Vegetarian dinner

Many of my friends and clients are vegan or vegetarian, some can’t eat meat because of dietary restrictions and others choose not to eat meat for their own moral reasons. For most chefs it’s an ever-challenging test to come up with substitutes for ingredients that are so commonly used in most kitchens (rich butter, milk, eggs, meat and all other animal products). Ask a hard-core pastry chef to replace real butter with something else and see how long it takes to be thrown out of their kitchen with muffin tins and cookie sheets flying after you. I am a pastry chef too, and although there is no substitute for the real butter, it is definitely possible to make vegetarian and vegan food taste good, very good.

Throughout the years, I have come up with endless recipes and techniques for making meals vegetarian and/or vegan friendly. I’ve developed many amazing mousses, cakes, and meat replacements, some of which you lucky readers will get to see because I’ll be sharing them here in this blog.

You all know by now that I appreciate simple and home cooked meals, but I also appreciate sophisticated food. Food with layers of many complex flavors. A common complaint for vegan food among the non-vegans is that it lacks the vibrant flavors of non-vegan food. For example, when using a soy based cream more flavoring is needed, because with all honesty soy based cream by itself is kind of bland. I like to add things, like maple syrup, vanilla beans, rum and fruits, to give it an extra kick and to remove the so-called “bland” flavor that so many fear from vegan food.

The recipes I chose to share do not necessarily follow a certain style of cuisine, but together they definitely make a wonderful and delicious meal for your family and friends to enjoy.

You will see that the roasted pumpkin, corn, tomatoes and tortilla soup is still so rich and delicious, without the use of butter, cream or beef stock. The pasta with the tomato-wild mushroom sauce and chickpeas balls is spectacular even though there is no parmesan cheese sprinkled over it. The flavor comes from the chickpeas and cilantro used in making the chickpea balls. The apple and banana hot parfait has no milk products, but its still so rich and delicious.

Use these recipes as a guideline for a future dinner party or a relaxed meal with the family or friends. Replace the vegetables of the soup with other vegetables or add any of your favorites in addition to the ones that I’ve listed. You could add lightly steamed fresh broccoli, asparagus, carrots, zucchini and/or any of your other favorite vegetables and add them to the pasta. You could use different fruits for the hot parfait, like pears, pineapple or peaches, apricots and plums (when they are in season).

Have fun and don’t think about it too much. It always turns out better when you just let your taste buds lead you to the best dishes.

Peace and love and vegan flavor explosions.

This dinner recipes serve about 6, more or less. You may have some left over…

Roasted pumpkin and corn tortilla soup

2 corn ears, cleaned, and each one cut into half
2 cups fresh pumpkin cubes
1 medium potato, peeled and cut into big pieces
2 medium onions, cut into big pieces
10 garlic cloves
5 bay leaves
1 bunch fresh sage
1 small bunch of fresh thyme, tied in a kitchen twine
1/4 cup plus 2 tablespoons vegetable oil
3 medium tomatoes, cut into halves
4 cups vegetable stock (preferably homemade), or water
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1/2 teaspoon cumin
5 small corn tortillas
salt and freshly ground black pepper to taste
cilantro and crushed corn chips for garnishing

Preheat the oven to 450º F and line a large baking sheet with parchment paper.

In a large mixing bowl, mix together corn, pumpkin, potatoes, onions, garlic, bay leaves, sage, thyme and ¼ cup oil and mix well. Transfer vegetables to the prepared sheet pan. Arrange tomato pieces, cut side up, around the pan, and sprinkle with salt and pepper.

Roast for about 20 – 30 minutes, or until vegetables are browned, mixing the vegetables at least twice during roasting.

Transfer vegetables to a large pot and add remaining 2 tablespoons oil. Cook over medium – high heat, mixing occasionally, for about 5 minutes, then add stock (or water) and spices and bring to a boil. Remove from heat.

Fry tortillas, separately, in a large pan with a little oil, until crispy. Break into small pieces and add to the pot. Cook soup until vegetables are soft.

Discard bay leaves, sage and thyme (Don’t forget the kitchen twine), and transfer to a blender (you could also use a hand blender instead). Puree mixture until smooth and creamy.

Transfer soup back to the pot and season with salt and black pepper (if soup is too thick, add some more stock or water). Check seasoning and garnish with cilantro and crushed corn chips.

