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from The Supermarket Vegan by Donna Klein

6 (10-inch) flour tortillas (I chose whole wheat)
1 tbsp extra-virgin olive oil
1 medium red or yellow onion (about 6 ounces), sliced into thin half-moons
1 medium red bell pepper (about 6 ounces), cored, seeded, and cut into thin strips
8 ounces sliced cremini mushrooms
2 cloves garlic, finely chopped
1/4 tsp salt, or to taste
1/2 tbsp chili powder, or to taste
1 c rinsed, drained canned pinto beans
6 tbsp prepared tomatillo salsa (salsa verde)
freshly ground black pepper, to taste
cayenne pepper, to taste (optional)
1/4 c chopped fresh cilantro (Ich don’t think so)

Preheat the oven to 350F. Wrap tortillas in foil and place in oven 15 minutes.

Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until lightly browned, about 7 minutes. Reduce the heat to medium and add the remaining 1/2 tablespoon oil, the mushrooms, garlic, and salt; cook, stirring, until mushrooms begin to release their liquids, about 4 minutes. Add the chili powder and cook, stirring, until the liquids from the mushrooms have evaporated, about 4 minutes. Add the beans, salsa, black pepper, and cayenne (if using); cook stirring, until heated through, about 3 minutes. Remove from the heat and add the cilantro, stirring well to combine. Season with additional salt and black pepper, if necessary.

To assemble, place one heated tortilla on each of 6 dinner plates. Spoon equal portions (about 1/2 cup) of the mushroom mixture down the center of each tortilla. Roll up each tortilla from the edge nearest you, tucking in the sides as you roll. Serve at once. Makes 6 servings.

Burrito night happens about once a week in this house. This was a really nice departure from our typical black beans with red salsa-laden go-to. I was intrigued by the mushrooms, as well as the green salsa. I found a locally made one, that has such a great flavor. It will definitely be making a regular appearance on burrito (as well as Daiya cheese nacho) nights to come. The mushrooms weren’t as weird as I’d expected them to be in a burrito. They went really well with the garlic, and lent themselves well to the wrappage. Red peppers were nice and mellow, and almost brought a sweetness to the burritos. I might add more garlic next time (I’ve been trying to take it easy on the garlic, especially when trying a new recipe). Of course, using cilantro is going to add another dimension of flavor to this dish, one that I need not explore. But if you’re into that sort of thing, go for it.
Oh, and about using the oven to heat those tortillas, why not save some energy and wrap them in a tea towel (or large cloth napkin like I did), set them on a plate, and zap them for 30-45 seconds? Works like a charm.

from Vegan with a Vengeance by Isa Chandra Moskowitz

2 tbsp arrowroot powder (cornstarch or potato starch will work, too)
2 c cold water or vegetable broth
8 tsp olive oil
1 c shallots, thinly sliced
1 large onion, quartered and sliced into half moons
3 cloves garlic, minced
2 c cremini mushrooms, thinly sliced
2 portobello caps, thinly sliced
2 tbsp fresh thyme, chopped
3 1/2 c seitan, sliced into thin, wide strips
2 tsp salt
1 c Burgundy cooking wine
1 tbsp Hungarian paprika
1/2 c nutritional yeast
1/2 c plain soy milk
2 tsp Dijon mustard
1 c frozen green peas
1/2 lb wide noodles, prepared according to package directions

Dissolve the arrowroot in the 2 cups of water; set aside.

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the shallots and onions, saute for 5 minutes. Add the garlic, cremini and portobello mushrooms, and thyme. Saute for 15 minutes.

Meanwhile, heat a cast-iron skillet with the remaining 2 teaspoons of olive oil, just long enough to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

Back to the sauce: add the salt, wine, and paprika (to the mushroom mixture). Turn up heat to high to reduce the liquid, about 10 minutes.

