This salad is a combination of earthy beets, fresh sweet apple, crunchy walnuts and peppery arugula. Mellow white miso adds plenty of umami (the Japanese word used to describe a savory flavor) to the simple citrus vinaigrette.
Ingredients for the dressing:
• juice of 1 fresh orange
• 2 T mellow white miso paste
• 2 T rice vinegar
• 2 tsp Dijon mustard
• 1 small shallot, minced
• 1 clove garlic, minced
• ½ cup mild salad oil, such as grapeseed, sunflower or safflower
• ½ tsp Asian red pepper sauce (such as Sriracha™)
Ingredients for the salad:
• 1 lb. trimmed medium beets
• coarse sea salt or kosher salt and coarse ground black pepper, to taste
• 8 packed cups arugula (about 8 oz.) or mixed baby greens of your choice
• 2 crisp apples, such as Granny Smith, Honeycrisp or Gala
• ½ cup walnuts, toasted and chopped
Technique:
In a shaker bottle or similar sealed container, add all dressing ingredients. Seal and shake vigorously to emulsify the dressing. The dressing will keep for about 1 week, refrigerated. Shake well to re-emulsify before using.
In a large cooking pot, place the beets in plenty of water to cover. Bring to a boil, reduce to a vigorous simmer and cook until the beets can be pierced easily with a fork, about 25 minutes. Drain and set aside to cool. Peel the beets, cut them in half and then thinly slice. Arrange them on a platter or on salad plates and season with salt and pepper.
Cut the apples in half and thinly slice. Combine the slices with the arugula (or other greens) in a large mixing bowl; season with salt and pepper and toss with enough vinaigrette to lightly but sufficiently dress the greens and apples. Top the beets with the greens and apple, sprinkle with the walnuts and serve.
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Apple, Walnut and Beet Salad with Citrus Miso Vinaigrette
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Votes: 2
Rating: 5
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A fluffy and creamy gratin of whipped potatoes and parsnips blended with non-dairy butter, tangy non-dairy Crème Fraîche and gooey, melted non-dairy Jarlsberg cheese.
Ingredients:
• 1 cup Quick Crème Fraîche (from The Non-Dairy Evolution Cookbook)
– or 1 cup non-dairy milk of your choice
• 6 medium russet potatoes
• 4 medium parsnips
• 1 cup Jarlsberg Melt (recipe following)
• ¼ cup non-dairy butter or margarine
• ½ tsp fine sea salt or kosher salt
• ¼ tsp ground white pepper
• ⅛ tsp ground nutmeg
Technique:
If using the Crème Fraîche, prepare according to the cookbook instructions and refrigerate until ready to use. Non-dairy milk can be used instead, but the flavor and richness of the gratin will be altered somewhat.
Peel and cut the potatoes into large chunks. Place the potatoes immediately into a large cooking pot with plenty of water to cover. This will prevent oxidation of the potatoes (turning brown) while the parsnips are peeled and sliced.
Peel and slice the parsnips. Add them to the pot with 1 tablespoon of salt. Bring the water to a boil and cook until the vegetables are fork tender, about 15 minutes. Avoid overcooking.
While the water is coming to a boil and the vegetables are cooking, prepare the Jarlsberg Melt and set aside to cool.
Preheat the oven to 350°F. “Butter” a large baking or casserole dish and set aside.
When the vegetables are done cooking, drain them thoroughly in a colander for a few minutes and then transfer to a large mixing bowl. Add the butter, salt, white pepper and nutmeg and mash thoroughly using a potato ricer or masher.
Add the Crème Fraîche or non-dairy milk in increments and whip the mashed vegetables with an electric rotary mixer (if you have one). Otherwise continue to mash by hand until the mixture is smooth and fluffy.
Note: Never use a blender or food processor to mash potatoes as this will damage the cell structure of the potatoes and cause them to fall flat or become gooey. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release large quantities of starch, resulting in potatoes with a pasty consistency.
Transfer the mixture to the baking dish and top with the Jarlsberg Melt. Bake uncovered for 30 minutes and then place under the broiler for 1 to 2 minutes to achieve a bubbly and browned cheese crust on top. Serve hot.
Jarlsberg Melt
(from The Non-Dairy Evolution Cookbook)
Jarlsberg shares flavor similarities with Swiss cheese and can best be described as mild, buttery and nutty with a hint of sweetness. Do not omit the ground coriander, even though only a small amount is needed, as it is essential to the flavor of this melt. This recipe yields about 1 cup of melted cheese.
Ingredients:
• ¾ cup pure soymilk
• ¼ cup mild vegetable oil
• 3 T tapioca flour
• 1 T nutritional yeast flakes
• 1 T dry sherry or dry white wine*
• 2 tsp mellow white miso paste
• ½ T (1 and ½ tsp) sesame tahini
• ¼ tsp fine sea salt or kosher salt
• ¼ tsp guar gum, sodium alginate or xanthan gum
• ⅛ tsp ground coriander
*The sherry or wine can be omitted for health or ethical reasons, but this will alter the flavor profile.
