Linda Voorhis - Veganification

Pomegranate Champagne/Prosecco

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Ingredients

• 10-12 pomegranate seeds
• ½ ounce (½ jigger) Pomegranate juice
• 6-7 ounces Prosecco/Champagne/Non-alcohol sparkling cider

Instructions

1. In a fluted champagne glass, drop 10-12 fresh pomegranate seeds.
2. Pour the pomegranate juice into the glass.
3. Add the Prosecco/Champagne/sparkling cider

Linda Voorhis - Veganification

Thai Corn Coconut Soup

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Ingredients

• 2 cups corn (about 4 ears fresh corn, or 2 cups frozen and thawed)
• 1 13.5-ounce can coconut milk (full fat)
• 2 tablespoons Lemongrass White Mint Balsamic Vinegar
• 3 kaffir lime leaves, chopped (or 1 teaspoon lime zest)
• 1 shallot, chopped
• 3 cloves garlic, chopped
• 1” piece of fresh galangal, finely minced (or 2 teaspoons dry)
• 1” piece of fresh ginger, finely minced (or 2 teaspoons dry)
• 1 teaspoon unrefined dark brown sugar or 1 teaspoon brown rice syrup
• 1 teaspoon ground cumin
• ¾ teaspoon ground coriander
• ½ teaspoon turmeric
• ¼-1/2 teaspoon dried crushed chili, or 1-2 teaspoons chili sauce
• Chopped fresh cilantro for garnish

Instructions

1. Place all ingredients into blender and process until smooth.
2. Garnish with fresh chopped cilantro

Linda Voorhis - Veganification

Beef Wellington with Mushroom Spinach Stuffing and Brown Gravy

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Ingredients

For the Stuffing
• 1 medium onion, chopped finely
• 4 garlic cloves, minced
• 2 teaspoons olive oil
• 1 teaspoon fresh rosemary, minced
• 1 pound baby spinach
• 1 cup dried mushrooms, chopped
• 1 cup nutritional yeast
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh oregano, minced
• ½ teaspoon smoked paprika
Roast - Dry Ingredients
• 2 cups vital wheat gluten
• ¾ cup garbanzo bean flour
• ¾ cup dried shitake mushrooms, ground to a powder
• ½ cup nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons kala namak (black salt)
Roast - Wet Ingredients
• 1-1/2 – 1-3/4 cups broth, separated
• ½ tomato sauce
• ¼ cup namu shoyu
• 2 tablespoons olive oil (or very ripe avocado, pureed)
• 1 tablespoon tomato paste
• 2 teaspoons liquid smoke
En Croute
• 1 package vegan puff pastry
For Boiling
• 4 cups broth
• Cheesecloth
Gravy for Beef Wellington
• 1 large onion, chopped fine
• ¼ cup avocado oil, separated
• ¼ cup white whole wheat pastry flour
• 3 tablespoons dried shitake mushrooms, ground to a powder in a spice grinder.
• 2 teaspoons Better Than Bouillon No Beef Paste
• 2 cups water
• Sea salt and fresh ground black pepper to taste

Instructions

For the Stuffing
1. In large sauté pan, sauté the onions in the oil until almost translucent. Add the garlic and continue to sauté until the garlic is fragrant. Do not caramelize.
2. Add the rosemary, and sauté until fragrant.
3. Add spinach, and toss until spinach is wilted.
4. Add the mushrooms and toss until moisture begins to be absorbed.
5. Add nutritional yeast.
6. Add thyme, oregano, and paprika, tossing to combine well.
7. Remove from heat, and set aside to cool.
For the Roast
8. In a large stand mixer with a dough attachment, gently whisk together the Roast dry ingredients.
9. In a large bowl, mix together the Roast wet ingredients.
10. With the mixer on low, gradually pour in the wet ingredients until a dough forms, then increase speed to high and knead for 5 minutes. If dough is sticky, add a scant amount of vital wheat gluten and knead more to tighten.
11. Cover with a damp, warm, clean towel.
12. Allow dough to rest for 5-10 minutes.
13. Roll dough out into a long rectangle.
14. Spread out the stuffing on top of the dough, leaving a 2” perimeter all around.
15. Carefully roll dough so that you have a long log. Sealing the seam and sides by folding and crimping together.
16. Wrap roast snugly in cheesecloth, tying closed.
17. Bring broth to boil in a large heavy stockpot, then carefully place seitan into boiling water. Bring back to boil, cover, and reduce to simmer for one hour.
18. Turn stove off, and allow seitan to sit in broth for 15-30 minutes before removing.
19. Allow to cool on a wire rack for 15-20 minutes before removing cheesecloth.
20. Allow to cool completely on wire rack before proceeding further. Note: You can do this step, and park your roast in the refrigerator or freezer for future use.
21. Preheat oven to 450 degrees Fahrenheit.
22. In a large skillet, brown the roast on all sides. Park to cool.
23. Open the puff pastry and gently roll over the pastry to remove folds.
24. Place cooled roast in the middle of the pastry. Fold sides of pastry to enrobe the robe completely, pinching the seam together and folding the sides to seal.
25. Place wellington seam side down on parchment lined cookie sheet.
26. Slit the top of the pastry to allow steam to escape.
27. Bake in oven for 10 minutes, then reduce heat to 425 degrees Fahrenheit and bake for additional 15-20 minutes, or until puff pastry is golden brown.
28. Remove from oven and allow to rest for 8 minutes before serving/slicing.
29. Serve with warmed gravy.
The Gravy
30. In saucepan over low heat, caramelize the onions in 2 teaspoons oil, approximately 20-25 minutes. Be patient and you will be justly rewarded. This is where you will get a large part of your flavor.
31. Sprinkle in flour to coat onions.
32. Add remaining oil, and stir to combine well and remove any lumps.
33. Continue cooking until flour is gently brown but not burned.
34. Add mushroom powder and stir to combine.
35. Mix the bouillon with water.
36. Pour into saucepan, stirring to combine well.
37. Continue to cook over medium heat until gravy thickens and begins to simmer. Continue to simmer for additional 2 minutes.
38. Pour in gravy boat.

Linda Voorhis - Veganification

Mostly-Raw Devilishly-Dark Chocolate Cake Truffles

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Ingredients

For the Raw Cake Truffles:
• 1-1/2 cups walnuts, raw (6.1 ounces)
• 1-1/2 cup pecans, raw (6.1 ounces)
• 1 cup medjool dates (5.3 ounces plus 2 dates)
• ¾ cup raw cacao (2.9 ounces)
• 3 teaspoons vanilla
• ½ teaspoon Himalayan sea salt
For The Coating:
• 8 ounces dark chocolate, melted (the only non-raw ingredient)
• 1 cup unsweetened raw coconut, finely shredded

Instructions

For the Raw Cake Truffles:
1. Soak nuts for 2 hours, then drain.
2. In food processor, blend all ingredients until it forms a smooth, rich ball.
3. Shape into truffles, and refrigerate.
For the Coating:
4. Using a chocolate dipping tool, or similar, dip each chilled ball into the melted chocolate, ensuring that coat the ball completely, and then shake off all the excess chocolate.
5. Immediately and gently roll the dipped ball into the coconut.
6. Place on waxed paper to set.
7. Chill the balls.

Notes