Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘dinner’

OPEN SESAME!–DIVA OF THE PATTY PAN

Posted by Zel Allen's nutgourmet on February 25, 2013

Like me, you’ve probably rediscovered an old favorite recipe that had somehow gotten lost and ended up at the bottom of a pile of papers you keep meaning to tackle. Well, actually, this little gem of a recipe didn’t end up in a pile because it’s one of the recipes in my cookbook, The Nut Gourmet. But it did kind of get lost between files in a hidden corner of my memory.

An upcoming visit from my friends Vesanto and Cam from Vancouver triggered my memory to bring up that file and I’m thrilled to share this flavor-filled recipe that’s never failed to get raves. I love recipes that can be prepared in advance and still taste great when you serve them a day or two later. This one’s a winner in every way.

The recipe is a unique take on a nut-filled patty that tastes great tucked into a pita, piled into a giant sandwich, enjoyed as an open-faced sandwich, or relished all by its delicious little self. You can even eat the patties cold, right from the fridge and find them perfectly flavorful.

Although the sesame seeds remain on the top and bottom of the patties, they successfully impart their definitive flavor that oozes sesame with each delicious bite. Versatility works great with this recipe–you can vary the nuts and vary the grain. It’s an excellent recipe to fall back on when you have 2 cups of leftover cooked grains. I like the patties with a little dollop Tofu Sour Cream, but you can shmear with any of your favorite toppings.

SESAME NUT PATTIES

Yield: Makes about 12 to 15 two-inch pattiessesame nut patties

1/2 cup hulled sesame seeds

1 cup walnuts
2/3 cup cashews
1/3 cup pistachios

1/4 cup water
1 tablespoon psyllium husks

1 tablespoon plus 1 teaspoon soy sauce
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme

2 cups cooked wild rice

1. Lightly oil a large rimmed baking sheet or line it with parchment. Put the sesame seeds in a medium shallow bowl and set aside.

2. Grind the walnuts, cashews, and pistachios to a coarse meal in a food processor, and leave them in the processor.

3. Combine the water and psyllium husks in a small cup or bowl and stir well to moisten. Set aside for 1 minute to thicken, then add to the processor.

4. Add the soy sauce, chili powder, oregano, nutmeg, and thyme to the processor. Process briefly until all the ingredients are well combined.

5. Add the wild rice and pulse and process until it is well incorporated. If needed, add 1 to 3 tablespoons of water to moisten the mixture.

6. Form the mixture into 1 1/2-inch balls, place them on the baking sheet, and flatten slightly with your hand. When all the patty mixture is formed, dip each of the patties into the sesame seeds, covering both sides. Place them back on the baking sheet.

7. Shortly before serving, place the baking sheet under a preheated broiler, about 3 inches from the heat source. Watching carefully, broil for about 1 to 3 minutes, or until the sesame seeds are golden. Turn the patties over with a spatula and broil for 1 to 2 minutes, or until golden. Serve with Tofu Sour Cream or your favorite sauce.

Posted in cashews, Main Dishes, pistachios, walnuts | Tagged: , , , , , , , , , , , , | Leave a Comment »

DISCOVER THE MAGIC OF CHESTNUTS

Posted by Zel Allen's nutgourmet on November 13, 2012

Once you’ve tasted fresh chestnuts, you’ll agree they have no equal. Chestnuts stand apart from any other nut, yet they are part of the same family of tree nuts as almonds and walnuts. From their natural sweetness to their soft, potato-like texture, these treasures of the autumn season enhance all dishes with unmatched flavor richness.

What makes them so extra special is their limited availability. Chestnuts grown in the U.S. are available only from October through January, though some growers sell out earlier.

Asian markets that import fresh chestnuts from China and other Asian regions have them available throughout the spring.

For instructions on cooking and peeling chestnuts, see these earlier post at:

Cooking and Peeling Chestnuts

Peeling and Cooking Chestnuts Step-by-Step

Here are some handy, time-saving chestnut measurements:

A 15-ounce jar of cooked, peeled chestnuts contains about 2 1/2 cups.

One pound of fresh chestnuts in the shell will make about 2 1/2 cups peeled cooked chestnuts.

SEE ONLINE CHESTNUT RESOURCES BELOW.

Following are some delectable chestnut recipes for the festive holidays ahead. The recipes are from my new cookbook Vegan for the Holidays. The last recipe. Fresh Chestnut Soup, is from my first cookbook, The Nut Gourmet.

