Two whole roasted cauliflower recipes

 https://www.forksoverknives.com/recipes/vegan-baked-stuffed/lemon-dijon-whole-roasted-cauliflower/

Made this for company - everyone loved it.  Burned the casserole, so be sure to spray or rub with oil.  The second recipe listed is yet to be tried but looks like a great alternative - with maple syrup.

Makes 1 whole cauliflower Ready In: 1 hour

INGREDIENTS:

1 (small to medium) head cauliflower

3 tablespoons Dijon mustard 3 tablespoons lemon juice
1 tablespoon drained capers 3 cloves garlic, minced

2 tablespoons nutritional yeast

1⁄4 cup plus 1 tablespoon chopped fresh parsley, divided

1⁄4 teaspoon turmeric
1⁄4 teaspoon red pepper flakes

1 tablespoon sesame seeds, for garnish

1⁄2 teaspoon red pepper flakes, for garnish

Lemon Dijon Whole Roasted Cauliflower

This whole roasted cauliflower recipe is a fun way to add some versatility to dinner! The cauliflower is coated in a creamy sauce made with Dijon mustard, lemon juice, and capers, and then roasted in a Dutch oven. The result is a tender, flavorful, slightly spicy cauliflower roast that’s great as a side dish or appetizer. For best results, be sure to use a good quality Dijon mustard.

By Ashley Madden

1 Preheat the oven to 425°F. Trim the leaves from the cauliflower, and cut off the stem so the cauliflower can stand upright.

2 Combine the Dijon mustard, lemon juice, capers, garlic, nutritional yeast, 1 tablespoon chopped parsley, turmeric, and red pepper flakes in a small blender; blend until smooth. (If you don’t have a small blender, use an immersion blender, or skip the blender altogether, finely chop the capers, and whisk the sauce ingredients together in a small bowl.)

3 Use a pastry brush to coat the cauliflower with about half of the lemon Dijon sauce.

4 Place the cauliflower in a Dutch oven, cover with lid, and roast for 30 minutes. After 30 minutes, baste the cauliflower with more lemon Dijon sauce, then cover pan and roast for 20 more minutes. Baste one more time with lemon Dijon sauce, then return cauliflower to oven to cook, uncovered, for 10 minutes.

5 Remove pan from the oven, and carefully remove the cauliflower from the pan. Garnish with remaining 1⁄4 cup chopped parsley, sesame seeds, and red pepper flakes. Serve whole, or slice into wedges.

And FROM COOKIEANDKATE.COM

★★★★★

 

4.9 from 40 reviews

This whole roasted cauliflower is slathered with the most delicious turmeric-spiced yogurt! You’re going to love it. Recipe yields 4 servings.

SCALE

INGREDIENTS

• 1 medium cauliflower (2 pounds)
• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 2 tablespoons fresh lemon juice, plus more to taste
• 4 cups mixed spring greens
• ½ cup chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
• ¼ cup toasted pine nuts or slivered almonds
• Fine sea salt and freshly ground black pepper

Spiced Turmeric Sauce

• ½ cup whole milk Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon turmeric
• ¼ teaspoon maple syrup or honey
• ½ teaspoon fine sea salt
• Pinch of cayenne pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
2. Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
3. To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
4. Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
5. Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
6. In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
7. Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

NOTES

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio.

Make it nut free: Technically, pine nuts are seeds, but they can be problematic for those with nut allergies. To be safe, substitute pepitas (green pumpkin seeds) for the pine nuts or almonds.

Make it dairy free/vegan: I haven’t tried, but I suspect that you could use plain vegan yogurt in place of the Greek yogurt. Please leave a comment if you try it!

Roasted Tomatoes - taste like sun-dried

From Forks Over Knives Cooking Class - Roasting without oil

This was delicious.  I used water with oregano and thyme as the liquid.  Used a little salt and pepper. After a few hours  I added fresh herbs - fennel fronds and cilantro that I had already cut up.  I roasted them for 3-4 hours; can go up to 6.  I turned the once, but you probably don't need to.  These won't last long, so I'll be trying them again!  Good to do when you'll be around for the day.  Also, can try to use a toaster oven if only doing a small batch.  

Ingredients

• 12 ripe Roma tomatoes 
• 1/4 cup stock (or water) 
• herbs or seasoning blend of choice 

Photos 5/23/2021

Description

Preheat the oven to 250° F (120° C).

Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.

Spoon a bit of the stock over each tomato and then garnish with your favourite spice blend, such as Herbes de Provence. 

Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. The tomatoes can be served hot, warm or they can be refrigerated and used in other dishes for added flavor. 

Notes

When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for a few weeks.

Also, note that these tomatoes can be dehydrated using a dehydrator in place of an oven. 

