(recipe from The Vegan Gourmet)
2 lbs. eggplant (2 medium)
1/4 cup diced white onion
2 cloves garlic, minced
1/4 cup minced fresh parsley leaves
1 Tbsp. minced fresh oregano leaves (I used 1 tsp. dried oregano)
3 Tbsp. fresh-squeezed lemon juice
1/3 cup olive oil
1 baguette or crusty loaf of bread
Preheat the oven to 400F. Do not peel the eggplants, but pierce them in several places with a fork. Place the whole eggplants in an ovenproof glass dish. Bake for 40-50 minutes, until very soft. The skin may scorch slightly. Remove the eggplants from the oven and set aside to cool. When they are cool enough to handle, cut in half lengthwise and scrape the pulp from the skin.
Place the eggplant pulp in a food processor and pulse to coarsely chop; do not puree. Drain off any liquid that may separate from the pulp. Add the onion, garlic, parsley, and oregano and pulse to combine. With the machine running, add the lemon juice and olive oil. Don't overprocess - the resulting mixture should be a thick, slightly chunky puree. Transfer to a serving bowl and chill for several hours.
Serve with sliced or chunked bread (toasted if desired).
(This was a hit at the island Christmas party, 2018.)
Showing posts with label The Vegan Gourmet. Show all posts
Showing posts with label The Vegan Gourmet. Show all posts
Tuesday, December 18, 2018
Mushroom Tempeh Pâté
(recipe from The Vegan Gourmet)
1/4 lb. button mushrooms
2 Tbsp. olive oil
4 oz. tempeh, cubed
1 cup chopped red onion
2 cloves garlic, minced
3 Tbsp. dry sherry
1 Tbsp. soy sauce
1 tsp. rubbed sage
1/8 tsp. ground allspice
Chop the mushrooms coarsely. Heat the oil in a medium skillet over medium-high heat and add the tempeh, mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes. The mushroom liquid will evaporate and the mushrooms and onions will brown slightly. Stir in the sherry, soy sauce, sage, and allspice. Cook stirring constantly, about 5 minutes, until the liquid is gone. Remove from the heat and allow to cool.
Puree the mixture in a food processor to a thick, homogenous consistency. Spoon into a serving bowl, cover, and refrigerate for at least 1 hour, or up to 3 days. Serve at room temperature with crisp crackers or baguette slices.
(Add salt and pepper to taste - I found it needed more salt!)
1/4 lb. button mushrooms
2 Tbsp. olive oil
4 oz. tempeh, cubed
1 cup chopped red onion
2 cloves garlic, minced
3 Tbsp. dry sherry
1 Tbsp. soy sauce
1 tsp. rubbed sage
1/8 tsp. ground allspice
Chop the mushrooms coarsely. Heat the oil in a medium skillet over medium-high heat and add the tempeh, mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes. The mushroom liquid will evaporate and the mushrooms and onions will brown slightly. Stir in the sherry, soy sauce, sage, and allspice. Cook stirring constantly, about 5 minutes, until the liquid is gone. Remove from the heat and allow to cool.
Puree the mixture in a food processor to a thick, homogenous consistency. Spoon into a serving bowl, cover, and refrigerate for at least 1 hour, or up to 3 days. Serve at room temperature with crisp crackers or baguette slices.
(Add salt and pepper to taste - I found it needed more salt!)
Wednesday, July 11, 2018
Cannellini Beans in Mint Marinade
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained
Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl. Stir in the mint. Add the beans to the marinade. Gently toss to coat, then allow them to marinate at room temperature for several hours before serving. Any leftovers may be refrigerated, but should be returned to room temperature before serving.
1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained
Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl. Stir in the mint. Add the beans to the marinade. Gently toss to coat, then allow them to marinate at room temperature for several hours before serving. Any leftovers may be refrigerated, but should be returned to room temperature before serving.
Tuesday, January 16, 2018
Fettuccine with Zucchini, Roasted Peppers, Almonds, and Mint
(recipe adapted from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
Roasted whole red peppers from a jar (the equivalent amound of about 2 large red bell peppers)
1/4 cup slivered raw almonds
1 lb. zucchini (about 3 medium)
1 medium white onion
2 Tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/4 tsp. salt
3/4 cup minced fresh mint leaves
1/2 cup dry white wine
3 Tbsp. fresh-squeezed lemon juice
1 lb. dried fettuccine
Cut the peppers into thin 1-inch strips. Set aside.
Place the almonds in a single layer in a dry, heavy-bottomed skillet over medium-high heat. Shake the pan frequently. Soon the nuts will begin to turn golden brown, emitting a wonderful roasted aroma. Immediately remove them from the pan and set aside.
Wash and dry the zucchini and cut into 1/4-inch rounds. Trim off and discard the ends of the onion, peel it, and cut it in half lengthwise. Place each half cut side down on your work surface and slice lengthwise into 1/4-inch-thick slices.
