two recipes from Ottolenghi’s Plenty

IMG_6542We’ve tried two dishes from Yotam Ottolenghi’s Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi (2010), including the roasted parsnips and sweet potatoes pictured above. I love the halved garlic heads roasted into pure goodness in this recipe. If I make this again, I’ll be sure throw in another head (or two) of garlic. After roasting, we tossed the vegetables with a vinaigrette of extra-virgin olive oil, lemon juice, maple syrup, and Dijon mustard.

IMG_6531I’ve had Ottolenghi and Tamimi’s Jerusalem: A Cookbook for about two and a half years, and I can’t wait to begin working my way through Plenty—a name I absolutely love for a cookbook featuring plant-based food.

IMG_6571The second dish we attempted is this broccoli with brown rice noodles slathered with a lovely green curry sauce. After making the paste shown below, we simmered it with some red onion, coconut milk, unrefined coconut sugar, and lemon balm leaves (as a substitute for the kaffir lime leaves).
IMG_6569With these two down, we have only 126 more of Ottolenghi’s recipes to go. 🙂

Coconut Curry, Broth with Daikon and Carrot, Quinoa Congee

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I’ve completed three more of Amy Chaplin’s dishes. I’m in love with each of them, and the first is this coconut curry with tamarind tempeh and forbidden black rice (recipe #17). Before making this dish, I’ve never tried tempeh, a fermented soy product. I’ve decided tempeh is the most curious food, but one that is quite addicting. I was able to find the tamarind fruit at a local Asian grocery store that I suspect I’ll be frequenting quite a bit.

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The second dish, pictured below, is an Asian-inspired broth with daikon, carrot, and 100% buckwheat noodles (recipe #18). This was another dish of firsts for me, as this was my first time eating daikon. It reminds me very much of kohlrabi. This also was the first time I used ume plum vinegar. I like this vinegar but it is so very salty! I’ll need to experiment a bit more to get the measurements just right.

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I was very excited to find reasonably-priced dried shiitake mushrooms for making broths, key for both the soup above and the congee below.

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Out of the three dishes in this post, I believe this quinoa congee (recipe #19) will become the most used in my cooking repertoire. As Chaplin explains, congee is an Asian dish that can be made with any grain. Being a complete protein, quinoa is an excellent choice for a simple dinner.

IMG_6160I topped this porridge-like dish as Chaplin does so many of her grains: with a simple drizzle of cold-pressed flax oil and tamari along with scallions, parsley, and avocado.

All in all, three lovely dishes.

Simple cooking from Amy Chaplin’s At Home in the Whole Food Kitchen

Below are a few dishes I’ve made recently out of Amy Chaplin’s At Home in the Whole Food Kitchen. I was making the curry powder shown below while Winter Storm Juno raged outside, so I’ve included a photo of the snowy view outside my kitchen window as well. I’m especially in love with this curry, in part because I finally bought a spice grinder and have so much fun grinding spices now. I can say goodbye to the days spent grinding away with my mortar and pestle!

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Quick pickled cabbage (recipe #12) and simple marinated beans (recipe #13) – served with forbidden black rice and parsley

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lemony marinated lentils (recipe #14) – served over wilted kale and avocado

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curry powder (recipe #15)

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Winter Storm Juno

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curry powder and harissa

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Spicy carrot soup with homemade curry powder and coconut milk (recipe #16)