Mindy’s Pistachio Halva Bites

February 2014 Supper Club 205

Pistachio Halva Bitess
From Mindy Miner

The recipe is from a book by Douglas McNish called Raw, Quick & Delicious. I made one modification because I can’t find bulk sesame seeds anywhere close by and it’s too expensive to use the bottled version. Also, I doubled the recipe for last night’s crowd. Here goes…

1/2 cup whole raw pistachios (I bought shelled ones)
1 cup raw sesame seeds, divided (I used 3/4 cup raw, sliced almonds and enough sesame seeds to roll the balls in)
1/4 cup tahini
1/4 cup agave nectar
1 tsp. vanilla

1. Process pistachios (and almonds, if using) in a food processor until roughly chopped. Transfer to a bowl.
2. In food processor process tahini, agave and vanilla until smooth. Add to nut mixture and stir until it forms a large smooth ball.
3. Using a tablespoon, scoop up about 15 equal portions. Roll each portions in the palm of your hand and then in raw sesame seeds.
4. Place balls on plate or baking sheet covered with parchment paper and place in the freezer for 10 minutes. Serve immediately or transfer to an airtight container and refrigerate for up to 7 days.

Enjoy!

Advertisements

Vegan Gruyere and Beet Carpaccio

Below, find the fun sort of things I do in my classes

Oh, Miyoko! Our supper club guests were swooning over your version of vegan gruyere… I demoed it, but all the credit goes to you. I will add that if you want to make this exactly like what you tasted at Thought-Design, folks, use 2 T of South River Chickpea miso and you’ll need to learn to make rejuvelac, too. It’s not so pretty, but it is tasty!

image2

So if you want something really pretty and really delicious, try the roasted beet carpaccio I brought. I garnished it with beluga lentils (you can use du puy!) and an almond ricotta. I put the overlapping flower shapes on squares of wax paper and then composed the salad on site. Voila!

February 2014 Supper Club 192

Here’s how you do it…
Salt-roasted Beet Carpaccio with horseradish ricotta and French lentils
(serves 4-6)

Beets
Ingredients:
1 box Kosher salt
3 medium beets, rinsed

Method:
Preheat oven to 350 degrees
Put a layer of salt, ¼ inch deep in a loaf pan. Place clean beets on salt. Do not let them touch.
Pour salt over beets until covered.
Roast in oven for about an hour. Remove pan from oven and let sit until cool.
Peel off skins and slice beets thin with a mandoline. Place them in an overlapping flower pattern on wax paper to keep until ready to assemble.

Lentils
Ingredients:
2 cups water
1 cup du puy lentils, rinsed and drained
1 veggie
bouillon cube (preferably no MSG)

Method:
Put all ingredients into a small, heavy-bottomed saucepan. Bring to a boil and quickly lower to barely a simmer. Cook for 20 minutes and remove from heat. Let cool 15 minutes.

Horseradish Ricotta
Ingredients:
1 cup whole, blanched almonds, soaked for 4-6 hours or overnight
2 T lemon juice
1 tsp. horseradish, or to taste
¼ cup plain yogurt
½ tsp. sea salt
Several grinds fresh pepper

Place all ingredients in food processor and run until it has reached a consistency you like. You will probably have to stop and clean the sides with a spatula a few times.

To assemble:
Lay each beet ‘flower’ on a salad plate. Spread ¼ cup ricotta in the center and sprinkle with drained lentils. Garnish with sunflower shoots of flat-leaf Italian parsley.

Morgan’s maple-roasted almond butter

Morgan Doane shared a quick and easy–and delicious–way to make maple-roasted almond butter at our February supper club. Check out the directions below!

???????????????????????????????

Maple-roasted Almond Butter
16 oz. raw almonds
2-3 T maple syrup
½ tsp. cinnamon
½ tsp. salt

Preheat oven to 375 degrees. Mix raw almonds together with maple syrup and pour onto a cookie sheet lined with parchment paper. Bake for 15 minutes, pulling the sheet our every five minutes to stir. Allow to cool slightly—not too cool or they will be hard to handle. Pour almonds into the food processor and begin to process. This can take a long time (10-20 minutes) depending on the size of your processor and your motor. Stop every so often to scrape down the sides with a spatula. The almonds will go through many stages, including coarse sand, sticky dry mass, clumping mass and finally smooth butter. When is begins to move from clumping together to smooth butter, add the cinnamon and salt. Process until fully incorporated.

