Vegan Tamales
The recipe can now be found in my new cookbook, What’s Cookin’ Too
Crumbly Mexican Soy Chorizo
Crumbly Mexican Soy Chorizo with Vegan Eggz Scramble
The recipe can now be found in my new cookbook, What’s Cookin’ Too
French Onion and Leek Dip
A savory dip made from scratch with caramelized onions and leeks. Serve with crudités, chips or crackers. This recipe yields about 2 and ½ cups.
Ingredients
• 2 T olive oil
• 1 large sweet yellow onion, peeled
• 1 medium leek, white and light green part only
• 2 cloves garlic, minced (2 tsp)
• 1 T tamari, soy sauce, tamari or Bragg Liquid Aminos™
• 1 tsp vegan Worcestershire Sauce
• ¼ tsp coarse ground black pepper, or more taste
• ¼ tsp dried thyme leaves
• 1 cup non-dairy sour cream
• 1 cup vegan mayonnaise
• sea salt or kosher salt to taste, if needed
• chopped parsley for garnish (optional)
Preparation
Slice the onions very thin (a mandoline is very helpful) and then chop. Split the leek lengthwise; rinse well to remove any sand and then thinly slice crosswise into “half-moons”.
Add the olive oil to a non-stick skillet and place over medium heat. Add the onions and leeks and a pinch of salt and sauté until golden.
Add the garlic, tamari, Worcestershire, black pepper and thyme and continue to sauté until the vegetables are very soft and nicely caramelized. Transfer to a container and refrigerate until chilled.
In a medium mixing bowl, combine the caramelized onion and leek mixture with the sour cream and mayonnaise and mix well. Taste and add salt as needed and additional pepper to taste. Transfer to a serving bowl, cover and chill to blend the flavors. Garnish with chopped parsley before serving if desired.
Mediterranean Mixed Green Salad with Pomegranate Vinaigrette
Ingredients for the Salad
• crumbled non-dairy Feta
(from my Nuts about Almonds Cookbook or Non-Dairy Evolution Cookbook)
• mixed greens of your choice*
• pomegranate seeds
• orange segments
• chopped walnuts, raw or lightly toasted
• sea salt or kosher salt and coarse ground black pepper to taste
Ingredients for the Dressing
• 1 and ½ cup pomegranate juice
• 1 cup olive oil
• ¼ cup champagne vinegar, white wine vinegar, rice vinegar or raw apple cider vinegar
• 2 T minced shallot or red onion
• ½ tsp sea salt or kosher salt
• ½ tsp coarse ground black pepper
*Baby spinach, kale, Swiss chard and mizuna were used for the photo.
Preparation
For the dressing, simmer the pomegranate juice in a small saucepan until reduced to approximately ¼ cup. Cool and chill until ready to make the dressing.
Add the pomegranate reduction and the remaining dressing ingredients to a shaker jar and shake until emulsified. Chill thoroughly. Shake the jar thoroughly again before using.
Arrange the salad ingredients on individual plates and drizzle with the dressing; season with salt and pepper to taste.
Sicilian Panelle
Panelle, also known as Panella di Ceci, are Sicilian fritters made from chickpea flour and seasonings and are similar to fried polenta. They are a popular street food in Palermo and are often eaten between slices of bread or on a roll, like a sandwich. Panelle are believed to be of Arabic origin. The panelle can be cut into various shapes and sizes before frying.
Ingredients for the Panelle
• 1 cup chickpea flour
• 2 T dried parsley flakes
• 1 tsp onion powder
• 1 tsp dried basil
• ½ tsp garlic powder
• 2 cups water
• 2 T olive oil
• 1 tsp sea salt or kosher salt
• high-temp cooking oil for frying
Ingredients for the Relish (optional)
Mix together in a bowl:
• 3 campari tomatoes, seeded and diced
• 3 T finely diced onion
• 3 T finely chopped flat leaf parsley
• 2 tsp olive oil
• 2 tsp fresh lemon juice
• sea salt or kosher salt and fresh ground black pepper to taste
Preparation
Oil and 8”x8” baking dish or line with parchment paper. Set aside.
Combine the chickpea flour, parsley, onion powder, basil and garlic powder in a bowl.
In a medium saucepan, bring the water, oil and salt to a boil. Reduce the heat to a vigorous simmer and sprinkle in a small portion of the flour mixture while whisking vigorously to avoid lumps. Continue to incorporate the flour mixture in increments. Cook the mixture until it begins to pull away a bit from the sides of the saucepan. It will be very thick.
Transfer the mixture to the baking dish and spread evenly. Let cool a bit and then cover with foil or plastic wrap and refrigerate for several hours or until completely chilled and firm set.
Cut the panelle into any desired shape and fry until golden brown in hot cooking oil. They take a little time to brown, so be patient. Transfer to a plate lined with paper towels to blot excess oil. Serve warm.
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Over the years I have produced a set of vegan cookbooks. You can read more about them below:
The Non-Dairy Evolution Cookbook