Slow cooker yellow split pea and spinach stew

Adapted from Nutrition Action Veggie Nice - not designed for slow cooker; combined this recipe with ideas from slow cooker recipe on theprettybee.com

Makes about 8 cups

INGREDIENTS:

2 Tbsp EVOO

1 lge onion, chopped (used red onion and 1 scallion because I had them)

4 large carrots, chopped

1 small white potato

1 parsnip

1 Tbsp paprika

1/2 tsp ground cumin (would try 1/4 cumin and 1/4 coriander)

2 cups yellow split peas, picked over and rinsed

1/2 pound baby spinach

1/2 tsp Kosher salt - then to taste

Freshly ground black pepper

DIRECTIONS:

1.  Combine all ingredients in the slow cooker.

2. Add 10 cups of water

3.  Cook on low for 6-8 hours.

4.  Can add spinach at the end.

Here's an option:   Serve with pearled barley, sunflower seeds, 1/2 tsp apple cider vinegar.  Or just as is.

African Peanut Stew

From the WSJ 5/2020  Adapted from Rachel Ama's Vegan Eats (Ebury Press)

This was very tasty and much thicker than a traditional stew.  Everyone liked it! And that was with forgetting to add all the toppings.


6 servings.

For the spice paste:
2 yellow onions, roughly chopped
5 cloves garlic, roughly chopped
Thumb-size piece of fresh ginger, peeled and roughly chopped
1 tsp chile powder
2 tsp coriander
1 tsp ground turmeric
2 tsp ground cumin
1 tsp ground fenugreek
1/2 fresh red  Scotch bonnet chile (optional - not used)
Pinch of salt

For the stew: 
2 Tbsp oil, preferably peanut
1 pound sweet potatoes, peeled and diced
1  14 ounce can black-eyed peas, drained and rinsed
3 Tbsp tomato paste
1  14 ounce can of diced tomatoes
3 cups vegetable stock
1/2 cup smooth natural peanut butter
Salt and freshly ground black pepper
8 ounces spinach, chopped
1 Tbsp lemon juice
Handful of fresh cilantro, roughly chopped
2 scallions, finely chopped
1 fresh red chile, seeded and finely sliced.

Directions:
1) Make the spice paste:  combine all ingredients in a food processor and blitz into a coarse paste (don't be alarmed that this doesn't taste good).

2) Heat peanut oil in a large heavy-bottomed saucepan over medium low heat.  Add spice paste and sauce stirring occasionally and adding a little more oil if it sticks to the pan, until lightly browned and fragrant, 10 minutes

3) Add sweet potatoes, black-eyed peas and tomato paste to saucepan, and mix to combine.  Stir in canned tomatoes, vegetable stock and peanut butter.  Season with salt and pepper.  Cover pan with a lid and bring to a boil, then reduce heat and simmer, stirring occasionally until sweet potatoes are tender, 25 minutes.

4) Remove pan from heat and stern spinach, leaving it to wilt in pan, 5 minutes.  To finish, add lemon juice, taste and adjust seasoning.  Sprinkle cilantro, scallions and sliced smiles over the top and serve.

Roasted carrot soup

From: https://www.washingtonpost.com/recipes/roasted-carrot-and-cashew-soup/17209/

This simple, creamy (but vegan) soup gets a dose of complexity and heat from the spices, which help balance the carrots’ natural sweetness. Pair with a dark, toasted bread, if you like, for a satisfying meal.  If you don't want to bother with the soup, the roasted carrots alone are delicious.  The garlic seemed to develop more and more each day, so although the taste was fine initially, I would decrease the garlic so that it was overwhelming on subsequent days.  And maybe increase the salt, pepper, coriander, sumac and pepper flakes a bit.  I thought it tasted better without the addition of vinegar at the end.

Make Ahead: The roasted carrots can be refrigerated for up to 5 days before finishing the soup.

Storage Notes: The finished soup can be refrigerated for up to 1 week or frozen for up to 3 months.

SERVINGS:

Tested size: 6 servings; makes about 9 cups

INGREDIENTS:

2 pounds carrots, trimmed, scrubbed and cut into 2-inch pieces
4 cloves garlic, crushed
1 medium shallot, quartered
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground coriander
1/2 teaspoon ground sumac
1/2 teaspoon crushed red pepper flakes
6 cups no-sodium-added vegetable broth - would start with only 4 cups and increase as needed.
1 cup (6 ounces) roasted, unsalted cashews
1/2 cup unsweetened coconut milk or cashew milk
2 tablespoons fresh lime juice or apple cider vinegar - I would omit, or maybe try the lime instead of vinegar.

DIRECTIONS:

1) Preheat the oven to 400 degrees with the rack in the middle.

2) In a large bowl, toss the carrots with the garlic, shallot, oil, salt, black pepper, coriander, sumac and red pepper flakes. Transfer to a sheet pan large enough for the carrots to fit in a single layer. Roast for 30 to 40 minutes, or until tender.

3) Meanwhile, heat the vegetable broth in a saucepan over low heat and keep warm.

Place 1/4 cup (1 1/2 ounces) cashews in a high-speed blender. Add the coconut milk and puree until smooth. Chop the remaining cashews for garnish.

Add the carrots and vegetable broth to the blender and puree until smooth. (If necessary, puree the soup in batches, combining about half of each — the stock, carrots and cashew puree — in each batch and stirring everything together again before serving.) Taste the soup and add more salt and pepper, if desired.

