Caramelised Onion & Brussels Sprout Galette

 

MY FIRST GALETTE AND OH LORD IT WAS NOTHING SHORT OF PERFECT!

Ok so my vegan/personal tweaks to this recipe:

- Put a little Dijon at the base, then grated cheese (Bio shreds for me), then caramelised onions

- Make a batch of Hurry Up Alfredo, but only use half the amount of soy milk so it's a thicker sauce

- Once the brussels sprouts are cooked, mix the cheese sauce in with them before adding the mixture to the onions and cheese on the pastry.

- Fold pastry up and dust with salt and parmesan.  I added more grated cheese to the top too but it was super rich and I'm not sure it was needed.

- Cooked at 190 for about 40 minutes, turning halfway (personal oven negotiation).

*chef's kiss*

via: http://www.eatingwell.com/recipe/260984/caramelized-onion-brussels-sprout-galette/

Ingredients

Ingredient Checklist

• 2 tablespoons extra-virgin olive oil, divided
• 4 cups thinly sliced onions
• ¼ teaspoon kosher salt, divided
• ¼ teaspoon ground pepper, divided
• 5 cloves garlic, thinly sliced
• 12 ounces Brussels sprouts, trimmed and thinly sliced (4 cups)
• 1 (14 ounce) package 2 7- to 8-ounce prepared pie crusts, thawed if frozen
• 1 ½ cups shredded Gruyère or sharp Cheddar cheese (6 ounces)

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the onions are tender and browned, 15 to 20 minutes. Add water, 1 tablespoon at a time, if they start to burn. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl.

• Step 2

  Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining 1/8 teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.

• Step 3

  Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

• Step 4

  Stack pie crusts on top of each other so you have a double-thick crust. Roll out on a lightly floured surface into a 13- to 14-inch circle. Transfer to the prepared baking sheet. Sprinkle 1 cup cheese in the center, leaving a 1 1/2-inch border around the edge. Top the cheese with the onions, then the Brussels sprouts and sprinkle with the remaining 1/2 cup cheese. Fold the edge of the dough over the filling, pleating as you go.

• Step 5

  Bake the galette until the crust is lightly browned, 30 to 35 minutes. Let cool for 10 minutes before serving.

Sauteed broccoli.

 Look, I know 'sauteed broccoli' SOUNDS like a fairly boring recipe.  I get it.  I'm mostly sticking a pin in this because I am a fiend for broccoli and I'd never had it like this before and it was incredibly easy.  My method is to sautee the broccoli in garlic and oil first, then add water (and a bit of massel stock) for steaming.  Once it's done, bung that sauce on and it'll thicken and you will eat it and it will be good so ok. x

via https://www.chowhound.com/recipes/sauteed-asian-broccoli-30676

• 
  1 1/2 pounds broccoli
• 2 teaspoons vegetable oil
• 1/4 cup plus 3 tablespoons water
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon packed light brown sugar
• 1/4 teaspoon red pepper flakes
• 3 medium garlic cloves, finely chopped
• 1 teaspoon toasted sesame seeds

This recipe is a quick and easy way to add some Asian flavor to broccoli. Quickly steam the broccoli in a pan for a few minutes, and while it cooks mix up a simple sauce of soy sauce, cornstarch, sugar, garlic, and red pepper flakes. Add the sauce to the pan and stir until the broccoli is coated, then sprinkle with the sesame seeds.

by CHOW Test Kitchen

Instructions

1. 1Trim about 1 inch off the stem ends of the broccoli. Using a vegetable peeler, peel away the woody outer layer of the stalks. Halve the broccoli lengthwise through the stem and florets. Turn the pieces so that they are cut-side down, then cut them lengthwise through the stem and florets into 1/2-inch-wide pieces. Cut those pieces crosswise into 1-inch pieces; set aside.
2. 2Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the broccoli and stir to coat in the oil. Add 3 tablespoons of the water and cover with a tightfitting lid. Cook until the broccoli is crisp-tender, about 3 minutes.
3. 3Meanwhile, place the remaining 1/4 cup water, soy sauce, cornstarch, sugar, and red pepper flakes in a medium bowl and whisk to combine; set aside.
4. 4Reduce the heat to medium, add the garlic to the frying pan, stir to combine, and cook until fragrant, about 1 minute.
5. 5Remove the pan from the heat. Rewhisk the reserved sauce and add it to the pan. Stir until the sauce thickens and coats the broccoli, about 1 minute. Stir in the sesame seeds and serve immediately.

Rainbow chard, red bean and peanut stew

 

Holy fuck, this was so simple and SO delicious.  Had to do something new with the weekly rainbow chard arrival via CERES vegie box and this was perfect.  Served it with extremely buttery/cheesy/salty mashed potatoes, would also work with rice.  Enjoy. x

UPDATE NOTE: sautee onion before adding rainbow chard, as the chard releases way too much liquid!  Live and learn, babes.

via: https://www.onegreenplanet.org/vegan-recipe/rainbow-chard-red-bean-and-peanut-stew/

Ingredients

• 1 tablespoon sunflower oil
• 1 onion, roughly chopped
• 3.5 ounces rainbow chard, roughly chopped
• 3 cloves of garlic, crushed
• 1 teaspoon dried chili flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 14-ounce can chopped tomatoes
• 4 rounded tablespoons crunchy peanut butter
• 8.5-ounce can red kidney beans, rinsed and drained
• 1 tablespoon light soy sauce or grain-free tamari
• Generous handful of fresh cilantro, roughly chopped
• Pinch of sea salt

Preparation

1. Heat the oil in a large pan over a high heat. Add the onion and rainbow chard to the pan and sauté for 2 minutes until the onion begins to soften.
2. Add the garlic to the pan, along with the chili flakes, cumin, and ginger and cook for a further minute.
3. Tip in the tomatoes and spoon in the peanut butter. Reduce the heat to medium.
4. Add the red kidney beans and soy sauce to the pan. Stir regularly to prevent burning and cook for 8 minutes.
5. Spoon into bowls and scatter with the coriander. Season with salt.

