Very, Very Vegan

chowder

CHOWDER, BABY! “We get this great corn, and it’s such a beautiful ingredient,” says Vital Root owner Justin Cucci. “We didn’t want to mess with it too much, so we kept it simple by adding coconut milk and a bunch of fun garnishes. It’s meant to be a fun cold soup on a hot day.”

CORN AND CASHEW CHOWDER
Courtesy Vital Root

INGREDIENTS
2 tablespoons olive oil
½ clove garlic
¼ pound onions, diced
Pinch cumin
2 tablespoons freeze-dried corn
½ pound sweet corn kernels
2 ounces cashews, soaked in water
overnight
1 teaspoon turmeric
3 cups vegetable stock
¼ cup coconut cream
¼ teaspoon agave nectar
2 teaspoons fresh dill, torn into small
pieces
2 teaspoons cilantro, torn into small
pieces
2 teaspoons basil, torn into small pieces
3 teaspoons green onion, sliced very thin

DIRECTIONS
Sauté garlic, onion and cumin in the olive oil in a large saucepan until the onions are translucent. Add in the freeze-dried corn, sweet corn kernels, cashews, turmeric and vegetable stock. Simmer 30 minutes. Cool and blend in a blender until smooth. Pass through a chinois. Add the coconut cream and agave nectar. Garnish with herbs, Super Seed Mix, Cilantro Cashew Crema and Sweet Corn Relish (recipes follow).

TO PLATE THE DISH
Divide soup evenly among four bowls. Add a large spoonful of the sweet corn relish. Drizzle crema over the top. Sprinkle super seed mix around edges. Garnish with dill, cilantro, basil and green onion.

SWEET CORN RELISH
INGREDIENTS
6 ounces sweet corn
1 tablespoon jalapeño, minced
½ lime, juice and zest
1 tablespoon olive oil
1 teaspoon salt
Pinch black pepper

DIRECTIONS
Toss all ingredients together.

SUPER SEED MIX
INGREDIENTS
1 tablespoon black quinoa, cooked and cooled
1 tablespoon hemp hearts
1 tablespoon sunflower kernels
1 tablespoon pepitas
1 tablespoon toasted sesame seeds
1 teaspoon lime juice
2 teaspoons apple cider
Pinch Korean chili (or red pepper) flake
Pinch salt

DIRECTIONS
Deep-fry quinoa until crispy. Using a separate pan for each, toast the hemp hearts, sunflower kernels and pepitas in the oven at 375 F (about 6-8 minutes). Combine the hemp hearts, sunflower kernels, pepitas, quinoa and sesame seeds in a pan and cook over medium until they begin to crackle. Add in the lime juice and apple cider. Reduce until mix is sticky. Remove from heat and stir in chili flakes and salt.

CILANTRO CASHEW CREMA
INGREDIENTS
1 ounce cilantro
4 ounces cashews, soaked in water overnight
½ teaspoon agave nectar
½ lime, juice and zest
¼ cup water
Pinch salt

DIRECTIONS
Blend all ingredients together in a blender until smooth.

bahn-mi-tacos

SPICE IT UP “With this dish, we’re simply celebrating a great Vietnamese staple,” says Vital Root owner Justin Cucci. “It’s all about bringing fresh ingredients together. The center of it is a paté, but instead of doing meat, we did an edamame paté and crumbled lemongrass tofu. We threw it on a taco because we like to minimize the empty calories of bread.”

BANH MI TACOS
Courtesy Vital Root

INGREDIENTS
8 white corn tortillas
1 cucumber
1 jalapeño
1 small daikon radish
6 tablespoons cilantro, torn into small
pieces
3 tablespoons basil, torn into small pieces
3 tablespoons mint, torn into small pieces
Edamame paté (recipe follows)
Sriracha mayo (recipe follows)
Pickled vegetables (recipe follows)
Lemongrass tofu (recipe follows)

EDAMAME PÂTÉ
INGREDIENTS
1 tablespoon olive oil
1 ½ tablespoons shallot, chopped
1 teaspoon garlic, minced
Pinch Chinese Five Spice
5 ounces edamame
Pinch salt
Pinch coconut sugar
2 ounces water
Pinch black pepper
1 green onion
1 teaspoon parsley leaves
½ avocado
1 tablespoon jalapeño, chopped
1 teaspoon cilantro
1 teaspoon lemon juice

PÂTÉ DIRECTIONS
Sauté shallot and garlic in the olive oil over medium heat until shallots are transparent. Add the Chinese Five Spice and cook for 30 more seconds. Add in the edamame, salt, coconut sugar, green onions and water. Cook 3 more minutes. The vegetables should still have a bright color. Remove from the heat and allow to cool. Combine all ingredients except lemon juice in a food processor and blend until it has the consistency of hummus. Fold in the lemon juice.

