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lucasdsimmonstx · 5 years

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French Food and Wine Pairings

France has one of the broadest cuisines on earth. Its influence on western food is undeniable. It has been the inspiration and starting point of many food trends and styles for generations. Classic French cuisine, as interpreted by talented chefs like Escoffier and Bocuse, will never go out of fashion.

Distinct regions divide France, each with deeply rooted cooking traditions that revolve around one cornerstone of French culinary tradition: wine.

Whether we’re talking about the alpine highlands, the Atlantic shores, or the warm Mediterranean basin, food is always remarkable, and pairs heavenly with local wine.

These are some of the most representative French wine and food pairings. True classics to know and love.

Muscadet and Oysters

Strong, humid winds hit the Atlantic coast of North-eastern France; home to one of the most underrated classic wine styles: Muscadet. The neutral, acidic, simple-is-beautiful wine pairs well with the oceanic produce of the region.

Crustaceans, herring, scallops and sole are typical of the area. They all work well with the citric, mouthwatering whites like Muscadet. Tourists and locals classically enjoy oysters, raw on their shell, always with a glass of the cool white made with the Melon de Bourgogne grape.

Sauvignon Blanc and Soft Cheese

Follow the Loire river into continental France to find vast extensions of Sauvignon Blanc vineyards; the weather is cold enough to produce wines with piercing acidity and enticing sharp flavors.

These wines are perfect for the goat cheeses made in the region like Valençay and Chavignol. Craftsmen also produce Brie and Camembert close by, styles that work nicely with the aromatic Sauvignon too.

The French make goat’s cheese all around the country, this is the original chèvre. Shaped as a crottin, pyramid, or cylinder, either powdery white or covered in ash, styles are limitless. Harder and weightier examples of goat cheese exist, but it’s the fresh, soft examples that shine best with Sauvignon Blanc.

Alsace and Choucroute

Alsace is a magical region dosed with a German spirit. You can see it in the architecture, and also in the food. Pork sausages, ham, it all mirrors the typical Germanic table.

Their famous mixed platter of charcuterie with sauerkraut called choucroute garnie is a great example of the region’s culinary tradition.

Alsatian white wine, whether it’s Riesling, Pinot Blanc, Gewurztraminer or Muscat, goes well with the uncomplicated Alsatian dishes.

A pizza-like dish called tarte flambé, baked flatbread topped with cheese and onion, or the ubiquitous quiche are other classic examples of white food that works great with white wine. Alsatians make excellent beer too, another classic pairing to discuss another time.

Burgundy and Boeuf Bourguignon

Hundreds of years of political, religious and merchant activity have made from the quiet hills of Burgundy a gourmand’s utopia. From escargot to coq au vin, the province has plenty of inspiriting dishes to offer alongside their world-famous wine.

Boeuf bourguignon is a classic beef stew. This one-pot dish might seem like peasant food, but it’s a regal example of the typical French food. Carrots, onions and local herbs give flavor to this dish, but the secret ingredient is wine, from which the recipe gets its second name.

A good example of Burgundian red, especially sturdier Pommard or Gevrey-Chambertin have the weight, acidity, and matching flavors to tame the substantial dish.

Bordeaux and Canard

Red Bordeaux is almost always a merger of several local grapes, Cabernet Sauvignon and Merlot leading the way. The structured wine is a well-known match with beef and lamb, but locals love pairing it with another local speciality: duck.

Confit de Canard consists of flavorful duck meat cooked in its fat. The result is an intense dish matched only by the tannic grip, and generous bouquet of the red Bordeaux wines. Acidity is vital to cut the fatty meat too. The result is a heavenly pairing like no other.

Beaujolais and Andouillette

Beaujolais is both a wine region and a wine style. The young, lively Beaujolais Nouveau is surely the first thing to pop up on your mind, but dedicated producers make age-worthy examples in the best sites, all from the misunderstood Gamay grape.

Lyon is the gateway to the Mediterranean basin, still influenced by the intellectual Burgundian cuisine, this city has a rich culinary history. The Andouillette sausage, a regional favorite, is made of pork and veal offal.

This delicacy is strongly flavored, especially when grilled. It has a wild profile that goes very well with the light-bodied red Beaujolais. The uncomplicated wine plays a secondary role, but a crucial one reviving the palate and boosting a whole array of ripe fruit aromas to the pairing.

Provence Rosé and Bouillabaisse

There’s no better seafood stew than the Provençal Bouillabaisse. Fresh, local ingredients and Mediterranean seasoning makes this flavorful soup an ideal dish to pair with warm sunny days. Ask anybody, and you’ll see that the dry, precise rosé from the region is not just the right way to go, but the only one.

French rosé has crisp acidity and addictive subtle red fruit flavors that work well with any Mediterranean dish and sea produce. Sipping rosé in the Côte d’Azur should be on everyone’s bucket list, and enjoying a warm Bouillabaisse while at it, simply makes it better.

The list goes on and on; French cuisine was born alongside winemaking tradition. Local pairings have been fine-tuned by time, and recipes transcend generations. The result: Gastronomic heaven.

The post French Food and Wine Pairings appeared first on SOMM • Reviews of Sommelier Courses and Wine Schools.

from SOMM • Reviews of Sommelier Courses and Wine Schools https://www.somm.us/french-food-and-wine-pairings/ from SOMM https://somm3.tumblr.com/post/188632934614

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mattemendoza86 · 5 years

Text

French Food and Wine Pairings

Distinct regions divide France, each with deeply rooted cooking traditions that revolve around one cornerstone of French culinary tradition: wine.

