Poke Bowl with Compressed Watermelon

Poke Bowl with Compressed Watermelon

Years ago, before a Cardinal’s baseball game, I went to a cool restaurant here in St. Louis called “Pieces.” They have hundreds of board games and tons of great vegan food options. After perusing through their superb vegan menu, I settled on their Midwest Poke Bowl. The taste was so delicious and complex, but not complicated! I was blown away by how well the simple combination of flavors came together. Anyway, a few days ago, the Post Dispatch had a Poke bowl on the cover of their “Let’s Eat” section, and it brought back the memory of the delicious bowl I had eaten at Pieces. It seemed like the perfect time to make my own.

If you don’t know, Poke, pronounced “POH-keh,” is a two-syllable word that means “cut into chunks” in Hawaiian. The compressed watermelon replaces the traditional raw chunks of ahi tuna or octopus and is marinated and compressed in a delicious ginger sesame soy sauce. I used my vacuum sealer to compress the marinade into the watermelon. Why compress it? Because flavor, flavor, flavor is the key to this recipe! Compressing any porous food concentrates its flavor and adds a depth and dimension you wouldn’t get otherwise. If you don’t have a vacuum sealer or sous vide machine, you can use this method for compressing. 

While some recipes use regular rice, I decided to use seasoned sushi rice with wakame or seaweed. I also topped the edamame with a Togarashi spice mix comprised of seaweed, orange zest, ginger, sesame seeds, and chili powder. The recipe is finished with sriracha aioli and black sesame seeds. It’s soooo yummy and healthy! One last thing! Be sure to make your watermelon and aioli ahead of time, as they needs time to sit and get happy!


Print

Poke Bowl with Compressed Watermelon

  • Author: Stephanie Bosch
  • Prep Time: 30 minutes
  • Cook Time: 12 hrs
  • Total Time: 36 minute
  • Category: Bowl
  • Diet: Vegan

Description

This bowl is so delicious and satisfying.  It’s sure to become a staple in your culinary repertoire!!!  

***You will want to make the watermelon ahead of time, either the day before or at least 4-6 hours before use.  

****To save time, aioli can and should be made ahead of time.  


Scale

Ingredients

Compressed Watermelon Poke:

  • 2 lbs of seedless watermelon, cut into 1” chunks
  • 1 Tbsp Coconut nectar, (or other vegan sweetener such as agave syrup)
  • 1” cube of fresh ginger, minced
  • 1 whole lemon zested, and 1/2 juiced (should be about 1 Tbsp of juice)
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup liquid aminos (or other soy sauce)
  • 2 Tbsp sesame oil
  • 1 tsp black sesame seeds
  • 1 tsp salt

Sushi Rice:

  • 2 cups sushi rice
  • water 
  • 1 tbsp wakame, or kombu (this is optional, but definitely builds the flavor profile)
  • 1/3 cup seasoned rice vinegar
  • 2 Tbsp vegan sugar
  • 1 tsp fine grain sea salt

Sriracha Aioli:

  • 1/2 cup vegan mayonnaise 
  • 12 Tbsp sriracha (depending on heat preference)
  • 1 Tbsp lime juice
  • 1 clove garlic, minced
  • salt to taste

Bowl:

  • 1 ripe avocado, peeled and sliced lengthwise into 1/8” slices
  • 1 red onion, minced
  • 1 cucumber, thinly sliced lengthwise, (I used a mandolin set a 1/8″)
  • 1 carrot, julienned (or, you can buy carrots pre-shredded)
  • 1 cup red cabbage, shredded
  • 10 oz bag edamame, cooked according to package directions
  • 2 Tbsp Togarashi spice mix for edamame, (or, 2 tsp red chili flakes)
  • French fried onions (optional)
  • Black sesame seeds
  • Lime, sliced into 6 wedges

Instructions

  1. d all ingredients except the oils to a blender and blend on high speed until mixed well. Turn blender down to low speed and slowly add the oils until combined. 
  2. Add watermelon to a vacuum bag and compress using a vacuum sealer, sous vide machine or the ziplock method. Compress watermelon and seal the bag. Refrigerate overnight or for a minimum of 4-6 hours.

