COMPLETE Local & Vegan
g n i v i g s k n a Th e d i u G Menu RECIPES INSIDE Field Roast Celebration Roast with Warm Herbed Vinaigrette Vegan Spinach Dip Early Bird White Corn Polenta with Caramelized Onions Roasted Vegetable Panzanella with Artisan Lavinia Croutons Walnut-Coffee-Mushroom Sauce Chocolate Pecan Pie Bars
Local & Vegan
1 tsp. onion powder
Shopping List
6 oz light brown sugar
Produce
4 tsp. ground coffee (enough for 1 ¼ cups coffee)
3 large yellow onions
1 medium yellow onion
3-4 extra-large shallots 1 head garlic 3 lemons
¾ pound sweet potatoes 1 delicata squash 1 large carrot 1 beet
1 bunch radishes, or 1 good-sized watermelon radish
6 oz cups flour
4 1/4 oz raw pecans 1 cup raw walnuts
1 ½ cups raw cashews
6 oz nutritional yeast Salt – several Tbsp. Pepper – possibly several Tbsp.
Perishables
1 Celebration Roast
1 loaf Artisan Lavinia Ancient Grains bread 6 oz grated Parmesan or Asiago cheese Vegan: omit this ingredient)
¾ pound Brussels Sprouts
2 sticks (Vegan: omit this ingredient)
½ pound mushrooms, from Sierra Gourmet or other local producer
1 tsp. white miso (optional, or use liquid aminos)
3 - 4 cups leafy greens for Panzanella (1 large bunch kales or swiss chard, or ½ pound spinach) ½ pound spinach for Spinach Dip ½ cup pomegranate seeds (about ½ medium pomegranate) Handful of microgreens (about 1 clamshell) 1 bunch parsley
Small bunch rosemary Small bunch thyme
Bulk
16 oz extra-virgin olive oil 4oz Early Bird White Corn Polenta
1/8 tsp. crushed red pepper flakes (optional) 2 oz raw hazelnuts, skin-on or skin-off 1 Tbsp. maple syrup
Grocery
3 ozavocado oil (optional for Roasted Vegetable Panzanella) 2 Tbsp. balsamic vinegar Splash red wine vinegar (optional) 1 tsp. white vinegar
1 Celebration Roast 1 onion, peeled and sliced into 1-inch rounds 1 Tbsp. extra-virgin olive oil A few pinches of salt
Warm Herbed Vinaigrette ½ cup extra-virgin olive oil 2 Tbsp. minced Shallot 2 cloves garlic, finely chopped 2 Tbsp. fresh lemon juice 2 Tbsp. chopped fresh flatleaf parsley 1 tsp. finely chopped fresh rosemary Optional: Pinch crushed red pepper flakes Cook the Celebration Roast
Makes about 2 ½ cups Vegan Cream Cheese: 1 ½ cups raw cashews 2 Tbsp. lemon juice ½ cup coconut cream (like Thai Kitchen) 1 tsp. white vinegar
2 cups milk chocolate chips (Vegan: substitute dairy-free chocolate chips)
1 tsp. onion powder
1 can sweetened condensed milk (Vegan: omit this ingredient)
3/4 cup nutritional yeast
Vegan: 1 can sweetened condensed coconut milk
1 onion, chopped
½ cup coconut cream (like Thai Kitchen) 1 bag Sierra Sweets toffee (Vegan: omit this ingredient) Vegan: 6 - 8 oz. pretzels
1 bay leaf
1 tsp. dried oregano
½ cup vegan mayonnaise (like Just Mayo)
1 tsp. salt ½ cup vegan mayonnaise (like Just Mayo) Onions and Spinach: 2 Tbsp. olive oil 1 Tbsp. crushed garlic 1 tsp. dried oregano 5 cups baby spinach, finely chopped Optional: sub 1 cup of baby spinach with finely chopped parsley Soaking the cashews: Add cashews to a bowl and pour boiling water over them. Let soak one hour. Make the Vegan Cream Cheese: Add cashews to a blender with lemon juice,
Protein
according to the package. Let cool for 15 minutes. Preheat oven to 350 degrees. Toss peeled onion in some of the olive oil. Add a little salt and place on sheet pan. Roast the onion until browned, stirring occasionally. Make Warm Herbed Vinaigrette: In a saucepan, heat oil and shallot over medium heat and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat, and whisk in lemon juice, parsley, rosemary, and pepper flakes (if using). Cut Celebration Roast into ½ inch slices. Place slices on a platter, interspersed with roasted onion. Drizzle on Warm Herbed Vinaigrette and serve.
