Vegan

Cynthia Raub

Rice Salad With Nuts and Sour Cherries /  by Cynthia Raub

Print Friendly and PDF
rice salad with nuts and sour cherries

I love me a rice salad. A bit ago, I cooked a Korean meal for us complete with Seafood and Green Onion Pancake (Pa Jun) and a Soft Tofu Stew (Soondoobu Jjigae). Bi Bim Bap is also a traditional Korean dish with rice, various barely-cooked vegetables and topped with an egg. I like to describe Bi Bim Bap as a rice salad dressed with a browned and runny egg. This is what attracted me so much to this recipe: the various textures, temperatures and flavors make for an elegant statement dish. Ottolenghi' rice salad is nutty from the rice and quinoa, crunchy and rich from two kinds of nuts, and has a surprising subtle sweetness courtesy of the cherries and browned onions. Finished with herbs and spicy arugula for brightness, it's a wonderful side dish to practically anything.

Notes: This recipe yields a staggering amount of food. As written, it is at least 8 if not 12 generous servings. Tart dried cherries may be cumbersome to acquire, so I think that dried cranberries or even dried apricot would be complementary substitutes. This is a wonderful dish to bring to a potluck or a holiday gathering because of its versatility and because it makes such a large amount.

Scant 1 cup/150 g wild rice
Scant 1 1/4 cup/220 g basmati rice
5 1/2 tbsp/80 ml olive oil
2/3 cup/100 g quinoa
6 1/2 tbsp/60 g almonds, skins on, coarsely chopped
7 tbsp/60 g pine nuts
1/4 cup/60 ml sunflower oil
2 medium onions, thinly sliced (about 3 cups/320 g)
1 cup/30 g flat-leaf parsley leaves, coarsely chopped
2/3 cup/20 g basil leaves, coarsely chopped
1/3 cup/10 g tarragon leaves, coarsely chopped
2 cups/40 g arugula
2/3 cup/80 g dried sour cherries
1/4 cup/60 ml lemon juice, plus the grated zest of 1 lemon
2 cloves garlic, crushed
Salt and black pepper

Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Drain, rinse under cold water, and set aside to dry.

Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Place in a saucepan with 1 1/3 cups/ 330 ml of boiling water, cover, and cook over the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely.

Bring a small saucepan of water to a boil and add the quinoa. Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside.

Place the almonds and pine nuts in a small pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to color and set aside.

Heat the sunflower oil in a large sauté pan and add the onions, 1/4 teaspoon salt, and some black pepper. Cook over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to paper towels to drain.

Place all the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries. Add the lemon juice and zest, the remaining 3 1/2 tbsp olive oil, the garlic, 1/2 teaspoon salt, and some pepper. Mix well and set aside for at least 10 minutes before serving.

Chopped Herb Salad with Farro /  by Cynthia Raub

Print Friendly and PDF

California's El Niño dreams have been realized this winter. The rains that have drenched our drought stricken area have been numerous and plentiful. But in true California fashion, in between the blustery storm systems, we also had gorgeous clear days in the 70s! My husband has been telling me for years that he has SAD (Seasonal Affective Disorder). Like the amazing wife that I am, I laughed and teased him because I thought he was being dramatic. But this winter has brought out the SAD in me. As soon as a week of gray skies and heavy showers passed, the sun shone and warmed everything - including my cold, cold heart. This sunny and bright herb-heavy side dish was a welcome relief from the chilly cold days. My husband aptly described it as, "preposterously herbaceous" and he is right (again??). Martha Rose Shulman of the venerable NYT Cooking Magazine, a.k.a. my spirit animal, named it a Chopped Herb Salad with Farro for a reason- the farro adds a savory chew but it's by far not the star of the dish. It was such a light and satisfying accompaniment to Amy's succulent Roasted Chicken Legs with Smoked Paprika, Blood Orange and Honey.

Notes: I followed this recipe to the T and made no changes to the ingredients or preparation. If you are not convinced that the strong and fragrant herbs make an incredible salad base, I wouldn't judge you for adding more grains to suit your preferences. 

Time: 30 minutes
Servings: 6

2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
¼ cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
¾ pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
 Juice of 1 to 2 large lemons, to taste
 Salt to taste
¼ cup extra-virgin olive oil

In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn’t. 

