The 1960's Housewife Paradox

When I first became vegan, I discovered the 1960’s Housewife Paradox: processed foods, despite their implications of butter and cream, are often vegan. Take Pillsbury Crescent Rolls. The advertising copy is all about how buttery, flaky, and melt-in-your-mouth tender they are. But, there’s no butter in them. Cool Whip is notorious for being vegan in a previous formulation. Movie theater popcorn is often doused in coconut and canola oil, and proffered as “butter.” Fortuitously, Pepperidge Farm Puff Pastry is also one of these vegan secrets.

I am always delighted to discover a simple ingredient like puff pastry that can be a vehicle for a huge range of dishes, sweet and savory. In the past, puff pastry would have supported meat, cheese, and even seafood in my kitchen, but the richness of buttery puff pastry is balanced well by earthy vegetables and bright sauces. My first effort is this Harvest Vegetable Square. We enjoyed it on Christmas Day with wild rice pilaf, maple glazed carrots, and a simple herb mushroom gravy. I am already plotting ways to adorn the second package of puff pastry living in my freezer…maybe chocolate and caramel…maybe roasted tomatoes and cashew ricotta…mmm.

Last Christmas with mashed potatoes and roasted Brussels sprouts

Harvest Vegetable Squares

Adapted from Vegetarian Times, November 2012

1 large head cauliflower, small florets

1 head garlic

¼ cup vegetable stock

4 tablespoons olive oil

2 teaspoons vegetarian Worcestershire sauce

3 tablespoons white wine

1 tablespoon cornstarch

½ cup water

1 teaspoon fresh thyme, chopped

15 Brussels sprouts, halved

15 baby carrots, halved

15 button mushrooms, halved

2 shallots, peeled and sliced finely

1 package frozen puff pastry (2 sheets), thawed

Salt and pepper

Heat oven to 425º. Line a rimmed baking sheet or oven proof dish with foil. Spread cauliflower in a single layer, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Slice off the top of the head of garlic, and drizzle with olive oil. Place in the pan with the cauliflower. Roast for 35-45 minutes until the cauliflower and garlic is tender. Remove and set aside to cool.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the Brussels sprouts, carrots, shallots, thyme, and mushrooms. Sauté until fork tender, about 15 minutes. In a separate bowl, combine the white wine, cornstarch, 1 teaspoon Worcestershire sauce, and water. Add this to the sautéed vegetables, and continue cooking for 2 minutes, until the sauce thickens and coats all the vegetables. Remove from heat, and set aside.

In the bowl of a food processor, combine the cauliflower, 1 teaspoon Worcestershire sauce, and vegetable stock. Squeeze the roasted garlic out of the cloves and add to the food processor. Pulse until relatively smooth and well-mixed. Set aside.

Heat the oven to 425º. On a well-floured surface, roll each sheet of puff pastry into a 12” x 12” square. Cut each square into 4 equal pieces. Line two baking sheets with parchment paper, and place four squares of puff pastry on each sheet. If the puff pastry feels very sticky, you can put it in the fridge for a few minutes. Spread 2 or 3 tablespoons of the cauliflower puree in the center of each square. Top this with ½ cup of the sautéed vegetables. Bring the two opposing corners together of the square into the middle, and press to seal. Repeat with the other two corners. Place the squares in the oven, and bake for 10 minutes. Rotate the trays front to back, and top to bottom, and bake for 10 more minutes. The squares are ready when the top and bottom is golden and crisp. Serve piping hot with a drizzle of herb and mushroom gravy. 

Vegan Thanksgiving Retrospective

Maple Cranberry Sauce, Cornbread Stuffed Apples, and Green Beans with Almonds

Well the big day has come and gone, and Vegan Thanksgiving was a huge success! I thought I should write a mini retrospective now that I have actually been through the event, and especially since it was my first grown-up holiday meal.

