Deconstructed Vegan Pecan Pie


Pie Crackers
olive oil cooking spray
3 sheets phyllo dough (12″X16″)
1 cup maple sugar

Pecan Pie Filling

5 tablespoons vegan butter
3/4 cups dark brown sugar
3/4 cups maple syrup
2 tablespoons cornstarch
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
1 teaspoon Kosher salt
8 ounces extra firm silken tofu
2 cups pecans (toasted, roughly chopped)

Coconut Whipped Cream

1 (15 ounce) can full fat coconut milk (chilled overnight)
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract


  1. To toast the pecans, in a medium saute pan over medium-high heat, add pecans in a single layer. Cook until toasted and fragrant, tossing occasionally to avoid burning, about 5-7 minutes. Remove from heat and allow to cool. Chopped the pecan and set aside.
  2. To make the Pie Crackers, preheat the oven to 400ºF. Line a baking sheet with parchment.
  3. Place one sheet of phyllo down, spray evenly with olive oil spray and evenly sprinkle 1/3 of the maple sugar over the top. Place a second sheet of phyllo on top, spray with olive oil and sprinkle with 1/3 of remaining maple sugar. Top the 2 layers with the last sheet of phyllo and spray with olive oil and sprinkle the rest of the maple sugar evenly on top.
  4. Cut the phyllo into 3×4-inch rectangles and place on the prepared baking sheet, you should have 16 squares.
  5. Place another sheet of parchment on top of the squares and a baking sheet on top to weigh down the squares. Bake for 12-15 minutes until golden brown and crispy.
  6. Remove from the oven, leaving the oven on, and allow crackers to cool.
  7. Reduce temperature of the oven to 350ºF.
  8. Make the Pecan Pie Filling. In a medium saucepan over medium heat, stir together the vegan butter, dark brown sugar, maple syrup, and cornstarch. Bring to a boil and reduce to a simmer, cooking for 2 minutes more. Stir in the vanilla extract, vinegar and salt and set aside.
  9. In the bowl of a food processor fitted with a blade attachment, add the tofu and pulse until smooth. Add the maple syrup mixture to the tofu until combined. Remove filling to a large bowl and stir in the chopped pecans.
  10. Place six 4-ounce ramekins in a large deep roasting pan. Divide the pecan pie filling between the ramekins.
  11. Place the roasting pan in the center of the oven and before closing the door, create a water bath by slowly filling the roasting pan with water so it comes about halfway up the side of the ramekins.
  12. Bake at 350ºF until the edges of the pie filling is set and the center has a slight jiggle to it, about 30 to 35 minutes. Remove and allow to cool.
  13. Make the Coconut Whipped Cream. Remove the can of coconut milk that has been chilling in the refrigerator overnight and scrape the coconut cream that has risen to the top of the can and remove to a large chilled bowl.
  14. Whisk the coconut cream until soft peaks form and add the powdered sugar and vanilla extract. Continue to whisk until medium peaks form.
  15. To serve, top each ramekin with a dollop of coconut whipped cream. Serve with pie crackers on the side.

Makes 6 servings.

Source: Chef Carla Hall

Andalusian-style Spinach & Chickpeas


2 cans chickpeas
40 ml olive oil (for cooking)
6 garlic cloves (finely chopped)
1600 g spinach
3 Tbsp sweet Spanish paprika
2 Tbsp freshly ground dry-roasted cumin seeds
4 thick slices of day-old bread
extra-virgin olive oil and crusty bread to serve


  1. Heat the olive oil in a small frying pan over a medium heat. Add the garlic and cook for 2-3 minutes.
  2. Add the bread, and cook until golden. Transfer the bread and garlic to paper towels.
  3. Once cooled, tear the bread into small pieces and remove the skins from the garlic. Pound the bread with a pestle and mortar (or, just a rolling pin in a bowl if easier!), until the breadcrumbs are large but uneven.
  4. Add about 50 grams of the chickpeas and around 60 ml of the leftover liquid from the tin. Pound again until it’s the consistency of mashed potato.
  5. Heat the olive oil in a saucepan and add the remaining chickpeas and chopped garlic, stirring until lightly golden, then add in the spinach and stir until wilted.
  6. Turn up the heat and add 400 ml of water. Stir occasionally and crush a few of the chickpeas into the spinach until fully heated through.
  7. Reduce the heat and simmer slowly until thick and creamy, then stir in a splash of sherry vinegar to cut through the creaminess.
  8. Drizzle with oil and serve with bread.