Tomato-wild mushrooms sauce

2 tablespoons vegetable oil
1 large onion, diced
1 medium carrot, diced
2 celery stalks, diced
10 garlic cloves
4 bay leaves
1 small bunch fresh thyme, tied in kitchen twine
1 small container wild mushrooms, such as crimini or shitake, sliced
1/2 cup red wine
8 medium tomatoes, chopped
1/2 cup parsley, finely chopped
5 large basil leaves, finely sliced
sea salt and freshly ground black pepper

Heat oil in a large pan over medium heat until hot but not smoky. Add onion, carrots, celery, garlic, bay leaves, and thyme and cook until vegetables are soft and begins to brown. Add mushroom and season with a little salt and pepper and cook, stirring occasionally, until mushrooms are soft and most liquid released by mushrooms is evaporated.

Add red wine and cook for a few minutes more, then add tomatoes and parsley and cook over a medium – low heat until tomatoes break apart and sauce is thick, about 1 1/2 hours. Remove from the heat and discard bay leaves and thyme. Add basil and more salt and pepper if needed and mix well.

If you want your sauce more chunky, cut the tomatoes into bigger pieces. If the sauce is too watery, cook over a medium-low heat for a longer time until sauce reaches the right consistency.

Chickpeas balls

2 cups dried chickpeas
1 medium onion, cut into big pieces
2 cloves garlic, smashed with a back of a knife
2 scallions, coarsely chopped
1 1/4 cups parsley, chopped
6 large basil leaves, sliced
4 large sage leaves, sliced
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon baking soda
juice of 1/2 lemon
oil for frying

Put beans in a bowl and cover with water. Soak for about 24 hours, adding water when needed, to keep the beans covered with water at all times.

Drain the beans, reserving the soaking water, and transfer to a food processor. Add remaining ingredients and pulse until coarsely chopped. Scrape sides and bottom of the bowl and pulse a little more until mixture come together, adding up to a 1/4 cup soaking liquid (not more) throughout the process. Check season and add more salt and spices if needed.

Heat about 2 inches of oil to 350° F in a deep pan and fry about balls at once for a few minutes on each side, or until golden brown.

Using a small ice cream scooper or a tablespoon, scoop the batter into meatballs size balls and gently add to the hot oil, making sure to leave enough space between each ball. Fry balls for, in small batches, for about 2 minutes on each side, or until golden brown and then transfer to a paper towel lined platter. Scoop and fry remaining batter in the same manner.

Instead of frying the balls, u can place them on a parchment lined sheet pan that is lightly brushed with oil and then bake them at 375° F (make sure to preheat the oven) for about 8 – 10 minutes, or until balls are golden brown.

If you like, you could substitute the parsley with cilantro, for a more “Middle eastern” flavor. If you do so, you don’t need to add the basil and sage, replace those with 1 teaspoon of ground cumin.

Penne pasta with tomato-wild mushroom sauce and chickpeas balls

2 lbs penne pasta (you could use a little more if you want some left over)
1 recipe tomato-wild mushroom sauce
1 recipe chickpeas balls
fresh basil or mint leaves for garnishing

Bring about 3 quarts water to a boil with 1 tablespoon oil and 1 tablespoon sea salt in a large pot and cook rigatoni, stirring occasionally, until just al dente, and then drain.

Mix tomato-wild mushroom sauce (about 1 cup to each person) with the chickpeas balls and then add the pasta and mix well.

Divide between plates and garnish with basil or mint leaves.

Warm banana and maple parfait

4 ripe bananas, cut into thick slices
juice of 1 lemon
3/4 cup maple syrup
1/4 cup brown sugar
1 teaspoon pure vanilla extract
2 tablespoons rum
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
dairy free vanilla ice cream
1/2 cup toasted pistachios, coarsely chopped
3 oz dark chocolate, chopped, for garnishing
4 basil leaves (yes, basil)

Mix bananas with lemon juice in a small bowl.

In a medium pan, heat maple syrup until very hot and begins to bubble. Add banana and gently stir to make sure bananas are fully covered with maple. Add brown sugar and stir well again. Add vanilla, rum, salt and cinnamon and cardamom and continue cooking until syrup is thick.

Put 1 scoop of vanilla ice cream into each of the serving glasses.

Divide bananas between glasses, (making sure each glass gets enough bananas and maple syrup), then sprinkle each glass with some of the pistachios and the chocolate.

Finely slice the basil leaves and divide between the glasses. Serve immediately.