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.

Roasted fennel and olive risotto.

This was so good.  Just made a regular risotto (sautee onion/garlic/some chopped fennel, add herbs, deglaze pan with wine then add 1 cup arborio rice and do the regular stock/ladle thing until it's all absorbed).  When rice was cooked I just put a hecktonne of non-dairy substances in (grated Bio cheddar, parmesan, Nuttelex).

On top I added caramelised onions (turned out not totally necessary) and macadamia feta


as well as THIS amazing Fennel and olive relish


It made everybody do an appreciative gasp


and this is what I live for, fronds.

x

For relish, preheat oven to 375 degrees F. Toss fennel with olive oil and 1/2 teaspoon salt. Add to a baking sheet and roast for 20 minutes, until caramelized. Remove from oven and toss with remaining ingredients. 

Fennel and Olive Relish

• 2 small bulbs fennel, cored and thinly sliced on the diagonal
• 1 1/2 tablespoons olive oil 
• 3/4 teaspoon kosher salt, divided
• 3/4 cup coarsely chopped spanish queen olives
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• zest of one lemon

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.

Nasu dengaku with garlic bok choy and roasted cashews

This was a fair smash.  I would roast the eggplant longer - I had large eggplants and they needed more time in the oven.  Aside from that 10/10 would cook again and the cashews elicited some beautiful GASPS


MISO ROASTED EGGPLANT:

INGREDIENTS

• 4 medium sized black eggplants
• generous pinch of sea salt flakes
• 2 tablespoons mirin
• 2 tablespoons cooking sake
• 2 tablespoons raw sugar
• 1 tablespoon Shiaoxing wine
• 1 tablespoon sesame oil
• 1 teaspoon finely grated ginger
• 80g white miso paste
• white and black sesame seeds, finely sliced chives, micro herb –  to garnish

---

INSTRUCTIONS

1. Pre-heat oven to 200C (convection)/180C (fan-forced).
2. Wash the eggplants and pat dry. Cut the eggplants in half, length wise.
3. Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.
4. Place the eggplants cut side up in a shallow rimmed baking tray.
5. Sprinkle with salt and gently rub the salt over the flesh.
6. Rest for 30 minutes.
7. Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
8. Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
9. Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
10. Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
11. Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

How to cook bok choy

1. We want to keep our baby bok choy somewhat intact, so the first thing we want to do is either halve or quarter each stalk (depending on the size of the bok choy) and wash under cold running water.
2. Heat a large skillet or wok over medium-high heat and add the oil. Swirl to coat the entire surface of the pan. As soon as the oil is hot, add the garlic and the shallots, and sautè for 1-2 minutes, stirring continuously.
3. Add the bok choy, soy sauce, and sesame oil. Toss and cover. Cook for approximately 2 minutes before uncovering, tossing, and covering. Continue to cook the bok choy until white parts reach desired doneness (I have found that this varies from person to person as some people prefer crunchier bok choy, while others prefer a more well-done stir-fry).
4. Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.                                             Step 1: Preparing the Cashews
5. • 1 cup raw cashews
   • 1 tbsp toasted sesame oil
   • 1 tbsp sriracha hot sauce
   • 1 tbsp agave (or sweetener of choice)
   • 1 tbsp soy sauce (or tamari)
   • 2 tsp raw hemp seeds, optional
   • 2 tsp raw sesame seeds, optional

   Method 

   To start, preheat the oven to 350ºF (175°C).

   To prepare the cashews, in a medium-sized bowl, mix together the sesame oil, sriracha, agave and soy sauce.

   Next, add the hemp, sesame seeds, and cashews to the bowl and thoroughly mix to combine.

   Step 2: Roasting the Cashews

   • 1 tsp lime zest, optional
   • finishing salt (such as fleur de sel), optional

   Method 

   To roast the cashews, pour onto a large baking sheet lined with parchment. Roast the cashews for 10 to 15 minutes, stirring occasionally to ensure they do not burn. The cashews on the outside will likely start to color first, so be sure to carefully stir the nuts so that they cook and color evenly.

   Once done, carefully slide the parchment from the baking tray and add the lime zest, if using. As soon as the nuts are just cool enough to handle, taste for seasoning, adding a touch of salt, if needed.

   Serve the cashews on their own as bar nuts, or use them in salads, such as this Asian Kale & Coconut Salad.

   The cashews will keep for several days, if stored in an airtight container.