vegetarian

Roasted Vegetable Galette

Roasted Vegetable Galette

Roasted Vegetable Galette

Everyone who knows me or has read a few Mother’s Day posts on my blog knows we don’t celebrate the usual way. We don’t go out to a restaurant or club.

We stay home and have a cookoff.

Yes, we cook and it’s work and a mess but we have the best time ever. Everyone participates (except that some years I am just in charge of the beverages).

We choose a theme, form into teams and each team chooses a recipe. I buy the ingredients a couple of days before and then, on Sunday, my two daughters, their husbands, my husband and my grandkids all get cooking.

Last year our theme was dips. I prepared a tropical salsa.

One year it was chocolate chip cookies.

We’ve done tomato sauce, eggs and so on.

This year we decided on PIE. Each team will make some sort of pie.

There are no rules. They interpret the word (pie) however they wish.

So — apple pie? Sure!

Pizza pie? Of course!

Pot pie? Yes!

The only limit: this will be a vegetarian/dairy meal. So, no beef pot pie.

But — quiche? Why not — it’s a type of open face pie, right?

How about a potato/olive/onion empanada? YUM!

Cabbage pastie? ok!

I am thinking of this though: roasted vegetable galette. I make it with pie dough so it qualifies, doesn’t it?

A good Meatless Monday (or any other day) choice.

 

Roasted Vegetable Galette

  • 1-1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon chopped chives or scallion tops

  • 6 tablespoons butter, cut into chunks

  • 2 tablespoons cold vegetable shortening

  • 3-4 tablespoons milk

  • 2 medium yellow squash, sliced

  • 4-5 plum tomatoes, sliced

  • 1 large Portobello mushroom, sliced

  • 4 tablespoons olive oil

  • salt to taste

  • 1 bunch spinach, washed and dried

  • 2 tablespoons chopped basil

  • 1-1/2 cups (6 ounces) shredded Mozzarella cheese

  • 2-3 tablespoons grated Parmesan cheese

  • 1 egg, beaten, optional

For the crust: mix the flour, salt and chives together in a bowl or food processor. Add the butter and shortening and cut the fat into the flour mixture with your hands or a pastry blender or by processing on pulse until the mixture looks like coarse crumbs. Gradually add 3 tablespoons milk and mix to form a soft dough, adding more milk as needed. Flatten the dough into a disk, wrap and let rest in the refrigerator for at least one hour. Line a large baking sheet with parchment paper. Roll the dough on a lightly floured board into a circle about 12-13 inches in diameter (about 1/8-inch thick) and transfer the circle to the prepared baking sheet.

For the filling: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the squash, tomato and Portobello slices on the baking sheet and brush on both sides with 3 tablespoons of the olive oil. Roast for 20-22 minutes or until tender. Remove from the oven. Heat the remaining tablespoon olive oil in a sauté pan over medium heat. Add the spinach and cook for 2-3 minutes until softened. Drain any liquid, chop the spinach coarsely and set aside.

Reduce the oven heat to 400 degrees. Scatter the circle of dough with 1 cup of the mozzarella cheese, leaving a border of about 1-1/2 inches. Mix the vegetables together with the basil and place over the cheese. Scatter the remaining mozzarella cheese and the Parmesan cheese on top. Fold the dough over the vegetables but not completely; leave the center open, with 7-8 inches of the vegetables showing. Pleat the dough at the edge to give the galette a rustic look. Beat the egg and brush it onto the dough for a glazed look, if desired. Bake for 35-40 minutes or until the crust is golden brown.

Makes 8 servings

Pizza with Spinach, Tomatoes and Cheese

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Has pizza become the official post Passover food?

I don’t remember that being the case when I was growing up. After Passover, we were full-on with bagels, challah and sandwiches.

So when did this well-loved dish become so extraordinarily popular?

In the first half of the 20th century there were only a few pizza parlors in the United States, all in urban centers such as New York and Boston (and in New Haven, where, in 1925, Frank Pepe set up the still-famous Pepe’s Pizza). But most of the clientele were folks in the local Italian immigrant community.

Pizza became a “thing” in the late 1940s, spurred on by former GIs who had been to Italy during World War II and tasted it there and didn’t want to do without.

Can you blame them?

