So I’m in Odesa and one of my favourite places is a (mostly vegan) spot called Gaia - I always get the same thing - hummus with roasted Brussels sprouts, broccoli and peas - tonight all 3 of us had it for dinner - so similar to your lovely plate!
Wow, this is a genius move for the chickpeas. I make crispy chickpeas...three times a week? All the time? (Chickpeas are my homeboys??) I do them in our toaster oven on the air-fry setting, usually with olive oil and a mix of spices. But the idea of adding some kind of starch is so smart. Definitely going to try. Thank you!!!
Hi Hetty, and as always much gratitude for your recipes. And the photography is always great.
And the concept of using what you've got and not wasting.
Both my parents grew up during the great depression and WW2 era with strict food rationing (this extended for several yrs after the war ended). In the subrbs, people grew their backyards full of veg, between the air raid shelters. And the government issued cookbooks with a very vegetarian stance for " mock" meat dishes, and the humble choko was used for many purposes, often as an extender. It grew like an invasive weed here.
Also, there was for many families the psychological impact of the Japanese starvation ( a frequent contributor to other serious illness and death)of our POWs in the work and prison camps and on construction sites esp the infamous Burma Railway.
So an emphasis on not wasting "valuable" food; never throwing food out and you can't leave the table till your plate is empty etc A sort of food parsimony
Do recall a food/cooking challenge show, based on whatever was in the pantry and fridge. can't recall all the detail, but liked it as it was sort of near real world environment.
This dish contains a lot of my fav food things. Love tahini which is so versatile, and my chilli spice tolerance has grown a bit ( but not to match that of a Hungarian friend who would do a separate chilli beef meal for himself from rest of family and friends). And have never char grilled broccoli. So will adventure to do so. Have a great Le Creuset ribbed skillet that would fit the bill. It was one of my best ever purchases, bought at sale. It is about 35 yrs old, and perhaps used 100 times a year. And not just to grill meat, but for veg and fruit.
And your 5 days of the week ones look great, but have wondered what you do on the weekend ?? Joke. You want to maintain some of your food privacy as you so kindly share so much already.
The Splendid Table show on National Public Radio used to have a segment that included someone calling in with maybe 5 ingredients. Then the host and/or special guest chef came up with a suggestion for what to make (they could add olive oil, salt, and pepper). You have to go way back to when Lynn Rosetta Kasper was the host. I'm not sure if the new host has anything similar.
Thank you for sharing your story. It’s appreciated. Using what we have is so important. Perhaps i don’t espouse it as much here but those who own my cookbooks (especially my last two books) will see how much this ethos plays into my recipe development, where I offer substitutes for many ingredients, especially vegetables. Now that you have mentioned it, I may include more substitutes with my newsletter recipes too. It’s good to know what is important to my readers.
I hope you enjoy this cooking adventure. I agree, a good quality Le Creuset is a lifetime purchase I have a Staub set which never leaves my stovetop.
Looking forward to making these, starting with the first recipe. Is the coconut yogurt sweetened, or were you referring to the natural sweetness of the coconut?
I have trouble finding unsweetened plant-based yogurt. Do you have any tips or favorite brands?
Do you like the Gochujang Tahini Yogurt with other vegetables too? It seems like this could be a basic sauce for serving with many kinds of vegetables.
Yes unsweetened coconut yogurt. I use the brand CocoJune. So tasty. And yes this sauce can be used with any roasted vegetables. My recipes are always there to help played with and substituted with ingredients you have on hand. Roasted Brussels sprouts, cauliflower would also be lovely. Sweet veg like squash/pumpkin or sweet potato would be nice too. Hope you have fun experimenting!!
I preferred panfried broccoli to roasted as you can get more char on the outside while keeping the interior crisp. That’s my personal preference for broccoli. I find roasted broccoli has less texture. But you could roast it if you prefer
aka these are a few of my favorite things!!!!
Yay me too!
Just made this, using full fat yoghurt mixed with coconut cream. Gorgeous! Thank you!
Yerrrrmmmmmm
So I’m in Odesa and one of my favourite places is a (mostly vegan) spot called Gaia - I always get the same thing - hummus with roasted Brussels sprouts, broccoli and peas - tonight all 3 of us had it for dinner - so similar to your lovely plate!
