OPEN SESAME!–DIVA OF THE PATTY PAN

Like me, you’ve probably rediscovered an old favorite recipe that had somehow gotten lost and ended up at the bottom of a pile of papers you keep meaning to tackle. Well, actually, this little gem of a recipe didn’t end up in a pile because it’s one of the recipes in my cookbook, The Nut Gourmet. But it did kind of get lost between files in a hidden corner of my memory.

An upcoming visit from my friends Vesanto and Cam from Vancouver triggered my memory to bring up that file and I’m thrilled to share this flavor-filled recipe that’s never failed to get raves. I love recipes that can be prepared in advance and still taste great when you serve them a day or two later. This one’s a winner in every way.

The recipe is a unique take on a nut-filled patty that tastes great tucked into a pita, piled into a giant sandwich, enjoyed as an open-faced sandwich, or relished all by its delicious little self. You can even eat the patties cold, right from the fridge and find them perfectly flavorful.

Although the sesame seeds remain on the top and bottom of the patties, they successfully impart their definitive flavor that oozes sesame with each delicious bite. Versatility works great with this recipe–you can vary the nuts and vary the grain. It’s an excellent recipe to fall back on when you have 2 cups of leftover cooked grains. I like the patties with a little dollop Tofu Sour Cream, but you can shmear with any of your favorite toppings.

SESAME NUT PATTIES

Yield: Makes about 12 to 15 two-inch patties

1/2 cup hulled sesame seeds

1 cup walnuts
2/3 cup cashews
1/3 cup pistachios

1/4 cup water
1 tablespoon psyllium husks

1 tablespoon plus 1 teaspoon soy sauce
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme

2 cups cooked wild rice

1. Lightly oil a large rimmed baking sheet or line it with parchment. Put the sesame seeds in a medium shallow bowl and set aside.

2. Grind the walnuts, cashews, and pistachios to a coarse meal in a food processor, and leave them in the processor.

3. Combine the water and psyllium husks in a small cup or bowl and stir well to moisten. Set aside for 1 minute to thicken, then add to the processor.

4. Add the soy sauce, chili powder, oregano, nutmeg, and thyme to the processor. Process briefly until all the ingredients are well combined.

5. Add the wild rice and pulse and process until it is well incorporated. If needed, add 1 to 3 tablespoons of water to moisten the mixture.

6. Form the mixture into 1 1/2-inch balls, place them on the baking sheet, and flatten slightly with your hand. When all the patty mixture is formed, dip each of the patties into the sesame seeds, covering both sides. Place them back on the baking sheet.

7. Shortly before serving, place the baking sheet under a preheated broiler, about 3 inches from the heat source. Watching carefully, broil for about 1 to 3 minutes, or until the sesame seeds are golden. Turn the patties over with a spatula and broil for 1 to 2 minutes, or until golden. Serve with Tofu Sour Cream or your favorite sauce.

NEW YEAR REFLECTIONS ON VEGAN CHRISTMAS IN A NUTTY WORLD!

Well, 2013 has officially begun and I’ve been considering resolutions to help make this world a healthier, happier, and more peaceful place for humans and animals and a more sustainable one for our planet. Reflecting on the past year, I realized those ideals have been my steadfast focus. They’ve enriched my life with purpose and joy and have helped others who have stopped by to visit this cozy little vegan niche. So, I’ve settled in and look forward to another fulfilling year.

Now I’m feeling a bit sentimental and want to share a smidgeon of holiday nostalgia.

Vegan Christmas – two words that may not go together in every household, but in my home, it was an exceptional holiday with tender memories to cherish. Imagine all the warm and wonderful traditional winter holiday blessings, and, then, put them all together into one special day on December 25th. Bit by bit, I baked a few batches of sweet goodies, sent invitations to friends to join us for a holiday potluck, and readied the house for a comfy crowd. I knew it would be a happy occasion, but I never imagined it would be as cozy, delicious, and nostalgic as it turned out.

I think there was a little vegan magic whirling in the air that day. My sweet hubby built a fire in the fireplace and lovingly tended it all afternoon. Coming in from the cold, our guests immediately gravitated toward the warm and cozy living room as they shed their coats and scarves.

A boldly-spiced apple cider was mulling on the kitchen stovetop ready to offer warming comfort, while the entire house became infused with a rich medley of lively aromas. The gently simmering cider was happily sharing its generous gifts of cinnamon, allspice, cloves, and freshly grated nutmeg. Floating to the top of the cider were slices of lemon and orange contributing a subtle note of citrus. And, as if that were not enough, whole almonds and golden raisins, borrowed from my Happy New Year Glogg recipe, were also quite visible as one peered down into the large pot.

I loved seeing jolly faces stretch into big smiles as I passed the tray of apple cider. Into each of the small, glass punch cups I ladled the hot cider and included a few almonds and raisins in each glass. Within a couple of hours, that cider-filled, 12-quart stockpot was nearly empty.

When everyone’s potluck contribution was well warmed or perfectly chilled, we gathered around the table to fill our plates with a feast to boast about. There dishes too numerous to list. I will simply remember the tantalizing medley of savory, lemony, spicy, pungent, and sweet flavors that strolled across my taste buds.

Aside from making hot mulled apple cider, cookies, and confections, my contribution was an eye-appealing Tomato Pine Nut Pie with Sweet Potato and Nut Crust, a recipe from my new cookbook VEGAN FOR THE HOLIDAYS. This is what the pie looks like:

The pie crust of crushed almonds, tofu, and yams makes this a unique dish and one that was enthusiastically received.

Because we were expecting about 20 people, I thought it would be best to triple the recipe and prepare it in a large rimmed baking sheet. It was the perfect amount and allowed for extra helpings.

