Macro is Alive and Well at Mana

9 04 2012

Our Meal: L-R Okinomiyaki Pancake, Sauteed Greens with Shiitakes, Kidney Beans, Brown Rice, Sweet Potato Dumplings, Veggie Dumplings

When I started learning about vegetarianism, way back in the 70’s and 80’s, the word on everyone’s lips was “macrobiotics.” While American vegetarians were eating mac and cheese and pizza, followers of Macrobiotics were into something else. If you are not familiar, Macro is a way of eating that is all about balancing the energy in the food, and balancing your body and mind in the process. It’s based on Japanese ways of thinking about food and the Universe, and the food reflects a deeper Asian aesthetic, as well.

In a macro way of looking at healthy eating, food is analyzed as to its yin and yang qualities. Yang foods are heavy and dense, and bring heat to the body. Meat and dairy are very yang. Yin foods are light, diffuse, and cold. Sugar is very yin. All foods have some balance of yin and yang within them, but generally, whole grains are the most balanced, and therefore balancing, foods. Macrobiotics eat 60% whole grains, 20-30% vegetables, and 5-10-% beans and soy, and sea vegetables, fruits and moderate amounts of fat. Small amounts of fish might be consumed. Foods like miso soup, seaweed, sesame and kanten are important. Eating local, low on the food chain, and organic, with no processed or refined foods is a core principle. A seasonal emphasis also promotes balance, with heavier roots and beans in winter and more leafy, light foods in summer. Certain foods, like nightshades eggplant, tomato and pepper and tropical fruits are not recommended.

Of course, that is just a quick summary, but you get the gist of it. Macrobiotics is very plant-based.

Somewhere along the line, Macro just kind of took a back seat to vegan, in recent years, even though the two have much in common.

I was excited to get a chance to go to a macrobiotic restaurant in New York City, accompanied by vegan blogger Sharon Nazarian (her blog here) and vegan pastry expert, Fran Costigan (her website, here). The restaurant, called Mana Organic Cafe, is run by owner Sung Lee, who graciously introduced herself to us, probably because we were photographing our food. It was a treat to share a spread of modern macrobiotic, vegan food.

Of course, when I saw dumplings on the menu, I had to have them. We shared two kinds, one filled with curried sweet potato and one with chopped vegetables. With dipping sauces, they were wonderfully comforting and fun to eat. I also ordered the Okinomiyaki pancake, in part because I created a recipe for one in my book, Big Vegan, and wanted to see how they did theirs. It was a lovely, dense cake, made up of sauteed cabbage and vegetables and mashed tofu, topped with a sweet tomato sauce and some salad greens. On the menu it was billed as macrobiotic “pizza.”

Okinomiyaki

Sauteed Bok Choy, Broccoli, Kale and Shiitakes

I love it when I can get beans, greens and rice in a restaurant, and it was great fun to share a meal with some vegan ladies. It would have been fun to try some nori rolls, soups, and other entrees, which all looked delicious, as we watched them being delivered to other tables. A specialty of the house is the Mana bowl, a big steaming bowl of broth, noodles and vegetables that smelled divine.

Vegans and vegetarians would do well to take a walk on the macrobiotic side, and get into the centering, nourishing foods at the core of the macro way. It can be fun to eat a vegan version of the Western diet, but if you are eating alot of refined food and forgetting your grains and beans, it’s time to start balancing the yin and yang on your plate.

You’ll feel better for it!

Mana, 646 Amsterdam Ave. (212)787-1110

Mana Restaurant’s Menu





The New Lodge Cast Iron Cookbook

19 03 2012

Roasted Cauliflower Pizza in a Cast Iron Pan

I’ve been singing the praises of cast-iron cookery for years. It’s always been an affordable, natural option for cooking with whole foods. I’ve also blogged about the way it puts iron in the food, and how great that is for vegetarians. It’s a great way to cook with a non-stick pan that doesn’t include chemicals that enter the food and the air and lodge in your body forever. That is one of my more frequently read articles on this blog, so feel free to check it out with the link below.

