Annual Vegetarian Food Fair takes place this weekend.
Fresh herbs and veggies, topped with a sweet and spicy walnut paste are wrapped in rice paper to form a refreshing appetizer or light snack.
Photo/WALNUTINFO.COM
The 26th annual Vegetarian Food Fair is set for this weekend, and in celebration insidetoronto.com is offering a number of meat-free recipes.
Hosted by the Toronto Vegetarian Association, this free event is North America's largest and longest-running vegetarian festival and marketplace. The food fair was established to show that choosing a vegetarian diet is healthy, easy and delicious.
Visitors can explore new products and services from more than 100 exhibitors as well as a variety of presentations, workshops and cooking demonstration.
The event takes place Friday, Sept. 10 from 4 to 9 p.m.; Saturday, Sept. 11 from noon to 9 p.m.; and Sunday, Sept. 12 from noon to 7 p.m. at the Harbourfront Centre, 235 Queens Quay West.
Visit www.veg.ca for details.
Thai salad rolls
1 tbsp olive oil
1 onion, finely diced
1/4 cup mango chutney
4 tbsp sweet chili sauce, divided
1 tbsp fish sauce
1 cup toasted and finely chopped walnuts
1 cup rice noodles
8 rice paper wraps
1 cup bean sprouts, divided
1 cup shredded carrot, divided
1 cup sugar snap peas, sliced lengthwise, divided
8 cilantro sprigs
16 mint leaves
Toasting walnuts:
In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about one to two minutes; set aside.
Walnut/onion paste:
In a large heavy-bottomed pan, heat oil over medium heat. Add onions and saute until caramelized, about 10 minutes. Add chutney, 1 tbsp chili sauce and fish sauce and cook another two minutes. Transfer to a bowl and add walnuts; set aside.
In a small sauce pan, bring 3 cups water to a boil and cook rice noodles for five to seven minutes or until al dente. Rinse noodles with cold water and drain. Transfer to a bowl and add remaining chili sauce, stirring to coat noodles.
To assemble the rolls:
Fill a medium mixing bowl with 3 to 4 cups hot water. Submerge one sheet of rice paper in hot water until it has softened, about 15 to 30 seconds. Remove and place on a cutting board lined with kitchen towel or damp paper towel. Stretch out rice paper so there are no folds.
Place 1 tbsp of the noodles in the centre of rice paper and stretch out to form a small rectangle. Top with 2 tbsp of walnut/onion paste and 1 tbsp each of bean sprouts, carrots, snap peas, 1 cilantro sprig and two mint leaves.
Fold bottom end of wrap over the filling and tuck to form a compact log. Fold the ends in and continue to roll into a tight cylinder. Arrange seam side down on platter.
Repeat steps to make eight rolls.
Serve immediately.
~ Recipe courtesy of walnutinfo.com
Creamy corn-filled empanadas (empanadas humitas)
Makes about a dozen six-inch empanadas
Empanadas – folded pastry pockets with a variety of fillings – are a real treat stuffed with a creamy corn filling. Humitas is the name for a whole family of baked or steamed foods made with pureed fresh corn popular in South America. As with most regional recipes, there are many variations on how chefs like to season their humitas.
Empanada dough
3 cups all purpose flour
1 1/2 tsp salt
1/4 tsp baking powder
6 tbsp chilled shortening
2 tbsp margarine, cold
3/4 cup or more cold water
In a food processor bowl pulse together flour, salt and baking soda for a few seconds. Slice shortening and margarine into 1/2 inch chunks, add to food processor and pulse until everything resembles a fine crumbed mixture.
If your food processor is small prepare in two batches.
Pour flour mixture into a large bowl and stream in cold water while mixing with fingers. Slowly stream in enough cold water just until mixture can be pressed together to form a soft, stretchy dough. Knead a few times, separate into two balls and flatten each into a disc about an inch thick and wrap tightly with plastic wrap.
Chill overnight or for at least four hours.
Sweet corn filling
3 tbsp non-hydrogenated vegan margarine
3 tbsp finely chopped chives, garlic scapes, or green onions
1 tsp dried basil, crumbled
5 cups fresh or frozen corn kernels (thawed and drained, if frozen)
3 cloves garlic, chopped
1/4 cup cornstarch
2/3 cup soy creamer or other heavy cream substitute or any nondairy milk
1 tbsp lemon juice
1 tsp salt or more to taste
A big pinch of cayenne
Freshly ground black pepper
1/3 cup soy creamer or nondairy milk for brushing
Keep the prepared dough rounds chilled while preparing the filling.
In a heavy-bottomed pot, melt the margarine over medium heat, add the chives and dried basil, and saute for two minutes.
In a blender jar, pulse the corn kernels, garlic, cornstarch, soy creamer, lemon juice, salt, cayenne and pepper into a thick batter. Pour the corn mixture into the pot containing the chive mixture and cook for eight to 10 minutes, stirring occasionally with a silicone spatula or a wooden spoon, until the filling thickens to the consistency of thick porridge. Remove from the heat, taste and adjust the seasonings, if desired, with salt, ground pepper or even little more lemon juice.
When ready to assemble the empanadas, heat the oven to 400 F. Line baking sheets with parchment paper.
Take a dough round, gently stretch it slightly outward by its edges and brush lightly with soy creamer. Scoop a generous 1/3 cup of corn filling into the centre of the round and spread it over half of the round; leave about 1/2 inch of space along the edge of the dough.
It's especially important to make sure this filling doesn't spill over the edge; the wet filling can make crimping the edges a little tricky. Fold the unfilled dough over the filling, stretching and pulling it just enough to completely encase everything. (You will now have a semicircular patty.)
With your fingers, firmly press down the edges of the dough, then seal by firmly pressing the tines of a fork into the edges of the empanada. Carefully lift and place the empanada on a prepared baking sheet, and brush with more soy creamer. Repeat with the remaining dough and filling, dividing the filling equally among the dough rounds.
Bake the empanadas for 24 to 26 minutes, or until their crust is golden and their edges begin to brown. A little of the filling may bubble out of the edges, but once you get the hang of crimping the edges, it won't happen often.
Allow the empanadas to cool for about five minutes before serving.
To reheat, wrap in foil and bake at 350 F for eight to 10 minutes. Store leftovers chilled in a tightly covered container.
~ Terry Hope Romero, an author and chef will be at the Vegetarian Food Fair this weekend. She will be conducting a workshop called Latin Soup Fall Warm Up at 4:30 p.m. on Saturday, Sept. 11.