Spiced Yam and Roasted Broccoli Appetizer

Spiced Yam and Broccoli Appetizer

Spiced Yam and Broccoli Appetizer

Recently I hosted a small dinner party, and encountered a new challenge. One of the guests was vegan. While my husband and I often eat vegetarian meals, I have never really cooked a vegan dinner. As it turned out, I didn’t have a problem with the main course, but I was really stumped by the appetizers. Most often before we begin a meal, we will put out a table full of nibblies, including cheeses, and a variety of appies that contain meat and / or seafood. So, I really had to work hard to come up with something that my vegan friend could eat and would enjoy. Fortunately Bon Appétit (February 2014) came to the rescue and provided me with this winning vegan appetizer and guess what? She loved it and even asked for the recipe. The original recipe called for a loaf of crusty bread that could be spread with the toppings and then cut into slices. I decided to add a layer of flavour by making crostini from a dense fruit and nut bread and then spreading each piece of bread with the toppings. I would do this again because it provided a lovely crunchy base for all of the other textures of the ingredients.

Tonight I am taking a big tray of these appies over to Angie’s Fiesta Friday. I know that many of the guests are vegetarian and many are vegan too, so at last I can offer them something delicious! I know that the other guests will enjoy them too because the combination of flavours is quite awesome! Our co-hosts tonight are, my friends Elaine from Foodbod and Prudy from Butter, Basil, Breadcrumbs.  I know we are all in good hands with these two very gracious co-hosts.  Thanks so much, Elaine and Prudy for co-hosting us tonight and to our dear Angie for opening her doors to us every Friday.  Happy Fiesta Friday everyone!

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Spiced Yam and Roasted Broccoli Appetizer

Ingredients:

Yam Mash

1 large yam (about 12 ounces)

1 teaspoon sambal oelek

½ cup fresh orange juice

1 teaspoon grated orange rind

½ teaspoon salt

Broccoli and Assembly

1 large head broccoli, stem removed and cut into large florets

8 tablespoons olive oil, divided

Kosher salt and freshly ground pepper

3 tablespoons chopped pistachios

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh basil, divided

1 tablespoon chopped fresh mint, divided

Flaky sea salt

Crostini:

1 loaf of your favourite dense fruit and nut bread

Method:

 Costini:

 Slice bread very thinly. Place on a baking sheet and bake at 325° for 10 minutes.   Turn pieces of bread over and bake for an additional 10 minutes, until breads are crisp. Remove from the baking sheet and place aside.

Yam Mash

Preheat oven to 400° F.

Pierce yam with a fork several times and place on a baking sheet. Bake for 40 – 45 minutes until yam is soft.

Remove from oven. Cut the skin of the yam and scoop the cooked yam from the skin. Place in a medium bowl. Add the sambal oelek, orange juice, rind, and salt and mix well. Set aside.

You can make this, 3 days ahead. Cover and chill.

Broccoli and Assembly:

Preheat oven to 425° F. Toss broccoli with 2 tablespoons olive oil. Line a baking sheet with parchment paper and place broccoli on it. Season with sea salt and pepper. Roast until tender, about 6 – 8 minutes, until golden brown. Let cool and chop coarsely.

Toss broccoli, nuts, lemon juice, half of the basil and mint and remaining 4 tablespoons olive oil in a large bowl. Season with salt and pepper.

Spread crostini with yam mixture. Top with broccoli mixture and remaining basil and mint and any remaining pistachios. Sprinkle with sea salt. Serve immediately.

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67 Responses to “Spiced Yam and Roasted Broccoli Appetizer”

  1. sabine

    sounds like an awesome mix of flavors, very original and surely really delicious even for the non vegans & carnivores among us (me included) ;-))

    Reply
    • chefjulianna

      That’s what I loved about this recipe! You could take it to a party where there are carnivores, vegans and vegetarians and lactose intolerant people and everyone would be able to eat it and enjoy! 🙂

      Reply
  2. Ngan R.

    What a creative appetizer, Julianna! They look delicious and so healthy, too. I’m not vegan or vegetarian, but sometimes end up making a vegan meal just by accident (i.e. no planning or lack of ingredients). I will have to throw this recipe into the mix and see what the hubby thinks. Happy Fiesta Friday!

    Reply
    • chefjulianna

      Hi Ngan. After I made this vegan meal, I really realized that I will make more. It doesn’t have to be bland or boring at all and I never really missed the animal product ingredients. Let me know what your hubby thinks! Happy Fiesta to you too!

      Reply
  3. Darya

    Lovely. I am not a vegan, but more than half of my meals are vegan or vegetarian, and this sounds quite delicious. I love the sweet and spiced yam spread (can one use sweet potatoes? Yams don’t exist in France), the fresh green toppings and different textures. This looks perfect and satisfying!

    Reply
    • chefjulianna

      Hi Darya. I had no idea that there were no yams in France! But I’m sure you could use sweet potatoes as their flavour is quite mild and it would pick up the orange and spice flavour of the recipe. Let me know if you try this and what you think of it. 😀

      Reply
    • chefjulianna

      Well thanks, Andrea! It is a bit unusual as a combo, but I think it really works! Happy Fiesta Friday to you too! 😀

      Reply
  4. Lori

    Julianna…I am almost speechless! What a unique and fabulous combination!! And your pics are so lovely! Hope you are having a good week! Hugs!

