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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by betsy

Vegan Tunisian Zucchini and Chickpea Flour Fritters with Pomegranate-Maple Syrup

Yield: 8 fritters

I only stopped eating because there were no more.

These fritters are a beautiful brunch dish, appetizer or side dish.  Warmly spiced and golden with flecks of bright green, they are the perfect foil for my Vegan Pomegrante-Molasses Syrup and the tiniest dab of vegan sour cream.

Last night I attended an art opening with my close friends, Trish and Ken Pfeiffer.  When we returned to their house, I saw their bountiful rosemary bush and lamented that mine had not done well this summer.  So Trish snipped me off a big bag full of beautiful piney stems.   Once home, I drifted off to sleep thinking about what delectable dish I would make with it.  Actually, I went to sleep watching a devastating program about the 9/11 terror attacks, whose 10th anniversary is today, but my dreams were perfumed with rosemary.

I should never walk the dogs on an empty stomach, but I did this morning, fantasizing for two miles about what I would whip up when we got home.  With a zucchini in the fridge from my last run to the farm market and North African flavors on my mind from what I’ve been cooking lately, I came up with Zucchini and Chickpea Flour Fritters flavored with some spices that scent the food from that part of the world.  

But, when I had lowered my nose into the fragrant bag of rosemary last night, something told me that it would be delicious paired with chipotle peppers in adobo.  Not having any, but instead having some chipotle chili powder, I used it and arrived at the non-traditional but subtlely intoxicating spice mixture, that makes these fritters extra special.

For serving, they are delicious topped with my chutney (search “chutney” on this site for some tasty ones), Moroccan Chickpeas and Eggplant, Marrakesh Olive Pesto and believe it or not,  plain maple syrup.  But if you want to send them right off the charts, by far the most simple, interesting, and addicting is my Pomegranate and Maple Syrup with a tiny dab of vegan sour cream.

Fritters

1/2 cup chickpea flour

1/2 teaspoon baking powder

1/8 teaspoon chipotle chili powder

1/8 teaspoon ground cumin

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon sweet paprika

1/8 teaspoon turmeric

Sea salt to taste

1/2 cup unsweetened soymilk

1 tablespoon minced fresh rosemary leaves

2 cups lightly piled grated zucchini, including the skin (avoid packing zucchini shreds)

Canola oil for frying

Pomegranate-Maple Syrup

Vegan Sour Cream

Rosemary leaves for garnish

Line a platter or plate with paper towel or a brown paper bag.  In a medium bowl, whisk together all fritter ingredients, except zucchini and canola oil, until well combined.  Avoid over-mixing.  Lightly fold in zucchini just until well distributed.  In a large cast iron skillet over medium-high, heat a 1/4-inch layer of oil.  Drop batter by rounded tablespoons into the oil and cook approximately 3 minutes on one side until golden brown.  Gently flip and repeat.  Lower the heat if necessary to allow you to cook the fritters for this amount of time, which they will need to be cooked completely through.  Note: the fritters may look golden and crispy on the outside, but not cooked completely through, which is why timing them is necessary.  Remove the fritters to the prepared platter or plate to drain and then transfer them to serving plates.  Serve immediately drizzled with Pomegranate-Maple Syrup and topped with a tiny dollop of vegan sour cream and a couple of rosemary leaves.

Pomegranate-Maple Syrup:

Note: This is not so much a recipe as the most basic of formulas.

1 part Pomegrante Syrup (available in Mediterranean and Middle Eastern markets)

4 parts maple syrup

Whisk together in a small bowl until well combined.

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by betsy

Vegan Tarragon-Tempeh Salad with Pecans–My Back-to-School Lunch Solution

As a teacher, figuring out what to do for a healthy, quick, and satisfying, but not heavy, lunch is always a bit of an issue.  Believe it or not, I often get a little something in our school cafeteria because I can almost always count on some kind of dark leafy greens, not to mention a hot meal that doesn’t involve a microwave.  And the cafeteria workers are so solicitous of my vegan diet.

I created this salad a week ago on Labor Day, as school started the day after, thinking that I would start the week with my own greens–I had some leftover from a restaurant spinach salad–in this really tasty and beautifully textured Tarragon-Tempeh Salad made into a sandwich.  In addition to the spinach, I happened to have a package of tempeh that needed to be used, some leftover pre-diced onion and orange bell pepper from some nachos, and chopped pecans leftover from some mini apple bundt cakes. 

