Recipes – The Crispy Sage http://thecrispysage.com Helping you live and eat naturally. Mon, 31 Mar 2014 01:23:15 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 Vegan Thanksgiving: Curried Wheat Berry & Cherry Salad plus Spiced Cranberry-Pear Sauce with Vanilla Bean http://thecrispysage.com/2013/11/24/vegan-thanksgiving-curried-wheat-berry-cherry-salad-plus-spiced-cranberry-pear-sauce-with-vanilla-bean/ Sun, 24 Nov 2013 15:09:36 +0000 http://thecrispysage.com/?p=732 Vegan Thanksgiving: Curried Wheat Berry & Cherry Salad plus Spiced Cranberry-Pear Sauce with Vanilla Bean

Thanksgiving is only a few days away, and I have to admit that it’s one of my favorite events of the year. Planning the menu, cooking for people you love, and then presenting them with a meal that (hopefully) stimulates their taste buds and satisfies their tummies. I love it.

Of course, Thanksgiving is about more than the food. It’s a chance to connect with family and friends (fingers crossed your family doesn’t drive you up the wall) and to splurge a little.

My gratitude this year is simple. I’m grateful for my family, my incredible friends, the opportunities that always seem to present themselves exactly when I need them most, and for the chance to connect with you, dear readers. Sharing food and ideas is one of my favorite things. So I am blessed to have this opportunity to reach you (because you’re pretty damn awesome, if you ask me).

OK!

Enough of the fluffy stuff, let’s talk FOOD.

This curried wheat berry salad is both refreshing and modern while being filling and comforting. It evokes feelings of stuffing, but has a lighter, cooler crunch. If you like bold flavors, please do increase the amount of curry being used. I opted for a somewhat mild flavor, so as not to scare off the traditionalists in the family.

The cranberry sauce is divine. It’s not too sweet, it has some surprising depth, but still makes you feel like that age ol’ cranberry sauce we all know and love.

Though the wheat berries do take some time to cook, the rest comes together quickly. The cranberry sauce will keep in the fridge for 2-3 days (in fact, the flavors will develop as it sits), and the wheat berry salad can easily be made the day before. This allows the flavors of the sauce to soak into the grains.

I hope you and yours have a wonderful, stress-free Thanksgiving. If all else fails, there’s always Chinese food!

Curried Wheat Berry Salad Recipe with Dried Cherries, Celery, and Green Onion - Vegan by The Crispy Sage

Spiced Cranberry-Pear Sauce with Vanilla Bean and Cardamom - Vegan Recipe by The Crispy Sage

Vegan Thanksgiving - Curried Wheat Berry Salad and Spiced Cranberry-Pear Sauce by The Crispy Sage

Vegan Thanksgiving - Curried Wheat Berry Salad and Spiced Cranberry-Pear Sauce by The Crispy Sage

Curried Wheat Berry Salad with Dried Cherries
Serves 6


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Prep Time
5 min

Cook Time
1 hr 30 min

Total Time
1 hr 35 min

Prep Time
5 min

Cook Time
1 hr 30 min

Total Time
1 hr 35 min

Ingredients
  1. – 2 cups hard wheat berries
  2. – 1 cup chopped celery
  3. – 1/2 cup green onions, finely sliced
  4. – 1 cup pecan pieces, toasted
  5. – 1 cup dried cherries (or dried cranberries)
  6. – 3 Tablespoons extra-virgin olive oil
  7. – 1 Tablespoon lemon (or orange) juice
  8. – 2-3 teaspoons yellow curry powder
  9. – Salt and pepper, to taste
Instructions
  1. 1. Rinse wheat berries, and place in a large stock pot. Cover with at least 2-3 inches of water. Set to boil, uncovered, for 1 hour or until soft and chewy.
  2. 2. Drain and spread on a cookie sheet or in a large, flat bowl to cool.
  3. 3. Mix together the olive oil, lemon juice, curry powder, and a strong pinch of salt and pepper.
  4. 4. Toss the celery, green onions, pecans, and cherries with the cooled wheat berries. Pour the dressing over the top and mix thoroughly. Taste and adjust salt and curry powder to your liking.
  5. 5. Tastes best if chilled in the fridge, covered, for at least an hour though overnight is better.
The Crispy Sage http://thecrispysage.com/

 

Spiced Cranberry-Pear Sauce with Vanilla Bean
Serves 6


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Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Ingredients
  1. – 4 cups fresh cranberries, rinsed
  2. – 1 large pear, peeled, cored, and finely diced
  3. – 2 cups water
  4. – 1 vanilla bean, scraped (you’ll be using the seeds you removed, not the pod)
  5. – 2/3 cup sugar
  6. – 1/4 tsp cardamom
  7. – 1/4 tsp nutmeg
  8. – 1/2 tsp cinnamon
  9. – 2 Tablespoons orange juice
  10. – (optional) orange zest for serving
Instructions
  1. 1. Combine all of the ingredients, except for the zest, in a medium saucepan.
  2. 2. Over medium-high heat, bring to a low boil.
  3. 3. Stirring occasionally, cook until the cranberries have completely broken down and the sauce is thickened. It has a tendency to stick to the bottom of the pan, so be sure to stir well and lower the heat as you go.
  4. 4. Remove from heat, pour into a glass container with a lid, and set in the fridge to cool. As it cools, the sauce will continue to thicken.
  5. 5. To serve, top with orange zest.
The Crispy Sage http://thecrispysage.com/

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Spicy BBQ Chickpeas and Onions http://thecrispysage.com/2013/11/12/spicy-bbq-chickpeas-and-onions/ Tue, 12 Nov 2013 22:13:01 +0000 http://thecrispysage.com/?p=723 Do you ever have those days when you want to throw in the towel, sell everything you own, and move to some remote location like a beach in Malaysia or the mountains of Bhutan so you can just get some space? Clear your head a little? *raises hand*

Since that’s not an option, I’m cracking open a hard cider and saying “cheers” to this crazy beautiful life.

