Chile Relleno Chimichangas

This dish is an original creation and is based upon the classic Chile Relleno; but rather than stuff the Poblano or Anaheim peppers with cheese and then batter them, the peppers are roasted and wrapped in soft tortillas with melted non-dairy Monterey Jack and flash-fried in a small amount of cooking oil (rather than deep-frying in a large amount of oil). The results are delicious and so much less greasy than the traditional dish. I chose the cheese melt over shredded block cheese since the chimichanga is flash-fried very quickly, which wouldn’t give the shredded cheese enough time to melt. The cheese melt is quick and easy to make too! (recipe follows)

Ingredients:
• 4 large Poblano or Anaheim chilies
• 4 whole wheat or white tortillas (burrito size)
• 1 cup Monterey Jack Melt (recipe follows)
• Chunky Garden Vegetable Salsa (recipe follows) or salsa of your choice
• toppings and garnishing of your choice, such as diced avocado or guacamole, chopped cilantro and/or non-dairy sour cream

Items needed:
• 8 toothpicks for securing
• large skillet with ¼-inch of cooking oil

Technique:
Prepare the salsa first since it requires about 45 minutes of cooking time. If using pre-prepared salsa, skip to the next step.

Roast the chilies on a hot grill or under a broiler. Turn them occasionally until the skins are blackened and charred. When the skins of the chilies have sufficiently charred and blistered, place them on a plate and cover with foil until cool. The residual heat will steam the peppers under the foil and fully cook them through. When cool, peel the skin from the chilies (they will remove easily) and blot them with a paper towel to remove any excess moisture. Cut the peppers into strips (you will need the strips of 1 pepper per tortilla); set aside.

Prepare the cheese melt according to the directions and keep warm over low heat until ready to assemble the dish.

Next, place a tortilla directly on the stove burner set to low heat. Flip after about 15 seconds and repeat as necessary until the tortilla is heated through and is soft and pliable.*

*An alternate method for heating the tortillas is to preheat the oven to 350°F. Wrap the tortillas in aluminum foil and warm them in the oven for approximately 15 minutes. The tortillas can also be wrapped in a damp towel and warmed in the microwave for about 15 seconds; or they can be misted with a spritz of water and heated briefly in a hot non-stick or cast iron skillet.

Place a tortilla on a work surface and place the pepper strips on top. Spread ¼ cup of the melted cheese over the peppers. Begin rolling the tortilla over the pepper/cheese mixture and fold in the sides as you roll (like wrapping a burrito or spring roll). Secure the seam of the tortilla with 2 toothpicks and repeat with the remaining tortillas.

Place the skillet with the oil over medium-high heat. When the oil begins to shimmer, fry the chimichangas until golden brown, turning with a pair of kitchen tongs. They will brown quickly, so turn frequently (it is advisable to only cook 1 or 2 at a time since they brown so quickly). Transfer to a plate lined with paper towels to drain. Remove the toothpicks.

To serve, place on a serving plate and garnish as desired. Serve with the salsa.

Chunky Garden Vegetable Salsa
Salsa is the Spanish word for “sauce”. This is a cooked salsa which is served hot and is wonderful for topping a variety of Tex-Mex inspired dishes such as chimichangas, burritos and Tex-Mex tofu scrambles. Despite the inclusion of fresh jalapeno pepper, the sauce is relatively mild. To spice it up add a little chipotle chili powder or minced habanero pepper, to taste.

Ingredients:
• 1 can (28 oz) whole tomatoes
• 2 T olive oil
• 1 large carrot, peeled and diced
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 large jalapeno pepper, seeded and minced
• 3 cloves garlic, minced
• 2 tsp ancho chili powder or other mild chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• sea salt or kosher salt and coarse ground black pepper, to taste

Technique:
Drain the excess juice from the tomatoes (reserve for other uses) and pulse the tomatoes in a food processor until puréed but still chunky. Set aside.

