Filed under: Vegan Entrees
POTATO LEEK SOUP WITH CELERY AND RICE
Ingredients
1.5 cups of sliced Leeks, especially the white parts
3 cups of sliced Celery stalks
3 or 4 medium Potatoes, Russet or other baking potato
0.75 tsp Salt, plus more to taste
6 Tbsp Butter or Earth Balance, divided
4 cups Gluten Free Vegetable or Chicken Broth/Stock
0.33 cup Jasmine or White Rice
2 cups Water
1 cup Soy Creamer or milk substitute, warmed in a small saucepan
0.25 tsp White Sugar
Pepper, to taste
Garnish:
Fresh Chervil, Tarragon, or Parsley
Directions
Cook the leeks and celery with 3 Tbsp butter and 0.25 tsp salt in a 3-quart saucepan, covered, until tender but not browned (about 10 minutes).
Add the chicken stock, bring to boil; stir in rice, and simmer uncovered for about 25 minutes.
Meanwhile, boil potatoes with water and 0.5 tsp salt in another 3-quart saucepan.
When tender, drain while placing some of the cooking water into the leeks and celery (depending on how watery you like your soup).
Using a food mill, puree the potatoes, return to saucepan, and beat in the milk to make a smooth white cream.
Puree the leek and celery mixture with its liquid into the potato cream.
Blend well with a whisk and bring to simmer.
Beat in sugar and pepper, to taste.
Bring the soup to simmer.
Mash remaining 3 Tbsp butter in soup.
Filed under: Vegan Entrees
BUTTERNUT SQUASH RISOTTO
Ingredients
1 medium Butternut Squash
5-6 cups Gluten Free Vegetable or Chicken Broth/Stock
2 Tbsp unsalted Butter or Earth Balance
1 Tbsp Olive Oil
4 Shallots, peeled and minced
2 cups Arborio Rice
0.5 cup dry White Wine
1 Tbsp chopped fresh Rosemary Leaves plus sprigs for garnish
Freshly grated nutmeg, to taste
Salt and fresh ground Pepper, to taste
0.5 cup grated Vegan Gourmet Mozzarella Cheese (optional)
Directions
Trim top and bottom from squash and slice into eighths; discard seeds.
Steam squash for 10 to 20 minutes, until tender.
Scoop flesh from skin into a bowl and mash lightly with a potato masher.
Heat chicken stock to a simmer in a large pot.
In a large saucepan over medium heat, melt 1 tablespoon of the butter.
Add the oil and shallots and cook for 2 minutes, until the shallots are translucent.
Add rice and cook, stirring, until wine is nearly absorbed.
Stir in a cup of stock and add squash. Simmer until liquid is nearly absorbed. Add stock a ladle full at a time, stirring constantly, until rice is creamy and grains are firm but soft in the center, about 20 minutes (you may not need to add all of the stock). Add in the chopped rosemary. Stir in remaining butter and, if using, cheese. Add nutmeg and salt and pepper to taste. Garnish with rosemary sprigs and serve immediately.
Pairs Well With:
TENDERLOIN DIANE
GREEN BEANS WITH CARMALIZED SHALLOTS
GERMAN POTATO PANCAKES
Ingredients
About 1.5 lbs. Yukon Gold Potatoes or Russett
4 eggs beaten
1 small onion, finely chopped
0.25 cup Gluten Free Flour Mix (Bob’s Red Mill All-Purpose)
1 tsp Salt
0.25 cup Butter or Earth Balance, or Bacon Fat, or Olive Oil
Directions
Shred enough potatoes to measure 4 cup; drain.
Mix potatoes, eggs, onions, flour and salt.
Heat 2 Tbsp of butter in a large skillet over medium heat until hot.
Pour in about 0.25 cup potato mixture for each pancake and spread with spatula to about 4 inches in diameter.
Cook pancakes until golden brown, about 2 minutes on each side. Keep warm.
Repeat with remaining batter.
Add butter as needed to prevent sticking.
