October 13, 2020October 18, 2020 by betsy

Green Apple Pico de Gallo (atop “white cheddar” nachos)–vegan & plant-based

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.

#picodegallo #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

November 18, 2018November 18, 2018 by betsy

Luscious Vegan Low-Fat/Low-Calorie
Cauliflower Cheese Sauce

This rich, thick and creamy cheese sauce–which contains no added fat and is ridiculously low in calorie–owes a debt of gratitude to Susan Voisin. I consulted her recipe, but then tweaked the flavor to suit my taste. It instantly became a staple in my home.

Angela Phillips, my friend and the owner of the yoga studio where I can be found every Saturday and Sunday morning, came over for happy hour on Wednesday evening, bringing with her some lovely baby Romaine. So, instead of serving the sauce with a spoon as I’d threatened, I served it with Romaine leaves and waffle-cut carrot slices. So pretty and delicious. And Angela, who is not a vegan, loved it, reporting this morning when I saw her at the studio, that the leftovers with which I sent her home were delicious with plain broccoli last night.

Our happy hour would have been practically virtuous except that Bob decided to make some of our famous French fries. Angela and I allowed ourselves a very few and, boy, were they good dipped in this cheese sauce! I’m quite sure there is not much that wouldn’t be improved with some of this addicting sauce, perfect in taste and texture. And so easy to boot.

4 cups cauliflower florets

4 cups lightly salted water

Juice of 1/2 medium-large lemon

1/2 cup nutritional yeast

2 tablespoons yellow miso paste

1 teaspoon stone ground mustard

1 teaspoon Liquid Aminos

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

In a large bowl, combine cauliflower and water. Microwave for about 10 to 15 minutes or until very tender. (Alternatively, you may simmer, partially covered, in a large saucepan over medium to medium-high heat.) Transfer cauliflower and about a half cup of the water into the bowl of food processor. Save remaining water. Process until cauliflower forms a thick paste. Add all remaining ingredients to the bowl of the processor and process until very smooth. Taste and adjust seasoning as desired. Transfer to a large saucepan and simmer over medium heat until desired consistency is reached, adding remaining water a half cup or so at a time. Serve immediately as you would any cheese sauce. It is delicious for dipping, drizzling, or stirring into casseroles and fillings. Or…eaten with a spoon.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

June 26, 2018July 2, 2018 by betsy

Vegan Pad Thai Fries with Bangkok Sin(less) Sauce
Bonus: Blooming Platter Low-Calorie Mayo

Yield: 1 serving (easily multiplies)

I have a new summer crush…

But it is less of a recipe, except for the sauce and mayo, and more of a method for creating one of the tastiest treats you will ever put in your mouth.

My scrumptious sauce, which is very low calorie, compensates for any excessive calories in the fries. We used Kroger brand crinkle fries–it has to be crinkle in my book!–to save money and felt that the quality was on point. No need to pay Ore-Ida prices.

And we fried rather than baked them because we just purchased a Cuisinart Mini-Fryer, exactly like the Waring Pro Fryer we have, only smaller. Waring Pro makes the same mini-fryer but Waring was purchased by Cuisinart and, while you can still purchase both, the Cuisinart model is the newer one. Each costs $43.95 with free shipping on Amazon.

So, while we fried–and drained/blotted–our fries to test drive our sleek little fryer, you can bake them according to package directions and still love the results.

Then, you just pile fresh ingredients on top, which we like to set up like a mini-bar: finely shredded cabbage because we had it, though bean sprouts would be the traditional; sliced green onions; chopped cilantro; and a spritz of lime juice. Finish with a generous drizzle of my Bangkok Sin(less) Sauce and some roasted and lightly salted peanuts and you are all set. I like to garnish the dish with lime wedges but I inadvertently left them out in the photo.

I love eating my fries with chopsticks, though I needed a fork right at the end to scoop up every outrageous bite.

1 serving frozen crinkle fries, baked or fried according to package directions, and drained on a paper towel-lined rack set over a rimmed sheet pan (this will keep bottoms crispy)

1/2 cup or more shredded cabbage, cabbage-carrot mix, or bean sprouts

1/4 cup sliced green onion

2 tablespoons finely chopped cilantro

2 tablespoons or (much!) more Bangkok Sin(less) Sauce (recipe follows)

1 tablespoon roasted and lightly salted peanuts

2 lime wedges

Bangkok Sin(less) Sauce

Note: make more than you need for 1 serving

1/2 cup Blooming Platter Mayo (recipe follows; you can use Vegenaise or another prepared brand, BUT keep in mind that it is 100 calories per tablespoon to my mayo’s 8)

1/4 cup Thai Chili Sauce

Optional but delicious: 1 tablespoon vegan fish sauce (sold as vegetarian in Asian markets)

Optional but recommended: 1 teaspoon lime juice

Whisk together all ingredients and set aside. Store in an airtight container in the refrigerator.

