Isn’t it nice how each season, in addition to its own unique mood, brings with it various delicious dishes that make our foodie’s hearts beat faster? After the light summer cuisine, we swap leafy salads, tomatoes, crunchy cucumbers, melon, and berries in autumn for root vegetables, warming soups and stews as well as tangerines, chestnuts, and co.
The main protagonist of all autumn recipes year after year is our (orange) friend, the pumpkin. Rightly, almost everything culinary revolves around hearty interpretations of the pumpkin miscellany – nevertheless, in October and November, people tend to forget about the more savory alternatives, which are just as delicious as they are nutritious and healthy. In today’s post, we’re all about giving these underdogs of the veggie spectrum a stage. In this sense, curtain up and surprise the taste buds with something new!
Lentil curry with naan bread
1 tablespoon coconut oil
1 large onion
3-4 cloves of garlic
250 g red lentils
100 g red curry paste
1 l vegetable broth
2 sweet potatoes
4 carrots
1 zucchini
500 ml coconut milk
salt and pepper
Avocado, yogurt, and sesame seeds to serve (optional).
Naan bread:
280 g wheat flour, plain
50 g soy yogurt, unsweetened
1 tablespoon maple syrup
120 ml water
1 tsp baking powder
Note: Of course you can vary in your choice of vegetables. Recipe via Schnabula Rasa.
How to make it:
- For the naan bread, knead all ingredients with your hands or a food processor into a smooth dough and let rest for 5-10 minutes.
- Peel and finely dice the onion and garlic. In a saucepan, heat the coconut oil and sauté the onion, garlic, and curry paste over medium heat for 3-4 minutes.
- Wash red lentils, add to the pot and deglaze with vegetable broth.
- Peel and dice sweet potatoes and carrots. Add both to the curry and simmer for 20 minutes.
- Divide the naan dough into 8 equal pieces and roll out with a rolling pin to a thickness of 2-3 mm.
- Heat a non-stick pan without oil and fry the naan bread on both sides for about 1 minute. Then wrap the bread in a tea towel to keep them warm.
- Cut the zucchini into coarse pieces and add to the curry along with the coconut milk. Cook for another 5-10 minutes and season with salt and pepper.
Optionally serve the curry with avocado slices, a blob of yogurt, and sesame seeds.
Roasted radicchio on white bean puree
1 head of radicchio medium
½ tsp salt
1 tbsp olive oil
Bean puree:
1 onion
100 g celeriac
2 tbsp. olive oil
1 tsp salt, 1 tsp maple syrup
2 cloves garlic
500 g cooked white beans
250 ml vegetable broth
1 lemon (juice squeezed)
Pangrattato topping:
80 g stale ciabatta or stale white bread
1 tbsp olive oil
½ tsp. salt, ¼ tsp. chili flakes
1 clove garlic, parsley (optional).
Red wine vinegar and kernel oil for drizzling.
Recipe via Eat this!
How to make it:
- To make the bean puree, finely dice the onion and celery, add to a hot saucepan with olive oil, salt, and maple syrup, and let caramelize for 15 minutes. Stir occasionally.
- Cut radicchio in half first through the stalk, then cut each half into four wedges. Lightly salt on all sides and let sit for 5-10 minutes.
- For the pangrattato topping, grind ciabatta in a food processor to coarse bread crumbs, combine with olive oil, salt, and chili flakes, and toast in a hot skillet for 5 minutes, stirring occasionally. Remove from the pan and mix with the parsley, finely chopped beforehand, and the grated garlic clove. Set aside until ready to serve.
- Return pan to heat, pour in remaining olive oil for roasted radicchio. Pat vegetable wedges dry well and sear over high heat for 2-3 minutes per side.
- Add the previously finely chopped garlic for the bean puree, white beans, and vegetable broth to the pot with the caramelized onions and let steep for 2 minutes. Then finely puree together with lemon juice, dilute with water by the tablespoon if necessary, and season with salt.
- To serve, place bean puree on plates, arrange 2-3 radicchio wedges on each, season with red wine vinegar and pumpkin seed oil, and top with the pangrattato.
