Snacks on a Plane

Fasten your seat belts and try to get comfortable; it’s going to be a long flight. You’ve downloaded hours of music and movies well in advance, kept your smartphone within easy reach, and even remembered the disinfectant wipes for those grimy in-seat remote controls. Long-haul flights are never fun, but you’ve prepped and packed well, done the research and steeled yourself for any length of idle time. Certainly, you’ve considered the food options, perhaps even locking in your ticket or choosing a seat. Vegan meals are more widely available than ever, providing essential sustenance when there’s no land in sight for half a day or more, but they still leave quite a bit to be desired.

Snacks are absolutely essential at this critical moment. Countless lists extol the virtues of sturdy grain salads, granola bars, and freeze-dried fruits, but what is it that we need to avoid? As I prepare to embark on an intimidating 14-hour flight, I considered the options for truly terrible choices to bring as in-flight foods.

BAD snack ideas that should remain grounded are as follows:

  • Yogurt, applesauce, and pudding over 3.4 ounces, which is the greatest amount of any “liquid” you can bring on board. That amounts to less than 1/2 cup, so why bother?
  • Dips and spread of all sorts, including but not limited to hummus, peanut butter, salsa, ketchup, and cream cheese. Packed separately, they can be considered a liquid, but you might be able to get around this restriction by bundling them into some kind of sandwich assemblage.
  • Peanuts in general, because you never know when you might be sharing space with an allergic passenger.
  • Whole fruits and vegetables. There are some exceptions to this (like bananas and apples) but many countries have restrictions on fresh produce. For your best bets, always cut and prepare them in advance, stashing them in ziplock bags for later. Smaller, peeled, or pitted, they’re usually easier to munch on without utensils, too.
  • Saucy dishes or overfilled containers, which could get very messy in case of turbulence.
  • Tofu/chickpea egg salad or fishless tuna salad in any format, because such strong odors are unlikely to be appreciated by anyone within a 10-foot radius… Which may very well be the whole plane.
  • Chips or crackers packed in zip lock bag. Factory-sealed is fine, rigid Tupperware will work, but I promise that any other attempts at conveyance will end in a sad handful of crushed crumbs.
  • Raw cauliflower, broccoli, or cabbage for most people. I mean, you know your body, but this kind of roughage just… Don’t sit well with most people. I’ll just leave it at that.
  • Excessive onions or garlic. Pretend you’re on a date with the other 100+ passengers on the flight; that dragon breath will not win you any new friends.
  • Caffeinated drink mixes, despite the fact that fun flavors might make it easier to drink more water. You don’t need extra energy to sit on your butt all day; the excess is likely to make you more agitated and anxious.

What’s on your no-fly list? Did you have to learn the hard way, or suffer from the poor decisions of your fellow flyers? Hopefully no one has to travel on an empty stomach after carefully weighing the choices!

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Birthday Free For All

As a closeted couponer, there are few things that give me more joy at the checkout line than seeing the bottom of my final total drop out after scanning a few little slips of paper. It’s not uncommon for fellow shoppers to crane their necks away from glowing smartphone screens, startled to see such impressive savings. Where does all this free money come from, and how can they get in on the game?

Daily grocery shopping is nothing compared to the embarrassment of riches one can collect on their birthday. Planned out properly, you could eat for free for weeks, if not your whole birthday month! Plenty of roundups exist online, but few, if any, take veganism into consideration. After posting about all my loot on Instagram a few years in a row, I’ve decided to lay out the spoils of my plunder in one post for easy future reference. These options include smaller stores that have only a few outposts located on the west coast, and larger chains that you may or may not wish to endorse based on ethics, so your mileage may vary. Many more independent local shops will likely offer discounts if you just ask, so whenever you’re out shopping, don’t be afraid to mention it!

