recipes, veganJoshua Katcher

RECIPE: Lunch Trio

recipes, veganJoshua Katcher

lunchtrio This lunch features Butternut squash with trumpet mushrooms, shallots & tempeh, a Boston lettuce wedge with cheesy horseradish mustard dressing, and a hearts of palm salad w/ tomatoes, capers & olives. Make any one of these, or go for the triple-threat with all three. I used all organic ingredients.

WHAT YOU'LL NEED (serves 2):

Squash & Trumpet Tower • 1 medium-large butternut squash (already baked, or 1 can of puree) • 3 large king trumpet mushrooms • 1 large shallot • 1 cup of tempeh • 1 tsp nutritional yeast • 1 cup of vegetable stock (or one cube unsalted bullion)

DIRECTIONS:

1. If your squash is baked, simply scoop out the flesh. If not, use a can of squash puree. 2. Chop the mushrooms, shallots, and tempeh. 3. Bring a large pan to medium heat, and add the mushrooms, shallot and tempeh. 4. Slowly add the vegetable stock, letting it cook off each time. If you run out of stock, simply use water. This deglazes the pan and releases some fantastic flavors due to caramelization. 5. Once the mushrooms, shallots and tempeh have softened and turned golden, add the squash and continue adding water or stock slowly. 6. Add the nutritional yeast which will help  thicken the mixture. Remove from heat. 7. If desired, spoon into a hollow ring or small bowl to mold for presentation.

Wedge • 1/2 Head of Boston Lettuce • tablespoon of horseradish • 2 tablespoons mustard (I used deli-style) • 1 tablespoon of Apple Cider Vinegar • 1 tsp nutritional yeast • Black Pepper to taste

DIRECTIONS:

1. Remove the outer leaves of the Boston lettuce, then slice into quarters. Rise clean and rest facing down so water drains. 2. In a small bowl combine the horseradish, mustard and vinegar. This is the dressing. 3. Plate the lettuce. Using a spoon, apply the dressing to the wedges. Top with nutritional yeast and black pepper to taste. Set aside.

Palm Salad • 1 Can of Hearts of Palm • 1/2 cup small tomatoes (cherry or grape) • 1/2 cup pitted kalamata olives • 1 tablespoon of capers • 1 tablespoon cashew cream cheese ( I used Dr. Cow, but any vegan cream cheese can be used)

DIRECTIONS:

1. Chop the hearts of palm, slice the tomatoes and olives. 2. In a bowl mix everything including the capers and cashew cream cheese. 3. Serve cold.