Crispy Cauliflower Po Boy Sandwich

3/4 cup panko bread crumbs
1 1/2 tablespoons Creole Seasoning*
Zest of 1 lemon
1 egg, lightly beaten
heaping 2 cups small cauliflower florets, 1-inch pieces
Extra-virgin olive oil, for drizzling
4 soft baguette pieces, lightly toasted
Lettuce, tomatoes & pickles
Chives
Lemon wedges
 
Remoulade:
1/2 cup mayo
1 tablespoon mustard
2 garlic cloves, minced
1/2 teaspoon paprika
1 teaspoon hot sauce
 
Heat the oven to 400°F and line a baking sheet with parchment paper.
 
On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto the baking sheet Repeat with remaining cauliflower. Drizzle the coated cauliflower with olive oil and bake for 20 minutes or until crispy and golden brown. (Note: Can also be air-fried for about 20 minutes or until crispy.)
 
In a small bowl, mix together the mayo, mustard, garlic, paprika, and hot sauce.
 
Assemble the sandwiches with a generous slather of the remoulade, lettuce, tomato, pickles, and cauliflower. Squeeze lemon over the cauliflower, top with chives, and serve with remaining remoulade sauce on the side.
 
Serves 4.
 
From Love and Lemons blog
 
 
*Creole Seasoning:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme

Egg Bites

Extra-virgin olive oil, for the pan
6 large eggs
3/4 cup whole milk cottage cheese
1/4 teaspoon sea salt
Freshly ground black pepper
3 cups fresh spinach, 3 ounces
1/2 cup diced roasted red bell pepper, about 1 pepper
1/2 cup chopped green onion, about 2 green onions
 
Heat the oven to 350°F and grease a nonstick muffin tin with olive oil.
 
In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
 
Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
 
Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
 
Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
 
Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

From Love and Lemons blog

Note: Can substitute other vegetables such as onions, peas, broccoli, asparagus. Use about 1 1/4 cups vegetables.
 

Roasted Cauliflower with Honey and Halloumi

600 grams cauliflower florets (large florets)
2 tablespoons olive oil
Large pinch of salt
Freshly ground black pepper
2 tablespoons olive oil
1 sweet onion, peeled and thinly sliced
4 garlic cloves, minced
2 tablespoons honey
2 tablespoons red wine vinegar
1 teaspoon red chilli flakes
1 tablespoon za´atar
50 grams halloumi, drained and grated
1/4 cup chopped parsley leaves or spinach
 
Heat oven to 425 F. Line a rimmed baking sheet with baking paper.
 
Add cauliflower florets, oil, salt, and pepper to a large bowl. Toss and mix well to coat the cauliflower with the oil. Spread on the prepared baking sheet and roast for 20 minutes. Increase oven temperature to 450 F and roast for a further 5 minutes. Remove from the oven and into a shallow, rimmed serving bowl.
 
Heat a tablespoon of oil in a small frying pan on medium-low heat. Add onion and garlic. Sauté for 7-8 minutes, tossing constantly, until onion is soft and starting to caramelize. Add honey to the pan. Cook for 3-4 minutes until honey is bubbling and starting to caramelize. Remove pan from heat. Add the remaining tablespoon of oil and red wine vinegar. Mix well.
 
Pour the onion-honey dressing evenly over the cauliflower.
 
Sprinkle with the chilli flakes and za’atar. Top with the grated halloumi and parsley or spinach. Season with a dash of salt and pepper as needed. Serve immediately.
 
Serves 2.
 
From Cook Republic blog

Cherry Compote

2 pounds (1kg) fresh cherries
1/4 cup (50g) sugar
1/3 cup (40g) dried sour cherries, optional
2 teaspoons kirsch, or another fruit-based liqueur, optional
1-2 drops pure almond extract
 
Stem and pit the cherries. Put them in a large, nonreactive pot or saucepan and stir in sugar. Turn the heat to medium, cover, and cook for 10 minutes, lifting the lid and stirring them frequently, to encourage juicing and to make sure the liquid the cherries exude doesn’t foam up and overflow.
 
After 10 minutes of cooking, add the sour cherries, if using, and cook for 5 to 10 more minutes, until the cherries are wilted and completely cooked through.
 
Remove from heat and stir in the kirsch and almond extract. Let cool before storing or serving. The juices will thicken as the compote sits.
 
Notes:
Be sure to use a larger pot that you think. For 2 pounds (1kg) of cherries, I used a 6-quart (6l) pan. Since the cherry juices will foam up as they cook, using a larger pot – and removing the lid from time-to-time – will keep your from having to clean up a sticky mess. I’ve didn’t use much sugar here, so you can add more to taste, if your cherries aren’t as sweet as mine were. If you can get sour cherries, feel free to add some in place of the sweet cherries. If so, you may need to increase the sugar a little, to taste as well.
 
