Tuesday, December 9, 2014

Roasted Cauliflower with Pomegranate Molasses & Lemon Tahini Dressing


I'm kind of in love with the Middle East in oh so many ways, while the cuisine may be nowhere near as stimulating as the political movements going on at any given moment, that is sort of like saying something is shorter than a giraffe.

I whipped this dish together with a few friends and fell in love with it so hard I immediately ran to the store first thing the next day to get more cauliflower and make it again because ZOMG I NEEDED TO SHARE THIS WITH THE (INTER)WORLD ASAP!

The original recipe I used had you frying the cauliflower, which added all sorts of work, time, dishes, and fat, and while I'm kind of into all of those things my freak festishes aren't necc. your freak fetishes so I opted to roast the cauliflower instead.

It is kind of an amazing dish right now for those of us trapped in New England, but vegetal and seasonally appropriate. Stores great for lunches and munches the next day.

Roasted Cauliflower with Pomegranate Molasses & Lemon Tahini Dressing

  • 1 batch of Tahini Sauce 4 Everything
  • 4~ lbs head(s of) Cauliflower
  • Pomegranate molasses
  • Canola (or other high heat neutral oil) for roasting
  • Salt & pepper for seasoning
  • Optional fresh chopped green herbs for garnish (Parsley, cilantro, chives, etc.) 
Preheat oven to 500.

Chop the cauliflower into florets about the size of your thumb, and toss with enough oil to lightly coat. Place on 2 sheet pans covered in parchment paper, sprinkle with salt and fresh ground pepper, and place in oven for about 15 minutes, rotating until they're evenly goldened.

Arrange the cauliflower in a serving dish and lightly drizzle with pomegranate molasses and tahini sauce.  Garnish with chopped herbs if available.

Six years ago this December I posted a recipe for a pretty good Creamy Eggplant Roasted Red Pepper soup.

Monday, December 8, 2014

Thick Tahini Sauce #SAUS4EVRYTNG!

From the right! 

Open Sesame!

Sesames are magic. Tahini is awesome. Therefore tahini sauce=magical awesome sauce that makes your mouth open to access all of the flavorful treasures in front of your FACE! 

Seriously. This stuff is a super treasure for omnivores, vegans, aliens not-otherwise-allergic to sesame (even if they are, it is worth it). It is so super that at la boqueria market in Barcelona, a woman at a falafel shop screamed at me when I touched the bottle on the counter top (my friend got a falafel there, I did not). 

This stuff is good.  Just trust me on this. You can put it on anything: sandwiches, nachos, salads, pizzas, your finger (like really, I just keep squeezing it onto my finger and eating it off. Even when not trying to seduce someone).

It comes together quickly. The only down side is it doesn't last too too long before getting a bit of an off taste (but it is still pretty good then, too), but that shouldn't be a problem. You can also freeze half or so of it for when you're ready. 

blah blah blah RECIPE! 

Thick Tahini Sauce

Now from the left! 

  • 1.5 c Tahini 
  • 3-4 cloves garlic (more if daring)
  • 1 c fresh squeezed lemon juice (5 lemons +/-)
  • 1 t salt
  • 1/2 c water
Toss all of ingredients, except the water, together in a blender or food processor on low until well blended.  Slowly start to add the water until you reach the consistency desired.  You can add a little more if you want for better bottle'ability. Lasts for about 2 weeks.

Variations

  • Spicy! Toss in 2-4 T of your fave hot sauce product (chipotle chiles in adobe sauce! Sriarcha!  Harissa!) 
  • Spicy n' Tangy! Same as above, but also add 1/4 c of pomegranate molasses (available at any middle eastern market or hippie ass coop). 
  • Roasted Garlic! Toss in 6-8 roasted garlic cloves and blend well.
  • Roasted Red Pepper: Blend in 1/4 c roasted red peppers.
2 years ago this December I posted about Peanut Butter Chocolate Crunch Ninja Star cookies.

