Tag Archives: mushrooms

Thanksgiving – Don’t Join Them, Beat Them!

22 Nov

Isn’t Thanksgiving one of THE best days of the year?!  The sound of football and family talking, the smell of herbs roasting, and the sensation of binging on your favorite once-a-year recipes.  I adore this holiday because it brings together my family and friends over an amazingly delicious and unique meal.  Most of the dishes we serve on Thanksgiving are only served on this holiday, which makes it that much more special.  AND I love left-overs!  What holiday has left-overs like Thanksgiving?  Not one.

turkeys
I have been celebrating Thanksgiving as a vegetarian since 1997. For me it is easy and it always has been.  However, some of you fledglings out there are daunted by the prospect of sitting down with your family and not eating turkey flesh.  If your main worry is the heckling you will receive, my best advice is to beat them. I don’t mean pound them with your fists, although tempting after you hear those boring vegetarian jokes for the hundredth time.  I refer to making a better meal for yourself (and your fellow diners if they choose to pull their heads out of their…) than they have made for themselves.  Make them jealous of your fantastic concoctions!

There is not one traditional Thanksgiving recipe you can’t alter to make vegetarian.  You can even make a turkey flesh alternative with seitan if you so choose.  I have been wowing meat eaters on Thanksgiving with recipes like Walnut Apple Stuffing, Smoked Gouda Mashed Potatoes, Tofurky Roast in a homemade Savory Sauce and Roasted Root Vegetables, Vegetable Pot Pie, etc.  Every year I am surprised by the reactions from my meat eating co-diners when they taste a well executed vegetarian dish.  I am not surprised that they think it’s great, I am surprised by their amazement.  You would think in the year 2013 people would KNOW our food is fantastic.  *shrugs*

Below is a Thanksgiving recipe for your taste buds to discover.  Remember, don’t join them, beat them this Thanksgiving!

VEGETARIAN POT PIE

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1 tablespoon unsalted butter (or substitute vegan margarine)

2 small heads fennel, finely chopped (about 3 cups)

1/2 medium yellow onion, finely chopped

2 medium carrots, peeled and finely chopped (about 2/3 cup)

12 ounces crimini or white button mushrooms, sliced (about 5 cups)

2-3 red potatoes, diced small (about 2 1/2 cups)

1/4 cup all-purpose flour

1 cup low-sodium mushroom broth

1 cup whole milk (or substitute plain soy)

1 cup frozen baby green peas

1/4 cup thinly sliced fresh chives

1/4 cup parsley

1 tablespoon white vinegar

1 large egg yolk (remove from recipe if vegan)

7 ounces store-bought puff pastry or pie dough, defrosted if frozen (vegan and gluten-free options available in most health food stores)

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3 to 4 quart heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

Cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

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Quinoa is SUPER

24 Apr

Not only is quinoa delicious, it is high in protein, fiber and iron, and it’s gluten free.  Quinoa has every one of the nine essential amino acids. These nine essential amino acids are the ones that your body cannot synthesize in quantities sufficient to sustain good health, so they need to come from food sources.  It is also reported to help migraine headaches, because it is a great source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines.  Low dietary levels of magnesium can also lead to hypertension, ischemic heart disease, and heart arrhythmias.  Quinoa is good for the heart.

Many people think that quinoa is a type of grain, but it’s not. Quinoa is actually the seed of a plant related to spinach. This food staple is grown in the mountains of Ecuador and was once called “the gold of the Inca’s” because it increased stamina. At that time, the Incas didn’t know about quinoa’s nutritional facts or amino acids.

So now that you know how super quinoa is for you, try one of these unique recipes.

