Shaved Carrot Salad with Pickled Shallots & Fresh Herbs

From Big Vegan Flavor

Serves 4 | GF, SF, NFS

Thinly shaved carrot ribbons and handfuls of fresh herbs make this an elegant salad you’ll want to serve at dinner parties. The avocado is a creamy contrast to the crisp carrots, a whole lemon and sumac-pickled shallots add a refreshing tartness, and a jalapeño brings a kick you don’t often get in salads. For a heartier salad, add French green lentils, chickpeas, or white beans, or double the avocado. Toss in some toasted almonds or Crispy & Crunchy Things from chapter 5, and/or serve over a bed of Lemon Tahini Sauce (page 197) for extra richness.

Ingredient Note: Carrots are usually good year-round but best from late spring through late fall. If yours are very sweet, you can skip the maple syrup or use less of it.

Tip: You can also pulse the herbs, scallions, and jalapeño in a food processor until finely chopped. It’s less gorgeous but quicker.

Easy Variations: Replace the cilantro with more parsley or mint. Add chopped oranges or a thinly shaved apple or beet for a little sweetness; if fresh peas are in season, they’d be lovely here.

INGREDIENTS

• 1 large shallot, sliced as thinly as you can (a mandoline helps)
• 3 tablespoons best-quality champagne vinegar, white wine vinegar, or red wine vinegar
• 1 tablespoon sumac (for extra-bright lemony flavour; omit if you don’t have it)
• Fine sea salt and freshly ground black pepper
• 1 pound (455 g) carrots (use rainbow carrots for the prettiest presentation)
• 1 large lemon
• 1 loosely packed cup (12 to 14 g) fresh cilantro leaves and tender stems, finely chopped
• 1 cup (16 g) fresh mint leaves, finely chopped
• 3/4 loosely packed cup (9 g) fresh flat-leaf parsley leaves, finely chopped
• 6 scallions, sliced very thinly on a bias
• 1 jalapeño pepper, sliced as thinly as possible (remove membranes and seeds for mild heat)
• 1 tablespoon pure maple syrup
• 3 tablespoons best-quality extra-virgin olive oil
• 1 large avocado (or 2 small), diced or thinly sliced

METHOD

• In a small bowl, mix the shallots, vinegar, sumac, and a pinch of salt with your hands. Macerate for 15 to 30 minutes while you prep everything else.
• Using a Y-shaped vegetable peeler, peel the carrots vertically in ribbons until you get to the point where you can’t peel anymore (laying the carrot flat on a cutting board helps you get more ribbons). Save the inner pieces that can’t be ribboned to quick pickle (see page 168) or for snacks.
• Zest the lemon. Now, using a paring knife, peel the white pith and remaining skin; discard. Chop the peeled lemon flesh into small pieces, discarding the seeds and fibrous white membranes.
• In a serving bowl, combine the chopped lemon, lemon zest, fresh herbs, scallions, and jalapeño. Add the carrot ribbons and pickled shallots and sprinkle with a pinch or two of salt.
• In a small bowl, whisk together the maple syrup and olive oil and season with a pinch or two of salt and pepper. Drizzle on the salad and toss gently. Add the avocado and toss very gently. Taste, adding salt and pepper as needed

Sticky Coconut Milk–Braised Tofu

From Big Vegan Flavor

Serves 3 to 4 | GFO, NF

As much as I love crispy tofu, I may love this braised tofu even more. Here, squares of tofu are pan-fried until golden and crispy, then braised in a Thai-inspired blend of coconut milk, soy sauce, lemongrass, and spices. Frying the tofu first makes the perfect porous surface for the deeply savoury and slightly sweet braising liquid to seep into, creating that spongy and chewy yet tender texture found in Chinese restaurant tofu dishes.

Tip: To serve a crowd, double the tofu and braising liquid. Fry the tofu in two batches; after frying the first batch, start simmering the liquid in a 3-quart (2.8 L) saucepan, then follow the recipe as written.

Big-Flavour Meals: Serve over a bed of jasmine white rice or brown rice, along with blanched or stir-fried green beans, bok choy, or broccolini.

INGREDIENTS

• 1 (14-ounce/400 g) block extra-firm tofu, drained Kosher salt
• 3 tablespoons neutral-flavoured oil of choice

INGREDIENTS

• Braising Liquid 1 tablespoon coriander seeds
• 1 (13.5-ounce/400 ml) can full-fat coconut milk
• 1/2 cup (140 g) soy sauce or tamari (use tamari for GF)
• 1/4 cup (84 g) agave nectar (or organic brown sugar or cane sugar)
• 2 lemongrass stalks, minced (see page 472 for prep tips)
• 1-inch (2.5 cm) piece fresh ginger, thinly sliced (peel on okay)
• 4 large garlic cloves, smashed
• 1 to 3 Thai chiles (or 1 serrano pepper), stemmed and sliced in half vertically (use 3 chiles for spicy!; omit for mild heat)
• 1/4 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)

METHOD

• Wrap the tofu in a thin dish towel or a few paper towels and press for 10 to 15 minutes (see page 265).
• Slice the tofu in half vertically, then flip each slab around and slice crosswise into squares about 1/2-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.

