Category: Vegan Savory Sauces

by betsy

Vegan Grilled Pumpkin Pizza with Pumpkin and Pepita-Sage Pesto Spread, Pepita and Sage Pesto and Rosemary-Garlic Oil Recipe

Yield: 2 pizzas/8 servings (2 slices per serving)

The irresistibly adorable pumpkins at my favorite farm market inspired this pizza.  I’ve enjoyed it three or four times this week with my Vegan Caramelized Onion and Apple Pizza and am so sad there is no more.

As I’ve said before, homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen.  Hands on prep time is just minutes, but it does take a couple of hours to rise.  So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it.  If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.

My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  My recipe calls for a combination of self-rising and whole wheat flours.  However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder.  The only difference I found is that it makes a softer dough and, hence, requires additional flour.  The crust made this way also benefits especially from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.

Make the dough at least 3 hours before you plan to serve the pizza.

 

Blooming Platter Pizza Dough:

Yield: 2 approximate 8-inch crusts

3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup  plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

3/4 cup plus 2 tablespoons whole wheat flour

Note:  you may substitute all white whole wheat or all-purpose flour for both of the above.  However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.

1 teaspoon “quick rise” yeast

1 teaspoon natural sugar

1 teaspoon sea salt

3/4 cup plus 1 1/2 tablespoons tepid water

2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl

Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center.  Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.

Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky.  I knead it right in the bowl.  Do not over-knead.  Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Return the dough to the bowl, rolling it around on both sides to coat with the oil.  Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.  While the dough rises, prepare the other ingredients.

 

Next prepare Rosemary-Garlic Olive Oil:

1/4 cup olive oil (makes sure it is super flavorful)

1 5-inch stalk of fresh rosemary

1 clove garlic, thinly sliced

Combine all ingredients in a small cup and set aside.

Before preparing topping, preheat oven to 450 degrees.  Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.

 

Topping:

Approximately 1/4 cup Pumpkin and Pepita-Sage Pesto Spread (recipe follows)

Grilled Pumpkin (recipe follows)

1/2 cup Vegan Pepita and Sage Pesto

Optional garnish: fresh sage leaves or pineapple sage blossoms

 

Vegan Pumpkin Pepita-Sage Pesto Spread:

6 ounces Silken Firm tofu (you may you “extra firm” for a firmer end result)

1/2 cup pumpkin puree

1/2 cup Vegan Pepita and Sage Pesto

1 large garlic clove

Pinch sea salt

Place all ingredients in the bowl of a food processor and process until smooth, scraping down the sides of the bowl as necessary.  You will have more than you need for this pizza.  Store any leftovers in an airtight container in the refrigerator.  Enjoy as a dip with fresh veggies, spread on bagels or sandwiches, tossed with pasta, or as a pizza sauce.

 

Grilled Pumpkin:

Approximately 3 pounds fresh pumpkin (this weight is seeded and with pulp removed, but with the skin on)

Remove the skin from pumpkin with a paring knife.  Cut pizza into bite size 1/3-inch thick slices.  Spray a grill pan with non-stick spray and preheat over medium-high.  Grill pumpkin, in two batches if necessary, for 2 to 3 minutes per side or unil tender with nice grill marks.  Remove to a plate and set aside.

 

To Assemble:

Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface.    Spray each sheet lightly with non-stick pray.  With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim.  Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over.  Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones.  Bake for 2 minutes.  Remove the stones from the oven and spread a very thin layer (about 2 to 3 tablespoons) of Pumpkin and Pepita-Sage Pesto Spread on each crust.  Divide the pumpkin evenly between the two crusts, arranging pieces in concentric rings.  Return the stones to the oven and cook for about 7 minutes, switching the position of the stones halfway through if pizzas seem to be cooking unevenly.  Remove the stones from the oven again and dot each with about half of the Pepita and Sage Pesto (1/4 cup each).  Return the stones to the oven and cook for 2 to 3 more minutes  or until the crusts are golden and the topping is hot.  Remove the stones form the oven, slide the pizzas, one at a time, onto a cutting board, and cut each into 8 wedges.  Serve immediately garnished with sage leaves or, if you’re lucky enough to grow this herb: ravishing pineapple sage blossoms.

