Asian flavors · Dairy-free · Gluten Free · Vegan

Asian Sesame Zucchini Noodles

Belinda

This stir-fry uses zucchini noodles, which are way lower in cals and carbs than grain-based pasta.
Recipe from “Good Housekeeping”

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4 servings

1/4 cup packed fresh cilantro, finely chopped
3 tbsp. seasoned rice vinegar
1 tbsp. toasted sesame oil
2 cloves garlic, crushed with press
2 tsp crushed red pepper
2 tsp sugar
3 medium zucchini, spiralized

In a large bowl, whisk the cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
Add the zucchini; toss until well-combined.
Serve immediately.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

“Zucchanoush”

Belinda

For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
Recipe from “Good Housekeeping”

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1 lb. small zucchini (about 3), quartered lengthwise
3 tbsp. olive oil, divided
Kosher salt and pepper
1 clove garlic
1/4 cup tahini
2 tbsp fresh lemon juice
3 tbsp mint leaves, divided
1 tbsp pine nuts, toasted

Heat the grill to medium. Toss the zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.

Transfer the zucchini to a blender along with the garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine.
With the motor running on low speed, drizzle in the remaining 2 tablespoons olive oil and puree until mostly smooth, increasing the blender speed if necessary.

Chop the remaining mint.
Serve the zucchini mixture topped with mint and pine nuts.

Chocolate · Dairy-free · Do-ahead · Gluten Free · Icecream

Dreamy vegan coconut, chocolate chip ice-cream

Belinda

You only need 5 ingredients to make this creamy and dreamy ice cream!
From food blog “Two peas and their pod”

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2 13.66 oz cans chilled full fat Thai coconut milk
1/2 cup granulated sugar
1 teaspoon real vanilla extract
1/2 cup chopped chocolate or chocolate chips
1/2 cup shredded coconut

Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.

Freeze using an ice cream maker, according to manufacture’s instructions.
During the last few minutes of churning, add in the chopped chocolate and coconut.
You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.

Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don’t have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. The mixture needs to be cold before churning.
I like Thai coconut milk brand, you can find it in the Asian aisle at most grocery stores.
Make sure you use vegan chocolate if you need the ice cream to be vegan.

Dairy-free · Pasta · Vegan

Super green hummus pasta

Belinda

Who knew that a pot of hummus could make such a fabulous, quick and creamy pasta sauce?
Whizz all the ingredients together until silky smooth, then stir through penne pasta for an easy midweek meal.
Recipe from Delicious Magazine

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1lb (500g) penne pasta
7oz (200g) pot of hummus
1 avocado, roughly chopped
1 zucchini, roughly chopped
7 fl oz (200ml) light coconut milk
40z(100g) defrosted frozen peas
Finely grated zest and juice of ½ lemon
The leaves of 5-6 fresh mint sprigs
Extra squeeze of lemon, lemon zest, black pepper, a few torn mint leaves and sea salt flakes, to serve

Cook the pasta according to the pack instructions.
Put the hummus, avocado, zucchini, coconut milk, peas, the finely grated zest and juice of ½ lemon, the leaves of 5-6 fresh mint sprigs and plenty of salt and pepper in a blender.
Whizz until completely smooth and bright green.
Once cooked, drain the pasta, return to the pan and toss with the avocado sauce over a medium heat until well coated (but don’t heat too much – think of it as a saucy pesto).
Taste, then add an extra squeeze of lemon, if needed.
Sprinkle over a little lemon zest, some black pepper, a few torn mint leaves and some sea salt flakes to serve.

Do-ahead · Grains · Salad

Farro salad with winter fruit, pistachios, raisins and ginger

Belinda

Serves 6 – 8

2 cups farro
½ tsp kosher salt, plus more
½ cup pistachios
1 tbsp finely grated ginger
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
3 tablespoons fresh lemon juice
1 tbsp fresh orange juice
1 tsp finely grated peeled ginger
½ teaspoon sugar
⅓ cup olive oil
Freshly ground black pepper
1 serrano chili, sliced into rings
4 scallions, thinly sliced
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
1/4 cup dried sour cherries
⅓ cup golden raisins

Preheat oven to 350°.

Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.

Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Whisk lemon/orange zest, lemon/orange juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.

Drain farro and rinse under cold water. Transfer to a large bowl and add chili, herbs, raisins, cherries and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.

Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.

Make Ahead
The salad can be kept at room temperature for up to 4 hours.

Do-ahead · Vegetable sides · Vegetable-related

Cheesy Cabbage Gratin

Belinda

Cabbage is the new hot vegetable for 2020!
Everyone who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. I think you’ll do the same.

Recipe c/o Bon Appetite magazine

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1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
3 oz. Gruyère, grated (about 1½ cups)
½ oz. Parmesan, finely grated (about ½ cup

Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.

Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.

Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

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

Butternut squash, mustard and Gruyere gratin

Belinda

I love anything that has cream, cheese and vegetables in it and you might want to think about changing up your Christmas/Thanksgiving meal by adding this to the repertoire.I highly recommend it.

