VEGETABLE PAELLA

Serves 4-5
1 T. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cut into 1/2 inch dice
1 red bell pepper, seeded and chopped
1 cup uncooked short-grain white rice (I used 1 and 1/4 cups rice)
1 and 1/2 cups vegetable broth
a pinch of saffron threads
1 tsp. smoked paprika
1 bay leaf
1 tsp. dried oregano
1/2 tsp. red pepper flakes
28 oz. can diced fire-roasted tomatoes, undrained
salt and freshly ground black pepper
15 oz. can garbanzo beans, drained and rinsed
6 oz. jar marinated artichoke hearts, drained and chopped
1 and 1/2 cups frozen green peas
2 T. chopped fresh parsley
1 tsp. finely minced lemon zest
chopped black olives and/or feta cheese for garnish (optional)

Heat the oil in a large saucepan or Dutch oven. Add onion and cook for 5 minutes. Add garlic, eggplant and bell pepper and cook 3 minutes longer. Stir in the rice, 1 cup of broth and teh saffron, paprika, bay leaf, oregano, red pepper flakes and diced tomatoes with juice.

Bring to a boil, then lower the heat to medium. Season with salt and pepper, cover and simmer for 20 minutes. Stir in the chickpeas, artichoke hearts, and peas. If the mixture seems dry, add the remaining 1/2 cup of broth (or more).  Stir in the parsley and lemon zest and cook until the rice and veg are tender, about 10 more minutes. Remove and discard teh bay leaf. Taste and adjust seasonings, serve hot, sprinkled with olives and feta if you'd like to add them.

Sweet Potato Drop Biscuits

2-1/4 cups flour or gluten-free baking flour mix (make sure to pack down the GF mix as its lighter)
1-1/2 Tbsp sugar
1-1/2 tsp dried thyme
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/4 cup olive or canola oil
5 Tbsp soy or hemp milk
1-1/2 tsp cider vinegar
1-1/2 mashed or puréed sweet potato

Preheat oven to 400 and oil a baking sheet.

In bowl of stand mixer, mix together the flour, sugar, thyme, powder, soda, and salt.

In a separate bowl, mix together oil, milk, and vinegar. Once mixed, stir in sweet potatoes.

Add the wet ingredients to the dry ingredients in the stand mixer. Stir until just mixed. If the dough seems too wet, add some flour (this is only an issue when using the GF baking mix).

Scoop out 1/4 cup balls of dough and lay out 12 biscuits on the baking sheet, with 2" between. Flatten them slightly to a biscuit shape.

Bake for 15 minutes or until edges start to get golden brown. Serve warm or store in a zip lock bag for up to a week.

Vegan Chocolate Pudding

1 cake of silken tofu (16 ounces)

3 Tbs confectioners sugar

8 ounces semi-sweet chocolate

6 Tbs water

3 Tbs unsweetened cocoa powder

1 tsp vanilla

In a stand mixer, whirl the tofu and sugar until smooth.

In a small pan over low heat, melt the chocolate together with the cocoa and water. Once chocolate is melted, make sure the mixture is smooth and take off the heat. 

Pour the chocolate into the tofu and mix in the stand mixer until pudding is really smooth- this can take up to 10 minutes. 

Spoon the pudding into 6 bowls or cups and put in the fridge for at least an hour. Serve cold with fruit and/or whipped cream.

From Moosewood Restaurant Cookbook

Vegan Oat Bars with Chocolate Nibs

Ingredients:

• 1 banana (mashed)
• 1/3 cup canola oil
• 1/3 cup honey
• 1 tsp. vanilla
• 3/4 cup whole wheat flour
• 2/3 cup cocoa nibs
• 2/3 cup nuts or coconut or vegan chocolate chips
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 cups rolled oats

-Preheat your oven to 350 degrees and grease an 8 inch pan. Begin by mashing your banana in a small bowl. Add in the canola oil, vanilla and honey and mix all of these ingredients well. -In a larger bowl, mix the dry ingredients (flour, baking soda, salt, nutmeg, cinnamon and oats). -Pour the wet ingredients into the dry and mix (do not over mix). Add the cocoa nibs and nuts, chips or whatever, and stir a few times -Bake in oven for about 20-25 minutes. Cool before cutting

Vegan Sweet and Russet Potatoes Anna

Makes 8-10 servings

If making up to one day ahead, let cool, cover airtight and chill. Reheat, covered, in a 425 degree oven until hot in the center, 25 to 30 minutes

One-and-a-half pound of yams or sweet potatoes

One-and-a-half pound russet potatoes

olive oil

2 large leeks

1 red onion

1 sweet onion

Several tsp dried rosemary or finely chopped fresh rosemary

Salt and pepper

1/2 - 1 cup plain, unsweetened hemp milk

1/2 - 1 cup vegetable broth

Slice leeks and onions thinly, then saute in olive oil until soft and lightly browned. Add salt, pepper, and rosemary.

Peel yams and russet potatoes. Cut yams and potatoes into uniformly thick 1/16" slices. As cut, immerse russets into water to prevent browning.

Generously grease a 12" pan with olive oil.

Overlap potato slices in layers, alternating with layers of leek/onion mixture. Repeat layers, alternating russets and sweet potatoes.

Mix together vegetable broth and hemp milk. Pour over the potatoes - you may use only part of this mixture, you just want enough to moisten the potatoes well. Drizzle top with olive oil.

Cover pan tightly with foil.

Bake on the lowest rack in a 425 degree oven for 30 minutes. Uncover and bake until potatoes are tender when pierced and edges are brown and crisp, about 35-45 minutes longer. Let stand 5-10 minutes.