Tag Archives: mushrooms

Mexican-Spiced Roasted Vegetable Sandwich with Green Chile-Chipotle-Cilantro Dressing

Roasted Veg SandwichFor the sloppiest sandwich ever, look no further.  Tons of spicy roasted veggies and a quick guac topped with my Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing.  Go at it with a fork and knife or bare hands and a bib.

(I shared this recipe on The Veggie Nook for Healthy Vegan Friday!)

Mexican-Spiced Roasted Vegetable Sandwiches
Makes 4-5

Roasted Vegetables:
1 cup vegetable broth
1/4 cup Bragg Liquid Aminos
1 heaping tbsp. tomato paste
1/2 tsp. smoked paprika
1 tsp. dried onion flakes
2 tsp. cumin
1 tsp. Chipotle Tabasco
2 cloves garlic, minced
1 onion, halved and sliced thinly
1 small eggplant, sliced into rounds
1 small yellow squash, sliced into rounds
1 small zucchini, sliced into rounds
4-5 cremini mushrooms, quartered
4-5 baby red or white potatoes, thinly sliced
juice of 1/2 a lime
chopped cilantro, for garnish

Guacamole:
2 avocados
1/2 tsp. cumin
splash Chipotle Tabasco
juice of 1/2 a lime

Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing, to taste

4 really good, crusty rolls (that’s homemade pan Siciliano in the photos), sliced

Make the vegetables:
Preheat the oven to 425F. In a large bowl, combine the broth through the potatoes and toss to coat the veggies with the sauce.

Roast the vegetables until tender – stirring occasionally – for 25-30 minutes. You can serve these right away, stirring in the lime juice and cilantro, or eat at room temperature.

Make the guacamole:
In a small bowl, mash the avocado with the cumin, Tabasco, and lime juice. Set aside.

Build the sandwich:
Lightly toast or warm the bread halves. Divide the guacamole between the bottom halves of the bread. Top with roasted veggies, drizzle with dressing and sprinkle on more cilantro, if desired.

Veg Sandwich

Roasted Veg Sandwich

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Creamy Chik’n Soup with Sweet Potato Gnocchi & Kale

Chik'n Sweet Potato Gnocchi SoupI don’t really want to rush time along, but this year winter has rudely muscled its way into spring and I’m aching for sunshine and warm temperatures.  This see-sawing act (hot…cold…hot…cold) is getting tiresome.

Because of the lingering chilliness, my stomach is still craving comforting stews and soups.  This one is particularly satisfying.  I’ve based this rich recipe on an Olive Garden concoction – except mine gets its creaminess from pureed white beans – not from cream.  The gnocchis are homemade with sweet potatoes rather than white potatoes, but you could use store-bought. Just make sure they’re vegan.

GIVEAWAY UPDATES:
If you’re into sprouts and you haven’t yet done so, please visit the Virtual Vegan Potluck blog and enter to win a bag of broccoli sprouting seeds from VVP sponsor Todd’s Seeds!  Todd has also created a 20% discount for anyone to use when ordering sprouts or sprouting seeds from his site.  For deets, head over to the VVP blog.

Also – I’m giving away three bottles of Kretschmer Wheat Germ on both of my Facebook pages – An Unrefined Vegan and Virtual Vegan Potluck.  All you have to do is leave a comment on my Almond Butter Maple Granola photo(s).  I’ll be selecting a winner (of all three bottles) on Monday.

Creamy Chik’n Soup with Sweet Potato Gnocchi
Serves 6-8

1 large onion, chopped
1 1/2 cups carrots, sliced
1 cup celery, sliced
2 cloves garlic, minced
1 tsp. dried thyme
8 oz. mushrooms, sliced
2 cups seitan, cubed
3 cups seitan-cooking broth+7 cups water OR 4 cups vegetable broth+6 cups water
4 cups kale, chopped
1 15 oz. can great northern beans, rinsed, drained and pureed
2 cups sweet potato gnocchi, cooked and drained
ground black pepper, to taste

Soup Ingredients

In a large pot, saute the onions, celery and carrots in a splash of water, vegetable broth or Bragg Liquid Aminos until tender. Stir in the garlic, thyme, mushrooms and seietan and cook for another 5 minutes or so.