Link to Article and Recipe for Black Bean Soup

Well, thanks to my involvement with cast iron and the Lodge cast iron company, I was invited to join the amazing group of cooks, authors and chefs who have recipes in the new Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes (Oxmoor House). It’s by no means a vegetarian book, but the recipes that I contributed are. My all-veggie chili is vegan, and the roasted cauliflower pizza has cheeses on it, which vegans can replace with crumbled tofu or vegan cheeses. There are other meatless offerings, as well, and a whole chapter on variations on cornbreads. I love baking pizza, cornbread, and other things I want to be crusty in my cast iron skillet.

The Lodge Cast Iron Collection!

Click Here to Buy The Cookbook

Lodge is a family owned company, that has been manufacturing cast iron in the USA for over a hundred years. The pans are so durable that there are hundred year old pans still in use. A while back I taught a cast iron cooking class, featuring all Lodge cookware. As I expected, there were many questions about how to wash, season, and otherwise care for cast iron pans. Luckily, I have made lots of mistakes with mine, and have been able to recover every time. So, for the people who are afraid that they don’t know how to keep their cast iron in good shape, here is what I have learned.

1. Buy pre-seasoned. It’s a relatively new thing, back in the day you had to buy bare cast iron and slowly build a good coat of seasoning. You will still keep adding, but pre-seasoning make it much easier. Lodge assures me that the process that they use is completely vegan and kosher. Seasoning, for the unitiated, is the process by which the iron, which has a microscopically porous texture, is heated while it is in contact with oil. Each time the pores open and suck in a little oil, which bonds to the surface. The oil changes, too, getting dry and firm, and becomes like a non-stick coating.

Don’t make the mistake I have, of thinking that leaving a thick coat of oil on the pan is going to help. It will dry to a goopy, sticky layer that will smell rancid, because it is. Just rub on oil, and rub it off with paper towels, leaving it shiny. If you get the gunky layer, you will have to remove it (see below)

2. Never scrub. This whole seasoning thing is a big part of the function of the pan. Lodge sells a special bristle brush, that you can use to gently remove any stuck on bits of food. You can rinse, but don’t use soap. Other methods include just dumping salt in the pan and rubbing it out with towels, with no water at all.

3. Never gouge. Once you have this delicate layer of oil forming a seasoning layer on the pan, you don’t want to start scraping around in there with knives, metal tools, and the like. Of course, when you make cornbread or pizza in there, you will want to. You may just want to devote that pan to that purpose, but you will eventually need to fix it.

3. Go ahead and fix it when you do all of the above. If you mess up in any way, whether its by leaving the pan out on the barbecue in the rain, or over oiling, or scrubbing, or using tools that gouge, you can always reclaim the pan. It helps to have access to some tools. A funky, rusty pan can always be reclaimed, with some TLC. My Mother-In-Law used to cook in her cast iron until it was encrusted in stuff, and then every few years her son would take it to the shop and sandblast it back to new.  Lodge recommends that if you see a spot of rust, try just rubbing oil on it. If that doesn’t work, you can go ahead and scour it with a steel scrubbie or fine sandpaper. Other people have used a rotating wire brush that you can attach to a drill. The idea here is to get any excess, chipped looking black buildup or rust off the pan and start with a smooth surface when you re-season. Don’t go any deeper than you have to. Once you have bare metal you need to get oil on it IMMEDIATELY. Bare metal will re-rust just by being exposed to air.

4. Re-season. Once you have scrubbed or sanded, rub the surface with some high heat oil, preferably solid shortening. There is an organic one that I keep around just for this. Turn the oven to 350 F, put a sheet pan lined with foil on the bottom rack, and put the pan upside down on the rack above it. Bake for at least an hour.

Cast Iron Cauliflower Pizza

Don’t ignore cauliflower as a tasty pizza topping. Here, while you prep the crust, you can roast the veggies to sweet tenderness and then use them on the pie.

