a vegetarian pop-up for New Orleans

Tag: cumin

Menu for Saturday

Spicy Onion Soup with Turnips, Greens, and Blue Cheese

Rosemary Sourdough/Roasted Garlic Bread

Warm Baby Lima Beans with Mizuna and Citrus Olive Sauce

Spicy Mashed Sweet Potatoes with Green Peppers

Roasted Broccoli with Garlic

Boston Bib Nest with Herbed Butternut Squash and Mexican Tarragon

Parsley Beet Rice with Cumin


Chocolate Truffles

Apple Cider Caramels


Rosemary Lemonade

Spiced Wine

Hot Toddy


Recipe: Cauliflower Soup with Goat Yogurt and Baby Squash

Try this cold soup on a hot summer day. The mild flavor and texture of pureed cauliflower and potatoes serves as a base for slightly acidic goat yogurt and tender baby squash marinated in a little lemon juice, herbs, and ginger. It’s worth it to get to to the farmer’s market early — the beautiful baby squash you can find there are delicate and sweet, and tend to sell out within the first hour or two of the market opening.

Ingredients: cauliflower, potatoes, onions, baby squash, vegetable stock or water, cumin, coriander, turmeric, fennel seed, cilantro, mint, ginger, lemon juice

1. Separate cauliflower into large florets, and place in a pot with quartered potatoes, chopped onions, cumin, coriander, turmeric, fennel seed, and enough water or vegetable stock to cover. Bring to a boil and cook for 20-25 minutes, or until the potatoes are tender. Let cool.

2. In a smaller pot, bring salted water to a rolling boil. Cook the baby squash for two to three minutes, so that they are barely cooked and the squash retain their bright greens and yellows. Transfer the squash to a bowl of ice water, then drain.

3. Finely mince ginger, cilantro, and mint. Combine with lemon juice and water, at a ratio of 1:2. Marinate the squash in this mixture. We find that the lemon juice without the water can be overpowering because baby squash is so delicate in flavor.

4. Puree the cauliflower and potatoes with the cooking liquid, add salt to taste, and chill. The cooling process will thicken the soup somewhat and also change your perception of how salty the soup is, so keep some stock on hand with which to adjust the texture of the soup.

5. Before serving, add freshly-ground pepper and taste the soup again before serving to see if you want to add any more salt.

5. To serve, ladle the soup into bowls. Spoon goat yogurt into the bowl, and place a baby squash or two on top, making sure to include a little of the lemon juice and minced herbs as garnish. The consistency of the soup should be thick enough to float the baby squash.

Recipe: Tomato Green Bean Sauce

We had a wonderful time this last Saturday — beautiful house, music, and guests. Our most sincere apologies to those who showed up towards the end of the evening when we had run out of food. We hope you’ll make it to our next event so that we can have the opportunity to share our food with you again. Until then, here’s the recipe for the tomato green bean sauce that we served as one of our two options, alongside rice, a hard-boiled egg, and fresh greens from the Crescent City Farmers Market.

Ingredients: onions, celery, hot peppers, cumin, celery seed, vegetable stock, okra, diced tomatoes, tomato sauce, baby lima beans, mushrooms, turnip greens, green beans, cilantro

1. Cook diced onions and finely chopped celery in vegetable oil over medium heat with a good sprinkling of cumin and a touch of celery seed for 15 minutes or so, until onions are lightly browned and mostly translucent. This forms the basis of the sauce, with a large quantity of onions providing substantial sweetness to the finished sauce.

2. Add vegetable stock, baby lima beans, thinly sliced okra, chopped mushrooms, turnip greens, diced tomatoes, and tomato sauce, and simmer for at least 1 hour, stirring occasionally, until the ingredients and their flavors have melded together. The sauce should be the consistency of marinara sauce — use stock or water to adjust.

3. While the sauce is cooking, hard-boil eggs, and blanch green beans cut into inch-long sections in salted water. Cool eggs and beans with ice water, drain, peel the eggs, and set aside.

4. Season sauce with salt and pepper. Serve on top of rice and a hard-boiled egg, with green beans sprinkled on top of the sauce and a garnish of fresh cilantro.

Recipe: Green Tomatoes and Mushrooms with Salsa Verde

We tried this dish out last night, using some of the ingredients we had left over from making burritos. It’s quick, straightforward, and absurdly delicious. The flavors of the vegetables and the salsa verde meld together well, creating a tart and flavorful dish that can be as mild or spicy as you’d like. We served it with a heap of rice, fried eggs, and a spoonful of roasted cherry relish.  

Ingredients: celery, green tomatoes, mushrooms, salsa verde, scallions, cumin, coriander, black pepper, salt

1. Prepare salsa verde in advance.

2. Fry finely chopped celery in hot oil for two to three minutes. Add cumin, coriander, and black pepper.

3. Add sliced mushrooms and diced green tomatoes, and cook on high heat for four to five minutes.

4. Mix in enough salsa verde to coat all of the vegetables along with the scallions, and cook for an additional three to four minutes on medium heat.

5. Add salt to taste and serve immediately.