Curried Chickenless Salad

You don't have to worry about this salad going bad at a picnic (no eggs)! I've been making this vegan recipe for decades and it's always a hit. Serve as pictured with some lettuce, or use it in sandwiches. The longer you let it sit in the fridge (a few hours or overnight), the better the flavor.

Recipe

12 oz. package of tempeh, poached and cooled
1 celery rib, minced
2 scallions, minced
2 T. red bell pepper, seeded and minced
1/4 c. golden raisins
2 T. slivered almonds
1 T. fresh parsley, minced
3/4 c. Vegenaise (or soy mayo)
2 tsp. curry powder
1 T. sweet pickle relish
1 tsp. fresh lemon juice
1/2 tsp. sugar (or other natural sweetener)
Salt and freshly ground black pepper

To poach tempeh, place in a saucepan with water to cover and bring to a simmer. Continue to simmer gently for 10 minutes, then remove from the water and pat dry. Grate and put in a bowl. Add the rest of the ingredients and mix until thoroughly combined.

Cover and refrigerate at least 30 minutes to allow the flavors to blend.

Cheesecake with Apricot-Blueberry Sauce

Gray skies, raining, the wind wildly blowing today ... I know, I'll make a cheesecake! Creamy, not too sweet, slathered in apricot preserves, plum brandy and blueberries. Mmmmmm.

Recipe

CHEESECAKE
2 T. softened butter
1/2 c. graham cracker crumbs
(4) 8-oz. packages cream cheese, at room temperature
1 c. sugar
1 T. grated lemon rind
2 T. fresh lemon juice
1 tsp. pure vanilla extract
4 large eggs

SAUCE
(1) 12-oz. jar apricot preserves
2 T. water
3 T. apricot brandy or plum brandy
1 c. blueberries

Preheat oven to 350-degrees.

Butter a 3- to 4-inch deep springform pan (or cake pan), sides and bottom. Add the graham cracker crumbs and shake the pan back and forth to coat the sides and bottom of the pan with the crumbs.

In a food processor, process the cheese, sugar, lemon zest, lemon juice, and vanilla extract for 20 seconds, or until well combined. Add the eggs and process for another 30 seconds, or until smooth. Pour the batter into the prepared pan and smooth top with a spatula.

Place the cake on a roasting pan and put in the oven. Put a smaller pan with a few cups of water in it on the bottom shelf of the oven (adds a bit of a humid environment for the cheesecake while it's baking). Bake for about 45 minutes until golden and still jiggly in the middle. Turn off the heat, crack open the oven door and leave the cheesecake in the oven for about 40-60 minutes (if it looks like it's getting too brown, take it out of the oven sooner). Remove the cake from the oven and let cool for an hour, then remove the sides of the springform. Let cool for another hour, then invert onto a plate and put in the fridge for a few hours to cool.

For the sauce, combine the preserves, water and brandy in a bowl and mix until smooth. Add the blueberries.

Serve each slice of cheesecake with 2 to 3 tablespoons of sauce.

– Jacques Pepin, "Essential Pepin"

Vegan Mac & Cheese

Long day at work today ... I arrived home tired and hungry and needed a quick meal. I've been craving mac and cheese but since cheese and I don't exactly get along, I thought I'd try a cheese-free version. If you have a Vitamix it takes no time at all to prepare. I used quinoa elbow macaroni to keep it gluten free. The flavor is very good. Next time I think I'll mix in some roasted broccoli, or sauteed mushrooms or spinach  ... and/or bacon! Feel free to experiment!

Recipe

10 oz. macaroni (cooked per package instructions)
1 c. Yukon gold potatoes, diced
1/2 c. onion, chopped
1/4 c. carrot, diced
3/4 c. water (from the boiled veggies)
1/2 c. raw cashews
1/4 c. coconut milk
2 T. nutritional yeast flakes
1 T. fresh lemon juice
1 tsp. salt
2 garlic cloves
1/4 tsp. cayenne pepper
1/4 tsp. paprika
Freshly ground pepper to taste
*Garnish with chopped chives or parsley

Cook macaroni (takes about 8-10 minutes), drain and return to the warm pan.