Pour in the 10 cups broth/water and bring to a boil. Turn down the heat and simmer for 30 minutes, or until veggies are very tender. Stir in the kale, pureed beans, and gnocchi and cook until the kale is tender. Taste and adjust seasonings.

Bowl of Soup

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Other People’s Food 7: The Comfort Food Edition

Slow-Cooker ChiliIf you had to pick the ultimate comfort food, what would it be?  Pot pie?  A spicy curry?  Macaroni and cheese?  Or maybe hot cocoa (hot cocoa sounds more comforting than hot chocolate) or a warm brownie topped with ice cream?  Winter is just around the corner – though some days it feels as if it’s already here – so my cooking changes from quick and cool to hearty, warm and comforting.

Chili, in almost any form but the ones including meat, is one of my favorite comfort foods.  You can put it together quickly and let it simmer gently for hours – and it tastes better the next day.  I recently made the version from In Vegetables We Trust (Slow-Cooker Chili) which includes a hint of unsweetened cocoa to mellow and deepen the beany, peppery flavors.

Double Chocolate Coconut Pecan CookiesWhat’s comfort without cozy chocolate?  If you didn’t see this recipe on Somer’s blog, Vedged Out, then you must be hibernating.  And I wouldn’t blame you one bit if you were.  I mixed up a batch of her Double Chocolate Coconut Pecan Cookies and my belly and I felt contented, satisfied and downright happy despite the flurries blowing outside.  In fact, I laughed at them between bites.

Kalamansi Coconut RisottoFor me, rice is one of the most comforting foods around.  This may be because when I was a kid my mom made the most delicious rice on the planet – buttery and creamy and heavy on the ground black pepper.  When I was a young lass living on my own there were evenings when it was me, the TV and a big bowl of steaming, hot rice.  This is why I included AstigVegan’s delicious Kalamansi Coconut Risotto recipe in my comfort food hall of fame.  It’s got all the things I love: creamy rice, coconut milk, lemon zing and mushrooms.  (Sorry, Richa, I couldn’t get kalamansi here in Utah so I made due with lemon juice and some orange zest!)

Maple Coconut Coffee ChocolatesIf there’s anything more comforting than chocolate, it’s…more chocolate.  I made these babies one Sunday afternoon when I needed a heavy dose of comfort.   Big fat flakes of snow were flying outside.  The foothills of the Wasatch were barely visible in the fog of white.  Ike had wisely tucked himself back into his doggy bed and Paul Westerberg provided background music with one of his most plaintive tunes, Here Comes A Regular.    The enticing smell of melted chocolate takes the cold edge off of any winter day.  I got the original recipe from  Things My Belly Likes (Maple Coconut Chocolates), and I hit the print button before you could say Give me a Mounds bar!  I messed around (i.e., made it more complicated than it needed to be) with the recipe and have included it below.

One year ago today: Pesto Pasta e Fagioli
One year and one day ago: Whole Wheat Chocolate Chip Pancakes with Cherry-Apricot Compote

Maple Coconut Coffee Chocolates with Add-ins
Makes ~30 (using small muffin cups)

1 cup coconut oil
1 cup vegan semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
1 heaping tbsp. Dandy Blend (herbal coffee substitute), optional
2 tsp. vanilla extract
2-4 tbsp. pure maple syrup
1/8 cup sweet cacao nibs (with a little extra for sprinkling on top of the chocolate)
1/4 cup toasted pecans, chopped (with a little extra for sprinkling on top of the chocolate)
1/3 cup unsweetened flaked coconut (with a little extra for sprinkling on top of the chocolate)

I lined up my paper and silicon mini muffin cups on baking sheets and got all of the ingredients ready to go before I melted the chocolate and coconut oil.  Mise en place.  It’s a good thing.  Sprinkle the pecans into the bottoms of 1/3 of the muffins cups; sprinkle the cacao nibs into the bottoms of 1/3 of the muffin cups.  You’ll be stirring the flaked coconut into the remaining 1/3 of the melted chocolate/coconut oil mixture – so hold off on sprinkling that into the bottom of the cups.

