Monday, November 29, 2010
Monday, November 22, 2010
J's Ranch Dip_____________________________________________________________________________
1 cup vegan mayo (Vegannaise brand)
1 cup vegan sour cream (Tofutti brand)
1 tbsp white vinegar
1 tbsp finely chopped green onions
¼ tsp onion powder
2 tsp minced parsley
¼ tsp garlic
¼ tsp paprika
1/8 tsp cayenne
¼ tsp salt
¼ tsp black pepper
Mix all ingredients in a food processor until smoothly combined throughout. Store refrigerated. This stuff is amazingly ranch-y.
2 medium Portobello mushrooms, stemmed (1/2 pound is what the recipe calls for)
1 cup pecans
½ cup dried porcini mushrooms
1 cup boiling water
2 tablespoons tamari
2 tablespoon extra-virgin olive oil
½ tablespoon nutritional yeast
½ teaspoon fresh lemon juice
1 teaspoon chopped rosemary
1 teaspoon light miso
2 dry-packed sun-dried tomato halves
Crackers or toasted baguette slices, for serving
1. Put the pecans in a bowl and cover with cold water. Let stand for one hour.
2. Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
3. Cut the Portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into ¼-inch-thick pieces.
4. In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
5. In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.
6. Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini, and tomatoes to the processor: puree to a coarse paste, adding about ¼ cup of the porcini liquid if the mixture is too thick. Season lightly with salt.
7. Transfer the pate to a crock and serve with toasted baguette rounds. The pate can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.
From Chef Sean Baker of Gather Restaurant in Berkeley: http://www.foodandwine.com/recipes/porcini-and-pecan-pate
At some point in the not-too-distant future, G is going to (taDAH!) guest post on sauces. Hooray! Vegan, gluten-free sauces from scratch - barbeque, teriyaki, garlic butter for garlic bread...that will be a not-to-be-missed post. I'm super excited.
Here's a couple things a little on the spicy/acidic side as far as L/V goes, but that J has been creating in the kitchen and experimenting with (remember - he has his own burgeoning gluten-free path), and that I feel compelled to share because they are amazingly tasty and some really fun, fresh, and seasonal flavors:
Yam Enchiladas with Pomegranate Mole Sauce______________________________________________
3 large yams
1 medium-size yellow onion, chopped
4 cloves garlic, chopped
½ tablespoon coriander (powdered, not seeds, as the recipe suggests, and only ½)
¾ tablespoon cumin (crushed, not seeds, as the recipe suggests, and only ¾)
1 chopped jalapeno, for extra-spicy version
1 tablespoon cocoa powder
1 tablespoon chili powder
2 teaspoons organic brown sugar (not just one)
2 tablespoons dried oregano
1 14-oz. can crushed tomatoes
Seeds and juice from 1 pomegranate
1 tablespoon heated corn oil (optional)
1 can black beans, drained and rinsed (added to the recipe)
4 large corn tortillas
½ cup daiya mozzarella “cheese”, shredded (added to the recipe)
Preheat the oven to 350. Bake the yams until soft (45 minutes to an hour). Do not turn off the oven when the yams are removed. Meanwhile, sauté the onion in a large skillet over medium heat until transparent. Add the garlic, cumin, and coriander, and continue to sauté for 5 minutes (adding the chopped jalapeno for the extra-spicy version). Add the cocoa, chili powder, brown sugar, and oregano, and cook for another 5 minutes. Add the tomatoes and the pomegranate seeds and juice. Pour the mixture into a food processor and puree (an added step to the recipe – who wants chunky sauce?) then return to the pan and simmer for at least 20 more minutes, adding water as necessary to create a medium-thick sauce. Slice the yams in half, scoop out the cooked yam from its skins, and place in a warm bowl. Mix in the black beans. Dip the tortillas in the hot corn oil (or wrap in foil in a warm oven) until limp. Fill each tortilla with the cooked yam/bean mixture and roll into an enchilada shape. Cover the bottom of a 9 x 11 inch baking dish with enough of the sauce to coat the bottom of the pan. Place in the baking pan and cover with the remaining sauce and a sprinkle of daiya mozzarella shreds. Raise the oven temperature to 375 degrees. Bake the enchiladas for 10 to 15 minutes. (J baked them for more like 30-35).
Based on a recipe in "The Gluten-Free Vegan" by Susan O'Brien, pg.107
A pomegranate massacre!
Tomato and Red Lentil Dhal______________________________________________________________
4 oz./100 g tomatoes, skinned and chopped
4 oz./100 g red lentils
1 onion, peeled and finely chopped
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 teaspoon black mustard seed
1 teaspoon ground cumin
½ teaspoon paprika
Pinch of chili powder
1 dessertspoon tomato puree
15 fl oz./450 ml water
Soak the lentils in water for 30 minutes. Heat the oil in a pan and gently fry the onions and garlic until softened. Add the mustard seed, cumin, paprika and chili powder and fry for 30 seconds, then add the tomatoes and cook until pulpy. Dissolve the tomato puree in the water and add to the pan together with the drained lentils. Season with black pepper and stir well. Bring to a boil, cover and simmer for about 30 minutes, stirring occasionally, until the lentils are soft and the mixture thickens.
