Dropping this here for future reference:
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I’ve done the America’s Test Kitchen version of this and can confirm it’s amazing:
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Oh, that looks good, too!
I was going to make my favorite curried peanut cauliflower salad, and do have two heads (er, of cauliflower - that really scanned weird) in the fridge - maybe soup and the salad.
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Read this recipe and had two thoughts:
- This sounds really easy and good.
- This sounds really familiar.
Recipe 1:
Figured it out after a bit of pondering; Recipe 2:
The latter, with the stovetop smoking, has always intimidated me.
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That sounds great.
I just realized our go-to cauliflower salad recipe is also vegan. From Ford’s Filling Station (although we don’t roast it whole):
https://www.great-taste.net/recipe/chef-ben-fords-roasted-cauliflower/
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I think it is!
Make sure the cauliflower is well-drained, else you end up with watery yuck in the bottom of the bowl. Go heavy on the spicing in the dressing, as the cauliflower is rather neutral - as you whisk everything together it will look curdled and then suddenly emulsify and be shiny. Do NOT keep whisking, else it’ll break and be a pain to fix (have to add in more mayo, then balance the flavors again).
With the roasted cauliflower recipe, what type of olives do you recommend?
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Thanks for the heads up on the sauce!
For olives, we particularly like Mezzetta’s Castelvetrano olives. It’s already pretty briny with the capers so it’s nice to have something a little buttery and meaty. Rather than dicing them we usually smash them and give it a rough chop to have a nice variety of size and bite. It certainly doesn’t have to be Mezzetta (or Castelvetrano) but those are readily available and we also like them in puttanesca for the same reason.
We’ve tried a few other brands and haven’t loved them but we’re always open for more olive suggestions.
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Pantry currently lacks several of the key ingredients, so I can’t make this now, but it sure looks good:
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Looks delicious!
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The first 20 recipes are all vegan - and most look doable! (Serious Eats recipes sometimes intimidate me, with the number of steps and specific ingredients.)
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Obligatory Meiji Tofu shoutout:
http://www.meijitofu.com/stockists
Available throughout SoCal at Japanese supermarkets and even available in SF (Queens SF) and Vegas (Japan Creek Market)!
Higher pricetag $3.50-4.00, but totally worth it–especially if you only eat tofu once in a while.
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(Photo credit: Mariah Tauger, LA Times)
Here’s a vegan strawberry muffin recipe from the LA Times.
It’s basically a depression era, “crazy cake” using vinegar, baking soda, brown sugar, vegetable oil and flour, etc. No eggs or dairy.
What brings it into the 21st century is using coconut oil instead of your standard veggie oil. I had some coconut sugar in my pantry so I used it in place of white sugar, but still included brown sugar according to the recipe (the molasses in the brown sugar gives the muffins a nice brown bake). The recipe also calls for macadamia or almond milk.
I’ve tried it twice - first with fresh strawberries and strawberry jam and most recently a blackberry version using fresh blackberries and jarred blackberry preserves I was trying to use up (note: if your preserves are gelatinous from pectin, be sure to cut up into small chunks with a spoon before mixing into batter).
Not sure this link will work with LAT’s paywall, but here it is: GGET Vegan Strawberry Muffins
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I had a craving for coconut rice pudding so I made this.
1-1/2 cups jasmine rice
1 tsp. salt
2 cans Chaokoh coconut milk
1/2 cup sugar
Cook rice with salt in your usual way. I used the Instant Pot with 1.57 parts water by weight.
While rice is cooking, put coconut milk and sugar in saucepan and stir to dissolve.
When rice is done, heat coconut milk to just short of boiling, then stir in rice and cook on low, covered, stirring every five minutes or so, until pussing has the right texture. Took maybe half an hour.
It’s very rich.
I highly recommend this recipe! I brought some into work, and people went CRAZY over it. It’s one of the best things I’ve baked all year (and I’m including non-vegan items, too).
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what you got with sweet potatoes or yams?
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They’re easy enough to bake/roast and then top (that’s my usual approach: my partner likes them with channa masala or a dal/lentil).
Can also cut into chunks with other root vegetables and onions, garlic, etc, and roast.
My sister makes a peanut and sweet potato soup/stew (sometimes chunky, sometimes pureed) that includes peanut butter, raw peanuts, ginger, onions, tomatoes and coconut milk, with shredded greens (probably kale, knowing her).
Also sweet potato pie!
(Confession: I absolutely despise sweet potatoes and yams - I’m now “mature” enough get down a bite or two, but it’s a struggle. No idea why the aversion.)
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You’re not alone. I’m not much on sugary things, generally, especially when they’re supposed to be potatoes. I can handle the occasional roasted sweet potato.
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Dianes are less sweet. I balance them with salty / umami / sour / spicy ingredients.
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Yum!!!
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