pickyfrench: Vegetarian

Showing posts with label Vegetarian. Show all posts

Zucchini and Chickpea Fritters

1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon turmeric
2 medium zucchinis, grated (about 2 cups)
1/4 cup chopped fresh basil
1/4 cup olive oil, divided
3 /4 cup water, additional water as needed 

In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.  

Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.  

Heat the remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.  

from: https://fredhutch.cafebonappetit.com/zucchini-and-chickpea-fritters/

Ingredients
2 tablespoon Ghee or Oil
2 teaspoon Cumin seeds (Jeera)
2 Green chili pepper optional (japaleno)
2 Onions diced
1 tablespoon Garlic minced
1 tablespoon Ginger grated
1 can of whole tomates
2 cup Brown lentils (Whole Masoor Dal) rinsed and soaked for at least 30 min
5 cups Water
2 tablespoon Lime juice
Cilantro to garnish

Spices
½ teaspoon Ground Turmeric (Haldi powder)
2 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Red Chili powder (Mirchi powder) adjust to taste, I used mild Kashmiri red chili powder
1 teaspoon Garam Masala
2 teaspoon Salt adjust to taste

Instructions

Add ghee to hot dutch oven then and cumin seeds. Saute for 30 seconds.
When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
Add tomato and spices. Stir and sauté for another 2 minutes.
Add the lentils, water and stir well.
Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.
Garnish with cilantro. Serve dal with roti, naan or rice.

https://pipingpotcurry.com/brown-lentil-masoor-dal-instant-pot/#wprm-recipe-container-8269

Cavolo Nero Pasta

New: Jan 2024

1 bunch dinosaur kale -- stems removed (cavolo nero)

4 cloves garlic

200ml olive oil

200g Pasta (rigatoni best)

1 lemon

100g Parmesan

Black pepper + salt

Blanch the cavolo nero leaves in boiling salted water with 3 gloves of garlic for 3 minutes. Blend with a raw glove of garlic & the olive oil until you have a nice smooth consistency. Cook your pasta of choice in salted water. Drain & toss with the cavolo nero, finish off with extra olive oil, lemon zest, black pepper & parmesan.

Originally from: https://www.instagram.com/thomas_straker/reel/C2C3H3YISbE/

Vegetable Souvlaki

New: Aug 2023

Ingredients
1 eggplant
1 1/2 yellow bell pepper
8 cherry tomatoes
1/2 red onion
200g halloumi cheese (7 ounces)
4 tbsps olive oil
juice of 1 lemon
1/2 tsp dried oregano
2 pita breads
4 metal or wooden skewers

Instructions
To make these delicious vegetable skewers (souvlaki), start by preparing the vegetables. Halve and deseed the peppers and cut in 2 cm chunks. Cut the red onion into wedges and roughly chop. Top and tail the eggplant, cut it in half and slice in 2 cm chunks.
Cut the halloumi cheese in 2 cm cubes and place in a large bowl. Add the veggies, drizzle with the olive oil and lemon juice, sprinkle with dried oregano and season. Mix well with your hands, so that all the flavours blend.
Assemble the vegetable skewers. Thread the vegetables and halloumi cheese, comfortably on the skewers, so that everything cooks evenly. If using wooden skewers, cut them to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.)
Preheat a grill or griddle pan on a high heat. Grill the vegetable skewers for about 12 minutes, turning once on each side, until nicely coloured and softened. Don’t forget to to bast with any leftover marinade, as they cook.
In the meantime, warm the pita breads for a few minutes in the oven.
Serve these amazing vegetable skewers with the warm pita breads, some leafy greens and a big dollop of Greek yogurt. Enjoy!

From: https://www.mygreekdish.com/recipe/vegetable-skewers-souvlaki-halloumi-pita-bread/

Made with Jihong and Yan's scallion oil:

Kale, shiitaki, green onions, (chinese vinegar)

Have to precook eggplant or something

Drop an egg on rice, add green onions

New: Oct 2022

1 L water

3 bags dashi

120 g miso paste

Large handful of shiitake, soaked and slices reserve water

1 pack (454 g) silken tofu, cut parallel and then cubed

5 green onions sliced

Avocado Toast

Neapolitan Pizza

new: April 2020

For 6 balls, each ball 260g (see PizzApp)

66% water, 4% salt

909 g flour tipo 00

36 g salt (originally did this with Morton Kosher)

11.8 g yeast

600g water

Directions

Combine flour, salt, and yeast in a large bowl and whisk until homogenous.

