Olives for Dinner

Sweet Potato and Lemongrass Gyozas

2012-03-06T19:15:00.000-05:00

Several years ago, I used to wait tables at a sushi bar. Every once in a while, the chef would allow me into the kitchen when he needed an extra hand with prep work, which usually involved holding a fine mesh screen over a bowl while he extruded something through it, or locating an item for him in the freezer. Although these tasks were mundane, I still loved being in the kitchen during that time of day when it was still quiet and serene, and before that atmosphere was transformed into a symphony of clanging pots, endless puffs of steam and hands moving quickly to produce plate after plate of Japanese dishes. One day, during prep in the early afternoon, the chef was assembling gyozas, and asked if I wanted to try to make one. As I picked up one of the dumplings, he showed me how to fold it, and how to make the crimping along the edges, pinching them at exact intervals on each side so they looked perfect. Assembling these gyozas this past weekend brought back that nice memory of sitting with him briefly in the kitchen that day while it was still quiet, making pretty things together for others to taste and enjoy.

INGREDIENTS
for the gyoza
1 large sweet potato, scrubbed and peeled
2 TB peanut oil
3-4 lemongrass hearts, chopped (reserve the outer stalks for broth or tea later)
1 large shallot, sliced thinly
1/2 fresh cilantro, chopped
1/8 cup peanuts, roughly chopped
vegan dumpling wrappers (I used square, but round is fine too)
1 tsp ground flax seeds (I used a coffee grinder), mixed with 5 TB flax milk

for the sauce
1/4 cup mirin
2 TB soy sauce
1 tsp vinegar
1 tsp sugar
1 tsp to 1 TB sriracha
red pepper flakes

METHOD
Chop the sweet potato into small, dice-sized pieces. Bring plenty of water to boil in a medium-sized pot, add the potatoes, salt and a bit of oil and boil, uncovered, for 12-15 minutes. Drain, mash and set aside.

In a small saucepan, saute the lemongrass hearts and shallots in the peanut oil for 3-4 minutes over medium heat. Transfer to the sweet potato mash and combine well. Add in the peanuts and chopped cilantro and allow to cool for about 10 minutes.

To assemble the gyozas, lay one wonton skin on a flat surface. Dip your finger into the flax seed/milk mixture and run it along both ends of the wrapper to help create a seal. Then place 1 tsp of the sweet potato mixture into the center of the wrapper. Fold the wonton into a triangle shape and run your finger along both edges to seal it. Then, pinch the edges together to create a crimped shape along the edges. Lay the assembled gyoza on a slightly oiled cookie sheet while you prepare the rest of the gyozas.

Once they are all assembled, heat some oil in a medium-sized frying pan over medium-high heat. Let the pan heat up very well, about 4-5 minutes. Gently place the gyoza in a single layer in the pan, taking care to watch for any oil splashes. Let them sit in the pan for 3-4 minutes, or until well-browned on one side. Take 1/4 cup water and slowly pour it into the pan. It will violently sizzle. Cover immediately, and reduce the heat to low. Allow it to steam for an additional 5-7 minutes. Transfer back onto the cookie sheet to cool, and repeat the process until all of the gyozas have been cooked through.

To make the sauce, whisk together all of the sauce ingredients. These can be served warm, room temperature or cold.

Spiced Taro Root Croquettes

2012-03-03T18:26:00.001-05:00

During my last visit to Chinatown, I picked up a large taro root with the intent to make raw dehydrated taro chips. However, after a little precursory googling, I discovered that raw taro contains calcium oxalate, so I revised my original plan to include through boiling, which makes consumption of the root safe. Boiling the taro resulted in a soft and velvety texture, with a beautifully rich and creamy taste. I decided to add a little Chinese five-spice powder after mashing, which worked well with the starchiness and richness of the taro. These tasted heavenly fried and paired perfectly with a vegan barbeque sauce.

INGREDIENTS
One large taro root, peeled and diced (wear gloves if you have sensitive skin)

1 tsp Chinese five-spice powder
1 tsp salt
3/4 cup rice flour
1/4 cup chickpea flour
3/4 cup panko or plain bread crumbs
1 1/2 tsps Ener-G, whisked with 5 TB water
oil for frying

METHOD
Bring plenty of water to a boil in a small to medium-sized pot. Add a 1/2 tablespoon of salt to the water, then add in the diced taro. Boil, uncovered, for 8-10 minutes. Drain, mash and add the five-spice powder and salt. Set aside to cool.

Set up three shallow, wide bowls. In the first bowl, add the Energ-G and water mixture. In the second bowl, add the chickpea and rice flour mixture. In the third bowl, add the breadcrumbs.

By now, the taro should be cool enough to shape with your hands. I used a square stainless steel form for these, but you can also shape them into little patties or balls.

Bring plenty of oil in a small saucepan over medium-high heat. Test the oil's readiness by inserting a wooden spoon into the oil. If bubbles form around the spoon immediately, you are ready to fry.

To coat the croquettes, first dip them into the Ener-G/water mixture. Then coat in the rice flour/chickpea mixture, tapping off any extra flour. Dip again into the Ener-G/water mixture, then coat in the breadcrumbs. Place it immediately into the hot oil and fry until golden brown, about 2-3 minutes. Only fry 1-2 croquettes at a time, and place on paper towels to drain. Serve immediately.

Molecular Vegan: Scallops with Carrot-Ginger Caviar

2012-02-26T19:50:00.003-05:00

Ever since I made vegan ricotta, I've been a little obsessed with molecular cooking techniques and methods. Because of its formidable ability to transform textures, flavors and shapes, molecular cooking methods have an endless potential to offer to vegan cuisine. This is my first attempt at spherification, using sodium alginate mixed with a carrot-ginger infusion, which was slowly dropped into a calcium chloride solution to form tiny, springy, bright orange caviar. Applied atop some vegan scallops, this is both a feast for the eyes as well as the palate.

INGREDIENTS
2 large carrots, peeled and roughly chopped
One piece of ginger (about the size of your thumb), peeled and roughly chopped
1/2 -1 cup cold water (for thinning out the juice)
2 grams sodium alginate
500 grams cold water

2.5 grams calcium chloride
2 TB Earth Balance
1 jumbo-sized king oyster mushroom, sliced and marinated in a bit of vegetable broth for a few hours
fennel fronds, for garnish (optional)

METHOD
Place the carrots and ginger into a blender and pulverise well. Add in enough water to make the carrot-ginger mixture equal 250 grams. Blend again, strain out the pulp with a strainer (or you can conversely use a juicer or prepared juice) and place in the refrigerator for about an hour so all of the air settles out of the mixture. Once the carrot-ginger mixture has settled, slowly whisk in 2 grams of the sodium alginate. Place into a small squeeze bottle.

Place the 500 grams of water into a wide, shallow bowl. Using a whisk, dissolve in the calcium chloride. Using the squeeze bottle, slowly drop the juice into the bowl to form tiny spheres. Once all of the juice has been used, slowly tilt the bowl into a fine mesh strainer, then empty the caviar out onto some paper towels to drain.

Melt the Earth Balance in a large skillet over medium-high heat. Place the marinated mushrooms into the skillet and saute for about 3-4 minutes on each side, or until a slight char is achieved. Top the scallops off with some of the caviar and garnish with fresh fennel fronds, if desired.

Cheesy Kale Chips

2012-02-23T06:04:00.000-05:00

I tried cheesy kale chips for the first time at the Organic Garden Cafe in Beverly, Massachusetts and was instantly smitten with their faux-cheese taste and crispy-chewy texture. The method and ingredients used to create the coating on these chips are simple: a raw cashew base is blended with roasted red peppers, nutritional yeast, a bit of raw tahini and salt, then applied to the kale. A dehydrator then transforms that viscous coating dramatically, giving it a smooth melt-in-your-mouth texture, which perfectly compliments the developed crispiness of the kale.

INGREDIENTS
Large bunch of curly kale, washed and dried very well
1 cup soaked raw cashews, soaked in water overnight, then rinsed and drained
7 oz. prepared roasted sweet red peppers
1/2 cup nutritional yeast
2-3 TB raw tahini
1 tsp coarse sea salt

METHOD
Remove the kale leaves from the ribs, and rip into pieces. Set aside.

Placed the soaked cashews into a small food processor and blend until smooth. Add in the remaining ingredients, then blend well again. Coat the kale pieces with the cheese mixture as desired. (I was very heavy-handed with the coating on these, which just covered the entire bunch of kale. If you would like a lighter coating, you can cut the coating ingredients in half.)

Place the smothered kale into a food dehydrator at 130 degrees for 9-10 hours, or until a desired crispiness is reached.

Breakfast Quinoa with Toasted Coconut and Pistachios

2012-02-20T09:35:00.001-05:00

Packed with protein, calcium and iron, quinoa makes an incredibly filling breakfast. I especially love it smothered in a combination of Earth Balance, toasted coconut, cardamom and pistachios—which provides the right amount of richness to perfectly compliment quinoa's uniquely light and fluffy texture. This recipe is perfect for a workday breakfast, and makes enough to last throughout the entire week.

INGREDIENTS
2 cups water
1 cup organic quinoa, rinsed in a fine mesh strainer
1-2 TB Earth Balance
1-2 TB raw agave
1/4 tsp cardamom
1/2 tsp salt
1/4 cup unsweetened and shredded coconut
pistachios
coconut or almond milk, to serve

METHOD
Place the water and quinoa in a medium-sized saucepan. Bring it to a boil, then immediately reduce to a simmer. Cover and allow to cook for about 15 minutes. Remove from the heat. Allow it to remain in the pot covered for an additional 5-10 minutes.

Remove the lid. It should now fluff easily when stirred with a fork. Add in the Earth Balance, agave, cardamom and salt. Lightly toast the coconut in a small pan over medium heat for about a minute. To serve, sprinkle with some of the toasted coconut, pistachios and a splash of vegan milk.

Galangal Tofu with Lemongrass-Scented Broth

2012-02-16T20:13:00.002-05:00

This past weekend, I cleaned out my freezer and discovered several containers of frozen homemade stock lurking in the very back, alongside a full bag of hollow lemongrass husks, which I usually use to make tea. As I removed them from the freezer to thaw, I decided I'd combine the two to make a delicate and flavorful broth for a noodle dish. Light and delicate, yet rich and savory, this is the perfect base for any asian-style noodle dish. Although there is a lot going on in this bowl, the star here is the broth—besides the tofu and soba noodles, all of the other components are nice, but not necessary.

INGREDIENTS
for the tofu
1 block of tofu, pressed and cut into triangles
3/4 cup mirin
1 TB prepared galangal root
1 TB soy sauce

for the broth
shallots
small piece of ginger, about the size of your thumb, cut into thin matchstick-sized pieces
5-6 cloves of garlic, sliced
4-6 cups of homemade stock
4-6 lemongrass stalks, hearts removed and reserved
1-2 frozen cubes of vegan fish sauce (optional)
2 TB soy sauce
1 TB sugar

optional components to add
cooked soba noodles
gently sauteed and sliced lemongrass hearts
sliced carrots
sliced scallions
raw kale
dried shiitake caps, soaked in hot water for about 10 minutes
fresh cilantro

METHOD
In a shallow glass pyrex dish, combine the mirin, galangal and soy sauce. Place the well-pressed tofu into the marinade, flip to ensure a good coverage of marinade, and place in the refrigerator for a few hours.

To make the broth, start by gently sauteing the ginger and garlic in a bit of oil in a medium-sized saute pan for about 5 minutes over medium-low heat. Add in the stock, hollow lemongrass husks, vegan fish sauce, soy sauce and sugar. Stir well. Increase the heat to medium, and immediately dial it back to low once it starts to simmer.

To make the tofu, heat a bit of oil in a large skillet over medium heat. Once the pan is hot, add the tofu and saute on each side for about 7 minutes, of until well-browned. Ladle the soup into bowls, top with tofu, and finish with whatever optional components you want.

Vegan Macaroni and Cheese

2012-02-12T19:28:00.002-05:00

When I discovered the magical thing that happens when coconut milk and vinegar are combined with agar, I was instantly eager to try it out in a macaroni and cheese dish. Once I created the coconut base for this, I began to add in other elements to give it a "cheddar" appearance and smoky essence, which resulted in a cheese with a fantastic aroma, melty texture and a superior depth of flavor. This version of macaroni and cheese is also soy- and nut-free, and requires only a minimal amount of added oil.

INGREDIENTS
One can of full-fat, good-quality coconut milk
1/2 tsp coconut vinegar
2/3 tsp salt
5 tsp agar flakes
a few dashes of liquid smoke

1/4 tsp turmeric (for color)

a few dashes of white pepper
1/4 teaspoon of smoked paprika
1 cup of uncooked pasta of your choice (I used bowtie)
1 tsp olive oil
2 shallots, minced
5-6 cloves of garlic, minced
1/8 cup nutritional yeast (optional)
breadcrumbs
dried parsley

METHOD
Heat the coconut milk in a small saucepan over medium-low heat. Whisk until well-emulsified. Add in the vinegar, salt and agar and whisk continuously for five minutes. Increase the heat to medium and continue to whisk for five minutes more. By this time, it should be coming to a small boil. Continue to whisk at a small boil for about two minutes more and then remove from the heat. Add in the liuid smoke, turmeric, white pepper and smoked paprika and stir well. Pour the mixture into a shallow glass pyrex dish, cover with saran wrap, and place in the refrigerator for at least an hour to gel.

Boil the pasta in plenty of water according to the package instructions. While the pasta is cooking, saute the shallots and garlic in a bit of olive oil in a saute pan until softened, about 5 minutes. Drain the pasta and add about half of it to the saute pan with the shallots and garlic. Grate the gelled cheese into the pasta and mix well, adding more cooked pasta as desired. Add in the nutritional yeast, if desired.

To serve, place the desired amount of macaroni and cheese into bowls. Toast a handful of the breadcrumbs in a dry pan for about a minute over medium heat. Sprinkle the pasta with the toasted breadcrumbs and finish off with some dried parsley.

Restaurant Review: Green Elephant, Portland, Maine

2012-02-10T06:49:00.004-05:00

Last weekend, we took a trip up to Portland, Maine, for a mini-getaway. Located about two hours north of Boston, Portland is filled with artsy shops, amazing used book stores and cozy restaurants. One of my favorite restaurants to go to is Green Elephant Bistro, which offers a menu that is exclusively vegetarian/vegan, featuring a variety of vegetables, noodles and mock meats delivered with an Asian-style look and feel. Read More

Molecular Vegan: Deep-Fried Ricotta Puffs

2012-02-04T18:52:00.010-05:00

Eatocracy's 5@5 recently listed a method for making vegan ricotta cheese using molecular gastronomy techniques, which immediately caught my attention for its simplicity, innovation and creativity. One can of coconut milk, a splash of coconut vinegar, some sprinkles of sugar, salt and agar somehow all work together to produce a rich, creamy, mildly crumbly and very versatile dairy-free mozzarella/ricotta. This cheese would make a perfect ravioli filling, pizza topping or lasagna layer, but I decided I would deep fry it to see what would happen. When the coated ricotta hits hot oil it slightly melts, while the shell around it becomes puffy, crispy and airy. When removed from the oil, it still retains its original shape and flavor, and is lovely dunked into a simple marinara sauce.

INGREDIENTS
One can of full-fat, good-quality coconut milk
1/2 tsp coconut vinegar
1/2 TB sugar
2/3 tsp salt
5 tsp agar flakes
1/4 cup all-purpose flour
1/4 cup cornstarch
3 TB chickpea flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp Ener-G, whisked with 5 TB water
oil for frying
marinara sauce, for serving

METHOD
Heat the coconut milk in a small saucepan over medium-low heat. Whisk until well-emulsified. Add in the vinegar, sugar, salt and agar and whisk continuously for five minutes. Increase the heat to medium and continue to whisk for five minutes more. By this time, it should be coming to a small boil. Continue to whisk at a small boil for about two minutes more and then remove from the heat. Pour the mixture into a shallow glass pyrex dish, cover with saran wrap, and place in the refrigerator overnight to gel.

Scrape the gelled mixture into a food processor and blend until it resembles a ricotta texture. Roll into golfball sized balls and place back into the refrigerator.

When you are ready to fry, combine the flours, baking powder and salt in a bowl. In another bowl, place the Ener-G/water mixture.

Heat plenty of oil in a small saucepan over medium high heat. Test the oil's readiness by inserting a wooden spoon into it—if bubbles form around the spoon immediately, you are ready to fry.

Dip the ricotta into the Ener-G mixture, then coat with the flour mixture. Slowly slide it into the oil and fry for about a minute and a half, in batches of two or three pieces. Remove and place on paper towels to drain. Serve immediately with the marinara sauce.

Portabello and Shallot Ravioli with Toasted Walnuts

2012-01-29T18:57:00.007-05:00

This weekend, we took a trip to Portland, Maine. While we were there, we visited one of my favorite shops—Leroux Kitchen—located in the Old Port, right on the waterfront. I love this shop because there are about 20 different infused oils and vinegars to taste, an upstairs full of cookware to check out and literally hundreds of kitchen gadgets to look through. Among those gadgets was a ravioli cutter, which inspired me to come up with a ravioli dish as soon as I threw it into my basket. Similar to an earlier pasta dish and savory tart I've made before, this ravioli is rich, filling and full of complimentary flavors and textures. I used leftover frozen shumai dough to make the ravioli, which cut the prep time in half and provided the perfect texture to seal in some rosemary-laced portobellos, salty oil-cured olives and sweet sauteed shallots.

