December 19, 2012

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

(Continued from page 2)

20121204_NaturalFoodie
click image to enlarge

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

Gordon Chibroski/Staff Photographer

click image to enlarge

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.

SMOKY ROASTED SWEET POTATOES WITH BLACK BEANS AND CASHEW CREAM

From Michelle Goldman, Sea Change Cooking, seachangecooking.com

Serves six

1 bunch of chard

3 cups dry black beans or two 14-ounce cans black beans rinsed and drained

2 bay leaves

1 teaspoon salt

11/2 pounds sweet potatoes, peeled and chopped into 1/2-inch cubes

2 teaspoons smoked paprika (I prefer Gryffon Ridge) or 2 teaspoons chili powder

2 tablespoons olive oil

FOR CREAM:

1 cup of cashews

1/2 cup hot water

1 cup canned coconut milk

1 teaspoon nutmeg

1 teaspoon vanilla extract

1 teaspoon sugar

PREPARE BLACK BEANS:

Soak 3 cups black beans overnight. Rinse, drain and set aside.

Place beans in large sauce pan. Add water to pot so water covers beans by 2 inches. Add bay leaves to pot. Bring water to boil and maintain rolling boil on medium-low heat for 40 minutes. Drain and season with 1 teaspoon salt. (If using canned beans, warm drained and rinsed beans in stock pot over low heat and season with salt.)

While beans are cooking, brush sweet potatoes with olive oil and toss with smoked paprika or chili powder. Spread in casserole and roast at 400 degrees for 40 to 50 minutes, or until soft.

Remove stalk from chard and slice stalk cross-wise into 1/4-inch pieces. Tear chard leaves into smaller pieces. Place stalk on a bottom of a steamer basket and place leaves on top. Steam for 8 minutes. Remove chard from steamer basket, keeping chard stalk separate from chard leaves.

Place a bed of chard leaves on each plate.

Toss chard stalk with sweet potatoes and beans. For each serving, place 1-1/2 cups sweet potato and bean mix on top of steamed chard leaves.

FOR CREAM:

In blender, place 1 cup cashews in 1/2 cup hot water. Add 1 cup canned coconut milk. Mix to smooth. Small nut pieces will remain. Place mixture in saucepan. Dissolve 1 teaspoon cornstarch in 2 teaspoons hot water, add to cashew mixture. Add 1 teaspoon nutmeg, 1 teaspoon vanilla and 1 teaspoon sugar. Heat over low heat, stirring frequently, 5 minutes.

Pour 1/4 cup cream over each plated serving of bean and sweet potatoes.

SWEET POTATO SOUFFLE

From Kitty Johnson, vegan health educator along with her husband and retired surgeon, Dr. Gaylen Johnson

Serves six

4 medium sweet potatoes

2 teaspoons vanilla extract

2 teaspoons honey

1 teaspoon ground coriander

1/4 teaspoon salt

1/4 cup milk -- may be soy or nut milk

1 tablespoon light molasses (not blackstrap)

1/4 cup walnuts, chopped

Wash sweet potatoes and pierce with a fork.

Bake at 350 degrees for about an hour, or until sweet potatoes are soft and juices are appearing.

Cool, peel and mash sweet potatoes. Add remaining ingredients. A food processor works well to combine all ingredients.

Pour into a casserole dish and top with chopped walnuts.

Bake at 350 degrees for 30 minutes.

RAW BERRY PARFAIT

From Susan Lebel Young, author of the forthcoming book, "Food Fix: Ancient Nourishment for Modern Hungers"

To eat plant-based during the holidays, I fill up at home on lots of colorful fruits and veggies, and I don't arrive at any party hungry. Here's a simple, raw, delicious dessert adapted from "Thrive Foods" by Brendan Brazier.

Serves six to eight

2 cups raw cashews

6 cups water

1/4 cup agave nectar or sweetener of choice

1 cup ground flaxseed or granola

1-1/2 cups thinly sliced strawberries (or mixed berries or other fruit)

Soak cashews for 6 hours in 4 cups water. Drain and rinse (I sometimes soak and sometimes I don't. With a really powerful blender, the cashews get ground up well in either case.)

(Continued on page 4)

Were you interviewed for this story? If so, please fill out our accuracy form

Send question/comment to the editors


Additional Photos

click image to enlarge

An individual portabello bourguignon stuffed squash.

Courtesy photo

click image to enlarge

Toni Fiore's mushroom pate.

Courtesy photo

click image to enlarge

Crazy Dick's sweet potato crunch.

Courtesy photo



Further Discussion

Here at PressHerald.com we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.

Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include:
  • Type of computer or mobile device your are using
  • Exact operating system and browser you are viewing the site on (TIP: You can easily determine your operating system here.)


 

Blogs

The Golden Dish - Yesterday
Lamb stew for spring

More PPH Blogs