Recipe from: NYT Cooking Magazine

Soba Noodle Salad /  by Cynthia Raub

Print Friendly and PDF
sobanoodlesalad

Noodles! There are thousands of different kinds, and I love them all. But I am particularly fond of soba - chewy, nutty, Japanese buckwheat noodles. When I feel health-conscious, I choose soba noodles because . . . I’m not sure! They are gluten-free, but that doesn’t matter to me. They are lower calorie than pasta made with wheat, but that doesn’t matter to me either! I think it’s because they can be dressed lightly and eaten cold that makes me *feel* they are a more healthful choice. I dressed the soba noodle salad with a Ginger Scallion Sauce, courtesy of one of my favorite chefs, David Chang. For the children, I set aside their portion and used the remaining sauce from the Crispy Chicken Wings to dress their noodles. 

Notes: Cold noodle salads are flexible and easy to customize with different vegetables, proteins and sauces. In this recipe, I used shelled edamame, julienned carrots, roasted cauliflower, and red bell peppers; you could also use shredded cabbage, thinly sliced half-rounds of cucumber, julienne of zucchini, sautéed mushrooms, blanched baby spinach . . . really, anything! The same goes for sauces I’ll often make a rice wine vinaigrette, a carrot ginger salad dressing or a very light peanut sauce to dress soba.

Servings: 4-6
Time: 30 minutes

4 bundles (or 360 grams) soba noodles (prepared according to the package)
2 tablespoons sesame seed oil
1 cup Shelled edamame
1 cup Carrot, julienned
1 cup Cauliflower florets
1 cup Red bell pepper, julienned
1 tablespoon neutral oil (vegetable, canola, and grapeseed all work)

Cook soba noodles according to package directions. Rinse with cold water and dress lightly with sesame seed oil to prevent the noodles from sticking. Set aside.

While the noodles are cooking, add 1 tablespoon oil to a medium pan, bring up to medium-high heat, until oil barely begins to smoke. Add cauliflower to the pan, and cook until the first side is brown - about 2-3 minutes. Shake pan vigorously and continue to cook until desired doneness. (I like fork-tender cruciferous vegetables, so I cooked mine for about 6 minutes). Set aside. Julienne carrots and red bell peppers, set aside with prepared edamame. Combine noodles and vegetables in a large bowl. 

Ginger Scallion Sauce
from Momofuku cookbook by David Chang

Servings: 1 cup of sauce
Time: 15 minutes

Ingredients:
2½ cups thinly sliced scallions (green and whites, from 2-3 large bunches)
½ cup finely minced fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
¾ teaspoon sherry vinegar
¾ teaspoon kosher salt, more to taste

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. 

Cucumber and Beet Salad /  by Cynthia Raub

Print Friendly and PDF
beet and cucumber salad

In and of itself, grilled cheese is a perfect meal. It combines the three food groups: bread, butter and cheese. But because I added *bacon* in the Bacon Jam and Cheddar Grilled Cheese Sandwich, I thought I would lighten up the meal with a salad. This Beet and Cucumber Salad is simple and straightforward - you don't even have to make a vinaigrette! The crispy crunch from the cucumber and the velvety, sweet beets are a great accompaniment to the slightly spicy baby arugula. Don't be deceived - the recipe is very simple, but the salad turned out to be tasty and balanced.

Notes: Letting the salad sit for a minimum of 30 minutes after being dressed is a must. Let the cucumbers and beets marinate separately to avoid beet-stained cucumbers. I used prepared and packaged beets for this recipe, but you can roast your own if you have the time and patience. 

Time: 15 minutes
Servings: 8

1/2 cup rice vinegar
1/4 cup chopped shallots
1/4 cup sugar
1 pounds beets, trimmed
1 large English hothouse cucumbers (about 1 pound), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
2 tablespoons chopped fresh chives or parsley
Baby Arugula (optional)
Extra Virgin Olive Oil
Kosher salt and pepper to taste

Combine vinegar, shallots and sugar in small bowl to make a marinade. Set aside while preparing vegetables.

Cut beets into wedges. Toss with 1/2 cup of marinade to coat.

Place cucumbers in large bowl and toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and chill for at least 30 minutes or up to one day.

Drain beets of liquid and arrange on platter towards the outer edges; rinse colander clean, drain cucumbers and arrange in the middle of the platter. Scatter a handful of arugula on top, garnish with herbs.

