This dish is very easy to make and may just win over dinner guests who never cared much for Brussels sprouts before. Any cold leftovers make a unique and delicious Spring roll filling.
Ingredients:
• fresh Brussels sprouts, about 1 lb.
• ¼ cup pine nuts
• 2 T non-dairy butter, margarine or mild olive oil (plus more as desired)
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• sea salt or kosher salt and coarse ground black pepper, to taste
Technique:
Remove the tough stems from the Brussels sprouts and discard. Remove any outer leaves that are damaged or wilted. Shred the sprouts using the shredding blade in a food processor. Set aside.
In a small dry skillet, toast the pine nuts over medium heat. Stir the nuts frequently to evenly toast and prevent scorching. Set aside.
In a large skillet or wok, melt the butter or margarine (or heat the oil) over medium-low heat. Add the shallots and garlic and a pinch or two of salt. Sweat the shallots and garlic, about 10 minutes. You should hear a faint sizzle – if the sizzle is loud, reduce the heat a bit. The goal is to draw out flavor without browning the shallots or garlic.
Add the slaw and a pinch or two of salt. Increase the heat to medium-high. Stir the mixture occasionally. The goal is to slightly char or caramelize the vegetables just a bit. If the vegetables seem dry, add another tablespoon or two of non-dairy butter, margarine or olive oil, if desired. Cook until the slaw is tender crisp. Season the slaw with black pepper to taste and add additional salt as desired. Sprinkle with the toasted pine nuts and serve immediately.
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Charred Brussels Sprout Slaw with Shallots and Toasted Pine Nuts
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Chimichurri is an aromatic herb sauce that originated in Argentina and is traditionally used for grilled meat. In vegan gastronomy, it can be used as a sauce for grilled seitan, tofu, tempeh, portabella mushrooms or cauliflower “steak”. It’s also wonderful as a dip for crusty bread or for marinating cooked beans.
Ingredients:
• ¼ cup water
• ¼ cup white wine vinegar or champagne vinegar
• 2 T red wine vinegar
• 2 cups chopped flat leaf parsley, loosely packed
• ½ cup roasted red pepper, skin removed plus additional for garnish if desired
• ¼ cup fresh chopped oregano, loosely packed or 4 tsp dried oregano
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tsp minced habanero or jalapeno pepper
• 1 tsp sea salt or kosher salt
• 1 tsp sweet paprika
• ¼ tsp ground cumin
• ½ cup extra-virgin olive oil
Technique:
Process all ingredients in a food processor but leave little bit of texture. Add salt as needed to taste. Store the sauce in an airtight container in the refrigerator until ready to use; shake well to re-emulsify before using.
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Chimichurri Sauce
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This recipe is my version of the mixed olive tapenade served on the famous New Orleans Muffuletta sandwich. Its bold Mediterranean flavors also pair well with hummus and baba ghannouj on crackers and crusty bread. Or try it on grilled eggplant sandwiches. Ideally it should be made a day in advance to give the flavors time to blend. Stored in an airtight container in the refrigerator, this spread will last for months.
Ingredients:
• 1 cup small pimento-stuffed olives, drained
• ½ cup small pitted Kalamata olives, drained
• ½ cup coarsely chopped Giardiniera (see recipe on this blog), or commercial equivalent
• 2 pepperoncini, stems removed
• 1 T capers, drained
• 2 cloves garlic, chopped
• 3 T olive oil
• 1 T red wine vinegar
• 1 tsp dried oregano
• ½ tsp coarse ground black pepper
Technique:
Place all ingredients in a food processor and pulse until coarsely chopped. Refrigerate to blend flavors before using.
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Olive Salad Spread
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Votes: 3
Rating: 4.67
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Crispy and light as air, these lemony drop cookies melt away on your tongue. A stand mixer with a balloon whip attachment is recommended for this recipe; however, an electric hand-held mixer will work if that is your only option. Do not use an immersion blender, standard blender or food processor, as the mixture needs to be whipped. This recipe yields about 48 one-inch diameter meringue drops.