Vegan Spinach Dip
Vegan: ¾ cup plus 2 Tbsp. refined coconut oil
1 tsp. liquid aminos (optional in place of white miso)
¼ tsp. dried thyme
Field Roast Celebration Roast with Warm Herbed Vinaigrette
Gravy
coconut cream. White vinegar, salt, onion powder, vegan mayonnaise and nutritional yeast. Blend until smooth and set aside.
Make the Onions and Spinach: Add olive oil to a frying pan along with chopped onions, crushed garlic and dried oregano. Saute until onions are softened. Divide onions roughly in half and add half to the blender with the vegan cream cheese mix. Blend it in. Add chopped spinach and parsley (if using) to the frying pan with the remaining onion and saute until wilted. Preheat oven to 375 degrees. Pour the cream cheese from the blender into a 9-inch baking dish, then add the sautéed greens and onions and fold in gently. Bake for 15 minutes until golden brown and crusty on top. Serve with crackers, chips, bread, or raw veggies for dipping.
Early Bird White Corn Polenta Roasted Vegetable Panzanella S tarch with Caramelized Onions with Artisan Lavinia Croutons Croutons:
3 cups cubed Ancient Grains Artisan Lavinia Bread ¼ cup olive oil
Splash of balsamic or red wine vinegar
Make the Croutons:
Makes 4-6 servings Polenta: 3 cups water
1-2 rosemary sprigs, stems removed and leaves finely minced
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
½ tsp. salt
2-3 fresh thyme sprigs, stems removed and leaves finely minced
Toss cubed bread with ¼ cup olive oil, finely minced fresh rosemary and thyme leaves, and a pinch of salt and pepper. Make sure bread is thoroughly coated with the oil. Spread it on a baking sheet with the hazelnuts. Toast in oven for 10-12 minutes, remove and set aside.
2/3 cup grated parmesan or Asiago cheese (omit for Vegan version)
Roast the Veggies:
2 Tbsp. unsalted butter (Vegan: use olive oil)
pinch of black pepper pinch of salt 1/3 cup whole hazelnuts, skin-off optional
Herb-Roasted Vegetables: ¼ to 1/3 cup olive or avocado oil ¼ tsp. salt
Turn up the oven to 400.
pinch of pepper
In a small bowl, whisk together olive (or avocado) oil, salt, pepper, garlic clove, lemon juice, 1 maple syrup, and rosemary.
1 garlic clove, minced 1 Tbsp. lemon juice 1 Tbsp. maple syrup 2 sprigs of rosemary, stems removed – just the leaves 1 cup radish, chopped
In a large bowl, place all your prepared vegetables. Add your oil/herb mix, coating everything.
1 ½ cups chopped or shaved Brussels Sprouts
Lay your vegetables flat on a lined baking sheet or roasting 3 Tbsp. chopped shallot pan and roast for ten minutes. After ten minutes, remove from 1 cup peeled sweet potatoes, spiralized or ribbon-cut oven, toss again, then roast for 1 small delicata squash, seeds an additional 8-10 minutes or until vegetables are cooked and pulp removed and cut into ¼-inch rings through. Remove pan from oven and set aside. 1 large carrot – chopped 1 beet, sliced thin
Extras for the Salad Bowls:
3-4 cups leafy greens (kales, swiss chard, spinach) ½ cup pomegranate seeds Handful of microgreens
Assemble the salad: Place leafy greens in a large bowl, then add roasted vegetables, toasted croutons and hazelnuts. Toss if desired or keep layered. Add garnishes – pomegranate seeds and microgreens, and a splash of balsamic or red wine vinegar on top.
