Homemade Mushroom and Black Bean Burger

• Yellow Onion, Half, Diced
• 3 cloves of garlic, chopped
• Butter/Margerine, couple of knobs
• 1 package of mushrooms
• 1 can of black beans
• ground mustard seed
• onion granules
• cumin
• turmeric
• spicy brown or dijon mustard
• Panko bread crumbs
• celery salt (optional)
• egg (optional)

Part 1:

First I caramelized diced yellow onions in a pan

And then added the garlicI chopped up maitake mushrooms and sautéed them with the onions and garlic

In a ramekin I softened and melted butter and added a dash of better than bouillon — this mixture was then poured over the top of the mushrooms garlic and onions


Part 2:

I drained black beans and place them in a bowl.
I then added the spices: mustard seed, ground as well as onion granules celery salt, cumin, as well as turmeric.
To this mixture I also added a dash of spicy ground mustard.

Part 3:
The sautéed elements were then added to the bowl the black beans and mixed together. The loose mix was then placed into a food processor to create a finer, sticky or ground.

This mix combined with some Panko breadcrumbs and then mixed. I was unsure if the Panko helped create additional texture or if it dried out the recipe and made it break apart in the pan a little

Form into patties and cook both sides in the warm skillet used for the aromatics.

Paired with:

• Halved sweet potatoes, baked at 425˙ for 40 minutes
• Green beans dressed in olive oil, baked on sheet with sweet potatoes for 18-20 minutes

**Need to develop a stronger binding agent if keeping vegan, otherwise an egg would most likely work**

Easy Vegan Naan

Easy vegan naan- soft, fluffy flatbread perfect for serving alongside Indian inspired dishes or even using as a wrap or pizza crust. Only 7 ingredients and easy to make!

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: Side Dish

Cuisine: Indian

 

Servings: 8 servings

 

Calories: 170kcal

 

Author: Nora Taylor adapted from Budget Bites

Ingredients

• 1 teaspoon instant yeast
• 3/4 cup warm water
• 1 teaspoon granulated sugar
• 2 cups all purpose flour or white whole wheat flour
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 3 tablespoons coconut cream *may omit if needed
• 2 tablespoons olive oil
• Optional: melted vegan butter for serving, minced garlic or fresh herbs

Instructions

• Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
• Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
• Place the dough in a large bowl, cover with a tea towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
• After it rises, flatten the dough and divide into 8 pieces.
• Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.
• Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
• Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.

Notes

1. For the coconut cream, open a can of full fat coconut milk or coconut cream, and scoop out 3 tablespoons of the white, thick creamy part. May also substitute plain non-dairy yogurt (soy, almond, or coconut). Or leave it out, I have done this in a pinch and it worked fine.
2. You could probably leave out the olive oil to make it oil free, but I haven't tried it.
3. I haven't tested this with gluten free flour, but it would probably work ok. I would use a gluten free mix, such as Bob's Red Mill 1:1.
4. If you only have regular active yeast, that is fine, you will just need to let the dough rise for longer (1-1 1/2 hours).

Masoor Dal

 source: New York Times Cooking by Nigella Lawson

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 cup finely chopped onion
• 2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 1 Thai or bird's-eye red chili
• 1 cup red lentils
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 1 teaspoon ground ginger
• 1 cup canned chopped tomatoes
•  Salt
• 3 tablespoons chopped cilantro
•  Pieces of coconut flesh from a fresh coconut (optional)
• 
  

PREPARATION

1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
2. Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
3. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
4. To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Gỏi Cuốn Chay

 Found on: https://www.196flavors.com/vietnam-goi-cuon-chay-summer-rolls/

Inspired by one of our favorite local restaurants:

https://www.pholangthang.com

Gỏi Cuốn Chay (Summer Rolls)

Gỏi cuốn chay is the vegetarian version of Vietnamese spring roll or summer roll, which consists of herbs, vegetables and tofu wrapped in rice paper.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Appetizer

Cuisine: Asian, Vegan, Vegetarian, Vietnamese

 

Servings: 4 rolls

 

Author: Mike Benayoun

Ingredients

• 4 rice paper wrappers (bánh tráng)
• 0.67 oz. lettuce (optional)
• 0.33 oz. dried shiitake (or wood ear mushrooms), rehydrated, and thinly cut in strips
• 0.17 bunch basil (leaves only)
• 0.17 bunch mint (leaves only)
• 0.17 bunch cilantro (leaves and stems)
• 0.33 carrot , julienned into thin matchsticks
• 0.33 cucumber , thinly julienned
• 2.67 oz. very thin rice vermicelli
• 4 oz. firm tofu , thinly sliced

Instructions

• Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes until tender.
• Drain and rinse in cold water. Set aside.
• Fill a large bowl with hot water to moisten the rice paper wrapper.
• Submerge one dry rice wrapper in the water.
• Place the moistened wrapper flat on a plate, cutting board or dampened cloth.
• Place a small portion of each ingredient, including salad, herbs (basil, cilantro, mint), tofu and vegetables (carrot, cucumber, mushroom) on the bottom side of the wrapper closest to you.
• Add rice vermicelli.
• Wrap the roll up by taking the edge closest to you and flipping it up over the filling.
• Gently roll the filling up until reaching the halfway point, then pull the sides in and roll it the rest of the way.
• Serve with hoisin sauce, peanut sauce or nước chấm.