In a large pot, bring several quarts of water to a boil for the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, garlic, and chili flakes for about 5 minutes, stirring frequently, until the onion begins to turn golden. Add the zucchini and salt, then saute about 15 minutes over medium-high heat, stirring frequently. The vegetables should be nicely browned. Stir in the mint and bell pepper strips, then add the wine and lemon juice. Stir and saute about 1 minute. Cover the pan, turn off the heat, and allow to stand about 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente and drain well. Toss the hot pasta with the zucchini mixture and almonds in a warmed serving bowl until well combined. Serve hot.
Roasted whole red peppers from a jar (the equivalent amound of about 2 large red bell peppers)
1/4 cup slivered raw almonds
1 lb. zucchini (about 3 medium)
1 medium white onion
2 Tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/4 tsp. salt
3/4 cup minced fresh mint leaves
1/2 cup dry white wine
3 Tbsp. fresh-squeezed lemon juice
1 lb. dried fettuccine
Cut the peppers into thin 1-inch strips. Set aside.
Place the almonds in a single layer in a dry, heavy-bottomed skillet over medium-high heat. Shake the pan frequently. Soon the nuts will begin to turn golden brown, emitting a wonderful roasted aroma. Immediately remove them from the pan and set aside.
Wash and dry the zucchini and cut into 1/4-inch rounds. Trim off and discard the ends of the onion, peel it, and cut it in half lengthwise. Place each half cut side down on your work surface and slice lengthwise into 1/4-inch-thick slices.
In a large pot, bring several quarts of water to a boil for the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, garlic, and chili flakes for about 5 minutes, stirring frequently, until the onion begins to turn golden. Add the zucchini and salt, then saute about 15 minutes over medium-high heat, stirring frequently. The vegetables should be nicely browned. Stir in the mint and bell pepper strips, then add the wine and lemon juice. Stir and saute about 1 minute. Cover the pan, turn off the heat, and allow to stand about 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente and drain well. Toss the hot pasta with the zucchini mixture and almonds in a warmed serving bowl until well combined. Serve hot.
Braised Turnips with Chives and Parsley
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 lb. turnips
1 1/2 Tbsp. olive oil
1/4 tsp. salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 Tbsp. minced fresh chives
3 Tbsp. minced fresh parsley
Peel the turnips and chop them into roughly 1/2-inch cubes. Heat the oil in a skillet over medium-high heat and add the turnips. Saute about 10 minutes, stirring frequently, until they are browning nicely. Stir in the salt and pepper, then add the stock and immediately cover the pan tightly. Reduce heat to medium-low and cook 10 minutes.
Remove the lid and continue to stir and saute until all of the liquid has evaporated and the turnips are tender, about 3-5 minutes. Stir in the chives and parsley, and transfer to a serving dish. Serve hot or warm.
1 lb. turnips
1 1/2 Tbsp. olive oil
1/4 tsp. salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 Tbsp. minced fresh chives
3 Tbsp. minced fresh parsley
Peel the turnips and chop them into roughly 1/2-inch cubes. Heat the oil in a skillet over medium-high heat and add the turnips. Saute about 10 minutes, stirring frequently, until they are browning nicely. Stir in the salt and pepper, then add the stock and immediately cover the pan tightly. Reduce heat to medium-low and cook 10 minutes.
Remove the lid and continue to stir and saute until all of the liquid has evaporated and the turnips are tender, about 3-5 minutes. Stir in the chives and parsley, and transfer to a serving dish. Serve hot or warm.
Monday, January 8, 2018
Okra, Corn, and Tofu Gumbo
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)
1/4 cup unbleached flour
3 cups uncooked long-grain white rice (or brown rice)
Pinch plus 3/4 tsp. salt.
1 lb. fresh okra
2 cans (4oz. each) whole green chiles (or use several (5-6) small fresh chiles)
2 Tbsp. vegetable oil
2 medium white onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium red bell pepper, finely diced
1 cup chopped celery
1 lb. firm tofu, diced
2 cups fresh or frozen corn kernels
1 tsp. chili powder
1/4 tsp. cayenne
2 tsp. filé powder (I omitted this)
2 medium fresh tomatoes, coarsely chopped
Place the flour in a dry, heavy-bottomed skillet over medium heat and brown for 5 minutes, stirring constantly. You must keep the flour moving to prevent it from burning. If the flour begins to blacken (not brown), turn down the heat a little and begin again with fresh flour. When the flour is uniformly dark tan in color, remove it from the pan and set aside.
Cook the rice according to the package directions
Meanwhile, trim off the stem ends of the okra and slice the pods crosswise into 1-inch pieces. Set aside in a bowl. Remove the stems and seeds of the chiles and slice them into long, thin strips. Heat the oil over medium-high heat in a stockpot. Saute the onions, carrots, bell pepper, and celery for 10 minutes, stirring frequently, until they begin to brown.
