Ingredients BARBECUE SAUCE 1/4 teaspoon saffron threads 1 tablespoon water 1/4 cup extra-virgin olive oil 1 medium yellow onion, finely chopped 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon smoked Spanish paprika 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 garlic cloves, minced 1/4 cup tomato paste 3 cups vegetable stock, preferably homemade 2 tablespoons brown sugar 1/2 teaspoon cayenne pepper 10 large dates, pitted and minced 1/4 cup fresh lemon juice 1 3/4 pounds extra-firm tofu, drained and pressed Canola oil, for greasing the pan TO MAKE THE BARBECUE SAUCE: In a small bowl, combine the saffron and water and let sit for at least 10 minutes. In a medium saucepan, heat the olive oil over medium-low heat. Add the onion and sauté until soft and translucent, 8 to 10 minutes. Stir in the coriander, cumin, paprika, ginger, cinnamon, salt, and pepper and continue to cook, stirring occasionally, for 5 minutes. Add the garlic and sauté for 30 seconds. Add the tomato paste, stock, brown sugar, cayenne, and saffron water to the onion mixture, turn the heat to medium-high and cook, stirring often, until the sauce begins to thicken, 8 to 10 minutes. Add the dates, lower the heat, and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Remove from the heat and stir in the lemon juice. Preheat the oven to 250°F. Cut the tofu into
thick slices. Lightly oil a large grill pan or heavy skillet with the canola oil and put it over medium-high heat. Dredge half of the tofu slices in the barbecue sauce, then put them in the pan and cook until browned on the bottom, about 5 minutes; if using a grill pan, you should begin to see nice grill marks forming. Turn and cook until browned on the other side, about 5 minutes. Transfer the tofu to a serving platter and put it in the oven to keep warm. Apply additional oil to the pan as needed and cook the remaining tofu in the same way. Serve the tofu with the remaining barbecue sauce alongside. Ingredients 3/4 cup extra-virgin olive oil, plus more for oiling the pan 2 tablespoons tapioca starch 2 tablespoons unsweetened plain soymilk 2 tablespoons liquid lecithin 3 garlic cloves, minced 2 teaspoons salt 1 teaspoon coarsely ground pepper 2 teaspoons minced fresh rosemary 4 pounds Yukon gold or other baking potatoes, unpeeled 3 teaspoons nutritional yeast flakes, or as needed Preheat the oven to 400°F. Coat a 9-inch springform pan with olive oil and put it on a rimmed baking sheet. In a small bowl, combine the tapioca starch and soymilk and stir to form a thick paste. In a large bowl, combine the olive oil, lecithin, garlic, salt, pepper, rosemary, and tapioca mixture and whisk until well combined. Clean the potatoes, using a scrub brush if necessary to remove any dirt, then dry them with a clean kitchen towel. Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1⁄8-inch slices. Add them to the olive oil mixture and toss gently until evenly coated. Layer one-fourth of the potato slices in
the bottom of the prepared springform pan, overlapping each piece slightly on top of the previous to form a circular fan shape. Sprinkle 1 teaspoon of the nutritional yeast over the potatoes. Continue layering the potatoes and sprinkling the yeast, ending with a final layer of potatoes. Drizzle any remaining oil from the bowl over the top. Oil a sheet of parchment paper or foil, then place it on top of the torte, oiled-side down. Press down on the parchment paper to compress the potato layers as much as possible. Bake for 1 hour, then remove the parchment paper and bake for 30 minutes, until a skewer easily pierces all the way through the torte. Let cool to room temperature. Carefully loosen the pan and separate the torte from the pan with a spatula. Cut into wedges and serve. Ingredients FIGS 4 dried black Mission figs, stemmed 1 cup black currant juice or 100% pomegranate juice BLACK CURRANT DRESSING Reserved black currant juice (from the figs) 11/2 teaspoons Dijon mustard Juice of 1/2 lime 2 teaspoons minced shallot 1 tablespoon crème de cassis 1 tablespoon red wine 2 tablespoons balsamic vinegar 1/2 cup hazelnut oil Salt Freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for oiling the pan and brushing 9 cups water Salt 2 cups polenta 1 cup French green lentils, rinsed and drained Freshly ground pepper 2 tablespoons chopped shallot 10 ounces mixed wild mushrooms (such as oyster, chanterelle, and stemmed shiitake), thinly sliced 2 tablespoons hazelnuts, toasted and skinned and finely chopped 1 teaspoon chopped fresh thyme Baby lettuce, arugula, or microgreens for garnish TO PREPARE THE FIGS: Put the figs in a small bowl. In a small saucepan, bring the black currant juice to a boil over high heat. Pour the juice over the figs and let stand for 30 minutes. Drain, reserving the juice, and coarsely chop the figs. TO MAKE THE DRESSING: In a small saucepan, heat the reserved black currant juice over medium heat. Cook, stirring occasionally, until