I enjoyed it all week, never tiring of it on Nature’s Own whole grain 100 calorie sandwich bread with some fresh Romaine hearts.  For the photo, I piled a bit of it on a Wasa cracker.  Served that way, it still delicious and a little fancier.  You could serve it to comapany as an appetizer without them ever knowing it’s a lunch box standard!

2 tablespoons olive oil

1-8 ounce package tempeh, any flavor (mine was a flax variety from Trader Joe’s)

sea salt

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

1/2 of an orange pepper, cut into 1/4 inch dice

3/4 cup finely chopped fresh baby spinach

2 stalks of celery, finely diced

5-6 tablespoons of vegan mayo

1 tablespoon fresh tarragon, or 1 teaspoon dried

1/4 cup pecan pieces, lightly toasted if desired

freshly ground black pepper

In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat.  Crumble tempeh into the skillet, add a pinch of salt, and saute, stirring frequently, for about 3 minutes.  Add remaining tablespoon of olive oil, onion, and bell pepper and continue sauteeing and stirring for another 3 minutes.   Adjust seasoning with salt.  Remove mixture to a shallow bowl to cool slightly.  Meanwhile, combine all remaining ingredients, except pepper, in a medium bowl (I mix it right in a lidded storage container).  Stir in tempeh mixture just until well combined, and season to taste with more salt and pepper.  Store covered in the refrigerator.  To make into a sandwich that won’t be eaten for a few hours, consider transporting the filling and bread separately, and make the sandwich just before enjoying.  Or if you prefer to go ahead and make it, spread a tiny bit of additional vegan mayo on one side of both slices of bread–or inside a pita pocket–before filling, as the mayo will create a barrier that will help prevent the bread from getting soggy.   This salad is also delicious stuffed into a fresh tomato or eaten with celery sticks and/or crackers or toasts.

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by betsy

Vegan Fresh Fig (or Other Fresh Fruit) and Cashew Cream Crostada with Rosemary Caramel Sauce

Yield: 4 tarts

Until now, I’ve always used sweetened cashew cream as a topping.  But something made me wonder what would happen if I baked it as a filling in a darling little tart that I call a crostada because they seem a little Italian, especially when bathed in my glistening Rosemary Caramel Sauce, inspired by my love of my vegan cheese spreads, fresh figs, and rosemary.  So what did happen?  The emergence of one of my favorite desserts of summer!  But when figs aren’t in season, top them with any soft or lightly sauteed fruit.  And feel free to mix and match the herb you add to the sauce to best complement your choice of fruit.

1/2 cup Cashew Cream (recipe follows; must begin making the day before you plan to use, as cashews soak over night)

2 tablespoons natural sugar or confectioners’ sugar (the former will lend a hint of crunch, while the latter will yield a smoother product)

approximately 1/2 teaspoon lemon zest (optional)

Crostada Dough (recipe follows)

2 fresh figs (or other soft fruit, such as banana slices, lightly sauteed in vegan butter and a pinch of sugar)

Rosemary Caramel Sauce (recipe follows)

Cashew Cream (this recipe entitled “Chantilly Whipped Cream” is from The Blooming Platter Cookbook, page 153):

Note: this recipe will yield approximately 2 cups, more than you need for the crostada, but you’ll enjoy having it on hand.

2 cups raw, unsalted cashew pieces, divided

2 cups water, divided

6 tablespoons confectioners sugar

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

Place 1 cup of the cashews in a medium bowl and cover with 1 cup of the water.  Cover the bowl and refrigerate overnight.  Drain and rinse the cashews in a colander.  Transfer the cashews to a food processor, add the remaining one cup of water and process until creamy, scraping down the sides of the bowl as necessary with a rubber spatula.  Add the remaining cup of cashews and process another few minutes , or until thick and creamy, again scraping down the sides of the bowl as necessary.  The mixture should have enough body to hold a peak.  Add the confectioners’ sugar, lemon juice, and vanilla extract and process until combined.  Taste and adjust flavoring if necessary.  Transfer the cream into an airtight container and chill for at least an hour before using.  Remove 1/2 cup of the cream to a small bowl, and return the remainder to the refrigerator.  Into the 1/2 cup of cream, stir the 2 tablespoons of natural sugar and optional lemon zest.  Set aside.

