Yield: approximately artichoke heart quarters

Sometimes weeks go by without our enjoying anything from the fryer. But I am a pretty clean eater, so when the craving does strike, usually once a week, I indulge.

What makes these tempura battered artichoke heart quarters “the blooming best” is the seasoning in the batter, which can be changed up a multitude of ways to suit your fancy. I started to use Zataar and Greek seasoning with a lemon-aioli dipping sauce, but changed my mind when Bob got out the Sweet Chili Sauce for his shrimp tacos.

The key to batter that sticks is very dry, not just drained, quartered artichoke hearts. Making sure they are quarteted insures lots of surface area and the best batter-to-choke ratio. Other than that, there are no tricks other than a well-seasoned–but not over-seasoned–batter and hot, clean oil.

They are nice served with a vinegary cucumber, red onion, and fresh mint or basil salad to cteate a little balance by virtue of the acidic, herby sweetness.

1-15.5 ounce can artichoke heart quarters, rinsed, drained in a strainer, then on a plate with paper towel, changing it when soaked, for about 40 minutes

1/2 cup flour

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon sea salt

1/8 teaspoon smoked paprika

1/2 cup vegan beer (find a list at Barnivore)

Dipping Sauce (recipe follows)

Heat oil to 375 degrees in deep fryer or large cast iron skillet. In a medium bowl, whisk together flour, seasonings, and beer to make a smooth batter. Dip about 5 artichoke hearts into batter, one at a time, and place directly into hot oil. Cook 2 or 3 minutes or until golden brown. Drain on paper towel and repeat with remaining hearts. Serve right away with dipping sauce.

Dipping Sauce

2 tablespoons vegan mayo (I use a prepared no- calorie mayo or my Blooming Platter Mayo at 10-calories/tablespoon)

1 tablespoon ketchup

1 tablespoon sweet chili sauce

In a small bowl, whisk together all ingredients, taste, and adjust as desired.

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Yield: approximately 6 to 8 appetizer servings

This may be one of the tastiest, lightest, and healthiest throw-together appetizers ever.

When ee invited a friend over tonight at the last minute for an outdoor socially- distanced happy hour, I realized I had nothing to serve her other than some green grapes and cherry tomatoes that I had previously roasted.

But I also had some extra firm tofu on hand and thought I could make two kinds of baked Mediterranean “cheese,” topping one with the roasted green grapes and one with the roasted cherry tomatoes and kalamata olives.

But then I had nothing to serve these “cheeses” on. Our friend asked what she could bring and I initially said bread or crackers and then retracted that because I remembered I had an eggplant and thought roasted slices of it would make a perfect crostini base. Indeed!

If you prefer more of a spread, just process the tofu in the food processor before dividing it. For that matter, if you prefer other flavors, mix in spices and herbs and top these “cheeses” anyway you choose. Roasted garlic and sun-dried tomatoes, along with perhaps some pine nuts, sound especially delicious to me.

Baked Mediterranean “Cheese” Appetizer Two Ways with Eggplant Crostini

14 to 16 ounces extra firm tofu
2 very large clothes garlic, minced
2 teaspoons olive oil
1/2 teaspoon Zataar
1/2 teaspoon Greek seasoning
1 teaspoon kalamata olive juice
Sea salt and freshly ground pepper to taste
1/2 teaspoon Everything Bagel Seasoning
Approximately 12 roasted green grapes (I spray them lightly with non-stick cooking spray–though you may use olive oil–season with salt and pepper, and roast in one layer on a baking sheet at 400° for 20 to 25 minutes)
Approximately 12 roasted cherry tomatoes (roasted as above only with sprigs of whole thyme laid over the top)
Approximately 8 kalamata olives
Accompaniment: roasted or grilled eggplant slices (directions follow), crusty bread, or crackers

Preheat oven to 400°. Oil 2 approximately 6-inch oven safe dishes. Crumble half of tofu into one and half into the other. Add one minced garlic clove to each bowl followed by 1 teaspoon each olive oil. Into one of the bowls, add Zataar, and into the other add Greek seasoning along with kalamata olive juice. Season both with sea salt and black pepper. Top the Zataar flavored “cheese” with roasted green grapes and sprinkle with Everything Bagel Seasoning. Top the Greek- flavored “cheese” with the roasted tomatoes and thyme sprigs. Baked for approximately 20 minutes or until heated through. Serve on roasted or grilled eggplant slices, crusty bread, or crackers.

