Tag Archives: Vegan

Savory Mushroom and Leek Galette

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Made with pie crust and a handful of fresh ingredients, this Savory Mushroom Galette with Leeks is a delicious vegetarian dish that’s perfect served for dinner (with your favorite salad) or as an appetizer for a small crowd. Making this savory galette is super simple and requires no pie pan or any special equipment.

While you can use any type of mushrooms for this galette, baby portobello and cremini are two great choices—and it was what we used. If you can, add more than one type of mushroom for a depth in flavor. And if you are feeling a bit adventurous, feel free to switch up the filling by adding some caramelized onions, spinach, kale, or even small broccoli florets. Personally, we thought it was great as is!

When folding the crust over, remember that you’re just creating a little edge and the center filling should be visible. With the filling on the pie dough, be sure to leave an edge of 1″ or so without any filling, to later fold the dough over. Be sure to spread the filling evenly as well for better baking.

Nutritional yeast was new to me (but not The Hubs). It, affectionately called “nooch” is a deactivated form of Saccharomyces cerevisiae, commonly known as baker’s or brewer’s yeast. The key word here is deactivated. Don’t try putting nutritional yeast in your next loaf of bread—it won’t make it rise! This funky, flaky yellow powder seems like a totally out-there ingredient, but today, it is used for making “cheesy” vegan sauces and dips, punching up popcorn, and adding savory flavor to soups, scrambles, and more. Who knew?

But the reasons to eat nooch go beyond its health benefits. Its flavor is nutty and savory, making it a delicious addition to all sorts of dishes. Most often, it’s used to add cheesy flavor to plant-based recipes like Vegan Mac and Cheese, creating the umami that Parmesan or cheddar cheese would add.

Between the two of us, we ate 3/4 of the galette with a side salad for dinner. If going to make as an appetizer, we suggest cutting the filling ingredients in half, otherwise it will be a bit wonky to try to eat.

Savory Mushroom and Leek Galette

  • Servings: 3-4 (6-8 as an appetizer)
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra virgin olive oil
  • 1 large leek (or two medium leeks, white parts only, finely chopped, about 3 cups)
  • Kosher salt and black pepper
  • ½ tsp. dried red pepper flakes
  • 1 lb. mushrooms (any kind, stemmed, cleaned, and roughly chopped, about 7 cups)
  • 3 fresh thyme sprigs, leaves only
  • ⅓ cup frozen peas
  • 9-inch pie dough round (store bought is fine)
  • 1 Tbsp. nutritional yeast
  • 1 large egg (whisked)
  • Flaky sea salt for sprinkling

Directions

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper
  2. In a large skillet over medium heat, combine 3 tablespoon of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
  3. Push the leeks to the perimeter of the pan, then add the remaining 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
  4. Stir in the thyme and peas and cook another minute, folding in the leeks.
  5. Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
  6. Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
  7. Brush the dough with the whisked egg and sprinkle with the sea salt.
  8. Bake in the heated oven until the crust is golden, 20 to 25 minutes.
  9. Let cool about 5 minutes and then cut into 8 slices. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Homemade Veggie Soup

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This easy homemade vegetable soup is a textbook Mediterranean diet recipe and a delicious way to amp up your veggie intake. It’s loaded with zucchini, carrots, mushrooms, chickpeas and fresh herbs. It’s cozy, comforting, vegan and gluten-free, but trust me, meat eaters will love this vegetable soup as much as veggie lovers do. Take it from us!

This soup recipe is an amped up version of healthy vegetable soup with a host of nourishing ingredients like garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes and chickpeas. Fresh herbs, lime juice, and a good dash of warm spices (turmeric, coriander, and paprika) give this soup a Mediterranean twist.

This soup recipe is similar to Italian minestrone soup, minus the pasta. Remember that virtually all vegetables will work in an everyday vegetable soup recipe like this one. Homemade vegetable soup is a great way to use up what veggies you have on hand, so feel free to substitute.