Thursday, October 23, 2014

Sopa Verde de Elote Recipe (a.k.a. green corn soup)


Alright, I'm going to try blogging. I'm going to do away with standards of trying to be impressive by weaving together the sensory elements of time, place, season, weather, scent, food, and just say 'Hey, I made this!', and maybe if I'm feeling particularly verbal toss in a 'and this is why you should as well!'  I'll use whatever photos I have even if I feel like I could be happier with them.

Here I am with a veganized version of a recipe that originated with Diane Kennedy (a valuable scholar of regional mexican cuisine), got passed along with other authors, and veganized by me.

It is a stunning green soup, with a comforting full, vegetal body, sweet and springy, though best in mid summer when fresh corn starts coming in.   It is hard to describe as it is def't unique, but I feel it is the kind of dish I'd like to see more of at restaurants not just for its stunning vibrance, but also its thick, full bodied character.  With frozen ingredients, it is actually quite easy to make, coming together pretty quickly.


Sopa Verde de Elote Recipe

4 tablespoons neutral cooking oil of choice (I use canola)
1 small-med zucchini, chopped into 1/4-inch cubes
1/2 white onion, minced
2 cloves garlic, smashed & minced
4 cups corn kernels (frozen optional)
2/3 cup green peas (frozen optional)
a small handful of fresh cilantro, plus more to serve
1 small green (serrano, jalapeno, etc.) chile, charred and peeled*
3-6 Salad greens (Radish, romaine, iceburg, etc.)
2 1/2 - 3 teaspoons fine grain sea salt, or to taste
3 1/2 - 4 1/2 cups water

Accoutrements: toasted nuts, lime-cashew cream, lime wedges, cilantro, chopped roasted serrano, etc.

Heat one tablespoon of the oil in a large soup pot or dutch oven, add the zucchini and cook for a few minutes, until soft. Set aside.

Heat the remaining 3 tablespoons of oil, and fry the onion and garlic, without browning, until soft.  Kill the heat.

Blend the corn kernels, peas, cilantro, chile, and lettuce leaves in a high power blender with 3 cups of water. Really aim to get the mixture very smooth, then add the zucchini.  You can either pulse it, or puree it depending on preference.  

Add the puree to the pot and cook over medium-high heat for another few minutes, stirring and scraping the bottom of the pan constantly. If you'd like, another 1 1/2 cups of water, or more, depending on the consistency you like. Add the salt, plus more to taste, if needed. Serve with lots of the suggested toppings.

Serves 4-6.


*To char the chiles: place whole chiles on a hot skillet or grill, cook, rotating regularly, until blistered and charred on all sides. Transfer to a glass bowl, cover, and let steam for a few minutes. Now the chiles are ready to peel.

Prep time: 10 min - Cook time: 10 min

Sunday, October 13, 2013

Edamame Beet Hummus



What started as an effort to clean out my fridge/freezer, resulted in a brilliant red spread that cuts it as a veggie dip, sandwich spread, or a hell of a good April Fool's Day cupcake frosting.  Comes together relatively quickly if you have some extra roasted beets lying around.  While it is def't a different beast than chickpea based hummus, it is good for the carb conscious trying to get more vegetables into their diet.

Edamame Beet Hummus

1 cup frozen shelled edamame
2 medium (1/2 lb) medium beets, roasted and peeled
1/4 cup stirred tahini
1/4 cup fresh lemon juice
2-3 cloves garlic
3/4 teaspooon kosher salt
1 teaspoon toasted cumin, ground
1/2 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
Suggested serving: Sliced cucumbers, pita chips, celery, and olives

Directions

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

Quarter the roast beets. In a food processor, puree the edamame, beets, tahini, juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

To serve: Transfer to a small bowl and drizzle with remaining oil and a few grinds of pepper, surrounding with the suggested vegetables, or refrigerate for later consumption.

Tuesday, September 24, 2013

Caraway-Mint Cabbage Slaw with Garlic-Lemon Dressing

This recipe quickly became a staple of mine during a cleanse I was participating in, where the bulk of my diet was to be comprised of at least 50% raw, minimally processed vegetables.

Easy to make, easier to eat, full of flavor and zing!  It is also a healthier take on coleslaw, made healthier/vegan without the mayonnaise.  Using a mandolin on its finest setting will make very quick work of the cabbage.  You can also use just about any leafy herb that you'd like, such as cilantro, if mint is unavailable.

