September 15, 2011September 15, 2011 by betsy

Vegan Moroccan Chickpeas and Eggplant Topped with Marrakesh Olive Pesto

An unforgettable dipping sauce for the warm homemade bread at Marrakesh Palace in D.C. inspired this olive pesto, and the pesto inspired the rest of the dish.

I was introduced to the pesto, which has no name that I know of, with my wonderful friend Allison when we visited D.C. in August. We stayed at the Hotel Palomar in Dupont Circle which happened to be just two doors down from Marrakesh. On my evening walk, it caught my eye and the posted menu was seductive, so we strolled down for a late dinner at around 9. (How very cosmopolitan of us.)

We sat on the tiny patio on a perfect night eating when we weren’t talking and talking when we weren’t eating (waking up hoarse the next morning!). Our lovely meal consisted of the bread and pesto dipping sauce, a flavorful Moroccan/Lebanese white bean dish called Loubia, and vegetable soup with glasses of Ksara.

Though I don’t claim that any part of my dish is authentic, it is delicious. As far as the pesto, our server told us what was in it, and I made up the proportions. I can’t remember, though, if onion was one of the ingredients, but fearing raw onion might overwhelm the other flavors, I didn’t include it.

While I could eat my weight of bread dunked in the pesto–and I think I did–tonight for dinner, I wanted something more nutritionally balanced that I could call a meal. Chickpeas sounded perfect, so I scooped up a can at the grocery store on my way home from school. I knew that I had an onion, garlic, and a red bell pepper that would be pretty and delicious with the them. But, much to my delight, I also had an eggplant that I had bought at a farm market during this last gasp of summer. (Note that, for some reason, I’ve become averse to eggplant skin, as I’ve found it unappetizing in a couple of dishes recently. So, for this dish, I removed the skin; but if you like it, leave it on.)

One of the most appealing aspects of this dish, both the chickpeas and the pesto–besides the flavor–is all of the fun ways it can be served: as a crostini toppings, as a pita bread or other pizza topping, as a pita sandwich filling, or over a bed of sauteed greens or couscous. And that’s just for starters. But the filling and pesto also pairs beautifully in my Taco Morocco! I’d love to know how you serve it.

Marrakesh Olive Pesto

2 cups pitted green olives

1/2 of a medium tomato, cut into chunks

1 stalk celery, cut into chunks

1 small carrot, peeled and cut into chunks

2 large cloves of garlic

1/4 cup flavorful extra virgin olive oil

sea salt and freshly ground black pepper to taste

Place all ingredients except olive oil and salt and pepper in the bowl of a food processor and pulse until very finely chopped and pulpy, scraping down the sides of the bowl as necessary. Add the olive oil, salt and pepper and pulse a few more times until well combine and a bit smoother. Adjust seasoning if necessary. Transfer to a serving bowl or airtight storage container. If not using immediately, store, covered, in the refrigerator.

Moroccan Chickpeas and Eggplant

2 tablespoons olive oil, divided

1/2 of a medium yellow onion, cut into 1/4-inch dice

sea salt

2 cups 1/2-inch eggplant cubes (I peel the eggplant first)

1/2 cup fresh tomato puree

1 large clove garlic, minced

1 medium red bell pepper, cut into 1/4-inch dice

1/4 cup water or dry red or white wine (the flavor will be different, but still delicious)

1-15.5 ounce can chickpeas, rinsed and drained

1/4 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon pomegranate molasses (available at Middle Eastern or Mediterranean markets)

1 tablespoon agave nectar

Freshly ground black pepper to taste

Pinch of red pepper flakes or to taste

Zest of 1/2 of a small lemon (about 1 teaspoon)

1 tablespoon minced fresh parsley (or 1 teaspoon dried)

Heat 1 tablespoon of olive oil to shimmering in a large cast iron skillet over medium-high heat. Add onion and a pinch of salt and saute, stirring frequently, for 3 to 5 minutes or until softened and some golden color starts to develop. Add the eggplant and remaining tablespoon of oil an saute, stirring frequently, for about 5 minutes or until the eggplant is softened and taking on some color. Add the tomato puree, garlic and bell pepper and cook another5 minutes. Add water or wine and remaining ingredients, except lemon zest and parsley, and heat through, stirring continually, until the water cooks down and the mixture becomes very thick, which happens quite quickly. Taste and adjust seasoning if necessary. Stir in the lemon zest and parsley and remove from the heat. Serve warm topped with Marrakesh Olive Pesto as is or on grilled bread as a crostini, as a pizza topping or pita sandwich filling, or over a bed of sauteed greens or fluffy couscous.

