vegan

June – Roasted Cauliflower with Peas and Mint-Pea Yogurt
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June – Roasted Cauliflower with Peas and Mint-Pea Yogurt

This is the other salad I served to my book club friends.

Roasted Cauliflower with Peas and Mint-Pea Yogurt

Roasted Cauliflower with Peas and Mint-Pea Yogurt

Full of herbs and edible flowers, this salad was beautiful. It is meant to be eaten the day it is made, as it didn’t keep well and wasn’t particularly good the following day. The recipe came from another book by Hetty McKinnon, Family. All her books are overflowing with wonderful vegetarian meals for sharing with friends and family. This dish is particularly beautiful with all the herbs and edible flowers used as a garnish. Her recipe was written using quinoa, I substituted brown rice. However, after making it this once, I think it would be even more flavorful with farro or freekeh. It would also give a nice textural element, toothiness (is that a word?) was missing. That’s how I intend to make it next time.

The pea yogurt sauce is a nice touch. Leave it out or use a nut yogurt instead if you are going dairy free or vegan.

The flowers, herbs, and peas came from my garden. The recipe calls for peas but I used a mixture of blanched and slivered snow and snap peas. They came from the garden in Fort Bragg. I supplemented them with some frozen petit pois. You could (as the recipe was written) use all frozen peas.

Short peas growing in a raised bed, these are a mix of snap and snow peas

Short peas growing in a raised bed, these are a mix of snap and snow peas

 

Roasted Cauliflower with Peas and Mint-Pea Yogurt

Roasted Cauliflower with Peas and Mint-Pea Yogurt

 

Roasted Cauliflower with Peas and Mint-Pea Yogurt (serves 4)

Ingredients: 

  • Salad –
    • 1 cauliflower head, cut into large florets
    • Extra-virgin olive oil
    • Juice of 1 lemon
    • 1 cup of quinoa or another grain, rinsed
    • 2 cups of vegetable stock or coconut water or water
    • 2 cups of peas
    • 1 cup of microgreens
    • 1/4 cup of mint leaves
    • Garnish of edible flowers
    • salt and pepper
  • Mint-Pea Yogurt
    • 1/2 cup frozen peas
    • 1/4 cup mint leaves, roughly chopped
    • 1 cup of Greek yogurt
    • 1 tablespoon of extra-virgin olive oil
    • 1 teaspoon of honey or maple syrup

Method:

  1. Preheat the oven to 400 degrees F (200 degrees C)
  2. Place the cauliflower florets on a parchment lined baking sheet and drizzle with olive oil. Roast for about 25-30 minutes until tender and turning golden. Remove from the oven and season with salt and pepper.
  3. Add your grain of choice to a saucepan with the vegetable stock, coconut water, or plain water. Bring it to a boil, cover, reduce the heat to low and cook until done. Remove from the heat and cool for 5-10 minutes before draining. Fluff with a fork and squeeze the lemon over, then drizzle with olive oil.
  4. Bring a small pot of salted water to a boil and blanch the peas (including the ones for the sauce) for 1 minute, drain and rinse under cool running water until cold. Set aside.
  5. For the mint-pea yogurt sauce – combine the mint, 1/2 cup of the blanched peas, and the yogurt in a blender or food processor and blend until smooth. Add the olive oil, syrup or honey, and season with salt and pepper. Blend again until combined. Pour into a jar and chill.
  6. When ready to assemble the salad combine the cauliflower, grain, and peas. Drizzle with some olive oil and season with salt and pepper. Garnish with the microgreens and edible flowers.
  7. Serve the yogurt sauce on the side.

 

Roasted Cauliflower with Peas and Mint-Pea Yogurt

Roasted Cauliflower with Peas and Mint-Pea Yogurt

 

May – Stir Fry with Forbidden Rice
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May – Stir Fry with Forbidden Rice

Are you familiar with black rice, also sometimes called forbidden rice? I have had a package in my pantry for some time. When perusing the cookbook Vegan, Vegetarian, Omnivore (Dinner for everyone at the table) by Anna Thomas I came upon a stir fry using it and was inspired. It’s a vegan recipe called Fried Black Rice with Peanuts.

Forbidden rice is also known as imperial rice, heaven rice and king’s rice. In ancient China, this exquisite ingredient was exclusive to the emperors, who ate it for longevity and good health. It was forbidden to all but the most wealthy and powerful people, thus its name

According to the registered dietitian Beth Czerwony, RD at the Cleveland Clinic

“We know forbidden rice is high in nutrients and antioxidants, which help protect our bodies against disease,” she continues. “It’s also low in sugar, fat and salt, which is important when we’re looking to improve our diets and maintain health.”

