Your local gastropub could only hope to top this, the best healthy bar food evuh…
Japanese Fusion Nachos!
This is less a recipw than a formula.
Vegan eggroll wrappers, cut into triangles, deep fried, drained well, and topped with:
-shredded vegan mozzarella -steamed edamame with sea salt -finely diced red bell pepper -sexy sauce [1 part sweet chili sauce + 3 parts vegan mayo (I use no-calorie)] -sliced scallions -wasabi smoked almonds -Everything Bagel Seasoning (sesame seeds + dried garlic, etc.)
If you have never enjoyed roasted oranges, skin and all, what are you waiting for?!
When I accepted a position teaching upper school art at Norfolk Academy in July, I had no idea that breakfast and lunch prepared by the talented refectory staff were part of the incentive package. And what an incentive. I am not a breakfast-eater, but I relish my specially-prepared vegan lunches.
We joke that the Academy owns an orchard, as we are fed a bounty of apples and oranges, tucked into our lunch bags. I find whole fruit a little messy to eat–I am not a fan of juice running down my chin–so by the end of each week, I have a collection of whole fruit. From the apples, I make bundt cakes once or sometimes twice a week for faculty members and staff. Sometimes, I use fresh oranges for the liquid.
But, when it occurred to me that roasted oranges in a salad might be a delicious way to use them, I conducted some research, experimented, developed this recipe, and never looked back. Try not to drink the dressing; it is that good.
Make dressing first:
Smokey Orange Dressing
*1/4 cup orange infused vinegar (I buy Orange Blossom Vinegar at Harris Teeter) *1/4 cup orange infused olive oil (I buy an rosemary-orange variety at Harris Teeter) 1 tablespoon hot chili oil (see my recipe on this website) 2 large cloves garlic, minced 1/4 to 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon sea salt Note: you can substitute sherry vinegar and plain olive oil plus zest of 1 small orange
Whisk together all ingredients in a small bowl.
Serve dressing over arugula with diced red onion, roasted oranges (recipe follows), and roasted pistachios.
Roasted Oranges
Slice oranges 1/8 to 1/4-inch thick. Place on foil or parchment paper on rimmed baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt. Roast oranges at 425 degrees for 20 minutes.
I made this beautiful bundt for Bob’s dad’s socially-distanced outdoor 89th birthday gathering for 9 and 2 on FaceTime. The surprise ingredient of a can of apple pie filling insures extra moistness and fall flavors.
3/4 cup vegetable oil 1 1/2 cup sugar 3 cups flour 2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 2 to 4 tablespoons non-dairy milk
1 tablespoon molasses 1 teaspoon vanilla 1/2 teaspoon almond extract 20 ounces apple pie filling (I leave the slices whole, but you could chop or mash) Optional: Maple-Cinnamon “Cream Cheese” Glaze (recipe follows)
Garnish: 1/2 cup chopped pecans and, optionally, 8 apple chips or dried apple slices
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine oil and sugar in large bowl of electric mixer. Beat at medium speed about a minute to dissolve sugar. Add remaining ingredients and beat a couple more minutes or just until completely combined, stopping to scrape down sides of bowl as necessary. Spoon batter evenly into pan and gently smooth top. Bake approximately 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, invert onto wire rack, and cool completely. Spoon Glaze around top and let cascade down inside and outside. Garnish with chopped or whole pecans and optional apple chips.
Maple-Cinnamon Cream Cheese Glaze 2 ounces firm tofu (I use regular for body) 1/4 cup vegan butter 1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon pure lemon extract or zest of 1 small lemon
1/2 teaspoon cinnamon
Approximately 4 cups powdered sugar
In bowl of large food processor, process all ingredients except powdered sugar for a few minutes or until completely smooth. Add half of powdered sugar and process until smooth. Repeat with remaining powdered sugar. Add additional powdered sugar if necessary to reach desired consistency.
Who am I kidding? This luscious bread is really a cake!
Gifted to yet another helpful colleague, my latest creation with the apples leftover from lunches at my new school–which surely owns an orchard–is simply insane in the flavor and texture departments.
If you are thinking that oatmeal=dry and crumbly, think again…and try not to do a header into the batter!
