September 17, 2011September 17, 2011 by betsy

Vegan Curried Apple-Scallion Fritters with Maple-Chutney Syrup

Y ield: 16 small fritters

Today is gloriously chilly and rainy; it really feels like fall. And with the first hints of fall comes my longing for comfort foods. So by about 11:30 this morning, I found myself feeling a bit peckish, but caught between my desire for something sweetish a la breakfast or more savory a la lunch.

I was leaning toward something with sweet potatoes, but had ideas for them that suited a bigger appetite than I had at the time. So I decided to save them, but spotted a lone Virginia apple in a bowl nearby and instantly decided on savory apple fritters, the pancakey kind, not the deep fried variety.

Fritters are so versatile that it would have been easy to load them up with all manner of finely diced or shredded veggies, but I decided to keep the veggie ingredients simple and use some complex spices. As I inhaled the aroma of the shredded apples, smoked paprika came to mind, so in it went. And I love curry and apple together in a seitan or tempeh salad, so I decided to add a bit of curry powder. I then sprinkled in a little turmeric for color and aroma, but the golden batter–made even more so by my inclusion of both flour and corn meal mix–still seemed to need an infusion of “warm” spices on this cool day. So after perusing my spice carousels, I opted for ground cardamom and mace. Lovely!

As they cooked, I started fantasizing about what I should drizzle over them. I love the flavor of maple with both apple and savory ingredients,–who doesn’t!–so maple syrup would be the base. But what would really tie the syrup to the flavors of the fritters? Ah, chutney! And I offer you two different preparations because if one savory syrup is good, two are better.

If these fritters sound good to you, I hope you have time to gather the ingredients together and whip them up for your Sunday brunch. But, if not, this weekend, then soon while fall apples are bountiful.

1 cup white whole wheat flour

1/2 cup cornmeal mix (if you use plain cornmeal, you’ll need to adjust the baking powder and soda)

optional: 2 tablespoon nutritional yeast

1 teaspoon smoked paprika

1 teaspoon curry powder

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

optional: 1/8 teaspoon ground mace

1/8-1/4 teaspoon garlic powder

1/8-1/4 teaspoon onion powder

Pinch of sea salt + more to taste

1 cup unsweetened soy milk

2 medium sweet-tart apples, stemmed, cored and grated (I use my food processor with its grater attachment for this task)

4 scallions, thinly sliced (reserve a few of the green slices for garnish)

Canola oil for frying

Maple-Chutney Syrup (recipe follows)

Garnish: vegan sour cream and green scallion rings

Line a platter or plates with paper towel. Preheat oven to its lowest temperature. In a large bowl, combine all dry ingredients. Make a well in the center and pour in soymilk. Use a form to incorporate the soymilk into the dry ingredients. Fold in apple and scallion. Check for seasoning and adjust as necessary. Heat a thin layer of corn oil in a large cast iron skillet over medium high heat. Place 8 slightly rounded tablespoons of batter evenly spaced into the skillet and fry a couple of minutes on one side or until golden. Flip and fry an additional 2 to 3 minutes on the reverse. Adjust temperature if necessary so that fritters can fry at least 2-3 minutes on each side without browning because they may look golden on the outside before being fully cooked throughout if not allowed to cook a sufficient amount of time. Remove to the lined platter or plates and place in the warm oven. Repeat with remain batter. Serve fritters, warm, topped with Maple-Chutney Syrup, a tiny dollop of vegan sour cream, and a green scallion ring or two.
Maple-Chutney Syrup

1/4 cup + 2 tablespoons maple syrup

2 tablespoons prepared chutney (link a mango variety)

1/4 cup + 2 tablespoons maple syrup

2 tablespoons pomegranate molasses

1/2 teaspoon (or more to taste) prepared cilantro chutney (this bright green chutney is sold in a jar at Indian markets)

In a small bowl, whisk together all ingredients until well combined.

September 13, 2011September 15, 2011 by betsy

Vegan Taco Morocco

My Vegan Moroccan Chickpeas and Eggplant with Marrakesh Olive Pesto makes a beautiful taco filling.

To save time, you can use prepared taco shells, but I like to make them the way my mam-ma taught me:. They’re a little oilier, but oh-so-flavorful and softly crisp rather than shatteringly so:

Line a plate or platter with paper towel or a brown paper bag. If making more than a couple, preheat oven to the lowest setting. Heat a thin layer of canola oil in a large cast iron skillet over medium-high heat. Hold a corn tortilla in a U-shape with the lowest part touching the bottom of the skillet. I allow about an inch of width to rest on the bottom so that there is a nice space in which to spoon the filling.