Starbucks: Sign up for Starbucks Rewards and get a free drink or prepared food item upon registration and for your birthday. Almost any of the drinks can be veganized thanks to the option to substitute soymilk, almond milk, or coconut milk. Just avoid the pumpkin spice, white mocha, caramel brûlée syrups, caramel sauce, java chips, and of course, whipped cream. Many stores now offer a highly serviceable brown rice bowl if you’re hungry for something more substantial.

Rubios: Although best known for their cheap fish tacos, if you sign up for the Beach Club mailing list, you can score a free grilled veggie taco right away, and a free entree on your birthday. My favorite pick is the Balsamic & Roasted Veggie Salad, with extra veggies and avocado because hey, it’s all free! Don’t forget to load up on as much salsa as you can carry at the self-serve salsa bar too.

Flacos: You’ve gotta hike out to their solo Berkeley location, but trust me, it’s worth a trip from anywhere. Just show up with your ID on the exact date of your birthday to get an entree of your choice, including rice, beans, and salad. That means you can dig into their superlative tamales, tacos, taquitos, or huarache, on the house!

Jamba Juice: Become a Jamba Juice Insider for $3 off your next purchase, and any small juice or smoothie your heart desires on your birthday. Opt for an all-fruit blend to avoid the yogurt or sherbet bases, or get a bit more creative. I’ve found that by ordering the Cookies ‘n Cream Protein Shake with soymilk and soy protein, it becomes a sweet vegan treat!

Yogurtland: Register for Real Rewards and let the froyo flow! Okay so it may be soft serve sorbet, since only the syrup-based options are vegan, but that still shakes out to over two dozen potential flavors to choose from. It’s not all fruit either; that dark chocolate sorbet is nothing to scoff at. Get your first free 3-ounce swirl as soon as you sign up, and another on your birthday.

CREAM: Speaking of sweet, get ready for dessert by snagging a free sundae at any CREAM location. Take your pick of one vegan cookie (oatmeal, banana chocolate chip, or “fudging awesome” chocolate), one scoop of ice cream (soy-based blueberry or mint chocolate chip) and any two toppings when you sign up for their CREAM Rewards Program.

San Francisco Soup Co. and Ladle & Leaf: They go by different names but these two soup-slingers are really the same brand. Redeem a free bowl of soup on your birthday after signing up for their newsletter at either shop, and don’t forget to snag a free roll while you’re at it! Vegan options are clearly marked on the board, and there’s always at least one available everyday. You can’t go wrong with a comforting lunch of split pea soup or southwestern corn chowder, but keep your eyes peeled for special offerings on the daily menu, which vary by location.

Proper Food: Growing in leaps and bounds, this one tiny startup now has closet-sized outposts all across the downtown San Francisco area. Download the Thanx app and register for the Proper Food rewards program to get discounts all year round, and $8 off any purchase on your birthday. That’s a free box of tofu spring rolls, hummus and vegetable platter, or bowl of oatmeal!

Moe’s Southwest Grill: Welcome to Moe’s! If you’re familiar with this ubiquitous rally cry, you already know that there’s plenty of tofu, beans, rice, and plant-based goodness to go around at this quick service establishment. What you might not know is that by signing up for the Moe’s Rockin’ Rewards, you can walk out with a completely free burrito on your birthday. Load it up with all the good stuff, including guacamole, and come hungry because these are some behemoth tortilla torpedoes.

Project Juice: Also available through the Thanx app, redeem a free wellness shot along with a 10% discount on anything else purchased on your birthday with registration. If you plan it right, you can combine this deal with $5 off for following them on social media, and get a seriously healthy discount on some liquid nutrition.

Veggie Grill: Download the Veggie Grill Rewards app to your phone to cash in on $5 off your purchase, both when you sign up and when your birthday rolls around! That’ll net you a free soup, mac and cheese, mini wrap, black bean and quinoa mini bowl, side of fries, cauli-mashed potatoes and gravy, fresh little salad, multiple veggie sides, or a dessert. With so many tempting choices, you can easily stretch that fun money into a satisfying snack or light meal.

