Tag: puree

  • Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    This dish takes inspiration from two classic fish dishes―the mushy peas served with fish and chips and spicy fish tacos. We’ve made the peas fresh, bright, and a little spicy by using fresh or frozen peas, lots of fresh cilantro, serrano pepper, and lime juice. Combined with lightly marinated and baked halibut and topped with radishes and more cilantro, these tacos are satisfying and delicious.

    Halibut Tacos with Spicy Cilantro Pea Purée

    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Pea Purée
    • 2 tablespoons extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • 1 shallot finely diced
    • 1 cup frozen or fresh shelled peas
    • Pinch salt
    • 1 cup loosely packed cilantro leaves and stems plus more for garnish
    • ½ serrano pepper
    • 1 tablespoon freshly squeeze lime juice
    Fish
    • 8 ounces halibut fillet
    • 1 tablespoon extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • ½ teaspoon sweet smoked paprika
    • ¼ teaspoon cumin
    • Pinch cayenne pepper
    • Pinch salt
    • 1 tablespoon freshly squeezed lime juice
    • 6 corn tortillas
    • 6 radishes sliced

    Method
     

    1. In glass container with lid, drizzle olive oil over fish. Crush garlic overtop and use brush to coat fish on both sides.
    2. In small bowl, combine paprika, cumin, cayenne, and salt; sprinkle on both sides of fish.
    3. Drizzle lime juice on both sides. Marinate fish, covered, in refrigerator for 30 minutes. Prior to cooking, remove from refrigerator and allow to come to room temperature.
    4. Preheat oven to 375 F°.
    5. Place fish on parchment-lined baking sheet. Bake for 4 minutes on each side.
    6. While fish is cooking, in large saucepan, heat 1 tablespoon olive oil and sauté garlic and shallot on medium-low heat for about 2 minutes, or until soft and translucent. Remove from heat and set aside.
    7. Bring 2 cups water to the boil. Add peas and pinch of salt. Cook peas for 4 to 6 minutes. Drain.
    8. Use rubber spatula to scrape garlic, shallots, and olive oil into bowl of food processor. Add cooked peas, cilantro, serrano pepper, lime juice, and a further 1 tablespoon olive oil. Blend to a fine purée.
    9. Toast or grill tortilla shells. Spread some pea purée onto each tortilla shell, top with fish, and garnish with sliced radishes and additional cilantro.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Elegant and plant-based

    Elegant and plant-based

    Elegant and plant-based

    Celebrate the season with this holiday meal

    This wow-worthy, plant-based holiday meal won’t disappoint—whether you nix the meat entirely or incorporate some of these recipes into your celebratory meal. This gluten-free, vegan menu has “festive” written all over it.

    Stuffing with Thyme, Rosemary, and Dried Cranberries

    In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavor usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavor return.
    Print Recipe Pin Recipe
    Servings: 3
    Ingredients Method

    Ingredients
      

    • 3 fresh thyme sprigs or ½ teaspoon dried
    • 1 fresh rosemary sprig or ½ teaspoon dried
    • 1 loaf gluten-free bread cubed, about 6 to 8 cups cubes
    • 1 cup chopped green onions
    • 3 tablespoons chopped dried cranberries
    • 2 cups low-sodium vegetable broth

    Method
     

    1. Preheat oven to 350°F.
    2. De-stem thyme and rosemary sprigs and coarsely chop. In large bowl, combine herbs with bread cubes, green onions, and dried cranberries. Add 1 ½ cups broth and toss to coat. Bread should be moistened and slightly softened. Add remaining broth if needed (some gluten-free breads are denser than others).
    3. Taste and add salt if desired. Grease or line 8 x 11 in baking or casserole dish with parchment paper. Transfer stuffing to dish and bake for 50 to 55 minutes.
    4. Enjoy!

