Rocklilicious! - Show #503

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Rockin’ Berry Parfaits

Makes 6 servings

CASHEW-COCONUT “CREAM” LAYER

1½ cups raw cashews, soaked (see note)

¼ cup raw unsweetened shredded dried coconut, soaked (see note)

1 teaspoon vanilla extract

¾ cup filtered or spring water, plus more as needed

2 tablespoons maple syrup

BERRY LAYER

2 to 3 cups fresh raspberries or strawberries (de-stemmed and sliced), plus more for garnish

2 to 3 cups fresh blueberries, plus more for garnish 

ADDITIONAL INGREDIENTS

3 vegan cookies, cut in half, for garnish

4 mint sprigs, for garnish

Put all of the Cashew-Coconut “Cream” ingredients in a blender and process until smooth and creamy. Add more water if needed to reach a whipped cream consistency. Refrigerate 2 to 4 hours, or until thoroughly chilled.

To assemble the parfaits (see note), put a heaping tablespoon or more of the “cream” in each of six parfait, wine or martini glasses. Top the “cream” with one-sixth of the raspberries or strawberries (reserving 6 pieces for garnish). Then top with another heaping tablespoon of “cream.” Next, add one-sixth of the blueberries to each glass (reserving 6 blueberries for garnish). Spoon the remaining Cashew-Coconut “Cream” over the top of the parfaits, dividing it evenly among the six glasses. Garnish each parfait with one raspberry or a few strawberry pieces, one blueberry, a cookie half and a mint sprig. Serve immediately.

Chef’s Note: To soak the cashews, put them in a small bowl and pour in enough water to cover. Refrigerate 1 to 2 hours. Drain and rinse well under cool running water.

Chef’s Note: To soak the coconut, put it in a small bowl and pour in enough water to cover. Refrigerate 1 to 2 hours. Drain well before use.


 

Roasted Cauliflower Cutlets with Lemon-Caper Sauce

Makes 4 servings

1 medium head of cauliflower

2 tablespoons plus 1 teaspoon extra-virgin olive oil (see note)

1½ teaspoons Italian seasoning blend

¾ teaspoon garlic powder

1 medium sweet onion, thinly sliced

1 cup vegetable broth, plus more as needed

3 tablespoons freshly squeezed lemon juice (from about 1½ lemons; zest one of the lemons first, before squeezing)

2 tablespoons capers, drained and rinsed

Zest of one lemon, for garnish

2 tablespoons chopped fresh parsley for garnish (optional)  

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

Trim one to two inches off the two opposite sides of the cauliflower head, and set aside for another use. Cut the cauliflower head into four, ¾- to 1-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet. 

Put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning and ½ teaspoon garlic powder in a small bowl and whisk to combine. Liberally spread one-quarter of the seasoning mixture over the top of each cutlet, using a small pastry brush or back of a small spoon. Bake for 35 to 40 minutes, or until tender and slightly golden brown around the edges. 

To make the sauce, put the onion and ½ cup vegetable broth in a large skillet. Cover and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Add ½ teaspoon Italian seasoning blend, ¼ teaspoon garlic powder and another ½ cup vegetable broth, cover and cook, stirring occasionally, for 10 minutes. If the onions become dry, add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.

To serve, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and parsley. Serve warm.

Chef’s Note: To lower the fat content of this recipe, you may use vegetable broth in place of the olive oil.


 

Zingy Roasted Asparagus 

Makes 6 to 8 servings

2 large or 3 small bunches asparagus spears, cleaned and trimmed

1 tablespoon extra-virgin olive oil

½ teaspoon garlic powder 

½ teaspoon chili powder

½ teaspoon course sea salt, plus more as needed

Several grinds freshly ground pepper

Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl. Drizzle with the olive oil and sprinkle with the garlic powder, chili powder, sea salt and pepper. Toss gently until the asparagus is evenly coated.

Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 5 to 10 minutes or until the asparagus is crisp-tender but not mushy. Serve hot, warm or cover and refrigerate 2 to 4 hours and serve cold.


 

Grape Tomato, Avocado and Fresh Herb Salad

Makes 2 to 4 servings

DRESSING

2 tablespoons freshly squeezed lemon juice

1 tablespoon extra-virgin olive oil

1 clove garlic, minced

1/8 teaspoon sea salt, plus more to taste

Several grinds of freshly ground pepper, to taste 

SALAD

1 cup cooked and chilled black beans (see note)

8 ounces grape tomatoes, halved

2 medium avocados, pitted, peeled and cubed

¼ cup lightly-packed, chopped fresh basil

2 tablespoons chopped fresh parsley

Put the dressing ingredients in a small bowl and whisk briskly to emulsify. Put all of the salad ingredients in a medium-sized bowl, pour in the dressing and toss gently to combine. Let stand 15 minutes to marry the flavors. Season with salt and pepper, to taste, and serve.