The power of a “hook” at dinner – Wired PR Lifestyle Story

My family was mostly from being a meat eater ”when I tried to become onevegetarians of the week“I found a strategy that was a game changer …

After a catastrophic tofu experience that left all of our taste buds exhausted and removed, I decided that from then on all meals should be “hooked,” meaning that at least one thing everyone looked at, especially the kids, looked at on the plate. to eat forward. That didn’t mean I was suddenly being served chips and coke every night. I identified a few of my favorite recipes — from quick-baked yogurt breads to sauces like my sweet chili peppers — that had the potential to throw off a warm, exciting glow for the rest of the meal. It sounds obvious and intuitive, but it became twice as important when I asked my family to review the way we thought about dinner. The hooks do not have to be sharp or dominant. They need to be present. Think about it: a square loaf of corn on the ground with honey next to three chili beans, pickled onions on a bowl of grain, a spicy peanut sauce soaked in street steam.

There is a whole chapter of mine book dedicated to this philosophy, but I wanted to talk about a favorite dinner, prayed by Romaine Salada, which shows two of our favorite hooks: crispy chickpeas and dressing Caesar. As soon as you master the art of making crispy chickpeas – really like that crisp – I noticed that there was general acceptance of everything around them. Same with creamy decorations – any be it a creamy decoration, a ranch, a Mayan-based Italian or a Caesar. My kids would drink these things next to the rooster, and I knew I needed to capitalize on his abilities. Thus I found myself in the bowels of the Roman heart of Caesar. When you do that, otherwise, you experience an intense boring lettuce, sweet and roasted on top, fresh and crispy on the bottom, between the bites filled with salty juices. That’s up with the crisp chickpeas and we’re talking hook city. Here’s how you get there.

Step 1. Make your chickpeas crispy

1/3 cup extra virgin olive oil or virgin olive oil
3 cups boiled chickpeas, or 2 (15 ounce) cans, wash and drain
Taste kosher salt and freshly ground black pepper
Mixture of optional spices: 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/8 teaspoon cayenne

Preheat the oven to 450 ° F. Align the pan with the paper. Pour the oil and chickpeas together into the prepared sheet pan. (I use my hands to make sure they are all covered.) Burn for 30 minutes until the chickpeas are crispy. While they are roasting, make a mixture of spices, if you use them, combining paprika, garlic powder and cayenne in a small bowl. Transfer the chickpeas to a bowl covered with paper towels and remove the excess oil. Slide the paper towel out of the bowl, then sprinkle with the crispy chickpeas with a pinch of salt, a mixture of pepper and spice (if you use it).

Step 2. Make your own Vegan Caesar dressing
You can also use it Classic, remember that real parmesan is not vegetarian.

2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice (1/2 small lemon)
2 tablespoons vegan mayonnaise (or if you have cashew cream)
2 tablespoons nutritional yeast
1/2 cup extra virgin olive oil
Kosher salt and freshly ground
to taste the black pepper

In a small bowl or bowl, combine mustard, vinegar, lemon juice, mayonnaise, nutritional yeast, olive oil, a pinch of salt and pepper and 1 tablespoon water. Cover the jar and shake vigorously to combine the ingredients or stir well in the bowl. Add more water, if necessary, until the dressing you want is consistent.

Step 3. Make your own salad

8 half romaine, 4 romaine cut lengthwise from the heart, with the main stem intact
Caesar’s dressing (above)
4-5 tablespoons grated parmesan (vegetarian, Trader Joe makes decent)
Crispy chickpeas (top)
3 tablespoons chopped red onions or beets
fresh herbs (dill, chives, tarragon), optional

Arrange the oven cover in the top position and heat the grill. Put half of the romaine in a frying pan. Brush each with open hands with Caesar Dressing and sprinkle with a little parmesan. Roast until the peaks are shaped and reddened but not burnt, about 5 minutes. Using tongs, transfer the romaine dish. Wash crispy chickpeas, red onions, herbs, if you use them, and soak everything with more dressing.

These are the recipes Vegetarian of the Week.

PS Muffin tin snacks for the little ones and four excellent dinner salads.

(Photos Christine Han.)