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adapted from Supermarket Vegan by Donna Klein
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1 (7.25-ounce) jar roasted red bell peppers, well drained
1 to 2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 to 2 cloves garlic, finely chopped
1/2 tsp salt, or to taste
freshly ground black pepper, to taste
6 (10-inch) flour tortillas, preferably whole wheat
several handfuls of spinach
4 Gardein Chick’n Scallopini
4 tbsp Daiya Mozzarella Style Shreds
In a food processor fitted with the knife blade, or in a blender, process the beans, red bell peppers, lemon juice, oil, garlic, salt, and black pepper until smooth and pureed. Transfer to a medium bowl. Cover and refrigerate a minimum of 30 minutes, or overnight.
When it’s almost chow time, toss the Chick’ns onto a lightly greased nonstick skillet, cook the first side for a few minutes over medium heat, and flip over. Top each with a tablespoon of Daiya shreds, and cook for another 2-3 minutes, until the “cheese” is melty. Remove from skillet and set on a plate with a paper towel to cool. Cut each into 1/2-inch strips.
Prepare the wraps by placing the tortillas on a flat work surface. Spread equal amounts (about 1/2 cup) of the bean mixture on each tortilla, leaving a 3/4-inch border all around. Place a handful of spinach leaves (or, just two leaves if you wanted to follow the original recipe… I figured the more greens, the merrier) in the center of each tortilla. Place the “cheesy” Chick’n strips on the spinach leaves, and tightly roll up each tortilla from the edge nearest you, tucking in the sides and leaves as you roll. Makes 6 servings.
I found this while looking for recipes for sandwiches- I’m already fantasizing about what to serve guests at our toddler’s birthday party in a few months. I was drawn in by the beans and roasted red peppers. This recipe is probably too close to what we served at last year’s party to make an appearance at this year’s, but I still had to make it. This was so easy to make (as are all of the recipes I’ve made so far out of this cookbook), and lent itself easily to adaptation. It would be really good with some basil leaves mixed in with the spinach leaves, especially if you tone down the lemon juice a bit (I used just over a single tablespoon and tasted it more than the garlic, which I refused to limit to 2 cloves…). This really would make a great nibble for a play date in the park. Come on sunny days! Let’s have more than one in a row. Because spreading your picnic blanket on wet grass? Not so much.
from Vegan Brunch by Isa Chandra Moskowitz
2 garlic cloves
1 pound silken or soft tofu, lightly drained
2 tbsp nutritional yeast
2 tbsp olive oil
1/2 tsp turmeric
1 tsp fine black sea salt, plus extra for sprinkling
1/2 c chickpea flour
1 tbsp arrowroot or cornstarch
3 garlic cloves, minced
2 tbsp olive oil
1 bunch broccolini, chopped
2 tbsp capers
shredded vegan cheese (go for Daiya mozzarella style shreds!)
Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy-bottomed nonstick skillet over medium-high heat. Well-seasoned cast iron works great, or use a regular nonstick skillet. Lightly grease the pan with either cooking spray or a very thin layer of oil. Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8-inch omelet pan or anything like that…
In 1/2-cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. Be gentle- if there are any rips or holes, that is fine, just gently fill them in as you spread the batter.
Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it’s ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.
To make the filling, preheat a large pan over medium heat. Saute the garlic in the olive oil. Add the broccolini and saute for about 7 minutes. Add the capers and saute until just heated through. Divide among the omelets, top with the “cheese,” and fold the omelet over. Sprinkle with a little extra sea salt. Makes 4 omelets.