Category: Vegan

Do-ahead · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Roasted cauliflower and pear puree (CleanCuisine)

Belinda

Absolutely divine, different and dairy-free! Another great food blogger’s recipe.

Serves 2 but can easily be doubled

1 tbsp olive oil
1 cup of thinly sliced leek
1 medium cauliflower, chopped into small florets (about 1lb chopped cauliflower)
2 small pears, peeled, cored and diced
1/4 tsp salt
a few sprigs fresh thyme
2 tbsp vanilla unsweetened almond milk, warmed
1/4 tsp ground nutmeg

Preheat the oven to 375 F
Heat olive oil in a large, oven-safe skillet over medium heat.
When the oil is shimmering, add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they are softened.
Add the cauliflower and pears and sprinkle with salt. Increase the heat to medium high and cook for another 6-8 minutes, until the cauliflower is lightly browned in spots.
Turn off the heat. Place the sprigs of thyme on top of the vegetables and tuck in.
transfer the skillet to the oven. Roast for 25- 30 minutes, turning once or twice until the cauliflower is very tender.
Remove the sprigs of thyme and set aside a few pieces of vegetables for garnish, if desired.
Place remaining vegetables in a food processor and add the almond milk and nutmeg.
Process until smooth and serve hot

Accompaniments · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Ginger cranberry sauce

Belinda

This is vibrant and tangy and the ginger gives it a somewhat exotic flavor.

1 large red onion cut into 1/4 inch dice
1 tbsp minced fresh ginger
1lb fresh cranberries
zest and juice of 3 large oranges
2 tbsp brown sugar
salt and pepper to taste

In a non-reactive saucepan coated lightly with oil on a medium heat, saute the onions, ginger and orange zest until soft, about 4 minutes.
Add the cranberries, orange juice, sugar and season.
Simmer for 30 minutes until very soft.
Check for seasoning and put aside until needed, or freeze until Thanksgiving/Christmas

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

My brown rice salad with two sesame flavors

Belinda

This has a wonderful nutty flavor and is very moreish.

1 cup (at least) uncooked long or short grain brown rice
2 tbsp vegetable oil
2 tbsp fresh lemon juice
2 tsp toasted sesame oil
1 cup peeled and coarsely shredded carrots
A good handful of chopped cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
2 tsp sesame seeds, toasted in a dry skillet

Cook the rice according to the instructions on the packet. Drain and let stand, uncovered until cooled.

Whisk the oil, lemon  juice and sesame oil in a large bowl. Add the cooked, cooled rice, carrots and scallions and cilantro. Toss to blend and season if necessary.

Sprinkle with the chopped peanuts and sesame seeds, toss once and serve

Asian flavors · Beverage · Do-ahead · Gluten Free · Vegan

Fresh ginger ale with lemongrass

Belinda1 Comment

This is a ginger ale for grown-ups, a spicy, not-too-sweet, ultra refreshing drink that combines fresh ginger, lemongrass and chilies in a way you’ve probably never had them.
It makes 1 quart of syrup, enough to make at least 10 glasses.  The syrup keeps for weeks, refrigerated

Thanks to Jean-Georges Vongerichten.

1lb fresh ginger root, unpeeled and cut into small dice
2 stalks lemon grass, trimmed and roughly chopped
2 small chilies, stems removed
1 1/2 cups white sugar
soda water
lime wedges

Combine the ginger, lemongrass and chilies in a food processor and process until minced, stopping the machine periodically and scraping down the sides, if necessary.

Place the puree in a saucepan with the sugar and 1 quart water. Bring to the boil over high heat, then reduce the heat to medium and simmer for about 15 minutes.
Turn off the heat. Cool, then strain and chill.

To serve, place about 1/4 cup of the syrup in a glass full of ice. Fill with soda water, taste and add more syrup if you like. Garnish with a lime wedge, then serve

Asian flavors · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Carrot puree with ginger and orange

Belinda

This is one of our favorite side dishes.

Serves 8

3 lbs carrots, peeled, cut into 1/2 inch rounds
4 tbsp sugar
1/3 cup freshly squeezed orange juice
1/2 stick butter, cut into pieces, room temperature
1 1/2 tbsp peeled, minced fresh ginger
1 tbsp grated orange zest
1 tbsp fresh lemon juice

Cook the carrots and 3 tbsp sugar in a large pot of boiling salted water until the carrots are very tender, about 25 minutes.
Drain well. Return carrots to same pot. Stir over medium heat until any excess moisture evaporates.

Meanwhile, bring the orange juice to a simmer in a heavy, small saucepan over medium heat. Add the butter, ginger and orange zest, whisk until the butter melts.
Whisk in the lemon juice and remaining 1 tbsp sugar.

