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Dec 13, 2017
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Posts Tagged ‘vegetarian’

Recipe: Chickpea-Sweet Potato Patties

Wednesday, November 1st, 2017

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The vegetarian versus omnivore battle went down in my home all summer. I’m pretty comfortable cooking vegetarian meals thanks to my own no-meat stint in college, and really, it’s easier than ever these days. However, I’ve recently uttered the sentence, “I think there’s some veggie burgers in the freezer” more than I should. While I’m sure that those patties are healthier than a case of belly bombers, the fact is, they are microwaveable processed food – something I’m not a fan of in general.

I’ve made falafel patties before with considerably more ingredients and used an egg to bind, but I wondered if I could vegan-ize them. I spoke our local queen of green, STL Veg Girl Karyn Dugan, and we kicked around a couple of ideas. I settled on trying sweet potatoes as both a flavor booster and a binder. She couldn’t sell me on “dry frying” though. Baby steps…

This dish packs a protein punch with quinoa and chickpeas. I served these patties with a little hot sauce or garlic aioli (definitely not vegan!), but I have also eaten them for breakfast alongside a little salad and vinaigrette. They are a little crumbly, so take care when flipping.

 

Vegan Chickpea-Sweet Potato Patties
6 servings

2 cups chopped kale
1 15.5-oz. can chickpeas, drained and liquid reserved
1 cup cooked mashed sweet potato
1 tsp. cumin
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1½ cups cooked quinoa
2 Tbsp. olive oil

• In the bowl of a food processor fitted with the S-blade, add the kale, chickpeas and sweet potato and pulse until a smooth paste is formed. If the mixture is dry, add the reserved chickpea liquid 1 tablespoon at a time, but no more than ¼ cup.
• Add the cumin, salt and pepper and pulse a few more times. Scrape the mixture into a large bowl and fold in the quinoa.
• Scoop ⅓ cup mixture and form into ½-inch thick patties. Refrigerate at least 30 minutes.
• In a large skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Cook the patties about 4 minutes per side, flipping carefully to keep them from falling apart.

Photo by Michelle Volansky 

Dee Ryan is a longtime Sauce contributor who also pens Make This

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Eat This: Vegetable Samosa at Everest Café & Bar

Thursday, October 12th, 2017

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If you haven’t tried the Vegetables Samosa at Everest Café & Bar, it’s time to check your priorities. Deep golden-brown pyramids of house-made pastry are filled with velvety smashed potatoes studded with peas and onion and fragrant with coriander. The crunchy, tender pockets are perfectly seasoned and delightful on their own, but the accompanying red tamarind sauce adds a sweet, tangy highlight.

Photo by Carmen Troesser

Heather Hughes is managing editor at Sauce Magazine. 

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Make This: Fennel and Carrot Gratin

Monday, October 2nd, 2017

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The trick to a great gratin is uniformly sliced vegetables. Spend minimal time and energy by prepping this fantastic sweet and savory side dish with a mandoline.

Preheat the oven to 375 degrees. Use a mandoline to cut 3 fennel bulbs horizontally and 3 peeled large carrots diagonally into ¼-inch slices.

In an oiled shallow baking dish, layer a third of the fennel, then half of the carrots. Season with salt and pepper, and sprinkle with 1 teaspoon orange zest. Top with another third of the fennel, the remaining carrots, more salt and pepper, then the remaining fennel.

Sprinkle the top with ½ cup freshly grated pecorino, ⅓ cup panko breadcrumbs and 2 tablespoons fresh thyme. Drizzle with olive oil and bake until the vegetables are tender and the top is golden brown, a little more than 1 hour. Garnish with chopped fennel fronds. Serve hot or at room temperature.

Photo by Julia Calleo

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Just Five. 

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Eat This: Vegetables Samosa at Everest Café & Bar

Monday, October 2nd, 2017

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If you haven’t tried the Vegetables Samosa at Everest Café & Bar, it’s time to check your priorities. Deep golden-brown pyramids of house-made pastry are filled with velvety smashed potatoes studded with peas and onion and fragrant with coriander. The crunchy, tender pockets are perfectly seasoned and delightful on their own, but the accompanying red tamarind sauce adds a sweet, tangy highlight.

Photo by Carmen Troesser

Heather Hughes is managing editor at Sauce Magazine. 

