Vegetable Forward

Cauliflower Rolls

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New England is famous for lobster rolls during summer. Living in New England I was looking for similar rolls in a vegetarian version which can be served while entertaining or picnicking outside. Why not cauliflower which can mimic same flavor as lobster and when it has become trendy to make rice to pizza crust from cauliflower. These vegetarian rolls use same dressing and crunchy vegetables as of lobster rolls. You can keep dressing and cauliflower florets separate and make dressing with yogurt only for a picnic. Rolls can assembled when ready to eat.

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Cauliflower Rolls

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 20-25 small bite size cauliflower florets
  • 1 cup buttermilk
  • Hot sauce, according to taste
  • 1 cup corn meal
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • Oil for frying
  • ¼ cup finely diced red pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced red onion
  • ¼ cup mayonnaise
  • ¼ cup yogurt
  • ½ teaspoon celery salt
  • Juice of half a lemon
  • 4 Hot dog buns
  • Butter to toast buns
Directions
  1. Combine buttermilk, hot sauce and salt to taste in a mixing bowl. Marinate cauliflower florets in buttermilk for 2 to 3 hours.
  2. Combine corn meal, all-purpose flour, ½ teaspoon paprika, ¼ teaspoon black pepper and salt to taste in another bowl. Once cauliflower is marinated, drain the florets and transfer to flour mixture. Coat florets with flour and shake off excess flour.
  3. Heat oil for frying in a frying pan until ready to fry. Fry cauliflower florets in 3-4 batches until golden brown. Transfer to paper lined plate to drain excess oil.
  4. To assemble rolls: Toast the hot dog buns on a griddle with butter. Combine mayonnaise and yogurt in a big mixing bowl and whisk to make it smooth. Add red pepper, celery, onion, lemon juice, ½ teaspoon paprika, ¼ teaspoon black pepper and celery salt. Stir to combine. Once excess oil is gone from cauliflower florets, add warm florets to mayo mixture and stir to combine. If you are not ready to serve roll immediately then wait to add florets until you are ready to serve them. Open the top slit of buns and divide the florets filling among four buns. Serve immediately.

 

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Recipes, Vegetable Forward

Panchrav Shaak

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During month of August or September (on the eight day of Shravan Vad in Hindu calender) people in India celebrate Lord Krishna’s birth. The festival is known as Janmashtami. This year it was on August 24, 2019. People observed fast on that day. The next day which is called Parna, feast is prepared as an offering to god as well as to break a fast. The Panchrav (mixed) shaak (vegetables) is prepared as an offering which includes variety of vegetables available in the market. Only on that day vegetable mongers in Gujarat sell prepared mixed vegetables known as Patrali. All you need to add are root vegetables to make panchrav shaak. In the recipe, quantity of vegetables might seem too much, but as you cook them it will reduce almost in half. If some vegetables are not available, it should be fine. Try not to add onion and garlic. That way you will taste each vegetable separately in the mixed vegetables. Remaining shaak can be frozen for further use.

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Panchrav Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 10

Ingredients
  • About 4 to 5 cups of mixed vegetables (like butternut squash, cabbage, cauliflower, carrot, zucchini, etc.), finely cut
  • About 5 to 6 cups combined, green peas, green beans, corn kernels, papadi lilva, toover lilva (fresh pigeon peas), choli (Indian long green beans), suran (Indian yam), tindola (green ivy squash), etc. available in frozen section of Indian grocery stores
  • About 3 to 4 cups of mixed vegetables (like eggplant, potato, sweet potato, taro root, etc.) finely cut
  • About 2 cups methi (fenugreek leaves), frozen, available in frozen section of Indian grocery stores.
  • About 1 cup palak (spinach), frozen
  • 2 to 3 jalapeno or serrano chilies, finely chopped
  • ½ cup or more olive oil
  • 1 teaspoon brown mustard seeds
  • ¼ teaspoon asafetida
  • 1 ½ teaspoons turmeric
  • 2 teaspoons red chili powder
  • 3 teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
  • Salt to taste
  • Juice of one lime
  • ½ cup chopped cilantro, for garnish
Directions
  1. Heat ¼ cup oil in a Dutch oven or large soup pot until shimmering. Add mustard seeds and let them sizzle. Add asafetida, turmeric and 1 teaspoon chili powder. Immediately add first mixed vegetables and green chilies. Season with salt and stir to combine with spices. Cover the pot and let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom.
  2. Uncover pot and add second mixed vegetables. Season with salt and stir to combine with other vegetables. Let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
  3. Uncover pot and add third mixed vegetables. Season with salt and stir to combine with other vegetables. Let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
  4. Uncover pot and add methi and palak. Stir to combine with other vegetables and cover pot. Let vegetables cook for 10 to 12 minutes until you start to see oil on side of pot. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
  5. Uncover pot and add remaining chili powder and dhana-jeeru. Stir shaak to combine with spices. Taste shaak and add salt if needed. Add lime juice. Let shaak cook on low heat for 10 to 12 minutes. If shaak looks dry, add more oil 1 tablespoon at a time. By the time shaak is fully cooked, it should be glistening with oil. Before serving garnish with cilantro. Serve with warm puri.

