KITCHEN TABLE

PLANT-POWERED MEALS

Nisha Vora, the creator of the popular Rainbow Plant Life YouTube channel and blog, presents ingredient combinations and easy techniques to take your meals to a whole new level in Big Vegan Flavour (Avery, $60).

POMEGRANATE-GLAZED TOFU

Image credit: Big Vegan Flavour by Nisha Vora.

1 (400 g) block extra-firm tofu,  previously frozen and thawed for a crispier, chewier texture

1 tbsp extra-virgin olive oil

1 tablespoon arrowroot powder or potato starch, plus more as needed

½ tsp kosher salt

* ½ recipe (about 6 tbsp) Pomegranate Molasses Vinaigrette

1. Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.

2. Cut the tofu into ¾-inch cubes.

3. In a large bowl, using your hands, gently toss the tofu with the olive oil, arrowroot powder and salt. If the tofu isn’t fully covered by the starch, add a bit more.

4. Arrange the tofu on the prepared pan in a single layer. If using potato starch, space the pieces out as much as possible to prevent sticking. Bake for 15 minutes. Flip the tofu with a spatula. Bake for 15 more minutes, until golden and crisp.

5. Heat a large skillet over medium heat until warm. Add the pomegranate molasses vinaigrette and the baked tofu. Stir to coat and cook until the tofu is saucy, 1 to 2 minutes.

POMEGRANATE MOLASSES VINAIGRETTE

3 garlic cloves, chopped

Fresh mint leaves

¼ cup fresh flat-leaf parsley leaves and tender stems

2½ tbsp pure pomegranate molasses

1 tbsp chopped preserved lemon peel

2 tsp Dijon mustard

1 tbsp + 1 tsp sumac

¼ tsp ground cardamom

½ tsp ground cumin

2 tsp pure maple syrup or agave nectar

¼ tsp fine seas salt, plus more to taste

1 tsp Aleppo pepper, plus more to taste

½ cup extra-virgin olive oil

In a food processor, add the garlic, mint and parsley. Blend briefly to chop everything up. Add the pomegranate molasses, preserved lemon peel, mustard, sumac, cardamom, cumin, maple syrup, salt and Aleppo pepper. Blend until the mixture starts to come together.

With the motor running, stream in the olive oil, stopping to scrape down the sides as you go. For a more classic vinaigrette consistency, add 2 tbsp water and blend again. Add more water as needed until you reach your desired consistency. Taste, adding salt or Aleppo pepper as needed. Store leftovers in the fridge for up to two weeks, thinning out with a splash of water as needed.

EDAMAME SALAD WITH CHILLI CRISP

Image credit: Big Vegan Flavour by Nisha Vora.

1 (340 g) bag frozen shelled edamame

1 tsp kosher salt

Flaky sea salt

*3 tbsp Life-Changing Homemade Chili Crisp, plus more to taste

2 scallions, thinly sliced on a bias

1 big handful fresh cilantro leaves and tender stems, chopped

1 tbsp champagne vinegar, plus more to taste

1 scant tsp agave nectar, plus more to taste

1. Bring a medium saucepan of water to a boil. Add the edamame and kosher salt. Once it returns to a boil, boil for 2 minutes. Drain and shake well to get rid of excess water.

2. Transfer the warm edamame to a large bowl and sprinkle with several pinches of flaky salt Add the chili crisp and toss to coat. Add the scallions, cilantro, vinegar, and agave. Toss to coat and season to taste, adding more chili crisp for savoury-spicy flavour, vinegar for tang, agave for sweetness, or flaky salt as needed. Store leftovers in the fridge for up to 3 days.

LIFE-CHANGING HOMEMADE CHILLI CRISP

Image credit: Big Vegan Flavour by Nisha Vora.

1½ cups (320 g) neutral-flavoured oil of choice

12 garlic cloves, thinly sliced (ideally on a mandoline for evenness)

3 whole star anise

2 (3-inch/7.5 cm) cinnamon sticks

2 bay leaves

2-inch (5 cm) piece fresh ginger, peeled and sliced into very thin matchsticks

½ cup (45 g) dried onion granules/dried minced onion (coarse granules, not onion powder)

¼ cup Sichuan chile flakes or red pepper flakes

¼ cup gochugaru (Korean chile flakes

3 tbsp white sesame seeds

½ cup salted dry-roasted peanuts, chopped

1 tbsp porcini mushroom powder

1 tbsp + 1 tsp organic cane sugar, plus more as needed

1 tsp ground white pepper

1 tbsp tamari or soy sauce

2 tbsp white miso paste, softened at room temperature

2 tsp umeboshi paste (or an additional 1 tbsp white miso)

1 tbsp toasted sesame oil

Kosher salt

1. In a medium saucepan, combine the oil, garlic, star anise, cinnamon sticks, and bay leaves. Bring to a simmer over medium heat. Reduce the heat to low to maintain a gentle simmer (move to the smallest burner if needed). Swirl the pot occasionally and cook until the garlic is golden and crisp but not browned, 13 to 18 minutes (keep a close eye on it after 10 minutes).

2. Meanwhile, in a medium bowl, combine the ginger, onion granules, Sichuan chile flakes, gochugaru, sesame seeds, peanuts, mushroom powder, sugar and white pepper. Stir well, then add the tamari. Set a fine-mesh sieve on top of the bowl.

 3. When the garlic oil is done, strain it through the sieve, allowing the hot oil to drain onto the aromatics (it should sizzle). Stir well to distribute the oil. Let cool for 10 minutes, leaving the spices and garlic in the sieve (this helps the garlic crisp up).

4. When cool, whisk the miso, umeboshi paste, and sesame oil into the oil mixture. Stir the garlic into the oil mixture but discard the spices. Stir well and taste, adding salt or more sugar to taste. Transfer to a 32-ounce (1 L) jar or a few small jars and refrigerate for up to 3 months.

Big Vegan Flavour by Nisha Vora is published by Avery, $60.