The cherry compote can be stored in the refrigerator for up to 5 days. It can be frozen for up to one year.

From DavidLebovitz.com

Malagasy Coconut Lentils

2 tablespoons refined coconut oil
1 large yellow onion, finely chopped (about 2 cups)
3 plum tomatoes, peeled and chopped (about 1 cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon grated peeled fresh ginger (from 1 2 1/2-inch piece)
1 teaspoon ground turmeric
1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
1 1/2 cups water
1 1/2 cups well-stirred unsweetened coconut milk
2 teaspoons kosher salt, plus more to taste
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
1 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne pepper, plus more to taste (optional)
Chopped fresh flat-leaf parsley, for garnish
Steamed white rice, for serving
 
Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
 
Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
 
Serves 4.
 
From Food & Wine magazine, May 2024

Fresh Cherry Crostata

Tart Dough:
1 1/4 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup (1/4 pound) chilled unsalted butter, cut into tablespoon-size pieces
2 tablespoons ice water, or more if needed
1/2 teaspoon vanilla

Filling:
4 cups pitted fresh cherries (don't pit more than an hour or two before baking)
1/4 cup granulated sugar
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon

1 egg yolk beaten with 1 tablespoon heavy cream for egg wash
2 teaspoons coarse sugar

Make the tart dough:

Combine the flour, sugar, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Stir together the ice water and vanilla and sprinkle it over the flour mixture. Pulse just until a dough forms, adding a little extra ice water if necessary. Shape the dough into a 1-inch-thick round. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Put a pizza stone in the oven and heat the oven to 425 F for 45 minutes. 

Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly.

Place the dough round between two sheets of parchment paper and roll into a 13-inch round, flouring the round lightly as needed to keep the dough from sticking. Remove the top sheet of the parchment. Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment.

Make the filling:

Combine the cherries, sugar, flour, and cinnamon in a bowl and toss well. Fill the center of the dough round with the cherries in an even layer, leaving a border of about 1 1/2 inches. Fold the border up and over the cherries to make a rim. Brush the rim with egg wash, then sprinkle with coarse sugar. Trim excess parchment with scissors.

Use the pizza peel or baking sheet to transfer the crostata, still with the parchment underneath, to the heated stone. Bake until the crust is nicely browned and the cherries are bubbling, about 40 minutes.  Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving. Serve warm.

Serves 8.

From Casual Cooking by Michael Chiarello

Mango and Ginger Salsa

1 large mango, peeled and chopped
2 inch piece of ginger, peeled and grated
1 teaspoon brown sugar
1 tablespoon tarragon, finely chopped
Juice of 1 lime

Combine the chopped mango, grated ginger, sugar, tarragon, and lime juice. Store in the refrigerator until required.

Serves 2-4.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott

Caribbean Rice and Beans (or Peas)

300 grams basmati rice
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey

2 14- or 19-ounce cans of red kidney beans, rinsed and drained
1 14-ounce can of coconut milk
1 cup water
Chopped cilantro, to garnish

Mango and Ginger Salsa

Rince the rice until the water runs clear, and then place it in a large saucepan with a tight-fitting lid.  Add the onion, garlic, thyme, salt, pepper, honey, kidney beans, coconut milk, and water. Cover with the lid and bring to a boil, then reduce the heat to low and gently cook until the rice is tender, adding more water if necessary. Serve garnished with chopped cilantro and Mango and Ginger Salsa.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott

Beancurd and Beansprout Spicy Salad

Marinade for tofu:

1/2 cup soy sauce

1/3 cup pineapple juice

1/4 brown sugar

1 tablespoon sriracha or other hot sauce

1 teaspoon minced garlic

1 teaspoon grated ginger

300 grams/10 ounces tofu, cut into thin rectangles, pressed and patted to dry

Canola oil for frying

1 cucumber, grated

1 red bell pepper, cut into fine strips
200 grams/7 ounces beansprouts
1 garlic clove, thinly sliced
1-2 green chilies, thinly sliced
Juice of 1 lime
125 grams/4 ounces shelled skinned peanuts, dry-roasted in a pan and then chopped
Handful of cilantro leaves, chopped

Mix together the marinade ingredients. Add the tofu and marinate for about 30 minutes (or longer if you want). When tofu is removed from marinade, reserve 3 tablespoons of the marinade for the dressing.

Heat oil in a pan either to pan-fry or to deep-fry the tofu. Fry until it is fairly crispy and browned. Allow tofu to cool.

Combine grated cucumber, bell pepper strips, and beansprouts in a salad bowl.

