THANKSGIVING VEGETARIAN SIDE DISH RECIPES

THANKSGIVING VEGETARIAN SIDE DISH RECIPES

Table of Contents Baked onions and green bell s 2 Herbed crushed potatoes 3 Green beans with walnut dressing 4 Cauliflower cheese 5 Roasted shallots with rosemary 6 Eggplant rolls 7 Spinach with sesame seeds 8 Roasted chat potatoes with lemon and olives 9 Pak choy in oyster sauce 10 Spicy cauliflower with garlic 11 Roasted baby leeks with orange and ginger 12 Sweet potato and onion layered bake 13 Snow peas and carrots with sesame seeds 14 Creamy polenta, spinach and cheese bake 15

Bake Onions and Green Bell Peppers Prep: 20 mins Cook: 1 hr 10 mins Servings: 6 4 onions, quartered 3 sprigs of thyme 100mL vegetable stock or white wine 3 tablespoons cider vinegar 2 tablespoons olive oil 1 tablespoon molasses or soft dark brown sugar 2 teaspoons caraway seeds 4 cloves garlic, peeled and left whole salt and freshly ground black 3 green bell s, seeded and cut into wide strips 1 Preheat the oven to 200 C/400ºF. Place the onions, thyme, stock or wine, vinegar, oil, molasses or sugar, caraway seeds and garlic in an ovenproof dish. Season, cover with foil and bake for 30 minutes or until the onions have softened slightly. 2 Remove the foil, baste the onions with the cooking liquid, then re-cover and return to the oven for 30 minutes or until the onions are just tender. Add a little water if the liquid has evaporated. 3 Increase the oven heat to 250 C/425ºF. Remove the foil from the dish and stir in the bell strips. Return the dish to the oven, uncovered, and cook the vegetables for 8 10 minutes, turning halfway through cooking process, until the vegetables have started to color. 2 P a g e

Herb Crushed Potatoes Prep: 10 mins Cook: 25 mins Servings: 4 salt and freshly ground black 2.2 lbs/1kg Russet potatoes, unpeeled and cut into quarters 3 tablespoons olive oil 1 tablespoon fresh chives, chopped 2 tablespoons butter, melted 1 Bring a large saucepan of lightly salted water to boil, cook the potatoes for 20 minutes or until tender. Drain and peel, crush with a fork, drizzling in the oil. Transfer to a dish. 2 Season and sprinkle with the chives. Just before serving drizzle over the butter.. 3 P a g e

Green Beans with Walnut Dressing Prep: 10 mins Cook: 6 mins Servings: 4-6 1 lb/450g fine green beans 2 tablespoons walnut oil 1 tablespoon olive oil 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard freshly ground black 1 Cook the beans in a saucepan of salted, boiling water for 5 6 minutes, until tender. 2 Put the walnut oil, olive oil, vinegar, mustard and black in a small bowl and mix thoroughly. Drain the beans and serve hot or cold with the dressing drizzled over them. 4 P a g e

Cauliflower Cheese Prep: 25 mins Cook: 35 mins Servings: 4 2 oz/50g butter 2 oz/50g plain flour 1 2 teaspoon English mustard powder pinch of cayenne 20 oz/600ml milk 4 oz/125g aged Cheddar cheese, grated 1 Bring a large saucepan of water to the boil, then add half a teaspoon of salt. Add the cauliflower florets cover and cook for 7 10 minutes, until tender. Drain and set aside. 2 To make the sauce, melt the butter in a large heavy-based pan over a low heat. Add the flour, mustard powder and cayenne and stir briskly to form a smooth thick paste. Cook for 2 minutes, stirring all the time. 3 Remove from the heat and add the milk a little at the time, stirring each time so there are no lumps. Return the pan to the heat, increase the heat to medium and simmer the sauce for 5 7 minutes, stirring constantly until thickened. 4 Preheat the oven to 220 C/425ºF. Take the pan off the heat again and add 75g of the cheese, stirring until it melts into the sauce, season with salt and black. Put the cauliflower into an ovenproof dish cover with the sauce sprinkle with the remaining cheese. Bake for 10 15 minutes, until the top is golden. 5 P a g e

Roasted Shallots with Rosemary Prep: 15 mins Cook: 40 mins Servings: 4 1.25 lb/600g shallots or pickling onions 2 tablespoons olive oil 1 2 tablespoons fresh rosemary, chopped freshly ground black 1 Preheat the oven to 200 C/400ºF. Place the shallots in a roasting pan, drizzle with the olive oil, sprinkle with the rosemary and black, and toss to mix. 2 Cook in the oven for 30 40 minutes, stirring once or twice. The shallots should be tender and golden brown. Serve hot. 6 P a g e

