Pâté Champignon with Cognac and Truffle Oil

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An elegant, earthy and rich mushroom pâté flavored with cognac and truffle oil. This pâté has a strong mushroom flavor; for a milder pâté, reduce or omit the truffle oil.

Ingredients:
•½街区(在按下7盎司)超牢固的水上包装豆腐
• 1 to 2 tsp white or black truffle oil
(according to intensity of flavor desired)
• 1 tsp fine sea salt or kosher salt
•2 Tvegan butter or margarine
• ½ 1b (8 oz.) cremini mushrooms (baby portabellas), sliced
• ½ cup chopped shallots or onion
• ½ cup cognac, brandy or dry white wine (i.e., Pinot Grigio; Sauvignon Blanc)
• ¼ cup chopped flat-leaf parsley, lightly packed
• 6 cloves garlic, chopped
•1和½茶匙新鲜百里香叶或½茶匙干百里香
•1茶匙干猪蘑菇粉,可选
•2 Torganic refined coconut oil
•½至1茶匙破裂的黑胡椒或品尝

Technique:
按下豆腐,直到不再释放液体。尽可能将豆腐压干一点。

Line a 2-cup minimum plastic, metal or ceramic container with plastic wrap. The container will serve as the mold to shape the pâté.

Crumble the tofu into a food processor. Add the truffle oil and salt and set aside.

In a skillet over medium heat, melt the butter or margarine. Add the shallots/onions and mushrooms and sauté until the vegetables are nicely browned. Add the cognac, parsley, garlic, thyme and optional mushroom powder and sauté until the liquid has completely evaporated. Transfer the contents of the skillet to the food processor.

Remove the lid from the jar of coconut oil and place the jar in a microwave. Heat until the solid oil liquefies, about 30 seconds to 1 minute (this will depend upon the solidity of the coconut oil). Alternately, you can place the jar in about an inch of simmering water and melt the oil in the same manner. Measure 2 tablespoons and add to the food processor. The coconut oil is used to firm the pâté when chilled.

Process the mixture until smooth. Add the pepper and pulse a few times to combine. Taste and add additional salt or pepper as desired.

将混合物转移到容器中,使表面润滑,用额外的保鲜膜盖住,然后冷藏几个小时直至牢固。牢固时,将Pâté从容器中抬起,然后倒入服务板上。剥去保鲜膜。在Hors-d’oeuvre吐司或咸饼干上铺开。

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Pâté Champignon with Cognac and Truffle Oil
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Mock Crab Stuffed Mushrooms

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Large mushrooms are filled with a zesty mock crab filling, green onions and shredded cheese and baked to perfection. These mushrooms make a wonderful first course or light entrée.

Ingredients:
• 1 cup flaked green jack fruit or hearts of palm (see notes below)
•8个婴儿portabella蘑菇或大型白蘑菇(直径约2英寸)
• 5 green onions, white and green parts, chopped (about ⅓ packed cup)
•1吨植物油
• 1 tsp Old Bay™ or Chesapeake Bay™ seasoning
• ½ tsp kelp powder
•2 Tfine, dry, plain breadcrumbs
•2 t no-eggy蛋黄酱(来自我的食谱)或商业纯素蛋黄酱
•融化的½杯切碎的纯素奶酪(我建议使用非乳制品配方中的豆浆块奶酪)

Notes: For this recipe, you will need 1 can (about 17. oz.) of green jackfruit. Canned green jackfruit has no real flavor of its own, but has an uncanny resemblance to shredded crab when cooked. It can be found in Indian and Asian markets or purchased through the internet. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine (preferably water) and not syrup. You may notice cans of ripe jackfruit packed in syrup stocked nearby but don’t be tempted to substitute as it will be too sweet.

If you cannot locate jackfruit, try substituting with 1 can of hearts of palm. Canned hearts of palm can be found in most supermarkets. While not exactly the same texture as jackfruit, they will flake nicely in a food processor and will serve the purpose for this recipe. Hearts of palm have a tangier, acidic flavor, whereas jackfruit is more neutral. Please note that hearts of palm is commercially grown and harvested in Central America and Hawaii and has absolutely no relation to the palm species from which palm oil is derived.

Technique:
Drain the liquid from the can of jackfruit or hearts of palm and rinse thoroughly. Drain in a colander. If using jackfruit, remove the tough core from each chunk of jackfruit with a sharp knife and discard. Break the chunks apart with your fingers and remove the soft seeds and discard. If using hearts of palm, simply slice the hearts about ¼-inch thick. Wrap the jackfruit or hearts of palm in a lint-free kitchen towel or several layers of cheesecloth and squeeze to remove as much water as possible.

将菠萝蜜或棕榈心放在食品加工机中,并脉动几次剥落。不要泥!您将需要大约1个包装的杯子来做这个食谱;或多或少要稍好一些,因为该测量不需要精确(如果您有额外的棕榈心,请尝试在沙拉中添加薄片,因为不需要煮熟棕榈的心即可食用)。将薄片放在搅拌碗中。

Preheat the oven to 350°F.