 It has more protein, fiber and iron than other types of rice and contains high levels of:

  • Amino acids.
  • Antioxidants.
  • Fatty acids.

For example, a one-cup serving (100 grams) of prepared black rice contains 2.4 milligrams of iron — more than 10 times the amount in unenriched white rice. It also contains 8.89 grams of protein vs. 6.94 grams in white rice.

What does it taste like? Nutty and it retains a bit more bite and is chewy.

We uncovered our grill for the first time this season and served the rice with grilled asparagus and salmon. It was a perfect Sunday supper.

Stir Fry with Forbidden Rice

Stir Fry with Forbidden Rice

Fried Black Rice with Peanuts

Ingredients:

  • 1 tablespoon peanut oil
  • 1 tablespoon dark roasted sesame oil
  • 1 3/4 cup sliced green onions, both white and green parts
  • 1/4 teaspoon sea salt plus more to taste, or 1/2 teaspoon of kosher salt
  • 4 1/2 cups of cooked black rice (I used the brown rice setting on my electric rice cooker)
  • 1 1/2 tablespoons of fresh lemon juice
  • 1 tablespoon of agave nectar
  • 1 teaspoon of grated orange zest
  • 1 cup of fresh cilantro, coarsely chopped
  • 2/3 cup of roasted peanuts, coarsely chopped (I used Trader Joe’s chili onion peanuts)

Method:

  1. Heat the two oils in a large nonstick pan, add the green onions and salt. Stir over medium high heat for about 4 minutes until they are softened and beginning to turn golden.
  2. Add the cooked rice and stir-fry for about another 3 to 4 minutes until the rice is heated through.
  3. Stir in the lemon juice, agave, orange zest and turn off the heat.
  4. Just before serving, stir in the cilantro and peanuts.
  5. Taste and add more salt if needed.
Stir Fry with Forbidden Rice

Stir Fry with Forbidden Rice

March – Cauliflower Coconut Curry with Cashews
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March – Cauliflower Coconut Curry with Cashews

This recipe came out of the New York Times, originally from Meera Sodha’s cookbook Made in India. It was adapted by Jennifer Steinhauer and further adapted by me. I always read the comments after the recipe is in the Times, they are entertaining and frequently very helpful. Many commenters wrote that the spices should be doubled (which I did). I will put the original measurement in parenthesis after the ingredient.

The original recipe also called for the addition of 1/2 cup of frozen peas, which would be beautiful. (If you decide to use peas, add them at the last 5 minutes.) I had a package of cubed butternut squash that needed cooking, and used it instead. I lightly coated the cubes with coconut oil and roasted them at 450 degrees F till brown and almost tender. I then added them for the last 5 minutes to reheat and soften, garnishing the finished dish with pea tendrils and cilantro.

Cauliflower Coconut and Cashew Curry

Cauliflower Coconut and Cashew Curry

Whenever my mother made curry, she laid out small dishes of ingredients we could add ourselves. Those would have included chutney, raisins, more toasted nuts, plain yogurt, some kind of pickle, chopped scallions and hot chilis. It made the meal seem like a celebration of sort and would be appropriate here as well.

Ingredients: (serves 4)

  • 1 (1 inch) piece of fresh ginger, peeled and chopped
  • 4 garlic cloves, chopped
  • 1 green chili (I used a serrano), roughly chopped (seeded for less heat)
  • Kosher salt
  • 3 tablespoons of neutral oil
  • 2 large onions, chopped
  • 1 tablespoon of tomato paste
  • 1 tablespoon of ground coriander (NYT 1 1/2 teaspoon)
  • 1 tablespoon of ground cumin (NYT 1 1/4 teaspoon)
  • 1 teaspoon of chile powder – I used ancho (NYT 1/2 teaspoon)
  • 1 large head cauliflower broken into bite sized pieces
  • 1 (14 ounce) can of unsweetened lite coconut milk (NYT full fat)
  • 4 ounces unsalted cashews, toasted
  • 2 cups of cubed butternut squash, roasted
  • 1 teaspoon garam masala (NYT 1/2 teaspoon)
  • 1 small bunch of cilantro, chopped
  • 1 cup of pea shoots
  • 1 lemon wedge
Cauliflower Coconut and Cashew Curry

Cauliflower Coconut and Cashew Curry

Method:

