Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘vegan Canadian Thanksgiving’

GLAZED RUTABAGAS & CARROT-RAISIN MUFFINS FOR A DIVINE CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on September 30, 2012

Sam Houghton, the creative Quantum Vegan blogger, took on a curious challenge the moment she bought a vegetable she didn’t know what to do with. Today’s familiar mantra is “Search and ye shall find,” –the internet, that is, and that’s exactly what Sam did. The result is an innovative, yet easy recipe that makes rutabagas a stand-out side dish for the Canadian Thanksgiving celebration.

Healthy muffins are always a nutritional bonus, but how about muffins that are delicious, chock full of sweet raisins, shredded carrots, chunky walnuts, AND are really healthy! Serve them for breakfast on Thanksgiving morning and enjoy a great start to the festive day.

Sam’s lively blog features a host of recipes, product reviews, and book reviews. Her Lifestyle feature offers a glimpse into everything from eating disorders to all manner of vegan living. You can also find Sam on Twitter and Facebook.

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Rutabagas were on sale recently and I decided to buy one, as I am often wont to do with sale vegetables. Of course, once I had it on hand I had no idea what to do with it, and for once my cookbooks didn’t have many suggestions. But it’s the beauty of today’s social media world that you can put out a call for rutabaga recipes on twitter and have half a dozen responses before lunch time. Thanks to cookinvegan, I settled on a maple mustard glaze that sounded amazing.

MAPLE-MUSTARD-GLAZED RUTABAGAS
serves 2 as a side

Ingredients
1 pound rutabaga, peeled and cut into chunks

1/2 tbsp. Dijon mustard
1 tbsp. maple syrup
1 clove garlic, crushed
1/2 tsp. mustard seed
1 tbsp. olive oil

Directions
1) Preheat the oven to 400°F. In a bowl big enough to hold the rutabaga, mix all the glaze ingredients together until well blended.

2) Add the rutabaga pieces and mix until well coated.

3) Spread the rutabaga on a baking sheet, drizzling with any remaining glaze. Roast for 30-40 minutes, stirring once, until the glaze darkens and the rutabaga is tender.

I wound up making two separate batches of glaze and turning one into a marinade for tempeh a la Veganomicon. I added about 6 tbsp. of water to the glaze to make it a marinade and marinated 1/2 block of tempeh for an hour before panfrying it for about ten minutes. The flavor took really well and some green beans were all we needed to complete the meal!

So now that I know how tasty rutabaga is, I’ll be using it more in the future!

WHEAT-OAT CARROT MUFFINS
Substitutions in baking don’t always work out the way you intend them to. Sometimes you wind up with a total mess, while other times you get a nice surprise. I’d put these muffins somewhere in between. The substitutions I made were out of necessity, and the only complaint I had was that they didn’t rise very much. So they were a success, albeit a bit of a “rustic-looking” success!

The original recipe came off the back of a box of Hogsden Mills hot cereal and called for some of the cereal as a dry ingredient. The rest was pretty simple, and the only non-vegan ingredients were some milk and an egg, so adapting it was a snap. However, I found myself in an interesting position the second time I wanted to make a batch. We were very nearly out of both whole wheat pastry flour and spelt flour, my two go-to flours for muffins; and there wasn’t a whole lot of the dry cereal left, either. The only thing to do was improvise.

I looked around at what we did have and wound up swapping wheat bran for the cereal and oat flour for the regular flour. I also added some raisins, which weren’t included in the original muffin recipe. As usual, I used maple syrup instead of sugar and applesauce instead of oil–both of which I’d tried the first time around and had success with. The result was a dense and tasty muffin that was good with all sorts of different “toppings:” almond butter, sunflower butter, raspberry jelly and even chocolate raspberry peanut butter!

As sort of an added bonus, these are healthy muffins that don’t taste healthy. There’s very little sugar and a lot of whole grains, plus the carrots and raisins. The batter winds up very chunky and can just about support a half a cup of nuts, but I wouldn’t add anything else for fear of them falling apart. Also, if you don’t have any oat flour hanging around, you can make your own by grinding regular oats in a blender (about 1 1/4 cups to make 1 cup of flour).

Wheat Oat Muffin Batter

Wheat Oat Muffins with Carrots & Raisins
Author: Sam
Recipe type: snack
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

Serves: 6-12

Ingredients
1 cup wheat bran
1 cup oat flour
2 Tbsp baking powder
½ tsp baking soda
1 Tbsp maple syrup
½ cup nondairy milk
1 Tbsp ground flax seeds mixed with 3 Tbsp water
¼ cup unsweetened applesauce
1 tsp pure vanilla extract
1 cup shredded carrots
½ cup raisins
½ cup chopped walnuts, optional

Instructions
Preheat the oven to 400F. Grease or line a small 12-cup or a large 6-cup muffin tin.

In a large bowl, combine the wheat bran, oat flour, baking powder and baking soda, stirring well to combine.

Add the nondairy milk, maple syrup, flax seed mixture, applesauce and vanilla. Stir until moistened. (Batter will be thick.)

Fold in the carrots, raisins and walnuts (if using). The batter should look chunky and “rustic.”

Divide the batter equally between the prepared muffin tins. Bake for 20-22 minutes, until the tops are browned and a toothpick inserted in the center comes out clean. These don’t rise very much, but they’re tasty and hearty!

Posted in Breakfast Dishes, Canadian Thanksgiving, Holiday Recipes, Side Dishes, Vegan for the Holidays, walnuts | Tagged: , , , , , , , , , , , , , , , , , , , , , , , | 4 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.

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

 
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