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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Tuesday, January 24, 2017

Everyday Vegan Sandwich with Avocado, Mushroom, Roasted Red Pepper, and Hummus



This is one of those recipes that compels even non-vegans to say, "If all vegan food tasted this way, I would never eat meat again." The tangy quick-pickled red onions draped over shredded kale and fresh basil are perfectly balanced by creamy avocado, sweet grape tomatoes, smoky roasted red peppers, earthy mushrooms, and a thick layer of roasted garlic hummus. Every bite is a symphony of flavors.

And, this sandwich is easy! From craving to plate, it takes only about five minutes to prepare. I'm not normally very time-sensitive when it comes to cooking (I would spend hours in the kitchen for a worthy recipe), but when I was working on my recent book The Gluten-Free Cookbook for Families, I had to craft recipes that could be prepared in 30 minutes or less. It was such a fun project to work on and gave me tons of new ideas for quick, easy gluten-free lunches.


The recipe came about, as many do, as a refrigerator yard sale -- but it worked beyond my wildest expectations. If you do not have one or more of the ingredients, don't sweat it. If you prefer to swap kale for lettuce or arugula, go for it. A vegan mayonnaise would work just as well as the hummus, but straight tahini has an overwhelming bitterness that did not work here. I used roasted, jarred piquillo peppers because they taste as good or better than homemade roasted red peppers. The one thing I cannot do without here is the pickled red onions. They are tangy, crunchy, briny, perfection.


The most important tip for making this sandwich is to have all of the ingredients ready before you begin assembling the sandwich. The red onions should soak for a couple minutes. Also, the hummus soaks into the bread quickly and it loses its toastiness if you, say, try to photograph it. Just put the phone down and eat! You can post a pic of your empty plate and tag me on Instagram @modernfamilytable

As for a vegan, gluten-free sandwich bread, I went with a brand I found at Sprouts. Whole Foods likely carries it as well, but I cannot find it online. I looked at One Green Planet for recommendations and was sorely disappointed -- most of their suggestions were those gluten-free bricks that dominated the gluten-free section of the grocery store around 2008.

You could also make your own gluten-free, vegan sandwich bread, which I intend to do this afternoon using aquafaba and this recipe. I'll let you know how it turns out! At $5 to $6 a loaf in stores, it is pricey, especially if you're not accustomed to paying the gluten-free markup.


Everyday Vegan Sandwich

Serves 1

2-3 thin slices red onion
Sea salt
Splash red wine vinegar
2 slices vegan, gluten-free bread, toasted
2  tablespoons hummus
2 Cremini or button mushrooms, thinly sliced
2 roasted piquillo peppers, thinly sliced
Handful grape tomatoes, thinly sliced
1 tablespoon minced fresh basil
1/2 cup shredded kale
1/2 avocado, thinly sliced
  1. Begin by quick-pickling the onions. Place them in a ramekin and season with sea salt. Pour in a few teaspoons of red wine vinegar and massage gently with your fingers. Set aside. 
  2. Spread 1 tablespoon of the hummus on one slice of bread and top with the mushroom slices, piquillo peppers, grape tomatoes, basil, avocado, and shredded kale. 
  3. Remove the onions, shaking off any excess vinegar. Set them over the kale. 
  4. Slather the remaining hummus on the second slice of bread and set it on the sandwich. Enjoy immediately.

Saturday, December 19, 2015

Quick Preserved Lemons


California lemon season lasts from December to May, though lemons may remain on the tree all year here if they're not picked. They're delicious juiced, zested, infused in wine, and whipped into lemon meringue pies. But I find that only goes so far in really maximizing the lemon harvest. Enter, preserved lemons.


Preserved lemons have a bright, briny flavor and chewy texture. They can be used in risotto, lemon and artichoke pasta, chopped with parsley for an out-of-this-world gremolata, and to make a boss harissa. They also make a perfect easy DIY Christmas gift. 
 