Blooming Platter Low Calorie Mayo

(the BEST and so quick and easy)

Yield: 2 cups. There are only 250 calories in the entire recipe or 8 calories per tablespoon!

1 pound Silken tofu (I used plain Nasoya brand which also sells a “Lite” and “Organic” variety)

1 tablespoon yellow or stone ground mustard

1 tablespoon Liquid Aminos

1 tablespoon white vinegar

1 very large garlic clove, cut into about 3 or 4 pieces

1 teaspoon garlic powder

1/2 teaspoon onion powder

Sea salt to taste

Place all ingredients in bowl of food processor and process until smooth and creamy. Taste and adjust seasoning if desired. Store in airtight container in the refrigerator.

July 28, 2015July 28, 2015 by betsy

Vegan Sausage with Curried Peach and Kale Quick Compote

Sausage with Peach and Kale Quick Compote

Yield: 4 servings

Despite the fall colors in my photo and the sausage–which I often associate with cool weather–this recipe capitalizes on one of summer’s biggest boasts: peaches!

Starving after a 2 mile walk with Minnie and an hour long Pilates-Barre class (with the formidable, but lovely, Darlene Stephens at Music in Motion hear in Coastal Virginia), I wanted a quick, healty, pretty and satisfying lunch. I don’t want much, do I?

Remembering that I had sausages in the fridge that needed used and hankering for peaches after having some of the best last week while visiting my family in Mississippi, I nipped into the grocery store, still clad in exercise attire, to pick up some baby kale and peaches, and dashed home to whip together this easy, flavorful lunch.

Recipe Note: Some vegan sausages taste like sawdust in a tube so find a good one. I tend to like a flavored one, say Field Roast’s apple-sage.

2 tablespoons olive oil, divided

4 vegan sausages (try one like Field Roast apple-sage)

1 medium yellow onion, sliced or diced

Sea salt

2 peaches, cut into 1/8ths and each 1/8th cut in half

2 tablespoons red wine vinegar

2 teaspoons agave

1 teaspoon curry powder

2 cups baby kale (or chopped mature kale, tough stems removed)

2 large cloves garlic, minced

2 tablespoons coconut milk creamer

2 teaspooons Dijon or your favorite grainy mustard

Spread an indoor grill pan or small skillet with 1 tablespoon of the olive oil, preheat over medium-high, and grill or griddle sausages for about 6 to 8 minuts or 1 1/2 to 2 minutes on 4 sides. Remove to a plate and tent with foil to keep warm. Meanwhile, heat remaining tablespoon of olive oil in a large cast iron skillet over medium-high. Add onion, a pinch of sea salt, and saute, stirring frequently, for 2 minutes. Add peaches and continue sauteeing and stirring for about 3 minutes. Stir in red wine vinegar, agave nectar, and curry powder until completely combined. Add kale and garlic and cook, stirring, for about 2 minutes or until kale begins to wilt, but is still bright green. Stir in creamer and mustard until well distributed and heated through. Serve 1/4 of compote over each sausage sprinkled with a tiny pinch of coarse sea salt.

February 18, 2015May 3, 2015 by betsy

Vegan Turmeric-Tamari Black Bean Burger [with Navitas Naturals Turmeric-Tamari Almonds (or the flavored almonds of your choice)]

Yield: 4 burgers

This delicious vegan burger was inspired by a “care package” from the good folks at Navitas Naturals filled with three items to test: Cacao Powder, Turmeric-Tamari Almonds, and Coconut Sugar.

(Note: these burgers would be equally delicious, albeit with a different flavor profile, made with other flavored almonds of your choice.)

All three products earned big thumb’s up from me when tasted separately and prepared as part of a specially-created recipe, including my Vegan Hot Chai Cocoa prepared with the Cacao Powder and my utterly decadent Salted Caramel and Chocolate Ganach Tarts prepared with the coconut sugar which I will post soon.

