Creamy White Bean-Broccoli Zucchini Involtini with Roasted Red Pepper Puree

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Equal parts fresh and convenient, this brilliantly colored zucchini involtini is as satisfying to serve to loved ones as it is to dig into on your own. Start with fat, firm zucchini, broccoli, and a pile of garlic from the freshest source you can find, then let a jar of roasted red peppers pair up with a touch of creamy tahini to produce a dead simple, eye-popping sauce. A can of white beans pureed with comforting seasonings provides a quick and substantial filling in which to suspend bright green bits of broccoli.

If you're comfortable multi-tasking, you'll find this provides an impressive presentation for not a lot of effort once the produce is chopped. If you're new to the kitchen, it's definitely do-able, but allow yourself a bit of extra time to organize the components.

As ever, we used our electric countertop grill to prep the zucchini strips before rolling. You can, of course, turn to an outdoor grill or steam the zucchini until pliable.  Note that we used a particularly fat variety of zucchini (shown above). If you can find large zucchini, the dish will be faster to make.

Creamy White Bean-Broccoli Zucchini Involtini with Roasted Red Pepper Puree

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serves 3-4 

For the involtini:

1 TBSP olive oil

1 large head garlic, about 10 cloves, minced

1 medium stalk broccoli (9 oz total weight, including stalk), torn into very small florets (2 cups of florets)

1/8-1/4 tsp crushed red pepper, to taste

1 15-oz can navy beans, drained, but not rinsed

1 no-salt-added vegetable bouillon cube

1/4 tsp fine sea or kosher salt

2 TBSP nutritional yeast

freshly cracked black pepper, to taste

15 5-to-6-inch-long zucchini slices, each 1/4-inch thick and about 2 1/2 inches wide, from two very fat zucchini (1 1/2 lb total weight)

For the red pepper puree: 

1 16-oz jar roasted red peppers, drained (about 4 large peppers, if you prefer to freshly roast them)

1 TBSP tahini

zest of 1 lime

1/4 tsp fine sea or kosher salt

1/2 tsp dried thyme

To begin the filling, heat 1 TBSP olive oil in a small pan. Add the garlic, stir to coat, cover, reduce heat to low, and cook 10 minutes, stirring occasionally. 

Meanwhile, add all red pepper puree ingredients to a food processor and process until very smooth, about 2 minutes, stopping to scrape down the sides halfway through.  

Heat a large skillet over medium heat, add the pepper puree, and cook over medium to medium-low heat until a bit darker and fragrant, but still saucy, 5-7 minutes. Turn off heat and cover. 

When the garlic is ready, add the broccoli florets and red pepper flakes. Cook until bright green and crisp-tender, stirring frequently, about 5 minutes (again, the florets should be very small, so they cook quickly). 

Meanwhile, preheat a countertop electric grill. While it heats, quickly rinse and wipe dry the food processor and add to it the beans, bouillon cube, salt, nutritional yeast, and pepper.  Puree 30 seconds, scrape down the sides and bottom to ensure the bouillon cube isn't sticking, and puree another 30 seconds, until smooth. Stir the broccoli-garlic mixture into the bean puree.

When the grill is ready, working in batches, add the zucchini slices in a single layer, close the grill, and cook 5 minutes, undisturbed. They should be visibly seared, fragrant, and pliable, but not mushy.

Place a spoonful of filling (about 2 tsp) on one end of a zucchini strip and roll to close. Place seam-down into the pan with the red pepper puree. Repeat with remaining zucchini slices, cover the pan, turn the heat to medium-low and warm through (it won't take long). Serve immediately.

5 Fresh Mixed Drinks from the Farmers' Market: MSV for KnoxZine

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Bonus Post! Just in time for the weekend, KnoxZine has gone to press. This issue contains an article we developed for them, 5 Fresh Mixed Drinks from the Farmers' Market. 

A couple of notes on vegan alcohol, in case you didn't already know. Barnivore is a total treasure.  But one of our recipes calls for Vinho Verde, and Barnivore had none in its database. We contacted two companies and received correspondence indicating all Arca Nova Vinhos Verdes are vegan-friendly. Ashe's carries the white, which is what we used for our drink. (Gazela, which had been consistently stocked at Downtown Wine & Spirits, uses casein to fine their wine. Their rep was very responsive and told me he'd let me know when (not if, aw) Gazela changed to non-animal-based finings.) 

Moving on, check the rest of the drinks out:

They taste as good as they look, so go get the details and the recipes on KnoxZine. 

Party Animals No. 19: Pocky

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Look, pocky. Or something like it, anyway. Regardless, these pretty much sell themselves. The dough is easy to work with, they're clearly adorable, and the flavor addition options are endless. We kept our coatings light because these were not the main attraction for the party we were taking them to. In fact, it was only at our friend's generous invitation that we made these to support her spread of inspired frozen desserts.  (Did you see those? So great.) At this particular party, she offered two(!) vegan options, Aperol granita and chocolate-chile gelato. Both incredible. Do not hesitate to commission her to make your vegan frozen treats. She's incredible.

For the pocky, we made three lightly sweet drizzles/sandings/glazes:

Dark chocolate with vanilla salt

Cinnamon

Maple caramel with smoked salt

Naturally, feel free to go wild with dips and glazes and serve them as the star of your own party. They won't disappoint. And if you're in the mood for something even more minimal, triple the amount of orange zest called for in the recipe and snack on them plain.

A note on kneading: Because this is such a small amount of dough, we found it pointless to fool with our stand mixer. When we tripled the recipe (it triples like a dream, by the way) for the party above, we used the mixer for convenience to free up our hands. Use your judgement, but for a single recipe, we really recommend using your paws. 

Pocky

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makes 80-100 sticks , adapted from Pier via here

2 tsp active dry yeast

1/4 cup lukewarm water

3/4 cup bread flour

1/2 cup all-purpose flour

1/4 tsp salt

1 TBSP tahini

3 TBSP maple syrup

1 tsp orange zest

2 TBSP unrefined coconut oil, melted

1-2 tsp water, as needed

Combine the yeast and warm water in a small bowl and set aside to proof.

Sift the flours and salt into a mixing bowl. In another small bowl, combine the tahini and maple syrup.  

Add the yeast mixture and the maple-tahini mixture to the flours and stir to form a dough. Add the zest and melted oil and combine again. Add 1-2 tsp water as needed to get a cohesive, firm, kneadable dough. (If your dough is too wet, add a bit of flour.) Knead the dough by hand for 3-5 minutes, until smooth and elastic. Wrap in plastic and refrigerate for 1 hour.