Sushi Rice:

  1. Rinse rice very well under cold water, until water runs clear, about 2 minutes. This step is essential. Shake until almost dry.
  2. Cook rice according to package directions. I used my Instant Pot to cook the rice, and it works well. 
  3. Add wakame to rice and water before cooking. Again, this is optional but highly recommended. 
  4. While rice is cooking, add rice vinegar, sugar, and sea salt to a small saucepan and cook on medium-high heat until the mix reaches a soft boil and sugar and salt have fully dissolved. (You can also microwave).
  5. When rice is done cooking, spread evenly onto a baking sheet and let cool—drizzle rice with sushi vinegar. 

Sriracha Aioli:

Combine all ingredients in a measuring cup and refrigerate until ready to use. 

Bowl:

  1. When ready to assemble, remove watermelon from the bag and reserve liquid.
  2. Add rice to a bowl and divide watermelon accordingly. 
  3. Add spice mix to cooked edamame.
  4. Divide avocado, onion, edamame, cabbage, carrots, and cucumber between bowls and drizzle with reserved liquid and aioli. 
  5. Top with black sesame seeds, french fried onions, lime wedge, and scallions. 
  6. Serve! 

Keywords: Vegan Poke, Watermelon Poke

Vegan Crab Cakes with Creole Ravigote

Vegan Crab Cakes with Creole Ravigote

Yesterday was my mother-in-law‘s birthday. She was born and raised in New Orleans, Louisiana, a city near and dear to my heart. We were supposed to go down for Mardi Gras in NOLA next month. But, because of Covid, we had to cancel our plans. So alas, if we can’t go to New Orleans, I thought it only appropriate to bring New Orleans to us. We started the evening with these delicious vegan crab cakes drizzled in a spicy Creole Ravigote! Our main was a Cornmeal Encrusted Tofu Po’ Boy with a Creamy Coleslaw! The key to this recipe is the hearts of palm! However, there is a lot of concern about the sustainability of hearts of palm, and for a good reason.

The problem with hearts of palm.

Harvesting the “heart of palm” kills most palms. So wild harvesting can very damaging if done on a widespread basis. The hearts of palm that I buy is the “Native Forest” brand. Here is a quote from their website—”Here we rely upon the Euterpe precatoria, or huasaí palm tree, which grows profusely throughout this vast Amazonian rainforest.

Long term leases secure approximately 240,000 acres of pristine native forest for the wild hearts of palm ecological project, thereby protecting the land from any rain forest-destructive development. In addition to preserving the region’s ecology, this project brings needed employment to those who live deep in the Amazon basin, providing them the opportunity to work closer to their families and their ancestral homes.”

But not all brands are as conscientious as Native Forest, and it’s best to check. The  Environmental Working Group’s page is an excellent resource for checking everything from sustainability, to child labor, as well as products that contain pesticides, GMO’s etc,

So back to the recipe! The hearts of palm are a perfect replacement for crab meat. These little gems are crispy on the outside and flaky and moist on the inside. My mother in law (who is not vegan) was completely blown away! You can pan fry, air fry, or oven fry them, whatever your preference. Just be sure to heat your oven to the lowest setting and add them to the oven as you make them to keep them warm.


Print

Vegan Crab Cakes with Creole Ravigote

  • Author: Stephanie Bosch
  • Prep Time: 30
  • Cook Time: 3-4 minutes
  • Total Time: 13 minute
  • Yield: 1012 cakes 1x
  • Category: Appetizer
  • Diet: Vegan

Scale

Ingredients

CRAB CAKES 

  • 1 14-oz can chickpeas (reserve bean juice, aka aquafaba)
  • 1 14-oz cans hearts of palm, chopped into large pieces
  • 2 jalapenos, seeded and minced
  • 2 stalks celery, finely chopped
  • ½ sizeable red bell pepper, finely chopped
  • 3 scallions, sliced thin
  • ½ cup vegan mayonnaise
  • 2 Tbsp Old Bay seasoning
  • 1 Tbsp Creole (can also use spicy brown) mustard
  • ½ cup panko bread crumbs + ½ cup more for coating
  • Salt and pepper

 

CREOLE RAVIGOTE

  • 3 Tbsp of Dijon mustard
  • 3 Tbsp of white wine vinegar
  • 2/3 cup vegan mayonnaise
  • 1 Tbsp of capers, chopped
  • 1 Tbsp of cornichons (pickles), chopped
  • 1 tsp each of dried parsley, chervil, and tarragon 
  • 1 Tbsp Creole mustard or coarse ground spicy brown mustard
  • 1 Tbsp prepared horseradish
  • 1 Tbsp of shallots, finely chopped
  • salt
  • pepper