Ingredients:
• 1 cup organic sugar
• 1 T Versawhip 600K™ (available from ModernistPantry.com)
• ½ tsp guar gum
• ¼ cup water
• ¼ cup fresh lemon juice
• ¼ tsp fine sea salt
Technique:
Add the sugar to a DRY blender and process into a fine powder. Set aside in a bowl.
Preheat the oven to 200°F.
Into the bottom of the mixer’s mixing bowl, stir together the Versawhip 600K™ with the guar gum, salt and approximately ⅓ of the finely powdered sugar. Add the water and lemon juice and turn on the mixer, gradually increasing the speed to high. Whip the mixture until stiff peaks begin to form, about 2 to 3 minutes.
Turn off the mixer and sprinkle in ½ of the remaining powdered sugar. Resume whipping for another 2 minutes. Turn off the mixer and add the remaining sugar. Resume whipping again for another 2 minutes.
Drop the meringue by teaspoonful, about 1-inch in diameter, onto a baking sheet lined with either parchment paper or a silicone baking mat (e.g., Silpat™). Alternately, the mixture can be decoratively piped onto the baking sheet using a pastry bag. Don’t spread the drops too far apart or you won’t be able to fit 24 onto a single sheet. Repeat on the second baking sheet.
Place the baking sheets in the oven and bake for 1 and ½ hours. After baking, let the meringue drops cool at room temperature for 1 hour on the baking sheet. This will ensure that the drops are sufficiently dry before storing in a covered container at room temperature. Do not attempt to touch them or move them until they have completely cooled.
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Lemon Meringue Drop Cookies
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French toast is a classic breakfast and brunch favorite. My egg and dairy-free version consists of sliced bread dipped in a special eggless egg batter, pan-fried until golden brown and garnished with toppings of your choice.
Primary Ingredients
• 6 slices of bread*
• cooking oil
• toppings of your choice, such as non-dairy butter or margarine, real maple syrup, coconut syrup, fruit syrup, jam or marmalade; or top with fruit compote and dust with organic powdered sugar
*Bread that is a day or two old is best (but not stale). Whole grain bread has a heartier texture but I’m a traditionalist and prefer thick slices of homemade white bread.
Batter Ingredients
• ½ carton (about 6 oz.) Mori-Nu™ extra-firm silken tofu, or similar
• ¾ cup plain or vanilla non-dairy milk
• 3 T unmodified potato starch, cornstarch or arrowroot flour
• 1 T nutritional yeast flakes
• 1 T mild vegetable oil
• 1 T organic sugar, maple syrup or brown rice syrup
• 1 tsp real vanilla extract
• pinch of fine sea salt or kosher salt
• optional: ½ tsp cinnamon (or try pumpkin pie spice)
Technique
Carefully slide the silken tofu from the carton. Slice the tofu in half, reserving one half for other uses. Place the half block of tofu on a plate lined with a few paper towels or a lint-free kitchen towel and let drain for 10 minutes.
Crumble the tofu into a blender, add the remaining batter ingredients and process until completely smooth. Pour the blender mixture into a pie plate or wide, shallow dish.
Add 2 tablespoons cooking oil to a non-stick skillet. Crumple a paper towel and wipe the oil around the skillet (reserve the oily paper towel to re-wipe the skillet in between batches of French toast). Place the skillet over medium-low heat. The key to this recipe is to cook the toast low and slow so the batter cooks through without scorching. In other words, don’t use high heat.
Dip a bread slice briefly into the batter. Coat both sides but do not soak. Gently shake the slice of bread to remove excess batter. Add the bread slice to the skillet and repeat with another slice. Fry until golden brown on each side (if the toast is taking an excessively long time to brown, the heat may be too low; increase the heat slightly).
Test each piece in the center with your finger to make sure the batter is cooked through and toast has firmed up. Transfer to a plate and place in a low oven while repeating the process with additional slices. Re-wipe the skillet with the oily paper towel before adding more battered bread (add a little more oil if needed).
Serve hot with a dab of non-dairy butter or margarine and the toppings of your choice.
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Chef's Best French Toast
Votes: 8
Rating: 4.88
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Votes: 8
Rating: 4.88
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