Preheat the oven to 350. Dust a clean work surface with cornmeal.

Divide the dough in half, form one half into a ball, sprinkle a little more cornmeal on top, and roll out to 1/4-inch thickness. Slice the dough into 6x1/8-inch strips. You'll end up with 40-50 strips per half. Place the strips on a parchment-lined cookie sheet.

Bake for 5 minutes, rotate the pan 180 degrees, and bake another 5 minutes. (While the first batch bakes, roll out and cut the other half of your dough, as above.) After that, begin to watch the progress carefully as you bake them a few minutes (2-5) longer. The sticks need to be golden brown (anything less and they won't be crispy), but be careful not to let them burn. Transfer to a wire rack to cool and repeat with the other half of the dough. 

Seared Melon with Miso-Glazed Hericots Verts

If you're looking for summer on a plate, this dish has you covered. Break out your most flavorful produce, because you're really only applying gentle enhancements. The melon is prepared with a light sprinkle of sugar and orange zest while the thin green beans are seared to crisp-tender (we once again turned to our trusty electric countertop grill, but you can use a griddle on the stove top instead), then tossed in miso and olive oil for a salty-savory shot up front. Raw macadamia nuts provide a touch of richness and additional texture (which this dish really excels in). 

To round out the meal, serve an appetizer of crusty bread and a substantial, but fresh-tasting spread like the one from our white bean crostini (but pureed rather than mashed for a smooth texture that will better complement the entree).

Seared Melon with Miso-Glazed Hericots Verts

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serves 2  as an entree

8 slices melon (such as canary, honeydew, cantaloupe, or other meaty variety)  about 3/4-inch thick, from about half a medium melon

1 tsp natural cane sugar (evaporated cane juice) 

1 tsp orange zest

1 lb fresh hericots verts (french stringless green beans), washed, dried, and tough stem-end trimmed

2 tsp plus another 2 tsp extra virgin olive oil, divided

2 tsp red miso paste

1/2 cup raw, unsalted macadamia nuts, chopped

Heat a countertop electric grill. Meanwhile, lay the melon slices in one layer on a clean surface. Combine the sugar and orange zest and sprinkle 1/8-1/4 tsp of the mixture over each melon slice (amount of sugar will depend upon the sweetness and size of your fruit). When the grill is hot, add the melon slices in one layer--you'll likely need to do two batches--sugar-side down, close, and cook until caramelized, but still firm, about 2 minutes. Set aside. Quickly wipe down your grill plates.

Using your hands, toss the trimmed green beans with 2 tsp of oil until coated. Spread across the grill surface in no more than two layers (again, you'll need to do two or three batches), close, and cook until bright green and crisp-tender with grill marks, 7-10 minutes.

While the beans cook, whisk together the miso paste with the remaining 2 tsp olive oil in a large mixing bowl. The resulting mixture doesn't need to be smooth, you just want to loosen the paste. 

When all the beans are done, toss thoroughly with the miso-oil mix. Serve at room temperature with four slices of melon and half the green beans per plate. Top with the chopped nuts. 

Seriously Crowd-Pleasing Vegan Sandwiches: Tuscan Tofu Sandwich (a la Tomato Head) and Party Animals No. 18: Tofu-Pecan Meatball Sub

Our first approach to sandwiches is to begin loading them up with vegetables. But not today. Both of these tofu sandwiches showcase pesto and tomatoes, so it's no surprise they're both hearty and delicious. Both are  suitable for beginning cooks, but the Tuscan Tofu Sandwich is faster to prepare, especially if you have the pesto already made. The Tofu-Pecan Meatball Subs require more time, but people go insane over them. Take them to any cookout this summer, and watch them disappear. Really.

There's a lot to love on The Tomato Head menu, but we just had to veganize an old favorite using our basil pesto (TH's vegan pesto is not at all a classic basil pesto) and a simple, tender, delicately flavored braised tofu that works great on sandwiches. A real winner of a lunch, and dead simple to make. Best served, naturally, on Flour Head buns. 

Tuscan Tofu Sandwiches (a la Tomato Head)

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yields 8 sandwiches 

1 lb extra firm tofu (Twin Oaks brand recommended) 

1/2 cup water

1 no-salt-added vegetable bouillon cube

8 sandwich buns

1 recipe Classic Vegan Pesto Genovese

8 sun-dried tomatoes packed in oil (about 1/2 cup), julienned

scant 3 TBSP Legumaise or other vegan mayo (optional)

Cut the tofu in half with your knife parallel to the cutting board so that you have two squares stacked on top of each other. Separate, wrap them side-by-side in a clean kitchen towel that won't leave fibers in the tofu (not terry cloth), and place a heavy object on top. Press for 20 minutes.

Take each square of tofu and cut each on both diagonals so you have a total of 8 thick triangles.

In a large, shallow skillet, combine the water and bouillon cube over high heat. Dissolve the cube and bring the broth to a boil. Add the tofu in one layer, reduce to a simmer over medium to medium-low heat, and cook, undisturbed, for 5 minutes. Flip the tofu and cook an additional 5 minutes. By this time, most of the liquid will be gone. Remove the tofu from the pan and set aside until cool enough to eat. 

While the tofu cooks, heat the oven's broiler, cut the buns in half, and toast the cut side of the buns until gently toasted.

To assemble, spread about 1 tsp of legumaise on the cut side of the bottom of the bun, if using. Place a triangle of tofu on top, and top with one julienned tomato. Spread a generous tablespoon of pesto on the cut side of the top bun and sandwich together.

We owe an enormous debt to the tofu-pecan meatloaf from The Vegan Slow Cooker for this recipe (though we had to adjust the tofu recommendations, which we've had to do with several recipes in that book). The flavor is satisfyingly savory and a little nutty with an unbelievable texture. The meatballs are totally fun, and these subs are phenomenal, because pesto, but don't forget to hang onto this recipe to make wildly popular vegan burger patties. Plus, you can make them in a slow cooker, which means no oven necessary. See? Perfect for summer.

A note on tofu: All we've ever used for this recipe is unpressed Twin Oaks extra firm. We normally recommend it, because it's a great product, but the texture of these meatballs/burgers is so spot-on that we just can't vouch for the performance of other brands of tofu in its place for this recipe. If you can't get to Three Rivers to get Twin Oaks, which has a much lower water content than other tofu we've bought, try pressing a different brand of extra-firm tofu for 20 minutes, and then weigh your tofu for the recipe.