Add the oil to a cooking pot and place over medium heat. Add the carrots and sauté for a few minutes. Now add the onions, celery, jalapeno and a couple pinches of salt and sauté until the onions are translucent and the vegetables have softened, about 10 minutes. Add the garlic and continue to sauté an additional minute.

Add the tomatoes and the chili powder, cumin and oregano. Season with black pepper as desired and bring the mixture to a simmer. Cover the pot and reduce the heat to low. Cook for about 45 minutes or until the carrots are very tender, stirring occasionally. Season the salsa with salt as needed and keep warm until ready to serve.

Monterey Jack Cheese Melt
This popular, mild white cheese can be used for a variety of Spanish and Mexican inspired dishes and is excellent as a spread for grilled cheese sandwiches. This recipe yields about 1 cup of melted cheese.

Ingredients:
• ¾ cup pure soymilk
• ¼ cup mild vegetable oil
• 3 T tapioca flour
• 1 T nutritional yeast flakes
• 1 tsp raw apple cider vinegar
• ½ tsp plus a pinch of fine sea salt or kosher salt
• ⅛ tsp lactic acid powder or ½ tsp fresh lemon juice
• ¼ tsp guar gum, sodium alginate or xanthan gum

Technique:
In a small saucepan, vigorously whisk together the ingredients until smooth. Cook the mixture over medium-low heat, stirring slowly and continually with a flexible spatula.
As the mixture thickens and curdles (forms lumps), begin stirring vigorously until the curds disappear and the cheese becomes very thick, smooth and glossy. Keep warm over low heat, stirring occasionally, until ready to use. For a spreadable consistency, remove from the heat and allow the melt to thicken.

Chile Relleno Chimichangas

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Chickpea Creole Gumbo

Gumbo is a heavily seasoned stew-like dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. The dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and Choctaw. Creole Gumbo interacts between all class barriers and ethnicities in the south especially in New Orleans, appearing on the tables of the poor as well as the wealthy. Gumbo traditionally contains spicy meat sausage, chicken and seafood; however for my plant-based version, all meat proteins were replaced with nutritious and satisfying chickpeas. Kelp powder can be added to impart a subtle seafood taste, if desired. Gumbo is traditionally served with rice.

Note: Gumbo filé, which is dried and ground sassafras leaves, is an ingredient sometimes added to gumbo (but I did not include in this recipe). It imparts an earthy flavor and is also used to thicken the gumbo. After consulting a chef colleague from New Orleans who specializes in Cajun cuisine, she informed me that the filé is purely an optional ingredient. In restaurants it is often contained in a shaker on the table which gives the diner the option to use it as desired. For the cook, filé can provide thickening when okra is not in season.

Ingredients:
• ¼ cup cooking oil
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 ribs celery, chopped
• ¼ cup vegan butter or margarine
• ½ cup all-purpose flour (or rice flour for gluten-free)
• 8 cloves garlic, minced
• 4 cups water
• ⅓ cup tamari, soy sauce or Bragg Liquid Aminos
(use wheat-free tamari or Bragg’s for gluten-free)
• ¼ cup vegan Worcestershire sauce
• 2 tsp browning liquid (optional; to enrich color)
• 1 tsp liquid smoke, or more to taste
• 1 can (14 to 15 oz) diced tomatoes with juice or 2 cups peeled and chopped tomatoes
• 3 cups frozen sliced okra
• 2 cans (15 oz each) chickpeas, rinsed and drained or about 3 and ½ cups cooked chickpeas
• 3 sprigs fresh thyme leaves or ½ tsp dried thyme
• 1 tsp kelp powder (optional)
• ½ tsp cayenne pepper, or more to taste
• 1 bay leaf
• sea salt or kosher salt and coarse ground black pepper to taste
• 4 green onions, chopped, white and green parts
• ½ cup chopped flat leaf parsley plus chopped leaves for garnish

Technique:
Prepare your mise en place (assemble and measure all ingredients).

Heat the oil in a large cooking pot over medium heat. Add the onion, bell pepper and celery and sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute. Add the butter or margarine and stir until melted. Sprinkle in the flour, stir to combine and cook until the flour emits a nutty aroma, about 2 minutes.

