Recipe Repository

Most vegetarian enchiladas are simply cheese and onion. These enchiladas are stick-to-your-ribs hearty because of the faux meat. This is a dish that can easily be made early and popped into the oven for a quick meal. Great with a lager or ale. Serves 6.

Ingredients:
6 6″ flour tortillas (Whole wheat, regular flour or some other if available. We prefer Mission brand.)
2 Tbsp vegetable oil
1 large onion, chopped
1 large bell pepper (any color)
1-2 green onions chopped
1 whole package Gimme Lean! faux beef (or other crumble-style)
Pinch of salt
Pinch of fresh black pepper
1 Tbsp chili powder
3/4 tsp ground cumin
1/8 tsp crushed red chili flakes.
15 oz can black beans
2 cups enchilada sauce*
1/4 pound grated sharp cheddar cheese (preferably from Vermont, of course)

Preparation
In a skillet or saucepan, over medium-high heat, heat the oil, add the chopped onion and sauté until the onion softens. Add the salt and pepper, and faux meat. Break up the meat and continue to stir the mixture for about 5 minutes. Add the chili powder, cumin, pepper flakes and black beans to the mixture and continue to cook. Add about 3/4 of the enchilada sauce, and allow to simmer and reduce a bit. Add the diced bell pepper just before you are ready to start filling the tortillas.

Pre-heat oven to 375 degree Farenheit.

Spoon some of the mixture into the center each of the tortillas, and add a little grated cheese, and fold. Folding methods varies, but the key is to not overfill the tortilla. Pour a little of the sauce into the bottom of a 9″x13″ glass casserole dish and then place each enchillada into the dish. Pour the remaining sauce over the enchilladas, making sure that all of the tortilla is covered but not saturated. Sprinkle the tops with enchilladas with the remaining cheese and some chopped green onions.

Cover the dish with aluminum foil and bake for about 20 minutes. Remove from oven carefully, remove the foil and continue to bake for additional 10 minutes or until the tops begin to brown.

Remove from oven and let cool for 10 minutes. Garnish with dollops of sour cream or guacamole (optional).

* If you can’t find enchilada sauce, look for a can of adobo sauce and wisk in vegetable broth. Or make your own some other way.

This easy side dish is a great way to hike up the nutrient content of any meal without adding extra calories. You can also substitute other hearty greens such as collards, spinach, bok choi, or chard. Serves 4-6.

Ingredients
2 large bunches kale (or other greens)
1 large white onion, medium dice
2-3 Tbsp. balsamic vinegar
salt and pepper to taste

Preparation
Wash the kale thoroughly, removing all of the sand. Then tear out the central thick stem from each leaf and discard (this woody stem does not soften when cooked). Tear the leaves into bite-sized pieces and pile them into a deep 14-16 inch, heavy-bottomed frying pan. Heat over medium-low heat and add a couple tablespoons of water to steam the greens. Sprinkle the onion on the top of the pile of greens to weigh them down. Cover the pan and cook on a low heat for 5 minutes.

Check the greens and if they have wilted enough, toss the greens with the onion (you may have to cover the greens again and cook for a few minutes until the pile has shrunk enough to allow you to stir). Continue to gently sauté the greens and onion for several minutes and add a little salt and pepper to taste. Pick out a leaf and taste to see if it is tender enough. When the kale is tender, remove the pan from the heat and sprinkle the vinegar over the kale, then toss and taste again, adding more vinegar if you wish. DO NOT put the pan back on the heat as this will cook the vinegar and make it taste bitter.

NOTE
If using collard greens, remove the center stem as noted above. For spinach, bok choi, and chard just chop the stem into one inch pieces and cook with the leaves.

I first had this dish when Josh made it for his pre-Thanksgiving party. It was so easy and delicious I had to make it again a week later. It’s a great twist on traditional mashed spuds – the perfect way to perk them up for the holidays. Serves 4-6, and can be easily doubled for more guests.

Ingredients
2 lbs. red or roasting potatoes, scrubbed
2 heads garlic, peeled (cloves left whole)
1/2 cup sour cream
1/2 cup milk (more or less)
2 Tbsp. prepared horseradish
Salt and pepper to taste

Preparation
Bring a large pot of salted water to a boil. Quarter the potatoes and add them and the garlic cloves to the boiling water; cook 25-30 minutes, until tender. Drain completely and return to the pot. Slightly mash the potatoes before adding the sour cream and horseradish. Mash a bit more and then add enough milk to get the consistency you like. Taste and adjust for seasoning. Serve warm.

