Savory Asparagus Galette with Vegan Ricotta

Makes 4 generous servings or 6 small servings
Recipe from Nisha Vora of Rainbow Plantlife 
Husband-Tested in Alice’s Kitchen

This looks involved, but the dough and tofu ricotta can be made in advance.  I tested this a couple of times, once using a fork to work in the butter and the second time, I used my food processor.  Both work equally well.  The crust is crispy-crumbly and browns beautifully.  The tofu ricotta recipe takes no time to prepare and makes enough for three galettes. You can also use the ricotta in any pasta recipe, to spread on a sandwich or to dollop on a pizza.  This is good enough for company. 

 
Pastry Ingredients (Keep everything icy cold.)
1¼ cups (150g) all-purpose flour + more for rolling
½ cup (75-85g) medium-grind cornmeal 
½ teaspoon fine sea salt
10 Tablespoons (140g) vegan butter, cubed 
2-4 Tablespoons ice cold water
2 teaspoons apple cider vinegar
Flaky sea salt and black pepper to taste
1-2 Tablespoons plant-based milk

Slice the vegan butter into cubes. Then place it in the freezer for 15 minutes to firm up. Mix the all-purpose flour, cornmeal, and salt in a large bowl. Add the chilled vegan butter and using a pastry cutter (a fork) cut the butter into the flour mixture, until butter is about the size of peas. (You can also pulse it in a food processor.) Mix 2 Tablespoons of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a teaspoon at a time until the dough easily comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. Wrap the disc in plastic or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.

Tofu Ricotta You won’t need to use all of this tofu ricotta. Use the rest for adding to pasta, a sandwich spread, or to top a pizza.

1 (14-ounce / 400g) block extra-firm tofu
4 Tablespoons nutritional yeast
2 garlic cloves, roughly chopped
2 Tablespoons white or yellow miso paste
¾ teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 Tablespoon extra-virgin olive oil
15 fresh basil leaves
A small handful of fresh dill
1 medium lemon, zested and juiced (about 3 Tablespoons juice)

To make the tofu ricotta, drain and pat dry the tofu with paper towels (no need to press it). Add the tofu in chunks to a food processor or a blender, along with the remaining ingredients. Blend until smooth, thick, and creamy. 

Asparagus Filling
1 small or medium bunch of asparagus (try to choose spears that aren’t too thick or fat)
1 Tablespoon extra-virgin olive oil
Kosher salt and black pepper to taste

To prepare the asparagus, snap off the tough woody ends off the asparagus at their natural breaking point. Slice the asparagus into bite-sized pieces and toss 1 tablespoon oil and season with kosher salt and pepper.

Assemble and Bake: Preheat the oven to 400F. Once the dough has chilled, arrange a rack in the middle of the oven and line a baking sheet with parchment paper. You’ll need to bring the dough to room temperature for 10-15 minutes to make it pliable enough to roll. Using a rolling pin, roll the dough into a 12” to14” round that’s between ¼ and 1/8” thick dust the rolling pin with flour as needed. Place the dough onto a parchment lined baking sheet.  Add the toppings. Dollop about 1/3 of the tofu ricotta on top of the dough, leaving a 1½” border around the edge. Arrange the prepared asparagus over the ricotta. Fold the edges of the dough up over the filling to form a crust. Brush the tops and edges of the dough with the plant-based milk. Sprinkle the filling and the crust with flaky salt and pepper. Bake the galette for 40-45 minutes, or until the crust is nicely golden brown and the crust is sturdy when you tap it, and the asparagus is tender.

Final Toppings (Optional, but quite nice.  You can use one or all of the herbs.  You can substitute cherry tomatoes, halved, for the sugar snap peas.)
1 large handful of blanched sugar snap peas, sliced in half lengthwise OR sliced cherry tomatoes 
1-2 Tablespoons fresh tarragon, thinly sliced, 1 small handful of basil leaves, thinly sliced, and/or a few sprigs of fresh dill
Lemon zest from ½ to 1 lemon

Once the galette has baked, top with the sugar snap peas or halved cherry tomatoes, fresh herbs, and lemon zest. It's also quite nice with little dollops of pesto.

