Borlotti Bean Mole with Roast Winter Squash
October 11, 2008 | by Heidi | Filed under Main Course Recipes, Vegetarian Recipes
I want to do a quick highlight of a fantastic cookbook I picked up while visiting Wayne's family in Philadelphia last August. Truth be told, I picked up a few books, but Denis Cotter's Wild Garlic, Gooseberries and Me was one of them. It is a beautifully crafted volume featuring chef Cotters' passion for the farm-fresh, vegetarian ingredients available to him in his native Ireland. Denis is the much celebrated chef at Café Paradiso and this Borlotti Bean Mole with Roasted Winter Squash is indicative of the type of recipe you'll find throughout the rest of this volume - seasonal and flavorful. In this case, beans, squash, and kale are baked in a rich, hearty chocolate and paprika-spiked mole.
In many regards - size, scale, design, and vibe, it reminds me of a vegetarian version of Nigel Slater's Continue reading Borlotti Bean Mole with Roast Winter Squash and recipe...
Hummus en Fuego
October 8, 2008 | by Heidi | Filed under Appetizer Recipes, Gluten Free Recipes, High Protein Recipes, Quick Recipes, Vegan Recipes, Vegetarian Recipes
I keep homemade crushed red pepper oil on hand to use as a simple condiment and flavor accent. I call it fire oil, and it couldn't be easier to make. Sprinkle crushed red pepper flakes in hot olive oil, let it cool, and ignore it. The flavor lights up over the next day or two, and the longer I leave it, the better. I also make hummus regularly to eat as an afternoon snack, but until now it hadn't occurred to me to combine these two favorites. So here you have it, a hummus of sorts made from pureed garbanzo beans, toasted walnuts, and spicy crushed red pepper oil. The rustic red pepper flecks and translucent olive oil are set against the creamy backdrop of the pureed beans. To finish things off, I couldn't resist a few oily, black olives and chopped cilantro - both of which I had on...
Continue reading Hummus en Fuego and recipe...
Broccoli Crunch
October 5, 2008 | by Heidi | Filed under Gluten Free Recipes, Low Carb Recipes, Quick Recipes, Salad Recipes, Side Dish Recipes, Vegan Recipes, Vegetarian Recipes
I combined all things crunchy and colorful in this broccoli salad. My hope is that I might be able to convince a few more of you to eat broccoli, not because it's good for you, but because you genuinely like the way it is prepared. I (willingly) eat broccoli three, sometimes four times a week. In this case, tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course. It's a hearty and substantial with lots of play between sweet and savory, crunch and creamy.
You can certainly make the components ahead of time, but don't dress the salad until you are ready to serve it - preserving the various crunches.
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