INGREDIENTS
for the ravioli wrappers
1 cup pastry flour
1 cup rice flour
1 1/2 tsp Ener-G, whisked with 1/2 cup water
3/4 tsp salt

for the raviloi filling
8 oz baby portobello mushrooms, minced
1/2 TB crushed dried rosemary
1 tsp dried fennel seeds
2 shallots, minced
5 cloves of garlic, minced
5-7 oil-cured olives, minced
olive oil
salt and pepper

for the sauce

1/4 cup Earth Balance
1/4 cup canned coconut cream (skim the cream from the top)
1/4 cup chopped spinach
toasted walnuts

METHOD
To make the wrappers, place the flours, Ener-G/water and salt into a mixer. Blend until the dough is smooth and pulls away easily from the sides of the bowl, adding a bit more water as needed. Remove the dough, roll into a ball and place into a greased bowl and cover with saran wrap. Allow it to rest for about 30 minutes.

Separate the dough into four equal pieces. On a well-floured surface (I kept a small bowl of rice flour nearby), flatten the dough out as thinly as possible, using a rolling pin. Use a biscuit cutter to cut out perfect circle shapes, re-rolling any unused dough. Reroll each piece to maximize the thinness of the dough.

To make the ravioli filling, saute the portobello in a bit of olive oil over medium-high heat for about 12 minutes, or until most of the moisture has evaporated. Sprinkle with the rosemary and fennel and saute for one minute more. Remove the mushrooms, add a bit more oil to the skillet, and saute the shallots and garlic for about three minutes. Remove from the heat and combine them with the mushrooms and olives. Sprinkle with salt and pepper and set aside.

To assemble the ravioli, place about a tablespoon of the mixture onto a piece of ravioli wrapper. To create a seal, run a thin layer of water around the edges. Top with another wrapper and press down gently but firmly. It's important to do this to ensure the ravioli does not break open during boiling. Using the ravioli cutter, cut out a nice round shape and place on a lightly floured surface.

Once your raviolis are all assembled, bring a medium-sized pot of water to a boil. Add some salt and olive oil and slowly slide the ravioli into the water. Boil for about 5 minutes, then gently flip over and allow to boil for about 5 minutes more. Carefully remove the ravioli from the water and place in a serving dish.

Lightly toast the walnuts by placing them into a dry saucepan over medium heat for about 3 minutes. Remove and set aside. To make the sauce, melt the Earth Balance and coconut cream over low heat. Stir in the spinach and drizzle over the pasta. Top with the toasted walnuts and serve immediately.

Ginger-Garlic Tofu with Fiery Chili Oil

2012-01-25T19:31:00.008-05:00

Venturing into Chinatown is always exciting for me. I love the frantic yet warm energy you can practically feel in the air upon entering a grocery store or noodle shop. Everything is urgent yet orderly, the smells and colors are unique and distinguished, and the sense that you are about to discover something you've never seen before is always a possibility. Sometimes this discovery is as simple as scoring a piece of mysterious produce or an exotic sauce that is only labeled in Chinese—which I happened to stumble across during my last trip there. This fabulous chili oil, which is practically fluorescent orange and highly viscous, is the hottest sauce I've ever consumed. Because of its intense heat level, I applied it sparingly to a mild vinegar sauce, and discovered that it suspends beautifully in the liquid. When paired with a seared ginger-garlic tofu, this makes a really pretty dish that delivers a well-balanced kick of heat.

INGREDIENTS
1 block of firm tofu
1 cup vegetable stock
1 TB soy sauce
1-2 TB garlic, grated on a microplane grater
2 TB ginger, grated on a microplane grater
1/2 cup boiling water
1 TB sugar
1/4 cup vinegar
dash of salt
olive oil
hot chili oil
chopped scallions

METHOD
Slice the tofu any way you like. Brush the bottom of a glass pyrex dish with olive oil and place the tofu in the dish. Place in the freezer overnight. To defrost the tofu, place it in the oven at the lowest setting for 15-20 minutes. Remove it from the oven and press it thoroughly for an hour, ensuring that it is almost bone-dry before placing it into the marinade, which you can make by whisking together the broth, soy sauce, garlic and ginger. You can skip freezing/defrosting the tofu for this recipe, but thorough pressing is a must. Freezing/defrosting transforms the texture of the tofu by making it more "meaty" and dense. Marinate for at least 4 hours.

When you are ready to make the tofu, dissolve the sugar in the boiling water, then add the vinegar and dash of salt. Set aside.

Saute the tofu for about 5 minutes on each side over medium-high heat, or until a good sear is achieved.

To plate the tofu, pour some of the vinegar mixture into a shallow bowl. Arrange the tofu on top of that, sprinkling with the chopped scallions. Finish by adding several droplets of the chili oil. Serve immediately.

Basil, Kumquat and Blueberry Canapés

2012-01-22T15:28:00.001-05:00

Kumquats are an intensely sour and delicious winter fruit. They can be eaten in their raw form, but also pair well with other components containing a good amount of fat, which helps balance out the acidity level. Here I've pulverized raw kumquats—skin, insides, seeds and all—and blended with some fresh basil and a rich vegan cream cheese to create a tart filling that is subtly sour, slightly savory and decadently rich.

INGREDIENTS
10-15 firm kumquats, halved
2 ounces Tofutti cream cheese
1 tsp palm sugar
2 TB fresh basil, finely chopped
dash of salt
one package of frozen phyllo cups (usually vegan, but double-check the label)
handful of fresh blueberries

METHOD
Place the kumquats into a food processor or blender, and pulverize. Add in the next four ingredients and blend again until well combined. Place in the refrigerator for about an hour.

Prepare the phyllo cups according to the directions on the box, and let cool completely. Fill with the kumquat mixture and top with a fresh blueberry.

Raw Almond and Chickpea Miso Spread

2012-01-16T13:51:00.010-05:00

This spread was created after an original failed attempt to make a vegan caesar dressing. Although the dressing had a wonderful flavor, the consistency did not work well with the salad—it was too clumpy and bold to work well with the delicate texture of romaine leaves. However, it was delicious on toasted bread, so I adjusted the recipe slightly to make this tangy, complex and salty spread. When paired with the richness of raw almonds and tahini, miso's potent flavor becomes even more decadent and addictive. And because this spread requires no heating, which can and would destroy some of the miso's strong and well-documented health boosts, it is a wonderful, delicious and simple way to best reap those benefits.

INGREDIENTS
1 cup raw almonds
1-2 TB raw, unpasteurized chickpea miso

1-2 TB raw tahini
2 TB good-quality olive oil
2-4 cloves of garlic, smashed and minced
the juice from 1/2 fresh lemon, plus 1 tsp of the zest
a few dashes of cracked white pepper
1 TB capers, plus 1 tsp of the brine
a few TBs of water and/or oil, to thin out as needed

METHOD
In a small food processor, grind the raw almond into a fine powder. Add the remaining ingredients and process until smooth, adding a bit more oil or water to thin it out to a desired consistency.

Chocolate-Sriracha Shortbread Cookies

2012-01-08T21:11:00.006-05:00

I loved making these delicately spicy sandwich cookies this weekend. The cookies themselves are incredibly airy and light, while the center is rich and intense—and everything works well together here to create a strange yet fabulous bite. Applying sriracha into a batch of melted dark chocolate will cause it to immediately seize up, which usually isn't a good thing, but perfect for the purpose of making these cookies. Once the sriracha-chocolate has cooled, it can be rolled into a small ball, flattened and sandwiched in between two layers of rich and buttery shortbread cookies. A liberal sprinkle of large crystal salt at the end balances all of the flavors perfectly. Shortbread cookie recipe adapted and halved from food.com.

INGREDIENTS
1 cup Earth Balance, softened at room temperature
3/4 cup powdered sugar
1 TB vanilla extract
2 cups flour
1 tsp baking powder
1/2 cup Guittard extra dark chocolate chips
1 tsp -1 TB sriracha
1 TB large crystal salt
cooking spray

METHOD
Using a mixer, beat the vegan butter and powdered sugar until light and fluffy. Add in the vanilla. Combine the flour and baking powder in a separate bowl and then slowly add it to the mixer on the lowest setting possible. Do not overmix. Form the dough into a ball, place into a bowl and cover and refrigerate for 30 minutes. This will allow the gluten to slightly relax and ensure a lighter cookie.

Preheat your oven to 350 and line two cookie sheets with parchment paper. Spray liberally with cooking spray.

Separate the dough into two pieces and roll of out one of them. The dough will be really fragile, so you can just press it out flat using your hands. Cut out small circles in the dough, using a small biscuit cutter. Transfer to one of the cookie sheets and place in the oven for 11 minutes.

While this batch is baking, repeat the process with the other half of the dough. Cut out a small circle shape in the center of each cookie. (I used the cap of a water bottle.) Place on the other cookie sheet and bake for 11 minutes.

Let both batches rest on the cookie sheet for about 10 minutes before transferring over to a cooling rack. Baking the cookies will cause them to spread slightly, so if you'd like to keep a perfect circular shape, recut them, using your biscuit cutter/water bottle cap.

Using a double boiler, melt the chocolate chips. Once they are fully melted, add in the desired amount of sriracha, stir, and remove from the heat. Once it is slightly cooled, you can roll the chocolate into small balls, and flatten slightly between the cookie layers. Sprinkle with large crystal salt while still warm.

Celery Root Hashbrowns with Basil Cream

2012-01-05T06:23:00.001-05:00

Despite its knobby and odd-looking exterior, celery root happens to be quite lovely on the inside, emitting a delicate scent of celery upon slicing it. The first time I tried it was in a Tal Ronnen soup recipe, which he had paired with granny smith apples and chives. The flavor of this delicious root was so clean and fresh, I began to think of different ways to use it as well as other flavors to pair it with. Because it is very similar in texture to a potato, I grated it up like hashbrowns and fried it to see what would happen. The outcome was delicious: the texture was slightly softer than potatoes, and it paired perfectly with tart granny smith apples and a fresh basil cream sauce.

INGREDIENTS
1/2 cup Tofutti non-hydrogenated Sour Supreme
1/4 cup chopped fresh basil
One large celery root
2 TB olive oil
1/2 granny smith apple, finely diced

METHOD
Combine the vegan sour cream and basil, set aside.

To peel the celery root, slice off both ends of it so you can lay it flat on a cutting board. Using a sharp knife, slice off the skin in strips, keeping as much of the root intact as possible. Quarter the fully peeled root, and grate each of the sections on the coarse side of a grater.

Heat the oil In a medium-sized skillet over medium-high heat. Add the grated root and saute until well-browned, about 15 minutes.

Serve with the basil cream and a sprinkle of the chopped apples.

Garlicky Lacinato Kale

2012-01-01T14:09:00.002-05:00

A slow saute of lacinato kale in a bit of Earth Balance, olive oil and soy sauce transforms into perfection on a plate. This easy-to-prepare kale is a nutritional powerhouse, delivers a rich and buttery taste and offers a complex array of textures. This dish can stand alone as a meal or serve as a perfect compliment to almost any main course.

INGREDIENTS
2 TB Earth Balance
1 TB olive oil
One whole head of garlic, peeled and separated

One bunch of lacinato kale, chopped
2 tsp soy sauce
1-2 TB sesame seeds

red chili pepper flakes, optional

METHOD
Melt the Earth Balance in a large, flat-bottomed skillet over medium-low heat. Smash each of the garlic cloves with the side of a broad knife and throw them into to melted vegan butter. Add in the olive oil and soften the garlic for about 10 minutes, stirring frequently to ensure it doesn't burn. Once it is softened, remove the garlic from the skillet, but leave the remaining liquid.

Increase the heat to medium and place the kale into the skillet and cover. Allow to slightly wilt for about 5-7 minutes, stirring occasionally. Remove from the heat and stir in the soy sauce.

To serve, sprinkle with the softened garlic, sesame seeds and chili pepper flakes.

Caramelized Leek and Shallot Tart

2011-12-20T18:19:00.000-05:00

I've made variations of this leek and shallot filling several times, which always ended up in a prepared tart crust. I decided to try making my own crust this time and was glad I did—besides looking kind of fancypants yet rustic, this crust is the perfect compliment to the soft yet textural feel of the caramelized onion blend. A modest sprinkle of brown sugar and vinegar over the leeks and shallots during the hour-long caramelizing process introduces a subtly sweet and tangy quality into this rich and savory tart.

INGREDIENTS
For the crust
1 cup flour
1 tsp baking powder
1/8 tsp salt
1 TB Earth Balance, melted
1 1/2 tsps Ener-G, whisked into 1/3 cup water

For the filling
2 TB Earth Balance
1 large leek, sliced thinly
4-5 large shallots, sliced thinly
2 TB brown sugar, divided
1 TB vinegar
2 tsp fennel seed

For the roux
1/2 cup Earth Balance
1/2 cup flour

METHOD
Combine all of the crust ingredients into a Kitchen-Aid mixer. Blend until the dough is smooth and silky, adding a bit more water or flour as needed. Form into a ball and place into an oiled bowl and cover with a damp towel or saran wrap. Let rest for about 30 minutes.

While the dough is resting, melt the Earth Balance in a large skillet over low heat. Add in the leeks and shallots and only stir every 15 minutes. After 30 minutes, add in half of the brown sugar and vinegar. Stir gently and let caramelize for 30 minutes more, adding the rest of the brown sugar and fennel seed during the last 10 minutes. Remove from the heat.

If you are making two tarts, divide the dough into two pieces and roll out on a floured surface as thinly as possible. You can also use a round flat pyrex dish to make one large tart. Lightly spray the baking vessel with a bit of cooking spray, then gently drape the dough into it, leaving the flaps open.

To make the roux, melt the Earth Balance over low heat in a small saute pan and slowly add in the flour. Stir frequently for about 10 minutes, or until a light brown color develops. Pour the roux into the base of the tart. Place the leek and shallot mixture on top of that, then gently gather the flaps of dough and arrange nicely over the top, leaving some of the tart mixture in the center exposed.

Brush the top of the dough with a bit of olive oil and place into a 350-degree oven to bake for about 35 minutes, or until the top is golden brown. Serve immediately.

Chia Chai Tea

2011-12-17T10:48:00.001-05:00

After recently trying out prepared kombucha with chia seeds, I've been using the seeds in different types of teas and have to admit I'm kind of addicted to them now. In their original form, chia seeds are similar in texture to and slightly larger than poppy seeds, and are packed with omega-3 fatty acids, which provide a multitude of health benefits. When immersed in liquid, the seeds create a gel-like consistency that is odd yet intriguing—and totally worth trying out. Here I've used the chia seeds in some freshly-brewed decaf chai tea, with a touch of raw agave at the end.

METHOD
To create the perfect suspension, mix a 9:1 ratio of prepared tea and chia seeds. Allow the mixture to blend and expand for about 30 minutes before drinking. Any leftover chia tea can be stored in the refrigerator for up to week.

Lemongrass and Cilantro Shumai

2011-12-14T21:04:00.006-05:00

The last time I paired lemongrass and cilantro with tofu in a dish, it created such a beautiful aroma and unique flavor that I wanted to use them all together again, but in a different way. So I blended these ingredients, along with a few other sweet and savory components, to create a filling for shumai. I couldn't find any wonton wrappers that didn't contain egg, so I decided to make them myself. The trick here is to get the dough as thin as possible, which allows the steam to permeate through to the filling, producing a soft and pliable texture throughout. It's a bit of a process to make these, but you can assemble, steam and then freeze them in large batches—they will re-steam again perfectly.

INGREDIENTS
for the wrappers

1 cup pastry flour
1 cup rice flour
1 1/2 tsp Ener-G, whisked with 1/2 cup water
3/4 tsp salt

for the filling
1 cup mirin
2 tsp rice vinegar
2 TB soy sauce or tamari
1/2 cup cilantro, chopped
2-3 lemongrass hearts, chopped
2 tsp brown or palm sugar
1 tsp ginger, grated
1 tsp ginger, grated
1 block firm tofu, pressed
2 shallots, thinly sliced
3 TB cornstarch
chopped scallions and ponzu sauce, for serving

METHOD
In a glass pyrex dish, whisk together the first eight filling ingredients. Place the pressed tofu into the marinade, flipping it over to ensure it is well coated. Place in the refrigerator to chill for a few hours or overnight.

To make the wrappers, place the flours, Ener-G/water and salt into a mixer. Blend until the dough is smooth and pulls away easily from the sides of the bowl, adding a bit more water as needed. Remove the dough, roll into a ball and place in another greased bowl and cover with saran wrap. Allow it to rest for about 30 minutes.

Separate the dough into four equal pieces. On a well-floured surface (I kept a small bowl of rice flour nearby), flatten the dough out as thinly as possible, using a rolling pin. Use a biscuit cutter to cut out perfect circle shapes, re-rolling any unused dough. Reroll each piece to maximize the thinness of the dough.

Next, prepare the shumai filling. Using a large skillet, saute the tofu over medium-high heat, until well browned. Place into a food processor. Saute the thinly sliced shallots until well browned and add to the food processor. Pulse several times until it is chunky but not overly smooth. Add in the cornstarch and pulse a few more times.

Shape the tofu mixture into small 1- to 1 1/2-inch spheres. If it doesn't adhere well, add a bit more cornstarch to the mixture. Place a sphere into the center of one of the pieces of dough. Gently gather the corners up around the sphere, leaving the tofu mixture partially exposed.

Place the finished shumai into a steamer basket lined with parchment paper or cabbage leaves and cover. Place the steamer into a wok or large skillet with several inches of water over high heat. Steam for 15-20 minutes, or until the shumai is soft and slightly transparent.

Serve sprinkled with the green scallions and ponzu sauce.

