Tag Archives: vegetarian

FOR THE LOVE OF BROCCOLI

Posted in Soups, Vegetarian-friendly, Veggies by

Three old recipes, and a new one for you today. We have broccoli at least once weekly, and these are the recipes in rotation because we never get tired of them. Contrary to many people, we are not too wild about simply roasting broccoli because for my taste it gets a little too harsh and bitter. I much rather enjoy it in different ways, although if you invite me over for dinner and serve me roasted broccoli, I will lick my plate clean, no worries. Let’s start with the new recipe, a super simple Broccoli Soup. No cream, no special ingredients, it is simple, light and delicious…

LIGHT BROCCOLI SOUP

LOW-FAT BROCCOLI SOUP
(slightly adapted from The Spruce Eats)

1 tablespoon olive oil
1 shallot, chopped
1 stalk celery, chopped
1 medium Yukon Gold potato, peeled and cubed
4 cups broccoli, chopped
2 cups vegetable broth
1 cup almond or oat milk

Heat oil on medium heat in a large stockpot. Sauté the shallot and celery for 3 to 4 minutes, until fragrant. Add the cubed potato, broccoli, broth, and milk. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender.

Allow the soup to cool slightly. Transfer to a blender and blend until smooth in two batches. Return the blended soup to the pot and heat gently until ready to serve.

Top with croutons or sautéed almonds, whatever your heart desires.

ENJOY!

to print the recipe, click here


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Comments: So far I’ve made this soup three times, and it’s been perfect each time. It has a very creamy texture, maybe it is that small amount of potato speaking. Truly magical. Try it, if you want a light but luscious soup for your dinner. Now moving on to the three oldies but goodies…

SMASHED BROCCOLI WITH CHEESE

This was originally posted last year (check the post here). It was already in the Incredibly Simple files, but I simplified it further by steaming the broccoli in the microwave, using a plastic cover recommended by my friend Marie Louise (click here to see it). I place the florets in a microwave-safe plate, with just enough water clinging to the surface from washing the florets. Place the over on top and steam for 1 minute. If already getting tender, I proceed with the smashing and roasting with cheese as described in the post. If still too tough, hear a few more seconds in the microwave.

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PAN-STEAMED BROCCOLI, ANY WAY YOU LIKE


Basic method described in this post. I usually keep it super simple. In the final 3 minutes of cooking I whisk a little olive oil with lemon juice in a small bowl. Sprinkle some salt. When the broccoli comes out of the pan, into a serving bowl it goes, and my little dressing is poured on top while the broccoli florets are super hot still. How often can you have a flavorful side dish that is ready in…. 8 minutes total? You can season it in the end in countless ways – miso, as in my post, vinaigrettes, sesame oil, anything goes.

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BROCCOLI PUREE A LA JACQUES PEPIN

Not the best picture I’ve ever taken, but this is truly delicious and I make it often. The original post is from 2014, so yes, I’ve been making it for 10 years (click here for full recipe). I now omit the brown butter and after cooking the broccoli florets until tender in salted water, I process them with full-fat yogurt, salt, pepper, and if needed a bit of the cooking water. I rarely need the water, usually I just adjust the consistency with yogurt. The spinach goes into the processor raw. I eye-ball everything, taste as I go. Once the consistency is right and the seasoning to my liking, it goes into a serving dish. If I want a little more richness, I sprinkle cheese on top and bake it until the cheese melts a bit.

