Vegetables on Fire | Recipe

Because grills are not just for meat eaters!

Vegetables on Fire

This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelised into succulence for satisfying, flavour-forward meals. Cauliflower steaks, broccoli burgers and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is destined to live beside the grill.

The following recipe is from Vegetables on Fire by Brooke Lewy. 


 

SQUASH TACOS WITH BLACK BEANS, PICKLED ONIONS, AND PEPITA SALSA
© 2017 by Erin Kunkel

 

SQUASH TACOS WITH BLACK BEANS, PICKLED ONIONS, AND PEPITA SALSA
Serves 4

Like all good tacos, this version, made with butternut squash, is full of flavour, colour and texture. Be sure to make the pickles as their crunchy, salty bite brings out the best of the sweet squash.

  • Red onion and radish pickles
  • Pepita Salsa (recipe follows)
  • One 15-oz [425-g] can black beans
  • ½ tsp dried oregano
  • 1 tsp kosher salt
  • ¼ small red onion, finely chopped
  • 1½ lbs [680 g] butternut squash, peeled and cut into 1-in [2.5-cm] cubes, or yellow and green summer squash, cut into wide strips
  • 3 Tbsp extra-virgin olive oil
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • 8 corn tortillas
  • Cilantro leaves, for garnish

Make the pickles and the salsa.

Drain and rinse the beans and then add them to a small pot with the oregano, ½ tsp of salt, the red onion, and a ¼ cup (60 ml) water. Bring to a simmer and cook 10 to 15 minutes until beans are slightly thickened and flavours have melded, but the beans are still fully in tact. Keep warm.

In a large bowl, toss the squash with the oil, 1 tsp salt, cumin, and chili powder. If using a charcoal grill, make a medium-hot fire; otherwise heat gas grill to high. Using a grill topper, cook squash cubes over the hottest part of the grill and turn until they have grill marks on all sides and are a bit charred at the edges, 2 to 3 minutes per side. Once the squash has taken on color, move the whole grill topper to the cool part of the grill, cover, and cook until the pieces are tender but still offer some resistance when pierced with a knife, 8 to 10 minutes more. Remove from the grill.

Lightly grill the tortillas on the coolest part of the grill. When they’re heated through and soft, wrap them in a clean kitchen towel to transport them to the table. To assemble the tacos, top each tortilla with pepita salsa, squash, beans, and pickled onions and radishes. Garnish with cilantro leaves and serve immediately.

INDOOR METHOD: Prepare the pickles, salsa, and beans as directed. Preheat oven to 400°F [200°C]. On a foil- or parchment-lined baking sheet, oil and season the squash as directed. Roast until tender and caramelized, 15 to 20 minutes. Proceed with remainder of recipe as directed, using a medium dry skillet, or the microwave, to heat tortillas before serving.

PEPITA SALSA

Adding pumpkin seeds to the salsa adds a nice texture to the Squash Tacos. This salsa is also great in a bowl with tortilla chips or spread on a quesadilla before grilling.

  • 3 medium tomatoes, coarsely chopped
  • ½ cup [70 g] roasted, salted pepitas or shelled pumpkin seeds, toasted
  • 2 Tbsp chopped red onion
  • 1 canned chipotle pepper in adobo sauce,
  • plus 1 Tbsp adobo sauce
  • 2 Tbsp chopped cilantro
  • 1 small garlic clove
  • 1 tsp kosher salt
  • Freshly ground pepper

In a blender or food processor, combine the tomatoes, pepitas, onion, chipotle, adobo sauce, cilantro, and garlic clove and blend until the mixture is well combined but still has texture.

Taste and adjust seasoning.


 

Vegetables on Fire: More Than 60 Recipes for Vegetable-Centered Meals from the Grill by Brooke Lewy is out 27th June 2017 – order your copy today.

 

The Forest Feast for KIDS!

The Forest Feast For Kids

We know you love Erin Gleeson’s beautiful The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woodswell Erin is BACK with a collection of colourful vegetarian recipes that kids will love to make!

In addition to its recipes, which span meals, party food, snacks and beverages, the book includes instructions on how to set a table, ideas for fun and crafty table decorations, guides on how to use utensils safely and a glossary of culinary terms. Vibrant photographs of the dishes, as well as of children making them, complemented by Erin’s own fanciful watercolour illustrations and hand-lettering, showcase the rustic simplicity of the fare.

We can’t think of a more wonderful way to get little ones thinking about food, making and eating delicious healthy recipes!

The book is out this February, but we have a little sneak preview for you, including a recipe for Honey-Mint Lemonade!