Mushroom Lentil Pot Pies, Porcini Gravy, and Cauliflower Gratin

We had 18 people to our house on Saturday, a collection of friends and neighbors, kids and adults, vegans and omnivores alike. It was a true day of celebration! I started cooking on Thursday, and with a little preparation and a lot of organization, things managed to stay pretty calm. One of the benefits of a turkey-less Thanksgiving is all the extra oven space and time. Thanksgiving day scheduling is a lot easier when you’re not waiting expectantly, and endlessly for the turkey to be done.

A Thanksgiving day tutorial resulted in my best and most beautiful pie crust ever!

I ended up making a few adjustments and amendments to my posted menu; a cranberry orange relish alongside the maple cranberry sauce as requested by my mom, the cauliflower fennel gratin became cauliflower and broccoli, and a little confusion over doubled and even tripled recipes. The gratin was a huge hit, the professed favorite of most of our guests. It’s my favorite too. My friend Tina, an Arkansas native who knows what she’s talking about, raved over the vegan pecan pie.  We also served a delightful cranberry champagne cocktail that I admittedly had more than one of. Overall, it was a fantastic day full of good food and even better company. I think I achieved my desired goal of demystifying vegan food for some of our friends, and even making it a delicious alternative! Now that Thanksgiving is over, it’s time to get ready for the holidays! Christmas is a much more low key celebration in my family, so I have a lot of flexibility in my holiday cooking. I’m definitely looking forward to experimenting with Christmas cookies, chocolate truffles, and more!

A Minnesota-less Thanksgiving

As I’ve mentioned before, this Thanksgiving is an unusual one for my family. Since I was 18, we have spent Thanksgiving with my mom’s brother’s family in St. Paul, Minnesota. Growing up in California, I didn’t have childhood memories of big holidays with my extended family, so it was really special to me to spend Thanksgiving with my aunt, uncle, and cousins. As it’s Thanksgiving today, I’m missing them, and our yearly traditions.

One of the things I love the most about Thanksgivings in Minnesota is spending time with my Aunt Susan and cousin Shelby. Susan is a great cook, and an amazing hostess. Every year she leaves a basket of treats in our room; chocolates, eye masks, inspirational books, and fun magazines, like you’re staying in a fancy hotel. She is incredibly organized and has a pages long list for grocery shopping and cooking schedules. She’s my Thanksgiving role model this year, as I prepare my first grown-up Thanksgiving dinner.

Shelby is my aunt and uncle’s oldest, and I have always felt a special connection to her. She reminds me so much of myself at her age; she’s silly, enthusiastic, and full of energy. Perhaps we get along so well because I am so in touch with my inner 16 year old. We have lengthy discussions about the merits of the latest Harry Potter books and movies. She was the first person to say the word “Twilight” to me. And she knew all about Darren Criss long before he started capturing Kurt’s (and my) heart on Glee. So, in honor of Shelby, and since we aren’t together this Thanksgiving, I decided to write a Glee-themed Thanksgiving post. 

Glee has surprisingly numerous connections to veganism. One of the shows biggest stars, Lea Michele, has spoken continually about the benefits of a vegan diet. In an interview with Women’s Health magazine, Lea is described, “talking passionately about her commitment to a primarily vegan diet. ‘My idea of heaven used to be relaxing at home with a cheese plate and champagne,’ she says. Then she read the New York Times best-selling diet book Skinny Bitch ‘and it slapped me in the face.’ An animal lover who has ‘always had a problem eating meat,’ Lea was especially shaken by the information on farming practices and decided to give up dairy too.” Lea credits her vegan diet with giving her the energy to get through her grueling work days on Glee where she sings, dances, and films until very early in the morning.

Lea’s vegan diet has translated to her character, Rachel Berry, who is now a vegan on the show. Rachel’s veganism has been highlighted multiple times on the show, both this season and last. A few episodes ago, Rachel’s boyfriend Finn mentions that the local restaurant Breadstix serves vegan meatballs, although “they’re not very good.” If only they had my recipe for eggplant meatballs! Just as the gay community has celebrated Glee’s portrayal of a young gay man in the character of Kurt, vegans should celebrate Rachel’s depiction as a healthy, energetic vegan.

