2 pounds cauliflower, cut into ½- to 1-inch pieces and florets
⅓ cup plus 1 tablespoon extra-virgin olive oil or melted ghee
¼ cup nutritional yeast
¼ teaspoon red-pepper flakes or pinch of ground cayenne
Kosher salt and black pepper
½ cup panko bread crumbs
Instructions
Heat the oven to 450 degrees. On a sheet pan, toss the cauliflower with ⅓ cup olive oil, 1 tablespoon nutritional yeast and the red-pepper flakes. Season generously with salt and pepper, then toss well to evenly distribute. Spread in an even layer and roast for 20 minutes, until the cauliflower is crisp-tender and starting to brown at the edges.
Meanwhile, in a small bowl, stir together the panko, remaining 3 tablespoons nutritional yeast and remaining tablespoon olive oil. Season with salt and pepper, and stir with a fork until evenly combined.
When the 20 minutes are up, stir the cauliflower, spread it into an even layer and sprinkle with the panko mixture. Roast until the panko is toasted, 10 to 12 minutes.
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 garlic cloves, finely chopped
3 (15-ounce) cans chickpeas, undrained
1 tablespoon lemon zest (from 1 large or 2 small lemons)
¼ cup lemon juice (from 1 large or 2 small lemons)
1 cup finely grated Parmesan, plus more for topping
Salt and pepper
8 ounces burrata, drained
Handful basil leaves
Sourdough or baguette, for serving
directions
Heat a deep, medium skillet or pot over medium-high. When hot, drizzle with 1 tablespoon of olive oil; add the garlic and cook until fragrant, 15 to 30 seconds. Stir in the chickpeas and their brine, then bring to the boil. Let the brine bubble rapidly until it has reduced and thickened, 8 to 10 minutes. Reduce heat to low, add the lemon zest and stir for 1 minute.
Meanwhile, to a large bowl, add the lemon juice, Parmesan and the remaining ¼ cup of olive oil.
Add the chickpeas and the reduced brine to the Parmesan-lemon mixture and stir continuously until the cheese has melted and the sauce is thick but still loose. Taste and season with salt and pepper.
To serve, divide among bowls and drizzle with more olive oil. Tear the burrata over the top and sprinkle with the basil leaves and more Parmesan. Serve with bread.
2 vegan beef-flavoured bouillon cubes dissolved in 3 cups hot water, or cups low-sodium vegetable stock
¼ cup vegetable oil
2 tbsp low-sodium tamari or soy sauce
2 tbsp apple cider vinegar
1 tbsp tomato paste
For the tzatziki:
½ cup finely grated cucumber
1 cup thick whole milk Greek yogurt
1 tablespoon fresh lemon juice
½ tablespoon extra-virgin olive oil
1 garlic clove, grated
¼ teaspoon sea salt
1 tablespoon chopped fresh dill
directionsfor seitan gyros
For the seitan, preheat the oven to 350°F.
In a large bowl, combine the wheat gluten with the nutritional yeast, spices, and herbs.
In another bowl, mix together the stock, vegetable oil, tamari, vinegar, and tomato paste until well combined.
Pour the stock mixture into the wheat gluten mixture and stir to combine.
The mixture should be very moist, but still able to be handled as one large piece. It should not be sticking to your hands, but should be quite slippery. You will feel the elasticity of the gluten binding it together into a blob. Place the dough on a clean work surface and knead, pulling and stretching it and folding it over itself a few times. Finally, press it together to form large log shape approximately 10 inches long and 5 inches in diameter.
Wrap the log tightly in a large piece of heavy-duty aluminum foil. You may need to use 2 sheets to make it completely secure. There should be no exposed gaps. Tighten and twist the ends of the foil.
Place the log on a baking sheet and bake for 90 minutes. It should feel very firm when you take it out of the oven. Allow the log to cool at room temperature. Store in the fridge overnight before using it for sandwiches.
The seitan is best sliced very thin with a sharp knife or shaved using a mandolin.
