Stuffed Shells with Almond Ricotta

In an effort to support my newly vegan friends, I recently hosted a dinner party. I had seven people in my tiny apartment, by far the most I’ve ever attempted. I only capped it at seven because that is literally the number of chairs I have. I absolutely love cooking for people. My favorite events have always been the ones where everyone comes over to my house. When I was little, I would spend an hour setting the table, folding the napkins into fun shapes, and selecting a color palette to coordinate with the food...or my outfit. In college, I would whip up one of the three dishes I could execute competently, and invite the girls across the hall who would contribute a bottle of cheap wine. Now that I am vegan, I relish the opportunity to make something delicious for people who don’t know a lot about vegan food, and maybe have negative associations with the word.

In putting together this menu, I wanted something warm and cozy; it is winter even if it’s 70 degrees outside. I also wanted something impressive, a big platter you can set on the table full of bright colors and tantalizing smells that make your mouth water. Stuffed shells with almond ricotta, spinach, basil, and a rich baked tomato sauce seemed like the perfect choice. I paired it with a big, fresh salad inspired by my Aunt Mary Beth: spring greens with radishes, carrots, cucumber, corn, edamame, and oranges dressed with lemon, garlic, and olive oil.

People started arriving just as I was setting out crusty sourdough bread with garlic infused olive oil. We opened a bottle of champagne, and everyone squeezed into my tiny kitchen. Someone remarked that it was like we were dancing, everyone shifting position slightly as I moved from counter to stove to sink to fridge. We demolished the better part of two loaves of bread before the oil ran out, and Christian helped me stuff the shells and get them in the oven. Thirty minutes later, I carried the pan of shells, bubbling and rich, straight to the table. It was even better than I had imagined.

Almond Ricotta
adapted from Artisan Vegan Cheeses by Miyoko Schinner

2 cups blanched almonds (you can use raw almonds, but you have to peel them first)
1 cup water

In a medium sized bowl, cover the almonds completely with cold water. Let soak for 8 to 12 hours. Combine the almonds and water in a blender or food processor, and blend until light and fluffy. You can decide how smooth you want your ricotta to be. I like mine just a little gritty, but mostly creamy. You can store the ricotta for up to a week, so feel free to prepare this step ahead of time.

Stuffed Shells
adapted from Artisan Vegan Cheeses by Miyoko Schinner

1 pound large pasta shells (conchiglie giganti!)
5 cups of tomato sauce
1 recipe Almond Ricotta
4 cups spinach, lightly packed
1/2 cup basil leaves, lightly packed
2 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
2 cloves garlic, crushed
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add the shells, and cook according to the package directions, about 9 minutes. Drain, and rinse under cold water, and set aside.

In a large bowl, combine the ricotta, nutritional yeast, lemon juice, and garlic. Mix thoroughly.

Microwave the spinach for 1 to 2 minutes until completely wilted. Chop coarsely, and add to the ricotta mixture.

Slice the basil finely, and add to the ricotta mixture. Taste for salt and pepper.

Heat the oven to 375°. Spoon one cup of sauce into the bottom of an ovenproof pan, and spread evenly. Stuff each shell with about 2 tablespoons of the ricotta mixture, and place in the pan. Squeeze the shells tightly together as you fill the pan. Once full, spoon the remaining 4 cups of tomato sauce over the shells. Cover with foil, and bake in the oven for 25 to 30 minutes, until the shells are hot all the way in the middle. Serve hot and bubbling right from the oven.

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. 

Quinoa with Roasted Vegetables

In my effort to up the whole grains in my diet, I have been making a lot of grain dishes. You would be amazed by how much variety there is in grains and vegetables with a little seasoning. This food is the type of vegan food that scares omnivores, but these dishes are among my absolute favorites. It’s also the food I turn to when I’m feeling a little less comfortable in my body, when my jeans feel a bit too tight, when I am low on energy and enthusiasm. This dish is anti-inflammatory, low in fat, and high in fiber, protein, vitamins, minerals, and whole grains.

Quinoa with Cauliflower, Mushrooms, and Walnuts

adapted from Dynise Balcavage's The Urban Vegan

1 head cauliflower, cut into small florets
1 onion, sliced into thin half moons
3 cloves garlic, peeled
2 tablespoons olive oil
salt and pepper
1 cup quinoa
1 1/4 cup vegetable stock
1/3 cup walnuts, chopped
1 tablespoon olive oil
1 pound crimini mushrooms, sliced
1/4 cup parsley, chopped

Heat the oven to 400ºF. Line an oven proof pan with parchment paper or foil. Spread the cauliflower, onion, and garlic in a single layer. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 35 to 40 minutes, until the cauliflower is tender.

