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Posts Tagged ‘The Artful Vegan

Yam-Black Bean Cakes with Sweet Mango, Mustard, and Chile Sauce

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Oooh, I went all fancy tonight, courtesy of The Artful Vegan. I had to sub out the yuca for orange sweet potato, and the habanero for red jalapeno (unfortunately so, because habaneros are my favourite chile pepper!) Yet this dish, from the book’s appetizer section, totally hit the spot! The dijon mustard-mango sauce was amazing, and I’ll be making it again! On top is the broiled tomato salsa that forms a sub-recipe of the general recipe–you know how those fancy Millennium restaurant recipes roll! I panfried the first batch of cakes, but knew it would rapidly become annoying (the pan was already full of that bane of vegan croquette existence: the stray particles due to near-disintegration of the whole business), so I baked the rest on an oiled pan, brushed with oil.

I knew it was likely to be pretty tasty when the bowl of ingredients was looking like this (n.b.: that grated orange pile looks eerily like cheddar cheese, but it’s orange sweet potato):

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The baked ones looked like this:

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Written by phdelicious

October 13, 2011 at 5:03 am

Posted in Meals

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Christmas Feast

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Here’s what my boyfriend and I ate for Christmas dinner last night! I was so pleased with how everything turned out.
The soup is the Scarlet Carrot Soup from the final printed issue of Gourmet magazine, November 2009. I thought they reproduced all the recipes from Gourmet on epicurious, but apprently they don’t. Someone’s reprinted the recipe here, though, so take a look if you like. It’s a great soup– very simple yet interestingly layered in flavour. Because it’s so simple, be sure to taste and fiddle at the end with the salt level and so forth. I tasted it and found it a little too bland, but just one more twist of salt brought out all the flavours as if by magic. The carrot ribbons were a great touch and worth the effort.
The crazy-looking entree is from The Artful Vegan, one of Millennium Restaurant’s cookbooks. I’ve had this cookbook for years, but have really only had the chops to cook from it properly for the past year or two (my first attempt to make an entree out of it, years ago, was one of the most stressful experiences ever!) Now I know better what kind of prep is required, and what I can substitute and how I can streamline the process. Necessary knowledge when you’re cooking from an ingredient list that’s not only lengthy, but includes multiple other recipes from the book that I don’t have a sous chef preparing for me at 5AM. I made this entree last year for a para-Christmas meal in Vancouver, and didn’t get any photos because I didn’t bring my camera on that trip. For that meal, I had made a parsnip puree in place of the garlic grits you see here. It had been delicious, but I think in the end the Millenium folks sure know how to pick the elements of a dish and I’m glad I followed them this time. Yet instead of the the grilled broccoli rabe, here you can see I substituted a saute of beet greens– I just prefer beet greens over broccoli rabe, and so does my boyfriend! But beet greens still fit the tuscan profile very well.
So, what you see here is a pool of wine-mushroom sauce– they call it zinfandel porcini sauce, but what you see here is cabernet-portobello sauce. Now, this is one of the most flavourful sauces around. Not only is this–

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–not even all the shallots I used, but this–

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is just the first flavour layer of the sauce: Dark Roasted Vegetable Stock from the same book. This stock alone has two layers of wine flavour–the vegetables are roasted with wine, and then simmered with more wine and herbs. The resulting stock is just one element of the final sauce. Along with the shallots I already showed you, there’s also a pound of mushrooms, a beautiful dark roux, and more wine. Nuts. Special-occasion worthy.

Okay, enough about the sauce. The purse is filled with a beautiful mix of white beans, shiitake and oyster mushrooms, fennel bulb, onions, herbs, and a bit of crispy vegan sausage (the only Tofurkey product that made its way into this holiday meal, incidentally). The purse sits on a cloud of garlic grits, which have been elevated to crazy decadence with some cashew cream. Grilled bosc pear and sauteed beet greens complete the picture. And below we have a picture of the stars of the soup, just because it looks pretty:

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Stayed tuned for a plum pudding post!

Written by phdelicious

December 26, 2010 at 6:51 pm

Vegan MoFo Day 2: Neighbour Dinner!

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My next door neighbour Jesse hosted another dinner, hooray! I made these Miso-Glazed veggies, based on the Miso-Glazed Eggplant in The Artful Vegan. Nick–our downstairs neighbour–used to work at the illustrious Fresh, a chain of vegan restaurants up in Toronto. That’s where he learned to make this Carrot Coriander Soup!

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And Jesse made a coconut tempeh curry, less blurry in real life. I love how he has the guts to just up-and-serve tempeh–non-poached, non-disguised tempeh, no less–to non-vegans. I wish I had his verve!

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Written by phdelicious

October 2, 2009 at 8:04 pm