Tag Archives: vegan

Pan con tomatillo

Serves 8

  1. 16 medium tomatillos, about 1-1/2lb, quartered
  2. 2tsp salt
  3. 1tb sugar
  4. 1 ciabatta loaf, quartered and cut diagonally into 4in pieces
  5. 3tb olive oil, plus extra for drizzling
  6. 2 cloves garlic, grated
  • Gently toss 1-3 until soft and juicy. Rest at room temperature, tossing occasionally, for 4-12 hours.
  • Meanwhile, rub bread with olive oil and bake at 300 degrees for 60-75 minutes.
  • Drain tomatillos, reserving juices, and transfer to a processor. Pulse until chopped, but not homogeneous. Toss with garlic and top bread, drizzling reserved juices, olive oil and salt. Serve.

Basil salad vinaigrette

Makes 1-1/2 cups and dresses 2 quarts salad greens

  1. 3/4 cup olive oil
  2. 2 cups chopped basil
  3. 4tb red wine vinegar
  4. 4tb water
  5. 1 shallot
  6. 1 clove garlic
  7. 2tsp mustard
  • Heat 4tb oil with 1 cup basil on medium heat until bright green, about 3 minutes. Set aside for 5 minutes.
  • Process 3-7. Add and process remaining oil and basil-oil mixture. Add and process remaining basil.

 

Bread and butter pickles

Makes 1 quart

  1. 1-1/4 cups seasoned rice vinegar
  2. 4tb water
  3. 2 cloves garlic, halved
  4. 1/2tsp turmeric
  5. 1/4tsp peppercorns
  6. 1/4tsp mustard seeds
  7. 1lb cucumbers, sliced 1/4in thick
  8. 5 sprigs dill
  • Bring 1-6 to a boil. Pour over 7-8. Let cool and refrigerate for 3 hours. Lasts 1 week.

 

Onion Jam

Makes 1 cup

  1. 3tb olive oil
  2. 1-1/4lb onions, sliced
  3. 1 bay leaf
  4. 1tsp fresh rosemary
  5. 1/2tsp salt
  6. 1/4tsp pepper
  7. 2 cloves garlic, smashed
  8. 4tb balsamic vinegar
  9. 4tb water
  10. 2tb sugar
  • Cook 1-6 for 10 minutes on med-high heat covered, stirring occasionally. Lower heat to med-low, add garlic and continue cooking uncovered for 15 minutes or until golden brown.
  • Add 8-10, increase heat to med-high and simmer for 2 minutes. Discard bay leaf, add to processor and pulse 5-6 times. Lasts 4 days.

Braised zucchini

Serves 4

  1. 4 8oz zucchini, quartered and cut into 2in pieces
  2. 4tb olive oil
  3. 4tb water
  4. 2 sprigs basil
  5. 2 cloves garlic, sliced
  6. 1tsp salt
  7. 1/4tsp pepper
  8. 1/4tsp red pepper flakes
  9. Juice and zest of 1 lemon
  • Bring everything except lemon juice to boil in a 12in skillet, cover and simmer for 8 minutes, stirring every 2 minutes.
  • Uncover and continue cooking for 2 minutes. Add lemon juice, discard basil and serve.

Sweet glazed potatoes

Serves 4

  1. 2 cups water
  2. 1/3 cup soy sauce
  3. 5tb honey
  4. 4tb unrefined sugar
  5. 1tb mirin
  6. 1/4in ginger, grated
  7. 1 clove garlic
  8. 1tb oil
  9. 1lb baby new potatoes
  10. 1tb sesame oil
  • Bring 1-8 to a boil, add potatoes, cover and boil for 1 minute. Remove cover, lower to a simmer and cook until all but 2tb liquid is evaporated. Toss with sesame oil and serve.