Instructions

CRAB CAKES

  1. Place the chickpeas in a food processor and pulse. Don’t over process just enough to break them down.  Remove from food processor and set aside.
  2. Repeat process with hearts of palm. You want a crab-like texture. Do not over-process.  Remove and set aside.
  3. Dice jalapenos.
  4. Add chickpeas, hearts of palm, and jalapeños to a large bowl.  Add celery, bell pepper, and scallions.  Mix well to combine.
  5. In a separate bowl, whisk 1/4 cup of the reserved chickpea liquid until foaming – this will take a few minutes. Add all remaining ingredients except bread crumbs. Stir well to combine.
  6. Add liquid mixture to crab cake mixture and mix well. You may need to use your hands.  Add breadcrumbs and season with salt and pepper. 
  7. On a lined baking sheet, form the mixture into 2” balls and flatten with a spatula or your hand.
  8. Chill cakes, uncovered, for ½ hour to help set.
  9. Place the remaining ½ cup of panko in a shallow dish.
  10. Coat each cake with the remaining panko.  Lightly brush with remaining aquafaba. 
  11. Heat an oil-coated skillet on medium-high heat.
  12. Lightly pan fry for 3 minutes on each side. (You can also air fry for 10 minutes at 400°).
  13. Do this with the remaining mixture. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with a paper towel.
  14. Serve with a dollop of the Ravigote. lemon wedge, and fresh greens.

CREOLE RAVIGOTE

  1. In a small mixing bowl, mix together all of the ingredients until evenly combined.
  2. If you’re like me and you like your Ravigote sauce extra spicy, you can add cayenne pepper to taste.

Notes

Makes between 10-12 crab cakes.  

Spinach and Mushroom Gnocchi with Cashew Béchamel

Spinach and Mushroom Gnocchi with Cashew Béchamel

Gnocchi is an Italian pasta made from potatoes. I love gnocchi, it’s so yummy, and there are some delicious freshly pre-made packages out there! Be sure to check, though, because some varieties do contain eggs. There are so many ways you can make it, too. In the spring, I love making it with fresh basil pesto and toasted pine nuts!

This savory mushroom and spinach version is simmered in a rich and creamy Cashew Béchamel! It is a perfect weeknight meal taking only 20 minutes and a handful of ingredients! Yup! Folks will think you spent all afternoon on it! I won’t tell if you won’t! 😉 I will be working on a simple, from-scratch sweet potato gnocchi in the next week, so stay tuned!


Print

Spinach and Mushroom Gnocchi with Cashew Béchamel

  • Author: Stephanie Bosch

Scale

Ingredients

  • 8 oz pack of organic Crimini mushrooms
  • 1 small onion, julienned
  • 1 clove garlic, minced
  • 6 oz spinach
  • 1 package of fresh Italian Gnocchi
  • 1 teaspoon each dried parsley, sage, thyme, and rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups hot water
  • 1 cup raw unsalted cashews
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black ground pepper

Instructions

  1. Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside. 
  2. While cashews are boiling, clean mushrooms and cut into 1/2 slices.
  3. Peel and slice onion in half widthwise, and then Julienne. 
  4. Peel garlic clove, crush with the back of a knife and mince.
  5. Warm skillet over medium heat. When warm, add oil. When the oil has warmed to a shimmer, add onion and garlic. Sauté over medium heat until onions begin to soften, about 5 minutes. Add mushrooms. Sauté for 2-3 minutes. Add sage, parsley, thyme, and rosemary. Sauté until mushrooms have softened and onions are translucent. Add spinach and cook until spinach has wilted. Season with salt and pepper. Set aside. 
  6. In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes. 
  7. While the gnocchi is cooking, add cooked cashews to a blender with 1 1/4 cup water. Add garlic powder and salt. Blend until smooth. 
  8. When gnocchi is done, drain water and add to onion/mushroom mixture, add cashew béchamel sauce. Simmer over medium heat until sauce begins to thicken.  Taste for seasoning.  
  9. Serve warm!  
  10. Garnish with fresh parsley and vegan parmesan. 

