Andrea Seppinni

PP: Weeknight Italian Vegetable Soup

Chef: Andrea Seppinni
Makes:  8 generous servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

 

 

*This takes no more than 20 minutes from lifting the pot to the stove to ladling the soup into the bowl! Bonus: I picked all the frozen and canned ingredients for this soup at my local dollar store.

Ingredients

  • 2 T Italian seasoning
  • 5 oz. frozen green beans  
  • 7 oz. frozen peas and carrots  
  • 8 oz. frozen California Blend frozen vegetable mix 
  • ½ C frozen peppers and onions  
  • 1 C canned hominy, rinsed, rough chopped  
  • 1 28-oz. can diced tomatoes in juice, plus 4 cans water
  • 2 C cooked pinto beans, drained, 1 1/2 C liquid reserved ( can sub. other beans from can or home cooked, such as cannellini)  Dollar Tree
  • 2-3 fresh cloves garlic, grated
  • Sea salt, to taste, optional
  • Freshly ground black pepper, to taste

Directions

  1. Heat the Italian seasoning in the bottom of a large stock pot  for a couple minutes, just until fragrant. 
  2. Add the tomatoes and juice, water and the bean liquid and stir through to combine. 
  3. Add all the frozen vegetables, bring to a simmer uncovered and then add the beans and garlic.
  4. Bring back up to a simmer and let cook for 5 minutes.
  5. Season with salt, optional, and pepper to taste. Serve.

Andrea Seppinni
http://www.plantchef.com/

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PS: Apricot Almond Nuggets

Chef: Andrea Seppinni
Makes: approx. 32  1 1/2-inch nuggets
Prep Time: 10 minutes
Total Time: 40 minutes with time in fridge to firm up

 

Ingredients

  • 1 c dried unsulphured apricots, covered in boiling water, soaked for at least 10 minutes or until          apricots are soft
  • 1 c raw almonds
  • 1 c old-fashioned oats
  • 1/2 c roasted almond butter
  • Pinch sea salt, optional
  • 1/4 t almond or vanilla extract or vanilla flavor (vanilla in glycerin), optional

Directions

  1. Place the apricots and the water they were soaked in into the bowl of a food processor fitted with the blade, and process until the apricots are broken down and almost paste-like, stopping to scrape down the sides as necessary.
  2.  
  3. Pulse in the almonds until they are chopped into small pieces. Add the almond butter, oats, salt (optional) and extract (optional). Continue to blend until well combined, but not smooth, scraping down the sides as necessary. Let the batter sit for 5 minutes before scooping.
  4. Using a small ratcheted scoop, scoop the mixture into 1 1/2-inch nuggets and place on a parchment-lined sheet pan. Let set in the fridge covered till firm, about 30 minutes, before transferring to an airtight container.
  5. Store in an airtight container for up to 10 days in the fridge, or freeze.

Tips:

  1. Try soaking other dried unsulfured fruit in place of the apricots and sub in different nuts too.
  2. Add cinnamon or pumpkin pie spice to kick up the taste.

Recipe by Andrea Seppinni

 

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PS: Cherry-Vanilla Bean Ice Creamy

Chef: Andrea Seppinni
Makes: 2 generous sundae servings or 4 2-scoop servings
Prep Time: 10 minutes
Total Time: 55 minutes

 

Ingredients

  • 4 ripe bananas, sliced 1/4-inch thick and frozen
  • 1-2 T almond milk, as needed
  • 1 t vanilla extract or vanilla bean paste
  • 1/2 t almond extract
  • 1 vanilla bean, split open, contents scraped from the bean with the back of a paring knife*
  • Pinch of fine sea salt, optional
  • 1 c frozen tart red cherries, rough chopped
  • 1/4 c chopped raw almonds, toasted in a dry skillet, cooled, to fold in to ice creamy or top ice creamy when served
  • Maple syrup to top ice creamy, optional
  • Small stainless steel or glass bowl, chilled

