Vegetarian Dinner’s in the Oven
Rukmini Iyer
Quick-Cook Leek Orzotto with Asparagus, Hazelnuts, and Arugula (Vegan)
3.5 stars
Part of the “Quick” cook section, this orzotto is an easy one pot dinner. The only thing that takes time, for me anyway, is soaking the leeks beforehand to get the dirt out. Cook time is 20 minutes in the oven then you stir in the rest of the ingredients and serve! As the recipe says, the lemon makes or breaks the dish. If you enjoy citrus and can take the nuts, I highly recommend trying this meal. While I’ve made it before, this is my first time using chickpea orzo. I find the consistency of the orzo is very mushy but I don’t think that’s necessarily a bad thing.
All-In-One Sweet Potato Thai Curry (Vegan)
4.5 stars
So there were a lot of internal decisions making the final product less appealing than it should be. I used eight times the called for noodles and not the noodles they requested. The sheer volume of noodles had absorbed a massive amount of curry. All in the name of using the whole box. Sigh. The noodles I did use were also chickpea noodles which I feel produce a mushier grain. I also took out the seeds of the chile making the curry so mild I don’t taste much spice. This was done to accommodate a family member who can’t tolerate spicy foods well, so, while I don’t regret omitting the seeds, I also wonder what they could have added. But to focus on the good, this curry has minimum prep and yields a delicious sauce. I would say the prep time/cook time key in the recipe book is fairly accurate compared to others I’ve experienced. I highly recommend making this curry when you’ve got a little more than an hour to make dinner. And the sweet potatoes. The sweet potatoes! So tender and infused with flavor. Will be making this again and learning from my mistakes.
Beet, Chickpea, and Coconut Curry (Vegan)
4 stars
The beets take a lot of work to peel and cut. Way more than fifteen minutes prep in my opinion. The results smell heavenly though so I think it’s worth the effort. The spice from the chile pepper is not too prominent. I admittedly took out some of the seeds from the very small pepper but not all the seeds. I think the cilantro and rice are terrific additions to the meal. They sort of seal the deal in terms of enjoyment.
Crunchy Roast Potato, Artichoke, and Kale Hash with Baked Eggs
3.5 stars
The smell is strong and incredible while initially roasting. The potatoes stick to the pan so not sure if the artichoke oil was supposed to prevent that or that’s just how roasting works but I’m not looking forward to the scrub. I tend to take ingredient amounts as suggestions sometimes so I actually doubled the amount of eggs in the recipe to fit my feeding needs. I had a lot of kale too. Enough potatoes to fit a 17 inch by 12 inch pan. It was enough to feed eight people. The eggs were a bit runny, even after an additional 6 minutes more than suggested in the book in the oven. I like runny eggs so it wasn’t a problem for me but not all enjoy that. The end result is a good tasting meal which works especially nice with the sriracha yogurt they pair it with. A solid meal.
Green Machine: Roasted Greens with Ras El Hanout, Bulgur, and Ricotta
3.5 stars
Another recipe in the “Quick” section, this meal is a great weeknight dinner. The greens are kale, broccolini, and green beans and all work well together with the graininess of the bulgur and the tartness of the lemon dressing. While the dish didn’t stay too hot after coming out of the oven, the ricotta adds a degree of coolness to the dish, which is also made fresh by the addition of mint. Rounding this one out is the toasted almonds, which adds a nice flavor to this healthy meal.
Sweet Potatoes with Taleggio, Onions, and Basil
5 stars
Another one I’ve made before, so I know this recipe’s potential. There’s a required balance of selecting a well proportioned potato. Not too long so the cheese has a chance of filling most of the starch, but not too plump to avoid a potato that is difficult to cook all the way through. But, honestly, even if a mishap occurs, you can’t go wrong with these flavors. I even tried a white sweet potato (couldn’t find the orange) and it still came out good, though the orange is still preferred. I know taleggio is not a low sodium cheese, but I think the portions aren’t too grand and it’s a nice cheese to indulge in every once and awhile. What I also love about this recipe is prep is fairly simple. You do very little before popping the potatoes and onions in the oven for 55 minutes, which is a great amount of time if you’ve got things to do before you eat. All in all, a great blend of cheese and starch and fresh flavors. A must try.
Miso Eggplant with Tofu, Sesame, and Chile (Vegan)
4.5 stars
So upon tasting it, miso is high in sodium. Checked online to confirm my worst fears. But it’s okay! One high sodium meal in a while won’t be detrimental. Now that being said, I can get to how magnificent this meal is. The miso pairs well with the eggplant and tofu. Matching the meal with rice is a great balancing act. The recipe calls for one half of the eggplant as a whole serving but I split mine. Once again I took out the seeds in the chile pepper and the spice was not too great. Present but more manageable. The prep for this meal was straightforward and can be partially done while the eggplant bakes. Overall, a wonderful recipe worth your time if you can deal with the sodium.
Quick-Roasted Fennel and Bulgar with Mozzarella, (Figs), Pomegranate, and Dill
4 stars
Easy weeknight meal. Only 20 minutes in the oven and while I used that whole time as prep, it was still a quick meal. I had to sub nectarines and peaches in place of the figs and I think it turned out exceptionally well. It’s a bright meal with strong flavors coming from the citrus, fennel, dill, and additional fruit. The pomegranate seeds add a nice bite. The cheese balances it all quite nicely too. A very pleasing warm season dish.
Baked Eggs with Beets, Celery Root, Dill, and Feta
3.5 stars
This meal is a treat to have but laborious to make. Truly, on taste alone I would rate five stars but I have to factor in difficulty of preparing. You really need the strength and energy to grate those beets and especially the celery root. I usually make more than the four cups suggested but this time the eggs whites were flying out of the beet mixture cups! It turned out well, though. The result is a creamy, hearty bite that pairs ridiculously well with the sourdough bread they suggest to pair it with. It’s a messy dish to eat. You may get stained (definitely will when you prepare it), but everything about it is delightful. The sweet beets, savory egg, creamy cheese, earthy dill. And the consistency is terrific too. Easy to pull apart. A must try when you have the time and fortitude to make it.
Zucchini, Asparagus, and Goat Cheese Tart
3 stars
This tart is easy to make, quick to cook, and has a good blend of flavors. Zucchini isn’t usually my favorite, but it’s cooked and seasoned well. I think the asparagus is a bit loose on the tart, maybe I used too much, but I was able to eat the whole thing with a fork.
The Most Indulgent Quick-Cook Quiche: Broccoli, Gorgonzola, Chile, and Walnut
3.5 stars
Delicious flavors, the chile pepper flakes really add a kick. It’s very watery. I put it back in the oven for a good 20 more minutes because I wasn’t sure it was fully cooked. The cheese shines through the most, I think. A good meal but they tell you to bake with parchment paper and mine disappeared when portioning out servings. Oh well!
This cookbook has some great recipes, organized in such a way to budget your time. There are meals for large groups as well as individual night dinners. An extraordinary use of vegetables for the busy chef. I enjoyed the recipes that featured a variety of cuisines. Overall, these are great recipes, easy to get through though not always easy to make, but worth the investment. Solid 4 stars.
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