Store the seitan in the fridge and consume within 10 days. Or it can be portioned and wrapped to freeze for longer storage, up to 2 months. Thaw completely before slicing and using in sandwiches.
directionsfor tzatziki:
Place the cucumber on a towel and gently squeeze out a bit of the excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
*She serves this with a red pepper sauce, a recipe for which she includes in her book 🙂
**Here’s a tidbit from Mushet’s two-page primer on souffles: “When whipping egg whites, make sure that your mixing bowl and whisk or beaters are perfectly clean. Begin whipping on low to medium-low until the whites look frothy, then turn the mixer to medium and beat until the whites hold soft peaks when the whisk is lifted from the bowl… If you are not adding sugar, be very cautious when whipping to firm peaks because it’s easy to go too far without the added moisture and elasticity of sugar. You can save overbeaten whites by adding another egg white to the mixture and stirring it until well incorporated, but since the ratio of ingredients is now out of whack and the whites are not at their optimum volume, your souffle will have a tenser texture and will not rise as high as expected.
3 tbsp unbleached all-purpose flour
2 tbsp fine cornmeal
1/8 tsp smoked paprika
1/2 stick unsalted butter, cut into pieces
1 tsp minced garlic (about 1 medium clove)
1 1/2 cups whole milk
2 cups fresh corn kernels (about 3 ears)
1/4 cup (1 oz) finely grated parmesean cheese
1 tbsp chopped fresh basil
1 tsp salt
5 large eggs, separated, plus 1 additional egg white
1/4 tsp cream of tartar
directions
My Advice: Get everything ready and measured before beginning. You definitely need to work quickly once you’ve started a souffle.
Make the bechamel: In a large bowl, whisk together the flour, cornmeal, and paprika. Melt the butter in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Remove from the heat, add the flour mixture, and whisk well to remove any lumps. Return to the heat and cook for 1 to 2 minutes, whisking constantly. Remove from the heat again and add the milk slowly, whisking constantly to remove any lumps. Return to the heat and bring to a boil, whisking constantly. Boil for 1 to 2 minutes, then add the corn kernels and continue to cook through. Remove the heat and whisk in the Parmesean, basil, and salt. Whisk in the egg yolks and transfer to a large bowl. Set aside.
Preheat the oven to 400F and position an oven rack in the bottom third. Generously butter the souffle dish (71/2 cup dish), coat it with finely grated Parmesan, and tap out the excess.
Whip the egg whites: In the very clean bowl of the stand mixer, whip the 6 egg whites and the cream of tartar on medium speed until they form firm peaks. You may also use a hand mixer and a medium bowl. Be careful not to overbeat. With the spatula, gently stir in one-fourth of the egg whites into the bechamel to lighten the mixture. Fold in the remaining whites until there are no more streaks of whites.
Fill the Dish and Bake: Transfer the batter to the prepared baking dish and place on the baking sheet. Bake for 20 minutes, then reduce the oven temperature to 375F and bake for 18 to 22 minutes longer, until set and firm to the touch.
Soak cornhusks overnight (or for at least 4 hours)
In a stand mixer, beat masa until fluffy, adding stock slowly. Beat for 5 to 10 minutes. (Masa test: masa is ready when you drop a tiny bit of masa in a glass of water; it should float to the top.) Set aside.
Slice and clean poblano peppers; fry in 2 tbsp corn oil until soft. Set aside.
Boil tomatillos until soft. Blend cooked tomatillos and jalepeno; mix with peppers.
Slice or cube cheese.
To assemble: using a spoon, place a heaping tablespoon of masa on corn husk, spreading on wide end. Leave a bit of space from the widest edge, and leave about 2 inches of space at top edge for folding over. Place a spoonful of cheese and a few peppers in the middle of the masa. Wrap the sides of tamale over one another, then fold down the top. This video makes this process a little more clear.
Once you’ve assembled all tamales, start a large pot to boil.
Grab your steamer basket. Assemble tamales into steamer basket, folded end down (you may need to do two batches).
Once water is boiling, place steamer basket in pot; cover with pot lid or a towel and steam for 1 or 1 1/2 hours. (When masa is cooked and husks begin to separate, your tamales are done).