Directions

  1. Place the frozen bananas, 1 T milk, vanilla extract or paste, almond extract and salt in the carafe of a high-speed blender or bowl of a food processor. 
  2. Pulse the banana mixture until well combined, stopping occasionally to scrape down the sides.
  3. Add the tiny scraped out seeds from the vanilla bean and the second tablespoon of almond milk only if necessary into the mixture and blend to a creamy soft-serve consistency.
  4. Transfer the soft-serve mixture to the chilled bowl, and fold in the chopped frozen cherries; if you prefer to fold in the almonds as well, do so now.
  5. Cover the Cherry-Vanilla Bean Ice Creamy and place in your freezer for approximately 45 minutes or until scoopable.
  6. When ready to serve, scoop into dessert dishes, and top with toasted chopped almonds and a drizzle of maple syrup. Of course, you can just enjoy a naked scoop in all it’s cherry-vanilla deliciousness too!

http://www.plantchef.com/

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PP: Easy Homemade Baked Tortilla Chips

Chef: Andrea Seppinni
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 12 oz. 6-inch diameter corn tortillas, any color, preferably organic (least ingredients possible: corn, water, trace of lime), cut into fourths or eighths, depending on how large you want each chip 
  • 1-2 medium lemons
  • Salt-free taco seasoning or chili powder, to taste

Directions

  1. Preheat your oven to 400°F.
  2. Line at least two sheet pans with parchment paper or silicone sheets (I prefer parchment for this application).
  3. Lay the cut tortilla triangles out on the pans close together.
  4. Cut one lemon in half through the center, and score slightly with the tip of your knife into the pulp. Holding the lemon cut-side-up squeeze it as you move across the chips to moisten. 
  5. Quickly sprinkle the lemon-juice moistened tortilla triangles with seasoning.
  6. Repeat for all trays of cut tortillas.
  7. Place one tray on the center rack and one on the bottom rack; bake for 4-5 minutes
  8. Rotate racks; bake for 4-5 minutes more or until chips are crisp and golden, checking frequently.
  9. Remove the trays from the oven on to cooling racks to cool the chips completely.
  10. Repeat the process with remaining cut tortillas until all the chips are baked.
  11. Serve immediately or store in a zippered storage bag.

Tip:  Easy Homemade Baked Tortilla Chips are delish with my recipe for Roasted Tomatillo Salsa!

Andrea Seppinni
http://www.plantchef.com/

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PS: Roasted Tomatillo Salsa and Chips

Chef: Andrea Seppinni
Makes: Approx. 3 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

 

Ingredients

  • 1 1/4 lb. tomatillos (approx., 10-12 medium), papery husks removed, green fruit rinsed of sticky coating and stem cut out
  • 1-2 medium jalapeno peppers
  • 2-3 cloves garlic, peeled and rough chopped
  • 1 bunch fresh cilantro, rough chopped, separating 1/3 aside
  • 1 ripe avocado, diced
  • 1 c chopped red onion, divided in half
  • Sea salt, to taste, optional
  • Freshly ground black pepper

Directions

  1. Preheat your oven to 475°F.
  2. Roast for 10 minutes; turn the tomatillos and jalapeno/s onto their other sides with tongs. Roast for 10 minutes longer, until golden, some brown spots develop and the juices run out.
  3. Remove the sheet pan from the oven, and let the tomatillos and jalapenos cool slightly.
  4. While wearing rubber gloves, peel off and discard the outer skin off the jalapeno/s; cut the stem/s off with a paring knife and split the pepper/s open. Scrape the seeds and ribs out and discard. If you like you salsa a little hotter, include a few of the seeds, leave the ribs in, or both since this is where most of the fire lives.
  5. Place the tomatillos, jalapeno/s, garlic, 1/2 cup onions, 1/3 of the cilantro and the avocado into the carafe of a blender or the bowl of a food processor and blend or pulse just until the ingredients are well integrated.
  6. Taste and add salt, optional, pepper, remaining onion and cilantro and water to thin, if necessary. Pulse a few times just until the onion and cilantro are mixed through, but chunky and still visible.
  7. Adjust seasoning and add more water if necessary; stir through with a wooden spoon.
  8. Transfer to a storage container, and chill for at least an hour to allow the flavors to blend.

