Pickled Red Cabbage

 From Love and Lemons Every Day Cookbook - this is meant to go on vegetarian portobello Reuben sandwiches

It was easy to make (especially since I just combined all the ingredients, without looking at the directions!), and can keep in the fridge for at least 2 weeks.

INGREDIENTS:

1.5 cups packed shredded red cabbage

1/2 cup thinly sliced red onion

1 garlic clove, smashed

1 tsp sea salt

3/4 cup apple cider vinegar

3/4 cup water

1/2 tsp caraway seeds

1 tsp cane sugar

DIRECTIONS (not followed):

1. Place the cabbage, onion, garlic and salt in a 16 oz lidded jar. 

2. In a small pot over medium heat, simmer the apple cider vinegar, water, caraway seeds, and sugar until the sugar is dissolved, about 1 minute.

3. Pour the brine over the cabbage mixture in the jar.  Cover, shake gently, then uncover and let cool to room temperature.  Chill for at least 1 hour.

Sweet potato casserole

Sweet Potato Casserole

Prep Time: 20 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 40 mins

Serves 6 to 8

You'll love this healthy sweet potato casserole recipe! To make it ahead, prep the topping and filling separately. Then, assemble and bake when you're ready to eat.

Ingredients

• 5 large sweet potatoes
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1¼ cups unsweetened almond milk, plus more if necessary
• 1 teaspoon ground ginger
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup fresh sage leaves, for garnish

Crumble Topping

• ⅔ cup whole rolled oats
• ½ cup pecans, plus more for garnish
• ½ cup walnuts, plus more for garnish
• 1 garlic clove
• 1 tablespoon plus 1 teaspoon maple syrup
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon dried thyme leaves
• ½ teaspoon minced fresh rosemary
• 1½ teaspoons sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
• Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
• Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
• Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
• Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.

 

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.

Tomato, chard and spinach with toasted almonds

 From Ottelenghi Simple

Serve room temperature or warm.  Serve over a grain.  Will try cooking with the lid off next time to try to avoid the chard turning dark green instead of bright (according to FOK). Lime with herbs was refreshing, but will try to better balance dill with mint.  It's much easier to get a large amount of dill from a bunch!

INGREDIENTS:

1/4 cup olive oil

1/2 cup sliced almonds

1/2 tsp paprika

1.5 tsp caraway seeds

2 garlic cloves, thinly sliced

28 oz plum tomatoes

1 lb 2 oz Swiss chard, stalks thinly sliced and leaves roughly chopped

salt

4.5 oz spinach, roughly shredded

 2 limes, finely zest to  get 1 tsp and juice for 2 Tbsp

1.75 cups mint, roughly chopped

1.75 cups dill, roughly chopped (don't overdo it with this; balance with mint)

8 green onions, chopped into 1/2 inch pieces

DIRECTIONS:

1) Place a large saute pan with a lid over medium heat with 2 Tbsp of the oil, the almonds, and paprika.  Fry for 2-3 minutes, until the almonds are golden brown, then transfer to a bowl, discarding the oil once cooked.

2) Return the pan to medium-high heat with the remaining 2 Tbsp oil.  Once hot, add the caraway and garlic and fry for 1 minute until they start to sizzle and brown.  Add the tomatoes with their juice, chard, and 3/4 tsp of salt and stir through, crushing the tomatoes as you go.  Cover the pan (?) and continue to cook for 20 minutes, stirring every once in a while until the chard wilts and the tomatoes break down.  Remove from the heat, stir in the spinach, lime zest, lime juice, the mint, dill and green onions.  Serve with almonds sprinkled on top.

Can serve with grains, with or without yogurt, perhaps. 

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.  

New Potatoes and Green Beans with Mustard Vinaigrette

 https://www.forksoverknives.com/recipes/amazing-grains/new-potatoes-and-green-beans-with-mustard-vinaigrette/

Defrosted a container of mustard vinaigrette labeled as 'sweetened with apricot paste'.  Not sure if it's the same recipe but it was a tasty dressing!

