Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

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CORNBREAD, BUTTERNUT, CANNELLINI, & ARTICHOKES FOR CANADIAN THANKSGIVING

Posted by Zel Allen's nutgourmet on September 29, 2012

Today’s tempting Canadian Thanksgiving recipes come from a true Canadian who lives in Ontario. Lisa Turner, a vegetarian for 22 years, knows how to treat a vegetable with love and creativity. In these irresistible recipes she incorporates a medley of flavors, colors, and textures to reflect the foods of the harvest celebration. Lisa blogs at Lisa’s Kitchen where she specializes in Indian cooking with vibrant flavors and dazzling colors. Lisa’s recipes for Canadian Thanksgiving are just as delectable for our U.S. Thanksgiving.

ROASTED BUTTERNUT SQUASH, HERBED CANNELLINI, AND ARTICHOKES WITH FENNEL AND PARSLEY SALAD

Making a healthy vegetarian entrée look like a gourmet dish isn’t the result of elaborate and technical procedures. Rather, it’s the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in color and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.

As is so often the case when I cook with squash, I was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described “Dog Shaman” from South Africa who otherwise advocates a vegan diet for dogs. I don’t endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I’m quite happy to try his human food.

Salad:
• 1 fennel bulb, cored, trimmed and sliced
• 1 large cup fresh Italian parsley leaves
• 1/4 cup olive oil
• juice of 1 lemon
• 1/4 teaspoon sea salt
• fresh ground black pepper to taste

Squash and Cannellini:
• 1/2 cup dried cannellini beans (1 1/2 cups cooked or 1 14 oz can)
• 1 butternut squash, halved, seeded and scored into bite-sized pieces
• olive oil
• leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried
• leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried
• fresh ground black pepper

Other ingredients:
• 5 or 6 large oil-marinated artichokes, coarsely chopped
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup dry white wine
• small handful of torn fresh basil leaves, or 1/4 teaspoon dried
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sea salt
• fresh ground black pepper
• olive oil
• vegan Parmesan cheese (optional)

Instructions:
• Rinse the beans and soak overnight covered in several inches of cold water with a little lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

• Prepare the salad in advance to allow the lemon juice and olive oil to mellow the strong flavour of the fennel. Combine all the salad ingredients in a bowl and toss gently. Set aside at room temperature, tossing again occasionally.

• Pre-heat an oven to 400°. Prepare the squash by cutting in half lengthwise, scraping out the seeds, and scoring deep crosses at bite-sized (about 1-inch) intervals into the flesh. Place the halves on a baking sheet open side up and drizzle the squash with olive oil, a few sprinkles of water, rosemary, thyme and fresh ground black pepper. Place in the oven and roast for 40 to 50 minutes or until the squash is tender and browned.

• Meanwhile, combine the beans, artichokes, tomatoes, wine, basil, oregano, salt and pepper in a small oven-safe casserole dish. Drizzle with olive oil. After the squash has been roasting for 10 to 15 minutes, place the casserole dish uncovered in the oven beside the squash and bake for 20 to 30 minutes or until the liquid has evaporated and the beans are still moist but not dry. Remove from oven and set aside until the squash is finished.

• Remove the cooked squash from the shell and stir into the bean mixture. If using, scatter the vegan Parmesan cheese on top and place the casserole dish under the broiler for a minute or two.

• Toss the fennel and parsley salad one more time and serve with the squash, cannellini and artichoke mixture. For an added special touch, reserve the squash shells and scoop the squash, cannellini and artichoke mixture into the shells for serving.

Makes 4 to 6 servings

CLASSIC CORNBREAD

Considering it seems that I put hot chillies and/or jalapeños in pretty much everything I make, my regular readers might be surprised to learn that my very favorite cornbread consists of little more than cornmeal. But my regular readers will also know that I love the sweet taste and crunch of cornmeal, and this dense and filling bread will satisfy any cornmeal craving. For a satisfying snack, serve slices of this cornbread with a bit of vegan butter. It also goes well as a side with any spicy Mexican meal.

Simple, dense and filling, classic cornbread loaded with plenty of cornmeal flavor and crunch — a great snack or addition to Thanksgiving or a spicy Mexican meal.

Ingredients:
• 3 cups coarse yellow cornmeal
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon sea salt
• 3 tablespoons sesame oil or olive oil
• 1/4 – 1/2 cup brown sugar, honey or other sweetener, to taste
• 2 – 3 cups of water

Instructions:
• Preheat an oven to 325° and grease a loaf pan with oil.

