special spicy empanadas
serves 4
baking time: 20 minutes
What’s so special? Unlike most empanada recipes, this one uses frozen puff pastry for the dough and a luscious sweet potato and pinto bean filling. To save time (and a pot) you can bake the whole (unpeeled) sweet potato in the microwave for 5 minutes or until tender, then peel and chop. If you have a leftover baked potato (white or sweet), you can use it instead of steaming a potato.
1 small sweet potato, chopped (about ¾ cup)
2 teaspoons olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup home-cooked pinto beans, or canned beans, drained and rinsed
¼ cup frozen corn kernels, thawed
1 tablespoon minced chipotle chile in adobo
2 tablespoons sliced pimiento-stuffed green olives (optional)
1 sheet frozen vegan puff pastry, thawed
Steam the sweet potato over boiling water until tender, about 8 minutes. Set aside.
Heat the oil in a skillet over medium heat. Add the onion, cover, and cook until tender, 5 minutes. Add the garlic and cook until fragrant. Stir in the chili powder, cumin, oregano, salt, and pepper. Mix well to combine. Set aside.
In a large bowl, mash the pinto beans, then add the corn, chile, and olives, if using. Stir in the onion mixture and the sweet potato and mix well to combine. Set aside to cool.
Preheat the oven to 400°F. Roll out the pastry on a lightly floured work surface and divide into four equal pieces, each 5 to 6 inches square.
Spoon the filling evenly onto each dough piece, then fold one end of the dough over the filling to meet the opposite end of the dough. Use your fingers to seal and pinch the edges to enclose the filling. Pierce the top of the pastry with a fork and place the empanadas on an ungreased baking sheet. Bake until golden brown, about 20 minutes.
tempeh normandy
serves 4
baking time: 30 minutes
A delectable creamy sauce made with apple brandy and soy creamer elevates tempeh to company fare in this Normandy-style dish made with apples. According to recipe testers, you may want to double the recipe because you’re bound to want seconds. I like to serve it over brown basmati rice, which can be prepared ahead of time or cooked while the tempeh bakes.
1 tablespoon olive oil
12 ounces tempeh, cut into 1-inch dice
3 shallots, minced
8 ounces white mushrooms, sliced
1 large cooking apple, cored and thinly sliced
1 tablespoon all-purpose flour
½ cup apple cider or apple juice
¼ cup apple brandy (or more cider or apple juice)
1 teaspoon dried thyme
Salt and freshly ground black pepper
⅓ cup unflavored soy creamer
¼ cup chopped toasted walnuts (see here)
2 tablespoons chopped fresh parsley
Preheat the oven to 350°F. Heat the oil in an ovenproof skillet over medium heat. Add the tempeh and cook until browned, about 5 minutes. Remove from the skillet, and set aside. In the same skillet, add the shallots and mushrooms and cook for 2 to 3 minutes. Add the apple and cook until softened, 2 minutes. Stir in the flour and cook for 1 minute to remove the raw taste.
Stir in the cider, brandy, and thyme, and bring to a boil. Return the tempeh to the skillet. Season to taste with salt and pepper. Cover and bake until hot, 30 minutes.
Remove from the oven and spoon about half the sauce mixture (including some of the apple, mushrooms, and shallots, but not the tempeh) into a blender or food processor. Add the soy creamer and process until smooth, then return the sauce to the pan and heat until warm. To serve, arrange the tempeh on plates and spoon the sauce on top. Sprinkle with walnuts and parsley. Serve hot.
note: If you use apple juice instead of brandy, the end result will be a bit sweeter, but nonetheless delicious.
muffuletta pizza
serves 4
baking time: 15 minutes
A muffuletta is a popular New Orleans sandwich named for the round Italian bread loaf in which it is traditionally made. The hallmark of the sandwich is a piquant olive salad which is part of the filling. This recipe incorporates the flavors of a muffuletta sandwich into a gorgeous pizza that would be great served as an appetizer or for lunch. If serving for dinner, accompany it with a tossed green salad. Ready-to-use pizza dough (available in most supermarkets) gets this pizza in the oven in minutes. To save time, substitute 1 cup (or more) of prepared Italian olive salad or giardiniera for the topping ingredients; both are available at Italian grocers and some supermarkets or online.
Pizza dough for 1 crust, at room temperature, store-bought or homemade (see here)
1½ cups home-cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
2 cloves garlic, crushed
2 teaspoons freshly squeezed lemon juice
1 teaspoon chopped fresh oregano, or ½ teaspoon dried
2 tablespoons vegan mayonnaise
½ teaspoon Dijon mustard
½ teaspoon Tabasco sauce
Salt and freshly ground black pepper
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
1 small ripe Hass avocado
½ cup pimiento-stuffed green olives, coarsely chopped
⅓ cup pitted kalamata olives, coarsely chopped
2 teaspoons capers
2 scallions, minced
2 tablespoons chopped fresh parsley
Position the oven rack on the lowest level of the oven, and preheat the oven to 425°F.