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Chai-Spiced Custard Tart with Mango

From Big Vegan Flavor

Serves 12 | GF, SFO

With a custardy filling redolent with chai spices, a slightly nutty crust, and lots of mango, this sweet-tangy tart is perhaps my favourite summer dessert. Raw cashews and coconut cream make for a luxurious filling, while citrus brightens it up and spices add cozy warmth. Mango is layered at two stages, offering a juicy burst of sweetness in each morsel. Make this for special occasions or for any summer get-together where you want to be the most beloved person in the room.

Ingredient Notes: You can buy canned coconut cream, or refrigerate a can of full-fat coconut milk for 24 hours and then scoop out the solidified cream. If available, choose gold-skinned Ataulfo mangoes (a.k.a. honey mangoes) or Indian Alphonso mangoes, which are creamier and less fibrous than larger red-skinned mangoes. Ataulfo mangoes are in season from late February through summer; Alphonsos from April to June.

Tips: If you prefer only mildly sweet desserts, use 1/4 to 1/3 cup (80 to 105 g) agave nectar in the filling.

Don’t have a tart pan? Use an 8-or 9-inch (20 or 23 cm) springform pan (push the crust up the sides of the pan a bit); before unclasping, run a knife around the edges.

To make mangoes easier to peel and slice, I refrigerate them first.

Make Ahead: This tart can be made 1 to 2 days before serving and refrigerated (don’t add berries or mint).

INGREDIENTS

CHAI SPICE BLEND

• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon cardamom seeds, blitzed in a spice grinder (or 1/4 teaspoon ground cardamom)
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves

CRUST

• 3/4 cup + 2 tablespoons (94 g) oat flour (use certified gluten-free oat flour as needed)
• 3/4 cup + 2 tablespoons (88 g) blanched almond flour
• 1/4 teaspoon fine sea salt
• 4 tablespoons (56 g) vegan butter, melted (or melted coconut oil if soy-free)
• 3 tablespoons (60 g) pure maple syrup
• 3/4 teaspoon pure vanilla extract

FILLING

• 1 cup (140 g) raw cashews, soaked or quick soaked, drained, and rinsed (see page 106)
• 1/3 cup (80 g) canned coconut cream (see Ingredient Notes)
• 1/2 cup (160 g) agave nectar (or pure maple syrup; see Tips)
• 3 1/2 tablespoons freshly squeezed lemon juice
• 1/8 teaspoon fine sea salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon cardamom seeds
• 1/2 cup (100 g) refined coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange zest (from about 1 large orange)
• 3 ripe but firm mangoes (about 1 1/2 pounds/680 g; see Ingredient Notes)

OPTIONAL TOPPING

• 1/2 cup (62 g) fresh raspberries
• 1 small handful fresh mint leaves

METHOD

• Preheat the oven to 350ºF (175ºC). Grease the sides and bottom of a 9-inch (23 cm) round tart pan with a removable bottom (see Tips) with cooking spray.
• Make the spice blend. In a small bowl, mix together the cinnamon, ginger, cardamom, allspice, and cloves.
• Make the crust. In a medium or large bowl, combine the oat flour, almond flour, salt, and chai spice blend and stir to combine. Drizzle in the melted butter, maple syrup, and vanilla. Stir until the dough comes together and is moist. Add the dough to the prepared pan and first pinch it up the sides into the fluted edges, then press the remaining dough evenly into the bottom of the pan, using a flat measuring cup to smooth out the surface.
• Prick the crust with a fork all over to prevent it from bubbling up during baking. Place the tart pan on a rimmed sheet pan and bake for 20 minutes, until lightly golden brown on the edges and somewhat firm. Let cool on a wire rack and turn off the oven.
• Make the filling. Add the soaked and drained cashews to a high-powered blender. Add the coconut cream, agave, lemon juice, salt, ginger, cardamom, coconut oil, vanilla, and orange zest. Blend until smooth and creamy, stopping to scrape down the sides as you go. If using a food processor, blend the cashews first until broken down into tiny bits, then add the remaining ingredients; it will take about 4 minutes to fully blend.
• Pour a little less than half of the filling (about 1 cup/240 g) into the cooled tart shell, using a silicone spatula to smooth the surface. Refrigerate for 20 minutes.
• Peel the mangoes and slice into thin strips, about 1/8 to 1/4 inch (about 0.5 cm) thick (see Tips).
• Remove the tart from the fridge and top with half of the sliced mango, arranging it in a flat layer. Pour the remaining filling on top, smooth out, and refrigerate for 20 minutes.
• Top the tart with the remaining mango in a flat layer, or in fancy curved lines as shown. Refrigerate at least 2 hours or overnight (when chilled longer, it has a firmer custard-like texture).
• Before serving, top each slice with a few raspberries and mint leaves (if using). Refrigerate leftovers for 3 to 5 days.