Caraway-Mint Cabbage Slaw with Garlic-Lemon Dressing

Serves 4-8
2-4 lg. garlic cloves
6 T fresh lemon juice
1/2 c extra virgin olive oil
1 head white cabbage, cored and finely shredded (about 3/4 lbs)
1 small bunch fresh mint, roughly chopped
1/2 bunch fresh Italian parsley, roughly chopped
2 heaping Tbls. toasted caraway seeds
Sea salt and freshly ground black pepper
Place the garlic, lemon juice, olive oil, and half of the caraway seeds in a blender, blend until smooth.

Combine the cabbage, mint, and parsley in a large bowl. Dress with the lemon-olive oil dressing, season with salt and pepper. Serve immediately.

Tuesday, August 13, 2013

Orange kissed beets with walnuts and cumin


Beets, beets, beets, beets, beets, beets (stick with it, totally worth it).  I'm always looking to eat healthier, and raw beets take care of that in spades (plus they're in season!).  Unfortunately, raw they tend to be a bit too earthy/tough.  However, I think I have found a solid combo for making a tasty, healthy, (obvi vegan), preparation for them.  This dish works in any season, due to the diversity of ingredients (toasty walnuts, hearty beets, poppy lemon, toasted cumin, and bright orange). 

Orange kissed beets with walnuts and cumin

Serves 4-6
This is a forgiving recipe, so all of the quantities are really just loose suggestions. Season to taste!

  • 3/4 cup/75 g walnuts, toasted and coarsely chopped
  • 3 medium large beets (about 12 oz/400g), peeled
  • 1 t cumin seeds, toasted and ground
  • a couple of handfuls parsley, chopped
  • 1/2 c or so fresh squeezed orange juice
  • 2 T fresh lemon juice
  • 1 T olive oil
  • Salt & pepper to taste
Peel the beets, and either grate them or use a matchstick cutter on a mandolin (I used the smallest setting on a spiralizer which made quick work of them).

Place beets in non-reactive bowl (glass or plastic) and toss in the rest of the ingredients until evenly distributed.  Let the ingredients marinade in the citrus blend for about 20 minutes, periodically tossing around again.  This will help lighten up the earthiness of the dish.

When plating, feel free to adorn with another drizzle of olive oil, more chopped nuts, or fresh parsley.

Tuesday, August 6, 2013

Blueberry Lavender Lemonade - Sugar optional!


Blah blah blah, summer, blah blah blah, fresh berries like whoa, farmers markets double rainbows naked swims, blah blah blah... I've actually been making some amazing food like whoa, but I've also been on a dietary cleanse that restricts me to mostly fresh fruits and vegetables so my standard for "amazing," may be a little uncalibrated at the moment.  Regardless, I'm honestly going to try to get a few blog posts in before I head out to Burning Man for the summer (where I'm camping with TottenKitten!). Wish me luck, I know I said the same thing my second to last post, in uhm... April.

Anyway, on this recipe. I'll post the notes here. You can ditch sugar for your sweetner of choice (a blend of erythritol and stevia is pretty solid, or a blend of stevia and sugar). Refreshing, perfect for summer, all that jazz. Oh, speaking of jazz... It goes great with a little bit of champagne or sparking water! 

Lavender Blueberry Lemonade

  • 1 cup/130g sugar
  • 4 1/2 cups water
  • 1/4 cup dried lavender blossoms *
  • 1 cup fresh squeezed lemon juice
  • 3/4 cup fresh or frozen blueberries
Step 1: Combine 1 c water and the sugar (or sugar sub) into a small sauce pan and bring to a boil, stir until sugar is dissolved. Kill heat and add the lavender. Cover and let steep for about 10 minutes (if you over-steep this, it will become too medicinal tasting), strain into blender bowl and let cool.

Step 2. Add the remaining ingredients and blend. Strain if desired (but I like the blueberry solids, personally), and pour into glasses with a few blueberries to accessorize your beverages.  You may also mix with some sparking water or spirits.

* You can get lavender blossoms from any number of places. I picked mine up at the Copley Square Farmer's market in Boston.