Tag Archives: mustard

Cucumber salad with lemon feta dressing

Yes, another salad post. It’s funny, last year I remember having to make an effort to remember to make salads for lunch, but this summer they’re my default. I credit (or blame?) the weather. Last July I was wearing wool tights to work, this morning I dared myself to go bare-legged and I did not regret it. Not exactly Mark Twain’s San Francisco.

This week’s salad is a fairly classic Greek-inspired combination, with a few twists. I’ve recently become hooked on sun-dried olives and have been picking up a small container whenever I happen to drop by the Persian grocery. These olives are pungent and salty, with a softer texture than their fresh cousins. They’re also a little messy–make this salad too far in advance and you’ll find your cucumbers stained a deep brown!

The feta based dressing is what really makes the salad. Mixing the feta with olive oil, mustard and dill makes for a creamy and tangy blend, which works well with the cool crispness of the cucumber (how’s that for alliteration?). Although I’m also a fan of simply adding chunks or crumbles of feta to salad, I do like the guarantee of feta in every mouthful that you get with this dressing.

Some notes about ingredient volumes/servings. As written, I would consider this salad more of a “side” than a main dish, but I have been enjoying it as my main meal at lunch as well by tweaking the proportions a little. If I’m doing this salad as a main dish for one, I’ll increase the chickpeas, and often add a chopped boiled egg as well. Recently I packed this salad for the office and tried mashing the egg yolk into a spoonful of dressing. Delicious!

Cucumber salad with lemon feta dressing
Serves 4

Ingredients

For the dressing
2 oz feta cheese
3 tbsp olive oil
Juice of one lemon
1 tsp dijon mustard
1 tsp dried dill

For the salad
2 large cucumbers, peeled, cut in quarters lengthwise, seeds removed and cut into ~1/2″ slices
2 c. chickpeas
1/2 c. sundried black olives, pitted and sliced into quarters

Method

1. In a food processor fitted with the metal s-blade, combine all dressing ingredients and blend thoroughly.

2. Mix together cucumber and chickpeas. Just before serving, add the olives and dressing. Toss together to ensure and even coating of dressing throughout the salad.

Braised cauliflower with three seed sauce (Vegan With A Vengeance)

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I’ve mentioned the Vegan with a Vengeance cookbook at least once or twice already on this blog. VWAV is one of the first (I think the absolute first) cookbook by the now ridiculously well-known Isa Chandra Moskowitz, who’s name has become practically synonomous with tasty, approachable, and slightly irreverant vegan cooking and baking. While this is not the first vegan cookbook I ever owned, it was the first one that I really seriously used. I also liked it enough that I went on to acquire copies of Moskowitz’s later books: Vegan Cupcakes Take Over the World, Veganomicon, Vegan Cookies Invade Your Cookie Jar, and Vegan Brunch. And even though I’m no longer vegan, I still enjoy looking through these books and taking inspiration from their pages.

This three-seed cauliflower braise is an example of the great balance Moskowitz strikes in her best recipes: simple enough for a beginner cook, but still beautifully flavorful and with a few twists to make it stand out. I was initially thinking of being a bit lazy and using powdered versions of the cumin and mustard for this recipe, but when I realized I was getting low on a few other items, I decided it was worth making a trip over to the crunchy food co-op with the extensive spice collection after all.

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Although I’m sure the dish still would have been delicious made the lazy way, there was something about having the whole seeds included that really added to the effect of the dish. I especially liked the inclusion of fennel seeds, not an ingredient I would usually think to add to a curry dish (though it is sometimes included in garam masala blends). It adds a sweet undertone, not to mention helping to distiguish the cauliflower from the chickpea curry I initially paired it with for Monday evening’s dinner.
Later in the week, I skipped the extra curry and just added some plain chickpeas to the cauliflower to make an easy hot lunch. Good stuff.

Braised cauliflower with three-seed sauce (adapted from Vegan with a Vengeance
Serves 4-6

Ingredients
28 oz. diced canned tomatoes
1 large onion, finely chopped
2 tbsp olive oil
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1/4 tsp salt
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp fennel seeds
1/2 tsp ground turmeric
1 bay leaf
1 head cauliflower (about 2 lbs), cut into florets
pinch of sugar

1. Drain tomatoes, reserving 1 c. of the juice.

2. In a large pot or skillet, heat the olive oil to medium heat. Add the onion and saute until soft and slightly translucent, 8-10 minutes. Add the garlic, red pepper, salt, cumin, mustard, fennel, turmeric, and bay leaf. Stir and saute for another 1-2 minutes.

3. Add the cauliflower, stir, and cook for another two minutes. Add the tomatoes, cook for 5 more minutes. Finally, add the reserved tomato juice and sugar. Cover for 3-5 minutes, until sauce is bubbling. Turn heat to low and simmer for 15 minutes or so, until the sauce has cooked down and thickened a bit (there will still be a fair amount of liquid, don’t try to cook it totally dry!). Remove from heat and serve.

Method