Although today is not officially my Thanksgiving (we’re eating Chinese takeout for dinner), I hope all of you are having a fantastic Thanksgiving dinner with your loved ones. I am getting ready for my vegan Thanksgiving extravaganza on Saturday, and looking forward to spending next year in Minnesota with Susan and Shelby, cooking to the Glee soundtrack!

'Grace': PETA's Banned Thanksgiving Ad

This is just a little treat to get you in the holiday spirit. PETA attempted to have this commericial aired during the Macy's Thanksgiving Day Parade, but NBC refused because it "does not meet our standards," and banned it from the airwaves. Thank god for YouTube! If this video gives you pause about what's on your holiday table, check out my animal and cruelty-free Thanksgiving menu!

A Vegan Thanksgiving, Part IX: Pecan Pie

Pecan pie is a Thanksgiving classic. I have two serious goals for my Thanksgiving dinner: 1. To show people that vegan food is not only good for you, but also delicious; and 2. To demonstrate that embracing a plant based diet does not mean giving up all the foods you love. Many of the menus I have seen for a vegan Thanksgiving throw the baby out with the bathwater. Having given up the turkey centerpiece, many vegans throw all tradition out the window, forgoing stuffing, cranberry sauce, and pie, opting instead for a Moroccan Thanksgiving, or a lasagna for Thanksgiving. So much of what we eat is easily adaptable to a vegan diet, so you are actually restricting yourself far less than people imagine.

Dessert is a huge part of wooing people to my lifestyle. Giving people something delicious, and not a little decadent, is a surefire way to make a plant based diet more appealing. So, for Thanksgiving, I am making three pies. One you’ve already seen, the chocolate pudding pie, because whether or not it’s traditional, people love chocolate pie.  Also, my aunt makes a to-die-for chocolate tart, so chocolate has come to be an essential part of the meal.  The second pie is an as yet undetermined fruit pie, probably some amalgamation of apples, cherries, and cranberries. And the third pie is pecan pie. You’re probably wondering why pumpkin pie isn’t on the menu. My thinking is that people will have had plenty of pumpkin pie on Thursday, and likely Friday, so by Saturday, they will be looking for some variety.

I ask you to come to this pie recipe with an open mind. It has some unorthodox ingredients, but the final product is just as buttery and full of creamy sweetness and crunchy pecans as the original.

3/4 cup firm silken tofu
2 teaspoons arrowroot powder
1 cup dark corn syrup
1/2 cup brown sugar packed
1/4 cup non-dairy butter melted
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecan halves

Heat oven to 350º. Place pecans on a baking sheet in a single layer. Bake until golden and toasted, about 5 to 10 minutes.

In a blender or food processor, combine the tofu, arrowroot, corn syrup, brown sugar, butter, vanilla, and salt. Blend until very smooth.

Place half of the pecans in the bottom of the crust, in a single layer. Pour the filling over the pecans. Arrange the remaining half of the pecans on top of the filling (When I made it, the pecans stayed on the bottom, never floating to the top. I believe this should fix that). Bake for 1 hour and 10 minutes, or until the filling looks like its starting to solidify. It should set completely as it cools. Serve after it has cooled completely.

Check back tomorrow for my pie crust recipe!

A Vegan Thanksgiving, Part VIII: Porcini Mushroom Gravy

For a long time, I was very intimidated by gravy. The whole concept of a roux, and the constant threat of lumps made me an anxious gravy-maker. Apparently my aunt feels the same way, because she always puts my mom in charge of the gravy at Thanksgiving. But, the other day, I was making gravy, all by myself, and it totally worked. And it tasted delicious! It had the right color, texture, consistency, everything. I was pretty proud of myself.

So, now that gravy has been demystified for me, I feel confident sharing this recipe with my readers. The key to a great gravy is a super flavorful broth. Because vegetable broth is, in its essence, a lightly flavored broth, I suggest a porcini mushroom broth. The mushrooms are capable of real depth and developing flavor. Pairing the mushroom stock with a good red wine yields a meaty and rich gravy perfect for mashed potatoes, and anything else that calls out for gravy!