Adapted from: http://www.epicurious.com/recipes/food/views/pickled-beet-and-cucumber-salads-5409

White Bean Soup with Wilted Greens /  by Cynthia Raub

Print Friendly and PDF
white bean soup

I love soup! I love lunch!!! The idea of a Soup and Salad lunch is lovely -- to eat a light meal during the day that won't weigh you down so you can continue to kick ass the rest of the day. I'm normally not that sensible, as my meal preferences skew towards heavy and regretful with a generous serving of guilt. Soups like this one, a White Bean Soup with Wilted Greens are deceptively delectable and satisfying despite its humble ingredients. Soups are easy and wholesome weeknight meals that transform into delicious leftovers for lunch the next day. Because I was so proud of myself for not starting this soup with browned sausage, I added the option of fried pancetta and pancetta-fat torn croutons at the end. Because as much as I love soup and lunch, I really REALLY love cured ham products and bread fried in oil. The soup alone is hearty and delicious; but when I prepared this for Amy and Christine, I felt compelled to finish it with additional optional garnishes to make it special.

Notes: I have made this soup numerous times and every time, it's a little different. This is the amazing thing about the forgiving nature of soups! I've made it with beans I have cooked, canned beans, water, chicken stock; I have added sausage, and most of the time I don't have a hard cheese rind to add- but it's always delicious despite the small changes! The acid at the end can also be changed to white wine vinegar or apple cider vinegar. This soup tends to thicken up as it sits. When reheating leftovers, add a splash of broth or water to thin out. To make this vegetarian, omit the pancetta croutons and perhaps make olive oil and garlic croutons instead. Additionally removing the parmesan and rind would make this recipe vegan.

READ MORE: THE SHARED LUNCH

Time: 55 minutes
Servings: 6 large meals, 8 smaller portions

White Bean Soup with Wilted Greens
8 tablespoons olive oil plus more for serving
1 cup onion (small dice)
1 cup celery (small dice)
1 cup carrot (large dice)
5 garlic cloves, minced
4 cups vegetable broth
1 teaspoon chopped fresh rosemary
2 fresh thyme sprigs
2 bay leaves
1/2 teaspoon crushed red pepper (optional)
2 (15-ounce) cans no-salt-added white beans (Great Northern, Cannellini or Navy beans all work here), rinsed and drained
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind (optional)
Kosher salt and pepper to taste
4 cups of greens (kale, escarole, or spinach)
Lemon juice to taste
Shaved fresh Parmesan cheese
1 tablespoon finely chopped rosemary for garnish

Pancetta Fat Torn Croutons
6 oz diced pancetta
1 sprig thyme (optional)
2 crushed garlic cloves (optional)
4 loose cups of a rustic bread (Ciabatta, Pugliese, etc.) torn into 1 inch pieces
Olive Oil
Salt

Tear 1 inch pieces of bread from a loaf of bread - about 4 loose cups, set aside.

Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat. Add onion and cook until translucent, about 4 minutes, stirring frequently. Add celery, carrots and garlic, and sweat for 2 minutes. Add vegetable broth, beans, herbs (except chopped rosemary), and cheese rind. Season with salt, pepper and crushed red pepper to taste. Bring to a boil, reduce heat, and simmer 10 minutes.

While the soup is simmering, sauté the pancetta, crushed garlic clove, and thyme sprig in 2 tablespoons of olive oil, until the fat is rendered and the pancetta is browned. Remove pancetta to a paper towel lined plate. Reserve fat, thyme and garlic in the pan.

Add 2 tablespoons of olive oil to the pancetta pan at medium-high heat. Add torn bread in a single layer to the pan. Toss the bread frequently, exposing all sides to the fat and heat, browning the bread until golden. Cooking the croutons may have to be done in batches, depending on the size of your pan. Add oil each time, enough to cover the bottom of the pan lightly, for every batch. Sprinkle croutons with kosher salt.

Add greens to the soup and simmer until the greens are wilted. Taste, adjusting salt and pepper to your palette, then finish with a squeeze of lemon juice for brightness. Remove and discard parmesan rind; ladle into a bowl, finish with a drizzle of nice olive oil, chopped rosemary, croutons and pancetta.

Recipe developed from:
30-minute Tuscan White Bean Soup
White Bean Soup with Escarole