Vegetarian | Saveur

Bhindi Masala (Okra Stir-Fry)

Fatima Khawaja — Tue, 05 Jul 2022 20:35:31 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

When people think of okra, they often think of slime and goo, but I’m here to tell you that, with the right technique, the tender green pod might become your new favorite vegetable.

Growing up in Pakistan, okra was always golden and crisp but also tender, robed in a saucy masala of juicy tomatoes and velvety onions. I still make it this way in my New York kitchen whenever I return from the farmers market with a bag of okra. Following my mom’s recipe, I start with a base of garlic, ginger, chile powder, and turmeric. Then I add the onions and fried okra and simmer everything to meld the flavors.

Sadly, I can’t always find okra at my local farmers market, but a bag of the frozen stuff from the Indian supermarket works great in a pinch. It comes stemmed and sliced, which saves me time in the kitchen; I just cook it a little longer and don’t deep-fry it (the extra water makes it splatter).

When buying fresh okra, look for medium pods that are bright green, dry, unblemished, and no longer than your index finger: The bigger, the tougher is the rule I go by. Okra is surprisingly inexpensive and will keep for about four days, refrigerated in a paper towel-lined produce bag. You can use any extra okra in this Caribbean-Style Sautéed Okra recipe, which is a personal favorite.

To clean okra, give the pods a rinse, then spread them on a kitchen towel. (They soak up water, so it’s important that they be as dry as possible to ensure proper crisping.) With some quick prep, this stir-fry comes together in no time. I encourage you to sop it up with roti (flatbread), like chapatis or parathas, or to ladle it over basmati rice.

Yield: 4

Time: 40 minutes

¾ cup vegetable oil
1 lb. okra, stemmed and cut into 1-in. lengths (5 cups)
3 garlic cloves, coarsely chopped
1 large white onion, thinly sliced
1 Tbsp. ginger paste
1 tsp. Indian red chile powder, or cayenne pepper
1 tsp. garlic paste
1 tsp. ground turmeric
1 tsp. kosher salt, plus more
2 medium plum tomatoes, cut into wedges
Steamed basmati rice or roti, for serving

Instructions

To a large, wide pot over medium-high heat, add the oil. When it’s shimmering and begins to smoke, add the okra and fry, stirring continuously, until softened and browned, 10–15 minutes. Using a slotted spoon, transfer to a plate. To the empty pot, add the garlic and onions and cook, stirring frequently, until the onions are translucent, 4–6 minutes. Add the ginger paste, chile powder, garlic paste, turmeric, and salt and cook until fragrant and beginning to brown, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have softened, 4–6 minutes. Stir in the reserved okra and continue cooking until the tomatoes have broken down, 2–3 minutes more. Season to taste with salt and serve hot with rice or roti.

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Creamy Polenta with Chimichurri and Tomatoes

Farideh Sadeghin — Mon, 18 Mar 2019 22:39:33 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

While polenta is often associated with wintery comfort foods, SAVEUR contributing editor Farideh Sadeghin decided to make a quick summery version. Homemade chimichurri and a simple tomato-onion salad offset the richness of the creamy dish. Throw an egg or some scallops or skirt steak on top or serve the polenta as is—either way, it’s bound to be one of the best things you’ll eat all summer.

Yield: 4

Time: 30 minutes

2 cups milk
1 cup polenta (about 6 oz.)
3 Tbsp. unsalted butter
2 Tbsp. crème fraîche
Kosher salt
1 cup packed parsley leaves
¾ cup packed cilantro leaves
¼ cup packed fresh oregano leaves
¼ cup red wine vinegar
1 garlic clove
1 jalapeño, stemmed, halved, and seeded
Freshly ground black pepper
½ cup plus 2 Tbsp. olive oil
12 oz. cherry tomatoes, quartered
½ red onion, thinly sliced

Instructions

Make the polenta: To a medium pot, add the milk and 2 cups of water and bring to a boil over high heat. Turn the heat to medium-low, add the polenta, and cook, stirring frequently, until thick and creamy, 8–10 minutes. Add the butter and crème fraîche and season to taste with salt. Set aside and keep warm.
Make the chimichurri: To a food processor, add the parsley, cilantro, oregano, vinegar, garlic, and jalapeño. Season to taste with salt and black pepper. With the machine running, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri to a medium bowl and set aside.
In a separate medium bowl, toss together the tomatoes, red onion, and remaining oil. Season to taste with salt and black pepper.
Divide the polenta among four shallow bowls or plates, top with tomato salad, drizzle with chimichurri, and serve.

