Over the past year I have become a HUGE fan of sheet pan meals. They are simple to put together, clean-up is minimal if you line your pan with foil (I mean who wouldn’t line their pan with foil?!) and once you have the hang of the timing and amounts of liquid etc. there are almost infinite possibilities. I’ve even gotten my husband making the occasional dinner now. I do think that most of the chicken recipes work best with the thighs even though I otherwise am a breast meat person. The thighs retain their moisture, flavor and tenderness while allowing the chicken to cook long enough to get a wonderfully blistered skin which just cries out to be eaten. This recipe is no exception. If you are looking for a delicious and easy vegan sheet pan meal try Sheet Pan Honey(Agave) Sesame Tofu and Green Beans. We made this last night for dinner and substituted sugar snap peas for the green beans and added 8 ounces of thickly sliced Cremini or Baby Bella mushrooms. Everything cooks the same. Just add the mushrooms with the peas. If you are feeling especially lazy, use a good store-bought teriyaki sauce in place of the sauce in the recipe.
But back to Nigella Lawson’s “Traybake” chicken. If you are not in love with leeks or dill, you could probably substitute another vegetable with a similar texture like baby bok choy. The point is to make dinner easy, delicious and even fun. The chicken in this dish is amazingly moist and I defy anyone to throw out the skin instead of breaking into that crackling goodness. Go ahead – it really won’t kill you to have it once in awhile. You know you want to….
Serve the chicken with rice or some gorgeous smashed potatoes.
Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas
Yield: 4-6 servings
7 cups (about 2 pounds) frozen petit pois (baby peas)
4-5 medium to large leeks trimmed and washed well, cut into 1-inch slices
3 fat cloves of garlic, peeled and minced
1/4 cup dry white vermouth or other dry white wine
2 tablespoons olive oil, plus more for drizzling
2 teaspoons sea salt flakes or kosher salt, plus more for sprinkling
1 small bunch dill, torn into pieces
6-8 bone-in, skin-on chicken thighs (If they are on the large side then you only need 6)
Heat the oven to 400° F and spill the frozen peas into a large roasting pan (Nigella says not to go smaller—measuring inside from inside rim to inside rim—than about 15 by 11 inches, and a little larger is fine), followed by the leeks, garlic, vermouth, 2 tablespoons of the olive oil, 2 teaspoons of salt, and most of the dill. Toss everything together in the pan—breaking up any large clumps of the frozen peas—until well mixed.
Arrange the chicken thighs, skin-side up, on top, then drizzle them with a little olive oil and give them a good sprinkling of salt, before roasting in the oven for 45 minutes. Remove from the oven, give the peas a small stir or tamp down, so that the few that are sitting on the surface and drying out a little are submerged in the liquid. Put back in the oven for a further 30 minutes, by which time the peas and leeks will be soft, and the chicken tender and cooked through, its skin golden and crisp.
Tear off the remaining dill fronds, and scatter over the top to serve.
I’m always looking for something that my guests can nibble on with drinks that will stimulate their appetite but which won’t overwhelm my main meal. I came across this dip which is adapted from Feasts: Middle Eastern Food to Savor and Share by Sabrina Ghayour. While I haven’t explored the actual book or any other recipes, based on this I am anxious to see what else Ms. Ghayour has in store.
I made this dip for Passover but it would be excellent anytime. And since it is vegan, it can be used at any meal if you observe food restrictions for whatever reason. If you are unfamiliar with nigella seeds, they are definitely worth trying. They can be found at any decent spice store or online and will be used in Indian as well as Middle Eastern recipes. Nigella is also known as black caraway, black cumin or fennel or kalonji seeds. Any left-over dip will easily last a week in the refrigerator.
Carrot, Orange, Ginger and Walnut Dip
Yield: 8-10 servings
1 pound carrots, peeled and very roughly chopped
5.3 ounces of walnut pieces, very lightly toasted in a dry pan on the stove (As soon as you begin to smell the nut, remove it immediately from the heat!)