Tofu-Pecan Meatball Subs

see [Note] on yield , meatballs adapted from The Vegan Slow Cooker

For the meatballs: 

1 cup water

1 cup TVP (textured vegetable protein) 

1 lb Twin Oaks brand extra-firm tofu

1/2 cup pecans

3 sun-dried tomatoes packed in oil, chopped

2 TBSP low-sodium tamari

1/2 tsp liquid smoke

1 cup oat bran

1/4 cup nutritional yeast

1 tsp garlic powder

1/2 tsp fine sea or kosher salt

1 tsp dried basil

1 tsp dried oregano

1 tsp dried marjoram

For the tomatoes: 

1 TBSP olive oil

1 clove garlic, minced

1 28-oz can diced tomatoes, preferably fire-roasted

To assemble: 

12 sandwich buns [or about 6 hoagie rolls]

1 recipe Classic Vegan Pesto Genovese 

Boil the cup of water in a small sauce pan, remove from heat, stir in the TVP, and let sit 10 minutes.

Meanwhile, roughly crumble the tofu into the bowl of a food processor fitted with the S blade. Add the pecans, sun-dried tomatoes, tamari, and liquid smoke. Process well, until uniform with no large chunks of pecans. 

In a large mixing bowl, combine the oat bran, nutritional yeast, garlic powder, salt, basil, oregano, and marjoram. Stir to combine, add the tofu-pecan mixture, and stir (hands are easiest). Add the TVP and mix until incorporated. 

Note on yield: for smaller sandwich buns, form the mixture into about 40 ping-pong ball-sized meatballs for a 12-sandwich yield, with 3 meatballs per bun. (We cut these in half for a party, for a total of 24 smaller servings.) [For larger hoagie rolls, form the mixture into golf ball-sized meatballs. Yields a generous 2 dozen.]

When all meatballs are formed, place them in a lightly oiled slow cooker and cook on low for 4-5 hours [5-6 for golf-ball size]. Or bake in a 350-degree oven for 25-30 minutes, until warmed through and lightly golden. 

For the sauce, heat the oil over medium heat, add the garlic and cook for a minute, until fragrant, then add the can of tomatoes with their juices. Reduce heat and simmer until thickened, about 15 minutes.  Add the meatballs to the sauce and stir gently to coat. Keep warm.

Cut the buns and, watching carefully, toast the cut sides until golden brown under a broiler to keep the buns from getting soggy. Add 3 meatballs with sauce, spread a scant TBSP of pesto on the top of each bun and sandwich together.

With well toasted buns, these travel well wrapped in foil. They can be reheated in the foil in a hot oven for 15-20 minutes, if needed.

Finally, we'll be back next week with a fresher recipe (because seriously, summer produce is on), but the subs were one of two things we took to our first party of the summer a couple weeks ago. Part two of the party fare will be up week after next, but we'll leave you with a preview:

Party Animals No. 17: (Birthday) Vanilla Layer Cake with Dead Simple Strawberry Chia Jam

  Cake. Frosting. For those with a serious sweet tooth.

Notes: Omitted the turmeric from the cake since we weren't making a yellow one.

For the frosting, we substituted refined coconut oil for both fats. After one cycle of melting and refrigerating trying to whip it on a warm day, this ended up working beautifully for the event. We also splurged by substituting the contents of one freshly scraped vanilla bean for the vanilla extract.

Because the frosting will melt at warmer room temperatures when made with coconut oil, leftovers must be refrigerated and then brought back to a warmer temperature before attempting to serve it again. But it was worth it, for us, so that we didn't have to buy additional specialty products just for this.

Spreadable strawberries. Plus fat. Makes exquisite toast.

Dead Simple Strawberry Chia Jam

1/2 lb fresh strawberries, trimmed and thinly sliced

1/4 cup apple syrup  [see Note]

1 TBSP chia seeds

Bring the strawberries and apple syrup to a boil in a small sauce pan, then simmer over low to medium-low heat until the strawberries break down, about 15 minutes.

Meanwhile, grind the chia seeds to a powder in a coffee grinder.

When the berries are ready, remove the pan from heat and stir in the chia powder. Let sit at least 20 minutes, stirring occasionally, until thick. 

 [Note: If you don't have apple syrup, try using 2-3 TBSP natural cane sugar and 1 TBSP fresh lemon or lime juice.]

Pepita-Crusted Avocado Tacos with a Fresh Radish Relish

One of the finest tacos we've ever eaten was an avocado tempura taco at a casual restaurant two blocks from the Atlantic Ocean. We'd love to have it on demand, but if there's one thing the MSV kitchen doesn't tolerate well, it's deep frying. We pretty much refuse to do it, and this little pepita-crusted avocado taco (which we prepared on the humble, but totally useful, electric countertop grill) leaves us feeling entirely vindicated.

The secret here, as with every avocado dish, is using the avocados at the right stage of ripeness: dark exterior, firm but not hard, yielding gently when pressed. Once that's achieved, get ready for a big reward in the form of perfect little tacos stuffed with plump, creamy avocado slices rolled in nutty, seasoned ground pepitas toasted to produce a stunningly aromatic golden crust. Top it off with a potent trio of cilantro, red onion, and spicy radishes (we used a particularly bold variety of black (exterior only) radishes found at the MSFM) left to mellow in lime juice. It's not the sort of blend you pile onto a tortilla chip on its own, but it balances the considerable richness of the avocado and pumpkin seeds and brightens up the whole taco beautifully. The lime juice really does mellow the flavors, but if you're sensitive to spice, try substituting a mild vegetable such as cucumber or jicama for the radishes.

Pepita-Crusted Avocado Tacos with a Fresh Radish Relish

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makes about 1 1/2 dozen tacos  [see Note]

For the relish: 

half a medium red onion (3 oz), trimmed and very thinly sliced

2 large spicy radishes (4 oz total weight without greens), peeled and grated

1 small bunch cilantro (1/4 cup tightly packed), chopped

1/8 tsp fine sea (or kosher) salt

juice of 1 large lime (about 2 1/2 TBSP) 

For the crusted avocados:

3/4 cup raw, unsalted pepitas

1 tsp cumin

1/2 tsp pimenton (smoked paprika)

1/2 tsp fine sea (or kosher) salt

3 ripe avocados, pitted

1/4 cup chickpea flour

1 TBSP cornmeal

1/3 cup water

To serve: 

corn tortillas, freshly made, if possible

To make the relish, stir together all ingredients in a medium serving bowl. Cover with a towel, set aside, and let marinate for at least 1 hour.

