faux gras

 

12 medium sized mushrooms

2 T. olive oil

2 T. butter

1 small onion, peeled & diced

2 cloves garlic, peeled & minced

2 c. cooked green lentils

1 c. toasted walnuts or pecans

2 T. lemon juice

1 T. Soy sauce or tamari

2 t. fresh Rosemary, minced

2 t. fresh Thyme, minced

2 T. Fresh sage or flat leaf parsley

2 t. Cognac or brandy

1 t. Brown sugar

1/8 t. Cayenne pepper

Salt & freshly ground pepper

 

1.  Clean mushrooms and slice off bottom part.  Slice mushrooms.  Heat the olive oil and butter in a skillet.  Add the onions and garlic and cook, stirring frequently until the onions become translucent, 5 to 6 minutes.  Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes.  Remove from heat.

2. In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac, brown sugar, and cayenne.  Scrape in the cooked mushroom mixture and process until completely smooth.  Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice if needed.

3. Scrape the paté into a small serving bowl and refrigerate for a few hours until firm.  Makes 6 to 8 appetizer-sized servings.

4. Serve with Gluten Free toast points and seeded crackers.

 

The spread will keep for 4 days in refrigerator.  It can be frozen for up to 2 months, well wrapped.

Adapted from “Très Green, Très Green, Très Chic” by Rebecca Leffler

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pho with roasted butternut squash, rice noodles, cilantro, mint, jalapeños

 

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves 4 to 6

 

1 14 to 16 oz. package flat rice noodles

8 c. vegetable stock

1 c dried shiitakes

3 burdock roots, chopped

½ c. tamari

2 T. plus 2 t. five-spice powder

2 t. sugar

1/8 t. rice wine vinegar

8 to 10 star anise

2 cinnamon sticks

2 garlic cloves

1 1-inch piece of ginger, peeled and cut into thirds

4 c peeled, diced butternut squash, about 2 pounds

1 c. diced onions

2 T. toasted sesame oil

15 fresh cilantro sprigs

1 ½ c. bean sprouts

½ c. seeded, thinly sliced jalapeños

 

1. Place the rice noodles in a large bowl of cold water to soak for 30 minutes.  Preheat the oven to 400οF.

2. Meanwhile combine the vegetable stock, shiitakes, burdock root, tamari, 2 T of the five spice powder, sugar, vinegar, star anise, cinnamon sticks, garlic, and ginger in a large stockpot over high heat.  Bring to a boil, reduce the heat, and simmer until the liquid has reduced by one-quarter, 20 to 30 minutes.

3. Toss the squash and onions in a large bowl with the sesame oil and the remaining 2 t. five-spice powder, then spread them out onto a sheet pan.  Roast until the squash is fork tender, about 15 minutes.

4. While the stock is reducing and the squash is roasting, bring a large pot of water to a boil over high heat.  Drain the soaking water from the rice noodles and drop them into the boiling water for about 1 minute.  Strain again, then divide the noodles evenly among serving bowls.

5. Add the roasted squash and onions to the noodles in the serving bowls.  Strain the stock through a sieve into the bowls.  Stir to combine all of the ingredients, and offer the cilantro sprigs, bean sprouts, and jalapeños along side as garnishes.

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Adapted from “Vedge” by Rich Landau & Kate Jacoby

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roasted golden beets with smashed avocado, red onion, cucumber, dill, crispy capers

 

Prep Time: 10 minutes [plus 30 minutes chilling time]

Cook Time: 2 hours

Serves: 4 to 6

 

2 c. coarse sea salt or kosher salt

5 lbs. golden beets, greens removed

2 T. olive oil

1 T. sherry vinegar

2 t. freshly ground black pepper

1 ½ c. peeled, seeded, chopped cucumber

½ c. loosely packed fresh dill fronds

½ t. sea salt

2 avocado, pitted & peeled

¼ c. capers, drained

¼ c. finely diced red onions

 

1. Preheat the oven to 375οF.

2. Roast the beets in a deep baking pan with water coating bottom of the pan.  Cover with foil.  Cook til tender.  Cool and peel.

3. Toss the beet slices in a large bowl with the oil, sherry vinegar, and 1 t. of the pepper.  Cover the bowl and refrigerate for at least 30 minutes but no longer than 24 hours.