Add the tofu, corn kernels, okra, green chiles, chili powder, 1/2 tsp. salt, and cayenne to the browned vegetable mixture. Lower the heat to medium. Stir and saute for 10 minutes, then distribute the browned flour evenly over the vegetables and tofu and stir it in. Add 3 1/2 cups of hot water, the remaining 1/4 tsp. salt, the filé powder, and the tomatoes. Increase the heat to bring the mixture to a rapid simmer, then reduce the heat to low, cover, and simmer for 10 minutes. Serve hot over hot rice.
1/4 cup unbleached flour
3 cups uncooked long-grain white rice (or brown rice)
Pinch plus 3/4 tsp. salt.
1 lb. fresh okra
2 cans (4oz. each) whole green chiles (or use several (5-6) small fresh chiles)
2 Tbsp. vegetable oil
2 medium white onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium red bell pepper, finely diced
1 cup chopped celery
1 lb. firm tofu, diced
2 cups fresh or frozen corn kernels
1 tsp. chili powder
1/4 tsp. cayenne
2 tsp. filé powder (I omitted this)
2 medium fresh tomatoes, coarsely chopped
Place the flour in a dry, heavy-bottomed skillet over medium heat and brown for 5 minutes, stirring constantly. You must keep the flour moving to prevent it from burning. If the flour begins to blacken (not brown), turn down the heat a little and begin again with fresh flour. When the flour is uniformly dark tan in color, remove it from the pan and set aside.
Cook the rice according to the package directions
Meanwhile, trim off the stem ends of the okra and slice the pods crosswise into 1-inch pieces. Set aside in a bowl. Remove the stems and seeds of the chiles and slice them into long, thin strips. Heat the oil over medium-high heat in a stockpot. Saute the onions, carrots, bell pepper, and celery for 10 minutes, stirring frequently, until they begin to brown.
Add the tofu, corn kernels, okra, green chiles, chili powder, 1/2 tsp. salt, and cayenne to the browned vegetable mixture. Lower the heat to medium. Stir and saute for 10 minutes, then distribute the browned flour evenly over the vegetables and tofu and stir it in. Add 3 1/2 cups of hot water, the remaining 1/4 tsp. salt, the filé powder, and the tomatoes. Increase the heat to bring the mixture to a rapid simmer, then reduce the heat to low, cover, and simmer for 10 minutes. Serve hot over hot rice.
Monday, December 11, 2017
Potato, Zucchini, and Olive Stew with Garlic, Jalapenos and Tomatoes
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
4 lbs. fresh tomatoes (about 8 medium) (I used fire-roasted canned diced tomatoes)
3 Tbsp. olive oil
10 cloves garlic, peeled and left whole
1/2 medium white onion
1 1/2 cups vegetable stock
1 cup chopped fresh parsley leaves
1/8 tsp. salt
1 1/4 lbs. tiny red potatoes
1 lb. zucchini (about 3 medium)
1 cup whole pimiento-stuffed green olives, drained (I used jalapeno-stuffed green olives)
2 tsp. chopped pickled jalapenos (I omitted this, since my olives were stuffed with jalapenos)
Roast the whole tomatoes under a preheated broiler, turning frequently, until their skins are well charred. Remove from the heat and set aside to cool for a few minutes. When the tomatoes are cool enough to handle, cut out the stem ends, peel away and discard most of the blackened skin, and place the tomates in a blender. (I just put the canned diced tomatoes in the blender; did not drain.)
Meanwhile, heat the oil over medium heat in a heavy-bottomed stockpot. Add the garlic cloves and cook, stirring constantly, until they begin to turn golden brown. This will take only a minute or two. Watch carefully - if the garlic gets too dark, it will taste bitter. Turn off the heat. Remove the garlic cloves from the oil with a slotted spoon and add them to the tomatoes in the blender, along with the onion, stock, parsley, and salt. Puree until smooth.
Pour the tomato puree into the pan in which the garlic was cooked. Bring to a simmer over medium-high heat, reduce heat to very low, and simmer, stirring frequently, for 20 minutes. The sauce will reduce and thicken considerably.
Meanwhile, scrub the potatoes but do not peel them. Cook the whole potatoes in plenty of rapidly boiling water until they are barely fork-tender, about 10-15 minutes, depending on their size. Drain and set aside. [Alternately, cook the potatoes in the simmering tomato puree - it may take a little longer; just monitor for doneness (the potatoes can be cut to preferable size before cooking).]
Discard the stems and root ends of the succhini and slice crosswise into 1/2-inch rounds.
When the sauce has thickened, cut the potatoes in half and stir them into the sauce, along with the zucchini, olives (I sliced mine), and jalapenos. Simmer over low heat, stirring frequently, 20 minutes. Serve very hot.