If making fresh tortillas, prepare and cook them now before proceeding with the avocado, or heat your store-bought tortillas on a griddle. Keep them warm, covered, in a low oven.

For the avocados, heat a dry skillet over medium heat and add the pepitas. Toast, tossing frequently, until the seeds pop and begin to turn golden, a few minutes. Transfer the seeds to a plate and let cool.

Once cooled, transfer the seeds to a coffee grinder or food processor and grind well, but not to a powder.  Transfer to a pie plate and whisk in the cumin, pimenton, and salt.

Halve and pit the avocados. Cut each half lengthwise into four slices and scoop out the sliced flesh with a spoon.

Heat a countertop electric grill (alternately, heat a griddle on the stove or an outdoor grill). While it heats, whisk together the chickpea flour, cornmeal, and water. When the grill is ready, dip an avocado slice into the wet mixture, press into the ground pepitas on both sides, and place on the hot grill. Repeat with as many slices as you can fit on the grill--unless your grill is very large, you'll need to cook these in a couple of batches--before closing the lid. Cook until very fragrant and golden brown, 4-5 minutes (if using a griddle, cook one side, then flip to sear the other side).

[A note on yield: Our homemade tortillas are made with a wood press that makes thicker tortillas about five inches in diameter, whereas store-bought tortillas are six inches. Our five-inch tortillas mostly fit one avocado slice snugly, but occasionally two for smaller end pieces. Six-inch tortillas may hold more avocado slices each, resulting in a lower taco count.]

Red Grape and Beet Salad with Tarragon, Fresh Raspberries, and Toasted Walnuts

Juicy red grapes co-star in, rather than accent, this crazy-vibrant beet salad. The grapes are paired with a pile of bold tarragon while red beetroot mellows in flavorful vinegars and a touch of sugar. The sweet and earthy combination is finished off with a handful each of fresh, sweet-tart raspberries and rich toasted walnuts. Throw together some tea sandwiches while you wait for the fruits and vegetables to marinate for a refreshing dinner or weekend lunch. 

Red Grape and Beet Salad with Tarragon, Fresh Raspberries, and Toasted Walnuts

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serves 3-4 

2 large beets (11 oz total weight, root only), peeled and grated (about 2 loose cups grated beetroot) 

2 tsp red wine vinegar

1 TBSP balsamic vinegar

1 tsp natural cane sugar (evaporated cane juice) 

3 cups red seedless grapes (from 2 large bunches), halved

10 sprigs tarragon (2/3 oz total weight), leaves reserved and stems discarded

1 tsp grape seed oil

generous pinch salt

1/2 cup shelled, unsalted walnuts, roughly chopped

generous 1/2 cup fresh raspberries, washed and dried

Stir together the grated beet, both vinegars, and sugar. Set aside. In another bowl, combine the halved grapes, tarragon leaves, grape seed oil, and salt. Let both sit for an hour, stirring occasionally. 

After an hour is up, transfer the beets to a serving bowl. Heat a dry skillet over medium heat and toast the chopped walnuts until fragrant, about 3 minutes. Add to the serving bowl.

Pour the grape-tarragon mixture into the hot skillet and saute over medium-low heat until the tarragon is wilted, but still vibrant green, about 3 minutes. Add the grapes and tarragon to the serving bowl and toss very well. Add the raspberries and toss gently to distribute. Serve immediately. 

Party Animals No. 16: Happy Hour at Home with a Raspberry Yerba Buena Recipe

When we invited a handful of people over for happy hour at our place, it seemed like the perfect time to test drive Pure Vegan . Yowza. The title is dumb and the conceit (proud hedonist) discomfiting, but the recipes are aces.  We prepared five dishes from the book for this gathering, and every one was exceptional.

We also adapted a syrup from the blissfully useful Vegan Food Gifts  to make a pitcher of Raspberry Yerba Buenas (recipe way below). We took her treasured idea of premixed booze for gifts and applied it to parties. Not only does it simplify drink making once the party is underway, it also allows you to know in advance exactly how much liquor you're handing out, so you can budget your party to the penny.

Top: Fig Paste (seriously next level--the flavor balance is nailed down tight), Right: Pear Chips (beautiful), Left: Chile Peanuts (we skimmed an 8-oz mason jar's worth of these off the top for a thank-you gift, even) 

Left: Muhammara (gorgeous and kicky), Right: Vegetable Ceviche (MSV's pick for Official Summer Dish of 2013, but we subbed capers for the called-for olives). These were served with crudite and a stack of fresh tortillas (not pictured, but always highly recommended).

Bright, beautiful, and refreshing at any warm-weather event. Or make the Raspberry-Ginger-Lime Tequila for a gift.

Raspberry Yerba Buena

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syrup adapted from Vegan Food Gifts 

 For the Raspberry-Ginger-Lime Tequila:

1 heaping cup frozen (or fresh) raspberries

1 1/2 limes, sliced

1/3 cup ginger root, sliced

1 1/2 cups natural cane sugar (evaporated cane juice) 

1 1/2 cups water

1/4 cup, plus 2 TBSP lime juice

3 cups tequila blanco

 To serve: 

mint

club soda

lime slices or wedges, for garnish

In a medium sauce pan combine the raspberries, lime slices, ginger, sugar, and water. Bring to a boil, reduce to a simmer, and cook for 1 hour. Let cool completely.

Strain and discard the solids from the syrup, then combine the syrup with the lime juice and tequila.

To serve, crush a sprig of mint in the bottom of a serving glass with the back of a spoon. Top with ice, pour in 1/3 cup of the Raspberry-Ginger-Lime Tequila and 1/3 cup club soda. Garnish with lime and serve.

Classic Vegan Pesto Genovese

We have a bonus post this week because basil has officially exploded, and this recipe deserves its own page. As noted earlier, MSV pesto relies on red miso paste for salt and remarkable depth of flavor we haven't found anywhere else. (We tried making pesto with nutritional yeast once. Once.) It's a valuable ingredient, and keeps for weeks in the refrigerator.

With pine nuts and several tablespoons of olive oil, pesto isn't cheap to make, but it's a rich condiment, so a little goes a long way. Until you want a lot. Try our spinach pesto for a more affordable, but still satisfying, variation. (And to take the price tag down another notch, try substituting sunflower seeds for the walnuts in that recipe.)

Classic Vegan Pesto Genovese

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yields about 2/3 cup 

2 oz basil, leaves only, from two large bunches (about 1 cup of tightly packed leaves) 

1-2 medium cloves garlic, to taste

2 tsp red miso paste

1/4 cup pignoli (pine nuts) 

1/4 cup good quality olive oil

Puree all ingredients until smooth. 