4. Mash avocado with sea salt & lime juice.  Spoon onto platter.  Arrange beets on top.

5. Sprinkle onion, capers, cucumbers, & dill over beets.

 

Adapted from “Vedge” by Rich Landau & Kate Jacoby

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5-minute vegan caesar dressing

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Prep Time: 5 minutes

Serves: ½ cup

 

¼ c. plain hummus

1 t. spicy mustard

½ t. lemon zest

2-3 T. lemon juice

2 t. capers, finely minced/smashed, plus 3 t. brining juice

3 T. fresh minced garlic [4-5 cloves]

Sea salt & pepper to taste

 

Optional: 1-2 T. olive oil [for added creaminess]

                  1-2 t. maple syrup [to offset saltiness]

 

1. To a small mixing bowl, add hummus, spicy mustard, lemon zest & juice, minced capers & brining juice, and minced garlic.  Whisk thoroughly to combine.

2. Add a little hot water to thin until pourable and whisk until creamy and smooth.  Taste and adjust flavor as needed.

3. Use immediately, or store in the refrigerator up to 5 – 7 days.

 

Adapted from minimalistbaker.com

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whole roasted carrots, french lentils, harissa

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Prep Time: 20 minutes

Cook Time: 55 minutes

Serves 4 to 6

 

Carrots

2 lb. jumbo carrots, washed well

2 T. olive oil

2 T. Island spice blend

Watercress tossed with 1 T. EVOO,

1 t. lemon juice, pinch of sea salt

Lentils

1 T. olive oil

½ c. minced onions

1 T. minced garlic

3 c. vegetable stock

2 c. dried black or green lentils, picked through and rinsed

2 t. island spice blend

 

1. Preheat oven to 400οF

2. Toss the carrots on a sheet pan with the olive oil and spice blend.  Roast until they just start to become tender, 15 to 20 minutes.

3. Meanwhile, to make the lentils, heat the oil in a medium stockpot over high heat until it ripples.  Add the minced onions and garlic and cook, stirring until brown, 3 to 5 minutes.  Add the stock, lentils, and spice blend and bring to a boil.  Reduce the heat to medium low and simmer, uncovered, until the lentils are tender, 25 to 30 minutes.

4. Meanwhile, make harissa.

5. Toss watercress.

6. To serve, spoon harissa on the plate, place lentils on top, place the roasted carrots on top of the lentils, and cover with watercress.

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Island Spice Blend

1 T. ground cumin

1 T. granulated garlic

1 T. granulated onion

1 T. paprika

1 T. salt

1 T. freshly ground pepper

2 t. ground allspice

2 t. brown sugar

2 t. dried thyme

1 t. ground ginger

1 t. ground nutmeg

¼ t. ground cloves

 

Mix all of the ingredients together 

Adapted from “Vedge” by Rich Landau & Kate Jacoby

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red pepper harissa

 

25g dried ancho chilies [soaked in just boiled water for 30 minutes]

2 red bell peppers

6 oz can tomato paste

2 cloves garlic, peeled

2 t. cumin seeds

2 t. coriander seeds

2 t. caraway seeds

2 T. freshly squeezed lemon juice

Sea salt

Olive oil

 

1. Preheat oven to 400οF.  Rub the peppers with a little coconut oil and place on a lined baking sheet.  Roast for 20-30 minutes until blistered.  Remove from oven and place in a bowl, cover with plastic wrap and let cool for 15 minutes.  Remove skins, stems, and seeds and discard.  Put flesh aside. 

2. While the peppers are roasting, toast the spices in a dry skillet over medium heat until fragrant, 3-5 minutes.  Transfer to a mortar and pestle or a spice grinder and grind until powdery.  Place garlic in a food processor, pulse to mince. 

3. Add the soaked dried chilies, roasted red peppers, ground spices, tomato paste, lemon juice, and salt.  Blend on high until relatively smooth [add some of the chili soaking liquid to thin if desired].  Season with salt to taste. 

4. The harissa may be stored in the fridge in a glass jar, cover with a thin layer of olive oil.

 Adapted from mynewroots.org

broccoli rabe, porcini cream

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Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2 to 4

 

 3 T. olive oil plus more for oiling the pan

1 ¼ t. salt

1 ¼ t. freshly ground black pepper

2 bunches broccoli rabe, bottom 3 inches of stems removed,

   leaves and remaining stems chopped into 1-inch pieces

2 T. minced garlic

1 T. porcini powder

½ c. vegan mayo

1 t. Dijon mustard

 

1. Preheat the oven to 400οF.  Bring a large pot of salted water to boil over high heat and prepare an ice bath.

2. Blanch the broccoli rabe in the salted boiling water for 4 minutes.  Reserve 2 T. of the cooking water.  Drain the broccoli rabe, shock in the ice bath for 5 minutes, then drain thoroughly.

