EThe Ultimate Holiday Feast Subscriber Gift! FYH-2017-MargFlatbread-VegNews_Nov-Dec-Issueo_First.pdf 2 9/6/17 3:08 PM

C

M

Y

CM

MY

CY

CMY

K

Margherita Flatbread FYH-2017-MargFlatbread-VegNews_Nov-Dec-Issueo_First.pdf 2 9/6/17 3:08 PM

Appetizers,p.4 Entrées, p.6

C

M Carrot Bacon- Rustic Turkey & Y Wrapped Dates From bacon-wrapped dates Green Bean Tart CM welcome! to turkey Wellington to pumpkin MY ice cream pie, our Ultimate CY Holiday Feast is guaranteed CMY Sides, p.10 to leave you feeling very Desserts,p.13 K grateful and very stuffed. xo,

Margherita Flatbread

Sweet- Pumpkin Potato Swirl Ice Cream Mashed Potatoes Slab Pie

STYLING & PHOTOS BY KATE LEWIS & HEATHER POIRE The Ultimate Holiday Feast VegNews 3 4

Veg the appetizers News

VEGNEWS.COM

d Cranberry Chutney Cheese Ball Cheese Chutney Cranberry In a shallow bowl, add pecans and 3. Inashallow bowl, addpecansand slightly firm. aside tocoolfor20minutesor until cook for4more minutestothicken.Set stirring occasionally. Remove lidand for 8minutesoruntilsaucethickens, pepper, andginger. Cover andsimmer rice syrup, applecidervinegar, salt, minutes. Addcranberries, dates,brown oil, onions,andgarlic.Sautéfor2 saucepan over medium-low heat,add 2. For thechutney, intoa4-quart down sidesfrequently. Set aside. for 2minutesoruntilsmooth,scraping pepper, garlicpowder, andsalt.Blend 1 For thecheeseball: 6 Serves ENGEL BY BELL &JENNY HEATHER Cheese Ball Chutney Cranberry paste, Worcestershire, cashews, oil,sherry, cream cheese, speed blenderorfoodprocessor, add 1. For thecheeseball,intoahigh-

1 For chutney: thecranberry 1 1 1 1 1 1 1 1 1 1 1 1 / / / / / / / / / / / / 2 2 2 2 1 1 1 1 4 4 4 4 4 4 2 2 2 3 3 3

divided teaspoon salt teaspoon garlicpowder plus sauce teaspoon vegan Worcestershire teaspoons lightmisopaste cup vegan cream cheese teaspoons sherry melted tablespoons refined coconutoil, cups cashews , forserving sliced peppers,orotherraw sticks, Crackers, carrots, celery tablespoon grated ginger teaspoon blackpepper teaspoon salt tablespoon applecidervinegar cup brown ricesyrup cup dicedMedjooldates cups fresh orfrozen cranberries garlic clove, finelychopped cup finelychoppedwhiteonion teaspoons safflower oil cup roughly choppedpecans 1 / 8 teaspoonblackpepper, 1 / 4 teaspoon teaspoon