Incorporate the water in increments while stirring vigorously. Stir in the tamari, Worcestershire, liquid smoke, tomatoes with liquid, okra, chickpeas, thyme, optional kelp powder, cayenne and bay leaf. Bring to a boil then reduce the heat; partially cover and simmer for a minimum of 1 hour. While the gumbo is cooking, prepare white or brown rice, your choice, and keep warm until ready to serve.

Five minutes before serving, stir the green onions and parsley into the gumbo (reserve a little for garnishing). Add salt, black pepper or additional cayenne, kelp powder and/or liquid smoke as desired to taste. To serve, place a scoop of white or brown rice into serving bowls and ladle in the gumbo. Garnish with green onions and parsley.

Chickpea Creole Gumbo

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Seasoned Tofu Chikun Strips

Stir Fry featuring Asian-Style Soy Chikun Strips

South of the Border Salad featuring Tex-Mex Soy Chikun Strips

These soy-based chikun strips are incredibly easy to make and remarkably resemble grilled strips of seasoned chicken. The ingredients are simple: tofu and a seasoning marinade. The secret is all in the preparation technique. A tofu press is recommended in order to compress the tofu properly and remove as much water as possible. However, the traditional plate and heavy weight method will work too, but the texture may not be as dense.

Each block of tofu will yield 8 ounces of prepared chikun. Most households do not possess more than 1 tofu press, so if you wish to prepare additional chikun strips, press the first block and then store in the refrigerator in an airtight container while additional blocks are pressed. For additional blocks, simply double or triple the water and seasonings in the recipe.

IMPORTANT! DO NOT use a toaster oven for baking the tofu!

Ingredients:
• 1 block (14 oz) extra-firm water-packed tofu (not silken tofu)
• ⅓ cup water
• 1 tsp nutritional yeast
• ½ tsp fine sea salt or kosher salt
• ½ tsp onion powder
• ¼ tsp poultry seasoning
• ¼ tsp garlic powder

Technique:
Press the tofu until thoroughly compressed and as much water has been removed as possible (keep stored in the refrigerator while pressing). This will take a minimum of several hours (overnight being ideal). Blot the tofu with a paper towel.

Preheat the oven to 350°F. Place a stainless steel cooking rack on a baking sheet and line with parchment paper. Place the block of tofu on the parchment paper and bake for 1 hour and 30 minutes. The tofu will develop a firm golden crust while baking. Let the block cool completely after baking.

Trim the crust from the block of tofu since it will be rather tough. Small amounts of crust may remain – that’s okay. For chikun strips, simply slice the tofu into strips. For shredded chikun, use the tines of a fork to tear off bite-size pieces. Place the strips or shreds into a zip-lock bag.

Now, in a small bowl, whisk together the remaining ingredients. The dry seasoning powders may take a moment to dissolve, so keep whisking until blended. Pour the seasoning marinade over the tofu in the bag. Press as much air out of the bag as possible; seal and refrigerate for several hours (overnight is best).

Note: Other herbs and spices can be added to the marinade to accommodate specific ethnic food flavors.

For a Tex-Mex variation, prepare the marinade with the basic recipe and add 1 tsp mild chili powder, an additional ½ tsp onion powder, ½ tsp ground cumin, an additional ¼ tsp garlic powder and ¼ tsp chipotle chili powder.

For an Asian Stir Fry variation, marinate and sauté the chikun as directed and add a dash or two of tamari while sautéing. Toss with a tablespoon of chili garlic sauce just before removing from the skillet.

For a Mediterranean variation, prepare the marinade with the basic recipe but reduce the water to ¼ cup. Add 1 T lemon juice, 1 tsp dried basil, 1 tsp dried oregano, an additional ½ tsp onion powder and an additional ¼ tsp garlic powder. Finish with fresh ground black pepper.

The strips or shreds are now ready to be pan-grilled or sautéed. This step is necessary to prepare the chikun for serving or using in recipes. Lightly oil a non-stick skillet with cooking oil and place over medium heat. Add the chikun including any residual marinade.

