COLE SLAW WITH ALMOND DRESSING

Posted in Veggies by sallybr

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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28Nov2021

THE BEST-EVER EGGPLANT PARMIGIANA

Posted in Vegetarian-friendly, Veggies by sallybr

Am I breaking my own rule of never ever stating that a recipe is the best ever? Apologies for the convoluted phrase. But to answer my own question, no I am not. Because I was NOT the one who chose the name. It was published as such in Saveur magazine. You can read the interesting article clicking here. My beloved husband found it, showed it to me and said “we should probably give it a try.” Even though we alternate cooking dinner – one day he cooks, next day I do – he thinks I should be the one venturing in new territories. Which is totally fine with me. The problem with this recipe is that it will have you fry countless slices of breaded eggplant. It seemed like an ordeal and with a high chance of disappointment in the end: a heavy portion of greasy eggplant loaded with cheese. But after reading the article, I decided to humor the husband and give it a go. I tell you one thing: I was wrong. This was one OUTSTANDING eggplant parmigiana, and worth all the work.

SAVEUR EGGPLAN PARMIGIANA
(from Saveur magazine)

For the sauce:
2 (28-oz.) cans plum tomatoes with their juices
3 Tbsp. extra-virgin olive oil
6 large garlic cloves, peeled (I used finely minced celery in its place)
Kosher salt
Freshly ground black pepper

For the eggplant:
3 large eggs
Kosher salt
1¼ cups dried plain fine bread crumbs
1 Tbsp. dried Italian seasoning, or equal parts dried basil, dried rosemary, and dried oregano
3 medium eggplants (about 3 lb. total), mostly peeled except for a few strips of skin, sliced into thin rounds slightly thinner than ¼ in.
About 1 cup extra-virgin olive oil
1½ cups (about 10½ oz.) shredded mozzarella cheese (not fresh)
3 Tbsp. finely grated Pecorino Romano

Make the sauce: In a blender, pulse the tomatoes and their juices until just slightly chunky. In a pot over medium-low heat, add the oil and garlic (or celery), and cook, stirring occasionally, for a couple of minutes. Pour in the puréed tomato mixture and season with a generous pinch each of salt and pepper. Bring to a gentle simmer and cook, stirring frequently, until thickened slightly, at least 1 to 1½ hours. The sauce can be cooled and refrigerated for up to 2 days.

Bread the eggplant: In a wide shallow bowl, beat the eggs with 1 tablespoon water. Season with a generous pinch of salt. In a second baking dish or bowl, stir together the bread crumbs, Italian seasoning, and 1⁄2 teaspoon salt. Working with one or two at a time, dredge the eggplant slices in the egg wash and let the excess drip back into the bowl. Transfer to the bread crumbs and coat very lightly on each side. Line a large baking sheet with a few layers of paper towels and set by the stove. In a large high-sided skillet over medium-high heat, heat ½ cup oil until shimmering. Turn the heat down to medium and add some eggplant slices in a single layer until the skillet is full. Cook, turning once, until well browned on each side, about 6 minutes total. Transfer to the prepared baking sheet. Repeat with the remaining eggplant, working in batches as needed and adding a little more oil every other batch, or as needed.

Heat the oven to 400F.

In a 9-by-13-inch baking dish, ladle ½ cup plus 2 tablespoons sauce into the bottom. Cover the sauce with a single layer of eggplant (start with the thickest ones on the bottom and save the prettiest slices for the top). Ladle another ½ cup sauce on top, spreading it evenly. Sprinkle with about 1⁄3 cup plus 2 tablespoons mozzarella and 1 tablespoon Pecorino. Add another layer of eggplant and repeat this process until you’ve reached the final layer of eggplant. Top this layer only with ½ cup sauce, a final thin layer of mozzarella, and some Pecorino. (Reserve any remaining sauce for another use.) At this point, the eggplant parmigiana can be refrigerated, covered, for up to 1 day.

Bake, uncovered, until the cheese is melted and bronzed in places and the sauce is bubbling around the edges, about 20 minutes (add about 10 minutes if your dish was previously assembled and chilled). Remove and let cool slightly. Slice into squares and serve warm.

ENJOY!

to print the recipe, click here

Comments: I am normally a lot more lax when I follow a recipe, and don’t worry about careful measurements (unless it is baking). But in this particular case I decided to follow it to a T and measured every component. Once the baking dish was fully assembled with the eggplant, sauce and cheese, I was quite skeptical about the outcome, because it did not look luscious enough. But I have to agree, when you follow the recommended amounts of sauce and cheese, and deal with the eggplant slices exactly as advised, the final dish is pretty amazing. The taste of the eggplant comes through without being “suffocated” by sauce and cheese. It is satisfying but not heavy. We are still talking about how good it was. Added bonus: leftovers kept frozen for a week tasted almost better with a slow defrost in the fridge and a brief warming in a low oven…

If you have a vegetarian friend to entertain, look no further. The main dish of your menu is decided!