Being careful not to burn yourself–you can use tongs if you prefer–hold the taco shell in this position for 0r so seconds until brown and crispy. Then lay it on it’s side and fry the first side another 30 or so seconds until golden brown. Gently flip it and repeat. While each side is frying, I like to use tongs or a spatula to hold the top flap away from the bottom one so that they don’t stick together. Drain on the lined plate and keep warm in the oven. Yes, this takes more time, but it’s so worth it!

Stuff each shell with some of the Chickpea and Eggplant Filling followed by the Olive Pesto. If you have cilantro, tuck a little of it inside for delicious flavor and color contrast. To serve, lay each taco on a serving plate, dollop with some vegan sour cream, and garnish with whatever you like, say, more cilantro, almonds, olives, or even a tiny tomato wedge.

September 11, 2011September 11, 2011 by betsy

Vegan Tunisian Zucchini and Chickpea Flour Fritters with Pomegranate-Maple Syrup

Yield: 8 fritters

I only stopped eating because there were no more.

These fritters are a beautiful brunch dish, appetizer or side dish. Warmly spiced and golden with flecks of bright green, they are the perfect foil for my Vegan Pomegrante-Molasses Syrup and the tiniest dab of vegan sour cream.

Last night I attended an art opening with my close friends, Trish and Ken Pfeiffer. When we returned to their house, I saw their bountiful rosemary bush and lamented that mine had not done well this summer. So Trish snipped me off a big bag full of beautiful piney stems. Once home, I drifted off to sleep thinking about what delectable dish I would make with it. Actually, I went to sleep watching a devastating program about the 9/11 terror attacks, whose 10th anniversary is today, but my dreams were perfumed with rosemary.

I should never walk the dogs on an empty stomach, but I did this morning, fantasizing for two miles about what I would whip up when we got home. With a zucchini in the fridge from my last run to the farm market and North African flavors on my mind from what I’ve been cooking lately, I came up with Zucchini and Chickpea Flour Fritters flavored with some spices that scent the food from that part of the world.

But, when I had lowered my nose into the fragrant bag of rosemary last night, something told me that it would be delicious paired with chipotle peppers in adobo. Not having any, but instead having some chipotle chili powder, I used it and arrived at the non-traditional but subtlely intoxicating spice mixture, that makes these fritters extra special.

For serving, they are delicious topped with my chutney (search “chutney” on this site for some tasty ones), Moroccan Chickpeas and Eggplant, Marrakesh Olive Pesto and believe it or not, plain maple syrup. But if you want to send them right off the charts, by far the most simple, interesting, and addicting is my Pomegranate and Maple Syrup with a tiny dab of vegan sour cream.

Fritters

1/2 cup chickpea flour

1/2 teaspoon baking powder

1/8 teaspoon chipotle chili powder

1/8 teaspoon ground cumin

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon sweet paprika

1/8 teaspoon turmeric

Sea salt to taste

1/2 cup unsweetened soymilk

1 tablespoon minced fresh rosemary leaves

2 cups lightly piled grated zucchini, including the skin (avoid packing zucchini shreds)

Canola oil for frying

Pomegranate-Maple Syrup

Vegan Sour Cream

Rosemary leaves for garnish

Line a platter or plate with paper towel or a brown paper bag. In a medium bowl, whisk together all fritter ingredients, except zucchini and canola oil, until well combined. Avoid over-mixing. Lightly fold in zucchini just until well distributed. In a large cast iron skillet over medium-high, heat a 1/4-inch layer of oil. Drop batter by rounded tablespoons into the oil and cook approximately 3 minutes on one side until golden brown. Gently flip and repeat. Lower the heat if necessary to allow you to cook the fritters for this amount of time, which they will need to be cooked completely through. Note: the fritters may look golden and crispy on the outside, but not cooked completely through, which is why timing them is necessary. Remove the fritters to the prepared platter or plate to drain and then transfer them to serving plates. Serve immediately drizzled with Pomegranate-Maple Syrup and topped with a tiny dollop of vegan sour cream and a couple of rosemary leaves.

