Ezme

Adapted from an Ottolenghi recipe. 

Ingredients

2 shallots

6 garlic cloves

5 red chiles (I used Fresnos)

6 plum tomatoes

1 tbsp. olive oil

1 tbsp. tomato paste

2 1/2 tbsp. pomegranate molasses

20 g. walnuts, toasted and finely chopped

1 c. fresh mint leaves, finely chopped

1 c. fresh parsley leaves, finely chopped

1/2 c. Greek style yogurt (I used Kite Hill) 

Directions

Heat up the grill. In a large bowl, mix the shallots, garlic, chiles, tomatoes and a tablespoon of the oil. Once the grill is hot, grill the vegetables, using tongs to turn them as necessary: give the shallots about two minutes on each side, until softened and charred; grill the chiles and garlic for about five minutes, turning often, until the skins are blistered and blackened all over; and grill the tomatoes for about 10 minutes, until softened and blistered. Once cooked, lift the vegetables on to a board and leave to cool.

Once the grilled vegetables are cool, peel off and discard the chiles, garlic and tomato skins, then finely chop all the vegetables and put in a medium bowl. Stir in a 1/2 teaspoon of salt and all the remaining ingredients for the ezme, except the yogurt, then set aside.

To serve, spoon the yogurt over a large platter, spread it out evenly with the back of the spoon, then make a well in the center. Spoon the ezme on top and serve.

Roasted Eggplant & Tomato Pasta

Ingredients
1 3/4-lb. eggplant, cut into 1″ cubes
2 Italian peppers, halved and thinly sliced
4 tbsp. extra-virgin olive oil
Sea salt + freshly ground black pepper
12 oz. pasta
2 lbs. plum tomatoes, halved
2 cloves garlic, minced
1 tsp. crushed red pepper
2 tbsp. capers, drained
2 tbsp. vegan butter
Vegan parmesan, freshly grated
Fresh basil leaves

Directions
Heat the oven to 450 degrees. Toss eggplant and peppers in oil and season with salt and pepper. Bake for 30-40 minutes.

Cook the pasta in salted, boiling water; stop just before it reaches al dente.

Using a box grater, grate the tomatoes over a skillet, stopping before grating the skin. Make sure to use a safety glove. Add the garlic, red pepper, and 1 tablespoon of oil to the pan and bring to a simmer. Cook until it is reduced by half, then season with salt.

Add the cooked pasta, capers, and butter to the pan with the tomatoes and bring to a simmer, tossing until the butter melts and the pasta finishes cooking. Remove from heat and add the roasted vegetables and cheese.

Top with a drizzle of oil and fresh basil.

Sheet Pan Ratatouille with Polenta

Ingredients

5 to 6 cups of cubed vegetables, like eggplant, pepper, onion & zucchini

2 tsp. olive oil

2 1/2 tsp. of Herbs de Provence (or a mix of oregano, basil, thyme)

1/2 tsp. salt

1/4 tsp. black pepper, freshly ground

4 tomatoes, chopped (or 1-15 oz. can of diced tomatoes)

Fresh basil or parsley

For the polenta:

1/2 c. corn meal

2 c. vegetable broth

2 tsp. of nutritional yeast

1 tbsp. vegan butter

(I've also used vegan ricotta in place of nooch and butter)

Directions

Chop all the veggies and toss with olive oil and spices. I sometimes prep these the day before and store in a gallon sized plastic bag or container. 

Spread veggies on cookie sheet in a single layer and bake at 400 degrees for 30 to 35 minutes, or until eggplant is done. 

Add in the tomatoes, toss with other veggies, and bake for another 15 minutes. 

Meanwhile, make your polenta. Heat up the broth until hot, then add in corn meal gradually while whisking. Once you've added all the corn meal and you have thick polenta, add in your butter and nutritional yeast (or ricotta). Continue to whisk until smooth(ish). 

Serve ratatouille over polenta in bowls. Sprinkle fresh basil and some pepper flakes. 

Serves 3. 

1 serving = 282 calories

Candied Jalapenos

Recipe adapted from Foodie With Family.

Ingredients
3 lbs. fresh firm, jalapeno peppers, washed
2 c. cider vinegar
6 c. white granulated sugar
1/2 tsp. turmeric
1/2 tsp. celery seed
3 tsp. granulated garlic
1 tsp. ground cayenne pepper

Directions
Wearing gloves, remove the stems from all of the jalapeno peppers. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. At this point, you can slap on a lid and stick in the fridge... or can them!

Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's great as a spicy simple syrup.

Makes 4 to 6 half-pints.

Roasted Red Pepper Shakshuka

Ingredients
1 lb. extra firm tofu
1 shallot
3 garlic cloves
4 oz. roasted red peppers, chopped
1/4 oz. fresh mint
1 tbsp. za'atar
2 tsp. cumin seeds
14.5 oz. crushed tomatoes
2 oz. soft herbed nut cheese (i.e. Treeline Scallion)
1/4 c. crispy shallots
multigrain flatbread

Directions
Preheat the oven to 400 degrees. Drain the tofu and pat dry with paper towels. Hand tear the tofu into bite-sized pieces. Peel and mince the shallot and garlic. Drain the red peppers. Pick the mint leaves from the stems.

Add the tofu to a baking sheet and toss with za'atar, 2 tsp. olive oil and a pinch of salt and pepper. Bake until golden brown, about 15 minutes.

Place a large skillet over medium-high heat with 3 tbsp. olive oil. Once the oil is hot, add the minced shallot, garlic, and cumin seeds. Cook until fragrant, about 1 to 2 minutes. Add the roasted red peppers, crushed tomatoes, 1/2 tsp. salt, and a pinch of pepper. Bring to a simmer and cook until the sauce thickens, about 5 to 8 minutes.

Place the flatbread directly on the oven rack and bake until hot, about 3 to 5 minutes. Add the baked za'atar tofu to the sauce and simmer for 2 to 3 minutes. Remove the shakshuka from the heat and dollop with nut cheese. Sprinkle with mint leaves and crispy shallots. Serve family style with hand torn flatbread.

Serves 2.

Muhammara Dip

Ingredients
1-12 oz. jar roasted red bell peppers (in water)
1/2 c. raw walnuts
1/4 c. extra-virgin olive oil
1 slice bread
2 tbsp. sun dried tomatoes, softened in warm water
1 tbsp. fresh lemon juice
1 tbsp. pomegranate molasses, plus more to taste
1 tsp. fresh garlic, minced (about 1 clove)
1/2 tsp. sea salt, plus more to taste
1/2 tsp. ground cumin, plus more to taste
1/2 tsp. red pepper flakes, plus more to taste
2 tbsp. flat-leaf parsley, finely chopped to serve

Directions
Drain the bell peppers, and pat dry. Throw all ingredients except parsley into your high-speed blender and blast on high for about 30 to 60 seconds until smooth and creamy. Tweak the pomegranate molasses, salt, cumin, and red pepper flakes to taste. Chill in fridge for a few hours or overnight to allow flavors to develop. Transfer to a bowl and stir in the parsley. Served with toasted ciabatta, pita, crackers, or crudites. The dip will keep well in a sealed container in the fridge for about 5 days.

Roasted Vegetable Torte

Ingredients
3 zucchini, cut into 1/4-inch slices
1 red onions, cut in half lengthwise and sliced
2 cloves garlic, minced
olive oil
kosher salt
black pepper, freshly ground
3 red bell peppers, halved, cored & seeded
3 yellow bell peppers, halved, cored & seeded
1 eggplant, unpeeled, cut into 1/4-inch slices (about 2 lbs.)
1/2 c. Parmesan cheese, freshly grated

Directions
Preheat oven to 400 degrees. Cook the zucchini, onions, and garlic in two tablespoons of olive oil in a large saute pan over medium heat for 10 minutes, or until the zucchini is tender. Season with salt and pepper.

Brush the peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.

In a 9-inch round spring form pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese, salt and pepper to taste between each layer. Begin with half the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, the the rest of the zucchini and onions, and finally the rest of the eggplant.

Cover the top of the vegetables with a 9-inch round piece of parchment paper or waxed paper. Place a 9-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.

Drain the liquids, place on a platter, and serve at room temperature.  

Serves 6.

