A Vegan Holiday Feast

A VEGAN HOLIDAY FEAST Recipes by chefs Philip Gelb, Colleen Patrick-Goudreau, Barry Horton, and Bryant Terry and distiller Farid Dormishian Illustrations by Julia Cost ulia Cost’s little bears love to work in the garden and cook with the season's best produce. JFor the holidays, they asked some of their favorite local vegan chefs if they would share a few of their best plant-based recipes for a healthy and delicious seasonal feast. menu polka dot cocktail from Farid Dormishian of Falcon Spirits Pecan Mousse and Sweet Potato Chips and Garlic Mashed Potatoes with Mushroom Gravy from Sanctuary Bistro Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios and Harvest Stuffed Acorn Squash from Colleen Patrick-Goudreau glazed carrot salad and Shredded Beet, Apple, and Currant Salad from Bryant Terry Pie and Chai from Philip Gelb Lehua looks through the bears’ cookbook collection for her favorite vegan holiday recipes. 40 Winter Holidays 2017 EDIBLE EAST BAY Julia Cost on the bears: I acquired the little bears one by one as a child and named each after a plant that shares its color. The foods I served to the bears came from plants in my family’s garden on Maui, where I grew up. The bears enjoyed many feasts outdoors on lava rocks be- side a pond. After they ate, they might go sailing on boats made from hydrangea leaves or banana flowers. A nook in a tree was their woodsy cabin, a pile of rose petals was a perfect pillow, a folded geranium leaf could be a comfortable chair, a found seashell was a luxurious bathtub. Through play with the bears I developed a practice of exploring the natural world and finding ways to coexist with what I found. Even now, with the little bears tucked into a box in my art studio, I see the world around me in part from the bears’ perspective. —Julia Cost Periwinkle helps Julia illustrate the natural world around them. distiller Farid's polka dot citrus cocktail Serves 1 2 ounces Botanica Spiritvs Gin (or gin of choice) 1 blood orange 1 Meyer lemon (Farid says, “Try bergamot orange instead for a killer fragrant cocktail.”) 3 ounces Q Tonic (Use this for a vegan drink, since it’s sweetened with agave nectar. Otherwise, use your favorite tonic.) At Falcon Spirits 1 sprig rosemary (pick a fresh, young sprig) Distillery in Richmond, craft Slice the blood orange in half. Thinly slice one half for distiller Farid garnish, then squeeze the other half to produce about 1 Dormishian creates ounce juice. Do the same thing with the lemon to produce Barrel Aged Gin, garnish and about ¼ ounce of juice. Botanica Spiritvs Line the sides of a collins glass with the orange and lemon Gin, Amaro slices to create a polka dot pattern. Then fill the glass with Aplomado, and ice, taking care not to disturb the citrus slices. Combine the seasonal liquors. gin, citrus juice, and tonic in a cocktail shaker and pour into botanicagin.com the citrus-lined glass. Dress with a sprig of rosemary. Marigold gets a cocktail ready for one of the grownups. Don’t fall in, Marigold! edibleeastbay.com Winter Holidays 2017 41 Chef Barry Horton and Jennifer Jones Horton of Sanctuary Bistro in West Berkeley offer these holiday recipes from their new cookbook: Sanctuary Bistro's Recipes for Everyday Living: an Easy and Loving Approach to Gluten-Free Veganism. The restaurant hosts monthly benefit dinners for nonprofits as well as community nights to promote small local businesses. sanctuarybistro.com Chef Barry's Pecan Mousse and Sweet Potato Chips 2 cups pecans 1 small yellow onion, diced small 3 tablespoons maple syrup Salt and pepper Safflower or vegetable oil 1 sweet potato, thinly sliced on the bias To make the mousse: Preheat oven to 350°. Place the pecans on a baking sheet and bake in the preheated oven for 8 minutes. Julia named her three white bears Pikake, Vanilla, and Ginger after plants she loved while growing up in Hawaii. Here, Pikake prepares potatoes in the bears’ kitchen. Caramelize the diced onion by heating 1 tablespoon oil to medium-high in a sauté pan. Add the diced onion and Chef Barry’s Garlic Mashed Potatoes with Mushroom Gravy lower heat to medium-low, stirring occasionally until the onion has Garlic Mashed Potatoes Mushroom Gravy become a rich golden brown. 