Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘Thanksgiving main dish’

SHIITAKE TORNADOES FOR CANADIAN THANKSGIVING

Posted by Zel Allen's nutgourmet on October 3, 2013

SourceURL:file://localhost/Users/zelallen/Desktop/SHIITAKE%20TORNADOES%20copy%202.doc

SHIITAKE TORNADOES IN

CASHEW CREAM SAUCE

SourceURL:file://localhost/Users/zelallen/Documents/Zel’s%20Documents/GONE%20VEGAN%20FOR%20THE%20HOLIDAYS/CHRISTMAS/Main%20Dishes/Shiitake%20Tornadoes%20in%20Cashew%20Cream%20Sauce.doc

Shiitake Tornadoes in Cashew-Cream Sauce copy

Picture-perfect, this sumptuous and very festive main dish makes a showy presentation on the Thanksgiving holiday table. Adorned in black sesame seeds, these 12 striking globes rise up from a rosy pool of seductive cashew sauce and entice the inquisitive palate.

To ease the holiday stress, have the cooked brown rice ready and make both the tornadoes and the sauce the day before. Stored them separately and assemble the dish shortly before serving. Briefly warm the tornadoes in a 350-degree F. oven and the sauce on the stovetop.

Presentation is everything with this dish. It’s so simple, yet makes these sesame coated balls look amazing. Hunt for long sprigs of rosemary to poke into each “tornado.” I just know that when you bring this dish to the table, you’ll hear some very pleasing ooohhs and aaaahhhs.

Present the tornadoes on a recessed platter that will hold a pool of sauce and allow you to garnish the edges. If you can’t locate black sesame seeds, roll the tornadoes in toasted or natural sesame seeds and they will still make an awesome main dish.

Yield: Makes 12 balls; 8 to 12 servings

Tornadoes

8 ounces shiitake mushrooms, stems discarded, caps cut into quarters

1 onion, chopped

1 tablespoon tamari

1 1/2 teaspoons dried tarragon

3/4 cup water

1/2 cup pitted kalamata olives

3 cups cooked short-grain brown rice

1 cup old-fashioned rolled oats

1/2 cup walnuts, coarsely ground

1/4 teaspoon salt

Freshly ground pepper

1 cup black or regular sesame seeds

12 long sprigs fresh rosemary, for garnish

6 cherry tomatoes, cut in half, for garnish

1.    To make the tornadoes, preheat the oven to 350 degrees F. Line a 17 1/2 x 12 1/2-inch rimmed baking sheet with parchment paper and set aside.

2.    Combine the mushrooms, onion, tamari, and tarragon in a large, deep skillet. Add water and cook and stir over medium-high heat for 10 to 12 minutes, or until the mushrooms are cooked and the onion is softened and transparent. Add 1 or more tablespoons of water as needed to prevent burning.

3.    Transfer the mushroom mixture to a food processor and add the olives. Process until smooth and creamy, stopping occasionally to scrape down the work bowl. Spoon the mixture into a large bowl.

4.    Add the rice, oats, walnuts, salt, and pepper and mix well. Pour the black sesame seeds into a deep, medium bowl.

5.    Using your hands, form the mushroom mixture into balls about 1 1/2 inches in diameter. Roll each one in the sesame seeds to coat well. Place the coated balls on the prepared pan and bake for 30 minutes.

Cashew Cream Sauce

2 1/2 cups vegetable broth

1/4 cup unsalted tomato paste

1 to 2 tablespoons tamari

2 cloves garlic, crushed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

Pinch cayenne

1/2 cup cashews, finely ground

2 teaspoons freshly squeezed lemon juice

Salt

Freshly ground pepper

1.    To make the sauce, combine the vegetable broth, tomato paste, tamari, garlic, garlic powder, onion powder, thyme, marjoram, and cayenne in a 2-quart saucepan. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer 1 to 2 minutes.

2.    Add the cashews, whisk and cook for 4 to 5 minutes, or until the sauce has thickened. The sauce will continue to thicken upon standing. Add extra vegetable broth to thin the sauce as needed. Before serving, stir in the lemon juice, salt, and pepper.

3.    To serve, spoon the sauce into a large, deep platter and arrange the tornadoes over the sauce. To garnish, poke a rosemary sprig into each tomato half and push them into the tops of the tornadoes, so they stand upright.

Note: If not serving immediately, refrigerate the tornadoes and sauce separately. Warm the tornadoes in a preheated 350-degree F. oven for 12 to 15 minutes before serving. Heat the sauce in a saucepan over medium heat for 4 to 5 minutes.

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

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.

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

 
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