I believe mushrooms are truly a gift from nature and they are precious to the vegetarian cook, with their earthy robust flavors and meaty texture.

Fresh wild mushrooms are sometimes difficult to find and fresh porcini nearly impossible. While some of you may be wary of dried mushrooms, after trying this recipe, you’ll realize how absolutely delicious and bursting with rich flavor they can be.

Look for dried Porcini of high quality, preferably those imported from Italy or France. The sliced caps should be dark brown and at least 2 inches in length.

Ingredients
POLENTA
2-1/2 c. quick cooking Italian polenta
6 c. water
1/2-1 t. salt
4 T. butter or 1/4 c. olive oil, optional
1/2 c. Fontina cheese, optional

MUSHROOM TOPPING
3 c. Porcini mushrooms (dried & reconstituted, see below)
3 c. mixed fresh mushrooms such as button, shitake, or crimini
2 T. olive oil
3 cloves garlic, chopped
1 large onion, sliced thinly
1 c. chopped plum tomatoes, skinned
1/4 c. dry white wine, optional
1/2 c. chopped mixed fresh herbs — parsley, basil, thyme, & tarragon
Salt and pepper to taste

To prepare Polenta:
Bring salted water to a rolling boil in a heavy saucepan. Slowly sprinkle polenta meal into water, stirring constantly. Lower heat, then continue to stir and cook until polenta thickens and pulls away from sides of pan, about 4-5 minutes. Now add butter or olive oil and cheese if you want.

Spray a 9 X 13 inch cake pan with water, then pour polenta into pan and spread to corners with the back of a wooden spoon. If mixture sticks to spoon, simply spritz polenta with a little water.

Allow polenta to set up — 45-60 minutes — before cutting and using. You can also wrap with plastic tightly and refrigerate until ready to use. Polenta will keep in the fridge for about a week and can be used for our fabulous fried polenta appetizer.

To prepare Mushroom Topping:
Rinse dried mushrooms under running water to clean, then soak in warm water to cover about 15-20 minutes.

Meanwhile clean and slice fresh mushrooms and set aside. In a small saucepan, boil water. Drop tomatoes into boiling water one by one. After a few seconds skins will pucker and begin to loosen. Remove immediately from water and slide skins off. Chop peeled tomatoes roughly and set aside.

Heat oil in a wide saute pan and add garlic and onions. Saute until just beginning to soften, then add fresh mushroom and continue to saute.

With your hands, squeeze broth from reconstituted dried mushrooms and add them to saute pan. Stir, then add 1 cup of reserved broth, and simmer. Any leftover broth can be saved for stock.

When sauce thickens, add tomatoes and half the herbs. Simmer another 10-15 minutes. Sauce should be thick and rich. Add some of the reserved mushroom broth if mixture seems too dry. If desired, now add wine. Add salt and freshly ground black pepper to taste, then remaining herbs.

To assemble:
Slice polenta into 1/2″ wide slices and place in individual portions on a baking sheet greased with olive oil.

If desired, then drizzle with additional olive oil.

Bake at 475 degrees for about 10 minutes, until brown and bubbly.

Spoon mushroom topping over individual servings, dress with additional fruity (Sicilian) olive oil, and serve hot.

Note: Only needing a rinse to clean them, soaking dried mushrooms in water for less than half an hour prepares them for cooking. Make sure to reserve the rich “broth” soaking creates, as it makes an excellent base for soups and sauces and is impossible to achieve with fresh, cultivated mushrooms.

This recipe is both easy and elegant and if you’ve never tried grilling these tasty spears, now’s the time! Gorgeous stalks of fresh asparagus are blanched, then grilled and dressed with lime juice. Heavenly!

Serves 4

Ingredients:
Good-sized bunch of fresh asparagus stalks, preferably the thicker type suitable for grilling
Coarse kosher salt
Freshly ground black pepper
Fresh lime juice
Extra virgin olive oil

To prepare:
Blanch asparagus stalks by placing in salted, boiling water for a minute or two, until bright green. Remove quickly and rinse in cold water to stop cooking.

Lightly brush with olive oil and carefully place on hot grill so that the spears don’t fall through the holes. If you prefer, you can use a grill basket especially designed to hold smaller vegetables.

Using long-handled tongs, roll the asparagus around until all sides are just beginning to turn golden and spears are slightly tender. This should take only a few minutes.

When done, arrange stalks on serving platter, sprinkle with coarse kosher salt and freshly ground pepper and give them a good squeeze of fresh lime.

