Winter Vegan Recipes
by: Jenna Cuccia
Great things happen when people come together and share a meal; ideas are born, emotions are shared, and culture comes to life. Sharing a meal reminds us that we need one another, support one another, and love one another.
Planning, grocery shopping, and just finding the will to cook after a long day can seem somewhat daunting. These winter vegan recipes are meant to feed your soul and give you an excuse to disconnect from the outside world for just a few hours. When I cook at home there are quiet moments where I feel deeply connected to my ingredients, relish in the chopping, listen and notice each sound, and find a sense of peace. Allow yourself to let go of the day and feel accomplished because you are about to nourish your spirit. Enjoy this time with yourself.
Stuffed Collard Leaves
Makes 15 pieces
Ingredients:
1 bunch Collard Greens*
2 Cups Vegetable Broth
1 cup Cooked Jasmine Rice
1 Shallot
1 teaspoon cumin
½ cup chopped flat leaf parsley
¼ cup chopped fresh mint
Kosher Salt and Pepper to Taste
2 Tablespoons Extra Virgin Olive Oil
*Note: If you cannot find Collard greens you can substitute, turnip greens, cabbage, or kale.
Method
Cook Jasmine Rice (use directions on the box) and set aside to cool. Peel and finely dice the shallot and sauté in 1 teaspoon of olive oil until translucent. Preferably, no color. Set aside to cool. For the leaves: in a 5qt saucepan, bring 4 qts. of water to a slow boil, place a kitchen towel on a sheet pan for draining. Place the leaves in the boiling water a few at a time until pliable but do not break apart. Carefully remove with a small strainer or slotted spoon and lay flat on the sheet tray. It is okay to stack the leaves one on top of the other to save room– they should not stick to each other. While the leaves are cooling slightly, in a large bowl mix the rice, shallot, cumin, parsley, mint, salt, pepper, and olive oil. This is your filling. Be sure to taste and adjust to your liking. Preheat your oven to 325 degrees. One by one, lay the leaves flat on your counter top or cutting board and with a teaspoon place the rice mixture in the center of the leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 1-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in non-stick rectangle bakeware and arrange the leaves closely to each other. Pour vegetable stock over the leaves less than half way up. Do not cover the leaves with the stock. Cover with tin foil and bake in the oven for 15 minutes. Remove the tin foil and bake for another 5 minutes. Drizzle the remaining olive oil over the stuffed leaves and season with salt. Serve warm.
Roasted Beet Salad
Serves 4
Ingredients:
6 Medium Sized Beets *
¼ cup Pine Nuts (optional)
¼ cup Herbed Spreadable Cashew Cheese (optional)
1 cup Extra Virgin Olive Oil
½ Sherry Vinegar
2 Tablespoons of Chervil (if you cannot find Chervil; Tarragon is a great substitute)
Kosher Salt and Pepper to Taste
Zest of 1 orange
*Note: Try to choose beets that are similar in size to achieve even cooking. If the beets are larger you should only need 3. You can cut these beets into quarters.
Method
Roasting the beets:
Preheat your oven to 400 degrees. Prepare a baking sheet lined with parchment paper. Gently brush any dirt off the beets with a clean kitchen towel. Cut the beets in half-length wise and place cut side down on the sheet tray. Once all the beets are arranged on the sheet tray, cover each beet with a generous drizzle of Extra Virgin Olive Oil. We do this first, so the salt adheres to the beet and doesn’t fall onto the tray. You’ll want to generously salt the beets as the salt will penetrate to the inside of the beet. Place in the oven for 30 minutes. Check the beets every 10 minutes with a pairing knife. When the knife glides in and comes out with ease and no resistance, the beets are done. You may need to cook them longer depending on their size. The skin of the beet should pull away from the flesh. Allow to cool. Carefully cut just the top of the beet where the stems grow, then peel the skin down toward the root. A vegetable peeler will cut into the flesh of the beet. It is best to use a pairing knife. Cut each piece in half-length wise and place in a large mixing bowl and set aside.
Toasting the Pine Nuts:
In a small baking sheet, place the pine nuts in a single layer. Drizzle lightly, with olive oil and season with salt. Place in the 400 degree oven for 3-5 minutes. Watching very carefully and shaking the pan every minute or so to ensure even toasting. The pine nuts will turn golden brown. This will happen very quickly if unattended. Remove from the oven and let cool.
