Leek and Potato Cassoulet

I don't usually cook things with unfamiliar words in the name - I'm just not a confit or crudité kind of girl - but I made an exception because this cassoulet sounded so, so yummy.  A cassoulet, for those not in the know, is traditionally a meat and bean stew.  This one, from Veganomicon, is made with potatoes, leeks, kale, white beans, and seitan, with a homemade biscuit crust baked right on top.  It's like a supercomfort food: a stew and pot pie all in one.

This is one of the very few dishes I make that really needs to be made fresh and eaten immediately.  You can eat it a day or two after, but the biscuitty top does get a bit soggy and it's not quite as outrageously tasty.

I made mine in these adorable little single-serving casserole dishes from Le Creuset, but if you don't feel like dropping $20 a piece for your cookware, you can make this in an oven-safe cast iron pan or a regular casserole dish.

Also, this recipe calls for boiling the potatoes.  That works fine and is probably the quickest method, but for extra flavor, try roasting them.

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Leek and Potato Cassoulet

Adapted from Leek and Bean Cassoulet with Biscuits, in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

Ingredients

For the stew:

• 2 potatoes, peeled and diced into 1/2" pieces
• olive oil, for sautéing
• 2 leeks, thinly sliced
• 1 small onion, diced
• 2-3 carrots, diced
• 2 cloves garlic, minced
• 1 c. finely chopped kale (stems removed)
• 1 heaping tbsp. fresh thyme (or substitute 1 tsp. dried)
• 6 c. vegetable broth
• 3 tbsp. cornstarch
• 1-1/2 c. chopped seitan (bite-sized pieces)
• 1-1/2 c. white beans
• salt and pepper, to taste

For the biscuits:

• 3/4 c. plain nondairy milk
• 1 tsp. apple cider vinegar
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. chilled vegetable shortening (do your body a solid and get non-hydrogenated)

Directions

1. Boil the diced potatoes in salted water, until just tender enough to be pierced with a fork.  Don't overcook them, and drain them immediately.
2. While your potatoes are cooking, chop the remaining veggies.  In a large soup pot (or a really big cast-iron one if you have one and want to bake the stew in that), heat some olive oil over medium-high heat, and sauté the leeks, onions, and carrots until just browned.  Be careful not to burn them.
3. Add the garlic, kale, thyme, and a bit of salt and pepper, and sauté a minute more.
4. By this point, your potatoes should be done.  Add them to the pot.
5. Mix the cornstarch into a cup or two of the vegetable broth.  Pour it into the pot, along with the remaining vegetable broth.
6. Bring the stew to a boil, turn down the heat, and simmer uncovered for about 10 minutes.  Turn on your oven now, and preheat to 425°F.
7. While the stew is simmering, heat oil over high heat in a sauté pan, and sauté the chopped seitan until nice and browned.  Add the browned seitan and the white beans to the stew toward the end of its simmering time.
8. Also while the stew is simmering, mix together your biscuits.  Stir the apple cider vinegar into your nondairy milk, and set it aside to curdle for about 5 minutes.
9. In a mixing bowl, mix 1-1/2 c. of the flour with the baking powder and salt.
10. Add the chilled shortening to the flour mixture in slivers, and crumble it in with your fingers.  Don't worry about getting it perfectly smooth; it should be clumpy.
11. Drizzle in the milk mixture, and stir the dough together with a fork.  Don't overmix it.  Wash your hands, then lightly flour them and knead the dough a few times in the bowl.  Add more flour a little at a time until it's not quite so sticky.
12. The stew should definitely be done simmering by now, so transfer it into your baking dish(es) - either the big cast iron skillet, a casserole dish, or individual casseroles.  Pull off palm-sized balls of dough, roll them into balls, then flatten them and place them on top of the stew.  You don't need to cover the whole thing.
13. If the stew nearly fills your baking dish, put the dish on a rimmed baking sheet to catch any spillover.  Bake the stew at 425°F for 15 minutes or so, until the biscuit topping is cooked through and browned on top.  Try not to drool as you watch this bake.

