Posts filed under 'Vegetarian'
Allow me to introduce you to the little black dress of my pantry: Simply Organic French Onion Dip. My neighbor, Eliza, turned me onto to it several years ago when she served it at a party. I seriously could not stop eating it – like get your face out of the dip bowl Mayone.
This dip is terrific with crudite, especially Persian cuke slices, and particularly sinful with Trader Joe's Ridge Cut Potato Chips. As I type this I really want to go to the downstair's fridge and indulge but I will wait until the pre-game show. I think I can, I think I can…
And while Barr is the Queen of Schmootz, I tend to be less industrious when it comes to dipping, I have a few homemde favorites in my recipe file like Rosemary, Sage and White Bean Spread but I often defer dips to other guests who so gratiously offer.
Made one day ahead with 2 cups of sour cream, this dip is a party staple. It is also organic, certified gluten-free and vegetarian. Last night as I was prepping dips, I thought this dip base would probably make a superb slow cooker pot roast and veggies. I promise to report back. If you cannot find the packets at your grocery, it is available fro sale online.
Happy Super Bowl to you flavoristas, may your gameday buffets be overflowing.
Go Patriots!
February 5th, 2012
One of my favorite snack indulgences is Yummy's Choice Labaneh. As I hate to beholden to buying snack foods so I embarked on trying to make my own.
Labaneh, not to be confused with keffir cheese or Greek sour cream is a wonderful "cheese" made from strained yogurt that has many iterations from the Eastern Mediterranean. In most households the plain strained yogurt is simply served with some dried mint and unfiltered olive oil as a dip for pita bread. Some add Z'hatar spice too. Sammy's takes it a few delectable steps further.
A quick web search found me scratching my head as there seemed to be quite few interpretations of what constitutes labaneh. One of my favorite blogs, The Nourished Kitchen had thorough information as to how to make labaneh and then suggestions as to how to enjoy it in addition to all the health benefits you get from eating it. Wikipedia provided decent background information on strained yogurt.
Recently I found Lebni from Greek Gods which they sell as Kefir Cheese. Then I found a torn out page from Saveur magazine from a few years back featuring Lebni in their 100 issue.
I was driven to my tower of cookbooks. Jeffrey Alford and Naomi Duguid, intrepid Canadian travelers and chroniclers of international traditional foods as well as the amazing Eastern Mediterranean expert, Claudia Roden and historical food writer Anne Mendelson, offered what I needed in terms of background and recipes.
Flatbread and Flavors, a favorite book by Alford and DuGuid, and Anne Mendelson's Milk Through the Ages have the best recipes for making yogurt cheese balls that you store in olive oil. If you don't have either book and don't feel like purchasing yet another cookbook – their technique is the same as the one on the Nourished Kitchen site listed above. Claudia Roden in Arabesque calls it "cheese and yogurt dip" and includes adding feta to the yogurt -like Yummy's, but no walnuts.
Here is my version of Yummy's labaneh. I guarantee that you will enjoy this tangy, salty, herbaceous "yogurt cheese". I served it with some homemade pita crisps (Labaneh is pictured in the center) and even placed some in some nastursum flowers.
The other nibbles are fresh figs with caramelized walnuts and Pt. Reyes blue cheese, dates with parmesean cheese and Marcona Almonds and "fried" chick peas (recipe posting soon). To me the closest thing I can relate this "cheese" recipe to is French Boursin. I could see leftovers being used in Kimberly's Grilled Portabella Mushroom Sandwich on Meatless Mondays.
Barr's Lebaneh
1/4 cup toasted walnuts
1/4 feta cheese
1/4 cup Greek Gods Lebani (Keffir Cheese)
1 clove garlic
EVVO, a nice fruity variety
1 Tbsp. each Chives, mint, parsley -chopped fine
You can make this by hand which makes for a wonderful consistency, but I prefer to use my food processor. The recipe also easily doubles for a crowd.
Place the walnuts into the food processor and pulse until they are fine and crumbly. Remove about 1 Tbsp.
Add the feta and Greek God's keffir cheese and the clove of garlic. Turn machine on and puree with the machine running add about 1/8 cup olive oil.