Pizza has since become an iconic American dish, with toppings way way beyond the classic, original Italian Marhgerite.

We have homemade pizza post Passover, because why not!

Also, when we want a meatless meal, because why not!

For Shavuot, the “dairy” holiday, because why not!

As an hors d’oeuvre for a dairy or fish dinner, because why not?

Pizza with Spinach and Eggs 

  • 1 pizza crust (about 10-inches)

  • 2 tablespoons olive oil

  • 1 large garlic clove, minced

  • 1 bunch fresh spinach, washed and dried (about 6 ounces)

  • 2 medium plum tomatoes, sliced

  • 4 ounces mozzarella cheese, shredded or chopped

  • 2 tablespoons freshly grated Parmesan cheese

  • 1/2 teaspoon dried oregano

Preheat the oven to 450°F. Place the crust on a pizza stone or lightly oiled pizza pan or parchment-lined cookie sheet. Heat 1-1/2 tablespoons olive oil in a sauté pan over medium heat. Add the garlic and cook briefly. Add the spinach and cook for 3–5 minutes or until wilted and all the liquid has evaporated from the pan. If necessary, press the spinach in a sieve to extract liquid. Spread the spinach evenly on top of the crust. Place the tomato slices on top. Sprinkle with the mozzarella cheese. Sprinkle with Parmesan cheese and oregano. Drizzle with remaining half tablespoon olive oil. Bake for 10-13 minutes or until the cheese has melted and the crust is beginning to brown.

 Makes 2 servings

 

 

 

Matbucha

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Spring has sprung and for me, that means more salad.

So I got to thinking about that word salad, which I realize means so many things that I was never able to fit all of my salad recipes into a file folder simply marked “salad.” I had to sub-categorize them into files such as “grain salads,” “tomato salads,” “fruit salads” and so on.

Over the years I’ve made salads of all sorts. Some based mostly on greens and some that had no greens at all.

I’ve made beet salads, dinner salads, fish salads and quinoa salads.

I could go on. But really, there is no one way to describe “salad,” even though a dictionary might say something like “a mixture or raw and cooked vegetables served with dressing.”

No.

Because recently I prepared some Matbucha, which is in an entirely different salad category.

Matbucha is a “salade cuit” — that is, “cooked salad.” In fact the word Matbucha, is an Arabic word that means “cooked salad".”

Cooked salad may seem odd to Western thinking except for the fact that most of us actually eat lots of cooked salads, such as potato salad and egg salad too. We just don’t think of them as “cooked salads,” but that’s what they are.

Matbucha is a Moroccan dish, especially popular in the Moroccan Jewish community, which was once large and thriving in North Africa. When good numbers of Moroccan Jews migrated to Israel, they brought their love of this dish with them and it is now wildly popular in Israel too.

For good reason: Matbucha is vibrantly tasty, easy to cook and is ideal for Shabbat because, even though it’s cooked, you can serve it at room temperature. Use it as a salad course or as a side dish with dinner. I’ve always served it with hors d’oeuvre, as a topping for crackers or pita wedges (it works well with other Middle Eastern nibbles and dips such as hummus, raheb, baba ghanoush and so on).

You can make Matbucha 3-4 days ahead. That’s handy isn’t it?

Matbucha

  • 2 large red bell peppers

  • 3 tablespoons olive oil

  • 1 serrano pepper, deseeded and chopped

  • 2 large cloves garlic, finely chopped

  • 6 medium tomatoes peeled and finely chopped

  • 1-1/2 teaspoons paprika

  • 1 teaspoon sugar

  • 1/2 teaspoon salt or to taste

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat, and broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces. Heat the olive oil in a large saucepan over medium heat. Add the peppers, serrano pepper and garlic and cook for 2-3 minutes. Add the tomatoes, paprika, sugar and salt. Bring to a simmer over medium-high heat. Cook for 30-35 minutes, until most of the liquid has evaporated and the mixture is thick.

 Makes 1-1/2 to 2 cups

 

Barley with Carrots, Raisins and Almonds

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For me, the appeal of winter foods is their ability make me feel warm and well-nourished. I don’t expect them to be gorgeous. When I look at dishes such as beef stew or a beloved chicken-and-soup, I don’t see art, I see safety and memory and the expectation of comfort.