Eggplant Rolls Prep: 30 mins Cook: 25 mins Servings: 4 2 eggplants (about 225g) 1 4 cup olive oil 3 medium tomatoes, seeded and diced 5 oz/150g mozzarella cheese, finely diced 2 tablespoons fresh basil, chopped salt and freshly ground black fresh basil leaves, for serving Dressing 1 4 cup olive oil 1 tomato, diced 1 tablespoon balsamic vinegar 2 tablespoons pine nuts, toasted 1 Remove the stalks from eggplants, and thinly slice the eggplants lengthwise to 5mm/1/4 inch thick. Brush the slices with the olive oil, and grill on both sides until soft and beginning to brown. 2 Preheat the oven to 180 C/375ºF. In a bowl, combine the tomatoes, mozzarella, basil, and seasoning. Add a little of the cheese mixture on the end of each slice of eggplant, and roll up. Place seam-side down in a greased ovenproof dish and bake for 15 17 minutes. 3 To make the dressing, sauté the tomato until softened in a little of the oil. Add the remaining oil, balsamic vinegar and pine nuts, and gently warm, season to taste. Place the rolls on a platter, and cover with the dressing. Garnish with fresh basil leaves. 7 P a g e

Spinach with Sesame Seeds Prep: 10 mins Cook: 10 mins Servings: 6 1.5 lbs /750g fresh spinach, stalks removed 1 tablespoon peanut oil 1 teaspoon sesame oil 3 cloves garlic, chopped 2 tablespoons sesame seeds juice of 1 2 lemon and 1 4 teaspoon finely grated lemon zest (optional) salt and freshly ground black 1 Place the spinach in a large bowl, cover with boiling water, leave for 2 3 minutes. Drain, and refresh under cold running water. Squeeze out any excess water, and coarsely chop. 2 Heat the peanut and sesame oil in a wok or large, heavy-based skillet. Add the garlic and the sesame seeds and fry for 1 2 minutes, until the garlic has begun to brown and the seeds have started to pop. 3 Add the spinach and cook for 1 2 minutes, until heated through. Remove from heat, rest for 2 minutes, add the lemon juice and zest (if using), season and mix. 8 P a g e

Roasted Chat Potatoes with Lemon and Olives Prep: 20 mins Cook: 30 mins Servings: 4 1 lemon 1.5 lbs /750g baby potatoes, halved 2 cloves garlic, sliced 2 tablespoons olive oil salt and freshly ground black 0.5 oz 15g butter 2.0 oz/ 50g pitted green olives, quartered 1 Preheat the oven to 220 C/425ºF. Squeeze the juice from ½ the potatoes and chop the other half into small pieces. 2 Toss the potatoes, lemon juice, chopped lemon, garlic and oil. Season, and arrange in a single layer into a shallow roasting pan and dot with the butter. Cook for 25 30 minutes, shaking the pan occasionally, until the potatoes are tender and golden brown. Stir in the olives just before serving. 9 P a g e

Pak Choy in Oyster Sauce Prep: 10 mins Cook: 5 mins Servings: 4 14 oz/400g pak choy 3 tablespoons oyster sauce (see note) 1 tablespoon peanut oil salt 1 Trim the ends of the pak choy stalks, then separate the leaves and rinse thoroughly. Mix together the oyster sauce and oil. 2 Put the pak choi into a large saucepan of lightly salted boiling water and cook, uncovered, for 3 minutes or until tender. Drain thoroughly, return the pak choy to the pan, add the oyster sauce and oil mixture and toss to coat evenly. Note: Check labels, vegetarian style oyster sauce is available; although not common. 10 P a g e

Spicy Cauliflower with Garlic Prep: 15 mins Cook: 30 mins Servings: 4 2 slices brown bread 1 cauliflower, cut into florets salt and freshly ground black 1 3 cup olive oil 1 clove garlic, crushed 1 red chili, finely chopped 8 black olives, pitted and halved 1 tablespoon capers 1 Preheat the oven to 160 C/325ºF. Place the bread in the oven for 20 minutes or until it dries out and becomes crisp. Process the bread in a food processor to make breadcrumbs. Or use a grater. 2 Place the cauliflower in a saucepan, cover with boiling water and add a little salt. Return to boil, simmer for 1 minute or until slightly softened, then drain. 3 Heat the oil in a large, heavy-based skillet. Add the garlic, chili and cauliflower and cook for 3 minutes, or until the cauliflower starts to brown. Add the olives, capers, breadcrumbs and seasoning. Fry for 1 minute, or until the breadcrumbs soak up the oil and flavor 11 P a g e