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.

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/

July 31, 2011July 31, 2011 by betsy

Vegan Spicy Chickpeas Romesco a la Ubuntu Restaurant

Yield: 4 servings

The fun and delicious vegan food continued to flow in California after The Blooming Platter Cookbook book-signing dinner at Millennium Restaurant in San Francisco.

The next morning, our host Yvette Hetrick, her husband Randy, my husband Joe, and I took a TRX class at the TRX Training Center and then headed to the Napa Valley for two nights at Auberge du Soleil (think yoga each morning in The Pagode that looked out over the terraced vineyards), a belated “milestone birthday” celebration for grateful me.

For Saturday night’s dinner, Yvette had made reservations at Ubuntu, a 1 Michelin starred vegetarian restaurant in the town of Napa. So amidst a chorus of teasing from our husbands, we set off to find this mecca of plant-based cuisine. And it turns out that all of us–even the guys–were glad we did.

A warm and energetic ambiance in a converted warehouse space provided the context for our stellar meal of one tapas style dish after another, most made with produce and herbs from the restaurant’s organic garden. All of the vegetarian dishes on the menu can be prepared vegan, so I went vegan while the others opted for some cheese.

One of the vegan dishes that was a favorite of all of ours was not on the menu, but we eyed it on some other diners’ table. Happily, we were told that it was considered a bar snack but that we were welcome to order it, so order we did. These chickpeas with Romesco Sauce were so delicious–tender chickpeas in a silken, vibrant sauce perfect for “sopping” with a little bread–that we ended up ordering them again later in the meal.

Back here at home in Virginia, I was fantasizing about that Romesco Sauce, among many other dishes from our tantalizing meal at Ubuntu. So first, I created my new Golden Grape Tomato Tart with Spinach Pesto and Spicy Romesco Sauce. Afterwards, with leftover Romesco Sauce in the fridge, I decided to try the dish that inspired it all. The key to this dish, in addition to the livelyRomesco, is the drizzle of olive oil at the finish. By all means, if you’re fortunate enough to have an opportunity to dine at Ubuntu, do! But if not–or in between visits–I hope my dish will tide you over.

1 tablespoon olive oil

1 small onion, chopped into 1/4-inch dice

Pinch sea salt

1 medium tomato (preferably an heirloom), cut into 1/4-inch dice (a generous half-cup)

1-2 large cloves garlic, minced

1-15.5 ounce can chickpeas, rinsed and drained

1/2 cup Romesco Sauce

1/2 teaspoon smoked paprika or to taste

Freshly ground black pepper

Garnish: a drizzle of fruity olive oil, olives and cilantro sprigs

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion and saute, stirring frequently, for about 3 minutes or until softened. Cook another minute or two if you want a little color to develop. Add tomato and garlic and cook down, stirring frequently, for another 3 minutes, or until tomato juices release and start to evaporate. Add Chick peas and heat through, followed by Romesco sauce and smoked paprika. Cook until mixture is hot through and thickened. Check for seasoning and adjust with salt and pepper as needed. Serve drizzled with olive oil–it adds just the right finish to the dish in taste, texture and appearance–and garnished with olives and cilantro.

July 29, 2011August 13, 2014 by betsy

Vegan Thai-Fusion Beet Sushi with Vegan Thai Chili-Garlic-Ginger Mayo

Yield: approximately 12 pieces of sushi

With beets in the fridge and an ever-present craving for Thai food, I decided to “bring” this dish to An Unrefined Vegan’s weekly Vegan LINKY Potluck 7 today.

My husband, “a vegan and more” as he likes to call himself, is wild for sushi. Many are the times I’ve sat and sipped miso soup, sake, and hot green tea while he satiates himself on huge platters of the stuff.

