Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [82]
Cook Time: 30 minutes
Serves: 4
1–1½ pounds sweet potatoes (about 2 medium), scrubbed, skins left on, halved and cut into ½-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons Madras curry powder
1 teaspoon coarse salt
¼ teaspoon cayenne
Yogurt, Garlic and Mint Sauce
1 cup plain low-fat or nonfat yogurt
2 tablespoons finely chopped fresh mint, or more to taste
1 garlic clove, grated
½ teaspoon grated peeled fresh ginger
Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.
Toss the potatoes, oil, curry powder, salt and cayenne in a large bowl. Carefully remove the hot pan from the oven and spread the potatoes, skin sides down, in a single layer on the pan. Scrape the seasoned oil from the sides of the bowl with a rubber spatula and drizzle on top of the potatoes. Roast for 15 minutes. Turn the potatoes with a wide spatula and roast until golden brown and tender, 10 to 15 minutes more. Transfer to a shallow serving bowl.
Meanwhile, make the sauce: Combine the yogurt, mint, garlic and ginger in a small bowl and stir to blend. Spoon the sauce over the hot potatoes or serve a mound of sauce on each plate and dip the potatoes into the sauce with every bite.
Variations
Another way to serve this dish is to halve the potatoes lengthwise and roast, cut sides down, until tender, about 30 minutes. Serve 1 potato per person as a center-of-the-plate entrée or serve ½ potato per person as a side dish. Spoon the sauce on top.
Substitutions
Substitute ¼ cup finely chopped fresh cilantro for the mint.
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Make a Meal
Serve with Green and Yellow Wax Beans with Almond Pesto ([>]) and Swiss Chard with Fragrant Garlic and Salt ([>]).
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BLISTERED CHERRY TOMATOES WITH BALSAMIC Vegan
When tomatoes are out of season, I depend on these tiny gems. They are always light-years away from mealy, flavor-deprived regular winter tomatoes. This versatile recipe produces a chunky, almost saucelike mixture suitable for serving as a side dish or as a topping for roasted vegetables, potatoes, polenta, rice or pasta. Have a lid nearby when searing the tomatoes to help contain some of the splatter and keep the top of the stove fairly clean.
Cook Time: 5 minutes 1
Serves: 2 to 4
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes, stems removed
1 garlic clove, grated
2 teaspoons balsamic vinegar, or more to taste
Heat a large heavy skillet or wok until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat. Add the tomatoes and cook over medium-high heat, adjusting the heat to maintain a steady sizzle, stirring and shaking the skillet, until the tomato skins blister and crack, 3 to 5 minutes.
Stir in the garlic and cook for 30 seconds. Add the balsamic vinegar and remove from the heat. Spoon into a serving dish.
Variation
Curried Blistered Cherry Tomatoes: Omit the balsamic vinegar and add 1 teaspoon grated peeled fresh ginger and 1 teaspoon Madras curry powder with the garlic in step 2.
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Make a Meal
Serve with Lentil and Shiitake Ragout with Green Beans ([>]) or Garlicky Toasted Buckwheat with Green Beans, Dill and Walnuts ([>]).
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WHOLE-ROASTED TOMATOES WITH WARM GOAT CHEESE
Baked tomatoes make a pretty side dish, especially at the height of summer. This version is really easy—no stuffing, just goat cheese crumbled on top and warmed in the oven.
Cook Time: 25 minutes
Serves: 4 to 6
4–6 medium ripe tomatoes
1½ teaspoons chopped fresh thyme
Coarse salt and freshly ground black pepper
5 ounces cold fresh goat cheese, crumbled
1 teaspoon grated orange zest
4–6 teaspoons extra-virgin olive oil
Preheat the oven to 400°F. Cut a ¼-to ½-inch slice from the top of each of the tomatoes and reserve for another use. Hold the tomatoes, cut side down, over a fine-mesh strainer set over a small bowl and gently squeeze to remove excess juice