4 lbs. fresh tomatoes (about 8 medium) (I used fire-roasted canned diced tomatoes)
3 Tbsp. olive oil
10 cloves garlic, peeled and left whole
1/2 medium white onion
1 1/2 cups vegetable stock
1 cup chopped fresh parsley leaves
1/8 tsp. salt
1 1/4 lbs. tiny red potatoes
1 lb. zucchini (about 3 medium)
1 cup whole pimiento-stuffed green olives, drained (I used jalapeno-stuffed green olives)
2 tsp. chopped pickled jalapenos (I omitted this, since my olives were stuffed with jalapenos)
Roast the whole tomatoes under a preheated broiler, turning frequently, until their skins are well charred. Remove from the heat and set aside to cool for a few minutes. When the tomatoes are cool enough to handle, cut out the stem ends, peel away and discard most of the blackened skin, and place the tomates in a blender. (I just put the canned diced tomatoes in the blender; did not drain.)
Meanwhile, heat the oil over medium heat in a heavy-bottomed stockpot. Add the garlic cloves and cook, stirring constantly, until they begin to turn golden brown. This will take only a minute or two. Watch carefully - if the garlic gets too dark, it will taste bitter. Turn off the heat. Remove the garlic cloves from the oil with a slotted spoon and add them to the tomatoes in the blender, along with the onion, stock, parsley, and salt. Puree until smooth.
Pour the tomato puree into the pan in which the garlic was cooked. Bring to a simmer over medium-high heat, reduce heat to very low, and simmer, stirring frequently, for 20 minutes. The sauce will reduce and thicken considerably.
Meanwhile, scrub the potatoes but do not peel them. Cook the whole potatoes in plenty of rapidly boiling water until they are barely fork-tender, about 10-15 minutes, depending on their size. Drain and set aside. [Alternately, cook the potatoes in the simmering tomato puree - it may take a little longer; just monitor for doneness (the potatoes can be cut to preferable size before cooking).]
Discard the stems and root ends of the succhini and slice crosswise into 1/2-inch rounds.
When the sauce has thickened, cut the potatoes in half and stir them into the sauce, along with the zucchini, olives (I sliced mine), and jalapenos. Simmer over low heat, stirring frequently, 20 minutes. Serve very hot.
Sweet Red Pepper Strips with Artichoke and Caper Filling
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 can (13 3/4 oz.) water-packed artichoke bottoms
1/3 cup minced red onion
2 Tbsp. capers, drained, minced
1/4 cup minced fresh parsley leaves
1 Tbsp. Dijon mustard
1 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 tsp. dried basil
1 tsp. sweet paprika
Several grinds black pepper
2 medium red bell peppers
Drain the artichoke bottoms and mince them finely. Toss with the onion, capers, and parsley. Stir together the mustard, olive oil, vinegar, basil, paprika, and black pepper. Toss with the artichoke mixture until well combined. Set aside.
Cut the bell peppers in half lengthwise. Discard the stems, seeds, and white membranes and cut each half pepper into 3 lengthwise strips, taking care to create strips with a cupped shape that can hold the filling. Spoon the artichoke mixture along the length of each bell pepper strip. Arrange the filled pepper strips in a pretty pattern on a serving dish. Serve at room temperature.
(I made these for Gretchen's Christmas party, and they were a hit - and a healthy alternative to the other appetizers, namely cheese plates and the like. I cut my strips much smaller than described, but made sure to preserve the cupped shape as best as possible. With smaller, less cupped strips, just mush the mixture together along the length of the strip with your fingers, much like sushi - the mixture is wet enough that it can be molded in such a way.)
1 can (13 3/4 oz.) water-packed artichoke bottoms
1/3 cup minced red onion
2 Tbsp. capers, drained, minced
1/4 cup minced fresh parsley leaves
1 Tbsp. Dijon mustard
1 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 tsp. dried basil
1 tsp. sweet paprika
Several grinds black pepper
2 medium red bell peppers
Drain the artichoke bottoms and mince them finely. Toss with the onion, capers, and parsley. Stir together the mustard, olive oil, vinegar, basil, paprika, and black pepper. Toss with the artichoke mixture until well combined. Set aside.
Cut the bell peppers in half lengthwise. Discard the stems, seeds, and white membranes and cut each half pepper into 3 lengthwise strips, taking care to create strips with a cupped shape that can hold the filling. Spoon the artichoke mixture along the length of each bell pepper strip. Arrange the filled pepper strips in a pretty pattern on a serving dish. Serve at room temperature.
(I made these for Gretchen's Christmas party, and they were a hit - and a healthy alternative to the other appetizers, namely cheese plates and the like. I cut my strips much smaller than described, but made sure to preserve the cupped shape as best as possible. With smaller, less cupped strips, just mush the mixture together along the length of the strip with your fingers, much like sushi - the mixture is wet enough that it can be molded in such a way.)
