-from Jamie Oliver (Naked Chef) via Self magazine
Serves 4
Ingredients
* Aioli (makes 1 cup)
* 1 small egg yolk (use pasteurized egg)
* 1/2 teaspoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 1/2 cup olive oil
* 1/2 cup olive oil
* 1/4 clove garlic, peeled and smashed into a paste
* 1/2 teaspoon salt
* Lemon juice
*
* Salmon
* 3 cups fat-free chicken (or vegetable) broth
* 8 bulbs baby fennel and leafy tops
* 4 salmon fillets (about 5 oz each)
* 2 tablespoon extra-virgin olive oil
* Sea salt and freshly ground black pepper
* 1/2 cup diced parsnips
* 1 handful each fresh basil and mint, chopped
Preparation
For aioli
Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
For salmon
Bring broth to boil in a large pan; add fennel and cook 4 minutes. Pat salmon with 1/4 tsp oil per side, season with salt and pepper to taste and place skin side down in a frying pan. Cook on medium heat 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 minutes. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1 1/2 tsp aioli sauce.
04 February 2009
27 January 2009
Roasted Garlic Lentil Stew
chock full o'goodness, and it makes a lot
1 medium onion, chopped
2 carrots, chopped
2 tsp olive oil
2 cloves fresh garlic, chopped
white cooking wine
1 bunch kale, chard or spinach, washed and chopped (ribs removed if necessary)
1/2 bulb roasted garlic
1 bag dark lentils
1 small can tomato paste
veggie stock or water
1 bay leaf
Spices:
1 tsp whole cumin (2 tsp pre-ground)
8 peppercorns (1 tsp pre-ground)
3 whole cloves (1/2 tsp pre-ground)
Saute carrots and onion in olive oil over medium-high heat till just beginning to brown. Add garlic and saute briefly till softened but not browned.
Deglaze with a little bit of white wine. Transfer to crock pot or stew pot. Add greens, peeled roasted garlic, lentils, tomato paste, bay leaf, and ground spices. Add enough water or stock to cover everything. Bring to a boil and then simmer till lentils are soft and stew is thickened. (About 1 hour on stovetop, 6 hours on high in the crock pot). Check midway through cooking and add water if needed.
Remove bay leaf. Season to taste with salt and pepper. Serve over rice or with toasted pita and with lemon or lime wedges on the side.
Serves 10 (or 6 very hungry vegan athletes).
1 medium onion, chopped
2 carrots, chopped
2 tsp olive oil
2 cloves fresh garlic, chopped
white cooking wine
1 bunch kale, chard or spinach, washed and chopped (ribs removed if necessary)
1/2 bulb roasted garlic
1 bag dark lentils
1 small can tomato paste
veggie stock or water
1 bay leaf
Spices:
1 tsp whole cumin (2 tsp pre-ground)
8 peppercorns (1 tsp pre-ground)
3 whole cloves (1/2 tsp pre-ground)
Saute carrots and onion in olive oil over medium-high heat till just beginning to brown. Add garlic and saute briefly till softened but not browned.
Deglaze with a little bit of white wine. Transfer to crock pot or stew pot. Add greens, peeled roasted garlic, lentils, tomato paste, bay leaf, and ground spices. Add enough water or stock to cover everything. Bring to a boil and then simmer till lentils are soft and stew is thickened. (About 1 hour on stovetop, 6 hours on high in the crock pot). Check midway through cooking and add water if needed.
Remove bay leaf. Season to taste with salt and pepper. Serve over rice or with toasted pita and with lemon or lime wedges on the side.
Serves 10 (or 6 very hungry vegan athletes).
24 January 2009
vegan mayonnaise
-recipezaar.com
* 2 1/4 cups safflower oil
* 1 cup soymilk
* 1 tablespoon maple syrup or agave nectar
* 3/4 teaspoon sea salt (to taste)
* 2-2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
* 1/2 teaspoon Dijon mustard
Directions
1. Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
2. Slowly add vinegar or lemon juice until liquid thickens.
* 2 1/4 cups safflower oil
* 1 cup soymilk
* 1 tablespoon maple syrup or agave nectar
* 3/4 teaspoon sea salt (to taste)
* 2-2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
* 1/2 teaspoon Dijon mustard
Directions
1. Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
2. Slowly add vinegar or lemon juice until liquid thickens.
18 January 2009
Dana Sly's blue ribon vegan cornbread
-kosherblog.net
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Per recipe: 2100 calories
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Per recipe: 2100 calories
17 January 2009
African Sweet Potato-Peanut Stew
-Good Housekeeping
3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
12 December 2008
Chickpea Millet burgers
2 cups cooked millet
3 cups cooked chickpeas
1/3 cup shelled roasted peanuts
1/3 cup chopped onion
1 medium bell pepper, chopped
3 T corn meal
1 cup chopped carrot
parsley or cilantro
salt and pepper
olive oil
Combine first 8 ingredients in food processor and chop together. If burger is not sticking together, add warm water 1 tsp at a time till it does. Season to taste, shape into patties, and fry in a little olive oil till browned.
3 cups cooked chickpeas
1/3 cup shelled roasted peanuts
1/3 cup chopped onion
1 medium bell pepper, chopped
3 T corn meal
1 cup chopped carrot
parsley or cilantro
salt and pepper
olive oil
Combine first 8 ingredients in food processor and chop together. If burger is not sticking together, add warm water 1 tsp at a time till it does. Season to taste, shape into patties, and fry in a little olive oil till browned.
15 November 2008
Potato, Salmon and Spinach Patties With Garlicky Dill Cream
-NYT 15 Nov 2008
Potato, Salmon and Spinach Patties With Garlicky Dill Cream
Time: 45 minutes plus at least 30 minutes’ chilling
FOR THE POTATO SALMON PATTIES:
10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
FOR THE GARLICKY DILL CREAM:
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying.
1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Yield: 12 patties.
Potato, Salmon and Spinach Patties With Garlicky Dill Cream
Time: 45 minutes plus at least 30 minutes’ chilling
FOR THE POTATO SALMON PATTIES:
10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
FOR THE GARLICKY DILL CREAM:
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying.
1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Yield: 12 patties.
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