Wild Rice and Chestnut Stuffing
Winter Vegetable Stew
Potato Stuffing
Shepherd's Pie: Harvest Veggie Style
Roasted Butternut Squash Soup With Sage Croutons
Creamed Tomato Soup With Sage
Cornmeal Sage Biscuits
Mayonnaise Herb Biscuits
Shariat's Shiitake-Tofu Griddle Cake
Winter Squash Risotto



Wild Rice and Chestnut Stuffing
Serving Size : 8

1/2 pound chestnuts
1 quart vegetable stock
1 1/2 cups wild rice
Salt to taste
2 Tbsp olive oil
1 onion or 3 large shallots -- chopped
3 garlic cloves -- minced or put
through a press
1/2 pound mushrooms -- trimmed, cleaned
and sliced
2 tsp vegetable oil
5 Tbsp dry sherry or apple juice
1/2 tsp. crumbled dried thyme
Freshly ground pepper to taste
1/2 cup chopped fresh parsley -- approximately
3 Tbsp chopped fresh sage

To roast the chestnuts: There are lot of ways to roast chestnuts; the
easiest is the following: Preheat oven to 425 degrees. Using sharp knife,
cut an incision in the shape of an X on the flat side of the chestnuts.
(You need to slash them so they don't explode when they expand in the
oven.) Place chestnuts on baking sheet and bake for 10-15 minutes, until
browned and toasty. Remove from heat and transfer to a bowl. Allow to cool
until you can handle them. As they cool they will shrink away from both
outer shell and bitter inner peel-just what you want. Peel chestnuts,
making sure they are free of dark brown inner shell (papery part). Cut in
half and set aside. Bring stock to boil in large saucepan. Rinse wild rice
and add to stock. Add a little salt if stock isn't salted. Bring to boil
again, reduce heat and cover. Simmer for 35-40 minutes, until rice is
tender. Remove from heat, drain off any remaining stock and set aside.
Heat olive oil over medium heat in large frying pan and add onion or
shallots. Cook gently 10-15 minutes, stirring often, until beginning to
brown. Add mushrooms, garlic and vegetable oil and saute over medium-high
heat until mushrooms begin to release their liquid. Add sherry, thyme,
salt and pepper and cook, stirring, for a few minutes longer. Stir in
cooked wild rice, chestnuts, parsley and sage and mix together well.
Adjust seasonings. The chestnuts can be roasted and peeled and the rice
cooked a day ahead of time. From: (Jack Poulter)




Winter Vegetable Stew
Serving Size : 8

Mushroom Stock:
1 yellow onion -- roughly diced
6 juniper berries
4 fresh sage leaves, or 1/2 teaspoon dried
2 bay leaves
2 pinches dried thyme
4 branches parsley
1 2-inch piece fresh rosemary, or 1/2 teaspoon dried
1/2 cup red wine or stock
1/2 to 1 ounce dried cepes (porcini)
1 cup finely chopped fresh mushrooms
3 cups water
juice from tomatoes (from the vegetables)
Vegetables:
4 parsnips (8 oz) -- cut in 2-inch lengths
5 carrots (14 oz) -- cut in 2-inch lengths
8 ounces small white potatoes -- halved lenghtwise
5 stalks celery (5 oz) -- cut in 2-inch lengths
2 or 3 leeks, white part only (5 to 6 oz) -- halved
lengthwise and cut in 1-inch pieces
2 medium Sweed, (rutabagas) (6 to 8 oz) -- peeled and cut in
1/2-inch wedges
1 medium turnip (3 to 4 oz) -- peeled and cut in 1/2-inch
wedges
4 cloves garlic -- left whole and unpeeled
1 15 oz can whole tomatoes -- quartered, juice reserved for
Mushroom Stock
2 pinches dried thyme
1/2 teaspoon dried sage leaves
2 small bay leaves
dash of red wine or sherry vinegar to taste
Dijon mustard to taste (optional)
freshly chopped parsley
freshly ground black pepper

Stock: Heat a few spoonfuls of water in a wide saucepan, add the onion,
and cook over medium-high heat, stirring continually for about 7 minutes
and adding more water as needed, until the onions are browned. They can
get as dark as you have time for (and without their burning) as this
caramelizing helps enrich the flavor. When done, add the herbs and the
wine, bring the mixture to a boil, and let it reduce for several minutes.
Rinse the dried mushrooms briefly in cold water to get rid of any sand,
then add them to the pot along with the fresh mushrooms, water, and juice
from the tomatoes. Cook at a slow boil while you are preparing the
vegetables or until the liquid has reduced to about 2 to 2 1/2 cups.
Strain the stock and set aside. Reserve the mushrooms if they are of good
quality to use in this dish. The Vegetables: Prepare all the vegetables as
described. Peel the parsnips and the carrots, but leave the skins on the
potatoes if they look clean and fresh. Cut the parsnips in half lengthwise
and remove the woody cores. Halve or quarter the thicker pieces of carrot
so that they are roughly the same size as the thin ends. Put all the
vegetables into a Crockpot or bottom half of a clay pot along with the
herbs, and add the Mushroom Stock. If you have used French or Italian
mushrooms for the stock, add them as well. If using a Crockpot, cover and
cook on low about 3 hours. If using a clay pot, cover, put into a 350F
oven, and cook for about an hour, check, and continue cooking, if
necessary.