Kate Lewis 1 toss with remaining /8 teaspoon black until sugar is dissolved, being careful pepper. Add half of cheese mixture, Smoky Sweet Potato not to burn. Add almonds, chili flakes, make an indentation with spoon, and and salt and sauté for another minute 1 Bisque with Caramel fill with /2 cup chutney. Cover chutney to coat entire mixture. Remove from with remaining cheese mixture, then Chili Apple Topping heat to cool. Once cooled, add 1 to completely enclose chutney with BY CHAD & DEREK SARNO 2 tablespoons of caramel chili apple cheese. Place any remaining pecans on topping to each bowl of soup. Garnish outside of cheese. Wrap in plastic wrap, Serves 6 with mint leaves, chili oil, or sesame oil, form into a ball, and place in refrigerator For the bisque: and serve warm. for 2 hours to overnight or until firm. To 2 tablespoons olive oil serve, unwrap and pair with crackers or 2 cups diced onion crudités. 2 cups diced celery Arugula Salad with 6 garlic cloves, chopped Apples, Cranberries & Get Sauced 1 tablespoon chopped ginger Smoked Almonds 4 cups cubed, roasted sweet potatoes For a unique twist on BY JULIE HASSON cranberry sauce, double the 1 tablespoon whole raw cashews, cranberry chutney recipe and soaked overnight and drained Serves 4 serve as a side dish. 4 cups miso broth 8 cups arugula 1 tablespoon fresh thyme leaves 1 large apple, peeled, cored, 1 tablespoon sesame oil quartered, and thinly sliced 1 Carrot Bacon- 1 teaspoon coarse salt /3 cup dried cranberries 1 teaspoon black pepper 3 tablespoons lemon juice Wrapped Dates 1 teaspoon smoked paprika 3 tablespoons olive oil BY HEATHER BELL & JENNY ENGEL 1 2 cups unsweetened /4 teaspoon agave 1 Makes 18 2 bay leaves /4 teaspoon lemon zest 1 3 large purple carrots For the caramel chili apple topping: /4 teaspoon salt 1 1 /4 cup plus 2 teaspoons safflower oil, 1 tablespoon vegan /4 teaspoon black pepper divided 1 cup diced green apple 1 tablespoon finely minced shallots 1 2 teaspoons maple syrup 1 tablespoon brown sugar /2 cup chopped smoked almonds 1 2 teaspoons sherry vinegar /2 cup toasted and roughly chopped 1. In a large bowl, combine arugula, 1 /2 teaspoon liquid smoke almonds apples, and cranberries. In a small 2 teaspoons vegan Worcestershire 1 teaspoon chili flakes mixing bowl, combine lemon juice, olive 1 oil, agave, lemon zest, salt, pepper, and sauce /2 teaspoon coarse salt 3 shallots, and whisk well. /4 teaspoon smoked sea salt, divided Fresh mint leaves, chili oil, or 18 pitted Medjool dates sesame oil, for garnish 2. Sprinkle almonds over salad, drizzle with dressing, toss to combine, and 1. Using a peeler, peel 1. Preheat oven to 375 degrees. For serve immediately. carrots into long strips, beginning at the bisque, into a large soup pot over top of carrot and peeling down to tip. medium-high heat, add oil, onions, Repeat for all carrots. In a large bowl, celery, garlic, and ginger, and cook for 4 place strips, 2 teaspoons oil, maple minutes. Add sweet potatoes, cashews, syrup, sherry vinegar, liquid smoke, miso broth, thyme, sesame oil, salt, 1 Worcestershire, and /4 teaspoon pepper, and paprika and continue to smoked sea salt. Toss to coat, and cook over medium heat. Bring to a slow marinate for 30 minutes. simmering boil for 10 minutes, remove 2. Around each date, roll 1 carrot strip, from heat, and allow mixture to cool. and place on a plate. Set aside. 2. Into a high-speed blender, transfer Salad Swaps Use chopped, toasted hazelnuts 3. In a sauté pan over medium heat, cooled soup, add soy milk, and blend 1 +in place of the smoked almonds heat remaining /4 cup oil. Once hot, until smooth. Pour soup back into Add sliced persimmon in place wrapped dates in oil and cook pot, add bay leaves, and keep warm until golden and crisp, about 2 minutes until serving. + addition to the apple per side, rotating occasionally. Place 3. For the caramel chili apple topping, Swap dried cherries for on cooling rack and sprinkle with in a sauté pan over medium-high heat, + the cranberries 1 remaining /2 teaspoon salt. Serve warm. add butter, apples, and sugar. Sauté

