Pan-Roasted Shallots with Olives and Sage

Oil-cured olives are actually cured in a dry-salt process first, and then later given an olive oil bath to soften and enrich them.  The wrinkled, leathery olives that result have a rich, strong flavor that pairs well with the sweetness of roasted shallots.

Ingredients:

• 1 tablespoon vegan butter
• 5 cups peeled shallots*
• 3/4 cup vegan dry red wine
• 1 tablespoon chopped fresh sage
• 1 tablespoon agave nectar
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 12 peeled garlic cloves
• 2 bay leaves
• 2 tablespoons pitted and chopped oil-cured black olives
• 2 tablespoons chopped fresh parsley

1. Melt the butter in a 12-inch cast-iron skillet over medium-high heat.  Add the shallots and saute for 10 minutes - they should be lightly browned by the end.

2. Add the red wine, sage, agave nectar, salt, black pepper, garlic, and bay leaves.  Cover and transfer the skillet to the oven; bake at 400 degrees for 30 minutes.  Uncover and bake an additional 40 minutes; the cooking liquid will be thick.

3. Remove the bay leaves.  Stir in the olives, and sprinkle with the parsley.

You'll want an entree that can stand up to the meatiness of the oil-cured olives, like a mini filet fashioned out of Match beef. I added a salad of shaved fennel on the side.

*It doesn't matter how large or small the shallots are, but keep in mind that the larger they are, the fewer you'll have to peel.

Nutrition Info:
6 servings (1/2 cup), Calories 162 

Tasting Notes:
I really liked how sweet and tender the shallots were; when they are roasted like this, I think they're at their best.  Unfortunately, the sweet, strong shallot flavor overpowered the rest of the more subtle elements in the dish including the sage and garlic. You could easily increase the amount of olives to 1/4 cup, in order to showcase them better.

Rating:
3

White Bean Salad with Chicken and Sugar Snap Peas

I continue playing with spring's bounty tonight; sugar snap peas, fresh arugula, and more adorable Vidalia green onions enliven this dish  This main dish salad would make an elegant entree for a springtime luncheon.

Ingredients:

• 2 cups sugar snap peas
• 8 ounces Match chicken, thawed
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon salt, divided
• 1 teaspoon canola oil
• 2 cups torn arugula
• 2 cups rinsed and drained canned cannellini beans
• Cooking spray
• 3 Lightlife bacon slices
• 1/2 cup chopped Vidalia green onions
• 1 minced garlic clove
• 1/4 cup vegan chicken broth (prepared from Not Chick'n bouillon)
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh-squeezed lemon juice
• 1 tablespoon cider vinegar

1. Steam the sugar snap peas, covered, for 3 minutes.  Drain and rinse with cold water.

2. Sprinkle the Match chicken with 1/8 teaspoon black pepper and 1/8 teaspoon salt.  Heat the canola oil in a medium skillet over medium-high heat.  Add the chicken and cook for 4 minutes on each side.  Let stand until cool enough to handle, then shred the chicken by hand.

Note: to ensure that the chicken cooks evenly, divide into 2 or 3 smaller patties, rather than cooking in one large piece. 

3. Place the chicken in a large bowl, along with the sugar snap peas, arugula, and cannellini beans, tossing to combine.

4. Coat the skillet with cooking spray and place over medium heat; add the bacon and cook for about 4 minutes, until crisp.  Remove from the pan and crumble.  Re-coat the skillet with cooking spray and add the Vidalia green onions and garlic to the pan; cook for 3 minutes, stirring frequently - the onion should be soft by the end.  Remove from heat and add the remaining black pepper (1/4 teaspoon + 1/8 teaspoon), an additional 1/8 teaspoon salt, the crumbled bacon, the chicken broth, the parsley, the lemon juice, and the cider vinegar.  Drizzle the dressing over the salad and toss to coat.  Because of the warm vinaigrette, this salad is best served immediately. 

