Tag Archives: vegan

CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO SAUCE

Posted in Small Dishes, Veggies by

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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CAULIFLOWER WITH SUN-DRIED TOMATOES AND OLIVES

Posted in Side dishes, Vegetarian-friendly, Veggies by

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.

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EGGPLANT-HUMMUS PHYLLO ROLLS

Posted in Small Dishes, Vegetarian-friendly, Veggies by

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.

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KAMUT AND BROCCOLI SALAD

Posted in Rice and Grains, Salads, Vegetarian-friendly, Veggies by

If I am going to have a salad, my preference is a salad with substance, and a variety of textures and colors. No need to go all the way into a Chicken Caesar or a Steak Salad, but the addition of grains is more than welcome. I used quick-cooking kamut, but any type will work, just pay attention to the timing. Also, any other will be fine: barley, cracked wheat, or the beautiful farro.

KAMUT & BROCCOLI SALAD
(adapted from many sources)

1 cup cooked kamut, or amount to taste
2 broccoli heads, or amount to taste
1/2 cup roasted, salted cashews
1/4 cup raisins
1/2 apple, cut in pieces (I used Pink Lady)
1/4 cup olive oil
juice and zest of 1 lemon
grated ginger to taste
salt and pepper to taste

The kamut can be prepared a day in advance if you like. Make sure it is cold when you make the salad. If you make it in advance, drizzle just a touch of olive oil to prevent the grains from sticking together. Separate the broccoli into florets and steam them for 3 minutes. Immediately run very cold water to stop the cooking. Cut the steamed broccoli into pieces. Reserve.

Make the dressing by whisking the olive oil with lemon juice, add ginger, salt and pepper.

In a large serving bowl, add all the ingredients for the salad, pour the dressing and mix gently. Adjust seasoning with salt and pepper if needed. Allow the salad to sit for 30 minutes before serving, if possible.

ENJOY!

to print the recipe, click here

Comments: The main inspiration for this recipe came from a cookbook I own, but that version served the broccoli raw and passed by the food processor. The pieces of raw broccoli were very small and lost in the middle of the grain, all acquiring the same green color. The way I chose to make it, was barely steaming the broccoli. This simple step tames its raw sharpness. Next, I cut the pieces with a knife, in small chunks. In my opinion, this makes the final product much more appealing not only visually, but as far as texture goes.

The apples and raisins are a must, and the cashews give that extra crunchiness that will leave you smiling… peanuts, walnuts, or pecans, can be used instead.

The added bonus of this salad: it holds quite well in the fridge. I made such a big portion that in fact it lasted two days, and on the second day I decided to warm it in the microwave for a minute. Perfect! A light lunch that needed absolutely nothing else to go with it.

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COLE SLAW WITH ALMOND DRESSING

Posted in Veggies by

Let’s get the V word in the open right away: vegan. This is vegan. And also very tasty. If you are not too fond of mayonnaise, this cole slaw will have your name written all over. Low in saturated fat, high in flavor. I did not add red cabbage because I wanted to keep a milder texture but consider including some if you prefer more crunch.

VEGAN COLESLAW WITH ALMOND DRESSING
(adapted from The Complete Vegan Cookbook)

for the dressing:
½ cup blanched, slivered almonds
1/2 cup water
½ teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar
2 tablespoons grapeseed oil
juice of 1 lemon
water as needed to adjust consistency

for the coleslaw:
1 small head of cabbage, cored and very thinly sliced
3 large carrots, shredded in the food processor
1 yellow bell pepper, seeded, cut into matchsticks
1/3 cup fresh parsley, minced
1/2 tsp dried dill
salt and pepper to taste
fresh lemon juice, to serve

Combine the almonds with ½ cup water and a pinch of salt in a small saucepan. Bring to a boil over high heat, cover, remove from the heat, and let the almonds soak for 20 minutes. In a blender, combine the almonds with their soaking water, vinegar, lemon juice, mustard, agave, salt,, and oil. Blend until creamy, adding water if needed to bring the consistency to that of mayonnaise or a little thinner. Reserve.

Add the cabbage, carrot and yellow pepper pepper to a large bowl and toss with the dressing. Fold in the parsley and dill, season with salt and pepper, and serve with a fresh squeeze of lemon juice all over.

ENJOY!

to print the recipe, click here

Comments: I was very intrigued by this dressing, which goes in the direction of the cashew cream, but using almonds instead. I advise you to make the dressing a little thinner than mayo, because it tends to get drier as it sits. Leftovers lasted for two days without getting soggy – maybe everything turned slightly softer but not by much. The flavor actually intensified a bit.

The vegan aspect of our meal was destroyed by associating the coleslaw with grilled pork tenderloin. Of course, if you are vegetarian, pick other dishes to enjoy with this delicious slaw. We don’t eat mayo, some versions we like use yogurt instead, but for my personal taste, this is the best alternative dressing for coleslaw we’ve had so far.

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