Lentil Loaf with Mushroom Gravy

Really this was all about the potatoes. Flying back from Pittsburgh yesterday, I of course was contemplating what to make for a nice welcome home dinner upon my return. Though my fridge is stocked with loads of veggies from my most recent episode at the farmer’s market, these little fingerling potatoes have sitting in their bowl patiently for 2+ weeks begging to be roasted. Red, purple, and white: olive oil, salt and pepper. They exude the simplicity of cuisine: colorful and delicious without much effort. The effort was in dreaming up something worthy of being paired with roasted fingerling potatoes.

My natural tendency is to think, “What would roasted potatoes be served with at a ‘normal’ meal?” Yes, I am at fault for relating my “unreal” vegan cooking with its “real” evil twin. After doing this for a couple of years and cooking for many skeptics, I have developed a sense of obligation to prepare meat analogues at most meals to win the hearts and stomachs of naysayers. There is a certain pressure, whether real or made-up, to produce a delicious version of something that a carnivore would have eaten were I not at the stove. Vegan analogues are a great demonstration of vegan cooking’s potential, but sometimes they are limiting and boring – I mean, really, I could make something MUCH better than a vegan burger or vegan taco casserole. To counter this pressure, I’ve been trying to be more creative than just making a “vegan version” of a common meat dish.

This however is not one of those creative deviations. When you think about roasted potatoes, they have to be served with something that will provide enough contrast to appreciate them – something hearty, warming and filling. While I tried to entertain the notion of creating something other than a meat analogue, none of the alternatives were good enough. Pasta or risotto…too starchy. Stew…too gloppy. So it had to be a hunk of protein. Since I’m not into making seitan steak right now (avoiding gluten), I went with meatloaf. Though I’ve read many vegan loaf recipes, I had not given it a serious shot until now.

I didn’t bother with a recipe, because I was trying to clean out a few things in the fridge anyway. The end result? The lentil loaf came apart easily because I didn’t use much of a binding agent, but it was absolutely scrumptious. The gravy was easy peasy, much healthier than its counterpart and perfectly flavorful. The potatoes – how could something so perfectly purple NOT be delicious?

Lentil Loaf with Mushroom Gravy
Makes 2-3 servings

Total prep time: 1 ½ hours

Ingredients

For the loaf
1 c. lentils cooked or ½ c. dry lentils
Cooking spray
½ medium onion, chopped
1 large celery stalk, chopped
½ large carrot, chopped
1 large garlic clove, minced
Pinch of salt
¼ - 1/3 c. walnuts
½ c. brown or white rice, cooked
1 tsp. poultry seasoning
1 tsp. oregano, dried
½ tsp rosemary, dried
½ tsp. salt
½ tsp black pepper
¼ tsp. allspice

For the gravy
¼ c. dried mushrooms
1 ¼ c. water2 tsp. Earth Balance
2 tsp. Potato flour (or other)
½ T. Soy sauce or tamari
¼ tsp. black pepper
Dash of white pepper
Dash of nutmeg
Dash of garlic powder

Directions

(If you have precooked lentils – skip this step.) Bring dry lentils to a boil in 4 cups of water, reduce heat to a simmer and let lentils cook until tender, about 45 minutes. Drain and set 1 cup of cooked lentils aside.

Preheat oven to 350ºF. Coat a loaf pan with cooking spray.

Heat a skillet over medium heat and coat with cooking spray. Add onions, celery and carrots. Cooking until vegetables just become tender, about 5 minutes. Add garlic and a pinch of salt, stirring vegetables to coat. Cook vegetables another couple of minutes until starting to brown. Remove from heat and transfer to food processor with lentils.

Add walnut, rice and seasonings in food processor and pulse until mixture is crumbled. Processes until mixture clumps together well and press into loaf pan (this amount will not fill an entire loaf pan, so just pat into a shorty).

Bake in oven until loaf has set, 40-45 minutes.

While the loaf is baking, make the gravy. In a small sauce pan, bring the mushrooms and water a boil and cook until liquid is slightly reduced and dark brown, 7-8 minutes. Drain mushrooms, reserving liquid. In the same pan, melt Earth balance over medium-heat and add flour. Stir until butter is absorbed and cook another minute. Whisk in mushroom broth and reduce heat. Stir in soy sauce (tamari) and seasonings. Add water if gravy is too thick and additional salt to taste.

Serve loaf with gravy and go mmmmmm.

