Category Archives: Light Bites

Savory Mushroom and Leek Tarte Tatin

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

mushroom tart OHS-72test

Serves 4-6                             Total Prep: 45-50 minutes

 

Easy and elegant, my Mushroom Leek Tarte Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a tender puff pastry crust this recipe utilizes a cooking technique you’ll use over and over.

Ingredients:

1 sheet prepared vegan puff pastry rolled into a 12-inch round, placed on a parchment paper-lined baking sheet and refrigerated

1/2 cup walnut pieces, lightly toasted and minced (divide in half)

3 tablespoons refined coconut oil or extra-virgin olive oil

2 cups sliced leeks, white and pale parts only

1 1/2 pounds cremini, portobello, or standard cultivated mushrooms cleaned, trimmed, and cut into thick slices

3 tablespoons minced fresh flat leaf parsley (divide in half)

Sea salt

1 teaspoon fresh thyme leaves, minced (may use 1/2 teaspoon dried thyme, if necessary)

2 cloves fresh garlic, minced

Freshly ground white pepper to taste

1 tablespoon walnut oil vinaigrette  (Recipe below)

 

Walnut Oil Vinaigrette

1 tablespoon freshly squeezed lemon juice

Fine sea salt, to taste

1/4 cup organic walnut oil

 

To prepare the tarte tatin:

1.Preheat the oven to 425°F.

2. Gently preheat a 10-inch cast iron or ovenproof skillet. Toast the walnuts in the pan, chop, and set aside.

3. Add the oil to the pan, wait a few seconds until it warms, then add sliced leeks and sauté until soft but not too browned. Remove the leeks from the heat and set aside.

4. Next add the mushrooms to your pan, season lightly with salt and sauté until they begin to sweat, about 5 to 7 minutes. Reduce the heat and add thyme, garlic, shallot, half the minced parsley and half the chopped walnuts. Sauté an additional 1 to 2 minutes, stirring regularly and shaking the pan. Season generously with salt and pepper and remove from the pan from the heat.

5. Spread the reserved leeks on top of the mushrooms right in the pan, then remove the pastry from the refrigerator and lay it over the leek/ mushroom mixture, gently pushing the edges of the pastry down around the inside edge of the pan.

6. Bake 20 to 25 minutes or until the pastry is puffed and a rich golden color.

Combine the lemon juice and salt and whisk until the salt dissolves. Add the walnut oil, whisking again to combine. Taste for seasoning.

Remove the baked tarte from the oven. Run a knife around the outside edge of the pastry, set a serving platter over the skillet, and invert, gently lifting the pan away.

If any mushrooms stick to the pan, simply spoon them out and place them on top. Sprinkle with parsley and walnuts, drizzle with a bit of dressing, season to taste, and serve warm.

This dish has a lovely presentation for a light lunch or dinner served with a simple green salad. You can also cut into smaller servings for an elegant appetizer.

Spinach “cheesy” filo triangles

by Terry Hope Romero    Check out Terrys cookbooks Vegan Eats World , Viva Vegan! plus Veganomicon and more

Make any party worthy of the gods with these crisp little triangles stuffed with classic Greek-style spinach goodness and a simple, zesty cashew cheese. Frozen, thawed organic chopped spinach is a great shortcut for even easier apps!

IMG_0674Spanikopata Traingles

Time: 45 minutes, not including overnight thaw of filo dough 

Make sure to really squeeze the thawed spinach! Remove as much water as possible for a flavorful filling that won’t get soggy as the triangles cool.

Spinach “cheesy” filo triangles ingredients

1 pound frozen organic spinach, thawed and squeezed

1 cup chopped fresh dill

4 scallions, green and white parts, finely chopped

1/2 teaspoon salt

 

Cashew blender cheese

1 cup unroasted, raw cashews

1/2 cup hot water

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon white miso

1/4 teaspoon ground black pepper

10 sheets thawed frozen phyllo dough

Olive oil, plenty of it (at least 2/3 cup), for brushing

2 tablespoons sesame seeds

1. Empty the bag of frozen spinach into a colander over the sink or a bowl. Rinse with cold water and set aside to thaw for 20 minutes.