I think it is absolutely beautiful. The colors and presentations are beyond reproach. It’s just the death and dying aspect I have issues with.

So, being a huge fan of beets and able to buy them fresh and local this summer, I was trimming some one day when I had an “ah-ha” moment. It suddenly occurred to me that thin translucent slices of beet were reminiscent of raw fish flesh and that, perhaps, if I simmered them in some seaweed brine, they might also have a pleasant taste of the sea. And they did!

For some reason, my taste buds were telling me to go with a Thai-fusion approach, so I created a mayo–more often served in hand rolls than on sushi per se–tingly with typical Thai tastes. As the base, I decided on a sticky coconut rice. The combination of tastes and textures is as delicious as it is beautiful. I’m so excited to share this stunning dish with you!

Vegan Thai Chili-Garlic-Ginger Mayo:

Note: you may have more than you need, but save it for another purpose or for extra dipping, as working with smaller amounts is a little tedious in the measuring department. Also, I refrigerated my sushi for a few hours before serving, which is why it turned pink. It starts out more of a pale creamy color with flecks of green.

3 tablespoons vegan mayo

1 teaspoon Thai chili sauce

1 teaspoon vegan fish sauce

1 teaspoon fresh lime juice

1 medium garlic clove, minced

1/2 teaspoon grated ginger (about a 3/4-inch piece peeled and grated)

1 tablespoon minced fresh cilantro

In a small bowl, whisk together all ingredients. Cover and refrigerate until needed.

Coconut Sticky Rice:

1 cup jasmine rice

1-15 ounce can thick coconut milk (not the sweet “Cream of Coconut)

Pinch of sea salt

2 tablespoons vegan fish sauce (sold as vegetarian fish sauce at Asian markets)

Combine rice, coconut milk, and sea salt in a loosely-covered 2-quart saucepan (I like a non-stick for this) and place over medium-high heat. When mixture comes to a simmer, reduce heat to medium or a bare simmer and cook, stirring frequently (or it will scorch on the bottom!), for about 20 minutes or until liquid is absorbed and rice appears moist and sticky. Removed from heat, stir in vegan fish sauce, and set aside to cool to room temperature. Meanwhile, cook beets.

Beets:

2 cups water

1/4 cup dulse flakes (red seaweed flakes)

Pinch sea salt

Approximately 3 medium beets, peeled, and thinly sliced into whatever shape/size you desire to sit nicely atop their rice bases (I halved them lengthwise, placed the flat side down, and then thinly sliced them).

In a 1-quart saucepan, stir together water, dulse flakes, and sea salt. Add beets, cover loosely, and place over medium-high heat. Simmer gently, reducing heat if necessary, just until beets are tender, about 10 minutes. Drain, but avoid rinsing. Some of the dulse may adhere to a few of the slices and, if so, just brush off with your fingers rather than rinsing. Let cool to room temperature.

Assembly:

Scoop up palm-size balls of rice (about 1/12 of the total amount) and squeeze firmly in your palm, shaping into a “log” about 2 1/2 inches long and about 3/4 to 1-inch tall. Place on a work surface, spread with about 1/2 teaspoon of the Vegan Thai Chili-Garlic-Ginger Mayo, and top with beets, however many slices cover the top nicely. I like to slightly overlap 3 small slices so that the sushi can be eaten in several bites. Transfer to a serving platter or plates. Repeat with remaining ingredients and garnish platter or plates as desired.

Optional garnishes:

Whatever you have and/or think would be pretty is what you should use! I used dabs of spinach pesto because green is so pretty with the color of the beets (but dabs of a mint or cilantro chutney or mint/cilantro oil squeezed into decorative lines would be nice too), cilantro sprigs (but Thai basil or mint would be lovely), and cashews (though chopped peanuts would be appropriate too).

July 23, 2011September 14, 2015 by betsy

Vegan Green Chilies Casserole

Yield: 4-6 servings

What is the largest section of the local church cookbook? Probably casseroles, the ultimate comfort food, at least for those of a certain persuasion.

When I was a kid, my mom, Sallie Gough, made one that I have not seen anywhere before or since: Green Chilies Casserole. It was a fairly creamy and nicely spiced amalgamation of ground beef, onion, sauteed tortillas, diced green tomatoes, and green chilies all held together with, yep, condensed cream-of-something soup. And surely there was some melted cheese in the mix too.