INGREDIENTS

• 2 lb. small round red potatoes, cut into ¼-inch-thick slices
• 1 12- to 14-oz. package fresh or frozen petite whole green beans
• 1 medium red onion, thinly sliced
• 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
• 6 tablespoons white wine vinegar
• 3 tablespoons Dijon-style mustard
• 1 to 2 teaspoons chopped fresh dill weed
• ½ teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste
• 4 cups hot cooked bulgur
• ¼ cup pine nuts, toasted

INSTRUCTIONS

1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes. Add green beans and red onion; return to boiling. Reduce heat to medium and cook about 2 minutes more or until potatoes and beans are tender. Drain; cover to keep warm.
2. Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill, and garlic powder. Add to potatoes and beans; toss gently to coat. Season with salt and pepper.
3. Serve potato mixture over bulgur and sprinkle with pine nuts.

TAGS:

• 30 MINUTES OR LESS

Coconut curry chickpeas with pumpkin and lime

https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime?email=rec4you&type=recommended&launch_id=14087865 

As with many dishes, the flavor grows day by day.  I didn't have any jalapeños at the time, so I used some grated red pepper flakes, and that worked well.  A bit of a kick tempered by the coconut milk. 

INGREDIENTS

• 3 tablespoons neutral oil, such as sunflower or canola
• 1 large onion, chopped
• 2 jalapeños, seeded or not, thinly sliced
• 1 bay leaf
• 1 knob ginger (about 1 inch), minced
• 4 garlic cloves, minced
• 1 ½ teaspoons garam masala
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 (15-ounce) cans chickpeas, rinsed
• 1 (13.5-ounce) can coconut milk (I used lite and let it simmer for longer to thicken)
• 1 (13.5-ounce) can pumpkin purée
• 1 ½ teaspoons fine sea salt, more as needed
• ¾ cup chopped cilantro, more for serving
• 2 to 3 tablespoons fresh lime juice, plus wedges for serving
•  Cooked rice or couscous, for serving (optional)

PREPARATION

1. Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
2. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
3. Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
4. Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Turkish kebabs

https://cooking.nytimes.com/recipes/1020865-vegan-turkish-kebabs-with-sumac-onions-and-garlic-dill-mayonnaise?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=27 

Turkish, Skewers And Kebabs, Cumin, Red Onion, Sumac, Vegan Ground Meat, Vegan Mayonnaise, Dinner, Weekday, Main Course, Vegan

I tried making these with Gardein soy crumbles.  They are much drier than chopped meat, so first I added 2 'flax eggs', which didn't help much (each egg is 1 Tbsp flax plus 2.5 Tbsp water - need to check if I should have added the flax seeds rather than ground), then one by one I added eggs.  After 3 eggs, there was some hope they'd stay together, but only with significant squeezing.  I then baked them in the oven at 420.  Still couldn't turn them without falling apart after about 6 minutes, so kept adding a few minutes until about 10 total.  Then they were crisped on the outside and delicious.  I'll try making the sauce tomorrow, but they really did taste like they were straight from Moby Dick!  Can have as finger food, appetizer, in a wrap ... 

Did a freestyle version of the sauce and it was excellent - probably 1/3 cup vegan mayo, 1 tsp lemon juice, 1 tsp minced garlic and ?2 tsp dill.  Great on a fenugreek roti with combo this dressing and spicy cilantro dressing from Guru grocery.

 

399 ratings 

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.INGREDIENTFOR THE SUMAC ONIONS:

• These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
• For the sumac onions:
• 1 medium red onion, halved lengthwise, then thinly sliced
• 1 cup loosely packed fresh parsley leaves
• 1 tablespoon ground sumac

FOR THE GARLIC-DILL MAYONNAISE:

• 20 garlic cloves, peeled and ends trimmed
• 1 cup vegan mayonnaise
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
•  Large handful of minced fresh dill leaves
•  Kosher salt and freshly ground black pepper

FOR THE KEBABS:

• 1 pound vegan ground meat, such as Impossible or Beyond
• 1 tablespoon minced fresh oregano leaves
• 3 medium garlic cloves, minced
• 1 ½ teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
• 1 ½ teaspoons ground sumac
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon freshly ground black pepper

FOR SERVING:

• 1 teaspoon neutral oil, such as grapeseed or canola
• 1 cup cherry tomatoes, halved
• 1 cup arugula
•  Hot sauce, to taste
•  Vegan Turkish bread or pita

Ingredient Substitution Guide

PREPARATION

1. Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
2. Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
3. Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
4. Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
5. Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
6. Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.