Roasted Squash and Carmelized Onion Soup Au Gratin

We all have one of "those" days once in a while.  You know, the character building type where you get home and ask..."Where is my big glass of wine and comfort food?"  I had one yesterday.  We were short at work, I wasn't feeling the best due to a cold, and I felt like I was wishing there were 3 Amys to do my job as it seemed like there was not enough time to get everything done.  Alright, so maybe it wasn't so bad...at least my coworker's and I had time to laugh in between the chaos and joke about the glass of wine we would all be needing after work!  I was tired when I got home, but was in a good mood at least despite the character building day at work.  As I walked in the door I was feeling a bit chilled due to the cool weather that has found its way to Minnesota this week, and so I decided I needed a big bowl of something comforting and delicious for dinner.  Afterall, I needed something to go with my wine. My favorite soup came to mind, roasted squash and caramelized onion soup au gratin.  Who doesn't love a soup topped off with toasted bread and bubbly cheese? 

I hadn't made it in a while, and it was about time!  So I poured myself some wine and got to work.  Little did I know that a bit of the sort of work day I had would follow me home...as I was trying to unclog the cooking spray so I could roast my squash to go in the soup I totally nailed myself in the face.  So I admit, it was rather funny, and at least I didn't get my eyes...but really?  I hadn't even drank but a few sips of wine either!  Luckilly the rest of the soup making went smoothly and my kitchen was starting to smell of sweet onions and herbs from the pot simmering on the stove.  By the time I had ladled the soup into a bowl, topped it off with toasted bread and cheese and broiled it to perfection I was about drooling.  It was just as amazing as it always is.  Sweet squash and caramelly onions, fragrant herbs, and crusty bread with ooey gooey cheese...pure deliciousness!  I can't believe I haven't shared this one on my blog yet, but it is amazing, and sure to make you forget anything unpleasant that happened earlier in the day.  What Wednesday?  Did that really happen?  Well, if you would like to enjoy some for yourself, here is the recipe!

Roasted Squash and Carmelized Onion Soup Au Gratinserves 4

This is the perfect fall soup, great for warming you up on a dreary fall or winter day! This is my absolute favorite soup recipe.

Ingredients:
1 large kabocha or buttercup squash, cut in half from top to bottom, and seeded
non-stick spray
2 Tbsp olive oil

3 medium red onions, halved and sliced thinly
6 garlic cloves, pressed
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1/4 tsp pepper
1 tsp salt, or to taste
1/4 cup white wine (of the quality that you would drink)
4 cups veggie stock
1 baguette, cut into 1 inch thick slices (there should be 12), and toasted
6 oz gruyere cheese, grated
6 oz mozzarella cheese, grated

Heat the oven to 475, and line a baking sheet with foil. Spray with non-stick spray, and place squash cut side down on the sheet. Roast for about 40 minutes or until tender. Remove from oven and let cool slightly, then remove skin, and cut flesh into large cubes, and set aside. In a large dutch oven or pan, heat the oil, over medium heat and add onions. Cook, stirring occasionally until starting to turn golden and carmelizing, about 10-15 minutes. Add the garlic, bay leaf, and herbs, as well as salt and pepper, and cook for a minute, stirring constantly. Add wine, and scrape up any brown bits or carmelization on the bottom of the pan. Add the stock and squash cubes and bring to a boil. Lower to a simmer and let cook for at least 20 minutes until squash is falling apart. Add more salt if needed. Turn the oven on to broil. Ladel the squash into 4 large shallow bowls, and top each with 3 pieces of toasted baguette, and the gruyere and mozzarella cheeses. Place under the broiler, and broil until the cheese is brown and bubbly, about 3 minutes more or less depending on the oven. Let cool a few minutes, then serve!

Italian Stuffed Eggplant

I had the urge to buy eggplant at the store last Saturday but I had no idea what I was going to do with it.  That is the fun part I guess when you impulse buy produce.  It was local and it looked really fresh so I couldn't resist.  The thing I love about eggplant is it is a blank palette of sorts, able to soak up whatever delicious flavors you choose to add to it.  So Sunday the question was what to make?  Eggplant parmesan sounded too heavy and bready so I decided on stuffed eggplant.  I guess I kind of wung it on this one having no recipe, which was a bit brave since I was making it for me and my boyfriend Scott who hasn't had a whole lot of exposure to eggplant.  Good thing he is always a good sport and tries my experiments along with me. 

