Category: Vegetable-related

Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Roasted carrots with cilantro yogurt and peanuts

Belinda

A new and interesting recipe from Con Poulos for The New York Times.

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

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Serves 4 to 6

FOR THE CARROTS:
1 ½ lbs medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tbsp olive oil
Kosher salt and black pepper
1 tsp ground coriander

FOR THE YOGURT:
1 cup full-fat Greek yogurt
½ cup finely chopped cilantro
¼ tsp ground coriander
1 tbsp lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
¼ cup roughly chopped roasted, salted peanuts
3 tbsp scallions, thinly sliced, green parts only
Flaky salt, for serving

Heat oven to 400 F.
Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.

While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.

Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Appetizer Vegetarian · Appetizers · Vegetable-related

Hot, charred cherry tomatoes with cold yoghurt

Belinda

Chef and recipe book writer, Yotam Ottolenghi has recently brought out another gem of a recipe book called “Simple” (Do buy it, you won’t regret it)
This recipe was the first one to grab my attention and it certainly deserves the word “sublime” and is in my repertoire forever.

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350 g (12.5 oz) cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves peeled and finely sliced
3 sprigs thyme
3 sprigs fresh oregano
1 lemon – zest of one half shaved off in 3 wide strips, the other half grated
salt and black pepper
250 g (9 oz) fridge-cold extra-thick Greek yoghurt
1 tsp urfa chili flakes or ½ tsp regular chili flakes

Heat the oven to 400 F

Put the tomatoes in a rimmed baking dish that’s just large enough to accommodate them all snugly. Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, a pinch of salt and a good grind of pepper. Toss together with your hands.

Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then turn the oven to the grill setting and grill for 5 to 7 minutes, until the tomatoes start to blacken on top.

While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and 1/4 tsp salt, then return to the fridge.

Once the tomatoes are ready, spread out the cold yoghurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and chili. Serve at once with some flatbreads or sourdough.

Gluten Free · Vegetable sides · Vegetable-related

Roasted cauliflower with feta, almonds and olives

Belinda

From the New York Times.
Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren’t available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it’s equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.

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Serves 4

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tbsp olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
¼ cup roughly chopped almonds
⅓ heaping cup/about 3 oz crumbled Greek feta cheese
½ cup pitted and roughly chopped green olives
2 tbsp finely chopped Italian parsley
½ lemon, to taste
Flaky salt (optional)

Heat the oven to 425 F.
In a large bowl, toss the cauliflower with the olive oil.
Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Appetizer Vegetarian · Appetizers · Vegetable sides · Vegetable-related

Whole roast cauliflower with lemony yoghurt sauce

Belinda

This recipe comes from the food blog “Alexandra’s Kitchen”
I have roasted whole cauliflowers before, with spices rubbed in but this one is lovely as the lemony yoghurt sauce takes it to another level. (I personally love the charred top)

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Count on two people per head of cauliflower

1 (1 1/2- to 2-pound) head cauliflower with leaves
1/3 cup Kosher salt
1 to 2 tsp nice, flaky sea salt, such as Maldon
3 tbsp best-quality extra-virgin olive oil, divided

For the yoghurt sauce:
1 cup good Greek yoghurt like “Fage”
1 tbsp freshly squeezed lemon juice
1/4-1/2 tsp kosher salt or to taste
Extra-virgin olive oil, optional
Za’atar or fresh chopped thyme leaves are an option to mix into the yoghurt

Preheat oven to 550°F with oven rack in center of oven.
Trim the stem of cauliflower, keeping the leaves intact, so it will sit level on a rimmed baking sheet—I line mine with parchment paper. Bring a large pot of water to a boil in a stockpot over high heat. Stir in the 1/3 cup kosher salt until dissolved.
Add the cauliflower to the water; place a heatproof ceramic plate on top of the cauliflower to keep it submerged or use a lid and partially cover the pot. Boil until tender and a fork inserted in the cauliflower meets no resistance, 10 to 13 minutes.
Gently lift the cauliflower from the water, transfer to a colander and drain in the sink. Let stand until the cauliflower has cooled slightly and is dry to the touch, about 15 minutes. Place the cauliflower, stem side down, on a rimmed baking sheet.
Rub 1 tablespoon olive oil between hands, then rub over cauliflower to apply a thin, even layer OR: drizzle the cauliflower with some of the tablespoon of oil, then coat your hands with the remainder and rub the oil all over it.
Sprinkle 1 to 1 1/2 tsp sea salt over the cauliflower (salt might clump in some places). You may need to turn the cauliflower upside down and rub it in the salt that falls on the sheet pan.
Bake in preheated oven until dark brown, about 25 minutes—this may take longer depending on your oven. If you find it’s not getting as dark as you would like, you can run it under the broiler, watching closely the entire time.
Meanwhile, make the yoghurt sauce: stir together the yoghurt, lemon, and salt (and thyme leaves if using).
To serve, smear the yogurt onto a plate. Drizzle with olive oil. Sprinkle with za’atar.
Remove the cauliflower from the oven, and carefully rub with remaining 2 tablespoons olive oil.
Place on top of the yoghurt smear. Serve hot.

Gluten Free · Vegetable sides · Vegetable-related

Spaghetti squash with cheese, garlic and spinach

Belinda

This gorgeous recipe comes from a vegetarian blog called “Peas and Crayons”

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AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

YIELD 2-4 SERVINGS

1 medium spaghetti squash
2.5 tbsp minced garlic
1 tsp olive or avocado oil
5 oz fresh spinach, chopped
1/2 cup cream
1 tbsp cream cheese
1/2 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper, to taste
grated or sliced mozzarella for topping, to taste

Pre-heat oven to 400F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.

Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.

The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.

While the squash roasts, start on the sauce.

In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté the garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once the squash is done roasting, allow to cool until easily handled or pop on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese, if desired.

Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.

Do-ahead · Vegetable-related

Mexican layered bean casserole

Belinda

This is such an easy vegetarian meal to throw together and full of flavor. Fun for all ages to make, and you can become quite inventive.

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Serves 4

2 medium zucchini (about 8 ounces), thinly sliced on the diagonal
Kosher salt
One 15 oz can pinto beans, drained and rinsed
1 cup prepared pico de gallo or home-style fresh salsa
1 tbsp fresh whole oregano leaves
Six 6-inch corn tortillas, halved
1 cup shredded Monterey Jack or Chihuahua cheese
2 tbsp fresh cilantro leaves

Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.

Arrange the following in layers in a 9-inch deep-dish pie pan. 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.

Preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 20-25 minutes

Sprinkle with the cilantro, slice into 4 wedges and serve.

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.

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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”

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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.

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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.