Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Printable Copy

 
Mandarin Orange and Beet Salad

Now, Bon Appetit magazine might not be the first place to look for vegan recipes, but I found two in the latest issue while I was perusing it in the car as we waited for the 3 PM ferry.  I had no idea what I was going to make for dinner last night, so I was open to ideas.  Also, we had gone out to lunch with my mother and a friend, and ate too richly, I'm afraid!  So, I wanted something healthful and fairly simple.  Soup and a salad sounded perfect. I opened a page, and there was an article about the "perfect" lentil soup, which intrigued me because I love lentils.  As I read on (and it sounded good), I was further intrigued by the use of blended, cooked chickpeas to thicken the soup and provide a creamy base.  I had to try it!  I knew that I had chickpeas in the freezer and everything else I needed.  I thought I had French lentils, too, but I found out when I searched the pantry that I had used them up.  But I was determined, so I decided to take a chance and use regular green lentils.

It was fairly simple and quick to make (the lentils cook in about 30 minutes), even after putting all the grocery shopping away, etc..  I may not classify it as the "perfect" lentil soup, but it's delicious and creamy and I'll make it again!  It has also opened up new possibilities for using pureed legumes as a thickener and to add creaminess.  Yes, I have used pureed white beans and potatoes instead of cream in soups, but I need to be more adventurous!


My version of the following delicious soup:

The second thing I made in my new Cuisinart electric pressure cooker-- an old favorite: Monastery Lentil Soup.

Okay, I have to make up for lost time with Vegan MoFo!  In order to do 20 blogs this month I have to blog every remaining day in November, plus one extra!  I've been meaning to blog about my new electric pressure cooker,  but hadn't got around to it.  A good friend of mine had been raving about it and gave it to me as a gift-- and what a wonderful gift!

I was "between pressure cookers".  This was because I had a kitchen disaster.  I started cooking something in my Lagostina 5 qt. stainless steel pressure cooker (with aluminum bottom) on the stove and got sidetracked downstairs in my office. Fortunately, the pot was was not under pressure (maybe I would have heard it if it had been!). Later I smelled something, ran upstairs and I had melted the bottom of the pressure cooker! The lid was ruined and there were globs of melted aluminum in the stove element. When DH came home I told him, "The good news is the house didn't burn down; the bad news is my pressure cooker is finished!" Fortunately, we were able to pry off the solidified aluminum globs from the stove element and sand off the residue, so it was okay.

Anyway, I hadn't decided which type to buy yet, when my kind friend sent me this beautiful electric version!  Fortunately, I found a spot for it in my already crowded, small kitchen (I like to keep appliances that I use often out in the open-- fortunately I have deep counters), by shifting the smaller rice cooker to another spot.  This cooker is great-- it has a nonstick  insert and has "saute", "brown", and "simmer" modes, as well has 2 pressure settings, and "keep warm" (it automatically goes on "keep warm" when the pressure goes down).  You have to set the timer before it will heat to pressure, so it will remind you when it's done, and it will start losing pressure.  So no chance of disaster!  You can use a quick-release, or let the pressure drop naturally.  

It didn't take me long to learn how to use it, and I made a Cuban black bean soup the first time-- it took about an hour from start to finish (including pressure release) with dried beans (unsoaked)!  I'll post that recipe later.

The second recipe I made was an old favorite lentil soup recipe which my kids will remember from their childhoods.  It's so easy to make and very full-flavored.  And I love that you can saute the vegetables right in the nonstick insert. I hope you like it!  It's perfect for a cold night!

 




Printable Recipe

BRYANNA'S MONASTERY LENTIL SOUP 
Serves 4-6
Pressure Cooker Version: Before adding the wine and parsley, pressure cook at high pressure for 8 minutes. Use natural pressure release.  Then proceed to add the wine, etc..