Technique:
In a small saucepan, vigorously whisk together the ingredients until smooth. Cook the mixture over medium-low heat, stirring slowly and continually with a flexible spatula. As the mixture thickens and curdles (forms lumps), begin stirring vigorously until the curds disappear and the cheese becomes very thick, smooth and glossy. Set aside until ready to use in the recipe.
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Whipped Potato and Parsnip Gratin featuring Jarlsberg Melt
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Rating: 4.5
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Votes: 2
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Chipotle pepper in adobo sauce adds a spicy and smoky kick to this velvety pumpkin soup. For timid palates, the chipotle pepper can be replaced with a mild chili powder.
Ingredients:
• 2 T olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 and ¾ cup roasted and mashed pumpkin* or 1 can (15 oz.) pure pumpkin
or 1 and ¾ cup roasted and mashed butternut squash
• 4 cups (1 quart) vegan no-chicken broth or vegetable broth
• 1 chipotle pepper in adobo sauce (or 2 if you want to break a sweat; for timid palates omit the chipotle pepper and add 2 tsp mild chili powder)
• 1 tsp ground cumin
• ½ tsp ground coriander
• sea salt or kosher salt to taste
• ¼ cup pepitas (shelled pumpkin seeds)
• cilantro for garnish (optional)
*For fresh roasted pumpkin, cut a sugar pumpkin in half. Scoop out the seeds and strings and place the halves face down on a foil-lined baking sheet. Bake at 350°F until soft, about 45 minutes to 1 hour. Cool and then scoop out the flesh. Freeze any remainder for other recipes. Butternut squash can also be used in this recipe as an alternate to pumpkin. Simply follow the same roasting technique.
Technique:
In a dry skillet, toast the pepitas over medium heat. Stir the seeds frequently to evenly toast and prevent scorching. Set aside.
Add the olive oil to the skillet and place over medium heat. Add the onions and sauté until lightly golden. Add the garlic and sauté an additional minute. Transfer the mixture to a blender.
Add the pumpkin, 2 cups of stock or broth, the chipotle pepper and the cumin and coriander; process until completely smooth. Transfer to a large cooking pot and add the remaining stock/broth. Bring to simmer, partially cover and cook for 30 minutes; season with salt to taste. Ladle into individual bowls and garnish with the toasted pepitas and optional cilantro.
Serve with warm flour tortillas if desired. To warm the tortillas, roll them up securely in foil and place in a 350°F oven for 10 to 15 minutes.
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Spicy Chipotle Pumpkin Soup with Toasted Pepitas
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Votes: 3
Rating: 3.67
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This dish is very easy to make and may just win over dinner guests who never cared much for Brussels sprouts before. Any cold leftovers make a unique and delicious Spring roll filling.
Ingredients:
• fresh Brussels sprouts, about 1 lb.
• ¼ cup pine nuts
• 2 T non-dairy butter, margarine or mild olive oil (plus more as desired)
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• sea salt or kosher salt and coarse ground black pepper, to taste
Technique:
Remove the tough stems from the Brussels sprouts and discard. Remove any outer leaves that are damaged or wilted. Shred the sprouts using the shredding blade in a food processor. Set aside.
In a small dry skillet, toast the pine nuts over medium heat. Stir the nuts frequently to evenly toast and prevent scorching. Set aside.
In a large skillet or wok, melt the butter or margarine (or heat the oil) over medium-low heat. Add the shallots and garlic and a pinch or two of salt. Sweat the shallots and garlic, about 10 minutes. You should hear a faint sizzle – if the sizzle is loud, reduce the heat a bit. The goal is to draw out flavor without browning the shallots or garlic.
Add the slaw and a pinch or two of salt. Increase the heat to medium-high. Stir the mixture occasionally. The goal is to slightly char or caramelize the vegetables just a bit. If the vegetables seem dry, add another tablespoon or two of non-dairy butter, margarine or olive oil, if desired. Cook until the slaw is tender crisp. Season the slaw with black pepper to taste and add additional salt as desired. Sprinkle with the toasted pine nuts and serve immediately.
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Charred Brussels Sprout Slaw with Shallots and Toasted Pine Nuts
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Chimichurri is an aromatic herb sauce that originated in Argentina and is traditionally used for grilled meat. In vegan gastronomy, it can be used as a sauce for grilled seitan, tofu, tempeh, portabella mushrooms or cauliflower “steak”. It’s also wonderful as a dip for crusty bread or for marinating cooked beans.
Ingredients:
• ¼ cup water
• ¼ cup white wine vinegar or champagne vinegar
• 2 T red wine vinegar
• 2 cups chopped flat leaf parsley, loosely packed
• ½ cup roasted red pepper, skin removed plus additional for garnish if desired
• ¼ cup fresh chopped oregano, loosely packed or 4 tsp dried oregano
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 tsp minced habanero or jalapeno pepper
• 1 tsp sea salt or kosher salt
• 1 tsp sweet paprika
• ¼ tsp ground cumin
• ½ cup extra-virgin olive oil
Technique:
Process all ingredients in a food processor but leave little bit of texture. Add salt as needed to taste. Store the sauce in an airtight container in the refrigerator until ready to use; shake well to re-emulsify before using.
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Chimichurri Sauce
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