Garlic Scape Soup


Garlic scapes are one of the most unusual, yet beautiful, items you’ll find at the farmers’ market. Fleeting, too, as they’re only around for a few short weeks in early summer. They can be used in a variety of ways—in stir-fries, pesto, scrambled eggs, and even replace a utensil in this Grilled Mushroom Satay with Garlic Scape Skewers I made a couple years ago.


With a lovely bunch of scapes on hand, today I decided on soup. A pretty puréed soup full of healthy ingredients and mild garlic flavor. Potatoes give it body and some fresh spinach helps keep the vibrant green color, although the addition of the milk dilutes it a bit. Garnished with fresh thyme from my herb garden and a sprinkling of pistachios to maintain the green color scheme, we had a light, but delicious lunch.

Originally thinking this would need to go through a fine mesh sieve after puréeing, it didn’t. I discarded the thicker last few inches of each scape and this resulted in no fibrous pieces remaining after pureeing. Was it smooth as silk? No, but darn close. Enjoy!

Garlic Scape Soup

2 tablespoons extra-virgin olive oil

Salt

Garlic scapes, cut into 2 inch pieces, to measure 2 cups (cut off the end from the flower bulb on up and if the other ends seem fibrous, cut off a few inches there as well)

½ a large yellow onion, chopped

1 medium to large russet potato, peeled and cut into ½ inch dice

1 teaspoon fresh thyme leaves, plus more for garnish

A couple handfuls of fresh spinach leaves

4 cups good quality vegetable broth/stock (homemade is ideal)

1 cup milk of choice (whole, low-fat, cream, almond, evaporated, etc.)

1 tablespoon sherry vinegar or fresh-squeezed lemon juice

Freshly ground black pepper, to taste

Chopped pistachios for garnish

Heat olive oil over medium heat in a stockpot or Dutch oven. When oil is hot, add scapes and onion, sprinkling with a little salt. Cook, stirring occasionally until scapes and onions are tender, about 5 minutes. Stir in potato, thyme leaves, and spinach; add another small sprinkle of salt. Cook for an additional minute or two. Add stock/broth, increase heat to medium-high, and bring to a boil. Cover pan, with lid slightly askew, and reduce heat to low. Cook for about 15 minutes, until potatoes are tender. Remove from heat.

Using an immersion blender, purée soup until very smooth (alternately, purée in a blender in small batches, venting the lid to let steam escape, and return to pot). Place pot over medium heat and stir in milk, cooking until heated through, but not boiling. Add sherry vinegar or lemon juice and stir. Season with freshly ground black pepper and additional salt, if necessary.

Ladle into bowls and garnish with reserved thyme and pistachios. Makes 4-6 servings.

Buffalo Cauliflower with Cool Ranch Dipping Sauce

Buffalo Cauliflower with Cool Ranch Dipping Sauce
Even though Buffalo wings had become bar food standards before I turned vegetarian, I’ve never had them. The smells of blue cheese dressing (I can’t stand blue cheese) and Buffalo sauce combined turned me off completely, as did chicken wings in general.

Then 25 years or so after I’d written off Buffalo anything entirely, a recipe for veggie balls in Buffalo sauce, served with ranch dressing instead of the dreaded blue cheese, popped up in my newsfeed. The recipe’s Buffalo sauce had a high butter to hot sauce ratio and I ended up not liking the butter overload and upset stomach that resulted.

Resolved to avoid Buffalo sauce for the rest of my life, I reluctantly decided to try it again after reading rave reviews of the Buffalo “wings” at a newly opened vegan restaurant in St. Paul. Having a few days left of our recent vacation, Pete and I enjoyed a weekday lunch date at J. Selby’s, which as far as I know, is the only vegan St. Paul restaurant. Based on those reviews, we started with the Buffalo “wings,” which were made from cauliflower. So delicious, and we both had to exercise restraint in order to not finish the entire order before our entrées arrived. With vegan meaning no “real” butter, there was neither a butter overload nor an upset stomach—yay!!

