A can’t-miss recipe courtesy of Vedge Restaurant chef/owners Rich Landau and Kate Jacoby. My only change? Using baby Yukon Golds instead of fingerlings. Choose your favorite.
Baby Yukon Gold Potatoes with Creamy Worcestershire Sauce
Author: Vedge Restaurant via APB: Eats
- 1 pound baby Yukon Gold potatoes, scrubbed
- 2 tablespoons olive oil
- 1½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup vegan mayo (preferably Hampton Creek's Just Mayo)
- 2 tablespoons vegan Worcestershire sauce (such as Annie's)
- 1 tablespoon Dijon mustard
- 2 teaspoons sherry vinegar
- 1 teaspoon vegan sugar (such as Florida Crystals)
- Preheat oven to 400 degrees.
- Toss potatoes in a bowl with the olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Transfer to a sheet pan and roast for 15 minutes or until fork-tender.
- Remove pan from oven and allow to cool for a few minutes.
- While the potatoes are cooling, in a food processor combine the mayo, Worcestershire sauce, mustard, vinegar, sugar, and remaining ½ teaspoon of salt and ½ teaspoon of pepper, and pulse until smooth.
- Toss the warm potatoes in a bowl with the sauce and serve immediately.
Behold this decadent, whole-foods wonder that takes minutes to put together.
Raw Espresso Brownies
- 1 cup raw almonds
- 2 cups of raw unsalted walnuts
- 2¾ cups pitted Medjool dates, pitted and cut in half (make sure they're fresh and moist)
- 1 cup of raw cacao (or substitute regular cocoa powder for an almost-raw brownie), plus more for dusting
- 2 teaspoons of espresso powder (optional but recommended; brings out the richness of the chocolate)
- ⅛ to ¼ teaspoon salt (to taste)
- Place almonds into food processor and pulse a few times; you want the almonds to be roughly chopped, not finely ground. Transfer almond pieces to a large bowl.
- Place walnuts into food processor and blend until finely ground. Add the raw cacao, espresso, and salt, and pulse to combine.
- Add the dates through the food processor's feed tube, two to three pieces at a time. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers — it should stick together. If it doesn't, add another date or two.
- Transfer the sticky mixture to the bowl containing the roughly chopped almond pieces and combine everything.
- Line an 8" x 8" pan with parchment paper and press the mixture down until it's tightly packed, flat, and firm.
- Place in freezer or refrigerator to chill before serving (this makes them easier to cut). Store in airtight container in freezer or fridge. Dust with raw cacao before serving if desired (makes 'em pretty).
Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.
Roasted Eggplant Sandwiches with Creamy Aioli
- ¼ cup vegan mayo (preferably Hampton Creek's Just Mayo)
- 1 tablespoon olive oil, plus more for pan
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 eggplant (around 1 pound), cut crosswise into ¼-inch-thick slices
- 1 teaspoon thyme
- 1 teaspoon parsley
- ½ teaspoon rosemary
- Salt and pepper, to taste
- Rustic french bread (get my recipe here), or use bread of your choice (preferably bakery-fresh)
- Sliced red onion, sliced tomato, arugula, and fresh basil leaves
- Combine all mayo, 1 tablespoon olive oil, lemon juice, and minced garlic, whisking until creamy. Cover and refrigerate.
- Preheat oven to 350 degrees.
- Combine thyme, parsley, and rosemary in a bowl.
- Place eggplant on parchment-paper-lined baking sheet. With a pastry brush, lightly coat both sides of eggplant slices with olive oil or cooking spray. Sprinkle with herb mixture, and shake on salt and pepper to taste. Turn slices over and do the other side. Bake eggplant for approximately 30 minutes or until tender.
- Spread aioli on both sides of the bread, then assemble the sandwiches by dividing the eggplant up evenly and topping with slices of red onion, tomato, arugula, and fresh basil leaves.