ONE YEAR AGO: Spanakopita, Crackers and the Adventure of Phyllo Dough

TWO YEARS AGO: Chicken Noodle Soup

THREE YEARS AGO: Floral Chocolate Stick Cookies

FOUR YEARS AGO: Sally’s Spicy Mango and Coconut Macarons

FIVE YEARS AGO: Bouillabaise for a Chilly Evening

SIX YEARS AGO: Bergamot-Cherry Macarons

SEVEN YEARS AGO: Roasted Veggies with Queso Cotija Dressing

EIGHT YEARS AGO: Creamy Broccoli and Mushroom Casserole

NINE YEARS AGO: Maple Walnut Biscotti

TEN YEARS AGO: Barley Risotto with Peas

ELEVEN YEARS AGO: Oatmeal Fudge Bars

TWELVE YEARS AGO: Cauliflower Steaks

THIRTEEN YEARS AGO: Soft Spot for Chevre

FOURTEEN YEARS AGO: Quick sun-dried Tomato Crostini

FETA EGGS WITH ZUCCHINI

Posted in Breakfast & Brunch, Pizzas & Small Dishes, Vegetarian-friendly by

Please don’t judge this recipe by its looks, it would be unfair because it is delicious and so very simple! I eat a lot of eggs, my lunch is often a scrambled egg wrapped in a tortilla, or some type of omelette made by the husband, who is a pro at those. I am always searching for new ways to enjoy my favorite lunch item, and this is my newest obsession.

FETA EGGS WITH ZUCCHINI
(slightly modified from Skinnytaste)

2 teaspoons olive oil
1/2 cup grated zucchini, squeezed dry
Chili crisp hot sauce, any amount you like (I used this one)
2 large eggs
1 ounce feta cheese
ground black pepper to taste
salt to taste


In a small nonstick skillet, heat the oil and add the chili crisp sauce and zucchini, sautee on medium heat until the zucchini gets soft and starts to get some color. Add the feta cheese evenly over the zucchini and cook until it starts to melt a bit.

Carefully drop in the eggs, season with salt and pepper and cover. Cook on low until the yolks are runny and set, or cooked to your liking. Use a silicone spatula to transfer the eggs to your plate.

ENJOY!

to print the recipe, click here


Comments: I have made it with other cheeses (Cotija and goat cheese), and they all work great. It is such a nice way to enjoy eggs, a slice of sourdough is the perfect way to deliver it to your mouth, but if you want to keep the carb index low, just enjoy the layer of zucchini to give it texture. It gets all crispy and cheesy underneath the egg, giving it that bit of texture that the fried egg by itself lacks. If you don’t have the chili crisp sauce, just use red pepper flakes.


If you love eggs, try this preparation. I imagine it could work well with finely grated carrots, or even some shredded cabbage in place of the zucchini. Worth playing with!

ONE YEAR AGO: Poilane-Style Bread, a simplified version

TWO YEAR AGO: Broccoli Salad with Pomegranate Seeds and Tahini Dressing

THREE YEARS AGO: Turkey-Spinach Meatballs with Cardamon-Tomato Sauce

FOUR YEARS AGO: British Baps, a Technical Challenge

FIVE YEARS AGO: Japanese-Style Cupcakes with Cherry Blossom Icing

SIX YEARS AGO: Quick Weeknight Soups

SEVEN YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

EIGHT YEARS AGO: Sichuan Pork Stir-Fry in Garlic Sauce

NINE YEARS AGO: Our Green Trip to Colorado

TEN YEARS AGO: Ditalini Pasta Salad

ELEVEN YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

TWELVE YEARS AGO:  Post-workout Breakfast

THIRTEEN YEARS AGO: Semolina Barbecue Buns

FOURTEEN YEARS AGO: Lavash Crackers

BUTTERNUT SQUASH WITH FERMENTED BLACK BEANS

Posted in Side dishes, Vegetarian-friendly, Veggies by

No need to run away, I promise you this is a very flavorful way to cook butternut squash. Simple, fast, and perfect to go with roast chicken or grilled salmon. The black beans provide a salty, sharp flavor that complements well the squash. I have made it with the beans as they come from the package, and a second time I minced them. I prefer them minced, the flavor will be more pronounced in the final dish, but if it is your first time trying this ingredient, use them whole and see how you like it.

BUTTERNUT SQUASH WITH FERMENTED BLACK BEANS
(adapted from The Vegan Chinese Kitchen)

1 pound butternut squash, cut in big chunks 
2 tablespoons grapeseed oil 
1 tablespoon Rose Harissa (or any pepper mix you like)
1 tablespoon fermented black beans, coarsely chopped
1 teaspoon sugar
salt to taste
1 cup water
drizzle of sesame seed oil 
cilantro leaves

Heat a wok over high heat and add the oil, swirling to coat the sides. Add the harissa, the fermented beans, and leet them sizzle for a few seconds until fragrant. Add the butternut squash pieces, stir them well to coat with the oil, sprinkle the sugar on top. Pour the water and season with a little salt. Cover, reduce to simmer for about 10 minutes until tender. 

