Mizeria (Polish Cucumber Salad)

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A traditional Polish side dish, very unlike my grandma used to make! The name means “misery” in Polish…perhaps because it is traditionally doused in sour cream, making vegans (and those watching their cholesterol) have to pass. Don’t let the addition of tofu detour you; it delivers the same creamy texture and tang of the original dish.

miziera cucumber

Vegan Mizeria (Polish Cucumber Salad)

3 large field cucumbers, peeled and thinly sliced
1 teaspoon salt
1 batch Sour “Cream” (recipe follows)
1 tablespoon apple cider vinegar
1 teaspoon agave nectar
2 tablespoons minced fresh dill
Freshly ground pepper

Sprinkle the cucumber with salt. Refrigerator for 1 hour.

Mix together the sour “cream”, vinegar, agave nectar. Mix with cucumbers. Stir in fresh dill. Season with pepper. Refrigerate until serving.

Sour “Cream”
1 12oz/340g box silken firm tofu
1 lemon
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
2 teaspoons extra-virgin olive oil

Put the tofu in a food processor. Add juice from half the lemon, the vinegar, and the salt. Process until smooth, then keep it running while adding the oil through the feed tube. Taste for seasonings, adding lemon and salt if desired. Refrigerate for up to 3 days.

Curried Zucchini and Kale Soup

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Make this simple soup a full meal by adding 2 cups of chickpeas, and leave it in a chunky purée instead of completely smooth. You can serve this cold or warm. Initially, I wrote the recipe as a cold soup… but I like it warm and cozy with some crusty bread.

kale-zucchini-soup

Curried Zucchini and Kale Soup

1 tablespoon extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 3/4 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1 tablespoon freshly grated ginger
1/4 teaspoon fine sea or Himalayan salt
2 medium zucchini, chopped
2 cups vegetable broth (you can also use water, although you may want to increase the spices)
3 cups packed, chopped kale
2/3 cup full-fat coconut milk (in the can, not coconut beverage)
Zest of one lime
Salt to taste
Fresh ground pepper to taste
Lime, for garnish
Freshly chopped cilantro, for garnish

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic, and cook for 5 minutes. Stir in the spices and ginger, and continue to heat for an additional one to two minutes, until fragrant. Add the zucchini, and stir until coated with spices, then top with vegetable broth. Reduce heat to medium-low and cover, letting cook until the zucchini is tender, about 12 minutes.

Once the zucchini is tender, add the kale, and continue to cook for another 5 minutes, until wilted. Remove from heat and using an immersion blender, whizz until smooth. If you don’t have an immersion blender, let the soup cool slightly and purée in batches in a blender or food processor.

Once smooth, add the coconut milk and lime juice, adding salt and pepper to taste. Let come to room temperature and then place in fridge to chill before serving. Garnish with a squeeze of lime juice and cilantro, if desired.

Ricotta, Tomato, and Basil Tart

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A regular rotation in my August/tomato menu, this savoury pastry is lovely alongside a simple soup and salad, making for a filling meal with little effort.

tart

Ricotta Tomato and Basil Tart

For the pastry:
1 1/4 cup sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon Italian seasoning
4 tablespoons extra-virgin olive oil
1/2 cup cold water

For the ricotta:
1 (350 g) package firm tofu, squeezed of excess moisture
Juice from half a lemon
4 tablespoons nutritional yeast
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

For the topping:
3 to 5 tomatoes, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon agave nectar
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1 handful fresh basil, thinly sliced

Preheat the oven to 375 degrees F. Lightly oil a 10-inch tart pan with a removable bottom and set aside. To begin with the crust, whisk together the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, salt and Italian seasoning. Add the olive oil and stir to blend. Slowly add the cold water, mixing in just enough to create a soft dough.

Transfer dough to a floured work surface and knead about three times for it to come together. Do not overwork the dough — it will become tough. Roll dough into a circle two to three inches larger than your tart pan. Carefully fold the dough over your rolling pin and place it in the centre of your pan then use your fingers to gently press the dough into the crevasses and up the sides of your pan. Trim the edges and patch if necessary. Set aside.

For the filling, place the tofu, lemon juice, nutritional yeast, Italian seasoning and garlic in the food processor, and pulse until crumbled. Season with salt and pepper to taste, and adjust seasonings if desired. Spread tofu filling into prepared tart pan, filling it about 2/3 of the way from the top. Depending on the size of your pan, you may have some left over.

Starting from the outer edges, lay the tomatoes on the ricotta filling, overlapping as you work your way around, until the top is covered. Tuck in the red onions randomly. In a small container, mix together the olive oil and agave nectar, and brush tomatoes with the mixture. Season with salt and pepper.

Bake for 30 to 40 minutes until the crust is browned and the tomatoes and onions are cooked through. Remove from oven and sprinkle with fresh basil. Serve at room temperature.