Forest Feast For Kids ContentsForest Feast for Kids

Forest Feast for Kids Kitchen ToolsForest Feast for Kids Cutting

Forest Feast for Kids Mint Lemonade

Forest Feast for Kids is out 16th February 2016.

Pre-Order your copy now! 

Recipe for the Weekend | EGGPLANT PARMESAN SUMMER SUPPER

Try your hand at a classic this weekend.

Feast
© Yunhee Kim

 

EGGPLANT PARMESAN SUMMER SUPPER

At first instinct, eggplant Parmesan is a winter meal, hearty and filling. But assuredly, if you’ve ever grown your own eggplant or bought them from the hands of the farmer who has, you will want to show them off at their peak. In-season summer eggplant almost entirely lacks the bitterness that older, off-season eggplants can have. Put them front and centre in one of the most satisfying of all meals.

When you fry eggplant on the stove top, each piece soaks up a tremendous amount of oil. Eggplant roasted in the oven while the sauce simmers is lighter and faster, and there’s less mess to clean up when guests arrive. Serve your feast outside under a tree, with a big pile of angel hair pasta, sparkling Lambrusco, and green salad—an instant portal to Italian villa life.

Like most dishes with red sauce, eggplant Parm gets better the second night, and more so on the third. If you’re lucky enough to have any leftovers, pile them on rosemary focaccia rolls for a decadent, if messy, sandwich.

SERVES 6

  • 3 balls fresh mozzarella cheese
  • 2 large eggplants (about 3 lb/1.4 kg), cut into ½-in/12-mm slices (see Cook’s Note)
  • Extra-virgin olive oil for brushing
  • Sea salt and freshly ground black pepper

MARINARA SAUCE

  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves, smashed or minced
  • Generous pinch of red pepper flakes
  • Two 28-oz/800-g cans San Marzano or plum tomatoes in juice
  • Sea salt
  • 1 sprig fresh basil (optional)
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 tbsp unsalted butter, plus more as needed
  • ¾ cup/90 g freshly grated Parmigiano-Reggiano cheese
  • 1 lb/455 g capellini or angel hair pasta

1. Thinly slice the mozzarella and lay on a paper towel–lined baking sheet to drain while you prepare the rest of the ingredients. Preheat the oven to 375°/190°C/gas 5.

2. Lightly brush both sides of the eggplant slices with olive oil, season with salt and black pepper, and spread out on two baking sheets. Roast until soft and golden brown, about 35 minutes, flipping with tongs halfway through cooking.

To make the Marinara Sauce:
3. Heat the olive oil in a large pot over medium heat. Add the garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomatoes and their juices, passing them through clean hands on the way to the pot to crush and swish them. Add ½ tsp salt (use a light hand if your tomatoes are pre-salted), basil (if using), and bay leaf and reduce the heat to medium-low. Gently simmer until the sauce thickens, about 30 minutes, crushing the tomatoes further with a wooden spoon to help them break down. Taste and add another ¼ salt and pepper if needed and stir to combine. Remove and discard the basil and bay leaf.

4. Purée the whole thing together with an immersion blender until smooth. Stir in the butter to soften the acidity of the tomatoes. Taste and add more butter as needed. You should have about 5 cups/1.2 L of sauce.

5. When the eggplant is finished roasting, raise the oven temperature to 400°F/200°C/gas 6.

6. Spoon about 1¼ cups/300 ml of the tomato sauce into a 9-by-13-in/23-by-33-cm baking dish and spread it to cover the bottom. Layer in about half the eggplant and sprinkle with one-third of the Parmigiano-Reggiano, eyeballing the ingredients to create even layers—exact amounts aren’t so important. Top with half of the mozzarella slices. Spoon over a generous 1 cup/240 ml or so of sauce, followed by a second layer of eggplant, another third of the Parmigiano-Reggiano, and the remaining mozzarella. Sprinkle on the remaining third of the Parmigiano-Reggiano cheese. Bake until golden and bubbly, about 35 minutes.

7. Remove from the oven and let cool about 15 minutes. Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta to the boiling water and cook until al dente, about 2 minutes. Warm the remaining marinara sauce over low heat. Drain the pasta and toss with the marinara sauce.

8. Serve the eggplant Parmesan warm with the angel hair pasta.

COOK’S NOTE:

How an eggplant tastes to you is entirely dependent on if you’re eating it in season, how many days it’s been off the plant, and whether or not bitter is a pleasing flavour to you. I neither peel nor salt my eggplant, particularly when it’s very fresh. But when in doubt, peel and generously salt the slices and set them aside in a colander or on paper towels to drain, about 15 minutes. Rinse and pat dry before roasting.