Pomegranate-Maple Syrup:

Note: This is not so much a recipe as the most basic of formulas.

1 part Pomegrante Syrup (available in Mediterranean and Middle Eastern markets)

4 parts maple syrup

Whisk together in a small bowl until well combined.

September 10, 2011September 11, 2011 by betsy

Vegan Fresh Fig (or Other Fresh Fruit) and Cashew Cream Crostada with Rosemary Caramel Sauce

Yield: 4 tarts

Until now, I’ve always used sweetened cashew cream as a topping. But something made me wonder what would happen if I baked it as a filling in a darling little tart that I call a crostada because they seem a little Italian, especially when bathed in my glistening Rosemary Caramel Sauce, inspired by my love of my vegan cheese spreads, fresh figs, and rosemary. So what did happen? The emergence of one of my favorite desserts of summer! But when figs aren’t in season, top them with any soft or lightly sauteed fruit. And feel free to mix and match the herb you add to the sauce to best complement your choice of fruit.

1/2 cup Cashew Cream (recipe follows; must begin making the day before you plan to use, as cashews soak over night)

2 tablespoons natural sugar or confectioners’ sugar (the former will lend a hint of crunch, while the latter will yield a smoother product)

approximately 1/2 teaspoon lemon zest (optional)

Crostada Dough (recipe follows)

2 fresh figs (or other soft fruit, such as banana slices, lightly sauteed in vegan butter and a pinch of sugar)

Rosemary Caramel Sauce (recipe follows)

Cashew Cream (this recipe entitled “Chantilly Whipped Cream” is from The Blooming Platter Cookbook, page 153):

Note: this recipe will yield approximately 2 cups, more than you need for the crostada, but you’ll enjoy having it on hand.

2 cups raw, unsalted cashew pieces, divided

2 cups water, divided

6 tablespoons confectioners sugar

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

Place 1 cup of the cashews in a medium bowl and cover with 1 cup of the water. Cover the bowl and refrigerate overnight. Drain and rinse the cashews in a colander. Transfer the cashews to a food processor, add the remaining one cup of water and process until creamy, scraping down the sides of the bowl as necessary with a rubber spatula. Add the remaining cup of cashews and process another few minutes , or until thick and creamy, again scraping down the sides of the bowl as necessary. The mixture should have enough body to hold a peak. Add the confectioners’ sugar, lemon juice, and vanilla extract and process until combined. Taste and adjust flavoring if necessary. Transfer the cream into an airtight container and chill for at least an hour before using. Remove 1/2 cup of the cream to a small bowl, and return the remainder to the refrigerator. Into the 1/2 cup of cream, stir the 2 tablespoons of natural sugar and optional lemon zest. Set aside.

Crostada Dough (this recipe is from The Blooming Platter Cookbook, page 168):

Note: this dough is the world’s easiest and best-behaved around. I’m just sayin’…I thought I had added too much ice water, but I just pulsed it a couple more times, lifted out the ball, and placed it on my very lightly floured surface, turning it over once to coat both sides, and it was perfect.

3/4 cup + 2 tablespoons white whole wheat flour (or unbleached all purpose flour)

pinch of sea salt

3 tablespoons non-hydrogenated coconut oil (semi-solid at room temperature; now considered part of a healthy diet!)

Scant 1/3 cup ice water

Preheat oven to 400 degrees. Line a baking sheet with Silpat or parchment paper, or use a seasoned baking stone, and set aside. Combine the flour, salt, and coconut oil in a food processor, and pulse a few times until the coconut oil is evenly distributed and the dough looks like coarse sand. Begin adding water, 1 tablespoon at a time, pulsing a few times after each, just until the dough comes together. It should be slightly moist, but not sticky, very easy to handle, and formed into somewhat of a ball. Lift it out of the processor, gathering up any loose bits, and divide the dough into fourths.