Keywords
potatoes, garlic, sour cream

This dish is great for when you want savory turkey without having to cook for hours—or deal with a carcass, if you aren’t making stock. It’s also good as a Thanksgiving dish for a small family or group. The bay leaves in the baste, and under the turkey breast, really do permeate the meat. Add a little vegetable broth to the baste to make the meat even juicier. Can be served with, or without, gravy. Goes well with red wine. We had this dish for our 2005 Thanksgiving meal.

Ingredients
1 small onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves (5 dried. Approximately 1 tsp. if dried)
Large handful fresh flat-leaf parsley (about 1/2 cup)
3 Tablespoons olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves (4 dried works too)
4 tablespoons butter (1/2 stick)
2 boneless turkey breast halves, skin on (or one larger breast)
Freshly ground black pepper
Salt and pepper

Preparation

• Preheat oven to 450 degrees Fahrenheit. Oil a roasting pan and set it aside.
• Put the chopped onion into a mini food processor. Using a zester or vegetable peeler, peel the zest from the lemon, avoiding the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Finely chop the onion and lemon zest. Add the sage, parsley, olive oil, and 1 teaspoon salt. Pulse until it forms a coarse paste.
• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside. You can also slowly melt the butter in a microwave-safe bowl with the bay leaves.
• Put the turkey breast(s) on a work surface. Carefully run your fingers between the skin and the flesh from one end, creating a pocket. Being careful not to pull the skin completely off. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a spoon, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees Fahrenheit.
• After 20 minutes, baste the breasts with the remaining bay butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees Fahrenheit.
• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving.

This is a fabulous recipe that works well served over basmati rice and with a nice cold beer. One can eliminate the seafood altogether—or replace with tofu—for a vegetarian version, although I personally have never tried it this way. This is adapted from a Nigella Lawson recipe, and you will not believe how easy it is—and delicious!

Ingredients
1 14 oz can of coconut milk
1-2 Tbsp. Red Thai curry paste (gauge on how spicy you like it)
1 1/2 cups fish or vegetable stock (easiest to use the stock cubes boiled in water)
3 Tbsp. fish sauce
2 Tbsp. sugar
3 lemongrass stalks, each cut into three and bruised with the flat of a knife
1/2 tsp. turmeric
2 1/4 lbs. butternut squash (peeled and cut into large bite-size chunks)
1 lb. salmon fillet, preferably organic, skinned and cut into large bite-size chunks
1 lb. of peeled raw shrimp
(OR substitute 1 lb. extra-firm tofu, drained and cubed, for the seafood)
1 bunch Bok choi
Juice of 1/2 lime (use up to a full lime to taste)
Chopped fresh cilantro (for serving only)

Preparation

1. Skim the creamy (semi-solid) top off the can of coconut milk and put it—over medium heat—into a large saucepan or casserole with the curry paste. Let it sizzle and, using a whisk, beat the coconut milk and paste together until combined. Still beating gently, add the rest of the coconut milk, stock, fish sauce, sugar, lemongrass, and turmeric.
2. Bring to a boil and then add the butternut squash. Cook on a fast simmer until the squash is tender (about 5-10 minutes). You will want to gauge this yourself.
3. To the simmering curry/squash mixture add the salmon and shrimp. Cook for approximately 3-4 minutes or until done.
4. Stir in the bok choy, and push down into the curry with a wooden spoon. You want to just wilt the bok choy.
5. Next, squeeze in the juice of half a lime and stir.
6. Take the pan off the heat and add the cilantro right before serving.

Enjoy!!

A holiday hit that will please vegetarians and carnivores alike! Makes approximately 2 quarts of gravy.

Primary Ingredients:
6 cups vegetable stock (if buying prepared broth, get a low-sodium or no-sodium variety)
OR
6 cups water and 2-3 vegetable bullion cubes (no-sodium variety)
1/2 cup good wine (white or red)
3 Tbsp. butter
1/4 cup flour

Optional Seasoning:
Black pepper
Sage
Thyme
Parsley
Tamari (soy) sauce

In a pan, heat the broth and wine on low until warm but not boiling, and maintain the temperature. In a seperate sauce pan, make a roux by melting the butter over medium heat. Then add the flour a little at a time. Cook over low heat until the flour is well mixed and toasted and the roux turns golden. It may begin to get stretchy and thick, which is fine.

Remove the roux from the heat for a few seconds and add a few tablespoons of broth. Mix well and return to heat, then repeat this process, mixing well each time. At first the gravy will look like library paste. Again, don’t worry. It is important to add the liquid slowly and mix each addition of broth thouroughly to avoid lumps. Gradually increase the amount of liquid until the desired thickness and consistency is reached, then season to taste with any combination of the optional ingredients.