The Ultimate Holiday Feast VegNews 5 6

Veg Rustic Turkey & Green Bean Tart News

VEGNEWS.COM the entrées d

Kate Lewis FYH-2017-VegNews_3AdsO-1.pdf 1 9/7/17 8:51 AM

6. Preheat oven to 425 degrees. Into a Rustic Turkey & mixing bowl, add cashew cream, cubed Green Bean Tart seitan, and parsley, and mix to combine. BY BRIAN PATTON 7. Remove dough from refrigerator, unwrap, and place on a floured surface. Serves 8 Roll out to a 12-inch circle, and line a For the crust: large baking sheet with parchment 1 paper. Roll dough onto rolling pin and 1/2 cups all-purpose flour transfer to baking sheet. Spread seitan 1/ cup vegan butter, cubed and chilled 2 mixture in an even circle on crust, 7 tablespoons chilled, dry white wine leaving a 1-inch margin around edges. For the filling: 8. Spread green beans on top of mixture 2 tablespoons vegan butter, divided in an even layer, and gently press. Fold 2 cups sliced leeks edges of outer crust over edge of filling, 1 tablespoon fresh rosemary pleating as you go around. Brush edges 1 with soy milk, and place tart in oven for /2 teaspoon salt, divided 1 30 minutes, until golden. /2 cup raw cashews 1 9. Let rest 15 minutes, then garnish with 1/4 cups chicken-style stock 1 cranberries, almonds, and lemon zest. 1/2 cups green beans, stems trimmed Cut into 8 slices, and serve immediately. 1 /4 teaspoon white pepper 2 cups Turkey-Style Seitan, chopped into bite-sized cubes (see p.8) Time Saver C 2 tablespoons chopped Italian parsley The seitan, dough, and cashewM 2 tablespoons unsweetened soy milk cream can all be made in advance 1 Y /4 cup dried cranberries and stored in airtight containers. 1 /3 cup roughly chopped, roasted Simply sauté the green beansCM and

almonds assemble just before baking.MY 1 /2 teaspoon lemon zest CY

1. For the crust, in a food processor, add CMY flour and butter. Pulse until a crumbly consistency is reached. Add wine, Cauliflower & PotatoK 1 tablespoon at a time while continuing Herb Pie to pulse, until a sticky ball forms. BY CHAD & DEREK SARNO 2. Onto a floured surface, place dough and form into a 5-inch disc. Wrap in Serves 4 plastic and refrigerate for at least 30 For the gravy: minutes. 3 cups large cauliflower florets 1 3. For the filling, into a small pot over /4 cup garlic cloves medium heat, melt 1 tablespoon butter. 1 3 cups quartered Brussels sprouts Add leeks, rosemary, and /4 teaspoon 1 /4 cup vegetable oil salt. Cook for 5 minutes or until leeks 1 are tender. Add cashews and stock, /4 cup whole raw cashews, soaked cover, and simmer for 10 minutes. overnight and drained 1 4. In a wide skillet over high heat, melt 1/2 teaspoons black pepper 1 remaining 1 tablespoon butter. Add 1/2 teaspoons granulated onion 1 green beans and remaining /4 teaspoon 1 teaspoon salt salt, and sauté for 4 minutes or until 1 cup unsweetened soy milk browned and tender. Transfer to a bowl 1 /4 cup sherry to cool. 1 teaspoon smoked paprika 5. Into a high-speed blender, transfer cashew-leek mixture, add white pepper, For the filling: and purée until smooth to make a 3 cups water cashew cream. 2 cups diced Russet potatoes, peeled

