TruePlayerFlavor

Category: Vegetarian

  • Boiled Artichokes

    2 Medium or large artichokes

    Take care to snip the spikes off of the leaves by cutting off the very tips. Also cut the stem off of the artichokes, and be sure to level the cut so that the artichokes will sit flat in the bottom of the pot. Push down on the top of the artichokes slightly to open up the internal leaves slightly.

    Place the artichokes in a pasta pot and fill the pot with water until the level covers roughly 2/3 of the artichokes. Turn the heat to medium-high and bring to a steady boil for 45 minutes or until tender and leaves can be easily pulled from the base. Cooking artichokes is an inexact science that varies based on size of the artichokes, so as you approach the 45 min pull leaves to see how done they are. Remember, practice makes perfect so fire up artichokes as often as you can and be sure to check out our favorite Lemon Basil Curry Aioli for dipping. Another option is a basic garlic and melted butter dipping sauce.

    Boiling Artichokes
    Boiling Artichokes

  • Oven Roasted Cumin Carrots

    This recipe is adapted from this recipe in bon appetit. We really liked the flavor and texture; you can also play with the time to keep the carrots slightly crunchy for those who don’t like well-done cooked carrots.

    10 Carrots, washed, peeled, and cut on an angle into 1/2-inch-thick pieces
    2 Tbsp extra-virgin olive oil
    1 1/2 Tsp cumin seeds
    2 Tsp coarse kosher salt

    Preheat oven to 400°F. Spray rimmed cookie sheet or shallow roasting pan with non-stick canola spray. Combine carrots, cumin seeds, salt in large bowl and add oil; toss to coat. Spread mixture on baking sheet and make sure there is separation between the carrots. Roast carrots until tender and lightly caramelized, turning carrots over once, 40 to 50 minutes.

    Coating the Cut Carrots with Cumin, Salt and Olive Oil
    Coating the Cut Carrots with Cumin, Salt and Olive Oil

  • Vegetable Samosas

    These pea and potato samosas are open many interpretations of seasoning and spice. This recipe includes one jalapeno, for about 14-16 samosas and the spice is very reasonable. If you want to spice it up consider adding more jalapeno or a habanero pepper.

    3-4 Potatoes (peeled, boiled & mashed)
    1 Cup green peas (boiled)
    1-2 Jalapenos (finely chopped)
    1/2 Tsp ginger (crushed)
    1/4 Tbsp coriander
    1/4 Tsp cumin
    1/4 Tsp paprika
    1/2 Tsp garam masala
    1/4 Tsp salt to taste
    1/4 Tsp chili powder
    1 Tbsp unsalted butter
    1 Package of 2 sheets frozen puffed pastry

    Mix peas, peppers, ginger, coriander, cumin, paprika, garam masala, salt and chili powder into mashed potatoes. Be sure to mix thoroughly by folding seasoning into the potatoes from inside out.

    Cut puffed pastry dough into rectangles roughly 3X4 and place one tablespoon of mixture in the middle of the rectangle; fold dough into a triangle by stretching the dough over the ball of filling. Press edges together firmly to seal and place on greased cookie sheet. Repeat this process trying to match filling volume to available dough. Preheat oven to 400 degrees. When finished you should have 12-15 samosas on the cookie sheet. Melt butter and brush each samosa lightly on top.

    Place samosas on the middle rack of the oven and bake for 15 minutes or until golden brown.