Palak Paneer

Palak paneer is power food. When translated literally it means spinach (palak) and cheese (paneer) – the two primary components. But there is a lot more to celebrate here. It’s the kind of dish that when prepared with care and good ingredients, can shift perspectives. It’s delicious, dynamic food to feed and power your body. The opposite of simply eating to fill up. With a spinach and tomato base, and range of spices, you’re getting all sorts of nourishing goodness in each bite. This version of palak paneer is inspired and adapted from one of my favorite new cookbooks Studio Olafur Eliasson: The Kitchen. I made some tweaks based on the spices I had on hand, and it’s a great recipe to tackle on a weekend afternoon. It’s also a recipe to consider doubling. Leftovers are great throughout the week, and fresh, homemade paneer never goes unappreciated. I’ve made this a few times since picking up the book in New York, and typically serve the palak paneer with brown basmati rice, or the paratha from the India chapter in Near & Far. Enjoy! -h

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via 101 Cookbooks November 03, 2017 at 05:34PM
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Mashed Potatoes & Clouds

I posted these mashed potatoes years ago, but(!), seeing as mashed potato season is just around the corner, I thought I’d update them with a few notes and suggestions. The bottom line? They’re incredibly delicious. Buttery peaks and cloud-like potatoes drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special.

This post originally started with some musings on all the cloud photographs in my phone. A disproportionate number. I noticed it when scrolling back, back, back looking for a picture I took in Fez. I saw lots of clouds, sky scapes, shots out a plane window, and (hands covering face) sunsets. The cloud shots are my favorite. Anyway, I wanted to share a few of them with you. And that got me thinking about figuring out a recipe tie-in. Meringues, right? Giant billowy ones – we make them often. But then it occurred to me, the holidays are near, and maybe I should do a new version of mashed potatoes? So, here we go.

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via 101 Cookbooks November 06, 2017 at 06:12PM
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Vibrant Tasty Green Beans

This is one of my favorite ways to cook green beans – five ingredients, one skillet. Now I know some of you are married to your traditional way of cooking green beans, but, if you are in the market for a new version, give this recipe a go. It is easy enough that you could conceivably do a test run before Thanksgiving if you like. I cook green beans a couple times a week during certain seasons, and this version with its slightly quirky combination of ingredients is one I come back to over and over. It is light and bright, healthy and delicious. I simply cook a bunch of chopped leeks (or scallions) until they are golden and a bit crunchy, toss in some chopped dill, and then add the green beans. Do your best to not overcook them and you’re all set.

While I’ve written this recipe as more of a side dish – you can easily bump it up to main dish status. I sometimes use the dilled green beans to fill omelettes (along with a bit of goat cheese). Alternately, you might toss some tofu, tempeh or seitan into the skillet (sauteed until nicely browned or golden ahead of time) along with the green beans. Or you could make a main dish salad by serving the beans over lightly dressed butter lettuce. Plenty of directions to take this one.

As I note in the head notes down below, this is best made to order, just before serving. I don’t like hot green beans after they’ve been sitting around for long periods of time – they lose vibrancy, and the texture and taste changes as they sit overcooking themselves. You can make this recipe a day ahead of time by cooking the leeks and dill first and setting them aside. And instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain and dunk the beans in a large bowl of ice water to stop the cooking. Drain and set aside until ready to use. Combine the components before serving – you can do it at room temperature, or heated quickly in a skillet or pan before serving.

And I think this goes without saying, but do your best to seek out good green beans. Good beans should be bright green and have a bit of snap when you bend them. Avoid leathery green beans – also avoid beans that are limp, mottled or outright mangy.

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via 101 Cookbooks November 07, 2017 at 05:04PM
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Nikki’s Sweet Potatoes

Ten years ago, my friend Nikki shared this recipe with me. She described these sweet potatoes as a sweet potato mash, but with a twist – they get creaminess from a generous splash of coconut milk, crunch from toasted coconut and macadamias, and a kick from freshly grated ginger. For those of you who have been long-time readers, this is the same Nikki who took my site by storm when I posted her Healthy Cookie recipe forever ago. The same Nikki I’ve been friends with since she showed up in my sixth grade class, fresh from Los Angeles, wearing a Swatch watch and white Reebok hi-tops. Both things I’d never seen before. I know a good number of you love this recipe, so I popped off a few fresh photos the other day. The only tweaks I made to the recipe – baking the sweet potatoes without foil, and suggesting an (optional) finishing drizzle of lemon olive oil. It’s a nice counterpoint to the sweetness of the sweet potatoes. Enjoy the sweet potatoes! Miss you Nik!

I think she hit the nail on the head when she told me she paired it with lots of garlicky, sautéed greens. It’s the perfect Thanksgiving side dish, but also an A+ option outside of the holiday as well.

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via 101 Cookbooks November 08, 2017 at 07:03PM
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Vegan Thanksgiving Recipes

Hi everyone, I thought it might be helpful if I posted a round up a handful of a few of my favorite vegan Thanksgiving recipes. There are a bunch on the site that are inherently vegan and many more that can easily be made vegan with a minor tweak or two (which I’ll note in this list). I’ve also done a separate post for vegetarian Thanksgiving recipes and suggestions as well. Also, here is where you can find a full directory of the vegan recipes on 101 Cookbooks throughout the year. Vegan Thanksgiving recipes:

Golden-Crusted Brussels Sprouts – A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. Skip the Parmesan cheese finish to make it vegan.

Saffron Garlic Mashed Potatoes – These are incredible. Cloud-like potatoes drizzled with a saffron garlic olive oil, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special. Use your favorite non-dairy milk, and olive oil for the vegan version – equally delicious!

Maple Grilled Tempeh – A fantastic salty-sweet grilled tempeh recipe. The marinade is made from a simple (but effective) combination of maple syrup, soy sauce, garlic and ground chipotle pepper.

Shredded Brussels Sprouts & Apples – Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.

Vibrant Tasty Green Beans – A favorite green bean recipe – dill, green beans, leeks, salt and olive oil. That’s it – five ingredients, one skillet – tasty green beans.

Roasted Delicata Squash Salad – So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a bold miso harissa dressing.

Caramelized Tofu – One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan.

Hazelnut & Chard Ravioli Salad – I made this last year and it makes a great vegetarian main dish, you can make it vegan by using a vegan ravioli and omitting the Parmesan cheese. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions. It’s finished off with snipped chives, and lemon zest. You can prepare most of the components ahead of time.

Broccoli Crunch – A great broccoli recipe, one of my favorites! Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.

Diana Henry’s Uzbeki Carrots – The most interesting carrot recipe I’ve attempted in a long time – infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there. Use olive oil, and a sweetener other than honey, skip the optional yogurt, and it’s vegan.

Thai-spiced Pumpkin Soup – This Thai-spiced Pumpkin Soup couldn’t be easier to make – roasted winter squash, coconut milk, Thai red curry paste, and sea salt come together in a pot of vibrant, rich, flavorful soup. Total crowd pleaser. Use coconut oil or olive oil in place of the butter in the beginning and it’s vegan.

Miso Sesame Winter Squash – Inspired by a Bryant Terry recipe – roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.

Roasted Pumpkin Salad – A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, creamy sunflower seed dressing. Use agave nectar in place of the honey in the dressing to make it vegan.

I’m going to leave the comments closed – with the idea that this is more of a reference post.

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via 101 Cookbooks November 09, 2017 at 05:03PM
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