The Ultimate Holiday Feast VegNews 7 2 tablespoons vegetable oil 5. For the breadcrumb topping, in a 1 cup roughly chopped white onion medium bowl, add all ingredients, toss Turkey Wellington 2 cups chopped celery well, and sprinkle evenly over casserole. BY BRIAN PATTON Bake for 25 to 30 minutes until golden 1 cup quartered cremini mushrooms Serves 8 brown and garnish with remaining 2 1 1 /2 cup julienned shiitake mushrooms teaspoons each of fresh rosemary, /2 cup cooked porcini mushrooms 1 tablespoon plus 2 teaspoons thyme, and sage. 1 cup chopped walnuts 1 chopped fresh rosemary, divided /4 teaspoon salt 1 tablespoon plus 2 teaspoons 1 /8 teaspoon black pepper chopped fresh thyme, divided Turkey-Style Seitan 1 9 x 9-inch sheet vegan puff pastry, 1 tablespoon plus 2 teaspoons minced BY BRIAN PATTON thawed fresh sage, divided Serves 8 2 tablespoons Dijon mustard 2 fresh bay leaves 1 Russet potato, peeled and cut into 1 Turkey-Style Seitan loaf 1 teaspoon coarse salt 1-inch cubes 2 tablespoons soy milk 1 1/2 teaspoons black pepper 6 garlic cloves For the breadcrumb topping: 1. Into a food processor, add 1 cup chicken-style stock, cold or at mushrooms, walnuts, salt, and pepper. 1 cup toasted panko breadcrumbs room temperature Pulse until a crumbly meal is achieved. 2 tablespoons melted vegan butter 2 tablespoons olive oil Spread mixture onto a wide shallow 1 /4 cup chopped fresh flat leaf parsley 2 cups vital flour plate. 1 teaspoon smoked paprika 1 tablespoon poultry 2. Preheat oven to 375 degrees. On a 1 teaspoon coarse salt 4 tablespoons chickpea flour lightly floured surface, roll puff pastry to 1 1 /4-inch thickness. 1. Preheat oven to 375 degrees. Toss /4 cup 1 3. Rub mustard onto the Turkey- cauliflower, garlic, and Brussels sprouts /4 teaspoon black pepper 1 Style Seitan loaf, then roll in walnut- with oil, place on a baking sheet, and 1/4 teaspoons salt roast for 25 minutes. mushroom mixture, coating entire 1. Into a small pot, add potatoes and surface, and press firmly to set mixture 2. Into a high-speed blender, add garlic, and cover with cold water. Bring in place. Immediately place seitan cauliflower, garlic, cashews, pepper, to a boil then reduce to a simmer. in center of puff pastry and fold over granulated onion, and salt, and blend Cook for 9 minutes or until potatoes long sides. Trim or pinch ends to seal, on low. Add soy milk, sherry, and are soft, drain, and let cool. Into a food if necessary, and place puff pastry- paprika, and blend on high for 2 to 3 processor, add potatoes, garlic, stock, covered seitan seam-side down on a minutes until smooth. Set aside. and oil, and purée until smooth. lined baking sheet. 3. For the filling, preheat oven to 375 2. In a medium mixing bowl, add vital 4. Brush top and sides of puff pastry degrees. In a medium-sized pot, add wheat gluten flour, poultry seasoning, with soy milk, and cut several slits on water and bring to boil. Once boiling, chickpea flour, nutritional yeast, black top to allow steam to escape. Bake for add potatoes and blanch until al dente. pepper, and salt, and whisk to combine. 40 minutes until golden. Let rest 10 Drain, and set aside. With a spatula, fold potato mixture minutes before slicing, and serve warm. 4. In a cast-iron pan over medium heat, into gluten flour mixture. Once a single add oil, onions, celery, and mushrooms mass starts to form, use hands, and mix and sauté for 2 minutes or until slightly until no more dry spots remain. Cover browned, then turn off heat. In a large bowl with a clean towel and let rest for casserole dish, add reserved Brussels 15 minutes. Puff Magic sprouts, potatoes, 1 tablespoon Most commercially made puff 3. Form dough into an oblong loaf, and rosemary, 1 tablespoon thyme, 1 pastry is actually vegan, and loosely wrap in foil, leaving an inch of tablespoon sage, bay leaves, salt, room for expansion. Twist ends and tuck can be found in the freezer and pepper, and stir well. Slowly add excess foil under loaf. section of many grocery stores. cauliflower gravy to cover vegetables. 4. Using a steamer basket, steam seitan for 1 hour. Remove from heat, and let cool completely before unwrapping foil. Slice and serve warm. If preparing Turkey-Style Seitan for Turkey Wellington, keep seitan intact.

