German Potato Salad

German Potato Salad

The German Potato Salad recipes of Northern Germany are dressed with a mayo dressing rather than the typical vinegar and oil dressing.
Ingredients:
800 g potatoes 28 oz- waxy potatoes are best
1 white onion about 120 gr /4 oz
fresh dill about 20 g / 1 oz
100 g pickled gherkins 3.5 oz
3 eggs medium size and hard boiled
1 tablespoon white vinegar
1 teaspoon white sugar
2 teaspoon mustard try using German mustard, if not Dijon mustard 

   will do.
180 ml vegetable stock (affiliate link)/ vegetable broth 6 fl oz, ½ cup +

   3 tablespoons 
120 g mayonnaise 4.2 oz, ½ cup
3 tablespoon yogurt

Directions:
Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.

In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.
Prepare the stock/broth.

Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatly 10 minutes. 

Stir in the mustard and vinegar with the broth until combined. 

Chop the dill finely and cube the pickled gherkins. Peel the eggs and slice into cubes. 

Once the potatoes are boiled, peel them and then slice them into bitesize pieces. 

While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.

Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature. 

Before serving add the mayonnaise and yoghurt to the salad. Lastly add in the dill and mix into the salad.

Vegetarian Cabbage Rolls With Mushrooms, Farro And Cauliflower Cream

Vegetarian Cabbage Rolls With 

Mushrooms, Farro And Cauliflower Cream

These vegetarian cabbage rolls are stuffed with an umami-rich filling of mushrooms, farro and Parmesan, and sauced with a dreamy purée of cauliflower. They are a labour of love and best tackled as a 2-day project with a dedicated sous-chef. To precook the cabbage, you will need a spider, which is an indispensable kitchen tool when blanching vegetables. If you don’t feel like buying a bottle of sherry to make this recipe, red or white wine are fine substitutes.   Serves 6 to 8 

Ingredients:

"Cauliflower Cream"
2 tbsp (30 mL) unsalted butter
3 cloves garlic, thinly sliced
2 large shallots, thinly sliced
4 cups (1 L) roughly chopped cauliflower
2 cups (500 mL) vegetable stock
Salt to taste

Cabbage Rolls 
1 cup (250 mL) farro, rinsed
1 bay leaf
2 tbsp (30 mL) canola oil, divided
1 1/4 lbs (565 g) cremini mushrooms, thinly sliced, divided
Salt and pepper to taste
1 1/2 tbsp (22 mL) unsalted butter
1 large onion, finely chopped
2 tsp (10 mL) finely chopped thyme
3 cloves garlic, minced
1/2 cup (125 mL) amontillado sherry
1 large egg, lightly beaten
1/2 cup (125 mL) finely grated Parmigiano-Reggiano
1/4 cup (60 mL) chopped flat-leaf parsley
1 large Savoy cabbage, about 4 lbs (1.81 kg)
Finely sliced chives for serving

Directions:
For the cauliflower “cream,” heat butter in a large saucepan over
medium heat. When bubbling, add garlic and shallots. Cook, stirring
occasionally, until softened, 4 to 5 minutes. (Reduce heat if it starts to
brown.) Add cauliflower, stock and salt. Cover and raise heat to high.
When it comes to a boil, reduce heat to maintain a steady simmer.
Cook until very soft, 12 to 14 minutes.

Transfer contents of pot to a blender. Blend until smooth, scraping
down bowl if necessary. Taste and adjust salt. Transfer to an airtight
container and cool completely. Cover and refrigerate up to 5 days.
When ready to use, reheat in a medium-size saucepan over medium
until hot.

For the cabbage rolls, place farro and bay leaf in a medium-size pot. Add enough water to cover by 3 inches (8 cm). Place over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until slightly al dente, 20 to 22 minutes. Drain and transfer to a baking sheet. Discard bay leaf and cool completely.

Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-
high. Add half of mushrooms. Cook, stirring occasionally, until lightly
browned and tender, 7 to 8 minutes. Season with salt and pepper.
Transfer to a second baking sheet. Repeat with remaining canola oil
and mushrooms and transfer to same tray.

When mushrooms are done, reduce heat to medium. Add butter to
pan and swirl around, then add onion. Cook, stirring occasionally,
until lightly golden, about 10 minutes. Add thyme and garlic. Cook 1
minute more. Add sherry and raise heat to medium-high. Cook until
moisture has evaporated, about 3 minutes. Spread onion mixture over
mushrooms on tray. Cool completely.

Transfer cooled mushroom mixture to a food processor. Pulse briefly, just until finely chopped. Transfer to a large mixing bowl and add farro, egg,  Parmigiano-Reggiano and parsley.  Season with salt and
pepper. Mix thoroughly. Transfer to an airtight container and refrigerate until ready to use, up to 1 day.

Remove and discard any damaged outer leaves of cabbage. Carefully trim about 1/2 inch (1 cm) off the core. Working from tops, slowly and carefully peel off cabbage leaves, slicing core as necessary to make removal easy, until you have 20 leaves. Save rest of cabbage for another use.

Bring a large pot of salted water to a boil. Line three baking sheets
with paper towel or clean kitchen towels. Working in four batches,
boil cabbage leaves for 2 minutes, pushing them down with a spider to
keep them submerged. Transfer with spider to prepared sheets to drain,
Cool completely.

Using kitchen scissors, cut out thick portion of stems, going about
halfway up each leaf. Discard. Blot excess water with paper towel.

Preheat oven to 375°F (191°C).

Starting with outermost leaves, lay out a cabbage leaf, inner side up.
Place a little less than 1/2 cup (125 mL) mushroom filling just
above where stem was cut out. Fold the two bottom flaps in a crisscross over filling. Fold in sides then roll cabbage around filling. Place on a baking sheet. Repeat with remaining leaves and filling, gradually reducing filling amount as leaves get smaller—by the end, you’ll use about 1/4 cup (60 mL) filling per roll. Save smallest and any torn leaves to line pan.

Tear any remaining leaves and use them to line a large, shallow
rectangular roasting pan (they should fit in an 11 × 14–inch/28 ×
35–cm pan). Arrange cabbage rolls, seam side down, snuggly in pan.
Pour in 1 cup (250 mL) boiling water and cover tightly with foil. Bake
on middle rack until an instant-read thermometer inserted in centres
reads 165°F (74°C), 35 to 40 minutes. Remove from oven.

While cabbage rolls are in oven, reheat “cream” and keep hot over 
low heat. When cabbage rolls are ready, carefully transfer to a serving
platter. Serve with “cream” and chives on the side.  Serves 6 to 8

Brown Butter and Sage Polenta.

Brown Butter And Sage Polenta

Creamy polenta is a great alternative to more common starches we often use in the United States, like potatoes, rice and even pasta. We love Italian polenta and with some cheese and brown butter, it really comes to life! And there is no better complement to brown butter than sage. This Brown Butter and Sage Polenta recipe is heavenly and can be made into a main dish or a side dish with a number of things served with or on top of the polenta!

Brown butter and sage are a match made in heaven! And when combined with delicious creamy polenta and Parmesan, this dish will not disappoint!

Ingredients:

6 large fresh sage leaves

8 Tablespoons unsalted butter, divided
4 ½ cups vegetable stock - unsalted and high quality
9 oz Polenta-style instant cornmeal
¾ cup grated Parmesan cheese
2 teaspoon kosher salt
½ teaspoon black pepper
Extra sage leaves to garnish optional

Instructions:

 

Chop the sage first, as you’ll need it as soon as the brown butter has been made. They don’t need to be finely chopped.

Next make the brown butter. Place 6 tablespoons of butter in a small saucepan over medium heat. Cook until the milk solids in the butter brown and the aroma is nutty. Remove from the heat, place in a small bowl and add the sage to the brown butter. Set aside.

