Roasted Sweet Potato Tacos

 Photo Courtesy of Silver Queen Cantina

Photo Courtesy of Silver Queen Cantina

by Wes Kent, Silver Queen Cantina

INGREDIENTS:

  • 4 corn tortillas 
  • 1 large sweet potato
  • 1 cup sunflower  seeds 
  • 2 red radish
  • 4 individual dried guajillo
  • 1 bunch cilantro
  • 1 cup canola oil  
  • 4 limes 
  • 1 cup vegan queso fresco
  • salt to taste 
  • sugar to taste

GUAJILLO VINAIGRETTE:

Add sugar, salt, lime juice, canola oil and guajillo chiles to blender, and blend till smooth. 

INSTRUCTIONS:

  1. Cut sweet potatoes, and roast in oven at 375°F till golden brown.  
  2. Toss sweet potatoes in guajillo vinaigrette. 
  3. Place coated sweet potatoes on tortilla.
  4. Garnish with pumpkin seeds, queso fresco, cilantro and radish. 

Makes four tacos.

Deviled Carrots

Garrett MacFalda, Heirloom Cafe

INGREDIENTS:

 Photo: Garrett MacFalda

Photo: Garrett MacFalda

  • 6 medium carrots, scrubbed but not peeled
  • 1 small shallot, minced
  • 1/2 jalapeño chile, minced 
  • 1 serrano chile, minced
  • 1 tsp smoked paprika
  • 1 tsp relish
  • 1 tsp seeded mustard
  • 2 cups white vinegar
  • 1 cup water
  • 2 cloves garlic, crushed
  • 1/2 jalapeño chile
  • 2 quarts water, for blanching 
  • Salt, enough to make the blanch water taste like the sea

 

INSTRUCTIONS:

First, slice off the very top end of the carrots by the greens. Reserve the greens for future use, but keep a few frills for garnish. From here, slice the carrots into three equal segments. The topmost will become the base for the deviled carrots, the center piece will become the stuffing, and the thinnest bottom third will become the pickles to finish.

For the base: Cut each base portion vertically to make half cylinders, and then cut the curved outer carrot flat so the bases will sit face up. Blanch these pieces for about 2-5 minutes, long enough to bite through easily but not so long they’re mushy or hard to pick up. Once they’re ready, drop them into an ice bath until they’re about room temperature, then dry them on a paper towel.

For the stuffing: Roughly dice the middle portions of the carrot and sauté with a little neutral oil. Cook the carrot until very soft, keeping them moving to prevent scorching them. If they’re sticking, add a little water to let them steam, and cook down further. Once the carrots are soft, puree them in a food processor and pass through a fine sieve to remove any stringy fibrous bits. Add the minced chile, paprika, relish and seeded mustard, then salt to taste. 

For the pickles: Slice the thin bottom end portions of the carrots into discs as finely as possible, then add the crushed cloves of garlic and remaining jalapeño in a heat-safe bowl. Boil the white vinegar, water and salt together in a small pot, and then pour over the carrots. Let cool, making sure the pickling brine completely covers the carrot discs.

Assembly: Arrange the base portions face up, cutting the largest pieces down to bite size if you had large carrots. Spoon the stuffing mixture evenly onto each piece, and garnish the tops with pickled carrot. Use the greens to make a bed on a platter for your deviled carrots, or dress a few fronds in olive oil, kosher salt and few drops of fresh lemon juice and garnish the tops.

Makes 12 canapés, more with larger carrots. 

Lemon Bars

by Midge McCoy, Donna Changs

CRUST INGREDIENTS:

  • ½ lb coconut oil
  • ½ cup sugar
  • 2 cups flour
  • ¼ tsp salt

FILLING INGREDIENTS:

  • 6 tbsp golden flax meal
  • 1 cup water
  • 3 cups sugar
  • 2 tbsp lemon zest
  • 1 cup lemon juice
  • 1 cup flour
  • Confectioner’s sugar for garnish

INSTRUCTIONS:

For the crust, add all ingredients together in a food processor, and pulse until evenly combined. It’s supposed to look like shortbread. Grease a large casserole dish or similarly-sized baking sheet, and press the dough into it so that it is even and as flat as possible. Bake at 350 degrees for 20 minutes or until it appears dry. 