Serves 6

1 1/2           cups  white whole wheat flour

1           teaspoon  quick rise yeast

1/4      teaspoon  salt

1           teaspoon  honey

3/4           cup  warm water

2        tablespoons  extra virgin olive oi, divided

8             ounces  cauliflower florets,  3 1/2 cup

1/2           cup  onion

1/2         small  red bell pepper, chopped

2             cloves  garlic, sliced

3             ounces  feta cheese, crumbled (Or equivalent firm tofu crumbled, with a dash of rice vinegar and pinch of salt)

2             ounces  Asiago Cheese, shredded (Or equivalent Daiya shreds or cashew cheese)

1/2           cup  chopped parsley or basil

canola oil and sesame seeds

Preheat oven to 425 F. Make the dough, in a large bowl or stand mixer, combine the flour, yeast and salt. Stir the warm water and 1 Tbs olive oil in and knead to make a soft, barely sticky dough. Add a little more flour if needed. Put the dough in an oiled bowl and let rise while you prep the veggies.

In a large roasting pan, toss the cauliflower, onion, bell pepper, garlic and remaining olive oil.Roast, uncovered, for 20 minutes. The cauliflower should be soft and golden browned in spots. Let the veggies cool slightly. Oil a 12 inch cast iron skillet and sprinkle with sesame seeds. Punch down dough, then shape into a large round. Press into the cast iron pan and press it up the sides about an inch. Sprinkle in the roasted veggies, cheeses and herbs. Bake for 20 minutes, until the crust is crisp in the center of the pizza and the cheeses are melted and golden. Tilt the pan and use a spatula to lift the pizza onto a cutting board to cut in 6 pieces.





Crunchy Sunflower Seeds, The Hippies Were Right

5 03 2012

The Sunny Seeds

When was the last time you thought about sunflower seeds? Were you cracking the shells at a summer picnic or ball game, or filling the birdfeeder with the shiny black seeds? I know that  I forget, sometimes, that sunflower seeds are such a nutrition powerhouse. I don’t think I am the only one who associates them with old-school hippie food, something we used to sprinkle in salads and bake into granola back in the day.

Well, sunflower seeds are much more than a little crunch on a salad, and they are just as exciting as the chia and flax seeds that are so hot right now. Recently, folks with peanut and nut allergies have been embracing sunflower seed butter, and in my neck of the woods, an enterprising farmer is making a lovely cold-press sunflower oil. (Read about it here.)

So, I am reminding myself to eat more of these tasty seeds. Sunflower seeds are a prime source for phytosterols. Phytosterols are the plant based compounds that lower cholesterol, so effectively in fact that they are made into special margarines and pills for that purpose. Phytosterols are so similar to cholesterol that they compete for absorption in the digestive tract, decreasing LDL (bad) cholesterol in the blood.The food highest in them is sesame seeds, followed by sunflower, which delivers  280 mg per 100 grams.

They are also a good source of magnesium. Magnesium calms nerves, muscles and blood vessels, and helps with detoxification and cancer prevention, and recently was shown to reduce the risk of type 2 diabetes. The seeds also deliver lots of folate, the important B-vitamin that prevents neural tube defects and is good for your brain function.

Just 1/4 cup of sunflower seeds has 61% of the Vitamin E you need for the day. Vitamin E is a powerful fat soluble antioxidant, reduces inflammation and helps with all conditions in which inflammation is a part. It also prevents cholesterol from oxidizing and forming plaque in the arteries. Vitamin E rich foods have been linked to reduced risks of stroke and alzheimers disease.

Are you motivated to get some sunflower seeds into your life? The most common way to eat them is as a snack, and roasted sunflower seeds pack easily to accompany you on your busy life. Think of them whenever you might use nuts, whether in a muffin, cookie, bread or salad. Add them to your granola or hot cereal, or use them as a crunchy coating or casserole topping.

Try these tasty cookies, for a little bit of sunflower goodness.

Sunflower Seed Nutrition Info:

¼ cup/%DV

Vitamin E 61%,B1 34%Manganese 34%, Copper 31% ,Tryptophan 31%, magnesium 28%, selenium 26%, B6 23%, phosphorus 23.1%,  folate 19%, calories 11%

Sunny Cookie

Sunflower-Maple Cookies

Makes 12

Use toasted sunflower seeds for these, and check them for freshness before buying. The great taste of a fresh sunflower seeds is easily ruined by sitting in a bin for too long.