Spicy Shiitake Mushroom Roll

2011-12-11T18:01:00.021-05:00

Dried shiitake mushrooms are lovely. Rich, woodsy and delectable, they are great to incorporate into patés, soups and chowders. They also work incredibly well in sushi—their chewy and dense texture actually works better than fresh shiitake, and they hold up well to deep-frying. Adding some rich and spicy sriracha-Vegenaise sauce makes everything melt together here fabulously, producing a heavenly bite of sushi that's also very easy to make.

INGREDIENTS
1 cup sushi rice
2 cups water
1 TB rice vinegar
1 TB sugar
1/2 TB salt
5-7 large dried shiitake mushrooms, soaked in very hot water for 30 minutes to an hour
1 1/2 tsp Ener-G, whisked with 5 TB water
1 cup cornstarch (stored in the freezer a few hours before frying)
vegetable oil
2 nori sheets
1-2 TB sriracha, mixed with 1-2 TB Vegenaise
crushed red pepper, pickled ginger and soy sauce, to serve

METHOD
Soak the rice in plenty of cold water for about 30 minutes. Rinse thoroughly under fresh cold water and place into a rice cooker with the 2 cups of water. Once the rice is ready, place the rice vinegar, sugar and salt into a large glass bowl and place in the microwave for 10-15 seconds. Transfer the cooked rice to the glass bowl and stir well. Set aside.

In a small saucepan, heat several inches of oil over medium-high heat. Drain and destem the mushrooms and slice into strips. Once the oil is ready (test by dropping a pinch of cornstarch into the oil—if it bubbles up immediately, you are ready to fry), dip a few of the mushroom slices in the Ener-G mixture, then coat in some of the cornstarch. Fry for 1-2 minutes and place on a few paper towels to drain.

To assemble your sushi, place a nori sheet (shiny side down) on a sushi mat. Using a sushi paddle, spread an even layer of rice over the sheet. Using your fingers, distribute the rice evenly, using a small bowl of water nearby to keep the rice from sticking to your fingers.

Place half of the mushrooms on the shortest end of the nori sheet. Drizzle with desired amount of sriracha-Vegenaise mixture and slowly and carefully roll it up, keeping it tight as possible. Using a very sharp knife, cut the roll in half and repeat until there are eight rolls. Serve with pickled ginger and soy sauce.

Easy Overnight Crockpot Oatmeal

2011-12-04T16:27:00.003-05:00

This is the perfect breakfast for the upcoming winter months: this oatmeal is warm and inviting, the flavors are easy to adjust and it produces an amazing aroma to wake up to. To prepare this, I combine a 1:3 ratio of whole rolled oats to water in a crockpot, add some Earth Balance and salt, whatever spices I have on hand and then go to bed. The oatmeal develops a hearty and silky texture overnight in the crockpot without any additional effort or prep. This method also works well with steel cut oats.

INGREDIENTS
1 cup thick rolled oats (not instant)
3 cups water
3 TB Earth Balance
1 tsp salt
Suggested additions: cinnamon stick, whole star anise, allspice, cardamom

METHOD
Place the first four and any combination of the suggested additions into a crockpot before bed. Set your crockpot temperature to low and cover, allowing it to cook overnight. Serve with any combination of brown sugar, raw agave, fresh cracked pepper, large crystal salt and almond, soy or coconut milk. Store any leftovers in the refrigerator. Reheats very well in the microwave.

Black Bean and Corn Quesadillas with Smoked Paprika

2011-12-01T06:50:00.001-05:00

This isn't really a recipe, method or even a novel idea, but it's something that I've been recently making during the week that happens to be cheap, easy, quick to prepare at the end of the work day and incredibly delicious. I love using smoked paprika in the spice blend here: it's richness and complexity makes all of the other spice flavors sing, while the textures of all the other components work well together between two warm tortillas fresh from the oven.

INGREDIENTS
1 TB chili powder
1 TB cumin
1/2 tsp habanero powder
1 tsp smoked paprika
1 tsp salt
1/2 red onion or 3 small shallots, chopped
4-6 cloves garlic, sliced
1 can black beans, rinsed
1 cup frozen corn
handful of cherry tomatoes, halved
cheddar or mozzarella daiya
Fresh tortillas
olive oil
to serve: fresh cilantro, Tofutti sour cream, salsa

METHOD
Preheat your oven to 400. Combine the first five ingredients together in a small bowl. Set aside.

Heat about a tablespoon of olive oil in a large skillet over medium heat. Add in the onions or shallots and saute for about 5 minutes. Add in the garlic and saute for a minute more. Add the spice blend to the skillet and mix well, sauteing about a minute more. Add in the black beans and frozen corn, sauteing for about 3 minutes. Remove the skillet from the heat and throw in the tomatoes.

Place a tablespoon of oil onto a cookie sheet. Place the tortilla onto the oil and swirl it around, and then flip it over. Place into the oven to bake for 5-7 minutes, or until slightly browned. Remove from the oven and repeat oiling a fresh tortilla. Place a generous amount of the skillet mixture onto the tortilla and place into the oven. Bake for 7-10 minutes. Remove from the oven and sprinkle with a handful of the daiya. Place the cooked tortilla on top and put it back in the oven for 2 minutes more. Slice with a pizza cutter to serve.

Spiced and Sugared Cranberries

2011-11-27T11:46:00.002-05:00

I love making these cranberries during this time of year. The method for creating these transforms their overall texture into something delicate and soft while preserving their tart and tangy quality. A balanced palette of warm spices is infused into the cranberries to achieve a unique feel and aroma, which is perfect for enjoying during the holidays. Although these are simple and easy to make, they require several hours of soaking and drying to produce—but the end result is definitely worth the wait. Adapted from Cooking Light.

INGREDIENTS
3 cups sugar
3 cups water
2 cinnamon sticks
6 whole cloves
4 cardamom pods, bruised
2 pieces of whole star anise
3 cups fresh cranberries, rinsed
1 cup superfine sugar, or regular sugar pulsed in a small food processor

METHOD
Combine the sugar, water and spices in a small saucepan over medium-high heat. Stir until the sugar is totally dissolved. Allow the mixture to come to a full boil, then pour into a separate bowl and immediately add in the fresh cranberries. Cover and place into the refrigerator to soak for about 8 hours.

Drain the cranberries. Line a cookie sheet with paper towels and place the cranberries on them to soak up any excess liquid. Place the remaining cup of sugar in a large bowl and add in the cranberries. Toss gently until well coated. Reline the cookie sheet with fresh paper towels and place the cranberries back on them to dry for about two hours. They may remain drying on the cookie sheet for up to two days.

Spicy Pumpkin Soup with Lemongrass and Coconut Milk

2011-11-20T16:08:00.001-05:00

To make this soup, I selected and combined a few traditional holiday components which I then infused with some bold thai flavors. Lemongrass and pumpkin pair surprisingly well together here while the coconut milk balances out all of the flavors and gives the soup a soft and silky texture. I haven't had roasted pumpkin seeds since I was a kid, so making these brought back some of those memories I had of smelling and tasting their unique crispy and salty texture for the first time. I drizzled the seeds with a bit of melted Earth Balance and a splash of soy sauce before roasting them in a cast iron pan, but you can also dry roast them and then toss with some seasoning when they come out of the oven.

INGREDIENTS
3 TB Earth Balance
1 large onion, chopped
6 cloves garlic, chopped
1 tsp galangal root, chopped
2 TB lemongrass hearts, chopped
1 TB sriracha or 1 tsp red curry
2 TB dark brown sugar
1 tsp rice vinegar
2 TB vegan fish sauce

1 TB soy sauce
1 TB mirin
4 cups of roasted pumpkin (about a medium-sized pumpkin)
4-5 cups of homemade broth or Imagine brand No-Chicken broth
1 cup coconut milk

METHOD
First, roast your pumpkin. Preheat your oven to 375. Using a large serrated knife, slice off the top of the pumpkin and then slice it in half. Remove the stringy insides and seeds. If you'd like to roast the seeds, rinse them off and place on some kitchen towels to dry.

Place each of the pumpkin halves, flesh side down, in a large glass pyrex dish. Add a bit of water to the bottom of the dish and place into the oven to bake for about an hour. The pumpkin is done when it pierces very easily with a fork. Once it is cooled, scoop out the insides and place to the side.

If you'd like to roast the pumpkin seeds to use as a garnish, reduce your oven heat to 300. Toss the seeds in a tablespoon of Earth Balance and a splash of soy sauce and place into the oven to roast until crispy, about 30 minutes. Stir frequently to prevent scorching.

To make the soup, melt the Earth Balance in a marge pot over medium heat. Add in the onions and saute until softened, about 7 minutes. Add in the garlic, galangal root and lemongrass hearts and saute for about a minute. Turn the heat up to medium-high and add in the sriracha or curry, brown sugar, vinegar, vegan fish and soy sauces. Saute and stir until thickened and fragrant, about 5 minutes. Add in the mirin and stir a bit more.

Reduce the heat back to medium. Add the pumpkin and stock to the pan. Stir until well combined and simmer until it comes to a small boil. Remove from the heat and stir in the coconut milk. Blend well with an immersion blender or in a blender in small batches once cooled.

To serve, garnish with the roasted pumpkin seeds, caramelized shallots, chopped basil and/or red pepper flakes.

Fresh Sage Tea

2011-11-16T06:37:00.000-05:00

During the holidays, I use a ton of fresh and dry rubbed sage. I love the unique woodsy aroma it releases when dropped into a steaming batch of rich mushroom gravy and how it melts beautifully into a pan of rich and doughy stuffing. Sage is also wonderful to infuse into a rich tea, and has a multitude of medicinal benefits to boot. Cut the sage leaves chiffonade and place in very hot (not boiling) water to coax out all of the peppery and savory flavor from its velvety green-grey leaves.

Seitan Roulade with Sage and Sweet Onion Stuffing

2011-11-13T10:57:00.009-05:00

These easy, faux-meaty and versatile seitan roulades are made from combining vital wheat gluten with some simple stock to produce a dough which can flattened out, filled with any kind of sweet or savory components and then rolled up and baked. There are literally hundreds of ways to fill a seitan roulade, but my favorite is using a stuffing laced with plenty of rubbed sage, vegetable broth, Earth Balance and sweet onion for a warm and traditional holiday feel.

INGREDIENTS
for the seitan:
1 cup vital wheat gluten
1/4 cup chickpea flour
1 cup vegetable broth
1 tsp soy sauce

for the stuffing:
1/2 loaf of sliced stale white bread (leave it out the night before on a baking pan)
1/2 cup Earth Balance, melted
3/4-1 cup vegetable broth
1/2 sweet onion, chopped
3-4 TB rubbed sage
salt and pepper
olive oil

METHOD
Mix the seitan ingredients in a medium-sized bowl. Add a bit more vegetable broth as needed until the dough is moist and pulls away from the sides of the bowl when mixed. Knead it a few times in your hands and place to the side.

Preheat your oven to 350. Cube the stale bread and place in a large pyrex glass dish. Drizzle the Earth Balance and broth over the top, ensuring that all pieces are well-coated. Toss a few times with your hands. Sprinkle in the onion and sage and toss with your hands again. Sprinkle with salt and pepper. Cover the dish with aluminum foil and place in the oven to bake for about 20 minutes.

While your stuffing is baking, flatten out your seitan. You'll need time and patience for this step, as the seitan is very stretchy and stubborn. I hold the entire piece of seitan up vertically and let gravity slowly pull it downwards, spinning frequently to ensure that it doesn't tear. It should gradually flatten out after about 10 minutes and will need another 10 minutes or more to manipulate into a thin round shape. It's pretty important that you get it as thin as possible. Cut it in half with a knife or pizza cutter.

Remove your stuffing from the oven and give it a good stir. Place it back into the oven without the aluminum foil cover and bake for an additional 15-20 minutes.

Heat some olive oil in a large skillet over medium-high heat. Place one of the flattened-out seitan pieces onto the skillet to achieve a good sear on only one side, about 5 minutes. Repeat with the other piece and place them to the side to cool. Remove your stuffing from the oven to cool.

To assemble the roulades, place one of the seitan pieces seared side down. Spoon a generous amount of the stuffing over the top, pressing it down gently with your fingers. Tightly roll it up and tie off with some baking twine. Brush it all over with a generous amount of olive oil. Place in your 350-degree oven for 25-30 minutes, flipping the roulades over halfway through the cooking time. Rebrush with oil as needed to keep it moist throughout the cooking time.

Slice and serve the roulades immediately, smothered in a savory mushroom gravy.

Tofu Scramble with Seared Shiitake and Caramelized Shallots

2011-11-06T17:59:00.002-05:00

Like every other vegan across the planet, I'm a sucker for a good tofu scramble. Scrambles are awesome because you can add any kind of spice or vegetable to it and the outcome is always delicious. For this scramble, I added some tahini, soy sauce and black salt to some gently sauteed and crumbled tofu before topping it off with caramelized shallots and seared shiitake caps. Served with a side of toast and vegan bacon, this is the perfect breakfast (or dinner) that is filling, cheap and simple.

INGREDIENTS
2 small shallots, sliced
4 large shiitake caps
1/2 block tofu
1 TB tahini
1 tsp soy sauce
1/8 tsp black salt
1 tsp dried parsley or 1 TB fresh parsley, chopped
olive oil, for frying
salt and pepper

METHOD
In a medium-sized skillet, heat a bit of oil over medium heat. Add in the shallots and saute until well caramelized, about 15-20 minutes. Only stir every 5 minutes or so. Once they are nicely caramelized, remove from the pan to cool.

Increase the heat in the skillet to medium high. Add in the shiitake caps and saute until both sides are nicely seared, about 10 minutes. Remove from the pan to cool.

Reduce the heat back to medium. Gently crumble the tofu into the pan and saute until some of the water has evaporated, about 5 minutes. Whisk together the tahini, soy sauce and black salt in a small bowl. Drop it into the tofu and stir until well-combined.

Chop the shiitake into small pieces and add back into the pan. Saute for another minute and transfer to serving plates. Sprinkle with the caramelized shallots and parsley and salt and pepper if desired.

Serve with toast and vegan bacon. Any leftovers reheat very well microwaved.

Vegan Doughnuts with Cardamom-Pistachio Glaze

2011-10-30T14:07:00.003-04:00

When I lived in the South several years ago, my house was located only a few miles away from a Krispy Kreme doughnut factory. If I drove down a specific stretch of 291 at the right time of the morning, the unmistakable and glorious aroma of silky dough being fried to perfection would slither through the air vents of my car, creating the most ingenious, olfactory-based advertising campaign ever. In the effort to partially recreate this experience, I veganized Alton Brown's doughnut recipe this weekend, with delicious and addictive results: fresh out of the oil, these are crisp and golden on the outside and light and spongy on the inside. To add a twist on the traditional plain glaze application, I added a touch of almond extract, cardamom spice and crushed pistachios at the end to complete these lovely loops of fried perfection.

INGREDIENTS

for the doughnuts

3/4 cup unsweetened almond milk

2 TB vegetable shortening

2 1/4 tsp active yeast

2 TB warm water

2 tsp Ener-G

1 1/2 TB sugar

3/4 tsp salt

1 1/4 cup all-purpose flour, divided

vegetable or canola oil, for frying

for the glaze

2 to 3 TB almond milk

3/4 to 1 cup powdered sugar

1/2 tsp almond extract

1/2 tsp cardamom

1/4 cup pistachios, ground into a fine powder

METHOD

Heat the almond milk in a small saucepan over medium low heat. Add in the shortening and stir until well-blended. Pour the contents into a Kitchen Aid mixer bowl.

Combine the yeast with the 2 TB warm water and let it sit for about 10 minutes. Make sure that the almond/milk shortening is at a lukewarm temperature, then add in the yeast/water mixture. Add in the Ener-G, sugar and salt and blend slowly with the flat beater attachment.

With the beater running, add in half of the flour, scraping down any flour that may have stuck to the side of the bowl. Increase the speed slightly until smooth, about a minute. Add in the rest of the flour, resuming the speed until well-blended, about a minute more.

At this point, the dough should be slightly silky and smooth, and should start to pull away from the bowl while the blade is running. If it is still slightly sticky, add a few more tablespoons of flour until a good consistency is reached.

Swap out the flat beater with the dough hook attachment and continue to mix to the dough on medium to medium-low speed until the dough is very silky and smooth, about 4 minutes. Remove from the bowl, shape into a ball, and place in a slightly greased bowl. Cover with saran wrap and let it rise for about an hour.

On a slightly floured surface, roll out about half the dough into a round shape, using a rolling pin. It should be rolled out until it is about the width of a pancake. Using a biscuit cutter, cut out circular shapes. (I used the small cap from a water bottle to pierce a hole in the center.) Any leftover dough can be kneaded again with the remaining dough and rolled out again. Place the doughnut circles on a greased cookie sheet and cover with saran wrap to slightly rise for 30 more minutes.

When you are ready to fry, heat plenty of oil in a small saucepan over medium-high heat. The oil is ready when you insert a wooden spoon into the oil and bubbles immediately form around the spoon.

Drop one of the doughnuts into the oil and let it fry for about 30-45 seconds. Using a skimmer, flip it over and fry for 30 seconds more. Remove with the skimmer and place on a cooling rack. Repeat until all of the doughnuts have been fried. Any leftover oil can be cooled completely and stored in a plastic container in the refrigerator for future use.

While the doughnuts are cooling, make the glaze. Heat the almond milk in a small saucepan and whisk in half the powdered sugar until combined and then whisk in the rest. Remove from the heat and add in the almond extract and cardamom. Glaze the doughnuts by dipping them face down in the saucepan and twirling slightly. While the glaze is still wet, sprinkle with some of the powdered pistachios.

