Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad
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Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad
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Overview
No matter where you live in the world, it is the daily rituals of food that bind and connect us.
Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship. These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.
Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be. From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you’ll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.
Product Details
| ISBN-13: | 9781611804553 |
|---|---|
| Publisher: | Shambhala |
| Publication date: | 06/27/2017 |
| Pages: | 240 |
| Sales rank: | 529,249 |
| Product dimensions: | 8.50(w) x 10.90(h) x 0.80(d) |
About the Author
In 2015, Hetty—with her family and Arthur Street Kitchen in tow—relocated to the rather larger neighborhood of Brooklyn, New York City. From there, she continues to deliver salads to locals, runs creative pop-up events, and caters lunches, making food friends along the way. Hetty also writes about her experience of food, life, and adventure in Brooklyn on her blog, www.arthurstreetkitchen.com.
Read an Excerpt
Neighborhood
Hearty Salads and Plant-Based Recipes from Home and Abroad
By Hetty McKinnon, Luisa Brimble
Shambhala Publications, Inc.
Copyright © 2016 Hetty McKinnonAll rights reserved.
ISBN: 978-1-61180-455-3
CHAPTER 1
DEAR AMERICA
Like the country and its people, the food in America is vast, diverse, passionate and bold. As I find my culinary feet in my adopted home neighborhood of Brooklyn, it has been wonderful to meet the comforting flavors from the South, to be swept along with the lively Mexican wave, and to embrace the fusion flavors of Latin cuisine. To live in New York City is to truly have the world's food at your front door, at whatever time of the day! Here, food fads are born and disseminated across the globe. Food is theater, a full-bodied experience designed to entertain and challenge all your senses.
SHREDDED COLLARD GREENS, BAKED SWEET POTATO AND PINTO BEANS WITH PAPRIKA-BUTTERMILK DRESSING
Collard greens, with their deep green, thick leaves, stand up to lengthy cooking times, while still retaining their flavor and texture. For me, however, I also love them raw. For this salad, I'm celebrating the Southern roots of collard greens by teaming them with roast sweet potato, pinto beans, and a spicy buttermilk dressing. I've written this recipe with substitutions for both collard greens and pinto beans for a variation on this dish.
GF | SERVES 4~6
3 sweet potatoes (about 1½ lbs; 700 g),
unpeeled and cut into ½ in (1 cm) cubes
3–4 tablespoons extra-virgin olive oil
1 bunch of collard greens (about 14 oz;
400 g), washed and stems removed
One and one half 15 oz cans (500 g) pinto
beans (about 2 cups), drained
1/3 cup cilantro leaves
½ cup sunflower seeds, toasted
1 lime, cut into wedges
Sea salt and black pepper
PAPRIKA-BUTTERMILK DRESSING
¾ cup (185 ml) buttermilk
3 tablespoons sour cream
1 garlic clove, very finely chopped
1 teaspoon paprika
½ teaspoon smoked paprika
Juice of ½ lime
1 tablespoon extra-virgin olive oil
Sea salt and black pepper
SUBSTITUTES
Collard greens: cavolo nero, kale Pinto beans: red kidney beans, borlotti beans
Preheat the oven to 400°F (200°C).
Place the sweet potato pieces on a large baking tray, toss them in 2 tablespoons of olive oil and season with salt and pepper. Roast for 20–25 minutes until tender.
Slice the collard green leaves very finely using a sharp knife and place them in a large bowl. Drizzle over 1–2 tablespoons of olive oil, add a pinch of salt, and massage the oil into the leaves for about a minute (this will start to soften the leaves).
To make the buttermilk dressing, mix together the buttermilk and sour cream in a bowl and stir in the chopped garlic, paprika, lime juice, and olive oil. Season with salt and pepper.
Combine the massaged leaves with the sweet potato, beans, cilantro, and sunflower seeds. Season again with salt and pepper, spoon over the buttermilk dressing, and serve with the lime wedges on the side.
ROASTED GOLDEN BEETS WITH LENTILS, SOFT HERBS, AND LEMON-SAFFRON YOGURT
While golden beets are often near impossible to find in some parts of the world, they are excitingly abundant during the New York summer. Slightly less earthy and mellower than their crimson-hued equals, golden beets are like a ray of sunshine. This salad is exactly that — sunshine on a plate. The roasted beets are enlivened with a bounty of fresh herbs and a sunny lemon and saffron yogurt.