Roasted Eggplant Crostini

Wash a 6 or so inch eggplant, trim off ends, halve lengthwise, and slice into 1/2-in thick slices. Place slices on baking sheet sprayed with non-stick spray and lightly spray tops. (You may use olive oil if you prefer.) Season with sea salt and roast for approximately 20 to 25 minutes.

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Yield: 4 to 6 main dish servings

You will want this sweet-spicy-salty-savory Korean-inspired potato salad over and over with one caveat: only if you don’t use a bland white potato. 

When I first developed this recipe, I used cute baby white potatoes.  But they simply didn’t bring enough to this flavorful party.  After that, it was Yukon golds or sweet potatoes.  Perfection!

If you prefer not to use seitan, add another half-pound potatoes.  Add if you are calorie counting, substitute cauliflower florets for all.

For a fun, over-the-top serving suggestion, rim martini glasses with Gochujang and roll in finely chopped peanuts.  Note that I was starving and didn’t chop the nuts finely, but it would look more professional if I had.

1.5 pounds Yukon gold or sweet potatoes, cubed (you may substitute cauliflower florets)
1 medium red onion, diced (approximately 1/2 cup or more)
1 tablespoon rice wine vinegar
1/3 to 1/2 cup vegan mayo
1 tablespoon gochujang
1 tablespoon sweet pickle relish
1 teaspoon grated ginger (I use the paste in a squeeze bottle)
1 teaspoon sesame oil
1-2 cloves minced garlic
1 orange bell pepper, diced (may substitute red or yellow)
2 green onions, thinly sliced on diagonal
8 ounces flavorful seitan (I use Tofurky Sesame-Garlic)
Sea salt to taste
Freshly ground black pepper to taste
Garnishes: lightly roasted and salted peanuts, diagonally sliced green onion, and Everything Bagel Seasoning (or black and white sesame seeds)

Place potatoes in a medium pot and cover with salted water to 1-inch above potatoes. Bring water to a boil, reduce to a simmer, and cook about 8 minutes, partially covered.  Potatoes should be fork tender. 

Meanwhile, place red onion and vinegar in a medium bowl and set aside. In a small bowl, combine mayonnaise, gochujang, relish, ginger, garlic, and sesame oil, and refrigerate.

When the potatoes are cooked, drain and add to bowl with onion and vinegar.  Gently toss well to coat.  Cool for 30 to 45 minutes until barely warm. Stir in bell pepper, green onions, and seitan. Spoon mayonnaise mixture over, and toss gently to coat.  Season to taste with salt and pepper. Serve, garnished with peanuts, green onions, and Everything Bagel Seasoning.  Or refrigerate, covered, for several hours, then garnish and serve.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbread #plantbasedbread #Gochujangpotatosalad
#veganpotatosalad

Yield: 9 to 16 bars

These devastating bars were inspired by the classic combination of white chocolate chips and macadamia nut cookies. But I had some chocolate chips on hand, both of them the miniature variety, so I added those too.

My recipe calls for pecan butter, though you can substitute whatever nut butter you choose. Pecan butter is, hands down, my absolute favorite for baking. It may have to do with being a southern girl, but I think it had more to do with the outrageously rich and delicious flavor.

Note that, like mini nut butters, the pecan variety comes with a layer of oil on the top. I processed it in the food processor and put what I didn’t need back into the jar so that I didn’t have to waste time trying to stir it together.

You may find the optional addition of a half teaspoon of apple cider vinegar to be strange. But, trust me, it really balanced the flavors. I’m not sure why, but when I tasted the dough, It cried out for just the barest hint of apple cider vinegar. I hesitated to add it because it seemed odd and I have never seen it in another recipe, but it was perfect.