Because things have been so insane, I was craving a dish that was really flavorful and painfully simple. Did I mention versatile? I wanted something that I could eat over the course of a few days without getting bored of it. Enter this flavor-packed dish of spicy BBQ chickpeas and onions.

They are amazing by themselves. They make incredible tacos. Toss ’em in a wrap for an easy lunch. Make an open-faced sandwich and dig in as you watch The Walking Dead. You could even pile this goodness on top of a grilled mushroom cap and make a crazy messy burger. OM NOM NOM.

No matter how you enjoy these chickpeas, you can’t beat the convenience.

Check out the notes below the recipe for tips on ingredients you may want for dressing up these bold legumes.

Cheers, my friends.

Vegan recipe for spicy BBQ chickpeas and onions by The Crispy Sage

Open faced sandwich with spicy BBQ chickpeas and onions - vegan recipe

Spicy BBQ chickpeas and onions - Vegan recipe by The Crispy Sage

Spicy BBQ Chickpeas and Onions
Serves 4


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Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Prep Time
5 min

Cook Time
25 min

Total Time
30 min

Ingredients
  1. 1 red onion, halved and sliced thinly
  2. 1 can of chickpeas, rinsed
  3. 1/2 cup veggie broth
  4. 1/2 cup BBQ sauce
  5. 1 Tbsp sriracha (or more!)
Instructions
  1. 1. Water sauté the onion over medium heat. Warm the pan, add the onions and 1/4 cup of water. As the water cooks off, continue adding more a few tablespoons at a time until the onion begins to soften and caramelize.
  2. 2. Add the chickpeas, veggie broth, BBQ sauce, and sriracha. Stir well. Cook 10-15 minutes over medium heat until the sauce is very thick and sticky, coating the beans and onions.
  3. 3. Serve alone or using one of the fun methods below.
Notes
  1. For tacos – grab some corn tortillas, coleslaw goodies (I did cabbage and fennel with Veganaise), and avocado.
  2. For a salad – take your favorite greens (arugula!) and pile the chickpeas on top. Throw on a few corn chips for some added texture.
  3. For a sloppy joe-like sandwich – get a hamburger bun or a crusty roll, add the chickpeas, maybe some Daiya cheddar shreds, a little lettuce…BOOM. Eat up.
  4. For a wrap – grab your favorite tortilla, some cole slaw (see tacos for ingredients), and some avocado slices. Wrap and eat with a side of corn chips.
The Crispy Sage http://thecrispysage.com/

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Roasted Butternut Squash and Apple Soup with Crispy Sage and Sausage http://thecrispysage.com/2013/10/21/roasted-butternut-squash-and-apple-soup-with-crispy-sage-and-sausage/ Mon, 21 Oct 2013 20:35:49 +0000 http://thecrispysage.com/?p=710 Roasted Butternut Squash and Apple Soup with Crispy Sage and Sausage

It was 43 degrees this morning as I walked into the office. I was wearing sandals and a thin sweater. Clearly, I need to pay closer attention to the weather, as fall has settled in nicely, the leaves are changing, and winter is coming.

I’ve had a butternut squash sitting on my counter for a week, and I’ve waffled between a squash breakfast hash, a butternut squash oatmeal, a mousse that would be great for the holidays, and then it hit me. Soup. I needed soup.

This is a rich, warm, thick soup with a hint of sweetness that’s perfect for a pairing with a big, soft sweater, a good book, and curling up on the couch. Don’t skip the sausage or the crispy sage, if you want to elevate this to a filling meal.

The soup does take just under an hour, but most of the time is hands-off as the vegetables roast in the oven and release their juices. This recipe is simple, straightforward, and keeps well. The flavors will continue to develop with time, so don’t be surprised if it tastes even better the next day.