GARLICKY CHESTNUT BUTTER

With the addition of a bit of kitchen sorcery and a whirl in the food processor, naturally sweet and starchy chestnuts become transformed into an irresistible creamy spread that stands out on any variety of bread, bagel, or cracker. Consider this buttery spread as a tasty accompaniment to any savory dish, and use as you would a relish or a spread on your favorite bread or rolls.

Yield: about 1 1/4 cups

1/3 cup chopped onion
2 cloves garlic, coarsely chopped
1/4 teaspoon dried thyme
1/2 cup water, divided
1 1/4 cups cooked and peeled coarsely chopped chestnuts
1/4 teaspoon salt
1 sprig parsley, for garnish

1. Cook and stir the onion, garlic, thyme, and 1/4 cup of the water in a medium skillet over medium-high heat for 3 to 4 minutes, or until the onion has softened. Add 1 or more tablespoons of water as needed to prevent burning.
2. Transfer the mixture to a food processor. Add the chestnuts, salt, and the remaining 1/4 cup of water. Process for 1 or 2 minutes, or until smooth and creamy, stopping occasionally to scrape down the work bowl. Transfer to a serving bowl. Garnish with the parsley if desired.

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CHESTNUT-SMOTHERED BRUSSELS SPROUTS

Brussels sprouts and chestnuts may seem like the ultimate cliché of trendy holiday foods, but not so this tasty version that turns Brussels sprouts haters into devoted converts. The plan-ahead host may want to blanch the Brussels sprouts the day before for convenience.

Yield: 12 servings

1 pound Brussels sprouts, cut into quarters lengthwise
2 cups diced onions
2 cups diced fresh tomatoes
1 cup diced red bell peppers
2 tablespoons extra-virgin olive oil
24 cooked and peeled chestnuts, diced, or 1 cup chopped nuts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 pimiento-stuffed green olives, minced
Salt
Freshly ground pepper
1 green onion, sliced, for garnish

1. Combine the Brussels sprouts, onions, tomatoes, bell peppers, and olive oil in a large, deep skillet. Cook and stir for 4 to 5 minutes over high heat, or until the onions are very soft and the tomatoes begin to break down. Add 1 or more tablespoons of water as needed to prevent burning.
2. Add the chestnuts, garlic powder, onion powder, and olives. Season with salt and pepper. Cook another 1 to 2 minutes to heat through. Spoon into a serving bowl or platter and garnish with the green onion if desired.

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UPBEET CHESTNUTTY POTATO SALAD

What makes this salad a delightful departure from standard potato salad is the medley of sweet yams, sweet chestnuts, and sweet beets laced with a tart touch of lemon juice and vinegar. For convenience, purchase the jarred or vacuum-packed cooked, peeled chestnuts. If you’re not a fan of chestnuts, you can eliminate them or substitute with one cup of lightly steamed sliced carrots and still enjoy this delicious salad.

Yield: 6 servings

4 medium white or red Rose potatoes, peeled and cut into bite-sized chunks
2 large sweet potatoes or yams, peeled and cut into bite-sized chunks
2 large beets, peeled and cut into bite-sized chunks

1 cup cooked and peeled chestnuts, quartered, or lightly steamed sliced carrots
4 green onions, sliced
3 tablespoons extra virgin olive oil
3 tablespoons seasoned rice vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
Freshly ground pepper

Fresh sprigs herbs for garnish

1. Put the potatoes, yams, and beets in separate saucepans and add enough water to cover them. Cover and bring to a boil over high heat. Decrease the heat to medium-high and cook until the potatoes and beets are just tender when pierced with a fork. The potatoes will cook in about 5 to 7 minutes. The beets will take about 25 to 35 minutes.
2. Use a slotted spoon to transfer the potatoes to a large bowl. Line a plate with three layers of paper towels and transfer the beets to the plate. Use extra paper towels to pat the beets dry.
3. Add the beets, chestnuts, green onions, oil, vinegar, lemon juice, salt, and pepper to the potatoes and toss well. Transfer the salad to an attractive serving dish and garnish with a few sprigs of herbs, if desired.

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WILD RICE AND CHESTNUT PILAF

Chestnuts are the definitive sweet infusion that makes this earthy pilaf so special, while exotic spices help transform it into a vibrant side dish.