While I don’t cook or eat like that any longer, I do have fond memories of that casserole, including making it. It was super-satisfying to eat, fun to assemble, and created an intoxicating aroma in the kitchen. So, when I was at the farmer’s market a couple of days ago, the green tomatoes were firm and beautiful. I instantly thought of mom’s signature casserole and the tempeh at home in my fridge that would substitute nicely for the ground beef. To stand in for the canned soup and cheese, I decided to make a simple creamy vegan cheese sauce. And I substituted green salsa with green chilies for the can of green chilies for extra moisture and flavor without an overwhelming green chili taste.

It’s been a lot of years since I last had this casserole, but to the best of my recollection, my vegan version comes close and is a LOT lighter yet it still has that creamy-comfort factor. I hope it beomes a staple at your house.

Cheese Sauce:

1/4 cup roasted and lightly salted cashew halves or pieces

1/4 cup nutritional yeast

1/2 cup total unsweetened soymilk and beer or nonalcoholic beer (I like about 5-6 tablespoons of soymilk and 2-3 tablespoons beer)

pinch garlic powder

pinch onion powder

pinch sea salt

Place all ingredients in the bowl of a food processor and process until very smooth, scraping down the sides of the bowl as necessary.

Casserole:

2 tablespoons olive or canola oil, divided

4 corn tortillas, cut into 1/2-inch pieces

sea salt to taste

1 small onion, cut into 1/4-inch dice

1-8 ounce package tempeh (any flavor)

2 large cloves garlic, minced

3/4 cup green salsa (salsa verde), homemade or prepared (these salsas typically contain tomatillos, green chilies, and cilantro)

1 large green tomato, cut into 1/4-inch dice

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/2 cup coarsely chopped fresh cilantro (leaves and tender stems)

Freshly ground black pepper

about 7 small dollops vegan sour cream

Garnish: sprigs of fresh cilantro and a sprinkling of smoked paprika

Preheat oven to 350 degrees. Oil a small round baking dish and set aside. In a large cast iron skillet over medium-high, heat 1 tablespoon of oil to shimmering. Add tortilla pieces and a pinch of salt, and saute, stirring frequently until they soften and start to develop some color, approximately 3 minutes. Transfer tortillas to a small bowl and set aside. Add remaining oil to the skillet, heat, and saute onion until softened, approximately 3 minutes. Crumble tempeh into the pan, add garlic and a pinch of salt, and saute, stirring frequently, until tempeh is heated through and just begins to develop some color, again about 3 minutes. As the mixture starts to dry out, add 1/4 cup of the green salsa and stir well. Add green tomato, cumin, and smoked paprika, and saute, still stirring frequently, about 5 minutes, adding the remaining 1/2 cup green salsa during the cooking process. Remove from heat, stir in cilantro and tortilla pieces, and season to taste with salt and pepper. Then stir in half of the cheese sauce and spoon into prepared casserole dish. Drizzle remaining cheese sauce over the surface of the casserole dish and dollop with sour cream (I place 6 dollops in a circle and one in the center). Bake for 20 minutes or until heated through and top appears creamy, but slightly set. Serve hot garnished with fresh cilantro sprigs and a dusting of smoked paprika.

July 21, 2011July 21, 2011 by betsy

Vegan Golden Grape Tomato Tart with Spinach Pesto and Spicy Romesco Sauce

Yield: 4 4-inch tarts (you will have enough pesto to make 8 and lots of Romesco sauce for drizzling over any number of dishes that would benefit from a creamy kick)

A lunch that ended up in the woods beside our house is the inauspicious beginning of this recipe that may just be an all-time favorite.

After a nice long hike at First Landing State Park (previously and more picturesquely named Seashore State Park) with my close friend Mary Beth Nixon, I stopped for an Indian buffet to-go from a fairly new restaurant near her house. Neither the restaurant, nor the styro-box, emitted that intoxicating aroma characteristic of Indian restaurants. Turns out, there was a good reason. It was the blandest Indian food I have ever eaten. Correction, it was the only bland Indian food I have ever eaten. So I nibbled a little at it on the way home, but on the way up our long driveway, I stopped and tossed all but the container and spoon into my unofficial compost pile in the woods.