"Cheddar" Cauliflower

Battered Cauliflower

At home in my fridge’s crisper was a head of orange, also called cheddar, cauliflower and thoughts of making my own version began to percolate (the color doesn’t change the taste–it’s the same as white cauliflower). After looking at several recipes, I adapted one from the Frank’s RedHot Sauce website, mainly because their hot sauce was supposedly the secret ingredient in the first ever Buffalo Wings to come out of Buffalo, New York.

Baked Cauliflower

This recipe called for less butter than the ill-fated one referred to earlier, and to make it vegan like J. Selby’s, I replaced that butter with a combo of vegan margarine and non-hydrogenated shortening.

White or brown rice flour could be substituted in place of the wheat flour for a gluten-free option. I include a recipe for ranch dipping sauce, but if you want traditional blue cheese, go for it (while I stifle a gag).

Of course, these crispy, spicy, cauliflowery nuggets will make an awesome appetizer at your next party, but they also will stand in just fine in place of dinner while you absent mindedly eat the entire batch you made to test the recipe on a Tuesday night after work. Don’t ask me how I know. Enjoy!

Crispy Buffalo Cauliflower

 

Buffalo Cauliflower with Cool Ranch Dipping Sauce

Adapted from this Frank’s RedHot Sauce recipe

½ cup whole wheat pastry flour (substitute brown rice flour for gluten-free)

½ cup unbleached all-purpose flour (substitute rice flour for gluten—free)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

1 cup water

1 medium head white or orange (also called cheddar) cauliflower, trimmed and cut into florets

½ cup Frank’s RedHot Original Cayenne Pepper Sauce

2 tablespoons vegan butter, such as Earth Balance, melted

1 tablespoon non-hydrogenated shortening, such as Spectrum Organic, melted

Cool Ranch Dipping Sauce (recipe follows)

Preheat oven to 450 degrees F. Lightly oil a large baking sheet or line it with parchment.

In a large bowl, whisk together flours, garlic powder, onion powder, and salt. Whisk in water and continuing whisking until very smooth. Dump in your cauliflower florets and stir until evenly coated.

Using tongs, move cauliflower pieces to prepared baking sheet, shaking off excess batter into the bowl as you do so (I had some batter left over). Make sure florets are evenly spread out on baking sheet, in a single layer. Bake for 20 minutes, until coating is golden, rotating baking sheet at about the 10-minute mark for even browning.

Meanwhile, mix Frank’s RedHot Sauce together with the melted butter and shortening.

Remove florets from the oven and drizzle with sauce mixture and toss with a spatula to evenly coat. Return to the oven for about 10 more minutes, until cauliflower begins to crisp.

Remove cauliflower to a platter and serve with ranch or blue cheese dressing. Makes about 6 appetizer servings.

Cool Ranch Dipping Sauce

1/3 cup plain Greek yogurt, regular or vegan

1/3 cup mayonnaise (I use vegan Earth Balance Mindful Mayo)

¼ cup milk of choice (skim, almond, soy, etc.)

1 teaspoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

¼ cup chopped fresh herbs (I used a combination of chives, garlic chives, and parsley)

Salt and freshly ground black pepper, to taste

Whisk yogurt, mayo, milk, lemon juice, and mustard together in a small bowl. Stir in herbs, salt, and pepper. Chill until ready to serve.

Hotel Donaldson’s Signature Lavosh ala Suzanne


I’ve made a lot of pizza crusts in my life. Sometimes thick, sometimes thin, and all sorts of in between. But until a few days ago, I had never made a cracker thin crust or anything resembling lavosh (an Armenian cracker bread or flatbread, either yeasted or unleavened). Never really thought about making it either until I was inspired by the always inspirational Sarah Nasello. She and her husband Tony write a weekly food column in the The Forum, and this week it included a recipe for the Hotel Donaldson’s Signature Lavosh.

The Hotel Donaldson (HoDo for short) is a trendy boutique hotel in cool downtown Fargo, North Dakota (yes, I said cool and North Dakota in the same sentence!), that is home to both a great casual restaurant/bar and wonderful fine dining restaurant. No visit to Fargo is complete without a visit to HoDo.

After reading Sarah’s column, my mind immediately thought of combining the recipe with yummy Shaved Asparagus Pizza from the super talented Deb Perelman’s Smitten Kitchen Cookbook—one of the most used in my collection.

