Roasted Summer Vegetables

Summers are pretty nasty in the D.C. metro area. The city, which used to include Arlington where I live, was after all built on a swamp. Nice thinking, founding fathers. There are many saving graces, however, and one of them is the plethora of farmers markets. You can find one almost any day of the week in the Summer. We visited our local Farmers Market on Columbia Pike this morning, and it was heaven. We came back with lots of loot.

Our Farmer's Market Loot

Our Farmer's Market Loot

What does one do with so much bounty? Well, I take inspiration from one of my favorite Persian dishes, Yatimcheh. Yatimcheh is basically a Persian version of caponata. Think, eggplant, peppers, tomatoes, onions and celery roasted at very high heat with lots of garlic and herbs. This method works very well for lots of vegetables, however, and that’s exactly what I did today.

The vegetables I came home with included:

  • carrots
  • onions
  • a few varieties of sweet peppers
  • a few varieties of eggplant
  • a few different varieties of summer squash
  • tomatoes

Here’s what I did.

First, you want to get the oven nice and hot. Preheat it to 500 degrees F. And get out a nice big pot that can go in the oven. I like to use my giant 6-qt Le Creuset.

One of the loves of my life

One of the loves of my life

Next, wash the veggies really good and chop them. You’re going to want to chop them coarsely. Nice big chunks will take the high heat best, and they will provide you with the best texture.

Vegetables, choped coarsely

Vegetables, chopped coarsely

I actually like to chop the vegetables in no particular order. First a squash, then an eggplant, then a tomato and so on, layering them in the pot as I chop them. That just means I don’t really need to mix them up later after they’re in the pot.

You definitely want to make sure the veggies are good and mixed in the pot, so they cook more evenly and the flavors meld together better. Plus, look at how pretty they are…

A rainbow of vegetables

A rainbow of vegetables

Now that you have the veggies in a pot, you need some herbs and spices. First the herbs. I use fresh bay leaves and thyme. Lots of it. Oh, and of course garlic. Lots of it also. Just peel the cloves and throw them in whole.

Herbs and Garlic

Herbs and Garlic

If you dare, use a whole head. You won’t be disappointment. If you plan on eating this for lunch all week, at work, spare your coworkers and stick to about half a small head of garlic. As for the bay leaves and thyme, use as much as you prefer. I prefer lots. About 5-10 bay leaves and several sprigs of thyme. I throw them in whole as well and pick them out after they come out of the oven.

Of course, you also need salt.

I used about 2 tsp of salt for the entire pot, but I love salt. And I have low blood pressure, so I can enjoy it. Use as much as you like. And while we’re talking about preferences, if you prefer pepper (and I do), add some to taste. I put about 2 tsp of black pepper. Like I said, I love pepper.

Now, here’s what you must do. Add some olive oil. For a 6-qt pot filled with veggies, I used 1/3 cup of olive oil.

oliveOil

It really is necessary. Without it, the vegetables simply won’t caramelize the way you want them to. It also adds a depth of flavor that can’t be matched. Trust me on this. If you are fat-phobic as I am, do it anyways. The vegetables are so low calorie and you are using only 1/3 cup of oil for several servings. It will not hurt you, and you’ll love the way it tastes.

Finally, I hope that oven is now a lovely 500 degrees Fahrenheit, because it is time to put your vegetables in the oven.

And 60 minutes later, you get this pot of goodness.

If you aren’t yet convinced that you must do this immediately, I present you with a close-up.

Look at that caramelization. Those colors. Those textures. This makes an excellent side dish. Serve with some rice and maybe a little roasted chicken, or tofurky if you’re a vegetarian like me.

Now, if you’ll excuse me, I have some eating to do.

2 Comments

zahra, July 11th 2010 | Tags: , ,
Posted in Food + Fitness

Vegetarian Split Pea Soup

Roger had a root canal yesterday, and prior to that he’s been suffering from a killer toothache. So, his diet has consisted basically of foods the same foods Azita is eating — i.e., anything soft and mushy or pureed. To help ease his growing hunger pangs, I made a batch of my vegetarian split pea soup last night. Let me tell you that this soup is so quick and easy to make that I spent all of 10 minutes prepping it just before I worked out in the evening, and it was done by the time I finished my workout. And, it really hits the spot. It’s something we could eat for any meal  (I’ve even had it for breakfast, but I’m weird that way) and feel thoroughly satisfied.  Since last night, Roger has received a few requests for my recipe, so here it is.

