Root Vegetable and Cranberry Bake

I made a pumpkin gratin with a few dried cranberries sprinkled in last week. The combination was so fantastic I decided to try cranberries with other fall veggies for this homey side dish.

Ingredients:

• 2 cups thinly sliced and peeled Yukon gold potatoes
• 2 cups thinly sliced and peeled sweet potato
• 1 and 1/2 cups thinly sliced parsnip
• 1 cup thinly sliced onion
• 1/3 cup dried cranberries
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray
• 1 and 1/4 cups vegan chicken broth (such as Imagine)
• 1/4 cup maple syrup
• 1 tablespoon chopped fresh thyme
• 3 tablespoons bourbon
• 1 and 1/2 tablespoons fresh-squeezed lemon juice
• 1 tablespoon vegan butter

1. Combine the potatoes, sweet potato, parsnip, onion, cranberries, salt, and black pepper in an 11x7-inch baking dish coated with cooking spray.  Set aside.

2. In a saucepan, combine the broth, maple syrup, thyme, bourbon, lemon juice, and butter.  Bring to a boil, then remove from heat and pour over the vegetables.

3. Cover and bake at 375 degrees for 20 minutes.  During this time, the vegetables will steam and soften. Uncover and bake an additional 50 minutes - the veggies will caramelize and roast during this second phase.

Note: Substitute 1 teaspoon dried thyme for the fresh if you prefer.

Nutrition Info:
6 servings (about 1 cup), Calories 205

Tasting Notes:
The thinly sliced potatoes made this a bit like the Sweet Potato and Apple Gratin I made last fall, but this dish is even better. The woodsy parsnips are a fantastic addition, and I loved the contrast between the sweet cranberries and caramelized onion. A touch more thyme would have been nice, but everything else was delectable.

Rating:
4

Pumpkin, Pear, and Cranberry Gratin

Last night, I gave you a recipe with fresh pumpkin as the star of the show. Most of us are used to buying the already-pureed stuff in a can, but fresh pumpkin will definitely break you out of the rut of thinking pumpkin = pumpkin pie each and every time.  This gratin is another prime example. Serve as a side dish with any savory meal, and you'll begin to see how versatile this winter squash can be. It takes a little bit of effort to cut the peel from the pumpkin (sharpen your knives, folks), but once that's done, this dish comes together quickly.

Ingredients:

• 4 cups (1/2-inch) peeled and cubed pumpkin
• 2 cups peeled and finely chopped pear
• 1 teaspoon grated orange rind
• 1/2 cup fresh-squeezed orange juice
• 3 tablespoons sweetened dried cranberries*
• 2 tablespoons vegan brown sugar
• 1 teaspoon peeled and grated fresh ginger
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray
• 2 (1-ounce) slices white bread
• 1/2 cup shredded Daiya cheddar
• 1 tablespoon melted vegan butter

1. Steam the pumpkin, covered, for 10 minutes - it should be tender by the end.  Drain.

2. Combine the pumpkin in a bowl with the pear, orange rind, orange juice, cranberries, brown sugar, ginger, salt, and black pepper. 

3. Spoon the mixture into an 11x7-inch baking dish coated with cooking spray, then cover and bake at 400 degrees for 20 minutes.

4. Meanwhile, place the bread slices in a food processor and pulse about 10 times - coarse crumbs should measure about 1 cup.  Combine the breadcrumbs in a bowl with the cheddar and butter.

5. Uncover the gratin and sprinkle with the breadcrumb mixture.  Bake for an additional 10 minutes, until golden brown on top.

*I recommend apple juice-sweetened dried cranberries rather than those sweetened with sugar. You'll avoid any potentially bone-char filtered sugar that way.

Nutrition Info:
6 servings (1 cup), Calories 147

Tasting Notes:
Pumpkin + pear = amazing, an unexpected and perfect combination of this tender winter squash and the slightly grainy cooked pear. This gratin was a delight in every bite, from the sweet elements (orange juice, dried cranberries) to the savory ones (cheddar, breadcrumbs). Perfect.

