If you've ever been to one of Yotam Ottolenghi's restaurants—or made one of his recipes—then you know: The man is basically a vegetable whisperer. The chef, who's based in the U.K., has an uncanny ability to take normal foods like zucchini and carrots and turn them into culinary masterpieces. The best part? You can use the same techniques he does to whip up plant-based dishes that will take your breath away, thanks to his latest cookbook, Plenty More. The book contains more than 150 delicious vegetable recipes—and we have three of the easiest to make right here.
Note: Each recipe makes enough to serve four people.
Zucchini "Baba Ghanoush"
5 large zucchini
1/3 cup goat’s milk yogurt
½ oz Roquefort cheese, coarsely g rated
1 egg, lightly beaten
1 Tbsp unsalted butter
2 ½ Tbsp pine nuts
½ tsp Urfa chile flakes, or a pinch of regular chile flakes
1 tsp lemon juice
1 clove garlic, crushed
½ tsp za’atar, to finish
Salt and black pepper
1. Preheat the broiler. Place the zucchini on a baking sheet lined with parchment paper, and broil for about 45 minutes, turning once or twice during the cooking, until the skin crisps and browns nicely. Remove from the oven, and once cool enough to handle, peel off the zucchini skin, discard it, and set the flesh aside in a colander to drain; you can also scoop out the flesh with a spoon. The zucchini can be served warm or at room temperature.
2. Put the yogurt in a small saucepan with the Roquefort and egg. Heat very gently for about three minutes, stirring often. You want the yogurt to heat through but not quite reach the simmering point. Set aside, and keep warm.
3. Melt the butter in a small sauté pan with the pine nuts over low heat, and cook, stirring often, for three to four minutes, until the nuts turn golden brown. Stir in the chile flakes and lemon juice, and set aside.
4. To serve, put the zucchini in a bowl, and add the garlic, a scant half-teaspoon salt, and a good grind of black pepper. Gently mash everything together with a fork, and then spread the mixture out on a large serving platter. Spoon the warm yogurt sauce on top, followed by a drizzle of the warm chile butter and the pine nuts. Finish with a sprinkle of za’atar, and serve at once.
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Slow-Cooked Chickpeas on Toast with Poached Egg
1 rounded cup dried chickpeas, soaked in water overnight with 2 tsp baking soda
1 Tbsp olive oil, plus 1 Tbsp to finish
1 medium onion, coarsely chopped
3 cloves garlic, crushed
1½ tsp tomato paste
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 medium red peppers, diced
1 beefsteak tomato, peeled and coarsely chopped
½ tsp superfine sugar
4 slices sourdough bread, brushed with olive oil and grilled on both sides
4 eggs, freshly poached (see video below for instructions on how to do this)
2 tsp za’atar
Salt and black pepper
1. Drain and rinse the chickpeas, and place them in a large saucepan with plenty of water. Place over high heat, bring to a boil, skim the surface, and boil for five minutes. Drain, and set aside.
2. Place the oil, onion, garlic, tomato paste, cayenne, paprika, red peppers, one teaspoon salt, and some black pepper in a food processor, and blitz to form a paste.
3. Wipe out the chickpea saucepan, return it to the stove over medium heat, and add the paste. Fry for five minutes (there’s enough oil there to allow for this), stirring occasionally, before adding the tomato, sugar, chickpeas, and a scant one cup water. Bring to a low simmer, cover the pan, and cook over very low heat for four hours, stirring from time to time and adding more water when needed to retain a sauce-like consistency. Remove the lid, and cook for a final hour: The sauce needs to thicken without the chickpeas becoming dry.
4. Place a piece of warm grilled bread on each plate, and spoon the chickpeas over the bread. Lay a poached egg on top, followed by a sprinkle of za’atar and a drizzle of oil. Serve at once.
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Honey-Roasted Carrots with Tahini Yogurt
Scant 3 Tbsp tahini paste
2/3 cup Greek yogurt
2 Tbsp lemon juice
1 clove garlic, crushed
Salt
Scant 3 Tbsp honey
2 Tbsp olive oil
1 Tbsp coriander seeds, toasted and lightly crushed
1½ tsp cumin seeds, toasted and lightly crushed
3 sprigs thyme
12 large carrots, peeled and each cut crosswise into two 2½-inch batons
1½ Tbsp cilantro leaves, coarsely chopped
Black pepper
1. Preheat the oven to 425°F
2. Place the first four ingredients (through garlic) in a bowl with a pinch of salt. Whisk together, and set aside.
3. Place the honey, oil, coriander, cumin seeds, and thyme in a large bowl with one teaspoon salt and a good grind of black pepper. Add the carrots, and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
4. Transfer the carrots to a large serving platter or individual plates. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.
Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Photography credit: Jonathan Lovekin © 2014
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