Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

BRYANNA’S POTATO & KALE CAKES WITH SMOKED ALMOND “BREAST OF TOFU” AND GARLICKY VEGAN “HOLLANDAISE” SAUCE

Serves 6

Make-Ahead Notes: All of the components can be made ahead of time, but the potato cakes should only be formed and refrigerated—brown them at the last minute.  The “B of T” and the Sauce can be made earlier and gently reheated. The cooled mixture may be reheated gently, as well. (You may have to add a bit more nondairy milk and whisk briefly.)

PS: Leftover Potato & Kale Cakes are great for breakfast!

RECIPE COMPONENTS:

SMOKED ALMOND “BREAST OF TOFU” (B of T):

     The recipe for “Breast of Tofu”/Crispy Marinated tofu is at this link.  For this recipe you will need 18 to 24 slices of the marinated tofu from that recipe (depending on the appetites of your guests).
     For the tofu coating, mix 1/2 cup of the Seasoned Flour (included in Breast of Tofu recipe) with 1/2 cup hickory-smoked almonds, ground fairly fine in a dry blender.

     Cook the coated tofu slices as directed in the B of T recipe either for the Crispy Oven-Fry method or the Crispy Slices method.  They can be made ahead and reheated in the oven just before serving, if you like.

GARLICKY VEGAN HOLLANDAISE SAUCE:

     My recipe for Vegan Hollandaise Sauce is here.  Add 1 to 4 garlic cloves, pressed to the basic mixture. For a spicier variation, add some minced chile chipotle in adobo sauce (to taste—err on the side of caution to begin with) to the Hollandaise.

POTATO & KALE CAKES:

1 1/2  lbs. Yellow-fleshed potatoes, such as Yukon Gold, peeled and cut into 1-inch cubes

4 cups (packed) tender kale leaves (stripped off stems)

4 cloves garlic, pressed

1/2 cup panko or dry breadcrumbs

1/2 cup Daiya vegan cheese shreds (your choice)

1 tablespoon whole-grain Dijon mustard

1/2 tsp. salt

plenty of freshly-ground black pepper

Optional: panko breadcrumbs for coating

GARNISH: Fresh herb leaves, such as marjoram, savory, tarragon, or snipped chives or parsley.

To make the Potato & Kale Cakes, boil, steam or microwave the potato cubes until tender, but not mushy.  NOTE: This amount of potatoes microwaves nicely in a 2 qt. covered casserole with no water. 10-12 minutes on high should do it.  This method saves a lot of energy compared to stove-top cooking, and also saves nutrients, since none are lost in the boiling water.

While the potatoes cook, bring 1 qt. water to a boil (you can use your electric kettle to save energy and then dump it into a cooking pot).  Add your kale leaves, stir around, cover and let sit for about 5-10 minutes. (This is called “passive boiling”.)  When they are sufficiently soft, drain in a colander and rinse with cold water until you can handle them. Squeeze the kale until you get as much water out as possible.  Chop the cooked kale quite small with a sharp knife.  (Pat the squeezed kale down on your cutting board and slice the mass into about 1/4-inch (or less) slices going in one direction, then do the same in the other direction.  Use your fingers to loosen up the mass.

When they are done, drain the potatoes, if necessary, and place back in the cooking pot or casserole.  Mash with a potato masher (a few lumps are okay).  Add the chopped kale, pressed garlic, panko or other breadcrumbs, Daiya shreds, mustard, salt and pepper.  Mix well.

Form the mixture into 12 equal balls.  To form the cakes, press the balls into about 2 1/2-3-inch patties, smoothing the edges.  If you like, coat them lightly with panko crumbs.

These can be refrigerated for several hours before cooking, if you like.

When ready to serve, spray a large non-stick or cast iron skillet with oil from a pump-sprayer and heat over medium-high heat.  Add the cakes (you’ll probably have to cook about 6 at a time, unless you have 2 skillets) and fry until the bottoms are golden to brown.  Spray the tops with a bit more oil and carefully turn them over.  Cover and cook until the other side is golden-brown.  If you are cooking them in batches, keep the cooked cakes hot on a cookie sheet in a pre-warmed oven.

