April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

This whole meal vegetarian salad was perfect as part of a Moroccan inspired dinner party. The couscous in this salad soaks up the spicy, lemony dressing and marries it to the roasted vegetables and chickpeas. Serve the salad warm, at room temperature, or chilled.

Moroccan Salad

Moroccan Salad

The salad is vegan as well as vegetarian. I served it with sides of warm pita, sliced feta, more olives and an eggplant dip.

Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

Ingredients:

  • 1 medium head of cauliflower, trimmed to 1-inch florets
  • 1 small bunch of carrots, peeled and cut into 1/4 inch slices
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of whole-what couscous
  • 1 14.5 ounce can of chickpeas, drained and rinsed
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup of chopped pitted brine-cured green olives
  • 1/4 cup currents
  • 1/4 cup toasted sliced almonds
  • Additional Italian parsley sprigs as garnish
  • Lemon Slices for serving

Moroccan-Spiced Dressing:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt

Method for the dressing:

  • Toast the cumin and coriander seeds in a small heavy dry skillet until they are toasted and fragrant.
  • Remove the skillet from the heat and stir in the turmeric and cinnamon. Let them cool and grind in a mortar and pestle or spice grinder and coarsely grind.
  • In a small bowl or jar, combine the spices with the olive oil, lemon juice, garlic and salt. Whisk or shake to blend.

Method for the salad:

  1. Preheat the oven to 450 degrees F
  2. Brush a heavy large rimmed baking sheet with olive oil. In a medium bowl, toss the cauliflower and carrots with 3 tablespoons of olive oil. Spread the vegetables in a single layer on the baking sheet and sprinkle with 1/4 teaspoon salt.
  3. Roast the vegetables until browned in places and tender, stirring once. It will be about 15-25 minutes.
  4. Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a small saucepan. Remove from the heat and add the couscous, stirring. Cover and let sit for 5 minutes. Fluff with a fork.
  5. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives and currents.
  6. Add the dressing to the salad and mix. Season with salt and pepper.
  7. Garnish just before serving with the almonds and parsley sprigs.

The salad can be prepared one day ahead and refrigerated.

Moroccan Salad

Moroccan Salad

The recipe came for a cookbook written by Jeanne Kelley called ‘Salad for Dinner‘.

April – Cauliflower and Black Bean Tacos

April – Cauliflower and Black Bean Tacos

I am not a taco snob. What do I mean by that? If you or your family like those crisp shells from a box sold at the grocery store, I am not one to criticize. Go for it! That’s what some members of my family prefers. Now I wouldn’t order tacos that way in a restaurant. But at home, they are perfectly fine and save me a lot of trouble when I’m trying valiantly to get dinner on the table. I myself prefer a soft whole wheat or gluten free tortilla that I can roll into a big fat burrito; the bigger the better. I want to have to eat it with a knife and fork.

Tacos are great because you can put out the fixings on the counter and let everyone customize it to their own taste. That way of putting dinner on the table is also ideal if you have a mix of vegans, vegetarians, and meat lovers to feed. A taco bar is a lot of fun, you can let you imagination run wild (or not if it’s one of those days). All you need is a wrap of some kind, filling, salsa, cheese (vegan cheese  is not bad), and some sliced cabbage or lettuce. Anything else is icing on the taco so to speak. But do try the pickled onions, their sharpness is very welcome against the smooth and creamy black beans.

This version of a vegetarian filling came from the blog Smitten Kitchen.  I have increased the amount of seasonings, otherwise I followed the recipe fairly closely. It features one of my favorite vegetables, cauliflower. And it’s prepared in my favorite way, roasted until brown and charred in spots. It really is the most amazing vegetable and it’s good for you as well.

Roasted Cauliflower with Black Beans

Roasted Cauliflower with Black Beans

You add the drained black beans to the sheet pan when the cauliflower first comes from the oven, warming them and further flavoring the beans in the seasoning in the pan.

The pickled red onions are definitely addictive. I keep a jar of these in my fridge. They are wonderful on a grilled cheese sandwich (any kind of sandwich for that matter), quesadilla, salad or taco. You can pickle them for 30 minutes to several days, they get better and better.

