Vegan Cauliflower Gratin

From Love and Lemons Every Day Cookbook  p 227

Here's a recipe for a 'creamy' cozy main dish casserole.  This time, I prepared this for the shelter, so I doubled the recipe, tripled the cashew sauce (although didn’t use all of it) and doubled the topping, and those proportions seemed good, with all of the following additions.  I added a sweet potato, spinach, mushrooms, and red onion.  Basically, I like color in my food, so I added whatever I had available.    I'll add more onions and black pepper next time to give it a kick, maybe some cayenne in the topping.  The doubled recipe fit in a 13 x 17” casserole. 

It would be reasonable to increase the sauce even for a single recipe, just to make sure it stays moist.  If all of the veggies are added, prepare double the recipe and save what you don’t need. Be sure to cover lightly with foil if the cauliflower is burning in some areas. 

INGREDIENTS: 

1 cauliflower - core and florets separated, per instructions

1-2 medium sweet potatoes (I microwaved it whole for a few minutes, then cut into ~3/4” dice)

Optional - 5 oz spinach, roughly chopped; 1 cup mushrooms sliced; carrots sliced and possibly microwaved a bit; anything else you like

 1/2 cup raw cashews, soaked in 3/4 cups water (include the water w/ cashews for the sauce)

2 Tbsp fresh lemon juice (~2 lemons)

1 yellow onions, thinly sliced (can use red onion too)

1 Tbsp miso paste

3 garlic cloves

1/2 tsp Dijon mustard (can use more)

3 Tbsp EVOO plus more for brushing

1/2 tsp sea salt, plus more to taste

Fresh ground black pepper

TOPPING:

1/4 cup panko bread crumbs

1/4 cup crushed pine nuts or hemp seeds (used hemp seeds)

1/4 tsp sea salt

1/4 cup finely chopped fresh parsley for topping 

DIRECTIONS:

1) Preheat the oven to 400 degrees and brush a 9 x 13 baking dish (or larger if using all the veggies noted below) with olive oil

2) Break the cauliflower florets into small bite-sized pieces and set aside for later use.

3) Roughly chop the cauliflower cores.  Bring a small pot of salted water to a boil and boil the cores (NOT the florets) for 5 minutes or until fork-tender.  (I did this in the microwave for ~3 minutes).  Transfer to a blender with the cashews, water, lemon juice, miso paste, garlic, mustard, 2 Tbsp of the OO, the salt, and several grinds of black pepper.  Blend until creamy.

4) For the topping, in a small bowl, mix together the panko, pine nuts/ hemp seeds, and sea salt.  Set aside.

5) Heat the remaining 1 Tbsp OO in a large skillet over medium heat.  Add the onion and pinches of salt.  Sauté until softened, about 5 minutes.  Stir in the caul florets and half the sauce.  Toss to combine and transfer to the baking dish.

6) Toss in the sweet potato and spinach if using.  Evenly pour the remaining sauce on top and sprinkle with the panko mixture.  Bake for 30 minutes or until the cauliflower is golden brown and tender.  If the topping browns first, cover loosely with aluminum foil.  

7) Top with the parsley and serve.  

Chana Saag - Spinach, tomato and chickpea curry

This was really delicious.  Unfortunately I only had one 6 oz bag of spinach, when the recipe calls for a pound.  That's a lot of spinach!

Used sweet paprika and cayenne instead of Kashmiri chili

I got to use some of the black mustard seeds - had a large bag from Guru grocery store.  Can't wait to try the leftovers!

Good reason to start soaking and using dried chickpeas.

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

NOURISHJAN 5, 2023

This take on chana saag, from author Meera Sodha’s cookbook "Fresh India," is a mouthwatering example of the extraordinary tradition of India’s vegetarian cuisine. Especially convenient and fresh-tasting, it brims with healthful flavor from aromatic spices and is packed with protein-rich chickpeas, savory tomatoes and piles of just-wilted spinach. It comes together in one pot — and it tastes even better warmed up the next day.

Total time: 50 mins

Storage Notes: Refrigerate for up to 4 days.

Where to Buy: Kashmiri chile and black mustard seeds can be found at well-stocked supermarkets, Indian markets or online.

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SERVINGS:   3 - 3.5   6 - 7   12 - 14   18 - 21   

Tested size: 6-7 servings; makes about 7 1/2 cups

INGREDIENTS

• 3 tablespoons neutral oil, such as canola or grapeseed
• 1/2 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 large yellow onions (1 1/2 pounds total), diced
• 5 medium cloves garlic, minced or finely grated
• 1 teaspoon grated fresh ginger
• One (14-ounce) can plum tomatoes, with their juices
• 3/4 cup water
• Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground Kashmiri chile (may substitute 3/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper)
• 1 teaspoon fine salt
• 1/2 teaspoon ground turmeric
• 1 pound baby spinach
• Plain whole-milk or reduced-fat yogurt, for serving (optional)

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DIRECTIONS

In a very large, wide, lidded pot over medium heat, heat the oil until shimmering. Add the mustard and cumin seeds and cook, stirring, until they begin to pop, about 30 seconds.