This is what the dish looked like after it was ravished:

While assembling the pie, I realized this is not a dish that’s just for Christmas. It’s a charming recipe that can be enjoyed year round because the ingredients are readily available no matter what season. During summer, when green tomatoes are available at the farmstand, they can be substituted for ripe ones or intermixed, creating an appealing red and green theme.

This is one honey of a make-ahead dish, even up to two days ahead. To serve, remove the dish from the refrigerator, bring it to room temperature, and warm in a preheated 350-degree F. oven for about 15 to 20 minutes. Cut into serving pieces and enjoy.

TOMATO-PINE NUT PIE WITH SWEET POTATO AND NUT CRUST

Melt-in-the-mouth delicious and decked out for the festivities, this attractive Italian-inspired dish makes an ideal savory dinner pie with a unique crust.

Yield: 1 (9-inch) pie or 6 servings

Crust
12 ounces sweet potatoes or yams, peeled and cut into 1-inch pieces
1 1/4 cups whole almonds
2/3 cup mashed tofu
1/4 teaspoon salt

1. Preheat the oven to 350 degrees F. Light oil a 9-inch pie pan.

2. To make the crust, put the sweet potatoes in a 2-quart saucepan with water to cover. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes well, transfer them to a large bowl and mash them well. Set aside.

3. Put the almonds in a food processor. Process until they are finely ground yet still retain a little texture. Add the tofu and salt and process until well incorporated, stopping occasionally to scrape down the work bowl. Spoon the tofu mixture into the bowl with the sweet potatoes and mix well.

4. Spoon the sweet potato mixture into the prepared pan. Use your fingers to press it onto the bottom and up the sides of the pan. Build up the sides of the crust 1/2 -inch higher than the pie pan. Bake the crust for 15 minutes and let cool.

Filling
2 green onions, sliced
1 to 2 large cloves garlic, minced
1/3 cup pine nuts
2 to 3 tablespoons Homemade Parmesan (recipe below) or prepared vegan Parmesan
2 to 3 tablespoons cornstarch
Salt
Freshly ground pepper
1 small eggplant, peeled and sliced into 1/8-inch slices
4 to 5 large red or green tomatoes, seeded and sliced.

1. To make the filling, put the green onions, garlic, pine nuts, and Homemade Parmesan in individual bowls. Sprinkle the cornstarch on a plate.

2. Cover the bottom of the crust with one layer of eggplant slices. (This prevents the crust from getting soggy). Reserve remaining eggplant for another use. Sprinkle the eggplant slices with salt and pepper.

3. Dredge one-third of the tomato slices in the cornstarch. Arrange the dredged tomato slices over the eggplant, filling all the spaces with small bits of tomato. Sprinkle lightly with salt and pepper. Sprinkle one third each of the green onions, garlic, pine nuts, and Homemade Parmesan over the tomatoes. Repeat the process to make three layers.

4. Bake for 45 minutes. Let cool 10 to 15 minutes before serving.

Note: If using green tomatoes, the pie might have to hake another 15 minutes.

HOMEMADE PARMESAN
Often I’ve come to rely on a sprinkle of vegan Parmesan to add sparkle to a dish, soup, a casserole, or an appetizer. With only five ingredients, this recipe is almost instant to make and tastes enough like the real thing to put the Italian touch on everything from pizza to minestrone and a host of holiday or everyday dishes.

1 cup almonds
1 tablespoon plus 1 1/2 teaspoons nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon garlic powder

1. Put the almonds in a food processor. Process until they are finely ground, yet still retain a bit of texture, stopping occasionally to scrape down the work bowl. (Avoid overprocessing or it will turn into almond butter.)

2. Add the nutritional yeast, onion powder, salt, and garlic powder and pulse until well mixed. Transfer to a covered container and refrigerate until ready to use. Covered and refrigerated, Homemade Parmesan will keep for 3 months.

DISCOVER THE MAGIC OF CHESTNUTS

Once you’ve tasted fresh chestnuts, you’ll agree they have no equal. Chestnuts stand apart from any other nut, yet they are part of the same family of tree nuts as almonds and walnuts. From their natural sweetness to their soft, potato-like texture, these treasures of the autumn season enhance all dishes with unmatched flavor richness.

What makes them so extra special is their limited availability. Chestnuts grown in the U.S. are available only from October through January, though some growers sell out earlier.

Asian markets that import fresh chestnuts from China and other Asian regions have them available throughout the spring.

For instructions on cooking and peeling chestnuts, see these earlier post at:

Cooking and Peeling Chestnuts

Peeling and Cooking Chestnuts Step-by-Step

Here are some handy, time-saving chestnut measurements:

A 15-ounce jar of cooked, peeled chestnuts contains about 2 1/2 cups.

One pound of fresh chestnuts in the shell will make about 2 1/2 cups peeled cooked chestnuts.

SEE ONLINE CHESTNUT RESOURCES BELOW.

Following are some delectable chestnut recipes for the festive holidays ahead. The recipes are from my new cookbook Vegan for the Holidays. The last recipe. Fresh Chestnut Soup, is from my first cookbook, The Nut Gourmet.

GARLICKY CHESTNUT BUTTER

With the addition of a bit of kitchen sorcery and a whirl in the food processor, naturally sweet and starchy chestnuts become transformed into an irresistible creamy spread that stands out on any variety of bread, bagel, or cracker. Consider this buttery spread as a tasty accompaniment to any savory dish, and use as you would a relish or a spread on your favorite bread or rolls.

Yield: about 1 1/4 cups

1/3 cup chopped onion
2 cloves garlic, coarsely chopped
1/4 teaspoon dried thyme
1/2 cup water, divided
1 1/4 cups cooked and peeled coarsely chopped chestnuts
1/4 teaspoon salt
1 sprig parsley, for garnish

1. Cook and stir the onion, garlic, thyme, and 1/4 cup of the water in a medium skillet over medium-high heat for 3 to 4 minutes, or until the onion has softened. Add 1 or more tablespoons of water as needed to prevent burning.
2. Transfer the mixture to a food processor. Add the chestnuts, salt, and the remaining 1/4 cup of water. Process for 1 or 2 minutes, or until smooth and creamy, stopping occasionally to scrape down the work bowl. Transfer to a serving bowl. Garnish with the parsley if desired.

