Category: Vegetarian

Categories
-sides Vegetarian

Salsa Verde

  • 1/2 lemon (with peel), seeded, chopped
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup olive oil
  • 3/4 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup chopped fresh chives
  • Fresh lemon juice (optional)

Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.

Categories
-sides Vegetarian

Classic Garlic & Lemon Hummus

  • 1½ cups (246 g) cooked chickpeas
  • 1 lemon, juiced
  • 2 Tbsp (30 mL) tahini 
  • 1 Tbsp (15 mL) extra virgin olive oil
  • 2 garlic cloves
  • ½ tsp salt
  • ¼ cup (60 mL) ice water 

Optional garnish

  • fresh basil
  • ground cumin
  • pomegranate seeds
  1. Add all of the ingredients, except for the water, to a food processor or blender and blend on high until smooth.
  2. While the mixture is blending, in a thin and steady stream, add half of the ice water to the food processor*. If desired, skip this step by simply adding the water in with the ingredients in step #1.
  3. Taste test the hummus. If too thick, add the remaining water. For a creamier consistency, add more olive oil and/or tahini. For more zest, add more lemon juice. Plate, garnish, and serve!

Notes

  • * Adding the water in this way helps to aerate the hummus and make it more ‘fluffy’.

Storage

Categories
Vegetarian

Soba Noodle Bowl with BBQ Tempeh

Marinated BBQ tempeh

  • 8.8 oz (250 g) tempeh, thinly sliced 
  • 1 cup (240 mL) barbecue sauce

Dressing

  • 3 Tbsp (45 mL) sodium-reduced soy sauce 
  • 2 Tbsp (30 mL) tahini
  • 1 garlic clove, crushed
  • ½ lime, juiced
  • 1 Tbsp (15 mL) rice vinegar
  • 1 Tbsp (15 mL) agave syrup 
  • 1 tsp (2 g) freshly grated ginger
  • 1 tsp (5 mL) sambal oelek (optional) 
  • 1 tsp (5 mL) toasted sesame oil

Noodles

  • 6.3 oz (180 g) dry soba noodles 
  • 1 cup (140 g) frozen shelled edamame 
  • 1 Tbsp (15 mL) vegetable oil
  • 2 garlic cloves, crushed
  • 1 carrot, julienned
  • 3.5 oz (100 g) shiitake mushrooms, thinly sliced 
  • 1 large broccoli, cut into bite-sized pieces 

Optional garnishes

  • toasted sesame seeds
  • red hot chili pepper
  • sliced green onion
  1. Lightly boil or steam the tempeh in a pan on the stove for 10 minutes*. Then rinse and pat dry.
  2. Arrange the tempeh in a baking dish, pour on the BBQ sauce, and stir to coat. Cover and refrigerate for 2 to 24 hours – the longer the better.
  3. Line a tray and preheat oven to 375°F (190°C)**.
  4. Place the marinated tempeh on the baking tray. Bake for 25 minutes, stopping to flip once halfway. Remove from oven and brush with additional BBQ sauce if desired.
  5. Meanwhile, add all of the dressing ingredients to a bowl and whisk.
  6. Add the soba noodles and edamame to a pot of boiling water. Cook for 5 minutes, or until the noodles are al dente*. Drain and rinse.
  7. Add the oil and garlic to a pan on medium-high heat. Cook for 2 minutes, then add the carrot and mushrooms and cook for another 5 minutes.
  8. Then add the broccoli and cook for an additional 2 minutes. Add the drained noodles and edamame to the pan. Pour over the dressing and toss to combine. Divide into bowls, add the BBQ tempeh, garnish, and enjoy.

Notes

  • * This is an optional step, but can remove bitterness.
  • ** We used top and bottom heating (not fan-assisted/convection).
  • * If your noodles need longer to cook, add the edamame in the last 5 minutes.