3. Heat the remaining 2 T. oil in a large saute pan over high heat.  When it begins to ripple, add the garlic and allow it to brown for about 1 minutes.  Add the broccoli rabe, ½ t. salt,  and ½ t. pepper.  Cook, stirring often, until the broccoli rabe wilts and turns a slightly darker shade of green, 5 to 7 minutes, then remove the pan from the heat.

4. Meanwhile, whisk the porcini powder with the reserved 2 T. cooking water in a small bowl.  Add the vegan mayo, mustard, and remaining ¼ t. salt and ¼ t. pepper and whisk until creamy.

 Adapted from “Vedge” by Rich Landau & Kate Jacoby

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roasted cauliflower, black vinegar, warner’s kimchee

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves 2 to 4

 

 

1 head cauliflower

2 T. EVOO

1 t. salt

1 t. freshly ground black pepper

2 T. Chinese black vinegar

½ c. vegan mayo

¼ c. vegan kimchi, undrained

 

1. Preheat the oven to 400οF.

2. Chop the cauliflower head in half, remove the leaves, and cut a V shape into the bottom of each half to remove the core.  Slice the remaining sections into florets with about 1 inch of stem.

3. Toss the cauliflower florets in a medium bowl with the canola oil, ½ t. salt, and the pepper.  Transfer to a sheet pan and bake until the edges start to char and caramelize 8 to 10 minutes.

4. Remove the cauliflower and return it to the bowl.  Toss evenly with the black vinegar.

5. Meanwhile, to make the kimchi cream, combine the vegan mayo, the kimchi, and the remaining ½ t. salt in a food processor.  Pulse until the kimchi breaks down into small chunks and is evenly distributed throughout the mayo.

6. Serve the cauliflower hot from the oven over a pool of the kimchi cream.

 Adapted from “Vedge” by Rich Landau & Kate Jacoby

 

baked mac and “cheese”

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Serves 6

 

2 ½ c. peeled and cubed butternut squash [about ½ small squash]

2/3 c. rice milk or water

3 T. nutritional yeast

3 T. chickpea miso

½ t. garlic powder

½ t. sea salt

Generous pinch of freshly grated nutmeg

8 oz. gluten free macaroni

1 c. chopped green swiss chard

½ c. gluten-free bread or rice crumbs

1 T. EVOO, plus more for oiling baking dish

Paprika

 

1. Bring 1 inch of water to boil in medium pot with steamer rack.  Add half of the squash and steam until very soft.  Roast the other half.

2. Transfer squash to food processor.  Add rice milk, nutritional yeast, miso, garlic powder, salt, and nutmeg and process until combined.  Keep ½ chunky and ½ smooth.

3. Preheat oven to 350οF.  Lightly oil an 8x8 baking dish.

4. Cook macaroni according to directions on package.  Meanwhile sauté chard in EVOO.  Drain macaroni and return to pot.  Add chard.  Pour squash mixture into pot and fold to evenly coat pasta and chard.  Transfer to baking dish and spread evenly.

5. In a small bowl, combine breadcrumbs with olive oil and mix until moist.  Spread over casserole, sprinkle with paprika and bake 30 minutes or until breadcrumbs are lightly toasted.  Remove from oven and serve.

Adapted from “Eat Clean Live Well” by Terry Walters

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gingerbread cookie

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Makes at least 2 dozen medium-sized cookies

 

2 ½ c. whole spelt flour

¼ t. fine grain sea salt

½ t. baking powder

1 T. ground ginger

1 ½ t. ground cinnamon

½ t. ground cloves

½ t. freshly grated nutmeg

5 T. coconut oil, melted

½ c. coconut sugar

½ c. unsulfured blackstrap molasses

3 T. unsweetened applesauce

1 t. vanilla extract

 

1. Sift the dry ingredients together.

2. In a small saucepan, melt the coconut oil, then whisk in the molasses, applesauce, and vanilla

3. Pour the wet ingredients over the dry, and fold to combine.  Do not overwork the dough.  Turn dough out onto a piece of plastic wrap, make a ball, then flatten into a large disc.  Wrap and place in the fridge for at least 1 hour.

4. Preheat oven to 350οF.  Remove dough from the fridge, unwrap and cut in half.  Wrap one half and return it to the fridge.  Place the other half of the dough between two pieces of baking paper and roll out.  Remove top half of the paper and cut out desired shapes with a cookie cutter or knife.  Slide a knife under each shape and place on a lined baking sheet.  Ball up the scraps of dough, roll it out between the parchment and start again.  Once the dough becomes too warm, return it to the fridge and repeat the entire process with the other half of the chilled dough.

5. Place cookie sheet in oven and bake for 7 to 10 minutes.  Remove from oven and let cool on pan.

Adapted from mynewroots.org