Roasted Carrots and Chickpeas With Herby Cashew Cream

January 5, 2022 Belinda

Recipe by Hetty McKinnon for Bon Appetite

Carrots are often relegated to supporting roles in soups, braises, and stews that take advantage of their sweetness but hardly make them the star. This salad lets them shine, roasted alongside chickpeas and taken to the next level by an herbaceous cashew cream.
Blitzing the base cashew cream recipe with dill, parsley, and scallions brings fresh balance to the carrots.
Serve extra sauce as a dip with crudités or grilled bread. —Hetty McKinnon

Serves 4

1 cup raw cashews
1 garlic clove, coarsely chopped
1 Tbsp. extra-virgin olive oil
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

CARROTS AND ASSEMBLY
¼ cup almonds
2 scallions, coarsely chopped
¼ cup tender dill sprigs
¼ cup tender parsley sprigs
3 Tbsp. fresh lemon juice, divided
¼ tsp. freshly ground black pepper, divided
1 lb. carrots, peeled, cut into 3″ pieces
2 14-oz. cans chickpeas, rinsed, patted dry
5 Tbsp. extra-virgin olive oil, divided
1 tsp. ground cumin
1 tsp. paprika
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
3 cups greens (such as arugula, spinach, and/or mesclun)

Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.

CARROTS AND ASSEMBLY
Preheat oven to 350°.
Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; finely chop. Reserve baking sheet.

Increase oven temperature to 425°.
Purée cashew cream, scallions, dill, parsley, 2 Tbsp. lemon juice, ⅛ tsp. pepper, and ¼ cup water in a blender until smooth. Set herby cashew cream aside.

Place carrots and chickpeas on reserved baking sheet. Drizzle 4 Tbsp. oil over and sprinkle cumin, paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ⅛ tsp. pepper on top; toss to coat. Arrange in an even layer and roast 10 minutes. Remove carrots and chickpeas from oven and toss. Return to oven and roast until carrots are tender and mostly golden and chickpeas are crisp, 10–15 minutes.

Place salad greens in a large bowl; drizzle in remaining 1 Tbsp. lemon juice and 1 Tbsp. oil and season with remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat.

Arrange greens on a platter, then spoon carrots and chickpeas on top. Drizzle with reserved herby cashew cream and top with the toasted almonds.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Cauliflower Steaks and Purée with Walnut-Caper Salsa

January 3, 2022January 3, 2022 Belinda

Fabulous recipe by Yotam Ottolenghi

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

Serves 2

SALSA
⅓ cup walnuts
¼ cup olive oil
2 tbsp drained capers, patted dry
1 Fresno chili, seeds removed, finely chopped
3 tbsp coarsely chopped parsley
1 tbsp dried currants
1 tbsp sherry vinegar or red wine vinegar
1 tsp finely grated lemon zest
Kosher salt
CAULIFLOWER AND ASSEMBLY
1 small head of cauliflower
Kosher salt
1 garlic clove, finely grated
2 tbsp fresh lemon juice
2 tbsp tahini
2 tbsp olive oil
1 tbsp unsalted butter
2 sprigs oregano
2 3-inch strips lemon zest
Lemon wedges (for serving)

SALSA
Step 1
Preheat oven to 350°.
Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then coarsely chop. Set aside. Increase oven temperature to 425° for roasting cauliflower.

Step 2
Heat oil and capers in a small saucepan over medium, swirling often, until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour oil and capers into a small heatproof bowl; let cool.

Step 3
Mix in walnuts, chile, parsley, currants, vinegar, and lemon zest; season with salt.

Step 4
Do Ahead: Salsa can be made 1 day ahead. Cover with plastic, pressing directly onto surface and chill. Bring to room temperature before using.

CAULIFLOWER AND ASSEMBLY
Step 5
Remove only the toughest outer leaves from cauliflower (leave on any tender inner leaves). Trim stem to create a flat base. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim outer rounded edge of each piece to create two 1½”-thick “steaks” (the stem should hold the florets together); set steaks aside. Very coarsely chop remaining florets.

Step 6
Cook florets in a large saucepan of boiling salted water until very tender, 6–8 minutes. Drain well, then process in a food processor with garlic, lemon juice, tahini, and 1 Tbsp. water until smooth; season with salt. Set aside.

Step 7
Heat oil in a large skillet over medium-high. Add butter and swirl until melted, then add cauliflower steaks, oregano, and lemon zest. Cook, gently lifting up cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown (if oregano or lemon start to burn, place on top of steaks). Turn steaks and season with salt. Transfer skillet to oven and roast until cauliflower stems are fork-tender, 10–15 minutes.

Step 8
To serve, spoon about ⅓ cup cauliflower purée onto plates and place steaks on top. Spoon salsa over and sprinkle with salt. Serve with lemon wedges for squeezing over.

Step 9
Do Ahead: Purée can be made 3 days ahead. Cover with plastic, pressing directly onto surface, and chill. Bring to room temperature before using.