Remove from the food processor and place into a bowl. Stir in the finely chopped herbs. Drizzle on some more olive oil and season with salt and pepper. Garnish with the remaining walnuts and serve.
October 15th, 2011
We had dinner at our neighbor's house the other night. They are the founders of New Planet Beer, a company that produces amazing gluten-free beer. I love the raspberry brew. The salad dressing they served is a new personal favorite.
The combination of apricots and basil was a surprise for me and one that I never have considered. The dried apricots (and I recommend using the sulphured kind) give this dressing a beautiful color when blended with the basil.
Seneca adapted it from About.com. After reading the original recipe, I think her adaptation is really superior and easier to make year round when fresh apricots are not available. This is the perfect time of year to make this dressing as the basil is plentiful and inexpensive.
Seneca's Basil and Dried Apricot Salad Dressing
Enough for a large salad for 2.
It is best to make and use this dressing on the same day because it will lose its vibrant color if it sits too long.
4 dried apricots, sulphured apricots are preferable as you will have a nicer color
1 to 2 Tbsp. apple cider vinegar, to taste (slightly sweet or more acidic)
1 tsp. raw blue agave
1/4 cup fresh basil, chopped
2 Tbsp. grapseed oil or mild olive oil
(nut oil like walnut or almond would be good too)
Salt and Pepper, to taste (see pantry note about flake salt below)
Rehydrate the apricots in hot water. Drain away all of the water except for 1 Tbsp.
Put the apricots and the reserved water in a blender along with the cider vinegar, and agave. Process into a thick puree. Add the chopped basil and blend again. Now whisk in the oil.
Arrange your salad: Arugula, mache, spinach and baby greens are all excellent choices. In one version, I added toasted walnuts and the Early Girl tomatoes that are so abundant in Boulder Farmer's Markets. This dressing also works well on raw kale salad.
Flavorista Bonus Material
Some of My Pantry Staples:
Maldon's Smoked Sea Salt Flakes are an excellent choice for salads. Sprinkle it over the salad just before serving, rather than mixing it ito the dressing, for the best flavor and effect.
The entire Wholesome Sweeteners line is noteworthy but I especially like this organic agave.
Spectrum's Organic unfiltered apple cider vinegar is my preferred cider vinegar. I've tasted quite a few brands, and this one is by far the best as it doesn't have a harsh bite.
October 2nd, 2011
To quote my six year-old, "You will love this!" Prepared easily in one pot, this curry is terrific served over rice or with pitas. As an added bonus, it freezes and reheats well so feel free to double the batch.
Potato and Spinach Curry
Serves 4
Do not be put off by the ingredient list. Other than the baby spinach, you probably already have all of the ingredients in your pantry. If you prefer a spicier curry, add a finely chopped jalapeno pepper along with the onions.
1 Tbsp. olive oil
1 med. onion, thinly sliced
2 tsp.minced garlic
2 tsp. turmeric
1 1/2 tsp. curry powder
1 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne
4 small potatoes, washed well, cut into1-inch pieces
1 (14-oz) can light coconut milk
1 (28-oz) can whole tomatoes, drained and quartered
1 (15-oz) can chickpeas, rinsed and drained
1 (5-oz) pkg. baby spinach
1 Tbsp. lemon juice
1. Add the oil to a large, heavy-bottomed pot over medium heat. When hot, add the next 9 ingredients (onion through cayenne). Cook and stir until onion begins to soften and the spices are very fragrant, about 2 minutes. Stir in the potatoes to coat with the spices.
2. Add the coconut milk, tomatoes and chickpeas. Stir well and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cover. Cook for 20 minutes stirring occasionally. Remove the cover and simmer for 10 more minutes or until the potatoes are tender.
3. Turn off the heat and stir in the spinach and lemon juice. The dish is ready to serve once all of the spianch has wilted.
September 19th, 2011
Late August is a cooking gardener's favorite time of year; green beans, zucchini, tomatoes and cukes are resplendent and anxious to cross the kitchen threshold. Before kiddos, I was an avid home gardener and maybe someday, I will grow vegetables again but for now I am quite satisfied shopping at farmer's markets.