Pineapple Quinoa Boat

1 1/2 cup fresh pineapple, diced

4 cups cooked quinoa

1/2 red onion, diced

1 cup Shiitake mushrooms

1 cup kale, shredded

1/4 cup nutritional yeast

1/2 tsp dried jalapeno

1/2 cup finely diced pineapple

2 Tbsp mint, chopped

2 Tbsp Tahini

3 Tbsp pineapple juice

to taste: splash of tamari, fine black pepper, and pinch of salt

  • Cook your quinoa. I used 1 1/4 cups dry quinoa + 1 cup water + 1 cup veggie broth + pinch salt. Set cooked quinoa aside.
  • Put Quinoa, diced pineapple (not the finely chopped), red onion, shiitake mushrooms, 1 Tbsp mint, kale, nutritional yeast and jalapeno to the pan with a splash of safflower oil. Turn heat to high and cook for about 3 minutes – moving quinoa around so it cooks on all sides. A few crisped bits of quinoa is a good thing. Add a splash of tamari, black pepper and salt to taste. Transfer the fried quinoa to a bowl. Set aside.
  • Quickly sauté the 1/2 cup finely diced pineapple to add as a garnish later. Just brown the edges a bit. The pineapple will pick up the flavor left in the pan. Set aside.
  • Mix the tahini, pineapple juice, and chopped mint for the sauce, and set aside.
  • To plate you spoon in the quinoa mix into a pre-hollowed pineapple. Then add the pineapple garnish over top. Sprinkle 1 Tbsp fresh chopped mint on top. You can serve with the dressing on the side or you can add right over top this dish.

Italian Quinoa Cakes

2 cups cooked quinoa

1 flax egg (1 tbsp of ground flaxseed with 3 tbsp of hot water)

1/2 cup almond flour

2 green onions sliced thinly

2 Tbsp sun-dried tomatoes, chopped

8 fresh basil leaves, chopped

1/2 cup Daiya mozzarella Cheese-Style Shreds (or “real” mozzarella if that floats your boat)

1/2 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp cayenne

1 tsp olive oil, for cooking

  • Place all ingredients in a large bowl and stir well to combine.
  • Form compact cakes with about 1/2 cup of the mix per cake.
  • Heat a frying pan over medium heat with 1 tsp olive oil.
  • Place quinoa cakes in the pan and cook about 4-5 minutes per side, until golden brown.
  • Serve over a bed of salad.

 

Quinoa Brazil Nut Paella

 

1 cup whole grain quinoa

1 1/2 cups vegetable broth

1/2 orange, juiced (about 1/4 cup juice)

1/2 orange de-seeded and diced

2 tsp orange and lemon rind zest

1 lemon, juiced

1 bag frozen mixed organic veggies (peas, corn, carrots)

1 large onion, chopped

2 white button mushrooms, chopped

7 cloves garlic, chopped thickly

1/2 Serrano pepper, roasted, de-seeded and chopped

1/2 cup Brazil nuts, chopped

2 Tbsp olive oil

2 Tbsp vegan buttery spread

2 bay leaves

1/4 teaspoon saffron strands

1 tsp cayenne

generous black pepper

sea salt to taste

Prep:

  • Rinse and dry quinoa with cold water. Set aside.
  • Juice, chop and zest the orange.
  • Juice and zest the lemon.
  • Chop onion, garlic, mushrooms and Brazil nuts.
  • De-seed and slice Serrano pepper. Roast strips of pepper.
  • Microwave frozen veggies for two minutes (or thaw on counter prior to use)

In soup pan:

  • Add oil, vegan spread, a pinch of salt and pepper.
  • Turn heat to high-until oil sizzles.
  • Add onion, garlic, pepper, Brazil nuts and bay leaves.
  • Saute for a few minutes, on medium heat.
  • Add chopped orange and orange zest.
  • Saute uncovered for an additional few minutes.
  • Fold in 3/4 package of frozen veggies (thawed or warmed).
  • Add lemon juice.
  • Saute on medium-high for five minutes, stirring constantly.
  • When all ingredients are cooked through and slightly browned, remove 1/2 of veggies from pot. Set aside, covered.