Roasted Butternut Squash and Apple Soup with Crispy Sage and Sausage vegan recipe

Vegan recipe for roasted butternut squash and apple soup with crispy sage and sausage

roasted butternut squash and apple soup with crispy sage and sausage vegan recipe

Roasted Butternut Squash and Apple Soup with Crispy Sage and Sausage
Serves 4


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Prep Time
15 min

Cook Time
40 min

Total Time
55 min

Prep Time
15 min

Cook Time
40 min

Total Time
55 min

Ingredients
  1. Marinade
  2. – 2 Tbsp extra virgin olive oil
  3. – 3 Tbsp agave, divided
  4. – 1/4 tsp black pepper
  5. – 1/4 tsp smoked paprika
  6. – 1/4 tsp salt
  7. – 6 large sage leaves, roughly chopped
  8. ———
  9. – 1 3-4 pound butternut squash, peeled and chopped into 3/4-inch pieces
  10. – 1 sweet onion, chopped roughly the same size as the squash
  11. – 1 Granny Smith apple, chopped the same size as the squash
  12. – 1/2 cup coconut milk
  13. – 2 cups veggie broth
  14. – 2-3 Tbsp coconut oil
  15. – 2 links Fields of Roast Apple Sage Sausage, sliced into disks
  16. – 10 sage leaves
Instructions
  1. 1. Preheat over to 425 degrees.
  2. 2. In a small bowl, whisk together the EVOO, 2 Tbsp agave, pepper, paprika, salt, and chopped sage.
  3. 3. Toss the butternut squash with the marinade.
  4. 4. On a parchment-lined baking sheet, evenly spread the dressed butternut squash, onions, and apples. Roast 30-35 minutes, stirring every 10 minutes or so.
  5. 5. While the veggies are roasting, heat the coconut oil over medium heat in a sauté pan. Once the oil is very hot (but not smoking), add the 10 sage leaves. Once they begin to crisp (you’ll see them crinkle and begin to darken), remove them to a paper towel to drain.
  6. 6. Using the same pan with the leftover oil, pan fry the sausage disks until they are brown and crispy on both sides. Remove from heat.
  7. 7. If you’re using an immersion blender, combine the roasted veggies, veggie stock, coconut milk, and remaining 1 Tbsp agave in a large stock pot. Using the immersion blender, carefully puree the soup until very smooth.
  8. 8. If you’re using a standard blender, add the stock, coconut milk, and agave, then slowly scoop the hot veggies in. Start with a slow speed as hot liquids can be dangerous in a blender, and slowly puree the soup until smooth.
  9. 9. This soup tastes better once it’s cooled a little, allowing the flavors to develop. Once you’re ready to serve, spoon the soup into bowls. Top each with a few pieces of sausage and crispy sage leaves. If you have coconut milk left over, drizzle some on top, as well.
  10. 10. Enjoy!
The Crispy Sage http://thecrispysage.com/

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Asparagus Toast with Garlicky Tomato Spread http://thecrispysage.com/2013/10/08/asparagus-toast-with-garlicky-tomato-spread/ Tue, 08 Oct 2013 12:21:55 +0000 http://thecrispysage.com/?p=701 Asparagus Toast with Garlicky Tomato Spread

It’s been one of those months. My refrigerator was out of commission for over two weeks. Plus, with some huge changes at home and a lot of travel, the blog has been sorely neglected. Not to mention all of those incredibly fun Living Social cooking classes.

Has anyone else been crazy busy lately? Whew.

I’ve got several new recipes up my sleeve, and this is the first I want to share with you. This light meal doesn’t look like much, but it’s tremendously filling and packed with flavor. The best part is many of these ingredients are probably hiding in your cabinets already and it only takes minutes to put it all together.

If you don’t have asparagus on hand, feel free to pile the toast and spread with arugula, sauteed leeks or Swiss chard, artichoke hearts, or even some baked eggplant slices. The lemony oil does help bring out the flavor in the bean spread, so just dress the veggie of your choice with the lemon and you’re good to go.

Fast. Easy. Simple. Cheap. The ultimate option for a super busy day (or month!).

Vegan recipe for Asparagus Toast with Garlicky Tomato Spread by The Crispy Sage

Asparagus Toast with Garlicky Tomato Spread Vegan Recipe by The Crispy Sage

Asparagus Toast with Garlicky Tomato Spread
Serves 4


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Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Ingredients
  1. – 4 thick-cut slices of crusty bread, toasted
  2. – 1 bunch of asparagus, cleaned
  3. – Juice of 1 lemon
  4. – 1/4 cup + 3 Tbsp EVOO (extra virgin olive oil), separated
  5. – Pinch salt
  6. – 1 can of white beans, drained and rinsed
  7. – 1/4 cup of oil-soaked sun-dried tomatoes
  8. – 3 cloves garlic
  9. – Salt & pepper, to taste
  10. – 1 Tbsp fresh tarragon
  11. – 1/4 cup water or almond milk, optional
  12. – Oil, to finish
Instructions
  1. 1. Preheat the broiler on your oven.
  2. 2. Whisk the lemon juice, 1/4 cup of EVOO, and salt in a small bowl. Toss the asparagus with the lemon oil. Spread the asparagus on a baking tray and drizzle with some of the remaining oil. You’ll likely have leftovers, and it’s great as a salad dressing.
  3. 3. Place asparagus in the oven (at least 6 inches below the broiler) and broil for 5-7 minutes, stirring at least once, and keeping a close eye to avoid burning.
  4. 4. In the meantime, place the beans, 3 Tbsp EVOO, sun-dried tomatoes, garlic, tarragon, and salt and pepper in a high-speed blender. Blend until creamy. You may choose to drizzle some water or almond milk to the running blender to thin the spread, until you achieve your desired consistency.
  5. 5. Place one large piece of toast on each place. Generously coat each piece with the bean spread. Press 5-6 asparagus stalks (depending on size) into the spread. To serve, drizzle each with a little bit of high quality extra-virgin olive oil.
Notes
  1. This spread is very flexible, so you could add other veggies like artichoke hearts or sauteed leeks to the mix for a different flavor. You can also add oil to help thin the spread, if you’d like something a little creamier.
The Crispy Sage http://thecrispysage.com/