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A small knob of butter (1 tbsp)
1 tbsp olive oil
2 onions, halved and thinly sliced
2 or 3 garlic cloves, peeled and squashed
10 decent sized-sage leaves
10 fl oz pot double cream
6 fl oz whole milk (or use cream instead for an extra luxurious dish)
2 tbsp wholegrain mustard
1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 2lb 2oz prepared weight)
1/4 tsp hand grated nutmeg
8 oz Gruyère, grated

Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.

Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.

If cooking straight away, heat oven to 350 F.
Layer the squash slices, (sprinkling a little grated nutmeg on each layer)the onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you’ve used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.

Uncover the dish and increase the heat to 400 F. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

Appetizer Vegetarian · Appetizers · Vegetable-related

Roast pumpkin with cream, thyme and parmesan

Belinda

It doesn’t come much better than this! Make sure you serve this as an appetizer with lots of fresh crusty bread for dipping into that incredible sauce .

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3 1/2 lb pumpkin,like a Hubbard
11 fl oz heavy double cream
5 fl oz whole milk
3 garlic cloves, crushed
2 tsp thyme leaves
2/3 cup grated parmesan

Heat the oven to 300F.

Cut the lid off the pumpkin and scoop out the seeds and strands. Put the pumpkin on a baking tray.
Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 2oz of the Parmesan. Put on the lid.

Bake for 1½ hrs, take from the oven, then turn up the heat to 400F.
Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden.

Scatter over the remaining thyme leaves. Scoop the tender pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.

Chocolate · Dessert · Do-ahead · Holiday Food

Italian Christmas Pudding Cake

Belinda

The best of all the Italian desserts rolled into a gorgeous, moist and boozy cake.
This recipe is Nigella Lawson’s own but at the same time a conflation of a couple of Italian Christmas must-haves: the glorious, fruit-studded panettone and crema di mascarpone, which is best described as tiramisu without the Savoiardi biscuit layer, and sometimes with pieces of chocolate stirred through the mascarpone mixture.
She has brought in a cassata element, which means she adds, along with the chocolate, some crumbled marrons glaces (though any candied or dried fruits could do) and chopped pistachios.
The pomegranate seeds she tumbles over the top at the end are there for their beauty as well as to add a further seasonal touch.

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Makes: 12-14 slices

1½ pounds Panettone (or pandoro)
⅓ cup tuaca liqueur (or a liqueur of your choice)
2 large eggs (at room temperature)
⅓ cup superfine sugar
2 cups mascarpone cheese (at room temperature)
1 cup heavy cream (at room temperature)
½ cup Marsala
⅓ cup marrons glacés (pieces)
⅔ cup mini chocolate chips (or regular chocolate chips or finely chopped chocolate)
⅔ cup shelled pistachios (chopped)
2 tablespoons pomegranate seeds

Using a serrated knife, cut the panettone roughly into ½ inch slices, then use about a third of these to line the bottom of a 9 inch springform cake tin.
Tear off pieces to fit so that there are no gaps; panettone is fabulously soft and moldable, so this isn’t a hard job.
Drizzle 2 tablespoons of the Tuaca (or other liqueur of choice) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.

Now get on with the luscious filling.
Whisk – using a freestanding electric mixer for ease – the eggs and sugar until very frothy and increased in volume and lightness.
More slowly, whisk in the mascarpone and heavy cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove a good cupful to a bowl or other container, cover and put in the fridge; this is for the top layer, which is not added until you serve the cake.

Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by ¾ of the chocolate chips and ¾ of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.

Use another third (approx.) of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another 2 tablespoons of liqueur.
Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liqueur.

Cover tightly with clingfilm, pressing down on the top a little, and put in the fridge overnight or for up to 2 days.

When you are ready to serve, take the cake out of the fridge, unmold and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base, as the panettone slices at the bottom are too delectably damp.

Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate “jewels”.
These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible.

Appetizer Vegetarian · Appetizers · Holiday Food

Easy warm beet and goat cheese cups

Belinda

These great-tasting, no-cook canapés are quick to assemble at the last minute, suitable for veggies and they look gorgeous.
The perfect party food from Delicious Magazine

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Makes 24

4 cooked beets
1 garlic clove
2oz (50g) Greek yogurt
2 tbsp pomegranate molasses
1.5oz (40g) fresh breadcrumbs
1.5oz (40g) chopped toasted hazelnuts
5.5oz (150g) very soft, fresh rindless goat’s cheese
24 mini croustade cups
Fresh cilantro leaves, to garnish

In a food processor, whizz the beets with the garlic clove, Greek yogurt, pomegranate molasses, fresh breadcrumbs, hazelnuts and seasoning to form a coarse paste.
Put the goat’s cheese in a piping bag, then half-fill the croustade cups.
Top with spoonfuls of the beetroot paste, then garnish each with a fresh cilantro leaf.
Serve straightaway, or keep the beetroot paste in the fridge, covered, for up to 2 days, then assemble at the last minute.