Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘Vegetarians in Paradise’

OKTOBERFEST ADDS WILD CELEBRATORY FLAVORS TO THE FESTIVITIES OF THE MONTH

Posted by Zel Allen's nutgourmet on October 7, 2013

 BIERFEST POTATO SALAD

Bierfest Potato Salad

 

Oktoberfest is a fun celebration that actually began in Germany toward the end of September and ended the first Sunday in October. The first Oktoberfest was a very festive occasion that took place in 1810. If you have a yen for the juicy details, you can read about the grand historical and celebratory event at Vegetarians in Paradise.

For now, I content myself with the thought that the entire month of October brings such beautiful, freshly harvested foods to the market that I plan on incorporating them into some tantalizing dishes and partying all month long.

There are probably hundreds of ways to make potato salad. Traditionally, this age-old favorite party salad is dressed with mayo, a rather fatty ingredient. In an effort to reduce the fat content and still create an appealing potato salad with satisfying flavor, I ditched the mayo completely and turned to cider vinegar instead.

Sound weird? It’s actually a handy little trick I picked up many years ago.  As soon as the potatoes are cooked and drained in a colander, I transfer them to a bowl and pour the apple cider vinegar over them. I  toss gently with a wooden spoon to make sure all the potatoes get the cider bath. What takes place at that moment is that the cider vinegar gives the potatoes an instant infusion of  a very pleasing tang.

Then, all the potato salad needs is a little salt and pepper, if you like, and some crunchy veggies. I decided to combine my end-of-the-summer tomatoes and bulbous bell peppers in a potato salad that would reflect the stunning harmony of the autumn season’s dazzling colors.

And, oh! I forgot one more little ingredient, tempeh bacon, that adds so much to the Octoberfest theme  and to the overall flavor. The grand result is a gorgeous potato salad that’s also deliciously flavor-drenched.

The salad is also good keeper that can be made a day ahead or enjoyed as a leftover that still retains bright beauty and lusty flavor. One big cautionary note–don’t overcook the potatoes (like I sometimes do when I have too many things going at the same time!) or you’ll have mushy potato salad!

 

Yield: 5 to 6 servings

2 pounds  Red or White Rose potatoes, scrubbed, cut into bite-size chunks

1 small onion, coarsely chopped

1 3/4 teaspoons salt, divided

1/4 cup  apple cider vinegar

1 cup  cherry tomatoes, halved

1 orange bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

6 to 8 green onions, chopped

1 (8-ounce) package tempeh bacon, chopped

1/2 teaspoon ground pepper, or to taste

1/4 bunch parsley, for garnish

1.    Put the potatoes and onion in a 4-quart saucepan with water to cover. Add 1 teaspoon of the salt and cover the pan. Bring to a boil over high heat. Reduce the heat to medium-high and cook until just fork tender, about 5 to 6 minutes.

2.    Drain the potatoes and transfer them to a large bowl. While the potatoes are still hot, pour the vinegar into the bowl and toss well with a wooden spoon.

3.    Add the cherry tomatoes, bell peppers, green onions, and tempeh and toss gently.

4.    Add the remaining 3/4 teaspoon salt and pepper and adjust the seasonings to taste. Transfer to an attractive serving bowl and garnish with the parsley.

Posted in Celebrations, Holiday Recipes, Octoberfest, Side Dishes | Tagged: , , , , , , , , , , | Leave a Comment »

4 NO-FAIL NUTTY PIE CRUST RECIPES

Posted by Zel Allen's nutgourmet on August 11, 2012

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.

Posted in almonds, Appetizers, Main Dishes, Nut Recipes, Salads and Salad Dressings, Soups, Uncategorized, Vegan Desserts, Vegan for the Holidays, Vegan Websites, walnuts | Tagged: , , , , , , , , , , , , , , , , , | Leave a Comment »

 
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