8 VegNews VEGNEWS.COM

Kate Lewis Turkey Wellington Turkey The Ultimate Holiday Feast Ultimate The

Veg News

9 10

Veg broth better. Ifyour bread for a sturdier bread like a for asturdier bread likea bread you prefer, butopt can be made in advance can bemadeinadvance vegetable broth mixture stuffing since it absorbs stuffing sinceitabsorbs Use any combination of Use anycombinationof refrigerator before use. Stale bread is ideal for Stale bread isidealfor cubes on a sheet pan cubes onasheetpan in a250-degree oven and stored in airtight and stored inairtight the sides News the stuff of legends the stuffoflegends is fresh, bake bread is fresh, bakebread Make your stuffing Make your stuffing baguette orboule. Advance prep Chef's Tips Bread winner The wild rice and The wildriceand containers in the containers inthe Break bread with thesetips. for 30minutes.

VEGNEWS.COM d

Cauliflower & Wild Rice Stuffing Rice Wild & Cauliflower

Kate Lewis FYH-2017-VegNews_3AdsO-2.pdf 2 9/6/17 4:18 PM

Cauliflower & Rosemary Porcini- Wild Rice Stuffing Coffee Gravy BY BRIAN PATTON BY BRIAN PATTON Serves 8 Makes 6 cups 1 1 tablespoon vegan butter, plus more 1 ounce (about /2 cup) dried porcini for greasing casserole dish mushrooms 1 /2 cup diced carrot 6 cups chicken-style stock 1 1 /2 cup diced celery /2 cup vegan butter 1 /2 cup diced onion 4 garlic cloves, smashed 1 /2 teaspoon salt 2 fresh rosemary sprigs 1 1 /4 teaspoon pepper /2 cup all-purpose flour 3 2 cups chicken-style stock /4 cup brewed hot or cold coffee 4 sprigs fresh sage 1 teaspoon sugar 4 sprigs fresh thyme 1. Into a medium pot over medium-high 2 sprigs fresh rosemary heat, add mushrooms and stock. Bring 8 garlic cloves, smashed to a boil, then turn off heat, and allow 1 teaspoon ground fennel seed mushrooms to steep for at least 20 minutes. 6 cups day-old baguette cubes (see “Chef’s Tips”) 2. Using a fine mesh strainer, strain 1 mushrooms, reserving broth andC /2 cup cooked and cooled wild rice

mushrooms. Once cool enough Mto 3 cups cauliflower florets handle, squeeze mushrooms to release 2 tablespoons chopped fresh Italian as much liquid as possible, andY reserve parsley for Turkey Wellington or anotherCM recipe.

1. Into a medium saucepan over 3. Into a medium saucepan overMY medium heat, melt butter and add medium heat, melt butter, and add CY carrot, celery, onion, salt, and pepper. garlic and rosemary. Cook for 2 minutes, Cook for 4 minutes or until tender. Add then stir in flour to make a roux.CMY Cook stock, sage, thyme, rosemary, garlic, roux for 2 to 3 minutes until a blondeK and fennel. Simmer over medium-low color is achieved, then slowly stir in heat for 8 minutes. Discard garlic reserved broth, coffee, and sugar. cloves and herb stems, and set aside. Simmer for 8 to 10 minutes or until 2. Preheat oven to 375 degrees. Into thickened. Remove rosemary and garlic, a large mixing bowl, add baguette and discard both. Keep warm and serve cubes, wild rice, cauliflower, parsley, with Turkey Wellington. and stock mixture. Mix to combine and let rest for 5 minutes to allow bread to absorb liquid. 3. Rub a thin layer of butter on inside of a casserole dish. Pour stuffing into dish and spread out evenly. Bake for 40 minutes, remove from oven, and let rest 10 minutes. Serve immediately.

'Shroom Swaps If you’re not able to find porcini mushrooms, substitute dried shiitake mushrooms instead.

