Sweet n’ Sassy Salad with Pickled Ginger and Pepitas

Every time I see a salad recipe, I think - really? Directions to make a salad? How hard can it be to throw ingredients in a bowl and top with a basic oil/vinegar dressing? Then I remember how salads have slowly become so second nature to me ever since I started this vegan venture. Not just lettuce or green salads, but bean and grain combos, shredded veggie slaws and the like. I never think to write up a recipe for them because they are truly a no brainer. Perusing through recipes on my own, I never stop to read the salad recipes. It isn’t until I make a crazy awesome, crunchy, yummy salad that I am possessed to make it possible for others to replicate the deliciousness.

This turned out to be one of those brilliant yet simple salads. Looking for a post-work snack yesterday, I was trying to avoid resigning myself bread, crackers or chips. But I didn’t want to work too hard for my snack. This came together so easily! Grape tomatoes are veggie manifestations of convenience, and sugar snap peas are effortlessly flavorful. Seeing as though I cannot make salads with fewer that 5 ingredients, something else had to be added.

Pickled ginger is typically used for one thing and one thing only: sushi. But it’s too delicious to be confined to this limitation. I tossed some in hoping it would mesh well with an Asian dressing and it worked! The pepitas (roasted pumpkin seeds) gave it a rounded crunch in contrast to the severe crunch of the snap peas. So where do dulse flakes come in? Well Whole Foods had this sale once where you can buy one get one…yeah a lot of products in my kitchen start that way. Anyway, if you have some other kind of dried seaweed, the mild sea flavor gives the salad a lovely finish.

Just a note: I didn't actually make a dressing for this. I simply drizzled a little bit of rice vinegar on top, but if you are a fan of dressing, the one below should work nicely.

Sweet n’ Sassy Salad with Pickled Ginger and Pepitas
Makes: 3-4 servings
Prep time: 5 minutes

Ingredients

Salad
4 c. romaine lettuce, rinsed and chopped
1 c. grape tomatoes, whole or halved
1 c. sugar snap peas, chopped
¼ c. green onions, chopped
¼ c. pickled ginger, chopped
¼ c. pepitas (preferably unsalted)
2-3 T. dulse flakes

Dressing
3 T. rice vinegar
½ T. soy sauce, low sodium or regular
½ T. agave nectar or maple syrup
¼ tsp red pepper flakes (optional)
1/8 tsp. sesame or canola oil (optional)

Directions

In a large bowl, combine first 4 ingredients and toss well. Top the salad off with pickled ginger and pepitas. Reserve dulse flakes for noe.

Prepare dressing by combining all ingredients in a small bowl and stirring to blend well. Adjust flavors to taste - if you like a milder dressing, add more canola oil and skip the sesame oil. If you like tart dressing, skip the agave and lower the soy sauce. Drizzle your preferred dressing over salad and top with dulse flakes.

Optional: You can pump this up by making a faux sea creature salad by mashing up some chickpeas, mixing with veganaise, green onions, pimentos and seaweed flakes (dulse or kelp). If you’re an omnivore, feel free to top with some kind of sustainably captured sashimi. Not advocating…just sayin.

Petite Stuffed Patty Pan Squash

The aesthetics, the sheer beauty, the intrigue of many a mysterious vegetable have motivated me to try an abundance of unknown produce. Example: Patty pan squash. After being on vacation for a week and diving head first into the farmer's market, I was dazzled by how many new veggies had appeared while I was our of the country (frolicking in the meadows of a castle in Tuscany for my beautiful sister and her husband's wedding mind you). I of course went overboard with all of the new beautiful choices. Despite having to travel for work and moving into a new abode this next week, I still bought a whole fridge full of veggies!

Patty pan squash - these things are positively adorable. There aren't many vegetables that can be classified in that category, though any baby version of a bigger bulb like baby artichokes are definitely more appealing to me. Fiddleheads, those are in the cute category. Though the exterior of patty pans suggest they have something interesting going on inside, they taste very much like any old summer squash. What makes them special is how fun they are to play with. Nature itself built into each little tulip of a squash a serving platter with which you can fill glorious flavors and textures. Well, semi-built-in. You do have to perform a little manual work to get them to serve as cups, but you simply have to parboil them for a few minutes and scoop out the center. Easier than you think.

