a traduire

Curried Chickpea, Spinach and Butternut Phyllo Parcels

Mildreds, London, England



Mildreds opened with the aim of serving vegetarian food without the perceived lifestyle that went along with it. With delicious, modern vegetarian cuisine with an international flavour, Mildreds caters to the health conscious as well as those seeking good, old-fashioned comfort food. Mildreds is a fun, lively place that, because of its reasonable prices and good quality food, attracts not only dedicated vegetarians and vegans but also media types, taxi drivers, some celebrities and even devoted meat-eaters.



1 3/4 cup chickpeas, drained

2 cups butternut squash (sweet potato and pumpkin are also good)

1/2 cup finely sliced spinach

1 small onion, diced

1 clove garlic, crushed

1/2‘’ ginger, peeled and finely chopped

1 heaping teaspoon chutney

1 tablespoon sultanas

1 teaspoon curry powder

1 tablespoon flaked almonds, toasted (optional)

1/2 cup water

1 tablespoon tomato ketchup

1 tablespoon freshly chopped coriander

1 packet phyllo pastry (vegan)

4 tablespoons melted margarine



Roast butternut squash.



Sautee diced onion in 2 tablespoons vegetable oil for 10 minutes, add ginger, crushed garlic, curry powder, and cook 5 minutes. Add chutney, flaked almonds, sultanas, ketchup and water, cook for 10 minutes with pot covered over a low heat. Add cooked chickpeas, spinach and butternut, cook for a further 10 minutes. Add coriander and season if necessary.



Unroll the phyllo, divide in half lengthwise, cover with a damp tea towel. Using a pasty brush, brush a piece of phyllo with margarine, put another piece of pastry over the first one, brush again, put a heaped tablespoon of filling at one end of pastry and fold over forming either a triangle or a rectangle, fold over until pastry forms a parcel. Brush top with margarine, sprinkle with sesame seeds or chilli. Repeat until you have used up all filling and pastry.



Bake at 250°F for 20 minutes until golden, serve with homemade tzatiki or coriander and coconut chutney.

Tortilla Pizza with Smoked Tofu

Horizons, Philadelphia, PA



2 large burrito-sized tortillas (10-12’’ in diameter)

12 ounces smoked tofu, chopped

1/4 red onion, chopped

2 tablespoons capers

2 tablespoons black olives, chopped

2 tablespoons fresh dill leaves, chopped

2 small plum tomatoes, chopped

1 cup vegan cheese

2 teaspoons extra virgin olive oil



Preheat oven to 400°F. Place the tortillas on a baking sheet. Spread all of the ingredients evenly over both tortillas. Bake for 10-12 minutes or until the edges of the tortilla turn brown. Yield: 2 pizzas, 4-6 servings



Portobello Mushroom Fingers with Creamy Corn and Green Olive Relish

Horizons, Philadelphia, PA



Portobello Mushrooms

3-4 large Portobello mushroom caps

1/2 cup olive oil

1 teaspoon salt

2 teaspoons black pepper

1 tablespoon balsamic vinegar



Preheat oven to 450°F. Cut the mushrooms into 2-inch strips. Combine the oil, salt, pepper, and balsamic vinegar for marinade. In a mixing bowl, combine the marinade and mushrooms and toss. Lay the mushrooms on a baking sheet and roast for 7 to 10 minutes or until the mushrooms have softened and are cooked through.



Cream Corn and Green Olive Relish

1/2 cup green Manzanilla olives (stuffed with pimento or plain)

1 1/2 cups corn kernels (thawed if using frozen or boiled and cut off the cob if using fresh)

1/4 cup chopped red onion

1/4 cup vegan mayo

1 teaspoon Dijon mustard

1/4 cup finely diced plum tomatoes



In a food processor, combine the olives, corn, and onions and pulse to get a rough, chunky consistency, but not a puré. In a small mixing bowl, toss the corn mixture with the remaining relish ingredients. Serve mushroom strips topped with relish.



Hearts of Palm Moqueca

Horizons, Philadelphia, PA



1 tablespoon canola oil

1 medium red onion, sliced

2 cloves garlic, crushed

2 (16-ounce) cans hearts of palm (unmarinated, drained, and roughly chopped into rounds)

1/2 cup vegetable stock

4 plum tomatoes, diced

1 (12-ounce) can coconut milk

1 tablespoon sugar

2 teaspoons Latin Spice blend

1 green pepper of your choice (green bell, jalapeno, poblano, or ­habanero, depending on desired spiciness)

1/2 cup fresh cilantro leaves (lightly packed when measuring)

Lime wedges for garnish



Begin by heating the oil over a medium-high heat in a large skillet or pot. When the oil begins to ripple (after about 1 minute), add the onion and garlic and stir. Add the hearts of palm and brown the mixture for 2-4 minutes. Next, add the vegetable stock and bring to a boil. Add the tomatoes, coconut milk, sugar, spices, and peppers. Simmer for 5 to 10 minutes on medium-low heat until the tomatoes have just started to break down. Remove from heat and stir in the cilantro. Squeeze on the fresh lime wedges just before eating.