Rating:
5

Sugar-Roasted Pumpkin

It's October, and pumpkins are on the shelves. I've heard it said that pumpkin is perhaps the last truly seasonal item in the produce section - just try finding one in July - but from late September to mid-November, if you want to eat pumpkin, you're in luck.

If you think pumpkins are only for carving and decorating, think again. This cousin of other winter squashes (like butternut and kabocha) is equally perfect for cooking. Just be sure you're choosing a smaller "sugar pie" pumpkin or similar variety meant for the kitchen. The very large ones are more bitter and better suited to spooking trick-or-treaters as your jack o' lantern.

Ingredients:

• 1 small pumpkin (about 2 and 1/2 pounds)
• Cooking spray
• 2 teaspoons vegan butter
• 2 tablespoons vegan brown sugar

1. Cut the pumpkin into 4 wedges; discard the seeds and membranes but leave on the peel. You can get a sense of how large your pumpkin should be from this photo:

As you can see, as soon as it's cut open, the pumpkin resembles any squash, like butternut or acorn.

2. Place the pumpkin wedges, cut sides up, in an 11x7-inch baking dish coated with cooking spray. Place 1/2 teaspoon butter on each wedge, and sprinkle each with 1 and 1/2 teaspoons brown sugar.

3. Bake at 425 degrees for 35 minutes - the pumpkin should be tender. 

Nutrition Info:
4 servings (1 wedge), Calories 94

Tasting Notes:
Consider me a pumpkin convert. Not as sweet as butternut, and retaining a pleasant meatiness after roasting, unlike acorn squash which I find becomes too tender, this was an excellent way to savor pumpkin. A nice silky and lightly-sweet coating from the butter-and-sugar mixture but I think the pumpkin would taste even better with maple syrup. My only gripe was that it's a touch cumbersome to cut the tender pumpkin flesh away from the inedible skin before each bite. I'd peel the pumpkin and chop into cubes before baking next time, toss with butter and brown sugar (or maple syrup, as mentioned), and roast that way instead of in wedges.

Rating:
3.5

Tomatoes Provencale

I happened by an event in NYC today called 'Taste of France' - a complete coincidence, as I already had the ingredients on hand to prep these Provencal-style tomatoes for dinner. But it served as a nice reminder that it need not be difficult to be vegan in France (you can even stay at all-vegan inns, these days), and that some of the best flavors we associate with French cuisine - the fresh tomatoes, thyme, olive oil, and garlic in this recipe, to wit - are vegan to begin with.

Ingredients:

• 8 tomatoes*
• 1/2 teaspoon salt, divided
• 1 (1/2-ounce) slice sourdough bread
• 6 tablespoons chopped fresh parsley
• 1/4 cup vegan Parmesan sprinkles (such as Galaxy Foods)
• 2 minced garlic cloves
• 2 teaspoons olive oil
• Cooking spray
• 1/4 teaspoon black pepper
• Thyme leaves (optional for garnish)

1. Cut the tops off the tomatoes, and discard.  Seed the tomatoes, leaving the shells intact.

Note: This step isn't hard, just a little delicate. I recommend cutting in a circle around the inside of the tomato with a serrated knife, then using a spoon to scoop everything out.

2. Sprinkle the cut sides of the tomatoes with 1/4 teaspoon salt and place, cut sides down, on several layers of paper towels; drain for 15 minutes.

3. Meanwhile, place the bread in a food processor and pulse about 10 to 20 times; coarse crumbs should measure about 1/2 cup.  Combine the breadcrumbs in a bowl with the parsley, Parmesan sprinkles, and garlic.

4. Heat the olive oil in a large oven-proof skillet over medium-high heat.  Place the tomatoes cut sides down, in the pan and saute for 5 minutes.

5. Remove the pan from heat and turn the tomatoes over.  Spoon about 2 tablespoons breadcrumb mixture into each tomato, and spray the breadcrumb mixture with cooking spray.  Sprinkle evenly with the remaining 1/4 teaspoon salt and the black pepper.

