vegan

November in the kitchen – Lentils with Roast Vegetable Stacks
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November in the kitchen – Lentils with Roast Vegetable Stacks

It’s time to add a bit of healthy eating after gorging on Halloween goodies! These fall vegetable stacks fill the bill in a delicious and beautiful way. The farmer’s market last Saturday was overflowing with gorgeous produce. I was thinking of making these vegetable stacks for some vegetarian friends coming to dinner Saturday night. The celeriac I wanted was not to be found (seems it’s not in season) but I found kohlrabi and some giant thick carrots. They are a French variety and reported to be very sweet, even though they were huge. If you are not familiar with kohlrabi, it is a member of the cabbage family and means “cabbage-turnip”. Roasted they taste a bit like a cross between an artichoke and a potato, very mild.

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Layers of roast vegetables (I used cauliflower, beets, carrots, kohlrabi, and sweet potatoes) are stacked on top of a bed of lentils cooked with red wine. A horseradish vinaigrette is added to finish with some chopped parsley. You could add a bit of goat cheese or feta to top things off. In my book there isn’t much that can’t be improved with goat cheese! This main dish is vegetarian, gluten free, and vegan without the cheese.

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All of the vegetables can be roasted  ahead and reheated in a 300 degree F oven before serving.

Make a double batch of the lentils and freeze them for future pilafs or soups.

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Start the lentils first.

Lentils with Wine-Glazed Vegetables (serves 4 as a main dish)

Lentils

  • 1 1/2 cups Umbrian lentils or lentils du Puy
  • salt and freshly ground pepper
  • 1 bay leaf
  • 2 teaspoons extra virgin olive oil, plus more
  • 2 large shallots, diced
  • 1 large carrot, diced
  • 1 garlic clove, mashed
  • 1 small dried chili
  • 1 tablespoon tomato paste
  • 2/3 cup of dry red wine
  • 2 teaspoons Dijon mustard
  • 4 chopped scallions
  • 2 tablespoons of butter (optional)

Put the lentils in a saucepan with 3 cups of water, 1 teaspoon salt, the bay leaf, and dried pepper. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold some texture, about 25 minutes.

While they are cooking, heat the 2 teaspoons of oil in a large skillet. Add the shallots and carrot, season with 1/2 teaspoon salt, and cook over medium-high heat until the vegetables are browned, about 10 minutes. Stir frequently. Add the garlic and tomato paste, cook for 1 minute then add the wine. Bring to a boil, lower the heat, cover, and simmer until the liquid is syrupy and the vegetables tender, about 10 minutes. Stir in the mustard and add the cooked lentils with their broth. If made ahead, stop at this point.

When you are ready to reheat, bring the contents of your pot to a boil, reduce the heat to simmer and cook until the sauce is reduced. Stir in the scallions, and optional butter, taste for salt, add freshly ground pepper.

(Recipe adapted from Debra Madison’s The New Vegetarian Cooking for Everyone and 101 Cookbooks.)

Roast Vegetables

Preheat your oven to 425 degrees F

  • 4 sprigs of rosemary
  • grated rind of 1 lemon
  • 6 tablespoons of olive oil

Chop the rosemary and combine with the lemon rind and olive oil. You will brush this over your vegetables

  • 2 small fat sweet potatoes, peeled, sliced 1/2 inch thick
  • 2 very fat carrots, peeled, sliced 1/2 inch thick
  • 2 kohlrabi, peelied, sliced 1/4-1/2 inch thick
  • 2 beets, peeled, sliced 1/4-1/2 inch thick
  • 1 head of cauliflower, sliced through the core into 1 inch slices

Cut a piece of parchment paper to fit a large baking pan, lay out the slices of beet, brush with the rosemary oil and salt on both sides. Cover tightly with a piece of aluminum foil and roast for 20 minutes. Remove the cover and roast an additional 10-15 minutes.

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Roast beets

Lay the slices of kohlrabi on another sheet of parchment paper on a second baking sheet, add the carrots to the other side. Brush with rosemary oil and sprinkle with salt. Roast for 35-40 minutes. Check the kohlrabi at 30 minutes, it might be done. It should be soft and starting to brown in spots.

Roast carrots and kohlrabi

Roast carrots and kohlrabi

Roast the slices of sweet potato in the same way, brushing with oil on each side and roasting for 35-40 minutes until they are soft and brown.

Roast sweet potatoes

Roast sweet potatoes

Brush the cauliflower slices with the oil on each side and salt well. Roast for about 20-25 minutes until cooked.

Roast cauliflower

Roast cauliflower

If made a few hours ahead, set aside at room temperature until it is time to reheat them. To reheat, place the baking trays in a 300 degree F oven for about 15 minutes.

Horseradish Vinaigrette

  • 1/4 cup rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoon of pure maple syrup
  • 2 teaspoons of prepared horseradish
  • 1/2 cup of olive oil
  • salt and pepper to taste

Combine all the ingredients in a small jar and shake to combine well. Check the seasoning and set aside.

