Terry Hope Romero

Testers: Use the harissa sub for now

 

Morraccan Carrot Salad with Harissa

Serves 4 as a side

 

Morraccan-style carrot salads are light and spicy-sweet and so easy to toss together while a tangine or curry is simmering, or while the bisteeya is baking (page XX), and this one packs a little punch from the addition of zingy harissa. For added lemony depth, toss in 1 teaspoon of minced Preserved Lemon (page XX).

 

Tip: For the prettiest salad, use a Y-shaped julienne peeler or a mandolin to slice the carrots into long matchstick shreds

 

3/4 pound carrots, scraped and sliced into matchsticks or shredded

½ cup roughly chopped cilantro

1/4 cup golden raisins

1/4 cup freshly squeezed orange juice

1 tablespoon lemon juice

2 teaspoons olive oil

1 teaspoon Olive Oil Harissa or 1/4 teaspoon cayenne pepper and 1/2 teaspoon ground cumin

1 teaspoon agave nectar

1/4 teaspoon sea salt

 

Place the carrots, raisins, and cilantro in a large mixing bowl. In a liquid measuring cup whisk together the remaining ingredients and pour over the carrots. Use tongs to toss everything together and serve immediately.

Jerk Roasted Seitan Strips

Serves 4 along with rice or bread

 

Roasting seitan strips in piquant, sweetly aromatic Jamaican jerk sauce blended from fresh vegetables is as natural and easy going as an island breeze. Switch it up with extra firm tofu, or use both seitan and tofu for an exciting “mixed” jerk grill. Serve with Island Rice and Peas.

Note: If you’re not a fan of super hot habañero chiles, use a milder hot chile such as serrano or jalapeño.

 

4 cutlets of Coriander Seitan, sliced into 1/2 inch strips

 

Fresh Jerk Sauce

1 large yellow onion, peeled and chopped

2 scallions, root ends trimmed and chopped

4 cloves garlic

1 habañero chile (or half a chile for the chile challenged)

2 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons lime juice

1/2 inch cube fresh ginger, peeled

2 teaspoons dried thyme

1 1/2 teaspoons ground allspice

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons peanut oil

¼ cup pineapple juice or water

 

1. Preheat oven to 400 degrees. Generously rub with peanut oil a 9 x 13 x 2 inch ceramic or glass baking dish and add seitan.

 

2. In a blender or food processor pulse all of the fresh jerk sauce ingredients as smooth as possible. Add to the pan and toss with the seitan strips; massage the sauce into the strips.

 

3. Roast the seitan for 25 to 30 minutes, turning the strips frequently with long handled tongs; strips are ready when golden brown and slightly saucey. Remove from oven and serve immediately, spooning any remaining sauce from the pan onto the strips.

 

Jerk tofu:

Press firm or extra firm tofu as directed on page XX, and slice into thin ¼ inch pieces. Gently toss with sauce and roast at 400 degrees for 20 minutes, then gently flip over the tofu. Roast another 15 to 18 minutes or until sauce is thick and bubbling and tofu is golden brown.

Artichoke Skillet Paella with Chorizo Tempeh Crumbles

Serves 4 to 6

 

Paella is a famous Spanish dish, a massive pan of almost creamy, delicately seasoned saffron rice studded with all manner of toppings. Sometimes paella can seem an intimidating affair with all those extraneous toppings, but this vegan adaptation is far easier to put together sans the seafood and animal products, and the chorizo crumbles can be made well in advance. The other culprit in making paella seem more complex than it actually is the notion that a special pan and an open fire is required; a deep 12 inch skillet and your stovetop are the hardworking paella tools you already own (at least the stove part I hope). It’s important though you do use a skillet that’s at least that wide and no shallower than 2 inches. Paella is a bountiful dish, an ideal reason to gather the tribe for a relaxing weekend supper.

 

Ingredient tip:

Paella needs a starchy, short grain white rice to do its thing; Spanish Valencia (Bomba is best) is the classic rice for paella but probably one of the more difficult rice varieties to find. Italian arborrio rice is often used as a substitute too; the results will be soft and creamier than Spanish short grain but still tasty. In a pinch Japanese short grain sushi rice makes an okay stand-in, though stickier than the other rice, it cooks up chewy and creamy in the paella stock.

 

If you’d rather use purchased vegan chorizo for the paella for a faster dish, look for firm, sliceable sausage (Field Roast makes the tastiest and easiest to use chorizo) and avoid the squishy, greasy varieties. Or use your favorite spicy sausage links. For the best flavor, sauté thin slices of sausages for 1 to 2 minutes to lightly brown the exterior before using in the paella.