Crostada Dough (this recipe is from The Blooming Platter Cookbook, page 168):

Note: this dough is the world’s easiest and best-behaved around.  I’m just sayin’…I  thought I had added too much ice water, but I just pulsed it a couple more times, lifted out the ball, and placed it on my very lightly floured surface, turning it over once to coat both sides, and it was perfect.

3/4 cup + 2 tablespoons white whole wheat flour (or unbleached all purpose flour)

pinch of sea salt

3 tablespoons non-hydrogenated coconut oil (semi-solid at room temperature; now considered part of a healthy diet!)

Scant 1/3 cup ice water

Preheat oven to 400 degrees.  Line a baking sheet with Silpat or parchment paper, or use a seasoned baking stone, and set aside.  Combine the flour, salt, and coconut oil in a food processor, and pulse a few times until the coconut oil is evenly distributed and the dough looks like coarse sand.  Begin adding water, 1 tablespoon at a time, pulsing a few times after each, just until the dough comes together.  It should be slightly moist, but not sticky, very easy to handle, and formed into somewhat of a ball.  Lift it out of the  processor, gathering up any loose bits, and divide the dough into fourths.

On a very lightly floured surface, shape each into a small disk and then roll out, using a lightly floured rolling pin, to about 5 inches in diameter.  The dough should be quite thin, but not so much so that it will tear.  Gently lift each dough circle and place on prepared baking sheet, gently reshaping if necessary.  (I like to use the tried-and-true method of rolling the circle of dough around the pin, transferring it to the baking sheet, and then unrolling in place)

Assembly:

Place  2 tablespoons of cashew cream in the center of each circle of dough, gently shaping it into a disk with a generous border of dough.  Gently fold the edges of the dough over the outer edge of the filling, pleating the dough as you go.  Be sure to leave an opening in the center in which to place the fig half.  Bake for approximately 15 minutes, but check periodically to avoid over-browning.  Remove the baking sheet from the oven and, as soon as the crostada are easy enough to handle, use a metal spatula remove them to a wire rack.  With the back of a spoon, make a depression in the filling of each tart and nestle a fig half, cut side up, inside.  Place each tart on a serving plate and drizzle withe the Rosemary Caramel Sauce.  Serve immediately and pass extra sauce.  These crostada are best served just after baking or, stored, covered, in the refrigerator and allowed to come to room temperature.

While tarts bake make sauce:

Rosemary Caramel Sauce

4 tablespoons vegan butter

1 cup natural sugar

1/2 cup soy creamer

Pinch of sea salt

1 tablespoon minced rosemary

Dash of vanilla extract (optional)

Place butter, natural sugary, soy creamer and salt in a one quart saucepan over medium heat.  Cook and stir or whisk frequently for about 5 to 7 minutes or until mixture thickens.  Remove from heat and stir in rosemary.  Allow to cool slightly and then taste to determine if you want to add the vanilla.  I prefer it without as it dulls the lovely flavor of the rosemary.  Use right away or pour into a bowl or jar and allow to cool.  Refrigerate any leftovers tightly covered.  Reheat to use.

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by betsy

Vegan Nachos with Sage-Scented White Beans and Cheddar-Spinach Sauce

Yield: 4 servings

I love nachos.  Does anyone not love nachos?  I imagine I would love any riff on a vegan nacho that anyone could think up.  I know I am passionate about this one.

It all started with the cheese sauce.  I wanted to make a cheddary-spinach sauce using fresh finely chopped spinach.  I added a fair amount of nutritional yeast to the sauce ingredients which gave them that “pot pie” flavor.  Do you know the one I mean?

I had planned all along to load up the fresh corn tortilla quarters (not tortilla chips!) with a white bean, onion, and bell pepper mixture.  But when I tasted my cheese sauce, I knew instantly that the beans needed to be flavored differently than I’d first imagined.  And that only one herb would do: fresh sage from the garden.  The sage marries particularly beautifully with this sauce, so while I normally encourage experimentation, I would, in this case, encourage you to follow the recipe closely.  At least the first time.  After that, riff to your heart’s content!

When the “not-chos” came out of the oven, I knew the flavor would be just right, but they definitely needed more color contrast.  Hence, a tiny dab of vegan sour cream and a teeny wedge of fresh local tomato.

Honestly?  They are irresistible.

