RECIPES: Going vegetarian for the New Year
Food writer Bryan Brazeau says his resolution is to eat less meat. He shared some of his favourite recipes with Global News to show just how easy going vegetarian can be.
2 medium eggplants
2 tablespoons olive oil
salt and pepper to taste
three cloves garlic
one bunch cilantro
1/8 tsp red chili flakes or to taste
salt and pepper
1/4 tsp roasted, ground cumin seeds
1. Preheat the oven to 400°F.
2. Slice the eggplants in half lengthwise. Using a sharp knife make a criss-cross pattern across each half.
3. Rub a generous amount of salt and pepper into each half of the eggplant. Drizzle some olive oil on them and rub that in as well.
4. Slice one clove of garlic per eggplant into 4 or 5 thin slices and lay them across the middle. Sandwich the garlic between both halves and wrap each eggplant in aluminum foil and place on a cookie sheet.
5. Bake in hot oven for 40 minutes or until cooked through and very tender.
6. Let the eggplants cool at room temperature until cool enough to handle. Opening the aluminum foil will help them cool down faster.
7. Using a spoon, scrape as much eggplant flesh as you can into a medium sized bowl. Add two tablespoons of olive oil, one clove of minced raw garlic, chili flakes, cumin and juice from one lemon. Zest the other lemon into the mixture and set aside, avoiding the white pith as much as possible when zesting.
8. Using a hand blender or a food processor, pulse until smooth and consistent in texture. Add salt and pepper to taste. If the spread lacks acidity, add the juice from half of the remaining lemon.
9. Finely chop cilantro and add into the bowl. Cover and leave to sit overnight (or longer, up to three days) in the fridge.
10. Serve with your favourite crackers, baguette or homemade pita chips. The spread can be served either cold or warm.
Braised Balsamic Cabbage
1 head red cabbage, outer leaves and core removed; quartered and chopped into one-inch slices.
2 medium red onions or 4 small red onions, finely sliced
3/4 cup balsamic vinegar
1/4 cup orange juice
1/2 cup chopped walnuts
1 tbsp Olive oil
1 tbsp Butter
1/2 tsp salt
1/2 tsp pepper
1. Mix olive oil and butter in a large saucepan or dutch oven on medium heat until butter is melted and mixture is hot.
2. Add in sliced onions and turn down heat to low, sauté for 5-10 minutes, stirring every few minutes until the onions are translucent and beginning to brown.
3. Add cabbage, balsamic vinegar, salt and pepper. Mix everything together.
4. Cover and cook over low heat for one hour, or until cabbage is cooked through, soft and starting to stick to the bottom of the pan. Stir every 10 minutes.
5. Once cooked through, add orange juice to deglaze the pan, scraping up any bits stuck to the bottom with a wooden spoon. Simmer for a few more minutes.
6. Add chopped walnuts and serve warm.
1 head cauliflower, leaves removed, florets separated into medium-sized chunks.
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, finely minced
Grated Romano cheese
1. Preheat oven to 425°F.
2. Combine olive oil, salt, pepper, minced garlic and lemon juice in a bowl. Add Cauliflower florets and toss to coat.
3. Place florets on a baking sheet in a single layer and cook 30-40 minutes or until golden brown, turning every 10 minutes.
4. If desired, sprinkle with Romano cheese and return to oven for another 5-10 minutes.
5. Serve warm