February 2014 Supper Club 204

Red Quinoa Salad with Veggies

There are so many delicious dishes at every supper club, but a few start to get a buzz around them and those are the ones that get recipe requests. Unfortunately, we don’t always get a beautiful photo of each sought-after dish, so you’ll just have to imagine what this one looks like.

sp2

Sue Smith’s Quinoa Salad with Veggies

Ingredients
1/2 cup red quinoa
1 cup water

1 green pepper, diced
1 1/2 cup carrots, small dice
1 cup diced red cabbage
1/2 cup minced red onion
1/4 cup minced sun-dried tomatoes (from an oil-packed jar)

2 T red wine vinegar
4 tsp. dijon mustard
2 tsp. olive oil
salt and pepper to taste

1 cup almond/cashew feta cheese. Find a video/recipe for that here or use your own. Personally–this is Sue speaking–this one looks pretty good. You might try a little kalamata olive juice in place of the oil or the water.

Directions
Simmer the 1/2 cup quinoa in the water for about 15 minutes until water is fully absorbed.

Set aside to cool while you finish dicing veggies.

Whisk together red wine vinegar and next three ingredients. Combine almond/cashew feta with quinoa. Fold in veggies. Sprinkle with dressing and fold all together. Voila! P.S. In the montage below, you can see Sue’s empty dish!

supper club montage

Farmer’s Market Bounty

farmer's market 002

If you ever wondered what $53 dollars could buy for you at the Fulton Street Farmer’s Market, here you go! I am terrible at remembering how much of something I got so you’ll just have to eyeball it, but I can certainly list it. The only thing I bought that wasn’t homegrown was some Gilroy, California shallots. Other than that, it is Pure Michigan. From Blandford–always my first stop–I got an enormous head of broccoli, some cauliflower, a celery leaf heavy bunch o’ celery, two bundles of Tuscan kale and some flat-leaf parsley. After that, it was a blur that included red-skinned potatoes, 3 pints of hot peppers (a mix of habanero and cherry bomb) for Roger, two beautiful heirloom tomatoes, tons of peppers to freeze (green, pimento and poblano, tons of apples to perfect my apple pie pizza–Honey Crisp, Zestar and Fuji–and Michigan pears.  This will easily feed the two of us for a week.  Love, love, love my home state!

Chef Dave’s Vegan Meatloaf

food 022

As the exec chef for Barfly Ventures, Dave Ogren was no stranger to creative vegan cuisine.  Recently, he decided to head west to start up a new restaurant in the San Diego bay area.  But before he leaves, he promised me this recipe that he uses in all kinds of applications–ground beef substitute, vegan meatloaf and in the photo shown above–meatballs in a fresh tomato sauce.

Chef Dave’s Vegan Meatloaf

Ingredients
1 cup dried lentils
1 heaping tb mushroom base mixed w/ 1 qt water and 1 1/2 T of braggs liquid aminos
1 cup brown rice
1 tb Minced garlic
1 large onion diced
1 large russet potato, peeled & grated
2 small carrot, peeled & grated
1 tb garlic powder
1 tb onion powder
1 tsp celery seed
1 tb dried chives
1 tb dried basil
1 tb dried thyme
2 tsp dried oregano
1/2 tsp dried sage
1 tsp white pepper
1 box soft tofu
1/2 cup soy milk creamer
1 cup walnuts, chopped
2 cups oats
2 cups cracker crumbs, processed finely
1 cup mushrooms, chopped

Instructions:
Preheat oven 350 degrees
Combine the lentils, rice, Braggs and mushroom stock in a small pot and cook until tender.
In a large bowl, combine garlic, carrot, potato, onion, mushrooms, nuts, oats and cracker crumbs
Combine soy milk, and tofu to food processor, blend until smooth. Add mixture to bowl.
Add cooked lentils and rice and seasonings.
Fold the contents evenly to distribute them throughout the rice and lentils.
Put mixture into half-pan lined with sprayed parchment paper, cover w/ aluminum foil. Bake 1hr
Cool for 20 minutes before cutting or rolling

Love you, Chef Dave! (far right in photo below, cooking with us at Gilda’s Club), and I look forward to many more adventures together.

(Gilda's Farmstand 028

A Late Summer Stunner

supper club 014

There was something so arresting about this beautiful simple dessert brought by Andrea Hensen and her creative collaborative of food arttists to our recent supper club.  When they first skimmed the skin off the long watermelon, someone thought it was a ham!  But oh no!  It was a glorious watermelon cake.  Cut a long seedless watermelon in half and remove the skin.  Shape each half into a cake shape by cutting a smooth bottom and top.  Set it on a serving plate and slather the top in coconut cream.  See a tutorial for that here.

Then, if you are an artist–like Andrea and her friends–you find your inspiration in sliced fresh fruit, coconut and edible flowers.  I could say more, but a picture is worth a thousand words.

supper club 016

supper club 041