vegetarian – Page 17 – Trust in Kim: an ad-free recipe blog!

Eggs with Veggies and Guajillo Chili Salsa

For breakfast this morning I took a little inventory of the fridge contents and made up this meal. It’s just some fried veg mixed with guajillo chili salsa, and added to some scrambled eggs. Feel free to substitute for another kind of salsa, and substitute mushrooms or tomatoes if you have them. It is, after all, a clean-out-the-fridge recipe. Use what you’ve got!

The amounts really depend on how many people you are serving, and how much you like the various ingredients. The amounts suggested in brackets are for two people.

This recipe draws on the omelette-making I learned about in Spain, and the Mexican cooking I learned about with Eric Fischer at Altamar Restaurant in Tulum, Mexico.

What you need:

eggs, lightly beaten with a fork (4)

sweet onion, chopped (1/4 cup)

red bell pepper, chopped (1/2 a pepper)

garlic, finely minced (2 cloves)

avocado, chopped (1/2 an avocado)

olive oil (2-4 teaspoons)

salt and pepper to taste

guajillo chili salsa (or another salsa or some hot sauce) (2 teaspoons)

What you do:

1. Heat a little olive oil in a frying pan on medium heat. Add the onions and cook for about 2 minutes, then add the peppers and cook for a few more minutes. If the pan is getting a little dry you can add some water to let the peppers soften up a little. Add the garlic and cook for about another minute. Add some salsa and mix it in.

2. In another fying pan, heat some olive oil to medium-high heat. Add the egg and let it bubble a little. Rather than stirring the eggs around, push them away from the edge of the pan and let the uncooked egg move to the edges of the pan. When the egg is just cooked, serve it alongside the veggies. Serve immediately with some avocado on top!

Chili Guajillo Salsa

I learned to make the most amazing guajillo chili sauce at a cooking class at Altamira Restaurant in Tulum, Mexico. Chef Eric Fischer showed us how to make this, and we tasted it with shrimp tacos and nopal cactus empanadas. I recently served it with Mexican barbecued chicken, rice and beans, and it was awesome. The chef said it is also great if you spread it on chicken and bake it, or on seafoods such as shrimp, squid, mussels or scallops, and then serve it on pasta.

What you need:

1/3 cup olive oil

2 tablespoons finely minced garlic

salt and pepper

1/2 cup white wine

2 dried guajillo chili peppers, cut into strips

1/4 cup parsley finely chopped

What you do:

1. Heat the olive oil in a frying pan, then add the garlic. Move the garlic around so it doesn’t burn, and add a big pinch each of salt and pepper. When it starts to just get brown around the edges, add the wine. Add the chili strips – I removed the seeds from one pepper, and it was medium- hot, so you can add more or less of the seeds depending on your heat tolerance. Let this simmer for a few minutes.

2. Remove from the heat and put it in a blender with the parsley, or use an immersion blender, as I did. Taste and see if you think it needs more salt.

This should be kept refrigerated until you plan to use it, and should last a week if not more in the fridge.

Mexican “Mother” Sauce – salsa fresca

I’ve made the classic salsa fresca, or pico de gallo, many times before. This recipe is very similar, but I got it from a cooking class I took at Altamira Restaurant in Tulum, Mexico with chef Eric Fischer. He called it the Mexican Mother Sauce, because it goes with everything. The thing I learned about salsa fresca from his class was that you don’t use the tomato seeds; not a big deal, but ends up being way less watery that way.

What you need:

100 grams tomato, diced, without seeds

50 grams sweet white onion, diced

5 grams cilantro, chopped

50 ml lime juice

2 grams serrano chili, finely minced

a large pinch each of salt and pepper

What you do:

1. Put everything in a bowl and stir it up. Check the seasoning and add salt and pepper to taste.

Refrigerate until you use it.

Serve with tortilla chips, or on the side of a meal with beans and rice.

Cauliflower and Roasted Fennel Soup

Well, I will definitely be making this soup again! The roasted fennel gives it some depth of flavour without tasting overly like anise. It is smooth and creamy without any dairy or dairy substitutes. You have the option of making it vegan, as the original recipe was, but I used chicken stock instead of vegetable.

