Broccoli & Rice au Gervaise

Ingredients

Vegetables

• 2 crowns of broccoli, finely chopped (about 3 cups)
• 1 onion, diced
• 2 cloves garlic, diced
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp lemon pepper
• 1/2 tsp red chili flakes

Rice

• 1 tbsp olive oil
• 3 cups water + 1 1/2 tbsp vegetable base (or 1 1/2 cups water and 1 1/2 cups vegetable broth)
• 1 cup brown rice
• 1/2 cup black wild rice

Garry Sauce

• 1/2 cup soy milk
• 1/2 cup Vegenaise or other mayonnaise
• 1/2 cup nutritional yeast
• 2 tbsp tahini
• 2 tbsp red miso
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Preparation

1: Heat oil for rice over high heat. Add in rice once oil is hot and coat rice with oil then pour in the broth. Cover. Allow broth to boil, then place on low or medium-low heat for 45 minutes

2: Prepare the vegetables. When chopping the broccoli only use the florets, discard any thick stems. Add oil to a hot pan on high heat, then throw in the vegetables, the Worcestershire sauce, and the lemon pepper. Saute for 6 minutes and set aside.

3: Combine all the ingredients for the garry sauce in a blender and process until smooth and consistent.

4: When ten minutes are remaining check rice, drop in the vegetables. Cover.

5: Once rice and vegetables have finished cooking, fluff rice and stir in garry sauce. Let sit for fifteen minutes to allow the flavors to meld.

6: Serve.

Notes

This version of garry sauce emulates a sharp cheddar-like flavor. For a less sharp version of the sauce, half the miso, lemon juice, and mustard and add 1/4 cup soaked cashews.

If more depth is desired, add in a cup of finely chopped mushrooms or carrots.

Southern Style Potato Salad

Ingredients

Salad

• 8 - 10 medium red potatoes
• 1 onion, chopped
• 5 sweet pickles, chopped
• 2 ribs celery, chopped (optional)

Dressing

• 1/2 cup Vegenaise or other mayonnaise
• 1/4 cup soy milk
• 2 tbsp stone ground mustard
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice (optional)
• 2 tbsp fresh dill
• 1 tbsp paprika
• 1 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black salt (optional)

Preparation

1: Chop potatoes into chunks and boil on medium heat for 20 minutes or until softened.

2: While potatoes are boiling in a bowl prepare the dressing, combine all the ingredients in the dressing. Mix well.

3: Add the onion, pickles, and celery. Stir until coated.

4: Drain the potatoes. Let cool for about 15 minutes. Transfer to a large bowl and pour dressing over potatoes.

5: Place in refrigerator to chill for about 3 hours.

6: Serve.

Notes

Southern Style potato dressing is creamy, with a sharp mustard tang and notes of dill, lemon, and paprika. It is a flexible dish, and every household in the South has a different variation. This vegan version is punchy and pronounced.

Lemon juice helps brighten this dish, but some may find in combination with the mustard is unnecessarily sharp.

Black salt adds an eggy flavor to the dish, omit if you do not like eggs in your potato salad. You may also wish to half the amount for a less pungent flavor.

Cuban Black Beans

Ingredients

Black beans

• 2 cups dried black beans, soaked overnight
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 poblano or cubanelle chili (or green bell pepper), chopped
• 1/4 tsp liquid smoke
• 1 tbsp cumin
• 1/2 tbsp coriander
• 1 tbsp sambal ulek (or hot sauce)
• 1 tbsp mushroom powder
• 1 tbsp vegetable stock base
• 6 cups water
• 1 tsp oregano

Optional Toppings

• nutritional yeast
• scallions
• avocado
• cilantro

Preparation

1: Heat oil in dutch oven. Add in onion, garlic, and chilies. Saute on medium-high heat for three minutes. Add in liquid smoke, cumin, coriander, and sambal ulek. Saute another three minutes or until onions are translucent and the peppers soft.

2: Add in the powdered mushrooms and stock base. Mix well then add in the water and cover. Bring to a boil then simmer one hour on medium-low heat. Stir periodically to ensure bottom of the pan does not burn. Add in oregano during the last fifteen minutes of cooking.

3: Serve with the optional toppings or your own.

Notes

This meal is traditionally served with brown rice and fried plantains.

Chili Lime Plantains

Ingredients

• 4 plantains
• 1/4 cup lime juice
• 1 tbsp maple syrup (or molasses)
• 1 chipotle chili in adobo sauce, chopped (optional)
• 1 tbsp adobo sauce (optional)
• 1 tbsp chili powder
• 1 tsp salt
• 1 tbsp corn starch
• 2 tbsp wheat flour
• 1 tbsp wheat germ
• canola oil for frying

Preparation

1: In a small pot or frying pan begin heating oil over medium-high heat.

2: Peel and cut the plantains into thick rounds, set aside.

3: For the batter add the wet ingredients into a small bowl: lime juice, syrup, chipotle, adobo sauce, chili powder, and salt. Mix well.

4: For the dry mix, in a separate bowl combine the cornstarch, wheat flour, wheat germ and mix. Combine the wet batter into the dry until thoroughly incorporated. Toss in the plantains and coat well.

5: Fry the plantains in batches. If using a large pan, no more than 8 or so rounds at a time to ensure they get that nice, crispy golden brown coating. If not deep frying, turn each round about 2 minutes through frying.

6: Once done frying transfer to a bowl lined with paper towels and let cool.

7: Serve.

Mushroom Gravy

Ingredients

• 3 tbsp. olive oil or vegan butter
• 1 small onion, chopped
• 1 chopped shallot
• 1 clove garlic
• 1 tsp. thyme
• ¼ tsp. sage (optional)
• ¼ tsp. cayenne pepper (optional)
• 6 oz. oyster mushrooms, sliced thin or diced
• 6 oz. shiitake mushrooms, sliced thin or diced
• ¼ cup dry sherry
• 1 tbsp. Worcestershire sauce
• 1 tbsp. brown sauce
• 1 tbsp. powdered mushrooms
• 2 tbsp. nutritional yeast
• 4 cups broth
• 1 ½ tbsp. flour
• 3 tbsp cold water
• ¼ tsp black pepper, ground

Preparation

1: Heat oil in sauce pan on medium-high heat. Add in onion, shallot, and garlic. Saute about 2 minutes.

2: Add in thyme, sage, cayenne pepper. Stir before adding mushrooms and continue to saute for 10 minutes or until mushrooms are browned.

3: Combine sherry, Worcestershire sauce, and brown sauce. Add to pot and cook until liquid evaporates down to a quarter reduction.

4: Combine broth with powdered mushrooms and nutritional yeast. Add to pot, bring to boil, and cook down to a half reduction, about 15 minutes.

5: Combine water and flour until smooth. Add to pot slowly stirring it into the gravy. Add pepper. Reduce heat to low and simmer until desired thickness or about 2 - 3 minutes.

6: (optional) Pour gravy into a blender for a smoother gravy if desired.

7: Serve.

Notes

While this particular recipe is very extravagant, incorporating a lot of flavors and ingredients it is very flexible and can be trimmed down into simple base components for creating other gravies and sauces. The resulting gravy will be a thick, hearty, with a chunky texture. A smooth, but thick gravy can be accomplished by blending the gravy.

Powdered mushrooms are easy to make and add a great umami flavor. Basically these are nothing more than dried shiitake, flower, or other mushroom of choice milled into a fine powder. You can find these dried mushrooms most Asian food stores and blend them yourself to make the powder.