On a very lightly floured surface, shape each into a small disk and then roll out, using a lightly floured rolling pin, to about 5 inches in diameter. The dough should be quite thin, but not so much so that it will tear. Gently lift each dough circle and place on prepared baking sheet, gently reshaping if necessary. (I like to use the tried-and-true method of rolling the circle of dough around the pin, transferring it to the baking sheet, and then unrolling in place)

Assembly:

Place 2 tablespoons of cashew cream in the center of each circle of dough, gently shaping it into a disk with a generous border of dough. Gently fold the edges of the dough over the outer edge of the filling, pleating the dough as you go. Be sure to leave an opening in the center in which to place the fig half. Bake for approximately 15 minutes, but check periodically to avoid over-browning. Remove the baking sheet from the oven and, as soon as the crostada are easy enough to handle, use a metal spatula remove them to a wire rack. With the back of a spoon, make a depression in the filling of each tart and nestle a fig half, cut side up, inside. Place each tart on a serving plate and drizzle withe the Rosemary Caramel Sauce. Serve immediately and pass extra sauce. These crostada are best served just after baking or, stored, covered, in the refrigerator and allowed to come to room temperature.

While tarts bake make sauce:

Rosemary Caramel Sauce

4 tablespoons vegan butter

1 cup natural sugar

1/2 cup soy creamer

Pinch of sea salt

1 tablespoon minced rosemary

Dash of vanilla extract (optional)

Place butter, natural sugary, soy creamer and salt in a one quart saucepan over medium heat. Cook and stir or whisk frequently for about 5 to 7 minutes or until mixture thickens. Remove from heat and stir in rosemary. Allow to cool slightly and then taste to determine if you want to add the vanilla. I prefer it without as it dulls the lovely flavor of the rosemary. Use right away or pour into a bowl or jar and allow to cool. Refrigerate any leftovers tightly covered. Reheat to use.

August 27, 2011August 27, 2011 by betsy

Vegan Lentil Salad with Fresh Figs, Blue “Cheese” Dressing, and Smoked Almonds

Yield: 4 servings

With a bag of fresh figs recently plucked from a friend’s tree, I have been in a frenzy of fig-inspired recipe creation before these fleshy and succulent wonders of summer are all gone. In our climate, they are still available, as I saw some at the farm market just today. Plus, my friend’s tree was laded with green ones, not yet ripe for the pickin’.

This is one of a couple of recipes that is inspired by one of my all time favorite appetizers, which I will also post: a fresh fig stuffed with vegan cheese and a smoked almond. It simply doesn’t get any better.

For some flavorful protein and color contrast, I decided to layer the other ingredients over a bed of simply prepared lentils. I like to buy them already steamed from Trader Joe’s. They are inexpensive and beautifully textured. You can find them in the produce section in one-pound packages.

Once fig season has faded, enjoy this salad topped with something like cooked or raw apple wedges or even cooked sweet potato cubes. Both would be delcious with the blue “cheese” dressing and smoked almonds.

1 pound of steamed or otherwise cooked lentils, drained if necessary (the should be firm, not soft or mushy)

1 medium red onion, cut into 1/4-inch dice

2 tablespoons balsamic vinegar

sea salt and freshly ground pepper to taste

6 to 8 fresh figs, stemmed and sliced in half vertically

1/4 cup or more vegan Creamy Blue “Cheez” Dressing (recipe follows)

1/4 cup coarsely chopped smoked almonds

Optional garnish: fresh parsley sprigs

In a medium bowl, toss together the lentils with the onion, balsamic vinegar, and salt and pepper to taste. Divide the mixture evenly among 4 salad plates. Top each with 3 or 4 fig halves, flesh side up. Then drizzle each with a tablespoon or so of the dressing and sprinkle with a tablespoon of the almonds. Serve immediately. Salads may be prepared in advance without the dressing and almonds, covered, and stored in the refrigerator. Dress and garnish them just before serving. The dressing is easiest to drizzle if allowed to come to room temperature or heated for a few seconds in the microwave.

Creamy Blue “Cheez” Dressing

½ cup sesame tahini
½ cup extra virgin olive oil
1 ¼ teaspoons salt
1 teaspoon crushed garlic or garlic powder
1 teaspoon light miso
¼ teaspoon pepper (I use white to prevent black flecks)
¼ cup lemon juice
¼ cup white vinegar
1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley

In a medium bowl or food processor, beat together first 6 ingredients until creamy and smooth. Vigorously beat in lemon juice and vinegar until well combined. Stir in parsley or add a very small rinsed and drained bunch to the food processor and pulse a few times to mince and distribute. Keeps 10-14 days in an airtight container in the refrigerator. Stir well before serving.

Dressing Source: slightly adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak (the only changes I made were to omit all of the water, as it made the dressing far too thin, and add more parsley).

