Tag: side dishes

Sweet Potato Toasts with Vegan Labneh

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This is another recipe inspired by the talented Sukkari Life – who, I’m happy to say, has inspired me to get off my butt and finally start buying bulk nuts & spices – and to focus on reorganizing my pantry with a focus on reusable containers that aren’t a pain to use and that actually fit into my space and how I use it.

I’ve only been here 6 months – it’s about freaking time.

gluten-free, paleo, vegan, vegetarian

Sweet Potato Toasts with Vegan Labneh

Inspired by Vegan Labneh from Sukkari Life

1 sweet potato
1 c. cashews (soaked in warm water for at least 20 minutes)
1 Tbsp. rice vinegar
Juice of 1/2 lemon
Salt
1 – 2 tsp. dried rosemary
1 – 2 Tbsp. water
Dash white pepper
1 small garlic clove
Pomegranate arils
Pomegranate molasses (make sure to grab one with no sugar added!)

Preheat your oven to 200C. Wash your sweet potato and cut into “toasts” about 1/4 inch thick (or thinner if you happen to have a mandoline and want to make your life easier).

Arrange on a baking sheet, rub with a little oil, and hit with salt and black pepper.

Bake 25 – 35 minutes or until browned and blistered in spots – your thinner slices will be crispy and the thicker ones will still be good. Keep in mind that if you save some for tomorrow, your tomorrow toasts will not be shatter crisp like today’s. Which is still fine. I ate mine over 3 days and loved them cold and a touch floppy for breakfast on day 3.

While the toasts are toasting, blend everything else but the pomegranate products to form a thick paste not unlike a thick yogurt that happens to taste tangy.

To serve, spread the labneh on the toast and top with double pomegranate. Would also be delicious with a sprinkle of fresh thyme if you have it. I did not.

Serves a few, depending on the size of your potato

Curried Cabbage with Eggs

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I was not sure this dish was going to turn out how I’d planned it to. I’m still on a Sri Lankan / curry kick, wanted to make some noodly cabbage, and thought I remembered seeing eggs with cabbage somewhere on the Internets or on a menu. Maybe. I’m glad I took a chance. This turned out fabulous.

Gluten-free, paleo, keto, vegetarian

Curried Cabbage with Eggs

1/2 small head cabbage (about 3 cups when cut into thin ribbons)
1 Tbsp. ginger garlic paste
1/2 red onion (about 1/2 cup diced)
1 Tbsp. madras curry
Pinch turmeric
1/2 tsp. chili flakes
2 – 3 Tbsp. fat of choice (I used ghee)
Juice of 1/2 lime

Cut your cabbage into ribbons and dice the onion.

Heat 2 Tbsp. fat in a large pan over medium. Add the cabbage, salt, and sautee until slightly browned – about 5 – 7 minutes.

When the cabbage is browned, push to the side and add the remaining Tablespoon fat, onion, curry powder, ginger garlic paste, turmeric and a bit more salt. Stir together and let go 1 – 2 minutes.

Stir into the cabbage and cook an additional 4 or 5 minutes or until the onions are soft and the cabbage is to your liking.

Take off the heat, sprinkle with the chili and stir. Toss with a couple cranks salt and the lime juice.

Place in a bowl and set aside while you make your eggs.

For The Eggs

2 eggs
1 Tbsp. fat of choice (I used ghee)
1 tsp. ginger garlic paste
1/2 tsp. yellow mustard seeds
1/2 tsp. turmeric
1 tsp. madras curry

Put the pan over medium-low heat. Add the fat, ginger garlic paste, mustard seeds, turmeric and curry and cook 1 – 2 minutes or until bloomed (fragrant).

Break the eggs into the pan and softly scramble until almost dry. Cut the heat.

Add on top of the cabbage and serve.

