Tofu Breakfast Burritos

This tasty burrito recipe makes the perfect centerpiece of a leisurely weekend brunch.  The warm, lazy weekends of summer are just beginning, so keep this speedy recipe in mind in the months to come.  Just add fresh fruit slices (such as mango), a savory side dish like creamed or wilted spinach, and a big chilled pitcher of orange juice, and you've got all the makings of a brunch to share with friends and family.

Ingredients:

• 1 teaspoon canola oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 12 ounces crumbled lite firm tofu
• 1/4 cup shredded Daiya cheddar
• 2 tablespoons minced fresh cilantro
• 1/8 teaspoon salt
• 4 (8-inch) flour tortillas
• 2 cups baby spinach leaves
• 1 cup bottled salsa

1. Heat the canola oil in a medium skillet over medium-high heat.  Add the chili powder and cumin, and cook for 10 seconds.  Add the tofu; cook for 1 and 1/2 minutes, stirring frequently.  Add the cheddar, cilantro, and salt.  Remove from heat.

2. Meanwhile, warm the tortillas according to package directions.  Arrange 1/2 cup spinach leaves over each tortilla.  Top each tortilla with about 1/4 cup tofu mixture, and roll up.  Serve the burritos with the salsa.  My favorite is the mild salsa from Amy's (which is certified vegan), but use any kind from mild to spicy.

Note: if you're feeding a large crowd, this recipe can double in a pinch - just use a large skillet instead of a medium one.

Nutrition Info:
4 servings (1 burrito, 1/4 cup salsa), Calories 209 

Tasting Notes:
Absolutely delicious.  So savory, with wonderful layers to each bite - the spice of the salsa on top, the soft warm tortilla, the savory tofu mixture and the crisp spinach leaves.  I considered for a moment that these might be even better with wilted spinach, but on second thought I like the fresh texture and taste that the fresh spinach provided.  The only tweak I would make is to increase the spices in the tofu mixture, and maybe some nutritional yeast, for a more "eggy" flavor, but these merit a 5 nonetheless.

Rating:
5

Shrimp Pad Thai

I was intrigued by this recipe, calling as it does for ketchup as the base of a pad thai sauce (which typically includes ingredients such as tamarind paste and chile sauce).  But it sounded like fun, so I gave it a go.  For the ketchup, I recommend either Organicville (sweetened with agave nectar) or Annie's Naturals (with organic cane sugar), both certified vegan.  If you can't find wide rice noodles, try linguine instead.  For the rest of the recipe, read on.

Ingredients:

• 8 ounces wide rice stick noodles
• 1/4 cup ketchup
• 2 tablespoons vegan sugar
• 3 tablespoons vegan fish sauce*
• 1/2 teaspoon crushed red pepper
• 2 tablespoons canola oil, divided
• 1 pound Vegetarian Plus shrimp, thawed
• 8 ounces crumbled lite firm tofu
• 1/8 teaspoon ground turmeric (for color)
• 1 cup fresh bean sprouts
• 3/4 cup (1-inch) sliced green onions
• 1 teaspoon bottled minced garlic
• 2 tablespoons chopped unsalted dry-roasted peanuts**

1. Place the rice noodles in a large bowl and cover with hot water; let stand about 12 minutes, until tender; drain.

2. Meanwhile, combine the ketchup, sugar, fish sauce, and crushed red pepper in a bowl; set aside.

3. Heat 2 teaspoons of the canola oil in a large skillet over medium-high heat.  Add the shrimp and saute for 2 minutes. Remove the shrimp from the pan.

4. Heat the remaining 4 teaspoons canola oil in the skillet.  Add the tofu to the skillet, along with the turmeric, and cook for about 30 seconds - the mixture should look like scrambled eggs.  Add the sprouts, green onions, and garlic; cook for 1 minute.  Add the rice noodles, ketchup mixture, and shrimp; cook for a final 3 minutes.  Sprinkle with the peanuts.

To round out the meal, I tossed together a quick spicy cucumber salad: peel, seed, and thinly slice 2 cups of cucumber.  Combine the cucumber in a bowl with 1 cup julienne-cut red bell pepper and 1/4 cup thinly sliced red onion.  In a bowl, whisk together 1 tablespoon vegan sugar, 2 tablespoons fresh-squeezed lime juice, 1 tablespoon vegan fish sauce, and 1/2 teaspoon crushed red pepper.  Pour the dressing over the cucumber mixture and toss to combine. 

Finally, after all those flavors on the tongue, I highly recommend a small dish of lemon sorbet for dessert - try the lemon zest sorbet from Ciao Bella.

