sel et sucre

Tag: vegan

  • Mushroom Ragu

    mushroom ragu

    First, for those of you who follow this blog, let me apologize for not posting on Friday – I’ve been recovering from a cold and subsisting mainly on tea (with ginger and honey, yum), and I haven’t had a chance to re-build my backlog of posts for such times yet. But I’m back in the swing of things now and have been cooking up some great new recipes for this week. Let’s start with this mushroom ragu. I was craving a bowl of pasta with meat sauce, but wanted to eat something a little healthier instead. While I usually try not to create “imitations” of other foods (though I’ve been known to do so before), I figured what I was really craving was something with a lot of umami (as meat sauce typically has) and something nice and filling (as pasta is). So I cooked up this sauce, with the meatiness of cremini mushrooms standing in for the usual ground beef, while the liquid they release serves as the base for the sauce. It’s thickened up with tomato paste and minced black olives, then given a flavor boost from red wine, for a savory sauce that would be great on pasta in place of your usual sauce. I wanted an extra nutritional boost, so I actually served this on top of white beans which worked quite well. I think it would also be a great sauce on top of chicken or roasted vegetables.

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  • Pear Ginger Nut Granola

    pear ginger nut granola

    Similarly to adjusting to buying my produce at a small neighborhood market, it took me a while to realize that the supermarket was not the best place for nuts, seeds, dried beans, and dried fruits (staples in my cabinet). The selection is limited, the quality bad, and the prices high, so I’d resigned myself to not having these around as much. Then I realized that the stores here called “dieteticas” were not, as I’d originally thought, purveyors of vitamins and protein powers, but instead actually specialized in just these sort of bulk goods that I like so much. At a nearby one, I stocked up on ingredients for this surprisingly easy to make granola. I tried to use a minimum of oil and honey in this recipe to keep it on the healthier side (although you can take it even further by using applesauce in place of the oil). With extra flavor from fresh ginger and orange zest, alongside traditional oats, nuts, and raisins and less traditional coconut flakes, chia seeds, and dried pears, this granola has more than enough in it to keep it exciting. And, like all granola recipes, it can be easily modified to your liking.

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  • Egyptian Yellow Lentil Soup

    egyptian yellow lentil soup

    I stumbled across some yellow lentils (while exploring Buenos Aires’ Barrio Chino (Chinatown), a subject for another post), and as I often cook with the quite similar red lentils, I immediately bought them. Like red lentils (which you can substitute here), yellow lentils cook quickly and fall apart when cooked which makes for hearty soups that taste thick and creamy without the need to add extra fat. Confusingly, yellow split peas are also sometimes referred to as yellow lentils (and look quite similar) even though they’re actually distinct – but they should also work as a substitute here. I decided to make this Egyptian soup with simple flavors to focus on the lentils themselves. I added turmeric to boost the color (and, as a side note, turmeric actually has lots of health benefits as well) and cayenne pepper because I like my food spicy. I’m sadly lacking one of my favorite kitchen tools – my immersion blender – so I couldn’t puree the soup, as I would have liked, but cooking the soup just a few minutes longer so that the lentils fell nearly completely apart worked out just fine for me.

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  • Spanish Red Lentil and Vegetable Soup

    spanish red lentil and vegetable soup

    I love walking down the streets here and seeing lots of little verdulerias and fruterias with colorful produce piled high. Most people here don’t buy their produce in chain grocery stores, but instead stop by these neighborhood vegetable and fruit markets on a regular basis. It’s been a bit of adventure adjusting to this mindset, thinking ahead to what I need for an upcoming recipe (at these places, you tell the shopkeeper what you’re looking for and how much, which, with my limited but expanding Spanish, takes a little preparation) and trying out the multiple places near my apartment to find the best quality (and the place most willing to put up with my bad accent). I think I found my go-to verduleria though – an especially friendly place where the quality is great, and the prices unbelievably low. It was a cold, rainy day when I went to buy the vegetables for this Spanish red lentil and vegetable soup, but I came away feeling excited to prepare this bright, colorful recipe. Packed with roasted red bell peppers, bright orange carrots, fresh diced tomatoes, and green spinach, this soup is a visual treat compared to the often drab-looking (although tasty) bean and lentil soups I like to make. Not to mention the intense flavor packed in here, with the vegetables adding a lot of sweetness (really!), complemented by the spiciness of cayenne pepper and smoked paprika. Red lentils add some extra heft (I like to cook them until they’re falling apart), making this recipe perfect for a hearty meal, especially on a rainy day.

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  • Spiced Cauliflower

    spiced cauliflower

    I think my priorities might be a little skewed. When I was packing for Buenos Aires, I made an effort to get my possessions down to a bare minimum, to pack only what I really needed. But I decided that, along with a basic wardrobe, laptop computer, and camera, what I really needed to bring along was as many spices as possible. I’d heard that some were hard to find, and I didn’t want to deal with the start-up cost of buying new spices (plus they’re light!). Some people made fun of me for the decision, but when I picked up a head of cauliflower and saw this recipe, I knew I’d made the right decision. For many of the main ingredients, it was just a matter of reaching into my already well-stocked cabinet, and the resulting dish is spicy and immensely flavorful, reminiscent of (though I’m sure not authentic) Indian food. And not only did it taste great hot out of the pan, it was equally tasty eaten cold the next day.