With it being asparagus season, I just made the pizza a few days ago and used smoked mozzarella for the first time, along with the addition of shaved fennel. Wow, did that rock! Figuring if I lightened up the topping volume and added some spring color from shaved radishes, this would make the perfect “Suzanne” version of Signature Lavosh.

I made the dough exactly as the recipe was written, with the exception of adding ½ cup whole wheat flour in place of some of the all-purpose flour—I just feel less guilt about anything in the pizza family if I can say, “But it’s whole grain.” And even though this is a yeast dough, there’s no need to let the dough rise when using instant yeast.

This is a really nice dough to work with, but not having a pasta roller, I was a bit worried about getting it rolled thin enough. No need—it rolled out beautifully. It’s probably not quite as thin as it would be through a pasta roller, but it’s darn thin and got nice and crispy like lavosh should be. My mom offered to bring the pasta roller they haven’t used in years when they come for Easter, and I think I will take her up on that. The difference will be interesting to see.

Sarah’s recipe also mentions running a dough docker, which I had to google to find out what it was, across each rolled out piece of dough. It’s a spikey roller thing that will help keep air bubbles from forming as your lavosh bakes. Instead I poked the dough all over with a large meat fork and it seemed to do the trick.

The cheeses you top the lavosh with can be switched up to your liking and/or what you have on hand. Directly on top of the flatbread I used a mixture of half smoked mozzarella and half regular, plus I sprinkled a little fresh parmesan over the vegetables.

Speaking of vegetables, you could vary them as well. Any spring veggies that can be shaved super thin with a mandolin or vegetable peeler would work. The combo of asparagus, fennel, and radish was delicious and pretty, and I could see carrot or red onion put in the mix as well. Just keep in mind not to top this like a more heartily-crusted pizza. The lavosh is light and somewhat delicate, so you don’t want to weigh it down with heavy toppings.

Another change from Sarah’s original recipe I made was to increase the oven temperature. I used half the dough the first night following the 350-degree instruction for convection ovens (375 for regular). When I made the remaining dough into lavosh the next night, I increased the temp to 400 in my convection oven, so non-convection would be 425 degrees F. My results were better with the higher temperature. And I did use a pizza stone.

This light, cracker-crisp lavosh with wisps of spring veggies and a light sprinkling of cheese is the perfect first-peek-of-warm-weather supper accompanied by a nice glass of rosé. Enjoy!


Hotel Donaldson's Signature Lavosh ala Suzanne

Adapted from the Hotel Donaldson’s Signature Lavosh and the Smitten Kitchen Cookbook’s Shaved Asparagus Pizza

Lavosh:
1 cup water, lukewarm (not hot)

1 teaspoon instant dry yeast

1 ½ teaspoons honey

1 ½ teaspoons butter, melted and cooled to room temperature

2 cups all-purpose flour (can substitute up to ½ cup with whole wheat flour)

½ cup semolina flour

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper

Preheat oven to 425 degrees F. (400 for convection ovens). If using a pizza stone, place it in the oven now. Otherwise, line a baking sheet with parchment paper.

In the bowl of a stand mixer, or a large mixing bowl, place the yeast on the bottom and then add the water. Allow the water to fully saturate the yeast, then add the honey, followed by the melted butter (make sure it is not hot).

Add the dry ingredients one at a time starting with the flour, then the semolina and adding the salt and pepper on top. Use the dough hook attachment to knead the dough until all the ingredients are incorporated and the dough becomes soft and pliable, about 5 to 10 minutes.

Portion dough into desired serving size (I portioned it into 4 servings, about 8 oz. portions each, and used 2 for the toppings below and refrigerated the other half to make more the next day). (The Hotel Donaldson uses 4-ounce portions to create a single serving approximately 4 inches wide and 12 to 14 inches long, and you can vary the size according to your needs.)

Gently knead each portion into a ball, then lightly flatten into a disk. Use dough immediately or wrap each portion in plastic and refrigerate for up to one week. To freeze, place wrapped disks in a plastic freezer bag or airtight container and freeze for at least one month. Allow dough to thaw overnight in the refrigerator.

If using a pasta roller, the dough performs best when chilled first, so refrigerate for at least 15 minutes. If rolling by hand with a rolling pin, room temperature dough is best.

