Fennel, Carrot, and Chickpea Fricassée

Fennel, Carrot, and Chickpea Fricassée | veganblonde.com

Fricassée is a French dish made by half sautéing, half stewing pieces of meat, and serving them in a thick white sauce. My grandpa used to make it often.  He would make his fricassée in its even simpler form, by sautéing ground beef in loads of butter along with lots of diced onion and celery. He would then deglaze the pan with hot black tea, add some heavy cream, whole peppercorns, fresh parsley, and there you had it! Sometimes he would add cut up potato cubes in there.

Well, as you can imagine, this recipe is much different. First, you HAVE to use the freshest vegetables you can find. Because the vegetables are the stars, there are very few other seasonings. I sauté the veggies until they are soft, but not browned. I then add some liquid, to continue the cooking, but just enough so that it doesn’t turn into a soup. I removed my grandpa’s beloved cream, obviously, but did not substitute. You can serve with a dollop of fresh coconut yogurt, if you’d like.

  • 2 tablespoons grapeseed oil
  • 3-4 shallots, sliced thin
  • 3 cloves garlic, minced
  • 3 fennel bulbs, cored and sliced thin
  • 2 carrots, cut into small cubes
  • 1 red, yellow, or orange bell pepper, cut into small cubes
  • 1 large celery stalk, cut into small cubes
  • 1 sprig fresh thyme
  • 1 can chickpeas, rinsed and drained
  • 2 large handful spinach, large leaves torn
  • 1/2 to 1 cup vegetable broth
  • Sea salt and pepper, to taste
  • Garnish: fresh fennel fronds, fresh parsley

In a large straight-edge sauté pan, heat the oil over medium heat. When hot, add the shallots, garlic, fennel, carrots, bell pepper, celery, thyme sprigs, and generous pinches of sea salt and pepper. Sauté over medium heat, stirring often, so the vegetables cook, but do not brown or burn, about 10 minutes. Add the chickpeas and mix well. Add some stock, a little bit at a time, so that the vegetables are wet, but the broth isn’t soupy. Add the spinach and toss until just wilted. Taste and adjust seasonings. Bon appétit!

Cauliflower Adobo with Red Kidney Beans

Cauliflower Adobo with Red Kidney Beans | veganblonde.com
Cauliflower Adobo with Red Kidney Beans | veganblonde.com

This recipe is a continuation to the Whole Roasted Cauliflower Adobo. I wanted to add something to that dish so that it would pretty much create a dinner in itself. You can serve on rice, millet, and add some kale or spinach for leafy greens. Top with toasted pumpkin seeds, and you have a meal that is complete, easy, and inexpensive.

  • 1 large head cauliflower
  • 1/2 cup olive oil
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 can red kidney beans, rinsed and drained
  • 1/4 cup minced red onion
  • Garnishes/accompaniments: fresh cilantro, lime quarters, toasted pumpkin seeds, millet, chopped kale or spinach

Preheat oven to 400°.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, cumin, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Pour the vegetable broth at the bottom of the Dutch oven. Place the lid, pop in the oven for 45 minutes. Remove from the oven and add the beans and the minced onions on the sides of the cauliflower. Put back in the oven and cook, uncovered this time, for an additional 5-10 minutes. Remove from the oven and garnish with fresh cilantro. Bon appétit!

Indian Potato Cakes

Indian Potato Cakes | veganblonde.com
Indian Potato Cakes | veganblonde.com

These are decadent and so versatile! I ate them on top of rice, in a salad, and as a burger! The kids loved them, too! After watching one of Bosh!’s videos about Curry Potato Cakes, I figured I would apply the typical Indian cooking technique and make them the Vegan Blonde way! So here it is!

  • 2 tablespoons grapeseed oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds (optional)
  • 3 large shallots, sliced thin
  • 1/2 teaspoon turmeric
  • 3 cups spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons water
  • 1 tablespoon garlic-ginger paste (equal parts garlic and ginger, muddled into a paste)
  • 2 1/2 cups mashed potatoes (6-8 potatoes)
  • 1 cup frozen peas
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
  • Flour for dusting the cakes

In a large sauté pan, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the cumin and mustard seeds, and cook for one minute. Add the shallots and sauté while stirring for 2 minutes. Add the turmeric and cook covered, stirring often, about 4-5 minutes, until the shallots are golden and caramelized.

Add the spinach and the cilantro and cook, stirring, until the spinach is wilted, about 2 minutes. Add the water, the garlic-ginger paste, and the sea salt. Stir until well-combined. Add the potatoes, the peas, and the garam masala. Mix well until well-combined. Taste and adjust seasonings.

In a large skillet, heat the remaining tablespoon of grapeseed oil over medium-high heat. Roll out cakes using your hands and dredge in flour. Cook the cakes until a nice golden crust is formed on both sides, about 3 minutes per side. This should give you about 6 cakes. Bon appétit!

Whole Roasted Cauliflower Adobo

Whole Roasted Cauliflower Adobo | veganblondes.com
Whole Roasted Cauliflower Adobo | veganblondes.com

Whole roasted cauliflowers are on everybody’s lips… and table! I came up with this recipe because I had some leftover peppers in Adobo sauce from a can. I also had a nice big head of cauliflower wanting some attention. In order to get the cauliflower to cook throughout, you need to use a Dutch oven with a heavy and tight lid. The steam created inside will cook the vegetable nicely. You can get the crispy texture by removing the lid during the last few minutes of cooking. Time to get this baby started!

