Category Archives: Pomegranate

Salmon Cakes with Bitter Lettuce and Fennel Salad

These salmon cakes are a breeze to make with a food processor. I enjoy the contrast of the robust and fatty salmon against the bitter greens and sweet, pungent fennel root. Fennel pairs so well with citrus as well and I have included the use of orange segments in the salad, as well as pomegranate seeds for a tangy crunch.

For the Salmon Cakes you will need:

  • 1.5 pounds of fresh or frozen and thawed wild caught salmon (pat dry with a paper towel) cut into 1-inch pieces
  • 3/4 cup Panko breadcrumbs
  • 2 teaspoons freshly minced herbs such as tarragon or parsley or both
  • 2 Tablespoons olive oil mayonnaise or soy mayonnaise
  • juice of 1/2 a fresh lemon
  • 1 teaspoon Dijon mustard
  • sea salt to taste, about 3/4 teaspoon
  • freshly ground pepper about 1/4 teaspoon
  • 1 pinch of cayenne pepper or old bay seasoning
  • Olive oil to brush onto the salmon cakes, about 1/4 cup

To prepare pre-heat the oven to 400°F and have a sheet pan or cookie sheet lined with parchment paper ready to bake the salmon cakes.

In a food processor add the cut up salmon and pulse until you have small, fine bits, but not a paste. You want a little under 1/4 inch chunks. In a bowl combine some of the  Panko breadcrumbs and the herbs, lemon juice, mayonnaise, Dijon and seasonings. About 3 tablespoons of Panko just for texture. Once the salmon is processed add it to this mixture and fold it all together well. Now you are ready to form the salmon cakes into disks about 3 inches or less across and about an inch high.

The remaining Panko crumbs can be put onto a plate to use to coat the cakes as you form them. Just press them gently into the crumbs as you shape them and try to get an even coating. You should be able to get about 8 cakes at this size, with 2 cakes being served per person.

With a pastry brush or grill brush gently brush some olive oil over the formed salmon cakes and set them onto the prepared baking sheet and bake for about 10-12 minutes until done. They should be firm and lightly golden brown on top.

Set aside to cool slightly while you prepare the bitter greens and fennel salad.

For the salad you will need:

  • 1 small bulb of fennel root, washed and shaved on a mandolin or thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup orange segments, supreme is preferred
  • 1/4 cup pomegranate seeds
  • 2 cups mixed greens such as radicchio, mizuna, and endive
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons good Balsamic vinegar
  • 2 tablespoons good quality extra virgin olive oil
  • sea salt and pepper

Mix the dressing ingredients in the bottom of the salad bowl you will be using and whisk well until incorporated. Then toss the salad ingredients well with the mixed dressing and season with salt and pepper.

Serve 2 salmon cakes each on top of a plate of this delicious salad and enjoy!

If you like you could substitute 1 tablespoon of the balsamic vinegar for pomegranate molasses if you can find it. Also adding toasted walnuts would be an excellent addition to this salad.

Serves-4

 

 

Vegan Thanksgiving recipes courtesy of Robin Asbell’s The New Vegetarian

Thanksgiving is upon us and I am proud to share these amazing recipes by a fantastic chef and author with whom I was acquainted when I lived in Minneapolis. Here are two easy recipes which pack a lot of nutrients, a teensy splurge factor, and are vegan! The recipes are from the book Big Vegan by Robin Asbell. I hope you will try them out and add something new to your table this Thanksgiving.

 

Homemade Mock Turkey Roast with Stuffing

For those of you who miss the turkey on holidays, or just want a home-style vegan meal anytime, this is a good way to mock up a bird. It’s really not much trouble, now that we can use gluten flour to make mock turkey with no kneading required—and lots of tasty, chewy goodness. Serve it with Basic Mushroom Gravy and all the traditional trimmings.

It’s great fun to share your vegan food with family and friends, so go for it. The salad will certainly win some converts. Enjoy!

Mock Turkey

2          tbsp extra-virgin olive oil

½         cup/60 g minced onion

2          cloves garlic, minced

2          cups/255 g gluten flour

1          cup/115 g chickpea flour

½         cup nutritional yeast

1          tsp salt

6          oz/170 g reduced-fat or regular firm tofu, drained and pressed

1          cup/240 ml vegetable stock

¼         cup/60 ml tamari

½         tsp ground sage

Stuffing

1          cup/55 g cubed bread

1          tsp extra-virgin olive oil

½         cup/60 g chopped onion

¼         cup/60 ml vegetable stock

½         tsp ground sage

½         tsp dried thyme

½         tsp salt

2          tbsp walnuts, chopped

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The Mock Turkey in a Wide Loaf Shape

1. Preheat the oven to 350° F/180° C/gas 4. Oil a 3- to 4-cup/720 to 960-ml metal bowl or a small loaf pan. Put a teapot of water on to simmer for the bain marie later.