When the vegetables are cooked, thicken the sauce, as described below, if
you want more of a gravy. Otherwise, taste, add a dash of vinegar and
mustard to sharpen the tastes, if necessary, and serve the vegetables iin
soup plates with the sauce. Garnish with some parsley and plenty of
pepper. Variation: To thicken the sauce, pour off the sauce into a
measuring cup and note how much there is. For every cup, measure 2
teaspoons arrowroot. Dissolve the arrowroot in some of the broth in a
small bowl, then add it to the whole amount. Heat over a medium-high flame
uuntil the sauce has thickened. Taste and season with vinegar to brighten
the flavors, and add plenty of pepper. You could also stir in a couple of
teaspoons of mustard. Cook at least 5 minutes, stirring constantly, then
return to the vegetables and serve. "Dr. Dean Ornish's Program for
Reversing Heart Disease"


Potato Stuffing

4 1/2 cups potatoes, coarsely mashed
1/4 cup vegan margarine
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper

To potatoes, add margarine, onion, apples, herbs, salt and pepper. Mix
well.


Shepherd's Pie: Harvest Veggie Style

1 1/2 tablespoons olive oil or vegetable oil
2 medium carrots, thinly sliced
2 medium stalks of celery, thinly sliced
2 medium onions, chopped, or whilte part of 1 large
leek, thinly sliced
4-6 cloves of garlic, crushed
2 small zucchini, washed and sliced
8 ounces cremini mushrooms, sliced
2 1/2 cups carrot or vegetable juice, or 1/2 cup red
wine
1/4 cup chopped parsley
1 tablespoon chopped fresh sage or thyme leaves or
both,
or 1 1/2 tablespoons dried mixed herbs
1/4 - 1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
12 ounces veggie ground round or extra-firm tofu,
cut
into 1/2-inch cubes
2 cups corn kernels, fresh, frozen, or canned and
drained
4 medium yellow potatoes, boiled and mashed with 1/4
cup
fat-free soy milk

Preheat the oven to 375 F. Heat 1 tablespoon of the oil in a 12- to 13-
inch skillet over medium heat. Saute the carrots, celery, onions, and
garlic for 3 minutes. Drizzle the remaining oil into the skillet, add the
zucchini, if desired, and mushrooms, and saute 2 minutes longer. Add the
carrot juice, parsley, herbs, salt, and pepper, then stir in the veggie
ground round and the corn. Heat for 3-5 minutes. Spoon the mixture into a
2 1/2-quart casserole, and top with the potatoes. Bake for 20 minutes.
Adapted from Corn, by Olwen Woodier (Storey Books, 2002).


Roasted Butternut Squash Soup With Sage Croutons

Preheat oven to 400 degrees. Clean and halve a medium butternut squash.
Scoop out seeds. Place on greased cookie sheet. Brush with olive oil and
kosher salt and pepper. Roast for about 1 hour until soft. Let cool for a
few minutes and scoop out pulp. Puree pulp and reserve.

Make the soup:
Heat 2 Tbsp oil in a pan.
Saute in this for 5 minutes:
1 Tbsp Finely Minced onion
Blend in:
1 1/2 Tbs Flour
1/4 tsp. Salt
1/8 tsp. Paprika

Stir in slowly and heat to the boiling point: 2 cups good, strong
vegetable stock (must be strong: use vegetable bouillion if necessary).
Add and heat to the boiling point: 1 cup of the roasted butternut squash
puree, or more to taste. Freeze whatever you don't use for another day.
Taste soup, adjust seasonings and serve hot with sage croutons.

Sage Croutons:
Preheat oven to 350 degrees.
Grease cookie sheet with olive oil.
Chop up fresh sage.
Cut good, chewy bread into shapes and sizes desired.
Drizzle with olive oil.
Sprinkle herbs over each crouton.
Lightly sprinkle kosher salt over all.

Bake at 350 degrees for 20 minutes. Don^Rt overbrown. It is not necessary
to turn the croutons over- the bottoms will brown if the cookie sheet is
greased.


