Vegetarian | Saveur

Baked Macaroni with Goat Cheese, Spinach, and Tomatoes

SAVEUR Editors — Mon, 18 Mar 2019 22:50:12 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This baked macaroni and cheese recipe with fresh chèvre, spinach, and tomatoes starts on the stovetop and finishes in the oven. The creamy sauce stays gooey and velvety, while the cheese sprinkled on top turns crisp and golden-brown. Elbow macaroni is an optimal vessel for the sauce, but any hollow pasta shape will work.

Yield: 4

Time: 1 hour 20 minutes

Kosher salt
8 oz. elbow macaroni
3 Tbsp. unsalted butter
¼ cup all-purpose flour
3 cups whole milk
2 cups baby spinach
1¾ cups fresh goat cheese, divided
Freshly ground black pepper
4 medium plum tomatoes, thinly sliced

Instructions

Preheat the oven to 375°F. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook, stirring occasionally, until slightly softened but still firm, about 3 minutes. Drain the macaroni and set aside.
Return the pot to medium heat, add the butter, and when it has nearly melted, whisk in the flour to make a smooth paste. Add the milk and cook, whisking frequently, until the sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from the heat and stir in the spinach and 1½ cups of goat cheese. Season the sauce to taste with salt and black pepper, then stir in the reserved macaroni. Transfer to an 8-by-8-inch baking dish, layer the tomato slices evenly over the surface, then sprinkle over the remaining goat cheese.
Place a baking sheet in the oven and set the baking dish on top. Bake until the pasta is golden-brown and bubbly, about 45 minutes. Cool for 10 minutes and serve hot.

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Seaweed Brown Butter Pasta

Hetty McKinnon — Fri, 28 Jul 2023 16:27:11 +0000

Photography by Hetty Lui McKinnon

This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe featuring our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

This seaweed brown butter pasta recipe, from author Hetty McKinnon’s new book, Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds, is all about umami. If it’s your first time cooking with dulse, the lettuce-like red seaweed, you’ll love its clean, briny flavor. Toasting it lends it a pleasant smokiness. The seaweed butter is also terrific tossed with roasted vegetables or slathered on crusty bread.

Yield: 4

Time: 30 minutes

⅓ cup dried dulse flakes
8 Tbsp. unsalted butter, or vegan butter, at room temperature
½ tsp. fine salt, plus more to taste
¼–½ tsp. crushed red pepper flakes
1 lb. linguine, or other long pasta
1 Tbsp. extra-virgin olive oil
2 medium shallots, or 1 medium yellow onion, thinly sliced
2 garlic cloves, finely chopped
3 Tbsp. white (shiro) miso
Grated Parmesan cheese and vegan furikake, for topping (optional)

Instructions

In a small skillet set over low heat, toast the dulse, stirring frequently, until crispy and very dry, about 10 minutes. Transfer to a food processor and pulse until coarse crumbs form, 4–5 pulses. Add the butter, salt, and crushed red pepper and pulse until combined (but not completely smooth), 4–5 pulses.
Bring a large pot of salted water to a boil and add the pasta. Boil, stirring occasionally, until al dente, according to the instructions on the package. Reserve 1 cup of the pasta water, then drain and set aside.
Meanwhile, to a large skillet set over medium heat, add 1 tablespoon of the oil and the shallots and cook, stirring occasionally, until very soft, 8–10 minutes. Add the garlic and cook until fragrant, about 1 minute, then add the seaweed butter and continue cooking until it’s melted and smells nutty, 2–3 minutes. Whisk in the miso paste. Add the pasta and ½ cup of the pasta water and toss until combined. If the pasta looks dry, add more pasta water. Season with salt to taste, then top with the cheese and furikake if desired.

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Eggplant Caponata

SAVEUR Editors — Mon, 18 Mar 2019 22:35:59 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This silky, tangy eggplant dish is an iconic Sicilian specialty, typically served as an appetizer or side dish. Beautifully absorbent, eggplant does an excellent job of soaking up the sweetness of the caramelized onions and raisins and the briny pungence of the capers and olives. Eleonora Consoli, a cooking teacher in Sicily, includes the unexpected addition of chocolate in her signature version of the dish. This eggplant caponata recipe first appeared in our March 2011 issue with the story, “Home Cooking in Sicily,” by Nancy Harmon Jenkins.

Yield: 4

Time: 50 minutes

3 cups olive oil
2 lb. eggplant, cut into 1-in. cubes
1 large yellow onion, finely chopped
1 celery stalk, finely chopped
Kosher salt and freshly ground black pepper
3 Tbsp. tomato paste, thinned with ¼ cup water
1 cup canned crushed tomatoes
6 oz. green olives, pitted and finely chopped
½ cup golden raisins
½ cup white wine vinegar
¼ cup salt-packed capers, rinsed and drained
3 Tbsp. sugar
2 Tbsp. finely grated unsweetened chocolate
½ cup finely shredded basil
2 Tbsp. pine nuts