To make the lavosh, run each disk of dough through a pasta roller, starting on the #3 or #4 setting, and then decrease the setting and run through again until it is thin enough to run through the lowest setting, until the sheet of dough achieves a desired thinness of 1/8-inch or lower.

If not using a pasta roller, generously flour your counter (or a silicone baking mat) and use a floured rolling pin to roll dough super thin, no thicker than 1/8th inch, into the desired size. While you’re rolling, check occasionally to make sure dough isn’t stuck to the floured surface.

Place each dough sheet on pizza stone or baking sheet, leaving at least 2 inches between each. Before placing in the oven, run a dough docker across each sheet, or use a fork to gently create holes evenly over the dough.

Bake for 6 to 9 minutes until lightly golden on the edges. Remove from oven to a cooling rack until ready for your toppings.

Toppings for half a batch of the lavosh dough made into 2 flatbreads:
1/2 to 1/3 pound of asparagus spears, thicker stalks work best

½ a medium fennel bulb, trimmed

About 4 larger radishes

A couple teaspoons good quality extra-virgin olive oil (the kind you reserve for drizzling or bread-dipping)

A pinch or two of crushed red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Three scallions, white and green parts, sliced

A total of about 6-8 ounces shredded mozzarella, smoked mozzarella, and parmesan (or other cheese(s) of choice)

Using the end of each asparagus spear that you would normally trim off as a handle, lay the asparagus flat on a cutting board and peel off thin “shavings” with a vegetable peeler. Once the spear gets too small to continue peeling, cut the rest of each spear into super thin strips, discarding the tough “handle” end.

Slice fennel and radishes a little thicker than paper thin on a mandolin, or if you don’t have a mandolin, use a sharp knife. Place all veggies in a medium bowl and toss with olive oil, red pepper flakes, if using, and salt & pepper.

Top each lavosh with a light layer of shredded cheese(s) (reserving some for sprinkling over the veggies). Place a layer of veggies (dividing evenly between the two flatbreads) over cheese and sprinkle with reserved cheese (I used freshly grated parmesan).

Bake 5-8 minutes, until cheese is melted and lavosh crisps a bit more. Remove from oven and immediately sprinkle with scallions. Slice and serve. Makes 2-4 servings.

Roasted Squash, Apple, Spinach, Caramelized Onion Pizza

OLYMPUS DIGITAL CAMERAAnyone who knows me or who reads my blog knows I love pizza. And the thing I love most about pizza is cheese. Sure, my pizza recipes are chock full o’ veggies, my crust is always whole grain (or whole vegetable in the case of cauliflower crust pizza), and overall, healthier than your typical pizzeria grease bomb, but cheese is consistently front and center. Until now.

The basis for this recipe popped up in Friday’s New York Times Cooking email and being it was from one of my favorite vegan chefs, Chloe Coscarelli, it caught my attention. What sealed the deal was everything this pizza called for was already in the fridge or pantry and there would be no need for a stop at the store to make it our Friday-night-after-work-dinner, prepared while enjoying a beginning-of-the-weekend glass of wine. I’ll stop with the hyphenated phrases now.

This pizza has no cheese, but I guarantee, you won’t miss it. The saucy white bean puree provides a tang and richness making cheese unnecessary. Yes, I said that. This cheese-is-the-best-thing-about-pizza person said that (okay, NOW, I’ll stop with the hyphenated phrases).

Experience has taught me to always read comments included after an online recipe and in this case, it brought a suggestion taking the flavors over the top. The idea of drizzling with a balsamic reduction when the pizza comes out of the oven is spot on and that made me think an additional drizzle of good quality olive oil (the kind you reserve for drizzles or dipping, not cooking) would be a great addition as well.

