A word from Team Orange:
Animal-based foods have a substantially larger environmental impact than plant-based foods in terms of greenhouse-gas emissions and land use (see https://ourworldindata.org/food-choice-vs-eating-local). Sometimes, gradual changes can be easier than sudden ones, so we suggest going meatless on one day per week (or one additional day if you do this already). Some of the recipes in this series use eggs or dairy products, while others are vegan (they contain no animal products). There is no fake meat in these recipes; rather, these are things that taste good without meat.
We’ve found these recipes in our travels around the Web. We credit the original source and/or the recipe creator whenever possible.
Samosas with Potatoes and Peas
Monday, February 15, 2021
Recipe found at saveur.com, created by chef Romy Gill.
For the Dough:
3 cups all-purpose flour, plus more for dusting
1⁄4 cup canola or sunflower oil
1 tsp. kosher salt
For the Filling:
3 medium Yukon Gold potatoes (12 oz.), peeled and cut in ½-inch cubes
2 tsp. canola or sunflower oil, plus more for frying
1 tsp. cumin seeds, plus 1 tsp. ground cumin
1 tsp. fennel seeds, coarsely crushed
1⁄3 cup fresh or thawed frozen peas
1–2 jalapeno or serrano peppers, stemmed and finely chopped
2 tsp. ground coriander
1 tsp. finely grated fresh ginger
1⁄3 cup coarsely chopped cilantro leaves and tender stems
Mint or tamarind chutney, for serving
1. Make the dough: In a large bowl, add the flour, oil, and salt. Rub the oil into the flour with your hands, then add ⅔ cup cool water. Mix with your hand until a dough forms.
2. Turn the dough out onto a lightly floured surface and knead until it forms a smooth, soft ball, 4–5 minutes. Cover the dough with a sheet of plastic wrap or a clean, dry kitchen towel and set aside to rest at room temperature for 1 hour.
3. Meanwhile, make the filling: In a medium pot of generously salted cold water, add the potatoes. Bring to a boil over medium-high heat and cook until the potatoes are tender but not mushy, 12–15 minutes. Drain, then transfer the potatoes to a large bowl and set aside to cool slightly.
4. In a large skillet over medium heat, add the oil. When the oil is hot, add the whole cumin and crushed fennel seeds. When the spices begin to sizzle and pop, 10–20 seconds, stir in the peas and cook just until they are coated in the spiced oil and heated through. Stir in the peppers, coriander, ground cumin, and ginger; cook for 1 minute. Add the potatoes and cook, stirring frequently, just until the mixture is heated through and well mixed, 2–3 minutes more. Season with salt to taste and stir in the cilantro, then remove from the heat and set aside until cool enough to handle.
5. While the filling cools, divide and parcook the dough: Cut the dough into 10 evenly sized pieces, about 2 ounces each. Roll each piece into a ball, then use a rolling pin to flatten each ball into a thin disk about 8 inches in diameter.
6. In a medium skillet over low heat, cook the disks of dough one at a time, searing each side to slightly dry out the surface (3–5 seconds per side). When all the disks are cooked, cut them in half (you should have 20 half-moons).
7. Line a baking sheet with parchment paper and dust with flour. Place one half-moon of dough on the work surface with the flat side facing you. Brush the edges lightly with water, then curl the straight edges together to form a cone, pinching the seam to seal. Fill the cone with 3 tablespoons of the filling. Press out any pockets of air, then pinch the open edges together to enclose the filling. Crimp the edges with the tines of a fork. Transfer to the prepared baking sheet while you continue shaping the remaining samosas.
8. Line a baking sheet or large platter with paper towels and set by the stove. In a deep, heavy-bottomed pot fitted with a deep-fry thermometer, add enough oil to reach 3 inches up the sides of the pot. Preheat the oil to 350°F over medium-high heat. Working in batches of two or three to avoid crowding the pot, cook until the samosas are evenly golden brown and crispy, 4–5 minutes. Using tongs or a spider strainer, transfer to the prepared baking sheet or platter while you continue cooking the remaining samosas. Serve hot, with mint or tamarind chutney.
Spaghetti al Limone With Asparagus
Monday, February 8, 2021
1 lb. spaghetti
⅔ cup extra-virgin olive oil
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3″-long strips lemon zest
½ tsp. crushed red pepper flakes
8 large basil leaves
2 lemons, halved
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.