A Bharta is a roasted vegetable mash traditionally made with eggplant (baingan bharta). We thought of using butternut squash in the fall and winter seasons because that vegetable is so popular and prevalent in the States. This makes a terrific Thanksgiving side dish— in fact, we introduced this dish on the Thanksgiving menu at Rasika. The tenderness of butternut squash can vary, so start checking your roasting time at the 20-minute mark. That may be enough time for the cubes to soften. Or it may take up to 30 minutes. The same holds true for the cooking time in Step 4, when you want the finished squash to be dry rather than loose. Some squash have more moisture in them than others, so this step could perhaps take an extra minute or two.
Full of spices, fresh ginger, and sweet dried apricots, this is a spunky and highly fragrant stew. The kale gives it enough vegetable matter to make it a one-pot meal, and the chickpeas are velvety and satisfying.
ESCALIVADA | a vegetable braise
A light hand with the seasonings lets the forest-y mushroom flavor lead the way. I use this as a side dish or as a topping for grilled fish, braised meats, or meatballs. The basic roasted mushrooms without the gremolata seasoning are even more versatile.
Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors.
We prefer the flavor and texture of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water. We strongly prefer our favorite vegan mayonnaise, Just Mayo. [Ed. note: see related article, "America's Test Kitchen finds a vegan mayonnaise game-changer."] This cilantro sauce is a perfect complement for our recipe for Baja-Style Cauliflower Tacos.
A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront.
These roasted blooms just might be the prettiest dish in this book. Inspired by a recipe from chef Laurent Tourondel, they are also one of the simplest and most delicious.
My ultimate childhood comfort food - I absolutely love this sauce! And here's a way to fast-forward a few steps to reach the desired result faster.