Sticky cauliflower wings

 

I don't even know what to say about these.  THEY WERE AMAZING.  My only tips - 

1. Definitely, without question, double the sticky sauce recipe.

2. No oil on the baking sheet

3. I added nootch and garlic powder and salt to the breadcrumbs, because salt.

Served with garlicky kale rice and a very full heart.

x

via https://jessicainthekitchen.com/sticky-sesame-cauliflower-wings

Sticky Sesame Vegan Cauliflower Wings

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I've ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans! 

by: Jessica in the Kitchen

PREP TIME 15 MINUTES

COOK TIME 27 MINUTES

TOTAL TIME 42 MINUTES

 

COURSE DINNER

CUISINE AMERICAN

KEYWORD DAIRY FREE, EGG FREE, GLUTEN FREE, VEGAN, VEGETARIAN

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INGREDIENTS

• 1 small head cauliflower
• 1/2 cup all purpose gluten free flour*
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes 1/2 if you want it very spicy, leave out if you don't like spice
• 1 cup crispy/panko gluten free breadcrumbs seasoned with salt & pepper

Sauce

• 5 tablespoons maple syrup
• 3 tablespoons liquid aminos or low sodium soy sauce
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 teaspoon cornstarch + 1 teaspoon water mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
• ¼ cup water
• chopped scallions & sesame seeds for garnish

INSTRUCTIONS

• Preheat oven to 450 degrees F/230 degrees C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
• Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings.
• In a separate bowl, whisk the gluten-free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
• Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all. Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated.
• Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together.
• Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
• Remove from oven and serve immediately. Enjoy!

Maple Ginger Sauce

• After you put the cauliflower in, you can start making the sauce. In a pan over medium-high heat, mix all the sauce ingredients. Whisk together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 5 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar/soy if you want it sweeter or saltier. Remove from heat and allow to cool until needed. It'll also thicken up as it cools!

Baked Fried Rice

 

This was so great.  Used a shallot instead of leek, and feta instead of eggs.  Salty green goodness on a weirdly joyous day locked indoors.

via https://www.abc.net.au/life/vegetarian-baked-fried-rice/12617262

Ingredients

4 cups cold rice

1 small leek, finely sliced

200g asparagus (about one bunch), woody ends removed and halved

150g green beans, trimmed and halved

150g sugar snaps, trimmed

1/4 cup extra virgin olive oil

2 Tbsp tamari or soy sauce

1 tsp salt, plus more to season

1/2 tsp white or black pepper

1 Tbsp hot sauce such as sriracha or sambal oelek (or a pinch of chilli flakes, amount added to your taste)

150g (1 cup) frozen peas, defrosted

4-6 large eggs

2 tsp sesame oil

1 Tbsp toasted sesame seeds, optional

2 spring onions, finely chopped, optional

Method

1. 1.Preheat the oven to 235°C.
2. 2.In a large bowl, add the rice, leeks, asparagus, green beans, sugar snaps (or whatever veg you are using, see tips above for suggestions) along with the oil, tamari or soy, salt, pepper and hot sauce. Mix everything together well, making sure to break up the clumps of rice.
3. 3.Spread the rice mixture evenly onto a sheet pan and roast for 15 minutes. Take the pan out of the oven, add the peas and toss the rice with a metal spoon or spatula. Break the eggs onto the rice, spacing them apart evenly, and season them gently with salt. Place the pan back into the oven and roast for another 7-8 minutes, until the egg whites are just set, and the yolks are still soft.
4. 4.Drizzle the rice with sesame oil, scatter with sesame seeds and top with scallions, if using. Serve immediately.

Roast cherry tomato and white bean stew.

 

Someone on Twitter posted this recipe and said they'd made it 'at least 600 times in lockdown'.  I can see why.  It is fucking NEXT.  LEVEL.  I added a tbsp of tomato paste and some chopped up sundried tomatoes but it's pretty perfect as is.

INGREDIENTS

• ½ cup roughly chopped Italian parsley leaves and tender stems
• 2 teaspoons lemon zest (from 1 large lemon)
• 2 (10-ounce) containers cherry or grape tomatoes
• ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
• 1 tablespoon fresh thyme leaves
•  Kosher salt and black pepper
• 1 medium yellow onion, thinly sliced
• 3 large garlic cloves, thinly sliced
• ½ teaspoon red-pepper flakes
• 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
• 1 ½ cups vegetable or chicken broth, or water
•  Flaky salt, for serving (optional)
•  Toasted bread, for serving

PREPARATION

1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
3. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
5. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.