Note: this pizza reheats beautifully on a pizza stone in a 350 degree preheated oven for 10 minutes.

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by betsy

Vegan Orecchiette with Kale and Roasted Acorn Squash in a Creamy Sauce

This is omnivorous husband-approved comfort food, no question about it!  But it won’t weigh you down and it is  infused with lots of vitamins, not to mention flavor.

You can use any kind of pasta you choose, but I love the shallow “bowl-shape” of the orecchiette because it holds more of the creamy sauce.

Roast the squash in advance so that it’s ready to roll when you’re ready to roll out dinner.

Yield: 4 servings

8 ounces orecchiette (or other favorite pasta)

1 tablespoon olive oil

4 cups firmly packed 2-inch pieces of kale, thick stems removed

2 medium cloves garlic

1 cup plain soy creamer

1/4 to 1/2 cup nutritional yeast (depending on how cheesy and thick you want the sauce)

Sea salt and freshly ground black pepper to taste

About 4 teaspoons rough chopped walnuts or toasted walnuts

2 acorn squash, cut into approximately 1 x 2-inch chunks and roasted (I cut the squash in half, remove seeds and pulp, cut it into chunks, drizzle with olive oil, sprinkle with sea salt, and roast for 20 minutes at 450 degrees, stirring after 10 minutes.  I find it easiest to peel the squash after it has cooled enough to handle, but you can peel it before roasting if you prefer.)

Bring a large pot of generously salted water to boil.  Add pasta and cook just until al dente.  Meanwhile, make sauce.  In a large cast iron skillet over medium-high, heat olive oil to shimmering.  Add kale and cook, stirring almost constantly, for approximately 3 minutes or until almost tender, but still bright green.  Add garlic and saute for another minute, stirring constantly.  Reduce heat if necessary to prevent garlic from scorching.  Add soy creamer, nutritional yeast, sea salt, and freshly ground pepper, and stir to combine.  Fold in roasted acorn squash and heat through, stirring frequently.  When pasta is cooked, drain, and fold it into the sauce.  Adjust seasoning if necessary and serve immediately garnished with a few chopped walnuts.

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by betsy

Vegan Whole Wheat Penne Pasta with Roasted Butternut Squash and Kale, Walnut, and Rosemary Pesto Cream Sauce

I love my Kale, Walnut, and Rosemary Pesto, but I’ve enjoyed so much of it recently, that I wanted to transform it just enough to be a fresh take without taking away from its beautiful balanced flavors.  So I decided to combine it with some soy creamer and use it as a sauce to coat golden butternut squash and chewy-tender tubes of whole wheat penne pasta.

Roast the butternut squash in advance so it’s ready to go when you are ready to eat!

Yield 4 servings

8 ounces whole wheat penne pasta

1 cup Vegan Kale, Walnut, and Rosemary Pesto

1/2 cup plain soy creamer

2 cups 1-inch pieces of roasted butternut squash (Halve squash lengthwise, remove seeds and pulp, cut into pieces, toss with a tiny bit of olive oil, and roast approximately 20 minutes in a 450 degree oven, stirring after 10 minutes.  I find it easier to peel it when it is cool enough to handle, but you can peel it before roasting.)

Sea salt and freshly ground black pepper to taste

Optional garnish: sprigs of fresh rosemary

In a large pot of boiling, generously salted water, cook pasta just until al dente, about 8 minutes.   Meanwhile, in a medium bowl, whisk together pesto and soy creamer.  If you want the sauce to be a little looser, whisk in olive oil, a tablespoon at t time, until desired consistency is reached.  When pasta is cooked, drain, return to pot, and place over medium heat.  Immediately add sauce and toss together quickly.  Then add butternut squash and toss gently again.  Check for seasoning and adjust as necessary with sea salt and freshly ground black pepper.  Remove the pot from the heat and serve the pasta immediately topped with sprigs of rosemary if desired.