Using about a tablespoon of the frying oil, fry the garlic and chilies for a few minutes, until the garlic is slightly browned. Add the lime juice and the reserved 3 tablespoons of tofu marinade. Stir until the dressing ingredients are combined. Remove from heat.

Add the fried tofu to the salad. Add the dressing and mix. Sprinkle with the crushed peanuts and chopped cilantro leaves.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott, with some changes

Mocha Cake with Espresso Drizzle (Sachin's 50th Birthday Cake!)

1 cup freshly brewed espresso or double-strength coffee
2/3 cup unsweetened cocoa powder, preferably Dutch process
4 eggs
2/3 cup buttermilk
1 1/2 teaspoons vanilla extract
2 2/3 cups cake flour
2 2/3 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
 
Heat the oven to 350 F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment paper and butter the paper.
 
In a medium bowl, combine the hot espresso and the cocoa powder, stirring to dissolve the cocoa. Let this mocha mixture stand until cooled to body temperature. Meanwhile, in another bowl, beat the eggs lightly. Whisk in the buttermilk and vanilla until well-mixed.
 
Place the flour, sugar, baking powder, and salt in a large mixing bowl. With the mixer on low, evenly blend the dry ingredients. Add the butter and the mocha mixture, beating until well-blended. Raise the mixer speed to medium and beat until light and fluffy, then add the buttermilk-egg mixture in three additions, scraping well and blending only to incorporate. Divide the batter among the three prepared pans.
 
Bake the cake layers for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean but still moist. Let cool in the pans for about 10 minutes, then invert onto wire racks. Carefully peel off the paper liners and let the layers cool completely.
 
To assemble the cake, place one layer, flat side up, on a serving plate. Pour 1/2 cup of the Espresso Drizzle onto the center of the layer and spread all the way to the edge, allowing it to drip slightly over the sides. Repeat with the second layer. Set the third layer in place, then pour the remaining drizzle on top and spread to the edges, making sure the glaze drips down the sides, covering all the edges.
 
Makes an 8-inch triple-layer cake, serves 12-16
 

Espresso Drizzle

12 ounces good-quality white chocolate
3/4 cup sweetened condensed milk
6 tablespoons freshly brewed espresso or double-strength coffee
 
Melt the white chocolate in a double boiler, or medium heatproof bowl over a pan of very hot water, or gently in the microwave.
 
Whisk in the sweetened condensed milk and espresso and continue whisking until smooth. Use while warm.
 
Makes about 1 1/2 cups.

From Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne, with minor changes

Garlic Roasted Endive

3 endives, sliced into quarters
3 tablespoons shredded Parmesan cheese
2 cloves garlic, minced
2 tablespoons finely chopped pistachios or other nuts
Salt, to taste
Cayenne pepper, to taste
 
Heat oven to 350 F.
 
Place the sliced endives on a baking pan. Drizzle with olive oil. Sprinkle with garlic, Parmesan cheese, nuts, and seasonings. Bake for 10-15 minutes until tender. Broil for approximately 5 minutes to crisp the top layer – watch carefully to prevent burning.
 
Serves 2.
 
From Foodie Chicks Rule blog

Note: Also delicious with very thin slices of zucchini instead of endive.

Chipotle Mango Salsa

1 ripe mango, diced
1 ripe but firm avocado, diced
1 cup cherry tomatoes, halved
1 1/2 chipotle peppers in adobo, chopped
Juice from 1 lime
1/4 cup fresh cilantro, chopped
salt to taste

In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed.

From Half-Baked Harvest blog

Salmon Taco Bowls

For the salmon:
2 (6 ounce each) salmon filets
1/2 tablespoon olive oil
1/2 lime, juiced
 
For the taco seasoning:
1 tablespoon coconut sugar (or brown sugar)
3/4 teaspoon cumin
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (or just a pinch!)
1/4 teaspoon salt
Freshly ground black pepper
 
For the rice:
2 teaspoons of olive oil
1/4 cup very finely diced yellow onion
1/4 cup very finely diced green bell pepper
1/4 cup finely diced cilantro
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper
1 1/4 cups water
3/4 cup uncooked jasmine or basmati white rice
 
For serving:
avocado, sliced
Greek yogurt or sour cream
Salsa or hot sauce
Cilantro
Diced green onion or red onion
Lime wedges
 
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down. Drizzle salmon filets with olive oil and a squeeze of lime juice.

Next, prepare your salmon seasoning mix: in a small bowl mix together the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper and salt and pepper. Sprinkle your taco seasoning on the salmon. Use your fingertips to rub the seasoning in evenly all over the salmon. Set aside.
 