Curried Dal with Spinach and Sweet Potato

Curried Dal with Spinach and Sweet Potato

We are so fortunate to have the best Indian grocery store not too far from our house. There are aisles upon aisles of spices, rice, and about a hundred kinds of dal! Dal is often translated as “lentils” but refers to a split version of various lentils, peas, chickpeas (chana), kidney beans, and so on. If a pulse, or bean, is split in half, it is called a dal. So the chana dal that I used for this recipe is a split chickpea! 

To me, the best part of this recipe was the addition of whole spices. Imagine how good your kitchen will smell while sautéing onions, cloves, a whole cinnamon stick, and cardamom. Delicious! You can use any green on hand, I just happened to have some spinach that needed to be used, but kale is a great option, too.

This is an easy recipe for the Instant pot too. Use the sauté feature to cook the onions and spices. Then pick-up the recipe at step three and cook on high for 15 minutes. I cubed and browned my sweet potatoes before adding them to the lentils. If you don’t roast them or brown them first, you run the risk of them becoming mushy. 


Print

Curried Dal with Spinach and Sweet Potato

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 68 cups 1x

Description

Curried dal is deliciously satisfying and super easy to make!  You will also have plenty of leftovers!  Serve with warmed naan or toasted bread. 


Scale

Ingredients

  • 1 pound dal
  • 3 green cardamom pods
  • 3 tablespoons coconut oil
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 medium onion, halved and thinly sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon peeled and grated ginger
  • 1 Serrano chile, stemmed and finely sliced
  • 1 sweet potato, peeled and cubed 
  • 1/3 cup yellow curry paste
  • 1/2 teaspoon ground turmeric
  • 10 oz fresh baby spinach
  • ½ teaspoon mustard seeds
  • 2 tablespoons unsweetened shredded coconut
  • 2 teaspoons kosher salt
  • 1 lime, juiced
  • 1 full 15 oz can full fat coconut milk
  • Rice
  • Garnish with yogurt, and cilantro, and smoked paprika

Instructions

  1. Rinse the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water, and set aside. Using the side of a knife, carefully crack open the cardamom pods.
  2. Add 1 tablespoon of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick, and cloves. Cook for about a minute, then add the onions. Cook for 10 minutes, stirring frequently until the onions are browning and soft. Add garlic, ginger, and chile and stir-fry for 1 to 2 minutes. Remove cinnamon stick. 
  3. Drain lentils and add to the pot; add turmeric, curry paste, and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
  4. While lentils are cooking, warm a skillet over medium heat. Add 1 tablespoon of coconut oil, and when shimmering, add sweet potatoes. Brown potatoes on all sides and cook until they are almost fork tender. Remove from pan and set aside. 
  5. In the same pan, add the remaining tablespoon of coconut oil over medium heat and, when shimmering, add the mustard seeds. When the seeds pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the spinach, shredded coconut, and 1/2 teaspoon of the salt—Cook for 1 minute. Add the lime juice and stir.
  6. When the lentils are soft and creamy, add the coconut milk and remaining salt.  Add spinach mixture and sweet potatoes—taste for seasoning.  Cook for 5 more minutes, or until potatoes have warmed through.  I added just a bit more curry paste to mine, but I like heat!  Serve in a bowl, and spoon over rice. Top with yogurt, cilantro, and smoked paprika.

T-Kat’s Chile Verde

T-Kat’s Chile Verde

The other day my friend Kathy asked for a Chile Verde recipe. The truth is, I’d never made it before. Strange, I know, considering Mexican food is my all time number one favorite food. After several hours of watching YouTube videos of mostly non-english speaking women, I set out to make this delectable dish.

Do you know the difference is between “chili” and”chile”? In American English, “chili” is the most common spelling for the spicy peppers and the stew. In British English the preferred spelling is “chilli.” In Spanish speaking countries and regions of the US, “chile” is the most common variant. Because I spent several hours watching YouTube videos of Spanish speaking ladies making this authentic and delectable dish, we are going to call it chile!

A traditional Chile Verde is made with pork shoulder and potatoes simmered in a spicy green chili sauce. Aside from the obvious, there were several traditional elements that I found muy importante in making this recipe. The first being the use of the molcajete, or the Mexican mortar and pestle. If you don’t have one, don’t worry. You can simply cut your ingredients into thin slices, then give them a good smashing with the underside of your favorite coffee mug (the heavier the mug, the better), or add the ingredients to a ziplock bag and use a rolling pin.