Homemade Veggie Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • Extra Virgin Olive oil
  • 8 oz. sliced baby bella mushrooms
  • 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
  • 1 medium-size yellow or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled, chopped
  • 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
  • 2 golden potatoes, peeled, small diced
  • 1 tsp. ground coriander
  • ½ tsp. turmeric powder
  • ½ tsp. sweet paprika
  • Salt and pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 28-oz. + 1 14-oz. can whole peeled tomatoes, crushed by hand in large bowl
  • 2 bay leaves
  • ½ tsp. dry thyme
  • 6 cups vegetable broth (or chicken broth)
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅓ cup toasted pine nuts, optional

Directions

  1. Sauté Mushrooms: In a large pot heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
  2. Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
  3. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
  4. Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
  5. Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
  6. The finish: Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Vegan Crispy Spiced Chickpeas

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When cooking chickpeas, most recipes call for roasting them in the oven, but they never really crispen up enough. And when you crave a crunchy snack, roasting just won’t do the trick.

Switching to the stovetop and frying the chickpeas in olive oil provides the big crunch factor. A quick toss in a sweet-and-savory mixture of sugar and smoked paprika makes the chickpeas incredibly addictive.

To begin with, make sure to dry the chickpeas thoroughly with paper towels before placing them in the oil. In order to get crisp chickpeas, it’s important to keep the heat high enough to ensure the oil is simmering the entire time.

After about 12 minutes, test for doneness by removing a few chickpeas and placing them on a paper towel to cool slightly before tasting. If they are not quite crisp yet, continue to cook 2 to 3 minutes longer, checking occasionally for doneness.

Once I tasted them, I could hardly stop. What a great flavorful snack to munch on!

Vegan Crispy Spiced Chickpeas

  • Servings: Yields 2 cups
  • Difficulty: easy
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Ingredients

  • 1 tsp. smoked paprika
  • 1 tsp. organic sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup extra-virgin olive oil
  • 2 15-oz. cans chickpeas, rinsed and patted dry

Directions

  1. Combine paprika, sugar, salt, and pepper in large bowl. Heat oil in Dutch oven over high heat until just smoking. Add chickpeas and cook, stirring occasionally, until deep golden and crisp, 12 to 15 minutes.
  2. Using slotted spoon, transfer chickpeas to paper towel–lined baking sheet to drain briefly, then toss in bowl with spice mix. Serve. (Chickpeas can be kept at room temperature for up to 2 hours.)

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Easy Mushroom Ragù

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Mushrooms are widely known for their great taste and amazing health benefits. Packed with a ton of essential vitamins and minerals, they make for an excellent addition to your diet, adding flavor to many different recipes. Thank goodness we love them!

This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in about an hour. Three types of the funghi are incorporated in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken.

Classic or vegan mushroom ragù will keep in the refrigerator for up to 5 days in an airtight container; in the freezer for up to 6 months. To reheat, spoon the ragù sauce into a pot over medium heat until warmed through. If it has become too thick, add a little more liquid (water or vegetable broth) to loosen it a little.

Make it even a bit healthier by using a whole wheat pasta. Of course if you add grated cheese like we did, it is no longer vegan, but we were OK with that.

Easy Mushroom Ragù

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 to 3 carrots, peeled and chopped
  • 4 to 5 garlic cloves, minced
  • Kosher salt
  • 6 oz. portobello mushrooms, chopped
  • 6 oz. shiitake mushrooms, sliced
  • 8 oz. cremini mushrooms, sliced
  • 1 cup vegetable broth
  • ½ Tbsp. fresh thyme leaves
  • 1 tsp. dried oregano
  • ½ cup chopped fresh parsley, more for later
  • Black pepper
  • 1 cup dry red wine
  • 1 15- oz. can tomato sauce
  • 2 to 3 Tbsp. chopped hazelnuts (optional)

Directions

  1. In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  2. Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit.
  3. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
  4. Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragù.
  5. To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
  6. Serve with your favorite pasta, polenta, or even pearl couscous

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadesh

Kung Pao Cauliflower

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Even though Kung Pao Chicken originated in China’s Sichuan Province, it has become an iconic Chinese-American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken.

Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don’t have dark soy, substitute with regular soy sauce or hoisin sauce.

Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. And as with any stir-fry, always prep each ingredient ahead of cooking because you won’t have time in between.

Now, The Hubs inadvertently made more sauce than called for. He was using the “ounce” side of the small measuring cup instead of the “tablespoon” side. So he ended up doubling the soy sauces, vinegar, sugar and cornstarch. The vegetable stock remained at 1/4 cup. It ended up being a good mistake, as we tend to prefer our stir-fries on the saucier side anyway.