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Game Day Black Bean and Cheddar Chip Dip – Spicy! http://thecrispysage.com/2013/09/02/game-day-black-bean-and-cheddar-chip-dip-spicy/ Mon, 02 Sep 2013 20:58:34 +0000 http://thecrispysage.com/?p=690 Game Day Black Bean and Cheddar Chip Dip – Spicy

As some of you know, my vegan cooking classes at Living Social recently kicked off in Washington, DC. I am having such a great time meeting new people, sharing the recipes, and spreading the word about how delicious plant-based food can be.

A brilliant couple in one of the classes suggested turning my chile relleno stuffing into a game day dip. And I couldn’t agree more…so, in preparation for football season, I bring you this luscious, delicious, spicy dip.

Use it on chips, bread, or even as the filling in a quesadilla. OM NOM NOM.

Not that I watch football. Or like it. But I do like parties and entertaining, and this dip would make you the life of any party. No one needs to know it’s vegan, either. Trickery, I say! Pure trickery!

This can easily be doubled or tripled, if you have a hungry crowd.

Vegan recipe for spicy black bean and cheese chip dip

Vegan game day recipe for spicy black bean and cheese chip dip

Make game day yummy with this spicy black bean and cheese dip - vegan recipe

Game Day Black Bean Cheddar Chip Dip
Serves 6


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Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Ingredients
  1. Cashew cream cheese
  2. – 1 cup raw cashews
  3. – 1/2 cup filtered water
  4. – 1 Tbsp lemon juice
  5. – Pinch salt
  6. ———-
  7. Dip
  8. – 1/2 cup diced onion
  9. – 1/2 cup diced red bell pepper
  10. – 3 cloves of garlic, minced
  11. – 1 can black beans, rinsed and mashed
  12. – 1/2 cup cashew cream cheese (or vegan cream cheese)
  13. – 1/2 cup salsa (I prefer salse verde)
  14. – Juice of 1 lime
  15. – 3/4 cup Daiya cheddar shreds
  16. – 2 tsp chile powder
  17. – 1/4 tsp cayenne
  18. – Pinch of salt
  19. – Pinch of black pepper
  20. – 1/4 cup chopped scallions
  21. – 1/4 cup chopped cilantro
  22. ——–
  23. – Chips, to serve
Instructions
  1. 1. Make the cashew cream cheese: Combine the cashews, water, lemon juice, and salt in a high-speed blender. Blend until smooth.
  2. 2. Place the onions in a medium sauce pan over medium heat. Add 1-2 Tbsp water. Water saute the onions until they begin to turn translucent, 4-5 minutes. You may have to add more water to keep them damp. Add the red bell pepper and a little more water. Stir, and cook 3 minutes. Add the garlic, and saute one minute.
  3. 3. Add everything EXCEPT the scallions and cilantro to the saucepan, and stir to combine. Cook over medium-low heat until the cheese melts, roughly 3-4 minutes.
  4. 4. Remove from heat. Stir in scallions and cilantro.
  5. 5. Serve warm with chips.
The Crispy Sage http://thecrispysage.com/

Novice Notes

Water sautéing veggies is a wonderful way to cook your veggies without the use of oils. As much as I love cooking with oil, it does add fat to your dish, and sometimes you don’t want the greasy texture to come through.

You want to use just enough water that your veggies don’t get stuck, but not so much that they’re swimming. Water removes the nutrients from vegetables as they cook, so you want to make sure as much of the water is absorbed as possible to help retain those nutrients.

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White Bean, Kale, and Crispy Shallot Stack (and Wrap) with Roasted Garlic-Sun Dried Tomato Spread http://thecrispysage.com/2013/08/26/white-bean-kale-and-crispy-shallot-stack-and-wrap-with-roasted-garlic-sun-dried-tomato-spread/ Mon, 26 Aug 2013 22:50:32 +0000 http://thecrispysage.com/?p=682 White Bean, Kale, and Crispy Shallot Stack (and Wrap) with Roasted Garlic-Sun Dried Tomato Spread

This might be one of my personal favorites. Which is why I’m sad I just couldn’t catch a break with the pictures. They do not do this dish justice. The flavors are absolutely sublime. In fact, this super simple-to-make spread would be amazing on almost anything – sandwiches, as a veggie dip, with crackers, to bring depth to leftovers, and even over pasta.

I shake my fist at these pictures. Trust me – you WANT to make this. Even my kitten tried to snatch a bite off my plate several times. We had to have words over her behavior. But, it’s too yummy to share.

This recipe would be great with the addition of some artichoke hearts.

The spread makes much more than you’ll need for this recipe, but that’s intentional. You’ll want to have some of this on hand as a snack for the next several days.