I decided to incorporate the almonds into one of my no-fail burgers. For The Blooming Platter Cookbook, I developed a formula for a chewy, moist burger that holds together beautifiully and can be adapted a multitude of ways. And it took several tries to get it right! The key ingredients are cooked beans or legumes, nuts, vital wheat gluten, and raw oats plus onion, celery, and bell pepper (or,in this case, winter greens) for flavor and mositure, and the spices of your choice. All of the ingredients go into the food processor and in minutes a beautiful burger is born.

For this recipe, I served the patty open-face on a toasted pretzel roll (so perfect with a slight tang from vinegar baked into the dough), a “schmear” of vegan mayo, some baby kale leaves, a slice of GO Veggie! Dairy-Free Pepperjack Cheese, a fat round of Roma tomato, a dollop of Vegan Turmeric-Tamari Mayo inspired by the almonds, and a dill pickle slice speared on top.

Our beloved 85-lb. Great Dane mutt, Minnie, and I loved them: she ate the first one that I had staged for a photo while I had run upstairs to get my camera, red plastic spear and all. I’ll spare you all of the disgusting details, but a frantic text to our vet resulted in my making a special “cocktail” involving 3 tablespoons of hydrogen peroxide that would bring it all back up and prevent that 3-inch red plastic spear from doing any intestinal damage. It worked like a charm and, if interested, you can read about it here.

2 large cloves garlic, crushed

1/3 cup coarsely chopped yellow onion

1/3 cup coarsely chopped celery

1/2 cup coarsely chopped winger greens (I used mustard greens)

1/2 cup Navitas Naturals Turmeric-Tamari Almonds (or another similarly flavored almond of your choice)

1-15 ounce can black beans, rinsed and drained

1/2 cup old-fashioned oats

1/2 cup vital wheat gluten

1 tablespoon tamari

1 tablespoon olive oil

1 tablespoon water

1/2 teaspoon turmeric

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Vegetable oil (I typically use canola)

2 Pretzel Rolls, halved and toasted

4 tablespoons Vegan Mayonnaise

1 cup baby kale leaves (or another lettuce or green)

Optional: 4 slices vegan cheese (I use GO Veggie! Dairy-Free Pepperjack Slices

4 thick slices Roma tomato

Vegan Turmeric-Tamari Mayo (recipe follows)

4 dill pickle slices

In a food processor, combine the garlic, onion, celery, winter greens, and almonds. Pulse until minced. Add the beans, oats, vital wheat gluten, tamari, olive oil, water, turmeric, salt, and pepper. Process until well combined, but avoid over-mixing as the vital wheat gluten can toughen. The consistency should be similar to a very stiff cookie dough, so add another tablespoon or 2 of water if necessary. Shape mixture into 4 patties, about 3/4-inch thick, and transfer to a plate. Heat a thin layer of oil in a cast iron skillet over medium-high and cook the patties for 4 to 5 minutes on each side or until golden brown, adding more oil if necessary. If including cheese, place a slice on top of each patty during the last 2 to 3 minutes of cooking on the second side. To serve, spread each toasted pretzel roll half with 1 tablespoon of mayo, top with 1/4 of greens, a burger patty, a slice of tomato, 1/4 of the Turmeric-Tamari Mayo, and a folded dill pickle slice speared through the top.

Vegan Turmeric-Tamari Mayo

1/4 cup vegan mayonnaise

1 teaspoon tamari

1/2 teaspoon turmeric

Whisk together all ingredients in a small cup or bowl. Taste and adjust with more tamari or turmeric of desired.

January 12, 2015 by betsy

Vegan Kale, Sweet Potato and Black Bean Fritter-Cakes

Kale, Sweet Potato and Black Bean Fritter Cakes--with Fork

These savory fritter-cake hybrids are made from a trifecta of favorite, healthful, colorful and plentiful ingredients: chopped fresh kale, shredded sweet potato, and black beans. Green onion adds a fresh, pungent, herb-y kick.

A food processor made short order of finely chopping the kale and, with a quick blade switch-out, creating beautiful, consistent shreds of sweet potatoes and no scraped knuckles. For efficiency, I used canned black beans, rinsed and well-drained, mashing about half of them with a potato masher to help the fritter-cakes hold together without a lot of additional ingredients. However, I did use a little flour and soymilk (use the nondairy milk of your choice) plus some baking powder and soda for a hint of lift, but not enough to create a “batter.” The finished consistency of these is somewhat similar to a latke with a bit more body.

