Vegan Cooking for CarnivoresOver 125 Recipes So Tasty You Won't Miss the Meat

Caprese Salad with Tofu Burrata

Chick’n Pot Pie

 

 

Caprese Salad with Tofu Burrata

 

SERVES 4

 

Tofu Burrata

One 14- to 16-ounce block firm organic tofu

2 tablespoons vegan parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

2 teaspoons vegan butter, melted

 

Salad

4 medium, organic heirloom tomatoes or whatever tomatoes are in season, sliced ¼ inch thick

Kosher salt and freshly ground black pepper

4 handfuls organic mixed greens

15 fresh basil leaves, cut into chiffonade

Good-quality, extra-virgin olive oil, Herb Oil (page 217), or flaxseed oil, as needed

    Balsamic vinegar, as needed

 

 

Make the tofu burrata: Follow the standard preparation for tofu (see page 10). Working over a medium bowl, push the tofu through a potato ricer.

 

Using a silicone spatula, gently fold in the vegan parmesan and the seasonings.

 

Drizzle in the butter and stir quickly to incorporate it before it firms up in the cold tofu.

 

Refrigerate the tofu burrata.

 

 

Prepare the tomatoes: Arrange the sliced tomatoes in one layer on a paper towel–lined kitchen towel. Pat the tomatoes dry and season them with salt and pepper.

 

In a medium bowl, toss the mixed greens with a pinch of basil, a pinch of salt, a few twists of the pepper mill, and a drizzle of oil and balsamic vinegar.

 

Divide the greens evenly among four individual salad plates or shallow bowls.

 

Top each salad with 3 tomato slices. Spoon a heaping tablespoon of the tofu burrata onto each tomato slice and top with the chiffonade of basil. Drizzle each salad with oil and balsamic vinegar. Serve the salad cold.

 

The tofu burrata can be made up 2 days in advance. Reserve any leftover salad and use it as ravioli filling.

 

Note: You can use a serrated knife to cut the tomatoes, but if your chef knife will not cut the tomatoes cleanly, it needs to be sharpened.

 

Chick’n Pot Pie

 

SERVES 6

 

2 tablespoons high-heat oil such as safflower or grapeseed oil

1 large white onion, diced medium

Five 6-inch celery stalks, diced small

2 garlic cloves, minced

6 tablespoons organic, unbleached, all-purpose flour

3 cups broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base

One 10- to 12-ounce bag frozen organic peas and chopped carrots

One 10-ounce package frozen Gardein Chick’n Scallopini, defrosted and cut into cubes

Kosher salt and freshly ground black pepper

1 package vegan pie crust (2 crusts per pack)

Melted vegan butter, as needed

 

Preheat the oven to 420ºF.

Heat a large soup pot or small stockpot over high heat, add the oil, and wait until it begins to shimmer. Add the onion and celery and cook until translucent. Add the garlic and cook 1 minute more. Add the flour and stir it in with a wooden spoon until well incorporated, about 2 minutes. Add the broth a little at a time and stir, scraping down the sides and bottom of the pot to release any bits of flour. Simmer until the filling has thickened.

 

Stir in the peas and carrots and the cubed Chick’n Scallopini. Season the filling to taste with salt and pepper. Set the filling aside to cool slightly.

 

Set out six entrée-sized ceramic ramekins or potpie dishes. On a lightly floured surface, roll out the pie dough and cut it about ½ inch larger than the ramekins you are using. Rub the top of dough with a little melted vegan butter.

 

Spoon the filling into the ramekins to within ¼ inch from the top. Cover the ramekins with the pie dough, butter side up, and crimp the edges with our fingers.

 

Place the ramekins on a baking sheet and bake them for about 20 minutes, or until the crust is golden brown and crisp. Remove from the oven, allow to cool slightly, and serve.

 

 

Recipes from VEGAN COOKING FOR CARNIVORES by Roberto Martin. Copyright 2012 by Roberto Martin. Used with permission by Grand Central Publishing. All rights reserved.