 

1 recipe Tempeh Chorizo Crumbles

4 tablespoons olive oil

10 ounce jar artichoke hearts, well drained or frozen, thawed and drained

1 large yellow onion, peeled and finely diced

6 cloves garlic, peeled and minced

2 red or yellow bell peppers (or one of each), core and seeds removed and diced into 1/2 inch pieces

1/3 cup dry white wine

2 cups short grain white rice such as Spanish Valencia, Italian Arrborio or Japanese sushi rice, rinsed and drained (see Japanese rice page XX for washing method)

4 cups vegetable broth (golden “chicken” flavor is recommended)

4 red ripe plum tomatoes, seeded and finely diced or 1 cup canned diced tomatoes

Generous pinch saffron threads (about 1/4 teaspoon), crushed

1 1/2 teaspoons dried thyme

3/4 teaspoon sea salt

1/2 teaspoon sweet or hot smoked paprika

1/2 teaspoon ground cumin

2 bay leaves

1 1/2 cups frozen green peas

½ cup frozen or jarred and drained pearl onions

2 tablespoons lemon juice

½ cup chopped parsley

 

1. Heat 1 tablespoon of the oil in 2 inch deep, 12 inch wide skillet. Slice the artichoke hearts into quarters and use a paper towel to pat away any moister. Add the artichokes to the pan and fry, stirring occasionally, for about 4 minutes or until the edges are browned. Transfer artichokes to a plate and set aside.

 

2. Add the remaining oil, then stir in the onion and fry for 4 minutes. Stir in the chopped bell peppers and fry another 5 minutes, then stir in wine and simmer for 2 minutes. Add the rice and fry, stirring occasionally, for 2 minutes.

 

3. Stir in 4 cups of the vegetable broth, the tomatoes, saffron, thyme, salt, paprika, cumin, and bay leaves. Increase heat to high and bring to a rolling boil, then reduce heat to low. This is important: do NOT cover the pan. Gently tuck the artichokes into the rice. Simmer the rice on low heat for 18 to 20 minutes and do not stir. Occasionally rotate the pan about 45 degrees on the top of the stove to help evenly distribute the heat throughout the rice as it cooks.

 

4. Around 18 minutes the rice should be mostly tender and almost all of the liquid should be absorbed with some thick liquid bubbling around the edges and spaces between the rice. If the rice still has crunchy cores and most of the liquid has been absorbed, add another 1/2 cup of vegetable broth and continue to simmer for another 5 minutes; if the rice has enough of moisture, don’t add additional broth but continue to simmer.

 

5. When the rice is very tender, the inner layer of rice is creamy and the liquid has been absorbed, sprinkle the top of the rice with the Tempeh Chorizo, lemon juice, the peas, and pearl onions. Partially cover the skillet and cook for 3 minutes. Remove the lid and gently stir the top of the rice with a fork; if a thin browned crust forms on the bottom of the paella, congradulation, you’ve just made soccorat, the much sought after bottom crust of a well made paella. If not and you’d like some crust, increase the heat to medium low and continue to cook uncovered for about another 3 to 5 minutes. Remove the bay leaves, sprinkle with parsley and serve the paella hot with lemon wedges for drizzling.

 

Chorizo Tempeh Crumbles

 

8 ounce package tempeh

2 tablespoons peanut oil

1 ¼ cups vegetable broth

3 cloves garlic, grated or ground into a paste in a mortar and pestle (see page XX)

3 tablespoons soy sauce

2 tablespoons tomato paste

2 teaspoons smoked sweet or hot paprika

1 1/2 teaspoons Mexican chile powder

½ teaspoon liquid smoke

 

1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.

 

2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.

 

Lebanese Eggplant Moussaka Stew

Serves 4

 

Based on a lovely dish served up at one of my favorite Lebanese restaurants in Queens; the talented chef Wafa whips up a traditional eggplant moussaka that’s very different from the layered Greek casserole of the same name. This thick, sweet and sour eggplant stew dotted with chickpeas and sweet spices is considerably easier and often naturally vegan than it’s Greek counterpart. Serve with Mujaddara (page XX) and a salad for a very hearty meal, or keep it simple with a side of pita or couscous; it also can be served at room temperature with pita as a saucy appetizer. Instead of frying the eggplant I prefer use less oil and roast the eggplant cubes to tender, melting softness.

