Tuesday, April 10, 2012

Garlic-Olive-Caper Spread "Tapenade"

1 cup Niçoise or Greek olives, rinsed and pitted
2 tablespoons capers
1 garlic clove, pressed
1/2-1 cup pine nuts
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried thyme or basil
1/4 teaspoon freshly ground black pepper
11/2-2 cups stemmed parsley

Using a mortar and pestle or food processor, blend all of the ingredients until the tapenade is just smooth enough to spread without becoming a paste. Tapenade will keep a week in the refrigerator and the flavor will intensify with age.

Makes 11/2 to 2 cups

From "Sundays At Moosewood Restaurant".


This is a vegan substitute for Parmesan.

1/4 cup slivered or sliced almonds
1 tablespoon toasted sesame seeds
1/8 teaspoon salt
1/4 teaspoon lemon zest

Combine ALL the ingredients in a blender or food processor. Pulse until everything turns to tiny crumbs. That's it!

Makes 1/3 cup


Balsamic Vinaigrette

1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/3 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
2 teaspoons lemon juice
1 cup olive oil, or 1/2 cup extra-virgin olive oil and 1/2 cup canola or grapeseed oil

In a 1-quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the balsamic mixture very carefully--slowly at first, then a little faster as the oil in incorporated. This dressing should be fairly thick and will remain emulsified for several days.

Makes 12/3cups

This recipe is from "The Complete Vegan Kitchen".


Monday, April 9, 2012

Seaweed Salad

Alaria or other seaweed
Rice wine vinegar or other vinegar
Sesame oil
Soy sauce
Sweetener (sugar or honey)
Ground white sesame seeds (whole for decoration)
Hot chili flakes

Spicy Tempeh Nori Rolls

For the sushi rice:
1 cup sushi rice
2 tablespoons rice vinegar (do NOT use regular white vinegar)
1 teaspoon sugar

Spicy tempeh filling:
1/2 (4-ounce) package tempeh
2 tablespoons vegan mayonnaise
1/2-1 teaspoon hot chile-sesame oil
4 nori sheets
1 scallion, white part discarded, slice lengthwise into narrow strips
1 ripe avocado, peeled, seeded, and sliced into 1/4 inch wide strips
1 medium carrot, peeled and cut into 5 inch long match sticks (optional)
1 tablespoon toasted or black sesame seeds if used inside the roll, or 1/4 cup if using as a coating for inside-out rolls

In a heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 11/4 cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just ounce. Lower the heat to low, cover the pot, and steam the rice for 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or, prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.

Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold) it's ready to work with.

While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
To assemble:

Fill a shallow cup with about 1/3 cup water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:

1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cups worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be less than 1/3 inch thick.

2. Place a small amount of the fillings across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling--the less filling, the easier the sushi will be to roll. Aim for about 11/2 tablespoons of spicy tempeh, three strips of avocado, two or more carrot match sticks and some scallion strips. You'll figure it out.

3.Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed only end, pat gently with a bit of vinegar water to seal the roll.

4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of 'em.


Elephant Rolls: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.

"Yamroom" Roll: For each roll, fill with 2 tablespoons of mashed sweet potato, 1 or 2 dried or fresh shiitake mushrooms simmered in 1/2 cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.

Spinach Sesame: Lightly steam 1/2 pound of well-washed, fresh spinach, squeeze to remove any excess water, and chop finely. Toss with 1 teaspoon of toasted sesame oil, 1 tablespoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.

How to make Inside Out Rolls:

Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.

Simply prepare your nori roll as directed, spreading the seasoned rice onto about two-thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slide your hands underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion... flip everything upside down. Remove the bamboo mat from the top and place on your countertop. Place the nori and rice--plastic wrap side down-- on the mat. Place fillings as usual on the edge without the rice underneath it. Then, carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.

For best results, roll your spiffy inside-our rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper.

Makes 4 rolls


Shredded Beet, Apple, and Carrot Salad

2 medium or 1 large beet (about 1 pound) peeled and grated
1 large, firm, tart apple with peel, grated
2 large carrots, peeled (optional) and grated
4 scallions, green and white parts, chopped
1/2 cup chopped cilantro (leaves and stems)
3 tablespoons cider vinegar
3 tablespoons good-quality extra-virgin olive oil
Salt and freshly cracked black pepper

Combine the beets, apple, carrots, scallions, and cilantro in a bowl, and toss to mix.

Whisk together the vinegar and olive oil. Pour over the beet mixture and stir well. Season to taste with salt and freshly cracked black pepper. Serve immediately, or chill for up to 6 hours.

Makes 6 to 8 servings

From: Wild Flavors, Didi Emmons

Cabbage Slaw with Apples

1 medium head green cabbage (about 3 pounds), cored and thinly sliced
2 sweet crisp apples (such as Gala or Fuji), skin-on, cut into matchstick pieces
1/2 cup chopped fresh parsley (optional)
1/4 cup chopped fresh sage
1/2 to 1 teaspoon salt
1/2 cup lemon juice (about 2 lemons)
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Combine the cabbage, apples, parsley (if using), sage, and salt in a large bowl. Toss the ingredients well, adding the adding the additional salt and freshly cracked black pepper to taste. Add the olive oil and toss again.

