vegan recipe

Grilled Peppers with Saffron Vinaigrette

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This makes for a good mini salad in a multi-course meal, or try it over crostini for an appetizer you can make ahead and keep in the fridge waiting for the moment to strike. It also just has a lot of yummy tips for how to best bring out the flavor in peppers, and the dressing is a fantastic addition to your repertoire. This recipe is from one of my favorite books: Vegetarian Cooking for Everyone (by Deborah Madison, which my family lovingly refers to as the family potluck bible. If you’re interested in canning those peppers from the market and save Summer for the coming Winter, check out this old time method.

Directions:

Grill and peel a selection of different-colored bell peppers (directions below), allowing 1/2 pepper per person. Be sure to reserve any juices that collect in the bowl while they’re steaming.  Slice the peppers into halves or quarters, scrape out the seeds, and layer the peppers on a platter. Make Saffron Vinaigrette with Basil (see recipe below), adding any reserved pepper juices. Toss the peppers with vinaigrette to moisten and serve garnished with sprigs of basil and Nicoise olives.

How to grill and peel peppers:

roasted peppersPlace whole peppers directly on a gas burner (on your stovetop) or on the grill. Roast the peppers until the skin becomes wrinkled and loose, turning them frequently with a pair of tongs. If you want the peppers to be soft and slightly smoky, roast them until the skins are completely charred. Set the peppers in a bowl, put a plate on top, and let them steam at least 15 minutes to loosen the skins.

If you wish to grill bell peppers without peeling them, slice off the top of the tip of the pepper, open it up, and remove the veins and seeds. Brush with olive oil and grill, skin side facing the fire, until the skins are puckery and lightly marked but not charred. Turn the grill on the second side for a few minutes, then remove and season with salt and pepper. Leave the peppers in large pieces or cut them into strips as desired.  Skinny peppers and chiles can be brushed with oil, grilled whole until just blistered, then sprinkled with salt.

Saffron Vinaigrette with Basil

For a saffron lover, this dressing will become a favorite. Use it with summer vegetables- roasted peppers and potatoes, grilled zucchini, tomato salads, grilled fennel. Or add finely diced tomatoes to the dressing and spoon it over grilled or roasted eggplants.

oil with saffronIn a bowl, combine 3 tablespoons fresh lemon juice, 2 teaspoons snipped chives, 1/2 teaspoon grated or minced orange zest, 1/4 teaspoon of salt, and a few grinds of pepper. Warm 2 tablespoons of oil right over the heat in a small measuring cup, crumble in a pinch of saffron threads and let stand for a few minutes. Add this oil to the dressing and whisk in 6 more tablespoons of olive oil, Add 2 tablespoons of snipped or torn basil leaves just before using. Makes about 1/2 cup of dressing.

Three ways we Cantaloupe

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Play outside the melon with these three recipes for salsa, sorbet, and salad that expands the can-do in cantaloupe:

 

Melon Salsa

Ingredients for Melon Salsa:

  • 2 cups diced Cantaloupe (1/4- to 1/2-in. cubes)
  • 1 cup diced cucumber (1/4- to 1/2-in. cubes)
  • 1/2 cup very finely chopped red onion. To take the sting out, after dicing up, sit in a bowl of cold water for 10 minutes, then take out, pat dry with a paper towel, and continue)
  • 1 serrano chile, stemmed, halved, and sliced
  • 1/2 cup roughly chopped cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

Instructions (that’s it!)

  1. Mix all ingredients together in a medium bowl.
  2. Make ahead: Up to 1 day, covered and chilled.

 

Shaved Cantaloupe and Prosciutto Salad

Ingredients for the Cantaloupe Salad

  • 4 slices (1 oz.) thinly sliced prosciutto
  • 1 recently ripened cantaloupe, halved, seeded, and rind cut off (the less ripe, the easier and cleaner the shave for the salad, but the riper, the sweeter.  Find your sweet spot 😉
  • 8 to 10 large mint leaves, sliced thinly
  • 2 tablespoons extra-virgin olive oil 

Instructions:

  1. Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Watch carefully. Let cool, then break into shards and chips.
  2. Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife (really! Sharpen your knives folks!). Sprinkle prosciutto and mint over melon shavings. Drizzle oil very lightly over salad.
  3. Note: Nutritional analysis is per 3/4-cup serving.

 

Cantaloupe Sorbet

Ingredients for Cantaloupe Sorbet:

  • 2/3 cup sugar
  • 1/2 cup water
  • 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Instructions:

  1. Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.

  2. Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

  3. Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

 

Recipes are from Sunset (my favorite west coast magazine) and Epicurious.