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Fried Cucumbers with Sour Cream Dip

SAVEUR Editors — Mon, 18 Mar 2019 22:42:16 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

This appetizer plays with cucumber‘s crunchy appeal by coating slices with a spicy cornmeal crust and frying them up until piping hot. A cool green goddess-style dip squelches the heat.

Yield: 8–12

Time: 30 minutes

Ingredients

For the dip:

1 cup sour cream
2 Tbsp. milk
2 Tbsp. grated yellow onion
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
Kosher salt and freshly ground black pepper

For the cucumbers:

Vegetable oil
2 cups cornmeal
1½ cups all-purpose flour
2 Tbsp. baking powder
1 Tbsp. celery salt
1½ tsp. kosher salt, plus more
1½ tsp. freshly ground black pepper
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. sweet paprika
1 tsp. cayenne pepper
1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

Instructions

Make the dip: In a large bowl, whisk together the sour cream, milk, onion, chives, parsley, tarragon, lemon juice, and garlic. Season to taste with salt and black pepper. Cover the bowl and refrigerate.
Fry the cucumbers: Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. While the oil heats, in a large bowl, whisk together the cornmeal, flour, baking powder, celery salt, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Add the cucumbers and toss to coat, shaking off any excess. When the temperature reads 375°F, working in batches, add the cucumbers and fry, turning once or twice, until crisp and golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fried cucumbers to a paper towel-lined plate. Serve hot with the reserved dip.

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Chinese Cilantro and Peanut Salad

Carolyn Phillips — Mon, 18 Mar 2019 22:28:27 +0000

Belle Morizio. Belle Morizio

This refreshing peanut salad from Xinjiang, an autonomous region in northwest China, is adapted from Carolyn Phillips’ cookbook All Under Heaven. Known as huāshēngmĭ bàn xiāngcài, it pairs well with both grilled meats and fish. Use both the stems and leaves of the most delicate cilantro you can find.

Featured in “Eating on the Western Edge of China” by Fiona Reilly.

Yield: 4–6

Time: 5 minutes

1 tsp. soy sauce
½ tsp. kosher salt
½ tsp. sugar
2 Tbsp. toasted sesame oil
1 cup finely chopped red bell pepper
½ cup roasted salted peanuts, coarsely chopped
1 Tbsp. toasted sesame seeds
1 bunch cilantro, coarsely chopped

Instructions

In a large bowl, whisk together the soy sauce, salt, and sugar. Slowly whisk in the sesame oil, then add the red bell pepper, peanuts, sesame seeds, and cilantro and toss to coat. Transfer to a platter and serve immediately.

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Grilled Corn Bhel

Meherwan Irani — Wed, 02 Oct 2019 15:19:21 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

In Chai Pani Restaurant Group chef-owner Meherwan Irani’s take on the Indian street-food dish bhel, grilled sweet corn is tossed with a zesty cumin-lime dressing and crunchy corn poha, a popular puffed corn snack. Irani likes to fry his own corn poha, but store-bought unsweetened corn flakes also make an excellent substitute.

All of the ingredients can be prepared in advance, but for the brightest flavor, wait until just before serving to mix in the dressing. Leaving some of the husk on the corn will prevent the kernels from drying out; if purchased pre-shucked, wrap the cobs in aluminum foil before grilling.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 8

Time: 1 hour 10 minutes

Ingredients

For the dressing:

¼ cup coarsely chopped cilantro
2 Tbsp. fresh lime juice
½ tsp. ground cumin
½ tsp. sugar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 medium garlic clove
¼ medium red onion, finely chopped
¼ cup plus 2 Tbsp. extra-virgin olive oil

For the salad:

6 ears yellow or white sweet corn in husks, tough outer leaves removed
1½ cups peeled, seeded, and finely chopped cucumber
1 cup cherry or grape tomatoes, halved
½ medium red onion, finely chopped
2 cups unsweetened corn flakes
½ cup coarsely chopped cilantro
2 Tbsp. coarsely chopped mint
Kosher salt