Yield: 4 to 6 servings

3 1/4 cups water
1 cup wild rice
1 3/4 teaspoons salt
1 large red onion, coarsely chopped
2 tomatoes, chopped
1/4 to 3/4 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon garam masala
3/4 cup chopped cooked and peeled chestnuts, or coarsely chopped raw or roasted
walnuts
1 green onion, sliced, for garnish
1 tablespoon minced fresh parsley, for garnish

1. Combine 3 cups of the water, wild rice, and 1 teaspoon of the salt in a 4-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 45 to 55 minutes, or until the rice is tender and most of the water is absorbed.
2. Meanwhile, combine the onion, tomatoes, the remaining 1/4 cup water, curry powder to taste, the remaining 1/4 teaspoon salt, cinnamon, and garam masala in a large, deep skillet. Cook and stir over high heat for 5 to 8 minutes, or until the onion and tomatoes are softened. Add 1 or more tablespoons of water as needed to prevent burning.
3. Drain any excess liquid from the rice and add the rice and chestnuts to the tomato mixture. Mix well to distribute the ingredients evenly. Spoon the pilaf into a serving bowl and garnish with the green onion and parsley if desired.

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SAVORY CHESTNUT AND FRUIT STUFFING

This sumptuous stuffing, replete with chestnuts, is so fruity and ravishing, it makes a delicious meal by itself. Enjoy it as a side dish or use it to stuff acorn, butternut, or delicata squash.

Yield: 12 to 15 hearty servings

2 cups water
2/3 cup pearl barley
1 1/2 teaspoons salt

8 cups whole wheat bread cubes
2 1/2 cups vegetable broth

3 large sweet onions, chopped
3 stalks celery, chopped

2 large apples, cored and chopped
1 1/4 cups chopped cooked and peeled chestnuts, or pecans, or walnuts
1 cup golden raisins
3/4 cup sweetened dried cranberries
3/4 cup chopped dried apricots (preferably Turkish)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper

2 tablespoons white miso

Garnishes
1/4 bunch parsley
3 tangerine wedges or Fuyu persimmon slices
3 fresh cranberries

1. Preheat the oven to 350 degrees F.

2. Combine the water, barley, and 3/4 teaspoon of the salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer for 50 to 60 minutes, or until the barley is tender and all the water is absorbed.

3. Meanwhile, place the bread cubes on a 17 1/2 x 12 1/2-inch rimmed baking sheet. Bake for 10 to 12 minutes, or until dry. Transfer the bread cubes to an extra-large bowl.

4. Add the vegetable broth to the bread cubes and mix vigorously with a wooden spoon until the bread cubes are broken down into a coarse meal. Set aside.

5. Combine the onion and celery in a large, deep skillet and add 2 or 3 tablespoons of water. Cook and stir for 10 to 12 minutes, or until the onions are very soft and translucent. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Transfer the onion mixture to the bowl with the bread cubes.

6. Add the apples, chestnuts, raisins, cranberries, apricots, cinnamon, nutmeg, pepper, and the remaining 3/4 teaspoon salt and mix well.

7. Thin the miso with about 3 tablespoons of water, add it to the stuffing mixture and combine well to distribute it evenly. Adjust the seasonings.

8. Spoon the stuffing into a 13 x 9-inch baking pan, cover with aluminum foil and bake for 35 minutes. Remove the foil and bake another 15 to 20 minutes, or until a light crust forms on the top.

9. To serve, garnish one corner of the pan with parsley and artfully nestle the tangerine wedges and cranberries into the parsley if desired.

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FRESH CHESTNUT SOUP

While this unique, tantalizing soup is cooking, it sends waves of beckoning aromas so irresistible it just may become a holiday tradition at your house. For the best flavor, prepare the soup a day ahead, giving it plenty of time for the seasonings to fully develop. To reheat the soup, warm it gently over medium heat and stir frequently to avoid burning.

Yield: 6 to 8 servings

3 1/4 cups water
2 large carrots, peeled and chopped
1 large onion, chopped
2 celery stalks, diced
1/2 serrano or jalapeno chile, minced

2 quarts unsweetened soymilk
2 tablespoons plus 1 teaspoon nutritional yeast flakes
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon ground nutmeg
1/4 teaspoon dried tarragon

3 tablespoons cornstarch

1 1/4 pounds fresh chestnuts in the shall, cooked and peeled or 1 (15-ounce) jar cooked
chestnuts

2 tablespoons chopped fresh chives

1. Combine 1 1/2 cups of the water with the carrots, onion, celery, and chile in a large deep skillet. Cook and stir over high heat for about 5 minutes, or until soft. Set aside.

2. Combine the soymilk, nutritional yeast, salt, nutmeg, and tarragon in a large stockpot and bring to a simmer over medium high heat.

3. Combine 1/4 cup of the water with the cornstarch in a small cup or bowl and stir to make a thin paste. Add to the simmering soymilk and stir for 1 minute until it is well dissolved and the soup is slightly thickened. Remove from the heat.