Any leftover doughnuts may be stored in a plastic container and reheated in the microwave for about 7 seconds.

Homemade Bagels with Tofutti, Capers and Caramelized Shallots

2011-10-27T20:12:00.002-04:00

I like making easy-to-buy items like vegan butter, sriracha and granola at home at least once, because learning the processes and method involved makes me feel an instant connection to and appreciation for the end product as well as the ingredients that comprise it. This weekend, I thought I'd give homemade bagels a try, since I love nothing more than one that's been freshly toasted, smothered in Tofutti cream cheese and adorned with capers and caramelized shallots. The process for making these is incredibly easy and the aroma it emits when coming out of the oven is amazing ... these bagels are warm, heavenly and happy. Recipe adapted and halved from Serious Eats.

INGREDIENTS

1 3/4 cups bread flour
1 1/4 tsp yeast
1 TB sugar
1/2 tsp salt
6 ounces hot water
3/4 TB raw agave nectar

METHOD
Add the dry ingredients to the bowl of a Kitchen Aid mixer (using the flat beater attachment) and stir until blended. Slowly add in the hot water while the blade is still moving and continue mixing until the dough gathers around it. Remove the dough from the blade, form into a ball and place in a slightly oil bowl. Cover with saran wrap and let it sit for about an hour.

Separate the dough into four small balls. Slightly flatten them out and poke a hole in the middle with your finger, then set them on a lightly greased plate. Preheat your oven to 400 degrees.

Fill a large pot about halfway with water over high heat. Once it comes to a boil, add in the agave. Using a skimmer, slowly lower the bagels in to the boiling water and boil for about 45 seconds, flipping it over and boiling for about 45 seconds more.

Remove from bagels from the pot onto a kitchen towel and gently pat them dry. Arrange them onto a greased cookie sheet and bake for about 10 minutes or until they are golden brown on the bottom. Flip them over and bake for about 5-7 minutes more.

Scallion Pancakes

2011-10-23T15:37:00.004-04:00

For some reason, I've had savory pancakes on the brain lately. Maybe its due to the sudden change in temperature—food that is warm and bread-like just tastes really good to me around this time of year. Besides tasting really fantastic (think greasy, crispy, savory), I love the process-oriented method for creating these. The repeated kneading, rolling, coiling and shaping steps required is meditative and relaxing, and taking the first bite into one of these fresh-off-the-skillet pancakes is completely and blissfully comforting. Adapted from Serious Eats.

INGREDIENTS
for the dipping sauce

2/3 cup mirin
4 TB soy sauce
1 tsp red chili flakes
1 tsp lime juice
1 tsp grated ginger
1 tsp grated garlic
1 tsp sugar

for the pancakes

2 cups flour
1 cup boiling water
toasted sesame seed oil
2 cups thinly sliced scallion greens
olive oil for frying

METHOD
Whisk together the dipping sauce ingredients. Set aside.

Blend together the flour and water until smooth, using either a food processor or the flat beater attachment with a KitchenAid mixer. Form into a ball and place in a greased bowl. Cover the bowl with a damp towel and let it sit for about 30 minutes.

Remove the dough from the bowl and knead a few times on a floured surface. Separate the dough into four round spheres.

Using a rolling pin, flatten out the first sphere into the thinnest, roundest shape possible. Place about a tablespoon of the toasted sesame oil in the center. Using a pastry brush, distribute the oil so it covers the top of the pancake, adding more oil as needed.

Now, roll up the pancake tightly, so it forms one long, thin cylinder. Coil the cylinder into a round shape, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin round pancake.

Take a handful of the chopped scallions and scatter them evenly across the surface of the pancake. Roll up the pancake tightly, so it forms one long, thin cylinder again. Coil the cylinder into a round shape again, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin, round pancake. Set aside and make the other three pancakes.

Heat 1-2 tablespoons of olive oil in a flat-bottomed skillet over medium-high heat. Place one of the prepared pancakes in the skillet and fry until golden brown (about 4-5 minutes) on each side, regreasing the skillet as needed.

Using a pizza slicer, cut into wedges and serve with the dipping sauce and any extra chopped scallions.

Star Anise and Cinnamon Tea

2011-10-21T06:43:00.002-04:00

Fuzzy Slippers Designs kindly gave me this elegant and petite TeaPosy Set (thanks Moriah!), which is perfect for stuffing with a variety of different spice blends and is small enough to keep the water hot in between refills. I like making my own tea from fresh herbs or selected leftover ingredients, as it yields a unique and subtle depth of flavor, and is a nice change from using prepared teabags. For this tea, I selected some star anise for its beautiful shape and pungent licorice notes, and a stick of cinnamon for its sweet and warm aura. I then added some bruised cardamom pods and finished it off with some whole cloves before steeping it in hot (not boiling) water. This spice blend immediately releases a beautiful aroma and each sip is laced with a subtly spicy flavor.

Grilled Tofu with Lemongrass and Cilantro Stuffing

2011-10-18T18:02:00.009-04:00

I was excited to score a bunch of beautiful fresh lemongrass and cilantro in Chinatown this weekend, and even more excited that it only set me back three dollars. The produce was vibrant and crisp and looked and smelled so beautiful together that I decided to use them both as the dominant flavors in a tofu dish. I combined them here with some spicy notes of scallions and galangal root to make a kind of herbed stuffing, which I then filled into some fresh-off-the-grill tofu and topped with crispy shallots and red pepper flakes. The result: instantly adorable tofu.

INGREDIENTS
1 block of tofu (firm or extra-firm), cut into 4 cubes
peanut oil for marinating and sauteing
2 shallots, thinly sliced
4 cloves garlic, sliced
1 tsp galangal, minced

1 TB lemongrass hearts, finely chopped (about 5-6 stalks)
TIP: reserve the tough outer lemongrass stalks for making tea later
3 scallions, sliced on the bias
1/2 cup cilantro, chopped
red pepper flakes

METHOD
Press the tofu cubes and then marinate in a thin layer of peanut oil overnight, flipping once.

Heat about a teaspoon of peanut oil in a small saute pan over medium heat. Add half of the sliced shallots and saute until crispy. Remove from the pan and lower the heat to medium-low. Add a bit more oil to the pan and add in the remaining shallots to slightly soften, about two minutes. Add in the garlic, galangal and lemongrass and scallions and saute for about 2 minutes more. Remove from the heat and stir in the chopped cilantro.

Grill or saute the tofu and let it cool slightly. To hollow out the tofu, cut a deep X in one of the narrow sides. I used a grapefruit spoon to scoop out about 1/3 of the tofu inside, but a regular spoon would also work.

Using a small spoon or your fingers, gently stuff the tofu pieces with the lemongrass-cilantro mixture, spooning any of the remaining mixture over the top. Top everything off with the crispy shallots and red pepper flakes and serve with a soy-vinegar or dumpling sauce.

Whisky Butterscotch Pudding

2011-10-15T19:03:00.005-04:00

Last week, I watched The Food Network's Melissa d'Arabian make a Spicy Butterscotch Pudding on her cooking show, Ten Dollar Dinners. Until I saw this, my opinion of butterscotch was meh, but turned into something I suddenly needed in my life, so I put on my vegan thinking cap and came up with this recipe. The end result was a beautiful golden-colored pudding, with an incredibly silky texture and a subtle scent of whisky. A modest sprinkle of coarse sea salt over the top upon serving transformed this pudding into a perfectly balanced fall dessert.

INGREDIENTS

1/2 cup Earth Balance

3 tsp Ener-G

3 TB cornstarch

1 1/2 cups unsweetened soymilk

1 cup soy creamer (I used So Delicious Coconut Creamer)

1/2 cup palm sugar

1/2 cup dark brown sugar

1 TB whisky

coarse sea salt, for serving

METHOD

In a medium-sized saucepan, melt the Earth Balance over low heat. In a medium-sized bowl, combine 1 cup of the soymilk with the cornstarch and Ener-G and whisk until there are no lumps left. Add the mixture to the saucepan with the melted Earth Balance and whisk until well combined. Increase the heat to medium-low.

In the same medium-sized bowl, combine the remaining 1/2 cup soymilk, creamer and sugars. Whisk until there are no lumps left. Add that mixture to the saucepan and whisk frequently. Once it comes to a small boil, remove it from the heat.

Add in the whisky and transfer the pudding to the refrigerator to chill. (It will thicken as it cools.) Serve with a sprinkle of the coarse sea salt.

Vegan Okonomiyaki

2011-10-11T19:00:00.011-04:00

Several years ago, I used to wait tables at a sushi bar. Working on New Years Eve there was especially fun, because of all of the rituals and special food prep leading up to and on the holiday. The day before, the waitstaff would tell me how to perfectly pronounce akemashite omedetou gozaimasu (Happy New Year) while bowing on the gozaimasu—which I repeated countless times during the evening and still remember how to pronounce. The menu was special and decadent and the restaurant was always packed. Before midnight struck, the cooks would frantically clean the kitchen until it was absolutely spotless, so the new year could literally start with a clean slate. Despite all of the elaborate parts of the evening, what I remember most was a special dinner the chef would make before our shift that night, which included a special okonomiyaki, filled with greens and ginger, and served with a tonkatsu sauce. This weekend, I took a stab at recreating the chef's okonomiyaki, and taking the first bite of this brought back all of those memories for me. The sauce I made to serve with it was thick and sweet and delicious and complimented the okonomiyaki very well, but you can also buy prepared tonkatsu sauce.

INGREDIENTS

for the sauce

4 TB mirin

1 TB soy sauce

1 TB vegan worcestershire sauce

1 TB raw agave

1 tsp rice vinegar

1 TB palm sugar

1/2 tsp xantham gum

for the pancake

1 cup flour

1 tsp baking powder

1/4 tsp salt

1 cup soymilk
1 tsp Ener-G
2 tsp organic apple cider vinegar
1/2 cup kale, finely chopped
1/4 cup carrot, grated
3 TB pickled ginger
1/4 cup scallions, sliced
1/4 cup shallots, sliced

METHOD
To make the sauce, heat the mirin, soy sauce, worcestershire, agave and vinegar in a small saucepan over medium heat until it comes to a small boil. Reduce the heat and whisk in the palm sugar and xantham gum until dissolved. Remove from the heat and set aside to cool. (It will become thicker as it cools.)

To make the pancake, combine the flour, baking powder and salt in a large bowl. In a smaller separate bowl, whisk together the soymilk, Ener-G and cider vinegar and let it sit for about 5 minutes to slightly thicken. Then slowly add the liquid into the flour mixture and mix gently until combined. Do not overmix. Add in the vegetables and gently combine again with the batter. Set aside.

Heat a flat non-stick pan over medium high heat. Once it is preheated, spray it with a bit of cooking spray. I used a flat-bottomed 3/4 measuring cup to scoop out the batter and slowly pour it onto the pan. Then I kind of flattened the pancake out using the bottom of the measuring cup.

Cook for about four minutes on each side or until golden brown. Serve immediately with the sauce. Update: this also tastes great with Vegenaise on the side.

Homemade Sriracha Sauce

2011-10-09T07:50:00.001-04:00

I love all kinds of hot sauces, but sriracha sauce beats them all. What makes it so ~~superior to other hot sauces~~ unique is its smooth blend and perfect ratio of chilies, garlic, sugar and vinegar. I've been wanting to make my own homemade sriracha for a while, but never pursued it because it's just so easy to buy a huge bottle of the stuff in Chinatown for three bucks ... and why mess with perfection? However, when the kind folks over at Location 27 presented me with a pound of fresh, straight-from-the-garden habaneros last week, I took it as a sign to move forward with making my own sriracha*, even though the much-milder fresno is typically used to make the sauce. Due to its dramatically intense heat level, a habanero-based sriracha is best when used very modestly—mixing a small amount of it into Vegenaise, Tofutti sour cream, a tofu marinade or a mild salsa will yield a seriously amazing and intense flavor without burning out your tastebuds.

INGREDIENTS
adapted from Randy Clemens' sriracha recipe
1 pound of chilis
1/2 head of garlic, peeled and minced
3 TB palm sugar
1/2 TB salt
1/4 cup distilled white vinegar

METHOD
Put on a pair of plastic gloves and make sure your prep area is well-ventilated. Destem and half the chilis. Place in a blender with the garlic, sugar and salt. Puree until well-blended. Using a spatula, scape the contents into a glass container and cover. Store it at room temperature, stirring it once a day for seven days. This will allow the flavors to blend and slightly mellow.

After a week, pour the puree with the vinegar into a small pot over medium heat. Bring it to a boil and let it simmer for about five minutes. Transfer the contents to a blender and puree again for two minutes.

Strain the puree through a fine-mesh strainer, retaining a bit of the pulp in the end if you'd like. Keep it stored in the refrigerator.

*Habaneros are seriously hot and the fumes alone can cause coughing, sneezing and skin irritation. Wear plastic cloves when handling them and always work in a well-ventilated area during prep.

Faux Fish and Real Chips

2011-10-02T19:25:00.007-04:00

This. is. it. Breaking open these faux fish fillets and taking a bite of crispy, perfectly seasoned breading along with some steaming nori-laced tofu inside made all of my deep-fried dreams come true. Even my husband, who is a die-hard fried fish connoisseur, loved these. This pairs perfectly with homemade russet potato chips, malted vinegar and a squirt of fresh lemon.

INGREDIENTS
1 cup flour

1 cup cornstarch
1 tsp dill
1 tsp onion powder
1 tsp Old Bay Seasoning
1 tsp salt
10 ounces of your favorite beer
1 large russet potato, scrubbed
1 1/2 tsp Ener-G, whisked with 5 TB water, mixed with 1 sheet of nori that has been ground into a powder
1 block of firm tofu, cut into 1/2 or < 1/2-inch thick sticks or slices
plenty of vegetable oil for frying

METHOD
In a medium-sized bowl, mix together the flour, cornstarch and seasonings. Slowly pour in the beer and mix the batter until there are no lumps left. Place in the refrigerator for about three hours.

When you are ready to prepare the dish, start by heating plenty of oil in a small saucepan over medium high heat. While you are waiting for the oil to heat, slice the potato into thin slices on a mandoline slicer. Test the readiness of the oil by inserting a potato slice into the oil halfway with heat-resistant tongs. If it immediately bubbles up around the potato, you are ready to fry.

Working in batches, slowly slide about 10 slices (one at a time) of the potato into the hot oil. Fry until golden, about 5 minutes. Remove the potatoes from the oil with heat-resistant tongs and let drain on paper towels, sprinkling with a little salt. Set aside.

To make the faux fish filets, work with the tofu one piece at a time, dunking it first into the Ener-G/nori mixture, then dunking it into the batter, coating well. Transfer it immediately into the hot oil and fry until golden brown, about 2-3 minutes. Remove carefully from the oil with heat-resistant tongs and place on paper towels to drain.

Serve with the potato slices, lemon wedges and malt vinegar or vegan tartar sauce, which can be made by mixing equal parts relish and Vegenaise together.

Any leftover batter can be refrigerated for an extra day or frozen for up to three months and reused.

Spinach and Olive Soccattata

2011-09-28T17:29:00.003-04:00

Socca is an unleavened, savory pancake made of chickpea flour, and is a popular street food in the south of France. I've never been to France or had authentic socca, so I can't verify if this is even close to the real thing, but it's pretty tasty. Socca, made simple and plain, is perfectly delicious in its own way, but the last time I made it, I decided to add some salty and tangy elements into the batter, which transformed the socca into more of a vegan version of a frittata, hence the term soccattata. Whether this is eaten plain or dolled up with some other savory components, it is surprisingly rich and egg-like in taste and texture. This makes a perfect brunch or light dinner—it's filling, packed with protein and super easy to make.

INGREDIENTS
1 cup chickpea flour
1 1/2 cups water
1 tsp salt
2 TB olive oil
1/2 red onion, cut into thin half-moon slices
1 TB oil cured olives, depitted and roughly chopped
2 TB sundried tomatoes, roughly chopped
2/3 cup spinach, cut chiffonade
olive oil for frying

METHOD
In a small bowl, whisk together the flour, water, salt and oil. Cover and let it sit for a few hours or overnight. There's no need to refrigerate it.

In a small 9-inch cast iron pan, heat a few tablespoons of olive oil over medium heat. Add in the sliced onions and saute for 10 minutes, stirring occasionally to prevent burning. Reduce the heat to the lowest setting and let the onions caramelize for about 30 minutes (don't stir the onions as they caramelize). Fifteen minutes into your caramelizing time, preheat your oven to 400 degrees.

After the onions are caramelized and your oven is preheated, increase the heat under your cast iron pan to high. Add in the olives, tomatoes and spinach to the pan with a couple tablespoons of oil. Saute until the spinach is reduced a bit, then add about two cups of the chickpea/water mixture to the pan. It should sizzle immediately. Place the entire cast iron pan into the oven and bake for about 20 minutes, or until it slightly browns around the edges.

Sriracha and Peanut Butter Tofu

2011-09-24T09:17:00.003-04:00

The Food Network's The Best Thing I Ever Ate aired an All American-themed episode the other night, which included Chef Michael Symon, among other chefs, describing some of their favorite dishes in this category. Chef Symon talked about a concoction created by his stepson, which was a hotdog laced with chunky peanut butter, sriracha and a jalepeno pickle relish. As he was describing the dish, I thought about how these components could translate into a balanced sauce and came up with the recipe below. For this dish, I froze, defrosted and pressed the tofu before marinating it in peanut oil. If you haven't tried freezing tofu before, it's a great method to try out, although it's a little time consuming. Freezing and defrosting tofu gives it a unique dense and chewy texture and, in this recipe, perfectly compliments this viscous, spicy and nutty sauce.