1 small bunch fresh cilantro, chopped
1 well-rounded teaspoon ground cinnamon
1/2 teaspoon ground cloves
4-inch piece of fresh ginger root, peeled and finely grated
3 fat cloves of garlic, peeled and crushed
2 Tablespoons of Agave syrup or honey
Zest and juice of 2 large unwaxed oranges
About 4 Tablespoons (1/4 cup) EVOO
3 Tablespoons nigella seeds
Kosher salt and freshly ground black pepper to taste
Coarsely chopped cilantro
Bring a medium pot of water to a boil and add the carrots. Reduce the heat to a simmer and cook until the carrots are just tender (about 10 minutes). When a sharp knife inserted into a carrot chunk comes out without any resistance, the carrot is done. Immediately drain under cold water to halt the cooking.
In a food processor combine all of the ingredients up through the EVOO. You want a course puree. Season with salt and pepper. Drizzle in a little more EVOO if you prefer a slightly looser consistency. I did not. Pulse through the nigella seeds and serve with a whole walnut and/or some coarsely chopped cilantro on top.
Over the years I have seen recipes for peanut soup or stew but somehow never got around to making them. So when I saw a recipe this month in our local paper, I decided it was finally time to give it a whirl. I cannot say whether this recipe is absolutely authentic, but I can say that it is delicious. I made a few tweaks to the original recipe which was by Ellie Krieger. Assume that all of my spice measurements mean “rounded.” It’s colorful, delicious and something you can eat guilt-free. Served over some plain boiled rice or other grain of choice and you have one stick-to-the-ribs meal.
West African Peanut Stew with Chicken by Ellie Krieger and tweaked by me
Yield: 4-6 servings
1.5 pounds of boneless skinless chicken (breast or thigh) cut into 2-inch pieces
1 teaspoon Kosher salt
About 1/4 teaspoon freshly cracked black pepper
2 Tablespoons of Peanut or Grapeseed oil
1 large onion, peeled and coarsely chopped
3 large garlic cloves, peeled and minced
2 Tablespoons grated, peeled ginger (I use the stuff that I get in the jar in the produce section)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
4 cups of low-sodium chicken broth (you could use vegetable broth if you prefer)
1 can (14.5 ounces) of diced tomatoes with juice (I like “fire-roasted” but any will do)
1 large sweet potato, peeled and cut into 2-inch dice
1 bunch of collard greens with the leaves torn off of the tough rib into medium pieces
2 large sweet bell peppers (red, orange or yellow), seeded and cut into 2-inch dice
1 or more large dried Arbol pepper (optional)
1 cup natural-style peanut butter – chunky or smooth
About 6 Tablespoons of roasted and salted (or unsalted if you prefer) peanuts, roughly chopped
I prefer to use dark meat chicken and I trim off any excess fat. I find it has more flavor than white meat and doesn’t get tough or stringy in the way that white meat chicken does. It’s your choice, however. Once the chicken has been cut, season it with about 1/4 teaspoon of the salt and the pepper. In a 4 quart (or larger) heavy pot with a lid, add one Tablespoon of the oil and heat it to the point where the chicken will give out a nice hiss when added. Cook the chicken until all of the raw look is gone and the chicken is opaque. Move it around in the pot while it cooks. This will take about 4-5 minutes. Using tongs or a slotted spoon, remove the mostly cooked chicken to a plate or bowl, lightly cover it with foil and set it aside.
Add the remaining oil to the same pot. Don’t worry if there is a little liquid in the pot or if there are bits of chicken that stuck. Heat the oil and add the onion cooking until it is softened – about 3 minutes. Add the ginger, garlic, and the spices as well as the remaining salt. Cook stirring for about 30 seconds or until the spices start giving off their fragrance.
Stir in the chicken stock, tomatoes with their juices, the sweet potato, collard and bell peppers. Add the Arbol pepper if using. Bring the mixture to a boil. Partially cover the pot and reduce the heat to a simmer. Cook for 20 minutes.
