Category:

Vegetables

Baked Eggplant with Tahini Buttermilk Dressing

by michelletang118 June 28, 2015

Baked Aubergines with Tahini Buttermilk Dressing (1 of 24)

Going through my eggplant (and middle eastern inspired) phase. In my opinion, nothing pairs more harmoniously with eggplant than the creaminess of rich tahini. Seeing I still had a carton of buttermilk sitting in my fridge waiting to expire, I decided to put it to good use to create a tahini-buttermilk sauce to dress some baked eggplants rounds. For those who want a more substantial dinner (i.e. some meat) for dinner as well, the best way to complement this tahini dressed eggplant side dish quickly is by grilling some rosemary lamb chop(s). Mmm…just writing this at midnight is making me hungry!

Baked Aubergines with Tahini Buttermilk Dressing (2 of 24)

NB: You can adjust the thickness of this tahini-buttermilk dressing by tinkering with the wet ingredients (and can even transform it into a creamy spread that pairs beautifully with sourdough/rye toast).

INGREDIENTS:

1 large long eggplant, cut into rounds
A few fresh mint leaves, diced or shredded
1 tablespoon dried thyme
Pepper and salt, to taste
Olive oil

SAUCE:

3 tablespoon tahini
2 tablespoon lemon juice
2 tablespoon water
2 tablespoon buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
Pinch of salt

1) Preheat oven to 200 degrees celsius.

2) Cut eggplant into rounds, approximately 1/2 inch thick. Layer eggplants on a roasting tray lined with parchment paper or foil. Spray or brush olive oil on the rounds. Sprinkle dried thyme, crushed black pepper and salt.

3) Roast for ~ 20 minutes until eggplant rounds are nicely browned. Keep warm.

4) Make the tahini dressing. Combine all the sauce ingredients listed above into a bowl and whisk until smooth.

5) Drizzle the tahini sauce on top of the freshly baked eggplant. Garnish with freshly diced or shredded mint so that the colours pop. Serve as a side.

June 28, 2015 0 comments

Cumin and Coriander Roasted Cauliflower with Dates and Crushed Almonds

by michelletang118 May 2, 2015

written by michelletang118

Did you know that cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6? What’s more, it’s also a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it contains a good dosage of vitamin B2, protein, vitamin B1, niacin, and magnesium. So if you want a food that wil help lower your risk of contracting cancer, improve your digestion, and help with calcium absorption, this white cruciferous vegetable is the choice for you.

But wait, isn’t cauliflower super bland, tasteless, and lacking in texture? Short answer: Yes and No. “Yes” by its very nature but “No” if you know how to cook it the right way to deliver maximum punch and texture. What is the right way? For me, it involves roasting the cauliflower with a concoction of cumin and coriander spices, then adding chopped dates for a touch of sweetness, and throwing a handful of crushed almonds to pack in the extra “crunch factor”. Mmm….suddenly, cauliflower has taken on a new dimension, delivering a really incredible flavour that one can be impressed by (well, at least marginally).

INGREDIENTS:

1 head of cauliflower, broken into florets, outer greens removed
2 teaspoon cumin
2 teaspoon coriander seeds
1 knob of butter
Olive oil
Salt and pepper, to taste
Half a cup of pitted dates, chopped into halves
Handful of roasted almonds, crushed
1 piece of fresh coriander, chopped

METHOD:

1) Preheat oven to 200 degrees celsius. Blanch cauliflower in a pot of boiling water for a few minutes then transfer to a colander and give it a good shake to get as much water out as possible. Allow it to steam dry (don’t want any water or else it won’t roast properly).

2) Bash the coriander seeds in a mortar and pestle. Combine with the cumin. Repeat for the almonds.

3) Chop the pitted dates into halves.

4) Add knob of butter with some olive oil in a pan on medium heat. Throw in the cauliflower and throw in the spices, almonds, and dates. Mix together thoroughly to ensure cauliflower florets are covered with the spice mixture. Add salt and pepper to taste.

5) Transfer contents to a roasting tray and roast for about 15 minutes to crisp up the florets.

6) Serve and garnish with some chopped fresh coriander.

Roasted Spiced Cauliflower with Dates (3 of 19)

May 2, 2015 1 comment

Gluten-free Salad Sides Vegetables Vegetarian

Tahini-Miso Dressed Kale Fig Salad

by michelletang118 April 23, 2015

written by michelletang118

For a hearty lunch, you can’t go wrong by opting for a delicious kale salad. Kale pairs perfectly well with a fresh home-made creamy tahini dressing. Add some chunks of avocado to give it more smoothness and toasted walnuts with maple syrup to give the salad the extra crunch and dimension. Throw in some figs for some added fibre.