Add the onions and cook, stirring occasionally, until translucent and golden brown, about 10 minutes. Add the garlic and ginger and cook for 2 minutes more. Add the tomatoes and their juices, crushing each tomato by hand as you add it to the pot, then stir in the water.

Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Stir in the chickpeas, coriander, ground chile, salt and turmeric to incorporate. Working in batches, if needed, add the spinach, letting it wilt so you can stir it into the mixture before adding more spinach. Cover and cook, stirring occasionally, until the spinach is soft and tender, about 5 minutes.

Remove from the heat, ladle into bowls and serve, topped with a dollop of yogurt, if desired.

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RECIPE SOURCE

Adapted from “Fresh India” by Meera Sodha (Flatiron Books, 2018). 

Best Veggie Lasagna

 This was an amazing recipe - especially the tofu ricotta.  The whole thing took a while, especially since it calls for regular lasagna noodles, not the no-cook variety.  I used Green lentil lasagne noodles by Explor, and although they were oven-ready, I cooked them for about 4 minutes beforehand.  The dish was really good - loved the roasted fennel, and while the mixed veggies were roasting, I prepared the ricotta.  

I used the veggies as described, and added red pepper as well.  The tomatoes end up a little bitter, so might substitute something else.

https://www.loveandlemons.com/vegetarian-lasagna/ 

Ingredients

Roasted Vegetables (yield 5 heaping cups raw veggies)

• 1 large leek, white and light green parts, chopped
• ½ medium red onion, chopped into ½-inch pieces
• 1 fennel bulb, chopped into ½-inch pieces
• 2 carrots, slice into thin rounds
• 8 ounces cremini mushrooms, stemmed and halved
• 1 zucchini, sliced into ¼-inch thick half moons
• 12 cherry tomatoes, left whole
• extra-virgin olive oil, for drizzling
• sea salt and freshly ground black pepper

"Ricotta" Filling

• 23 ounces extra firm tofu, drained and patted dry
• ¼ cup nutritional yeast
• juice and zest of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon sea salt
• freshly ground black pepper, to taste
• ½ cup loose-packed fresh basil

For the lasagna

• 12 lasagna noodles*
• 24 ounces store-bought or Homemade Marinara
• 1 packed cup chopped kale
• 2 cups grated smoked mozzarella cheese
• sliced basil, for garnish

Baked Zucchini Chips

 

These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions.  Served this at happy hour and it was a big hit

• 1 egg* (I used 1 Tbsp ground flaxseed and 1/4 cup non-dairy milk)
• ½ cup panko bread crumbs (I only had matzo meal - it worked)
• ½ cup almond flour  (I used cassava flour)
• ¼ cup Parmesan cheese or Vegan Parmesan (I used Nutritional Yeast)
• ½ teaspoon sea salt - more to taste
• Freshly ground black pepper - more to taste
• I also added dried basil and oregano, a lot of extra salt and pepper, to taste
• 2 medium zucchini, sliced into ¼ inch rounds (used 1 huge zucchini; might cut larger slices in half)
• Extra-virgin olive oil, for drizzling

• Romesco, Tzatziki, or Marinara

  , optional for serving -  great with marinara

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
• Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
• Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.

Stuffed zucchini with pine nut salsa

 From Ottelenghi Simple - it's not so simple, but the salsa was simple and is delicious, especially to dip the leftover sourdough bread into.

Use large zucchini, mix of yellow and green, make the stuffing a day ahead, then can quickly stuff and grill (bake) the zucchini.  For the 'breadcrumbs', I toasted a few slices of sourdough, then tore small pieces, snacked on most of the crust, but did include some.  Liked the texture of the bread in the stuffing. 

INGREDIENTS:

2 large zucchini, halved lengthwise (1 lb, 2 oz

1/2 garlic clove, minced

1 large egg, beaten

1.5 oz (40g) Parm or pecorino, finely grated (I used Nutritional Yeast)

scant 1 cup/40 g fresh sourdough breadcrumbs, crust left on if soft

salt

3.5 oz cherry tomatoes, quartered

DIRECTIONS:

1) Preheat oven to 475 (I used 450)

2) Hollow out the zucchinis (I used a grapefruit spoon, careful to 'draw' the outline, then scoop), leaving 1/2 inch on all sides.  Transfer the flesh to a sieve and squeeze and discard as much liquid as you can.  Put the 1 cup or so into a medium bowl and stir in garlic, egg, Parm/nutritional yeast, breadcrumbs and 1/4 tsp salt.  Use your hands to crush the tomatoes well, then add them to the zucchini mix.  Stir to combine.

3) In a separate bowl, mix the lemon zest, oregano, and pine nuts.  Stir half of this into the zucchini and set the rest aside for the salsa.

4) Place the hollowed zucchini on a medium baking sheet or ovenproof dish, hollowed side facing up.  Drizzle 1 Tbsp of oil in total over the zucchini and season with 1/8 tsp salt in total.  Spoon the zucchini mix back into the hollows and bake for 15 minutes, until the filling is set and golden brown.