Next, prepare the rice: add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Sauté until onions and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add in tomato sauce, cumin, coriander, turmeric, garlic powder, salt and pepper. Simmer for 2 minutes until sauce comes together. Next, add in water and bring to a boil. Once it boils, stir in rice, cover immediately and reduce heat to low and simmer for 15-20 minutes or until rice is tender. After 15 minutes, remove pot from heat, stir rice with a fork and then place cover back on. Allow rice to steam covered for another 10 minutes off the heat.
 
As soon as you put the lid on the rice (allowing it to steam), it’s time to get the salmon baking. Place salmon in oven for 15-20 minutes or until salmon easily flakes with a fork.
 
When you are done, pile rice into two bowls, then add salmon filet on the side. Serve with avocado slices, greek yogurt, cilantro, salsa or hot sauce, green onion and lime wedges.
 
Serves 2.
 
From Ambitious Kitchen blog

Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:
1/2 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 15-ounce can coconut milk
1/3 cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
1/2 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 red bell pepper, julienned
1 15-ounce can chickpeas, rinsed and drained
1/2 cup frozen peas
 
To garnish:
Fresh cilantro
Sliced green onion
Chopped peanuts or cashews
 
Place a large deep 10-inch skillet or a large pot over medium high heat. Add coconut oil, garlic, and ginger and cook for 30 seconds. Then add carrot, cauliflower, and green onions, and sauté for 3-5 minutes until cauliflower begins to turn a slight golden brown and green onions soften.
 
Add coconut milk, water/broth, curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt, and stir well to combine. Stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes. Taste and adjust seasonings as necessary.
 
Before serving, stir in frozen peas and simmer an additional minute. Garnish with cilantro, green onion, and chopped peanuts/cashews.
 
Serves 4.
 
From Ambitious Kitchen blog

Black-Eyed Pea Soup with Herbs and Garlic

1 pound (500 grams) black-eyed peas, picked over and rinsed
1/4 cup olive oil
1 large onion, chopped
6 cloves garlic, thinly sliced
1/2 cup dry white wine or marsala
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 bay leaves
Salt and freshly ground pepper

Put the black-eyed peas in a bowl with water to cover and soak for at least 4 hours or up to overnight. Drain.

In a large heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the wine and cook for 3 minutes. Add the black-eyed peas, 4 cups broth, and tomato paste and stir to combine. Bring the soup to a boil. Reduce the heat to low, add the herbs, and simmer uncovered until the peas are tender, 45-55 minutes. Alternatively, cook in pressure cooker for 12 minutes under pressure.

Season with salt and pepper and serve.

Serves 8-10.

From Soup of the Day by Kate McMillan

Harissa-Spiked Lentil Soup with Crispy Kale and Toasted Coconut Flakes

3 tablespoons extra virgin olive oil
200 grams red split lentils
1 medium white onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander 
1 tablespoon tomato puree
4 cups vegetable stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon harissa 

Crispy Roasted Kale
Toasted Coconut Flakes

Heat the olive oil in a soup pot over medium heat. Sauté the onion and a pinch of salt gently in the oil for 8 minutes. Add the minced garlic and diced carrot and cook for 3 minutes more. Add the spices and cook for 2 minutes more.

Add the tomato paste and cook until a darker shade of brown, about 3 minutes. Add the red lentils and vegetable stock, stir well, then cover the pot but not completely. Simmer for 15-20 minutes, until the lentils are soft. Add the lemon juice and harissa, stir, and season with salt to taste. Scoop out a few ladlefuls and blend until smooth, then return the puree to the rest of the soup. 

Serve with crispy roasted kale, toasted coconut flakes, and additional harissa if desired. Can also serve with yogurt and sourdough bread.

Crispy Roasted Kale:
Dress kale leaves in olive oil and salt, and roast at 350 F for 10-15 minutes or until crispy.

Toasted Coconut Flakes:
Toast coconut flakes in a dry pan until lightly browned, stirring frequently.

Serves 2.

From Soph's Plant Kitchen on Instagram

Sweet Lassi

1 1/2 cups plain whole-milk yogurt
4 large or 8 small ice cubes
3/4 to 1 cup whole milk, depending on how thick or thin you prefer the lassi
4 tablespoons plus 2 teaspoons cane sugar, or to taste
3 tablespoons heavy cream or half-and-half
 
Add all ingredients to a blender. Blend on high speed until smooth and no longer icy, about 1 minute. It'll naturally become frothy on top.
 
Taste and add sugar for sweetness, ice for coolness, or 1 to 2 tablespoons of yogurt for tartness. Serve immediately or refrigerate, covered, for 1 to 2 days.

Makes 2 servings/4 cups.

From Tea for Turmeric blog