So after browsing a few recipes, I decided to just go with what was in my kitchen. With a 3-day-old rock hard baguette, I whipped up a very taste batch of homemade bread crumbs. If you have some good, stale bread, I recommend chopping it, toasting it (if needed) and running those crusty carbs through a food processor for a minute or two. Voila! Homemade bread crumbs that are far superior to store bought. If you do use store bought crumbs, use panko - it's crunchier. Add any seasonings or herbs you'd like. Next time I make this, I'll probably add a few tablespoons of walnuts. But I have to admit the bacon bits were perfect. Served on top a bed of blanched spinach with a pinch of sea salt...Delicioso!

Stuffed Patty Pan Squash
Makes: 6-8 squash
Prep time: 20 minutes
Cook time: 20 minutes 

Ingredients

6-8 medium patty pan squash
2 T. Earth Balance, divided
2 T. red onion or shallot, minced
1 T. garlic, minced (2-3 large cloves)
1/4 c. bread crumbs, homemade
1 T. meatless bacon bits
1/4 tsp. rosemary
1/4 tsp. sea salt
1 T. nutritional yeast (or parmesan for you omnivores that probably don't have nooch in the cupboard)
Fresh ground pepper
Spinach for serving
Directions

Fill a deep skillet or large shallow pot with 2 inches of water, heat over high heat and lay whole squash in pan, stem side up. When water is boiling, lower heat to medium and simmer squash about 5 minutes or until just tender. Remove from heat, drain and set aside to cool.

Preheat oven to 400F. Set aside a muffin tin to hold the squash.

When squash are cool enough to handle, cut a circle around the top stem with a pairing knife. Using a spoon, scoop out the stem and any flesh with seeds from the center. Set aside and mince to use for the filling. Repeat with all remaining squash. Place prepared squash in muffin tin and make filling.

In a large skillet, heat 1 1/2 tablespoons of Earth Balance over medium heat. When butter has melted, add minced onion and garlic. Cook on medium heat 3-4 minutes or until vegetables are becoming golden (but be careful not to burn). Add minced squash flesh and cook another 2-3 minute. Add remaining Earth Balance, breadcrumbs, bacon bits, rosemary and salt. Cook, stirringly constantly, until breadcrumbs are golden brown. Finally, add nutritional yeast, stirring to combine, and remove from heat. Set aside in a small mixing bowl.

Fill each squash to the brim with breadcrumb filling. Bake in oven for 15-20 minute or until tops are browned. Remove and serve!

Cannellini Risotto with Peas and Fresh Herbs

I should add a "recession-friendly" category when I tag recipes. There is a common notion that following a vegan lifestyle is more expensive and more work. Ok it's not completely unfounded, but vegan cooking and eating doesn't have to break the bank and doesn't have to take hours and hours. We're all feeling a little thrifty, a little stretched, willing to take more bargains. Fortunately with risotto, you don't have to compromise taste or time to suit your wallet.

After making a couple of big arse payments for various loans in attempt to feel more responsible and less debt ridden, I am definitely looking to cook more budget friendly recipes. And with the madness that has ensued this spring - flying between Minnesota, Houston, Boston, Jersey and back to Phoenix in a matter of 4 weeks - I am also looking to cook easy recipes that don't require much thought. Though risotto requires time at the stove, if you have a companion and a glass or wine (or your companion IS the glass of wine), the time will fly by. In a matter of minutes, your rice will be soaked in flavorful goodness and your freshly snipped herbs put to good use.

I highly recommend using a great hodgepodge of herbs in this recipe. I had lots of parsley, basil and chives, but a sprinkling of mint and thyme went nicely into the mix. You could stir in blanched asparagus or frozen spinach instead of peas if little green orbs aren't your thing. I didn't exactly break this down cost-wise, but I promise this is one of the cheaper, tastier meal you'll enjoy in your own home.


Cannellini Risotto with Peas and Fresh Herbs
Makes: 2-3 servings
Cook time: 30 minutes

Ingredients

3-4 c. vegetable broth, water, or mix

1 T. olive oil
2 T. shallots, chopped
1-2 T. garlic, minced
2 tsp freshly grated lemon peel
3/4 c. white rice, pearled barley or arborio rice
1/2 c. dry white wine
1 c. fresh or frozen green peas, thawed if using frozen
1 c. cannellini beans, from canned (rinsed) or cooked from dry
3 T. nutritional yeast
3 T. almond or soy milk
1/3 c. fresh mixed herbs: basil, parsley, chives, thyme, etc.
Salt and pepper to taste

Directions

Heat the broth/water mix over medium heat in a medium sauce pan. When broth comes to a low boil, reduce heat to medium low. Keep broth on burner while you prepare the risotto.