Add the peanut butter and stir through the pot until it is incorporated.
Return the chicken to the pot and mix through. Cook for another 5 minutes. Taste to adjust seasonings and serve hot with roughly chopped roasted peanuts on top.
I LOVE Passover. I love that it means Spring is here. I love the story of my People’s deliverance from slavery to freedom. I love sharing our table with family and friends and I love the food. Baking for Passover was always challenging but not insurmountable and I make wonderful cookies and cakes that would be delicious anytime, but which I save for Passover to keep them special. However, our godson is deathly allergic to eggs and THAT is a real challenge.
Sephardic Jews i.e. Jews who originated from Spain, always considered legumes (pulses) and rice Kosher for Passover, but Ashkenazi Jews i.e. Jews from Eastern European traditions considered these foods forbidden. Thankfully in the last couple of years this has changed if you follow the Conservative or Reform Jewish traditions. Some Orthodox Jews now eat quinoa during Passover and others do not. Yes, it’s complicated, so before you get too excited about this cake, find out if your community’s traditions allow for the use of quinoa and aquafaba (the liquid from cooked chickpeas). Some allow one and not the other. I am not a rabbinic authority. However, if you follow Sephardic traditions or the Conservative or Reform movement then this cake may just be a revelation to those of you who cannot or do not eat eggs but wish to observe Passover traditions.
I saw a recipe for Paula Shoyer’s Chocolate Quinoa Cake on the Food52 website and was intrigued. I wondered if I could take the recipe and “veganize” (is that a word?) it. I made the cake 3 times until I was able to get what I wanted. And unlike the original, I did not make this in a bundt pan but chose to make it as a layer cake. I then went on the hunt for a vegan Kosher for Passover option for a chocolate mousse and purchased a Passover chocolate spread. Just follow the steps and this works. There are no tricks or special skills required, but it does take some patience. Thankfully I worked out all of the kinks for you. I made the cake layers a few days ahead of when I needed them but I didn’t assemble the cake until the morning of the Seder. Please use only the best baking chocolate and cocoa. There are many excellent Kosher chocolate options available now. I used a 70% cacao chocolate from Elite but there are others. I wouldn’t go below 60% cacao or above 70% for best results. Assuming you have any left-overs, they will last refrigerated for several days. This can easily be made a couple of days ahead.
I wish that I could have had this recipe ready sooner, but keep this in your file for next year and/or make it during one of the remaining nights of Passover. Why do you think there are 8 days in which to celebrate?!
Death by Chocolate Vegan Passover Cake (Good anytime!)
Yield: One 8-inch layer cake (It’s rich so this should feed at least 10 people.)
3/4 cup (130 g) quinoa
1 1/2 cups (360 ml) water
Coconut cooking spray or melted coconut oil, for greasing the pan
2 tablespoons dark unsweetened cocoa, for dusting the pan
Zest of one large orange (optional)
1/3 cup (80 ml) orange juice
Aquafaba from one 15.5 ounce can of chickpeas, beaten until it turns white and has begun to thicken but before real peaks form
2 teaspoons pure vanilla extract (or other vanilla if for Passover)
1/2 cup plus 1 Tablespoon of unsweetened cocoa or cacao powder
3/4 cup chopped cocoa butter
3.5 ounces dark chocolate (64-70%)
1 14-ounce can of full-fat coconut milk or coconut creme
1 teaspoon pure vanilla extract
Pinch of Kosher salt
3/4 teaspoon of Powdered or Confectioner’s sugar (Kosher for Passover)
6 pitted medjool dates (you could substitute maple syrup but the mousse will be thinner)
2 Tablespoons 70% dark mini-chocolate chips
2 Tablespoons finely chopped walnuts
For the cake
Preheat the oven to 350 degrees F. Grease 2 8-inch cake pans (preferably non-stick) and line the bottom with a round of parchment paper. Sprinkle with unsweetened cocoa powder. Set aside.
