Featured Recipes

The annual McDougall
Celebrity Chef Weekend was held from June 26-28, 2009 at
the Flamingo Resort Hotel in Santa Rosa, CA. Six of the
best vegan chefs from around the country participated in
the event this year. Some of their recipes are included
in this newsletter, with more to follow in the coming
months.
Cooking with The Veggie
Queen™ for the Celebrity Chef Weekend, June 2009
www.theveggiequeen.com
Herbed
Sunflower Seed Dip or Spread
This is a rich but easy to make dip. Go easy on the dip
and eat it with lots of vegetables or wrapped in lettuce
leaves with sprouts and tomato.
Makes 2
cups
1 cup raw
sunflower seeds
1-2 tablespoons lemon juice
2-3 tablespoons chopped Italian parsley
½ cup basil leaves
1-2 tablespoons nama shoyu or tamari
1-2 cloves garlic, minced
Freshly ground black pepper, to taste
Soak the
sunflower seeds in water for at least 2 hours, or
overnight, or from morning until evening.
Drain
sunflower seeds (reserving water in case you need it)
and put into food processor or high speed blender with
the remaining ingredients. Process until smooth,
scraping down the sides as you need to. Add some of the
soaking water, if necessary, to make it a spreadable
consistency.
Let sit at
least 20 minutes for the flavors to blend. Serve on top
of cucumber slices or with crackers.
Black
Sticky Rice Pudding
This pudding can be made with purple or black sticky
rice. They are different. The whole grain black sticky
rice has more fiber and is less sticky, and it’s what I
will be using. It does, though, take much longer to cook
but it’s worth it. This is a special treat, especially
with fresh berries, summer fruit or the more traditional
mango.
Serves 6
to 8
1 cup
black sticky rice
2 ½ cups coconut juice and/or water (I used a 17.3 ounce
can plus water for the balance)
Pinch of salt
¼ to ½ cup agave or maple syrup
½ cup soy, rice or other nondairy milk
1 teaspoon vanilla extract
Combine
rice, liquid and salt in the pressure cooker and cook
for 30 minutes at pressure. Let the pressure come down
naturally.
Remove the
lid, tilting it away from you and add the agave, milk
and vanilla extract.
Let cool a
bit. Top with fruit or not.
Tofu Tapenade Panini
with Creamy Basil Pesto
By Emily Barth Webber, for the Celebrity Chef
Weekend, June 2009
This is my healthier and
more flavorful rendition of a caprese sandwich – a
simple fresh mozzarella and tomato sandwich found all
over Italy. In this version, extra firm tofu stands in
for the mozzarella. Its firm, yet tender texture and
mild flavor is just right, as it absorbs the salty and
briny flavors of the tapenade and the fresh, minty-anise
perfume of the pesto. Sliced tomato adds bright color
and flavor.
Making all of your sauces
the night before serving will make assembly much quicker
and easier and will give the flavors of the sauces a
chance to blend.
1 loaf ciabatta bread or
other large, flat, artisan-style unsliced white bread (
whole wheat is fine, too)
1 pound fresh, extra-firm tofu, drained and wrapped in
clean lint-free kitchen towel or paper towels to remove
excess water and cut into 8 slices
3 medium vine tomatoes, cored and sliced into thin
rounds
1 recipe Olive-Garlic Tapenade (see recipe, below) (you
may have a bit left over, depending on the size of your
bread)
1/4 recipe (about ¼ cup) Basil-Miso Pesto (see recipe,
below)
1/4 recipe (about ¼ cup) Dreamy Vegan Mayo (see recipe,
below)
Slice
ciabatta bread in half lengthwise, so you have a top and
a bottom. Scoop a little extra bread out of the top
with your fingers.
Mix
together about 1/4 of a recipe of the Basil-Miso Pesto
with 1/4 of a recipe of Dreamy Vegan Mayo. Spread the
Pesto-Mayo on the bottom half of the bread. Spread the
Tapenade on the top half of the bread.
Place
the tofu slices on top of the bottom half, which is now
coated with Pesto-Mayo. Top with sliced tomato. Add
the top piece of bread and slice into 4 or 5 panini.
To
take on a picnic, wrap tightly in plastic wrap or waxed
paper.
Olive-Garlic Tapenade
This tapenade makes a wonderfully flavorful sandwich
spread. It’s also a wonderful dip with crackers or
baked pita chips for parties.
1 cup pitted kalamata
olives
1 small clove garlic, smashed and peeled
2 tablespoons capers
1 tablespoon fresh thyme leaves
3 tablespoons roughly chopped fresh flat-leaf Italian
parsley
Freshly ground black pepper to taste
3 tablespoons water
Pop the garlic through the
feed tube of a food processor and process until minced.
Add the rest of the ingredients all at once and pulse
until nearly smooth, yet still has some texture.
Basil-Miso Pesto
This is a classic pesto, yet can be made very
low-fat by replacing the traditional parmesan cheese
with miso and using water, rather than extra-virgin
olive oil.