 

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Recipes, Vegetable Forward

Vegetables and Chickpeas Tagine

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Vegetables and Chickpeas Tagine

Prep time: 

Cook time: 

Total time: 

Serves: 6

The spices used in Moroccan Tagine recipes are very similar to spices used in Indian curries. I like to cook curries/stews with warm spices during winter months. It is very satisfying and comforting during cold season. I add chickpeas or lentils for protein to dishes like this.
Ingredients
Spice Blend:
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
For Tagine:
  • 4 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, finely minced
  • ⅛ teaspoon saffron threads
  • 1 tablespoon tomato paste
  • 2 cups cauliflower florets
  • 2 carrots, cut into 1 inch pieces
  • 1 cup small red or yellow potatoes, cut in half
  • 1 cup vegetable stock or water
  • 1 zucchini, cut into 1 inch pieces
  • 1 cup different color peppers, cut into strips
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 15 oz can of diced tomatoes
  • 2 teaspoons salt or to taste
  • 1 cup large green olives
  • 2 preserved lemons, roughly chopped
  • ½ cup roughly chopped dry apricots or golden raisins
  • 1 cup cilantro, chopped for garnish
Directions
  1. In a mixing bowl make spice blend by combining all spices. Preheat oven to 350 degrees (optional, See step 3).
  2. In a large Dutch oven or oven proof sauté pan, heat olive oil on medium high heat for 1 minute. Add onions and sauté until translucent, 3 minutes. Add garlic, ginger, saffron and spice blend, and sauté until fragrant for 2 minutes. Next add tomato paste and sauté for 2 minutes.
  3. Add cauliflower florets, carrots and potatoes to pot. Stir to coat vegetables with spices. Add stock or water and bring it to boil. Season with 1 teaspoon salt and stir. Cover the pot and you can either cook vegetables on stove top or transfer to oven. Let vegetables cook for 10 to 12 minutes or just tender.
  4. Add remaining vegetables, preserved lemons, apricots or raisins and olives. Add diced tomatoes from can with juices and chickpeas. Season with remaining teaspoon of salt. Stir to combine everything and cover the pot. Transfer to oven or continue to cook on stove top for another 10 minutes or so until all vegetables are cooked through.
  5. Before serving garnish with cilantro. Serve with couscous and/or nan.

 

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Recipes, Vegetable Forward

Country Fried Cauliflower Steak with Couscous

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Country Fried Cauliflower Steak

Prep time: 

Cook time: 

Total time: 

Serves: 4

This recipe is inspired by vegetarian episode of Guy's Grocery Games show on Food network.
Ingredients
  • 1 large cauliflower
  • 1 cup AP flour
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1¼ teaspoons black pepper
  • 1 ½ teaspoons salt or to taste
  • Canola oil for frying
Directions
  1. Cut four ½ inch thick steak from cauliflower with stem.
  2. Season flour in a shallow baking dish with ½ teaspoon of each garlic powder, onion powder, paprika, salt and pepper.
  3. Whisk eggs and buttermilk in another shallow baking dish. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  4. Season panko bread crumbs in a shallow baking dish with ½ teaspoon of each garlic powder, onion powder, paprika, salt and pepper.
  5. Dredge each cauliflower steak one by one in flour, eggs and then panko bread crumbs, pressing bread crumbs on steak to adhere. Keep the steaks on a wired rack baking sheet.
  6. Heat oven to 350 degrees.
  7. Heat oil for frying steaks in a large frying pan or a Dutch oven until ready for frying. Fry cauliflower steaks one by one on each side until golden brown, 2 to 4 minutes. Transfer them to wired rack baking sheet. Bake steaks for 10 to 12 minutes until cauliflower is cooked through.
  8. Serve over couscous with roasted red pepper sauce (recipe follows) and side of roasted asparagus or green beans.

