Hearts of Palm Cakes with Tomato-Caper Remoulade

Image Credit: Melanie daPonte

This recipe is hands-down the menu item my clients request most often! Light, but filling these vegetable cakes are actually loaded with protein in the form of quinoa flakes that help hold it all together.

With a little fresh greenery and a bit of sauce, you’ve got yourself a meal!

HEARTS OF PALM CAKES

(6 servings)

14 OZ HEARTS OF PALM, DRAINED
1 STALK CELERY
½ CUP CARROT, DICED
½ CUP ONION, RED, DICED
½ CUP BELL PEPPER, RED, DICED
2 TBSP PARSLEY, FLAT LEAF, CHOPPED
2 TSP OLD BAY SEASONING
1.5 OZ VEGANAISE
1 CUP QUINOA FLAKES

1.DRAIN HEARTS OF PALM AND LIGHTLY PULSE IN FOOD PROCESSOR, PRESERVING TEXTURE. TRANSFER TO LARGE MIXING BOWL. :

2.PULSE VEGETABLES TO CHOP AND ADD TO BOWL WITH HEARTS OF PALM. MIX IN VEGANAISE, SEASONING AND QUINOA FLAKES. LET REST, REFRIGERATED FOR AT LEAST 20 MINUTES.:

3. FORM INTO PATTIES AND BAKE ON GREASED PARCHMENT IN 400 DEGREE OVEN 15 MINUTES, THEN FLIP AND SPRAY WITH OIL, BAKING ANOTHER 15 MINUTES, UNTIL FIRM.

Tomato-Caper Remoulade

¼ cup Vegan Mayonnaise
1 tablespoon Chili sauce or ketchup
1 ½ teaspoons Mustard, Creole
1 ½ teaspoons Olive oil
¾ teaspoon Hot sauce
1 ½ teaspoons Lemon juice
¼ teaspoon Worcestershire sauce
1 med Scallion, chopped
1 ½ teaspoons Parsley, flat leaf
1 ½ teaspoons Olives, green, chopped
1 ½ teaspoons Celery, chopped
¼ clove Garlic, minced
⅛ teaspoon Chili powder
¼ teaspoon Salt
⅛ teaspoon Pepper, black
¼ teaspoon Capers, minced

Mix all ingredients together by hand and allow flavors to blend for 30-60 minutes before serving.

Vegan Samosas with Mint Chutney and Sweet Tamarind Glaze

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A party favorite, these samosas are fun and easy to make and bake. They also freeze well, so when you’re in the mood, prep a big batch and store for whenever.

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Samosas with Mint Chutney and Sweet Tamarind Glaze

Ingredients:

Dough:

3 cups Flour, all purpose
1 tbsp. Curry powder
¾ tsp. Salt
½ tsp. Baking powder
¾ tsp. Water, cold
2 ounces Earth Balance, cut into small pieces
¼ cup Shortening

Filling:
2 pounds Potatoes, russet, peeled and chopped
3 tbsp. Olive Oil
1 med Onion, chopped fine
1 tbsp. Ginger, fresh grated
½ each Jalapeno pepper, seeded and chopped
1 tsp. Coriander, ground
¾ tsp. Garam Masala
1 tsp. Cumin seeds, toasted
2 tbsp. Water
1 tbsp. Lemon juice
1 cup Peas, frozen, thawed
3 tbsp. Cilantro, finely chopped

Sweet Tamarind Glaze:
¼ cup Apricot jam
½ tsp. Tamarind paste
1 tbsp. Cilantro, chopped

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Method:

1. Mix dough using biscuit method (15 min.) Wrap and chill (1 hour).
2. While dough is chilling, make filling (35 minutes). Boil potatoes until just tender. Drain immediately. Toast cumin seeds then saute onions in olive oil unti lightly browned. Add seasonings, jalapeno and ginger. Saute about 1 minute then add the water and stir until most of water is absorbed. Preheat oven to 400.
3. Finish with peas, lemon juice and cilantro. Taste for seasonings, then immediately transfer to container or sheet tray and quick-chill in freezer.
4. Form and Fill (30 minutes). Roll out dough one half at a time on lightly floured surface into a large rectangle, large enough to fold lengthwise into thirds, then cut on the folds. From the three strips, cut squares, about 2 x 2 each. Spoon about 1/2 to 1 tbsp filling into the center and fold over diagonally. Press edges with a fork to seal.
5. Make dipping sauce (5 minutes). Mix together first two ingredients on the stove to warm together. Run through a sieve or puree in bullet then add cilantro. Taste for salt.
6. Bake on parchment sheet tray for 20 minutes. Cool about 5 minutes before serving.

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Recipe takes 1 1/2 hours to complete. Add additional 30 minutes (roll, form and fill) for doubling and another 30 minutes for every multiple after that.

Mint Chutney

recipe courtesy foodviva.com

Throw all this stuff in your magic bullet. You won’t regret it!!

1/2 cup fresh mint leaves, finely chopped

1 cup fresh cilantro leaves, finely chopped

1 cloves garlic

2 green chili peppers,  seeded and chopped ( I used 1/2 of a serrano pepper)

2 tsp. fresh ginger, grated

1 tsp. lemon juice

1 tsp. sugar (optional)

1/4 tsp salt

1-2 tbsp water

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Original Ginger (O.G) Refresher

I am inspired once again by True Food Kitchen. This gingery, bubbly, slightly sweet and sour elixir  has become my very favorite brunch (or any time of day) “mock-tail”. It’s so easy to make!

Ginger-infused water is a game-changer. I keep a jar of it in the fridge and add it to my smoothies, tonics and even to dressings and sauces that need a little kick of  fresh ginger’s distinctive heat and flavor!

Ginger-Infused Water

Ingredients:

1 cup fresh ginger root, roughly chopped (organic, if available)

4 cups filtered drinking water

Method:

Combine in a high-speed blender and process until smooth. Strain through a fine sieve or nut milk bag (that’s what I use). Keep in airtight container, refrigerated.

Note: This makes a lot of ginger water and a little goes a long way flavor-wise. If you don’t plan to use it up within a week, half the recipe.


Original Ginger (O.G.) Refresher (inspired by True Food Kitchen)

Ingredients:

1/4 cup Ginger-infused water

1-2 tablespoons liquid sweetener, to taste (agave, maple or simple syrup works best)

1/4 fresh lime for squeezing

6 ounces bubbly water of your choice (I use tonic water)

Method:

Pour the ginger water into a 16 ounce glass and with a spoon, stir in the sweetener until dissolved. Taste for sweetness and add more if you like. Squeeze in the lime juice and throw away the peel part if it is not organic, otherwise you could just let it float around and look pretty.

Add ice and stir, then finish with the bubbly water to fill the glass. One more gentle stir, then enjoy!

Note: This is not the exact recipe from TFK, but I think it tastes pretty close. I also think it would be good with fresh mint.

Cheers!!

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