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

Celery root and tahini potato gratin

December 15, 2021 Belinda

Marcus Wareing’s delicious twist on dauphinois includes celery root and tahini. Serve the creamy gratin as a main with a crisp salad, or as a side dish to go with roast meat.

Butter to grease
800g floury potatoes, peeled
1 large celery root (about 700g), peeled
2 onions, thinly sliced
4 thyme sprigs, leaves picked, plus extra to garnish
200g tahini
600ml good-quality vegetable stock, warmed
½ tsp fine sea salt
½ tsp ground white pepper
1 tsp garlic powder
Handful grated mature cheddar to cover

Heat the oven to 325F/160°C fan/gas 4 and grease a large casserole (about 26cm) with butter.
Using a mandoline or food processor with a slicer function, thinly slice the potatoes and celery root 1-2mm thick (or slice carefully by hand with a knife). The celery root is tricky to handle due to its size and shape, so cut it into half or quarters first for easier slicing.

Arrange a layer of sliced celery root in the bottom of the greased baking dish and season with a little of the salt and pepper. Follow with a thin layer of sliced onion and thyme leaves, then a single layer of potatoes. Season again. Repeat the layering of vegetables and thyme until they’ve all been used, ensuring the final layer of potato is arranged neatly as this will be visible when you serve the dish.

Whisk the tahini and vegetable stock together in a jug until evenly combined, then mix in the remaining salt and pepper and the garlic powder. Pour the tahini mixture over the layered vegetables, allowing it to sink in between the layers, then cover with foil.

Bake the gratin in the oven for 1¼-1½ hours. To test if it’s cooked, push a small knife into the centre – the potato and celery root should be soft all the way through and the knife should meet no resistance. If necessary, cover with foil again and return to the oven for 15 minutes more until soft (before adding the cheese).
When the gratin is cooked, remove the foil, sprinkle with grated cheese and return to the oven for 15 minutes to brown. Sprinkle with extra thyme and wait a few minutes before serving – it will be very hot.

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

Leek and Mushroom Cottage Pie

November 27, 2021September 7, 2022 Belinda

Recipe by David Tanis

Traditionally, shepherd’s pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.

Serves 6-8

FOR THE FILLING:
2 tbsp unsalted butter
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
4 medium leeks, tender green and white parts, split lengthwise and cut in 1-inch pieces (about 4 cups)
2 tbsp olive oil
1 lb medium-brown or white mushrooms, quartered
½ lb shiitake mushrooms, caps only, sliced 1/4-inch thick
2 tsp chopped fresh thyme
2 small garlic cloves, minced
2 tbsp chopped parsley
2 tbsp white miso (optional)
2 cups whole milk
2 tbsp cornstarch, dissolved in 2 tablespoons cold water
FOR THE TOPPING:
3 lbs russet or yellow-fleshed potatoes, peeled and cut in 2-inch chunks
6 tbsp unsalted butter
½ cup heavy cream
Salt and pepper
1 cup homemade coarse dry bread crumbs

Heat oven to 350 F.
Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.

Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned.
(Alternatively, you can roast the mushrooms rather than fry them. Roasting mushrooms at a high heat makes them chewy and meaty-tasting, plus one can do them all at once, so it’s less work, and there are fewer pans taking up stove space.
Slice them, toss them in olive oil, salt and pepper and a pinch of sugar and roast at 500 for 20-25 minutes, turning once. While they are in the oven, you can get the rest done while the mushrooms are cooking.)
Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.

Add mushrooms to onion-leek mixture, and turn heat to medium-high.
Add miso and milk, and bring to a simmer.
Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.

Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
Spread mashed potatoes evenly over surface of vegetable mixture.
Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.

Do-ahead · Grains · Holiday Food · Nuts · Vegetable sides · Vegetable-related

Feta-stuffed cannellini bean nut roast

November 18, 2021September 7, 2022 Belinda

Revamp the nut roast with this Middle-Eastern inspired version. It’s packed with flavor and has an irresistible herby, cheesy filling. A great vegetarian alternative to turkey!

Recipe by Esther Clark

Serves 6

3 tbsp olive oil, plus extra for the tin and for drizzling
1 celery stick, finely chopped
2 leeks , halved and sliced
400g can cannellini beans, drained and rinsed
100g pistachios, finely chopped
50g sun-dried tomatoes in oil, drained and roughly chopped
80g parmesan, grated
100g cooked quinoa
3 tbsp za’atar
50g fresh breadcrumbs
2 large eggs, beaten
50g plain flour
½ small bunch of parsley , finely chopped
1 tbsp toasted mixed seeds
For the stuffing
100g feta, crumbled
2 tbsp mascarpone
1 tbsp finely chopped chives
1 tbsp finely chopped dill , plus a few fronds to serve
1 lemon, zested
For the broccoli
300g purple sprouting broccoli
½ tbsp coriander seeds , crushed
1 tbsp rose harissa

Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.

Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za’atar, breadcrumbs, eggs, flour and parsley. Season well.

For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.

Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.

Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.

Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.