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by betsy

Vegan Chorizo, Chickpeas & Kale in a Creamy Coconut Milk-Pumpkin Sauce with Pepita and Sage Pesto Drizzle

This is one of my dream dinners: super healthy, lusciously creamy, beautiful to look at, and a “twofer” in that both the chickpea mixture and the pepita pesto can easily stand alone. Plus, it’s an anti-oxidant powerhouse of a one-dish meal.

I first made the pesto to drizzle over my Roasted Turks’ Turban Squash.  It was addicting!  So I knew I had to create other dishes with which to enjoy it lest I spend the fall eating nothing but Turks’ Turban squash.  Stay tuned for more to follow.

You can serve up a nice bowl of this thick spicy melange and serve the grilled bread on the side, or you can serve it as a crostini, like you see in the photo.  Either way, you’ll be licking your lips.

Yield: 4 servings

1 tablespoon olive oil

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

1/2 of a large orange bell pepper, stemmed, seeded, and cut into 1/4-inch dice

Sea salt to taste

2 large cloves garlic, minced

2 cups of very finely chopped kale (I used a food processor for this task)

1-15.5 ounce can chickpeas, rinsed and drained

6 ounces of vegan chorizo (I purchase Trader Joe’s brand)

1-15 ounce can coconut milk (I use the lite variety)

1/2 cup pumpkin puree

Optional: 2 tablespoons apple juice (this sounds like an odd addition, but adds a little hint of something delicious but unidentifiable)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon rubbed sage

Freshly ground black pepper to taste

1 tablespoon Pomegranate Molasses

Zest of 1/2 of a lemon

Vegan Pepita and Sage Pesto (recipe follows)

Optional Garnish: a few lightly salted and roasted pepitas (pumpkin seeds) and sprigs of fresh sage

Accompaniment: grilled slices of bread (about 3/4-inch thick)

In a large cast iron skillet, heat the tablespoon of olive oil to sizzling over medium-high.  Add onion, bell pepper, and a generous pinch of salt, and saute, stirring frequently, for about 3 minutes or until softened. Add garlic and kale and saute, still stirring frequently, for another 3 minutes. Add chick peas and chorizo, stirring just to combine after each.  Stir in remaining ingredients, except lemon zest and pesto, and heat, stirring occasionally, for another 3-5 minutes.  Stir in lemon zest and serve hot drizzled with Pepita and Sage Pesto or pass the pesto in a small bowl with a serving spoon.  Garnish with pepitas if desired.  And serve with or on top of grilled bread.

 

Vegan Pepita and Sage Pesto

1/2 cup roasted and lightly salted Pepitas (I buy Trader Joe’s brand)

1 medium clove of garlic, peeled

8 fresh sage leaves (or pineapple sage leaves)

1/8 teaspoon of ground nutmeg (freshly grated is especially nice)

1/8 teaspoon of chipotle chile powder

1/2 cup olive oil

1 teaspoon maple syrup

Juice of 1/2 of a small lime

Optional: 1 1/2 teaspoons nutritional yeast

Sea salt to taste (I like a “goodly” amount in this)

Place Pepitas, garlic, sage, nutmeg and chili powder in the bowl of a food processor.  Process until a coarse paste forms.  With the motor running, add olive oil in a steady stream until the mixture is pulpy-smooth.  Turn off the motor.  Add maple syrup, lime, optional nutritional yeast, and salt to taste, and pulse just two or three times to combine.  Adjust seasoning if desired, and use immediately or store, covered, in the refrigerator.  Allow to come to room temperature or heat slightly before serving.

For 150+ other fresh seasonal recipes, I hope you might check out The Blooming Platter Cookook: A Harvest of Seasonal Vegan Recipes!