 

4-6 inch corn tortillas, cut into quarters

Sage-Scented White Beans (recipe follows)

Cheddar -Spinach Sauce (recipe follows–you will have sauce leftover)

Approximately 4 teaspoons vegan sour cream

16 tiny wedges of fresh tomato

Position oven rack in top position and preheat oven to broil.  Place tortilla quarters on a Silpat-lined baking sheet and divide white bean topping evenly among the tortillas.  Top with a drizzle of about 1/2 teaspoon Cheddar-Spinach sauce and broil for about 3 minutes or until heated through and a little toasty on the edges.  Remove from heat, transfer to plates or a serving platter, and top each nacho with about 1/4 teaspoon vegan sour cream and a tiny wedge of fresh tomato.

 

Vegan Cheddar-Spinach Sauce

2 cups fresh baby spinach, finely chopped in food processor and transferred to a 2 quart saucepan

1/4 cup roasted and lightly salted cashew pieces

1/4 cup roasted and lightly salted macadamia nuts (Note: if you prefer, you can substitute another 1/4 cup of cashew pieces)

1/4 cup nutritional yeast

pinch garlic powder

pinch onion powder

1/2 cup unsweetened soymilk

1 tablespoon light miso

1 tablespoon unbleached all-purpose flour (or white whole wheat)

1/4 cup beer or nonalcoholic beer

In the bowl of the food processor in which you chopped the spinach, place nuts and nutritional yeast, pulsing until very finely chopped and almost a powder.  Add  remaining ingredients and process until quite smooth.  Pour into saucepan with spinach and stir well.  In a small cup, whisk together flour and beer, and stir into sauce.  Heat over medium to medium-high heat, stirring continually, for 3 to 5 minutes or until flour no longer tastes raw and sauce is heated through.  Adjust seasoning with salt and garlic and onion powders.  Set aside or keep warm over a double boiler.

Sage-Scented White Bean Topping

2 tablespoons olive oil, divided

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

sea salt

2 medium cloves garlic, minced

1/2 medium orange bell pepper, cut into 1/4-inch dice (yellow or red bell pepper would be nice too)

2-15.5 ounce can white beans, rinsed and drained

8 fresh sage leaves, finely chopped

freshly ground black pepper

In a large cast iron skillet over medium-high, heat olive oil until shimmering.  Add onion and a pinch of salt, and saute, stirring frequently, for about 3 minutes or until softened.  Add garlic and continue sauteing for another 30 seconds.  Add bell pepper and saute, still stirring frequently, for 3 more minutes or until onions are quite soft and bell peppers are softened.  Add beans and heat through.  Turn off heat, add additional tablespoon of olive oil, and mash coarsely with a potato masher.   Stir in sage and season to taste with salt and pepper.

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by betsy

Vegan Spanish Chorizo Pizza with Green Olives, Creamy Macadamia “Cheese” and Marconi Almonds

Yield: 4 pizzas

A couple of weekends ago, Hurricane Irene battered our coast, fortunately with much less ferocity than was anticipated.

When a major storm like Irene threatens, everyone’s minds turn to food and drink.  Water for some, wine for us–ha!  Seriously, we joined our neighbors who cleared the grocery store shelves of bottled water–also recycling bottles and filling them with tap water–but we had plenty of wine on hand too.  For this dish, I recommend something like an Albarino.

Around lunch time, we still had power, and I got the inspiration for this quickie pizza which I figured would just require 3-5 minutes under the broiler.  Surely the power would stay on that long.  And it did; in fact, it never went out.  We were so lucky!  However, the light quality on that stormy day wasn’t optimal for photography, so I apologize for this photo.

At any rate,  when you need a quick fix, regardless of the reason, this one is a keeper.

4-6 inch corn tortillas

1 cup vegan chorizo filling (This delicious filling comes from a new crostini recipe of which I had leftovers; just click the link.  Note, you only need the chorizo, not the white bean, filling.)

8 green olives stuffed with pimentos, sliced in half lenghwise (if you want more, use more!)

approximately 1/2 cup  vegan Creamy Macadamia “Cheese” Spread (this recipe was published on One Green Planet; again, just click the link.)

16 Marconi almonds (these are especially good, but any roasted and lightly salted almond will work)

Preheat broiler to high.  Place the tortillas on a baking sheet; I like to line my baking sheet with Silpat.  Spread each tortilla with about 1/4 cup of the chorizo mixture.  Top each with a pinwheel of 4 olive halves(or more if you choose), cut side up, dollop with approximately 2 tablespoons of cheese, and dot with 4 or so almonds.  Broil on top oven rack for 3 to 5 minutes or until heated through with toasty edges.  Serve immediately with a knife and fork.

