RecipesSome selected recipes for the holidays, also check out our PDF of Holiday Recipes. (Note: Recipes from La Dolce Vegan used with permission from Sarah Kramer, co-author of How It All Vegan!)
Veggie Pot Pie (La Dolce Vegan Page 153)
Crust:
1 c flour
1/2 tsp salt
1/3 c vegan margarine
2 tbsp "milk"Filling:
1 small onion, chopped
1 tbsp olive oil
2 celery stalks, chopped
1 large carrot, chopped
1/2 red bell pepper, chopped
1 medium potato, finely chopped
1/3 c frozen peas
1/4 c red lentils
1 c vegetable stock
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp sage
1/4 tsp thyeme
1/4 tsp cayenne pepper
2 tbsp flour
1/2 c "milk"To prepare the dough: in a food processor, blend the flour and salt together. Add the margerine, and pulse until mixture resembles a coarse meal. Add "milk" and blend until well combined and dough forms. Remove dough, roll into a ball, and wrap in plastic. Refrigerate for at least 1 hour before using.
Preheat oven to 400F(205C). Lightly oil a deep dish 10-inch pie plate or an 8x8-inch baking dish and set aside. In a large sauncepan on medium heat, saute the onions in oil until translucent. Add the celery, carrots and bell peppers and saute for an additional 2-3 minutes. Add the potatoes, peas, lentils, stock, salt, pepper, sage, thyme and cayenne pepper. Bring to a boil, then reduce heat; cover with lid and simmer 4-6 minutes or until lentils are soft. Stir in the flour and "milk" and simmer until sauce begins to thicken. Transfer cooked vegetables to baking dish. Roll out dough and place evenly over top of vegetables and bake for 20-25 minutes. Makes 2 large or 4 small servings.
Tofu Roast (La Dolce Vegan Page 170)
2lbs firm or extra-firm tofu
2 tbsp tamari
1 tsp dried sageStuffing:
1 small onion, minced
4 large button mushrooms, chopped
1 small carrot, diced
1 celery stalk, minced
1.5 tbsp olice oil
1.5 c golden raisins
2 garlic cloves, minced
2 tbsp tamari
1 tsp dried sage
1 tsp rosemary
1/2 tsp thyme
3 c vegan bread, cubed
1/4 c walnuts, roughly chopped
1 c vegetable stockBasting Sauce:
1/4 c dark sesame oil
1/4 c olice oil
1/4 c tamari
1 tbsp miso pate
1 tbsp miso paste
2 tbsp juice (cranberry or orange)
1 tsp Dijon mustard
1/2 tsp liquid smoke (optional)
1/4 tsp black pepperCarefully squeeze the tofu to remove as much water as possible. Line a large colander with dampened cheesecloth so that the cheesecloth hangs over the sides. Place colander on a large plate. Roughly chop tofu, place inside colander, and cover with cheesecloth. Place something heave (e.g., 2 unopened soy milk boxes) on top of the cheesecloth in order to press any remaining liquid out of the tofu. Let sit for an hour.
In a large saucepan, saute the onions, mushrooms, carrots and celery in oil until onions are translucent. Add the raisins, garlic, tamari, sage, rosemary, thyme, bread, walnuts and stock and simmer for 5-6 minutes or until liquid has been absorbed. Sed aside
In a food processor, blend the drained tofu, tamari, and sage until smooth. Remove 1/2 cup of the tofu and set aside for later. Return the remaining blended tofu to the cheesecloth-covered colander and press it down against the edges of the colander - leaving a 1-inch think shell, creating a "bowl" shape. Add your cooked stuffing to the center of the tofu bowl and press reserved tofu over top to cover stuffing. Smooth tofu over so stuffing is sealed inside. Carefully bring up the edges of the cheesecloth, tying the cheesecloth VERY tightly together, and place colander on a large plate. Place a smaller plate on top of roast and put weight bach on top of the cheesecloth in order to press any remaining liquid out of the tofu. Let sit in refrigerator for at least 3 hours (overnight is better).
Preheat oven to 450F(230C). To prepare basting sauce: In a small bowl, whisk together the sesame oil, olive oil, tamari, miso paste, juice, mustard, liquid smoke and pepper. Set aside. Line a baking pan with tin foil. Remove roast from fridge and carefully remove from cheesecloth. Place roast upside-down on baking sheet and baste with half the basting sauce. Cover with foil and bake for 1 hour. Reduce heat to 350F(175C). Remove foil and baste with remaining sauce, bake for an additional 30 minutes, basting every 10 minutes with run-off sauce. Carefully transfer roast to serving platter. Makes 6-8 servings.
Merciful Miso Gravy (La Dolce Vegan Page 182)
1 tbsp miso
2 tbsp "milk"
1 small onion, minced
2 tbsp vegan margerine
1 garlic clove, minced
1/4 tsp ground thyme
1/4 tsp salt
1/4 tsp black pepper
3 tbsp flour
1 c "milk"In a small bowl, whisk together the miso and 2tbsp "milk". Set aside. In a medium saucepan on medium-high heat, saute the onions in margerine until translucent. Add the garlic, thyme, salt, pepper and flour; stir constantly until thickened. Whisk in "milk", 1/4 cup at a time, whisking constantly until thickened. Turn off heat, stir in miso sauce, and cover with a lid. Let sit 5 minutes before serving. Makes approx. 1.5 cups.