Vegan Panna Cotta with Balsamic Macerated Strawberries

Oh, look. Strawberries and cream.

With ripe berries, such a perfect pairing wants only a gentle enhancement of both foods' abundant natural appeal. Plus, since agar powder sets up quickly, all you need to do is set aside less than ten minutes to prepare the cream before you make your meal, and this creamy, gorgeous, indulgent dish finishes in the fridge until time for dessert. Perfect for (surprise) entertaining or any other special occasion. Like the season's first strawberries.

And, of course, remember that if you don't have ramekins, you can always serve panna cotta without unmolding--use wine glasses if you have them, or if you don't, any short drinking glass will do the trick. 

Vegan Panna Cotta with Balsamic Macerated Strawberries

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serves 4 

1 14-oz can full-fat coconut milk (we use Thai Kitchen brand) , stirred if separated

3 TBSP natural cane sugar (evaporated cane juice) 

1/4 tsp plus 1/8 tsp agar agar powder

1 tsp vanilla extract

For the strawberries: 

1 pint strawberries, trimmed and halved (or sliced, if large) 

1 tsp natural cane sugar (or a little more, if your berries are tart) 

1 tsp good-quality balsamic vinegar

1 tsp lime juice  

generous pinch freshly cracked black pepper

One hour before serving, combine all the ingredients for the strawberries, toss well, cover with a towel, and set aside for the full hour.  

Meanwhile, to make the panna cotta, pour 1/2 cup of the coconut milk into a small saucepan and pour the rest into the bowl of a food processor fitted with the S blade.

To the milk in the saucepan, add the 3 TBSP sugar, all the agar powder, and vanilla extract. Bring to a boil over medium-high heat, immediately reduce to a low simmer, and cook, whisking frequently, over low to medium-low heat for 5 minutes.

Immediately pour the heated milk mixture into the rest of the milk in the processor and process on the lowest setting for 1 minute. Scrape the sides, stir to ensure no thick, syrupy clumps have settled to the bottom, and process for 1 minute more.

Pour the mixture evenly into four ramekins (we have 8-oz ramekins). Because the lightest, frothiest cream will pour off first, pour a small amount into each ramekin, then go back and fill each with the remaining cream to ensure even setting. Transfer to the refrigerator and leave until fully set, 45-60 minutes.

To unmold onto plates, run a thin knife around the circumference, invert the ramekin on the plate, give the bottom a few taps with the handle of the knife, and remove the ramekin. (If it doesn't come out on the first try, insert the knife at the side again and give a gentle pull inward to release the bottom, then invert the ramekin onto the plate and tap it again.) The panna cotta will jiggle, but will unmold cleanly, will keep its shape when cut into, but have a very creamy mouthfeel. Spoon the macerated strawberries over the top, and serve.

Citrus Couscous Salad with Stuffed Dates

Bright, fluffy couscous and warm-colored veg combine to make one seriously sunny salad. The dates--stuffed with Brazil nuts lightly glazed with cranberry and orange--are optional, but a really nice touch if you have time to prepare them. If you don't, in order to maintain the caloric heft, try quickly chopping a handful of nuts and dates and stir them directly into the salad with the vegetables.

Citrus Couscous Salad with Stuffed Dates

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serves 4-6 

For the stuffed dates: 

20 Brazil nuts

generous pinch salt

1/4 tsp oil

juice of half an orange (1/4 cup) 

1/2 cup unsweetened cranberry juice

1/2 cup natural cane sugar

20 dates, sliced cleanly open and pitted

 For the salad:

juice of half an orange, plus enough water to yield 2 1/4 cups

1 tsp ground coriander

1/4 tsp fine sea or kosher salt

1/4 tsp turmeric powder

1 1/2 cups couscous

1 bunch cilantro (about 1/2 loose cup), chopped

1 large red pepper (about 7 oz total weight)

4 medium-large carrots (8 oz total weight) 

2 TBSP extra virgin olive oil

juice of 1 lime

To prepare the dates: Preheat the broiler. Toss together the Brazil nuts, pinch salt, and 1/4 tsp oil. Monitoring closely, broil until just beginning to darken, 5-7 minutes. 

Meanwhile, combine the orange and cranberry juices along with the sugar in a small sauce pan. Simmer for 15 minutes, until thickened. Add the toasted nuts to the cranberry syrup, coat well, and stuff one nut into each date. Set aside.

To prepare the salad: Combine the orange juice and water, coriander, salt, and turmeric in a small pot and bring to a boil. Turn off heat, stir in the couscous and cilantro, cover, and let sit for 10 minutes. 

While the couscous sits, cut the pepper into matchsticks 1 1/2-2" in length and shred the carrots with a peeler, or cut them into matchsticks with a sharp knife. 

Fluff the couscous with a fork and stir in the vegetables. Whisk together the oil and lime juice, stir into the salad thoroughly, and adjust seasoning, if necessary.

Serve warm or at room temperature garnished with the stuffed dates. 

Stuffed Polenta

An easy, tasty solution for an abundance of herbs and spring greens, this stuffed polenta makes a bright, satisfying lunch when paired with fresh fruit. The garlic and rich olive oil flavors work particularly well with spicy greens like arugula, but feel free to use anything you have on hand, including salad greens. 

Stuffed Polenta

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serves 4 

1 TBSP extra virgin olive oil

1 large clove garlic, minced

1 large handful greens, chopped

3 cups water

1/2 tsp salt

1 cup dry polenta (coarse corn meal) 

1/4 cup nutritional yeast

2 TBSP fresh oregano

1 TBSP fresh thyme

Preheat oven to 375 degrees.

Heat the oil over medium heat in a skillet. Add the garlic and cook until fragrant and beginning to soften, a couple of minutes. Add the greens and cook until wilted and brilliant green. Remove from heat and set aside. 

Heat the water and salt in a large sauce pan over medium-high heat. When the water begins to boil, add the polenta in a small, steady stream, whisking constantly. Reduce heat to low and cook, stirring, for 8 minutes. Add the nutritional yeast and fresh herbs and cook for an additional 2 minutes. Remove from heat.

Pour half the polenta into a 9-inch tart (or springform) pan. Spread the greens evenly over the bottom layer, and top with remaining polenta. Bake for 20 minutes, until golden on top. Let cool five to ten minutes before cutting. 

