Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz, Terry Hope Romero Page A
Authors: Isa Chandra Moskowitz, Terry Hope Romero
Tags: food.cookbooks
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everything together and being careful to peel away the plastic wrap as you go.
For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper. Terry recommends you just pour whatever it is you’re rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.
GRILLED YUCA TORTILLAS
SERVES 4 TO 6
TIME: 40 MINUTES
Somewhere between a panini and a quesadilla, sans the queso, these hearty grilled sandwiches are bursting with creamy, garlicky mashed yuca. The basic filling takes readily to tasty additions such as roasted red peppers or sautéed corn kernels, and we’ve also included two of our favorite extra-special variations featuring fresh spinach or sweet potatoes and black beans. Try throwing these uniquely stuffed tortillas on the outdoor grill in the summertime for a tasty addition to standard BBQ fare. These are best served with Tropical Avocado Salsa Fresca (page 178) or any kind of salsa, fresh pico de gallo and of course, guacamole.
The filling can be made a day in advance, or even better, have a container of filling and some tortillas on hand for quick suppers or filling, nutritious snacks.
➣ Yuca (pronounced “yoo-ka”) is also known as cassava or manioc root; you may have already met it in the form of tapioca. It grows exclusively in the tropics but can be found in most any Latino market or a supermarket that carries tropical produce. Yuca a totally different plant from yucca, a cousin of agave that is used in foamy beverages, but chances are, if what you see is in chunks, it’s yuca, however it’s been spelled. While you’re at it, check out the freezer case for prepeeled, sliced, frozen chunks of yuca, to shave off some prep time. Prepare according to the package directions and proceed as with cooked yuca.
Yuca filling:
1 pound yuca, peeled, chopped into 4-inch chunks,
and each chunk quartered
3 tablespoons olive oil
6 cloves garlic, chopped coarsely
1 small yellow bell pepper, seeded and cut into small
dice (about 1 cup)
1 jalapeño, roasted or raw, seeded and minced
2 teaspoons lime juice
½ teaspoon salt, or to taste
Pinch of ground white pepper
Optional additional fillings—1/2 cup of one or more:
Sautéed corn kernels
Diced roasted red pepper
Sautéed mushroom
Sliced black olives
4-6 (8-inch) flour or whole wheat tortillas
BOIL 3 quarts of water in a large, lidded pot. Add the yuca and cook for 20 to 25 minutes, until the yuca is tender and flakes easily when pierced with a fork. Drain and allow to cool. When the yuca is cool enough to touch, remove any thick, rubbery skin from the outside of the roots and/or fibrous core from the center, if present. Gently mash with your fingers and set aside.
Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat, stirring constantly, for 2 minutes, or until sizzling and fragrant. Add the bell and jalapeño peppers and cook, stirring occasionally, until the peppers are very soft, 6 to 8 minutes. Remove from the heat, cool for a few minutes, then pour over the mashed yuca. Stir in the lime juice, salt, and white pepper, mashing the mixture even more, until everything is combined (using your hands is okay). If making any of the variations (below), add those ingredients and mix thoroughly. Taste the mixture and adjust the salt content to taste.
To assemble:
Heat a griddle or cast-iron skillet over medium heat. Brush a tortilla lightly with olive oil and spread with a generous ½ cup of filling, covering half the tortilla all the way to the edges. Fold in half, gently pressing the tortilla together, and brush each side with a little olive oil. Place in the heated skillet and grill—flipping once—pressing down on the tortilla with a spatula until the outsides are nicely toasted and filling is piping hot. Remove from the heat, cut in half, and serve
For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper. Terry recommends you just pour whatever it is you’re rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.
GRILLED YUCA TORTILLAS
SERVES 4 TO 6
TIME: 40 MINUTES
Somewhere between a panini and a quesadilla, sans the queso, these hearty grilled sandwiches are bursting with creamy, garlicky mashed yuca. The basic filling takes readily to tasty additions such as roasted red peppers or sautéed corn kernels, and we’ve also included two of our favorite extra-special variations featuring fresh spinach or sweet potatoes and black beans. Try throwing these uniquely stuffed tortillas on the outdoor grill in the summertime for a tasty addition to standard BBQ fare. These are best served with Tropical Avocado Salsa Fresca (page 178) or any kind of salsa, fresh pico de gallo and of course, guacamole.
The filling can be made a day in advance, or even better, have a container of filling and some tortillas on hand for quick suppers or filling, nutritious snacks.
➣ Yuca (pronounced “yoo-ka”) is also known as cassava or manioc root; you may have already met it in the form of tapioca. It grows exclusively in the tropics but can be found in most any Latino market or a supermarket that carries tropical produce. Yuca a totally different plant from yucca, a cousin of agave that is used in foamy beverages, but chances are, if what you see is in chunks, it’s yuca, however it’s been spelled. While you’re at it, check out the freezer case for prepeeled, sliced, frozen chunks of yuca, to shave off some prep time. Prepare according to the package directions and proceed as with cooked yuca.
Yuca filling:
1 pound yuca, peeled, chopped into 4-inch chunks,
and each chunk quartered
3 tablespoons olive oil
6 cloves garlic, chopped coarsely
1 small yellow bell pepper, seeded and cut into small
dice (about 1 cup)
1 jalapeño, roasted or raw, seeded and minced
2 teaspoons lime juice
½ teaspoon salt, or to taste
Pinch of ground white pepper
Optional additional fillings—1/2 cup of one or more:
Sautéed corn kernels
Diced roasted red pepper
Sautéed mushroom
Sliced black olives
4-6 (8-inch) flour or whole wheat tortillas
BOIL 3 quarts of water in a large, lidded pot. Add the yuca and cook for 20 to 25 minutes, until the yuca is tender and flakes easily when pierced with a fork. Drain and allow to cool. When the yuca is cool enough to touch, remove any thick, rubbery skin from the outside of the roots and/or fibrous core from the center, if present. Gently mash with your fingers and set aside.
Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat, stirring constantly, for 2 minutes, or until sizzling and fragrant. Add the bell and jalapeño peppers and cook, stirring occasionally, until the peppers are very soft, 6 to 8 minutes. Remove from the heat, cool for a few minutes, then pour over the mashed yuca. Stir in the lime juice, salt, and white pepper, mashing the mixture even more, until everything is combined (using your hands is okay). If making any of the variations (below), add those ingredients and mix thoroughly. Taste the mixture and adjust the salt content to taste.
To assemble:
Heat a griddle or cast-iron skillet over medium heat. Brush a tortilla lightly with olive oil and spread with a generous ½ cup of filling, covering half the tortilla all the way to the edges. Fold in half, gently pressing the tortilla together, and brush each side with a little olive oil. Place in the heated skillet and grill—flipping once—pressing down on the tortilla with a spatula until the outsides are nicely toasted and filling is piping hot. Remove from the heat, cut in half, and serve
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