Nutrition (1 of 6 servings) Calories: 379kcal | Carbohydrates: 39g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 673mg | Potassium: 422mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1659IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 5mg

Savory, Southern-Style Vegan Cornbread

Recipe from My Quiet Kitchen  
Husband-Tested in Alice’s Kitchen
Makes 10 servings

This southern-style vegan cornbread is buttery and salty and celebrates the texture and flavor of stone ground cornmeal. Delicious served with beans and greens, soup, chili, or simply with a pat of vegan butter. 

Ingredients 
2½ cups stone-ground yellow cornmeal (medium grind)
1 cup gluten-free or regular all-purpose flour 
2 teaspoons baking powder
1 teaspoon baking soda
1¾-2 teaspoons Kosher salt
2 cups unsweetened, unflavored soy milk
2 Tablespoons apple cider vinegar
5 Tablespoons vegan butter, divided
3 Tablespoons maple syrup or agave
3 Tablespoons grapeseed oil or other neutral oil (I used canola.)
1 cup thawed frozen corn (roasted is especially nice) or fresh corn kernels (optional)

Instructions
Place a 12-inch cast iron pan in the oven and preheat to 425 degrees.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. 
Make "vegan buttermilk" by combining the milk and vinegar in a medium-size bowl. Set aside. Place 4 tablespoons of the butter in a mug or small bowl. Microwave for about 15 seconds or until just melted.
Add the melted butter, maple syrup, and oil to the buttermilk, and whisk to combine. Pour wet ingredients into the dry ingredients, and whisk or stir just until there is no visible dry flour. The batter will look a bit lumpy. 
Carefully remove the hot skillet from the oven and add the extra tablespoon of butter. Again, carefully (remember to put on your oven mitt before grabbing the handle) tilt the pan to swirl the butter around so it coats the bottom. Immediately pour the batter into the pan. Bake for 20 to 23 minutes. Use a toothpick or knife inserted in the center to test for crumbs/doneness.
Let the cornbread to cool in the pan for 20 minutes before slicing.
Store cornbread in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.

Nutrition (1 of 10 servings) Calories: 250kcal; Carbohydrates: 33g; Protein: 4.5g; Fat: 11g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium: 555mg; Fiber: 7g; Sugar: 3g

Hearty Skillet Cornbread (vegan)

Recipe from Vegan Yack Attack on the Go! By Jackie Sobon

Husband-Tested in Alice’s Kitchen
8 servings

This is no ordinary cornbread.  The flavor is fantastic.  The texture is more moist, almost casserole-like.  In fact, I was planning to serve it with soup like regular cornbread, but it was so substantial that I served it along with beans, a salad and fruit.  To us, it seemed more like a side dish, than a “bread.”  I will definitely make this again!!

For the Mix-Ins:
1 cup finely chopped zucchini
1 cup Soyrizo
1 cup corn kernels
½ cup diced roasted red pepper
½ cup diced yellow onion

For the Cornbread Batter:
1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free all-purpose flour for a gluten free diet)
2 Tablespoons ground flaxseed
1 ½ teaspoon baking powder
1 cup unsweetened nondairy milk
6 Tablespoons melted coconut oil
1/3 cup water
¼ cup (or a bit less) agave nectar or maple syrup
2 Tablespoons chopped fresh cilantro (optional)

To Prepare the Mix-Ins:
Preheat the oven to 375F.  Heat an 8 or 9 inch cast iron skillet over medium-high heat.  Add the zucchini, Soyrizo, corn, red pepper and the yellow onions.  Sauté for 5 minutes, stirring occasionally.  Set aside.

To Prepare the Cornbread Batter:
In a large mixing bowl, whisk together the cornmeal, flour, flax meal, salt, and baking powder until evenly combined.  Make a well in the middle of the dry ingredients and pour in the nondairy milk, coconut oil, water, and agave nectar (or maple syrup).  Fold the batter together until well mixed, with no dry spots.
Next, take the skillet off the heat and pour the batter over the sauteed. mix-ins.  Fold together a few times, then place the skillet in the hot oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Cool the skillet on a rack for at least 10 minutes before cutting it.  Sprinkle the top with the cilantro, if using.

