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发帖数: 23737 | 1 http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/
The Los Angeles chef Chloe Coscarelli is best known for winning the Food
Network’s “Cupcake Wars” with her dairy- and egg-free cupcake recipes.
But Ms. Coscarelli, a recent graduate of the University of California,
Berkeley, and the Natural Gourmet Institute in New York City, also has a
passion for vegan savory foods, particularly at Thanksgiving.
“I have served an all-vegan Thanksgiving to the most die-hard carnivores
and no one misses the meat,” she says. “You don’t need animal products to
capture the spirit and savory flavors of Thanksgiving on your table. I
personally think that a vegan Thanksgiving is more exciting than a regular
one — there’s always something new and it’s not just the same old spread.
The plates are pretty darn clean when we get up from the table.”
Ms. Coscarelli, whose recipes can be found at ChefChloe.com, has offered two
favorite savory dishes and one dessert for the Eat Well Vegetarian
Thanksgiving series. Here are her recipes for portobello mushrooms with a
lentil-cashew stuffing, maple-roasted brussels sprouts with hazelnuts and a
vegan chocolate-pumpkin bread pudding.
Chloe Coscarelli’s
Harvest-Stuffed Portobello Mushrooms
This hearty Thanksgiving entree is made of savory lentil cashew stuffing
baked in juicy portobello mushrooms infused with aromatic herbs. It’s
topped off with a sliver of sweet tomato and fresh thyme leaves. This dish
is packed with protein and fiber and will hold its own on the Thanksgiving
table.
1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper
1. Preheat oven to 350 degrees Fahrenheit.
2. In large skillet, sauté the onions and cashews with 2 tablespoons olive
oil over medium high heat. Season with salt and pepper to taste, and sauté
until onions are soft and lightly browned. Add garlic and let cook a few
more minutes.
3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs,
vegetable broth, basil and thyme. Mix together and season to taste with salt
and pepper. (The stuffing can be made up to three days in advance and
stored covered in the refrigerator.)
4. Brush both sides of mushroom caps lightly with olive oil and place top-
side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil
cashew stuffing, then press one tomato slice on top of the stuffing. (The
mushrooms can be stuffed and assembled on a baking tray the day before you
plan to bake and serve them.)
5. Bake for approximately 30 minutes, or until the stuffing is browned and
the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Yield: Serves 6.
Chloe Coscarelli’s
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
The brussels sprouts are roasted at a high heat to bring out the natural
sugars and caramelize the edges, then tossed with toasty hazelnuts and a
kick of maple syrup.
1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)
1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves,
cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper
together. Once all of the brussels sprouts are coated in oil, spread them
into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note:
You may want to line your sheet tray with foil for easy cleanup because the
caramelizing process leaves a sticky residue.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon
to even out the browning. After 30 minutes, stir in the maple syrup. (Steps
1 through 4 can be done a day in advance; store covered in the refrigerator
. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or
until they are fork tender (about 45 minutes total roasting time).
6. Toss the roasted brussels sprouts with the hazelnuts and devour!
Yield: Serves 6.
Chloe Coscarelli’s
Chocolate-Pumpkin Bread Pudding
This warm pumpkin bread pudding has a dash of spice and is studded with
chocolate chips. It’s a rich and creamy dessert that’s free of dairy and
eggs but will leave everyone feeling indulged.
1 cup coconut milk
1 15 ounce can organic pumpkin
1/2 cup brown sugar (can use maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of
sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those
that are nondairy)
2 tablespoons brown sugar
Powdered sugar for dusting (optional)
1. Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving
ceramic dishes) or a 9-by-13-by-2-inch baking dish.
2. In a blender, process coconut milk, pumpkin, brown sugar, salt and spices
until smooth. In a large bowl, toss the bread cubes with the pumpkin
mixture and chocolate chips until each bread cube is coated.
3. If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into
the bottom of each greased ramekin. Fill each ramekin to the top with the
mixture and lightly press it down with the back of a spoon. If using a 9-by-
13 baking dish: Fill the baking dish with the mixture and lightly press it
down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown
sugar over the top of the bread pudding. The brown sugar will help the
pudding to caramelize on the edges. (Steps 1 through 3 can be done up to
three days in advance; store covered in the refrigerator.)
4. Bake for 25 to 30 minutes, until top is lightly browned. If using
ramekins: Let the pudding cool a few minutes, then carve around the edges
with a knife to loosen and unmold. Garnish with powdered sugar if desired
and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few
minutes before serving. Cut into portions, then garnish with powdered sugar
if desired and serve warm. The pudding can be baked right before serving or
earlier that day and then reheated for 8 to 10 more minutes right before
serving.
Yield: Serves 14. | x*******i
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