Roasted Baby Leeks with Orange and Ginger Prep: 25 mins Cook: 40 mins Servings: 4 1 4 cup olive oil 1 4 cup balsamic vinegar 1 teaspoon grated orange zest juice of 2 large oranges 12 baby leeks, halved lengthwise 6 French shallots, quartered 1 in/2.5cm piece fresh ginger, grated 2 cloves garlic, chopped salt fresh basil to garnish 1 Preheat the oven to 200 C/400ºF. Mix the oil, balsamic vinegar, orange zest and juice together and pour into an ovenproof dish. 2 Add the leeks, shallots, ginger and garlic and toss gently to coat. Sprinkle with salt and cover loosely with foil. Cook for 25 30 minutes, until the leeks are just tender. 3 Increase the heat to 240 C/475ºF. Remove the foil and cook, basting once, for 10 minutes, or until the leeks have softened and most of the liquid has evaporated. Cool slightly, sprinkle with basil and serve warm or cold. 12 P a g e

Sweet Potato and Onion Layered Bake Prep: 20 mins Cook: 1 hr Servings: 6 3 tablespoons olive oil 3 onions, sliced into thin rings 1.5 lbs/750g sweet potato, thinly sliced salt and freshly ground black 150mL vegetable stock 1 Heat half the oil in a wok or large, heavy-based skillet. Add the onions and fry for 8 10 minutes, until golden brown. 2 Preheat the oven to 200 C/400ºF. Place 1/3 of the sweet potatoes in an ovenproof dish and top with half the onions. Season and cover with another layer of sweet potato. Cover with the remaining onions, season, then finish with a final layer of sweet potatoes. 3 Pour the stock over the sweet potatoes and cover the dish with foil. Bake the potatoes for 40 45 minutes, or until they are tender. Remove the foil and drizzle potatoes with the remaining oil. Increase the oven temperature to 230 C/450ºF and bake for 8 10 minutes, or most of the liquid has evaporated and the top has colored. 13 P a g e

Snow Peas and Carrots with Sesame Seeds Prep: 10 mins Cook: 6 mins Servings: 4 1 2 cucumber 2 tablespoons sesame seeds 1 tablespoon sunflower oil 4 carrots cut into matchsticks 7.5 oz/225g snow peas 6 green onions, chopped juice of 1 2 a lemon freshly ground black 1 Peel the cucumber cut it in half lengthwise scoop out the seeds. Slice into half-moons. 2 Heat a non-stick wok or large skillet. Add the sesame seeds and dry-fry for 1minute tossing constantly until toasted. Remove and set aside. Add the oil, the cucumber and carrots and stirfry over high heat for 2 minutes. Add the snow peas and green onions and stir-fry for 2 3 minutes, until all the vegetables are cooked but still crisp. 3 Sprinkle with the lemon juice and sesame seeds, toss to mix and stir-fry for a few seconds to heat through. Season with and serve. 14 P a g e

Creamy Polenta, Spinach and Cheese Bake Prep: 30 mins Cook: 30 mins Servings: 4 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, crushed 1 2 teaspoon ground cilantro 1.5 lbs/750g fresh spinach 1 cup thickened cream 2.0 oz/50g Gorgonzola, crumbled pinch of ground nutmeg salt and freshly ground black 1 lb/500g ready-made polenta, thinly sliced 5/0z 150g mozzarella ball, thinly sliced 1 Preheat the oven to 230 C/450ºF. Heat the oil in a saucepan and gently fry the onion, garlic and cilantro for 5 minutes, or until the onion has softened. 2 Blanch the spinach in boiling salted water for 1 minute, refresh under cold running water, drain and squeeze out any excess moisture. Stir the spinach into the pan with the cream, Gorgonzola, nutmeg, salt and. Bring to a simmer, transfer to a large, shallow, ovenproof dish. 3 Arrange the polenta and mozzarella slices over the top of the spinach mixture, pressing down well. Bake for 15 minutes or until bubbling. Preheat the grill to high. Place the polenta under the grill for 1 2 minutes, until colored. 15 P a g e