Archive | Recipes

Chef Colleen’s Harvest-Stuffed Acorn Squash

From the story A Vegan Holiday Feast, Illustration by Julia Cost

 

Serves 8

4 acorn squash, halved lengthwise and seeds removed
1 tablespoon olive oil (may substitute 2 tablespoons water for sautéing)
2 medium onions, chopped
4 stalks celery, diced
1½ cups cooked brown rice
1 cup cooked wild rice
1 cup raw or toasted pecans, coarsely chopped (or walnuts, almonds, or chestnuts)
½ cup diced dried apricots and/or raisins
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
Freshly ground pepper, to taste
½ teaspoon salt, or to taste
Maple syrup (optional)

Preheat oven to 375°. 

Place the squash halves, cut-side down, onto nonstick baking sheets. There is no need to oil the squash. Bake for 30 minutes. The squash may not be fully fork-tender, but it will eventually be returned to the oven to cook all the way through.  

Meanwhile, in a sauté pan, cook the chopped onions in olive oil (or water) until transparent. Add the celery and sauté a couple of minutes. Remove from heat, and add to a large mixing bowl, along with the cooked rice, pecans, apricots, and/or raisins, ginger, cinnamon, cardamom, cloves, pepper, and salt.… Read More

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Homemade Turkey Soup

From Holiday Leftover Tips by StopFoodWaste


3 cups cooked turkey meat, chopped
Leftover bones from a 10–12 pound turkey
1 gallon (16 cups) water or broth
1 large onion, chopped
4 carrots and 1 stalk of celery, chopped
4 cloves peeled garlic, minced
1 tablespoon salt
1 teaspoon black pepper
1 pound of fresh spinach or kale, chopped

Place turkey bones in a 2-gallon stockpot, add water or broth. Bring to a boil, then reduce heat and simmer for 2 hours. Remove bones. Sauté onions, carrots, and celery until tender. Add garlic and cook for 2 minutes. Add to stockpot along with salt and pepper. Cook for 20 minutes. Add the fresh greens. Bring soup back to a boil, reduce heat, and simmer for 20 minutes. Add chopped turkey meat, simmer until warm, serve.

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Chef Nora Dunning’s Drip Line Shrimp and Grits

From the story Nora Dunning at Drip Line by Alix Wall

Make the sambal ahead. You’ll have enough for multiple servings of this dish, which is a favorite among Drip Line customers.

Photo by Alix Wall

Serves 4

For the sambal
3 large shallots, roughly chopped
3 garlic cloves, roughly chopped
1-inch piece fresh ginger, peeled and roughly chopped
6 Fresno peppers, roughly chopped
3 chile de árbol, soaked in hot water, roughly chopped
1 teaspoon belacan (shrimp paste), optional
3 tablespoons cooking oil
1 teaspoon tamarind paste
1 teaspoon salt
½ teaspoon sugar

Blend shallots, garlic, ginger, peppers, and belacan (if using) in an electric blender to paste consistency. Heat cooking oil over medium-low to medium heat and sauté chile paste until fragrant, stirring constantly. Add tamarind paste, salt, and sugar to taste. Cook, stirring constantly, until paste has turned a darker red, 15–20 minutes. (Oil may separate, and that’s OK.) Set aside to cool.

For the coconut grits
4 cups water
1 teaspoon salt
1 cup coarse yellow or white grits
1 cup coconut milk
¼ teaspoon ground white pepper

Bring water and salt to a boil in a heavy saucepan. Add grits gradually and begin stirring. Reduce heat to a simmer and cook, stirring frequently until all the water has absorbed and grits have thickened.… Read More

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Chef Barry’s Pecan Mousse and Sweet Potato Chips

From the story A Vegan Holiday Feast Illustration by Julia Cost

2 cups pecans 
1 small yellow onion, diced small
3 tablespoons maple syrup
Salt and pepper 
Safflower or vegetable oil
1 sweet potato, thinly sliced on the bias

To make the mousse: Preheat oven to 350°. Place the pecans on a baking sheet and bake in the preheated oven for 8 minutes.