INGREDIENTS

for the marinade:

1/3 cup peanut oil

1 TB soy sauce

1 TB grated ginger

for the sauce:

1/2 cup mirin

1 TB rice vinegar

2 TB sriracha

1/2 TB sesame oil

1/2 TB agave

1 TB chunky peanut butter

1/4 tsp xantham gum or 1 TB cornstarch, dissolved in 2 TB water

for the dish:

1 block tofu

peanut oil

6 oz. bella mushrooms, quartered

2 shallots, sliced

4 cloves garlic, sliced

1/4 cup unsalted peanuts, crushed

sesame seeds

3 scallions, green portion only, cut on the bias

METHOD

Cut the tofu into 4 slabs, then cut each slab in half twice to create dice-sized tofu cubes. Line in a single layer in a glass pyrex dish and place into the freezer for at least 4 hours. Remove it from the freezer, tipping it over to gently remove the tofu. Let it defrost slighty for about a half an hour and then press it for an hour.

In the same pyrex dish, whisk the peanut oil with the soy sauce and ginger. Place the tofu into the marinade, flipping over as needed to ensure coverage. Place in the refrigerator to marinate for at least 4 hours.

To make the sauce, place the first four marinade ingredients into a small saucepan over medium heat. Once it begins to slightly bubble, add the agave and peanut butter and whisk until well combined. Whisk in the xantham gum or cornstarch slurry. Turn the heat to low, stirring occasionally.

Heat some of the peanut oil in a large skillet over medium-high heat. Add the tofu cubes and saute on each side for about two minutes, or until well-browned. Remove from the skillet and place aside in a bowl. Add the mushrooms to the skillet, using a bit more peanut oil as needed until slightly browned, about 7 minutes. Remove from the skillet and add it to the bowl with the tofu. Lower the heat to medium and saute the shallots in a small amount of peanut oil for about 3 minutes. Add the garlic to the skillet and saute for a minute more. Remove from the skillet.

Throw the peanuts into the skillet (don't add any extra oil at this point) and toast for about two minutes, making sure they do not scorch. Remove from the skillet into separate small bowl.

To serve, add all of the skillet components into serving bowls. Top with the sauce, toasted peanuts, sesame seeds and scallion tops.

Mattie's Vegan Butter

2011-09-19T20:42:00.004-04:00

Once upon a time, a genius named Mattie posted this recipe and method on veganbaking.net, which resulted in a buttery applause from vegans everywhere. Although picking up a tub of Earth Balance at the grocery store is pretty easy, trying your hand at making this butter is absolutely worth the effort—there is just something very satisfying about making your own product from scratch. Mattie has a deep understanding of the ingredients he uses in his recipe and how they work together—he also explains everything incredibly well. This butter slices and melts beautifully, boasts a wonderful buttery taste and features an incredibly smooth texture. I followed Mattie's recipe exactly, but did the following things:

I doubled the recipe, which filled one Tovolo King Cube Extra Large Silicone Ice Cube Tray.

I scraped out about 8 ounces of solid coconut oil into a small saute pan and melted slowly in a saucepan over the lowest heat possible, then measured according to the recipe instructions (any extra oil can be poured back into the jar).

To ensure that the coconut oil was at perfect room temperature, I let it sit in a blender for about a half an hour before blending the soymilk and other ingredients with it.

Spicy Fava Bean Falafel

2011-09-14T18:42:00.001-04:00

Hannibal Lecter loved them. Pythagoras hated them. Fava beans. Although siding with fictional serial killer characters isn't really my thing, I'm with Dr. Lecter on this one. These beans are fantastic, rich and buttery. They can be served fresh and sauteed, are convenient when dried and even taste delicious in their canned form. I scored a few cups of dried fava at Whole Foods the other week and decided to make falafel out of them with great success. Similar to a chickpea-based falafel, these are light and fluffy, and are perfectly crisp on the outside. Although these are traditionally served with a tahini dressing, I've paired it here with a sriracha-vegenaise sauce to give it a spicy-garlicky kick.

INGREDIENTS
1 1/4 cup dried fava beans, picked over and soaked overnight
1/2 cup dried chickpeas, picked over and soaked overnight
1 cup onion, chopped
1 cup parsley, chopped
6 cloves garlic, minced
4 TB chickpea flour (preferably stored in the freezer overnight to chill)
1 tsp salt
1 tsp habanero or cayenne powder
1 TB cumin
1 TB coriander
vegetable oil
1/8 cup Vegenaise, mixed with 1/8 cup sriracha

METHOD
Drain the water off of the fava beans (they should have a rubbery consistency and their tough leathery outer shells should be easy to remove.) Throw away any fava beans that have not softened. Discard the shells and transfer the small white beans to a food processor. Drain the chickpeas and add them to the food processor. Pulse a few times only.

Add in the next eight ingredients and pulse until the ingredients have blended, but are still slightly coarse. Transfer the batter to a medium-sized bowl and refrigerate for at least four hours.

In a small and deep saucepan, pour plenty of vegetable oil (enough to submerge the falafel in). Heat the oil over medium-high heat for 7-10 minutes. While you are waiting for the oil to heat up, roll the falafel into golf-ball sized pieces and set aside.

Throw a pinch of the batter into the oil to test its readiness. If it sizzles immediately, you are ready to fry.

Working in batches, slowly submerge the falafel into the oil and fry for about 3 minutes, or until the falafel is golden brown. (I use a skimmer, but a large heat-resistant spoon works well too.)

TIP! Since the batter is cold, it is best to only fry a few at a time. Frying large batches will reduce the temperature of your oil and you'll end up with a soggy mess.

Immediately transfer the fried falafel onto paper towels to drain. The used oil may be cooled, strained and stored in the refrigerator and used a few more times before being discarded.

Serve with the sriracha-vegenaise dressing or a tahini sauce.

PPK Pumpkin Muffins with Tofutti Cream Cheese

2011-09-10T07:45:00.006-04:00

Fall is almost here! This is the time of year when my oven starts making the transition from being a horrible piece of hot metal to an amazing appliance that produces delicious things and keeps me warm in the kitchen. One of the first ingredients I think of for the fall is pumpkin and Isa Chandra Moskowitz's Best Pumpkin Muffins recipe is the best way to enjoy any of it that's canned. These are super-moist and not too sweet. The last time I made them, I added a little half-sphere of Tofutti cream cheese to the batter with a delicious result—whether or not you add in the cream cheese here, you'll still be rewarded with a perfect and delicious muffin.

METHOD
Make Isa's Pumpkin Muffin batter. Spoon into a greased muffin tin. Using a tablespoon, level some Tofutti cream cheese to make a perfect half-sphere. Place the half-spheres on top of the muffins and bake according to the recipe instructions.

Roasted Garlic and Sriracha Hummus

2011-09-05T14:30:00.004-04:00

I remember the first time I had roasted garlic. It was presented in its whole form—the top of the head had been lopped off, revealing little catacombs of caramelized garlic cloves inside. I wasn't totally sure what to do with it, so I literally dug right in with a little knife. My effort was rewarded with a sticky, buttery and heavenly-smelling clove. I spread it on a cracker, savoring this new taste and texture. Up until this time, garlic was a pungent and spicy ingredient, meant to be used only very sparingly. But this garlic was mellow, creamy and soft—and I could easily devour a ton of it. Because of its easy prep and short cook time, I use roasted garlic often: it's perfect for incorporating into a a rustic fall soup or tossed into roasted brussel sprouts. I also love blending it into a hummus for a rich and silky-textured dish.

INGREDIENTS

2 whole heads of garlic, cloves separated but not peeled
2/3 cup olive oil, divided
pinch of salt
2 cups of dried chickpeas (soaked overnight) or one can of chickpeas, rinsed
pinch of baking powder
1/4 cup tahini
1 tsp salt
2 TB sriracha
red pepper flakes, optional

METHOD
Preheat oven to 375. Place the garlic bulbs in a small glass casserole dish. Douse with 1/3 cup of olive oil and pinch of salt. Cover with aluminum foil and bake for 30 minutes. Remove from the oven, stir and place back into the oven for 15 minutes more, uncovered. Let the bulbs cool completely for about an hour. Reserve any of the leftover oil that may remain in the casserole dish.

If you are using dried chickpeas: While the garlic is roasting, place the soaked chickpeas in a pressure cooker with enough water to cover them plus a bit more and a pinch of baking powder. Cook on high for 25 minutes, or until they mash very easily when pressed on by a fork or back of a spoon. Drain and place in a food processor.

If you are using canned chickpeas: Rinse very well and transfer directly to a food processor.

Once the garlic bulbs are completely cooled, remove the skins and discard them. Place the garlic, any leftover olive oil, plus the 1/3 cup remaining olive oil into the food processor with the chickpeas. Pulse until very smooth, about a minute.

Add in the tahini, salt and sriracha. Pulse for about a minute more. If not using immediately, refrigerate until about an hour before serving. Hummus is tastiest when served at room temperature.

Vegan Fried Okra

2011-08-27T16:41:00.001-04:00

When I lived in the South several years ago, having lunch at a Meat and Three meant feasting upon an order of greasy fried okra, silky mac n' cheese and buttery mashed potatoes while sitting at a slightly sticky formica table. Although it's impossible to recreate the atmosphere of these restaurants (which is worth experiencing if you are not from the South), veganizing some of the food is pretty easy and worth a shot. I decided to keep the okra whole here and incorporated some chickpea flour in the breading to achieve a good crunch and golden color. As soon as you remove the okra from the oil, a liberal sprinkle of salt is crucial to enhancing the flavor of the breading and texture of the okra.

INGREDIENTS
1 cup unsweetend soymilk
2 TB organic apple cider vinegar
1/2 cup cornmeal
1/2 cup flour
1/2 cup cornstarch
4 TB chickpea flour
1/2 pound of okra
1 1/2 tsp Ener-G, whisked with 5 TB water
plenty of vegetable oil for frying
salt

METHOD
You'll need 3 wide and shallow bowls, enough to accommodate the length of the okra. In one of the bowls, combine the soymilk and vinegar to create a vegan equivalent of buttermilk. Set aside and allow to thicken for at least 20 minutes. Throw the okra in the mixture to soak.

In another bowl, combine the next four ingredients. Whisk your Ener-G and water in the third bowl.

Heat plenty of the oil (enough to submerge the okra) in a small saucepan over medium-high heat. You can tell when the oil is ready by inserting a wooden spoon into the oil, touching the bottom of the pan: if bubbles form immediately around the spoon, your oil is ready.

Working in batches, roll the okra in the buttermilk, then dunk it into the Ener-G mixture. Dunk it again into the buttermilk, then roll in the flour mixture, ensuring that it is well-coated. Slowly add the okra to the oil and fry for about 3-4 minutes, or until golden brown. Remove the okra and, while the oil is still wet, sprinkle it with some salt. Serve immediately.

Smoky Cashew Cheese

2011-08-14T15:12:00.005-04:00

I've made the Cashew Cheddar Cheese recipe over at 101 Cookbooks countless times over the years and the recipe below is my adapted version. I enjoy this type of cheese for its simplicity and ability to morph into any shape or texture. Let me explain: the introduction of agar into this recipe allows the end product to gel and firm up perfectly, allowing the end product to be sliced, diced, grated or melted just like regular cheese. Unlike its raw cousin, this cheese can be whipped up in minutes and needs just a few hours to set. Enjoy on crackers, melted into a mac n' cheese or grated over a salad.

INGREDIENTS
3/4 cups whole raw cashews
1/4 cup nutritional yeast
1 tsp onion powder
1 tsp salt
1/2 turmeric, for color (optional)
1 tsp garlic powder
1/8 teaspoon ground white pepper
1 3/4 cups unsweetened almond milk
1/2 cup agar flakes
1/4 cup canola oil
4 TB mellow or chickpea miso
juice from a halved fresh lemon
1 tsp liquid smoke

METHOD

Grind the cashews in a food processor until they achieve the consistency of a fine powder. Add in the nutritional yeast, onion powder, salt, turmeric, garlic powder and white pepper.

Heat the almond milk, agar and oil in a small saucepan over medium-high heat. Stir occasionally to prevent it from sticking to the bottom of the pan. Once it begins to bubble around the edges, decrease the heat to medium-low, and stir and simmer for about 10 minutes, ensuring that the agar is completely dissolved.

Add the cashew powder mix to the saucepan and stir vigorously. Remove about a cup of the hot mixture and place into a small bowl. Add in the miso and stir until well combined, then add that mixture back into the pot. Remove from the heat. Add in the lemon juice and liquid smoke. Place in the refrigerator for a few hours to gel.

Lemongrass and Garlic Stuffed Tofu

2011-08-02T06:38:00.001-04:00

I am a huge fan of Penang, a Malaysian restaurant in Chinatown. I especially love their Satay Bean Curd appetizer, which features crispy fried tofu triangles stuffed with cucumber, bean sprouts and a peanut sauce. I like the idea of stuffing a sauce into tofu as opposed to dipping it into something—it's kind of genius and looks really fancypants. So I decided to make a similar dish using this idea, but changed it up a bit, incorporating some fresh lemongrass and garlic with a touch of curry and a generous amount of peanut butter to create the rich and spicy filling, which complemented the crispiness of the deep-fried tofu perfectly.

INGREDIENTS
1 TB toasted sesame oil
4-6 garlic cloves, minced
3 scallions, cut on the bias
1 lemongrass heart, minced (reserve outer rinds for steeping in tea later)
1/4 tsp curry powder
1/8-1/4 tsp red chili flakes
3 TB chunky peanut butter
1 tsp soy sauce
3 TB crushed peanuts
1/2 cup fresh cilantro, chopped
plenty of vegetable oil for frying
1 block tofu
1 1/2 tsps Ener-G egg replacer, whisked with 5 TB warm water
1/2-3/4 cup cornstarch

METHOD
Heat the sesame oil in a small pot over medium-low heat. Add in the garlic cloves and saute and stir for about a minute. Add in the scallions and saute for another minute. Add in the lemongrass, curry powder and red chili flakes and stir until blended and remove from the heat.

While the mixture is still warm, add in the chunky peanut butter and gently stir until well-blended. Add in the soy sauce, crushed peanuts and cilantro and stir again. Set aside.

Cut the tofu block in half and then cut each of those haves into right angle triangles. Cut a small 1/8-inch wide slit in the longest side of the triangle. Dab the moisture off of the tofu with some paper towels and set aside.

In a medium-sized pot, heat the oil (enough to submerge the triangles in) over medium-high heat. After about 7 minutes, test the oil's readiness by inserting a wooden spoon into the pot—if bubbles immediately form around the spoon, the oil is ready.

Dip the tofu triangles into the Ener-G mixture, and then coat it in some of the cornstarch, making sure all sides are covered and tapping off any excess. Place the triangles, two at a time, into the oil and fry until golden, about 4 minutes. Carefully remove from the pot and place on paper towels to drain.

Once the triangles have cooled enough to handle, carefully break open the recess and spoon an overflowing amount of the lemongrass-garlic mixture into it. Serve immediately.

Green Tapioca Pudding with Salted Coconut Cream

2011-07-27T17:37:00.001-04:00

Thai desserts are so wonderful because they typically feature a slightly sweet, salty and rich component. This tapioca pudding delivers a dose of all of those, as well as boasts an incredibly fluffy and light texture, alongside a softly gelled layer of salted coconut cream. To make the coconut cream gel, I incorporated some agar flakes which I first dissolved in hot water. Agar has the ability to transform any liquid to a gel once cooled, with the advantage of not affecting the the overall flavor of a dish. This is a perfect dessert to enjoy during the summer when served cold, but does require a dedicated 15-20 minutes of constant whisking over a stovetop. I used green tapioca for the photo because I love its beautiful green color, but any small pearl (not instant) variety will do.

INGREDIENTS

for the pudding:

1/3 cup small-pearl tapioca

3 cups almond milk

3 tsp Ener-G

1/3 cup superfine sugar

pinch of salt

for the coconut cream:

1 cup full fat coconut milk

3 TB coconut oil

1 TB agar

1/4 cup boiling water

1/4 tsp salt

METHOD

To make this, you'll need to soak the tapioca beads in one cup of the almond milk as well as prepare the coconut cream the night before.

To make the coconut cream, place the coconut milk and oil into a mixer and combine well over the highest setting, for about 4 minutes.

To prepare the agar mixture, place it with the boiling water in a small pot over medium low heat, stirring frequently until the agar has completely dissolved. Add that to the mixture, along with the salt. Transfer to a plastic container to chill and gel overnight.

To make the pudding, combine the soaked tapioca/almond milk mixture with the remaining pudding ingredients in a medium-sized pot over medium heat.

Immediately begin whisking the mixture as it heats, for about 15 minutes (a little more or a less time may be necessary). You'll know that it's ready once the tapioca becomes translucent and the mixture becomes really thick and frothy. Its really important to whisk briskly and constantly during this time, as it will yield an extremely fluffy pudding as well as prevent any sticking or scorching of the pudding. When it's done, remove it from the heat to cool. Transfer the pudding to a plastic container to chill for about 3 hours.

To serve, spoon some of the pudding in a glass or bowl, layered with some of the salted coconut cream.