To serve the Potato & Kale Cakes with Smoked Almond “Breast Of Tofu” and Garlicky Vegan “Hollandaise” Sauce:  Have all three components (B of T, Potato & Kale Cakes, and Hollandaise) ready and kept warm.  For each serving, place 2 Potato & Kale Cakes on a warm plate, slightly over-lapping.  Cut the B of T slices into wedges (see photos) and arrange artistically over or around the cakes.  Drizzle with some of the Hollandaise Sauce (save some to serve on the side), and add your garnish.  Serve immediately.

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Printable Copy

BRYANNA’S FETTUCCINE & ROASTED VEGETABLE SALAD WITH LEMON GREMOLATA

Serves 6

The Lemon Gremolata makes a savory, crunchy topping that is a good contrast to the silky pasta and roasted vegetables. The salad can be made ahead but is best at room temperature.

PS: The day after I made this, I added some cooked chickpeas to the leftovers for a full-meal salad.

8 oz. dry fettuccine pasta

8 oz. broccolette (or broccolini)

1 medium onion, thinly-sliced

2 medium red bell peppers, seeded and thinly-sliced

6 oz. cremini mushrooms (the brown ones), sliced

Olive oil

Salt

Vinaigrette:

(Makes about 1 cup + 6 tablespoons—save any leftover for other salads)

1 cup aquafaba or Oil Sub for Salad Dressings

1/4 cup olive oil

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

3/4 tablespoon Dijon mustard

3/4 tsp. salt

1-3 cloves garlic, pressed

Freshly-ground black pepper to taste

Lemon Gremolata:

1/2 cup panko breadcrumbs

1/2 tablespoon olive oil

The zest of 1 organic lemon

1 tablespoon vegan parmesan sub (I like Go Veggie! Soy Parmesan)

A few sprinkle of salt and freshly-ground black pepper to taste

Optional: chopped chives or parsley

To prepare the fettuccine, break the strands in half and boil in hot salted water for 8-10 minutes, or until al dente.  Drain, and rinse with cold water.  Set aside. (Energy-Saving Note:  Boil water in an electric kettle and pour into the pot.  Add salt.  Add the broken fettuccine.  Bring to a boil—this will take only seconds.  Immediately turn off the heat, cover and set the timer for 10 minutes.  Drain and proceed as directed above.

To roast the vegetables, heat the oven to about 450°F. You can do this while the fettuccine is cooking and you are preparing the vegetables.  If you use broccolette, you will have to cut the fatter stalks lengthwise so that all of the pieces are of similar thickness. Mix together the broccolette or broccolini and the onion on one baking sheet, and the mushrooms and peppers on another.  Sprinkle or spray the vegetables (both pans) with olive oil—just enough to coat them lightly; they shouldn’t be drenched in oil—and salt lightly.  Roast for about 10-15 minutes, or until softened and getting a little charred.  Remove from the oven.

In a serving bowl, mix the cooked, drained fettuccine and both pans of roasted vegetables.

For the vinaigrette, whisk or shake together all of the ingredients.  Measure out 3/4 cup of the vinaigrette and toss with the salad ingredients.

To make the Lemon Gremolata topping, heat the 1/2 tablespoon oil in a small non-stick or cast iron skillet over medium-high heat.  Add the panko and stir for a couple of minutes, or just until they start to brown.  Remove from the pan to a small bowl immediately.  Mix in the remaining ingredients.

To serve the salad, divide between 6 shallow bowls and top with some of the crunchy Lemon Gremolata. 

Enjoy!

YUBA PRIMER: Yuba (also called “bean curd skin” or tou-p'i, doufu-p'i or doufu-i) is considered a delicacy Japan, but is a much more common food in China and Taiwan, where each city will have a number of shops or market stalls selling only bean curd skin and products made from it. It is made by simmering soymilk and lifting off the "skin" that forms on the top, just like that on dairy milk. This "skin" can be used fresh, or is dried in sheets or rolled-up "sticks". The sticks are used in soups, stews, and stir-fries, and can also be barbecued. The sheets, either fresh or dried and soaked, can be cut up like "noodles", or used in soups, stews, and stir-fries as well. They can be rolled around fillings and baked, steamed or fried for delicious appetizers, or used as a crispy "skin" around vegetarian poultry substitutes.