Porcini Mushroom Stock

1 ounce dried porcini mushrooms
3 bay leaves
1/4 cup madeira wine
2 tablespoons dark soy sauce
1 teaspoon salt

Combine all the ingredients in a large pot. Add 8 cups warm water and stir. Bring to a boil, and simmer, covered, for 2 hours. Strain the stock thoroughly. Refrigerate for up to four days, or freeze for a later date.

Mushroom Gravy

1 3/4 cups mushroom stock
1/4 cup water
1 cup red wine*
3 tablespoons  non-dairy butter
3 1/2 tablespoons all purpose flour

Combine the stock, wine, and water in a small saucepan. In another pot, melt the butter. Add the flour and whisk constantly over heat for 2 minutes. Add the stock gradually to the roux, stirring constantly to prevent lumps. Once all the stock has been added, stir until the gravy thickens, about 10 minutes. If your gravy is not thickening, make another roux out of 1 tablespoon of flour and 1 tablespoon butter in a separate sauté pan. Add the roux to your gravy mixture, and stir until thickened. Serve immediately!

*I like my gravy with a discernible wine flavor. If you want something with more mushroom flavor, you can change the proportion; the amount of wine and amount of stock should total 2 3/4 cups.

A Vegan Thanksgiving, Part VII: Mashed Potatoes

Mashed potatoes are not typically one of the most challenging parts of Thanksgiving dinner. Boil, mash, season, and you’re done; not much to it. However, it’s hard to predict what things will become difficult when you try to make them vegan. Apparently, mashed potatoes are one of them.

I thought it would be simple. Replace dairy based butter with non-dairy butter; replace cow’s milk with non-dairy milk. Add salt, and enjoy! But, potatoes have such a bland and passive flavor that they really take on the taste of whatever is added to them, highlighting these flavors in ways I had never experienced.

For my first attempt at mashed potatoes, I erred toward simplicity. Olive oil mashed potatoes are not unusual. I see them in magazines, on websites, and the prepared food bar at Whole Foods. I like olive oil; olive oil is vegan; perfect fit, right? Apparently, I do not enjoy the taste of olive oil with mashed potatoes. Focaccia bread, yes. Mashed potatoes, no. It was too herbal and almost fruity; totally wrong for Thanksgiving dinner.

For the next batch, I went back to tradition. I melted a little Earth Balance with some unsweetened almond milk, and added them gradually to my mashed potatoes, seasoning with salt to taste. These were ineffably better, but still, something was off. I wasn’t totally satisfied.

For the third batch, I replaced the almond milk with soy milk, for a slightly more savory flavor. This went a long way toward achieving my dream mashed potatoes. But again, there was a nuttiness underlying the taste that is not generally a part of mashed potatoes. I attributed this to the earth balance with relies on the fats of nuts for this plant based butter.

My final batch incorporated non-dairy sour cream for an enhanced creamy texture without relying on butter. I also replaced the soy milk with hemp milk. Hemp milk has the most unobtrusive flavor of all the non-dairy milks I have tried. I finished it off with several cloves of roasted garlic for a well-rounded and earthy flavor.

So, after two days and many hours, two trips to the grocery store, innumerable dishes, and a mishap with my potato ricer, here is the winning recipe!

4 potatoes peeled and quartered
3/4 cup non-dairy sour cream (I recommend Tofutti brand)
1 cup unsweetened hemp milk
1 head garlic
Salt to taste

Heat oven to 325º. Cut the top off the head of garlic, so the cloves are exposed. Place in a small oven proof dish, and drizzle with olive oil. Bake for 1 hour, or until the garlic is golden and bubbly.

Place potatoes in a large pot. Cover with cold water. Bring to a boil, cover and simmer for 15 to 20 minutes, or until a knife can be easily inserted.

Pour milk into a small saucepan. Heat milk, but do not boil.

