Split Pea-Garlic Dip (Skordalia)

Traditional Greek skordalia is a potato-based garlic puree, served over vegetables or as a dip. This recipe gives it a playful (and healthy!) twist by using two varieties of split peas in place of the potatoes. If you don't have split peas on hand, you could try chickpeas or any white bean in their place.

Ingredients:

• 1/2 cup green split peas
• 1/2 cup yellow split peas
• 2 cups water
• 1 tablespoon dried oregano
• 2 bay leaves
• 1/2 teaspoon salt, divided
• 1 and 1/2 tablespoons red wine vinegar
• 1 and 1/2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 peeled garlic cloves
• 3 tablespoons pitted and chopped kalamata olives
• 1/4 cup chopped fresh cilantro (optional for garnish)
• 1/4 cup chopped fresh arugula (optional for garnish)

1. Make sure to sort the split peas first, for any stray pebbles and the like. Rinse the split peas in a sieve.

2. In a saucepan, combine the split peas, water, oregano, and bay leaves.  Bring to a boil; cover, reduce heat, and simmer for 25 minutes.  Stir in 1/4 teaspoon salt and cook for an additional 15 minutes, until the split peas are tender.  Drain, and discard the bay leaves.

3. Transfer the split pea mixture to a food processor, along with the remaining 1/4 teaspoon salt, the red wine vinegar, olive oil, black pepper, and garlic cloves.  Process until smooth, scraping down the sides of the bowl as needed.

4. Stir in the olives.  Transfer the mixture to a bowl, cover, and chill for 2 hours.

5. Before serving, sprinkle with the cilantro and arugula as garnish if desired.

The dip is great with baked pita wedges, or with raw veggies.

Nutrition Info:
36 servings (1 tablespoon), Calories 27

Tasting Notes:
I found this very similar in texture to a red lentil dip I prepared for this blog last fall, so as with that recipe, I felt this one needed a creamier consistency. To achieve better results, I wouldn't drain off the excess liquid after cooking the split peas, and would add a touch more olive oil. The bite from the raw garlic was just right though, as was the saltiness from the olives, and I enjoyed the earthy flavor (like a condensed split pea soup). The cilantro and arugula are a must, for great herbal and peppery flavor. My preference was definitely to serve this with pitas, rather than veggies.

Rating:
3

Update:
You can also thin this dip with a little vegetable broth or (vegan) white wine, to make it more of a sauce. I loved it over steamed vegetables:

Gardein chicken:

and EcoVegan's fish fillets:

If thinning with broth, I recommend 2 tablespoons broth per 1/4 cup skordalia, but only 1 tablespoon per 1/4 cup if using wine. My preference was the wine variation.

Meat, Bulgur, and Rice Dolmades

Dolmades are a traditional appetizer, often served in Greek cuisine, featuring a grape leaf wrapped around a savory filling. The filling generally consists of rice, ground beef, spices, and herbs. For the ground meat in this vegan version, try any of the meatless crumbles on the market, whether Yves Veggie, Lightlife, Tofurky, or any other you prefer. If you'd rather a filling without the vegan beef, check out my post for Brown Rice-Stuffed Grape Leaves in Tomato Sauce.

Ingredients:

• 1 cup coarsely chopped fennel
• 1/2 cup coarsely chopped onion
• 1/4 cup coarsely chopped green onions
• 8 ounces meatless crumbles
• 2 tablespoons uncooked medium-grain rice (such as Arborio)
• 2 tablespoons uncooked bulgur
• 1 and 1/2 teaspoons olive oil
• 1 large tomato
• 1/2 teaspoon Aleppo pepper*
• 1/4 teaspoon salt
• 30 bottled grape leaves
• Cooking spray
• 2 cups vegan chicken broth (such as Imagine)
• 1/4 cup fresh-squeezed lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 tablespoons chopped fresh dill
• Lemon wedges (optional for garnish)

1. In a food processor, combine the fennel, onion, and green onions, and process until minced.

2. Combine the fennel mixture in a large bowl with the meatless crumbles, rice, bulgur, and olive oil.

3. Core the tomato and cut in half crosswise. Grate over the fennel mixture with the largest holes of a box grater, and discard the skin.