While it bakes, mix the flax and water together and let stand for 5 minutes—this is your egg substitute. Next, mix the remaining filling ingredients and add the “egg” once it has thickened. Turn the oven down to 325 degrees, and pour the filling on top of the crust. Bake for 25 to 30 minutes or until the filling looks set. 

Let cool and top with confectioner’s sugar—tap through a sieve to make it look pretty. 

Apple Upside Cake with Salted Caramel

by Nicholle Bath, Heirloom Cafe

 Photo: Nicholle Bath

Photo: Nicholle Bath

CAKE INGREDIENTS:

  • 3 Granny Smith apples, peeled & sliced thin
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1 Tablespoon apple cider vinegar
  • Powdered sugar, for dusting (optional)

 

CAKE INSTRUCTIONS:

 Photo: Nicholle Bath

Photo: Nicholle Bath

  1. Preheat the oven to 350°F. Lightly grease an 8-inch cake pan. Cut parchment paper into a circle big enough to cover the bottom of the cake pan. Grease again. Arrange apple slices into a circular pattern.
  2. In a large mixing bowl, add all dry ingredients and whisk to combine. 
  3. In a separate mixing bowl, whisk together wet ingredients.
  4. Add wet ingredients into dry mixture, and mix until just combined. Do not over mix. The batter will be quite thick, but don’t worry, the apples will add moisture while baking.
  5. Gently add the batter into the cake pan; be careful not to ruin your apple design. Using a spatula or fingertips, gently even out the top.
  6. Bake for 30 to 35 minutes or until the top is lightly browned. Rotate once halfway through the baking time. Stick a toothpick through the center of the cake to make sure it has baked thoroughly. While the cake is the oven, start the salted caramel.
  7. Once the cake has finished baking, allow cake to cool for 15 minutes. Once cooled, loosen edges of the cake with a knife. Flip cake pan onto serving dish. Carefully remove parchment paper. 
  8. Drizzle top with salted caramel, and dust with powdered sugar if desired. Best served warm. Enjoy!

SALTED CARAMEL INGREDIENTS:

  • 3/4 cup organic brown sugar
  • 1 cup full fat coconut milk (found in cans), room temperature
  • 3/4 teaspoon sea salt

SALTED CARAMEL INSTRUCTIONS:

  1. Heat a sauce pan over medium high heat.
  2. Add sugar and stir for about a minute.
  3. Stir in coconut milk and sea salt.
  4. Bring mixture to a boil, then reduce to a simmer. Let mixture simmer for about 13 to 15 minutes until the caramel thickens. Stir the caramel occasionally to prevent it from burning. The caramel should be ready when it starts sticking to the back of a spoon.
  5. Remove the pan from the heat, and let the caramel cool for 5 minutes before transferring to a bowl or jar. 
  6. Keep the caramel in the fridge until the cake is done.

FEEDS 8-10

Watermelon Salad

by Patrick Stubbers, Seabear

 Photo: Chrissy Reed

Photo: Chrissy Reed

Here at Seabear we love a good summer watermelon salad. It’s a great dish whether you are vegan or not.

INGREDIENTS:

  • 1 large watermelon, cubed about 1 inch
  • 1 large bulb of fennel, shaved thin (slice in half and make a triangle cut to get out the core)
  • basil
  • mint
  • pineapple-jalapeño vinaigrette
  • edible flowers and micro greens (optional)

For the Vinaigrette

  • half of a pineapple (cleaned, cored and cut in rough pieces)
  • 2 jalapeños (roasted until blackened, then scrape away the black with the back of a knife and remove seeds)
  • 1/2 cup white wine vinegar
  • 1 cup olive oil
  • pinch of salt and pepper

INSTRUCTIONS:

For the vinaigrette, get out the blender and give this all a real good blend for about 1 minute. You will have a bit extra, but it makes a great marinade for anything, including tofu on the grill.

In a large mixing bowl, combine the watermelon, fennel and as much vinaigrette as you need to coat everything heavily. Transfer to your serving dish, and garnish to your heart’s delight with hand-torn basil and mint. If you have edible flowers and micro greens, toss ‘em on, too. If you really don’t like fennel or want to mix it up, celery is a great substitute.

