I want to say it’s been a real sheetstorm cooking from Raquel Pelzel’s new Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight From the Oven but it’s actually been a breeze and delicious too. From soups to pastas, beans, breakfasts, breads and dessert, these one-pan wonders are packed with all of the nutritious goodness you get in dishes with veggies in a starring role and offer plenty of variety for our vegan and gluten-free friends. I tried three recipes and have one to share here with you, plus a copy for one lucky winner. (Thanks to Thomas Allen & Son, who sent me a copy to review.)
Raquel is an award-winning food writer and co-author of more than 20 cookbooks. Sheet Pan Suppers Meatless is peppered with all kinds of helpful tips (how to get the most of winter vegetables, how to keep your basil from turning black, why hand-grating cheese matters) and a hint of humour. In a sidebar titled Kids and Vegetables: How to Make Nice, for example, she jokes “The key to getting kids to eat their vegetables is to force them,” before offering a couple of practical tips.
“Need to roast some veggies for dinner? Preheat the sheet pan with the oven. This is such an A-plus tip because in the same time it takes to preheat the oven you can get the sheet pan sizzling hot — meaning when you turn those oil-tossed, salt-seasoned vegetables onto it, they get a good sear right at the top of the cooking process, similar to adding vegetables to a hot skillet. Not only does this jump-start the cooking process and decrease the total roasting time, but it also assures you’ll get caramelized crispy edges and even charred bits, if that’s your thing. (It’s totally my thing.)” — Raquel Pelzel
Now the Lentils and Spinach-Stuffed Squash Halves called for Delicata winter squash, but I swapped it out for Butternut because it’s one of our faves. Because you need to roast the squash for a good hour before starting on the stuffing the recipe takes a while from start to finish, but if you’ve got some time on a Saturday or Sunday it’s well worth the effort. And the leftovers are just as delicious warmed up the next day.
This is just between you and me, but I took some liberty with the Dulce de leche Pumpkin Pie Squares as well. I like a tall square so I used a 9 x 9 inch pan instead of the 10 x 16 baking sheet called for and was thrilled with the result. I would take these over pumpkin pie any day. Or maybe with pumpkin pie (even better!).
And the Carrots with Garam Masala, Cauliflower “Couscous,” and Peanut Vinaigrette are sure to be a new staple. It’s quick, it’s tasty, and the combination of flavours and textures keep it interesting. I could eat it every day. Which is why I asked to share it with you here. I hope you’ll give it a try! (Note: I couldn’t find rosemary leaves so I used fresh chopped rosemary instead.)
Carrots with Garam Masala, Cauliflower “Couscous,” and Peanut Vinaigrette
Saying that everyone in India uses curry powder is like saying everyone in Italy tosses their pasta with marinara. Go to India and you’re more likely to see spices with names like bottle masala and vadouvan in kitchen cupboards. In the north, earthy spices such as cumin, cinnamon, cloves, and nutmeg are common and make up the flavor directive for the garam masala spice blend. These warm, sweet notes are especially complementary to carrots roasted with maple syrup and rosemary. Peanuts add protein and crunch and, served over a bed of pulverized raw cauliflower “couscous” (see box, page 64), this is a pure plant-based and gluten-free meal that satisfies on multiple levels.
1 pound medium-size carrots, peeled and sliced crosswise on a diagonal, ½ inch thick
1/4 cup extra-virgin olive oil
1 1/4 teaspoons garam masala
1 1/4 teaspoons kosher salt
1 small head cauliflower, leaves and core removed, roughly chopped
1 tablespoon maple syrup
Juice of 1 lemon
1 1/2 teaspoons finely chopped fresh rosemary leaves
1/2 cup roasted, salted peanuts, roughly chopped
2 tablespoons chopped fresh cilantro, for serving
1. Adjust an oven rack to the middle position, place a rimmed sheet pan on top, and preheat the oven to 425°F.
2. Toss the carrots with 2 tablespoons olive oil, the garam masala, and 1/2 teaspoon salt in a medium-size bowl.
3. Turn the carrots out onto the hot pan. (Don’t wash the bowl—use it to make the vinaigrette in Step 5.) Wearing oven mitts, shake the pan to spread the carrots into an even layer. Roast until they are browned on one side, 10 to 12 minutes.
4. Meanwhile, place the cauliflower in a food processor and pulse until it is crumbly and looks like couscous, about eight (1-second) pulses. Add 1 tablespoon olive oil and 1/2 teaspoon salt. Pulse once or twice just to combine.
5. To the bowl used for the carrots, add the maple syrup, lemon juice, rosemary, remaining tablespoon olive oil, and remaining ¼ teaspoon salt. Whisk until emulsified and well combined. Add the peanuts and give it a quick stir.
6. Remove the sheet pan from the oven and pour the peanut mixture over the carrots. Use a spatula to turn the carrots in the vinaigrette. Return the pan to the oven and cook until the peanuts start to brown and the honey begins to smell caramelized, 5 to 7 minutes. Divide the cauliflower couscous among 4 plates. Divide the carrots and peanuts over the cauliflower and serve sprinkled with cilantro, warm or at room temperature.
Other recipes I’d like to try include:
- Super Seedy Power Bars
- Summer Tomato Slab Pie with Flaky Sage Crust (that beauty on the cover)
- Bulgur Bowl with Napa Cabbage, Melted Red Onions, and Almonds
- I Can’t Believe It’s Mushroom Risotto!
- Chocolate Brownie Scones
What sounds good to you?
Win a copy!
To enter to win a copy of Sheet Pan Suppers Meatless from Thomas Allen & Son, tell me the name of one of your favourite vegetarian recipes and one recipe mentioned in this post that you’d like to try in the comments below. This entry is mandatory.
For an additional entry, follow try small things on Facebook and share this post, then tell me you did so and your name on Facebook in the comments below.
For a third entry, follow try small things on Instagram, and tell me your Instagram handle in the comments below.
And feel free to tweet the following once per day and leave the url for your tweet in the comments below (one entry per tweet). Make sure you’re following try small things on Twitter for your entry to count.
Enter to #win Raquel Pelzel’s “Sheet Pan Suppers Meatless” from @trysmallthings http://wp.me/p4xBed-6gA • CAN 10/28
The giveaway is open to Canadian residents 18+ and ends at 11:59 p.m. EST on October 28, 2017. The potential winner (chosen at random) must respond to prize notification within 48 hours and provide the correct answer to a skill-testing question, otherwise another will be selected.
Thomas Allen & Son sent me a copy of Sheet Pan Suppers Meatless for review purposes. All opinions are my own. Recipe excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel. Copyright © 2017. Cover photograph and recipe photograph © Ken Carlson. Used with permission of Workman Publishing.