There is nothing better than well cooked and prepared food and this is a basic fact that is lacking in most "trendy" Vegan restaurants. They serve fresh, yet under-flavored fare.
The best Vegan cuisine is the type that is lovingly prepared and then allowed to marinate/macerate, under controlled conditions, for at least 24 hours.
Not hastily prepared and cooked, that ends up tasting like a warm salad.
I am preparing an 80th birthday celebration for some friends, the party is Friday night and I have begun preparations now.
Cooler weather in SoCal means I have shopped for my veggies and fruits 2 days ago, thereby allowing everything to be stored at room temp.
This means that the fruits are ripening slowly, and everything will be full of natural flavors.
The only time I chill any vegan dish/ingredients is when the recipe is made and cooled down quickly.
Part of the menu for Thursday delivery is:
Mixed bean pate
Roasted vegetable Tians...shredded potato based "tarts" with roasted vegetables drizzled with pomegranate molasses
Plantain and vegetable enchiladas
Black and pinto bean chipotle chili
Brownies
Date and Tahini "truffles"
a selection of vegan cookies
Today I am prepping the chili, the enchilada filling, the bean pate, the brownie mix.
I am not posting recipes on this if anyone needs any ideas please message me on this blog.
The chili has an added flavor from lager beer, ground cumin, chipotle (smoked jalapeno) & cocoa powder
The bean pate has cream sherry, ground turmeric, ground cardamon, mushrooms and ground coriander
The enchilada filling has red wine, cumin, basil and tomatoes
The paella base also has sherry, grape tomatoes, onions, garlic, peas, cumin, I will add steamed rice to the mix at the party
The brownies base, banana, coffee, black beans and chocolate
I am also making for my regular clients, a curried lentil soup, a yam and butternut soup; the vegan cookies will have apple sauce and pumpkin puree (which I will make tonight), in place of eggs; a quinoa pilau, and some Vegan cupcakes, which I will prepare tomorrow for delivery on Thursday..also serving whole wheat pita breads and corn tostadas.
I will post more photos tomorrow and Thursday before delivery.
It is important to store cooked food properly, cool down quickly and refrigerate in sealed containers. (there should not be any condensation inside lids in a refrigerator)
With Vegan foods, it is important to also stir them at least every 12 hours so the flavors develop evenly.
Wine, beer and sherry add layers of flavors as does Nutritional Yeast, Worcestershire sauce (make sure it is fish free,as the original contains anchovies), wheat-free tamari soy sauce, and dried/fresh herbs.
Be careful on salt as the flavors do become deeper when stored, fully cooked, for 24 hours.
Wine can add a sourness that actually sweetens over several hours.
I only add fresh cilantro/parsley when packaging for delivery.
Thyme and Celery can also add salt like flavors.
Happy Cooking and happy eating Better.
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