Makes 4 servings.

Source: Vegan Food and Living

Vegan Beet Wellington


500 g raw crapaudine beetroot (buy the most cylindrical one you can – this will improve the shape of your Wellington)
200 ml red wine vinegar
Sherry vinegar
200 g caster sugar
20 g star anise
20 g mustard seeds
200 g spinach (to wrap the beetroot in)


500 g finely chopped chestnut mushrooms
2 cloves of crushed garlic
2 sprigs of thyme
10 ml vegetable oil
150 g blanched and finely chopped chestnuts
Truffle oil to taste


250 ml almond milk
50 g flour
Salt and pepper


Vegan puff pastry
Chickpea water

Beetroot Gel (Garnish)

400 g red beetroot juice
4 g agar agar
pinch of salt
8 g red wine vinegar


Thinly sliced beetroot
Thinly sliced Breakfast radishes
Thinly sliced black truffle
Extra virgin rapeseed oil
Mixed salad cress
Freshly grated horseradish

Vegan Jus

500 g sliced white onion
500 g sliced carrots
500 g beetroot trimmings
500 g leeks chopped into chunks
2 cloves of crushed garlic
2 sprigs of thyme
10 ml vegetable oil
30 g corn flour
100 ml water


  1. Start with the beetroot centre: Remove any leaves from your beetroot, wash gently, and place in a pan of simmering water with all of the other ingredients (but not the spinach). Simmer for around 20-30 minutes, until the beetroot is tender.
  2. Whilst the beetroot is still warm, peel off and discard the outer 2 layers using a new jay cloth – wear protective gloves to do this.
  3. Make the duxcelles: Caramelise the sliced chestnut mushrooms in a heavy based pan with the crushed garlic, thyme, and vegetable oil.
  4. Add the blanched chestnuts and cook until combined.
  5. Season with salt and truffle oil to taste.
  6. Blitz the mixture to a spreadable texture
  7. Make the crepes: Combine the ingredients, and whisk to remove any lumps.
  8. Heat a non stick pan, and cook the crepe until golden brown on both sides. You will need at least two crepes.
  9. To construct the wellington: Lightly blanch the spinach and wrap it around the cooked beetroot ensuring there are no gaps.
  10. On a layer of cling film place 2 of the crepes. Spread a layer of mushroom and chestnut duxcelles on top of the crepe.
  11. Place the beetroot wrapped in spinach on top. Wrap it up tightly in cling film and rest in the fridge for an hour.
  12. Remove cling film and wrap tightly in vegan puff pastry. Rest in the fridge for another hour.
  13. Glaze the wellington in chickpea water and score.
  14. Cook at 210ºC for 18 minutes.
  15. Making the beetroot gel: Bring everything to boil and simmer for 3-4 minutes.
  16. Pass through a muslin cloth and set in a baking tray.
  17. Making the vegan jus: Roast all of the herbs and vegetables, coated with the vegetable oil, in a large tray at 220ºC for 45 minutes, stirring every 15 minutes until deeply caramelised.
  18. Cover the roasted vegetables with water and roast again at 180ºC for 1 hour.
  19. Pass through a fine sieve and reduce by half.
  20. Dissolve the corn flour with the water and add to the reduced sauce. Bring to the boil and allow to thicken. Season to taste.
  21. Plating the Beet Wellington: Smear a dessert spoon full of beetroot gel on one side of the plate.
  22. Garnish the beetroot gel with a few thin slices of beetroot, Breakfast radish, truffle, mixed salad cress, and a little horseradish to taste. Drizzle with oil.
  23. With a sharp knife, cut two slices of Beet Wellington, and position on the other side of the plate.
  24. Serve vegan jus in a sauce jug alongside the dish.

Makes 6 to 8 servings.