 

 

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Couscous with Roasted Red Pepper Sauce

Prep time: 

Cook time: 

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Serves: 4

Ingredients
  • 1 cup Israeli couscous, uncooked
  • 3 large roasted red peppers
  • 1 cup or more raw cashews
  • 1 tablespoon tomato paste
  • 2 cups or more water
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
Directions
  1. Cook couscous according to directions. Once couscous is cooked, drain and transfer to same pot and stir in olive oil off heat.
  2. In a blender make smooth sauce by combining peppers, cashews, tomato paste, and 2 cups water. If sauce is too thick, add more water. If sauce is too thin, add more cashews. Season with salt and pepper and blend for few seconds. Pour the sauce over couscous and stir to combine.
  3. Let couscous cook with sauce for 2 to 3 minutes. Serve warm with cauliflower steak.

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Recipes, Vegetable Forward

Thanksgiving 2018

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Whole Roasted Cauliflower
Follow the link below for recipe. This recipe makes a center piece for vegetarian thanksgiving. Use sauce from recipe as gravy. http://abc.go.com/shows/the-chew/recipes/whole-roasted-cauliflower-with-poblano-vinaigrette-and-goat-cheese-cream-clinton-Kelly. Serve with nan and/or plain rice.

 

 

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Mashed Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 4 large or 6 medium Yukon gold potatoes
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon pepper
  • ½ cup whole milk
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
Directions
  1. Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large soup pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
  2. Meanwhile combine milk, heavy cream and 4 tablespoon of butter in a small sauce pan and warm it.
  3. Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in half of milk mixture with mashed potatoes. If mashed potatoes are dry add more milk until potatoes have creamy consistency. Save some milk if you are not going to serve mashed potatoes immediately. Season with remaining salt and pepper.

 
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Mexican Corn Stuffing

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Cook time: 

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Serves: 6

Ingredients
  • 4 cups corn bread, cut into 1 inch cubes
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 bunch scallions, chopped, green, light green and white part separated
  • 2 garlic cloves, minced
  • 1 jalapeno or serrano chili, minced
  • 2 cups frozen or fresh corn kernels
  • 1 red pepper, finely diced
  • ¾ cup mayonnaise
  • ½ cup crumbled queso fresco or finely shredded parmesan cheese
  • 1 cup or more vegetable stock
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • ½ cup chopped cilantro, for garnish
Directions
  1. Pre-heat oven to 350 degrees. Spread out corn bread cubes in even layer into two baking pans. Bake corn bread cubes until bread is almost dry, 25 to 30 minutes. Let bread cool down.
  2. In a medium sauté pan, heat oil and 2 tablespoons butter until butter is melted. Add white and light green parts of scallions and sauté it for a minute. Add garlic, green chili, red pepper and corn. Season with ½ teaspoon salt, pepper and paprika. Sauté vegetables for 2-3 minutes to soften them slightly. Let vegetables cool down for 10 minutes.
  3. In a large mixing bowl, combine mayonnaise and vegetable stock. Add corn bread, ¼ cup cheese and vegetables, and stir until bread and vegetables are well coated. Add more stock if mixture looks too dry.
  4. Butter 9 x 13 inch baking dish. Transfer stuffing to buttered baking dish. Sprinkle remaining cheese on top. Bake stuffing for 35 to 45 minutes until top is browned.
  5. Before serving garnish with green part of scallions and cilantro.

