Chef Yotam Ottolenghi is a very creative chef living in London. His creations, are not vegetarian, but some can be adapted to be vegan. This soup was contributed as a seasonal recipe to the Royal Horticultural Society’s flower show at Hampton Court Palace. Since fava beans are one of our favorite beans, I adapted the recipe.
Author: Chris Walker.This entry was posted on Tuesday, May 6th, 2014 at 9:59 pm.It is filed under Beans, Reviews, Soy yogurt.You can follow any responses to this entry through the RSS 2.0 feed.
Springtime Zucchini Tart with Edible Flower Garnish
We enjoyed this lovely tart today for lunch. It would make a lovely brunch or special occasion meal. It would be then important to double or triple the recipe.
Serving Size: 1
Ingredients:
4 sheets frozen vegan puff pastry, thawed
1 small zucchini, very thinly shaved
1/2 cup vegan cheese sauce
4-5 ounces spicy tofu pieces, prepared
small handful flat-leaf parsley, chopped
small handful chives, chopped
for the vegan cheese:
1/2 cup soy yogurt
3 tablespoons nutritional yeast
salt and pepper
nutmeg
lemon juice
edible flowers of choice
Directions:
Prepare the vegan cheese sauce by combining the ingredients in a small bowl.
Pre-heat the oven according to the instructions on the puff pastry package.
Thaw the vegan puff pastry.
Lay 2 squares of the pastry next each other, on a rimmed baking sheet prepared with baking parchment.
Slightly overlap the pastry and press to untie into a long rectangle.
Slice the other 2 pieces of puff pastry into long strips.
Using a bit of water, attach the strips along the edges of the rectangle to form a raised edge.
Prick the inner part of the rectangle with a fork.
Place 1-2 tablespoons of the vegan cheese sauce on the bottom of the puff pastry and spread evenly to cover the bottom.
Place in the oven to bake for 18-20 minutes or until golden brown.
Meanwhile, using a mandolin or spirale slicer, very thinly shave the zucchini.
Chop the parsley and chives.
Clean and prepare the edible flowers.
When the puff pastry is done, remove from the oven.
Spoon the rest of the vegan cheese sauce onto the bottom of the pastry.
Lay the zucchini slices on top of the sauce.
Place the prepared spicy tofu pieces here and there on the tart.
Sprinkle the parsley and chives over the zucchini and garnish with the edible flowers.
Serve warm from the oven.
Notes:
Make sure the flowers you have chosen are edible. Be sure the flowers you have chosen have not been sprayed with chemicals, are not from areas where dogs or animals may have soiled them, and that they were not along a roadside collecting exhausts.
If we lived close by, I would make you this strawberry mango crisp for Mother’s Day brunch. It’s pretty, bubbly, and sweet, with many different layers. Just like you. There’s a nutty layer too – wink, wink. (Two teenage girls in the house can do that to a person!) When I think back to my teenage years, I feel guilty about how much I took our relationship for granted. I’m irritated by my former self who thought it was so ‘uncool’ to be seen with my mom at the mall. If I could get those years back, I would’ve proudly walked by your side and invited you more places with me. In my mind, parents were often obstacles to having more fun. I thought you were too cautious and worried about my safety and I couldn’t fully understand why you cared so much. Like that night I was really sick due to some poor choices and you sat beside my bed all night long, not sleeping a single wink, just to make sure that I would be ok. And then you grounded me like you should have. You knew that I wasn’t invincible like I thought I was.
After the teen years, I started to appreciate our relationship more with each passing year until one day it dawned on me that you are one of my best friends. You are one of the first people I share good news with or when I have a problem that needs sorting out. You have this magnetic smile that always makes me feel lucky to witness. I don’t have to worry that you’ll be bitter about my successes or secretly happy about my setbacks. Your love and support is as genuine as it gets.
This Mother’s Day has a new meaning in my life. I now understand why you were so afraid of losing me and why some days it was incredibly hard to let me go. The mother-daughter bond is a complicated one with many ups and downs, but it’s one that I can’t wait to navigate with my own daughter.
With love to you and all the mamas,
Angela
By Angela Liddon
Fresh strawberries, buttery mango and tangy lime create a naturally sweet, gooey crisp with a crunchy almond-oat-coconut topping. I love making this crisp in the springtime when mangos and strawberries are at their peak. And when I say "crisp", I really like a crisp topping (which is what you'll find here). Serve it as a healthy weekend breakfast or alongside a brunch. I especially love it after it’s chilled in the fridge overnight – the syrup thickens and the leftovers are irresistible the next morning. To turn it into dessert, add a scoop of ice cream. This recipe is adapted from the Apple Crisp in The Oh She Glows Cookbook.
We’ve been having a total love affair with these raw brownies for the past couple weeks. A little nibble here, a little nibble there. I’m actually amazed that they’ve lasted this long, but just a small square is enough to satisfy my chocolate cravings. That’s how you know a chocolate dessert is the real deal. Plus, if the dancing in my belly is any indication, they are a big hit.