August 27, 2011August 27, 2011 by betsy

Vegan Brie, Homemade Chutney, and Fresh Fig Tart

Yield: 1 8-inch savory tart

In my opinion, having a friend with a fig tree is almost better than having your own because the birds make such a mess of them.

So, when one of the barristas at my local Starbucks recently invited me over to pick figs from her abundant tree, I jumped at the chance. I had never seen anything like it! The tree–which had been split by lighting to or three decades ago and had formed two enormous trees–dwarfed her suburban back yard. So, I battled all manner of flying thing for my fair share.

Though I wasn’t greedy, I nevertheless bagged more than I could eat, so when I needed to stop over at a friend’s last Sunday afternoon to consult with him about a fun project (that you will be reading about here in a few weeks; I don’t want to do anything to jinx the outcome!), I decided to make a little fig treat for him and his fiance. And I wanted to make something sweetly savory. Remembering that I had some leftover chutney-topped vegan brie in the fridge (the brie is from a recipe on p. 30 of my new Blooming Platter cookbook), and that one of my favorite all-time appetizers is fresh figs stuffed with vegan brie and a smoked almond, I decided to make a tart that combined all those flavors.

I started with my never-fail press-in crust as the base. Then I gently swirled the brie and chutney together before smoothing it evenly over the crust. Next came concentric circles of gorgeous red figs halves with whole smoked almonds nestled upright between them and a very light drizzle of balsamic vinegar.

I think you’ll agree that the result is quite stunning. Apparently it was also a taste sensation because I received an email message with the subject header “Holy Tart!” and a text message saying, “D***! It’s good!” See what you think before the last of this summer’s figs disappear from market shelves…or your friends’ trees.

1 1/4 cups vegan brie (recipe follows–make the day before or very early in the day you plan to serve it)

1 baked Press-in Pie Crust, cooled to room temperature

3/4 cup homemade or purchased chutney (if you’d like to make a fresh one–the best!–just search “chutney” on my blog and you will find several outstanding ones to choose from; in fact, for this recipe, I used a combination of two in contrasting colors)

Approximately 20 fresh figs, stemmed and sliced in half vertically

Approximately 20 whole smoked almonds

Optional: a drizzle of about 2 tablespoons of balsamic vinegar or balsamic reduction

In a medium bowl, swirl together brie and chutney, stopping before they are completely combined. Spread evenly over the bottom of the cooled tart crust. Arrange the figs, flesh side up, in an attractive pattern over the surface of the cheese and chutney mixture, and then tuck whole almonds, standing upright, between the figs. Serve immediately with a very light drizzle of balsamic/balsamic reduction. Or store, covered, in the refrigerator until about 30 minutes before serving time, waiting until you serve the tart to drizzle it with the balsamic.

Vegan Brie (you will need about half of this recipe, but you’ll enjoy having the leftovers around)

14 ounces extra-firm tofu, pressed, drained and blotted dry

3/4 cup roasted cashews

6 tablespoons nutritional yeast

1 tablespoon miso

3 tablespoons beer or non-alcoholic beer

1 tablespoon fresh lemon juice

2 teaspoons onion powder

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1/8 teaspoon ground coriander

Combine the tofu, cashews, nutritional yeast, miso, beer, lemon juice, onion powder, salt, garlic powder, and coriander in a food processor. Process until smooth, scraping down the sides of bowl as necessary. Line two soup bowls, approximately 5 inches in diameter, with plastic wrap and scrape half of the mixture into each one. Smooth the tops, fold the edges of the plastic wrap down to cover the surface. Top with a smaller bowl or plate and place a heavy can on top to weight it down. Refrigerate for 4 or more hours.

Press-In Pie Crust

1 1/2 cups white whole wheat, unbleached all-purpose, or whole wheat flour (or a combination)
1 teaspoon salt
2 teaspoons sugar
1/2 cup canola oil
2 tablespoons unsweetened or plain soymilk

Place dry ingredients in a medium bowl. Pour the oil and milk over the dry ingredients and work around with a fork and/or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of an 8 to 9-inch tart pan. The bottom and side of a glass work nicely for this task. Bake crust for 10-12 minutes or until firm and slightly golden. Allow to cool completely on a wire rack.

Source: http://www.steptalk.org/

August 25, 2011August 25, 2011 by betsy

My Friends and I Ate Like (Vegan) Field Hands at Founding Farmers in D.C.

