Deaf Chilates

Apricot, Almond and Chickpeas Tagine with Zucchini, Basmati rice and Chermoula

Ingredients 2 Person 34 oz Veggie Stock Concentrate
3 tbsp sour cream
13.4 oz chickpeas
1 onion
1 zucchini
1 lemon
1 garlic clove
1 jalapeño
1 oz dried apricots
1/4 oz cilantro
1 tbsp Tunisian spice blend
1 tsp hot sauce
1/2 cups basmati rice
1/2 oz sliced almonds

Prep
Wash and dry ingredients.
Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into 1/2 inch thick half moons. Drain and rinse chickpeas.

Cook rice
Heat a drizzle of oil in a small pot over medium high heat. Add 1/4 of the onion; cook, stirring, until just softened for 2-3 minutes.
Stir rice, 3/4 cup water, one packet of stock concentrate, and a pinch of salt. Bring to a boil then cover and reduce to a low simmer. Cook for 15-18 minutes.
Keep covered off heat until ready to serve.

Mix Chermoula and crema
While rice cooks, in a small bowl, combine cilantro, 2 tbsp olive oil, a pinch of garlic, salt and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired.
In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies
Heat a large drizzle of oil in a large pan over medium high heat. Add zucchini and remaining onion. Cook for 5-7 minutes.
Add Tunisian spice blend, remaining garlic, and a big pinch of salt. Cook for 1-2 minutes.

Simmer Tagine
Add 1/3 cup water and remaining stock concentrate to pan.
Stir in chickpeas and bring Tagine to a low simmer. Cook for 1-2 minutes.
Reduce heat to low; stir in 1 tbsp butter until melted. Season with salt and pepper.

Finish and serve
Fluff rice with a fork; stir in 1 tbsp butter. Season with salt and pepper.
Divide rice between plates and top with Tagine, almonds, and apricots. Tip: toast almonds before adding if you like. Drizzle with lemon crema and Chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.

Lemony Linguine with Brussels Sprouts sprinkled with Toasted Panko and Scallions

Ingredients for 2 Person

2 tbsp Cream Cheese
8oz Brussels sprouts
2 tbsp Garlic herb butter
1 tsp Chili flakes
1 lemon
6oz Linguine Pasta
3 tbsp Parmesan cheese
1/4 cups Panko Breadcrumbs
1oz Cheese Roux Concentrate
2 Scallions

Prep
Bring a large pot of salted water to boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from green. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon.

Cook pasta and toast panko
Once water is boiling, add linguine to pot. Cook for about 9-11 minutes.
Reserve 1 1/2 cups pasta cooking water, then drain.
Meanwhile, melt 1 tbsp plain butter in a large pan over medium-high heat. Add panko and cook until golden brown about 2-3 minutes. Stir in scallion white and season with salt and pepper. Turn off heat; transfer to a bowl. Wipe out pan.

Cook Brussels sprouts
Heat a large drizzle of olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook about 4-6 minutes.
Stir in a pinch of chili flakes if desired; cook for 30 seconds, more. Turn off heat.

Start sauce
Once linguine is drained, heat empty pot over medium-high heat. Add cheese roux and 1 cup reserved pasta water; whisk to combine. Cook, whisking for 2-3 minutes.
Reduce heat to medium low and whisk in cream cheese until melted and combined.

Finish sauce and pasta
Add drained linguine, Brussels sprouts, garlic herb butter, Parmesan, scallion greens, half the lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing until butter has melted and pasta is coated in a creamy sauce, about a minute. Tip: if needed, stir in more reserved pasta water a splash at a time.
Taste and season with salt and pepper. Add more lemon juice if desired.

Serve
Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.

Philadelphia No-Bake Cheesecake instructions called for a 9-inch pre-made graham cracker pie crust, but I chose to make a homemade graham cracker crust instead of purchasing one.

Pie crust:
Start oven at 350 degrees.
10-12 full sheet graham crackers (1 1/2 cups).
1/4 to 1/3 cup sugar (2 tablespoons).
6-7 tablespoons of melted butter.
Bake it for 10 minutes.

Ingredients:
1 (8oz) package cream cheese, softened.
1 cup sour cream.
1/2 cup sugar.
2 teaspoons vanilla extract.
1 (8oz) container nondairy whipped topped (cool whip), thawed.
1 9-inch pie crust pan.
Your choice topping. (Optional).

Instructions:
Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture.
Gently fold in the cool whip.
Pour the cheesecake filling into a pie pan and smooth the top with a spoon or spatula.
Cover with plastic wrap and refrigerate for at le 4 hours to allow it to set. Preferably overnight.
Just before serving, top with your favorite cheesecake topping and enjoy!