And O.M.G., these brownies. This raw brownie dough is made up with protein-packed hemp hearts, walnuts, Medjool dates, raw cacao powder (cocoa powder works too!), vanilla, and Himalayan sea salt. Just throw it into the food processor and voila. To add some crunch, I pulsed in some cacao nibs and chopped walnuts. The crunch is essential! The result is a chocolaty brownie-like dough all without the using the oven, flour, sugar, or butter.
But I didn’t stop with the brownie dough. Of course not. Go big or go home. I poured on homemade chocolate for a second layer. The chocolate hardens into a thick shell, giving these brownies a wonderful snappy texture – best enjoyed straight from the freezer. The contrast of the firm chocolate shell and the chewy brownie is just heaven!
This recipe is quite versatile though so have fun playing around with it. I imagine you could make several different variations on these just by changing the nuts/seeds, extracts, topping, etc.
By Angela Liddon
Who knew brownies could be packed with protein, healthy omega 3 fatty acids, fibre, and antioxidants? These raw brownies are made with wholesome natural ingredients, but the flavour isn’t sacrificed one bit. Best of all, they are thrown together without an oven! Recipe inspired by Sweet Talk Blog.
Directions:
For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
In a food processor, process the walnuts into a fine crumb.
Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
Stir or pulse in the nibs and chopped walnuts until just combined.
Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
Store leftovers in the freezer for a chocolate treat anytime.
Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.
Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.
Today I’m excited to let you know that our friends at Vitamix are generously donating a brand new Vitamix machine to one lucky Oh She Glows winner! Exciting stuff! I’ve been using the Vitamix in my kitchen every single day for years and I can’t imagine my kitchen without it. There’s something to be said about guzzling the smoothest of smoothies and enjoying the creamiest of sauces that makes my heart skip a beat.
HOW TO ENTER:
Upload a picture of a recipe you’ve made from The Oh She Glows Cookbook to your Instagram, Facebook, and/or Twitter accounts between April 30th to May 16th and tag the picture with #osgcookbook and #vitamixcontest (the tags are very important so my tracking tool picks up your entry). You can also share pictures of the cookbook in your house/kitchen/outside (get creative!) or snap pictures of yourself/family/friends/pets with the book. I tell you, it’s hard to beat a good cat cookbook selfie. hah. If you’ve posted cookbook recipe pictures prior to April 30th you can re-post them on social media to make sure they get picked up for this contest. Photos posted between April 30 and May 16 will be counted. Don’t forget to tag the photo #osgcookbook and #vitamixcontest in order for the contest software to track your entry.
You can upload as many different recipe photos as you want. Each photo will count as an entry (as long as it’s tagged properly). So, if you’re making lots of recipes from the cookbook, go wild and post as many as you want over the 2-week period. If you post the same photo to Instagram, Facebook, and Twitter, it will count as 3 entries since it’s three different social media platforms. Make sense?
Vitamix is opening this contest to US and Canadian residents and it will run until May 16th 2014.
The winner will be chosen at random after contest closing. I will update this blog post with the winner on Saturday May 17th (and on Twitter) so be sure to check back to see if you won! I will also try to notify you via the social media platform you used, however sometimes that doesn’t work if you have privacy restrictions set up. If I do not hear from the winner within 1 week’s time, I will choose a new winner.
THE VITAMIX AT A GLANCE:
Has the ability to chop, cream, blend, heat, grind, churn, and more, with a single machine
Quick and easy self-cleaning with a drop of dish soap and warm water; just run on High for 30 seconds
7-year full warranty
Easy-to-use equipment paired with extreme versatility
Create smoothies, hot soups, and frozen desserts
64-ounce container
A big thanks to Vitamix for donating this blender. Now go on and tag your #osgcookbook photos. Check back to this post on May 17th to see if you are the lucky winner….best of luck everyone & happy cooking!
{Please note comments are closed on this post to avoid confusion about how to enter this contest.}
I'm in today with - a summary of some of my favorite Easter recipes popping. If you are a last minute Planner like me, I hope that some of these recipes will inspire your own menu below.
On the basis of sprouted spelt and tofu, that makes a really good vegan Pate as bread coated or a nice snack with home-made biscuits. It takes 1-3 days to sprout the spelt, so first start.
Yield: 2 cups
Ingredients:
1 cup sprouted spelt (from 1/2 dry)
1/2 cup tofu, crumbled
1 onion, chopped and fried
1/4 cup nutritional yeast
1/2 teaspoon sugar
1/4 cup Bragg liquid aminos or soy sauce
1-2 teaspoon powder onion
1 teaspoon thyme
1/2 teaspoon Marjoram
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Black pepper
1/8 teaspoon Rosemary
2 tablespoons coconut oil,.
Sesame oil
1-2 teaspoons lemon juice
Salt to taste
2 teaspoons cornstarch mixed with water
Directions:
Put 1/2 cup spelt in a bowl with water and allow to soak for 1-3 days in water changing the water 2-3 times a day.
As soon as the Dinkel has sprouted, rinse the spelt one last time, then in a food processor to puree place.
Once the mixture is a smooth mass, add the herbs and lemon juice.
