Relaxed Literary Vegan Meal - July 2006

Diva: Tamara

Drinks: Nicole

Red and white wine

Appetizer: Mariah
The Very Hungry Caterpillar by Eric Carle

Assorted veggies with a bread bowl and spinach dip.

Spinach Dip

1 pkg. sautéed spinach drained

1 can artichokes chopped
1 c vegan mayonnaise
1/3 cup Parmesan-style cheese, grated
1 c Monterey Jack-style cheese, coarsely grated
2 cloves garlic, minced

Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients, reserving 1/4 c. of Monterey Jack-style Cheese.

Bake in preheated 350 degree oven until top is bubbly.

Salad: Sara
Red is Best by Kathy Stinson and Robin Baird Lewis

1 whole red cabbage finely chopped
1 hole red onion, ½ moon slices
Red grapes to suit
Almonds to suit
1 whole red pepper, ¼ moon slices
1 whole pink lady apple, cubed

Mix together in a big bowl. Add any other seasonally available red edible veggie or fruit. Dress with favorite salad dressing.

Soup: Lovina
Animal Dreams by Barbara Kingsolver

Carrot Soup with Ginger and Lemon

¼ c (1/2 stick) butter
1 ½ c chopped onion
1 T finely chopped peeled fresh ginger

1 ½ tsp minced garlic
1 ¼ pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 ½ tsp grated lemon peel
3 c (or more) chicken stock or canned low-salt broth (veggie broth)
2 T fresh lemon juice
4 T sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

Side Dish: Stacey
East of Eden by John Steinbeck

Broccoli, Red Pepper, and Almond Couscous--courtesy of The Vegan Chef

1 c onion, diced
1 T olive oil
4 c broccoli, half small florets and half chopped stems, divided
1 ½ c red pepped, diced
1 T garlic, minced
2 c water or vegetable stock
3 T lemon juice
1 tsp salt
1 tsp pepper
1 ½ c couscous
¾ c almonds, roughly chopped
¼ c freshly chopped dill
¼ c freshly chopped parsley

In a large saucepan, sauté the onion in the olive oil for 3 mins. Add the broccoli stems and continue to sauté the mixture an additional 3 mins. Add the broccoli florets, red pepper, and garlic and continue to sauté an additional 4 mins, stirring often. Add the water, lemon juice, salt and pepper, and bring the mixture to a boil. Add the couscous, stir, cover, remove the saucepan from the heat, and set aside for 5 mins. Using a fork fluff the couscous while stirring in the remaining ingredients. Taste and adjust seasonings. Yield: 1 1/2 quarts

Entree: Ashley
Jitterbug Perfume by Tom Robbins

Beet and Goat Cheese Salad with Pistachios

Makes 8 servings.
3 large red beets (1 2/3 lb without greens)

2 large golden beets (1 lb without greens)
¼ c minced shallot
2 T fresh lemon juice
¾ tsp salt
¼ tsp black pepper
¼ c pistachio oil
4 oz soft mild goat cheese**
3 T salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 c)


Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours.
Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins.
Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates.
Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down.
Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets.
Serve immediately.

Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered.
Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

**I made a mock goat cheese out of firm tofu, vinegar and lemon juice. I made it up as I went so I have no idea what the quantities are. Just went by taste.

Dessert: Erin
Grapes of Wrath by John Steinbeck

Depression Era Inspired Chocolate Cake

3 c flour
6 T cocoa
1 tsp salt
2 T vinegar
2 c cold water
2 c sugar
2 tsp baking soda
¾ c vegetable oil
2 tsp vanilla

Mix dry ingredients. Add wet ingredients. Stir until smooth. Bake at 350 for 30 minutes. Makes 2 layers of a 2 layer 8-9 inch round cake or one small sheet cake. Frost when cool. Eat!

Frosting

1 lb confectioner’s sugar
¼ tsp salt
1/3 c (2/3 stick) non-dairy margarine, room temp
¼ c orange juice, lite
2 tsp vanilla extract

Mix the sugar, salt and margarine. Add the liquid. Beat until smooth, adding more liquid if necessary. Use immediately (frosting will harden).

WildCard: Tiffany (absent)

Lottery: Michelle

Old Favorite/New Challenge - June 2006

Diva: Erin

Drinks: Stacey - New Challenge
Peach Wine Sangria

1 c fresh basil leaves, plus 8-110 sprigs
½ c sugar
¼ c fresh lemon juice
2 cans peach nectar (23 oz total)
1 magnum white wine
1 large peach diced

Put basil, lemon juice and sugar in a small pan. Bruise leaves by mashing with wooden spoon. Add 1 can nectar and bring to a simmer, stirring until sugar dissolves. Remove from heat, let stand 5 minutes. Pour through a mesh sieve, discard basil leaves. Stir in wine, peach and remaining can of nectar and sprigs. Chill at least 1 hour and serve over ice.

Appetizer: Tamara – Old Favorite in a New Challenge Vegan Recipe
Spinach Dip

Makes about 3 c
2 medium cloves garlic
3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
10 ounces fresh or frozen spinach
3/4 pound soft tofu, crumbled
2 tsp dried oregano
1-1/2 tsp salt, or to taste
pinch of ground black pepper to taste

If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. Combine the garlic, lemon juice, and oil in a food processor or blender and blend until smooth. Gradually blend in the spinach and then the tofu, processing or blending until the mixture is smooth. Transfer to a serving dish and serve chilled.

