Whipped Potato and Parsnip Gratin featuring Jarlsberg Melt

DSC08752A 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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Spicy Chipotle Pumpkin Soup with Toasted Pepitas

DSC08735Chipotle 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
Votes: 3
Rating: 3.67
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Votes: 3
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Charred Brussels Sprout Slaw with Shallots and Toasted Pine Nuts

DSC08706-003This 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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Mini Yorkshire Puddings

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Yorkshire Pudding is an English dish traditionally made from a batter consisting of eggs, flour, and milk and then baked in hot pan drippings. It’s not a pudding in the American sense of the word but rather a cross between a popover and a soufflé. The dish is usually served with roast meat and gravy and is a staple of British cuisine.

Creating a vegan version without eggs poses a fundamental problem, since the eggs are necessary to inflate the batter as the pudding cooks. However, with a few adjustments and substitutions a very satisfying, albeit less inflated version can be made. Be sure to read though the directions first and then follow them carefully for success. Serve the “Yorkies” with sliced roast seitan and plenty of savory gravy.

Ingredients:
• 1 cup unbleached all-purpose flour
• ½ tsp fine sea salt or kosher salt
• 2 T olive oil
• 1 T vegan butter or margarine, melted
• 1 tsp vegan Worcestershire sauce
• ¼ cup very warm water
• 1 T Ener-G™ egg replacer powder (or similar)
• ¼ tsp baking powder
• 1 cup plain unsweetened soymilk, room temperature

Technique:
Preheat the oven to 425°F.

Sift together the flour and salt into a mixing bowl.

In a small dish, mix together the melted butter or margarine with the Worcestershire sauce and 1 tablespoon olive oil. Spoon a little over one teaspoon into the bottoms of a 6-cup muffin tin (in other words, divide evenly).

In a small bowl, whisk together the very warm water, egg replacer powder and baking powder until frothy.

Place the muffin tin in the oven and set a timer for 3 minutes to heat the “pan drippings”.

Meanwhile, add the soymilk, egg replacer mixture and the remaining tablespoon of olive oil to the flour and whisk vigorously until a smooth batter is achieved.

After 3 minutes, remove the muffin tin from the oven and immediately pour the batter, dividing evenly in each cup (about ⅓ of the way full). Place in the oven on a middle rack and set a timer for 35 minutes. Keep in mind that the puddings will have inflated only slightly and not in a dramatic fashion as their traditional egg-laden counterparts.

Remove the muffin tin from the oven and let cool for about 5 minutes. Serve hot.

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Mini Yorkshire Puddings
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Classic Pumpkin Pie | Cashew-Based & Vegan

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A favorite Autumn and Winter treat and perfect for celebrating the holidays. Vegan pumpkin pies are often made with tofu as a replacement for the evaporated milk and eggs. Although I use tofu frequently and successfully in eggless egg recipes and desserts, I find its undertaste to be rather noticeable and distracting in pumpkin pie. Therefore my goal was to create a pumpkin pie using a creamy cashew base which allows the flavor of the pumpkin and the warm spices to predominate.

 

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Classic Gentle Chef Pumpkin Pie
A favorite Autumn and Winter treat and perfect for celebrating the holidays. Vegan pumpkin pies are often made with tofu as a replacement for the evaporated milk and eggs. Although I use tofu frequently and successfully in eggless egg recipes and desserts, I find its undertaste to be rather noticeable and distracting in pumpkin pie. Therefore my goal was to create a pumpkin pie using a creamy cashew base which allows the flavor of the pumpkin and the warm spices to predominate.
Votes: 12
Rating: 4.5
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Prep Time 20 minutes
Cook Time 75 minutes
Servings
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Ingredients
Prep Time 20 minutes
Cook Time 75 minutes
Servings
people
Ingredients
Votes: 12
Rating: 4.5
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Instructions
  1. Soak the cashews in water in the refrigerator for about 8 hours to soften and hydrate. To expedite the soaking process, pour boiling water over the cashews and let soak for 1 hour.
  2. Preheat the oven to 425°F.
  3. Drain the cashews and add them to a high-powered blender. Add the non-dairy milk and process for 2 full minutes.
  4. Add the remaining ingredients and process until completely smooth. The mixture will be quite thick, so occasionally stop to scrape down the sides of the blender with a spatula and stir the contents back down into the blades as necessary. Use a tamper tool if provided with your blender.
  5. Spoon the mixture into the pie shell and smooth the surface with a spatula or large spoon. Don’t worry about a few swirl marks as they will minimize when the pie cools. Place the pie on the middle rack of the oven and bake for 15 minutes.
  6. Reduce the heat to 350°F and continue to bake for an additional 50 to 55 minutes or until a toothpick inserted in the center of the pie comes out clean (do not exceed 60 minutes).
  7. Note: The surface of the pie will appear dry after baking; this will resolve once cooled and chilled.
  8. Remove the pie and cool completely on a wire rack (until the underside of the pie plate no longer feels warm). Loosely cover with plastic wrap and refrigerate until completely chilled and firm before slicing and serving. Try to avoid laying the plastic wrap in direct contact with the surface of the pie as moisture condensation will result. The pie can also be chilled in a large, sealable storage container.
  9. Top individual slices with a dollop of non-dairy whipped cream, if desired.
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Holiday Eggless Eggnog

eggnog_2
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
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Votes: 5
Rating: 3
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