Tips

  1. Total time does not include chilling.
  2.  Serve with baked tortilla chips and crudité. 
  3. This salsa is also great drizzled over enchiladas, burritos and as a salad dressing!

Andrea Seppinni
http://www.plantchef.com/

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PS: Farro-Garam Masala Salad

Chef: Andrea Seppinni
Makes: 8 servings as a side, 4 as a main
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

 

Ingredients

  • 2 c farro, preferably whole or semi-pearled
  • 3 1/2 c low-sodium vegetable broth
  • 3/4 c small dice red onion, save the trimmed root end to cook with the farro
  • 2 T garam masala powder*
  • 2-3 cloves grated/minced garlic
  • Zest and juice of two limes, plus extra lime for garnish
  • 1/2 c unsulfured golden raisins
  • 2/3 c cooked garbanzo beans, drained and rinsed
  • 1/3 generous cup dry-roasted unsalted pistachios, rough chopped, plus a few extra whole pistachios to garnish
  • 2 T chopped cilantro
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 small head butter lettuce

Directions

  1. Rinse the farro under cool water in a strainer.
  2. Add the farro, vegetable broth and trimmed onion root to a medium sauce pot and bring to a boil; turn down to a low simmer, cover and let cook until al dente (the farro is tender but not mushy), approx. 35-40 minutes.
  3. If there is extra liquid at the end, strain it off. Spread the farro in a shallow layer on a sheet pan and allow to cool to just slightly warm in the refrigerator.
  4. Once the farro has cooled, add the remaining ingredients, sprinkle the garam masala throughout the mixture and fold through until everything is evenly distributed. Cover and chill through.
  5. Serve on a bed of butter lettuce. Garnish with extra whole dry roasted pistachios. Enjoy!

Tip

This is also divine served hot. In fact I’ve been known to make a generous bowl of this my dinner, hot or cold!

*Garam Masala is a East Indian spice blend found in most grocery stores.

Andrea Seppinni
http://www.plantchef.com/

 

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PS: My Riff on Grandma's Cucumber, Tomato and Red Onion Salad


Chef: Andrea Seppinni
Makes: 4-6 servings
Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes


Ingredients

 

  • 2 medium or one very large thin-skinned cucumber, such as English cucumbers, peel left on, thinly sliced
  • 6-8 smaller or 4-5 large vine ripe tomatoes, multiple colors are great, red, yellow, orange, cored and wedged
  • Dressing
  • 1 c plain non-dairy yogurt (unsweetened if possible such as So Delicious Coconut Milk Unsweetened Plain Yogurt)
  • 1/4 c good quality red wine vinegar
  • 2 t dried dill or tarragon or 1 1/2 tablespoons fresh dill or tarragon
  • Sweetener of choice, to taste, optional
  • Sea salt, to taste, optional
  • Freshly ground black pepper, to taste

Directions

 

  1. Whisk together all the dressing ingredients in a medium bowl; taste and adjust seasoning as necessary.
  2. Fold in the prepped cucumber, tomatoes and onion.
  3. Allow to marinate for at least an hour (longer is even better!) in the refrigerator, gently stirring through occasionally.
  4. Serve.

Andrea Seppinni
http://www.plantchef.com/

 

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PP: Balsamic Roasted Artichokes

Chef:  Andrea Seppinni
Servings: 8 
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Artichokes

  • 1/2 lemon, cut into wedges
  • 2 fresh large artichokes or 4 small/baby artichokes

For the Marinade

  • 1/2 c Easy Homemade Vegetable Stock or low-sodium prepared vegetable stock,  plus a few tablespoons more to mix with the cornstarch or arrowroot
  • 1 T organic cornstarch or arrowroot
  • 1/4 c good quality balsamic vinegar
  • 1 t diced unsulfured sun-dried tomatoes
  • 1/4 t minced fresh thyme
  • 1/2 t minced fresh oregano
  • High-heat tolerant oil for the grill (sunflower or grapeseed) just to VERY LIGHTLY oil it and wipe excess off w/ paper towel