If there is still water, you can drain it a bit or reduce by boiling, as long as the squash is not too tender. Add the cilantro and sesame oil right before serving. 

ENJOY!

to print the recipe, click here

Comments: I normally roast or air-fry butternut squash, but it was really easy and fast to braise it. Leftovers were even better, the flavor intensified a bit, and it never got mushy, even after a brief encounter with microwaves. This will go into our rotation for sure. If you don’t have and won’t be getting fermented black beans to play with, maybe a drizzle with sweet soy sauce and a tiny bit of fish sauce will be a nice move.

ONE YEAR AGO: Karen’s Braided Lemon Bread with Blackberries

TWO YEARS AGO: Bulgur-Pork Tomatillo Platter

THREE YEARS AGO: Baking through the blogosphere

FOUR YEARS AGO: Chickpea Burgers, Vegan and Delicious

FIVE YEARS AGO: Macarons with Ganache Noisette

SIX YEARS AGO: Quiche with Asparagus and Fennel

SEVEN YEARS AGO: Fakebouleh

EIGHT YEARS AGO: Yellow Squash Soup

NINE YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

TEN YEARS AGO: Chicken-Apricot Skewers

ELEVEN YEARS AGO:  Asparagus Quiche

TWELVE YEARS AGO: Two-stage Pea and Prosciutto Risotto

THIRTEEN YEARS AGO: Mellow Bakers: Corn Bread

ZUCCHINI CARPACCIO

Posted in Vegetarian-friendly, Veggies by

I adore zucchini and in this preparation it really shines! I strongly advise you to cut it with a mandolin, because paper thin is a must. You won’t have the same beautiful effect of that noodle appearance unless you really slice it super thin. Come to think of it, a veggie peeler might work also!

ZUCCHINI CARPACCIO
(from the Bewitching Kitchen)

2 medium zucchini, cut very thin lengthwise
juice of ½ lemon
3 tablespoons extra-virgin olive oil
roasted peanuts
Herbes de Provence
drizzle of agave nectar

Sprinkle the ribbons of zucchini with salt, place in a colander for 20 to 30 minutes, then drain and dry on paper towels. Add to a large serving bowl and squeeze lemon juice all over the slices. Place in the fridge for 30 minutes, this will soften the veggie a bit. When it is time to serve, drizzle olive oil, season with Herbes de Provence, and spread peanuts on top. Finally, a drizzle of agave nectar for a little contrast of flavor.

ENJOY!

to print the recipe, click here

Comments: It is not very hard for me to praise my favorite squash, but I believe most people will appreciate the texture and freshness of this preparation. Other nuts can work too, the most important step is allowing the lemon juice to do its job. Use a nice olive oil with enough flavor and you are all set!

ONE YEAR AGO: Masala Shrimp

TWO YEARS AGO: Victoria Sponge Mini-Cakes

THREE YEARS AGO: Red Beet Sourdough

FOUR YEARS AGO: A Modern Take on Tarte Tatin

FIVE YEARS AGO: Minnie-Macarons, a Fun Project with a Happy Ending

SIX YEARS AGO: Nigella Lawson in the Bewitching Kitchen

SEVEN YEARS AGO: Walnut-Raisin Bran Muffins

EIGHT YEARS AGO: Gingersnaps with White Chocolate Chips

NINE YEARS AGO: Turkey Chili with Almond Butter

TEN YEARS AGO: Secret Recipe Club: Leek and Cheese Tart

ELEVEN YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies

TWELVE YEARS AGO: Shaved Asparagus Salad

THIRTEEN YEARS AGO: Indonesian Ginger Chicken

ZUCCHINI-CHICKPEA BAKED BITES

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

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