Las Vegas Review-Journal (Sunday)
Sneak some veggies into your dinner
I still struggle to eat my vegetables. Of course I know they’re good for me, but the siren call of bread and cheese and pasta with red sauce is powerful. So, lately, I’ve been focusing on what I consider sneaky veggie meals, dishes that feel cozy and rich but are actually packed with vegetables.
The recipes below fall squarely into that description. They are exciting, even a little carby, but they’re fully veg-forward.
Salad pizza with white beans and Parmesan
Inspired by California Pizza Kitchen’s tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thincrust pie that’s popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The CPK original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess — it’s all part of the fun.
By Ali Slagle Yield: 4 servings Total time: 45 minutes Ingredients:
• 1 (15-oz) can white beans, such as cannellini or Great Northern, rinsed
• 1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tbsp brine
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• Kosher salt and black pepper
• 1 lb store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions
• 1 cup freshly grated Parmesan, plus more for serving
• 3 to 5 oz baby arugula
Preparation:
1. Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
2. In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
3. Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
4. Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
5. Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.
Crispy mushroom tacos
This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa.
By Jocelyn Ramirez
Yield: 4 servings
Total time: 30 minutes Ingredients for the pico de gallo:
• 1 large beefsteak tomato, cored and cut into 1/4-inch dice
• 1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice
• 2 jalapeños, stemmed and finely chopped (seeded if desired)
• 1/2 cup cilantro leaves, finely chopped
• 3 tbsp fresh lime juice (from 1 to 2 limes)
• Coarse kosher salt
Ingredient for the mushroom tacos:
• 18 oz oyster mushrooms (from 2 to 3 medium clusters)
• 1/3 cup neutral oil, such as canola
• 1/4 tsp ground cumin
• 1 1/2 tsp coarse kosher salt
• Black pepper
• 12 corn tortillas
Preparation:
1. Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook. 2. Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
3. While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.
Mapo potato
Let’s be clear: Nothing surpasses the hearty deliciousness of a traditional mapo tofu. But for those days when you find yourself without soft tofu in the fridge, or when you are craving something vegetarian, this mapo potato will hit the mark. Potatoes step in for tofu and pork, providing a perfect vessel that eagerly soaks up all of the deep fermented flavors. (If you want a hit of protein, you can add some soft tofu just before you add the cornstarch slurry in Step 3.) Doubanjiang, a fermented bean paste that is a staple in Chinese cuisine, provides mapo dishes with its signature spicy umami richness; each brand will vary in heat so adjust according to your personal preference. If you don’t have doubanjiang, you could substitute with fermented black soybeans, which are less spicy but will give you similar salty funkiness.
By Hetty Mckinnon Yield: 4 to 6 servings Total time: 30 minutes Ingredients:
• Neutral oil, such as vegetable or grapeseed
• 2 to 3 tbsp doubanjiang
• 1 tsp ground Sichuan peppercorns (from 1 teaspoon whole)
• 2 carrots, peeled and diced
• 1 to 2 dried whole red chiles or 1/2 teaspoon red-pepper flakes
• 1 (1-inch) piece ginger, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped • 2 1/2 lbs Russet or Yukon Gold potatoes (about 5 medium potatoes), peeled and cut into 1-inch pieces
• 1 tsp sugar
• 2 cups vegetable stock
• 2 tsp cornstarch, dissolved in 1 tbsp water • Kosher salt (such as Diamond Crystal)
• 1 tbsp toasted sesame oil
• 2 scallions, trimmed and thinly sliced • Chile oil or chile crisp, for serving, optional • White rice, for serving
Preparation:
1. Heat a large Dutch oven or wide pot over medium-high. When hot, add 1 tablespoon of oil along with the doubanjiang, Sichuan peppercorns, carrots and dried chile. Stir for 2 minutes, until fragrant and carrots have softened slightly.
2. Add the ginger, garlic and potatoes and sugar and stir well. Add the stock and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat to medium-low, cover and cook until potatoes are just tender, about 15 minutes.
3. Add the cornstarch slurry and stir carefully, doing your best not to break up the potatoes. (It’s OK if some of them break.) Remove from the heat.
4. Taste and season with salt, if needed. Finish with sesame oil and scallions and, if you want more heat, drizzle with chile oil. Serve with rice.
Chicken zucchini meatballs with feta
These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.
By Ali Slagle
Yield: 4 servings
Total time: 45 minutes
Ingredients:
• 3 large zucchini (about 1 1/2 lbs)
• Kosher salt and black pepper
• 1 large shallot, halved
• 1/2 cup panko
• 1 1/2 tsp ground cumin
• 1 tsp red-pepper flakes
• 1 lb ground chicken or turkey
• 2 tbsp chopped fresh mint, basil, parsley or dill, plus more for serving
• 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
• 3 tbsp lemon juice (from 1 large lemon)
• 4 oz feta
Preparation:
1. Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
2. Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
3. Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
4. Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
5. Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine. 6. Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
7. Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
8. Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.
Vegetable yakisoba
Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors. The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won’t fall apart in the sauce. (Fresh ramen noodles would also work well here.) The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.
By Kay Chun
Yield: 4 servings
Total time: 30 minutes Ingredients for the yakisoba:
• 1 lb frozen presteamed yakisoba noodles, thawed
• 3 tbsp neutral oil, such as safflower or canola
• 1 small yellow onion, thinly sliced
• 2 medium carrots, peeled and cut into matchsticks
• 1 large red bell pepper, stemmed, cored and thinly sliced
• Kosher salt and black pepper
• 1 tbsp minced garlic
• 8 oz shiitake mushrooms, stemmed and thinly sliced
• 8 oz baby kale
• 1 cup thinly sliced scallions
Ingredients for the sauce:
• 3 tbsp oyster sauce
• 3 tbsp low-sodium soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp neutral oil, such as safflower or canola
• 1 tbsp ketchup
• 2 tsp sugar
• 1/4 tsp grated fresh ginger
• 1/4 tsp black pepper
Preparation:
1. Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
2. In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
3. Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
4. To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
5. Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.