Instructions

Make the dressing: To a blender or small food processor, add the cilantro, lime juice, cumin, sugar, salt, pepper, garlic, and onion and pulse until smooth. With the machine running on low speed, slowly drizzle in the oil until fully incorporated. Transfer the dressing to a small bowl, cover, and refrigerate for up to 5 days.
Make the salad: Heat a charcoal or gas grill to medium-high (about 400°F). Alternatively, heat a grill pan over high. Add the corn and cook, turning occasionally, until the husks darken and the kernels are lightly browned all over (peel back the husk to check), 10–15 minutes. Remove from the grill and set aside to cool to room temperature.
Using a sharp knife, slice the corn kernels off each cob. Transfer the kernels to a large bowl (reserve the cobs for another use or discard). Add the cucumber, tomatoes, and onion and toss well to combine. Just before serving, add the corn flakes, cilantro, and mint and toss gently to combine without breaking up the corn flakes. Add ½ cup of the dressing (reserve any remaining for another use) and toss gently to coat. Season to taste with salt and serve immediately.

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Seasonal Squash Tart

Alex Saggiomo — Mon, 18 Mar 2019 22:21:32 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.

Yield: 2–4

Time: 2 hours

One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
½ medium butternut squash, peeled, seeded, and cut into large cubes
3 garlic cloves
2 Tbsp. extra-virgin olive oil, plus more for drizzling
¼ cup heavy cream
½ tsp. finely grated lemon zest
3 Tbsp. fresh goat cheese, divided
1 medium yellow summer squash, sliced into ¼-in. rounds
1 medium zucchini, sliced into ¼-in. rounds
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F.
Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.

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Mango Lassi

SAVEUR Editors — Mon, 18 Mar 2019 22:47:54 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

Yield: Makes 4

Time: 1 hour 5 minutes

3 cups plain yogurt (not Greek-style)
¼ cup sugar
½ tsp. kosher salt
1 large ripe mango, peeled, pitted, and coarsely chopped
Coarsely chopped pistachios, for garnish (optional)

Instructions

To a blender, add the yogurt, sugar, salt, and mango, and pulse until smooth. Refrigerate until chilled, at least 1 hour. Pour into glasses, garnish with pistachios if desired, and serve.

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Elotes Asados

SAVEUR Editors — Mon, 18 Mar 2019 22:29:05 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Grilled corn, or elotes asados, is a street food staple in Mexico. Whole cobs are typically cooked in their husks over charcoal, then teamed with creamy mayonnaise, a salty aged Mexican cheese such as queso añejo or Cotija, and a mild chile powder such as árbol or ancho. The smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of the mayo. Either way, this Mexican street corn recipe delivers the perfect combination of flavors and textures every time.

Featured in the July/August 1999 issue.

Yield: 6

Time: 1 hour

6 ears fresh corn in husks
3 Tbsp. unsalted butter, melted
½ cup mayonnaise
⅓ cup queso añejo or Cotija cheese, finely crumbled
1 Tbsp. árbol or ancho chile powder

Instructions

To a large bowl, add the corn and enough cold water to cover, weighing the corn down with a plate to submerge. Soak for 30 minutes, then drain.
Meanwhile, heat a grill to medium-high and position a rack 5 inches above the fire. Add the corn and grill, turning frequently, until the outer leaves are blackened, 15–20 minutes. Remove from the heat, then when the corn is cool enough to handle, pull back the husks and silks, leaving the husks attached to the base of the cobs.
Brush the corn with butter, then return to the grill and cook, turning frequently, until browned all over, about 10 minutes. Remove from the heat, then spread each ear with mayonnaise, sprinkle with cheese and chile powder, and serve immediately.

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Ratatouille

SAVEUR Editors — Mon, 18 Mar 2019 22:30:30 +0000

Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart. Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart

Sautéing dried herbes de Provence in extra-virgin olive oil brings out their fragrance in this vegetable dish, which is one of the most iconic expressions of French Provençal cuisine. If you are preparing ratatouille at the height of summer, substitute in-season fresh tomatoes for canned.