Please be aware that these bars do not hold together when warm. They are delicious if you want to crumble them over vegan ice cream for a sundae, but don’t think the recipe has failed. I have not completely cooled the bars in the pan at room temperature and that might be enough. Rather, since I knew that I wanted nice neat cuts, I refrigerated them overnight in the pan, covered. That worked beautifully and the slight chill did not negatively affect their flavor.

Black and White Chocolate and Macadamia Nut Chickpea Blondies (vegan & plant-based)

Yield: 9-16 bars

1-15.5 oz can chickpeas, rinsed and drained
1/2 cup pecan butter (you may substitute any nut butter)
1/3 cup brown sugar or maple syrup
1/2 tsp sea salt
1/4 cup baking powder
1/4 cup baking soda
Optional: 1/2 tsp apple cider vinegar
1/3 cup vegan white chocolate chips

1/3 cup vegan chocolate chips
1/3 cup chopped macadamia nuts
Topping:
2 tablespoons vegan white chocolate chips
2 tablespoons vegan chocolate chips
2 tablespoons chopped macadamia nuts

optional: course sea salt

Preheat oven to 350°. Oil an 8-in square pan, line with parchment paper, and re-spray. Place all ingredients except white and dark chocolate chips and Macadamia nuts in food processor. Process until very smooth. Transfer to medium bowl and fold in 1/3 cup each chips and nuts. Spread evenly into prepared pan. Sprinkle remaining two tablespoons each of chips and nuts over the top, pressing gently into the surface. If desired, sprinkle with a small amount of coarse sea salt. Bake for 25 minutes. Cool on wire rack. Refrigerate covered. Slice and serve.

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Yield: 4-5″ tarts

These delicious and simple to prepare tarts have some surprising ingredients. From Tahiti oil and Prosecco in place of ice water in the crust to kalamata olive juice in the filling, they are marvels of flavor and texture. No one will have any idea how quickly they go together.

4 Tahini-Zataar Tart Crusts (recipe follows)
1/2 cup cup of your favorite white creamy base (I use my mayo, which is processed tofu, lemon juice or vinegar, garlic and onion powder, and both sea and black salt; but vegan cream cheese, soaked and processed cashews, etc. will work great as long as it is creamy and has some body)
1 tablespoon softened tahini
Optional: 1 teaspoon or more kalamata olive juice
1/2 cup shredded vegan mozzarella
1/2 cup shredded vegan Parmesan

2 thinly sliced green onions, that’s green and white parts
1/2 teaspoon Zataar, or more to taste
1/2 teaspoon Greek seasoning
Pinch sea salt, if needed
2 halved cherry tomatoes
8 pitted kalamata olives, halved
16 roasted broccoli florets, quartered artichoke hearts, or whatever you like
Everything Bagel Seasoning

In a medium bowl, combine all ingredients, except olives, vegetables, and Everything Bagel Seasoning with a fork and divide among tart crusts, spreading gently to edges. Top with olives and vegetables in a decorative pattern, sprinkle with Everything Bagel Seasoning, and bake in 400 degree oven for 10 to 12 minutes. Serve as soon as they are cool enough to remove from the tart pans.

Tahini-Zataar Press-In Crust
3/4 cup flour
2 tablespoons roasted and lightly salted sunflower seeds
1 teaspoon sugar
1/2 teaspoon Zataar or to taste
2 tablespoons vegetable oil
1 tablespoon Tahini oil (floats at top of jar) or another tablespoon vegetable oil
2 tablespoons Prosecco or ice water
2 or more tablespoons unsweetened soymilk as needed

Preheat oven to 400 degrees. In medium bowl, combine dry ingredients. Make a well in center, add wet ingredients, and blend with fork and/or fingers until crumbly. A little pressed together in your fingers should hold together. Divide among 4-5″ tart pans and press evenly on bottom and sides. Flour fingers if necessary to prevent sticking. Dock or prick bottom and sides and bake 10-12 minutes or until barely golden brown. Leave oven on while you prepare filling.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansavorytarts #plantbasedsavorytarts #veganzataartarts #plantbasedzataartarts

Yield:. 2 servings

I was a little late to the gochujang party. Every other vegan on the planet seems to ferment their own and use it like a good southerner uses ketchup.