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by betsy

The Blooming Platter Cookbook Receives a Glowing Review on GoDairyFree.com

Sweet Potato Layer Cake with Butterscotch Bourbon Cream from The Blooming Platter Cookbook

I don’t know about you, but when the seasons change, I get excited about cooking all over again.

Not that I ever lost my enthusiasm, mind you!  It’s just that the new produce appearing in the farm stands as summer gives way to fall rekindles my love of apples, fennel, dark leafy greens, pumpkins, spinach, sweet potatoes and more.

Now would be a great time to fuel your fall passions with the seasonally-focused recipes in The Blooming Platter Cookbook.  All of the seven recipe chapters are subdivided by season, each of which is identified by an icon on the page, the brainchild of my publisher.  Look for the beach ball for fall.  Kidding–just seeing if you were awake!  We actually chose a maple leaf for fall.

If you’re hanging in the balance about whether to purchase the book or to ask you local libraries/booksellers to carry it, I invite you to read Alisa Fleming’s glowing review on the Go Dairy Free website. Alisa is the founder of Go Dairy Free and a freelance writer who is devoted to recipes, news and information r special diets.

In her review, Alisa highlights two features of the book that were very conscious decisions.  One is the tendency to “say no to faux,” that is, to the creation of “mock meat” dishes like vegan Beef Wellington.   As she writes, “Betsy DiJulio is one recipe creator who has done a fantastic job in moving beyond these vegan stereotypes…She doesn’t pretend that tofu and seitan are meat, and her recipe titles entice by focusing on the wonderful ingredients used.”

The other has to do with the design of the book.  Though the cookbook is steeped in the seasons, it is laid out with traditional chapters which are, as mentioned above, sub-divided by season.  This was a very intentional choice in hopes of making recipes easy to find.  Says Alisa, “Seasonal cookbooks seem to be a theme in recent years, particularly with the farm to table movement. However, Betsy’s format is the most appealing I’ve seen.”

Accompanying her review are four mouthwatering photographs from the book, one per season.

Stay tuned for a link back to GoDairyFree.com later this month when she posts my recipe for Farm Stand Muffins from the “Brunch” chapter of the book.

Thanks, Alisa, and Happy Labor-less Day, everyone!

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by betsy

Vegan Crostini Topped with White Beans, Spicy Chorizo, Fresh Figs, Green Olives, and Marconi Almonds

Yield: approximately 12 crostini or 4 servings (you may have slightly more bean and chorizo topping than you need)

I love figs any way I can get them, which is dried most of the year.  But come late August in our area, we are treated to a brief and fleeting flourish of the fabulous fresh fig.

Though there is nothing wrong with enjoying them straight out of the bag, I like to make them last by using them to top salads, tarts and, here, a hardy, yet summery, crostini.  This preparation was partially inspired by a non-vegan dish that our friend Sharon Tanner brought to our annual “Happy Birthday Julia Child’s” potluck dinner party.   The sauce for her dish featured prunes and green olives.  It was but a short mental leap from there to my slightly Spanish summer stack.

Grilled rustic bread serves as the crostini.  A simple and flavorful mashed white bean mixture forms the first layer which is topped with a spicy vegan chorizo, orange bell pepper, and spinach mixture followed by chopped green olives and deliciously different Spanish Marconi almonds.  When figs are not in season, you could stop right there and be perfectly happy.  However, when they are, crown this layered Mediterranean mini-feast with half of a plump fig and the herb of your choice and you will have created a still life on a (blooming) platter.  See the photo at bottom for the special ingredient in my still life.

12 pieces rustic bread, sliced on the diagonal about 1/3 to 1/2-inch thick and grilled (about 3 to 3 1/2 inches in length is a nice size)

6 to 8 tablespoons olive oil, divided

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

Sea salt to taste

3 large cloves garlic, minced

2-15 ounce cans white beans, rinsed and drained

Freshly ground black pepper

Approximately 1/4 cup coarsely chopped fresh parsley

1 orange bell pepper, stemmed, cored and seeded, cut into 1/4-inch dice (red or yellow bell pepper would be just as lovely)

12 ounces vegan chorizo, casing removed and crumbled (I use Trader Joe’s brand)