Potato and Spinach Pesto Flatbread

With thin, golden potatoes blanketing a crusty, chewy base, this loaded flatbread is way comforting and seriously family- and party-friendly (and don't forget about brunch). The dough takes its cues from the convenience of the slow cooker. Just stir together the dough ingredients in the morning and have this beautiful little whole wheat number almost ready to go after happy hour.

Bonus points for getting in a pile of green via the spinach-walnut pesto. Note that all the varieties of vegan pesto from the MSV kitchen are salted solely from red miso paste. And because it's fermented (and more pungent than light miso), red miso gives the finished product every bit of depth of flavor you expect from pesto. The result is totally unimpeachable and frequently necessary.

Potato and Spinach Pesto Flatbread

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serves 4 

For the dough: 

1 1/2 cups whole wheat flour

1/2 cup all-purpose flour

1/2 tsp active dry yeast

3/4 tsp fine sea (or kosher) salt

1 cup water

For the Spinach-Walnut Pesto: 

4 oz (2 packed cups) fresh baby spinach leaves

2 cloves garlic, peeled

2 tsp red miso paste

1/4 cup shelled, unsalted walnuts

1/4 cup extra virgin olive oil

To assemble: 

1 medium Yukon gold potato (about 7 oz total weight) 

black pepper, to taste

In a large mixing bowl, combine the flours, yeast, and salt. Add the water and mix until a shaggy dough forms. Cover with a towel and let rise 8-9 hours. Punch the dough down, fold it over itself a few times, replace the towel, and let rise another hour. 

While the dough undergoes its second rise, prepare the pesto by pureeing all ingredients until smooth. Scrub the potato and cut into very thin slices (1/16")--this will ensure they cook fully. 

Thirty minutes before the dough is ready, preheat the oven to 450, preferably with a pizza stone on the lowest rack. Liberally dust a pizza peel with cornmeal. 

When the dough is ready, transfer it to the prepared peel and dust the top liberally with cornmeal. Roll it out to a circle 12-13 inches in diameter (make sure the dough is not sticking to the peel at all times--if it starts to, stop and dust the peel with more cornmeal before proceeding). Using a fork, dock the dough, leaving a 1/2-3/4-inch border for a crust, if desired. Top with the pesto and potato slices, sprinkle with freshly cracked black pepper, transfer to the oven, and bake for 20 minutes. The crust will be golden and sound hollow when tapped and the potatoes will have begun to brown in spots. 

Let cool for five minutes before serving. 

Bok Choy Stuffed with Two Mushrooms and Cashews

These last weeks in Knoxville have been an emphatic reminder than spring brings as much cool rain as it does sunny afternoons. And so when the first Saturday Market Square Farmers' Market opened on a gray, chilled morning, the pretty adorable head of bok choy we picked up there was headed for a dish that felt substantial and warming. Keeping it simple and reliable, this stuffed bok choy opens to reveal a mound of salty, meaty mushrooms and a smattering of crunchy cashews. All the comfort of Asian lettuce wraps in a stunning presentation. (And unlike lettuce wraps, this knife-and-fork dish can be served worry-free on first dates.)

A note on serving: The amount of time it takes the bok choy to finish in the oven is exactly the amount of time it takes to whip up a batch of miso soup with plenty of cubed tofu and any other garnishes you have on hand, turning this into a protein-rich meal for two. 

Bok Choy Stuffed with Two Mushrooms and Cashews

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serves 2 

1/2 ounce dried black morel mushrooms (or other dried mushroom) 

1 head bok choy (generous 1/2 lb total weight)

8 oz button mushrooms

1 clove garlic

1 TBSP sesame oil, plus more for baking

1 TBSP low-sodium tamari

1 tsp seasoned rice vinegar

several dashes red pepper flakes, to taste

1/4 cup unsalted cashews, roughly chopped

Preheat the oven to 350. 

Place the morels in a bowl, pour hot water over them, and cover loosely with a towel. Let sit for 30 minutes.

Meanwhile, wash the bok choy, pat dry, and set aside to let dry totally.

Clean the button mushrooms with a slightly damp towel and discard any tough stems. Slice the mushrooms very thinly and mince the garlic.

When the morels are ready, drain them thoroughly (reserving the soaking liquid for soup, straining it before using to remove any bits of dirt), and chop roughly.

Heat the 1 TBSP sesame oil over medium heat. Add the garlic and saute for just a minute, until fragrant. Add the mushrooms and cook until they have released all their water, 3-5 minutes. Add the tamari, vinegar, red pepper, morels, and cashews. Cook until the liquid has evaporated, another 3 minutes (the mixture will still be moist, but there shouldn't be liquid left in the pan). Remove from heat.

Holding the bok choy in one hand so that the outer leaves create a container, spoon the mushroom mixture into the center. Gather the top of the leaves together and gently lay into a lightly oiled roasting pan. Drizzle an additional teaspoon or two of sesame oil over the bok choy and cook for 20 minutes. The top outer leaves will be a bit crispy and the stalks will be a vibrant green. 

Grapefruit-Pea-Pistachio Salad with Cilantro-Mint Vinaigrette

If you like grapefruit, you'll love this salad. The title says it all: juicy, tart grapefruit, paired with peas for a shot of earthy sweetness, goes for a bath in a pile of fresh herbs and a spring mix of greens. A great example of how vibrant and varied green side salads can be (despite what all the restaurants have told you).

Grapefruit-Pea-Pistachio Salad with Cilantro-Mint Vinaigrette

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serves 2 generously

1 bunch cilantro (1/2 packed cup) 

1/2 loose cup mint leaves

3 TBSP extra virgin olive oil

1 TBSP white vinegar

salt, to taste

1 grapefruit

1/2 cup shelled peas (frozen or fresh) 

2 1/2 ounces spring mix greens (1 very large handful)

1/4 cup shelled pistachios (from 1/2 cup unshelled) 

In a small food processor, combine the cilantro, mint, oil, vinegar, and salt. Process until the herbs are well shredded.

With a paring knife, remove the grapefruit rind and pith. Over a serving bowl, cut the grapefruit into segments, letting all the juice fall into the bowl with the segments. 

In a small sauce pan, bring 2 cups of water to boil. While the water heats, prepare an ice bath. Once the water has boiled, add the peas, and bring back to a boil. Cook for 30-45 seconds, until brilliant green, and transfer peas to the ice bath. 

To the grapefruit in the serving bowl, add the greens and herb vinaigrette and toss thoroughly. Drain the peas, pat dry, and add them with the pistachios to the serving bowl. Toss to incorporate, and serve immediately. 