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CHESTNUT-SMOTHERED BRUSSELS SPROUTS

Brussels sprouts and chestnuts may seem like the ultimate cliché of trendy holiday foods, but not so this tasty version that turns Brussels sprouts haters into devoted converts. The plan-ahead host may want to blanch the Brussels sprouts the day before for convenience.

Yield: 12 servings

1 pound Brussels sprouts, cut into quarters lengthwise
2 cups diced onions
2 cups diced fresh tomatoes
1 cup diced red bell peppers
2 tablespoons extra-virgin olive oil
24 cooked and peeled chestnuts, diced, or 1 cup chopped nuts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 pimiento-stuffed green olives, minced
Salt
Freshly ground pepper
1 green onion, sliced, for garnish

1. Combine the Brussels sprouts, onions, tomatoes, bell peppers, and olive oil in a large, deep skillet. Cook and stir for 4 to 5 minutes over high heat, or until the onions are very soft and the tomatoes begin to break down. Add 1 or more tablespoons of water as needed to prevent burning.
2. Add the chestnuts, garlic powder, onion powder, and olives. Season with salt and pepper. Cook another 1 to 2 minutes to heat through. Spoon into a serving bowl or platter and garnish with the green onion if desired.

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UPBEET CHESTNUTTY POTATO SALAD

What makes this salad a delightful departure from standard potato salad is the medley of sweet yams, sweet chestnuts, and sweet beets laced with a tart touch of lemon juice and vinegar. For convenience, purchase the jarred or vacuum-packed cooked, peeled chestnuts. If you’re not a fan of chestnuts, you can eliminate them or substitute with one cup of lightly steamed sliced carrots and still enjoy this delicious salad.

Yield: 6 servings

4 medium white or red Rose potatoes, peeled and cut into bite-sized chunks
2 large sweet potatoes or yams, peeled and cut into bite-sized chunks
2 large beets, peeled and cut into bite-sized chunks

1 cup cooked and peeled chestnuts, quartered, or lightly steamed sliced carrots
4 green onions, sliced
3 tablespoons extra virgin olive oil
3 tablespoons seasoned rice vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
Freshly ground pepper

Fresh sprigs herbs for garnish

1. Put the potatoes, yams, and beets in separate saucepans and add enough water to cover them. Cover and bring to a boil over high heat. Decrease the heat to medium-high and cook until the potatoes and beets are just tender when pierced with a fork. The potatoes will cook in about 5 to 7 minutes. The beets will take about 25 to 35 minutes.
2. Use a slotted spoon to transfer the potatoes to a large bowl. Line a plate with three layers of paper towels and transfer the beets to the plate. Use extra paper towels to pat the beets dry.
3. Add the beets, chestnuts, green onions, oil, vinegar, lemon juice, salt, and pepper to the potatoes and toss well. Transfer the salad to an attractive serving dish and garnish with a few sprigs of herbs, if desired.

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WILD RICE AND CHESTNUT PILAF

Chestnuts are the definitive sweet infusion that makes this earthy pilaf so special, while exotic spices help transform it into a vibrant side dish.

Yield: 4 to 6 servings

3 1/4 cups water
1 cup wild rice
1 3/4 teaspoons salt
1 large red onion, coarsely chopped
2 tomatoes, chopped
1/4 to 3/4 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon garam masala
3/4 cup chopped cooked and peeled chestnuts, or coarsely chopped raw or roasted
walnuts
1 green onion, sliced, for garnish
1 tablespoon minced fresh parsley, for garnish

1. Combine 3 cups of the water, wild rice, and 1 teaspoon of the salt in a 4-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 45 to 55 minutes, or until the rice is tender and most of the water is absorbed.
2. Meanwhile, combine the onion, tomatoes, the remaining 1/4 cup water, curry powder to taste, the remaining 1/4 teaspoon salt, cinnamon, and garam masala in a large, deep skillet. Cook and stir over high heat for 5 to 8 minutes, or until the onion and tomatoes are softened. Add 1 or more tablespoons of water as needed to prevent burning.
3. Drain any excess liquid from the rice and add the rice and chestnuts to the tomato mixture. Mix well to distribute the ingredients evenly. Spoon the pilaf into a serving bowl and garnish with the green onion and parsley if desired.

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SAVORY CHESTNUT AND FRUIT STUFFING

This sumptuous stuffing, replete with chestnuts, is so fruity and ravishing, it makes a delicious meal by itself. Enjoy it as a side dish or use it to stuff acorn, butternut, or delicata squash.

Yield: 12 to 15 hearty servings

2 cups water
2/3 cup pearl barley
1 1/2 teaspoons salt

8 cups whole wheat bread cubes
2 1/2 cups vegetable broth

3 large sweet onions, chopped
3 stalks celery, chopped

2 large apples, cored and chopped
1 1/4 cups chopped cooked and peeled chestnuts, or pecans, or walnuts
1 cup golden raisins
3/4 cup sweetened dried cranberries
3/4 cup chopped dried apricots (preferably Turkish)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper

2 tablespoons white miso

Garnishes
1/4 bunch parsley
3 tangerine wedges or Fuyu persimmon slices
3 fresh cranberries

1. Preheat the oven to 350 degrees F.

2. Combine the water, barley, and 3/4 teaspoon of the salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer for 50 to 60 minutes, or until the barley is tender and all the water is absorbed.

3. Meanwhile, place the bread cubes on a 17 1/2 x 12 1/2-inch rimmed baking sheet. Bake for 10 to 12 minutes, or until dry. Transfer the bread cubes to an extra-large bowl.

