Great Chefs Cook Vegan - Linda Long [44]
Charred Jalapeño Oil
1 tablespoon grilled jalapeños, seeded and stems removed
1/2 cup olive oil
1/8 teaspoon salt
To make the Charred Jalapeño Oil: Put jalapeños, oil, and salt in a blender. Purée until smooth and strain through a sieve to remove pulp; set aside.
Avocado
Juice of 3 limes
4 firm, ripe avocados, peeled and pitted
To make the Avocado: Lightly sprinkle lime juice over the avocadoes to keep from oxidizing while preparing the plating.
Garnish
Salt to taste
Lime juice
8 to 10 fresh sprigs of thyme, stripped of leaves
How to Plate: Warm oval or oblong serving plates. Thinly slice the Avocados. On a piece of parchment paper that is slightly larger than the serving plate, alternate 8 mushroom slices and 7 avocado slices, beginning and ending with a mushroom slice. Note that other amounts can be used if desired. Invert onto the serving plate that has been warmed and further warm briefly in a 250-degree F oven for 2 minutes. Remove and brush liberally with the Charred Jalapeño Oil, sprinkle delicately with salt, drizzle with lime juice, and sprinkle thyme evenly over dish.
Crispy Tofu with Sesame Dressing and Lilybulb Radish Salad
Serves 6
Tempura Batter
2/3 cup cold water
2 teaspoons sherry vinegar
2 teaspoons sesame oil
1 teaspoon grapeseed oil
1 teaspoon salt
2/3 cup rice flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
To make the Tempura Batter: Mix the water, vinegar, and oils in a bowl; add salt, flour, baking powder, and baking soda. Gently mix until batter is smooth. The batter will only last for 1 hour.
Sesame Vinaigrette
5 tablespoons grapeseed oil
3 tablespoons olive oil
2 tablespoons mustard oil
2 tablespoons roasted sesame oil
1/2 cup sesame seeds
4 tablespoons Dijon mustard
1/2 cup rice wine vinegar
3 tablespoons lime juice
3 tablespoons soy sauce
1/4 teaspoon chopped fresh Thai chile, or to taste
2 teaspoons salt
To make the Sesame Vinaigrette: Combine the oils in a bowl. Toast the sesame seeds in a nonstick skillet until golden brown. While the seeds are still hot, add to blender with mustard, vinegar, lime juice, soy sauce, chile, and salt; blend until almost smooth. Stream in the oil mixture slowly and purée; set aside.
Salad
2 parts sea beans, string beans, or Thai green beans, washed, trimmed, blanched, and shocked
2 parts baby radishes, washed, trimmed, and cut into quarters
1 part lilybulbs, trimmed and separated, charred a la minute (lightly blackened in a dry hot pan)
1 part young ginger, 2-inch julienne
1 part lime segment, small dice
Lavender flowers, picked and separated
To make the Salad: Toss all ingredients together and set aside.
Tofu
6 (2-ounce) pieces firm or extra-firm tofu
Extra virgin olive oil for frying
Salt and white pepper to taste
Rice flour for dredging
To make the Tofu: Pat tofu very dry. Heat a large skillet with oil for frying. Season tofu with salt and pepper, dredge in rice flour, and dust off excess flour. Coat tofu in the Tempura Batter. Deep-fry until crisp and golden brown; drain on paper towels.
Garnish
2 tablespoons toasted sesame seeds
How to Plate: Pour Vinaigrette into the center of each plate. Place crisp Tofu on top and gently top with the Salad. Sprinkle with toasted sesame seeds and serve.
Strawberry Salad with Strawberry–Red Wine Sorbet
Serves 8
Strawberry–Red Wine Sorbet
1 pound strawberries, hulled and quartered
1/2 cup dry red wine
1 cup sugar
1 vanilla bean
Juice of 1 lemon
To make the Strawberry–Red Wine Sorbet: Combine the strawberries, red wine, and sugar in a bowl and stir. Split the vanilla bean lengthwise in half and scrape out the seeds. Mix all of the ingredients in a bowl, including vanilla bean pod, and let set for 45 minutes. Remove pod and purée the mix in a blender. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
Strawberry Salad
1 quart strawberries