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.


  • 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