I sauteed the inner part of the eggplant along with onions, bell peppers, garlic and Italian herbs, and combined it with cheese to make a delicious filling, then bathed it in my home made roasted tomato sauce (but in the recipe below I have just specified a can of tomatoes to make it easier on you should you choose to make it), and baked it until bubbly.  It was beautiful! 

I have to admit I was rather proud of how it looked and it smelled like a lasagna!  It was delicious as well thank goodness, a successful experiment.  I will definately be making it again if I get my hands on more eggplant before they go out of season!  It is a lot easier to make than it looks, so I would encourage you to try the recipe as well! 

Italian Stuffed Eggplant

Serves 2-4

Sauce:

1 tsp olive oil

2 garlic cloves, minced

1 tsp red pepper flakes

1 Tbsp balsamic vinegar

1 15 oz can fire roasted tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds
sea salt and freshly ground black pepper to taste

Eggplants:
2 medium eggplants
1 Tbsp olive oil
1 small red onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 tsp dried basil
1 tsp dried oregano
sea salt and freshly ground pepper to taste
1 oz grated parmesan cheese
5 oz shredded mozzerella cheese

To make sauce, heat olive oil in a medium saucepan over medium heat. Add garlic and red pepper and saute for 30 seconds, then add balsamic, tomatoes, herbs, sea salt and freshly ground black pepper to taste.  Let simmer for 20 minutes to develop flavor, then remove from heat and keep warm. 
To prepare eggplant, heat oven to 400 degrees, and line an 11x7 inch baking dish with foil.  Spray foil with spray and set aside.  Halve each eggplant lengthwise and scoop out middle of each halve leaving a 3/4 inch boarder.  Chop insides for filling.  In a large skillet, heat 1 Tbsp olive oil and add onions.  Saute for about 5 minutes until softened and add garlic, eggplant, peppers herbs, and sea salt and pepper to taste. Saute until eggplant is very soft, another 5-7 minutes, then remove from heat and stir in 1/2 the tomato sauce, parmesan and 4 oz of the mozzerella reserving the rest for topping.  Place eggplants cut side up in dish, and stuff each with the eggplant mixture dividing evenly between the 4 halves.  Top with remaining sauce, then place in the oven and bake for about 30 min.  Add cheese after they are heated through and eggplant shells are tender and bake until it is starting to bubble another 5 minutes. Serve hot. 

Wild Mushroom Barley Risotto

A chill is in the air, and risotto season is here once again!  There is nothing I love more than sitting down to a bowl of creamy comfort food for dinner on a chilly day, or just when I am craving a food hug.  A few years ago when I first discovered the deliciousness of risotto, I would make it about 3 times a week in the cool months, not even counting the sweet risotto dessert I would make quite often.  It was something that I would come home from work wanting, so creamy and rich, and the best part was I could make it with whatever I had on hand and in my pantry.  Arborio rice is so delicious when cooked properly and it can be made very rich if you are in a naughty mood or veganized if not but still tastes just as delicious!  In the last year however, I have fallen in love with barley risotto.  Hulled barley needs a good soaking before cooking it if you want it to be ready faster, but I feel like I am getting more of a nutritional bang for my buck when I use it in place of the white rice. 

Last weekend when I came across a large selection of local mushrooms at the market, I had to buy them, because in my head I was invisioning a creamy dreamy mushroom risotto!  I thought it would be the perfect thing to make for me and my boyfriend Scott on Sunday for dinner.  I also grabbed some locally grown kale and crimini mushrooms as well as some truffled cheese and I was already looking forward to the deliciousness that would result.  Scott helped me grate the cheese and prepare the kale while I chopped the mushrooms and sauteed the crimini and it was wonderful to actually help me with dinner!  I suppose most of the time I am a control freak and I just do it all myself, but he is rather cute in the kitchen so I welcome his help.  Once the mushrooms were added to the risotto the kitchen was filled with the most wonderful earthy rich aroma...my mouth was watering and I couldn't wait for the barley to finish cooking.  It smelled even better once the truffled cheese had been added and truffle oil had been drizzled over it! 

It was as delicious as it smelled...hearty grains bathed in silky earthy mushroom sauce, dare I say it...heavenly!  Scott enjoyed it as well, even if the kale was a new thing to him.  I always appriciate that he is a good sport with my recipe experiments...luckilly this one was a success!  If you would like to try some, I have included the recipe. 