reduced to about 2 tablespoons, 20 to 30 minutes. Transfer the reduction to a blender. Add the mustard, lime juice, shallot, crème de cassis, wine, and vinegar and blend until smooth. With the motor running, slowly drizzle in the hazelnut oil and blend until the mixture is thick and smooth. Season with salt and pepper, then transfer to a squeeze bottle or bowl. Lightly coat a 9-inch square baking pan with olive oil. In a large saucepan, combine 6 cups of the water and salt over high heat. Bring to a boil over medium-high heat, then slowly add the polenta, whisking constantly and vigorously to break up any lumps. Lower the heat to maintain a gentle boil and cook, stirring occasionally, until very thick and pulling away from the sides of the pan, about 20 minutes. Pour the polenta into the prepared pan and use the back of a wet spoon or a wet spatula to spread it in an even, flat layer and smooth the surface. Cover with plastic wrap and refrigerate until firm, at least 15 minutes. Put the lentils in a medium saucepan and add the remaining 3 cups water. Cover and bring to a boil over high heat, then lower the heat and simmer until soft, 30 to 45 minutes. Drain, then season with salt and pepper. In a large skillet, heat the 3 tablespoons olive oil over medium-high heat. Add the shallot and mushrooms and sauté until softened, 2 to 3 minutes. Add the figs, hazelnuts, and thyme and sauté for 3 to 4 minutes. Preheat a medium-hot outdoor grill or heat a grill pan on the stovetop over medium-high heat. Cut four 3-inch circles of polenta using a biscuit cutter, glass, or, in a pinch, a large can with the top and bottom removed. (Save the scraps for another use.) Brush olive oil on both sides of the polenta and grill until the bottom is browned and the polenta no longer sticks to the grill, about 5 minutes. Turn and grill the other side until browned, about 5 minutes. Reheat the lentils and mushrooms if need be. Spoon one-fourth of the lentils in a 4-inch pool in the center of each plate. Place a polenta round on top of the lentils. Spoon one-fourth of the mushroom mixture over the polenta, then top with a few leaves of the baby lettuce. Drizzle 2 to 3 tablespoons of the dressing over the top and around each plate and serve immediately, with the remaining dressing alongside. Ingredients 6 cups vegetable stock, preferably homemade 4 tablespoons extra-virgin olive oil 10 ounces mixed wild mushrooms (such as oyster, chanterelle, or stemmed shiitake) thinly sliced 2 teaspoons chopped fresh thyme, plus 4 sprigs fresh thyme for garnish 3/4 cup finely chopped shallots 1 cup Arborio rice 1/2 cup dry white wine 1/2 cup hazelnuts (2 ounces), toasted and skinned and coarsely chopped Salt Freshly ground pepper In a medium saucepan, bring the stock to a simmer over medium heat. Adjust the heat to maintain a simmer as you prepare the rice and mushrooms. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the mushrooms and sauté until softened, 2 to 3 minutes. Add the thyme and sauté for 1 minute. Transfer to a bowl. Add the remaining 3 tablespoons olive oil to the saucepan, still over medium heat. Add the shallots and sauté until translucent, 2 minutes. Add the rice and cook, stirring constantly, for 3 to 4 minutes. Add the wine and continue to cook, stirring constantly, until almost all of the wine has been absorbed by the rice. Add a ladleful of the simmering stock to
the rice and continue to cook, stirring constantly, until almost all of the stock has been absorbed. Add another ladleful of stock and continue cooking in the same way, stirring continuously and adding more stock each time the rice has absorbed almost all of the previous addition. This entire process will take about 15 to 20 minutes; in the end, the rice should be rich and creamy but still al dente, firm with some resistance. Add the mushrooms and hazelnuts and stir gently to combine. Remove from the heat and season with salt and pepper. Serve immediately in warmed bowls, garnished with the thyme sprigs. Ingredients 12 oranges 1⁄3 cup pomegranate molasses 1⁄3 cup agave syrup 1/4 cup Grand Marnier or other orange liqueur 2 teaspoons orange blossom water 12 dates, pitted and chopped 1⁄3 cup shelled pistachios, toasted and chopped 3 tablespoons chopped fresh mint Working over a large bowl to catch the juice, use a sharp paring knife to trim the peel and white pith away from the oranges. Remove the seeds and cut into 1-inch dice, or simply separate the sections. In a small bowl, combine the pomegranate molasses, agave syrup, Grand Marnier, and orange blossom water and stir until smooth. In a large serving bowl, combine the oranges, dates, and pistachios and stir gently until well combined. To serve the salad chilled, refrigerate the orange mixture for 1 to 2 hours, or you can serve it right away at room temperature. In either case, just before serving, pour the pomegranate molasses mixture over the salad, stir gently until