Pretty hungry after no breakfast, dog walks, and our hour-long park hike, I wracked my brain for what I could make from the ingredients I had on hand. Yesterday, I had picked up golden grape tomatoes and bell peppers, among other produce, at a local farmer’s market. Noting that I had half of a red pepper leftover from a dish I’d made for lunch yesterday, I remembered the outstanding Romesco sauce that had been served over chickpeas at the 1 Michelin-starred vegetarian restaurant, Ubuntu, where we had celebrated my birthday (for the final time this year!) last Saturday night in Napa. I didn’t have almonds, but I had walnuts and they would have to do.

We had also been served the fruitiest, “meatiest” olives in a captivating fennel pesto. So, while I didn’t have fennel, I did have some fresh baby spinach that I knew would make a lovely pesto. With my go-to press-in dough baked to make the crust, I could then nestle the grape tomatoes onto a creamy layer of spinach pesto and drizzle the Romesco over the top for beautiful color contrasts and bursts of exciting flavors.

Voila! Golden Grape Tomato Tarts were born.

Spicy Romesco Sauce:

1/2 of a large red bell pepper, stemmed and seeded

1 extra-large tomato, cored and quartered

1/4 cup olive oil

1/4 cup walnuts (or the nut of your choice; almonds are traditional, but use what you have and feel free to mix and match)

1/4 cup Panko bread crumbs

2-3 large cloves garlic, fairly thickly sliced

2-4 small red dried chilies, ends removed, split, seeds removed, and torn into about 3 pieces

2 tablespoons red wine vinegar (or 1 tablespoon red wine + 1 tablespoon balsamic vinegar)

sea salt and freshly ground black pepper to taste

Place oven rack in top position and preheat oven to broil. Line a baking sheet with Silpat or foil and place bell pepper and tomatoes, cut side down, in center of sheet. Broil for 5 minutes or until the pepper’s skin is charred. Remove the pepper and broil the tomatoes 5 minutes longer or until their skin is charred. When cool enough to handle, remove and discard skin. Meanwhile, heat oil over medium-high in a large cast iron skillet. Add nuts, bread crumbs, and garlic, and saute, stirring almost constantly, until ingredients begin to turn golden, about 1-2 minutes. Then add chilies and cook 1-2 minutes more until the color of the chilies brighten and the nuts, bread crumbs and garlic are golden. Watch carefully to prevent scorching. Place all ingredients in the bowl of a food processor, including the bell pepper, tomato, all of the contents of the skillet, including the oil, and salt and pepper to taste. Process until almost smooth. Scrape into an airtight container and set aside. Store leftovers in the refrigerator.

Crust:

1 1/2 whole wheat flour (I love spelt, but any kind will do, even white whole wheat or a combination)

1 teaspoon salt

2 teaspoons natural sugar (may omit, but I like the slight sweetness with the sweet tomatoes and spiciness of the Romesco sauce)

2 tablespoons soy milk

1/2 cup canola oil (sounds like a lot, but it is needed; just eat low- or no-fat meals for the rest of the day)

Preheat oven to 400. Place 4 4-inch tart shells with removable bottoms on a baking sheet (I line my sheet with Silpat). Then place dry ingredients in a medium bowl. Make a well in the center and pour in wet ingredients. Stir together with a fork just until completely combined and mixture holds together. Divide into fourths and press each evenly into the bottom and sides of each tart pan. The bottom of a drinking glass can help with this task. Bake for 10-12 minutes or until the crusts are barely starting to brown. Remove from the oven and allow to cool for 3 minutes. Leave oven on. While crusts bake, make Spinach Pesto.

Spinach Pesto:

4 cups lightly packed fresh baby spinach

1/4 cup shelled pistachios (or the nut of your choice)

2 tablespoons nutritional yeast

2 tablespoons olive oil

1 teaspoon balsamic vinegar or fresh lemon juice

sea salt and freshly ground black pepper to taste

Place spinach, nuts, and nutritional yeast in the bowl of a food processor and process until a paste begins to form, scraping down the sides of the bowl as necessary. With the motor running, drizzle in olive oil, balsamic vinegar or lemon juice, and a pinch of both salt and pepper. Continue processing until smooth. Taste and adjust seasoning with additional salt and pepper if needed. Scrape into an airtight container and set aside until needed. Refrigerate any leftovers.

