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Online Event: The Art of Charcuterie Boards and Focaccia with Flowers

Join vegan chef Ellen Kanner to learn how to make plant-based charcuterie boards and flatbreads that are both delicious and artistic. Registration is required. Zoom link will be emailed to registrants within 24 hours of the event start time. Ages 19 yrs.+

Focaccia with Flowers

Ingredients Needed:

• 1 recipe homemade flatbread* (recipe and ingredients will be provided) OR 1 package refrigerated or frozen pizza dough, thawed (note: dough, not ready-made pizza crusts)

• olive oil

* If you’re planning to decorate your homemade focaccia during class, make the dough earlier in the day to allow for rise. You may also make it a day ahead and refrigerate dough in a covered container. Bring back to room temperature before baking. (see recipe below)

Suggested Ingredients:

You will only need a handful of each item.

• red, orange and/or yellow peppers
• grape tomatoes
• fresh green herbs such as scallions, basil, cilantro, parsley, dill, or fennel
• seeds, nuts
• slender asparagus spears
• radishes
• spiralized carrots or zucchini
• onion — red or purple onion is especially nice
• olives
• edible flowers

Tools Needed:

• chef’s knife
• rimmed baking sheet
  
  

Mezze Board

Mezze is an abundant array of tempting Middle Eastern nibbles. Quantities will depend on the size of your platter or board, and how many people you plan to feed, but as with focaccia, you won’t need a lot of any one thing. You’re limited only by your imagination!

Suggested Ingredients:

Fresh/raw ingredients:

• grape tomatoes
• pistachios (in shell okay)
• olives
• radishes, especially watermelon radish
• green beans
• red or yellow pepper
• grapes
• cucumber
• fresh herbs such as cilantro, rosemary and basil
• fresh greens, such as spinach, arugula and/or tender lettuce
• harissa roasted cauliflower (recipe follows)
• tahini sauce (recipe follows)

Prepared commercial items:

• canned artichoke hearts, rinsed and well-drained
• hummus
• baba ghounoush
• stuffed grape leaves
• vegan feta
• pita chips or quartered pita
• falafel
• dried Medjool dates
  
  

Tools Needed:

• food processor or small bowl
• rimmed baking sheet
• chef’s knife
• board or platter
• ramekins
• serving spoon and fork

S’mores Board

Suggested Ingredients:

Fresh/raw:

• carambola/starfruit
• berries, especially long-stemmed strawberries
• banana
• orange
• mint leaves and/or edible flowers

Prepared commercial items:

• crystallized ginger
• vegan marshmallows
• vegan graham crackers
• dried fruit like dried apricots, Medjool dates and dried figs
• cookies
• fudge sauce - store-bought or homemade (recipe follows)
   

Tools Needed:

• chef’s knife
• board or platter
• ramekins
• serving spoon and fork
• small saucepan
• mixing spoon

Recipes

Focaccia

Serves 6-8

Ingredients Needed:

• 1 teaspoon yeast
• 2 teaspoons sugar
• 1 cup warm water
• 1 tablespoon olive oil, plus a drizzle or two more
• 1/2 teaspoon sea salt
• 1-1/2 cups unbleached all-purpose flour *
• 1-1/2 cups whole wheat flour*

Tools Needed:

• large bowl
• measuring cups
• measuring spoons
• large spoon for mixing

Pour yeast and sugar into a large bowl. Pour in the warm water.

Swirl the bowl or stir gently to let the yeast dissolve. Let the yeast proof for 10 to 15 minutes, or until foamy.

Whisk in olive oil and sea salt.

Mix in one cup each of the unbleached and whole wheat flours, stirring, and then kneading, until dough comes together. Continue kneading and adding flour until dough is springy and smooth, not sticky.

Drizzle a little olive oil into the bowl, roll dough to coat, and cover with a cloth to keep the dough moist.

Let the flatbread dough rise at least an hour, or until doubled in size. I sometimes leave it to rise all afternoon.

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Roll dough out so it’s 1/3” inch thick, into a rectangle or oval. This is a rustic flatbread. Don’t worry about shaping it perfectly.

Dimple the dough with your fingers. Decorate as desired, pressing the vegetables and herbs down gently. Finish with a little more sea salt and a drizzle of olive oil.

Bake for 20 minutes or so, until fragrant and golden. Allow to cool slightly. Then slice into wedges or squares, or tear off pieces as desired.

Once baked, focaccia keeps refrigerated well-wrapped or in an airtight container for up to 3 days. Reheat gently.

Harissa Roasted Cauliflower

• 1 cauliflower, cored and separated into bite sized florets
• 2 tablespoons olive oil
• 1 tablespoon commercial harissa
• sea salt
• freshly ground pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the olive oil and harissa. Add the cauliflower, and give everything a gentle toss until cauliflower is well-coated.

Spread cauliflower on the baking sheet, allowing for plenty of room. Crowding results in the caulifilower steaming, not roasting.

Sprinkle generously with sea salt.

Roast for 10 minutes, then give the cauliflower a stir or a flip, and continue roasting for another 10 minutes or so, until cauliflower looks burnished, pierces easily with a fork, and has just a little char.

Finish with a little more sea salt and freshly ground pepper.

Set aside to cool.

Tahini Sauce

Makes approximately 1 cup.

• 1/3 cup tahini, well-stirred
• 1 garlic clove, minced or crushed
• 2 tablespoons fresh lemon juice, from 1 or 2 lemons
• 1/2 teaspoon cumin
• 1/2 cup warm water
• sea salt, to taste
• 2 tablespoons fresh cilantro (optional)

In a small bowl, or in a food processor, mix together the crushed or minced garlic with the lemon. Let it marinate for a few minutes, to mellow the sharpness of the garlic.

Pour the mixture through a fine mesh strainer and discard the garlic chunks. This step ensures a perfectly smooth sauce and prevents
the harsh taste of garlic from overpowering the sauce.

Pour in the tahini, cumin and 1/4 cup of water. Whisk or whizz together. Taste for sea salt. Continue to whisk all ingredients together, adding more water, if necessary. until tahini sauce is thick and creamy, but pourable.

Add cilantro, if using, and give a final whizz. Taste and adjust seasoning, add another squeeze of lemon juice or sprinkle of salt, if desired.

Any leftover sauce keeps covered and refrigerated for several days. Bring back to room temperature before serving. Stir well and thin with a little more lemon juice or warm water if necessary.

Fudge Sauce

Rich and chocolatey, low in fat and high in flavor. This recipe adapted with gratitude from vegan pastry queen, Fran Costigan.

• 1/2 cup Dutch process cocoa powder
• 1/2 cup boiling water
• 5 tablespoons organic granulated sugar or evaporated cane sugar
• 3 tablespoons pure maple syrup or agave
• 1 tablespoon mild-tasting extra virgin olive oil
• 1 teaspoon pure vanilla extract

Sift Dutch process cocoa into a medium saucepan, preferably with sloping sides.

Pour boiling water over, and mix together so the cocoa and water form a paste.

Whisking occasionally, cook the mixture over low heat, for a minute or two, or until a few bubbles form.

Pour in the sugar, maple syrup or agave, and olive oil.

Whisk everything together, forming a dark, glossy sauce. Keep whisking until mixture starts to boil. Turn off the heat, keep the pan on the burner and continue whisking for another minute.

Add the vanilla, and whisk for a final minute or so to combine.

The sauce will thicken slightly as it cools. Enjoy now or let it cool completely, then pour into a jar with a tight-fitting lid and refrigerate until ready to use.

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