HERE ARE A FEW GREAT VEGAN RECIPES

CHI CHI CHI CHIA…

CHIA SEED BAGELS

1 1/4 Cups Warm Water
1 1/2 teaspoons Instant Yeast Granules
2 Tablespoons Sugar
3 1/2 Cups All Purpose Flour
1 1/2 teaspoons Salt
1/4 Cup Chia Seeds

Measure off the warm water and add the yeast and sugar, stirring to dissolve.
Leave the yeast mixture to sit, activate and bubble while you add the
flour and salt to the bowl of a stand mixer with the hook attachment.
(Alternatively, a large bowl and a wooden spoon still works:) Mix to
combine.
Once the yeast has begun to bubble turn your mixer on low and continuously pour the yeast mixture over the flour and salt.
Keep the motor going, it should come together into a elastic dough. If
you find it’s still sticking to the bottom of the bowl, feel free to
toss in a small handful of flour and keep mixing.

Remove the dough, shaping it into a
smooth ball and transfer it to a lightly greased, deep bowl to rise,
loosely covered it with plastic wrap.
Let your dough rise, doubling in bulk, for about 2 hours or over night
in the refrigerator, but bring it back to room temperature before
proceeding.
Turn the dough out to a lightly floured surface. Dust a knife in flour and cut the dough in half.
Cover one half and cut the other into 4 or 5 pieces.
Beginning with the first piece, roll out the dough into a long rope,
about 1″ (2cm) in diameter, shaping into a ring and secure. Leave it to
rest, covered, on a baking sheet while you continue with all of the
remaining dough.
Preheat the oven to 400ºF and bring a large pot of water onto boil.
Once the water is boiling, drop 2 – 3 of the bagels in for about 1 minute on each side.
Remove with a slotted spoon and return to a new, parchment lined baking
sheet. Carefully sprinkle over the chia seeds and return to boiling the
rest of the waiting bagels.
Flick or lightly spritz water into the oven and place the bagels on the
center rack. Bake for about 5 minutes and spritz water into the oven
again to create steam (and crispier bagels).
Bake for about 15 – 20 minutes more or until golden.

MARINA DI CHIOGGIA GNOCCHI

1 1/2 Cups Marina Di Chioggia Pumpkin, about 1/2 roasted
1 Russet Baking Potato, baked in it’s skin
1/2 teaspoon Sea Salt
1/2 teaspoon Garlic Powder
Scant 1/2 teaspoon Dried Thyme Leaves
Pinch of Black Pepper & Nutmeg
1 3/4 Cups Unbleached All Purpose Flour, plus extra for rolling

Prick with a fork and bake the potato in a 350ºF oven
for about 1 hour or in a microwave for 10-12 minutes, turning it over
after 6 minutes.
Once the potato is just cool enough to handle, break it open and scrape
the inside and continue to mash with the fork or a potato ricer.
Remove the roasted pumpkin from the skin. Place it in a sieve and allow it to drain as much extra moisture as possible.
Purée or pass the drained pumpkin through a sieve.
In a large bowl, mix the potato and the pumpkin purée with the remaining ingredients, adding in the flour 1/4 cup at a time.
Once the mixture comes together as a smooth, workable dough, transfer it to a flat board and cut it into eight pieces.
One by one, roll each of the pieces into 3/4″ diameter cylinders then cut them into 1/2″ pieces.
Using the back of a floured fork, push and roll each of the cut pieces
down towards the end of the fork to create the ribbed gnocchi shape.
Roll in additional flour, if necessary and set aside.

Put a large pot of slightly salted water on to boil.
Once the water is rapidly boiling, drop the gnocchi in.
Cook only until the gnocchi begins to float, about 2 minutes, watching carefully being sure not to over cook.
Drain all at once or with a slotted spoon.
Serve immediately with butter, pesto, classic tomato sauce or toss with spinach and thyme.

SPINACH THYME TOSS

Heat about 2 Tablespoons of lactose free margarine (or butter) and
add 2 cloves of minced garlic and 1/2 teaspoon of fresh or dried thyme
leaves.
Once the margarine has melted and the garlic begins to sizzle, add a
full handful of baby spinach leaves, about two cups and sauté to wilt.
Toss the cooked gnocchi with the spinacg to brown slightly.
Serve immediately.

PUMPKIN MUSHROOM AND LEEK RISOTTO

1 Tablespoon Olive Oil
1 Leek, white and green part, finely chopped
2 Cloves Garlic, minced
1/4 Cup Dried Mushrooms, Chanterelle, Porcini or Portabella
2 3/4 Cups Water
1/2 Cup Arborio Rice
1/2 Cup Roasted Pumpkin*, diced
2 Tablespoons Dry Vermouth
1/3 Teaspoon Salt
1/2 Teaspoon Thyme leaves
1/4 Teaspoon Rosemary, finely minced

*The pumpkin I used was a Jarrahdale. Sweet and smooth,
it’s also great for baking. It’s a medium to large pumpkin so I knew I
would have leftovers.
To roast, half, seed and slice the pumpkin into 1″ crescents.
Lightly coat, spray with vegetable oil or put a small amount of water to cover the bottom of the baking dish.
Cover with aluminum foil and roast for 1 1/2 hours at 350ºF or until soft and tender.
Remove the skin and roughly chop.

Heat the water and reconstitute the mushrooms for 15 – 20 minutes. Strain and reserve both the mushrooms and water.
Heat the oil in a medium stock pot.
Add the leek and garlic to soften; about 3 minutes.
Pour over the vermouth and cook for another 2 -3 minutes to evaporate the alcohol.
Add arborio, stirring to coat and toast for about 1 minute.
Pour over about 1 Cup of the strained liquid, stirring well until absorbed repeating with another cup and stirring.
Stir in the last of the water, salt, herbs and the cubed pumpkin.
Test the rice for tenderness, it should be al dente.
Chop and add reserved mushrooms.
Taste and adjust seasoning as necessary.

Serves 2.

FOR MORE VEGAN RECIPES PLEASE KEEP READING, THERE WILL BE MORE IN THE FUTURE.

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