I slow simmered browned soy curls and potatoes in the green verde sauce, which is made from garlic, onion, cilantro, four kinds of peppers, and roasted tomatillo’s. Ahhhmaaazing! Here ya are, Miss Kathy!


Print

T-Kat’s Chile Verde

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 68 cups 1x

Description

Vegan version of Chile Verdes!   Even your pork loving friends will be amazed at this deliciously savory and hearty dish! 


Scale

Ingredients

 

For Verde Sauce:

  • 1 1/2 pounds of tomatillos (about 8 or 9), husks removed
  • 4 cups organic vegetable broth
  • 2 serrano peppers
  • 2 jalapeno peppers
  • 2 poblano peppers 
  • 1 1/2 cups cilantro, stemmed
  • 1/4 onion
  • 1 1/2 cloves of whole fresh garlic, peeled
  • 1 additional clove of whole fresh garlic, peeled
  • 1/2 onion julienned

For Chile:

  • 2 medium russet potatoes, peeled and cubed into bite size pieces
  • 1 bag of Butler brand soy curls
  • 1/2 onion, julienned
  • 2 teaspoons oregano
  • 2 teaspoons fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 tablespoons flour (I used a gf brown rice flour)

Instructions

Sauce:

Preheat oven to 475°.

  1. Add tomatillos to a lined baking sheet and roast for 15-20 minutes, or until browned. Remove from oven to cool.  When cooled slice in half. 
  2. White tomatillos are in the oven; add broth, whole peppers, 1/4 onion, and 1 1/2 cloves of garlic to a large saucepan and bring to a boil. Reduce heat, and simmer on medium for about 15 minutes. 
  3. Remove vegetables, and immediately add them to a prepared ice bath, making sure to cover them adequately.
  4. Drain cooking stock into a large mixing bowl or another large vessel, BUT DO NOT DISCARD. 
  5. Once vegetables have cooled, and ice has melted, remove vegetables from the ice bath (do not discard that water either).
  6. In a mortar, add boiled garlic and one additional clove of fresh garlic (not boiled) with 1/2 teaspoon salt. Using the pestle, grind garlic into a fine paste. 
  7. Seed all peppers and cut them into thin strips. Add to blender. Slice boiled onion and add to blender with cilantro. Add garlic paste and blend until smooth. (I needed to add just a bit of my stock water to thin out).  If there is room, begin to add tomatillos, and blend.  If not, blend tomatillos separately and then add to blended pepper mixture. 

To make Curls:

  1. Add the ice water used to cool the pepper mixture to a sauté pan and add soy curls. Boil until curls have softened, about 5-8 minutes. Do not overcook. Drain soy curls. 
  2. Heat a dutch oven over medium heat and add oil. When the oil is warmed, add julienned onion and soy curls (you may need to do this in batches). Cook until onions and curls have browned. About 5-7 minutes.
  3. When browned, remove curl/onion mix from dutch oven and toss in 2 tablespoons of flour. (I wanted a gluten-free version, so I used brown rice flour). Set aside. 
  4. In the same pan, reduce heat  to medium and add the sauce from the blender. 
  5. Add 3 cups of reserved cooking stock, oregano, garlic powder, salt and pepper, and diced potatoes. 
  6. Bring to a boil, then reduce heat. Cook until potatoes have softened, about 20 minutes. 
  7. Add soy curls, and cook until warmed through and chile has thickened.  Taste for seasoning and serve. 
  8. Garnish with pickled red onion, fresh cilantro, and plain vegan yogurt. 
  9. Serve with very lightly fried corn tortillas. Enjoy! 

Potato Mushroom Galette

Potato Mushroom Galette

I’ve been on a French food kick lately. To me, the rich, flavorful, savory cuisine exists in a completely separate dimension in the food world. Every night for a week, I made a different dish, a Mushroom Bourguignon, a Ratatouille, and a Leak and White Bean Cassoulet. My final dish was this delicious Potato Galette. 

Originating in Norman times – when it was known as a gale – the term galette simply refers to a ‘flat cake’ filled with either sweet or savory thinly sliced ingredients. However, depending on what part of France you’re in, it can mean something totally different. In Brittany, a galette saucisse is basically a crepe. The galette de rois, is a cake made for Epiphany, or the end of the Christmas season, and is made of two circles of puff pastry sandwiching a frangipane (almond-flavoured sweet pastry cream ) filling. Each comes with a crown and always has a trinket, called a fève, or bean, baked into it. This galette Bretton is essentially a pie made without a pan and uses fines herbs (pronounced feen), a mainstay of French cuisine, a blend of tarragon, chives, chervil, and parsley.


