Tag Archives: Vegan

Curried Cauliflower & Potato Soup

Roasting the cauliflower first adds depth. Some tomato and coconut milk give the broth a rich, silky texture.
Makes about 3 quarts
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2 tsp coriander

2 tsp cumin

11/2 tsp cinnamon

11/4 tsp turmeric

pinch cayenne pepper

1 small head cauliflower

2 TBL olive oil

1 large onion

1-2 carrots (for 1 cup diced)

3 large cloves garlic

11/2 tsp grated fresh ginger

1 tsp red chile pepper flakes

1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce

4 cups vegetable broth

2-4 russet potatoes (3 cups diced)

2-4 sweet potatoes (3 cups diced)

1 (14-ounce) can coconut milk

1 large lime

1 bunch cilantro

Preheat oven to 450ºF.

In a small bowl, combine

  • 2 tsp coriander
  • 2 tsp cumin
  • 11/2 cinnamon
  • 11/4 tsp turmeric
  • 11/4 tsp salt
  • 3/4 tsp pepper
  • pinch cayenne pepper

In a large bowl, toss

  • 1 head of cauliflower, cut into small florets (about 6 cups)
  • 1 TBL olive oil

Sprinkle with 1 TBL of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Meanwhile, in a large pot heat the remaining

  • 1 TBL olive oil

over medium-high heat. Add

  • 1 large onion, chopped
  • 1 cup diced carrot

and cook, stirring often, until starting to brown, 3-4 minutes. Reduce heat to medium and cook a few minutes more, stirring often, until the onion is soft. Add

  • 3 large cloves garlic, chopped
  • 11/2 tsp grated (or minced) fresh ginger
  • 1 tsp red chile pepper flakes
  • the remaining spice mixture

Cook, stirring, for 1 minute more.

Stir in

  • 1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce

scraping up any browned bits and breaking up the tomatoes, and simmer for 1 minute. Add

  • 4 cups vegetable broth
  • 3 cups diced peeled russet potatoes (1/2-inch)
  • 3 cups diced peeled sweet potatoes (1/2-inch)
  • 2 tsp lime zest
  • 2 TBL lime juice

Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially cover and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

Stir in

  • 1 (14-ounce) can coconut milk
  • the reserved roasted cauliflower

Return to a simmer to heat through. Serve garnished with cilantro.

Autumn Soup

Indian flavors and fall vegetables make a great combination
6 to 8 servings
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olive oil

large bunch leeks

small pumpkin or butternut squash

2 turnips

1/2 pound potatoes

red pepper flakes

ground cumin

garam masala

fenugreek leaves (dried or fresh)

Saute

  • 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand

in

  • a glug of olive oil

When tender, add

  • 4 cups (18 ounces)  peeled pumpkin (or butternut squash), cut into 1/2-inch dice
  • 11/2 cups (8 ounces) turnip, peeled and cut into dize
  • 1 cup (8 ounces) potato, peeled and cut into dice

Add water to cover (4 cups) plus

  • 1 tsp salt
  • red pepper flakes to taste
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 TBL dried fenugreek leaves (or more, if fresh)

Bring to a simmer and cover to cook for 45 minutes. Check to see if vegetables are tender. Puree when done. Adjust seasonings, adding lemon juice if desired.

 

No-Knead Pizza Dough

Simple as can be. The recipe readily scales up for a bigger crowd.
Makes two 11-inch pizzas
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Type “00” soft wheat flour

Yeast

Measure the flour by weight: you can scale this recipe up. See the note at the end.

In a bowl, measure

  • 320g type “00” soft wheat flour
  • scant 11/2 tsp salt
  • 1/16 to 1/8  tsp yeast

Regarding the yeast, for a 6-pizza recipe, you need about 1/2 tsp yeast, so go easy and don’t worry about being too precise. Stir the dry ingredients together. Add

  • 1 cup cold water

Stir until a ball forms. Transfer it to a clean bowl and cover with plastic wrap or a lid. Let sit for 18 to 24 hours and leave at room temperature.

After the rising time, the mixture will look a bit bubbly. Gently dump it onto a floured board, shape into a rectangle. Divide into separate pieces for each pizza (two in this case). For each piece, pull the four corners into the center. Smooth into a ball, dust with flour and place on work surface with the seam down. Let rest for 1 hour covered with plastic wrap or a damp towel.