Lower heat to medium-high, add the arrowroot mixture, stir well, and let the sauce thicken, about 5 minutes. Add the nutritional yeast and mix well until it is dissolved. Add the soy milk and mustard and bring heat down to low; be very careful not to let it boil now because it can make the soy milk and mustard bitter (I just turned the heat down before adding it, and made sure those bubbles stopped. I didn’t want to take any chances). Add the seitan and peas; cook for 10 more minutes.

Divide the noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is. Serves 6-8.

I made this for our wedding anniversary dinner last night. We’ve been married for 8 years! The time has gone by so fast, which is probably a good sign, right? At first Mike told me that he wanted me to make this for our special dinner. Though very yummy, I wanted more of a challenge, something new, and something special. Plus, I just got this cookbook, so I needed to break it in!
I saw that it called for a cup of shallots, one of my favorite flavors, and was sold! My only regret is that I didn’t make my own seitan for this. After making it from scratch, using storebought is such a letdown- so expensive and not as tasty. And the texture isn’t that great. Still, this recipe is a total winner. The sauce is so flavorful and rich. The shallots, of course! It smelled so good while I was cooking… I used a 2006 Pinot Noir from King Estate, one of our favorites, for the Burgundy wine. It was amazing. Plus, we had the rest of the bottle to celebrate our anniversary with!
Also, see that green stuff alongside the Stroganoff? That would be the most cooked side dish in our house- garlicky spinach. It’s so easy to make, and a good way to get your greens in for the day! Here, I’ll share the recipe with you. Maybe it’ll become one of your favorites too?

Easy Garlicky Spinach

1 tsp olive oil
3-4 cloves garlic, minced
1 large tub of prewashed organic baby spinach
vinegar, salt, and pepper to taste

Heat the olive oil over low-medium heat in a large pot. Add the garlic and spinach, and mix it up. Pour 1/4 cup of water over the greens to keep the garlic from browning if you hear sizzling. Cover and cook for about 5 minutes, checking and stirring often. Make sure you pull the greens up from the bottom of the pan so that they wilt evenly. Once all the greens are just wilted, remove from heat. You want them to still have that bright green color, but they will have reduced quite a bit in size. Add salt and pepper to taste, and if you care to, sprinkle some vinegar on top. My favorite is balsamic. Enjoy! Serves 2-6.

from The Millennium Cookbook by Eric Tucker and John Westerdahl

This is yet another 4-part recipe; you can pick and choose which parts you want to make if you aren’t up for the entire challenge…  use flatbread or pre-made pizza dough for the crusts, use a different sauce or toppings. Glorious pizza, how versatile you are.

Millennium Pizza Dough
1/2 package active dry yeast
1 1/4 c warm water (105 to 115F) (the recipe says 1/4 c, but that was too dry. I added a cup, assuming that they missed the 1… and it turned out well! Phew!)
1/4 tsp Sucanat or unrefined sugar
1 1/2 tbsp polenta
1/2 tsp sea salt
1 clove garlic, minced
1/4 tsp dried basil
1/4 tsp flaxseeds (optional)
2 c unbleached all-purpose flour (or bread flour) (I used 1 1/2 c whole wheat all-purpose flour, and 1/2 c whole wheat pastry flour. I think this made it denser.)

In a large mixing bowl, combine the yeast, water, and Sucanat. Let set for 10 to 15 minutes, or until bubbly. Whisk in the polenta, salt, garlic, basil, and flaxseeds. Gradually whisk in the flour, 1/2 cup at a time until the dough is too thick to whisk. Switch to a wooden spoon and continue to add flour until the dough pulls away from the side of the bowl.

Turn the dough out onto a floured surface and knead for 5 minutes, adding more flour if necessary. Put the dough in a large oiled bowl, turn it to coat the top, and let it rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn it out on a floured surface. Cut the dough into 4 pieces and form each into a ball. If not using immediately, wrap them in plastic wrap and store on a baking sheet (I used a plate, and it turned out just fine. Who has room for a baking sheet in their fridge?)