Mash potatoes with a potato masher (duh!), or with a potato ricer. You can also whip them in a stand mixer, but the results will be less even. Add the sour cream, and stir, or blend, until evenly distributed. Slowly add the warm milk to the potatoes, until you have achieved a smooth and moist consistency. Taste for salt. Serve immediately. If you are serving them in the next two hours. Pour 1/4 cup milk over the potatoes and cover with foil. Stir, and reheat if necessary, and serve!

Check back tomorrow for rich and delicious Mushroom Gravy!

A Vegan Thanksgiving, Part VI: Cauliflower and Fennel Gratin

This may be the most delicious thing I’ve ever made. I know I’m very enthusiastic about the food I make for this blog, but this gratin was seriously transcendent. Creamy on the inside, crunchy on the outside, gloriously caramelized onions and fennel, a Thanksgiving dream come true.

I’ve been batting around the idea of a vegan béchamel for a vegan lasagna for a while now, but I haven't actually tried making it yet. This recipe gave me an excuse to try it out. I used a traditional béchamel recipe (from the Joy of Cooking), but white sauces generally rely on the final addition of a cheese for body and well-rounded flavor. Obviously cheese is out, but cashew cream adds a comparable richness. This cream sauce turned out so well that I cannot wait to apply it to other vegan adaptations, like a spinach and mushroom lasagna, and even a vegan macaroni and cheese.

Although a gratin is not a traditional Thanksgiving dish, it incorporates delightful fall flavors like cauliflower, onions, and fennel. It also provides a luxurious element to the humble simplicity of vegetables, legumes, and whole grains. I can’t say enough good things about this dish. It’s wide open to adaptation. I’m planning to make it with cauliflower and broccoli for the big day. It would also be perfect for potatoes and other root vegetables, in a more traditional gratin. You could also incorporate pasta with the vegetables for a kind of casserole. In any case, it’s a cozy, satisfying dish for fall and winter, so make it soon!

3 tablespoons olive oil
1 onion sliced
1 bulb fennel quartered, cored, and sliced
1 head cauliflower cut into florets
1/3 loaf bread processed into crumbs
1/2 cup almonds processed into crumbs
1/2 cup cashews
1 clove garlic
1/3 cup hot water
2 tablespoons non-dairy butter
2 tablespoons flour
1 1/4 cups non-dairy milk
1/4 teaspoon cayenne pepper
Salt and pepper

Heat oven to 400º. Place onions and fennel in an oven proof pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 20 to 30 minutes or until tender. Remove from oven and set aside.

Bring a pot of water to a boil. Cook the cauliflower florets until tender, about 5 minutes. Drain and set aside.

Place bread crumbs and almond pieces on a sheet pan in a single layer. Bake until dry and crispy, about 5 minutes. Remove and set aside.

Process the cashews and garlic clove in a food processor. Add the remaining two tablespoons olive oil and process until it forms a paste. Add the hot water while the processor is on, until the mixture is thick and creamy.

Add the milk to a small sauce pan, and bring to a simmer. Remove from heat. In another sauce pan, melt the butter. Whisk the flour into the butter to make a roux. Slowly add the milk to the flour mixture, whisking constantly. Cook until the sauce begins to thicken, 4 to 5 minutes. Stir the cashew purée into the béchamel. Add the cayenne pepper. Taste for salt and pepper.

Heat the oven to 350º. Stir the cauliflower, fennel, and onion into the béchamel. Spoon into a 9” x 9” baking dish. Top evenly with the bread crumb and almond mixture. Bake for 30 minutes, or until the center of the gratin is 160º on an instant-read thermometer.

Serve immediately!