2 cups lightly packed fresh baby spinach, finely chopped (I pulse it about 10 times in a food processor)

approximately 1/4 cup coarsely chopped pitted green olives

approximately 1/4 cup coarsely chopped Marconi almonds (feel free to substitute another roasted and lightly salted type of almond, but these have an extra-special flavor and crunch, especially if the skins are left on)

In season: 6 fresh figs, stemmed and sliced in half vertically

Garnish: 12 leaves of your favorite compatible herb (I used a pineapple sage in the photograph)

In a large cast iron skillet over medium-high, heat  1 tablespoon of the olive oil to shimmering.  Add the onion and a pinch of salt and saute, stirring frequently, for 3 minutes or until softened.  Add garlic and saute another 30 seconds to a minute or until also softened.  Stir in beans and heat through.  Season with salt and pepper and mash the mixture coarsely with a potato masher.  Stir in 4 to 6 tablespoons of olive oil, just until the beans take on a pleasant creaminess, followed by the parsley.  Scrape into a bowl and set aside.

Wipe out the skillet and heat the remaining tablespoon of olive oil to shimmering over medium high heat.  Add the bell pepper and saute about 3 minutes, stirring frequently, until softened.  Add the chorizo and saute, stirring, until heated through.  Stir in the spinach and cook, stirring  continuously, for another minute.  Remove from the heat.

To serve, top each crostini with about 1/12th of the bean mixture, followed by about 1/12th of the chorizo mixture, 1 teaspoon of chopped olives and 1 teaspoon of the chopped almonds, nestling a fig half on top and garnishing as desired.  Serve immediately.  Note: if 1/12th of the bean and chorizo mixtures seems like too much of a good thing, use whatever amount seems appropriate.   Store any leftover mixtures in airtight containers in the refrigerator.

Still Life with Crostini and Minnie
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by betsy

Vegan Lentil Salad with Fresh Figs, Blue “Cheese” Dressing, and Smoked Almonds

Yield: 4 servings

With a bag of fresh figs recently plucked from a friend’s tree, I have been in a frenzy of fig-inspired recipe creation before these fleshy and succulent wonders of summer are all gone.  In our climate, they are still available, as I saw some at the farm market just today.  Plus, my friend’s tree was laded with green ones, not yet ripe for the pickin’.

This is one of a couple of recipes that is inspired by one of my all time favorite appetizers, which I will also post: a fresh fig stuffed with vegan cheese and a smoked almond.  It simply doesn’t get any better.

For some flavorful protein and color contrast, I decided to layer the other ingredients over a bed of simply prepared lentils.  I like to buy them already steamed from Trader Joe’s.  They are inexpensive and beautifully textured.  You can find them in the produce section in one-pound packages.

Once fig season has faded, enjoy this salad topped with something like cooked or raw apple wedges or even cooked sweet potato cubes.  Both would be delcious with the blue “cheese” dressing and smoked almonds.

1 pound of steamed or otherwise cooked lentils, drained if necessary (the should be firm, not soft or mushy)

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

2 tablespoons balsamic vinegar

sea salt and freshly ground pepper to taste

6 to 8 fresh figs, stemmed and sliced in half vertically

1/4 cup or more vegan Creamy Blue “Cheez” Dressing (recipe follows)

1/4 cup coarsely chopped smoked almonds

Optional garnish: fresh parsley sprigs

In a medium bowl, toss together the lentils with the onion, balsamic vinegar, and salt and pepper to taste.  Divide the mixture evenly among 4 salad plates.  Top each with 3 or 4 fig halves, flesh side up.  Then drizzle each with a tablespoon or so of the dressing and sprinkle with a tablespoon of the almonds.  Serve immediately.  Salads may be prepared in advance without the dressing and almonds, covered, and stored in the refrigerator.  Dress and garnish them just before serving.  The dressing is easiest to drizzle if allowed to come to room temperature or heated for a few seconds in the microwave.

Creamy Blue “Cheez” Dressing

½ cup sesame tahini
½ cup extra virgin olive oil
1 ¼ teaspoons salt
1 teaspoon crushed garlic or garlic powder
1 teaspoon light miso
¼ teaspoon pepper (I use white to prevent black flecks)
¼ cup lemon juice
¼ cup white vinegar
1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley

In a medium bowl or food processor, beat together first 6 ingredients until creamy and smooth. Vigorously beat in lemon juice and vinegar until well combined. Stir in parsley or add a very small rinsed and drained bunch to the food processor and pulse a few times to mince and distribute. Keeps 10-14 days in an airtight container in the refrigerator. Stir well before serving.

