These vegan stuffed Medjool dates are the perfect example of how comfort food can also be fancy, and how fancy food can also be comforting. And in many ways, this recipe in particular is a culmination of everything that I’ve learned these past couple years cooking plant-based foods. These are delicious, amazingly flavorful tofu ricotta stuffed dates with a pickled jalapeño, and a great recipe for get togethers and special occasions.
4 to 5large carrots,peeled into long bacon-shaped strips (you'll need at least 20 strips to single wrap the dates, but 40 is best to double wrap the dates).
Combine all the pickling liquids together in a small sauce pan over medium-high heat, and bring that to a boil. Then, remove from the heat and add the strips of cut up jalapeños. After 10 minutes, transfer the jalapeño strips to an airtight jar along with the liquid and allow them to sit in the fridge for a couple of hours or overnight.
Make the carrot bacon. Preheat the oven to 425°F. Peel the carrots into large strips (you'll need around 40 good strips if you're going to double-wrap), and combine the rest of the carrot bacon ingredients for the marinade. Coat the carrots in the marinade, lay them out on a prepared baking sheet (lined with silicon baking mat or parchment paper), and bake for about 15 minutes, turning once halfway (7 to 8 minutes) through the bake. You want the carrot bacon to be a little underdone. To avoid overcrowding the baking sheet, you may have to do this in two batches, if you're opting for double-wrapping the dates (40 strips).
Make the tofu ricotta. After pressing your tofu for 30 minutes, crumble it into a food processor and add the other ingredients, and then pulse just to combine everything. You don't want a super smooth texture - a little lumpiness is okay in ricotta.
Next, preheat the oven to 375°F. Now, with a small knife open one side of the dates up to de-pit them. Then, stuff the date with a hefty dollop (heaping teaspoon or so) of ricotta and then a strip of pickled jalapeño (or serrano). Close the date best you can around the filling, and then wrap the date in one or two strips of carrot bacon. Pin the carrot bacon to the date with a toothpick, and set on baking tray (see photo above for reference). Bake the dates for about 10 - 15 minutes, until heated through and relatively crispy.
Meanwhile, make the balsamic glaze (or just buy some from the store to save yourself a step). In a small sauce pan, combine the balsamic vinegar, sugar and dash of salt over medium heat. Let this reduce for about 5 minutes, until the vinegar has thickened a bit. Careful not to overcook it or it will caramelize and be impossible to eat.And there you have it - vegan stuffed medjool dates. Enjoy!