On a floured work surface, roll each ball of dough out to a 10-inch round. Preheat oven to 450F, with a baking stone inside if you have one. Dust a baker’s peel or a baking sheet with polenta or flour.

Spread 3 tbsp sauce over each pizza, leaving a 1/2-inch border. Evenly distribute the toppings over the pizza.

To bake: If using a baking stone, use a baking sheet or peel to transfer 2 of the pizzas directly onto the preheated stone and bake for 5 to 7 minutes or until the bottom is crisp and light brown and the toppings are bubbling and browning. Otherwise, put the pizzas on 2 baking sheets and bake for 10 to 15 minutes. Slice and serve immediately. Makes enough dough for 4 individual pizzas.

Garlic-Herb Aioli
12.3 ounces silken tofu
1/4 c Millennium Braised Garlic
2 tbsp light miso
1/2 c fresh lemon juice
1 tsp minced lemon zest
1 tbsp capers, drained
1/2 tsp dried oregano
2 tbsp coarsely chopped parsley
1/2 tsp dried dill (optional)
1 tablespoon fresh tarragon or 1 tsp dried tarragon (optional)
2 tsp nutritional yeast (optional)
1/4 tsp cayenne pepper (optional)
1/2 tsp ground pepper
1/2 tsp sea salt
2 tbsp water

In a blender or food processor, combine all the ingredients, adding more water as necessary to thin to the consistency of mayonnaise. Store in an airtight container in the refrigerator for up to 1 week. Makes 2 cups.

Caramelized Garlic and (Smoked Portobello) Mushroom Pizzas
16 garlic cloves, halved lengthwise
2 tsp extra virgin oil
1/2 c vegetable stock
1 tsp Sucanat or sugar
1 tsp balsamic vinegar
1 tsp tamari soy sauce
1 tsp fresh rosemary, minced
Millennium Pizza dough
3/4 c Garlic-Herb aioli
2 portobello mushrooms, smoked and thinly sliced, or 6 cremini mushrooms (I chose the latter)
2 tbsp pine nuts (if you dare)
Red pepper flakes to taste

In a small saucepan, combine the garlic, oil, Sucanat, vinegar, tamari, and rosemary. Bring to a boil, then reduce heat and simmer to reduce until brown and syrupy, about 15 minutes. Remove from heat.
Prepare your dough according to the recipe… after spreading the aioli on them, top with the mushrooms, 4 cloves of caramelized garlic, and 1 1/2 teaspoons pine nuts. Bake according to dough recipe. Makes four 10-inch pizzas.

One thing that’s so great about recipes from The Millennium Cookbook is that they don’t rely on fat, sugar, or salt for tastiness (though I love all three, don’t get me wrong). So I find that I’m using ingredients in new ways. I loved the caramelized garlic on top of the pizza; it was probably my favorite part. Yes, you read that right. 16 garlic cloves! On top of the garlic in the sauce and even the pizza crust! Heaven. I must say I was really upset when I realized the error in the pizza dough recipe. I checked a few other recipes to see what their water to flour ratios were like, and figured that they must have mistakenly left out the 1 in front of the 1/4… but I also went out and bought some pre-made pizza dough from the deli section at our grocery store just to be sure, since we were expecting company that night. Other than that, the pizzas were pretty easy to assemble, but I’m glad I started earlier in the day. The aioli was fun to make, and I used all of the “optional” ingredients. It was pretty lemony. Unfortunately, I made these pizzas on the day that our Pine Mouth was peaking, so everything tasted off and bitter. The pizza, since it was so savory and had that lemon flavor, didn’t suffer TOO much as a result, but nonetheless, I was sad about it. Mike ate 5 pieces (or 1 1/4 whole pizzas), and our guests had seconds. Speaking of our guests, they brought that magnificent salad you see on my plate, keeping the pizza company. It had fennel and grapefruit in it! Thanks Mike and Mo, it was delicious!

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