Note: Eat seasonally and eat well. Asparagus is the true culinary harbinger of spring and when it’s plentiful, I buy tons of it. Prepared with simplicity, asparagus is the ultimate vegetable. Look for fresh, tender asparagus with tight tips. Instead of cutting, snap off lower end of each spear where the woodier part meets the tender stalk.

In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, and process. The spread should have a smooth consistency similar to mayonnaise.

This also makes a wonderful creamy salad dressing with the addition of a bit more water, added a little at a time, to your preferred consistency.

Store in a covered container in the refrigerator for up to a week.

This is just right served on lettuce boats or tucked into pita bread or a lovely wholegrain French baguette. For a Delicious twist, substitute your favorite fruit for the grapes.

Serves 4

Ingredients
1/4 of a Quorn Roast, torn into bite sized pieces
1/4 – 1/2 of a chopped white or yellow onion
1 t. vegetable oil
1/2 t. curry powder
2-3 T. dairy or soy yogurt
12-15 seedless green grapes
Fresh black pepper

To prepare:
Cook roast according to package directions. Cool and section off about a quarter of the loaf. Tear into bite sized pieces and place in a medium sized bowl. Add grapes. Mix remaining ingredients together into a dressing and pour over Quorn and grapes. Season to taste with salt and pepper.

Note: Don’t overcook the Quorn roast. It is best when still moist. I generally start with the roast defrosted for the best results.

The word edamame means “Beans on Branches,” since they grow in clusters on bushy branches. If you take a closer look at the pods, they’re quite fuzzy. To retain their fresh, natural flavor, they are typically parboiled and quick-frozen.

Soybeans are a major source of protein in Asia and are rapidly gaining in popularity in the US. I see them served in restaurants and have them offered me at dinner parties. Edamame are often consumed as a snack, used in side vegetable dishes or in soups. Children like them for their wonderful chewy texture and mild, somewhat sweet flavor. Another reason why they’re so popular with children is that they’re a fun finger food.

To prepare whole Edamame pods, simply cook the whole bean pods in salted water, drain, top with a sprinkle of coarse salt and then squeeze the beans directly from the pods into your mouth. If you’re buying them frozen, follow the package directions because many are sold already partially cooked and they simply need a quick reheating.

These days edamame are available pretty much everywhere, either in the pod or shelled and ready to use. If your children like them, incorporate them into their diets in as many ways possible. Edamame in any form are incredibly nutritious, loaded with protein, high in fiber, and relatively low in carbs. Below is a quick and flexible salad recipe that can be adapted as you wish.

Ingredients:
1/4 c. seasoned sushi rice vinegar
1 T. light vegetable oil
1/4 t. salt
1/8 t. freshly ground black pepper
1 pkg. (about 16 ounces) frozen, shelled edamame
1 Granny Smith apple, cut into 1/4 inch dice (Jicama or radish can be substituted)
1/2-1 c. lightly packed chopped fresh cilantro (optional)

To prepare:
Mix the oil, vinegar, and seasonings in a large bowl. Cook the edamame according to the package directions, then place in the bowl with the chopped apple and the cilantro and toss to coat the vegetables with the dressing.

Like all our recipes, this soup is very flexible, so feel free to add pasta, rice, other vegetables, or different fresh herbs. Enjoy – this one is too easy no to!

Ingredients:
1 T. olive oil
1 lb. leeks, cleaned and sliced, white & light green parts only
2 c. canned chickpeas
3 c. water
3 T. chopped fresh parsley
½ t. turmeric
Salt and black pepper

To prepare:
In a large soup pot, heat the olive oil, then add the leeks. Caramelize but don’t brown the leeks for about 5 minutes. Add the remaining ingredients, except the chopped parsley. Bring the soup to a boil, then reduce the heat, and simmer for about 10 minutes, just until leeks are tender. Add the fresh parsley, stir to combine, adjust seasonings if needed, and serve. ]]> http://delicioustv.com/2009/03/chickpea-and-leek-soup-with-parsley/feed/ 3 http://delicioustv.com/2009/03/potato-sage-pizza/ http://delicioustv.com/2009/03/potato-sage-pizza/#comments Tue, 03 Mar 2009 19:49:01 +0000 admin http://delicioustv.com/?p=923

This cheese-less Potato Sage Pizza is a wonderful alternative to the more common tomato cheese versions. Served hot or cold, for breakfast or any time of day, you’ll love my rendition of Pizza Bianca.

