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Vegan-omics Recipes!

January 27, 2011

Alright guys, with permission from Chef Clara I can give you the recipes that I talked about in my Vegan Cooking Class post! By the way, in another small world occurence, Clara and my harp teacher Eileen are friends!

Here you go!

1. Curried Squash & Sweet Potato Soup  serves 4-6

  • 2 smaller butternut squash, cut in half
  • 1 medium sweet potato
  • 1 large russet potato, peeled and chopped
  • 1 yellow onion, diced
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 1 T minced ginger
  • 1 T olive oil
  • 2 T curry paste
  • 1 t sea salt
  • 13.5 oz can coconut milk
  • 1/2 head cauliflower, chopped and roasted
  • smoked paprika to garnish

Place squash, cut side down, on a tray with the sweet potato & drizzle with oil. Roast in a 350 degree oven til soft and set aside to cool.

Place onions, carrots, and olive oil in a soup pot and cook on medium heat until translucent. Add garlic, ginger, curry paste, and russet potatoes and cook for for five more minutes. Add enough water or veggie stock to cover the ingredients, plus one inch and bring to a boil. Once boiling remove the sweet potato and squash from their skins and add to the pot. Simmer the soup until the russets are soft and break apart with a fork. Remove the pot from head and blend soup, adding coconut milk and salt.

Add roasted cauliflower and serve.

2. Pasta e Fagoli serves 6

  • 1 lb. (2.5 cups) dried navy or cannellini beans (can replace dry beans with canned)
  • 1 medium onion, halved
  • 1 head garlic, split in half
  • 8 fresh sage leaves
  • 6 black peppercorns
  • 3/4 cup extra virgin olive oil

 

  • 2 lbs. fresh pasta
  • 1 small can whole peeled tomatoes, chopped
  • 3 cloves garlic
  • salt and freshly ground black pepper
  • freshly grated parmesan

Place beans in a heavy pot with enough water to cover. Bring water to a boil, then strain the beans and return to pot. Add fresh water to cover. Add onion halves, garlic, 6 of the sage leaves, peppercorns, and 1/2 cup olive oil. Cover and bring to a boil. Reduce heat to low and simmer until beans are tender, about 45 minutes.

Strain beans and remove & discard peppercorns. Transfer beans to a mixing bowl. Chop remaining two sage leaves and stir into beans, along with remaining 1/4 cup olive oil.

Boil water for pasta, cool until al dente.

Add pasta, tomatoes, salt, pressed garlic, and pepper to beans in a bowl. Toss and top with freshly grated parmesan.

3. Roasted Vegetable with Walnuts and Quinoa serves 6

  • 2 medium beets, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 medium squash (butternut, acorn, or spaghetti), peeled and diced
  • 3 red pototoes, diced
  • 2 carrots, peeled and diced
  • 3 cloves roasted garlic
  • 3 cups quinoa
  • 6 cups water
  • 1 cup toasted walnuts
  • salt and pepper to taste

Place diced vegetables (Carrots, beets, sweet potatoes, red potatoes, and squash) on a baking tray. Season with olive oil, salt, and pepper and roast in a 350 degree oven until tender (about 45 minutes), stirring occasionally.

While vegetables are roasting, toast walnuts on a tray in the oven for 7 minutes and cook quinoa.

Place water, quinoa, and roasted garlic in a sauce pan and bring to a boil, then reduce heat to simmer and cover. Cook until water is absorbed (about 15 minutes). Do not stir while cooking.

Remove vegetables from the oven once tender and place in a bowl with quinoa and walnuts. Toss with salt and pepper.

Serve immediately. Can be topped with vinaigrette or lime juice for an added layer of flavor.

4. Molly Brady’s Chocolate Apple Upside-Down Cake

  • 3-4 apples, peeled and sliced
  • 1/2 cup walnuts, chopped
  • 1 cup brown sugar
  • 4 T. vegan margarine

 

  • 2 cups soy milk
  • 2 t. apple cider vinegar
  • 1 1/4 cups sugar
  • 2/3 cup canola oil
  • 2 t. vanilla
  • 2 cups flour
  • 2/3 cup cocoa
  • 1 1/2 t. baking soda
  • 1 t. baking powder
  • 1/2 t. salt
  • 3/4 cup chocolate chips

Preheat the oven to 350 degrees.

Use a tablespoon of margarine to grease a 9×13 pan. Layer apples on the bottom of the pan, then add walnuts and brown sugar on top of the apples. Dollop remaining margarine on top of the brown sugar.

Combine soy milk and vinegar in a bowl and set aside and allow to curdle for a few minutes. Add the sugar, oil, and extract to the soy milk mixture and beat until foamy.

In a separate bowl sift together the dry ingredients. Add in two batches to the wet ingredients, stir, and then add in the chocolate chips. Mix until just no large lumps remain. Pour into the pan and bake for about 45 minutes or until a toothpick inserted comes out clean.

Let me know if you guys try these! Enjoy!

 

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9 Comments leave one →
  1. January 27, 2011 5:52 pm

    YUM!!

  2. January 27, 2011 6:41 pm

    These all look so, so amazing. Can the chef come to my place to make them for me?

  3. January 27, 2011 8:09 pm

    i want to take a vegan cooooking class!! sounds so much fun 🙂 gimme some of dat chocolate cake puuulease!

  4. January 28, 2011 7:08 am

    mmm the “buttery” apple mix for the chocolate cake sounds so damn good haha

  5. January 28, 2011 10:11 am

    Awesome- thanks!!

  6. January 28, 2011 11:08 pm

    i just read the recap on the class! how much fun!!!

    and i love the recipes! so easy and tasty looking!

Trackbacks

  1. Vegan-omics Recipes! « Fitting It All In | ClubEvoo
  2. Weekend At A Glance « Fitting It All In
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