Directions

For the artichokes

  1. Fill a stock pot approximately 1/3 full of water with a steamer basket over the water. Cover with a lid and bring to a simmer.
  2. Peel the outer layer of the artichoke stems away with a paring knife or vegetable peeler if the stems are intact; on large artichokes, trim about 1/2-inch off the top of each one.
  3. Cut each artichoke into quarters if using large artichokes or in half if using small ones, and immediately squirt lemon juice over cut edges.
  4. Place the prepared artichokes in a single layer in the steamer basket (if not possible to place in a single layer, rotate the artichokes with tongs in the steamer basket half way through steaming), and cover with the lid.
  5. Steam for 15-25 minutes, depending on the size of the artichokes.
  6. In the meantime, make the balsamic marinade.

For the Marinade

  1. Bring the vegetable stock to a simmer in a small sauce pan; whisk the cornstarch/arrowroot with a few tablespoons of extra vegetable broth, and then whisk the mixture into the simmering broth until smooth.
  2. Cook the broth-cornstarch/arrowroot mixture until it begins to thicken and becomes clear. This will happen quickly. Once the mixture is thick enough to coat the back of a spoon, remove from heat and whisk in the balsamic vinegar, herbs, sun dried tomatoes and pepper.
  3. Taste and adjust seasoning.
  4. When the artichokes are steamed (the leaves should be tender enough to eat the ends, but the quarters should not be falling apart), place the hot artichokes in a glass bowl or dish and coat with 2/3 of the marinade; cover the dressed artichokes and marinate for a minimum of a 1/2 hour. The artichokes can be prepared up to this point, even the day before, refrigerated, and thrown on the grill when you are ready to eat them.
  5. Lightly oil your outdoor grill, indoor grill, or panini press; wipe off excess w/ paper towel, heat to medium-high and place the marinated artichokes on the grill/grates. Grill the artichokes on each side, allowing the marinade to caramelize a little and grill marks to show, 5-8 minutes on each side; 5-8 minutes total for a panini press.
  6. Remove the grilled artichokes to a serving platter, and drizzle with the remaining marinade.
  7. Garnish with extra minced herbs, if you like. Serve hot or at room temperature.

Tip

  1. The marinade can easily be doubled for more artichokes or for a dip or salad dressing. Refrigerate unused marinade/dressing in a covered container.
  2. Cooking time is approximate and does not include time to marinate.

Andrea Seppinni
PlantChef - Ingredients For A Health Life

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PP: Thai-Style Veggie Wraps

Chef: Andrea Seppinni
Makes:  10 wraps
Prep Time:  20 minutes
Total Time:  30 minutes (Does not include time to marinate the mushrooms)

 

 

Ingredients

For the Mushroom Marinade and Shiitake Mushrooms

  • ¼ c reduced sodium gluten free tamari (or try coconut aminos for even lower
  • 2 T unseasoned rice wine vinegar
  • 2 T mirin (sweet cooking rice wine)
  • ¼ lb. fresh shiitake mushrooms, stems trimmed, cut into ¼ inch slices

For Wraps

  • 10 rice paper wraps, plus a few extra for practice
  • 3 medium red radishes, sliced paper thin or mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 3 carrots, sliced paper tin on a mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 2 c small spinach leaves, destemmed
  • ½ yellow bell pepper, cut into matchsticks
  • 3 oz. fresh firm tofu, well drained, patted dry and cut into approximately 3 inch long, ¼ inch square sticks
  • 1 bunch cilantro, leaves and tender stems plucked off
  • 2 green onions, white and tender green parts sliced tinly
  • Any other raw or blanched chilled veg your heart desires!
  • Pea shoots or mung beans, optional, as a filling or for to-go packing material (see blog)
  • A bowl of very warm water to dip the rice papers
  • A silicone baking pan liner (parchment paper works, too), suggested
  • A platter or prepared storage container in which to place completed rolls

Directions

For Marinade and Shiitake Mushrooms

  1. Whisk the ingredients together in a bowl large enough to hold the sliced mushrooms, add mushroom, and allow to marinade for a ½ hour (or up to overnight covered in the fridge).
  2. Pour the mushroom with their marinade into a nonstick skillet (preferably ceramic-coated), and saute over medium high heat to soften the mushrooms and carmelize the marinade onto them.
  3. Allow the mushrooms to cool and set aside.