Whether we’re talking about the alpine highlands, the Atlantic shores, or the warm Mediterranean basin, food is always remarkable, and pairs heavenly with local wine.

These are some of the most representative French wine and food pairings. True classics to know and love.

Muscadet and Oysters

Sauvignon Blanc and Soft Cheese

Follow the Loire river into continental France to find vast extensions of Sauvignon Blanc vineyards; the weather is cold enough to produce wines with piercing acidity and enticing sharp flavors.

Alsace and Choucroute

Alsace is a magical region dosed with a German spirit. You can see it in the architecture, and also in the food. Pork sausages, ham, it all mirrors the typical Germanic table.

Their famous mixed platter of charcuterie with sauerkraut called choucroute garnie is a great example of the region’s culinary tradition.

Alsatian white wine, whether it’s Riesling, Pinot Blanc, Gewurztraminer or Muscat, goes well with the uncomplicated Alsatian dishes.

Burgundy and Boeuf Bourguignon

A good example of Burgundian red, especially sturdier Pommard or Gevrey-Chambertin have the weight, acidity, and matching flavors to tame the substantial dish.

Bordeaux and Canard

Beaujolais and Andouillette

Provence Rosé and Bouillabaisse

The list goes on and on; French cuisine was born alongside winemaking tradition. Local pairings have been fine-tuned by time, and recipes transcend generations. The result: Gastronomic heaven.

The post French Food and Wine Pairings appeared first on SOMM • Reviews of Sommelier Courses and Wine Schools.

Source: https://www.somm.us/french-food-and-wine-pairings/

from SOMM https://somm3.wordpress.com/2019/10/27/french-food-and-wine-pairings/

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nisrinemariablog · 2 years

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Hi guys, welcome back to our blog!

Today we bring you another recipe, another specialty from our region!

Today we are going to show you how to prepare the famous: Calissons

Originally from Aix en Provence, the calisson is a classic confectionery of Provençal and Occitan cuisine, a fruit paste of candied melon and almonds crushed together and coated with royal icing, in the shape of a shuttle.

A specialty of Aix-en-Provence since the 15th century, it is a delicacy that is one of the thirteen desserts of the Provençal tradition.

List of ingredients

* 300 g almond powder

* 2 x 180g icing sugar

* 220 g candied melon

* 40 g candied orange

* 20 g candied lemon

* 2 tablespoons orange blossom water

* 2 or 3 unleavened sheets

* 1 egg white

Preparation of the recipe

1. Cut the candied fruit (melon, orange and lemon) into pieces. Put them in the bowl of your mixer or your blender, pour the orange blossom water, and mix until you obtain a smooth and homogeneous preparation. Some recipes say to mix with the almond and the sugar, for that, you really need to have a good machine, I do not recommend it.

2. Put the candied fruit mixture in the bowl of your food processor, or in a salad bowl if you don't have a food processor. Add the ground almonds and 180g of icing sugar. Mix until you get a homogeneous mixture.

3. Form a ball and roll it out on an unleavened sheet.

4. Turn the dough over onto a sheet of baking paper. Cut the dough using a calisson-shaped cookie cutter directly on the unleavened sheet: place the cookie cutter and cut around the inside with a knife. Do this until you have cut out all the dough.

5. Place the calissons on a rack and let them dry for about 1 hour.

6. Meanwhile, prepare the icing: mix the remaining 180g of icing sugar with the egg white using a whisk.

7. Spread a little icing on the calissons using a small spatula or the tip of a knife. Let the frosting air harden and you're done!

Now you know a lot about Calissons. We hope you like it, that you do it, that you enjoy it. See you soon with a new recipe.

See you soon guys!!

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etreasuryvala · 3 years

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The Culinary of Herbes De Provence

Herbes De Provence is an Aromatic Mixture of Dried Provençal Herbs & Spices, which Traditionally includes Thyme, Basil, Rosemary, Tarragon, Savory, Marjoram, Oregano, & Bay leaf.

Herbes De Provence is most commonly used in French Cuisine, though the Flavors also Pair Well with Mediterranean Cuisine.

Fines Herbes is a Variation of Herbes De Provence used in French Cuisine & is made from Chopped Parsley, Chives, Tarragon, & Chervil.

Fines herbes is used to Season more Delicate Dishes with Short Cooking Times like Fish, Eggs, & some Chicken Recipes, whereas herbes De Provence is a Catchall Seasoning for a variety of Dishes. Unlike Herbes De Provence, which is adapted & changed to Taste & Personal Preference, Fines Herbes has a Set List of Ingredients to achieve One Singular Taste Every Time.

Herbes De Provence is Classic in Provencal Cooking enjoy it in Recipes for Ratatouille, Tapenade, Stuffed Vegetables, & Beef Daube.

Combine with Olive Oil & Brush over Chicken or Fish before Grilling or Roasting, use instead of Italian Herbs in your next Pizza or Pasta Sauce or Toss Root Vegetables with Herbes De Provence & Olive Oil before Roasting.

