4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed
Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt. Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed. Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.
For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.
Thursday, November 22, 2012
Simple Bread Stuffing
24 oz. French bread, cubed*
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
Tuesday, November 20, 2012
Thanksgiving Tempeh
2 8-oz. packages tempeh, diced
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
Saturday, November 3, 2012
Sour Chickpea Curry
3 15-oz cans chickpeas
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil
3/4 cup green peas
2 tsp garam masala
additional salt to taste
Add the lemon juice, ginger, and brown sugar to a small container and set aside. Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.
Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn. Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently. Add the drained and rinsed chickpeas and stir briefly to coat.
Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute. Add additional salt to taste.
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil
1 1/4 tsp salt, divided
1/2 cup hot water3/4 cup green peas
2 tsp garam masala
additional salt to taste
Add the lemon juice, ginger, and brown sugar to a small container and set aside. Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.
Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn. Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently. Add the drained and rinsed chickpeas and stir briefly to coat.
Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute. Add additional salt to taste.
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