Monday, November 6, 2017
Lasagnette with Spicy Greens, Adzuki Beans, and Shiitake Mushrooms
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)
Soak the beans several hours or overnight. Drain and cover with fresh water in a large stockpot. Add the chili flakes and bay leaves. Bring to a boil and cook about 40 minutes, adding water occasionally as needed. Beans should be tender but not so soft they break apart easily. Drain the beans, remove the bay leaves, and set aside.
Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes. Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes. Remove and discard the tough stems and sliver the caps. Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty. You will have about 1 1/2 cups, which you will use in the sauce. Set aside.
Bring several quarts of water to a boil for the pasta. Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely. In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp. Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer. Add the greens and the mushroom soaking liquid and increase heat to medium-high. Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain well and gently combine with the sauce in a warm serving bowl. Pass the pepper grinder and additional soy sauce, if desired.
(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta. My beans turned out a bit on the falling-apart side, but were still good. I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty. Nice unexpected Asian flavor combination with the pasta.)
1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)
Soak the beans several hours or overnight. Drain and cover with fresh water in a large stockpot. Add the chili flakes and bay leaves. Bring to a boil and cook about 40 minutes, adding water occasionally as needed. Beans should be tender but not so soft they break apart easily. Drain the beans, remove the bay leaves, and set aside.
Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes. Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes. Remove and discard the tough stems and sliver the caps. Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty. You will have about 1 1/2 cups, which you will use in the sauce. Set aside.
Bring several quarts of water to a boil for the pasta. Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely. In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp. Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer. Add the greens and the mushroom soaking liquid and increase heat to medium-high. Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain well and gently combine with the sauce in a warm serving bowl. Pass the pepper grinder and additional soy sauce, if desired.
(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta. My beans turned out a bit on the falling-apart side, but were still good. I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty. Nice unexpected Asian flavor combination with the pasta.)
Friday, November 3, 2017
Grilled Winter Squash with Millet Pilaf and Coconut Chutney Sauce
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1/2 cup coconut milk
1/3 cup prepared mango chutney
1 Tbsp. fresh-squeezed lime juice
2/3 cup uncooked millet
1 1/2 cups vegetable stock
2 medium acorn or delicata squashes (about 1 lb. each)
4 tsp. coconut oil
1 small yellow onion, diced small
1 small carrot, diced small
2 cloves garlic, minced
1 tsp. mustard seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. fennel seeds, crushed
4 cups loosely packed, finely chopped napa cabbage
1/8 tsp. salt
1/8 tsp. cayenne
To make the sauce, combine the coconut milk, chutney, and lime juice in a food processor or blender and puree until smooth. Set aside at room temerature so the flavors can blend. Preheat a coal or gas grill to medium-high.
Rinse and drain the millet and toast it in a dry, heavy-bottomed skillet over medium-low heat for 5 minutes, stirring constantly. Meanwhile, bring the stock to a boil in a saucepan. Add the toasted millet to the hot stock. Cover the pot, reduce heat to low, and simmer 25 minutes. Turn off the heat and allow the pot to sit with lid undisturbed until you are ready for the millet.
Meanwhile, cut the squashes in half lengthwise. Do not peel them. Scrape out and discard the seeds. Slice each half into 1-inch wedges. Use 2 tsp. of the oil to lightly coat both sides of each squash wedge. Place the squash on the hot grill and cook about 3-4 minutes per side, turning once. Squash should be quite tender but not falling apart.
Heat the remaining 2 tsp. of oil over medium heat in a sauté pan or skillet. Add the onion, carrot, and garlic, along with the mustard, cumin, and fennel seeds. Sauté, stirring frequently, 5 minutes. Add the cabbage, salt, and cayenne and sauté 5 minutes longer, until cabbage is wilted. Gently, but thoroughly, combine the sautéed vegetables with the hot cooked millet.
Mound the hot pilaf onto individual serving plates. Arrange grilled squash wedges alongside each portion of pilaf. Spoon the sauce generously over the squash and serve immediately.
(I just baked my squash instead of grilling. I also just mixed everything together to take for lunches - would recommend cutting squash into a smaller dice to serve in this way. Be careful of the chutney you buy: some are super sugary! All in all, this had a nice and interesting flavor.)
1/2 cup coconut milk
1/3 cup prepared mango chutney
1 Tbsp. fresh-squeezed lime juice
2/3 cup uncooked millet
1 1/2 cups vegetable stock
2 medium acorn or delicata squashes (about 1 lb. each)
4 tsp. coconut oil
1 small yellow onion, diced small
1 small carrot, diced small
2 cloves garlic, minced
1 tsp. mustard seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. fennel seeds, crushed
4 cups loosely packed, finely chopped napa cabbage
1/8 tsp. salt
1/8 tsp. cayenne
To make the sauce, combine the coconut milk, chutney, and lime juice in a food processor or blender and puree until smooth. Set aside at room temerature so the flavors can blend. Preheat a coal or gas grill to medium-high.