Rinse the quinoa. Combine the quinoa and vegetable stock in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 30 to 35 minutes. Quinoa should be tender and fluffy.

Spread the walnuts in a single layer on a baking sheet. Bake for 5 to 10 minutes until golden brown and toasted.

Heat the remaining tablespoon olive oil in a sauté pan. Add the mushrooms and sauté until tender and browned. Combine the quinoa, cauliflower, onions, garlic, mushrooms, walnuts, and parsley. Toss and serve immediately!

Lemon Chickpea Lentil Soup

You may have noticed that I don’t make a lot of sandwiches or salads on my blog. This is due to my one particular idiosyncrasy, I don’t enjoy cold food. It doesn’t feel like a meal to me unless something has been steamed, sautéed, broiled, baked, or pan fried. The only exception to this is possibly sushi, but I generally order my sushi with some Vegetable Tempura to round it out. I can’t explain it, and believe me, I’ve tried. Many a friend or acquaintance has interrogated me on this quirk. So, if you’re a sandwiches and salads kind of vegan, then this is not the food blog for you. Because, ‘round here we like soups, stir frys, stews, and and sautés.

One thing that continually inspires me is how creative vegan chefs are. The simple margin of a plant based diet serves to energize great chefs to come up with satisfying, nutritious vegan dishes. Dreena Burton is one such chef, which she demonstrates in her book, Eat, Drink, and Be Vegan. This is the first recipe I’ve tried from her cookbook, and it is one of the best soups I’ve ever had. I’m still drooling over it as I write. Thick, warm, and rich, it’s perfect for winter; but, it’s also bright, citrusy, and healthy, making it an ideal spring dinner. It even freezes well, so make extra for later!

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, crushed
salt and pepper
1 teaspoon cumin seeds
1 1/2 teaspoons paprika
1 teaspoon fresh oregano leaves
2 teaspoons fresh thyme leaves
1 cup dry red lentils
2 small cans chickpeas, drained and rinsed
1 small can diced tomatoes
2 zucchini, diced
2 cups vegetable stock
2 cups water
2 bay leaves
1/2 cup fresh lemon juice

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrot, and sauté until tender, 7 to 10 minutes. Add the garlic and sauté for 1 minute more. Add the cumin seeds, paprika, salt and pepper, oregano, and thyme, and cook for 1 to 2 minutes. Add the lentils, 1 can of chickpeas, tomatoes, zucchini, vegetable stock, water, and bay leaves. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, until the lentils are tender. Remove the bay leaves. Using an immersion blender, purée the soup until it is thick, but not smooth. Add the second can of chickpeas and the lemon juice. Taste for salt and pepper. Serve immediately with a side of Herbed Garlic Bread.

Too Busy to Cook Pasta e Fagioli

You might be able to guess this, but I love talking to people about food, about being vegan, about getting healthy, about losing weight. My blog was inspired by my desire to have a continuous conversation with a lot of people about the joy and exuberance that has filled my life over the last year.

One thing that always comes up is time. People never seem to have enough time to take good care of themselves. Between work, friends, family, significant others, kids, going to the gym, traveling,and more, eating well gets pushed to the bottom of the list. I understand that compared to many people, the demands on my time are low, but eating healthy food should be at the top of all of our priorities, both for ourselves, and for our loved ones.

One of my strategies for eating healthy when my life is going full-speed, is to make a huge portion of soup, stew, or pasta on Sunday, and live off of it for 3 or 4 days. Alternatively, if you crave a bit more variety, you can make a large portion, and freeze single servings to thaw and enjoy at a later date. Being short on time does not have to mean sacrificing your health. So, the next time you’re looking at a hectic week, invest in your well-being with a pot of this pasta e fagioli.

Pasta e Fagioli

adapted from Dynise Balcavage’s The Urban Vegan

3 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
1 garlic clove, crushed
1/4 teaspoon crushed red pepper
1 28 ounce can of crushed tomatoes
3 16 ounce cans of cannelini beans, drained and rinsed
3 cups vegetable stock
1 pound ditalini or elbow macaroni
1/4 cup fresh basil, chiffonaded

Heat olive oil in a large pot over medium heat. Add the onions, carrots, and garlic. Sauté until tender, 7 to 10 minutes. Add the crushed rep pepper and sauté for 1 minute. Add the tomatoes, and simmer for 10 minutes. Add the beans and the stock, bring to a boil, reduce heat, and simmer for 30 minutes. Add the basil, and taste for salt and pepper.