Either use quinoa that has already been rinsed or rinse your quinoa. If you don’t, there can be a slightly bitter aftertaste. Place the quinoa and water in a small pot with a lid. Bring to a boil, turn the heat to simmer and cook covered for about 15 minutes or until all of the liquid is absorbed. Open the pot and allow the quinoa to cool. This can also be made a day ahead.
Melt the chocolate in a microwave safe bowl. Microwave on high for 45 seconds. Give it a stir and then microwave for an additional 38 seconds. Set aside.
Place the quinoa in the bowl of a food processor and process until the quinoa is broken down almost to a paste. Now add the sugar and pulse a few times. Add the zest, if using and coffee and pulse a couple of times.
Add the cocoa powder and pulse about 5 times. Then add in the baking powder and salt and pulse twice. Add in the orange juice, melted chocolate and vanilla extract and pulse a few times. Now add the melted coconut oil and pulse until incorporated. Lastly add the matza cake meal and nut meal. Just leave everything in the food processor, covered while you prepare the aquafaba.
In the bowl of a standing mixer, add the strained liquid from a 15.5 ounce can of chickpeas. I like the ones that have salt. It just always seems to work better for me. Using the whisk attachment, beat the aquafaba on high until the liquid turns completely white, has increased in volume and begun to thicken. This takes about 15 minutes so be patient. You do not need to beat until actual peaks form.
Add the aquafaba to your food processor and process until it is completely incorporated. This can be done by hand if your processor isn’t big enough. Divide and pour the mixture into the prepared pans and bake for about 40 minutes or until a toothpick inserted into the middle comes out with just a couple of crumbs on it. Remove the cake to a cooling rack and allow it to cool in the pan for about 12 minutes or until you can touch the rim of the pan with your fingers.
Place a cooling rack over the pan and flip out the cake. Allow it to finish cooling completely. This can be made a couple of days ahead or even earlier if well-wrapped and frozen. If frozen, defrost the cake layers before assembling.
For the Mousse
In a small saucepan, combine cocoa or cacao powder, cocoa butter, chocolate, salt, and (180 ml) coconut milk. Begin warming over medium-low heat, whisking to combine.
Once the mixture is melted whisk until fully combined. Then remove from heat and add vanilla and confectioner’s sugar to taste (or just add more dates). I found 3/4 teaspoon sugar to be perfect.
Transfer the mixture to a blender. Add dates and blend on high until creamy and smooth.
Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or salt for saltiness.
Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.
To serve on its own, divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).
Store leftovers covered in the refrigerator up to 5 days.
Place one cake layer on a cake plate or cake board with the flat side facing up. (The flat side will have sunk slightly as it cooled but don’t worry since it will be filled with mousse and won’t show.) Spread with softened chocolate or chocolate hazelnut spread. How thickly you do this is between you and your cardiologist. I used about 10 ounces.
Now spread half of the chocolate mousse over the chocolate spread. If you like, you can sprinkle about 2 Tablespoons of shopped walnuts and 2 Tablespoons of mini-dark chocolate chips over the chocolate spread for a bit of extra decadence. Place the next layer with the flat side facing up over the first layer and the fillings. Cover the top of the cake with the remaining mousse. Using an off-set spatula, just smooth around the sides of the cake to catch any bits that may have oozed. You should see the filling, but it shouldn’t be oozing out. You need to refrigerate the cake at this point to keep things from softening and to make cutting the cake easier.
Add chocolate curls or sprinkles or piece of candied orange to the top if you wish but frankly nothing more is needed. Take the cake out of the fridge about an 45 minutes to an hour before you wish to serve it. This incredibly rich and decadent cake reminds me of a Chocolate Marquise cake that a wonderful French Bistro in Chicago used to make. No one eating this will think that they settled either for a Passover dessert or for a vegan dessert. This is one INTENSE chocolate experience.