Bring 2 cups of water to a boil in a small saucepan. Add the potatoes, carrots and onion and cook until soft (about 10 minutes). Transfer cooked veggies to Vitamix with a slotted spoon. Save 3/4 c. of the veggie water and add to the blender, along with the remaining ingredients. Blend until smooth.

Pour sauce over the cooked noodles, adjust salt and pepper if needed. Best served hot.

Cape Cod Chopped Salad

I've been craving a fresh tasting, crisp salad and Ina Garten's Cape Cod Chopped Salad fit my mood today. The dressing is sweet and tart, perfect for the salad ingredients and will last for a few days in the fridge.

Recipe

4 strips thick cut bacon
8 oz. baby arugula
1 large Granny Smith apple, diced
1/2 c. toasted walnuts, coarsely chopped
1/2 c. dried cranberries
6 oz. blue cheese, crumbled

DRESSING:
3 T. apple cider vinegar
1 tsp. grated orange zest
2 T. orange juice
2-1/2 tsp. Dijon mustard
2 T. pure maple syrup
Kosher salt
1/2 tsp. freshly ground pepper
2/3 c. olive oil

For the dressing, whisk together all ingredients except the olive oil until well incorporated. Then slowly whisk in the olive oil.

Preheat the oven to 400-degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. To make cleanup easier, line the baking sheet with a sheet of foil. Roast the bacon for 20 minutes until nicely browned. Cool, then chop in large pieces.

In a large bowl toss together the arugula, apple, walnuts, cranberries, blue cheese and bacon. Toss salad with just enough dressing to moisten.

– Ina Garten, "Back to Basics"

Middle Eastern Couscous with Saffron

I hadn't used Israeli couscous before so I was in for a treat. Larger in diameter that the regular couscous that everyone is familiar with, soft and flavorful it's a must for this dish. I served the couscous with Jacques Pépin's Turkey Scaloppine with Dried Morels - a perfect combination.

Recipe

2 T. olive oil
2/3 c. finely chopped onion
1/4 c. pumpkin seeds (+ 1 T. for garnish)
1 tsp. saffron (crush between your fingers before adding)
1 c. Israeli couscous
1-1/2 c. vegetable stock
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 sprigs fresh tarragon or parsley (for garnish)

Heat the oil in a medium saucepan over high heat and add the onion, pumpkin seeds, and saffron. Cook for 2 minutes, then add the couscous and mix well. Add the chicken stock, salt and pepper, stir, and bring to a boil. Reduce the heat to very low, cover and cook for about 10-12 minutes. Uncover, turn the heat up to medium and cook, stirring occasionally, for 3 or 4 minutes longer (so the grains are dry and fluffy). Serve garnished with the herb sprigs and a tablespoon of pumpkin seeds.

– Jacques Pépin, "More Fast Food My Way"

Apple, Dried Apricot and Pecan Crumble

A great recipe for Fall apple season - sweet, crunchy and comforting.

Recipe

2 lbs. apples, peeled, cored and cut into 1" pieces (about 3 large apples)
3/4 c. dried apricots, cut into 3/4" pieces
1/2 c. pecans, broken into pieces
1/2 tsp. ground cinnamon
1/2 c. orange juice
1/3 c. sugar

CRUMBLE TOPPING
3/4 c. flour
1 tsp. baking powder
1/3 c. sugar
1 stick butter, at room temperature so it's soft

1/2 c. Crème Fraîche for serving

Mix the apples, apricots, pecans, cinnamon, orange juice, and sugar in a large bowl.

For the topping combine the ingredients in a bowl and mix with your fingers until crumbly and well mixed.

Heat the oven to 400-degrees. Put the apple mixture in a 6-cup baking dish (or gratin dish) and sprinkle the crumble mixture over the top, spreading evenly. Place on a cookie sheet and bake for about 30 minutes until the topping is brown and crusty and the apples are soft and cooked. Serve with Crème Fraîche or sour cream.

– Jacques Pépin, "Fast Food My Way"