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  • Mushroom and Black Garlic Pasta

    mushroom and black garlic pasta

    While there are some ingredients I’ve had difficulty finding here in Buenos Aires (like canned beans), there are others that I’ve been surprised to see in abundance. Black garlic, which I’ve never once seen on a grocery store shelf back in DC, is mysteriously present in multiple stores here. The vendor at the vegetable stall I bought it from warned me that it was not intended for cooking but rather meant to be eaten medicinally, but I’d heard of black garlic before and knew better. If you taste a clove plain, it’s hard to believe this is garlic at all – the fermented ebony-colored cloves are sticky-sweet, with flavor reminiscent of a balsamic reduction or tamarind paste, but there’s still a hint of mellow garlic flavor in the background. Definitely worth grabbing if you happen to see some around. I wanted to cook something simple but special with this, so I picked up some fresh pasta from the grocery store (another ingredient that can be easily found here in abundance – and is often cheaper than the dried stuff too!) – spinach pasta, hence the green hue in the photos – and combined the two with the earthy flavor of mushrooms and thyme (and some fresh garlic too, of course). The unique taste of black garlic permeates the dish, well-complemented by the other ingredients.

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  • Spicy, Citrusy Black Beans

    spicy citrusy black beans

    On my first trip to the supermarket in my new neighborhood here in Buenos Aires, I was surprised to see hardly any canned beans – and the small cans that were there (I’m used to stocking up on large 32-ounce cans) were quite expensive. So I decided to make this into an opportunity to try my hand at cooking dried beans. I bought some dried black beans, looked up a promising recipe, and was amazed at how easy it was to cook these up. Admittedly, they took quite a long time to cook (though I suspect they had been sitting in the supermarket bulk bins for some time), so I still have to perfect the process (I may try soaking them for two days next time), but the flavors here are amazing. Enough spice for quite a kick, and the tartness of orange juice, lime juice, and red wine vinegar help round out the flavors. I would have really liked to use chipotle peppers in adobo here, so if you have some, definitely toss one in, and I hadn’t yet found a place with cilantro (luckily, I’ve been able to get my hands on some since cooking this), so there’s no pleasant sprinkle of fresh chopped cilantro on top. But even without those ingredients (as I’ve written the recipe here), these beans were delicious topped with salsa and sour cream and served alongside fried eggs for breakfast. Even plain, they’re fantastic.

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  • Roasted Tomatoes and Green Beans with Basil

    roasted tomatoes and green beans with basil

    Every once in a while, I cook something delicious but don’t get around to posting about it. As I was going through some photos from late summer, I stumbled across the photos of this simple but tasty side and knew it was worth putting up on here. My kitchen was overflowing with cherry tomatoes and basil from my garden, and green beans were dirt cheap at the farmers’ market, so I put this together when I was feeling a bit lazy. But the end result was amazing – roasting the veggies concentrates their natural sweetness, and combined with herbaceous basil leaves, this makes for a great side dish (and I know I don’t post enough recipes for sides on here). I seem to remember that I actually mixed the end result with crumbled goat cheese which added a great creamy and tangy element, but even in its healthier vegan version, as written here, this is a dish worth making (or at least bookmarking for next summer).

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  • Antipasto Salad

    antipasto salad

    I know I’ve been posting a lot of salads, but this one is different. No greens, for one, which is a nice change of pace. And unlike most salads, these ingredients stand up really well to storage in the refrigerator, with the flavors melding and the vegetables pickling slightly to actually improve the dish. The mix of vegetables (which can be easily swapped out for whatever crisp fresh vegetables you have around) and spices is reminiscent of giardiniera, an Italian pickled relish usually served as an antipasto, but with the addition of chickpeas which means that this can easily serve as a meal. Of course, this salad is equally at place as a side (and would be amazing at a picnic or potluck).

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  • Harissa

    harissa

    This recipe for harissa, a Tunisian chile sauce, is seriously spicy. Okay, I’ll admit, my spice tolerance is not quite unbeatable, but it’s pretty high, certainly higher than most people I’ve met. I lap up the spiciest Indian and Thai curries like nobody’s business, toss chili peppers in everything, and liberally sprinkle my food with hot sauce. I’ve never once used gloves when chopping hot peppers. Jalapenos (barely spicy to my palate!), bird’s eye chiles, habaneros, I’ve practically rubbed them all over my hands with no ill effect (okay, the occasional burning eye, admittedly).

    Well, that all changed when chopping up the rehydrated chiles for this particular recipe. Despite washing my hands after doing so, I was soon struck by an intense and slowly worsening burning on the sensitive skin between my fingers – repeated washings, lime juice, and painkillers provided only momentary relief. In the end, I was left to wait for that solver of most problems – time. By the next day, my hands were (mostly) back to normal. But consider yourself warned. The resulting spice paste, however, is amazing. Perfect in small doses as a meat rub, on sandwiches, stirred into soups, or even added to salads. For those less spice inclined, cut back on (or omit) the arbol chiles, and use more guajillos and anchos instead. And I’ll certainly be wearing gloves the next time I make this.

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