Tag Archives: parsley

Creamy Tuscan Cauliflower

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FOR THE CASHEW CREAM

  • 1 cup raw cashews
  • 1 cup water

FOR THE PAN-SEARED CAULIFLOWER

  • 1 head cauliflower, cut into 4 quarters (can also do cauliflower steaks or pieces)
  • Salt and Black Pepper, to taste
  • 2 tablespoons high heat oil (like avocado, grapeseed, or canola)

FOR THE CREAMY TUSCAN SAUCE

  • 2 tablespoons plant-based butter (or more oil)
  • 1 bulb garlic, minced (more or less to taste)
  • 2 tablespoons Italian seasoning
  • 2 teaspoons Garlic powder
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Chili flakes
  •  ½ teaspoon Black pepper
  • ½ teaspoon Salt
  • ⅔ cup sun-dried tomatoes in oil, chopped
  • 3 cups veggie stock
  • ⅔ cup vegan parmesan, grated
  • ½ cup fresh parsley, chopped
  • 1 lemon, juiced
  • 2-4 tablespoons dry white wine (optional)
  • 1-2 tablespoons white miso (optional)

  • PREHEAT OVEN to 425˚F/225˚C.
  • FOR CASHEW CREAM: Add 1 cup each cashews and water to a high-speed blender and blend until smooth*. Set aside.
  • FOR CAULIFLOWER PIECES: Add salt and pepper as desired to the cauliflower pieces. In a cast iron skillet, add 2 tablespoon oil over medium high heat. Once hot, add cauliflower pieces, flat side down. Do not overcrowd the pan, and do in batches if needed. Cook for 1-3 minutes until a nice brown, caramelized color starts to appear. Then, flip to the next cut side and cook an additional 1-3 minutes.
  • FOR BAKING: Place cast iron skillet in the oven and bake for 15-20 minutes**. Cauliflower should be just fork tender.
  • FOR TUSCAN SAUCE: While cauliflower in in the oven, add 2 tablespoon plant-based butter to a skillet and let melt over medium heat. Then add minced garlic and let cook for about 30 seconds. Add 2 tablespoon Italian seasoning, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon each chili flakes, black pepper and salt, and stir, then add ⅔ cup chopped sun-dried tomatoes and stir again, cook for abut 1 minute. 
  • Add 3 cups vegetable stock and scrape the bottom of your pot. Add in all of the cashew cream and ⅔ cup grated parmesan and whisk together. Then ½ cup fresh chopped parsley, juice of 1 lemon, and if adding the optional 2-4 tablespoon dry white wine and 1-2 tablespoon white miso. Stir together until all ingredients are well combined. If needed, thin with more stock as desired. When cauliflower is done, add it to the sauce. Serve warmed. 

Notes

*Cashew cream: if you don’t have a high speed blender, you’ll want to soak your cashews for at least 2 hours in hot water, then blend.

**If you aren’t using a cast iron pan (or an oven safe pan, place cauliflower pieces on a baking sheet for the oven time.

***The sauce portion has been doubled from the video amounts shown.  After testing a few times with our family we decided we liked more sauce.  If you don’t like a lot of sauce, feel free to halve that part (keeping lemon juice and miso the same)

Spiced Roasted Cauliflower With Feta and Garlic from NYT

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  • 1 small head cauliflower
  • 6 garlic cloves, smashed
  • 3 tablespoons olive oil, plus more for serving
  • 2 teaspoons fennel or cumin seed
  • 1 teaspoon ground turmeric
  • Pinch of red-pepper flakes
  • Kosher salt and ground pepper
  • 1 ounce feta cheese, sliced or crumbled
  • ¼ cup parsley, tender leaves and stems, coarsely chopped
  • ¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

  • Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
  • Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
  • Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
  • Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Baked Cod with Ritz Cracker Topping from simple recipes

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Any white, lean fish will work with this recipe. In New England, cod, haddock, pollock and hake are traditional, but walleye, catfish, bass, snapper, Pacific rock cod, striped bass or Gulf Coast redfish will all work.