Leftover gravy can be stored in the refrigerator for a couple of days and while it congeals when cold, it reheats nicely in the microwave.

This traditional stuffing is vegetarian-friendly and very savory. The use of a pre-packaged breading also makes it quick and easy. The recipe makes enough to fill a 9×13 inch baking pan, plus a little extra to stuff your bird or tofurkey. It can easily be scaled up or down for greater or fewer numbers of guests, as the breading mix is sold in a variety of sizes. Serves 9-12.

Ingredients:
1 small bag Pepperidge Farm bread stuffing mix
1 small bag Pepperidge Farm cornbread stuffing mix
1 large yellow onion
3 stalks celery
1 handful chopped flat-leaf parsley
3 Tbsp. dried sage (rubbed to a powder)
butter and hot water (see breading package for amount)

Mince the onion and celery, and saute in a little oil. Add the parsley and sage and remove mixture from heat. Combine with the breading mixes, add the butter and hot water, and cook according to the directions on the back of the bag of mix.

Adapted from this recipe posted on the Old Shaw Farm blog. When we tried the original recipe I found the sauce a bit too rich. Cutting back on the peanut butter should help. This dish is fairly simple and a great way to get more kale in your diet! Serves 2 for a main dish or 4 for a side dish.

Ingredients
1 large or 2 small bunches kale, washed and de-stemmed
1/2 lb. pasta (thin rice noodles or regular spaghetti)
2 Tbsp. all-natural peanut butter
3 Tbsp. chili-garlic sauce
2 Tbsp. tamari or soy sauce
2 Tbsp. sugar
a splash of water

Preparation
In a small bowl, combine the peanut butter, chili sauce, tamari and sugar. Add a little water to thin out the sauce a bit. Set aside.

Rinse the kale and cook it wet in a large frying pan (no oil needed). Cook on medium heat until tender. Meanwhile, cook the noodles according to package directions and drain, then add them to the pan with the cooked kale. Pour the sauce in and toss well. Serve hot or at room temperature.

This shepherd’s pie gets its heartiness from the mushrooms and its richness from the red wine and butter. Use the vegetable broth version to make it creamier. It is full-bodied comfort food, and guaranteed to satisfy even the pickiest carnivores. Serve with a full-bodied red wine or your favorite stout. Serves 6-8.

Ingredients:
7 medium-sized red potatoes
1 whole package Gimme Lean! faux beef (or other crumble-style), browned (optional)
1 red or yellow onion
3 large portabella mushrooms, sliced (stems removed)
1 cup fresh or frozen peas, or sliced carrots
3-6 cloves of garlic (depending on mashed potato recipe used)
3 Tablespoons real butter
1.5 cups red wine*
1.5 cups vegetable broth (water can be substituted. See above.)
1/4 cup tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1 Tablespoon flour
1 Tablespoon finely grated parmesan cheese (optional)

Preparations:
1) Use the potatoes to make your favorite mashed potato recipe. Adding fresh roasted garlic adds a little something to the dish, but is optional. As a time saver, consider making the mashed potatoes ahead of time and thinning them with milk (if necessary) when it is time to use them in the recipe.

2) Over medium heat, in a 4-quart saucepan caramelize the onions. Lower the temperature, add the garlic, and stir for about 1 minute. Add the butter and mushrooms, and cook for approximately 3-5 minutes, or until the butter is completely melted and the mushrooms are thoroughly covered. Pour the wine and the vegetable broth into the mixture. If adding the faux beef, stir it into the mixture at this point. Last, add the tomato paste and the flour. Simmer over medium-high heat for 15-20 minutes or until sauce reduces and thickens. Stir in the basil, sage and peas, and remove from heat.

3) Using your fingers, press a portion of the mashed potato mixture into the bottom—and up the sides—of an 8×12 inch glass baking dish (or into 6 smaller individual baking dishes). Spoon the mushroom mixture into the baking dish(es). Carefully cover the top(s) of the dish(es) with the remaining mashed potatoes, and sprinkle the top with the grated cheese. Bake for 15-20 minutes or until the the top(s) begin to brown.

Serve with a hearty red wine. There should be enough left from the bottle used for the recipe for at least 2 glasses with dinner. Reheat the rest later if need be, it stores well.

* We used Our Daily Red the first time we made this recipe and we were happy with the choice. Our Daily Red is an organic red wine with no sulfites. It is a blend of Fresno Syrah and Carignan and Mendocino Cabernet Sauvignon according to its makers.