A Vegan Thanksgiving, Part V: Maple Cranberry Sauce

Sorry for the onslaught of Thanksgiving recipes, but it’s officially November, and I figure any home chef worth their salt (no pun intended...oh, who am I kidding) is already planning what to make this year. I had a very busy weekend recipe testing, adjusting, and generally inventing. So many of the foods that I envision on my vegan Thanksgiving table just don’t exist, so I have to get creative. However, this is not one of those recipes. This is a quintessential part of Thanksgiving, that happens to already be vegan: Cranberry Sauce! And this particular one is amazing. Growing up, I never paid much attention to the cranberry sauce. I was never one for sour candies or sweets, so ultra tart cranberry sauce felt more like a punishment than a treat. Then, 10 years ago, my dad changed everything for me. The 2000 Bon Appétit Thanksgiving issue featured a maple cranberry sauce. My dad and I are big fans of maple syrup, so I figured this could only improve on the dish. Little did I know, this was the missing ingredient all along. Just when the cranberry sauce starts to get a little sour for me, the maple syrup mellows everything out, finishing the flavor smoothly. I haven’t eaten another cranberry sauce since. When we started spending Thanksgiving in Minnesota, it was my one culinary contribution to the table.  While I have since been granted greater responsibility in the kitchen, I still have a soft spot for this, my first Thanksgiving dish.

1 12 oz. bag fresh cranberries
3/4 cup pure maple syrup
1/2 packed brown sugar
1/4 cup water

Place all the ingredients in a large pot and mix thoroughly. Bring to a boil and simmer until the cranberries pop, and the sauce starts to thicken, about 10 minutes. Place in a bowl and cover tightly. Refrigerate until cooled completely. This is a great dish to make 1 or even 2 days ahead.

A Vegan Thanksgiving, Part IV: Cornbread Stuffed Apples

Stuffing may be my favorite part of Thanksgiving dinner, so much so, that I am often compelled to make two or three different kinds just to satisfy my craving. At the top of my stuffing list though, is cornbread stuffing. I love the lightness alongside the grittiness of the cornbread, and I think it stands up better to the potentially overwhelming flavors of sage and thyme than your average white bread. Cornbread stuffing usually goes hand in hand with sausage. I greatly appreciated this pairing in my former omnivorous life, but it wouldn’t do for a vegan Thanksgiving. As you can probably tell from my recipes, I am not a big fan of "faux" meat products. I get more excited about the flavors of fresh vegetables, whole grains, and hearty legumes than I ever could about “Soy-rizo!” So, instead of bowing to tradition and adulterating my stuffing with a strange vegan approximation of sausage, I decided to augment the crumbly cornbread with toasted pecans, dried apricots and dried cranberries. The pecans give this dish a meatiness, something to bite your teeth into, and the dried fruit lends sweetness to this savory dish. Stuffing this into apples adds a bit of charm, everyone getting their own apple half to cut into, filled with the crunchy and moist cornbread filling.   

For a good, vegan cornbread, use the recipe from my Cornbread Chili Pie.

1 8” x 8” pan of cornbread cooled
1 tablespoon olive oil
1 onion diced
1 carrot diced finely
1 shallot diced
1 tablespoon thyme
1 1/2 tablespoons sage minced
Salt and pepper to taste
1 cup pecans toasted
1/2 cup dried cranberries
1/2 cup dried apricots diced
1 1/2 cups vegetable stock (see here for the recipe)
6 apples

After the cornbread has cooled completely, cut it into 1” cubes. Spread them out on a baking sheet and bake at 350º for 10 minutes. Flip the cubes over and bake for another 10 minutes. The cornbread should be dry and slightly crispy at the edges. Allow to cool.

Prepare the apples. Slice apples in half through the stem. Scoop the inside out so that the edges are 1/4” thick.

Heat olive oil in a large pot. Add the onion, carrot, and shallot. Sauté until tender, about 10 minutes. Add the thyme and sage and cook for 3 minutes. Add the cornbread to the pot with the pecans, cranberries, and apricots, and stir. Taste for salt and pepper. Add the vegetable stock to the mixture and stir gently.

Heat the oven to 350º. Spoon 1/2 cup of the cornbread into the apple halves. Place the apple halves into an oven proof dish, and add 3/4 cup of water to the bottom of the dish. Cover with foil and place in the oven. Bake for 50 minutes. Broil on high for remaining 5 minutes, until the top of the stuffing is crispy and golden.

