Potatoes and peas are cooked with onion, garlic, dill, lemon juice and wine in this recipe. (Be sure to get a vegan wine if you want the recipe to be vegan.)
Tag Archives: wine
Really this pasta was just an excuse to cook with grains of paradise. I can’t say that it actually tastes of paradise (it was okay) but I also got to put some alliteration in the title.
- 1 clove minced garlic
- 100 grams mushrooms (I used chanterelles), sliced
- 1 bell pepper or romano pepper, thinly sliced
- two handfuls of leafy green vegetables (I used one baby bok choy)
- 1/4 teaspoon red chilli flakes
- 1/2 teaspoon fresh ground grains of paradise, or black pepper
- 2 tablespoons oil
- 200 ml vegan white wine
- 200 grams egg-free pasta
- 6 tablespoons cream substitute (I used oat cream)
- 2 tablespoons fresh chopped parsley (optional)
- salt to taste
Set a pot of salted water to boil, for the pasta. When the water comes to a boil, cook the pasta according to the instructions on the package.
While the water is heating, heat the oil in a frying pan over medium heat. Add the garlic and red pepper flakes and cook for half a minute. Add the sweet red pepper and mushrooms. Cook for a few minutes, stirring frequently.
Add the wine to the mushroom mixture. If the leafy green vegetable has firm stalks (like bok choy), add it as well. If it is entirely soft (like spinach), add it after five minutes. Simmer the mushroom mixture until the liquid is completely evaporated.
Drain the pasta and add it to the mushroom mixture, along with the cream substitute. Add the fresh ground grains of paradise or black pepper. Season to taste with salt. Stir until the cream is absorbed. Garnish with parsley.
Serves two when accompanied by a salad.
I wanted to make use of horse gram outside of Indian cuisine. Laganophake is a Roman lentil and wine stew typically made with Puy lentils. It seemed like a good opportunity for a fusion dish. There was no reason wine couldn’t be used in place of tomatoes, and the seasoning could borrow from both traditions.
- 1 cup firm lentils, such as horse gram or Puy (I used horse gram)
- 4 tablespoons cooking oil (I used peanut oil)
- 1 large onion, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/8 teaspoon anise seeds
- 1 cup red wine, such as Burgundy
- salt (I used Himalayan pink salt) to taste
- fresh ground black pepper to taste
- 1/2 teaspoon mustard seeds
- 20 curry leaves
- cilantro or parsley, to garnish
If you are using horse gram, soak it overnight then rinse it well when ready to cook. Other varieties of lentils can simply be rinsed.
Heat 3 tablespoons of oil in a deep pan over medium heat. You can use a pressure cooker to reduce cooking time for the lentils. Meanwhile, chop the onion. When the pan is hot, reduce the heat and cook the onion in it, stirring frequently, until it is completely soft and partially caramelized. Remove and reserve some of the onion for garnish.
Return the heat to medium and add the cumin seeds, thyme, oregano and anise seeds. Cook until the cumin seeds are lightly browned, then add the lentils, wine, a few cups of water, a little salt, and black pepper.
If you are cooking it in an ordinary pot, put the lid on. Cook until the lentils can be squeezed between a thumb and a finger, stirring from time to time and adding more liquid as needed. With horse gram this can take one and a half hours. Alternately, pressure cook for approximately 25 minutes.
When the lentils are cooked, remove the lid and allow them to simmer until most of the liquid is absorbed.
While the lentils are reducing, heat the remaining tablespoon of oil in a pan over medium heat. Add the mustard seeds and curry leaves. Cook until the seeds sputter and the curry leaves have darkened. Add the mustard seeds and curry leaves to the lentils. Taste after the liquid is absorbed and add additional salt if needed.
Serve with rice or bread (I used methi paratha), garnished with the reserved onion and cilantro.
If preparing this as a vegetarian dish, ensure that you get a vegan wine. Isinglass is often used in wine production.
I put this trifle together over the holidays. I am not as fond of the gelatine variation, so I made a custard/whipped cream version. From the bottom to the top, it consists of:
- Carla’s hot milk sponge cake from the More with Less cookbook, drenched in white dessert wine (late harvest Royal Tokaji)
- Basic egg yolk-and-milk custard
- Carla’s sponge cake with wine
- Strawberries soaked in wine and sugar
- Unsweetened whipped cream with chunks of meringue
- Egg-white sponge cake made with the whites left from the custard, drenched in wine
- Melon balls soaked in wine
- Sweetened whipped cream
- Blueberries and meringue
All in all, a colossal caloric dessert, which was fun to assemble and which my guests hopefully enjoyed eating.