It’s often said that the side dishes make the meal. And I think I agree. How can you go wrong when you start with vegetables, grains, and pasta; add spices, herbs, nuts, and seasoning; and end up with a side dish that adds color and texture to a meal? I enjoy the seasonal variety a side dish can add to a meal. Sometimes, we make a meal out of several side dishes where everyone takes a scoop of each and creates their own vegetable plate supper.
Recipes
Sweet Potato and Onion Hash Browns
Spiced Rice Pilaf with Golden Raisins and Almonds
Roasted Cauliflower with Almond Curry Pesto
Foil-Roasted Parsnips and Carrots
Serves 6
Twirly or tube-shaped pasta, such as macaroni or penne, works best in this recipe to catch the creamy sauce. Allow at least four hours to soak the cashews for the best results. If you plan to make this for supper, soak the cashews in the morning while you’re making your coffee, and then you’ll be all set when the dinner bell rings. I have made this without soaking the cashews, and the results are not as creamy—you end up with little pieces of cashew in the sauce. See more about raw cashews, page 38.
Ingredients:
1 cup raw cashews
2 cups water, plus more for soaking
2 cups rotini or other twirly pasta
1 teaspoon Dijon mustard
1 teaspoon ground turmeric
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
¾ teaspoon kosher salt
Directions:
Place raw cashews in a glass or other heat-proof bowl. Cover with 1 inch of hot water. Cover the bowl and soak overnight or at least 8 hours. This softens the cashews to make them easy to blend.
After the cashews have soaked, proceed with cooking the pasta and making the sauce.
In a large pot of boiling water, cook the rotini for about 9 to 11 minutes or until just tender. Drain in a colander, rinse with hot water, and return to the pan. Some may argue that rinsing the pasta removes the starch from the pasta surface—in this case that’s true and is desirable. If not rinsed, it may be hard to mix in the cashew cream sauce.
To make the cashew cream, drain the cashew soaking water. Using a blender, mix the cashews and 2 cups water on high speed for 2 minutes. Scrape down the sides and and process again until smooth and creamy. Add the mustard, turmeric, onion powder, cayenne pepper, and salt. Process again to mix well. Add the sauce to the pasta and stir to coat well. Turn the heat to medium-low to gently heat the pasta and the sauce.
Sweet Potato and Onion Hash Browns
Serves 4
A simple way to cook and serve sweet potatoes, this recipe is even better when topped with Almond Curry Pesto, page 43, or Olive Spread, page 21.
Ingredients:
2 tablespoons olive oil
1 medium onion, peeled and very thinly sliced
1 pound sweet potatoes, peeled and grated (about 2 cups shredded)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions:
In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until light golden brown, about 8 minutes. Put the grated potatoes in the skillet and pat the potatoes down to compact them. Let cook for about 5 to 7 minutes, without stirring, until golden brown on the bottom. Flip the potatoes with a spatula and press them down. Cook for about 5 more minutes until golden brown. Stir and season with salt and pepper. Serve hot.
Serves 4
Take one large, hot skillet and some fresh Brussels sprouts, and in a few minutes you have a nice, spicy side dish.
Ingredients:
2 tablespoons canola or olive oil
1 pound Brussels sprouts, trimmed and halved from stem to top
4 cloves garlic, peeled and minced
3 tablespoons honey
1 tablespoon red wine vinegar
1 tablespoon toasted sesame oil
¾ teaspoon kosher salt
⅛ to ¼ teaspoon red pepper flakes, depending on how spicy you want the sprouts
Directions:
Heat canola or olive oil in a large skillet over medium heat. Add the halved Brussels sprouts and toss in the oil. With a spatula, press the Brussels sprouts into a single layer. Cover and let cook on medium heat for 2 minutes. Uncover and shake the pan to move the Brussels sprouts around, press into a single layer, cover, and cook for 2 more minutes. Add the garlic and stir well. Cook for just a few minutes until the garlic is fragrant.
In a small bowl, whisk together the honey, red wine vinegar, sesame oil, salt, and your preferred quantity of red pepper flakes.
Add the honey mixture to the Brussels sprouts. Stir well and cook for 1 minute to combine the flavors. Do not overcook. You want to maintain a bright green color and crunchy texture. Remove to a platter and serve warm.
Spiced Rice Pilaf with Golden Raisins and Almonds
Serves 6
I love spicy rice pilafs made with black pepper and coriander. The raisins and almonds enhance the dish with sweetness and crunch. Any long-grain white or brown rice works for this recipe, but basmati rice has a fragrance all its own that works beautifully in this pilaf. If you use brown rice, extend the cooking time to forty-five minutes.
Ingredients:
1 tablespoon olive oil
½ small onion, finely chopped (about ¼ cup)
1 cup basmati or other long-grain rice
½ teaspoon coriander
½ teaspoon cardamom
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
2 cups water
½ cup sliced almonds
½ cup golden raisins
Directions:
In a saucepan heat the oil over medium heat. Add the onion and cook about 8 minutes until golden. Stir in the rice, coriander, cardamom, black pepper, and salt. Stir to toast the rice for about 1 minute. Add the water and bring to a boil. Stir, cover, reduce the heat to low, and cook for 15 minutes.
Meanwhile, toast the almonds in a small skillet. Remove to a small plate.
When the 15 minutes has elapsed for the rice, turn off the heat, but don’t uncover the rice. Let sit, covered, for 10 minutes. When ready to serve, fluff the rice with a fork and top with the golden raisins and toasted almonds.