everything is evenly coated, then garnish with the mint. Ingredients CAKE 1⁄3 cup extra-virgin olive oil, plus more for greasing the pan 2⁄3 cup shelled pistachios (3 ounces), toasted 1/2 cup plain unsweetened soy yogurt 6 ounces soft silken tofu 3/4 cup sugar 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt TOPPING 1 orange 1 lemon 1 cup water 1/2 cup sugar 1/4 cup Grand Marnier or other orange liqueur 1/4 cup shelled pistachios (1 1/4 ounces), toasted and coarsely chopped 1/4 cup fresh pomegranate seeds TO MAKE THE CAKE: Preheat the oven to 325°F. Oil the bottom and sides of a 9-inch cake pan, then line with a piece of parchment paper cut to fit the bottom of the pan and oil the parchment paper (or use baking spray with flour). In a food processor, pulse the pistachios until finely ground. But don’t overdo it, or they’ll turn into nut butter. In the bowl of a stand mixer fitted with the paddle attachment, combine the yogurt, tofu, sugar, olive oil, and vanilla and beat at medium speed until well combined. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Add to the tofu mixture and beat until well combined. Add the ground pistachios and beat again until incorporated. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, until a cake tester, bamboo skewer, or toothpick inserted in the middle of the cake comes out clean. Let the cake cool briefly, then invert onto a wire rack, remove the pan, and let cool completely. TO MAKE THE TOPPING: Slice the orange and lemon in half, then cut into 1/4-inch slices. Remove the seeds. In a medium saucepan, combine the orange, lemon, water, sugar, and Grand Marnier. Bring to a boil over high heat, stirring occasionally, then lower the heat, cover, and simmer until the fruit is soft and pliable and starting to break down, about 1 hour. Transfer the mixture to a food processor and pulse repeatedly until thick and chunky. Spread the topping evenly over the top of the cake. Garnish with chopped pistachios and pomegranate seeds before serving. Ingredients 3/4 cup raw cashew pieces (4 ounces) 8 ounces extra-firm tofu, drained 1/4 cup agave syrup 2 tablespoons fresh lemon juice 1 tablespoon Cognac 1 tablespoon canola oil 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup Chambord or other raspberry liqueur 1 1/2 cups fresh blackberries or raspberries, or 10 ounces frozen berries, thawed and drained Thin strips of lemon zest for garnish TO MAKE THE CREMA: In a food processor,
combine all of the ingredients and process until smooth and creamy, 2 to 3 minutes. Transfer to a bowl and refrigerate until well chilled, about 1 hour. In a small saucepan over medium-high heat, bring the Chambord to a simmer. Adjust the heat to maintain a simmer and continue to cook until reduced by half to form a syrup, about 10 minutes. Refrigerate until well chilled. When the crema and syrup are cold, divide the crema among four dessert bowls or small glasses, or, for a fittingly elegant presentation, spoon the crema into a beautiful glass bowl. Spoon the berries and Chambord syrup over the crema. Garnish with a strip of lemon zest before serving. Ingredients 1 1/2 pounds carrots 1 3/4 pounds extra-firm tofu, drained and pressed 3 ounces shiitake mushrooms, stemmed 1/4 cup peanut oil 1/4 cup soy sauce 1 teaspoon salt 1 tablespoon grated peeled fresh ginger 5 green onions, thinly sliced (white and green parts) 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon sesame seeds, toasted , for garnish Set an oven rack 4 to 5 inches below the broiler and preheat the broiler. Line a rimmed baking sheet with foil. Cut the carrots crosswise into 3-inch lengths. Depending on the thickness of the carrots, cut the pieces lengthwise to a width of about 1/2 inch. Cut the tofu into 1 1/2-inch dice. Thinly slice the mushrooms. In a large bowl, combine the peanut oil, soy sauce, salt, and ginger. Add the mushrooms and gently toss until evenly coated with the marinade. Transfer the mushrooms to the prepared baking sheet. Put the tofu in the bowl with the remaining marinade and toss to evenly coat. Broil the mushrooms for 5 to 10 minutes,
until tender, turning once about halfway through. Keep an eye on them so they don’t burn. Transfer the mushrooms to a bowl and cover to keep warm. Leave the oven on. Add the carrots to the bowl of tofu and toss to evenly coat. Transfer the carrots and tofu to the same baking sheet, reserving the marinade. Broil the carrots and tofu for 20 to 30 minutes, until nicely browned, turning a time or two as needed. Keep an eye on them so they don’t burn. When done, transfer to the bowl of reserved marinade. Add the mushrooms, green onions, vinegar, and sesame oil and toss gently until evenly coated. Transfer to a large platter or smaller individual dishes and sprinkle with the toasted sesame seeds before serving. |
Samantha smithHi, I love to prepare delicious food. Find something for yourself on my blog. Bon appetit :) ArchivesCategories |