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.

ONE YEAR AGO: Slow-Cooker Hoisin Pulled Pork

TWO YEARS AGO: I Will Cracker you Up

THREE YEARS AGO: Pickling Ribbons

FOUR YEARS AGO: Green Beans and Carrots with Spicy Almonds

FIVE YEARS AGO: Quiche 101

SIX YEARS AGO: Persian Butternut Squash Soup

SEVEN YEARS AGO: Walnut Cranberry Sourdough Bread

EIGHT YEARS AGO: Ottolenghi in Brazil?

NINE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

TEN YEARS AGO: 2012 Fitness Report: P90X2

ELEVEN YEARS AGO: Caramelized Bananas

TWELVE YEARS AGO: Roasted Lemon Vinaigrette

THIRTEEN YEARS AGO: Whole Wheat Bread

14Nov2022

VEGAN CASHEW BUTTER BONBONS

Posted in Chocolate Bonbons by sallybr

These are absolutely luscious and not that hard to make as – believe it or not – you won’t have to temper chocolate to make them. The silicone mold is also optional, you can use mini-muffin tins, although I am not sure how easy or tricky it might be to get the bonbons out.

VEGAN CASHEW BUTTER BONBONS
(inspired by Vegan Treats)

115g cacao butter
3 tablespoons cocoa powder
3 tablespoons maple syrup
3 tablespoons creamy cashew butter
gold luster powder to decorate (optional)

If using gold luster powder, brush the inside of the molds with it. Reserve.

Melt the cocoa butter in the microwave using very low power. As soon as it melts, stop heating it. Stir the cocoa powder and maple syrup. Pour the mixture in the molds filling it halfway. Place the mold in the fridge for about 15 minutes to set.

Remove from the fridge, spoon a small amount of cashew butter in the center of each cavity, then pour the remaining chocolate on top to cover completely the cashew butter. Place in the fridge for at least 30 minutes before un-molding the bonbons. For added safety, I like to place the mold in the freezer for 5 minutes.

Store in the fridge for about 10 days. They stay well at room temperature for at least a couple of hours.

ENJOY!

to print the recipe, click here

Comments: This is really super easy and the results go beyond the effort by a long shot. I do not have a link for the mold which I’ve had for a long time, but many different shapes and sizes will work, just do a search online. They will stay good in the fridge for a long time, but won’t melt at room temperature, I actually left them sitting over a counter for a couple of days and nothing bad happened. The best option if you make them is to store them in the fridge and bring them to room temperature for one hour or so before indulging.

ONE YEAR AGO: Turkey-Bison Jalapeño Chili

TWO YEARS AGO: Chocolate Bonbons with Mango-Ganache Filling

THREE YEARS AGO: Giant Cookie Meets Mousse

FOUR YEAR AGO: The Brazilian Battenberg

FIVE YEARS AGO: Salzburg Sourdough

SIX YEARS AGO: If I had One Hour

SEVEN YEARS AGO: Apple Cinnamon Oatmeal Cake

EIGHT YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

NINE YEARS AGO: Apricot-Raspberry Sorbet: A farewell to Summer

TEN YEARS AGO: Marcela’s Salpicon

ELEVEN YEARS AGO: Pork Kebabs

TWELVE YEARS AGO: Fondant au Chocolat

TWELVE YEARS AGO: Got Spinach? Have a salad!

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.

ONE YEAR AGO: One gift, one dough, two recipes

TWO YEARS AGO: Rocking the Zucchini Boat

THREE YEARS AGO: Polenta Bites with Spicy Tomato Sauce

FOUR YEARS AGO: Vague Mousse Cake

FIVE YEARS AGO: Cottage Loaf, my very own technical challenge

SIX YEARS AGO: Pork Ribs: Sticky, Spicy and Awesome

SEVEN YEARS AGO: Sobering Peach Sorbet

EIGHT YEARS AGO: Buttermilk-Blueberry Breakfast Cake

NINE YEARS AGO: Silky Cauliflower Puree with Almond Milk

TEN YEARS AGO: Beef and Broccoli Stir-fr

ELEVEN YEARS AGO:Wheat Germ and Sage Sourdough Bread

TWELVE YEARS AGO:Popeye-Pleasing Salad

THIRTEEN YEARS AGO:Summer’s Finale

9May2022

CAULIFLOWER WITH SUN-DRIED TOMATOES AND OLIVES

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

This is cauliflower that deserves a spot at your table when you have special guests for dinner. Amazing that we can now write such a phrase after a couple of years of social isolation. I go as far as saying that even cauliflower haters will be pleasantly surprised. The sun-dried tomatoes add richness and the olives and balsamic vinegar that acidity that lightens things up. Absolutely delicious. And, by the way, it is vegan-friendly.

CAULIFLOWER WITH SUN-DRIED TOMATOES AND OLIVES
(inspired by Crossroads)

1 head cauliflower, florets only, chopped in pieces
2 tablespoons olive oil (for oven roasting) or olive oil spray for air-frying
Kosher salt and freshly ground black pepper to taste
2 celery stalks, thinly sliced
1 shallot, minced
1/2 cup Castelvetrano olives, pitted and coarsely chopped
8 sun-dried tomatoes in oil, drained and coarsely chopped
2 tablespoons capers
1 tablespoon balsamic vinegar
zest and juice of 1/2 lemon
slivered almonds, slightly toasted, to taste

If roasting the cauliflower in an oven, drizzle the florets with olive oil, season with salt and pepper and roast in 425F oven for about 30 minutes. If using the air-fryer, spray the florets with olive oil, season with salt and pepper and air-fry for 15 to 20 minutes, until golden. Reserve. The cauliflower can be roasted hours in advance or even the day before.

Put a large saute pan over medium-heat and add 1 tablespoon olive oil. Add the celery and shallots, season lightly with salt and pepper. Cook for a couple of minutes, add the olives, sun-dried tomatoes, and capers and cook for a few minutes longer, stirring often. Add the reserved cauliflower, the balsamic vinegar, adjust seasoning. Right before serving, add lemon zest and juice, and top with the toasted slivered almonds.

ENJOY!

to print the recipe, click here

Comments: I don’t know which ingredient elevates this recipe, it is a tight match between the sun-dried tomatoes and the green olives. At any rate, it was an outstanding side dish. I highly recommend it. We enjoyed it with grilled chicken breasts, super simple. Just a marinade with olive oil, Garam masala and salt.

ONE YEAR AGO: Curry Sourdough with Sesame Seeds

TWO YEARS AGO: Chocolate-Crusted Passion Fruit Tart

THREE YEARS AGO: Lemony Shredded Brussels Sprouts with Almonds

FOUR YEAR AGO: Savory Oatmeal with Bacon and Cheddar

FIVE YEARS AGO: Air-Fried Carrots, Two Ways (most popular post on my blog!)

SIX YEARS AGO: Five Minutes in L.I.T (a tour of our laboratory!)

SEVEN YEARS AGO: Chicken Thighs with Artichokes and Capers

EIGHT YEARS AGO: Pea Pancakes with Herbed Yogurt

NINE YEARS AGO: Mushroom Stroganoff

TEN YEARS AGO: Tomato Sourdough

ELEVEN YEARS AGO: Gamberetti con rucola e pomodori

TWELVE YEARS AGO: Flirting with Orzo

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.