Magazine article Sunset

Sides, the Vegan Way

Magazine article Sunset

Sides, the Vegan Way

Article excerpt

Delicious strategies to borrow, whether you're flirting-with vegan cooking or just need fresh ideas for the big meal

Roasted cauliflower and shallots with chard and dukkah



The secret ingrethent in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian toastednut-and-spice blend called dukkah.

1 large cauliflower (23A lbs.), cored and cut into florets about IV2 in. wide

¾ lb. whole shallots, peeled and cut in half if large

5 tbsp. extra-virgin olive oil, divided

About ¾ tsp. kosher salt

½ lb. Swiss chard, stems and ribs sliced and leaves chopped separately

1 can (15 oz.) chickpeas, rinsed and drained

About ½ cup Dukkah (recipe at right)

1. Preheat oven to 425°. In a roasting pan, toss cauliflower and shallots with 3 tbsp. oil and 3U tsp. salt. Roast, stirring occasionally, until light golden, about 20 minutes. Add chard stems and ribs, toss to coat, and roast until vegetables are very tender, 7 to 10 minutes more.

2. Stir in chard leaves, chickpeas, dukkah, and remaining 2 tbsp. oil. Roast until chard is wilted and tender, about 8 minutes. Stir; season to taste with more salt and dukkah.

PER SERVING 162 CAL., 62% (lui CAL ) FROM FAT; 4.7 G PROTEIN; 1? G FAT (l.2 G SAT.); 12 G CAR80 (2.5 G FIBER); 300 MG SODIUM; O MG CHOL.

Dukkah (Egyptian nutand-spice blend)


Toast 1 ½ tbsp. coriander seeds and 1 ½ tsp. cumin seeds in a small frying pan over medium low heat until a shade darker, 5 to 7 minutes; let cool. Whirl spices, 1Ii tsp. each kosher salt and pepper, and 1A tsp dried thyme leaves in a food processor until fairly finely ground. Add 1At cup each roasted hazel nuts and toasted sesame seeds and pulse until coarsely ground.

Brussels sprouts and wheat berry slaw with smoked paprika dressing



Instead of using currants, you could try shredding a small sweet apple into the salad.

1 cup wheat berries

About 1 tsp. kosher salt, divided

½ tsp. pepper

¼ cup extra-virgin olive oil

About 3 tbsp. sherry vinegar

½ tsp. sweet smoked Spanish paprika

3 tbsp. dried currants

¾ lb. brussels sprouts

1. Bring 1 ½ qts. water, the wheat berries, and 1 ½ tsp. salt to a boil in a medium covered saucepan over high heat. Reduce heat and simmer until wheat berries are tender but not mushy (some should start to burst), about 1 ½ hours. Drain.

2. Whisk ½ tsp. salt, the pepper, oil, 3 tbsp. vinegar, the paprika, and currants together in a large bowl. Let stand while wheat berries cook. …

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