Quinotto is quinoa cooked in the style of risotto. Unlike rice, however, quinoa will not become creamy with this method, so we use a puree of tofu and raw cashews to add creaminess to this protein-packed entree.

Mushroom Quinotto

Ingredients

• 2 tablespoons olive oil
• 3-4 shallots, diced
• 2 cloves garlic, minced
• 12 ounces mixed mushrooms (cremini and chanterelles work well), sliced
• cream sherry or white wine
• 6 cups vegetable or mushroom broth, warmed
• 2 cups uncooked quinoa (tricolor works well and looks pretty)
• 8 ounces firm tofu
• 1/2 cup raw cashews, soaked in warm water for about 20 minutes
• Salt
• Black truffle or truffle oil (optional)

Preparation

1.  In a large skillet, saute shallots and garlic in olive oil over medium-high heat until the shallots are translucent, about 5 minutes.
2. Add the mushrooms and continue to saute until the mushrooms are thoroughly cooked down, about 10 minutes.
3. Add the sherry or wine, stirring until it has all been absorbed or evaporated. Transfer sauteed shallots and mushrooms to a bowl.
4. In the same skillet, add the quinoa and lightly toast for about 30 seconds, stirring to prevent burning.
5. Add 2 cups of broth, increase heat to bring to a boil, then reduce heat and let simmer, stirring often.
6. Once most of the liquid has been absorbed/evaporated, add about 1/2 cup more, reduce again, and repeat until the quinoa is just about finished. This process might not use all 6 cups of broth, but should be close.
7. In a food processor, process tofu and soaked cashews until smooth. Add this mixture along with the shallots and mushrooms to the quinoa. Stir to fully incorporate and heat until warmed throughout. Season to taste.
8. Serve with a few truffle shavings or a light drizzle of truffle oil.

Seco de Verduras with Tofu

With the weather taking another cold turn I thought it might be a good idea to have something flavorful and hearty ready for lunch tomorrow. I have also had Peruvian food on my mind since – big announcement – per our 2013 New Year’s resolution we are putting the finishing touches on our Peruvian Vegetarian Cookbook!

Seco is a traditional Peruvian stew with a pureed cilantro base. High in the Andes it takes extra time to cook potatoes and the in the process they become extremely soft and play an important role in thickening the texture of many stews. The dish is typically prepared with chunks of chicken or beef, but our vegetarian version simply omits the meat and adds a little tofu to the deliciously tender vegetables and flavorful sauce.

Ingredients

• ¼ pound fresh cilantro, about 1 large bunch, washed
• 3 cups vegetable broth, divided
• 3 tablespoons olive oil
• 1 medium purple onion, chopped
• 1 medium jalapeño, chopped
• 3 cloves garlic, minced
• 2 cups peas (frozen or fresh – if using fresh, boil until tender)
• 3 medium carrots, peeled and chopped
• 2 pounds white potatoes, cut into 1 inch pieces
• Salt and pepper to taste
• 1-2 key limes cut into wedges
• Prepared rice or quinoa for serving

 Preparation

1. Blend cilantro in a blender or food processor gradually adding about ½ cup of the broth until smooth. Set aside.
2. Heat oil in a large saucepan over medium heat. Add the chopped onion, chili pepper, and minced garlic to the saucepan and cook over medium-low heat until the onion is soft and translucent.
3. Add the processed cilantro and  remaining broth to the saucepan. Add the carrots, peas, and potatoes and simmer until the potatoes are extremely soft and the broth begins to thicken- about 40 minutes.
4. Season with salt to taste and serve with sliced lime and prepared rice or quinoa.

We enjoyed a vegetarian poutine in Montreal a couple of years ago, but a vegan version? We had fun creating  these vegan “cheese” curds and a recipe that is a delicious and relatively healthy take on the Canadian classic dish of french fries and gravy.