Serves 4

Ingredients:
1 lb. prepared pizza dough
3 medium baking potatoes, cooked until fork tender and sliced fairly thin
1/4 c. fresh sage, chopped
Olive oil
Salt and Pepper

Or make your own Homemade Pizza Dough :
1 pkg. yeast
2 c. lukewarm water (105-115 degrees)
1 c. pastry flour or triple OO flour
4 t. salt
5 1/2- 6 c. unbleached white flour

Either by hand or with a mixer, stir the yeast and water into a large bowl, until the yeast dissolves. Add pastry flour and salt. Mix well, then add the all purpose flour one cup at a time until the dough is smooth, but not sticky. Shape the dough into a ball and place it in a lightly oiled bowl. Turn to coat and cover with a towel or plastic wrap. Let the dough rise in a warm place for 1 hour until it doubles in size. Punch the dough down and divide it into 6 balls for individual pizzas or 2-3 for a larger pies. Let the dough rise again for 45 minutes or until doubled in size. Keep dough cool before using.

To prepare:
Heat oven and pizza stone for at least one hour at 500 degrees.

Have your potatoes, sage, and spices prepped and ready at hand.

Break either prepared or homemade dough ball in half and begin stretching your dough to desired size.

Place the dough circle on the hot stone, sprinkle lightly with olive oil and bake for 4-5 minutes until slightly dry when touched. Layer the potatoes on the crust in a circular pattern, then sprinkle on the chopped sage, some additional olive oil, and salt and pepper.

Bake the pizza for 10-15 minutes until the edges are nicely browned.

Serve hot or cold.

Note: You can substitute rosemary or your favorite combination of herbs on this pizza.

Roasted Eggplant Cannelloni

These are so light and delicious you won’t believe they’re good for you. The roasted eggplant adds a wonderful, smooth flavor to the filling and using the no boil noodles keeps them slim and small. Béchamel sauce is very traditional in Italy with cannelloni or lasagna and you will likely have leftover sauce which can be used with other dishes. I will often prepare either one of my lasagna recipes at the same time or double this cannelloni recipe, freezing one for another day. If you prefer, a simple tomato sauce will work just as well as the béchamel.

Cannelloni Ingredients:
1 pkg. veggie “meat crumbles”
1 large or 3 small eggplant
3 T. olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 T. oregano
¼ t. dried red pepper flakes (optional)
1 t. garlic salt
½ c. chopped fire roasted tomatoes
¼ c. fresh basil (chopped roughly)
2 cups béchamel sauce (recipe below)
1 box of no boil lasagna noodles

To prepare:
Heat the oven to 400 degrees. Place washed whole eggplant on a lined baking sheet. Prick it with a fork a few times and bake it whole, until it’s nicely roasted and slightly collapsed. Remove the eggplant from the oven and set it aside until cool enough to handle. Meanwhile prepare the béchamel sauce and set aside. When the eggplant has cooled slice in half down from top to bottom. If you’re using large eggplant, and there are a lot of seeds, you may want to scoop out some of them and discard. Pull out the rest of the soft pulp down to the peel and chop the flesh fairly small and set aside.

Heat a deep skillet on medium heat, add the oil and when it’s mobile, add the onion and cook for a few minutes, until it’s soft and slightly translucent. Add the garlic, pepper flakes, and oregano. Stir a minute or two to release aromas. Now add crumbles. Cook the crumbles for a few minutes, until slightly browned. If the mixture becomes too dry, add a little more olive oil. Add the chopped eggplant, the tomatoes, and garlic salt, and stir to combine. Cook an additional few minutes until everything is nice and hot. Remove the pan from the heat and add the chopped basil. If desired season to your taste with salt, pepper, and additional oregano or basil. Set that mixture aside and prepare pasta.

Bring a wide, shallow skillet of salted water to a boil. When the water boils, add the no-boil lasagna sheets two to three at a time. Move them around a bit and when they are flexible and just slightly softened, remove them with tongs, and lay them on your work board. This takes about two to three minutes and you really want these underdone because you’ll bake them additionally in the oven.

Spoon some of the béchamel sauce, about a quarter of an inch to half an inch into a baking dish. Keep it next to your work area – you will be placing the cannelloni into this dish after stuffing.

Lay the noodles out flat to begin filling and rolling. Meanwhile, add another three sheets of pasta to the water. Place two to three heaping tablespoons of filling along one edge of each little sheet of pasta, roll it up, and place the cannelloni into the prepared baking dish. Continue until you’ve used all the pasta sheets.

Ladle some additional béchamel sauce over the cannelloni, top with a drizzle of olive oil and a little more fresh basil. Pour about 1/4 cup of water around the outer perimeter of the cannelloni, cover the baking dish with foil, and bake at 350 degree for 30 minutes. Uncover and bake an additional 10 minutes. The cannelloni should be steaming, heated through, and bubbly. Serve with a simple salad and garlic bread.