Caramelize the diced onion by heating 1 tablespoon oil to medium-high in a sauté pan. Add the diced onion and lower heat to medium-low, stirring occasionally until the onion has become a rich golden brown.

Place caramelized onions in the jar of a blender along with the toasted pecans and maple syrup. Blend the mixture, adding water as needed to get a smooth consistency. Season to taste with salt and pepper.

To make the chips: In a pot, heat as much oil as you need to keep the chips submerged. A cooking thermometer is recommended to keep the oil temperature at 375°. Using metal tongs, place each sweet potato slice in the oil. You can add as many as will fit with room around each. They will float and change color fairly quickly. Fry the sweet potato chips until crispy and golden on both sides.… Read More

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Kiwi Tart

Recipe by Barbara Kobsar | Illustration by Caroline Gould

A sweet shortbread crust, citrus curd cream cheese filling, and sliced kiwifruit make this a winter delight! Try it with strawberries when they are back in season.  
Serves 8–10

For shortbread crust
1 cup butter, room temperature
½ cup powdered sugar
2 tablespoons cornstarch
2 cups all-purpose flour

Preheat oven to 350°.

In a large bowl, cream together butter, sugar, and cornstarch until smooth. With a wooden spoon (or paddle of a stand mixer), stir in flour a little at a time until mixture is too stiff to work with the spoon. Turn onto a floured board and knead lightly. Draw in flour while kneading until dough just begins to crack.

Press dough into the bottom and sides of one 10-inch or three 4-inch tart pans (about ¼-inch thickness). Place tart pans on cookie sheet and bake until lightly browned, 15–18 minutes for 10-inch tart or 8–10 minutes for 4-inch. Remove from oven and cool on a rack.

For filling and topping:
4–6 ounces cream cheese, room temperature
¾ cup lemon or lime curd
3–5 kiwifruit, peeled and thinly sliced
2 tablespoons apricot, pear, or peach jam or pomegranate jelly (optional)

Whip together cream cheese and citrus curd until fluffy.… Read More

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Chef Bryant’s Shredded Beet, Apple, and Currant Salad

From the story A Vegan Holiday Feast, Illustration by Julia Cost

2 large fresh beets, peeled
2 large tart apples, cored, peeled
¼ cup apple juice
2 teaspoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ cup currants

Coarsely shred beets and apples on box grater or food processor fitted with large grater attachment. Combine in large mixing bowl and set aside.

Heat apple juice in small saucepan or skillet over high heat until boiling. Cook until reduced to 1 tablespoon, about 3 minutes. Transfer to medium mixing bowl. Add apple cider vinegar to reduced apple juice. Slowly drizzle in olive oil while whisking constantly. Season to taste with salt and pepper.

Drizzle dressing over shredded beets and apples, add currants, and toss to coat. Serve immediately.

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Chef Phillip’s Pumpkin Chai

From the story A Vegan Holiday Feast, Illustration by Julia Cost

Serves 8

1 small sugar pie pumpkin
4 cups almond milk
½–1 cup maple syrup, depending on desired sweetness
1⁄3 cup Darjeeling tea leaves
1-inch piece fresh ginger
1 cinnamon stick
10 black peppercorns
5 allspice berries
4 green cardamom pods
2 cloves
1 star anise
1 vanilla bean, split

Preheat oven to 425°. Split pumpkin in half, remove seeds, and place in a roasting pan with ¼ cup water. Cover and roast for 45 minutes. When pumpkin is soft, remove from oven and allow to cool. Then scrape flesh from shell into the jar of a blender. (Compost the shell or use it to make stock.)

Place 3¾ cups water in a saucepan and add almond milk, maple syrup, tea leaves, and all the spices. Bring to a boil, cover tightly, remove from heat, and let steep for 10 minutes. Strain to remove all solids and add 2 cups of this tea to blender with the roasted pumpkin flesh. Purée well and then stir into the remaining tea. Serve hot in mugs.

