Although the Chefs are taking a break and won't be cooking in the Savor kitchen this week, we didn’t want to leave you hungry! So, here are a few of our summer 'Savor'ites for you to try on your own in your kitchen!
Vegan Rainbow Potato Salad
Serves 5 cups
- 1.5 lb Rainbow little potatoes, quartered
- 1 tsp salt
- 5 tbsp vegan mayo
- 3 tbsp pickle juice
- 1/4 tsp paprika
- salt and pepper to taste
- 1/4 cup carrot, grated
- 1/4 cup celery, thinly sliced
- 3 tbsp dill, finely chopped
- 1-2tbsp dill pickles, finely chopped
- 1 tbsp red onion, chopped
- 2 tbsp green onion, finely chopped
- 2 tbsp green bell pepper, finely chopped
- 1/4 cup red bell pepper, finely chopped
- In a large pot, cover the quartered potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
- In a small bowl, combine the vegan mayo, pickle juice, paprika, salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
- Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
- Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
- Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.
Chipotle Maple Glazed Tofu Burgers
- 1 block extra-firm tofu
- 1/4 cup maple syrup
- 1/2 tsp chipotle powder (or sauce)
- 2 tbsp soy sauce
- 1/2 tbsp olive oil
- 1 clove garlic, minced
- 1/3 cup vegan mayo
- 1 tsp sriracha
- 1/4 tsp chipotle powder
- 1/8 tsp garlic powder
Garnish with - guacamole, spinach, tomato, red onion.
- Cut block of tofu in half (so you have 2 square blocks) and then slice each block lengthwise into thirds to make square patties.
- Drain the tofu.
- If baking, preheat the oven to 450F. Combine the rest of the marinade ingredients in a shallow dish and marinate the tofu patties for 35 minutes, flipping halfway through.
- Scrape off the extra marinade before cooking and reserve the excess.
- Heat a small saucepan over medium-low and add the leftover marinade. Bring to a simmer and cook until just thick. Remove from heat.
- Baking: Place patties on a baking sheet lined with parchment paper. Bake for 10 minutes, flip and bake for another 10 minutes. Top with ½ of the thickened glaze and bake for 4 minutes, flip and top with the remaining glaze and bake for another 4 minutes. Warm buns in the oven during the last 2-4 minutes of cooking time.
- Pan-frying: Heat ½-1 tbsp oil over medium-high heat in a large skillet. Place patties in hot oil and cook until browned around the edges, about 5 minutes, flip and brown the other side. Top with ½ of the thickened glaze and flip, cooking until the glaze bubbles and thickens. Top with the remaining glaze, flip and cook until both sides are coated with glaze.
- In a bowl, combine all mayo ingredients. Prepare other desired garnish.
- 8 ripe peaches, halved, pits removed, chopped
- 1 cup rolled oats
- 1/4 cup almond meal
- 1/4 cup flour
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- pinch of salt
- 1/4 cup coconut oil
- Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8x8 (or similar size) baking dish with coconut or olive oil.
- Add peaches directly to the dish as you chop it and spread flat.
- In a bowl add crumble ingredients (including 4 Tbsp oil) and, using your hands or a wooden spoon, mix until all everything is combined.
- Add to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
- Serve as is, or with dairy-free ice cream, such as Raspberry Ripple or Cherry Pie! Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.