Steak & Potatoes Revisited

When I was a caterer and more into the conventional way of cooking, I used to love serving sliced filet mignon on top of cylindrical shaped mashed potatoes. I would call it a mashed potato “timbale,” at the time. Now, I have come up with a completely vegan and far more nutritious version of the same. This could be the vegan entrée that finally conquers over the “roast beast” at your Christmas dinner table. The kale is put in at the end so it retains its raw, live nutritional value. Although it isn’t in the recipe, you can finish this off with a ladle full of some vegetable stock reduction or mushroom ragout featured earlier this month.

rustic mashed & kale timbale with portobello mushroom “steak”

2 medium or 1 large portobello mushroom cap
olive oil for brushing
about 8 new potatoes, various colors and types are fine, unpeeled and cut into uniform sized pieces (about a pound)
1/2 cup basic unseasoned cashew cream (see recipe below)
1 clove garlic, chopped
2 scallions, chopped
2 handfulls chopped kale (de-stemmed)
salt & pepper to taste Read More


Detox Your Holiday Re-tox

In between your weekends of sugar, animal fat, and alcohol-laden holiday festivities, on a quiet weeknight at home, when your body is clambering for some real nutrition, try whipping up this extremely easy soup that is clean, vegan, and packed with super nutrition. The pepitas, while delivering a complete essential amino acid profile, also give it that comfort food edge that will surely hit the spot on a cold winter night.

green pepita soup

3-4 medium to large zucchini, cut into large chunks
4 stalks of celery, diced
1 fennel bulb with some of its leaves, cut into chunks, woody part of the core removed
1 medium onion, diced
1 parsnip, diced
4 cloves of garlic, coarsely chopped
Splash of olive or other cooking oil
6 cups vegetable broth (or chicken broth for non-vegan), warmed Read More


Simple Pumpkin Architecture

When I go to the market and see all the different types of gourds and winter squash, all I want to do is bring them home and play with them in the kitchen. There is something architecturally fulfilling about taking a big edible thing like a pumpkin and bringing out it’s simple pleasures, and presenting it in its minimally fragmented glory. Here is an extremely easy dish you can make as a vegan entree or an interesting side dish on your next holiday dinner table.

whole roasted pumpkin with mushroom ragout

1 average sized sugar pumpkin
Splash of olive oil
6 ounces crimini mushrooms, sliced thick
6 ounces shiitake mushrooms, de-stemmed and sliced thick
2 shallots, chopped
3 cloves garlic, chopped
3 cups vegetable broth, warmed to just under boiling
1-2 sprigs fresh rosemary
1 tbsp. arrow root powder Read More