Shredded zucchini, sliced onion and corn kernels are seasoned with curry and fried until crisp and golden brown. This recipe yields about 1 dozen fritters.
Ingredients:
• 2 average-size zucchini (about 7 to 8 inches long)
• 1 can (about 15 oz. or 1 and ½ cup) organic corn kernels, drained very well
• ½ of a medium onion, sliced very thin and then coarsely chopped
• ½ cup garbanzo bean (chickpea) flour plus more if needed
• 1 tsp curry powder
• ¾ tsp sea salt or kosher salt (plus 1 tsp for salting the zucchini)
• ½ tsp coarse ground black pepper
Technique:
Shred the zucchini with a standard vegetable grater or using the shredding blade on a food processor. Transfer the shreds to a large mixing bowl, add 1 teaspoon salt, stir well and set aside for 15 minutes. The salt will help draw out the moisture from the zucchini.
Pour off any excess liquid and place the shreds in a clean, lint-free kitchen towel or several layers of cheesecloth. Gather up the edges at the top and twist securely closed. Twist and squeeze the bundle into the sink to remove as much liquid as possible. Transfer the shreds back to the mixing bowl and set aside.
Add the well-drained corn kernels to a food processor fitted with a standard chopping blade and pulse the contents 4 times. The goal is to break up the majority of the corn, releasing the starch while still leaving some kernels intact. DO NOT over-process! Transfer the corn to the mixing bowl.
Add the onions, ½ cup garbanzo bean flour, curry, ¾ tsp salt and the black pepper. Stir thoroughly until a thick batter is created. If the mixture seems too loose, add 2 tablespoons additional flour. Set the mixture aside.
In a wok or deep skillet, heat ½-inch oil over medium-high heat. When the oil begins to shimmer, test the batter by carefully placing 1 heaping tablespoon of the batter carefully into the hot oil. After 1 minute, gently press down on the fritter with the back of a spoon to flatten it.
Continue to fry for a few minutes unto golden brown on both sides. Use 2 large spoons to help turn the fritter; this will prevent splashing of the hot oil. If the fritter holds together, repeat the process, working in batches to avoid overcrowding the skillet. If the fritter falls apart, use a slotted spoon to remove it from the oil and add a little bit more flour to the mixture to help it hold together.
Transfer the fritters to a plate lined with paper towels to absorb any excess oil. If necessary, reheat the fritters in a 350°F oven until hot. Serve immediately.
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Curry Zucchini Corn Fritters
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A rich and creamy non-dairy and egg-free concoction flavored with vanilla and nutmeg. Spike with your favorite liquor, if desired, such as brandy or rum and garnish with a dash of freshly grated nutmeg. Eggless eggnog is also fantastic when added to hot coffee! Pre-soaking the cashews is not required. This recipe yields about 4 cups or 1 quart.
Ingredients:
• 1 cup (5 oz.) whole raw cashews
• 3 and ½ cups non-dairy milk of your choice
• 1 cup organic sugar
• 3 T nutritional yeast
• 2 tsp real vanilla extract
• ½ tsp ground nutmeg plus additional for garnish
• ¼ tsp fine sea salt
• optional: liquor of your choice
Notes: If the mixture is too thick for your liking, small amounts of additional non-dairy milk can be added to adjust the consistency. Keep in mind that if liquor will be added to the eggnog, this will also dilute the consistency.
Technique:
Place the cashews and the non-dairy milk in a high-powered blender with the remaining ingredients (except for the optional liquor) and process the mixture for 2 full minutes on high speed. Pour the eggnog through a fine mesh strainer into a sealable container and chill thoroughly.
Discard any undissolved solids captured in the strainer. Stir or shake the eggnog before serving and stir in the optional liquor. Pour into individual glasses and garnish with grated nutmeg. Store refrigerated and consume within 7 days.
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Holiday Eggless Eggnog
Votes: 5
Rating: 3
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Votes: 5
Rating: 3
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This is a traditional sage bread dressing or stuffing enhanced with sautéed mushrooms and crunchy water chestnuts. Begin this recipe a day ahead of time to allow the bread to sufficiently dry.
