Vegan Test Kitchen 4/04
With Vegan Iron Chef III around the corner, we spent the weekend trying out a couple of ideas...
Starting with a zucchini lattice wrapped around tofu ricotta, wrapped in plastic, and steamed to shape. they were about the size of a tennis ball -- we need to get them more golf ball sized.
Hopefully the filling can be modified to accept the secret ingredient.
Next up, a tapas idea, thinly cut beet rounds, marinated in blood orange & olive oil, filled with a mix of soy cheese cream & dill and topped with caviar (somehow you knew that was coming back).
These worked out fine, we just need a slightly bigger beet -- but they're kind of delicate.
Another tapas idea is Patatas Bravas -- unlike the sous-vide version, these potatoes balls were taken out of a large potato with a melon baller, then blanched, drained and rolled (continuously) in a pan with olive oil & Earth Balance. Seasoned with salt, pepper, and smoked paprika, and then deglazed with red wine vinegar & sherry. I wouldn't change a thing on these.
These will probably be part of a larger skewer.
Finally, it was late and silly (but tasty) things happened.
More to come...