Category: Vegetarian

Categories
Dinners favorite Soups&Salads Vegetarian

Gado Gado

  • cabbage or iceberg lettuce
  • green beans
  • tofu and dusting of flour/oil for deep frying
  • bean sprouts
  • small waxy potatoes
  • cucumber
  • hard boiled eggs
  • fried onions (ready to use)
  • shrimp crackers (kroepoek)

peanut sauce

  • 10 cloves garlic
  • 300 g roasted peanuts
  • 1000 ml coconut milk
  • 10 red chilis
  • 1 tsp shrimp paste
  • 62 g coconut sugar
  • 2-3 tbsp rice flour and a little bit of water

sambal

  • 20 red bird eyes chilies boiled/steamed
  • 1/2 tsp sugar
  • salt

Peanut Sauce

  1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
  2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
  3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

  1. Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Use one pot for everything and prepare in advance. First, put oil in the pan and heat well. Cut tofu into squares and dry. Roll in flour to be sure there is no moisture. Deep fry until golden. Set aside. Clean pot.

Fill with water and boil. Add small potatoes for 6 minutes (not too mushy) set aside. Empty pan. Put in eggs and cover with cold water with 2 inches. add salt to avoid cracking (or vinegar) Heat water to rolling boil. Turn off heat but keep the pan on the hot burner, cover and let sit for 12 minutes. Take out eggs and set aside. Add green beans and cook until soft. Set aside. If you would like, add chopped cabbage to hot water without turning on the burner. This only need about 15 seconds.

Assemble everything on the plate cover with peanut sauce. Sprinkle with fried onions.

Categories
Dinners Vegetarian

Mushroom & Cheese Souffle

  •  4 tablespoons (56.7 g) unsalted butter, plus softened butter for brushing
  •  1/4 cup freshly grated Parmigiano-Reggiano cheese
  •  1/4 cup plus 2 tablespoons all-purpose flour
  •  1 1/2 cups milk
  •  3/4 teaspoon salt
  •  1/4 teaspoon cayenne
  •  12 ounces (156 g) shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme
  •  6 large eggs, separated
  •  8 ounces (235 g) chèvre
  •  1/2 teaspoon cream of tartar

Step 1   (45 min) Preheat the oven to 375° (190c) and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.    

Step 2 In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.   

Step 3 In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.    

Step 4 Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.

Categories
Dinners Soups&Salads Vegetarian

Butternut Squash tomato ginger and lime dressing

  • 1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 2½ cm wide slices (800g)
  • 45ml olive oil 
  • 6 large plum tomatoes, halved lengthways (500g)
  • 3cm piece of ginger, finely grated (25g)
  • 1 red chilli, de-seeded and finely diced
  • 2 garlic cloves, crushed
  • 30g dark muscovado sugar
  • coarse sea salt and black pepper 
  • thin sliced red onion

Lime yoghurt:

  • 120g Greek yoghurt
  • ¼ tsp ground cardamom 
  • Finely grated zest of ½ lime, plus 1½ tsp lime juice To serve
  • 5g parsley
  • roughly chopped
  • 30g cashew nuts, toasted and roughly chopped
  • 10g crispy shop-bought onions(optional)

1 Preheat the oven to 240°C/220°C fan/gas mark 9.

2 Mix the squash with 2 tablespoons of the oil, 2 teaspoons of salt and a good grind of black pepper. Spread out on a large parchment-lined baking tray and roast for 35–40 minutes, until golden-brown. Set aside to cool.

*NOTE: skin stays on. Do not slice the squash pieces too thin or they will come out hollow when roasted

4 Place the ginger, chilli, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste.

5 Heat pan on stovetop. Add butter and ginger sace to make liquid and add the halved tomatoes. Cook covered until soft. About 15 minutes. Turn up the heat and cook with cut side down until carmelized. Sprinkle with 1/4 teaspoon of salt

6 Place all the ingredients for the lime yoghurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

7 Spread the squash out on a large platter and arrange the tomatoes in between. Sprinkle sliced red onion. Drizzle over the lime yoghurt, sprinkle with the parsley , cashews and fried onions, if using, and serve.

Categories
Dinners favorite lunch Vegetarian

Torta 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.

FOR HOMEMADE CRUST:

  • 500 g flour
  • 2 tablespoons olive oil
  • 300 g water (almost)
  • a pinch of salt

Prepare the crust, properly mixing flour, water, salt and olive oil. Split the dough into 4. Make 4 thin sheets.

