Category: Vegetarian

Mushroom Smash Burger on Brioche Rolls by Foodie’s Chef Laura Brennan

admit to being very taken with the ‘smash burger’ rage – I really, really enjoy them. And that led me to think about a vegetarian version. So, I used baby portabella mushrooms and oven-roasted them flattened between weighted-down sheet pans. I built the rest of the burger/sandwich with grilled onions, turkey bacon, sliced tomatoes, arugula, muenster cheese and a dollop of prepared Sir Kensington’s Vegan Sauce - it’s a little bit mustardy and a little bit tomato-y, but any creamy salad dressing would work. And don’t forget to butter and grill/toast the rolls, you want that toasted-bread crunch with each bite.

Wilted Leaf Spinach with Chickpeas, Shrimp and Creamy Feta by Foodie’s Chef Laura Brennan

A word about ‘leaf or bunch’ spinach: it’s a mature spinach with larger, flat, not curly leaves and sold with stems and roots attached, usually wrapped with a twist-tie in an approximate 10/12-ounce bunch.

After washing and trimming, the edible portion is reduced by about half to about 5-6 ounces. I like it because it has more ‘spinachy’ flavor than baby spinach. It’s worth seeking out, though replacing with another spinach will work as well.... maybe just not quite as elegant. And one more thing: The ‘creamy feta’ in the recipe title refers to sheep’s milk feta which is smoother, creamier and less salty than cow’s milk feta. I also find it much more pleasing on the palate and it will melt evenly and lend the sauce a creamier texture. Just a Chef’s observation.

Vegan Shepherd’s Pie by Foodie’s Chef Laura Brennan

It begs the question doesn’t it: When did the shepherd become a vegan?? And here I am thinking that this might be one of your Big Game Party dishes… Step aside chicken wings! In place of ground beef, I used a package of QUORN Meatless Crumbles – it looks like ground
beef when cooked. And, don’t be put off by the green cabbage, it adds texture and body. A long slow cooking of the mirepoix vegetables (celery, onion, green cabbage, green pepper) will build the flavor profile in the base and added ancho chili powder and smoked paprika – warm spices will give it a ‘chili’ vibe. In fact, you could skip the sweet potato topping and serve it in bowls with grated (vegan) cheese and/or tortilla chips.

Cauliflower Hummus with Cashew Crema by Foodie’s Chef Laura Brennan

Hummus has blown-up in recent years. What used to be defined and made only with chickpeas and tahini, has grown to embrace a myriad of vegetables and flavors. Twenty years ago, I never thought I would be eating ‘chocolate hummus’—and it’s delicious, BTW. So why cauliflower? It does seem like such a winter vegetable; smooth cauliflower soup recipes abound in January and February. But it’s being sold in the farmers’ markets now! And I know that long, slow cooking, will turn it into a sweet and delicious puree. The cashew crema is the substitute for the ubiquitous tahini. It is creamy, rich and smooth and adds a subtle, nutty background flavor. It’s simple to make, just soak unroasted and unsalted cashews overnight, drain, rinse and puree to a smooth nut-cream. And any leftovers can be saved to add to pasta dishes or used as a vegan-cream sauce.

Lentils with Green Chard, Rhubarb & Apricots (vegan) by Foodie’s Chef Laura Brennan

Since the clocks changed to Daylight Saving, I have been on a restless hunt for Spring vegetables, like peas, pea greens, artichokes, etc. I happened to spot some rhubarb at Eataly Market. I haven’t eaten or cooked with rhubarb in a number of years, so I bought some. I spent some time considering what to do with it. I knew I wanted something savory, not a dessert. My friends at LuLu Green, THE BEST vegan café in Boston, and our Foodie’s South Boston neighbor make a Lebanese-style lentil soup with lots of lemons, kale, and bright herbs. I wondered if rhubarb and green chard might take the place of the lemon and kale and add a bright tart note.

Vegan Yellow Split Pea Soup with Toasted Pumpkin Seeds & Coconut Flakes by Foodie’s Chef Laura Brennan

A couple of things: Winter in New England is not over yet and can a split pea soup be made without the ubiquitous presence of ham? The answer is right here...YES! (And for the record, split pea and ham soup is wonderful and delicious.) The flavor is developed through long, slow cooking of the mirepoix (the flavor base of sauteed vegetables), lemon juice & peel, and a jalapeno or two.

French Lentils, Roasted Butternut Squash, Smoked Chicken Chorizo and a Drizzle of Pomegranate Molasses by Foodie’s Chef Laura Brennan

I’m still thinking about dishes that I can bring/share to our pot-luck Thanksgiving.  I think this works as a substantial side dish…and could play a supporting role in the after-the-feast-turkey-sandwich tradition!!

(Pomegranate Molasses is a syrup-like reduction of pomegranate juice.  It is both sharp and sweet and will lend a bright note to the earthiness and smokiness of the dish.)

Spicy Kimchi Cabbage Noodles with Silken Tofu by Foodie’s Chef Laura Brennan

This is a spicy vegetarian noodle dish with flavors of Korea; namely kimchi and gochujang.   (It’s time to open that jar of kimchi that’s been waiting in your fridge for some attention.)

Kimchi is spicy fermented cabbage, now widely available in the refrigerated and/or pickle/Asian section at your market. Or if you are very lucky, it’s a gift from a very good friend!

 Gochujang is a thick, spicy-sweet paste of red chilies, sticky rice and fermented soybeans, which is now, also available in markets.  Both these traditional Korean ingredients give the dish requisite heat and umami flavor.

Carrot Mash with Slow-Cooked Chard, Harissa Yogurt Swirl & Chopped Pistachios by Foodie’s Chef Laura Brennan

It’s a cumbersome title, I know.  It’s just a description of a dish composed of flavors, textures, spices and crunch.

 It was delicious on its own. And while eating it, I thought a side of grilled lamb skewers would be a great accompaniment. 

To this end, I’m proposing a new “Me-Too-Vegetable” movement where meat and protein dishes accompany the vegetables in a reversal of hierarchy.

I recommend reading through the recipe to figure out how to best maximize your time and efforts.  For example, the carrot puree could be made the day before and re-heated. Dice all the onions for the recipe at one time (1 ½ cups) and divide to use.  Or the chard, when prepped, could be cooking at the same time as the carrot puree/mash.

Buffalo Cauliflower, Cauliflower Pizza by Foodie’s Chef Laura Brennan

This is the first batch of buffalo cauliflower that I have ever made.  And I don’t know why, because it was so easy and delicious.  It flies out the door when it’s stocked in our deli case.  But for me, I suspect that it’s a matter of chef-esthetics; just roasted, fresh-out-of-the oven trumps pre-made, cold-in-the-case any day.  So, if you have the time, make it yourself.

I chose to turn my roasted buffalo cauliflower into a pizza, mainly because I was curious to try the frozen cauliflower pizza crusts, aka “cauliPower” !   (This recipe makes enough for 2 cauliPower crusts.) Roasted buffalo cauliflower would also be good mixed in a baked macaroni and cheese dish or as the star ingredient in a rice and grain bowl.