this is a good baseline, but you can also substitute out or add other vegetables/fruits as you please (popular ones also include cauliflower, turnips, peas, dried plums, and green beans), or play with the spices.
1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; cut the yellow squash in half lengthwise and crosswise; cut the zucchini in half or in quarters (depending on its size) lengthwise and in half crosswise.
2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).
3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the squash and the olives. I prefer to quarter the tomatoes and put them in the centre, but you can also slice them and lay them on top.
4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.
5. cover and cook on low for about 2 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are cooked.
1. sift flour and salt into a large mixing bowl. add vegetable oil. gradually add water until all of the flour comes together in a soft dough–you may need more or less than ½ cup. knead until the dough is smooth and elastic.
2. wash and dry the herbs, then roughly chop them. mix with (optional) cheese in a mixing bowl and season with salt.
3. divide dough into golf-ball-sized portions. using a rolling pin, roll one portion out into a circle–you can do this by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move in a circle. the dough should be very thin but not transparent.
4. spread herb mixture on one half of the dough circle and optionally top with about a tablespoon of vegan margarine.
5. fold the remaining dough over the filling and close by pressing the dough together or by folding and crimping the dough like a Cornish pasty. repeat with the remaining portions of dough.
6. heat an ungreased pan over medium heat and cook qutabi on both sides until golden brown. brush each qutab with melted margarine before setting it aside.
2 cans coconut cream (try to find one without additives–this will make cracking easier)
3 tbsp red curry paste
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp soy sauce
1 tsp salt
¼ cup basil, chopped
¼ cup cilantro
1. cut the eggplant into cubes about one inch in diameter (they will shrink as you remove moisture). coat the cubed eggplant in the salt, turmeric, and coriander, and spread it on a large platter lined with at least two layers of paper towels. cover the eggplant with more paper towels and with something flat and heavy (such as a weight on top of a cutting board) to pull moisture out. leave for about 30 minutes.
3. open one can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. heat the cream on high until it starts to boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)
decrease the heat to medium-low and add the curry paste to the coconut cream. fry for 5-10 minutes, until you can see coloured oil start to separate out.
5. add the liquid from the first can of coconut cream, the other can of coconut cream, the brown sugar, rice vinegar, and soy sauce, and another teaspoon of salt. taste and adjust spices.
6. add three cups of water and one cup of lentils and simmer for about 20 minutes, until lentils are nearly cooked. add more water ¼ cup at a time if necessary.
7. add eggplant, along with basil and cilantro if desired, and continue to simmer until the eggplant is soft and the lentils are cooked.
vegan 3-cheese mushroom and spinach ravioli with browned butter herb sauce
recipe under the cut!
for the dough:
1 cup 00 superfine pasta flour + 1 cup semolina flour, OR 2 cups 00 superfine pasta flour, OR 1 ½ cup all-purpose flour + ½ cup semolina flour. you can also use 2 cups of all-purpose flour, but the dough will be more tender and may cook faster, so take care that your ravioli don’t become mushy!
½ tsp salt
2 tbsp olive oil
about ½ cup water
for the filling:
4-5 cloves garlic
about 1 cup chopped mushrooms such as cremini, shiitake, button, or porcini (I used 1 oz of dried porcini mushrooms, soaked in hot water for half an hour)
1 bunch of fresh spinach (or about 1 cup of frozen spinach, thawed in the refrigerator or under cool water)
1/3 cup each mozarella, parmesan, and provolone cheese (I used Follow Your Heart vegan cheese, which is pretty much the only vegan cheese I’ve ever had that’s good enough to eat on its own!)
2 tbsp total of fresh herbs–I used parsley, cilantro, sage, chives, and basil
salt and pepper to taste (I used about 2 tsp each)
2 tsp nutmeg
for the sauce:
½ cup butter or vegan margarine
1 large clove garlic, minced
1 tsp fresh thyme leaves
about 10 whole sage leaves
about 1 tbsp total of other chopped fresh herbs including basil, parsley, oregano, and chives
½ tsp ground black pepper
1 tsp lemon juice (optional)
1 tbsp parmesan cheese (optional)
for the dough:
1. mix the flour and salt on a clean countertop or in a large bowl. 2. make a well in the center of the flour and add the oil and about half of the water.
3. fold the dough in towards the center and begin to work it, gradually adding water until you get a smooth, soft dough. knead the dough for about 15 minutes, until it is very smooth and elastic. wrap with plastic wrap and let rest in the refrigerator for 2 hours.
for the filling:
1. blanch the spinach in boiling water for 2-3 minutes. drain and use a towel to remove excess moisture, then chop finely. 2. heat 2 tbsp of extra virgin olive oil in a pan over medium heat. add minced garlic, salt, pepper, and nutmeg and cook for about 30 seconds. 3. add the chopped mushrooms to the pan and sauté until they are soft and dry, about 10 minutes. cool slightly.