6. Wrap the handle of the pan in aluminum foil and bake at 400 degrees for 30 minutes - the breadcrumb mixture should be browned.  Sprinkle with thyme leaves for a pretty garnish.

I rounded out my homey French-themed meal with chickpea soup, and little noshes of artichokes, roasted bell pepper, and extra sourdough bread.

Serve with a good French red wine of course. I'm still searching for a vegan Chateauneuf du Pape, but you can find similar varietals (Cotes du Rhone and Crozes Hermitages) that are certified vegan at the Organic Wine Company.

*Make sure you buy tomatoes large enough to stuff - about 8 ounces each.

Nutrition Info:
8 servings (1 stuffed tomato), Calories 73

Tasting Notes:
The Parmesan is fantastic, the best use for vegan Parmesan sprinkles I've found yet, and the first thing that hits you when you take a bite. The tomatoes are so soft and sweet from roasting that they are melt-in-your mouth. To really make this a "5," I would bulk up the filling with a little more sourdough, and add thyme right into the mix instead of saving it for a garnish.  Also fantastic if you spread the whole mixture on top of additional slices of good sourdough, for something a bit like pan catalan.

Rating:
4

Braised Zucchini and Leeks

Use up the last of your (or your farmers' market's) bumper crop of zucchini here. The heat wave is ending in New York and it looks like fall weather is about to move in, so after tonight I might be shifting gears...

Ingredients:

• 1 tablespoon vegan butter
• 2 cups finely chopped leek*
• 6 cups finely chopped zucchini*
• 1 teaspoon salt
• 2 minced garlic cloves

1. Melt the butter in a large skillet over medium heat.  Add the leek and saute for 2 minutes.

2. Add the zucchini, salt, and garlic to the pan.  Cover, reduce heat to medium-low and cook for 20 minutes, stirring occasionally.  Uncover and cook for a final 10 minutes over medium-high heat; most of the liquid should be evaporated.

The veggies are best served immediately. I rounded out the meal with sauteed seitan and polenta rounds.

*You can chop the leeks and zucchini in advance, which means the rest of the recipe will come together in a pinch. Just store in separate zip-top plastic bags until ready to use.  Don't forget to rinse the leek in a sieve after chopping; otherwise you won't be able to get the sand and dirt from all the layers.

Nutrition Info:
8 servings (about 2/3 cup), Calories 52

Tasting Notes:
Hmm, well this was definitely too salty, and I think you'd still be able to braise the zucchini just fine if you use only 1/2 teaspoon. Aside from that fact though, quite nice - the preparation feels very French, and the zucchini and leeks were just tender enough.

Rating: 
3

Stewed Okra and Tomatoes

I had fun making southern black-eyed peas about a week ago, and thought I'd continue the theme this evening with okra, a decidedly southern vegetable.

Ingredients:

• 1 teaspoon canola oil
• 1/2 cup chopped onion
• 4 cups trimmed okra pods
• 1/2 cup water
• 1/2 teaspoon vegan sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) undrained can no-salt-added diced tomatoes

1. Heat the canola oil in a saucepan over medium heat.  Add the onion and saute for 2 minutes.

2. Add the okra, water, sugar, salt, black pepper, and tomatoes.  Bring to a boil, then cover, reduce heat, and simmer for 20 minutes.

I rounded out the meal with mac and cheese (made with Daiya) and black-eyed peas.

Nutrition Info:
4 servings (1 cup), Calories 72

Tasting Notes:
Not quite as I hoped. For one thing, I would definitely slice the okra into rounds next time, and cook that way, and I also thought the mixture was too soupy; simmer with the lid off so that some liquid can evaporate, and I think you'll wind up with a better final product. In terms of seasonings, there was too much black pepper, but not enough other spices - thyme or a similar herb might have been nice in here. I'd stir black-eyed peas directly into the pot next time too, for a heartier one dish meal, and then this would have been a real keeper.

