Great Chefs Cook Vegan - Linda Long [63]
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon almond extract
4 tablespoons cornstarch
2 tablespoons soy or rice milk
To make the Filling: In a food processor or blender, place tofu, sugar, tahini, salt, lemon juice, zest, and almond extract. In a small cup, stir together cornstarch and milk. Add to other ingredients. Purée until smooth and creamy, about 1 minute.
In the 350-degree F oven, pour about 1/3 cup mixture into each of eight prepared ramekins and bake about 20 minutes, or until firm. Note that the top will not rise and the cheesecakes will become firmer cooling. Cool and then refrigerate until serving.
Garnish
Blackberries, washed and drained
Nectarines, unpeeled, sliced, halved, and tossed with lemon juice to preserve color and add flavor
Fresh lemon juice
Mint
How to Plate: Unmold cheesecakes by loosening the sides with a knife and place at one end of a long, narrow plate; garnish with blackberries and nectarines and a drizzle of lemon juice on the side. Top with a sprig of mint.
Phil Evans
“As a young boy I would not eat vegetables. I didn’t enjoy them and found every excuse to avoid them. Now I could not be without them! Every season I can’t wait for the new harvests, and every new delivery from the farmer feels like Christmas and a new toy.”
Phil Evans’ culinary career includes stints at the 3-Michelin star restaurant L’Esperance in France, opening the Remington Grill at the St. Regis in Houston, then continuing with the elite hotel chain by overseeing all hotel food and beverage operations, including celebrity chef Todd English’s Olives, at the St. Regis in Aspen. In 2007, Evans brought his palate to North Carolina and his passion for local seasonal ingredients, healthy spa cuisine, and wine and food pairings to Heron’s at the The Umstead Hotel. Located in the Triangle region of North Carolina, the hotel is one of the country’s newest privately owned and operated luxury properties.
Evans was born in upstate New York, and his interest in cooking developed early in his youth at his Italian grandmother’s side. After years of cooking for his family, he attended Paul Smith’s College of Arts & Sciences where he graduated at the top of his class with a degree in culinary arts. Today, his ingredient-driven menus pay tribute to the finest Southern farmers and artisans, a reminder that Heron’s is sitting in the agriculturally rich triangle area of North Carolina tucked between the growing cities of Raleigh, Cary, Durham, and Chapel Hill, and the corporate world of Research Triangle Park. Heron’s is poised to become a culinary beacon for local food enthusiasts, business associates seeking to impress, and destination diners in search of a superb meal and modern dining experience in the South.
Stuffed Squash Blossoms with Mint and Fava Bean Purée
Serves 4
Stuffed Squash Blossoms
8 squash blossoms
2 cups fava beans, blanched and peeled
1/3 cup mint
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup soy milk
2 tablespoons extra virgin olive oil
To make the Stuffed Squash Blossoms: Clean the squash blossoms by brushing off any dirt, and then remove stems and stamen. If necessary, run a light stream of water over them and pat with a paper towel.
In a high-speed blender, combine the fava beans, mint, salt, and pepper, and process until well mixed. Add the soy milk and oil, and process until creamy. Spoon the filling into a pastry bag fitted with a large tip and pipe into the squash blossoms; refrigerate.
Mint Lime Vinaigrette
5 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon minced ginger
2 tablespoons micro-diced tomato
2 tablespoons chopped fresh mint
Kosher salt and freshly ground pepper to taste
To make the Mint Lime Vinaigrette: In a bowl, whisk together the oil, lime juice, ginger, tomato, and mint. Season with salt and pepper; reserve.
Cucumber Lime Water
2 English cucumbers, peeled and chopped
1/4 cup fresh mint leaves
1 cup club soda
3 limes, juiced
2 cups crushed ice
To make