4. combine spinach, mushrooms, grated cheeses, and fresh herbs in a bowl. mix well and set aside.
to form the ravioli:
1. divide the dough into four even pieces, covering the ones you’re not using with a towel so they don’t dry out. roll out one quarter of the dough on a surface lightly coated with flour (I used semolina flour here) into a rectangle about 1/16 inch thick. the dough should be thin but not transparent. 2. place full tablespoons of filling spaced out by about ½ inch along the bottom edge of the rectangle.
3. brush the dough surrounding the filling with water using a pastry brush. fold the top half of the dough down over the bottom half, leaving room between the crease and the filling (or not, depending on what shapes you plan to make). 4. work the air out of the dough towards the open edge, then firmly seal the dough all around the filling by pressing down with your fingers.
5. form your ravioli with a pastry cutter or a cookie cutter, depending on the desired shape.
6. set the finished ravioli down on a plate and cover them with a clean towel to avoid their drying out. repeat with the other 3 parts of the dough (you’ll also probably be able to make another 4 or 5 with the conglomerated scraps).
7. boil the finished ravioli for 3-5 minutes, until they are just slightly short of al dente (i.e., a bit underdone). remove them from the water with a slotted spoon and place them on a plate lined with a paper towel.
for the sauce:
1. heat butter in a pan with a light bottom (so you can see the colour of the butter) until it is lightly browned, stirring occasionally. 2. add garlic and continue cooking, stirring occasionally, until the garlic is golden brown. 3. add the fresh herbs, pepper, cheese, and lemon juice and cook for another minute or so until fragrant. 4. add cooked ravioli to the pan in a single layer (about 4-5 at a time, depending on the size of your pan) and allow to cook in the sauce for a minute or so before placing them on a clean plate. 5. top the finished ravioli with the remaining sauce and with leftover filling or additional grated cheese as desired.
I want to recommend this book, it’s like one of the best investments I have made with vegan cooking books, it not only has pretty easy recipes but also delicious. The drawings make it more interesting, every time someone goes to my house, has to take at look at it and most of the time, they leave wanting to try vegan food!
1 inch fresh ginger, peeled and grated (or 1 tbsp ground ginger)
1 can coconut milk
1 cup vegetable stock
2 tsp brown sugar (optional)
for the cream:
½ ~13.5 fl oz can of coconut cream (or allow a can of coconut milk to separate and scrape the solidified cream off the top, then heat it until it’s liquid)
1 inch fresh ginger, peeled and grated
for the cream:
1. mix coconut cream with ginger. allow to set in the fridge while you make the soup.
for the soup:
1. mix salt, pepper, turmeric, mace, paprika, cinnamon, allspice, and cloves in a small bowl (also add ginger at this point if you’re using ground).
2. halve and seed the squash. coat each half in melted margarine and cover liberally with some of the spice mix (you’ll have some left over). place the squash cut-side-down on a baking sheet covered in aluminum foil.
3. remove the papery outer skin from the head of garlic and chop about ¼ inch off across the top of the whole bulb, exposing the cloves of garlic. drizzle a couple teaspoons of olive oil over the top of the bulb until all of the cloves are covered. wrap with aluminum foil and place on the baking sheet with the squash. roast squash and garlic at 425F for 35 minutes.
4. set squash aside to cool slightly, then scoop the flesh into a bowl. remove the roasted garlic cloves from their skins.
5. heat 1 tbsp of olive oil in the bottom of large pot over medium-high heat, then sauté freshly grated ginger & chopped onion with the rest of the spice mixture until the onion is soft and translucent. allow to cool.
6. puree the squash with roasted garlic, onion, vegetable stock, coconut
milk, and brown sugar in a food processor or blender until smooth. depending on the size of your food processor or blender, you may need to do this in several batches.
7. return the soup to the pot and heat through. taste and adjust spices.
8. optionally: retain the seeds from the butternut squash. wash and dry them, then roast them at 275F for 15 minutes. you can also use pumpkin seeds.
serve soup warm topped with cream, squash seeds, and additional spice mixture if desired.
1. prepare the vegetables: chop the onion, peel the potatoes and turnips and cut them into large cubes; peel the carrots and cut them into large chunks (horizontally in pieces of about 3 inches and then in half lengthwise); wash the zucchini and cut it in the same way; peel the tomatoes (placing them in a covered bowl for about a minute with some boiling water should make this easy) and cut them into forths, keeping the seeds; cut the cabbage into very large pieces; and dice the parsley and cilantro.