Pairs Well With:
SAUERBRATEN
RED CABBAGE WITH APPLES
ROASTED POTATOES
Ingredients
4 lbs. Yukon Gold Potatoes or Mixed Roasting Potatoes
0.5 cup Olive Oil
0.33 cup hot Water
1 Tbsp Gluten Free Soy Sauce or Tamara
1 tsp Black Pepper
1 tsp dried Oregano
1 tsp Garlic Powder
Directions
If using Yukon Gold potatoes, wash and scrub potatoes well.
If using Mixed Roasting potatoes, wash potatoes well.
Cut potatoes into a little-larger-than-bite-size pieces, trying to maintain a uniform size.
Preheat oven to 350.
Parboil potatoes about 10 to 15 minutes.
Drain and place potatoes into glass 9 x 13-inch roasting dish.
Whisk contributing ingredients in a small bowl and pour over potatoes.
Bake in oven for about an hour, until done (time varies based on size of potatoes).
Filed under: Sides
SWISS CHARD
Ingredients
1 large bunch of fresh Swiss Chard
1 small Garlic Clove, sliced
2 Tbsp Olive Oil
2 Tbsp Water
Pinch of Crushed Red Pepper
2-3 Tbsp Raisins soaked in water
1 tsp Butter or Earth Balance
Sea Salt, to taste
Directions
Rinse out the Swiss chard leaves thoroughly.
Remove the toughest third of the stalk, discard or save for another recipe.
Roughly chop the leaves into inch-wide strips.
Heat a saucepan on medium heat, add olive oil, a few small slices of garlic, and the crushed red pepper.
Saute for about a minute.
Add the chopped Swiss chard leaves.
Cover.
Check after about 5 minutes.
If it looks dry, add a couple of tablespoons of water.
Flip the leaves over in the pan so that what was on the bottom is now on the top.
Dry soaked raisins and add to pan.
Cover again.
Check for doneness after another 3 to 5 minutes.
Add salt to taste, and add butter.
Remove to a serving dish.
Pairs Well With:
ROAST COD WITH POTATOES, ONIONS, AND OLIVES
Filed under: Sides
RED CABBAGE WITH APPLES
Ingredients
1 medium to large head of Red Cabbage, coarsely shredded (about 8 cups)
2 tart Red Apples, sliced
3 Tbsp Butter or Earth Balance
0.25 cup Water
0.25 cup Red Wine Vinegar
2 Tbsp White Sugar
1 tsp Salt
0.25 tsp Black Pepper
Directions
In a Dutch oven cook and stir apples in butter over medium heat for about 5 minutes.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until cabbage is tender (about 35-40 minutes).
Pairs Well With:
SAUERBRATEN
GERMAN POTATO PANCAKES
Filed under: Sides
GREEN BEANS WITH CARMELIZED SHALLOTS
Ingredients:
2 pounds Haricots Verts or slender Green Beans, ends trimmed
1 pound medium-sized Shallots
2 Tbsp butter or Earth Balance
2 Tbsp Olive Oil
0.25 tsp dried Thyme
Salt and Pepper, to taste
Directions:
You’ll really want to find fresh thin beans for this recipe.
Cook the haricots verts in boiling salt water until tender, about 4 minutes (or a little longer if the beans are thicker).
Drain and transfer to a bowl of ice water to cool.
Drain well, pat dry, and set aside.
Cut off and discard ends from shallots.
Cut shallots lengthwise in half, then remove peel with paring knife.
Melt the butter with the oil in a large, heavy skillet over medium-high heat.
Add shallots and sauté for 1 minute.
Reduce heat to medium-low.
Sauté until shallots are browned and tender (about 20 minutes).
Sprinkle with thyme.
Season to taste with salt and pepper.
Add haricots verts to shallots in skillet and stir over medium-high heat until heated through (about 6 minutes).
Season to taste with salt and pepper.
Transfer to a bowl and serve.