4. Add the vegetable broth to the bread cubes and mix vigorously with a wooden spoon until the bread cubes are broken down into a coarse meal. Set aside.

5. Combine the onion and celery in a large, deep skillet and add 2 or 3 tablespoons of water. Cook and stir for 10 to 12 minutes, or until the onions are very soft and translucent. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Transfer the onion mixture to the bowl with the bread cubes.

6. Add the apples, chestnuts, raisins, cranberries, apricots, cinnamon, nutmeg, pepper, and the remaining 3/4 teaspoon salt and mix well.

7. Thin the miso with about 3 tablespoons of water, add it to the stuffing mixture and combine well to distribute it evenly. Adjust the seasonings.

8. Spoon the stuffing into a 13 x 9-inch baking pan, cover with aluminum foil and bake for 35 minutes. Remove the foil and bake another 15 to 20 minutes, or until a light crust forms on the top.

9. To serve, garnish one corner of the pan with parsley and artfully nestle the tangerine wedges and cranberries into the parsley if desired.

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FRESH CHESTNUT SOUP

While this unique, tantalizing soup is cooking, it sends waves of beckoning aromas so irresistible it just may become a holiday tradition at your house. For the best flavor, prepare the soup a day ahead, giving it plenty of time for the seasonings to fully develop. To reheat the soup, warm it gently over medium heat and stir frequently to avoid burning.

Yield: 6 to 8 servings

3 1/4 cups water
2 large carrots, peeled and chopped
1 large onion, chopped
2 celery stalks, diced
1/2 serrano or jalapeno chile, minced

2 quarts unsweetened soymilk
2 tablespoons plus 1 teaspoon nutritional yeast flakes
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon ground nutmeg
1/4 teaspoon dried tarragon

3 tablespoons cornstarch

1 1/4 pounds fresh chestnuts in the shall, cooked and peeled or 1 (15-ounce) jar cooked
chestnuts

2 tablespoons chopped fresh chives

1. Combine 1 1/2 cups of the water with the carrots, onion, celery, and chile in a large deep skillet. Cook and stir over high heat for about 5 minutes, or until soft. Set aside.

2. Combine the soymilk, nutritional yeast, salt, nutmeg, and tarragon in a large stockpot and bring to a simmer over medium high heat.

3. Combine 1/4 cup of the water with the cornstarch in a small cup or bowl and stir to make a thin paste. Add to the simmering soymilk and stir for 1 minute until it is well dissolved and the soup is slightly thickened. Remove from the heat.

4. Combine three-quarters of the cooked vegetable mixture, three-quarters of the prepared chestnuts, and the remaining 1 1/2 cups water in the food processor and process until smooth. Add to the soup along with the remaining cooked vegetables.

5. Chop the remaining chestnuts and add them to the soup. Heat gently to warm through and blend the flavors. Garnish each bowl with a sprinkling of the chives and serve.

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Chestnut Resources

Allen Creek Farm Chestnuts

Correia Chestnut Farm

Empire Chestnut Company

Girolami Farms Chestnuts

Peanut Butter & Banana Creamy Dreamy “Ice Cream”

I know I’m not alone when I find myself staring into the fruit bowl with the ripening half-bunch of bananas full of dark spots. Unless you’re the rare individual who consumes the entire bunch of bananas before they reach that point, you, too, have probably had many moments of staring at speckled bananas and thinking “Darn! Right now I don’t have the time to bake up a batch of muffins.”

My favorite remedy is to carpe diem and peel those softies. I then cut them into 1-inch long chunks, put them on a metal pie pan, and tuck them into the freezer. The banana chunks can go to sleep in the freezer for ages until you’re ready to put them to work.

If you’re still enjoying some pretty darned hot weather like I am in Los Angeles, you can whip up a delicious dessert that takes no advance prep. Gather up those bananas, some dates, peanut butter, lime juice, and vanilla extract and toss them into the food processor.

You’ll have to fiddle with the processor a bit, stopping, redistributing, and starting again several times, but the end result is pure nirvana for us peanut butter nuts.

CREAMY DREAMY PEANUT BUTTER AND BANANA “ICE CREAM”

Yield: 4 servings

4 frozen bananas, cut into 1-inch chunks
3 heaping tablespoons crunchy or creamy peanut butter
10 to 15 pitted dates
1 teaspoon lemon or lime juice
1 teaspoon vanilla extract

Prepared vegan chocolate syrup (optional)

1. Combine all the ingredients, except the chocolate syrup, in a food processor. Pulse and process several times. Because it takes time to break down the frozen bananas, you’ll need to stop the machine several times and use a firm spatula to redistribute the ingredients.

2. Be persistent and within a few minutes, you’ll be able to process the mixture into a thick and creamy, ice-cream-like dessert that will feel refreshingly cold as it glides down your throat.

3. Spoon the mixture into 4 dessert dishes and top with the chocolate syrup, if desired.

4 NO-FAIL NUTTY PIE CRUST RECIPES

Pie making was always something I feared and completely avoided because I was frightfully intimidated by the finicky nature of traditional flaky pie crust. Getting it right takes some skill and perseverance. Whenever I did venture into pie-crust territory, I could never got it right. The crust was either too wet or too dry to roll properly and the finished pie never looked like it ought to. Quite honestly, I was a pie crust flunk-out and my pies were a flop. My pie crust self-esteem was so low I didn’t touch a pie recipe for years.

Going vegan opened up a whole new world of ingredients and inspired me to use those items inventively.

The solution to overcoming pie phobia was to focus on my new, UN-traditional pantry and experiment with different ingredients that could hold a pie together without the fuss and fear of failure. These recipes work every time. If I can make a successful pie crust, so can you.

