Here’s a recipe is from London’s Club Mexicana, an all vegan food stand
Club Mexicana’s BBQ Pulled Jackfruit
2 jalapeños, finely chopped
2 tbsp vegetable oil
6 cloves garlic, finely chopped
1 tbsp chilli powder
2 tsp cumin
0.5 tsp cayenne
125ml lime juice (more if you like it tangy)
1 cup dark brown sugar
4 cans of jackfruit (young)
2 tbsp vegetable oil
1 tbsp dijon mustard
Fry the garlic & jalapeños in oil for a minute. Add all the spices, stir and cook until fragrant (a minute or so). Add the ketchup, lime and brown sugar. Stir until all the sugar has melted. Partially cover and keep cooking on a low heat until the sauce has thickened to the consistency of ketchup.
Drain and thoroughly rinse the canned jackfruit. Use your hands to tear the strands of jackfruit from the harder core. The fruit will come apart very easily. Put the pulled jackfruit into a bowl and put the cores into another bowl. Once everything has been pulled apart use a knife to finely chop the harder cores. It doesn’t matter if these are still a bit chunky once chopped as it adds more texture to the dish.
Heat oil in pan and add the pulled jackfruit. Cook until it gets a bit grey and loses some moisture. Add the dijon mustard and stir in. Add a little water if it starts to stick to the pan.
Add about half the BBQ sauce (more if you want a very sticky dish) and stir in to coat. Cook until it’s almost starting to get a little crispy and sticking to the pan a little.
Spoon on top of warm corn tacos and top with romaine lettuce, guacamole, vegan sour cream, a squeeze of fresh lime and a sprinkle of cilantro.
The Veg-Feasting Cookbook includes recipes from all over the world, as prepared by local area restaurants and chefs. In honor of Cinco de Mayo, we’ve chosen a delicious Yam Enchilada recipe, provided by Oceana Natural Foods Coop in Newport OR, for you this month.
Yams are used often in cooking in Central and South America. They can grow quite large and may be sold in chunks in Latin American markets. What we call “yams” in this country are in fact a dark-fleshed variety of sweet potato. Although they’re not related to true yams, sweet potatoes make an acceptable substitute in recipes like this one.
Serves 6 to 8
2 tablespoons olive oil
2 medium yellow onions, diced
5 cloves garlic, minced
¼ cup sweet paprika
1 tablespoon ground cumin
1 tablespoon whole coriander
1 tablespoon chili powder
1½ teaspoons sea salt
1 bay leaf
6 tablespoons brown rice flour
4½ cups tomato sauce, homemade or commercially prepared
1½ pounds yam, peeled and sliced into
¼-inch-thick slices (about 4½ cups)
2 cloves garlic, minced
1½ teaspoons cumin
1 tablespoon olive oil
15 -18 small white corn tortillas
3 cups shredded almond or soy cheese
¾ cup diced scallions
6 tablespoons chopped black olives
6 tablespoons diced green chiles
¾ cup soy sour cream
Chopped fresh cilantro
Heat the oven to 400°F. For the sauce, heat the oil in a large skillet over medium heat, add the onions and sauté until they are translucent, about 5 minutes. Add the paprika, cumin, coriander, chili powder, salt and bay leaf, stir to blend, and cook for 5 more minutes. Add the rice flour and the tomato sauce and whisk thoroughly. Reduce heat to low and simmer for at least 10 minutes.
For the filling, toss the yam slices with the cumin, garlic and olive oil. Bake on a baking sheet until soft, about 30 minutes. Remove the yam slices and reduce the oven heat to 350°F.
To assemble, pour one third of the sauce in the bottom of a 9 by 13-inch casserole and add one layer of tortillas. Spread half of the yams evenly in the pan, then sprinkle in half of the shredded almond or soy cheese, and half the diced scallions, olives and green chiles. Pour more sauce on top. Add another layer of tortillas, top with the rest of the yams, the rest of the scallions, olives, and green chiles, and cover with the remaining sauce. Sprinkle the remaining cheese evenly over the top.
Cover and bake for one hour, then uncover and bake until the top is browned, 5 to 10 minutes longer. Cut and serve garnished with the chopped cilantro.