Makes 1 dinner sized serving or can stretch for 2 for lunch

Sri Lankan Style Curried Eggplant

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Mmmmm. I don’t know that this turned out *quite* right, but it was freaking delicious nonetheless. To make a well-rounded meal, add some rotisserie chicken to your bowl and top with this goodness.

gluten-free, keto, paleo, vegetarian, vegan

Sri Lankan Style Curried Eggplant

1 lb. eggplant
1/2 c. oil (I used coconut because that is what I had)
1 Tbsp. ginger garlic paste
1 red chili
1 small red onion
1 tsp. turmeric
1/2 tsp. chili powder
1 Tbsp. madras curry powder
2 Tbsp. apple cider vinegar
1/2 tsp. honey or sugar-free sweetener
1 tsp. yellow mustard seeds
Salt

Heat the oil in a large pan over medium-high. While the oil is heating, cut the eggplant into 1-inch strips; dice the chili and onion. When the oil is hot, add the eggplant in a single layer with plenty of room (you may need to do this in 2 – 3 batches) and fry until browned on all sides. Remove from the oil to a plate covered with paper towels and sprinkle with salt.

When all the eggplant is browned to your liking, drain all but a Tablespoon of oil from the pan. Add the onion and chili and cook until softened.

While the onion and chili is working, make a paste out of the ginger garlic paste, mustard seeds, turmeric, chili powder, curry powder, vinegar, and honey. Add to the pan when the onion and chili are soft. Cook 3 – 4 minutes, stirring continually, to mix.

Add the eggplant and let cook an additional 2 – 3 minutes. Taste for seasoning and add salt if needed.

Serves 2 – 3 as a side 

Sri Lankan Style Okra Curry

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Sri Lanka. Man, was that place full of good food. Home to many cultures, religions and ethnicities including: Sinhalese, Tamils, Buddhists, Muslims, Christians, Moors, Burghers, Malays, Chinese and Vedda; this tiny nation off the southern coast of India has a mix of flavors and influences when it comes to food (and everything, really – it’s also a former British colony, so there’s that as well).

Most of what we ended up eating (and craving) was curry, and most of those tasted like a combination of Indian (luckily only a little British-Indian) and Chinese flavors. Yuuuuuuuuuum.

Pics, btw, of the trip coming shortly-ish – DH took some great landscape HDRs and I’m waiting on him to process those. Of course, he has some Photoshop-free travel coming up — so it might be awhile. Hold, please.

Back to the food. DROOL. And there’s more Sri Lanka-inspired goodness coming in the next few weeks. CUISINE, I WILL LEARN YOUR SECRETS.

gluten-free, paleo, vegetarian, vegan, keto

Sri Lankan Style Okra Curry
inspired by Sri Lankan Lady’s Fingers (aka Okra, Bandakka) by Island Smile

1 lb. or so okra (3-4 cups when cut)
4 Tbsp. fat of choice (I used half neutral oil and half ghee)
1 medium tomato
1 medium onion
2-3 cloves garlic
1 Tbsp. ground turmeric
1/2 – 1 tsp. cayenne powder
Juice 1/2 lime
Salt

First, prep your ingredients by slicing your okra on the diagonal, and chopping the tomato, onion, and garlic.

Put your okra in a large bowl, salt liberally, and sprinkle with turmeric. Toss to combine.

Heat your largest pan over medium heat. Cover the bottom of the pan with okra (you may have to do multiple batches) and dry fry 5-7 minutes or until the edges start to brown. Set aside. (note: my okra did not kick off much of the dreaded horrorslime. If yours is, and I’ve only really gotten okra to kick slime the first time I ever tried cooking it, cook until it’s is gone. Nobody wants that – slime wins no hearts and minds).

Raise the heat to medium-high and add the fat, onion, garlic, tomato and another hit of salt. Sautee until the onions are soft and start to brown.

Add the okra back to the pan and cook, stirring frequently, another 4-5 minutes. Taste for salt. Sprinkle the cayenne over top, stir to combine, and cook an additional minute or so.

Turn the heat off and hit with some lime and more spice if desired.

Serves 2 for dinner as a main course – great combined with leftover rotisserie chicken – or 4 as a side

Roasted Cauliflower with Shallot Oil

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This isn’t the least fussy thing I’ve ever made, but it’s ready in under an hour and is freaking delicious.

