Cauliflower Steaks with Chile Corn Salsa

I've been seeing a lot of recipes for cauliflower steaks lately, so I decided to give them a try tonight.

Roasting cauliflower gives this healthy vegetable a creamy texture and a buttery flavor.  I didn't let mine get as brown as some of the other recipes (I was HUNGRY), but I did pan saute it and then roast it enough to give it some color.  Some of my "steaks" broke apart, likely because I cut them too thin.  But, the thicker you cut them, the longer they will take to cook.

For the salsa topping, I did a saute of red onions, corn, anaheim chiles and tomatoes.  Anaheim chiles are low on the scoville scale, but still gave this dish a nice amount of heat.  If you want to punch up the heat more, you can substitute jalapenos or serranos, or even habaneros (beware - those suckers are HOT!).

If you were up for a big meal (as yours truly was after a fun, athletic yoga class), you could probably take out two "steaks" topped with salsa.  But, one would likely also be satisfying, or make for a nice side dish or light lunch.

Cauliflower Steaks with Chile Corn Salsa
Serves two as a (hearty) main dish, four as a side or light lunch

One head of cauliflower, sliced into thick "steaks" 
2 Tbsp+ olive oil
1/2 red onion, finely diced
1/2 Anaheim chile, minced
1 cup of corn kernels (defrost first if using frozen)
6-8 cherry tomatoes, diced
1 cup arugula
Salt, black pepper, cumin and oregano

Pre-heat oven to 400 degrees.

Heat oil in large saute pan.  Brown the cauliflower "steaks" 3 minutes on each side, or until lightly browned.  Season with black pepper.  Put on baking sheet and roast for 20 minutes, or until desired brownness.

While cauliflower is roasting, saute onions and chiles in olive oil on high heat until the onion is translucent and the chiles are softened, about five minutes.  Stir in the corn kernels and tomatoes.  Season generously with cumin and oregano, as well as with salt and pepper to taste.  When the pan liquids begin to bubble, reduce heat to medium and allow the salsa to thicken for five or so minutes.  Keep warm.

When the cauliflower steaks are nearly done, raise heat on the salsa and stir in arugula until slightly wilted.  Top steaks with salsa and serve immediately.

My Very Vegan Hanukkah: Sweet Potato Latkes and Cauliflower Latkes

Last week was a bit of a challenge on the eating front - husband and I got hit with a particularly nasty bout of stomach flu, so we subsisted on ginger ale, pretzels, dry toast and gatorade for the beginning of the week.  Vegan?  Technically, yes.  Nourishing. Not at all. So, of course, with our early observed  celebration of Hanukkah taking place this Saturday, I was going to have a chance to get back to some actual fruits and vegetables appearing on my plate.

For those of you not familiar with the Jewish holiday of Hanukkah, it is the celebration of a miracle that occurred after the destruction of the temple and it's rescue by the Maccabees.  There was only enough oil to light the Ner Tamid, the eternal light, for one day.  But, the light lasted for eight days.  To celebrate Hanukkah, Jewish families light a menorah, a candleholder with nine branches - eight branches to hold candlesto recognize each day the Ner Tamid remained lit, and the ninth, the shamash, holds the candle that lights the other eight.  On the first night, you light one candle, the second two, and on and on through the eighth night, when the entire menorah is lit.   In my family, on the first night, we also say the shehechyanu, which is a prayer said on holidays or other occasions you with to note the significance of.

What, you may ask, does all this have to do with vegan food?  Well, Jews like to eat fried things on Hanukkah.  It's said to be eating anything fried in oil is a tie back to the miracle of the Ner Tamid.  Some people (aka not me, who can't tolerate the soy) celebrate by eating, I kid you not, jelly donuts.  But, I think the fried food most folks think of most when it comes to Hanukkah is latkes.

Latkes are potato pancakes that are fried in oil until they're crispy.  Traditionally, latkes are made with grated white potato, flour and egg, perhaps with a little onion for seasoning.  My versions were veganized, and also quickly pan-seared and baked to cut the grease factor.

