Category: Vegan

Gluten Free · Vegan · Whole30 compliant

Sweet potatoes with start anise, ginger and lime

Belinda

This is from a fellow blogger and is divine with the star anise permeating the sweet potato and the lime juice and zest cutting through the sweetness of the potatoes.

Serves 2, but is easily doubled, trebled or ……

1lb sweet potatoes, scrubbed and cut into 1 1/2 inch pieces
1 tbsp olive oil
1 star anise
1 inch piece fresh ginger, grated
1 lime, juice and grated zest
1/2 tsp kosher salt
Freshly ground pepper

Preheat the oven to 425 F

In a large bowl, combine all ingredients and toss.
Arrange the potatoes and all the juices in a single layer on a baking sheet.
Roast for 10 minutes, then shake or flip the potatoes over.
Continue roasting for 10 minutes or however long it takes to become tender and slightly browned.

Serve warm or at room temperature.

There’s a nice depth of flavor that comes from roasting all of the ingredients together, but those who really love ginger and lime might enjoy this variation.
Instead of adding the ginger, lime zest and juice to the olive oil mixture, toss them with the potatoes AFTER roasting for a hotter and zestier flavor

Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Baby potatoes with olives and lemon

Belinda

This is lovely and just a little different. Make sure you get good quality baby potatoes, like fingerling or baby reds. This dish is lovely with a piece of baked fish served on top.

Serve 4 as a side dish

1 3/4 lb baby potatoes, scrubbed
6oz black olives in olive oil, stoned and halved
8 tbsp extra virgin olive oil, plus extra for drizzling
juice of 1/2 lemon
rind of 1 lemon
2 tbsp coarsely chopped Italian parsley
salt and pepper

Cook the potatoes in boiling salted water until tender. Drain, but keep the potatoes warm in the saucepan so they stay warm while you add the other ingredients.
Partly crush the potatoes with a masher or fork – you just want them broken up, not mashed – and stir through the rest of the ingredients.
Season, drizzle with a little olive oil and serve.

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Cauliflower steaks with ginger, turmeric, and cumin

Belinda

I realize I have many cauliflower recipes, but it’s such an incredibly versatile vegetable. I keep finding more and more interesting recipes for this humble and inexpensive ingredient, each one so different.
This is adapted from another blogger’s recipe, but I have lost their name, so I’m hoping they will see this and remind me who they are!

Serves 3

1 large head of cauliflower
salt and pepper
2 tbsp olive oil, divided
1 tsp freshly grated ginger
1 tsp garlic, crushed
1 tsp ground cumin (I roast mine)
1/2 tsp ground turmeric
Small handful of cilantro, chopped

Preheat the oven to 400 F

Remove the leaves and trim the stem end of the cauliflower, leaving the core intact.
Using a large sharp knife, cut the cauliflower from top to base into three 3/4 inch thick “steaks”
Season each steak with salt and pepper on both sides. (Reserve loose florets for another use)

Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
Gently transfer the steaks to a baking sheet.
Whisk together the remaining 1 tbsp of olive oil, ginger, garlic, cumin and turmeric.
Brush or spoon the mixture on the cauliflower steaks.
Roast in the oven until tender, about 15 – 20 minutes.
Garnish with cilantro and serve

 

 

Accompaniments · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Romesco dip

Belinda

 

This is great with my spicy chargrilled prawn recipe, raw crudites, cold chicken or salmon.

1 15 oz jar roasted red bell peppers
6 oz blanched almonds
4 to 5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
3/4 tsp smoked paprika
3 large garlic cloves
1/2 cup roughly chopped Italian parsley
Kosher salt and ground black pepper

Makes about 3 cups

Combine all the ingredients in a food processor or blender and process until smooth.
Season to taste with the salt and black pepper, adding more of any of the spices to get exactly the pungency you want.

Serve!!

 

Gluten Free · Salad · Vegan · Vegetable-related

Roasted cauliflower and almond salad

Belinda

Another Ottolenghi masterpiece combining preserved lemon, nutty, roasted cauliflower, olives and pomegranate molasses.

Serves 2 to

1 head of cauliflower, cut into small florets
Olive oil
Flaky sea salt and reshly ground black pepper
1 large stick of celery, peeled and thinly sliced
A generous handful of roasted, salted almonds, roughly chopped
A generous handful of Italian parsley leaves, finely chopped
1/4 of a preserved lemon, flesh discarded and the skin finely chopped
a handful of pitted Kalamata olives
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 tbsp red wine vinegar
1 tsp pomegranate molasses
Extra parsley leaves for garnish
A handful of pomegranate seeds for garnish

Preheat the oven to 425 F

Toss the cauliflower florets with a generous slosh of olive oil (about 3 tbsp) and season liberally with the flaky sea salt and black pepper.
Tip into a shallow oven dish, ideally in a single layer and put into the oven until tender and golden, about 30 mins.
Remove from the oven, transfer to a large bowl and set aside to cool.

