Thursday, January 17, 2013


Best Blog Tips

Yesterday we had a vegetable lunch.  I needed to use up half a large sweet potato and a chunk of butternut squash, and I wanted to use at least half of a last cauliflower that I had in the fridge, lest it stay there too long.  So I altered a couple of recipes that caught my eye on Pinterest to suit our taste-- veganizing one, cutting down on the fat, adjusting the seasoning, and using different cooking methods.  Both were delicious and I will make them again.

Serves 2 to 4
I used different seasoning and less oil (of a different type), sweet potato in addition to the squash, didn't marinate for very long, and used my oven's broiler instead of a grill.
(Adapted from this recipe.)

Note: You can use only sweet potatoes or only squash, if you prefer.

1/2 a large sweet potato (orange flesh), peeled and cut into 1/2-inch-thick slices
a 6 x 5-inch chunk of seeded Butternut squash (or other "meaty" orange winter squash), peeled and cut into 1/2-inch-thick slices
Balsamic Grilling Sauce:
2 tablespoons good quality balsamic vinegar
1 tablespoon dark roasted sesame oil
1 tablespoon soy sauce (can be low-salt)
1 tsp. dried rosemary (or 1 tablespoon fresh, chopped)
3 cloves garlic, crushed
lots of freshly-ground black pepper

Mix the Grilling Sauce together in a small bowl.  Place the sliced vegetables in a large zipper-lock bag.  Pour in the sauce, zip up the bag and shake well.  Leave on the counter while you prepare the pan and broiler.

Heat the broiler on High.  Move the oven rack to the 2nd level down (about 6 inches from the heat source).  Spread the vegetables and the sauce in one layer on a small baking sheet with a rim. Make sure that the sauce is evenly distributed.  

Place under the broiler heat and cook for about 7 minutes, or until the vegetables look shiny and a bit charred.  Turn the pieces over and redistribute the remaining sauce so that the pieces get coated more-or-less evenly.  Broil again until the second side look shiny and a bit charred as well, and the vegetables are tender inside.

Serve hot!


Serves 3 to 4
I used less oil and more olives (kalamatas instead of oil-cured, because that's what I had), red onion instead of white, a bit more vegan cheese, and a little non-dairy milk for moisture; and did it all in the microwave, as I was in a hurry (and it saves energy and nutrients) and the oven was being used for the grilled squash and sweet potato.
Adapted from a recipe by Martha Rose Shulman

1/2 a large head of cauliflower (I used about 1 1/4 lbs, trimmed of leaves and stalk before weighing)
1/2 a large red onion, chopped small
2 cloves garlic, minced
1 tablespoon olive oil
16 medium pitted kalamata olives, drained and cut in half lengthwise
1/2 cup grated vegan cheese (I used Daiya mozzarella shreds)
2 tablespoons vegan Parmesan sub (I used GoVeggie! Vegan)
1/4 cup non-dairy milk
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley

Cut the cauliflower into small flowerettes.  Place them in a microwave-safe casserole that you are going to use for serving.  Add a  couple of tablespoons water, cover and microwave on high for about 4 minutes.  the cauliflower will still be a bit crunchy.  Keep covered while you prepare the other ingredients.

In a microwave-safe pie plate, mix the olive oil, onions and garlic.  Cover with a microwave-safe pot lid or another Pyrex pie plate upside-down).  Sprinkle with a little salt.  Microwave on high for about 5 minutes, or until the onions are soft.

Uncover the lid on the casserole and drain any water from the cauliflower. Add the onions, etc., the olives, half of the grated cheese and Parmesan sub, and the non-dairy milk.  Mix well.  Sprinkle with salt and pepper to taste.  Sprinkle the top with the remaining cheeses.  Cover and microwave on High power for about 10 minutes, or until the cauliflower are done to your liking.  Sprinkle with the parsley and serve.


1 comment:

Matt said...

Ahhh, this all looks so good! I wish we had more room in our broiler.

Not sure if you've tried Dreena's almond roasted cauliflower - but it is pretty gorgeous too. Olives seem an interesting but great pairing!