OLYMPUS DIGITAL CAMERA — Vegan "Fish" and Chips at Founding Fathers Restaurant in D.C.

What’s better than introducing two of your nearest and dearest?

Nothing, unless it’s introducing them over a fabulous lunch at the hip and eco-sensitive restaurant, Founding Farmers!

In the middle of July, Allison Price, a close friend from my time in Nashville some 20+ years ago, spent a week here in VA Beach. In the middle of the week, she and I headed to D.C. for an overnighter.

Our visit included lunch with Sonya Harmon, another close friend from some 10+ years ago when we worked together at the Contemporary Art Center of VA, followed by the Hirshhorn Museum and Sculpture Garden and the National Gallery of Art Sculpture Garden.

Sonya now lives in the D.C. area and generously took the afternoon off from work so that she could join Allison and I for lunch and a little museum-going. Both of these gifted gals coincidentally now work as editors and feel they’ve known each other for a long time. Our lunch destination was Sonya’s spot-on recommendation. Another coincidence: Joe and I and another couple with whom we spent New Year’s Eve in D.C. had tried to get into Founding Fathers for brunch on New Year’s Day, but it was too crowded.

I am patting myself on the back for trying it again, as I enjoyed one of the most satisfying restaurant meals in recent memory. Granted, the company was tops, which added to the experience immeasurably, but the restaurant was beautiful and comfortable in an eco-chic way, the service friendly and professional, and the food outstanding. I splurged on the vegan “Fish” and Chips from their vegan menu and, for the record, I did NOT eat all of the chips and fries!

But I devoured the fried tofu “fish” and wasn’t hungry again until 9 p.m., and then only because our hotel, Hotel Palomar (fabulous!) at 2121 P Street, NW, was next door to a magnificent Moroccan Restaurant called Marrakesh Palace where we dined on soup, chickpeas, and homemade bread spread with this nearly indescribable “pesto” of tomatoes, onions, garlic, celery, carrots, olives and olive oil.

The next morning, Allison and I drove to Baltimore with one destination in mind: the American Visionary Museum. It came highly recommended by Trish and Ken Pfeifer, local collectors of “outsider art” among other genres who make an annual sojourn to the museum, and we weren’t disappointed. In fact, we were thrilled. It was such a refreshing change of pace from the rarefied atmosphere of the “Fragments of Time and Space” temporary exhibition at the Hirshhorn and their too often BS-ridden text panels. A couple of pieces in the exhibition were noteworthy. But too much of it fell in the “Emperor Has No Clothes” category.

Don’t get me wrong: I love contemporary art, worked as a contemporary art museum education director for 11 years, and frequently incorporate it into my studio art classes. But precisely because I find so much of it so deeply meaningful, I cannot abide pseudo-intellectual/academic art or writing about it. Sorry folks: too often the emperor has doffed his drawers!

The American Visionary Museum proved to be a peak artistic and cultural experience, worth enduring the stop-and-go traffic during our 6-hour ride home (which should have taken about 4 1/2). Al and I talked until we were hoarse. In fact, that morning, our eyes and mouths had snapped open simultaneously and we didn’t close them for a good 15 hours!

August 25, 2011August 25, 2011 by betsy

Vegan Fresh Blueberry and Golden Grape Tomato Chutney

When the Condiment Queens recently requested chutney, I hopped to!

My dear friend, Ann, who, thankfully, just had successful open-heart surgery, and her daughter, Dearsley, who is serving as her primary hospital advocate, are self-proclaimed “Condiment Queens.” Though these gals are very self-sufficient, when asked if there was anything I could bring them, they both requested something low-salt and high-flavor to perk up the perfectly competent and imperfectly bland institutional food. I was immediately at their service.

I’m not much of a nurse–I once let my husband sleep through an important timed dose of medication following some orthopedic surgery–but I am only too happy to heed the culinary call. A trip to one of our local farm markets produced gorgeous and succulent blueberries and golden grape tomatoes. Since virtually any produce that grows in the same season is compatible in terms of taste, I knew they would marry harmoniously in this beautiful, flavorful and low-salt chutney. Vinegars, herbs and spices more than compensate for the tiny amount of salt.

If you hurry, at least where we live in southeastern Virgina, this seasonal produce is still yours for the pickin’.

