Great Chefs Cook Vegan - Linda Long [52]
4 cups Rice Krispies
1/2 cup powdered sugar
To make the Chocolate-Stuffed French Toast: Place a chocolate square on 12 bread slices. Take the other bread slices and place them on top of the chocolate slices like a sandwich. Place the “sandwich” slices in the Dipping Batter and let soak for 20 seconds, turning them over after 10 seconds or so. Place Rice Krispies in a bowl, and then coat the bread slices with Rice Krispies.
Heat a griddle or sauté pan over medium heat and coat with vegetable spray. Place the prepared sandwiches on the hot griddle and cook until the bottom turns golden brown; flip and cook on the other side. When the toast is crispy on the outside, remove from heat and place on paper towels. Place some powdered sugar into a fine sieve and lightly dust the bread.
How to Plate: Spoon 1/2 cup Strawberry Peach Compote on bottom of a deep-dish bowl. Unevenly stack three 2-slice “sandwiches” or desired amount of French toast on top of each other. Dust with powdered sugar again and drizzle with maple syrup. Guten Appetit!
Homemade Garlic Tortillas with Tofu Scrambled Eggs, Roasted Seven-Tomato Salsa, and Fresh Guacamole
Serves 4
Seven-Tomato Salsa
6 cups diced assorted heirloom tomatoes, or best ripe tomatoes available (chef uses seven different varieties)
1 shallot, diced small
1 clove garlic, chopped
1 jalapeño pepper, sliced lengthwise, seeded, and minced
1/2 cup extra virgin olive oil, divided
2 tablespoons chopped fresh cilantro
Celtic sea salt and freshly ground black pepper
1 lemon, juiced
Dash of hot sauce (Cholula Hot Sauce is chef’s favorite)
To make the Seven-Tomato Salsa: Preheat the oven to 450 degrees F or use the broiler. Cut the tomatoes into roughly 3/4-inch-size pieces. Mix the chopped tomatoes with the shallot, garlic, jalapeño, and 1/4 cup oil. Place on a roasting tray and put in oven. Roast the tomatoes for about 10 minutes. The tomatoes have more flavor if the tomato skins become slightly charred; remove from oven and let cool. The tomatoes should be soft and mushy. If smaller pieces of roasted tomato are desired, give them a rough chop at this point. Transfer into a bowl and season with cilantro, remaining oil, salt, pepper, lemon juice, and hot sauce.
Garlic Tortillas
2 cups instant corn masa (chef prefers Maseca)
1-1/8 cups room-temperature water
1-1/2 tablespoons chopped garlic
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
1 quart vegetable oil
To make the Garlic Tortillas: Mix the masa, water, garlic, cilantro, salt, and pepper thoroughly for 2 to 3 minutes, or until the dough forms into a firm ball. If the dough is too dry, add 1 to 2 tablespoons water. Divide the dough into 12 balls and cover with a damp cloth to keep moist. Flatten the dough between your hands. Place each flattened ball between two sheets of parchment paper and roll out, or put into a tortilla shell press until tortilla measures 6 to 7 inches. Carefully peel off the paper on one side. Heat a cast-iron skillet over high heat and add tortilla, allowing the paper on the other side to assist in lowering the tortilla into the skillet as it peels off. Cook the tortilla on each side for about 30 seconds, or until it turns a nice brown color; remove from the heat. Cover the tortillas to keep them soft and pliable.
In a medium sauté pan, heat the oil. Cut tortilla shells into quarters and fry until crispy. Remove from oil, season with salt, and set aside on paper towels.
Macadamia Nut Sour Cream
1 cup macadamia nuts, soaked in water for 6 hours or longer
3 tablespoons unsweetened coconut flakes
1 tablespoon fresh lemon juice
Pinch Celtic sea salt
2 tablespoons apple cider vinegar
1/2 cup water, or less
To make the Macadamia Nut Sour Cream: Measure all ingredients into a high-speed blender and blend until very smooth. Stop to scrape the sides with a rubber spatula. Note that the amount of water can differ depending on the soaked nuts and the coconut moisture. Perhaps start with a small amount of water and add as needed for the desired