Veggies on the counter

Lemon Roasted Vegetables

Posted in side dishes, Uncategorized by veggies on the counter on October 4, 2013

DSC_0813

Hello guys! Sorry for my absence on the past few weeks. I’m getting used to a new working routine and, as a consequence, the blog has been a bit neglected (I’m slowly getting back into posting more regularly). But before we get into today’s post,  I thought we could talk, briefly, about some of the recipes I’ve been making these days –most of them from around the web. I’ve cooked Ottolenghi’s mejadra twice now, only cutting on the oil, and even my grandmother liked it (despite its spiciness). This stew has been in high rotation around here as well, because it’s getting cold and because I love beets (and you do have to like them to truly enjoy this dish). Martha Stewart’s nori rolls are also worth trying – they’re perfect for lunch boxes –, even though the recipe takes a bit of time and you might struggle wrapping up the nori (at least I did, but probably because I was in a rush when I made them). Finally, I’m not a tea person, but I’ve been drinking this one twice a day for the last two weeks (it is that good).

Now, let’s talk roasted vegetables. Around this time of the year, there’s already a great variety of roots in the markets – carrots, turnips, beets… – and they’re perfect for roasting. It might take a bit of time – although not active time – but, in the end, you’ll have a baking tray full of tender and sweet vegetables with slightly brown bits and notes of lemon. They pair incredibly well with simply cooked whole grains and/or puy lentils, for a more complete meal. I guess nothing speaks better of autumn than that.

DSC_0760

DSC_0782

Lemon Roasted Vegetables

(serves 4 to 6, as a side)

380 g small carrots, halved

315 g / 3 medium sized turnips, cut into 5 -6 cm pieces

450 g / 4 medium sized sweet potatoes, cut into 5-6 cm pieces

5 garlic cloves, peeled

one lemon

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

2 teaspoons brown rice syrup 

2 sprigs lemon thyme

Pre-heat the oven to 200C. Line a large rimmed baking tray with greaseproof  or parchment paper.

Zest the lemon and cut the pulp into quarters. Combine all the vegetables in a large bowl and add the lemon’s pulp and lemon thyme sprigs  to it.

In a mortar and pestle, combine the garlic cloves, lemon zest, olive oil, brown rice syrup, salt and black pepper. Smash everything together until the garlic cloves are broken down. Pour this mixture over the vegetables and mix, with your hands, to coat them evenly. Transfer the veggies to the baking tray and sprinkle a bit more salt and pepper over them.

Cover the baking tray loosely with parchment paper. Roast the vegetables, covered, for 45 minutes. After that time, roast, uncovered, for additional 15 minutes  or until golden brown.

Herbed Tofu Cakes with Curried Apple

Posted in main courses by veggies on the counter on February 17, 2011

 

Lately, I’ve been eating lots of roasted vegetables and bakes, mostly because they are comfort food at their best and have that sort of magical effect of keeping me warm. Also, these are usually dishes that are made in one single pan, meaning there’s minimal work involved in dish washing after dinner, which is also a great advantage. I tell you what I do: often, I make a lentil/vegetable pie and make sure there are enough leftovers for me to enjoy for a couple more meals. Not having that much time to cook lately, this is a method that allows me to have homemade food at hand almost everyday. Anyway, there are also times when I manage to prepare dishes that are done in less than twenty minutes, require minimal effort, are packed with proteins, and taste good. These Herbed Tofu Cakes are one of those no-recipes that I tend to prepare when I don’t feel that much like cooking.

I grab the herbs I have on the refrigerator – this time around, lemon thyme, rosemary and chives were what I had on hand, but you could use any others of your liking -, some tofu and a couple other ingredients, and the cakes are done in no time. The curried apples are a great topping for these protein-packed patties, but you could replace it for some chutney or a simple salsa made with fresh vegetables – they’d be equally good options. To finish things off, serve the dish along with some cooked grains (I can’t get enough of basmati rice cooked with a couple spices such as cinnamon, cloves and cardamom), and there you go.

Herbed Tofu Cakes with Curried Apple

(makes 5 cakes)

for the tofu cakes:

370 grams firm tofu, drained, pat dry and crumbled

1 ½ tablespoons shoyu

1 tablespoon vegan mayo

2 teaspoons dijon mustard

2 tablespoons flaxseed meal

1 ½ tablespoons lemon thyme, finely chopped

1 ½ tablespoons chives, finely chopped

2 teaspoons rosemary, finely chopped

zest of one lemon

2 tablespoons olive oil

for the curried apple:

1 large apple, peeled, cored and thinly sliced

½ teaspoon curry powder

¼ teaspoon sugar

a pinch of salt

a good squeeze of lemon juice

1 tablespoon olive oil

chopped coriander, for garnishing

1. In a large bowl, mix all the ingredients for the tofu cakes, except the olive oil. Mix well until thoroughly combined.

2. Divide the mixture into 4 to 5 equal portions. With your hands, shape each portion into patties.

3. Heat 2 tablespoons of olive oil in a large frying pan, over medium-heat. Shallow-fry the patties for 2 to 3 minutes on each side, or until golden brown.

4. Once the tofu cakes are done, transfer them to a plate and keep them warm in the oven. Heat 1 tablespoon of olive oil in the same frying pan you used for cooking the cakes and, once hot – but not smoking – add the apple slices, sugar, salt and curry powder.

5. Cook for 5 minutes or until the apple slices are tender and slightly caramelized. Turn off the heat and add a good squeeze of lemon juice to the pan.

6. Serve the tofu cakes with the curried apple slices on top, and garnish each serving with plenty chopped coriander. Serve with basmati rice or any other grain of your liking.