The following pie crust recipes are for pies that require only a bottom crust. The complete pie recipes can be found in my just-released cookbook Vegan for the Holidays available on Amazon and at Vegetarians in Paradise.

Dessert lovers can never have too many desserts!
If you’ve made extra desserts for your holiday celebrations, I have no doubt you’ll be happy to store the leftovers and feast again next day. As you probably know, second time around is always better and gives you something sweet, spicy, and holiday-perfect to look forward to.

Here are four unique pie crust recipes–3 are ideal for dessert pies–1 recipe forms the base of a savory, dinner pie.

OATMEAL CRUMB CRUST

This very quick prep featuring walnuts belongs to two tantalizing recipes: Williamsburg Pumpkin Pie and Apples ‘n’ Cream Pie. Both these dessert pies bring the Thanksgiving meal to a delicious and satisfying conclusion. They look appetizing and taste so good you just might want a second helping.

Makes 1 (9 or 10-inch) pie crust

3 cups old-fashioned rolled oats
3/4 cup walnuts
4 1/2 tablespoons canola oil
3 tablespoons organic sugar
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt

1. Pour the oats into a food processor. Pulse 12 to 15 times. Add the walnuts, oil, sugar, maple syrup, lemon juice, and salt. Process until the mixture is a fine, crumbly meal and holds together when pinched. Stop occasionally to scrape down the work bowl. If needed, add 1 tablespoon of water to help it hold together.
2. Spoon the mixture into a 9 or 10-inch pie pan and press it firmly and evenly into the bottom and up the sides of the pan with your fingers. Press on the edges to firm. Add your pie filling and bake.

FLAXSEED PIE CRUST

This simple recipe forms the crust of the Easy Pumpkin Tofu Cheesecake in the dessert section of the Thanksgiving menu. The recipe requires no high-tech culinary skills–only your fingers to press it into the pie pan.

Makes 1 9-inch pie crust or fills the base of a 9-inch springform pan

1/2 cup whole almonds
1 1/2 cups whole wheat pastry flour
1/2 cup ground flaxseeds
2 tablespoons brown sugar, firmly packed
1/2 teaspoon salt
3/4 cup water
1/3 cup canola oil

1. Put the almonds in a food processor. Process until they form a coarse meal. Add the flour, ground flaxseeds, brown sugar, and salt and process until thoroughly mixed. Add the water and canola oil and process until the mixture becomes a moist, soft dough. Stop occasionally to scrape down the work bowl.
2. Spoon the crust mixture into the prepared pan and use your fingers to press it firmly into the bottom and up the sides of the pan. If using a springform pan, press the mixture into the bottom and only 1-inch up the sides. Add the filling and bake.

SWEET POTATO NUT CRUST

Makes 1 9-inch pie crust

This very unique crust belongs to a scrumptious, Italian-inspired, savory main dish. Tomato-Pine Nut Pie makes a delicious entrée on the Christmas menu of Vegan for the Holidays. It’s melt-in-the-mouth delicious and decked out with plenty of holiday spirit.

12 ounces sweet potatoes or yams, peeled and cut into 1-inch pieces
1 1/4 cups whole almonds
2/3 cup well-mashed firm tofu
1/4 teaspoon salt

1. Preheat the oven to 350 degrees F. and lightly oil a 9-inch pie pan.
2. Put the sweet potatoes in a 2-quart saucepan with water to cover. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes well, transfer them to a large bowl and mash them well. Set aside.
3. Put the almonds in a food processor. Process until they are finely ground yet still retain a little texture. Add the tofu and salt and process until well incorporated. Stop occasionally to scrape down the work bowl. Spoon the tofu mixture into the bowl with the sweet potatoes and mix well.
4. Spoon the sweet potato mixture into the prepared pan. Use your fingers to press it onto the bottom and up the sides of the pan. Build up the sides of the crust 1/2 inch higher than the pie pan. Bake the crust for 15 minutes and let cool.

CRANBERRY ALMOND CRUST

Makes 1 (9-inch) crust

This crust recipe is super-easy and belongs to the tangy, deliciously crunchy base of the NO-BAKE Cinnamon-Peanut Butter Torte, an awesome dessert you can prepare in a springform pan two or three days in advance and freeze. Ten minutes before serving, transfer the pan to a platter, and remove the springform collar. Garnish, cut into wedges, and enjoy the compliments. You’ll find the complete recipe for each of these enticing pies in Vegan for the Holidays.

1 1/2 cups whole almonds
1 1/2 cups sweetened dried cranberries
4 to 5 tablespoons water

1. Cover the base of a 9-inch springform pan with a piece of parchment paper 2 inches larger. Snap the collar back onto the base, and cut away the excess parchment with scissors. Lightly oil the sides of the pan and set aside.
2. Put the almonds in a food processor. Process until they become a coarse, slightly chunky meal.
3. Add the cranberries and water and process until the cranberries are broken down into tiny bits and the mixture holds together when gently pressed. Stop occasionally to scrape down the work bowl. Add water 1 tablespoon at a time if the mixture is too dry to hold together. Spoon the crust mixture into the bottom of the springform pan and press the mixture firmly with the back of a spoon to distribute it evenly. Add the filling and freeze until ready to serve.

GOING COCONUTS IN THE PHILIPPINES!!!

In preparing to write an article on vegan Filipino cuisine for Vegetarian Journal, I began researching the intriguing array of ingredients typical to the cuisine of these faraway islands.

Always on the hunt for dishes that feature nuts in their recipes, I was amazed to discover how extensively employed coconuts are in everyday Filipino dishes. Liberally used are not just coconut milk and coconut cream, but also everything from the sweet water of the young coconut, the young coconut meat (buko), and the meat of the mature coconut (makapuno). All are included in some form in numerous home-style recipes and beverages.