The Ultimate Holiday Feast VegNews 11 12 parchment-lined bakingsheet.Bake45 times allaround, andplace ona potatoes andsweet potatoesafew 2. With afork,deeplypierce Russet stir, andsetaside. medium bowl, addvinegarandmilk, 1. Preheat oven to425 degrees. Ina 1 8 Serves BY PATTON BRIAN Mashed Potatoes PotatoSweet Swirl 2 1 1 1 1 1 / / / / / 4 1 1 1 2 2 2 2 2

Veg tablespoon applecidervinegar teaspoon whitepepper cup meltedvegan butter teaspoon allspice teaspoon ground ginger teaspoons salt,divided pound sweet potatoes pounds Russet potatoes milk atroom temperature, divided cups plainunsweetened almond squash or pumpkin purée for squash orpumpkinpuréefor Substitute baked kabocha Substitute bakedkabocha News the sweet potatoes. Swirl Swap

VEGNEWS.COM in remaining 1 into potatoesuntilincorporated. Stir 5. Usingarubberspatula,foldbutter remaining potatoes. bowl, anddiscard skin.Repeat with down. Push potatothrough ricerinto halved Russet intopotatoricer, cutside 4. Over alarge mixingbowl, placea allspice. Blenduntilpuréed. mixture, add sweet potatoes, and roughly chop. Inafoodprocessor, 3. Remove skinfrom sweet potatoes, excess steamtoescape. potatoes inhalflengthwisetoallow from oven andimmediatelycutRusset easily passesthrough center. Remove minutes to1hour, untilaparingknife together. immediately. Serve mixing mashedandsweet potatoes create aswirleffect,without completely several timesinaclockwisemotionto wooden spoonorspatula,stirpotatoes remaining sweet potatopurée. With a mashed potatoes,andtopwith potato puréeover top. Addremaining potatoes andspoonhalfofsweet bowl, addhalfofmashed 6. Inaserving teaspoons salt. mixture, white pepper, andremaining 2 1 / 2 teaspoonsalt,ginger, and

1 /

4 s

cups almond milk cupsalmondmilk e

o

t

a

t

1 o

/ P

4 d

cup almond milk cupalmondmilk e

S

h

s w

a

ee

e

M

t l

r P i o w t S a

t o Makes 2cups HASSON BY JULIE Simple SmokyGravy before serving. before serving. over low heatfor5to10 minutes refrigerate gravy andwarminsaucepan immediately.serve Alternatively, 4. Remove saucepanfrom heatand thickened, continuingtowhisk. Cook for6minutesoruntilgravy is medium heat,whiskingcontinuously. seed mixture. Bringtoasimmerover 3. Inalarge saucepan,poursunflower is completelysmooth. ingredients. Blendonhighuntilmixture toasted sunflower seedsand remaining 2. Intoahigh-speedblender, add set aside. not toburn.Remove from heatand medium-brown incolor, beingcareful minutes. Stir often,untilseedsare 4 add sunflower seedsandtoastfor 1. Inaskilletover medium-highheat,

3 1 1 1 1 1 1 / / / / / / / 2 Instead, opt for a potato ricer or food Instead, optforapotatoricerorfood 1 1 4 4 4 2 3 3 3

mill tokeepspudslightandfluffy. release too much starch into your release toomuchstarchintoyour For large gatherings,doublethe and keep warm in a slow cooker and keepwarminaslow cooker A traditional potato masher will A traditional potatomasherwill teaspoon driedrubbedsage teaspoon granulated onion cup soy sauce cup nutritionalyeast flakes cup oatflour cup plainunsweetened soy milk cups water cup raw sunflower seeds teaspoon liquidsmoke teaspoon blackpepper recipe for Simple Smoky Gravy recipe forSimpleSmokyGravy potatoes, makingthempasty. until ready toserve. Gravy Boat Mash Up