2. Meanwhile, cover the cashews with hot water and soak for 30 minutes. Drain the cashews but reserve the soaking water. Pulse the cashews in a food processor along with the lemon juice, olive oil, miso, pepper, and a tablespoon or more of soaking water until it’s a thick paste similar in texture to hummus. Taste and season with a little more miso if desired.

3. When the spinach has thawed (no ice crystals remain), firmly squeeze by the handful to remove as much water as possible. Transfer to a mixing bowl, and stir in the chopped herbs and the salt. Then fold in the cashew cheese.

4. Preheat the oven to 400 degrees and line a large cookie sheet with parchment paper. Unroll phyllo dough and cover with plastic wrap or a damp, clean dish towel to keep it moist – you don’t want it to dry out. When ready to assemble triangles, take 1 sheet of dough and generously brush with olive oil. Slice the sheet into three long strips. Scoop about 1 tablespoon of filling onto the base of each strip, and fold each strip upwards to create a triangle. Brush the tops of the three triangles generously with olive oil and transfer to the baking sheet. Repeat with remaining dough and filling.

5. Just before baking, sprinkle the tops with a little bit of sesame seeds. Bake triangles for 25-30 minutes or until golden and puffy. Remove from oven, cool for a minute or two, but for best flavor serve triangles hot.

6. If you love to freeze stuff, assemble triangles, arrange in a single layer, and freeze. Pop into plastic bags, seal well, and use within two months for the best flavor.

Creamy Dill Beet RAWvioli

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw

Beet Ravioli

Serves 4 (approx. 32-36 raviolis) Cook / prep time: 20 minutes

RAWvioli filling:
1 cup of cashews, soaked 1-2 hours
1 Tablespoon nutritional yeast – optional
1 Tablespoon lemon juice
2 Tablespoons dried dill or 1/4 cup fresh dill
3/4 teaspoon sea salt
1/2 to 3/4 cup of water

RAWvioli:
1 to 2 medium large beets
1/4 cup of olive oil
2 to 3 cloves of garlic

1. Place all RAWvioli filling ingredients in a high speed blender & blend until smooth & creamy.
2. Place filling mixture in a bowl.
3. Wash your beets and trim off tops and bottoms. Leave your beets as they are or square them by slicing a little off each side to shape them into a square.
4. Set your mandolin to a thin setting (1/16″) and slice away. You will need 64 beet slices. Save leftover beet pieces for a salad or the juicer.
5. Get out 4 plates. Drizzle a little olive oil onto each plate with some minced garlic.
6. Place 8 beet slices on each plate. Spoon a little RAWvioli filling onto the center of each beet piece, then place another beet piece on top to seal it. Repeat until you have 32 RAWviolis.
7. Leave 1 to 2 tablespoons of RAWvioli filling in the bowl, mix in 2 or 3 tablespoons of water, then drizzle thinned mixture over RAWviolis. Sprinkle dill or micro greens on top to garnish. Serve and eat up! RAWLISH!

Cashew Mascarpone with Smoked Sundried Tomato Pesto

by Toni Fiore, the author of the Totally Vegetarian cookbook

This is a luscious cheese that is so easy to make it. And you can reap the rewards 24 hours later.

Serves 4   2 hour soak time   15 prep time    Refrigerate 24 hours

Marcapone72

 

For the Cheese: 

  1/2 cup raw cashews, soaked for 2-3 hours, drained

   1 tablespoon fresh lemon juice

   1 ½  tablespoons water (additional if needed)

   2 tablespoons refined coconut oil

   1 teaspoon coconut (or raw apple cider) vinegar

   Pinch of salt

For the Tomato Pesto:

  6 oven or sun dried tomatoes packed in oil

  1 garlic clove

  Handful of fresh basil

  1 tablespoon of finely minced fresh basil, divided in half

  1-2 tablespoons oil from tomatoes or olive oil

  1-2 drops liquid smoke (optional)

  Salt and pepper to taste

  Fresh mixed herbs ( dill and chives) for lining the ramekin and for garnish

 Directions;

Place the pesto ingredients in a food processor and pulse until well combined with a light texture. Set aside.

Line a small lightly oiled ramekin with plastic wrap or cheesecloth. Sprinkle half of the minced basil, a sprinkle of mixed herbs and fresh ground black pepper into the bottom of the ramekin. Set aside. In a high-speed blender blend cheese ingredients until very smooth, about 45-50 seconds at high speed. Spoon half of the mixture into the lined seasoned ramekin. Top the cheese with a spoonful of the pesto in small dollops around the cheese. Next sprinkle on the remaining minced basil. Cover with the rest of the cheese. Gently pull up the sides of the wrap to cover the top and refrigerate 12 hours or overnight. The cheese should feel firm to the touch.