Print

Potato Mushroom Galette

  • Author: Stephanie Bosch

Description

This savory galette is a perfect meal for a cold winter’s day! 


Scale

Ingredients

Pate Brisee:

  • 2 1/2 cups Organic All-Purpose Flour (To make gluten-free use Bob’s Gluten All-Purpose Free Flour add ¼ tsp xanthan gum for every cup of flour used) 
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon Sugar
  • 12 tablespoons (1 1/2 sticks or 3/4 cup) vegan butter, cut into 1/2-inch cubes
  • 6 to 8 tablespoons of ice cold water*

 

 Filling:

  • 2 cups thinly sliced sweet onions
  • 10 ounces Russet potatoes, scrubbed and cubed in 1/2 inch pieces (about 2 medium potatoes)
  • 2 medium leeks (white and light green parts, cut into half-moons and rinsed well)
  • 8 ounces cremini mushrooms (wiped clean and quartered)
  • 1 cup vegetable broth (roughly)
  • 4 Tablespoons Fines Herbs
  • Pepper, as desired
  • 2 cups cashew cream
  • 4 Tablespoons Nutritional Yeast
  • 1/2 cup Bob’s Red Mill Chickpea (Garbanzo Bean) Flour

 


Instructions

Line a large baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.

Pate Brisee:

  1. In a large bowl, whisk together the flour, cornmeal, salt, and sugar together. Cut in the butter using a fork, kitchen sheers, or pastry blender until it is grainy and reaches the consistency of sand. Add the ice cold water, starting with 5 Tbsp, and mix it with your hands until uniform. The dough should be moist but not soggy. Add remaining water 1 tablespoon at a time if still crumbly.  Form the dough into ball and divide in half.  Cover the bowl, and place it in the refrigerator for at least 30 minutes. 

 

  1. To make the galette: Heat one tablespoon of the olive oil in a medium pan (I used a 10-inch cast-iron skillet) over medium heat. Add the potatoes and cook, stirring occasionally, until browned on all sides-about 5-7 minutes. Remove to a bowl.
  2. In a the same pan, add in about 1/2 c of vegetable broth. Once heated, add the sliced onions, mushrooms and thyme and cook down, stirring occasionally, for about 15-20 minutes. You will need to add more vegetable broth (1-2 tablespoons at a time) as time passes to prevent burning, but they KEY to perfect caramelization without oil is to only add more broth and once all of the previously added liquid has completely cooked off.  Once onions are done, add potatoes and garbanzo bean flour, and cook for one minute.  Making sure to mix well.  Add in cashew cream and mix until combined.
  3. Once the dough has chilled, roll each dough out into a rough circle, about 1/3” thick. Transfer it to the lined baking sheet.
  4. Divide mushroom/potato mixture over each pastry, leaving about 1” around the edges of the pastry. Sprinkle with more fines herbs and pepper as desired. Fold in the galette crust. Pleat about every 3 inches.  I used 2 tablespoons of *aquafaba mixed with 1 tablespoon of maple syrup to brush the crust. 
  5. Bake for 35-40 minutes or until the pastry is crispy and golden brown. Cool for at least 10 minutes before serving.

Notes

*Be sure the water is ice cold so that the butter does not melt while mixing.

*Aquafaba is the viscous water that comes from a can of legumes such as chickpeas. 

Onion Soup Gratinée

Onion Soup Gratinée

This soup is not mine. I wish it were because it might be the best thing I’ve ever eaten. I had always loved French Onion soup. So it was no surprise when my friend took me to a French restaurant in Soho called Balthazar that I ordered their Onion Soup Gratinée. These were my pre-vegan days, of course, and for weeks afterward, I only dreamt of this soup. It was so unbelievably satisfying that I finally reached out to my friend Kate and asked her to get me the Balthazar cookbook. The day I got the book in the mail, I went to the store, bought a 3-pound bag of onions, and went to work.