GF | SERVES 4~6
8 golden beets (about 3½ lbs; 1.6 kg),
peeled and cut into ½ in (1 cm) cubes
3–4 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
2 cups (400 g) brown lentils, rinsed
2 cups soft herb leaves (parsley, dill,
cilantro, chives, mint, oregano,
or tarragon)
Sea salt and black pepper
LEMON-SAFFRON YOGURT
Pinch of saffron strands
1½ cups (375 g) Greek yogurt
2 tablespoons extra-virgin olive oil
Squeeze of lemon juice
Sea salt and black pepper
SUBSTITUTES
Golden beets: red or target beets
Preheat the oven to 400°F (200°C).
Place the beets on a large baking tray, drizzle over 2–3 tablespoons of olive oil and the white balsamic vinegar. Season well with salt and pepper and roast for 30–35 minutes, or until the beets are tender.
Place the lentils in a saucepan and cover with plenty of cold water.
Add a big pinch of salt. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes or until just tender. Drain.
To make the lemon-saffron yogurt, place the saffron strands in a small bowl and pour over 2 tablespoons of boiling water. Allow to steep for 10 minutes. When ready, add the yogurt to the saffron and water and stir to combine. Add the olive oil, squeeze in the lemon juice, and season well with salt and pepper.
To serve, combine the beets with the lentils and all the herbs. Fold the yogurt through, season with salt and pepper, and finish with a drizzle of olive oil.
CHIMICHURRI SALAD BOWL WITH EGGPLANT, TOFU, FENNEL, AND SHIITAKE MUSHROOMS
There is a lot to admire about chimichurri, an Argentinean paste traditionally used as a rub for meats. It is fiery, herby, tangy, and garlicky, and offers a vibrant tang that is also perfect for marinating vegetables. Here, I've taken chimichurri on an Asian journey, using it as a marinade for eggplant, tofu, and fresh shiitake mushrooms. The yogurt tames the spice. The chimichurri can be made 24 hours ahead and, if you want to get extra prepared, it is also OK to marinate the vegetables in the chimichurri overnight.
GF | SERVES 4~6
2 eggplants (about 1¾ lbs; 800 g)
1 fennel bulb, shaved
One 14 oz package (400 g) firm tofu, cut
into 1½ in (1 cm) cubes
½ lb (200 g) fresh shiitake mushrooms (or
other Asian mushroom such as oyster),
cleaned and trimmed
¾ cup (185 g) Greek yogurt
3 cups (550 g) cooked brown rice
1–2 tablespoons extra-virgin olive oil
½ cup cilantro leaves
3 tablespoons white sesame seeds, toasted
Sea salt and black pepper
CHIMICHURRI (MAKES 1 CUP/250 ML)
2 garlic cloves, very finely chopped 2 teaspoons sea salt ½–1 jalapeño chili 1 teaspoon paprika 1 teaspoon ground cumin 1/3 cup (80 ml) red wine vinegar 1 cup flat-leaf parsley leaves, finely chopped 2 tablespoons oregano leaves 2 tablespoons chopped green onion (see note page 32) 1 cup (250 ml) extra-virgin olive oil
SUBSTITUTES/OPTIONS
Eggplant/mushroom/fennel: zucchini, carrots, sweet potato, asparagus For vegans, omit yogurt
To make the chimichurri, place all the ingredients in the bowl of a food processor and whiz it all up. It is up to you how much jalapeño chili you use — I suggest starting with a small portion and adding more as you go along. Alternatively, use a mortar and pestle to grind everything together. Leave to sit for at least 30 minutes, or for up to 24 hours.
Peel strips of skin from the eggplants, from top to bottom, so it leaves a stripy pattern. Cut the flesh into ½ in (1 cm) cubes. Place the eggplant, fennel, tofu, and mushrooms in four separate bowls.
Spoon about 1 tablespoon of chimichurri over each, toss to coat, transfer to the refrigerator, and leave to marinate for at least 30 minutes, ideally overnight.