Got cukes? Make pickles! The secret behind these ultra-crisp dill chips is salting the cucumbers before making the pickles, I learned this technique in the book Quick Pickles. Pulling some of the moisture out of the cucumber allows them to absorb the brine better and indded they do become more crisp.
Pickles are so pretty when you first add the vinegar, unfortuately the bright green fades as the pickling process continues.
Pickling cukes rinsed and ready.
Salting the cukes.
Brine seasonings.
Refrigerator Dill Pickles
Makes 2 quarts
New England cukes are perfect for pickling and it need not be an all day, complicated affair. I love refrigerator pickles because they are super crunchy and the flavors stay really bright. Once you start making homemade pickles, you may never go back to store-bought.
10 pickling cucumbers, ends trimmed, cut into 1/2-inch thick chips
5 Tbsp. kosher salt or sea salt, divided
2 fresh dill fronds or 1 tsp. dried dill, divided
1 Tbsp. minced fresh garlic, divided
1/2 tsp. crushed red pepper, divided
2 cups white vinegar
2 cups water
2 tsp. yellow mustard seed
1 tsp. dill seed
1/4 tsp. celery seed
1. Add the cucumber chips to a large non-reactive bowl (glass or stainless steel) and toss them with 3 Tbsp. of the salt. Cover and set aside for 2 hours, the salt will pull a fair amount of water out of the cucumbers. Rinse the cumbers several times and pat dry.
2. Divide the fresh dill, garlic and crushed red pepper between two 1-quart jars. Pack the cucumber chips into the jars.
3. Add the vinegar, water, mustard seed, dill seed, celery seed and remaining 2 Tbsp. salt to a non-reactive pot over medium-high heat. Once the brine boils, ladle it into the jars over the cucumber chips.
4. Let pickles cool to room temperature. Cover jars and refrigerate for 6-24 hours for full flavor. Refrigerator dills can be stored for about 1 month, if they last that long.
August 22nd, 2011
Maine corn has arrived at market. Hip hip hooray! My kiddos could eat corn on the cob 7 days a week for lunch and dinner. While tend to agree with this sentiment, I also like to think off the cob and love recipes that present corn in a different and delicious way. This salad is one of my August specialties, I serve it alongside grilled chicken or shrimp. Leftovers make a perfect summer lunch.
Sweet Corn Salad with Fresh Herbs and Feta
Serves 8-10 as a hearty side dish
Ample, August tomatoes, sharp feta and aromatic herbs combine to present summer corn in a whole new way. This salad can be served warm or cold. The corn can be pre-cooked one day ahead of time and refrigerated until needed for the salad.
6 ears corn, shucked
1 pint grape tomatoes, halved (or 2 cups chopped garden tomatoes)
1 cucumber, peeled, seeded, and finely chopped
1 orange or green bell pepper, finely chopped
1/3 cups finely chopped red onion or shallot
2 Tbsp. finely chopped fresh majoram or oregano
2 Tbsp. thinly sliced fresh basil
2 Tbsp. finely chopped fresh parsley
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup extra-virgin olive oil
3 Tbsp. red wine vinegar
1 cup crumbled feta, divided
1. Fill a large pot 3/4 full with water and bring to a boil over high heat. Add 3 ears of corn to the pot and simmer for 4 minutes. Using tongs, transfer corn to a colander and run cold water over the corn to stop the cooking. Repeat with the remaining corn.
2. While the corn cooks and cools, add the next 9 ingredients (tomatoes through black pepper) to a large bowl and set aside. Use a sharp knife to cut the corn kernels off of each cob. Transfer the kernels to the bowl with other vegetables and toss well.
3. In a small bowl, whisk together the oil and vinegar. Drizzle the dressing over the vegetables and add 2/3 cup of feta. Toss gently to combine. Garnish the salad with the remaining feta and serve.
Cook’s Note: You can certainly make corn salads with raw corn but blanched corn delivers a better tasting salad. You can also replace the basil with fresh mint for a different flavor profile.
