shows the salad right before incorporating the dressing, so you can see how thick and luscious it is, and adjust with water if needed. Tahini can be quite different depending on the brand you have.

BROCCOLI SALAD WITH POMEGRANATE SEEDS AND TAHINI DRESSING
(adapted from Pure Delicious)

1 head of broccoli, florets only (enough for about 3 cups)
12 grape tomatoes, quartered
1/2 cup pomegranate seeds

for the dressing:
2 Tablespoons tahini
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
salt to taste
water to thin sauce if needed

Cut the broccoli florets in very small size using a knife or if you prefer, a food processor, but try not to over-do it.

Mix all the ingredients for the dressing except the water, in a small food processor or blender. Process until smooth. If too thick, add some cold water.

Pour the dressing over the broccoli, add the tomatoes and pomegranate seeds and toss gently. Salad holds well for many hours, keep in the fridge and serve at room temperature.

ENJOY!

to print the recipe, click here

Comments: I used the food processor to cut the broccoli, but I advise you to cut it by hand, so that the pieces end up slightly larger and more homogeneous in size. Yes, it is a bit more work, but it will be worth it. If you want to have the broccoli warm later, save some pomegranate seeds to add on top. The contrast of cold pomegranate seeds with the slightly warm broccoli is particularly nice.

We had ours with Bulgogi Chicken, which I intend to feature in the blog soon because it was another super simple recipe but exploding with flavor…

ONE YEAR AGO: Turkey-Spinach Meatballs with Cardamon-Tomato Sauce

TWO YEARS AGO: British Baps, a Technical Challenge

THREE YEAR AGO: Japanese-Style Cupcakes with Cherry Blossom Icing

FOUR YEARS AGO: Quick Weeknight Soups

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31Aug2021

ZUCCHINI WITH QUICK-PICKLED VEGETABLES AND PEANUT SAUCE

Posted in Air-Frying, Vegetarian-friendly, Veggies by sallybr

Once again I am following the steps of Joanne. Once again my pictures won’t do justice to how delicious this meal turned out. The peanut sauce is perfectly balanced: salty, sweet, spicy, you will feel like going at it with a spoon, eyes-closed, total bliss.

ZUCCHINI WITH QUICK-PICKLED VEGETABLES IN PEANUT SAUCE
(slightly adapted from Joanne’s blog)

2 medium zucchini, cut into ¼-inch coins
black pepper, to taste
salt to taste
olive oil to lightly coat it (if using air-fryer)

For the quick-pickled veggies
5 oz shredded carrots
1 seedless cucumber, thinly sliced
1 tbsp lime juice
1 tbsp soy sauce
1 tbsp rice vinegar

For the peanut sauce
6 tbsp creamy peanut butter
2 tbsp soy sauce
2 tbsp lime juice
½ tsp fresh grated ginger
2 tbsp sesame oil
3 tbsp maple syrup
1 tbsp sweet chili sauce
1 tsp sambal oelek

Pickle the veggies: In a medium bowl, toss together the carrots, cucumber, lime juice, soy sauce, and rice vinegar. Set aside as you prepare the sauce and cook the zucchini.

If using an air-fryer, coat the zucchini with olive oil (you can use a spray can), season lightly with salt and pepper, and air-fry at the highest temperature until done (10 to 12 minutes). Reserve. If using a frying pan, add enough oil for a shallow fry, and cook the zucchini on both sides until golden.

Make the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, ginger, sesame oil, maple syrup, sweet chili sauce, and sambal oelek until well combined.

Serve everything over rice, with a nice drizzle of the peanut sauce.

ENJOY!

to print the recipe, click here

Comments: You see that plastic bottle with leftover sauce? You will become very fond of it, and start squeezing it on plenty of stuff. Including your fingers, when no one is around to be a witness.

Truly delicious recipe, you can make it as Joanne did, with crispy tofu. I skipped that and confess that we enjoyed it with one of our favorite proteins, grilled pork tenderloin. But it would be perfect for a vegetarian meal without it. Ground peanuts wold be perfect on top, and that’s what I plan to do in the very near future.