• Combine the cornmeal, flour and salt in a large bowl. If you are using a dry sweetener, mix in to the dry ingredients. Add the oil and rub it into the dry ingredients with your hands. If you are using a liquid sweetener, add it now and stir to combine. Gradually stir in the water until the mixture resembles a thick cookie dough — you may not have to use more than 2 cups of water.

• Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf.

• Remove the bread from the oven and cool on a metal rack for 10 minutes. Gently remove the loaf from the pan and cool for another 30 minutes on the rack. Cut into 3/4-inch to 1-inch slices and serve.

Makes 8 to 10 slices

Posted in Canadian Thanksgiving, Celebrations, Guest Posts, Holiday Recipes, Main Dishes, Salads and Salad Dressings, Side Dishes | Tagged: , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

TREASURED VEGAN DELIGHTS FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on September 28, 2012

Today’s post is from guest host Dianne Wenz, VLC, HHC, AADP, a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizes guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. She writes the weekly Meatless Monday column on the New Jersey website Hot From the Kettle and is a contributing writer on ChicVegan To explore more of Dianne’s endeavors, visit Dianne’s website and blog at Veggiegirl

Growing up I was never very fond of Thanksgiving. I wasn’t too crazy about any of the food that was served, but I felt that I needed to fake it and pretend that I liked every morsel of it. But now that I’m an adult, and a vegan, it’s become my favorite time of the year. The foods that I despised as a child are now some of my favorites. I usually invite my vegan friends over, and we have a feast fit for royalty. While the menu changes from year to year, stuffing, stuffed mushrooms and roasted Brussels sprouts are so well loved that they’ve become Thanksgiving traditions.

MUSHROOM AND SPINACH STUFFING

Ingredients:
• 1 Tbsp. olive oil
• 1 lb. assorted mushrooms (like chanterelle, shIitake, and crimini), sliced
• 1 large onion, diced
• 2 to 3 cups celery stalks, chopped
• 1/4 cup chopped fresh Italian parsley
• 2 Tbsp. chopped fresh sage
• 2 Tbsp. chopped fresh thyme
• 8 oz. baby spinach leaves
• 10 cups 1-inch cubes day-old bread with crust
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon coarsely ground black pepper
• 1 cup vegetable broth (plus more, if stuffing is too dry)

Directions:

1. Heat olive in heavy large skillet over medium-high heat. Add sliced mushrooms and sprinkle with a little salt. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Remove mushrooms from heat and set aside in a large bowl.

2. Add onions and celery. Sauté until vegetables are tender, about 8 minutes. Add all herbs and sauté 1 minute longer. Add the spinach and toss until just wilted, about 1 minute. Add vegetables to bowl with mushrooms.

3. Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard. Transfer to very large bowl and cool.

4. Lightly oil a 13” x 9” baking dish. Stir vegetable mixture into the bowl with the bread cubes. Add the broth, salt and pepper, tossing to combine even. Add more broth, ¼ cup at a time if the mixture seems to dry. Transfer stuffing to prepared dish.

5. Bake stuffing uncovered until cooked through and brown and crusty on top, about 50 minutes. Let stand 10 minutes and serve.

ROASTED BRUSSELS SPROUTS WITH TOASTED ALMONDS

Ingredients
• 1 1/2 pounds Brussels sprouts
• 1/8 cup olive oil
• ½ teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup slivered almonds

Directions
1. Preheat the oven to 375 degrees.
2. Cut the Brussels sprouts in half and remove any stems and brown leaves.
3. In a large bowl, toss together the Brussels sprouts, olive oil, salt, and pepper. Spread the sprouts out in 9” x 13” baking dish or roasting pan
4. After 20 minutes, stir the Brussels sprouts with a spatula or large spoon to prevent burning and ensure all sides roast evenly. Add the almonds to the dish with the sprouts.
5. Continue to roast the Brussels sprouts for about 20 – 25 more minutes, until they are browned and fork tender.

STUFFED MUSHROOMS

Ingredients
• 12 to 16 large cremini or button mushrooms, stems removed and chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• Salt and black pepper
• 1/4 cup dried breadcrumbs

Directions
1. Preheat the oven to 400 degrees.
2. Heat the oil in a skillet over medium heat. Add the garlic and cook until softened, 30 seconds. Add the mushrooms stems and salt and pepper to taste. Cook, stirring until the mixture is softened, and well combined, about 3 minutes.
3. Remove from the heat and mix in the breadcrumbs. Add more olive oil if the mixture seems to try.
4. Stuff the mushroom caps with the stuffing and arrange in a greased shallow baking pan. Bake until the mushrooms are tender and the stuffing is hot, about 20 minutes

Posted in almonds, Appetizers, Celebrations, Guest Posts, Holiday Recipes, Side Dishes | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

THE PERFECT BITE FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on September 27, 2012

Thanksgiving guests might arrive desperately hungry and raring to eat. No worry! With Cobi Kim as your vibrant video host you’ll have the “perfect bite” ready to tame those growling tummies. Cobi’s guest post features her stunning video with all the details you’ll need to create Thanksgiving Won Tons. Visit Cobi’s Veggietorials blog where visitors can learn how to assemble her colorful vegan delights with ease.