Pumpkin Tofu "Cheesecake" (La Dolce Vegan Page 244)
Crust:
1.5 c gingersnap cookies
3/4 c pecans, finely ground
1/4 c sugar
1/3 c oilFilling:
1 14-oz (425g) pkg firm tofu
1 12-oz (300g) pkg soft or silken tofu
1 1/4 c sugar
1 c unsweetened pumpkin puree
1/4 c flour
1 tsp vanilla extract
1/2 tsp maple extract
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
6-10 pecan halves
1 tbsp maple syrupPreheat oven to 300F (150C). Lightly oil a 9-inch spring form pan and set aside. In a food processor, blend the cookies, pecans, sugar and oil. Press firmly into the bottom of prepared pan and set aside. In a food processor, process the tofu, sugar, pumpkin, flour, vanilla, maple extract, cinnamon, salt, ginger and cloves until smooth. Pour evenly into pan. Place pean halves decoratively on top of cake and bake for 75 minutes. Remove from oven and place on a cooling rack; allow to cool completely. Spoon maple syrup over top of cake, cover, and refrigerate overnight. Makes 1 cake.
Roasted Holiday Vegetables (La Dolce Vegan Page 194)
1 large carrot, chopped
1 small potato, diced
1 small sweet potato, diced
1 c squash, cubed
1 small onion, roughly chopped
1 tbsp olive oil
1 tbsp molasses
1 tbsp water
1 tsp salt
1/8 tsp black pepper
1/4 tsp cinnamoonPreheat over to 425F (220C). In a medium baking dish, toss together all the ingredients until well coated. Bake in oven for 25-30 minutes, or until veggies can be poked easily with a fork. Makes 2 large or 4 small servings.
Festive Stuffed Butternet Squash (La Dolce Vegan Page 162)
1/2 c brown rice
1 c water
1 small/medium butternut squash
1 medium onion, chopped
1 garlic clove, minced
1 celary stalk, chopped
1/2 small green bell pepper, chopped
1 tbsp olive oil
1/4 tsp dried basic
1/4 tsp dried oregano
1/4 tsp ground cumin
1tbsp tamari
3 tbs tahini
1/4 tsp black pepper
1/2 c walnuts, chopped
1/4 c pecans, chopped
1 slice vegan bread, cubedPreheat oven to 350F(175C). In a medium pot, cook the rice and water accordingly. While rice is cooking, wash the outside of the squash thoroughly. Cut the squash in half (lengthwise), scoop out the seeds, and place squash cut side down on a lightly oiled baking sheet. Bake in the oven for 20-35 minutes or until squash is tender. Remove squash from the oven (do not turn off oven) and place on cooling racks. Let sit until squash cools down enough to handle, then scoop out flesh (reserve squash shells for later) and place into a large bowl. Set aside.
In a large saucepan on medium-high heat, saute the onions, garlic, celery and green peppers in oil until onions are translucent. Combine the butternut squash with the cooked vegetables, cooked brown rice, basic, oregano, cumin, tamari, tahini, salt, pepper, walnuts, pecans and bread and stir together well. Stuff mixture into hollowed-out squash shells. Return shells to baking sheet and bake for 15-20 minutes. Makes 2 large or 4 small servings.
Thyme Roasted Root Vegetables
8 medium shallots, peeled (or 2 small onions, roughly chopped)
2 red skinned potatoes, scrubbed and cut into 1 ½ inch cubes
2 medium parsnips, scrubbed and cut into 1 ½ inch cubes
2 medium turnips, scrubbed and cut into 1 ½ inch cubes
4 medium carrots, scrubbed and cut into 1 ½ inch cubes
1 small rutabaga, peeled and cut into 1 ½ inch cubes
4 cloves of garlic, minced
¼ cup of olive oil
1-2 tbsp of chopped fresh thyme
Salt and pepper, to tastePreheat over to 450 F.
In a large bowl, combine all of the ingredients and toss to evenly coat. Transfer to a baking dish and bake until tender and browned, 35-40 minutes. If the edges are starting to get crispy but the veggies are still hard, cover with foil.
Corn Chowder
6 medium potatoes, chopped
4 cups of water or broth
3 tsp oil or water
3 celery stocks, diced
3 carrots, chopped
2 small red peppers, diced
2 tsp salt
1½ tsp black pepper
1½ cups soy milk
4½ cups frozen cornIn a medium saucepan, boil potatoes in water or broth until tender and cooked through.
While the potatoes are cooking, heat oil or water in a medium frying pan over medium heat. Add onion, celery, carrots, red pepper, salt and pepper. Cook until just tender.
When the potatoes are soft, remove them from saucepan and reserve stock. Blend the potatoes with the soy milk in a blender until smooth.
Return the soup to the saucepan and stir in corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.
Pumpkin Pie
*for best results, prepare a day before serving.1 pie crust (unbaked)
2 cups of canned pumpkin (or for a super delicious pie, use a freshly cooked and pureed sugar pumpkin instead!)
1 cup soy or rice milk
2/3 cup maple syrup (or 1/3 maple syrup, ¼ corn syrup)
¼ cup corn starch
1 tbsp molasses
1 tsp vanilla
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp grated nutmeg
¼ tsp ground allspicePreheat oven to 425 F.
In a large bowl, mix all of the ingredients until smooth and well blended. Pour it into the pie crust and smooth the top. Bake for 10 minutes.
Reduce oven temperature to 350 F and bake for an additional 50 minutes, or until the filling is set. Cool the pie, and then refrigerate overnight. If time is tight, allow to cool for one hour on the counter and then for 2 hours in the fridge. Enjoy!
Grilled Braised Leeks
4 large leeks, dark green sections removed
2 tablespoons oil
Heavy pinch kosher salt
1 tablespoon balsamic vinegarPreheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the oil and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
Remove the leeks from the foil and serve immediately.