When ready to cook, heat a large frying pan or griddle pan over medium heat with olive oil. Working in batches to avoid overcrowding the pan, fry the eggplant cubes until golden and tender. Remove and allow them to rest in a colander. In the same pan, cook the tofu until golden. Finally, fry the mushrooms until cooked and golden.
To serve, place a dollop of yogurt in the center of a large serving bowl and arrange the eggplant, tofu, mushrooms, brown rice, and raw marinated fennel around it. Spoon over any remaining chimichurri, season with salt and pepper, drizzle with the olive oil, and scatter over the cilantro leaves and sesame seeds.
BEAN CHILI WITH CRISPY TORTILLA STRIPS AND CREAMY AVOCADO SALSA
Before we arrived in the United States, I didn't quite grasp the pervasive, powerful influence of Mexican-inspired food here. Like in Britain where you "go out for a curry," chili comes close to being the national dish in America. While not necessarily traditional or authentic, chili is actually a blend of Mexican and southern American influences that has worked its way into most local kitchens. In our Brooklyn home, chili is our winter Sunday evening staple, ceremoniously and meticulously prepared by my husband Ross.
GF | SERVES 4~6
3–4 tablespoons extra-virgin olive oil
1 onion, finely diced
1 garlic clove, very finely chopped
2 teaspoons cumin seeds
2 teaspoons paprika
2 teaspoons chipotle powder
2 teaspoons dried oregano
One and one half 15 oz cans (500 g) pinto
beans (about 2 cups)
One and one half 15 oz cans (500 g) black
beans (about 2 cups)
One and one half 15 oz cans (500 g) red
kidney beans (about 2 cups)
½ lb (200 g) cherry tomatoes, halved
2 bell peppers (red, yellow, or 1 of each),
deseeded and cut into ½ in (1 cm) dice
1 cup cilantro leaves
1 lime, cut into 6 wedges
Sea salt and black pepper
CRISPY TORTILLA STRIPS
6 corn tortillas
1–2 tablespoons sunflower oil
Pinch of sea salt
Small pinch of chipotle powder, mixed
with a pinch of paprika powder
CREAMY AVOCADO SALSA
2 large avocados (about 600 g), diced
1 tomato, deseeded and finely diced
1 shallot (see note page 32), very finely diced
1 Lebanese cucumber, deseeded and
finely diced
1 long red chili, deseeded and finely chopped
3 tablespoons natural yogurt
Juice of 1–2 limes
2 tablespoons extra-virgin olive oil
Sea salt
Preheat the oven to 400°F (200°C).
Heat 2 tablespoons of olive oil in a large frying pan over medium heat, add the onion and garlic, and cook for 5 minutes or so, until soft. Add the cumin seeds, paprika, chipotle powder, and oregano and cook for 30 seconds, until fragrant. Drain the beans and add to the pan, drizzle with some more olive oil, season well with salt and pepper, and fry the beans for 6–8 minutes, until they are just starting to get crispy. Remove from the heat and leave to cool completely.
For the crispy tortilla strips, brush each side of the corn tortillas with sunflower oil and stack them on top of each other. Cut them in half, then slice each half into ¼ in (6 mm) strips. Spread them out in a single layer on a large baking tray, sprinkle over the salt and the chipotle and paprika spice mix, and toss gently. Bake for 10–15 minutes, or until crispy.
To make the avocado salsa, put all the ingredients in a bowl and stir to combine. Season with salt, taste, and add extra lime juice if necessary.
To put the salad together, combine the beans with the cherry tomatoes and bell peppers in a large serving bowl. Drizzle over some olive oil, top with the crispy tortilla strips and cilantro, and serve with the avocado salsa and lime wedges on the side.
CHIPOTLE BLACK BEANS WITH COLLARD GREENS, AVOCADO, AND CHIPOTLE-LIME VINAIGRETTE
When I arrive in a new place, one of the first things I do is explore the local supermarket. I love seeing the foreign packaging, the familiar and unfamiliar brands, and discovering new produce. For me, the supermarket shelf is a snapshot of a neighborhood's food culture, habits and rituals. In our early days in Brooklyn, we stayed temporarily in Williamsburg, where the local supermarket shelves were lined with countless chipotle chili products. This dish is an ode to chipotle and my other great American love, collard greens. This salad is smokin' hot.
