Cooking the Books: Balsamic Glazed Portabellos and Beet and Veggie Slaw

I was recently sent a copy of Speed Vegan from the kind people over at BookPubCo – and I love it!

The whole premise of this book makes it different than the other cookbooks I have. All the recipes are quick and simple, relying on freshness and flavor instead of elaborate cooking techniques. You’ll find no stodgy casseroles or heavy, complicated dishes in this book; instead you will find page after page of light and bright dishes that combine unique flavors and textures to create tasty meals with a gourmet flair.

Flipping through this book I was stumped. With so many delicious and simple recipes, what should I make? Glass Noodle Salad with Spicy Peanut Sauce? Hot Eggplant and Seitan Open-Face Sandwiches? White Bean Soup with Tuscan Kale? Mangoes and Lychees with Mint?

I finally settled on 3 recipes that sounded too good to resist – Quick Beet Slaw (pg. 100), Balsamic Mushrooms (pg. 135) and Mashed Aloo Gobi (pg. 141). And lucky you – I get to share the recipes!

These Balsamic Glazed Mushrooms are simply wonderful. I love mushrooms any way they are prepared, but adding a hint of balsamic vinegar, a small bit of agave nectar, and a pinch of thyme, creates a complex and perfectly balanced addition of flavor that makes this dish truly special.

Makes 4 Servings

1 pound mushrooms, preferably cremini or baby portabello
3 Tbsp extra-virgin olive oil
1/2 cup finely diced shallots
2 Tbsp balsamic vinegar
1 Tbsp dark agave nectar
1 tsp chopped fresh thyme, or 1/4 tsp dried
3/4 tsp salt
1/2 tsp freshly ground black pepper

- Wash the mushrooms well and pat them dry. Quarter them, taking care to keep the stems attached.

- Heat the oil in a large pan over high heat. Add the shallots and cook for about 2 minutes, stirring constantly. Add the  mushrooms and stir well. Cover the pan and cook until the mushrooms begin to release their liquid, about 1 minute. Remove the cover and cook until the liquid is absorbed, about 5 minutes.

- Add the vinegar, agave nectar, thyme, salt, and pepper. Cook and stir for 1 to 2 minutes, until the mushrooms are lightly glazed with a smooth sauce. Serve at once.

This beet slaw is a fantastic summer dish, can’t you just tell how bright and fresh it is? All those colors get my mouth watering, and the fresh basil and cilantro, combined with the super zesty dressing is a combination that always keeps me coming back for more. I love the crunchy texture of all the veggies!

Makes 4 Servings

1 medium-sized beet, scrubbed or peeled and grated
1 carrot, grated
1 roasted red pepper, quartered and cut crosswise into 1/4-inch-thick slices
1/2 red onion, quartered and thinly sliced
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh basil
2 stalks celery, thinly sliced
2 radishes, grated
1/2 cup flax oil (I used olive oil)
2 Tbsp brown rice vinegar
grated zest of 1 lime
2 Tbsp freshly squeezed lime juice
4 cloves peeled garlic
2 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

- Combine the beets, carrots, red pepper, and onion in a large bowl. Add 1/4 cup of the cilantro, 1/4 cup of the basil, and all of the celery and radishes

- Put the flax oil, vinegar, lime zest, lime juice, garlic, mustard, salt, and pepper in a blender. Process until smooth. Pour over the vegetable mixture. Toss well. Eat.

You all know how much I love Indian food, so when I saw a recipe for Mashed Aloo Gobi I knew I had to make it. Aloo Gobi, a spicy and hearty dish of potatoes and cauliflower is a staple of Indian cuisine, and always a dish that I order when we go to our favorite Indian restaurant. Turning into into a mashed potato dish is pure genius – and pure yum! This recipe was great and the texture and flavor was just right. I think my curry powder was a bit mild, so I doubled how much the recipe called for and added a handful of Black Kalonji Onion seeds, a must in all my Indian dishes.

Makes 4 Servings

1 Tbsp coconut oil
1/2 head of cauliflower
1 Tbsp curry powder
1 tsp sea salt
1 and 1/2 cups vegetable broth
3 russet potatoes
2 Tbsp chopped fresh cilantro (optional)

- Put the oil in a large pot over high heat. When the oil is very hot, add the cauliflower. Cook and stir for a few minutes, until the cauliflower begins to brown lightly and emits an appealing aroma. Add the curry powder and salt, stirring well to combine thoroughly. Add the vegetable broth and bring to a boil. Decrease the heat, cover the pot, and simmer for 10 – 15 minutes, or until the cauliflower is tender.

- Peel the potatoes (I left the peel on), and then cut them into small pieces (about 3/4 inch thick). Add them to the pot along with enough water to just cover them. Bring to a boil, decrease the heat, and cook, stirring occasionally, for about 15 minutes, or until the potatoes are very tender.

- Drain the vegetables, reserving the broth in a small bowl, and return the vegetables to the pot. Mash thoroughly, adding some of the reserved broth as needed to create the desired consistency. Taste and add more salt, if needed. Stir in the cilantro, if using. Serve at once.