Endlessly Organic Veggie Boot Camp: Holiday Edition Hanukah Menu Latkes with applesauce Mock Chopped Liver Tzimmes Lentil Loaf Rugelach Christmas Menu Egg nog Swedish Meatballs Mac and Cheese 2 versions Roasted Brussels Sprouts with Chestnuts Pumpkin Bread Pudding
Latkes Yield: 6 servings 1½ lbs russet potatoes, peeled, grated 1 small yellow onion, peeled, grated ¼ cup flour 1 tsp salt ¼ tsp black pepper Canola oil, for frying ½ tsp baking powder 1. Preheat oven to 275 degrees. 2. Place the peeled, grated potatoes in a colander set over a large bowl. Using your hands, squeeze out the excess liquid. 3. Place potatoes in the bowl add onion, flour, baking powder, salt, and pepper, and mix well. 4. In a large skillet over medium heat, heat a thin layer of oil. 5. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total. 6. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.
Apples Sauce Yield= about 4 cups 3 lbs apples 1 tsp cinnamon 1 pinch nutmeg 1½ cups water 2 thin lemon slices ¼ tsp salt 1. Peel and core apples. Cut apples into 1-inch cubes. 2. Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly. 3. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices. 4. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
Mock Chopped Liver Yield= 5 cups 1-15 oz. can peas 1-15 oz can string beans 3 lbs onions 1 cup walnuts 1 TB soy sauce salt and peper 1. Slice onions and sauté until dark about 30 minutes. 2. Drain and rinse canned peas and bean. 3. Place walnuts in a food processor and process until a coarse crumb. 4. Add peas and beans process until well combined. 5. Add the onions and process until smooth. 6. Add soy sauce, salt and pepper. 7. Chill until ready to serve.
Sweet Potato and Pear Tzimmes with Pecans and Raisins Yield= 6 servings 2 lbs sweet potatoes, peeled, cut into 3/4-inch chunks 3 Bartlett pears, cored, cut into 3/4-inch chunks 3 TB vegetable oil 2 TB mirin or any sweet cooking wine 1 TB maple syrup ½ tsp ground cinnamon ¼ tsp salt ¾ cup pecan halves ¾ cup golden raisins 1. Preheat oven to 350 degrees. 2. Place the sweet potatoes and pears on a large rimmed baking sheet. Sprinkle with the oil and mirin and mix it all up to make sure everything is coated. Add the maple syrup, cinnamon, salt and pecans, and toss to coat. 3. Cover with aluminum foil, and bake for 30 minutes. Remove foil and add the raisins. Using a thin, flexible spatula, carefully mix, trying not to break up the potatoes. 4. Return to oven uncovered, and bake for 30 more minutes, tossing every now and again. Serve warm.
Lentil Loaf Yield= 1-8x8 loaf http://www.veganlunchbox.com/loaf_studio.html 1/2 cup walnuts 2 TB olive oil 1 onion, diced 5 cloves garlic, minced 1 large carrot, peeled and grated 2 celery ribs, diced 2 cups cooked lentils 1 cup uncooked oatmeal ¼ - ½ cup vegetable broth, as needed 1 heaping TB flaxseed meal ¼ tsp. dried thyme ½ tsp. dried sage ¼ cup minced fresh parsley 2 TB nutritional yeast flakes Freshly ground black pepper, to taste 1 tsp. salt Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf). Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside. Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet. Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Rugelach Yield = 4 dz 2 cups flour 1/8 tsp salt 1 cup margarine 8 ounces dairy-free cream cheese (Tofutti) 2/3 cup white sugar 2 tsp cinnamon ¼ tsp ground nutmeg 1 cup apricot preserves 1½ cups chopped walnuts 1 cup raisins, chopped 2 TB plain unsweetened soymilk Make the dough. In a mixing bowl, sift together the flour and salt. Set aside. Using a mixer, cream the soy margarine and dairy-free cream cheese with an electric In 3 additions, add the flour mixture, mixing until forming a soft dough. Turn the dough out onto a lightly floured countertop or work surface, shape it into 4 disc and wrap in plastic wrap, taking care to ensure that there are no air leaks in the plastic. Refrigerate the dough overnight. Preheat the oven 325 F. Line a large baking sheet with parchment and set aside. In a small mixing bowl, sift together the sugar, cinnamon and nutmeg until well mixed. Set aside. Remove the dough from the refrigerator. Roll out into a circle about 1/8 thick. Spread ¼ cup of the apricot preserves, followed by ¼ of the chopped walnuts, ¼ of the raisins, and 3 TB of the sugar-spice mixture. Cut circle into 12 equal wedges using a knife or pizza wheel. Roll wedges from wide to narrow. Place point side down on the prepared baking sheets and chill for 15 minutes before baking. Bake for 22 minutes, or golden brown.
