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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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!

BRYANNA'S VEGAN SPANISH POTATO AND CHORIZO OMELET-STYLE QUICHE

(can be soy-free, gluten-free, corn-free-- see Cooking Tips)

 Serves 6        

LOWFAT OIL PASTRY:  

1/2 cup wholewheat pastry flour       

7 Tbs unbleached white flour

(NOTE: OR use 1/2 cup white pastry flour + 7 Tbs regular whole wheat flour)                  

3/8 tsp  salt      

3/8 tsp  baking powder           

3/8 tsp sugar   

3 Tbs olive oil 

3 Tbs soymilk or nut milk      

1/2 tsp lemon juice     

FILLING INGREDIENTS:           

1 medium thin-skinned potato (4-5 ounces), steamed or microwaved until just tender and cooled           

1 Tbs olive oil  

1 bunch green onions, trimmed, cleaned and chopped                                   

1/2 a large red bell pepper, seeded and thinly sliced 

3 to 4 ounces vegan chorizo OR 1 (92 g) Field Roast Chipotle vegan sausage, crumbled

( I used the Field Roast option)
3/4 cup grated vegan cheese of choice (such as Daiya Mozza Shreds)

CREAMY MIXTURE:       

1 cup non-dairy milk  

1/2 box (6 oz.) extra-firm SILKEN tofu OR medium-firm regular tofu, crumbled 

1/4 cup chickpea flour

2 Tbs Go Veggie! vegan soy parmesan OR walnut parmesan/Parma!, or use my homemade recipe Walnut Parm from my book “World Vegan Feast”         

2 Tbs cornstarch or wheat starch, OR plain custard powder

1 Tbs nutritional yeast flakes

1 tsp chicken-style vegan bouillon powder or paste    

1/4 tsp. baking powder          

1/4 to 1/2 tsp salt (or, for an eggy flavor, use 1/8 tsp Black Salt/KalaNamak plus 1/4 to 3/8 tsp regular salt)

1/8 tsp. turmeric (you won't need this if you use custard powder)   

GARNISH:

Smoked paprika

Making the pastry crust:

Mix the dry ingredients in a bowl. In a smaller bowl, whisk the milk with the lemon juice, and then with the oil. Quickly stir the liquid mixture into the dry ingredients and mix briefly, forming the pastry into a ball.  If it's too dry, add cold water just a few drops at a time until it holds together. Don't over mix or the pastry will be tough.

If made ahead of time, place dough in a plastic bag and refrigerate it until you're ready to roll it out (several hours or even several days).

Preheat the oven to 425°F.

Roll out the dough on floured baking parchment to fit a 9" or 10" tart or pie pan (roll out 12” in diameter), which has been greased with Cake Release. (If using a pie pan, just bring the pastry up to the inside top of the pan and flute it, to make a shallow shell-- not over the edge, like an American pie.) Trim the top edge neatly and prick the bottom and sides all over with a fork.

Bake 5 minutes.   Remove from oven (leave oven on). Cool the pastry on a rack.

For the Filling:

Grate the cooled, cooked potato and set aside.

Heat the oil in a large nonstick skillet over high heat. Sauté the green onions and bell pepper until wilted.  Add the crumbled sausage and stir-fry for a couple of minutes. Scrape onto a small cookie sheet and place in freezer to cool quickly.

Blend the Creamy Mixture ingredients until smooth in a blender.

Mix the cooled sausage mixture with the grated potato. 



Spread the mixture evenly over the pre-baked,cooled pie crust, sprinkle with the nondairy cheese, and pour the Creamy Mixture over it evenly.  Sprinkle the top with a bit of smoked paprika.

Place the quiche in the oven and immediately reduce the heat to 400° F. Bake 35 minutes. Cool on a rack for about 30 minutes before serving.

This will keep well, refrigerated, for a few days.

 Nutrition Facts

Nutrition (per serving): 340.2 calories; 41% calories from fat; 15.6g total fat; 0.0mg cholesterol; 624.5mg sodium; 448.6mg potassium; 36.3g carbohydrates; 5.2g fiber; 3.7g sugar; 31.1g net carbs; 13.8g protein; 7.3 points.