If needed, return the soup to the saucepan over medium heat and warm until heated through. Stir in the lime juice or vinegar and divide the soup among serving bowls. Top with chopped cashews and drizzle with olive oil. Serve hot.

Frittata with Oyster Mushrooms

From Vegan Everything 100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen
by Nadine Horn and Jörg Mayer

Tofu makes a great egg substitute in this dish.  And the taste improves each day.
I need to work on how to keep it from sticking.  Perhaps sauté veggies in a separate pan, then grease the frittata pan and pour in the ingredients.  Also be  sure to get the tofu to room temperature before preparing.

Ingredients:

1 onion
9 oz fresh oyster mushrooms (I used a mix of mushrooms)
3 Tbsp olive oil
10.5 oz silken tofu
3 Tbsp corn starch
2 Tbsp nutritional yeast
1/2 tsp ground turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
5 oz firm tofu
Parsley to serve

Can use zucchini strips or sun-dried tomatoes.  I added both - soak the sun-dried tomatoes first.

Directions:
1)  Preheat the oven to 350
2)  Dice the onion and coarsely chop the mushrooms
3) Heat 1 Tbsp of the oil in an oven-safe sauce pan over medium high heat.  Cook the onion for about 3 minutes, until translucent
4)  Add the mushrooms and cook for 5 minutes stirring occasionally
5)  While the mushrooms are cooking, puree the silken tofu, cornstarch, nutritional yeast, turmeric, onion and garlic powders, salt, pepper and the remaining 2 Tbsp oil in a food processor.  Crumble the firm tofu and fold into the pureed tofu mixture.
6)  Reduce the heat to medium, pour the tofu mixture over the mushrooms and cook for 10 minutes or until the frittata sets.
7)  Transfer the pan to the oven and bake for 10-20 minutes or until golden brown.  Top with parsley cut into wedges and serve.

I topped it with cheese halfway through the oven time.

Baked Farro with Tomatoes and Herbs

From The Ultimate Vegan Cookbook Veganomicon, 10th anniversary edition   2017

For vegans, who don't eat cheese, a frequent substitute to get a cheesy taste is nutritional yeast.  The benefit of using this is that it also supplies a good amount of vitamin B12, which is usually found in animal products.  Although supplements are not recommended in general, for  those who eat a broad variety of foods, vegans are encouraged to take B12 vitamins to avoid deficiency.  Nutritional yeast may suffice for part of the daily B12 supply.

Farro is one of my favorite grains - it's chewy and a little nutty. It supplies 6 grams of protein per 1/2 cup serving - and who can stay with 1/2 cup?   I also love wheat berry and bulgur.  In a dish like this, you can use fresh herbs that look like they've seen better days, since they're baked before anyone sees them.  I also had some zucchini left over from our gleaning last week, so I added about 2/3 cup chopped as well.  You know I don't like to waste food!

This smells and tastes delicious.  The mouthfuls with a lemony taste are a little more special, so adding more lemon zest to the topping may be helpful.  I'd like more veggies in it, I think, and probably more herbs.

Ingredients:
2 Tbsp olive oil
2 cups uncooked farro
2 cloves garlic, minced
1/2 cup finely chopped shallot
1 bay leaf
2 cups vegetable broth, or water
1 28 oz can diced tomatoes, with juices
2 tsp dried oregano
1 tsp dried thyme or basil
1/2 tsp salt, or more to taste
1/2 cup finely chopped flat-leaf parsley or fresh basil (I had cilantro, so I used it w/ parsley & basil
2 Tbsp nutritional yeast

TOPPING:
1/4 c chopped walnuts
1/4 cup nutritional yeast
1/2 tsp salt
/2 tsp grated lemon zest
2 Tbsp olive oil

Directions:
1)  Preheat oven to 350 and lightly grease a 9x13" baking dish with 1 Tbsp olive oil
2) Sort through the farro to remove any broken grains and rinse in a colander.
3) In a large saucepan, over medium, sauce the garlic and shallot in 1 Tbsp of olive oil for 2 minutes to soften the shallot
4)Stir in the farro and the bay leaf and sauce for another minute, then pour in the vegetable broth and the tomatoes.
5) Increase the heat to high and bring to a rapid simmer.  Cook for about 2 minutes.  Turn off the heat and add oregano, thyme and salt.  Remove bay leaf.  Taste and season with a little more salt, if desired, especially if using water instead of broth.  Then stir in the parsley and nutritional yeast.
6) Pour the farro mixture into the prepared baking dish and smooth the top.  Cover tightly with foil and bake for about 35-40 minutes, or until the farro has absorbed almost all of the liquid.
7) Pulse together the topping ingredients, except the olive oil, in a food processor (or pound with a mortar and pestle) into coarse crumbs.
8) Take the casserole out of the oven, remove the foil, and cover the top evenly with the walnut topping.  Drizzle those 2 Tbsp of oil on top and bake for 10 minutes, to lightly brown the top of the casserole.
Let it sit for 10 minutes to allow it to firm up.  Serve warm.  It tastes even better the next day, after the flavors have blended more.  Try with tofu or tempeh for a complete meal.