Tag: walnuts

Vegan “Chicken” in a Nut Sauce

Posted in Main Course, Meat ReplacementTagged , , , , 2 Comments
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Vegan “Chicken” in a Nut Sauce, via Eat the Vegan Rainbow

Creamy, aromatic, and surprisingly sweet – those are just some of the ways to describe this rich dish. Originally made with chicken and cashews, I transformed the recipe into one that uses soya chunks instead of chicken, and walnuts instead of cashews. The result is a nuttier and creamier vegan delight!

What are soya chunks?

Soya chunks are a common meat substitute. According to this Wikipedia page, the ingredient used to make soya chunks is the byproduct of soy oil production, so basically all the protein rich solids left after the fat has been extracted. These solids can be made into many different shapes and sizes and some common products are texturized vegetable protein (TVP), soya curls and soya chunks. All these products usually require some soaking in water or a brief dip in a pot of boiling water to rehydrate them as they are packaged an sold dry.

Where do you find soya chunks?

Most large grocery store chains in the USA don’t carry soya chunks. This is a surprise since we could easily find them in my small home town in Serbia when we visited last summer! But in the US, you either need to order them through Amazon, or visit an South Asian grocery store. The price at my local Indian grocery store is about $2-3 for a 200 g box, which is enough to make a big pot of dinner to feed 6-8 people. Amazing, isn’t it?

Let the food processor do all the work

The recipe calls for a range and of ingredients, and quite a few spices. But the preparation itself is super easy. The sauce comes together in a food processor and then it slowly cooks and simmers with the rest of the ingredients. If you prefer a chunky sauce, dial down the length of processing, and if you prefer a smooth sauce keep processing and add a bit of water as you go for smoother consistency.

This dish is rich and complex, and it’s best served with simple basmati rice. Enjoy!

Vegan “Chicken” in a Nut Sauce, via Eat the Vegan Rainbow

Vegan “Chicken” in a Nut Sauce

What you’ll need:

200 g soya chunks

2 yellow onions, finely diced

4 cloves garlic, thinly sliced

2 tablespoons sliced ginger

1 cup walnuts

1/4 cup tomato paste

1/4 cup yogurt (almond, cashew or any other one you like)

1/2 lemon, juice only

2 tablespoon vegetable oil

2 teaspoons garam masala

1 teaspoon chili powder

1 teaspoon coriander powder

1/4 teaspoon turmeric

1/4 teaspoon salt

1/4 cup golden raisins (sultanas)

10 oz white mushrooms, quartered

1/2-1 cup water, to taste

2 tablespoons fresh cilantro, and more for garnish

 

What you’ll do:

  1. Rehydrate soya chunks according to instructions on the box. This will usually require either leaving them in some boiling water for 3-5 minutes or soaking them for a while.
  2. Drain and rinse the soaked chunks. Squeeze them gently to shake a bit of excess liquid off, but don’t squeeze them dry. That will make them rubbery and too chewy. You want the chunks to be soft and moist. Set aside.
  3. Place onions, garlic, ginger, walnuts, tomato paste, spices, oil, lemon juice, and yogurt into a food processor, and process until a smooth sauce forms.
  4. Place a large, heavy pot, like a Dutch oven, over the medium high heat and bring to temperature. Add the sauce and cook for 5 minutes with frequent stirring.
  5. Add the mushrooms and mix well. Cook for another 5 minutes then add the soya chunks. Mix well again, and check if any water is needed. You want the sauce to be dense, but still flowing so adjust the liquid accordingly.
  6. Add the golden raisins and simmer, covered, for another 10-15 minutes.
  7. Serve over some rice and sprinkled with fresh cilantro.

Copyright © Eat the Vegan Rainbow, 2018

Chickpea Burgers with Sun Dried Tomatoes and Walnut Meat

Posted in Burgers, Hot Dogs, and More, From the Grill, Meat Replacement, Tips & TechniquesTagged , , , , 2 Comments
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Chickpea Burgers with Sun Dried Tomatoes and Walnut Meat, via Eat the Vegan Rainbow

You should get to know walnuts. They are super nutritious because they have a large amounts of polyunsaturated fats, and surprisingly high amounts of protein, fiber, even vitamins B-6.

Walnuts are also fun and funky. They look like large, green balls when young, and their pretty green skin shrivels into dark brown to black husk as they ripen. This husk eventually falls off, revealing the nut. If you do find yourself with a pile of walnuts still wearing their husks on your hands, do use gloves when peeling them. The walnut husks will release dark brown pigments that will color your skin, and the stuff does not come off easily. It’s actually still used as a natural hair dye in some places, and if you ever get a pile of green walnuts stick them into some brandy and make some dark liquor called nocino.

