Cauliflower chickpea and beetroot salad.

NB: I haven't made this yet I am just gagging to, copying it here so I can remind myself because it looks BOSS x

INGREDIENTS

• 300 gm dried chickpeas, soaked in cold water overnight, drained
• ½ onion, coarsely chopped
• 1 fresh bay leaf
• 4 garlic cloves
• 2 beetroot (about 300gm)
• 100 ml (1/3 cup) extra-virgin olive oil
• 2 tbsp thyme leaves
• 100 gm coarse sourdough breadcrumbs
• 15 (20gm) seedless raisins, coarsely chopped
• For deep-frying: vegetable oil
• 200 gm cauliflower, broken into florets
• 1 Spanish onion, thinly sliced
• 300 gm silverbeet, leaves coarsely torn, stems coarsely chopped
• ½ tsp fennel seeds
• ½ lemon, juice only
• 5 (10gm) blanched almonds, finely chopped or grated

Cauliflower purée

• 300 gm cauliflower, broken into florets, stem coarsely chopped
• 75 ml milk
• 2 tbsp olive oil

Wholegrain mustard dressing

• 1 tsp wholegrain mustard
• 50 ml extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 tsp muscatel vinegar (see note)

METHOD

Main

• 1
  Heat oven to 180C. Combine chickpeas in a saucepan with onion, bay leaf and a chopped garlic clove, cover with water, bring to a simmer over medium heat, simmer until tender (at least 1 hour), drain, keep warm.
• 2
  Meanwhile, chop remaining garlic, combine with beetroot, 40ml oil and half the thyme in a small roasting tray, cover with foil and roast until tender (50 minutes-1 hour). Peel, cut into wedges, set aside.
• 3
  Meanwhile, for cauliflower purée, combine cauliflower and milk in a small saucepan, bring to a simmer over medium heat, simmer until tender (10-15 minutes). Cool slightly, process in a blender with oil until smooth, season to taste, set aside, keep warm.
• 4
  Combine breadcrumbs, raisins, remaining thyme and 40ml oil in a bowl, season to taste, spread in an even layer on a tray lined with baking paper and bake, stirring occasionally, until golden (5-7 minutes). Set aside.
• 5
  Meanwhile, heat oil in a deep-fryer or deep-sided saucepan to 180C. Fry cauliflower florets in batches until golden (1-2 minutes; be careful, oil may spit). Drain on absorbent paper, season to taste, keep warm.
• 6
  For wholegrain mustard dressing, whisk ingredients in a bowl to combine and set aside.
• 7
  Heat a large frying pan over medium heat, add remaining oil, Spanish onion, silverbeet stems and fennel seeds and sauté until onion is tender (5-7 minutes). Add chickpeas, beetroot and dressing, season to taste, add silverbeet leaves and toss until just wilted (2-3 minutes). Add lemon juice, scatter with cauliflower florets, almonds and breadcrumb mixture and serve warm with purée on the side.

NOTES

Muscatel vinegar is a mild, slightly sweet vinegar, available from select delicatessens. If unavailable, substitute sherry vinegar.
This recipe is from the October 2009 issue of

Zucchini fritters.

I'm not embarrassed to say I added extra cheese to this recipe - Daiya shreds, AND then served with Hey Feta on top. 

Note since there's a quarter cup of oil in the batter they don't need to be super deep fried.  Also keep them small, we went too hard too fast on the first enormous ones and they took ages to cook.

Ingredients

• 4 cups shredded zucchini, about 1 pound
• 3/4 cup all-purpose flour
• 1/4 cup nutritional yeast
• 1/4 cup Bari Butter Infused Olive Oil
• 1 tsp. baking powder
• 3 cloves garlic, minced
• 2 tbsp. vegan parmesan, optional
• 2 green onions, diced
• 2 tbsp. oil, for cooking

US Customary - Metric

Instructions

1. In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder.
2. Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Set aside.
3. Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is about 3" around. Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.
4. Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.

Recipe Notes

Serve these zucchini pancakes with vegan sour cream and green onions

Once cooked, zucchini fritters should be eaten immediately or they will get soggy. Any uncooked batter can be stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, follow the cooking instructions below.

Chinese eggplant.

This was a spicy and very lovely moment.

INGREDIENTS

• 2–3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
• 2 tablespoons peanut oil
• 4 large cloves garlic, peeled and minced
• 1 tablespoon ginger, peeled and minced
• 2–3 Chinese dried red chilis, chopped
• 4 scallions, finely chopped on the bias

FOR THE SAUCE:

• 2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1 tablespoon chinkiang vinegar (subsitute: half balsamic, half red wine vinegar OR just balsamic)
• 1 tablespoon shaoxing wine or dry sherry (substitute: sake or mirin)
• 1 teaspoon sesame oil

INSTRUCTIONS

1. Whisk all the ingredients for the sauce into a bowl and set aside.
2. In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
3. Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
4. Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
5. Turn the heat off and serve with white or brown rice.