Salad: Mariah

Soup: Sara – New Challenge
Tortilla Soup--Recipe from cooking light

6, 6 inch corn tortillas
Cooking Spray
1 ¾ vertically sliced onion
4 peeled garlic cloves
2 c chopped tomato
2 stem dried seeded pasilla or 1 dried ancho chile
6 c veggie broth
Epazote leaves (I think I used bayleaves)
¾ c queso fresco
1/3 c peeled avacado
1 Large Lime cut into wedges

Preheat oven to 400 Degrees

Cut tortillas into 1/4 inch strips. Place strips on baking sheet, bake at 400 for 8 minutes or until golden. set strips asside.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray, add onion and garlic. Saute until golden. Place onion mixture and tomato in blender or food processor, blend until smooth.

Recoat pan with cooking spray. Add chiles, saute 1 minute or until fragrant. Remove chiles, cool completely remove and discard stems, chop chiles.

Place pan over medium high head, add tomato mixture and cook 15 minutes or until mixture is very thick (like tomato paste), stirring frequently. Add broth and bay leaves bring to a boil. Reduce to simmer and cook for 30 minutes. Strain mixture through fine mesh sieve over a bowl. Discard solids.

Ladle soup into bowls divide the cheese tortilla strips and avocado evenly. Sprinkle each serving toasted chile and lime wedge.

Side Dish: Lovina – New Challenge
Zucchini and Carrot Ribbons with Brie, Black Pepper and Parsley
Serves 4

1 large green bell pepper
1 T sunflower oil
8 oz. Brie
2 T crème fraiche (or sour cream)
1 tsp lemon juice
4 T milk
2 tsp freshly ground black pepper
2 T fresh parsley, finely chopped, plus extra to garnish
salt and pepper
6 large zucchini
6 large carrots

Sauté the green pepper in the sunflower oil until just tender. Place the remaining ingredients, except for the zucchini and carrots, in a food processor and blend well. Place the mixture in a saucepan and add the green pepper.

Peel the zucchini. Use a potato peeler (or mandolin) to slice them into long, thin strips. Do the same with the carrots. Put the zucchini and carrots in separate saucepans, add just enough water to cover, then simmer for 3 minutes, until barely cooked.

Heat the sauce and pour into a shallow vegetable dish. Toss the zucchini and carrot strips together and arrange them in the sauce. Garnish with a little of the finely chopped parsley.

Entree: Nicole – New Challenge
BBQ Ribs

Ribs of your choice
Apple cider
BBQ sauce of choice
3 T Kosher salt
¼ tsp cayenne pepper
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp. ground cumin

Rinse and pat dry the ribs. Trim off membrane and excess fat. Soak/marinate in apple cider over night (I put it in a zip lock bag). Mix remaining ingredients to make a rub. Remove the ribs from cider and rub with seasonings. I have a smoker BBQ so I set the temp. at 225 F and slow cooked the ribs until done. I think they cooked for 2-3 hours. Brush with choice BBQ sauce 20 min. before they are done and again in the final 10 min of cooking time.

Dessert: Ashley – New Challenge
Strawberry Cream Filled Profiteroles

Profiteroles
½ c whole milk
1 stick + 1 T unsalted butter
¼ tsp salt
1 c all-purpose flour, sifted
5 large eggs
1 egg yolk, lightly beaten
½ c water

Strawberry cream
1 c whipping cream, chilled
1/3 c sugar
1 tsp vanilla
8 oz mascarpone cheese at room temperature
1 c sliced strawberries

Garnish
Powdered sugar
Chocolate sauce and mint sprig

Profiteroles
Preheat oven to 350. In a medium saucepan combine the milk, butter and salt with ½ c water. Bring to a boil. Add the sifted flour and stir with a wooden spoon until a dough forms. Continue stirring over medium heat for ~3 minutes.
Transfer dough to the bowl of a standing mixer. Stir at low speed for a few minutes to lower the temperature of the dough. Increase speed to medium. Add eggs 1 at a time. Mix until a smooth, cool dough forms, ~4 minutes. Use a #9 tip or a soup spoon to form puffs ~ 2 inches in diameter on a parchment-lined sheet. Brush with beaten egg yolk. Bake for 45 minute or until golden. Cool on a wire rack. Slice like a bun, with a serrated knife.

Strawberry cream
In a medium bowl, combine mascarpone and strawberries. Set aside Using electric mixer, beat cream, sugar and vanilla to soft peaks. Stir ¼ of the whipped cream into the mascarpone mixture to lighten. Fold in remaining whipped cream.

Fill profiteroles with strawberry cream. Top with powdered sugar and chocolate sauce. Garnish with mint and slice strawberry.

WildCard: Michelle – New Challenge
Profiteroles

1 c heavy whipping cream,
4 ounces white chocolate, finely chopped
½ c plus 2 tablespoons white all purpose flour
2 T unsweetened cocoa powder
¾ c water
3 T butter
1 T granulated sugar
¼ tsp salt
3 eggs, lightly beaten Fresh
Powdered sugar

Warm ½ cup of the cream on stove, in double boiler, do not scald!
Pour hot cream over chocolate in small bowl; stir until chocolate is melted and smooth. Stir in remaining ½ cup cream.
Cover; refrigerate at least 3 hours or until mixture is well chilled.
Whisk chilled mousse until soft peaks form.

Meanwhile, for profiteroles, preheat oven to 375°F.
Combine flour and cocoa powder in small bowl; set aside.
Bring water, butter, granulated sugar and salt to a simmer over medium heat in saucepan. Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball.
Remove from heat; place dough in large bowl. Add eggs; whisk until smooth and very thick.

Lightly spray mini-muffin-pan with vegetable oil.
Place equal-sized pieces of dough into wells of pan.
Bake 28-30 minutes or until dough is puffed and tops are slightly cracked.
Remove from oven and make a small cut in side of each puff to release steam.
Remove from pan to cooling rack; cool completely.
Fill each puff with mousse, I think I used a ziplock bag, with the tip cutoff to fill.
Sprinkle lightly with powdered sugar; serve immediately.

Lottery: Tiffany