This is why, when winter comes, I look for side dishes or desserts or an appetizer that can provide some color or add some beauty to the entree or the meal.

This barley casserole fits the bill. It’s a substantial side dish that works with meat, fish and poultry, with stews and hearty winter casseroles and for vegetarian meals too. It’s colorful and makes for an attractive addition to a winter dinner.

Barley with Carrots, Raisins and Almonds

  • 2 tablespoons olive oil

  • 2-3 carrots, sliced 1/2-inch thick

  • 3-4 scallions, chopped

  • 1 cup pearled barley

  • 2-1/2 cups vegetable stock

  • salt and freshly ground black pepper to taste

  • 1-1/2 teaspoons chopped fresh thyme

  • 1/2 cup golden raisins

  • 1/2 cup chopped toasted almonds

  • 2 tablespoons chopped fresh parsley

Heat the olive oil in a sauté pan over medium heat. Add the carrots and scallions and cook for about 2 minutes. Add the barley and cook for another 2 minutes, stirring often. Pour in the stock and add the salt, pepper and thyme. Stir, bring to a boil, lower the heat, cover the pan and simmer for about 50 minutes or until all the liquid has been absorbed. Stir in the raisins and almonds and toss gently to distribute the ingredients evenly. Cover the pan and let rest for 5 minutes. Spoon into a serving bowl and sprinkle with parsley.

Makes 6-8 servings

 

 

Tahini Turmeric and Mjadra

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I have made mjadra (mujadara) so often I can't even count the ways. It's a family favorite that I serve on special occasions (the #1 item at my Yom Kippur Break-the-Fast), at somber times (the Nine Days), for holidays (my Thanksgiving vegetarian entree) and sometimes just for any old meatless meal. 

I've made mujadara using bulgur wheat and brown rice, barley and kaniwa

But I never made it with wild rice or with white rice. In fact, I hadn't even thought about that possibility until I got Vicky Cohen and Ruth Fox's new cookbook: tahini & turmeric; 101 Middle Eastern Classics Made Irresistibly Vegan.

This is one gorgeous book, stuffed with recipes that anyone who loves good food, or who is kosher or a vegetarian or even a hearty carnivore and even a vegan-skeptic would find -- yes -- irresistible.

There were (still are) so many recipes I want to try. I've followed Vicky and Ruth's blog for years and have cooked many of the dishes in their posts, every one of them a winner.

But when I saw the recipe for Mjadra, I knew that had to be the first from the book.

It was as delicious as any version of this dish I have ever tried. The addition of pomegranate molasses to the onions gave the dish a faint, lush tang. The authors suggest one of two sauces to accompany the grains. I prepared the (vegan) Cucumber Yogurt Sauce (which is also paired in the book with Zucchini Fritters -- a delicious-sounding recipe that I will try next to see how the taste compares with my own, non-vegan version).

Every recipe sounds and looks tempting. Over the summer I will try my hand at the Tangy Roasted Carrot Hummus -- a quick and easy hors d'oeuvre for the company I am sure to have. And because I love all versions of Shakshuka, I will definitely try the interesting Chickpea and Pepper Shashuka -- with rounds of polenta taking the place of the traditional eggs! (It's the recipe on the book cover.) Before the High Holidays I am going to try the spectacular-sounding Creamy Tahini Cheesecake with Pistachio Crust and Fresh Pomegranate. 

I could go on and on. I rarely post about cookbooks, but this one is special, and comes in handy particularly this week, when the Nine Days begin and observant Jews will be eating meatless meals. 

Good luck with the book Vicky and Ruth!

WILD RICE MJADRA

Our take on this classic Middle Eastern dish incorporates wild rice and sautéed on-ions, as opposed to fried, for a healthier version. We also cook the rice, lentils, and onions separately, and then mix them together right before serving. This is a fool-proof method to prevent the mjadra from becoming mushy.

Traditionally, this dish is served topped with a cucumber yogurt sauce, which we made using nondairy yogurt (see Zucchini Fritters with Cucumber Yogurt Sauce, page 26). While we were growing up, our dad always ate it with his favorite Spicy Israeli Salsa (page 62), made with freshly picked tomatoes and cucumbers from his garden.

