Forget about plastic grass and dime store chocolates: we asked our visual team to… >
A Bespoke Easter Basket
Forget about plastic grass and dime store chocolates: we asked our visual team to dream up four uniquely Anthropologie Easter baskets and boy, did they deliver!
Now That’s Entertaining: Chocolate-Stuffed Vegan Beignets
A vegan cookbook isn’t usually the first place we’d look for a dessert recipe… >
Now That’s Entertaining: Chocolate-Stuffed Vegan Beignets
A vegan cookbook isn’t usually the first place we’d look for a dessert recipe—let alone a decadent, chocolate-stuffed, deep-fried one. But then again, Rich Landau and Kate Jacoby aren’t your typical vegan chefs. The husband-and-wife team behind Philadelphia’s much-loved Vedge restaurant are veritable veggie wizards, not bound by the laws of butter or charms of cheese. Sugar-dusted and seriously addictive, these beignets are just one of the surprising treats in their latest cookbook.
WHAT YOU’LL NEED
(Makes 24 beignets)
¼ cup granulated sugar
1½ tsp. active dry yeast
3½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ cup vegan cream
2 tbs. vegan shortening
1 cup bittersweet chocolate chips
1 cup powdered sugar
1 tsp. ground cinnamon (optional)
4 cups canola oil for frying
HOW TO MAKE IT…
Stir together the granulated sugar and yeast in a small bowl with 1 cup warm water (about 110°F). Once the sugar is fully dissolved, set the mixture aside for about 20 minutes to let the yeast activate. Meanwhile, sift the flour, baking powder, and salt into a large bowl.
Warm the vegan cream and vegan shortening in a small saucepan over low heat just until the shortening dissolves, about 5 minutes. Stir the cream mixture and add it to the flour mixture. Stir until just combined. Add the yeast mixture and begin kneading with your hands until the dough is smooth, about 2 minutes. Cover the dough with a kitchen towel or plastic wrap and set aside in a warm area to rise for 1 hour.
Line a sheet pan with parchment paper. Cut the dough into four sections, then cut each section into six chunks. Flatten each chunk into a little disk and place about 10 chocolate chips in the center. Bring all the edges up to meet each other like a little Chinese dumpling, then pinch together a tight seam. Set the sealed beignets on the prepared sheet pan. You can refrigerate the stuffed beignets or keep them at room temperature for up to 30 minutes while you heat your fryer.
Sift the powdered sugar and cinnamon (if using) into a medium bowl and set aside. Heat the canola oil in a medium saucepan to 365°F, using a deep-fry or candy thermometer to measure the temperature. (A countertop fryer will also work beautifully, if you have one.) Fry four beignets at a time for 4 minutes each, flipping them halfway through cooking. Remove the beignets with a slotted spoon and transfer to a plate lined with paper towels. Let the beignets rest for 20 seconds before lightly tossing them in the bowl of powdered sugar. Serve immediately.
Find out how to make two fresh veggie dishes from Vedge here.
Now That’s Entertaining: Fresh Veggie Dishes from Vedge
Dining out and eating healthfully don’t always go hand-in-hand. But we’re… >
Now That’s Entertaining: Fresh Veggie
Dishes from Vedge
Dining out and eating healthfully don’t always go hand-in-hand. But we’re lucky here in Philadelphia, for our hometown is also home to Vedge, a local fave and rising star on the national culinary stage, a restaurant equally dedicated to the principles of vegan living and elegant eating. For those of you not logistically fortunate enough to count Vedge among your dining options, chef-owners Rich Landau and Kate Jacoby have provided two delicious, quick-to-make, veggie-centric recipes from their recently published cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, that you can prepare at home.
Baby Scarlet Turnips and Their Greens with Garlic Jus
The turnip, a relative of the radish, is not the easiest vegetable to love. While it does make a surprisingly light and almost fluffy puree, its flavor can sometimes be a bit astringent, which is why turnips must be used only when they are very fresh. Enter the baby scarlet turnip, with its bright, sweet flavor and crisp greens—it will make you a turnip lover after one bite. This dish is built around the natural flavors of baby scarlet turnips, but if you can’t find them, just use standard turnips, cut into 2-inch chunks.
Prep time: 5 minutes
Cook time: 15 minutes
Serves 2 to 4
1 pound baby scarlet turnips with their greens
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
Preheat the oven to 400°F. Bring a large pot of salted water to a boil over high heat and prepare an ice bath. Chop the greens off the turnips, leaving about 1 inch of the stems intact. Chop the greens into 1-inch lengths. Set aside the greens. In a medium bowl, toss the turnips with 1 tablespoon of the oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Transfer to a sheet pan and roast until fork-tender, 6 to 8 minutes. Remove from the oven and set aside to cool.
Meanwhile, blanch the chopped greens in the boiling water for 2 minutes. Drain the greens, shock in the ice bath for 5 minutes, then drain thoroughly. In a large sauté pan, heat the remaining 1 tablespoon oil just until it ripples. Add the garlic and cook, stirring, until it is light brown, 3 to 5 minutes. Remove from the heat, then deglaze the pan with ½ cup water. Add the blanched greens to the pan, return to the heat, and heat through, 2 to 3 minutes, making sure not to overcook them. Transfer the greens and jus to a serving dish and arrange the roasted turnips on top. Serve immediately.
Marinated Chioggia Beets and Their Greens with
Nigella Seeds and Sherry Vinegar
My latest obsession is nigella seed. Known also as black cumin or wild onion seed, it offers an exotic flavor and a crunchy texture to your cooking. Here, they pack a little punch of earthy pungency on top of the sweet candy-striped Chioggia beets. If Chioggia beets are unavailable, standard beets will work just fine in this recipe.
Prep: 5 minutes, plus 15 minutes resting time
Cook time: 15 to 30 minutes
Serves 2 to 4
1 large bunch Chioggia beets, their greens separated (1 to 2 pounds)
¼ cup canola oil
¼ cup sherry vinegar
2 teaspoons nigella seeds
1 teaspoon salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat and prepare an ice bath. Blanch the greens for 2 minutes. Use tongs or a sieve to transfer the greens to the ice bath. Shock in the ice bath for 5 minutes, then drain thoroughly. Leave the water boiling. Using the same boiling water, boil the beets until fork-tender, anywhere from 12 to 30 minutes depending on the size of the beets. Drain the beets and set them aside to cool. Meanwhile, combine the oil, vinegar, nigella seeds, salt, and pepper in a medium bowl. Toss the blanched greens in this dressing. Rub the warm beets with a kitchen towel to remove the skin without dyeing your fingers. Dice them into 1-inch cubes and toss in the vinaigrette with the greens. Let stand at least 15 minutes or up to 2 hours, then serve.
Photography by Michael Spain-Smith