Cooking sustainably...

The New York Times has done an amazing job keeping readers engaged and entertained throughout our time at home.  From their new At Home section, to the glorious puzzle section in last weekends delivery, to their live stream events.    Recently I watched chef Marcus Samuelson in conversation with chef Matthew Orlando about cooking sustainably.  Marcus shared that he, and his family, have been eating a vegetarian diet during the pandemic, and cooked a delicious looking dish on charred vegetables and chickpea dip.  Lucky for us, he just shared the recipe!

Charred Vegetables with Red Flaxseed Vinaigrette and Chickpea Dip

INGREDIENTS:

2 tbsp flaxseeds

1 tsp ground cumin

1 tsp smoked paprika

1⁄4 tsp chili powder

1⁄2 cup + 2 tbsp extra virgin olive oil

Kosher salt & pepper

1 lemon, juiced

1 tsp honey

1 tsp soy sauce

4 broccoli florets, stems reserved

4 cauliflower florets, stems reserved

1⁄2 cup shiitake mushrooms, sliced and stems reserved

4 cloves of garlic, thinly sliced

1 tbsp rice wine vinegar

1 Persian cucumber, skin on and diced (if Persian cucumber are unavailable, use 1⁄4 of an English cucumber)

1⁄2 cup chickpea flour

1 tsp berbere

Injera, tortillas or flatbreads, for serving

Fresh herbs, for serving (flat leaf parsley, cilantro, and chervil would all work great here)

FLAXSEED VINAIGRETTE

In a small pan, heat 1 tbsp olive oil over medium heat. Add the flaxseeds and two thinly sliced garlic cloves and cook until the garlic has taken on a golden hue, about 3 minutes. Remove the mixture from the heat and transfer to a bowl. Stir in 1⁄2 tsp cumin, 1⁄2 tsp paprika, chili powder, lemon juice, honey and soy sauce. Slowly whisk in 1⁄2 cup of olive oil until emulsified. Season to taste with salt & pepper.

CHICKPEA DIP

To make the ​shiro,​ combine 2 cups of water, chickpea flour, berbere, salt and pepper in a small pot. Bring to a simmer and cook for 45 minutes.

While the ​shiro​ is cooking, bring another small pot of water to a boil. Season with salt and add the reserved broccoli, cauliflower, and mushrooms stems. Cook until tender, about 5 minutes. Drain and set aside.

After 45 minutes have passed, take the ​shiro​ off the stove and transfer to a blender along with the cooked mushroom, cauliflower and broccoli stems. Puree until smooth.

CHARRED VEGETABLES

Heat a medium cast-iron pan over medium high heat with 1 tbsp of olive oil. Once the oil is shimmering, add the broccoli florets, cauliflower and mushrooms. Add in 1⁄2 tsp cumin, 1⁄2 tsp smoked paprika, salt and pepper. Cook for about 4 minutes, leaving the vegetables undisturbed so they develop a nice char. Flip each piece and add in the remaining 2 cloves of thinly sliced garlic and salt & pepper. Toss to combine and cook for another 3 minutes, stirring occasionally. Remove from heat and add in the rice wine vinegar. Transfer charred broccoli and mushroom mixture to a bowl and toss with the vinaigrette and diced cucumber.

READY TO PLATE

Heat up some injera or flatbread of choice and set on a plate. Spread chickpea dip on top, followed by the charred vegetable salad. Garnish with fresh herbs and serve.