Fresh sheets are also available in large cities in Chinese tofu shops, and must be frozen for future use. They often come in 16"-diameter round sheets, or semi-circular sheets. These are sometimes labeled "Fresh Spring Roll Skins or Wrappers", but are not to be confused with the wrappers made from flour. The package will tell you that the ingredients are only soybeans and water. Some varieties are very thin, some are as thick as canvas. The sheets are folded into many forms and sizes to make rolls and stuffed pouches, or molded and steamed.

I refer to this product by its Japanese name, yuba, because it is shorter, is becoming more universally accepted (like tofu instead of “bean curd”), and is less confusing than the various English translations from the Chinese, such as "bean milk sheets", "pressed tofu", and other confusing monikers. Yuba is a very concentrated, rich-tasting  soy food. The dried version, available in Asian markets and some large supermarkets, must be soaked in warm water before using.


Yuba products and probably usually available in Asian grocery stores, large supermarkets (in the "international" aisle), health food stores, and some delis and bulk food stores). You can order dried yuba products online, too. Amazon carries them, but the prices that I just checked today (May 17, 2020) are outrageously expensive!

SOAKING: Dried yuba MUST be soaked before it's cooked, so don't skip that step. The sticks need to be soaked an hour or two, in warm water; the sheets about 10 minutes. I have never experienced sheets not becoming flexible in that amount of time, but the sticks often have certain spots in them (usually where they were bent) that never get flexible. If you are deep-frying them, it doesn't matter. If not, just cut those parts off and discard.

(It's possible that really old yuba [like really old dried beans] won't ever rehydrate well. Try to go to a store that has a decent turnover.)

The Chinese have used amazing ingenuity to create "mock meats" using yuba. In Chinese yuba shops you will find replicas of chickens, ducks, fish, hams, rolled meats, sausages links, etc., all made primarily from yuba. These dishes, with names such as Buddha's Chicken or Buddha's Duck, as served on cold plates at fine restaurants or family banquets.

Here is a history of yuba.

OTHER YUBA RECIPES I'VE POSTED:

Buddha's "Roast Duck"

Italo-Peruvian Cau-Cau (a stew made with Yuba)

A French-Style Yuba Stew

Printable Recipe

BRYANNA'S MALAY-STYLE YUBA (BEAN CURD SKIN) AND DAIKON CURRY

  Servings: 4

This is even better a day after making it, and a great new way to serve yuba.  If you haven’t used yuba before, please read all the information in the "Yuba Primer" in the text above.

Soak the yuba in a large bowl of hot water until it is flexible. Drain and cut it into 1" pieces, discarding any hard bits.

Grind together the Paste Ingredients in a food processor.

Heat the oil in a deep skillet, stir-fry pan or wok. Add the ground Paste ingredients, along with the lemon zest or lemon grass stalk. Sauté until fragrant. Add the drained yuba and stir to coat. Add the daikon, broth, tamarind, and coconut cream and stir well. Cover and simmer over low heat for about 15 minutes. Add the sugar and salt and simmer about 5 more minutes. Serve with steamed rice.

Enjoy!

CONNIE’S: Walnuts ground, apple salsa , cheese & roasted red pepper sauce.

WOLF & GOAT: Fresh guacamole, purple cabbage, pinto beans, fresh red salsa, cheese & sour cream. (Daiya vegan cheese and house-made vegan sour cream are available.)

LEONA GAYLE: Smoky-sweet chipotle tofu (organic), pinto beans, cheese, roasted red salsa, romaine lettuce & sour cream.  (Daiya vegan cheese is available.)

STELLA: Kale, roasted red pepper salsa, pinto beans, cheese, & sour cream. (House-made vegan sour cream is available.)

RONNY RUSSELL: Roasted yams and onions, fresh guacamole, black beans, green salsa, purple cabbage & toasted pumpkin seeds.

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On Saturday, after a morning visit with my sister Karin and BIL Allen, we went with Chris to have lunch with  some Denman Island friends, Sarah and Gordon, who have moved to the lower mainland.  We had a wonderful visit and a lovely meal at Tamam Restaurant.  It's a great place to go with a mixed group (vegan and non-vegan) because there are lots of vegan items, and items that can be made vegan.  (Vegan and vegetarian items are marked with a leaf icon on the menu.) Very friendly and everything is made fresh-- and the homemade lemonade was amazing!