Once it’s firm, place the ramekin top down onto a serving plate. Gently and lift off the ramekin and carefully remove the wrapping.  If desired sprinkle with additional fresh minced herbs and a light drizzle of olive oil.  Serve with toasted crostini or crackers.

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

Curried Eggless Salad

Curried Eggless Salad by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

Curried Eggless Salad

Curried Eggless Salad

ingredients

1 pound medium or firm tofu
1/2 cup vegan mayonnaise, commercial, or oil-free mayo
1/2 cup diced dried figs
1/3 cup minced shallots
3 tablespoons chopped cilantro
1 – 2 teaspoons Dijon mustard
1 – 1/2 teaspoons curry powder
1/4 teaspoon black salt

Salt and pepper to taste

Slice the tofu 1 inch thick. Place in a medium saucepan and cover with water. Bring to a boil, then simmer rapidly for about 15 minutes. Drain in a colander, then on a kitchen towel until dry, about 10 minutes. Meanwhile, combine the remaining ingredients in a medium bowl. When the tofu is dry, crumble and mix into the mixture well with a fork, mashing as necessary. Serve over crostini with a sprig of cilantro.

Black salt is actually pinkish in color, but has a sulfur flavor reminiscent of eggs. Boiling the tofu and draining helps achieve the texture of cooked egg whites.

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

Gazpaco Soup Shooters

Gazpacho Soup Shooters


A Classic Spanish soup with all the flavors of summer. And with a few Delicious twists, this makes a fabulous Bloody Maria!

Gazpacho Soup Shooters

Ingredients

4-5 large tomatoes, skinned and seeded cut into chunks
¼ cucumber diced
½ yellow onion, diced
1 red or green bell pepper seeded and diced
1 small clove of garlic
½ teaspoon red wine vinegar
1 tablespoon olive oil

Whiz all ingredients together in a blender. Chill and serve with chopped green onions, chives and a sprig of your favorite herb. Spoon into Chilled Shot glasses.

For the Maria, to 3 ounces of the chilled soup add a shake of Tabasco, a dash of Vegan Worcestershire sauce, a bit of vegan horseradish, a squeeze of fresh lemon, a few grinds of black pepper and 1 ounce of vodka.

Tofu BLT web

Introducing the Tofu bacon BLT

Tofu bacon BLT by Miyoko Schinner    Courtesy of the Booking Publishing Company ©2001 from The New Now and Zen Epicure. Watch this recipe being made on Delicious TV’s Vegan Mashup.

This is an all-time favorite of every kid and teen that has ever been to our house – in other words, it’s tried and true. Even non-vegetarians love it. BLTs are a natural with these, but don’t forget that they make a great addition to salads, quiches (yes, think quiche lorraine!), and as a topping for soups.

8 oz pre-pressed or firm tofu

1 T oil plus non-fat cooking spray

3 T nutritional yeast flakes

2 T soy sauce

1t liquid smoke

Slice tofu into 1/8” pieces about the width of bacon. Heat the oil in a skillet preferably non-stick and cook tofu slices over medium –low flame until golden brown and crispy on one side. Flip and cook the other side until browned.

The tofu should be very brown and crispy. Sprinkle with nutritional yeast, then add the soy sauce and liquid smoke, and stir quickly to coat the tofu slices evenly

Cook for another moment and then serve.

 

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

 

For the Chorizo Tempeh Crumbles

Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.

8 ounce package tempeh

2 tablespoons peanut oil

1 ¼ cups vegetable broth

3 cloves garlic, grated or ground into a paste in a mortar and pestle

3 tablespoons soy sauce

2 tablespoons tomato paste

2 teaspoons smoked sweet or hot paprika

1 1/2 teaspoons Mexican chile powder (see page XX)

½ teaspoon liquid smoke

1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.

2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.

The fixin’s

Corn or wheat tortillas

Guacamole

Cashew lime crema: soaked cashews, lime juice, water, salt, garlic

Diced tomatoes, onions, shredded lettuce or cabbage

Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.