Peanut Pumpkin Stew with Caramelized Seitan

Have you ever tried to cook a jack-o-lantern? Or have you ever bought a big ole pumpkin with the intention of carving it for Halloween and then dropped the ball only to be stuck with a 15 useless pounds of vegetable? Make no mistake, there is no turning Jack into pie. I learned that the hard way last year when I had 2 enormous orange faceless heads taking up space in my 1 bedroom apartment. I did get a good batch of seeds from them, and at least I gave their flesh due diligence on the stove (sorry if this sounds like a slasher blog talking about heads and flesh). However, carving pumpkins taste like...well they don't taste like anything. Something that large has a hard time hanging onto it's sugars. Most of us have the opposite problem - the sugars go right to the thighs and never leave. Oh well.

So this weekend I was meandering through the food store who was having a special on pie pumpkins! I was ecstatic about not having to buy canned pumpkin and getting about 2 cans worth for half the price. I got home with my precious pumpkin and stared at it thinking, "now what?" While I love a good pumpkin pie or cookie, those are pretty standard and too simple to do my pumpkin justice. Warm, savory, adventurous - that's what I wanted for my pumpkin's fate. The last savory dish I cooked didn't turn out so well because the recipe I actually followed called for pumpkin puree in a sauce with a bagillion breadcrumbs and something went very wrong, so following a recipe was out of the question. I peeked through a few and some ideas stuck - for some reason my brain was fusing African peanut and African pumpkin stew together so that's what this became. I have no idea if the spices pertain to the appropriate geography, but they worked.

Next time I will most likely serve the caramelized seitan on top of the stew and garnish with cilantro. I didn't have any cilantro on hand but it would have been nice for some color. I'm crazy and made my own seitan and Worcestershire (vegan of course) but store bought version would be fine, though I highly recommend making your own Worcestershire sauce with any recipes sans anchovies for the best results. I served this with a skillet cornbread that I have yet to perfect, but it was damn good.


Peanut Pumpkin Stew

Makes 3-4 servings
Cook time: 1 hour

Ingredients

1 jalapeno
1/2 T. canola oil
1 small onion, chopped
2 T. garlic, minced (4-5 cloves)
1 1/2 T. fresh ginger, minced
1/2 tsp. cumin, ground
1/4 tsp. garam masala
1/4 tsp. turmeric
1/2 small pumpkin, peeled and cubed
1/2 red bell pepper, sliced
1 can diced tomatoes
2 c. vegetable broth from bouillon
2 T. peanut butter
1 c. Caramelized Seitan (recipe below)
1/4 c. roasted peanuts
Salt and cayenne pepper to taste
Cilantro for garnish (optional)

Directions

Broil whole jalapeno on high and cook until skin is blackened and blistered, rotating periodically to make sure all sides are heated. Remove from heat and let cool. Split the pepper open, remove the seeds, and chop into small pieces (wear gloves or hold the jalapeno with a fork/tongs and spoon out the seeds without touching with your fingers). Set aside.

In a medium stock pot, heat the canola oil over medium heat. Add onion and cook until golden brown stirring frequently, about 10 minutes. Add garlic, ginger, and half of roasted jalapeno (reserve other half for another use or throw in and brace yourself). Stir until garlic and ginger become fragrant, about 30 seconds, and add the rest of the spices plus a pinch of salt. Cook another minute until spices are aromatic and throw in the pumpkin and bell pepper. Stir to coat with spices and cook until pumpkin starts to become tender, about 7-8 minutes. Add tomatoes with juices and increase heat to high. When mixture starts to boil, add vegetable broth. Bring stew to a boil and reduce heat to medium-low. Let stew simmer at a low boil for 20-30 minutes.

When pumpkin is very tender and breaks apart easily, stir to mash some of the pumpkin and thicken the stew. Add the peanut butter and stir to blend completely. Add Caramelized Seitan and peanuts (you can either add this into the stew or place on top when service). Season with salt and a little pinch of cayenne pepper if there's not enough heat for you. You can also soften the spice and bring out the peanut flavor with a small pinch of sugar. Garnish with cilantro if desired.


Caramelized Seitan
Makes about 1 cup
Prep time: 30 minutes
Cook time: 10 minutes

Ingredients

2-3 T. Worcestershire sauce
1/2 c. water
1-2 T. sherry or other sweet wine
1 c. homemade or store bough seitan, cubed
Cooking spray

Directions

Whisk all marinade ingredients together and marinate seitan for at least 30 minutes (while you prep the stew or while it's cooking). Drain the seitan reserving the marinade.

Heat a skillet or stove top wok over high heat. When hot coat with cooking spray and throw in the seitan. Reduce the heat only slightly, when the pan starts to dry and seitan browns, pour in 1/4 cup of the marinade. Let reduce until thick and sticky. Scrape the skillet to rotate the seitan and pour in more marinade. When seitan is brown on all sides pour in any remaining marinade and turn off the heat. Remove from heat when there is still a small amount of thick marinade coating the seitan.

