A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

July 23, 2009 By: Megabeth Category: Culinary Tour de France, Salads, Side Dishes

Rolling, rolling, rolling…Le Tour keeps a’rollin. Our vegetable delivery this week featured a nice bunch of green beans and I knew I wanted to create something light yet substantial.  I stumbled upon this recipe – La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin. It’s a lot of words to the name but this salad is worth that mouthful.  This is a great addition to the Vegetarian Tour de France.

Green Bean, Mushroom, and Hazelnut Salad

(La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin)
Adapted from The Paris Cookbook

Chop hazelnuts and roast in toaster oven on 350 degrees for about 5 minutes.

A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

Fill a pasta pot, preferably with a colander built in, with water and bring to a boil over high heat. Add salt and beans to the water. Cook until the beans are crisp and tender – about 5 minutes.

A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

Drain beans and run under cold water (or place in bowl of ice water). When beans are cool, drain them and wrap in a towel. (Be careful not to let the beans get soggy when cooling them off in the water.)

A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

In a small bowl, whisk the vinegar, salt and oil.

A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

Combine green beans, mushrooms, shallots, chives and toasted hazelnuts in a large bowl.  Then drizzle the vinaigrette on the beans and mushrooms and stir to coat. (If you are not serving immediately, the drizzle vinaigrette when it’s time to eat.)

A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

Tempeh au Vin (aka Vegetarian Coq au Vin)

January 27, 2009 By: Megabeth Category: Main Dishes

Try this recipe if you have a bottle of wine to spare and more that two hours to let something simmer. The result is a rich, wine soaked, plate of goodness. It’s hard to put the fork down but don’t worry, this recipe makes A LOT.

It has been noted by my in-house taste tester that all the items in this dish take on a strong burgundy color.  So, he suggested serving it with other different color items (say a green salad) for a “pleasing color palette”.

Tempeh au Vin
Vegetarian Times, February 2009 issue

2 T olive oil, divided
3 small leeks, white and light green parts cut into 1-inch-thick rounds (1 1/2 cups)
2 small onions, cut into chunks (1 1/2 cups)
1 lb white button mushrooms, halved (4 cups)
3 large carrots, cut into 1/2-inch thick rounds
1 8-z pkg. tempeh, cut into 1/2 inch cubes
4 smoky tempeh strips, such as Lightlife, chopped (1/2 package)
3 cloves garlic, peeled and sliced (1 T)
3 T all-purpose flour (I used whole wheat flour)
1 bottle medium-bodied red wine, such as Syrah or Beaujolais (Yes, that’s one BOTTLE.)
4 springs fresh thyme
2 bay leaves
2 cups spelt berries

Heat 1 T oil in Dutch oven or large pot over medium-high heat. Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally.

tempeh au vin

Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally.

tempeh au vin

Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour and stir to coat vegetables with flour. Cook 2 to 3 minutes, or until Fragrant.

tempeh au vin

tempeh au vin

2. Stir in wine and 3 cups water. Add thyme and bay leaves, and season with salt and pepper, if desired. Reduce heat to medium-low, partially cover, and simmer 1 1/2 hours, or until carrots are tender and sauce has thickened.

tempeh au vin

tempeh au vin

3. Meanwhile, cook spelt berries in 6 cups water 1 1/2 hours, or until soft like rice. Drain. (I actually soaked spelt for 30 minutes before putting it into the water. I soaked the spelt while cutting the vegetables.  Bring water to a boil and cook until tender.)

spelt

spelt

4. Remove tempeh mixture from heat, and stir in remaining 1 T oil. Season with salt and pepper, if desired, and serve with spelt berries. (Use a slotted spoon to transfer onto a plate so that the liquid is drained off…)

tempeh au vin

Mushroom Pulao

November 18, 2008 By: Megabeth Category: Main Dishes, Side Dishes

As the days become shorter and colder, I’m always looking for comfort foods that are warm, filling and quick to make. Mushroom Pulao is as simple as cooking rice and sauteing mushrooms, tomatoes and onions. The combination of spices is what makes this dish unique. (Just don’t overdo the cayenne pepper…I think I added too much during this preparation of this dish. It certainly warmed me up!)

Mushroom Pulao
adapted from Lisa’s Vegetarian Kitchen

1 cup of Basmati rice
1/2 teaspoon crushed ginger
2 teaspoons of oil or ghee
1/2 teaspoon cumin
1 small onion, finely chopped
2 cups of mushrooms, sliced
1 small tomato, finely chopped
1/2 teaspoon of coriander powder
1/4 teaspoon of chili powder
dash of cayenne
1/2 teaspoon of garam masala
sea salt
2/3 cup of peas
parsley, finely chopped, for garnish

Prepare basmati rice to package directions. Meanwhile, heat the oil in a medium pot on medium-high heat.  Add the onion and cook to soften.

Add the cumin and ginger. Add the mushrooms and tomato. Saute for a few minutes until mushrooms are browned. Add the rest of the spices and salt and stir to combine.

Add cooked rice. Stir for another minute or two.

Add the peas and pour in about a cup of water. Reduce the heat to low and cover. Simmer for 15 – 20 minutes, or until the water is absorbed.

Let sit for a few minutes, fluff with a fork and serve, garnished with a bit of parsley.

Truffled Wild Mushrooms Over Whipped White Beans

August 25, 2008 By: Megabeth Category: Main Dishes

The days are starting to get noticeably shorter signaling that chilly weather is not too far off. This recipe will be perfect on those cold winter days when you are looking for something hearty, yet quick, to make.

Truffled Wild Mushrooms Over Whipped White Beans
Vegetarian Times
, April 1, 2007

2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 15-oz cans cannellini beans, rinsed and draine
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme (I used dried.)
1 lb wild mushrooms, halved (I used a combination of white, shitake and portabella as I had those already on hand)
1/4 cup chopped fresh parsley
2 tsp. truffle oil

Heat 1 tsp oil in large skillet over medium heat. Add leek and saute 2 minutes.

Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper.

Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm

Heat remaining 1 tsp oil in medium skillet over high heat. Add mushrooms and saute 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.

Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

I forgot to put the truffle oil on the portion I gave to my in-house taste tester. He still thought that the dish was very good even without the addition of truffle taste.


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