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Dec. 25th, 2014 11:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
phiI haven't done a recipe post in forever. Here's what I'm bringing with me to Christmas dinner tonight:
Vegan Shepherd's Pie
I tried this at Thanksgiving, and it went really well, so am repeating it for Christmas. I kind of made the recipe up based on combining the parts I liked from a bunch of recipes for mushroom-y things on the internet
2 bunches kale
1/2c to 1c mixed grains and lentils -- some grains increase more in volume than others. You want about 2c cooked. I like barley and brown lentils.
1lb mixed mushrooms
1 large onion (optional)
garlic to taste
1lb potatoes
8oz vegan margarine
1/2c almond (or soy or rice) milk
seasonings (fresh thyme worked nicely at Thanksgiving; I'm trying dried rosemary this time)
This can be made in advance, or done in stages, depending on how complicated your holiday culinary preparations are.
Put potatoes on to boil. In a separate pot, put the mixed grains and lentils on to boil. Use sound judgement: if you are combining a long-cooking grain like whole wheat with a short-cooking legume like red lentils, wait until the long-cooking grain is nearly done before adding the short-cooking thing. Set timers so that you don't end up with a burnt mass of lentils permanently fused to the bottom of your pan.
If using onions and garlics, get them sauteeing in oil or vegan margarine. Cook until they are carmelized.
While the things that take forever to cook are cooking, finely shred the kale, and wilt it over medium heat. Remove from heat and set aside. Clean and chop the mushrooms, and saute with the herbs in a little oil or margarine. Set aside.
When the grains/lentils are done, drain and set aside.
When the potatoes are done, drain and peel. Mash them via your favorite method, with the margarine and almond milk. Set aside.
Assembly: If cooking with onions, add the kale and mushrooms to the onions and cook the mixture over medium-low heat for 5 minutes or so for the flavors to blend. Mix the mushroom-kale mixture with the grains and lentils, and spoon into a baking dish. Smooth the mashed potatoes over the top with a spatula. If you have a vegan cheese that will make a nice crisp top layer, sprinkle it on top. If not skip it. (If making a non-vegan version, sprinkle the top with cheddar or jack cheese. Also use butter instead of margarine for cooking the onions and mushrooms.)
Bake at 350F for 30m, right before serving.
Gajar ka Halwa
1 lb carrots (The internet is quite vehement about red delhi carrots being vital to the success of this recipe. I have never seen red delhi carrots for sale in Somerville, and the locally grown organic ones from the farmers market work just fine. Do not let very vehement people on the internet stop you from attempting this recipe!)
10c milk
8-10 pods cardamom, crushed
1/2c golden raisins
1/2c sugar or to taste
a few threads saffron
2Tbsp ghee or butter
Wash the carrots thoroughly or peel them. Grate the carrots into fine shreds. Theoretically you can use a food processor, but I dislike the texture that results from food processing vs using a grater. Add the carrots and cardamom to the milk, and bring to a simmer. Turn heat to medium-low and stir frequently, scraping the bottoms and sides of the pan. This is the point where I settle in with a book and a nice mug of tea, and set a timer to go off every fifteen minutes for a couple hours.
While the carrots simmer, soak the saffron in a tablespoon or two of milk.
When nearly all of the milk has evaporated, add the raisins to the carrots and milk. Once all the milk has evaporated add the ghee (or butter if you don't have ghee and don't feel like making it; really, it doesn't matter much), saffron milk, and sugar. The texture of the pudding will loosen and liquify slightly. Cook, stirring constantly, ten to fifteen minutes more until the texture is firm.
If desired, garnish with roasted slivered almonds.
You can also use orange blossom water or kewra instead of saffron if you like.
You may also dramatically reduce the cooking time by using 2c of milk, and cooking on medium heat until the carrots are quite soft and the milk mostly absorbed or evaporated. Then add two cans sweetened condensed milk with the raisins and spices. Cook until the texture is firm. This is how my mom makes gajar ka halwa, and how my auntie makes it when she's really very pressed for time, but we all agree it tastes better when made the long way.
Also note, the amount of sugar given is completely arbitrary. Some people add no sugar at all if the carrots are very sweet, and some people (*cough* like my mom *cough*) will add two or more cups sugar. Add and taste as you go until the pudding is to your liking. Ditto for the ghee or butter.
