Marquez-Style Vegan "Meatballs" with Cashew "Yogurt" ~ Vegan

                                                   

Marquez-Style "Meatballs With Cashew "Yogurt"

Crusty, juicy and perfumed with North African spices, these plant-based “meatballs” use Beyond Beef, an excellent ground beef substitute available at many natural food stores and supermarkets. They are swiped through a rich, tangy, dairy-free “yogurt” made from cashews.   Serves 6, makes approx. 25 “meatballs”

Ingredients:

Cashew “Yogurt”
1 1/2 cups (375 mL) raw cashews
2 tbsp (30 mL) plus 2 tsp (10 mL) strained fresh lemon juice
3/4 tsp (4 mL) fine sea salt
Vegan “Meatballs”
2 pkgs (each 340 g) Beyond Meat Beyond Beef, thawed if frozen
2 cloves garlic, grated on rasp
1/4 cup (60 mL) panko bread crumbs
1 tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground fennel seed
3/4 tsp (4 mL) fine sea salt
1/2 tsp (2 mL) cayenne
1/2 tsp (2 mL) freshly ground black pepper
Canola oil for frying
Pita or naan for serving

Directions
For the cashew “yogurt,” soak cashews in cold water to cover overnight. Drain and add to a blender with 3/4 cup (175 mL) water, lemon juice and salt. Blend until smooth. Transfer to an airtight container. (“Yogurt” can be made and refrigerated up to 5 days in advance.)

For the “meatballs,” in a mixing bowl, combine Beyond Beef, garlic, panko, paprika, cumin, coriander, fennel, salt, cayenne and pepper. Mix thoroughly with your hands. Using oiled hands, form heaping 1 tbsp (15 mL) portions into balls and place on a baking sheet. (If you have a scale, the balls should be about 1 oz/30 g each.)

Preheat oven to 200°F (93°C).

Heat a thin film of oil in a large nonstick frying pan over medium-high heat. Working in 2 batches, cook “meatballs,” turning occasionally, until nicely browned, about 5 minutes total per batch. Transfer to a baking sheet and keep warm in the oven while cooking remaining “ meatballs.”

Serve “meatballs” hot with cashew “yogurt” and pita or naan.
Serves 6, makes approx. 25 “meatballs”

Vegan Beet Rueben

                                                        

Vegan Beet Reuben

Roasted, sliced and spiced beets stand in for corned beef in this delicious meat- and dairy-free take on the classic Reuben. Vegan mayo has become much easier to find—Hellemans version is excellent—as has plant-based “cheese.” Of course, if you’re not vegan, you could use regular mayo and real Swiss cheese.   Serves 4
Ingredients:
Dressing
1/2 cup (125 mL) vegan mayonnaise
1/4 cup (60 mL) finely chopped bread-and-butter pickles
2 tbsp (30 mL) ketchup
2 tsp (10 mL) fresh lemon juice
Salt and freshly ground pepper to taste
Sandwiches
2 large beets, about 1 lb (455 g) total
1 tbsp (15 mL) canola oil, plus more for brushing
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) ground coriander
Salt and freshly ground pepper to taste
1 cup (250 mL) sauerkraut
8 slices pumpernickel or rye bread
8 slices plant-based Swiss “cheese”

Directions:
For the dressing, mix all ingredients in a bowl until well combined. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the sandwiches, preheat oven to 400°F (204°C).

Lay out a rectangle of foil big enough to wrap beets. Place beets in middle. Drizzle with oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 1/2 hours. Remove from oven and carefully open foil to cool.

When beets are cool enough to handle, peel, trim and slice on a mandoline about 1/8 inch (3 mm) thick. Lay slices out on a baking sheet. Sprinkle with paprika, coriander, salt and pepper. Set aside.

Drain sauerkraut in a sieve placed over a bowl, pressing with back of a spoon to extract maximum brine. Blot dry with paper towel. Set aside.

Lightly brush bread slices on one side with oil and divide between two baking sheets, oil side down. Top each slice with a generous smear of dressing. Top four bread slices with four slices of Swiss, trimming to fit. Divide beets and sauerkraut evenly over Swiss. Top with remaining four slices of Swiss, trimming to fit. Place remaining four bread slices on top, oil side up.

Place two large nonstick frying pans over medium heat. Cook sandwiches until nicely browned and heated through, 4 to 5 minutes per side. (You will need to use a second spatula or a pair of tongs to hold each sandwich together while flipping it. The plant-based “cheese” may not melt, but it will still be warm and soft.) Cut sandwiches in half and serve immediately. Serves 4

Moorish Lamb Chops With Charred Lemons

MOORISH LAMB CHOPS                   WITH CHARRED LEMONS Garlicky and robustly spiced, these lamb chops come together quickly for an easy weeknight dinner. Charring lemons softens their acidity and adds caramel notes to the juice. More commonly done with kebabs, this Spanish-style preparation was influenced by the Moors, who occupied parts of the Iberian Peninsula for centuries. Ingredients: 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground coriander 1 tsp (5 mL) paprika 1/2 tsp (2 mL) turmeric 1/2 tsp (2 mL) dried oregano 1/4 tsp (1 mL) cayenne pepper 2 cloves garlic, finely grated on a rasp 2 tbsp (30 mL) extra virgin olive oil, plus more for brushing lemons 1 tbsp (15 mL) fresh lemon juice 12 small or 8 large lamb rib chops Salt and freshly ground pepper to taste 2 small lemons, halved crosswise, visible seeds removed Directions: 1. In a small bowl, whisk spices, garlic, oil and lemon juice. Set aside. 2. Lay out the lamb chops in a large nonreactive baking dish. Season both sides with salt and pepper. Spoon marinade over lamb and rub in with fingers to coat both sides evenly. Refrigerate at least 1 hour and up to 8 hours. 3. Preheat grill to medium-high. Clean and oil grate. 4. Brush cut sides of lemons with olive oil. Grill lamb chops until nicely charred and pink in the middle, 2 to 3 minutes per side for small chops and about 4 minutes per side for large. While lamb chops are cooking, grill lemons on cut-sides only until charred, about 3 to 4 minutes. Transfer chops and lemons to a serving platter. Serves 4

Mexican Pork Chops

Mexican Pork Chops

Ingredients:

1/3 cup extra virgin olive oil

1 tablespoon ground cumin

1 tablespoon sweet paprika

2 teaspoon ground coriander

2 teaspoons packed brown sugar

4 medium cloves garlic, thinly sliced

1 1/4 pound pork tenderloin, trimmed of

   silver skin

Kosher salt and freshly ground black pepper

2 chipotle chilis in adobo sauce, chopped 

2 tablespoons adobo sauce

1/3 cup lime juice

1/4 cup finely chopped fresh cilantro

Directions:
In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.

Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ⅛-inch thickness, then place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.

Into the remaining oil mixture, whisk ¾ teaspoon salt, ½ teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.

Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip:  Don't grill the second side of the cutlets for more than about one minute or they will overcook.  Aim to get charring on only the first sides, then served the pork charred side up.