Nutrition Info:
4 servings (1 and 1/4 cups), Calories 229

Tasting Notes:
Wonderful, contrasting tastes - the sweet sugar snap peas versus the savory bacon, the peppery arugula versus the mellow cannellini etc.  Next time I would increase the amount of arugula - or perhaps simply serve the other ingredients over a bed of arugula on each salad plate - since the chicken and white beans dominated and I wanted a bit more green in each bite.  Using broth as the base of the dressing made it a bit thin for my tastes; you might try using equal parts oil and cider vinegar instead. I also would definitely use Gardein chicken next time.

Rating:
3.5

Risotto with Vidalia Green Onions and Blue Cheese

Vidalia green onions (sometimes called spring onions) arrived at Whole Foods this week, and I practically dove at the pile.  This fleeting spring produce is sweeter than regular green onions, and adds a great touch to springtime dishes. The recipe would also work with regular green onions though, or leeks.

Ingredients:

• 4 cups vegan chicken broth (such as Imagine)
• 1 tablespoon olive oil
• 1 and 1/2 cups thinly sliced Vidalia green onions
• 1/2 cup chopped carrot
• 1 cup uncooked Arborio rice
• 1 teaspoon minced garlic
• 1 bay leaf
• 1/4 cup dry vermouth*
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 cup crumbled vegan blue cheese (such as Sunergia)
• 1 teaspoon vegan butter
• 1/2 teaspoon fresh-squeezed lemon juice
• 1/8 teaspoon black pepper
• 1/4 cup chopped fresh parsley

1. Bring the broth to a simmer in a saucepan (but do not boil), then keep warm over low heat.

2. Heat the olive oil in a large skillet over medium-high heat.  Add the Vidalia green onions and carrot; saute for 5 minutes.  Add the rice, garlic, and bay leaf; cook for 3 minutes, stirring constantly.

Note: toasting the rice this way heats up the exterior of the rice, which will help it absorb all the liquid you're about to add.

3. Stir in 1 cup broth and cook for 5 minutes, until the liquid is nearly all absorbed, stirring frequently.  Stir in 1/2 cup broth, the vermouth, the salt, and the oregano.  Begin adding the remaining broth, 1/2 cup at a time, and stirring frequently until each portion is absorbed before adding the next - it should take about 25 minutes total (there's a reason they call risotto a labor of love).

4. Discard the bay leaf.  Stir in the blue cheese, butter, lemon juice, black pepper, and parsley.  This risotto makes a great side dish to Match meat (particularly the chicken or pork), or you can also double the portions and serve as a main dish.  Either way, I highly recommend a glass of vegan Sauvignon Blanc on the side.

*It took a little bit of research to dig up a vegan vermouth.  Luckily, I found confirmation from several online glossaries of vegan liquor that Nouilly-Prat is not filtered through any animal products.  Definitely seek it out, since the more common Martini & Rossi is not vegan.

Nutrition Info:
4 servings (3/4 cup), Calories 366 

Tasting Notes:
A pleasant risotto, but I would make a few changes.  It was both the Vidalia green onions and the blue cheese in the recipe title that drew me to this dish, yet I wanted more flavor of both in the final product.  I recommend doubling the amounts of each, therefore.  My risotto was also not quite as tender as I wanted - next time I would keep the broth to nearly a simmer at medium-low heat rather than low, to prevent this from happening. The carrot, though, was tender to perfection, and there was great herb flavor from the bay leaf and oregano.

Rating:
3

Pasta Primavera with Chicken and Asparagus

Tonight, I'm taking my own advice, and making a variation on the Pasta Primavera I prepared last week - there are too many delicious spring vegetables out there right now not to play around a little.  In this version, asparagus stands in for the baby carrots, I added more peas and green onions into the mix, and I used Gardein chicken in place of the pattypan squash.