Bring the stock to a boil. Once boiling, remove from the heat and, stirring constantly, slowly add the polenta. Do not add the polenta too quickly or it will become lumpy. Stir for 3 minutes, the polenta should be creamy. If it is very thick, thin it out with a little water or stock.

Incorporate the brown butter and sage into the polenta by stirring. Be patient, it takes a minute or so. Stir in the cheese, salt, pepper, and remaining 2 tablespoons of butter until fully incorporated. Taste for additional seasoning. Serve!

Notes:

We generally buy Italian instant polenta brands, but please note that different brands may require a different ratio of polenta to liquid content. The classic ratio is 1 part polenta to 4 parts water. Review the box instructions on the version you purchased and adjust accordingly if the polenta-to-stock ratio is significantly different than the one you are using. 

Chilled Avocado Soup

Chilled soup makes for a refreshing lunch or dinner during these hot summer days. Heat can be tricky when working with wine, so beer is preferred because it takes a very specific wine to complement a dish containing jalapeño. The heat of the pepper can overpower a lighter beer, such as a lager. So enjoy this soup with a lightly hopped saison, as the body of it is hefty enough to stand up to the spice.

Ingredients
1 pound California halibut
2 ripe avocados, skin and pits removed
4 cups vegetable stock
¾ cup cilantro, chopped and divided
2 green onions, green part only
1 clove garlic
3 teaspoons salt, divided
¼ teaspoon cumin
1 teaspoon ground black pepper
1 lemon, zested and juiced
1 ripe mango, skin and pit removed, diced
1 jalapeño, diced
¼ cup red onion, diced
Directions:
Add to blender the stock, avocados, ½ cup of cilantro, green onions, garlic, 1 teaspoon of salt and cumin. Blend on medium speed, then turn to high speed and blend until contents are smooth. Pour into bowl and chill in refrigerator.

Preheat oven to 350 degrees F. Divide halibut into 4 filets and place on a parchment paper-lined baking sheet. Top each filet with equal share of lemon zest and juice, 1 teaspoon of salt and pepper. Bake 12–15 minutes until cooked through.

While fish bakes, begin jalapeño mango relish. In medium bowl place remaining ¼ cup of cilantro, 

mango, 

jalapeño, 

red onion and remaining 

1 teaspoon of salt. 

Mix and set aside. 

To assemble, add chilled soup to bowls, flake each portion of fish and place on top. Finish with jalapeño mango relish.

White Bean Chili Soup. ~. Vegan

 

White Bean Spinach Soup

This is a recipe for a tasty but great soup high in nutrition.  Protein galore along with Vitamin K and the power points!  Great on these winter days!

Ingredients

• 1 tablespoon olive oil extra virgin
• 1 onion large, diced
• 1 celery rib sliced
• 3-4 garlic cloves minced
• 4 cups vegetable stock
• 1 yellow potato large, peeled and grated
• 1 bay leaf
• ½ teaspoon thyme dried
• 1 19-ounce can white beans drained and rinsed
• 10-12 ounces spinach chopped, tough stems removed
• 1 tablespoon Italian parsley fresh, minced
• 1 tablespoon lemon juice freshly squeezed
• 1-2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese. optional
• salt and pepper to taste

Directions:

• Drizzle olive oil in a large stockpot set over medium heat.
• Add the chopped onions and celery, and saute for about 5 minutes or until onions are translucent.
• Add the garlic and cook for barely a minute, stirring frequently.
• Add the vegetable stock, grated potato, bay leaf, and thyme.
• Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
• Add the white kidney beans and simmer for another 5 minutes.
• Stir in the spinach and simmer for 1 more minute.
• Remove from heat and add lemon juice and parsley.
• Adjust salt and pepper seasonings.
• If using, garnish with cheese.
• Serve immediately and enjoy.

Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Quick White Beans and Celery Ragout

 

Quick White Beans and Celery Ragout

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is so delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.  My daughter served this dish when I visited with her.  I got the copy of the recipe and made it when I returned home.  It will be a  favorite of mine!

Ingredients:

⅔ cup vegetable stock, plus more as needed
⅓ cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto (or soft herbs like basil or parsley), for serving
Cooked pearl couscous or grilled bread, for serving

Directions:
Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add ⅓ cup vegetable stock and warm for 1 minute. Season with salt and pepper.

Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread. Yield 4 to 6 servings.

Lemony Bean & Brassica Soup With Napa Cabbage & Dill

Lemony Bean & Brassica Soup

With Napa Cabbage & Dill

From creator Chef Diane Kochilas: "Cabbage lovers rejoice! This brassica-heavy bean soup is packed with several members of the Brassica genus, one of the healthiest and most nutritious vegetable groups in the world. I can’t help but think this soup is like an Ikarian garden on steroids, so to speak, chock-full of various species of these cruciferous vegetables and roots, many of which have long provided easy, inexpensive, and health-giving opportunities to make a delicious dinner that doesn’t cost that much or take much to produce in one’s own backyard. You can play around with this, adding, say Brussels sprouts or even kale to the soup."

Ingredients:

½ lemon

1 small celery root (celeriac)

¾ cup extra-virgin Greek olive oil

1 large red onion, chopped

1 large leek, trimmed and chopped

1 small bunch Chinese celery, trimmed and chopped (with leaves)

½ small head Napa or Savoy cabbage, trimmed and finely shredded (about 3 cups)

1 large carrot, trimmed, peeled, and chopped 

1 parsnip, pared and cut into a ½-inch (1½-cm) dice

1 rutabaga, peeled and cut into a ½-inch (1½-cm) dice

1 kohlrabi, trimmed and cut into a ½-inch (1½-cm) dice

4 garlic cloves

4 cups canned navy or other white beans, preferably organic 

(Rancho Gordo Note: We recommend our Marcella or Alubia Blanca beans)

10 cups vegetable broth or stock, or water

2 bay leaves

6 thyme sprigs

Fresh strained juice of 1 lemon, or more to taste

Sea salt and freshly ground black pepper

1 small bunch dill, leaves snipped or chopped

Directions:

Prepare acidulated water by squeezing and dropping half a lemon into 3 cups of water in a medium mixing bowl. Trim, peel, and dice the celeriac (celery root) and place it in the acidulated water. Set aside until ready to use.

Drain the celeriac. In a large soup pot, heat ¼ cup of olive oil and cook the onion, leek, celery, celeriac, carrot, parsnip, rutabaga, and kohlrabi until translucent and al dente, and until the onions are soft. Stir the garlic into the vegetable mixture. 

Add the beans, stock or water, bay leaves, and thyme. Reduce heat to low, bring to a simmer, keep the lid on the pot ajar, and cook until the vegetables are very tender, about 35 to 40 minutes. Fish out the thyme and bay leaves with a spoon and discard.

Using an immersion blender, puree a little bit of the soup in the pot, about 1½ cups or so—use your judgment to “eyeball” it. Doing this will create a creamy texture. 

Stir in the cabbage and cook the soup for 15 more minutes, or until the cabbage is tender. Whisk the lemon juice and remaining olive oil together in a small bowl and add the mixture to the soup. Season to taste with salt and pepper, and stir in the dill. Adjust seasoning with salt and pepper, and serve.  Makes 8 servings.

Diane Kochilas is a chef and award-winning author of numerous cookbooks, including a favorite of ours, called Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die. This recipe is from her new book, The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity. It publishes on March 26th and we can't wait to get a copy. There are so many good things to eat the this region, and it's part of the famous Blue Zones that enjoy amazing longevity. Spoiler alert: Beans are almost always a part of the long-life equation.

Thai Green Curry With Fish

    

          Thai Green Curry With Fish

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay.

