It’s Sunday, which means lots of cooking around here. This week has so many tasty meals that I’m really excited about. Tonight we made pizzas using half whole wheat flour in a our favorite recipe. We make a double batch of dough, divide each batch into 4 instead of 2 pizzas for 8 total, and bake the pizzas in lightly oiled cake pans. Then we freeze the leftover dough in individual portions. Easy!
Pizza 1 has sundried tomatoes, Daiya vegan cheese, olives, and fresh basil. This is the best thing I’ve eaten in awhile.
First, toss 16 oz of mushrooms and one large bunch of asparagus with olive oil, salt and pepper. Then for about 10 minutes at 400 degrees. Set aside to cool.
For the white bean dip, drain and rinse one can of white beans. Add 2 TBL raw cashews, 1/2 cup tomatoes, 1 shallot (chopped), 2 TBL tahini, 2 TBL lemon juice, and some salt and pepper, then blend well until smooth and slightly pink. You may need more tomatoes depending on your tastes.
Top fresh arugula with mushrooms and asparagus, white bean dip, and slice black olives. BOOM.
This looks fancy, but it’s really just a vegan white sauce made with rice flour, shallots, nooch, and a little sherry. The cauliflower, asparagus, and mushrooms are tossed in olive oil with salt and pepper, and then roasted for about 15-20 minutes. In your bowl, layer the noodles first, then pile on the veggies, and toss them all together with the sauce.
This recipe is adapted (or at least inspired by) Herbavoracious’s Potatoes, Chantrelles, Shallots in Red Wine Sauce. We only had one bottle of wine in the house and it was expensive, and moreover neither of us wanted to go out and buy more wine, or shallots, or chantrelles (if you can even get them this time of year). We did, however, have potatoes, onions, garlic, red wine vinegar, cremini mushrooms, and half a bag of dried porcinis. Anyway, this was amazing and it went perfectly with the richness from the cauliflower gratin.
2 TBL Earth Balance
4 yukon potatoes, chopped
8 oz. cremini mushrooms, chopped into quarters or eighths
1 small onion, diced
4 garlic cloves, minced
½ tsp dried rosemary
½ tsp dried sage
1 tsp parsley
3 oz. dried porcini mushrooms hydrated with 1 cup water (do not discard the water)
salt and pepper to taste
4 TBL red wine vinegar
In a dutch oven, melt the butter, then add potatoes, creminis, onion, garlic, and spices. Cook on medium 8-10 minutes until the potatoes begin to change color. Add porcinis and soaking liquid, cover the pot and reduce heat to simmer. Cook about 15 minutes until potatoes are very tender and liquid is mostly absorbed. Add red wine vinegar, salt and pepper. Cook 1-2 more minutes until the sauce has thickened. Garnish with extra parsley.
Finally, we’re posting for Vegan Mofo!
The sweet potatoes are locally grown in Pittsboro, NC, and they were delicious. We baked them for about an hour at 400, then added a touch of Earth Balance. For the filling, we sauteed 1 cup of mushrooms in a dry pan until they released their juices, then seasoned with a little salt and pepper and put aside, leaving the “jus” in the pan. Then we added about 1 cup of canned tomatoes, 1 can of white beans with the liquid, salt, pepper, sage, and garlic powder, and brought it to a boil. The beans cooked down and when most of the water was evaporated, we added the mushrooms back and cooked for another few minutes.
The chard, potatoes, and mushrooms are cooked in a spicy tomato sauce. And this is why it doesn’t pay to wait to update the blog. I remember this was very tasty, but I don’t recall the seasonings.
That said, the key to the recipe not being a pile of mush is to cook the vegetables separately. First, pan sear the mushrooms until they release their juices, then set them aside. Cook the potatoes in the tomato sauce, then add the chard when the potatoes are very soft. Add the mushrooms back and cook about 5 minutes. Voila.
For the beans, cook the beans for a long time and season well with salt, pepper, and garlic.