Serve hot out of the oven.  Serves about 8.

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If this doesn't just make your tummy ridiculously happy, there's something wrong with you.

Happy eating.

Vindaloo Curry

Vindaloo was my next foray into the Savory Spice curry sets I got for Christmas.  It's quite spicy, tangy, a little sweet, and totally awesome.  It's the kind of dish that tastes a little weird in the first bite, and then suddenly you're licking the bowl clean.

This is a really hearty curry, chock full of potatoes, butternut squash, and carrots.  These sweeter winter veggies help temper the spice a bit, and make this warm you right up on these bitter cold nights.  Feel free to use whatever veggies you like: I expect sweet potatoes and other types of winter squash would be delicious in this as well, and I'd even try cauliflower, garbanzo beans, or plantains if you're feeling really crazy.  Mine was a little too chunky for my tastes with all those veggies, so I added more tomatoes and a little vegetable broth, shown in the recipe below.  I also added a splash of almond milk (any nondairy milk or cream would work - try coconut for extra sweetness) although that's not traditional for vindaloo, as I understand it.  I served this with naan (a traditional Indian bread) and spooned it over some brown rice, which adds a lovely texture and mellows out the heat a bit.

This is adapted from Isa's Vegan with a Vengeance (you need to buy this book, for reals), and she lists all the spices and seeds you need to make a vindaloo curry from scratch.  I was lazy and wanted to use my vindaloo mix.  I'm not a curry expert, and I have no idea how "authentic" Savory's vindaloo is, but this sure was tasty.

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Vindaloo Curry with Butternut Squash, Potatoes, and Carrots

Adapted from Butternut Vindaloo in Vegan with a Vengeance by Isa Chandra Moskowitz

Ingredients

• olive oil, for sautéing
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 tbsp. vindaloo curry spice
• 1/4 c. red wine vinegar
• 1/2 c. red wine
• 1 28 oz. can crushed tomatoes (I used fire roasted)
• 1/2 c. vegetable broth
• 2 large russet potatoes, peeled and cut into 1/2" chunks
• 1 small butternut squash, peeled and cut into 1/2" chunks
• 2 medium carrots, chopped into bite-size chunks
• 3 tbsp. plain nondairy milk
• 2 tsp. agave nectar or other sweetener
• 1 tsp. lemon juice
• salt, to taste

Directions

1. Heat enough oil to coat the bottom of a large pot over medium-high heat.  Sauté the onions until soft.  Add the garlic, and sauté a few minutes more.
2. Stir in the curry spice, and fry for a minute or so, until the spices become fragrant.
3. Mix in the red wine vinegar, red wine, crushed tomatoes, and veggie broth.
4. Add the potatoes, squash, and carrots.  Stir everything really well.
5. Bring everything to a boil, cover, and reduce heat to low.  Simmer until veggies are tender, about 25-30 mintues, stirring frequently.  Be careful to not burn the curry on the bottom of the pan.
6. Uncover and stir in the nondairy milk, agave nectar, and lemon juice.  Taste, and add salt as needed - don't be shy with the salt.  Simmer uncovered, stirring frequently, until the curry has your desired thickness.

Makes about 6 servings.  Serve with naan or over rice.

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Eat this on a cold winter night, and blow a big ol' raspberry at the stupid weather.  Yum.

Happy eating.

Homemade Gnocchi with Fried Eggplant

I have a thing for homemade pasta. But, I do not have a pasta maker. Gnocchi are the perfect solution: chewy little potato dumplings that can be made entirely by hand. They're a little time-consuming, but totally worth it for fresh, handmade pasta.

