Cookbook offers up delicious vegan al Fresco recipes for all
The following recipes are from Vegan al Fresco: Happy & Healthy Recipes for Picnics, Barbecues & Outdoor Dining (Arsenal Pulp Press, 266 pages), a fine new book by Carla Kelly, a Burnaby, B.C.based cookbook author, blogger — The Year of the Vegan at veganyear.blogspot.ca — and cake decorator.
Caper and Edamame Dip
Makes 1 cup
The green of this dip is intense enough that you might think it’s guacamole — until you taste its briny kick. Excellent with raw vegetables: Consider green veggies, such as celery and sugar snap peas, for an all-green effect. 1 cup frozen edamame, cooked according to package directions and refreshed under cold water 1/4 cup plus 2 tablespoons vegan mayonnaise (see note) 2 tablespoons capers, with brine 1 garlic clove, minced 1 shallot, finely chopped Salt, freshly ground black pepper, and caper brine to taste
In a food processor or blender, combine edamame, mayonnaise, capers, garlic and shallot and blend until smooth. Cover and chill for at least 1 hour. Taste and season as desired, then serve.
Note: Use commercial vegan mayonnaise, if you like, but Kelly’s book features a recipe for homemade vegan mayo with silken tofu as its base — she calls it to fonnaise. This recipe makes 2 cups and it will keep in the fridge for up to a week. Find agave nectar, known also as agave syrup, in health-food stores and the organic section of some grocery stores as well. 12 ounces silken tofu 2 tablespoons lemon juice 2 tablespoons canola or grapeseed oil 1 tablespoon smooth Dijon or other mild mustard 1 tablespoon white wine vinegar 1 tablespoon olive oil 1 tablespoon agave nectar 1/2 teaspoon onion powder 1/2 teaspoon salt
In a blender or food processor, process all ingredients until smooth. Stop to scrape sides of bowl as required. Transfer to a covered container and chill for at least an hour before using.
Hearty Three-Grain Salad
Makes 6 servings
Kelly loves this salad as part of a picnic on a hot summer day. 1/2 cup fresh raspberries 1 garlic clove, minced 1 teaspoon grated fresh ginger 2 tablespoons grapeseed oil 1 tablespoon lemon juice Salt and freshly ground black pepper, to taste 1 celery stalk, finely chopped 1/2 medium carrot, finely chopped 1/4 cup finely chopped red onion 3 tablespoons dried cranberries 1 cup long-grain brown rice, cooked and cooled 1 cup barley, cooked and cooled 1 cup wheat berries, cooked and cooled
Over a large bowl, press raspberries through a sieve. Reserve liquid and discard seeds. Stir in garlic, ginger, oil and lemon juice and whisk to combine. Taste and season as desired. Stir in celery, carrots, onions and cranberries and toss to coat. Stir in cooked grains and combine well. Chill for at least an hour before serving.
Pickle and Asparagus Potato Salad
Makes 4 to 6 servings
I have always preferred mayo-free potato salads, for their lightness and their fla- vour. And this salad is full of bright with the taste of sweet and sour pickles and fresh asparagus, with the potatoes as a creamy backdrop. 3 cups cubed firm yellow potatoes, such as Yukon gold (peeling optional) 3 cups chopped asparagus spears, tough ends removed 3 tablespoons olive oil 1 tablespoon pickle juice 1/2 teaspoon smooth Dijon mustard 1/2 teaspoon agave syrup 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons finely chopped dill pickles 2 tablespoons finely chopped bread-and-butter pickles 1 garlic clove, minced 1 small shallot, minced Salt and ground black pepper, to taste
In a medium pot fitted with a steamer basket, steam potatoes for 8 to 10 minutes, until fork tender. Refresh under cold running water, drain, and cool to room temperature. In same pan, steam asparagus for 2 to 3 minutes, until tender. Refresh under cold running water, drain, and cool to room temperature. In a large bowl, whisk together oil, brine, mustard, agave syrup, salt and pepper until well emulsified.
Stir in pickles, garlic and shallots. Add potatoes and asparagus and toss to coat. Cover and chill for at least 1 hour. Taste and season as desired.
Grilled Zucchini Sticks
Makes 2 to 4 servings
These zucchini sticks are lighter and more healthful than their deep-fried cousins — and the seasoning highlights the flavour of the summer squash. 2 tablespoons white wine 1 garlic clove, minced 1 teaspoon grainy mustard 1 teaspoon agave nectar 1 teaspoon white wine vinegar 1/2 teaspoon salt 1/2 teaspoon tarragon 2 medium zucchini, quartered lengthwise and cut into 3-inch sticks
In a large, flat container with a resealable lid or in a large bag with a zipper-style fastening, combine wine, garlic, mustard, agave, vinegar, salt and tarragon. Add zucchini and toss to coat. Marinate for at least 1 hour, turning after 30 minutes. Reserve marinade. Oil barbecue grill lightly and heat to medium heat. Grill zucchini for 3 minutes on each side, until lightly browned, basting frequently with leftover marinade.
Buckwheat and Onion Mini-Loaves Makes 8 mini-loaves or 12 muffins
Kelly uses raw buckwheat in this recipe because she prefers its taste, but the loaves are also good with toasted buckwheat, known also as kasha. Buckwheat is a glutenfree grain unrelated to wheat, despite its name: It is relat- ed botanically to rhubarb. Kelly uses a mini-loaf pan, although a regular muffin pan works, too. Serve these loaves, hot out of the oven or cooled, with a salad and call it brunch or lunch. 1 cup water 1/2 cup uncooked raw or toasted buckwheat, rinsed 1 tablespoon olive oil 11/2 cups quartered and thinly sliced onions 1 tablespoon light brown sugar 2 cups all-purpose flour 2 teaspoons baking powder 11/4 teaspoons salt 1/2 teaspoon baking soda 1/2 teaspoon ground black pepper 11/2 cups plain soy milk 2 tablespoons olive oil 2 tablespoons canola oil
In a small pot on high heat, bring water to a boil. Add buckwheat, cover pan, and reduce heat to low. Simmer 15 to 20 minutes, until liquid has been absorbed and buckwheat is tender. Once cooked, spread buckwheat on a large plate and let cool for 10 minutes, to room temperature.
In a large frying pan on medium, heat 1 tablespoon oil. Sauté onions for 7 to 10 minutes, until soft and golden. Add brown sugar and cook for another 5 minutes to lightly caramelize. If they stick, add a splash of water. Volume will reduce by about half. Remove from heat and let cool for 15 minutes.
Preheat oven to 375 F. Oil mini-loaf pans, using nonstick spray or a few drops of olive oil in each.
In a large bowl, sift together flour, baking power, baking soda, pepper and salt. Make a well in centre of dry ingredients and add soy milk, 2 tablespoons olive oil, canola oil, cooked buckwheat and onions. Fold wet ingredients into dry to just combine. Spoon mixture evenly into pan.
Bake for 25 to 30 minutes, until tops are lightly browned and a toothpick inserted in the centre of a loaf comes out clean. Cool 5 minutes in pan, then transfer to a rack to complete cooling.