Vegan Poutine with Mushroom Gravy

Ingredients

Cheese Curds

• 1 cup almond blanched almonds, soaked overnight (this is an ideal use for the pieces left over from making almond milk)
• 8 ounces extra firm tofu
• 1/4 cup nutritional yeast
• 1/2 teaspoon ground turmeric
• 1 tablespoon kosher salt

Gravy

• 2 tablespoons olive oil
• 1/2 medium yellow onion, diced
• 8 ounces cremini mushrooms, chopped
• 1/4 cup non-margarine vegan butter substitute
• 1/4 cup brown rice flour
• 2 cups vegetable or mushroom broth, warmed
• salt to taste

Fries

• 1 pound sweet potatoes, cut into 1/4 inch thick fries
• 1 pound yukon gold potatoes, cut into 1/4 inch thick fries
• 1/4 cup vegetable oil
• salt to taste

Preparation

1. To make the cheese curds, combine almond curd, tofu, nutritional yeast, turmeric, and salt in a food processor until smooth. Spoon 1-teaspoon-sized balls on a greased cookie sheet. Bake at 350 degrees until firm, about 20 minutes. Set baked cheese curds aside to cool.
2. Place the sweet potatoes and Yukon golds in a roasting pan. Drizzle with vegetable oil and bake at 450 degrees for 10 minutes. Stir gently then return to the oven until sweet potatoes are tender, about 15 to 20 minutes.
3. While the potatoes are baking, prepare the gravy. In a large skillet, saute onion and mushrooms in olive oil over medium heat until the mushrooms are soft and flavorful, about 15 minutes. In another pan, melt the butter substitute over medium-low heat, then whisk in the rice flour to form a roux. Add the roux to the sauteed onions and mushrooms, then gradually whisk in the warm broth, making sure to break up any chunks of flour. Heat to simmer, turn off heat, then cover with a lid to keep warm.
4. Assemble the poutine by putting a serving on a plate, adding a few cheese curds, and generously smothering in gravy

Note: I also like to garnish with additional roasted vegetables and fresh peppers. It adds some texture and color making it a more complete meal.

This is an easy three course meal for a person on their own. This is my version of Microwave Cooking for One.

Ingredients 

• 1 portabello mushroom cap, stem removed
• 1/4 block of tofu, crumbled
• 1/4 cup walnuts, chopped
• 1 clove of garlic, minced
• 1 teaspoon dried thyme
• 1 small tomatoes, sliced and divided
• 2 small Yukon gold potatoes, thinly sliced
• 1/2 a medium yellow onion, chopped
• 3-5 fresh sage leaves, coarsely chopped
• olive oil
• 2 small yellow summer squashes
• 1 tablespoon balsamic vinegar

Preparation

1. Combine tofu, walnuts, garlic, and thyme with a pinch of salt and stuff the potabello. Place on the cookie sheet and top with 1/2 of the tomato slices. 
2. Combine remaining tomato slices with squash in a corner of the cookie sheet. Drizzle with balsamic vinegar and a pinch of salt.
3. In the opposing corner, combine potatoes, onion, and sage. Drizzle with olive oil and s pinch of salt.
4. Place the cookie sheet in the oven and bake at 400 degrees until the potatoes are tender and slightly browned, 30-45 minutes.
5. All the sheet to cool to the touch then enjoy!

Tip: If you don’t transfer the meal to a plate you can save time washing an unnecessary dish!

Zucchini Fritters with Poblano Sauce

Ingredients

• 1 1/2 pounds zucchini, grated
• 1 small white onion, minced
• 1 clove garlic, minced
• 1 tablespoon ground flax seed
• 2 tablespoons water
• 1/4 cup flour or gluten-free flour blend
• Salt and pepper to taste
• Vegetable oil cooking spray

Sauce

• 1/4 cup vegan mayonnaise substitute
• 1/2 lemon, juiced
• 1 small poblano pepper, roasted, peeled, and minced
• Salt to taste

Preparation

1. Combine flax seed and water and set aside to soak.
2. Combine zucchini and a pinch of salt in a large mesh strainer. Set aside and allow water to drain for about 5 minutes. Press slightly with a wooden spoon to release excess liquid.
3. When zucchini has drained, combine in a large bowl with onions, garlic, and flax seed. Season with salt and pepper to taste.
4. Heat a cast iron skillet iron skillet over high heat until hot, then reduce heat to medium-low. Spray pan with cooking spray.  Form palm-sized patties from zucchini mixture and carefully place in skillet. Cook until lightly browned, about 5 minutes, then flip and continue cooking until the other side is browned.
5. Continue cooking fritters, re-greasing the skillet between each fritter, until all the zucchini mixture is used.
6. While the fritters are cooking combine the sauce ingredients in a small dish.
7. Serve fritters warm, drizzled with sauce.