Rinse and drain the millet and toast it in a dry, heavy-bottomed skillet over medium-low heat for 5 minutes, stirring constantly. Meanwhile, bring the stock to a boil in a saucepan. Add the toasted millet to the hot stock. Cover the pot, reduce heat to low, and simmer 25 minutes. Turn off the heat and allow the pot to sit with lid undisturbed until you are ready for the millet.
Meanwhile, cut the squashes in half lengthwise. Do not peel them. Scrape out and discard the seeds. Slice each half into 1-inch wedges. Use 2 tsp. of the oil to lightly coat both sides of each squash wedge. Place the squash on the hot grill and cook about 3-4 minutes per side, turning once. Squash should be quite tender but not falling apart.
Heat the remaining 2 tsp. of oil over medium heat in a sauté pan or skillet. Add the onion, carrot, and garlic, along with the mustard, cumin, and fennel seeds. Sauté, stirring frequently, 5 minutes. Add the cabbage, salt, and cayenne and sauté 5 minutes longer, until cabbage is wilted. Gently, but thoroughly, combine the sautéed vegetables with the hot cooked millet.
Mound the hot pilaf onto individual serving plates. Arrange grilled squash wedges alongside each portion of pilaf. Spoon the sauce generously over the squash and serve immediately.
(I just baked my squash instead of grilling. I also just mixed everything together to take for lunches - would recommend cutting squash into a smaller dice to serve in this way. Be careful of the chutney you buy: some are super sugary! All in all, this had a nice and interesting flavor.)
Tuesday, October 24, 2017
Pineapple Papaya Salad with Dried Apricots and Coconut
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)
1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut
Slice off both ends of the pineapple, then cut the pineapple in half crosswise. Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board. Peel the other half. Cut each half into lengthwise quarters and slice off and discard the tough core portion. Cut the quartered pineapple into small, uniform chunks. Place the pineapple in a large mixing bowl.
Cut the papaya in half lengthwise and scrape out the seeds. Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks. Add the papaya to the pineapple in the bowl.
Peel the bananas and chop them into small uniform pieces. Core the apple and chop it into bite-size pieces. Toss the bananas and apple with the pineapple and papaya. Add the apricots, orange juice, and lime juice to the bowl and toss. Transfer to a pretty serving bowl.
Place the coconut in a dry, heavy-bottomed skillet over medium heat. Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color. Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.
1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut
Slice off both ends of the pineapple, then cut the pineapple in half crosswise. Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board. Peel the other half. Cut each half into lengthwise quarters and slice off and discard the tough core portion. Cut the quartered pineapple into small, uniform chunks. Place the pineapple in a large mixing bowl.
Cut the papaya in half lengthwise and scrape out the seeds. Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks. Add the papaya to the pineapple in the bowl.
Peel the bananas and chop them into small uniform pieces. Core the apple and chop it into bite-size pieces. Toss the bananas and apple with the pineapple and papaya. Add the apricots, orange juice, and lime juice to the bowl and toss. Transfer to a pretty serving bowl.
Place the coconut in a dry, heavy-bottomed skillet over medium heat. Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color. Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.
Monday, October 9, 2017
Eggplant Pasta Salad with Kalamata Olives
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley
Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length. Trim all but about 2 inches of the tops from the green onions. Cut in half lengthwise, then into 1-inch pieces. [I just sliced the green onions on a diagonal.]
Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute in the oil. Add the eggplant, green onion and bell pepper; stir. Sprinkle with the oregano and 1/4 tsp. of the salt. Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely. Transfer to a large bowl.
Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt. Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.
Bring several quarts of water to a boil. Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.
2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley
Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length. Trim all but about 2 inches of the tops from the green onions. Cut in half lengthwise, then into 1-inch pieces. [I just sliced the green onions on a diagonal.]
Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute in the oil. Add the eggplant, green onion and bell pepper; stir. Sprinkle with the oregano and 1/4 tsp. of the salt. Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely. Transfer to a large bowl.
Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt. Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.
Bring several quarts of water to a boil. Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.
Thursday, August 31, 2017
Stir Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 cup uncooked basmati rice
1 tsp. olive oil
1/2 tsp. minced garlic
1 Tbsp. coconut oil
1 Tbsp. dark sesame oil
1 medium yellow onion, diced
4 cups chopped cauliflower (about 1 medium head)
1/2 cup fresh-squeezed orange juice
1/2 lb. fresh pear tomatoes, diced (about 3 medium)
1 can (13 oz.) water-packed tomatillos, drained and chopped
1/2 cup minced fresh basil leaves
1 Tbsp. arrowroot powder or cornstarch
Bring 2 cups of water to a boil. Add the rice, olive oil, and garlic. Return to a boil, cover, reduce heat to very low, and cook 15-20 minutes, until water is absorbed and rice is tender. Allow to stand, covered, for at least 5 minutes, then fluff with a fork before serving.
