Great Chefs Cook Vegan - Linda Long [43]
In a blender, purée the bell peppers, cucumbers, tomatoes, and chile. Strain through a mesh sieve to remove pulp. Add vinegar and season with salt and pepper. In a large bowl, mix the purées together until well blended. Adjust seasonings to taste, and then chill.
Garnish
1 red bell pepper, blanched and shocked, small dice or small dice watermelon
1 English cucumber, mostly peeled, small dice
1 yellow onion, small dice
1 cup micro purple basil leaves
How to Plate: Place about 2 tablespoons of each garnish in the corner of a soup bowl. Slowly pour desired amount of Chilled Gazpacho into the center of the bowl and then serve immediately.
NOTE: Recipe can be adjusted per yield need.
Charred Corn Ravioli, Cherry Tomato Salad and Basil Fondue
Serves 5 (3 ravioli per serving)
Corn Ravioli
3 cobs corn
1/3 cup chopped shallots
1 Thai chile, minced (or more, if preferred)
1 teaspoon olive oil, more if needed
1 cup soy creamer, adjusted during cooking
1-1/2 tablespoons minced fresh rosemary
Salt and pepper to taste
1 package eggless wonton wrappers, approximately 30
To make the Corn Ravioli: Remove husks from corn. Grill the corn cobs until well charred. Remove corn from cobs (about 1 cup) and reserve. Sweat shallots and chile in oil. Add corn and mix well. Slowly add creamer in four parts (as done when making risotto), stirring constantly until corn is completely cooked and glazed. Add mixture to a food processor and barely pulse until only half smooth and half chunky. Remove to a bowl, mix in rosemary, and season with salt and pepper.
Fill center of wonton wrappers with a scant tablespoon of pulsed corn mixture. Brush edges of wrapper with water, and then top with another wrapper and seal.
Bring a large saucepan of water to a simmer. Poach ravioli in simmering water just to cook the wrapper. Gently lift from the water with a slotted spoon and set aside, keeping warm in the oven and covered with plastic to keep moist.
Tomato Salad
1 cup quartered cherry tomatoes
1/4 cup thinly shaved shallots
1/2 cup basil, chiffonade
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon salt
To make the Tomato Salad: Toss tomatoes, shallots, and basil in a bowl. Mix in vinegar, oil, and salt; reserve.
Basil Purée
1 pound (8 to 10 cups) basil, washed
Olive oil
Salt and pepper to taste
To make the Basil Purée: Blanch basil quickly in boiling water. Squeeze excess water from basil, place in a blender; cover with oil, and purée on high until bright green. Pour into bowl placed over ice to shock and end cooking process, preserving the green color. Season with salt and pepper. Set aside.
Corn
2 cobs corn, kernels removed for serving with ravioli
2 cobs corn, kernels removed to add to Basil Purée
Olive oil for sautéing
2 tablespoons cold soy margarine
To make the Corn: In a small saucepan, bring a small amount of lightly salted water to a boil, add kernels from 2 cobs, and gently cook for about 3 minutes; drain. Set aside and keep warm.
Sauté corn from remaining cobs in oil until tender, then add water to almost cover. Add soy margarine and emulsify by whisking, giving texture, flavor, and a glossy look. Combine with the Basil Purée. It should now be creamy and broth-like, not thick, and should be bright green.
Garnish
1/2 cup baby basil for garnish
How to Plate: Cover the bottom of a soup bowl with the basil-corn purée. Place a large spoonful of corn kernels in the center. Place three Corn Ravioli in the bowl, top with Tomato Salad, and sprinkle with baby basil.
Grilled King Oyster Mushrooms and Avocado Carpaccio with Charred Jalapeño Oil
Serves 4 to 6
Grilled King Oyster Mushrooms
1-1/2 pounds King Oyster mushrooms or portobello mushrooms
Fresh thyme sprigs
1/2 teaspoon minced Thai chile pepper
2 teaspoons salt
1/4 cup olive oil
To make the Grilled King Oysters: Place whole mushrooms in a glass casserole dish and top with a few thyme sprigs, chile, and salt. Drizzle oil over top and cover with plastic wrap. Place dish in a warm place for 30 minutes. Heat