Category: Vegetable-related

Gluten Free · Vegetable sides · Vegetable-related

Whole roasted cauliflower with spicy yoghurt

Belinda

This whole roasted cauliflower makes a stunning centerpiece on your dining table and besides the fab spices, becomes gorgeously soft in the middle. I can’t seem to get enough cauliflower recipes, it such an underrated vegetable.

Screen Shot 2018-04-01 at 9.15.15 AM

Serves 6

1 good-sized head cauliflower
1½ cups plain Greek yoghurt
1 lemon, zested and juiced
2 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tsp curry powder
2 tsp sea salt
1 tsp black pepper

For serving:
1 red chili, finely chopped
Handful of parsley, roughly chopped
½ lemon, zested

Preheat the oven to 400F and line a small baking sheet with baking parchment
Trim the base of the cauliflower to remove any green leaves and the woody stem
In a bowl, combine the yogurt with the lemon zest and juice, chili powder, cumin, garlic powder, curry powder, salt and pepper.

Spread the marinade all over the cauliflower so that it is completely covered
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 40-50 minutes, depending on the size.

Let the cauliflower cool for 10 minutes, drizzle with some yogurt, a few slices of chilli, and a sprinkling of chopped parsley

Scatter over the zest of one lemon and voilà

Do-ahead · Vegetable sides · Vegetable-related

Sweet potato and peanut gratin

Belinda

Nothing like a creamy and comforting gratin, and this one is really super as it contains grated lime zest and red chili.
This recipe comes from Hugh Fearnley-Whittingstall’s wonderful and adventurous recipe book, “Veg Everyday”

Screen Shot 2018-03-31 at 1.53.31 PM

Serves 4

2 lb. sweet potatoes
2 tbsp olive oil
1 fresh red chile, seeded and finely chopped
3 garlic cloves, finely chopped
1 cup heavy cream
sea salt and freshly ground black pepper
1/2 cup crunchy peanut butter (or you can used raw, unsalted, crunchy almond butter)
finely grated zest of 1 lime, plus about 2 tsp. juice

Preheat the oven to 375F and lightly oil a large gratin dish.
Peel the sweet potatoes and cut them into slices a bit thinner than 1/8 inch. In a large bowl, toss the potato slices with 1 tablespoon of the oil, the chili, garlic, cream, and some salt & pepper.
Arrange half the sweet potato slices evenly in the gratin dish. You do not have to layer them piece by piece, but try to ensure that the slices are mostly lying flat.
Beat the peanut butter with the remaining 1 tablespoon of oil, the lime zest, and the lime juice.
Spread this mixture in dollops over the sweet potatoes in the dish. Cover evenly with the remaining sweet potato slices. Pour over any cream remaining in the bowl.
Cover the dish with foil and bake for about 20 minutes, then remove the foil. Bake for a further 30 minutes or so, until the sweet potatoes are completely tender and the top is browned and crisp.
For extra crispness, you can finish under the broiler for a couple of minutes, but watch carefully.
Serve hot, with a crisp, leafy salad to balance the sweet richness of the gratin.

Breakfast · Dairy-free · Egg based · Gluten Free · Vegetable-related · Whole30 compliant

Shakshuka with tahini and olives

Belinda

This is the most wonderful brunch or lunch, oozing with flavor and goodness.

Screen Shot 2017-10-11 at 10.56.36 AM

Serves 2 – 4 (but can easily be augmented)

3 tbsp extra virgin olive oil
4 large organic, pasture-raised eggs
3 medium tomatoes – roughly chopped
1/2 medium onion-diced
5 cloves garlic-roughly chopped
2 tsp smoked Spanish paprika
1&1/4 tsp harissa
1 handful green olives – pitted and roughly chopped for garnish
salt and pepper to taste

For the tahini mixture;
2 tbsp tahini
1 clove garlic-finely grated
2 tbsp lemon juice
Approx 1/4 cup water
pinch of sea salt

In a bowl, whisk together the tahini, garlic and lemon juice. The mixture will be clumpy. Keep whisking and slowly add 1 tbsp water at a time until the tahini loosens and can loosely coat the back of a spoon. Season with a pinch of salt- set aside

Heat a heavy bottomed pan over medium heat. Add the oil, onions and garlic. Season with a pinch of salt and sauté for 10 to 15 minutes until soft.
Season the onion mixture with the smoked paprika and sauté for 60 seconds- stir constantly to prevent burning.