Ingredients:

• 2 cups (1-inch) sliced asparagus
• 3 cups (8 ounces) uncooked corkscrew-shaped pasta (such as cavatappi or gobbetti)*
• 1 teaspoon olive oil
• 3 Gardein Tuscan chicken breast (without sauce)
• 1 cup shelled green peas
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 minced garlic cloves
• 1/4 cup vegan dry white wine
• 1/3 cup plain non-dairy creamer
• 1 tablespoon fresh-squeezed lemon juice
• 1/4 cup grated vegan cheese
• 2 tablespoons green onions
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped fresh parsley

1. Bring 2 quarts water to a boil in a large saucepan.  Add the asparagus and cook for 3 minutes; remove the asparagus with a slotted spoon.  Add the pasta and cook according to package directions; drain and set aside.

2. Heat the olive oil in a large skillet over medium-high heat.  Cut the Gardein chicken into 1/4-inch wide strips; add to the pan and saute for 5 minutes.  Add the asparagus, green peas, salt, black pepper, and garlic; saute for 2 minutes.  Add the wine, scraping to loosen any browned bits in the pan.

Note: as with last week's recipe, I really enjoyed an unfiltered Pouilly-Fume in this recipe.  Any similar, crisp (vegan) Sauvignon Blanc would work great.

3. Add the creamer and lemon juice; cook for 1 minute.  Add the cooked pasta and the cheese, stirring to combine.  Remove from heat and stir in the green onions, basil, and parsley.

Note: for the cheese, I used the strong cheddar from Sheese, but try vegan Parmesan sprinkles or any other variety you prefer, if desired.

*Gobbetti is the whole wheat version of cavatappi, and is my preference between the two; try the gobbetti from Bionaturae.  If you can't find corkscrew-shaped pasta, any other short variety (such as penne) will work just fine in this recipe. 

Nutrition Info:
4 servings (2 cups), Calories 463

Tasting Notes:
I liked this dish even better than my previous Pasta Primavera.  Because everything was uniform in size, the flavors blended better, and the sauce felt richer even though it was the same (the cheese and cream flavors, in particular, were more pronounced).  A great all-purpose springtime dinner.

Rating:
4

Noah's Pudding

I'm taking a trip to Turkey in my kitchen tonight; this Turkish dessert (called asure) is one of the oldest and most traditional from Turkish cuisine, typically served during holidays, and prepared in large batches to share with friends and family.  The name derives from the legend behind the pudding, which says that when Noah's ark landed, those aboard gathered what little food they could, resulting in the small quantities of many ingredients (traditionally 15) in the pudding.

Ingredients:

• 1/2 cup uncooked pearl barley
• 1 tablespoon long-grain rice
• 4 cups water
• 1/4 teaspoon salt
• 1/2 cup vegan sugar
• 1/2 cup rinsed and drained canned chickpeas
• 1/2 cup rinsed and drained canned kidney beans
• 1/4 cup raisins
• 1/4 cup finely chopped dried apricots
• 1/4 cup finely chopped dried figs
• 1 tablespoon rose-flower water
• 3 tablespoons chopped almonds
• 3 tablespoons chopped pistachios
• 3 tablespoons pomegranate seeds

1. Place the barley and rice in a bowl and cover with water to 2 inches above the barley mixture; cover and let stand for at least 8 hours or overnight; drain.

2. Place the barley mixture in a saucepan, along with 4 cups water and the salt.  Bring to a boil, then cover, reduce heat, and simmer for 25 minutes.  Drain the mixture through a colander over a bowl, reserving 2 and 1/4 cups of the cooking liquid.

3. Place 1 and 1/2 cups barley mixture and 1/4 cup of the reserved liquid in a blender or food processor; process for 2 minutes (a long duration which prompted my fiance to say, "That was painful."  Sorry!)

4. Return the pureed mixture to the saucepan, along with the remaining barley mixture, the remaining 2 cups reserved cooking liquid, the sugar, the chickpeas, the kidney beans, the raisins, the apricots, and the figs.  Bring to a boil, then reduce heat and simmer for 30 minutes.  The mixture looks very much like a thick breakfast cereal at this stage - be sure to stir rather frequently, otherwise you risk either having the mixture stick to the saucepan on the bottom, or forming a skin on top.