Putting it all together:
This salad can be served family style in a large flat platter or plated individually.
Chop the chervil (or tarragon) and add it to the beets. Add the zest of one orange. Drizzle with olive oil and vinegar. Season with salt and pepper to taste. Mix gently and be sure to taste the beets so they are to your liking. Is there enough vinegar? Does this need more salt? Keeping in mind you are combining this with the pine nuts and the cheese. Be aware of how each ingredient will complement the others. Taste everything.
To plate:
Spread the herbed cashew cheese directly on the plate in an even layer. Carefully arrange the beets on the cheese and be sure not to take too much of the dressing with you. Top the entire plate with the roasted pine nuts. Finish the plate with a pinch of sea salt. If the beets came with the leaves; wash them thoroughly and sauté with your next meal. Or toss them in the mixing bowl with the remaining dressing and add to your salad.
Celery Root Soup
Serves: 4-6
Ingredients:
3 lbs Celery Root
3 cups Brown Rice Milk
6 cups Vegetable Stock
2 Tablespoons Sherry Vinegar
1 bunch Parsley
1 Yellow Onion
¼ cup Cremini Mushrooms
Salt and Pepper to Taste
Olive Oil
Method:
Preparing the Vegetables:
Peel the celery root and cut into large cubes. Peel and chop the onion into a medium dice. Gently brush the mushrooms with a clean kitchen towel, removing any dirt. Remove the stem and thinly slice the caps. Pick the parsley leaves off the stems (save the stems for stock) and finely chop. Place the vegetables separately to the side.
Making the Soup:
Heat a 6 qt Dutch Oven on medium high heat. Coat the bottom of the pan with olive oil and add the onions. Sauté until translucent about 2-3 minutes. Lower the heat to medium and add the celery root and season with salt and pepper. Pour the rice milk and vegetable stock over the celery root. Bring to a simmer and cook until the celery root is tender (similar texture to a cooked potato). While the soup is simmering, pre-heat your oven to 350 degrees. Place the sliced mushrooms in a single layer on an oiled or non-stick sheet tray season with salt and pepper. Roast the mushroom until brown for about 10 minutes. Set aside. The soup will start to thicken, and the liquid will evaporate slightly. Remove from heat and carefully transfer to a blender. Blend until smooth. If the soup is too thick, add a few tablespoons of vegetable stock to loosen. Add the chopped parsley. Taste and season to your liking. When serving, ladle the soup into a bowl, top with the roasted mushrooms and drizzle a few drops of the sherry vinegar.
Chocolate Ganache
Serves 6-8
Ingredients:
1 Can Full Fat Coconut Milk
8 oz. Dark Chocolate
¼ cup maple syrup (optional)
Course Sea Salt for garnish
Food Grade Dried Lavender for garnish
Method:
In a heavy bottom pan, heat the coconut milk until it boils. Watch carefully, the milk will burn quickly. Place the dark chocolate in a heat safe bowl. Carefully pour the hot coconut milk over the chocolate and stir with a whisk or heat safe spatula until the chocolate is completely melted and smooth. Wrap with plastic wrap touching the mixture to avoid a skin. Place in the refrigerator for an hour until set or ready to serve.
To Serve:
Remove from the refrigerator about 20 minutes before serving to get the best texture. With a large spoon, gently pull from one side of the bowl to the other. You should have a nice full spoonful of ganache. Place in your favorite bowl and place two or three granules of sea salt and dried lavender (crush between your fingers to bring out the fragrance. Feel free to make this your own! You can pour the ganache while it is warm into your favorite vegan pie crust or serve with granola and shredded coconut.
Photo of olive oil courtesy of: Roberta Sorge
Photos of collard wraps, celery root soup and roasted beet salad courtesy of: Jenna Cuccia
Jenna Cuccia is the owner/cook at 17 Summer Restaurant in Lodi, NJ. She is currently at work on a cookbook. For more information, please visit: 17summerrestaurant.com. Follow Jenna and 17 Summer on Instagram: @17SummerRestaurant and @jennacharles