Kale and Quinoa Salad With Tofu and Miso

July 18, 2021July 18, 2021 Belinda

Recipe by Corinne Trang for the New York Times

A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.

½ cup quinoa, rinsed and drained
2 tbsp unseasoned rice vinegar
1.5 tbsp white miso
1 tbsp mirin
2 tsp toasted sesame oil
6 tbsp grapeseed oil
½ teaspoon sriracha, plus more for drizzling
1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
1 (14-oz) package extra-firm tofu, drained and cut into 3/4-inch cubes
Honey or maple syrup, for serving

In a small saucepan, combine the quinoa with 3/4 cup water or stock. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

Asian flavors · Dairy-free · Grains · Vegan · Vegetable sides

Stir-fried vegetables on Asian-style coconut and pumpkin polenta

July 18, 2021July 18, 2021 Belinda

Recipe by Olivia Andrews

Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta.

Serves 4
14 fl oz (400ml) vegetable stock, plus 3-4 fl oz (100ml) extra
1lb (500g) pumpkin, peeled, chopped
14 fl oz (400ml) can coconut milk
5 oz (150g) instant polenta
2 tbsp vegetable oil
2 garlic clove, crushed
1.5 tsp finely chopped ginger
3.5 oz (100g) fresh wood ear mushrooms, sliced
3.5 oz (100g) canned baby corn, halved lengthways
3.5 oz (100g) gai lan (Chinese broccoli), cut into 1.5″ (4cm) pieces
1 long red chili, deseeded, finely chopped
Fresh cilantro and toasted cashews, to serve

Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm

Heat the oil in a wok over medium heat and cook the garlic and ginger for 30 seconds. Add the mushroom, corn, gai lan and chili and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until the vegetables are cooked.
Divide the polenta among 4 shallow bowls, top with vegetables and scatter with cilantro and cashews. Serve immediately.

Dairy-free · Grains · Nuts · Salad · Vegan · Vegetable sides

Green couscous with broad beans, dill and pistachios

July 17, 2021July 17, 2021 Belinda1 Comment

Middle Eastern cuisine hits all the right notes with this healthy, tasty side.
Recipe by Jill Dupleix

1 cup (200g) couscous
1/2 onion, thinly sliced
2 tsp ground ginger
8oz (200g) podded fresh or frozen broad beans
1 green bell pepper, thinly sliced
1/2 avocado, chopped
1/4 cup chopped fresh dill
2 tbsp thinly sliced scallions
2 tbsp lemon juice, plus wedges to serve
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachio kernels, roughly chopped
1/2 bunch watercress, leaves picked

Toss the couscous, onion and ginger in a heatproof bowl. Stir in 200ml (about 7 fl oz) boiling water. Cover and stand for 5 minutes.
Meanwhile, cook the beans in boiling salted water for 3 minutes. Drain, refresh under cold water, then discard tough outer skins.
Fluff the couscous with a fork, then add the beans, bell pepper, avocado, dill and scallions.
Whisk together the juice, oil and garlic, then toss with the couscous.
Scatter with the pistachios and serve with watercress and lemon wedges.

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Chili-Oil Noodles With Cilantro

July 17, 2021July 17, 2021 Belinda

Recipe by Judy Kim from the New YorkTimes food section

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute.
Substitutions are welcome: Swap in chili crisp in place of the chili oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chili oil brings a citrusy flavor that is hard to replicate, so don’t skip it.
It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle.
Fried shallots are here for texture, but omit them if you use chili crisp.

Serves 4

14 oz dried udon noodles
¼ cup chili oil with crunchy garlic
2 tbsp toasted sesame oil
2 tsp Sichuan chili oil, or to taste
2 tsp soy sauce
½ cup finely sliced garlic chives or scallions, plus more for garnish
2 tbsp store-bought fried shallots, crumbled by hand (optional)
½ cup finely chopped cilantro, plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.

