Tag Archives: Rice Vinegar

Roasted Cauliflower and Chickepeas with Mustard and Parsley

Because I’m always on the lookout for new and delicious sounding recipes to entice me into healthy eating, I picked up Gwyneth Paltrow’s book in Chapter’s one day. After a few discreet iPhone shots of some especially mouth-wateringly good sounding recipes, I figured I should just go ahead and buy the whole thing.  I’ve tried a handful of recipes so far, and have really liked all of them.   This one for roasted cauliflower and chickpeas was the first one I tried, and will definitely be making it again.   We had it as a side for dinner one night, and it was so good that two people easily polished off an entire head of cauliflower in one sitting!  And the whole recipe involved about six ingredients, most of which you likely already have in your pantry.  Not complicated at all!

Cauliflower and chickpeas

Roasted cauliflower and chickpeas set-up

Mix up two kinds of mustard, add rice vinegar, parsley and kosher salt.  Dressing complete!

Two mustard dressing

Two-mustard dressing

Toss the cauliflower and chickpeas with a bit of olive oil and salt, and roast in the oven for about 45 minutes.  The dark brown pieces is where the flavour’s at 😉

Roasted Cauliflower

Roasted Cauliflower and chickpeas

Toss the cauliflower mix with some parsley and the mustard dressing, then revel in that gorgeous, golden colour!

Roasted Cauliflower and Chickpeas with mustard and parsley

Roasted Cauliflower and Chickpeas with mustard and parsley

Roasted Cauliflower and Chickpeas with Mustard and Parsley Recipe

1 14 oz can chickpeas, rinsed
1 head cauliflower, cut into bite sized pieces
Extra Virgin Olive Oil
1 tbsp Dijon mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley

  1. Preheat oven to 400 degrees
  2. Toss the chickpeas and cauliflower together in a large roasting pan or cookie sheet with 3 tbsp olive oil and a big pinch of salt.  Roast, stirring occasionally, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
  3. Meanwhile, whisk together the mustards, vinegar and 1/4 olive oil with a big pinch of salt and fresh ground black pepper.  While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.  Serve warm or at room temperature.

From:  It’s All Good

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Filed under Apps & Sides, Easy Peasy, Vegan, Vegetarian

Cuban Black Bean and Rice soup

Inspired by the marvelous soup from Havana Café, I attempted my own version of their black bean and rice soup.  What made the Havana soup so noticeably delicious was how the fresh lime tied everything toegther perfectly.  The soup was a bit thick because of the rice and bean base, and the lime just freshened everything up.  It was hearty but not heavy.  Everything you could want in a soup!

It turns out that my Cuban soup making skills need some work.  This soup isn’t exactly what I had imagined, but as I was perusing recipes, I was drawn to the idea of making a marinated rice and then adding the broth right before serving,  in order to avoid sometimes over soaked and mushy rice you find in soup.  As a result, this soup wasn’t all that thick, but it ended up being spicy, a bit zesty, and of course fresh because of the lime and cilantro garnishes.  I was very happy with it!

Line up your ingredients to get started:


I tried soaking dry beans this time because I’ve heard it’s better for you health-wise, aaaaand (mostly) because the grocery store didn’t have cans.  Anyways, I loved the soaked beans!  I’m going to make a real effort to plan ahead and soak them from now on.  They just taste so much more beany.

Soaked and Rinsed Black Beans

After you soak them, you have to boil them for a few hours too…

While the beans are boiling, start cooking up the broth.  Sautée the onions, garlic and peppers for a few minutes, then stir in the cumin and oregano.

Add some broth and the beans to the pepper mixture and simmer for about 30 minutes.  Then, add a few scoops of the marinated rice mixture (a bit of olive oil, green onion, diced tomatoes and rice vinegar, by the way) to your soup bowl.  Zesty!

Marinated rice soup base

Pour a few scoops of the simmering broth over the rice and top with cilantro, a dollop of sour cream and of course fresh lime.

Cuban Black Bean and Rice Soup

Cuban Black Bean and Rice Soup Recipe

5 green onions, thinly sliced
3 cups cooked brown rice ( from 1 cup dry)
1 1/2 tomatoes, diced
1 teaspoon olive oil
1/4 cup apple cider vinegar ( or white wine vinegar)
2 (15 ounce) cans black beans
1 tablespoon olive oil
1 large red onions, diced
2 jalapenos, with seeds, minced
2 red bell peppers, diced
5 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 quart chicken broth or 1 quart vegetable broth
1 tablespoons apple cider vinegar ( or white wine vinegar)
cayenne pepper
cilantro
nonfat plain yogurt (optional) or sour cream (optional)
cayenne pepper (optional)
  1. Prepare marinated rice by mixing cooked rice with green onion, diced tomatoes, olive oil and cider vinegar. Let the mixture marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
  2. Rinse beans in a strainer until canning juices run clear, or soak and boil dry beans if you prefer.
  3. Heat olive oil over medium high, and add onions. Saute for a few minutes.
  4. Add jalapenos, bell peppers and garlic; cook until softened.
  5. Stir in spices.
  6. Add broth, vinegar and beans.
  7. Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
  8. Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
  9. Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
  10. Store left-over rice separately from soup, so liquid will not all be absorbed.

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Filed under Soups & Stews, Vegan, Vegetarian

Crunchy Coleslaw

I hesitate to use the word “asian” to describe a recipe like this coleslaw, because it sounds a bit too generic and simplified, or “Kelsey-fied”, if you will. (Apologies to any Kelsey’s fans out there).   I’m fully aware of (and enjoy!) all the subtelties of cusine that comes out of asia, but what if I say it’s asian inspired….does that still make me sound ignorant?
ANYWAYS,  this recipe uses lots of ingredients typically found in asian cooking, like ginger, peanuts and bean sprouts, so for the sake of being somewhat descriptive, I’ll refer to this coleslaw as a “vaguely asian inspired crunchy coleslaw”.  I wonder if anyone has ever put this much thought into coleslaw before?  My guess is probably not.
So this coleslaw has an oil and vinegar base, meaning it isn’t as heavy as coleslaw can sometimes be, and is great as a side dish for something like Sweet and Spicy Glazed Drumsticks, or even a healthy lunch.

Crunchy Coleslaw ingredients

I pulsed the cabbage in the food processor a few times to get it small enough to eat so it wasn’t awkward, and sliced the other veggies thinly by hand.

Crunchy Coleslaw

Throw on a light, zesty dressing and you’ll have a flavour-packed dish that’s ready in no time.  The longer it sits in the fridge, the more the flavours will intensify so don’t be afraid to serve it again a few days later.  The raw veggies make sure the whole thing stays crunchy, too.

"Vaguely Asian inspired Crunchy Coleslaw

Asian Coleslaw Recipe

½ head red cabbage (green works fine too)
1 cup snow peas, thinly sliced
1 cup bean sprouts
1 sweet pepper, thinly sliced
½ cup thinly sliced carrots
1/3 cup roasted peanuts

Dressing

1 cup rice wine vinegar
1/3 cup peanut oil
1/2 teaspoon sugar
2 tablespoons sesame oil
Salt and pepper to taste

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Filed under Salads