Great Chefs Cook Vegan - Linda Long [29]
Snow Morels with a Medley of Spring Beans and Peas and Yuzu Vinaigrette
Serves 4
Yuzu Vinaigrette
1 tablespoon white miso paste
1 tablespoon yuzu juice (lime juice can be substituted)
1/4 cup canola oil
Fine sea salt and freshly ground pepper to taste
To make the Yuzu Vinaigrette: Combine miso paste and yuzu in a small bowl; whisk until frothy. Continue to whisk and slowly drizzle in oil. Season with salt and pepper; set aside.
Snow Morels, Spring Beans, and Peas
1 teaspoon olive oil
2 teaspoons minced shallot
1 teaspoon minced garlic
20 large snow morels, cleaned
Fine sea salt and freshly ground pepper to taste
2 tablespoons fava beans, shelled, blanched, skinned, and split in half
2 tablespoons baby peas, shelled, blanched, and split in half
8 sugar snap peas, cut into short julienne
24 hon-shimeji mushrooms, trimmed right below the cap (about 2 ounces)
To make the Snow Morels, Spring Beans, and Peas: Heat oil in a small pan. Sweat shallot and garlic in oil until soft, about 2 minutes. Add snow morels and sauté over low heat for a few minutes until tender and most of the liquid has evaporated. Season with salt and pepper. Add beans, baby peas, sugar snap peas, and hon-shimeji mushrooms; toss to warm without getting color and season to taste.
Garnish
2 tablespoons julienned daikon radish
2 tablespoons enoki mushrooms, rinsed, cut 1-inch from the tip
1/2 cup Affillia cress (similar to micro pea shoots) or use another mild microgreen
How to Plate: Arrange 5 snow morels in a line on the center of each plate, leaving some space between each. Garnish the morels with beans, baby peas, and sugar snap peas. Arrange six hon-shimeji mushrooms around the morels. Sprinkle the daikon radish and enoki mushrooms over the morels. Arrange a layer of Affillia cress over the morels. Drizzle 1 tablespoon Yuzu Vinaigrette around the plate.
Grilled Eggplant, Stuffed Sweet Pepper, and Marinated Zucchini and Celery with Tandoori Tomato Sauce
Serves 4
Tandoori Tomato Sauce
2 tablespoons sliced shallot
1 tablespoon sliced garlic
1 tablespoon olive oil
2 tomatoes, peeled, seeded, and chopped
1/2 tablespoon Sharwood’s tandoori powder or Tandoori Masala
Fine sea salt and freshly ground pepper
To make the Tandoori Tomato Sauce: Sweat shallot and garlic in oil until tender, about 3 to 4 minutes. Add tomatoes and tandoori; season with salt and pepper. Cook for 15 to 20 minutes, or until tomatoes fall apart and flavors come together. Press through a chinois until pulp comes through and sauce is thick; set aside.
Grilled Eggplant, Stuffed Sweet Pepper, and Marinated Zucchini and Celery
1 large eggplant
2 tablespoons hummus
1 tablespoon fresh lemon juice
Fine sea salt and freshly ground pepper to taste
4 yellow baby peppers, roasted, peeled and seeds carefully removed, keeping peppers whole
1/4 cup extra virgin olive oil
To make the Grilled Eggplant, Stuffed Sweet Pepper, and Marinated Zucchini and Celery: Preheat oven to 375 degrees F. Cut eggplant in half crosswise and reserve the thicker part. Cut thinner part in half lengthwise. Place eggplant in a lightly oiled pan, cut-side down, with just enough water to go 1/4-inch up the side of the pan. Cover the pan with aluminum foil and roast the eggplant until tender, about 30 minutes. Remove eggplant from oven and cool slightly. When cool enough to handle, scoop out the flesh and put 1/2 cup in a small food processor. Add the hummus and lemon juice; purée until smooth and season with salt and pepper. Fill the peppers with the stuffing, slightly folding in the ends of each pepper; reserve.
Preheat a grill or grill pan. Peel the remaining eggplant. Cut four 3 x 3-inch squares that are 1/4 inch thick from the eggplant. Marinate with salt, pepper and oil. Grill eggplant on both sides until tender. Place the stuffed peppers on the grill to heat them as well