STEAMING VEGGIES
~ Steaming vegetables is an ideal way to retain flavor, shape, and nutrients to our food. After steaming transfer cooked veggies to a bowl, add some citris juice, vinaigrette, or fruit juice and top with herbs, spices, or seeds.
Dijon Potatoes
• 4 cups baby potatoes, steamed or boiled until tender and cooled
• 1/2 cup Dijon Vinaigrette
• 2 Tbsp chives, chopped
~ First, gather and prepare your mise en place ~
~ Dijon Sauce ~
– 1/4 cup Dijon mustard
– 1/4 cup Apricot Paste
– 1 1/2 tsp liquid sweetener
– 1 1/2 tbsp shallot, minced
– 1/2 cup rice vinegar
– 1/4 tsp freshly ground black pepper
– 1 clove of garlic, minced
– 1 tbsp tarragon, minced
– splash of orange juice or water to thin
In small bowl, whisk Dijon, vinegar, Fruit Paste, sweetener, shallot, garlic, tarragon and black pepper well. To thin, feel free to use a splash of orange juice or water. If using a jar of similar container, pour all ingredients into the container, close with lid and shake vigorously.
Dry Heating cooking method
Key Cooking Concepts
- identify and describe key dry-heat cooking methods that don’t use oil
- practice heating a pan properly
- explain the importance of temperature control in dry-heat cooking
- practice key techniques, including dry sauté and roasting
- concentrate and reduce ingredients to maximize flavors in recipes without the use of oils
- apply your knowledge of dry-heat cooking methods to prepare a variety of dishes
An important thing to keep in mind is that foods will not brown, color or caramelize in the presence of too much moisture. If you want to achieve color, start by cooking the vegetables in a dry pan as this will begin the caramelization process. Once you achieve the desired coloration then add your liquid.
Tips for Roasting Without Oil
1. Use a non-stick roasting pan, parchment paper or a silicone baking mat (e.g. Silpat) to ensure that vegetables do not stick to the pan.
2. If using spray oil, use minor amounts to prevent sticking and help the vegetables release properly. One or two short sprays should be sufficient.
3. Use small amounts of stock to provide moisture while roasting.
4. Slow roasting vegetables and roots in a foil bag allows them to steam in their own juices which will also help them retain their sweetness. Using a foil bag in this way combines the benefits of roasting and steaming and is a great way to really bring out the earthy sweetness of beets, sweet potatoes, and squashes.
5. When vegetables are roasted without oil, the finished product is a bit drier than it would be otherwise. However, finishing the roasted vegetables and adding flavor post-cooking, such as by tossing them in a small amount of flavorful liquid will boost flavor and add complementary flavor notes to the dish.
Roasted Cauliflower w/ Lime, Chili & Cilantro
Ingredients
• 1 large head cauliflower, cut into florets
• 2 to 3 tbsp stock or water
• 1 lime, halved
• 1 tbsp Chili Powder
• 1 tsp garlic powder
• 1 tsp dried Mexican oregano
• 1/2 tsp freshly ground black pepper
1/4 cup cilantro
Description
To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half.
Next, place the cauliflower into a large bowl and add the stock and squeeze on the lime juice — toss to evenly coat the cauliflower in the liquid. Reserve the squeezed lime for later. Next add the chili powder (Below is recipe), garlic powder, dried oregano, and pepper. Note: The amount of chili powder needed will ultimately depend on how spicy you like your food and how spicy your chili powder is.
~ CHILE POWDER RECIPE ~
2 tbsp paprika
2 tsp oregano
1 1/2 tsp cumin
1 1/4 tsp garlic powder
1 tsp onion powder
1 1/4 tsp cayenne pepper
1/2 tsp chipotle powder
Toss to evenly coat the cauliflower in the spices.
To roast the cauliflower, line a baking sheet with parchment paper or a silicone baking sheet. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Place the reserved lime onto the tray and place the tray into the oven.
Roast the cauliflower for 15 to 20 minutes, or until they are cooked to your liking. Note that you may need to toss the vegetables and/or turn the tray during cooking.
To finish, re-squeeze the roasted limes over the cauliflower — being careful, as the limes will be hot. Lastly, season to taste and garnish the cauliflower with the fresh cilantro. Serve immediately.
Roasted Sweet Potato Salad with Arugula & Balsamic Vinegar
~ Ingredients ~
• 2 cups sweet potatoes, peeled and cut in 1–inch cubes
• 2 tbsp white balsamic vinegar
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cinnamon
Preheat oven to 375°F (190°C) for a convection oven or 475°F (245°C) for a conventional oven.
Toss the sweet potatoes with the vinegar, freshly-ground black pepper, and cinnamon.
On a non–stick sheet pan, or one lined with parchment or a silpat, spread out the potatoes evenly. Place in the oven and roast, turning vegetables over once, for 15-20 minutes or until tender and slightly browned.
Let the potatoes cool until they are near room temperature.
Dressing Ingredients
• 1/2 cup white balsamic vinegar
• 3 tbsp liquid sweetener
• 1/4 tsp cinnamon
• 2 tbsp fresh chives, minced
~ Prepare the dressing while the potatoes are roasting ~
In a small bowl, whisk together the remaining balsamic vinegar, honey, cinnamon and chives.
To finish the dish, in a large bowl, gently toss together the arugula and shaved fennel. Next, add the potatoes, drizzle with dressing and toss.
To serve, place a large helping of salad on a plate and sprinkle with toasted seeds or nuts for an added crunch.
The Boulder Vegan 