August 6th, 2011
If you're entertaining and need something green to snack upon, here are some lovely and simple spreads to put out with carrots or crackers of your choice. Radishes offer a gorgeous color contrast to these verdant springtime dips.
Homemade dips and spread are great make-ahead appetizers. Any leftovers are perfect for vegetarian sandwiches. I love how these dips have variations of green color.
Our friend Becky of The Organic Dish in Boulder shared her green pea hummus with us a while back. Kimberly has made Becky's recipe with 1/2 green peas and 1/2 edamame and happily reports that it was super yummy. I have also made it with fresh mint and no tahini with equally refreshing, delicious results.
This lima bean skordalia was inspired by one I bought at Market Hall in the Rockridge neighborhood of Oakland, CA. Like the green pea hummus, it's easy to make and yummy. Fava bean puree takes a bit more time as you need to shell the fava beans.
Lima Bean "Skordalia" with Feta
1 bag frozen lima beans
Juice from 1 lemon (about 2 Tbsp., more to taste)
4 cloves of garlic
1 tsp freshly chopped oregano
4 to 6 Tlbs. best quality EVVO
Salt and pepper to taste
6 ounces Feta cheese (I recommend a French Sheep's Feta), crumbled
Cover the lima beans,and 4 cloves of garlic with water and bring to a boil for 5 minutes. Turn off heat and let limas cool in the water.
Strain off the water, reserving at least 1/2 a cup for adding to the puree later. Place the beans in the bowl of a food processor.
Add the garlic, oregano, lemon juice and the EVVO. Process until smooth, adding some of the hot water to make the puree smooth. Remove to your serving dish and stir in the crumbled feta. Season with salt and pepper.
Fava Beans Puree
This recipe is adapted from the Chez Panisse Vegetables cookbook. This puree has always been a harbinger of summer for me. Fava beans are very earthy, do not try and make this with the canned variety. You will be disappointed.
2 lbs. fresh fava beans, parboiled, cooled in iced water and shelled
Splash of dry white wine
1 small leek, white part sliced very thinly
1/4 cup EVVO (preferably a different one from the lima bean skordalia, something fruity like Puget from France.
2 cloves garlic
1/4 of a bay leaf
1 sprig of fresh thyme
1 Tbsp. fresh lemon juice
1/4 tsp. finely grated lemon zest
salt and pepper to taste
Heat the olive oil in a large pan under medium to low heat, add the leek and cook until soft. Add the minced garlic and fresh thyme and bay leaf. Now add the shelled fava beans and splash of white wine.
Once you can smash the favas with the back of a spoon easily, remove from heat. You can now either smash the mixture with the implement of your choice or remove the bay leaf and place the beans in the bowl of a food processor and puree until smooth. Adjust seasoning and serve.
June 11th, 2011
This is one of my favorite recipes for steamed or roasted asparagus. It's perfect for a spring brunch. This would also be delicious as a Meatless Monday dinner item alongside a nice salad and roasted potatoes.
Asparagus Salad with Almonds, Eggs and Parsley with a Whole Grain Mustard Vinaigrette
2 Tbsp. whole grain mustard (Dijon will do too but whole grain is much prettier)
2 medium cloves of garlic, minced
2 Tbsp. Capers, chopped roughly
2 Anchovies(not packed in salt, but marinated), chopped (optional)
1/4 cup Sherry Vinegar
(You can use any vinegar you like, infact fruit or herb infused vineger, like tarragon, work exceptionally well)
Juice of 1 Orange (about 1/2 cup)
1 cup EVVO
2 bunches asparagus, cooked to your liking
(I like to blanch them, shock them in ice water than dry them off.)
3 eggs, hard boiled, peeled and coarsley chopped
(Best way to do this is to put eggs in a pan of cold water, bring to a boil. Boil for 3 minutes. Cover, turn off heat and let eggs sit for 1 minute. Cool and peel.)