Oh that sounds so amazing Felicity. I love the sound of that dish. I so enjoy reading your food dispatches from Ukraine. Thanks for sharing.
Wow, this is a genius move for the chickpeas. I make crispy chickpeas...three times a week? All the time? (Chickpeas are my homeboys??) I do them in our toaster oven on the air-fry setting, usually with olive oil and a mix of spices. But the idea of adding some kind of starch is so smart. Definitely going to try. Thank you!!!
Hope you enjoy it Ariel. It adds another level of crisp!!
Hi Hetty, and as always much gratitude for your recipes. And the photography is always great.
And the concept of using what you've got and not wasting.
Both my parents grew up during the great depression and WW2 era with strict food rationing (this extended for several yrs after the war ended). In the subrbs, people grew their backyards full of veg, between the air raid shelters. And the government issued cookbooks with a very vegetarian stance for " mock" meat dishes, and the humble choko was used for many purposes, often as an extender. It grew like an invasive weed here.
Also, there was for many families the psychological impact of the Japanese starvation ( a frequent contributor to other serious illness and death)of our POWs in the work and prison camps and on construction sites esp the infamous Burma Railway.
So an emphasis on not wasting "valuable" food; never throwing food out and you can't leave the table till your plate is empty etc A sort of food parsimony
Do recall a food/cooking challenge show, based on whatever was in the pantry and fridge. can't recall all the detail, but liked it as it was sort of near real world environment.
This dish contains a lot of my fav food things. Love tahini which is so versatile, and my chilli spice tolerance has grown a bit ( but not to match that of a Hungarian friend who would do a separate chilli beef meal for himself from rest of family and friends). And have never char grilled broccoli. So will adventure to do so. Have a great Le Creuset ribbed skillet that would fit the bill. It was one of my best ever purchases, bought at sale. It is about 35 yrs old, and perhaps used 100 times a year. And not just to grill meat, but for veg and fruit.
And your 5 days of the week ones look great, but have wondered what you do on the weekend ?? Joke. You want to maintain some of your food privacy as you so kindly share so much already.
The Splendid Table show on National Public Radio used to have a segment that included someone calling in with maybe 5 ingredients. Then the host and/or special guest chef came up with a suggestion for what to make (they could add olive oil, salt, and pepper). You have to go way back to when Lynn Rosetta Kasper was the host. I'm not sure if the new host has anything similar.
Ooh I haven’t heard that. Sounds like a great slot.
Thank you for sharing your story. It’s appreciated. Using what we have is so important. Perhaps i don’t espouse it as much here but those who own my cookbooks (especially my last two books) will see how much this ethos plays into my recipe development, where I offer substitutes for many ingredients, especially vegetables. Now that you have mentioned it, I may include more substitutes with my newsletter recipes too. It’s good to know what is important to my readers.
I hope you enjoy this cooking adventure. I agree, a good quality Le Creuset is a lifetime purchase I have a Staub set which never leaves my stovetop.
Thanks for reading and sharing, Hetty
Thank you for these wonderful recipes!
Looking forward to making these, starting with the first recipe. Is the coconut yogurt sweetened, or were you referring to the natural sweetness of the coconut?
I have trouble finding unsweetened plant-based yogurt. Do you have any tips or favorite brands?
Do you like the Gochujang Tahini Yogurt with other vegetables too? It seems like this could be a basic sauce for serving with many kinds of vegetables.
Yes unsweetened coconut yogurt. I use the brand CocoJune. So tasty. And yes this sauce can be used with any roasted vegetables. My recipes are always there to help played with and substituted with ingredients you have on hand. Roasted Brussels sprouts, cauliflower would also be lovely. Sweet veg like squash/pumpkin or sweet potato would be nice too. Hope you have fun experimenting!!
this sounds delish.....wondering why you wouldn't just roast the broccoli in the oven at the same time as the chickpeas
I preferred panfried broccoli to roasted as you can get more char on the outside while keeping the interior crisp. That’s my personal preference for broccoli. I find roasted broccoli has less texture. But you could roast it if you prefer