To taste with salt, pepper and additional spices feel they are required.
We found allspice, Rosemary and nutmeg for important to achieve the right taste.
The mixture in a pot type casting.
Mix the cornstarch with a little water and add to the mixture.
Heat the mixture while stirring.
As soon as it becomes very thick, cool casting into moulds, which were oiled, with sesame oil and place in the refrigerator and freeze (approx. 2 hours).
This simple recipe was my favorite of the entire weekend. And there were some Stiff dessert competition at the weekend. I have ask for fresh bread like none was doughy. In honor of breaking in the new kitchen I decided to review one of my favorite old recipes on the blog: organic homemade spelt tortillas. And by old I mean that it was published a good 5 years ago! Time flies. Before I know it, then call me Granny will glow.
Not only I have on the improve previous recipe, but I discovered a way to shave the dough sitting time 40 minutes. In other words, the rest of the dough was not even necessary. What the what? I know. As a result, this spelt tortillas are literally cobbled together faster than can be performed in memory. They are much fresher and tastier. That makes me a happy girl, especially after the dishwasher and washing machine 24 hours broke. This was after she licked everywhere screeds of course. Nobody said moving was easy, but certainly helps fill homemade wraps in my face.
The beauty of the wrap is that you can add any toppings, are in the mood for. Change it every time! Simple combos is one of my favorite vegan butter, Herbamare (sky) distributed a warm tortilla with a touch of. Or for a sweet treats, spread on coconut oil and cinnamon, and sprinkle sugar. Drool. Or it is in the oven roasting and a pizza to make. Okay, now I'm getting hungry again!
The Veggie Wrap is above a simple mix of fresh orange bell peppers, red onion, cucumber rounds, hummus, black pepper, and yellow mustard. I do not know what it is, but I have that yellow mustard require all day + night. I'm vegetables in yellow mustard for crying out loud immersion (to recap, I have more mustard after taking this photo). Things are getting weird in my mouth. When Eric sees me with the mustard he says: "I got that shit on everything!" in the voice of the old lady by Frank's hot sauce commercial.
When I took my first bite of this Veggie Wrap I lost almost a tear of joy. The relocation and renovation of pain vanished from my memory while this crisp, fresh, zippy bites. Simple homemade food is the best food, don't you think? Eric also his wraps torn down (Yes, I could parts somehow) and said he can't get, about how much better taste compared to its purchased regulars. It was a success all the way! I let you know if I try other flours - and may like to do the same in the comments.
Cheers to weekly new, fresh spring and significantly fewer boxes unpacking. Yellow mustard for life!
By Angela Liddon
In a very short time, you have a fresh, flexible spelt tortillas at all, with only 5 ingredients! Slightly adapted from my organic homemade spelt tortillas.
Note: Other flours in addition to bright spelt flour might work, but I have one still not tested. Please let us know in the comments if you all to try!
Oh, and in case, that Yes, well wrap them questions -! I see no cracks or fissures with this batch. I think that by boiling it for much less time than the previous recipe and also a light flour instead of whole spelt spelt flour. I need to test more versions...
Native Foods is one of the oldest vegan restaurants in the US (it’s celebrating it’s 20th birthday – how awesome is that!?)
Your first stop in Palm Springs if you’re vegan should be to go to Native Foods for their carrot cupcake with vegan cream cheese frosting. Delish!
Wholefoods and other supermarkets.
A Wholefoods is opening in Rancho Mirage very shortly (early to mid 2014). There’s already a Trader Joes and the regular supermarkets already carry vegan staples like Daiya cheese. There is a fancy grocery store called Jensens that had Daiya but Vons had it for $2 less per packet.
The Palm Springs area is made up of 9 more or less neighborhoods that are each designated as their own city and run along one main road – CA-111 (technically a highway but more like a regular road). Palm Springs itself is the first one you’ll reach coming from LA but then they run into each other as you drive along the main road. The street is called “Palm Canyon Drive” inside Palm Springs itself CA-111 and Palm Canyon Drive are basically the same road.
I mention these points because neither the Trader Joes or the Wholefoods is technically in Palm Springs but they’re not far away and I prefer not to stay in Palm Springs itself anyway.
Check out Yelp for other vegan options.
Yelp will direct you to some some other options that serve vegan food as well as non-vegan food. There is a branch of Z Pizza (a pizza chain) and they do vegan pizza with Daiya. However the reviews are very mixed. Hopefully the Wholefoods will do vegan pizza when they open as their vegan pizza is consistently great when it’s fresh out of their oven (as opposed to the slices, which can have been sitting a long time and become dried out).
There are a few places that do vegan wraps and some vegan breakfast items but the reviews are a bit mixed and I wasn’t enticed enough to make a trip to check them out. There are lots of supermarkets, Targets, Wal-marts and the like where it’s easy to pick up things like salad ingredients. These all seem to have at least a small selection of Amy’s brand Vegan frozen foods as well. Since it’s warm and the whole place exudes a healthy atmosphere, salads and other light meals are probably going to be just what you feel like while you’re here.
