STUFFED EGGPLANT IN GRAND HOLIDAY STYLE

PECAN CRUSTED STUFFED EGGPLANT

An elegant dish for the festive occasion, these stuffed eggplants not only make an attractive presentation but they also bring delicious pleasure to the lucky guests who have come for holiday dinner. If the guests are eggplant lovers–even better!

To save time during the busy holiday season, you can make this dish a day ahead and cover it in plastic wrap before baking. Then, next day bring the eggplants to room temperature and bake them shortly before serving.

To determine which size eggplants to buy, it helps to be a little familiar with your guests appetites. Very hearty eaters will be able to handle one-half of the large 1-pound eggplant. Once it’s stuffed, it’s pretty impressive in size.

Those with more average appetites will be very satisfied with one-half of a 1/2-pound eggplant. Keep in mind that the mushrooms, carrots, and the brown rice mixed with the eggplant make even this size a robust serving.

I’ve chosen pecans for the crusty topping because of their natural sweetness, but chopped cashews or walnuts would also make excellent choices to give the topping a pleasing crunch.

PECAN CRUSTED STUFFED EGGPLANT

 Yield: 8 average servings or 4 very hearty servings

Eggplant Stuffing

4 small eggplants, about 1/2 pound each for average servings or 2 large eggplants (1 pound each), for very hearty eater

1/2 pound fresh button, mushrooms halved and thinly sliced

7 garlic cloves, minced

2 medium carrots, diced

1/2 cup water

1 1/2 teaspoons extra virgin olive oil

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon plus 1 teaspoon cider vinegar

1 tablespoon plus 1 teaspoon fresh lemon juice

1 cup cooked short grain brown rice

3/4 teaspoon salt, or to taste

1 teaspoon garlic powder

1 teaspoon onion powder

Freshly ground black pepper

1 or 2 pinches cayenne

Topping

3/4 cup pecans, coarsely ground in a nut mill

1 tablespoon white miso

2 teaspoons Dijon mustard

Have ready a large, rimmed baking sheet. Cut the eggplants in half lengthwise. Using a serrated grapefruit knife or paring knife scoop out the eggplant flesh, chop it into bite-size pieces, and set it aside in a medium bowl.

Brush the shells inside and out lightly with oil, put the shells on the baking sheet, and put them under the broiler for 3 to 5 minutes, until the flesh is soft and golden brown. Remove and cool.

Preheat the oven to 350 degrees F. Transfer the chopped eggplant flesh to a large skillet. Add the mushrooms, garlic, carrots, water, and oil and cook and stir over high heat for about 3 to 4 minutes.

Add the soy sauce, vinegar, and lemon juice and cook another 1 or 2 minutes. Add the rice, salt, garlic powder, onion powder, pepper, and cayenne. Adjust seasoning if needed. Mix well and stuff the mixture into the eggplant shells, filling them to the rim. Store extra stuffing in the refrigerator and see note for leftover suggestion.

Put the topping ingredients in a small bowl and use the fingers to mix it well. Spoon the topping over the eggplant and press gently to secure it. Bake for 20 to 30 minutes and serve.

Note: Extra eggplant stuffing is delicious as an appetizer spread that can be spooned onto toasted pita wedges or crackers. These handy leftovers bring a delicious appetizer to the table quickly.

MAKE IT ITALIAN–MAMA MIA!!!!

TOMATO-PINE NUT PIE WITH SWEET POTATO AND NUT CRUST

Such a beauty and such a company favorite! You don’t even have to wait for the holidays to enjoy this tasty dish, because all the ingredients are available year-round.

In summer, when the home-grown or farm-stand tomatoes are fire-engine red, melt-in-the-mouth sweet and ultra juicy, the pie has a bright, cheery appearance. So tempting, the summer pie looks like the one above.

The bright tomato color turns a bit pastel in winter, but the pie still pops with the rich Italian-inspired flavor of homemade “Parmesan” and always makes guests ooohh and aaaahhh a little. I think it’s because this pie is so unique and looks really appetizing and festive.

The first thing my guests notice is the unusual crust. And, yes, it is certainly different. Rather than a standard flour-based pie crust, this one features sweet potatoes and almonds and balances the savory flavors with a pleasant, delicate sweetness.

For a small gathering, one pie is just right and can actually go a little farther if there are several other dishes on the menu. When I was expecting about 15 people, I doubled the recipe and prepared it in a large rimmed baking sheet. Of course, I planned an additional entrée and several side dishes, too. Made in the baking sheet, the pie becomes more of a tart and makes a delicious appetizer, too.