White Bean, Kale, and Crispy Shallot Stack (and Wrap) with Roasted Garlic-Sun Dried Tomato Spread Vegan Recipe by The Crispy Sage

White Bean, Kale, and Crispy Shallot Stack (and Wrap) with Roasted Garlic-Sun Dried Tomato Spread Vegan Recipe by The Crispy Sage

White Bean, Kale, and Crispy Shallot Stack (and Wrap) with Roasted Garlic-Sun Dried Tomato Spread
Serves 4


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Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Ingredients
  1. – 1 head of kale – washed, leaves torn from the tough center stem and roughly chopped
  2. – 1 cup of shallot rings, approximately 4-5 large shallots
  3. – Extra virgin olive oil for frying
  4. – 1 can of cannellini beans, rinsed
  5. – 1 Tbsp EVOO
  6. – 1/4 tsp crushed coriander
  7. – Pinch crushed red pepper
  8. – Pinch salt
  9. – Pinch of celery salt (optional)
  10. ———-
  11. Spread
  12. – 1 1/2 cups raw cashews
  13. – 1/3 cup roasted garlic cloves (25-30 cloves) OR 3 raw garlic cloves
  14. – 1 cup oil-packed sun-dried tomatoes
  15. – 1 1/2 cups water
  16. – 5-6 large basil leaves
  17. – Salt and pepper, to taste
  18. – Brown rice tortilla or pita bread (optional)
Instructions
  1. 1. Put the kale into a large pot with a lid. Turn to medium-high heat and cook, stirring occasionally, until wilted, 5-10 minutes.
  2. 2. In a medium saucepan, add enough EVOO to fry the shallots. Warm the oil over medium-high heat. Don’t add the shallots until the oil is shimmering and hot. Stir shallots occasionally until they begin to turn a golden brown. Use a slotted spoon to remove the shallots from the oil and drain on a paper towel.
  3. 3. Put all of the sun-dried tomato spread ingredients in a high-powered blender. The spread is very thick, so you may need to stop the blender and stir a few times to keep things moving. If you’d like a thinner spread, feel free to add more water or a little oil.
  4. 4. Mix the beans with the tablespoon of EVOO, coriander, salt, crushed red pepper, and celery salt (if using).
  5. 5. To serve as a stack, spread a hefty dollop of spread on the plate. Be generous. Then, using a cookie cutter or your fingers, layer the beans, then some kale, then a sprinkling of shallots. You can top with a light drizzle of high-quality EVOO, if you’d like.
  6. 6. To make a wrap, simply layer all of the ingredients in your tortilla and roll it up.
  7. 7. Eat vociferously.
Notes
  1. The spread should keep in an air tight container for one week. Try it on absolutely everything.
The Crispy Sage http://thecrispysage.com/

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Mushroom-Leek Shepard’s Pie with Miso Mashed Potatoes http://thecrispysage.com/2013/08/19/mushroom-leek-shepards-pie-with-miso-mashed-potatoes-2/ http://thecrispysage.com/2013/08/19/mushroom-leek-shepards-pie-with-miso-mashed-potatoes-2/#comments Mon, 19 Aug 2013 13:53:47 +0000 http://thecrispysage.com/?p=671 Mushroom-Leek Shepard’s Pie with Miso Mashed Potatoes

My CSA has been loading me up with pounds and pounds of potatoes every week. I’m not sure if it’s because it’s been a cooler-than-normal summer, but I am in potato overload. Sadly, potatoes are not my favorite.

I don’t dislike them, but they’re not the first thing I want to eat when I think about vegetables. In fact, I could go the rest of my life without another French fry and be just fine. (My friend, Gretchen, probably fainted at that. Her love affair with potatoes is deep and wild and passionate. I must be such a disappointment to the potato lovers of the world…)

Oh, potatoes. What am I to do with you?

I wanted to create something comforting, rich, and delicious. Sometimes you just have to stand with your refrigerator doors open and stare into the void before inspiration strikes. The miso paste caught my eye and an idea began to take shape.

Thus, this vegan shepard’s pie was born. It’s filling, perfectly rich, and satisfying enough to impress guests.

Make this on a rainy day. Then, curl up with a good book, a glass of wine, an afghan, and a purring kitty cat to experience perfection.

Use a kitchen torch to brown the tops of your vegan shepard's pie

Vegan Recipe for Mushroom-Leek Shepard's Pie with Miso Mashed Potatoes by The Crispy Sage

A vegan recipe by The Crispy Sage for Mushroom-Leek Shepard's Pie with Miso Mashed Potatoes