3 apples, stemmed, cored, and cut into chunks 1/2 cup vegetable oil 1 cup sugar 2 cups flour 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon vanilla 1/2 cup old fashioned oats
Preheat oven to 350 degrees. Grease a 5 x 9″ loaf pan. In food processor, process apples until finely chopped. Add remaining ingredients and process just until well combined. Stir in oatmeal. Transfer into prepared pan. Bake 50 minutes or until wooden pick inserted on center comes out clean. Cool in pan 10 minutes. Invert onto wire rack to cool completely.
This delicious and moist cake is a riff on those vintage chocolate cake recipes that use mayonnaise to replace oil and eggs. And it was my response to a growing mound of oranges from a week of Covid-necessitated bag lunches at the private school where I now teach. With the bountiful apples and oranges, wr joke that they must have an orchard.
As crazy as it sounds, this delicious and moist bundt cake can be completely oil-free if you use an oil-free mayo (and glaze it with something other than ganache). I use Walton Farms no-calorie accidentally vegan (yes, its true!) that I purchase at Harris Teeter.
But that is not the reason to make this recipe. No, its rich flavor and beautiful texture are the reasons why.
Chocolate-Orange Bundt Cake
3 cups flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/4 cups fresh squeezed orange juice
Optional: zest of 1 orange
1/4 cup concentrated coffee or more orange juice
2 teaspoons vanilla
3/4 cup mayonnaise (I used Walton Farms no calorie mayo)
Preheat oven to 350 degrees. Grease and flour 10-cup bundt pan. In a large mixing bowl, beat or whisk together all ingredients for about 2 minutes or until smooth and completely combined. Spoon into prepared pan, gently smooth top, and bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack, cover with a dish towel, and cool completely. Glaze as desired.
Not your typical fall fare, this cleaned-up-bar-food celebrates autumn’s apple bounty and may be an all-time favorite flavor combo.
I used green apples, but red or a combination would be lovely too. Choose your favorite sweeter or more tart variety; all will be delicious, just with different flavor notes. Some recipes add honey/agave and apple pie spices, but I prefer it without, though a pinch of allspice is nice.
The “white cheddar” nachos were inspired by a food blogger describing a meal in a Nashville restaurant. I literally had to make my version the same night.
I use vegan shredded mozzarella, though smoked gouda sounds delicious and fall-like too. And, for the chips, I deep fried vegan eggroll wrapper triangles because nothing is crisper or more textured. But use whatever chips you like and the dish will still be a favorite.
After frying and draining the triangles, I spread them on a plate, topped them with the cheese, popped them in the microwave for 1 minute, and then spooned a generous portion of the bright and zesty pico over the top, a perfect counterpoint to the rich, melt cheese and ever-so-slightly oily chips.
I think the pico is best made and refrigetated a few hours before serving so the flavors marry nicely.
Green Apple Pico de Gallo
2 green apples, stemmed, cored, and diced
Juice of 1 lime
1/2 teaspoon sea salt
1/4 cup diced cantaloupe or red or green grapes (for a sweet note and a texture contrast)
Optional: pinch ground allspice
1/4 cup diced red onion
1 jalapeno, stemmed. cored, seeded, and very finely chopped
2 tablespoons minced fresh cilantro
1 teaspoon finely chopped garlic (1 large clove)
Pour lime juice over apples and sprinkle with salt to prevent the oxidation while you prepare/assemble other ingredients. Then stir all together, taste, adjust, and serve or refrigerate, covered, to allow flavors to marry.
I put this addicting condiment on everything…or nothing!
I first became hooked on it in Braised Tofu in Hot Chili Oil–with bell peppers, sliced garlic, and fried peanuts–at Judy’s Sichuan in Virginia Beach, VA.
My first attempt was an utter fail, but the next method I developed is never-fail. I stir this Hot Chili Oil into–or drizzle it over– roasted vegetables, beans and legumes, grains, salads, noodles, soups, vegan mayo and sauces, and even into popcorn. It makes everything better! And it makes a quick and easy gift.
1- 7.41 ounce jar Laoganma Spicy Chili Crisp (I purchase at Kroger)
1/4 cup olive, peanut, or vegetable oil
1/4 cup orange infused olive oil or another 1/4 cup olive, peanut or vegetable oil (the orange and chili combo will send you!)
