vegan

Smoky Eggplant Dal

~ lisaandfrancescook ~ Leave a comment

I recently posted a recipe for a delicious Butternut Squash Curry, pictured above. My husband absolutely loved it. And I served it along with basmati rice and this Smoky Eggplant Dal. Both recipes came from Jamie Oliver‘s fertile mind. While neither dish is a completely authentic Indian dish, they definitely pay homage to the wonderful variety of South Asian cuisine.

The trick to making this dish special is properly blistering the eggplant. This technique also makes for the best Baba Ghanoush you will ever eat. If you do not have access to a gas stovetop or grill, this can be prepared in a broiler. It will still be delicious – just a bit less so, since that smokiness will not be as present.

Smoky Eggplant Dal can be made ahead and will keep refrigerated for a week. It reheats beautifully. Served with rice and/or naan and this is a healthy protein-rich, vegan meal of its own. Photos of dal do not even begin to do justice to the taste. So if you are a fan of Indian cuisine, there will not be any need to convince you to try this. And if you are either not familiar with dal, in general, or think that you dislike eggplant, please give this a try anyway. I hope that you will be pleasantly surprised.

Blistered eggplant transforms the fruit’s (Yes, Virginia, this is technically a fruit) texture to a creamy, rich, almost spreadable wonder. In this dal, you are not aware that is it there – only that this tastes delicious. And if you don’t wish to do an entire Indian dinner, this dal also makes a wonderful side dish to any roasted meat.

While I have listed amounts, don’t get too bogged down. A little more of the eggplant or the beans and the dish will still be wonderful.

RECIPE

YIELD: 6 servings

INGREDIENTS

1 large or two smaller eggplants (also called aubergine in many places) (Look for eggplants with a good skin and not too fat. Many eggplants we get these days have a lot of seeds, so try for an eggplant that weighs about a pound to 1.5 pounds.)

1 chilli of choice – serrano, jalapeno, Fresno etc.

2 large cloves of garlic, peeled

1 medium red onion (although yellow onion works as well)

2 cardamom pods – preferably black cardamom, which additional smokiness, but you can use green if that is all you have

1 teaspoon whole cumin seeds

1 teaspoon black or brown mustard seeds

1 sprig of rosemary (I know, but it works!)

1 Tablespoon of red wine or apple cider vinegar

1 400g or 15 oz. can of black beans (DO NOT drain)

200g of lentils (Pardina, du Puy, brown, Beluga)

1 large cinnamon stick

DIRECTIONS

Prick the eggplant all over with a fork. This will prevent it from exploding. If you have a gas stovetop or a grill, place the eggplant directly over the flame as pictured above, using tongs to turn it frequently. Do this until the eggplant skin is blistered all over and the eggplant begins to collapse on itself. If you do not have a gas flame, place the eggplant on a baking sheet and put it under the broiler for 30 to 40 minutes, turning frequently. When done, move the eggplant to a cutting board.

Once the eggplant has cooled a bit, carefully peel off most, but not all of the blistered skin and set aside.

Halve the chilli lengthwise and remove the seeds. If you like things spicy, you can leave the seeds, but I do not. If you have never worked with hot chillis, a word to the wise, wear gloves and DO NOT touch your eyes afterwards! Peel and finely slice the garlic, then peel and finely chop the onion. Crush the cardamom pods in a pestle and mortar and remove the outer shells, then pound up the seeds. (If you don’t have a mortar and pestle, you can use a rolling pin, meat tenderizer or cast iron pan to whack it. I would place a towel as a cushion under a board to spare your countertop and ears.)

Place a large (10 to 12 inches) non-stick frying pan on a medium low heat with 1 Tablespoon of neutral olive, Avocado or other neutral oil. Add the cumin, cardamom and mustard seeds.

Strip the rosemary from the stem and add that to the pan as well. Allow the herbs and spices to sizzle and infuse the oil for a few minutes. Then add the chilli, garlic and onion and cook for 5 minutes or until softened, stirring regularly. Chop the peeled eggplant into 1-inch chunks and add it, along with any bits of blistered skin, to the pan as well, with 1 Tablespoon of red wine or apple cider vinegar.

Allow everything to sizzle for a couple of minutes, then pour in the black beans, with their liquid and 600 ml (A little more than 20 oz.) of water. Now here’s the slightly tricky part. Set one end of the cinnamon stick on fire and then place it in the center of the pan. Quickly cover the pan with a tight lid. This will add smokiness as well to the dal. Cook the mixture on a medium low heat for about an hour until it thickens, stirring occasionally. Add splashes of water, if necessary (I didn’t need to) to loosen the mixture and to keep it from sticking. Season with salt and pepper. Now enjoy!

Butternut Squash Curry

~ lisaandfrancescook ~ 2 Comments

My husband and I enjoy a good curry for dinner and this Butternut Squash Curry is absolutely wonderful. It’s so easy to make a delicious, satisfying and nutritious vegan meal with the right ingredients. I served this along with Basmati rice and a Smoky Eggplant Dal that I had made a few days previously. (Watch for the recipe coming soon.) Both of these dishes can be made ahead and reheated with no loss of flavor which makes them perfect to have in your fridge for those busy nights when cooking is the last thing that you want to do.

Because these dishes are spice-dependent, be sure to use only fresh spices. Whenever possible, grind your own. Whole spices last longer than pre-ground and the final product is so much better. Coffee or spice grinders are relatively inexpensive and you’d be surprised at how quickly you can create your own spice blends.