The first recipe, the sweet potato latkes, was made was a riff on a recipe that came from what I call my mother's Jewish recipe envelope collection.  When my mother saw a Jewish holiday recipe (or any recipe) she liked, she would cut it out and stick it in an envelope.  Somehow, I ended up with the envelope full of Jewish recipes, so I can't credit the source of this recipe other than to tell you it was cut out of a pamphlet, judging by the condition of the paper, sometime between 1982-1995.

Look at all this parsley.  Nanny Sadie would be proud!

The sweet potato latke recipe called for one sweet potato, two yukon gold potatoes, one onion, four eggs a quarter cup of matzo meal and salt and pepper to taste.  I actually added a third potato and, in honor of my great-grandmother, who wouldn't dream of making a dish without parsley, a healthy handful of chopped fresh parsley.  To replace the eggs, I used Ener-G egg replacer, which, as I mentioned before, binds these types of patties more firmly than eggs in my opinion.  I also used a cup of whole wheat panko in place of the matzo meal.

To shred the potatoes, I used the shredding disc on my food processor.  I took out the sweet potato, the three yukon gold potatoes and the onion in approximately thirty seconds.  If that's not a Hanukkah miracle, I don't know what else might qualify.  After browning the latkes on both sides in some cooking spray, we decided they weren't quite crispy enough, so we threw them in a 375 oven for 20 minutes. 

I have made the cauliflower latkes before as part of my vegetarian Rosh Hashanah, but my husband's grandmother enjoyed them so much that I decided to make them again.  The last time I made them, I made them with eggs, but I used the Ener-G this time, and I also finished them in the oven.

We used our largest platter (two feet long!) to serve the latkes, and it was completely filled.  After all seven of us ate, there were three latkes left.  Three!  Lack of leftovers = recipe success. 

My personal Hanukkah miracle!

While our guests also enjoyed bagels and lox and other spreads, I was quite content with my light dinner of latkes, whole grain bread with earth balance (my husband's grandmother also opted for the bread) and a big pile of fresh fruit.

What yummy vegan treats will you be cooking up for the holidays?

Vegetarian Rosh Hashanah Part IV: Sephardic Cauliflower Patties and a Round-Up of the Meal

Today, I made the final element of our Rosh Hashanah festival meal, Sephardic Cauliflower Patties.  This was yet another recipe from Olive Trees and Honey.  Rabbi Marks notes in the introduction to the cauliflower section that cauliflower was plentiful in Moorish Spain, which is why it is so prevalent in Sephardic Jewish cooking.  (As a quick history lesson - Sephardic Jews have roots in Spain & the Mediterranean, while Ashkenazi Jews, like my family, have roots in Eastern Europe).  Also, if Rabbi Marks is to be believed, the Sephardim apparently like to fry things.  Hence, Sephardic Cauliflower Patties.

I followed the instructions for the patties fairly closely.  I boiled the cauliflower for 12 minutes, drained it and mashed it.  I mixed the mashed cauliflower with minced onion, fresh parsley, panko bread crumbs, egg, white pepper and salt.  I had trouble getting the mixture to bind, so I added more bread crumbs and egg.  I then dipped the patties in more egg and dredged them in whole wheat flour before frying them in a thin layer of olive oil.

Some of the patties didn't survive the fry, but we enjoyed eating the crumbs.  The combination of cauliflower and onion with a fried coating made for a very tasty meal.  My husband's verdict was "Better than latkes!" and his uncle said "I had no idea cauliflower could taste good!"  So, this was the winner of the dinner.

Apple Cake in Cross Section

The Bukharan Braised Carrots were also tasty - I really liked the smoky tomato sauce they were prepared in.  The Romanian Vegetable Stew was ok - a tetch watery for my taste.  I prefer my veg roasted or sauteed to give it more depth of flavor.  But, I did like the combination of veggies, so I may tinker.   And the apple cake, which I have now made for my husband's family four times, continues to be a favorite.  And of course, we served apples and honey, along with a round challah!

Well, that wraps up my inaugural vegetarian Rosh Hashanah.  L'Shanah Tovah to all - have a happy and sweet year!