TOMATO-PINE NUT PIE WITH SWEET POTATO AND NUT CRUST

Yield: 1 (9-inch) pie or 6 servings

Crust

12 ounces sweet potatoes or yams, peeled and cut into 1-inch pieces

1 1/4 cups whole almonds

2/3 cup mashed tofu

1/4 teaspoon salt

1. Preheat the oven to 350 degrees F. Light oil a 9-inch pie pan.
2. To make the crust, put the sweet potatoes in a 2-quart saucepan with water to cover. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes well, transfer them to a large bowl and mash them well. Set aside.
3. Put the almonds in a food processor. Process until they are finely ground, yet still retain a little texture. Add the tofu and salt and process until well incorporated, stopping occasionally to scrape down the work bowl. Spoon the tofu mixture into the bowl with the sweet potatoes and mix well.
4. Spoon the sweet potato mixture into the prepared pan. Use your fingers to press it onto the bottom and up the sides of the pan. Build up the sides of the crust 1/2 -inch higher than the pie pan. Bake the crust for 15 minutes and let cool.

Filling

2 green onions, sliced

1 to 2 large cloves garlic, minced

1/3 cup pine nuts

2 to 3 tablespoons Homemade Parmesan (recipe below) or prepared vegan Parmesan

2 to 3 tablespoons cornstarch

1 small eggplant, peeled and sliced into 1/8-inch slices

Salt

Freshly ground pepper

4 to 5 large red or green tomatoes, seeded and sliced

1. To make the filling, put the green onions, garlic, pine nuts, and Homemade Parmesan in individual bowls. Sprinkle the cornstarch on a plate.
2. Cover the bottom of the crust with one layer of eggplant slices. (This prevents the crust from getting soggy). Reserve remaining eggplant for another use. Sprinkle the eggplant slices with salt and pepper.
3. Dredge only the first layer of the tomato slices in the cornstarch. Arrange the dredged tomato slices over the eggplant, filling all the spaces with small bits of tomato. Sprinkle lightly with salt and pepper. Sprinkle one third each of the green onions, garlic, pine nuts, and Homemade Parmesan over the tomatoes. Repeat the process to make three layers.
4. Bake for 45 minutes. Let cool 10 to 15 minutes before serving.

Note: If using green tomatoes, the pie might have to bake another 15 minutes.

This recipe is one of the tasty dishes from my Vegan for the Holidays cookbook. Order from Vegetarians in Paradise http://www.vegparadise.com or from Amazon.com

HOMEMADE PARMESAN

Often I’ve come to rely on a sprinkle of vegan Parmesan to add sparkle to a dish, soup, a casserole, or an appetizer. With only five ingredients, this recipe is almost instant to make and tastes enough like the real thing to put the Italian touch on everything from pizza to minestrone and a host of holiday or everyday dishes.

1 cup almonds

1 tablespoon plus 1 1/2 teaspoons nutritional yeast flakes

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon garlic powder

1. Put the almonds in a food processor. Process until they are finely ground, yet still retain a bit of texture. (Avoid over-processing or it will turn into almond butter.)

2. Add the nutritional yeast, onion powder, salt, and garlic powder and pulse until well mixed. Transfer to a covered container and refrigerate until ready to use. Covered and refrigerated, Homemade Parmesan will keep for 3 months.

MEXICAN FLAG GRACES THE HOLIDAY TABLE WITH PANACHE!

CHILES EN NOGADA

This gorgeous dish was actually created in 1821 in Central Mexico to celebrate Mexican Independence Day, which occurs on September 16, 1810. I came across this recipe when a local library asked me to do a vegan demo on regional Mexican cooking to celebrate Mexican American Heritage month. At first glance, you’ll see the bright colors of the Mexican flag–red, white, and green.

The finished dish is actually stuffed poblano chiles with a sauce made of walnuts.  I think you’ll agree it makes a sensational presentation.

I found the recipe is so appealing and so festive looking, I felt it deserved a place at the holiday table from Thanksgiving through New Years. There’s just one little hitch that’s easily solved. Peaches, which are featured in the recipe, are no longer available in November or December, but sweet fruits like persimmons and pears stand in quite well.

