Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking by Landau Rich & Landau Rich & Jacoby Kate & Jacoby Kate

Author:Landau, Rich & Landau, Rich & Jacoby, Kate & Jacoby, Kate [Landau, Rich]
Language: eng
Format: epub
ISBN: 9781615191772
Publisher: The Experiment
Published: 2013-09-02T22:00:00+00:00

1. Heat 1 tablespoon of the olive oil in a large sauté pan over high heat. Add the bell peppers and scallions and cook, stirring, until brown, 3 to 4 minutes. Add the hearts of palm chunks, 2 teaspoons of the curry powder, and ½ teaspoon of the salt. Cook for 2 to 3 minutes, stirring occasionally to prevent burning, then transfer the mixture to a large bowl and let cool. Pulse the mixture in a food processor to achieve a coarse, shredded consistency. Set aside.

2. Preheat the oven to 400°F.

3. Heat the remaining 1 tablespoon olive oil in a large saucepan over high heat. When the oil begins to ripple, add the onions and cook, stirring, until brown, 3 to 5 minutes. Add the remaining 2 teaspoons curry powder and cook for an additional 2 to 3 minutes. Add the stock and lentils. Bring to a boil, reduce the heat, and simmer until the lentils are tender, 12 to 15 minutes. Stir in the remaining ½ teaspoon salt and the cilantro. Remove from the heat and cover to keep warm.

4. Fold the vegan mayo into the cooled hearts of palm mixture. Form the mixture into four balls. Transfer the balls to a sheet pan, flatten them into round cakes about 2 inches thick, and bake until the edges turn brown, 6 to 8 minutes.

5. To serve, spoon the lentils onto four plates and place one hearts of palm cake on top of each portion.

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