Feeds 4-8 depending on size of watermelon.

Marinated Cucumbers & Onions

by Mimi Maumus, Home.made

 Photo: Christy Rogers

Photo: Christy Rogers

This salad is my go-to summer pool party potluck side. It’s fresh and zippy and compliments other flavors nicely. It’s a great baseline recipe to tweak to your liking—the addition of cilantro, orange and jalapeno makes a great taco side. The addition of halved cherry tomatoes and watermelon cubes is the perfect side for a grill out.

English cucumbers are the individually-wrapped long, thin cucumbers that you’ve probably seen at the grocery store. Feel free to use any variety of cucumber for this recipe, especially if you have a home garden or want to use some interesting varieties from the farmers market.

 

INGREDIENTS:

Combine in a colander and allow to drain while you prepare the vinaigrette:

  • 2 English cucumbers, sliced into ¼” rounds (about2 quarts/8 cups)
  • 1/2c thinly sliced red onion
  • 1 Tbs salt

 

Red Wine Vinaigrette

Separately, whisk together to combine:

  • 1 c extra virgin olive oil
  • 1/3 c red wine vinegar
  • 2 Tbs cane syrup 
  • 1 Tbs whole grain mustard (zatarain’s creole mustard is great for this)
  • 1 tsp kosher salt
  • 1 tsp black pepper

 

INSTRUCTIONS:

Transfer the cucumbers and onions to a bowl, and toss with the vinaigrette. Allow to marinate for at least 1 hour before serving. Keeps for several days in the refrigerator.  

 

Feeds 12

DIY Dog Treats

by Taylor Solomon

 Photo: Morgan Solomon

Photo: Morgan Solomon

When you become a pet owner, you want to give your new companion the best.  Going to the store to buy food or treats for your furry friend can be an overwhelming experience. There are so many options, different price points and ingredients—how do you know you’re making the right choice? One easy and cost effective way to ensure the treat you’re getting is beneficial to your pet’s health is by making your own dog treats.

I know what you’re thinking: this woman has too much time on her hands. At first I didn’t think I had it in me. I am by no means a picture-perfect Pinterest pet mom. I have wanted to make my own dog treats for a long time, but life gets in the way, and at the end of the day, it seems easier to grab a bag of treats off the shelf in Target than to go through the process of making them. But for the same price as (or less than!) some of the most popular all-natural treat varieties and 10 spare minutes, it’s worth knowing exactly what you’re feeding your pet.

 

FOR THIS RECIPE, YOU WILL NEED:

  • 2 c whole wheat flour
  • 1.5 tsp baking powder
  • 1/3 c smooth peanut butter
  • 1 c hot (not boiling) water

 

INSTRUCTIONS:

  1. Preheat your oven to 375 degrees, and line a cookie sheet with tinfoil or parchment paper.
  2. In a large mixing bowl, combine the whole wheat flour and baking soda.
  3. After you have mixed the dry ingredients, add the water and peanut butter.  
  4. Thoroughly mix all ingredients together. If the dough is too dry, you may add a little more water; if it is too wet, add an additional tablespoon of flour.
  5. Place the dough on the counter, and use a rolling pin to roll out the dough or flatten it with your hands.
  6. Use a cookie cutter to cut out the dough into individual treats. Place cut-out treats on the cookie sheet. Leave space between the treats on the cookie sheet so they may spread while baking.

Wait, All Wine Isn't Vegan?

 by Amanda Newsom

 Photo: Amanda Newsom

Photo: Amanda Newsom

It seemed fitting to have a vegan wine tasting as the first fundraiser hosted by Classic City Paw Print, mainly because, well, wine and food. It was important for us to feature vegan items as the theme because it fits in with the magazine’s mission to promote compassion for all animals, which includes farm animals and fish. Most people don’t realize that not all wine is vegan, or even vegetarian. It sounds a bit outlandish—there isn’t meat in wine, so why wouldn’t it be?

