_______________________________________________________________________________

VEGAN VICHYSSOISE

(pronounced vish-e-swaz)

(POTATO & LEEK SOUP)

My vegan version of this classic gourmet soup tastes better to me than the version I made for years with homemade chicken stock. A couple of extra key ingredients add depth and complexity to this dish. The soup was likely invented by French Chef Louis Diat in 1917 while working at the Ritz-Carlton in New York.

INGREDIENTS:

6 medium Russet potatoes, peeled and cubed

4 large leeks, cleaned and sliced, white and pale green parts only

1 large white onion, diced

5 Tbsp Miyoko’s vegan butter or olive oil

1 quart Imagine No-Chicken Broth (see photo below)

1 1/2 cups unsweetened, pain plant-based milk such as coconut

1 Tbsp sea salt

1/4 tsp nutmeg

1/2 tsp sage

1/2 tsp thyme

1 tsp cayenne pepper

2 Tbsp dried parsley

1/8 cup fresh-squeezed lemon juice

To prepare the leeks, cut off most of the dark green end of each leek. Cut off the root tip of the leek. Now slice the leek lengthwise down the into the center of the leek (but don’t slice it in half (see photo below). Rinse the leek under cool water, easing the lawyers apart so the water can get between them and wash away the dirt and mud inherent to leeks. Pat dry on a towel and then slice into thin rounds, removing any darker green parts near the tops of the outer layers (pale green parts are fine).

In a large stock pot, sauté the chopped onions in the vegan butter or olive oil until almost translucent and tender. Add the leeks and sauté 2 minutes more. Add all the remaining ingredients except the lemon juice. Bring the mixture to a boil, then turn down the heat to medium and cook until the potatoes are fork tender.

Allow the mixture to cool slightly. Add the lemon juice. Purée with an immersion blender until creamy. Taste and add more salt if desired.

Serve warm or cold. Traditionally, the soup is served cold. Garnish with parsley and cayenne.

_______________________________________________________________________________

KOREAN BUDDHA BOWL

(CRISPY KOREAN TOFU W/ FLASH BROILED BROCCOLI & PICKLED CARROTS)

INGREDIENTS:

Crispy Tofu:

1/4 - 1/2 cup K-Mama Sauce (Gochujang)

Wildwood baked tofu, savory, 2-3 blocks, cut into 1/2” cubes

Broccoli:

3 heads broccoli cut into florets

2 Tbps soy sauce (or tamari sauce)

Pickled Carrots:

8 large carrots, julienned

1/2 tsp salt

1 large onion, finely chopped

1/3 cup sesame oil

4-6 cloves garlic, minced

1/4 tsp pepper

1/4 tsp red chili flakes

1-2 Tbsp Korean red pepper (Gochugaru)

1 Tbsp sugar

1 tsp soy sauce (or tamari sauce)

1 Tbsp rice vinegar

1/2 tsp ground coriander

1 Tbsp dried parsley

Rice:

1 cup uncooked Jasmine rice

2 cups water

1 Tbsp soy sauce (or tamari sauce)

2 Tbsp K-mama sauce (Gochujang)

2 Tbsp chopped kimchi

INSTRUCTIONS:

Crispy Tofu:

In a medium bowl, mix cubed Tofu in enough K-mama sauce to coat, about 1/4-1/2 cup.

Marinade 1 hour or overnight.

Bake on a large shallow baking sheet at 350 degrees for 45-55 minutes or until crispy brown, stirring occasionally.

(I line my baking sheet with parchment paper)

Broccoli:

In a gallon-sized Ziploc bag, combine broccoli florets and 2 Tbsp soy sauce and shake until soy sauce is distributed.

Bake on shallow baking sheet at 425 degrees for 15 minutes, stirring occasionally.

(I line my baking sheet with parchment paper).

Pickled Carrots:

In a saute pan, sauté the onions on medium-high heat until translucent and tender. Add the garlic and sauté 2 minutes more.

In a large bowl, combine all the remaining ingredients, except the carrots, and whisk this dressing until well blended.