1 T. extra-virgin olive oil
2 large onions, finely chopped (I like to use a food processor for this)
1 large carrot, scrubbed and coarsely grated
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 bay leaf
14 oz. can diced tomatoes OR 6 T. tomato paste mixed with 1 c. water
2 c. water
3 c. vegetarian broth (see this post)
1 c. dried brown lentils
1 tsp. salt
freshly-ground black pepper to taste
1/4 c. dry sherry
1/4 c. chopped parsley
dairy-free soy parmesan to sprinkle on top ( we like GoVeggie! soy parmesan), or my Okara Parmesan)

In a large heavy pot, heat the oil over medium-high heat. Add the onions and carrots and sauté them until the onions have softened. Add the herbs and stir for a couple of minutes. Add the remaining ingredients, EXCEPT for the pepper, sherry, parsley and vegan parmesan. Bring the mixture to a boil, then lower the heat, cover and simmer for 1 hour, or until the lentils are tender. Add the wine, parsley and pepper to taste. Simmer a few more minutes and serve with the soy parmesan.

Enjoy!

An early Christmas present from DH.

I've had the above book, "Silk Road Cooking: A Vegetarian Journey", by Najmieh Batmanglij, for a couple of weeks now. I got it from my library originally through an inter-library loan, and it excited me more than any cookbook has for quite some time, so I just had to have it! I have owned the author's earlier book "Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" for some years now, and thoroughly enjoyed it, but this volume is absolutely amazing. Stunning pictures and travelogue/history of the Silk Road from Genoa to Shanghai make this more than a cookbook. I spent the first week picking up the book at intervals to read the first part, which takes you through exotic, but more familiar, cuisines of Italy, Turkey, India, Persia, and China, but also through the little-known Central Asian countries such as Azerbaijan, Turkmenistan and Uzbekistan. DH immediately ordered it for me for an early Christmas present.

The recipes just have such appetizing combinations of ingredients-- I know that it will add some warmth to the winter to experiment with this book over the next few months. Rose water, saffron, pomegranates in various forms, walnuts, almonds, and all the spices of the Silk Road are common ingredients in these recipes. Here are but a few of the recipes I really want to try:

Mesopotamian Rice salad with Green lentils, Dates and Raisins;

Tunisian Couscous salad with Pine Nuts and Barberries (I'll use dried cranberries instead);

Armenian Bulgur and Pomegranate Stuffed Grapevine Leaves;

Caspian Butternut Squash, Bulgur and Wild Orange Soup;

Azerbaijani Pomegranate and Spinach Soup;

Caspian Fresh Herb Kuku (a type of omelet that I'll veganize) Rolled in Lavash Bread;

Fertile Crescent Bulgur and Mung Bean Pilaf (with chilies, dill, garlic, cumin, onions, ginger, tumeric and a little tomato!);

Shurazi Baked Saffron Polow with Spinach (an elegant rice dish);

Georgian Pilaf with Tart Cherries;

Levantine Pilaf in Pastry (redolent with spices, almonds, carrots, dried fruit and rose water);

Murghal Mushroom Curry;

Kurdish Rhubarb Braise with Aromatic Herbs;

Persian Butternut Squash Braise (with walnuts, sweet spices, onions, dried golden plums);

Afghan Garlic Chive Ravioli with Yogurt Sauce;

Sicilain Fava Bean, Garlic and Dill Crostata;

Mosul Bulgur Patties with Walnut and Pomegranate;

Tashkent Onion and Garlic bread;

Sicilian Sour Cherry and Pistachio Crostata;

Ardebil Quince Baklava Cake;

Amman Semolina Cake with Orange Blossom Glaze;

Shirazi Melon and peach Sorbet with Crystallized Rose Petals;

How can anyone resist such delights? All the recipes, BTW, have fairly long introductions, very interesting and informative. There are many, many vegan recipes in this vegetarian book, and most of the others could easily be veganized.

The recipe that I tried from this book the other day was a simple soup made with items that I had around the house, but with an intriguing combination of flavors. We loved it!



Printable Recipe

BALKH BROWN LENTIL SOUP
Servings: 6

This recipe is from "Silk Road Cooking: A Vegetarian Journey", by Najmieh Batmanglij, with a little tweaking from me. This recipe is popular in what is now Afghanistan, Usbekistan and Tajikistan.

I used a vegetarian broth instead of plain water for a richer flavor.