This pizza was inspired by one we had a Portobello, a fantastic vegan restaurant in Portland. We also used it as an excuse to try our hands at a cauliflower pizza crust.

Papa Pizza with Cauliflower Crust

Ingredients

Crust

• 1 pound cauliflower florets, pulsed in a food processor
• 2 tablespoons ground flax seed soaked in 3 tablespoons water
• 1/2 cup corn meal
• 1/2 cup flour or gluten-free flour blend
• 1 tablespoon tapioca or rice flour
• 2 cloves garlic
• 1 tablespoon dry thyme
• 3 fresh sprigs of basil
• 4-5 fresh sage leaves
• 1-1/2 cups water
• salt to taste

Pizza

• 1/2 cup pesto
• 1 medium Yukon gold potato, extremely thinly sliced
• 2 tablespoons olive oil
• 2-3 large yellow onions, very thinly sliced
• 5 dried porcini mushrooms slices, reconstituted and diced
• 4-5 rosemary tips
• Smoked salt

Preparation

1. First caramelize the onions.  Heat the olive oil over medium heat and add the onions along with a dash of salt, stirring until onions start to release liquids. Lower heat to medium low and stir occasionally until the onions are completely wilted and lightly browned, about 30 minutes. If onions begin to burn lower the heat.
2. While the onions caramelize  prepare the crust by combining cauliflower, ground flax, cornmeal, flours, garlic, and herbs in a food processor and blend or pulse until incorporated. Add water about 1/8th of a cup at a time until ingredients are somewhat cohesive and smooth. 
3. Smooth dough in a well greased pizza or cookie sheet and bake at 375 degrees until top and edges begin to brown, about 20 minutes.  Remove from the oven and set aside.
4. Assemble the pizza by spreading the pesto evenly on top, then layer onions, mushrooms, and rosemary. Top with a layer of potato slices, a drizzle or spritz of olive oil, and a sprinkle of smoked salt.
5. Bake at 375 until the potatoes are tender, about 5 minutes.

It is causa time! This version is inspired by the one we enjoyed at Portland’s upscale Peruvian restaurant, Andina. It just so happens that most of the ingredients are in season and available from Johnson’s Backyard Garden this week.

Green Bean and Tomato Causa

Ingredients

• 2 pounds Yukon gold potatoes, boiled until tender
• 1 pint cherry tomatoes, sliced in half or quarters
• 1/2 pound green beans, cut into 1/4 inch pieces
• 3 tablespoons purple onion, finely minced
• 2 tablespoons parsley, minced
• 1 medium avocado
• 6 key limes, juiced
• 2 tablespoons aji amarillo paste
• 4 tablespoons vegan mayonnaise substitute

Preparation

1. Bring a pot of water to boil, then blanch the green bean pieces for about 30 seconds.
2. Prepare the vegetable salad by combining tomatoes, blanched green beans, and onion in a large bowl with the juice of 2 key limes and minced parsley. Season with salt to taste.
3. Prepare the potato mixture by combining potatoes, juice of 3 lime limes, aji amarillo paste, and vegan mayo in a large bowl. Use a potato masher to combine until smooth, then salt to taste. 
4. Prepare the causa by creating a smooth layer of potato on the bottom of a casserole dish. Add a layer of vegetable salad and garnish with avocado slices. Sprinkle with remaining lime juice and serve at room temperature or slightly chilled.

This “meatless loaf” uses delicious spring vegetables to create a flavorful and nutritious homestyle dish.  As with its meaty inspiration, this lentil loaf makes a great weekend dinner and equally good weekday leftovers.