Wild Mushroom Barley Risotto

Serves 3-4

1 Tbsp olive oil

2 medium shallots, sliced
2 garlic cloves, minced

3/4 cup hulled barley, soaked for at least 2 hours in water

1 tsp dried rosemary

1 tsp dried thyme

1/4 cup white wine

4 cups mushroom (or veggie) stock, heated to almost boiling

sea salt
freshly ground pepper
7 cups assorted mushrooms, sliced
2 cups kale, torn into bite sized pieces
4 oz grated Cacio Di Bosco Tartufo cheese or other truffled cheese, grated (if not available pecorino romano or  parmesan will do)
truffle oil, for finishing
1 oz Cacio Di Bosco Tartufo shaved, for garnish


In a large stockpot, heat 1 Tbsp olive oil over medium heat and add shallots.  Saute until translucent, about 5-7 minutes.  Add garlic, herbs and barley and saute a minute more.  Then add wine, 1 cup of stock, and sea salt and pepper to taste.  Let simmer and stir occasionally until the barley has absorbed most of the liquid.  Add another cup of stock, and let absorb.  Repeat with remaining stock, and when last cup has been added, add mushrooms and allow to cook until they are tender.  Add kale and cook until wilted and bright green.  Add shredded cheese, stir in and allow to melt, then taste for seasoning and add salt if needed.  When barley is tender and most of the liquid is absorbed, spoon into bowls, drizzle with truffle oil, and top with the shaved cheese. 

Roasted Squash and Barley Risotto with Tofu

Being that it is disgustingly cold in Minnesota right now, I have been big time craving comfort food!  Barley risotto has been on the menu a lot lately and my favorite way to prepare it is with roasted squash!  It is sort of an Italian Asian fusion recipe, being that I make it with tofu for protein, and it contains miso, and tamari, but also the squash, barley and arugula.  But it doesn't matter to me if it has a nationality, it is delicious and warming, full of flavor and comforting!  The barley has a wonderful slightly chewy texture that rice will not give you, the miso a salty flavor, and squash a slightly sweet but still savory note.  If you are chilled to the bone, this is the remedy!  I made it 4 times in a row last week because I enjoyed it so much!  Try it out if you are in need of something seriously good! 

Roasted Squash and Barley Risotto with Tofu

Serves 3

10 oz firm tofu, cut into small squares

3 Tbsp tamari
1 Tbsp honey
1 Tbsp peanut oil
2 cloves garlic, minced

1 medium kabocha squash, cut in half and seeds removed

1/4 cup white miso

1/4 cup nutritional yeast

2 Tbsp tamari
4 cups water
2 Tbsp olive oil
1 large shallot, thinly sliced
1 clove garlic, minced

1 cup pearled barley

1/4 cup mirin

freshly ground pepper

1 tsp dried thyme

1 tsp dried rosemary

sea salt

2 cups arugula

Preheat oven to 475 degrees.  Line 2 baking sheets with foil and spray with nonstick spray.  In a medium bowl, combine tofu, tamari, honey, peanut oil, and garlic, and toss to coat tofu well.  Spread out on one of the baking sheets and sprinkle with sea salt.  Roast in the oven for about 15 minutes, until crunchy at the edges, and browned.  Meanwhile, place squash cut side down on the other baking sheet and roast in the oven for about 30 minutes until tender.  When roasted remove from oven and let cool slightly, then remove skin, and cut into large dice.  To make risotto, in a medium stock pot, combine miso, nutritional yeast, tamari, and water and heat on medium until miso dissolves, then lower to a simmer. In another large pot, heat olive oil and add shallot and saute until very soft, and starting to caramelize, about 7 minutes. Add garlic and barley and cook until barley is fragrant, about 1-2 minutes. Add wine to deglaze, then a little pepper to taste as well as about 1/2 cup miso broth, and thyme. Let barley absorb broth, then add another half cup, stirring often, until all the broth has been used up. When barley is cooked through, and all broth has been used, stir in tofu, roasted squash and arugula.  Add sea salt if desired (I didn't need any as it was salty enough without it) .

Whole Wheat Papardelle with Roasted Sunchokes, Carrots, and Pecorino Romano

My Dad gave me a pasta machine a couple Christmases ago, but up until now, I have only used it to make lasagna noodles.  I was at the Heartland Restaurant in St. Paul recently and they had this wonderful hand cut wild rice flour papardelle with golden turnips, chanterelles and parmesan cream.