Of course, my version of this soup has none of the usual pork products that typically go in it. Now that the air has taken on a permanent chill, you may want to make this on a cold, dark night when you need something easy for dinner. The bonus is that it is very budget-friendly. Nooshijan!

Vegetarian Split Pea Soup

Makes 6-8 hearty bowls.

Ingredients:

  • 1 160z bag dried green split peas
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 red bell pepper (or any other color that strikes your fancy), diced
  • 1 medium sweet potato, large dice
  • 1 medium white potato, large dice
  • 1 tsp turmeric
  • 1 Knorr’s Vegetable Boullion cube
  • 6 cups water
  • 1 tsp Salt
  • 1 tsp Black Pepper

Directions:

  1. Heat up a tablespoon of vegetable oil  in a soup pot on high heat.
  2. Add the onion, carrot, celery and bell pepper to the pot and saute until the onions are translucent and everything else is soft.
  3. Add the potatoes and sweet potatoes to the mix and saute for another minute or two.
  4. Add everything else to the pot — split peas, water, bouillion cube, turmeric, salt, and pepper — and stir.
  5. Bring the mixture to a boil then reduce the heat to low-medium (I usually put the stove on 3 out of 9) so that the mixture is simmering.
  6. Let the soup simmer, stirring every 15-20 minutes or so, until the split peas have disintegrated and are mushy — about 45 minutes.
  7. Serve while still nice and hot. Tastes great with a couple dashes of hot sauce.

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zahra, October 14th 2009 | Tags: , , ,
Posted in Competition in the Kitchen, Food + Fitness

Khoresht-e Fesenjan Veggie-Style

Ladies and Gentlemen, as promised, here it is…a vegetarian version of one of my favorite Persian dishes — Khoresht-e Fesenjan. This dish typically consists primarily of chicken cooked in a pomegranate and walnut sauce, so it wasn’t the easiest thing to make veggie. However, I think the star of Fesenjan is the fragrant sauce, so this dish is still soul-satisfying despite the lack of chicken. And, there’s lots of satisfaction going on with this dish, since it makes 6 hearty servings (or 4 if you get a little piggy like Roger and me). Nooshijan!

Vegetarian Khoresht-e Fesenjan

Ingredients

  • 1 large yellow onion (I like using Vidalia)
  • 3 cups of walnut halves or pieces
  • 1 large butternut squash, cubed (should be about 4 cups when cubed)
  • 3/4 cup of pomegranate paste/syrup
  • 1 tsp of saffron
  • 2 tbsp of advieh
  • Salt
  • 4 tbsp vegetable oil
  • 4 cups of warm water

Directions:

  1. Preheat the oven to 375 degrees.
  2. Toss the butternut with 1 tbsp of vegetable oil and place it on a baking sheet. Bake the butternut squash for 30 minutes or until soft and slightly browned.
  3. Set the squash aside.
  4. Place the remaining 3 tbsp of vegetable oil in a large saucepan on high heat.
  5. Slice the entire onion very thinly.
  6. When the oil is heated up, put the onion in the oil and brown the onions. Make sure to stir every few minutes so the onions don’t stick to the pot. You want the onions to be really good and brown.
  7. While the onions are cooking, put the walnuts in a food processor and pulse until they are well ground. They should have the appearance of a coarse flour.
  8. Add 1/4 cup of the pomegranate paste to the walnuts and pulse until well-mixed.
  9. When the onions are brown, add the butternut squash to the pot and mix.
  10. Then add the rest of the pomegranate paste, 4 cups of warm water, and the walnut mixture. Stir very well, making sure that the walnuts are well-incorporated with the water and pomegranate paste. At this point, the mixture will be a light chestnut brown color and will be very slightly watery.
  11. Using a mortar and pestle, grind up the saffron with a pinch of salt (kosher salt works best). Then add the saffron and the advieh to the mixture.
  12. Bring the mixture to a boil then turn the heat down to low.
  13. At this point, I would taste a little of the sauce. Does it taste a little too tart for you? If so, add a couple tablespoons of sugar. I personally like my fesenjan a little bit on the tart side so I never add sugar (especially since the butternut squash adds a little extra sweetness), but many people prefer this dish with a touch of added sweetness.
  14. Cook for about 45 minutes or until the mixture looks very thick and a darker brown.
  15. Serve over basmati rice.