Cook the pasta according to the package directions. Drain, and add to the other ingredients. Stir to combine, and serve immediately!

Pasta with Breadcrumbs and Herbs

Like most people, I have a certain stable of dishes that I go back to over and over again. Obviously, I am always trying to push myself creatively and culinarily, but sometimes you just want to cook something you already know how to make, something you already know is delicious. This is one such recipe that I have been making for years, and was so easily veganized that it was almost a premonition of my future food life. It’s also totally seasonal and adaptable to your personal tastes, not to mention quite easily thrown together from the cupboard/freezer/garden.

The other amazing thing about this dish is how much better it was once I made it vegan.  I notice this more and more, but removing the dairy from my diet has been like turning up my taste buds. Everything tastes brighter, fresher, and simply more alive. It’s as though the simple act of sprinkling parmesan cheese over the top of my pasta, dulls everything it touches. This is something I could never give up.

2 slices whole wheat bread
1/3 cup raw almonds
1/3 cup basil
1/3 cup parsley
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon oregano
1 clove garlic, peeled
1/4 cup olive oil
1 pound perciatelli

In a food processor, blend the bread and almonds into fine crumbs. Lay in a shallow layer in a rimmed baking sheet. Broil on high until golden brown and dry, about 5 minutes.

Wipe the breadcrumbs from the inside of the food processor. Remove all the herbs from their stems, and combine in the food processor. Add the garlic clove. Pulse until finely minced, but not mushy.

Bring a large pot of water to a boil. Cook the perciatelli according to the instructions. Drain, reserving 1 cup of pasta liquid.

In a large pot, heat the olive oil. Add the breadcrumbs and herbs, and sauté briefly, about 1 minute. Add the pasta and toss to coat. Add pasta liquid if it seems too dry. Serve immediately.

Getting Enough Fiber: Eat Your Vegetables!

Lately I have been seeing articles on vegan and vegetarian diets everywhere. While this immeasurably cheers me, the recipes and articles go hand in hand with misinformation. Almost every mention of the word vegan I see is quickly followed by a discussion of how to get enough protein and calcium. Having already addressed both of these topics before, I will simply suggest that you check out my previous posts, The Protein Myth and The Calcium Query. And if you still have questions, feel free to email me; I would love to hear from you!

While protein and calcium are an important part of anyone’s diet, there are plenty of other vital nutrients that deserve our attention, like fiber. Fiber is an important contributor to weight loss, heart health, and healthy cholesterol and glucose levels. Getting enough fiber can help lower your risk of heart disease, diabetes, and cancer. The American Dietetic Association recommends that you get 25 to 30 g of fiber per day, but asserts that most Americans get only half that. Fiber is abundantly found in legumes, grains, greens, fruits, and other vegetables. There is no fiber, however, in animal products, like meat, milk, and eggs. Most importantly, artificially incorporated forms of fiber, like fiber-rich yogurts and candy bars, don’t provide any of the benefits of natural fiber sources. A vegan diet is rich in fiber, relying primarily on vegetables, legumes, and whole grains. This dish is the perfect example of how delicious fiber can be. Moral of the story: eat your vegetables!

Tuscan White Bean Stew

2 tablespoons olive oil
1 onion, diced
1 carrot, diced
1 clove garlic, minced
1 small can diced tomatoes
2 small cans Cannellini beans
2 cups vegetable stock
1 bunch dinosaur kale, deribbed and chopped
Salt and pepper
1 loaf of good bread

Heat the olive oil in a large pot. Add the onion and carrots and sauté until tender, 5 to 10 minutes. Add the Cannellini beans, tomatoes, and stock. Brink to a boil, and simmer until reduced and thickened, about 20 minutes. Add the kale, and season to taste with salt and pepper.

Meanwhile, slice the bread, and brush with olive oil. Broil until golden brown, flipping the bread halfway through.

Serve the soup immediately with a side of bread.

Curried Cauliflower Soup

You’re probably getting sick of all my cauliflower recipes, but cauliflower is delicious, versatile, and so good for you, so embrace it! I’ve been wanting to make a cauliflower soup for months now, but all the recipes I’ve seen have been rather disappointing. So finally, I just made up my own recipe, and it turned out beautifully. Cauliflower is an excellent part of the vegan repertoire because it gets super creamy when puréed, and tender but firm when roasted. The mildness of cauliflower also stands up well to a wide variety of flavors and cuisines, making it one of my vegan staples.

This soup is influenced by Indian flavors, but I think it would be delicious with Middle Eastern spices, simple garlic and onion, or roasted red pepper. Cauliflower also cooks very quickly, so this is a great weeknight recipe.

