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

NOTE: Apologies for my lack of posting and this short post!  I'm trying to get ready for Easter company and I have a knee that's acting up, so I'm not getting as much done as I would like.  I'll post a proper post very soon!
HAPPY EASTER AND HAPPY PASSOVER/PESACH!

Above is a photo of our dinner the other night-- Farinata (Italian chickpea flour "pancake") with a topping of lightly sautéed veggies and a bit of vegan cheese, accompanied by roasted cauliflower. This is one of my favorite dishes. The recipe for the basic Farinata (and some history, too) is at this post on my blog (and it's in my book "Nonna's Italian Kitchen"). It is far more delicious than the simple ingredients might suggest. The modern way to eat this very old peasant dish is to use toppings on the already-baked farinata, a bit like pizza (it doesn't taste like pizza, though). Personally, I like vegetable toppings, cooked ones in colder weather, raw or cooked ones at room temperature in warmer weather. You can let your imagination run wild, but I think less is more in terms of number of ingredients.

The topping in the photo (added AFTER the 10 minute baking and then pop it under the broiler or into a very hot oven to melt the cheese) was a combination of thinly-sliced onion, chopped brocolette, thinly sliced baby zucchini, and some organic oven-dried Roma tomatoes from a jar (they are from Costco, Kirkland brand, and contain herbs and oil-- I rinse much of the oil off them in a strainer before using), along with some basil and about 4 cloves of garlic, slivered. I added a bit of vegan  parmesan and sprinkled a handful of Daiya mozza shreds on top (but you could use whatever type you prefer). 

Honestly, it's such an easy, inexpensive meal and so very nutritious and delicious! DH is crazy about this!
PS: I usually make this in a 14" round pizza pan, but I this time made it in my little Cuisinart countertop oven (energy-saving!), so I used the 12" square pan that comes with the oven, lined with parchment.

Do give this a try!


Enjoy!

I've always loved the idea of Bubble and Squeak (or Bubble 'n' Squeak), a traditional working-class British dish made with shallow-fried leftover vegetables from a roast dinner. Potato and cabbage (I prefer Savoy cabbage) are the norm, but carrots, peas, Brussels sprouts, broccoli, cooked greens, or any other leftover vegetables can be used (a mix is good).  Basically a type of hash, the chopped vegetables are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on both sides. (The name comes from the bubbling and squeaking sounds made during the cooking process.) It not only makes a thrifty supper, but leftovers are good for breakfast, too.

According to my research, Bubble and Squeak is now eaten most frequently with just the leftover potatoes and vegetables (but often with animal fat), but originally it was more beef than potatoes. "1881 Leicester. Gloss. (E.D.S.) Bubble-and-squeak, slices of underdone beef fried and seasoned, laid on cabbage, boiled, strained,chopped, and fried in dripping." http://www.theoldfoodie.com/2010/08/bubble-and-squeak.html

"It turns out it didn’t begin life as fried mashed potato patties, but as something quite different. In "Economical Cook, and Frugal Housewife: An Entirely New System", Mary Holland – in 1837 – describes a recipe that makes use of leftover boiled beef, not potatoes. The beef should be thinly sliced and fried up with chopped boiled cabbage in butter and some salt and pepper. This recipe goes back as far as the mid-eighteenth century. Indeed recipes for it in this form run right up the mid-twentieth century. It cannot be a coincidence that the dish went from beef-based to potato-based at around the same time as the Second World War and rationing." http://britishfoodhistory.wordpress.com/2011/10/03/65/

So, you have the option of adding cold chopped veggie-"meat", if you like (I used slivered seitan "turkey" this time, but some leftover plain-cooked beans would be a good addition, as well), but it's not necessary.

I used to make it once in a while in old meat-eating days, but, strangely, haven't made a vegan version until lately.  We had a vegan friend over for dinner and I made a vegan from-scratch version, of which we devoured over half in one sitting!  I chose to bake my vegan Bubble and Squeak in a very hot oven, ensconced in a parchment-lined 14-inch cast iron skillet, to avoid the frying and all the fat that involves.