Add the carrots and sautéed onion mixture to the dressing and mix well. (This can be made ahead and chilled).

Rice:
In a rice cooker, mix 2 cups water with 2 Tbsp K-mama sauce, 1 Tbsp Soy Sauce, and 2 Tbsp chopped kimchi.

Add the uncooked rice.

Follow the rice cooker timing method or follow standard stovetop instructions for cooking the rice.

To SERVE:

Divide the cooked rice between 2-4 large bowls.

Top the rice with crispy tofu, broccoli florets, pickled carrots, and kimchi.

Garnish with chopped green onions.

Note: Add anything else you like to the Buddha bowl. I often roast fresh shiitake mushrooms in sesame oil and salt to add to the bowl.

_______________________________________________________________________________

BISCUITS AND VEGAN GRAVY

Ingredients:

3-4 dried morel mushrooms, broken into small pieces (optional)

2 - 3 Tbps crushed dried porcini mushrooms

4 Tbsp olive oil

1 shallot, finely chopped

1 small red onion, finely chopped

3 -5 Tbsp Miyoko’s Vegan Cultured Butter

2 boxes enoki mushrooms, chopped into bite-sized pieces

1 box crimini mushrooms, sliced

1 block from a box of Not-Chick’n Cubes

2 cups water

3 small containers of Kite Hill (or other brand) plain, unsweetened, almond yogurt

2 Tbsp brown rice flour

1 to 3 tsp sea salt

1/4 tsp ground sage

2 large handfuls of finely chopped spinach leaves

1/4 tsp pepper

Make ahead: 10-12 bisquits, any recipe. I use Bob’s Red Mill Gluten-free Biscuit mix made with flax eggs and Miyoko’s Vegan Butter.

Mushroom Gravy instructions:

Bring 1/2 cup water to boil. Remove from heat and add the dried morel and porcini mushrooms. Let soak for 1-3 hours or overnight in the refridgerator.

Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil. When the oil is hot, add the shallot and red onion and sprinkle with 1/2 tsp salt. Sauté until translucent. Add the morel/porcini mushrooms and their liquid, Miyoko’s butter, and the enoki and crimini mushrooms. Sprinkle with 1 - 2 teaspoons of sea salt. Sauté until the mushrooms are soft. Add the remaining water, the sage, and the Not Chick’n Cube block. When the water comes to a boil, turn the heat down to low and simmer 10 - 15 minutes, stirring occasionally.

While the mushrooms simmer, in a small bowl, mix one half of a container of yogurt with the brown rice flour.

When the mushroom’s have simmered enough, turn the heat back up to medium-high. Take 1/2 to 3/4 cup of the hot liquid from the mushrooms and thoroughly stir it into the brown rice/yogurt mixture. Pour this brown rice thickener into the skillet of mushroom broth, stirring as you pour. Continue stirring and when the gravy comes to a boil, stir for 1 minute more.

Remove the skillet from the heat and stir in the remaining 2 1/2 containers yogurt, the pepper, and the chopped spinach. Taste and add more salt if needed.

To serve:

Split biscuits in half and ladle the mushroom gravy over the biscuits.

Alternate serving:

Serve over mashed potatoes or mix the mushroom gravy with cooked fettuccini noodles (think Stroganoff).

_______________________________________________________________________________

CAULIFLOWER WITH VEGAN CHEESE SAUCE

1 head of cauliflower, cut into florets and steamed

1 box plain Punk Rawk Original Nutmilk Cheese

3 Tbsp Miyoko’s Vegan Cultured Butter

2-3 Tbsp nutritional yeast flakes

3 Tbsp Kite Hill (or other brand) plain, unsweetened, almond yogurt (optional)

Sea salt to taste (a pinch or two)

1/8 tsp white or black pepper

After steaming the cauliflower, melt the butter in a large saucepan over low heat. Remove the saucepan from the heat. Add the Punk Rawk cheese, nutritional yeast, yogurt, sea salt, pepper and steaming hot cauliflower. Stir until all the cheese is melted and the sauce is distributed evenly over the cauliflower.