Mushroom-Leek Shepard’s Pie with Miso Mashed Potatoes
Serves 6


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Prep Time
20 min

Cook Time
30 min

Total Time
50 min

Prep Time
20 min

Cook Time
30 min

Total Time
50 min

Ingredients
  1. 2.5 pounds Yukon or red potatoes, peeled and diced
  2. 1 Tbsp coconut oil
  3. 1 large onion, sliced
  4. 1 1/2 cups carrots, diced
  5. 3 leeks, cut in half and sliced, rinsed thoroughly to remove grit (see Novice Notes for tips on cleaning leeks)
  6. 2 medium Portobello caps, diced
  7. 3 thyme clusters
  8. 1 cluster rosemary
  9. 1 bouillon cube and 1 cup water OR 1 cup veg broth
  10. 1 Tbsp miso paste (I prefer white)
  11. 1/2-2/3 cups nut milk
  12. Salt and pepper, to taste
Instructions
  1. 1. Fill a large pot with water. Salt generously and add the potatoes. Bring to a boil, cover, and cook until very soft – 5-7 minutes.
  2. 2. Heat the coconut oil in a large skillet over medium heat. Add the onions and cook 3-5 minutes until they begin to turn translucent. Add the carrots and cook another 5 minutes. Add the broth/bouillon, leeks, mushrooms, herbs, and a pinch of salt and pepper. Stir well, cover, and cook 10-15 minutes, stirring occasionally to ensure even cooking.
  3. 3. Drain the potatoes, then add the miso and nut milk. Mash until the potatoes are very smooth. Feel free to add additional salt and pepper until you achieve the perfect flavor.
  4. 4. Remove the stalks of rosemary and thyme from the mushroom mixture. Then, fill a large, round casserole dish with the mushroom-leeks, or spoon the mixture evenly into six individual serving dishes. Spread the mashed potatoes on top. Save any liquid that may have been in the pan with the mushrooms, as it makes an incredible gravy to serve with the pie.
  5. 5. If your dishes are broil-proof, set them to broil 3-5 minutes keeping a very close eye to avoid burning. You want the tops to brown just a touch. Or, if you have a kitchen torch, fire it up and gently brown the tops of the shepard’s pie.
  6. 6. Serve with a nice red wine, some of the reserved gravy, and a hefty appetite.
The Crispy Sage http://thecrispysage.com/

Novice Notes

Leeks – they’re amazing to eat with their delicate flavor, but a pain to clean. Leeks are grown in sandy soil, so even the inner most rings of the leek tend to be sandy and gritty. The fastest way I’ve found to get them squeaky clean is to chop off the bottom, chop off the tops (you just want the white and a little light green), and then slice the leek into rings. Fill a large bowl with cold water and dump the rings in. Use your fingers to separate all of the nested rings, and swirl the leeks around. The sand and grit will sink to the bottom.

Do NOT pour the leeks into a colander, as the sand will then get back on to your leeks. I learned this the hard way. I had to use the Not Amused face as soon as I realized what I’d done, too.

Instead, use a slotted spoon to scoop the floating leek rings off of the top of the water. Now, they’re ready for cooking, and more importantly, eating!

On the potatoes – the smaller you dice them, the faster they’ll cook. So, you can decide whether you’d like to spend more time chopping or more time waiting for them to cook in the pot. I prefer chopping them finely so that they’re only on the heat for a few minutes. But, you can adjust the recipe based on your personal preference – after all, it’s your kitchen! Make it the way you want. (My inner control freak is cheering wildly right now.)

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Savory Veggie Pancakes with Asian Dipping Sauce http://thecrispysage.com/2013/08/11/savory-veggie-pancakes-with-asian-dipping-sauce/ Sun, 11 Aug 2013 18:39:31 +0000 http://thecrispysage.com/?p=659 Savory Veggie Pancakes with Asian Dipping Sauce

When life hands you lemons, make pancakes. Sweet or savory, it doesn’t matter. Just make some pancakes. They’ll fix just about anything.

So, today I bring you these veggie pancakes. Because whether you’re tired or sad or bummed that tomorrow is Monday, these puppies will give you something to smile about. And the sauce that goes with them is bright, tart, salty, and perfectly spicy. What’s not to love?

This is my way of sending you a little food hug. A virtual make-it-all-better.

And lucky for you, this recipe is incredibly flexible and simple. You can swap out other veggies that might be lurking in your fridge, looking for an excuse to be used up. Maybe you feel like something deep-fried. Or, maybe you want something healthy and crispy. I’ve got you covered. Check it out and let me know what you think!

Zucchini, onions, mushrooms, and carrots are ready for these vegan veggie pancakes by The Crispy Sage

Sometimes you just need a crispy veggie pancake

Vegan Savory Veggie Pancakes with Asian Dipping Sauce Recipe by The Crispy Sage

The Crispy Sage Vegan Recipe for Savory Veggie Pancakes with Asian Dipping Sauce

 

