Vegetarians, or those of you who will be adding more veggies to the holiday table, get ready to count your blessings. Here’s a collection of vegetarian dishes to simmer and savor on Tofurky Day or anytime this fall. They come from vegetarian chefs around the country. We asked them for some of their personal favorites for this occasion and leaping leeks, did they come through. Our tummies are rumbling.
Café DiCocoa’s Thai Sweet Potato Stew
Makes about 8 quarts
from Cathi DiCocco, Chef/owner of the perennially popular vegetarian hangout, Café DiCocoa in Bethel, Maine
Ingredients:
3 large onions, sliced
4T. chopped garlic
10 pounds sweet potatoes, peeled and diced 1”
¼ cup vegetable oil
1 gallon water or mild veggie stock
4 kefir lime leaves (or zest of 2 limes)
4 red peppers, cut into bite sized strips
8 cups zucchini cubes (or veggies of choice)
1 pound extra firm tofu, pressed and cut into cubes
2-3T. Thai curry paste (Maesri brand, “Chu Chee”)
½ cup organic evaporated cane juice
4T. grated ginger root
4T. chopped lemon grass (frozen is fine!)
3 – 14oz. cans coconut milk (or 1 can plus 1 bar dried coconut)
½ cup natural peanut butter
1 bunch cilantro, cleaned and stemmed
Method:
· Over medium heat in large heavy-bottomed stockpot, saute onions and garlic in oil for about 5-8 minutes or until tender but not colored. Add sweet potatoes and continue to cook for 15 minutes.
· Add water or stock and lime leaves. Bring to boil; simmer 20 minutes.
· Place peanut butter and chili paste in medium sized bowl and add 1 ladle of “broth”. Stir to melt and return to soup pot.
· Add red pepper strips, cubed veggies, tofu, sugar, ginger, lemongrass, and coconut milk. Simmer until all veggies are tender-about 15 min.
· Ready to serve as is or if you prefer a thicker stew, simply ladle a few cups of the stew chunks into a blender with a small amount of broth and carefully puree till smooth. Hot liquids expand when blended! Stir back into the pot.
· Ladle into bowls and garnish with fresh cilantro.
Tuscan White Beans and Greens Soup
Zuppa di Fagioli e Erbezzone
Makes 6 quarts
from Cathi DiCocco, chef/owner Cafe Dicocoa
Ingredients:
· 2 pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR 3- 17oz. cans beans, rinsed & drained
· 1 whole garlic bulb, cut in half horizontally
· 3 bay leaves
· ¼ cup extra virgin olive oil
· 8 sticks of celery, chopped
· 16 med. carrots, peeled and chopped
· 8 leeks, white part only, OR 3 med. onions, peeled & chopped
· 4 med. ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
· 4 T. chopped fresh garlic (1 average bulb)
· 8 sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
· 3 bunches fresh greens, chopped, (Swiss chard, escarole, collards ,etc)
· 2 T. balsamic vinegar
· salt and pepper, to taste
Method:
· Cover beans with water. Add bay leaves and halved garlic bulb. Bring to boil and simmer till slightly soft. Cover and let sit 1 hour. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain & rinse.
· Blend ¾ of the beans into a puree w/broth or water. Reserve ¼ of the beans to add to soup near the end of cooking time
· In large stockpot saute celery, carrots and onions in olive oil until soft.
· Add tomatoes, chopped garlic, and herbs. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper. Cook 10 more minutes.
· Add bean puree and enough broth or water to make a thick soup.
· Cook slowly for about an hour. Add water or broth as needed to thin.
· Ten minutes before serving stir in whole beans to heat through.
Ladle into bowls and top with rustic herb croutons. Drizzle with the finest extra virgin olive oil you can find.
Crosby’s Lentil Nut Loaf
from Jeanette Prasifka, owner and chef of the vegetarian Crosby Catering and Coffee, Dallas, Texas
1 ½ cup raw lentils
3 cups filtered water
2 tablespoon Braggs Liquid Aminos (divided use)
2 cups cooked brown rice
1 cup cashews, finely ground
1 teaspoon sage
1 tablespoon sunflower seeds
1 teaspoon curry
1 teaspoon Spike
1 teaspoon chili powder
1 teaspoon onion powder
3 garlic cloves, minced
¼ teaspoon coarse ground black pepper
1 teaspoon apple cider vinegar
1 cup oat bran
Bring lentils, 1 tablespoon Braggs Liquid Aminos and lentils to a boil. Reduce heat, cover and cook 30 minutes or until tender. Preheat oven to 375 degrees. Put cooked lentils and any remaining cooking liquid in a large bowl and sprinkle with another tablespoon of Braggs Liquid Aminos. Add all remaining ingredients. Using your hands, (the best tools in your kitchen!) mash, mix and squish the mixture into a nice consistency. Pack the mixture evenly into two oiled loaf pans. Cook for 30 – 45 minutes or until loaves have set up and are done. Remove to wire racks and cool for 30 minutes or until a knife runs easily around the edges of each loaf pan. Unmould onto a plate or serving platter. Serve with Crosby’s Creamy Cashew Onion Gravy. NOTE: This is a great do-ahead meal for the busy holiday season. The loaves freeze beautifully once fully cooked.