4. Combine three-quarters of the cooked vegetable mixture, three-quarters of the prepared chestnuts, and the remaining 1 1/2 cups water in the food processor and process until smooth. Add to the soup along with the remaining cooked vegetables.

5. Chop the remaining chestnuts and add them to the soup. Heat gently to warm through and blend the flavors. Garnish each bowl with a sprinkling of the chives and serve.

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Chestnut Resources

Allen Creek Farm Chestnuts

Correia Chestnut Farm

Empire Chestnut Company

Girolami Farms Chestnuts

Posted in Celebrations, chestnuts, Cooking and Peeling Chestnuts, Holiday Recipes, Salads and Salad Dressings, Side Dishes, Soups | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments »

Mac -n-Cheese–all Melty and Vegan for Canadian Thanksgiving

Posted by Zel Allen's nutgourmet on October 5, 2012

Nicole Abramowski, blog host of Vegan Nom Noms, says few can resist a melt-in-the mouth taste of vegan mac-n-cheese, especially on special holidays when food favorites are a must. Smith Graduate Nicole loves to sample life in far away places and has lived in England, the Czech Republic, Massachusetts, and now resides in Berlin, Germany, a place she has discovered is a vegan paradise. At Vegan Nom Noms shares recipes, food photography, and all things cool.
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This is probably my most-requested recipes by non-vegans whenever I make it for the holidays. Though there are more vegan mac-n-cheese recipes than you can through a stone at out there on the interwebz, this one has pretty basic ingredients, no need for a blender and is super addicting. I even served it to my very non-vegan family at Thanksgiving, including extended relatives, and several of them commented on how good it was and gobbled it all up. Surprise, it’s vegan! Every year I have a phase where I eat this every week for a few months. I’m pretty sure I will become a mac-n-cheese one day. There’s nothing better, now that the cold is creeping in, to curl up with a bowl of noodley saucy goodness! Nutritional yeast, please marry me.

Without further ado, the recipe! I actually make it two different ways, depending what I want that day. One is baking it like below, but I also sometimes throw the veggies in during the last few minutes the noodles are boiling, strain it, set aside, whisk together the sauce, then throw everything together and warm it up again on the stove. Top with some crunchy onions if you’re feeling fancy. Both the baked version and the saucy version have a special place in my heart. One picture is saucy, but you can find photos of the baked version here on my Vegan Nom Noms blog

VEGAN MAC-N-CHEESE

– 1/2-3/4 lb pasta (I usually just fill the baking tray I’m using halfway with pasta and use that amount)
– 1/2 (110ml) cup soymilk
– 1/4 (60 ml) cup water
– 1/4 (60 ml) cup soy sauce
– 1 cup (240 ml) nutritional yeast
– 3/4 teaspoon paprika
– 1/4 teaspoon cumin
– 2 cloves garlic, minced (or 3/4 teaspoon garlic powder)
– 3/4 teaspoon salt
– 3 tablespoons vegetable or canola oil
– 3 tablespoons margarine
– 1 teaspoon mustard
– 1 1/2 teaspoons cornstarch
– 2 carrots, shredded (optional)
– 1 medium onion, diced small (optional)
– 1/2 cup frozen peas (optional)
– 3/4 cup frozen chopped green beans (optional)
– enough french fried onions to cover top of mac-n-cheese

Preheat oven to 350 degrees F (180 degrees C). Boil water in a medium-sized sauce pan and cook pasta (I like to use shells for this dish). While pasta is cooking, combine everything but the french fried onions in a large bowl and mix together. Try and break up the margarine chunks as much as you can, but they’ll just melt in the oven when it’s cooking so it doesn’t need to be perfect. You can put the veggies in frozen, they’ll cook in the oven too.

Once the pasta’s done, drain and add to the “cheese” sauce. Stir until all the pasta is covered and then pour into a baking dish and top with the french fried onions. Bake uncovered for 25-30 minutes until onions are browned and top of the pasta looks crispy. Eat and enjoy!

Posted in Canadian Thanksgiving, Celebrations, Holiday Recipes, Main Dishes | Tagged: , , , , , , , , , , , , , , , , , | Leave a Comment »

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 »

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 »

CANADIANS CELEBRATE THANKSGIVING DAY OCTOBER 8!

Posted by Zel Allen's nutgourmet on September 24, 2012

Canadian Thanksgiving is coming soon and I wanted to offer our friends to the North some tasty, festive recipes for their celebration of the early harvest. Canadians celebrate Thanksgiving on the second Monday in October. This year their celebration falls on Monday, October 8, just two weeks away.

