Vegan Yum Yum (18 page)
Collard Dolmas and Cranberry Tahini
C
ranberry tahini might seem like a strange flavor combination, but it's actually really delicious, especially paired with buttery lemon rice. After a quick boil, the collard leaves become tender and flexible and make for a colorful, sturdy wrap.
Collard Dolmas and Cranberry Tahini
Makes 6 pieces
step 1
Prepare the collards by removing two-thirds of each leaf's stem with scissors. Boil the leaves for 1 to 2 minutes, until bright green and tender. Drain and set aside.
step 2
Cook the rice according to package directions. Heat a skillet and melt the margarine in it, adding the onion and garlic and cooking until softened. Add the cooked rice and the lemon juice, salt, thyme, lemon zest, and black pepper and mix well.
step 3
To make the cranberry tahini, blend the tahini, water, cranberries, lemon juice, and salt in a food processor until smooth and set aside. Add additional water if necessary to get a smooth, diplike consistency.
step 4
Mix olive oil, lemon juice, and salt together in a small bowl.
step 5
Place one collard leaf down on a flat surface with the slit closest to you, facing vertically. Whatever side is facing down will be the outside of your dolma. With a pastry brush, brush the top of the leaf with the oil/lemon mixture.
Ingredients
Collard Dolmas
6 large collard leaves, trimmed and blanched
(see below)
1 cup long-grain rice, uncooked
2 to 3 tablespoons Earth Balance margarine
¼ cup onion, finely diced
2 cloves garlic
1 tablespoon lemon juice
¼ teaspoon salt
4 sprigs fresh thyme
(or 2 teaspoons of another herb, like parsley or mint)
Zest of 1 lemon
Black pepper, to taste
Cranberry Tahini
½ cup tahini
½ cup water
½ cup dried cranberries
(plumped in hot water for 5 to 10 minutes)
2 tablespoons lemon juice
¼ teaspoon salt
Flavoring
2 tablespoons olive oil
1 tablespoon lemon juice
teaspoon salt
step 6
Add ¼ to ½ cup of the rice to the bottom third and middle of the collard leaf. Fold in the sides, then fold up the bottom, and roll tightly. Serve immediately, at room temperature or slightly warm.
Corn Fritters
T
hese cakes really take advantage of fresh summer corn, but frozen will work if it's all you have; simply defrost the kernels in warm water before adding to the recipe. The cakes come together in just minutes, so they're an easy addition to any meal. I use Old Bay seasoning, but if you don't have any, your favorite veggie seasoning will work perfectly, especially if it contains paprika and celery salt. Serve with a dollop of vegan sour cream, ketchup, or your favorite salad dressing. They pair well with a fresh salad and a glass of wine for a light meal.
Corn Fritters
Makes 10 to 12 fritters
step 1
Mix the flour, cornmeal, salt, baking powder, Old Bay Seasoning, cumin, and paprika together.
step 2
Add the soy milk and water to the dry ingredients and whisk until well combined. The batter should be thick, but not too thick to use a whisk.
step 3
Fold in the corn.
step 4
Heat a large, well-seasoned cast-iron or nonstick pan over medium-high heat with a few tablespoons of oil. When the oil is hot, take well-rounded tablespoons of the batter and cook cakes four at a time, gently spreading the cakes out with the back of a spoon before they set. Cook until golden brown, then flip and cook until the other side is golden. Drain on a paper towel before serving. Serve with herbed vegan sour cream, ketchup, or your own favorite sauce or gravy.
Ingredients
½ cup all-purpose flour
½ cup cornmeal
teaspoon salt
½ teaspoon baking powder
½ teaspoon Old Bay Seasoning
¼ teaspoon cumin
¼ teaspoon smoked paprika
½ cup soy milk
¼ cup water
1½ to 2 cups fresh corn
(in photo 1½ cups were used)
1 to 2 tablespoons of oil for frying
Eggplant and Basil Stuffed Tomatoes
T
his is an easy and elegant starter or side dish. If you use ripe, fresh summer produce, you'll be amazed how much flavor you can get without many ingredients. This is a perfect candidate for a balsamic reduction, drizzled over the top just before serving. If the tomatoes fall apart due to slight overcooking, don't worry. They're still tasty, just not as pretty. Serve them in a small bowl and no one will know the difference.