2 tablespoons olive oil
1 head cauliflower, cut into florets
1 yellow onion, diced
2 tablespoons garam masala
3 cups vegetable stock
1 cup coconut milk
Salt and pepper
Parsley or cilantro for garnish

Heat the olive oil in a large pot. Add the onion, and sauté until tender. Add the cauliflower and garam masala, and cook for 1 minute. Add the vegetable stock, cover, and cook until the cauliflower is tender, about 10 to 15 minutes. Purée the soup with an immersion blender (alternately, you could do this in a blender or food processor) until it is smooth. Add the coconut milk, and salt and pepper to taste. Garnish with cilantro or parsley. Serve immediately.

Penne with Caramelized Cauliflower

The other night, I was on my way home after a long day of running errands, and just generally being out. It wasn’t raining, but there was a tangible mist leaving its impression, and making me wish for nothing more than to make a good dinner, and curl up at home. But, I was having one of those days where I couldn’t quite identify just what I was hungry for. I made a quick detour to a nearby bookstore, and after a brief glance through the Vegan/Vegetarian section, I settled upon Vegetarian Times’s new publication, Everything Vegan. As soon as I saw the “Pasta & Noodles” heading, I knew what I wanted for dinner. For the last few weeks, I have been madly craving broccoli and cauliflower, roasted, caramelized, sautéed, tempuraed, whatever. Unlike cravings for carrot cake and potato chips, I pay a bit more attention when I have a yen for things that are good for me. So pasta + cauliflower = just what I wanted.

1 head cauliflower cut into florets
1 yellow onion sliced
1/4 cup olive oil
1 cup parsley
zest of 1 lemon
juice of 1/2 lemon
1/2 teaspoon crushed red pepper
salt and pepper to taste
1 pound whole wheat penne

Heat oven to 475º. Line an oven proof dish with foil. Place the cauliflower and onion in the dish, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Bake until the cauliflower is tender, 15 to 20 minutes.

Combine the parsley, lemon zest, lemon juice, and remaining 2 tablespoons of olive oil in a food processor. Blend until it forms a coarse paste.

Bring a large pot of water to a boil. Cook the penne according to the package directions. Drain pasta, reserving 1 cup of the pasta water. Combine the pasta, cauliflower and onion, the parsley mixture, the crushed red pepper, and 1/2 cup of the pasta water. Toss to combine, adding more water if necessary. Season to taste with salt and pepper.

Sweet Potato and Black Bean Chili

I have been dying to write about this dish for days now, because it was so unbelievably delicious. Tart, savory, spicy, and oh so warm and wintery, it was the perfect pick-me-up during these cold, dark January nights. I adore Mexican food, and chili has always been a favorite of mine. The combination of lime, cilantro, and cumin just makes sense to me. However, it is rare for a recipe to catch my attention by bringing something new to the table, so to speak. This recipe, adapted from the most recent issue of Eating Well magazine, had just the twist I was looking for, namely sweet potato. Words can never convey how fulfilling and delicious this chili is, so I can only urge you to make it as soon as possible, so you’ll know just what I’m talking about.

2 tablespoons of olive oil
1 carrot diced
1 onion diced
1 sweet potato peeled and diced in 1” cubes
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1 small can of diced tomatoes
2 small cans of black beans drained and rinsed
1 can vegetable stock
the juice of 1/2 lime
2 tablespoons cilantro chopped
salt and pepper to taste

Heat the olive oil in a large pot. Add the onion, carrots, and sweet potato and sauté until tender, about 5 minutes. Add the garlic and spices, and sauté for 1 minute. Add the tomatoes, black beans, and vegetable stock. Bring the pot to a boil, then simmer for 20 to 30 minutes, stirring occasionally. The chili is ready when the sweet potato is tender, and the soup is thickened. Add the lime and cilantro, and taste for salt and pepper. Serve immediately.

Brown Spanish Rice

This is the perfect side dish for tacos, enchiladas, quesadillas and burritos. It’s reminiscent of Spanish Rice-A-Roni, without the sodium bomb and processed ingredients. Because it’s brown rice, it takes almost an hour, so put this on first thing.

1/2 onion diced
1/2 red bell pepper diced
1 teaspoon olive oil
1 can diced tomatoes
1 cup brown rice
Water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste

Heat the olive oil in a small sauce pan. Add the onion and pepper and sauté until tender, about 5 minutes. Open the can of tomatoes and drain, reserving all the liquid. Add water to the tomato liquid until it reaches 2 cups combined. Add to the saucepan with the cumin and the chili powder, and bring to a boil. Add the rice and the tomatoes, and stir to combine. Bring to a boil, reduce heat, and simmer, covered, until the rice is tender, 45 to 50 minutes. When the rice is done, taste for salt and pepper. Continue to simmer until all the liquid is absorbed, if necessary. Serve immediately!

