Sauteed Green Beans with Soy, Shallots, Ginger, Garlic and Chile Recipe : Tyler Florence. Zucchini “Noodles” with Sesame-Peanut Sauce. April 19, 2013.
It’s been a week full of tragedy and fear. My heart aches for the families of everyone hurt or killed in Boston and Texas, and my reaction to everything that’s happened (and continues to happen) is to plant myself in front of the news in search of the answers to “What?” And “Why?” It’s not a healthy response in a number of ways. Seeing the number of mistakes that the media has made, I’m becoming convinced that it’s probably better to check the news only once a day to avoid all the speculation and outright errors. So it was lunchtime yesterday before I was finally able to drag myself off the couch and back into what I call “The Voisin Test-Kitchen.” When it comes to low-calorie pasta alternatives, I’ve come to rely on two options: packaged shirataki noodles (made from a type of yam) and strands of raw zucchini made with a spiralizer.
Though it has only 116 calories, this salad is higher in fat than most of my others because of the peanut butter and sesame oil. Enjoy! Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto. My two favourite kitchen appliances are my food processor and my vegetable spiralizer.
They’re both so important if you want to make healthy but delicious food. The processor is a pretty standard item but the spiralizer is a little less usual and if you don’t have one then you seriously need one! They’re really inexpensive, so easy to use and just so incredible! Seriously being able to make fresh vegetable spaghetti is unbelievable. Zucchini noodles are the main component of almost all my favourite meals and I really add them into everything. This dish has been my favourite meal of the week, since Sunday I must have made it at least five times! Here’s the link to the spiralizer I use. Roasted Cumin-Lime Carrots. Carrots could easily be the bastard child of the vegetable world.
I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage?
The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots needs fat in order to be absorbed. Ingredients. Sesame-Ginger Steamed Broccoli Recipe. Nutritional information Serves 4 30 minutes or fewer No steamer basket required for this recipe.
A modest amount of liquid in a standard skillet steams the broccoli to perfection. 1 lb. broccoli, cut into medium florets (6 cups loosely packed) 2 Tbs. mirin or sake 1 Tbs. tamari 1 Tbs. minced fresh ginger 1 tsp. toasted sesame oil 1 pinch salt 1 tsp. sesame seeds. Garlic Broccoli Stirfry. Is there anything Joy of Cooking can’t do?
Obviously the answer to this question is a firm yes. Take, for example, the fact that my version of this book, published a mere 6 years ago, contains only two recipes calling for tofu as an ingredient. With 4000 recipes, this cooking bible is the first place I look for anything vaguely “American” or “French.” Sure, roughly four recipes in the entire book are vegan, but veganizing such devastatingly classic recipes is, for me, half the joy of cooking.
I used to live around the corner from a super low-key Chinese take-out place. Vegan Cumin and Lime Roasted Sweet Potatoes. Nutritional information Serves 4 Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner.
Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce. Save to My Recipes If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice.
Grate ½ garlic clove, stir in, and season with salt. 1 lb beets, peeled, cut into ½" wedges 4 tablespoons olive oil, divided Kosher salt, freshly ground black pepper 1 lb carrots, sliced ¼" thick 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼" thick 1 teaspoon finely grated lemon zest 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste 2 teaspoons fresh lemon juice, divided, plus more to taste 2 cups watercress, large stems trimmed 1/4 cup The Greenest Tahini Sauce View Step-by-Step Directions INGREDIENT INFO: Jerusalem artichokes are sold at farmers’ markets and in the produce section of some supermarkets.
Tunisian Roasted Vegetables. Nutritional information Serves 6 30 minutes or fewer Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous.
(To mix up your own tabil, go to Feel free to substitute other seasonal vegetables (e.g., cauliflower, winter squash, and even root vegetables such as turnips, parsnips, or celery root) for the zucchini throughout the year.