Mushroom and Leek Toast
Makes about 6 large toasts
- 6 thick slices of hearty bread, rubbed with garlic, toasted and drizzled with olive oil (I made this with some sun dried tomato and olive bread. I'll share the recipe soon)
- 4 oz / 115 g each of fresh shiitake and cremini mushrooms (or you can substitute other varieties), wiped with a damp cloth, stemmed and sliced
- 3 leeks, white and light green parts, cut into quarters lengthwise and thinly sliced
- 2 shallots, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup chopped parsley
- 1 1/2 teaspoon fresh thyme, finely chopped
- 1 cup white wine
- 1 tablespoon non-dairy butter (I used Earth Balance)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
2. Toss in the mushrooms and cook, stirring occasionally, until they start to brown or about 5-7 minutes.
3. Add the garlic, leeks, thyme, salt and pepper and cook until the leeks have softened and the garlic is fragrant, about another 5 minutes.
4. Pour the wine in and turn up the heat to medium-high. Cook until the liquid has reduced by about half, which should take 5-7 minutes. Mix in the parsley. Taste, adjust the seasonings and serve warm on top of toasted bread.
Roasted Sweet Potato Salad with Black Beans and Chili Dressing
Adapted from a recipe Mark Bittman wrote for the New York Times
Serves 6 as a side, 3 as main course
- 1 lb / 455 g sweet potatoes, peeled and cut into about 3/4 inch dice
- 1 large red onion, chopped into pieces a bit smaller than the potatoes
- 1 yellow or red bell pepper, chopped into about 1/2 inch squares
- 1 15 oz / 425 g can black beans, rinsed and drained
- 1/4 cup plus 3 tablespoons olive oil
- 2 garlic cloves
- 1 jalapeño, roughly chopped and seeded if you don't like heat
- 1/8 cup lime juice, approximately the juice of 3 limes
- 3/4 cup chopped cilantro
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
2. While the vegetables are cooking, process or blend the oil, lime juice, jalapeño, garlic, remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper until the dressing is smooth.
4. Once the vegetables are roasted, put them in large bowl, pour the dressing over them, add the beans, pepper and cilantro and mix until all the ingredients are coated in the dressing. Taste and adjust the oil, lime juice and seasonings to taste. Chill for a couple hours (although I have eaten this salad warm and it's just as delicious) and serve.
Banana-Berry Caribbean Crisp
Inspired by Banana Crumble in Colleen Patrick-Goudreau's "The Joy of Vegan Baking"
Makes 4-5 servings
- 2 bananas, cut into about 1/4 inch slices
- 2 1/2 cups mixed berries, fresh or frozen (I used a frozen mix of blueberries, blackberries, raspberries and strawberries from Trader Joe's)
- Juice of 1/2 lime
- 3 tablespoons dark rum
- 3 tablespoons maple syrup
- 1/2 cup quick oats
- 1/2 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1/2 cup dry unsweetened coconut
- 1/3 cup non-dairy butter (I used Earth Balance)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
2. Mix the oats, flour, sugar, coconut, non-dairy butter and spices using your hands until the the butter is evenly distributed and all the ingredients are evenly combined.
3. Cover the fruit with the topping. Press down on the topping with your hands to compact it and even it out. Bake for 20-25 minutes or until the top is golden brown. Serve warm with some creamy tofu topping.
Creamy Tofu Topping
Adapted from Whipped Tofu Topping in Colleen Patrick-Goudreau's "The Joy of Vegan Baking"
Makes about 3 cups
- 1 1 lb / 455 g package of lite silken tofu
- 1/4 cup unsweetened almond or other non-dairy milk
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- A pinch of salt