When I think of Butternut Squash, I generally think of autumn or winter. However, these days you can find many of what would otherwise be out of season fruits and vegetables. The other ingredients are all pantry staples for me. And if you enjoy South Asian and Mediterranean cuisine, you likely have many of these ingredients on hand as well.

The original recipe comes from Jamie Oliver. I enjoy his approach to food and his creativity, although his energy can be a bit exhausting at times. Nevertheless, I have taken several of his recipes, tweaked them a bit and have found them to be reliably good. Now I am not one of those food bloggers who thinks that everything is AMAZING! Nor do I think that everything has to be in order to enjoy making it and eating it. This, however, was a big hit in our house and will definitely be added to my make again revolving roster of dishes.

Butternut Squash Curry could be made with other squashes such as Red Kuri Squash or even sweet potatoes; however, depending on the squash you use, the skin may need to be removed before adding to the curry, unlike with butternut squash. This, as with most curries, should be served with rice and/or naan. You definitely want something to absorb all of that lovely sauce, as well as adding the necessary bulk to round out the meal.

The squash when roasted has a velvety texture with a natural sweetness that is the perfect foil for the spices. This curry is a winner and I hope that you will try it and let me know how it goes in the comments below.

RECIPE

Yield: About 6 servings depending on sides

INGREDIENTS

1 large butternut squash (about 1.2 kg) (Try to get squash that is relatively straight without a large bulb at the end. The bulb is hollow with seeds and you will end up with a smaller amount of squash than would be in a straighter, narrower squash.)

EVOO or Avocado oil

1 large onion, peeled and coarsely chopped

2 large cloves of garlic, peeled and lightly smashed

Fresh ginger root – about 4 cm, piece, peeled and left whole

1 teaspoon kosher salt

1 rounded teaspoon of coriander seeds

1.5 teaspoons dried fenugreek leaves (This beautiful herb, also known as Kasuri methi, has a slight bitterness with maple syrup undertones. It can be used as a seed, fresh or dried and is prevalent in Indian cooking. Do not try to substitute it with anything else.)

Rounded teaspoon of your favorite curry powder

1 teaspoon of Rajasthani chilli powder (Mirchi) (This gives a fragrant, medium heat. I love it and use it a lot, but if you don’t wish to buy it, you could add in ground red pepper to your desired level of heat.)

300g of ripe cherry or grape tomatoes left whole

2 rings of canned pineapple in juice or its equivalent in chunks

400ml of coconut milk

400g of cooked or canned chickpeas with some of the cooking liquid

DIRECTIONS

Preheat the oven to 400 degrees F. Wash the skin of the squash and halve the squash lengthwise. Make sure to use a sharp knife and cut through the bulbous hollow part first to make it easier. Scoop out the seeds and that gooky stuff that sticks to the seeds. Feel free to wash, dry and roast the seeds or otherwise discard them. Cut the squash into approximately 2 cm. chunks, skin and all.

Place in a roasting pan in a single layer without crowding and drizzle with about 1.5 Tablespoons of EVOO or Avocado oil and sprinkle generously with kosher salt and freshly cracked black pepper. Roast for 40 minutes to an hour or until softened and a lovely browned golden color.

While the squash is roasting, dry fry the chopped onion, garlic, ginger, coriander and curry powder in a non-stick frying pan on a medium heat, stirring until everything is lightly charred and the spices have “bloomed.”

Now add the whole tomatoes and the pineapple and cook for 10 to 12 minutes or until the tomatoes have softened and some have burst open and the pineapple has taken on some color. I like to gently scrape the pan with a wooden spatula to get up all of those lovely brown bits.

Remove the pan from the heat and put everything into a blender. Don’t wash the pan since you will be using it in a minute. Add the coconut milk and blitz until smooth. If the ingredients are still quite hot, place a towel over the top of the blender to prevent any possible volcanic activity. I didn’t have a problem, but I guess it can happen.

Once you have a smooth sauce, pour it back into the pan and add in the chickpeas and the liquid from the can. If you have cooked your own, add in about a cup of the liquid. Stir in the 1 teaspoon of slat and the fenugreek leaves. Bring the pan to a simmer and cook for about 10 minutes or until the sauce has thickened a bit.

Add in the roasted squash and gently stir it through the sauce. Cook on simmer for about 30 minutes. At this point, it is ready to serve or you can place it covered in the fridge for several days to reheat when needed.

Strawberry Rhubarb Compote

~ lisaandfrancescook ~ Leave a comment

Rhubarb season has begun and I couldn’t be happier. Growing up, I always looked forward to summer and my mother’s Strawberry Rhubarb Compote. I ate it just as is or over pound cake with a dollop of vanilla ice cream or freshly whipped cream. It’s ridiculously simple to make and comes together in about 30 minutes or less. Having a jar of it in the fridge is like money in the bank. Even if dinner is only so-so, there is always a delicious dessert waiting quietly in that jar in the fridge.

Those tough but gorgeous purple red stalks melt into a puddle when cooked for only about 8 to 10 minutes. The result is slightly tart with just the right amount of sweet. Throw in some strawberries or raspberries (Fresh or frozen), some sugar and voila! Dessert!

It had been awhile since I had made this, so I went online and found Ina Garten’s recipe which is what I mostly have here. I am pretty certain that my mother kept hers simple with no added citrus or alcohol. But this version is quite as good as I remember eating as a child so that is why I have used it.

