Mushroom Lentil Faux Gras

Mushroom Lentil Faux Gras

I am a sucker for French food and French wine. To this day, my favorite cookbook is still Julia Child’s “Mastering the Art of French Cooking.” A few years ago, I bought a vintage 20th edition copy released in 1971, the year I was born. The book has what looks to be wine stains across its pages, likely from the valiant efforts of another brave epicure hoping to recreate her world-famous bourguignon. I say valiant because if you’ve never seen Julia’s bourguignon recipe, let me just say it is a three-page lesson in patience. But alas, I digress.

The very first vegan cooking class that I taught was Vegan France. This recipe, along with my mushroom bourguignon, were two of my favorite recipes I shared with the class. A traditional molded foie gras is made with goose liver. It is salty and savory, and let me just say when I was a meat-eater, one of my favorite indulgences.

This recipe is an adaptation of Rebecca Leffler’s recipe from her vegan French cookbook. This “faux” gras is made with mushrooms, french green lentils, rosemary, thyme, walnuts, cognac, and a beet puree added in for color. Sure to satisfy even the most die-hard fin gourmets, I like to serve it with nice French Bordeaux and a traditional Pain de Campagne Bon appétit!


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Mushroom Lentil Faux Gras

  • Author: Stephanie Bosch (Adapated from Rebecca Leffler)
  • Prep Time: 10
  • Cook Time: 10-12 minutes
  • Total Time: 44 minute

Scale

Ingredients

  • 24 medium-sized (200g, about 2 cups) button mushrooms
  • 4 tablespoons olive oil
  • 4 tablespoons butter salted or unsalted
  • 2 small onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 2 cups (800g) cooked green lentils
  • 2 cups (280g) toasted walnuts or pecans
  • 4 tablespoons liquid aminos or tamari
  • 4 teaspoons minced fresh rosemary
  • 4 teaspoons fresh thyme, minced
  • 4 tablespoons fresh sage or flat leaf parsley
  • 4 teaspoons Cognac or brandy
  • 2-teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 34 tablespoons beetroot puree (recipe below)
  • Salt and freshly ground black pepper

Instructions

  1. Wipe the mushrooms clean. Remove stem end and slice them.

 

  1. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add mushrooms, rosemary, thyme, sage, and Cognac/brandy and cook, stirring occasionally, until the mushrooms are soft and cooked through, another 5 to 8 minutes. Remove from heat.

 

  1. In a food processor, combine the cooked lentils, brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Fold in beet puree. Taste. Add salt, pepper, additional cognac, soy sauce, or lemon juice, if it needs balancing.

 

  1. Scrape the pâté into a small serving bowl, top with a thin layer of vegan butter if using, and refrigerate for a few hours, until firm.  (If you’re making it on the fly, feel free to freeze it)

 

For Beetroot Puree:

 

  • ½ pound roasted red beets
  • ¼ cup Grapeseed oil
  • ¾ tsp salt
  • 1 tablespoons finely chopped shallot
  • 1 tablespoons water
  • ¾ teaspoons fresh cilantro leaves
  • ¾ teaspoons red wine vinegar
  • Pinch of black pepper

 

Place beets, Grapeseed oil, shallots, 1 tablespoons water, cilantro, vinegar, and remaining 3/4 teaspoon salt in a blender, and process until blended, about 5 seconds. Add beets, and process until smooth, about 40 seconds, stopping to scrape down sides as needed. Stir in black pepper.

 


Conchiglioni with Pumpkin Sage Ricotta

Conchiglioni with Pumpkin Sage Ricotta

This recipe is one of my favorites. Admittedly, a lot is going on here. Part savory and part sweet, the complexity of spices makes for a simple yet flavorful combination. Most recipes using pumpkin ricotta are strictly savory. This recipe, however, has a sweetness that lingers for a bit in the background. I love how the pumpkin mixes flawlessly with the sage’s earthiness, and how that combination balances perfectly with the aromatic baking spices and sweet maple syrup. Served with my cashew béchamel sauce, this would be a perfect recipe for anyone wishing to do something a little different for Thanksgiving. No Turkey? No Problem! Also, this pairs very well with either red, or white wine. I would serve this with a nice oaky chardonnay.