Sauté until the excess liquid has evaporated and the chikun is golden. Use a gentle touch while sautéing; the chikun is firm but can break apart excessively if stirred roughly. Use immediately in your favorite hot recipe or chill for use in cold recipes (wraps, salads, etc.) For soups, add the chikun the last 10 to 15 minutes of cooking time to avoid becoming too soft.

Store any leftovers in an airtight container in the refrigerator. Use within 5 days or freeze up to 1 month.

Seasoned Tofu Chikun Strips

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Falafel

Falafel is a small, deep-fried patty made from ground chickpeas and a blend of herbs and spices. For my own signature version, I also incorporate ground split peas (which is optional) and season with my own blend of spices. Falafel is a traditional Arabic food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread and topped with various sauces and vegetable garnishes. This recipe yields about 16 falafel patties.

Ingredients for the falafel:
• ¾ cup dried chickpeas and ¼ cup dried yellow or green split peas
– or 1 cup dried garbanzo beans (chickpeas)
• ¼ cup diced onion
• 4 cloves garlic, chopped
• 1 and ¼ tsp sea salt or kosher salt
• 1 tsp minced fresh rosemary or ¼ tsp dried powdered rosemary
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp red pepper flakes
• 6 T garbanzo bean (chickpea) flour or soy flour
• 2 T olive oil
• ½ tsp coarse ground black pepper
• ¼ cup chopped fresh parsley, loosely packed

Other ingredients needed:
• vegetable oil for frying
• pita or flat bread
• Tzatziki sauce, Tahini Sauce and/or Hummus
• thinly sliced onion
• sliced cucumbers
• chopped tomatoes

Technique:
Place the dried chickpeas and split peas (or chickpeas alone) in a large bowl and add enough cold water to cover them by at least 2 inches. Let them soak for 24 hours, then drain thoroughly. DO NOT use canned chickpeas.

Place the drained, soaked chickpeas and split peas, onion, garlic, salt, rosemary, cumin, coriander and red pepper flakes in the bowl of a food processor fitted with a chopping blade. Process the mixture until all the peas are coarsely ground. Remove the lid and scrape down the peas as necessary to incorporate them into the mixture. DO NOT purée! It is important to retain a “grainy” texture”.

Sprinkle in the garbanzo bean (chickpea) flour, olive oil, black pepper and parsley and pulse the mixture several times to combine. Turn the mixture into a bowl and refrigerate, covered, for a minimum of 30 minutes.

Form the chickpea mixture into balls about the size of walnuts and then gently press to flatten into small patties. The mixture will be moist and some will stick to your fingers, so keep a moist towel on hand while you work. Place the patties on a plate or cutting board.

In a deep skillet or wok, heat ½-inch of oil to 375°F, or for a full 5 minutes on medium-high heat. Fry the patties in batches for about 1 to 2 minutes on each side, or until golden brown. Drain on paper towels.

Stuff half a pita with 3 falafel patties or serve on a plate. Garnish with fresh produce and condiment(s) of your choice. Store any remaining falafel in a covered container or zip-lock bag and refrigerate.

To reheat, wrap the falafel securely in foil and place in a 350°F oven for 15 minutes – or briefly reheat in the microwave.

Falafel

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Cheesy Broccoli Cauliflower Rice Casserole

Ingredients:
• 1 T Better Butter (from either cookbook) or commercial vegan margarine
• 1 cup uncooked rice of your choice
• vegan no-chicken broth, vegetable broth or water*
• ½ medium onion, diced
• 2 cups mix of chopped broccoli and cauliflower
• Colby Melt or Tangy Cheddar Melt (from The Non-Dairy Formulary)
• additional soymilk to adjust consistency as desired
• sea salt or kosher salt and coarse ground black pepper, to taste

*The amount of broth or water required will depend upon the rice you are using; use the appropriate amount according to the directions on the package. For this dish, I use white basmati rice and 1 cup uncooked basmati rice requires 2 cups of broth or water.

