This project of the CCCP is to take a region, cook what they cook and make it vegan, using ingredients available to the CCCP in their locales and when possible from scratch.
The CCCP is presently made up of four gentle souls (and our partners) we are spread throughout the U.S. and Canada.We eat local and we eat NO KILL.
For our first project, the CCCP took on French inspired recipes to celebrate spring time. The second submission comes from our Cave Wizard Matthew.
Try these recipes and see what you think. Please comment with any changes you make to the recipes and any ideas YOU have to play with and make these recipes fun.
Fig Salad
9 purple figs, halved
9 gold figs, halved
6 tablespoons Basic Lavender Honey Vinaigrette (see recipe below)
4 cups red and yellow endive lettuce, halved lengthwise
½ cup “goat cheese” or “ricotta cheese” (see recipes below)
1 small handful chives chopped
For the Lavender Honey Vinaigrette :
¼ cup white wine vinegar
¼ cup sherry vinegar
3 tablespoons of wildflower honey (or for you vegans who don’t eat honey your choice of sweetener)
1 cup extra virgin olive oil
Salt
Freshly ground pepper
For the vegan goat cheese:
INGREDIENTS – day one
2 cups raw unsalted macadamias, soaked 4 hours
1 cup water
1 tsp. probiotics powder
INGREDIENTS – day two
1 teaspoon nutritional yeast
½ tsp. salt
1 tsp. lemon juice
Soak the macadamia nuts in filtered water for 4 hours.
Blend the soaked nuts with 1 cup of filtered water and 1 tsp. probiotics powder in your high-powered blender. Make sure all of the nuts are blended well and there are no chunks.
Transfer the mixture to a cheesecloth-lined strainer that has been placed over a bowl.
Fold the cheesecloth over the cheese and place a weight over the top. Allow this mixture to cure at room temperature for a full 24 hours.
Once the cheese has cured, mix in the nutritional yeast, salt, and lemon juice.
Place the mixture in a Saran wrap lined spring form pan (I used a 5” pan) and place in the refrigerator to firm-up.
For the vegan Ricotta cheese:
14 oz. box medium firm or firm tofu
2 cloves garlic , finely chopped or 1 tsp. garlic powder
1/4 c. olive oil
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
1 tsp. salt (or to taste)
dash of black pepper
Preparation:
1. Light a charcoal or gas grill. Toss the figs with half the vinaigrette in a small mixing bowl, and then grill them over high heat for just 2 minutes on each side. Place them on individual plates or serving platters.
2. Using the same bowl toss the endive with the remaining vinaigrette and serve over and around the figs.
3. Crumble the cheese over the figs, scatter the chives over the top, and season with salt and a grind or two of black pepper.
Fried Oyster Mushroom Salad
For the Dressing:
½ cup vegan milk (soy or almond)
½ cup vegan mayonnaise
2 tablespoons vegan sour cream
1 clove garlic minced
1 shallot minced
½ teaspoon celery salt
2 dashes Tabasco (or hot sauce of your choice)
1 pinch white pepper
2 tablespoons capers
2 tablespoons chopped fresh chives
Salt
Freshly ground pepper
For the mushrooms:
3 cups flour
1 cup cornmeal
1 cup dried bread crumbs
2 tablespoons basic creole spices (see recipe below)
½-1 cup egg replacer of your preference
Oyster mushrooms
1 quart canola oil
4 cups frisee lettuce or curly endive
¼ cup basic walnut oil vinaigrette (see recipe below)
For the Creole spice:
2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon sea salt
1 tablespoon freshly ground pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
½ teaspoon ground allspice
Mix in a bowl, put it in a jar!
For the Walnut Vinagerette:
¼ cup sherry vinegar
2 pinches sugar
½ cup walnut oil
½ cup canola oil
Salt
Freshly ground pepper
1. For the dressing, whisk together the milk, mayonnaise, sour cream, garlic, shallots,
celery, salt and lemon juice, Tabasco, and white pepper in a medium bowl. Fold in the capers, chopped chives, and season with salt and black pepper (to taste).
2. For the fried mushrooms, use a whisk to blend the flour, cornmeal, bread crumbs, and creole spices together in a large bowl.
3. In another bowl, beat the whites with a whisk or an electric mixer until stiff peaks form. Add the drained oysters to the egg replacer
4. Heat the oil in a large deep skillet over high heat until it reaches 350 degrees. Use a candy thermometer to check temperature. Remove the oysters from the egg replacer and toss them into seasoned flour cornmeal mixture. Fry the mushrooms until golden brown, about 2 minutes. Drain the fried oysters on paper towels and season with a sprinkle of salt.
5. Toss the lettuce with the walnut oil vinaigrette in a large bowl. Season with salt
6. To serve, spoon a pool of the dressing onto a plate (or plates), place 6 of the fried mushrooms on the dressing then scatter the lettuce over the top of each plate.
Apple Salad with shallot vinegraitte
2 Fuji apples
¼ cup fresh basil leaves
½ cup olive oil
Sea salt
Black pepper
Chicory endive
Texturized vegetable protein
Vegan parmesan cheese
For the apples:
Core and dice apples and toss them in a bowl with the olive oil, basil, sea salt (to taste) and black pepper (to taste). Chill for an hour tossing occasionally.
For the vinaigrette
1/2 Cup Olive Oil
1/4 Cup Balsamic Vinegar
2 tablespoons of sugar
¼ cup fresh oregano
1 Teaspoon Dijon Mustard
1 shallot, minced
Toss marinated apples with chicory endive and top with vinaigrette, texturized vegetable protein and vegan parmesan cheese to taste
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