Yield: 6

Time: 2 hours

½ cup extra-virgin olive oil
1 Tbsp. dried herbes de Provence
6 garlic cloves, smashed and peeled
2 large yellow onions, quartered
1 bay leaf
2 medium zucchini (1¼ lb.), cut into 2-in.-thick pieces
1 medium red bell pepper, stemmed, seeded, and quartered
1 medium yellow bell pepper, stemmed, seeded, and quartered
1 medium eggplant (1 lb.), cut into 2-in.-thick pieces
10 canned whole peeled tomatoes, drained
Kosher salt and freshly ground black pepper
1 Tbsp. finely chopped basil leaves
1 Tbsp. finely chopped parsley leaves

Instructions

Position a rack in the center of the oven and preheat to 400°F. In a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the herbes de Provence, garlic, onions, and bay leaf, cover the pot, and cook, stirring occasionally, until soft and fragrant, about 10 minutes.
Turn the heat to high, stir in the zucchini, bell peppers, eggplant, and tomatoes, and season to taste with salt and black pepper. Uncover the pot and bake, stirring occasionally, until the vegetables are tender and lightly browned, about 1½ hours.
Remove the pot from the oven, then stir in the basil and parsley. Transfer the ratatouille to a wide bowl and serve warm or at room temperature.

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Ensaladang Talong (Grilled Eggplant Salad)

Von Diaz — Mon, 01 Jul 2024 22:19:38 +0000

Lauren Vied Allen (Courtesy Chronicle Books). Lauren Vied Allen (Courtesy Chronicle Books)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

In her book, Islas: A Celebration of Tropical Cooking, author Von Diaz takes a journey around the globe, capturing the creative and resilient cooking traditions of six different island nations. Ensaladang talong, a simple preparation of grilled eggplant, onion, and tomato, is a staple of the Philippines. It is often topped by the pungent, bright pink salted shrimp paste known as bagoong alamang, and served alongside steamed white rice and ripe mango. You can find bagoong alamang at Asian grocers or online, though it’s entirely optional for this dish. A little goes a long way, so Diaz suggests trying a dab with a slice of mango first to see how much you should add to your ensaladang talong. For a vegetarian alternative, Diaz recommends a paste of equal parts white miso and minced capers.

Featured in “What Makes Island Cooking So Unique? Author Von Diaz Explains” by Jessica Carbone.

Yield: 2

Time: 25 minutes

4 medium Japanese eggplants
2 medium plum tomatoes, halved lengthwise
1 medium yellow onion, peeled and halved lengthwise
½ tsp. sugarcane or white vinegar
½ tsp. sugar
¼ tsp. freshly ground black pepper
¼ tsp. kosher salt
Cilantro leaves, for garnish (optional)
Steamed white rice and sliced ripe mango, for serving (optional)
2 Tbsp. bagoong alamang shrimp paste, for serving (optional; see headnote)

Instructions

Heat a gas or charcoal grill to medium-high. Grill the eggplant, tomatoes, and onion, turning occasionally with tongs, until the onion and tomato are softened and lightly charred, 6–10 minutes total, and the eggplant is fully softened and charred in places, 14–20 minutes total. Transfer the vegetables to a cutting board and set aside.
Without cutting all the way through to the bottom, slice the eggplants open lengthwise, then transfer to a platter. Coarsely chop the tomatoes and onion, then divide evenly on top of the eggplants.
In a small bowl, stir together the vinegar, sugar, black pepper, and salt until the salt and sugar have dissolved, about 2 minutes. Pour over the vegetables on the platter. Garnish with cilantro and serve with rice, mango, and shrimp paste on the side, if desired.

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Pan con Tomate

SAVEUR Editors — Mon, 18 Mar 2019 22:40:27 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

Pan con tomate translates as bread with tomato, and that’s basically all it is. But what a combination! The dish originated in northern Spain, in the region of Catalonia. There, it’s known as pa amb tomaquet, and it’s usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, pan con tomate is more often eaten in the morning, and it’s a hearty and luscious food. Its simplicity belies the pleasure that comes whenever it is served. All you need is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

Use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as you go. Next, rub pieces of toasted baguette with a clove of garlic, drizzle them with olive oil, and top with the sweet grated tomato and a sprinkle of sea salt.

Yield: 4

Time: 15 minutes

Two 6-in. pieces baguette, halved lengthwise
2 garlic cloves, peeled
4 Tbsp. extra-virgin olive oil
2 very ripe large tomatoes
Coarse sea salt

Instructions

Position a rack in the center of the oven and preheat to 500°F. Place the baguette halves on a baking sheet and bake until golden brown, about 8 minutes. Using your fingers, rub the garlic over the cut surface of the toasts, then drizzle with oil.
Place a box grater over a large bowl and grate the cut sides of the tomatoes over the largest holes, discarding the skins. Spoon the grated tomatoes onto the toasts, sprinkle with sea salt, and serve immediately.

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