    Green Beans with Dukkah

    Subbing Middle Eastern dukkah for classic toasted almonds with your green beans is like taking your first international trip (or the first in a long time …) and (re)discovering that there’s a world of flavor out there.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup hazelnuts
    • ½ teaspoon whole fennel seeds
    • 1 teaspoon whole cumin seeds
    • 1 teaspoon whole black or green peppercorns
    • 1 tablespoons whole coriander seeds
    • 2 teaspoons white or black sesame seeds
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cayenne pepper optional
    • 2 pounds green beans trimmed
    • 1 teaspoon hazelnut oil optional

    Method
     

    1. Preheat oven to 325°F. In nongreased baking dish, roast hazelnuts for 20 minutes.
    2. Heat medium skillet over medium-high. When hot, toast fennel seeds, cumin seeds, peppercorns, and coriander seeds for 45 seconds, stirring occasionally to prevent burning. Seeds should start to pop. Transfer to spice grinder, mortar and pestle, or directly to food processor or blender. In same skillet, toast sesame seeds, stirring every 10 seconds or so, until aromatic and, if using white sesame seeds, golden. Transfer immediately to medium bowl.
    3. Grind, or pulse all seeds except sesame seeds several times in blender or food processor, until lightly crushed and aromatic. Transfer to medium bowl with sesame seeds. Rub hazelnuts between kitchen towels to remove some of skins if needed, then coarsely chop in food processor (not in blender), or by hand. Add to bowl with crushed seeds. Stir in salt and optional cayenne.
    4. Steam green beans for 5 to 7 minutes, until tender-crisp. Serve topped with dukkah and a drizzle of hazelnut oil, if desired.
    5. Enjoy!

    Oyster Mushrooms with Garlic and Thyme on Caramelized Parsnip Puree

    This dish is a plant-based showstopper, with tender mushrooms in a sweet-and-sour glaze soaking into ultra-thick roasted parsnip puree.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Caramelized Parsnip Puree
    • 8 cups water
    • ½ teaspoon baking soda
    • 2 pounds parsnips peeled and chopped into 2 inch pieces
    • 2 garlic cloves peeled
    • 1 tablespoon olive oil
    • ¼ teaspoon cane sugar
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Mushrooms
    • ¾ cup balsamic vinegar or 6 tablespoons aged balsamic or balsamic glaze
    • 1 teaspoon olive oil
    • 14 ounces oyster mushrooms cleaned and, if necessary, trimmed so they grill flat
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup finely chopped green onion
    • 2 thyme sprigs stripped from stem, or ½ teaspoon dried
    • 2 tablespoons toasted pistachios roughly chopped
    • ½ cup finely chopped chives, parsley, or green onion to garnish

    Method
     

    1. For parsnip puree, preheat oven to 400°F.
    2. In medium saucepan, bring water, baking soda, and parsnips to boil. Reduce heat and simmer, covered, for 5 minutes. Drain parsnips, but don’t rinse. Set aside until cool enough to handle, about 3 minutes.
    3. In large bowl, combine parsnips with remaining ingredients for puree. Spread on baking sheet and roast for 10 minutes. Turn and roast for 10 minutes more, or until tender and caramelized. Transfer to large bowl and mash with potato masher or immersion blender, or transfer to food processor and blend until smooth. Taste and adjust seasonings.
    4. For oyster mushrooms, in medium saucepan, boil balsamic vinegar until reduced by half, about 10 minutes. If using aged balsamic vinegar or glaze, skip this step.
    5. In large skillet, heat oil over medium-high. When hot, add mushrooms, salt, and pepper and cook for 1 minute. Flip mushrooms and add balsamic reduction, green onions, and thyme and stir to coat mushrooms. Lower heat to medium-low; cover and cook for 5 minutes, or until mushrooms are tender, adding 1 Tbsp water to prevent sticking, if necessary. Taste and adjust seasoning.
    6. To serve, spread parsnip puree on bottom of large platter. Place mushrooms on top. Top with toasted pistachios and garnish with chopped chives, parsley, or green onion.
    7. Enjoy!

    Article Provided by Alive Magazine