Ingredients:

3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

4 Tbsp Thai green curry paste

1/2 cup vegetable stock

2 tsp fish sauce

2 tsp diced serrano chili (less if preferred)

1 – 13.5oz can coconut milk

1 pound halibut cut into large chunks

Fresh cilantro

Green onions, sliced

Directions:

  In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.         

Enjoy                                                                                                                                                                                                                                                                                                                  

Tangy Braised Chickpeas ~ Vegan

     

 Tangy Braised Chickpeas ~ Vegan

Note: Soy sauce can contain gluten; check the label if you need this recipe to be gluten-free. Worcestershire sauce is not vegetarian; it contains anchovies.  Ser4ves 4 to 6
Ingredients:
4 tablespoons olive oil
1 medium onion, thinly sliced
4 garlic cloves, very thinly sliced
2 large, thick carrots (12 ounces), in 1/4-inch slices
Kosher salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
6 ounces or 2 large portobello mushrooms, in generous 1/2-inch slices
4 tablespoons tomato paste
1 1/2 tablespoons dark brown sugar
3 to 4 cups mushroom or vegetable stock
1/3 cup red wine vinegar or sherry vinegar
2 teaspoons Worcestershire or soy sauce
2 15-ounce cans chickpeas, drained and rinsed
1 bay leaf

Directions:                                                                                                Heat oven to 350 degrees. If you have a Dutch oven or braiser that can go from stove to oven, start in this on the stove. If not, start with a wide, deep saute pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part.

Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened. Add garlic and cook 2 minutes more. Add the carrots, 1 teaspoon salt, freshly ground black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten. Add the mushrooms and cook for 4 minutes, until they begin to soften. Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes. Add 3 cups stock, vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.

Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven. Braise chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth (and adding the remaining 1 cup broth if so). Remove from oven, discard bay leaf, and adjust seasonings to taste.

Do ahead: Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.  

Chilled Buttermilk Corn Soup With Fines Herbs

Chilled Buttermilk Corn Soup with Fine Herbs 

Chilled soup doesn’t have to begin and end with gazpacho. This verdant number bursts with the flavours of sweet corn, fresh herbs and tangy buttermilk. To make a statement, break out the punch bowl and ladle, and serve this soup in style!

Ingredients:

3 tbsp (45 mL) unsalted butter
2 shallots, minced
Salt and freshly ground black pepper to taste
6 ears corn, kernels removed, cobs reserved
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
1 cup (250 mL) shaken buttermilk, plus more to garnish
1 large handful washed arugula or baby spinach
3 tbsp (45 mL) chopped chives, plus more to garnish
3 tbsp (45 mL) chopped basil
2 tbsp (30 mL) chopped tarragon
2 tbsp (30 mL) chopped flat-leaf parsley
2 tbsp (30 mL) fresh lemon juice
Directions:
Melt butter in a large stockpot over medium heat. Add shallots, salt and pepper. Cook, stirring occasionally, until tender and lightly golden, 3 to 4 minutes. Set 1/4 cup (60 mL) corn kernels aside for garnish, and add rest to shallot pot along with garlic. Cook, stirring, 2 minutes. Add reserved cobs and vegetable stock. Bring to a boil over high heat. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, 15 minutes. Remove and discard cobs. Cool soup to room temperature.

Once soup has cooled, add buttermilk, arugula or spinach, herbs and lemon juice. Using an immersion or high-speed blender, purée until very smooth. Season with salt and pepper. Transfer to an airtight container. Refrigerate at least 4 hours and up to 3 days.

Transfer to a punch bowl and garnish with a swirl of buttermilk, reserved fresh corn kernels and chives.   Serves 6 to 8

Cashew e Pepe

Cashew e Pepe

Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.