Note: This is a traditional method for preparing tomatoes in Greek cuisine, that eliminates the need to give them a water bath and then peel. The skin will fall away, leaving the pulp behind. Seeds are just fine.

4. Sprinkle the fennel mixture with the Aleppo pepper and the salt, and stir to combine.

5. Meanwhile, separate out 30 leaves from a bottle of grape leaves, choosing the largest ones for this recipe and reserving the remaining leaves for another use.  Drain and pat dry with paper towels.  Remove the stems with the tip of a paring knife, and discard.

6. Spoon 1 rounded tablespoon fennel mixture onto the center of each grape leaf.  Fold the sids of the leaf over the filling.  Beginning on the side closest to you, roll up tightly, jelly-roll fashion.  Repeat with the remaining leaves and filling.

7. Place the grape leaves, seam sides down, in a Dutch oven coated with cooking spray.  Add the broth and the lemon juice, and bring to a boil.  Cover, reduce heat, and simmer for 30 minutes.

8. Carefully remove the grape leaves from the pan (I found that a fork worked best, removing them one at a time).  Whisk together the cornstarch and water, and stir the cornstarch mixture into the broth.  Return to a boil and cook for 1 minute.  Stir in the dill.

Serve 5 dolmades on each of 6 plates, along with 1/4 cup lemon broth, and a lemon wedge for garnish and a spritz before serving if desired.

*Aleppo pepper is a dried crushed red pepper from the Middle East, which is milder than most Mexican chile peppers.  I found a jar at Fairway market, but if you can't find this item, substitute about a dash of crushed red pepper.

Nutrition Info:
6 servings (5 dolmades, 1/4 cup lemon broth), Calories 132

Tasting Notes:
Tasty little packets. The rice leaves were perfectly tender, and the fennel, bulgur, and "beef" flavors of the filling really jumped out. The Aleppo pepper was disappointingly hard to discern, so consider increasing if you've gone to all the trouble of finding it. I would also add a touch more salt, or perhaps some Veg Cuisine feta crumbled up. The sauce is beautifully abundant with dill, and had a nice rich consistency from the cornstarch. 

Rating: 
3.5

Asian Peanut Dip

This quick recipe is a great dip for crudites. It will keep for about 2 days in the fridge in an airtight container.

Ingredients:

• 1/2 cup creamy peanut butter
• 1/3 cup lite firm silken tofu
• 3 tablespoons vegan brown sugar
• 2 tablespoons fresh-squeezed lime juice
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon crushed red pepper
• 2 crushed garlic cloves

1. Combine all of the ingredients in a blender and process until smooth, scraping down the sides as needed.  Transfer to a bowl (or airtight container, if making in advance).

Use as a dip for any crudites:

Or, for "grown up" peanut butter sandwiches, try it on fresh whole wheat bread with lettuce, sliced cucumbers, and grated carrots.

Nutrition Info:
8 servings (2 tablespoons), Calories 122

Tasting Notes:
A very exciting blend of flavors, ranging from sweet to spicy to savory all in one bite. I worried the crushed red pepper would be too spicy, but actually think you could increase the amount a little. My only changes would be to decrease the soy sauce to 1 tablespoon, and add a splash more lime juice. The texture of this was perfect for spreading on sandwiches, as outlined above. For a veggie dip, I would thin it with just a touch of water. Great for dipping cucumbers and baby carrots.

Rating:
3.5

Update:
The second time I made this, I went ahead and used 3/4 teaspoon crushed red pepper, for even more kick, and loved the added spiciness.

I also took the opportunity to process longer, resulting in a smoother, creamier spread:

Layered Chili, Cheese, and Roasted-Corn Dip

This layered dip is all you need to make your next party complete, whether a casual cocktail hour, a March Madness game, or just a marathon viewing session of your favorite show on DVD.