For Wraps

  1. Place your dipping water, a clean rolling surface with the silicone pan liner down and your filling ingredients.
  2. Dip the papers momentarily one at a time in very warm water - in and out. Soakinggives you a rice blob.  By the time you lay out the quick-dipped rice paper and fill, it is completely malleable.
  3. Start filling on the left third of each rice paper, leaving a 1 inch border on the top, bottom and side; flip the left-side flap over the filling then two  ends (Note:  If you are a leftie, reverse  direction with filling and rolling, starting from the right.)
  4. Begin rolling tightly from the left to the right, which will automatically stick when you get       to the end.
  5. Place completed rolls seam-side-down on a serving platter or into a storage container.
  6. To serve, carefully cut each roll in half on the bias with a serrated knife, and turn a few up       on their ends to expose the colorful fillings.
  7. They look beautiful laid out on finely shredded red cabbage.
  8. Garnish with cilantro sprigs, micro greens, black sesame seeds, or just let their fillings shine through their naked translucent skins.

Tips

  • Don’t be afraid to pack these babies up and take them on the road.  Just line your storage container with non-stick parchment paper (don’t use plastic wrap, or you’ll be scraping the rice paper off with your teeth!), and also place parchment paper between each layer.
  • Make the wraps the day you plan to head out and sprinkle mung bean sprouts or pea shoots between the layers as well; the sprouts or shoots look lovely, taste good and help keep the Thai-Style Veggie Wraps just moist enough.
  • Store chilled in an ice chest or insulated bag with a freezie block until ready to serve!

COPYRIGHT 2015 - PLANTCHEF.COM



 

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May-No: Plant-Based Mayo, Oil and Egg Free

Chef:  Andrea Seppinni
Makes:  2 cups
Prep Time: 10 minutes
Total Time: 2 hours, 10 minutes (2 hours refrigeration)

 

Ingredients

  • 1 12-oz. box firm silken tofu, drained and patted dry with a paper towel
  • 1-2 T agave nectar, or to taste
  • 2 T smooth Dijon mustard, or to taste, depending on the potency of your mustard 
  • 1 T distilled white vinegar
  • Juice of 1/2 a lemon, approx. 2-2 1/2 T
  • Fine India black salt (also called kala namak) to taste*
  • White pepper, to taste

Instructions

  1. Blend all the ingredients in a mini food processor or blender.
  2. Adjust seasoning to taste.
  3. Cover and refrigerate to allow to chill and thicken, at least 2 hours.
  4. Use as you would standard mayonnaise in dips, dressings and sauces.
  5. Store refrigerated in an airtight container for up to two weeks.

Tips:  Black salt or kala namak from India  is great for any dish into which you’d like to impart an egg flavor such as tofu scrambles and plant-based eggless salads. Kala namak can be found at international markets or online.

COPYRIGHT 2015 | PLANTCHEF.COM

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PP: Cranberry-Pumpkin spiced Oats for a Crowd

 

Chef:  Andrea Seppinni
Makes:  8-10 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes

 

 

 

Ingredients

  • 2 c steel-cut oats
  • 5 c water
  • 2 c fresh or fresh frozen cranberries
  • 1 c home-roasted pumpkin or canned pumpkin (not pumpkin pie mix)
  • 1 t ground cinnamon
  • 1 t pumpkin pie spice
  • Stevia to taste, optional
  • Optional toppings: fresh grated nutmeg, maple syrup, toasted walnuts or pumpkin seeds.

Directions

  1. Mix the oats, cranberries and water together in a 4-quart pot and bring to a simmer over medium heat.
  2. Reduce the heat to medium-low, cover and simmer, stirring occasionally. Cook for 20 minutes or until the oats soften and the cranberries begin to pop open.
  3. Add the pumpkin and stir through.
  4. Bring back up to temperature, fold in the cinnamon and pumpkin pie spice and heat for a minute more.
  5. Serve or store.