I am teaching from home during this pandemic and everything takes three to five times as long, so I wasn’t ready to take on fermentation. Instead, I did a little research to find out what commercial brand came the most highly recommended and then ordered it off Amazon. It was much easier to procure than toilet paper.

And this Korean pepper paste is has tasty and versatile as its reputation would have. Equal parts sweet, salty, and spicy, it plays nice with everyone. So, expect quite a few new recipes inspired by this wonder condiment

I’m not really sure you can actually call this a recipe, but here is what I did for a dish that was as quick and easy as it was delicious and satisfying.

1 eggplant, halved (about 6 to 7 inches long)

1 tablespoon olive oil

1 large clove garlic, sliced lengthwise

Sea salt to taste (or 1 tablespoon vegan miso)

2 tablespoons gochujang

Garnishes: thinly sliced green onion tops or scallions and lightly salted and roasted chopped peanuts.

Preheat oven to 400 degrees. Rub cut sides of eggplant with olive oil followed by cut side of garlic clove. Score diagonally to create a grid. Place face down in an oiled pan or a seasoned iron skillet and roast for 17 to 20 minutes or until tinder, but not falling apart. Remove from oven, carefully flip eggplants over, season with salt if using or combine miso with Gochujang and spread liberally over cut surfaces. Roast for 3 to 5 more minutes. To serve, place thinly sliced green onion tops or scallions in the scored crevices going in one direction and sprinkle with chopped peanuts.

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Yield: 4-5-inch tartlets or 1-8 to 10-inch tart

The layered flavors of these fresh and springy tartlets (or tart) belie their simple and quick preparation, including the press-in crust. You can even make the crust(s) ahead of time, store in the fridge, and then prep is only about 15 minutes, including baking time. If you have a peanut allergy, you can omit or substitute a different nut, but the spicy peanuts create a beautiful aroma and flavor. Feel free to substitute other cheeses and vegetable toppings for endless flavor combinations. It won’t necessarily be Italian, but it will be delicious.

Crust:

1 cup flour (I used white, as I was lucky to find that in this pandemic, but I prefer white whole wheat)

1/2 cup spicy sriracha peanuts, finely ground in food processor (you may substitute another nut or the same amount of flour)

1/2 teaspoon salt (or less if nuts are salted)

1/4 cup vegetable oil

1/4 cup unsweetened non-dairy milk (I use soy; you may need slightly more)

Preheat oven to 400 degrees. Place tartlet or tart pans on a baking sheet. Combine all crust ingredients in a medium bowl blending with your fingers and/or a fork. Divide among tartlet pans or transfer all of mixture into large tart pan. Using your fingers and, if desired, the bottom of a glass, evenly press dough onto the bottom and sides of pan(s). Doc or prick the bottom and sides of crust with a fork. Bake 12 minutes or until golden brown. While crust(s) bake prepare filling.

Filling:

1/2 cup vegan cream cheese, nut crema, blended tofu, etc. (I use the latter, but it just needs to be thick and creamy with a fairly sturdy body, so not, for example aquafaba or a salad dressing; vegan sour cream might work)

Optional, but delicious: 1 teaspoon fresh lemon juice

1/4 teaspoon sea salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup shredded vegan mozzarella

1/2 teaspoon shredded vegan Parmesan

2 thinly sliced green onions, both white and green parts

Very thin roasted asparagus spears or other roasted vegetables

4 or more halved cherry tomatoes

In a medium bowl, combine all ingredients, except asparagus and cherry tomatoes, well with a fork. Spoon into tart shells, dividing evenly if making tartlets, arrange asparagus and tomatoes on top, and bake for 12 minutes. Cool enough to handle, remove tart(s) from pan(s), and serve immediately.