The recipe is from Brian L. Patton’s Sexy Vegan Cookbook. I’m always happy to add healthy and delicious soups to my repertoire!

What you need:

1 fennel bulb

2 teaspoons olive oil + a little for roasting the fennel

1 cup chopped sweet onion

4 cloves garlic, minced

1 medium head of cauliflower, cut into florets

1 russet potato, peeled and cut into chunks of about 2 cm

3 cups vegetable or chicken stock (I needed more than this so I added some water bouillon)

salt and pepper

What you do:

1. Preheat the oven to 350F. Cut the stalks off the fennel and set them aside. Chop the fennel bulb in half and rub it with a little olive oil. Sprinkle with salt and pepper, then place cut-side down on a baking tray. Roast the fennel for 30-40 minutes, or until browned and tender. Remove from the oven and cut into large chunks.

2. While the fennel is roasting begin making the rest of the soup. Heat a large pot on medium heat and add about 2 teaspoons of olive oil. Add the onion, sliced fennel stalks and a pinch of salt. Cook for 4-6 minutes, then add the garlic and cook for another 4 minutes. Add the potato, cauliflower and enough stock to cover the vegetables, and bring to a simmer. When the fennel is roasted, add it as well. Cook until the cauliflower and potatoes are very tender.

3. Puree the soup (I used an immersion blender, but a food processor or blender work as well) until very smooth. Add salt and pepper to taste.

Chocolate Olive Oil Cake – Gluten Free!

A little while ago I made this delicious cake, and then the other day my mom said she had made a new cake recipe I had to try – and it happened to be this one. Mine was the almond-meal version, and my mom made the wheat flour version, and both were amazing. I made it for a dinner party, topped with brandied cherries and whipping cream, and she served it on its own, which was great too.

People loved that it was light and not too sweet, but still nice and chocolatey. And if it helps, you can remember that olive oil is healthy fat. Plus, if it makes you happy, it’s doing something good for you. Just try to share it.

Thank you Nigella Lawson for the recipe!

What you need:

5 tablespoons boiling water

1/3 cup unsweetened cocoa powder

2 teaspoons vanilla

1 & 1/2 cups almond meal (or 3/4 cup plus 1 tablespoon flour)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

3 large eggs

2/3 cup olive oil

What you do:

1. Preheat the oven to 325F. Prepare a 9-inch springform pan by lining the bottom with parchment paper. (My mom made hers in a square dish with no parchment paper and cut it out brownie-style, so that works too.)

2. In a small bowl pour the boiling water over the cocoa and mix; then add the vanilla.

3. Combine the sugar, eggs and olive oil in a large bowl. Beat on high speed until the batter is fluffy and a light yellow colour. Beat in the cocoa mixture.

4. Combine the flour, baking soda and salt and add them to the batter, beating just until combined. Pour the batter into the pan.

5. Bake for about 50 minutes, at which time a toothpick that you insert into the centre of the cake should come out clean.

6. Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and release the cake from the springform. Place on a rack to cool completely, removing the parchment paper before serving.

I served mine with cherries and whipping cream.

For the cherries and cream:

1 cup morello cherries in juice, not pre-thickened (I used Trader Joe’s).

1 tablespoon butter

1 tablespoon brown sugar

1/4 cup brandy

pinch of salt

a little squeeze of fresh lemon juice

125mL whipping cream

1 tablespoon-ish icing sugar

a splash of vanilla

What you do:

1. Heat the cherries (just use the cherries, not the juice), butter, brown sugar and brandy in a saucepan. Bring to a boil and then simmer for a few minutes, until slightly thickened. Then add the salt and lemon juice. Let this cool.

2. Whip the cream with the sugar and vanilla.

3. Just before serving top the cake with cherries, add the whipping cream on top, and then serve it up. Like mine, it’s likely to be gone before you know it!

Zucchini Linguini and Pesto

This one’s a raw recipe, excellent for using zucchini that will be coming up in your garden soon. It’s fresh and delicious, and really easy to make. I serve it cold, but you could cook the zucchini in a little olive oil if you prefer.