Add the tomatoes and season with a pinch of salt and pepper. Stir, lower the heat to medium low and cover with a lid. Cook for 10 to 15 minutes. Stir in the Harissa.
NOTE- If the tomato mixture dries out during the cooking, add 1-2 tbsp water.

Remove the lid and crack the eggs into the sauce one at a time.
TIP- Use a spatula to create a small “well” in the sauce and add the egg into the well so that the eggs cook in the sauce rather than over the top of it.

Cover with a lid and cook until the whites have hardened but the yolks are runny; approx 6 to 8 minutes.
For firmer yolks, cook for a bit longer.
Remove from the heat, drizzle with the tahini and garnish with the olives

 

Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Baked porcini mushrooms and potatoes

Belinda

Rich, earthy, woody and fabulous to have with roasted or grilled meats and a salad. This recipe is from the River Cafe in London.

Serves 6

5oz dried porcini mushrooms. (See below for soaking instructions)
3lbs medium Yukon Gold potatoes, peeled
1 tbsp olive oil
5 oz Ghee, clarified butter or butter
6 large cloves garlic, peeled and sliced
Sea salt and freshly ground black pepper
1 bunch fresh thyme, leaves picked from the stalks and washed

Preheat the oven to 400F

Cut the potatoes in half lengthways and into quarters lengthways if they are too big. Wash and pat dry.
Soak the porcini mushrooms in 2 pints (1 liter) boiled water for 20 minutes, then strain, retaining the liquid.
Strain the liquid through a fine sieve. Rinse the porcini mushrooms under running cold water to get rid of any remaining grit. Dry well on paper towels.

In a thick-bottomed saucepan, heat the olive oil and butter/ghee over medium/low. When the butter starts to foam, add the garlic and soften for a minute of two before adding the porcini.
Cook, stirring to prevent sticking, for a few minutes before adding the strained porcini liquid.
There will be a lot of liquid, which needs to reduce and thicken for about 7-8 mins.

Now add the potatoes. Coat them in the juices the gently stir and cook for around 15 to 20 minutes.
The potatoes should begin to take on the color of the porcini juices.

Remove the pan and tip everything into roasting trays.
Season with salt, pepper and the fresh thyme, stir gently and bake for another 30 mins.

Test the potatoes with a skewer to make sure they are tender.

Asian flavors · Vegan · Vegetable sides · Vegetable-related

Oven-roasted eggplant with caramelized miso

Belinda

I often choose versions of this dish in Japanese restaurants and have wanted to make this for a long time. This recipe comes from the food blog “I’m a flood blog” and is delicious.

Screen Shot 2016-08-31 at 3.18.11 PM

serves 2-4
1 tbsp mirin
1 tbsp sake
2 tbsp shiro miso (white miso)
2 tbsp sugar
2 Japanese eggplants, cut in half lengthwise
1/2 tsp sesame oil (preferably toasted)
toasted sesame seeds
sliced green onions

Preheat the oven to 425°F.
Place the mirin and sake in a small saucepan and bring to a simmer over medium heat for 2 minutes. Add the miso and stir until smooth. Stir in the sugar, and reduce to low. Continue to cook, stirring occasionally, while you broil the eggplants.
Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place in the oven and roast for 15-20 minutes, depending on eggplant size, until they just start to shrivel. The flesh should be fork tender. Remove from the oven and turn them over.
Top the eggplants with all of the miso sauce and put them under the broiler until the sauce bubbles up and starts to caramelize, 1-2 minutes. Remove from heat, rest for 5 minutes and enjoy with sesame seeds and green onions!

Do-ahead · Vegetable-related

Beet and feta burgers

Belinda

You can double the ingredients easily to make 8 burgers or freeze 4 of them for another time, wrapping them in cling film and foil. Cook from frozen in the oven at 350 F until piping hot.

These are very tasty burgers and well worth trying for a change.

Screen Shot 2016-08-27 at 3.44.33 PM

1lb raw beets, peeled and coarsely grated
A small bunch (about 6 to 8) green onions, finely chopped
2 garlic cloves, crushed
A small bunch fresh mint, chopped
Finely grated zest and juice of 1 lemon
3 tbsp plain flour
1 large egg
7 oz Greek feta cheese, crumbled
5 tbsp olive oil
8 oz mixed salad leaves
4 burger buns

Working over the sink, wrap the beets in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, mix the beets, green onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg along with a good pinch of salt and pepper.
When well combined, stir in the feta cheese.
Form the mixture into 4 burger-shaped patties and coat with the remaining flour.
Heat a large frying pan over medium heat with 3 tbsp olive oil and fry the patties for 4 – 5 minutes on each side until crisp on the outside and cooked through.
Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves.
Serve the burgers in buns with the salad.