Storage

Categories
Vegetarian

Torte Pasqualina

  • 600 g spinach
  • 1 onion
  • 500 g ricotta
  • 2 cloves garlic
  • 100 g grated parmesan
  • 10 eggs
  • 1 pinch of marjoram leaves
  • 1 tsp nutmeg
  • Salt, pepper
  • Olive oil
  • 270 g fresh pastry (or see below for homemade pastry)

Preheat oven 180c

Cook the spinach in a pan with olive oil until wilted. Put in a colander and squeeze out as much water as you can. Set aside to cool.

Chop the onion and garlic and cook it with 2 table spoons of olive oil. Onion first 5 min and garlic 1 min. When it’s golden, chop the cooled spinach and add to the pan. Add the parmesan cheese and salt and pepper to taste. and stir well.

In a large bowl, whisk 4 eggs and add the ricotta and the nutmeg. Add the spinach mixture and stir together.

*note: you can drain the ricotta beforehand as well if it is watery.

Separate 2.3 of the dough onto a lightly floured surface and roll it out as thin as possible. I used a deep springform pan (you can use a deep pie tin). Butter it generously and line the inside and sides with the dough. You can rollout the sides separately and then re-attach inside the pan but I did it in one piece….carefully.

Make 5 dents in the top of the spinach mixture, like little nests, and break the raw eggs (5) one into each indentation. Roll out the remaining 1/3 dough into a circle (a bit larger than the pan, wet the top edge of the dough and then lay the circle over the top, attaching to the wet edge.

Whisk the final egg and add a bit of water. Paint over the top. Bake for 45 minutes. Watch it and if the top seems to be browning a bit too fast, place a sheet of aluminum foil to keep it from burning.

Cool for at least 10 minutes.

With the back of the spoon, make 6 small caves around the surface of the stuffing. Put the 6 eggs on these small holes.

Cover with the 2 remaining sheets of dough (between the 2 sheets spread some olive oil).
Close properly the cake with the dough.

To make the crust nicer to see, spread it with some olive oil.

Cook the torta pasqualina in the oven at 180°C for 1 hour.

Categories
Salad Vegetarian

Sweet Potato and Broccoli Salad Bake

Instructions

  • Preheat the oven to 200 C. Cook quinoa according to package instructions.½ cup quinoa
  • Wash the sweet potato and cut half and then dice it in ice cube sized pieces.9 oz sweet potato
  • Cut broccoli into small florets.9 oz broccoli
  • Thinly slice chilli, parsley, garlic and green onion and add to a bowl with olive oil and 3 tbsp water.1 red chili pepper,2 sprigs parsley, fresh,2 clove garlic,1 green onion,1 tbsp olive oil
  • Lay sweet potato and broccoli on a baking sheet. Top with the olive oil mix, salt and black pepper per taste. Toss a little.Salt and pepper to taste
  • Bake for 23 minutes or until the sweet potatoes and broccoli are tender. Then add the edamame beans to the baking sheet and toss. Get back to the oven for 2 minutes.1 cup edamame beans
  • Meanwhile, to make the dressing mix the grated ginger, apple vinegar, sugar, soy sauce and sesame oil. Allow to rest so the ginger infuses.1 tsp ginger, fresh,1 ¼ tbsp apple vinegar,2 tsp sugar,4 ½ tsp low sodium soy sauce,1 ½ tsp sesame oil
  • To serve, lay the quinoa as a base and top with roasted veggies and spinach. Drizzle dressing and enjoy.2 oz baby spinach
Categories
Salad Vegetarian

Cauliflower zucchini couscous salad

  • 1 Cauliflower
  • 1/4 cup (60ml) olive oil
  • Pinch of salt
  • currants
  • 250g couscous
  • 1 tbsp lemon juice
  • 1 zucchini, thinly sliced lengthways
  • 250g haloumi, sliced
  • 125g cherry tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 1/3 cup coriander leaves
  • Lemon wedges, to serve

Step 1Preheat oven to 180°C. Drizzle 1 tbs of the oil over the cauliflower in the trays and sprinkle with salt. Roast for 15 mins or until light brown.

