Pistachio Kalamata Cheese Melt
|Corn and "Bacon" Cakes with Cilantro
These corn cakes may remind you of summer flavors, but they are delicious any time of year as a supper or luncheon dish. Offer a robust mushroom soup to start, and end the meal with lemon bars or blondies and frozen vanilla yogurt.
1 cup canned corn kernels, drained
1. Combine corn kernels, red pepper, soy bacon bits, 3 Tbs. cilantro leaves, soy mayonnaise, beaten eggs, breadcrumbs, onion powder, cumin, salt and pepper, and stir together until well mixed.
1 pound (450 g) extra-firm tofu, drained and rinsed
1 (14-ounce) (396 g) can water-packed artichoke hearts, drained, liquid reserved
3 cloves garlic
1 1/2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3 tablespoons lemon juice
2 tablespoons artichoke liquid
1/3 cup (80 ml) plus 1 tablespoon diced red bell pepper
1/3 cup (80 ml) plus 1 tablespoon diced stuffed green olives
1. Combine all the ingredients except the red bell pepper and green olives. If you have electricity, a food processor would help here, but otherwise use a masher and/or beater and mixing bowl. Process to a smooth, creamy consistency.
2. Transfer the spread to a medium mixing bowl and add 1/3 cup (80 ml) of the diced red bell pepper and 1/3 cup (80 ml) of the diced green olives. Stir well to distribute them evenly throughout the spread.
3. Transfer to an attractive serving bowl and garnish with the remaining red bell pepper and green olives. Sprinkle with a dash of paprika and serve with crackers, toasted whole-grain pita wedges, or cocktail breads. Makes about 3 cups (720 ml).
To create appealing canapes, place a heaping teaspoon of the spread on slices of pumpernickel cocktail bread. Flatten slightly with the back of the spoon. To garnish, place a slice of stuffed green olive in the center and sprinkle a few diced red bell peppers over the tops. Finish with a tiny sprig of fresh dill. Makes about 40 to 50 canapes.Substitutions: For artichokes use bamboo shoots, salsify, burdock root, hearts of palm, asparagus, rhubarb, bok choy or banana blossom boiled in coconut milk.
Adapted from The Gourmet Cookbook: More Than 1000 Recipes by Ruth Reichl (Editor), (Houghton Mifflin Company, 2004).
Makes 24 hors d'oeuvres
Special Equipment: 24 wooden picks, soaked in cold water for 1 hour
* 1/4 pound seitan
* 1/4 cup soy sauce
* 1 tablespoon finely grated peeled fresh ginger
* 2 tablespoons packed light brown sugar
* 1/2 teaspoon curry powder
* 12 canned water chestnuts, rinsed, drained, and halved crosswise
* 8 vegetarian bacon slices (1/2 pound), cut into thirds
1. Cut seitan into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder in a small bowl. Add seitan and water chestnuts and toss to coat. Marinate, covered and refrigerate for 1 hour.
2. Preheat broiler. Remove seitan and chestnuts from marinade; reserve marinade. Sauté seitan and chestnuts in lightly oiled skillet until browned.
2. Place a piece of vege bacon on a work surface and put a piece of seitan and a chestnut half in center. Wrap vege bacon around liver and chestnut and secure with a wooden pick. Make more rumaki in same manner.
3. Broil rumaki on rack of broiler pan 2 inches from heat, turning once, until vege bacon is crisp and seitan is cooked but still moist inside (unwrap one to check for doneness), 2 to 3 minutes. Serve immediately.
from The Splendid Table, with adaptation for Post-Petroleum cooking
|Hoisin-Braised Tempeh and Chinese Vegetables
Braising is a cooking method that begins by browning the ingredients in a little oil, then adding a bit of liquid, covering the pot tightly and cooking to blend the flavors. In this recipe, browned tempeh is joined by Chinese vegetables and a flavorful hoisin sauceówith dynamic results. This dish is delicious alone or over brown rice.
2 tsp. olive oil
1. Heat oil in large pot over medium-high heat. Add tempeh and cook until browned, stirring frequently, about 5 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds.
from Vegetarian Times, with adaptation for Post-Petroleum cooking
The Great Change: A Post-Petroleum User Guide • 184 Schoolhouse Rd • Summertown TN 38483-0090 USA