Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [36]
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Make a Meal
Serve with Black Rice, Mango and Sugar Snap Pea Salad ([>]) and Chilled Watermelon and Tomato Soup ([>]).
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ROASTED RED PEPPER AND WALNUT SPREAD Vegan
This spread, called muhammarra, is eaten widely throughout the Middle East. The ingredients differ from kitchen to kitchen, but generally it is based on roasted red peppers, walnuts and pomegranate molasses. The recipe was introduced to me by a friend, Turkish food and travel expert Kathleen O'Neill. Eaten primarily as a dip with pita chips or vegetable crudités, it is also delicious on crostini or bruschetta, topped with finely chopped walnuts.
Prep Time: About 15 minutes
Serves: 8
1½ cups walnut pieces
1 slice whole wheat bread crumbled (about ½ cup)
1 jar (12 ounces) roasted red peppers, rinsed, drained and coarsely chopped (about 1½ cups)
¼ cup extra-virgin olive oil, plus more to taste
2 tablespoons pomegranate molasses (see [>]), plus more to taste
1 tablespoon fresh lemon or lime juice, plus more to taste
¾ teaspoon ground cumin
¼ teaspoon cayenne, or to taste
Coarse salt
Pinch of sugar (optional)
Pita chips ([>]), for serving
Combine the walnuts and bread in a food processor and process until finely chopped. Add the roasted peppers and oil and process until smooth. Add the pomegranate molasses, lemon juice, cumin, cayenne and 1 teaspoon salt. Process until blended.
Add more oil, 1 tablespoon at a time, until the mixture is thick but easy to scoop or spread. Taste and add more pomegranate molasses and salt if needed. (If the pomegranate molasses is sweet, the spread may need a dash more lemon or lime juice; if it is tart, it might need a pinch of sugar.)
Refrigerate the spread, covered, until ready to serve. The flavors will mellow as it stands. Serve with pita chips.
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Make a Meal
Serve spread on crostini or bruschetta ([>]) as an accompaniment to Tomato Couscous with Cinnamon and Raisins ([>]), Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots ([>]), Broccoli and Red Onion Stir-Fry with Tamari Walnuts ([>]) or Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]).
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MULTI-MUSHROOM PÂTÉ Vegan
This smooth, spreadable mixture of mushrooms spiked with sautéed garlic, sun-dried tomatoes and a trio of fragrant herbs can be made ahead. It keeps well for up to 1 week.
Cook Time: 15 minutes
Serves: 6 to 8
4 tablespoons extra-virgin olive oil
12 ounces mushrooms (any combination of white button, cremini and/or oyster mushrooms), coarsely chopped (about 4 cups)
4 ounces shiitake mushrooms, stems discarded, coarsely chopped (about 1½ cups)
2 garlic cloves, grated
2 tablespoons chopped fresh Italian parsley
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 teaspoon coarse salt
Freshly ground black pepper
¼ cup oil-packed sun-dried tomatoes, drained, blotted dry and finely chopped
12–16 crostini or bruschetta ([>]), for serving
Heat 2 tablespoons of the oil in a large skillet over medium heat until hot enough to sizzle a piece of mushroom. Add all of the mushrooms and cook, stirring, over medium-high heat until softened and lightly browned, about 10 minutes. Add the garlic, 1 tablespoon of the parsley, 1 teaspoon of the thyme, ½ teaspoon of the rosemary, the salt and a generous grinding of pepper and cook over low heat, stirring, for 2 minutes. Cool slightly.
Transfer the mushroom mixture and the remaining 2 tablespoons oil to the food processor and pulse until the mushrooms are finely chopped and the mixture is blended. Transfer the mixture to a bowl and fold in the sun-dried tomatoes.
Spread the mushroom mixture on the crostini or bruschetta and garnish each with a light sprinkling of the remaining parsley, thyme and rosemary. Serve immediately.
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Make a Meal
Serve as an accompaniment