Pinkberry: Go froyo! Join the Pinkberry loyalty program through the mobile phone app for free and you’ll instantly earn a generous swirl of the frozen creamy confection with four toppings from the array of fresh fruits, nuts, crushed Oreos, mochi, and popping boba. Non-dairy froyo flavors will vary by store, but you can always count on finding at least one creamy treat to cool down with. Coconut and salted caramel coconut provide a more ice cream-like soft serve indulgence, while simply fruit peach passion and tropical mango offer a lighter, more refreshing experience. Take a peek at all the ingredient information here.

Dunkin’ Donuts: DD Perks offers a free beverage upon registration and on your birthday, but there is a small catch: You need a card to create your account, which means dropping some actual cash in advance. The good news is that you can load as little as $5 to get started, and if you’re already inclined to make a stop for coffee, that shouldn’t be such a big sacrifice. Dunkin’ Donuts has even made the work of sussing out the vegan options easy by rounding them up in a handy guide.

Pressed Juicery: Create an account under your phone number next time you make a purchase, and you’ll be treated to any full-sized bottle you fancy when it’s time to celebrate your birthday. Make the most of this opportunity by trying one of the creamy nut milks that usually fetch top dollar.

Sprinkles Cupcakes: What’s a birthday without cake? Sprinkles understands that we’re not all up to the task of baking amidst all the festivities, which is why they’re kindly gifting all the lucky birthday girls and guys who join Sprinkles Perks with one cupcake on their big day. I hope you like red velvet because that’s the only vegan flavor, but hey, who could really complain about free cake?

Peets: More free coffee, yes, but not just any coffee. Fancy coffee that you can top with whipped coconut cream! Blend up a decadent Javiva with almond or soy milk, warm up with a cup of thick hot chocolate, or cozy up to a seasonal latte with billowing mounds of the exclusive tropical topping, in any size from small to large, all compliments of this national chain. Beware that Peetnik Rewards are only accepted at select locations, so call ahead to your nearest outpost to make sure they’re in on the deal.

Ike’s: I like Ike, and you will too once he treats you to a generous full meal for your special day. That includes any sandwich, along with a bag of chips and a drink. Almost anything on the extensive menu can be veganized, and some of the best combinations aren’t even listed in store so don’t be afraid to ask. One of my favorites is the Tom Brady; breaded meatless chicken, mushrooms, avocado, and non-dairy cheese. Sign up for the e-club to get this offer, or email customer service directly. They’re super responsive and very friendly!

Regal Theatres: I wouldn’t suggest you go to the theatre just to snag a snack without seeing a movie… But you certainly could, free of charge, when you go to any Regal Theatre after signing up for the Crown Club. Representatives have confirmed that their fluffy kernels, including popcorn salt and buttery topping, are all vegan, dairy-free, and gluten-free. You’ll get a free popcorn valid within a week of your birthday, as well as other delicious discounts all year round to compliment your cinematic experience.

VeganBurg: If you’re craving more comfort than cleansing, head out to the Haight with that same FiveStars app booted up and ready to go. VeganBurg has made their name on juicy meatless patties, but the free swirl of soft serve they’re offering to celebrate your birthday is no trifling consolation prize. It comes only as a creamy vanilla blend, but will definitely hit the spot after a long day of hustling for freebies.

Milkbomb: As the name might suggest, this isn’t exactly the most vegan-friendly scoop shop in the bay area, but they do offer at least one or two flavors of dairy-free sorbet to satiate your sweet tooth. Sign up for their email newsletter and get a complimentary scoop on the exact day of your birthday only.

Sephora: Rounding out the list with some non-edible pampering, this one is for all you glamorous makeup enthusiasts out there. Become a Beauty Insider to earn rewards for your cosmetic purchases all year round and cash in on free luxury minis on your birthday. Those deluxe samples change every year and there’s always two or three options to chose from, but bear in mind that not all brands are cruelty-free, so do your research before showing up at the counter to cash in.