Michelle Schwegmann and Josh Hooten, founded Herbivore, a T-shirt design company, in 2002 as a means of providing stylish clothing to spread the message of animal rights. Their latest endeavor is a new vegan cookbook, Eat Like You Give a Damn, which includes over 100 of their favorite vegan dishes. In this book they’ve extended their art and ethics into the kitchen, showcasing how and why everyone can and should eat like they give a damn. They will be giving a cooking demonstration at Vegfest this year.
We are happy to share a delicious recipe from their cookbook:
Cheesy Polenta with Mushrooms, Swiss Chard and Pinto Beans
Cheesy Tomatillo Polenta
2 cups water
2 cups no-salt-added vegetable broth
1 cup coarsely ground yellow cornmeal
¼ cup nutritional yeast flakes
1 cup tomatillo salsa or other mild green salsa
Mushroom, Swiss Chard, and Pinto Bean Sauté
1 tablespoon olive oil
2 cups sliced crimini mushrooms
1 teaspoon dried oregano
1½ cups chopped onions
1 cup chopped poblano chiles
2 tablespoons minced garlic
1 can (15 ounces) no-salt added pinto beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups stemmed and chopped Swiss chard leaves
Freshly ground black pepper
¼ cup pumpkin seeds, toasted (see tip) and chopped
To make the polenta, put the water, broth, and salt in a large saucepan and bring to a boil over medium-high heat. Slowly whisk in the cornmeal, stirring constantly. The polenta will thicken quickly and bubble (stand back to avoid splatters). Decrease the heat to low (keep stirring!) and stir in the nutritional yeast and salsa. Cover and cook, stirring frequently to prevent sticking, until the polenta is as thick as you like it, 10 to 15 minutes.
To make the saute, put 1½ teaspoons of the oil in a large, heavy skillet (cast iron if you have one) and heat over medium heat. When hot, add the mushrooms and cook, stirring frequently, for 2 minutes. Add the oregano and stir to combine. Cook, stirring frequently, until the mushrooms release their juices and most of the liquid has evaporated, about 3 minutes longer. Transfer the mushrooms to a bowl and set aside.
Put the remaining 1½ teaspoons of oil in the skillet and heat over medium heat. When hot, add the onions, chiles, and garlic. Cook, stirring frequently, until the onions start to brown, about 6 minutes. Add the beans, chili powder, and cumin and stir to mix well. Stir in the Swiss chard, cover, and cook for 3 minutes. Stir in the reserved mushrooms. Season with salt and pepper to taste.
To serve, spoon the polenta onto plates, top with the vegetable mixture, and sprinkle with the pumpkin seeds.
Tip: To toast the pumpkin seeds, heat a small skillet over medium-high heat. When hot, add the pumpkin seeds and toast, stirring frequently, until they turn a shade or two darker and are fragrant, 3 to 4 minutes. To keep the seeds from burning, remove from the heat immediately and transfer to a plate to cool.
This recipe is from The Almond Milk Cookbook by Alan Roettinger. Alan is a writer, food designer, blogger, and public speaker. As a private chef for over thirty years, he’s served a broad spectrum of high-profile clients, from entertainers to presidents, and has honed his expertise in bringing together health and pleasure in food. He is also the author of Extraordinary Vegan and several other cookbooks. He will be presenting at Vegfest 2016 in April.
Fennel is beneficial to digestion, making this soup an excellent first course. Leeks add a welcome secondary layer of flavor, and almond milk deepens and enriches the overall effect. (Serves 4)
2 large fennel bulbs, with fronds attached
2 leeks, white part only
3 tablespoons extra-virgin olive oil
3 cups no-salt-added vegetable broth or water
½ teaspoon sea salt
2 cups unsweetened almond milk
1/8 teaspoon freshly ground black pepper
Remove the fronds from the fennel stalks and chop the fronds coarsely. Transfer the fronds to a plate, cover, and set aside. Cut the fennel bulbs in half lengthwise, then thinly slice them crosswise. Cut the leeks in half lengthwise and rinse thoroughly under cold running water to remove any grit. Pat them dry and thinly slice crosswise.
Put the oil in a large soup pot over medium-high heat. When the oil is hot, add the sliced fennel and leeks and cook, stirring frequently, until soft and translucent, about 10 minutes. Don’t let the vegetables brown. Add the broth and salt and bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the vegetables are very tender and the liquid is reduced to about 1 cup, about 25 minutes.