Most of this recipe can be made in advance, so you can eat at a reasonable weeknight time if you plan ahead. The white bean purée can be made up to a couple days in advance, the squash can be roasted the day before, and if you’re doing a homemade pizza crust, your dough will benefit from an overnight slow rise in the fridge. Even the balsamic reduction can be made ahead of time as well, and refrigerated until needed. The result is a hearty, filling, pizza-craving-satisfied meal, and you won’t miss the cheese! Enjoy!
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Roasted Squash, Apple, Spinach, Caramelized Onion Pizza

  • Servings: One 12-inch pizza
  • Print
Based on this NYT Cooking Chloe Coscarelli recipe

Garlic White Bean Purée:
1 (15-ounce) can cannellini or other white beans, rinsed and drained
¼ cup extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 large or two small cloves garlic, peeled and minced
½ teaspoon dried thyme
3/4 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons water

Pizza:
2 tablespoons extra-virgin olive oil, divided
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, thinly sliced
Sea salt
Freshly ground black pepper
1 cup fresh spinach, chopped
1 apple, diced

Dough:
Pizza dough, preferably whole wheat (store-bought is fine, or make your own)

Drizzles:
Balsamic reduction (in a small saucepan, bring 1 cup balsamic vinegar to a boil, reduce to a simmer and continue simmering until reduced to 1/3 cup. Unused portion can be refrigerated for another use.)
Good tasting olive oil

Preheat oven to 375 degrees F.

Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made up to two days in advance.

Place squash on a rimmed baking sheet and toss with a tablespoon of olive oil and season generously with salt and pepper. Roast for 20-30 minutes until squash is fork-tender, turning once with a spatula. Remove from oven and set aside.

Turn oven heat up to 450 degrees F. Place pizza stone in oven, if using.

While squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat and sauté onions until soft and lightly caramelized, about 15-20 minutes. Season generously with salt and pepper.

Stretch or roll homemade or store-bought pizza dough into a 12-inch circle. Spread a layer of the garlic white bean purée evenly over the dough. (You will only use about half of the purée—use the rest as a dip for veggies or pita chips.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and diced apple. Season with salt and pepper.

Bake on pizza stone or pizza pan at 450 degrees for about 15 to 20 minutes, rotating halfway through baking time, until the crust is golden. Remove from oven and drizzle pizza with balsamic reduction and good quality olive oil. Slice and serve. Makes one 12-inch pizza.

 

Caramelized Onion and Mushroom Quesadillas with Homemade (or not) Corn Tortillas

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After a weekend of pain from an abscessed tooth and then a soft foods diet the following weekend (because of stiches from a surgical root canal), I’ve finally been able to enjoy eating again. Real food, not mush. Oh, the simple pleasures in life we take for granted!

Ever since I bought my tortilla press last fall, I’ve been wanting to incorporate homemade corn tortillas into a blog post. Looking through the archives, I found more taco recipes than I realized, so that led me in the quesadilla direction instead.

The homemade tortillas are extremely easy and bring a fresh aspect that I’ve never experienced in a corn tortilla before. But by no means do you need to make homemade tortillas to enjoy this recipe. Good quality, fresh store-bought tortillas will work just fine, as will fresh flour tortillas.

Corn tortillas are made with masa harina, which looks similar to corn meal, but is not the same thing. Do not substitute corn meal or regular corn flour—they’re produced from different types of corn and are processed differently and won’t produce the same results.

I’ve seen masa harina in the international section and the baking aisle of large supermarkets in 8 pound bags. Knowing it would probably take me years to use that much, I ordered a 24-oz. bag of Bob’s Red Mill organic masa harina from Amazon. With organic, you can be assured it’s made from non-GMO corn.

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For a time-saving convenience, I used a pre-shredded bag of slaw (Trader Joe’s organic), but if you have the time, by all means, shred your own. The slaw can be mixed up the day before (I think it tastes even better after a day in the fridge) and the caramelized onions and the mushroom mixture can all be made a day or two ahead of time as well. With all the bold flavors in this recipe, if you choose to go vegan by omitting the cheese, you’ll still have a delicious meal. Enjoy!
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Caramelized Onion and Mushroom Quesadillas with Homemade (or not) Corn Tortillas

Slaw:
One 9 oz. bag pre-shredded coleslaw (green cabbage, red cabbage, carrot), or shred your own

2 scallions, thinly sliced

1 teaspoon celery seed

¼ cup apple cider vinegar

1 tablespoon whole grain mustard

1 tablespoon pure maple syrup

1 tablespoon orange juice, preferably fresh-squeezed

¼ cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Whisk together vinegar, mustard, maple syrup and orange juice. Slowly drizzle in olive oil, while whisking, until fully incorporated.