1 cup almonds (Marconas, as pictured, work well but slivered will suffice)
2 to 4 Tbsp. Italian flat leaf parsley, chopped and a few leaves left whole for garnish
Salt and pepper to sprinkle on top just before serving
Place the mustard, capers, anchovies, and garlic into a bowl or glass jar. Add the orange juice and sherry vinegar. Now add the olive oil (listed as EVVO) while whisking (if using a glass jar then pour oil in place lid on and shake it baby).
Place the cooked and cooled asparagus on to a platter. Sprinkle the chopped eggs, parsley and almonds on top. Pour the dressing over the top, reserving some fo serve alongside. Sprinkle with salt and pepper and serve.
April 25th, 2011
This recipe was born out of neccesity. A pot of over-cooked beans would have turned to mush in a salad or soup, so a schmootz was the simple solution.
This was became a staple of my vegan detox as a spread on rice cakes, as a substitute for mayo and as a dip for blanched veggies. It was especially delicious spread onto thin potato slices.
You couuld certainly throw all of the ingredients and to a food processor and press puree but I strongly suggest that you take the extra step of cooking the shallots and garlic before pureeing. The extra flavor it adds to the dip is totally worth the minimal effort.
This spread is budget-friendly and can be made-ahead of time. It lasts about a week in the fridge. Do not be nervous about the small amount of hot sauce added to the recipe, this dip is not spicy, the hot sauce simply brings out the best in all of the other ingredients.
Rosemary and Sage White Bean Spread
1/4 cup olive oil
1 shallot, finely chopped
1 tsp. minced garlic
2 Tbsp. fresh rosemary leaves
1 Tbsp. thinly sliced fresh sage leaves
4 cups white beans, rinsed and drained (homemade or from a can)
2 Tbsp. lemon juice
1 tsp. kosher salt, more to taste
1 tsp. siracha chili sauce or red pepper sauce, more to taste
1 – 2 Tbsp. water
optional garnish: high quality extra-virgin olive oil
Add the olive oil, shallot and garlic to a small skillet over medium heat. Cook and stir until fragrant, about 5 minutes. Turn off heat. Stir in the rosemary and sage leaves.
Add all of the remaining ingredients, except for the water, to the bowl of a food processor and top with the olive oil mixture. Process until smooth. Add 1-2 Tbsp. of water and process until the mixture reaches the desired texture. Serve at room temperature or refrigerate until needed.
For extra flair and flavor, drizzle a very small amount of extra-virgin olive oil over the dip before serving.
April 4th, 2011
Romesco sauce originates from Spain and is one of my favorite schmootzes. Usually it's enjoyed in the spring as a sauce for grilled spring onions. I've seen versions of it made with walnuts, almonds and pine nuts or a combination of all of them.
Since my other favorite schmootz is muhammara is made with walnuts; I like to use hazelnuts in this roasted red bell pepper spread.
Any leftovers are delicious on sandwiches.
Hazelnut Romesco
2 ancho chilies, re-hydrated in boiled water, stems removed and then pureed
(cascabel works well too)
1/4 cup EVVO, divided
1/2 cup hulled hazelnuts (almonds are also good)
1 large slice of day old bread, roughly chopped
4 cloves of garlic, roughly chopped
1 1/2 cups roasted, peeled red bell peppers (about 2 large ones)
1 Tbsp. sherry vinegar
1 large tomato, peeled and seeded or 1 cup peeled chopped tomato from a can
(Muir Glen Fire Roasted would be a nice touch)
salt and pepper to taste
1 Tbsp. Spanish paprika
flat leaf parsley
Heat a Tbsp. of the olive oil in a large saute pan. Add the hulled hazelnuts and bread. Cook for about 3 to 4 minutes. Place the mixture into the work bowl of a food processor.
Return the skillet to the stove and add the remaining oil, chilies, garlic, bell peppers,sherry vinegar, tomatoes, salt and pepper. Cook for about 3 to 4 minutes. Add the paprika and then place this mixture in the food processor as well.
Pulse the mixture together for as long as you like. I like mine to be a little crunchy so I pulse it until it just begins to form into a puree. Taste for seasoning, add more salt and pepper, if necessary. Garnish with flat leaf parsley.
Serve along side, crostini or with grilled spring onions.
March 27th, 2011
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