Of all the healthy greens, kale ranks no.1. Super high in nutrients and super low in calories, kale is among the most nutrient dense food on the planet. It helps combat inflammation and contains vitamin K, which can help prevent against cancer.

Tahini is mineral rich containing zinc, iron, selenium and copper and also provides omega-3 fatty acids, a source of healthy fat.

Figs are high in natural sugars, minerals and soluble fibre. Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness.

Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids.

This shredded kale salad with tahini dressing is also gluten-free, vegan and paleo and can easily be made protein-rich with the addition of fish, meat, tempeh or beans (but I personally like it without the meat)

INGREDIENTS (serves 2 as a main, 4 as a side):

For the tahini dressing:

1/3 cup tahini paste (see below for recipe)
1/3 cup water
1 tablespoon of miso paste
salt to taste

For the salad:

half a pound of kale
half a large avocado
2 fresh figs
handful of walnuts
1 tablespoon of honey/maple syrup
1 teaspoon of cumin
1 teaspoon of cinnamon

METHOD:

To make tahini:

1) Toast sesame seeds in frying pan until they turn lightly golden in color. (NB: this is optional but toasting the seeds will give it a nuttier flavour). Transfer seeds to a plate / roasting pan and let it cool completely.

2) Grind in a food processor fitted with the S-blade. Process for 2-3 minutes until sesame seeds form a crumbly paste. Next, add 2-3 tablespoons of olive oil (NB: any neutral oil will do, including grapeseed or sesame oil). Process for 1-2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste. For a thinner consistency, add more oil. Add salt to taste and process until combined.

Tahini dressed kale salad (22 of 27)

4) Transfer the tahini to an airtight jar (I love the mini Weck ones). It will keep in the fridge for a month or longer (sadly, mine was demolished within two days). If the mixture separates, stir the tahini to redistribute the oil.

Tahini dressed kale salad (21 of 27)

To make the kale salad with the tahini dressing:

1) Wash kale leaves and remove stems. Cut into strips (width according to your liking).

Tahini dressed kale salad (13 of 27)

2) Slice figs and slice avocado.

3) Toast the walnuts. Turn fry pan on medium heat, pan fry walnuts until they turn light golden brown. Transfer to a bowl and add some honey (or maple syrup), cinnamon, and cumin. Toss until combined.

4) Make tahini dressing. Add 1/3 cup tahini with 1/3 cup of water until desired consistency obtained. Add the dollop of white miso paste (optional) and shake vigorously until combined.

5) Mix walnuts, avocado, figs and kale salad together. Dress with the tahini miso dressing.

Tahini dressed kale salad (6 of 27)

April 23, 2015 3 comments

Vegetables Vegetarian

Crispy Broccoli Parmesan Fritters

by michelletang118 March 27, 2015

written by michelletang118

Broccoli will never have to taste so bland again!!!

Why not switch up the way you cook broccoli and make fritters instead? Incorporating all the goodness of broccoli with some naughty indulgence of parmesan, I present to you thy crispy broccoli fritter. Serve these crispy fritters with some greek yoghurt and a squeeze of lemon juice (I swirled in some pesto too). Vegetables no longer have to taste so bland ever again! In fact, your children (for those of you who have them) may even like it so much that they will be persistently asking you to fry them some everyday.

Broccoli is one of the most nutrient-dense foods. It is especially rich in Vitamin C and an excellent source of vitamins K, A, B6 and E, as well as folic accident fibre. It is a very good source of phosphorous, potassium, magnesium. It also contains glucosinolates, phytochemical with tremendous anticancer effects, and the carotenoid lutein. A 3/5 ounce (100 gram) searching of cooked broccoli provides 35 calories, 2/3 grams of protein, no cholesterol, 0.4 gram of fat, 7.2 grams of carbohydrate, and 3.3 grams of fibre.

Broccoli demonstrates remarkable anticancer effects, particularly in breast cancer. Compounds know as glucosinolates, specifically indole-3-carbinol and sulforaphane, increase the excretion of the form of oestrogen linked to breast cancer. Indole-3-carbinol also increases the ability of the liver to detoxify toxic compounds as well as decreases the growth of human papillomavirus (a virus linked to cervical cancer; and hence the widely encouraged Gardicil vaccination for young women). Broccoli is also a rich source of lutein, which has also demonstrated anticancer effects. It may also be helpful in warding against the development of age-related macular degeneration, as this carotenoid is concentrated in the retina, where it acts to protect it from damage.

Preliminary studies suggest that, in order to cut the risk of chancery half, the average person would need to eat about two pounds of broccoli or similar vegetables per week.