For spices, black beans would suggest Mexican or southwestern flavor notes. But, for some reason, I wanted to nudge these fritter-cakes in a slightly Middle Eastern direction. So I did invite cumin, coriander and lime zest to the party, but also smoked paprika and sumac which lends a lovely earthy lemony profile. It is widely sold in Middle Eastern grocery stores, but if you can’t find it, just order it online or leave it out. However, it has been one of my favorite kitchen companions of the last few years.

For cooking, I tried both oil and nonstick spray and found that the calories in the oil were worth achieving a crispier crust, but see what you think.

I love a savory and ever-so-slightly sweet balance, so for a topping, I whisked a little lime juice and tamarind syrup into vegan sour cream. Tamarind syrup lends a heavenly, subtle and distinctively Middle Eastern floral note tempered by the sweetly acidic lime juice. Again, the syrup is sold at Middle Eastern grocery stores and online. But you could substitute pomegranate syrup which is fruity without being floral or just leave out all together and go with a citrus sour cream which would be delicious too.

A little spoonful of the sauce, a thin slice of lime, a few pine nuts and a sprinkling of smoked paprika created a beautiful presentation of these delectable disks, perfect for breakfast brunch, lunch or even dinner, perhaps with a side salad.

3 cups shredded sweet potatoes (slightly over a half-pound potato)

4 cups coarsely chopped or torn kale, finely chopped (I used a food processor)

1-15.5 ounce can black beans, rinsed and well-drained; half of beans mashed with potato masher

6 green onions, very thinly sliced

1/2 cup unbleached all-purpose flour (I use white whole wheat)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon sea salt or to taste + a small amount more for sprinkling

1/2 teaspoon freshly ground black pepper or to taste

1/2 cup soymilk (or an nondairy milk)

Tamarind-Lime Cream (recipe follows)

Garnishes (optional): thin slices of fresh lime, a few pine nuts, dusting of smoked paprika

Kale, Sweet Potato and Black Bean Fritter Cakes--Uncooked — Mixture Before Frying

Line a baking sheet with paper towel and set aside. Set oven to lowest temperature. In a large mixing bowl, toss together with your hands sweet potato, kale, green onions, and unmashed sweet potatoes. In a medium bowl, whisk together mashed beans, flour, baking powder, baking soda, all spices, including salt and pepper, and soymilk. Spoon in roughly even dollops over vegetable-bean mixture and combine well with a fork. The mixture will be very textured and moist, mounding nicely, but will not form a batter.

Heat a thin layer of vegetable oil (or a combination of vegetable and olive oil) in a large cast iron skillet over medium-high. Divide mixture into 1/12ths and, using a spoon or scoop, place 4 evenly-spaced mound into the sizzling oil pressing to about 1/2-inch thick with a metal spatula. Cook for about 2 minutes, flip and cook 2 more minutes, lowering temperature if necessary to prevent scorching. They will turn a rich nutty brown (as opposed to a light golden brown). Remove fritter-cakes and drain on prepared baking sheet, sprinkling each with a few granules of sea salt. Keep warm in oven. Repeat twice more with remaining mixture. Serve immediately topped with Tamarind-Lime Cream and garnished as desired.

Tamarind-Lime Cream

1/2 cup vegan sour cream

1 teaspoon tamarind syrup (or pomegranate syrup)

1 teaspoon fresh lime juice

Sea salt to taste

June 25, 2014June 26, 2014 by betsy

Vegan Cauliflower Steaks with Curry Bechamel Sauce and Candied Eggplant a la Inn at Little Washington

Yield: 4 steaks (with extra sauce and Candied Eggplant)

On Good Friday, Joe and I made the pilgrimage that every self-respecting foodie must make at least once in his or her life…to the fabled Inn at Little Washington in Washington, VA. Our dinner and our lodging/breakfast experience at the Foster Harris House is recounted in Coastal Virginia Magazine (July 2014). Suffice it to say that the Inn lives up to its storied reputation. And the Foster Harris House, which we chose by perusing websites when there was no room at the inn, is also on our “go back” list for both lodging and dining.

After my exquisite 4-course vegan meal, I swore that I would recreate the entree: Cauliflower Steak with Curry Bechamel and Candied Eggplant. It has taken me this long to get to it, as I wanted to devote my full attention and we are now out of school for the summer. So, at last, here it is! Wow! As elegant as this meal looks and tastes, it is ultra simple to prepare. Just be sure to make the Candied Eggplant the day before you plan to serve.