1 clove garlic, peeled
2 cups very tightly packed fresh basil leaves, rinsed
and spun dry
1/3 cup pine nuts, toasted and cooled
2 tablespoons mellow barley miso or 1 tablespoon mellow
white and 1 tablespoon country barley miso
4 tablespoons water
With the motor of a food
processor running, pop the garlic through the feed
tube. Turn off the motor and add the basil, pine nuts
and miso, then process until a paste forms. Drizzle
water through the feed tube until pesto is smooth and
creamy, stopping once or twice to scrape down sides.
Note: Freeze extra
pesto in an ice cube tray. Once the small portions of
pesto have frozen, transfer to a zipper freezer bag,
label and date it. Use for the next time you make this
recipe or swirl into tofu scrambles, soups or toss with
pasta.
Dreamy Vegan Mayo
So good, it surprises me every time! Use anywhere
you’d use regular mayonnaise.
1 pound silken tofu (use
fresh, not asceptic-packed)
1 tablespoon agave nectar
1 tablespoon red wine vinegar or fresh lemon juice
1 1/2 tablespoons Dijon mustard
¼ teaspoon fine sea salt
Line a
mesh strainer with cheesecloth, allowing a couple of
inches to hang over and place in a bowl. Cut open
package of tofu and dump into lined strainer. Allow to
drain in the refrigerator overnight.
Scrape
the tofu into a food processor. Add the rest of the
ingredients and puree until smooth and creamy. Keeps in
the refrigerator for about a week.
Sweet Pea “Guacamole”
By Colleen Patrick-Goudreau, for the Celebrity Chef
Weekend, June 2009
www.compassionatecooks.com
This is a simple,
delicious, and fat-free variation of the traditional
guacamole. And it has the added benefit of not turning
brown like the avocado-based original.
1-1/2 cups green peas,
fresh or frozen (thawed)
1-1/2 teaspoons ground cumin
1/2 yellow onion, chopped
2 to 3 large garlic cloves
2 to 3 tablespoons lemon juice
1/4 - 1/2 teaspoon red pepper flakes
Salt and freshly ground pepper, to taste
1 to 2 fresh Roma or plum tomatoes, seeded and chopped
Cilantro, for garnish
In a food processor or
blender, combine the peas, cumin, onion, garlic, 2
tablespoons of lemon juice, and red pepper flakes, and
blend until smooth. Taste, add salt, and adjust
seasonings as necessary, adding more lemon juice if
necessary and more red pepper flakes, if desired.
Blend for a few more
seconds, then transfer to a serving bowl. Stir in the
chopped tomatoes, and garnish with cilantro, if desired.
Serve with tortilla chips, crackers, or fresh veggies.
*Oil-free, wheat-free,
soy-free
Copyright © 2009
Compassionate Cooks, LLC
Mango Saffron Mousse
By Colleen Patrick-Goudreau, for the Celebrity Chef
Weekend, June 2009
www.compassionatecooks.com
This delicious mousse
takes 5 minutes to put together, especially if you are
using frozen mangoes. Saffron and mango blend
beautifully together – not only in terms of flavor but
also in terms of color.
1 10-ounce bag frozen
mangoes (or 1 small mango, cubed)
1 12-ounce box organic silken tofu, firm (Mori-Nu brand
is widely available)
1/4 cup granulated sugar
5 drops saffron extract
Add the mangoes, tofu,
sugar, and saffron to a blender or food processor. Blend
until smooth. Transfer to a container, and refrigerate
for a minimum of an hour. This helps it set up but also
provides the characteristic chill of a good mousse.
Yield: 3 cups
Compassionate Cooks Tips:
*Though it can be
confusing to see “firm” on a box of silken tofu, it’s
just a matter of degree. The tofu you will be using for
this is indeed silken (not “firm” or “extra firm”
tofu!). You will see Silken: Soft, Silken: Firm, or
Silken: Extra Firm. Choose Silken: Firm or Silken: Extra
Firm.
*I recently discovered
saffron extract, which works beautifully in a dessert
like this and costs a fraction of dried saffron. Check
out Supreme Spice (www.supremespice.com).
Serving Suggestions and
Variations
*Top with a mixture of
fresh, seasonal fruit (such as pomegranate seeds,
apples, or grapes), along with golden raisins, and
chopped pistachios.
ADVANCED PREPARATION
REQUIRED
*Oil-free, wheat-free
Cream of Tomato Soup
By Chef AJ, for the Celebrity Chef Weekend, June
2009
www.chefajshealthykitchen.com
A much healthier version
of a childhood favorite with a twist, reminiscent of
Campbell’s Cream of Tomato Soup
One pound of Roma
tomatoes, chopped
2 red bell peppers, seeded
1 clove garlic
6-8 large basil leaves
Juice of one lemon
2 tablespoons sun-dried tomato powder *
¼ teaspoon chipotle powder (or more, to taste)
1 cup shelled hemp seeds
Place all ingredients
except for hemp seeds in a high powered blender and
blend until smooth. By using a high powered blender the
soup will become warm without having to heat it. Add
hemp seeds and blend again until creamy.