May Lentil Loaf

Ingredients

• 1 cup lentils
• 4 cups vegetable stock or broth
• 1 medium onion, diced
• 2 – 3 cloves garlic, minced
• 1/2 pound carrots, grated
• 1/2 pound celery root, grated
• 2 tablespoons olive oil
• 1 cup gluten-free oats, powdered (use a food processor)
• 1/2 cup walnuts, chopped
• 3 tablespoons ground flax mixed with 1/2 cup water
• 1 tablespoon fresh thyme leaves, chopped
• 2 tablespoons fresh sage leaves, chopped
• salt and pepper to taste

For the topping sauce

• 1/2 cup whole canned tomatoes, chopped
• 2 tablespoons tomato paste

• 1 tablespoon molasses

• 1 tablespoon balsamic vinegar

• 1 teaspoon red pepper flakes (optional)

Preparation

1. Bring broth to boil, add lentils, and reduce heat to simmer until the lentils are tender and have absorbed most of the broth, about 25 minutes.
2. While the lentils cook, start the sauce in a medium sauce pan by heating the tomatoes, tomato paste, molasses, vinegar, and red pepper flakes. Simmer over medium-low heat until the sauce thickens, about 10 minutes.  Season to taste with salt and pepper and set aside.
3. Saute the onion and garlic in olive oil over medium high heat until tender, about six minutes.
4. Add grated celery root  and carrot to the sauteed onions, and continue cooking for another two to three minutes. Incorporate the walnuts and herbs, then remove from heat.
5. Transfer the saute to a large bowl. Add powdered oats, soaked flax seeds, and cooked lentils. Season with salt and pepper to taste.
6. Press the mixture into a greased loaf pan and top with the prepared sauce.
7. Bake for 25 – 30 minutes at 350 degrees. Serve warm with vegetable sides.

Ingredients

Mujadara

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon black peppercorns
• 1 large yellow onion, sliced
• 1 cup jasmine rice, cooked
• 1 cup French (small brown) lentils, cooked
• 1 teaspoon cumin seeds, ground
• 1/2 teaspoon ground cayenne pepper
• 1 pinch ground cinnamon
• 1/2 lemon, juiced
• A couple fresh sprigs of cilantro or parsley, chopped

Preparation

1. In a large stock pot, heat olive oil over medium heat. Add onions, cumin, cayenne, and cinnamon. Continue cooking until the onions caramelize and are slightly crisp, about 20 minutes.
2. Remove about half the onions and set aside for garnish. Add cooked rice and lentils to the remaining onions.  Saute, stirring frequently, until all the ingredients are incorporated and warm, about three minutes. Season with salt and pepper to taste.
3. Garnish with remaining caramelized onions, lemon juice, and chopped cilantro or parsley.

Celery Root and Potato Patty

These vegan patties were inspired by our friend and neighbor, Brian, who claims that celery root burgers are a popular food item in his home country of Denmark.  Brian sent us his notes for making patties, which we have adapted into this recipe.

We highly recommend using a food processor with a grater disk to prep the potatoes, carrot, and celery root.

Ingredients

• 1 pound white potatoes, peeled and grated
• 3/4 pound celery root, grated
• 1 medium carrot, grated
• 3 servings egg replacer (such as Ener-G)
• 2 tablespoons nutritional yeast
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• Olive oil cooking spray

Preparation

1. In a large bowl, combine the grated potatoes, celery root, carrot, egg replacer, and nutritional yeast. Add the salt and black pepper.
2. Liberally coat a large baking sheet with cooking spray.
3. Using clean hands, form palm-sized patties of the mixture, about 1/2-inch thick.  Squeeze slightly to remove excess water from each patty.  Place formed patties on the baking sheet, then give the top of each a light coating of cooking spray.  This recipe makes about 6-8 patties.
4. Bake at 350 degrees Fahrenheit for 20 minutes.  With a thin spatula, carefully flip each patty, then bake for an additional 20 minutes.
5. Enjoy as a veggie burger or by themselves!