Many wines, as well as some beers and liquors, use byproducts from animals to clarify their wine in what is called the “fining process.” Though most wines will do this naturally while sitting over time (called “settling”), the fining process drastically reduces the wine production time so that we can drink the wine sooner. Sounds good. But here’s the thing: some of the items used during this fining process include blood and bone marrow, fish bladder membranes and fish oil, crustacean shells, milk protein, egg whites and gelatin (made using boiled animal parts). I don’t know about you, but I am not that interested in a side of fish bladders with my glass of wine! 

The good news is that there are some natural options that companies can and do use during this process that are vegan, such as bentonite (a clay-based agent) and activated charcoal. Other wineries choose to let their wines settle, which can increase the labor cost and is more time consuming, but it results in vegan wines that often are also more flavorful.

The not-so-great news is that United States laws do not require wine labels to list ingredients or nutrition facts, so there’s not an easy way to quickly pick out which wines are vegan when you head to the store to make your purchase. Some wine companies are putting this information on their bottles as an ethical decision, and some include icons or verbiage indicating that the wine is vegan or vegetarian. Without these labels though, you will have to do some research to find out what other wines can be added to the list. 

If you can’t find any of this info on the label, there is a great iOS app that you can use as a nice resource called Vegan Xpress. There is a more well-known website and app at Barnivore.com; however, in researching wines for the vegan wine tasting fundraiser, Leigh McDaniel of Empire Distribution found so many discrepancies (i.e., many of the wines listed as vegan, in fact, were not) on Barnivore that we don’t recommend using it as a reliable source. We are also lucky to live in Athens where there are several package stores that have knowledgeable staff to help you find more vegan wines, such as Uncommon Gourmet, J’s Bottle Shop and Five Points Bottle Shop. 

For the vegan wine tasting on July 25, 2017 at Heirloom Café, we chose wines that were vegan based on their production from the fining process forward since that is the predominant process that defines a wine as being vegan or not. Two of the wines chosen for the tasting were produced on a biodynamic winery—“biodynamic” meaning a farming process that incorporates animal husbandry into an enclosed ecosystem and relies on the philosophy of creating balance with nature. The process is a bit controversial in the strict vegan world, as some biodynamic farms also incorporate arcane pagan rituals involving animal parts. However, the winery included in the tasting fundraiser, M. Chapoutier, does not participate in any of these rituals and only relies on the manure from cows as a soil fertilizer and on sheep grazing to maintain the rows between wine vines. 

If you would like to try the wines featured in our wine tasting, you can find all of them at Uncommon Gourmet. We’ve also listed the wines and pairings from the event by Heirloom’s Executive Chef, Joel Penn, below:

  • Murphy Goode’s Alexander Valley Sauvignon Blanc The Fumé (2015): Paired with smashed cucumber, soba noodles, sesame vinaigrette, lime
  • M. Chapoutier Bila-Baut, Côtes du Roussillon Les Vignes De Bila-Haut Blanc (2015)
  • Domaine Bousquet Winery, Malbec Cabernet Sauvignon Rosé (2015): Paired with local organic edamame, old bay sauce, fancy salt
  • Murphy Goode, Red Blend (2012): Paired with smoked mushrooms, corn miso sauce, chives
  • Domaine Terlato & Chapoutier, Western Victoria Shiraz Viognier (2015)

Alejandro Ortiz of J's Bottle Shop shares some vegan wine options you can purchase from them below:

  • The Standard: Lioco. Husband-and-wife team and makers of incredibly balanced, lower-alcohol and laser-focused wines from California, they make a fabulous chardonnay, carignan, rosé and pinot noir, all vegan.
  • The Bubbles: Casteller Cava. In truth, most cava, Spanish sparkling wine, is vegan-friendly.
  • The Crisp Rosé: Vin Gris de Cigare by Bonny Doon Vineyards. From California’s enfant-terrible and renegade winemaker. Currently his entire production is vegan and biodynamic. 
  • The Crazy Values: Both Bodgeas Castaño Monastrell and Espelt Old Vines Grenache are excellent, spicy and delicious reds that are perfect for every day and are still produced by the families whose names grace their labels.