Tips:  To prep the night before, put the oats, spices and water in the pot and cover. Add the cranberries and pumpkin in the morning when you turn the burner on, and  proceed with the recipe as usual, from the point where you reduce the heat and cover the pot.  Set out various toppings from which your guests can choose.

http://www.plantchef.com/cranberry-pumpkin-spiced-oats-crowd/ for full post.


COPYRIGHT 2015 | PLANTCHEF.COM

 

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PP: Spring Chick(pea) Eggless Salad

Chef:  Andrea Seppinni
Makes:  4 Servings
Prep Time: 10 minutes

Ingredients

  • 2 t sweet relish
  • 1 stalk celery, diced
  • 2 T diced onions
  • 6 oz. extra ­firm silken tofu, diced
  • 1/8 t granulated garlic
  • Pinch of turmeric
  • 1 t yellow mustard, optional
  • 1/3 c plant­ based (low/no ­oil) mayo, such as May­No
  • 15 ­oz. can chickpeas, drained and rinsed
  • Kala namak (black salt), to taste
  • Freshly ground black pepper, to taste

Directions

  1. Place the drained rinsed chickpeas in a medium bowl and mash well with a potato masher.
  2. Stir in the mayo, mustard, optional, relish, celery, onions, granulated garlic, turmeric, kala namak and black pepper. Taste and adjust seasoning.
  3. Fold in the diced tofu. If you have time, chill to allow the flavor to develop, but otherwise dig in.
  4. Serve scooped onto lettuce leaves or spread generously on bread with lettuce or sprouts.

http://www.plantchef.com/spring­chickpea­eggless­salad/ for full post.


Tips
You may be able to find kala namak at an international market or it can be ordered online. This
is a great dish to make for non-­plant ­based eaters too!

COPYRIGHT 2015 | PLANTCHEF.COM

 

 

 

 

 

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PS: Homemade Parmey Cheez

Chef:  Andrea Seppinni
Makes:  2 cups
Prep Time: 10 minutes


Ingredients

  • 1/2 c blanched slivered almonds
  • 1/2 c chopped walnuts
  • 1 c nutritional yeast flakes
  • 1/2 t fine sea salt, optional but recommended
  • 1/2 t smoked paprika
  • 1/4 t onion powder

Directions

  1. Place both nuts in the bowl of a mini food processor or blender and pulse several times, until the nuts take on a corn meal­ like texture.
  2. Add the remaining ingredients to the mini processor bowl or blender carafe and pulse together in quick short pulses until combined and the consistency of traditional grated shaker cheese (be careful not to blend too much into a paste).
  3. Stop your blender or food processor frequently to move the mixture around from the bottom with a metal spoon.
  4. Fill a clean dry shaker jar or cheese bowl with a spoon with the cheez and serve!
  5. Cover and refrigerate leftovers.

Tips:   Nutritional yeast, completely different from brewer’s yeast and the yeast used to make baked goods, is what gives this parm­ style topping and other plant ­based dishes umami and a cheesy flavor. It also offers a huge nutritional boost of B­12 (check nutritional info. for B­12 fortification on the brand you buy or on the nutritional guide in the bulk section) and protein. If you arewatching your sodium intake, reduce the salt as necessary.

http://www.plantchef.com/homemade­parmey­cheez/ for full post.

COPYRIGHT 2015 | PLANTCHEF.COM

 

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PP: You Call It Polenta, I Call It Mamaliga, Let's Call the Whole Thing Delish

Chef:  Andrea Seppinni
Makes:  4 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

 

Ingredients

For the Polenta ­Mamaliga

  • 6 c Easy Homemade Vegetable Stock or prepared low ­sodium vegetable stock, plus
  • 1 c hot vegetable broth or water (keep in mind that the cornmeal you use may require
  • more or less liquid to reach your desired consistency, but this works pretty well. You can
  • always allow excess to cook away, but that has never been a problem for me.)
  • 8 oz. coarse or medium ground yellow cornmeal (avoid instant or the kind you use for
  • cornbread)
  • 1 c nutritional yeast, finely ground

