Sweet Potato Mini Patties with Sage Cashew Aioli (Gluten-Free) April 30, 2010

photo: http://www.milanphotography.com

Sweet potatoes lend these patties a beautifully-colored combination of sweet and spicy, and are jam-packed with nutritional benefits like beta carotene, healthy carbohydrates and fiber. Sage is native to California and Mediterranean climates, but for some reason, grows for me every year in a very peculiar spot, with absolutely no maintenance, in my mid-East Coast garden, so I am always trying to use it in new ways. With pungently potent fresh sage, a little goes a long way.

Yield: 1 1/2 dozen patties

Patties

2 regular sweet potatoes or 1 extra large

2 tablespoons olive oil

1/2 small onion

2 garlic cloves

1/3 cup brown rice flour

1/3 cup plain soymilk

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon baking powder

1/8 teaspoon cayenne and/or black pepper

Sage Cashew Topping

1/2 cup unsalted cashews

1 tablespoon vegan butter substitute

3-4 large sage leaves, chopped

2 garlic cloves, chopped

3 tablespoons water

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper

Olive oil for frying

Peel and chop the sweet potatoes. Boil them until they are just tender but still firm, about 15 minutes. Remove them from heat, and place them in a cold water bath. Drain and add more cold water. Mash the sweet potatoes until they are smooth.

Heat the olive oil in a sauté pan over medium heat. Cook the onions and garlic until they begin to brown. Combine the pureed sweet potatoes, the onion, garlic and oil mixture, and the rest of the ingredients in a bowl. Form balls with 1 tablespoon of the mixture, then press them to form patties. Heat a few tablespoons of olive oil in a large sauté pan. Cook the patties for around five minutes on each side, or until they are light brown.

To make the topping, process the cashews in a food processor until they are ground. Heat the vegan butter substitute in a sauté pan on medium heat and add the sage and garlic. Cook until the garlic browns lightly. Add the mixture to the food processor, and add the rest of the ingredients. Process the mixture until it is smooth. Use a pastry bag to pipe designs onto the patties.

Love,

Sharon

www.sweetutopia.com

Vegan Ribs with Chocolate Ginger Barbecue Sauce April 29, 2010

Really hearty, full of protein, quick to make, and unusual, these ribs can become a staple meal for you too!

Serves 4

Sauce

Makes 1 cup

1/2 cup blackstrap molasses

1/2 cup ketchup

2 teaspoons cocoa

2 teaspoons finely grated or minced ginger

Dash cayenne pepper (optional)

Combine all the ingredients in a bowl.

Ribs

1 package vital wheat gluten (6.5 ounces)

2 tablespoons plus 2 teaspoons nutritional yeast flakes

1/4 teaspoon salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 cup water

2 tablespoons natural creamy peanut butter or tahini

2 tablespoons tamari, shoyu or soy sauce

2 tablespoons vegan butter substitute, melted

Preheat oven to 400 degrees F and grease a large baking sheet. Combine the wheat gluten, yeast, salt and spices in a medium bowl. Add the water, peanut butter or tahini, tamari and vegan butter. Mix and then knead the mixture with wet hands, until all the ingredients are integrated. Keep kneading until the dough is elastic, for a few minutes. Form a log several inches wide. Cut the log widthwise into 1/2 inch slices. If you are having trouble slicing, you can pull apart the log and form ribs. Place the slices on the baking sheet and bake for 10 minutes. Flip the slices over and brush them with a thick layer of barbeque sauce and return them to the oven for around 10 minutes or until browned and crisp but not burned. Remove the ribs from the oven and serve them with the rest of the barbeque sauce.

Love,

Sharon

www.sweetutopia.com

Walnut Omega Balls April 28, 2010

I keep these prepared and frozen for days for when I want some protein to go with pasta or bread, or for guests and kids who love these mock meatballs. These meatless balls are so satisfying, and chock full of superior fats and protein. Walnuts provide a healthy dose of Omega-3 fats, essential to good health and lowering cholesterol, and this is a delicious way to get these benefits!