The pasta had a nice hearty texture due to the nature of the flour used in it, nothing like I have expirienced with a pasta before!  It was so good that I was inspired to try my hand at making some pasta myself!  I used whole wheat flour in mine however, since I don't have a grinder that will grind the wild rice fine enough.   The whole wheat turned out to be just as hearty and still have that wonderful texture.  I decided to pair my hearty pasta with roasted carrots and sunchokes, since I had come across some beautiful locally grown ones.  I finished the pasta off with garlic, thyme and a little pecorino romano cheese. 

It was so simple and yet so good!  Comfort food fit for the coldest winter night.  And why not make your own pasta when you are cooped up inside due to the winter chill!  Here is the recipe if you would like some for yourself! 

Whole Wheat Papardelle with Roasted Sunchokes, Carrots, and Pecorino Romano

Serves 3
Pasta:
3/4 cup whole wheat flour
1 tsp sea salt
1 egg
1-2 Tbsp water
1 tsp sea salt

4 medium carrots, sliced on the diagonal

6 medium sunchokes, sliced thinly on the diagonal

olive oil
4 large garlic cloves, minced
3 Tbsp toasted pine nuts
1 tsp dried thyme
sea salt
freshly ground black pepper
1 1/2 oz pecrrino romano cheese, shaved

To make pasta, mix together flour and sea salt in a bowl.  Make a well in the center, and crack the egg into it.  Add 1 Tbsp water, and start slowly mixing in flour and incorporating it into the wet ingredients.  Mix until all flour is incorporated and a soft but not sticky smooth dough is formed (if you need to add more water if dough is too dry).  Divide dough into 2 pieces, and flatten each slightly.  Lightly flour each, then send through a pasta maker until the dough is a very long thin sheet.  (alternatively, roll each out until very thin with a rolling pin on a lightly floured surface).  Cut each into 1 inch thick strips, and set aside on lightly floured parchment.  Place a large pot of salted water on the stove and bring to a boil.  Meanwhile, Preheat oven to 475 degrees, and line a baking sheet with foil.  Toss carrots and artichokes with just enough oil to coat and spread out on sheet.  Roast until starting to brown at the edges, about 15 minutes.  When your pasta water has come to a boil, cook pasta for about 2 minutes, or until it floats to the surface.  Heat 2 Tbsp olive oil in a large pan, and add garlic, pine nuts, and thyme.  Cook for a minute until garlic is fragrant, then add cooked pasta, roasted veggies, and sea salt and pepper to taste.  Mix well until heated through, then transfer to plates and sprinkle with pecorino romano and serve!

Vegan Roasted Vegetable Lasagna

I love a good home made lasagna.  Especially one filled with lots of roasted veggies with a nice savory tomato sauce and ricotta filling in between the layers.  My Dad got me a pasta machine a few years back, and I have always enjoyed making my own noodles for it as well.  It is kind of fun being like a little kid putting the dough through the machine, but instead having it be edible and not play dough.  I have made a version of veggie lasagna many times in the past, but it has always been filled with lots of ricotta and cheese.  This weekend I was having my boyfriend Dave over for dinner and wanted to make something delicious like lasagna.  However, it being after the holidays, and me cooking more vegan dishes lately I decided to veganize my original lasagna recipe, using tofu in place of the ricotta and non-dairy cheese.  Also, Dave doesn't tolerate dairy well, so I thought if it turned out it could be something I could make again.  Maybe it was a risk making something that was this much of an experiment when having a dinner guest, but I figured, worst case scenario we would have to go out to eat somewhere.  But that wasn't needed, there were no kitchen disasters or me throwing away something inedible.  On the contrary, the lasagna turned out much better than I expected! 

The tofu enhanced with nutritional yeast and miso, also filled with herbs and lots of garlic and onions was a dead ringer for ricotta! The roasted vegetables I had added were a nice addition as well adding flecks of color throughout the lasagna.  I enjoyed it very much, it was so warm and comforting, and of course I had wonderful company to enjoy it with!  Dave told me it was the best lasagna he had ever eaten, which meant a whole heck of a lot to me!  I don't know if I would say it was the best, having sampled a lot of decadent cheesy lasagna in my life, but as far as vegan goes it was awesome.  I have shared the recipe below if you are interested in some damn good vegan lasagna! 