Rating: 
3

Black-Eyed Peas with Ham and Pickled Onions

I'm taking a little trip down South in my kitchen tonight, for this vegan take on a classic side dish. Use your favorite brand of vegan deli ham slices; or if you prefer, you can infuse the dish with smoky flavor by using liquid smoke instead. You'll need to start the pickled onions the day before, but the rest of the dish comes together quickly.

Ingredients:
For the pickled onions:

• 1 and 1/2 tablespoons cider vinegar
• 1 teaspoon vegan sugar
• Dash of ground red pepper
• 1/2 cup finely chopped onion

For the peas:

• 1 teaspoon canola oil
• 1 cup finely chopped onion
• 2 minced garlic cloves
• 3 cups frozen black-eyed peas
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 cups vegan chicken broth (such as Imagine)
• 1 (5.5-ounce) package vegan ham slices (such as Lightlife)

1. To prepare the onions, combine the cider vinegar, sugar, and a dash of ground red pepper in a microwave safe bowl.  Microwave for 25 seconds.

2. Stir to dissolve the sugar completely, then stir in 1/2 cup onions.  Cover and refrigerate overnight or up to a few days ahead.

3. To prepare the peas, heat the canola oil in a medium saucepan over medium-high heat.  Add 1 cup onion and the garlic; cook for 2 minutes, stirring frequently.

4. Dice the ham slices.  Add to the saucepan, along with the black-eyed peas, salt, thyme, black pepper, 1/8 teaspoon ground red pepper, and broth.  Bring to a boil, then cover, reduce heat, and simmer for 20 minutes.

5. Partially mash the peas in the pan with a potato masher.  Cook, uncovered, for a final 5 minutes.

6. Ladle 1/2 cup pea mixture into each of 8 bowls, and top each serving with 1 tablespoon pickled onions.

Good accompaniments? Turnip greens or collard greens, vegan mac and cheese, fried green tomatoes, or for a more Cajun kick, the andouille sausage that Tofurky recently came out with.

Note: If you prefer hoppin' john to this black-eyed pea recipe, all you need to do is add cooked white rice and a little extra broth.

Nutrition Info:
8 servings (1/2 cup pea mixture, 1 tablespoon onions), Calories 141

Tasting Notes:
A warm bowl of comfort food, with rich flavors just from a few ingredients. The ham and beans pair perfectly together, and there's a nice little kick from the ground red pepper. The pickled onions on top are super fresh and not salty, compared to jarred pickled onions, and were a nice contrast to the soft peas. If you'd rather skip the onions though, the dish is just fine without them.

Rating: 
3.5

Unfried Green Tomatoes with Fresh Tomato Gravy

I've only had green tomatoes a handful of times, so am still surprised by how tart and firm they are, in contrast to their ripe, red cousins. This recipe transforms the Southern classic into healthier fare, since the tomatoes are baked in the oven instead of fried. A fresh tomato gravy on the side means you'll get a double-tomato dose in one sitting.

Ingredients:
For the green tomatoes:

• 1/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of sugar
• 16 (1/2-inch thick) slices green tomatoes
• 1/3 cup plain non-dairy milk
• Cooking spray

For the gravy:

• 1 tablespoon vegan butter
• 1 cup chopped mushrooms
• 1/2 cup finely chopped onion
• 2 cups finely chopped and peeled red tomato*
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. To prepare the green tomatoes, combine the flour, cornmeal, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar in a shallow dish.

2. Place the milk in a small bowl.  Dip the tomato slices in the milk, and dredge in the flour mixture. Lightly coat both sides of the tomato slices with cooking spray.

Note: To yield 16 tomato slices, you'll need to start with about 3 or 4 green tomatoes, depending how large they are.

3. Meanwhile, place a baking sheet in the oven at 400 degrees for 5 minutes.  Remove from the oven and immediately coat with cooking spray.  Place the tomato slices on the heated baking sheet, and return to the oven for 25 minutes, turning over at the 15 minute mark.

