Jay's Chopped Vegan Challenge

Isa Chandra Moskowitz challenged her vegan minions to a cooking throw-down, "Chopped" style. Jay, being a fan of the show, happily took up his gauntlet and leapt into the fray. The mission? Use butternut squash, rosemary, popcorn and apricot preserves. Also, the dish needed to be brunch themed. After some furious brainstorming between the both of us for a couple days, this is what Jay came up with. 

Rosemary Grilled Portobello Mushrooms with Spicy Apricot Glaze

Ingredients:

1 large portobello mushroom

1 2" sprig of fresh rosemary

1 cup water

salt and pepper to taste

Method:

1) Nestle the sprig of rosemary within the underside of the portobello mushroom. Set that bad boy gills down and steam fry over medium/medium high-ish. Adjust your temperature so you don't turn your beautiful shroom into a lump of charcoal. Cover with a lid 'cuz you're cooking with steam, baby!

2) When the portobello is tender, salt and pepper to taste. Slice it up and adorn with Spicy Apricot Glaze after you've plated. Jay dusted it with a bit of the popcorn flour to keep with the theme.

PSA: Steam frying utilizes water or broth in place of oil. Add a bit of water to the pan as you would oil. When things start to stick, add a little more water. I had to watch a few videos on YouTube before I figured it out.

Spicy Apricot Glaze

Ingredients:

1/4c apricot preserves (the less ingredients on the label the better!)

1/4c water

1/8 tsp cayenne pepper (more if you're a heat freak like we are, less if you're a delicate flower)

Method:

1) In a small saucepan add all three ingredients. Mix obviously.

2) Cook over medium high, or whatever it takes to simmer. Once your sauce has reduced by half and coats your spoon, you're good to go. 

Butternut Squash Soup

 

Ingredients:

1 medium butternut squash

1 large potato

1 large yam

1/2 cup carrots, chopped

1 medium onion

1/2 tsp smoked paprika

1/4 tsp fresh rosemary, chopped

1 quart vegetable stock, unsalted

salt to taste

Method:

1) In a large pot combine butternut, potato, yam, carrot and veggie stock. Bring to boil, then reduce to simmer.

2) Chop onion. Sauté in medium fry pan until carmelized. Again, we use the steam frying method. Water replaces oil. Add onion to your vat of simmering veggies.

3) Once veggies are tender, add rosemary, paprika and salt. Grab your immersion blender if you have one and purée away until nice and smooth. Like baby chow. If it is too thick, add a bit of water to thin it out. But there is no shame in desiring butternut mashed potatoes. No judgement here! Whatever makes your scooter putt when it comes to consistency. 

4) Garnish wth a light sprinkle of paprika and a tiny sprig of rosemary. And a kernel of popped popcorn in our case. 

PSA: Vegetable stock is wicked easy to make. You know all those veggie clippings you toss into the compost? Jam all of that goodness into a plastic baggie and freeze it until you have enough clippings to fill your stock pot. Add water, bring to boil. After it starts boiling, turn it off and let it set for a few hours until cool. Strain the broth (now you can compost your clippings!), put that liquid gold into plastic containers and freeze. If you want little flavor boosts for steam frying or rice, freeze in ice cube trays.

Gluten Free Popcorn Corn Bread

 

Ingredients: 

Dry Items

1 cup cornmeal (get organic... no, no GMO!)

1/3 cup sorghum flour

1/3 cup rice flour

1/8 cup tapioca flour

1/4 cup popcorn flour

1/2 cup sugar

1 Tbs baking powder

1 tsp baking soda

1/2 tsp salt

Wet Items

1/4 cup water

1 cup hemp milk, unflavored/unsweetened

4 oz applesauce

Binder

3 tsp flax seeds, ground

3 Tbs water

Method:

1) Preheat oven to 375. Grease 8x8 baking dish.

2) In small bowl, add 3 tsp flax to 3 Tbs water and set aside.

3) In a medium bowl, combine dry ingredients.

4)  In a large bowl add all of your wet ingredients, including your flax slurry. 

5) Slowly add dry to wet and mix together. 

6) Pour in baking dish and bake for 35-40 minutes until your toothpick tells you all is groovy in cornbread land.

PSA: We made popcorn flour by putting air popped popcorn into our VitaMix and blended. I used the tamper to beat the popcorn down into the blades. We also discovered that popcorn flours sticks to everything like styrofoam.