5 cloves garlic minced, covered, and heated for about 30 seconds in microwave to soften
Optiomal: sea salt
Decant Spicy Chili Crisp into a 12 to 16-ounce jar. Stir in oils, garlic, and optional salt. Store, covered, in fridge. Feed mixture periodically with more Spicy Chili Crisp, oils, garlic, and salt, as desired.
These plant-based bars are irresistible autumn coziness personified. The four layers go together quickly if you make three of the layers in the same food processor bowl without even wiping it out. The tofu-based cheesecake layer is a dead ringer for its dairy cousin and a luscious complement to the spiced apples and crumbly topping. For those watching calories, these bars are even delicious made with Truvia brown sugar substitute.
Crust: 1 cup flour 1/4 cup brown sugar 8 tablespoons vegan butter
Preheat oven to 350. Line an 8 or 9-inch pan with a wide strip of parchment paper or foil to aid in removal. Pulse ingredients in food processor until mixture holds together in moist clumps. Press evenly into pan and bake for 15 minutes.
Cheesecake Filling: 8 ounces extra firm tofu 1/2 cup sugar 2 tablespoons cornstarch Juice of 1/2 large lemon 1 teaspoon vanilla Optional:1/2 teaspoon almond extract
Process for a couple of minutes or so in food processor, scraping down sides of bowl as necessary, until smooth and creamy. Pour filling over warm crust.
Apple Pie Filling:
1/2 cup water, divided 1 teaspoon apple pie spice, pumpkin pie spice, or ground cinnamon 1/4 teaspoon salt 2 apples, halved, cored, and thinly sliced or chopped (I don’t peel them, but you can) 2 tablespoons cornstarch
Poor 1/4 cup water into large skillet followed by spice, salt, and apples. Cook over medium heat until apples start to become tender, stirring occasionally. Whisk cornstarch into remaining water to dissolve, pour over apples, gently stir, and continue cooking until thick and apple slices are softened. Arrange apple slices in 3 rows over cheesecake layer.
Topping:
1/2 cup flour 1/2 cup Brown sugar 1/2 teaspoon apple pie spice, pumpkin pie spice, or ground cinnamon 4 tablespoons vegan butter 1/4 cup old-fashioned oats 1/4 cup chopped pecans
Pulse together first four ingredients in food processor until mixture holds together in moist clumps. Stir in oats and pecans. Sprinkle over apples in an even layer and bake for 30 minutes. Cool, cover, and refrigerate before slicing with a serrated knife and serving.
This dish is so quick and easy and tastes like authentic Chinese takeout! Add tofu, as pictured, or mushrooms for an even heartier take.
I think my garnish is so cute: a retro flower made just from what I had on hand: a water chestnut with a cashew and hot chili oil center.
1/2 cup catsup 1/2 cup rice vinegar 2 tablespoons dark molasses 2 teaspoons soy sauce 1 red bell pepper, cored and cut into chunks slightly larger than dice 1 green bell pepper, cored and cut into chunks slightly larger than dice 1 white or yellow onion, cut into chunks slightly larger than dice 1-20 ounce can pineapple tidbits in juice, drained and juice reserved (refrigerate half of pineapple for another use) 2 tablespoons cornstarch Optional add-ins: 1 pound cubed extra firm tofu or sauteed mushrooms Optional garnishes: sliced water chestnuts, lightly salted and roasted cashew halves, and hot chili oil
In a medium bowl, whisk together first 4 ingredients and set aside. In a tablespoon of oil or hot chili oil, or about 4 tablespoons water, sprinkle bell peppers and onion with salt and sauté until tender. Pour catsup mixture over, stir, and heat through. Whisk cornstarch into reserved pineapple juice and add to skillet with pineapple tidbits, cooking and stirring until mixture is thick and heated through. Stir in tofu or mushrooms if desired, and heat through. (Or you can saute mushrooms with other vegetables. ) Serve over rice, if you like, garnished as desired. I like to create retro flowers out of sliced water chestnuts with centers made out of 2 cashews each and a dab of hot chili oil.