1. Prepare pastry crust. Combine flour and sugar. Crumble between you fingers until sugar is fully incorporated. Add salt. Use a whisk to fully incorporate and aerate. Add butter. Using a pastry blender or your fingertips (rubbing butter into the flour), mix until the mixture resembles coarse bread crumbs. Add egg yolk. Incorporate fully. Slowly add just enough water so that the dough sticks together. Form into a ball and refrigerate for at least one hour.
2. Cut onions into 1/4″ rounds. Place in a cold heavy-bottomed pan with just enough olive oil to coat the bottom of the pan. Toss onions and set on medium heat. Cook, stirring occasionally until onions begin to soften. Then, salt lightly, set heat to low, and cover. Cook, stirring occasionally until onions begin to color (maybe 20-30 minutes). Remove cover, add garlic, set heat to medium, and stir often until browned. Set aside.
3. Remove pastry dough from the refrigerator and roll out to fit your tart pan. Gently lay into pan, careful not to press in, but gently set in. Fork the bottom and bake at 450 until lightly browned (10-15 minutes).
4. Remove from oven and let crust cool. Spread 1/2 cup mozzarella cheese and 2 tbsp romano evenly on the tart crust. Then spread with onions, top with 1/8 cup mozzarella cheese and 2 tbsp romano.
5. Cover with tin foil and bake at 450 for 30-45 minutes or until cheese is lightly browned.
1 lb Swiss Chard (When making with collard greens instead of swiss chard, use about/just over half the amount of greens)
1/2 cup cooked quinoa
1/2 cup roughly ground almonds
1/2 cup Panko bread crumbs
1/4 tsp cayenne pepper
3 egg whites
2 tbsp greek yogurt
1 tbsp honey
2 garlic cloves
1/2 tsp dijon mustard
Burger Buns
2 cups bread flour (or all-purpose)
2 1/4 tsp instant yeast
2 1/2 tbsp sugar
1/2 tbsp salt
3/4 cup skim milk
1 small egg or 1/2 large egg
4 tbsp butter, room temp, divided
Sesame seeds for topping
1-2 tbsp milk for brushing
directions
Prepare dough. Beat milk and egg. Set aside. In a mixer bowl using a dough hook attachment, combine flour, yeast , sugar and salt. Make a well in the center and pour egg mixture into the well. Beat on low-speed for a minute; then on medium for three minutes. Add butter in two additions, making sure the butter is completely incorporated before each addition. Continue to beat for about three more minutes.
Form the dough into a ball and place in an oiled bowl to raise until doubled (1-2 hours).
Prepare burgers. Preheat oven to 375. Set a large pot of water to boil. While you’re waiting, use your food processor to roughly grind almonds (see above). When processing almonds, process for one second; wait; process again. Processing too much or too quickly could make almond paste.
Combine 1/2 cup ground almonds, breadcrumbs, and cayenne pepper. Set aside.
Boil Swiss chard until just tender (3-5 minutes). Cool slightly; squeeze out as much water as you can and place in a food processor. Blend for just about 1 second (be careful not to make Swiss chard paste by processing for too long!).
Using a spatula, mix Swiss chard and quinoa. Then add almond mixture and finally add egg white mixture.
Make six patties (1/4cup of the mixture per patties) and place on a baking sheet lined with parchment paper. Bake for about 30 minutes; flipping halfway through. Patties should be slightly browned and crispy on each side.
While patties are baking, divide bun dough into six pieces and shape into balls. Place on parchment paper lined baking sheet and let rest for 10-20 minutes.
When patties have finished baking, set on a cooling rack and heat oven to 350.
When oven reaches 350, bake buns until browned (about 30 minutes). You may have to cut one open to be sure they’ve cooked all the way through.
Boil red potatoes until tender. Remove skins and cut into eighths.
While potatoes are boiling, remove corn kernels from the cob and place in a bowl. Then, rub the back of your knife against the cob to extract any remaining juice; add potatoes and onion.
Mix sugar, salt, pepper, and greek yogurt. Add to potato mixture.
Maggie Eats 