Vegan Roasted Vegetable Lasagna

Serves 6

Roasted Vegetables:

2 large carrots, thinly sliced on the diagonal

2 cups broccoli, cut into small florettes
10 mushrooms sliced
olive oil

Sauce:

1 Tbsp olive oil
2 large garlic cloves, minced
1/2 tsp red pepper flakes
2 Tbsp balsamic vinegar
1 28 oz can fire roasted crushed tomatoes
1 15 oz can tomato puree
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp dried parsley
1/2 tsp dried fennel seeds
1 tsp sea salt (or to taste)
freshly ground pepper to taste
Filling:
1 large onion
1 Tbsp olive oil
1 12 oz box silken tofu, pureed
2 10 oz bricks extra firm tofu, crumbled
1/4 cup white miso
1/4 cup plus 2 Tbsp nutritional yeast
4 cloves garlic, minced
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp dried parsley
1 tsp sea salt (or to taste)
1/2 tsp freshly ground pepper
a large pinch of nutmeg
8 oz Daiya mozzarella (or other vegan shredded mozzarella)
Assembly:
12 oz vegan fresh lasagna noodles, or 1 12 oz pkg whole wheat lasagna noodles
8 oz Daiya mozzarella (or other vegan shredded mozzarella)

For roasted vegetables, preheat the oven to 475 degrees, and line a sheet pan with foil.  Toss vegetables with just enough olive oil to coat, and spread out on sheet.  Roast until tender and starting to brown at the edges.  Remove from the oven and set aside. 
To make sauce, add 1 Tbsp olive oil to a medium saucepan on medium heat, and saute garlic and red pepper flakes until fragrant, about 1 minute.  Add balsamic vinegar, tomatoes, herbs, and sea salt and black pepper to taste.  Bring to a simmer and cook for about 15-20 minutes to allow the flavors to develop.  Taste for seasoning, season with more salt if necessary and set aside. 
Meanwhile, to make "ricotta" filling, heat a medium skillet over medium heat.  Add 1 Tbsp olive oil, and onions, and saute until softened, about 5 minutes.  Place onion in a large bowl, and combine with other filling ingredients, and mix until well blended.  
To assemble lasagna, spray a 9x13 inch deep pan with non-stick spray.  Spoon a little sauce over then bottom of the pan, then cover the bottom with a layer of lasagna noodles, then 1/3 of the "ricotta", then 1/3 of the roasted veggies.  Spoon a little sauce, about 2/3 of a cup over the veggies, then top with another layer of noodles, half the remaining ricotta, 1/2 the remaining veggies, and a little more sauce.  Cover with another layer of noodles, the remaining ricotta and veggies and a little more sauce.  Top with a layer of noodles, the rest of the sauce, and sprinkle 8 oz shredded "mozzarella" over the top.  In a 375 degree oven, bake the lasagna, covered with foil for 45 minutes, or until bubbly, then uncover and bake another 10-15 minutes to melt the cheese.  Remove from the oven and let sit 10-15 minutes, then cut into 6 pieces and serve!

Carmelized Fennel and Barley Risotto with Toasted Walnuts

I was at Heartland Restaurant in St. Paul recently and was served some delicious barley risotto.  It was golden beet with parmesan cream, absolutely heavenly!  I am a risotto lover, but I had only had risotto with rice before that.  So this wonderful barley risotto inspired me to try making some at home!  I wanted to create a vegan version, however, but still have it be as mouthwatering and warming as its rich cousin.  Although I had beets on hand, I decided to go with a carmelized fennel risotto. 

First, I made a broth from miso, tamari, and nutritional yeast, to give the risotto a savory cheese like flavor without having any.  I caramelized some fennel and shallots, added a bit of garlic, mirin, and thyme, and stirred away.  It smelled wonderful, and a few preliminary taste tests revealed that it was becoming delicious!  At the end I stirred in some lemon juice and zest to brighten the flavor.  I sprinkled the finished risotto with walnuts for some crunch and protein, and dove in.  It was delicious, warming, rich, and everything I was hoping it would be but better!  The miso broth added so much flavor without needing any sort of cheese, I was amazed!  It was a nice big bowl of vegan comfort food!  I will definately be making many versions of barley risotto this winter! 