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Conchiglioni with Pumpkin Sage Ricotta

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 20-25
  • Total Time: 2 minute
  • Yield: 6 servings 1x

Description

Part savory, part sweet, this recipe covers all the bases!  Some recipes do not have you press the tofu.  Pressing the tofu removes an additional 1/2 cup of water, and this prevents it from being too runny. 


Scale

Ingredients

  • 1 (16 oz) package of organic Conchiglioni Pasta, or other egg free large shell pasta
  • 1 (12 oz.) package of extra firm organic tofu, pressed
  • 3 Tbsp (6g) nutritional yeast
  • 3 Tbsp fresh sage, minced (do not omit, and dice a little extra for garnish)
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried sage
  • 1 tsp sea salt 
  • 1/8 tsp black pepper
  • 1/4 cup vegan parmesan, plus additional 1/4 cup for topping
  • 1 lemon, juiced (2 Tbsp juice)
  • 1 tsp baking spice mix (can also use pumpkin pie spice mix)
  • 3 Tbsp organic maple syrup
  • 1/2 cup organic pumpkin puree
  • 2 cups cashew béchamel 

Instructions

Preheat oven to 350°

Cook pasta according to package directions.  Be sure not to overcook!  Drain and set aside.

After the tofu has been pressed, crumble and add to a food processor.  Add nutritional yeast, fresh sage, oregano, dry sage, vegan parmesan, lemon juice, salt, and pepper.

Pulse until ingredients begin to combine into a ball stage.  Remove from the food processor and add to a medium-size bowl.  Fold in pumpkin puree, maple syrup, and baking spice mix—taste for salt.  Mix well. 

Give the pasta noodles a good rinse (they might be a little sticky).  Shake off excess water.  In a 9″x12″ glass baking dish, spread 1 cup of béchamel sauce on the dish’s bottom.

Carefully remove a conch shell and place it in the palm of your hand.  Gently squeeze each pasta shell until it opens.  Using about 2 Tbsps of filling, fill each shell until your pan is full.

Drizzle with remaining 1 cup béchamel sauce, being sure to coat all of the noodles well.  If using, top with additional parmesan cheese.

Bake for 20-25 minutes. Turn oven up to broil and carefully watch until the parmesan cheese has melted and lightly browned, about 2 minutes. (Be careful not to walk away from a broiler as it can burn very quickly).

Let cool and plate.  Drizzle shells with remaining béchamel sauce from pan. 

Taste for salt and pepper. 


Notes

*Be sure to check your pasta label for eggs. 

UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh. 


Nutrition

  • Serving Size: 6
  • Calories: 224
  • Sodium: 390
  • Fat: 4.3g
  • Saturated Fat: 0.6g
  • Carbohydrates: 34.5 g
  • Fiber: 2.8
  • Protein: 13.6 g
  • Cholesterol: 0
Pumpkin Sage Ricotta

Creole Smoky Black-Eyed Peas

Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t quite remember, but I think Grandma just opened a can of beans, threw in a ham bone, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super smoky deliciousness!

Though called a pea, black-eyed peas are a variety of the cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, the greens represent paper money. Cornbread is often served with black-eyed peas and greens, represents gold.

Serve over rice, with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!


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Creole Smoky Black-Eyed Peas

  • Author: Stephanie Bosch
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings 1x

Description

I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.