This worked very well, but I realize that not everyone owns a giant cast iron skillet (and not everyone wishes to heft around a hot heavy pan!).  I had to transfer the Bubble and Squeak onto a round pizza pan (using the parchment) in order to flip it to the other side (using more parchment and  another pizza pan), and then hoist it into the skillet again, using the parchment.  So I am recommending what I will do next time-- just use 2 pizza pans (or baking sheets).

However you choose to do it, the potato "body" of the dish was nicely browned and crispy, full of tender broth-simmered Savoy cabbage and diced carrots, and sauteed onions and mushrooms.

This dish is traditionally eaten with what the Brits call "brown sauce", better known in North America as HP Sauce, but DH, of course, chose ketchup, and I was happy with vegan gravy.  NOTE: you can try making your own "brown sauce"-- here a couple of online recipes: http://www.lovefood.com/guide/recipes/14390/niamh-shields-brown-sauce  and  http://kansasa.blogspot.ca/2007/04/hp-sauce-recipe.html


 Printable Recipe

BRYANNA'S BAKED VEGAN BUBBLE AND SQUEAK
Serves 4 to 6
You need two 13-inch round pizza pans and some baking parchment for this method. (You could also use two ordinary baking sheets, if necessary)  NOTE: If you aren't worried about fat, you can cook this in a large heavy skillet with some olive oil mix with a bit of dark sesame oil, frying the mixture in smaller "cakes" over medium heat until they are golden brown on the bottom, and then flipping them over and browning the other side.

3 large russet potatoes, peeled and cut into 1 1/2-inch chunks (more-or-less)
1 large onion, thinly sliced
1 tablespoon olive oil (Optional-- omit if you are fat-free and see note in instructions)
1 tablespoon dark sesame oil  (Optional-- omit if you are fat-free and see note in instructions)
4 large mushrooms (any kind), halved and sliced
3/4 of a small Savoy cabbage, thinly sliced and then chopped about 1/2-inch long
1 large carrot, scrubbed, in 1/2-inch dice
(Note: peas, Brussels sprouts, broccoli, greens, or any other leftover cooked vegetables can be used instead)
3 cups vegetarian broth
OPTIONAL: about 1 1/2 cups slivered meat sub of choice, or plain-cooked beans, drained
1/2 tablespoon dried sage (not powdered)
1/2 tablespoon dried thyme leaves (not powdered)
salt and freshly-ground black pepper

Heat the oven to 500 degrees F.

The next 3 steps can be done pretty much at the same time:

1.) Place the potatoes on to cook until tender, in whatever sort of steamer set-up you use.  I like to place them in a microwave-proof casserole, cover (no water necessary) and cook on high for about 10 minutes.

2.) While they cook, put the simmer the cabbage and carrots together with the broth in a covered pot just until tender.  Drain off the remaining broth.


3.) That done, heat the oils in a large heavy skillet and saute the onions over medium-high heat until they are softened and starting to brown.  Add the mushrooms and saute until they start to wilt. FAT-FREE NOTE:  You can omit the sauteing in oil by microwaving the onions in a microwave-safe covered casserole or dish until softened, and then browning them over high heat, along with the mushrooms, in a nonstick skillet until they begin to brown, adding a squirt of water, broth or white wine as needed to keep the mixture from sticking.


When all the above are done, dump the potatoes into a large, shallow bowl and coarsely mash them-- remember that you're not making mashed potatoes, though!  Add the cooked vegetables, and the herbs, and mash together, leaving it a rather rough mixture.


Add the protein option, if using.  This is what I used:

                                               Sliced seitan "turkey"

This one was photographed made in a cast iron skillet-- I changed the method to using pizza pans or baking sheets to make it easier to handle.

My sister and brother-in-law were visiting for a couple of days. They are vegans (well, he is almost!) and they like lots of veggies, fruits and grains. Luckily, this is the time of year when we have a vegetable bounty on Denman Is.! The corn is ready, and there are zucchinis, tomatoes, green beans, etc.. So here is a dinner we had:


Fresh green beans braised with browned onions, sauteed mushrooms and mushroom broth; fresh corn on the cob (or "corn on the nob" as my 3 yr-old grandson says!); and a rice and black bean salad I threw together with leftovers.




rice salad; rosemary roasted potatoes; and roasted beets with olive oil, balsamic vinegar and parsley.