VG | GF | SERVES 4~6
2–3 tablespoons extra-virgin olive oil
1 garlic clove, very finely chopped
½ red onion, finely diced
1 dried chipotle chili, soaked in boiling
water for 30 minutes, drained and
finely chopped
One and one half 15 oz cans (500 g) black
beans (about 2 cups)
1 bunch of collard greens (about 14 oz;
400 g), stems removed and very
finely sliced
2 large avocados (about 21 oz; 600 g), diced
½ cup squash seeds, toasted
½ cup cilantro leaves
Sea salt and black pepper
CHIPOTLE–LIME VINAIGRETTE
1 dried chipotle chili, soaked in boiling
water for 30 minutes, drained and
finely chopped
Juice of 1–2 limes
½ cup (125 ml) extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon superfine sugar
1 garlic clove, very finely chopped
Sea salt and black pepper
SUBSTITUTES
Black beans: red kidney beans Collard greens: cavolo nero, kale
Heat the olive oil in a large frying pan over medium heat. Add the garlic, onion, and chipotle chili and cook for 2 minutes, then add the black beans, along with a big pinch of salt, and toss well. Continue to cook for 3–4 minutes until the beans are slightly crispy.
To make the chipotle-lime vinaigrette, add the chopped chipotle chili to a bowl with most of the lime juice, olive oil, cumin, sugar, and garlic. Whisk together, adjusting the lime juice until you achieve your preferred acidity. Season with salt and pepper to taste.
Combine the black beans, collard greens, and avocado. Spoon over the chipotle-lime vinaigrette, season well with salt and pepper and toss everything together. To serve, scatter over the squash seeds and cilantro leaves.
SPICED TOFU WITH BLACKBEANS, BARBECUED CORN, AND RED BELL PEPPERS
This recipe is one of many twists and turns. It started off as a scrambled tofu stir-fry, inspired by a Sophie Dahl recipe. But, as with many dishes in my repertoire, it soon morphed into a salad of Tex-Mex influence. The heavily spiced, smoky tofu is really one of my favorite things to eat. My kids love it just as much. Roll it up in a corn tortilla or soft taco shell for a simple, flavor-packed family meal.
VG | GF | SERVES 4~6
2 red bell peppers (about ¾ lb; 350 g)
3 corn cobs (about 1¼ lbs; 550 g)
2–3 tablespoons extra-virgin olive oil
2 shallots (see note page 32), peeled
and finely diced
1 garlic clove, crushed
Two 14 oz packages (800 g) firm tofu,
torn into chunks
½ jalapeño chili, deseeded and
finely diced
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 teaspoon smoked paprika
One and one half 15 oz cans (500 g) black
beans (about 2 cups), drained
½ cup cilantro leaves
Juice of 1 lime
Sea salt and black pepper
SUBSTITUTE
Red bell peppers: store-bought roasted red bell peppers
Preheat a griddle pan or barbecue. You need it smoking hot.
Lay the peppers on the pan or barbecue and cook for 10–12 minutes, turning, until blackened on all sides. Place the peppers in a bowl, cover with plastic wrap and leave to steam for 10 minutes. When ready, peel off and discard the charred skin along with the seeds and membrane, and roughly chop the pepper flesh. (To save on time and effort, you can definitely use store-bought roasted red bell peppers.)
Add the corn cobs to the pan or barbecue and cook on all sides, until slightly charred. Leave them to cool slightly, then run a sharp knife down each side to remove the kernels.
In a large frying pan, add 1–2 tablespoons of olive oil and the shallots and garlic and cook over medium heat until the shallots are translucent. Add the tofu chunks, then the chili, cumin, turmeric, and paprika and move around, making sure the tofu is evenly coated in the spices. Add a big pinch of salt and pepper and cook for 5–6 minutes until the tofu is starting to take on some golden color.
Combine the bell peppers, corn, black beans, tofu mixture, and cilantro and mix well. To serve, squeeze over the lime juice and finish with a drizzle of olive oil.
(Continues...)
Excerpted from Neighborhood by Hetty McKinnon, Luisa Brimble. Copyright © 2016 Hetty McKinnon. Excerpted by permission of Shambhala Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
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