72 golden grape tomatoes or about 1 pint (red would be fine, but not as nice of a color contrast with the Romesco sauce)

Garnish: fresh basil sprigs

After crusts have baked and cooled for about 3 minutes, spread each with 1 generous tablespoon of Pesto Sauce. Arrange 18 tomatoes–or whatever will fit nicely in one layer–on top of the pesto. Drizzle each with 1 generous tablespoon of the Romesco Sauce. Return the tarts to the oven and bake an additional 15 minutes or until the crusts are nicely browned and the Romesco Sauce looks slightly set. Remove the baking sheet from the oven and carefully remove the tart pans to a wire rack until cool enough to handle. Remove the tart bottoms from the side rings, leaving the tarts sitting on their removable bottoms. Serve warm garnished with sprigs of basil. You may heat and pass additional Romesco Sauce if desired.

July 20, 2011July 20, 2011 by betsy

Vegan Thai Coconut-Quinoa Stuffed Peppers

Yield: 4 servings

I’ve never been a huge fan of the flavor of typical stuffed peppers. But I love bell peppers, including in Thai food. So why not stuff them with a creamy coconut filling chock full of other ingredients in some of my favorite Thai dishes? Why not indeed! The result is spectacular. Feel free to use Jasmine rice in place of the quinoa. The latter is what I had on hand and, even though it’s not typically Thai, I love it’s flavor, texture, and fairly high protein. Japanese eggplants and bell peppers were beautiful at our farm market today, so I used them, along with some spinach from the grocery store and some Thai basil from our garden, but feel free to use any of your favorite Thai ingredients like small cooked cubes of sweet potato, green peas, cilantro, mint, etc. Just be sure to contrast colors and textures. I love onion and meant to add some sliced spring onion but forgot, as I was juggling several different things, but I’m not sure they were needed. Still, onion is always good, so add if you like. Bottom line? This recipe is very flexible. Have fun!

2 yellow bell peppers, halved lengthwise, membrane and seeds removed

1 cup quinoa

1-15 ounce can coconut milk (lite or regular)

generous pinch of sea salt

1 tablespoon olive oil

1 Japanese eggplant, cut into 1/4 inch dice (approximately 1 cup)

pinch of sea salt and more to taste

1/2 cup 2-inch pieces of carrot, finely chopped (I use a food processor)

1/2 of a large red bell pepper, cut into 1/4 inch dice

1 small mild-medium chile pepper, seeds and membrane removed, finely diced

2 large cloves garlic, minced

1-inch piece fresh ginger, peeled and grated

1/4 cup vegan fish sauce + an optional additional tablespoon (sold as vegetarian fish sauce in Asian markets)

Juice of 1 small-medium lime (approximately 1 tablespoon)

2 cups lightly packed fresh baby spinach, finely chopped (I use a food processor)

1 tablespoon minced Thai or Vietnamese basil

Garnish: sprigs of Thai basil, cilantro, or mint; whole or chopped roasted and lightly salted cashews or peanuts; and optional lime wedges

Preheat oven to 350 degrees. Oil a small baking dish and add yellow bell pepper halves, cut side up. Bake approximately 20 minutes. Meanwhile, make filling. In a 1-quart saucepan, place quinoa, coconut milk and a generous pinch of sea salt. Stir well, partially cover, and simmer, stirring occasionally, for about 15 minutes or until tender, thick, and creamy. While quinoa cooks, heat olive oil in a large cast-iron skillet over medium-high. Add eggplant and a pinch of sea salt and saute, stirring frequently, for about a minute. Add carrot, red bell pepper, and diced chile pepper, and saute, stirring frequently, for another couple of minutes. Add garlic, ginger, fish sauce, and lime juice, and cook, stirring frequently, for about another minute or until garlic and ginger is softened. Stir in spinach and basil, stir, and heat through. Taste and add additional salt and/or vegan fish sauce if desired. Divide filling evenly among yellow bell pepper halves and return to oven for about 10 minutes or until filling is heated through and peppers are tender, but hold their shape. Serve hot garnished as desired.

