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

Printable Recipe

BRYANNA'S PEAR CHUTNEY WITH RED PEPPERS
Servings: 32
Yield: 4 cups
This chutney is both colorful and delicious.

2 tablespoons olive oil
2 medium onions, finely chopped
4 medium red bell peppers, finely chopped
4 cloves garlic, minced
2 lbs ripe pears, peeled and cubed
3 cups water
2 cups white vinegar
1 cup firmly packed brown sugar
1/2 cup organic unbleached granulated sugar
1/2 cup raisins
1 tablespoon mustard seeds
1 tablespoon ground ginger
1 tablespoon grated orange peel
1 tablespoon salt, or to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
freshly black pepper to taste

Heat the oil in a large pot. Sauté the onion, pepper and garlic in the oil over medium heat until tender. Add the pears, vinegar, water, mustard seeds, ginger, orange peel, salt, cayenne, cinnamon, brown and white sugars, and raisins.

Bring to a boil, reduce heat and simmer for 45-60 minutes, or until the chutney is thick but the fruit still holds its shape. Taste for salt and pepper. Cool completely. Refrigerate in tightly-sealed jars until ready to serve. OR water bath can in sterilized half-pint jars.

Nutrition Facts
Nutrition (per 2 tablespoons): 83.6 calories; 10% calories from fat; 1.1g total fat; 0.0mg cholesterol; 216.1mg sodium; 144.9mg potassium; 19.7g carbohydrates; 1.6g fiber; 15.3g sugar; 18.1g net carbs; 0.5g protein; 1.4 points.



Printable Recipe

BRYANNA'S APPLE-CRANBERRY OAT CRISP
Servings: 12

This crisp uses up about 4 lbs of apples and makes a big 9 x 13-inch dish of delectable dessert! I only used 1/4 cup of Earth Balance for 12 servings, which works out to 1 teaspoon for each serving. I used some homemade cranberry sauce left over from Canadian Thanksgiving.

Oat Topping:
2 cups old-fashioned rolled oats
1 1/2 cups wholewheat flour
1 cup packed brown sugar
1/2 teaspoon salt
1/4 cup Earth Balance (non-hydrogenated “buttery spread”)

Filling:
4 lbs apples (approximately) (if they are organic, don't peel-- just cut away any bad spots)
2 cups whole-berry cranberry sauce
1 cup brown sugar or organic unbleached granulated sugar (or 1/2 and 1/2)
2 tablespoons cornstarch
2 teaspoons ground cinnamon

Preheat the oven to 375° F. Grease a 9 x 13" baking dish with a little oil or Earth Balance.

Make the Topping by mixing together the oats, flour, sugar and salt in a medium bowl. Cut in the Earth Balance with your fingers until crumbly-- set aside.

Core and slice the apples about 1/4" thick. In a large bowl, mix the sliced apples with the cranberry sauce and sugar, and then sprinkle with the cornstarch and cinnamon and mix well to evenly distribute it.



Pour the Filling into the prepared baking dish and spread it out evenly. Cover with the Topping and press it evenly over the fruit.

Bake for about 70 minutes. Cool it for at least 20 minutes before serving.

NOTE: you could divide this between two smaller baking dishes and freeze one of them for a later date-- that's what I did! In that case, bake for only 60 minutes.

Serve plain, or with nondairy milk or soy creamer poured around it; or with plain soy or coconut yogurt; or with your favorite nondairy whipped topping or nondairy vanilla "ice cream".

Nutrition Facts
Nutrition (per serving): 428.7 calories; 10% calories from fat; 5.1g total fat; 0.0mg cholesterol; 149.1mg sodium; 410.6mg potassium; 96.0g carbohydrates; 7.5g fiber; 68.7g sugar; 88.5g net carbs; 4.7g protein; 8.2 points.

Enjoy!

Printable Recipe

PAULA WOLFERT'S BULGUR PILAF WITH MIXED GREENS AND GARLIC (FROM FOOD & WINE magazine)
Serves 4

NOTE: Unless you have some ready-made, make the Quick Red Pepper Paste (recipe below) before starting this recipe.


The ingredients

1 small head of garlic, cloves peeled and coarsely chopped
salt
1 lb onions, finely chopped (I used a food processor--BCG)
1 lb mixed sweet and earthy greens, stemmed and finely shredded (such as Tuscan kale, Swiss chard and beet greens)
1 cup coarse bulgur (#3)
1/4 cup extra-virgin olive oil (you might be able to get away with less--BCG)
2 1/2 teaspoons Turkish red pepper paste (see below)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup water
green onions and lemon wedges, for serving

In a flattish bowl, mash the chopped garlic with 1 teaspoon of salt, using a fork.

In a large, deep pot, combine the mashed garlic with the onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and red pepper flakes. Season with salt.

Using your hands, work the water into the bulgur until it is absorbed. Scoop the mixture into the pot.



Cover the greens with a paper towel.

Set the saucepan over low heat, cover and steam the greens and bulgur until they're very tender, about 30 minutes. (My stove controls have numbers 0-9. I cooked this on #8 for part of the time, and then #7. I stirred the mixture halfway through, since the bottom layer was cooking faster than the top. The bulgur should have expanded quite a bit. BCG)

Serve the pilaf hot or cold, garnished with the green onions and lemon wedges.