 

Feast

Feast by Sarah Copeland, published by Chronicle Books

IMAGE: © Yunhee Kim

 

Midsummer’s Day Blackberry Thyme Cake with Honey–Goat Cheese Frosting

Summer means blackberry picking and we’ve got the perfect recipe for you this Midsummer’s Day from Hannah Queen’s Honey & Jam!

© 2015 Hannah Queen
© 2015 Hannah Queen

In late July my sister and I brave the thorny blackberry bushes in our backyard and are rewarded with baskets full of ripe berries. When we’ve had our fill of eating them by the handful, I like to use up whatever is left by making this cake.

Serves 8

For the cake and assembly:

3 cups (300 g) fresh blackberries, plus more for garnishing

¼ cup (60 ml) honey

1 teaspoon thyme leaves, plus more for garnishing

1²⁄³ cups (215 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick/115 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (120 ml) buttermilk

For the frosting:

4 ounces (115 g) goat cheese, room temperature

4 ounces (115 g) cream cheese, room temperature

¹⁄³ cup (75 ml) honey

About 2 cups (200 g) powdered sugar

To make the cake:

In a small bowl, stir together the blackberries, honey and thyme.

Preheat the oven to 350°F (175°C). Butter two 6-inch (15-cm) round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla.

Alternate adding the flour mixture and the buttermilk to the mixer bowl, beginning and ending with the flour.

Divide the batter evenly between the prepared pans, and top each with 1 cup of the blackberry mixture.

Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Allow to cool for 10 minutes in the pans before turning the layers out onto a wire rack to cool completely.

To make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, cream the goat cheese and cream cheese until light and fluffy, 3 to 5 minutes. Beat in the honey. Reduce the speed and add the powdered sugar ½ cup (50 g) at a time.

To assemble the cake:

Place one cake layer on a plate and spread the top with frosting, then add the remaining blackberry mixture. Set the remaining cake layer on top and cover the outside of the cake with frosting. Top with fresh blackberries and thyme.

Text and Images from Honey & Jam by Hannah Queen published by ABRAMS Stewart Tabori and Chang.

© 2015 Hannah Queen

Homegrown – Handmade

Happy Book Birthday Homegrown!

We are so excited  to see this book in stores, it is chock-full of delicious seasonal recipes for cooks and gardeners of all levels!

Whether your idea of gardening is a tomato plant on your window or a pumpkin patch in the garden, Homegrown is the ultimate guide to growing your own food and eating it, too!

With clear and uncomplicated illustrations, author Heather Hardison will guide you through the process of planting, growing, harvesting and preparing more than 25 of the tastiest, easy-to-grow vegetables and small fruits—such as spinach, kale, artichokes and pears—and cooking them into seasonal, clean and delicious meals.

Try your hand at her summery Tomato Watermelon Gazpacho!

Homegrown_p070

Tomato Watermelon Gazpacho

Serves 4 to 6

This summer soup is cool and refreshing and takes advantage of the bounty of summer. The twist on traditional gazpacho is that watermelon serves as the broth. The melon base makes it slightly sweet, but the savoury ingredients make it more of a soup and less like an agua fresca. It’s light but satisfying, the best kind of dish for the hottest of summer days.

  • 1 cup (185 g) peeled and seeded tomatoes
  • 5 cups (760 g) cubed watermelon, seeds removed
  • 1 yellow bell pepper, roughly chopped
  • 1 medium cucumber, peeled and roughly chopped
  • 1 clove garlic, minced
  • 2 tablespoons minced red onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/3 cup (75 ml) olive oil

Homegrown_p071a

Combine the tomatoes, watermelon, bell pepper, cucumber, garlic, and onion in a large bowl. Use an immersion blender to puree until mostly smooth. Add the salt, black pepper, vinegar, and basil and continue to puree. Slowly add the oil in a steady stream while the blender is running. Cover and chill. Serve cold.

Homegrown_p071b

Print

Book credits:

Homegrown by Heather Hardison, published by Stewart, Tabori & Chang

Illustration credits:

© 2015 by Heather Hardison

Recipe for the Weekend – Tzatziki

Playing host this weekend? Need a pre-dinner or post drinking snack? We are here to help with a treat from Crackers & Dips.

Crackers and Dips_Tzatziki

Tzatziki

I learned to make this creamy yogurt dip as an exchange student in north-eastern Greece. I was placed with a family with two incredible cooks—my host father was a retired pastry chef and my host mother was a no-nonsense housewife who spent most of her time in the kitchen. Jackpot! The first thing I learned to make in their kitchen was this thick, garlicky tzatziki; it’s been a staple in my repertoire ever since.

