sriracha artichoke rolls

Seafood rolls are very popular on the Northeastern coast of the US and I want folks to have some great alternatives for the sandwich that lots of people see as quintessentially coastal.

And if we throw in some sriracha, then it can only be better!

This sandwich is featured on my Prep Ahead Week 3 menu: HERE.

This sandwich features roasted artichokes, chickpeas and vegetables. The dressing can be either vegan mayo or vegan yogurt. I opted for the yogurt since it is just as creamy as mayo and the tang is welcome.

The sandwich is laced with cilantro and shredded carrots and perfect served in whole wheat hot dog rolls.

As the easy green accompaniment, I served it with a simple vinaigrette on a green salad. Easy and satisfying.

Sriracha Artichoke Rolls
Makes 4 servings

1 teaspoon olive oil or oil spray
1 (14-ounce) can artichokes, squeezed of excess water and chopped
2 cups cooked or 1 (15-ounce) can chickpeas, rinsed and drained 
3 garlic cloves, minced 

3 celery ribs, sliced thin
2 medium carrots, shredded
1/4 cup cilantro, chopped
1/2 cup unsweetened plain nondairy yogurt
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon sriracha

4 to 6 hot dog buns

1. Heat the oil in a medium skillet over medium heat. Add the artichokes and chickpeas. Cook until golden, without stirring much. Add the garlic and cook until golden. Season with salt and pepper. Set aside to cool while you chop the vegetables.
2. Add the celery, carrots, cilantro, yogurt, lime juice and sriracha to a large bowl. Add the roasted beans and artichoke. Mix well. Taste and adjust seasoning.
3. Toast the buns. Serve the salad in the buns. Serve with a green salad. 



© 2016 Copyright Zsu Dever. All rights reserved.

chimichurri potatoes and tofu

As promised, I am taking the recipes from Prep Ahead Week 3 and posting them individually for the folks who would rather not make the entire menu.

If you are as busy as I am and life sometimes serves up plain beans and rice or a simple sandwich, when you'd rather be enjoying a delicious and unique meal, then I highly recommend you give the Prep Ahead menu a try.

The first recipe in the rotation on Week 3 is Chimichurri Potatoes and Tofu.

Typical chimichurri sauce is made with tons of oil and loads of fresh herbs, but I wanted to come up with a recipe that used no oil, but still tasted great.

Instead of the oil, this sauce recipe uses yogurt and tahini. The yogurt offers the body and the tahini offers the richness that would usually be supplied with olive oil. You can still make the sauce using oil, if you'd rather, and Becky Striepe has a terrific recipe over at Glue and Glitter, so I'd head there for a more traditional version.

I used both regular potatoes and sweet potatoes when I made my dish, but you can use one or the other. Press the tofu overnight using a flour sack (just wrap the tofu tightly and set in the fridge) or press it for an hour using a machine.

I air-fried my potatoes and tofu, but you can broil them instead.

Since the tofu and potatoes need a vegetable, I went to my go-to, easy way of cooking up greens, kinpira. This is a very old and traditional way of quick braising vegetables in any flavored broth. I chose a spicy kinpira for this dish to help elevate the chimichurri even more. The veggies are ready in about 5 minutes with minimal fuss.

Serve these with warmed tortillas; use the tortillas as tacos or just use them to scoop up all the goodies.

Chimichurri Potatoes and Tofu
Makes 4 servings

2 (14-ounce) packages firm tofu, rinsed and pressed 1 hour

Chimichurri Sauce:
1/2 cup packed parsley (1/2 bunch)
1/2 cup packed cilantro (1/2 bunch)
4 garlic cloves, chopped
2 tablespoons water
2 tablespoons white vinegar
2 tablespoon unsweetened plain vegan yogurt or olive oil
1 tablespoon tahini
1/4 teaspoon red chili flakes

2 pounds potatoes, any kind

Kinpira:
1 pound bok choy
4 garlic cloves, minced
1/2 teaspoon red chili flakes
2 tablespoons vegetable broth

4 tortillas, warmed

1. Make sure to press the tofu first. Preheat the air-fryer at 450-degrees F. If not using air-fryer, preheat the broiler if needed.
2. For the sauce, combine the parsley, cilantro, garlic, water, vinegar, yogurt, tahini and chili flakes in a food processor. Process until smooth. Season with salt and pepper. Set aside.
3. Cut the potatoes into 1/2-inch wedges. Cut the tofu into 1/2-inch slices. Cut the slices of tofu into 1-inch pieces. Toss 3/4 of the sauce with the potatoes and tofu. Add them to a baking sheet or air-fryer basket and cook until crisp and tender, about 15 to 25 minutes. 
4. For the kinpira: Chop the bok choy. Add it to a large pot. Add the minced garlic and chili flakes. Add 2 tablespoons broth. Season with salt and pepper. Cover and cook until tender and the broth has reduced. 
5. Serve the potatoes, tofu, vegetables and warmed tortillas with the rest of the sauce.


© 2016 Copyright Zsu Dever. All rights reserved.

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