Fond memories
The mention of coconut water brings warm memories of a recent visit to Manila to see my son, who has been living in the Philippines for many years. Seems I had a good excuse to hop on a plane with my husband and enjoy exploring many corners of this fascinating country.

While visiting, I always look forward to the fortifying snack of young coconut, so readily available at snack stands or markets. You can easily recognize a young coconut by its slightly off-white fibrous skin and its dramatic, cone-shaped top. The place is hot, really, really hot and humid, and it’s easy to feel like you’re melting away. We discovered that a young coconut is the quickest way to restore the soul with invigorating comfort. The cool, refreshing, and naturally sweet coconut water works like magic to bring relief from the oppressive climate. The coconut water is refreshing for good reason–it’s high in potassium, calcium, and magnesium and low in fat.

Snacking like a Filipino
To reach the coconut meat, an experienced coconut aficionado is usually on hand to open the tough shell with the skillful whack of a frightfully wicked-looking knife. Within moments, I was plunging my small plastic spoon into the thin layer of soft, quivering, jelly-like coconut meat.

So what’s a young coconut like to eat? It depends on the maturity. Texture-wise, a young coconut is spongy soft, gelatinous, and delicately sweet. The delicate flesh of a really young coconut is so airy and satin-like that within three or four spoonfuls, it’s gone in a whisk. One that’s a little more “mature” might have sweet, slightly firmer meat, but never as firm as the fully mature crunchy, shredded coconut used for baked goodies. Because the meat of the young coconut amounts to no more than just a few spoonfuls, it refreshes and comforts completely without leaving one overfull. It’s one of my favorite snacks.

If left on the tree to mature completely, that coconut would contain the familiar firm, chewy, white meat that turns up in supermarkets as sweetened, shredded or dried, grated unsweetened coconut.

When I returned home, I found myself craving young coconut. I hadn’t paid much attention to coconuts before. Just thinking about how to open one seemed daunting. But now that I’ve seen how easy it is, I thought I would share a few simple steps with you.

Coconut wizardry made easy
First, you’ll need to drink the coconut water or pour it into a container and refrigerate it to enjoy later. You can use hammer and an awl or firm, pointed tool to poke a hole in the top of the coconut. The hole should be large enough to poke in a straw so you can sip the delicious beverage leisurely.

Alternatively, you can lay the coconut on its side and whack the top 1 1/2 inches off with a very firm, sharp clever. You’ll have to give it some really aggressive blows to accomplish this. Though the meat is ultra soft, the shell is tough as nails. You can then put your straw into the coconut or tip the coconut and pour out the water. You may lose some of the delicious water in the process until your coconut-opening skills improve.

To enjoy the young coconut meat, the only tool you’ll need is a spoon to simply scoop it up, one delicious spoonful at a time.

There’s a considerable distinction between the water of a young coconut and that of a mature coconut. Young coconut water is sweet, delicious, and nourishing, while the water of mature coconuts is not sweet and usually discarded.

From scratch coconut cream
Coconut cream and coconut milk are extracted from mature coconut meat. You might say we’re a bit spoiled because we can easily go to the grocery and buy both coconut cream and coconut milk in cans. Because this convenience is so available, most of us are unaware of the laborious and time-consuming process involved in extracting coconut milk.

If you’re a do-it-from-scratch cook, you’ll relish the process: It’s not difficult, just time consuming. First, pierce the three eyes of the mature coconut using a hammer and awl, and discard the coconut water.

Then, use a hammer to crack the coconut open. Scoop out the flesh, and chop it into thumbnail-size pieces. Put half of them into a blender with 1 1/2 cups of hot water, and blend for about 30 seconds.

Line a bowl with several layers of cheesecloth large enough to drape over the sides and pour in the blender contents. Lift up the cheesecloth and squeeze to extract the liquid. This liquid, the first pressing, is rich, thick, full-fat coconut cream. Repeat with the other half of the coconut meat.

For coconut milk, put the coconut meat back into the blender with about 1 cup of warm water and process. Extract the liquid by pouring and squeezing the liquid through the cheesecloth. The result will be medium-fat coconut milk.

To make low-fat coconut milk, follow the same procedure a third time, using about 1 cup of warm water in the blender. To many people living outside the major cities in the South Pacific, extracting coconut milk is common practice.

Time to cook an island delight
Below is a delicious, celebratory Filipino main dish that features coconut milk and pineapple, two food treats that are grown throughout the islands. The dish is super easy to make because the ingredients list and the process are so short, you’ll have it done in 3 steps. Serve it over rice for a winning meal. An everyday staple of the Filipino diet is white rice, but brown rice is so much healthier.

I like the short-grain brown rice because of its chewy nature and its stickiness, similar to sticky white rice but much better for you because of its higher fiber content. It’s available in Asian markets or natural food stores and takes about 35 to 45 minutes to cook.

The traditional recipe with an untraditional twist
You’re about to shake hands with Pinnyahang Manok, a rich, flavorful Filipino coconut milk and pineapple dish. The actual Tagalog translation is Pineapple Chicken Stew, so you can see I’ve taken a traditional Filipino chicken dish and applied a little kitchen magic to turn it into a delicious vegan delight. I’ve also lowered the fat content considerably by using the water-sauté method to cook the onions and carrots rather than sautéeing in oil or butter.

Another departure is the addition of oyster mushrooms, which do not typically appear in this island dish. The mushrooms definitely do add a tasty touch, yet keep the dish delicately flavored to show off the coconut milk and pineapple.

This recipe, seasoned simply with garlic, salt, and a bit of miso, makes a mouthwatering, light summer meal served over brown rice. Enjoy!