MAKES 31/2 CUPS/340 ML

  • 32 oz/960 ml whole-milk plain yogurt
  • 1 cucumber
  • Fine sea salt
  • 2 garlic cloves, halved lengthwise, green sprout discarded
  • 2 tbsp extra-virgin olive oil

Stack two 1-ft/30.5-cm squares of cheesecloth and run them under cold water. Wring out the fabric and lay it in a fine-mesh sieve set over a medium bowl, allowing the excess cloth to hang over the sides. Pour the yogurt into the fabric, gather up the excess cloth, and tie them up with string. Place the setup (including the sieve and the bowl) in the refrigerator until the yogurt is very thick, about 3 hours.

Peel the cucumber, halve it lengthwise, and scoop out the seeds. Finely chop or grate the cucumber, place it in a small bowl, toss with 1 tsp salt, and place it in a fine-mesh sieve set over the sink to drain for 1 hour.

Scoop the yogurt out of the cheesecloth and place it in a medium serving bowl; discard the whey and cheesecloth. Rinse the cucumber, pat it dry with paper towels, and place it in the bowl with the yogurt. Finely chop the garlic and then use the side of a chef’s knife to smash the garlic until it is a fine paste (or use a garlic press). Add the garlic paste to the yogurt and cucumber and stir well to combine. Season with additional salt and allow the dip to sit in the refrigerator for at least 2 hours to allow the flavours to develop. Drizzle with the olive oil immediately before serving. Store in the refrigerator in an air­tight container for up to 4 days.

9781452109503

Crackers, Crisps & Dips by Ivy Manning, published by Chronicle Books

Photographs copyright: © 2013 by Jenifer Altman

Recipe for the Weekend – Grilled Aubergine with fresh herbs, almonds, and tahini dressing

Summer is definitely on it’s way. That means only one thing, time for salads and fresh Mediterranean flavours. Try this Grilled Aubergine With fresh herbs, almonds, and tahini dressing from Merijn Tol and Nadia Zerouali’s Under the Shade of Olive Trees

UnderShadeOliveTrees_p061

Eggplant and tahini make one of those culinary marriages that withstand the test of time. This combination of eggplant, fruity green herbs, lemon zest, crunchy almonds, and creamy cheese is irresistible. Wonderful for an Arabia buffet or as a lunch dish. Beyaz peynir is traditional fresh, white sheep’s-milk cheese from Turkey. It is easy to make at home, or look for it (sold in cans) in Middle Eastern groceries and online. You can substitute feta cheese, although it’s saltier.

Grilled Eggplant

With fresh herbs, almonds, and tahini dressing

SERVES 4 TO 8

  • 4 firm, long eggplants
  • Mild olive oil
  • 4 sprigs oregano
  • 4 sprigs basil
  • 5 sprigs flat-leaf parsley
  • ½ cup (50 g) blanched al­monds
  • ¾ cup (180 ml) white tahini (see note 1)
  • Grated zest and juice of 1 lemon
  • ½ cup (75 g) white Turkish cheese (beyaz peynir, see note 2) or feta cheese
  • Fruity green olive oil
  • Aleppo pepper (see note 3)

Preheat the oven to 400°F (205°C). Thinly slice the eggplants lengthwise. Sprinkle the slices with salt and drizzle with mild olive oil. Place them on a baking sheet and roast for about 15 minutes, until golden brown.

Pick the herbs. Heat a small amount of mild olive oil in a skillet and gently toast the almonds until golden brown. Allow to cool and chop them coarsely. Make a dressing with the tahini, lemon juice, 6½ tablespoons (92 ml) boiling water, and some oil. Season with salt. The hot water will ensure that the dressing stays liquid. If the dressing thickens, add some more hot water and season with some extra salt.

Lay the roasted eggplant slices on a platter and allow them to cool down a bit. Lavishly sprinkle with the herbs, lemon zest, and almonds. Crumble the cheese over the eggplants and drizzle them with the tahini dressing and some fruity green oil. Season with a pinch of Aleppo pepper.

Note 1

White tahini: made from hulled sesame seeds that are lightly toasted—is unsurpassed, but hard to come by. It comes in two different qualities:

the “royal” tahini, which is made from the highest-quality stone-ground sesame seeds,

and the “regular,” which is machine-ground.