5. Remove from heat and stir in the rose-flower water.  Sprinkle with the almonds, pistachios, and pomegranate seeds.

Note: there are many different variations on Noah's Pudding, all of which will involve some combination of grains, legumes, dried fruits, and nuts, so have fun experimenting.  If you like, some versions use vanilla and cinnamon in place of the rose-flower water, but I highly recommend the latter (see my tasting notes below).

To continue the theme, I had fun serving a dinner beforehand built around other common Turkish ingredients.  On the menu was a store-bought eggplant and red bell pepper spread served with mini pitas, and seitan strips tossed with chile powder, to mimic the taste of lamb kebabs (kofte).

Nutrition Info:
6 servings (about 1 cup), Calories 329

Tasting Notes:
One of the most wonderfully different recipes I've tried in a long time.  It was the rose-flower water that made it stand out - like the taste of petals in every bite.  I had wondered how the beans and dried fruits would taste together, and it worked, although I found myself wishing there were fewer beans and more dried fruit.  This pudding is also sweet; I recommend decreasing the sugar to 1/4 cup if you don't have quite so strong a sweet tooth.

Update: although this particular recipe didn't say to serve the pudding chilled, most variations do.  I had leftovers chilled the next day, and the flavors were much stronger, particularly the dried fruits.  I highly recommend making the pudding in advance, therefore, and chilling.

Rating:
4

Lemonade Layer Cake

I walked outside today to find that spring had sprung.  Buds on trees, warm sunshine.... it all seemed to demand a dessert that captured the spring spirit, and this cake is it.

Ingredients:
For the cake:

• 1 and 1/3 cups vegan sugar
• 6 tablespoons vegan butter
• 1 tablespoon grated lemon rind
• 3 tablespoons frozen lemonade concentrate. thawed*
• 2 teaspoons vanilla extract
• 4 Ener-G eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 and 1/4 cups vegan buttermilk**
• Cooking spray

For the frosting:

• 2 tablespoons vegan butter
• 2 teaspoons grated lemon rind
• 2 teaspoons frozen lemonade concentrate, thawed*
• 1/2 teaspoon vanilla extract
• 8 ounces Tofutti cream cheese
• 3 and 1/2 cups vegan powdered sugar

1. Combine the sugar, 6 tablespoons butter, 1 tablespoon lemon rind, 3 tablespoons lemonade concentrate, and 2 teaspoons vanilla extract in the bowl of a stand mixer; beat at medium speed for a few minutes, until well blended.  Add the Ener-G eggs and beat until combined.  Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour with the baking powder, salt, and baking soda in a bowl.  Add the flour mixture and the buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture and beating well after each addition.

2. Pour the batter into 2 (9-inch) round cake pans coated with cooking spray; give the pans a sharp tap against the counter once to remove any air bubbles.  Bake at 350 degrees for about 25 minutes (you may need a minute or two more than that); a wooden pick inserted in the center should come out clean.  Cool in the pans for 10 minutes on a wire rack, then remove the cakes from the pans and cool completely on a wire rack.

3. To prepare the frosting, place 2 tablespoons butter, 2 teaspoons lemon rind, 2 teaspoons lemonade concentrate, 1/2 teaspoon vanilla extract, and the cream cheese in a bowl.  Beat with a mixer at high speed - the mixture should be fluffy.  Add the powdered sugar and beat at low speed just until blended.  Chill for 1 hour.

Note: I find it helpful to sift powdered sugar first when working with large quantities.  It makes the powdered sugar super fine, and easy to blend with the other ingredients for a smooth, creamy frosting.  Looking for a good organic powdered sugar?  Wholesome Sweeteners specifies right on the package that their product is suitable for vegans.

4. Place 1 cake layer on a plate and spread with 1/2 cup frosting.  Top with the remaining cake layer.  Spread the remaining frosting over the top and sides of the cake.  Store in the fridge, loosely covered, until ready to serve.  The cake will be yummy served chilled or at room temperature.