NO REPOSTING WITHOUT PERMISSION"

#etreasuryvala #HerbesDeProvence #MediterraneanCuisine #Spice #Spiceseeds #herbs #Flavor #Aroma #Piquancy #CulinaryDishes #Culinary #NationalSpices #InternationalSpices #NationalSpiceSeeds #NationalHerbs #InternationalSpiceSeeds #InternationalHerbs #NutritionalValue #Stimulate #Appetite #Zest #Enhance #Flavors #NaturalTaste #Cuisines #Color #Preservative #industriallyprocessedfoods #foodgasm

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travelonlinetipsofficial · 3 years

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These are the 10 best restaurants in Paris, ranked by local expert

New Post has been published on https://www.travelonlinetips.com/these-are-the-10-best-restaurants-in-paris-ranked-by-local-expert/

These are the 10 best restaurants in Paris, ranked by local expert

There’s something comforting about wandering outside and seeing the familiar – familiar surroundings, familiar faces, familiar bakeries, butchers and, yes, bistrots. It’s always a challenge to update this ‘Best Restaurants’ list for Paris. It’s like having to choose your favorite child. And with 44,896 restaurants in Paris (as of last count in 2017, compared to NYC’s 26,697 also from 2017 tally) I’d be fibbing if I said I’d tried them all.

But that said, there are some bstrots and neighborhood favorites that remain with you long after the meal has stopped lingering. So this update of Best Paris Restaurants is for all of you who yearn to visit the City of Light just one more time, for those of you who dream of visiting for the first time, and for those of us who never left. It’s for all of us who have come to love and appreciate the familiar, the familial, and the faces at the corner bistro we see as we pass on our daily comings-and-goings. In other words, sometimes the simplest really is the best.

After wandering the streets and visiting the landmarks of Paris, there are times when all you really want is a good meal. Those times seem to occur quite often in Paris where excellent bistros and restaurants line nearly every street you walk down. And that’s not to mention all those ‘must’ places, you know, the ones that have all the user recommendations and Instagram photos.

But image doesn’t always equate with quality. So when the only thing that will do is a satisfying, taste-good, sure-fire meal, you can have confidence that any of these restaurants on this list won’t let you down. Some offer haute cuisine, what some men might call frilly food, and others offer just that perfectly grilled, thick steak served with potatoes and an excellent glass – or bottle, why not? – of red wine.

Many of today’s noteworthy chefs here in Paris have begun to practice the cult of personally sourced ingredients. There was a time when restaurants made their purchases at the big fresh market called Rungis out by Charles De Gaulle airport, every morning. Many still do that, but you’ll find that the really finicky chefs have their fish provider, their meat cultivator and their butter and cheese curator on speed dial on their portable phones. And some even have their own vegetable gardens. Here on this list, many of these chefs meet that telling criteria.

‘In the heart of the gariguette;’ That is this Provençal Restaurant/Bistrot’s moniker. Lets air that out a bit. Ready for a mini-deep dive into French nostalgia and romantic cultural references? ‘Gariguette’ refers to the potpourri of scents you find when hiking the dry, hot country trails of the S. of France. The scent is evocative of sagebrush, thyme, rosemary and a distant hint of lavender. For a French person it prompts memories of long, langourous summer afternoons spent playing petanque while sipping pastis on summer holiday. And this is exactly where you step into when you enter Chez Janou. Time stops and all of a sudden you are ‘en Provence’ once again. The central, classic zinc bar is lined with over 80 types of different pastis that you can order by the glass. The menu is just as classic and full of nostalgia. Much of it is market driven.

Recommended for Best Restaurants because: Leave room for chocolate mousse, it’s served in a big soup terrine and is enough for a table of four. Also prepare to taste pastis!

Paige’s expert tip: I love Paris, but sometimes you really do wish you were ‘en Provence.’ At this neighborhood bistrot, you get to have it both ways. As you enter Chez Janou, you get to step into a France that’s been immortalized in the caper films of Louis de Funes. All that is good and right, classic and delicious about France, you’ll find here at this simple, neighborhood bistrot hidden just a stone’s throw away from Place des Vosges and Bastille. Here you can always find an abundant selection of fresh-caught seafoods and shellfish. And, of course, succulent meats grilled ‘à point’ round out the choices. The bistrot’s sprawling terrace in the summer not only encircles the angular sidewalk but overtakes the little ‘place’ across the street, too. The decor is full of Jacques Tati posters from 1950s films.

Read more about L’Arpège →

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thesimplyluxuriouslife · 5 years

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276: The Art of Mise en Place

Mise en place in translation means is "set in place", often translated to "everything in its place".

Perhaps part of the reason cooking and baking can feel rewarding as well as relaxing is that there is a science to, and the unofficial science is something even the most novice cook in the kitchen can quickly learn - mise en place. But what exactly is it and what is the art of a truly effective mise en place? That is what today's post/episode is all about.

When I attended both Patricia Wells and Susan Hermann Loomis' cooking classes in France, mise en place was de rigeur. Each day upon arrival into their respective kitchens and to our assigned cooking stations, the food was already either prepared and arranged in the necessary bowls, or at the very least the ingredients were waiting to be prepared along with the necessary bowls. As well, the recipe was clearly typed and propped up and ready to go to ensure ease of preparation.

