Currently viewing the tag: "dairy-free"

Roasting the squash adds depth of flavor, and the apple and squash are a great combination. There are different options for seasoning the soup that, while they are small changes, they move the soup a lot in terms of flavor.

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This dressing is nice with assertive flavors or things with a bitter edge to them, such as radishes, turnips, or chicories. It is also nice used on fish or shrimp. If you don’t have tangerines, just use oranges.

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This recipe turns on two other basic recipes – Roast Beets, and Braised Shelling Beans-for a fairly easy to make dish that is filling and pretty in a bowl. Although the beets may seem an odd fit here, the earthiness of the beets links to the earthiness of the beans and carrots, while the vinegar and natural sugars of the beets make them an excellent foil to the rest of the ingredients.

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This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you don’t want to actually eat, but want some nutrition. It is really nice heated up with some fresh ginger in it. In meat stocks, the agent that thickens it is gelatin. In vegetables, the equivalent is pectin. By charring the onions and sautéing the rest of the vegetables, the pectin is catalyzed and so more readily available to the stock. Konbu* is a type of kelp. Seaweeds are used commercially as a thickener in many things, from toothpaste to ice cream, and is used that way here.

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Although this dish seems ridiculously simple, the flavors meld to yield a sophisticated tasting dish which dish is quite popular here, even with the kids, who normally don’t care for hot spinach dishes. The flavor of the mushrooms helps mitigate the sometimes strong earthiness of spinach. This dish is easy to riff on, making it flexible and fun to make. Add tofu and leftover grains for a one-dish meal. Some spinach has stems that are unpalatable-chewy or stringy-but some have tender, succulent stems. If this spinach falls into the latter class, by all means use the stems. You will have to chew on a couple stems to know if they will work. If they do not, just ignore the recipe instructions pertaining to them.

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INGREDIENTS:

1/2 cup salted cashews
3 tablespoons olive oil, divided
1 onion, minced
5 large garlic cloves
1 bunch kale, stems removed

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Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly.

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Here is a variation on a theme. I love the cucumber salad called sunomono that you get in Japanese restaurants. Long ago, when I had a sushi bar of my own, I used to experiment with this technique, using whatever vegetable struck my fancy.

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