Dressing Source: slightly adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak (the only changes I made were to omit all of the water, as it made the dressing far too thin, and add more parsley).

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by betsy

Vegan Brie, Homemade Chutney, and Fresh Fig Tart

Yield: 1 8-inch savory tart

In my opinion, having a friend with a fig tree is almost better than having your own because the birds make such a mess of them.

So, when one of the barristas at my local Starbucks recently invited me over to pick figs from her abundant tree, I jumped at the chance.  I had never seen anything like it!  The tree–which had been split by lighting to or three decades ago and had formed two enormous trees–dwarfed her suburban back yard.  So, I battled all manner of flying thing for my fair share.

Though I wasn’t greedy, I nevertheless bagged more than I could eat, so when I needed to stop over at a friend’s last Sunday afternoon to consult with him about a fun project (that you will be reading about here in a few weeks; I don’t want to do anything to jinx the outcome!), I decided to make a little fig treat for him and his fiance.  And I wanted to make something sweetly savory.  Remembering that I had some leftover chutney-topped vegan brie in the fridge (the brie is from a recipe on p. 30 of my new Blooming Platter cookbook), and that one of my favorite all-time appetizers is fresh figs stuffed with vegan brie and a smoked almond, I decided to make a tart that combined all those flavors.

I started with my never-fail press-in crust as the base.  Then I gently swirled the brie and chutney together before smoothing it evenly over the crust.  Next came concentric circles of gorgeous red figs halves with whole smoked almonds nestled upright between them and a very light drizzle of balsamic vinegar.

I think you’ll agree that the result is quite stunning.  Apparently it was also a taste sensation because I received an email message with the subject header “Holy Tart!” and a text message saying, “D***!  It’s good!”  See what you think before the last of this summer’s figs disappear from market shelves…or your friends’ trees.

1 1/4 cups vegan brie (recipe follows–make the day before or very early in the day you plan to serve it)

1 baked Press-in Pie Crust, cooled to room temperature

3/4 cup homemade or purchased chutney (if you’d like to make a fresh one–the best!–just search “chutney” on my blog and you will find several outstanding ones to choose from; in fact, for this recipe, I used a combination of two in contrasting colors)

Approximately 20 fresh figs, stemmed and sliced in half vertically

Approximately 20 whole smoked almonds

Optional: a drizzle of about 2 tablespoons of balsamic vinegar or balsamic reduction

In a medium bowl, swirl together brie and chutney, stopping before they are completely combined.  Spread evenly over the bottom of the cooled tart crust.  Arrange the figs, flesh side up, in an attractive pattern over the surface of the cheese and chutney mixture, and then tuck whole almonds, standing upright, between the figs.  Serve immediately with a very light drizzle of balsamic/balsamic reduction.  Or store, covered, in the refrigerator until about 30 minutes before serving time, waiting until you serve the tart to drizzle it with the balsamic.

 

Vegan Brie (you will need about half of this recipe, but you’ll enjoy having the leftovers around)

14 ounces extra-firm tofu, pressed, drained and blotted dry

3/4 cup roasted cashews

6 tablespoons nutritional yeast

1 tablespoon miso

3 tablespoons beer or non-alcoholic beer

1 tablespoon fresh lemon juice

2 teaspoons onion powder

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1/8 teaspoon ground coriander

Combine the tofu, cashews, nutritional yeast, miso, beer, lemon juice, onion powder, salt, garlic powder, and coriander in a food processor. Process until smooth, scraping down the sides of bowl as necessary. Line two soup bowls, approximately 5 inches in diameter, with plastic wrap and scrape half of the mixture into each one. Smooth the tops, fold the edges of the plastic wrap down to cover the surface. Top with a smaller bowl or plate and place a heavy can on top to weight it down. Refrigerate for 4 or more hours.

Press-In Pie Crust

1 1/2 cups white whole wheat, unbleached all-purpose, or whole wheat flour (or a combination)
1 teaspoon salt
2 teaspoons sugar
1/2 cup canola oil
2 tablespoons unsweetened or plain soymilk

Place dry ingredients in a medium bowl. Pour the oil and milk over the dry ingredients and work around with a fork and/or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of an 8 to 9-inch tart pan. The bottom and side of a glass work nicely for this task. Bake crust for 10-12 minutes or until firm and slightly golden.   Allow to cool completely on a wire rack.

Source: http://www.steptalk.org/

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