Vegan Hachis Parmentier: BB Shepherds Pie

Classic French cuisine is mouth-watering, aromatic, and beautiful but not terribly vegan-friendly. Let’s have a brief glimpse at the typical French fare: croque-monsieur, coq-au-vin, soufflé, paté, bouillabaisse, crème brulée. Meat, cheese, butter, and cream in any form you could possibly concoct. Translating French to English might be a forte of mine, but the challenge of translating French recipes into meatless meals is much more fun and very much a vegan venture. And just in time for the holiday season, amidst my search for a vegan offering that will satisfy my need for challenge and impress my omnivore audience, my NPR addiction paid off - All Things Considered did a segment on cooking French with shortcuts featuring a dish called Hachis Parmentier (wha?).

This is essentially a Beef Burgundy or Boeuf Bourguignon Shepherds Pie, a classic meat and potato comfort food. I recently tried a similar dish with a biscuit topping, but it came out all biscuit. So I thought I’ve give tubers a shot. It was incredibly easy and I loved how well the potatoes browned in the oven. Bite by bite, I became more convinced that this will be a Thanksgiving or Christmas highlight. Why does it make perfect holiday fare? It’s salty, meaty, dark, rich, tender and it doesn’t scream vegan. That seems to be the equation that works with my family anyway. They don’t take to seitan roast or Tofurkey as well as something smothered in gravy and topped with starch.

A good trick to giving tempeh a meaty flavor is to simmer it in seasoning. I actually didn’t have vegan Worcestershire sauce, so I made my own and just put threw the tempeh in the sauce pot. If you choose to use seitan, this method doesn’t work the same way as it softens the seitan too a near mush – use the marinade method instead. The traditional recipes would have you remove the vegetables only using the stock and “meat,” I think that’s a travesty and insult to the savory chunks responsible for the flavor. Save the veggies! Don’t let them cook in vain. The classic also mixes Gruyere into the potatoes. I personally did not use vegan cheese, but Daiya might be a nice addition if you’re into it. This passed the omnivore test. I recommend enjoying with a bottle of red.

Vegan Hachis Parmentier

Makes 4-6 servings

Total cook time: 1 hour

Ingredients:

For the “Beef”
3-4 T. vegan Worcestershire sauce
1¼ c. water
1 pkg tempeh, cubed or 2 c. seitan, cubed
Cooking spray

For the Stew
2 T. olive oil
1 small onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 small turnip, chopped
1 c. mushrooms, chopped
2 large garlic cloves, minced (1½ T)
1 bay leaf
1 tsps thyme, dried
2 T. tomato paste
2 c. vegetable broth (from bouillon)
½ - 1 c. water
2 tsp cornstarch
Salt and pepper

For the Potatoes
2 large russet potatoes, cubed
2 T. Earth Balance
¼ - ½ c. almond or soy milk or creamer
Pinch of salt
¼ c. parsley or chives
½ c. vegan cheese (optional)

Directions

Cooking suggestion: The tempeh or seitan can be prepared before or at the same time as the stew. Preheat the oven to 400ºF and cook potatoes while the stew simmers.

For the “beef”: If using tempeh, bring the Worcestershire sauce and water to a boil and add tempeh. Lower heat to medium and let sauce reduce by half, stirring tempeh occasionally to make sure all cubes are coated evenly about 8-10 minutes. When reduce, strain tempeh reserving sauce. Heat a skillet over high heat and coat with cooking spray. Brown the tempeh until cooked evenly on all sides. If using seitan, mix Worcestershire sauce with ¾ c. water and marinate seitan in a medium bowl for 20 minutes. Brown the tempeh until cooked evenly on all sides Set aside to add to stew.

For the stew: In a large sauce pan or wide, deep skillet, heat the olive oil over medium heat. Add onions, celery, carrots and turnips. Cook until vegetables soften, 8-10 minutes. Add mushrooms, garlic, bay leaf and thyme. Stir in tomato paste and cook 1 minute before adding vegetable broth and ½ cup of water. Bring stew to a boil and reduce heat. Let simmer for 15 minutes. Mix ¼ cup of water with cornstarch and whisk into stew. Add “beef” and ¼ cup of reserved Worcestershire. Season with salt and pepper to taste. When stew has thickened, remove from heat and transfer to casserole dish.

For the potatoes: Bring a large pot of water to a boil and add potatoes. Reduce heat and simmer until potatoes are tender. Strain the potatoes and mash with Earth Balance, “milk” of choice, and pinch of salt. Stir in parsley or chives and cheese if using. Spread potatoes over stew in a single, smooth layer.

