#roasted capsicum

[vegan-nom-noms]

Roasted Red Pepper Sauce Butterbeans with Broccolini

[gundamma-eats]

Dinner, 23.07.21, 9:30 pm

Homemade tortilla chips (two batches) with vegan cheese, eggs, cabbage, slightly wilted spinach, vinegared onions, roasted bell peppers, tomato gravy.

Recipes:

Tortilla chips — leave it on heat for a little longer so that it hardens into chips

Tomato salsa:

Own recipe!

Start heating raw tomatoes. While stirring regularly, add olive oil. Add salt. Add turmeric. Add garlic powder. Add dried parsley. Add Italian seasoning mix (oregano, basil, thyme). Add asafoetida. Keep on medium heat until it is cooked.

Order of roasting:

Oil + bell peppers. Transfer out of vessel.

Onion + apple cider vinegar.

Wilt spinach a little in the same hot vessel after turning off the heat.

[foodfuck]

roasted capsicum and cauliflower panzanella salad with parmesan mustard dressing

[52vegandinners]

WEEK #39 Sourdough topped with roasted, smoky eggplant pate and sherry-vinegar pickled capsicum

It’s very easy to make a bit batch of roasted eggplant pate and capsicums, then store them in the fridge until a quick, late night dinner is needed.

For the Roasted Eggplant Pate:

Ingredients 2 large eggplants salt extra virgin olive oil garlic-infused oil lemon juice cinnamon black pepper liquid smoke (I use hickory liquid smoke) Method Slice eggplants lengthways and score diagonally to create diamond shapes. Salt liberally and place eggplants flesh-side down on a wire rack, then wait an hour for the moisture to drain. Squeeze the eggplants and wipe off any excess moisture using paper towels. 

It’s really important to do the above step in order to reduce the solanine or phenolic compounds or whatever it is that gives eggplant it’s bitter taste.

Brush the flesh liberally with extra virgin olive oil and place (flesh-side up) in a hot (180ºC) oven to roast until soft, usually at least an hour.

Allow as much moisture to evaporate as possible and leave the eggplant to cool.

Scoop out the flesh, leaving the skin behind, and place into a deep container. While using a stick blender, drizzle in the garlic-infused oil until the mixture resembles a creamy mayonnaise. Adjust flavours with the remaining ingredients to suit your own taste.

For the Roasted Capsicum:

Ingredients 3 red capsicum salt Spanish sherry-vinegar extra virgin olive oil

Method Cut capsicums in half lengthways and scoop out the seeds. Place skin-side up on a baking tray and place under a hot grill. Grill until skin is blackened and flesh is soft. To help it grill evenly, gently press down in the raised middle areas to collapse the capsicum.

Place capsicums in a bowl and cover with a plate or plastic wrap. Allowing it to steam until cool to the touch will help lift the skin.

Peel and discard the skins. Pour the vinegar into a shallow bowl and dip each capsicum into the liquid to coat. Sprinkle with salt and toss through, sprinkling a little more to cover well.

Into the bottom of a sterilised jar, add a little sherry vinegar. Pack the jar with the capsicums, leaving some space at the top and pour in the leftover salty-vinegar liquid. Tilt the jar and do your best to remove any air bubbles. The capsicums should be completely covered by the vinegar liquid; if not, top, leaving 1cm gap for the oil. Top with oil, screw on the lids. Store in a refrigerator for up to a year.

To assemble, spread the eggplant pate over the sourdough, top with the capsicum, sprinkle with dukkah and a few basil leaves.

10/10. Turns out exactly how you expect it to.

[thefoodunion]

Couscous stuffed capsicum (vegetarian & can be vegan) Couscous is so good they named it twice!! It can be served hot or cold & is an excellent aletrnative to rice to accompany curry etc Preheat oven & line baking dish with baki g paper or spray oil. Pour some couscous in a glass or metal bowl, add 1/2t salt, juice 1 lemon, 2T butter & pour over boiling water from the kettle to just cover the couscous. Leave covered for a few minutes & fluff with a frk, recover & fluff again. Do this about 4 times. In the meantime chop sundried tomatoes, spinach, mushrooms, olives, brocoli, zuchini or virtually any veg you want to use. Pre cooked veg from the night before is also useful. Mix with couscous & reseason with salt & lemon & pepper to taste. You can also add a mild curry powder or dash paprika or chilli powder as well, and any herbs you fancy. When thoroughly mixed spoon jnto halved & hollowed capsicums & place in baking dish. Rub skins of capsicum with olive oil & put a dab of butter on each capsicum & roast till the capsicums stay together but are cooked through.

[foodfuck]

[thebreakfastdiary-blog]

"Ooomph Burger" (Mini sourdough roll + grilled halloumi, basil pesto, roasted capsicum, eggplant, tomato & mixed leaves)  

From the Amazing Cafe In East Gosford Ooomph

[hungryandpoor]

lamb meatballs with roasted capsicum puree and mint greek yoghurt

A fancy dinner party dish, or a great dinner if you pop them in a roll with some rocket. Have with one sauce or both together. Great the next day too.

Makes 15-20

Meatballs:

Need:

1 tbsp olive oil 1/2 onion, diced 1 tsp ground cumin 2 tsp paprika 500g lamb mince 1/2 cup bread crumbs Egg s&p Extra olive oil

Do:

Heat oil in pan, brown onions add spices and cook for 30 more secs. Take off heat and cool. Add to lamb, bread crumbs, egg and season. Mix. Make ping pong sized balls.

Heat the extra oil in the pan, add the meatballs and with the pan hot brown the outsides. Bake in hot oven for maximum of 10 minutes. Cut one open to check they're ready.

Sauces:

Need:

1 red capsicum 1 green capsicum Sprinkle sugar and salt Olive oil

250 ml greek yoghurt Handful mint leaves Juice of half a lemon 2 tbsp caster sugar Salt

Do:

Cut the capsicums in strips. Place in a baking tray and sprinkle with sugar and salt. bake in a hot oven until slightly soft (around 10 mins on high heat.) Put in blender, but leave slightly chunky.

Cut the mint as finely as possible. Mix the yoghurt, mint, juice, sugar and salt generously. Taste, add extra sugar and salt to taste.

Stats:

$16 plus $4 extra if you don't own the spices yet.

3/5 healthy

pretty easy