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zahra, October 10th 2009 | Tags: , , ,
Posted in Competition in the Kitchen

Vegetarian Deliciousness to Come

I’ve received lots of intriguing requests for vegetarian versions of different meat-based foods. One recipe — chili — has been tackled already. Hope you find time to try it out. While it seems like a lot of ingredients, I’d like to think that many of them are already in your pantry, and don’t be fooled by the length of the post. My chili is actually a very fast dish to prepare. You really do all the work up front, and that only takes 20 minutes. I timed it.

Anyways, your requests will not go unanswered. The test kitchen is now open, and I plan on coming up with recipes for the following in the next couple months:

  1. Chuck Roast with Potatoes and Carrots: Note that there is no real way without an industrial food laboratory for me to make a big hunk of meat. However, I believe I can replicate some of the flavor and texture of this dish with some vegetable protein and lots of wholesome veggies and flavorful  spices.
  2. Khoresht-e Fesenjan: I had one request for a vegetarian version of a Persian dish from My Persian Kitchen. One of my favorites is Khoresht-e Fesenjan, a delicious dish that is made of ground walnuts, pomegranate syrup, and chicken (or some other type of poultry). I usually make this at home just substituting cut up Quorn cutlets for the chicken, and it tastes delicious and satisfying. However, I’m going to try to do this dish without the meat substitute. We’ll see what the test kitchen turns out. I’ll say that Khoresht-e Bademjan ties with Fesenjan as my favorite, so you’ll probably see that sometime soon as well.
  3. Red Snapper Chowder: I’m really intrigued by this request, because it’s hard to make vegetarian equivalents of seafood dishes. There aren’t that many options out there. However,  seaweed is food from the sea and therefore I will attempt to impart some sea flavors using a seaweed based broth. I’m excited to come up with something for this one, as it really is quite the challenge. Thanks for the suggestion, Michelle!

2 Comments

zahra, September 21st 2009 | Tags: , ,
Posted in Competition in the Kitchen

Spicy Chocolate Chili

I’m working on a vegetarian version of a dish I actually have never heard of before — chuck roast with potatoes and carrots.  I know, I know, who hasn’t heard of chuck roast? Me. That’s who. But I have heard of kaleh-pacheh, and I bet most of my readers haven’t. So there. Stay tuned for a vegetarian version of that recipe (chuck roast, not kaleh-patcheh), and thanks to Holly and James for the suggestion. In the meantime, I’m tackling another recipe request from one of Roger’s friends, mostly because I have a tried and true recipe that I’ve refined over the years. Ladies and gentleman, introducing Zahra’s Spicy Chocolate Chili. You may never want chili made with dead animals again. At least, that’s what Roger says.

Zahra’s Spicy Chocolate Chili

The flavors of this chili are inspired by a mole. The recipe calls for stout beer, but you can substitute more vegetable stock for that if you object to the beer. It is just as tasty.

Ingredients:

  • 1 large yellow onion (a Vidalia works particularly well), diced
  • 2 large carrot stalks, diced
  • 1 stalk of celery, diced
  • 3 or 4 cloves of garlic, minced
  • 2 large red (or any other color) bell peppers, diced
  • 1 serrano chili pepper, finely diced
  • 1 large (22 oz or so) can of diced tomatoes
  • 2 cups of frozen corn
  • 1 14.5 oz can of dark kidney beans (black beans also work really well)
  • 1 box of frozen boca burger crumbles (or 1 bag of Morningstar burger crumbles)
  • 4 cups of vegetable stock
  • 1 can of stout beer
  • Dry Spices:
    • 2 oz of unsweetened baking chocolate, grated
    • 1/4 cup chili powder
    • 1/4 cup of cumin powder
    • 1 tsp of cayenne pepper (more if you like the spice, as I do)
    • 1 tbsp of paprika
    • 3 tbsp of cocoa powder (the unsweetened kind for baking)
    • 3 tsp salt