*You can also make this stuffing without the apples. Just spoon the cornbread mixture into an oven proof dish and bake, covered, for 1 hour; then broil, uncovered, for 5 minutes.

A Vegan Thanksgiving, Part II: Carrot, Apple, & Leek Soup

I’m now into the active planning stages of my Thanksgiving menu. I have multiple documents arranged by food, course, and recipe source. And, after all of this organization, I’m ready to really begin making some things. So, last night I started with my potential first course. I found a recipe in Vegetarian Times for a Winter Squash, Apple, and Leek soup with Cider Crème Fraiche. Obviously, I won’t be partaking of the Crème Fraiche, but I was wildly intrigued by the soup. The other roadblock between this recipe and my mouth, is the fact that my mom is not a fan of squash. Since she is providing the pots, pans, ingredients, stove, oven, and kitchen generally, I do have to take her opinions into account. But, this was easily remedied, when I suggested substituting carrots for the squash. What resulted from this adaptation was a creamy, smooth, and filling soup, with bright color, and even brighter flavor, grounded by the butteriness of the leeks, and the sweetness of the apples. I think I’ve found my starter for Thanksgiving Dinner!

1 pound carrots (about 6 medium carrots) chopped roughly
1 apple cored and quartered
1 tablespoon olive oil
2 leeks sliced (only the white and light green part)
2 cloves garlic minced
1 cup white wine
6 cups vegetable stock
1 bay leaf

Heat oven to 400º. Place carrots and apple in a baking pan. Cover with 1 cup water, cover with foil and place in the oven. Bake for 30 minutes, or until the carrots and apple are tender.

Meanwhile, heat the olive oil in a large pot. Add the leeks and sauté until just tender, about 5 minutes. Add the garlic and sauté for about 3 minutes. Add 1/2 cup of the white wine and cook until almost completely absorbed. Add the apple, carrots and stock to the pot. Bring to a boil and simmer for 30 minutes. Purée the contents of the pot with an immersion blender (this could also be done in a traditional blender). Add the remaining 1/2 cup of wine. Simmer for 15 minutes, stirring occasionally. Serve immediately!

A Vegan Thanksgiving, Part I: Mushroom Pot Pies

In case you hadn’t noticed, it’s fall. And, in case you hadn’t noticed, it’s almost November. This can only mean one thing: Thanksgiving is almost here! Forgive my excessive enthusiasm, but Thanksgiving is my favorite holiday. This is mostly because it is a day revolving around food, many of which happen to be my favorite foods: stuffing, mashed potatoes, multiple kinds of pie, cranberry sauce, green beans...did I mention pie? I also love Thanksgiving because, for the past 7 years, we have spent it with my aunt and uncle’s family in Minnesota. You would not be the first to wonder why the California relatives go to the Minnesota relatives’ in November, but it’s tradition. Unfortunately, we are not going to Minnesota this year, but this does give me an opportunity to work out my most compelling and delicious vegan Thanksgiving dishes.

So, this is my first vegan Thanksgiving, and I could not be more excited. One of the great effects of becoming vegan is that it forces you to reexamine your food choices, and shake them up. Well, I am turning Thanksgiving upside down this year! A meat and dairy free Thanksgiving is not traditional, but I believe it can still be delicious. I decided to start cooking early this year, so that I might inspire some of you with the delicious foods I’m going to be posting over the next few weeks. If you are hosting a vegetarian or a vegan at your Thanksgiving, or even if you’re just looking to make a change to your usual holiday menu, I hope you’ll check out the recipes I will be posting.

This first dish is intended to be a main course, a kinder version of the turkey, if you will. I made these in french onion soup bowls for dinner, but I think ramekins would be sufficient for the big day, as this will be accompanied by several side dishes, plus appetizers and desserts. These individual pot pies were absolutely delicious, but I am already planning ways to dress them up for the big event.