  1. Place the ginger, garlic and greet chili in a mini food processor with a pinch of salt. Chop finely until nearly a paste.
  2. In a large skillet with a lid, heat 3 tablespoons of oil on medium heat. Cook the onions until golden, about 10 minutes. Add the ginger, chili and garlic. Cook, stirring until fragrant (maybe 3-4 minutes) being careful to not burn the garlic.
  3. Stir in the tomato paste, coriander, cumin, chile powder and 1-1/4 teaspoons salt. Stir in the cauliflower and coconut milk. Bring to a simmer. Reduce the heat to low and cover. Cook the cauliflower until it is tender, about 10-12 minutes.
  4. Add the butternut squash, garam masala to the cauliflower mixture and cook, stirring for about 5 minutes. Taste and season with salt if needed.
  5. Top the curry with the cashews, cilantro and a squeeze of elmon before serving.
  6. Serve with steamed rice.
Cauliflower Coconut and Cashew Curry

Cauliflower Coconut and Cashew Curry

May – Carrot and Saffron Socca
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May – Carrot and Saffron Socca

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

What is socca? It’s a pancake made with chickpea flour. A more complete explanation comes from Google:

Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita.

Socca is gluten-free and dairy free. In this recipe crumbled feta is added to the salad, leave it out for a dairy-free and vegan meal.

The recipe comes from salad freak by Jess Damuck.

There are a couple of ways I will change this when I make it next time. Suggestion number one has to do with the batter. The socca batter is baked in a 12-inch cast-iron or round griddle pan. The pancake was quite thick and although it was crisp on the outside, it was more like a regular fluffy pancake in the middle. The salad makes enough for two pancakes. And there is enough batter to make two thinner pancakes, which would be crisper.

Suggestion number two is that I would dress the salad with a tablespoon of mild vinegar, two of olive oil, salt, and pepper. The pesto would be dolloped on top, each person could mix it in as desired. I felt it was lost as a dressing for the salad.

I plan to make this again very soon with the changes noted above. Meanwhile, I will post this as it was written in the book, let me know what you think.

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Ingredients:

  • 1 bunch of fresh carrots with their tops. Peel the carrots and reserve the tops
  • 2 lemons
  • 3 radishes
  • 3 scallions
  • Fresh chives with their flowers
  • 1/3 cup of feta cheese, crumbled
  • Big pinch of saffron
  • 1 cup of chickpea flour
  • 1 cup of lukewarm water
  • 1 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons of olive oil

For the pesto and salad:

  • 1/3 cup of olive oil
  • 1/4 teaspoon of ground cinnamon
  • 1/2 cup of sliced almonds, toasted
  • Crushed red pepper flakes

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

 

Method:

Preheat the oven to 450 degrees F, and place a 12-inch cast-iron skillet or round griddle inside

Prepare the socca batter –

  1. Add a big pinch of saffron to the 1 cup of lukewarm water, and let it seep for 10 minutes.
  2. In a medium bowl, whisk together 1 cup of chickpea flour and 1 teaspoon of salt (kosher), add the saffron water and 1/4 cup of olive oil. Whisk until smooth and set aside.

Prepare the pesto –

  1. Bring a medium pot of salted water to a boil.
  2. Put a bowl of water in the sink with some ice cubes, this will be your ice bath.
  3. Remove the tops for the carrots, discarding any tough stems or wilted leaves. Rinse the tops well until clean. Add them to the boiling water and cook for about 30 seconds, until bright green. Transfer the tops to the ice bath with a slotted spoon or spider. Once cool, remove the tops and squeeze out any excess moisture. Spread them on paper towels or a tea towel to dry completely.
  4. Once dry, finely chop them in a small bowl. Stir in 1/3 cup of olive oil, the zest and juice of 1 lemon, and 1/4 teaspoon of cinnamon. Taste and season with salt. (I used a mini food processor for this step.)

Prepare the salad –

  1. Using a Y-peeler or a mandoline, create thin ribbons from the carrots.
  2. Thinly slice the radishes.
  3. Add both vegetables to the ice bath used for the carrot tops. This will crisp them while you cook the socca.
  4. Slice the scallions and chives (if using)

Make the socca –

  1. Carefully remove the preheated pan from the oven and place it on top of the stove.
  2. Add 2 tablespoons of olive oil and the scallions and cook until softened.
  3. Carefully pour the batter into the pan and return it to the oven.
  4. Bake until golden brown and completely set – 10 to 12 minutes. For additional color, you can broil it for a couple of minutes.

