Great Chefs Cook Vegan - Linda Long [17]
2 cups steel-cut or rolled oats
1 quart vegetable stock, 1/2 cup reserved
Sea salt and pepper to taste
2 tablespoons sherry vinegar
To make the Oats: Sweat shallot and garlic in oil until translucent. Add oats and cook for 2 minutes before adding vegetable stock in small amounts at a time, as though cooking risotto style, until completely absorbed by oats and thoroughly cooked. Add Parsley Purée and finish with salt, pepper, and sherry vinegar.
Chanterelle Purée
1 pound chanterelles
3 to 4 tablespoons olive oil
1/2 cup vegetable stock
To make the Chanterelle Purée: Sauté chanterelles in oil until soft. Reserve half for plating and purée the remaining half with reserved vegetable stock until smooth; set aside.
Turnips
8 tiny turnips
Extra virgin olive oil
Sea salt
Juice of 2 lemons
To make the Turnips: Clean the turnips and place in a medium-size saucepan. Cover with oil and cook slowly over low heat until tender. Cut turnips into quarters and caramelize in a sauté pan. Marinate turnips in sea salt and lemon juice; set aside.
Parsnips
8 ounces parsnips
2-1/2 cups grapeseed oil
To make the Parsnips: Peel and slice parsnips into very thin ribbons using a vegetable peeler. Fry in grapeseed oil at 375-degree F until crisp. Place on paper towels to drain.
Sage-infused Red Wine Reduction
2 cups red wine for reduction, perhaps Cabernet Sauvignon
To make the Sage-Infused Red Wine Reduction: Add red wine to a saucepan and bring to a boil. Reduce heat and simmer until reduced to about 1/2 cup, about 20 minutes.
NOTE: A couple of weeks ahead, place some sage leaves into the desired wine and allow to steep.
Garnish
2 tablespoons small tender thyme
How to Plate: Place Chanterelle Purée on a plate. Add a larger amount of the Oats next to the purée. Place the reserved mushrooms and Turnips on top of the purée. Sprinkle Parsnips and thyme around the plate. Garnish with dots of Red Wine Reduction.
Raw Vanilla Bean Cheesecake with Mango, Shiso, and Allspice Vinaigrette
Serves 4 to 6
Spiced Cashews
1 cup soaked raw cashews
3 tablespoons maple sugar
1/4 teaspoon sea salt
1/4 teaspoon ground Jamaican allspice
To make the Spiced Cashews: Combine cashews, maple sugar, salt, and allspice in a medium bowl, and toss evenly to coat. Spread the nuts on a nonstick drying sheet and place in the dehydrator at 105 degrees F for 24 hours, or until crisp. Store in an airtight container.
Dehydrated Mango Chips
1 ripe mango, peeled and cut into chunks
1 teaspoon ground Jamaican allspice
To make the Dehydrated Mango Chips: In a high-speed blender, purée mango and allspice until very smooth. Using an offset spatula, spread mango purée as thin as possible onto nonstick drying sheets of a dehydrator. Place the sheets onto the dehydrator and dry at 105 degrees F for about 24 hours, or until crisp. Break into small shards and store in an airtight container.
Raw Vanilla Bean Cashew Cheesecake
2 cups soaked raw cashews
1/4 cup lemon juice
3/4 cup agave syrup
1/2 cup melted cocoa butter
1/4 cup melted coconut butter
1 cup filtered water
2 vanilla beans, scraped
1 teaspoon psyllium husk powder
1/4 teaspoon salt
To make the Raw Vanilla Bean Cashew Cheesecake: Place all ingredients into a high-speed blender and process until very smooth. Pour mixture into an 8 x 8-inch pan and cover with plastic wrap; let set in refrigerator for 8 hours.
Allspice Vinaigrette
1/2 cup white wine vinegar
2 tablespoons agave syrup
1/2 teaspoon ground Jamaican allspice
1/2 cup olive oil
Sea salt and black pepper
To make the Allspice Vinaigrette: Combine vinegar, syrup, and allspice in a small bowl. Slowly drizzle in the oil while whisking continuously. Add salt and black pepper to taste; reserve.
Cashew Fruit Granité
1 cup cashew fruit purée (substitute mango purée, store-bought or homemade, recipe below)
2 tablespoons agave syrup
To make the Cashew Fruit Granité: Whisk together purée and agave syrup. Freeze in a shallow pan, scraping with a fork every 30 minutes until ice crystals have formed.