French Bean Salad with Vegetarian Caesar Dressing

Ingredients

1 pound fingerling potatoes, cubed
1 tablespoon plus 1-1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces green beans, stemmed and strings removed
2 medium zucchini, cut into thin half-moons
1/3 cup chopped Marcona almonds
3/4 cup sliced oven-roasted tomatoes
1 cup canned kidney beans, rinsed and drained
1/3 cup pitted and sliced Kalamata olives
3 tablespoons chopped fresh basil
1/3 cup Vegetarian Caesar Dressing (see recipe below)

Method

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt, and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.
  3. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes. Drain and rinse under cold water.
  4. In a large bowl, combine the potatoes, green beans, and all of the remaining ingredients, tossing to coat evenly with the Vegetarian Caesar Dressing.
  5. Adjust the seasonings with more salt and pepper if necessary. Let marinate for 15 minutes before serving.

Makes 4 to 6 servings.


Vegetarian Caesar Dressing

Ingredients
1/2 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
1/4 scant cup Dijon mustard
1/2 cup pitted Kalamata olives
6 garlic cloves, chopped
1 cup grated packed Parmigiano Reggiano cheese
2 cups extra-virgin olive oil
1-1/2 teaspoons salt (or more to taste)
1 teaspoon freshly ground black pepper (or more to taste)

Method

  1. Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste.
  2. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise.
  3. Adjust the seasonings with salt and pepper.
  4. Transfer to a lidded jar and refrigerate for up to 3 days.

Makes 2-3/4 cups.

Source: True Food

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Moroccan Beans

Ingredients

1 tablespoon finely grated ginger
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 (14-ounce) can red kidney beans, drained
1 (14-ounce) can butter beans or lima beans, drained
1 (14-ounce) can garbanzo beans (chickpeas), drained
1 (14-ounce) can tomatoes, with juice
1 cup vegetable stock
1/3 cup pine nuts
1/3 cup currants
fresh basil leaves, torn, to garnish

Method

  1. Saute the ginger, cinnamon, cumin seeds, and turmeric in the oil in a large saucepan over medium heat for 1 minute.
  2. Add the onions and saute until softened, about 5 minutes.
  3. Stir in the red kidney beans, butter beans, garbanzo beans, tomatoes, and vegetable stock and bring to a boil. Decrease the heat and simmer for 10 minutes.
  4. Toast the pine nuts in a small pan over medium heat until golden, 5 minutes.
  5. Add the currants and pine nuts to the beans. Sprinkle with the basil and serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking

Hummus and Grilled Chicken

Ingredients

2 boneless, skinless chicken breasts
juice of 1/2 lemon
1/3 cup olive oil
salt and freshly ground black pepper
2 teaspoons toasted sesame seeds
1 teaspoon ground cumin
1/2 teaspoon paprika
8 slices ciabatta-type bread
salad leaves, to garnish

Hummus

1 (15 oz) can chick-peas, drained
4 tablespoons tahini
4 tablespoons Greek yogurt
2 cloves garlic, crushed
1 tablespoons olive oil
juice of 1 lemon

Method

  1. Place chicken breasts in a shallow dish.
  2. In a bowl, mix together lemon juice, 2 tablespoons of the olive oil, salt and pepper and pour over chicken. Cover and leave in a cool place for 1 hour.
  3. To make the hummus, place chick-peas, tahini, yogurt, garlic, olive oil, lemon juice, salt and pepper in a blender or food processor and process to form a slightly grainy paste.
  4. Grill the chicken breasts under a preheated grill for 15 minutes, turning once, until cooked through. Cut into slices and keep warm.
  5. Mix together the sesame seeds, cumin, paprika and salt.
  6. Drizzle the bread on both sides with olive oil and toast under the grill.
  7. Spread some hummus on each piece of toast, top with chicken slices and sprinkle with sesame seed mixture.
  8. Drizzle with remaining olive oil and serve, garnished with salad leaves.