Savory Veggie Pancakes with Asian Dipping Sauce
Serves 4


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Prep Time
15 min

Cook Time
10 min

Total Time
25 min

Prep Time
15 min

Cook Time
10 min

Total Time
25 min

Ingredients
  1. Pancakes
  2. – 3 Tbsp ground flax seeds
  3. – 9 Tbsp warm water
  4. – 3 medium carrots
  5. – 1/2 large onion
  6. – 1/2 medium zucchini
  7. – 1 large Portobello cap
  8. – 2 tsp minced fresh ginger
  9. – 3/4 chopped scallions (3-4 scallions)
  10. – 1 cup chickpea flour
  11. – 1 1/2 Tbsp sesame seeds
  12. – Two strong pinches of salt
  13. – Pinch of black pepper
  14. – (optional) 4+ Tbsp coconut oil
  15. ——–
  16. Asian Dipping Sauce
  17. – 2 Tbsp tamari
  18. – 1 Tbsp rice vinegar
  19. – 1 Tbsp lemon juice
  20. – 2 tsp toasted sesame oil
  21. – (optional) 1 tsp sriracha
Instructions
  1. 1. Mix the flax seed and warm water together in a small bowl. Set aside for at least 10 minutes to allow the seeds to gel (they act as a replacement for eggs).
  2. 2. Shred the carrots, zucchini, Portobello, and onion. I used the grater blade on my food processor and shredded everything in 2 minutes. But, you can also use a box cheese grater. Shred the zucchini and onion first, as you’ll need to put them in a towel and squeeze them to remove the liquid.
  3. 3. Combine the shredded veggies, scallions, and ginger in a large bowl. Add the flour, sesame seeds, flax eggs, salt, and pepper. Mix to combine. This batter is VERY thick, so I use my hands to bring everything together.
  4. 4. Heat 2 Tbsp of the coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, scoop 3 generous heaps of batter into the pan and quickly press them into pancakes roughly 1/2 inch thick.
  5. 5. Once browned on one side, flip and repeat. It should take 3-4 minutes per side. Remove the pancakes to a towel-lined plate.
  6. 6. Heat the other 2 Tbsp of coconut oil and repeat with the remaining batter. You should end with 6-8 pancakes.
  7. 7. To make the sauce, combine all of the ingredients and mix with a whisk or a fork. The oil will naturally separate a little, but that’s OK. It will taste delicious!
Notes
  1. These pancakes do very well baked. Simply preheat your oven to 450 before you begin. Once you mix the pancake batter, line a baking sheet with parchment paper or a silicon mat and press your batter into 6-8 pancakes (you may need to use two cookie sheets). Bake for 13 minutes, flip, and bake another 10 minutes. When you flip the pancakes, you can brush them with a little oil to add a bit of crisp to the finished pancakes.
The Crispy Sage http://thecrispysage.com/

Novice Notes

If you don’t have a food processor, I recommend investing in one (they aren’t terribly pricey, as kitchen toys go). It can save you tremendous amounts of time in the kitchen.

Shredding the vegetables ensures that they cook quickly and evenly. If you choose to mince everything by hand, try to get consistent cuts or your pancakes will be partially over and under cooked.

Tamari tastes just like soy sauce, but is gluten-free. You can find it in the International aisle of your grocery store.

The base for these pancakes – everything except the flax eggs and chickpea flour – would be fantastic as a fried rice, so if you aren’t in a pancake mood (but, really, when would someone NOT be in the mood for pancakes?), cook up some rice, sauté the veggies, mix everything together in a hot pan and pour the sauce over the top. YUM!

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Quick, Easy, & Delicious Black Bean Tostadas http://thecrispysage.com/2013/08/04/quick-easy-black-bean-tostadas/ Sun, 04 Aug 2013 11:23:15 +0000 http://thecrispysage.com/?p=630 Quick, Easy, & Delicious Black Bean Tostadas

I am leaving for Kripalu Center for Yoga & Health today as a birthday present to myself. Four days of unplugged, yoga-induced bliss in the mountains of Massachusetts. Sigh.

Anyway, this week has been a whirlwind of activity, and I needed a quick and easy meal to keep me going. Tostadas are one of my tried-and-true dinner recipes. They have tremendous versatility, and are easy to adapt for meat-eaters and picky eaters. It’s the perfect dish when you have a plethora of palates to please.

The best part is that it comes together in 15-20 minutes, and most of that is inactive time. Dinner win!

Feel free to get creative with the toppings…that’s where the magic of this dish really comes to life. Have some leftover vegan sausage hanging out in the fridge? Chop it up and toss it on top! Need to figure out a way to use some leftover onions or mushrooms? Sauté them and add them to the mix. I’ve offered my favorite toppings below, but just use this as a base and turn it into your own masterpiece of flavor.

The Crispy Sage vegan recipe for black bean tostadas

Black bean tostadas - vegan recipe by The Crispy Sage

Quick & Easy Black Bean Tostadas
Serves 4


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Prep Time
5 min

Cook Time
15 min

Total Time
20 min

Prep Time
5 min

Cook Time
15 min

Total Time
20 min

Ingredients
  1. – 4 corn tortillas (sprouted corn are optimal, if available)
  2. – 1 can of black beans
  3. – 1/2 tsp cumin
  4. – 1/4 tsp cayenne
  5. – Pinch salt & pepper
  6. – 1 tsp minced jalapeno (optional)
  7. ———
Toppings can include
  1. – Daiya cheese shreds
  2. – Salsa or chopped tomatoes
  3. – Shredded greens
  4. – Chopped cilantro
  5. – Avocado slices or guacamole
  6. – Hot sauce
  7. – Chopped onions
  8. – Sauteed mushrooms
  9. – Lime, to finish
Instructions
  1. 1. Put tortillas directly in a cold oven on a center grate, and turn oven on to 350. Bake for 10 minutes, or until tortillas are crispy.
  2. 2. Bring black beans, cumin, cayenne, salt, pepper, and jalapeño to a boil over medium heat, stirring occasionally. Turn heat down to low and mash beans with a potato masher or a fork.
  3. 3. Prep toppings. If using Daiya or another cheese alternative, go to step 4. Otherwise, skip to step 5.
  4. 4. Place crispy tortillas on a baking sheet. Divide bean mixture evenly among the four tortillas. Sprinkle each tostada with cheese and bake 6 minutes at 350.
  5. 5. If you aren’t using a cheese topping, plate the crispy tortillas and divide the bean mixture evenly among the four tortillas.
  6. 6. Pile toppings on each tostada. Add a wedge of lime to each plate – a squeeze of lime on the finished product is delightfully bright and refreshing.
  7. 7. Serve with chips & salsa, a corn salad, or your favorite Mexican side.
The Crispy Sage http://thecrispysage.com/