Transfer to a blender and add the almond milk and pepper. Reserve about 2 tablespoons of the fennel fronds and add the rest of the fronds to the blender. Process on high speed until smooth. Pour into the pot, straining through a fine-mesh sieve if a smoother soup is desired. Heat over medium heat, stirring frequently, until hot. Garnish with the reserved fennel fronds and serve at once.
Almond milk is a versatile alternative to dairy- and soy-based milks. Whether you’re vegan, lactose-intolerant, or allergic to soy, you can still enjoy the rich, creamy goodness of milk. Almond milk has a pleasing light flavor and boasts a higher concentration of vitamins and minerals than either dairy or soy milk—without any cholesterol or saturated fat.
In this cookbook, chef and cookbook author Alan Roettinger presents a broad array of wholesome, satisfying, dairy- and gluten-free recipes. Alan is a writer, food designer, blogger, and public speaker. As a private chef for over thirty years, he’s served a broad spectrum of high-profile clients, from entertainers to presidents, and has honed his expertise in bringing together health and pleasure in food. He is also the author of Extraordinary Vegan, and several other cookbooks. He will be demonstrating his recipes at Vegfest 2016.
Basic Almond Milk
Makes 4 cups
As convenient as it may seem to simply buy packaged almond milk, it’s quick, easy, and more cost- effective to make your own. Here is a simple recipe for basic, everyday almond milk that you can enjoy for drinking, cooking, and baking.
1¼ cups natural almonds, soaked in water 8 to 12 hours, drained, and rinsed
4 cups water
Put the almonds and water in a blender and process on high speed until smooth. Strain the mixture through a nut milk bag and into a large bowl. Secure the top of the bag and squeeze as much liquid as possible from the mixture, starting at the top of the bag and working your way down. When all the milk has been expressed, pour it into a clean glass jar or bottle, cover tightly, and refrigerate until ready to use.
Stored in the refrigerator, the milk will keep for 4 days. If some separation occurs, simply shake well to homogenize it before using.
Sweet Almond Milk: Add 2 to 4 pitted medjool dates to the blender before processing. Alternatively, stir in your favorite sweetener to taste after the milk has been strained.
Chocolate Amaretto Truffles
Makes 30 truffles
Melt-in-your-mouth almond-flavored truffles. Pace yourself. Or not. Really, no one is going to monitor your chocolate habits, so do whatever seems right to you. I’m just the enabler.
8 ounces dark chocolate, coarsely chopped
1 cup plain almond milk or Sweet Almond Milk (see above, or use a commercial brand)
½ teaspoon almond extract
½ cup unsweetened Dutch-processed cocoa powder
Put the chocolate in a medium bowl. Put the almond milk in a small saucepan and bring to a simmer over medium-high heat. Remove from the heat and wait until the milk stops bubbling, about 15 seconds. Pour over the chocolate and whisk until smooth. Whisk in the almond extract. Let cool completely.
Line a baking sheet with waxed paper or parchment paper. Put the cocoa in a wide, shallow bowl. Scoop out about 1 tablespoons of the chocolate mixture and form it into a ball with your hands. Drop the ball into the cocoa and roll it around to coat it evenly. Set the ball on the lined baking sheet. Repeat with the remaining chocolate mixture. Cover the truffles with plastic wrap and put them in the refrigerator to firm up, about 1 hour. Once the truffles are firm, remove them from the refrigerator and let them come to room temperature before serving.
Of all the legumes to choose from, lentils are some of the most nutritious, and easiest to cook. They don’t need to be pre-soaked, and cook in 20-30 minutes, making them suitable for weeknight dinners. Varieties include common brown lentils, also known as green lentils; French green lentils, also called lentilles de Puy; beluga lentils which are small and black; and red lentils, which cook quickly, becoming soft and golden. Green and beluga lentils are suited for soups or salads; red lentils are best in soups and stews, but can also be used to make delicious patties.
