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

Indonesian-style Rice with Spicy Squid

Ingredients

1-1/2 pounds squid
3 tablespoons peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 beefsteak tomato, peeled and chopped
1 tablespoon dark soy sauce
1/2 teaspoon grated nutmeg
6 cloves
2/3 cup water
juice of 1/2 lemon or lime
salt and ground black pepper
fresh cilantro leaves and shredded green onion, to garnish
boiled rice, to serve

Method

  1. Rinse and drain the squid, then slice lengthwise along one side and open it out flat. Score the inside of the squid in a lattice pattern, using the blunt side of a sharp knife, then cut it crosswise into long thin strips.
  2. Heat a wok and add 1 tablespoon of the oil. When hot, toss in the squid strips and stir-fry for 2-3 minutes, by which time the squid will have curled into attractive shapes or into firm rings Lift out and set aside.
  3. Wipe clean the wok, add the remaining oil and heat it. Stir-fry the onion and garlic until soft and beginning to brown.
  4. Stir in the tomato, soy sauce, nutmeg, cloves, water and lemon or lime juice. Bring to a boil, lower the heat and add the squid with seasoning to taste.
  5. Cook the mixture gently for a further 3-5 minutes stirring from time to time to prevent sticking. Take care not to overcook the squid.
  6. Divide boiled rice among 3-4 serving plates and spoon the spicy squid on top. Garnish with cilantro leaves and shredded green onion and serve.

Makes 3 to 4 servings.

Source: Asian Cooking

Spanish Pudding with Caramelized Sugar Topping

Ingredients

2 cups milk
pared rind of 1/2 lemon
1 cinnamon stick
4 egg yolks
7 tbsp caster sugar
1-1/2 tbsp cornstarch
freshly grated nutmeg

Method

  1. Put the milk in a pan with the lemon rind and cinnamon stick. Bring to the boil, then allow to simmer for 10 minutes.
  2. Remove the lemon rind and cinnamon. Place the egg yolks and 3 tbsp of the sugar in a bowl and whisk until pale yellow. Add the cornstarch and mix well.
  3. Stir in a few tablespoons of the hot milk, then add this mixture to the remaining milk.
  4. Return to the heat and cook gently, stirring, for about 5 minutes, until thickened and smooth. Do not allow to boil.
  5. Pour the custard mixture into four shallow ovenproof dishes, about 5-inch in diameter. Leave to cool, then chill for a few hours, overnight if possible, until firm.
  6. Just before you are ready to serve, sprinkle each pudding with 1 tbsp sugar and a little grated nutmeg.
  7. Preheat the grill to high.
  8. Place the chilled puddings under the hot grill, on the highest shelf, and cook them until the sugar topping caramelizes by turning brown and crunchy. Leave the desserts to cool for a few minutes before serving.

Cook’s Tip

The dessert should be served very soon after the topping has caramelized. The caramel will stay hard for only about 30 minutes.

Makes 4 servings.

Source: Best of Spain

Roasted Pork Belly with Peach Salsa

Ingredients

1.2 kg boneless pork belly, skin scored
1/2 tsp each ground white pepper, ground nutmeg and ground cloves
2 tsp extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves (unpeeled)
2 bay leaves
2 cups chicken stock
micro parsley, to serve

Peach Salsa

3 ripe peaches, halved, stones removed
1 tbsp olive oil
1 tomato, cut into 2 cm pieces
1 long red chili, finely chopped
1/2 bunch chives, finely chopped
2 tsp balsamic vinegar

Method

  1. Remove pork from fridge at least 1 hour before cooking and bring to room temperature. Preheat oven to 240°C.
  2. Toast the spices in a small dry fry pan over medium heat for 1-2 minutes until fragrant.
  3. Pat pork skin with paper towel until very dry. Drizzle the oil over the skin and season with 2 tsp salt. Turn the pork, skin-side down, and rub the spice mixture into the flesh (avoid the skin).
  4. Place onion and garlic in the centre of a large roasting pan and place pork, skin-side up, on top, ensuring onion mixture is tucked under pork. Roast for 20-30 minutes until skin is golden, blistered and crisp.
  5. Remove pan from oven and reduce oven to 165°C. Add bay leaves and stock, ensuring liquid does not touch skin, then roast for a further 1 hour 45 minutes or until meat is tender.
  6. Remove the pork from the pan and transfer to a chopping board, then rest, loosely covered with foil, for 30 minutes. Set pan with juices aside.
  7. to make the salsa, preheat a chargrill pan or barbecue to high. Brush peaches with oil, then grill, cut-side down, for 1-2 minutes until charred.
  8. Remove from heat and roughly chop. Place in a bowl with remaining ingredients, then season and toss to combine.
  9. Skim fat from the reserved pan juices. Squeeze garlic from skins and mash with a fork. Add garlic, onion and 1/3 cup pan juices to salsa and toss to combine.
  10. Carve pork and serve with peach salsa, remaining pan juices and micro parsley.

Makes 6 servings.

Source: delicious. magazine

Brown Rice Breakfast Bowl with Mango and Coconut Milk

Ingredients

2 cups water
1 cup uncooked short-grain brown rice
14 oz can coconut milk (full fat or light)
1 Tbsp raw honey
1 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/8 tsp sea salt
2 ripe mangoes, peeled, cored, and diced
1/4 cup unsweetened coconut flakes or chips
sliced natural almonds, optional

Method

  1. In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 55 minutes. Turn off heat and steam, covered, for 5 minutes.
  2. In medium bowl or blender, whisk or blend coconut milk, honey, turmeric, cardamom, ginger, pepper, and salt.
  3. To assemble, spoon rice into serving bowls and pour coconut milk mixture on top. Top with diced mango (about 1/2 mango per person), coconut flakes and almond. Serve warm, at room temperature, or chilled.

Makes 5 servings.

Source: Alive magazine