INGREDIENTS (yields 5):

1 small-medium sized bundle of broccoli (~225 grams / 3 cups chopped)
1 large egg
1/2 cup of all-purpose/wholemeal flour
1/3 cup of freshly grated parmesan
1/2 teaspoon of kosher salt (or more), to taste
A pinch of red chilli flakes or ground black pepper
Olive oil, for frying
Greek yoghurt and dash of lemon juice to serve (optional)

METHOD:

1) Prepare your broccoli. Wash and separate the florets from the biggest stem(s). Chop florets into 1-inch chunks. Steam florets until tender but not mushy. (NB: lazy method is to just simply boil them).

2) Mash the steamed broccoli with a potato masher keeping the bits recognisable.

Broccoli Fritters (11 of 13)

2) Whisk the egg into a large bowl. Add the flour, grated parmesan, salt and pepper. Mix together.

Broccoli Fritters (12 of 13)

3) Add in mashed broccoli into mixture. Fold with spatula until everything is combined. Adjust seasonings to taste.

4) Heat a large, heavy skillet over medium-high heat. Once hot, add in ~2 tablespoon of oil. Once oil heats up add a large spoonful of the batter and flatten with back of spatula or spoon. Pan-fry until golden on both sides (~2 minutes each side). You can cook multiple fritters at the same time, just make sure they don’t touch one another. Once cooked, transfer each fritter to a paper towel to drain.

5) Serve fritters plain or with lemon juice. You can also serve with some greek yoghurt mixed with some lemon juice (I swirled in some additional pesto into my yoghurt).

Broccoli Fritters (1 of 1)

March 27, 2015 2 comments

Appetiser Sides Vegetables

Prosciutto Wrapped Baby Asparagus Rolls

by michelletang118 January 13, 2015

written by michelletang118

Once again, was itching to make something “new” tonight. Purchased some baby asparagus late last week and bought some prosciutto this morning. So I thought to myself, why not make some wrapped prosciutto baby asparagus bundles? A fancy and delicious appetizer of tender-crisp asparagus wrapped in salty prosciutto that comes together in only ten minutes and requires only two ingredients. Sophistication made easy.

Before I begin, let me highlight some interesting health benefits of asparagus. Did you know that this herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

Asparagus is also packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.

One more benefit of asparagus: It contains high levels of the amino acid asparagine, which serves as a natural diuretic, and increased urination not only releases fluid but helps rid the body of excess salts. This is especially beneficial for people who suffer from edema (an accumulation of fluids in the body’s tissues; sadly, something I am prone to with my swollen legs) and those who have high blood pressure or other heart-related diseases. So let’s proceed with the steps behind creating this appetizer to deceptively impress your guests (“deceptive” because in actual fact, this simple appetizer barely takes no longer than ten minutes to prepare).

INGREDIENTS:

Pack of baby asparagus
Pack of Prosciutto

Proscuitto wrapped baby asparagus rolls (1 of 17) METHOD:

1) Wash asparagus and pat dry, cut woody ends off. Gather 5 baby asparagus together to form neat bundles. Begin at the top of the asparagus spears and wrap prosciutto in a downward spiral until ~1.5-2 inches away from the bottom stem. 2) Continue wrapping all the separate bundles. 2) Place a skillet on medium-high heat and add some classic olive oil. Swirl the pan.

3) Working in batches so as not to crowd the pan, place the wrapped asparagus spears in the hot pan and cook until prosciutto is crisp and browned and asparagus is tender-crisp, about 2-3 minutes per side. Proscuitto wrapped baby asparagus rolls (5 of 17) 4) Remove asparagus to a plate lined with a paper towel to drain while you cook the remaining spears. Serve promptly while hot.

January 13, 2015 0 comments

Sides Vegetables

What’s Up Brussel Sprout?

by michelletang118 January 4, 2015

written by michelletang118

I know not everyone fancies brussel sprouts but don’t think you can go wrong with them when delicately flavoured with bacon bits. This dish makes a perfect side that will complement a pasta or meat dish well.

INGREDIENTS:

1 pack of brussel sprouts
Bacon bits (about a handful)
Olive oil
Salt and pepper, to taste.

METHOD:

1) Wash brussel sprouts thoroughly in colander. Drain.

2) Heat fry pan on high and add olive oil. Throw in the bacon bits and pan- fry a little until browned. Add the brussel sprouts and cook until done (for a faster method, it is advisable to parboil the brussel sprouts first or slice them into halves). Season with salt and pepper.

3) Serve whilst hot as a side dish.

January 4, 2015 0 comments

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