Christmas Eve Tourtiere

Whenever we get to spend Christmas in Austin, we have the good fortune to dine on Christmas Eve with our dear neighbors, the Fykes. Christmas Eve tradition in the Fyke household involves tourtiere, a meat pie from their native Canada. This year, I was inspired to concoct a vegan version of it.

2 cups cooked farro
1 can white kidney beans, drained and rinsed
1 large jar sliced shiitake mushrooms, drained
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth
1/4 cup soy sauce
2 tablespoons cornstarch
1 teaspoon allspice
2 tablespoons sage, chopped
salt and pepper to taste
1 package refrigerated pie dough (enough for a 9" double crust pie)

1- In a large bowl, combine the farro, beans, and mushrooms and set aside.
2- In a skillet, heat 2 tablespoons of olive oil. Saute the onions until lightly caramelized (about 10 minutes in medium-low heat. Add garlic and cook for another 5 minutes.
3- Add broth, soy sauce, and cornstarch to the onions. Simmer while stirring constantly until the gravy thickens (about 5 minutes). Remove from heat and let cool. Add allspice and sage.
4- Add gravy to the farro mixture and mix until well-combined. Season with salt and pepper as needed.
5- Preheat oven to 425. Assemble the bottom crust of the pie on a greased 9" pie plate. Pour the filling mixture and top with the top crust. Crimp to seal and cut some vent holes (I used a small cookie cutter). Brush with remaining olive oil.
6- Cover the edges of the crust with tents made out of foil, and bake for 20 minutes. Remove the foil tents, lower the heat the 375, and bake for another 25 minutes or until the crust is golden. Remove from oven and let cool for 30 minutes.

P. Terry's Veggie Patty Look-Alike

My husband and I love this delicious patty from one of our favorite eateries in Austin, P.Terry's Burger Stand. This was quite easy to reverse engineer, once I found the ingredients on their website. I think the secret is the cheese. It adds great texture and binding.

2 cups cooked short-grain brown rice
2 cups black beans
1 cup old-fashioned oats
10 oz mushrooms sliced
1/2 cup onion, diced
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 cup fresh parsley, chopped
sea salt and pepper to taste

Combine the rice, beans, and oats in a food processor bowl and pulse a few times until beans are roughly choppped. Pour into a large bowl and set aside.

Heat oil in a skillet and cook onions and mushrooms on medium heat until onions are transluscent (5-7 minutes). Add to food processor bowl and pulse until roughly chopped. Add to rice mixture in larger bowl.

Add seasonings, cheeses and parsley, and mix well. Refrigerate until chilled.

Preheat oven to 350 and grease a baking sheet. Form 8 patties with the chilled mixture and place on baking sheet (I like to shape them with a 6-oz ramekin and flatten them on the baking sheet; makes them really pretty and uniform). Bake for 30 minutes, flipping after the first 15 minutes. Let cool completely.

Salsa Ajilimojili

Ajilimojili is a traditional Puerto Rican sauce made with garlic, lemon juice, and olive oil. It is used as a table condiment for everything, especially the traditional holiday roasted leg of pork. Of course, when I sit at the Puerto Rican holiday table, I want nothing to do with the pork. Thankfully, ajilimojili elevates any meat-free side dishes (like salad, plantains, and arroz con gandules) to much more celebratory good eats.

My mom's recipe is spectacular, and for hers she uses these really tiny sweet peppers called "ajies dulces", which are readily available in Puerto Rican grocery stores (or in her backyard garden). I have searched for them here in the continental US, with no success. But, the light bulb went off on my last trip to PR, when I studied the peppers closely and decided they reminded me of pepperoncini peppers! I promptly made a batch of the sauce upon my return, and it is quickly becoming a fridge staple.

And yes, I can say "ajilimojili" ten times really fast.

Salsa Ajilimojili

3 garlic cloves, peeled
1 tablespoon sliced pepperoncini peppers, chopped and drained
1 teaspoon salt
1 teaspoon ground black pepper
the juice of 1 lemon
1/4 cup extra virgin olive oil

Put all ingredients in a blender. Grid until desired consistency (I like to pulse it so I can get it somewhat smooth, but with a few garlic chunks left).

Stuffed Butternut Squash

I made this for my office slow-cooker cook-a-thon. A melon baller made it quite easy to carve a cavity for the stuffing in the squash.

This recipe fits on a 6-quart slow cooker

1 small butternut squash
1 5-oz bag dried apple slices
1 large onion, thinly sliced
3 tablespoons olive oil, divided
1 cup cooked short grain brown rice
1/2 cup dried cranberries
1/2 cup cooked sliced mushrooms
1 cup cooked cannellini beans
1 tablespoon chopped sage
1/4 cup vegetable stock
salt and pepper to taste

1- Grease the insert of the slow cooker with some cooking spray or oil.

