August 21, 2011August 21, 2011 by betsy

Vegan Roasted Corn with Spicy Romesco Sauce

Yield: 4 servings as a side dish

So far, I’ve found nothing that isn’t enhanced by my new summer rave: Romesco Sauce!

Though I’ve cooked for as long as I can remember, Romesco Sauce never appealed…something about breadcrumbs in a sauce. Boy, had I been missing out! But all that changed in July when we enjoyed the last of several of my birthday dinners this year–I like to stretch it out–at the amazing Ubuntu in California’s Napa Valley. This veg restaurant deserves its Michelin stars in 2010 and 2011 and then some!

Their bar snack of chick peas enrobed in a delectable Romesco Sauce created a near obsession. Because the sauce recipe I created made a “gracious plenty,” as they say down South, I found several ways to enjoy it. If golden grape tomatoes are still coming in in your area, be sure to try both my Vegan Golden Grape Tomato Tart with Spinach Pesto and Spicy Romesco Sauce and my Vegan Spicy Chickpeas Romesco a la Ubuntu featuring this delectable sauce. And, definitely, before the last of the summer corn is gone, try this recipe which is less a recipe and more of a “procedure” with plenty of flexibility.

4 ears of fresh corn, husks and silk removed (save 4 thin strips of the husks if you like to tie around the “stem” end of the corn as a decorative touch)

1 generous tablespoon of olive oil

5 tablespoons nutritional yeast, divided (optional but recommended)

pinch sea salt

approximately 1/2 cup Romesco Sauce (click on link for recipe)

optional: 4 Romaine lettuce leaves

Preheat oven to 450 degrees. Pour olive oil into roasting pan and then roll each ear of corn in the oil, leaving them in the pan. Sprinkle the corn with approximately 2 tablespoon of nutritional yeast, total, and a pinch of salt, turning to coat.

Roast for 20-25 minutes, turning after about 10 minutes, until desired color is achieved; just avoid drying it out. Remove the corn from the oven and, when cool enough to handle, spread each cob with approximately 2 tablespoons of Romesco Sauce and sprinkle with a couple of teaspoons of nutritional yeast. Serve on a lettuce-lined plate if desired. And for a special touch, tie a strip of the reserved husk in a knot or bow around the “stem” end of the cob.

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

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.

June 9, 2011June 11, 2011 by betsy

Vegan Cheddar “Cheese” Spread with Savory Blackberry Chutney

Pulpy, glistening blackberries…savory bursts of clean, complex flavors…little taste explosions in every mouthful. This chutney is to die for!

In my previous post, I said that my Smoky Vegan “Ricotta” and Green Grape-Spring Onion Salsa became an instant favorite upon creation.

But wait! This one, made the same day, but not tasted on an actual crostini until last night, rivals it–I wouldn’t want to have to pick a #1!

The truth is that I wasn’t sure how I was even gong to use the chutney or, for that matter, that I was going to make a chutney. But I had come home from Stoney’s Farmer’s Market on the weekend with some fresh Pungo blackberries and, not wanting them to spoil as berries tend to do so quickly, I decided to go ahead and use them.

I wasn’t in a dessert mood, and I didn’t want to use them raw, as they were on the tart side. So, when I thought of a chutney, I was excited by the possibilities, but gave myself this kitchen challenge: to see how complex (and delicious!) I could make the flavor without muddying it or masking the taste of the blackberries.

The response to my challenge is this very special chutney. You won’t even believe how amazing it is by itself or on a crostini with my Vegan Cheddar “Cheese” Spread. In fact, dinner last night was a pairing of crostini: these and the ones mentioned above (I’d eaten lots of leafy greens for lunch, so I allowed myself). It was a light meal of beautiful contrasts in colors, flavors and textures. Perfect with a glass of 2009 Green Fin organic white table wine (a new top choice) after a very hot dog walk and a Pilates class. Cheers!

1 tablespoon olive oil

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

2 large cloves garlic, thinly sliced

1/3 cup apple cider vinegar

1/3 cup agave nectar

1 tablespoon red wine (anything drinkable will do and will only change the flavor slightly)

1 teaspoon coriander seeds

1/2 teaspoon ground allspice

1/2 teaspoon anise seeds

1/2 teaspoon fennel seeds

1/4 teaspoon ground cardamom

1/4 teaspoon ground chipotle chili powder

1/4 teaspoon ground ginger

1/4 teaspoon smoked paprika

1/4 teaspoon turmeric

1 pint fresh blackberries

leaves only from a 6-inch piece fresh rosemary

up to 1/3 cup natural sugar (adjust depending on tartness of berries)

sea salt and freshly ground pepper to taste

Accompaniments: Vegan Cheddar “Cheese” Spread and crackers or toasts, including thinly sliced grilled or toasted bread rounds

In a large cast iron skillet over medium-high, bring olive oil to shimmering. Add onion and saute a couple of minutes, stirring frequently. Add garlic and continue sauteeing and stirring for another couple of minutes or until onion and garlic are soft and onion is starting to develop a slight amount of color.

