1 In a large saucepan over medium- high, heat oil. Add chopped leeks and thyme. Sauté leeks until softened, about 4 minutes. Stir in chopped fennel and pears and cook, stirring frequently, for 2 minutes. Sprinkle turmeric over softened vegetables and continue to cook mixture, stirring often, for another 2 minutes. Stir in vegetable stock, walnuts and a good pinch of salt. Cover saucepan and bring to a boil. Reduce heat and let soup simmer until vegetables have softened and are fork- tender, about 12 to 15 minutes. Remove soup from heat. 2 Working in batches, blend soup until smooth. Transfer back to saucepan and adjust seasoning to taste. 3 Warm puréed soup over medium heat until warm. Divide hot soup among serving bowls, then garnish with fennel fronds, a drizzle of maple syrup and some chopped, toasted walnuts. Serve while warm. Serves 4 PAIRS WITH SUMMERHILL ALIVE ORGANIC WHITE VEGAN BC VQA $20.99 22574 NICOSIA SICILIA GRILLO ORGANIC VEGAN Italy $20.99 958900
1 tbsp (15 ml) balsamic vinegar ½ tsp (2.5 ml) freshly ground black pepper 1 tsp (5 ml) kosher salt, divided 2 tbsp (30 ml) vegan butter (can sub unsalted butter, if not vegan) 2 tbsp (30 ml) nutritional yeast (can sub Parmesan, if not vegan) plant-based milk substitute, if needed to thin potato mixture (can use whole milk, if not vegan) 1 To make lentil filling, heat oil in a 12-in (30 cm) ovenproof skillet 1 over medium heat. Add onions and sauté until most are nicely browned, about 8 to 10 minutes. Stir in garlic, thyme, rosemary and tomato paste and cook for 2 minutes, stirring frequently to prevent burning. Pour in red wine to deglaze skillet, stirring up any browned pieces from the bottom of skillet. Let wine cook down, stirring occasionally until mostly evaporated, about 3 minutes. Stir in lentils and vegetable broth. Increase heat to medium-high and bring mixture to a boil. Once boiling, reduce heat slightly to maintain a rapid simmer, and simmer until lentils are just tender and most liquid has been absorbed, about 25 to 30 minutes. 2 While lentils are cooking preheat oven to 375 F (190 C). 3 While oven preheats and lentils are cooking, start preparing mashed potato topping. Prepare a steamer by filling a large pot with about 1 to 2-in (2.5 to 5 cm) of water and place a steamer basket in bottom of pot. Add potatoes, cover and bring water to a boil over high heat. Once boiling, reduce heat to medium-high and continue to steam potatoes until fork tender, about 20 to 30 minutes. 4 When lentils are just cooked, reduce heat to low and stir in almond butter (or tahini), soy sauce, balsamic vinegar, pepper and ½ tsp (2.5 ml) salt until well incorporated. Remove from heat and set aside. 5 Transfer hot steamed potatoes to a large bowl along with butter, cheese and ½ tsp (2.5 ml) salt. Mash until smooth. If potatoes are too thick to pipe, mash in plant-based milk, 1 tbsp (15 ml) at a time (you should need no more than a ¼ cup (60 ml) total) until desired consistency is reached. If you like ultra -smooth potatoes, pass mixture through a fine mesh sieve. Spoon mashed potatoes into a piping bag fitted with a round tip, then pipe dollops 1Lentil Shepherd’s Pie can be cooked in cast iron pan or alternatively, transferred lentils to a 7-in x 11-in (about 2 quart) casserole before piping potatoes over and baking.
over lentil filling, covering entire surface of lentils. Place ovenproof skillet in oven and bake until lentil filling starts to bubble around sides of skillet, about 20 minutes. If you like a crunchy potato topping, place skillet under broiler, keeping a close eye on it until crust is golden brown. Serve while warm. Serves 8 PAIRS WITH SALENTEIN PORTILLO UCO VALLEY VEGAN PINOT NOIR Argentina $14.99 386631 CLINE FARMHOUSE VEGAN CALIFORNIA RED USA $17.99 120176
JACKFRUIT BOLOGNESE 2 x 400 ml cans young jackfruit in brine, drained and rinsed 2
1 tbsp (15 ml) grapeseed oil 1 large white onion, minced
1 large carrot, diced 2 ribs of celery, diced 3 garlic cloves, minced 2 tbsp (30 ml) tomato paste 2 tbsp (30 ml) low sodium soy sauce or tamari 1 tbsp (15 ml) white wine vinegar 1 tsp (5 ml) dried oregano ½ tsp (2.5 ml) smoked paprika 1 bay leaf ½ tsp (2.5 ml) red pepper chili flakes ½ tsp (2.5 ml) kosher salt ¼ tsp (1 ml) freshly ground black pepper 1 x 28 oz can (796 ml) no salt added, diced tomatoes 1 cup (250 ml) vegetable stock 1 lb (500 g) Fusilli Lunghi Con Buco pasta (or vegan pasta of your choosing) chopped fresh basil leaves, for garnish vegan Parmesan, for garnish (can sub regular Parmesan, if not vegan) 1 Start by preparing jackfruit. In a large saucepan, place jackfruit and cover with 2To save time when preparing jackfruit, look for prepared and shredded jackfruit in refrigerator section of grocery store. Start recipe at step 2.
LENTIL SHEPHERD’S PIE 1 tbsp (15 ml) grapeseed oil 3 yellow onions, diced 5 garlic cloves, minced 1 tsp (5 ml) dried thyme leaves ½ tsp (2 ml) dried rosemary leaves ¼ cup (60 ml) tomato paste ½ cup (125 ml) vegan dry red wine, such as Cline Farmhouse California Red 1½ cups (375 ml) green lentils, rinsed 4 cups (1 L) vegetable stock 2 lbs (1 kg) peeled and roughly chopped yellow potatoes ¼ cup (60 ml) almond butter or tahini 1 tbsp (15 ml) low sodium soy sauce or tamari
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