It took me two tries to get the steaks and the sauce just right, but the Candied Eggplant, adpated from MarcheDimanche Recipes, were like, well, candy from the get-go. I used the cooking method for the steaks that restaurant chefs swear by for beef: a sear followed by a few minutes in the oven. The sauce, made with a roux, is a fairly straightforward preparation, only the first time it was way too sweet. Combining vegetable stock and unsweetened soymilk with the coconut creamer, and thinning slightly with a very dry Prosecco, did the trick.

Though this version of the sauce is slightly sweet in that coconut milky way, it is a beautiful pairing with the cauliflower and candied eggplant, and is nicely balanced with a side of sauteed bitter greens or, as I prepared it, quick-pickled thinly sliced zucchini and red onion. For a garnish, you wouldn’t think that you would want more sweetness, but slightly spicy candied walnuts are the way to go. However, you can simply toast the walnuts for a few minutes if you prefer.

While most of us can’t visit the Inn at Little Washington even once a year, this beautiful and delicious ode to “The Inn” is simple enough to prepare once a week!

Make the Candied Eggplant the day before you plan to serve.

Candied Eggplant:

2 small eggplants, stemmed (Japanese eggplants work nicely for this as I like their small diameter)

1/4 cup+ olive oil

Sea salt to taste

3 tablespoons rice wine vinegar

1 tablespoon agave nectar or turbinado sugar

2 tablespoons fresh lemon thyme leaves (regular thyme is fine if you can’t find lemon thyme, but I grow it because it is so special)

1 teaspoon sea salt

1/8 teaspoon cinnamon

Slice the eggplants into 1/8-inch slices. Working in two batches, heat half the olive oil in a large cast iron skillet placed over medium high. Add half the eggplant slices, sprinkle very lightly with salt, and cook for about a minute on each side or until they are lightly browned. Add more oil if necessary to prevent burning or drying out. Remove to a a non-reactive dish. I use a 5 x 9″ ceramic bread pan. Repeat with remaining oil, eggplant, and another pinch of salt. In a 1-quart saucepan, bring the vinegar, agave nectar or sugar, water, lemon thyme leaves, 1 teaspoon of sea salt, and cinnamon to a boil. Pour over the eggplant, cool, cover, and refrigerate over night. Heat in the microwave or in a skillet on the stovetop before serving.

Curry Bechamel Sauce:

1/2 cup vegetable stock [choose one really rich in flavor or use 1 cup water + 1 large (9 g.) bouillon cube (enough to make 2 cups stock so that it is extra concentrated)]

1/2 cup plain coconut creamer (or other plain non-dairy creamer)

1/2 cup unsweetened soy milk

1 medium shallot, peeled and halved

1 large garlic clove, peeled and halved lengthwise

1/16th teaspoon freshly grated nutmeg (barely a pinch)

1 tablespoons vegan butter

2 tablespoosn unbleached all-purpose flour

Optional: 1 1/2 teaspoons nutritional yeast

1 1/4 teaspoons curry powder

Sea salt to taste

Freshly ground black pepper to taste

Optional: up to 2 tablespoons very dry white wine or Prosecco (my favorite)

In a 1-quart saucepan over medium-high heat, warm the vegetable stock, creamer, and unsweetened soymilk with shallot, garlic, and nutmeg to simmering. Watch closely, as it can boil over quickly, and reduce heat as necessary to maintain a simmer for 10 minutes. In a large cast iron skillet over medium high, melt butter, whisk in flour, optional nutritional yeast, curry powder and a pinch of salt and pepper, and cook 2 minutes, whisking continually, to make a roux to thicken the sauce. Reduce heat if necessary. Remove shallot and garlic pieces from simmering liquid and whisk the liquid into the roux, 1/2 cup at a time. Simmer, whisking frequently, for about 10 minutes or until thickened and flavors are nicely combined. Thin, if desired, by whisking in wine a tablespoon at a time. Check for seasoning and add more salt and pepper if necessary. Keep warm or reheat to serve.
Cauliflower Steaks:

Note: Regardless of how large the cauliflower, I have yet to be able to slice more than two nice steaks from a head. I get other large pieces that I can arrange to look like a larger “steak,” and that works just fine. So don’t fret if you encounter the same thing.,

1 large head cauliflower, thick stem and leaves removed, cut into four 3/4-inch thick “steaks”

Sea salt

1 tablespoon vegan butter, melted

1 tablespoon olive oil

1 teaspoon sea salt

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

Garnish: lemon thyme sprigs and toasted or spicy candied walnuts (just find a recipe to your liking online)