Now that I’m vegan, there were only a few small modifications to make. I am thrilled to say the flavor has not been altered at all. The trick is to make sure that the onions are deeply caramelized. Cooking the onions may take longer than expected, about 40 minutes. Be sure to keep the heat at medium and stir frequently. You do not want the onions to burn. The other key to this soup is the cheese. I used Miyoko’s Mozzarella cheese and grated it over the toasted sourdough bread.


Print

Onion Soup Gratinée

  • Author: Stephanie Bosch

Description

A quote from the Balthazar’s cookbook…”Borrow a custom from Bordeaux and spill a little red wine into the bottom of your nearly empty soup bowl.  The tradition, down known as chabrot, dictates a quick swirl of wine into the tail-end of the hot broth and then a hearty gulp right from the bowl.” 


Scale

Ingredients

  • 1/4 cup plus 1 tablespoon olive oil
  • 4 medium yellow onions, peeled, halved through the stem end, and sliced 1/4 inch thick
  • 1 tablespoon unsalted vegan butter
  • 1 garlic clove, peeled and thinly sliced
  • 4 sprigs of thyme
  • 1 bay leaf
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 3/4 cup dry white wine
  • 2 quarts vegetable stock
  • 1/2 cup port
  • 6 slices of sourdough bread, about 1 inch thick, toasted
  • 2 cups Miyoko’s vegan mozzarella, coarsely grated.

Instructions

In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden color, approximately 30 minutes.

Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes.

Add the vegetable stock and simmer for 45 minutes. Preheat the broiler. Remove the thyme springs and bay leaf, and swirl the port into the finished soup.

Ladle the soup into the 6 ovenproof bowls.

Fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/3 cup of Mozzarella onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.


Easy Vegan Potato Latkes

Easy Vegan Potato Latkes

Happy Hanukkah to all of my wonderful Jewish friends! I am a potato lover through and through…soooo making my Potato Latkes seemed like the most obvious choice for today!  Some recipes use eggs. This one is a super simple recipe with only six ingredients! 🌱 🌱

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Just a quick tip…after shredding your potatoes, immerse them in cold water to keep them from discoloring. If you’re using a hand grater, you can shred them directly into the bowl of water. Soaking the shreds helps to keep them from turning brown; it also has the added benefit of making crispier latkes. Tart and fruity applesauce—unsweetened is best—cuts through the grease and lightens them right up, leaving you feeling perfectly satisfied, but not stuffed!


Print

Easy Vegan Potato Latkes

  • Author: Stephanie Bosch

Description

No eggs needed!  The starchy potatoes when combined with the flour make the eggs unnecessary!


Scale

Ingredients

  • 2 large potatoes peeled, grated and squeezed dry (about 1 1/2 lbs.)
  • 1 medium yellow onion, chopped (about 1 1/4 cups)
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 1/4 cup canola oil, divided, for frying 

Instructions

Instructions:        

 1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

1. Combine all ingredients in large bowl. Heat oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and use a spatula to flatten and shape the drops into discs. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, adding 1tablespoon of oil to skillet each time.

2. To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Sprinkle with salt while still warm. You can also place latkes on pan in oven to keep warm. Serve with vegan sour cream or applesauce! 


Spicy Shiitake Ramen with Crispy Tofu

Spicy Shiitake Ramen with Crispy Tofu

When I was in college, like most other kids my age, I lived on ramen noodles. And I’m talking about the $.25 per package ramen noodles. They were easy, cheap, and filled me up! It wasn’t until I lived with my vegetarian roommate Judy that I realized I could add things to my ramen and make it even better. I think I started by just adding scallions. Pretty soon, I added sautéed mushrooms and garlic. Eventually, my recipe became more and more complex. When I became a vegan, the beef became tofu, and the recipe had evolved again

The best part of Ramen is that you can make it in an infinite number of ways. I like mine spicy, but if you don’t, you can leave out the gochujang, and it will be just fine! Gochujang is a Korean chili paste that may make dishes spicier (depending on the capsaicin in the base chili) and make dishes sweeter and smokier. Or if you like spicy but don’t want to buy something new you can use any hot sauce. You can add your favorite ingredients or whatever you happen to have on hand. There is no wrong way to make it. The key is a rich and flavorful broth. I hope you enjoy this recipe as much as I do!