SRIRACHA MAYO
INGREDIENTS
½ cup Vegenaise or mayo of your choice
2 teaspoons Sriracha
1 teaspoon Sambal Oelek chili paste
¼ teaspoon lemon juice
¼ teaspoon maple syrup
Pinch Cayenne pepper

MAYO DIRECTIONS
Stir all ingredients together.

PICKLED VEGETABLES
INGREDIENTS
½ cup carrot, peeled and cut into matchsticks
½ cup daikon radish, peeled and cut into matchsticks
½ cup green papaya, peeled and cut into matchsticks
½ cup celery root, peeled and cut into matchsticks
1 tablespoon salt
2 cups rice wine vinegar
1 cup sugar

PICKED VEGETABLES DIRECTIONS
Toss vegetables with salt. Allow to sit for 30 minutes, then drain off the liquid. Stir the vinegar and sugar together until sugar dissolves. Submerge vegetables in the vinegar solution and allow to sit for 4 hours.

LEMONGRASS TOFU
INGREDIENTS
1 tablespoon sesame oil
¼ cup yellow onion, peeled and chopped
2 tablespoons fresh lemongrass, minced
2 teaspoon garlic, minced
3 teaspoon ginger, minced
Pinch black pepper
¼ cup, plus 2 tablespoons water
1 ounce tamari
1 ounce tamarind soup concentrate
2 tablespoons maple syrup
1 pound extra-firm tofu

TOFU DIRECTIONS
Sauté onion, lemongrass, garlic and ginger in sesame oil until they start to develop color. Add the black pepper and cook 30 more seconds. Add in the ¼ cup water, tamari, soup concentrate and maple syrup. Simmer 15 minutes. Remove from heat and allow to cool. Blend in a blender until smooth, slowly adding the last 2 tablespoons of water. Pass through a chinois. Break up the tofu into small pieces and toss with the marinade. Allow to sit overnight. Heat a large sauté pan. Sear the tofu pieces until they start to brown.

TO PLATE THE DISH
Cut the cucumber in half long ways, remove core, cut in half short ways, then cut into thin sticks. Slice the jalapeño into thin rings. Peel the daikon radish, then cut into very thin strips using a mandolin. Spread edamame pâté on the tortillas. Add tofu over the pâté. Add the pickled vegetables and daikon radish. Drizzle Sriracha mayo over the top. Garnish with herbs.

SEAWEED AND WATERMELON RADISH SALAD 
(On page 1)
Courtesy WaterCourse Foods

INGREDIENTS
1-2 stalks of lemongrass, chopped
1 cup water
2 tablespoons pickled ginger
2 tablespoons rice wine vinegar
2 teaspoons lemon juice
1 ½ tablespoons soy sauce
½ teaspoon siracha
½ tablespoon sugar
¼ teaspoon sesame oil
3 tablespoons olive oil
1 cup wakame seaweed (if dried, soak in warm water for 5 minutes, or use seaweed salad mix)
1 cup spiral-cut cucumber
½ cup fresh, peeled edamame
1 watermelon radish
1-2 sprigs of fennel tops or micro greens

TO MAKE LEMONGRASS STOCK
Combine lemongrass, 1 tablespoon pickled ginger, 1/2 tablespoon of rice wine vinegar and 1 teaspoon lemon juice in a small saucepan. Bring to a boil, reduce by one quarter and strain; then set in refrigerator to cool.

TO MAKE DRESSING
In a small mixing bowl, combine soy sauce, 1 tablespoon of rice wine vinegar, 1 teaspoon lemon juice, siracha and 1/2 tablespoon sugar until sugar is dissolved. Mix in sesame and olive oils; set aside.