 COOKING TIPS

TO MAKE SOY-FREE:

Omit the tofu and use 7 Tbs raw cashew pieces and 6 Tbs more non-dairy milk instead. Use soy-free vegan cheese. Another idea (which I haven’t tried yet) would be to omit the tofu and use 3/4 cup (packed) canned or cooked white beans, rinsed and well-drained.

FOR GLUTEN-FREE AND/OR CORN-FREE VERSION:

Omit cornstarch, wheat starch, or custard powder and, instead, use 2 1/4 Tbs. white rice flour

Use your favorite gluten-free crust recipe.

Enjoy!

It is my understanding from gluten-free friends that GF oats/oatmeal are widely available now. One popular brand is Bob's Red Mill, which states:
“At last, oats that people with celiac disease or gluten intolerance can enjoy, too! Available in three varieties--Rolled, Quick-Rolled and Steel Cut--and made from oats grown by our cooperative of over 200 farmers dedicated to growing only pure, high-grade oats. Each farm delivery is sampled hundreds of times and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities."

You can also order them online at http://www.glutenfreeoats.com/ and amazon.com carries several brands. Check your local health food store, too.

IMPORTANT NOTE ON THE ABOVE: A small segment of celiacs react to even pure, GF-certified oats. See my comments in the comment section of this post for more on that.

BRYANNA'S SIMPLE UMAMI-LACED VEGAN BEAN BURGERS

Can be GF and/or Soy-Free

Yield:  8 Burgers

These are best made a day ahead of serving time, and can be frozen in a freezer container with pieces of cooking parchment between them.

Note: If you don’t have pinto beans, you can use Romano beans or small red beans (not kidney beans).

2 tsp dark sesame oil  

1 medium onion, minced       

4 oz mushrooms (cremini or button), chopped fine (1 cup chopped)

2 cups cooked or canned pinto beans, rinsed, drained and coarsely mashed
1 1/4 cup uncooked rolled oats (old-fashioned oatmeal) (can be GF, see note above)     

8 oz grated raw potato, liquid squeezed out and discarded  

3 tablespoons dry red wine (can be non-alcoholic)    

3 tablespoons soy sauce OR Soy-Free Sauce (See recipe below)

(Note: DON’T use Bragg’s, please! It’s just as high in sodium as plain old soy sauce, but is not fermented, so it doesn't have the same umami qualities—read this article)    

3 tablespoons ketchup (organic is available)

3 tablespoons nutritional yeast flakes

1 tablespoon dark miso (can be chickpea [here or here] or azuki bean miso)     

1 tsp smoked paprika 

3/8 tsp fine sea salt      

1/2 tsp garlic granules

1/2 tsp EACH dried basil, oregano, thyme, sage, and ground cumin           

            freshly ground black pepper to taste  

             

In a medium non-stick skillet (or cast iron or hard anodized) heat the sesame oil.  Add the onions and mushrooms and sauté over medium heat until the onions have softened.  Remove from heat. (Alternative: You can cook the mushrooms and onions in the sesame oil in a covered microwave-proof casserole for 4 minutes instead.)

Mix the softened onions and mushrooms in a large bowl with the mashed beans, oats, and squeezed grated potatoes. 

In a small bowl, whisk together the wine, soy sauce, ketchup, nutritional yeast, miso, paprika, salt, garlic granules, herbs and spices, and pepper.  Add to the mixture in the large bowl and stir together thoroughly.

Preheat oven to 350ºF.

Divide the “batter” into 8 approximately 1/2-cup portions on 2 small parchment-lined baking sheets and pat down to patty shapes, not touching.  

Cover loosely with foil, not touching the tops of the patties, but sealed around the edges of the pans.  Bake for 20 minutes.  Cool thoroughly, then refrigerate until cold all the way through and firm.

Before serving, brown in a non-stick skillet (or cast iron or hard anodized), lightly oiled (dark sesame oil is good).  Cover and cook over medium-high heat for a few minutes, until the bottom is browned, flip over and brown the other side.  Serve as is with ketchup, gravy or other sauces, or on a bun with all the trimmings.

 Nutrition Facts

Nutrition (per burger):

175.3 calories; 12% calories from fat; 2.6g total fat; 0.0mg cholesterol; 461.7mg sodium; 516.5mg potassium; 29.8g carbohydrates; 7.1g fiber; 3.1g sugar; 22.6g net carbs; 9.1g protein; 2.9 points.



 

Enjoy!