things I like

things I like

Roasted Cauliflower Soup-Ali Slagle

  • 2½ pounds cauliflower (1 very large head), cut into 1-inch florets, leaves reserved
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Carrots
    Onion
    Celery
    Veggie stock
  • Cheese
  • Salt and pepper
  • garlic

  1. Step 1 Heat the oven to 425 degrees. On a sheet pan, toss the cauliflower florets, lleaves and onions with the olive oil and season generously with salt and pepper. Sprinkle exposed cloves with salt, then drizzle lightly with oil. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, 30 to 35 minutes.
  2. Step 2 Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and veggie to a simmer over medium. Add Carrots and celery then Reserve about 1 cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.
  3. Step 3 Off the heat, using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. If thick, add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with salt.
  4. Step 4 Serve the soup topped with the reserved roasted cauliflower, a drizzle of olive oil and more black pepper.

vegan steak by bish, bash, bosh

  • 1 1/2 c. vital wheat gluten
  • 2/3 c. pre-cooked puy lentils
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • 1⁄2 tsp smoked salt
  • 1⁄2 tsp black pepper
  • 90ml water
  • a splash of oil
  • 150g chips per person, to serve

FOR THE MARINADE

  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

CAFÉ DE PARIS SECRET SAUCE

  • 2 large shallots
  • 3 garlic cloves
  • 20g fresh tarragon
  • 1 tsp capers
  • 11⁄2 tbsp olive oil
  • 500ml vegetable stock
  • 60ml white wine
  • 3 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp black pepper
  • 1 tsp salt

METHOD

  1. 1.STEAK METHOD 
     Food processor | Clean work surface | Large saucepan of salted water on a high heat | Large freezer bag | Sauté pan 
     First make the steak | Add all the ingredients, apart from the water and oil, to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
     Roll the mixture into a rough oblong shape and cut into 4 even slices | Flatten each slice with your hand so they’re roughly 1cm thick and steak- shaped (you can also use a rolling pin here) | For a dryer texture press the steak as you would tofu – wrapping it in kitchen paper and placing a weight on top of it for 20 minutes, which will give a firmer texture
     Lower the steaks into the pan of boiling salted water and simmer for 25 minutes | Take the steaks out of the pan, drain and leave to cool for 5 minutes
     Put the ingredients for the marinade into a large freezer bag | Put the steaks in the bag and roll them around in the marinade so they are well coated | Leave to marinate for 20 minutes | While the steaks are marinating, make the Café de Paris Secret Sauce (see opposite)
     
     When you’re ready to cook the steaks place a sauté pan over a medium-high heat | Add a splash of oil and let it get hot | Add the steaks and pour over any remaining marinade | Cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook | Remove when both sides are well browned, but the steak is still tender | Leave to rest for a couple of minutes before serving with chips and Secret Sauce poured over in true Café de Paris style
  2. 2.CAFÉ DE PARIS SECRET SAUCE METHOD 
     Saucepan | Liquidiser Prep the ingredients | Peel and thinly slice the shallots | Peel and finely 
     chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers 
     Put the saucepan over a medium heat | Add 1 tablespoon of the olive oil| Add the garlic and shallots and cook for 4–5 minutes until soft, stirring occasionally | Add the vegetable stock and simmer for 3–4 minutes | Add all the remaining ingredients and bring to the boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker
     Take the pan off the heat and set aside to cool to room temperature 
     
     Pour the sauce into the liquidiser and blend until smooth | Pour back into the pan and bring to a simmer | Stir through the remaining 1⁄2 tablespoon olive oil before serving

Vegetarian Swedish Meatballs from joythebaker.com

For the Meatballs
3 cups cooked lentils (I used green lentils because they told their shape after being cooked)
1/4 cup sautéed mushrooms
1/4 cup onion, finely diced
1 garlic clove, minced
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt and 1/2 teaspoon fresh cracked black pepper, plus MORE to taste
1 cup panko breadcrumbs
2 large eggs
1 cup part-skim ricotta
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon dijon mustard
olive oil, for topping