Stir in remaining ingredients and simmer, stirring occasionally, for approximately 20 minutes or until flavors are beautifully combined and the mixture has become pulpy. It will thicken as it cools. Serve chilled or at room temperature with my Vegan Cheddar “Cheese” Spread or your favorite vegan “cheese” on crackers or toasts. It would also be delicious on something like grilled or broiled tempeh “steaks.”

May 29, 2011May 29, 2011 by betsy

Vegan Rosemary-Shallot Red Wine Reduction

The only thing that might possibly be tastier than my Vegan Cheddar “Cheese” Spread, is my Vegan Cheddar “Cheese” Spread with a drizzle of my Vegan Rosemary-Shallot Red Wine Reduction.

This shimmering sophisticated sauce with it’s beautiful body, mouth feel and tangy-sweet savoriness is a lovely counterpoint to rich golden swirls of creamy “cheese.”

I use a red table wine in the recipe, but experiment with different wines for either slightly or dramatically different flavors to suite your palate.

Vegan Rosemary-Shallot Red Wine Reduction

Yield: 1/2 cup

1 tablespoon olive oil

2 shallots, halved lengthwise and thinly sliced

2 large cloves of garlic, thinly sliced

Sea salt and freshly ground black pepper to taste

2 cups red wine

2-3 tablespoons agave nectar

1 bay leaf, halved

2-5 to 6 inch sprigs rosemary

1 tablespoon vegan butter (I like Earth Balance)

In a large skillet over medium high, heat olive oil to shimmering. Add shallot and saute, stirring frequently, for 2 minutes. Add a pinch of salt and pepper and garlic and saute, stirring, for another minute. Add remaining ingredients and cook, stirring occasionally, until reduced to 1/2 cup. Remove rosemary sprigs if they start to come apart, as you don’t necessarily want rosemary needles in your reduction. Swirl in vegan butter and remove from heat. Mixture will thicken as it cools. Serve drizzled over Melba toasts or crostini spread with whatever you like. I think my Vegan Cheddar “Cheese” Spread is a particularly good accompaniment. Garnish with sprigs of rosemary. Store any leftover reduction in an airtight container in the refrigerator.

April 3, 2011April 3, 2011 by betsy

Vegan Tunisian Tostatos with Vegan Lemon-Chili Cream

Yield: 4 servings

I love playful twists on fusion cuisine, especially when the result is a fun to eat, like a tostato. In this case, I combine my love of Mexican and Southwestern food with the seemingly more exotic flavors of Tunisia.

The finished dish is beautiful, healthful and a little surprising. But it works, probably because cumin and coriander are spices common to both cuisines. Plus, the lentils function similarly to pinto or black beans on a tostato: a creamy-chewy counterpoint to the crisp tortilla. By itself, the lentil mixture is mouth-watering, but it is transformed into something extraordinary when crowned with a drizzle of the silky Lemon-Chile Cream.

These are irresistible bejeweled with ruby-red pomegranate seeds and crunchy green pistachios, encircled with fresh chopped cilantro, and crowned with a plump dried apricot.

Vegan Lemon-Chili Cream

1/4 cup vegan sour cream

juice of 1/2 of a lemon

dried chili flakes to taste

pinch of sea salt to taste

In a small cup or bowl, whisk together all ingredients. Set aside.

Vegan Tunisian Tostatos

canola oil

4-6 to 8-inch whole wheat tortillas

1 tablespoon olive oil

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

2 large garlic cloves, sliced

1 large red bell pepper, stem, membrane and seeds removed, cut in half crosswise and then into 1/4-inch strips

sea salt to taste

12 dried apricots, chopped

8 sundried tomatoes in oil, drained and chopped

3 tablespoons hummus

1 tablespoon tahini

2-4 tablespoons water

juice of 1/2 of a lemon

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon fresh grated ginger

1/4 teaspoon turmeric

2 tablespoons chopped cilantro

2 1/2 cups steamed lentils (should be firm enough to hold their shape)

Garnish: 4 tablespoons chopped cilantro, 4 dried apricots, pomegranate seeds, chopped pistachios

Preheat the oven to warm. Line a baking sheet with paper towels. In a large cast iron skillet, heat a thin layer of oil to shimmering over medium-high heat. Fry tortillas, one at a time, for a minute or two on each side or until lightly browned and crisp, adding more oil as necessary. Remove each on to the prepared baking sheet and keep them warm in the oven.

To make the lentil mixture: whisk together hummus, tahini, water, lemon juice and all spices until well combined. Set aside. Heat olive oil to shimmering in a large cast iron skillet over medium-high heat. Add onion, garlic, bell pepper, and a pinch of salt, and saute, stirring almost continuously, for 3 minutes. Add the apricots and sundried tomatoes and saute, still stirring, for 2 more minutes. Add hummus mixture, cilantro and lentils, and cook, stirring continuously, until well combined and heated though.

