Veggies star in this cookbook
Ever since red peppers became available year-round in our stores, smart cooks have been roasting them and using them to liven up other foods like this colourful, meatless dish from a new vegetarian cookbook.
Sarah Britton, who writes the My New Roots blog, has produced a user-friendly collection of tempting meatless recipes, some vegan and some gluten-free.
Britton, who studied holistic nutrition in Toronto before moving to Copenhagen, is generous with tips, including using leftovers (“rollovers” is her term), stocking the freezer with such ingredients as cooked beans and grains, and learning how to bring out the flavours of simple foods by grilling, charring, oventoasting and marinating.
Middle Eastern cuisines are an obvious favourite in the book, Naturally Nourished (Appetite by Random House, $32.95). Britton suggests turning this red pepper dish into a main course by serving it over cooked quinoa.
MARINATED ROASTED RED PEPPERS WITH CHICKPEAS
Serves: 4 4 large red bell peppers, stems, seeds and ribs removed 1 1/2 tsp (7.5 mL) coconut oil 3 tbsp (45 mL) cold-pressed olive oil 2 tbsp (30 mL) balsamic vinegar Fine sea salt to taste 1/4 tsp (1 mL) freshly ground pepper 1 1/2 cups (375 mL) cooked chickpeas (or 1 can, 19 oz/540 mL)* 3 tbsp (45 mL) raisins, minced Fresh flat-leaf parsley, chopped 3 1/2 oz (100 g) feta cheese *Cooked chickpeas are available in 19-oz (540 mL) cans; rinse and drain before using.
1. Preheat oven to 400 F (205 C). Line a rimmed cookie sheet with aluminum foil. Rub peppers with coconut oil and place on the foil-lined pan. Roast until blistered and slightly blackened, 35 to 40 minutes. Transfer peppers to a bowl, cover with plastic wrap so they steam, and, when cool enough to handle, remove and discard skins.
2. Whisk together the olive oil, vinegar, salt and pepper.
3. Slice the skinned peppers into pieces or strips and add to the bowl with the dressing. Add the chickpeas, toss to coat, and let marinate for about 15 minutes.
4. Divide the mixture between four plates. Sprinkle with the raisins and parsley and crumble the feta over top.