Instructions

To a large skillet set over medium-high heat, add the oil. Working in batches, add the eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer the eggplant to a large bowl and set aside.
Pour off all but ¼ cup of the oil (you can reserve it for another use) and return the skillet to medium-high heat. Add the onion and celery, season lightly with salt and black pepper, and cook, stirring frequently, until beginning to brown, about 10 minutes. Turn the heat down to medium, add the tomato paste, and cook, stirring continuously, until the mixture is a deep rust-brown color and the liquid has almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, bring to a simmer, and continue cooking until slightly reduced and just beginning to thicken, about 10 minutes. Stir in the olives, raisins, vinegar, capers, sugar, and chocolate; cook, stirring occasionally, until the sauce has thickened to the consistency of a loose paste, about 15 minutes.
Remove from the heat then pour the sauce over the eggplant. Add the basil and pine nuts, and stir well. Season to taste with more salt and black pepper, and set the caponata aside to cool to room temperature before serving.

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Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

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Scotch Bonnet Hot Sauce

SAVEUR Editors — Thu, 23 May 2019 18:06:40 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Yield: makes about 2 cups

Time: 10 minutes

6 Scotch bonnet chiles, stemmed
2 cups chopped fresh mango
6 garlic cloves, chopped
1 chopped red onion
1 Tbsp. honey
2 tsp. whole allspice berries
1 tsp. mustard powder
¼ cups plus 2 Tbsp. coconut vinegar
Kosher salt

Instructions

To a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.

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Sindhi Kadhi (Pakistani Vegetable Curry)

Natasha Raheja — Fri, 23 Jun 2023 20:08:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This Sindhi kadhi (Pakistani vegetable curry) recipe is a hot, subtly tart stew that hails from the Sindh province of southeastern Pakistan. Cluster beans, drumsticks, lotus root, and curry leaves are worth tracking down and can be purchased at South Asian groceries; if you can’t find one (or a couple) of those vegetables, simply toss in whatever produce you have on hand in roughly equal quantities.

Featured in “Finding Family History in a Big Bowl of Curry,” by Rooksana Hossenally.

Yield: 6

Time: 1 hour 34 minutes

Vegetable oil, for frying
10–12 okra (13 oz.), tops discarded, slit down the middle
1 small cauliflower (1 lb.), cut into florets
1 medium eggplant (14 oz.), cubed
2 lotus roots (1 lb. 3 oz.), cut into ½-in. pieces
¾ cup gram (chickpea) flour
1 Tbsp. kosher salt, plus more to taste
½ tsp. Kashmiri chile powder, or to taste
½ tsp. ground turmeric
2 medium green chiles, such as serrano, thinly sliced
1 medium tomato, coarsely chopped
2 medium russet potatoes, peeled and cut into 1-in. chunks
10–12 cluster beans (1 lb.), trimmed
½ cup peas, fresh or frozen
2 Tbsp. tamarind paste, thinned with 2 Tbsp. of water and strained
2 drumsticks, aka moringa (13 oz.), cut into 1-in. pieces
¼ tsp. asafoetida
¼ tsp. cumin seeds
½ tsp. whole fenugreek seeds
10–12 curry leaves
Boondi (optional) and coarsely chopped cilantro, for garnish
Steamed rice, for serving

Instructions

To a large pot set over medium-high heat, add ¼ cup of oil. When it’s shimmering and hot, add the okra and fry, adding more oil as needed, until lightly browned, 3–5 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Repeat with the cauliflower, followed by the eggplant. Remove from the heat.
Meanwhile, bring a medium pot of water to a boil, then add the lotus root and cook until tender, about 5 minutes. Drain and set aside.
To the large pot, add oil as needed to reach about ¼ cup, then turn the heat to medium. Add the gram flour and cook, stirring frequently, until golden, 3–5 minutes. Stirring continuously, gradually add 6 cups of water. Stir in the salt, chile powder, turmeric, chiles, and tomato and bring to a boil. Turn down the heat to maintain a simmer and cook until the tomato begins to break down, about 8 minutes. Add the potatoes and simmer for 5 minutes, then add the cluster beans and continue to cook until the potatoes and beans are almost tender, about 2 minutes more. Add the reserved lotus root, cauliflower, eggplant, and okra; the peas; tamarind; and drumsticks and simmer until all the vegetables are tender, 5–7 minutes. (If the curry looks too thick, add water to loosen.)
Meanwhile, make the tarka: To a small pan set over medium heat, add ¼ cup of oil, the asafoetida, and cumin seeds and cook until barely fragrant, about 45 seconds. Add the fenugreek and curry leaves and cook until fragrant, about 30 seconds more.
Immediately pour the tarka over the curry and stir to combine. To serve, ladle the sindhi kadhi into bowls, then sprinkle with cilantro and boondi if desired, and accompany with rice.

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Roasted Broccoli with Olive and Almond Pesto

SAVEUR Editors — Mon, 12 Jun 2023 21:10:54 +0000

PHOTOGRAPHY BY DOMINIQUE LAFOND. REPRODUCED WITH PERMISSION FROM THE PUBLISHER, APPETITE BY RANDOM HOUSE®, A DIVISION OF PENGUIN RANDOM HOUSE CANADA LIMITED.