Mexican Stuffed Peppers

Ingredients
6 bell peppers
2-1/2 c. brown rice, cooked
1 tbsp. canola oil
2 cloves garlic, minced
1-15 oz. can black beans, rinsed and drained
1 1/2 c frozen corn, thawed
1 c. tomato puree
2 tsp. chili powder
1 tsp. cumin
Cheddar cheese, shredded

Salt & pepper, to taste

Directions

Cut out stems and centers of peppers. Remove all seeds. Mix all other ingredients and cook all in skillet until tender. Fill peppers. Bake at 375 degrees for 25 to 30 minutes. Top with cheddar cheese and return to the oven for 5 minutes, or until melted and golden.

Serves 4. 

Stuffed Poblano Peppers

Ingredients

8 lg. poblano chiles

Sour cream or Greek yogurt, for garnish

Cilantro, for garnish

For the veggie chorizo:

1 pkg. vegetarian "soysage" patties, baked according to package, patties halved

4 cloves garlic, peeled

1/4 onion, coarsely chopped

1 tbsp. cider vinegar

1-1/2 tsp. chili powder

1-1/2 tsp. ground cumin

1/2 tsp. coarsley ground black pepper

Pinch of cayenne, or to taste

For the black beans & corn:

Cooking spray

1 tbsp. corn or canola oil

3/4 onion, chopped

1/4 tsp. cumin seeds

1-15 oz. can black beans, drained & rinsed

1 c. corn kernels

2 tbsp. water

1-1/2 tbsp. tomato paste

1 tsp. sauce from canned chipotles in adobo sauce

1-1/2 tsp. dried oregano

Salt and pepper, freshly ground

Directions

First, prepare the peppers. Cut the peppers right down the middle, through the stem. Trim any white membrane and remove seeds. Spray a skillet with cooking spray and add 2 to 3 tbsp. olive oil to pool in the bottom of the skillet. Let the peppers sear for 3 to 4 minutes. Remove peppers from the oil. Immediately drain on paper towels, wiping to remove excess oil. If weather appropriate, feel free to grill the pepper halves instead. You're only cooking them a bit, to remove the bitter flavor.

Next, preheat the oven to 400 degrees. Combine the soysage patties with the garlic, 1/4 onion, the vinegar, chili powder, ground cumin, pepper, and cayenne in a food processor and pulse to make a thick, chunky paste. Scrape the mixture into a bowl and set aside.

Spray a 12-inch skillet with cooking spray. Place the skillet over medium-high heat and add the oil. When hot, add the 3/4 onion and saute until the onion softens, about five minutes. Add the cumin seeds and saute for another 2 minutes. Stir in the beans, corn, water, tomato paste, adono sauce and oregano. Raise the heat to high and cook, stirring, until all ingredients are hot and starting to stick to the pan, 3 to 4 minutes. Scrape into the soysage mixture and stir to combine. Taste, adding salt and pepper, if necessary.

Spray a 13x9-inch baking dish with cooking spray. Set aside. Carefully stuff an equal portion of the mixture into each of the prepared poblanos, gently opening them at the slit and mounding the stuffing over it. Gently place the chiles into the prepared baking dish and bake until good and hot, 6 to 8 minutes. Place two chiles on each serving plate and top with a dollop of sour cream or yogurt and a sprig of cilantro. Servies 4 as an entree.

Bergie's Stuffed Polenta Peppers

My first and best vegetarian friend, Bergie, taught me that you don't need meat for substance. Now that Sky and I don't cook meat at home, I appreciate her wisdom (and her recipes) every day!

Ingredients
2 1/4 cups water
3/4 cup yellow corn mea
1 tsp. dried basil*
1 tsp. dried oregano*
1/4-1/2 tsp. salt, to taste
1/8 tsp. ground pepper
1/8 tsp. garlic powder*
1 tsp. parmesan cheese
2 large red bell peppers, cut lengthwise through stems & seeded
1-15 oz. jar of meatless spaghetti sauce (or homemade!)
2 oz. shredded, part-skim mozzarella cheese
* If using fresh herbs, use more!

Directions
Preheat oven to 375 degrees. Bring 1 1/4 cup water to boil. Reduce to medium heat. Place cornmeal in a small bowl with spices and slowly add remaining water. Mix well and stir into boiling water. When it boils, reduce heat to low and cook for 20 minutes, stirring constantly. Remove from heat and stir in parmesan. Lightly oil an 8-inch square baking dish. Reserve 1/2 cup of sauce and spoon remaining sauce into pan. Fill peppers with polenta. Bake, covered, for 40 minutes. Uncover, spoon sauce and top with cheese. Bake uncovered until golden brown.