Related Content
• Sauce Magazine: October 2017

Eat This: Root Vegetable Tagine at Olio

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1956 Utah will bring vegetarian, vegan pub fare to Benton Park

Friday, September 29th, 2017

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More vegetarian and vegan options will be available in Benton Park this fall. As reported by NextSTL, a new veggie-centric restaurant, dubbed 1956 Utah after the address of the building, is set to open in the South City neighborhood in November.

“I’ve been vegetarian, almost vegan, for 25 years,” said executive chef Christopher Bertke. “It’s definitely better now, but St. Louis hasn’t always had a lot of vegetarian options.”

Bertke, who owns No Class Catering and has worked at area restaurants like Harvest in Richmond Heights, has put together an 80-to-90-percent vegetarian and vegan menu. A few meat-based dishes will also be available, and he hopes to make all dishes GMO-free.

Bertke said 1956 Utah will serve traditionally meat-heavy elevated pub or diner food. The centerpiece of the menu is a plant-based meat substitute he’s developed and refers to as his “science project.”

In addition to vegetarian versions of dishes like fried chicken and meatloaf, the menu will include non-meat variations of such fast food favorites as Big Macs and White Castle sliders. “I hate fast food for what it is, but I love fast food for the way it tastes,” he said.

The kitchen will also have a brick oven for pizzas, and the restaurant will have a full bar as well.

The building, originally constructed in 1937, was a service station in its former life, but has been unoccupied in recent years. Bertke said there would be just less than 40 seats inside, and an extensive outdoor seating area with another 50 to 60 seats, along with an organic garden.

Photo courtesy of Chris Bertke

Matt Sorrell is staff writer at Sauce Magazine. 

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Eat This: Root Vegetable Tagine at Olio

Friday, September 1st, 2017

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We are obsessed with the Root Vegetable Tagine at Olio. Turmeric-scented rice serves as the base for a plethora of root vegetables including rutabaga, parsnips, carrots and turnips. Their varied sweetness is complemented by coriander, cumin, ginger and the exotic flavors of cardamom and orange blossom. A handful of rehydrated cranberries provides a tart, fruity bite to this richly satisfying, aromatic vegetarian dish.

Photo by Carmen Troesser

Meera Nagarajan is art director at Sauce Magazine. 

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Recipe: Roast Carrots with Whipped Yogurt

Monday, August 21st, 2017

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I love roasting vegetables, but I’ve never been a fan of carrots. I think this was due partly to my dear mom forcing me to eat her rubbery carrot rounds with mustard seeds. To this day, I’m still not a fan of carrots sliced in rounds.

But when I saw a gorgeous bundle of multicolored carrots at the store, I decided to give them another shot. These turned out so much tastier than I expected. The carrot’s natural sweetness really shines here, and the nice light addition of herbs is a nice complement. This is a perfect side dish, and tastes like classic comfort food. Enjoy and happy baking!

 

Roasted Carrots
Adapted from a New York Times recipe 
3 to 4 servings

1 lb. carrots, peeled and cut into 2-inch pieces
1-2 Tbsp. avocado oil
1 tsp. fresh thyme
Kosher salt and freshly ground black pepper to taste
2 Tbsp. chopped parsley
¾ cup plain Greek yogurt, plus more as needed
¼ cup heavy cream

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil wiped with oil.
• In a mixing bowl, toss the carrots with the oil and thyme. Spread the carrots onto the baking sheet in an even layer and sprinkle with salt and pepper. Cover with foil and bake 20 minutes.
• Reduce the heat to 375 degrees and bake another 10 to 15 minutes until the carrots are tender.
• In a small bowl, use an electric mixer to whip the yogurt and cream on medium-high speed until thick and stiff.
• Transfer the carrots to a serving bowl and gently toss with parsley. Season to taste with salt and pepper. Serve with the whipped yogurt.

Amrita Song is a longtime Sauce contributor who owns Mila Sweets. 

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Recipe: Grilled Eggplant Salad

Thursday, August 3rd, 2017

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I recently discovered that seared eggplant serves as a phenomenal blank canvas for a grilled salad – a dish I usually dismiss as a trendy waste of produce. But this warm, delightful Mediterranean-style salad loaded with soft feta and drizzled with a tangy lemon-garlic yogurt dressing is more than enough to make me a believer (at least for one night).

Perfect for summer grilling, this warm-weather friendly salad pairs especially well with grilled Italian sausages or a big slab of barbecue pork and a bottle of richest, full-bodied red wine you can get your paws on.