TO MAKE SEAWEED MIXTURE
Finely mince the rest of the pickled ginger, and combine with seaweed, cucumber and edamame. Add dressing, toss salad and drain remaining liquid. TO PREP

RADISH AND ASSEMBLE SALAD
Slice the watermelon radish in half, then cut 6-7 very thin slices, using a mandolin if possible. Arrange slices around the edge of a small plate, then add seaweed salad mixture in center. Pour 1-2 ounces lemongrass stock around outer rim of bowl. Top salad with fennel tops or micro greens.

risotto

RICE IS NICE “This dish is packed with flavor,” says Ragar. “It’s got the deep earthiness of the roasted mushrooms, which have a close resemblance to meat, and a rich broth, as well as the very pungent, aromatic garlic. There’s no cheese necessary; the risotto has a thick, starchy texture, and then we hit it with the vegan butter for creaminess.”

MUSHROOM & ASPARAGUS RISOTTO
Courtesy Watercourse Foods

RISOTTO INGREDIENTS
2 tablespoons olive oil
1 tablespoon Earth Balance or other
vegan butter
½ cup asparagus pieces
1 shallot, minced
2 garlic cloves, minced
½ cup roasted cipollini onions
1 cup whole roasted mushrooms
½ cup arborio rice
1 cup vegetable stock
1 cup white wine
Salt and pepper to taste

SHERRY SOY BROTH INGREDIENTS
½ cup sherry wine
½ cup soy sauce or gluten-free tamari
2 cups water
2 tablespoons dried mushrooms

BLACK GARLIC INGREDIENTS
2 tablespoons black garlic
½ cup roasted garlic
1-2 tablespoons molasses

SALAD INGREDIENTS
1 cup arugula
1 tablespoon olive oil
1 teaspoon lemon juice

TO MAKE THE RISOTTO
Heat the olive oil in a large sauté pan. Add the shallots and garlic and cook on a medium-low heat until softened. Add the mushrooms and asparagus and cook for a minute more. Stir in the arborio rice and immediately pour in the stock and white wine. Bring to a boil, then reduce to a simmer for 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Add more hot water if necessary. Once it’s cooked, stir in the roasted cipollinis; salt and pepper to taste.

TO MAKE BROTH
Combine all ingredients in a medium saucepan and cook on medium for 20-30 minutes. Reduce liquid by about half and remove from heat. Pour liquid through cheesecloth to strain out mushrooms. Serve by pouring small amount over risotto.

TO MAKE BLACK GARLIC PURÉE
Combine all ingredients in food processor until smooth.

TO MAKE SALAD
Combine lemon juice and olive oil; toss over arugula.

raspberry-pie

CUTIE PIE “The sweet peaches and tart raspberries are a perfect combination, and fruit pies are among our summer staples,” says Kelly McBride, manager of Make Believe Bakery. “The cardamom and ginger are complementary to the peaches, which are so great here in Colorado.”

PEACH RASPBERRY PIE
Courtesy Make Believe Bakery
Yields two 9-inch pies

PIE INGREDIENTS
8 cups fresh peaches, blanched, peeled
and cut into slices
1 lemon, zested and juiced
1 orange, zested and juiced
1 teaspoon cinnamon
2 teaspoons ground ginger (or 1 teaspoon
fresh grated)
½ teaspoon cardamom
1 cup sugar
2 tablespoons corn starch
¼ cup tapioca starch
4 cups fresh raspberries

PIE DIRECTIONS
Preheat oven to 375 F. Toss all ingredients but raspberries together in a large bowl. Gently add raspberries; mix gently to incorporate. Pour filling into 2 pre-made vegan pie crusts. Top each with one cup of streusel. Place pies on cookie sheet in case of spillover. Bake for 15 minutes; reduce heat to 325 F and bake an additional 30 minutes or until filling starts visibly bubbling through streusel. Pull pies from oven and let cool.

STREUSEL INGREDIENTS
1 cup all-purpose flour
1 ½ cup rolled oats
¾ cup brown sugar
½ cup sugar
¼ cup olive oil
¼ pound Earth Balance butter spread (1 stick)

STREUSEL DIRECTIONS
Place all ingredients in a large bowl. Cut together using two knives or a mixer with a paddle attachment until mixture is crumbly. Do not overmix. Top pies with streusel. (Any extra can be kept in an air-tight container in the freezer for 3-6 months.)

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