Italian-style Grilled Halibut with Roasted Tomato Sauce

Ingredients

6 (6-ounce) pieces halibut fillet (1-1/4 to 1-1/2 inches thick)
4 large tomatoes (preferably heirloom; 2 pounds total)
3 garlic cloves, cut lengthwise into slivers
salt and black pepper
2 tablespoons olive oil
2 pounds fresh fava or lima beans in pod, shelled, or 10 ounces frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed
1/2 cup chopped fresh basil
1-2 tablespoons fresh lemon juice

Method

  1. Preheat oven to 450°F, with rack in middle.
  2. Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  3. Arrange tomatoes, cut sides up, on a lightly oiled baking sheet, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
  4. While tomatoes roast, cook beans in a 6- to 8-quart pot of salted boiling water, uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes.
  5. When beans are cool enough to handle, gently slip off skins. (Don’t bother peeling edamame, if using.)
  6. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice (to taste).
  7. Prepare grill for cooking over medium-hot charcoal (medium heat for gas).
  8. Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
  9. Serve fish topped with bean and roasted tomato sauce.

Cook’s Tips

  1. If you do not grill outdoors, the fish can be cooked in a hot lightly oiled large (two-burner) ridged grill pan over medium-high heat.
  2. The beans can be cooked and peeled 1 day ahead, then chilled in a sealed plastic bag.
  3. The bean and roasted tomato sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Makes 6 servings.

Source: Gourmet Italian

Mexican-style Plant-based Breakfast

Ingredients

1 Tbsp coconut or extra-virgin olive oil
1/2 red onion, thinly sliced
1/2 red bell pepper, seeded and cut into julienne strips
19 oz (540 mL) can black beans, rinsed and drained
3 Tbsp sliced canned jalapeno peppers
1/4 tsp ground cumin
1/4 tsp sea salt
generous pinch of cayenne, plus extra
4 organic eggs
4 large leafy lettuce leaves
1 avocado, pitted and sliced
1 Ataulfo mango, peeled, pitted, and sliced
1 lime, cut into wedges
several cilantro sprigs

Method

  1. In large saucepan, warm oil over medium heat. Add onion and red pepper, saute until soft and clear and red pepper is still crisp, about 2 minutes.
  2. Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste. Remove from the heat and set aside.
  3. In large non-stick frying pan, gently fry eggs until set but yolk is still runny.
  4. To serve, arrange a lettuce leaf on each of 4 serving plates. Top each with a scoop of black bean mixture and slices of avocado, and mango. Nestle fried egg on top and dust with a little cayenne.
  5. Serve with a lime wedge and cilantro sprigs.

Makes 4 servings.

Source: Alive magazine

Turkey-style Vegan Pumpkin Soup

Ingredients

3 cups vegetable stock (broth)
1 cup red lentils, soaked in water overnight and drained
2 teaspoons ground turmeric
1-1/4 teaspoons ground cumin
1 tablespoon grated fresh ginger
1 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon salt, plus more as needed
6 tablespoons olive oil
2-1/4 lb Hokkaido pumpkin, peeled and diced
1 onion, quartered
1 head of garlic, unpeeled
1 lemon, cut into 6 wedges
3 sprigs sage, halved
1/4 cup finely chopped parsley
1 teaspoon sweet paprika, to garnish

Method

  1. Preheat the oven to 440°F. Line a rimmed baking sheet with parchment paper.
  2. Pour the stock into a large saucepan, add the lentils, and bring to a boil, then reduce the heat to medium and simmer for 30 minutes, until the lentils are tender.
  3. Combine the turmeric, 1 teaspoon of the cumin, the ginger, 1 teaspoon freshly ground black pepper, salt, and 2 tablespoons of the olive oil in a large mixing bowl. Add the pumpkin and onion chunks and mix well to coat the vegetables in the spices.
  4. Transfer the pumpkin and onion to the prepared baking sheet and tuck the head of garlic and the lemon wedges in between the pumpkin and onion pieces.
  5. Arrange the sage around the pumpkin cubes. Bake for about 15 minutes, then remove the garlic and set aside.
  6. Return the other vegetables to the oven and bake for another 15 minutes.
  7. Discard the sage and peel the baked garlic. Scrape the pulp from the lemon wedges, removing the seeds. Reserve the peel.
  8. Using a food processor or high-speed blender, blend the garlic, lemon pulp, pumpkin, and onion in batches until smooth. Season to taste with salt and freshly ground black pepper.
  9. Finely chop the reserved roasted lemon peel.
  10. Heat the remaining olive oil in a small saucepan over medium heat. Stir in the parsley, lemon peel, paprika, and the remaining cumin. As the spices release their aroma, remove the pan from the heat.
  11. Ladle the soup into bowls, garnish with the spiced parsley and lemon peel, and serve.

Makes 4 servings.

Source: Vegan: The Cookbook

Braised Veal Osso Bucco with Beans

Ingredients

1/4 cup olive oil
4 x (7 oz) veal osso buco
plain flour, for dusting
1 leek, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1/2 cup red wine
3/4 cup tomato puree
3 cups beef stock
2 sprigs rosemary
3 bay leaves
sea salt and cracked black pepper
14 oz can white (cannellini) beans, drained

Method

  1. Heat 2 tablespoons of the oil in a deep frying pan over medium heat. Dust the veal with flour and cook for 3-4 minutes each side or until browned.
  2. Remove the veal from the pan and set aside.
  3. Add the remaining oil, leek and garlic to the pan and cook for a further 2-3 minutes or until the leek is tender.
  4. Add the tomato paste and cook for a further minute.
  5. Add the wine and cook for 1-2 minutes to evaporate.
  6. Return the veal to the pan, add the tomato puree, stock, rosemary, bay leaves, salt and pepper and bring to the boil. Reduce the heat to low, cover tightly and cook for 2 hours or until the meat is tender.
  7. Add the beans and cook for a further 2 minutes or until heated through.

Makes 4 servings.

Source: Donna Hay

Chinese Chiu Chow-style Cassorole with Pork Ribs and Bitter Melon

Ingredients

400 g bitter melon
320 g pork ribs
80 g soybean
160 g Chiu Chow preserved mustard
pinch of salt or dash of fish sauce
3 tablespoons oil

Method

  1. Halve and remove the seeds of the bitter melon. Cut into bite-size pieces and blanch in boiling water. Remove and drain.
  2. Blanch pork ribs in boiling water. Remove and drain.
  3. Soak soybean in water for 4 hours.
  4. Slice preserved mustard. Soak in water for 30 minutes. Remove, rinse and drain.
  5. Heat oil in casserole, saute bitter melon and preserved mustard. Add pork ribs, soybean and some water. Bring to a boil. Turn down heat and simmer until the ribs are tender. Season with salt or fish sauce before serving.

Source: Chiu Chow Dishes