vegetarian

October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce
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October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

This small plate elevates roasted vegetables to a new high. It could serve as a vegan main course if you tossed it with some brown rice or put it on top of a crisp pizza crust.

It’s also perfect as part of a tapas spread with flat bread, some dolmas, feta and olives.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

End-of-season tomatoes or even out-of-season ones would be fine as they are roasted to concentrate their flavors. The miso-tahini sauce further enlivens the dish and would also be delicious on a baked sweet potato or butternut squash, or as a dressing for green or grain salads.

Serve this just out of the oven or at room temperature.

The recipe comes from the cookbook the Weekday Vegetarians by Jenny Rosenstrach. It’s a cookbook I recieved for Christmas this past year and have just started using more frequently.

the Weekday Vegetarians

the Weekday Vegetarians

Their premise is that, as a family, they agreed to be vegetarians during the week and only eat meat on the weekends. There are lots of interesting recipes most of which are very vegetable forward.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Ingredients:

  • 2 pounds of small eggplants (if you can get Fairy Tale ones, those would be perfect…I couldn’t)
  • 1/2 cup of extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste
  • 8 Italian plum tomates or 10-12 smaller ones
  • freshly chopped flat leaf parsley for garnishing

Sauce:

  • 4 tablespoons of tahini
  • 2 teaspoons of white miso
  • 1 teaspoon of lemon juice, or squeezed juice of 1/2 small one
  • 2 teaspoons of maple syrup
  • 3-6 tablespoons of water

Method:

  1. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
  2. Cut the eggplant into 1-inch-thick slices and toss them with the olive oil in a large bowl, add salt and pepper. If you manage to get smaller eggplants, cut them in half. Place them in a single layer on the parchment lined sheet pan.
  3. Cut the tomatoes in half (or quarters if large) and add them to the same bowl, coating them with the remaining oil. Nestle them between the eggplant slices.
  4. Bake on the lowest shelf of your oven for 20 minutes, then turn the eggplant slices and return the sheet pan to the center of the oven. Bake for an additional 10 to 20 minutes until the eggplant is browned and crispy and the tomatoes are shriveled. I removed the eggplant slices and returned the tomatoes to the oven for another 10 minutes as they needed more time.
  5. Meanwhile prepare the sauce. In a small bowl or jar combine the tahini, miso, lemon juice, maple syrup and 4 tablespoons of water. Whisk or shake the jar vigorously to combine, adding the additional 2 tablespoons of water to thin it if needed.
  6. Transfer the vegetables to a serving platter, drizzle with the tahini-miso sauce, top with choped parsley.

You can serve this warm or at room temperature.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Note: My tahini sauce was so thick it was impossible to measure. I processed it in a small food processor until it was smooth and pourable. That made it much easier to manage.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts
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October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is the first of several recipes I intend to post inspired by the cookbook salad freak by jess damuck.

Salad Freak by Jess Damuck

It’s based on a recipe in the book, but I didn’t have all their listed ingredients on hand and had to do some adapting. I replaced the crunch of pomegranate seeds with some toasted walnuts, the delicata squash with cubed butternut. They served it with sheep’s milk yogurt (or coconut milk yogurt), I substituted freshly grated parmesan. Because I wanted a little more of the toasted flavor, I roasted the outer leaves of the Brussels sprouts till they were brown and crunchy…the oven was off anyway for the butternut squash so why not? They were delicious scattered on top.

I used my food processor the shred the Brussels sprouts and kale but a sharp knife will do just fine.

Here’s the best thing about this recipe, it was just as delicious three days later for lunch with a little added cold chicken.

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Ingredients:

  • 1 large delicata squash (sliced into 1/4 inch rings, seeds scooped out) or 4 cups of cubed butternut squash
  • 6 unpeeled cloves of garlic
  • 1 bunch of Tuscan kale, washed and shredded about 1/4 inch
  • 1/2 lb. of Brussels sprouts, outer leaves removed and shredded about 1/4 inch
  • 1 cup of pomegranate seeds or crushed toasted walnuts
  • Extra-virgin olive oil, 2 tablespoons for roasting the vegetables and 3 tablespoons for the dressing
  • 1 teaspoon honey
  • 2 teaspoons grainy mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup of shredded parmesan

Method:

  1. Preheat your oven to 425 degrees F
  2. Spread the squash, garlic cloves and outer leaves of the Brussels sprouts on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, making sure everything is coated. Roast until the squash in golden brown and the outer leaves look charred, about 25 minutes. You can turn the squash over halfway but I didn’t.
  3. Remove the roasted vegetables from the oven and allow them to cool while you prepare the rest of the salad.
  4. Add the shredded vegetables to a large salad bowl.
  5. If you used a food processor to shred the greens you can rinse it out to make the dressing. Squeeze the garlic from their skins into the food processor, add the honey, mustard, cider vinegar and 3 tablespoons of olive oil plus salt and pepper. Process until smooth. If you don’t use the processor you can simply mash the garlic in a mortar and pestle, or with the side of your knife, or in a blender, then add the other ingredients and whisk or blend smooth.
  6. Pour the dressing over the shredded kale and Brussels sprouts. Toss well to combine and taste for seasoning. Let it sit for a few minutes to tenderize the kale or massage the dressing into the greens. Add the toasted walnuts and toss again.
  7. Arrange the squash on the side of a shallow bowl or platter, top with the kale mixture, garnish with the roasted leaves of the Brussels sprouts and the parmesan cheese.
Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is vegetarian, skip the cheese and spread a thin layer of coconut yogurt on your platter before adding the salad for a vegan option. I think this would make a great holiday side since it can be made ahead. It’s substantial enough to eat as a main course. Add some rotisserie chicken or roasted tofu for extra protein.