Yield: 2 dozen 1-inch balls

photo: James Marvin Phelps, via flickr

1/4 cup extra virgin olive oil

4 garlic cloves, chopped

2 small or 1 large onion, chopped

2 cups walnuts, very lightly pan toasted

1/2 cup silken tofu

1/4 cup bread crumbs

1/2 teaspoon salt

1/8 teaspoon ground pepper

2 tablespoons fresh cilantro or parsley, finely chopped

Olive oil spray

Preheat oven to 375 degrees F and brush or spray baking sheets or a large pan with olive oil. Grind walnuts to a meal in a food processor. Warm the olive oil in a medium saucepan and sauté the garlic and onion until they are lightly browned. Add the mixture to the walnuts in the food processor. Add the tofu, bread crumbs, salt and pepper and process until mostly ground, but with some texture remaining. Stir in the cilantro or parsley. Form 1 inch balls and place them on the baking sheets. Spray with olive oil if desired. Bake the balls for about 30-35  minutes or until they are medium brown and set. Be careful not to let the bottoms burn. Serve with tomato sauce or the sauce of your choice.

Hints: If your baking sheets are not insulated, you can either line them with silicone pads or parchment or bake the balls in a 9×13 Pyrex pan.

Double the recipe and store these in a plastic container (using parchment paper between layers) or in plastic bags in the freezer, and pop some out as needed. Heat them up in the oven or microwave.

Serving Tip: Make meatball subs. Use French or Italian bread, tomato sauce and walnut balls. Top with soy cheese if you like, and grill until the cheese melts.

Pappa Al Pomodoro (Tuscan Bread Soup) April 21, 2010

I love this rustic, simple, hearty soup that’s bursting with flavor! It makes me just think of sitting on the terrace of a country house in Tuscany, looking at the flowers and cypress trees, with a glass of the freshest wine. Pair this with a salad of greens and beans, and it’s a light, but complete, meal.

photo-italy in sf, via flickr

Serves 4

1/3 cup extra-virgin olive oil
6-8 garlic cloves, minced
1/2 teaspoon red pepper flakes, crushed (optional)
1 (28 ounce) can crushed tomatoes (the kind that’s salted and seasoned with basil is ok to use)
1 cup water
1 small loaf day-old Italian bread
salt and black pepper to taste
1/4 cup roughly chopped fresh basil leaves

In a large pot over medium-high heat, add olive oil, crushed garlic and optional red pepper. Cook for 2 minutes. Add the whole can of tomatoes into the pot. Add the water and stir. Add salt and ground black pepper to taste. With your hands, break the bread into 1-2 inch chunks, then add them to the pot. Gently stir the bread chunks into the soup one time. Do not stir again. Add basil leaves. Serve immediately.

Love,

Sharon

www.sweetutopia.com

Quick Saffron Creme Sauce April 20, 2010

photo by ellesil, flickr

This is a versatile, mild cream sauce. You can customize it to your taste and use any kind of mushroom or vegetable with it, or use it plain.

Serves 4

1 cup boiling vegetable broth
10 strands saffron
1 cup silken tofu, drained
1 tablespoon extra virgin olive oil
1/4-1/2 teaspoon salt
1/2-1 clove garlic
1 teaspoon fresh lemon juice
Fresh finely ground black pepper and vegan Parmesan for garnish, optional

Stir the saffron strands into the boiling broth and let sit for 5 minutes to infuse. Combine the broth-saffron mixture with the rest of the ingredients in a blender and blend until very smooth. Heat as needed in a small saucepan over low heat or in the microwave. Serve over capellini or with seitan cutlets with black pepper and vegan Parmesan if desired.

You can also add chopped tomato, mushrooms or shredded vegetables and cook in the sauce for a few minutes for a twist.

Love,

Sharon

www.sweetutopia.com