Toss the cooled noodles into the chili oil mixture.
Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Asian flavors · Dairy-free · Dessert · Do-ahead · Fruit · Gluten Free · Vegan

Fruit salad with ginger-lemongrass syrup

May 27, 2021September 7, 2022 Belinda

This zesty syrup makes a great base for poached or fresh fruit

Serves 4-6

Ginger-lemongrass syrup
3/4 cup canned lychee juice or water
1 tsp minced fresh ginger
1 tbsp fresh lime juice
6 stalks lemongrass, cut into 1″ lengths and bruised with a large knife
1/4 cup (tightly packed) grated palm sugar or brown sugar

Fruit salad
1 20 oz (565g) can lychees
1 punnet (12 oz, or 1.5 cups) strawberries, hulled and halved, if large
4 just-ripe kiwifruit, peeled and sliced
Optional- 2 whole mango, cubed

Over medium heat, simmer the ingredients for “Ginger-lemongrass Syrup” in a covered pot for 10 minutes. Allow to come to room temperature and cool. Keep in the fridge.

Prior to serving, cut the fruit and pour the syrup over the fruit. Done!

Recipe Notes
The fruits you choose are up to you but the four in this recipe are my preferred.

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan

Rhubarb, cardamom and pistachio tart

February 22, 2021September 7, 2022 Belinda

This vegan recipe comes from the wonderful Meera Sodha who writes recipes for the Guardian.

“I don’t believe in rules when it comes to the pairing of ingredients, but I removed rhubarb from its lifelong partner in crime, custard, with caution.

Rhubarb by character is bright, fierce, acerbic and usually not for the faint-hearted unless tamed by something soothing. In custard’s place, I’ve used its more sophisticated cousin, frangipane, a sweet cream made using almonds, pistachios and oat milk flavored with zesty orange and cardamom. (Though, if this makes you feel uncomfortable, and because there are no rules, you could always serve this tart with custard instead.)”

Makes 1 x 9 inch (23cm) tart

For the pastry
8oz (250g) plain flour
7 tbsp (105ml) light olive oil
1.5oz (40g) caster sugar
1 pinch sea salt
3 tbsp cold water

For the filling
7 tbsp (105ml) light olive oil
4.5oz (125g) caster sugar, plus 1 tbsp extra to finish
2oz (50g) cornflour
7oz (200g) ground pistachios
1.5oz (40g) ground almonds
4 tbsp (60ml) oat milk
1½ tsp cardamom powder
Zest of 1 orange
8oz (250g) forced rhubarb or just the top tender parts

To make the pastry, put the flour, oil, sugar and salt in a bowl, and mix with a clean hand. Add the water, mix again, then knead for three minutes. Return to the bowl and refrigerate for 30 minutes.

Heat the oven to 350F/200C (180C fan)/gas 6.
After the pastry has rested, place it between two sheets of baking paper and flatten it gently. Roll to about 3mm thick and just larger than a loose-bottomed 9″ (23cm) tart tin.
Peel off the top sheet of baking paper, place a hand under the bottom sheet and flip the pastry on top of the tart tin – don’t worry if it cracks or breaks. Reserve the baking paper. Press the pastry into place, cut away the overhang and use the offcuts to fill any cracks.
Prick the base all over with a fork, crumple up one of the sheets of baking paper, unravel it and put it in the tart case. Fill with baking beans (or uncooked rice) and bake for about 25 minutes, until the pastry is crisp and lightly golden.
Remove, and leave to cool.

To make the filling, mix everything except the rhubarb in a bowl until well combined, then set aside.

When the tart case is cool, lift out the baking paper and beans, and scrape the frangipane mix into the tart shell. Even it out and smooth it down with the back of a spoon.
Now decorate as you wish: you could cut the rhubarb to size to lay stripes across the tart, or cut it into shorter lengths and tessellate. I like to do mine as in the photograph above by neatly arranging 1/4″ (6cm) pieces of rhubarb at the centre of the tart, then filling the gaps around it with smaller pieces, cut to size.

Sprinkle the extra tablespoon of sugar all over the top of the rhubarb, then bake for 40-45 minutes, until the filling is starting to bronze slightly and the rhubarb is tender. Leave to cool a little before cutting and serving.