Polenta cakes with arugula salsa

Ottolenghi (London)



2 1/2 cups water

1 cup quick polenta

1 1/2 tablespoons margarine

2 tablespoons olive oil

4 tablespoons finely chopped chives

1/2 cup Kalamata olives, pitted and chopped

1/3 cup panko (or other) bread crumbs

2 cups arugula + extra for garnish

2/3 cup parsley

2 tablespoons lemon juice

6 tablespoons olive oil

2 tablespoons water

1 garlic clove

Salt and pepper

Vegetable oil for frying



In a saucepan bring 2 1/2 cups of water to the boil with some salt. Add the polenta while stirring with a wooden spoon.

Reduce the heat and keep on cooking and stirring for 4 minutes. Off the heat, stir in the margarine and 2 tablespoons of olive oil, then the olives and chives. Add lots of freshly ground pepper and taste for salt.

While the polenta is still warm, shape it into walnut size balls, toss in the breadcrumbs and chill it.



Arugula Salsa



In a food processor, blitz together the arugula, parsley, lemon juice, and garlic until thoroughly processed.



To serve:



When ready to serve, heat up some vegetable oil in a large non-stick pan and shallow fry the balls, turning them gently to cover all sides. Remove them and place them on a paper towel. Serve them warm, or at room temperature, on some arugula leaves with the salsa on the side.



Makes 4 starters



Chilled Canary Melon and Green Zebra Tomato Soup

with Tofu Cardamom Cream

Millennium Restaurant, San Francisco, California



A very refreshing way to start a summer meal. Sweet from the melon, tart from the tomato. You can substitute an orange flesh melon and gold or red tomato for the green.



Cardamom Cream:

1/2 box Mori Nu Silken Tofu

1 teaspoon white miso

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1/4 cup water



Place all of the ingredients in a blender and blend until smooth.



Canary Melon Green Zebra Tomato Soup:

4 cups Canary melon flesh

1 cup seeded diced green zebra tomatoes

1 tablespoon peeled and minced ginger

2 cups water

Juice of 1 lime

1 teaspoon unrefined sugar or agave nectar

1/4 teasoon cayenne pepper

Salt to taste

2 tablespoons small spearmint or peppermint leaves (garnish)



Place all of the ingredients in a blender and blend until smooth. Adjust the salt to taste. Refrigerate until well chilled.



Top each serving with 2 teaspoons of the cardamom cream. Scatter mint leaves over the top.

Serves 6



Vegetable Soup alla Nilde

Da Antonio - Brunate, Italy



1 small leaf of fresh basil

1 small leaf of fresh sage

1 very small twig of fresh rosemary

1 garlic clove

3/4 cup diced potatoes, plus 1 whole potato

2 tablespoons olive oil

1/2 medium sized onion, finely chopped

1/4 cup finely chopped leeks

2 tablespoons dry white wine

3/4 cup diced carrots

3/4 cup diced celery

3/4 cup peas

1/2 cup borlotti beans or black beans

1/2 cup chickpeas

1/3 cup cannellini beans

1/5 cup lentils

pinch of sugar

salt to taste



In a pot containing 2 cups of water, place the spices and garlic and bring the broth to a boil. Place one whole peeled potato in water until cooked. After the potato is cooked, set this pot aside.



In a small frying pan, heat up 2 tablespoons of olive oil and sauté finely chopped onion, leeks, and the whole garlic clove. When the onion becomes golden, top with the white wine and then set aside.



In another pot, place 8 cups of water with salt and cook all of the vegetables, including the remaining potatoes. When the vegetables are nearly cooked, take the previously boiled potato and mash it separately. Remove the spices from the water used to boil the potato, and blend the potato in the seasoned water. Add this mixture into the soup. Remove the garlic from the sautéed vegetables, and add them to the soup. Add a pinch of sugar and salt to taste.



Serve in a bowl with a drizzle of olive oil and fresh ground pepper. Breadsticks make a nice accompaniment.



Note: Pasta can also be added to this recipe, but more water will be needed.



Early Girl Tomato Soup

La Toque, Napa, California



3 pounds Early Girl tomatoes or other ripe tomatoes

1/2 large yellow onion, peeled and finely diced

2 cloves garlic, peeled and chopped

1 cup extra virgin olive oil

salt

fresh ground white pepper



Score, core, blanch and shock tomatoes. Remove the skin and discard it, then squeeze out the seeds and juice. Be sure to strain and save all of the juice with the now skinless and seedless tomato pulp.



