A Different Flavor Profile...of Pesto!

It's not the pesto you were expecting. Nisha Vora, who wrote the new cookbook Big Vegan Flavor, stopped by Tonia's Kitchen to talk about her Mint and Pistachio Pesto that's not necessarily Italian inspired, but comes more from the Middle East. That's because, Nisha says, mint and pistachio are flavors from that part of the world. It's matter of adding ingredients to a food processor, along with olive oil. Serve it with roasted vegetables for a wonderfully delicious dish. Nisha promises this pesto is thicker than the classic Italian type you might be used to, but that's a good thing!

A Creamy Vegan Dessert

It's not exactly the first thing you might think of when cooking vegan, but you can have creamy desserts without a drop of dairy! Nisha Vora, who wrote the new cookbook Big Vegan Flavor, came by Tonia's Kitchen with her recipe for Chai Spiced Custard Tart with Mango. Nisha told Tonia that while this dessert is inspired by the cuisine by her East Asian/Indian heritage, it is not as sweet as many of the authentic desserts you might find prepared in that tradition. To keep it vegan, Nisha uses coconut cream, vegan butter and ground almond flour. It's an amazing symphony of flavor, dairy-free!

Flavors of The Fall...For Vegan Diets

It has maple syrup. It has olive oil and it has many of the other flavors of fall. Nisha Vora, who wrote the new cookbook Big Vegan Flavor, stopped by Tonia's Kitchen to talk about her recipe for Maple Roasted Squash and Chickpeas with Pesto. Nisha told Tonia this certainly fits the bill of big flavor in a vegan recipe. She says to use winter squash, which is in season, Slice it thinly and toss it with the maple syrup and olive oil. She promises a bright and tangy dish that fits perfectly with the fall season.

When Braising Tofu...

 

We admit, we hadn't heard of that either. Traditionally, when you cook tofu, it's done to a crispy texture, but this is something different. Nisha Vora, who wrote the new cookbook Big Vegan Flavor, stopped by Tonia's Kitchen to talk about her reasons behind going vegan (hint: it's not because of health matters, though her switch has helped with a few of those kinds of factors) but also to open everyone's mind to the creatively that comes with vegan cooking. Among the ideas, Sticky Coconut Milk Braised Tofu. Nisha told Tonia she'd never tried it before, but now she may never have tofu any other way.

• 1 14-ounce/400 g block extra-firm tofu drained
• Kosher salt
• 3 tbsp neutral-flavored oil of choice

For the braising liquid

• 1 tbsp coriander seeds
• 1 13.5-ounce/400 ml can full-fat coconut milk
• ½ cup (140 g) soy sauce or tamari (use tamari for GF)
• ¼ cup (84 g) agave nectar (or organic brown sugar or cane sugar)
• 2 lemongrass stalks minced
• 1 inch (2.5 cm) piece fresh ginger thinly sliced (peel on okay)
• 4 large garlic cloves smashed
• 1 to 3 Thai chilis or 1 serrano pepper, stemmed and sliced in half vertically (use 3 chilis for spicy, omit for mild heat)
• ¼ teaspoon ground white pepper
• 1 2-inch cinnamon stick

For serving

• Cooked white or brown rice
• Roasted black or white sesame seeds
• 1 handful chopped cilantro or Thai basil optional

• Wrap the tofu in a thin dish towel or a few paper towels and press for 10 to 15 minutes.
• Slice the tofu in half vertically, then flip each slab around and slice crosswise into squares about ½-inch (1 to 1.5 cm) thick.
• Arrange the tofu in a single layer on a cutting board. Gently press down on the squares with a towel to release more water. Sprinkle the tofu with a couple of pinches of salt. Line a large plate with a few paper towels.
• Heat a 12-inch (30 cm) nonstick skillet over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Carefully add the tofu, arranging it in a single layer.
• Move the tofu around in the oil to evenly coat it and cook until golden brown on the bottom, 5 to 7 minutes. Use a thin spatula to flip and cook until the other side is also golden brown, 4 to 5 minutes.
• While the tofu cooks, make the braising liquid. Use the back of a large knife or a sturdy mug to roughly crush the coriander seeds. Or you can use a mortar and pestle or pulse once in a spice grinder.
• In a medium (2-quart/2 L) heavy-bottomed saucepan, combine the coconut milk, soy sauce, agave, lemongrass, ginger, garlic, chiles (if using), roughly crushed coriander, white pepper, and cinnamon. Bring to a boil, stirring occasionally, then reduce the heat and simmer for 7 to 8 minutes. It should be very flavorful and quite salty.
• Add the fried tofu to the braising liquid and stir to coat. A few pieces of tofu will peek up above the liquid, but that’s okay. Simmer gently, stirring occasionally, until the tofu is almost wrinkly and the liquid has thickened into a sauce that sticks to the tofu, about 35 minutes
• Remove from the heat and let cool briefly; discard the cinnamon stick. Serve over rice, pour a little braising liquid on top of the rice (not a lot, as it’s quite potent), and garnish with sesame seeds and herbs.

Snackables in 20 Minutes-Or Less!

That's the goal anyway. And one recipe is not only great for snacking, it's also fantastic for breakfast. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about another cookbook author named Jessie Sheehan. She wrote the book Salty, Cheesy, Herby, Crispy Snackable Bakes. In that book is a recipe for Egg Puffs. Amy told Tonia it's a savory snack, or breakfast that really satisfies!

Cooking spray, for the muffin tin
12 slices prosciutto
4 large eggs, lightly beaten
½ cup whole milk
¼ cup unsalted butter, melted and slightly cooled
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup (33 grams) all-purpose flour
2 cups (200 grams) shredded Muenster, Monterey Jack, or low-moisture mozzarella
1 cup cottage cheese, 2 percent fat or higher
2 ounces full-fat cream cheese, cubed

Preheat your oven to 350°F. Generously grease a 12-well muffin tin with cooking spray. Line each well with a slice of prosciutto, folding it to make it snugly fit the bottom and sides of each cavity.

Whisk together the eggs, milk, and melted butter in a large bowl. Sprinkle the baking powder, salt, and pepper over the egg mixture and whisk to combine. Whisk in the flour and then the shredded cheese, cottage cheese, and cream cheese. Evenly pour the batter into the prosciutto-lined wells of the prepared tin (each will be pretty full).

Bake for 30 to 35 minutes, rotating at the halfway point, until a wooden skewer inserted in the center comes out clean.

Remove the tin from the oven and let cool briefly on a wire rack before running a knife around the edge of the muffin wells and removing the egg puffs. Let the puffs cool for at least 10 minutes and serve warm or at room temperature.