I paired the gnocchi with a fresh tomato sauce, and topped the whole thing off with slices of crispy fried eggplant. Gnocchi are usually served with a very light sauce, like a vinaigrette or pesto, to really let the pasta itself shine through, and this simple tomato sauce compliments them perfectly. I was originally going to roast the eggplant for this, but the boy (hereafter referred to as TB) wanted fried eggplant, and I just couldn't say no to that face. Actually, the crispy breading made a wonderful contrast to the soft gnocchi, and the whole thing turned out delightful.

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Homemade Gnocchi

Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz

Ingredients

• 2 russet potatoes, scrubbed
• 1/4 tsp. salt
• 1 tbsp. olive oil
• 3/4 to 1-1/4 c. all-purpose flour (if you like your gnocchi firmer, substitute bread flour or add some gluten)

Directions

1. Poke a bunch of holes in the skins of the potatoes with a fork. Bake them at 400° until very tender, about 45 minutes. No need to wrap them in foil; just stick 'em right on the oven rack. Potatoes are done when a fork pierces easily, and can be wiggled around a bit inside the potato.
   
2. Remove potatoes from the oven and let them cool a few minutes, until you can handle them without burning the crap out of your hands. Peel them with a paring knife, being careful to not lose too much of the flesh. Cover the peeled potatoes with plastic wrap or a damp kitchen towel, and leave them to finish cooling completely.
3. Place cooled potatoes in a large mixing bowl. Mash them with the olive oil and salt, as smooth as you can get them by hand; do not use an electric mixer, as this will make your gnocchi sticky.
4. Add about 1/2 cup of flour and work it into the potatoes. Turn the dough onto a lightly floured surface, and continue working in more flour, 1/4 cup at a time, until you get a smooth, un-sticky but not dry dough.
5. If you're cooking the gnocchi immediately, put a large, salted pot of water on to boil.
6. Divide the dough into 3 or 4 sections, and roll each one out into a long rope about 1/2" thick. Cut the ropes into small 1/2" pieces. Roll the pieces down the tines of a fork with your thumb, so that the dough curls around your thumb on one side, and has ridges from the fork on the other side. (You want the dimple from your thumb, because this is where the gnocchi catches a lot of the sauce.)
7. Drop the pieces one at a time into the boiling water. Cook in batches, if necessary, to avoid overcrowding the pan; you don't want the gnocchi sticking together. They will sink to the bottom of the pan at first, then rise to the top as they cook. Once they rise, cook them for another couple of minutes, then pull them out of the water and into a colander. Rinse them briefly to remove some of the sticky starch on the surface, then place in a single layer on a plate to cool.

NOTE: If you want to freeze the gnocchi for later, you freeze the dough pieces, before they're cooked. The best way to do it is to place them separated on a cookie sheet and freeze them for a few minutes, until hard to the touch. Then you can toss them in a container or freezer bag, and freeze for up to 3 months. To cook later, just toss the frozen gnocchi in boiling water, and follow the directions above.

Makes about 4 servings of gnocchi. These are best when served immediately after cooking, but they will keep in the fridge for a few days.

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Fresh Tomato Sauce

Adapted from Pasta with Roasted Eggplant and Tomato on SeriousEats.com.

Ingredients

• olive oil
• 1/2 onion, chopped
• 3-4 cloves garlic, finely chopped
• 1/2 c. fresh basil, chopped with chiffonade technique
• splash of balsamic vinegar (red wine or sherry vinegars would also work)
• 1 c. (about 2 Romas) diced tomato
• pinch of red pepper flakes
• salt

Directions

1. Heat olive oil (just a couple turns of the pan) over medium heat in a large skillet. Sautée the onion just until it starts to brown. Add garlic and cook for another minute or so. Deglaze the pan with a splash of balsamic vinegar.
2. Toss the diced tomato, red pepper flakes, and basil into the pan. Sautée for a few minutes, until everything is heated through and the tomatoes and basil are soft.

Makes about 4 servings of sauce. This is a light, chunky sauce, not really similar to a marinara; TB describes it as "Italian pico de gallo." Good, vine-ripened tomatoes are the key to a good flavor here.