From “A Vegan Taste of India” by Linda Majzlik, pg. 36
Spiced Millet and Spinach________________________________________________________________
8 oz./225 g millet
8 oz./225 g carrot, scraped and grated
2 tablespoons vegetable oil
1 rounded teaspoon yellow mustard seed
1 rounded teaspoon cumin seed
½ teaspoon turmeric
20 fl oz./600 ml water
1 lb./450 g fresh spinach
8 oz./225 g courgette, chopped (zucchini)
8 oz./225 g green beans, topped, tailed and chopped
1 onion, peeled and finely chopped
2 garlic cloves, crushed
2 tablespoons vegetable oil
1 rounded teaspoon garam masala
1 rounded teaspoon black mustard seed
½ teaspoon fenugreek
Pinch of chili powder
6 cardamoms, husked and the seeds separated
4 fl oz./125 ml soy milk
1 rounded dessertspoon corn flour
1 oz./25 g pistachio nuts, grated
2 tomatoes, sliced
Chopped fresh coriander leaves
Heat the oil for the millet layer and fry the carrot, cumin, and mustard seed and turmeric for 2 minutes. Stir in the millet and water and bring to a boil. Cover and simmer gently, stirring occasionally, until the liquid has been absorbed and the millet is done. Spoon the mixture into a shallow greased baking dish and press it down evenly.
Wash the spinach, squeeze out excess water and chop finely. Heat the oil in a large pan and gently fry the onion and garlic until soft. Add the garam masala, mustard seed, fenugreek, chili powder and cardamoms and fry for 30 seconds more. Stir in the spinach, courgette, and green beans and season with black pepper. Cook for about 10 minutes until just tender. Mix the corn flour with the soy milk and add to the pan. Raise the heat and stir until the mixture thickens. Spoon the spinach mixture evenly over the millet. Sprinkle the pistachios on top and finish with the tomato slices. Cover and bake in a preheated oven at 350 degrees for 25 minutes. Garnish with chopped fresh coriander and serve with a vegetable dish.
From “A Vegan Taste of India” by Linda Majzlik, pg. 64-65
Thursday, November 18, 2010
Tuesday, November 16, 2010
Sunday, November 14, 2010
You may cook this soup either in a pressure cooker or in a regular pot. You will need to have a pressure cooker that has at least a 7-quart capacity; for smaller cookers, cut the recipe in half or in thirds. Also, if you're using a jiggle-top pressure cooker, add one teaspoon of oil to prevent foaming.
2 medium onions, chopped
1 1/2 teaspoons whole cumin
1 teaspoon black mustard seeds
1/4 teaspoon canola oil (necessary for tempering the spices)
2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger
2 teaspoons finely minced garlic
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water
3 cups dried yellow split peas, picked over and rinsed
1-2 tablespoons mild curry powder (to taste)
Salt to taste (optional)
1 bunch kale
Spray a large pressure cooker or pot with cooking spray and sauté the onions for about 5 minutes. When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot. Pour the canola oil over the seeds and stir them lightly. As soon as the seeds begin to pop, mix them in with the onions. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and curry powder. Stir well.
If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes; then remove from the heat and allow the pressure to come down naturally.
If you're cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.
While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat for 10 minutes.
J’s Autumn Lasagna_______________________________________________________
2 delicata squash
2 Tinkyada brand packages of Organic Lasagne noodles (gluten-free)
2 bulbs of fennel
Fresh (if at all possible) herbs: rosemary, thyme, sage, oregano, basil, and parsley
Splash of white wine vinegar
1 package tempeh
3 cloves fresh garlic
½ teaspoon garlic powder
Salt and pepper
Squirt of lemon juice
Squirt of balsamic vinegar
1 ½ cup of cashew cream
Some nutritional yeast
Splash of soymilk
1 package shredded mozzarella mix Daiya non-dairy cheese
Method: Prepare your vegetable layers using the instructions detailed below. To cook the gluten-free lasagna noodles: basically, bring water in a pot to a boil, add the noodles, turn off the heat, and let sit with a lid on for 10 minutes ONLY. Do NOT overcook the noodles. Immediately take from the burner, drain, and lay the noodles on a tray lined with parchment paper to ensure noodles’ are separate and intact. Overcooked noodles are stuck together and rip and then the whole thing just isn’t as pretty. It tastes the same, but come on – let’s be in it to win in, right? Once all the layers are prepared and the noodles are done and your sauce is done, get out your casserole dish and here’s the order: sauce, noodles, squash, turnips/fennel, tempeh crumbles, kale, sauce (spread with a spatula to ensure evenness), noodles, sauce (spread), squash, turnips/fennel, tempeh crumbles, kale, sauce, noodle, sauce, daiya cheese (1/2 a package), and bake at 400 for 30 minutes or until squash looks done and the daiya is melted and desired crispy edge action is achieved.