Winter Tacos

I love tacos. However, when I am trying to decide what to make for dinner, I always forget about tacos. Then, the next time I make them, I remember how much I LOVE tacos. Really, I should just make them more often.

Most of the time, when I make Mexican food, I make my own tortillas. It’s super easy, I swear! But, sometimes I just want a crispy taco shell that comes in a box from the grocery store. It’s all about what you put in your taco anyway. As the title implies, these are my winter tacos. My summer tacos are all about vine-ripened tomatoes, sweet corn, and homemade salsa with a dozen tomatillos. But, winter is not the best time for any of these ingredients. Instead, I turn to root vegetables, and the brightness of lime and cilantro. Accompanied by a Brown Spanish rice, this is the most colorful, and most delicious winter meal.

2 tablespoons olive oil
1 red bell pepper de-ribbed, seeded, and sliced into 1/4” strips
1 onion halved and sliced finely
1 carrot sliced diagonally into 1/4” slices
1 sweet potatoes halved and sliced into 1/4” slices
1 zucchini sliced into 1/4” slices
1 tablespoon chili powder
1 teaspoon ground cumin
1 can refried black beans
1 cup shredded purple cabbage
1 cup shredded carrots
1/4 cup cilantro chopped
Juice of 1/2 lime
Salt and pepper to taste

Heat the oven to 375º. Place all the vegetables in an oven proof dish in a single layer. Drizzle with olive oil, sprinkle with chili powder, cumin, salt, and pepper. Bake for 20 to 30 minutes or until all the vegetables are tender.

Combine the cabbage, shredded carrots and cilantro in a small bowl. Add the lime juice and a sprinkling of salt, and toss to combine.

Scoop the beans into a small sauce pan. Heat until smooth and warm.

Place the taco shells on a baking sheet and heat in the oven until hot to the touch, 2 to 3 minutes.

Spoon 2 to 3 tablespoons of black beans into a taco shell. Add 1/3 cup of the roasted vegetables. Top with the cabbage slaw for a crisp finish. I also added a fresh salsa from my local grocer. Try not to moan as you bite into these amazing tacos!

Soupe à l'Oignon

For years I have loved French Onion Soup. When I was young, there was a French restaurant (I’m using this term loosely) in our local mall. This is where I first encountered Soupe à l’Oignon. I would eat all the cheese off the top, then the soaked crouton, and then spoon up all the broth, leaving a neat pile of caramelized onions in the bottom of my bowl. I can’t explain my fear of the onions, except that to my 10 year old self they seemed icky. I gradually came to discover that they were, in fact, the very best part of French Onion Soup. This, of course, means that removing the customary cheese doesn’t have to equal the demise of all flavor. In fact, what resulted was an exquisitely delicious soup that I can’t stop thinking about.

1/4 cup olive oil
5 medium onions halved and sliced finely
2 shallots halved and sliced finely
2 bay leaves
1/2 cup white wine
5 cups vegetable stock
1 tablespoon white miso
1 tablespoon soy sauce
Salt and pepper to taste
1 loaf crusty bread

Heat the olive oil in a large pot. Add the onions and sprinkle with a good dose of salt. Stir until the onions are coated with olive oil. Cover and cook over medium low heat, stirring occasionally, for 20 to 30 minutes, or until very tender. Remove the cover and raise the heat to medium high. Allow the onions to caramelize, but not burn, for 15 minutes.

Add the wine to the onions, and simmer until it is almost completely absorbed. Add the stock, bay leaves, and a good grind of black pepper. Bring to a boil, cover and simmer for 30 minutes.

Meanwhile, cut the bread into 1” thick slices. Brush both sides with olive oil, and sprinkle with a touch of coarse salt. Place on a baking sheet. Broil until both sides are golden and crispy, flipping the slices as they toast.

Remove the cover from the soup, and add the miso and soy sauce. (Don’t be frightened by these Asian flavors in your French soup. They add the perfect umami flavor, or yumminess, that you would find in a meat based soup).  Taste for salt and pepper. Ladle into deep bowls, and top with a piece of toasted bread. Enjoy immediately!

Christmas Cannelloni, Part 4: Putting It All Together

Putting your cannelloni together is fairly simple once you’ve completed the crêpes, filling, and tomato sauce. Follow these steps and you will have a delicious and elegant holiday dinner!