 
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Charred Brussels Sprouts Salad

Prep time: 

Cook time: 

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Serves: 4

Ingredients
  • 1 lb. Brussels sprouts
  • 1 navel orange
  • ½ cup pomegranate seeds
  • ½ cup cilantro or parsley leaves
  • 1 inch piece of ginger, finely minced
  • 1 clove garlic, finely minced
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
Directions
  1. Wash and trim Brussels sprouts. In food processor with a slice blade, slice Brussels sprouts.
  2. Heat large cast iron pan on high heat. Transfer Brussels sprouts to pan and sauté them until they are charred in several places, 10 to 12 minutes. Add minced ginger and garlic and sauté for 30 seconds. Let Brussels sprouts cool down for 10 minutes.
  3. In a large mixing bowl, cut orange segments. Squeeze juice from remaining orange. Add maple syrup and season with salt and pepper. Combine juice and orange segments with olive oil.
  4. Add cooled Brussels sprouts and stir with dressing. Transfer to serving bowl and sprinkle pomegranate seeds and cilantro or parsley.

 
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Cranberry Chutney
Click on chutney to find recipe.

 
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Apple Pie Bars
You can find the recipe on NYTimes Cooking.

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Recipes, Street Food

Pav Bhaji

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Pav Bhaji

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Cook time: 

Total time: 

Serves: 6

Pav (bread) Bhaji (mixed vegetables) is a street food available all over India. The bhaji should be soft and mashed which you can scoop up with a pav. This recipe uses small quantity of variety of vegetables which is great use of left over vegetables. You can also use left over mashed potatoes for this recipe.
Ingredients
  • Quarter of cabbage, shredded
  • 3 to 4 florets cauliflower, roughly chopped
  • 1 medium carrot, shredded
  • 1 Japanese eggplant or ½ of large eggplant, peeled and ½ inch diced
  • ½ dhoodhi (Indian squash), peeled, deseeded and ½ inch diced (optional)
  • 2 medium russet potatoes, boiled and mashed
  • 2 large red onions, finely diced (reserve ½ cup for serving)
  • 3 large Roma tomatoes, ¼ inch diced
  • 3 cloves garlic, minced
  • 4 tablespoons canola oil or butter
  • 1 teaspoon turmeric
  • 2 teaspoons chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 ½ teaspoons salt or to taste
  • ¾ cup frozen peas, thawed
  • 2 teaspoons pav bhaji masala
  • ¼ cup chopped cilantro, for serving
  • 1 lime, cut into quarters for serving
  • 6 soft buns (pav), any kind
  • Butter for brushing on buns
Directions
  1. Combine cabbage, cauliflower, carrot, eggplant and doodhi in a large microwave safe bowl or large soup pot or Dutch oven. Cook vegetables in microwave (7 to 8 minutes) or stove top (10 to 12 minutes) until soft. Vegetables will release some liquid, keep that liquid. Mashed vegetables with potato masher and set aside. (You can use same soup pot or Dutch oven to make bhaji. You can transfer cooked and mashed vegetables to a mixing bowl).
  2. Heat oil or butter on a medium high heat in a large soup pot or a Dutch oven until oil is shimmering and butter is melted, 2 minutes. Lower heat to medium, add garlic and sauté it until fragrant, about 1 minute. Add onions and sauté them until translucent, 2 to 3 minutes. Next add all dry spices except pav bhaji masala and sauté with onions and garlic for 1 minute. Add tomatoes and sauté them until softened, 2 minutes.
  3. Add mashed potatoes and combine with sautéed vegetables. Let potatoes warm through before adding rest of mashed vegetables, for 2 to 3 minutes. Add rest of mashed vegetables, season with salt, stir and cover with a lid. Let bhaji cook for 7 to 10 minutes on low heat until flavors meld, stirring frequently. If bhaji is sticking to bottom, add some water. Uncover, add peas, pav bhaji masala and let bhaji cook for 5 to 6 minutes on low heat.
  4. Spread butter on buns and toast them on a griddle or frying pan until light golden brown but still soft.
  5. Serve hot bhaji with pav (buns). Garnish individual serving of bhaji with 1 tablespoons of cilantro. Serve reserved onion and lime on side.