Some ideas for Vegan Thanksgiving main dishes

 https://simple-veganista.com/apple-fennel-sage-lentil-loaf/

https://www.delish.com/cooking/a26963648/vegan-meatloaf-recipe/

And some sides:

I followed this recipe and used a blender to make it very smooth:

https://minimalistbaker.com/vegan-garlic-mashed-cauliflower/

CAULIFLOWER

• 2 heads cauliflower
• 4 Tbsp vegan butter* (or olive oil)
• 3-4 cloves garlic* (minced)
• ~1/2 tsp sea salt (to taste)
• 1 pinch black pepper
• ¼ - ½ cup unsweetened plain almond milk (to help with pureeing)

FOR GARNISH optional

• Fresh parsley or chives
• Vegan parmesan cheese

Instructions

• Cut cauliflower into even florets and steam in a large pot with a steamer basket (covered) until very tender - about 15-20 minutes depending on size of pot and cauliflower florets. Remove from heat and set aside uncovered to cool slightly.
• In the meantime, sauté the garlic in the vegan butter in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Or, you can keep your garlic raw for a punchier, stronger garlic flavor! Turn off heat and set aside.
• Transfer half of the cauliflower to a food processor (or use an immersion blender to purée cauliflower in a pot or saucepan) and process until puréed. (The amount of cauliflower you’re able to purée at once will vary based on the size of your food processor). Then add half of the garlic butter as well as half of the salt and pepper and process until well combined.
• Taste and adjust flavor as needed, adding more salt and pepper to taste, garlic for intense garlic flavor, vegan butter for buttery flavor, or almond milk to help the cauliflower purée. Note: You could even blend in a little nutritional yeast to add cheesy flavor, or vegan cream cheese for more creaminess (optional).
• Transfer to a mixing bowl or serving platter and cover to keep warm. Then repeat this blending and seasoning process until all the cauliflower is whipped and seasoned.
• Garnish with herbs and vegan parmesan cheese (optional), and another sprinkle of salt and pepper and serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.
  
  

Green Beans

I took my green beans that were washed and trimmed and did a quick par boil.

I heated olive oil in the pan, added almond slivers to brown, added garlic and ginger. Added cut green beans as well as a touch of red wine vinegar, Briggs liquid amino‘s and garlic powder and tried to get some color on the sauté.

Gravy!

I made vegetable stock a vegetable stock using "Better than Boullion" Garlic Broth, added some miso and puréed cannellini beans, nutritional yeast, a touch of Braggs liquid amino‘s, and some flour and olive oil to thicken up. I ended up blending in a blender to really thicken the gravy and smooth.

We've made this mushroom gravy in the past:
https://scoffingescoffier.blogspot.com/2011/12/mushroom-and-miso-gravy.html

https://yupitsvegan.com/vegan-gravy/

Ingredients

• 1 tbsp olive oil (increase to 2 tbsp for a richer flavor and texture)
• 1 yellow or white onion diced
• 2 cloves garlic minced
• 1 tsp poultry seasoning (see note)
• 1 tbsp miso (dark miso is best, but you can use any kind)
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 cup low-sodium vegetable broth (I use all-natural vegan "chicken" flavored broth)
• 1 and 1/2 cups cooked cannellini beans (1 standard can) rinsed and drained (or use other white beans such as great northern)

Instructions

1. Heat the oil in a nonstick pan over medium heat. Add the diced onion when the oil is hot. Cook the onion, stirring intermittently, until the onion is well-browned. (This adds color and flavor to the gravy!)

2. Add the garlic and poultry seasoning and stir to combine. Add the miso and nutritional yeast and cook for 30 seconds more. Add the soy sauce, vegetable broth, and cooked beans to the pan, stir, and bring to a gentle boil, taking care to scrape any solids from the bottom of the pan; then turn off the heat. The purpose of this step is just to heat the mixture, so don't cook it for longer than needed, or some of the liquid will cook out and your gravy will be too thick.

3. Remove from the heat, transfer to a blender, and blend until smooth. You can also use a food processor or immersion blender, but may need to blend for more time to get the beans fully processed. Add more vegetable broth if needed to thin to your desired texture. This vegan gravy is designed to be thick but pourable.

4. Serve warm, with mashed potatoes, biscuits, or whatever dishes you desire!

Bedfordshire Clangers

I fell in love with these watching the Great British Baking Show. Awesome handpie perfect for a day of hard work or a long hike.


I made mine veganish with some homemade "pork-ish" seitan — I still used an egg glaze but you can brush with olive oil to get a similar color crust.


https://www.foodandwine.com/recipes/pork-and-apple-bedfordshire-clangers

Ingredients

PASTRY:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 2 sticks unsalted butter, cubed and chilled
• Ice water

FILLINGS:

• 1/2 pound ground pork shoulder
• 1/4 cup finely ground fresh breadcrumbs
• 1 tablespoon finely chopped sage
• 1 small garlic clove, minced
• Kosher salt
• Pepper
• 1/4 teaspoon granulated sugar, plus more for sprinkling
• 1/2 teaspoon ground ginger
• 1/4 teaspoon plus 1/8 teaspoon ground allspice
• Freshly ground nutmeg
• 1/4 cup chicken stock
• 2 Honeycrisp apples (1 pound total)—peeled, cored and cut into 3/4-inch pieces
• 2 tablespoons dark brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 large egg, lightly beaten