Heat 1/2 cup of extra virgin olive oil in a non-reactive thick bottomed pan over moderate heat. Add the finely diced onion and cook until tender, do not brown. Add the tomato pulp and juice, two peeled cloves of garlic and season with salt and ground white pepper. Bring to a boil and lower heat to a gentle simmer. Cook partially covered for about 1 hour stirring frequently. Be careful not to scorch the bottom of the pan. Puree in blender with additional ½ cup Extra Virgin Olive Oil and strain through a fine chinois. Verify seasoning, and adjust consistency if necessary with a splash of water.



Chill and serve with “tiny Panzanella” or serve warm with “arancini” depending on your mood or the weather.



Carrot-Ginger Soup

Sublime Restaurant & Bar, Fort Lauderdale, Florida



2 ounces canola oil

1 cup shallots, sliced

1 tablespoon fenugreek seeds

1 tablespoon fennel seeds

5 cups peeled and sliced carrots

24 oz blond vegetable stock (index)

24 oz coconut milk

Kosher salt

Ground black pepper

Finley sliced chives (for garnish)



Sauté the carrots and shallots in the canola oil until tender 5-10 minuets. Add the fenugreek and fennel seed to toast. Cover the carrots with the vegetable stock and simmer until very soft and dark orange. Remove from the heat and add the coconut milk. Puree the mix in the blender until smooth and creamy. Season with salt and pepper.



Paradajz Corba Corbie Domatje

Taphana Restaurant, Ulcinj, Montenegro

(*do what you can!)

Fresh tomatoes

Vegetable broth

Parsley

Rice

Lemons





Start with fresh tomatoes and break them up. Cook with vegetable broth and spices, especially parsley and maybe something piquant. Add a small amount of rice and a round slice of lemon for garnish.



Masoor Dal Soup

Rajput Indian Cuisine, Norfolk, Virginia

Serves 6



Serve this traditional soup of red lentils and spices as a thick stew on top of jasmine rice or by itself as a delicious warm soup.



1 cup masoor dal (red lentils)

3 cups water

1 teaspoon cumin seeds

1 teaspoon grated fresh ginger, soaked in water

5 curry leaves

1/4 teaspoon turmeric

big pinch asafetida (optional)

pinch of salt

1 tablespoon lemon juice

1 tablespoon chopped fresh cilantro



Cook masoor dal in 3 cups water until soft, about 15 minutes. Set aside.



Heat a medium nonstick pan and add cumin seeds; cook at low-medium heat until brown, about 1 minute, but be careful not to burn. Add ginger and curry leaves and cook for 2 minutes. Then add turmeric and asafetida, if using. Stir and immediately add cooked dal (lentils). Add water if necessary to moisten the lentils. If you prefer more of a soup consistency, then add up to 1/2 cup water.



Simmer for about 10 minutes and add salt to taste. Before serving, add lemon juice and garnish with chopped cilantro.



Sopa de Verduras

La More, Cancún, Mexico



Olive oil

garlic

tomatoes, blended

Onion, diced

corn

Carrots, peeled and chopped

Potatoes, peeled and chopped

Pumpkin, peeled and chopped

Chayote squash, peeled and chopped

Chard, stems removed, roughly chopped into strips

Brussels sprouts, chopped

Cilantro

Salt

pepper



Pour one tablespoon of olive oil into a large pot over medium heat. Add the garlic and onions and stir them until they begin to brown. Add the blended tomatoes, chopped carrots, potatoes, pumpkin and squash. Once the vegetables are close to being fully cooked, add the water, chard, Brussels sprouts, cilantro and salt and pepper. Simmer until the chard and Brussels sprouts are tender.





Porcini Mushroom Salad with Hazelnuts and White Celery

Navedano, Como, Italy



1/4 cup porcini mushrooms

1/4 cup crushed hazelnuts

1/4 cup,julienned white celery

salt

pepper

extra virgin olive oil



Clean and chop the porcini mushrooms. Dress them with salt, pepper, oil, and hazelnuts. Place the mushrooms in the center of a dish and top with the julienned celery. Garnish with hazelnuts and a bit more oil.



Tomato Carpaccio

Sublime Restaurant & Bar, Fort Lauderdale, Florida



2 large heirloom tomatoes (about 2 punds of tomato, sliced paper-thin)

1 cup of capers

2 cups micro greens

1 cup basil leaves

1 tablespoon sea salt

1 teaspoon cracked black pepper

1 cup extra virgin olive oil



On chilled plates, arrange the sliced tomatoes in concentric circles until the plate is covered. Drizzle each with olive oil, season with salt and pepper. Then scatter the capers and micro greens around the tomatoes. Top with some of the basil leafs and serve.



Blood Orange Vinaigrette

VegiTerranean, Akron, Ohio

(*as long as you keep the proportions the same, feel free to make less than 6+ cups of dressing!)

2 cups of blood orange juice

1 cup of white balsamic vinegar

1 1/2 tablespoons shallots, chopped

4 cups of canola oil

salt, pepper and agave to taste

mixed greens (change the quantity if dressing is strong)



Combine all ingredients except for oil. Slowly add in oil while whisking. Season to taste and serve over fresh mixed greens.