*if you can’t find
sundried tomato powder you can easily make your own by
taking the hard sundried tomatoes (not oil packed) and
placing them in a coffee grinder.
Cannellini Bean Spread
By Chef Kevin Dunn, for the Celebrity Chef Weekend,
June 2009
Many of Chef Kevin's gourmet recipes involve several
steps and quite a bit of preparation time. This one is
quick and easy and tastes wonderful! Keep it in the
refrigerator and use it as a sandwich spread all week.
Yield: 1 Gallon
4 cups canned Cannellini
beans, drained and well rinsed
1 tablespoon fresh rosemary, chopped
2 tablespoons roasted garlic
1 ounce Balsamic vinegar
½ cup roasted red bell pepper, brunoise cut
3 each shallots, roasted in aluminum foil, whole and
un-skinned until tender
½ cup vegetable stock
Salt and Pepper to taste
Place 3 cups of the beans in a food processor with the
vegetable stock, rosemary, roasted garlic, Balsamic
vinegar and roasted shallots. Process until smooth.
Add the remaining beans and the roasted bell pepper and
process briefly. Place in a bowl and season with salt
and pepper. Refrigerate for at least one day to allow
flavors to blend. Warm gently and spread on bruschetta,
topped with diced tomatoes and slivered basil.
Hints: Brunoise cut is a very fine dice. To roast
shallots, wrap them in foil, roast in an oven at 400
degrees until tender, then cut off the ends and squeeze
out the inside. To roast garlic, place the whole
unpeeled head in a baking dish, add a small amount of
vegetable stock, cover the dish with foil, and roast at
400 degrees for 1 hour and 15 minutes. Allow to cool
slightly, then cut off the top of each head, invert the
garlic and just press out the insides into a bowl. The
roasted garlic will keep in the refrigerator for about a
week.
Blueberry & Fig Salad
By Chef Fran Costigan, for the Celebrity Chef
Weekend, June 2009
www.francostigan.com
The combination of
blueberries and figs is exceptional but any fresh,
seasonal fruits can be used. Adjust the sweetener and
liqueur to taste.
2 cups fresh blueberries,
picked over, rinsed, and patted dry
4 fresh figs, washed and quartered
1-2 tablespoons organic sugar or maple sugar
¼ teaspoon freshly grated nutmeg
1 tablespoon finely grated orange zest
(optional) 1-2 tablespoons Grand Marnier
(optional) grind of black pepper/sprinkle of crushed
fleur de sal
Combine the blueberries,
figs, sugar, nutmeg, grated orange zest and Grand
Marnier (if using) in a medium bowl and mix gently. Set
aside at room temperature for at least 30 minutes or up
to 6 hours. Sprinkle with the optional pepper and salt,
if you like, just before serving.
Yamadillas
By Mary McDougall
One of our cooking
instructors at The McDougall Program, Colleen Patrick-Goudreau,
makes a no-queso Quesadilla with hummus instead of
cheese for the filling and it is a very popular dish. I
decided to try it with mashed yams instead of the hummus
and we loved the results! Serve with salsa (and
guacamole, if you wish) spooned over the top. These can
be eaten with a knife and fork, or cut into wedges,
picked up with your fingers and dunked into the salsa
and/or guacamole.
Preparation Time: 20
minutes
Cooking Time: 5 minutes for each yamadilla
Servings: 8
2 pounds garnet yams,
peeled and chunked
2 tablespoons vegetable broth
2 tablespoons chopped green chilies
2 teaspoons lime juice
1 teaspoon minced chipotle in adobo sauce
¾ teaspoon ground cumin
½ teaspoon crushed garlic
1 15 ounce can black beans, drained and rinsed
8 whole wheat flour tortillas
Fresh salsa of your choice
Guacamole (or Pea Guacamole)
Place the yams in a
stainless steel saucepot with enough water to cover.
Bring to a boil, reduce heat, cover and cook for about
12 minutes, until soft. Drain water off and add the
vegetable broth. Mash with a potato masher until quite
smooth, then stir in the green chilies, lime juice,
chipotle, cumin and garlic. Mix well, stir in the black
beans and mix again.
Heat a non-stick griddle
or large sauté pan over medium heat. Take one tortilla
and spread some of the yam mixture on one half of the
tortilla, fold over and flatten. Place on the griddle
and cook for about 2 ½ minutes on each side, flipping
several times to make sure they don’t burn. Repeat with
the remaining ingredients. Serve on a plate with salsa
and/or guacamole spooned over the top.
Hints: My version of Pea
Guacamole can be found in the February 2009 newsletter.
Colleen Patrick-Goudreau made a delicious Sweet Pea
Guacamole during the June 2009 Celebrity Chef weekend
event and her recipe is included in this newsletter.
This makes quite a large amount, however, they store
well in the refrigerator and reheat on the griddle to
taste just like fresh-made the next day.
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