Mark Burnett of Five Points Bottle Shop shares some vegan wine options you can purchase from them below:

  • Cantina Zaccagnini Pinot Grigio (white)

  • Chateau de Saint Cosme "Little James Basket Press" White Blend (white)

  • Chloe Chardonnay (white)

  • Revelry Chardonnay (white)

  • Girard Sauvignon Blanc (white)

  • H.I.P. (House of Independent Producers) Chardonnay (white)

  • Loimer Rose (rose)

  • Cline Cellars Rose (rose)

  • Burgess Syrah (red)

  • Cantina Zaccagnini Montepulciano d'Abruzzo (red)

  • Fiddlehead Cellars "728" Pinot Noir (red)

  • Mollydooker Shiraz "The Boxer" (red)

  • Revelry Merlot (red)

  • Ca de Medici Lambrusco (sparkling)

  • G.H. Mumm Cordon Rouge Brut Champagne (sparkling)

  • Krug Grande Cuvee Champagne (sparkling)

Special thanks goes to Heirloom Café, Uncommon Gourmet and Empire Distribution for partnering with us to raise money for the dogs and cats awaiting homes at Athens-Clarke County Animal Control via AthensPets.

Collard Greens

 Photo: Chuck Ramsey

Photo: Chuck Ramsey

by Chuck Ramsey, Pulaski Heights BBQ

INGREDIENTS:

  • 1 pound trimmed collards (weighed after stems removed)
  • ¼  cup olive oil 
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tsp chile flake
  • ¼ cup soy sauce
  • 1 tsp salt
  • ¼ cup cider vinegar
  • ¼ cup water

 

INSTRUCTIONS:

In a large pot over medium heat, heat the olive oil and sauté the onions and garlic until cooked down but not beginning to caramelize. Add the chile flake, soy sauce, water, vinegar and salt, and bring to a simmer. Add the collards to the pot, in batches if necessary, and simmer until wilted down but not overcooked. 

White Bean & Mushroom Cassoulet

by Jarad Blanton

 Photo: Jarad Blanton

Photo: Jarad Blanton

Feeds 6-8

INGREDIENTS:

MUSHROOM CASSOULET

  • 2 c dried white beans
  • 1 small onion
  • 1 stalk celery
  • 1 small carrot
  • 1 tsp thyme
  • 2 tsp tarragon
  • 1/4 c EVOO
  • 2 cloves garlic
  • 1 leek (thinly sliced)
  • 1/2 lb mushrooms (any kind)
  • salt and pepper to taste
  • 2 qt veg stock

TOMATO COUSCOUS

  • 2 Tbsp capers
  • 28 oz can diced tomatoes
  • 1 1/2 c couscous
  • 2 Tbsp EVOO
  • 1 tsp oregano
  • 1 pinch cayenne

BEET PUREE

  • 1/2 lb red & gold beets
  • 4 Tbsp EVOO

 

INSTRUCTIONS:

MUSHROOM CASSOULET

  • Soak beans in the refrigerator overnight in enough cold water to cover by a couple inches
  • Small dice and sauté all vegetables in 2 Tbsp EVOO until lightly caramelized
  • Add beans and veg stock
  • Cook until beans are tender
  • Puree or not—it’s your choice!

TOMATO COUSCOUS

  • Strain tomatoes and use juice to cook couscous in
  • Add 1.5 cups couscous and 1 cup water, plus tomato juice and salt and pepper to taste
  • Add oregano and cayenne pepper
  • Cook 5 minutes

BEET PUREE

  • Puree cooked beets in EVOO

 

The dehydrated mushrooms and beets are additions that make the plate prettier, but they aren’t necessary to still enjoy the meal... Good Luck, and happy cooking!

Spicy, Chewy, Hand-pulled Noodles: Biang Biang Mian

by Joel Penn, Executive Chef at Heirloom Cafe

Don’t let this list of ingredients or the fact that it’s a fresh pasta project scare you—these Chinese noodles are incredibly easy (and fun!) to make. The name Biang Biang Mian refers to the noise you get to make with the dough while stretching them: “bang bang noodles.” Any project where you get to stretch and slap your dinner on the counter before eating it is fun for the whole family. 