~fresh ingredients from the market for a Niçoise Salad made in Susan Hermann Loomis' kitchen in Louviers, Normandy~

~Patricia Wells at her stove in Provence, Vaison-la-Romaine~

~Patricia Wells' stove in Provence; notice the collection of small dishes on the shelves, along with her cookbooks~

~Patricia Wells' stove, knives and measuring spoons on the right in multiple quantities; on the lift, cooking tools to be used at the stove~

~Susan Hermann Loomis in her kitchen in Louviers preparing food for the day of cooking. Notice the recipes situated at each station, along with the necessary ingredients.~

~Susan Hermann's stovetop~

As you will see in some of the images included in today's post, I was in awe and absolutely inspired by the organization in both kitchens. From Patricia Wells having multiple ceramic canisters complete with a label for multiple spatulas, peelers, and any other tool she would need to have her students use, to Susan Hermann's knives neatly and safely stored in the middle of her wooden kitchen island, every kitchen tool had a home, and all of the items we would need or that were regularly used were easy to find and thoughtfully placed where they would be the most handy to grab while cooking.

While mise en place often brings our attention to the recipe or meal we are cooking at the moment and the ingredients that are needed, in a larger context, mise en place is your kitchen, how you arrange it, how you work within it well, and the tools you welcome into your artistic space - your batterie de cuisine.

I have found my kitchen, especially my kitchen in my rental in which I lived for four years, to be indeed an artist's sanctuary of sorts because you are creating, you are exploring. Part of why I loved that kitchen so much (the kitchen you see in Seasons 1 & 2 of my cooking show) is due to how I felt completely at ease moving about it in, having enough space for everything I needed and everything being easy to locate and quickly so.

I am currently in the process of curating my new kitchen into a similar space so that I feel absolutely comfortable moving from here to there and finding exactly what I need. I look forward to making progress on it this spring if all goes well, and fingers crossed, hopefully have it ready to go for Season 3. But in the meantime, I am keeping in mind how a kitchen must be organized, how it needs to function for the cook that calls it home, that is the foundation of mise en place, and now let's talk about the benefits and how to create your very own successful mise en place each time you step into your own kitchen.

Benefits

1.Ensures you are prepared for the recipe you wish to enjoy

2. Saves time

3. Saves the food

4. Deepens enjoyment of the cooking experience

~The creative stand of hooks for mixing paddles, Susan Hermann's kitchen~

How to "Mise en Place"

1.Determine what type of mise en place you need

In theory, you will eventually come to a point where you tend to mise en place each time, but each recipe or meal or dish will be approached in its unique way. If it is a dish you enjoy frequently, such as a go-to breakfast, your mise en place will be a default you don't even think about any more.

In such a case, my steel oats is in a cannister by the stove with the 1/4 cup measuring spoon that I use inside, the chia seeds are in a cannister that I simply pour out of, also by the stovetop, the salt and butter on the other side of the stove, and voila, aside from the cream, when I include it, it remains in the fridge until it is needed.

Mise en place can be as simple as having your go-to items at the ready at all times, but it can also be for the detailed recipe in which case all of the ingredients are pre-measured and placed in their own separate dishes and bowls.

2. Read the entire recipe, twice.

Not only do you want to read the ingredients list, but be sure to read the instructions as well, and why I recommend twice is often I will read too quickly the first time and accidentially skip over something.

But even if you are a close reader on the first read-through, reading twice confirms the order you will need the ingredients as well as how they should be prepared - sliced, diced, left whole, etc..

Back to the ingredients: do you have what you need? enough of what you need? Double check.

If preparing your mise en place ahead of time, either the morning of or the day or two before, begin making a list of what you need to pick up at the market (and how much).

~fresh artichokes from Louviers' market and eggs as well~

3. Find the necessary dishes, bowls, containers.

As you become fluent in your kitchen, knowing which dishes you enjoy preparing and eating and sharing, you will with time begin to have the necessary dishes, bowls and containers you need. Along the way to building your batterie de cuisine (literally: kitchen artillery; otherwise known as kitchenware), use dishes that work well for what you need. They may not all look neat and properly sized, but they will work.

~Susan Hermann's collection of copper pans~

4. Find the necessary kitchen tools you will need and have them at-the-ready

Along with having the ingredients you need, locating and having at-the-ready the necessary tools will speed up the process and increase your enjoyment of the cooking process. Beginning with a sharpened knife, and the proper knife for what you are doing, having each of these tools ready to work for you is an often unstated, but vital part of an effective mise en place.

In Patricia Wells' kitchen in Provence, each utensil is given its own cannister and labeled.

5. Prepare the food as needed

From peeling, slicing, de-veining and cleaning the seafood or meat, tend to the food, so that as the recipe calls for each ingredient, all you have to do is quickly add it to the pan or bowl or grill or, you get the idea. :)

~mise en place at Patricia Wells' cooking class~

6. Place the food/ingredients in order of use in the recipe.

Depending upon whether you are left or right-handed, place the ingredients on the preferred side and in the order they will be added to the recipe. If items will not be used for some time, you can place them further away so they won't be knocked over or accidentially added, etc. .

7. Have a large bowl for discards and items to be taken to the compost or garbage.

Rachael Ray creatively called hers the "thanks for coming" bowl, and having such an item as part of your mise en place is a simple way of keeping your kitchen clean, or at least cleaner, as you make your way through your meal preparation. A large bowl enables there to be more workable space so you can swiftly move from one task to another without having to constantly clean up along the way.

8. Refrain from multi-tasking

As tempting as it may be, doing more than the task of cooking while you are preparing a meal increases the chances of overcooking, burning and therefore ruining the ingredients you have thoughtfully welcomed into your kitchen. Speaking from experience, even when I just cook my breakfast in the morning, when I go off to my office while the steel oats are cooking, there have been time when I have become so engrossed in what I was doing for work that I lost track of time. Respect the food, and give it your full attention until the cooking is complete.