Christmas Menu Egg nog Swedish Meatballs Mac and Cheese 2 versions Roasted Brussels Sprouts with Chestnuts Pumpkin Bread Pudding
Eggnog 3 cups almonds 4 cups water 1 TB vanilla extract 2 TB maple syrup Yield: 6 servings 2 TB brown rice syrup 2 tsp nutmeg, ground ¼ tsp cinnamon, ground pinch cloves, ground 1. Soak almonds overnight 2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water isclear 3. Place soaked almonds and 4 cups of water in a blender 4. Blend on highest speed for 90 seconds 5. Strain milk through a colander lined with cheese cloth, discarding solids 6. Place almond milk in a bottle, mason jar works well 7. Add vanilla, syrup, nutmeg, cinnamon and cloves, then shake well 8. Refrigerate until cold and serve
Meatballs 2 TB olive oil 1 large onion, chopped 2 garlic cloves, finely chopped 1½ cups toasted walnuts 1½ cups cooked brown rice 2 teaspoons chopped fresh parsley Yield = 24 meatballs 1 tsp dried basil ½ tsp dried oregano ¼ tsp dried sage ¼ tsp chipotle powder ½ tsp salt 2 TB chickpea flour 1. Preheat oven to 375 degrees. Prepare a parchment-lined cookie sheet. 2. In a large frying pan over medium heat, heat oil. Add onion and garlic and sauté until onion is golden, about 10 minutes. 3. In a food processor, combine remaining ingredients and process until almost smooth. Add onion-garlic mixture and process until combined. 4. Using a small ice cream scoop or tablespoon, scoop out mounds of mixture, roll into balls, and place on cookie sheet. 5. Bake for 30 to 35 minutes until tops are browned. Serve immediately or store in refrigerator for up to 4 days.
Mac and Cheese (version 1) 2 TB margarine 2 TB flour 2 cups unsweetened non-dairy milk 2 packages Daiya shredded cheddar cheese 1 lb elbow macaroni 1. Cook macaroni according to manufactures directions. 2. Melt margarine in sauce pot. Stir in flour. Cook for a few minutes until light golden color. 3. Add non-dairy milk in small batches, whisking to incorporate after each addition. 4. Bring to a boil then reduce heat to low and add the Daiya. 5. Pour the cheese sauce over the macaroni and stir until evenly distributed. 6. Put into a 9X13 baking dish. 7. Bake 20 30 minutes. Mac and Cheese (version 2) 1¼ cup raw cashews ½ cup nutritional yeast 2 tsp onion powder 1 tsp salt, to taste 1 tsp garlic powder 3 cups nondairy milk 3 TB cornstarch ½ cup canola oil 4 TB light (yellow or white) miso paste 1 tbsp lemon juice 1 lb pasta, cooked 1. Place cashews in food processor; finely grind don t let cashews turn in to paste. 2. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse to blend in spices. 3. In a heavy saucepan, combine milk, cornstarch and oil. Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves. 4. With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice. 5. Combine cashew cheese with macaroni noodles and serve. 6. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 9X13
baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.
Mushroom Gravy 4 cups vegetable broth ½ cup flour 1 medium yellow onion, diced small 2 TB olive oil 16 oz cremini mushrooms, chopped 4 cloves garlic, minced 2 tsp dried thyme 1 tsp dried sage 1/2 tsp salt Several dashes fresh black pepper ½ cup dry white wine 2 TB nutritional yeast 1. In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set asid 2. Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes. 3. Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often. 4. Taste for salt and pepper and serve.
Brussels Sprouts with Chestnuts 3 cups Brussels sprouts 1 cup chestnuts, peeled 1 large oranges, peeled segmented ½ cup broth 1 Tb canola oil salt & pepper to taste Preheat oven to 350 F. 1. Trim each sprout. Steam the sprouts covered for about 10 minutes or until tender. 2. Remove sprouts from pot and allow to cool. 3. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. 4. Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. 5. Bake for 15 minutes or until oranges are soft.
Chocolate-Pumpkin Bread Pudding Yield: Serves 14. 1 cup coconut milk ½ tsp cloves 1 15-oz can organic pumpkin 10 cups cubed day-old bread (~ 10 12 ½ cup brown sugar slices of sandwich bread) ½ tsp salt ¾ cup semisweet chocolate chips 1½ tsp cinnamon 2 TB brown sugar 1½ tsp nutmeg Powdered sugar for dusting (optional) ½ tsp ginger 1. Preheat oven to 350 degrees. Grease 14 4-ounce ramekins or a 9-by-13-by-2-inch baking dish. 2. In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated. 3. If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.) 4. Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.