Place coleslaw mixture, scallions, and celery seed in a large bowl and toss to combine. Pour some of the dressing over and mix. Add more dressing as desired (you probably won’t use all of it). Season to taste with salt and pepper. Cover and chill while you make the filling and tortillas, or overnight for even better flavor.

Tortillas:
1 cup masa harina (see my babbling above for more info on masa harina)

Pinch of salt

¾ cup hot, but not boiling water

In a medium mixing bowl, combine the masa harina and salt. Stir in the hot water until combined. Knead with your hands for about a minute. It should feel smooth, but not sticky, and easily form a ball. If dough feels dry and crumbly, add a tablespoon of water. If too sticky, add a tablespoon more masa harina.

Cover the bowl and set aside for about a half hour while you make the filling (recipe below). After the dough has rested and your quesadilla fillings are made, divide dough into 8 pieces and roll each into a ball (they will each be about the size of a ping pong ball).

Cut the sides open of a quart sized zip-lock bag. Open your tortilla press and lay open bag on press. Place a ball of dough in the center of press and fold the other side of the bag over the dough. Close the top of the press over the dough and push down the handle to flatten the ball.

Heat a dry cast iron skillet over medium-high heat. When hot, lift the top half of the bag off the flattened dough and peel the dough off the other layer of plastic and place in the hot pan. Cook a minute or two and flip, cooking another minute or two more. Transfer to a clean tea towel and fold up to close.

Repeat with remaining dough, keeping cooked tortillas wrapped in the tea towel.

Filling:
2 tablespoons extra virgin olive oil, divided

1 large onion, thinly sliced

½ tablespoon brown sugar

2 tablespoons balsamic vinegar

8 oz. cremini (baby portabella) mushrooms, thinly sliced

2 cloves garlic, minced

½ jalapeño pepper, minced (use as many of the seeds you’d like to get desired amount of heat)

Shredded cheese of choice, I used a Swiss/gruyere mixture, or omit cheese for a vegan version

Heat one tablespoon oil in a cast iron or other heavy skillet over medium-low heat. Add onions and cook, stirring occasionally, for about 10 minutes. Stir in brown sugar and cook another minute or two. Add balsamic and cook for another 5 minutes or so, stirring occasionally. Transfer onions to a plate and set aside.

Wipe out pan and place over medium heat and add second tablespoon of olive oil. When hot, add mushrooms and cook for several minutes, until they start releasing a little moisture. Stir in garlic and cook a few more minutes. Add minced jalapeño and cook another couple of minutes. Transfer to a plate and set aside.

To assemble quesadillas, heat a cast iron skillet or grill pan over medium heat, brush with a little olive oil. Top one tortilla with some of the onion mixture, followed by mushroom mixture, and then cheese, if using. Place in pan and cook several minutes (I cover the pan to help the cheese melt). Once cheese is melted and bottom of tortilla is getting a little crisp, place another tortilla on top and press down. Carefully flip quesadilla and cook other side for another several minutes.

Transfer cooked quesadilla to a plate and cut into wedges. Serve topped with chilled coleslaw. Makes 4 quesadillas.

Crispy Tofu with Spicy Sweet Garlic Sauce


I’ve had tofu so bad I wouldn’t serve it to my worst enemy and I’ve had tofu so good I wanted it all to myself and wouldn’t even share with my best friend. This recipe is the “so good you won’t want to share” kind.

The secret ingredient that makes this tofu crispy like deep fried without deep frying it is the arrowroot powder/starch/flour (all the same, just different names). It ever so slightly coats each piece of tofu and enables the pieces to crisp up and taste like you’re eating something much less good for you. The spicy sweet garlicy sauce takes things over the top.

Arrowroot isn’t difficult to find—small bottles can be found with the spices at regular grocery store and larger bags can be found in the natural foods section of well-stocked grocery stores, at natural foods stores, and online. I like Bob’s Red Mill brand. You could use corn starch if you can’t get arrowroot, but corn starch is much more processed and most likely contains genetically modified corn (boo, hiss!).

The recipe is from a cookbook I purchased after seeing the author on one of the local Saturday morning news shows. Vegan chef Tess Challis was in town to present at the Twin Cities Veg Fest, which I wanted to attend, but just couldn’t fit it into my jam-packed weekend.