*Try the frozen lemonade concentrate from Cascadian Farms - it is all organic with organic sugar, so you can be sure there was no bone-char filtration used.  Every other brand of frozen lemonade I found used regular sugar as a sweetener.

**To make the buttermilk, place 1 tablespoon + 3/4 teaspoon lemon juice in a liquid measuring cup; fill with plain non-dairy milk to equal 1 and 1/4 cups.  Let stand for 5 minutes to clabber (sour) the mixture, then add to the recipe as directed.

Nutrition Info:
16 servings (1 slice), Calories 322 

Tasting Notes:

If I was being picky, I would say that you could easily get away with increasing the amounts of lemon rind and lemonade concentrate, in both the cake batter and the frosting, for more tart lemonade flavor to every bite.  But how can I be picky with a cake this light and moist, frosting of such perfect consistency, and the wonderful balance between the sweet frosting and the tart lemon cake?  I can't be picky, because I used my finger to lick the crumbs off my plate - a sure sign of a "5" in my rating system.

Rating:
5

Pasta Primavera

What would spring be without preparing a pasta primavera (literally Spring Pasta) at least once?  Consider this recipe a template, and use any of the best, freshest vegetables you can find at your local farmers' market or grocery store in place of the ingredients below.

Ingredients:

• 1 and 1/2 cups baby carrots (about 6 ounces)*
• 3 cups (8 ounces) uncooked corkscrew-shaped pasta (such as cavatappi or gobbetti)
• 1 teaspoon olive oil
• 2 cups halved pattypan squash*
• 3/4 cup shelled green peas*
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 minced garlic cloves
• 1/4 cup vegan dry white wine
• 1/3 cup plain non-dairy creamer
• 1 tablespoon fresh-squeezed lemon juice
• 1/4 cup grated vegan cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped fresh parsley

1. Bring 2 quarts of water to a boil in a large saucepan.  Add the carrots and cook for 3 minutes.  Remove the carrots with a slotted spoon.  Add the pasta and cook according to package directions, then drain and set aside.

2. Heat the olive oil in a large skillet over medium-high heat.  Add the pattypan squash; saute for 3 minutes.  Add the carrots, the peas, the salt, the black pepper, and the garlic; saute for 2 minutes.  Stir in the wine, scraping the bottom of the pan to loosen any browned bits.

Note: try an unfiltered Pouilly-Fume or Sancerre from France in this recipe - the "green" notes to such wines are the perfect complement to the spring flavors in the dish. Serve the rest of the bottle with the pasta for dinner.

3. Add the creamer and the lemon juice; cook for 1 minute.

4. Add the pasta and the cheese, stirring well to coat, then remove from heat and stir in the basil and parsley.  For the cheese, I used the strong cheddar from Sheese, which mimics the sharp taste of a fresh grated cheese like Parmesan or Romano; however, you can use any brand you like best.

*I have several ingredient notes for this dish.  When buying baby carrots, don't even think about using the whittled down little stubs sold in packages and labeled "baby carrots."  These are actually just pieces of big carrots that didn't make the cut to be sold whole.  Instead, look for spring's true baby carrots with their tops still attached.  Trim the tops so there is just a sprig of green on top, before adding to this recipe.

Likewise for the peas - it's worth seeking out freshly shelled green peas; it seems almost a travesty to use frozen green peas at this time of year.

Finally, pattypan squash are one of the most adorable little vegetables (although I may have to give first prize to the ridiculously cute eight-ball zucchini).  Shaped like a small spinning top, these are just a variety of yellow summer squash.  You could substitute summer squash in a pinch, but the pattypan adds a wonderfully whimsical note to the dish, and is worth seeking out. 

Nutrition Info:
4 servings (2 cups), Calories 373

Tasting Notes:
Fresh! is the word that comes to mind, particularly the peas which felt like they'd traveled no further than my back garden (well, if I had a back garden).  I loved the bright notes from the white wine and the lemon in the sauce, but actually wished that it was a little bit thicker; you might try using vegan sour cream in place of the creamer, for a sauce that coats the pasta better next time.

Rating:
3.5