The other challenge–the original recipe was quite fatty and contained meat, milk, and cheese. No problem–I replaced the meat with beans and created the filling from a composite of several recipes. I’ve added diced zucchini and fresh fruits like diced apples and Fuyu persimmons in place of the candied cactus.

Also, I’ve not battered and fried the stuffed chiles, because I wanted to offer a healthier, less fatty option.

My recipe contains no sugar, but uses the fruits as delicate sweetening. For the Walnut Sauce I use vanilla soymilk and non-dairy cheese made from pea protein to replace the traditional dairy products.

The dish is said to have been created by Puebla nuns for a visiting dignitary, emperor Augustin de Iturbide, a Mexican military chieftain who was instrumental in the Mexican independence movement.

That man didn’t realize how fortunate he was. Chiles en Nogada was not a quick and easy dish to make because it has several components that each require special attention. One recipe I encountered contains 40 different ingredients! Don’t worry, it’s not this one!

In those historic days, there no blenders. To make the creamy Walnut Sauce, they had to use a grinding stone called mano and metate that works like our mortar and pestle.

I’ve created a simplified version of the recipe, but it still involves 3 components–charring the chiles on the stovetop and peeling them, making the filling, and blending the sauce.

Once all the chiles are charred and cleaned and the fruits and vegetables are chopped, the recipe comes together quickly and can be prepared in stages.

For guests who are not fond of chiles, here’s an alternative presentation. Instead of stuffing the chiles, I used them as a border surrounding the filling. That way, guests at the buffet table can simply take a helping of filling and side-step the chiles. The topping is slivered almonds.

Don’t side-step the sauce, though. It’s delicious! Just serve it on the side.

 

CHILES EN NOGADA

Yield: 8 servings

8 fresh poblano peppers

Filling

1/2 medium onion, chopped

2 cloves garlic, minced

3 to 4 tablespoons water

1 (14-ounce) can diced tomatoes, drained

1 medium zucchini, diced

1 medium tomato, diced

1 bay leaf

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

Pinch ground cloves

1 (15-ounce) can black beans, rinsed and drained

1 medium apple, cored, and diced

1 firm fresh peach, persimmon, or pear, cored and diced

1/4 cup golden raisins

1/4 cup sliced or slivered toasted almonds

Sauce

3 cups vanilla soymilk or plain soymilk with 2 teaspoons organic sugar          added

2 cups walnuts

3/4 cup non-dairy shredded mozzarella

Pinch salt

Freshly ground black pepper

Garnish

8 large romaine lettuce leaves

3/4 cup pomegranate seeds or 1/2 red bell pepper, diced

4 green onions, green part only, chopped

1. Have ready a large rimmed baking sheet lined with parchment or a Silpat.
2. TO PREPARE THE CHILES, put the poblano peppers directly over a gas flame, using several burners simultaneously. Working with long-handled tongs, turn the peppers frequently until blistered and blackened on all sides, about 5 to 7 minutes. Put the blackened peppers into a bag or wrap them in a towel and set aside for about 5 to 10 minutes to loosen the skins. Alternatively, plunge the blackened peppers into a bowl of water. Rub off the skins under running water to clean the charred chiles.
3. Carefully cut a vertical slit in each chile and cut out and discard the core and any stray seeds. Arrange the chiles on the baking sheet and set aside.
4. TO PREPARE THE FILLING, preheat the oven to 350 degrees F. Combine the onion, garlic, and water in a large deep skillet. Cook and stir over medium-high heat, stirring frequently until lightly browned, about 7 to 10 minutes. Add 1 or more tablespoons of water as needed to cook the onions and prevent burning.
5. Add the diced tomatoes, zucchini, fresh tomato, bay leaf, salt, cinnamon, cumin, and cloves and cook about 3 to 4 minutes.
6. Add the black beans, apple, peach, raisins, and almonds and cook about 3 to 4 minutes, or until the fruits are just softened.
7. Open the slits in the chiles and spoon a generous portion of filling into each of them, filling them fully. Close the slits, enclosing the filling completely. Put the chiles in the oven for 10 to 12 minutes to warm through.
8. TO PREPARE THE SAUCE, put the soymilk, walnuts, mozzarella, salt, and pepper in a blender and process until smooth and creamy.
9. TO SERVE, line each person’s dish with a lettuce leaf. Put one stuffed poblano on each dish and spoon a generous amount of the sauce over the top and sides, coating each one completely. Garnish with a generous sprinkle of pomegranate seeds or chopped red bell pepper and green onions.