5 minute read
MEATLESS MARVELS
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ZA’ATAR DUSTED VEGGIE FRIES
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We’re gearing up for big family dos, lots of guests and enormous meals, and the amount of food to prepare (and eat!) can be daunting. A giant turkey or roast beef takes centre stage at most Thanksgiving feasts, but if you’re looking for something a little bit lighter, you’ve found it. We’ve rounded up these meatless recipes from Vegetarian Any Day by Carolyn Hemming and Patricia Green as hearty options for sides and mains.
PEPPER-CRUSTED MUSHROOM STEAKS
Meatless Marvels
RECIPES CAROLYN HEMMING & PATRICIA GREEN PHOTOGRAPHY RYAN SZULC
SERVES 4
4 red, yellow or orange bell peppers 3 tbsp grapeseed oil 2 tsp chopped fresh rosemary 1 tsp minced garlic ½ tsp crushed red pepper flakes 5 bay leaves, divided 2 cups vegetable broth or water 1 cup millet 1 cup cooked chickpeas ½ cup freshly grated Parmesan, divided
Preheat the oven to 350°F. Line an 8" square baking dish or a 9" x 13" baking dish with parchment paper.
Cut around the stem of each pepper and discard the seeds and stem. Place the peppers upright in the baking dish (trim the bottoms slightly to help them stand, if necessary) and set aside.
Heat the oil in a medium saucepan over medium-low heat. Add the rosemary, garlic, red pepper flakes and 1 bay leaf, stirring for about 30 seconds. Add the broth and millet. Bring to a boil, reduce the heat to a simmer and cover. Cook for 15 minutes; stir in the chickpeas and ¼ cup of the Parmesan; discard the bay leaf.
Spoon the mixture into each of the peppers, filling any gaps or air pockets. Sprinkle each with 1 tablespoon of the remaining Parmesan, tuck one bay leaf into each pepper and return to the baking dish. Bake, uncovered, for 25 to 30 minutes, or until the peppers are tender and the cheese is golden. Remove from the oven and let cool for 3 to 5 minutes before serving.
SERVES 4
Crust
4½ cups cauliflower florets ½ cup grated Pecorino-Romano cheese 2 large eggs, beaten
Topping
1 cup sliced white or yellow onion 1 tbsp grapeseed oil or butter 2 cups sliced mushrooms (cremini, portobello or any other mushrooms of your choice) 1 tbsp unsalted butter 1 tbsp rice flour, cornstarch or tapioca starch ½ cup 1% milk 2 tbsp grated Parmesan ½ tsp minced garlic Pinch sea salt Pinch freshly ground black pepper ¼ cup sliced brie cheese 1 tbsp pure maple syrup
Preheat the oven to 450°F. Line a 12" pizza dish or pan with parchment paper and set aside.
To make the crust, place the cauliflower in a food processor and process until very fine. Add the Pecorino-Romano cheese and the eggs and continue to blend until well-combined.
Place the mixture onto the pizza dish and use your hands to spread and press it out evenly; set aside.
To prepare the topping, combine the onion and oil in a large saucepan and cook over medium heat until the onion begins to soften and become translucent, 4 to 5 minutes. Add the mushrooms and continue to cook until softened, about 3 to 4 minutes; set aside.
In a medium saucepan, melt the butter over medium heat and stir in the flour. Whisk in the milk, stirring constantly, until the mixture is smooth. Add the Parmesan and garlic and stir until thickened. Season with salt and pepper. Spread the sauce over the pizza crust. Add the onion and mushroom mixture and brie. Bake for 25 to 30 minutes, or until the edges of the crust are golden. Remove from the oven and drizzle with the maple syrup. Slice and serve immediately.
For more delicious recipes, check out Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes (Penguin Books, $32).
ZA’ATAR DUSTED VEGGIE FRIES
SERVES 4 TO 6
8 medium red potatoes, peeled and sliced lengthwise into thin strips 4 large carrots, peeled and sliced lengthwise into thin strips 2 large sweet potatoes, peeled and sliced lengthwise into thin strips 1 medium turnip, peeled and sliced lengthwise into thin strips 1 medium rutabaga, peeled and sliced lengthwise into thin strips 1 tbsp grapeseed oil 2 tbsp za’atar spice blend Sea salt to taste
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Toss the sliced vegetables with the oil in a large bowl. Dust with the za’atar and salt, and spread on the prepared baking sheet. Bake for 25 to 30 minutes, or until the edges of the vegetables are crispy and golden. Serve with aioli or your favourite dip.
NOTE: Za’atar is a Middle Eastern blend of fragrant spices most often containing sumac, thyme, marjoram, roasted sesame seeds and oregano, and sometimes salt. If the blend you purchase doesn’t contain salt, you can add it in this recipe. You can also make za’atar with ½ cup ground sumac, 1 tbsp each of dried thyme, dried marjoram and dried oregano, 2 tsp roasted sesame seeds and ½ tsp kosher salt.
PEPPER-CRUSTED MUSHROOM STEAKS
SERVES 4
½ cup extra-virgin olive oil ¼ cup soy sauce ¼ cup balsamic vinegar 2 shallots, chopped 2 tbsp minced garlic 2 tbsp dried basil 4 tsp dried parsley ½ tsp freshly ground black pepper ¼ tsp smoked paprika 4 portobello mushrooms
Place the oil, soy sauce, vinegar, shallots, garlic, basil, parsley, pepper and paprika in a blender. Blend until the mixture is fully combined and the shallots are puréed. Place the mushrooms in a resealable plastic bag. Pour the marinade over the mushrooms until they’re completely covered. Seal the bag and refrigerate for 1 hour or up to overnight.
Preheat a barbecue or grill pan to 400°F. Remove the mushrooms from the marinade and place them on the hot grill, cap side down. Discard the remaining marinade. Cook for 8 minutes on each side or until the mushrooms are golden and the juices are releasing. Remove the mushrooms from the grill and let stand for 3 minutes before serving.