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We don’t deep fry terribly often, but when we do, we go for perfection. And we don’t own nor want an air fryer!

I use the classic wet-then-dry method, one hand for each, and I recommend a broader, shallow pan for the dry so mushrooms can be dredged a few at a time while keeping the flour mixture from turning to glue as soaked mushrooms are transferred to it.

Start with about 3 to 4 ounces oyster mushrooms, quickly rinsed and patted dry. Break apart and discard any tough stems.

In a medium bowl, soak them for a few minutes in enough soymilk to almost cover, about 3/4 cup, curdled with 1 teaspoon apple cider vinegar and seasoned with about 1/4 teaspoon each sea salt, garlic powder, and onion powder, and then dredge them in seasoned flour.

My seasoning of choice is equal amounts sea salt, garlic powder, onion powder, ground turmeric, smoked paprika, Cajun seasoning, Chesapeake Bay seasoning, or, if you want to push them in a fried chicken tender direction, poultry seasoning, and baking powder plus half as much black pepper. So, for 1/2 to 3/4 cup flour, I use about 1/2 teaspoon each with 1/4 tsp for the black pepper. (The amount of seasoning is approximate, use a greater ratio if you like a more assertive flavor.)

These fry up right quickly, a few at a time: just one minute at 375°. Drain on paper towels and serve with ketchup, vegan tartar sauce or garlic aioli, and a light squeeze of lemon. Sprinkle a tiny bit of minced parsley over the “oysers” if desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #friedoystermushrooms #friedveganchickentenders

4 main course servings of three artichoke bottoms with filling (serves more as appetizers)

With this honey of a recipe, I just may have done justice to the first foodie city I ever loved: New Orleans, LA.

It’s been years since I have seen artichoke bottoms in the can, so when I saw these at Harris Teeter, I snapped them up and knew I would do something as a tribute to my beloved Nola.

Bellas in Cajun Cream Sauce
1 1/2 cups water
12 ounces mirepoix
1 teaspoon sea salt
1 teaspoon veggie base or one half teaspoon veggie base and one half teaspoon roasted garlic base
1 red bell pepper, diced
6 ounces diced portabella mushrooms
3/4 cups rose wine
1 tablespoon Chesapeake Bay seasoning
1 teaspoon Cajun seasoning
1 teaspoon nori powder or dulce flakes
1 tablespoon cornstarch
3/4 cup soy half and half (I used Silk brand and am a fan)
1 teaspoon minced parsley
Fried Artichoke Bottoms
12 toasted pecan halves
1 sliced green onions

Placed 3/4 cups water, mirepoix, sea salt, and veggie base in large skillet over medium heat. Sauté, stirring frequently, until most of moisture is absorbed. Add bell pepper, mushrooms, rosé, Chesapeake Bay seasoning, Cajun seasoning, and nori powder. Continue sautéing, stirring frequently, until moisture is absorbed. Sprinkle cornstarch over the top, sir well, and gradually add half and half, stirring continually. Remove from heat and stir in minced parsley. Keep warm or reheat and serve over fried artichoke bottoms, garnished with a pecan half and thinly sliced green onion.

Fried Artichoke Bottoms

12 artichoke bottoms (approximately 2 cans)
1 cup soymilk
1 teaspoon apple cider vinegar
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
Pinch black pepper
1/2 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric

In a medium bowl, combined soy milk and apple cider vinegar. Whisk and allow to curdle. Add artichoke bottoms and toss to coat. In a separate medium bowl, combine remaining dry ingredients. Line of baking sheet with paper towel and preheat oven to lowest setting. Heat oil in a deep fat fryer for deep-sided pot to 375 degrees. Dip artichoke bottoms into flour and toss to coat. Fry three at a time for approximately 2 minutes. drain well on paper towel and placing oven to keep warm. Repeat with remaining artichoke bottoms.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancajun #plantbasedcajun