In a small saucepan, melt the coconut oil and chocolate over low heat  Whisk occasionally.  Remove from the heat and stir in the maple syrup and vanilla extract.  They’ll sizzle so watch your eyes.  For really smooth chocolate, put the cocoa powder and Dandy Blend through a sieve and add to the melted chocolate.  Whisk until smooth and melted.

Carefully pour the chocolate into the pecan- and cacao nib-fille cups.  Now, stir in the 1/3 cup flaked coconut into the rest of the chocolate and pour into the remaining muffin cups.  Sprinkle the tops of the chocolate cups w/ the corresponding add-in so that later you know which chocolate you are popping into your mouth.

Chill the cups until firm.

Ingredients

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Berried Treasures & Portabella Stroganoff: The Unprocessed Giveaway

Life is uncertain.  Eat DESSERT first. – Chef AJ

Frozen Blueberries

Blueberry Filling, Streusel Topping

Macadamia Nut Creme

Tip: Excess/leftover blueberry filling and date streusel make an excellent whole-grain cereal topper.

Berried Treasure Slice 1

Berried Treasure 2

Berried Treasures with Macadamia Nut Creme and Portabella Stroganoff from Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, by Chef AJ.  September 25 is the last day to enter the giveaway - for details on how to add your name, see below.

Stroganoff Bowl 1Bowl of Stroganoff 2

Tip: Serve over steamed brown rice and top with fresh baby arugula.

To enter the giveaway, please leave a comment below or on any other Unprocessed blog post describing what you find most addicting: sugar, salt or oil.  Or, share your story of how you have cleaned up your diet and changed your life.  For additional entries you can also Like my Facebook pages, An Unrefined Vegan and/or Virtual Vegan Potluck.  The giveaway ends September 25.  Thank you!

The Deets
Title: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight
Author: Chef AJ (aka Abbie Jaye) with Glen Merzer
Publication Date: 2011
Page Length: 178 pages including 100+ recipes
List Price: $19.95
Publisher: Hale to the Kale Publishing
Websites: www.EatUnprocessed.com; www.chefajshealthykitchen.com
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Summer Veggie Polenta

Polenta and Veggies

Polenta & Veggies, Next DayThis little dish is a riff on one my dad used to make.  I can’t say for sure that he invented the idea of veggies layered between creamy polenta, but then again, I can’t say he didn’t invent it.  He used spinach, tomato and lots of cheese in his – and boy howdy, was it delicious.  To me it is “peasant” food and comfort food at its best.  Simple, versatile and possibly better the next day.

In a way, this is two dishes in one.  The night that it is prepared it resembles a porridge.  The next day, it takes on characteristics of lasagna.  Either way, it’s a yummy, filling meal that is a great way to use a variety of garden vegetables.  I used peppers and summer squash because that’s what is coming in right now, but eggplant would be wonderful, mushrooms most welcome and tomatoes quite a tasty, juicy addition.

Summer Veggie Polenta
Serves 4-6

Polenta:
1 cup polenta
2 cups vegetable broth/water
~4 cups hot water
1 cup cashew cheez, optional
1/4 cup fresh basil, chopped
1/4 cup big green olives
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1/4 cup nutritional yeast
salt and pepper to taste (I used a smoked sea salt)

Vegetables:
splash of white wine and/or vegetable broth
1 onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, seeded and chopped
1 small banana pepper, seeded and chopped
1 small yellow squash or zucchini, chopped
1 tbsp. tomato paste
1/4 cup julienned sun-dried tomatoes (not packed in oil)
salt and pepper to taste

Make the polenta:
Prepare a medium-sized casserole by lightly spraying it with oil.  Preheat the oven to 350F.

Have the four cups of water simmering on the stove.  In a medium-sized saucepan, bring the 2 cups of broth or water to a boil and whisk in the polenta.  Bring mixture back up to a boil, then reduce the heat so that the polenta is just barely bubbling.  I don’t fuss over stirring a whole heck of a lot but instead put the lid on and add water as needed (from the four cups simmering on the stove).  Cook until the polenta is soft to the bite.

When the polenta is ready, stir in the remaining ingredients.