Ideas to Improve Mise en Place

Keep a well-stocked épicerie at all times

Listen to episode #109 for a detailed list of the 34 items to have and why, or pick up my 2nd book, and read through Chapter 12.

Begin to gradually pick up small bowls and dishes that catch your eye at second-hand shops, yard sales and antique boutiques, even brocantes if you have the opportunity to travel to France. Not only is it fun to treasure hunt, but they will add your signature to your kitchen.

Assess what tools you need in your kitchen and invest in quality items.

Equally, upon assessment, begin to edit/remove tools you do not need to provide more space for those items you do, making them easier to find.

Set up your kitchen so that it works for you

I feel fortunate to have had the opportunities I had in attending both of the cooking classes with Patricia Wells and Susan Hermann Loomis over the past two summers in France. I continue to welcome their ideas and incorporate them into my daily cooking practice.

The primary purpose for mise en place is to make your time in the kitchen successful. Impressively, the number of dishes and the multi-course meals each class would enjoy every single time we sat down to dine for a couple of hours at first glance would have seen impossible, but when it is broken down into clear steps, ingredients and amounts prepped and ready, it seems all but impossible.

Hopefully you too will find even more pleasure when you step into your kitchen. I certainly have an even deeper appreciation as well as fondness for the time I spend cooking and preparing and of course, enjoying the meals that are created.

Have a look at videos from both of my cooking class experiences as well as the detailed posts that accompany each one below.

Cooking in Provence with Patricia Wells (2018)

Attending Susan Hermann Loomis' Cooking Class in Louviers, Normandy

~cups and saucers in Susan Hermann's kitchen found over the years throughout France at Brocantes~

~ingredients for a fresh strawberry dessert at Susan Hermann's first day of cooking~

15 Kitchen Tools to Cook Anything Like a Pro

11 Simple Ways to Transform Your Kitchen

9 Ways to Organize Your Kitchen, Improve Your Health & Help Out the Planet

Check out The Simply Luxurious Kitchen and see Mise en Place at work in my very own kitchen!

Petit Plaisir

~Agatha Raisin, Acorn TV

https://youtu.be/tCM4vc3FbV8

~10 Ways to Enjoy Grocery Shopping

~How to Make the Most of Your Visit to the Farmer's Market No Matter Where You Live

~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio | YouTube | Spotify

Tune in to the latest episode of The Simple Sophisticate podcast

#tsllpodcast thesimplesophisticate

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syrupeel6-blog · 5 years

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Roasted Fall Vegetable Bowl

This post is sponsored by iHerb.

Happy October! With the arrival of Fall, I think it’s time we get into posting lots of cozy, warming, and comforting Autumn recipes. We’re going to dive right in with this Fall Roasted Vegetable Bowl. It’s a great recipe for Fall and early Winter, and especially good for Thanksgiving or Christmas. In this vegan bowl we’ve got a delightful mix of roasted vegetables, some sweet and some savoury. We’ll serve those roasted veggies on a bed of hearty wild and brown rice, and top off the savoury bits with a simple but delicious herb gravy. As for the sweet portion, we’ll adding a sprinkle of crunchy maca-maple cashews.

This Fall Roasted Vegetable bowl is sheet-pan meal inspired, with a twist. While the veggies are roasting in the oven, you’ll steam a blend of wild and brown rice and cook up a quick and savoury vegan gravy. The bowl comes together quickly and easily, just as the roasted veggies are ready to be pulled from the oven.

This bowl offers a lovely variety of flavours from sweet maple roasted vegetables topped with maca-maple cashews and herbed, savoury gravy-topped vegetables on a bed of brown and wild rice.

It’s a simple meal to make but it offers a wide range of flavours and textures. It would be a great all-in-one meal to whip up for small family holiday dinners. (Or if you’re the only vegan attending a non-vegan get-together… Or as a thoughtful meal to make if you invite a vegan to your holiday festivities.)

We ordered most of the pantry ingredients required to make this recipe from iHerb. We’ve been fans of iHerb for a few years now! We often order vegan groceries and bath products from their website. They’re our go-to place for big orders of nutritional yeast and for trying new vegan snacks and beauty products. You can view one of our previous iHerb hauls here. iHerb’s website offers over 1,400 vegan grocery products and ships to over 160 countries! If you need help with your order, their customer service team can provide help in 10 different languages.

For this recipe we picked up a variety of staple ingredients from brands that were new to us. We also picked up a few ingredients we’d never tried before to make this recipe extra special. Below we’ve got a list of all the ingredients we picked up, with affiliate links to their product pages on iHerb if you’d like to try any of the grocery items mentioned in this post. (Scroll to the end of this post for a referral code to get a discount on your next order. New iHerb customers will get an additional $5 off their first order of $40 or more!)

Here’s a list of the ingredients we picked out to inspire our Fall Roasted Vegetable Bowl:

As you can see, a lot of these items are typical pantry staples. As for the fun, new ingredients we decided to try, some that stood out were the Turmeric Twist Daily Blend seasoning, Maca Maple Cashews, and Herbs de Provence oil. We used the Turmeric Twist Daily Blend seasoning along with maple syrup and olive oil to season our roasted sweet potatoes, kabocha squash, and parsnips. After roasting them, we topped them with a sprinkle of chopped Maca Maple Cashews for a little crunch. The Herbs de Provence oil, paired with salt, pepper, and Italian seasoning was our seasoning for the savoury roasted Brussels sprouts, broccoli, mushrooms, and carrots. We also used those savoury iHerb ingredients to flavour our simple herbed vegan gravy (along with the vegetable bouillon, tamari soy sauce, and nutritional yeast flakes.)