 

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Recipes, Vegetable Forward

Cauliflower Manchurian

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Gobi Manchurian

Prep time: 

Cook time: 

Total time: 

Serves: 4

This recipe is a fusion of Chinese and Indian cuisine to suit Indian taste. It is believed to be created by Chinese community living in city of Kolkata (State of Bengal), eastern part of India.
Ingredients
  • 1 medium sized cauliflower (gobi), cut into 2 inch florets
  • Neutral Oil for frying
For Batter:
  • ½ cup AP flour
  • ½ cup corn starch
  • 1 tablespoon ginger-garlic paste, see Note.
  • 1 tablespoon soy sauce
  • 1 tablespoon hot sauce
  • ½ teaspoon salt or to taste
  • Water as needed
For Sauce:
  • ½ cup tomato ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • ½ teaspoon rice wine vinegar
  • 1 tablespoon ginger-garlic paste
  • 1 jalapeno or Serrano chili, minced
  • 3 scallions, thinly sliced, white and green parts separated
  • 2 tablespoons neutral oil
Directions
  1. To prepare sauce, heat 2 tablespoons oil in a small sauce pan until shimmering. Add chili, ginger-garlic paste and white parts of scallions and sauté them until soft, 2 minutes. Add ketch up, honey and soy sauce and stir to combine. Let sauce come to boil and let it simmer for 7 to 10 or until sauce thickens. Cover sauce and set it aside.
  2. While sauce is simmering, combine batter ingredients except water in a large mixing bowl. Gradually add water to make thin batter (like tempura batter). Add cauliflower florets and gently stir florets to coat evenly with batter.
  3. Heat oil in a frying pan until hot enough to fry. Shake off excess batter from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
  4. Once all florets are fried and drained transfer to a large mixing bowl. Pour sauce over florets and stir to coat with sauce. Transfer to serving bowl and garnish with green parts of scallions. Serve immediately as a side dish and/or Scallion Paratha
Notes
Ginger-garlic paste is available in Indian grocery stores.

 

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Recipes, Vegetable Forward

Buffalo Cauliflower Florets

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Buffalo Cauliflower Florets

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 medium sized cauliflower, cut into 2 inch florets
  • ½ cup fine corn meal
  • ½ cup corn starch
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ¾ cup buttermilk
  • 1 tablespoon hot sauce
  • Neutral Oil for frying
  • 3 scallions, thinly sliced
  • ¼ cup chopped cilantro or parsley
Buffalo sauce:
  • ¼ cup cold unsalted butter, cut into 1 tablespoon pieces
  • ½ cup hot sauce
  • 2 tablespoons honey
Ranch dressing:
  • ¼ cup yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon ranch seasoning powder
  • 1 teaspoon chives, sliced thinly
Directions
  1. In a small mixing bowl, combine buttermilk and hot sauce. Transfer cauliflower florets to a large mixing bowl. Pour buttermilk mixture over florets. Stir gently to coat florets with buttermilk. Let florets marinate for ½ to 1 hour.
  2. Meanwhile prepare Buffalo sauce by heating hot sauce and honey in a small sauce pan. Once hot sauce is bubbling, add butter 1 tablespoon at a time and whisk to combine until all butter is added. Cover sauce and set it aside.
  3. In a small mixing bowl combine ingredients of ranch dressing and transfer to serving bowl.
  4. In small mixing bowl, combine corn meal, corn starch, salt and pepper. After cauliflower florets are marinated, drain buttermilk. Sprinkle flour mixture all over florets. Gently stir florets to coat evenly with flour mixture.
  5. Heat oil in a frying pan until hot enough to fry. Shake off excess flour from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
  6. Once all florets are fried and drained, transfer them to a large mixing bowl. Pour Buffalo sauce over florets and stir to coat with sauce. Transfer to a serving bowl and garnish with scallions and cilantro or parsley. Serve immediately with ranch dressing on side.