For the Topping

  • 1 medium onion, sliced
  • 2 cloves garlic, peeled and crushed
  • 1/2 lb. wild mushrooms, ends trimmed and larger ones cut into bite­ sized pieces
  • 1/2 red bell pepper, cut into 1/4­ inch thick sticks
  • 1/2 yellow bell pepper, cut into 1/4 ­inch thick sticks
  • 1/2 orange bell pepper, cut into 1/4­ inch thick sticks
  • 1 T paste
  • 3/4 t aged balsamic vinegar
  • 1/4 c dry red wine
  • 1/2 T dried basil    Sea salt, to taste, optional
  • Freshly ground black pepper, to taste
  • 2 T chopped flat ­leaf parsley, to garnish

Directions

For the Polenta ­Mamaliga

  1. Bring the stock to a low boil, and slowly pour the cornmeal in while whisking or stirring with a wooden spoon; it is important to pour slowly and stir well to keep lumps from forming.
  2. Reduce the heat to low, cover and stir frequently with a wooden spoon, making sure to reach the bottom of the pot so it does not scorch.
  3. Allow the mixture to cook for approximately 35 minutes, or until cornmeal is tender and reaches full broth saturation. It will happen, trust me. Taste as you go so you can tell the
  4. difference between the texture within the first minutes of cooking and near the end.
  5. Prep the Topping in between stirring.
  6. When it the cornmeal mixture reaches near perfection (I cook mine until thick but still pourable), fold in the ground nutritional yeast and optional salt. You may need a little additional hot stock or water at this point to smooth out the mixture. If so, vigorously stir in the additional cup of hot stock or water now.
  7. Cover and allow the flavors to blend, 5­10 minutes more, stirring a few times.

For the Topping

  1. Begin water sauteing the onions in a non­stick pan over medium heat, adding a few splashes of water as necessary, until the onions begin to soften.
  2. Add the crushed garlic cloves to the onions, and continue sauteing a few minutes more.
  3. Stir in the bell peppers and mushrooms, sauteing until both are tender, 3­5 minutes.
  4. Push the mixture to one side of the pan, and add the dried basil to the cleared space and allow it to heat for about a minute to bring the basil’s flavor back to life.
  5. Stir the tomato paste into the basil, and continue to heat, stirring frequently, for about a minute.
  6. Stir the red wine and balsamic vinegar into the tomato paste mixture, and fold this into the sauteed vegetables. Heat the mixture through, add the black pepper and optional salt, to taste, and adjust seasoning, as necessary.
  7. You can remove the crushed garlic cloves now if you like, but I consider it a delicious prize to get one if they are left in!
  8. Serve up the polenta/mamaliga.
  9. Spoon topping on the oh­ so ­good polenta ­mamaliga and sprinkle with parsley!

Tips:  It is fun and rustic to spread the polenta­ mamaliga on a wooden board, put the topping over it and let everyone serve themselves family ­style, but you can certainly serve it from a shallow platter, plate it up with side dishes or scoop it into bowls. A sprinkling of Homemade ParmyCheez is divine with this dish. Also, don’t limit yourself to what you top the polenta­ mamaligawith: tomato sauce, Kind Queso, sherry­sautéed portobello mushrooms, your fav stew ­ let your imagination and taste buds be your inspiration!

http://www.plantchef.com/call­polenta­call­mamaliga­lets­call­whole­thing­delish/ for full post.

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PP: Delicata Squash Rings with Apple Fennel Relish

Chef:  Carol D'Anca
Makes:  3 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

 

Ingredients

 

  • 2 Delicata squash
  • ½ c dried cranberries – preferably sweetened with apple juice  
  • 1 sweet crisp apple washed well, leave skin on and diced
  • 1 small fennel bulb, outer layer removed, diced
  • ½ c red wine (Maderia or port works well) If preferred, you can substitute apple cider vinegar for the wine

Directions

  1. Slice the ends off the squash, then slice into ¾ - 1” rings. Do not peel the squash.
  2. Remove the seeds with a spoon.  You can save the seeds and bake them to use as a snack.
  3. Line a baking sheet with parchment paper and arrange the rings in a single layer.
  4. Bake at 400 degrees for about 30 minutes or until they are browned on the edges and the ring is softened enough to eat with a fork.  Turn the rings half way through baking to brown both sides.  
  5. While the rings are baking, combine all remaining ingredients in a small saucepan and heat (medium high) until the apple is softened and the liquid is absorbed.
  6. Spoon over the rings right before serving and enjoy!