A slightly funny story about rhubarb, which while I enjoy it as a fruit, is actually technically a vegetable. My husband, son and daughter-in-law and I were at a vineyard in California which had an extensive garden. They were having a party for its members. As we were walking around, I saw what I thought was rhubarb since it is a favorite of Frances’ and mine. Since the vineyard people didn’t appear to use the things they grew, we asked if they would mind if we took some stalks. Frances and I were very pleased with ourselves and were looking forward to what we we bake with them. Unfortunately, we found out at the last minute that the rhubarb that we had picked, was, in fact, amaranth! Needless to say, we were rather disappointed, but glad of the discovery before we had baked it in a tart.

I love the tart/sweet fruitiness of rhubarb compote, but you are in control. So if you want it sweeter, just add another 2 Tablespoons of sugar.

For More Rhubarb Recipes:

Strawberry Rhubarb Pie

Rhubarb Frangipane Galette

Rhubarb Strawberry Tart with Walnut Crust

Harvest Food: Rhubarb Cake

RECIPE

Yield: About 6 servings

INGREDIENTS


2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)

1 cup granulated sugar

2/3 cup of water, preferably filtered

1/2 teaspoon kosher or fine sea salt

1 pound fresh or frozen strawberries, hulled and thickly sliced

1/2 pint fresh or frozen raspberries

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup orange juice

2 tablespoons Grand Marnier or Triple Sec or Cointreau liqueur (optional)

DIRECTIONS

Place the rhubarb, sugar, salt and water in a pot. Bring the mixture to a boil over medium high heat. Give it a stir and reduce the temperature to a simmer, cooking for about 10 minutes or until the rhubarb chunks start breaking down.

Remove from the heat and add all of the remaining ingredients. Allow to cool. This can be eaten warm, at room temperature or cold. It will last in the fridge for 1 to 2 weeks in an airtight container. Mine is always eaten long before!

Lasagna with Eggplant

~ lisaandfrancescook ~ Leave a comment

I know that eggplant is a controversial vegetable, beginning with the fact that it technically is a berry and, therefore, a fruit. It is a mystery to me how people can say with certainty that they “hate” eggplant or aubergine as it’s known in most parts of the world. Eggplant can be made at least 100 different ways, so for those of you out there who claim to hate eggplant, don’t give up trying it. My Lasagna with Eggplant and seasoned beef crumbles is “meaty” and delicious. The eggplant is tender and slightly sweet and is perfectly cooked to absorb all of the other flavors in the dish.

This version is vegetarian, since I use real cheese and, therefore, perfect for a Shavuot meal. The vegan crumbles could be left out entirely if you prefer. It could also be made using vegan cheese which renders the dish vegan instead of vegetarian. While my husband and I have grown to like some of the vegan meat substitutes, so far the cheeses haven’t quite hit the mark for me.

Lasagna with Eggplant reduces the fat and cholesterol of standard lasagna without compromising on flavor. There is no rich ricotta cheese used so this lasagna feels lighter and is lighter. The eggplant, however, adds a silky, meaty element. It also comes together quickly using ready-made sauce. There are so many good ones out there that I rarely ever make my own anymore. Could this be made using real sausage or ground beef or turkey? Of course. But not only is this version healthier, it complies with the laws of kashrut, unless you are of the tradition that eating this gives the world a false impression that you are mixing meat and milk.

My Lasagna with Eggplant was made using a tomato sauce; however, you could use a béchamel sauce if you prefer. To keep it vegan, use an unsweetened non-dairy milk such as oat, cashew or soy. I would not recommend using almond milk as it is too thin. And while the lasagna looks and tastes cheesy, I used only about 8 oz. of cheese for the entire pan, with majority being on the top.

As with all lasagnas, this can be made ahead and rewarmed. It can even be frozen, so it’s perfect for when you know that you have a busy week coming up. The only thing that I would change from the lasagna that I made is I would not use fresh lasagna sheets again. This is a personal preference, but the texture for me was a bit gummy. I much prefer the no-boil lasagna sheets that have made making lasagna an easy dish to throw together. But you do you. And if you are a purest who insists on boiling your own noodles, go for it. I just don’t see a need to complicate a dish when the rewards are slim to non-existent.

Give this Lasagna with Eggplant a try and see if it doesn’t tick all the pasta boxes in a lighter but oh so satisfying version. I served it with roasted asparagus, homemade pickles and bread and fresh fruit for dessert. Perfect. Well, okay, maybe there were a few cookies along side the fruit….

RECIPE

YIELD: About 8 to 10 servings

INGREDIENTS

About 4 Tablespoons of EVOO

3 eggplants, about 1 pound each

10 oz. ground “meat” crumbles

12 ounces fresh lasagna sheets or 9 ounces dried “No-Boil” lasagna sheets

32 ounces of your favorite pasta sauce (Fresh lasagna and no-boil lasagna sheets require extra sauce in order to cook properly.)

1 onion, peeled and chopped

3 large cloves of garlic, peeled and finely chopped

1 sweet or hot pepper, finely chopped

Small handful of flat-leaf parsley, chopped

2 Tablespoons tomato paste

1 rounded teaspoon each: dried basil, oregano

Kosher salt and fresh cracked black pepper to taste

About 8 oz. of your favorite cheeses, grated on the large holes or pre-packaged (Use some cheese that melts well such as mozzarella or scamorza and mix with cheese with more flavor such as pecorino, asiago, parmesan. There are many packages of Italian or Pizza mix cheeses if you don’t want to grate your own.) And if you choose to use more cheese, it’s your lasagna.

DIRECTIONS

Preheat your oven to 400 degrees F.