Mushroom Walnut Pate

2011-07-24T17:12:00.005-04:00

Several months ago, I went into Chinatown for a grocery trip and came out with several bags of dried shiitake, oyster and some other type of mystery mushrooms. I bought so many because they were very cheap yet vaguely exotic at the time, but I've since grown kind of tired of looking at them hanging out in my cabinets. So I've been thinking of ways to use them up, without having to crank up my stove too high or for an extended period of time, and mushroom pate seemed like an obvious choice. Although the recipe below doesn't call for very many dried mushrooms, this an excellent way to enjoy them for their unique smoky and woodsy flavor. Perhaps once the weather cools down, I can throw my remaining dried mushroom stash into a clam chowder or a tom kha gai. For now, I'll enjoy this pate for its earthy taste, rich bite and smooth texture.

INGREDIENTS
1/2 cup boiling water
1/4-1/2 cups dried shiitake mushroom caps, broken into pieces
8 ounces fresh baby portobella mushrooms, quartered
2 shallots, quartered
2 TB olive oil
2-3 sprigs of fresh thyme
2 cloves of garlic, smashed
1/2 cup walnuts
2 TB vegan cream cheese
1/2 tsp salt

METHOD
Place the shiitake mushroom pieces into the boiling water and stir to ensure all pieces are moistened. Set aside.

Place the quartered fresh mushrooms and shallots into a food processor. Pulse until well combined.

Heat the two tablespoons of olive oil in a small saucepan over medium low heat. Place the thyme sprigs and smashed garlic into the oil for about 5 minutes, stirring to prevent any browning. Remove the thyme sprigs from the oil and then add the flavored oil and smashed garlic into the food processor, using a rubber spatula. Pulse a few times more.

Return the small saucepan to the stove and add in the walnuts. Over medium heat, toast for about 2-3 minutes, or until you can smell them. Add them to the food processor, along with the dried shiitake mushrooms, straining out any of the remaining liquid.

Add in the vegan cream cheese and salt. Enjoy with toasted baguette slices or crackers. Spread on toast for a perfect light breakfast.

Fried Bananas with Cashew Miso Cream

2011-07-09T08:23:00.001-04:00

Every few weeks, we order Thai delivery from Tom Yum Koong in Medford. It's pretty standard Thai fare, but we continue to order from them because they are consistent with their food and have pretty good vegan options. Plus they are really nice! Ending dinner with their Fried Banana Dessert, topped with a little raw agave nectar and some coarse sea salt, is the best. Their dessert inspired me to recreate a fried banana dish of my own, featuring a sweet (agave), salty (miso) and rich (cashew) component—which all worked well together to make this easy and kind of fancypants dessert.

INGREDIENTS
1 TB white miso
2 TB cashew cream, thick
1 tsp water
1 1/2 tsp Ener-G, mixed with 5 TB water
3/4 cup cornstarch
1-2 bananas, cut any way you like
plenty of oil for frying
raw agave syrup
sesame seeds

METHOD
Make the cashew miso cream by mixing together the first three ingredients. Set aside.

Heat the oil (enough to submerge the bananas in) in a saucepan over medium-high heat for about 4 minutes. Test the readiness of the oil by dropping a pinch of the cornstarch into the oil—if it sizzles immediately, you are ready to fry.

Working in batches, dip the bananas into the Ener-G slurry and then coat with the cornstarch, tapping off any excess. Slide them into the oil slowly (being careful not to overcrowd) and fry until golden, about 2-3 minutes. Remove from the oil and place on paper towels to drain.

To serve, drizzle with the agave and a spoonful of the cashew miso cream. Sprinkle with sesame seeds.

Minted Pea Soup with Cashew Cream and Basil Oil

2011-07-04T17:34:00.001-04:00

Last week, my husband pulled something in his back, so we bought a huge bag of frozen peas to ice it with. His pain has since passed, but the monster bag of peas is still here. I have to confess, I don't really like peas—they are just kind of blah, so I was stumped with figuring out a good way to use them. When I spotted some fresh mint at Whole Foods this weekend, I decided that some minted pea soup would be perfect. Served at room temperature, this is a light yet flavorful summer dinner.

INGREDIENTS
for the cashew cream:
1 cup cashew cream, thick
1 TB white miso paste
1 TB Vegenaise

for the soup:
1 small onion, chopped
4 TB Earth Balance
1 tsp coarse sea salt
2 cups frozen peas
4 cups vegetable stock
1 Not-Chick'n bouillon cube
1 cup fresh mint, chopped
2 TB basil oil, plus more for drizzling

METHOD
First, make the cashew cream by combining all of the ingredients together. Set aside.

Melt the Earth Balance in a soup pot over medium heat. Add in the onions and sprinkle with the salt. Cover and steam for about 4 minutes. Add in the frozen peas, stir well and cover for about 4 more minutes. Add the broth and bouillon cube to the pot and simmer for about 10 minutes more, uncovered.

Remove from the heat and add in the fresh mint and basil oil. Using an immersion blender or a blender, puree until very smooth.

Serve at room temperature, topping with the cashew cream and extra basil oil.

Vegan Crab Cakes with Sriracha-Vegenaise Dressing

2011-06-26T20:30:00.005-04:00

I really love Isa Chandra Moskowitz's Chesapeake Tempeh Cakes from her cookbook, Vegan Brunch. The clever use of tempeh in these cakes yields a unique flakiness and texture—and these are perfect to enjoy during the summer months. I make these cakes on the regular during this season, and alway follow Isa's recipe exactly, but today I decided I would experiment with different spices and flavors to see what would happen. These tasted fantastic and paired perfectly with some sriracha-Vegenaise dressing.

INGREDIENTS

8 ounces three-grain tempeh
1/2 small red onion, minced
1 sheet of nori, pulverized into a powder, using a small coffee grinder
1 tsp Old Bay seasoning
1/2 tsp dill
1 TB sriracha
3 TB Vegenaise
2 TB capers
12 Ritz crackers, smashed (yes, they're vegan!)
1 TB water whisked with 1/2 tsp Ener-G
1 tsp baking powder
chickpea flour, for dusting the cakes

oil for frying
equal parts Vegenaise and sriracha mixed together, for serving

METHOD
First, break up the tempeh block into about 8 pieces. Place in a steamer basket with a bit of water, cover and steam for about 15 minutes. Transfer to a large bowl and mash well with a strong fork.

Add in the next ten ingredients, mixing well. Try making a small patty in your hand—if it molds easily into a patty, you're all set. If not, try adding a few more crackers at a time until the mixture is firm enough to hold a patty shape. Cover and refrigerate for at least three hours.

When you are ready to prepare the cakes, form the mixture into little patties. Set aside.

Fill a small saucepan with enough oil to submerge the cakes. Heat over medium-high heat for 5-7 minutes.

Test the oil's readiness but dropping a pinch of the chickpea flour into it—if it bubbles up immediately, your ready to fry. Dust two cakes at a time with some of the chickpea flour and slowly slide them into the oil using a slotted heat-resistant spoon. Fry on each side for about 2 minutes and transfer to paper towels to cool and drain.

Serve with the sriracha-Vegenaise dressing. They even taste great cold as a breakfast the following day, dressing included!

Homemade Granola with Dried Blueberries

2011-06-19T17:09:00.002-04:00

This is the perfect breakfast to enjoy during the summer months. It does require turning on your oven, but this recipe makes a lot and lasts for a while, so it's worth it. I really like using brown rice syrup in granola—it blends together nicely with any kind of expeller-pressed oil and binds everything together without being too sticky. This tastes great mixed into a coconut or soy yogurt or served with a splash of fresh raw almond milk.

INGREDIENTS
1/2 cup brown rice syrup
1/2 cup expeller pressed oil (I use walnut oil)
2 1/2 cups thick rolled oats (not instant)
1 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup wheat germ
1/2 cup peanuts
1 tsp salt
1/2 cup dried blueberries

METHOD
Preheat your oven to 250 degrees.

Pour 1/2 cup oil into a 1-cup sized measuring cup. Top it off by slowly pouring the 1/2 cup of brown rice on top of that. (The brown rice syrup is very sticky—pouring it into a partially-filled cup of oil ensures that it won't stick to anything.) Pour the mixture into a small bowl and mix vigorously for about a minute, using a strong fork. Set aside.

In a large bowl, combine the rest of the ingredients, except for the blueberries and salt. Give the oil and syrup mixture another good stir and then pour it over the granola mixture. Stir until all of the granola is very well-coated.

Grease the corners of a large baking sheet with a bit of oil, then spread the granola onto the baking sheet evenly. Sprinkle with the salt and then place in the oven to bake for 1 hour, stirring after 30 minutes to prevent burning or sticking.

Stir the blueberries into the granola once it comes out of the oven. Let it cool completely and then transfer to an airtight container.

Fresh Basil and Kale Pesto

2011-06-05T15:49:00.007-04:00

I really, really love kale, whether its baked, raw or sauteed. Kale has become increasingly mainstream over the years, perhaps due to some clever marketing or perhaps it's just gaining a resurgence of popularity from the past, or both. I've paired it here with basil for a rich and earthy pesto, which is perfect for enjoying during the summer months, when cranking up your oven just isn't an option. I've used vegan parmesan in this recipe, but nooch will also work.

INGREDIENTS
2 cups basil, packed
2 cups kale
1/2 cup pine nuts
4-6 cloves of garlic, minced
1 tsp coarse sea salt
1/2 cup good-quality olive oil
1/3 cup vegan parm
2 tsp fresh lemon juice

METHOD
Combine all of the ingredients in a food processor and blend for no more than 45 seconds.

To serve: mix a generous amount of the pesto with angel hair pasta, or add to a tomato-based sauce, enjoy on crackers or spread on a bagel.

Simple Sauteed Tofu with Crispy Sesame Kale

2011-05-31T07:17:00.000-04:00

I make this dish every week. It's easy, tasty and requires very little prep and cleanup—perfect for a weekday dinner. The tofu requires no pressing or marinating, and can be topped with whatever sauce you're in the mood for. I like it drizzled with a bit of toasted sesame oil and soy sauce or just a side of sriracha. When rinsing the kale during prep, make sure to dry it thoroughly with a kitchen towel before you place it into the oven; otherwise, it will just steam instead of crisping up.

INGREDIENTS
One bunch of kale, stems removed and ripped into small pieces
1-2 TB toasted sesame oil

1 TB sesame seeds
pinch of salt
1 block of tofu, sliced whatever way you like
olive oil

METHOD
Preheat oven to 275. Line a large cookie sheet with foil and place the well-dried off kale onto the sheet in a single layer. Drizzle with the sesame oil and season with a pinch of salt. Place in the oven to bake for 20 minutes.

While the kale is baking, heat a small amount of olive oil in a large frying pan over medium-high heat. Place the tofu pieces into the pan and saute for about 15 minutes, or until golden brown. Flip and fry on the other side for about 5 minutes.

Remove the kale from the oven and flip the pieces over. Sprinkle with the sesame seeds and bake for an additional 15 minutes or until well-crisped. Serve immediately with the tofu.

Vegan French Onion Soup

2011-05-25T06:18:00.004-04:00

The other day, I watched the Food Network's Melissa d'Arabian prepare French Onion Soup on Ten Dollar Dinners. It looked so hearty and elegant, yet really simple. It inspired me to try it out, so I put on my vegan thinking cap and came up with this version. I really love onions, but have never caramelized an entire pot of them. It was definitely worth the hour-and-a-half wait to do this, because the taste was absolutely amazing: this was one rich, sweet and smoky soup. Fresh thyme is essential here—it really compliments the onion-infused broth and gives it a rustic and earthy feel.

INGREDIENTS
3 large Vidalia onions
5 TB Earth Balance
salt
1 TB flour
1/2 cup sherry
4 cups homemade vegetable stock
1 Not-Beef bouillon cube
5 springs of fresh thyme, tied with baker's twine
2 bay leaves
sliced baguette pieces, toasted
Daiya shreds, mozzarella-style

METHOD
Start by slicing the ends off of the onions and peeling them. Slice them vertically in half, then slice each half thinly into half-moon shapes.

In a large dutch oven, melt the Earth Balance over medium-low heat. Add in the onion and sprinkle with some salt. Cover and let them sweat for 45 minutes.

Uncover, stir and sprinkle with a little more salt. Increase the heat to medium and saute for 45 minutes more, or until a rich caramelized color is achieved.

Sprinkle the onion with flour and stir well for about a minute. Add in the sherry to deglaze the pot and then throw in the thyme sprigs and bay leaves. Slowly pour in the stock and add the Not-beef bouillon cube. Simmer for about 10 minutes more. Remove the bay leaves and thyme.

Ladle the soup into small crocks and place a toasted baguette on top. Sprinkle with some of the Daiya and place into a 400-degree oven to melt for about 7 minutes. Remove and serve immediately.

Raw Almond Matcha Cakes

2011-05-19T06:24:00.001-04:00

Since I recently began making my own almond milk, I have a lot of leftover almond pulp lying around that I need to repurpose. I originally had a plan to add some spices and chocolate to the pulp to flavor and bind it together, until I came across some forgotten matcha powder in the back of my cabinet. I immediately decided I'd use that for its unique flavor, vast nutritional properties and brilliant green color. The result were these delicate, tiny and super-kawaii cakes.

INGREDIENTS
2 cups raw almond pulp
1/4 cup raw agave syrup
1/2 TB matcha powder
1/2 TB wheatgrass powder
1 TB raw virgin coconut oil (at room temperature)
1/4 cup tahini
1/8 tsp salt (or more to taste)

METHOD
Combine all of the ingredients in a large bowl. Using your hands, incorporate well and shape using cookie cutters or form into balls. Refrigerate between waxed paper for about an hour to set.

Deep Fried Daiya Cheeze sticks

2011-05-15T18:21:00.008-04:00

The other day, I stumbled across The Vegan Zombie website's video on how to make cheeze sticks and was excited to try their method. Since Daiya is available most commonly in shredded form, transforming it into a solid shape by melting it is asking for trouble—it can stick to the bottom of the pan, seize up or do other weird things. TVZ bypassed these potential issues by using a double boiler to melt the cheeze, then refrigerated it so it could be sliced into sticks for breading and frying ... genius!

INGREDIENTS
2 packages of Daiya cheeze, mozzarella style
1/2 TB onion powder
1/2 TB garlic powder
1 cup cornstarch
1/4 cup white rice flour

1.5 tsps Ener-G, whisked with 5 TB water in a small bowl
vegetable or canola oil

METHOD
Heat a small amount of water in a small saucepan over medium-high heat. Place a round glass pyrex bowl into the saucepan, so the lip of the pyrex fits snugly over the lip of the saucepan. Once you see the water boiling below the pyrex dish, add in one package of the Daiya, and stir occasionally with a wooden spoon.

After about 5-7 minutes, the Daiya will melt and form a squishy ball. Toss in the half of the onion and garlic powders, stir again and transfer to a small square or rectangular glass pyrex dish. Repeat these steps with the next package, smoothing the top of the melted Daiya as much as possible. Cover and refrigerate for at least an hour.

When you are ready to fry, combine the cornstarch and white rice flour in a large bowl. Place that, along with the bowl of the Ener-G mixture, near your stovetop. Slice the cheeze into strips (I made 6 big strips and cut them all in half).

Heat plenty of oil in a small saucepan over medium high heat. You can tell when the oil is ready by inserting a wooden spoon into it—if bubbles form around the spoon, your oil is ready.

Working in batches, dunk the cheeze sticks into the Ener-G mixture, then coat in the cornstarch mixture. Immediately drop them into the oil slowly, about 2-3 pieces at a time. Fry for about one minute, then transfer to a paper towel to drain.

Serve immediately with marinara sauce.

These also freeze and recrisp very well when refried. Just be careful when dropping them into the oil in case any ice crystals have formed. Only fry one or two at a time to ensure the temperature of your fry oil doesn't plummet.

Lemongrass Tofu with Satay Sauce

2011-05-11T06:03:00.003-04:00

A couple of years ago, I picked up a copy of Keo's Thai Cuisine in a used book store—I bought it specifically for the satay sauce recipe that, besides looking amazing, appeared to be very easy to veganize (traditional satay sauce typically contains milk and fish sauce). I've tweaked Keo's version of satay sauce numerous times and we now enjoy this version with grilled lemongrass tofu.

I really like making the entire menu below during the summer months—all of the components present a perfect blend of fresh, cool, spicy and rich. You can prep everything here in the morning (except for the rice and grilling) to enjoy a light, relaxing and flavorful dinner in the evening. This recipe makes a lot, so it's perfect for sharing with a few people.

INGREDIENTS
For the tofu and marinade:
2 blocks of firm tofu, pressed and sliced any way you like
6 TB vegetable oil
4 stalks fresh lemongrass hearts (reserve the outer stalks for making tea later)
6 cloves of garlic, finely minced
1 tsp crushed red pepper flakes
2 TB curry powder
1 TB agave nectar
1 TB vegan fish sauce or soy sauce
pinch of dried habanero powder (or more to taste)

For the satay sauce:
1/4 cup vegetable oil
6 cloves garlic, minced
1 medium-sized onion, finely diced
1 tsp red pepper flakes
3 kaffir lime leaves
1/2 tsp curry powder
3 TB chopped fresh lemongrass hearts
1/2 cup full-fat coconut milk
1 cup almond milk
cinnamon stick
3 bay leaves
2 tsp tamarind paste
2 TB vegan fish sauce or soy sauce
3 TB dark brown sugar
the zest of one lime, plus the juice
1 cup of chunky peanut butter
1/4 cup chopped peanuts

For the fruit salad:
2 fresh mangoes, peeled and diced
2 cups fresh blueberries
1 lime, zested and juiced

For the rice (not pictured):
1 1/2 cups basmati rice
3 cups water
3 TB raw virgin coconut oil
1 TB ginger, minced
1 tsp fresh jalapeño, minced (or more to taste)
1 cup fresh cilantro, chopped

METHOD
Place all of the marinade ingredients (except for the tofu) into a food processor and blend for 15-30 seconds. Scrape the marinade into a large pyrex dish, and then place the tofu pieces into it, flipping them around to ensure they are well coated. Cover and refrigerate until you are ready to grill.