1 cup whole wheat pastry flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup rolled oats

1/2 cup toasted sunflower seeds

1/4 cup coconut oil, melted

1/4 cup maple syrup

1/2 teaspoon vanilla

Preheat the oven to 350 F. In a large bowl, combine the dry ingredients. In a medium bowl, stir the coconut oil, maple, and vanilla, then stir into the dry ingredients. Scoop 2 tablespoon sized portions of dough and form into 3/4 inch thick cookies. Place on an ungreased baking sheet. They won’t spread much.

Bake for 12 minutes, switching the position of the pan halfway. Cool on racks. Keeps for a week, refrigerated.





The Only Winter Tomato

3 03 2012

Sweet Grape Tomatoes

It’s the dead end of Winter, here in Minnesota, and as much as we love the roots and greens, we crave a little taste of summer. I must admit, when I want a taste of true tomato, the only fresh tomato I even bother with these days is the grape tomato.

The grape tomato, a pear shaped or oblong version of the cherry tomato, is pretty much available in all the grocery stores these days, but it wasn’t always so. They really emerged on the market in the ‘90s, where their dependable taste made them a hit. The Santa Sweet is a trademarked variety, owned by a Philadelphia company that has made them as familiar as the old cherry tomato. I keep an eye out for the assorted packs of multicolored pear and grape tomatoes, with yellow, red, purple and orange little tomatoes. I know they are not local, but they actually taste like tomatoes.

The main difference between these little ovals and big tomatoes is that they are really sweet. In fact, the yellow ones can be so lacking in acid that once they are dead ripe they taste kind of flat, so don’t wait to use them up. I like growing the red and yellow pears because they grow quickly and profusely, even in less than optimum spots in the yard.

My winter habit is buying my pints of Grape tomatoes, setting them on the sill, and letting them keep ripening as I slice them onto sandwiches, throw them into salads, and the usual. If I don’t get to them fast enough, they often start to crinkle and shrink. This is actually a sign that it’s time to roast them off.

Sliced and Juicy

Slice the grapes in half, drizzle with olive oil, and roast at 400 for 35-40 minutes, uncovered. Give them a shake, and if they are really wet, roast another 10, but basically, just cook them til they shrink and concentrate into flavor bombs.

Roasty tomatoes

Now, with a sprinkling of sea salt, they are ready to keep on hand for sandwiches, pastas, pizzas, wherever a pop of tomato flavor will add some summer joy to life.

Today I toasted up some multi-grain ciabatta, smeared it with dijon, and piled on sliced avocado, the roasted tomatoes, and chopped spinach. A sprinkling of good salt and pepper on the tomatoes and avocadoes was all I needed. It tasted like summer.

The taste of the Sun

aaah. Summer. I can dream.





Fudge-Filled Chocolate Heart Cakes for Valentine’s Day

5 02 2012

Mmm, So Decadent....

This weekend, while everybody else is making Superbowl food, I am looking ahead to the next big food event. Valentine’s Day. It’s been a while since I made a new romantic chocolate treat, and it’s time. I’ve been slacking off, resorting to boxed chocolates or candy for a couple of years.

It has been, and continues to be a good excuse to go out to eat. But this year, I may save room for my own dessert, waiting at home.

Valentine’s is a chocolate holiday. Champagne is good, too, but I’m sure that just about everyone in a relationship will be sharing something chocolate  on the big day. If you haven’t heard, chocolate is the healthy food that tickles the cannabinoid receptors in your brain, supposedly giving you a high in the same way that marijuana does. They also say it creates some chemistry that is similar to falling in love. It’s also full of antioxidants and heart-healthy phytochemicals, so we can feel good about eating some on a special occasion.

For this tasty cake, I wanted to try out my latest fun food, chia seeds. I have been remiss in not trying them in baking sooner, and have been playing with them for a while. Like ground flax, they have a magical ability to replace eggs. Just grind them in a spice or coffee grinder, then mix with water. Then, the rest of the time, add them to smoothies, hot cereal, and puddings. If you don’t have chia, just use flax.

