Chart-topping songwriter Linda Perry and her rocking brother, Chef Jay Perry joined the ladies for “The Talk Food Festival.” They made a delicious vegan meal that you can make for dinner tonight. Here are the recipes from today’s show!
Recipes courtesy of Chef Jay Perry
QUINOA TRIO BLEND WITH ROASTED VEGETABLES
3 cups organic tri-color quinoa
1 tbsp. turmeric
6 cups water
½ tbsp. kosher salt
Rinse the quinoa thoroughly before cooking and place in sauce pot.
Add water, salt and turmeric to pot and bring to boil. Reduce the heat to medium and cover until water is absorbed, 15-20 minutes. Remove and let cool.
¾ cup yellow quinoa
1/3 cup roasted beet
1/3 cup roasted sweet potato
½ oz. fresh grilled kale
1/8 cup raisins
2 tbsp. fresh green onion, chopped
½ cup grilled corn
2 avocados, diced
Cilantro Lime Dressing
2 bu. fresh cleaned cilantro
2 oz. agave nectar syrup
8 tbsp. lime juice
4 cloves fresh peeled garlic
½ tbsp. kosher salt or Himalayan salt
1 tsp. whole black peppercorn
½ tsp. Chile de Arbol powder (see recipe below)
8 oz. canola oil
1 cup dairy free mayonnaise
Combine all ingredients in a blender, except the oil and lime juice. Blend to fully incorporate.
Slowly add oil until done. remove and place in a container.
Whisk in lime juice and cover. Label, date and place in fridge until ready to use.
Chile de Arbol Powder Spice
½ oz. de Arbol chile
Toast chilies in a medium size fry pan until it develops a light nutty aroma. Cook 2-3 minutes on each side on medium heat. Make sure not to burn the chilies.
Remove from heat and discard stems.
Place in a spice grinder and make powder.
Store in container for use.
Creamy Chipotle Dressing
Chipotle chili pepper in adobe sauce
1 oz. achiote paste
1 large shallot, peeled
2 tsp. minced garlic
2.5 oz. agave nectar syrup
2 cups dairy free mayonnaise
¾ tbsp. kosher salt
8 tbsp. lime juice
1/3 whole black peppercorns
24 oz. canola oil
Combine all ingredients, except canola oil, in a blender and blend until all incorporated.
Slowly add the oil until finished.
Taste and make sure flavor is right before storing in a container.
Label, date and store in fridge until ready to use.
Combine all ingredients except dressing.
Squeeze lime wedge and fold.
Place in a dish and garnish with lime and dressing.
Hierloom Liquid Caprese
Yields 4 cups
3 lbs Heirloom tomatoes
1 cup blanching water
1 tsp Sea salt
Chinois or regular strainer
Make an “X” on bottom of tomato.
Blanch Tomatoes and shock.
Chop tomatoes and place in blender with water and salt. Set to high speed blend. Place cheese cloth on strainer and pour liquid in. Let naturally drain (2 hours) until all water passes through.
14 oz. basil leaves
1 oz. parsley
2 cup salad oil
Place all ingredients in high speed until puréed. Pour oil through cheese cloth and strainer 15-20 minutes (let drain naturally). Yields about 4 oz. of oil.
Store bought Balsamic syrup
Cubed tofu seasoned with Himalayan sea salt
Pour 1. 5 oz. of tomato into shot glass.
Add 1 table spoon of oil to each glass.
Pour 2 tsp balsamic syrup in glass.
Skewer seasoned tofu and place on glass.
Chocolate Cream with Sweet Tofu
28 oz. vegan dark chocolate
2 cups soy creamer
1 vanilla bean
1 ea tofu pack (14 oz.)
1 cup brown rice syrup
1 can soy whipped cream (optional)
Tuile cookies (optional)
Heat up cream. Split vanilla bean and scrape the pods. Add to cream. Bring to boil and remove.
While cream is heating up, chop up chocolate into small pieces. Place in stainless bowl. Add liquid to chocolate and let stand for 20 minutes. Whisk chocolate and pour into preferred glasses or jars. Place in freezer for 4 hours.
Remove tofu and add to blender along with syrup and blend until texture is smooth. Set in freezer for 1 hour.
Remove Chocolate and spoon tofu cream on top 1.5 oz. to cover surface area. Top with soy whip cream. Garnish with tuile.