 

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Recipes, Vegetable Forward

Cauliflower Po Boy

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Cauliflower Po Boy

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 small cauliflower, cut into small florets
  • 1 cup AP flour
  • 1 cup cornmeal
  • 1 teaspoon Creole seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper, optional
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon hot sauce or to taste
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon black pepper
  • Canola or vegetable oil, for frying
  • 4 French rolls, cut into halves
  • ½ iceberg lettuce, shredded
  • 2 tomatoes, thinly sliced
Remoulade sauce:
  • ½ cup mayonnaise
  • 1 tablespoon Creole or whole grain mustard
  • 1 tablespoon capers, drained and roughly chopped
  • 1 tablespoon parsley, chopped
  • ½ bunch scallion, white and light green parts, thinly sliced
  • Juice of ½ a lemon
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper
Directions
  1. In a large mixing bowl, combine flour, cornmeal, Creole seasoning, paprika, cayenne pepper, black pepper and 1 teaspoon salt. In another large mixing bowl, add eggs, buttermilk, hot sauce and remaining salt and whisk to combine.
  2. Add ⅓ of cauliflower florets in buttermilk. Once the florets are coated with buttermilk, drain excess buttermilk and drop them into flour and cornmeal. Stir florets so that they are coated with flour. Shake off excess flour and keep them on a plate or baking dish while you dredge and coat remaining florets in buttermilk and flour.
  3. Heat oil in a frying pan until hot enough to fry. Drop 6 to 7 florets in hot oil and fry until golden brown, about 3 to 4 minutes. Transfer them to a paper towel lined plate. Repeat with remaining florets.
  4. Assemble sandwich: Spread remoulade sauce on both halves of roll. On bottom half, top with lettuce, tomato and fried cauliflower florets. Top with top half of roll. Serve immediately.

 

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Recipes, Vegetable Forward

Nashville Hot Cauliflower

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Nashville Hot Cauliflower

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 large cauliflower, washed and cut into large florets
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup water
  • 1 cup all-purpose flour or more
  • 2 tablespoons corn starch
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • Canola or vegetable oil for frying
Dry rub:
  • 2 tablespoons salt or to taste
  • 1 tablespoon black pepper
  • 1 tablespoon garlic power
  • 1 tablespoon onion powder
  • 2 tablespoons cayenne pepper or to taste
Nashville hot oil:
  • 2 tablespoons cayenne pepper or to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon celery salt
  • 1 tablespoon salt or to taste
  • 2 tablespoons dark brown sugar or to taste
  • 1 cup vegetable or canola oil
  • 6 tablespoons unsalted butter
Directions
  1. Combine ingredients of dry rub in a small mixing bowl. Transfer cauliflower florets to a large mixing bowl or a large zip lock bag. Sprinkle the rub over cauliflower and stir gently to coat spices evenly over cauliflower. Let it stand for an hour at room temperature.
  2. Make hot oil: Combine dry spices, salt and sugar in a heavy sauce pan. Sauté over medium heat until spices are fragrant, about 3 minutes. Whisk in oil and butter and let it simmer for 2 to 3 minutes. Remove pan from heat and let it cool to room temperature.
  3. Combine and whisk eggs, buttermilk, water, 1 teaspoon of salt and ½ teaspoon of black pepper in a large mixing bowl. In another large bowl combine flour, corn starch, remaining salt and pepper.
  4. Dip each cauliflower floret in buttermilk and coat with flour. Repeat the process.
  5. Heat oil in a frying pan until hot enough to fry. Fry florets in batches of 4 to 5 until golden brown, 5 to 6 minutes. Drain excess oil on a wire racked pan or paper towel lined plate.
  6. Transfer florets to a large mixing bowl. Pour hot oil over cauliflower and stir to coat with sauce. Serve cauliflower florets over white bread with pickles.
Notes
Try to keep cauliflower florets as large as possible. Smaller ones tend to break easily while dipping in buttermilk and coating in flour. Instead of shallow dishes, mixing bowls work better for dipping and coating florets.

 

 

 

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Recipes, Vegetable Forward

Veg. Thanksgiving 2016

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Tandoori Cauliflower
This delicious recipe of tandoori cauliflower with spiced yogurt by Kelsey Nixon made a great center piece for a vegetarian Thanksgiving.

