This recipe is adapted from World Vegetarian by Madhur Jaffrey
Ingredients:
2 Gypsy peppers, seeded and cut into ¼-inch cubes
1-2 medium cucumbers, thinly sliced (peel if desired)
1 medium ripe tomato, cut into ¼-inch cubes
4 teaspoon lemon juice
2 tablespoons olive oil
¾ teaspoon sea salt
Freshly ground pepper
Directions:
1. Combine all ingredients in a bowl and toss well. Serve at room temperature or chilled.
Serves 4
Ingredients:
1 bunch chard
1 tablespoon butter
1 tablespoon olive oil
½ onion, cut into ¾-inch pieces
2 cloves garlic, minced
1 large radicchio, cored, cut into 1-inch wedges, leaves separated
1 tablespoon red wine vinegar, or more
1½ tablespoons currants (optional)
¼ cup pine nuts, toasted
Directions:
1. Cut ribs from chard; chop crosswise into 1-inch pieces. Slice leaves crosswise into 1-inch strips.
2. Melt butter with oil in a large pot over medium heat. Add onion and garlic, cook until onion is tender, stirring occasionally, about 4 minutes. Add chard ribs; cover and cook until tender, about 6 minutes.
3. Working in batches, add chard leaves and radicchio, stirring until wilted. Cook, uncovered until the vegetables are tender, stirring often, 8-10 minutes. Stir in 1 tablespoon vinegar and currants, if using. Season with sea salt and freshly ground pepper and more vinegar, if desired.
4. Using a slotted spoon, transfer chard mixture to a bowl. Sprinkle pine nuts over.
Serves 6
Ingredients:
2 cans organic black beans
¼ cup red onion, minced
1 clove garlic, minced
2 tablespoon red chili, finely ground
½ teaspoon ground cumin
½ cup fresh cilantro, chopped
2 Poblanos, seeded and minced
½ cup sweet red pepper, small dice
Juice of 3-4 fresh squeezed limes
Directions:
1. Drain the black beans and wash them. Mix all ingredients, adding the lime juice last. Refrigerate for at least 1 hour.
2. If desired, top with 2-3 tablespoons creme fraiche or sour cream, and decorate with sprigs of fresh parsley.
Ingredients:
1 bunch dandelion greens, trimmed and chopped
1 tablespoon olive oil
2 large cloves garlic, minced
2 cups cooked cannellini beans
½ teaspoon sea salt
Directions:
1. Place dandelion greens in a steamer basket over simmering water in a wide saucepan. Cover and steam for 5 minutes until bright green.
2. While the greens are steaming, heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Stir in the beans, greens, and salt. Cook 2 minutes longer, until heated through. Serve immediately.
Serves 4
Ingredients:
3 carrots, plus more to garnish, grated
1 onion, finely chopped
grated rind and juice of 2 oranges
1 tablespoon hot curry paste
2/3 cup whole fat plain yogurt
Handful fresh basil leaves
2 tablespoons fresh lemon juice, or to taste
Tabasco sauce, to taste
Sea salt and freshly ground pepper
Directions:
1. Place the carrots, onion, orange rind and juice, and curry paste in a small pan. Bring to a boil, cover, and simmer for 10 minutes.
2. Process the mixture in a blender until smooth. Leave to cool.
3. Stir in the yogurt. Tear the basil leaves into small pieces and add most of them to the carrot mixture.
4. Add lemon juice, Tabasco, and seasoning.
5. Serve within a few hours of making (if it keeps too long, the dip becomes runny), at room temperature, garnished with grated carrot and basil.
Serves 4
Ingredients:
2½ pounds quince
¾ cup sweetener of choice
One 3-inch stick cinnamon
2 wide strips orange zest (removed with a vegetable peeler)
Directions:
1. Rub the fuzz, if any, from the quince. Using a good sharp knife, cut away the skin using long, clean strokes, as you would an orange, saving the skins. Remove the center with an apple corer, saving the cores. Slice the quince into wedges about ½-inch thick.
2. Put the skins and cores into a saucepan with 2 quarts of water. Bring to a boil then simmer, covered, for 30 minutes.
3. Strain and return liquid to pot, adding the sweetener, spices, and orange zest. Stir to dissolve the sweetener then add the sliced fruit. Place parchment paper or a heavy plate directly over the fruit to keep it submerged. Lower the heat, cover the pan, and simmer until the slices have turned pink and lightly translucent, about 2-2½ hours. If the syrup becomes too thick, add more boiling hot water as needed.