Assemble –

  1. Drain the carrots and radishes, pat them dry, and add them to a bowl. Toss with a few spoonfuls of the pesto, 1/2 cup of toasted almonds, 1/3 cup of crumbled feta, and the chives.
  2. Scatter this mixture on top of the socca and serve with the pepper flakes on the side.
Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

 

Saffron Socca or chickpea pancake seasoned with saffron and topped with thinly sliced carrots and radishes, garnished with a carrot top pesto

Carrot and Saffron Socca

Everything could be made ahead, baked, and assembled at the last minute. Other recipes I have seen for socca call for letting the batter rest, in the fridge, for several hours. The salad would be more flavorful if it had a chance to soak up some of the dressing. Goat cheese would be a good stand in for the feta.

It’s a wonderful, light, flavorful meal. It could even be a starter, cut into small portions.

 

January – Brown Rice Risotto with Edamame Beans and Spinach
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January – Brown Rice Risotto with Edamame Beans and Spinach

Can you make a risotto with brown rice? It was a challenge I set out to investigate. There are several recipes for baked rice out there, even baked brown rice. Ina Garten has an easy baked Parmesan “risotto” method which only requires a few minutes of stirring at the end. Her recipe is similar to America’s Test Kitchen’s baked brown rice. The blog Cookie + Kate combined the two in her recipe for baked brown rice risotto with mushrooms. That sounded delicious and I wanted to go one step further (faster?) and cook it in the electric pressure cooker. Over Christmas, a friend’s daughter made a more traditional risotto with arborio rice in the Instant Pot, it was creamy and everything you want a risotto to be. So here goes…

My inspiration came from a recipe in Suzanne Goin’s book Sunday Suppers at Lucques for shell bean risotto. Fresh shell beans weren’t available but frozen edamame beans are in most grocery stores. Her recipe also has a healthy dose of greens with the addition of chopped spinach.

Because you don’t get any evaporation in a pressure cooker, the quantity of stock has to be reduced. For each 1/2 cup of brown rice, 1 cup of stock should be used. And the quality of the stock is crucial since it gets concentrated in the rice, unsalted homemade is best. When added, the wine should be cooked until it mostly evaporates, otherwise the flavor will be too strong. Trust your nose on this one.

It would be easy to convert this to vegan by using only olive oil and a good quality or homemade vegetable stock.

Ingredients:

6 small side dishes, 2-3 main

  • 2 tablespoons of olive oil
  • 2 tablespoons of unsalted butter (divided)
  • 1 large onion, finely chopped
  • 2 teaspoons of thyme leaves, fresh (if using dried 1/2 teaspoon)
  • 1 chile de Arbol, crumbled
  • 1/2 cup of dry white wine
  • 1- 1/2 cups of short-grain brown rice
  • 3 cups of broth – I used chicken stock but vegetable would make it vegetarian
  • 1 cup of cooked edamame beans
  • 2 ounces of baby spinach, roughly chopped
  • 2 tablespoons of flat-leaf parsley, chopped for garnish

Method:

  1. Using the saute setting, heat the olive oil and 1 tablespoon of butter.
  2. Add the onion, thyme, and chile de Arbol. Saute for 5-10 minutes until the onions are turning golden brown.
  3. Add the rice and stir to combine, toasting the rice for about 1 minute.
  4. Add the wine and stir constantly until is mostly evaporated.
  5. Hit cancel or stop to end the saute setting.
  6. Add the stock and stir well, scraping the bottom of the pot to ensure there are no bits stuck to the bottom.
  7. Put on the lid and lock it in place, make sure the vent is set to sealing. Set it to high pressure for 24 minutes.
  8. When the cooking cycle is complete, allow the pressure to release naturally for 15 min, then quickly release.
  9. Remove the lid, add the second tablespoon of butter and stir for 1 – 2 minutes to create a creamy texture.
  10. Stir in the beans, spinach, and parsley.

I served this with an oven-roasted boneless chicken thigh, a recipe to be posted. The risotto was supposed to serve 6 as a side dish. Don’t believe it, there were no seconds to be had. I would say 4 as a generous side dish, maybe 2 for a main dish with some leftovers. It all depends on the appetite and enthusiasm of your eaters.

Unfortunately, it was gobbled up before I had an opportunity to take any photos of the risotto itself.

It turned out creamy and delicious. Who could have guessed? The brown rice added a nutty fullness to the flavor. I think it would be even more delicious with mushrooms. A combination of dried (use the soaking liquid as part of the broth) and fresh (saute them and add them at the end) would be memorable. Stay tuned for next time.