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Chef Colleen’s Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios

From the story A Vegan Holiday Feast, Illustration by Julia Cost

Serves 4 to 6

1½ pounds Brussels sprouts (about 40 sprouts), ends trimmed and cut in half, if large
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper, freshly ground
2 tablespoons nondairy butter, such as Earth Balance
4 small-medium yellow onions, thinly sliced
1 teaspoon sugar
½ cup pistachios

Preheat oven to 425°.

Place the Brussels sprouts, olive oil, salt, and pepper in a large bowl. Toss to coat. Pour onto a baking sheet, and place on center oven rack.

Roast 20 to 40 minutes, shaking pan several times for even browning. Brussels sprouts should be dark brown when done. 

Meanwhile, in a large skillet or sauté pan, melt the nondairy butter over low-medium heat. Add the onions and sugar; cook, stirring occasionally, until onions turn dark golden brown and are caramelized, about 30 minutes.

While the onions and Brussels sprouts are cooking, toast the pistachios at 200° in a toaster oven for 3 to 4 minutes. Let cool, and coarsely chop.

Toss cooked onions and Brussels sprouts with the toasted pistachios and serve hot or at room temperature in a pretty serving bowl. 

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Chef Bryant’s Glazed Carrot Salad

From the story A Vegan Holiday Feast, Illustration by Julia Cost

 

Reprinted with permission from Afro-Vegan by Bryant Terry, © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Yield: 6 to 8 servings

1½ pounds carrots (about 10 medium carrots)
1 tablespoon plus ½ teaspoon coarse sea salt
2 tablespoons peanut oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons maple syrup
1 teaspoon ground cinnamon
1 clove garlic, minced
1 teaspoon cumin seeds, toasted
¼ cup packed chopped cilantro
2 tablespoons roasted peanuts, crushed
2 tablespoons chopped fresh mint

Preheat oven to 425°. Line a large roasting pan with parchment paper.

Put about 12 cups of water in a large pot and bring to a boil over high heat. Meanwhile, cut the carrots into sticks by cutting them in half crosswise, trimming away the edges of each piece to form a rough rectangle, then quartering each rectangle lengthwise. (Compost the scraps or save them for another use.)

When the water is boiling, add 1 tablespoon salt, then the carrots. Blanch for 1 minute. Drain well, then pat carrots dry with a clean kitchen towel.

Put the oil, lemon juice, maple syrup, cinnamon, garlic, cumin seeds, and remaining ½ teaspoon salt in a large bowl and mix well.… Read More

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Chef Barry’s Garlic Mashed Potatoes with Mushroom Gravy

From the story A Vegan Holiday Feast, Illustration by Julia Cost

Garlic Mashed Potatoes
1 head garlic
1 tablespoon olive oil
6 medium russet potatoes, large dice
3 tablespoons vegan butter
¼ cup hemp milk
Salt and pepper

Preheat oven to 400°. Slice the top off the garlic head to expose the tips of the cloves. Brush the bulb with olive oil, wrap in aluminum foil, and bake for 30 minutes.

Place diced potatoes in a large pot of cold water. Bring to a boil, then reduce to a simmer, cooking until fork tender, about 25 minutes. Remove from heat, drain potatoes, and place in a mixing bowl.

Remove the baked cloves of garlic from the peel by squeezing them into the bowl of potatoes. Add the vegan butter and hemp milk and mash until thoroughly mixed. Add salt and pepper to taste.

Mushroom Gravy
¼ cup vegan butter
1 onion, small dice
1 cup crimini mushrooms, chopped
Several sprigs fresh thyme (use leaves and discard stems)
¼ cup brown rice flour
1 teaspoon salt
1½–2 cups vegetable broth
1 tablespoon nutritional yeast
Salt and pepper to taste

Melt the vegan butter in a large skillet over medium heat. Add diced onion and sauté 2 minutes.… Read More

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