sel et sucre

Tag: vegan

  • Cucumber Sesame Salad

    cucumber sesame salad

    My life has been crazy lately, an absolute whirlwind of activity. All exciting events in various ways, but I’ve barely had a chance to catch my breath. As a matter of fact, I am writing this from an airport terminal as I wait to board a flight to Istanbul (where I’ll be presenting at a conference – and getting ideas for new cooking projects, of course). It can be hard, amidst a flurry of events, to keep cooking, to eat well (both in terms of health and taste). So that’s why I’m posting a simple recipe today, one you can throw together in a matter of minutes. And one that’s quite tasty, to boot. This Asian-inspired cucumber salad can work as a quick lunch (especially if served over greens) or a side and would work amazingly at a picnic. Black sesame seeds add crunch, flavor, and great visual effect. Even when your life feels overwhelming, you should find a little time for this salad.

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  • 3-2-1 Stir Fry

    3-2-1 stir fry

    So you’ve probably heard that pound cake was thus named because it was once made from a pound of butter, a pound of flour, and a pound of sugar? Similarly, Cantonese 3-2-1 sauce is a recipe in a name. Only, unlike pound cake, this is a recipe I use regularly. Three parts soy sauce, two parts oyster sauce, and one part sesame oil yield this amazing basic sauce, full of umami and perfect for stir fries. I’ve mentioned my obsession with umami on here before, right? Officially recognized as one of our basic tastes (the others being sweet, sour, salty, and bitter) just 27 years ago, it’s that rich hearty flavor that makes steak, mushrooms, tomatoes, and cheese so addictive. Thinking about how to pack your food with umami can really make a difference in your cooking. 3-2-1 sauce is a great source of umami, so it’s a simple way to make a very flavorful dish. In this 3-2-1 stir fry, I use a combination of some of my favorite vegetables – beech mushrooms, broccoli, and bell peppers – but you could easily swap these out for some of your favorites.

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  • Candied Kumquats

    candied kumquats

    Kumquats, if you’ve never had them, are a citrus fruit about the size and shape of grapes. Unlike other citruses, you can eat the peel of a kumquat, and in fact, the peel is pleasantly sweet while the flesh itself is quite tart. These flavors make kumquats great for eating straight, but they’re even better when candied. The basic formula for candying citrus is easy – water, sugar, and fruit. But I’ve changed things up a little here for this recipe. Brown sugar and bourbon add extra sweetness and depth while a dried chile lends a little kick. The result is complex and delicious. These candied kumquats can be used for both savory and sweet applications; they’d be just as at home on top of a salad or in a lamb stew as on top of a cake or mixed into ice cream. My absolutely favorite use, though, is as a replacement for the traditional orange slice and maraschino cherry in an old-fashioned. Top a spoonful of these (making sure to get some of their syrup) with ice, bourbon, and bitters, and you’re really in for a treat.

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  • German Red Cabbage

    german red cabbage

    Although I often focus on main dishes (especially one pot meals), there’s a lot of value in being able to provide the perfect foil to your piece de resistance. This recipe is simple, but cooking shredded red cabbage for over an hour with vinegar, sugar, apples, and a few key spices makes for a delicious side. I ate this tangy sweet cabbage alongside a simple combination of sausage and white beans, and I think it would serve as a good complement to any kind of beans or any kind of pork. The vibrant purple of the resulting dish also makes it an easy way to provide a often much-needed visual pop to a meal.

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  • Red Lentil Dal

    red lentil dal

    Back when I still ate meat regularly, my dad insisted on taking me to a highly recommended South Indian restaurant with an entirely vegetarian menu. I was skeptical that these dishes could live up to my favorite North Indian chicken and lamb dishes, but soon all thoughts of meat had left my mind as I eagerly dove into a veritable feast of curries, chutneys, raitas, masala dosa, and a mango lassi to top it all off. And the dals! These mysteriously delicious lentils, so different from what I was used to. Cooked until falling apart and heavily fragrant with spices. Here is my take on a red lentil dal (or masoor dal), in homage to one of my first realizations that vegetarian food could be just as tasty as its meaty counterpart. Red lentils cook quickly and fall apart beautifully, resulting in a stew that tastes like you’ve been simmering it all day. Fresh spices will make a big difference here (homemade garam masala is ideal) since there’s not much else in this simple dish. A little bit of honey stirred in at the end alongside cilantro is probably not authentic, but the hint of sweetness works very well.

