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”

Crab Stuffed Mushrooms

 

Crab Stuffed Mushrooms

Crab Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!  Serves 15 mushrooms.
Ingredients:
15 large white mushrooms,1 cup (8oz | 250g) cooked crab or lobster meat
1/2 cup Panko breadcrumbs, divided -- Optional! Leave out for
low carb mushrooms
1/3 cup freshly grated Parmesan cheese
1/3 cup whole egg mayonnaise
1/3 cup spreadable cream cheese, softened
1/3 cup chopped green onions, (I use 3 stalks -- green and white parts)
2 large cloves garlic, minced (or 4 small cloves)
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 tablespoon olive oil

Directions:
Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.
Serve immediately.

Baked Squash Risotto With Crispy Crumb Topping

    

Baked Squash Risotto With A Crispy Crumb Topping

This Baked no-stir risotto would be blasphemy in Italy, but thruthfully most people won't know the difference. It stars sweet rich Hubbard squash and the water from the squash gets used as the broth, which furtheramps up the pumpkin flavor . This wouls also be terrific made with sugar pumpkins.

Ingredients

Hubbard Aquash Puree And Broth

1 1/2 lbs (680 g) Hubbard squash, washed with skin on

5 cups water

1/2 teaspoon salt

Risotto

1 cup (250 ml) thinly sliced onion

3 tbsp (45 mL) unsalted butter, divided

1 cup (250 mL) coarsely grated zucchini

1 1/2 cups (375 mL) arborio rice

1/2 cup (125 mL) dry white wine

1 1/2 tsp (7 mL) salt

1/2 tsp (2 mL) freshly ground pepper

1/2 cup (125 mL) grated Pecorino Romano cheese

Topping

1/4 cup (60 mL) light olive oil

4 large sage leaves plus more to garnish

1/2 cup (125 mL) seasoned panko bread crumbs

Directions:

For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. 

Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.

Preheat oven to 350°F`(177°C).

In a large Dutch oven with a lid, add 

onions, 

1 tbsp (15 mL) unsalted butter, 

grated zucchini, 

rice, 

wine, 

2 cups (500 mL) squash purée 

3 cups (750 mL) squash stock. 

Season with salt and pepper. 

Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.

While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add panko and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into panko crumbs.

Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.

Plate risotto and top with panko topping. Garnish with extra crispy sage leaves, if using. 

Serves 6 as a main, or 8 as a side.