Like many salads, the key to success in this dish is timing. Soaking the eggplant slices too long or grilling them even a few minutes more than the recommended time will result in an overcooked pile of goo. Have all the ingredients prepped before lighting the grill and plan plating, dressing and serving it immediately while the eggplant is still warm and relatively firm.

 

Grilled Eggplant Salad
3 to 4 servings

8 oz. plain Greek yogurt
Juice of ½ lemon
3 garlic cloves, minced
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 large eggplant
40 cherry tomatoes
Olive oil, for greasing
½ cup chopped basil leaves
3 oz. crumbled feta

• In a medium mixing bowl, stir together the yogurt, lemon juice, garlic, salt and pepper. Refrigerate until ready to use.
• Fill a large bowl with lightly salted water. Cut the eggplant lengthwise into ¾-inch slices and submerge them in the water. Brine 20 to 30 minutes.
• Thread the tomatoes on metal or wood skewers.
• Prepare a charcoal or gas grill for high, direct heat.
• Lightly spray or brush olive oil on the grill grate. Grill the eggplant slices and tomato skewers over direct heat 6 minutes, turning once halfway through.
• Divide the eggplant slices among the serving plates. Top each with grilled tomatoes, then drizzle with the yogurt dressing and garnish with the basil and feta. Serve immediately.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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Just Five: Zucchini Carpaccio

Wednesday, July 19th, 2017

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‘Tis the season for many friends to offer zucchini “free to a good home” on social media. I have such a home and jumped on a similar post, so I drove to Kirkwood to pick up quite possibly the largest zucc I’ve ever seen – more baseball bat than vegetable. Thanks to a recent lunch at Olio, it was destined for a home run (see what I did there?).

Olio’s zucchini carpaccio is made with preserved lemon and herb oil. With five ingredients at your disposal, there’s room to play here: add minced fresh herbs or try different nuts (toasted walnuts, hazelnuts or pepitas would be great). The trick is to thinly shave the zucchini with a decent vegetable peeler. This is a quintessential summer dish, perfect with some crusty bread and glass of white wine.

 

Zucchini Carpaccio
Inspired by a dish at Olio
4 to 6 servings

2 medium zucchini
1 tsp. kosher salt
2 Tbsp. lemon juice
1 tsp. lemon zest
2 cloves garlic, thinly sliced
½ cup shaved Parmesan or pecorino cheese
¼ cup toasted pine nuts
Freshly ground black pepper to taste
Drizzle of olive oil, for serving

• Trim the ends of the zucchini and use a vegetable peeler to shave them into thin ribbons, discarding the first and last peelings that are mostly skin.
• Toss the zucchini ribbons in a colander with the salt and let drain 30 minutes, tossing occasionally. Blot the zucchini dry with paper towels and layer them in a shallow baking dish.
• Tuck the garlic slices between the layers and sprinkle with the lemon juice and lemon zest. Cover with plastic and marinate at least 15 minutes.
• Remove and discard the garlic. Place the zucchini in a shallow serving bowl and top with Parmesan, pine nuts, pepper and a drizzle of olive oil immediately.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This. 

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Just Five: Acorn Squash with Apples and Blue Cheese

Wednesday, November 9th, 2016

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With beautiful greens, oranges and yellows (and even some blue!), this dish belongs on a holiday table. The crystallized ginger shines through with chewy, peppery-sweet pops that make this dish spectacular. Adding blue cheese to this recipe was genius, but if you dislike it, try a good tangy goat cheese or a sharp cheddar.

 

Acorn Squash with Apples and Blue Cheese
4 servings

2 acorn squashes*, halved and seeded
2 Tbsp. butter
1 to 2 Granny Smith apples, peeled, cored and chopped into ½-inch dice (about 2 cups)
¼ cup golden raisins
2 Tbsp. chopped crystallized ginger
⅓ cup crumbled blue cheese
Kosher salt

• Preheat the oven to 350 degrees.
• Place the squash cut side-down in a baking dish filled with ½ inch of water. Bake 40 minutes.
• Meanwhile, melt the butter in a saucepan over medium heat. Add the apple and saute 2 to 3 minutes. Add the raisins, ginger and ¼ cup water and bring to a simmer. Cover, remove from heat and let rest 5 minutes. Uncover and let cool.
• Remove the squash, empty the water and return the squash the baking dish cut side up.
• Stir the blue cheese into the apple mixture, then fill each squash half with about ¼ cup of the apple mixture. Sprinkle each with a pinch of salt.
• Bake 15 minutes then serve.

 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

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