  • 2 pounds skinless cod fillets
  • Salt
  • 1 sleeve Ritz crackers (about 34 crackers)
  • 5 tablespoons unsalted butter
  • Lemon and parsley for garnish, optional
  1. Preheat the oven to 350°F:Grease a small baking pan or casserole pan with butter or a little oil.
  2. Prepare the fish:Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets.
  3. Place the fillets in bottom of dish:If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.Elise BauerElise Bauer
  4. Top the fish with cracker and butter mixture:Melt the butter. Crush the Ritz crackers and place in a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.
  5. Bake:Place in the 350°F oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.)

Italian Zucchini Crescent Pie

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  • 1 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • red pepper flakes, to taste 
  • 1 garlic clove
  • 1/4 tsp oregano leaves, chopped
  • 2 eggs, well beaten
  • 8 oz (2 cups) shredded mozzarella cheese
  • 8 oz can crescent dinner rolls (refrigerated)
  • 2 tsp dijon mustard
  • In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
  • In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
  • Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
  • Spread crust with mustard. Pour zucchini mixture evenly into the crust. 
  • Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!

Lentil Soup from Yeung Man

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2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste

1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min 5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20 min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste

oven-baked cod with bread crumbs from allrecipes.com

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  • ½ cup warm water 
  • ½ fish bouillon cube 
  • ¾ cup dry bread crumbs 
  • ¼ cup butter, cut into small chunks 
  • 1 bunch fresh parsley, chopped 
  • 1 tablespoon chopped fresh dill 
  • 2 teaspoons dried tarragon

  • Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
  • Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
  • Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
    Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

Cauliflower, Pumpkin Seeds, Breadcrumbs from splendid table

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  • vegetable stock 2 cups/480ml
  • cauliflower 2 lb 2 oz/1kg
  • olive oil
  • fresh white breadcrumbs
  • ⅔ cup/50g
  • parsley leaves ½ cup/10g
  • pumpkin seeds 3 tablespoons
  • fresh horseradish 1 tablespoon

Bring the vegetable stock to a boil in a medium saucepan. Trim the cauliflower, then cut into “steaks” about ¾ inch/2cm thick. Lower these into the boiling stock, then decrease the heat so that the stock simmers. Partially cover the pan with a lid and let cook till the cauliflower is soft enough to pierce effortlessly with a skewer — a matter of fifteen minutes or so.

While the cauliflower cooks, warm 3 tablespoons of olive oil in a shallow pan, then add the breadcrumbs and cook till golden, constantly stirring and tossing so they color evenly. Roughly chop the parsley and pumpkin seeds, and fold into the breadcrumbs with the horseradish. Season with salt and pepper and set aside.

Blend half the cauliflower steaks to a smooth cream in a blender or food processor with approximately half the hot stock, seasoning as you go.

Warm a glug or two of olive oil in a frying pan, lower in the reserved, cooked cauliflower slices, carefully drained, and fry till golden. Gently turn and cook the other side till lightly crisp around the edges. They may fall apart a little, no matter. Divide the cauliflower purée between two plates, slip the fried cauliflower on top, then season with the crumbs and seeds.

Tips and tricks: 

  • Keeping the slices of cauliflower on the thick side will help the slices hold together. The pieces that stand proud in the stock and cook in the steam are the ones to fry. Those that cook under the liquid are the ones to purée. They will absorb some of the flavors of your stock.
  • Snippets of crisp bacon, pancetta, or pork crackling could be introduced to the breadcrumb and parsley crumble. A trickle of cream and a handful of grated Pecorino would be a worthwhile addition to the cauliflower purée. The sauce, topped with a little grated Parmesan, could be spooned over the cauliflower and broiled, to create a toasted crust.

Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella, melissa clark

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  •  Extra-virgin olive oil, as needed
  • 4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
  •  Fine sea salt
  • ½ cup panko bread crumbs
  • ½ cup grated Parmesan
  • 4 anchovy fillets, minced
  • 1 garlic clove, finely grated or mashed to a paste
  • ½ teaspoon herbes de Provence or dried oregano
  •  Pinch of red-pepper flakes, plus more for serving
  • 4 ounces mozzarella, grated (about 1 cup)
  •  Black pepper
  • 3 tablespoons chopped, pitted black or green olives
  • 2 tablespoons torn basil or parsley leaves
  •  Lemon wedges, for serving
  1. Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
  2. Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
  3. Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
  4. When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
  5. Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

vegan meatloaf by Jill McKeever

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1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

NOTE: I used 14 oz tofu that had been frozen