Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Just in time for the holidays.... Pumpkin Pudding!

Posted Oct 01 2010 12:00am
By TARA PARKER-POPE
The Los Angeles chef Chloe Coscarelli is best known for winning the Food Network’s “Cupcake Wars” with her dairy- and egg-free cupcake recipes. But Ms. Coscarelli, a recent graduate of the University of California, Berkeley, and the Natural Gourmet Institute in New York City, also has a passion for vegan savory foods, particularly at Thanksgiving. “I have served an all-vegan Thanksgiving to the most die-hard carnivores and no one misses the meat,” she says. “You don’t need animal products to capture the spirit and savory flavors of Thanksgiving on your table. I personally think that a vegan Thanksgiving is more exciting than a regular one — there’s always something new and it’s not just the same old spread. The plates are pretty darn clean when we get up from the table.”
Ms. Coscarelli, whose recipes can be found at ChefChloe.com , has offered two favorite savory dishes and one dessert for the Eat Well Vegetarian Thanksgiving series. Here are her recipes for portobello mushrooms with a lentil-cashew stuffing, maple-roasted brussels sprouts with hazelnuts and a vegan chocolate-pumpkin bread pudding.

Chloe Coscarelli’s

 
Harvest-Stuffed Portobello Mushrooms
This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.
1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper
1. Preheat oven to 350 degrees Fahrenheit.
2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Yield: Serves 6.
Chloe Coscarelli’s
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.
1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)
1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
6. Toss the roasted brussels sprouts with the hazelnuts and devour!
Yield: Serves 6.
Post a comment
Write a comment:

Related Searches