Pickled red onion

Pickled red onion

Cauliflower and Black Bean Tacos

Pickled onions:

  • 2 tablespoons red wine vinegar (rice vinegar results in a milder pickle)
  • 1-1/2 tablespoons cold water
  • 1/4 teaspoon of granulated sugar
  • Pinch of kosher salt
  • 1/2 red onion, thinly sliced

Cauliflower and black beans:

  • 3 tablespoons of olive or other neutral oil
  • 1 large head of cauliflower, trimmed, broken and chopped small (they need to fit into the taco)
  • Red pepper flakes
  • 2 heaping teaspoons of ground cumin
  • Kosher salt
  • 1 lime, halved
  • 1 15-ox can of black beans, drained and rinsed
  • tortillas
  • 1/2 to 1 avocado, thinly sliced
  • crumbled or shredded cheese
  • optional – salsa, hot sauce, chopped cilantro, pickled jalapeños, sour cream, thinly sliced cabbage or lettuce, sliced radishes, etc.

Method:

  1. Make the pickled onions by combining the vinegar, water, sugar and 1/2 teaspoon kosher salt in a small bowl. Add the onion and toss to coat. Set aside or refrigerate until you are ready to eat.
  2. Preheat the oven to 450 degrees F.
  3. Line a sheet pan with baking or parchment paper.
  4. Put the cauliflower in a large bowl, toss to coat with the oil, cumin, salt, and red pepper to taste.
  5. Spread on the sheet pan and roast for a total of 25-30 minutes, turning them midway through.
  6. Remove from the oven and squeeze the juice of 1/2 a lime over the cauliflower. Add the black beans to the warm sheet pan. Taste and add more lime juice if you want.
  7. Heat whatever vehicle you want for eating, top with the cauliflower and beans, add avocado, pickles onions and whatever else your taste desires.
Roasted Cauliflower and Black Bean Tacos

Roasted Cauliflower and Black Bean Tacos

For us it was slim pickings that night, no avocado, no cabbage (I did have a lonely head of romaine), and no cheese. But the cauliflower and black bean filling was delicious and easy. We still counted this a wonderful dinner which was worth repeating.

And the leftover cauliflower and black beans were delicious tossed into a salad the next night, this time with crumbled tortilla chips, shredded cheese, avocado, pickled onions and cherry tomatoes. I would consider making a batch just for the leftovers.

 

 

 

 

 

 

January – Curried Carrot Soup in the Electric Pressure Cooker

January – Curried Carrot Soup in the Electric Pressure Cooker

I couldn’t believe how flavorful, creamy, healthy, quick and easy this soup was to make in the electric pressure cooker. Mine isn’t an Instant Pot, which I know is all the rage. But it is very similar and works exactly the same way. You could, of course, make it on top of the stove. It will still be delicious and I will include directions for that as well.

This soup is dairy free, gluten free and vegetarian; qualifying it  it as vegan. The creaminess comes from coconut milk with additional richness and flavor from peanut butter. Curry paste and ginger add a touch of spice.

Curried Carrot Soup

Ingredients:

(serves 4 generously, 6 not so much)

  • 8-10 large carrots, peeled and coarsely chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, peeled
  • 1 inch piece of fresh ginger, peeled and coarsely chopped
  • 1 14-ounce can of coconut milk
  • 1 1/2 cups of vegetarian broth or water
  • 1/4 cup of peanut butter
  • 1 Tablespoon Thai red curry paste
  • Salt to taste
  • Chopped cilantro for serving

Method:

  1. For the electric pressure cooker – add everything to the pot and set the timer for 15 minutes. When done, let it cool down naturally for 10-15 minutes. Then carefully release the pressure. When cool, blend until smooth. Taste and season with salt to taste. Top with cilantro for serving
  2. For the stovetop – saute the onions and garlic in coconut or other oil until soft. Add the carrots, coconut milk, broth, ginger, and curry paste. Simmer gently until the carrots are very soft. Add the peanut butter and stir to melt it. Cool before blending smooth. Top with cilantro.