Technique:
In a large saucepan, bring the broth or water to a boil. Add the butter or margarine, rice and onion. Stir well, cover, reduce heat to a simmer and cook for the amount of time suggested on the rice package.

Meanwhile, while the rice is cooking, prepare your cheese melt and set aside. Preheat the oven to 350°F.

During the last 10 minutes of cooking time for the rice, add the vegetables on top of the rice and replace the lid. Do not stir! The vegetables will steam while the rice completes cooking.

Stir the cheese melt into the rice/vegetable mixture and season with salt and pepper to taste. If the mixture seems a bit dry, stir in small amounts of soymilk in increments until the desired consistency is reached.

Transfer the mixture to a lightly oiled casserole dish, cover and bake for 30 minutes.

Uncover the casserole dish, set the oven on broil and lightly brown the top of the cheesy rice mixture under the broiler, about 5 minutes. Serve immediately.

Cheesy Broccoli Cauliflower Rice Casserole

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Flaky Un-Fish Filets

This is my signature recipe for creating a deliciously vegan and yet easy-to-make alternative to fish. The filets are coated with a plain or seasoned dry breading of your choice and then baked. To add a seafood flavor, try incorporating some ground or flaked kelp, dulse or nori seaweed into the breading mixture. To spice things up, add Cajun or Southwestern seasonings to the breading – the possibilities of seasoning combinations are endless. For those who are gluten-free, simply use gluten-free bread crumbs. Or try coating the filets with crushed nuts. Crushed macadamia nuts or pecans make an excellent coating; or combine breadcrumbs and crushed nuts together. You can also create “mock fish sticks” which are very popular with children. After baking, the filets are finished by browning in the skillet in a small amount of cooking oil.

Canned green jackfruit provides the amazingly moist and flaky texture in these filets. It can be found in Indian and Asian markets. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine, not syrup. You may notice cans of ripe jackfruit stocked nearby but don’t be tempted to substitute as it is very sweet when ripe and packed in sugar syrup.

Ingredients:
• ½ carton (6 oz.) firm or extra-firm silken tofu
• 2 cans (17 to 20 oz. each) green jackfruit in water or brine
• 1 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
• 1 T unmodified potato starch, cornstarch or arrowroot powder
• 1 tsp onion powder
• ¾ tsp sea salt or kosher salt
• ½ tsp garlic powder
• ¼ tsp ground white pepper
• plain or seasoned dry breadcrumbs, regular or panko; and/or finely crushed nuts (about 1 cup total)

Technique:
Slice the tofu into 2 slabs and drain on paper towels or a clean, lint-free dish towel. Gently press the tofu while draining to encourage as much liquid as possible to transfer to the towel(s).

Drain the liquid from the cans of jackfruit and rinse the fruit thoroughly (especially if it was packed in brine) and drain in a colander. With a sharp knife, remove the tough core from each chunk of jackfruit and discard. Break the chunks apart with your fingers and remove the soft seeds and discard.

Green Jackfruit pulp with core and seeds removed.

Wrap the stringy pulp in a paper towel or clean kitchen towel and squeeze to remove any excess remaining water. This will yield about 6 to 7 ounces of jackfruit pulp. Add the chunks of jackfruit to a food processor and pulse several times to shred into flakes. Do not purée the fruit. Transfer to a mixing bowl and set aside.

Preheat the oven to 375°F.

Add the tofu to the food processor with the remaining ingredients and process into a paste. Add the paste to the shredded jackfruit and mix well. Form filet shapes from the mixture no more than ½-inch thick (4 filets).

Add the bread crumbs or coating of your choice to a bowl or a plate. Press the filets into the crumbs/coating and place the breaded filets onto a baking sheet lined with parchment paper. Bake for 30 minutes, gently turning the filets after 15 minutes.

To finish the filets, add just enough oil to a large skillet to cover the bottom and place over medium heat. Pan-sear the filets in the oil until golden brown on each side and transfer to a plate lined with a paper towel.

Serve immediately with a squeeze of lemon or the garnish or sauce of your choice.

Flaky Un-Fish Filets