Quinoa:

  • Turn heat to high and add veggie broth, cayenne, saffron and orange juice.
    Bring to boil.
  • (Yes, half the portion of veggies will still be in the pot.)
  • Add dry quinoa and stir.
  • Reduce heat, cover pot, and simmer for 10-15 minutes.
  • Stir occasionally.
  • When quinoa has absorbed all the liquid, remove cover and fold in remaining veggies to pot.
  • Re-cover and allow to cook on low heat for five minutes. (This should add a nice browning effect to the bottom layer of quinoa.
  • Fluff finished quinoa with fork.
  • Remove bay leaves before serving.
  • Serve hot. Garnish with grated/chopped raw Brazil nuts.

 

Thanks to http://kblog.lunchboxbunch.com/2009/03/recipe-vegan-quinoa-brazil-nut-paella.html for the paella recipe. 

 

Vegetarian Valentine’s Day Gifts

3 Feb

Now that the all important Groundhog’s Day is over, it is time to switch gears (quickly) into Valentine’s Day mode.  You have less than two weeks to get your sweetie that special something.  If your loved one is a Vegetarian than you will score extra points with any of the veggie friendly gifts below.  Thoughtfulness goes a long way my friends.   Happy shopping!

Scrumptious Vegan Chocolates

Imported from Belgium by Pangea, this scrumptious assortment of the finest vegan chocolates includes mint, raspberry, pineapple and vanilla fondant creams, hazelnut truffle, crisped rice praline, and dark chocolate medallions with hazelnuts, walnuts and raisins. Who ever said vegans can’t indulge?! Made with non-bone char processed sugar. 8 oz gift box. 

Vegan Divas Chocolate Chip Cookies in Heart-Shaped Tin

Just in time to give to your favorite Valentine, Vegan Divas are making their tasty treats in a heart-shaped tin. These chocolate chip cookies don’t contain eggs or dairy, though they do have some cane sugar, so Superheroes, beware! This makes a pretty groovy gift for your favorite animal-lover. After all, Valentine’s Day is all about Love!

Mikuni Wild Foods of the Month

What started as three mushroom foragers working out of a basement office has grown into our country’s premier supplier of unique, sustainable, often hand-foraged foods. From Charlie Trotter to Thomas Keller, Mikuni’s network of farmers, artisans and foragers supplies wild food and exquisitely crafted products to top chefs.  

CSA-style Seasonal Vegetables and Herbs

With more than 600 types of edible flowers, vegetables, micro-greens and herbs, The Chef’s Garden farm grows some of the most sought-after ingredients in the country. This CSA-style basket will arrive teeming with produce grown in the rich Ohio soil near Lake Erie. Consider it the ultimate grab bag.

The Kind Diet Autographed by Alicia Silverstone

“Some of you may know, my book, The Kind Diet, was first published almost two years ago (and it became a New York Times bestseller! WOO-HOO!). Now it’s out in paperback, and I’ve signed a limited number of copies for all of you.  If you haven’t read it yet….this book will change your life! If you want to look amazing, feel your best, and help heal the world…then this book is for you! You’ll find tons of delicious recipes in the book, like the one below for Coffee Fudge Brownies.” –Alicia Silverstone

Vegan Wine Sampler

You might be surprised to find out that all wine is not vegan — heck, some of your vegan friends might even be surprised! Many wines use animal products like gelatin or milk proteins to clarify wine after the fermentation process. A great gift for your vegan foodie is this vegan wine sampler from The Organic Wine Company. Your giftee will enjoy a Cabernet Sauvignon, Côtes du Rhône, and an Entre-Deux-Mers.

Punxsutawney Phil saw his shadow – now we need more SOUP

2 Feb

It seems our varmint friend Punxsutawney Phil saw his shadow this morning, so we will have 6 more weeks of winter.  This is good news for my ski bum friends, but bad news for the rest of my amigos who want to bust out their flip flops and tank tops.  Punk Phil’s announcement does have a silver lining – more soup is needed.  No matter which side you are on, you can agree that soup is the best winter meal.

Here are a few unique soup recipes for your pleasure.  Be well my friends.