Scale

Ingredients

  • 4 cups dry black-eyed peas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, minced
  • 4 cloves garlic, minced
  • 1  jalapeno pepper, minced
  • 2 (15-ounce) can fire roasted tomatoes 
  • 5 cups vegetable stock 
  • 3 tablespoons tomato paste
  • 1 tbsp voodoo magic spice mix*
  • 1 tsp salt
  • 1/8 tsp liquid smoke
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • Tabasco, parsley, and green onions, for garnish

Instructions


    • Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
    • Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes. 
    • Add vegetable stock, tomatoes, tomato paste, and bay leaf.
    • Drain the soaked beans, rinse, and add the beans to the pot. 
    • Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
    • At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
    • Cook until beans are tender and slightly thickened.
    • Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
    • Remove the bay leaves.
    • Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
    • Add lots of Tabasco and enjoy it! 


Nutrition

  • Serving Size: 6
  • Calories: 210

Stuffed Acorn Squash

Stuffed Acorn Squash

Thanksgiving is one of my favorite holidays. Mostly because I get to see family, eat until my heart’s content, and then lay around like a slug watching football until it’s time to go to bed. But being a vegan means I always have to bring my own food! Every year I tell myself I’m going to make something different, and every year I come back to this same recipe! I LOVE this dish for Thanksgiving. It is not only delicious, but it’s also a show stopper! Mark Twain once said, “I can live for two months on a good compliment.” And I get enough compliments on this dish to last me until Valentine’s Day!

The basmati mixed with the sweet cranberries and spicy vegan sausage is simply delicious! If you don’t want to use the Field Roast Farms sausage, you can use Crimini mushrooms instead. The vegan goat cheese is super simple to make, and I usually double the batch. I use half the cheese for this recipe (I also use it in my Mushroom Wellington recipe). And I use the other half of the cheese rolled in herbs as my holiday appetizer. You will need to make the cheese a day in advance. But if you don’t want to make your cheese, Miyoko Schinner makes a Classic Chive Double Cream Cheese that is divine and you could easily substitute.


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Stuffed Acorn Squash

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour

Description

Usually, I avoid using vegan “meats” from the grocery store. Typically they are highly processed and contain ingredients that I can’t pronounce. But this Field Roast Farms sausage is made 100% from fresh fruit and vegetables! Crafted from apples, Yukon gold potatoes, onions, garlic, sage, and ginger, it is the perfect “meat” for my vegan meal!  If you wish to avoid the sausage, you can easily use diced crimini mushrooms instead!  Do be aware this sausage is not gluten free. 


Scale

Ingredients

For the roasted acorn squash:

  • 2 large acorn squash
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • Pinch of thyme

For the filling:

  • 1 tablespoons olive oil (can use vegetable stock, if oil free)
  • 2 Field Roast Smoked Apple & Sage Sausage links, cases removed and diced
  • 1 large yellow onion, diced 
  • 1 1/2 tsp garlic (about 3 cloves)
  • 1 1/2 cup prepared rice (I used white basmati)
  • 1 tsp dried thyme 
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 cup herbed vegan goat cheese
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ½ cup fresh parsley, chopped (plus more for garnish)
  • ½ cup dried cranberries
  • 1/2 cup vegan parmesan (I use Follow Your Heart)

 


Instructions

  1. Preheat oven to 425° degrees. Wash and dry squash. Slice squash in half from tip to stem and scoop out seeds.
  2. Place the squash halves flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and pinch of thyme. Roast flesh side down until almost done, about 25-30 minutes. Remove squash from oven and set aside.
  3. While squash is cooking heat medium size skillet over medium heat.  Add 1 tablespoon of olive oil (or stock, if oil free) to pan.  Once the oil begins to shimmer add diced onion, sausage, and dried cranberries. Add 1 tsp each thyme, oregano, garlic powder, and parsley. Sauté until onions are translucent and sausage has browned about 6-7 minutes. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add prepared rice.  Stir until rice is warmed through.
  5. Remove the skillet from heat and stir in the vegan goat cheese. Season with salt and black pepper. 
  6. When done, remove squash from oven and reduce heat to 350°.  
  7. Divide mixture between squash halves.  Top each squash with vegan parmesan cheese and return to oven.  Bake for an additional 30 minutes.  
  8. Garnish with fresh parsley. Serve warm.

Notes

The sausage mixture can be made a day ahead and refrigerated.