cbrm - vegan secret supper

 

Where have all the Monday's gone? I have a stack of cookbooks waiting patiently for me to read and one of them has really grabbed my attention.

Vegan Super Supper ; Bold & Elegant Menus from a Rogue Kitchen by Mérida Anderson. This is a slim volume, it is not trying to be your go to vegan cookbook, but what is lacks in size it makes up for in originality. This book is jam packed with food that I had not thought of cooking, you will not find these recipes in any of your other cookbooks.

Porcini Pecan Nori Rolls with Ginger Pear Paper & Miso Tahini Sauce

Seasonal Squash & Heirlooom Tomatoes Tossed with Pear Walnut Butter, Served with Garlic Crostini & Toasted Squash Seeds

Sherry-Roasted Root Vegetables on Brown Rice Kale Pilaf with Tahini Butter

Watermelon Red Pepper Gazpacho

Sweet Potato Lime Crème Brûlée

Beautiful photography makes your mouth water as you read through the recipes. The dishes are not something you can whip up at 5:30 on a weeknight, they take planning and careful minding. Many of them have both a sauce and a topping, which is why I think Bobby Flay's food is so good. But when you have some extra time, and want to impress, you will find some great choices here.

Apple Smoked Tofu & Carmelized Onion Spring Rolls with Carrot Tamarind Chutney & Avacado Aiolo is the thing I will make first, as soon as I make the long drive to the market that carries smoked tofu. By long drive I mean 4 miles, but most days that is the farthest I wander from home. Smoky and sweet and crunchy and warm. Oh yeah.

You will find the recipes below and I hope you give them a try. Vegan Secret Suppers will open your eyes and your taste buds.

The formatting came out a little funky, but the flavors are just right.

apple SMoked toFu & caraMeliZed onionSpring rollS with carrot taMarindchutney & aVocado aioli

Smoky and sweet flavors are paired here with cool and creamy avocado and spicy carrots.

• Makes aBout 15 sPring roLLs.

aVocado aioli

1⁄2 avocado
2 tbsp fresh cilantro
1 tsp lime juice
1⁄2 tsp Dijon mustard
1 tsp tahini
1⁄4 tsp salt
1⁄4 tsp ground black pepper
1 tbsp water
2 tbsp olive oil
1⁄2 jalapeño pepper, seeded and minced1 garlic clove, minced
1 tbsp finely chopped fresh cilantro

In a blender or food processor, combine avocado, cilant-ro, lime juice, mustard, tahini, salt, black pepper, andwater and blend until smooth. Slowly add oil and blenduntil emulsified. Stir in jalapeño, garlic, and choppedcilantro.

Makes 2⁄3 cup (160 mL).

apple SMoked toFu & caraMeliZedonion Spring rollS
2 tsp refined coconut or grapeseed oil
1 cup thinly sliced onions, sliced lengthwise

1 tsp tamari

1 tsp balsamic vinegar
1⁄2 cup (125 mL) julienned smoked tofu
1 cup (250 mL) julienned granny smith apple
15 vegan spring roll wrappers
vegetable oil, enough to cover bottom of pot or deep

fryer, at least 21⁄2-in (6.5-cm) deep

In a frying pan on medium heat, melt oil. Add onions andcook for 3–5 minutes covered, stirring occasionally, untiltranslucent. Add tamari and vinegar and continue to cookwith the lid on, stirring occasionally, for 10 minutes, re-ducing heat if onions begin to burn. Remove from heatwhen onions are soft and caramelized.

In a bowl, mix onions, tofu, and apples. Place a springroll wrapper on a wooden cutting board diagonally, so itforms a diamond shape. Place roughly 2 tbsp onion mix-ture on bottom corner of wrapper. Roll wrapper straightup and away from you to halfway point, then fold in sidesand continue to roll. Dampen edges to seal. Set aside andcover with a damp tea towel. Repeat with remaining fillingand wrappers.

In a deep fryer or pot, heat vegetable oil to 375 ̊F(190 ̊C). Add spring rolls, 2 or 3 at a time, being careful notto crowd pot. Fry for about 90 seconds, turn over, and fryfor another 90 seconds, until golden. Drain on paper towels.

 

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