Pairs Well With:
TENDERLOIN DIANE
BUTTERNUT SQUASH RISOTTO
Filed under: Sides
ROASTED ZUCCHINI AND RADISHES
Ingredients:
2 pounds zucchini
3 bunches of large radishes (2.25 lbs. total w/ greens), greens discarded and thoroughly washed
About 7 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper
Directions:
You would think this might be an unsavory combination, but in fact the two vegetables compliment each other well when roasted in this way.
Put oven racks in upper and lower thirds of oven, then put backing sheets on racks and preheat oven to 450.
Gently peel zucchini, leaving some of the skin on.
Halve zucchini lengthwise, de-seed as much as possible, then cut crosswise into quarter-inch pieces.
Toss with 4 Tbsp oil, 0.5 tsp salt, and 0.25 tsp pepper in large bowl.
Halve radishes lengthwise, then cut crosswise into quarter-inch pieces.
Toss with remaining 3 Tbsp oil, 0.5 tsp salt, and 0.25 tsp pepper in another large bowl.
Working quickly, spread zucchini on baking sheet for lower rack and radishes on baking sheet for upper rack.
Roast vegetables, without stirring, until lightly browned and tender (about 20 minutes), then toss together in a large bowl.
VEGETABLE STIR FRY AMARANTH WITH ORANGE CASHEW SAUCE
Ingredients
2 cups Napa Cabbage, sliced thin
2 cups Amaranth, roughly chopped
3 Scallions, biased sliced
2 Garlic Scapes, chopped
1 cup Sugar Snap Peas or Snow Peas, cut in half
2 cups Broccoli, cut into florets with some of the stems
2 cups Summer Squash or Zucchini
0.75-1 lb. Beef Tenderloin, sliced (optional) into half-inch strips
1 Tbsp Sunflower Oil
Sauce:
1 Tbsp Toasted Sesame Oil
3.5 Tbsp Gluten Free Soy Sauce or Tamari
3 Tbsp Cashew Butter
3 Tbsp Rice Vinegar
1 tsp Ground Cumin
0.5 tsp Ground Coriander
2 tsp ground White Pepper
1.5 tsp ground Black Pepper
Juice of one Orange
Garnish:
0.5 cup Fresh Basil
Directions:
Wash and cut all vegetables.
Set aside in separate piles as they will be added to wok at different times.
Cut and trim beef if using.
In a small bowl, combine sauce ingredients except orange juice and stir into a thick paste.
Gradually add juice and stir until well combined.
Heat wok over medium high heat.
Add one tablespoon of sunflower oil to pan.
Add beef and fry for about 5 minutes if using.
Add scapes, scallions, and cabbage.
Stir fry about 3 minutes.
Add remaining vegetables and stir fry about 5 minutes.
Stir in sauce, lower heat to medium and simmer about another 4 minutes or until sauce is slightly thickened.
Remove from heat and stir in basil.
Serve with hot cooked rice.
Comments:
You likely to find Amaranth and Garlic Scapes during the spring at farmer’s markets. If you cannot find Amaranth a substitute could be beet greens, chard, or sauté mix.
ROMANO, YELLOW BEAN AND CHERRY TOMATO SALAD
Ingredients
0.75 lbs. Romano Beans, trimmed
0.75 lbs. Yellow Wax Beans, trimmed
3 cups Cherry Tomatoes (about 14 oz.), halved
1 medium-sized Red Onion, thinly sliced
0.5 cup thinly sliced Fresh Basil
5 Tbsp Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
0.25 tsp White Sugar
Directions
Look for long, smooth, crisp bean pods with fresh-looking tips and bright green or waxy yellow color.
Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
Drain; rinse with cold water and drain well.
Combine beans, tomatoes, onion and basil in serving bowl.
Whisk oil, vinegar, and sugar in small bowl to blend.
Season dressing with salt and pepper.
Add dressing to vegetables; toss to coat. Cover.
Chill at least 1 hour and up to 4 hours, tossing on occasion.
Salad may be served cold or at room temperature.