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Fried Eggplant

Ingredients

• high-heat frying oil (canola, grapeseed, and safflower all work well)
• 1 small eggplant
• kosher or pickling salt
  
• 1/2 c. nondairy milk
• 3/4 c. all-purpose flour
• 1/2 c. breadcrumbs
• dried garlic, basil, oregano, marjoram, or other Italian seasonings
• salt and pepper

Directions

1. Slice the eggplant into 1/4" thick slices. I like to cut them in half again into half-moon shapes, but you can leave them whole if you like. There is no need whatsoever to peel eggplant, unless it is very out of season and tough and bitter.
   
2. Place the eggplant slices in a colander, and toss them with some kosher or pickling salt. This will draw out some of the moisture and bitterness. Let them sit for at least 20 minutes or up to an hour, and then rinse them thoroughly with cold water and pat dry.
   
3. Heat a generous amount of oil over medium-high heat in a large steel or cast-iron pan. Using enough oil (but not too much) and being careful to not overcrowd the pan are key to making nice, crispy eggplant.
4. Get yourself 3 flat-bottomed bowls.
• In the first, whisk about 1/4 cup of the flour into the nondairy milk to thicken it up.
  
• In the second bowl, toss the rest of the flour, and season it with pepper and a little bit of salt (go easy on the salt, because purging the eggplant slices with salt makes them a little, er, salty, even after rinsing).
• In the third bowl, mix the breadcrumbs with the various dried herbs and spices.
  
5. Dip the eggplant slices one at a time in the soymilk, then toss them in the flour, then dip into the soymilk again, and then coat in breadcrumbs.
6. Toss the breaded eggplant slices onto the pan and fry for a couple of minutes per side, until they're brown and crispy.

Like the gnocchi, this should be served and eaten right away. It will get soggy if you refrigerate or reheat it.

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Now all you have to do is assemble! Toss the gnocchi in the tomato sauce, then layer some fried eggplant slices on top. Sprinkle some fresh basil or parsley on top for fanciness, and enjoy!

Happy eating.

Beet and Potato Pancakes

Beets! Beets! Beets! Other than Brussels sprouts, I can't think of any other vegetable that inspires so much fear and dread from cooks and eaters alike. But guess what? Beets are freaking delicious. They have a delightfully crunchy texture, and a tangy flavor with just a touch of sweetness.

These beet and potato pancakes are a perfect introduction to beets. The beet flavor is muted a bit by the potato, but you still get that tasty tang. They're crunchy and oniony, and delicious paired with a horseradish dipping sauce.

A note about beets, if you've never cooked with them before. They will stain the crap out of everything they touch, including hands, clothing, and counters. It'll wash off your hands after a day or so, but you'll need bleach to remove it from clothing or counters. So be careful when slicing these babies.

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Beet and Potato Pancakes

Adapted from the Beet and Potato Pancakes recipe on VegWeb.com.

Ingredients

• 1 large beet
• 1 large russet potato
• 1 onion
  
• 1 c. whole wheat flour
• water
• salt and pepper, to taste

Directions

1. Peel the beet and potato. Grate both into a medium-sized mixing bowl.
2. Finely chop onion, and add it to beat and potato mixture.
3. Stir in the flour.
   
4. Mix in enough water to make everything stick together, and salt and pepper to taste.
5. Heat a generous coating of oil over medium-high heat.
6. Form the beet/potato mixture into flat, palm-sized patties. Drop them into the hot oil and fry for 3-4 minutes per side, until nice and brown and crispy.

Makes about 18 patties. Serve and eat immediately. I like to serve these with a horseradish dipping sauce, made by just mixing some prepared horseradish into vegan mayonnaise.

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Don't skimp on the onion - it caramelizes on the pan and adds the most delicious flavor to these pancakes.

I like to serve them with a horseradish dipping sauce, made by just mixing some prepared horseradish into vegan mayonnaise. Vegan sour cream would be a good choice, too.

Happy eating.