PININYAHANG MANOK

(Coconut Tofu with Pineapple)

Yield: 5 to 6 servings

1 large onion, sliced, slices halved
1 large carrot, peeled and diced
5 cloves garlic, coarsely chopped

3/4 pound firm or extra firm tofu, cut into 3/4-inch cubes
3 1/2 ounces oyster mushrooms, large ones halved
1 small white potato, unpeeled, cut into bite-size pieces
1 (13.5-ounce) can low-fat to medium-fat coconut milk
1 tomato, diced
Salt and pepper to taste

3 cups canned or fresh bite-size pineapple chunks, drained
12 whole snow peas, trimmed
1 to 3 teaspoons red miso or to taste

1. Combine the onion, carrot, and garlic in a large, deep skillet. Add 3 or 4 tablespoons water and water-sauté the vegetables over high heat, stirring frequently, for about 5 to 8 minutes, or until the onions are soft and transparent. Add 1 or more tablespoons of water as needed to cook the onions and carrots and prevent burning.
2. Add the tofu, mushrooms, coconut milk, and tomato and cook about 2 to 3 minutes. Season lightly with salt and pepper.
3. Add the pineapple chunks and snow peas and cook for 1 or 2 minutes. Adjust the seasoning with the miso and salt.

HOMEMADE COCONUT MILK
Want to make fresh coconut milk at home? It’s easy. All you need is the grated flesh of one mature coconut, which makes about 4 cups grated flesh. To save time, buy frozen grated coconut flesh in an Asian market. Allow it to thaw completely and combine it with 1/2 cup of water in a bowl. Squeeze the flesh with your hands and you’ll soon have rich coconut cream. Strain the coconut cream. The flesh is still perfectly usable and makes a great addition to a fresh salad.

If you’re aiming for a low-fat coconut milk, strain and reserve the coconut cream, and knead the flesh again with about 2 to 2 1/2 cups of water for a really thin, low-fat coconut milk. Adding about 1 to 1 1/2 cups of water will result in a medium-fat coconut milk. Strain and enjoy.

CHOCOLATE PASTA SAUCE? A NUTTY IDEA!

Combining two dynamically healthful foods–walnuts and chocolate–seemed like a wildly awesome idea, but then, what to do with those two items that end up as a truly original dish — one that almost jumps off the plate and starts to sing.

Walnuts and chocolate already meet up in a ton of cookie, cake, muffin, and dessert recipes. So I had to take that great little duo on a totally new journey into the unknown. That started my crazy little brain thinking about a savory dish, rather than one that’s sweet.

An idea blossoms
I had just bought a big bag of tomatoes and was planning to make a traditional Italian pasta sauce for dinner. Then–click–on went a buzzer. A sizzling idea was arriving! Before long it took shape–and yes–the idea sounded like a possibility–admittedly, a crazy possibility. The idea was so potent I could barely control its compelling tug.

No use fighting the urge, so off I went to the kitchen and began to assemble a delicious, from scratch, homemade pasta sauce with chocolate. Yep, that’s the nearly uncontrollable idea that mentally dragged me into the kitchen and forced me to make pasta sauce with–OMG really?– chocolate.

The traditional pasta sauce itself is actually rather easy and tasty, but not extraordinary. What is exceptional is the addition of chocolate–unsweetened chocolate–the kind one uses in baking. The finishing touch was the coarsely ground walnuts that added not only divine texture, but also a wealth of wholesomeness to the dish.

The ultimate fork test
The scrumptious result was a beautiful, sable-hued pasta sauce with such depth of flavor it simply stood out as irresistibly delicious. Looking at the sauce, no one would ever guess it contained chocolate. Not even tasting the sauce would reveal its secret ingredient. The chocolate is simply hidden within the delectable molecules and oozing with savory richness.

So NutGourmet fans, serve this pasta sauce with gusto–and don’t let the secret out of the bag! It’s ours–just ours, and we’ll keep it that way!

NUTTY CHOCOLATE PASTA SAUCE

Yield: 4 to 5 servings or enough for 1 pound of pasta

3 pounds tomatoes, chopped
1 large onion, diced
1 head garlic, finely minced
1 to 2 tablespoons extra virgin olive oil
1 1/2 teaspoons dried oregano
Freshly ground pepper

1 ounce unsweetened chocolate
1 to 1 1/2 teaspoons salt

1/2 cup coarsely ground walnuts

1.Combine the tomatoes, onion, garlic, olive oil, oregano, and pepper in a large, deep skillet. Cook and stir over medium high heat for about 5 minutes. Decrease the heat to medium and simmer, stirring occasionally, for about 15, or until the tomatoes are well broken down and the onions are soft.

2.Add the chocolate and stir continuously for about 2 minutes, or until it is completely melted and thoroughly incorporated. Add salt to taste and cook another 10 minutes to blend the flavors.

3.Just before serving, stir in the walnuts and mix well. Cook another minute and serve.

Note: And don’t forget the Homemade Vegan Parmesan. Scroll down on the page past kale salad recipe.

A NAUGHTY AND SENSUOUS BREAKFAST

Do you ever yearn for a breakfast dish that’s playfully indulgent– deliciously sweet, but not too sweet—- a bit of crunch, but not too crumbly—- healthful, but still a tad naughty? I sure do.

These tasty oat squares are a variation of a recipe in my cookbook, The Nut Gourmet, but I’ve taken them to a more daring level. These neat little breakfast treats have a pleasant little snap to them. Nice thing is that they can be made a day or two ahead and stored in the fridge until you’re ready to enjoy them.

They’re best served warm, so tuck them into a preheated 350-degree F. oven to warm for about 5 to 6 minutes. Bring one or two flavors of your favorite jam or fruit spread to the table along with the Creamy Tofu Topping recipe below.

Then spread an oaty cake with a lashing of jam, and spoon a dollop of Creamy Tofu Topping over the jam. Now, take a bite— WOW! It’s glorious— somewhat crunchy—-and a little chewy— and definitely creamy—-ahh! perfectly sweetened. It’s positively sensuous and will make you feel pampered and coddled with self-indulgence. But, hey, isn’t that a bit of OK!