Slice the eggplants into planks and lay them out on a tray or cutting board. Liberally sprinkle them with salt and allow them to sit for 15 to 20 minutes. This will make the eggplants sweat and removes any bitterness. Once they are sweating, blot the eggplants with paper towels or a tea towel. This will remove any excess salt as well as any potentially bitter liquid in the eggplant.

Then lay the eggplant on top of parchment on a baking tray. Very lightly brush or spray the eggplant with EVOO or avocado oil. Roast for about 20 minutes or until they take on a little color and become pliable. There is no need to turn them over. Remove them from the oven and allow to cool slightly before assembling the lasagna. The eggplant will continue cooking in the lasagna. Turn the oven down to 350 degrees F.

While the eggplant roasts, add about 2 Tablespoons of EVOO to a medium sauté pan. Throw in your onions, garlic and pepper and 1/2 teaspoon of salt. Mix everything and sauté for about 3 minutes. Add in the tomato paste and mix that through. Once the vegetables have started to soften, add the “beef” crumbles, the parsley and the oregano and basil. Stir everything together and sauté for another 5 to 8 minutes, adding a bit more EVOO if it looks a little dry. If you want to add a good splash of red wine, I won’t tell. Remove the pan from the heat and set it aside until you are ready to assemble.

You will want to use a 9 X 13-inch pan or its equivalent. You’ve all seen pans of lasagna. Layer in about 1/3 to 1/2 cup of your sauce. Then depending on the lasagna you use, lay down one layer of the pasta sheets, pushing them into the sauce. Sprinkle lightly with some cheese. Then layer in some of the eggplant planks. Add on top half of the “meat” and more sauce to cover.

Then cheese. Repeat, making one more layer and end with a layer of pasta sheets, sauce and all remaining cheese. I like to drizzle the cheese with a bit of EVOO but its up to you.

Bake uncovered for about 30 minutes. The top should be nicely browned and the cheese should be melted and a bit oozy. Allow the lasagna to rest for about 10 minutes before cutting. If you are not serving it right away, lightly cover it with parchment or waxed paper. Once cooled, it can be covered with foil over the parchment and refrigerated or frozen. Reheat in a 325 degree oven.

Matzah Salad

~ lisaandfrancescook ~ Leave a comment

If you are like me, a great salad is a beautiful thing. Not merely some healthy secondary player, but a star performer. In the great tradition of fattoush, that delightful Levantine salad made with fried pita or panzanella, a classic Tuscan salad made with stale, soaked bread, we have Matzah Salad. I adore it and can eat an entire bowl meant to serve six! Over the years, I have added some elements such as garlic and feta cheese. But if you are serving it as a side to a meat main course, just leave out the cheese. And while I think this tastes best using rendered chicken fat, Matzah salad can be made using just EVOO or Avocado oil.

I first came across the recipe in Joan Nathan’s Jewish Cooking in America cookbook, but have made quite a few changes from the recipe which originated at the now defunct Quilted Giraffe Restaurant. Amounts are a suggestion. Followed exactly, this recipe is great, but if there are some ingredients that you like more than others, try making those substitutions.

The original recipe calls for traditional square matzah. However, we love the Shmura Matzah from Ukraine that we buy from our Chabad rabbi. It is thin and toasty with a great texture. While pricey, we can eat as much as we like with none of the negative gastrointestinal problems that people joke about with regular matzah. And once you have tasted it, every other matzah is just – okay.

Matzah salad is a wonderful side with any grilled meat or fish and makes for a great lunch when you add in the optional cheese for protein. Depending on the fat you use or the addition of cheese, this salad can be pareve, vegan or vegetarian. Versatile and delicious, I look forward to this once-a-year treat.

And for those Jews whose minhag is NOT to use matzah, let alone Shmura matzah, this way, I respect that and say, then, don’t make this. For the rest of us, it’s delicious.

RECIPE

Yield: About six portions as a side salad

INGREDIENTS

10 squares of matzah (Plain or whole wheat, but not egg matzah!) OR about 5 or 6 rounds of Shmura Matzah (I just eyeball it.)

4 to 6 Tablespoons of rendered chicken fat or EVOO or Avocado Oil (You can also use mostly the healthier oil with a little chicken fat for flavor, which is what I generally do.)

1 large red, yellow or orange bell pepper, chopped into a smallish dice. If you prefer more, go for it. (You could you use roasted peppers from a jar or fresh. They will both give a wonderful flavor, but with somewhat different textures.)

2 to 3 Persian cucumbers or 1 English cucumber, diced

1 Tablespoon drained capers in brine (Do NOT rinse them!)

18 pitted Kalamata olives coarsely chopped or sliced into thirds (You could use any olive that you like.)

2 cloves of garlic, thinly sliced or finely chopped

1 bunch chives, finely chopped or snipped (You could use scallions or red onion, if you prefer. I was in H Mart, that huge Asian food market and they had gorgeous chive blossoms, which I used here.)

Kosher salt and either fresh, cracked black pepper or Aleppo Pepper, to taste

About 7 ounces of crumbled feta or chevre cheese (Optional)

2 Tablespoons chopped flat-leaf parsley or cilantro

DIRECTIONS

Run a rolling pin or wine or Coke bottle over the matzah to break it up into pieces that are no larger than about 1/4-inch. (Place the matzah in a plastic or cloth bag before doing this to cut down on crumbs everywhere.)

If you are using square matzah, then toast the matzah pieces in either a dry sauté pan or in a 300 degree F. oven for about 10 minutes. If you are using Shmura Matzah, you can skip this step. Transfer the matzah to a large serving bowl.

