Rutabagas, also called swedes, are a mildly bitter root vegetable that are a cross between turnips and cabbage. They are great mashed and are lower in calories and carbohydrates than potatoes.

Rutabaga Mashed Potatoes

Ingredients

• 1 1/2 pounds rutabaga, peeled and cubed
• 3 medium white potatoes, peeled and cubed
• 2 cloves fresh garlic, minced
• 1/2 teaspoons fresh chopped rosemary
• 2 tablespoons non-margarine butter substitute
• 1 cup vegetable stock
• salt and pepper to taste

Preparation

1.  Boil rutabaga and potatoes in a large pot until tender, about 20 minutes
2. drain the vegetables and transfer to a large bowl. Mash with a potato masher or in a mixing bowl with garlic, rosemary, non-margarine butter substitute, and stock.
3. Season with salt and pepper to taste.
4. Serve warm with mushroom or walnut gravy.

Sweet Potato Gratin with Kale Salad

Ingredients

• 2 pounds sweet potatoes,  peeled and sliced in 1/4-inch thick slices
• 1 cup walnuts
• 2 cloves fresh garlic
• 1/2 cup unsweetened almond milk
• 1 cup vegetables stock, divided
• 1/2 teaspoon salt
• 1 cup gluten-free bread crumbs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Preparation

1. In a blender, combine walnuts, garlic, almond milk, 1/2 teaspoon salt, and 1/2 cup vegetables stock until smooth, about 2 minutes.
2. Spread three teaspoons of the creamy mixture on the bottom of a large casserole dish and add a layer of sweet potatoes. Spread 1/4 cup of the cream then repeat to build the gratin. Pour 1/2 cup of vegetable stock over the top of the gratin.
3. In a small bowl combine breadcrumbs, olive oil, salt, and pepper. Spread the breadcrumbs over the top of gratin.
4. Bake the gratin at 350 degrees, covered with tin foil, until the potatoes are tender, about 30 to 40 minutes. Remove the foil and continue baking until browned, about 10 to 15 minutes.

Kale and Cranberry Salad

Ingredients

• 1 cup fresh cranberries, halved
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 cup fresh orange juice
• 1 bunch kale, finely chopped
• 2 tablespoons olive oil
• 1/2 cup walnuts, chopped

Preparation

1. In a small bowl, combine cranberries, brown sugar, salt, and orange juice. Allow to sit for 30 minutes.
2. Place the chopped kale in a large bowl and massage by hand until the volume is reduced by half and the kale is tender, about 2 to 3 minutes.
3. Once the dressing has finished marinating, add it to the salad with the olive oil and toss.
4. Top with walnuts and serve.

This side dish might not be a looker, but it tastes great and is great for you!

Vegan Creamed Kale

Ingredients

• 1 bunch kale, finely chopped
• 1/2 cup unsweetened almond milk
• 2 teaspoons nutritional yeast
• Salt and pepper to taste

Preparation

1. In a medium sauce pan, bring the kale and almond milk to simmer over medium low heat. Continue cooking until the kale softens, about five minutes.
2. Season with nutritional yeast and remove from heat.
3. Season with salt and pepper to taste then serve.

This very basic gravy is delicious as is, but it also can be seasoned a thousand different ways. If desired you can transform the flavor by adding diced onions, garlic, or shallots with the mushrooms. Adding a tablespoon of port or red wine to finish the saute will add extra depth and umami. The flavor can also be transformed with the addition of rubbed sage or minced fresh herbs in the last step.

Mushroom Gravy

Ingredients

• 1/4 pound button mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons rice flour
• 1 cup vegetable broth
• Salt and pepper to taste

Preparation

1. In a large skillet, heat olive oil and mushrooms. Saute for just a minute or two over high heat until the mushrooms have expressed their liquid.
2. Reduce heat to medium and add broth. Slowly sprinkle in the rice flour, whisking continuously to prevent lumps from forming.
3. Bring the gravy to a boil then reduce heat to a simmer. Allow to reduce and simmer for about 1 minute until the gravy thickens to the desired consistency.
4. Season with salt and pepper to taste.

Garlic Sweet Potato Fries

Ingredients

• 3 cloves garlic, grated
• 1/4 cup rice flour
• 2 pounds sweet potatoes, peeled and cut into three inch long fries
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• Olive oil cooking spray

Preparation

1. Combine garlic and rice flour in a large freezer bag and set aside.
2. In a large bowl combine sweet potatoes and almond milk. With clean hands, gently combine until all of the sweet potato fries are evenly coated.
3. Transfer the fries to the freezer bag. Seal the bag and shake vigorously until the fries are evenly coated.
4. Transfer the fries to a non-stick baking dish and spray thoroughly with the non-stick cooking spray. Season with salt and pepper then bake at 350 degrees until tender and golden brown, 15-20 minutes.
5. Serve with your favorite condiment or Aji.

Cauliflower Roast

These roasted cauliflower wedges go great with Mushroom Gravy.

Ingredients

• 1 large head cauliflower, quartered into wedges
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. Arrange the cauliflower wedges on a baking sheet, then drizzle generously with olive oil.
2. In a small bowl, combine the paprika, cumin, salt, and pepper.  Rub this spice mixture on the cauliflower wedges.
3. Bake at 375 degrees Fahrenheit until the cauliflower is nicely browned and soft, about 35 minutes.