Categories
Dinners Vegetarian

Aloo Gobi Potato Cauliflower Stew

  • 4 tbsp neutral oil
  • 1 tsp cumin seeds
  • ½ tsp nigella seeds
  • 350g waxy potatoes, cut into rough 2.5cm dice
  • 1 medium cauliflower, cut into florets and chunks of stalk slightly larger than the potato
  • 1 yellow onion, finely sliced
  • 4 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 1 tin of plum tomatoes, roughly chopped, or 5 chopped fresh tomatoes and 1 tbsp tomato puree
  • 2 tsp coriander seeds, toasted in a dry pan and ground
  • ½-1 tsp medium chilli powder
  • ½ tsp turmeric
  • 2-4 small green chillies, slit along their length
  • 1 tsp salt
  • 1 tbsp methi (dried fenugreek leaves)
  • 1 tsp garam masala
  • Juice of ½ a lime
  • Small bunch of fresh coriander, chopped

Heat the oil in a wide, lidded pan over a medium-high heat. When it’s hot, add the cumin and nigella seeds and cook for a few seconds util they pop, then add the potatoes and sauté until golden. Scoop out with a slotted spoon and repeat with the cauliflower, then scoop this out into a separate bowl.

Turn the heat down to medium-low, add a little more oil if necessary, and add the onion. Cook until soft and golden but not brown, then stir in the garlic and ginger and cook for a couple of minutes. Tip in the tomatoes, ground coriander, chilli and turmeric and cook, stirring regularly, until the oil begins to pool around the side of the pan.

Add the potatoes back in along with the fresh chillies and salt, bring to a simmer, turn down the heat, cover and cook for five minutes. Add the cauliflower and a good splash of water, cover and cook until both are tender, stirring occasionally to make sure it doesn’t stick, and adding more water if necessary.

Take off the heat, stir in the methi and garam masala and leave for 10 minutes, then stir in the lime juice and fresh coriander before serving

Categories
Sides Soups&Salads Vegetarian

Roasted Aubergine with Garlic, Pine Nuts and Basil

NOTE: this takes about 2 hours. If you make the full recipe for the dressing you will have a lot leftover.

  • 5 medium aubergines
  • 120 ml olive oil plus extra to serve
  • 150 g yogurt
  • 10 g basil leaves
  • 20 g pine nuts toasted
  • sea salt and pepper

Garlic Dressing

  • 50 g peeled garlic cloves
  • 1 1/2 tsp harissa
  • 1 tsp pomegranate molasses
  • 2 1/2 tbsp lemon juice
  • 1/4 tsp chili flakes
  • 1/2 tsp cocoa powder
  • 50 ml olive oil

Preheat oven to 200c. Cut each aubergine in 4ths-half lengthwise then again widthwise. Then cut each section into wedges about 3cm wide and 10cm long and put in a bowl with 1 tblsp olive oil and salt and pepper and mix well. Place them skin side down (not crowded) on a parchment lined baking sheet and roast in the oven for 40 minutes until golden brown. Set aside to cool.

Mix all the ingredients for the garlic dressing into the food processor with 1/4 tsp salt and blitz for about 2 minutes until a smooth paste is formed.

Place the aubergines and dressing into a bowl and mix well. Use your hands as to not break down the aubergines into mush. Leave for one hour or more if possible.

To serve, spread the yogurt onto the plate and put the aubergines on top. Sprinkle torn basil leaves over each plate and then sprinkle pine nuts. drizzle with a little olive oil.

HomeMade Harissa

  • 10 dried New Mexico chiles (or other large dried chile with mild-to-medium spiciness)
  • 7 dried chiles de arbol (increase for more heat, decrease for less heat)
  • 1 Tbsp (heaping) cumin seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 2 tsp coriander seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 1 tsp caraway seeds (not essential, but added to most traditional harissa)
  • 4 cloves garlic, minced
  • 1 ½ tsp smoked paprika
  • 1 tsp sea salt
  • 2 Tbsp lemon juice
  • 1 Tbsp white wine vinegar or apple cider vinegar
  • 1 Tbsp tomato paste (or sub finely chopped sun-dried tomatoes)
  • 1/4 cup olive oil (if avoiding oil, sub water or omit)

Instructions

  1. fsAdd dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
  2. In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don’t own one, just add to a food processor to mix later), and crush into a fine powder.
  3. Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you’ve achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
  4. Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
  5. Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
  6. Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it’s not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
  7. Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.
Categories
Appetizers favorite Vegetarian

