Cranberry and Satsuma Chutney

INGREDIENTS:

• Whole, fresh cranberries
• Satsumas 4-6, supremed, zested, centers juiced
• Granny smith apples, 2, diced
• Red peppers 2, diced
• Cane sugar 1C
• Salt, pinch
• Black pepper, pinch
• Lemons, 2, juiced and zested
• Apple cider vinegar, splash
• Ginger root, peeled and minced 1 Tbsp.
• Rosemary (whole sprigs)
•  Neutral cooking oil

EQUIPMENT:

• Pot
• Spoons
• Knife
• Cutting board
• Strainer
• Quart and pint containers
• Microplane/zester

MISE:

• Zest satsumas, taking care to avoid the pith
• Supreme 4-5 satsumas (cut segments, removing seeds and leaving fibrous center behind)
• Juice centers, strain
• Dice red pepper
• Zest lemons, roll with palm on counter, juice

PROCEDURE:

• Heat pan, add oil after heated
• Sauté diced peppers and minced ginger once oil reaches shimmer, cook until softened, add sprinkle of salt and black pepper. Cook for a little longer to reduce moisture.
• Add all remaining ingredients except for lemon juice
• Bring to a boil, reduce heat and cook until thickened
• Remove rosemary sprigs
• Finish with lemon juice

Oyster Mushroom and Sage Cornbread Dressing

INGREDIENTS

• Mild mushrooms (oyster, lion’s mane,
  chanterelle), roasted until crisp
• Vegan cornbread, cubed & dried *see cornbread recipe page
• Flax seed, ground (or other egg sub)
• Yellow onion, 2, diced
• Green onion, chopped
• Carrot, 2-4, peeled and diced
• Celery, 4 stalks, diced
• Garlic, minced
• Sage, fresh, chopped
• Parsley, fresh, chopped
• Rosemary, fresh, chopped
• Thyme, fresh, chopped
• Veg stock
• Vegan butter
• Nondairy milk
• White cooking wine
• Neutral cooking oil
• Salt

EQUIPMENT

• Sheet trays
• Mixing bowls
• Knife
• Cutting board
• Large pot
• Spoons
• Baking dish

1 Flax “Egg” = 1 ½ Tbsp flax meal + 4 Tbsp water

MISE:

• Prepare 4 flax “eggs”, mixing ground flax with room temp water and allowing to soak until thickened
• Dice mirepoix (onion, carrot, celery)
• Pick & chop parsley, sage, rosemary, thyme
• Prepare cornbread, large dice
• Chop mushrooms, toss in oil & salt, roast until browned and edges crisp

PROCEDURE:

• Spread cubed cornbread onto sheet trays. Bake at 275F until well-dried, allow to cool.
• Heat large pot over med-high heat, add oil, heat to a shimmer. Sauté mirepoix until softened, sprinkle with a generous pinch of salt, add garlic and chopped herbs, cook until fragrant, transfer to large mixing bowl.
• Deglaze bottom of pot with white wine, scraping brown bits and incorporating into liquid. Allow to reduce, add veg stock, reduce again, add vegan butter and oat milk, allow to melt. Remove from heat.
• Pour flax “egg” or egg sub into liquid mixture, whisk to incorporate. Add dried cornbread, mirepoix, green onion, liquid mixture, and mushrooms, mix with hands. Pour into coated baking dish. Bake at 350F, covered, for 30 minutes, and then uncovered until golden brown.

Vegan Cornbread

INGREDIENTS

• Cornmeal 2 ¼ C
• AP flour 2 ¼ C
• Flax seed, ground 6 Tbsp
• Nondairy milk 2 C
• Cane sugar 1 ¼ C
• ACV/lemon juice 2 tsp
• Baking soda 1 ½ tsp
• Vegan butter 1 C
• Salt 1 ½ tsp
• Oil or nonstick spray

EQUIPMENT

• Mixing bowls
• Whisk
• Spatula
• Spoon
• Measuring cups
• Baking dish

1 Flax “Egg” = 1 ½ Tbsp flax meal + 4 Tbsp water

PROCEDURE:

• Prepare 4 flax “eggs”, allow to sit until egg consistency forms
• Mix milk with apple cider vinegar or lemon juice, allow to curdle. Add baking soda and whisk to combine.
• Melt vegan butter, transfer to bowl, add sugar, whisk to combine
• Add all dry ingredients, mixing with spoon until thoroughly incorporated and a fairly loose & lumpy batter forms
• Bake at 350F until a cake tester or toothpick comes out cleanly and internal temp reaches 205F (30-45 min)

Mushroom Braised Collard Greens

INGREDIENTS:

• Sturdy, full-flavored mushrooms (chestnuts, king oysters, shiitake)
• Fresh, whole collard greens
• Garlic, minced
• Yellow onion, diced
• Veg or mushroom stock
• Liquid aminos
• Apple cider vinegar
• Salt
• Hot sauce (to taste)

EQUIPMENT:

• Large stock pot
• Knife
• Cutting board
• Spoons

MISE:

• Clean and slice mushrooms
• Dice onion
• Mince garlic
• Julienne collards

PROCEDURE:

• Heat large stock pot or rondeau over medium flame
• Add oil, heat to a simmer
• Add mushrooms, toss in oil, sprinkle salt
• Allow mushrooms to brown, cooking out majority of water
• Add diced onion, cook until softened and slightly translucent
• Add minced garlic, cook until fragrant
• Add julienned collards, cook until softened
• Add stock, apple cider vinegar, worcestershire, and liquid aminos
• Bring to a boil, lower heat, and allow liquid to reduce by at least one third
• Adjust acid and salt to taste

Black Eyed Pea Hummus

INGREDIENTS:

• Black eyed peas 12 C
• Garlic cloves, roasted ½ C
• Tahini
• High quality finishing oil (EVOO, pistachio, avocado etc.)
• Lemons 4-6 juiced and zested
• Cumin 2 Tbsp
• Sumac 1 tsp
• Red pepper flake to taste
• Fresh dill, picked and chopped
• Fresh parsley, picked and chopped
• Salt (to taste)
• Reserved black eyed pea cooking water

EQUIPTENT:

• Food processor
• Mixing bowl
• Spatula
• Cutting board
• Knife
• Hand juicer
• Strainer
• Microplane/zester

MISE:

• If using dried, soak black eyed peas overnight
• Zest & juice 2 lemons, taking care to avoid the pith
• Pick & rough chop dill & parsley, leaving a few leaves intact for garnish

PROCEDURE:

• Blanch black eyed peas in salted water until softened, strain peas, reserve water and allow both components to cool.
• Coat garlic cloves in oil, roast at 350F until browned and softened, tossing and rotating as needed.
• In a food processor, add cooked black eyed peas, tahini, and roasted garlic cloves in batches, blending until smooth and well-incorporated and transferring batches to large mixing bowl. Mix seasonings (except for sumac), lemon zest, half of lemon juice, and dry ingredients into initial batches to encourage even distribution. Black eyed pea blanching water may be used to thin mixture if necessary. Mix fresh herbs into final batches to minimize bruising.
• Adjust salt and acidity to taste. Serve with a divot filled with finishing oil, top with sumac and remaining chopped herbs.

Baba Ghanoush

*PRE-PREP: Roast eggplant and allow to cool*

INGREDIENTS:

• Eggplant, whole, roasted
• Garlic, whole cloves, roasted
• Cumin 2 Tbsp or to taste
• Parsley, picked and chopped
• Paprika 2 tsp or to taste
• Cayenne (to taste)
• Oil (as needed)
• Tahini 1 C
• Lemons, 4, zested and juiced
• Vinegar (Apple cider, red wine, or sherry)
• White wine ¼ C or to taste
• Salt and pepper 2 tsp or to taste
• Sumac

EQUIPMENT:

• Oven
• Sheet trays
• Strainer/colander
• Food processor
• Mixing bowls
• Spoons

PROCEDURE:

• Rub eggplant with oil and coat thoroughly with salt.
• Roast eggplant at 375 until collapsed and tender throughout.
• Allow to cool until safe to touch, and separate flesh from skin. Discard skin, place flesh into colander or strainer and allow to drain. Liquid may be collected to adjust consistency of final product or for use in other recipes.
• Working in batches, add eggplant to food processor. Transfer to a large mixing bowl once smooth. Add in half of the parsley and the remaining ingredients (except for sumac), mixing with a spatula or spoon until thoroughly incorporated. Adjust seasonings, acid, and salt to taste.
• Serve topped with remaining chopped parsley and sumac.

