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 prac- tice 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°. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly Occasion from Fair Winds Press tender. Remove the foil in the last 10 2009, reprinted with permission. Place the squash halves, cut-side down, onto colleenpatrickgoudreau.com nonstick baking sheets. There is no need minutes of baking. to oil the squash. Bake for 30 minutes. The squash may not be fully fork-tender, but it Drizzle a small amount of maple syrup will eventually be returned to the oven to (optional) on each squash half just before cook all the way through. serving.

Clover and Mango always sign up for the heavy lifting jobs. Why join a gym when you can work out in the garden!

edibleeastbay.com Winter Holidays 2017 45 The bears know that a lot of artistry chef bryant’s Glazed Carrot Salad goes into cooking. Periwinkle and Maple Reprinted with permission from Afro-Vegan by Bryant Terry, © 2014. Published by prefer paintbrushes to spray cans, and Ten Speed Press, a division of Penguin Random House, Inc. Clover (opposite) opts for a sculptor’s chisel over a noisy chain saw. Yield: 6 to 8 servings

1½ pounds carrots (about 10 edges of each piece to form a rough medium carrots) rectangle, then quartering each 1 tablespoon plus ½ teaspoon rectangle lengthwise. (Compost the coarse sea salt scraps or save them for another use.) 2 tablespoons peanut oil When the water is boiling, add 1 1 tablespoon freshly squeezed tablespoon salt, then the carrots. lemon juice Blanch for 1 minute. Drain well, then 2 teaspoons maple syrup pat carrots dry with a clean kitchen towel. 1 teaspoon ground cinnamon 1 clove garlic, minced Put the oil, lemon juice, maple syrup, 1 teaspoon cumin seeds, toasted cinnamon, garlic, cumin seeds, and remaining ½ teaspoon salt in a large ¼ cup packed chopped cilantro bowl and mix well. Add carrots and 2 tablespoons roasted peanuts, toss until evenly coated. Transfer to crushed the lined pan (no need to clean the 2 tablespoons chopped fresh mint bowl). Cover with aluminum foil and bake for 10 minutes. Remove foil, Preheat oven to 425°. Line a large gently stir with a wooden spoon, roasting pan with parchment paper. then bake uncovered for about 10 minutes, until carrots start to brown. Put about 12 cups of water in a large pot and bring to a boil over high Return carrots to the bowl. Add the heat. Meanwhile, cut the carrots cilantro and toss gently to combine. into sticks by cutting them in half Serve garnished with the peanuts crosswise, trimming away the and mint.

Bryant Terry, chef in residence at San Francisco’s Museum of the African Diaspora, is a powerful activist working toward a just and sustainable food system. Honored with a James Beard Foundation Leadership Award, Terry has Vanilla (or is that Ginger?) brings some published four books. bryant-terry.com homemade vegan holiday treats to her friend Cinnamon.

46 Winter Holidays 2017 EDIBLE EAST BAY Urban Village Farmers Markets chef Bryant's Shredded Beet, FOROPEN ALL OF YOUR Apple, and Currant Salad HOLIDAY NEEDS Reprinted with permission from Bryant Terry’s Vegan Soul Kitchen Serves 8 Every Week, Rain or Shine

2 large fresh beets, peeled 2 large tart apples, cored, peeled ¼ cup apple juice 2 teaspoons apple cider vinegar 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ½ cup currants

Coarsely shred beets and apples on box grater or food processor fitted with large grater attachment. Combine in large mixing bowl and set aside.

Heat apple juice in small saucepan or skillet over high heat until boiling. Cook until reduced to 1 tablespoon, about 3 minutes. Transfer to medium mixing bowl. Add apple cider vinegar to reduced apple juice. Slowly drizzle in olive oil while whisking constantly. Season to taste with salt and pepper.

Drizzle dressing over shredded beets and apples, add currants, and toss to coat. Serve immediately.

edibleeastbay.com Winter Holidays 2017 47 Chef Philip's CHOCOLATE PECAN PIE Pie and Chai Yield: 1 9-inch pie

Crust 11⁄3 cups all-purpose flour For the crust: Combine flour and salt in a bowl. Cut in the coconut oil ¼ teaspoon sea salt with a pastry blender or two knives until it looks like little beads. 1⁄3 cup coconut oil, solid, cut Combine tahini and water in a separate bowl, and gently mix into into small pieces the flour mixture. Gather dough into a ball, wrap in plastic wrap, and 2 teaspoons tahini chill for an hour. ¼ cup cold water For the filling: Preheat oven to 325°. Spread pecans on a cookie sheet Through his business, and bake for 10 minutes, taking care not to let them burn. Set aside Filling Sound & Savor, vegan to cool. Leave oven on. 21⁄3 cups raw pecans (some chef and musician Philip whole and some in pieces) Place maple syrup in a saucepan and simmer for 5 minutes. Gelb hosts cooking 1¾ cups maple syrup classes, an underground ¾ cup raw cashews Purée cashews with ½ cup water, vanilla, and a dash of salt in a high- restaurant with dinner speed blender until very smooth. Blend in the hot maple syrup and ½ cup water concerts, and a vegan cornstarch. catering service. These 1 teaspoon vanilla two recipes are from Salt Roll out piecrust and fit into bottom and sides of a 9-inch pan. Top with the chocolate chips and toasted pecans. Pour blended mixture his second cookbook, ½ cup cornstarch over top. Bake in center of oven for 40 minutes, or until the top is Vegan Underground. 1 cup chocolate firm and dry. Let cool completely on a soundandsavor.com chips rack before serving.

Mango, Guava, Periwinkle, and Pansy always work as a team to roll out pie dough. Fuchsia and Maple take great care to arrange the pecans and chocolate chips precisely inside the pie shell. All the bears are very excited about getting to eat this pie and are not sure they can wait until after dinner.

48 Winter Holidays 2017 EDIBLE EAST BAY PUMPKIN CHAI Serves 8

1 small sugar pie pumpkin 4 cups almond milk ½–1 cup maple syrup, depending on desired sweetness 1⁄3 cup Darjeeling tea leaves 1-inch piece fresh ginger 1 cinnamon stick 10 black peppercorns 5 allspice berries 4 green cardamom pods 2 cloves 1 star anise 1 vanilla bean, split

Preheat oven to 425°. Split pumpkin in half, remove seeds, and place in a roasting pan with ¼ cup water. Cover and roast for 45 minutes. When pumpkin is soft, remove from oven and allow to cool. Then scrape flesh from shell into the jar of a blender. (Compost the shell or use it to make stock.)

Place 3¾ cups water in a saucepan and add almond milk, maple syrup, tea leaves, and all the spices. Bring to a boil, cover tightly, remove from heat, and let steep for 10 minutes. Strain to remove all solids and add 2 cups of this tea to blender with the roasted pumpkin flesh. Purée well and then stir into the remaining tea. Serve hot in mugs.

After all that hard work and so much good food, Fuchsia wants to hibernate for a few months.

Many thanks to all who contributed to this wonderful feast!

edibleeastbay.com Winter Holidays 2017 49