Jazzin’ Up Veggies Show #605

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Root Veggie and Lentil Trio Stew

Makes 6 servings

 

1½ cups lentil trio blend, picked over, rinsed well (see note)

4 medium carrots, thickly sliced

4 medium russet potatoes, peeled and cubed

2 large sweet potatoes, peeled and cubed

1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)

6 cups water

1 medium clove garlic, minced

1 large vegan bouillon cube, crumbled

1 teaspoon tamari

2 teaspoons extra-virgin olive oil

½ teaspoon garam masala (see note)

Sea salt, to taste

Freshly ground black pepper, to taste

 

Put all of the ingredients in large soup pot, and stir to combine. Cover, and bring to a simmer over medium heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Serve hot, with Festive Kale Salad, on the side.

 

Chef’s Note: If you cannot find a pre-package lentil trio blend, you may use any combination of black beluga, red, and/or green lentils. Alternately, you may combine and use one or two types of your favorite lentil variety in this recipe.

 

Chef’s Note: If you cannot find fire-roasted tomatoes, you may substitute canned, regular whole tomatoes.

 

Chef’s Note: For a spicier stew, use 1 teaspoon garam masala.

 

Miso-Parsley Hummus

Makes 4 Servings

 

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed

2 to 3 tablespoons water, plus more as needed

2 tablespoons freshly squeezed lemon juice (see note)

1 tablespoon chopped fresh parsley

1 tablespoon mellow white miso

¼ teaspoon cayenne pepper

¼ teaspoon sea salt

 

Put all of the ingredients in a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.

 

Chef’s Note: For an extra “lemony” taste, use 3 tablespoons lemon juice.

 

Festive Sweet Potato Pie

Makes 8 Servings

 

CRUST

2 ½ to 3 cups vegan cookie crumbs (I like ginger cookies for this, see note)

1/3 (heaping) cup vegan margarine, plus more if needed

 

FILLING

2 to 3 very large (or 4 to 5 small) baked sweet potatoes, cooled (see note)

1/3 cup maple syrup

¼ teaspoon allspice

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

 

TOPPING

1 ½ tablespoons dark brown sugar

½ teaspoon ground cinnamon

12 to 16 pecan and/or walnut halves, for garnish

 

Preheat the oven to 375 degrees F.

 

Put the cookie crumbs in a medium-sized bowl. Add the vegan margarine and incorporate it into the crumbs using a dough blender or large fork, until combined. Add a bit more margarine if crumbs still seem dry. Press the crust into an ungreased 9-inch pie plate. Bake for 7 minutes. Put the plate on a wire rack to cool for 10 minutes.

 

Meanwhile, slice each sweet potato in half lengthwise. Scoop out the pulp, using a teaspoon or grapefruit spoon. Put the pulp in a medium-sized bowl and add the maple syrup, allspice, ginger and cinnamon. Mash well, using a potato masher or large fork, until the mixture is almost smooth. Pour the filling over the crust and smooth the top, using an offset spatula or rubber spatula. Bake for 25 to 27 minutes, or until almost set. 

 

While the pie bakes, put 1½ tablespoons brown sugar and ½ teaspoon ground cinnamon in a small bowl and stir to combine. Remove the pie from the oven. Sprinkle the sugar/cinnamon mixture evenly over the top of the pie, then “swirl” it into the top of the pie using an offset spatula or rubber spatula, making certain all of the sugar/cinnamon mixture is moistened with some of the filling. Bake for 5 to 7 minutes more, or until pie is almost set.

 

Put the pie on a wire rack and garnish with the pecans and/or walnuts. Let cool 30 minutes, then refrigerate for at least 4 hours before serving.  Covered and stored in the refrigerator, leftover pie will keep for about 2 days.

 

Chef’s Note: To make cookie crumbs, put about 3 ½ to 4 cups of broken up vegan cookies in a blender, and process to coarse crumbs.

 

Chef’s Note: Sweet potatoes may be baked up to 48 hours in advance of preparing this recipe. Store tightly covered in the refrigerator until use.