Feel free to play around with the spice mixture in this recipe!

This year, Coseppi Kitchen answered the call to duty when the Austin Food Blogger Alliance (AFBA) asked for volunteers to represent the organization at the 24th Annual Lone Star Vegetarian Chili Cook-Off. With the help of some AFBA volunteers including Jessica of Bake Me Away (see her write-up here), we made five gallons of Black Bean, Lentil, and Eggplant Chili and served hundreds of Cook-Off attendees! After braving the wind, some knife nicks, and a few steam burns, we went on to win the “All Veg” Category and the greatest honor of all, People’s Choice!

Thanks goes out to everyone who helped including Jessica, Gabe Hasser, Taylor’s parents Mike and Shelly who came down from Fort Worth to help, and the folks who lent us the equipment – Stephen Palmer, Clayton Ernst, and Molly Frisinger.  We also need to thank Johnson’s Backyard Garden for the delicious eggplant and cilantro that carried us through to victory!

Lone Star Vegetarian Chili Cook-Off
First Place All Veg and People’s Choice

Black Bean, Lentil, and Eggplant Chili

Ingredients

• ½ pound black beans, pre-soaked overnight
• 2 dried chili pasilla peppers, stemmed
• 4 large cloves garlic, diced and divided
• 3 bay leaves
• 2 tablespoons olive oil
• 2 dried chili pasilla peppers
• 3 dried chili cascabel peppers
• 2 dried chipotle peppers
• 1 medium yellow onion, diced
• 1 tablespoon ground cumin
• 1 poblano pepper, diced
• 1 pound eggplant, cut into 1/4 inch cubes
• ½ 15-ounce can crushed tomatoes
• ½ 15-ounce can diced tomatoes
• 1 quart water
• 1 tablespoon vegetable Better-than-Bouillon
• ½ cup dry green lentils
• Juice of 2 key limes
• Salt to taste

Preparation

1. Boil the black beans with 2 stemmed chili pasilla peppers, 3 bay leaves, and half of the diced garlic until soft, about 1 1/2 hours.
2. While the beans are cooking, finely dice (or use a food processor) the remaining chiles pasillas, chiles cascabeles, and chipotle peppers.
3. When black beans are tender, remove from heat.
4. Saute the onion, diced dried chilies, and ground cumin in olive oil over medium-high heat until the onions are soft and the cumin is fragrant, about 10 minutes.
5. Add the remaining diced garlic and the diced poblano pepper, and saute for 5 minutes more.
6. Add the eggplant and a pinch of salt, then continue to saute until it is tender, about 8 minutes.
7. Add the crushed tomatoes, diced tomatoes, water, Better-than-Bouillon, and lentils.  Bring to boil then lower heat to simmer, stirring occasionally, until the lentils are almost cooked, about 30 minutes.
8. Add the cooked black beans and let the chili simmer until the lentils are soft and the flavors have melded, about 30 minutes more. The longer you let the chili simmer, the thicker it will become, so you can adjust based on your preferences.
9. Season with salt to taste and add the key lime juice.
10. Serve with fresh chopped cilantro, diced jalapenos (for extra heat), or your preferred chili topping.

Cilantro Lime Aioli

Use this sauce to give a fresh lime kick to your next dish!

Ingredients

• 1/2 cup vegan mayonnaise substitute
• 1 cup fresh cilantro leaves
• 1 tablespoon vegetable oil
• 4 key limes, juiced
• Salt to taste

Preparation

Combine ingredients in a blender and process until smooth.

Causa is a wonderful Peruvian dish that basically amounts to a fish, seafood, or vegetable salad sandwiched between two layers of mashed potatoes seasoned with Peruvian aji chilies.  Causa has become a symbol of the creativity inherent in modern Peruvian cuisine, with chefs and home cooks alike making their own unique versions that follow the basic format.

Typically, Peruvian yellow and white potatoes are used in a causa, but to celebrate the fall and practice some creativity of our own, we used delicious sweet potatoes from Johnson’s Backyard Garden (along with several of their other seasonal veggie offerings) to make this version.

Sweet Potato Causa

Ingredients

• 2 1/2 pounds sweet potatoes
• 4 sweet carmen peppers (or one large red bell pepper), roasted, peeled, and chopped
• 2 tablespoons aji amarillo paste
• 4 key limes, juiced
• 1 25-ounce can chickpeas, drained
• 1/2 medium purple onion, juilienned
• 1/4 cup fresh parsley leaves, chopped
• 1/4 cup vegan mayonnais
• Salt to taste

Preparation

1. Boil the potatoes with the skin on until very soft, about 30 minutes. When cool to the touch, peel with your fingers then mash in a large bowl. Add aji amarillo and the juice of two key limes to the mashed potatoes and season with salt to taste. Set the potato mixture aside.
2. In another bowl, mash the chickpeas. Add onions, parsley, roasted peppers, vegan mayonnaise, and the juice of the other two key limes. Season with salt to taste.
3. Assemble the causa in a large casserole dish. Make an even layer of the potato mixture on the bottom of the dish then make a layer using all of the chickpea salad. Finish with a top layer of the potato mixture. Decorate as desired.  Serve at room temperature or slightly chilled.