Ready to make an order with iHerb? Use the code ZJP598 to get a discount on your order and new customers will save an additional $5 of your first order of $40 or more on iHerb!

This post is sponsored by iHerb.

This is not our first shopping experience with iHerb. We love using iHerb to purchase vegan ingredients that aren’t available in our area! All of the links to iHerb included in this post are affiliate links, if you purchase an ingredients using one of these links or our referral code we will receive a small commission. Thank you for your support!

Prep 15 mins

Cook 45 mins

Inactive 10 mins

Total 1 hour, 10 mins

Author Brittany

Yield 4 servings

This all-in-1 bowl is perfect for holidays and cozy nights at home. Sweet and savoury roasted vegetables on a bed of wild and brown rice with a topping of vegan herb gravy and maple-maca cashews. This fall bowl is full of flavours and textures.

Ingredients

2 cups / 500ml cooked wild and brown rice blend

1/4 cup / 60ml (55g) chopped maca-maple cashews

Sweet Maple Roasted Vegetables

1 cup / 250ml (135g) sliced sweet potato

1 cup / 250ml (170g) sliced kabocha squash

1 cup / 250ml (135g - approx. 2) parsnips, cut into large pieces

2 tbsp / 30ml maple syrup

1 1/2 tbsp / 22.5ml olive oil

3/4 tsp / 3.75ml Turmeric Twist Daily Blend seasoning

salt, to taste

Savoury Roasted Vegetables

1 cup / 250ml (120g - approx. 7) halved Brussels sprouts

1 cup / 250ml (110g) broccoli florets

1 cup / 250 ml (110g - approx. 2) carrots, cut into large pieces

1 1/2 cups / 375ml (110g - approx. 7) halved mushrooms

2 tbsp / 30ml Herbs de Provence oil

1 tsp / 5ml Italian seasoning

salt, to taste

black pepper, to taste

Vegan Herb Gravy

2 tbsp / 30ml Herbs de Provence oil

3 tbsp / 45ml unbleached all-purpose flour

1 tsp / 5 ml Italian seasoning

3 tbsp / 45ml nutritional yeast

1 tbsp / 15 ml soy sauce

2 cups / 500ml prepared vegetable broth

Instructions

Preheat oven to 450°F.

Combine 1 cup uncooked rice with 1 ¾ cup water and ½ tsp salt. Bring to a boil. Reduce heat to a low simmer, cover with a tight-fitting lid and cook for 45 minutes. Turn heat off and let sit for 10 minutes.

Prepare vegetables. Refer to pictures for chopping size for uniform cooking.

In a large bowl combine sweet potato, kabocha squash, parsnips, maple syrup, olive oil, Turmeric Twist Daily Blend seasoning and salt. Mix well. Spread on a baking sheet.

In the same bowl combine Brussels sprouts, broccoli, carrots, mushrooms, Herbs de Provence oil, Italian seasoning, salt, and pepper. Spread on the same baking sheet used for the sweet vegetables.

Bake for 25 minutes, or until vegetables are tender.

Begin preparing Vegan Herb Gravy.

Heat Herbs de Provence oil in a saucepan. Whisk flour, Italian seasoning, and nutritional yeast into the oil. Cook for 2 minutes, whisking often. Slowly whisk in the soy sauce and vegetable broth. Simmer for 1 minute, until thickened slightly.

Arrange sweet and savoury roasted vegetables on a bed of wild and brown rice. Top sweet vegetables with maple cashews. Top savoury roasted vegetables and rice with vegan herb gravy.

Notes

Nutrition information is for 1/4 of the recipe topped with 2 tbsp / 30ml of vegan herb gravy.

Courses Lunch and Dinner

Cuisine Vegan

Related Posts and Recipes:

Source: https://www.ilovevegan.com/roasted-fall-vegetable-bowl/

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universallyladybear · 6 years

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Recette Legumes Wok Les ingrédients en un clic c'est par ici pour le wok de légumes les ingrédients ont été ajoutés à votre liste de course...

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derrickappleus · 6 years

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Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

Seven years ago, my doctor told me to purchase a cemetery plot because I would likely need one within the next five years. I consulted with a naturopathic doctor for a second opinion. At the time, I weighed 340 pounds, my waist was 52 inches, my total cholesterol was about 400, and I was taking 15 different medications, including insulin for type 2 diabetes. Instead of more drugs, my new doctor prescribed a plant-based diet and a shelter dog, and taught me how to cook using only whole plants. Following my new doctor’s advice, I dropped from 340 pounds to 185 pounds in less than one year, got off all medications, reversed my type 2 diabetes, lowered my total cholesterol to 114, and reduced my waistline to 33 inches. By following the same plan, I have sustained my weight and health at my new levels for six years.

As I learned how to cook without animal products, I also learned that it does not require advanced culinary skills to make food taste good by adding bacon, a stick of butter, or a cup of cream or sugar. I immersed myself in cooking classes and found the chefs with the greatest skills to be those who could make healthy plant-based dishes that were also delicious. These modern, advanced chefs make food come alive from an advanced understanding of the different flavors and aromas. They do this by different combinations of herbs, spices, and other flavoring ingredients.