Inspired by this Instagram post by Heidi Swanson at 101 Cookbooks. I’d forgotten just how inspiring I find her take on flavors. /swoon

gluten-free, paleo, keto, vegetarian, vegan

Roasted Cauliflower with Shallot Oil

1 small head cauliflower
Fat of choice
1/2 head garlic split into cloves
1/2 tsp. yellow mustard seeds
1/4 tsp. black cumin seeds
1 Tbsp. minced garlic & ginger
1 tsp. turmeric powder
1-2 large shallots
Salt & pepper
Optional: pulled rotisserie chicken

Preheat your oven to 400F/200C.

First, peel and finely slice the shallots. Add to a small pot with enough fat to cover the bottom. Place over med-high heat until simmering, lower to med-low, and let go until the shallots are crisped up.

Break your cauliflower up into florets and spread in 1 layer on a baking sheet. Add the garlic cloves on one end – it’s ok if they are still in the paper skins. Drizzle everything with a generous hit of the fat you’re using and sprinkle with salt & pepper. Bake 20 minutes or so or until the shallots are done and the cauliflower is to your desired brownness.

While those two are working, make some curry-ish paste by frying the mustard and cumin seeds in 2 Tbsp. fat over medium-high heat in a small pan. When the seeds start to pop, add the garlic & ginger and turmeric. Stir quickly until the mixture is very fragrant. Set aside.

To serve, scoop out some cauliflower and top with pulled chicken if desired, a couple garlic cloves (take out of the skin), a Tablespoon or so of the shallot oil, some fried shallots, and a Tablespoon of the spice mixture.

Serves 2 – 3, depending on the size of your cauliflower and whether you’re including meat – would also be delicious with golden raisins and/or toasted nuts (I’m thinking sliced almonds, pine nuts or pistachios)

Keto Eggrolls

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Mmmmm….. eggrolls. Sushi. These are two things I kinda miss on Keto. Sure, sashimi is great – buuuuuuut I can eat my bodyweight in fresh fish, and that ish gets expensive.

I’ve got my favorite egg roll in a bowl recipes, but I wanted something a little different.

Gluten-free, paleo, Keto

Keto Eggrolls

About 4 ounces shrimp
1/2 an avocado
1/2 inch ginger
1 clove garlic
1 tsp. soy, tamari, coconut aminos or ponzu
2-3 sheets nori
A few Tablespoons frying oil

Dipping Sauce

2 tsp. rice vinegar
1 tsp. soy, tamari, coconut aminos or ponzu
1 tsp. grated ginger
1 clove garlic, grated
1 tsp. Sambal olek

Grate your ginger and garlic. Chop the shrimp. Peel and slice the avocado. In a medium pan over medium-high heat, warm a quarter of the frying oil.

Add the shrimp, garlic & ginger and stir-fry until cooked through. Set aside and wipe the pan.

Assemble the eggrolls by placing about 2 Tablespoons shrimp and a slice or two of avocado in the center of the nori sheet.

Gently roll the nori sheet, taking care to tuck the ends in like a burrito so you have an enclosed packet. If the nori rips a little, that’s ok – the frying will keep your eggroll mostly together.

Add the rest of the frying oil to the pan over medium-high heat.

When the oil comes up to temperature, place the eggrolls seam side down and fry 1-2 minutes or until crisp. Flip and fry. Be careful here not to burn your eggrolls to cinders – it’s easy. A little burned is fine; just no carbon.

To make your dipping sauce, combine all dipping sauce ingredients in a small dish.

Serves 1

Winter Salad with Haloumi Croutons

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This salad was inspired by this French cafe I love to grab coffee and lunch at, makes a great standalone lunch or dinner, and was well-received at a holiday potluck.

Glad to see my salad potluck touch didn’t disappear with the hemisphere jump. 🙂

If you’ve never had it before, Haloumi Cheese is a neat one. It’s firm, kinda salty, and doesn’t melt all the way down when you heat it – making it perfect to make crunchy little croutons out of. If you can’t find it, Parmesan crisps would be great or even that salty softer white cheese (gradana padano?).