It was yummy!

This recipe is almost all veggies. As the "creme", I use a base of broth, onions, garlic (lots of garlic, but-- really-- it mellows out and just adds complexity to the flavor), and either cauliflower or peeled zucchini (or other summer squash), cooked very soft and then pureed. Then I add more vegetables, finely-chopped and cooked in broth, along with some herbs.

It sounds too simple to be good, but it is really delicious.  I'm eating some as I type, made with a cauliflower base, and a little cabbage, a head of broccoli, some carrots, and some rapini, and flavored with dillweed.

Printable Recipe

BRYANNA'S FAT-FREE VEGETABLE CREME SOUP DU JOUR
Serves 4
Cooked pureed cauliflower or peeled summer squash makes this soup creamy, without potatoes, dairy or vegan milks or creams, or nuts.

1 large onion, minced (you could use leek or green onion instead, if you prefer)
4 cups vegetarian broth
1/2 medium head cauliflower, trimmed, then chopped
OR 1 lb. zucchini or other summer squash, PEELED and chopped
1 head garlic, separated and peeled (or about 12 cloves roasted garlic from a jar)
(Trust me-- this mellows out and adds flavor, but doesn't taste garlicky.)
7 cups finely-chopped raw vegetables of choice (see options below)
1 teaspoon dried dill weed, basil, oregano, or summer savory (or 1 tablespoon fresh, chopped), or curry powder
salt and freshly-ground black pepper to taste
Optional:
1 tablespoon vegan bacon bits
1 more cup of vegetarian broth if it's too thick for your taste

Add the onion to a medium pot with 1 cup of the broth and the cauliflower OR peeled summer squash. Add the raw garlic cloves, if using (if you used roasted garlic, add it later.) Cook, covered, over medium heat until the vegetables are very tender.

OR you can cook the mixture in a microwave-safe dish in the microwave, covered, for 6 minutes.

Now, add the roasted garlic, if that's what you are using instead of raw garlic. Puree the onion/broth/cauliflower or squash mixture in a food processor or with a hand immersion blender until VERY smooth, leaving the pusher out of the cover of the processor, so that hot air can escape.




Meanwhile, bring the remaining 3 cups of broth to a boil in a large pot and add the chopped vegetables of your choice. Simmer, covered, until just tender, but still holding their color. If you didn't chop them finely enough, you can use a hand immersion blender to chop them up a bit more, but you want some texture.




Add the pureed mixture from the food processor. If the soup looks too thick after stirring together, add the last, optional, cup of broth. Taste for salt and pepper, and add your herb or spice of choice, and the optional soy bacon chips, if you like. Simmer a few minutes, just to mix the flavors, then serve.

Vegetable Options:
You can use any low-starch vegetable, really, but you might prefer to stick to the same color of veggies if using a mixture, just for the sake of aesthetics-- for instance, kale and broccoli together. (I didn't do that this time-- I added carrots to the green mixture-- but it still looked nice, I think.)

Other veggies you could consider are; carrots; chard, spinach, or other greens; green beans; asparagus; any kind of UN-peeled summer squash (if using cauliflower as the "cream" base); or cauliflower (if using peeled summer squash as the "cream" base); cabbage (savoy would be good); Brussels sprouts; celery or fennel (as part of a mixture-- the flavor would be too overwhelming if you used only these); tomatoes; etc.. So, you could mix carrots and tomatoes, maybe with some celery or fennel; or yellow summer squash and yellow beans; or any of the green veggies together.

Nutrition (per serving): 88.3 calories; 9% calories from fat; 1.0g total fat; 0.0mg cholesterol; 88.7mg sodium; 750.9mg potassium; 17.1g carbohydrates; 2.8g fiber; 3.1g sugar; 14.4g net carbs; 6.6g protein; 1.3 points.

Enjoy!