1 head garlic ¼ cup vegan butter Place caramelized onions in the jar of a 1 tablespoon olive oil 1 onion, small dice blender along with the toasted pecans 6 medium russet potatoes, large dice 1 cup crimini mushrooms, chopped and maple syrup. Blend the mixture, 3 tablespoons vegan butter Several sprigs fresh thyme (use leaves and adding water as needed to get a ¼ cup hemp milk discard stems) smooth consistency. Season to taste ¼ cup brown rice flour with salt and pepper. Salt and pepper 1 teaspoon salt To make the chips: In a pot, heat as Preheat oven to 400°. Slice the top off 1½–2 cups vegetable broth much oil as you need to keep the chips the garlic head to expose the tips of the 1 tablespoon nutritional yeast submerged. A cooking thermometer cloves. Brush the bulb with olive oil, wrap in is recommended to keep the oil aluminum foil, and bake for 30 minutes. Salt and pepper to taste temperature at 375°. Using metal tongs, place each sweet potato slice in Place diced potatoes in a large pot of cold Melt the vegan butter in a large skillet over the oil. You can add as many as will fit water. Bring to a boil, then reduce to a medium heat. Add diced onion and sauté with room around each. They will float simmer, cooking until fork tender, about 25 2 minutes. Add chopped mushrooms and and change color fairly quickly. Fry the minutes. Remove from heat, drain potatoes, thyme leaves and cook until mushrooms sweet potato chips until crispy and and place in a mixing bowl. are tender. Stir in the flour and salt and golden on both sides. Place on a paper sauté for another minute. Then slowly add towel to drain excess oil and to retain Remove the baked cloves of garlic from the vegetable broth, stirring and simmering until crispness. peel by squeezing them into the bowl of mixture thickens. Remove from heat, stir in potatoes. Add the vegan butter and hemp nutritional yeast, and season with salt and Scrape the mousse into a serving bowl milk and mash until thoroughly mixed. Add pepper to taste. and serve with the sweet potato chips. salt and pepper to taste. 42 Winter Holidays 2017 EDIBLE EAST BAY chef colleen's Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios Serves 4 to 6 1½ pounds Brussels sprouts (about 40 sprouts), ends trimmed and cut in half, if large 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper, freshly ground 2 tablespoons nondairy butter, such as Earth Balance 4 small-medium yellow onions, thinly sliced 1 teaspoon sugar ½ cup pistachios Preheat oven to 425°. Place the Brussels sprouts, olive oil, salt, and pepper in a large bowl. Toss to coat. Pour onto a baking sheet, and place on center oven rack. Roast 20 to 40 minutes, shaking pan several times for even browning. Brussels sprouts should be dark brown when done. Meanwhile, in a large skillet or sauté pan, melt the nondairy butter over low-medium heat. Add the onions and sugar; cook, stirring occasionally, until onions turn dark golden brown and are caramelized, about 30 minutes. While the onions and Brussels sprouts are cooking, toast the pistachios at 200° in a toaster oven for 3 to 4 minutes. Let cool, and coarsely chop. Toss cooked onions and Brussels sprouts with the toasted pistachios and serve hot or at room temperature in a pretty serving bowl. Fuchsia and Pansy hope to be recruited to play with the Warriors in 2018. Harvesting Brussels sprouts is good practice. 44 Winter Holidays 2017 EDIBLE EAST BAY chef colleen's Harvest-Stuffed Acorn Squash Serves 8 4 acorn squash, halved lengthwise and seeds Meanwhile, in a sauté pan, cook the removed chopped onions in olive oil (or water) until 1 tablespoon olive oil (may substitute 2 transparent. Add the celery and sauté a tablespoons water for sautéing) couple of minutes. Remove from heat, and add to a large mixing bowl, along with 2 medium onions, chopped the cooked rice, pecans, apricots, and/or 4 stalks celery, diced raisins, ginger, cinnamon, cardamom, cloves, 1½ cups cooked brown rice pepper, and salt. Adjust seasonings, as 1 cup cooked wild rice necessary. 1 cup raw or toasted pecans, coarsely Remove the squash from the oven, spoon chopped (or walnuts, almonds, or out some of the cooked squash, and chestnuts) combine this squash flesh with the rest of Award-winning author of seven ½ cup diced dried apricots and/or raisins the ingredients. Be sure to scrape only a little; you want to leave some squash in the cookbooks, Colleen Patrick- 2 teaspoons ground ginger Goudreau is a well-known animal shells, too. 1 teaspoon ground cinnamon rights advocate and spokesperson ½ teaspoon ground cardamom Press the rice mixture into each squash for veganism. She’s a regular contributor to National Public ¼ teaspoon ground cloves cavity, mounding the rice as much as possible. (Depending on how large the Radio, hosts the podcasts Food Freshly ground pepper, to taste squash are, you may end up with some for Thought and Animalogy, and is a frequent TV guest. These ½ teaspoon salt, or to taste leftover rice mixture, which makes a great recipes are from The Vegan Table: side dish by itself.) Maple syrup (optional) 200 Unforgettable Recipes for Entertaining Every Guest at Every Preheat oven to 375°.

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