Directions:

  1. Add a couple of tablespoons to the bottom of a large poton high heat. I like to use my giant Le Creuset Dutch oven, but you can use any large soup pot.
  2. We’re going to start with a mirepoix of sorts (the ratios are a little off). Add the onion, carrots, and celery to the pot and saute until the onions are translucent and start to brown a little at the edges.
  3. Add the serrano chilis, bell pepper and garlic and saute for about 3 or 4 more minutes, until the peppers start to get a little soft. Make sure you keep the mix moving so the garlic doesn’t burn.
  4. Add the vegetarian burger crumbles and mix well. Stir until the crumbles are no longer frozen. This only takes a few minutes.
  5. Take all of the dry spices, except for the grated baking chocolate, and add to the mix. Stir well for about a minute until all of the vegetables and veggie crumbles are well-coated, then add the vegetable stock.
  6. Add the corn, beans and tomatoes and bring the chili to a boil.
  7. Once the chili mixture is boiling, add the grated baking chocolate and bring the heat down to a simmer (low-medium heat). Stir well to make sure everything is well combined.
  8. Simmer for about 45 minutes, stirring every once in a while to make sure the ingredients don’t stick to the bottom of the pot.
  9. When the mixture has gotten really thick and much of the liquid has evaporated, add the can of stout beer (or the equivalent amount of vegetable stock). Stir in the liquid and cook for an additional 15 minutes, at least.
  10. You can now eat the chili, or even better, turn the heat to the lowest setting possible and leave the chili on the stove for another hour or so. The longer you leave it, the more concentrated the flavor.

I serve this up with the following accompaniments in bowls and let everyone serve themselves directly from the pot (it makes the whole chili eating experience more rustic): 1. fresh salsa, 2. Greek yogurt, 3. grated cheddar cheese (soy cheese works well), 4. cilantro and/or flat leaf parsley, 5. tortilla chips. I also usually add some hot sauce, and often bake up some cornbread from scratch.

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zahra, September 19th 2009 | Tags: , , ,
Posted in Competition in the Kitchen, Food + Fitness

Competition in the Kitchen

I love cooking. As a child it was one of my (and my sister’s) many chores, and when I say “many” I mean that in the most extreme sense of the word. My sister and I were basically responsible for maintaining our entire household. We did it all — cleaning, laundry, ironing, yard work, and cooking. When I was a child I used to say that when I grew up I would get rich and hire people to do all of the housework for me. All of it that is, except for the cooking.

I love cooking so much that I really have seriously considered making it a career. I look forward to the weekends partly because I actually have time to cook more elaborate meals. I secretly love to throw parties mostly so I have an excuse to cook an insanely large amount off food. I also watch way too much Food Network, especially any show that also appeals to my competitive nature.

Iron Chef (even the American version) and Top Chef are two of my favorite shows. The fast-paced cooking. The creativity. The interesting ingredients. They all inspire me when I’m in my own kitchen. I love to create, and I have a lot of opportunity to do so. As a vegetarian who also happens to love cooking and eating Iranian food and other ethnic cuisine, I spend much of my time in the kitchen figuring out how to make vegetarian versions of dishes that usually feature meat.

This brings me to the point of this post. I’m always up for a challenge, and I’d like to challenge my readers — all 2 of you — to challenge me. Tell me your favorite meat-based dishes, and I’ll come up with vegetarian versions of the recipe and post them in a new section of the blog entitled Competition in the Kitchen to be launched with the first recipe in the next couple weeks.

I look forward to being challenged. By the way, I haven’t gotten rich yet, unfortunately, so I’m still stuck with the chores (at least the ones Roger doesn’t do, and he does a lot — I’m lucky).

6 Comments

zahra, September 17th 2009 | Tags: , , , ,
Posted in Competition in the Kitchen, Food + Fitness