ATTN If you’re working ahead of time, you can place the balls of dough in the refrigerator for up to 3 days. When you’re ready to use the refrigerated dough, remove it from the fridge one or two hours before you’re ready to bake.

Dual Pizza Stones
Dual pizza stones transmit the heat better.

Start preheating the oven. I bake my pizza on a pizza stone with ATTN another pizza stone on a shelf about 4 to 6 inches above it. I bake at the highest temperature, 550º F convection in my case, so it takes almost an hour for the oven to heat up and for the stones to get thoroughly hot. Be sure to wait until the stone(s) heat up completely.

Form the pizza by gently forming into a circle, handling the dough as little as possible. Be sure to leave a bit of an edge around the pizza to form a crusty edge. Stretch the dough to an 11-inch round. Transfer the shaped dough to a baker’s peel that is generously coated with cornmeal. Top the dough with ingredients. Bake for 61/2 minutes (adjusting for your own oven’s temperature).

When ATTNscaling up this recipe to make more pizzas, use this guide. Per pizza 160g flour, scant 3/4 tsp salt, speck of yeast (keep reading), and 1/2 cup water. For 6 pizzas the proper amounts are 1kg of flour, 4 tsp salt, 1/2 tsp yeast and 3 cups water.

This caramelized onion pizza (pictured above) is made by slow-cooking chopped onions in olive oil. Cover the dough with mozzarella and bits of shaved romano cheese and then cover with a thick layer of the golden onions. Follow baking directions above.

Inspired by

 

Coconut Mango Pudding

Inspired by an idea for a non-dairy no-cook pudding by Mark Bittman.
5 or 6 servings

Make a simple syrup using

  • 1/2 cup water
  • 1/2 cup sugar

When it comes to a boil, stir and verify the sugar is dissolved. Remove from heat to cool a bit.

Warm just enough to liquify

  • 3/4 cup coconut oil

In a blender, combine

  • 8 ounces silken tofu

along with the syrup. Process briefly. Add

  • 11/2 cup mango chunks (I used defrosted frozen mango)

Process until it’s thoroughly blended and no sign of any mango pieces remains. Add the coconut oil and process until blended. Pour into individual serving dishes and chill until solid, about 30 minutes.

The original recipe was for a chocolate pudding that used the fat from the chocolate to cause it to solidify when it got cold. Coconut oil is another product that does the same thing. I was suspect of using coconut oil until I read this article.

Cabbage with Mustard Seeds and Coconut

Makes 2-4 servings
  • 1 TBL mustard oil
  • 1 TBL black mustard seeds
  • 2+ curry leaves
  • 1 medium head cabbage, cored and shredded
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tsp chili pepper flakes
  • 4 fresh hot green chilies, cut into long thin strips
  • 1/31/2 cup grated desiccated coconut, unsweetened
  • ground coriander + turmeric as desired

Heat the mustard oil in a large frying pan. Add the mustard seeds and curry leaves. When the seeds turn gray and start popping (a few seconds), add the cabbage, salt and sugar.

Toss the cabbage quickly in the oil until it’s lightly coated with oil. Add the coconut, green chili, pepper flakes, coriander and turmeric. Stir 2-5 minutes until the cabbage turns bright green and slightly wilted; it should remain somewhat crunchy.

Serve with Basmati rice.

 

Carrot and Turnip Slaw with Dill

This is simple but surprisingly tasty and refreshing. It looks especially good if you happen to find turnips with purple flesh.

Peel and grate 1 lb. of carrots and 1/2 lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together 1/4 cup sherry vinegar, 2 TBL olive oil, 1/4 tsp cumin, 2 small garlic cloves finely grated, 1/2 tsp dried red pepper, 1 tsp kosher salt, 1/2 tsp pepper. Pour the dressing over the vegetables, toss until the slaw is evenly coated, cover and chill 1 hour or up to 2 days.

This is based on a recipe from Matt Lee and Ted Lee.

Cabbage and Ginger Slaw

This is an incredibly refreshing salad.

Makes 8 to 12 servings, depending on your guests

6 cups finely shredded Napa cabbage

1 large red bell pepper, cleaned and finely sliced

2 cups shredded carrots

1/2 cup finely slivered pickled ginger

1/2 cup seasoned rice vinegar

Mix all the ingredients together. If making ahead, chill up to six hours, but it is definitely better the fresher it is. We prefer to mix it all together just before our guests arrive.

Adapted from Sunset Recipe Annual, 1996 Edition