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In my humble opinion, one more of the main attractions of cooking plant-based direction it’s not just that you return the meat, but that you get to add fresh vegetables from the seasonal market to your dish. Of course, in the warmer months it’s an easier proposition that it doesn’t require a lot of intervention from a home cook to make corn, sugar, peas, tomatoes, cucumbers and greens sing. (I’m crying, summer!) But at this time of year? Well, I’ve had so many nights in a row of boring broccoli with olive oil, salt and pepper. If someone else is in the same situation, here are five ways to refresh your colder roasted vegetables …
1. MAKE YOUR BED
For a long time — and not just in the winter — I’ve been cooking roasted vegetables on a round “bed” of something creamy, whether it’s a yogurt herb, hummus, guacamole, or artichoke puree (above), a recipe. I received it from the plant wizard Amy Chaplin. I love the contrast between the roasted vegetables and the fresh cream of the sauce.
Artichoke Sauce: While the vegetables are roasting, add a 14-ounce can of drained artichoke hearts (quarters, whole, any kind) to a blender or food processor with 1/3 cup olive oil, chopped into 2 or 3 slices, half a lemon juice, salt, pepper, and a tablespoon some water. Process until smooth and creamy, scraping the sides of the blender and adding more water until you get the consistency you want. (Chaplin uses more of his sauce to dress up the salad, so thin it with water, up to 6 tablespoons more; for this dish, however, I like to have a creamy-hummus-isha consistency.)
Works with: broccoli, Brussels sprouts, cauliflower, kale, beets, mushrooms
2. USE MISO
Let’s talk about what happens before vegetables get into the oven. Kay Chun, a recipe developer NOW Cooking, makes a batch of miso butter compound, which he throws away with his products. “Using knowledge ingredients is a quick and easy way to grow and grow vegetables. When the miso is smoked, it caramelizes, adding depth and sweetness. ”
Miso butter compound: Combine white miso, butter (facilitates room temperature), grated garlic, grated ginger, chopped chives (or chives), salt and pepper. Start with butter and miso in a 3: 1 ratio, then adjust the miso flavor according to what you want. You can pour it over the vegetables, then let it heat up in the oven and when the butter melts you can beat everything or beat it with a little neutral oil, not olive oil, until it will resist the miso. the mixture is expansive and can be tossed with vegetables.
Works with: Broccoli, cauliflower, Brussels sprouts, carrots
3. ADD TEXTURE
Author of the cookbook Susan Spungen, whose next book is about vegetables, suggests adding raw almonds, dried figs, and rosemary or sage before burning them in a fennel, clap, or pumpkin mixture. “Figs are somehow caramelized,” he says. “And fruits and nuts make very good vegetables; in the end, you look for snacks of roasted almonds and figs while you eat.”
Roasted fig-almond-herb: Combine pumpkin, fennel, shallots, rosemary leaves, almonds, figs, sage leaves, rosemary sprigs, salt, pepper, olive oil, salt and pepper in a large bowl. Spread on a baking sheet and bake for 30 minutes at 425 ° F. Stir and toss, then continue to smoke until well caramelized, for another 25-30 minutes.
Works with: Squash, fennel, clap (or a mixture of them)
4. ENJOY THINGS WITH SEEDS
I’m always looking for an easy way to refresh a roasted pumpkin, so I was thrilled to hear Chun’s suggestion. “Sometimes squash can have only one texture: soft soft!” he says. So he puts a spicy mixture of roasted seeds into his own.
Spicy tops: Chop the sweat in a pan over medium heat in a neutral oil and cook until golden. Mix the seeds (roasted nuggets, sunflower or sesame) and season with salt and pepper.
Works with: pumpkin, delicate pumpkin, carrots
5. TAHINIEKIN ZIRIRIRI
“Well, this is what I’ve eaten at every meal: Brussels sprouts or sweet potatoes with spicy tahini,” he says. Loving Asia author Hetty McKinnon. It starts with basic tahini dressing, then every couple of nights, adds a tablespoon of fertilizer to change the decor. “Sometimes I’ll accentuate it with tahini preserved lemon paste or roasted garlic achaar”He says. “The other night, I added some zhoug [a spicy Yemini green sauce, which you can find at Trader Joe’s] and it was amazing! ”
Basic Tahini Dressing: Mix the tahini and a little water (about 2 tablespoons of water 1/4 cup per tahini), a clove of garlic, half a lemon juice and salt to taste. It may catch a little (stiffen) a bit, but continue to stir until it calms down, adding more water to achieve the desired consistency.
Works with: Brussels sprouts, sweet potatoes, broccoli, cauliflower, pumpkin
What are your favorite ways to refresh roasted vegetables? Please share
PS The only five decorative salads you need and how to make recipes look wonderful.
(Photo above for Christine Han Vegetarian of the Week.)
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