Significant research supports the beneficial medicinal use of herbs, spices and other plants, such as turmeric, ginger, garlic, turmeric, ginger, garlic, cayenne and seaweed, in our diet. In addition to great nutrition and medicinal benefits, herbs and spices provide the best way to flavor foods.

As described in my new book Walking with Peety, the Dog Who Saved My Life, I talk in detail about my struggle with weight and how I finally overcame it, once and for all. I’m excited to share with you essential herbs, spices, and flavorings for your plant-based kitchen that have become a staple in my life and kitchen. My weight loss plan was possible with the ingredients listed below.

Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

I recommend purchasing whole spices when possible, rather than powdered spices, and grinding them in small quantities as needed to maximize flavor and fragrance. You can quickly and efficiently grind spices using an electric spice grinder. I usually grind no more spices than I will use in a month or less, and with infrequently used spices, I only grind what I need for a dish. Buying pre-ground spices and using them over a long period is similar to brewing coffee long after it has been ground or drinking a good bottle of wine months after uncorking it –the flavor and aromas of these products dissipate over time, or become rancid.

With herbs, I use fresh rather than dried flakes when convenient, especially with herbs such as basil, rosemary, Italian parsley and cilantro. But there are great reasons to use dried herbs, especially since fresh herbs in clamshell packages at the supermarket are expensive, and dried herbs can provide more intense and concentrated flavors and fragrances than fresh herbs. To achieve equal intensity between fresh and dried herbs, use three times more fresh herbs than dried flakes.

I always buy organic herbs and spices when available, since non-organic products may have been grown using pesticides and are commonly subjected to irradiation and other preservation methods. I buy my herbs and spices locally, in bulk, from specialty stores with good product turnover to ensure maximal freshness. Rather than purchase spice mixes such as Italian seasoning, Herbs de Provence, chili powder, and curry powder, I create my own mixtures as needed. It’s easy to do this: when a recipe calls for an herb and spice mix, just Google the mix name. Find the recipe and process the individual ingredients using your electric spice mill.

Worldwide Herbs and Spices:

I use the worldwide collection of herbs and spices in the forms specified below to create meals with fresh, intense flavor, from plant-based recipes I create, adapt or find on the Internet:

Allspice berries

Basil flakes

Bay leaves, whole

Black peppercorns, whole

Cardamom seeds, green and black

Cayenne powder

Chipotle chili flakes

Cilantro flakes

Cinnamon, Ceylon, powder and whole sticks

Cloves, whole

Coriander seeds

Cumin seeds

Dill weed flakes

Fennel seeds

Fenugreek seeds

Garlic powder

Ginger powder

Gumbo filé (sassafras root)

Lavender, flowers

Mace, ground

Marjoram flakes

Mint flakes, peppermint, and spearmint

Mustard seeds

Nutmeg, whole

Onion flakes

Oregano flakes

Paprika, Hungarian, smoked spice and smoked sweet

Parsley flakes

Red pepper flakes

Rosemary flakes

Saffron threads

Sage flakes

Salt, kosher, sea salt, and Himalayan

Seaweed, kombu sticks and dulse flakes

Sesame seeds, white and black, whole

Sichuan (Szechuan) peppercorns

Star anise, whole pods

Summer savory flakes

Tarragon flakes

Thyme flakes

Turmeric powder

Vanilla, whole beans and extract

Other condiments and flavorings in my pantry include:

Miso:

Miso is a concentrated form of fermented soybeans, but they also make it using grains such as wheat, so if you need gluten-free be sure to always read labels. The texture of miso is thick and paste-like. I keep both dark and white miso in my refrigerator – typically, the darker the miso, the stronger the flavor. I use darker miso for heavier dishes, and lighter miso for soups, salad dressings, marinades, and sauces.

Mustards:

I love mustards and use different types in different ways, for example, in salad dressings, with diced pickles in mayonnaise-free potato salad, and on baked potatoes with salt. If you think about it, mustard tastes great on soft baked pretzels, so why not also try it on potatoes? My pantry is always stocked with varieties of plain yellow, stone ground and Dijon mustards, in addition to mustard seed and powder.

Nutritional yeast:

Nutritional yeast is a deactivated yeast with a strong cheesy flavor, and makes a delicious garnish and ingredient for pastas, sauces, and other foods. Nutritional yeast is one of the few vegan food sources of vitamin B-12, an essential nutrient for the normal functioning of the brain and nervous system. Be sure to supplement your diet with B-12 drops and also use nutritional yeast often in cooking. Please note that nutritional yeast is not the same as brewer’s yeast or active yeast. Brewer’s yeast has a bitter flavor rather than a cheesy flavor, and you use active yeast to leaven bread.

Sriracha chili sauce:

My palate and tastes changed dramatically after I switched to a plant-based diet. As an omnivore, I hated the taste of spicy food, and never understood why anyone ate it. Then after my transition to a plant-based diet, a Vietnamese friend talked me into trying Sriracha sauce, and I was hooked. Now, I use it to spice up many foods, especially Asian and Latin cuisines. A little of this condiment goes a long way!

Sweeteners:

All sugars are processed with all fiber and most nutrients removed, and should be only be used as needed for occasional treats and to make dishes palatable. I strictly avoid white sugar, since many brands are bleached or whitened using bone char from cows.