Fudge Filled Chocolate Hearts

I have heart shaped ramekins that hold a little more than a large muffin cup, so you could make 6 cupcakes with this recipe. I made five cakes. Depending on how much time you have, you can either eat them warm, right out of the oven, and they will be like molten chocolate cakes, or you can chill them , trim them, and coat them with ganache or glaze for a showy presentation. If you want to use edible red flowers, like nasturtiums, or raspberries or strawberries, put them on the ganache while still fluid.

FILLING:

1/2 box mori-nu firm silken tofu (6 ounces)

1/2 cup brown rice syrup

1/2 teaspoon vanilla

1 cup1 tablespoon arrowroot

vegan chocolate chips, melted

CAKE:

1 tablespoon chia seeds, ground

1/4 cup non-dairy milk

1 cup whole wheat pastry flour

1/4 cup extra dark cocoa (you can use regular cocoa, too)

1 pinch salt 1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup canola oil

1/2 cup maple syrup

1/2 teaspoon vanilla

1/4 teaspoon cider vinegar

1/4 cup non-dairy milk

oil for ramekins

GANACHE AND GLAZE

1 1/4 cup vegan chocolate chips or chopped chocolate

5 tablespoons non-dairy milk

1/2 cup vegan powdered sugar

milk, to taste

1. Preheat the oven to 350 F. Make the filling. In a food processor, puree the tofu until smooth, scraping down repeatedly. Once it is pureed, add the rice syrup, vanilla and starch and process until well mixed, scraping down a few times. Melt the chocolate, and add it quickly to the puree, then process to incorporate smoothly. Transfer to a piping bag of a large zip-top bag. Reserve.

2.  In a cup, stir the ground chia with the first measure of non-dairy milk, then let stand. It will thicken. In a large bowl, combine the flour, cocoa, salt, baking powder and soda. Whisk to mix. In a medium bowl , mix the oil, maple, vanilla, vinegar, and remaining non-dairy milk. Stir the chia mixture into that and then add it all to the dry mixture. Stir until well-mixed but don’t over-stir.

3. Use a heaping 1/4 cup of batter in each ramekin, and use your wet finger to push it out to the edges. Then, cut the corner off of the plastic bag of filling, and stick the tip into the center of the ramekin, pushing it almost to the bottom. Squeeze the bag to pipe the filling into the center of the batter. Do this with each cake, there will be plenty of filling, and you can pipe more in if there is some left over.

Piping in the Fudgy Filling

4. Bake for about 25-30 minutes, until the cake and filling puff up, and a toothpick inserted in the cake part comes out dry. Cool on racks. If you want to eat them now, just dust with powdered sugar and dive in.

5. For ganache, melt chocoalte and non-dairy milk together, stirring until smooth. Let cool slightly as you flip the cakes out of their ramekins and trim the cake flush with the filling with a serrated knife. Place upside down on serving plates and coat with ganache. Mix powdered sugar with enough non-dairy milk to make a drizzle, then decorate the cakes on the plates.

Warm Out of the Oven, MMMM

Heart Full of Fudge





The New Fast Food, for Meatless Mondays and Beyond, with The Veggie Queen

16 01 2012
The New Fast Food pressure cooking cookbook

Come On, Get a Pressure Cooker!

I have to come clean. Like so many people, I am a source of frustration to my friends. One friend in particular, I know. You see, some years ago, I decided to get all into pressure cooking, bought a lovely, safe, easy to use one, and set about cooking up beans and grains. I even created a class about beans and grains, and toted the cooker along, hoping to spread the word about how well it worked. Yep, the pressure cooker was a real solution to the two basic ingredients of a healthy kitchen that people always complain about taking too long to cook.

The classes were fun, but hardly anyone wanted to take them. I taught them a couple of times to small groups of people, and went back to doing it the way my students were familiar with. And I, old dog that I am, fell back into my old ways of cooking grains and beans in a pot. When it came time to write my book, The New Whole Grains Cookbook, I tested all the grains repeatedly in the pressure cooker, so that I could put those numbers in there. And then I hung up my shiny Kuhn Rikon Duromatic, just about forgetting about it.