Meanwhile, heat the coconut and sesame oils in a wok or heavy skillet over medium-high heat and add the onion. Saute 2-3 minutes, until onion becomes opaque. Add the cauliflower and stir. Stir in the orange juice, cover, and cook 5 minutes, stirring occasionally. Add the tomatoes, tomatillos, and basil. Stir to combine, lower the heat to medium-low, cover, and cook 5-7 minutes, stirring occasionally, until cauliflower is fork-tender. Combine 2 Tbsp. of water with the arrowroot powder in a jar with a tight-fitting lid. Shake to dissolve, then stir into the cauliflower mixture, cooking for a moment or two to thicken the sauce. Place equal portions of the cooked rice on warmed serving plates and spoon the cauliflower mixture over top.
1 cup uncooked basmati rice
1 tsp. olive oil
1/2 tsp. minced garlic
1 Tbsp. coconut oil
1 Tbsp. dark sesame oil
1 medium yellow onion, diced
4 cups chopped cauliflower (about 1 medium head)
1/2 cup fresh-squeezed orange juice
1/2 lb. fresh pear tomatoes, diced (about 3 medium)
1 can (13 oz.) water-packed tomatillos, drained and chopped
1/2 cup minced fresh basil leaves
1 Tbsp. arrowroot powder or cornstarch
Bring 2 cups of water to a boil. Add the rice, olive oil, and garlic. Return to a boil, cover, reduce heat to very low, and cook 15-20 minutes, until water is absorbed and rice is tender. Allow to stand, covered, for at least 5 minutes, then fluff with a fork before serving.
Meanwhile, heat the coconut and sesame oils in a wok or heavy skillet over medium-high heat and add the onion. Saute 2-3 minutes, until onion becomes opaque. Add the cauliflower and stir. Stir in the orange juice, cover, and cook 5 minutes, stirring occasionally. Add the tomatoes, tomatillos, and basil. Stir to combine, lower the heat to medium-low, cover, and cook 5-7 minutes, stirring occasionally, until cauliflower is fork-tender. Combine 2 Tbsp. of water with the arrowroot powder in a jar with a tight-fitting lid. Shake to dissolve, then stir into the cauliflower mixture, cooking for a moment or two to thicken the sauce. Place equal portions of the cooked rice on warmed serving plates and spoon the cauliflower mixture over top.
Sunday, August 6, 2017
Carrot, Kasha, and Caraway Pilaf
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 Tbsp. oil
1 medium carrot, diced small
1/2 medium yellow onion, diced
1 cup whole roasted buckwheat groats (kasha)
2 cloves garlic, minced
1 tsp. caraway seeds, crushed
2 cups vegetable stock
1/4 tsp. salt
several grinds black pepper
2 tsp. sweet paprika
Heat the oil over medium heat in a heavy-bottomed skillet that has a tight-fitting lid. Add the carrot and onion and saute 5 minutes. Add the kasha, garlic, and caraway and saute 3 minutes. Stir in the stock, salt, and pepper. Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes. Turn off the heat and allow to stand 10 minutes before removing the lid. Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do. Serve hot.
1 Tbsp. oil
1 medium carrot, diced small
1/2 medium yellow onion, diced
1 cup whole roasted buckwheat groats (kasha)
2 cloves garlic, minced
1 tsp. caraway seeds, crushed
2 cups vegetable stock
1/4 tsp. salt
several grinds black pepper
2 tsp. sweet paprika
Heat the oil over medium heat in a heavy-bottomed skillet that has a tight-fitting lid. Add the carrot and onion and saute 5 minutes. Add the kasha, garlic, and caraway and saute 3 minutes. Stir in the stock, salt, and pepper. Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes. Turn off the heat and allow to stand 10 minutes before removing the lid. Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do. Serve hot.
Wednesday, July 26, 2017
Asparagus Risotto with Oyster Mushrooms and Ginger
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
5 1/2 cups vegetable stock
1 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 lb. asparagus
6 oz. oyster mushrooms
2 tsp. dark sesame oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/2 medium red bell pepper, diced
1/8 tsp. salt
1/4 cup dry sherry
2 tsp. olive oil
1 1/2 cups uncooked arborio rice
3 minced green onions
Heat the stock, soy sauce, and ginger in a saucepan until just steaming, and keep this broth handy near the stove. Rinse the asparagus, break off and discard the tough stem ends, and cut at a slant into 1-inch pieces. Rinse the mushrooms, pat dry, and chop coarsely.
In a large heavy-bottomed saucepan, heat the sesame oil over medium heat. Add half of the garlic and the red chili flakes and saute a minute or two, stirring constantly. Add the bell pepper, asparagus, and salt. Saute 5 minutes, stirring frequently. Stir in the mushrooms, add the sherry, and immediately cover the pan tightly. Remove the pan from the heat and set aside with the lid on.