*For the full run down on your options for vegan fish sauce, plus my favorite home-made version, see post for Lion's Heat Meatballs in Spicy Coconut Sauce from February 2011.

**Vegan buyer beware: Something so simple as dry-roasted peanuts certainly shouldn't pose a threat to the conscientious vegan, right?  Alas, wrong.  Many versions have a whole host of ingredients that aren't vegan.  To my shock, the Planter's dry-roasted peanuts contain gelatin.  Other brands have sneaky things like dextrose (often not vegan in origin) and MSG (vegan, but not to my liking).  I actually did track down dry-roasted peanuts from Whole Foods which contained nothing other than peanuts and salt (phew!) but since this recipe called for unsalted peanuts, that went back on the shelf too.

Luckily, a savvy vegan can quickly dry-roast her own peanuts at home.  Buy raw shelled peanuts and arrange in a single layer on a baking sheet.  Bake at 350 degrees for about 10 minutes, stirring occasionally.  They should be just starting to brown when you remove them from the oven, but be careful not to cook too long, as they will continue to cook once out of the oven.  Spread on paper towels to cool.  Use 2 tablespoons for this recipe, and set aside the rest for snacking later in the week.

Nutrition Info:
6 servings (1 and 1/2 cups), Calories 343 

Tasting Notes:

Forgive me purists, but I quite enjoyed this unorthodox version of pad thai.  If anything, I thought all the components of the sauce - ketchup included - could have been stronger.  The dish also certainly needed a little more crushed red pepper, or perhaps Thai chile sauce to perk up the heat.  I also might season the tofu, but liked the texture that it added.  The crunch from the peanuts was delicious, so don't leave them out.

Rating:
3.5

Tomatillo Salsa

As promised, here is a salsa to try alongside the corn cakes I made last night (see post for Arepas).  I have to start out by saying what an absolute delight this recipe is to make.  The ingredients and preparation filled my kitchen with the sounds and smells of a South American kitchen, and transported me out of Manhattan for a short while.

Ingredients:

• 1 teaspoon cumin seeds
• 2 jalapeno peppers
• 1 pound tomatillos
• 2 tablespoons chopped sweet onion (such as Vidalia)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh-squeezed lime juice
• 3/4 teaspoon sea salt

1. Place the cumin seeds in a cast-iron skillet over medium heat and cook for 2 minutes, until toasted - what a wonderfully fragrant smell!  Transfer to a spice grinder and process until finely ground; set aside.  This was actually the first time I used my spice grinder (a present from last Christmas) and I was so pleased with the results.

2. Cut 1/4 inch off the stems ends of the jalapenos, and discard the stem ends.  Using a paring knife, remove the seeds and membranes from the jalapenos, being sure to leave the jalapenos intact - this step isn't nearly as hard as it sounds, if you use a gentle turning and scooping motion.

3. Remove the husks from the tomatillos.  Return the cast-iron skillet to medium heat, and add the jalapenos and tomatillos; cook for 15 minutes, turning frequently - by the end, the jalapenos and tomatillos will be speckled with black marks.

4. Transfer the jalapenos and tomatillos to a food processor and process until smooth.  Add the sweet onion and pulse about 5 times to blend.  Spoon the tomatillo mixture into a bowl.  Stir in the toasted cumin, cilantro, lime juice, and salt.

If you haven't made arepas at home, fret not.  This salsa is equally delicious with store-bought tortilla chips, or as part of a black bean burrito, quesadilla, or soft taco supper. I found the salsa particularly enjoyable topping a quesadilla made with the rice vegan cheddar slices from Galaxy Foods.

Nutrition Info:
8 servings (1/4 cup), Calories 22 

Tasting Notes:
A little on the watery side, but wonderful fresh flavor nonetheless, particularly from the fresh-squeezed lime juice and the warm toasty notes of the cumin.  There was the exact right amount of heat from the jalapenos for my taste, and nice green flavor from the tomatillos. 

Rating:
3.5

Arepas

Earlier this month, I paired an Indian flatbread (dosas) with a complimentary condiment - in that case chutney.  Tonight, I decided to try a similar pairing from a different part of the world - South America.  Arepas are a thick corn pancake often eaten in Venezuela and Chile, where they are served with numerous toppings or fillings (two arepas take the place of sandwich bread).  Tomorrow night, I intend to make a salsa to pair with this recipe, but for the bread itself, read on.