Curried Carrot Soup

I am going to take this soup to Fiesta Friday #260 hosted by Angie, the co-hosts this week are:

 Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup/

Without the chicken, this recipe is vegetarian and vegan. A delicious option if you have a dinner party with mixed eating preferences. Add the chicken to only a portion of the soup, a deli chicken would be easy and perfect. I had some sous vide chicken thighs in the fridge and added them at the end. The recipe also called for adding greens (kale or spinach), which I forgot to purchase at the market. So the picture doesn’t have greens. I am definitely making this again and will add them next time and take a picture. With the addition of a half-can of chickpeas, the leftovers were delicious the next day.

I consider this a pantry meal, most of the ingredients are already in my pantry and available for a quick meal. If you have greens and mint in your garden you are already perfectly positioned. No chicken, no problem. The original recipe didn’t include chicken. But check your freezer for a lone chicken breast that might be hanging around. Defrost it in the microwave, cut into cubes, and add it once the coconut milk and stock come to the simmer. If you have any salad greens in your fridge, use them as greens. Maybe some baby spinach? Arugula would be fine as well, shredded romaine…why not. If it is a cold and wet night, who wants to go to the store?

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Chicken Stew with Coconut and Turmeric

Ingredients:

  • 1/4 cup of olive oil
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 (2-inch) piece of ginger, peeled and finely chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) full-fat coconut milk
  • 2 cups of vegetable or chicken stock
  • 1 bunch of Swiss chard, kale, or spinach – stems removed, torn into bite sized pieces
  • 1 cup mint leaves, chopped for serving
  • Lime slice for serving
  • Optional whole fat plain yogurt for serving
  • Steamed rice, toasted pita, lavash or other flatbread for serving

Method:

  1. Heat olive oil in a large pot over medium heat. Add the garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until the onion is translucent and starts to brown a bit. That will take about 3-5 minutes. Be careful the garlic doesn’t brown.
  2. Add turmeric, red pepper flakes and chickpeas. Season with salt and pepper again. Cook, stirring frequently, until the chickpeas start to sizzle and brown and fry a bit in the spices and oil. I had to add a tiny bit more oil at this point. They will start to soften and break down, becoming brown and crisp. It will take about 5 to 8 minutes.
  3.  Remove about a cup of chickpeas and set aside.
  4. Add the coconut milk and stock to the remaining chickpeas in the pot. Bring to a simmer, scraping up any crusty bits that have formed at the bottom of the pot.
  5. Add your chicken if using.
  6. Cook, stirring occasionally, until the stew has thickened slightly and the flavors have come together., about 30-35 minutes. Taste and see if you need to add salt and pepper.
  7. Add greens and stir, making sure they are submerged in the liquid. Cook long enough for them to soften, which will depend on the type of greens you are using, about 3-7 minutes. Spinach and chard will soften much faster than kale.
  8. Divide among bowls and add the reserved chickpeas and mint, a wedge of lime, and a sprinkle of red-pepper flakes if desired. A dollop of whole fat yogurt with a dusting of turmeric would be nice as well.

 

Sous vide boneless chicken thighs

Spiced Chickpea Stew with Coconut and Turmeric

The recipe was adapted from the NY Times article, A Creamy Stew That’s Hearty and Virtuous.

I am bringing it to Fiesta Friday #253 to share with Angie and the gang. Click on the link to see all the wonderful ideas for holiday food, crafts and decorating. I am excited to be a co-host for the virtual party this week with Mila @ Milkandbun

I think the folks at Souper Sunday at Kahakai Kitchen will enjoy it as well. Follow the link for other soup, salad or sandwich ideas. Perfect for a casual Sunday dinner.  .Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.

