Early Fall Paella

While fresh peppers and eggplant are still (just) available, but it's no longer too hot to stand over the stove, it's time for this flavorful dish. And though this year's summer vacations are now only a memory, you can still enjoy the most popular, coastal version of paella by adding tender tofu, delicately sweetened and seasoned with kelp.

Early Fall Paella

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Inspired by Eric Ripert's A Return to Cooking 

1 lb extra firm tofu, pressed for 20-30 min and cut into 3/4-inch dice (we really prefer Twin Oaks)

2 tsp corn starch

1/2 tsp sugar

1 tsp kelp granules (available in the bulk spice section at the co-op) 

2 TBSP water

8 oz eggplant, trimmed and diced

4-5 TBSP olive oil, divided

3 cloves garlic, minced

1 small onion, finely diced

1/4 tsp dried thyme

1/4 tsp dried sage

1/2 tsp turmeric

2 tsp tomato paste

1 cup medium-grain dried rice

4 cups vegetable stock, warm or at room temperature (note: if you're using a commercial stock that contains tomato paste, you can omit the 2 tsp tomato paste listed above)

salt and white pepper, to taste

1 roasted bell pepper, chopped (roasted fresh, or jarred in water)

1/2 cup frozen peas

In a large bowl, whisk together the corn starch, sugar, kelp granules, and water. Toss with the diced tofu. Place the diced eggplant into a colander and sprinkle lightly with salt. Set both aside, allow the tofu to marinate and the eggplant to sweat for about 20 minutes. (If you're preparing your roasted pepper from scratch, now would be a good time to knock that out.)

Preheat the oven to 375. 

Meanwhile, heat 2 TBSP of the olive oil in a large skillet. Saute the onion and garlic until the onion is translucent, about 5-7 minutes. Stir in the thyme, sage, turmeric, and tomato paste and cook for a few minutes more, until fragrant. Add the rice, stirring to coat it with the oil. 

Add three ladles' worth of stock (1 1/2 cups) to the pan. Cook, and once the rice has absorbed nearly all of the liquid, add another ladle (1/2 cup) of stock to the pan. Repeat until the rice is tender. It will take between five and ten minutes each time for the liquid to be absorbed, and will take an hour, all told, give or take. White rice will cook more quickly than brown. A glass of wine and a friend work well here to pass the time.

When the tofu and eggplant are ready (while the rice is still cooking) drain the eggplant and toss it with the remaining 2-3 TBSP of oil. Bake the tofu and the eggplant simultaneously for 30 minutes, stirring halfway through to ensure even cooking. 

Once the rice is cooked, season to taste with the salt and white pepper. Stir in the tofu, eggplant, roasted pepper, and peas. Cover and cook for 5 minutes, until warmed through. 

Serves 3

Big S Farms: Creamy, Sweet & Savory Chickpea-Salsa Salad

When Big S Farms sent us some recipes (from a now inactive blogger), one really jumped out. It wasn't at all vegan, but it wasn't at all tricky to get it there. The result is a grown-up chickpea salad  that's ridiculously simple to throw together, with notes to satisfy every part of your tongue: creamy mayo, fresh cilantro, and sweet cinnamon. It's ready to be stuffed into pita, slapped on a bun, or served on a bed of greens, 

Creamy, Sweet & Savory Chickpea-Salsa Salad

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1 15-oz can chickpeas, drained (or 1 1/2 cups fresh)

1 15-oz can artichoke hearts, drained

1/2 cup salsa, preferably Big S Farms Smoke on the Mountain

1/3 cup salted peanuts

1/2 cup legumaise (you can sub half vegenaise and half non-dairy plain Greek yogurt)

1/4 cup fresh cilantro, chopped

1 TBSP balsamic vinegar

1 tsp cinnamon

salt and pepper, to taste

Combine all ingredients and season to taste.

Legumaise (homemade, vegan, fiber-packed mayo sub)

Nothing creamy sitting in your refrigerator ready to go? No sweat. With a few kitchen staples we reliably have on hand, you can throw one together in moments. It's fresh, light, and gives great texture. It works in most salad-type recipes in place of vegenaise, sour cream, or plain yogurt. And, of course, on sandwiches.

Note: The full recipe yields quite a bit (a generous 1 1/2 cups), which keeps for about a week to 10 days in the refrigerator. Feel free to make a half batch for a quantity easier to use up in that time.

Legumaise

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1 15-oz can navy beans, drained and rinsed

1 small clove garlic

juice of half a lemon

generous pinch salt

1/3 cup vegetable oil of choice (safflower works well here), or more, as needed

Place all ingredients except oil in a food processor and process. With the motor running, drizzle in the oil and process until you get a silky consistency, adding more oil, if needed. Alternately, if you're not in the mood to wash your processor, you can add all ingredients to a mason jar (which you can store this in) and use an immersion blender.

Party Animals No. 1: Mexican feasting for Mom's birthday

This meal due almost entirely to the genius of Terry Hope Romero. 

1. Tamales from Veganomicon

2. Salsa from Moosewood Low-Fat Favorites (listed as "Blender Hot Sauce") 

3. Home Style Refried Black Beans (with brown rice) and Tres Leches Cake (not pictured) both from Viva Vegan!

Vegan Bruschetta Pizza Two Ways

The artichoke pie is light and zippy, the eggplant one is rich and savory. They pair perfectly. And since the ingredients are nearly identical, they're a snap to make at the same time. If you’re ever in need of a more elegant presentation, these should make great savory galettes: Chop and toss together the ingredients instead of processing, then top the unbaked crusts, leaving a three-inch border. Fold the edges over, and bake.

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Artichoke Bruschetta Pizza:

1 15-ounce can artichoke hearts packed in water, drained and rinsed well
half of one large roasted red bell pepper
1 clove garlic
juice of half a lemon
1/4 tsp sea salt
1/4 tsp dried parsley
1/4 tsp dried oregano
dash of freshly cracked black pepper
dash ground cayenne
1 TBSP olive oil

Eggplant Bruschetta Pizza:

1 small Italian eggplant, sweated and cooked at 450 (without oil) for about 15 minutes
half of one large roasted red bell pepper
1 clove garlic
juice of half a lemon
1/4 tsp sea salt
1/4 tsp dried parsley
1/4 tsp dried oregano
dash of freshly cracked black pepper
dash ground cayenne
3 TBSP olive oil

The method for both toppings is the same: Add all ingredients except oil to a food processor. Process and, with the motor running, drizzle in the oil. The result should be a chunky pate.

Top your pizza crust of choice and bake according to your crust's needs.