One of her cookbooks is called Food Love and I looked it up online to potentially order and ended up ordering the e-version, which was only $10; I got it immediately and no trees were harmed in the process. There are a number of recipes I’d like to try and this was the first. Based on how good this was, I’m excited to make more. Enjoy!

Crispy Tofu with Spicy Sweet Garlic Sauce

Slightly adapted from a Food Love by Tess Challis recipe
1 pound extra firm tofu, organic and non-gmo, sprouted if you can find it

2 tablespoons tamari (darker, richer and less salty than soy sauce, and wheat-free)

1 teaspoon granulated garlic or garlic powder

2 tablespoons arrowroot powder/starch/flour (less processed and non-gmo compared to cornstarch)

1-2 tablespoons grapeseed or coconut oil (I used grapeseed for a more neutral flavor)

Sauce:
¼ cup sriracha sauce

¼ cup raw agave (honey [not vegan] or maple syrup would work as well)

2 tablespoons water

4 cloves garlic, peeled and minced

Sliced green onions, for garnish

Cut block of tofu into quarters, and each quarter into two slices. Lay slices flat on two layers of paper towel. Cover with two more layers of paper towel and lay a cutting board on top. Set something heavy, like a cast iron pan or a big can of tomatoes on top and let sit 30 minutes; this will remove moisture from the tofu.

While tofu is pressing, mix sriracha, agave, water and minced garlic in a small bowl. Set aside.

Cut each tofu slice into quarters and place into a large zip lock bag. Mix tamari and granulated garlic in a small dish. Put arrowroot in another small dish. Pour tamari mixture over tofu, seal bag, and toss to coat. Sprinkle arrowroot starch/flour, in several batches, over tofu, and shake bag after each batch.

Heat a 10 inch cast iron skillet over medium high heat. Add 1 tablespoon grapeseed or coconut oil. When oil is hot, lay about half the tofu pieces in the pan, cook for 3 minutes, turn, and cook 3 minutes more. Remove tofu to a paper towel lined plate.

Add another tablespoon oil, if necessary, to pan and when hot, add remaining tofu and cook the same as the first batch.

Serve with garlic sriracha sauce and green onions as garnish. Makes about 4 servings.

Vegan Chorizo and Crispy Potato Tacos

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Yesterday was National Taco Day. Seems like there are more and more of these “holidays” I’ve never heard of before, Siblings Day, Pet Day, Popcorn Day, etc. Today is National Kale Day. I kind of like them—it’s actually rather fun to have a theme for the day.

I hadn’t really given Taco Day much thought until I remembered I had some Trader Joe’s vegan chorizo in the fridge and some fresh corn tortillas. A quick google of chorizo tacos brought up a number of recipes, but the one that caught my eye had “crispy potatoes” in the title. My potato-loving husband would definitely approve.

I had all the ingredients or suitable substitutes on hand and this all came together quickly for an easy, filling, and delicious weeknight meal. And there were plenty of leftovers for Day After Taco Day lunch. Enjoy!

Vegan Chorizo and Crispy Potato Tacos

Adapted from this Serious Eats recipe

One pound russet or gold potatoes, cut into 1/2-inch dice

Kosher salt

1 tablespoon white vinegar

4 tablespoons vegetable oil, divided (grapeseed works well)

12 ounces fresh vegan chorizo sausage (Trader Joe’s is my favorite)

To serve:
10 warm corn tortillas

Sliced yellow onion

Fresh arugula

Chopped fresh tomato

Homemade or all natural store-bought salsa verde

Lime wedges

Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.

Meanwhile, heat a tablespoon of the oil in a cast-iron skillet over medium heat, add chorizo and break it up with a spatula. Cook until just beginning to crisp. Remove chorizo from pan to a bowl and set aside. Wipe pan clean.

In the same pan, heat 3 tablespoons vegetable oil over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.

Add cooked chorizo to pan with potatoes. Toss to combine and season to taste with salt, if needed (mine didn’t need additional salt). Serve chorizo and potato mixture immediately in warm tortillas with onions, tomato, arugula, salsa verde, and a squeeze of lime.