2. heat olive oil in a large pot on medium-high until it starts to shimmer. add chopped onion and ras el hanout, cumin, paprika, ginger, cinnamon, and salt and saute until the onion begins to turn transluent (about 8 minutes).
3. lower the heat to medium / medium-low. add potatoes, turnips, carrots, tomatoes, cabbage, chickpeas (if using dried), saffron, parsley, and cilantro to the pot along with 2 cups of water. cover and cook for about an hour.
4. add the zucchini, red chilis, chickpeas (if using canned) and another cup of water. taste and adjust spices. cover and continue to cook until the zucchini is slightly soft, about 15 minutes. remove from heat.
for the couscous:
1. add 3 cups of couscous to a large bowl. add olive oil and work the couscous with your fingers until the grains are coated in the oil.
2. add salt and boiling water, then cover the bowl. allow couscous to steam for about 10 minutes.
3. add butter if desired and fluff up the couscous with a fork–it should be cooked through and much larger in volume.
1. in a large dish, pile the couscous in a dome-like shape.
2. pour some of the sauce from the pot over the couscous, then top the dome with the vegetables as desired. (make sure to fish out the cinnamon stick if you used one!)
couscous dishes are always eaten with khobz and are especially popular during Ramadhan.
recipes for ras el hanout vary from region to region and from person to person, so feel free to play around with the measurements! main ingredients are bolded; all others are more or less optional. don’t worry too much if you don’t have anything in particular!
1 tbsp whole black peppercorns, or 2 tsp ground black pepper
1 ½ tsp whole white peppercorns, or 1 tsp ground white pepper
2 ½ tsp coriander seeds, or 2 tsp ground coriander
1 large cinnamon stick, broken up, or 2 tsp ground cinnamon
About 20 green cardamom pods, or 1½ teaspoons ground cardamom
2 tsp ground paprika (or 1 tsp Hungarian sweet paprika and 1 tsp Hungarian hot paprika)
2 tsp ground turmeric
1½ tsp ground orris root
1½ tsp ground mace
1½ tsp freshly grated nutmeg, or ground nutmeg
1 tsp ground galangal
1 teaspoon dried lavender
1 teaspoon dried rose petals
½ teaspoon ground fenugreek
½ teaspoon ground cayenne pepper
if using whole spices:
peppercorns, coriander seeds, cinnamon, cardamom pods, fennel seeds, anise
seeds, cubeb berries, cloves, allspice berries, star anise, and bay leaves in a dry skillet
over medium-low heat for a few minutes until fragrant, agitating occasionally to
avoid burning. allow to cool slightly.
cardamom pods by crushing them gently with a pestle or the flat of a knife, and
extract the seeds.
3. add all of the
toasted spices and the remaining ground spices to a spice mill (I use a coffee
grinder reserved for grinding spices) and grind spices into a fine powder. store spice mix in an airtight container.
if using ground spices:
1. mix all spices together in a small bowl. store in an airtight container.
this spice mix is very versatile and can be used in meat and vegetable dishes, soups, and tajines!
Ingredienti (4 persone): 350 gr di farfalle integrali, ¼ di broccolo romano, 1 cipolla, 1 carota, 1 gambo di sedano,
240 ml di passata di pomodoro,
olio extra vergine d’oliva q.b., sale q.b.,
Iniziare a preparare il ragù, facendo bollire il broccolo in acqua salata finchè non si ammorbidisce un pò. Deve mantenere comunque una certa consistenza non troppo molle. Preparare un
soffritto con l’olio, la cipolla, la carota e sedano, tritati
finemente. Aggiungere la polpa di pomodoro e dopo 10 minuti unire anche il broccolo . Cuocere per circa 20 minuti aggiungendo sale e pepe. A parte cuocere la
pasta in acqua salata, scolarla e aggiungerla al sugo e servire.
PASTA WITH ROMANESCO BROCCOLI RAGU’
Ingredients (4 servings): 350 grams of wholewheat butterflies pasta, ¼ Romanesco broccoli, 1 onion, 1 carrot, 1 stalk of celery, 240 ml of tomato sauce, extra virgin olive oil q.s., q.s. salt, pepper q.s. Procedure: Start preparing the sauce by boiling broccoli in salted water until it softens a little. It should still maintain a certain consistency not too soft. Sauté onion, carrot and celery finely chopped with oil. Add the tomato pulp, and after 10 minutes add broccoli. Cook for about 20 minutes, adding salt and pepper. Apart cook the pasta in salted water, drain it and add it to the sauce and serve.