Gryffon Ridge Spice Merchants



Posts Tagged ‘vegetarian’

Vegan Pumpkin Pie

 

Ingredients

Crust:
1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon evaporated cane sugar
1 tablespoon white vinegar
Maine Sea Salt – Fine
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water

Filling:
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup evaporated cane sugar
2 tablespoons cornstarch
2 1/2 teaspoon Gryffon Ridge Pumpkin Pie Spice
1/2 teaspoon pure vanilla extract
Maine Sea Salt – Fine

Directions
For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-pumpkin-pie.html?oc=linkback



Cranberry Chutney

Cranberry Chutney

Adapted from the kitchen of Nancy Ashley

1 Tbsp. Canola Oil
2 Tbsp. Panch Phoran
1 lb. fresh (or frozen) Cranberries ~ Chop 1 cup
1/8 Cup Fresh Ginger Root ~ Grated
1/8 Cup Crystallized Ginger ~ Chopped
1/2 Cup Brown Sugar
1 Garlic clove ~ Minced
1/2 Tsp. Cayenne (Optional)
Sea Salt ~ To Taste

Heat the oil in a heavy pan over medium heat. When it is hot add the Panch Phoran and cook until the seeds begin to pop.  Add the remainder of the ingredients, stir to blend and reduce heat to low.  Cover and cook on low heat for about 10-15 minutes, stirring occasionally to break up the berries.  When the consistency is near that of jam, remove from heat and correct seasoning. Allow to cool and enjoy.



Kimchi

Makes 3 – 4 Cups

1 Large Napa cabbage (about 2 pounds)
2 Tbsp. Coarse Salt (Kosher Salt is a good choice)
1/3 Cup White Rice Vinegar (Not Seasoned)
2 Tbsp. Fish Sauce
2 Tbsp. Minced garlic
1/2-4 Tsp. Cayenne (Depending on how hot you want your kimchi)
4 Tbsp. Korean Chile Pepper
1/2 tablespoon Minced Fresh Ginger
4 Scallions, sliced in 2-inch pieces, including the green part

Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.Cut the cabbage into 2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours over a bowl or in your sink. Mix together the vinegar, fish sauce, garlic, chili powder, cayenne, and ginger in a large, non-reactive bowl. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions, and blend well to ensure everything is well coated. Pack into a jar, cover tightly, and let stand at room temperature for 48 hours, and then chill for 3-4 days before serving.



Cucumber & Tomato Chaat Salad

Serves 4

An ideal accompaniment to curry dishes, it also pairs well with roast poultry, barbecued pork, and grilled beef.

1 Medium Cucumber
1 Large Tomato
1/2 Small Red Onion
1 Tbsp. Cilantro ~ Minced
1/2 Tsp. Fresh Ginger ~ Minced
1/8 Tsp. Cumin Seed – Lightly toasted
Juice of 1/2 Lime
1 1/2 Tsp. Chaat Masala
Sea Salt
Freshly Ground Black Pepper

If the cucumber is waxed, peel before using.  Slice the cucumber into quarters lengthwise, and then cut across the quarters into 1/4-inch pieces.  Dice the tomato. Chop the red onion.  Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds.  At this point the salad may be covered and chilled for up to two hours until ready to serve.  About five minutes before serving, toss the salad with the Chaat Masala and lime juice, season to taste with sea salt and black pepper and serve.

If your red onion is a hot one, try grilling it for several minutes until it begins to blacken.  Allow it to cool and then add to the salad.  Grilling will sweeten it a bit.



Tunisian Vegetable Stew

Serves 8

3 Tbsp. Olive Oil
2 Large Onions – Cut into Small Wedges
3 Garlic Cloves – Sliced
2-3 Tsp. Harissa
1/2 Tsp. Paprika
1 Tsp. Ground Cumin
1/2 Tsp. Ground Ginger
1 Stick Cinnamon ~ 2.75”
Sea Salt
Freshly Ground Black Pepper
1 Orange ~ Zest and Juice
4 Carrots ~ Cut into Matchsticks
1 lb. Okra ~ Cut into 1 inch slices unless small
1 lb. Winter Squash (Hubbard, Butternut, etc.) ~ Cubed
1 lb. Rutabaga or Turnip ~ Cubed
2 15 oz. Cans Diced Tomatoes or Fresh
2 15 oz. Cans Chickpeas ~ Drained
32 oz Vegetable stock
3 Tbsp. Tomato Puree
4 Tbsp. Honey
8 oz. Prunes ~ Halved
2 Tbsp. Fresh Cilantro ~ Chopped

Heat the Oil in a large pot and sauté the Onions over a medium heat until they soften and are beginning to develop color.  Add the Garlic, Paprika, Cumin, Ginger, and Cinnamon stick and cook for another 2 minutes stirring constantly.  Add the Orange zest and juice, Harissa, Carrots, Okra, Squash, Turnips, Tomatoes, Stock, and tomato puree.  Bring to boil, reduce heat and simmer uncovered for 25 minutes.  Add Honey,Chickpeas and Prunes.  Simmer for additional 15 minutes.  Remove Cinnamon stick and add Cilantro. Correct seasoning with Salt and Pepper.  Serve with Cous-Cous, Flat breads, and additional Harissa.




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