Garden Herb Naan

*PRE-PREP: Dough must proof for an hour*

INGREDIENTS:

• Unbleached AP flour 8 C
• Baking powder 3 tsp
• Dry active yeast 4 tsp
• Cane sugar 4 tsp
• Lukewarm water 3 C
• Oil or vegan butter ½ C
• Plain nondairy yogurt ¾ C
• Garlic, roasted, pureed 8 cloves
• Thyme, picked & chopped
• Parsley, picked & chopped
• Dill, picked & chopped
• Rosemary, stripped & chopped
• Chives, fine cut

EQUIPMENT:

• Mixing bowl
• Mixer
• Bench knife/scraper
• Cast iron
• Rolling pin
• Cutting board
• Knife

PROCEDURE:

• Mix yeast, sugar, and lukewarm (~110F) water, allow to activate
• Once active and frothy, add yogurt and oil, stirring well
• Mix all dry ingredients, flour, salt, & baking powder
• Add in wet ingredients, mix until thoroughly incorporated. Dough will be sticky.
• Turn dough out onto a well-floured surface, kneading just enough to form a loose ball. Return to mixing bowl, rubbing with oil and turning to fully coat. Cover and allow to proof for at least one hour.
• Chop herbs, mix together in a bowl.
• Once proofed, divide dough into portions, form portions into balls on a floured surface, cover to preserve moisture, and allow to proof for 10-20 minutes
• Preheat cast iron on medium heat
• On a well-floured surface, roll out dough balls to form flattened circles or ovals
• Dampen one side of naan and press with chopped herbs
• Add oil or butter to cast iron, heat to shimmer. Place herb side-down on pan, cooking until bubbling and edges begin to crisp. Flip with tongs and allow other side to cook until browned.
• Transfer to sheet tray, repeating process and wiping out pan between rounds. Serve brushed with butter and sprinkled with remaining chopped herbs.

Butternut Squash and Pecan Tarts

INGREDIENTS:

CRUST

• Pecans, toasted 6 C
• Almonds, toasted 4 C
• Oats, toasted 2 C
• Pitted dates, soaked 2 C
• Coconut oil, melted ½ C
• Salt
• Cinnamon
• Nutmeg
• Nonstick cooking spray

FILLING

• Butternut squash, 3, large dice, roasted, pureed
• Cornstarch, 6 Tbsp
• Coconut butter or cream ¼ C
• Vegan butter, melted ½ C
• Coconut oil, melted ½ C
• Nondairy milk 1 C
• Nutmeg 1 Tbsp
• Cinnamon 1 Tbsp
• Allspice 2 tsp
• Salt 1 tsp or to taste
• Cane sugar 1 C
• Brown sugar ½ C
• Maple syrup ½ C

EQUIPTMENT:

• Oven
• Tart shells
• Mixing bowls
• Blender
• Food processor
• Spoons
• Spatula
• Sheet trays

PROCEDURE:

• Toast pecans, almonds, and oats until lightly browned, rotating to ensure no burning
• Hydrate dates until softened.
• In a food processor, blend hydrated dates until smooth
• Remove date paste from processor, add nuts, oats, cinnamon, nutmeg, and salt into processor and blend until a coarse meal is formed
• Slowly add date paste back into meal until a doughy consistency forms, thin slightly with melted coconut oil
• Coat tart pans thoroughly with nonstick spray. Press dough evenly into pan for crust, place in refrigerator and allow to set.
• Working in batches, blend roasted squash until smooth, adding coconut cream, butter, and melted coconut oil to adjust consistency
• Heat a large pot over medium heat. Add all filling ingredients and whisk until smooth. Bring just below a boil and allow to thicken, stirring regularly.
• Transfer to bowl or wide shallow pan and allow to cool. Cover with film touching surface to prevent drying.
• Spoon filling evenly into tart shells. Allow to set and cool.
• Remove from tart pans once set.