Jackfruit-Stuffed Cucumber Timbales Recipe

Cucumbers are great and I don’t eat enough of them — they’re very refreshing and cooling. They are special in Ayurvedic medicine for reasons I don’t really understand, maybe because they have a soothing-cooling effect. They go really well with jackfruit, which isn’t sweet even though it’s a fruit. Lots of people use jackfruit as a vegan “pork” but I think it’s better used in cold salads like this one.

I came up with this recipe based on a similar one from Jazzy Vegetarian and combined it with a recipe I saw on Pinterest.

Everyone thought these were delicious and could not get enough of them — hollowed out fresh cucumbers stuffed with flaky, savory jackfruit, roasted walnuts, and delicate caper puree. A fun way to eat your salad and (savory) fruit in a little drum shape.

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INGREDIENTS:

2 large cucumbers, peeled
1 can jackfruit in brine, drained OR 1 can chickpeas, rinsed and drained
1 cup walnuts, roughly chopped
3 green onions, roughly chopped
1/2 teaspoon Old Bay Seasoning or seasoning of your choice
1 tablespoon capers (rinsed), green olives, or pickle relish
1 teaspoon salt or to taste
2/3 cup vegan mayo such as Vegenaise or Just Mayo

DIRECTIONS:

Peel the cucumbers and cut them into 3/4 inch slices, set aside.

Toast the chopped walnuts in a dry pan on medium heat for about five minutes, keeping an eye on them. Once they begin to release a nice fragrance, toss them and roast for a minute more. Turn off heat and then them sit.

Drain the jackfruit and combine jackfruit, roasted walnuts, green onions, Old Bay or other seasoning, capers, and mayo in a food processor or blender. Pulse a few times until everything is minced and blended but not all the way into paste.

Hollow out the seeds cucumber rounds on one side with a small spoon so the filling can sit in there. Stuff with the jackfruit blend and serve as an appetizer or in the place of a salad.

Daily Vegan Lunch for 15 December, 2013: Spinach Falafel

vegan spinach falafel IMG_3828Shown with roasted fingerling potatoes that look like sausages and taste like what you’d expect: mini baked potatoes.

FALAFEL INGREDIENTS:

1 fifteen ounce can chickpeas (about 1.5 cups) rinsed and drained
1 cup frozen spinach, thawed
2 cloves garlic, roughly chopped
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice
2 tablespoons tahini
4 tablespoons plus one tablespoon any type of flour, I used chickpea flour
1 teaspoon cumin
Oil for frying

CREAMY TAHINI SAUCE INGREDIENTS:
1 clove garlic, chopped
1 tablespoon vegan cream cheese (I used homemade cashew cream cheese recipe from 5 September)
1 tablespoon tahini
1/3 cup water
Salt to taste

DIRECTIONS:

Make the falafel.  In a blender or food processor, combine chickpeas, spinach, garlic, 2 tablespoons tahini, cumin, lemon juice, and salt.  Process until it is almost but not quite a paste.

Transfer chickpea mixture into a bowl and add 4 tablespoons of flour, stirring in completely.  Put remaining tablespoon of flour in the middle of a plate or small cutting board.

Heat about 1 inch of oil in a pan that IS NOT NON-STICK to the smoking point.  I prefer to use a small cast iron pan for this.

Put flour on your hands from the plate and use your flowered hands to roll several meatball sized blobs of chickpea-spinach mixture.  The mixture will be a bit sticky.  Flatten each ball a little to make a flatter shape.  Drop them (carefully) into the hot oil and fry for 2-3 minutes each side or until browned.  Turn them over in the oil once.  Makes about a dozen falafels depending on ball size.

To make the sauce, combine veggie cream cheese, garlic, and tahini in a small bowl, mash together.  Add water a little at a time, stirring in as you go until it is the right thickness for you.  Add salt to taste.

Serve the falafels in oven-warmed pita bread with some shredded or chopped cucumber and tahini sauce.

Daily Vegan Lunch for 9 May, 2013: Walnut Spread and Cucumbers on Kale

Walnut spread with cucumbers on kale

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WALNUT SPREAD INGREDIENTS:

1 cup walnuts or raw walnuts (I used organic regular walnuts)
Water for soaking
2 tablespoons raw onion
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon soy sauce
1 clove minced garlic
Salt to taste

OTHER INGREDIENTS:

4 leaves kale or chard

1 cucumber, peeled, seeded, and chopped
3/4 cup chopped tomatoes (I chopped a large handful of organic grape tomatoes)
1 green onion, chopped

Soak walnuts in water for 6+ hours (I soaked them overnight). Drain walnuts and add them to a food processor with all other ingredients. Process walnut mixture, stopping intermittently and scraping down the sides with a rubber spatula. Add up to a tablespoon of water if necessary to get the mixture to puree.

Mix the chopped tomatoes, cucumber, and green onion in a bowl, set aside.

Massage kale leaves by rolling them in your fingers after washing them and generally abusing/manhandling them until they are tender. Chard would probably have worked better for these wraps but either way, they were bound to be messy. They are absolutely delicious though so it is worth it.

(I am planning on converting these into appetizers for my upcoming Recital by topping a seedless cucumber with walnut spread and sticking on an itty bitty piece of kale with a little tomato and onion on top. Hopefully it will work out.)

Take a kale leaf and spread it with 2 tablespoons of the walnut mixture. Top with a tablespoon or two of the cucumber mixture, roll up and eat.