Add another 2 tbsp olive oil to the cauliflower then add the celery, almonds, parsley, preserved lemon, olives, cinnamon, allspice, vinegar and pomegranate molasses.
Toss to combine well. taste and adjust seasoning to your taste

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Roast garlic puree

Belinda

There are multiple uses for this and it’s well worth doing once a week. Thanks to the incredible Nigel Slater for this recipe.
Ideas on different uses for this wonder-condiment are below the recipe

4 large, juicy heads of garlic (the huge heads of elephant garlic are ideal, but if you can’t find these, use regular garlic)
a wine glass full of olive oil
fresh thyme sprigs
bay leaves

Slice the heads of garlic across the diameter. Put them in a shallow baking dish, cut side up.
Tip over the olive oil and tuck in a few sprigs of thyme and a couple of bay leaves.
Bake in an oven preheated to 350F for 40 minutes, basting from time to time until they are golden and the cut edges are very slightly caramelized.
The cloves must be soft enough to squash between the fingers.

Scoop the soft cloves from their skins with a teaspoon and remove the tiny brown root. Mash to a puree using a pestle and mortar, wooden spoon or if you’re doubling or trebling the recipe, a food processor.
You should get a good heaped tablespoon from each head.

Now you have a jar of fragrant, honey colored garlic cream to play with!

*  Spread the neat puree thinly on toasted baguette as an appetizer
*  Mix with a little cream cheese as a spread
*  Make a suave, rich sauce by mixing 2 tbsp of garlic puree with 1 tbsp of olive oil, 1 tbsp of Marsala and about 3-4 oz heavy cream in a small pan over low heat. Cook till thick, then season with salt. It’s great with poultry!
*  Add a spoonful to a soup or stew during cooking.
*  Use instead of fresh garlic in stir fries
*  Store in an airtight jar in the fridge, with it’s surface covered by a thin layer of olive oil. it will keep for a week or two.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasty,spicy,crackling cauliflower!

Belinda

This is heady with spices and roasty flavor. We love cauliflower and I could almost devote a recipe book to this wonderful vegetable!

Serves 4

1 large head of cauliflower, cut into florets, about 6 cups
1 cup diced red onions
1/4 cup canola oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds
1/4 tsp crushed red chile flakes
2 tsp salt
2 large garlic cloves, minced
1 tbsp grated fresh ginger
1/2 tbsp grated lemon zest
1 tsp freshly ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped fresh cilantro

Preheat the oven to 400F

Place the cauliflower, onions, canola oil, curry powder, Garam masala, fennel seeds, red chile flakes, salt, garlic, ginger, lemon zest and pepper in a large bowl.
Toss the ingredients together and blend until each piece of cauliflower is coated with the oil and spices.
Place the mixture in a large shallow baking pan and roast for 25 to 30 minutes, until the cauliflower is crisp tender, turning the cauliflower every 10 minutes to cook evenly.
When done the cauliflower should be golden brown.
Place the cauliflower in a large serving bowl and mix in the peas and cilantro.

Asian flavors · Gluten Free · Grains · Vegan · Vegetable-related

Orange and currant pilaf

Belinda

This dish is so fresh and clean tasting, it’s wonderful with broiled, baked fish or shellfish.
You can substitute the currants with golden raisins or black raisins ff you can’t find currants. It will look different but taste pretty similar.

Serves 4

1 tbsp butter or olive oil
1/3 cup finely chopped onion
1 cup basmati white rice
2 tbsp dried currants (or raisins/golden raisins if you don’t have currants)
1 tbsp finely shredded orange zest
1 tbsp grated fresh ginger
1 3/4 cups water or chicken broth. (I prefer chicken broth)
1/2 tsp salt or to taste (you may not need it if you’re using broth)
Fresh chopped parsley, for garnish
Toasted slivered almonds, for garnish

Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring until golden brown, about 5 minutes.
Add the rice, currants, orange zest and ginger and saute over medium heat, stirring for 2 minutes.