When you are ready for dinner, prepare each plate as below. I usually warm the plates in my microwave for 1 -2 minutes first. There is nothing worse than a cold plate with warm food!

Put a large scoop of lentils on each plate, cover with a slice of cauliflower, then the other slices, alternating colors. Top with a drizzle of vinaigrette and some roughly chopped parsley.

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Lentils with roast vegetable stacks and horseradish vinaigrette

Just what the Dr. ordered to cure a Halloween sugar overdose!

Submitted to Mouthwatering Mondays, week 72.

Take a look to see what other wonderful dishes are on the menu.

October in the kitchen – Roast Squash Soup with Cumin, Coriander, and Turmeric
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October in the kitchen – Roast Squash Soup with Cumin, Coriander, and Turmeric

Have you ever fallen in love with smells and flavors? I can’t seem to get enough of this combination. It is the essence of autumn. This mix of spices has taken hold of my imagination and I’m running with it. You’ll find the same spices used in my post “Chicken with Cumin, Coriander, and Turmeric”. As I said before, I didn’t invent it and can’t take credit. It first came to my attention in a recipe for roast carrots in the New York Times. Martha Rose Shulman used the same spices in a recipe for “Roasted Carrots With Turmeric and Cumin” (and she based hers on one by Suzanne Goin in the “The A.O.C. Cookbook”). That Cookbook is definitely on my holiday wish list!

This soup has that same winning spice combination; plus it’s the signature color of October and Halloween, bright orange. I used a combination of Red Kuri (a Japanese variety, tear drop shaped, in the picture below on the far right) and banana squash. You could use butternut or almost any other variety now available at your local farmer’s market or grocery store.

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This is the perfect warming soup to serve in pretty mugs while you greet the little ghosts and goblins at the door on Halloween. Our doorbell rings constantly and it’s difficult to find time to eat a regular meal.

 

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Turmeric is a very powerful medicinal spice and is frequently used in traditional Chinese and Indian cooking. It gives food that lovely mustard yellow color. It has both anti-inflammatory and antioxidant properties. The presence of black pepper is said to enhance the absorption of curcumin (active ingredient in turmeric) by 2000%. Make sure you add it at the end.

This recipe is vegetarian, vegan, gluten free and delicious!

Roast Squash Soup with Cumin, Cardamom, and Turmeric

Serves 4-6

  • winter squash, seeded, cut into wedges, enough to make 4 cups, cooked
  • 4 tablespoons of olive or coconut oil – divided
  • Handful of thyme branches or 2 teaspoons of dried thyme
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of ground turmeric
  • 1/2 to 1 teaspoon of chili flakes, depending on how spicey you want it
  • 1 onion, chopped
  • 1 can of coconut milk, I used low fat
  • 2 cups of coconut water or vegetable stock, plus additional to thin
  • Salt and freshly ground pepper
  • Chopped cilantro, pumpkin and pomegranate seeds as a garnish  

First roast the squash:

  1. Preheat the oven to 425 F
  2. Line a baking sheet with parchment paper and add the squash
  3. Brush the squash with 2 tablespoons of coconut oil (melted if required), top with the thyme leaves or branches, and about 2 teaspoons of kosher salt
  4. Roast for 1 hour until soft and browned in places
  5. Remove from the oven and let sit until cool enough to handle. Scoop out the flesh into a 1 qt. measuring cup or bowl. You should have about 4 cups of cooked squash.

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While the squash is cooking, prepare the spices:

  1. Toast the cumin and cardamom seeds in a small dry skillet over med-high heat, keep tossing and watch carefully so they don’t burn
  2. When they start to brown and fill the kitchen with the most amazing aroma, remove them from the heat to a small plate
  3. Once cool, grind in a mortar and pestle or spice grinder
  4. Mix with the turmeric and chili flakesIMG_0157

Prepare the soup:

  1. Melt the remaining 2 tablespoons of coconut oil in a heavy bottomed saucepan on medium heat
  2. Sauté the onion until soft, about 10 minutes, don’t let it brown
  3. Add the spice mixture to the skillet or pan and stir until combined and aromatic, about 30 seconds
  4. Add the squash to the pan, sauté for a minute
  5. Add the coconut milk and water
  6. Bring to a simmer
  7. Either blend with an emersion blender or cool slightly and use a regular blender. Be careful to vent the top and fill it no more than half full so you don’t burn yourself
  8. If the soup is too thick, add more coconut water or regular water. The amount you need will be somewhat dependent on the type of squash, I used another 1 1/2 cups.
  9. Return the soup to the pot (if you used a blender) and simmer on low heat for 10 minutes to blend the flavors.
  10. Taste for salt (it might need quite a bit) and add some freshly ground pepper
  11. Serve garnished with chopped cilantro, toasted pumpkin and pomegranate seeds

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I’m taking this soup to Fiesta Friday, hosted by Angie at The Novice Gardener, and Friday Favorites, hosted by Jennie at The Diary of a Real Housewife. Take a peak at the wonderful Autumn recipes on these two websites.