In a large skillet, heat the 4 Tablespoons of the chicken fat or oil and add the chopped cucumber and bell pepper. Then add the garlic and cook for 30 seconds. Toss everything until the vegetables are well-coated and cook for 1 minute over medium heat. Add the capers and olives and toss through, cooking for about another minute. If you are using chive blossoms, scallions or red onion, add at the end and cook for another 30 seconds.

Turn off the heat and add in the chopped or snipped regular chives. Pour everything over the matzah and give it a good toss. If you are using cheese, add it now, along with the salt, sumac and pepper. (Go easy on the salt since the capers and olives both contain salt. You can always add it, but it is almost impossible to remove it.) Sprinkle the parsley or cilantro over the top, drizzle with additional oil and enjoy! I find that this is at its peak if made an hour ahead of when you want to eat it. This gives the vegetables and oils to permeate the matzah.

Springtime Lentil Stew

~ lisaandfrancescook ~ 1 Comment

Springtime Lentil Stew is a light and luscious one-pot meal. It is the perfect antidote to heavier winter fare. This very healthy and delicious stew takes advantage of the early asparagus now appearing in our stores. Since there are so many lovely vegetables in the Springtime Lentil Stew, nothing more is needed than a good crusty loaf of bread, some seasonal fruit and nice glass of rosé.

Much of the stew can be made ahead, although the whole dish comes together in under an hour. I would love to take credit for thinking up this dish, but I actually came across it in a flyer from our local Mariano’s Grocery Store. Since the recipe had so many ingredients that I had on hand and love, I decided it was worth a try. Of course, I made a few slight alterations to the recipe – mostly just boosting the seasonings. It was a big hit with my husband, a recovering carnivore.

Spring represents renewal and hope, something that we need more of now than anytime in the past 76 years. So give this easy, nutritious and delicious stew a try. I don’t think you will be disappointed.

RECIPE

Yield: 4 to 6 servings

INGREDIENTS

3 Tablespoons EVOO or other vegetable oil such as Avocado or Canola

1 medium onion, peeled and chopped

1 large carrot, chopped (I like to see my vegetables so I cut rounds and half moons, but feel free to dice the carrot if you prefer.)

2 ribs of celery or fennel, sliced

8 oz. of mushrooms, quartered (I used Baby Bella, but Cremini, Trumpet or white mushrooms would work as well.)

1 rounded teaspoon of dried thyme

1 teaspoon of kosher salt

4 cloves of garlic, peeled and minced

4 to 5 cups of vegetable broth (I had just made some vegetable broth, but a good quality commercial broth works well too.)

1.25 cups of green lentils, well-rinsed and drained

1 large bay leaf

1 3-inch strip of fresh lemon peel

1 pound of small potatoes, quartered (I used Golden potatoes, but Baby Red Bliss potatoes or whatever local variety you have.)

1 Tablespoon cornstarch or potato starch

2 Tablespoons of water or broth

1 bunch of asparagus, trimmed of the woody parts of the stems and cut into about 1 to 2-inch pieces

1 cup of green peas (Frozen is fine)

Juice of half of a lemon

Chopped parsley and/or dill for garnish and an extra herbaceous kick

DIRECTIONS

Heat oil in a large pot or deep-sided skillet over medium heat. Add the chopped onion, carrot, celery, mushrooms, salt, pepper and thyme.

Cook for about 10 minutes until the vegetables are browned and there are some brown bits on the bottom of the pan. Only stir the vegetables occasionally or they won’t brown. Stir in the garlic and cook for 1 more minute or until fragrant.

Add 4 cups of the vegetable stock/broth, lentils, bay leaf and lemon peel. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 15 minutes or until the lentils are tender. They will cook some more, so they can be al dente.

Add the potatoes, cover the pan and simmer or 10 to 12 minutes. Use the lesser amount if you are making the dish ahead at this point. When you are ready to finish the dish, you may wish to add some of the additional vegetable broth for reheating.

Once you are ready to finish cooking, whisk together the cornstarch and water. Add the asparagus, peas and cornstarch mixture and stir through.

Cover the pan and simmer another 5 minutes or until the sauce has thickened and the asparagus are crisp/tender. Remove the pot from the heat and add in the lemon juice. Serve the stew sprinkled with the fresh herbs. Now enjoy!

Mushroom Lovers Pasta

~ lisaandfrancescook ~ Leave a comment

If you are not a mushroom lover, stop reading now. But, if you are like me and love mushrooms in all shapes, sizes and varieties, then this Mushroom Lovers Pasta is for you. The sauce is creamy and luscious and coats every inch of pasta. The leeks and garlic just melt into the sauce and become one with the pasta. Topped with some chopped fresh dill for a bit of grassiness and this recipe will please all of the mushroom lovers among you. And while it is vegan, no one would know if you didn’t tell them.

I found the original recipe through Rainbow Plant Life, a vegan blog that I like to follow. It was called Mushroom Stroganoff. However, in general, I think it is a mistake to call vegan dishes after what would otherwise be a meat dish. My belief is that it should be enjoyed on its own terms with a few exceptions. And, frankly, I hadn’t eaten real Stroganoff in a number of years and didn’t feel confident that this replicated the taste and mouthfeel. But it is delicious which is why I am happy to offer it here.

Nisha Vora of Rainbow Plant Life is a very enthusiastic proponent of vegan cooking and she has some wonderful ideas. My personal experience with several of her recipes, though, is that they are fussier than necessary. I think of her as the Ottolenghi of vegan cooking. Where one bowl would suffice, she will use four etc. So, while I did prepare this recipe as she wrote it, I would simplify some of the steps.