To serve, place each tortilla on a serving plate, mound with 1/4 of the lentil mixture, sprinkle 1 tablespoon of chopped cilantro around the perimeter, spoon 1/4 of the Lemon-Chili Cream over the lentil mixture, and garnish with a dried apricot, a few pomegranate seeds and some chopped pistachios.

February 8, 2010July 21, 2010 by betsy

Vegan Basil, Mint and Cilantro Pesto (The Trifecta of Pestos)

Pesto is one of those things that you almost can’t mess up. Proportions are inexact, so go by texture and taste. I like to freeze mine in little balls made to use to season soups, stews, pasta and more.

1 bunch basil, rinsed, dried and large stems removed (I used Thai basil)

1 bunch mint, rinsed, dried and large stems removed

1 bunch Thai cilantro, rinsed, dried and large stems removed

1/2 cup nuts (I used cashews, but you could use pistachios, pine nuts, etc.)

olive oil to taste and to desired consistency

a squirt of fresh lemon juice or to taste

coarse sea or kosher salt to taste

freshly ground black pepper to taste

Place first 4 ingredients in food processor and process until smooth. With motor running, stream in olive oil. Season to taste with salt and pepper. Store in airtight container in refrigerator or freezer. If you want to freeze it, either freeze in ice cube trays or scoop up small balls and freeze on a waxed or parchment paper-lined baking sheet. When frozen, transfer cubes or balls to zip-lock bags or airtight cartons and return to freezer.

February 8, 2010July 21, 2010 by betsy

Vegan Muhammara (Middle Eastern Red Bell Pepper, Walnut, and Cumin Spread)

Yield: 1 3/4 cups

This Middle Eastern spread is a hit at parties: it’s unique but not weird. And it’s so versatile because, not only is it a tasty appetizer, but a spoonful or two is delicious stirred into rice or pasta dishes, soups and stews, polenta and the like for a burst of deep flavor. I’ve had a sweeter version in one local restaurant that I didn’t care for as much, though I loved the way it was served: spread onto lettuce leaves and garnished with pomegranate seeds. I’ve also had a version similar to this one in another local restaurant, but I think mine has more flavor.

1-7 ounce jar roasted red peppers, drained
2/3 cup fine fresh or dried bread crumbs
1/3 cup walnuts, lightly toasted and chopped fine (toast at 350 degrees for 10 or so minutes)
2-4 garlic cloves, minced
1/2 teaspoon coarse sea or kosher salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses (wonderful stuff, but you can substitute a sweet dark syrup of your choice)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup oil (the original recipe called for 3/4 cup which was too much; in fact, though thicker, the spread is actually delicious with very little or no oil)

Combine all ingredients except oil, if using, in the bowl of a food processor fitted with a metal blade. Process until smooth and, with motor running, drizzle in optional oil until the mixture comes together.

Source: I cut this recipe out of a culinary magazine a few years back, but I regretfully neglected to note which one.

October 18, 2009July 21, 2010 by betsy

Vegan "Pulled" Spaghetti Squash Barbecue with Vegan Cole Slaw on Vegan Creamed Corn and Chive Cakes–Appetizer Version

I thought that my vegan version of “pulled” barbecue plus tradition-trimmings-with-a-twist looked so pretty as an appetizer that I wanted to share this photo. For the recipes, just type this recipe title in the search box or scroll down four posts.

October 18, 2009July 21, 2010 by betsy

Vegan Bloomin’ Barbecue Sauce

Yield: 2 1/2 cups

There are lots of tasty barbecue sauces on the market these days. But, even though they come in almost every flavor imaginable, there is still something more satisfying about making it from scratch. Plus–and maybe this is my imagination–it seems that, regardless of the “gourmet” ingredients in today’s varieties, they are still made for a mass market and, hence, lack as much character as I crave. My barbecue sauce is, by no means, a big risk-taker, but I think it is less homogenized than what you find on the store shelves. And, it’s a great base for other sauces with very specific flavor profiles: southwestern, Caribbean, and so forth.

Optional, but recommended: 1 small onion, finely diced and sauteed in a little olive oil over medium-high heat until golden and slightly caramelized
1-15 ounce can tomato puree
1 tablespoon apple cider vinegar
1 tablespoon Amino Acids
5 tablespoons sweetener (I like 1 tablespoon each of the following, but use what you have: maple syrup, molasses, brown rice syrup, brown sugar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Sweet paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1-3 teaspoons prepared mustard
pinch of coarse sea or kosher salt to taste
pinch of freshly ground black pepper to taste
a dash or two of Liquid Smoke to taste

Stir all together and heat gently until simmering. Simmer for just a few minutes to let flavors combine. Store, covered, in refrigerator.