Note 2

White Cheese: the fresh, white round- and square-shaped blocks of cheese that you can buy in bulk at most Middle Eastern grocery stores (in large containers of whey) are salty and gooey and resemble feta. You can also find domestic brands of the Turkish version (beyaz peynir), which can be made from sheep’s, cow’s, or goat’s milk, in tall cans. There are subtle differences in taste and texture between Turkish and Middle Eastern cheeses. The Turkish nomad cheese, tulum (sold in glass jars) for instance, is cream-colored and has a dry, crumbly structure. It has an intense, salty flavour. Turks like to eat this nomad cheese with butter as part of a mezze. You can also eat it for breakfast, with olives, cucumber, and tomatoes, or use it as stuffing for börek, in salads, and in pilafs. Halloumi is the mozzarella-like salty cheese from Cyprus that can also be found in the Middle East; it’s perfect for frying and baking.

Note 3

Aleppo peppers: these are dried and minced mild or spicy peppers. Because the flakes are much smaller than chile peppers and because the seeds are removed (thus reducing a lot of the heat), this is a much more subtle pepper for seasoning dishes. It’s delightful in soups, on eggs, and in combination with anything, really. You can find these peppers at any spice shop or in the spice rack at any Middle Eastern store.

UTOT_Case_r3.indd

Copyright © 2014 Nadia Zerouali and Merijn Tol
Photographs © Sven Benjamins

Recipe for the Weekend: Caper-Burrata Crostini

Today we have a quick, easy and delicious snack for you to try; Caper-Burrata Crostini from Erin Gleeson’s The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods.

ForestFeast_p030a ForestFeast_p031

CAPER-BURRATA CROSTINI

Slice and toast one baguette

Sauté in 2 tsp butter until soft:

  • 1 small shallots
  • 1 small (3.5-oz. or 100-g) jar of capers (drained)

Put a spoonful of burrata cheese on each slice of bread, plus 1 tsp of caper mixture

Sprinkle with salt before serving

Text, illustrations and photography copyright © 2014 Erin Gleeson

Recipe for the Weekend – Spicy Spinach, Lemon & Tofu Soup.

It is gooey and slimy who even really likes tofu?

…We do!

And with the recipes from Tucker Shaw’s I Hate Tofu Cookbook we are sure you will too!

Be brave, try this Spicy Spinach, Lemon & Tofu Soup.

Spicy Spinach, Lemon and Tofu Soup

Spicy Spinach Lemon & Tofu Soup

Sometimes soup should be soothing, but other times it should be invigorating, like this one. Serve this when your nose is clogged up, or whenever you want your soup to make you stand up and say “Ma’am, yes ma’am! May I have another?

Serves 4.

INGREDIENTS

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 medium onions, chopped

1 medium carrot, peeled and diced

1 package (14 ounces/400 g) firm tofu, drained, pressed, and cubed

6 cups (1.4 L) vegetable stock

1 bag (about 5 ounces/ 140 g) baby spinach or 1 cup (120 g) frozen

Juice of 2 lemons

Salt and black pepper

1 Heat the oil in a Dutch oven over medium-high heat. Add the red pepper flakes and cook until fragrant, about 2 minutes. Add the onions and carrot and cook until soft, about 10 minutes. Add the tofu and cook until just starting to turn golden, stirring frequently, 4 to 6 minutes. Add the stock and 2 cups (480 ml) water. Bring to a simmer and cook for 10 minutes.

2 Turn off the heat and stir in the spinach and lemon juice. Season with salt and pepper to taste. Serve with a big hunk of bread.

It is so simple, so delicious, and so healthy…what have you got to loose?

Let us know what else you hate by tweeting at us with the #IhateTofu.

I Hate Tofu and I Hate Kale are out next week – pre-order your copies through our website.

I Hate Tofu

Text copyright © 2015 Tucker Shaw

Illustrations copyright © 2015 Joel Holland

Meat Free Week, Day Four – Apple and Honey Galette

Meat Free Week Day Four! You’ve made it this far, you deserve a treat!

How about an Apply and Honey Galette from Erin Gleeson’s Forest Feast?

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Apple and Honey Galette

Lay out a 14-oz (400g; 9 inch) store bought pie dough on a baking sheet & top with:

  • ½ cup (120 g) Brie
  • 1 tablespoon brown sugar
  • 3 tablespoons sliced almonds
  • ½ teaspoon cinnamon

Cover the cheese layer with 2 thinly sliced apples fanned out (peeling optional).

Dot the top with butter, drizzle with honey, then punch the edges to form a crust.

Bake at 350 °F (180 C°) for 20-25 minutes until golden. Garnish with pomegranate seeds.

9781617690815

Text copyright © 2014 Erin Gleeson
Illustrations and photography © 2014 Erin Gleeson