Some recipes call for preserving lemons for several weeks. Although the flavor does improve over time, you can begin using the lemons in as few as five days after preserving them. Here is my recipe for quick preserved lemons, loosely based on a recipe in the cookbook Gjelina by Travis Lett. My version is much smaller and designed for home kitchens. 

Yield 1/2 pint 

1 teaspoon coriander seed
1 teaspoon fennel seed
2 lemons, scrubbed
1/4 cup sea salt
1/4 teaspoon red chili flake 

1. Toast the coriander and fennel seed in a dry skillet over medium heat until fragrant, about 2 minutes. Add the red chili flake and set aside. 

2. Cut the lemons into wedges lengthwise. 


3. Pour one tablespoon of salt and a generous pinch of the spices into a perfectly clean mason jar. Squeeze the juice from two of the lemon wedges into the jar and swirl gently. Stuff the lemon rinds down into the salt and juice. 

4. Top with another tablespoon of salt and a pinch of spices. Squeeze the juice from another two lemon quarters into the jar and then add the rinds. Repeat until the jar is full and the lemon rinds are fully submerged in juice, finishing with salt and spices. You may end up using all of the juice but not having room for two of the lemon rinds. 

 
5. Cover with a clean lid and place in a cool dark place for five days before using. Refrigerate after opening.

Monday, November 2, 2015

Five-Spice Pork Sirloin Roast with Radicchio and Pear Sauce and Book Giveaway



On January 12, 2016, my new book Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting, and Hassle-Free Cleanup comes out. Pre-order a copy of Sheet Pan Paleo from Barnes & Noble or Amazon. Or, enter to win a free copy of by entering the Goodreads Giveaway sponsored by my publisher. For now, here's one of my favorite recipes from the book.


Five-Spice Pork Sirloin Roast with Radicchio and Pear Sauce 

This recipe has all the warmth, sweetness, and spice you look for in a holiday dinner. If you’re comfortable eating dairy, add a few tablespoons of softened butter or ghee to the pear sauce for an extra layer of decadence.

Serves 4 to 6

Prep time: 15 minutes plus 4 to 6 hours for brining
Cook time: 50 to 60 minutes 
1½ tablespoons Chinese five-spice powder, divided
2 tablespoons red wine vinegar
2 tablespoons maple syrup or coconut palm sugar
2 tablespoons sea salt
Water
1 boneless pork sirloin roast, 2 to 3 pounds
3 tablespoons olive oil, divided
1 head radicchio, sliced in wedges
¼ cup balsamic vinegar
2 tablespoons olive oil
2 pears, cored and sliced in wedges
2 tablespoons butter or ghee, optional
1.      Combine 1 tablespoon of the Chinese five-spice powder with the vinegar, maple syrup, and salt in a non-reactive deep dish. Add half a cup of hot water and whisk to combine. Add two cups of ice water. Submerge the pork roast in the brine, adding more water as needed to cover. Refrigerate for 4 to 6 hours.
2.      Preheat the oven to 350F. Line a sheet pan with parchment paper.
3.      Remove the pork roast from the brine and pat dry with paper towels. Coat with 1 tablespoon of the oil to facilitate browning. Roast uncovered for 25 to 30 minutes per pound of meat. (e.g. For a 2-pound roast, cooking time would be between 50 and 60 minutes.)
4.      During the last 30 minutes of cooking, whisk together the vinegar, remaining oil, and remaining five-spice powder. Dredge the radicchio slices in the vinegar mixture and scatter across the sheet pan along with the pear slices. Return to the oven and roast uncovered until the pork is cooked through to an internal temperature of 145F.
5.      Remove the pork to a cutting board and cover with foil for 10 minutes before slicing.
6.      Place the pears in a blender along with any pan juices and butter or ghee if using and puree until smooth.
7.      Slice the meat on a bias and serve with the sauce and radicchio.


 Excerpted from the book Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting, and Hassle-Free Cleanup, January 12, 2016, Ulysses Press, Berkley. 


Pre-order a copy of Sheet Pan Paleo from Barnes & Noble or Amazon. Or, enter to win a free copy of by entering the Goodreads Giveaway sponsored by my publisher. 



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