Creamed Tomato Soup With Sage

Serves 4-6

1^ pints (900 ml) basic stock
with garlic cloves
12 oz (350 g) tomato puree
1 teaspoon fresh sage leaves, chopped
or 1/2 teaspoon dried sage
1/2 tablespoon honey or rice syrup
1 tablespoon red wine vinegar
1 tablespoon soy sauce
2 tablespoons sweet sherry
1/2 pint (275 ml) soy milk
salt and freshly ground black pepper
Garnish:
fresh sage leaves or sprigs of parsley

Make up 2 pints (900 ml) of basic homemade stock and include 6-12 cloves
of garlic. Alternatively, use water, stock cubes and garlic powder. Simmer
the stock for 30 minutes, then strain. Dissolve the tomato puree in the
stock and add the sage, honey, vinegar, soy sauce and sherry. Bring this
to the boil and simmer for 10 minutes, stirring occasionally. Let the soup
cool slightly, then pour in the soy milk. Season well and re-heat gently.
Serve hot garnished with sprigs of parsley or fresh sage leaves. Adapted
from Sarah Brown's Vegetarian Kitchen.


Cornmeal Sage Biscuits
14 servings

1 1/4 cup White flour
3/4 cup Yellow cornmeal
2 tsp Baking powder
1/4 tsp Baking soda
1/8 tsp Freshly ground pepper
1 3/4 tsp Minced fresh sage
4 Tbsp Margarine or veg. oil
2/3 cup Apple juice (or more)
1 Egg white; lightly beaten
14 sm Fresh sage leaves OR
30 - VERY SMALL sage leaves

Combine first 6 ingredients in a medium bowl; cut in margarine with pastry
blender or two knives until pieces are the size of peas. With a fork,
lightly stir in 2/3 cup of juice until dough is moistened and pulls away
from sides of bowl. If it seems to dry, add a bit more apple juice. Dump
dough onto lightly floured board and roll lightly to 3/4-inch thickness.
Fold in thirds, roll lightly, and fold in thirds again. Roll out to
1/2-inch thickness. Cut into rounds with 1 1/2-inch or 2-inch cookie
cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place
biscuits, touching, on a cookie sheet.

Dip each sage leaf lightly in the egg white and place one on top of each
biscuit. Bake at 425~ F 12 minutes or until lightly browned.

Serve with chutney or a wild grape jelly or filled with tiny, thinly
sliced pieces of turkey or with turkey salad.

Fm: Michael Aichlmayr/Staff


Mayonnaise Herb Biscuits

2 cups self-rising flour
1/4 cup mayonnaise, vegan if neccessary
2 tbs fresh sage, or more to taste
1 cup milk, soy or almond is fine.

Try other individual herb or mixed herbs as well - chives, parsley,
and thyme, dill, or sage is an excellent blend.

Combine all the ingredients, mix well. Divide the dough into the
cups of a 12 compartment greased muffin tin. Bake in preheated
400-degree oven for 12-15 minutes.
Arielle's Recipe Archives: Biscuits 16


Shariat's Shiitake-Tofu Griddle Cake
6 servings

1 lb Soft tofu
1 1/2 lb Shiitake mushrooms, chopped
1 cup Green onion, chopped
1/4 cup Fresh sage; chopped
1/2 tsp Cayenne pepper
1 1/2 tsp Salt
1 cup Couscous mixed with
1/2 cup Boiling water
1 tsp Minced garlic
1/4 cup Olive oil

In a medium bowl, mash the tofu. Add mushrooms, green onion, sage,
cayenne and salt. Add soaked couscous and garlic; mix until mixture
forms a ball as if you were making a dough. Divide into 12 portions
and press into a patty. Heat oil in a large skillet and cook patties
as space permits until brown on both sides. If desired, serve with
mushroom glaze.
Serve with cranberry sauce, wild rice pilaf and sweet potatoes, or
with holiday dishes of choice.

Anoosh Shariat/Shariat's/Louisville, KY in Food Editor Sarah
Fritschner's "A Meatless Thanksgiving: Vegetarians Can Celebrate the
Holiday Without Giving Up Flavor" in "The (Louisville, KY)
Courier-Journal." Electronic format by Cathy Harned.


Winter Squash Risotto
4-6 servings

4 cups (approximately) hot, full-flavoured vegetable stock or broth
3 Tablespoons extra virgin olive oil, divided
3 large cloves garlic, pressed or minced
1/2 cup finely chopped onion
1-1/2 cups Arborio rice
1 teaspoon finely minced fresh sage (or 1/2 teaspoon dried rubbed or
ground
sage)
pinch of nutmeg
1/2 cup water or apple juice
1 cup pumpkin or butternut squash purie
salt and black pepper to taste

*Keep the stock or broth lightly simmering in a saucepan. Heat 2
Tablespoons of the oil in a large, heavy saucepan. Add the garlic and
onion, and sauti over low heat until the onion is golden.

*Stir in the rice and cook, stirring constantly, for five minutes. Stir in
the sage, nutmeg, and wine. Cook, stirring often, for a few minutes until
most of the wine has evaporated. Mix in the purie, stirring well.

*Add broth, about a cup at a time, to the rice, stirring constantly and
adding more broth as it is absorbed by the rice. After about twenty
minutes of cooking the rice should be just tender (al dente). Season to
taste with salt and pepper, and stir in the rest of the olive oil. Serve
at once. Ladonna CVC


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