Delicious strategies to borrow, whether you're flirting with vegan cooking or just need fresh ideas for the big meal.
The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an
easy-to-make Egyptian nut-and-spice blend called dukkah.
Recipe: Roasted cauliflower and shallots with chard and dukkah
Dukkah (Egyptian nut-and-spice blend)
Toast 1½ tbsp. coriander seeds and 1½ tsp. cumin seeds in a small frying pan over medium-low heat until a shade darker, 5 to 7 minutes; let cool. Whirl spices, ½ tsp. each kosher salt and pepper, and ¼ tsp. dried thyme leaves in food processor until fairly finely ground. Add ¼ each roasted hazelnuts and toasted sesame seeds and pulse until coarsely ground.
Vegan tip: Make side dishes more filling with protein-rich chickpeas and a seasoning mix of nuts and seeds.
Instead of using currants, you could try shredding a small sweet apple into the salad. Adding wheat berries to salads like
this one gives them texture and makes them even more nutritious.
Recipe: Brussel sprouts and wheat berry slaw with smoked paprika dressing
No need to toss those peels in the compost. Roast them with sage leaves and little oil, and you've got a crisp and ingenious
topping. In the mash, the coconut spread brings out the parsnips' sweetness.
Recipe: Mashed potatoes and parsnips with crisp root vegetable strips
Vegan tip: Swap coconut spread and vegetable broth for butter and milk when you're mashing potatoes.