Archive | Vegetarian/Vegan

Niles Pie’s Asparagus Sweet Pepper Tart

Makes two 8-inch round, two 9 x 4–inch rectangular, or one free-form tart

Photo courtesy of Niles Pie

For the tart dough
2½ cups all-purpose flour
1 teaspoon salt
½ pound (2 sticks) unsalted butter, cut into small pieces
¼ to ½ cup ice water

In a large bowl, whisk together the flour and salt. Toss in the butter, and either with your fingers or with a dough cutter, rub the butter in until the mixture resembles coarse meal and there are no large pieces of butter. Make a well in the center and pour in the water. Mix quickly to form a rough dough, then divide it and form into two flattened balls. Refrigerate for an hour (or overnight).

For the filling
1 bunch pencil-thin asparagus, trimmed and briefly steamed
2 red bell peppers, roasted, peeled, and thinly sliced
4 eggs
1 cup whole milk
1 cup heavy cream
¼ teaspoon salt and a few grinds of black pepper
Whole nutmeg for grating
½ cup cheese of your choice (shredded cheddar or mozzarella or crumbled feta; more, less, or none to taste)
Fresh dill, tarragon, or chives, some chopped and some left whole for garnish

For 8-inch round tarts, roll out dough disks to 9-inch rounds and carefully tuck into the pans.… Read More

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Edible East Bay’s SPINACH AND RICE TORTA

From Skip the Utensils by Rachel Trachten

As we were learning about Thrive Dining, we started thinking about the myriad times in life when having easy-to-eat food can make all the difference: Think traveling, hiking, feeding tots, and of course, parties! We created this recipe for a recent holiday gathering, where it was a hit with people trying to balance plates and drinks while standing around in a crowded room. It works for vegetarians, and you can leave out the breadcrumbs if you want it to be gluten free.

3 tablespoons fine, dry breadcrumbs
1 cup vegetable or chicken stock (or salted water)
1 cup Arborio rice
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 bunch fresh spinach, chopped, or 4 cups baby spinach, washed and chopped as necessary
12 large eggs
½–1 tablespoon chopped fresh herbs such as rosemary or dillweed
1 cup freshly grated Parmesan
1½ cups grated cheese of your choice such as cheddar or jack

Preheat oven to 325°. Lightly oil a 13 x 9–inch baking pan and sprinkle evenly with the breadcrumbs.

Heat the vegetable or chicken stock to boiling. (Note: The stock will provide saltiness to the dish, so if you are using unsalted stock or water, you’ll want to add salt at this time.)

Place rice in an oven-safe baking dish.… Read More

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Spicy Roasted Vegetables with Leeks and Beets

Roasting brings out the natural sweetness of vegetables, and the flavors gain even more depth as vegetables
begin to caramelize.

Serves 4 to 6

2 medium leeks cut into 1-inch pieces (including greens)
2 large or 3 medium beets thinly sliced, no more than 1/4-inch thick
5 to 6 cups of any combination of 1-inch cubed winter squash, potatoes, and sweet potatoes
¼ cup melted coconut oil or olive oil (plus more if needed)
½  teaspoon ground ancho or Aleppo pepper 
½ teaspoon smoked paprika
¼ teaspoon ground black pepper (or to taste)
½ teaspoon salt (or to taste)

Preheat oven to 400°. Oil or line a baking sheet or roasting pan with parchment paper or spray with nonstick spray.

Wash and cut vegetables.

Place vegetables in a large bowl and add oil, tossing to coat. Add more oil if needed. Sprinkle seasonings over vegetables and toss until seasonings are evenly distributed. Spread mixture in prepared pan.

Bake for 50 to 60 minutes, stirring once after 20 minutes. Vegetables are done when they are browned
and fork-tender.

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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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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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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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