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9Nov2021

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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5Nov2021

ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING

Posted in Salads by sallybr

Easily makes it into the OMG FILES. Everything goes together in perfect harmony, so my advice is not to skip any of the ingredients. Broccoli has that funky nature that people love or hate, but even if you are in the latter group, the apples act as the perfect partner. Like couples that make each other shine a little brighter. I don’t really have a broccoli issue, but maybe some of my readers do, so don’t let that stop you from trying this recipe.

ROASTED BROCCOLI AND APPLE SALAD WITH TAHINI DRESSING
(from the Bewitching Kitchen, adapted from several sources)

for the broccoli:
Broccoli florets, enough to cover a quarter-sheet pan
2 tablespoons soy sauce
1 tablespoon maple syrup
salt and pepper to taste

for the dressing:
1 tablespoon grapeseed oil
3 tablespoons lemon juice
1 to 2 tablespoons tahini
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
1 teaspoons Dijon mustard

for the salad:
greens of your choice (baby spinach, spring mix, baby arugula)
apples, cored and diced (I used Honeycrisp)

Heat the oven to 420°F. Line a baking sheet with parchment paper or non-stick aluminum foil. Place the broccoli in a bowl, toss with the soy sauce and maple syrup, season with salt and pepper. Spread on the baking sheet and bake for about 25 minutes, moving them around half-way through roasting. Remove from the oven and let it cool still spread out, so they don’t steam and get mushy.

In a small bowl, whisk together the dressing ingredients. Set aside. Assemble the salad: add all the ingredients to a large bowl, drizzle the dressing and toss gently. Adjust seasoning with salt, if needed.

ENJOY!

to print the recipe, click here

Comments: We had this salad twice already, the second time I’ve added roasted slivered almonds and dried cranberries, and it was even better, so I recommend you include them if you like. The inclusion of broccoli makes it more substantial and if you are vegetarian or vegan, a hearty piece of bread will be all you need to call it dinner. Sourdough dipped in balsamic vinegar plus olive oil would be a match made in Vegan Heaven.

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1May2021

ASPARAGUS WITH GUNPOWDER MASALA

Posted in Veggies by sallybr

Impossible to ignore the Indian vibes in our kitchen lately. Of all cuisines, I believe that is the one bringing the most out of veggies. This recipe will blow your mind, and I am certain of it. The gunpowder masala is nutty, with the perfect level of heat and complex mixture of flavors. As my friend Joanne said in her blog post, it will be good on pretty much anything. I urge you to make it, even if finding curry leaves could be a bit tricky.

BLISTERED ASPARAGUS WITH GUNPOWDER MASALA
(from Joanne’s blog Eats well with Others)

for the Masala:
100 g raw cashews
35 g raw pepitas
30 g dried red chilies de arbol (or to taste)
20-25 fresh curry leaves (I used 10 dried leaves)
2 tbsp white or black sesame seeds (I used a mixture)
½ tsp asafetida

for the asparagus:
4 tbsp olive oil
1 lb asparagus, woody ends trimmed
1 tbsp fresh lime juice
sea salt flakes
1-2 tbsp gunpowder masala (or to taste)

Make the masala: Heat a small skillet over medium heat. Once it is hot, add the cashews, pepitas, dried chilies, curry leaves, and sesame seeds. Toast them, stirring occasionally, until the seeds are starting to brown. Transfer to a bowl and cool to room temperature. Once cool, grind in a food processor or blender along with the asafetida to a coarse powder. Pour into an airtight container and store in the refrigerator.

Make the asparagus: Heat a cast iron skillet or grill pan over medium-high heat. In a large bowl or on a sheet pan, toss the asparagus with 1 tbsp of the olive oil. Add the asparagus to the pan and cook for 5-6 minutes, turning occasionally, until blistered on at least 2 sides. Transfer the cooked asparagus to a serving platter. Drizzle with the remaining olive oil and lime juice. Sprinkle with the salt flakes and gunpowder masala. Serve immediately, and swoon!

ENJOY!

to print the recipe, click here

Comments: The other day I was part of a conversation about food blogging and how tiring it is the over-use of certain adjectives to describe a dish. Life-changing, fantastic, mind-blowing (guilty as charged)… So let’s stop going there. This is a great masala that I can see being paired with many veggies and even animal protein. I envision a beautiful piece of salmon, grilled to perfection and topped with this crunchy concoction, with a nice squeeze of lemon juice. It does need a bit of moisture to shine, so that final drizzle of oil and citric juice is a must.

If you cannot find curry leaves, I’d say make it without. It does have enough going on, and it will still be mighty tasty. The recipe makes more than you’ll need, so keep it in the fridge and find new uses for it. Just yesterday I paired it with sweet potatoes and garbanzo beans, drizzled with a tahini-yogurt sauce.