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Spicy Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 8

Ingredients
  • 2 lb. bag of assorted color baby potatoes
  • 1 medium shallot, thinly sliced lengthwise
  • 2 serrano chilies, thinly sliced
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground cumin and coriander)
  • 1 teaspoon salt or to taste
  • 3 tablespoons cilantro, for garnish
Directions
  1. Wash potatoes and cut them in half.
  2. In a large cast iron pan or non-stick pan, heat oil on a medium-high heat until shimmering, 2-3 minutes. Add cumin seeds once oil is hot and let them sizzle. Add asafetida, shallot, green chili and ginger. Sauté them for 2-3 minutes.
  3. Lower heat to medium. Add turmeric, chili powder and dhana-jeeru. Stir in spices with shallot mixture. Add potatoes, season with salt and stir everything so that potatoes are covered with spices. Cover the pan and let potatoes cook until tender, 7 to 10 minutes, stirring few times.
  4. Once potatoes are cooked, uncover the pan and let potatoes brown and become crispy for 5-7 minutes, stirring occasionally.
  5. Garnish with cilantro and serve warm with any Indian flat bread.

 
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Mixed Mashed Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 8

Ingredients
  • 2 large russet potatoes
  • 2 large Yukon gold potatoes
  • 2 large sweet potatoes
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon pepper
  • ½ cup whole milk
  • ½ cup heavy cream
  • 5 tablespoons unsalted butter
  • ¼ cup Parmesan cheese
  • 1 teaspoon cumin seeds
  • ½ teaspoon smoked paprika
Directions
  1. Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
  2. Meanwhile combine milk, heavy cream and 3 tablespoons of butter in a small pot and warm it.
  3. Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in milk mixture and cheese with mashed potatoes. Save some milk if you are not going to serve mashed potatoes immediately. Season with salt and pepper.
  4. Just before serving, melt 2 tablespoons of butter in a small pan. Add cumin seeds and paprika in melted butter, let it toast for 30 seconds and pour over mashed potatoes.

 
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Tomato and Pumpkin Gravy

Prep time: 

Cook time: 

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Serves: 8

Ingredients
  • ½ 15 oz. can of pumpkin puree
  • 2 8 oz. cans of tomato sauce
  • 1 tablespoon almond butter
  • 2 teaspoons corn starch
  • 1 medium shallot, roughly chopped
  • 1 medium tomato, roughly chopped
  • 2 inch piece of ginger, peeled and roughly chopped
  • 1 Jalapeno pepper, roughly chopped
  • 2 cloves garlic
  • 2 tablespoons canola oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 tablespoons kasoori methi (dry fenugreek leaves), see Note.
  • 1 teaspoon salt or to taste
  • 1 teaspoon sugar or to taste
  • ¼ cup heavy cream
Directions
  1. Combine tomato sauce, pumpkin puree, almond butter, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
  2. Heat butter and oil in a medium sauce pan over medium heat. Once butter is melted, add the pumpkin-tomato sauce. Add all the dry spices and stir the sauce. Season with salt and sugar. Cover the pot and let gravy cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
  3. Uncover the pot, stir in heavy cream. Let gravy cook for another 3-4 minutes, stirring constantly until cream is well combined.
Notes
Kasuri methi (dry fenugreek leaves) can be purchased from Indian grocery stores.

 
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Paella with Roasted Vegetables