In a large skillet, heat olive oil over medium high heat. Add shallots and garlic and cook until garlic becomes fragrant, about 1 minute. Add the lemon peel and rice and a pinch of salt. Stir to coat completely in flavored oil and cook another minute or so. Add the wine and let cook until almost all the moisture has evaporated. Reduce heat to medium low and pour in 3/4 cup of broth. Let rice mixture cook until has absorbed almost all liquid. When the pan starts to dry again, add another 3/4 c of broth. Repeat this 2 or 3 more times until rice is fully cooked.

When rice is tender and most of the liquid has been absorbed, add peas and beans and cook until peas are just heated through. Stir in nutritional yeast, milk, and fresh herbs. Season with salt and pepper to taste.

Butternut Squash & Beet Greens Socca with Creamy Sage Sauce

 

Socca 101. Also referred to as farinata, socca is a chickpea flour crepe traditionally baked in an open oven on a copper pan originating from Genoa, perfected in Nice, prepared all over Tuscany, enjoyed in many other parts of the world like Algeria and Argentina. In short, a delicious, fast and incredibly easy finger food that can make the most timid chef feel like a James Beard Award winner. Not only is the basic recipe more basic than any other pancake, but the taste and texture are deceivingly delectable and highly addictive.

Chickpea flour, also known as gram flour or besan, is a terrific gluten-free ingredient that every adventurous cook should have in their tool kit. It can be used as a substitute in many recipes needing a thickener and can stand in for eggs in a pinch. Heck, I’ve even used it to whip up a good ole batch of hummus on the fly and no one was the wiser. It’s commonly used in India and Pakistan to make flatbreads or as a binder for fried finger food. This was my first “fun” flour outside of the standard wheat and corn flour and I’m still getting to know it’s potential. If you want added fiber AND protein, besan’s your bean.

So I made the Mediterranean Socca with the South Asian chickpea flour and turned it into a Sicilian style pizza using local Arizonan produce – how’s that for fusion? Use whats you gots.

Butternut Squash & Beet Greens Socca
Makes: 2-3 servings
Prep time: 2 hours
Cook time: 1 hour

Ingredients

For the Socca
1 c. chickpea flour
1 c. + 2 T. water
3/4 tsp. salt
2 T. olive oil
Dash of white pepper and nutmeg

For the toppings
1 small butternut squash, peeled and cubed
3-4 c. beet greens
Creamy Sage Sauce (recipe below)

Directions


For the Socca
In a medium bowl, gently whisk water and salt into chickpea flour. Drizzle batter with olive oil and stir to blend. Set batter aside or in refrigerator for 2 hours (up to 12) before preparing.

To make the socca, preheat the oven to broil on high. Thinly coat the bottom of a cast iron skillet with just over a half cup of batter. Swirl to cover bottom completely. Place in oven and cook until edges start the brown and the top become golden (time will vary per oven but it should take 7-10 minutes for the first and 6-7 minutes for the next ones as the pan gets hotter in the oven). It should be firm but not crispy or soggy soft. Remove and place on serving plate. Repeat process with remaining batter.

For the toppings
Preheat oven to 450°F. Coat squash with cooking spray and spread on a baking sheet. Roast 30-40 minutes or until tender and browned on edges. Alternatively you could microwave or steam the squash. Mash the cooked cubes slightly and set aside.

Steam the beet greens or braise in vegetable broth. To braise them, place about ¾ cup of vegetable broth in a skillet and bring to a boil. Add green and cover. Cook 2-3 minutes or until leaves are wilted. Remove from heat, drain and set aside.

To Assemble
Assemble each plate individually by placing one socca as the base on a plate, spreading a layer of greens follow by a layer or scoop of mashed squash. Finish with a generous drizzle of Creamy Sage Sauce (recipe below).


Creamy Sage Sauce
Makes: 2 cups
Cook time: 10 minutes

Ingredients

2 T. Earth Balance
2 T. potato flour or all-purpose flour
1 c. almond milk or other type of non-dairy milk
1 c. vegetable broth or water
3-4 T. fresh sage, minced
1 sprig fresh thyme (optional)
¼ tsp. salt
Dash of nutmeg and white pepper

Directions

In a small sauce pan, melt Earth Balance over medium heat and add flour of choice. Stir until blended completely and cook 30 seconds. Whisk in almond milk, stirring vigorously until all clumps are gone. Whisk in vegetable broth and bring sauce to a low boil. When bubbling, reduce heat to low and cook until sauce is thickened to desired consistency. Add sage, thyme and remaining spices. Taste and adjust according to spice preference.