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Saute the remaining garlic for 1 minute, then add the rice and stir to coat with the oil and garlic. Add 1 cup of broth to the rice, and stir gently until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition. When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices. Heat through for 1 minute. Transfer to a warmed tureen or individual serving bowls and sprinkle with the green onions. Serve very hot.
5 1/2 cups vegetable stock
1 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 lb. asparagus
6 oz. oyster mushrooms
2 tsp. dark sesame oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/2 medium red bell pepper, diced
1/8 tsp. salt
1/4 cup dry sherry
2 tsp. olive oil
1 1/2 cups uncooked arborio rice
3 minced green onions
Heat the stock, soy sauce, and ginger in a saucepan until just steaming, and keep this broth handy near the stove. Rinse the asparagus, break off and discard the tough stem ends, and cut at a slant into 1-inch pieces. Rinse the mushrooms, pat dry, and chop coarsely.
In a large heavy-bottomed saucepan, heat the sesame oil over medium heat. Add half of the garlic and the red chili flakes and saute a minute or two, stirring constantly. Add the bell pepper, asparagus, and salt. Saute 5 minutes, stirring frequently. Stir in the mushrooms, add the sherry, and immediately cover the pan tightly. Remove the pan from the heat and set aside with the lid on.
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Saute the remaining garlic for 1 minute, then add the rice and stir to coat with the oil and garlic. Add 1 cup of broth to the rice, and stir gently until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition. When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices. Heat through for 1 minute. Transfer to a warmed tureen or individual serving bowls and sprinkle with the green onions. Serve very hot.
Sunday, May 7, 2017
Spicy Chili Beans with Tempeh and Dried Peaches
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 cups dried pinto beans
1 cup dried adzuki beans
3 bay leaves
1 tsp. dried red chili flakes
6 cloves garlic, coarsely chopped
2 Tbsp. olive oil
1 large white onion, coarsely chopped
1 Tbsp. dried oregano
1 Tbsp. mustard seeds
2 tsp. ground cumin
2 tsp. chili powder
8 oz. tempeh, crumbled
1/2 tsp. salt
1 can (4oz.) chopped green chilies
1/2 cup fresh-squeezed orange juice
1 can (28 oz.) chopped tomatoes
1/3 cup chopped dried peaches or apricots
1 Tbsp. molasses
Sort the beans carefully and discard any small stones or discolored beans. Soak the two types of beans together in plenty of water at room temperature several hours or overnight. Drain off the soaking water and rinse the beans, then place in a stockpot with 10 cups of water, bay leaves, chili flakes, and half of the chopped garlic. Simmer over low heat until beans are barely tender - about 1 to 1 1/2 hours - adding more hot water, if necessary, to keep the beans submerged.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion, the remaining garlic, oregano, mustard seeds, cumin, chili powder, and tempeh. Add 1/4 tsp. of the salt and stir and sauté until the onion is becoming limp and the tempeh is nicely browned, about 10 minutes.
When the beans are tender, remove the bay leaves and stir in the remaining 1/4 tsp. salt. Add the tempeh mixture, orange juice, tomatoes and their juice, green chilies, peaches, and molasses. Simmer, stirring frequently, for 20 minutes. Serve hot.
2 cups dried pinto beans
1 cup dried adzuki beans
3 bay leaves
1 tsp. dried red chili flakes
6 cloves garlic, coarsely chopped
2 Tbsp. olive oil
1 large white onion, coarsely chopped
1 Tbsp. dried oregano
1 Tbsp. mustard seeds
2 tsp. ground cumin
2 tsp. chili powder
8 oz. tempeh, crumbled
1/2 tsp. salt
1 can (4oz.) chopped green chilies
1/2 cup fresh-squeezed orange juice
1 can (28 oz.) chopped tomatoes
1/3 cup chopped dried peaches or apricots
1 Tbsp. molasses
Sort the beans carefully and discard any small stones or discolored beans. Soak the two types of beans together in plenty of water at room temperature several hours or overnight. Drain off the soaking water and rinse the beans, then place in a stockpot with 10 cups of water, bay leaves, chili flakes, and half of the chopped garlic. Simmer over low heat until beans are barely tender - about 1 to 1 1/2 hours - adding more hot water, if necessary, to keep the beans submerged.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion, the remaining garlic, oregano, mustard seeds, cumin, chili powder, and tempeh. Add 1/4 tsp. of the salt and stir and sauté until the onion is becoming limp and the tempeh is nicely browned, about 10 minutes.
When the beans are tender, remove the bay leaves and stir in the remaining 1/4 tsp. salt. Add the tempeh mixture, orange juice, tomatoes and their juice, green chilies, peaches, and molasses. Simmer, stirring frequently, for 20 minutes. Serve hot.
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