To make the satay sauce, heat the 1/4 cup of oil over medium heat. Add in the next six ingredients and saute for three minutes. Add the coconut and almond milks and then the rest of the satay ingredients (except for the chopped peanuts), and lower the heat. Simmer for 30 minutes, stirring frequently to ensure the sauce does not stick to the bottom of the pan. Refrigerate until ready to serve.

While the satay sauce is simmering, make the fruit salad by tossing together the mangoes, blueberries, lime zest and juice. Refrigerate until ready to serve.

Before you are ready to fire up the grill to make the tofu, place the rice and water into a rice cooker to steam.

Grill the tofu over medium heat for about 7 minutes on each side. Once the tofu comes off the grill, I like to place it back into the pyrex dish to recoat it in any leftover marinade.

Once the rice is ready, saute the coconut oil, jalapeño and ginger over medium-low heat in a medium-sized saucepan for 2 minutes. Toss in the cooked rice and fold in the chopped cilantro. Serve immediately.

The satay sauce can be served warm or cold. Sprinkle with the peanuts before serving.

Raw Almond Milk

2011-05-05T06:34:00.003-04:00

I've been drinking a lot of Vega shakes lately for breakfast and have gone through countless boxes of almond milk to mix the powder in. I decided to try making my own almond milk this week and it was surprisingly easy. Raw soaked almonds. Water. Blender. I'm going to start making this on the regular. It's cheaper, tastes better than store-bought almond milk and yields a nice almond pulp, which can either remain in the milk or strained out. I've strained out the pulp this time, and have placed it in my freezer until I can figure out a good way to repurpose it. Update: Here's one -- Raw Almond Matcha Cakes.

INGREDIENTS

2 cups raw almonds, soaked overnight in plenty of water and drained

8 cups water

vanilla bean (optional)
raw agave nectar (optional)

METHOD

Place the water and almonds in a blender. Blend on high for 2 minutes. (Add in some vanilla bean and/or agave if you want some sweetness, but I think it tastes better plain.) If you want to strain out the pulp, line a tall and thin pitcher (enough to hold eight+ cups) with a nut milk bag and slowly pour the contents through the bag into the pitcher. Slowly squeeze the bag until all of the nut milk is transferred to the pitcher. Serve chilled.

If you've sifted out the pulp and would like to store it for using later, measure out the pulp into 1/2 or 1 cup servings and refrigerate or freeze it in ziploc bags.

Onion Rings with Thai Dipping Sauce

2011-04-30T18:06:00.008-04:00

I've tried several methods of frying—beer batter, tempura, those pre-packaged fry mixes—but the best method I've found for doing this is making a slurry with Ener-G and water and coating the soon-to-be-fried item in cornstarch. It repels the oil perfectly and yields a crispness and golden color every time. I've added to the cornstarch mixture here some dried red chili flakes, cilantro and mint, with a dash of fresh cracked pepper. To balance out the richness of the onion rings, I made a simple sweet thai-inspired vinegar sauce.

INGREDIENTS
for the dipping sauce:
1 cup water
1/2 cup rice vinegar
5 TB sugar
1 tsp salt
red chili pepper flakes

for the onion-rings:
1 medium-sized onion
1 1/2 tsp Ener-G, whisked with 5 TB water
1 cup cornstarch
2 tsp dried cilantro
1 tsp dried mint
1 tsp dried red chili flakes
a few dashes of cracked black pepper
vegetable oil
cilantro sprigs

METHOD
To make the dipping sauce, bring the water to a boil in a small saucepan. Add in the sugar and stir constantly until dissolved. Remove from the heat and add the vinegar, salt and red chili pepper flakes. Set aside or chill in the refrigerator.

Combine the cornstarch, cilantro, mint and chili flakes and pepper in a wide and shallow bowl. Set aside.

Slice the onion into 1-inch thick rings and separate. Set aside.

In a wide shallow saucepan, heat plenty of oil over medium-high heat. You can tell when the oil is ready by inserting a wooden spoon into the oil. Once it bubbles up around the spoon, its ready.

Working in batches of about 5 rings, dunk them in the Ener-G slurry, and then coat them in the cornstarch mixture. Slide them slowly into the oil and fry for about 3 minutes, or until golden brown. Place on paper towels to drain.

Serve immediately with cilantro sprigs and the dipping sauce.

A note about reusing oil: Don't throw out the unused cooking oil. It can be reused and makes fried food taste better. To store the leftover oil, let it cool completely in the saucepan. Then, using a strainer, pour into a reusable container. Store the oil in the refrigerator until your ready to use it again.

PPK Chocolate Chip Cookies

2011-04-24T09:55:00.005-04:00

This is Isa Chandra Moskowitz's recipe, which can be found on the Post Punk Kitchen website. The secret to the success of these cookies is the introduction of tapioca flour into the batter. This makes the batter a little stretchy and gooey, basically mimicking what an egg would do. These are seriously the best chocolate chip cookies ever. Even though they contain no Earth Balance, they are still incredibly rich and buttery, which is a mystery ... a vegan mystery ...

Tempeh Reuben with Sriracha-Vegenaise Dressing

2011-04-18T13:18:00.003-04:00

During a visit to Seattle a couple of years ago, my husband and I stopped in for a bite at the Wayward Vegan Cafe. I don't remember what I ordered, but my husband got their tempeh reuben and it was the greasiest, clumsiest sandwich I've ever seen. It was also one of the most delicious sandwiches I've ever tried. I've attempted to recreate it here, and added a touch of sriracha to the vegenaise spread, which complimented the sweet smokiness of the tempeh, the brininess of the sauerkraut and the gooeyness of the daiya mozzarella. After the first bite, this instantly became our favorite weekend lunch.

INGREDIENTS
1 tsp cumin seeds
1 package of tempeh, preferably pre-sliced
a few dashes of liquid smoke
a few dashes of soy sauce
1 TB dark brown sugar
dark rye bread, sliced
Earth Balance spread
Daiya or Vegan Gourmet vegan cheese, mozzarella style
prepared raw sauerkraut
4 TB Vegenaise
1 tsp sriracha, plus more to taste
olive oil

METHOD
In a dry skillet, lightly toast the cumin seeds over medium heat for about 2 minutes. Set aside.

Add about a tablespoon of olive oil to the pan. Add the slices of tempeh and saute until nicely browned, about 5 minutes for each side. Before removing the tempeh to cool, sprinkle with a few dashes of liquid smoke and soy sauce. Toss in the brown sugar and flip the tempeh until well coated. Remove the tempeh to cool, and wipe out any brown sugar that may remain in the skillet.

Butter the bread with plenty of earth balance. Place in the skillet and sprinkle with a thin layer of vegan cheese over the top. While you are waiting for the bread to crisp, make the sandwich dressing by mixing together the Vegenaise and desired amount of sriracha. Set aside.

Once the bread is nicely browned and the cheese is slightly melted, remove from the skillet.

To assemble the sandwiches, place some raw sauerkraut on top of the cheese, sprinkling it with some of the toasted cumin seeds. Layer the tempeh over that, and then spread the sriracha-vegenaise dressing over that. Serve warm.

Vegan Clam Chowder

2011-04-13T06:47:00.000-04:00

Tal Ronnen's cashew cream is one of my favorite vegan ingredients. Similar to heavy cream, cashew cream is rich, fatty and full of flavor. I love using it in soups because it blends so nicely and the flavor works well with any kind of broth. I've combined the cream here in a hearty vegan chowder, packed with tons of dried oyster mushrooms and fresh king oyster stems. To infuse a rich smokiness into the broth, I melted down some raw virgin coconut oil and added a bit of liquid smoke and soy sauce. I really enjoyed making this on a late Sunday afternoon, developing the flavors and just enjoying the process before having this as a fabulous dinner that night.

INGREDIENTS
2 cups of raw cashews, soaked overnight
3 1/2 cups red potatoes, diced with skin left on
2 cups dried oyster mushrooms
2 TB raw coconut oil
1 tsp liquid smoke
1 tsp soy sauce
2 cups white onion, diced
8 cloves garlic, sliced
2 tsp dried thyme
1 tsp fresh black cracked pepper
1/2 TB salt
1/3 cup flour
3 TB mirin
9 cups fresh homemade stock, with a Not-chick'n bouillon cube thrown in
3 bay leaves
1 cup oyster mushroom stems, sliced into scallop-sized pieces (optional)
earth balance
olive oil
dried parsley

METHOD
Make the cashew cream by placing the cashews in a blender. Add enough water so it slightly just covers the cashews. Blend for 3-4 minutes. Set aside.

Boil the diced potatoes in plenty of water until softened, but still al dente, about 8-10 minutes. Drain and set aside.

Heat 2 cups of the stock in a small saucepan. Turn off the heat and add the mushrooms. Place a lid on top and let sit for 15 minutes. Drain and set aside with the potatoes.

In a large stockpot, melt the coconut oil over medium heat. Add the liquid smoke, soy sauce and onion. Saute for about 7 minutes. Add in the garlic and saute for 2 minutes more. Add in the thyme, pepper and salt. Add in the flour, stirring briskly to avoid scorching. Add in the mirin to deglaze the pot.

Add in the 7 cups of remaining stock and bay leaf. Bring the stock to a boil and then immediately turn down the heat and simmer for 20 minutes. Test the stock and add more salt and pepper if desired.

Add to the pot the cashew cream, potatoes, mushroom pieces and cashew cream. Simmer for just a few minutes more. If you'd like to top the soup with some mushroom scallops, toss them in some melted earth balance and dried parsley and saute for a few minutes, until they are slightly toasted around the edges. Serve with oyster crackers or biscuits.

Spinach, Mushroom and Soysage Tart

2011-04-10T13:46:00.002-04:00

I made this tart the other night from a bunch of leftovers in the fridge that is similar to a pasta dish I recently created. I really like making savory tarts: you can combine a wide range of complimentary ingredients and spices into the tart and it will always come out of the oven tasting terrific. The one and only thing that this kind of tart demands is a filling that is really dry—if there is any significant amount of liquid in the filling, your crust will get soggy and bubble over when you bake it. So be sure to press your tofu and spinach really well, and saute your onions and mushrooms until most of the liquid is evaporated. This is perfect for a weekend brunch or light dinner.

INGREDIENTS
7 oz. Gimmie Lean soysage, roughly chopped
1 tsp fennel seeds
fresh cracked pepper
1 cup of onion, finely diced
1/2 cup bella mushrooms
10 cloves of garlic, sliced thinly
10 oz. tofu, pressed very well
5 oz. Follow Your Heart brand mozzarella, grated
12 oil cured olives, depitted and roughly chopped
1 pound fresh spinach
1 tsp dried or about 10 leaves fresh basil
1 tsp dried or 1 sprig of fresh thyme
1 prepared pie crust (I used Wholly Wholesome's Organic Traditional Pie Shell)
olive oil

METHOD
In a large skillet, heat about a tablespoon of olive oil over medium heat. Add the soysage and, while it is browning, break it up into small pieces with a wooden spoon. After about 10 minutes, the soysage should be nicely browned. Add the fennel seeds and fresh cracked pepper to the pan and saute for a minute or two more. Transfer the soysage to a large bowl to cool.

Add the minced onion to the skillet, until nicely browned and dried, about 10 minutes. Add in the sliced garlic and saute for a few minutes more. Add that mixture to the bowl with the soysage. (Make sure that all of the liquid has evaporated before doing this.)

Preheat your oven to 350.

Add the mushrooms to the pan, with a little more olive oil if needed. Saute until most of the liquid has evaporated, about 7 minutes. Transfer to the bowl to cool.

Crumble the pressed tofu into the pan, giving it a good squeeze through your fingers. Saute for a few minutes. Add the fresh or dried thyme and basil to the mix and stir until well combined. Transfer to the bowl.

Return to the pan, adding in small handfuls of spinach until wilted. Once all of the spinach has wilted, drain off any excess liquid from the pan and blot with papertowels until most of the liquid has been absorbed. Add the spinach to the bowl. Then add in the grated mozzarella and olives to the bowl and stir until well combined.

Gently spoon the mixture into the pie crust and smooth out the top with the back of a large spoon. Bake for 45 minutes. This is best when allowed to cool and then served at room temperature.

Chickpea Salad Sandwich

2011-04-06T06:57:00.003-04:00

Right after tofu, my favorite protein is the chickpea. Both of these things are totally blank canvases for developing and building upon any flavor you want. Because the chickpea is such a simple, cheap and easy ingredient to use, I always have tons of them stored away in my kitchen cabinet. A good soak overnight and a quick toss into the pressure cooker is all that's needed to prepare them. (For a quicker preparation, canned chickpeas may be easily subbed, just skip the pressure cooker step below.) For this dish (which makes perfect lunches for throughout the week), I combined the chickpeas, pulsed a few times in a food processor, with Vegenaise, a bit of red onion and carrot. It's an excellent lunch—filling, nutritious and simple.

INGREDIENTS
2 cups chickpeas, soaked overnight in plenty of water and rinsed in a colander or strainer
1 tsp baking powder
1/2 cup Vegenaise
1 TB tahini
1/4 cup finely minced red onion (optional)
1/4 cup grated carrot (optional)
2 tsp celery seed
1 tsp salt

METHOD
Place the chickpeas and baking powder into a pressure cooker and cover with plenty of water. Cook on high for about 25 minutes, until the chickpeas are cooked through (you should be able to mash them easily with a spoon). Rinse them well in a colander or strainer and place into a large food processor. Pulse them 3-5 times (you'll want them to still be a little chunky.)

In a separate large bowl, whisk together the rest of the ingredients. Add the chopped chickpeas to the bowl and combine well. Chill until ready to serve.

Fresh Mint and Fennel Frond Tea

2011-03-30T06:57:00.005-04:00

There are several vegetable trimmings that just don't belong in an all-purpose homemade stock: cilantro, lemongrass, ginger, mint and fennel, among other ingredients. Their flavor is either too strong or incompatible with the flavors of traditional root vegetable trimmings. Using these ingredients to make fresh tea is a great way to use up these delicate yet potent leftover ingredients, and a healthful way to enjoy their clean and crisp flavors. When making fresh tea, use very hot (but not boiling) water—it can break down and destroy the herb's beneficial oils and unique medicinal properties. I made this mint and fennel tea the other day and it tasted fantastic. It yielded a beautiful pale green color and the flavors complimented each other perfectly.

INGREDIENTS
10-12 mint leaves, cut chiffonade
handful of freshly cut fennel fronds and/or fennel pieces
4 cups very hot water

METHOD
Combine all ingredients into a small saucepan or stump teapot. Steep for 20 minutes. The herbs can be reused several times for fresh tea throughout the day.

Roasted Brussel Sprout Leaves

2011-03-28T06:35:00.000-04:00

Brussel sprouts, when roasted, emit a wonderful aroma that's similar to fresh-popped popcorn. This tiny belgian cultivar's leaves are both chewy and caramelized, smoky and crispy when roasted to perfection in a 400-degree oven. I usually just roast halved brussel sprouts but, for this dish, carefully removed the leaves with tongs as they were roasting to give every inch of them a good sear.

INGREDIENTS
10-12 brussel sprouts, washed and halved (remove and reserve the bases for making homemade stock later)
6 cloves of garlic, halved
olive oil
coarse sea salt

METHOD
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and lightly grease with some olive oil. Place the brussel sprout halves face down on the aluminum foil, topping each sprout with a little more olive oil. Place in the oven for 12 minutes. Remove from the oven and, using tongs, gently lift off the multiple layer of leaves from the sprouts, and place around the baking sheet, ensuring that the leaves do not overlap each other too much. Add the garlic to the baking sheet and return it to the oven. Check on the leaves and garlic every 3-5 minutes, removing any leaves that begin to slightly caramelize, placing those onto a plate or small bowl near your stovetop. Repeat this process until all of the leaves and garlic are slightly caramelized. Top with the coarse sea salt.

Raw Kale with Tofu Croutons and Pomegranate-Sesame Dressing

2011-03-20T20:15:00.004-04:00

I like to make this as a quick dinner during the week. Kale (especially in its raw form) is packed with nutrients, easy to prepare and tastes really good when paired with other textures and complimentary flavors. For this dish, I made a dressing by reducing some sweet, tangy and salty ingredients with toasted sesame oil and a touch of pomegranate molasses. The introduction of dry-fried tofu "croutons" to the dish adds some heartiness to this perfectly healthy and easy dinner.

INGREDIENTS
for the dressing:
1/8 cup balsamic vinegar
1/8 cup toasted sesame oil
1 TB soy sauce
1 TB raw agave nectar
1 tsp pomegranate molasses

for the salad:
14 oz. firm tofu, cubed into dice-sized pieces (no need to press the tofu: dry-frying actually works better when there is some moisture left in the tofu.)
1 bunch of curly kale, destemmed and ripped into small pieces
pomegranate seeds (optional)

METHOD
Whisk the dressing ingredients together in a small bowl. Set aside.

Heat some olive oil in a large saute pan over medium heat. Dry-fry the tofu cubes on each side until browned, about 7 minutes per side. It's not necessary to saute all sides. Add the dressing to the saute pan and heat until its bubbly and slightly thick, about 3 minutes. Transfer the tofu cubes and dressing into another bowl to cool.

Toss the kale, tofu and dressing together until well combined. Top with the pomegranate seeds.