Baskin-Robbins: Believe it or not, this old school ice cream parlor is churning out some “accidentally” vegan treats these days. Flavors vary depending on the store and time of year, but the total selection of dairy-free scoops includes Horchata Ice, Lemon Sorbet, Lime Daiquiri Ice, Strawberry Sorbet, and Tropical Ice. Sign up for the Birthday Club and you’ll get to chill out with a free kids scoop (2.5 oz) of any flavor your heart desires.

Bamboo Asia: Get a taste of Vietnam, Japan, or India all under one roof, customized to your tastes! Bamboo Asia offers a free “lite” bowl through the FiveStars app, which includes any base of greens, rice, or noodles, one protein, one veggie, three toppings, and two sauces. For me, that means teriyaki tofu with eggplant chips, hella pickled cucumbers, and yes, avocado is included as a complimentary topping! There’s a meatless main on every station, giving you ample options for whatever world cuisine you’re craving. While you’re there, don’t forget to consult Yelp for possible check-in bonuses, which have ranged from free sodas to sweets in the past.

The Habit Burger Grill: The Habit Burger Grill has been offering free birthday Charburgers for years now, but only recently started offering veggie burgers as a regular menu staple. Now that’s something to celebrate all by itself! Join the CharClub and when your special day rolls around, order the veggie burger on a French roll, wheat or seeded bun, or wrapped in lettuce. The sourdough is grilled in butter, but there are so many other choices, you’ll have yourself a hearty meatless meal no matter what.

Do you know about more vegan birthday freebies to add to the list? Let me know and I’ll keep this post updated!

Grace Under Pressure

The race is on: Stomachs are rumbling and the call for a quick, cozy dinner is at fever pitch. Even the thought of bundling up to grab Chinese takeout seems onerous, too exhausting after spending so much time on the road or at work already. Besides, once jackets are off and pajama pants are on, there’s no going back.

I have good news for you. Believe it or not, the makings of a hearty, warm, restorative meal are already sitting in your pantry, and they’ll come together in mere minutes, with minimal effort. You don’t even need to leave the plush luxury of your bunny slippers to make it happen.

Could there be anything more comforting than a big bowlful of velvety tomato soup? Whole cashews are cooked right into the mix for this almost instant blend, transforming humble broth and vegetables into an impossibly luscious, creamy bisque. Fire-roasted and sun-dried tomatoes join forces to lend a robust, full-bodied tomato flavor that tastes like it spent all day simmering on the stove; only you need to know it needed just a few minutes in the pressure cooker.

No fancy equipment? No problem. Bring out your standard soup pot and plan to simmer for a little bit longer. It may be difficult to wait, but it’s worth the extra time, and still beats greasy lo mein by a long shot.

Heat ‘n Eat Creamy Tomato Bisque

1 Tablespoon Olive Oil
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Minced
1 Teaspoon Salt
4 Cups Low-Sodium Vegetable Stock
1 (28 ounce) Can Fire-Roasted Crushed Tomatoes
1/2 Cup Sun-Dried Tomatoes
1/2 Cup Raw Cashews
2 Tablespoons Nutritional Yeast
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Ground Black Pepper
1/2 Cup Julienned (Thinly Sliced) Fresh Basil

Heat the oil in your pressure cooker set to sauté function. Add the onion and garlic and cook until softened; about 5 minutes. Sprinkle in the salt and continuing cooking for about 10 minutes, until the onions begin to evenly brown. Be patient while caramelizing the onions because the more golden-brown they get, the more-flavorful your soup will be.

Pour vegetable stock into the cooker along with the undrained can of tomatoes, sun-dried tomatoes, cashews, nutritional yeast, vinegar, and black pepper. Lock the pressure cooker lid in place and close the steam vent.