Vegan Spicy Lemon Maple Tofu with Roasted Broccoli and Rice

2 Person

Ingredients:
Broccoli 8oz
Garlic 2 cloves
Lemon 1
Tofu 1
Cornstarch 2 tbsp
Chili Flakes 1 tsp
Maple Syrup 2 tbsp
Veggie Stock concentrate 1
Mushroom stock concentrate 1
Jasmine rice 3/4 cups

Prep:
Start oven at 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces. Peel and mince or grate garlic. Zest and quarter lemon.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, Lay flat and cut into 1/2-inch cubes.

Cook Rice:
In a small pot, combine rice, 1 1/4 cups water, and a pinch salt. Bring to a boil, then cover and reduce to a low simmer. Cook for 15-18 minutes.
Keep covered off heat until ready to serve.

Roast Broccoli:
While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast for 10-12 minutes.

Fry Tofu:
Place tofu in a large bowl; season with salt and pepper. Add half the cornstarch and toss until evenly coated.
Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, 1-3 minutes per side.
Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Make Sauce:
In a small bowl, whisk together remaining cornstarch and 2 tbsp water.
Heat a drizzle of oil in pan used for tofu over medium-low heat. Add garlic and a pinch of chili flakes; cook for 30-60 seconds.
Whisk in cornstarch mixture, maple syrup, veggie stock concentrate, mushroom stock concentrate, and juice from one lemon wedge. Bring to a simmer and cook, stirring until thickened, 2-3 minutes. Remove from heat.
Return fried tofu to pan and toss until coated in sauce.

Serve:
Divide rice between bowls; top with broccoli and tofu in separate sections.
Top broccoli with a pinch of lemon zest and sprinkle tofu with as many remaining chili flakes as you like. Serve with remaining lemon wedges if desired.

Ricotta Tomato Ravioli with Toasted Panko, Lemony Zucchini and Parsley.

For 2 person

Ingredients:
Marinara Sauce 2 1/2 oz
Fresh Tomato Ricotta Ravioli 9 oz
Zucchini 1
Crème Fraiche 4 tbsp
Cream Cheese 2 tbsp
Lemon 1
Italian Seasoning 1 tbsp
Veggie Stock concentrate 1
Garlic 2 cloves
Panko breadcrumbs 1/4 cups
Parsley 1/4 oz

Prep:
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

Toast Panko:
Melt 1 tbsp butter in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook for 3-4 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.

Cook Zucchini:
Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook for 2-3 minutes.
Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.

Cook Ravioli:
Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook for 3-4 minutes.
Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make Sauce:
Meanwhile, melt 1 tbsp butter into the pan used for zucchini over medium-high heat. Add garlic, marinara sauce, and half the Italian Seasoning. Cook for 1-2 minutes.
Whisk in crème fraiche, cream cheese, stock concentrate, and 1/4 cup reserved pasta cooking water until melted and combined.
Stir in 1/4 tsp sugar; season with salt and pepper.
Add squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.

Finish and Serve:
Gently stir drained ravioli into pan with sauce. Season with salt and pepper (Tip: if needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce)
Divide between bowls. Top with zucchini, toasted panko, and parsley. Serve.

Butternut Squash Agnolotti with Garlic Cream Sauce and Roasted Bell Pepper.
2 Person
Ingredients
2 tbsp Cream Cheese
1 Clove Garlic
3 tbsp Parmesan Cheese
2 Scallions
9 oz Butternut Squash Agnolotti
1 Red Pepper
1 Veggie Stock Concentrate (.34 oz)
1 1/2 tbsp Sour Cream
Prep
Bring a medium pot of salted water to a boil. Wash produce. Halve bell pepper; remove stem and seeds. Trim and thinly slice scallions, separating whites from greens.
Roast Pepper and Garlic
Drizzle bell pepper halves with olive oil and season with salt and pepper; arrange cut sides down on a lightly oiled baking sheet. Peel garlic; place clove in the center of a small foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on same sheet.
Roast until bell pepper is lightly charred and garlic is softened, 20-25 minutes.
Cook Pasta
Once bell pepper and garlic have roasted 15 minutes, add agnolotti to pot of boiling water; reduce to a low simmer. Cook for 3-5 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside. Keep empty pot handy for next step.
Slice Pepper and Mash Garlic
Once bell pepper and garlic are done roasting, carefully transfer to a cutting board. Thinly slice bell pepper and gently mash garlic with a fork until smooth.
Make Sauce
Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites; cook for 1 minute. Add 1/4 cup reserved pasta cooking water, stock concentrate, cream cheese, sour cream, half the Parmesan, and 1 tbsp butter: stir until smooth. Stir in bell pepper and mashed garlic. Bring to simmer and cook for 1-2 minutes. Turn off heat. Season with salt and pepper.
Finish and Serve
Stir agnolotti into pan with sauce. Tip: if needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between bowls. Season with pepper. Garish with scallion greens and remaining Parmesan. Serve.