Appetizer Vegetarian · Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasted butternut squash and red onion with tahini, pine nuts and za’atar

February 13, 2021February 13, 2021 Belinda

I made this recipe tonight, adapted from Yotam Ottolenghi’s recipe and it’s absolutely wonderful with such interesting flavors. Well worth trying!

Serves 4-6

1 large butternut squash (around 2lbs worth), cut into 1/2″ by 3″ wedges
2 red onions, cut into eighths or 1/2″ wedges
6 tbsp plus 1 tsp extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
3.5 tbsp tahini, or more as needed
3 tbsp water, or more as needed
1.5 tablespoon fresh lemon juice
1 large clove garlic, minced
2oz raw pine nuts
1 tbsp za’atar
3 tbsp coarsely chopped fresh flat-leaf parsley
Flaky sea salt, for sprinkling

Warm a serving platter.
Position a baking rack in the middle of the oven and preheat to 425 degrees.

In a large bowl, combine the squash and onion and 6 tablespoons of the olive oil, 1 tbsp Kosher salt, 6 good twists of the pepper grinder, and toss to combine.
Spread the vegetables out on a large, rimmed baking sheet and roast for about 35-40 minutes, or until the vegetables have taken on some color and are cooked through with a little char. (Keep an eye on the onion: If it starts to burn before the squash is cooked, you may need to remove it before the squash.

Remove from the oven.

While the vegetables are roasting, in a small bowl, whisk together the tahini, water, lemon juice, garlic and 1/4 teaspoon of the salt until the sauce is the consistency of honey. You might need to add more water or tahini, depending on the consistency.

In a small skillet over medium-low heat, heat the remaining 1 teaspoon of oil until shimmering. Add the pine nuts and the remaining 1/2 teaspoon of salt, and cook, stirring often until the nuts are golden brown, about 2 minutes. Remove from the heat and transfer to a small plate to cool. Keep the oil too

To serve, spread the vegetables out on the warmed serving platter and drizzle with the tahini sauce. Sprinkle the pine nuts and their oil on top, and garnish with the za’atar and parsley. Sprinkle with a little flaky sea salt and serve.

Asian flavors · Curry · Dairy-free · Gluten Free · Vegan

Curry cauliflower rice

December 4, 2020December 4, 2020 Belinda

A vegan gluten-free weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chili.

Recipe from Bon Appetite Magazine

Serves 4

1 medium head of cauliflower (about 2¼ lb.), broken into florets
2 Tbsp. extra-virgin olive oil
1 medium red bell pepper, finely chopped
1 shallot, finely chopped
2 garlic cloves, finely grated
1 Tbsp. curry powder
1 tsp. ground turmeric
½ tsp. ground coriander
¾ cup canned unsweetened coconut milk
1 tsp. finely grated lime zest
1 Tbsp. fresh lime juice
1 tsp. coconut sugar or granulated sugar
Kosher salt
¼ cup golden raisins
¼ cup coarsely chopped cilantro
¼ cup unsalted, roasted pumpkin seeds (pepitas)
¼ cup coarsely chopped fresh mint, plus torn leaves for serving
Plain whole-milk Greek yogurt and lime wedges (for serving; optional)

Working in 2 batches, pulse the cauliflower in a food processor until the pieces are about the size of rice (you don’t want to over-process; err on the large side). Transfer the cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.

Heat the oil in a large skillet over medium-high. Add the bell pepper, shallot, and garlic and cook, stirring occasionally, until the shallot and garlic are softened slightly, about 3 minutes. Sprinkle in the curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds.
Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt.
Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes.
Add the cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.

Add the cilantro, pumpkin seeds, and ¼ cup mint to cauliflower rice and toss to combine. Divide among bowls; top with a dollop of yogurt if using and torn mint.
Serve with lime wedges for squeezing over if desired.

Dairy-free · Gluten Free · Holiday Food · Salad · Vegan · Vegetable-related

Shaved carrots, charred dates and blood orange salad

September 8, 2020 Belinda

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

1½ lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges
¼ cup extra-virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)
Toasted pepitas or pistachios to scatter

Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.

Dressing: Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.

Pour half of dressing over the carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.

Heat a small skillet, preferably cast iron, over medium-high. Cook the dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with the reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon and toasted nuts if using.

Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.