Sweet Potato Cornbread (Vegan)

Recipe from TwoShakesofHappy.com

Husband-Tested in Alice’s Kitchen

Makes 9 generous square servings

I’m sure this was intended to be eaten with a stew or soup, but it can easily be considered a treat to go with a cup of hot tea.  It’s on the sweet side due to the sweet potato and the brown sugar.  This bread is perfectly tender and moist.  I will definitely make it again. (Because it’s just we two, I cut the bread into square portions.  We ate a couple and then I put the rest in the freezer.  I actually thought the bread tasted even better after it was frozen and thawed.  So, this will be a great recipe to prepare for guests in advance.)

1 Tablespoon neutral oil (canola, vegetable, etc.)

1 lb. sweet potatoes, peeled and cut into 1-inch cubes

1 ½ cups cornmeal

1 cup whole-wheat flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1¼ cups almond milk (or any milk of your choice)

½ cup brown sugar

2 Tablespoons ground flaxseed

1 Tablespoon fresh lemon juice

¼ melted coconut oil

Preheat oven to 425F.  Add the neutral oil to an 8-inch cash iron skillet (or brush an 8-inch square baking pan with the oil.)

Place the skillet (or baking pan) into the oven as it preheats.

Add the sweet potatoes to a saucepan and fill the saucepan with water to cover them.  Put on the stove on high heat and cover.  Boil for 10 minutes or until the sweet potatoes are soft.  Drain and set aside.

In a large bowl, whisk together the cornmeal, wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.

To a blender, add 1½ cups of the boiled sweet potato (You will have some sweet potatoes left over.  Save it for another recipe.)

Add the almond milk, brown sugar, flax, lemon juice and coconut oil to the blender.  Blend until smooth.

Add the blended sweet potato mixture into the dry ingredients and mix until just combined.  Do not over mix!  Remove the hot skillet (or baking pan) from the oven and carefully add the batter to the pan.  (You may hear a little sizzle.) Use a spatula to distribute the batter evenly in the pan.  Pop the skillet (or baking pan) in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let it cool on a cooling rack for at least 15 minutes before serving.

Italian Style Baked Tofu

Makes 4 Generous Servings

Recipe by Nicole Cline of SeasonlyCreations.com

Adapted & Husband-Tested in Alice’s Kitchen

We really liked this meatless dish.  It was tasty and very filling.  I prepared the recipe in the morning and then baked it at dinnertime.  Served with a crisp green salad, this makes a really nice dinner good enough for guests.  I did not use all the original listed measurements because of what I had in my pantry and fridge, but the recipe is pretty forgiving and so I’ve included what I used when I made it.

20 ounces plain extra-firm tofu (I used about 1½ packages.)  Cut into 16 (¼”-inch) rectangular slices.  Press between clean kitchen towels or paper towels to remove the moisture.

2 cups or so marinara sauce (I used about ½ jar of Local Folks Marinara Sauce.)

1 cup or so shredded mozzarella cheese

1 cup breadcrumbs

½ cup yellow cornmeal (I thought this added great texture.)

¼ teaspoon salt

¼ teaspoon freshly ground pepper

2 teaspoons pizza or Italian seasoning

Approximately ¼ cup oil (for skillet)

1 large egg

¼ cup milk

Preheat oven to 400 F.  Whisk together the milk and egg in a small bowl.  Combine the breadcrumbs, cornmeal, salt, pepper, and Italian seasoning in another bowl.  Coat each piece of tofu with the egg wash.  Then dip each piece of tofu in the dry mixture to coat.  Heat the oil over medium heat until the oil is hot.  Add the coated tofu, cooking until brown and crisp.  Flip to the other side and cook the same way.  While the tofu is cooking, add about 1-cup of the marinara sauce to a 9” X 9”-inch baking dish.  Once the tofu is done cooking, place half of them over the sauce in the baking dish.  Turn to coat.  Pour the remaining 1-cup of the marinara sauce over the first layer of tofu.  Top with the remaining tofu, turning the pieces to coat.  Sprinkle the top with the mozzarella cheese.  Bake for 25 minutes.  Serve immediately.  (It reheats well, so leftovers are still yummy.)