Lemon-Chamomile-Matcha Cream Tart with a Lemon Snap Crust

April in Knoxville has been unseasonably warm, even while we're stuck counting the days until the start of the Market Square Farmers' Market and the weeks until spring's edible abundance ramps up. In the meantime, celebrate in the kitchen the same seasonal blooming we've been enjoying outdoors with this elegant cream tart. Bright, soothing, and floral, the first tastes of lemon and chamomile (if "breezy" were a flavor, it would certainly be lemon-chamomile) are grounded by a touch of grassy matcha(*). For the base, a cookie crust made with Mi-Del brand lemon snaps is as easy to make as it is tasty. 

The filling is gorgeously creamy and substantial without sitting on your stomach like a brick, so you'll still feel up for frolicking in the sun after dessert. For a mousse-like variation, note that the filling makes a perfectly satisfying dessert all on its own. We've enjoyed it both with and without the crust: the additional lemon and sugar in the crust bring the lemon flavor forward and mellow the tea further, while serving the filling solo in small cups highlights the chamomile and matcha.  

(*We were thrilled to find both matcha powder and dried chamomile flowers at Tea at the Gallery.) 

Lemon-Chamomile-Matcha Cream Tart with a Lemon Snap Crust

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 yields 1 9-inch tart

20 Mi-Del brand lemon snaps (125 g) 

zest of 1 lemon (scant 1 TBSP) 

1/4 cup melted unrefined coconut oil

2 cups full-fat coconut milk (We use and recommend Thai Kitchen brand, which is thickened. If you use a thinner milk, you may need to experiment with additional cashews or agar.)

2 generous TBSP dried chamomile (by "generous," we mean here that when you scoop out the chamomile flowers, err on the side of going over the rim rather than under)

1/2 cup raw, unsalted cashews

2 tsp matcha powder

1/4 cup plus 2 TBSP lemon juice (from about 2 lemons) 

2/3 cup natural cane sugar

pinch salt

2 tsp agar agar powder (available at Three Rivers co-op in the bulk spice section) 

Line the sides of a 9-inch round springform pan with wax paper, using a piece of tape to secure the end.

In a food processor, process the cookies to crumbs. Add the lemon zest, process to incorporate, and stir in the melted coconut oil. Press into the bottom of the prepared springform pan and transfer to the refrigerator.

Heat the coconut milk over medium heat and measure the chamomile into a bowl large enough to hold the milk. As soon as you see steam begin to lick the sides of the sauce pan, remove from heat, and pour the milk over the chamomile. Set aside and let steep for 30 minutes. 

Meanwhile, in a coffee grinder, process the cashews to a fine powder. (You may use a food processor for this, but your filling may not be as smooth.) Transfer the cashew powder to a food processor, add the matcha, and pulse to incorporate. 

In a small sauce pan, combine the lemon juice, sugar, salt, and agar powder. Stir to combine. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and let stand until for at least 10 minutes, or until the chamomile has finished steeping. 

When the chamomile has steeped for 30 minutes, strain out the flowers and add the infused coconut milk to the cashew-matcha mix in the food processor. Process until well combined, add the agar syrup and process again until well combined. The mixture will be quite thin. Give it a stir with a plastic spatula to release any large air bubbles that formed during processing. 

Pour the cream over crust and return to the refrigerator. Let set overnight. When ready to serve, very gently and slowly remove the wax paper.

If making the mousse variation, transfer to any container (the deeper it is, the longer it may take to set) and let set overnight, or as needed to firm up all the way through. The mousse may be served chilled or at room temperature, as once the cream sets, room temperature will not affect consistency. The tart version, however, is best served chilled, since the crust uses coconut oil as a binder, which softens considerably at room temperature. 

Rice Balls Two Ways: with Dead Simple Chunky Chia Fig Jam and with Spiced Pickled Kale

Adorable, portable, and with the right fillings, a real treat to pull out when you need a pick-me-up, onigiri are easy to love. And with the plastic wrap method, easy to shape. Sweet or savory, white rice or brown, make sure you take the extra minute to toast the sesame seeds. It takes very little effort, and because they're the only seasoning the rice gets (aside from the filling, of course), their beautifully nutty flavor really shines. 

Note that not all brown rice will work for rice balls, but we used the short grain variety (not labeled as sushi rice) available in the bulk section of Three Rivers co-op with great results. 

And, finally, this week's post is arriving a bit early, but we'll return to our normal schedule next week. 

Stuffed Rice Balls (Onigiri)

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yields 11 rice balls 

2 cups uncooked sushi rice, white or brown [see note on rice, above]

2 TBSP sesame seeds

For the filling: 

1 batch Dead Simple Chunky Chia Fig Jam, recipe follows

or 

3/4 cup Spiced Pickled Kale, recipe follows

Bring 4 cups (1 quart) of water to boil. Add rice, cover, bring back to a boil, and reduce heat to low. Let cook 25 minutes, or until the rice has absorbed all the water.

While the rice cooks, toast the sesame seeds until fragrant in a dry skillet. Set aside and let cool. When the rice is cooked, transfer it to a clean work surface, spreading it out, and allow to cool for a few minutes. 

Line a small bowl with a piece of plastic wrap. Place 1/2 cup rice into the bowl, make a well in the center, and add 1 generous tsp of fig jam or 1 TBSP of pickled greens to it. Pull the sides of the plastic wrap up and twist tightly at the top, keeping the plastic very close to the rice and being careful not to trap air (which will make your plastic likely to tear while you shape). Press and shape with your hands, remove from the plastic and sprinkle both sides with sesame seeds. Continue with remaining rice and filling.

Spreadable figs! 

Dead Simple Chunky Chia Fig Jam

6 large dried Turkish figs

1/2 cup unsweetened apple juice

pinch salt

1 tsp chia seeds

Chop the figs into a small 1/4-inch dice. Gently simmer the figs, apple juice, and salt until the figs are very tender, 5-7 minutes.

Meanwhile, process the chia seeds to a powder in a coffee grinder. (Chia seeds will thicken the jam in their whole form, but will remain crunchy. Here, you really want the fig seeds to be the only seeds under tooth, so it's best to powder the chia.) 

When the figs are soft and have begun to break down, remove them from heat, stir in the chia powder and let thicken for at least 20 minutes before using. Transfer to the fridge for longer storage. 