Feeds 4-6

 Family-style Biang Biang Mian. Photo: Joel Penn

Family-style Biang Biang Mian. Photo: Joel Penn

INGREDIENTS:

DOUGH

  • 4 2/3 c high-gluten bread flour
  • 1 1/2 tsp kosher salt 
  • 2 c water
  • 2 Tbsp neutral vegetable oil (soybean, canola, corn, etc.)

CHILI SAUCE

  • 3/4 c chili oil*
  • 1/4 c black vinegar**
  • 1/2 lime, juiced
  • 1/4 c something sweet, like honey or sorghum syrup
  • 1 shallot, cut into very thin rings
  • 1/2” piece of ginger, peeled
  • pinch salt, to taste

FINISHING TOUCHES

  • thinly-sliced scallions and radishes
  • freshly-ground Szechuan peppercorns to finish

*Chili oil can be found in most Asian groceries, or if you’re feeling adventurous, you can easily make your own by steeping 30-40 dried chilis with stems removed (gloves recommended) in a few cups of a neutral oil on medium-low heat in a saucepot on your stovetop for about 20 minutes. Let cool, strain through fine mesh strainer. Will keep basically indefinitely covered in your fridge. Good on almost everything (especially pizza).

**Black vinegar is a dark, complex vinegar from China. Think of it as a cousin of balsamic or aged sherry vinegar. You could substitute one of those if you have to, but you should seek out the black vinegar because it’s awesome. Available in most Asian groceries.

 

INSTRUCTIONS:

For the Dough: Combine flour and salt in a food processor, and pulse a couple times to combine everything. (You’re using high-gluten bread flour because it will make the noodles more stretchy in the end. You could use regular flour, but I think it’s worth finding the bread flour.) With the processor running, add oil then water, both in a slow, continuous stream until the dough forms a cohesive, shiny ball that’s rolling around. Should take two minutes or so.

Dump dough ball out onto your workspace and gently knead for about two minutes. Cut in half and form each half into about a 10-inch cylinder. Wrap both tightly with plastic wrap and toss in the fridge. They need to hang out there at least overnight, and up to three days.

For the Sauce: Finely grate the ginger into a mixing bowl. Combine all other ingredients in the bowl with a whisk. Taste. Should be acidic but not overly so, with the sweetness balancing, and slightly spicy. Adjust as needed. Add some salt. Taste again. Once you have it where you like it, cover and toss in fridge. Will keep five days refrigerated.

Let’s Make Noodles: First, clean your countertop—you’ll need lots of space. This is the fun part and a good time to get the kids involved if you’ve got some hanging around. Very lightly oil your workspace (countertop) and unwrap your dough cylinders to let them rest at room temp for about 20 minutes. This will make them more pliable. Meanwhile, put a large pot of salted water on the stove at medium-low heat. Don’t be scared to boldly salt your pasta cooking water; it should always taste like the ocean and will make your noodles taste better.

After dough has rested for about 20 minutes, cut each cylinder into eight equal pieces. Working with one piece at a time, lightly oil both sides of the piece and squish it flat into a rectangle. Grasp the short sides of the rectangle and start stretching the dough, banging it on the counter while you’re stretching (biang! biang!). You want to get it really long, like almost 3 feet, but just feel it out and get it as long as you can without it ripping. It’s pretty fun. Once you’ve got it stretched, grab the middle of the stretched dough and rip it in half lengthwise to form two equally-long, stretchy noodles. Set aside and keep flat and oiled. Repeat with remaining pieces. Try not to let them stick to each other. Extra hands here are helpful.

Once you have all your long, skinny noodles ready to go, crank the heat on your pot to high and bring to the boil. Take your chili sauce out of the fridge, let it come to room temp and give it a shake. Working in batches (probably three rounds total), cook noodles until they float. You’re looking for a nice pleasantly-chewy texture here. Should take about one minute or so. Using a spider or slotted spoon, transfer noodles to mixing bowl and toss with chili sauce. Repeat with the rest of them. 

Divide among bowls and top with scallions, radishes and a dusting of Szechuan pepper. Add some chopped soft tofu if you’re feeling wild. Grab chopsticks. Enjoy.     

 

Tag us using #ClassicCityPawPrint to show us the photos or videos of your Biang Biang Noodles on social media!