November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout

Doesn’t that look delicious? Dried porcini mushrooms (or any other variety you have in your pantry), fresh mushrooms, roma-type tomatoes (canned are fine), with fresh herbs. Serve this as a main course for a vegan or vegetarian meal with crusty bread, sweet butter, and a chunk of flavorful cheese. Toma is my personal favorite right now. Or, as the recipe suggests, on top of cheesy polenta. Or as a low carb/low calorie side dish to some thinly sliced grilled steak (steak and mushrooms are a combination made in heaven). Be sure to include a few slices of crusty rustic bread to soak up the juices. It’s the perfect antidote to all the rich foods of last week.

The recipe came from the cookbook In My Kitchen by Deborah Madison.

In My Kitchen by Deborah Madison

Deborah calls for a tablespoon of fresh herbs in addition to parsley. Use whatever you have on hand, the season my dictate it. In my case it was some fresh marjoram but adding additional fresh parsley at the end would work as well. If you have access to wild mushrooms, use them as the fresh ones. But plain old grocery store varieties work just fine. Porcini mushrooms can be pricy, but you can substitute another variety. I have seen large bags of dried shiitake mushrooms at Asian grocery stores, at good prices. Recipes are only a starting point to your imagination. Make the substitution and let me know how you like it.

I was lucky to have stumbled upon a large bag of dried porcini while in Italy this past September. It was a tiny store on a back alley. I now wish I had brought back 2 bags. But that’s a long way to go for a bag of dried porcini.

Dried Porcini Mushrooms

It’s mushroom season up here on the coast but tomato season is over. I used good quality Italian canned roma tomatoes. One 28-oz can was just the right size. If you make this in summer, use fresh tomatoes. Slip them into boiling water for 30 seconds and they are easy to peel.

 

Dried Porcini and Tomato Ragout

Ingredients:

  • 1 cup dried porcini (or other) mushrooms
  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 tablespoons chopped parsley
  • 1 large clove of garlic, finely chopped
  • 2 teaspoons tomato paste
  • 1/2 cup dry white or red wine
  • Salt and freshly ground pepper
  • 1 pound of fresh mushrooms, gills still closed if possible, cleaned and thickly sliced at odd angles
  • 8-12 peeled whole roma-type tomatoes
  • optional: 1 tablespoon of butter
  • 1 tablespoon chopped fresh herbs, any seasonal will do
  • For finishing – optional: Parmigiano-Reggisno cheese, grated and more fresh chopped herbs

Method:

  1. Cover the dried mushrooms with 1 1/2 cups of hot water and set aside while you assemble the rest of the ingredients, for at least 20 minutes. Drain, reserving the soaking liquid. If there is any soil or small grit in the water, pour it through a fine mesh strainer.
  2. Heat a wide skillet over medium heat with 1 tablespoon of the olive oil. When warm, add the onion and the drained porcini. Cook, stirring frequently, until the onion is golden (about 5 minutes). Then add half the parsley, all the other fresh herbs and the garlic. Work in the  tomato paste. Pour in the wine and cook until it is reduced to a syrupy consistency. Season with a pinch of salt and fresh pepper. Remove to a bowl.
  3. Return the skillet to the heat and add the other 2 tablespoons of olive oil, when it is hot, add the fresh mushrooms. Increase the heat to high and saute until they start to color, add a few pinches of salt and cook until they release and reabsorb their juices (about 6-8 minutes).
  4. Add the contents of the bowl to the skillet and pour in the mushroom soaking liquid. Nestle the tomatoes among the mushrooms. Reduce the heat and simmer until the mushrooms are cooked and the tomatoes are hot, at least 15 minutes.
  5. Add the remaining herbs and optional butter for more richness.
  6. Serve with a grating of Parmesan and a sprinkle of fresh herbs.

Simmering Mushrooms and TomatoesI am taking this recipe to Fiesta Friday #252 to share with Angie and the gang. This weeks co-hosts are Alex @ Turks Who Eat and Zeba @ Food For The Soul

Be sure to click on the link to read all the interesting posts for holiday food, gifts and crafts. And, add your own link to the party. If you want to be considered for “post of the week” be sure to credit Fiesta Friday, Alex, Zeba and Angie in your post.

I hope you all had a fabulous Thanksgiving.