Carmelized Fennel and Barley Risotto with Toasted Walnuts
Serves 3

1/4 cup white miso
1/4 cup nutritional yeast
2 Tbsp tamari
4 cups water
2 Tbsp olive oil
1 large shallot, thinly sliced
1 large fennel bulb, thinly sliced
1 clove garlic, minced
1 cup pearled barley
1/4 cup mirin
freshly ground pepper
1 tsp dried thyme
juice of one lemon
1 tsp organic lemon zest
sea salt
toasted walnuts

In a medium stock pot, combine miso, nutritional yeast, tamari, and water and heat on medium until miso dissolves, then lower to a simmer.  In another large pot, heat olive oil and add shallot and fennel, and saute until very soft, and starting to caramelize, about 10 minutes.  Add garlic and barley and cook until barley is fragrant, about 1-2 minutes.  Add wine to deglaze, then a little pepper to taste as well as about 1/2 cup miso broth, and thyme.  Let barley absorb broth, then add another half cup, stirring often, until all the broth has been used up.  When barley is cooked through, and all broth has been used, stir in lemon juice and zest, add sea salt if desired (I didn't need any as it was salty enough without it) .  Ladle into bowls, and top with toasted walnuts to serve!

Seitan in Mushroom Gravy with Fluffy Mashed Potatoes and Crispy Brussels Sprouts

Gravy...mashed potatoes...it was all sounding really good to me after running my butt off at work.  But not beef gravy, mushroom gravy!  I decided that I needed some vegan style comfort for dinner!  Fluffy mashed potatoes and all, not lacking in flavors or substance.  My Mom never made gravy with her mashed potatoes as a kid, and when I finally learned how to make it when I was in college, mushroom gravy became my favorite!  But I couldn't just eat mashed potatoes and gravy for dinner alone, so I decided that some seitan would be a nice protein addition to my mushroom gravy to be served over the potatoes.  My potatoes were made fluffy by sending them through a ricer, and adding soy milk and olive oil, and made flavorful with the addition of nutritional yeast and garlic...it was almost as if they contained parmesan cheese!  Me, not being one to ever serve simple mashed potatoes with just salt and pepper.  Who needs all the heavy cream and butter, I certainly didn't miss it.  I also included crispy brussels sprouts in my meal, because I can't resist them when they are in season...all crunchy on the outside with a bit of sea salt, like savory candy!  The meal as a whole was satisfying and as I enjoyed it, I definately was feeling comforted, almost like the food was giving me a hug from the inside.  Now, you may be thinking, what was I doing preparing a meal if I was so tired from work?  Well, it was almost theraputic to make it and then enjoy it...I didn't even think about the work I put in to prepare it, and it was all worth it when I tasted it!  The creamy potatoes, the savory earthy gravy, and the crunchy salty sprouts, it was so wonderful! 

Seitan in Mushroom Gravy with Fluffy Mashed Potatoes and Crispy Brussels Sprouts

Serves 3

Potatoes:

3 medium russett potatoes, peeled and cut into 2 inch chunks

water

sea salt

1 Tbsp olive oil

1 clove garlic, minced

1/4 cup soy milk, or as needed 

1/4 cup nutritional yeast

sea salt and pepper
Seitan and Gravy:
2 Tbsp olive oil
4 shallots, diced
2 garlic cloves
4 Tbsp whole wheat pastry flour

1 1/2 cups mushroom broth

3 Tbsp vermouth

1 Tbsp tamari

8 crimini mushrooms, sliced
1 16 oz container chicken style seitan

sea salt and freshly ground black pepper
Sprouts:
16 brussels sprouts, halved
olive oil
sea salt

Preheat your oven to 475 degrees with the rack set at the top position.  Fill a large stock pot with water, and add about a Tbsp of sea salt.  Add potatoes and bring to a boil.  Cook until tender, about 20 minutes, then drain.  Send through a potato ricer into a large bowl (or mash by hand), and add olive oil, garlic, soy milk (more if a thinner consistency is desired), nutritional yeast, and sea salt and freshly ground pepper to taste.  Set aside, and keep warm.  Meanwhile (and this can be done while the potatoes cook), make the seitan and gravy.  Heat 2 Tbsp olive oil in a medium stock pot.  Add shallots, and saute until softened, about 5 minutes.  Add the garlic and cook a minute, then add the flour, and cook for about 2-3 minutes, whisking constantly to keep it moving so it doesn't burn.  Slowly add the stock, and whisk constantly to prevent lumps.  Add the vermouth, tamari, mushrooms, and seitan, as well as sea salt and freshly ground pepper to taste.  Bring to a boil, then lower to a simmer and cook a few minutes until thickened and the mushrooms are cooked.  Set aside and keep warm while you make the brussels sprouts. Line a baking sheet with foil, and spray with non-stick spray.  Toss brussels sprouts with just enough oil to coat and spread out on sheet.  Roast until starting to brown and are crispy (about 15-20 minutes).  Sprinkle with sea salt.  To plate, mound potatoes on each plate, then spoon seitan and mushrooms along with gravy over each.  Spoon the brussels sprouts on the side, and serve!

