Deconstructed Vegan Pecan Pie

Ingredients

Pie Crackers
olive oil cooking spray
3 sheets phyllo dough (12″X16″)
1 cup maple sugar

Pecan Pie Filling

5 tablespoons vegan butter
3/4 cups dark brown sugar
3/4 cups maple syrup
2 tablespoons cornstarch
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
1 teaspoon Kosher salt
8 ounces extra firm silken tofu
2 cups pecans (toasted, roughly chopped)

Coconut Whipped Cream

1 (15 ounce) can full fat coconut milk (chilled overnight)
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract

Method

  1. To toast the pecans, in a medium saute pan over medium-high heat, add pecans in a single layer. Cook until toasted and fragrant, tossing occasionally to avoid burning, about 5-7 minutes. Remove from heat and allow to cool. Chopped the pecan and set aside.
  2. To make the Pie Crackers, preheat the oven to 400ºF. Line a baking sheet with parchment.
  3. Place one sheet of phyllo down, spray evenly with olive oil spray and evenly sprinkle 1/3 of the maple sugar over the top. Place a second sheet of phyllo on top, spray with olive oil and sprinkle with 1/3 of remaining maple sugar. Top the 2 layers with the last sheet of phyllo and spray with olive oil and sprinkle the rest of the maple sugar evenly on top.
  4. Cut the phyllo into 3×4-inch rectangles and place on the prepared baking sheet, you should have 16 squares.
  5. Place another sheet of parchment on top of the squares and a baking sheet on top to weigh down the squares. Bake for 12-15 minutes until golden brown and crispy.
  6. Remove from the oven, leaving the oven on, and allow crackers to cool.
  7. Reduce temperature of the oven to 350ºF.
  8. Make the Pecan Pie Filling. In a medium saucepan over medium heat, stir together the vegan butter, dark brown sugar, maple syrup, and cornstarch. Bring to a boil and reduce to a simmer, cooking for 2 minutes more. Stir in the vanilla extract, vinegar and salt and set aside.
  9. In the bowl of a food processor fitted with a blade attachment, add the tofu and pulse until smooth. Add the maple syrup mixture to the tofu until combined. Remove filling to a large bowl and stir in the chopped pecans.
  10. Place six 4-ounce ramekins in a large deep roasting pan. Divide the pecan pie filling between the ramekins.
  11. Place the roasting pan in the center of the oven and before closing the door, create a water bath by slowly filling the roasting pan with water so it comes about halfway up the side of the ramekins.
  12. Bake at 350ºF until the edges of the pie filling is set and the center has a slight jiggle to it, about 30 to 35 minutes. Remove and allow to cool.
  13. Make the Coconut Whipped Cream. Remove the can of coconut milk that has been chilling in the refrigerator overnight and scrape the coconut cream that has risen to the top of the can and remove to a large chilled bowl.
  14. Whisk the coconut cream until soft peaks form and add the powdered sugar and vanilla extract. Continue to whisk until medium peaks form.
  15. To serve, top each ramekin with a dollop of coconut whipped cream. Serve with pie crackers on the side.

Makes 6 servings.

Source: Chef Carla Hall

Grilled Brussels Sprouts with Hazelnut Vinaigrette

Ingredients

1 pound medium Brussels sprouts, stems trimmed and outer leaves removed
Kosher salt and freshly ground black pepper
1/4 cup white wine vinegar
1 tablespoon finely diced shallot
1 tablespoon clover honey
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
canola oil
3 tablespoons finely chopped toasted hazelnuts
1 teaspoon grated orange zest

Method

  1. Heat your grill to high. If using wood skewers, soak them in cold water for at least 15 minutes.
  2. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until crisp-tender (a skewer inserted into the center meets a little resistance), about 5 minutes. Drain, rinse under cold water, and drain well again. Pat dry with paper towels.
  3. Whisk together the vinegar, shallot, honey, mustard and salt and pepper to taste in a medium bowl.
  4. Slowly whisk in the oil until the vinaigrette is emulsified.
  5. Toss the Brussels sprouts with a few tablespoons canola oil and season with salt and pepper.
  6. Skewer the sprouts onto the skewers and grill on both sides until golden brown and slightly charred and just tender, about 2 minutes per side.
  7. Remove the Brussels sprouts to a cutting board and cut them in half. Transfer to a platter.
  8. Drizzle the vinaigrette over the warm Brussels sprouts and top with the hazelnuts and orange zest.

Makes 4 to 6 servings.

Source: Chef Bobby Flay

Chocolate Chip Pecan Cookie Bars

Ingredients

1 cup pecans
4 tablespoons unsalted butter, softened
2 tablespoons canola oil
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

Method

  1. Preheat the oven to 350°F and line the bottom of a 9-by-13-inch baking pan with parchment paper.
  2. Spread the pecans in a pie plate; toast for about 8 minutes, until golden. Chop the pecans and let cool.
  3. In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth.
  4. In a small bowl, whisk the flour with the baking soda and salt. Beat the dry ingredients into the mixer at low speed.
  5. Add the chocolate chips and pecans and beat just until incorporated.
  6. Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center.
  7. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.

Makes 32 bars.

Source: Chef Breanne Varela

Coconut Beef Curry

Ingredients

1 tbsp ground coriander
1 tbsp ground cumin
3 tbsp Mussaman Curry Paste
2/3 cup water
2-3/4 oz creamed coconut
1 lb beef fillet, cut into strips
1-3/4 cups canned coconut milk
1/3 cup unsalted peanuts, finely chopped
2 tbsp Thai fish sauce
1 tsp palm sugar or brown sugar
4 kaffir lime leaves
fresh cilantro sprigs, to garnish

Method

  1. Combine the coriander, cumin and Mussaman Curry Paste in a bowl.
  2. Pour the water into a pan, add the creamed coconut, and heat until it has dissolved.
  3. Add the curry paste mixture and simmer for 1 minute.
  4. Add the beef and simmer for 6-8 minutes.
  5. Add the coconut milk, peanuts, fish sauce, and sugar. Simmer gently for 15-20 minutes, or until the meat is tender.
  6. Add the lime leaves and simmer for 1 to 2 minutes.
  7. Transfer to bowls and garnish with cilantro sprigs. Serve hot.

Makes 4 to 6 servings.

Source: Curries

Fish with Cousbareia Sauce

Ingredients

4 tomatoes
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
1/4 cup hazelnuts, finely chopped
2 oz pine nuts
3 tablespoons chopped fresh parsley
salt and freshly ground black pepper
fillets from 4 red mullet, skinned
parsley sprigs, to garnish

Method

  1. Place the tomatoes in a bowl and cover with boiling water. Leave for 1 minute then drain and cover with cold water.
  2. Leave for 1 minute then peel the skins off the tomatoes. Remove the seeds and cut the flesh into dice.
  3. In a large frying pan (skillet), heat the oil. Add the onion and garlic and cook for 10-15 minutes until soft.
  4. Add the hazelnuts and pine nuts and fry for 2 more minutes.
  5. Stir in the tomatoes and cook for 3 or 4 minutes until soft.
  6. Add 1/3 cup water to cover, the parsley, salt and pepper and simmer for 5 minutes.
  7. Place the red mullet fillets in the pan and spoon some of the sauce over. Cover and simmer for 10-15 minutes until the fish flakes easily when tested with a knife.
  8. Serve the fish fillets on heated plates with the sauce poured round. Garnish with parsley sprigs, and serve with salad leaves.

Makes 4 servings.

Source: North African Cooking