We're in love with this stuff. Nice in the rice balls, for sure, but there aren't many foods this won't improve. Our current favorite, totally delicious, wonderfully instant sandwich: pickled kale, Tomato Head hummus, and plain Twin Oaks tofu (we don't even bother to press it for this) on wheat. Grill and devour. The following recipe makes enough for 1 quart jar, which lasts only a week or two in our kitchen. Luckily, this recipe is simple to assemble, so a new batch is never far away.  (While we're waiting for the new kale, we happily munch on the pickled onion, dulse, and jalapeno from the bottom of the previous jar.)

Spiced Pickled Kale

adapted from Canning for a New Generation via The Perfect Pastry 

2 cups apple cider vinegar

1/3 cup balsamic vinegar

2 TBSP water

1 1/2 tsp fine sea (or kosher) salt

2 tsp natural cane sugar

2 bunches fresh lacinato kale (about 20 oz total weight), stemmed and cut into scant 1/2-inch ribbons

1 TBSP brown mustard seed

1 tsp whole allspice berries

1 tsp green cardamom pods, lightly crushed

1 large jalapeno (about 1 oz total weight), thinly sliced

2 cloves garlic, crushed

1/2 small onion (2-3 ounces' worth), thinly sliced

1/2 cup (scant 1/2 oz) dulse, chopped

In a small pot, bring the vinegars, water, salt, and sugar to a boil and simmer for 5 minutes. (Do this even if you're not canning for long-term storage--it mellows the vinegar.)

Meanwhile, in a quart jar, layer the onion, garlic, jalapeno, dulse, cardamom, allspice, and mustard seeds.  Stuff the greens on top (you'll really have to do some cramming, but they'll shrink after you pour the hot vinegar in). When the vinegar is ready, pour it into the jar. Press down the greens as necessary to submerge and put on the lid. Let cool at room temperature overnight, then transfer to the fridge.

Pumpkin-Cashew Cinnamon Rolls for the Moderate Sweet Tooth

These pumpkin rolls allow you a mild indulgence while still recognizing that it's never not fun to unravel a big, puffy, golden swirl of bread. Adapted from an old favorite, they really put the "cinnamon" back in "cinnamon roll," swapping sugar overload for a spice-spiked, fluffy cashew puree, which also provides a slight nutritional boost. The addition of white whole wheat flour adds another layer of flavor.

While these pumpkin rolls are satisfying treats as-is, it's easy to sweeten them up with a simple icing or generous drizzle of sweet-tart apple syrup. 

Pumpkin-Cashew Cinnamon Rolls for the Moderate Sweet Tooth

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yields 8 large rolls, adapted from BrokeAss Gourmet 

2 1/2 cups white whole wheat flour

1 cup all-purpose flour

1/2 tsp salt

1 cup warm water

scant TBSP active dry yeast

2 TBSP plus 2 tsp natural cane sugar, divided

generous 1/2 cup canned pumpkin

2 TBSP orange juice (from a carton is fine) 

vegetable oil, for greasing

2 tsp cinnamon

1 tsp freshly grated nutmeg

2 TBSP turbinado (or brown sugar) 

1 TBSP coconut oil, softened

1 TBSP nondairy milk (or water) 

1/2 cup raw, unsalted cashews, soaked for 8 hours

In a mixing bowl, sift together the flours and salt. 

In the bowl of a stand mixer, combine the water, yeast, and 2 tsp sugar. Add the pumpkin and orange juice, and mix well with the paddle attachment.

Reserve 1/2 cup of the flour, add the rest to the pumpkin mixture, and mix until you get a slightly shaggy dough that can be kneaded. Switch to the dough hook attachment and knead, adding the remaining 1/2 cup flour as needed until the dough is smooth and springy, 3-4 minutes. 

Lightly oil a mixing bowl and transfer the dough. Cover loosely and let rise until doubled in size, 30 minutes (an hour if your kitchen is cool). 

Meanwhile, process the cinnamon, nutmeg, remaining 2 TBSP sugar, turbinado, coconut oil, milk, and cashews to a paste. 

Preheat the oven to 375. 

When the dough is ready, transfer it to a floured surface and roll out to a 14x14-inch square. Spread the cashew mix evenly over the surface, all the way up to the very edge (otherwise the cinnamon rolls cut from the ends won't have their share of filling). Roll up the dough into a fat log, pinch to seal, and set it seam-side down on your work surface. Cut the log into 8 portions (we use unflavored dental floss for this), transfer the rolls to a baking sheet, and bake until golden and hollow sounding when tapped, 25-30 minutes.

Anytime Saucy Chiles Rellenos

This lighter version of chiles rellenos makes a killer breakfast (so you can imagine how long they'd last on a brunch table), but they're still filling enough for dinner. There's a lot to love: Big, spicy chiles loaded with a heap of dark beans smothered in a thick cashew sauce made flavorful in a snap by adding prepared salsa.

Rather than the usual chiles rellenos method (roast, then peel, seed, stuff, batter, and fry), this healthy recipe calls for simply stuffing the peppers from the top and kicking up your feet while the oven does the work. The only downside is a long roasting time, but we'll take inactive periods over a mountain of fuss every time. Plus, remember that while you're making dinner, you're also knocking out tomorrow's breakfast.

Anytime Saucy Vegan Chiles Rellenos

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serves 3-4 

5-6 large poblano peppers (4-5 inches long, about 3 inches wide at the top) 

1/2 cup raw, unsalted cashews

1/4 cup nutritional yeast

1 tsp corn starch

1/2 tsp fine sea or kosher salt

3/4 cup water

1/2 cup prepared salsa [see Note] 

1/4 cup chickpea flour

1 15-oz can dark beans such as pinto, kidney, or azuki, drained and rinsed

1/2 TBSP olive oil

Preheat the oven to 400. 

Cut a large opening around the stem of each poblano. Pull out the stems, shake off any loose seeds, and reserve (lay each stem next to its pepper so you know which came from which). Remove any seeds and thick membranes from the body of the peppers. Set aside. 

In a coffee grinder, grind the cashews into a powder. Transfer to a pot and whisk them together with the nutritional yeast, corn starch, salt, and water. Cook until the mixture becomes a thick paste, 4-5 minutes. Whisk in the salsa, then whisk in the chickpea flour. Stir in the beans. 

Spoon the filling into each pepper, replace the stems (this will keep the filling from leaking out during baking), and transfer to a baking dish. Drizzle the oil over the peppers. 

Bake, loosely covered, for 1 hour. Uncover, and cook an additional 20 minutes.

[Note: For the salsa, we recommend a piquant, smoother variety such as Herdez Taquera. If you're sensitive to heat, try using a chunkier, milder salsa like Big S Farms Smoke on the Mountain, but puree it separately before adding it to the sauce to maintain the texture.]