What happens if you crave these often? No problem—-the recipe is easy—-make ‘em again and again!

Serve these with fresh fruit on the side—-perhaps a fruit salad–maybe cut up fruit slices— or simply bring the fruit bowl to the table with a knife or two and enjoy the fruit informally. And don’t forget that steaming cup of tea or coffee to complete this perfectly naughty breakfast.

OATY BREAKFAST CAKES

Yield: 5 to 6 servings

3 cups old fashioned rolled oats
3/4 cup coarsely ground walnuts
1/4 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup plus 2 tablespoons water
2 tablespoons organic canola oil
1/2 teaspoon almond extract

1. Preheat the oven to 350 degrees F. and have ready a dry baking sheet and a rolling pin.
2. Put 2 cups of the oats in the blender in batches and blend briefly to create a coarse oat flour. Transfer the oat flour to a medium bowl.
3. Add the walnuts, brown sugar, baking powder, and salt and mix well to distribute the ingredients evenly. Add the water, canola oil, and almond extract and use the back of a spoon to mix into a thick, moist dough.
4. Sprinkle 1/2 cup of the remaining oats on the counter top or work surface and spoon the dough over the oats. Sprinkle the remaining 1/2-cup of oats over the top, covering it completely.
5. Roll the oat-covered dough into a rough rectangle to a thickness of about 3/8-inch. Using a flatware knife, cut the dough into 2-inch squares or rectangles and use a metal spatula to lift them onto the baking sheet.
6. Bake for 15 minutes. Turn the cakes over and bake 10 to 12 minutes longer. Transfer to an attractive serving platter and enjoy.

Creamy Tofu Topping
1/2 pound extra firm tofu
2 tablespoons maple syrup
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Put all the topping ingredients in the food processor and process until smooth and creamy. Transfer to a bowl and serve immediately or chill and serve when ready. Refrigerated, the Creamy Tofu Topping will keep for up to four days.

CHESTNUTS ROCK & ROLL OUT OF THE SKILLET!

In case you’re wondering if I’ll ever get off this chestnut kick, I can assure you I will– almost immediately because I’ll be leaving on vacation until the end of the year. So, although it saddens me to abandon these tasty little wonders, I must leave the chestnuts behind. But—just one more recipe before I leave—just one more.

I concocted this very tasty side dish to use up the batch of fresh chestnuts I had left in the fridge. It turned out so well, I felt compelled to share the recipe. I hope you’ll come up with a better name for this dish than I did. As a matter of fact, please do—I would be in your debt.

At this time of year I often see recipes pairing chestnuts and Brussels sprouts. And I’ve even added my own version of the duo. But this little side dish, this wondrous infusion of chestnut and mushroom flavors, is soooo much tastier, yet the seasonings are relatively uncomplicated. If you can find Bunapi or Beech mushrooms (usually Asian markets have them), add an 8-ounce package to the mélange. It’s pure mushroom bliss!

A BEVY OF CHESTNUTS AND MUSHROOMS

Yield: about 6 servings

1 medium onion, chopped
3 to 4 cloves garlic, coarsely chopped
1/4 cup water

8 to 10 ounces king oyster mushrooms, sliced
8 ounces fresh shiitake mushrooms, sliced
4 ounces cremini mushrooms, sliced

1 1/2 cups cooked and peeled chestnuts
1/2 cup finely diced red bell pepper
1 green onion, sliced
1 tablespoon nutritional yeast
1 teaspoon sesame oil
1 teaspoon salt

1. Combine the onion, garlic, and water in a large, deep skillet. Cook and stir over high heat for about 3 to 4 minutes, or until the onions are soft and transparent. Add small amounts of water if needed to prevent burning.

2. Add the mushrooms along with 3 to 4 tablespoons of water and cook, stirring constantly for 1 to 2 minutes.

3. Add the remaining ingredients and cook 1 minute longer. Transfer to an attractive serving dish and serve immediately.

GARLICKY CHESTNUT BUTTER #2

It must be in my genes to tinker with a recipe. It frustrates my sweet, perplexed husband who tells me the recipe is perfect just the way it is. Still, I tinker, either to improve the flavor, the texture, or the health benefits.

In this case, my effort was to see if I could eliminate the olive oil from the previous posting of Garlicky Chestnut Butter and reduce the fat and calories. My concern was whether the chestnut butter would still retain its awesome flavor?

Mission accomplished with success! In this second version, the process is the same but the oil is gone and replaced by water. The result is a lighter, creamier chestnut butter with wonderful flavor. Of course, the fresh chestnuts I used are naturally sweet. I ordered them from two chestnut growers: Girolami Farms and Correia Chestnut Farm, both located in Northern California.

The recipe is super easy and shows off fresh chestnuts at their best. The chestnut season is very short. Most groceries won’t have them available beyond Christmas or New Years. Next trip to the market, buy some fresh chestnuts, cook them using the step-by-step directions below the chestnut butter recipe, and enjoy a luscious, sweet, buttery spread.

Garlicky Chestnut Butter #2

Yield: 1 1/2 cups

1/3 cup chopped onions
2 cloves garlic, coarsely chopped
1/4 teaspoon dried thyme
1/2 cup water
1 1/4 cups cooked and peeled coarsely chopped chestnuts
1/4 teaspoon salt
1 small sprig parsley

1. Combine the onions, garlic, thyme, and 1/4 cup of the water in a skillet and cook and stir over medium-high heat for about 3 to 4 minutes or until the onions are softened. Add a few tablespoons of water as needed to prevent burning.

2. Transfer the mixture to the food processor, add the chestnuts, salt, and the remaining 1/4 cup of water and process for 1 or 2 minutes until smooth and creamy. Spoon the Garlicky Chestnut Butter into an attractive serving bowl, garnish with the parsley, and provide a spreading knife.