Roasted Autumn Vegetable and Pasta Gratin

Sometimes indulgence is needed...I guess I was feeling like I was in need of a bit of comfort food tonigt, maybe it was the chill in the air or the lack of sun, but I decided that something creamy and with pasta would be nice.  So I dreamed up a roasted autumn vegetable and pasta gratin, and got set to making it! It was basically a fancy mac and cheese, but what would be the fun in calling it that?  Plus, my mac and cheese is always filled with vegetables.  Maybe I am not a purist, but I believe that they must be included.  You have to have some healthful element afterall!  When I need comfort food, I like it to be beautiful as well, so I roasted a wide range of colors of them...carrots, parsnips and brussels sprouts, as well as some leeks.  The orange carrots were the most beautful of course, but the green brussels sprouts and leeks, and yellow parsnips provided some variety.  It was almost like the colors of autumn leaves!  For my creamy sauce I used what I had on hand, but the theme seemed to be goat.  Goat milk, and goat gouda...that is why I say it had a goat theme.  Now, don't be thinking it was "goaty" in any way...it was absolutely delicious and creamy!  I love goat gouda for its flavor and ability to melt into things like gratins!  I also added some pecorino romano as well for saltiness even though it is not made from goat milk, but sheep.  I topped my fancy mac and cheese off with a crunchy panko walnut mixture before baking to bubbliness, and it was all really wonderful when it emerged from the oven all gooey and cheesy!  But even more wonderful was taking a bite with the crunch of the topping and the richness of the cheese...Mmmm!  The roasted veggies lended a slightly sweet flavor against the saltiness of the cheese which was delicious!  This isn't for anyone who just likes regular old mac and cheese with noodles and sauce but no veggies, but if you want to take advantage of autumn veggies as well as have a big bowl of comfort you should definately try this out! 

Roasted Autumn Vegetable and Pasta Gratin

Serves 4

2 large carrots, thinly sliced

2 large parsnips, thinly sliced
12 brussels sprouts, halved
2 leeks, thickly sliced
olive oil
8 oz whole wheat penne pasta (or other short pasta)

Sauce:
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup whole wheat pastry flour
2 cups goat milk
4 oz shredded goat gouda cheese
2 oz shredded pecorino romano cheese
1 tsp dried thyme
sea salt and freshly ground black pepper to taste

Topping:
1 Tbsp olive oil
1 cup panko bread crumbs
1/2 cup walnut pieces

Preheat oven to 475 degrees, and line two baking sheets with foil and non-stick spray.  Toss carrots and pasnips with just enough olive oil to lightly coat, and spread out on one of the sheets.  Do the same with the leeks and brussels sprouts and place them on the other.  Roast in the oven for about 15-20 minutes until browning at the edges and tender.  Remove from the oven and set aside, but keep the oven on.  Meanwhile, cook pasta according to package directions, and keep warm.  To make the sauce, heat olive oil in a large stockpot, and add the garlic.  Saute until fragrant, one minute, then add flour and cook another minute to get the rawness out.  Add milk slowly and whisking constantly to prevent any lumps from forming.  Bring to a boil and cook until thickened, about 2-3 minutes.  Remove from heat and add cheeses, thyme and sea salt and pepper to taste.  Whisk until cheese has melted, then add the roasted veggies and pasta to the pot.  Mix well to coat pasta and veggies in the sauce and then spoon the mixture into 4 gratin dishes.  In a bowl, mix together panko, olive oil and walnuts, and toss well.  Top gratins with the breadcrumb mixture and place in the oven until they are bubbly, crispy on top and starting to brown, about 4-5 minutes.  Remove from the oven, let cool a few minutes, and enjoy!

