December 19, 2012

Natural Foodie: May your days be merry and ... meatless

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Kids Gone Raw chefs Elizabeth Fraser, left, and Maggie Knowles show off their holiday dish, maple Dijon papaya steaks.

Gordon Chibroski/Staff Photographer

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Smoky roasted sweet potatoes with black beans and cashew cream.

Courtesy photo

Additional Photos Below

Toni Fiore shows how to create Mushroom Pate in this video.

1 leek, the white part only, sliced thinly

3 cloves garlic, minced

3 medium carrots, sliced into 1/4-inch half moons

1 celery root, peeled and diced into generous 1/4-inch pieces

10 cipollini or white boiling onions, peeled, ends cut off, otherwise left whole

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried, crushed rosemary

1 teaspoon dried sage

1 cup drinking-quality dry red wine

2 cups vegetable stock

1/4 cup tamari or Bragg Liquid Aminos

2 tablespoons tomato paste

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

2 tablespoons cornstarch, mixed with 1/4 cup cold water until diluted

Sea salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Remove the cap of the squash by stabbing the squash in a circle 2 inches down from its top. Using a spoon, scrape out the seeds and innards of the squash and discard. Place the squash upside down along with the lids in two separate baking dishes filled with 1/2 inch water. 

Bake for 40 minutes or until the squash are tender. Test by poking with a sharp knife.

Heat a large skillet over medium heat. Add half the mushrooms to the dry pan, covering the bottom, searing them until they begin to release their liquid. Cook 2 minutes longer and remove from the skillet. Set aside. Repeat with the other half of the mushrooms.

Using the same skillet, add the leeks and garlic and saute for 10 minutes, or until translucent, adding a tablespoon or two of water to keep from sticking. Add the carrots, celery root, onions and portabellos that you set aside, along with the bay leaves and dried herbs, and saute for another 3 minutes, adding another tablespoon or two of water to prevent sticking.

In the order written, add the additional ingredients except for the parsley, salt and pepper. Lower the heat and simmer for 25 minutes, just until the veggies are tender.

Add the cornstarch mixture and simmer for another 5 minutes until thickened.

Add the parsley and salt and pepper to taste.

Serve the bourguignon in the squash bowls with their lids and garnish plates with remaining parsley.


From Toni Fiore, host of the VegEZ online vegan recipe series and co-host of Delicious TV's new "Vegan Mashup" television series,

This succulent pate is a holiday favorite. So full of rich savory flavor, you'll have to convince dedicated vegetarians they aren't actually eating meat. Indulge without overindulging.

Serves six

1/2 cup walnuts, toasted

1 tablespoon olive oil

1 medium onion, finely chopped

3-1/2 cup crimini or baby bella mushrooms, sliced

2 garlic cloves, chopped

3 tablespoons chopped fresh herbs (mixed parsley and thyme work very well)

15 ounce can cannellini beans, drained and rinsed

Salt and pepper to taste

Truffle oil, optional

Extra slices of mushroom for garnish

Toast the walnuts in a small cast iron skillet until nicely crispy.

Heat the olive oil in a medium-sized skillet over low heat, then add the onion and saute slowly, until it's soft and transparent, about 5 to 7 minutes. Raise the heat to medium high and add the toasted nuts, the mushrooms, garlic and herbs. Cook until the mushrooms are softened and the liquid is mostly evaporated, 5 to 7 minutes. Season the mushroom mixture well with salt and pepper, then place the mixture with the drained, rinsed beans in a food processor. Process or pulse until the texture is smooth -- but be careful not to process to a liquid.

Spoon the pate into a small bowl and chill for at least 3 hours or preferably overnight to allow the flavors to meld.

Just before serving, if desired, pour a small amount of truffle oil over the pate and spread on crackers or fried tempeh triangles.

(Continued on page 3)

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Additional Photos

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An individual portabello bourguignon stuffed squash.

Courtesy photo

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Toni Fiore's mushroom pate.

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Crazy Dick's sweet potato crunch.

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