Ingredients:
• 1 loaf (about 16 oz.) white or whole grain bread
• 2 T vegetable oil
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 can (8 oz. with liquid) whole water chestnuts, drained and cut in half
• 2 cloves garlic, crushed and finely minced
• 1 T dry rubbed sage
• 1 tsp dried thyme
• ½ tsp sea salt or kosher salt
• ½ tsp coarse ground black pepper
• ¼ cup (4 T) Better Butter (from this blog under “Miscellaneous Recipes”) or vegan margarine
• 12 oz. (3/4 lb.) cremini (baby portabellas); white mushrooms or a blend of mushrooms of your choice, cut into quarters or bite-size pieces
• ¼ cup chopped Italian parsley
• 1 cup turk’y simmering broth (from preparing the Roast Brest of Turk’y in this blog; or vegan chik’n, mushroom or vegetable broth
Technique:
To dry the bread: Preheat the oven to 200°F. Cut the bread into ½-inch cubes and place in a single layer on 1 or 2 baking sheets. Place in the oven for 1 to 1 and ½ hours or until the bread is dry to the touch – a very slight degree of moistness is okay. Transfer to a large mixing bowl and let sit out overnight.
When ready to prepare the dressing, preheat the oven to 375°F. Grease a large, shallow baking dish with butter or margarine and set aside.
In a large skillet, add the oil and place over medium heat. Add the onions and celery and sauté until the onions are translucent. Add the water chestnuts, garlic, sage, thyme, salt and pepper and continue to sauté an additional minute. Transfer to the mixing bowl.
In the same skillet, melt 2 tablespoons of the butter or margarine over medium heat. Add the mushrooms and sauté until golden brown. Add the remaining 2 tablespoons butter or margarine and stir just until melted. Transfer to the mixing bowl, add the parsley and toss all of the ingredients together thoroughly.
Drizzle in half of the broth and toss thoroughly. Drizzle in the remaining half and toss until the dressing is evenly moistened. Transfer to the baking dish and bake uncovered for 45 minutes or until a nice golden crust forms on top. Serve warm.
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Sage Dressing with Mushrooms and Water Chestnuts
Votes: 11
Rating: 3.73
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Votes: 11
Rating: 3.73
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A classic holiday favorite.
Ingredients:
• 1 and ½ lbs. fresh green beans trimmed into bite-size pieces
or 2 cans (14oz. each) cut green beans, well drained
• 2 T flour (unbleached all-purpose wheat; rice or soy)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 and ½ cups plain unsweetened non-dairy milk
• 1 T tamari, soy sauce or Bragg Liquid Aminos™
• 1 tsp vegan Worcestershire Sauce
• 3 T Better Butter (from my cookbooks) or vegan margarine
plus additional for “buttering” the casserole dish
• 1 and ½ cups finely chopped white mushrooms
• 1 and ⅓ cups French-fried onions (from canned – French’s™ are vegan) – or make your own, the recipe and technique follows this recipe
• sea salt or kosher salt and ground black pepper to taste
Technique:
If using fresh green beans, steam or boil the beans for about 20 minutes or until tender. Drain thoroughly and set aside in a large mixing bowl. If using canned green beans, drain them thoroughly and set aside in the mixing bowl.
Preheat the oven to 350°F. Lightly “butter” a casserole dish with the butter or margarine and set aside.
In a small dish, measure the flour, onion powder and garlic powder; set aside.
In a measuring cup, measure the non-dairy milk and add the tamari/soy sauce and Worcestershire sauce; set aside.
In a small saucepan over medium heat, melt 1 tablespoon of the butter or margarine. Add the mushrooms and sauté until the excess liquid has evaporated from the mushrooms. Transfer the mushrooms to the mixing bowl with the green beans and set aside.
In the same saucepan, melt the remaining 2 tablespoons of butter or margarine over medium-low heat and whisk in the flour mixture. Continue to stir for about a minute. The mixture will be very thick and pasty. Don’t be concerned if the flour sticks to the bottom of the saucepan as it will loosen when the milk mixture is added.
Slowly whisk in the milk mixture until smooth, add a pinch or two of black pepper and bring to the mixture to a boil, stirring constantly. Reduce heat and simmer an additional 2 to 3 minutes. The mixture will have a somewhat thin consistency; this is desirable as it will thicken when the casserole is baked. Taste and add salt to your liking and additional black pepper, if desired. Remove from the heat.
Gently toss together the cream mixture with the green beans, mushrooms and ⅔ cup French-fried onions in the mixing bowl. Transfer to the casserole dish.