For the Gravy
  1. 4 tablespoons unsalted butter
  2. 3 tablespoon finely diced onions
  3. 1/4 cup all-purpose flour
  4. 3 1/2 cups vegetable stock
  5. 3 tablespoons soy sauce (or tamari)
  6. 1/3 cup heavy cream
  7. salt and fresh cracked black pepper to taste
  8. 1 teaspoon finely chopped fresh thyme and/or fresh sage
  9. 1 cup sautéed mushrooms
  1. *To make the lentils, in a large saucepan bring 6 cups water to a simmer. Add salt (like you’re salting pasta water), crushed garlic clove, wedge of a yellow onion, and a bay leaf to the simmering water. Add 2 cups dried lentils and cook for 25-30 minutes until tender and cooked through. Strain through a colander and discard the garlic, onion, and bay leaf. This method will leave you with extra cooked lentils for salads of dinner.
  2. To make the meatballs, in the bowl of a food processor fitted with a blade attachment, add lentils and mushrooms. Blend and pulse until relatively smooth, about 2 minutes. Mixture will be slightly dry and still a bit chunky. That’s right! Transfer to a large bowl.
  3. To the pureed lentil mixture add onion, garlic, fresh herbs, spices, salt, pepper and breadcrumbs.
  4. In a medium bowl whisk eggs until well combined. Whisk in the ricotta cheese, Worcestershire sauce, and mustard. Add the wet ingredients to the lentil mixture and use a wooden spoon to combine all the ingredients. Stir until all the ingredients are evenly combined.
  5. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
  6. Use a large tablespoon scoop to meatballs onto the prepared baking sheet, leaving 1-inch between each meatball. Drizzle literally with olive oil and bake for 20 to 22 minutes until cooked through and lightly golden on the bottom. Remove from the oven and allow to rest while the rest of the ingredients come together.
  7. To make the gravy, in a large skillet melt butter over medium heat. Add onions and saute until softened, about 3 to 5 minutes. Add the flour and whisk immediately, allowing the butter to absorb the flour and whisking constantly for 1 minute. Slowly stream in the vegetable broth, whisking constantly. The mixture will thicken and then appear thin again once all of the vegetable stock is added. Add the soy sauce. Reduce to medium-low heat and simmer until thickened, about 5 minutes. Whisk in the cream, salt, pepper, thyme, and mushrooms. Simmer until thickened again, about 4 minutes more. Keep the gravy warm over very low heat.
  8. To serve, just before serving, toss lentil balls in warm gravy. Place on a plate alongside mashed potatoes and cranberry sauce. Top the mashed potatoes with cranberry sauce as well. Enjoy warm.
Notes
  1. I find that it’s easiest to make the potatoes and cranberry sauce before the lentil balls and the gravy.

instant pot golden lentil soup, kitchen treaty.com

  • 2 teaspoons olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 medium stalks celery, diced 
  • 4 medium cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper+ more to taste
  • 1 cup dry brown lentils, rinsed well in cold water
  • 4 cups vegetable broth
  • 8 ounces (about 6 cups) baby spinach or1 pkg  frozen spinach
    parsley to taste

 
  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  2. Add the lentils and pour in the broth. Stir.
  3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 14 minutes.
  4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  6. Keeps in the refrigerator for about 3 days. Freezes well too!

Red lentil soup from Terry

2 tablespoon olive or avocado oil
1 large onion chopped
1 tablespoon of garlic ginger paste
2 tablespoon tomato paste (mine comes in a tube)
1 teaspoon cumin ground
1 teaspoon curry powder
Baby book choy, chopped (I just happened to have it)
1 cup red lentils
4 1/2 cups veg stock (or water)
1/2 can of coconut milk

Sauté veg and spices in oil until fragrant.
Add the lentils and liquid .

Lock lid and set to high pressure for 15 minutes. Natural pressure release

Mushroom Rice from recipetineats.com

2 – 3 tbsp olive oil , separated
2 tbsp butter
1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
2 garlic cloves , minced
1 small onion , finely diced
1 1/2 cups long grain rice (Note 2)
2 1/4 cups / 565 ml vegetable stock (Note 3)
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through

Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
Recipe Notes

1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!

Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.

2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.

3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.

4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!

5. Nutrition per serving, assuming 8 servings.

Tomato rice Arroz de tomate

2 tablespoons olive oil, for cooking
1 onion, finely chopped
2 garlic cloves, finely chopped
4 medium-sized tomatoes, seeded and diced
200g carolino, risotto or long-grain rice
500ml hot vegetable stock
salt
freshly ground black pepper
chopped coriander or oregano leaves, to serve
  1. Heat the olive oil in a heavy-based lidded pan over a medium–low heat. Add the onion and sauté gently for about 15 minutes, until golden brown and translucent. Add the garlic and cook for 2 minutes, then add the chopped tomatoes. Cook for about 5 minutes, until the tomatoes begin to break down and release their juices. Next, add the rice and cook, stirring, for a couple of minutes. Finally, add the hot stock and a generous doseof salt and pepper. Bring to the boil over a high heat, then clamp on the lid, reduce the heat and simmer. Leave to cook for 15 minutes, without removing the lid.
  2. After the cooking time has elapsed, lift the lid and taste to check the seasoning and that the rice is cooked. Fluff up the grains, and return the lid. Leave to stand for a couple of minutes longer, then serve with a little chopped coriander or oregano.

 

Kimchi ramen from thewoksoflife.com/

  • 1 tablespoon vegetable oil
  • 5 shiitake mushrooms, thinly sliced
  • ½ cup cabbage kimchi, chopped
  • ¼ cup kimchi juice
  • 2 1/2 cups vegetable stock
  • 2 teaspoons Korean red pepper powder (gochugaru)
  • ¼ teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 package instant noodles
  • 1 scallion, julienned

In a medium pot, add the vegetable oil and the mushrooms. Stir-fry for 3 minutes.

Add the kimchi and stir-fry for another 2 minutes.

Add the kimchi juice, stock, korean red pepper powder, sugar, and sesame oil. Bring to a boil and simmer for 5 minutes.

Meanwhile, open up your package of instant noodles. Discard the flavor packet, and boil the noodles according to the package instructions.

Transfer the cooked noodles to a bowl. Pour your broth over the noodles, and serve with scallions on top!

Note: If you prefer, you can also boil the noodles directly in the pot of broth!

Lentil Salad with Arugula and Grapes

Lentil Salad with Arugula and Grapes
  • 1 cup French lentils (washed, picked through)
  • 2 cups vegetable stock
  • 2 tablespoons olive oil
VinaigretteI:
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 2 scallions (thinly sliced on bias)
  • Kosher salt and freshly ground black pepper (to taste)
to assemble
  • 1 container baby arugula (5-ounce box)
  • 2 cups red grapes (halved)
  • Preheat oven to 350ºF.
  • In a medium saucepan add the lentils and stock, bring to a boil and reduce to a simmer. Par-boil the lentils and simmer about 15-20 minutes. Remove lentils from the saucepan and spread them onto a baking sheet, drizzle them with olive oil, and bake in the oven for another 10 minutes until crispy but tender.
  • Remove to a bowl and allow to cool until slightly warmer than room temperature.
  • Meanwhile, make the vinaigrette. In a small bowl add the red wine vinegar and olive oil and whisk to combine. Add scallions, season with salt and pepper and whisk to combine. Drizzle over the lentils and toss to combine.
  • Add the arugula and grapes and toss to combine. Season with salt and pepper and serve.
  • Tip: Par-boiling is the perfect way to prep lentils a day in advance. When ready to serve, crisp the lentils in the oven and serve.

Pasta e fagoli (pasta and bean soup) from Mario

  • 2 tablespoons butter?
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped Italian parsley (plus more for garnish)
  • 1000x400-q80_6ec2fc22392b70edf51cfc41c4cbd0b91 medium Spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups veggie stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)

In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.

Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.