1 tablespoon olive oil

1 medium-small onion

Pinch of sea salt

2 large cloves garlic, minced

2 cups fresh golden grape tomatoes

2 cups fresh blueberries

1 Anaheim chili pepper, very finely diced

1/2 cup balsamic vinegar

1/4 cup natural sugar

1/4 cup maple syrup

1/2 teaspoon allspice

1/2 teaspoon dried mustard

1/2 teaspoon dried tarragon (or about 1 1/2 teaspoons minced fresh)

1/2 teaspoon turmeric

Freshly ground black pepper

1/4 cup loosely packed fresh basil chiffonade (stack a few leaves at a time, roll tightly, and slice very thinly into very thin ribbons)

2 teaspoons fresh lemon juice

In a large cast iron skillet over medium-high, heat the olive oil to shimmering. Add the onion and a pinch of salt and saute, stirring frequently, for about 3 minutes or until the onion is softened. Add the garlic and saute, stirring for about 30 seconds. Add the tomatoes and cook, stirring frequently, for about 3-5 minutes or until softened. Add the blueberries and Anaheim pepper, and do the same. Stir in all of the remaining ingredients except the basil and the lemon juice and simmer, stirring occasionally and lowering heat if necessary to prevent sticking, for about 25 minutes or until thick and pulpy. Cooking times will vary depending on the juiciness of the fruit. Mash any whole recalcitrant tomatoes with the back of your wooden spoon until they pop. Stir in the basil and lemon juice and cook, stirring, for one more minute. Remove the pan from the heat and cool the mixture to room temperature before serving. Or, store it in an airtight container in the refrigerator. For the best flavor, return the chutney to room temperature before serving. It is delicious served over vegan brie or other cheeses as a crostini topping, or served with your favorite vegan protein liked tempeh.

For 150+ additional seasonal recipes not on this website, I invite you to explore The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

August 25, 2011August 25, 2011 by betsy

Vegan Fresh Fig-Green Tomato Chutney

What does an English lass request when faced with hospital food? Chutney!

And so my good ex-pat friend’s request fed into my natural desire to exploit the freshest seasonal ingredients sans all but a pinch of salt–she’s a heart patient–playing up their natural flavors instead with vinegars, herbs and spices.

At the farm market, I bought what looked the most succulent and beautiful–fresh figs, green tomatoes, golden grape tomatoes, and blueberries–only deciding how to pair them up once I got home. But here’s a little tip: what grows together in a given season typically tastes quite delicious together, so I couldn’t have gone wrong, and neither can you!

For this chutney, I married the fresh figs with the green tomatoes. So, quickly, before this season’s crop is all gone, whip up a batch of this unforgettable chutney for a last blast of summer freshness.

1 tablespoon olive oil

1 medium-small onion

Pinch of sea salt

2 large cloves garlic, minced

2 medium green tomatoes, cored, and cut into 1/4-inch dice

3 cups fresh fig halves (mine were very small, like a grape tomato; if yours are larger, quarter)

1/2 cup apple cider vinegar

1/4 cup natural sugar

1/4 cup agave nectar

1/2 teaspoon chipotle chili powder (substitute ancho if chipotle is too hot for your taste)

1/2 teaspoon dried oregano (or about 1 1/2 teaspoons fresh minced)

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

Freshly ground black pepper

1/4 cup loosely packed pineapple sage or sage, preferably Mexican, chiffonade (stack leaves, roll tightly, and slice very thinly into very thin ribbons)

2 teaspoons fresh lemon juice

In a large cast iron skillet over medium-high, heat the olive oil to shimmering. Add the onion and a pinch of salt and saute, stirring frequently, for about 3 minutes or until the onion is softened. Add the garlic and saute, stirring for about 30 seconds. Add the tomato and cook, stirring frequently, for about 3-5 minutes or until softened. Add the figs, and do the same. Stir in all of remaining ingredients except the sage and the lemon juice and simmer, stirring occasionally and lowering heat if necessary, to prevent sticking, for about 25 minutes or until the mixture is thick and pulpy. Cooking times will vary depending on the juiciness of the fruit. Stir in the sage and lemon juice and cook, stirring, for one more minute. Remove the pan from heat and cool the mixture to room temperature before serving. Or, store it in an airtight container in the refrigerator. For the best flavor, return the chutney to room temperature before serving. It is delicious served over vegan brie or other cheeses as a crostini, or served with your favorite vegan protein liked tempeh.

For 150+ additional seasonal recipes not on this website, I invite you to explore The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.