Simple Skillet Cornbread

Makes 12-14 pieces

Recipe from 100 Days of Real Food: Fast & Fabulous by Lisa Leake

Husband-Tested in Alice’s Kitchen

This “real food” cornbread recipe is super easy and will go great with soups and stews.  Make a couple of batches and crumble the cornbread.  Freeze the crumbles and use later to make cornbread dressings like this one or this one. 

2 cups finely ground cornmeal

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

1½ cups buttermilk

2 large eggs, beaten

5 Tablespoons unsalted butter, melted

Preheat a well-seasoned cast-iron skillet in a 450F oven for at least 10 minutes while you prepare the batter.  (You can add 1 Tablespoon bacon grease to the hot skillet as it preheats. This is totally optional, but I think it adds a nice southern flavor to the bread.)

In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.  Make a well in the center of the mixture and pour in the buttermilk, eggs, and melted butter.  Use a whisk to mix the wet and dry ingredients together until thoroughly combined.

Pour the cornbread batter into the hot skillet and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 15 to 18 minutes. 

Serve warm.  Freeze leftovers (or freeze all the cornbread) for later.

Whole­ Grain Cornbread

This picture shows how moist Whole Grain Cornbread 

is with the cheese, corn kernels, and jalapeño.

Recipe from 100 Days of Real Food

Husband-Tested in Alice’s Kitchen

12 square servings

It’s getting cooler here in Hoosier-land and that, for me, means I’m thinking of soups, stews and breads to go with.  We sure do love Me Me’s Cornbread, but only have it a couple of times of year because we consider it a decadent treat because it’s made with bacon grease and butter!  We also love gluten-free Double Corn, Quinoa & CheddarMuffins.  I wanted to try a cornbread recipe using whole-wheat flour.  I will say that it takes a bit longer to prepare than usual cornbread recipes, but we found it to be moist and flavorful and definitely worth the extra effort.

• ⅔ cup plus 1 Tablespoon whole­-wheat flour, divided
• ½ cup whole grain cornmeal, preferably organic (Arrowhead Mills, Bob’s Red Mill or a local brand)
• 1 Tablespoon baking powder
• ⅛ teaspoon salt
• 4 Tablespoons unsalted butter
• ¾ cup fresh sweet corn kernels or frozen sweet corn
• 1 jalapeño pepper, minced (This is totally optional.  I added it because I was cleaning out my fridge.)
• ½ cup heavy cream or whole milk or skim milk or buttermilk (I used buttermilk.)
• 1 Tablespoon 100% pure maple syrup or local honey
• 2 large eggs
• ½ cup sour cream or plain yogurt
• ½ cup freshly grated sharp cheddar cheese (I tried one batch with pepper cheese and another with cheddar.)
• Oil spray (for preparing pan)

Preheat oven to 350 degrees F.

Whisk ⅔ cup whole-wheat flour together with cornmeal, baking powder and salt.

In a small pan over medium heat melt the butter. Whisk in 1 Tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the corn kernels and, if using frozen corn, let thaw in pan for a minute. Pour in heavy cream or buttermilk and whisk entire mixture together until it thickens a bit. Mix in 1 Tablespoon of maple syrup and remove from heat.

Add creamed corn mixture from the pan, the eggs, the sour cream (or yogurt) and grated cheese to the dry flour mixture. Blend this together well without over mixing.

Pour batter into an 8-inch square pan** that has been sprayed with a bit of oil.

Bake for 25 minutes or until toothpick comes out clean.  Allow the cornbread to cool a bit before cutting into squares.

**A reviewer on the original recipe site mentioned doubling the recipe ingredients and baking in a 8”X12” baking pan, but I’ve not tested that.  It sounds like a good idea to me J

 

Whole Grain Cornbread along side a simple salad.