July 3, 2011July 12, 2011 by betsy

Vegan Bombay Lentil Sloppy Joes

Yield: 4-6 servings

Here, my Sloppy Joes aren’t so sloppy. I neatened them up a bit by serving them on a rice cracker boat lined with a fresh baby spinach leaf fora little starter or lite lunch. But I served the mixture on whole wheat buns for my AP Students end-of-year dinner. These more traditional “Joes,” with their nod to India, were a hit with these teenagers!

For my presentation here, I particularly like the “Sweet Chili” flavor of Quaker Oats Rice Snacks. That is, I liked them until I discovered the monosodium glutamate in the ingredient list. After a quick scan, I had been delighted that they didn’t contain whey or any other dairy as so many of the “ranch style” and other flavored chips/crackers do. But, when I bought them a second time, a closer read revealed the MSG. Darn! Alas, the “Joe” mixture is delicious on Melba Toast.

But back to the yummy filling: the lentils give it a texture somewhat similar to ground meat–so crumbled tempeh would be a fine substitute–and the flavor is rich and tomato-y like traditional Sloppy Joes, but raisins and spices give the dish warm undertones of India.

Usually when I’m creating a recipe, I am meticulous about writing down the ingredients and precise amounts. However, in this case, I had purchased crushed tomatoes with basil because that’s all Trader Joe’s had, so the flavor was all wrong for what I sought. I started grabbing spices and adding them by the spoonful in order to mask the Italian flavor and punch up the Indian.

The result was so good that I wish I hadn’t been so frantic. At any rate, I remade the recipe for a report and videographer from WAVY TV yesterday when they were here to tape and the results were at least as good, if not better. This time I got the measurements down exactly right. Though inspired by Aarti Sequeira’s Bombay Sloppy Joes, I not only substituted lentils, but used loads of additional spices.

2 tablespoons vegetable oil

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

2 cloves garlic

1 red bell pepper, cut into 1/4-inch dice

1 tablespoon grated ginger

1 small mild (or spicy!) chili pepper, seeded and finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon paprika + 1/2 teaspoon smoked paprika (or 1 teaspoon of either one)

sea salt and coarsely ground black pepper to taste

1/2 cup water

1 cup diced tomatoes with juice

1 cup tomato sauce (I just blended some of the diced tomatoes and juice)

1 pound steamed lentils (I purchase them already steamed at Trader Joe’s)

1/4 cup shelled pistachios

1/4 cup golden raisins (or dried cranberries)

1 tablespoon pomegranate molasses or agave nectar

1/4 cup very thick coconut milk (like Chaokoh) or soy creamer

Optional (but delish): about 1/4 cup of chopped fresh cilantro

Accompaniments: 4-6 whole wheat buns, if serving as Sloppy Joes, poppadom if serving as an Indian “tostato,” or crackers/toasts if serving as an appetizer

Optional: small fresh baby spinach leaves to line the cracker before adding the Sloppy Joe mixture

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onions and saute about 3 minutes, stirring frequently, until soft and some color is just starting to develop. If you want to caramelize them for deeper color, keep sauteeing for a few more minutes and stirring until a warm caramel-y brown is reached. Add garlic and bell pepper and saute 3 minutes more or until bell pepper is softened. Lower heat if necessary to prevent garlic from scorching. Add ginger and chili pepper and saute another minute or so until pepper is softened. Add cumin, coriander, turmeric, cardamom, paprika, and salt and pepper to taste. Stir to combine well, and saute about 1 more minute for flavors to release. Stir in water, diced tomatoes and tomato sauce. Heat through, stirring frequently. Stir in lentils followed by pistachios and raisins. Simmer, stirring occasionally, for 15 minutes. Stir in pomegranate molasses and soy creamer just until heated through. Right before serving, stir in optional cilantro. Serve hot over hamburger buns, spooned over a poppadom like a tostato, or in a bowl surrounded by crackers/toasts as a filling protein-rich appetizer.