For one, I don’t understand the scare tactics that some cooks use when talking about cleaning mushrooms and leeks. It’s just not that big of a deal, guys. I have heard of some people putting leeks through a dishwasher cycle to get them clean! Where do they buy their produce? I have been cooking for over 50 years and no one has EVER complained that my leeks or mushrooms were gritty. So please relax and don’t be put off by recipes that go into great detail about cleaning these vegetables.

Years ago my daughter-in-law was visiting when I made my Kale Sunshine Salad. Frances loved it but said that she was put off making it because of how much work it was to de-rib the kale as described by some cook she was following. I showed her a quick and easy way to do it and she has never looked back. Cooking should be fun. And if you are feeding a family, it also shouldn’t take all day.

So this Mushroom Lovers Pasta is essentially Nisha’s Mushroom Stroganoff with a few simple hacks. And while I happened to have made some homemade vegetable stock, feel free to use a commercial brand that you like. And if strictly adhering to a vegan diet isn’t essential, chicken stock works well here too.

There are many, many types of noodles on the markets these days. And we do eat a lot of lentil pastas, which have come a long way. But I had some egg noodle at home and that is what I used. Almost any pasta would work well with this delicious sauce.

So let’s make some pasta for dinner!

RECIPE

Yield: About 6 servings

INGREDIENTS

3 to 4 tablespoons olive oil or a mix of EVOO and Avocado, divided

2 large leeks or 3 small-medium leeks

20 ounces of mixed mushrooms after trimming, which means buying about 24 ounces (~560g) (I used Baby Bella, Shitake, Oyster Blue and Royal Trumpet)

6 garlic cloves, minced

1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme

Kosher salt

1 1/2 cups vegetable broth

2 tablespoons tamari or soy sauce

1 tablespoon vegan Worcestershire sauce (optional) (I used regular Worcestershire Sauce because that is what I have and a vegan dish with small cheats doesn’t bother me, but you do you.)

¼ cup (~30g) all-purpose flour

½ cup (~120 ml) dry white wine, such as Sauvignon Blanc or a non-oaky Chardonnay

1 (13.5 ounce) (400 ml) can of full-fat coconut milk

2 tablespoons tahini

2 tablespoons nutritional yeast

1 teaspoon paprika

½ teaspoon Dijon mustard or coarse-grain mustard

12 ounces (340g) pasta of choice (I actually used an egg pasta, but feel free to use an eggless pasta)

¼ cup fresh dill or flat-leaf parsley, chopped

Freshly cracked black pepper to taste

DIRECTIONS

Prep everything before you start cooking! It took me years to do this and it truly does make the entire process easier and smoother.

For the mushrooms: Using a damp paper towel, gently wipe off any obvious dirt from the mushrooms. Do NOT soak the mushrooms; they are like sponges and it will ruin the dish! Remove any stems that don’t look great. I just grab the end and give it a wiggle and twist and it pops right out. If you do make your own vegetable stock, these can be saved and frozen until you are ready to use.

For Oyster, Maitake and Trumpet mushrooms, tearing them lengthwise is the simpler than cutting them. For Baby Bellas and Shitake, cut them into slices – not too thin. The mushrooms give the “meaty” mouthfeel to the dish.

For the leeks: Cut off the tough root end at the tip of the white part. Take a sharp knife and make a deep slit vertically down the middle of the leek. Rinse well under lukewarm water while gently pulling the leek partially open. Any dirt will be obvious and you can use your finger or a paper towel to wash it off. And when you are cutting the leek, if a bit of dirt shows up, just wipe it off. If the leeks are large, slice all the way through your cut line. Then chop the leek into pieces that are about 1/2-inch wide.

A lot of people only use the white part. I think that is incredibly wasteful and unnecessary. Peel off the really tough, very dark leaves as you go, but keep chopping through the lighter green leaves and use that as well.

Once you have all of your other ingredients out on your counter, you are ready to start cooking.

In a 12-inch skillet with 3-inch sides (or a Dutch Oven) heat 1.5 Tablespoons of oil. I used a mix of Avocado and EVOO. Either or both are fine. Once the oil is shimmering, add half of the mushrooms and half of the leeks. Sprinkle with half of the thyme (I used dried) and 1/4 teaspoon of kosher salt. Coat everything with the oil but then don’t stir them too much. You want to do this on a medium high heat. Cook for about 10 to 12 minutes or until the mushrooms are nicely browned.

Then add half of the garlic and cook for another few minutes. The edges of the mushrooms should be very brown and just bordering on beginning to crisp. Remove the mushroom leek mixture to a bowl and set aside.

Repeat this with the remaining mushrooms, leeks, garlic etc. Once the mushrooms are cooked, add the wine and deglaze the pan using a wooden spoon, scraping up any of the wonderful brown bits in the pan.

While the second batch of mushrooms is cooking, make your roux. To the vegetable broth, add the Dijon mustard, tamari or soy, Worcestershire sauce and the flour, whisking continuously until you have a smooth mixture. Add this to the mushrooms in the pan, whisking as you go to ensure that there are no lumps. Bring everything to a simmer and add the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt and the paprika. Simmer over a low heat for about 8 minutes until the sauce is thickened, silky and creamy.

Cook your pasta according to the package instructions while the mushroom sauce simmers. Before draining the pasta, take off a couple of ladles of the starchy pasta water. Once the pasta has drained, add it to the sauce and mix everything through. If it looks a bit too thick or “tight” add some of the reserved pasta water, a little at a time until the desired consistency.