Ingredients:

• 2 and 1/4 cups water
• 1 teaspoon sea salt
• 5 teaspoons olive oil
• 2 cups masa harina*
• Cooking spray

1. Combine the water, salt, and olive oil in a saucepan.  Bring to a boil.  Place the masa harina in a large bowl, and pour in the boiling water mixture; stir with a wooden spoon to combine.  Cover and let stand for 15 minutes.

2. Divide the dough into 12 equal portions (use caution, because the dough will still be a bit hot at this point).  With moist hands, and working with 1 portion at a time, roll the dough into a ball, then shape into a 1/2-inch thick patty.  Repeat with the remaining dough.  Coat 1 side of each patty with cooking spray.

3. Heat a large cast-iron skillet over medium heat.  Add 4 patties, cooking spray sides down.  Flatten with a spatula to about 1/4-inch thick.  Cook for 5 minutes on each side - the arepas will be crispy and speckled brown by the end.  Repeat in 2 more batches, with the remaining patties.

Tonight, I served the arepas with a pinto bean filling, but feel free to get creative. Other great options include guacamole, shredded vegan cheese, strips of vegan chicken or vegan ground beef crumbles, or sun-dried tomatoes and grilled eggplant.

*I should note that these corn cakes are not true arepas, in the sense that I used masa harina (corn flour) rather than arepa flour.  As I understand it, the difference between the two is that the former is treated with lime and the latter is not.  Although on the one hand this means that my arepas have a more tortilla-ish taste than they should, it also means they have a higher nutrient value, since the lime increases the amounts of niacin and calcium absorbed by the body.

Nutrition Info:
12 servings (1 corn cake), Calories 90

Tasting Notes:
Think of a cross between a thin cornbread and a thick corn tortilla, and you pretty much have this recipe.  Nice and crisp on the outside, with a soft, chewy interior.  A tiny bit bland on its own, but then, that's not how the arepas are meant to be eaten.  As the "bread" for whatever sandwich filling you can think of, these were quite good.  A great, simple recipe to have in your tool kit.

Update: I served the arepas with my Tomatillo Salsa the following night, and loved the combination - both recipes tasted better than when solo.  Add a cold pilsner-style beer (such as Presidente, Landshark, or Pacifico, all vegan), and you have the perfect tasty snack.

Rating:
3

Strawberry-Blueberry Compote in Red Wine Syrup

I'm a proponent of a glass or two of wine in the evening - not only is it delicious and relaxing at the end of the day, but red wine in small quantities has been shown to reduce risk of heart disease, thanks to the antioxidant resveratrol.  For a great way to incorporate a little wine into your diet, try this easy dessert - a red wine sauce is infused with spices before becoming the base of fruit compote. 

Ingredients:

• 1 cup vegan dry red wine*
• 1/4 cup vegan sugar
• 1/2 teaspoon black peppercorns
• 2 (2 and 1/2-inch) orange rind strips
• 1 cinnamon stick
• 1 bay leaf
• 4 cups sliced strawberries
• 1 cup blueberries

1. Combine the wine, sugar, peppercorns, orange rind, cinnamon stick, and bay leaf in a saucepan.  (For best results, use a saucepan that is non-aluminum, or the metal will react with the wine and impart a metallic taste to your final product).  Bring to a boil, then reduce heat and simmer, uncovered, for about 20 minutes - the liquid should be reduced to 1/2 cup.

2. Drain the wine mixture through a colander over a bowl and discard the solids.  Add the strawberries and blueberries, tossing to coat.  Serve this compote while still warm, or chill for up to 2 hours.  Chilled any longer than that, and the fruit starts to macerate, so it's not as good. The compote is delicious on its own, but is particularly great as a sauce, whether over your favorite vanilla non-dairy ice cream, atop a slice of vegan cake, or with almond biscotti.  Vegan biscotti are available online from Sweet & Sara, but I actually had fun making my own, adapting this recipe only slightly with egg replacer instead of eggs.

*You've probably noticed that whenever I call for wine in a recipe, I make sure to specify vegan wine. As you may already know, many brands of wine are filtered through animal byproducts (such as isinglass from fish bladders, or egg whites).  It used to be almost impossible to know which wines used what as a filter, but luckily there are now online (and in-store) wine shops that label wines specifically as vegan.  Another trick is to choose a wine that specifies it is unfined or unfiltered on the label (see photo below, where the label says in French "sans filtration").  I've noticed that many organic wines are also unfiltered wines, which makes me happy all around. 