Ingredients
2 cups (480 ml) vegetable stock
1 cup (130 g) roasted cashews
1 garlic clove, peeled
1 small slice white onion, about 2 Tablespoons
3 Tablespoons (24 g) nutritional yeast
2 Tablespoons white miso paste
1 pound (454 g) whole wheat pasta, cooked
1 bunch (15 g) fresh parsley leaves, chopped finely
¾ cup (340 g) roasted mushrooms
½ lemon, juiced
1 teaspoon ground black pepper

Directions
Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select Hot Soups program and allow the machine to complete the programmed cycle.

In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.

Chef's Notes
Miso and nutritional yeast add a fermented flavor that replace the flavor of traditional cheese. Whole, unsoaked cashews bring creaminess to the dish, working well with the flavors of onion and garlic and coming together with mushrooms to provide a great plant-based protein boost.
Cacio e Pepe is a traditional pasta dish made with cheese and pepper. We found this simple way of using whole ingredients to create a rich, cheese-like pasta sauce that can be customized to your desire with roasted or steamed vegetables, wilted greens, or other hearty ingredients that balance out the richness of this dish.

 

Vegan Green Curry With Tofu And Cashews

Vegan Green Curry With Tofu and Cashews

Fragrant and comforting, this verdant Thai-style curry requires a fair bit of advanced prep, but it comes together in minutes. Thai Kitchen brand curry paste is specified as it’s relatively mild and easy to find. Keep in mind that other brands may contain fish sauce and vary in heat level, so adjust accordingly.
Ingredients:
1 tbsp (15 mL) raw coconut oil
2 large shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 mL) Thai Kitchen green curry paste
1 1/#2 cups (375 mL) vegetable stock
1 (400 mL) can full-fat coconut milk
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) packed light brown sugar
Salt to taste
3 cups (750 mL) broccoli florets
1 medium zucchini, about 8 oz (225 g), trimmed, halved lengthwise and sliced on bias 1/3 inch (8 mm) thick
6 oz (170 g) green beans, trimmed and halved
1 (1-lb) block extra-firm tofu, drained, dried and cut into 1-inch (2.5-cm) cubes
1 cup (250 mL) lightly packed cilantro leaves
2 tsp (10 mL) lime juice
1 lime, washed
Roasted cashews and basil leaves for garnish
Steamed jasmine rice for serving

Directions:
In a large pot, heat oil over medium heat. Add shallots. Cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic. Cook, stirring, for 1 minute. Add curry paste. Cook for 30 seconds. Add vegetable stock, coconut milk, soy sauce, sugar and salt. Raise heat to high. When it comes to a ­boil, add broccoli, zucchini, beans and tofu. When it returns to a boil, partially cover and reduce heat to maintain a brisk simmer. Cook, gently stirring twice, until vegetables are al dente, about 4 ­minutes. Remove from heat.

Place cilantro in a food processor or mini food chopper. Pulse until finely chopped. Add 1 cup (250 mL) of hot cooking liquid. Run machine until cilantro is very finely chopped and liquid is light green. Return mixture to curry and gently stir in along with lime juice. Taste for salt.

Using a rasp, lightly grate a little lime zest overtop. Sprinkle with cashews and basil. Serve with steamed rice.
Serves 4

 

Yellow Pepper and Almond Soup

Yellow Pepper & Almond Soup

This is a wonderful soup for vegetarians when made with vegetable stock as it offers lots of protein from the almonds.

Ingredients:

1½ cups (375 mL) blanched almonds, slivered
2 tbsp (30 mL) olive oil
1 cup (250 mL) onions, coarsely chopped
1 cup (250 mL) carrots, peeled and finely sliced
2 tbsp (30 mL) garlic, coarsely chopped
½ tsp (2 mL) smoked Spanish paprika (sweet variety, not hot)
5 cups (1.25 L) yellow peppers, coarsely chopped (about 3 large peppers)
6 cups (1.5 L) chicken or vegetable stock
¼ cup (60 mL) plain bread crumbs

Directions:

In a large pot, toast almonds over medium heat until light golden and fragrant, about 3 minutes. Do not burn, and stir constantly. Remove from pot and set aside. 

