Meat? You won’t miss it in these delicious hearty and healthy dinners. Three chefs share their favourite (and easy!) ways to eat green... and red... and purple...
Pistachio and Squash Galette
CHEF: Anna Jones, who’s also a food stylist and author of A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing)
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES
½ small butternut squash, seeded and sliced crosswise into 0.5cm slices
2 tbsp plus 2 tsp olive oil
Freshly ground black pepper
¾ cup shelled pistachios
¾ cup sunflower or pumpkin seeds
1 tbsp maple syrup
Zest and juice of 1 lemon
1 small bunch thyme, stems removed
1 red onion, thinly sliced
½ cup cashews, soaked in water overnight
1 avocado, halved and pitted
3 cups spinach
1 red chilli, sliced
1. Preheat oven to 205 deg C. In medium bowl, toss squash with one teaspoon olive oil and salt and pepper to taste. Place squash on baking tray and roast for about 30 minutes or until golden.
2. Place pistachios and sunflower seeds on another baking tray and toast alongside squash for about five minutes or until fragrant. Remove nuts and seeds from oven (leaving squash to finish roasting) and add to food processor with chestnuts, two tablespoons olive oil, maple syrup, lemon zest, thyme, and generous pinches of salt and pepper. Process until dough is fine and crumbly, and comes together when squeezed.
3. Place dough on sheet of parchment paper and pat into circle. Cover with another sheet and use rolling pin to spread into circle about 0.6cm thick and 30cm to 35cm in diameter. Transfer to baking tray, remove top sheet and prick with fork. Bake alongside squash for about 15 to 20 minutes or until golden around the edges. Remove and cool. If squash is done first, take out and set aside.
4. Meanwhile, in small pan over medium-high heat, saute onion in remaining oil with pinch of salt for about 10 minutes or until it is deep violet.
5. To blender, add cashews, avocado, spinach, half the lemon juice, and several pinches of salt and pepper. Blend until smooth. 6. When galette has slightly cooled, spread with spinach mixture and top with onion, roasted squash and chilli.
Nutrition score per serving 439 calories, 30g fat (4.1g saturated), 38g carbs, 11g protein, 9g fibre, 123mg sodium
TIP! You can also compose the lasagna in small round bowls.
Harissa- Roasted Veggie and Ricotta Lasagna
CHEF: Eduard Frauneder of Edi and the Wolf in the US
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
6 fingerling potatoes, very thinly sliced (3mm thick)
1 purple sweet potato, very thinly sliced (3mm thick)
2 tsp extra-virgin olive oil
10 grape or cherry tomatoes
2 peeled baby carrots, halved
2 purple radishes, halved
2 tbsp harissa
2 cups ricotta
2 tbsp chopped herbs, such as chives, parsley or tarragon
1 bunch baby red mustard greens or baby kale for garnish
1. In large bowl, toss fingerlings and sweet potato with olive oil. On grill or in saute pan over high heat, char tomatoes and remove from pan. Add fingerlings, sweet potato, carrots and radishes to pan and cook for two minutes, flipping halfway through. When cool, toss vegetables with harissa to coat.
2. In small bowl, mix ricotta with herbs. In ring mould or short can with ends removed, place layer of potatoes. Add thin layer of cheese and then layer of sweet potato. Continue until mould is full or you’ve used a quarter of the ingredients. Remove mould and repeat three more times.
3. Top lasagnas with remaining vegetables. Garnish with greens.
Nutrition score per serving 365 calories, 19g fat (10.6g saturated), 33g carbs, 17g protein, 5g fibre, 236mg sodium
TIP! Feel free to mix it up with toppings. Try an herb sauce, like pesto or gremolata.
Charred White Cloud Cauliflower
CHEF: Alex Guarnaschelli of the Butter Restaurants in the US
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 3 HOURS AND 25 MINUTES (INCLUDING 3 HOURS OF MARINATING)
1 large head cauliflower, stem and greens removed
2 cans coconut milk
1½ tsp sherry vinegar
½ tsp Dijon mustard
3 tbsp plus 1 tsp extra-virgin olive oil
½ cup diced rutabaga
½ cup diced baby carrots
3 tbsp vegetable or grapeseed oil
3 garlic cloves, minced
1 tbsp Aleppo pepper or blend of cayenne pepper and paprika
1. Place cauliflower, stem side down, on cutting board and slice into two 8cm cross sections. Reserve remaining pieces. In large pot of boiling water, blanch cauliflower “steaks” for about two and a half minutes or until centre is tender. Transfer to bowl of iced water and chill for at least one minute. When cold, dry cauliflower steaks on paper towels.
2. Pour one can coconut milk into shallow casserole dish. Add cauliflower steaks and pour remaining coconut milk over the top. Marinate for at least three hours.
3. In small bowl, whisk together vinegar and mustard. While constantly whisking, slowly add olive oil until vinaigrette is emulsified.
4. Dice reserved cauliflower. In large pan over high heat, saute cauliflower, rutabaga and carrots in vegetable oil for about two minutes or until slightly tender. Add garlic and Aleppo pepper, and season to taste with salt and pepper. Saute for approximately two minutes more or until vegetables are tender but not yet soft. Remove from heat and set aside, covered to keep warm.
5. Preheat grill on high or set grill pan over high heat. Remove cauliflower steaks from coconut milk and blot with towel. Season both sides with salt and pepper. Grill for two minutes or until grill marks appear. Flip and grill for two minutes more. Pile sauteed vegetables on top of cauliflower steaks. Drizzle with sherry vinaigrette.
Nutrition score per serving 574 calories, 49g fat (10.4g saturated), 28g carbs, 9g protein, 10g fibre, 481mg sodium
Cutting cauliflower into thick steaks makes it main-dish worthy.