Beet Rangoon with Nut Cheese (Vegan Crab Rangoon)
For a vegan potluck the other day, I made a Raw Beet Ravioli with Nut Cheese from an Epicurious recipe:
It was delicious, but I used up all my nice big beet slices and had a cup each of the "cheese" and cream sauce leftover. Soliciting help from my Facebook friends, I came up with this recipe, using the leftover nut cheese, some bits of beet (which had come from my wonderful CSA), and scallions from my garden. Thanks especially to my childhood friend E, who has grown up to be a chef, and who came up with the idea and suggested using beets as a sweet substitute for the crab. The wrappers are homemade - a rare attempt on my part to make dough from scratch - drawing from another vegan crab Rangoon recipe on the Purple Carrot blog.
Pine Nut "Goat Cheese"
- 1/2 cup raw pine nuts
- 1/2 cup raw cashews
- 2 Tablespoons extra-virgin olive oil
- 1 small shallot, peeled and diced
- 1/4 teaspoon lemon
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon nutritional yeast
- pinch of sea salt
- dash of black pepper
- 1 Tablespoon chopped beets (1/8-in pieces), cold and dry
- 1 -2 scallion, cut into 1/8-in pieces.
Put flour in a bowl and make a well in the center. Mix 1/3 cup water with the egg replacer and pour it into the center well in the flour. Mix well with hands and then add the rest of the water, bit by bit, until it forms a dough. Knead for 5 minutes and let sit under a cloth for 30-60 minutes.
Makes about ten, but I only made five tonight because they're really best eaten immediately, and five is about all I can handle.
Yeah. That's some fried goodness.