Dal is the Indian name for peas, beans and lentils that have been split and sometimes skinned;they’re sold in Indian markets. Varieties include chana dal (from a relative of the chickpea), masoor dal (from pink lentils), moong dal (from mung beans), toor dal (from yellow lentils), and urid dal (from black lentils, although the dal is white because the lentils have been skinned). Dal is usually served as a curry or a flavorful soup.
So when you’re looking to add variety to your diet, whether eating at home or at a restaurant, give one of the many types of lentil dishes a try. Here are some delicious recipes to try.
Here is a simple lentil soup. It uses warm spices, such as cinnamon, to add depth of flavor. (Serves 8)
2 teaspoons olive oil
1 cup onions, chopped
4 large cloves garlic, minced
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 large bay leaves
1½ cups brown lentils
8 cups water
1½ tablespoons balsamic vinegar
Salt and ground black pepper
2 tablespoons chopped fresh cilantro
Heat the oil in a medium stockpot or Dutch oven over medium heat, add the onions and garlic and sauté until they are translucent, 5 to 10 minutes. Add the cumin, cinnamon, ginger and bay leaves and sauté for a couple of minutes. Add the lentils and water, bring to a boil, and cook until the lentils are soft, about 45 minutes. Season with salt and pepper to taste. Garnish with cilantro and serve.
Lentil Salad à l’Ancienne
A wonderful salad when the weather is cool. The small green French lentils called Le Puy are especially good for salads because they are tender yet firm when cooked.
1¼ cups French green lentils
1 small onion, halved
1 small carrot, halved
2 medium shallots, 1 peeled and left whole, the other diced fine
2 cloves garlic, peeled
8 tablespoons olive oil
3½ ounces veggie Canadian bacon, cut into ¼-inch dice
6 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
4 tablespoons finely chopped
½ cup small croutons (see Chef ‘s Tip)
Place the lentils in a medium saucepan, cover them with cold water and bring them to a boil. Skim any scum off the surface and add the onion, carrot, whole shallot, and garlic. Reduce the heat and simmer until almost tender, about 25 minutes. Add salt to taste and cook 5 more minutes. Remove from the heat and set aside.
While the lentils are cooking, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat and add the veggie bacon. Once the veggie bacon is crisp, remove it from the pan. Return the pan to the heat and add 3 tablespoons of the red wine vinegar, stirring to scrape up any bits of veggie bacon stuck in the pan; remove from the heat and set aside.
In a small bowl, combine the remaining 6 tablespoons olive oil and 3 tablespoons red wine vinegar with the Dijon mustard, and salt and freshly ground black pepper to taste, to make a vinaigrette. Drain the lentils, and remove and discard the vegetables. While the lentils are still warm, season them with the vinaigrette and the reserved vinegar-oil mixture from the sauté pan. Add the veggie bacon pieces and the diced shallot to the lentils and stir well.
Taste for seasoning. The salad should be slightly spicy. Add more black pepper and Dijon mustard to taste. Spoon into a serving bowl or onto individual plates. Top with the parsley and croutons and serve.
It’s easy to make your own tiny croutons to garnish this salad. Preheat the oven to 350°F. Cut 2 slices of firm-textured bread into 1/8-inch cubes and toss them with a little olive oil and black pepper. Spread them out on a baking sheet and bake them in a 350°F oven until they are crisp and golden brown, about 10 minutes.
Try to find kabocha, buttercup, or one of the other sweet winter squashes for this stew. Serve this thick stew over couscous or basmati rice. Add some steamed broccoli or kale for a delicious, satisfying meal.
1 cup dry red lentils (masoor dal) or yellow split peas
4 cups water, divided
1 onion, chopped
½ teaspoon mustard seeds
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon ground cumin
¼ teaspoon cinnamon
1/8 teaspoon cayenne pepper
4 cups peeled and chopped winter squash (about 2 pounds)
1 tablespoon lemon juice
½ teaspoon salt, or to taste
Place lentils and 2 cups water in a pot and bring to a simmer. Cover loosely and cook until lentils are tender, about 20 minutes.
In a separate pot, braise the onion in ½ cup water until soft and translucent, then add mustard seeds, turmeric, ginger, cumin, cinnamon, cayenne, remaining 1½ cups water, and diced squash. Cover and cook over medium heat until squash is tender when pierced with a fork, about 15 minutes. Stir in lemon juice, cooked lentils, and salt to taste.