4. Meanwhile, prepare the gravy: melt the butter in a medium saucepan over medium heat.  Add the mushrooms and onion; cook for 4 minutes, until tender.

5. Add the red tomato; bring to a boil.  Cook for 10 minutes, until the liquid is almost all evaporated.  Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Spoon the gravy over the tomato slices to serve.

I recommend serving with a homey meal, like mashed potatoes and Gardein's chick'n sliders. 

*To peel the red tomatoes, score an X into the bottom of each tomato, and place in a pot of boiling water for 30 seconds to 1 minute.  Immediately transfer to a bowl of ice water.  The peels will slip off easily. Finely chop and proceed with the recipe.

Nutrition Info:
4 servings (4 tomato slices, about 1/3 cup gravy), Calories 142 

Tasting Notes:
I'm a novice when it comes to true fried green tomatoes, so I can't say how close these are to the real thing, but I do know that I loved the warm, soft green tomatoes, lightly sweet from baking, with a soft interior and crisp breaded exterior. The cornmeal mixture had a touch too much black pepper, so I'd decrease that, and increase the salt slightly. The tomato gravy had sweet, roasted flavor, but I decided I wasn't wild about the tomato/tomato combo; the best parts of the gravy were the tender mushrooms and onion, and the lightly buttery flavor, so I'd make this more of a traditional brown gravy or mushroom sauce next time.

Update: Again, I'm no expert, so I don't know whether fried green tomatoes are always meant to be served piping hot, but I actually enjoyed leftovers cold from the fridge even more - the flavors came through better than they did when fresh out of the oven.

Rating:
3

Mashed Sweet Potatoes with Pecan Butter

I've relied on my microwave several times lately, both for dessert and savory side dishes. Although not my first recommendation for cooking, a microwave is a blessing on a night you need time-savers. Two little sweet potatoes go from whole to mashed in less than 15 minutes in this quick dish.

Ingredients:

• 2 sweet potatoes (about 1 pound)
• 3 tablespoons plain non-dairy milk
• 2 tablespoons vegan brown sugar, divided
• 1/8 teaspoon salt
• 1 tablespoon vegan butter
• 1 tablespoon chopped toasted pecans*
• 1/8 teaspoon ground cinnamon

1. Prick the potatoes with a fork and place on paper towels in the microwave.  Microwave for 7 to 10 minutes (depending on the strength of your microwave), turning over halfway through.

2. Wrap the potatoes in a towel and let stand for 5 minutes.  Scoop out the pulp and discard the skins.

3. Combine the pulp in a bowl with the milk, 1 tablespoon brown sugar, and salt; mash.

4. Meanwhile, combine the remaining brown sugar in a small bowl with the butter, pecans, and cinnamon.

5. Mash together with a fork until combined:

6. Spoon 3/4 cup sweet potato mixture onto each of 2 plates, and top each serving with 1 tablespoon pecan mixture.

You'll have just enough to serve 2. If you want a sweet potato recipe that feeds a larger crowd, see my post for Chipotle-Mashed Sweet Potatoes.

Because this is a very sweet side dish (see my tasting notes below), I recommend pairing with a savory vegan meat, whether Gardein's chicken or their breaded turkey cutlets:

Or little sauteed Match pork cutlets:

*Toast the pecans while the sweet potatoes are in the microwave.  For an amount so small, the stovetop is easier than the oven; toast in a small skillet over medium heat for about 5 minutes, shaking the pan frequently to prevent burning.

Nutrition Info:
2 servings (3/4 cup sweet potato mixture, 1 tablespoon pecan mixture), Calories 299

Tasting Notes:
This pecan butter might just be my new favorite thing on earth, a buttery, sugary, toasted burst of flavor. Put it on anything and you'll be in heaven, but of course it pairs excellently with these sweet potatoes. The potatoes themselves are quite sweet since they are also mashed with a bit of brown sugar. Skip the sugar in the potatoes if you want them more savory.

Rating:
4