Exclusive Peek of 'Eat My Vegan' on YouTube's HUNGRY

December 3, 2012

Get an exclusive sneak peek of Eat My Vegan, the new series launching today at 9am PT/12pm ET on YouTube's HUNGRY food and cooking channel. Join Chloe Coscarelli (award-winning vegan chef and cookbook author, ChefChloe.com) and Roberto Martin (Ellen Degeneres' personal vegan chef and cookbook author) as they show viewers how to create delicious and easy vegan recipes that are simple enough to incorporate into their daily routine. Whether showing their secret recipes, sharing "He Said/She Said" versions of their favorite dishes or taking it to the streets for real-time feedback on a recipe, Chloe and Roberto eagerly dive into the world of vegan cuisine. Tune-in to learn how to make recipes like Vegan Sausage & Peppers, Falafel Sliders with Avocado Hummus, Chloe's Spinach Artichoke Dip, "Chlostess" Creme-Filled Cupcakes or even Southern Fried Chik'n! And, with episodes like 'Classics Made Vegan,' 'Street Eats' and 'Guilt-Free Fast Food,' you'll be craving vegan in no time. 

In this exciting premiere episode, watch Chef Roberto whip up his vegan take on the classic Reuben (he promises you won’t miss the meat!), while Chloe re-creates her award-winning Mango Masala Panini (both recipes below).

Avocado Reuben
Makes 2 sandwiches

4 slices good quality rye bread
Vegan 1000 Island Dressing as needed (recipe below)
1 firm avocado, halved, pitted, scooped from the skin and sliced thin
½ cup sauerkraut, drained (recipe below)
1 firm tomato, sliced thin and patted dry  
Kosher salt and fresh ground black pepper

Lightly toast the bread and dress all 4 slices with 1000 island dressing.
Distribute the cut avocado evenly on two slices of bread.
Season the avocado with salt and fresh ground black pepper.
Spread an even amount of sauerkraut over the avocado and top with 2-3 slices of tomato.
Top the sandwich with the remaining bread slices and cut corner to corner with a sharp knife.
Serve with additional 1000 Island Dressing on the side.

Sauerkraut
This is not a true fermented sauerkraut so if you have the urge to pickle your own cabbage and wait 4 weeks to eat it, go right ahead. This sauerkraut is quick, light, and easy. It goes great in the Avocado Reuben or in a bun with a vegan Sausage. I also like it as a salad topper. Try it.  
1 tsp. extra virgin olive oil
1 large white onion thinly sliced
½ cup mirin
½ cup seasoned rice vinegar
1 head of green cabbage, shredded
1 head of Napa cabbage, shredded
1 tsp. kosher salt

Heat a large soup pot or small stockpot over high heat.
Add the oil and wait until it shimmers.
Add the onions and cook until translucent.
Add the mirin, vinegar, cabbages and salt.
Continue cooking until the cabbage is wilted.
Remove from the heat to allow the cabbage to marinate and cool.
When cool, the Sauerkraut is ready to eat.
Store in a glass container with a tight fitting lid and refrigerate.
Good for 2 weeks.

Thousand Island Dressing
1½ cups vegan mayonnaise
½ cup ketchup
3 medium dill pickles, finely minced, or chopped in a food processor
Kosher salt and fresh ground black pepper to taste
Mix all the ingredients in a medium bowl, transfer to a container with a tight-fitting lid and refrigerate.  
Makes 2¼ cups
Note:  Dressing will keep in refrigerator for 3 weeks.

Chloe’s Award-Winning Mango Masala Panini
Serves 4 to 6
Make-Ahead Tip:
All components of this recipe can be made in advance and kept refrigerated in separate containers.

Tamarind Mango Chutney
1 cup diced mango, fresh or frozen
2 tablespoons brown sugar
1 teaspoon tamarind paste
2 tablespoons water

Spiced Chickpea Masala
2 tablespoons olive oil
1 onion, chopped
Sea salt
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½  teaspoon ground cloves
1 large pinch cayenne
1 (15-ounce) can chickpeas, rinsed and drained
2 tomatoes, finely chopped
½ cup water
Freshly ground black pepper
¼ cup finely chopped fresh cilantro
1 tablespoon brown sugar or maple syrup
2 teaspoons lemon juice

Roasted Cauliflower Curry
½ head cauliflower, cut into florets
4 tablespoons olive oil, divided
Sea salt
Freshly ground black pepper
1 small russet potato, peeled and diced
½ onion, finely chopped
1 ½ teaspoons curry powder
¼ teaspoon ground ginger
1/8 teaspoon turmeric
1 ½ tablespoons brown or black mustard seeds
1 tablespoon lemon juice
¼ cup frozen peas
4 ciabatta rolls, sliced in half, or 8 slices sandwich bread
½ cup spinach
Olive oil for brushing

Preheat panini press to high. If you don't have a panini press, heat a lightly oiled skillet or griddle.

To make the Tamarind Mango Chutney: Combine mango, brown sugar, tamarind, and water in a medium saucepan. Cook over medium-low heat for about 10 minutes, or until mango is tender. Pulse a few times in food processor so that mixture is spreadable yet chunky, and store in refrigerator.

To make the Spiced Chickpea Masala: In a large skillet, heat oil and sauté onions over medium-high heat. Season with salt, and let cook until onions are soft and lightly browned. Add garlic, ginger, turmeric, cumin, cinnamon, cloves, and cayenne, and let cook for a few more minutes until fragrant. Add chickpeas, tomatoes, and water. Season with salt and pepper. Reduce heat to medium and let simmer for 10 minutes. Mix in cilantro, brown sugar, and lemon juice and adjust seasoning to taste. Let cool and pulse in food processor until mixture comes together but is still slightly chunky.

To make the Roasted Cauliflower Curry: Preheat the oven to 400 degrees.

In a large bowl, toss cauliflower with 2 tablespoons olive oil and generously season with salt and pepper. Transfer cauliflower to a 9- x 13- inch pan and roast for 30 minutes, or until florets are fork tender. If cauliflower begins to burn, cover with foil. Remove from oven, let cool slightly, and pulse until finely chopped. Set aside.

In the meantime, place potatoes in a small saucepan and cover with salted water. Bring to a boil and let cook until fork tender. Drain and set aside.

In a medium skillet, heat remaining 2 tablespoons oil over medium heat and sauté onions with ½ teaspoon salt until soft and lightly browned. Add curry powder, ginger, turmeric, and mustard seeds, and cook for a few more minutes until fragrant. Transfer onion mixture to a large bowl and add roasted cauliflower, potatoes, and lemon juice. Mash it all together and stir in peas. Adjust seasoning to taste.

To assemble the panini: Spread Tamarind Mango Chutney on each bread slice and layer Spiced Chickpea Masala, Roasted Cauliflower Curry, and a few leaves of spinach in between slices.  Brush the outsides of the panini with oil and press carefully on a hot panini press so that the filling does not come out the sides. Slice panini in half diagonally and serve immediately.

*Chloe’s Tip on how to cut a Mango:
Mangoes have a large oblong pit so you cannot slice through the center. Place the mango upright on your cutting board and cut the flat sides off, running your knife along the pit, so that you have two oval pieces. Score the flesh of each piece, lengthwise and crosswise, cutting just to the skin. Push the scored flesh outward by pressing your fingers on the peel to turn the flesh inside out. Run the blade of a sharp paring knife between the inside of the mango peel and the scored mango flesh to cut off the diced sections.
 

 


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