Category Archives: entree

Creamy Cashew Veggie Pot Pie from lunchboxbunch.com

Posted on by

pot-pie-creamy-veggie 23sqsqsqVeggie Filling:

*note that the amounts of the veggies are easy to modify and switch out as needed. You just want about enough veggies to fill up your pot pie serving dish
3/4 cup petite peas, organic (frozen)
1 large carrot, diced
1 small potato, peeled/diced (I used a sweet white yam, but you could use a plain white Russett potato or even a sweet potato) – about 1 1/4 cups when chopped
1/2 cup chickpeas, drained/rinsed (canned)
1/2 cup shiitake mushrooms, diced

spices/oil for veggie saute:
1/2 tsp olive oil
1/4 tsp salt
a few dashes of black pepper
1/2 tsp garlic powder
a few pinches of cayenne (optional)
(Any other dry spices/seasonings you would like to add)

Cashew Base:
1 cup vegetable broth
2 cups soaked raw cashews
1 Tbsp apple cider vinegar or lemon juice
2 Tbsp white miso paste (adds saltiness and subtle flavor)
additional salt if needed (if you do not use miso paste, you should add some salt)
a few pinches of cayenne (optional)

Crust:
1 cup white flour, organic
1/4 cup virgin coconut oil (use refined if you do not want any coconut flavor at all, unrefined will have some coconut flavor)
1/4 tsp salt
1 tsp baking powder
1 tsp lemon juice
4-6 Tbsp warm water
a squeeze of orange juice (brush top of pastry with it, or squeeze over top)

*note: if you use a casserole dish or something with a larger opening space than my dish, you will need more crust to cover, so you may need to double my recipe

My dish: measures 9½ inches in diameter; holds 3.88 quarts

1. Preheat oven to 350 degrees. (Yes! At the start because this goes so fast!)

2. Add you cashews (about 1 1/2 cups before the are soaked) to a large bowl and cover with very hot water. The hottest setting on your tap. Add a pinch of salt and allow to sit while you do the veggie prep. (note: If you have time and plan ahead, soak the cashews for even longer – 4+ hours is great. This will help ease the blending process just a bit. This is advised if you are not using a high speed blender.)

3. Prep all your veggies. Set aside.

4. Add you potatoes to a deep skillet and cover with water. Bring to a boil and cover with lid. Reduce heat a bit and allow to cook until a tested potato is tender, but not mushy. Drain the water and set potatoes aside with other veggies.

5. Drain your cashews and add 2 cups of the soaked cashews to your blender. If you have any extra cashews you can thrown them in as well or toss them in whole with your veggie mix. Add the veggie broth, miso, sauce spices and acid. Blend from low to high until smooth and creamy. This may take a minute or so. Set aside. (Adjust salt and seasonings if desired.)

6. In that same skillet, add your oil and when the oil is hot add in the carrots, beans and mushrooms. Saute for a few minutes until cooked down. Then add in the peas and potatoes and saute until peas thaw a bit. Over medium heat.

7. Pour the base sauce over top the veggie saute and toss until all the veggies are well coated. Turn heat to high and saute for another 1-2 minutes so that the flavor of the nutty sauce develops a bit.

8. Pour the heated veggie filling into your pot pie serving/baking dish. Set aside.

9. Quickly mix up your dry ingredients for your crust. Then using your hands, mash in the coconut oil. Then one tablespoon at a time, add in the water. Mixing with every new spoonful. Keep adding until your dough in kneadable yet still moist. When this occurs, knead a bit then roll out on a floured surface. This does not to be perfect at all! I very quickly pressed and rolled out my dough (as you can tell by the crumbly state after baking). Add to top of your serving dish and slice a few vent lines in top. Lastly, squeeze a bit or orange juice over top – or brush pastry lightly with it. It gives a subtle orange tint that beats an “egg wash” any day!

10. Bake at 350 degrees for 40 minutes. Serve after about 20 minutes of cooling. Store in fridge and reheat as needed. Eat within 3 days. This dish probably freezes quite well, but I have not tested freezing yet.

Nutrition estimate based on 6 servings per recipe (per serving below)

Whole Roasted Cauliflower and Whipped Goat Cheese by Alon Shaya

Posted on by

 

Cauliflower poached in a winey, punchy broth, then roasted — whole — results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce.

4adb1be4-72c8-4a2f-87a0-301f1e93f5e2--10161054656_851da3dcff_b

  • 1 head cauliflower, whole, stem trimmed and leaves removed
  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil plus more for serving
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon crushed red pepper flakes (or to taste)
  • 1 tablespoon sugar
  • 1 bay leaf
  • Coarse sea salt (for serving)
  1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
  2. Remove leaves and cut out the center core to create a flat surface for cauliflower to balance, making sure to leave the head intact.
  3. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
  4. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well.
  5. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
  6. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese (recipe below).