  • 1 large head cauliflower
  • 1/2 cup olive oil, plus more for drizzling
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Juice from 1 lime
  • Fresh cilantro, as a garnish

Preheat your oven to 400°.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Drizzle the perimeter of the cauliflower with a little bit of olive oil to prevent sticking. Place the lid, pop in the oven for 40-45 minutes, until cooked but still with a bite, making sure to remove the lid for the last 5 minutes of cooking. Remove from the oven, pour the lime juice over the cauliflower and garnish with fresh cilantro, and you’re set! Bon appétit!

 

Zoodles with Turkish Tomato and Avocado Sauce

Zoodles
Zoodles with Turkish Tomato and Avocado Sauce | veganblondes.com

When the temperature starts to rise, we try to avoid cooking as much as we can. This recipe is perfect for a hot summer day, not only because it’s raw and refreshing, but more specifically because it takes about 15 minutes to make! It tastes and looks like summer, and Fruit Bliss® Turkish Tomato Halves add the perfect touch of sunshine!

  • 4 medium zucchini
  • 1/3 cup pine nuts
  • 1/3 cup olive oil
  • ½ cup basil leaves
  • ½ cup kale leaves, torn
  • 4 tablespoons lemon juice
  • 2-3 garlic cloves
  • 1 avocado, pitted and quartered
  • ½ cup Fruit Bliss® Turkish Tomato Halves
  • Salt and pepper, to taste

Using a spiralizer, a mandolin, or a cheese grater, make noodles with the zucchini. Set the zoodles on paper towels while you prepare the sauce.

In the bowl of a food processor, place all of the other ingredients, except the tomato halves. Process until a smooth consistency is obtained. Add the tomato halves and pulse a few more times. Taste and adjust seasonings. Bon appétit!

Karine

Sesame-Stuffed Eggplant

Eggplant
Sesame-Stuffed Eggplant | veganblondes.com

I’m learning how to cook Indian food, as you probably know by now! My Mother-in-law is such a joy to cook with, and she shares quite the treasures! I had never eaten those Sesame-Stuffed Eggplant before we made them together. She said they are usually served when company comes, or at dinner parties. But they are so cute, I might make them more often than that. Note that the stuffing could also be used with small bell peppers, or any substantial chile. Anaheim peppers come to mind. They look and taste beautiful, and besides the handling of the nuts, they’re not long or hard to make at all. This recipe gave us 9 mini eggplants, so you can double or reduce the recipe accordingly.

  • 1/3 cup sesame seeds, toasted
  • 1/4 cup almond slivers, toasted
  • 1/4 cup raw cashews, toasted
  • 8-9 small Indian eggplants
  • 3 tablespoons butter (I used Miyokos Creamery), melted
  • 1 teaspoon salt
  • 1 heaping teaspoon chili powder
  • 1 heaping teaspoon garam masala
  • 1 heaping teaspoon garlic-ginger paste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon minced onion
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced curry leaves
  • 1/4 cup grapeseed oil

Put the toasted nuts in the bowl of a food processor and pulse until reduced to a powdery meal. Remove to a medium bowl.

Add the salt, chili powder, garam masala, garlic-ginger paste, turmeric, onion, cilantro, and curry leaves. Mix well with your hands.

Add the butter by teaspoonfuls and mix well between each addition, until you obtain a sticky mixture.

Cut the eggplant as below, in four segments, making sure to keep the stem intact:

Eggplant
Eggplants cut in four segments, keeping the stem intact.

Stuff the eggplant as below:

Stuffed Eggplant
Stuffed Eggplant

Add the oil to a medium skillet and heat over medium-high heat. Add the stuffed eggplant and sear on all sides. Reduce the heat to low, cover, and cook for about 15-20 minutes, turning them as they cook, for even results. Sprinkle with fresh cilantro and serve warm. Bon appétit!

Karine

Mushroom Curry

Mushroom Curry
Mushroom Curry | veganblondes.com

Ah, curries! My mother-in-law is visiting us in Arizona and I always take the opportunity, when she’s here, to cook with her and write down her recipes to pass down the future generations. It’s always such a treat, and every time, I feel like she’s letting me in on a major secret!

Indian cuisine is one of the most intricate and evolving types of cuisine, thanks to its 8,000-year history, characterized by various cultural groups and regional traditions.

This curry satisfies my cravings for Indian food and for mushrooms, two of my favorites. It is quick to make, and can be served over rice or any other grain. I like it served over sorghum, a gluten-free grain, native to Africa, and used extensively in Indian cuisine.

  • 1/4 cup grapeseed oil
  • 10 whole cloves
  • 1/2 stick cinnamon
  • 1 large onion, chopped small
  • 1/2 teaspoon turmeric
  • 1 heaping tablespoon garlic-ginger paste
  • 2 tomatoes, chopped small
  • 1 lb mushrooms, chopped small
  • 1 heaping teaspoon sea salt
  • 1 teaspoon chili powder or red chili flakes
  • 3/4 tablespoon garam masala
  • Fresh cilantro, to garnish

Heat oil in a medium saucepan over medium-high heat. Add the cloves and cinnamon stick, and sauté 1 minute. Add the onion and turmeric, and sauté until the onion is caramelized, about 7-10 minutes.

Add the garlic-ginger paste and sauté one more minute. Add the tomatoes, stir well, cover, and cook 2-3 minutes, stirring once or twice.

Add the mushrooms and stir. Add the salt and chili powder and mix well. Cover and cook, stirring occasionally, for 4-5 minutes, until the mushrooms are tender, but with a little bite.

Add garam masala, turn off the heat, and done! Serve with some fresh cilantro.

Bon appétit!