Vegetarian, primal, almost keto

Winter Salad with Haloumi Croutons

4 cups mixed lettuce (I used baby chard and red leaf)

4 clementines

1/4 – 1/3 cup pomegranate arils

200g Haloumi Cheese

1/4 cup pistachio dust

1/4 cup olive oil

2 Tbsp. zaatar

2 tsp. Pomegranate molasses

1 Tbsp. Lemon juice

1 Tbsp. Grainy mustard (I always use Maille)

Salt & pepper

First, make your Croutons by cutting the Haloumi into thin slices and frying over medium/medium-high in a Tablespoon or two of ghee or other fat of your choice until golden brown and crispy on both sides. Your cheese will melt a bit, but won’t melt enough to stick to the pan even if your pan is crappy like mine. I ended up flipping mine with chopsticks and a spatula and then cutting the bits that had fused together back into chunks.

To make the dressing: in a small bowl, whisk together the oil, zaatar, pomegranate molasses, lemon juice, mustard, salt & pepper. Set aside until it is time to serve.

To assemble the salad: combine the lettuce and pomegranate arils in a large bowl. Peel and segment the clementines and add (you may want to cut the segments in half and de-seed first). Toss to combine. Top with the croutons and pistachio dust.

Drizzle the dressing over top and serve.

Serves 6-8 as a potluck side

Beet & Potato Mash with Pistachios

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This side was inspired by some of the new spices I’ve encountered in my new home. Plus, it’s a great shade – so that’s hard to resist.

Gluten-free, vegetarian

Beet & Potato Mash with Pistachios

2 small potatoes
1 small roasted beet
1/2 cup creme fraiche or cream cheese or crema
3 Tbsp. zaatar
1/4 cup pistachio meat
3 – 4 tsp. dry lemon powder or sumac or some preserved lemon
2 Tbsp. butter
Salt & pepper to taste

Peel your potatoes and chop into small pieces. Boil 8 – 10 minutes (or until soft) in a pot of salted water.

While the potatoes are working, chop the beet fairly finely and add to a large bowl with half the creme fraiche, the butter, a hit of salt and pepper, and half the spices.

Drain and mash the potatoes when they’re ready. Add to the bowl and mash – taste – add the other half of the creme fraiche and spices. Taste, salt & pepper and adjust to your taste.

In a dry pan, brown your pistachios. Chop and add to the top of the potato beet mixture.

Serves 2 for dinner + 1 for lunch

Rosewater Roasted Carrots

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This side was inspired by the rosewater carrots at Dig Inn. Their version was a bit on the drab side but a fascinating concept, so I kicked the acid profile up a bit.

gluten-free, paleo, vegetarian, vegan

 

 

Rosewater Roasted Carrots

 

1 bunch small carrots
Sprinkle of your favorite roasting oil
2 Tablespoons apple cider vinegar
1 Tablespoon rosewater
Juice of 1 lemon
Couple good glugs extra virgin olive oil
Sprinkle cardamom
Sea salt & black pepper
3 Tablespoons hemp seeds

First, toss your carrots in your favorite roasting oil, sprinkle with salt and pepper, and roast until browned – 35 minutes or so on 375F.

While your carrots are working, whisk together the rest of the ingredients to form the dressing.

Toss the carrots with the dressing and serve.

If you want to flesh this side out a bit, toss in half an avocado and a big hand full of arugula.

Serves 2 as a side, or you can spread it out to 4 by adding a little bulk 

Lemon Rose Pea Shoot Salad

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I made this easy, Summery salad as a side dish/taco topper for my DH’s going away party. It was a big hit.
Gluten-free, Paleo, vegetarian

Lemon Rose Pea Shoot Salad

1 cup chopped red cabbage
2 cups chopped pea shoots
Zest and juice of 1 small lemon
1/4 cup olive oil
2 teaspoons honey
1 teaspoon rosewater
1 teaspoon grainy mustard (Maille, FTW)
1 small clove garlic, grated
1 Tablespoon lime basil, chopped

In a large bowl, whisk together the olive oil, lemon juice and zest, honey, rosewater, mustard, grated garlic, a big pinch sea salt and a few grinds black pepper. Add the rest of the ingredients and toss.

Serves a bunch as a taco topper/side dish