Wild Rice and Chestnut Stuffing Winter Vegetable Stew Potato Stuffing Shepherd's Pie: Harvest Veggie
Style Roasted Butternut Squash Soup With Sage Croutons Creamed Tomato Soup With Sage Cornmeal Sage
Biscuits Mayonnaise Herb Biscuits Shariat's Shiitake-Tofu Griddle Cake Winter Squash Risotto
Wild Rice and Chestnut Stuffing Serving Size : 8
1/2 pound chestnuts 1 quart vegetable stock 1 1/2 cups wild rice Salt to taste 2 Tbsp olive oil 1
onion or 3 large shallots -- chopped 3 garlic cloves -- minced or put through a press
2/2 pound mushrooms -- trimmed, cleaned and sliced 2 tsp vegetable oil 5 Tbsp dry sherry or
apple juice
3/2 tsp. crumbled dried thyme Freshly ground pepper to taste
4/2 cup chopped fresh parsley -- approximately 3 Tbsp chopped fresh sage
To roast the chestnuts: There are lot of ways to roast chestnuts; the easiest is the following:
Preheat oven to 425 degrees. Using sharp knife, cut an incision in the shape of an X on the flat
side of the chestnuts. (You need to slash them so they don't explode when they expand in the oven.)
Place chestnuts on baking sheet and bake for 10-15 minutes, until browned and toasty. Remove from
heat and transfer to a bowl. Allow to cool until you can handle them. As they cool they will shrink
away from both outer shell and bitter inner peel-just what you want. Peel chestnuts, making sure
they are free of dark brown inner shell (papery part). Cut in half and set aside. Bring stock to
boil in large saucepan. Rinse wild rice and add to stock. Add a little salt if stock isn't salted.
Bring to boil again, reduce heat and cover. Simmer for 35-40 minutes, until rice is tender. Remove
from heat, drain off any remaining stock and set aside. Heat olive oil over medium heat in large
frying pan and add onion or shallots. Cook gently 10-15 minutes, stirring often, until beginning to
brown. Add mushrooms, garlic and vegetable oil and saute over medium-high heat until mushrooms begin
to release their liquid. Add sherry, thyme, salt and pepper and cook, stirring, for a few minutes
longer. Stir in cooked wild rice, chestnuts, parsley and sage and mix together well. Adjust
seasonings. The chestnuts can be roasted and peeled and the rice cooked a day ahead of time. From:
[email hidden] (Jack Poulter)
Winter Vegetable Stew Serving Size : 8
Mushroom Stock: 1 yellow onion -- roughly diced 6 juniper berries 4 fresh sage leaves, or 1/2
teaspoon dried 2 bay leaves 2 pinches dried thyme 4 branches parsley 1 2-inch piece fresh rosemary,
or 1/2 teaspoon dried
5/2 cup red wine or stock
6/2 to 1 ounce dried cepes (porcini) 1 cup finely chopped fresh mushrooms 3 cups water juice from
tomatoes (from the vegetables) Vegetables: 4 parsnips (8 oz) -- cut in 2-inch lengths 5 carrots
(14 oz) -- cut in 2-inch lengths 8 ounces small white potatoes -- halved lenghtwise 5 stalks
celery (5 oz) -- cut in 2-inch lengths 2 or 3 leeks, white part only (5 to 6 oz) -- halved
lengthwise and cut in 1-inch pieces 2 medium Sweed, (rutabagas) (6 to 8 oz) -- peeled and cut in
7/2-inch wedges 1 medium turnip (3 to 4 oz) -- peeled and cut in 1/2-inch wedges 4 cloves garlic --
left whole and unpeeled 1 15 oz can whole tomatoes -- quartered, juice reserved for Mushroom
Stock 2 pinches dried thyme
8/2 teaspoon dried sage leaves 2 small bay leaves dash of red wine or sherry vinegar to taste Dijon
mustard to taste (optional) freshly chopped parsley freshly ground black pepper
Stock: Heat a few spoonfuls of water in a wide saucepan, add the onion, and cook over medium-high
heat, stirring continually for about 7 minutes and adding more water as needed, until the onions are
browned. They can get as dark as you have time for (and without their burning) as this caramelizing
helps enrich the flavor. When done, add the herbs and the wine, bring the mixture to a boil, and let
it reduce for several minutes. Rinse the dried mushrooms briefly in cold water to get rid of any
sand, then add them to the pot along with the fresh mushrooms, water, and juice from the tomatoes.
Cook at a slow boil while you are preparing the vegetables or until the liquid has reduced to about
2 to 2 1/2 cups. Strain the stock and set aside. Reserve the mushrooms if they are of good quality
to use in this dish. The Vegetables: Prepare all the vegetables as described. Peel the parsnips and
the carrots, but leave the skins on the potatoes if they look clean and fresh. Cut the parsnips in
half lengthwise and remove the woody cores. Halve or quarter the thicker pieces of carrot so that
they are roughly the same size as the thin ends. Put all the vegetables into a Crockpot or bottom
half of a clay pot along with the herbs, and add the Mushroom Stock. If you have used French or
Italian mushrooms for the stock, add them as well. If using a Crockpot, cover and cook on low about
3 hours. If using a clay pot, cover, put into a 350F oven, and cook for about an hour, check, and
continue cooking, if necessary.