2- Cut the squash in half legthwise, then cut each half in half (right where the seeds are, so that 2 of the quarters are have all the seeds).

3- On the quarters that have the seeds: Remove the seeds and discard (or save for roasting).

4- On the quarters that do not have the seeds: Carve out some of the squash flesh so that the piece of squash can hold the stuffing. I scooped out about 1" in width and about half the height of the squash. Transfer the flesh balls that were scooped out into the slow cooker insert.

5- Add the apples, onions, and 2 tablespoons of oil to the squash pieces in the insert. Toss well and season with salt and pepper.

6- In a large bowl, combine the rice, cranberries, mushrooms, sage, and beans. Season to taste with salt and pepper. Scoop the stuffing into the squash cavities.

7- Arrange the squash pieces skin side down inside the slow cooker insert on top of the apple mixture. Drizzle the remaining oil on top of the squash.

8- If the cooker has a warm setting, cook on low for 3 hours then let sit in "warm" for another 5 hours. Otherwise, cook on low for 4 hours, or until the squash is fork tender. Remove from heat and let stand for 10 minutes, then serve.

Tortilla Espa~nola

The first weekend of October found me in a lovely and misty Portland, Oregon. I went up there to visit with some close friends from my Motorola days. On Sunday morning, I contributed to brunch for the gang by preparing one of my favorite childhood brunch dishes.

This dish does double duty as center stage entree for brunch, and simple sandwich filling for leftover re-purposing, kind of like meatloaf.

Update: Christina's comment (below) reminded me about the Manchego cheese... When I made this for them, I sprinkled about 1 cup shredded Manchego cheese on top and put it on the broiler for a few minutes (until the cheese browned a bit) before resting and serving. This was a very welcome detour from the dish I knew as a child. Manchego would be the obvious choice, but Gruyere would work nicely here too.

4 large waxy potatoes (Yukon Gold or red), peeled and thinly sliced (Hello, food processor!)
1 large onion, thinly sliced (Hello again!)
3 cloves garlic
1/2 cup extra-virgin olive oil, divided
salt and pepper to taste
8 large eggs, at room temperature
a splash of milk or heavy cream
a splash of Worcestershire sauce

1- Preheat oven to 400. Grease a cookie sheet and a 10" nonstick pan or skillet with about 1/4 cup of the oil. Set aside.

2- Toss the potatoes, onion, garlic, remaining 1/4 cup of the oil, and salt and pepper in a large bowl. Spread as a thin layer over a greased cookie sheet and bake for 15-20 minutes, tossing in pan halfway, until the potatoes start to get golden and are soft. Remove from oven and lower oven temperature to 350.

3- Beat the eggs, milk, and Worcestershire sauce with a whisk in a large bowl until lightly combined.

4- Add the hot cooked potatoes to the egg mixture and toss well. Do not be shy about mixing hot potatoes into egg! It is a must in this recipe! Pour onto oiled skillet or cake pan (I put parchment paper on mine before oiling some more) and bake for 20-25 minutes, or until the mixture is set. Turn onto a cookie sheet and bake for an additional 10 minutes, or until the top starts to brown. Remove from oven, and let rest for 10 minutes before slicing. Best served at room temperature.

Quinoa Black Bean Taco Filling

Beef tacos? Yes. Make these instead and it'll be our little secret.

Quinoa Black Bean Taco Filling

1 cup inca red quinoa (regular quinoa would work too)
1/2 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, chopped
1 large carrot, shredded
1 cup water
1 cup vegetable broth
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
2 tablespoons salsa
1 cup garbanzo beans
1/2 cup corn kernels
1/2 tablespoon extra virgin olive oil
1/2 cup crumbled feta cheese
salt and pepper to taste

1- Rinse the quinoa on a strainer under running cold water for a couple of minutes.

2- In medium pot, heat oil and sautee onion and garlic for 5 minutes on medium-low heat. Add carrot and continue to sautee for another 5 minutes, or until the carrot is tender.

3- Add quinoa, water, broth, salsa, cumin, and paprika. Simmer covered for 20 minutes on med-low heat, until all the liquid is absorbed.

4- Toss in the beans, corn, oil, and cheese. Mix well.

Egg Replacers

For baked goods, I replace up to 3 eggs with the following formula:
1 teaspoon cornstarch + 1/2 teaspoon potato starch + 1/4 teaspoon baking powder + 1 tablespoon water + 1 tablespoon olive oil = 1 egg

For scrambled egg applications (such as breakfast taco filling), I saute 1 package crumbled firm tofu in 1 teaspoon olive oil until golden, then add 2 teaspoons nutritional yeast, 1/2 teaspoon ground cumin, 1/2 teaspoon curry powder, and salt and pepper to taste, then toss it up with the usual scrambled egg accompaniments (potatoes, cheese, herbs, etc).