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Note: There are garlic cloves in the pan with the squash. I decided not to use them in the soup so have not mentioned them. You won’t miss them and I think they would distract from the other flavors.

October in the kitchen – Tostadas three ways
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October in the kitchen – Tostadas three ways

The Giants are in Kansas City for game 6 of the World Series. We are having friends over to watch the game, and I wanted to do something special. That lovely hot chili spread I made over the weekend is in the fridge; it has tickled my creative juices. I’m going to make tostadas. Any one of the following versions would be a suitable dinner by itself, but I can’t decide between them. So, I will make them all! Our guests will have their choice.

Here they are:

  • Tostada with black beans, roasted cauliflower and avocado
  • Tostada with black beans, spicy meat, and avocado
  • Tostada with black beans, fried egg, and avocado

Two of the versions are vegetarian (cauliflower and egg), the roasted cauliflower tostada can easily be modified for vegan.

The first steps are the same for all three of the recipes. For the beans and tortillas you will need:

  • 6 Corn tortillas
  • Olive oil
  • 2 Cups drained and rinsed canned, or freshly made, black beans
  • 2 Scallions, chopped
  • 1 teaspoon cumin – toasted
  • Low fat sour cream – or coconut cream for vegan version
  • 2 avocados
  • Salt
  • Green chili spread or thick salsa (drained if using commercial salsa)
  • Grated cheddar cheese – about 1 cup
  • For garnishing (optional) – chopped cilantro, sliced radishes, lime wedges, sliced romaine leaves, and thinly sliced red onion 

 To prepare the tortillas –

  1. Preheat the oven to 400 degrees F.
  2. Brush the tortillas with olive oil, place on a baking pan, and toast for 5-10 minutes, turning them half way through. You want them to be brown in spots.
  3. Remove and cool slightly, they will continue to crisp.
  4. Can be made several hours ahead, reheat in a low oven

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For the black beans –

  1. Toast the cumin in a small skillet until it smells toasty, careful not to burn it
  2. Pour the black beans into a saucepan and heat on medium
  3. Add ¼ water, ½ cup sour cream (or coconut cream), the scallions and toasted cumin
  4. Mash together leaving some chunky bits (I used my potato masher)
  5. Cook on low heat until thick, you may need to add a bit of additional water
  6. Cover and leave on the back of the stove until you are ready to assemble the tostadas

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Tostada with black beans, roasted cauliflower and avocado

(Vegetarian and vegan if you leave out the cheese)

Additional ingredients:

  • ½ Cauliflower, sliced into “steaks” ½ inch thick through the center leaving the core intact
  • Olive oil
  • Mild chili powder
  • Chili Aleppo – crushed
  • Salt

 Increase your oven temperature to 425 degrees F

  1. Brush the slices of cauliflower with olive oil, sprinkle with the chili peppers and salt
  2. Roast for about 35-40 minutes until brown in places, then turn them and roast the other side until soft and browned (about another 10-15 min)
  3. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a warm cauliflower, sprinkle with cheese, garnish with sliced avocado and chopped cilantro

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Tostada with beans and roast cauliflower steak

Tostada with beans and roast cauliflower steak

Tostada with black beans, spicy meat, and avocado

Additional ingredients:

  • ½ lb. lean ground beef
  • ½ lb. bulk ground sausage
  • 1 Tablespoons chili powder (your choice of heat, I used mild)
  • 1 Teaspoon cumin
  • 1 Teaspoon salt
  1. Add about 1 tablespoon of olive oil to a skillet on medium-high heat
  2. Brown the ground beef and sausage, breaking it up as it cooks
  3. When brown, add the chili powder, cumin, and salt. Cook on medium-low for another minute or two to blend the flavors
  4. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a generous spoonful of meat, sprinkle with cheese, garnish with sliced avocado and chopped cilantro
Tostada with beans and spicy meat

Tostada with beans and spicy meat

 Tostada with beans, fried egg, and avocado (would make a lovely brunch dish) Vegetarian

Additional ingredients:

  • Eggs (1 for each tostada you intend to make)
  • Olive oil for cooking
  • Salt
  1. Heat the olive oil in a skillet on medium heat
  2. Break as many eggs as you will need into the skillet (you may need to do this in several batches depending on the size of your skillet and number of eggs you are cooking)
  3. Fry on medium heat until the edges of the egg white turn opaque
  4. Add a tablespoon of water to the skillet and cover
  5. Continue to cook until the egg white is completely opaque but the yolk is still runny, monitor this carefully as it is easy to overcook the yolk
  6. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a fried egg, sprinkle with cheese, garnish with sliced avocado and chopped cilantro
Tostada with beans and fried egg

Tostada with beans and fried egg

Well the Giants didn’t do so well and will be back for game 7 tomorrow. But, the tostadas were a great success!