Plant-Based Perfection from page 100
HEARTS OF PALM “CALAMARI” 1 cup (250 ml) all-purpose flour 1 tsp (5 ml) garlic powder 1 tsp (5 ml) paprika 1 tsp (5 ml) onion powder 1 tsp (5 ml) salt 2 × 14 oz (398 ml) cans hearts of palm, drained ½ cup (125 ml) vegan mayonnaise 1 clove garlic, minced 1 tbsp (15 ml) capers, chopped ½ lemon, juice only 1 tbsp (15 ml) chopped fresh dill, plus more for garnish 3 cups (750 ml) neutral-flavoured oil, for frying salt and pepper, to taste 1 In a large zip-lock bag, combine flour, garlic powder, paprika, onion powder and salt. 2 On a clean, dry cutting board, cut the hearts of palm into 1-in (2.5 cm) long pieces. Gently remove the inside core (it should pop out easily) and discard. Place palm “rings” into the flour mixture and toss to coat. 3 In a small mixing bowl, mix vegan mayonnaise, garlic, capers, lemon juice and dill. Set aside. 4 In a large saucepan, heat oil to 325 to 350 F (160 to 175 C). Working in 2 batches, remove palm rings from flour and gently place into frying oil. Cook for 5 minutes or until golden brown and crispy. Remove “calamari” from oil and place onto a paper towel–lined plate. Season with salt and pepper immediately. 5 Let cool slightly before serving. Serve alongside the aioli and garnish with extra dill. Serves 2 to 4 PAIRS WITH CRUDO NEGROAMARO ROSATO ORGANIC Italy $18.99 206406 MASI FRESCO DI MASI ROSSO Italy $21.99 61745
7 In a large skillet, heat vegetable oil and fry meatballs until internal temperature reaches 160 F (71 C). 8 If making ahead, transfer to an airtight container and store in refrigerator for up to 3 days. Makes 8 to 10 large or 15 to 18 small meatballs PAIRS WITH SPANISH TAPAS EL PETIT BONHOMME BLANCO RUEDA VERDEJO Spain $17.99 79046 ALVEAR MEDIUM DRY SHERRY Spain $23.49 112789 MUGA RIOJA RESERVA Spain $32.99 49254 SEGURA VIUDAS CAVA BRUT RESERVA Spain $19.99 158493 GONZÁLEZ BYASS TIO PEPE PALOMINO FINO SHERRY Spain $20.99 242669 TORRES PAGO DEL CIELO CÉLESTE CRIANZA Spain $29.99 384040
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