(Panade) Bread Soup with Onions, Chard, and Mushrooms

Panade

INGREDIENTS

  • 12-14 ounces day-old rustic bread, cut into 1-inch cubes
  • Olive oil
  • Salt
  • 1 Tbsp butter (vegan margarine works too)
  • 2 cups thinly sliced onions (sliced vertically, from tip to root)
  • 1 tablespoon minced garlic
  • 6 to 8 ounces cremini or button mushrooms, sliced 1/4-inch thick
  • 10 to 12 ounces fresh chard, rinsed
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 cup hearty red wine
  • 1 tablespoon honey
  • 2 quarts vegetable stock
  • 1 cup grated Parmesan cheese (vegan parm works too)

Pre-heat oven to 350°F. Toss the cubed bread with a little olive oil, sprinkle with a little salt. Arrange bread on a baking sheet and toast for 20-30 minutes or until nicely browned.

While the cubed bread is in the oven, prepare the onions. Heat 2 Tbsp olive oil and the butter on medium heat in a 5 to 7 quart Dutch oven. Add the onions and stir to coat with the butter and oil. Cook gently, stirring occasionally for 10 to 15 minutes. If the onions begin to dry out at all, lower the heat. They should begin to caramelize and lightly brown. Add the garlic, cook for a minute more, remove from heat.

While the onions are browning, heat a large sauté pan on medium high heat. Add the sliced mushrooms. “Dry” sauté them (sauté without any added fat) until they release their moisture and are lightly browned.

Cut away the tough central stems of the the chard leaves (discard, compost, or use for another purpose). Cut across the leaves into 1-inch wide strips.

Remove half of the browned onions from the Dutch oven and set aside. Spread the remaining onions evenly over the bottom of the pot. Layer over with half of the chard and half of the browned mushrooms. Sprinkle with pepper, half a teaspoon of salt, and thyme. Put down a layer of toasted bread cubes. Add the remaining onions, chard, and mushrooms. Layer on top the remaining bread cubes.

Mix together the honey and wine, until the honey is dissolved. Pour over the bread mixture. Pour the vegetable stock over everything.

Scatter the top evenly with the grated cheese.

Cover the pot with foil (not the lid) and seal it around the edges. Cut 4 or 5 vent holes in the top. Put it in a 350°F oven. Bake for 1 hour 15 minutes. Serve immediately, digging into the layers to get a bit of everything for each portion, or let cool and refrigerate, covered.

To reheat, gently simmer a portion until hot. Plate and garnish with additional cheese and thyme.

Jerusalem Artichoke (Sunchoke) Soup

 If you like the taste of artichokes, I urge you to try your hand at making this soup with jerusalem artichokes (sunchokes). This is lick-the-bowl good.

INGREDIENTS

  • 2 Tbsp unsalted butter (vegan margarine works)
  • 1 cup chopped onion
  • 2 celery stalks, chopped
  • 2 large garlic cloves, chopped
  • 2 pounds jerusalem artichokes (sunchokes), peeled and cut into chunks
  • 1 quart vegetable stock
  • Salt and black pepper to taste

Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

Add the jerusalem artichokes and the veggie stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.

Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.

Sprinkle with freshly grated black pepper to serve.

Roasted Eggplant and Tomato Soup

INGREDIENTS

  • 3 lbs plum tomatoes (about 12), tough stem point removed, and tomatoes halved lengthwise
  • 1/2 lb carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 Tbsp olive oil
  • Coarse salt and ground black pepper
  • 1 1/2 lbs of eggplant, cut into 3/4-inch chunks
  • 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving

Preheat oven to 425°F, with racks on top and bottom of the oven. On one rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread out on the baking sheet in a single layer, with the tomatoes cut sides down.

On another rimmed baking sheet, toss together the eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 teaspoon salt, 1/4 teaspoon pepper. Spread out in a single layer on the baking sheet. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, about 45 minutes, tossing the mixtures halfway through.

Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including the juices) in a blender or food processor until smooth. Transfer the mixture to a large pot. Stir in the eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper.

Serve, sprinkled with cilantro; garnish with toasted bread if desired.

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