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by betsy

Vegan Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce and Roasted Thyme-Scented Grapes

This recipe was inspired by a recipe for a side dish of roasted grapes in a current issue of a home and garden magazine.  My recipe is slightly altered, including that it makes use of the lovely grape drippings in a silky pan sauce in which grilled tempeh is bathed before being served on a bed of bright green baby spinach under a tumble of the thyme-scented roasted grapes.  The result is perfect to tuck into when you’re starved or to enjoy smaller portions, almost like tapas, when noshing is more the order of the day.

Yield: 2 servings (easily doubles)

Roasted Thyme-Scented Grapes

1 1/2 pounds of seedless green or red grapes, or a combination (I like a combination for both color contrast and more a of a sweet-tart contrast in flavor; you will have grapes left over)

1 scant tablespoon olive oil (about 2 teaspoons)

Sea salt to taste

Approximately 1 tablespoon very loosely packed fresh thyme leaves

Freshly ground black pepper to taste

Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce (recipe follows)

Preheat oven to 450 degrees.  Place grapes in a metal roasting pan, drizzle with olive oil and sprinkle with a generous pinch of salt.  Toss to coat.  Place the pan in the center of the oven and roast for 5 minutes.  Open the door, give the pan a gentle shake, close the door, and roast for 3 more minutes.  Remove the pan from the oven, drain off and reserve as much liquid as possible.  Sprinkle the grapes with the thyme and black pepper, gently stir, and return the pan to the oven for another 4 minutes or until the grapes are lightly roasted but still hold their shapes (it’s fine if a few split open).  Remove the pan to a wire rack to cool slightly.  Serve the grapes immediately or store covered in the refrigerator.  Allow them to come to room temperature or heat them gently before serving.

Minnie the Moocher

Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce

1-6 ounce package of tempeh, cut crosswise into 8 slices

Approximately 1/3 cup reserved grape drippings

1/3 cup dry white wine

1 cup water

1 tablespoon powdered vegetable base or 1 bouillon cube

1/3 cup plain soy creamer

Sea salt and freshly ground black pepper to taste

1-2 teaspoons olive oil

4 loosely packed cups of fresh baby spinach

Garnish: sprigs of fresh thyme

While grapes are roasting, heat an oiled grill pan over medium-high.  Add tempeh slices and grill approximately 2-3 minutes on each side or just until nice grill marks develop.  Meanwhile, in a large skillet over medium-high, heat grape drippings, white wine, soy creamer, and salt and pepper to simmering.  Simmer until thickened, about 5 to 6 minutes.  Add tempeh slices, turn to coat in the sauce, which will be quite reduced, and heat for about 1-2 minutes.  Meanwhile, in another skillet, heat olive oil over medium-high, add spinach, and saute for about 30 seconds or until slightly wilted and bright green.  Divide spinach between two serving plates.  Arrange 4 slices of tempeh on top of each bed of spinach.   Drizzle with remaining sauce if there is any.  Top each with a spoonful of grapes and a sprig of fresh thyme.  (Store remaining grapes, covered, in the refrigerator.)  Serve immediately.

For a celebration of 150+ additional recipes, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. 

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by betsy

Vegan Turks Turban Squash with Pepita and Sage Pesto

Photo credit: TheKitchn.com

Yield: 4 servings

They’re so beautiful…who knew you could eat them?!

I have always thought that Turks Turban Squash–called Mexican Hat Pumpkins by some–were strictly decorative.  Their charming form covered by skin that is truly a fiesta–or Turkish bazaar–of color and pattern has always made me smile.

Imagine my smile when someone at my farm market told me on Friday that they are not only edible but really scrumptious.  An elderly customer had just been in touting the benefits of roasting these beauties.  Convinced, I chose a smallish one just in case things didn’t go so well and drove home wondering if I had a knife sharp enough to cut through it.

