Vegan Shabbat meals & dishes
I sometimes need to produce a vegan meal, or add vegan options to a meat meal.
I look for dishes that are good enough to tempt not merely carnivores, but even foodies.
So, I'm starting this thread and when I find a good one, I'll add it.
This Roasted Eggplant With Spiced Chickpeas form the NYTimes is not only wonderful, it is wonderful at room temperature. Nice for Shabbat lunch. http://www.nytimes.com/recipes/12786/...
The eggplant part if very traditional, i.e. drenched in olive oil. Vegans often need or can afford the calories. The chick pea filling uses only a bit of oil.
I think it would look pretty with eggplant rounds placed at the rim of a platter, and the chickpea filling piled n the center. And work better with the eggplant-o-phobes at the table.
Well, in the States I buy it, but here in the UK, I couldn't find plain seitan so I just made more falafel. I was going to try with tofu but my wife could only find the silken kind, which wouldn't have held up to the sauteeing well. How I make it? Just sautee it with a shawarma rub that has turmeric, cumin, cinnamon, garlic, paprika and coriander.
In short, you add dry flavorings that strike your fancy,
add just enough water to bring it together in a ball of dough, knead for a few minutes,
let rest for about 15 minutes
slice and simmer in broth or bake in a log shape.
I can point you towards more specific recipes if you like.
Just made Smitten Kitchen's Warm Butternut Squash with Chickpea salad. I made cooked all the ingredients before Shabbat and made the dressing ahead as well. Tossed the warm squash (I have a warming drawer but a platta would work too) just before serving. Great main for vegans and side for everyone else.
I have both vegan and omnivorous guests coming. I am making beef burgundy for the meat main, planning to serve it with rice, asparagus, and salad.
But I think I really aced the vegan man/vegetable side dish.
I made a simple vegan curry, enhancing the flavor by browning onions and red peppers in a minimal amount of olive oil, then simmering them with tomatoes and red dal. I blended the curry spicing with an emphasis on ginger (I use the minced, jarred)
Then I cut acorn squashes into thirds lengthwise and baked them soft. then I spread a thin layer of the red curry over the bottom of a pretty, oven-to-table baking dish, placed the squash shells pulp side up on the layer of curry, and spooned curry into each shell. This was all super-easy, albeit sauteeing does take time.
It's delicious. And the orange, curry-filled squash shells sitting on a bed of red curry look gorgeous.
Over yom tov I remembered another recipe I saw in the last issue of Vegetarian Times that looks great. I haven't made it, so I can't report on taste, but the recipe sounds like it will taste great, and look even better. It's not up on their website yet, but I imagine it will be eventually. It's called Wild Rice-Stuffed Pumpkin. You make, in a skillet, a blend of wild rice, spinach, mushrooms, onion, celery, garlic, sage, thyme, corn, kidney beans, and toasted pecans. Once all that stuff is sautéed together, you stuff it into a cooking pumpkin, and bake it. It's on p. 71 of the October 2012 issue.
This is a huge hit at meals. I made it thinking it was basically a twist on matzoh ball soup but it was so filling, the rest of the meal was barely touched: http://www.theppk.com/2011/11/dilly-s...
Overall, I've never had a bad recipe from that site. I'm not vegan, but their recipes for pancakes and chocolate-pumpkin bread (more like a cake) are go-to recipes for me now. They have the added bonus that they don't require any "fake" non-vegan stuff other than soy or almond milk.
Chopping the dried rosemary can be tricky if you don't have a spice grinder. I don't have one so I've found that soaking the rosemary in very hot water while I'm preparing the other parts of the stew prevents the rosemary from jumping all over the kitchen when I chop it. Also, I add the water to the dumpling mixture for more flavor.
I was totally not paying attention when I read the recipe And put fresh rosemary on my shopping list. Didn't end up buying it, bc it looked brown, so I bought thyme and mushrooms instead. Mushroom and lentil soup for dinner...
I don't have a spice grinder either, but I find certain brands of dried rosemary are crumbled finer than others. I usually just crumble it between my fingers and no one gets stabbed in the mouth.
I make my regular chili recipe but use the lightline fake ground beef. That's a hit with the vegans. Lately I've been making stews for my vegan relatives for Yom Tov meals but not all would work for Shabbat lunch if you don't heat up things with sauce (although Friday night would be fine). Africa Peanut Stew from the Moosewood Cooks at Home was a BIG hit with all on Rosh Hashana. Making North Aftrica Couscous Paella from the same cookbook tonight (but I never made it before so can't comment). I've also made tofu/spinach filling for puff pastry for a calzonish Vegan main dish.
I'm a devout carnnivore but this time of year we do a couple of hearty dishes that are coincidentally vegan. One is ribollita, an Italian kale and bean soup that is thickened with bread and the other is a root vegetable goulash - essentially a standard goulash recipe but substituting cubed root vegetables (beets, parsnips, celery root, squash) - works even better if you roast the vegetables first.
The River Cafe ribollita recipe is my favorite and it's lower down in this article:
I made the following two recipes recently:
Lebanese Lentils, Rice and Caramelized Onions (Mujadara)
Modified from a recipe courtesy Aarti Sequeira
Prep Time: 5 min Cook Time: 1 hr 20 min Level: Easy Serves: 6 servings
1 cup brown or green lentils, sorted for debris and rinsed
½ cup extra-virgin olive oil
1 teaspoon cumin seeds
½ teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
¾ cup basmati rice
½ teaspoon ground cumin
½ teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional
Put the lentils into a medium saucepan and add enough cold water to cover the lentils by about an inch. Bring to a boil over medium-high heat, then reduce to a simmer, until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
As the lentils cook, heat the oil in a large skillet over medium-high heat. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. (N.B.:Took far longer; closer to an hour.) Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne, and the cinnamon stick; saute about 1 minute.
Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1½ teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt. (This is from the original recipe, not from me, Queenscook.)
The following was good both milchig and parve:
Modified from EatingWell: June/July 2006
Active Time: 20 minutes
Total Time: 45 minutes
1 tablespoon canola oil
1 medium onion, diced
I added 1 package soy ground meat (Mexican flavor) into the veggie saute.
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh [I used canned]
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese [for a parve version, I used Daiya pepperjack cheese]
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt [and ground meat, if using] and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.