Print

Spicy Shiitake Ramen with Crispy Tofu

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x

Description

A delicious bowl of ramen is the ultimate comfort food.  And the best part is that you can make ramen an infinite number of ways!  This recipe happens to be my favorite, but you can use whatever ingredients you love or happen to have on hand.  Some additional toppings might include:

  • daikon radish
  • finely shredded cabbage
  • steamed bok choy
  • mushrooms (smoked are nice- see below!)
  • baby spinach
  • scallions

Scale

Ingredients

  • 12 to 16 ounces extra-firm tofu
  • 2 tablespoons toasted sesame oil, divided
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons thin matchsticks peeled fresh ginger
  • 1 1/2 cups sliced shiitake mushroom caps (about 6 ounces)
  • 4 cups vegetable stock 
  • 1 sheet Kombu seaweed, rinsed
  • 1/8 cup mirin ( Japanese cooking wine)
  • 2 Tbsp Gochujang 
  • 2 tablespoons white miso paste
  • 1 tablespoon vegan soy sauce
  • 2 tablespoons water
  • pepper to taste
  • 4 heads baby bok choy, quartered lengthwise
  • 1 Fresno chile pepper, seeded and thinly sliced lengthwise
  • 12 ounces somen, udon or ramen noodles

Instructions

Make the Broth:

  1. In a dutch oven over medium-high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the garlic and ginger and continue cooking the onions until they are deeply golden brown about 3 more minutes. Add the mushrooms to the pan; cook, stirring, until wilted, 1 to 2 minutes. Add the vegetable stock, a sheet of kombu, mirin, gochujang. Bring to a Simmer.

Make Tofu: 

  1. Cut the tofu into bite-sized cubes. Warm a skillet over medium heat, when heated add 1 tablespoon toasted sesame oil. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally.
  2. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.

Assemble:

  1. Add the bok choy and ramen noodles to dutch oven. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes.  Add Tofu. 
  2. Top each bowl with chili.
  3. Serve Immediately. 

Notes

If you cannot find fresh shiitake mushrooms you can use dried.  Just be sure to chop or slice them into small pieces. 


Nutrition

  • Calories: 400
  • Fat: 13.8
  • Saturated Fat: 1.8
  • Trans Fat: 0
  • Carbohydrates: 59.8

Keywords: Vegan Ramen, Bok Choy, Shiitake

Shaved Fennel Salad with Asian Pear and Pomegranate

Shaved Fennel Salad with Asian Pear and Pomegranate

The salad is almost too pretty to eat. Every time I make it, I just want to stare at it or take pictures of it.

Not only does it come together quickly, but it is also very hearty and satisfying. The creamy plant-based goat cheese alone is to die for! Trust me. This salad could be a meal in itself. As for the pomegranate, I prefer to clean my own. It’s a task that my youngest daughter has taken over. She finds it deeply satisfying to pull out every last aril!

I like the arugula and pomegranate for color, but you can use various fruits and greens to achieve your Christmas colors. My favorite addition to the salad, and one that I would not skip, is the fresh dill weed. No matter the toppings used, the dill brings it together!


Print

Shaved Fennel Salad with Asian Pear and Pomegranate

  • Author: Stephanie Bosch

Description

Easy to assemble, this salad will not only be a delectable accompaniment to your holiday meal; it will also serve as a perfect floral centerpiece!


Scale

Ingredients

  • 4 cups arugula
  • 1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
  • 2 small Asian pears, or 1 large pear, sliced length-wise
  • 1/2 cup herbed vegan goat cheese
  • 1/2 cup pecans
  • Arils (seeds)  from 1 pomegranate
  • 6 fronds of dill, stemmed
  • 1 Tablespoons pumpkin seeds
  • 1/2 small red onion, sliced thin, halved

Dressing:

  • Juice from 1 lemon
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • 1 Tablespoon ginger, minced
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon coconut nectar (can also use maple syrup)
  • 1/4 teaspoon salt
  • 1/8 tsp ground black pepper

Instructions

 

  1. For the dressing: Gently whisk all ingredients together in a small bowl until combined.  Season to taste, and add extra sweetener, vinegar or lemon juice as needed.
  2. Arrange the arugula, on a medium sized platter or large flat bottomed bowl.  Add the fennel, red onion, and pears.  Sprinkle with pecans, pumpkin seeds, and arils.  
  3. Top salad with dill fronds.  
  4. When ready to serve, drizzle with ginger dressing.  
  5. Serve and enjoy! 

Continue reading “Shaved Fennel Salad with Asian Pear and Pomegranate”