Turns out that I would have needed a hatchet to hack through it’s tough exterior and an interior that wasn’t much softer.  So, I managed to cut off and discard its top knot which housed mostly seeds and pulp, pierced the body it a few times, and then roasted it at 450 for 30 minutes.  After I let it cool just enough to handle, I cut the base into about 2 x 2-inch chunks and easily removed the skin with a paring knife.

Then I roasted it again in a little olive oil and sea salt for 20 minutes, turning after 10.  Wow…what a beautiful golden crust developed!  And finally, I dressed it with a tiny bit more olive oil mixed with a drizzle of walnut oil and balsamic vinegar.

It is delicious like that–with a flavor and texture that is a cross between a pumpkin and a potato.  But I can ‘t leave well enough alone, and you’ll be glad I didn’t…

I guess because of the name Mexican Hat, I started thinking of Pepitas and wondering if I could make a pesto with them.  And because I love butternut squash ravioli (vegan) with sage butter–and because I just generally love sage in the fall–I decided to add a bit of it from our garden.  As I developed the pesto, I ended up adding a pinch of nutmeg–which I love in the aforementioned ravioli–and a bit of chipotle chili powder as a nod in the direction of Mexico.

Thinking the mixture needed a hint of sweetness, I added a dribble of maple syrup, and then thinking it needed a pop of bright acidity, I folded in a squeeze of lime juice.  And I made sure to add exactly the right amount of olive oil to yield a pesto that would drizzle and not just dab.

I am completely excited to share with you the results that will be on my fall table from now on.

1 Turks Turban squash about 8 inches in diameter, top knot removed and discarded

2 scant tablespoons olive oil, divided in half

1 teaspoon walnut oil (or more olive oil)

1 teaspoon balsamic vinegar

Sea salt to taste

Pepita and Sage Pesto (recipe follows)

Optional garnish: a few roasted and salted Pepitas and sprigs of fresh sage

Preheat the oven to 450 degrees.  Oil a metal roasting pan with 1 tablespoon of the olive oil.  Pierce the squash all over with a sharp knife, place it in the pan, and roast it, uncovered, for 30 minutes.  Remove the pan from the oven and allow the squash to sit until cool enough to handle.  Then remove and discard the seeds and pulp and cut the squash into chunks, approximately 2 x 2-inches in diameter or just slightly larger.  Remove the skin with a paring knife and discard.

Return the oven to 450 degrees if you turned it off, and place the squash chunks into the roasting pan.  Drizzle them with the remaining 1 tablespoon of the olive oil, sprinkle with salt, and toss to coat.  Roast for 10 minutes, turn each chunk, and roast for another 10 minutes or until a beautiful golden crust develops where the squash has been in contact with the pan and the flesh is tender, but not mushy.    When the squash is tender and golden, remove the pan from the oven, sprinkle the squash with walnut oil and balsamic vinegar, toss very gently, and then remove the squash to a serving platter. Drizzle the golden chunks with Pesto, garnish with Pepitas and/or fresh sage sprigs, and serve immediately, passing a small bowl of any remaining pesto.

While squash roasts, make Pesto.

 

Vegan Pepita and Sage Pesto:

1/2 cup roasted and lightly salted Pepitas (I buy Trader Joe’s brand)

1 medium clove of garlic, peeled

8 fresh sage leaves

1/8 teaspoon of ground nutmeg (freshly grated is especially nice)

1/8 teaspoon of chipotle chile powder

1/2 cup olive oil

1 teaspoon maple syrup

juice of 1/2 of a small lime

Sea salt to taste (I like a “goodly” amount in this)

Place Pepitas, garlic, sage, nutmeg and chili powder in the bowl of a food processor.  Process until a coarse paste forms.  With the motor running, add olive oil in a steady stream until the mixture is pulpy-smooth.  Turn off the motor.  Add maple syrup, lime, and salt to taste, and pulse just two or three times to combine.  Adjust seasoning if desired, and use immediately or store, covered, in the refrigerator.  Allow to come to room temperature or heat slightly before serving.

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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)

OR

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.

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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.

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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.

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