Still stuck on where to get your vegan wine?  Try these links:
www.theorganicwinecompany.com
www.fitzpatrickwinery.com 

Nutrition Info:
8 servings (1/2 cup), Calories 61 

Tasting Notes:
Really nice, warm notes of cinnamon and orange in the wine syrup.  The compote was tasty - refreshing and simple - although I think I would simmer the strawberries and blueberries next time, rather than tossing them in the red wine raw.  I'd even omit the fruit all together, and turn this into a batch of mulled wine in the winter!

Rating:
3.5

Spring Giardiniera

Giardiniera is a dish of Italian origin; while it literally means "gardener," in culinary terms it refers to vegetables pickled in vinegar, which are often served either as a condiment or as part of an antipasto platter.  Because it's made ahead of time, giardiniera is great for company (perhaps for the upcoming Memorial Day weekend).  Serve as a side dish with dinner, or just leave a platter out for guests to snack on with late afternoon cocktails.

Ingredients:

• 1 and 1/2 cups cider vinegar
• 1/2 cup water
• 2 tablespoons vegan sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon dried dill
• 2 bay leaves
• 2 cups small cauliflower florets
• 2 cups (3-inch) diagonally cut asparagus
• 1 and 1/2 cups trimmed green beans
• 1 cup (1/4-inch) diagonally cut carrot
• 1 cup red bell pepper strips
• 6 trimmed green onion bottoms
• 4 halved garlic cloves

1. Combine the cider vinegar, water, sugar, salt, peppercorns, mustard seed, dill, and bay leaves in a saucepan.  Bring to a boil, then reduce heat and simmer for 3 minutes.

2. Place all of the vegetables in a large zip-top plastic bag.  Carefully pour the vinegar mixture over the vegetables.

3. Seal the bag and refrigerate for at least 8 hours and up to overnight, turning occasionally.  Remove the vegetables from the bag with a slotted spoon before serving, and discard the vinegar mixture.

Nutrition Info:
6 servings (1 cup), Calories 57 

Tasting Notes:
Crisp and crunchy, which made for a nice snack.  However, because the vinegar taste is strong, I preferred the giardiniera as a side dish - a dinner of grilled Match pork with a hoisin sauce and creamy mashed potatoes with rosemary helped to cut the bite of the vinegar in the vegetables.  Don't be alarmed by the full tablespoon of salt called for - even though it sounds like a lot, I actually found this version to be a lot less salty than commercial versions. Finally, next time I wouldn't use green onions or garlic - since they are never cooked, only pickled, they had way too much of a bite.

Rating:
3

Apple and Blackberry Crumble

This recipe is a fairly classic crumble - a dessert of British origin that consists of any sort of fruit topped with a crumbly mixture of flour, (vegan) butter, and sugar.  Although I used apples and blackberries tonight, feel free to vary the fruit in this dessert all summer long - rhubarb, peaches, and plums are other great options.

Ingredients:

• 6 cups peeled and sliced Rome apple
• 1/3 cup packed vegan brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 cup blackberries
• 1 and 1/4 cups all-purpose flour
• 6 tablespoons vegan butter
• 1/2 cup vegan sugar
• 1/4 teaspoon ground ginger

1. Combine the apples, brown sugar, lemon juice, and water in a saucepan.  Cook over medium heat for 10 minutes - the apples should be soft by the end.  Spoon into an 8-inch pie plate and top with the blackberries.

2. Lightly spoon the flour into dry measuring cups and level with a knife; place the flour in a medium bowl.  Cut the butter into small pieces and cut into the flour with a pastry blender until the mixture looks like coarse meal.  Add the sugar and ground ginger, tossing to combine.

3. Sprinkle the flour mixture over the fruit, then bake at 350 degrees for 30 minutes.

4. Remove the pie plate from the oven to preheat the broiler.  Return the pie plate to the oven and broil for 1 minute, until the crumble topping is lightly browned.

You can serve this on its own, or with a scoop of non-dairy ice cream or a spoonful of hot custard - check out the vegan custard from Just Wholefoods (a British company, but available here in the states from veganessentials.com).  It's a snap to prepare at home, and delicious warm over this dessert.

Nutrition Info:
8 servings (1 portion), Calories 287 

Tasting Notes:

I've only ever made a few crumbles but this was by far the tastiest - the apple filling was perfectly tender, and I loved the way that the topping practically condensed to form a soft pie crust with each bite.  Which leads to my next point, which is that crumble is the perfect easy dessert when you want all the taste of a pie, but don't want to take the time to make and roll out an actual pie dough.  I highly recommend that scoop of ice cream on top, since the contrast between the warm crumble and the cold ice cream was "restaurant-worthy."

Rating:
5