When you plate the pasta, add some of the reserved mushroom leek mixture on top of each serving and sprinkle with the chopped fresh dill.

Now enjoy!

NOTE: If you don’t care about the presentation aspect too much, simply add back the reserved mushroom leek mixture to the pasta and mix through.

Beluga Lentil Salad

~ lisaandfrancescook ~ Leave a comment

I LOVE lentils – any lentils. My Beluga Lentil Salad is bright with Mediterranean spices and fresh herbs and makes a great side dish with grilled meats, poultry or fish. Throw in some crumbled feta cheese and serve as a lunch with a whole grain crusty bread. It’s a perfect make-ahead dish that travels well so pack it in your lunch bag or take on your next picnic. I love Beluga Lentil salad best at room temperature, but it can also be eaten straight from the fridge.

Can you make this salad with other lentils or beans? Yes, of course. And it would be especially good with garbanzo beans, black beans or Spanish Pardina lentils. You want a bean or lentil that will hold its shape after cooking. I always like to cook from dried beans and buy them in bulk, but you can use canned beans that are well rinsed and drained. The beauty of using lentils is that they cook quickly and do not require any soaking. This does not hold for garbanzo beans or black beans.

These versatile pulses are wonderful in soups, stews and salads and when eaten with a grain they become a complete protein. Beluga or black lentils, which resemble caviar and thus the name, are nutrient powerhouses. Dense in iron, magnesium, folate, and potassium, this unique combination of essential nutrients contributes to various aspects of health, including blood health, muscle function, and heart health. And they taste great!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

While we still may be in the gloom of winter and world events, just looking at this Beluga Lentil Salad brightens my spirit – just a bit.

But don’t stop here. Check out any of the wonderful salads available on my blog!

RECIPE

Yield: 4 to 6 generous servings depending on if it is a side or a lunch

INGREDIENTS

1 cup dried black Beluga Lentils (Yields about 3 cups of cooked lentils), rinsed and cooked according to package instructions

2 large cloves of garlic, peeled and minced

3 scallions, trimmed and sliced thinly (I use the white part and some of the green as well)

About 4 cups of loosely packed fresh herbs, chopped (You can use almost any fresh herb, but I used flat-leaf parsley and cilantro. I love using LOTS of fresh herbs, but you can, of course, adjust this to your personal taste.)

3/4 teaspoon each: ground coriander, ground cumin and kosher salt

1/4 teaspoon each: Aleppo pepper or fresh cracked black pepper and turmeric

Juice of 2 small to medium lemons

3 to 4 Tablespoons EVOO (I love Sciabica EVOO, but any quality olive oil will work)

About 1 cup of quartered grape or cherry tomatoes (If you like more, add more)

DIRECTIONS

Cook the lentils according to the package. My Beluga Lentils took about 18 minutes. If you are cooking dried lentils, always rinse them BEFORE and AFTER cooking. I drain my lentils running them under cold water. If you don’t rinse them, your salad will be a muddy color.

Add all of the other ingredients in a large bowl (I like to do this in either a stainless or glass bowl because of the oil.) Once the lentils have been rinsed, well-drained and cooled slightly, add them to the other ingredients and mix gently with a spoon or spatula. Taste and adjust the seasonings to your personal tastes.

White Bean Potato Leek Soup

~ lisaandfrancescook ~ Leave a comment

White Bean Potato Leek Soup, oh my! Now that we are firmly into winter, this cozy, comforting, creamy soup is just what is needed to chase away the chilly blues. Redolent with winter flavors from garlic, leek, rosemary, sage and thyme and loaded with rich protein from the cannellini beans, this soup will be a welcome addition to your soup repertoire.

There is nothing fancy or difficult here and it’s the kind of soup that just gets better each day, so make a big batch and enjoy it all week. I have added baby spinach to mine for color, nutrients and flavor, but Lacinato (Dino) Kale or chard would also be nice additions.

While you can absolutely use a quality canned bean, rinsed and drained, I like to cook my beans. That way I get to add to the depths of flavors since each element is seasoned first before adding it to the soup pot. The soup will be delicious either way, but I do encourage you to try cooking your own beans. You will notice the difference.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I came across the original recipe on Rainbow Plant Life, a vegan blog that I follow. While I don’t always agree with her flavorings, the author has great ideas and methods for improving your vegan options. As an experienced cook, I don’t require following her recipes slavishly, but she does make vegan cooking accessible to those who are new to it. I did make a few changes to the original recipe.

Serve this one-pot meal (unless you cook your own beans) with a good bread, preferably fresh from the oven, and a simple green salad. And don’t forget a nice glass of wine or cider! A little bit of heaven on a cold winter eve.

