Recipes — Peaceable Kitchen

1 onion, diced

Olive oil for sautéing

8 oz mushrooms, quartered then finely minced in a food processor

2 tablespoons dry red wine

2 cups cooked brown rice ( I use short grain)

1 cup cooked lentils

2 slices whole wheat bread, whirled into crumbs by a food processor

***can use glutton free bread or 1 cup ground almonds or walnuts

1/2 cup rolled oats, processed just a bit in food processor (don’t reduce to a flour)

2 tablespoons soy sauce

2 tablespoons miso paste

2 tablespoons tomato paste

4 cloves garlic, minced

1/4 cup nutritional yeast

2 teaspoons fennel seeds

1/2 teaspoon crushed red pepper

1/4 cup vital wheat glutton, optional

Black pepper to taste

Preheat over to 350

1) Line 2 baking sheets with parchment paper of spray with nonstick.

2) Heat a sauté pan over medium heat; add a splash of olive oil and the onions and cook until the onions are tender. Add minced mushrooms and cook until all exuded moisture cooks away and mushrooms begin to brown a bit. Add the wine and cook until it evaporates. Remove from heat and allow to cool.

3) In a medium bowl combine onion/mushroom mixture, cooked rice and lentils, soy sauce, miso, breadcrumbs, oats, tomato paste, minced garlic, nutritional yeast, fennel seeds, red chili flakes and black pepper to taste. Mix throughly, making sure all ingredients are incorporated; hands are the best for this. If you’re cool with glutton, which will add a bit more structure, sprinkle the glutton over the mixture and combine.

4) Form mixture into balls and place on prepared baking sheets. Bake for 45 minutes, rotating the sheets a few times, until browned.

Creamy Winter Mash

-1 medium celery root, peeled and diced
-1 medium head cauliflower, chopped
-2-3 parsnips, peeled and chopped
-5-6 large garlic cloves, peeled
-1 15oz can white beans,drained and rinsed (like cannelloni or great northern)
-olive oil
-salt and black pepper

1) Place chopped veggies and peeled garlic cloves in a large saucepan and cover with cold water. Place over medium heat and bring to a boil; simmer until veggies are tender, @ 15 minutes.

2) Drain the cooked veggies; add the drained beans to the veggies and in batches, whirl the veggie/bean mixture in a food processor. To each batch, add salt and pepper to taste and 2 teaspoon drizzle of olive oil as you whirl and scrape the mixture into a smooth mash. Return the mixture to the saucepan to keep warm.

Mushroom Miso Gravy
-olive oil
-1 1/2 lbs mushrooms, sliced( I used a mixture of shiitake and cremini )
-5 sprigs thyme, leaves chopped
-4-5 cloves garlic, minced
-salt and black pepper
-1 tablespoon balsamic vinegar
-3 cups veggie stock
-1 heaping tablespoon miso
-1 tablespoon arrowroot
- additional black pepper and chopped thyme leaves for finishing

1) In a large sauté pan, heat a slick of olive oil over medium heat. Add the mushrooms to the hot oil and allow them to sit, undisturbed, for 2 whole minutes; stir the mushrooms and then let them sit again for 2 minutes. Add the garlic and thyme and continue to cook until the mushrooms are soft and glisteny, stirring often. Season with salt and pepper, add vinegar and continue to cook until vinegar evaporates. Turn the heat to low while you prepare miso/stock mixture.

2) In a small bowl, whisk together stock, miso and arrowroot until no lumps remain. Turn the heat under the mushrooms back up to medium and pour the stock mixture into the pan and bring to a simmer; cook until the gravy thickens.