Bake in oven for 30 minutes or until top is golden brown. Let cool 15 minutes before serving. Garnish with parsley if desired.

Rawsage & Cheezy Rice

Sorry if you’re getting sick of the raw kick, but I’m trying to get the biggest bang for my bucks spent on a ginormous food dehydrator AND I'm having fun! I have made several recipes (and actually somewhat followed them) from 2 different raw cookbooks that are good for starters, but now I’m ready for more improvisation. When I read an omnivore recipe, I know almost instantly how to make a vegan analog. Raw analogs are next but for me they require much more innovation. This kind of challenge is clearly my cup of tea.

So how did I come to even think of making raw cheesy rice? Last week I made an eggplant biryani with raw “rice” based on a recipe from a local vegan chef in Phoenix. First of all, I didn’t know you could eat eggplant raw - I actually thought it might be lethal. Secondly, I had a lurking fear of eating raw cruciferous vegetables (i.e. broccoli, cauliflower, cabbage, brussel sprouts) because of the foreboding side effects caused by our stomachs trying to breakdown all of that fiber. Who knew that cauliflower was the super-secret stand-in for raw rice? Now you know. Not only is it incredibly delicious, but breaking it in a food processor helps with digestion. Combining it with soaked almonds or cashews gives it a certain silkiness you find in cooked rice.

Now for the secret to cheesiness. On my last trip to Sedona, I purchased some raw kale chips from Frontier Market made by a local raw food shop. They tasted like Cheez-its and had the same addictive quality. So of course I memorized the ingredient list and told myself that someday I’d buy a food dehydrator to reinvent these chips. I’m a little impressed with myself that months later I actually did. Though I remembered the ingredients, I also perused through recipes online to come up with my own version. If you don’t have cashew butter, just use ground cashews. The texture will be a little more granular, but still yum. I could scoop this onto raw bread or eat it plain it’s so good. Mixed into rice is like a good ole casserole.

And lastly…raw sausage? Gross! Well of course its vegan and involves no “casing” (what a fancy term for stomach lining…next time I have heartburn I’m going to refer to my enflamed “casing”). Walnuts and pecans are common ingredients for raw meat analogs and of course walnuts have the Omega 3 edge going for them which his why they star in this recipe. When ground us, their meaty texture can be seasoned any way you want. Have cumin or chili powder? You can make raw taco meat. So I basically thought of a typical stuffing recipe and used the spice combination I use when making cooked vegan sausages. This method was WAY less labor intensive than and tasted SO good (eating a cup of nuts is high in fat though which is why it’s so tasty). You can even top this all off with some raw mushroom gravy if you’re feeling adventurous.

Rawsage & Cheezy Rice

Makes: 4 servings

Prep time: 10 minutes

Dehydrating time: 1 hour

Ingredients

For the Rawsage
1 c. walnuts
8-10 sundried tomatoes, soaked if not soft already
½ c. onion, chopped
½ c. celery stalks, chopped
3 garlic cloves, smashed
3 T. applesauce
2 tsp. sage, dried
1 tsp. fennel seed
1 tsp. poultry seasoning (optional)
1 tsp. salt
½ tsp. paprika
½ tsp. white pepper

For the Cheezy Rice
2 T. cashew butter
2 T. tahini
2 T. Lemon juice
1 T. Nama shoyu or tamari
¼ c. nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
Pinch of cayenne pepper
½ c. water (or more)

3 c. cauliflower, chopped (or about 1 ½ heads)
¾ c. almonds, soaked 2 hours and skins peeled
Salt and pepper to taste

Directions

For the rawsage: Combine all of the rawsage ingredients in a food processor and pulse until mixture is crumbly but can hold together in larger chunks. Add 1-2 T of water or additional applesauce if too dry (do not process into pate). Transfer to lined tray in food dehydrator or oven and heat at 110ºF for 1 hour or more until rawsage is warm and slightly dried. Prepare the rice while mixture dehydrates.

For the rice: In a small bowl, combine the first three ingredients and whisk vigorously with a fork until mixture becomes very creamy, about 2 minutes (the lemon juice will separate the cashew butter and tahini - as you whisk they will emulsify and become creamy). Add the nama shoyu, nutritional yeast and spices and mix so all are blended into a thick sauce. Thin using ¼ cup of water at a time until desired consistency is reached. Taste cheese sauce, add salt and pepper to taste and set aside.

In a food processor, pulse cauliflower and soaked almonds together until it reaches a rice texture, small and crumbly. Transfer to a medium bowl and stir in cheese sauce. Let sit at room temperature until rawsage is warm. Serve rawsage over rice and enjoy!