Tip:  Baking time will vary dependent on how thick or thin you cut the rings and how fresh the squash is.  Squash toughens after storing for long periods of time.

foodnotmeds.com

 

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PS: Crunchy Carrot Salad

Chef:  Andrea Seppinni
Makes:  Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients

For the Dressing

  • 1/4 c May-No or prepared fat-free, egg-free mayonnaise
  • 1/2 t Dijon mustard
  • 1/4 c fresh squeezed orange juice reduced (cooked down and cooled) to 2 tablespoons
  • 1 1/2 t orange zest
  • 1 t minced shallot
  • Pinch of fine sea salt, optional

For the Salad

  • 6 medium carrots, well scrubbed and shaved into ribbons from top to root tip with a Y-vegetable peeler
  • 1/3 c  currants
  • 2/3 c  lightly toasted sliced almonds, cooled, reserving a few aside to garnish

Directions

  1. Stir together all dressing  ingredients in a small bowl and set aside.
  2. Place half the carrots in a large bowl; top with half the currants and half the toasted almonds.
  3. Drizzle half the dressing on top. Add the rest of the carrots, currants, almonds (excluding garnish) and dressing.
  4. Gently toss with tongs to mix well, being careful to avoid breaking up the carrot ribbons. Taste and adjust seasoning. Cover and chill for at least a 1/2 hour.
  5. To serve, pile high on a platter, and sprinkle with the reserved almonds
  6. Tips:  Total time includes 1/2 hour chilling.  I prefer a light kiss of dressing, but if you’d like more for this salad, just double the recipe.

http://www.plantchef.com/crunchy-carrot-and-currant-salad/ for full post.

COPYRIGHT 2015 | PLANTCHEF.COM

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Kind Queso

Chef: Andrea Seppinni
Makes: 2 servings
Prep time: 5 minutes
Cook time: None

Ingredients

  • 2 c unsweetened non-dairy milk of your choice
  • 2 c roasted butternut squash
  • 1 1/4 c nutritional yeast
  • 1 c  water
  • 1/2 c  chopped yellow onion
  • 1 clove chopped garlic
  • 4 T  organic cornstarch
  • 1 T  plus 1t  salt-free taco seasoning
  • 1 t  yellow miso
  • 1 t  smoked paprika
  • 1 t  chipotle powder, or to taste

Directions

  1. Place all the ingredients in the carafe of a blender and blend well, stopping to scrape down the sides as necessary.
  2. Pour the blended cheez sauce into a sauce pot and bring to a simmer over medium heat.
  3. Whisk with a wire whisk frequently for 5-6 minutes, or until the sauce becomes glossy and there is no longer a starchy taste from the cornstarch.
  4. Serve immediately over baked corn or tortilla chips, with crudite (a fancy way of saying veggies), or keep warm on low in a small slow cooker or in a crock on a hot plate to serve as a hot dip.
  5. Store leftovers in a covered airtight container for up to five days.
  6. Reheat gently on the stovetop or microwave, adding water as necessary to obtain desired consistency.

Additional options

Add drained diced tomatoes and canned roasted Hatch chilis or rinsed black beans - yum; or omit the chipotle powder and taco seasoning and add 2 tablespoons tomato paste and 1 tablespoon vegan worcestershire sauce when blending and stir through al dente whole wheat elbow macaroni and serve as is or bake - comfort all the way!

Tips

The total cook time does not include the time it takes to roast the squash.

Butternut squash is in season and plentiful at farmers’ markets beginning early fall through early spring. However, you can roast and freeze it for the future.

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