Ingredients:

• 2 (16-ounce) drained and rinsed cans pinto beans, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot sauce
• 1/8 teaspoon black pepper
• 8 ounces Tofutti cream cheese
• Cooking spray
• 1 (11-ounce) drained can no-salt-added whole-kernel corn
• 2 minced garlic cloves
• 2 cups cooked basmati rice
• 1/2 cup minced fresh cilantro
• 1 (4.5-ounce) can chopped green chiles
• 1 cup bottled salsa
• 1/2 cup shredded Daiya cheddar
• 8 cups baked tortilla chips

1. In a food processor or blender, combine 2 cups pinto beans, the cumin, hot sauce, black pepper, and cream cheese; process until smooth.

Note: It occurred to me that, thanks to the cream cheese, this mixture is almost like a savory cheesecake filling.

2. Spoon the bean mixture into a bowl and stir in the remaining, unprocessed beans (about 1 cup).  Set aside.

3. Meanwhile, heat a medium skillet coated with cooking spray over medium-high heat.  Add the corn and garlic; saute for 3 minutes - the corn should be lightly browned.  Remove from heat and stir in the rice, cilantro, and green chiles.

4. To assemble the dip, spread half of the pinto bean mixture in the bottom of a 2-quart (11x7-inch) baking dish coated with cooking spray.  Spread half of the salsa over the bean mixture, and top with the corn mixture.  Top with the remaining salsa, and spread the remaining pinto bean mixture as the final layer.  Sprinkle with the cheddar.

5. Cover and bake at 375 degrees for 30 minutes.

Serve with tortilla chips for a perfect party appetizer.

If you have leftovers, spoon the dip into heated flour tortillas and you have an instant burrito.

Nutrition Info:
16 servings (1/2 cup dip, 1/2 cup chips), Calories 174 

Tasting Notes:
Parts of this I loved, and other parts could use improvement. I loved that it wasn't nearly as heavy as most bean dips, since the corn, rice, and cilantro kept things fresh and light. The bean puree is good, but needs extra flavor - more cumin and hot sauce, and a touch of salt. I also would use a good bit more salsa, for more spice and more tomato flavor in each bite. Great to dip into, especially when warm, but my preference was actually for the leftover-in-burrito version, as shown at right.

Rating:
3.5

Curried Crab Cakes

Of all the Match meats, their crab is the one I work with the least. Too intense and, well, fishy tasting for me on its own, I like Match crab best when combined with other strong ingredients, such as the curry powder in this recipe. For more fun with vegan crab, check out my post for Curried Crab Salad with Coriander-Dusted Flatbread.

Ingredients:

• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• Cooking spray
• 1 cup minced onion
• 1 cup chopped red bell pepper
• 1/2 cup chopped celery
• 2 teaspoons peeled and minced fresh ginger
• 1 minced garlic clove
• 1 and 1/4 cups dry breadcrumbs, divided
• 1/4 cup vegan mayonnaise
• 1 teaspoon grated lemon rind
• 12 ounces Match crab, thawed
• 1 Ener-G egg
• 2 tablespoons vegan butter, divided
• Parsley sprigs (optional for garnish)

1. Combine the curry powder, salt, mustard, black pepper, and ground red pepper in a small bowl; set aside.

2. Heat a large skillet coated with cooking spray over medium-high heat.  Add the onion, bell pepper, and celery; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally.  Add the curry powder mixture, ginger, and garlic; cook uncovered for 5 minutes, stirring frequently.  Spoon the mixture into a large bowl and let cool.  Wipe the skillet clean with a paper towel.

3. Stir 3/4 cup breadcrumbs, the mayonnaise, lemon rind, crab, and Ener-G egg into the onion mixture.  Divide the mixture into 24 portions, shaping each into a 1/2-inch thick patty.

4. Place the remaining breadcrumbs in a shallow dish, and dredge the crab cakes in the crumbs.

5. Melt 2 teaspoons butter in the pan over medium heat.  Add 8 patties, and cook for 2 to 3 minutes on each side.  Remove from the pan and repeat the procedure twice with the remaining butter and patties.  Parsley sprigs add a lovely fresh pop of color for garnish.