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Roasted broccoli is dressed up with a nutty, bright pesto of green olives and toasted almonds in this easy, all-season side dish, adapted from Montreal restaurant Elena’s cookbook, Salad Pizza Wine: And Many More Good Things From Elena. If you like, make a double batch of the versatile pesto, which freezes well and can be used to dress pasta, pizza, or any roasted vegetable, from cauliflower to carrots.

Yield: 4–6

Time: 45 minutes

Ingredients

For the broccoli:

8 cups broccoli florets
¼ cup extra-virgin olive oil

For the pesto:

¾ cup toasted almonds
1 cup green olives, pitted
2 garlic cloves
3 scallions, finely chopped
1 medium shallot, finely chopped
½ cup coarsely chopped fresh parsley leaves
¾ cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. fresh lemon juice, plus lemon wedges, for serving
Flaky salt and freshly ground black pepper
¼ cup shaved Parmesan

Instructions

Prepare the broccoli: Preheat the oven to 425°F. In a large bowl, toss the broccoli florets with the olive oil. Transfer to a large rimmed baking sheet and roast until slightly charred but still somewhat crunchy, 15–20 minutes.
Meanwhile, make the pesto: In a food processor, pulse the almonds, olives, and garlic until coarsely chopped, about 10 seconds. Transfer to a medium bowl and stir in the scallions, shallot, parsley, and olive oil. (If not using the pesto immediately, transfer to an airtight container and store in the fridge for up to one week or the freezer for up to one month.)
Transfer the roasted broccoli back to the large bowl. Add the pesto and lemon juice, season to taste with salt and black pepper, and toss well to coat. Transfer the broccoli to a large serving platter, garnish with shaved Parmesan and a drizzle of olive oil, and serve hot or warm with a few lemon wedges on the side.

Adapted from Salad Pizza Wine: And Many More Good Things From Elena by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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Natto with Grated Daikon

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Natto has diehard fans, but some people cannot get past the thick whipped-up threads surrounding the beans. Here, the natto is not aerated, and the spicy wetness of grated daikon helps mitigate the fermented funkiness, rendering the dish much more widely appealing and a tasty, healthy bite to start the day.

Try to source natto made locally rather than in Japan; imported natto is typically frozen for shipping and loses some of its unusual delicacy. (We like the New York-make NYrture brand—look for it in local specialty stores or online.) Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 22 minutes

2 Tbsp. konbu dashi
2 tsp. sake
2 tsp. hon mirin
1 tsp. usukuchi shoyu
¾ cup (6 oz.) small-bean natto
⅔ cup (3½ oz.) finely grated daikon

Instructions

In a small pot over medium heat, bring the konbu dashi, sake, and mirin to a simmer. Stir in the usukuchi shoyu, pour into a small glass measuring cup, and set aside until just barely warm, about 10 minutes.
Divide the natto among four miso soup bowls. Spoon the grated daikon over one half of the natto in each bowl. Add the cooled dashi and serve.

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Cold Tofu with Cucumber Vinegar

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Serving cold tofu as a light side dish for a summer meal is a popular method for combatting the hot, humid weather in Japan. Here the cucumber vinegar is an especially refreshing and tasty dressing for the tofu, but also could be combined with lightly roasted sesame oil or fruity olive oil as a dressing for summer tomatoes. Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 10 minutes

2 small Japanese cucumbers (5¼ oz.)
¼ cup konbu dashi
2 tsp. shoyu
2 tsp. rice vinegar
10½ oz. silken tofu, cut into 4 squares

Instructions

Finely grate the cucumber and scrape into a small bowl. Stir in the dashi, shoyu, and vinegar. Place each square of cold tofu on a small saucer and spoon the dressing onto the center of each square. Serve cold.

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Mountain Yam with Vinegared Sesame Sauce

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Mountain yam aficionados love its viscosity when finely grated, but for the uninitiated, fresh julienned pieces are an excellent way to enjoy the crisp texture of the tuber. In this mountain yam recipe with vinegared sesame sauce, the rich dressing balances beautifully with the delicately flavored vegetable.

When cutting mountain yam, place a clean cloth atop the cutting board, so the slippery pieces don’t slide around as you julienne. To counteract the itchy properties of mountain yam, wash your hands and forearms with warm soapy water after handling.

Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes. Look for white sesame paste at your local Japanese market, or online. Different brands of sesame paste have varying consistencies, so you may need to add more konbu dashi to make the sauce pourable.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 20 minutes

One 4¾-in. piece mountain yam, scrubbed
2 Tbsp. Japanese white sesame paste
1 Tbsp. konbu dashi, plus more as needed
1 Tbsp. rice vinegar
2 tsp. shoyu
1 tsp. sugar
½ tsp. black sesame seeds

Instructions

Peel the mountain yam; halve crosswise, then slice both cylinders lengthwise into thin slabs. Cut the slabs lengthwise into ½-inch-wide pieces. Divide the mountain yam among four small, shallow bowls, arranging them in stacks.
In a small bowl, whisk together the sesame paste, konbu dashi, rice vinegar, shoyu, and sugar. Spoon the sauce evenly atop the mountain yam and sprinkle with sesame seeds. Serve cold or at room temperature.

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