 

Roasted Eggplant

2 pounds purple globe eggplant

1 teaspoon sea salt

2 tablespoons olive oil

 

Stew

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1/4 teaspoon ground cinnamon

1 tablespoon olive oil

4 cloves garlic, peeled and minced

1 large yellow onion, peeled and diced

2 pound red ripe tomatoes, cores and seeds removed and diced, or two 14 ounce cans diced tomatoes with juices

One 14 ounce can chickpeas (2 cups cooked), drained and rinsed

½ cup water

1 tablespoon tomato paste

4 teaspoons pomegranate molasses

1/2 teaspoon sea salt

Few twists freshly ground pepper

1/2 cup chopped flat leaf parsley

 

1. Roast the eggplant first: preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Remove the stems from the eggplant and dice into 1 inch cubes. Sprinkle the cubes with the sea salt and toss with the olive oil. Spread in a single layer on the baking sheet (use 2 baking sheets if necessary), and roast for 26 to 30 minutes, stirring occasionally, until the edges of the eggplant are browned and the cubes are tender. Turn off the oven, remove the eggplant and set aside.

 

2. In a skillet over medium heat toast the coriander and cumin seeds for 1 to 2 minutes until fragrant. Transfer the seeds to a clean coffee mill, add the ground cinnamon and grind to a fine powder.

 

3. In a 2 quart pot over medium heat, preheat the olive oil and stir in the garlic. Fry for 30 seconds, then add the onion and saute for 3 to 4 minutes or until onion is softened and translucent. Stir in the ground spices, then add the diced tomatoes, water, chickpeas, tomato paste, pomegranate molasses, and salt. Increase heat to high and bring to a rapid simmer for 1 minute, then reduce heat to medium low, partially cover. Simmer for 10 minutes, stirring occasionally. Stir in the eggplant and simmer, partially cover, for another 15 to 20 minutes or until the stew should be very thick but saucy; taste and add pepper and more salt, and if desired a teaspoon more of pomegranate molasses. Turn off heat, cover and let stand for 5 minutes. Just before serving sprinkle with parsley. Serve warm or at room temperature.

 

Testers: I’ve tweaked the recipe a little: the garlic is now blanched to remove some of the sharpness. However, this is still a garlic dip, so it’s for garlic fans only.

 

Whipped Garlic Dip (toum)

Makes slightly less than 1 cup

 

Garlic lovers, step right up; you’ll find any excuse to slather this powerful Lebanese condiment on anything, but dipping the edge of pita bread into this creamy dip is the most direct way to get more toum into you life. Traditionally raw garlic is used (and if you’re hardcore you can still make it that way), but I’ve added an option to briefly blanch the garlic to tame some of the sharpness. Garlicky doesn’t begin to describe this dip, but to know toum is to dream of it often.

 

Toum is similar to Greek skordalia, but even more garlicky; the potato, if any, is just a backdrop (sometimes bread is used to, but I like the consistency potato lends). Adding a little potato is option too; without it, it’s a creamy sauce, adding it, it’s a thicker paste-like dip. Pre-peeled garlic cloves are a fantastic time saver, but if you insist of peeling your own garlic see page XX in How to Cook about shaking your way to lots of suddenly peeled garlic.

 

Note: To prepare the mashed potato, peel and boil a small Russet baking potato until tender, about 10 minutes. Drain and mash with a fork, or press through a potato ricer (page XX) for perfectly smooth potatoes. Chill before using.

 

3 ounces fresh garlic, about 18 peeled garlic cloves

2 tablespoons chilled lemon juice

1/2 rounded teaspoon sea salt or more to taste

3 tablespoons cold mild vegetable oil such as grapeseed or light olive oil

1/4 cup cooked, mashed and cooled starchy white potato (see note)

 

1. Dice garlic into pieces about ½ inch thick or slightly thinner and place in glass or metal mixinb bowl. Boil 2 cups of water and pour over garlic; steep the garlic for 2 1/2 minutes. Drain the garlic in a metal mesh sieve and rinse with plenty of cold water to cool it off. Shake the sieve a few times to remove as much water as possible from the garlic.

 

2. In a food processor pulse together the garlic, lemon juice, and salt into a creamy paste. Use a rubber spatula to frequently push the chopped garlic down the sides of the bowl. Stream in 1 tablespoon of oil at a time until the toum is bright white, creamy and emulsified a little like mayonnaise. Pulse in the mashed potato 1 tablespoon at a time to create a thick, creamy paste. You may not need to use all of the potato if the toum reaches a consistency you like with only a few tablespoons of potato. Taste and add more salt if desired.

 

3. Chill the toum for at least 20 minutes before serving. Toum will mellow out slightly if allowed to rest.

 

Variation:

For faster toum, replace cooked potato with mashed potato flakes. Add 1 tablespoon at time until a thick creamy paste is achieved.