When the vegetables are cooked, thicken the sauce, as described below, if you want more of a gravy.
Otherwise, taste, add a dash of vinegar and mustard to sharpen the tastes, if necessary, and serve
the vegetables iin soup plates with the sauce. Garnish with some parsley and plenty of pepper.
Variation: To thicken the sauce, pour off the sauce into a measuring cup and note how much there is.
For every cup, measure 2 teaspoons arrowroot. Dissolve the arrowroot in some of the broth in a small
bowl, then add it to the whole amount. Heat over a medium-high flame uuntil the sauce has thickened.
Taste and season with vinegar to brighten the flavors, and add plenty of pepper. You could also stir
in a couple of teaspoons of mustard. Cook at least 5 minutes, stirring constantly, then return to
the vegetables and serve. "Dr. Dean Ornish's Program for Reversing Heart Disease"
Potato Stuffing
4 1/2 cups potatoes, coarsely mashed
9/4 cup vegan margarine 1 onion 2 large cooking apples, chopped 1 handful chopped fresh sage and
thyme Salt and pepper
To potatoes, add margarine, onion, apples, herbs, salt and pepper. Mix well.
Shepherd's Pie: Harvest Veggie Style
1 1/2 tablespoons olive oil or vegetable oil 2 medium carrots, thinly sliced 2 medium stalks of
celery, thinly sliced 2 medium onions, chopped, or whilte part of 1 large leek, thinly sliced 4-6
cloves of garlic, crushed 2 small zucchini, washed and sliced 8 ounces cremini mushrooms, sliced 2
1/2 cups carrot or vegetable juice, or 1/2 cup red wine
10/4 cup chopped parsley 1 tablespoon chopped fresh sage or thyme leaves or both, or 1 1/2
tablespoons dried mixed herbs
11/4 - 1/2 teaspoon salt
12/4-1/2 teaspoon freshly ground black pepper 12 ounces veggie ground round or extra-firm tofu, cut
into 1/2-inch cubes 2 cups corn kernels, fresh, frozen, or canned and drained 4 medium yellow
potatoes, boiled and mashed with 1/4 cup fat-free soy milk
Preheat the oven to 375 F. Heat 1 tablespoon of the oil in a 12- to 13- inch skillet over medium
heat. Saute the carrots, celery, onions, and garlic for 3 minutes. Drizzle the remaining oil into
the skillet, add the zucchini, if desired, and mushrooms, and saute 2 minutes longer. Add the carrot
juice, parsley, herbs, salt, and pepper, then stir in the veggie ground round and the corn. Heat for
3-5 minutes. Spoon the mixture into a 2 1/2-quart casserole, and top with the potatoes. Bake for 20
minutes. Adapted from Corn, by Olwen Woodier (Storey Books, 2002).
Roasted Butternut Squash Soup With Sage Croutons
Preheat oven to 400 degrees. Clean and halve a medium butternut squash. Scoop out seeds. Place on
greased cookie sheet. Brush with olive oil and kosher salt and pepper. Roast for about 1 hour until
soft. Let cool for a few minutes and scoop out pulp. Puree pulp and reserve.
Make the soup: Heat 2 Tbsp oil in a pan. Saute in this for 5 minutes: 1 Tbsp Finely Minced onion
Blend in: 1 1/2 Tbs Flour
13/4 tsp. Salt
14/8 tsp. Paprika
Stir in slowly and heat to the boiling point: 2 cups good, strong vegetable stock (must be strong:
use vegetable bouillion if necessary). Add and heat to the boiling point: 1 cup of the roasted
butternut squash puree, or more to taste. Freeze whatever you don't use for another day. Taste soup,
adjust seasonings and serve hot with sage croutons.
Sage Croutons: Preheat oven to 350 degrees. Grease cookie sheet with olive oil. Chop up fresh sage.
Cut good, chewy bread into shapes and sizes desired. Drizzle with olive oil. Sprinkle herbs over
each crouton. Lightly sprinkle kosher salt over all.
Bake at 350 degrees for 20 minutes. Don^Rt overbrown. It is not necessary to turn the croutons over-
the bottoms will brown if the cookie sheet is greased.
