It’s LunchBreakLIVE and we are LIVE with two of San Diego’s long-time & influential vegan chefs & cooking instructors Tracy Childs and Liz Gary! Watch and engage as they put together some fun vegan recipes that look and taste like a couple of your holiday favorites: Herbed Holiday Roast and Scalloped Potatoes with a side of Apple Cranberry Sauce! Liz is also a Food Educator as well as director of New Options Food Group. Tracy is the founder and director of PlantDiego and Veg-Appeal, teaches nutrition and cooking with The Physician’s Committee for Responsible Medicine Food for Life program.
Tracy Childs reporting for Jane Unchained News Network.
Photos courtesy of Tracy Childs.
Video work by Steven Childs.
3 cups vital wheat gluten
1 cup garbanzo bean ﬂour
1/4 cup nutritional yeast
1 large beet, peeled and cubed
3/4 cup spring water
1 medium yellow onion, diced
2 tablespoons olive oil
4 oz. Crimini mushrooms, diced
3 cloves garlic, minced
1 cup cashew pieces, soaked 4-6 hours
1/2 – 1 cup vegetable broth
8 cups vegetable broth
2 tablespoons molasses
2 tablespoons tamari or soy sauce
1 bay leaf
2 cloves garlic, peeled
1 small yellow onion, ends and skin removed
1/4 cup fresh rosemary, stems removed and chopped ﬁne
1/4 cup fresh thyme or oregano, stems removed and chopped ﬁne 3/4 cup fresh parsley, stems removed and chopped ﬁne 3 cloves garlic, minced
2 tablespoons freshly crushed black peppercorns
1 tablespoon crystal ﬂake or kosher salt
1/4 cup olive oil
1/4 cup horseradish
1 cup Vegenaise or vegan sour cream
Remaining simmering broth
3 tablespoons balsamic vinegar
3 tablespoons vegan butter
New Options Food Group
In a medium mixing bowl combine the vital wheat gluten, garbanzo ﬂour, and nutritional yeast, stir to combine.
Place the cubed beet in a small saucepan with the spring water. Bring it to a boil and simmer covered for 15-20 minutes or until the beet is tender. Set aside to cool.
Heat a large skillet to medium-high, add two tablespoons of olive oil and the chopped onion, sauté and stir until the onion becomes translucent. Add the garlic and mushrooms, continue sautéing an additional 2-3 minutes then transfer the mixture to a blender jar.
Add the beet and cooking liquid to the blender jar. Next, drain the cashews and add them to the blender jar. Blend the ingredients on high until smooth, stopping occasionally to scrape down the sides of the jar. Add small amounts of vegetable broth as needed to liquefy the ingredients.
Transfer the ingredients from the blender jar into a large liquid measuring cup. Add additional vegetable broth as needed to equal 2 1/2 cups in volume.
Pour the blended mixture into the dry mixture. Stir to combine. The dough may appear dry at ﬁrst, continue kneading until all the ingredients are incorporated and it forms a dough ball. If the dough is too stiﬀ add one tablespoon of vegetable broth at a time until it comes together to form a ﬁrm dough ball.
Knead the dough for 10-12 minutes using a stand-up mixer and dough hook or knead it by hand on a clean dry cutting board with a light dusting of garbanzo ﬂour.
Shape the kneaded dough into a smooth long loaf. Wrap it tightly in cheesecloth and tie the ends.
Add 8 cups of vegetable broth, the molasses, tamari, bay leaf, whole peeled garlic cloves, and whole onion to the large skillet that was used earlier to sauté the onions and mushrooms, bring it to a boil. Transfer the roast into the broth and simmer 60-70 minutes turning it every 10 minutes to cook evenly. Remove from the broth to cool.
Preheat the oven to 375 degrees. In a small bowl, combine the ﬁnely chopped herbs, garlic, salt, pepper, and olive oil, stir to combine.
Line a baking sheet with parchment paper. Transfer the roast onto the baking sheet and coat it by pressing the herb mixture onto all sides. Place the roast in the oven and bake for 25-30 minutes.
Remove the onion, bay leaf, and garlic cloves from the remaining simmering broth. Strain the broth through cheesecloth into a small saucepan. Add 3 tablespoons of balsamic vinegar and reduce it to thicken it into a glaze. Turn oﬀ the heat and stir in the vegan butter, transfer to a gravy boat for drizzling over the meat when serving.
New Options Food Group
Combine the horseradish and vegan mayo in a small bowl. Stir to combine.
Cool the roast for 15-20 minutes before slicing. Serve with a drizzle of the glaze and side of creamed horseradish. Goes great with vegan mashed potatoes or roasted vegetables. Leftovers can be sliced and used to make sandwiches.
Recipe courtesy of Liz Gary. For information on free community classes and special events visit www.newoptionsfoodgroup.com
Easy Cheesy Vegan Scalloped Potatoes
1 1/2 cups unsweetened non-dairy milk
3-4 cloves garlic
1/4 tsp each sea salt and black pepper (plus more to taste)
1 teaspoon onion powder
2 1/2 tablespoons cornstarch or arrowroot
1/2 cup red bell pepper, chopped (about ½ of a medium pepper)
1 tablespoon lemon juice
4 tablespoons nutritional yeast
2-3 large Yukon gold potatoes (very thinly sliced) about 5 cups
2 tablespoons vegan parmesan cheese (see recipe below)
1/4 tsp paprika- smoked or regular
Spike Seasoning to taste – optional
Fresh parsley, rosemary or chopped scallions for garnish (optional)
Preheat oven to 350.
Lightly grease, or line with parchment paper – a 9-10 inch square or round casserole dish.
Place the milk, garlic, salt, black pepper, onion powder, cornstarch, bell pepper, lemon juice, nutritional yeast in a blender and blend until smooth.
Place a splash of the blended sauce on the bottom of the baking dish. Layer about 1/3
of the potatoes evenly in the dish then pour about 1/3of the creamy cheesy sauce on
top and spread to cover the potatoes. Add another 1/3 of the potatoes the same way
and pour more sauce. Follow with the remaining potatoes and sauce and spread the
sauce to cover. Sprinkle the listed dry seasonings between layers if you like.
Sprinkle the top with Spike Seasoning, paprika, parsley and/or vegan parmesan
Cover the dish and bake 20 minutes or until the sauce is starting to bubble.
Uncover and add bake for another 30-40 minutes until potatoes are soft and top is
slightly brown on top.
To garnish top with fresh parsley, rosemary or chopped scallions.
Recipe by Tracy Childs of Veg-Appeal
1/2 cup whole or slivered or sliced Brazil nuts, almonds or any other nut or seed
1/2 cup nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt1. Add all ingredients and blend to grind.
2. Remove to a container and store in the refrigerator
Store in the refrigerator