Turkish White Bean Salad

                                                  Devilled Tofu Salad, a Vegan Treat

Here’s a home version of the vegan devilled tofu salad we make at the restaurant. The main difference is that at the restaurant we use a complex seasoning mix we developed for scrambled tofu that includes several spices that are hard to find in the supermarket. The simplified home version, however, makes a tasty tofu salad that is similar to what we do commercially, and is good for sandwiches as well as an appetizer.

Although crumbling the tofu by hand or a fork is quickest, a prettier dish is made by thinly slicing the block of tofu on a cutting board, then turning the board and slicing across those slices, then cutting through the pile of sliced tofu so it looks like tiny cubes. For best results, drain the block of tofu then stand it on its end to shed some liquid while preparing the other ingredients.

The recipe makes a pint of tofu salad, sufficient for four sandwiches or an appetizer spread for ten or more people. It will keep for several days in the refrigerator.

1 (14-ounce) block firm tofu

2 inch length of a celery stick

2 fairly thin green onions, white and green parts

2 tablespoons Dijon or brown mustard

2 tablespoons Vegan mayonnaise (such as Hellmann’s)

1 teaspoon cider or wine vinegar

3/4 teaspoon salt

1/4 teaspoon ground dry turmeric

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

2 large pinches garlic salt (together less than 1/8 teaspoon total)

A pinch of cayenne

Drain water off the block of tofu and stand it up on its end in the emptied tofu container to drain some more liquid while preparing the remaining ingredients.

On a cutting board, using a chef’s knife, finely mince the celery and green onions. Transfer them to a mixing bowl. Add mustard, mayonnaise, vinegar, salt and spices. Mix well.

On the cutting board, thinly slice the block of tofu then pile up the slices, half at a time, and thinly slice through then to make long matchstick-shaped pieces. Turn the board and thinly slice across them to make diced tofu. This makes the most attractive tofu salad. Alternately, crumble the tofu with the hand or a fork, part at a time, breaking up any big chunks.

Add the tofu to the bowl and mix everything together well. Let sit ten minutes, then mix well again and taste, Add a little salt, if needed. Allow the salad to rest for at least half an hour or up to a day or two refrigerated to let the flavors mingle. Stir well before serving,

If using as a spread for the appetizer table, transfer to an attractive bowl or small platter. The surface can be dusted with paprika, if desired. If making sandwiches, some sliced tomato and spinach leaves make a nice addition.

Sweet and Sour Red Cabbage with Apple

I’ve been making this dish for many years, typically to accompany a roast. For the last fifteen years or so we have sold it by the quart at the restaurant as a side dish with the Thanksgiving items that many of our customers order for the holiday. 

Here's how I make it.

1 medium red cabbage

1 large apple

10 whole allspice berries

4-inch strip of orange zest, peeled preferably from an organic or well-scrubbed orange

1/2 cup water

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

5 tablespoons cider vinegar

4 tablespoons sugar

Quarter the cabbage, cut out and discard the core. Shred cabbage finely (this can be done with a 2-milometer blade in a food processor or mandolin). Peel, quarter, and core the apple and chop the quarters into small pieces. The orange zest and allspice berries can be tied in a small bag made of so-called "cheesecloth" for easy removal later.

In a stainless steel or enamel (not aluminum or cast iron) pot bring the cabbage, apples, allspice, orange peel, pepper, salt, and 1/2 cup water to a boil. Simmer, covered, stirring from time to time and adding a little water to keep some liquid on the bottom of the pan. Cook until cabbage is tender and the apple has broken up (about 20 min). 

Remove the cloth bag or if it wasn’t used remove the orange peel and allspice berries as you see them. Add the vinegar and sugar plus salt to taste. Simmer about 5 minutes. The color will become a bright crimson red. Taste and add more sugar, vinegar, and/or salt to your taste. The flavor should be delicately sweet-sour.

The dish is best if made ahead and reheated to serve. Re-check the salt before serving.

                                                     Spice-Roasted Sweet Potatoes

Here’s a dish I’ve made frequently at our restaurant for catering. Herb and spice roasted sweet potatoes are a cheery side dish, or if served with a dipping sauce, such as rémoulade (make it with vegan mayonnaise) or salsa, it also makes a nice snack or appetizer buffet dish.

I don’t peel the sweet potatoes, for nutrition and convenience, but they can be peeled if you prefer.

The recipe serves six as a side dish, more as an appetizer.

2 medium-large sweet potatoes (about 2 to 2-1/4 pounds)

1 teaspoon salt

1/2 teaspoon Italian herb mix, Herbes de Provence, or dry oregano

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon black pepper

1 pinch ground cinnamon

3 tablespoons olive oil

Set the oven for 350 degrees.

Mix the salt and other dry seasonings. Sprinkle the mixture evenly over the sweet potato cubes. Then with your hands, toss them together and mix them well to distribute the seasonings. Add the oil, and again mix them well together to moisten them with the oil.

Roast for another 10 minutes and again stir and toss them with the spatula. Roast for another 5-10 minutes. Test them for tenderness by sticking a toothpick into some. If needed, roast them a bit more, until they test tender.

Serve as a side dish, or make a dipping sauce, such as an easy rémoulade (see index in this blog for a recipe).

                                      Sesame-Marinated Broccoli, Korean inspired

Makes enough for 6 servings as side dish

                      Roasted Cauliflower with Tahini-Lemon Sauce: a Middle Eastern Vegan Classic

Photo: Maria Dondero; Plate: Marmalade Pottery, Athens GA