Walnut-Coffee-Mushroom Sauce Makes about 1 ½ cups 3 Tbsp. olive oil
1 ¼ cup black coffee (cold is ok)
2 extra-large shallots, rough diced (about ¾ - 1 cup)
½ tsp. salt ½ tsp. pepper
4 garlic cloves, rough-chopped
1 tsp. miso (or sub glutenfree liquid aminos)
1 cup chopped mushrooms
1 tsp. balsamic vinegar
1 cup raw walnuts
¾ cup Early Bird white corn polenta
Optional: 2-3 tsp. minced fresh herbs 2 Tbsp. butter (Vegan: use olive oil) Caramelized Onions: 2 large yellow onions, peeled (about 1 pound)
Salt 1 bay leaf Large pinch dried thyme Water, as needed Halve both onions through the root end. Cut a notch around the root end halves and cut them out. Place each half flatside down on a cutting board and very thinly slice the onions lengthwise, starting at one side and working all the way to the other. The slices should be ¼ 1/8 inch thick. Heat 2 Tbsp. butter (or olive oil) in a large saucepan over medium heat until melted and sizzling. A pan with high sides will keep the onions from flipping out onto your stove. Add a couple large handfuls of onion to the pot. Cook, stirring until the onions are soft and starting to turn translucent, 1-2 minutes. Stir in a few more handfuls of onion and
Saute mushrooms, shallots, and garlic in a pan with olive oil until fragrant and golden. Remove half of mixture from pan and save for later. To mixture still in the pan, add walnuts and coffee, deglazing pan and letting coffee reduce a little. Remove from heat and let cool.
Side
repeat the cooking and stirring process until you’ve added all the onions. Season with a pinch of salt, bay leaf, and thyme. Reduce the heat to medium and continue cooking the onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place. After 15-20 minutes, the onion should be blond-colored. At this point, if you like the taste and texture, remove them from heat and set aside until you’re ready to fold them into the polenta. If you want your onions to be more golden-brown with some crispy edges, keep going for another 15-20 minutes. Because most of the water has cooked off at this point, you may need to add a little splash of water to make sure there aren’t any bare spots in the pot where the onions could start to burn.
Make the Polenta: Bring water and salt to a boil in a saucepan. Whisk in polenta. When water comes back to a boil, reduce heat to lowest possible setting (to a simmer) and continue to whisk frequently until it’s thick-up to 45 minutes. When it’s ready the polenta should taste soft, not hard or grainy. Remove from heat and whisk in the cheese, herbs, and butter (if using). Gently fold in the caramelized onions. Note: Polenta should be served warm. It can be refrigerated and kept for up to three days. Reheat it on the stovetop, adding additional liquid if necessary.
Put into a high-speed blender and blend until smooth with the remaining. Once well-blended, add reserved mushrooms, garlic, and onion from earlier in the cooking process back in and check and adjust the amount of salt and pepper.
l e e f t ’ n o D ? g n i k o o c like
Our Deli and Bakery has you covered with delicious ready-to-go Thanksgiving foods from our deli. Available Sunday, November 25 No Pre-Orders, We’ll Have Plenty!!
Vegan Mushroom Gravy (wheat-free) Vegetarian Stuffing Organic Mashed Potatoes (original and vegan)
Chocolate Pecan Pie Bars
Dessert
Makes about 30 small squares
Crust: ¾ butter or refined coconut oil, room temperature ¾ cup light brown sugar 1 ½ cups flour Filling: 1 cup sweetened, condensed milk (Vegan: use sweetened condensed coconut milk) 2 Tbsp. butter (Vegan: use refined coconut oil)
Topping: 2 cups milk chocolate chips (Vegan: use dairy-free chocolate chips) 1 cup crushed Sierra Sweets
toffee (Vegan: substitute crushed pretzels) 1 cup chopped pecans, lightly toasted Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil and spray lightly with nonstick spray. Make the Crust: Beat butter (or refined coconut oil) together until combined. Mix in flour. The mixture will be slightly dry. Press into prepared pan and bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly. Make the Filling: In a small saucepan heat the sweetened condensed milk (or sweetened condensed coconut milk) and butter (or refined coconut oil) together until smooth. Pour over the slightly cooled
shortbread crust. Bake 1215 minutes until the filling is bubbly and browned. Remove from the oven. Topping: Take several pieces of Sierra Sweets Toffee and place in a durable plastic bag. Crush toffee with a wooden mallet or a small hammer. Immediately sprinkle chocolate chips on top of filling when it comes out of the oven. Place back in oven for two minutes until the chips are shiny and soft. Carefully spread the chips over the filling with an off-set spatula. Sprinkle with toffee bits (or crushed pretzels if using) and lightly toasted chopped pecans, pressing into the chocolate. Allow to cool completely before cutting into squares.
Organic Maple Sweet Potatoes Green Bean Casserole Orange-Cranberry Sauce
Check out our bakery for: Pumpkin Pie Apple Pie Pumpkin Bread Cheesecake
and more!