Seal and cook over high pressure for 8 minutes. Once the cooking cycle has completed, quick-release the steam vent to quickly break the seal.

Transfer the soup to a blender and thoroughly puree until completely smooth. Ladle into bowls and garnish with basil to serve.

Makes 4 – 6 Servings

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Carbivore

WAIT! Before you start folding up the picnic table and packing away the lawn darts, let’s pretend like it’s still summer for just a little bit longer, please? While everyone else rushes to embrace the new pumpkin-infused season, plenty of warm, sunny days remain in the forecast yet, with much of the west coast in particular still due for a solid heatwave soon. Despite what the calendar may tell you, take a look outside before donning that heavy sweater. Let’s party like fall is but a distant concept for later days, concerning only overly cautious weathermen determined to throw shade on our fun.

My encouragement is of course entirely self-serving, but you see, it would be a shame to sit on this great pasta salad for another full year. Inspired by a trip to Baia Pasta, my neighbors in Oakland that I never knew lived next door all along, such incredible noodles need little ornamentation to shine on any table.

These small-batch artisan noodles are making a big splash nationwide thanks to an obsessive level of passion for every detail. Obvious considerations are the specific amounts of protein, moisture, type of flour, but what about the drying temperature and time? Procuring the unique shapes and the obscure dies to extrude them? Determining the types of wheat that can endure such a demanding process without breaking, dissolving, or crumbling under the pressure? That’s to say nothing of the unconventional seasonings blended into some of the more colorful pastas, giving rise to a full rainbow of bright, bold flavors.

Organic durum, whole durum, spelt, whole spelt, and whole khorasan wheat are the foundations of each charming twist, twirl, and tube. Pale, limp spaghetti strands are no where to be seen here, and you’d never miss them in the first place.

To fully celebrate such an exquisite yet uncomplicated staple, the greatest (and most challenging) task for the cook is to simply not mess with perfection. It’s already great as is- What more could one add?

In this case, my inclusions are more like additional refrains of the chorus, echoing and underscoring what already got the crowd off their feet to sing. Beautiful Organic Durum Wheat Flavored Soup Radiatori (Dynamos) are infused with beets, spinach, and tomatoes, which are exactly the same guests I invited to harmonize. Yes, that’s why it’s the BeST pasta salad, but for more than that cute pun alone. Accented with an invigorating punch of fresh basil, savory yet subtle white miso, and a light kiss of buttery avocado oil, it might very well be best dish of the season altogether, if we can sneak this last ode to summer in, right under the wire.

Smothering any of the superlative pastas from Baia with a heavy sauce seemed a crime, though I’ll readily admit, later experiments with mac and cheese were a stunning success…

But that can wait for colder days. For now, let’s revel in the fading sunlight, the last call of summer, until we reach the very bottom of the bowl.

BeST Pasta Salad

2 Cups Grape or Cherry Tomatoes, Halved
1 Medium Gold Beet, Peeled and Spiralized
8 Ounces Rainbow Radiatori Pasta, Cooked, Rinsed in Cold Water, and Thoroughly Drained
4 Cups Baby Spinach
3 Scallions, Thinly Sliced
1 Clove Garlic, Very Finely Minced
1/4 Cup Avocado Oil
3 Tablespoons Sherry Vinegar
2 Tablespoons White Miso Paste
1/2 Cup Fresh Basil, Roughly Chopped
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper

As you might imagine, this pasta salad comes together very quickly and easily. If you’ve gone through the trouble of prepping the ingredients as listed, you probably aren’t even reading this instruction right now. That’s okay; I wouldn’t bother either. Simply toss everything together until well blended, and either enjoy immediately, or chill for up to 4 hours. Savor a taste of summer all over again.

Makes 4 – 8 Servings

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Can You Hack It?