 

 

Simple Tomato Sauce

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This week and next at the farmers’ & artisans’ market we’re offering samples of the many different varieties of tomatoes! Pick your favorites, grab a box full, and try this mouth watering recipe that brings out their unique flavors! The two key steps in this recipe are to remove the water-filled seed pockets (which helps to deepen the flavor by removing water weight), and roasting (which further removes moisture). This recipe comes (slightly altered) from Chez Panisse in Berkeley.

  • 2 pounds ripe tomatoes
  • 1/4 cup olive oil
  • 1 large yellow onion
  • 1 medium leek
  • 1 small carrot
  • 1 head garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 1 small bunch basil (about 1/4 pound)
  • Salt & pepper
  1. Preheat the oven to 350 degrees F
  2. Cut out a cone at the stem end of the tomatoes to remove the core, and cut the tomatoes into quarters. If you have a grapefruit spoon or a strawberry topper, use it to remove about 50% of the water seed pockets. Toss with half the olive oil.  Put the tomatoes in a baking dish and roast them, uncovered, for 30 minutes, stirring a couple of times to encourage even cooking.  The tomatoes are cooked when the flesh is very soft and the skin separates easily from the flesh.
  3. Peel and slice the onion.  Trim, wash, and dice the leek.  Peel and dice the carrot.  Cut the head of garlic in half horizontally.
  4. Heat the remaining olive oil in a stainless steel or other nonreactive pot (aluminum reacts with the acid in tomatoes and spoils the flavor).  Add the vegetables and the garlic and cook the vegetables over medium heat until completely soft, about 10 minutes.  Add the roasted tomatoes and the herbs.  Simmer, stirring frequently to prevent scorching, until the flavors come together, for 30 to 45 minutes.  Pass the sauce through a food mill and adjust the seasoning with salt and pepper. Makes about 1 quart.

Miso-Glazed Eggplant

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The following recipe comes from one of my favorite cookbooks, which I cook from regularly. Mielle Chenier Cowan Rose’s Piece of My Heart is filled with simple whole food nutritional meals that a discerning pallet will appreciate, and a picky kid would gobble up.

Did you know eggplants are sexed?  Male eggplants have less seeds, are sweeter, and have a better texture than the females. To pick out a male eggplant at the store, Mielle recommends checking the seal on the booty.  A circle indicates a female, and a male will have more of an oval or a line.

She also shares her trick for reducing the natural bitterness in eggplants: toss raw slices with salt and let stand for twenty minutes, then blot dry before cooking.

 

Yields 4-6 servings

This is awesome with rice or noodles. It will win over even the die-hard eggplant aversion.

Preheat oven to about 400 degrees.

Combine in a small bowl:

  • 2 Tbl miso
  • 1-2 tsp honey or other syrup
  • 2 tsp sesame oil
  • 1 Tbl rice vinegar
  • 3 Tbl water
  • Pinch red pepper flakes, optional

Set Sauce aside.

Combine in a baking dish:

  • 4 Japanese eggplants (but we recommend trying the new local eggplants from the garden!), cut into large diagonal chunks
  • Olive oil, to coat
  • 1/4 tsp salt

Roast for about 25 minutes, then stir in sauce (above) and return to oven for 5-8 minutes more.

Garnish with toasted walnuts and enjoy!

 

Sweet & Savory Chard Wrap

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This recipe is all about your personal taste. Nothing in this recipe is exact; so lay on the flavor where you love it most.  I love foods that satisfy my love for sweet, nutty, creamy and pungent but I most of all love this wrap for its freshness and unique complexity. Packed with flavor, this raw wrap could turn a person vegan.

Ingredients

  • Handful of sundried tomatoes
  • Avocado, sliced
  • Dash of fresh dill
  • Golden raisins
  • Sprinkle of pine nuts
  • A handful of green onion
  • Drizzle of olive oil
  • A pinch of himalayan salt

Instruction

Prepare 1-2 wraps per person depending on the size of the wrap

  1. Start by rehydrating/softening the sundried tomatoes and slice to 1/2″ x 2″ pieces (leave in warm water for 1 minute)
  2. Remove the tough inner stems from the chard and criss-cross the “wings” created through that process to ensure full coverage when you roll up the wrap.
  3. Place 2-3 avocado slices and softened tomato into each leaf
  4. Drizzle oil over avocado and tomato
  5. Sprinkle on raisins, green onion, dill, and pine nuts.  Finish with a slight bit of himalayan salt.
  6. Roll as tightly as possible. Secure with toothpicks if needed and enjoy!