Turn your Thanksgiving or any holiday leftovers into the perfect bite! Check out my video to see how to whip up an easy Quinoa & Cauliflower Mash that tastes like creamy mashed potatoes, but has more fiber per serving. Oven Roasted Butternut Squash gives a sweet balance to the savory fillings like Vegan Stuffing with Collard Greens. Roll it up and fry it to savor the day after Thanksgiving without eating another turkey sandwich. I dipped my hot won ton pockets of goodness in cranberry sauce for a sweet and tart twist or smother them with gravy.

THANKSGIVING WON TONS

QUINOA & CAULIFLOWER MASH

1 cup steamed or roasted cauliflower

1 cup cooked quinoa

2 tablespoons vegan butter

2 tablespoons nutritional yeast

3 cloves garlic

Salt to taste

Puree until almost smooth, but do not over process.

Oven Roasted Butternut Squash

1 small squash, cut into small cubes

Olive oil

Salt

Nutmeg

Cinnamon

Arrange squash in an even layer on a cookie sheet lined with foil. Spray squash lightly with olive oil and sprinkle a little salt, nutmeg and cinnamon to taste. Roast for 35-45 minutes in a 400-degree oven. Puree and adjust seasoning.

VEGAN STUFFING MIX– I always doctor mine up with onions, celery and water chestnuts. I added some cooked collard greens after I fluffed the stuffing.

Field Roast, Tofurky or your favorite faux meat

Wonton Pi or Mandu wrappers, Egg roll-Spring roll-Lumpia wrappers If you’re trying to keep it plant based, check the ingredients to avoid ovo/lacto. I use a local brand made without animal products.

Posted in Appetizers, Celebrations, Guest Posts, Holiday Recipes | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

MORE TASTY DISHES FOR CANADIAN THANKSGIVING

Posted by Zel Allen's nutgourmet on September 26, 2012

Following are two recipes for a delicious Canadian Thanksgiving by guest host Carolyn Scott-Hamilton of The Healthy Voyager website

Carolyn is the author of The Healthy Voyager’s Global Kitchen: 150 Plant-Based Recipes From Around the World. Because Carolyn loves to travel the globe, she has embraced cuisines of the world and has tasted the exotic herbs and spices that make international foods so compelling. Her recipes, foreign foods she has veganized, take the reader to far away places. Call it armchair travel with one hand in the kitchen.

MAPLE CHIPOTLE SWEET POTATO BISQUE

Makes about 4 servings

4-5 small/medium sweet potatoes
1 cup plain soymilk (keep extra on hand if you want to thin out the soup a bit)
1 chipotle pepper in adobo
1/4 cup maple syrup
1/2 cup vegan sour cream
4 tablespoons softened vegan butter
Salt and pepper to taste

Wash and peel sweet potatoes, then cube and boil until fork tender. Add cooked sweet potatoes in a large bowl.

In a food processor or using an immersion blender pulse the soymilk and chipotle together. In a saucepan bring the soymilk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter and salt and pepper to the milk mixture. Pour the soymilk mixture over the cooked sweet potatoes and again use the immersion blender or a hand mixer to mix the ingredients together.

MUSHROOM WELLINGTON

Makes 6 servings

Filling:
1/4 cup basmati rice
1 lemon, zest only
1 onion, finely chopped
2 1/4 cup brown cap mushrooms, sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
salt and freshly ground black pepper

Pastry:
9 ounces ready-rolled puff pastry
vegan gravy, to serve

Cook the rice and lemon zest in a pan according to packet instructions, until tender. Drain well.

Heat the onion and mushrooms and fry for 3-4 minutes, or until softened. Stir in the cooked rice, herbs and cranberries until well combined. Season, to taste, with salt and freshly ground black pepper.

For the pastry, cut an 8-inch x 12-inch rectangle from the puff pastry. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal with oil or melted vegan butter. Chill for 30 minutes.

Bake in the oven for 30 minutes, or until crisp and golden-brown. To serve, place one slice of the Wellington onto each of six serving plates. Top with gravy.
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Posted in Celebrations, Guest Posts, Holiday Recipes, Main Dishes, Soups | Tagged: , , , , , , , , , , , , , | Leave a Comment »

 
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