Let the slaw sit for 10 minutes, and then toss it again. Sever immediately, or chill in the refrigerator and serve within 24 hours.

Makes 6 servings

From: Wild Flavors, Didi Emmons

Apple Pandowdy

1 tablespoon unsalted butter, at room temperature, for pan

11/2 cups (71/2 ounces) all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons (3 ounces) cold unsalted butter
1/2 cup cold whole milk, as needed

Fruit Filling:
8 large apples, peeled, cored, and each cut into 16 slices (31/2 pounds prepped)
1/3 cup (11/4 ounces) granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter

Vanilla Ice Cream (optional)

To make the pastry, mix the flour, sugar, baking powder, and salt together in a bowl. Cut the butter into 1-inch pieces, add to the flour mixture, and toss to evenly coat. Using your fingertips or a pastry blender, cut in the butter until completely broken down into the flour mixture. Add the milk a couple tablespoons at a time, stirring well after each addition to evenly moisten the dough. Add only enough milk for the dough to come together in relatively dry mass. Gather the dough into a ball, then pat it out int a square. Wrap the dough in a plastic wrap and refrigerate while you make the filling.

Preheat the oven to 375°F. Butter a 9-inch cast-iron skillet or a 9-inch square baking pan.
To make the fruit filling, toss the apples, sugar, cinnamon, salt, lemon juice, and vanilla together in a large bowl, then transfer the mixture to the prepared pan. Cut the butter into small cubes and scatter over the apples.

Roll out the pastry just a bit smaller than the size of the pan. (The small gap between the pastry and the side of the pan will allow steam to escape.) Carefully drape the pastry over the apples, then cut 3 steam vents in the pastry.

Bake for 35 minutes, or until the pastry is golden and the filling bubbles up around the edges. This pandowdy is best served warm, topped with a small scoop of vanilla ice cream.

Storage: This pandowdy is best served the day it is made, but any leftovers can be wrapped in plastic and kept at room temperature for 2 to 3 days.
Serves 8 to 12


From: Rustic Fruit Dessert, Cory Schreiber and Julie Richardson

Spaghetti Squash with Lentils and Sage

1 spaghetti squash (about 3 pounds)
1¼ cups uncooked brown lentils or French lentils
5 tablespoons extra-virgin olive oil or butter
4 garlic cloves, minced
Salt and freshly cracked black pepper
2 tablespoons lemon juice (about ½ lemon)
4 ounces feta, cut into small pieces ( my favorite is goat's milk feta) (optional)
2-4 tablespoons chopped sage leaves

Preheat the oven to 325 degrees F.

Bake the squash whole on a baking sheet for 1½ hours.

Meanwhile, bring a medium saucepan with plenty of salted water to a boil. Add lentils and cook until al dente, about 20 minutes. Rinse the lentils with cold water and drain them well.

Remove the softened squash from the oven and let it cool a bit. Then cut the squash in half and scoop out the seeds.Use a fork to pull the strands of squash out of the shell and into a bowl. You can use a spoon to get the last bit out. Set aside.

Heat 2 tablespoons of the olive in a large skillet over medium heat. Add the remaining garlic and the lentils, frying them without stirring for about 3 minutes. Season generously with salt and pepper, stir and toss, and fry for a few more minutes until they become a bit crispy. Transfer to a plate.

Add the remaining 3 tablespoons olive oil and squash to the pan, and reheat, stirring, for 2 to 3 minutes. Add the feta, sage, and salt and freshly cracked pepper to taste. Stir in lemon juice. Spoon into and baking pan, top with the lentils and bake for about 10 to 20 minutes.

 Makes 3 servings

From Wild Flavors, Didi Emmons

Raspberry-Lime Vinaigrette

12 ounces frozen raspberries, thawed
1/4 cup grapeseed oil or nut oil
3 tablespoons lime juice
11/2 teaspoons sugar
1/2 teaspoon salt
Pinch of grated lime zest
Ground white pepper

Use a large spoon to press the thawed raspberries in several batches through a large sieve into a medium-size bowl. Discard the seeds. Add the remaining ingredients, whisk to combine, and pour into an airtight container if not using immediately.

Serves 2 to 4

Curried Carrot Dip

1 pound carrots, peeled and cut into 1/2-inch chunks
1/4 cup roasted sunflower seeds (salted are okay, just add less salt)
2 teaspoons grapeseed or other vegetable oil
1/2 teaspoon minced garlic
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon fresh lemon juice

Bring a small pot of water to a boil. Boil the carrots for 7-10 minutes, until soft. Drain and let cool just until they're no longer steaming.

Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scrapping down the sides of the processor as you go. Taste for salt and adjust the spices and lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

Caraway-Parsley-Carrot Dip: Omit the curry and cumin. Place 1/2 teaspoon of the caraway seeds in the food processor along with the sunflower seeds. Add 1/2 cup of loosely packed fresh parley after everything has been blended, and pulse until it is chopped finely.
Makes 2 cups

Cabbage Slaw with Yogurt

1 tablespoon chopped rosemary
2 garlic cloves, minced
2 tablespoons lemon juice (about ½ lemon) or cider vinegar
4 tablespoons sour cream or Greek yogurt
6 cups thinly sliced green cabbage (about ½ medium head)
1 small onion, thinly sliced
3 tablespoons finely chopped preserved lemons
Salt and freshly cracked black pepper

Combine the rosemary, garlic, lemon juice or vinegar, and sour cream in a large bowl, and whisk together with a fork.

Add the cabbage, onion, and lemons to the dressing. Toss well and season with salt and freshly cracked black pepper to taste. Serve at room temperature.

Makes 3 to 4 servings

From Wild Flavors, Didi Emmons

Parsnip-Horseradish Slaw

2 tbsp grated fresh horseradish root or 2 tsp creamy Dijon mustard or prepared horseradish
1½ tablespoons extra-virgin olive oil
Juice of ½ lemon or 1 tablespoon cider vinegar
1 teaspoon honey
4 parsnips, grated (about 4 cups)
4 scallions, green and white parts, finely chopped
1 tart apple, with peel, grated
Salt and freshly cracked black pepper

Combine the horseradish, olive oil, lemon juice, and honey in a large bowl, and mix well.

Add the parsnips, scallions, and apple, and toss well. Season with salt and pepper to taste.

(This slaw will keep in the fridge for up to 1 month, or in the freezer for up to 6 months.)

Makes 4 to 6 servings

From Wild Flavors, Didi Emmons

Roasted Parsnip Soup

1 pound parsnips (3 or 4 parsnips), peeled and chopped into 1-inch pieces
1 large russet potato, peeled and chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
6 garlic cloves
3 tablespoons extra-virgin olive oil
2 teaspoons ground coriander or 1/2 teaspoon freshly grated nutmeg
1 teaspoon salt, plus more for seasoning
Freshly cracked black pepper to taste

Preheat the oven to 375 degrees F.

Toss the parsnips, potato, onion, and garlic in a bowl with the olive oil, coriander, 1 teaspoon salt, and pepper to taste. Turn the vegetables out onto a sheet pan, arranging them in a single layer, and roast for 40 to 45 minutes, until tender and somewhat browned.

Transfer about half of the vegetables to a blender or a food processor and add one cup water. Puree until completely smooth, letting the machine run for a few minutes. Transfer the puree to a medium soup pot. Puree the rest of the roasted vegetables with another 1 cup of water and add to the soup pot. Whisk in an additional 1 cup water or more to thin the soup to the desired consistency. Season to taste with additional salt and freshly cracked black pepper, heat to the desired temperature, and serve.

 Makes 4 to 6 servings

From Wild Flavors, Didi Emmons

Caramelized Parsnip Spread

4 tbsp olive oil
3 parsnips, peeled and chopped into ½-inch pieces (about 3 cups)
4 garlic cloves
3 tbsp tahini
Juice of 2 lemon wedges
½ tsp salt
Black pepper

Combine 1 tbsp of the olive oil with the parsnips, 3 garlic cloves, and  ¾ cup water in a large skillet. Bring the mixture to a boil and cook, uncovered, until the water has evaporated, about 5 to 10 minutes.

Once the water has evaporated, the parsnips will begin to sauté, since the oil will not have evaporated. Reduce the heat to low and let the  parsnips caramelize until golden brown, stirring only when necessary to keep them from burning. If you want a sweeter hummus, let the parsnips brown quite a bit. Either way, the parsnips should be tender.

Transfer the mixture to a food processor or blender. Add the remaining garlic clove as well as 3 tablespoons water and the tahini. Blend until smooth. With the machine running, add the remaining 3 tablespoons olive oil. Season with lemon juice, salt, and freshly cracked black pepper.

Makes about 1 cup

From: Wild Flavors, Didi Emmons

Sunday, April 8, 2012

Sourdough Biscuit

2 cups flour
½ tsp salt
2 tsp baking soda
1 tbsp sweetener
½ cup margarine or butter
1½ cups sourdough starter (less if starter is on the liquid side)

Preheat  oven to 425°F. In large bowl, sift together the flour, salt, baking soda, and sweetener. Cut in the margarine or butter and mix well. Stir in the sourdough starter. Knead lightly until "just mixed". Spoon into lightly oiled muffin tins, or roll out and cut with biscuit or cookie cutters and place on lightly oiled cookie sheet.

Bake for 10-12 minutes. Makes 6-12 biscuits.

From:  How it all Vegan! Tanya Barnard & Sarah Kramer