This season, we combine vegetables, legumes and seeds with gourmet cheeses or refreshing yogurts. Sweet potato goes well with coriander and tahini; cauliflower with fresh goat cheese; and quinoa and edamame with the regressive Vache qui rit. Suffice it to say, three original proposals, rich in perfumes, in which nothing is missing!
Herbs and spices are good
To wake up the seeds and vegetables, you have to think about seasoning. This is often where it all comes down to! To do this, we think of warming spices such as cumin, ginger, turmeric, smoked paprika, nutmeg, curry, cinnamon, or even chili pepper. Herbs also liven up vegetarian dishes with their great diversity of taste. Coriander, parsley, chervil, basil, chives, the options are numerous, and the flavors are famous.
To follow, 3 recipes without meat or fish to try this season.
Recipe #1: Spelled salad, roasted sweet potatoes
© Silvia Santucci
Fresh herbs like coriander and parsley, with their grassy flavor, wonderfully temper the sweetness of the sweet potatoes.
How to do it? We rinse 250 g of small spelled, put it in a saucepan with 75 cl of water. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.
We peel 600 g of sweet potatoes and wash them. We cut them into 3 cm cubes which we slide into an ovenproof dish with 1 tbsp. tablespoon of olive oil and salt. Bake at 200°C for 20 to 30 minutes, stirring during cooking.
Chermoula. Add 4 handfuls of coriander sprigs, 4 handfuls of flat-leaf parsley sprigs, 1 clove of garlic, 3 tbsp. paprika, 3 tbsp. of cumin and the juice of 1⁄2 lime in a blender. Mix until you obtain the consistency of mince.
Mix the sweet potatoes in a salad bowl with the chermoula.
Tahini sauce. Mix 3 tbsp. of tahini, the juice of 1⁄2 lime, 1 tbsp. of garlic powder and 1⁄4 tsp. teaspoon of salt. We dilute with 4 tbsp. of hot water, to obtain a creamy sauce. Mix with 1 sheep’s yogurt.
Salt the spelled when it is cooked, then let it rest for 10 minutes off the heat. Drain if necessary, then add to the sweet potatoes.
Served with tahini sauce.
For 4 people
Discover the recipe for Spelled Salad, Roasted Sweet Potatoes
Recipe #2: Cauliflower and fresh goat’s cheese crumble
© Valéry Guedes
Cauliflower can be found as a garnish, but also in a grated version in the crumble dough.
How to do it? We wash 1 cauliflower and cut it into florets. Cook them for 15 minutes in a large pot of boiling salted water. After draining, distribute them in a gratin dish buttered with 10 g of butter. Sprinkle with 100 g of fresh goat cheese.
Preheat the oven to 210°C.
The crumble dough: in a salad bowl, mix 60 g of flour, 20 g of grated parmesan, 2 tbsp. tablespoons of crushed hazelnuts, 50 g of finely grated cauliflower, a few sprigs of stripped thyme and 25 g of softened semi-salted butter. Sand with your fingertips, then spread this paste over the cauliflower.
Bake for 20 min.
For 4 people
Discover the recipe for Cauliflower and fresh goat’s cheese crumble
Recipe no. 3: Quinoa spring rolls, coriander, edamame, and Laughing Cow
© Valéry Guedes
We love these vegetarian spring rolls which combine at their heart the fondant of Laughing Cow and the crunch of edamame beans.
How to do it? Cook 100 g of quinoa following the instructions on the package. Blanch 100 g of edamame beans for 5 minutes in boiling water, then rinse them under very cold water. Wash and chop 1 new onion and its stem as well as 1 bunch of coriander. In a salad bowl, mix the quinoa, edamame beans, onion, coriander and 2 handfuls of mung bean sprouts. Mix with 6 Laughing Cow and 1/2 tsp. teaspoon of powdered ginger.
Soften 12 rice sheets one by one by soaking them in a bowl of cold water then placing them on a clean cloth. Fill the center with stuffing, then fold over each end and roll to form spring rolls. Heat some frying oil in a frying pan and fry for 4 to 5 minutes.
For 6 people
Discover the recipe for quinoa, coriander, edamame and Laughing Cow spring rolls