Try making these patties part of an appetizer spread.  Alongside the usual noshes like pretzels, add unexpected tidbits like sesame rice crackers and roasted chickpeas:

The crab cakes are great with cocktails, or try with hot cider for a non-alcoholic treat.

Nutrition Info:
12 servings (2 crab cakes), Calories 124

Tasting Notes:
As mentioned in the intro, there was lots of flavor going on here, all of which helped offset the eerily-accurate Match crab in a nice way. The chopped vegetables kept things fresh, and the heat and spice were just right from the curry mixture. There was too much breadcrumb flavor to the patties themselves, so I would decrease the amount to 1/2 cup. I also would cook the patties differently next time, over higher heat, and for longer, until quite crisp and browned on the outside.

Update: Leftovers reheat well, but not in the microwave. Re-crisp them on the outside in a skillet coated with cooking spray over medium-high heat for about 4 minutes to a side. In fact, the browner and crispier these were on the outside, the better.

Rating:
3

Roasted-Poblano Guacamole with Garlic and Parsley

I'm taking a trip to Mexico in my kitchen tonight. Starting with oven-roasted poblano chiles gives this guacamole an authentic taste.  Poblanos are a mildly spicy, dark green chile, smaller than a bell pepper.  The flavor is a bit similar to a green bell pepper, but more concentrated. Queso anejo, an aged, salty Mexican cheese, would normally be sprinkled on top here. I decided to use vegan Parmesan sprinkles to capture the flavor, but you might consider crumbling a vegan feta (such as Veg Cuisine) on top instead.

Ingredients:

• 2 poblano chiles (about 6 ounces)
• 2 plum tomatoes (about 6 ounces)
• 2 unpeeled garlic cloves
• 1 and 1/3 cups coarsely mashed and peeled ripe avocado
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons fresh-squeezed lime juice
• 1/4 teaspoon salt
• 2 tablespoons vegan Parmesan sprinkles (such as Galaxy Foods)
• 2 tablespoons sliced radishes
• 7 ounces baked tortilla chips 

1. Cut the poblanos in half lengthwise, and discard the seeds and membranes.  Place on a foil-lined baking sheet, skin sides up, along with the tomatoes and garlic cloves.  Broil for 12 minutes, turning the tomatoes over halfway through.

2. Transfer the poblano halves to a zip-top plastic bag and seal; let stand for 10 minutes.

3. Peel the poblanos, tomatoes, and garlic (the skins should slip easily off all three, at this point).  Transfer the poblanos and garlic to a food processor; pulse until coarsely chopped.

4. Combine the poblano mixture in a bowl with the tomatoes, avocado, parsley, lime juice, and salt.  Sprinkle with the Parmesan and radishes, and serve with the tortilla chips.

Note: If it seems strange not to chop the tomatoes, don't fret; they will be so tender after broiling that they'll practically melt into pieces in the avocado as you dip with chips:

Nutrition Info:
8 servings (1/4 cup guacamole, about 3/4 cup chips), Calories 179

Tasting Notes:
Wonderfully fresh, although the flavors were, surprisingly, not as strong as I was hoping. To wit, the roasted tomatoes and poblano almost tasted a touch dull, and although the sweet roasted garlic was yummy, it was not very pronounced. Certainly more salt would help, and perhaps a touch more lime juice. Great creamy avocado though, and the parsley was a nice alternative to more-expected cilantro.

Rating:
3.5 

Update:
Just to give it a try, I used Veg Cuisine's vegan feta for the queso anejo on my second make of this recipe. Honestly the difference was slight, since either way you're only using 2 tablespoons cheese, but the slightly larger crumbles of the feta compared to the vegan Parmesan sprinkles are my preference if I had to choose between the two.

I also used the opportunity to chop the tomatoes before adding in to the mix, so that the tomato was more dispersed than last time.

 

If you want more fun ways to play with queso anejo (whether using vegan Parmesan sprinkles or vegan feta), both are delicious over store-bought enchiladas:

corn on the cob:

or on homemade corn masa snacks. Here I used masa harina to make a simplified version of gorditas (masa dough stuffed with vegan refried pinto beans):