Carrot Beignets

  • 250 g haloumi (sheep)
  • 4 large peeled and grated thick carrots
  • 5 chopped spring onions
  • 1 bunch fresh cilantro or parsley
  • 1 tbsp roasted ground coriander seeds
  • 20g chickpea flour
  • 2 eggs lightly beaten
  • 3 tbsp olive oil
  • bunch of ruccola
  • 4 tbsp lemon sauce (see below)
  • pepper and salt

Grate 50g haloumi cheese roughly and stir together with grated carrots. slice the rest of the cheese and set aside. Mix in the rest (up to the oil) of the ingredients and add a bit of salt and pepper, Form into 12 balls and then press them into flat shapes. Put in the fridge for 30 minutes,

Put the oil in the pan and fry the beignets and the sliced haloumi (keep them warm in the oven as you fry them)

To serve, stack the beignets, add ruccola, then fried haloumi, ruccola etc. Finish with lemon sauce.

LEMON SAUCE

  • 1/2 clove garlic chopped fine
  • 1 tbsp honey
  • 1 tbsp mustard
  • juice and small amount of grated zest of 1 lemon
  • 90 ml olive oil

Categories
Dinners Vegetarian

Eggplant Parmesan

Marinara

  • ¼ cup olive oil
  • 1 head of garlic, cloves crushed
  • 1 large red onion, chopped
  • 3 oil-packed anchovy fillets (optional)
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • ¼ cup dry white wine
  • 2 28-ounce cans whole peeled tomatoes
  • ¼ cup torn basil leaves
  • ½ teaspoon dried oregano
  • Kosher salt

Eggplant and Assembly

  • 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
  • Kosher salt
  • 3 cups panko (Japanese breadcrumbs)
  • 1½ teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1½ cups finely grated Parmesan, divided
  • 1½ cups all-purpose flour
  • 5 large eggs, beaten to blend
  • 1⅓ cups olive oil
  • ½ cup finely chopped basil and parsley, plus basil leaves for serving
  • 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
  • 8 ounces fresh mozzarella, thinly sliced

RECIPE PREPARATION

Marinara

  • Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
  • Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.
  • Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Eggplant and Assembly

  • Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
  • Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
  • Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.
  • Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
  • Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13×9″ baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.
  • Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.
  • Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.
Categories
Sides Vegetarian

Maple Roasted Brussel Sprouts

  • 2 lbs brussels sprouts
  • 3 tbsp melted coconut oil or olive oil
  • ½ tsp chili flakes (crushed red pepper) or cracked black pepper
  • ¼ cup maple syrup
  • ½ tsp sea salt or kosher salt
  • More salt to taste
  • Preheat oven to 425°F.
  • Line a half sheet pan with parchment paper or foil (for easy clean up). I prefer parchment paper, since the brussels sprouts won’t stick to it.
  • Wash the brussels sprouts. Trim the stems and cut in half. Pat dry the brussels sprouts with paper towel to remove excess moisture. This is essential to help them become crisp faster.
  • Place the cut, and dried brussels sprouts in a large bowl.
  • Add the oil, chili flakes or black pepper, maple syrup and salt. Toss to combine.
  • Optional – drizzle a little extra oil on the lined baking tray (I recommend this more for a foil-lined tray, in order to prevent the brussels sprouts from sticking to the foil).
  • Spread the coated brussels sprouts evenly on the lined baking tray.
  • Roast in the preheated oven for about 30 minutes. Check half way through, to make sure they are not getting burnt. If you like your brussels sprouts a little more caramelized, keep them in the oven for another 5 – 10 more minutes.
  • Remove from the oven. Taste and season to your liking with more salt if needed. Toss to combine
Categories
Dinners Vegetarian

Heirloom Tomato and Cheese Pie

  • 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
  • 2 tsp. baking powder
  • 1 tsp. granulated sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup cold, well-shaken buttermilk
  • In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.
  • Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.
  • Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.

Make Ahead Tips

The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.

  • 1/4 cup semolina flour
  • Dough from above
  • All-purpose flour, for rolling
  • 3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick
  • Kosher salt
  • 2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives
  • 1 tsp. finely chopped fresh oregano or marjoram
  • Freshly ground black pepper
  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Sprinkle a 12×17-inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.
  • Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 Tbs. semolina flour over the dough, leaving a 1-1/2-inch border.
  • Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.
  • Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.
  • Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.