Hello Fellow Gardeners and Friends of Baker Creek Heirloom Seed Company,
We have our winners!
The following veggie gardeners and cooks have won our Baker Creek Heirloom Seed Company Vegetarian Thanksgiving Recipe Contest: Rita Rosen of Penngrove, CA, for her Savory Comfort Pie, a main dish alternative to the turkey, rich in fall and winter vegetables and protein-packed tofu; Dawn Zaft of Santa Rosa, CA, for her colorful Vibrant Apple-Beet Salad side dish; and Havala Osdoba of Fairfax, CA, for her creative appetizer of Blue Potato Croquettes. We also want to give a special honorable mention to Cara Diekmann of Sullivan, MO, for her inventive pumpkin stir-fry. All winners will receive a free one-year subscription to The Heirloom Gardener magazine.
And, we want to give a special thanks to our recipe contest judge, Jill Nussinow of Northern California, a registered dietitian, author, and highly experienced cooking teacher known as The Veggie Queen. Jill specializes in vegan, vegetarian and gluten free cooking as well as healthful meals created with a pressure cooker. You can find out more about Jill at www.theveggiequeen.com.
Also, a special thanks to all who entered our Vegetarian Thanksgiving Recipe Contest. There were many great entries!
Here are the winning recipes for you to try at home:
Savory Comfort Pie (From Rita Rosen of Penngrove, CA)
Serving: 1 filled pie shell serves 4 as a main dish.
Double the recipe and fill 2 pie shells to serve 8 as a main dish.
14 oz (one package) Silken tofu
2 organic eggs
1/2 cup organic rice milk or sweetened soy milk
salt ( mineral or sea salt)
1 frozen, pre-made organic spelt or whole wheat pie shell
1 thinly sliced medium onion
3 cloves of garlic, diced or pressed
1 cup diced Jimmy Nardello* (sweet) peppers
1 cup thinly sliced Shiitake mushrooms
1 medium Yukon Gold potato, grated
1/2 cup grated Chantenay Red Core* carrots
2 cups chopped Gigante D' Inverno* spinach
1 tbsp fresh minced Genovese* basil ( or 1 tsp dry)
1 tbsp fresh Bouquet * dill (or 1 tsp dry)
1/2 tsp fresh thyme (1/4 tsp dry)
1/4 tsp turmeric
3/4 cup chopped nuts (almonds or walnuts)
2 tsp reduced sodium soy sauce
1 tbsp melted honey (optional)
Prepare pre-made pie shell according to package instructions. (You can eliminate pie shell for gluten-free diets and bake entire recipe in an oiled baking dish.)
Rinse and drain tofu. Place into blender with 1/2 cup rice or soy milk. Blend to creamy, custard-like consistency.
Crack 2 eggs into a bowl and beat very lightly with a fork, until yolks and whites are blended.
Add eggs and 1/4 tsp salt to the tofu in the blender and run on low speed for a few seconds, until eggs are mixed in. Set mixture aside.
Saute' onions in oil until they become tender and translucent.
Add garlic, sweet peppers & mushrooms to saute pan, along with 1/4 tsp salt and spices (basil, thyme, dill, and turmeric)
Next add grated potatoes & carrots and mix well to integrate all the ingredients.
Cook all veggies until potatoes soften and are no longer crunchy. If potatoes soak up all the oil and pan becomes too dry, you can add 1/4 cup of rice or soymilk.
(Sometimes at this point I like adding a teaspoon of unrefined coconut oil to moisten and flavor the vegetables.)
Drop in the chopped spinach (Russian Red kale, beet greens or chard are good alternates) and add 1/4 tsp salt.
Continue cooking until spinach is wilted. Set aside cooked veggies.
Pre-heat oven to 375 degrees
Measure out 2 cups of cooked veggies and fill the pie shell with an even layer.
(Generally it takes about 2 cups of veggies + 2 cups of tofu/ egg mixture to fill a pie shell, depending on how you cut veggies and how much it cooks down.)
Carefully pour the tofu/egg mixture over the top of the veggies, being careful to keep it within the pie shell border. It's tempting to over fill.
(If any veggies or tofu/egg mix is left over, you can pour it into a small oiled baking dish or ramekin.)
Bake at 375 until set, and a knife inserted into the center comes out clean.
While pie is baking, heat an un-oiled cast iron pan or other heavy bottom pan to high heat and add nuts.
Keep your eye on the pan. Nuts can burn easily. Shake pan several times to prevent burning and to make sure all nuts get toasted.
Once nuts start to give off a toasty aroma, turn off heat and pour in a small bowl. Splash on soy sauce & melted honey and mix well.
When pie is ready and comes out of the oven, sprinkle nuts on top and pat down lightly.
Set pie aside to rest for 10 minutes before cutting into 4 wedges.
Vibrant Apple Beet Salad
(From Dawn Zaft of The Green Bough Health Cooperative in Sonoma County, CA)
Serves 6-8 folks
Ingredients & Instructions:
2 bunches of golden beets
2 bunches of red beets
Boil these until a fork slide through fairly easily, peel, let cool, then slice into small to medium bits
Put in a large bowl and set aside
1 Large flavorful apple, diced
Throw this in with the beets.
Once you've added the apples, squeeze 2-3 limes (I like a lot of lime), onto the beets and apples. This keeps your apples looking fresh
Dice and bake until slightly crisp around the edges
Toss into the mix
3/4 cup (or more) of raw organic cashews
1 tsp. ghee or butter
2 TBSP of honey
1/2 tsp. sea salt
Heat up the ghee/butter and honey until nice and hot.
Toss in the cashews and coat, cook until nuts start to brown a bit
Put aside and let cool
This should be nice and sticky like brittle. Break it apart and add to the mix.
Add soft Chevre goat cheese or from your own goats to taste.
You can also add some fresh herbs from your garden to taste. I like a bit of fresh mint or basil.
Blue Potato Croquettes with Red Pepper Aioli
(From Havala Osdoba of Fairfax, CA)
(Makes about 12)
For the croquettes:
1 lb blue potatoes, skin on, roasted (or boiled) until tender
2 stalks celery, minced
2 cloves garlic, minced
1/2 an onion, minced
1/4 c. grapeseed (or other mild) oil
1/4 c nutritional yeast
1/2 c chickpea flour
1/2 t. salt
1/4 t. ground black pepper
1/4 t. ground sage
1 c. bread crumbs
1/4 c. dried onion flakes
While the potatoes are cooking, sautee the onion, celery, and garlic in the oil until soft and the onion is slightly browned. Drain the potatoes and mash. Add the vegetables, nutritional yeast, chickpea flour, salt, pepper, and sage; stir well. Refrigerate mixture until cool/firm enough to handle comfortably. Mix together the bread crumbs and dried onion.
For each croquette: roll 1/4 c. of the potato mixture into a ball, then coat thoroughly in the bread crumb mixture. On a lightly-greased or nonstick baking sheet, bake 30-40 minutes at 375 until crisp.
For the aioli:
2 T ground flax whisked with 2 T hot water
1 roasted red pepper, peeled and seeded
2 cloves garlic
1/2 t. salt
juice of 1/2 lemon
1/2 c. olive oil.
In a blender or food processor, puree everything but the olive oil. Leaving the blender running, drizzle the olive oil in a thin stream to form an emulsion. Serve warm with the croquettes.
Wishing you a Happy Thanksgiving from all of us at Baker Creek Heirloom Seed Company!
Last edited by Carol on Wed Nov 24, 2010 5:44 pm; edited 1 time in total