Serves 8
Eggplant creates a neutral palette for this side dish made with chickpeas, and very thinly sliced lemon. A drizzle of honey or olive oil is nice just before serving. Save the chickpea liquid to make a batch of Plant-Based Mayonnaise 1, page 48.
Ingredients:
1 medium-size globe eggplant
2 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, sliced
1 small lemon, very thinly sliced
¾ cup chopped roasted red pepper
One 15-ounce can chickpeas, drained, or 1 ½ cups cooked chickpeas
¾ cup vegetable broth
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
¼ cup chopped fresh basil
Optional: 2 tablespoons honey or olive oil
Directions:
Cut the eggplant in half lengthwise and then into thin ¼-inch, half-circle slices.
Meanwhile, in a large skillet heat olive oil over medium heat. Add the onion and cook until softened and golden about 8 minutes. Add the eggplant slices and cook, stirring occasionally until it is very soft and starts to brown and break apart, about 10 more minutes. Add the garlic, lemon slices, roasted red pepper, chickpeas, vegetable broth, smoked paprika, cumin, and salt.
Bring to a boil, reduce heat and simmer, partially covered, for about 25 minutes until the lemon slices are soft. Stir in the chopped fresh basil. Season to taste with salt and pepper if needed. Serve with a drizzle of honey or olive oil.
Roasted Cauliflower with Almond Curry Pesto
Serves 6
Cauliflower roasted in the oven is a carefree way to prepare it, and the browning that occurs adds color and taste to the vegetable. This is a hearty dish that stores well in the refrigerator after cooking and is good at room temperature as a leftover as well.
Ingredients:
1 medium head cauliflower, cut into 2-inch florets
2 tablespoons olive oil
½ teaspoon dried thyme
¼ teaspoon kosher salt
Freshly ground black pepper
Almond Curry Pesto, page 43
Directions:
Preheat oven to 425°F.
Toss cauliflower with olive oil, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet. Bake for 20 minutes or until golden brown. Keep an eye on the cauliflower. The time that this will take depends on the size of the cauliflower pieces. You want it to be browned and tender.
Meanwhile, prepare the Almond Curry Pesto. Place half of the pesto in a serving bowl. When the cauliflower is roasted, and while it’s still warm, spoon the cauliflower into the serving bowl on top of the pesto. Mix gently to coat the cauliflower with the pesto. Serve warm.
Serves 4
Simple and spicy, these sweet roasted carrots are a flavorful and colorful side dish that is easy to prepare in the oven while the cook tends to other things.
Ingredients:
8 large carrots, peeled and sliced on the diagonal
2 tablespoons olive oil
1 tablespoon honey
¾ teaspoon cardamom
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions:
Preheat oven to 425°F.
Place all ingredients in a bowl and toss to coat carrots with the oil, honey, and spices.
Dump carrots onto a rimmed baking sheet and spread into an even layer.
Roast for 25 to 30 minutes or until carrots are tender and browned.
Serves 4
This side dish substitutes edamame for lima beans, which are traditional in succotash. Add roasted red pepper too for color and flavor.
Ingredients:
1 ½ cups frozen shelled edamame
2 tablespoons olive oil
½ medium onion, diced, or 4 green onions, thinly sliced (about 1 cup)
½ cup chopped roasted red pepper
1 clove garlic, minced
½ teaspoon dried thyme
1 ½ cups fresh or frozen corn kernels (about 3 ears)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions:
Place edamame in a microwave-safe dish or small saucepan. Add ½ inch of water and cover. Either cook in a microwave oven on high power for 5 minutes, or bring to a boil, reduce heat to a simmer, and cook for 5 minutes. Drain before using.
In a large skillet, heat olive oil over medium heat. Add the onion and cook for about 6 minutes until the onion is softened and starting to turn golden. Add the red pepper, garlic, and thyme and cook, stirring for 1 to 2 minute until garlic is fragrant. Add the corn, edamame, salt, and pepper. Stir well and let cook for 5 minutes to combine the flavors.
Foil-Roasted Parsnips and Carrots
Make 4 packs
Carrots and parsnips should be trimmed of their roots and stems. Scrub well to remove the soil, and peel if so desired. These foil-packs are over-the-top good when drizzled with Kale Green Onion Pesto, page 44.
Ingredients:
2 parsnips, peeled and cut into 1-inch chunks
3 carrots, peeled and cut into 1-inch chunks
1 medium onion, peeled and cut into 1-inch chunks
2 tablespoons olive oil
½ teaspoon dried thyme or dill weed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions:
Preheat oven to 400°F. Tear four 12-inch pieces of regular-length foil.
Mix the parsnips, carrots, onion, olive oil, thyme, salt, and pepper. Portion a heaping 1 cup of vegetables into the center of a piece of foil with the long side at the top and bottom. Bring together the long sides of the foil and fold them together. Fold each end to close the packet. Repeat with remaining foil and vegetables.
Place the packets on a rimmed baking sheet and bake for 25 minutes. Allow to rest for about 5 to 10 minutes before serving.
Advantages of Foil-Roasting Vegetables
Why foil-roast a vegetable? There are many reasons. First, for portion control: you know exactly how many packets and how many people this will serve, since everyone takes one packet. Also, they are easy to grill over an indirect heat. In addition, you can prepare the packets in the morning and cook in the evening. You can even pack these in a cooler to take to a campsite or bonfire. Finally, you don’t have to clean a pan! Just throw away the foil.