    Reply
    • chefjulianna

      Hey Lori! So happy to have left you speechless! (Is that a compliment?? I’m not sure…) Anyway, thanks for the lovely comment and a very happy Fiesta Friday to you! Hugs to you too! 🙂

      Reply
    • chefjulianna

      Thanks Arl! Yes, sometimes certain ingredients just go together! These are meant for each other! Happy Fiesta Friday! 🙂

      Reply
    • chefjulianna

      Yes Elaine! These have your name written all over them! I will be happy to make these for you when you come to dinner!! 😀 Thanks also for co-hosting this week! It is so great of you to do it 2 weeks in a row!! Wish I could have joined you and Prudy, but there is just too much on the go here this weekend! :/

      Reply
      • Elaine @ foodbod

        Yay!!! Right, when can I come??? Co hosting is so much fun, such a great way to meet new people, and read some amazing posts and recipes, it would have been lovely to share it with you again too xx hope you have a great weekend xx

  5. Butter, Basil and Breadcrumbs

    Welcome to Fiesta Friday, Julianna!! Wow…what absolutely gorgeous appetizers that you’ve brought to share with us this week. I mean, seriously… I never would have come up with these in a million years…and I have to say that you truly do not have to be vegan to enjoy them! I am printing this recipe, and plan to make it for a “pre-gut the kitchen” dinner that I’m planning to have for my friends. They’ve been watching me wish for a new kitchen (mine is the original from 1936) for 20 years… and I thought it was fitting to have a dinner for them before we begin gutting! The surprise is, is that I’m going to have sledge hammers there for everyone to put a hole in the wall!!
    Thank you so much for sharing this awesome recipe! I cannot wait to make it! Wonderful post! ❤

    Reply
    • chefjulianna

      Well, I sure hope your guests love it as much as mine did! And I just think it is so awesome that you are getting a new kitchen! You should be sure to do before and after photos! As for your surprise: wow, how cool that your friends get to participate in the demolition! Too bad all the FF gang couldn’t have a virtual sledge hammer! We’d have it demolished in no time flat!

      Thanks for being such a great co-host Prudy! I’m sorry I couldn’t do it again this week! But, I’ll take a piece of your amazing strawberry pie – without the scary man! I hope he didn’t make it to the party!

      Reply
  6. Fae's Twist & Tango

    Wow Julianna, You are creating these colorful, healthy and delectable recipes that I want to just grab them from the photo. Those crunchy pistachios on them… Mamma Mia!

    Reply
  7. Shruti

    How beautiful it looks!!! I love the assembly of vibrant colors on a toast… Simply superb 🙂

    Reply
  8. Margot

    Ooooh, it’s time for nibbles right now here in Australia and I would love a few of these to accompany my glass of wine! They look fabulous Julianna!

    Reply
  9. annainternational

    Wow. Love them. So simple yet such great flavour combos! Though I must confess – I don’t know what sambal oelek is? If you can think of an alternative ‘spicing’ agent then I will make these with sweet potatoes, or maybe I can track down a source for it here in the UK! I was in my Indian grocers this morning – they had so many things I didn’t know, perhaps this was one of them!

    Reply
    • chefjulianna

      Hi Anna, samba oelek is just an Asian red chili paste that comes from Indonesia, I believe. I use a good one that comes from Vietnam that is mixed with a bit of garlic. If you can’t find it, just use red chili flakes (but only add it to your taste) or hot sauce or sriracha. It just adds a nice bit of heat to the recipe. I think I took a photo of the jar for one of my other posts. I’ll see if I can find it and send you the link so that you can have a visual. Good luck!

      Reply
    • chefjulianna

      I have to admit, that I use it in a lot of recipes…whenever they call for red chili flakes! It’s my go-to heat source! 🙂

      Reply
  10. apuginthekitchen

    Juliana, these are incredible, beautiful, healthful, and I know delicious. I think your photo’s and presentation are amazing. I have to try these.

    Reply
    • chefjulianna

      Oh thanks Suzanne! This is such a lovely comment! I really hope you do try them and please let me know your thoughts! 😀

      Reply
    • chefjulianna

      Thanks Margherita! I think she really appreciated it and I learned too, that there are just so many options out there! Have a great week!

      Reply
  11. Sylvia @superfoodista.com

    Wonderful recipe Julianna! So many superfoods come with it – right down my alley!! 😉 Thanks so much for sharing this with us and all the super beautiful and mouthwatering photos! hugs

    Reply
    • chefjulianna

      Hi Sylvia! Yes, I have been thinking more of super foods, what with summer here and all of the wonderful, bright veggies that come out this time of year. We can be so healthy in the summer!

      Reply
    • chefjulianna

      Hi Indu! Yes, I am trying to focus on health more, this time of year! Fortunately healthy also tastes good! 😀

      Reply
  12. foodradical

    These are beautiful and the color combination is fabulous. I imagine the flavor combination is just as fabulous!

    Reply
  13. Pang

    These look so yummy, and I admire you to prepare for ALL your guests’s diet. I guess she appreciate it very much. You are so sweet. 🙂

    Reply
  14. chefjulianna

    Hi Pang. Well, I always feel badly if my dinner guests can’t eat what I’ve cooked. In the end we all really liked this dish, so everybody was the winner!

    Reply
  15. Liz

    Your recipes are always so meticulously made and a pleasure to browse. Thanks so much for sharing this one. I love the combination!

    Reply
    • chefjulianna

      Thanks so much, Liz! Coming from you, I consider that a huge compliment! I really appreciate it and I’m glad you like the recipe. I hope yo have a wonderful week! 😀

      Reply
  16. Susan Edelman

    I love this appetizer idea! I’ve been vegan for a few years, and this is definitely an area of puzzlement! Usually, I throw a bunch of nuts and olives at people;)

    Reply
  17. chefjulianna

    Well, I’m happy to provide you with at least one vegan appetizer that is very yummy. I realize that things like olive tapenades would be good for vegans too! Hope you get a chance to try this recipe and that you like it! 😀

    Reply

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