Puree half the carrots and half the juice mixture in a food processor until smooth. transfer to a large bowl. Repeat with the remaining carrots and juice mixture.
Season to taste with salt and pepper. (Can be prepared 1 day ahead)
Cover and refrigerate.
Re-warm carrots in a microwave on high for about 4 minutes or re-warm in a saucepan over medium-low heat, stirring frequently.

Do-ahead · Gluten Free · Vegan · Whole30 compliant

Oven dried heirloom tomatoes

Belinda

I have in my oven at the moment, 8 sliced heirloom tomatoes slowly releasing their sweet smell as they very slowly “oven-dry” for 2 – 3 days.
By that I mean, I cut the tomatoes in 1/2 (or sometimes 1/3rds if they are big).  I then lay them on a silicone mat on a baking tray and sprinkle them with olive oil, salt and freshly ground pepper, then sprinkle chopped fresh thyme,  garlic, marjoram and a spray of balsamic vinegar on them.
The oven has a pilot light, so is always warm, but I set it to 200 degrees or the lowest it will go and leave them in for 2 -3  days, checking on them from time to time.

They are wonderful in pasta dishes or sandwiches and store so well in the fridge.

Do-ahead · Gluten Free · Vegan · Vegetable-related

Rosemary and white bean spread

Belinda1 Comment

This is gorgeous and quite potent as the fresh rosemary flavor develops, so don’t put more in than the recipe states.

Screen shot 2014-09-10 at 4.15.56 PM

2 x 15oz cans cannelini beans, drained and rinsed
1/4 cup extra virgin olive oil, plus a little extra for drizzling.
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley (flat leaf parsley)

In a food processor, combine the beans, oil, vinegar, parsley, rosemary, salt and pepper and process until smooth.

(At this point, empty into a nice container, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving)

When you are ready to serve, stir the dip, taste and season if necessary, drizzle with a little more oil and sprinkle chopped parsley.

** What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over, fresh thyme, salt and pepper, wrapped individually in foil then roasted at 300 degrees for at least 1 1/2 hours. Squeeze some of this garlic into the food processor with the bean spread and puree.
it adds another dimension!
This is even good on cucumber slices, if you’re on a low carb diet. Otherwise, serve with pita wedges,toasted baguette or crackers

Dessert · Do-ahead · Gluten Free · Vegan

Dried figs pickled in port and whisky

Belinda

I have a jar of these sitting in my pantry and even when I first put them into the jar, they smelled incredible. Can’t wait to have them with a dollop of creme fraiche or icecream

Makes about 3 cups

1 cup water
1/2 cup red wine vinegar
1 cup brown sugar
1/2 tsp sea salt
1 cinnamon stick
1 tbsp pickling spices (mixed whole spices)
1lb dried figs, halved
2-3 tbsp whisky
1 cup port

Combine the water, red wine vinegar, sugar, salt and spices in a saucepan and bring to the boil, stirring until the sugar dissolves.
Reduce the heat and simmer gently for 5 minutes, then add the figs and simmer for another 20 minutes.
Transfer to a bowl and cover with plastic wrap. Leave to stand for 24 hours.
Drain the figs and reserve the syrup
Sprinkle the figs with the whisky and pack into a sterilized wide-mouthed jar. Add the port to the reserved syrup, bring to the boil then simmer for 5 minutes.
Pour this hot mixture over the figs to cover.
Seal the jar and store in a cool dark place for 1 month to mature (yeah baby!) before using.
Enjoy!!!

Asian flavors · Do-ahead · Gluten Free · Nuts · Salad · Vegan · Vegetable-related

Curried cauliflower with currants and pinenuts (CleanCuisine)

Belinda

This recipe is really unusual and full of flavor.
Serves 6-8


Dressing
1/4 cup plus 2 tbsp rice wine vinegar 
1 1/2 tbsp granulated sugar
2 tsp Madras curry powder
1/4 tsp sea salt
freshly ground black pepper to taste
1/2 cup olive oil

Cauliflower
2lbs cauliflower florets
2 tbsp kosher salt
3/4 cup pine nuts, toasted (I used about 1/2 cup at most)
3/4 cup dried currants
1/3 cup raw sunflower seeds
1 small red onion, finely chopped

Method for the dressing

 In a large bowl, mix the rice vinegar and sugar until the sugar is dissolved.
Whisk in the curry powder, salt and pepper.
Very slowly, drizzle the oilve oil and whisk into the vinegar mixture until incorporated. Taste and add more salt and pepper if desired. Set the dressing aside.

Method for the cauliflower

Blanch the cauliflower in salted boiling water. Drain and add pine nuts, currants, sunflower seeds and onions. Pour the dressing over the salad, tossing lightly to mix thoroughly. Chill for 1 -2 hours before serving. (I didn’t have time to chill it for that long when I made it and it was still great warm)

Plating
Mound the salad onto a plate in a compact pile and decorate with a few cilantro leaves