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today is vincent's 20th birthday and what better way to celebrate than a feast! tomorrow evening knivesoutt and i will be collaborating a vegan feast for a few friends. here's some of the recipe's we got together:
appetizer: WINTER CREAM SOUP
2 tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 medium parsnips, peeled and cut in big cubes
3 medium potatoes, peeled and quartered
6-8 cup of vegetable broth
1 can of white beans, rinsed
4 tablespoon minced fresh dill, divided. More for serving
½ teaspoon liquid smoke (optional)
½ cup vegan cheese (optional) could be substituted with soy milk and 2 tablespoons nutritional yeast.
2 tablespoon simulated bacon bits (optional) for serving
blender
soup pot
- In a big soup pot heat oil over medium-high heat. Reduce the heat to medium, add onions, and caramelize until rich copper-brown, mixing to avoid burning.
- Add celery and parsnips and sauté for 3-5 minutes. Add potatoes and 6 cups of broth; bring to boil over high heat. Reduce the heat to medium and simmer with a lid on for 10 minutes. Add beans and 2 tablespoons of dill and simmer for another 5-10 minutes or until the vegetables are tender.
- Add the remaining dill and puree soup in batches in the blender or food processor. The secret to this soup is to blend it thoroughly into smooth creamy mix.
- Transfer the soup back to the pot, add liquid smoke, and mix thoroughly. Taste and adjust for seasoning and add more broth if desired. Reheat the soup, mix in grated cheese before turning of the heat.
- Serve decorated with dill springs and sprinkle with simulated bacon bits.
The recipe comes from PassiFlora - a new online magazine dedicated to green living, veg*ism, and eco-friendly arts and crafts.
main course: LEMONY ROASTED POTATOES*
2 1/2 pounds Russet potatoes (medium to small potatoes work best)
1/3 cup olive oil
6 cloves garlic, chopped finely
1/2 cup freshly squeezed lemon juice
1 cup vegetable broth
2 tsp dried oregano
2 tsp salt
1 tsp tomato paste
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)
Preheat the oven to 375 degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more then 3/4″ thick.
In a large, deep baking pan or casserole dish (at least 10 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven, and bake for 30-35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15-20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or more dried oregano before serving.
From the cookbook “Veganomicon- The Ultimate Vegan Cookbook” by Isa Chandra Moskiwitz & Terry Hope Romero
dessert: RED VELVET CUPCAKES WITH A WHIPPED CREAM CHEESE FROSTING
Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract
•Add vinegar to soy milk, and set aside to curdle.
•Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
•Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
•Pour liquid ingredients into the dry ingredients, and mix.
•Fill cupcake liners ¾ full.
•Bake in a preheated 350° oven for 20 minutes or until done.
Frosting
½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar
•Cream margarine, cream cheese, and vanilla extract.
•Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
•Frost cooled cupcakes.
From Mac & Cheese Review and Recipes
*we're still trying to come up with something that would compliment the potatoes so that it is more of a "main course" and less of just a serving of potatoes, suggestions are welcome.
we all really love potatoes so it's a very potato infused meal. i'm really excited for all of this.
-autree
appetizer: WINTER CREAM SOUP
2 tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery stalks, chopped
2 medium parsnips, peeled and cut in big cubes
3 medium potatoes, peeled and quartered
6-8 cup of vegetable broth
1 can of white beans, rinsed
4 tablespoon minced fresh dill, divided. More for serving
½ teaspoon liquid smoke (optional)
½ cup vegan cheese (optional) could be substituted with soy milk and 2 tablespoons nutritional yeast.
2 tablespoon simulated bacon bits (optional) for serving
blender
soup pot
- In a big soup pot heat oil over medium-high heat. Reduce the heat to medium, add onions, and caramelize until rich copper-brown, mixing to avoid burning.
- Add celery and parsnips and sauté for 3-5 minutes. Add potatoes and 6 cups of broth; bring to boil over high heat. Reduce the heat to medium and simmer with a lid on for 10 minutes. Add beans and 2 tablespoons of dill and simmer for another 5-10 minutes or until the vegetables are tender.
- Add the remaining dill and puree soup in batches in the blender or food processor. The secret to this soup is to blend it thoroughly into smooth creamy mix.
- Transfer the soup back to the pot, add liquid smoke, and mix thoroughly. Taste and adjust for seasoning and add more broth if desired. Reheat the soup, mix in grated cheese before turning of the heat.
- Serve decorated with dill springs and sprinkle with simulated bacon bits.
The recipe comes from PassiFlora - a new online magazine dedicated to green living, veg*ism, and eco-friendly arts and crafts.
main course: LEMONY ROASTED POTATOES*
2 1/2 pounds Russet potatoes (medium to small potatoes work best)
1/3 cup olive oil
6 cloves garlic, chopped finely
1/2 cup freshly squeezed lemon juice
1 cup vegetable broth
2 tsp dried oregano
2 tsp salt
1 tsp tomato paste
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)
Preheat the oven to 375 degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more then 3/4″ thick.
In a large, deep baking pan or casserole dish (at least 10 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven, and bake for 30-35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15-20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or more dried oregano before serving.
From the cookbook “Veganomicon- The Ultimate Vegan Cookbook” by Isa Chandra Moskiwitz & Terry Hope Romero
dessert: RED VELVET CUPCAKES WITH A WHIPPED CREAM CHEESE FROSTING
Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract
•Add vinegar to soy milk, and set aside to curdle.
•Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
•Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
•Pour liquid ingredients into the dry ingredients, and mix.
•Fill cupcake liners ¾ full.
•Bake in a preheated 350° oven for 20 minutes or until done.
Frosting
½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar
•Cream margarine, cream cheese, and vanilla extract.
•Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
•Frost cooled cupcakes.
From Mac & Cheese Review and Recipes
*we're still trying to come up with something that would compliment the potatoes so that it is more of a "main course" and less of just a serving of potatoes, suggestions are welcome.
we all really love potatoes so it's a very potato infused meal. i'm really excited for all of this.
-autree