Vegan Shepherd's Pie
I tried this at Thanksgiving, and it went really well, so am repeating it for Christmas. I kind of made the recipe up based on combining the parts I liked from a bunch of recipes for mushroom-y things on the internet
2 bunches kale
1/2c to 1c mixed grains and lentils -- some grains increase more in volume than others. You want about 2c cooked. I like barley and brown lentils.
1lb mixed mushrooms
1 large onion (optional)
garlic to taste
1lb potatoes
8oz vegan margarine
1/2c almond (or soy or rice) milk
seasonings (fresh thyme worked nicely at Thanksgiving; I'm trying dried rosemary this time)
This can be made in advance, or done in stages, depending on how complicated your holiday culinary preparations are.
Put potatoes on to boil. In a separate pot, put the mixed grains and lentils on to boil. Use sound judgement: if you are combining a long-cooking grain like whole wheat with a short-cooking legume like red lentils, wait until the long-cooking grain is nearly done before adding the short-cooking thing. Set timers so that you don't end up with a burnt mass of lentils permanently fused to the bottom of your pan.
If using onions and garlics, get them sauteeing in oil or vegan margarine. Cook until they are carmelized.
While the things that take forever to cook are cooking, finely shred the kale, and wilt it over medium heat. Remove from heat and set aside. Clean and chop the mushrooms, and saute with the herbs in a little oil or margarine. Set aside.
When the grains/lentils are done, drain and set aside.
When the potatoes are done, drain and peel. Mash them via your favorite method, with the margarine and almond milk. Set aside.
Assembly: If cooking with onions, add the kale and mushrooms to the onions and cook the mixture over medium-low heat for 5 minutes or so for the flavors to blend. Mix the mushroom-kale mixture with the grains and lentils, and spoon into a baking dish. Smooth the mashed potatoes over the top with a spatula. If you have a vegan cheese that will make a nice crisp top layer, sprinkle it on top. If not skip it. (If making a non-vegan version, sprinkle the top with cheddar or jack cheese. Also use butter instead of margarine for cooking the onions and mushrooms.)
Bake at 350F for 30m, right before serving.
Gajar ka Halwa
1 lb carrots (The internet is quite vehement about red delhi carrots being vital to the success of this recipe. I have never seen red delhi carrots for sale in Somerville, and the locally grown organic ones from the farmers market work just fine. Do not let very vehement people on the internet stop you from attempting this recipe!)
10c milk
8-10 pods cardamom, crushed
1/2c golden raisins
1/2c sugar or to taste
a few threads saffron
2Tbsp ghee or butter
Wash the carrots thoroughly or peel them. Grate the carrots into fine shreds. Theoretically you can use a food processor, but I dislike the texture that results from food processing vs using a grater. Add the carrots and cardamom to the milk, and bring to a simmer. Turn heat to medium-low and stir frequently, scraping the bottoms and sides of the pan. This is the point where I settle in with a book and a nice mug of tea, and set a timer to go off every fifteen minutes for a couple hours.
While the carrots simmer, soak the saffron in a tablespoon or two of milk.
When nearly all of the milk has evaporated, add the raisins to the carrots and milk. Once all the milk has evaporated add the ghee (or butter if you don't have ghee and don't feel like making it; really, it doesn't matter much), saffron milk, and sugar. The texture of the pudding will loosen and liquify slightly. Cook, stirring constantly, ten to fifteen minutes more until the texture is firm.
If desired, garnish with roasted slivered almonds.
You can also use orange blossom water or kewra instead of saffron if you like.
You may also dramatically reduce the cooking time by using 2c of milk, and cooking on medium heat until the carrots are quite soft and the milk mostly absorbed or evaporated. Then add two cans sweetened condensed milk with the raisins and spices. Cook until the texture is firm. This is how my mom makes gajar ka halwa, and how my auntie makes it when she's really very pressed for time, but we all agree it tastes better when made the long way.
Also note, the amount of sugar given is completely arbitrary. Some people add no sugar at all if the carrots are very sweet, and some people (*cough* like my mom *cough*) will add two or more cups sugar. Add and taste as you go until the pudding is to your liking. Ditto for the ghee or butter.
