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Recipes with olive or vegetable oil

3 recipes that use olive or vegetable oil, with photos, step-by-step instructions and cook times. The quickest, Ensaladang talong, takes 25 minutes. It is most often cooked with garlic, onion and pumpkin.

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Ensaladang talong

Ensaladang talong is the smoky side salad that sits beside grilled fish or pork at Filipino family lunches, from Pampanga to Davao, and on the table at weekend beach outings. Long Asian eggplants are charred whole until the flesh collapses, then peeled and topped with diced tomato, red onion and a sharp vinegar dressing. This version leaves out the usual fermented shrimp paste so it is vegan. Suitable as part of a balanced diet, it is low in starch: about 70 kcal and 10 g carbohydrate per portion. The usual mistake is pulling the eggplants off the heat too soon; they must be soft right through, or the flesh is spongy and raw. Chef's tip: peel the hot eggplants under a trickle of water with your fingertips to keep the smoky flesh whole.

25 minFilipinoSaladsVeganGluten free
by KrazyBadal 0 views

Qursan

Qursan is old Najdi home cooking from the farms around Riyadh and Qassim: thin wholemeal breads are cooked on a griddle, dried, then torn into a spiced stew until they soften into silky, pasta-like sheets. It is a family dish for Fridays and winter evenings, eaten from one big tray. Traditionally the stew is built on lamb; this version is vegetarian, with pumpkin, courgette and carrot simmered in a tomato and dried-lime broth seasoned with Gulf spices. The bread should soak but not dissolve, so the classic mistake is adding it too early and stirring it to mush. Fold it in at the end and let it rest off the heat. Serve with daqqus and fresh herbs. Chef's tip: cook the breads until properly dry and crisp; soft breads turn gummy in the broth.

120 minGulf ArabianCurriesVegan
by KrazyBadal 0 views

Porotos granados

Porotos granados is what central Chile cooks when the fresh beans arrive in late summer: tender cranberry beans shelled at the kitchen table, simmered with pumpkin until it collapses into a thick orange sauce, then finished with grated corn and basil. Families in the Valle Central eat it on hot days, often with pebre and a tomato salad; when the corn is blended in larger amounts it's called 'con mazamorra'. It's hearty but fresh-tasting, and fully plant-based. Chef's tip: add the corn only in the last 10 minutes; it's there to thicken and sweeten, and overcooked it turns floury.

65 minChileanVegetarianVeganGluten free
by KrazyBadal 0 views

Goes well with olive or vegetable oil