Add the vegetable oil to a skillet and place over medium heat. Add the green onions and sauté for 1 minute. Add the flaked jackfruit or hearts of palm and sauté an additional 2 minutes. Stir in the Old Bay™ or Chesapeake Bay™ seasoning and the kelp powder and return to the mixing bowl.

Add the breadcrumbs, mayo and shredded cheese and stir thoroughly until combined. Pack the mushrooms with the mock crab mixture.
Lightly spray a baking sheet with vegetable oil and place the mushrooms on the baking sheet. Bake for 20 minutes. Serve immediately.

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Mock Crab Stuffed Mushrooms
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Curry Zucchini Corn Fritters

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Shredded zucchini, sliced onion and corn kernels are seasoned with curry and fried until crisp and golden brown. This recipe yields about 1 dozen fritters.

Ingredients:
• 2 average-size zucchini (about 7 to 8 inches long)
• 1 can (about 15 oz. or 1 and ½ cup) organic corn kernels, drained very well
•中等洋葱的½,切成薄片,然后切碎
• ½ cup garbanzo bean (chickpea) flour plus more if needed
•1茶匙咖喱粉
•¾茶匙海盐或犹太盐(加上1茶匙用于盐的西葫芦)
• ½ tsp coarse ground black pepper

Technique:
Shred the zucchini with a standard vegetable grater or using the shredding blade on a food processor. Transfer the shreds to a large mixing bowl, add 1 teaspoon salt, stir well and set aside for 15 minutes. The salt will help draw out the moisture from the zucchini.

Pour off any excess liquid and place the shreds in a clean, lint-free kitchen towel or several layers of cheesecloth. Gather up the edges at the top and twist securely closed. Twist and squeeze the bundle into the sink to remove as much liquid as possible. Transfer the shreds back to the mixing bowl and set aside.

Add the well-drained corn kernels to a food processor fitted with a standard chopping blade and pulse the contents 4 times. The goal is to break up the majority of the corn, releasing the starch while still leaving some kernels intact. DO NOT over-process! Transfer the corn to the mixing bowl.

Add the onions, ½ cup garbanzo bean flour, curry, ¾ tsp salt and the black pepper. Stir thoroughly until a thick batter is created. If the mixture seems too loose, add 2 tablespoons additional flour. Set the mixture aside.

在炒锅或深煎锅中,用中火加热½英寸的油。当油开始闪烁时,请小心地将1汤匙面糊放入热油中,以测试面糊。1分钟后,用勺子的背面轻轻按下薄条以使其变平。

继续在两侧炸几分钟。使用2个大汤匙来帮助转动油条;这将防止热油溅出。如果油条团结在一起,请重复该过程,分批工作以避免煎锅人满为患。如果油条崩溃了,请用开槽的勺子将其从油中取出,并在混合物中添加更多面粉以帮助其固定在一起。

转让一盘内衬纸张的浪费towels to absorb any excess oil. If necessary, reheat the fritters in a 350°F oven until hot. Serve immediately.

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Curry Zucchini Corn Fritters
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Falafel

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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
•切碎的4个丁香大蒜
• 1 and ¼ tsp sea salt or kosher salt
• 1 tsp minced fresh rosemary or ¼ tsp dried powdered rosemary
•1茶匙地面小茴香
• 1 tsp ground coriander
•¼茶匙红pepper flakes
•6吨鹰嘴豆(鹰嘴豆)面粉或大豆面粉
•2 Tolive oil
• ½ tsp coarse ground black pepper
•¼杯切碎的新鲜欧芹,松散地包装

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.

将排水的浸泡的鹰嘴豆和豌豆,洋葱,大蒜,盐,迷迭香,小茴香,香菜和红辣椒片放在装有切碎刀片的食品加工机的碗中。处理混合物,直到所有豌豆都磨碎。取下盖子,根据需要刮下豌豆,以将它们掺入混合物中。不要泥!保持“颗粒状”质地很重要。

撒上鹰嘴豆(鹰嘴豆)面粉,橄榄油,黑胡椒和欧芹,并搅拌几次混合物以结合。将混合物变成碗,冷藏至少30分钟。

将鹰嘴豆混合物形成核桃大小的球,然后轻轻压成扁平的小馅饼。混合物会湿润,有些会粘在您的手指上,因此在上班时将潮湿的毛巾放在手上。将馅饼放在盘子或切菜板上。

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.

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Falafel
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Spicy Buffalo Tofu Drummettes

DSC08594-001If you’ve ever been “on the fence” about tofu because of its texture, these spicy nuggets may just change your mind. They’re pre-baked to give them a dense, meaty and slightly chewy texture before breading and frying. I’ve often heard that people have a difficult time getting breading to actually adhere to tofu. So I experimented with a batter that seems to work rather well. And voila! Spicy Buffalo Tofu Drummettes. I served them with a side of Chunky Bleu Cheese Dressing from my Non-Dairy Evolution Cookbook which can be purchased through this website.And they’re gluten-free!