Preheat oven to 425 degrees. Spray a large cast iron skillet liberally with non-stick cooking spray and heat over medium-high. Working in two batches, sprinkle cauliflower lightly with sea salt on both sides and sear for 3 to 4 mintues on each side, adding additional spray if necessary. Remove to an oil baking sheet. Repeat. In a small cup, whisk together melted butter and olive oil. In a second cup, whisk together salt, coriander and pepper. Brush first side of steaks with half the butter mixture, sprinkle with half the salt mixture, carefully flip, and repeat. Bake for 10 minutes. Serve hot with curry sauce and several slices of candied eggplant, garnished with candied or toasted walnuts.

April 27, 2014 by betsy

Vegan Potato Salad with Cilantro-Mint-Chili Mayo and Carrot-Cashew Topping

Potato Salad with Cilantro-Mint Mayo and Carrot-Cashew Topping 1

This recipe is a two-fer: my delicious Cilantro-Mint-Chili Pesto is tasty enough to eat with a spoon, never mind the potato salad! Use this versatile pesto, which can be nudged in a more Indian or Thai direction, in noodle dishes, rice dishes, soups, sandwiches, appetizers like crostini, and more.

Make it first so that you have it on hand to quickly stir into my potato salad whose topping puts it right over the top! I pulse together carrots and cashews in a food processor, seasoning them only with a pinch of black salt for that inimitable, slightly sulfur-y “boiled egg” flavor, so perfect for potato salad.

Cilantro-Mint-Chili Pesto

Yield: approximately 3/4 to 1 cup

4 ounces cilantro leaves and tender stems, rinsed and dried

1 ounce mint leaves and tender stems, rinsed and dried

1 serrano chili, seeded

1/4 cup unsweetened coconut

Juice of 1/2 of a large lime

2-3 tablespoons natural sugar or agave nectar

1/4 cup olive oil

Pinch sea salt to taste

Place cilantro, mint, chile, and coconut in a food process and pulse to finely chop (this took about 30-35 pulses in my processor). Add lime juice and 2 tablespoons of sugar or agave nectar, and pulse to fully incorporate. Taste and add another tablespoon of sugar or agave nectar, if desired. With motor running, stream in olive oil. Season with a pinch of salt. Adjust seasoning if desired and store in refrigerator in an airtight container.

Potato Salad with Cilantro-Mint-Chili Mayo with Carrot-Cashew Topping

Yield: 4 servings

1 1/2 pounds russet potatoes (or whatever kind you have on hand, even sweet potatoes), cubed (I leave the skin on for nutrition and color contrast)

5 tablespoons vegan mayonnaise

2 to 3 tablespoons Cilantro-Mint-Chili Pesto

Sea salt to taste

Freshly ground black pepper to taste

1/4 cup raw, peeled carrot, cut into 1 inch chunks

1/4 cup lightly salted and roasted cashews (halves and pieces are fine)

Pinch black salt or to taste

Garnish: Additional pesto and cashews

Simmer potatoes in salted boiling water over medium-high heat, loosely covered, until tender, approximately 10 minutes. Rinse under cold water and drain. In a medium bowl, whisk together mayonnaise, pesto, and a pinch of salt and pepper. Add potatoes and fold together with mayo-pesto mixture until well-combined. Taste and correct seasoning as desired. In a food processor, pulse together carrots, cashews, and black salt until finely chopped (not mashed). Taste and adjust seasoning if necessary. Serve potato salad topped with Carrot-Curry mixture and garnish each serving with a dollop of the pesto and a cashew.

February 28, 2014March 2, 2014 by betsy

Take a Stand…A Vegan Stuffed Standing Rib Roast, That Is!

You will love my whimsical and novel take on a standing rib roast.

When I got the idea–in response to my aunt serving an actual standing rib roast for her holiday meal–I could find no other vegan standing rib roasts online, so I had fun creating my own.

Baked in a bundt pan with rosemary sprig “bones,” my version was just featured on the inimitable Nava Atlas’s Veg Kitchen website. “Like” VK on Facebook HERE.

It takes just a little more time in the kitchen than what most of us would prepare for a weekday meal, but it is perfect for a holiday–say, Easter or, of course the winter holidays–or a dinner party.

Just follow the link to my tasty and easy, but impressive, recipe for Vegan Standing Rib Roast with Shiitake and Kale Filling and Shiitake Gravy with your tongue firmly in your cheek!