Whipped Goat Cheese

  • 4 ounces fresh goat cheese
  • 3 ounces cream cheese
  • 3 ounces feta cheese
  • 1/3 cup heavy cream
  • 2 tablespoons olive oil plus more for serving
  1. Blend goat cheese, cream cheese, feta, cream, and 2 tablespoons olive oil in a food processor until smooth; season with sea salt.
  2. Transfer whipped goat cheese to a serving bowl and drizzle with olive oil.
  3. Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.
  • Serves 4 to 6

 

Yellow Split Pea Dal, by Mollie Katzen

Posted on by

‘Dal’ in Indian cooking refers to porridge-like dishes made from dried legumes – usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. Leftovers can be thinned with a little water and served as a soup. I serve this as an entrée, over brown rice.

kitchen witch 261
2 cup dried yellow split peas
2 thick slises fresh ginger, each about 2 inches long
4 large garlic cloves cut in half
8-10 cups water (plus more later if needed}
2 tbsp grapeseed oil
2 tbsp cumin seeds
2 tbsp mustard seeds
2 teaspoons turmeric
1/2 tsp each ground coriander and cardamom
2 tsp ground cumin
2 c. minced onion
1 tbsp minced garlic
1 1/2 teaspoons salt (or to taste)
1/4 c. tablespoons fresh lemon juice (or to taste)
Freshly ground black pepper
Cayenne (optional)
peas
cooked potato
red pepper slices
cilantro
kale
cooked carrots

Place split peas, ginger slices, garlic halves and water in a soup pot or Dutch oven Cover and heat to boiling point, then reduce heat and simmer very slowly, partially covered – stirring intermittently- until peas are quite soft for about 60-70 min.  Add more water as necessary.

Meanwhile, place a medium saucepan over med heat for a min, than add oil and swirl to coat pan. Add all of the spices and cook, stirring, for a min or until they become fragrant.  Add the onion, minced garlic, minced ginger and 1 tsp salt.and stir so the onion becomes coated with the spices.  Turn the heat to medium-low and cook, covered until the onion becomes very soft.  Stir in the lemon juice at the end.

Add this mixture to the simmering split peas, stir to combine. add extra veggies and cook until they are done.  fish out the ginger slices and serve with rice.

Serve with rice.

 

Better Tomorrow Vegan Chili from splendid table

Posted on by

461153915The story of chili always ends with the statement that it’s better the second day. So why don’t we just make it ahead of time and consider that first day as part of the cooking process? I do. My “vegan-ified” version uses pecans, which have a distinct richness and “meaty” mouthfeel, and play very nicely with the brown spices. The dried mushrooms are a nifty addition that I learned from Cook’s Illustrated. Not only do the pulverized mushrooms thicken the chili, they also add that forest-floor bass note that we interpret as “hearty.” I keep some dried mushroom powder in my spice rack at all times—whatever’s cheapest—and you should too. A spoonful will add a layer of complexity to vegan dishes and omnivorous dishes alike.

 

  • 3 tablespoons vegetable oil
  • 16 ounces button mushrooms, stems removed, wiped clean, and quartered
  • 1 yellow onion, diced
  • 1 large green bell pepper, seeds and ribs removed, diced
  • 2 jalapeño peppers, seeds and ribs removed, finely minced
  • 2 garlic cloves, finely minced
  • 2 cups pecans (about 7 ounces), toasted, very finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • Two 15-ounce cans kidney beans, drained and rinsed
  • One 28-ounce can diced tomatoes, with juice
  • 2 cups vegetable stock (or vegetable broth, and cut the salt by half)
  • One 15-ounce can tomato sauce
  • One 1-ounce package dried mushrooms (whatever is cheapest), pulverized in a blender
  • 1 tablespoon kosher salt

In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.

Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight.

HOLD IT? Keep the chili in the fridge for up to 4 days.

Reheat the chili in a pot over low heat, stirring often.

PLATE IT! My ideal chili-serving vessel would be the dolsot, which is an individual Korean earthenware bowl that retains tons of heat. You can find them online. Warm them up slowly in the oven, and then ladle in the chili. Or you can scoop the chili into a bowl. Garnish with whatever you like (see below).

BREAK IT: Chili is kind of an open-source recipe. Now that you’ve made it, customize it to your liking. Change the beans, add some greens, or even wrap it in a tortilla and fry it up like the chimichangas.

Harissa Squash and Feta Galette from washington post

Posted on by

yum

MAKE AHEAD: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.
1/2 cup dark or light rye flour
2 cup all-purpose flour
1 teaspoon kosher salt
6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
4 to 6 tablespoons ice water
2 teaspoon apple cider vinegar

For the galette
2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
2 cup harissa (store-bought or homemade; see related recipe and headnote), or more for serving
3 ounces feta cheese, crumbled
1 large egg yolk
2 teaspoons whole milk
Cilantro leaves, chopped, for garnish

For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight).  4 to 6 servings

Classic Shrimp Scampi, NY Times

Posted on by

Shrimp-Scampi-articleLarge

  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½ cup dry white wine or broth
  • ¾ teaspoon kosher salt, or to taste
  • ⅛ teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • ⅓ cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

 

Sally Schneider’s Slow-Roasted Salmon (or Other Fish)

Posted on by
  • b9d6ea24-9731-4e55-b291-cad865dcdce1--20110339350_96e382c979_b1 teaspoon extra-virgin olive oil
  • 1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
  • Kosher salt
  • A small bunch of fresh thyme sprigs (optional)
  • Chopped fresh herbs like chives, and Greek yogurt to finish (optional)
    1. Preheat the oven to 275° F. Brush a baking dish lightly with half the olive oil.
    2. Arrange the fish fillet(s) skin side-down in the pan. Rub the top with the remaining olive oil. Sprinkle lightly with salt. Tuck half the thyme sprigs under the fish and place the remainder on top.
    3. Roast for 15 to 35 minutes, until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. (Don’t worry if the top of the fish has a slightly transparent, raw look; this is the result of the low roasting temperature. It will be cooked inside.)
    4. Serve warm, room temperature, or cold. Remove the thyme sprigs and sprinkle with additional fresh herbs, like chives before serving, if desired. Serve with Greek yogurt mixed with more herbs, or another sauce of your choice.  Serves 4