Step 2Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large heatproof bowl and stir in the lemon juice and remaining oil.

Step 3Heat pan over medium-high heat. Cook the zucchini and haloumi for 2 mins each side or until golden.

Step 4Add the tomato and onion to the couscous in the bowl with the cauliflower and currants. Gently toss to combine. Arrange on a serving platter with the zucchini and haloumi. Sprinkle with coriander and drizzle with reserved dressing. Serve with lemon wedges.

Categories
Salad Vegetarian

Crunchy Detox Salad with Tamari-Roasted Pumpkin Seeds

Tamari-Roasted Pumpkin Seeds

  • Preheat your oven to 300 degrees F.
  • Soak 2/3 cup hulled, raw pumpkin seeds in 2 tablespoons of gluten-free soy sauce for 3 minutes.
  • Spread the soaked pumpkin seeds evenly on a rimmed baking tray and bake for 8 minutes.
  • Flip the seeds and bake for 2-5 minutes more, making sure they don’t burn.
  • Remove from the baking tray and allow to cool (they’ll get crunchy as they cool). Use to top salad (or eat as a snack ;))

Crunchy Salad

  • 1/2 small purple cabbage, thinly sliced (see notes)
  • 1 head broccoli, florets thinly sliced (see notes)
  • 8–10 Brussels sprouts, thinly sliced (see notes)
  • 4 scallions, white and light green parts sliced
  • 1/2 cup currants or raisins
  • 1 small red chile, seeded and finely chopped, optional

Dressing

  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon sesame oil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon grated fresh ginger root
  • 2 garlic cloves, minced

Assembly

  • 10 tablespoons tamari-roasted pumpkin seeds (see post to make your own!) or regular hulled, roasted pumpkin seeds
Categories
Salad Vegetarian

tomato salad with shaved goat’s cheese

TOMATO ESSENCE

  • 750g tomatoes, ripe, roughly chopped
  • 1/4 onion, roughly chopped
  • 1/4 cucumber, roughly chopped
  • 1/2 stick celery, roughly chopped
  • 1 small clove garlic, chopped
  • 1/4 red pepper, roughly chopped
  • 1/4 fennel, roughly chopped
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • a pinch cayenne pepper

GARNISH

  • 50g goat’s cheese, rind removed
  • 12 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • a pinch smoked paprika
  • 25g pine nuts, toasted
  • a small bunch basil, shredded

STEP 1Wrap the goat’s cheese tightly in clingfilm and freeze for at least 5 hours, but preferably overnight.

STEP 2For the tomato essence, add all of the ingredients to a bowl, mix well, cover and leave to marinate for 1 hour.

STEP 3Pour the mix into a food processor and pulse several times until it’s a rough pulp. Pour into a large mixing bowl lined with a double layer of clean muslin. Tie together the 4 corners of the muslin with string and suspend over the bowl – we do this using the taps above a sink or two overturned chairs and a broom handle. Leave to hang for at least 4 hours.

STEP 4Bring a pan of water to the boil and blanch the cherry tomatoes for 15-20 seconds before plunging straight into iced water. Peel and put into a bowl. Sprinkle with the salt, sugar and smoked paprika, and leave to marinate for 30 minutes.

STEP 5When ready to serve, warm the tomato essence in a pan. Divide the peeled tomatoes between bowls, sprinkle with pine nuts and basil, and grate over the frozen goat’s cheese so that it completely hides the tomatoes. Pour the warmed tomato essence at the table, if you like.

Categories
Soup Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Soup Vegetarian

Carrot Ginger Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • Sea salt and fresh black pepper
  • 1 teaspoon maple syrup, or to taste (optional)
  • coconut milk for garnish, optional
  • Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
  • Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  • Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
  • Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.