Mushroom Lentil Wild Rice Soup and Honeycrisp Apple Salad

There are many variations of creamy wild rice soup, especially here in Minnesota where it seems to be a standard item on many restaurant's menus.  It is funny how every store or restaurant claims that theirs is the best...which lead me to thinking I should create my own vegetarian version!  I decided that mushrooms were a must in my soup, because they love wild rice being that they are both so earthy.  I also included onions, carrots and garlic, but no celery, because I am really not a fan of it.  I believe that main dish soups need a protein source, and although chicken style seitan would have been delicious in this soup, I decided to go with lentils instead.  Nothing fancy, just what I had on hand the humble brown lentil.  Many wild rice soups are gut bustingly creamy...which is why many people love them, but I did not want mine to be.  Just rich enough to be satisfying, but still leave me feeling good after enjoying it.  So instead of the usual large amounts of butter and cream with white flour roux, I used olive oil with whole wheat pastry flour and a mixture of stock and soymilk instead.   It was still rich tasting and satisfying, and you wouldn't have known it was healthy.  The soup was wonderful...so much better than it's gut busting cousins!  Wonderfully earthy and silky...a wonderful marriage of flavors, a bowl of warming comforting goodness perfect for a fall evening! 

But of course, soup alone is not a full meal for me...so I made a light salad to go along with it!  And what better to feature in a salad this time of year than Honeycrisp apples?  They go wonderfully with bitter greens and shallots, so I included those as well.  Some roasted figs found their way into the mix, as well as some sweet and salty walnuts for crunch.  I dressed it all in a riesling vinaigrette, which happens to be my favorite because it is wonderfully sweet but has a nice tartness without being too acidic.  My last addition to the salad was a sprinkling of a locally produced cheese, Northern Lights Blue, which is actually made at the U of MN!  It is like a roquefort...sweet and salty.  It goes wonderfully with apples, especially Honeycrisp, and I often eat the two together for dessert if I want something light.  This salad is a mosaic of textures and flavors, and it has them all...tart apples, sweet figs, crunchy toasty nuts, bitter greens, and salty cheese...I don't know if I can call a salad heavenly, but this one is in my opinion!  Together this soup and salad made the perfect meal for a fallish night!  I have included both the recipes below if you are interested!

Mushroom Lentil Wild Rice Soup

Serves 4

2 Tbsp olive oil
1 small red onion, diced

2 carrots, sliced

2 garlic cloves

1/4 cup plus 2 Tbsp flour

2 cups stock
2 cups soy milk
12 mushrooms, sliced

1 can lentils, drained and rinsed

2 tsp thyme

1 tsp sea salt or as needed

freshly ground black pepper to taste
2 cups cooked wild rice

Heat olive oil in a large stockpot over medium heat.  Add the onions and carrots and saute until starting to soften.  Add garlic and saute until fragrant, about 1 minute, then add flour, and cook for another minute, or until starting to toast, and lightly brown.  Add stock and soymilk slowly, stirring constantly to prevent any lumps from forming.  Add mushrooms, lentils, thyme, sea salt, and pepper, and bring to a boil.  Lower to a simmer, and let cook until mushrooms have softened, soup has thickened, and flavors have melded, about 20 minutes.  Add wild rice, allow to heat through, taste for seasoning, add more salt if needed, and serve!

Honeycrisp Apple and Northern Lights Blue Cheese Salad with Walnuts

Serves 3

Walnuts:

1/2 cup walnuts

1 Tbsp agave nectar

1 Tbsp maple sugar
1/4 tsp sea salt
1/4 tsp ground chipotle powder

10 mission figs, halved
olive oil

Dressing:
1 Tbsp olive oil

3 Tbsp riesling vinegar

1 tsp honey dijon

1 Tbsp honey

1 tsp dried thyme

sea salt and freshly ground black pepper to taste

5 cups mixed flavorful greens such as arugula, mizuna and dandilion

1/4 cup thinly sliced shallots

2 small honeycrisp apples, sliced
2 oz roquefort or a local roquefort style blue cheese, crumbled

Preheat the oven to 375 degrees. Line two baking sheets with foil, and spray with nonstick spray. Toss walnuts with agave, maple sugar, sea salt , and chipotle and spread out on one of the sheets. Roast in the oven until fragrant and starting to brown, about 7-10 minutes. Remove from the oven and let cool. Increase the oven temp to 475, and place rack in the top position. Toss figs with a just enough oil to coat and spred out on other baking sheet and roast for about 15 minutes until softened but not mushy. When done roasting, remove from oven and let cool to room temperature. Meanwhile, whisk dressing ingredients together in a small bowl. Combine greens, shallots, figs, and apples in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with toasted nuts and cheese.