Add oil to pot, sauté onions and carrots for 5 minutes. Add garlic, paprika and peppers to pot and sauté for 10 minutes. Add stock, almonds (reserving a few for garnish) and bread crumbs. Bring to a boil, cover, lower heat and simmer for 45 minutes.

Let cool slightly and purée soup in batches in blender. To create a velvety soup, strain solids from liquid. Purée the solids and some liquid in blender to make it fully smooth. Continue the process with the remaining liquid until all has been put through the blender. Return puréed soup to pot and gently warm through. Serve garnished with almonds, a drizzle of oil and a pinch of paprika.

Serves 6

Red Mountain Quinoa Rissotto

Red Mountain Quinoa Risotto

This Quinoa Risotto is adapted from Red Mountain. It is served on its own or a half portion as an accompani-ment to fish or chicken. The truffle oil is to give a mouthfull of richness when you eat the risotto.  LCBO

Ingredients:
1 cup (250 mL) chopped onion
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) olive oil
1 cup (250 mL) arborio rice
½ cup (125 mL) Chardonnay or other white wine
3 to 4 cups (750 mL to 1 L) hot vegetable stock or 

    water
¼ cup (50 mL) each shiitake and oyster mushrooms, 

   slivered.
1 cup (250 mL) baby spinach
½ cup (125 mL) red bell pepper, chopped
½ cup (125 mL) edamame beans or peas
1 cup (250 mL) cooked quinoa   (combine ¼ cup/50 mL   

   raw quinoa with ½ cup/125 mL water and simmer 

   covered for 15 minutes.

¼ cup (50 mL) grated Parmesan cheese
Salt and freshly ground pepper
2 teaspoons (10 mL) white truffle oil

Directions:
Sauté onions and garlic in olive oil over medium heat for 2 minutes or until softened. Add dry rice and continue to sauté for 4 minutes or until the rice is lightly browned.

Deglaze the pan with wine and continue cooking until the liquid is evaporated. Add the vegetable stock, 1 cup (250 mL) at a time, stirring often, until the rice is cooked.

Add in the remaining vegetables and cooked quinoa, along with another splash of stock. Stir until they are fully incorporated and the spinach is wilted, about 2 minutes. Stir in Parmesan cheese. Season to taste.

Serve hot with a small drizzle of white truffle oil.

Vegan Gumbo

Vegan Gumbo

Ingredients
4 -6 cups vegetable stock
2/3 cup safflower oil
2/3 cup chickpea, all-purpose or whole wheat flour
1 1/3 cups chopped onions
2/3 cup chopped green bell pepper
2/3 cup chopped celery
1 cup button or portabella mushrooms (de-gilled), washed and sliced (optional)
1 medium carrot, chopped
3 cloves garlic, minced
1/2 cup chopped tomatoes
2 tablespoons soy sauce
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 1/2 cups fresh or frozen whole-kernel corn
1 1/2 cups fresh or frozen green peas
1 pound fresh or frozen okra, halved lengthwise or chopped
Salt
Black pepper
Cooked brown rice
Gumbo file powder*

Directions:
Heat stock in a medium saucepan; cover and keep warm over low heat. In a 4- to a 5-quart Dutch oven or heavy-bottomed soup pot, heat oil over medium-high heat. Whisk in flour and continue to whisk constantly, scraping sides and bottom to prevent burning. Continue until the mixture (known as a roux) becomes silky and a light milk chocolate color, about 5 minutes. Be careful not to let it scorch.

As soon as the color is right, reduce heat to medium-low. Add onion, bell pepper, and celery; cook, stirring occasionally until vegetables are just softened, 3 to 4 minutes. (The roux will continue to darken slightly to a dark milk chocolate color.) Remove from heat and transfer to a bowl. Measure 11/2 cups and return that amount to Dutch oven.  Serves 6 to 8