If you are like me, chances are the walnuts you can easily find come nicely cleaned and sometimes even chopped. These days I prefer to get chopped walnuts as that speeds things up in the kitchen. I use walnuts in my desserts, as a quick snack, and as a meat substitute. This recipe here falls into the “walnuts as a meat replacement” category and to boost their meaty flavor I combine them with sun dried tomatoes, caramelized onions, cumin, smoked paprika, and chili powder. This serves as a fantastic flavor add-on to chickpeas, which are the main ingredients in this burger. Having said that, I think chunks chickpeas here are more of a filler and that walnuts and the sundried tomatoes are the stars.

The main binding agents here are flax meal and bread crumbs. Flax meal has to be soaked in hot water for about fifteen minutes, which should be enough to transform it into sticky goo that you can use instead of eggs as a binding agent.

Chickpea Burgers with Sun Dried Tomatoes and Walnut Meat

What you’ll need:

1 onion, diced

1 cup walnuts, chopped

3 oz. (85 g) sun dried tomatoes, sliced

3 tablespoons flax meal

6 tablespoons water, boiling

2 15.5 oz. (439g) cans chickpeas, rinsed and drained

3 tablespoons olive oil

2/3 cup plain bread crumbs

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili

Cooking spray

What you’ll do:

  1. In a large cup or a measuring cup mix flax meal and the boiling water. Let the mixture stand for 15-20 minutes.
  2. Spray the bottom of a large frying or sauté pan with cooking spray and place over medium heat. Add the diced onions and sauté for 8-10 minutes until the onions are nicely caramelized.
  3. Add chopped walnuts and let them toast slightly. This will take 3-5 minutes.
  4. Add the sun dried tomatoes, mix well and sauté for another couple of minutes.
  5. Transfer the sautéed mixture into a large mixing bowl. Add the chickpeas that have been carefully washed, drained and half-mashed with either a hand or a fork. Add the soaked flax meal, spices, oil, and bread crumbs and mix well.
  6. Form the burger patties, and place them on the wax paper lined platter. Put the patties in the fridge for at least 30 minutes to firm up.
  7. Grill the burgers using an outside or an inside grill, or a grill pan. These burgers are sturdy and should not fall apart while grilling. They need 3-5 minutes per side to get nice grill marks.
  8. Serve them on a ham burger bun with your choice of toppings and condiments!!!

Copyright © Eat the Vegan Rainbow, 2018

Buttercup Squash Pie with Cranberries, Walnuts and Marshmallow Topping

Posted in Delightful DessertsTagged , , , , , 3 Comments
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Squash Pie with Cranberries, Walnuts and Marshmallow Topping, via Eat the Vegan Rainbow

Warning – making this pie is not easy as a pie! It takes quite a bit of fussing but the result is amazingly flavorful, completely healthy and entirely envy-inducing. The recipe starts with a lovely squash – buttercup squash. This is a winter squash variety that is really deliciously sweet so requires no additional sugar especially if you roast it first. The roasting part is super easy – all you need to do is split the squash in half, scoop out the seeds, then flip the cut side down on the foil lined cookie sheet and put it into a hot oven (425 F; 220 C) for about 45 minutes. The squash will be soft and flaky. You can actually serve it just like that, and it would be great. But, if you are willing to go few steps further, the reward will be a multilayered pie that you can serve as a birthday cake!

What makes this a layered pie? Well, I sneak a cranberry layer into this pie by topping the squash with dried cranberries that have been soaked in warm water for at least half an hour, and then top the second buttercup squash layer with toasted walnuts. Finally, the pie-cake is topped with aquafaba marshmallow topping that’s just lightly broiled to get that perfect look, and a slightly caramelized sugar flavor.

Aquafaba probably deserves a post of its own. It is the liquid leftover after cooking the chickpeas, and most people use the canned version. I have used both the canned version and the leftover liquid from homemade chickpeas, and the canned one works better probably because it’s hard to get the content and consistency of the homemade one just right. You can use your aquafaba marshmallow topping as is and serve the pie immediately, or you can put it under a broiler for a minute or so. If you are venturing into broiling do keep an very close eye on your pie as it will burn if you don’t pull it after the first minute. Plus, you will lose some of the puffiness so if you want to skip it that’s fine – the pie will still be delicious and look amazing!

 

Buttercup Squash Pie with Cranberries, Walnuts and Marshmallow Topping

What you’ll need:

2 winter squashes, I recommend buttercup but any sweeter variety will work

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/8 teaspoon cloves

10 oz dried cranberries

1 cup chopped walnuts

1 cup aquafaba

6 tablespoons sugar

1/2 vanilla bean

1 teaspoon cream of tartar

 

What you’ll do:

  1. Preheat the oven to 425 F (220 C).
  2. Slice the squash in two, scoop out the seeds, and place the squash halves cut side down flat on the baking sheet that’s been lined with some parchment paper or aluminum foil.
  3. Place the squash into the oven and roast for 30-40 minutes, until completely soft and done. Let the squash cool for at least half an hour before handling.
  4. To get the dried cranberries ready, soak them in hot water for 30 minutes or more. Drain them and rinse them before use.
  5. Once the squash is cool, scoop out the flesh with a spoon. Place it in a large mixing bowl, then add the spices (cinnamon, nutmeg, allspice and cloves), and blend everything together with a stick blender. You can also do this in a food processor.
  6. Pour the blended squash into a 8 x 8 in (20 x 20 cm) deep dish and level it out. Top the squash with the cranberries, and chopped walnuts that have been toasted for couple of minutes.
  7. Using a hand or a stand mixer start mixing the aquafaba with sugar, cream of tartar and vanilla bean. It may take anywhere between 5 to 10 minutes for stiff peaks to form.
  8. Top the pie with your aquafaba marshmallows and serve as is or broil for a minute to caramelize the top. The pie is great served at room temperature!

Copyright © Eat the Vegan Rainbow, 2017

Chocolate Bon Bons with Dates, Walnuts and Apples

Posted in Delightful DessertsTagged , , , , , , , 1 Comment
Chocolate Bon Bons with Dates, Walnuts and Apples
Chocolate Bon Bons with Dates, Walnuts and Apples, via Eat the Vegan Rainbow
It is Easter Sunday, so you might as well kick back, relax and have some bon bons. So I wanted to share with everyone who observe Easter today and everyone who are just looking for a simple, nutritious and adorable dessert recipe this super-easy and kids-friendly recipe for Bon Bons. This recipe was my entry into Food52 contest Your Best Recipe with Dates.

Dates, especially Medjool dates, are fabulously sweet fruit of date palm trees and have been used in Middle Eastern and North African regions for centuries. Growing up in Serbia (ex-Yugoslavia), dates were a special, almost candy, treat we’d get especially for Christmas Eve.

You may have seen dates in your dried fruit aisle, and that is exactly where you’ll find Medjool dates as well. Some stores have also been featuring them around the produce stands, but don’t expect to find raw dates – at least I’ve never seen them raw. Not to worry though, dried dates work really well in a recipe like these bon bons with a little help of warm water and thirty minutes of rehydration.

Bon Bon Mix, via Eat the Vegan Rainbow
Bon Bon Mix Comes Together, via Eat the Vegan Rainbow
Bon Bons before Coating, via Eat the Vegan Rainbow

The bon bons come together really quickly and there isn’t much to making them really. But, in order to make them easier to handle in the last stage where they meet the melted chocolate you should let them sit in a freezer for half an hour. That will help them hold their shape during their chocolate bath.

Not fan of chocolate? You can skip it and roll the bon bons in coconut flakes, chopped walnuts, slivered almonds or anything else that will make your taste buds jump for joy!!!

One last thing: this recipe is super kid-friendly and if you are looking for something you can make together with any little chefs in your life this is it. There is a bit of mixing and a bit of hands on digging into a mix and making bon bons with your hands, which is sure to please. Plus: as the recipe is no-bake everything is safe to try and lick for those without tree nut allergies. If you are looking to make this recipe tree nut free, you could try doubling the amount of oats and skipping the walnuts. I am not 100% sure this will work, but I am about 95% sure it will – I hope this is good enough for you to give these bon bons a try.

Chocolate Bon Bons with Dates, Walnuts and Apples

What you’ll need:

5 medjool dates

1 cup oats

1 cup walnuts

1 Granny Smith apple

1 teaspoon cinnamon

8 ounces chocolate, vegan

1 cup coconut flakes, unsweetened

What you’ll do:

  1. Remove the pits and soak medjool dates in warm water for 30 – 60 minutes.
  2. Place oats and walnuts into a food processor and grind them into a fine meal. Pour out into a large mixing bowl.
  3. Core the Granny Smith apple, but don’t peel it. Add it to the food processor and processes it until very fine. Add the apple to the walnut and oats mix. Add the cinnamon.
  4. Drain the dates. Using a small food processor or a hand held (stick) blender, blend the dates into a fine paste. Add the paste to the mixing bowl. Mix everything together using a wooden spoon or a spatula.
  5. Using a measuring spoon, measure out 1 tablespoon of the mix out into your hand. Form a ball (a bon bon) and place it on a freezer safe tray covered with wax paper. The recipe should make 18-24 bon bons.
  6. Put the bon bons in the freezer for 30 minutes.
  7. Just before 30 minutes is up, melt the chocolate either in the microwave or using a double boiler.
  8. Place 1/4 cup of unsweetened coconut flakes at a time in a flat dish. Take the bon bons out of the freezer, dip them into the melted chocolate and roll them in the coconut flakes. Alternatively, you can skip the chocolate and roll the bon bons in coconut flakes only!
  9. Leave the finished bon bons on the kitchen counter for about 30 minutes to allow the chocolate to harden.
  10. Enjoy!

    11. Copyright © Eat the Vegan Rainbow, 2017