Grains · Vegetable sides · Vegetable-related

Faro and Cauliflower Parmesan

October 31, 2021October 31, 2021 Belinda

This dish has all of the crispy-melty-tomatoey appeal of a chicken or eggplant Parmesan, but it uses only one pot. Olive oil provides richness, and broiling lends a cheesy crunch without the mess of breading and frying. The pizza-like flavors and mellow cauliflower make it a (potentially) kid-friendly meal. Feel free to omit the olives if that makes more sense for your family. In fact, this dish is highly customizable: Add more or less red-pepper flakes, throw in some capers or use broccoli rabe instead of cauliflower. Any salty, hard aged cheese will work in place of Parmesan, like asiago or pecorino. Leftovers are great crisped in the oven.
Recipe from the New York Times

Serves 8

FOR THE FARRO AND CAULIFLOWER:
1 ½ lbs cauliflower (about 1 small cauliflower head or 1/2 large cauliflower head), florets and tender stems cut into large bite-sized pieces
1 ¾ cups semi-pearled or pearled faro (about 12 ounces)
1 (32-oz) jar good-quality marinara sauce
¼ cup olive oil
½ cup pitted kalamata or black olives, roughly chopped (optional)
8 garlic cloves, smashed and chopped
3 oz grated Parmesan (about 3/4 cup finely grated)
1 ½ tsp granulated sugar
1 ½ tsp onion powder
1 ½ tsp dried oregano
1 tsp balsamic or sherry vinegar
½ tsp red-pepper flakes, or to taste (optional)
1 ½ tsp kosher salt
Black pepper

FOR THE TOPPING:
1 cup panko
2 oz grated Parmesan (about 1/2 cup finely grated)
1 tbsp olive oil
8 oz fresh mozzarella, sliced into rounds

Heat the oven to 425 F.
In a 9-by-13-inch pan, combine the cauliflower, faro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, onion powder, oregano, vinegar and red-pepper flakes.
Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water (or chicken broth for added flavor) and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.
Uncover the pan, stir, and continue baking uncovered until the faro is tender-chewy and the sauce is thick, about 15 minutes more. (If the faro has already soaked up all the sauce and the pan is looking dry, stir in 1/2 to 3/4 cup water/broth, just to make sure the faro has enough liquid to become tender and saucy.)

Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
Turn on the broiler. Evenly cover the top of the faro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.

Egg based · Holiday Food · Vegetable sides · Vegetable-related

Caramelized Onion and Butternut Squash Tart

October 25, 2021October 25, 2021 Belinda

This decadent tart is packed with caramelized onions, roasted butternut squash, Gruyère and crème fraîche. It makes an excellent vegetarian main or a rich, savory side. recipe by Vanessa Larson

1 recipe pastry dough (see below)
1 large butternut squash, peeled, seeded, and cubed
1 tbsp olive oil
2 large yellow onions, halved and sliced
3 tbsp unsalted butter
2 large eggs
8 oz crème fraîche
4 oz Gruyère, grated
2 oz Parmesan, grated
1 tsp sea salt
1 tsp freshly ground black pepper
4 sprigs thyme

Pastry Dough
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1 stick butter
4 tbsp ice water

Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.

Meanwhile, preheat oven to 450° F.
Toss butternut squash with olive oil and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.
Reduce oven heat to 350° F.
Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.
In a medium mixing bowl, combine eggs, crème fraîche, gruyère, Parmesan, and black pepper.
Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruyère mixture over the squash, making sure to spread it evenly throughout the tart.
Bake until golden brown and cooked through, about 30 to 40 minutes.

Pastry Dough

Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
Mix flour and salt in food processor or large bowl.
If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.
Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable sides
Asian roasted carrots and broccoli

October 9, 2021October 9, 2021 Belinda

Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!

Recipe from food blog “Damned Delicious”

Serves 4

3 tbsp reduced sodium soy sauce
1 tbsp brown sugar, packed
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp Sriracha, or more, to taste
16 oz baby peeled carrots
1 tbsp olive oil
3 cloves garlic, minced
16 oz broccoli florets (about 3 cups)
2 tsp sesame seeds, lightly toasted in a frying pan

Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
Place the carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
Place into the oven and bake for 20-25 minutes, or until tender. Stir in the broccoli during the last 7-10 minutes of cooking time.
Stir in the soy sauce mixture and gently toss to combine.
Serve immediately, garnished with sesame seeds, if desired.

Grains · Holiday Food · Vegetable sides · Vegetable-related
Farro With Mushrooms

October 7, 2021October 7, 2021 Belinda

Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
Recipe by Martha Rose Shulman for the New York Times

Serves 6

½ oz (1/2 cup, approximately) dried porcini mushrooms
1 quart chicken stock or vegetable stock
1 ½ cups farro
2 tbsp extra virgin olive oil
½ cup finely chopped onion
1 lb cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 tsp chopped fresh rosemary
½ cup dry white wine
Freshly ground pepper to taste
2 oz Parmesan cheese, grated (1/2 cup)
¼ cup chopped fresh parsley

Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary.
Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer.

Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock.
If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

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