Delicata squash layer: peel them, half them, clean them of seeds, cut into thin orange-slice –sized crescent pieces (it should look kinda like cantaloupe pieces). Saute in a large pan and add the sage (finely chopped), a splash of white wine vinegar, no chicken broth until half covered to the top of the squash, 1 teaspoon of chickpea miso, bring to a boil, cover and simmer on low heat until barely tender (remember: it’s going to bake, also). Turn off and drain the liquid into something to store it in because you’re going to add it to the fennel/turnip mixture. Set squash aside.
Turnip layer: clean the turnips, cut off the ends, and chop them into very thin circular disks (think scalloped potato -style), wash the fennel bulbs, cut off the ends, and shave into small thin long pieces. Saute some finely chopped garlic in a pan with some olive oil, then add the fennel, and then the turnips. Cook for about 5 minutes, and then add the liquid/no chicken broth that you drained from the squash, and salt and pepper to taste. Put a lid on it and continue to cook on medium heat until barely tender. Turn off heat and set aside.
Kale layer: Wash and de-rib the kale (separate leaves from the stalk), and lightly wilt the kale on medium heat for a couple minutes with a little bit of balsamic vinegar and Bragg’s in a pan using the lid so it doesn't dry out and stirring intermittently. Turn off the heat and set aside.
Tempeh sausage crumble layer: this is totally easy and brilliant. Take a grater and literally grate the tempeh on the largest grate size you have available. Fry in a pan with olive oil, and ½ teaspoon each of basil, oregano, garlic powder, thyme, sage, and fennel seed. Add a couple squirts of Bragg’s, and salt and pepper to taste. Turn off and set aside.
Sauce: It’s basically the same as the alfredo sauce in the fettuccine alfredo last week. But to re-fresh your memory: Melt ½ a cube of earth balance on low heat with 1 teaspoon each of parsley, sage, rosemary, and thyme. Add 1-2 cups cashew cream, a squirt of balsamic vinegar, a splash of bragg’s, and some white wine (it cooks off, it leaves flavor behind, you add a bit more – like a ¼ cup, it cooks off, etc. until desired taste is achieved). Salt and pepper to taste. To thicken – add nutritional yeast. To thin – add a splash of soy milk. Keep stirring and seasoning until you’re happy with it.
****L and V loved the yellow split pea soup and they loved the lasagna, but they really loved my day thirteen shepherd's pie:
Jessica's Simple Shepherd's Pie____________________________________________________________
4 large yukon gold potatoes
1/2 cup unsweetened almond milk at room temp
3-4 tablespoons earth balance
1 1/2 teaspoons salt
dashes of fresh black pepper to taste
2 tablespoons garlic powder or approx. 5 cloves of fresh diced garlic
fresh chives or some parsley (can be dried) for garnish on top
2 medium to large onions
1 teaspoon sage
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
2 teaspoons thyme
4 large carrots, chopped
4 celery stalks, chopped
1 bag frozen peas
About 4-6 cups chopped mushrooms (depends on how much of a mushroom fan you are - I am, big time) for the veggie mix and the gravy
1 head cauliflower
4 small to medium zucchinis
4 cups vegetable broth
1/4 cup corn starch
1/2 cup dry white wine or cooking sherry
2 tablespoons nutritional yeast
Gravy: In a small bowl, mix the corn starch and vegetable broth until dissolved and set aside. Preheat a small pot and saute a chopped onion until translucent, then add mushrooms, approx 4 cloves of garlic or analogous amount of powder, 2 t thyme, 1 t sage, salt and pepper, then add the wine, bring to a boil, and let reduce for about 5 minutes. Add the broth/starch mixture and nutritional yeast (add more nut yeast if it's too runny), and lower heat, simmering for about 15 minutes, stirring often.
Veggie Mix: Chop an onion and add to a heated pan with some olive oil. Once translucent, add 1 T each of basil, oregano, thyme, and garlic. Saute for a moment, and then add your chopped vegetables in this order: carrots, celery, peas, mushrooms, zucchini, & cauliflower - you could also do green beans, kale, potato, broccoli, etc. Use your imagination and favorites. Once everything is seasoned and not overcooked (remember - it's going to bake, also), add gravy and stir until combined thoroughly.
Mashed Potatoes: Wash, half, and boil the potatoes in a pot of water until fork tender. Drain and give a brief initial mash, and then add the 3/4 T earth/vegan smart balance, 1 t salt, pepper, 1 T garlic powder, and 1/2 cup unsweetened almond milk, and mash until desired consistency.
Method: In a large baking casserole dish, after mixing the gravy and veggie mix together, spoon the mixture into the dish, and top with the mashed pototoes (smoothed out) and a garnish of fresh chives and/or parsley. Bake at 350 for 30 to 45 minutes uncovered, let sit for a moment, and serve.
Big thanks again, of course, to Isa Chandra Moskowitz, and her Post Punk Kitchen recipes for savory mushroom gravy and fluffy mashed potatoes, which served as a foundation for invention of these recipes in my head:
Now I'm hungry,