Log in

Previous Entry | Next Entry

Now eat up. There is pudding later.

  • Nov. 17th, 2010 at 10:49 PM
Maybe you have someone who is vegan at your table or maybe someone who can't eat gluten and you want to feed them something besides a rice cake and sympathy. Here is a pretty side dish that can also work as a main dish for your restricted dining companions.

Delightful Veg & Mash

Let's chop up some vegetables shall we? Peel/slice about 3 potatoes of varying color/size. Maybe some Finns, a mountain rose and one of those deep purple ones that can stain your cutting board. Peel and slice 2 carrots and a turnip as well. In a large baking dish you will toss together 2 sprigs of thyme, 1 Tbs of oregano and 1 Tbs of parsley. Add your root vegetables and 2-4 cloves of chopped garlic. Some people like a more pronounced garlic flavor, some... not so much. We must be gentle with those sorts. Season with salt and pepper. Toss toss toss. Then you will stir in 3 Tbs of tomato sauce and 1/4 cup of olive oil. Everything should be coated and look somewhat appealing. Pop that in the oven at 350F for about 30 minutes. The kitchen will smell fantastic. Once things have slowly cooked you will remove the dish from the oven and then add more vegetables! 1 half of a red or yellow bell pepper -chopped. You could add green but then I wouldn't touch the dish. Green bell pepper tastes to me like a gym locker room smells. Let that description sit with you awhile. Also add about a cup of artichoke hearts. If you have a bit of squash, why not toss it in there as well. It can provide more color. (make sure it is chopped into bite-sized pieces.) Then add another 1/4 cup of olive oil and maybe another Tbs of tomato sauce. Again you toss with joy and glee because you will make someone a good meal. Put everything back in the oven for another hour or so. The vegetables should be tender and beautifully brown but not wizened.

While you are cooking the vegetables you will be making something else to serve as the bed for this dish.

Cannellini Bean Mash

Fill a pot with water, add 1 cup of dried cannellini beans, 1 onion (peel it please) and a sprinkle of salt. This is one of the few times you can add salt without turning beans into little pebbles. Bring it to a boil and then cover and reduce to a simmer. It will take about an hour/hour and a half to make the beans tender. Drain the beans (but saving a bit of the bean water for later) and then pulse in a blender or food processor. You can add plain olive oil to the mash (about 1/3 of a cup) OR if you are feeling wild and sexy you could take the olive oil in a pan and add a sprig or two of rosemary and warm up the oil allowing the rosemary to infuse the things. It is pretty delicious and adds a beautiful aroma to everything. But back to the beans, add in 3 cloves of chopped garlic and the juice of a lemon. Plus a bit of salt and pepper to taste. You don't want the mash to be completely smooth. Some do, but a bit of texture is good. Plate that and add your vegetables on top. There is a great deal of flavor to be had here and a nice balance of vegetable and protein so your dining companion won't feel shorted when it comes to dinner. If people are vegetarian you can add a bit of parmesan cheese on top. (also gluten-free)

roasted veg


k425 wrote:
Nov. 18th, 2010 09:19 am (UTC)
This coeliac with a vegan brother loves you.
au_gout wrote:
Nov. 18th, 2010 04:19 pm (UTC)
Everyone can have something to eat and no one will get stabbed with a fork... at least until dessert.
robiewankenobie wrote:
Nov. 18th, 2010 04:11 pm (UTC)
what all vegetables did you use, darlin'?
au_gout wrote:
Nov. 18th, 2010 04:21 pm (UTC)
a few different potatoes, a turnip, artichoke hearts, carrots, red bell pepper...
The potatoes I used were yukon gold, purple and german butterball. If you like different vegetables -go for it. I think some green beans would be good or maybe brussels sprouts. I suspect parsnips would be pretty terrific too.
robiewankenobie wrote:
Nov. 18th, 2010 04:31 pm (UTC)
i love me some parsnips in a roast. good times. also? i had no idea that dry cannellini beans cooked so quickly.
au_gout wrote:
Nov. 18th, 2010 04:57 pm (UTC)
There are some various ideas about how you handle dry cannellini beans. You can soak them overnight -which can be useful if you are short on time. Really when the time is more of a guide-line. You cook them until they seem done enough for you. In a way it can be good to make this the day before you eat the mash and then warm them when you want to eat them.
au_gout wrote:
Nov. 18th, 2010 04:57 pm (UTC)
It also allows the flavor to develop a bit more if you let the mash sit a day in the fridge.
ms_pooka wrote:
Nov. 18th, 2010 05:11 pm (UTC)
once again, you speak to me. and my freshly veganized, celiac-ized husband. and my tub of cannellini beans that i have yet to be inspired to reconstitute. and my recently returned desire to purchase a turnip.

i think i will have to actually make this one. instead of just imagining to make it, like i do with many recipes.
au_gout wrote:
Nov. 19th, 2010 06:57 pm (UTC)
Go for it. What is nice is that you can do five minutes of work here and there and then do other things. A useful sort of dish when you have small people around. Chop vegetables. Break up fight. Toss vegetables. comfort crying child. Put veg in oven. Tell kid to not ingest whatever they are trying to ingest.
ms_pooka wrote:
Nov. 22nd, 2010 07:50 pm (UTC)
alright. i'm doing it. and somehow, i missed the exciting part about the onion taking a bath with the beans. does it go into the blender as well?
au_gout wrote:
Nov. 22nd, 2010 09:26 pm (UTC)
You can remove the onion if you would like. Maybe add garlic if you want to live wildly.
needlediva wrote:
Nov. 18th, 2010 06:00 pm (UTC)
so my first thought is, "you know what this needs? BACON."
because i am unrepentant.
au_gout wrote:
Nov. 19th, 2010 06:57 pm (UTC)
Yep. Just be grateful you don't have a gluten allergy.
needlediva wrote:
Nov. 19th, 2010 07:04 pm (UTC)
everyday. also grateful to not be lactose intolerant, bacon allergic, or anything else that will stop me. in comparison, being type II diabetic is a piece of you-should-pardon-the-expression cake.
cookie_chef wrote:
Jan. 25th, 2011 06:29 pm (UTC)
Beautiful plate shot.



Latest Month

November 2011


Powered by LiveJournal.com