Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [73]
Cook Time: 10 minutes
Serves: 4
1½ teaspoons Moroccan spice blend (ras el hanout; see [>])
1 pound long, slender carrots, cut into ¼-by-2-inch diagonal slices (about 3 cups)
1 garlic clove, grated
1 teaspoon grated peeled fresh ginger
1 teaspoon coarse salt
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon minced preserved lemon rind (see [>]) or 1 teaspoon grated lemon zest
Sprinkle the Moroccan spice blend in a small skillet and heat, stirring, until warm and fragrant, about 2 minutes. Set aside.
Combine the carrots, garlic, ginger, ½ teaspoon of the salt and ¼ cup water in a medium saucepan. Bring to a boil, and cook, covered, over medium heat until the carrots are crisp-tender, 3 to 4 minutes. Uncover and cook over medium-high heat, stirring once or twice with a rubber spatula, until the water evaporates, 1 to 2 minutes. Remove from the heat.
Whisk the lemon juice, oil, Moroccan spice blend, the remaining ½ teaspoon salt and a grinding of black pepper in a small bowl until blended. Pour the dressing over the carrots. Stir the red onion, cilantro and preserved lemon or zest into the carrots and toss to coat. Serve at room temperature.
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Make a Meal
Serve with Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots ([>]) and Quick-Cooking Artichokes with Lemon, Mint and Feta ([>]).
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MARINATED CARROTS WITH DILL AND MINT Vegan
Whole carrots, sold in bunches with the tops still on, are pretty and versatile. Here I marinate them in a mixture of rice vinegar, mint and dill. Serve warm, at room temperature or chilled.
Cook Time: 15 minutes
Serves: 4
2 tablespoons extra-virgin olive oil (or a flavorless oil, if preferred)
1 pound small, uniformly sized carrots, halved lengthwise if thick
1 garlic clove, grated
½ teaspoon coarse salt
Freshly ground black pepper
⅓ cup unseasoned Japanese rice vinegar
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Heat the oil in a large skillet. Add the carrots, garlic, salt and a grinding of black pepper. Cook over medium heat, turning with tongs, until the carrots are tender but still firm, 10 to 12 minutes.
Add the vinegar and simmer, turning the carrots, until most of the vinegar evaporates, about 5 minutes. Transfer to a serving dish and drizzle the oil in the pan on top of the carrots. Sprinkle with the dill and mint and serve warm, at room temperature or chilled.
Substitutions
Be imaginative and vary your combination of acid and spice or herb in the marinade. Try apple cider vinegar with a cinnamon stick or ½ teaspoon ground cinnamon; red wine vinegar with fresh tarragon and garlic; or white balsamic vinegar with grated orange zest, garlic and fresh rosemary.
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Make a Meal
Serve with Toasted Bulgur, Tomato and Feta Salad ([>]).
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ROASTED CAULIFLOWER "STEAKS" Vegan
Several years ago while attending a conference, I struck up a conversation with fellow cookbook author and writer Crescent Dragonwagon about our latest cooking passions. Crescent told me she had been slicing heads of cauliflower into "steaks" and roasting them in a hot oven until caramelized and tender. I couldn't wait to get home and try it. This dish is so popular in our house that a week rarely goes by when it doesn't make an appearance on our table.
Cook Time: 20 minutes
Serves: 4
1 medium head cauliflower (about 1½ pounds)
2 tablespoons extra-virgin olive oil
½ teaspoon coarse salt
Freshly ground black pepper
1 tablespoon finely chopped fresh mint, dill or Italian parsley or a combination
½ lemon, seeded
Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.
Place the cauliflower, stem side down, on a cutting board and