Grilled Garden Vegetables
When the vegetables in the garden are fresh, they don't need much help to taste delicious. I like to put them on the grill and dress and season them lightly. Most vegetables grill fairly well - as long as they're big enough not to fall through the grate. Here, I'm using bell pepper, long beans and aubergine.
First, I like to coat everything lightly with olive oil and season with salt. It tastes great and keeps things from sticking. Then I like to get a good char on the peppers so that the skin slides off easily. The beans and eggplant need to grill just long enough to become tender - not mushy.
Plate it up fancy! So many vegetable dishes tend to be simply piled on the place. Take a moment to arrange the ingredients to be visually appealing. I like to serve it with fresh tarragon, basil and cherry tomatoes. Then, drizzle a bit of aged balsamic and olive oil for extra flavour. Happy Summer!
Goulash braised Cabbage
This is a perfect warm and filling dish for the winter months. It's like a goulash, but without the meat. Of course, it's possible to add fake meat, but I like to let the natural flavours of the ingredients stand on their own.
I use a seasoning mix of caraway seeds, garlic and paprika. To add extra umami dimensions, I use just a bit of tamari sauce.
Begin by sauteing the caraway seeds in olive oil. Toast them lightly and keep a watchful eye since they can burn easily. To the hot oil and caraway, add chopped onions, celery, carrots and peppers. Allow them to soften, but not brown - browning can add bitterness.
Then, add shredded or chopped red and white cabbage. I also like to add a can of stewed tomatoes since fresh ones are hard to come by in the winter. Fill the pan with enough water so that the mixture is submerged. Add a bit of salt to suit your taste, keeping in mind that the stew will reduce while cooking. You can always add more salt to finish the dish, but you can't take any out.
Bring the stew to a boil and then reduce to a low simmer. Continue cooking until the cabbage is tender.
I like to serve it over rice!
Baked Brains! (Baked Cauliflower)
The perfect thing for Halloween. Baked brains, but really it's just pizza over a whole head of cauliflower.
Start by setting out the spice profile: basil, onion powder, salt, garlic and oregano. Stir it in the tomato paste and mix thoroughly. Wash and shake dry a head of cauliflower.
Spread the spiced tomato paste on the cauliflower and cover with thinly-sliced vegetables.
Bake at 350F for 30-45min. Doneness can be tested when a knife can be easily inserted.
Slice and serve drizzled with olive oil and sliced green onions.
Roasted Red Pepper Hummus
The garden is slowing down, but there are still lots of peppers. I roasted a few and added them to my usual hummus recipe.
The base is chickpeas, red pepper, onion and lemon juice. Start by grilling or roasting the peppers and onions. They're ready when the skin slides easily off the peppers.
I season my hummus with sea salt, smoky paprika, sesame seeds, sriracha, onion powder and garlic powder.
Chuck it all in a blender, or food processor, and blend until smooth.
Summer 2014 Garden Progress
Bulgar? Bulgar!
One of the most simple and tasty foods I sampled in Turkey: Bulgar. It's a type of wheat that's been parboiled and dried. There are several ways to prepare it, but my favourite dish was a simple vegetable and bulgar casserole.
It's fairly easy to make and it's delicious. Start an assortment of veg. I used carrots, onions, peppers and sauteed them for just a bit of colour. Then puree them with a can of stewed tomatoes. Add seasoning: salt or soy sauce - something to give it a good savour.
I rinsed the bulgar and added the wheat to the veg puree and simmered the mixture until thickened. It's ready when the wheat is tender - like brown rice.
This is a perfect dish for chilly evenings and is full of vegetables, fibre and energy.
Breakfast Wraps
The perfect weekend food - breakfast wraps. Full of veg, egg scramble and hashed browned 'taters, these wraps start your day off right!
First, start the tater tots, or any hashed potatoes, baking. Make sure they're crispy to give a satisfying crunch. Then sauteing mixed vegetables: zucchini, onions, tomatoes, peppers and carrots. Once they're tender, set aside and keep warm. In the same pan, add beaten eggs and a hearty spice blend: sriracha, onion powder, smoky paprika, turmeric and salt. Some fresh spinach completes the dish, but any lettuce will do.
Wrap it up and enjoy!
Thai Lettuce Wraps
So many of my favourite textures and flavours in one dish.
Start with base flavours: onions, sweet peppers, carrots and celery. Saute until lightly caramelized. Allow to cool.
Prepare the lettuce. Romaine works well: it's crunchy and its shape holds the filling well.
Fill the lettuce leaves with the sauteed vegetables, tofu and fresh veg. Julienned fresh carrots, tomatoes, bean sprouts and Thai basil complete the flavour and texture palette. Served with a peanut dipping sauce:
Chopping the lettuce and mixing all the ingredients makes for a perfect spicy salad. Add cashews for extra protein.