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  • Cauliflower Rice

    cauliflower rice

    Maybe you’ve already heard of cauliflower “rice,” but maybe not. The idea is to recreate the texture and flavor of rice using grated cauliflower. Seems strange, and I’ll admit to having been skeptical for a long time after first hearing the concept. But I finally tried my hand at it, and not only does this make for an amazing rice substitute when you need something to soak up a curry or stew, but it’s also quicker and more foolproof than cooking rice. I actually found myself preferring the ways in which this cauliflower rice differs from real rice – the slight toastiness lent from pan frying and the slight variety in sizes (unlike uniformly sized rice kernels, the grated cauliflower (depending on how you grate it) has some slightly larger and slightly smaller pieces). In addition to people eating low carb (and other rice-free diets), I’d also recommend this for just about anyone interested in a little change of pace and a great way to incorporate another vegetable into your meal.

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  • Garam Masala

    garam masala

    I know I post a lot of spice mix recipes, but they’re really an easy way to get the most flavorful food out of your kitchen. The same basic spices (which will stay good for years when stored whole) can be recombined into many distinct mixes. Garam masala is one of my favorites. A staple of North Indian cuisine, the recipes can vary widely from one household to the next, but always involve some “warming” spices (such as cinnamon, cloves, nutmeg, and black pepper). So this is a great mix to adjust exactly to your liking, whether its changing the proportions, omitting some ingredients, or adding others (allspice, star anise, or a couple bay leaves would all fit nicely here); I like mine a little heavy on the cumin and chili peppers. The resulting mix can elevate a simple stew, help to recreate authentic North Indian dishes, or even be added to cookies or hot chocolate for an unusual twist.

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  • Vegetarian Feijoada (Brazilian Black Bean Stew)

    vegetarian feijoada

    If you are Brazilian or have been to Brazil and eaten authentic feijoada, let me apologize right now. Traditionally, feijoada is a stew of black beans with a variety of cuts of meat, so I’m sure I am being completely blasphemous by creating this vegetarian version. In place of the meat, I’ve used mushrooms and quinoa (a new favorite of mine) to add a variety of textures and flavors. If you’re like me and not totally vegetarian (I eat mostly vegetarian for health and cost reasons), feel free to use beef broth in place of vegetable broth and bacon fat in place of olive oil to add a little extra heartiness and smokiness, but you should also fare just fine without it. I’m always looking for tasty and filling dishes to have on hand for weekday lunches, so this was a nice change of my pace from my usual while still using ingredients I had on hand.

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  • Roasted Curried Cauliflower

    roasted curried cauliflower

    I’ve been trying to fit a lot into my life. All things I feel quite passionate about (this blog included), but sometimes it really makes me crave simplicity. Something that doesn’t require complicated techniques or rare ingredients or constant attention. So here’s what I threw together when I had a head of cauliflower that needed to be used. Nothing too crazy, just four ingredients and a hot oven. And the result, the aroma of curry as the edges of the cauliflower caramelize in the oven, soon ready as a versatile side.

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  • Habanero Infused Mezcal

    habanero infused mezcal

    I’ve recently become obsessed with mezcal. Similar to tequila, mezcal is made with agave, but the plant is roasted before distillation, lending a pleasantly smoky flavor to mezcal that is missing from tequila. Since I happen to love the flavors that are usually paired with tequila (lime and salt? Orange juice and grenadine? Yes, please!) and also anything smoky (bacon, good barbecue, smoked cheeses, smoked salt – all irresistible to me), it’s really not all that surprising that mezcal has grabbed my attention. Of course, I couldn’t resist taking things a step further and infusing my mezcal with habanero peppers for a spicy punch on top of the smokiness. The result is amazing with anything fruity although definitely not for those without a high spice tolerance. My habaneros may have been extra spicy (or maybe this was because I opted to only infuse half of my bottle of mezcal rather than the whole thing), but I actually needed less than 24 hours to reach a level that tested my (rather high) limits. So be careful to keep tasting the mezcal as it infuses so it doesn’t get too spicy. This technique can, of course, be used with tequila instead of mezcal and with different peppers instead of habaneros (although I like the fruity and citrusy notes they lend).

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