Heat the oven to 375º. Spoon a small amount of sauce into the bottom of an oven proof dish. Place one crêpe on a clean plate.

Spoon 1/3 cup of filling onto half of the crêpe.

Fold the other half of the crêpe across the filling.

Place the stuffed crêpes in your prepared dish, slightly overlapping.

Once the dish is full, place in the oven and bake for about 20 minutes, or until the inside of the crêpes reaches 160º on an instant read thermometer. Broil the dish on high for about 5 minutes, or until the top of the crêpes starts to brown. Place two crêpes on a plate and spoon some of the tomato sauce over the top. Garnish with fresh basil, and serve immediately. Merry Christmas!

Christmas Cannelloni, Part 3: Simple Tomato Sauce

Tomatoes are an essential part of most Italian cooking. Because it is a cuisine that relies upon savory flavors like meat and cheese, tomatoes are often the perfect tart balance. That is definitely true in this cannelloni; stuffed with mushrooms and spinach in a creamy white sauce, it cries out for a little acid. This tomato sauce is bright and simple with a rustic texture and lots of flavor. It goes perfectly with this dish, but it would also be excellent in a variety of recipes.

2 tablespoons olive oil
1 small onion diced
1 carrot diced finely
2 cloves garlic minced
1/2 cup red wine
2 32 ounce cans of crushed tomatoes
1/4 cup basil leaves chopped
2 bay leaves

Heat the oil in a large pot over medium heat. Add the carrot, onion, and garlic, season with salt and pepper, and sauté until tender, about 10 minutes. Add the red wine and bring to a boil. Simmer until the liquid has reduced by half. Add the tomatoes, and bay leaves and return to a boil. Turn down the heat, cover, and simmer for about an hour, until the sauce has thickened somewhat. Once the sauce is cooked, you can purée it in a blender or food processor, although I chose to keep mine chunky.

Christmas Cannelloni, Part 2: Filling your Crêpes

Cannelloni is traditionally stuffed with ricotta cheese and herbs, and topped with tomato sauce. I have always enjoyed the addition of vegetables to my stuffed pasta dishes, and mushrooms and spinach are fairly common ingredients in Italian food. In this case, the spinach and mushrooms add volume as well as flavor, since this is a cheese-less cannelloni.

1/2 cup raw cashews
2 cloves garlic
2 tablespoons olive oil
1/4 cup hot water
2 tablespoons non dairy butter
2 tablespoons all purpose flour
1 1/4 cup unsweetened almond milk
8 ounces cremini mushrooms sliced
3 cups spinach
2 small onions halved and sliced
1/4 teaspoon cayenne pepper
Salt and pepper to taste

Combine the garlic and cashews in the bowl of a food processor. Process into crumbs. Add one tablespoon of olive oil and mix until it forms a paste. With the processor on, add the hot water until it is smooth and creamy.

Heat oven to 375º. Place the onions in a shallow dish. Drizzle with one tablespoon of olive oil, and sprinkle with salt and pepper. Place in the oven and bake for 30 minutes, or until tender and golden.

In a small pot, melt the butter until it begins to simmer. Add the flour and stir into a paste, and cook for 2 to 3 minutes. Pour the milk into a microwave safe dish and heat until it is warm. I use a glass measuring cup for this. Slowly add the warm milk to the butter and flour mixture, whisking constantly to prevent lumps. Once all the milk is added, whisk until it begins to thicken. Add the cashew cream and stir to incorporate. Add the cayenne pepper, and salt and pepper to taste.

Place the mushrooms in a sauté pan and cook until brown and  tender, 5 to 7 minutes. Place the spinach in a microwave safe bowl and microwave for 1 and 1/2 minutes, until wilted. Add the mushrooms, spinach, and onions to the béchamel sauce. Stir until everything is coated.

Check back tomorrow for simple tomato sauce and putting your cannelloni together!

Christmas Cannelloni, Part 1: Whole Wheat Crêpes

I know that Christmas dinner means a lot of different things to people, but I have never been especially invested in what we eat on Christmas day. We’ve tended to mix it up over the years with turkey or ham, lamb, or cornish game hens. Sometimes we have potatoes, we always have vegetables, but I don’t have one distinctive memory of Christmas dinner. 

When it came time to plan our holiday feast, I was continually drawn to Italian food. This might seem strange to some people, but it feels traditional to me. My great grandmother Adele was a first generation immigrant from Italy. Although she died when I was very small, I’ve grown up with stories of Adele rolling out sheets of pasta for lasagna and ravioli, cooking sauce on the stove for hours, and making meatballs the size of my head. Italian food is both vegan friendly and festive.