Fast forward to hanging out with my friend, passionate pressure cooker advocate and vegan dietitian, Jill Nussinow. Jill loves her pressure cooker, and just can’t understand why, after all these years, Americans have not come around to embracing the speedy pot. You see, Jill, also known as the Veggie Queen, isn’t one of those people who compromises on good, healthy food. No, when she found herself raising a son and living a busy life, she didn’t go over to the dark side, and use the time crunch as an excuse to stock up on frozen pizzas and mac and cheese.

Instead, The Veggie Queen made the time-saving pressure cooker a daily-use utensil at her house. In her quest to put meals that she believed in on the table, she created a repertoire of veggie filled, colorful, all whole foods meals. And thanks to her hard work, we can all learn how to make real food fast, with The New Fast Food, The Veggie Queen Pressure Cooks Whole Food Meals in Less Than 30 Minutes.

Buy The Book Here

Thanks to Jill, I dusted off my pressure cooker, and got cooking. I tried some of the basics, simple veggies cooked alone, grains and beans, all came out great.  Indian food is always a hit at my house, so I did a test run with her recipe for Quick Chickpea and Summer Vegetable Curry (pg185) I followed her instructions, and everything cooked perfectly. Where Jill’s ease with the cooker really comes into play is in the multi-step cooking instructions. It’s not complicated, she just has it worked out so that you cook the longest-cooking thing for a while, release the pressure, add another group of ingredients, cook some more, release, and add another group, for a few minutes longer. It’s a neat trick, allowing you to move beyond just cooking beans, to cooking a full one-pot meal based on beans. It all goes quickly, really, and with the new generation of cookers, quick release on a pot is just as easy as pushing a button.

So if you are as serious about eating whole, fresh foods as you are about saving time, it’s time to listen to the Veggie Queen. This book is a valuable addition to your cookbook shelf, with all the info and motivation that you need to explore this neglected technique. Her website, http://www.theveggiequeen.com/, is also a treasure trove of free information about the wonders of pressure cooking, as well as eating more plants.

For my part, I will try to keep my pot in rotation, and sing the praises of the pressure cooker once again!

The Curry, Over Quinoa

Quick Chickpea Curry with Summer Vegetables

Be aware that you need to soak the beans for this. Also- yes, it is really just one cup of water. One of the points Jill makes in the book is how the pot cooks with less water, and concentrated nutrients into the food. She also suggests that you can use whatever veggies you want in this.

10 Minutes High Pressure; Quick Release

3 Minutes High Pressure; Quick Release

1 Minute High Pressure; Quick Release

INGREDIENTS

1 tablespoon canola oil

1 large onion, thickly sliced

3 cloves garlic, minced

1 teaspoon minced ginger root

1-2 tablespoons curry powder, or to taste

1 teaspoon ground cumin

2 cups chickpeas, pre-soaked

1 cup water

2 medium potatoes, diced

2 large tomatoes, diced

2 cups green beans, in 2 inch lengths

1 cup yellow squash (I used zucchini)

1/2 teaspoon salt

1 pinch cayenne or chipotle powder

2 tablespoons chopped cilantro

METHOD

Heat the canola oil over medium heat in the pressure cooker, and saute the onion. Cook, stirring occasionally, for 2 minutes. Then add the garlic, ginger, curry adcumin and saute for another minute, until the mixture is very fragrant. Add the chickpeas and water.

About to add the chickpeas

Cover and bring to high pressure. Cook for 10, then quick release and add the potatoes, stir, and bring back to high pressure for 3 minutes.

Quick Release, just press and the steam escapes

Quick release again, and add the tomatoes, green beans, and squash.

Potatoes. then Zucchini, Beans and Tomatoes

Cover and bring to high pressure for 1 minute. Quick release, add the salt and taste to adjust the seasonings. If the mixture is too liquid, simmer to thicken. Garnish with cilantro, and serve over rice or other grain.

Open Up the Pot Carefully...





Thanksgiving is Coming, Veggie Stuffing to The Rescue

14 11 2011

Wild Rice, Apple and Walnut Stuffing

If you are sharing the holidays with loved ones, chances are that you will be smiling across a table with a big roast turkey in the middle of it. That is part of living in the world we live in, for most of us. It’s really best to focus on the warm feeling of spending time with family and friends, and leave the discussions about food politics to another time.