In the next couple of weeks, I’ll be posting several delectable recipes for Canadian Thanksgiving from a number of guest contributors, vegan bloggers who really know how to dish up lavish, mouth-watering foods that will make the harvest celebration for our Canadian neighbors just as special as our November holiday.

Following is a very unique main dish from my book, Vegan for the Holidays. The stunning entree borrows its beautiful structure from a traditional Moroccan dish called bistilla.

THANKSGIVING PHYLLO PIE

Stately, delicious, and aromatic, this is the dish that will change the minds of those who snicker at the thought of a vegan thanksgiving dinner. Like a typical Moroccan Bistilla, this delicious entrée is completely encased in phyllo dough. Uniquely different is the plump filling of whole grains, nuts, vegetables, and all the herbs and spices that say Thanksgiving. Prepare the filling a day in advance to make assembly more convenient.

Yield: 10 to 12 servings

Filling
3 1/4 cups water
1/4 cup wild rice
1/2 cup pearl barley
2 1/2 teaspoons salt
1/3 cup whole raw almonds, coarsely chopped
1/3 cup raw walnuts, coarsely chopped
1/3 cup raw pecans, coarsely chopped
2 small russet potatoes, peeled and cut into bite-sized chunks
8 ounces shiitake mushrooms, stems discarded, chopped
1 large onion, chopped
1 large red bell pepper, chopped
2 large carrots, coarsely shredded
2 stalks celery, diced
5 cloves garlic, minced
1 teaspoon dried sage
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 large or 2 medium tomatoes, diced
1 large zucchini, chopped
1/2 cup golden raisins
1 (15-ounce) can chickpeas, drained and rinsed
Freshly ground pepper

Crust
12 sheets phyllo dough, at room temperature
1/4 cup canola oil

Garnishes
Ground cinnamon
1 to 2 tablespoons coarsely ground roasted pistachios
1 tablespoon minced fresh mint or parsley
1 small tomato, cut into a rose

1. Preheat the oven to 350 degrees F.

2. To make the filling, combine 3 1/2 cups of the water, rice, barley, and 1 1/4 teaspoons of the salt in a 3-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and cook for 50 to 60 minutes, or until the rice and barley are tender and all the liquid has been absorbed.

3. Meanwhile, place the almonds, walnuts, and pecans in a single layer on a 17 1/2 x 12 1/2-inch rimmed baking sheet. Bake for 8 to 10 minutes, or until lightly toasted. Immediately pour the nuts onto a plate to cool.

4. Put the potatoes in a 1-quart saucepan with water to cover. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer 5 to 7 minutes, or until the potatoes are tender. Transfer the potatoes to a medium bowl with a slotted spoon and mash them.

5. Cook and stir the mushrooms, onion, bell pepper, carrots, celery, garlic, sage, cinnamon, allspice, thyme, marjoram, rosemary, and the remaining 1/4 cup water in a deep, 10 to 12-inch skillet over medium-high heat for 12 to 15 minutes, or until the vegetables are softened and beginning to brown. Add 1 or more tablespoons of water as needed to prevent burning.

6. Add the tomatoes, zucchini, raisins, chickpeas, the remaining 1 1/4 teaspoons salt, and pepper to the skillet, Cook another 10 minutes, or until the tomatoes are broken down.

7. Add the rice mixture, toasted nuts, and mashed potatoes to the skillet and mix thoroughly. Adjust the seasonings and set aside.

8. To make the crust, place a dish towel horizontally on your workspace. Unroll the phyllo dough and place it on the dish towel. Cover it with another dish towel to prevent the phyllo from drying out. (Each time you remove a phyllo sheet, cover the dough with the dish towel.) Pour the canola oil into a small bowl and place it nearby. Lightly oil a 10-inch ovenproof skillet.

9. Remove one sheet of phyllo from the stack, and place it into the prepared skillet, allowing the ends to drape over the side of the skillet. Gently brush the phyllo with oil, including the portion that drapes over the side. Repeat with eight more sheets of phyllo, draping each of the sheets in a different direction to form a circle around the skillet.

10. Spoon the filling into the phyllo crust, packing it firmly. Lift up the edges of the draped phyllo sheets and place them over the filling. Place the remaining three sheets of phyllo on top of the pie, one at a time, brushing each with the oil. Tuck the ends of the three sheets down into the sides of the skillet. Bake for 50 to 60 minutes, or until the crust is golden.

11. To serve, invert the pie onto a large serving platter or tilt the skillet to slide it onto the platter. Garnish the top with the cinnamon, pistachios, and mint and place the tomato rose in the center if desired. Cut the pie into wedges with a serrated knife and remove each wedge with a pie server.

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