Add water and incorporate into flour using spatula until no dry flour remains on bottom of bowl.

Cover bowl tightly and allow to rise at room temperature for 8 to 12 hours.

---

Turn dough out onto lightly floured surface and divide into six even balls.

Place each in a covered quart-sized deli container or pizza holder with plastic wrap over the top (and lid)

Place in refrigerator and allow to rise at least 2 more days, and up to 4.

Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

originally from: https://www.seriouseats.com/basic-neapolitan-pizza-dough-recipe

Guacamole

2 ripe avocados

1 small heirloom tomato

1/4 c red onion

Juice from half a lime

Hummus with Greek Yogurt

Ingredients

1 (15 oz) can cooked chickpeas (OR 1 heaping half cup dried soaked overnight)

4 tablespoons chickpea liquid from can

2 garlic cloves

2 teaspoons of roasted garlic

1 teaspoon ground cumin

2 tablespoons lemon juice

2 tablespoons tahini paste

¼ cup olive oil

½ cup Greek yogurt

Salt to taste

Garnish: olive oil, sumac, olives, chickpeas

Instructions

Pulse the garlic cloves in the food processor until finely chopped.

Add the chickpeas and pulse until crushed.

Add the remaining ingredients and puree until smooth.

Taste and adjust seasoning if needed.

Transfer to a serving dish and garnish with a drizzle of olive oil, chickpeas, and some olives. Sprinkle with sumac and serve with veggies, pita chips, or breadsticks.

Notes

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Originally from: https://www.dimitrasdishes.com/creamy-greek-style-hummus-with-yogurt/

Aloo Palak

New: November 2020

INGREDIENTS

1 pound (16-oz package) of prewashed organic baby spinach OR 2 small organic bunches of spinach (500 grams), washed, rinsed, and stems removed fresh or frozen

2 large russet potatoes (300 grams) peeled and cubed

1/4 cup neutral oil such as grapeseed or avocado

1 tbsp ghee (or sub butter) optional

2.5 tsp cumin seeds

1 medium onion finely chopped

2 green chili peppers slit in half

4 cloves garlic crushed

1/2 inch piece ginger crushed

2 medium to large tomato finely chopped (about 170 grams)

2 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1/4 tsp red chili powder

¾-1 tsp salt or to taste

1 tsp garam masala optional

1 tsp freshly squeezed lime or lemon juice

INSTRUCTIONS

Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.

Boil** the cubed potato with 1 tsp salt until tender. Drain and set aside.

Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.

Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.

Serve hot with roti, naan, ricerice or bread. You can also serve yogurt and chopped red onions on the side, if desired.

*I use the pulse function to chop the onion and tomato as well.

**To boil the potatoes: place the potatoes in a saucepan and cover with a couple inches of water. Stir in salt. Bring to a boil, then reduce to a simmer. Check the potatoes for doneness in about 10 minutes. When they are tender enough so that a fork can slide easily through the center, they’re done. Drain and set aside.

From: https://www.teaforturmeric.com/easy-spinach-potato-curry-aloo-palak/

Lazy Holubtsi Stir Fry
because who's got time to roll cabbage?

New: Apr 2020

Cabbage, thinly sliced
Carrot

Onion
.6 lb ground beef
Salt
Pepper
Bay Leaves

Butter
Tomato

1. Stir fry carrots and cabbage in some butter, once cooked remove
2. Stir fry onions in olive oil with bay leaves, once translucent add ground beef and cook until just done
3. Add the carrot/cabbage mix, salt and pepper to taste

Marta's Varenyky
New: Apr 2020

Ingredients (yields between 30-40)
Dough
1 egg
1 tbsp sour cream
1/4 cup lukewarm water
1/2 cup milk
0.5 tsp salt

Filling
2 pounds of Yukon gold potatoes, peeled and cut into chunks
2 large sweet or yellow onions, diced

plenty of sunflower oil
plenty of unsalted butter
ground pepper
sour cream for serving

Filling
1. Put potatoes into salted water and boil
2. Sautee onions in oil at medium low heat, add pepper and salt as needed
3. When potatoes are done, mash well, add half the caramelized onions, set aside to cool

Dough
1.Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
2. To the liquid ingredients, add in flour, and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
3. Let rest in fridge breifly

Varenyky
1. Bring large pot of salted water to a relaxed boil
2. Roll dough about twice as thick as ravioli and cut out with a cup
3. Form varenyky
4. Add 5-7 to boiling water, once they float to the top, wait 20 s and scoop out
5. Put in a buttered bowl or a buttered frying pan to fry