Spicy Thai Hummus

2011-03-15T06:21:00.000-04:00

I love hummus. It's easy to make, cheap and packed with protein. I also love the spicy, citrusy and rich flavors that define thai cuisine. Could these two things possibly taste good together? This weekend, I got to work figuring it all out. I paired the plain yet noble chickpea with the vibrant and unique flavors of sriracha, coconut oil and cilantro, among other ingredients, with a fantastic outcome. I've made classic hummus a zillion times, but strayed far away from my usual course by replacing:

the olive oil with a blend of peanut, coconut and sesame oils;
the paprika with some sriracha;
the tahini with chunky peanut butter;
the salt with soy sauce; and
the lemon juice with lime zest.

To build upon and round out these flavors, I introduced lemongrass, fresh ginger and cilantro. Rice crackers (instead of pita bread) were a perfect vehicle for scooping up this flavorful, unique and delicate hummus.

INGREDIENTS
15 oz can of chickpeas, rinsed
1 lemongrass heart, chopped
10 sprigs of fresh cilantro, stems included, roughly chopped
zest of one lime
5 cloves of garlic, chopped
1 piece of fresh ginger (about the size of your pinkie finger), chopped
4 TB chunky peanut butter
1 TB organic, raw virgin coconut oil
1/8 cup peanut oil

1/8 cup toasted sesame oil
2 tsp soy sauce
1/2 TB sriracha, plus more to taste
water to thin out as needed

to serve:

chopped peanuts
fresh cilantro sprigs
thinly sliced shallots
crushed red pepper
sriracha

METHOD
Add all of the ingredients to a food processor, except for the water. Combine well. Start by adding in 1 TB of water, and keep adding more until a desired consistency is achieved. Sprinkle peanuts, shallots, cilantro springs and crushed red pepper over the top. Serve at room temperature with sriracha and rice crackers.

Vegan Rice Krispie Treats

2011-03-11T06:41:00.007-05:00

Making and eating these this past weekend made me supremely happy. I remember eating Rice Krispie Treats out of ziploc bags when I was a kid and these kind of brought back some of those good memories. Last weekend, I visited the nice people at Green Street Natural Foods in Melrose, looking for some Sweet & Sara Vegan Marshmallows to make these, which I found. However, the shop owner pointed out that Suzanne's Ricemellow Creme is better suited for making these rice krispie treats, as it melts instantly and is super-soft. I tried the ricemellow creme straight out of the container when I got home—it was rich and creamy and extremely airy and light. These turned out perfect: buttery, crispy, sweet and soft.

INGREDIENTS
4 TB Earth Balance
10 oz container of Suzanne's Ricemellow Creme
6 cups of crisp rice cereal
cooking spray

METHOD
In a large saucepan, melt the Earth Balance over medium-low heat. Add the ricemellow creme, stirring constantly until well combined. Turn off the heat. Add half of the cereal to the saucepan and mix well. Add in the rest of the cereal and mix until well combined.

Spray a large pyrex dish with the cooking spray. Transfer the mixture to the dish and spread evenly. Let it sit for about 15 minutes before serving.

Minted Quinoa Spring Rolls with Toasted Cashews and Tahini

2011-03-09T06:31:00.002-05:00

These spring rolls were really fun to make. Pairing fresh mint and raw tahini with quinoa created a rich and clean flavor that worked well with the smooth texture of the spring roll wrapper. I make this lime-soy sauce often to to go with a lot of fried dishes—but it also tastes great with this mostly raw dish.

INGREDIENTS
For the sauce:
1/4 cup mirin
1/4 cup soy sauce
1 tsp rice vinegar
2 TB brown sugar
2 tsp fresh squeezed lime juice
red chili flakes
1/2 tsp lime zest

For the spring rolls:
1/2 cup quinoa, rinsed in a fine meshed sieve
1 cup water
2 TB raw tahini
1/2 tsp salt
2 shallots, sliced
1 carrot, shredded
1 cup shiitake mushrooms, sliced
1/2 fresh mint, chopped
1/2 cup raw cashew pieces
olive oil for sauteeing
8-10 spring roll wrappers

METHOD
Make the sauce by whisking together the first seven ingredients. Set aside.

In a medium-sized saucepan, bring the 1 cup of water to a boil, and add in the quinoa. Lower the heat to a simmer and let it cook for about 15 minutes, stirring occasionally, until the quinoa has absorbed most of the water. Remove from the heat and add in the tahini and salt. Mix well.

In a small skillet, saute the shiitake mushrooms in some olive oil over medium heat until softened, about four minutes. Transfer to the quinoa. Next, saute the shallots until softened, about five minutes. Transfer that to the quinoa.

Wipe off any extra oil from the skillet and throw in the raw cashew pieces. Saute until they are slightly toasted, about three minutes. Add that, along with the carrots and mint, to the quinoa, mixing well. Place in a covered container in the refrigerator until cooled completely, about one hour.

To assemble the spring rolls, I use a large circular baking sheet. Run the spring roll sheets under some warm (not hot) water for about 30 seconds and lay it down on the baking sheet. Spoon about 1/4 cup of the mixture into the center of the spring roll wrapper.

To roll them, simply take the edge that's closest to you and fold it over the mound of quinoa mixture. Gently tuck it under the mixture, ensuring a tight fold. Roll it away from yourself just a bit, ensuring that the wrapper is tightly folded around the mixture. Now fold the sides in and continue rolling it away from you until its a nice cylindrical shape.

Before you proceed to rolling the next one, wipe off any moisture on the baking sheet. These will hold up very well in the refrigerator for about two days.

Roasted Beet Stack with Balsamic Vinegar and Fresh Thyme

2011-03-06T10:17:00.004-05:00

My mandoline slicer is one of my favorite kitchen gadgets. It's great for slicing beets because it produces perfect and uniform cuts in under a minute. Dousing those slices in balsamic vinegar and olive oil and roasting them brings out their earthiness while creating a unique caramelized flavor and wonderful chewy texture. When roasting, be sure place the bigger pieces along the outside of the baking sheet—those pieces will develop a beautiful char around the edges while the smaller interior pieces will develop a chewy texture and bright red color.

INGREDIENTS
2 large beets, washed and peeled
1/3 cup olive oil, plus more as needed
1/3 cup balsamic vinegar, plus more as needed
salt and pepper
1 TB fresh thyme, chopped

METHOD
Preheat oven to 400 degrees. Line two large baking sheets with aluminum foil and grease lightly with some olive oil. Slice the beets on a mandoline slicer and arrange on the baking sheets so they are slightly overlapping each other. Douse with the olive oil, balsamic vinegar, salt and pepper. Place in the oven for 20 minutes.

Remove from the oven and flip all of the beets over. Roast for an additional 10-15 minutes, ensuring that the beets do not burn. Once they are done, sprinkle with the fresh thyme and then let them rest on the baking sheets for about 5 minutes. Transfer to a plate and serve immediately.

Roasted Garlic Soup with Carmelized Shallots and Sage Croutons

2011-02-27T15:19:00.008-05:00

The other night, I was watching The Best Thing Ever Ate on the Food Network that spotlighted chefs from around the world describing the best garlic-heavy dishes they've ever had. I was especially intrigued by Simon Majumdar's description of a creamy garlic soup from Bayona Restaurant in New Orleans. The recipe and method he described sounded vague yet doable: combining lots of roasted garlic with herbs and broth. So I came up with this simple recipe and added in some caramelized shallots and buttery sage croutons at the end, which really introduced an interesting and complimentary texture to this rich and rustic soup.

INGREDIENTS
6 heads of garlic
4 TB Earth Balance
2 cups onion, chopped
2 tsp rubbed sage, divided
2 tsp fresh thyme, chopped
1 tsp salt

4 cups Imagine Organic No-Chicken broth
2 cups of stale bread, (I used an italian loaf) cut into 1X1 inch pieces
4 shallots, sliced thinly into rings
olive oil
pepper

METHOD
Separate the cloves from 5 heads of garlic. Do not peel. Place them in a medium-sized glass pyrex casserole dish and saturate well with plenty of olive oil. Cover with aluminum foil and place in a 350 degree oven for 40 minutes. Remove the aluminum foil and give the garlic a good stir and bake, uncovered, for 40 minutes more. Let the garlic cool and then separate the garlic from the skins into a small bowl. Set aside.

Take the remaining head of garlic—separate and peel. Cut each clove in half and then smash each one with the flat end of a knife. In a medium-sized stock pot, add 3 TB of Earth Balance over medium heat. Throw in the raw garlic and saute for 10 minutes, stirring frequently to ensure the garlic does not burn.

Add in the onions, 1 tsp of the rubbed sage, thyme and salt and saute for 10 minutes more. Then add back in the roasted garlic and broth. Simmer for 20 minutes over medium heat, making sure that the soup does not come to a boil. Blend well in the pot, using an immersion blender. Reduce the heat and let sit over the lowest heat possible on your stovetop while you prepare the shallots and croutons.

While the soup is simmering, make the caramelized shallots: heat 2 TB olive oil over medium-low heat and add in the shallots. Let them slowly get brown and only stir every 5 minutes or so. After about 20 minutes, they should be nicely caramelized.

Preheat your oven to 400 degrees. Toss the bread cubes in 1 TB of melted Earth balance, 1 tsp of the rubbed sage, and a dash of salt and pepper. Bake on a cookie sheet for 10 minutes.

To serve, ladle the soup into bowls and top with the caramelized shallots and croutons.

Raw Cashew Cheese with Oil Cured Olives and Fresh Tarragon

2011-02-24T07:56:00.002-05:00

Raw cashews are the perfect base for vegan cheeses and creams. They have lots of fat (flavor) but feature no dominant taste, so they are perfect for soaking and blending with other spices and ingredients. This recipe has been adapted from Chad Sarno's Cashew Cheese recipe, featured in VegNews. I've added some oil cured olives here for some saltiness and texture and layered it here with fresh chopped tarragon, which gives it a hint of herbiness and anise. The flavors worked really well here—the use of a ring mold to layer everything here isn't necessary, but it does fancy it up nicely if you're into that kind of thing.

INGREDIENTS
2 cups cashews, soaked overnight 
1 teaspoon (or the contents of about 6 capsules) New Chapter Probiotics All-Flora powder, dissolved in 1 1/2 cup of warm water 
2 tsp nutritional yeast 
1/2 TB onion powder 
1/2 TB garlic powder
2 tsp salt 
1 tsp white pepper
12 oil cured olives, depitted and chopped
4 TB fresh tarragon, chopped

METHOD
In a high-speed blender, blend soaked cashews with probiotic mixture until smooth. Line a large fine mesh strainer with 2 layers of cheesecloth or a tea towel and, using a spatula, scrape the cheese mixture onto the towel. Wrap the corners of the cheesecloth or towel up and over the cheese and twist the top until the mixture is sealed in. Place the mesh strainer into a bowl to catch any moisture that may seep through.

Place a weight on top of the cheese mixture. A heavy jug will work, but I like to use a sandwich bag with change, as it applies an even amount of weight across the entire surface. Place in a warm spot (I place mine on a radiator), to culture for 14 to 16 hours. During this culturing process, the cheese will really develop a good depth of flavor.

Once culturing is complete, you can add in some other flavors to the cheese. In a small bowl, combine the cheese with nutritional yeast, onion and garlic powder powder, salt and white pepper. Blend well with a spatula.

To serve: Take a round ring mold and place it on a plate. (I use a 1.75 X 3 inch mold.) Using a spoon, place a 1-inch layer of cheese on the bottom of the mold and press gently but firmly. Add a layer of the chopped tarragon and then spoon another layer of cheese over that. Add a layer of chopped olives and then a final layer of cheese. To serve, simply lift the ring up.

This also travels well if you'd like to bring along to a potluck or party. Just lay some saran wrap under the ring mold with plenty of overhang and assemble as described in the paragraph above. Once completed, gather the edges at the top and tie off tightly with a twist tie. It holds everything together perfectly until ready to serve.

Rosemary Soysage, Spinach and Mushroom with Farfalle

2011-02-23T06:25:00.005-05:00

This is a huge bowl of YUM. I found this recipe on epicurious years ago and kept taking things out, adding things in and tweaking things here and there until this concoction appeared and acted like it owned the place. Soysage, walnuts and mushrooms give the dish a wonderful heartiness while the spinach gives the dish a beautiful splash of bright green throughout. Oil cured olives are a perfect salty addition to top off this dish. To de-pit them, just press the flat side of of a knife down on each of them until you feel the pit—then simply pull the olive away and you'll have two perfect halves to throw into the dish.

About the spices in this dish: use fresh rosemary if you have it—dried will work, but fresh just elevates the dish to the next level. Fennel seed and pepper: these both bring out the flavor in the soysage perfectly, so be sure to use them if you have them.

INGREDIENTS
1 package of Gimmie Lean Soysage, sliced into cube-sized pieces
2 tsp fennel seeds
2 TB fresh rosemary, finely chopped, divided
8 ounces bella mushrooms, sliced
2 shallots, finely sliced
6 cloves garlic, thinly sliced
3/4 cup walnut halves

2 TB earth balance

1/2 cup dry white wine
black pepper
8 oz farfalle pasta

8 cups raw spinach
12 oil cured olives, depitted
olive oil for sauteing

METHOD
In a very large skillet, heat about 2 TB olive oil over medium heat. Add the soysage and saute about 10 minutes, breaking up the soysage as it becomes more firm. Add the fennel seeds, a few dashes of black pepper and half of the fresh rosemary. Saute 5 minutes more and transfer to a large bowl.

Add about 1 TB more oil to the skillet and add the mushrooms. Saute about 3 minutes. Transfer to the bowl with the soysage. Add the shallots and garlic to the skillet and saute for about 3 minutes, making sure that the garlic does not burn. Transfer to the bowl with the soysage and mushrooms.

Add the 2 TB of earth balance to the skillet and add the walnuts. Saute for 2 minutes and transfer to the bowl. Turn the heat up to medium high, wait about a minute and then deglaze the pan with the 1/2 cup of white wine. Reduce the heat back down to medium and add back into the skillet all of the contents of the bowl.

In a large pot, bring water to a boil. Add some salt and olive oil and the 8 ounce of pasta. Boil, stirring occasionally for 11 minutes.

While you are waiting for the pasta to cook add to the skillet, in small handfuls, the raw spinach until it is slightly wilted. Toss in the rest of the chopped fresh rosemary and oil cured olives.

Drain the pasta and toss everything together until well combined. Serve with lots of fresh black pepper.

Tofutti, Capers and Red Onion Beggars Purses

2011-02-20T16:50:00.010-05:00

Forget post-its and velcro—the best invention ever created since the beginning of time by anyone is Tofutti cream cheese. One of my biggest vegan indulgences is a freshly toasted bagel with rich and creamy Tofutti. I've recently been thinking of other ways to incorporate Tofutti cream cheese into other dishes and came up with these adorable little beggars purses. These were made famous in New York City in the 1980s by Susan and Barry Wine, owners of the Quilted Giraffe, after a visit to France. Originally filled with caviar and crème fraîche, this version of beggars purses is filled with tofutti, of course, as well as capers for some briny bite and minced red onion for some texture.

These are simple to make and look totally fancypants. If you dislike raw red onion, simply give them a quick saute in a tiny amount of olive oil before mixing them into the Tofutti or leave them out altogether. The recipe below makes 6 purses and could easily be doubled or tripled.

INGREDIENTS
One 8 ounce tub of non-hydrogenated Toffuti Cream Cheese
1/3 cup of finely minced red onion
4 TB capers
The Fillo Factory's organic fillo dough, thawed overnight in the refrigerator and left out to thaw at room temperature for 2 hours
12 chives
1/3 cup Earth Balance spread, melted

METHOD
Whip together in a small bowl the Tofutti cream cheese, onion and capers. Set aside. Cut the fillo dough into 5X5 inch squares to make about 25 sheets. They tear easily, so make some extra sheets just in case.

Assemble the purses by laying down one layer of fillo dough. Top that with another layer and brush lightly, using a pastry brush, some of the earth balance. Lay another sheet on top of that, and then another, brushing on that a thin layer of earth balance. Spoon a heaping tablespoon of the cream cheese mixture into the center of the fillo dough and gently lift up each corner, one by one, until all of the corners join at the top. Tie off the top lightly with some baking twine and place on a baking sheet lined with parchment paper. Repeat this process until you've used up all of the Tofutti mixture.

Preheat your oven to 375 degrees. In a small saucepan, bring some water to a boil and add the chives. Immediately turn off the heat and run the chives under cold water. Set aside.

Place your beggars purses in the oven for about 15 minutes, or until the tops are golden brown. Once they are done, let them rest for about 10 minutes. Remove the twine gently with scissors. Tie the end of two chives together to make one long strand and use to tie off the tops of the purses. Serve at room temperature.

Lemongrass and Kaffir Lime Tea

2011-02-13T09:25:00.002-05:00

I love lemongrass, but I hate throwing away all of those beautiful and fragrant stalks since only the heart is usable in most thai dishes. I've found that steeping those stalks in hot water is a great way to enjoy some mild tea—it also pairs perfectly with any thai or asian dish. It's clean and simple and can easily be combined with other fruits and herbs. You can steep this in a saucepan on the stove and serve or place in a Bodum coffee press (pictured) to serve.

INGREDIENTS
lemongrass outermost stalks, separated and bruised
3 kaffir lime leaves
lime wedges
ginger root, roughly chopped
8 cups boiling water

METHOD
Combine all ingredients in a saucepan or coffee press. Add boiling water and let steep for at least 10 minutes before drinking. There's no need to remove the components from the water, since the flavor is so mild.