Kung Pao Cauliflower

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. dark soy sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. black vinegar
  • 1 Tbsp. granulated sugar
  • 1/4 cup vegetable stock or water
  • 1 tsp. cornstarch
  • 3 Tbsp. neutral oil, such as grapeseed or canola
  • 1 head cauliflower (about 2 lbs.), cut into small 2-inch-long florets
  • Kosher salt
  • 1 green or red bell pepper, core, seeds and membrane removed, and cut into 1-inch pieces
  • 1 tsp. Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin
  • 8 whole dried chiles, such as er jing tiao or chiles de árbol
  • 2 cloves garlic, finely chopped
  • 1 piece ginger, (1-inch) peeled and finely sliced
  • 1/3 cup roasted peanuts
  • 2 scallions, white and green parts, finely sliced
  • Steamed rice, to serve

Directions

  1. In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
  2. Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
  3. In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant.
  4. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated.
  5. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

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Recipe from Hetty McKinnon for The NY Times Cooking

A Fabulous Greek Bean Salad

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This delicious simple bean salad, Fasolia Piaz, was found in our Milk Street magazine and had the Mediterranean profile we were looking for. In Greece they typically use large, flat butter beans, but here, easier-to-find cannellinis are incorporated.

To compensate for canned beans’ blandness, they are heated in the microwave, then tossed while still hot with oil, vinegar and aromatics. As the beans cool, they absorb the seasonings, so they’re flavorful throughout.

A bonus, the beans can be heated, dressed and refrigerated up to a day in advance; but bring the beans to room temperature before tossing with the avocado, herbs and lemon. However, even cold the salad is delicious. A great dish to serve at a picnic or potluck as a side for meat lovers, or as a main for plant-based followers.

Milk Street stresses not to skip the step of heating the beans in the microwave, and don’t allow the beans to cool before adding the oil, vinegar and aromatics. Dressing them while hot ensures they are fully infused with flavor. To keep the flavors and colors fresh and bright, don’t add the avocado and herbs until you’re ready to serve.

Greek Bean Salad

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 4 15½-oz. cans cannellini beans, rinsed and drained
  • Kosher salt and ground black pepper
  • 2 medium garlic cloves, finely grated
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup red wine vinegar
  • 3 Tbsp. extra-virgin olive oil, plus more, to serve
  • 1 ripe avocado, halved, pitted, peeled and chopped into ½-inch pieces
  • 1 cup lightly packed flat-leaf parsley, torn if large
  • 1/2 cup lightly packed fresh dill, chopped
  • 1 tsp. grated lemon zest
  • 1 tsp. lemon juice

Directions

  1. In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
  2. To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand until cooled to room temperature, about 30 minutes, stirring once or twice.
  3. Stir the beans once again, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

http://www.lynnandruss.com

Adapted by Courtney Hill for Milk Street

Braised Red Cabbage With Apples

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What do you do with a red cabbage leftover from a Farmers Market Arrangement made for your garden club? I know this is a dilemma for many of you…

Initially, my red cabbage was part of this arrangement.

Kidding aside, cooler October temps invite the braising season to commence. And this is one of those dishes that’s even better the following day, so go ahead and make it when you have time and then serve it on a weeknight with quick cooking chops of some sort.

  • Prep all veggies before cooking
  • Soak shredded cabbage in ice water

Be sure to soak the shredded cabbage in cold water as suggested in Step 1. The cabbage absorbs water, which is then released in cooking, and helps to steam the cabbage for utmost tenderness.

We concur, this is probably THE BEST braised cabbage we’ve ever had, and no sugar!

Braised Red Cabbage with Apples

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
  • 2 Tbsp. canola oil
  • 1 small onion, thinly sliced
  • 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
  •  About 1/3 cup balsamic vinegar
  • ¼ teaspoon ground allspice
  •  Salt
  •  Freshly ground pepper to taste
  • Onions and balsamic vinegar
  • Apple slices are added
  • Stir in cabbage and allspice
  • Cook covered over low heat for one hour

Directions

  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.
  2. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes.
  3. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
  4. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together.
  5. Cover the pot, and cook over low heat for one hour, stirring from time to time.
  6. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

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Recipe from Martha Rose Shulman for The NY Times