2. To make the mock turkey: In a small sauté/frying pan, heat the oil, then sauté the onion and garlic until soft and sweet, 5 to 10 minutes. Mix together the flours, yeast, and salt in a medium bowl. In a blender or food processor, puree the tofu until very smooth. Add the stock, tamari, and sageto the tofu and blend. Add the onions and all the oil from the pan and puree. Stir the contents of the blender into the flour mixture until smooth. Scoop about two thirds of the dough into the oiled bowl.

3. To make the stuffing: Put the bread cubes in a medium bowl. Heat the oil in a small sauté/frying pan over medium heat. Sauté the onions until soft and clear. Add the bread, stock, sage, thyme, and salt and stir until the bread is soft. Stir in the nuts.

4. Press the stuffing into a ball (or if you are using a loaf pan, into an oblong) and press it into the center of the mock turkey dough, then cover it with the remaining dough. Flatten the top, brush it with oil, and cover with foil. Put the bowl in a baking dish and pour in boiling water to make a bain marie. Carefully transfer it to the oven and bake for 2 hours. When the “turkey” is quite firm, take it out of the water bath, then put the bowl on a rack to cool. Run a paring knife around the edge to loosen it, then invert it onto a cutting board or platter. Slice the “turkey” and serve it with gravy and trimmings.

Big Salad with Caramelized Pumpkinseeds, Pears and Pomegranate

From The New Vegetarian (Chronicle Books)

Serves 6
This is a great wintertime salad, with the pomegranates that only appear around the holidays and pears and pumpkinseeds. To take seeds out of the pomegranate, cut through the skin from stem to tip, dividing the fruit in quarters. Hold it over a bowl and pull apart the sections, then tear apart the pieces, gently freeing the seeds.

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Score the skin in quarters, then break open

1 cup pumpkinseeds, raw
1 teaspoon extra virgin olive oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 large romaine lettuce, washed and dried
2 small shallot, thinly sliced
2 large bosc pears, sliced
1 large garlic clove, peeled
2 tablespoons fresh mint, optional
2 tablespoons pomegranate juice concentrate
1 tablespoon lemon juice
1 teaspoon agave or organic sugar
1/2 teaspoon salt
1/4 cup toasted pumpkinseed oil
1 small pomegranate, arils (seeds) removed

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the pith around the arils floats in water….

1. Make the pumpkinseed topping up to a week ahead. Heat the oil for a minute in a medium non-stick skillet. Add the pumpkinseeds and toss in the pan over high heat, until the seeds are popping and browning, about 3 minutes. Take off the heat and add the brown sugar and toss constantly until seeds are coated with melted sugar (careful-it will burn easily). Quickly mix in the spices and salt, then spread on a plate to cool. Cool completely and store in an air tight container until ready to use.
2. Make dressing in processor by mincing garlic and mint. Add pomegranate concentrate, lemon, honey and salt and pulse to mix. Gradually drizzle in oil with machine running.
3. Wash and dry romaine, then slice across the leaf in 1/2 inch wide strips. Arrange on plates or in bowl. Top with shallots, pears. Drizzle over the dressing and top with the pomegranate seeds and pumpkin seeds. Serve right away.

Nutty Curry-Stuffed Squashes

These colorful, single-serving squash halves are speckled with golden millet, green jalapeño, and crunchy nuts. Redolent of spice and a touch of coconut, they will draw your guests to the table by scent alone.

Serves 6

 

3          small sweet dumpling squash or mini pumpkins (about 13 oz/370 g each)

1          tsp canola oil

½         cup/60 g chopped onion

1          tbsp minced peeled fresh ginger

1          tsp black mustard seeds

1          medium jalapeño, chopped

1          tsp whole cumin seeds

1          tsp ground coriander

¼         tsp ground turmeric

¼         tsp ground cinnamon

¼         cup/50 g millet

½         cup/120 ml coconut milk

½         tsp salt

½         cup/55 g raw cashews

½         cup/55 g whole almonds, toasted

2 tbsp shredded unsweetened coconut

 

1. Preheat the oven to 400° F/200° C/gas 6. Cut the squashes in half from the stem to the tip, or if you are using pumpkins that sit flat, cut off the tops as shown in the photo above. Scoop out the seeds and place them cut-side down on oiled baking sheets/trays. Bake for 10 minutes (they will not be completely cooked). Take the pans out and flip the squash halves over. When they have cooled, use a spoon to cut into the flesh, loosening it in spots but leaving it in the shell. Reduce the oven temperature to 375° F/190° C/gas 5.

2. In a 2-qt/2-L saucepan, heat the oil and add the onion, ginger, and mustard seeds. Sauté over medium-high heat until the onions are golden, about 5 minutes. Add the jalapeño, cumin, coriander, turmeric, and cinnamon and stir until they are fragrant. Add the millet and stir to coat, then add the ¼ cup/60 ml water, the coconut milk, and salt and bring them to a boil. When it boils, cover the pan and turn the heat to low. Cook until the liquid is absorbed, about 20 minutes. Take the pan off the heat and stir in the nuts, then stuff the mixture into the squashes. Sprinkle each with 1 tsp of coconut.

3. Bake the squashes until the filling is set and bubbling and the squashes are easily pierced with a knife, about 20 minutes. Let them cool slightly before serving.

Photo by Kate Sears