This dish is closest to a cannelloni, whole wheat crêpes stuffed with spinach, mushrooms, and onions in a béchamel sauce, topped with a slow cooked tomato sauce. It was delicious, creamy, and special enough for Christmas dinner. It also opens the door to a lot of different interpretations including lasagna and manicotti. I’ll start with the crêpes, as a good crêpe recipe is very versatile, and can be used in a wide variety of dishes.

Whole Wheat Crêpes

2 tablespoons ground flaxseed
6 tablespoons water
1 cup unsweetened almond milk
1/2 cup water
1 cup whole wheat flour (you can also substitute whole wheat pastry flour or all purpose flour depending on your dish)
1/4 teaspoon salt
2 tablespoons non dairy butter melted

In a blender, whip the flaxseed and water until light and frothy. Add the milk, water, flour, salt, and butter and blend until smooth, about 30 seconds. Transfer to a small bowl, cover, and refrigerate for 2 hours, or overnight.

Heat a small skillet or crepe pan over medium high heat. Spray the pan lightly with a canola cooking spray. You will need to do this before every crêpe. Pour 2 to 3 tablespoons of batter into the pan and rotate the pan to evenly distribute the batter. Cook until the crêpe begins to loosen and the edges begin to brown. Flip the crêpe and cook for 15 more seconds. Transfer to a clean dish towel. Repeat.

Mushroom Bourguignon for Christmas Eve

I don’t know how Christmas Eve is in your family, but in mine it is thick with tradition. We’ve eaten the same dinner since before I was born, cheese fondue with crusty bread and juicy ham, followed by a decadent chocolate fondue with fruit, pound cake, and designer marshmallows. This was the only day of the year that we ate cheese fondue, so the mere mention of the word meant Christmas Eve to me. As with many things, becoming vegan necessitates reassessing the food traditions in my life. I thought about the experience of fondue, and what it represents to me as a way of recreating a similar food memory. Fondue is savory, cozy, and wintry. It’s about good bread, and the perfect glass of wine. Most of all it’s about flavors that warm you from within.

For my first vegan Christmas Eve, I decided upon Mushroom Bourguignon atop a bed of smooth and creamy mashed potatoes. I first made this dish last March, in the very beginning of my vegan experiment, and I was immediately in heaven. I got the recipe from Smitten Kitchen who claims that the best part of Boeuf Bourguignon is the sauce. I couldn’t agree more, and this dish is a testament to that fact. It has all the heartiness and balanced flavors of the original, but it takes a fraction of the time to prepare. It is also very flexible in its timing. While preparing dinner, some of my neighbors stopped by for a glass of wine, and I just left the stew bubbling on the stove, building flavor, while I spent time with my loved ones. Eating a plate of this Mushroom Bourguignon by the fire, with a glass of Prosecco, it could not have felt more like Christmas Eve.

I served my Bourguignon on mashed potatoes, but I’ve also served it on creamy polenta, or just with a side of bread to soak up the sauce, so feel free to get creative!

3 tablespoons olive oil
1 tablespoon non dairy butter
1 pound portobello mushrooms, stems removed, slice in 1/4” strips
1 pound cremini mushrooms sliced
1/2 carrot diced finely
1 small onion diced
2 cloves garlic minced
2 cups red wine
1 cup vegetable stock
2 tablespoons tomato paste
1 teaspoon fresh thyme minced
1 1/2 tablespoons all purpose flour
1 cup frozen pearl onions thawed*
Salt and pepper
Chopped parsley for a garnish

Heat 2 tablespoons of olive oil in a large pot on high heat. Add the mushrooms and cook briefly, about  3 minutes, until they begin to color but before they release their liquid. Place the mushrooms in a bowl, and set aside.

Heat one tablespoon of olive oil in the same pan on medium high heat, and add the onions, carrots, thyme, garlic, and a good helping of salt and pepper. Sauté until tender, about 5 minutes.

Add the wine to the pot and scrape all the browned bits from the bottom of the pot. Return the heat to high, and simmer until the wine has reduced by a third. Add the tomato paste and the vegetable stock, and stir until combined. Add the mushrooms along with any juices, and bring the pot to a boil. Reduce the heat and simmer for 20 minutes, until the mushrooms are very tender. Add the onions, and simmer for 5 more minutes.

In a small bowl, combine the butter and flour and mash together with a fork. Add this mixture to the pot and stir until incorporated. This should thicken the broth a bit. Simmer for 10 more minutes, or until the stew is thick and creamy. Taste for salt and pepper.

Spoon over mashed potatoes, top with a sprinkle of parsley, and enjoy immediately!