Gluten Free · Grains · Vegetable-related

Spinach, mushroom and lemon pilaf

Belinda

We love this, it’s easy, tasty, interesting and light and complements any meal

Screen Shot 2016-03-29 at 2.37.47 PM

Serves 4 to 6

8 oz fresh spinach, washed and roughly chopped
1 lemon,zested and juiced. (You may not need to use all the lemon juice, so try a little less)
2 garlic cloves, crushed
3 oz butter
8 oz Basmati rice
6 oz chestnut mushrooms, sliced I have made this recipe without the mushrooms, and it’s just as good.)
2 onions, finely sliced
2 cups vegetable or chicken broth
1 cinnamon stick
4 whole cloves
4 bruised green cardamon pods

Cook the mushrooms in 2oz of the butter until they soften start to brown. Remove them from the pan and set aside, add a little more butter to the pan and add the onion and garlic and saute until soft and golden. Add back the mushrooms in the last 2 minutes and stir well.
Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and broth.
Cover and cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
Stir through the spinach and about 3/4 of the lemon juice, cover for 2 minutes until the spinach is wilted. Taste for seasoning and if you think it can take more lemon juice, add the rest.

Gluten Free · Salad · Uncategorized · Vegetable-related

Broccoli-Quinoa salad with buttermilk dressing

Belinda

This is a lovely recipe from Bon Appetite magazine with a clean, refreshing buttermilk dressing poured over the broccoli, herbs and quinoa.

Screen Shot 2016-03-27 at 12.31.41 PM

Serves 4

Buttermilk Dressing
¾ cup buttermilk
2 tbsp olive oil
2 tbsp vegetable oil
1 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tsp unseasoned rice vinegar
Pinch of freshly ground black pepper
1 tsp (or more) fine sea salt

Salad
1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
Kosher salt
1 cup white, red, or black quinoa
½ cup coarsely chopped parsley
¼ cup coarsely chopped tarragon
¼ cup coarsely chopped pistachios

Whisk the buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.
Do Ahead: The dressing can be made 5 days ahead. Cover and chill.

The final salad

Stir together the shallot and 2 Tbsp of the buttermilk dressing in a small bowl and set aside.
Cook the broccoli in a large pot of boiling salted water until crisp-tender, or about 1 minute. Using a slotted spoon, transfer the broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel–lined baking sheet.
Meanwhile, return the water in the pot to a boil and cook the quinoa until slightly al dente, about 12 minutes, and drain. Toss the quinoa and 2 Tbsp the buttermilk dressing in a large bowl to coat; season with salt. Let cool.
Add the dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to the quinoa and toss to combine. Season with more salt if needed.

Breakfast · Do-ahead · Egg based · Vegetable-related

Easy vegetable and bacon slice

Belinda

I love these savory throw-together brunch recipes that are wonderful served hot or at room temperature. They’re great to take on a picnic too.

Screen Shot 2016-02-17 at 4.53.14 PM

6 large eggs
2 zucchini, grated
2 carrots grated
1 onion finely diced
1 cup grated mature cheddar cheese
10 oz thinly sliced bacon
Pinch of freshly grated nutmeg and baking powder
Salt and pepper to taste

Preheat the oven to 350 F

Beat the eggs in a large bowl then add the freshly grated nutmeg, salt, pepper and baking powder. Softly stir all ingredients together.
Place in lined or well greased baking tin, sprinkle some extra cheese over the top. Bake for 25mins or until the top is lightly browned and the eggs are set.

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

Onion and parmesan gratin

Belinda

This is a very economical dish high in flavor, which is a great accompaniment to strong flavored dishes. It goes really well with red or white wine and the cloves bring an unexpected wonderful flavor to the dish

 

Screen Shot 2016-03-01 at 3.16.09 PM

Serves 4 to 6

2 pounds yellow onions, peeled
4 tablespoons unsalted butter
¾ teaspoon freshly ground whole cloves
½ teaspoon fresh thyme leaves
Fine sea salt, to taste
2 large egg yolks
¼ cup heavy cream
½ cup freshly grated Parmesan cheese

Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.

Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.

Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.