Bake uncovered for 25 minutes or until the bean mixture is hot and bubbling around the edges. Gently stir and top with the remaining ⅔ cup onions. Bake for an additional 5 minutes or until the onions are golden brown.
French-Fried Onions
Ingredients:
• 2 or 3 large or 5 medium sweet yellow onions
• plain unsweetened non-dairy milk for soaking the onions
• 1 and ½ to 2 tsp sea salt or kosher salt (try the first batch and adjust the salt to taste)
• ground black pepper
• pinch of cayenne pepper
• 1 and ½ cups unbleached all-purpose wheat flour
• vegetable oil for frying
Technique:
Mix the flour, salt, and ground peppers in a large bowl. Slice the onions and separate into rings. Soak the onions in the milk.
Heat about ½-inch of oil in a large skillet over medium-high heat until it begins to shimmer.
Dredge the onions in the seasoned flour. Give them a good coating of flour. Place the onions into the hot oil in the skillet. Don’t try to do all the onions at one; just one batch at a time.
When the onions begin to brown around the edges, turn them over and cook an additional minute or so (they cook very quickly!) Remove the rings and lay them on a paper bag or paper towels to cool/drain. Serve immediately or store in an air-tight container for topping your casseroles.
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Green Bean Casserole
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Votes: 1
Rating: 5
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Sliced potatoes are baked in a luscious, golden cheese sauce until tender and delicious! Parboiling the potatoes briefly before baking ensures that the potato slices cook evenly in the gratin.
Ingredients:
• 2 lbs. russet potatoes (about 4 large potatoes) or 2 lbs. Yukon gold potatoes
• 1 T Better Butter (from my cookbooks) or commercial vegan margarine
• 2 cups Golden Cheese Sauce (recipe follows)
• ¼ tsp dried thyme (optional)
• sea salt or kosher salt and coarse ground black pepper
Technique:
Peel and thinly slice the potatoes (about ⅛-inch thick). A mandoline works great for this, but watch your fingers! Place the slices in a large pot of salted water (2 teaspoons of salt is sufficient) so they do not oxidize (turn brown).
After all the potatoes have been sliced, bring the water and potato slices to a boil over high heat. As soon as the water begins to boil, set a timer for 1 minute. Immediately remove from the heat and drain the slices in a colander. DO NOT rinse with water! The potatoes will continue to cook slightly as they cool in the colander. Drain well and then place the slices on several layers of paper towels or a clean lint-free kitchen towel on your work surface. Pat them dry with additional towels.
Preheat the oven to 375°F.
Prepare the cheese sauce and keep warm over low heat, stirring occasionally.
Next, “butter” a shallow casserole dish with the butter. Place a layer of potato slices in an overlapping pattern and season lightly with salt and pepper. Spoon a little of the cheese sauce over the potatoes and spread evenly.
Continue to layer the potatoes with a light sprinkle of salt and pepper and then the cheese sauce. Sprinkle the top with the optional dried thyme and bake uncovered for 45 minutes. If the top has not sufficiently browned,
set the oven on “broil” and cook an additional 1 to 2 minutes. Watch
carefully so they do not burn. Remove from the oven and serve.
Golden Cheese Sauce
Ingredients:
• 1 and ¾ cup plain unsweetened soymilk
• 5 T tapioca flour
• ¼ cup vegetable oil
• ¼ cup nutritional yeast
• 1 T mellow white miso paste
• 2 tsp organic tomato paste
• 1 tsp raw apple cider vinegar
• 1 tsp dry ground mustard
• ¾ tsp fine sea salt
• ½ tsp onion powder
• ¼ tsp ground white pepper
Technique:
Process the ingredients in a blender until smooth. Please note that the light golden color will develop as the cheese cooks. Transfer to a medium saucepan and cook the mixture over medium-low heat, stirring slowly and continually with a silicone/rubber spatula.
As the mixture begins to form curds, stir vigorously, scraping the sides and bottom of the saucepan with the spatula as you stir. Keep stirring until the mixture becomes bubbly, smooth and glossy. Taste and add salt as desired and/or additional soymilk to lighten the consistency to your preference. Reduce the heat to low to keep warm until ready to serve. Stir occasionally. The sauce will thicken upon cooling.
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Scalloped Potatoes Gratin
Votes: 9
Rating: 4.44
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Votes: 9
Rating: 4.44
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