Cottage Cooking Club – October 2014

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.


15 thoughts on “Cottage Cooking Club – October 2014

  1. I thought the orange/carrot salad was wonderful as well. So simple, yet bursting with flavor. The vegeree does need a little tweaking – I did add some butternut squash, garlic, and cumin, but still, it was lacking. I’ll have to give the cauliflower a try – everyone has enjoyed this one – I opted for the Brussels sprouts version. The broccoli salad was good, but I think I would prefer it warm – the dressing was delish.

    1. It seems like everyone felt that way about the Vegeree – glad I wasn’t the only one! Do try the cauliflower. It was excellent. I’m going to have to try the Brussels sprouts, as they’re a winter favourite and this recipe sounds delicious.

  2. Everything looks wonderful, Teresa. I really enjoyed the broccoli salad also but never considered it as a lunchbox option – great idea. Not many made the vegeree but there seems to be a consensus about the flavour needing tweaking. Funny, I didn’t make it because I thought it would be too spicy for my family!

  3. Hi Teresa, all of your dishes look delicious, like your idea to caramelize the onion in the vegeree, that would give it an wonderful boost of flavor. Great presentation!

  4. What a nice set of choices you made. I love hearing about the ones I didn’t choose. I’m now going to try the broccoli salad. It sounds perfect for lunch. I liked the flavors of cauliflower too. This book’s recipes are quite simple with a high return on effort with interesting taste combinations. See you again on Friday!

    1. Thanks, Betsy. That’s the nice thing about this group. You can make as many recipes as you can manage and then taste vicariously through others’ posts. I agree with you about the cookbook. He does make good vegetarian eating very simple and he has combinations I haven’t seen elsewhere. Loving the book and the group.

  5. I didn’t make the same choices as you, Teresa, and that’s why this group is so much fun. You also didn’t make the warm mushroom/roasted squash salad that everyone is raving about. Me, neither. But the cauliflower is something I will make. Like you said, that flavor combo is delicious so worth a try. I had never heard of Vegeree! Your phrase, “as the rainclouds make Vancouver their winter home,” is fabulous. I can actually “see” your description. Nice Post.

    1. I agree, Mary. I love the way the group is set up for that reason. I feel I missed out on that mushroom/squash salad – it had universal rave reviews. And thanks! It sort of feels almost like a seasonal migration when the rains return.

  6. Teresa, what a wonderful array of dishes you made – I did not get around to making the Vegeree, although I was dead set on making it for the kids (the name is such so cute to a German´s ear) but I simply ran out of energy – although you found it a tad underwhelming, I would still like to try it I think…we shall see. And the carrots look wonderful too – the second recipe that I missed – reading your comments, I should make the recipe soon, it looks bright and healthy and sounds delicious.
    Love all your comments and explanations! I did listen to the song on this rainy late October morning – I think I will not get that out of head for the rest of the day.

    1. I’m glad you enjoyed the song, Andrea! It’s a nice one for a rainy day. I did love the carrot salad and didn’t dislike the vegeree – it just needed a little something more for me, I think.

  7. Great recipes this month. I felt that the Vegeree needed more curry powder – the cumin idea is a good one as is adding squash. The comment at my dinner table was that smoked fish would make a good addition too LOL 😉 I served it with a raita and mango chutney as it was quite dry by itself.

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