Not to wimp out, but I’ve never seen much good come from explaining veganism to people with a mouthful of turkey. It’s just impolite.

No, save the explanations of your diet style for those who ask, preferably for another day.

Today, if you have some vegan love to spread, it’s going to have to be through delicious food. The best way to sway hearts and minds at Thanksgiving is to make such mouth-watering meatless sides that people start to see what a great life you are living. There you are, with your tasty wild rice stuffing and roasted brussels sprouts, and you look so healthy and happy. Those roasted sweet potato fries are terrific, and gee, it never occurred to me that they could be good in something with no bacon, cream or butter.

In the catering business, we sometimes refer to “heavy apps.” These are not for your I-phone, but refer to appetizers that are substantial enough to carry people through a party where no other food is served. Vegans can use this concept to add weight to sides, appetizers, or salads that they can share with everyone. Then, if you arrive at a bacon festival, in a pinch you can construct a good meal from them. Making a side or app heavier is just about adding some protein and heft, with things like nuts, beans, seeds, avocadoes, olives, and even whole grains instead of white, to make things satisfying. You can build a salad platter or a dip try to bring along that has lots of plant based proteins, just by adding extras. Just about any veggie or salad is yummy with a sprinkling of nuts.

Then, to rock the buffet table, make my stuffing and brussels sprouts recipes. They are delicious, and they will be devoured, I promise.

The Roasty Golden Bits Are The Best

Maple-Roasted Brussels Sprouts and Shallots

From Big Vegan, Over 350 Recipes, No Meat No Dairy All Delicious (Chronicle Books)

If you don’t like boiled Brussels sprouts, you must try this version. All the sweetness and tenderness is concentrated and amplified by maple and Dijon. This is a great holiday side dish.

Serves 6

1          lb/455 g fresh Brussels sprouts, trimmed and halved

2          small shallots, quartered

1          tbsp extra-virgin olive oil

1          tbsp maple syrup

1          tsp Dijon mustard

Salt

Black pepper

1. Preheat the oven to 400° F/200° C/gas 6. In a heavy roasting pan/tray or baking pan, toss together the Brussels sprouts, shallots, oil, syrup, and mustard.

2. Roast, uncovered, for 20 minutes. Stir, and roast until the sprouts are tender, about 15-20 minutes more. Season with salt and pepper and serve hot.

Pouring in Stock

Wild Rice and Walnut Stuffing with Apples

My favorite thing about Thanksgiving when I was growing up was always the sage-laced stuffing. This hearty rendition has chewy wild rice and whole wheat bread, and apples and nuts for even more sensations as you chew. Don’t wait for the holidays to make this dish; it’s a great way to use up stale bread and can be made with bulgur, buckwheat, or any of the rices.

Makes 6 cups, about 6 servings
1 cup water

1/4 cup wild rice
4 cups cubed whole wheat bread (about 5 slices)
2 tablespoons Earth Balance or oil
1/2 large onion, chopped (about 1 cup)
2 stalks celery, chopped
1 medium carrot, chopped
1 large Granny Smith apple, peeled, cored and chopped
2 cups vegetable stock
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried thyme
2 tablespoons chopped fresh sage
1 teaspoon salt
1/4 cup walnuts, coarsely chopped

1. In a small saucepan, bring the water to a boil and cook the wild rice in it. Put the bread cubes in a large bowl and let them dry out for an hour or so, if you have time.
2. Preheat the oven to 400°F In a large Dutch oven or pasta pot, heat the butter or oil and sauté the onion, celery, and carrot over medium heat until all are tender. Add the apples, stock, pepper, herbs, and salt and bring to a simmer. Stir in the cooked wild rice. Take the pot off the heat and stir in the bread cubes.
3. Scrape the stuffing into a 2-quart casserole or baking dish and top with the chopped walnuts, pressing the mixture down with the back of a spoon. You can cover and refrigerate the stuffing for up to 4 days at this point. Bake, uncovered, for about 20 minutes, until the top is golden brown.

http://www.meatlessmonday.com/widgets/hm_widget_as4.swf(Meatless Mondays Recipes, in case you need more!)