Kate Lewis Heather Poire the desserts

d

H

o

l

i

d

a

y

C

r

a

n

b

e

rr

r

y

C

h

ee

e

s

e

c

a

k e The Ultimate Holiday Feast Ultimate The

Veg News

13 and orange zest and bring to a boil. and orange zest andbringtoaboil. add cranberries, orange juice,sugar, small saucepanover mediumheat, 1 For thecrust: 8 Serves BY SOBON JACKIE Cheesecake Holiday Cranberry 14 4. topping. minutes ofchilling,prepare cranberry Refrigerate for4hours.Inthelast30 knife around edgesofcaketorelease. Remove from oven, andslideathin 55 minutes,oruntiltopislightlygolden. 3. Placepaninoven andbakefor50to excess airbubbles. springform panandtapfirmlyto release Pour filling over thecrustin all ingredients andpuréeuntilsmooth. 2. For thefilling,intoablender, place until even across pan. springform panandpress down firmly when pinched. Transfer crustto evenly combinedandholdstogether sugar, andsalt.Pulse untilmixture is place graham cracker crumbs,butter, springform pan.Intoafoodprocessor, degrees andlightlygrease a9-inch 1. For thecrust,preheat oven to325 For thecheesecakefilling: For topping: thecranberry 1 / 1 1 1 1 1 1 1 1 / / / / / / / / 16 2 2 2 3 3 3 1 1 1 1 4 4 4 2 2 2 3 3 For the cranberry topping, into a For thecranberry topping,intoa

Veg cup plainunsweetened (12-ounce) packagefirmsilkentofu cups raw cashews teaspoon salt cup sugar cup cubedvegan butter (see “Cracked Up”) cups vegan graham cracker crumbs teaspoon arrowroot powder tablespoons water teaspoon orange zest tablespoons sugar cup orange juice cups fresh orfrozen cranberries teaspoon salt teaspoon vanilla extract tablespoons arrowroot powder tablespoons lemonjuice cup sugar cup maplesyrup News

VEGNEWS.COM cooled cheesecakeandserve. 6. Spread cooledcranberry toppingover plate tocoolinrefrigerator. thick. Transfer toashallow bowl orlarge cranberry mixture andsimmeruntil Quickly stirarrowroot mixture into and arrowroot powder untilcombined. in asmalldish,whisktogetherwater 5. Oncecranberries have softened, occasionally. simmering for10 minutes,stirring Cover andadjustheattomedium-low, 1 For thepumpkinicecream: 12 Serves BY SOBON JACKIE Slab Pie Pumpkin Ice Cream blender, addall ingredients except 1. For thepumpkinicecream, intoa For crust: theshortbread For thechocolate ganache: 2 1 3 3 3 1 1 1 1 1 1 1 1 1 / / / / / / / / / / / / 2 2 2 3 1 1 4 4 4 4 4 4 2 2 2 2 2 2

cups plainpumpkinpurée milk (13.5-ounce) cansfull-fatcoconut teaspoon xanthangum teaspoon ground nutmeg teaspoon ground ginger teaspoon ground cloves teaspoon salt teaspoons ground cinnamon cups brown sugar cup vegan milk cup vegan chocolatechips Cooking oilspray, forgreasing cups all-purposeflour teaspoons vanilla extract cup vegan milk cup vegan butter, room temperature cup sugar tablespoons hotwater cup ground flaxseeds Vegan graham crackers without honey can be hard to find. Chef honey canbehard tofind.Chef Jackie likes using Kinnikinnick Jackie likesusingKinnikinnick Crackers, agluten-free brand. Smoreables Graham Style Smoreables Graham Style Cracked Up to roughly 12 x15inchesanda and arolling pin.Roll crust shortbread work spaceandlightlyfloursurface dish. Layalarge pieceofwaxpaperon lightly grease an8x11-inchbaking 5. Preheat oven to375 degrees, and refrigerate for1hour. a doughball,wrap inplasticwrap, and but stickstogetherwhenpressed. Form medium speeduntildoughiscrumbly 4. Siftflourandaddtostandmixer at milk, andvanilla, andbeatuntilfluffy. While mixing,addflaxseedmixture, and butterathighspeedfor1minute. a standorhandheldmixer, beatsugar set for5minutes,andaside.Using bowl, combineflaxseeds andwater. Let 3. For crust,inasmall theshortbread necessary. instructions, workinginbatchesif maker according tomanufacturer’s minutes. Alternatively, useanicecream to break every 30 upicecrystals 3 hours,pressing icecream mixture plastic zip-topbagandfreeze for2to 2. Pour mixture intoa gallon-size to mixture andblenduntilthickened. completely smooth.Addxanthangum xanthan gum,andpuréeuntil even inthickness. excess dough,andmakesure crustis gently press crust flat into dish. Trim any rolled-out dough,carefully flip over, and thick. Place bakingdishupside-down on super fluffy. Itcanbefoundatmost natural foodstores andonline. xanthan gum makes ice cream xanthan gummakesicecream A powerful thickening agent, A powerful thickeningagent, Ice CreamSecret 1 / 4 -inch -inch