Mushroom, Lentil, and Caramelized Onion Pot Pies

Filling

1/2 cup French green lentils
3 cups cold water
1/2 teaspoon salt
1 oz. dried porcini mushrooms
3 cups boiling water
2 tablespoons olive oil
1 onion halved and sliced thinly
1/2 teaspoon salt
8 oz. fresh baby bella mushrooms
1 carrot diced roughly
1 tablespoon thyme
1 1/2 teaspoons sage chopped
1 clove garlic minced
2 tablespoons all-purpose flour
4 teaspoons soy sauce
1 tablespoon tomato paste

Topping
1 cup all-purpose flour
6 tablespoons cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons chilled non-dairy butter diced
1/2 cup non-dairy milk
1 1/2 teaspoons white distilled vinegar

In a small pot, combine the lentils, 3 cups cold water, and 1/2 teaspoon salt. Bring to a boil, reduce temperature, and simmer for 35 to 40 minutes.

In a small bowl, pour 3 cups of boiling water over the dried porcini mushrooms, and let sit for 30 minutes. Remove the mushrooms, but reserve the porcini liquid.

In a large sauté pan, heat 2 tablespoons olive oil and add the sliced onions. Spread the onions over the surface of the pan. Stir occasionally, allowing the onions to stick and brown, but not burn. Sauté until golden and rich, about 20 to 30 minutes.

In a large pot, heat one tablespoon olive oil. Sauté the fresh mushrooms, carrots, thyme, and sage, until the carrots and mushrooms are tender, 10 to 15 minutes. When the onions are done, add them to the mushrooms and carrots. Add the garlic and sauté for one minute more. Add 2 tablespoons flour and cook for one minute. Add the porcini liquid, porcinis, soy sauce, and tomato paste and stir. Bring to a boil and simmer until thickened, about 10 to 15 minutes.

In a small bowl, combine the milk and vinegar and let sit for 10 minutes.

Heat oven to 400º. In a food processor, combine the flour, cornmeal, baking powder, and salt. Add the butter and pulse until it forms crumbs. Add the milk mixture and process until it forms a moist dough. Place the dough on a floured surface, cut into quarters, and flatten into 2/3” thick discs.
Spoon the filling into oven proof bowls, and lay the dough discs on top. Place bowls on a foil lined cookie sheet, and place in the oven.

Bake for 20 to 25 minutes, or until a toothpick inserted in the topping comes out clean. Allow to cool for 5 to 10 minutes, then serve!

Ladies Who Lunch, Part Three

This is the trifecta of dinner party desserts: incredibly easy, made ahead of time, and delicious! It’s also open to a lot of augmentation. You can make it a ginger chocolate pie with some candied ginger in the pudding. You can make a graham cracker crust and add vegan marshmallow fluff for a S’mores Pie. Chocolate lends itself well to orange, mint, and raspberry flavors, so any of these can be swapped in for the vanilla in the filling. However, I’m partial to the classic, as it’s hard to go wrong with these clean, chocolate flavors.

 

Chocolate Pudding Pie

Chocolate Cookie Crust

1 ½ cups chocolate cookie crumbs

6 tablespoons non-dairy butter

¼ cup sugar

Melt the butter. Mix cookie crumbs and sugar in a bowl. Add the melted butter to the dry ingredients, and mix together with a fork. Pour the crumb mixture into a greased pie pan and press evenly across the bottom and the sides of the pan. Place in the freezer for 20 minutes.

Chocolate Filling

½ cup sugar

¼ cup corn starch

¼ teaspoon salt

3 cups non-dairy milk

2 tablespoons non-dairy butter (I prefer Earth Balance)

¾ cup chopped bittersweet chocolate

1 teaspoon vanilla

In a large saucepan, combine the sugar, cornstarch, and salt. Turn the heat to medium, and gradually add the milk, stirring constantly. Then add the butter, continuing to stir. Bring mixture to a boil. Simmer for one minute, then remove from heat. Add the chocolate and vanilla and stir until completely blended.

Pour the filling mixture into the chilled pie crust. Place the pan in the refrigerator and allow to set overnight.