Stir in the water/broth and salt (only if you’re using water) and heat to boiling, stirring.
Cover and cook over medium low heat for 15 minutes or until the water/broth is absorbed.
Let stand, uncovered off the heat for 5 minutes before serving

Garnish with a little fresh chopped parsley and toasted slivered almonds for some more color

Gluten Free · Vegan · Vegetable-related

Grilled vegetable stack

Belinda

Being on vacation for two weeks in Sonoma County gives me a chance to try all the local produce and what with this weather topping 99F several times, the grill is being used a lot.
I saved this recipe from another blog and the addition of hummus is lovely. You can flavor the hummus with chipotle sauce (not too much) for a smokey hint, or fresh basil and garlic or even some sun dried tomato. It also provides a “glue” for the vegetables to sit on so they don’t slide off the mushroom.

1 large red onion, peeled, trimmed and sliced into 6 slices
2 large red bell peppers, cored, sliced into three pieces
2 large yellow peppers, cored, sliced into 3 pieces
1 large zucchini, halved, sliced lengthways to make 6 pieces
1 large yellow squash, halved, sliced lengthways, to make 6 pieces
1 medium – large eggplant, trimmed, sliced into 6 pieces
6 large portobello mushroom caps, stemmed, gills removed
1/2 cup olive oil
3 tbsp balsamic vinegar
3 cloves fresh garlic, chopped
1 tsp each of dried thyme, dill and parsley
Sea salt and ground pepper, to taste
Lemon hummus recipe below
For serving
fresh chopped chives


In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant and portobello mushrooms.
In a small glass bowl combine the olive oil, balsamic vinegar, garlic, thyme, dill and parsley.
Pour the marinade over the vegetables. Season with salt and pepper to taste.
Gently toss to coat.
Cover and marinate for 1 hour.
Heat the grill to medium – high heat

Place the vegetables in a grill basket (or spread them out on a large sheet of foil)
Place on the hot grill, cover and cook until they are tender crisp, about 20 to 25 minutes, depending upon the size of your grill.

Remove the vegetable basket/foil with vegetables to a large platter and set aside.

To serve, create a vegetable stack.
Place the portobello mushroom cap on a serving plate and layer it with a spoonful of lemon or other flavored hummus. Add the eggplant, peppers, zucchini and onion. Top with a dab more hummus, if desired and sprinkle with the fresh chopped chives.
Repeat for the remaining 5 servings

LEMON HUMMUS

This is so easy to make at home. (If you don’t want to, then buy a good brand and add extra lemon juice, garlic or other flavorings to make it taste less commercial.)

1 x 14 oz can chilled chickpeas (Garbanzo beans), drained. Reserve the liquid
Juice and zest of one large fresh lemon
2 tbsp sesame tahini or almond butter
1 clove fresh garlic, peeled and crushed
Pinch of sea salt to taste
4 tbsp good olive oil

Combine the chilled chickpeas, lemon juice, lemon zest, tahini, garlic and sea salt in a food processor. Pulse briefly to combine.
Turn on the processor and pour in the olive oil and a dash of the reserved liquid and process until creamy smooth.

Scoop into a serving bowl. Cover and chill until serving.
Serve this lemony hummus layered in the grilled vegetable stacks (recipe above) or as a protein-rich condiment to your favorite grilled dishes

 

 


Appetizers · Gluten Free · Vegan · Vegetable-related

Roasted spicy chickpeas

Belinda

It’s always good to keep a few tins of chickpeas (garbanzo beans) in the pantry, either for making humus, putting in salads or this recipe for a waistline friendly healthy snack. Make sure you rinse them of the overly salty brine before using, thus keeping your sodium intake more within your control.

This recipe makes about 3 cups.

2 cans (or 3 cups) cooked, rinsed and drained chickpeas
2 tbsp olive oil
1 tsp curry powder
1 tsp Garam Masala
1/3 tsp Garlic powder
1/8 tsp White pepper
1/2 tsp Sea salt
1 tsp roasted ground cumin (or non roasted if you don’t have any handy)

Preheat the oven to 425F
Line a rimmed baking sheet with foil
Rinse the chickpeas and thoroughly dry with paper towel. Then remove any loose skins
Pour the dried chickpeas out onto the baking sheet and drizzle with the olive oil. Shake the pan to evenly coat all the chickpeas with the oil

In a small bowl combine all the spices and salt and pepper, stir to mix well and pour this over the chickpeas, shaking the pan to evenly distribute the spices over the chickpeas

Bake in the oven for 15 minutes, remove from the oven, toss to remix the chickpeas and put back in the oven for another 15 minutes.

If you want your chickpeas to be extra crunchy, turn the oven off and leave the chickpeas in for another 15 to 20 minutes.

Remove and cool before eating then store (if you have any left!) in an airtight container