Kate Lewis FYH-2017-VegNews_3AdsO-3.pdf 3 9/6/17 4:19 PM

Pumpkin Ice Cream Slab Pie

6. Pierce holes in crust with fork and bake for 25 to 30 minutes or until lightly golden. Remove from oven and cool for 30 minutes. Cookbook Team 7. For the chocolate ganache, in a small bowl, place chocolate chips and milk. Place bowl over a pot of boiling water and stir Heather Bell and Jenny until chocolate has melted. Alternatively, Engel (sporkfoods.com) microwave chips and milk for 30 seconds, and are sisters, authors of Spork- then whisk together until smooth. Reserve Fed and Vegan 101, and 3 tablespoons ganache for drizzling. Spread co-owners of Spork Foods. remaining ganache evenly over pie crust, and set in refrigerator or freezer for 5 minutes. 8. To assemble, take ice cream out of freezer Julie Hasson and break into chunks while in bag. In a food (juliehasson.com) is a cookbook processor, pulse half of ice cream mixture author who runs gluten- until smooth. Transfer smooth ice cream to free baking mix company pie crust, and repeat process with remaining Julie’s Original. ice cream chunks. 9. Once pie crust is filled, place reserved ganache in a small zip bag, cutting a very Kate Lewis (kk-lewis.com) is an small hole in the corner to be used as a piping Ohio-based food photographer bag. Drizzle ganache over ice cream, and and stylist whose work has been place pie in freezer for 30 minutes before published in several prominent serving. If freezing overnight, thaw 30 to 40 cookbooks, magazines,C minutes before serving. and websites. M

Y

Brian L. PattonCM

(thesexyvegan.com) is aMY chef, multimedia personality, and CY The Recipes author of Sexy’s Best, Vol. 3: CMY Appetizers Vegan Filet Mignon. Arugula Salad with Apples, K Cranberries & Smoked Almonds 5 Carrot Bacon-Wrapped Dates 5 Heather Poire (sunday Cranberry Chutney Cheese Ball 4 morningbananapancakes. Smoky Sweet Potato Bisque with yummly.com) is the creator Caramel Chili Apple Topping 5 and photographer behind the blog Sunday Morning Entrées Banana Pancakes. Cauliflower & Potato Herb Pie 7 Rustic Turkey & Green Bean Tart 7 Turkey-Style Seitan 8 Chad and Derek Sarno Turkey Wellington 8 (wickedhealthyfood.com) are professional chefs, educators, Sides and authors of the forthcoming Cauliflower & Wild Rice Stuffing11 Wicked Healthy Cookbook. Rosemary Porcini-Coffee Gravy 11 Simple Smoky Gravy 12 Sweet Potato Swirl Mashed Potatoes 12 Jackie Sobon (veganyackattack.com) is the Desserts author of Vegan Bowl Attack!, Holiday Cranberry Cheesecake 14 a blogger, and professional Pumpkin Ice Cream Slab Pie 14 food photographer.

The Ultimate Holiday Feast VegNews 15 FYH-2017-ShepperdsPie-VegNews_Nov-Dec-Issueo_Second.pdf 1 9/6/17 3:46 PM

C

M

Y

CM

MY

CY

CMY

K

R u s t i c

S h e p h e rd ’s P ie