March 20, 2010July 21, 2010 by betsy

Vegan Puff Pastry Sandwich Filled with Roasted Asparagus, Green Pea Hummus and Vegan Orange-Chipotle Mayonnaise

Yield: 6 sandwiches (with lots of leftover Vegan Green Pea Hummus)

I created this “go green” sandwich for my “Veggie Table” column in the Virginian-Pilot, as it was published on St. Patrick’s Day, though it can be enjoyed whenever asparagus and peas are at their peak. If you can’t get fresh peas, frozen ones work just fine.

The Food Network’s Giada de Laurentiis’s use of puff pastry as the “bread” in her double-decker chicken and avocado sandwich inspired may approach, though I opted for only one layer because, while puff pastry is free of animal products, it is fairly rich and high in calories. So two pieces per sandwich are plenty. Her technique of baking the pastry between two baking sheets prevents it from puffing so that it lends itself perfectly to sandwich-building.

For my meat- and dairy-free green-on-green filling, I pair homemade Vegan Green Pea Hummus with skinny roasted asparagus. A thin layer of my Vegan Orange-Chipotle Mayonnaise adds just the right kick of heat and citrus to complement the veggies. Like any sandwich worthy of the name, this one can be eaten with your hands, but is quite a bit neater with a knife and fork. Enjoy it served with fresh raw pea shoots as a side garnish along with some plantain chips. My favorites are spiked with chili, lime and salt and are available locally at Hispanic markets.

Vegan Green Pea Hummus

Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered.

Vegan Orange Chipotle Mayonnaise
1 generous tablespoon vegan mayonnaise
2 generous tablespoons vegan sour cream
1-2 teaspoons adobo sauce, to taste (from a can of chipotle chilies in adobo found on the international aisle of some grocery stores and in Hispanic markets)
Zest of one orange

In a small cup or bowl, whisk together all ingredients until well combined. Refrigerate covered. Puff Pastry “Bread” Slices 1 box of Pepperidge Farm puff pastry, thawed according to package directions Preheat oven to 400 degrees. Line one baking sheet with Silpat or parchment paper and have another baking sheet and Silpat or piece of parchment paper ready. Unfold both sheets of puff pastry and cut each lengthwise along the fold lines into three strips and then crosswise into three equal pieces. (Each sheet should make six approximately 3 x 5” rectangles.) Arrange the 12 rectangles of pastry on a baking sheet, not touching. Prick the tops of each one with a fork. Cover with the remaining Silpat or piece of parchment paper and top with second baking sheet. (This will prevent the puff pastry from “puffing.”) Place on rack in the lower third of your oven and bake for 20-25 minutes or until golden brown. Remove to a rack and allow to cool almost to room temperature. Meanwhile prepare and roast asparagus.

Roasted Asparagus
1 tablespoon of olive oil
1 bunch of, preferably, ultra thin asparagus, rinsed, drained and trimmed into approximately 5-inch pieces (thicker asparagus works, but is not quite as nice or easy to eat in a sandwich; you might slice it in half lengthwise before roasting)
Coarse sea or kosher salt to taste

Pour olive oil into a roasting pan. Add asparagus, toss lightly to coat, and sprinkle with salt to taste. Place on a rack above puff pastry and roast for 10-15 minutes, stirring once, until tender, but beginning to wither and develop slight caramelization. Remove from oven and allow to cool slightly. Assembly: Spread a nice layer of Vegan Green Pea Hummus on half of the puff pastry slices. Top each with 1/6th of the asparagus. Turn the remaining puff pastry slices upside down and spread with a thin layer of the Vegan Orange-Chipotle Mayonnaise. Then place them, mayo side down, on top of each sandwich. Serving suggestion: fresh raw pea shoots and plantain chips seasoned with chili, lime and salt (available at Hispanic markets)

March 20, 2010July 21, 2010 by betsy

Vegan Green Pea Hummus

Yield: approximately 3 1/2 cups

Tofu ups the protein in this beautiful minty green version of hummus. The peas–fresh if you can get them, though frozen works perfectly well–lend a delicate earthy sweetness. And the lemon zest, olive oil and garlic and onion powders round out the flavors with depth and a little zing.

I love it served simply as a dip or spread with some kind of toasty chip, but I also love it in my Vegan Puff Pastry Sandwich Filled with Roasted Asparagus, Green Pea Hummus and Vegan Orange-Chipotle Mayonnaise.

Vegan Green Pea Hummus

12 ounces Silken firm tofu
16 ounces fresh or frozen peas, thawed
Zest of one lemon
Garlic and onion powder to taste (about ¼ teaspoon each)
Coarse sea or kosher salt to taste
Freshly ground black pepper
Optional: 2 generous tablespoons nutritional yeast
4 tablespoons olive oil
Serve with: pita, bagel or plantain chips. My favorites of the latter are spiked with chili, lime and salt and are available at some Hispanic markets.

Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered if not serving immediately. Serve with pita, bagel or plaintain chips. Of the latter, I love the ones seasoned with chili, lime and salt, available at some Hispanic markets.

March 7, 2010February 10, 2011 by betsy

Vegan Raspberry-Maple Red Chard with Toasted Hazelnuts

Yield: 4 servings

This dish is simply beautiful accompanying just about anything.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

March 6, 2010February 10, 2011 by betsy

Vegan Sausage, Fennel, White Bean and Kale Stew

Yield: approximately 8 servings

The winter greens in the grocery store are ravishing right now making it impossible not to build some meals around them. This one is such a warm and welcoming dinner to come home to. Plus it’s one of the tastiest infusions of antioxidants and flavorful vegan protein going. But you might have noticed that those are chick peas, not white beans, in the photo. I was in a hurry in a grocery store where I don’t usually shop and reached for the first can I saw with a white colored bean-like object on the front. They were delicious in the stew, so use them if you have them, but next time I’ll use white beans for a little more authentically Italian dish

.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

March 1, 2010July 21, 2010 by betsy

Vegan Frittata or Quiche with Vegan Press-In Pie Crust (A Basic Recipe with Endless Versions)

Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few extra minutes)

This tasty high-protein quiche can take on endless guises. I made the one in the photo with 10 ounces of frozen chopped spinach and 1 cup of lightly sauteed mushrooms. I made another crowd-pleasing version with fresh sauteed asparagus and diced sundried tomato. Let your food fantasies be your guide. Watching your calories? Omit the crust and make a savory frittata.

1 8 or 9-inch vegan Press-In Pie Crust (see recipe below)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
10 ounce package frozen vegetables, thawed, or 2 cups lightly sautéed veggies of your choice (more is fine, about up to 4 cups or so)
1 pound firm or extra-firm tofu, drained (Silken tofu, whether firm or extra firm, will produce a creamier quiche, while regular firm or extra-firm tofu will produce a slightly sturdier and drier filling)
1/2 cup unsweetened or plain soy milk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
optional: 1/2 teaspoon ground red pepper (scant)
black pepper to taste
1 tablespoon dried parsley (optional)
2 tablespoons nutritional yeast or grated vegan Parmesan cheese

In a large skillet over medium-high, heat oil to shimmering. Sauté onion and garlic until golden. Stir in the thawed vegetables (I used 10 ounces of chopped spinach) and heat through. Or, if using fresh vegetables, add them and sauté lightly. Meanwhile, in a food processor fitted with a metal blade, combine tofu and remaining 8 ingredients; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. Bake in preheated 400 degree oven for 35 to 40 minutes, or until quiche is set. Allow to stand for at least 5 minutes before cutting.

Vegan Press-In Pie Crust

1 ½ cups unbleached all-purpose or whole wheat flour
1 teaspoon salt
2 teaspoons sugar
½ cup canola oil
2 tablespoons soy milk

Preheat oven to 400 degrees. Mix the dry ingredients in a 8 or 9-inch pie plate. Pour the oil and milk over the dry ingredient mixture and work around with a fork or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of the pie plate. The bottom and sides of a glass accomplish this task nicely. Bake for 10-12 minutes and remove from oven, but leave oven on. Note: this crust, made with whole wheat flour makes beautiful, sturdy 4-inch tart crusts that hold up even when removed from the tart pans and slid off the removable bottoms. Like the larger crust, I bake them 10-12 minutes before filling.

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

February 23, 2010July 21, 2010 by betsy

Vegan "BLT" (Vegan Bacon, Linguine and Grape Tomatoes)

Yield: (2 servings; but I didn’t have lunch, so I ate the whole recipe!)

You may have noticed that I’ve been posting a fair number of recipes calling for grape tomatoes lately. The reasons are simple: they, along with Romas, look better in the winter; my grocery store sells them in large containers; and my husband doesn’t care for them. So, in order to use these beauties before they spoil, I’ve concocted several new ways to enjoy them. Here’s the latest:

Coarse sea or kosher salt to taste
4 ounces whole wheat linguine
1 tablespoon olive oil
1-4 ounce package tempeh bacon, cut into 1 1/2-inch pieces
2 tablespoons plain soy creamer
1 tablespoon maple syrup
3 tablespoons nutritional yeast
Freshly ground black pepper
1 1/2 cups grape tomatoes, halved lengthwise
1 tablespoon dried or 3 tablespoons fresh minced parsley

In a medium put, bring a generous quantity of salted water to a boil. Add linguine, reduce heat to a simmer, stir, cover and cook for a few minutes or until al dente. Meanwhile in a cast iron skillet over medium-high, heat olive oil to shimmering. Add bacon and saute on both sides for a minute or two or until a light brown crust develops. Add two scant ladles of pasta water to the skillet, followed by soy creamer, maple syrup, nutritional yeast, and pepper. Stir gently to combine well. Stir in tomatoes and heat through, stirring occasionally. Drain pasta. Gently toss with sauce in skillet. Stir in parsley and serve in bowls with a fork and spoon.