4. When done, store the fruit in its syrup in the refrigerator – should keep for 2 months.
Makes 1 quart
Ingredients:
Crust:
½ cup warm water
1 package dry yeast
½ teaspoon sugar
2 cups flour of choice
½ teaspoon sea salt
1 tablespoon olive oil
10 ounces steamed and chopped spinach, drained and squeezed
Topping:
4 medium thinly sliced tomatoes
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 cup shredded smoked mozzarella, or 1/3 cup grated Romano cheese
Directions:
1. Pour water in a bowl of a food processor fitted with the steel blade. Sprinkle in yeast and sugar. Let stand for 10 minutes until foamy.
2. Add the flour, salt, and oil to the yeast mixture and pulse 5-6 times until combined. Add the spinach and process 20 seconds until a ball of dough forms. Process 30 seconds more to knead then turnout onto a floured surface.
3. Knead by hand 1 minute then place in a large bowl coated with olive oil, turning to coat. Cover with plastic wrap or warm, moist towel and let rise for 1 hour at room temp.
4. Place the dough in the center of a pizza pan coated lightly with oil. Spread to the edges of the pan. Cover with a clean towel and let stand 30 minutes, until lightly puffed.
5. Preheat oven to 500 degrees F.
6. Arrange tomatoes on top of the dough, sprinkle with salt and pepper. Top with the cheese. Bake about 25 minutes, until the edges are lightly browned and crisp.
Serves 4-6
With this recipe, I like a mix of Poblanos, Corno di Toros, Padrons, and Hungarian peppers. It makes a spicy, tasty combination.
Ingredients:
3 cups cauliflower, divided into 1-inch florets
3 cups mixed peppers, cut into 1-inch squares
2 tablespoons safflower oil
1 teaspoon cumin seeds
1 cup onion, ¼-inch slices
1 tablespoon ginger, peeled and grated
½ teaspoon turmeric
¾ teaspoon sea salt
2 teaspoons ground coriander
1/8 teaspoon cayenne (optional)
2 teaspoons fresh lemon juice
Directions:
1. In a bowl, mix cauliflower and peppers.
2. Heat oil in a heavy skillet over medium-high heat. Add the cumin seeds and cook a few minutes until seeds are golden brown. Add the onion and fry 1-2 minutes until transparent. Stir in the ginger.
3. Add vegetables and stir. Sprinkle with turmeric, salt, coriander, and cayenne. Stir in a lifting and turning motion for a few minutes, coating the vegetables with the spices.
4. Cover and reduce the heat. Cook for 10-12 minutes, until cauliflower is tender, stirring the vegetables a few times (the vegetables will cook in their own juices). If the vegetables tend to stick on the bottom, add a few tablespoons of water.
5. Sprinkle with lemon juice. Stir in carefully in a lifting and turning motion. Transfer to a serving platter. Do not cover the vegetables; otherwise they will continue to cook and become too soft.
Serves 6
Ingredients:
1 tablespoon unsalted butter
½ tablespoon safflower oil
1 cup sliced leek, white part only (save the rest for stock)
1 medium shallot, minced
4 cups vegetable broth
10 ounces romaine lettuce leaves, finely chopped
3 medium potatoes, diced (about 2½ cups)
Sea salt
Freshly ground pepper
1 tablespoon snipped fresh dill
3 tablespoons half-and-half or coconut milk
Directions:
1. Melt the butter in a Dutch oven or large pot over medium heat. Add the oil, leeks, and shallots; toss to coat. Cover and cook for 2 minutes until the leeks are softened.
2. Add the broth, lettuce, and potatoes. Cook, partially covered, until the potatoes are tender, about 15 minutes. Season with salt and pepper to taste and stir in the dill. Cool, then refrigerate for at least 3 hours.
3. Before serving, stir in the half-and-half or coconut milk.
Serves 4
Ingredients:
1 head lettuce
1 small fennel bulb
4 large radishes, trimmed
6 tablespoons olive oil
Grated zest of 1 lemon
1½ tablespoons fresh lemon juice
2 tablespoons chopped fresh chives (can substitute finely chopped green scallions)
½ teaspoon sea salt
½ teaspoon freshly ground pepper
4 hard-boiled eggs, chopped into ½-inch pieces
Directions:
1. Tear the lettuce into bite-size pieces and put in a large bowl. Using a mandoline or knife, cut the fennel and radishes into 1/8-inch thick slices. Add to the bowl with the lettuce.
2. Whisk oil, lemon zest, lemon juice, chives, salt, and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend.
3. Divide the salad among 4 plates, top with the eggs, and serve.
Serves 4