Store in the refrigerator for up to four days.

Prep time: 10 minutes

Cook time: 50 minutes

Makes 6 to 8 servings

INGREDIENTS:

WILD RICE:

½ cup uncooked wild rice

½ teaspoon salt

LENTILS:

1 cup dried French green lentils,

picked over and rinsed well

½ teaspoon salt

WHITE RICE:

1 cup uncooked basmati rice

1 teaspoon salt

SAUTÉED ONIONS:

2 tablespoons extra-virgin olive oil

1 large onion, sliced

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon pomegranate molasses

            (see page 132 for homemade)

Cucumber Yogurt Sauce (page 26) or Spicy Israeli Salsa (page 62), to serve

Prepare the wild rice: Bring 2 cups of water to a boil in a medium-size saucepan over high heat. Add the wild rice and salt. Bring again to a boil, lower the heat to low, and simmer, covered, for 40 to 45 minutes, or until tender. Remove from the heat, drain well, and set aside.

Prepare the lentils: Bring 4 cups of water to a boil in a large saucepan over high heat. Add the lentils and salt. Lower the heat to medium and cook, uncovered, for 18 to 20 minutes, or until the lentils are soft but not mushy. Remove from the heat, drain well, and set aside.

Prepare the basmati rice: In a medium-size saucepan, bring 1½ cups of water to a boil in a separate medium-size saucepan over high heat. Add the basmati rice and salt. Return to a boil, lower the heat to low, and simmer, covered, for 20 minutes, until the water has been absorbed and the rice is tender. Remove from the heat and set aside, covered.

Prepare the onion: Heat the olive oil in a large, nonstick skillet. Add the sliced onion, salt, and pepper, and cook over high heat for 5 minutes, stirring often. Lower the heat to medium-low and cook for 15 minutes. Add the pomegranate molasses and continue to cook for another 5 minutes, or until the onion turns dark golden brown.

Assemble the mjadra: Combine the cooked wild and basmati rice, the cooked lentils, and the onion in a large bowl, and toss well. Serve warm, topped with Cucumber Yogurt Sauce or Spicy Israeli Salsa.

Referenced recipes:

CUCUMBER YOGURT SAUCE:

½ cup plain unsweetened coconut or CASHEW YOGURT

1½ teaspoons freshly squeezed lemon juice

¼ teaspoon salt

1 small cucumber, peeled and cut into small dice

SPICY ISRAELI SALSA:

1 pound assorted colored tomatoes, diced small

5 to 6 Persian cucumbers, diced small

2 to 3 jalapeño peppers, diced small

½ cup chopped fresh cilantro

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

¼ to ½ teaspoon salt

HOMEMADE POMEGRANATE MOLASSES:

6 cups pomegranate juice

1 cup sugar

1/3 cup freshly squeezed lemon juice

Combine all the ingredients in a large saucepan and bring to a boil. Lower the temperature to a low boil and cook, uncovered, for 2 hours, or until the liquid has reduced to about one third. Keep an eye on it, so it doesn’t overflow.

Remove from the heat, let cool, and transfer to a glass jar with a tight lid. The molasses will thicken once cooled.

Store in the refrigerator for up to six months.


Excerpted from Tahini and Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Ruth Fox and Vicky Cohen. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Cream of Asparagus Soup

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I know asparagus are available all year, but they have the most depth of flavor right now, when you can get the local ones that taste like springtime. Like asparagus are supposed to taste.

On the other hand, although I would suggest making this soup now, it's good any old time because its very simplicity gets the most out of the asparagus taste.

The dish is versatile too: make it dairy or dairy-free (see the recipe options).

And easy: 8 ingredients including salt, pepper and garnish.

Makes a lovely first course for summer dinner.