Original:
ingredients (yields between 30-40)
2 - 2.5 cups of all purpose flower
2 large sweet or yellow onions
1.5 - 2 pounds of Yukon gold potatoes
plenty of sunflower oil
plenty of unsalted butter
1 egg
a cup of warm water
salt
ground pepper
sour cream for serving

a 2.5 inch diameter mug/cup
rolling pin
a fork
a teaspoon
one medium pot for mashed potatoes
one large pot for boiling pierogies
one large pan for caramelizing onions

1. start by peeling potatoes and then cut into big chunks. have a pot of salted water ready to put potatoes in as you go so they don't turn brown. then boil!
2. dice onions and add into a pan of a generous amount of sunflower oil with 2-3 pinches of salt on medium-low heat. amount of oil is per your discretion but it should definitely coat the entire bottom of the pan.

now it's time for dough! it's like pasta dough so you'll be very familiar with it!

3. make a flour volcano and then put a hole in the middle.
4. add some of the warm water and then stir with your fork until flour clumps together. do that 1-2 more times and add pinches of salt, not too much salt though.
4a. stir the onions!
5. then once 1/2 of the flour is mushed up, add the egg and fork it around a bit.
6. then you know the drill! finish that dough by rolling it into a cute ball, baby!

now it's time to wrap the dough in plastic or whatever to chill in the fridge for 5 minutes while you make the mash. AND time to add a big pot of salted water (about 1/3-1/2 of the pot should be water) on medium heat for boiling. should NOT be come to rolling boil. a relaxed boil...

7. strain potatoes and mash with a tablespoon or two of butter.
8. onions should be a nice golden brown by now, and if they are, turn the burner off and add half of them to the pot of potatoes and mix. add some salt if you need to. definitely add ground pepper.

now it's time to take some bites out of the yummy filling. you may have a lot, which is good, you can eat it as a side the next day. that's what we do. oh, and, the other half of the onions are for serving along with sour cream.

get your rolling station ready with extra flour so that the dough doesn't stick to whatever surface you're using. i like to use a third of the dough at a time because it's easier to roll out.

9. roll out dough should be about twice the thickness of ravioli dough. no more.
10. cut out circles with the rim of whatever mug you're using.
11. use a teaspoon of filling at your discretion and then press sides together!
12. add your first batch (5-7) to the pot of boiling water.
13. they float to the top and once they do, wait 20 seconds before taking them out.
14. place them in a buttered bowl.
15. stir them around so they don't stick together.

you'll be able to tell if your dough is too thick after you cook your first batch in boiling water. or if you're confident, fuck it and keep going and finish with everything!

serve with sour cream, caramelized onions, butter, salt and pepper!

INGREDIENTS
¼ cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt

PREPARATION
1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.

2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.

3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)

4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

From NYT

Lebanese Tabbouleh

New: April 2020

INGREDIENTS
1 cup fine bulgur wheat, 1 cup boiling water
1 small garlic clove, minced
Juice of 2 large lemons,
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped (2 on the vine tomatoes)
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
¼ cup extra virgin olive oil

PREPARATION
Put 1 cup boiling water over 1 cup bulgar wheat, let absorb for 1 hour.
Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt.
Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings.

From NYT

https://thewoksoflife.com/hot-dry-noodles-re-gan-mian/

(No Cheese) Pesto

New: November 2015

Makes about 6 servings

INGREDIENTS

1.5 cup2 walnuts (or pine nuts)
Coarse salt and ground pepper
8 ounces of basil, then remove thick stems
6 garlic cloves
1.25 cups extra-virgin olive oil
DIRECTIONS

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.

Meanwhile, bring ~6 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

In a food processor, add garlic cloves and pulse several times to chop. Add nuts and basil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

adapted from Martha Stewart, http://www.marthastewart.com/337337/basil-pesto
original (8 cups (4 ounces) lightly packed fresh basil leaves)

pickyfrench

Zucchini and Chickpea Fritters

Masoor Dal (Brown Lentil Dal)

Cavolo Nero Pasta

Vegetable Souvlaki

Scallion Oil Pasta

Vegetable Kebabs

Egg Rice

BBQ Eggplant

Miso Soup

Avocado Toast

Neapolitan Pizza

Guacamole

Hummus with Greek Yogurt

Aloo Palak (Spinach and Potato Curry)

Lazy Holubtsi Stir Fry

Marta's Varenyky

Alison Roman's Caramelized Shallot Pasta

Lebanese Tabbouleh

Hot Dry Noodles

(No Cheese) Pesto

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