Directions
For the roasted garlic: Preheat oven to 350°F. Slice off base of bulb with a large chef’s knife (just less than half an inch). Place bulb, cut side down, in an oiled heat-proof baking dish and sprinkle with sea salt and black pepper. Roast for about 25-30 minutes, or until cloves are soft. Set aside.
Turn oven up to 425°F.
For the aioli: Remove roasted garlic cloves from pan. Place on cutting board and smooth with flat side of a chef’s knife, creating a paste. Transfer to a large bowl and add mayonnaise, lemon juice, agave, sea salt and black pepper. Whisk until uniform. Set aside.
For the filling: Place sliced pears, sage and figs in 3 separate bowls. Coat pear slices in lemon juice to prevent browning, and set aside.
Cut thawed puff pastry into 2- or 3-inch squares.
On each square, place about 1 teaspoon garlic aioli, a pinch of sage and 1 piece each of fig and pear, reserving about 2 tablespoons aioli for serving. Bring up corners to center of square. Carefully squeeze to seal puff pastry. Repeat for all squares.
Line a baking sheet with parchment paper or a silicone baking mat (or use cooking spray).
Place each tart on the baking sheet, about ½ inch apart and bake for about 18-20 minutes, or until tarts are lightly browned.
To serve, top each tart with about ½ teaspoon aioli. Garnish with fresh chopped sage for presentation.
The Sporkie Scoop
FOR YOUR SMARTS The flavor and texture of pears actually improve after they are picked—just the opposite of most fruits!
FOR YOUR PARTS Figs have incredible blood sugar-stabilizing properties and can lessen some diabetics’ need for insulin.1
Tofu Satay with a Decadent Peanut Sauce (gf)
Drizzle peanut sauce on anything and it tastes good, right? Making your own peanut sauce is quick and simple, and these skewers make a wonderful side dish or appie. Use the sauce to sexy up some brown rice and veggies if you have some left over, or just eat it with a spoon when no one is looking.
Yields about 12 skewers
Tofu Ingredients
1 (14-ounce) block extra-firm tofu, or homemade tofu (see recipe on p. 84)
2 tablespoons rice vinegar
1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons
1 tablespoon palm sugar or evaporated cane sugar
2 tablespoons tamari (wheat-free)
¼ teaspoon garlic powder
½ teaspoon finely ground black pepper
Peanut Sauce Ingredients
¾ cup peanut butter
½ cup regular coconut milk
1 cup water, more or less, as needed
¼ cup tamari (wheat-free)
3 tablespoons maple syrup
¼ cup rice vinegar
2 tablespoons sesame oil (with or without chilies)
2 tablespoons fresh lime juice, plus grated zest of 1 lime
2 tablespoons pickled ginger, finely chopped
3 cloves garlic, finely chopped
2 tablespoons red pepper flakes (optional)
Directions
Press tofu gently with a clean towel to remove excess moisture. Slice block of tofu horizontally into two rectangles. Slice each rectangle in half and cut diagonally, creating smaller triangles. Place tofu triangles in a baking dish. Add vinegar, 1 tablespoon oil, sugar, tamari, garlic powder and black pepper to the tofu triangles, and coat them evenly. Marinate tofu for 10-30 minutes, turning over occasionally.
Heat a grill pan or large sauté pan and add remaining oil. Cook over medium-high heat for about 3 minutes on each side, or until grill marks appear, if using grill pan. Place one or two tofu triangles on each skewer and set aside.
For the peanut sauce: In a small (2-quart) pot, combine peanut butter, coconut milk and about ½ cup warm water. Whisk until peanut butter is smooth and uniform. Add tamari, maple syrup, vinegar, sesame oil, lime juice and zest, pickled ginger, garlic and red pepper flakes, if using. Stir until smooth. The sauce should be fairly dark. Heat sauce through for about 5-7 minutes over low heat, adding more water if sauce appears too thick, and set aside.
Pour sauce into a bowl and place on a large platter with the tofu skewers.
The Sporkie Scoop
FOR YOUR SMARTS Satay is commonly thought to have originated in Indonesia. If you want to make it more authentic, use the inner piece of a coconut palm frond as your skewer.
FOR YOUR PARTS Palm sugar is a great substitute for refined, granulated sugar because it is a pure sweetener made from the dried nectar of the coconut palm tree. It is packed with vitamins and is considered a low glycemic sweetener. We use it not only because it is natural and unrefined, but because its really rich and delicious!
Spicy Seitan Buffalo Wings
Sometimes people think that vegan food isn’t “man food,” but this dish is spicy and crunchy, and you can eat it with your hands — so it’s definitely man-approved. These make a super fun party snack—and if you’re cooking for a crowd that can take the heat, toss in some habañero peppers or scotch bonnets and make ’em breathe fire!
Serves 6-8
Seitan Ingredients
½ cup whole wheat pastry flour
½ cup