3 tablespoons olive oil
1 teaspoon cumin seeds
2 large onions, peeled and thinly sliced
4 cloves garlic, crushed and chopped
1/2 lb butternut squash or pumpkin, cut into cubes (or spiced butternut puree made for butternut squash soup)
8 cups vegetarian "chicken" broth
2 cups brown lentils
2 tablespoons rice flour (I used brown rice flour)
stirred into 2 cups of water
1/2 cup fresh orange juice
1/4 cup fresh (or organic bottled) lime juice
1 tablespoon angelica powder OR a star anise. (Star anise has a sort of licorice flavor like angelica.)
1/4 teaspoon cayenne pepper
1 cup chopped fresh parsley
salt and freshly ground black pepper to taste

Heat the oil in a medium-sized heavy pot over medium heat. Add the cumin seeds and stir-fry for 20 seconds. (Keep a lid over them so they don't fly out!) Add the onions, garlic, and squash cubes (but not the puree if that's what you're using) and stir-fry for 10 minutes.

Add the broth and lentils and bring to a boil. reduce the heat, cover and simmer it until the lentils are tender, about 50 minutes. Stir occasionally.

Stir in the rice flour which you have stirred with the 2 cups of water, the orange and lime juices, the angelica powder or star anise, and cayenne. Bring to a boil, reduce the heat, cover and cook for 40 mire minutes, stirring occasionally.

Taste for salt and season to taste with freshly-ground black pepper. Don't forget to discard the star anise, if you used it, before serving. Sprinkle each serving generously with coarsely-chopped parsley before serving. (The parsley is important!)

Nutrition Facts
Nutrition (per serving): 342.1 calories; 19% calories from fat; 7.8g total fat; 0.0mg cholesterol; 936.6mg sodium; 905.0mg potassium; 53.4g carbohydrates; 21.5g fiber; 9.4g sugar; 31.9g net carbs; 21.0g protein; 6.7 points.

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The second book, "Food & Wine: Quick From Scratch Italian Cookbook", was a new find at the library just a few days ago. I must confess that I only had a quick look at it, but the stew recipe I tried for dinner yesterday sounded appetizing for a cold autumn day and I had everything I needed for it. It was excellent!



Printable Recipe

VEGANIZED ITALIAN SAUSAGES, POTATOES AND ARTICHOKE HEARTS IN TOMATO BROTH
Servings: 4

Adapted from a recipe in “Food & Wine: Quick From Scratch Italian Cookbook”. I found that it needed a few more herbs and more liquid, but that's all I changed in the recipe (except for the vegetarian sausages and veggie broth, of course! Very easy to make.

1 tablespoon olive oil
4 Field Roast Italian Sausages, OR Tofurky Veggie Italian Sausages
3 cloves garlic, chopped
1 1/2 lbs Yukon Gold potatoes (about 5), scrubbed and cut into 1-inch chunks
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried red chili flakes
1/2 cup dry red or white wine (can be de-alcoholized)
1 1/2 cups vegetarian "chicken" broth
1 cup canned thick crushed tomatoes
1 1/2 cups drained and rinsed halved canned artichoke hearts (one 14-ounce can)
1/2 teaspoon salt
freshly-ground black pepper to taste
Garnish
6 tablespoons chopped fresh parsley

In a large heavy pot, heat the oil over moderately high heat. Add the sausages (cut them into 2 or three pieces each) and brown well, about 5 minutes. Remove the sausages from the pot and set aside.

Reduce the heat to moderate. Add the garlic, potatoes, red pepper flakes, rosemary and thyme. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add the wine and boil until reduced to approximately 4 tablespoons-- 2 to 3 minutes.

Stir in the broth, tomatoes, artichoke hearts, salt, and the browned sausages. Bring to a simmer and cook, covered, until the potatoes are tender, about 30 minutes. Add freshly-ground black pepper to taste and 2 tablespoons parsley. Serve with a tablespoon of parsley over each serving.

Nutrition Facts
Nutrition (per serving): 480.6 calories; 26% calories from fat; 13.9g total fat; 0.0mg cholesterol; 1215.0mg sodium; 1382.2mg potassium; 54.7g carbohydrates; 11.6g fiber; 2.4g sugar; 43.2g net carbs; 32.4g protein; 10.0 points.