Cream of Asparagus Soup

  • 2 pounds asparagus
  • 2 tablespoons olive oil, butter or a mixture of olive oil and butter
  • 1 large shallot, chopped
  • 1/4 cup white rice or a small, chopped all-purpose potato
  • 4 cups vegetable stock
  • salt and freshly ground black pepper to taste
  • 13/ to 1/2 cup cream or coconut milk
  • chopped chives, scallions or Aleppo pepper for garnish

Wash the asparagus and chop the spears into chunks. Heat the olive oil in a soup pot over medium heat. Add the shallot and asparagus and saute for 1-2 minutes to soften the vegetables slightly and coat them with oil. Stir in the rice, pour in the vegetable stock and season to taste with salt and pepper. Bring the soup to a boil, lower the heat to a simmer and cover the pan. Cook for about 25 minutes or until the vegetables are soft. Puree the ingredients in a blender or with an immersion blender. Stir in the cream, reheat and serve garnished with chives, scallions or a sprinkle of Aleppo pepper.

NOTE: this may be served chilled OR hot.

Makes 4-6 servings

White Asparagus with Tomato Vinaigrette

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Among the delicious foods I feasted on on our recent trip to Eastern Europe were these: white asparagus, which is in season NOW. In the U.S. too. 

I found these beautiful spears at Fairway and prepared them exactly as I had them for dinner one night in Vienna.

Yes, these were dinner.

Ok, ok, I had a few rolls with a lot of butter too.

And strudel with schlag for dessert.

If you've never tasted white asparagus, you are in for a treat. They are milder and sweeter than the green ones and take a few minutes longer to cook because they are usually thicker. But, if you can't find these, use regular green asparagus (adjust cooking time depending on thickness of the spears).

 

White Asparagus with Tomato Vinaigrette

  • 1 pound white asparagus
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 small tomato, chopped
  • 1 hard cooked egg yolk, sieved or mashed
  • 1 tablespoon chopped fresh parsley
  • salt and freshly ground black pepper to taste

Remove the fibrous bottoms of each asparagus spear. Poach the asparagus in lightly salted water for 8-10 minutes, depending on thickness, or until tender. Drain under cold water and set aside in a serving dish. Whisk the olive oil and wine vinegar together until well blended. Add the tomato and egg yolk, stir and pour over the asparagus. Toss to coat every spear. Sprinkle with parsley, salt and pepper. Let rest for at least 15 minutes before serving. 

Makes 4 servings

Roasted Chick Pea and Carrot Salad

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This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

Roasted Chick Pea and Carrot Salad

  • 2 cups cooked chick peas
  • 1 pound carrots, sliced 1/4-inch thick
  • 4 tablespoons olive oil
  • salt
  • 1/2 teaspoon ground cumin
  • 3-4 tablespoons lemon juice
  • freshly ground black pepper to taste
  • 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Roasted Chick Pea and Carrot Salad

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This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

ROASTED CHICK PEA AND CARROT SALAD

  • 2 cups cooked chick peas
  • 1 pound carrots, sliced 1/4-inch thick
  • 4 tablespoons olive oil
  • salt
  • 1/2 teaspoon ground cumin
  • 3-4 tablespoons lemon juice
  • freshly ground black pepper to taste
  • 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Zucchini Pancakes

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If you're looking for a good mid-week Passover meal -- here it is! I actually make these year round, but they're ideal during the holiday.

And versatile: for a dairy meal add about 1/2 cup crumbled feta cheese to the mix. For more substance -- serve with sunnyside eggs. I accompany them with mashed avocado, but sometimes with dairy sour cream or plain yogurt (any of these mixed with a squirt of lemon juice).

Zucchini Pancakes

  • 2 medium zucchini (10-12 ounces each)
  • 1/2 teaspoon salt
  • 4 scallions, chopped
  • 2 large eggs
  • 2/3 cup matzo meal
  • vegetable oil for frying

* for a dairy meal you can add 1/2 cup crumbled feta cheese

Shred the zucchini in a food processor (or grate by hand). Place the shreds in a bowl, sprinkle with salt, toss the shreds and let rest for 10-12 minutes. Squeeze he shreds to extract as much liquid as possible. Return the shreds to the bowl. Add the scallions and egg and mix the ingredients. Add the matzo meal and mix thoroughly. Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. Spoon portions of the mixture into the pan to make pancakes about 2-inches in diameter. Leave some space between each pancake. Cook for about 3 minutes per side or until crispy and golden brown. Remove to paper towels to drain. Repeat with the remaining zucchini mixture. Serve with mashed avocado, dairy sour cream or plain yogurt (mixed with some lemon juice).

Makes about 12 pancakes