Béchamel Blush Sauce Ingredients:
6 T. vegan margarine, or olive oil
6 T. unbleached flour
3 c. unsweetened soy milk (warmed)
1-2 tsp. tomato paste
Salt and pepper to taste
Grated nutmeg

To prepare béchamel sauce:
In a saucepan, melt the margarine over medium low heat. When the margarine begins to bubble whisk in the flour. Cook this roux over very low heat for a few minutes, but don’t let it brown. The idea is to cook off some of the raw flour flavor. When the roux begins to smell a little nutty and fragrant begin whisking in the soymilk. Continue whisking the milk about a cup at a time until the sauce is thickened and smooth. If it begins to get too thick, you may add a little additional milk or a bit of water, but use a light hand. The sauce should be a creamy thick consistency that evenly coats the back of a spoon. Remove the sauce from the heat and season it with salt and pepper, a few gratings of fresh nutmeg. Finally, whisk in the tomato paste.

This sauce will likely thicken while it sits. If it does, simple loosen it with some liquid, either milk or a little water. Store any leftovers in a covered container for up to a week.

I was surprised how easy a task it was to translate this dish to a lighter meatless version.

As with many recipes that contain meat, it is actually the supporting “cast members” — the dry white wine, nutmeg, sweet carrots, celery and red onion — that give dishes like my Bolognese sauce its distinctive and deliciously familiar flavor.

Serves 4

Ingredients
1 medium red onion
1 medium carrot
1 large stalk celery
1-12 oz. package vegetarian ground beef style crumbles
3-4 slices chopped vegetarian bacon (optional)
1 lb. fresh or canned tomatoes (look for a smooth crushed tomato)
4 T. margarine
2 T. olive oil
1/2 to 3/4 c. good quality dry white wine
Salt and pepper
1/4 t. fresh grated nutmeg
1 cup “beef” flavored vegetarian stock
1/2-3/4 c. unsweetened soy milk

To prepare:
To make preparation easier, use a food processor and process onion, carrot, and celery until very finely chopped.

Heat the margarine and oil in a heavy pan. When the oils are just warm add the vegetables and saute for 5 minutes. Add “beef” and “bacon” and continue sauteing for another 10 minutes stirring every so often.

Add the wine and cook for 5 minutes, then add the tomatoes. Simmer mixture for 15 minutes before adding the nutmeg and broth. Continue cooking for about another 20 minutes.

Taste the sauce to be sure all ingredients are well blended and season with salt and pepper. Lower the heat, add the soy milk, and continue cooking on very low for another 10-15 minutes. Keep the heat low, so the bottom doesn’t burn.

At this point, when the sauce is done, prepare the pasta. (I don’t recommend egg-based pasta because this sauce is too robust.) When the pasta is al dente, add the pasta to the sauce and combine and cook over very low heat for a few minutes.

Top off each serving with another drizzle of fruity olive oil and a sprinkle of freshly grated parmesan cheese.

Note: With a little imagination and the inclusion of modern soy products, converting any meat-based family favorites is easier than ever. “Ground beef” style vegetable protein crumbles add consistency, texture, and nutrients, while eliminating fat and cholesterol.

This recipe is an old German family favorite. Although when my mother made it, she used chicken, the parsley sauce was always my favorite part of the meal. And, this was one of the first dishes from my childhood that I was able to successfully convert to vegetarian and now it has become a new family favorite. Serve with egg noodles, macaroni, or my preferred way, over steamed potatoes.

Serves 4

Ingredients
I pkg. extra firm tofu, drained, pressed, cubed
Kosher salt
Vegetable oil for frying

1/2-1 c. fresh chopped parsley
5 c. mild vegetable stock
8 T. margarine
8-10 T. all purpose flour
Salt and pepper

To prepare:
Heat vegetable oil in a large skillet over medium heat. Add tofu and Kosher salt and brown tofu until crispy. When the tofu is finished, remove and drain on paper towels. Without rinsing the skillet, add margarine to the pan and melt it down. Allow it to get just a hint of color, then add the flour a few tablespoons at a time, stirring continuously. When all the flour is blended, begin whisking in the stock a few cups at a time. Once the sauce is nicely smooth, add the tofu and continue cooking for a few minutes, then throw in the parsley and stir well. Season with salt and pepper and serve hot on a bed of noodles or steamed potatoes.

Note: You can replace the tofu with your own favorite chicken substitute such as Quorn Tenders or Tofurkey.