Source: Chef Gordon Ramsay

Stuffed Squash with Wild Rice


6 delicata squash, halved lengthwise, insides scooped out and reserved
1/3 cup olive oil, divided
1 3/4 teaspoons kosher salt, divided
1/8 teaspoon smoked paprika


4 cups low-sodium vegetable broth, homemade or store-bought
5 sprigs thyme, plus 1 tablespoon chopped
1 cup wild rice
1 cup organic brown rice
1/4 cup olive oil, plus 2 tablespoons
4 Portobello mushroom caps, dark gills scraped away and discarded, mushrooms coarsely chopped
1 teaspoon kosher salt, divided
1 (14-ounce) bag frozen pearl onions, thawed and dried well
1 pound Brussels sprouts, sliced thin
1/2 teaspoon smoked paprika
2 tablespoons lemon juice, from half a lemon


  1. Preheat the oven to 400ºF.
  2. Drizzle a rimmed a baking sheet with 3 tablespoons olive oil. Place the squash on the tray and roll it around in the oil. Season with squash with 1-1/2 teaspoons of salt and roast, cut side down for 30 minutes or until just tender and beginning to brown.
  3. Separate the seeds from the flesh of the squash until you have 1/2 cup of seeds. Rinse and drain well. Place on a small baking sheet and toss with the remaining tablespoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon paprika. Roast for the last 10 minutes with the squash or until toasted. Drain the seeds on a paper towel lined plate.
  4. In a medium saucepan, combine the broth and the thyme and bring to a boil over medium-high heat. Add the wild rice and return to a boil. Reduce the heat to medium low; cover and simmer for 20 minutes.
  5. Add the brown rice and 1/4 cup olive oil and bring to boil. Return the heat to medium low; cover and simmer until all the rice is tender (but still slightly chewy), about 30 minutes longer.
  6. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and the mushrooms. Season with 1/2 teaspoon salt and cook stirring often for about 10 minutes or until the water has evaporated the mushrooms are brown.
  7. Add the pearl onions and sauté until golden, another 7 to 8 minutes.
  8. Stir the Brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes.
  9. Season with the remaining salt and paprika. Pour the vegetable mixture into a large bowl. Add the rice mixture with any remaining liquid and the chopped thyme and toss gently to blend.
  10. Spoon the rice stuffing into the roasted squash halves, dividing evenly. Return to the oven and bake for 10 minutes, just to heat through.
  11. Squeeze the lemon juice over the hot stuffing and sprinkle with the toasted seeds. Serve hot.

Makes 6 to 12 servings.

Source: Chef Giada De Laurentiis

Orange Ginger Garlic Beef


1-1/2 lbs lean beef, cut into thin strips
5 pieces dried orange peel or 2 tsp orange zest and 2 tbsp frozen orange juice concentrate, thawed
7 or 8 broccoli florets
2 tbsp sugar
1/4 cup red wine vinegar or Chinese black vinegar
1/2 tsp salt
2 tsp dark soy sauce
1/4 cup cornstarch
2 cups vegetable oil for deep frying
3 tbsp grated ginger root
1 tbsp minced garlic


  1. Spread beef on a baking sheet lined with paper towels and allow to dry thoroughly in refrigerator for 30 minutes.
  2. In a small bowl, soak orange peel (if using) in 2 tbsp warm water for 5 minutes or until just soft. Drain, reserving liquid. Set aside.
  3. Blanch broccoli in boiling salted water for 2 minutes. Set aside.
  4. In small bowl, combine sugar, vinegar, orange peel liquid or orange juice concentrate, salt and soy sauce. Mix well and set aside.
  5. In a plastic bag, toss beef with cornstarch until thoroughly coated.
  6. In a wok over medium-high heat, heat oil until just smoking. Fry beef in batches until crispy golden brown, about 3 minutes.
  7. With a slotted spoon, transfer beef onto a paper towel and keep warm.
  8. Drain all but 1 tbsp oil from wok. Add orange peel or zest, ginger root and garlic. Cook, briefly to extract flavors. Add vinegar-soy sauce mixture, bring to a boil and cook until the sauce becomes caramelized and syrupy in appearance.
  9. Adjust seasoning to taste with salt and pepper.
  10. Add beef, stir-fry to coat with the sauce.
  11. Serve immediately, garnished with broccoli florets.

Makes 4 servings.

Source: New World Chinese Cooking