What you need:

a young zucchini

1/4 cup very lightly toasted pine nuts

3/4 – 1 cup basil

1/2 clove of garlic

1/4 cup freshly grated parmesan (I use lactose-free l’Ancetre brand)

olive oil

salt

What you do:

1. Toast your pine nuts very lightly; you still want them to be creamy when you puree them.

2. Place the pine nuts, basil, and garlic and a bit of salt in the food processor and add as much olive oil as you need to make it smooth. Then add the parmesan and give it one last whirl. Add a bit more olive oil if you think it needs to be a little thinner. Taste it and see if you need to add a little more salt. (You could also do this with by hand with a mortar and pestle.) This recipe makes enough pesto that you can save it for a pasta recipe, or freeze some for later.

3. Julienne the zucchini. I don’t use the very inner part of the zucchini because it doesn’t hold together very well, so I just peel the whole thing with my julienne tool (see photo below).

4. Arrange the julienned zucchini on a plate and top it with some pesto, and you’re ready to dig in!

julienne tool from Kuhn Rikon

Roasted Cauliflower and Hazelnut Salad

Having a strong affection for roasted cauliflower and Middle Eastern foods, I adore this recipe. I love a salad that has enough going on that it could be a light lunch. This one has nuts to give it a bit of protein, and the yummy sweetness of the pomegranate. Once you’ve got your cauliflower roasted, it is quick to make. I kept it as leftovers for my lunch, but added the hazelnuts just before I ate it so they would retain their crunch.

The recipe is from Yotam Ottolenghi’s Jerusalem cookbook – love this book! I was wary of the cinnamon and allspice, but I put them in anyways and the salad was delicious.

What you need:

1 head cauliflower, cut in florets

4 tablespoons olive oil

1 stalk celery, cut on an angle

5 tablespoons hazelnuts with skins on

1/3 cup flat-leaf parsley, chopped

1/2 of a pomegranate

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

1 tablespoon sherry vinegar

1 & 1/2 teaspoons maple syrup

salt and pepper

What you do:

1. Heat the oven to 425F, then mix the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt and some pepper. Spread on a roasting pan and roast in the top of the oven for 25-35 minutes. The cauliflower should have crispy edges and some if it should have turned brown. When it’s done, put the cauliflower in a large bowl and let it cool down.

2. Lower the oven temperature to 325F and roast the hazelnuts on a baking tray for 17 minutes. Let the nuts cool a little and then chop them coarsely.

3. Add the parsley and pomegranate to the cauliflower.

4. Combine 2 tablespoons of olive oil, cinnamon, allspice, vinegar, maple syrup, and a little salt and pepper. Combine, then pour over the salad.

5. I like to add the hazelnuts just before serving so they remain crunchy. Serve at room temperature.

Grapefruit Olive Oil Poundcake

Aside from chocolate desserts, a lemon cake is one of my favourite treats. Since it’s also a citrus cake I thought I’d give this grapefruit cake a try, and I like it for the same reasons I like lemon cake – it is tart and sweet at the same time, and it is nicely moist.

This is the first recipe I am trying from The Smitten Kitchen Cookbook that my sweetheart gave me. And everyone who tried the cake liked it!

What you need for the cake:

1 & 1/2 cups flour

2 tablespoons grapefruit zest

1 cup sugar

1/2 cup olive oil

2 large eggs, room temperature

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons freshly squeezed grapefruit juice

1/3 cup buttermilk or plain yogurt (I used yogurt)

What you need for the syrup:

2 tablespoons sugar

1/3 cup freshly squeezed grapefruit juice

What you need for the glaze: (optional)

1 cup icing sugar

2 tablespoons grapefruit juice

pinch of salt

What you do:

1. Preheat the oven to 350F. Rub butter in a 9×5 inch pan, then coat it with flour.

2. Combine the grapefruit zest and the sugar in a large bowl. Rub the zest into the sugar using your fingers to release the oils.

3. Whisk the oil into the sugar mixture until smooth. Whisk in the eggs one at a time.

4. Combine the flour, baking powder, baking soda and salt. In a measuring cup combine the buttermilk and 2 tablespoons of grapefruit juice. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour.