February 22, 2010July 21, 2010 by betsy

Vegan Tempeh with Red Grapes, Grape Tomatoes and Nuts in White Wine Sauce

Yield: 2 servings

Here’s another of those high protein, not-too-terribly-caloric dinners that are part of my new nutritional plan. I almost have something to wear for this big (at least, to me) event that is responsible for the dietary modification, so more on it soon.

1-8 ounce package of tempeh
coarse sea or kosher salt to taste
a sprinkling of nutritional yeast + 1 teaspoon
1 tablespoon olive oil
1/2 cup vegetable broth
1/2 cup white wine (I used Reisling)
1 tablespoon vegan pesto
1/4 cup plain soy creamer
pinch garlic salt
freshly ground black pepper
16 grape tomatoes, halved lengthwise
12 red seedless grapes (if large, use six and halve them–mine were very small; green would also be good)
1/4-1/3 cup nuts (I used cashews because my pesto was made from basil, mint, cilantro and cashews)
1 tablespoon dried or 3 tablespoons fresh minced parsley

Preheat broiler. Liberally salt and sprinkle both sides of tempeh slab with nutritional yeast. Broil 3 minutes on each side. When tempeh has cooked, remove from oven and cut into 4 equal pieces. Meanwhile, in a large cast iron skillet, heat 1 tablespoon of olive oil to shimmering. Add the teaspoon of nutritional yeast and toast lightly. Add broth and wine and simmer until it reduces just a little and thickens slightly. Stir in vegan pesto and soy creamer and simmer until, again, sauce thickens slightly. Season with garlic powder and pepper. Add tomatoes and grapes and just heat through. Stir in nuts and parsley. To serve, spoon sauce over tempeh.

February 21, 2010July 21, 2010 by betsy

Feasting on Art Recipe Contest: Vegan Strawberry Chutney

My friend, Donna Reiss, a fellow foodie, found this recipe contes t at Feasting on Art and sent me the link, feeling it was perfect for me since I am a high school art teacher who blogs about food. The clever idea is that you post a recipe using the ingredients in the painting.

I feel my ravishing Vegan Strawberry Chutney is practically made for this particular challenge. Enjoy!

1 tablespoon of olive oil
1/2 cup medium-fine diced red onion
salt to taste
1/2 cup medium-fine diced green bell pepper
2-3 garlic cloves, minced
2 cups fresh strawberries, hulled and sliced lengthwise into quarters (if berries are really large, cut quarters crosswise in half)
1 tablespoon maple syrup or brown rice syrup
1 tablespoon white zinfandel (or other sweet wine)
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 heaping tablespoon of minced fresh or fresh-frozen basil (any variety–I used purple)
additional salt and pepper to taste
Garnish: lemon zest

In a large skillet over medium-high, heat olive oil. When sizzling, but not smoking, add onion and a little salt and cook, stirring frequently, until onion begins to turn translucent. Add bell pepper and garlic and cook, stirring frequently, until all vegetables are softened. Add strawberries and syrup and cook until strawberries begin to break down and give up their juice. Keep cooking, stirring frequently until most of the moisture is evaporated and mixture is thick, but chunky, about 15 minutes. Reduce heat if necessary to prevent burning. Stir in wine, balsamic vinegar, lemon juice and basil and heat through. Adjust seasoning with salt and pepper. Serve on grilled baguette slices spread with plain or chive vegan cream cheese (as depicted in the photo), over cornmeal pancakes, or over cornmeal biscuits with a dab of vegan sour cream for a savory strawberry shortcake. Garnish with lemon zest. This seemingly small touch makes for a big finish.

Painting Credit (top): Pierre Auguste Renoir, Strawberries, 1905, oil on canvas, 46 x 28 cm, Musée de l’Orangerie, Paris, France

February 20, 2010February 10, 2011 by betsy

Vegan Tempeh with Pecans and Grape Tomatoes in a Sherry Wine Sauce

Yield: 2 lunch/brunch servings or 2 dinner servings with a side dish or salad

I am working with a personal trainer on Saturdays to achieve some specific results in about 5 weeks in preparation for an upcoming event. (More on this later!) In addition to cutting some calories to lose about 4 lbs., he wants me to consume more protein. So, after we worked out and stretched today, I came home and whipped together this very fast–and very tasty–lunch. It is absolutely packed with protein and quite gentle on the calorie count (truth to tell, I ate the entire recipe). Plus it is pretty to look at and, because of the sauce, feels special enough to serve to guests.