5) While they are baking, make the salsa.  Add the lemon juice, remaining 2 Tbsp oil and 1/8 tsp salt to the bowl of oregano and pine nuts.  Let the zucchini cool a little.  Spoon the salsa on top, sprinkle with oregano leaves, and serve.  

Creamy butternut squash pasta

https://www.loveandlemons.com/butternut-squash-pasta/?utm_source=convertkit&utm_medium=email&utm_campaign=3+Plant-Based+Dinners+to+Try+This+Week%20-%207382114 

Creamy Butternut Squash Pasta

Prep Time: 10 mins

Cook Time: 40 mins

Serves 4

Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.This ended up too thick to use as a pasta sauce, but it was delicious as a dip - especially with fenugreek roti from Guru grocery store.  Can try it with more water to thin it out for a sauce, and maybe add more of the flavorings. 

Ingredients

• ½ small butternut squash, halved vertically, and seeded
• Extra-virgin olive oil
• 2 shallots, coarsely chopped (½ cup)
• 3 garlic cloves, unpeeled
• ¾ cup water
• ½ cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon fresh thyme, plus a few leaves for garnish
• 12 ounces rotini pasta
• Sea salt and freshly ground black pepper
• Sauteed broccoli, for serving, optional

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until the squash is soft. 
• Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy.
• Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
• Drain the pasta and return to the pot. Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

Cashew Cream

I haven't been successful with the most basic of recipes - cashew cream.  Soak them, blend them - what could be easier.  But without a Vitamix, it comes out watery and with particles.  

1 cup cashews

warm water just to cover the cashews

1/8  tsp salt or so

For cashew sour cream, add apple cider vinegar and lemon (Rouxbe plants ~ 38 or so) .  Blend very well in VItamix. 

Soak for 2 hours

Blend in the Vitamix, gradually up to level 10.   

Butternut Squash Soup - Afghan Style - with the Hashimi

This was prepared on October 11, 2021, as part of KindSoups efforts to deliver food to those in need.  Each week for the past year, we've been cooking together, making enough soup for our own family’s dinner, plus enough to freeze and deliver meals for 6 families affected by COVID19 and the resulting economic stress. More recently we've been sharing with those who have been relocated to our area from Afghanistan, so that they too can enjoy a delicious and nutritious meal!

Dr. Nadia Hashimi is a pediatrician, novelist, and a former Democratic congressional candidate for the United States House of Representatives for Maryland’s 6th congressional district!  Hashimi is the author of three international bestselling novels, The Pearl that Broke Its Shell, When the Moon Is Low, and A House Without Windows.  She and her dad, Said Hashimi, led us in conversation and instruction, for a delightful session this week.

 

Said Hashimi left Kabul, Afghanistan in 1971 and landed in New York City to begin his American Dream. He has built his American dream around food, and spent the last three decades of his official working career as the co-owner of an Italian Deli in Warwick, NY. He built bridges with people in the community and the Afghan cuisine he introduced into the weekly lunch special rotation quickly became a hit. Among his kitchen specialities were a rotation of soups for the fall and winter seasons. These days, he spends his time being a best friend, chaperone, and chef to his 6 grandchildren and volunteering with newly arrived Afghans.

BUTTERNUT SQUASH SOUP –  AFGHAN STYLE

INGREDIENTS: 

• 3 Large Butternut Squash peeled and cut in small cubes (I cheat and buy it pre-cut)
• 4 Large Carrots Pealed and cut in small cubes (add or sub sweet potato)
• 2 Large Onion cut in small cubes
• 6 Cloves of Garlic peeled and chopped
• 1 Bunch of Cilantro washed and chopped
• 2 Teaspoons of salt
• 2 Teaspoons of white pepper
• 1 Tablespoon of Curry powder or Ground Turmeric
• 2 Tablespoon of powdered Vegetable Base or 1 bouillon cube dissolved in a small amount of water (I use vegetarian Better Than Bouillion)
• 3/4 Cup of Vegetable oil
• 2 Quart of boiling Water
• One small spoon of sour cream for each serving of the soup

DIRECTIONS:

1- Heat oil in a 10 Quart Pot.

2- Add onions to hot oil and stir until they are almost brown.

3 – Add garlic and stir for one minute at medium temperature.

4- Add the salt and stir for one minute.

5- Add the cubed butternut squash and carrots in the pot and stir for around 5 minutes. Add Curry powder (or Turmeric), Vegetable Base, white pepper, and most of the chopped cilantro. Stir for few more minutes.

6- Add two quarts of boiling water to the pot or enough to just cover all the vegetables. Stir it and cover the pot. Cook on medium heat and stir once in a while until the squash and carrots are soft enough to be cut by a fork or spoon,  then turn off the heat.

7- Now it is time to pour it in the blender in batches, pouring the blended portions into a separate pot. Repeat until the full pot has been blended.  Some blenders don't tolerate hot liquids, so you may need to let it cool.  Leave plenty of room at the top of your blender container, and you can remove the center part of the lid and cover with a clean dish cloth. 

8 – It’s ready to serve in a bowl. Consider adding a small spoon of sour cream mixed with mashed garlic and garnish with touch of cilantro. Enjoy!