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Crispy Cumin Potatoes with Eggplant Butter http://thecrispysage.com/2013/07/28/crispy-cumin-potatoes-with-eggplant-butter/ Sun, 28 Jul 2013 23:38:52 +0000 http://thecrispysage.com/?p=597 Crispy Cumin Potatoes with Eggplant Butter

Were you looking forward to that Thai coconut red curry recipe I boasted about? Yeah…well, sadly, as the okra sat the okra slime took over and I just couldn’t share it this week. The sauce was STUNNING, though, so I’ll be adjusting it just a tad (perhaps green beans instead?) and posting it in a few weeks. Kitchen adventures. 

As a result, I was scratching my head over what to share with you as an alternative. Since my CSA bag was exploding with eggplant and potatoes, and it just so happened that Food52 posted a recipe for zucchini butter on the same day, I thought – why not make a play on that and do eggplant butter? Something soft and creamy and salty to go over crisped potatoes?

The cool thing about this dish is that you can either dump it in a bowl and eat it without any glamour or pizzazz (as I did the first night I made it), or you can turn it into a beautiful finger food for a party (check out those pictures). It tastes delicious either way, and it’s tremendously filling.

Food52’s recipe says you can use shallots or garlic in your butter. Personally, I love the subtle elegance of shallots and stuck with that. Feel free to adapt, based on what you have on hand.

The eggplant butter would be incredible on na’an, pita, or crusty bread, smeared on a sandwich with some roasted red peppers and artichokes, and as a baked potato topper. It is best served warm, in my opinion. Of course, a dash of pomegranate molasses wouldn’t hurt either (since eggplant always loves the bright notes of pomegranate).

Mmmmmm. So good.

The Crispy Sage Vegan recipe for Crispy Cumin Potatoes with Eggplant Butter

Recipe for vegan crispy cumin potatoes with eggplant butter by The Crispy Sage

Crispy cumin potatoes with eggplant butter - vegan recipe by The Crispy Sage

Crispy Cumin Potatoes with Eggplant Butter
Serves 6


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Prep Time
10 min

Cook Time
40 min

Total Time
50 min

Prep Time
10 min

Cook Time
40 min

Total Time
50 min

Ingredients
  1. 2-3 pounds of potatoes (red, blue, or Yukon would be best), diced or sliced depending on how you want to present the final dish
  2. 1-2 Tbsp coconut oil
  3. 1 1/2 Tbsp cumin
  4. 1 tsp black pepper
  5. 1 tsp salt
  6. 1 tsp garlic powder
  7. ———-
  8. 2 medium purple eggplant, or 3 slender Chinese eggplant, diced
  9. 2 large shallots, skin removed, minced
  10. salt, to taste
  11. 1/3 cup EVOO OR Earth Balance vegan buttery spread
Instructions
  1. 1. Preheat oven to 425 degrees.
  2. 2. Salt the diced, raw eggplant and set in a colander in the sink.
  3. 3. In a large bowl, toss the potatoes with the coconut oil, cumin, pepper, garlic powder, and salt.
  4. 4. Spread the potatoes on a cookie sheet lined with parchment or a silicone mat. Bake 20-30 minutes, stirring and/or flipping once, until golden and crispy.
  5. 5. While the potatoes are roasting, heat the EVOO in a large pan over medium heat. Once the oil is shimmering, add the shallots and cook 2-3 minutes. Add the eggplant and remaining spices, stirring thoroughly.
  6. 6. Cover the pan and cook the eggplant 20-30 minutes. Stir every few minutes. Some of the eggplant will get stuck to the bottom of the pan. To deglaze, drizzle in a little water or a little more oil and stir well. If things begin to burn, turn down the heat. Once the eggplant is completely softened, including the skin, turn the heat off, and let sit, covered, for another 5 minutes.
  7. 7. Serve the potatoes with a hefty dollop of eggplant butter. If you have vegan sour cream or cashew sour cream, that would make a lovely addition to the final product.
Notes
  1. You could also make a breakfast wrap out of the potatoes and eggplant butter using a brown rice tortilla with some leftover tofu scramble. HOLY YUM!
  2. If you have leftover potatoes, they will soften in the refrigerator. When you’re ready to eat the leftovers, turn on your oven broiler and put the potatoes on a cookie sheet under the broiler for 4-5 minutes. They’ll crispy back up and be piping hot.
The Crispy Sage http://thecrispysage.com/

Novice Notes

If you’re intimidated by the presentation of this dish, don’t be. Start with diced potatoes (see the picture above for an idea of what that looks like), roast them, and just scoop some eggplant over the top. Delicious, easy, and no fuss.

Cumin and garlic powder are in the spice aisle of your grocery store. Purple eggplants will probably be the most common kind of eggplant you’ll find. Go for a smallish-medium eggplant that is firm and doesn’t have any bruising. Cut the top off with the greens, and then simply dice finely. This doesn’t have to be perfect since it will cook down, but the smaller the dice, the faster it cooks.

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