WINTER RECIPES & BOBBI BOOTS
After our recent research into delicious fall cocktails, we've decided to keep the dining theme going with an exploration into recipes inspired by the colours of our Bobbi boot! All recipes are either vegetarian or can be adapted for vegetarians.
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MUSTARD VINAIGRETTE WITH GRILLED VEGETABLES | Pair with: Bobbi Mustard Yellow
Perfect for summer BBQs, this easy dish is great on its own, or served as a side to complement whatever else you may be BBQ-ing up!
(Photo by Daniel Hooper on Unsplash)
Ingredients & Method
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup canola oil
- 1/4 cup olive oil
- Lots of vegetables! Summer pumpkin, zucchini, broccoli, onions, capsicum - you choose!
Add all ingredients (except the vegetables) to a bowl and whisk to combine. Set aside.
Chop the vegetables and either thread onto a skewer to BBQ, or keep as large pieces that can be placed directly on the grill. If you do not have access to a grill, a cast iron griddle pan will work as well to help cook and char the vegetables.
Once cooked, plate and drizzle with mustard vinaigrette. Enjoy!
FESENJAN | Pair with: Bobbi Orange & Pomegranate
This Persian dish marries orange and pomegranate for a delicious winter stew! It can be made with meat (chicken, duck, or turkey) or chickpeas for vegetarians. The recipe below is adapted from In A Persian Kitchen by Maideh Mazda and is the one Katey grew up with her mum cooking; but she also recommends the version by Feasting at Home (photo below), which uses a slightly different spice blend.
(Photo from Feasting at Home)
Ingredients & Method
- 1kg chicken breasts OR 2 cans chickpeas, rinsed and drained
- 5 tbsps shortening
- Pinch salt and pepper
- 1 large onion, finely chopped
- 3 tbsp butter
- 3 tbsp tomato sauce
- 2 cups walnuts, finely chopped
- 1.5 cups water or broth
- 1 tsp salt
- ½ tsp cinnamon or saffron
- 2 tbsps fresh orange juice + peel of one orange
- 1 cup fresh pomegranate juice OR 2-3 tbsps pomegranate syrup or molasses
Sautee the chicken in shortening until light and brown on all sides. Set aside.
Sautee onions in butter or coconut oil until golden brown. Add tomato sauce and sautee for a few minutes. Add walnuts to the sauteed onions and saute over a medium fire for about 5 minutes. Stir constantly and be careful not to burn the walnuts. Add water, seasoning, orange juice and peel, and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and add sugar if needed. Arrange the sauteed meat or chickpeas in this sauce. Cover and simmer for 20-25 minutes.
KATEY'S LAZY SUMMER FRUIT CRISP | Pair with: Bobbi Beetroot & Pink
We debated adding a pavlova here, but it was a hard call to pick a recipe to choose from! So instead, we bring you Katey's (our resident American) favourite and super easy summer dessert. We promise, it is very simple to whip up with common pantry ingredients and whatever fruit you desire.
Ingredients & Method
- 2 cups oatmeal, halved
- 3/4 cups brown sugar
- 8 tbsp butter (or vegan substitute, like Nuttalex), melted
- dash of salt
- 1 tsp vanilla (optional)
- 4 cups chopped fruit. Stone fruit works well here, but can also add in some chopped strawberries, blueberries, or even pineapple.
- 2 tsp cinnamon (optional)
- 1 tsp nutmeg (optional)
- 1/3 cup sugar (optional)
- 2 tbsp corn flour
- 1 tbsp lemon juice or white vinegar
Preheat oven to 375F.
Chop up all your fruit into small pieces and mix together. From here, you can add the optional sugar and spices. Personally, I rarely add the sugar in as I find the sweetness from the baked fruit is enough -- but I love adding some cinnamon and nutmeg to spice it up! This is where I find finely chopped pineapple to be a nice addition as it will release a lot of sugar during the baking process. Let sit and soften for a few minutes until fruit juices are released.
Add cornflour and lemon juice to fruit and toss until coated. Pour into baking dish.
Blitz 1 cup of oatmeal in a food processor or small blender for a few minutes, until it is broken down into a flour. NOTE: if you have regular flour on hand, you can use that instead.
Mix together the 1 cup of oat flour with remaining 1 cup of oats, melted butter, sugar, salt, and vanilla until everything is coated and small clumps form.
Top the fruit with the crisp crumble, making sure to spread evenly and leaving large clumps (mini cookies!). Bake for 30-35 minutes, then leave to cool for 15 minutes before serving. Best paired with vanilla ice cream.
BLACKENED TOFU | Pair with: Bobbi Black rain boots
From The Simple Veganista
This hot take on cajun blackened tofu is perfect for serving with grains and greens, over a simple salad, or chop up and use as a filling in summery tacos with a cabbage slaw.
Ingredients & Method
- 1 block (14-16 oz) organic tofu, super firm (pref) or extra firm
- 2 tablespoons tamari, coconut amino’s or light soy sauce
- 1 tablespoon olive oil
- 2 teaspoons paprika
- ½ teaspoon black pepper
- 1 teaspoon corn flour, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon thyme
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
In a flat bottom bowl, add and mix together the paprika, corn flour, black pepper, garlic powder, cayenne, onion powder, thyme, oregano, and mineral salt.
Press the tofu into the mix, coating it well on all sides. Cook in flat bottom skillet until blackened and crispy on each side.
Serve as desired (e.g, over a salad, with grains and sauteed greens) and be sure to head over the The Simple Veganista's page for pairing suggestions!
EASY VEGAN PESTO | Pair with: Bobbi Alpine Green or Bobbi Pear Green
From Minimalist Baker
This easy vegan pesto is a cinch to whip up and can be served with pasta, fresh zucchini noodles, or as a side dish with bread. Make ahead and refrigerate for up to 1 week, or prepare on the day.
Ingredients & Method
- 1 cups packed fresh basil (large stems removed)
- 1.5 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
- 1.5 large cloves garlic (peeled)
- 1 Tbsp lemon juice
- 1.5-2 Tbsp nutritional yeast
- 0.13 tsp sea salt (plus more to taste)
- 1-1.5 Tbsp extra virgin olive oil
- 1.5-3 Tbsp water (plus more as needed)
Blitz the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt in a food processor or small blender until a loose paste forms. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce.
Taste and adjust flavour as needed, adding more nutritional yeast for cheesy flavour, salt for overall flavour, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
Be sure to check out the full recipe over on Minimalist Baker to see a video of how to prepare this easy sauce!
Stay Merry everyone!