The following text is an excerpt from my latest cookbook, Real Food, Really Fast. Get more speedy tips and tricks, along with over 100 delicious, lightning-fast recipes inside! Better yet, if you’re in the SoCal area this weekend, catch me at the California Vegetarian Food Festival on Saturday, September 29th, where I’ll be demonstrating my infamous Garlic Bread Soup. Come early to snag a seat, and come hungry for generous samples!

The single most important ingredient in any recipe can’t be measured in tablespoons or cups, nor can it be bought, borrowed, or stolen. That extra piece of the puzzle that most cookbooks fail to address is you, the intrepid cook, boldly venturing forth to explore new culinary territory. Anyone can read a recipe and it doesn’t take a classically trained chef to chop an onion, but there are certain steps that can be taken to speed through prep work in record time. To better prepare your vegetables, you must prepare yourself. Move with intention and a sense of urgency; know your next step before you get there to keep dancing through the routine with grace. That also means reading through each recipe from start to finish so there are no surprises halfway through the hustle.

Whether you’re a seasoned pro or a new cook, the following suggestions should help tune up your techniques to get food on the table faster than ever before.

  • Citrus: Always zest lemons, oranges, and limes first, before slicing or juicing. While they’re still whole you’ll have more surface area to work with, and a better base to hold so you’re less likely to grate your fingers at the same time. Then, to extract the most juice as possible, microwave for 10–15 seconds to gently warm, and roll them firmly against the counter to break down some of the cell walls before cutting in half and squeezing.
  • Garlic: Separate the cloves and give each one a sharp whack with the side of your knife to instantly loosen the skins. You should be able to pick the peel right off. Once cleaned, you can continue smashing and mashing them with the side of the knife, rather than the blade, to yield a quick, coarse paste that can be used instead of a fine mince.
  • Ginger: Don’t bother breaking out the peeler to remove the tough outer skin. Use a paring knife to shave away the exterior if needed, but better yet, buy very young, fresh ginger that doesn’t need to be peeled in the first place. In Japanese markets, this is referred to as “myoga.”
  • Cauliflower or Broccoli: Pare away the leaves and trim down the excess stem. Place the head in a large, clean plastic bag, and twist it closed. Bang the whole thing down on the counter repeatedly, stem-side first, to easily break it down into bite-sized florets.
  • Cherry Tomatoes: Instead of chasing around each tasty red marble and slicing them in half one by one, slash straight through a whole batch in one fell swoop. Place a generous handful between two plates and gently press down to keep them all stable and still. Use an exceptionally sharp knife to cut horizontally through the center to cleanly halve tomatoes.
  • Corn: Once cooked, shuck corn quickly by slicing off the bottom of the husk and simply pushing the ear out, leaving the messy silk behind.
  • Cherries (and Olives!): Don’t bother with a unitasking cherry pitter if you’re unlikely to use it more than once or twice a year. Place each cherry on top of an empty glass soda or beer bottle, and use a chopstick to poke out the pit, pushing it straight down into the bottle.
  • Non-Dairy Milk: Whip up an instant dairy-free beverage by simply combining 2 tablespoons of your favorite nut butter (almond and cashew are my favorite options, but sunflower, peanut, and pecan are also excellent alternatives) with 1 cup of water in your blender. Blend until smooth and use as is for savory cooking or baking, or add up to a tablespoon of sugar, agave, or maple syrup to sweeten it for drinking.

Why cut and chop with conventional techniques when you can hack your way to faster food prep? Some specific foods hold secret shortcuts that will leave traditional methods in the dust.

Munch Madness

Considering the fervor surrounding Superbowl festivities and all associated opportunities for eating and drinking, it’s surprising that little of that enthusiasm seems to carry over for March Madness. Speaking as an uninformed observer, it strikes me as an even more promising excuse to indulge, being spread out over a number of weeks with numerous chances to try new celebratory snacks. It’s hard to resist the classics, especially when you have limited time to pull out all the stops, but when you can dabble with different recipes for each match, even fair-weather sports fans can get into the spirit. That’s where I come in.