Ingredients for the drummettes:
1 block extra-firm water-packed tofu
1/4cup nutritional yeast
1/4cup non-dairy milk
2 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
3/4 tsp sea salt or kosher salt
1/2TSPpoultry seasoning
1/4TSPcoarse ground black pepper
garbanzo bean (chickpea) flour, about 1 cup
vegetable oil for frying

Ingredients for the sauce:
1/4cup non-dairy butter (from either of my cookbooks) or commercial vegan margarine
1/4红辣酱(较厚的酱汁,例如Sriracha,效果最好)

Technique:
Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total.

彻底按下豆腐,直到不再释放任何液体为止。这很重要:干豆腐,成品的质地越好(也可以使用整个完整的块和按下后切成薄片的豆腐来完成。

Preheat the oven to 325°F.

现在,将每个平板切成3个鼓声。尝试在略微的对角线上切片,将刀在第一个切片上稍微向左旋转,然后在第二片上稍微向右右转,以使鼓声是不规则的矩形,总共12个鼓声。这将使他们的外观更自然,均匀。用羊皮纸或有机硅烤盘对烤盘进行排列,然后将鼓纸放在单层的烤盘上。烘烤30分钟,在15分钟后转动。取出冷却。

In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.

Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again.

In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain.

Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing).

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Spicy Buffalo Tofu Drummettes
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Instructions
  1. Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total.
  2. 彻底按下豆腐,直到不再释放任何液体为止。这很重要:干豆腐,成品的质地越好(也可以使用整个完整的块和按下后切成薄片的豆腐来完成。
  3. Preheat the oven to 325°F.
  4. 现在,将每个平板切成3个鼓声。尝试在略微的对角线上切片,将刀在第一个切片上稍微向左旋转,然后在第二片上稍微向右右转,以使鼓声是不规则的矩形,总共12个鼓声。这将使他们的外观更自然,均匀。用羊皮纸或有机硅烤盘对烤盘进行排列,然后将鼓纸放在单层的烤盘上。烘烤30分钟,在15分钟后转动。取出冷却。
  5. In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
  6. Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again.
  7. In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain.
  8. Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing).
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牡蛎蘑菇洛克菲勒

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这是我自己的素食主义者版本的经典开胃菜。新鲜的牡蛎蘑菇通常很难找到,当它们可用时,它们很昂贵。但是,牡蛎蘑菇罐头可以从您当地的亚洲市场购买,并且非常便宜。它们还具有完美的质地。罐装鲍鱼蘑菇也很好地工作。

传统上,将茴香风味的利口酒添加到煎锅中的菠菜和葱混合物中。但是,它相当昂贵,因此我用凹槽替代了干雪利酒(您也可以使用蔬菜汤)来赋予这种奇妙的茴香味。

需要特殊物品:
• Large ceramic soup spoons or individual ramekins

Ingredients
•1罐(大约7.5盎司的耗尽重量)牡蛎蘑菇(亚洲市场可用)或8盎司。(½磅)四分之一的新鲜牡蛎蘑菇
• 4 T Better Butter (from either of my cookbooks) or vegan margarine
• 2 garlic cloves, minced
• ⅓ cup Panko bread crumbs
• 2 shallots, finely chopped or 1/2 cup finely chopped red onion
•2杯切碎的新鲜菠菜
• ¼ cup dry sherry (or vegetable broth)
• ¼ tsp ground fennel
•海盐或犹太盐和粗糙的黑胡椒,品尝
• dash red pepper sauce
•2 Tolive oil
• ¼ cup Grated Parmesan (from The Non-Dairy Formulary) or commercial vegan parmesan
•2吨新鲜的欧芹
•柠檬楔子,用于装饰

Technique:
Drain the water from the oyster mushrooms (if using canned), remove the tough part of the stems, cut into quarters and set aside.

Canned oyster mushrooms, quartered

Canned oyster mushrooms, quartered

用中火将黄油融化在煎锅中,然后将大蒜炒2分钟以注入黄油。

将面包屑放在一个小的搅拌碗中,加入一半的大蒜黄油,放在一边。

To the remaining garlic butter in the skillet, add the chopped mushrooms, shallots and spinach and sauté for 3 minutes until the spinach wilts.

Remove the pan from the heat and add the dry sherry. Replace the skillet over the heat and add the fennel, a generous pinch of salt and pepper and a dash of red pepper sauce. Allow the mixture to cook down for a few minutes but do not let it dry out.

While the mixture is cooking, finish the bread crumbs by mixing in the olive oil, vegan parmesan and parsley; season with a pinch of salt and black pepper to taste.

Remove the skillet from the heat. Spoon 1 heaping teaspoon of the mushroom/spinach mixture into each serving spoon or fill the individual ramekins halfway. Top with a spoonful of the bread crumb mixture. Place on a baking sheet and then under a broiler for a few minutes until golden brown on top. Serve with lemon wedges and additional red pepper sauce.

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牡蛎蘑菇洛克菲勒
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