food!

Dec. 14th, 2008 02:57 pm
So, today i created something new - a version of this recipe. i veganized it and adapted it to ingredients i had available. OMG! Heavenly - spicy but heavenly.

My version is:
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Ingredients

* 1-ounce dried shitake mushrooms, coarsely chopped (next time i'll use 2 oz)
* 1 quart home made veggie stock, divided
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 1 red onion, chopped, chopped into bite sized pieces
* 1 large carrot, peeled and thinly sliced
* 3 to 4 celery stalks, cut into bite sized pieces
* 2 anaheim peppers, chopped
* 2 small red bell peppers, seeded and chopped into bite sized pieces
* 2 eggplants, peeled of half the skin, cut into bite-sized cubes
* 1 bay leaf
* Salt and pepper
* 3 tablespoons aged balsamic vinegar (divided)
* 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
* 1 cup unsweetened soy milk
* 2 sprigs rosemary, leaves stripped and finely chopped
* 1 cup polenta
* 2 teaspoons agave nectar
* 2 tablespoons Earth Balance

Directions

Place dried mushrooms and 2 cups veggie stock in a small pot over medium-low heat (add more stock if using more mushrooms).

Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 20 minutes then uncover and add the balsamic vinegar.

Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper and add remaining balsamic vinegar. Simmer 30 minutes, stirring occasionally.

Heat the remaining 2 cups stock with 1 cup unsweetened soymilk, and rosemary over medium high heat. Whisk in polenta and stir frequently until thickened probably 20 minutes. Remove from heat and stir in agave nectar and Earth Balance.

Pile some polenta in shallow bowls and spoon the stew around the polenta.

============

While this is a 30-minute meal, i found that it really did well with the added cooking time. OMG - It is heavenly.
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 c. EVOO
1/4c. red wine vinegar
1 lemon wedge, juice of
1 Tbsp diced red onion
1 tsp. dried oregano
1 tsp black pepper
1/2 tsp salt

Pulse parsley in processor to chop. Add remaining ingredients and blend.

http://www.recipezaar.com/21151
Filo sheets
Earth Balance (or other vegan margarine) - melted

3-4 med-small waxy potatoes (red, yellow) cut into small bite-sized pieces
1 1lb package of frozen mixed veggies (broccoli, cauliflower, etc)
1/2 1 lb package frozen peas/carrots
1 package of morningstar farms 'chickn' meal strips, thawed and cut into bitesized pieces (scissors work well)

1 quart-sized box of potato-leek soup
4 Tbps cornstarch
3/4 cup water
1 cube veggie bullion or equi 'chikn' flavored vegetarian soup base

Preheat oven to 350*F.

In a 9x13x2 baking dish, spread in even layers the potatoes, veggies, and diced chikn strips.

Whisk together cornstarch, water, (and boullion if using)... mix with soup. Pour evenly over pot-pie contents.

Cover baking dish with aluminum foil and place in pre-heated oven. Bake for approx. 45 minutes, until knife inserted in potatoes shows they are tender and mostly cooked.

Meanwhile, on a large cutting board or baking sheet, 'butter' (using pastry brush - i like the silicone ones that clean well) and stack layers of filo dough - use about 1/2-3/4 of one "roll" of filo dough (most packages come in the freezer section and have 2 rolls per box).

Once the potatoes are mostly done, remove from oven, remove aluminum foil, and cover with stack of filo... tuck edges under if it is slightly too big. Return to oven and bake another 25-40 minutes, until top is rich golden brown. Remove from oven and let rest for 3-5 minutes... cut into pieces with a sharp knife. Serve. Nice with a salad.

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inanna

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