Grilled Courgette with Spaghetti and Vegan Cream Sauce
Fresh from the garden grilled zucchini snuggling a nest of spaghetti.
First, cut strips of, and grill, the zucchini. Not too long on the grill - just hot and fast. Be sure to take the nice even strips from the middle of the zucchini.
Hack up the remainder of the zucchini and add whatever else you've got: a few green beans, tomatoes, onions, peppers. Caramelize over medium-high heat with a bit of olive oil and salt.
Deglaze the pan with water and allow the mixture to cool slightly. Then add soaked walnuts and the veg mixture to the blender and puree until creamy. Season to taste.
Arrange the plate with the cream sauce as a base, followed by spaghetti (seasoned with salt and olive oil) and wrap with the grilled courgettes.
Baked Summer Squash
A delicious, fresh from the garden and vegan dish; baked and stuffed summer squash. Many squashes, scallop, patty pan, rond-de-nice, don't slice well. Rather than chunking them in a stew, this preparation provides an elegant presentation.
Select the chunky and round squash.
Slice the bottom to flatten it, scoop out the insides with a melon-baller and save them for the filling. Then coat each of them with olive oil and bake at 35oF. To keep them from moving, ramekins or muffin tins can be used. Thirty minutes is usually long enough - just make sure they're tender.
While they're baking, saute a mirepoix (carrots, celery, onions), adding tomatoes, peppers and the scooped out parts of the squash.
When it's reduced, it should nice and thick.
Spoon the filling into the squash and garnish with fresh herbs.
Pasta and Vegan Cream Sauce
Made from scratch pasta and a vegan cream sauce that doesn't taste like puke!
Start making the pasta with equal parts of semolina and spelt flour. Add in water, olive oil and a bit of salt and knead until it forms a ball.
Let is rest for a while; wrapped in cling film or under an inverted bowl.
Puree soaked walnuts, sauteed onions, peppers and celery along with stewed tomatoes. I used cashews in this recipe and was slightly disappointed. It just made the sauce too sweet. Since the vegetables have already been cooked (sauteed and stewed) the sauce is ready at this point. Simply warm it if needed.
Shape the dough into the desired shapes. I'm a fan of fettuccine.
Serve with the sauce - a tasty and authentic vegan dish. It's simple and, although it's a "cream sauce," it stands on it's own rather than merely imitating a dairy version.
Everything is Math
λ ≃ 400nm-700nm (with a few gaps)Art, meet gardening, meet science.
Fresh picked from the jLAmode garden.
Breakfast Wedge
Inspired by the chaps at Sorted Food [http://sortedfood.com/], a vegetarian version of an easy breakfast dish:
Check out their process here: http://youtu.be/D1mPghz6jjw
Naturally, serve it the British way - with (vegetarian) baked beans! Also served with fresh tomatoes and basil.
Thai Noodles and Veg
This tasty dish is rich, warm and packed with lots of fresh veg.
Soak and drain the rice noodles:
Prepare the seasonings: curry paste, peanut paste, lemongrass, salt, red curry paste:
Cashews for protein:
Chop the veg - carrots, onions, green onions, lettuce, sweet peppers:
Heat a can of coconut mild; add the seasonings and veg:
Promptly add in the noodles and cook until done:
Warm yet spicy comfort food!
Thai Green Curry (winter)
That curry is unbelievably good. It can range from mildly warming to a searing sweat-inducing spice. Served with brown jasmine rice and cashews.
For a hot moderately hot curry, start with 2 tablespoons of curry paste, a teaspoon of crushed peanuts or crunchy peanut butter and a teaspoon of salt. Add these ingredients to a can of coconut milk and simmer.
The oil will start to separate out of the coconut milk when it's ready.
Add sliced or julienned vegetables, bamboo strips and Thai basil.Unfortunately, in the winter, basil doesn't grow. This dish is prepared with carrots, onions, peppers, napa cabbage and fennel.
In the summer, I'll post a proper green curry.
Butternut Squash Soup
Butternut Squash Soup served with Greek Youghurt, shreds of beet leaf and kale.
This soup, like most takes a while to prepare, but it's worth it!
Made from:
- roasted butternut squash
- parsnips
- onions
- peppers
- smoked paprika
- turmeric
[Omit the youghurt or substitute it with a vegan alternative]
The latest from the garden
The garden is nearing the end of its productive season for the summer crops. There are a few tomatoes left, but okra is the only thing still growing strong. A few scarce peppers are still growing; green beans and the last of the cantaloupes. Now's the time to plant the fall crops: garlic, lettuce, cabbage, etc.
Check back later this week to see how these ingredients combine to make a delicious Southern meal.
Home Grown Salsa
A nice light side dish or appetizer:
Dice the tomatoes. You may wish to blanch and peel them first, but it's also delicious with the skins.
Roast the corn and cut it from the cob.
Diced jalapeños
Mix in onions and salt. Serve with Geek youghurt - or leave it off for a purely vegan meal.