Recipe

Yield: About 6 servings

Ingredients

3 Tablespoons buttery EVOO

4.5 cups cooked cannellini beans (you could use Great Northern or some other creamy white bean)

3 large leeks, white and light green parts, well-cleaned and thinly sliced

4 cloves of garlic, minced

1 pound+ (about 4) golden or red potatoes, peeled and cut into approx. 1-inch cubes

1 large stem each: fresh rosemary, sage and thyme, tied with kitchen twine in a bouquet

2 or 3 bay leaves

6 cups vegetable or chicken broth

kosher salt and freshly cracked black pepper to taste

2 handfuls of coarsely chopped bay spinach, stems removed

For Serving

About 1 cup of chopped fresh herbs (I used parsley, sage, rosemary, thyme and dill but any combination of these would be good)

1 Tablespoon EVOO

Pinch of salt

Directions

NOTE:

If cooking your own beans, this can be done up to a couple of days ahead. Soak the beans overnight. Then rinse and drain the beans. Place them in a pot large enough to hold them and enough water to cover them by about 2-inches. Add some aromatics like thyme and rosemary and add a teaspoon or two of a garlic EVOO. Bring to a boil, skimming off any scum that forms at the top. Then cover the pot, reduce the heat to a simmer and cook for 90 minutes. Remove from the heat. These can be refrigerated if you don’t plan on using them immediately. The liquid can be used in soup wherever stock or water is called for. It will make the soup creamier just as pasta water added to sauces do.

In a 6 quart stockpot or Dutch oven, heat the 3 Tablespoons of EVOO. Add the sliced leeks and 1 teaspoon of salt. Sauté on medium heat for about 5 minutes or until the leeks soften and just begin to brown.

After the 5 minutes, add the chopped garlic and potatoes. Stir through and cook for another 3 minutes. Then add all of the remaining soup ingredients. Give a good stir and bring to a boil. If there is any scum, you should skim it. Then cover the pot, reduce the heat to a simmer and cook for 1 hour, stirring occasionally.

At the end of the hour, remove the bouquet of herbs. Using an immersion blender, blend the soup only part-way. You want the soup to be creamy but still to have some visible vegetable chunks. Check your seasonings and add salt and pepper as desired. Add the chopped spinach and cook for another couple of minutes on a low heat or until the spinach is just wilted.

When you are ready to serve, very lightly sauté the fresh chopped herbs in the EVOO. The colors should still be vibrant. This will take no more than about 1 minute – just enough to soften the herbs and meld the flavors. You can add a pinch of salt if you like. Ladle the soup into bowls and add some of the fresh herbs to the top. Now enjoy!

Cauliflower Eggplant Sabzi

~ lisaandfrancescook ~ Leave a comment

The Hebrew reads: “Our heart is with Majdal Shams.”

Cauliflower Eggplant Sabzi is an easy, flavorful weeknight meal that is sure to please. Sabzi is basically a stew. Now I am aware that there are people who absolutely hate eggplant. I don’t understand it and we might not be able to be friends. Eggplant can be prepared at least 1,001 ways and comes in numerous varieties. If, however, you are one of those individuals, you can still enjoy this dish without the eggplant. Either use more cauliflower or another vegetable of choice.

My husband and I love to take long walks and to spend as much time outside while the weather permits. So when it comes to dinner, I want something that doesn’t take all day and/or can be prepared ahead and which packs a flavor wallop that will satisfy our cravings.

I happened to have both an eggplant and a cauliflower head in my fridge that I needed to use up. Since I wasn’t feeling very inspired at that moment, I went on the web to see if any recipes would fit my criteria. I came across this recipe and thought that it looked pretty simple and would be something that my husband and I would enjoy. All I needed to buy was some naan.

While I have made my own naan and parathas, I am also happy to purchase naan. I spread it with some ghee and sprinkle ajwain (carom seeds) on top to warm. Yummmm!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

After reading through the recipe, I knew that there would be a few changes that I would make. I simplified the directions, and added more of certain ingredients, Since I also had a bag of baby spinach to use up, I decided that it would also be a welcome addition to the sabzi, adding both nutrients and color.

Our preference is for things to have a mild to medium heat profile. If you prefer things hotter, you can always kick things up by adding serrano peppers, or cayenne. Because the spices are what make this dish, I cannot emphasize enough how important it is to use fresh spices and to grind your own whenever possible. It only takes minutes in an electric coffee or spice grinder and the rewards are manifold. The aromas of this dish while cooking will make your mouth water in anticipation of eating it.

If you choose a vegan yogurt and use EVOO instead of ghee on the naan, the dish will be vegan. Otherwise it is vegetarian, so is perfect for a meatless meal.

Leftovers will keep for several days in the fridge.

Recipe

Yield: 6 Servings

Ingredients

2 rounded tablespoons curry powder, of choice (I used a roasted Sri Lankan that I had made for a previous dish, but a hot Madras curry powder or mild if you don’t like heat)

1.5 teaspoons garam masala

1 rounded teaspoon black mustard seeds

2 tablespoons canola or avocado oil

1 large onion, sliced

4 large cloves garlic, minced

1 Tablespoon finely grated fresh ginger

1 teaspoon salt

1.5 pounds eggplant, cut into chunks, more or less the size of the florets

1 smallish cauliflower cut into florets

About 24-ounces can diced tomatoes or passata

2 15-ounce can chickpeas, rinsed

¾ cup water

2 large handfuls of baby spinach without the stems

Garnishes

Plain Yogurt

Crunchy spiced chickpeas or chakri or chana chor garam

Roasted or spiced cashews

Directions

Heat a heavy-bottomed pan with a tight-fitting lid or a Dutch oven over medium heat. Add the oil, onions and salt and stir for about 3 minutes. Then add in the curry powder, garam masala and mustard seeds to a well that you make in the middle of the onions and toast, stirring, until the spices begin to darken, about 1 minute.

Now add the garlic and ginger to the pan and cook, stirring, for an additional 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, and water. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add in the spinach and stir though until wilted. Taste and adjust the seasoning, if necessary.

Serve over your rice of choice and/or with naan. Top each serving with a dollop of yogurt, if desired.

You can also garnish this with some spiced cashews or crunchy chickpeas.