Spread the crust onto a pizza pan, stretching to fit. Set aside.
In a food processor, combine the chickpeas, garlic, lemon juice, oregano, mayonnaise, mustard, Tabasco, and salt and pepper to taste. Process until smooth. Spread the mixture evenly onto the pizza crust, to within ½ inch of the edge. Arrange the artichoke slices evenly on top of the pizza. Bake on the lowest oven rack until the crust is golden brown, about 15 minutes.
While the pizza is baking, halve and pit the avocado, spoon out the flesh, chop, and transfer to a bowl. Add the green olives, kalamata olives, capers, scallions, and parsley and combine. Season to taste with salt and pepper and mix well to combine. When the pizza comes out of the oven, top evenly with the olive mixture and serve hot.
variation: For a more traditional pizza, eliminate the pizza toppings in the recipe and instead top the dough with a thin layer of prepared pizza sauce and sprinkle with vegan cheese, then bake as directed.
antipasto pizza
serves 4
baking time: 15 minutes
Topped with a variety of ingredients found in a supermarket olive bar, this loaded pizza features many of the flavors in an Italian antipasto. It makes an easy weeknight dinner when served with a tossed green salad.
Whether you use the pizza dough on here or ready-to-use pizza dough from the supermarket, bring it to room temperature before using so it stretches more easily, allowing you to get the pizza in the oven in minutes.
Pizza dough for 1 crust, store-bought or homemade (see here), at room temperature
3 cloves garlic, crushed
1½ cups home-cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh oregano, or ½ teaspoon dried
¼ cup plus 2 tablespoons chopped fresh basil
2 tablespoons water
Salt and freshly ground black pepper
1 fresh plum tomato, sliced paper thin
½ cup chopped roasted red bell peppers, jarred or homemade (see here)
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
½ cup pitted kalamata olives, coarsely chopped
⅓ cup sliced marinated mushrooms
Position the oven rack on the lowest level of the oven, and preheat the oven to 425°F.
Spread the crust onto a pizza pan, stretching to fit. Set aside.
In a food processor, combine the garlic, beans, vinegar, oregano, the 2 tablespoons basil, the water, and salt and pepper to taste. Process until smooth. Spread the mixture evenly onto the pizza crust, to within ½ inch of the edge. Arrange the tomato, peppers, artichokes, olives, and mushrooms on top of the pizza, spacing them aesthetically. Bake until the crust is golden brown, about 15 minutes.
Serve hot, sprinkled with the remaining ¼ cup basil.
snowballs in hell
serves 4
baking time: 30 minutes
These tasty “snowballs,” made with white beans, garlic, and tofu, are absolutely delicious cloaked in a fiery “hell” sauce. Don’t let the playful title fool you—this recipe is one serious flavor sensation. Or, I should say, three flavor sensations, since I provide variations for three kinds of hell sauce: one prepared arrabiata style; with hot red pepper and cayenne; one made with chipotles; and another based on sriracha.
3 cloves garlic, minced
1½ cups home-cooked white beans, or 1 (15-ounce) can, drained and rinsed
1 cup extra-firm tofu, drained
½ teaspoon salt
2 tablespoons olive oil, plus more for cooking balls
½ cup bread crumbs
¼ cup vital wheat gluten flour
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
Preheat the oven to 375°F. Oil a shallow baking dish. Combine the garlic, beans, tofu, salt, the 2 tablespoons oil, the bread crumbs, vital wheat gluten flour, oregano, thyme, and basil in a food processor, pulsing to blend. Shape into 1½-inch balls and arrange in the prepared shallow baking dish. Drizzle with additional oil and bake for 30 minutes, turning once.
To serve, make one of the sauces below while the snowballs bake. Spoon the sauce around the balls, and serve hot.
hell sauce arrabiata style
1 tablespoon olive oil
5 cloves garlic, finely minced
1 (28-ounce) can crushed tomatoes
1 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon cayenne
¼ teaspoon freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, red pepper flakes, sugar, salt, oregano, basil, cayenne, and pepper. Simmer until the flavors are well blended, 10 to 15 minutes.
hell sauce chipotle style
1 tablespoon olive oil
5 cloves garlic, finely minced
1 (28-ounce) can crushed tomatoes
1 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon salt
4 to 5 chipotle chiles in adobo, pureed or finely minced
Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, red pepper flakes, sugar, salt, and chiles. Simmer until the flavors are well blended, 10 to 15 minutes.
hell sauce sriracha style
1 tablespoon olive oil
5 cloves garlic, finely minced
1 (28-ounce) can crushed tomatoes
1 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon salt
1 tablespoon sriracha sauce or other Asian chili sauce
Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, red pepper flakes, sugar, salt, and sriracha. Simmer until the flavors are well blended, 10 to 15 minutes.