Make the vegetables:
Meanwhile, heat the wine or broth in a skillet and add the onions and garlic and gently cook until soft.  Stir in the bell pepper, banana peppers and the squash/zucchini.  Cook until just starting to get soft.  Stir in the tomato paste along with another splash of wine and the tomato paste, sun-dried tomatoes and salt and pepper.  Cook for a minute or two and then remove from the heat.

Assemble the casserole:
Pour one half of the polenta mixture into the prepared casserole dish.  Then spoon in the vegetables.  Top with the remaining polenta and smooth the top.  Bake uncovered for 20-25 minutes and allow to sit for about 10 minutes after removing from the oven.

Sun-dried Tomatoes, Olives

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Mushroom & Wild Rice Brioche with Gravy

Mushroom BriocheWild rice + cremini mushrooms + flaky crust = showstopping vegan main course.  This would be perfect for serving non-vegan guests not only because it’s gorgeous, but also because it tastes rich, complex and decadent.  Though it looks kinda difficult to put together, it isn’t – you could even make it and store it in the refrigerator (unbaked) overnight.   Pair it with a savory gravy (recipe below) and roasted butternut squash or a steamed green beans with slivered almonds – candles and a vase of fresh flowers would be nice, too.

Mushroom & Wild Rice Brioche
Serves 4

Dough:
Unbaked Brioche1 cup whole wheat pastry flour
1 cup all-purpose flour
1 packet regular yeast
pinch of salt
3 tbsp. soy milk
2 tbsp. egg replacer + 6 tbsp. water (whisk until frothy, then set aside for a minute)
1/2 cup vegan shortening, softened

Filling:
1/2 cup wild rice/brown rice blend
1/4 cup vegetable broth
1 tbsp. Bragg Liquid Aminos
4 shallots, chopped
6 cups cremini mushrooms, chopped
3 tbsp. fresh parsley, chopped
salt & pepper to taste

Gravy:
2 cups vegetable stock
2 1/2 tbsp. soy sauce
1 tsp. dried thyme
salt and pepper to taste
2 tbsp. cornstarch dissolved in3 tbsp. water
1/4 cup soy milk

Make the gravy:
In a small saucepan, combine the broth, soy sauce, thyme, salt and pepper and bring to a boil.  Turn the heat to low and whisk in the cornstarch/water mixture and return to a boil.  Whisk until the sauce is thickened, about 1 minute.  Slowly whisk in the milk, but do not allow the mixture to boil.  Taste to adjust seasonings.  You can make this ahead of time and store in the refrigerator until ready to use.  Just gently reheat in microwave.

Make the dough:
Place the flour, yeast and salt in the bowl of a food processor and pulse a few times to mix.  Add the soy milk and the egg replacer and pulse again to evenly combine ingredients.  Beat in the butter until a dough forms and comes together, then transfer to a clean bowl and cover with plastic wrap.  Let the dough rest at room temperature for 1 1/2 hours.

Punch down the dough and return it to the bowl and refrigerate overnight.

Make the filling:
Cook the rice according to package directions (usually takes about 30-40 minutes) and drain if necessary.  Meanwhile, in a large skillet heat the vegetable broth and Liquid Aminos and saute the shallots until soft.  Add the mushrooms and cook for about 10 minutes.  Remove from the heat and stir in the parsley, salt and pepper.  Stir in the cooked rice and allow the mixture to cool completely before assembling the brioche.

Assembly:
Preheat the oven to 400F.

Roll out the dough on a lightly floured surface – your aim is to create a rectangle almost as large as a half sheet pan.  Transfer the rectangle to a baking sheet that has been lined with parchment paper.

Spoon the mushroom and rice mixture into the center of the rectangle, leaving space around the edges of the dough.  Moisten the edges of the dough.  Now fold in the two long edges – you should have some overlap.  Trim the edge that will show if you like (just to neaten it up).  Press gently to seal.  Press the edges at either end – again, trimming if necessary to create a clean line.  Using the tines of a fork, gently press into the dough to seal.  Make a few diagonal cuts along the top both for ventilation and decoration.

Brush the dough with soy milk, if desired, and bake for 30-35 minutes or until the top is crisp and golden.  Allow to cool for a few minutes before cutting and serving.

Serve alongside plenty of gravy.

Unbaked Brioche

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