What are we eating ? | Long live the vegetables!

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Snacks: Vietnamese-style marinated vegetables

Ingredients

• 2 cups (500 mL) vegetables (carrots and daikon), julienned
• 1 C. 1/2 tsp (5 mL) salt
• 1/4 cup (60 ml) rice vinegar
• 2 tbsp. (30ml) sugar

Preparation

1. Mix the vegetables with the salt and wait 15 minutes.
2. Remove and drain well.
3. Combine rice vinegar and sugar in a three-cup (750 mL) Mason jar, add vegetables, screw on lid and stir well.
4. Leave to marinate in the fridge for at least 30 minutes, stirring a few times. Keeps for 5 days in the fridge.

Source : The Vietnamese secret. Kim Thúy Éditions Trécarré, 194 pages, $29.95.

Published on lapresse.ca on December 19, 2017.

Quickly done well done: boiled vegetables in the slow cooker

My favorite meal in the fall is without a doubt vegetable stew. No need for a blade roast: this one is just as good and can be prepared in a jiffy in the slow cooker.

Ingredients (about 8 servings)

• 2 medium onions, coarsely chopped
• 3 large garlic cloves, coarsely chopped
• 2 blocks of 454 g tofu, cubed
• A drizzle of olive oil
• 3 large carrots, peeled, in chunks
• 1/2 large rutabaga, peeled, in pieces
• 5 medium potatoes, peeled, diced
• 3 large handfuls of green and/or yellow beans, stemmed
• 1/2 small cabbage, quartered
• 6 cups vegetable broth
• 4 sprigs of rosemary
• 6 sprigs of thyme
• Salt, pepper (in generous quantity)

Preparation

1. In a large skillet, brown the onions, garlic and tofu cubes in olive oil. Season well and pour into the slow cooker.
2. Add the rest of the ingredients to the slow cooker, scatter over the herbs and finish with the beans. Season well and cook for about 6 hours at medium power. Serve hot.

Source: recipe by Sophie Ducharme.

Posted in The Press+ September 28, 2017.

Call me boss! : eggplant rolls with walnuts

This dish can be found on every table in Georgia. It’s a staple in just about every region of the country and a favorite of our Quebec guests who served as guinea pigs!

A recipe inspired by the many versions tasted in Georgia. For 6 people in a meal formula to share.

Ingredients

• 8 Asian-style eggplants, long and thin
• Sea salt
• Neutral vegetable oil (grape seed, light olive)
• 1 cup walnuts
• 2 small minced garlic cloves
• 1 C. ground coriander seeds
• 1/2 tsp. ground fenugreek
• 1 small fresh hot pepper or 1/4 tsp. hot pepper powder
• 1/2 tsp. sea ​​salt
• 1/3 cup fresh mint
• 1/2 cup fresh cilantro
• 2 chopped green onions
• 2 tbsp. lemon juice
• A little water if needed
• Seeds of half a pomegranate (optional)

Preparation

1. Trim the eggplants and cut into slices about 1/4 inch lengthwise. Place the slices in a large baking sheet on paper towels or a clean cloth. Salt generously. Repeat paper towel, eggplant, salt. Finish with a layer of paper towel and lay a second baking sheet on top. Crush with a heavy object.
2. While the eggplants are bleeding, combine the nuts, garlic, spices, salt, herbs, green onion and lemon juice in a food processor. Work until almost smooth. We want to keep some texture. When spreading over the eggplants, you may need to add a little warm water if the dough is difficult to work with.
3. Wipe excess salt and water from the top layer of eggplant. Over medium-high heat, heat 2 or 3 Tbsp. tablespoon oil in a large skillet. Add some of the eggplants, without heaping too much, and cook until the eggplants are golden brown, 3 or 4 minutes per side. Reduce heat to medium if too high. Remove the eggplants from the pan and place on a plate with paper towel. Repeat until all the eggplants are cooked, adding oil each time.
4. When the eggplants have cooled, spread about 1 tbsp. walnut paste on each slice, then roll up.
5. To make it pretty, you can sprinkle pomegranate seeds on top. Serve at room temperature, with ajika.

Published on lapresse.ca on June 12, 2018.

Guilty Pleasure: Cocoa, Red Cabbage and Apple Muffins

Moist chocolate muffins with crunchy hazelnuts, which don’t taste like cabbage (we checked it out). A recipe from Vegetable dessertsby Christine McFadden, aka The Dorset Foodie, published by Modus Vivendi.

For 12 muffins

Ingredients

• 105 g (3/4 cup) hazelnuts
• 1 C. butter, melted
• 160 g (1 1/4 cups) all-purpose flour
• 160 g (1 1/4 cups) whole wheat flour
• 30 g (1/4 cup) unsweetened cocoa powder
• 2 tbsp. teaspoon baking powder (baking powder)
• 1 C. baking soda
• 1/2 tsp. salt
• 1/4 tsp. tsp nutmeg, grated
• 130 g (2/3 cup) granulated sugar
• 100 g (1 1/3 cup) red cabbage, finely chopped
• 1 C. lemon juice
• 1/2 crunchy sweet apple, grated
• 2 tbsp. teaspoon orange zest, finely grated
• 2 eggs
• 250 ml (1 cup) buttermilk
• 60 ml (1/4 cup) hazelnut oil
• 2 tbsp. vanilla extract

Preparation

1. Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast in the oven for 10 minutes. Place on a clean cloth and rub vigorously to remove the skin. Coarsely chop and mix with the butter. To book.
2. Set the oven temperature to 220°C (425°F). Line the 12 cavities of a muffin pan with tulip-shaped paper cups.
3. In a large bowl, sift the flours, cocoa, baking powder, baking soda, salt and nutmeg, then add the bran left in the sieve. Stir in the sugar.
4. Mix cabbage with lemon juice. Incorporate the cabbage, apple and orange zest into the flour mixture, breaking up any lumps with your fingers. Add the hazelnuts and mix well.
5. In a bowl, beat the eggs with the buttermilk, oil and vanilla. Pour over the flour mixture and mix to combine the ingredients, nothing more. Pour about 60 ml (1/4 cup) of preparation into each mould.
6. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave to cool for 10 minutes before unmolding onto a wire rack. Let cool completely.

Source : Vegetable dessertsby Christine McFadden.

Published on lapresse.ca on April 13, 2017.

Health ! : amazing green juice

With the help of a good blender, it’s easy to make yourself a green smoothie at home in the morning that’s packed with vitamins and minerals and fuels you for the day. We asked nutritionist Caroline Allen to suggest a recipe.

Ingredients

• 1/2 fresh pineapple, diced
• 1 cup baby spinach, washed
• 2 tbsp. tablespoon fresh parsley, chopped
• 1/2 green apple, chopped
• 1 C. fresh ginger, chopped
• A few mint leaves
• 1 cup coconut water

Preparation

1. Put everything in the blender and pulverize until you get a smooth texture.
2. Add a little coconut water if needed.

Posted in The Press+ 1^er March 2014.