Maple syrup: Maple syrup is sap from a maple tree that has been boiled down to concentrate the sugars, and is an excellent replacement for brown sugar. Be certain to only purchase 100% pure maple syrup and not maple-flavored pancake syrup. Maple-flavored syrup often includes little or no maple. Instead, they make it using high-fructose corn syrup, artificial flavors and preservatives. Real maple syrup was previously sold in three grades of Grade A and one of Grade B. The USDA recently revised this grading system, and now they sell all maple syrup as Grade A based on color designations: Grade A Amber Color, Grade A Medium Amber, Grade A Dark Color, and Grade A Very Dark Color. The Very Dark Color is formerly Grade B, which I prefer because it has the strongest flavor and most concentrated nutrients.

Agave syrup: I use light agave nectar when I need a clean tasting, unflavored sweetener. Agave nectar is about 1.5 times sweeter than sugar and is a perfect plant-based substitution for honey.

Molasses: Molasses is a by-product of sugar production and includes several essential nutrients. I use it sparingly for its distinct, heavy flavor. Be sure to look for unsulphured molasses.

Medjool dates: An ancient fruit harvested from date palm trees, these make an excellent sweetener. Be sure to pit them first then mix with your recipe in a high-speed blender

Palm sugar: This is a dried sugar refined from the sap of palm trees. I use palm sugar when I need a dry sugar for spice rubs.

Tamari and Soy:

Most soy sauce is brewed from equal amounts of soy and wheat, and therefore is not gluten free. Tamari is generally darker and richer than soy sauce, and they brew it without wheat, so it is gluten free. I love tamari and enjoy it as a primary flavor in all Asian cuisine. I also keep a bottle of Bragg’s Liquid Aminos in my pantry. You can use this gluten-free, plant-based product can just like tamari and soy sauce.

Thai curry paste:

There is no standard definition or ingredient list for “curry” – all curries are mixtures of different herbs and spices with ingredients influenced by the culture of origin. A curry spice mix used in Indian cuisine will have entirely different characteristics than a curry paste used in Thai cuisine. I came to love Thai food after discovering how easy it is to order plant-based cuisine in Thai restaurants – all include tofu on their menus, and most know exactly what you mean when you say “vegan”. Red and green curry paste is a powerfully flavorful, popular ingredient in Thai cuisine.

Traditionally, Thai curries are made by slowly pounding ingredients into a paste using a large mortar and pestle. While the traditional method will produce an extraordinarily flavorful and aromatic paste, it involves more work than I am willing to do, so instead I usually purchase the Thai Kitchen brand of red and green curry pastes, which are vegan, gluten free, and available at most grocery stores.

Vinegars:

Sugar in fruits and other plants can be fermented into alcohol, then bacteria can convert the alcohol into vinegar. A weak acetic acid remains after this process, leaving some flavors of the originally fermented product. It is this acid that gives vinegar a tangy or tart taste and an almost indefinite shelf life. I rarely use white vinegar (made from diluted grain alcohol) for cooking because it has little flavor. Instead, I reserve white vinegar for cleaning and use the following vinegars for cooking:

Apple cider vinegar: Made from apples, this is the most popular vinegar. It has a light, fruity tart flavor, and is great for salad dressings, condiments, and marinades.

Red wine vinegar: Made from red wine, I especially love this variety as an ingredient in tomato sauce, salsa, and fruity salad dressings.

Balsamic vinegar: The quality and price of balsamic vinegars vary widely based on what it is made from and how long it has been aged, if at all. Commercial varieties are typically priced at $10 to $20 for a good-sized bottle. Artisanal, cask aged balsamics can sell for many times that price. The uses for this product are too broad to list and beyond the scope of this guide. I suggest sampling some varieties at a local specialty store and buy what you enjoy and can afford.

Rice wine vinegar: With a clear or light-yellow color, rice wine vinegar sold in the US generally has a clean, mild flavor that I enjoy with sushi, stir fry, Asian marinades, and salad dressings.

Wines for cooking:

When you use wine for cooking, the alcohol reacts with heat before evaporating to add complex, deep flavors to a dish. I only cook with wine I would consider drinking, and generally avoid wines labeled “cooking wines”. Those often contain salt and other preservatives and are inferior to drinking wines. The bottom line is that cooking with a good drinking wine will give you a better flavored dish simply because the wine is better. When a recipe calls for wine, I use one of these:

Dry red and white wines: For reds, I prefer unoaked cabernet, and for whites, chardonnay or good white table wine.

Dry oxidized wines: Marsala and dry sherry add a wonderful flavor depth to cooked vegetables.

Rice wines: recipes typically specify either a Japanese or Chinese wine. If Japanese, the typical product specified is mirin or sake. If Chinese, the most common wine specified is Shaoxing (Shaoshing). Make sure the rice wines you purchase do not include added sugar, as the better products achieve their flavors through fermentation rather than additives.

Eric O’Grey is an inspirational speaker. He has a bachelor of science in finance from San Jose State University and a juris doctor from Emory University. Eric enjoys long-distance running with his dog, Jake; gourmet plant-based cooking; and spending time with his wife, Jaye. He is passionate about animal kindness, plant-based nutrition, and helping others reverse obesity and achieve their optimal weight and happiness. Learn more about Eric and his initiatives at EricandPeety.com and in his new book, Walking with Peety.

You may also be interested in our 7-Day Plant-Based Meal Plan.

The post Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen appeared first on Skinny Ms..

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