*The first time I made Bouef Bourguignon, I used fresh pearl onions. I could not, for the life of me, get them to cook. I simmered that dish for hours, and at the end of it, my pearl onions were still crisp. Now, I always go for frozen pearl onions, which cook perfectly every time.

Pasta e Fagiole Asciutta

Mmmm...Sunday night, cozy pasta, bottle of wine, crackling fire. Is there anything better at Christmastime? Allow me to get a little nerdy for a moment. This dish is traditionally called Pasta e Fagiole Asciutta. In Italy, every region of the country has a variation of the dish Pasta e Fagiole, or pasta and beans. In some places it is a soup, in others a rich stew, and in others a literal bowl of seasoned pasta and beans. It is one of the most distinctive geographical markers telling you in exactly what part of the country you are. In this case the word “asciutta” tells us that the beans are to be served as a sauce with the pasta, as opposed to a soup. Okay, enough with the linguistic lesson.

What gives this dish so much flavor are the tomatoes. I mentioned a few months ago that I baked a bunch of tomatoes and then put them in the freezer to punch up my winter food. These bright, juicy tomatoes infused with garlic and olive oil gave this dish an exquisite depth of flavor. The roundness of the white beans strikes the perfect balance for this pasta.

I had to take a picture of all these beautiful colors

2 tablespoons olive oil
1 onion diced
1 carrot diced
3 cups baked tomatoes (see recipe here)
1 can small white beans drained and rinsed
1 pound whole wheat penne
1/2 cup parsley chopped

Bring a large pot of water to a boil. Cook the penne according to the directions. Drain the pasta, reserving 3 cups of pasta water. Set aside.

Heat olive oil in a large pot. Add the carrot and onion and sauté until tender, about 10 minutes. Add the tomatoes with juices and simmer for 10 minutes. Add half of the white beans. Mash the other half of the white beans into a paste and add to the sauce with 1 cup of the pasta water. Stir until the sauce is smooth. Season to taste with salt and pepper. Add the pasta to the sauce, adding more of the reserved water if necessary. Stir until the pasta is coated. Sprinkle the parsley over the top. Serve immediately.

Vegan Macaroni and Cheese

Having just written a somewhat ambivalent love letter to cheese in my last post, I was craving something warm and comforting for dinner, like macaroni and cheese. Oh wait. That would negate everything I just said.

However, I have been kicking around a vegan macaroni and cheese idea for a few months. Ever since I made the perfectly creamy and delicious cauliflower and fennel gratin for Thanksgiving, I have been wanting to apply this to a baked macaroni and cheese. After I found whole wheat elbow macaroni at Whole Foods, it's just been a matter of when. Coating whole wheat macaroni in a hemp milk béchamel, and topping it with almond bread crumbs is the closest thing I can imagine to a non-dairy mac and cheese. I’m not going to tell you that this tastes just like macaroni and cheese. It doesn’t. Is it creamy on the inside, crunchy on the top, and hot and bubbly out of the oven? Yes! Sometimes, it’s not about making a perfect one-to-one substitution. Rather, it’s about creating a feeling, and a food experience. This macaroni and cheese satisfies my craving for a big bowl of creamy noodles. It recreates the experience of taking a big pot of mac and cheese goodness out of the oven and reveling in the homemade comfort. And for me, this is enough.

1 pound elbow macaroni
4 tablespoons non dairy butter
4 tablespoons flour
2 1/2 cups non dairy milk (I like hemp or almond milk)
1/4 teaspoon cayenne pepper
1 cup cashews
1 clove garlic
2 tablespoons olive oil
1/2 cup hot water
1/2 cup almonds processed into crumbs
2 cups bread crumbs
Salt and pepper to taste

Heat the oven to 350º.

Bring a large pot of water to a boil. Cook the macaroni until it is almost done. Drain and set aside.

Spread the bread crumbs and almond crumbs in a single layer on a sheet pan. Bake in the oven until golden and toasted. Remove and set aside.

In a food processor, blend the cashews and garlic into small crumbs. Add the olive oil and blend into a paste. With the processor on, add the hot water until it forms a smooth cream.

Heat the milk in a small sauce pan. In a large pot, melt the butter. Add the flour and cook for two to three minutes. Gradually add the warm milk to the roux, stirring constantly to prevent lumps. Stir until it begins to thicken, about 5 minutes. Add the cashew cream and thoroughly incorporate. Add the cayenne pepper and salt and pepper to taste. Add the macaroni to the sauce and stir until the noodles are coated. Transfer to a greased oven proof dish, and top with bread crumbs. Bake until hot and bubbly, about 20 minutes. Serve immediately.