There was no mistaking it this month. We’ve moved out of our summer repertoire of recipes and are solidly into winter vegetable territory.
If this month’s recipes are any indication, however, that’s not such a bad thing.
Carrot, Orange, and Cashews
On the rare occasion that I find myself supreming an orange, my mind always turns to this:
Am I the only one? Probably.
Sectioning the oranges aside, this was a very simple salad, flavoured with a little cumin and cider vinegar, but really playing on the flavour combination of orange, carrot, and cashew. It’s got a vibrancy that a typical carrot salad lacks and the juice of the orange manages to intensify the carrot’s flavour without itself disappearing.
I was out of cumin seeds, so I used ground cumin, but I don’t think the salad suffered. This dish provides a nice contrast to the usual heavy fare of winter and would brighten any casual gathering, both in colour and taste. Something to keep in mind as the rainclouds make Vancouver their winter home.
Eggplant and zucchini are my partner’s two favourite vegetables, but he likes them served very plain. And separate. So, I was mostly on my own for this one.
I like the idea of this dish more than the execution – roasting the vegetables together left them a little underwhelming, I thought. If I make this again, I’d roast the eggplant whole, while caramelizing the onion on the stovetop. Then, I’d add cubes of zucchini to the onion to soften a little. Finally, I’d toss them with chunks of the roasted eggplant and the rest of the ingredients. I think this would add some depth of flavour that I found a little lacking in this dish.
Broccoli Salad with Asian-Style Dressing
This is a perfect lunchbox salad. You could make it the night before and refrigerate it, then pull it out and let it come to room temperature before lunch. You’ll just need to remember to pack two little containers containing the toasted sesame seeds and the slivered green onions, so you can dramatically strew them over your salad before digging in. Lunchroom theatre.
This one’s definitely on my ‘make again’ list. I especially liked that the dressing was complex without being too assertive.
Roasted Cauliflower with Lemon and Paprika
This dish is another simple treatment for a brassica. Florets of cauliflower dusted with smoked paprika and roasted with lemon wedges. I could eat this every day.
Intrigued by this month’s recipes? Buy the book and join us.
Here are the links to the rest of the group’s posts for this month. I encourage you to check them out – you’ll meet some wonderful bloggers and get some great inspiration for vegetarian eating.