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Serves: 8

Ingredients
Roasted Vegetables:
  • 1 green bell pepper, 1 inch diced
  • 1 red bell pepper, 1 inch diced
  • 1 small zucchini, 1 inch diced
  • 1 small yellow squash, 1 inch diced
  • 1 medium carrot, 1 inch diced
  • 1 15oz. can baby artichokes, well drain
  • 3 tablespoons olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
Tofu Chorizo:
  • ½ of 10.5oz. package of extra firm tofu
  • 1 tablespoon paprika
  • 1 teaspoon ancho chili powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon dried oregano
  • Pinch of cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
Paella:
  • 4 tablespoons olive oil
  • 1 leek, thinly sliced, white and light green parts
  • 1 large red onion, ½ inch diced
  • 4 plum tomatoes, ½ inch diced
  • 2 cloves garlic, finely minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Spanish paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 cups basmati rice or short grain rice
  • ¼ teaspoon saffron
  • 4 cups vegetable stock
  • ½ cup frozen peas, thawed
  • 2 tablespoons cilantro, for garnish
Directions
  1. Roasted vegetables: Pre-heat oven to 400 degrees. Combine vegetables for roasting in a large mixing bowl. Toss the vegetables with olive oil, salt and pepper. Transfer to a large baking sheet and arrange vegetables in a single layer. Roast the vegetables for 30 to 35 minutes or until vegetables are slightly brown. Keep them aside.
  2. Tofu Chorizo: Line a baking sheet with aluminum foil and spray with non-stick spray. Combine dry spices and salt in a medium mixing bowl. Crumble tofu on top of spices in tiny pieces. Drizzle oil and vinegar over it. Stir tofu with spices until well coated. Transfer tofu to a baking pan and make a single layer. Bake tofu in the same pre-heated oven until tofu is brown, 25 to 30 minutes. Keep it aside.
  3. In a medium sauce pan warm stock. Add saffron to stock and keep it warm.
  4. In a large cast iron pan or paella pan, heat oil on a medium high heat. Sauté leeks and onions with pinch of salt until translucent, 2 to 3 minutes. Add garlic, tomatoes and sauté them until tomatoes break down, 3 to 4 minutes. Make a space for tomato paste and sauté it for a minute. Stir everything and sauté for a minute.
  5. Add rice, paprika, black pepper and sauté with onions and tomatoes until rice is well coated with oil, 2 minutes. Add warm broth and let rice cook until almost tender, 8 to 10 minutes.
  6. Remove artichokes from roasted vegetables, add rest of the vegetables to rice and stir. Add tofu chorizo and stir rice. Level rice and arrange artichoke and green peas on top. Let rice cook for another 4 to 5 minutes.
  7. Before serving, garnish with cilantro.

 
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Brussel Sprouts and Green Apple Slaw

Prep time: 

Total time: 

Serves: 8

Ingredients
  • 1 lb. Brussel sprouts
  • 1 delicious green apple
  • Seeds from ½ pomegranate
  • ¼ cup mint leaves
Dressing:
  • 1 teaspoon orange zest
  • Juice of 1 orange
  • 1 inch piece of ginger, finely minced
  • ⅛ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 3 tablespoons neutral oil
Directions
  1. Make dressing: Combine all ingredients of dressing in a small mixing bowl except oil. Whisk everything until salt is melted. Slowly drizzle oil while whisking until dressing emulsifies. Set it aside.
  2. Wash and drain Brussel sprouts. Cut them in half and thinly sliced them. Remove core of apple and cut it in matchsticks roughly same size as Brussel sprouts. Combine them in large salad bowl and dress the slaw. You can dress the slaw up to two hours in advance.
  3. Just before serving, spread pomegranate seeds and mint leaves on top.

 
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Cranberry Orange Chutney
Click on chutney to find recipe.

 
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Eggless Pecan Pie
I tweaked recipe of Chocolate Caramel Crunch Pie from Giada De Laurentis to make it as an eggless pecan pie. I replaced walnuts with pecans, semi-sweet chocolate with dark chocolate and 24 oz. dulce de leche with 8 oz. dulce de leche and 8 oz. salted caramel sauce. For a crust, I used 1 ½ cups of honey nut cheerios cereal instead of graham crackers. I forget to buy graham crackers, the crust with cereal turned out great.

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Recipes, Vegetable Forward

Flower Bataka Vatana nu Shaak

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Flower Bataka Vatana nu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 6

Cauliflower Potato Peas
Ingredients
  • 1 medium size flower (cauliflower), cut into 1 inch pieces
  • 1 medium size batako (potato), cut into ½ inch cubes
  • ½ cup vatana (green peas), frozen or fresh
  • 4 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafetida
  • 1 teaspoon turmeric
  • 2 teaspoons dhana-jeeru (spice blend of coriander and cumin powder)
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon salt or to taste
  • 1 tablespoon cilantro for garnish
Directions
  1. In a wok or a frying pan heat the oil until shimmering. Add mustard seeds and let them sizzle. Add asafetida, turmeric and chili powder. Add cauliflower, potatoes and season with salt. Stir vegetables until they are coated with oil and spices.
  2. Cover the pan with a lid and let the vegetables cook until fork tender, stirring occasionslly, about 10 to 12 minutes. During half way of cooking, add green peas.
  3. Once vegetables are cooked, uncover, add dhana-jeeru. Stir and let vegetables cook for 2 to 3 minutes. Just before serving garnish with cilantro. Serve warm with any type of Indian flat bread.

 

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