5. Pour the batter into the prepared pan, smooth the top down, and tap the pan on the counter to remove air bubbles. Bake for 45 minute to 1 hour, testing with a toothpick. If the toothpick comes out clean, the cake is done.

6. Let the cake cool for 10 minutes before removing from the pan. In the meantime, prepare the syrup.

7. In a small saucepan, combine the 2 tablespoons of sugar with 1/3 cup grapefruit juice. Cook over low heat until the sugar has dissolved.

8. After the cake has cooled for 10 minutes and you have removed it from the pan, place it on a wire rack to cool. Poke holes in it with a toothpick or skewer, then brush the syrup on top.

9. To make the glaze (although it would be amazing even without the glaze), combine the icing sugar, grapefruit juice and salt in a bowl and whisk until it is smooth. Pour the glaze over the cooled cake and allow the glaze to drip down the sides of the cake.

Thank you Justin for the amazing photos!

Rustic No-Knead Bread

This recipe is relatively simple, but you do need about 24 hours to complete the process, so you’ll have to plan ahead for this one. You really don’t do any kneading, so this is unlike any other bread making method. You just throw the ingredients together, let it do its thing, pull it out of the bowl, let it reset, then bake it. So if you can plan ahead 24 hours, you can make this bread. And the best part is that is tastes amazing. It has a nice thick, chewy crust, and a good density to the bread.

You will need a baking dish with a lid; I used a Romertopf clay baker, which I soaked in water before using. I have also used a le Creuset baker.

What you need:

3 cups white flour

1 & 1/4 teaspoons salt

1/4 teaspoons yeast (I used Fleischmann’s active dry yeast, which I store in my fridge)

1 & 1/2 cups water

1/4 cup wheat bran

What you do:

1. Combine the flour, salt and yeast in a bowl. Add the water and mix; add more water until you have a wet, sticky dough.

2. Cover the bowl with plastic wrap or a plate and let sit at room temperature and out of direct sunlight for 12-18 hours. The dough should be about double in size and dotted with bubbles. I put mine on top of the fridge because it was warm there. When I lived in a place that was cold it always took the full 18 hours or even more. This slow fermentation is what gives the bread its flavour.

3. Lay a cotton or linen tea towel (not terry cloth unless you want cotton in your bread) on a cutting board or on your counter and sprinkle it with some wheat bran, then scrape the dough onto the towel. Tuck the edges of the dough under to make it round. Sprinkle it with wheat bran, then lightly pull the edges of the towel over the dough. If your towel isn’t big enough just spread another towel over the top and tuck it in lightly. Let this sit for 1-2 hours, or until it has doubled in volume.

4. Preheat the oven to 475 F and place your baking pot on a rack in the lower third of the oven. Let the pot heat up, and when the oven has reached 475 F, remove the pot from the oven and carefully tip the dough into the pot. Put the cover on the pot and bake for 30 minutes. The bread is forming a nice thick crust.

5. Remove the lid from the pot and continue to bake for 15-30 minutes. The bread should be a deep brown when it is done. Remove it from the oven, and lift the bread out of the pot carefully and place it on a rack to cool. Let the loaf cool before cutting.

I made an herb butter to go with mine. I just softened some butter, then added a little salt, some dried garlic, and some chopped chives.

Almond Goji Cacao Chip Cookies

These are raw, gluten-free, lactose-free, and Awesome! My friend Lance made some for me a while back, and I loved them so much that I had to ask for the recipe. It’s from a raw foods cookbook by Ani Phyo. They are super easy to make, and will keep in the fridge or freezer for a long time. They are great for a snack on the road or trail, and my boyfriend likes them crumbled on some yogurt and fruit for breakfast.

What you need:

1/2 cup almond butter

3 tablespoons agave syrup

3 tablespoons vanilla

1/4 teaspoon salt

1 & 1/2 cups ground almonds

1/4 cup cacao nibs

1/4 cup dried goji berries

What you do:

1. Combine the almond butter, agave, vanilla and salt in a large bowl.

2. Stir in the ground almonds, cacao nibs and goji berries.

3. Form into small balls, about 1 tablespoon each, with your hands. Place them on parchment paper and flatten them a little.

Store in the fridge in an airtight container, or put some in the freezer to keep for longer.

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