Makes 4 to 6 servings.

Source: North African Cooking

Grilled Portobello Burger

Ingredients

4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
4 ounces feta cheese, crumbled (1 cup)
1/2 cup jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup chopped fresh basil
4 (1/2 inch-thick) slices red onion
4 kaiser rolls, split and toasted
1 ounce (1 cup) baby arugula

Method

  1. Cut 1/16 inch-deep slits on top of mushroom caps, spaced 1/2 inch apart, in crosshatch pattern. Combine mushrooms, oil, vinegar, garlic, salt, and pepper in 1 gallon zipper-lock bag, seal bag, and turn to coat. Let sit for at least 30 minutes or up to 1 hour.
  2. Combine feta, red peppers, and sun-dried tomatoes in bowl. Whisk mayonnaise and basil together in separate bowl. Push 1 toothpick horizontally through each onion slice to keep rings intact while grilling.
  3. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  5. Clean and oil cooking grate. Remove mushrooms from marinade, and brush onions all over with remaining mushroom marinade. Place onions and mushrooms, gill side up, on grill. Cook (covered if using gas) until mushrooms have released their liquid and are charred on first side, 4 to 6 minutes. Flip mushrooms and onions and continue to cook (covered if using gas) until mushrooms are charred on second side, 3 to 5 minutes.
  6. Transfer onions to platter and discard toothpicks. Transfer mushrooms to platter, gill side up, and divide feta mixture evenly among caps, packing down mixture. Return mushrooms to grill, feta side up, and cook, covered, until heated through, about 3 minutes.
  7. Return mushrooms to platter and tent with aluminum foil. Spread basil mayonnaise evenly over roll bottoms and top each with 1 mushroom and 1 onion slice. Divide arugula evenly among burgers, then cap with roll tops. Serve.

Makes 4 servings.

Source: America’s Test Kitchen

Artichokes with Beans and Almonds

Ingredients

2 cups shelled broad (fava) beans
4 large globe artichokes
1/2 cup olive oil
juice of 1 lemon
2 tsp sugar
3/4 cup blanched almonds
1 small bunch of fresh dill, chopped
2 tomatoes, skinned, seeded and diced
sea salt

Method

  1. Put the beans in a pan of water and bring to the boil. Lower the heat, then simmer for 10-15 minutes or until tender. Drain and refresh under cold running water, then peel off the skins.
  2. Prepare the artichokes. Cut off the stalks and pull off all the leaves. Dig out the hairy choke from the middle using a teaspoon, then cut away any hard bits with a small sharp knife and trim into a neat cup shape. Rub the cup-shaped bases – called bottoms -with a mixture of lemon juice and salt to prevent them from discolouring.
  3. Place the prepared artichokes in a large, heavy pan. Mix together the olive oil, lemon juice and 1/4 cup water and pour the mixture over the artichokes.
  4. Cover the pan with a tight-fitting lid and bring to a simmer. Cook the artichokes in the lemon juice and olive oil mixture gently for about 20 minutes.
  5. Add the sugar, prepared broad beans and blanched almonds to the pan. Cover again with the lid and continue to simmer gently for a further 10 minutes, or until the artichokes are tender.
  6. Toss half the chopped dill into the pan and season with sea salt. Mix all the ingredients together, then turn off the heat. Leave the artichokes to cool in the pan.
  7. Lift the artichokes out of the pan and place them hollow-side up in a large serving dish. Mix the diced tomatoes with the beans and almonds in the pan.
  8. Spoon the bean and vegetable mixture into the middle of the artichokes and all around them. Garnish with the remaining dill. Leave to cool to room temperature, then serve.

Cook’s Tip

Fresh globe artichokes should be treated the same as a bunch of fresh flowers. As soon as you get them home, place them in a jug (pitcher) of water until you are ready to use them.

Makes 4 servings.

Source: Vegan Cooking