Top picks for any appetizer bracket will always include dips. Guacamole is the reigning champ these days, but hummus, queso, artichoke and spinach, and good old salsa are definitely contenders. That said, my bet is going to the underdog this round, the old-school favorite that doesn’t get its fair due these days. Sour cream and onion has proven its worth in all variety of savory bites, though its influence usually ends at the dusty bag of potato chip crumbs.

More substantial than those thin crisps and less messy than any dipping situation, sour cream and onion arancini elevate the proven allium medley into a self-contained appetizer worthy of a special occasion. Whether or not that happens to include hollering at the TV while baskets are made or missed is entire up to you.

Jasmine rice, tender and aromatic, is my unconventional selection in this particular baked rice ball. Mahatma Rice sources the very best grains from Thailand; a commitment to quality that’s evident in every bite. Naturally, it pairs brilliantly with Asian flavors, like the subtle nuances of lemongrass, cilantro, chilies, citrus, basil, and coconut milk, but is versatile enough to support any seasonings. Find Mahatma Jasmine Rice using their store locator, and your efforts will be paid off in spades of flavor.

Crisp on the outside, creamy and rich on the inside, you could be fooled into thinking that this was every bit as decadent as the original inspiration. Believe it or not, these arancini are actually baked, not fried, and pack a powerful punch of protein thanks to the addition of homemade tofu sour cream. Dehydrated onion flakes take the place of a breadcrumb coating, enhancing the allium aroma and lending a deeply toasted taste at the same time. You’ll even score some bonus points for having a naturally gluten-free option, too!

Whether or not you’re into basketball, you can’t lose with such delicious savory morsels on your team.

This post is sponsored by Mahatma Rice, but all content and opinions are entirely my own.

Sour Cream and Onion Arancini

1 1/4 Cups Mahatma Jasmine Rice
2 1/2 Cups Reduced Sodium Vegetable Stock
2 Tablespoons Olive Oil
1 Large Yellow Onion, Diced
3 Cloves Garlic, Minced
3/4 Teaspoon Salt
1/4 Cup Nutritional Yeast
1 Tablespoon Onion Powder
1/2 Teaspoon Ground Black Pepper
2 Tablespoons Lemon Juice
1/2 Teaspoon Dijon Mustard
1/3 Cup Pureed Silken Tofu*
1/4 Cup Mochiko (Glutinous Rice Flour)
3 Scallions, Thinly Sliced
1/4 Cup Mochiko (Glutinous Rice Flour)
1/2 Cup Dehydrated Onion Flakes

*Depending on preference and availability, you could substitute Greek-style vegan yogurt instead.

Preheat your oven to 400 degrees and line a baking sheet with a silpat or parchment paper.

Combine the rice and vegetable stock in a medium saucepan over moderate heat. Cover and bring to a rapid boil. Reduce the heat to maintain a gentle simmer, and cook for 15 – 18 minutes, until all the liquid has absorbed and the rice is tender. Keep covered to finish steaming and set aside.

Meanwhile, place a medium skillet over moderate heat on the stove and begin the warm the olive oil. Once shimmering, add the onion and garlic, stirring periodically. Season with salt and continue to saute for another 10 – 15 minutes, until aromatic and lightly golden brown. Transfer to the pot of rice.

Mix in the nutritional yeast, onion powder, black pepper, lemon juice, mustard, silken tofu, and scallions next, stirring thoroughly to make sure that the seasonings are evenly distributed throughout. Add in the mochiko last.

When the rice is cool enough to handle, use an ice cream scoop and lightly moistened hands to roll out approximately 1/4 cup of the mixture for each arancini. Toss gently in the onion flakes, pressing lightly to adhere and completely coat the outsides. Place the finished arancini on the sheet pan and lightly spray all over with oil.

Bake for 20 – 25 minutes, until golden brown and crisp.

Makes 16 – 18 Arancini

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