Two Easy Sheet Pan Riced Cauliflower Dishes – September
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Two Easy Sheet Pan Riced Cauliflower Dishes – September

Here are two delicious and easy sheet pan ideas for roasting riced cauliflower. The first with chopped sweet peppers and baby spinach, the second with garlic and mushrooms.

These are perfect side dishes for anything grilled or roasted. By themselves they are vegan and paleo, gluten and dairy free.

Sheet Pan Riced Cauliflower

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

 

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 1 lemon, zested – save the juice for the end
  • 1 whole red pepper or 5 baby peppers of various colors
  • 1 clove of garlic, minced or grated
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of baby spinach

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, lemon zest, sweet peppers, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 15 minutes then take out of the oven and mix in the baby spinach, stir and put back in the oven for another 5 minutes or so until the spinach is wilted and the cauliflower is browning on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste. Add a squeeze of lemon.
Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 2 cups of mushrooms, sliced
  • 4 cloves of garlic, minced or grated
  • 4 scallions, white and light green parts, chopped
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of something green to garnish…microgreens, chopped arugula, parsley, chives, etc.

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, mushrooms, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 20 minutes until the cauliflower has browned on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste and add something green. Mix a final time.
Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.

Riced Cauliflower Herb Salad – September
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Riced Cauliflower Herb Salad – September

This is an update to a recipe that was originally posted in May of 2019 called Middle Eastern Herb and Cauliflower Salad. I’ve added a drained can of chickpeas, capers and some chopped dates for a sweet note. This is a valuable salad recipe to have in your back pocket. It’s gluten free, dairy free, vegan and it can be made several hours ahead. I took it to a bookclub potluck lunch to share. Leftovers were still good a couple of days later and made a great lunch with a bit of canned tuna.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

 

I can find riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Ingredients:

Cauliflower:

  • I head of cauliflower or a package of pre-riced cauliflower
  • 2 tablespoons of fruity olive oil
  • Zest of 1 lemon, preferably organic
  • Coarse salt and freshly ground pepper

Salad:

  • I can of garbanzo beans, drained and rinsed
  • 5 dates, finely chopped
  • 1 tablespoon of capers, rinsed an drained
  • 1 pint of cherry tomatoes, halved
  • 1 cup of coarsely chopped flat leaved parsley
  • 1/2 cup of coarsely chopped cilantro
  • 1/4 cup of coarsely chopped mint
  • 4 scallions white and light green, chopped
  • 1-2 lemons, juiced to make about 1/4 cup of juice
  • 1/4 cup of olive oil
  • 1 large garlic clove, grated
  • 3/4 cup of sliced almonds, toasted
  • Salt and freshly ground pepper as needed

Method:

  1. Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  2. Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
  3. Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
  4. Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
  5. While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
  6. Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
  7. Chill until ready to serve, garnished with the toasted sliced almonds.

I had a small package of microgreens in the fridge and added them with the other herbs.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would also be an excellent side with grilled lamb chops or kebobs.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.

May – Overnight Croissant French Toast Bake with Coffee Rum Sauce
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May – Overnight Croissant French Toast Bake with Coffee Rum Sauce

Get ready for the perfect Mother’s Day brunch dish. Why do I say perfect?

Easy – check,

No fussy ingredients – check,

Make the night before – check,

Absolutely delicious and decadent – double check!!

Overnight Croissant French Toast

Overnight Croissant French Toast

Have a relaxing morning as this dish bakes to a delectable double layer, crisp on top and creamy below. You will be a hero to whom ever you serve it to. This is also the perfect dish to contribute to a brunch pot luck, or serve overnight guests. You only need some fresh fruit, coffee or tea round out the meal.

It’s good the next day, reheated (or cold right out to the baking dish).

My taste testers thought it would make a perfect dessert with some dried fruit added to the base.

Overnight Croissant French Toast

Overnight Croissant French Toast

This recipe will generously serve 6 and 8 to 10 if it is part of a larger menu.

I will include the recipe for the coffee rum sauce (easy, easy, easy). A simple custard sauce would be a wonderful accompaniment as well, especially at breakfast time.

Overnight Croissant French Toast Bake with Coffee Rum Sauce

Ingredients:

  • 8 croissants (stale is perfectly ok)
  • 4 large eggs
  • 1 1/2 cups (354 ml) heavy cream
  • 1/2 cup (117 ml) pure maple syrup
  • 1 tsp (5 ml) vanilla paste or extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg

Coffee Rum Sauce

  • 1 cup (235 ml) coffee ice cream, melted
  • 2 oz (59 ml) dark rum

Method:

  1. Butter a 9 x 13 inch baking dish.
  2. Tear the croissants into 2 inch pieces and set into the baking dish.
  3. In a large bowl, whisk the eggs, cream, maple syrup, vanilla, cinnamon and nutmeg. Pour over the croissants and gently toss to make sure they are coated with the custard mixture.
  4. Cover and refrigerate overnight.
  5. Remove the dish from the refrigerator 30 minutes before baking and allow to come to room temperature.
  6. When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Bake, uncovered, for 35 to 40 minutes until golden and the custard has set but is still soft.
  7. Combine the melted ice cream with the dark rum and serve over the warm French Toast Bake.

I think melted vanilla ice cream would also be good, with our without the rum.

Note: This can also be prepared several hours in advance, it need not be overnight.

I am taking this to Fiesta Friday #431, hosted by Angie. It’s just in time for Mother’s Day.

Overnight Croissant French Toast

Overnight Croissant French Toast

The recipe comes from the ‘effortless entertaining cookbook’ by Meredith Steele.