Vegan Galette des Rois

Galette des Rois, or kings’ cake, makes its appearance in French pâtisseries around Christmas, but it is a delicious dessert option anytime.

ingredient list

Serves 12

• 4 oz. vegan margarine, softened (1/2 cup)
• 4 oz. crumbled firm tofu (1/2 cup)
• 1 cup sugar, divided, plus more for sprinkling, optional
• 1/2 tsp. almond extract
• 1 tsp. Kirsch brandy, optional
• 1 cup almond flour
• 1/4 cup all-purpose flour
• 2 Tbs. flaxseed meal
• 2 tsp. baking powder
• 1 17.3-oz. pkg. puff pastry, thawed (2 sheets)

Directions

1. Beat margarine and tofu with electric mixer until creamy. Add 1/2 cup sugar, and beat 2 minutes, or until sugar is dissolved (mixture will look grainy). Beat in almond extract and Kirsch, if using. Add almond flour, all-purpose flour, flaxseed meal, and baking powder; beat 3 minutes, or until mixture is smooth and light in color. Chill batter 2 hours, or overnight.

2. Line baking sheet with parchment paper. Unroll puff pastry sheets onto lightly floured work surface. Cut each puff pastry sheet into largest circle possible. Discard scraps.

3. Transfer 1 puff pastry sheet to prepared baking sheet. Spread almond mixture in circle in center of pastry, leaving a 1-inch border all around. Brush border with water, and top galette with remaining puff pastry sheet. Press edges well to seal. Chill 1 hour, or overnight.

4. Preheat oven to 425°F. Draw circle with tip of knife on top of galette around almond filling. Score curved lines to create pinwheel inside of circle with tip of knife, making sure puff pastry is slashed but not completely cut through. Score edges outside circle with diagonal lines. To crimp edges of galette, slide back of knife under galette, and gently lift upward and inward to create scallop effect, cutting into dough a bit.

5. Bake 15 minutes. Reduce oven to 350°F, and bake 45 minutes more, or until galette is brown on top and bottom.

6. Meanwhile, bring remaining 1/2 cup sugar and 1/4 cup water to a boil in small saucepan. Cook 1 minute, or until sugar is completely dissolved.

7. Remove galette from oven, and brush sugar syrup all over top. Sprinkle with additional sugar, if using. Cool completely before serving.

Mediterranean Terrine

This updated version of a classic French terrine brings back the flavors of summer in a way that doesn't feel out of place on a harvest table. Agar powder, a vegetarian substitute for gelatin, is available at natural-food stores and Asian markets. Garnish with Parsley-Garlic Crème.

ingredient list

Serves 6

CASHEW CHEESE

• 3/4 cup raw cashews
• 1/4 cup nutritional yeast
• 1 Tbs. lemon juice
• 1 tsp. smooth Dijon mustard
• 1 tsp. salt
• 2 tsp. agar powder
• 1 tsp. garlic powder
TERRINE

• 2 large globe eggplants, sliced 1/2-inch thick
• 1 tsp. salt
• 5 medium red bell peppers
• 1/4 cup olive oil, for brushing
• Flat-leaf (Italian) parsley, for garnish

Directions

1. To make Cashew Cheese: Soak cashews 3 hours in large bowl of water. Drain, and return to bowl. Add nutritional yeast, lemon juice, mustard, and salt to bowl; set aside.
2. Whisk agar and garlic powders into 1 1/2 cups water in saucepan, and bring to a boil over medium heat. Simmer 5 minutes, or until liquid thickens and agar dissolves, whisking constantly.
3. Add agar mixture to cashew mixture. Blend with immersion blender until smooth. Pour into terrine mold or loaf pan. Chill 1 hour.
4. To make Terrine: Sprinkle eggplant slices with salt. Let stand 20 minutes to sweat.
5. Preheat oven to broil. Place bell peppers on baking sheet, and roast under broiler 20 minutes, or until soft and blackened on all sides, turning occasionally. Cool.
6. Reduce oven heat to 400°F. Blot eggplant slices with paper towel, brush with oil, and place in single layer in roasting pan. Roast 1 hour, or until soft and brown. Alternatively, grill eggplant slices in grill pan over medium-high heat 10 to 15 minutes, or until grill marks appear and slices are tender, turning once or twice. Cool.
7. Rub skins off of cooled bell peppers, remove stems and seeds, and cut each pepper in half.
8. Unmold Cashew Cheese from terrine mold, and slice in half horizontally so you have 2 long slabs. Rinse out terrine mold, and line with plastic wrap, allowing plastic wrap to hang over sides. Lay a few parsley leaves along bottom of mold, and top with a layer of eggplant, a layer of bell pepper, and a layer of Cashew Cheese. Repeat, ending with a layer of eggplant.
9. Fold ends of plastic wrap over Terrine, and place a weight (such as 2 15-oz. cans) on top. Chill 2 hours or up to 2 days. 10. To serve: Tilt Terrine over sink, and pour off any liquid. Invert Terrine onto platter to unmold, and slice into 1-inch-thick slices.

Frisée Salad with Creamy Truffle Vinaigrette

This spring salad is an inventive redo of French salade lyonnaise, traditionally made with poached egg and bacon.

ingredient list

Serves 6

Dressing

• 2 Tbs. vegan mayonnaise
• 1 1/2 tsp. white truffle oil
• 1 1/2 tsp. chopped fresh chives
• 1/2 tsp. Dijon mustard
• 1/4 tsp. sherry vinegar
• 2 Tbs. olive oil

Salad

• 3 large Yukon gold potatoes, diced
• 2 Tbs. canola or safflower oil
• 2 heads frisée lettuce, leaves left whole (8 cups)
• 2 medium tomatoes, cut into wedges
• 1 bunch French breakfast radishes or red radishes, quartered lengthwise (1 cup)
• 1 cup roasted pistachios, crushed

Directions

1. To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
2. To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
3. Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.