Appetizers

Garlic Crostini

1 loaf baguette
Olive oil, as needed
Garlic cloves, halved, as needed

Slice the baguette in thin slices. Drizzle both sides of bread with olive oil. Broil until golden on each side. While still hot, rub each side of the slices with the garlic.

Southern Oregon Animal Rights Society
Vegan Cooking Series - Fall Entertaining
MeadowBrook Farm Talent, Oregon

Fresh Corn Soup
Serves 8

2 ounces margarine (Earth Balance works well) (4 Tbsp)
2 medium onions, chopped
9 ears corn, kernels removed or 6 cups frozen corn
2 cups vegetable stock (see below)
3 cups soy milk (Vitasoy Creamy works well)
Fine sea salt and sugar
Freshly ground pepper and nutmeg to taste
1 red bell pepper, toasted, peeled, seeded, and finely chopped
1 Tbsp finely chopped flat leaf (Italian) parsley

In a large soup pot, heat margarine and sauté onions until translucent, about 5 minutes. Add corn and sauté an additional 5 minutes, until heated through.

Add stock and milk, bring to a boil, then reduce heat and simmer about 10 minutes, until corn is tender. Puree until smooth using an immersion blender or in a food processor and return to pot.

Season to taste with salt, sugar, pepper, and nutmeg. Garnish with roasted red pepper and parsley.

Make it ahead: Prepare without seasonings or garnish up to 2 days in advance.

Southern Oregon Animal Rights Society
Vegan Cooking Series - Fall Entertaining
MeadowBrook Farm Talent, Oregon

Mushroom, Walnut and Rosemary Paté
Serves 8

1 red onion, cut lengthwise into thin crescents
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced shiitaki mushrooms
½ ounce dried chanterelles, soaked in ½ cup boiling water for 30 minutes
1 cup red wine
1 tsp sea salt
2 tsp coarsely chopped fresh sage
1 tsp coarsely chopped fresh thyme
2 tsp coarsely chopped fresh rosemary
1 tsp ground nutmeg
½ tsp ground pepper
1 Tbsp nutritional yeast
1 cup walnuts, toasted
1 Tbsp tamari soy sauce
2 tsp balsamic vinegar
2 ½ cups water
2 tsp powdered agar agar, or 2 Tbsp agar agar flakes

To toast the walnuts, first soak in two cups warm water for thirty minutes. Drain. Place nuts on a baking sheet and bake in a 350° oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Allow to cool to room temperature before serving.

In a large nonstick skillet or sauté pan, cook the red onion, garlic, and mushrooms in the red wine, the chanterelle soaking liquid, and sea salt over medium heat, stirring often, until all the moisture has evaporated. Add the chanterelles and cook until heated through. Remove from the heat. Add the sage, thyme, rosemary, nutmeg, pepper, and yeast and stir well to incorporate.

Transfer to a blender. Add the walnuts, tamari, vinegar, and 1 ½ cups of the water. Blend until smooth.

In a small saucepan, bring the remaining 1 cup water to a boil. Whisk in the agar agar and turn the heat to low. Continue whisking until the agar agar is thoroughly dissolved, about 5 to 7 minutes. Add to the mushroom mixture and blend until incorporated.

Test the paté to ensure that it sets up by refrigerating 1 tablespoonful for 10 minutes. If the test paté isn't firm by them, dissolve another 2 tsp agar agar powder or 1 Tbsp agar agar flakes in boiling water and add to the paté. Spread in an 8 x 5-inch loaf pan or 8-cup mold. Refrigerate for at least 2 hours. Unmold and cut into slices and serve with Garlic Crostini.

Southern Oregon Animal Rights Society
Vegan Cooking Series - Fall Entertaining
MeadowBrook Farm Talent, Oregon

Rosemary Sweet Potato Soup
Serves 8

2 large cloves garlic, finely chopped
2 tablespoons olive oil
12 cups vegetarian broth
8 cups sweet potatoes, cubed
½ teaspoon pepper
½ teaspoon salt
2 tablespoons fresh rosemary, finely chopped
2 cups non-dairy milk

1. Using a large stock pot, sauté the garlic in olive oil over medium-high heat until lightly browned and fragrant.
2. Add broth and potatoes and bring to a boil. Cover and cook over low heat until potatoes soften, about 30 minutes.
3. Using a blender or food processor, puree soup in batches. Return to pot and add remaining ingredients. Stir and warm thoroughly over medium-low heat.