Creamed Tomato Soup With Sage
Serves 4-6
1^ pints (900 ml) basic stock with garlic cloves 12 oz (350 g) tomato puree 1 teaspoon fresh sage
leaves, chopped or 1/2 teaspoon dried sage
15/2 tablespoon honey or rice syrup 1 tablespoon red wine vinegar 1 tablespoon soy sauce 2
tablespoons sweet sherry
16/2 pint (275 ml) soy milk salt and freshly ground black pepper Garnish: fresh sage leaves or
sprigs of parsley
Make up 2 pints (900 ml) of basic homemade stock and include 6-12 cloves of garlic. Alternatively,
use water, stock cubes and garlic powder. Simmer the stock for 30 minutes, then strain. Dissolve the
tomato puree in the stock and add the sage, honey, vinegar, soy sauce and sherry. Bring this to the
boil and simmer for 10 minutes, stirring occasionally. Let the soup cool slightly, then pour in the
soy milk. Season well and re-heat gently. Serve hot garnished with sprigs of parsley or fresh sage
leaves. Adapted from Sarah Brown's Vegetarian Kitchen.
Cornmeal Sage Biscuits 14 servings
1 1/4 cup White flour
17/4 cup Yellow cornmeal 2 tsp Baking powder
18/4 tsp Baking soda
19/8 tsp Freshly ground pepper 1 3/4 tsp Minced fresh sage 4 Tbsp Margarine or veg. oil
20/3 cup Apple juice (or more) 1 Egg white; lightly beaten 14 sm Fresh sage leaves OR 30 - VERY
SMALL sage leaves
Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives
until pieces are the size of peas. With a fork, lightly stir in 2/3 cup of juice until dough is
moistened and pulls away from sides of bowl. If it seems to dry, add a bit more apple juice. Dump
dough onto lightly floured board and roll lightly to 3/4-inch thickness. Fold in thirds, roll
lightly, and fold in thirds again. Roll out to
21/2-inch thickness. Cut into rounds with 1 1/2-inch or 2-inch cookie cutter. Gather cuttings,
reroll lightly, and cut more biscuits. Place biscuits, touching, on a cookie sheet.
Dip each sage leaf lightly in the egg white and place one on top of each biscuit. Bake at 425~ F 12
minutes or until lightly browned.
Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced pieces of turkey or with
turkey salad.
Fm: Michael Aichlmayr/Staff
Mayonnaise Herb Biscuits
2 cups self-rising flour
22/4 cup mayonnaise, vegan if neccessary 2 tbs fresh sage, or more to taste 1 cup milk, soy or
almond is fine.
Try other individual herb or mixed herbs as well - chives, parsley, and thyme, dill, or sage is an
excellent blend.
Combine all the ingredients, mix well. Divide the dough into the cups of a 12 compartment greased
muffin tin. Bake in preheated 400-degree oven for 12-15 minutes. Arielle's Recipe Archives:
Biscuits 16
Shariat's Shiitake-Tofu Griddle Cake 6 servings
1 lb Soft tofu 1 1/2 lb Shiitake mushrooms, chopped 1 cup Green onion, chopped
23/4 cup Fresh sage; chopped
24/2 tsp Cayenne pepper 1 1/2 tsp Salt 1 cup Couscous mixed with
25/2 cup Boiling water 1 tsp Minced garlic
26/4 cup Olive oil
In a medium bowl, mash the tofu. Add mushrooms, green onion, sage, cayenne and salt. Add soaked
couscous and garlic; mix until mixture forms a ball as if you were making a dough. Divide into 12
portions and press into a patty. Heat oil in a large skillet and cook patties as space permits until
brown on both sides. If desired, serve with mushroom glaze. Serve with cranberry sauce, wild rice
pilaf and sweet potatoes, or with holiday dishes of choice.
Anoosh Shariat/Shariat's/Louisville, KY in Food Editor Sarah Fritschner's "A Meatless Thanksgiving:
Vegetarians Can Celebrate the Holiday Without Giving Up Flavor" in "The (Louisville, KY) Courier-
Journal." Electronic format by Cathy Harned.
Winter Squash Risotto 4-6 servings
4 cups (approximately) hot, full-flavoured vegetable stock or broth 3 Tablespoons extra virgin olive
oil, divided 3 large cloves garlic, pressed or minced
27/2 cup finely chopped onion 1-1/2 cups Arborio rice 1 teaspoon finely minced fresh sage (or 1/2
teaspoon dried rubbed or ground sage) pinch of nutmeg
28/2 cup water or apple juice 1 cup pumpkin or butternut squash purie salt and black pepper to taste
*Keep the stock or broth lightly simmering in a saucepan. Heat 2 Tablespoons of the oil in a large,
heavy saucepan. Add the garlic and onion, and sauti over low heat until the onion is golden.
*Stir in the rice and cook, stirring constantly, for five minutes. Stir in the sage, nutmeg, and
wine. Cook, stirring often, for a few minutes until most of the wine has evaporated. Mix in the
purie, stirring well.
*Add broth, about a cup at a time, to the rice, stirring constantly and adding more broth as it is
absorbed by the rice. After about twenty minutes of cooking the rice should be just tender (al
dente). Season to taste with salt and pepper, and stir in the rest of the olive oil. Serve at once.
Ladonna CVC
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