Christmas time is just around the corner. The stores have the decorations out - Christmas music is being played throughout the world; this all points to a wonderful Christmas feast. On today's Meatless Mondays have sourced this great recipe from beautiful Ellen and Chef Roberto Martin.
It is a Vegan Roast Dinner with grilled Veggies and Mash. It is so amazing - ENJOY!
Ingredients:
Sauce Reduction
One bottle Cabernet Sauvignon or Syrah (non-alcholic)
1 large white onion chopped
1 1/2" thick slice of white onion
1 cup chopped celery
2-3 cloves of garlic
1 cup chopped carrots
2 sprigs of thyme
About 2 tbs. organic flour (all-purpose)
1 cup better than bullion brand (no beef) beef stock (make it strong)
Extra virgin olive oil, salt and pepper as needed
Mashed Potatoes:
About 10 red creamer potatoes
1/2 stick melted vegan butter
Chopped chives
Salt and pepper
Grilled Vegetables:
Peeled baby carrots
Baby zucchini
Skinny asparagus, or any of your favorite vegetables
Directions:
Sauce Reduction -
First, in a lightly oiled grill pan or small sauté pan, cook the onion slice until it is dark and charred (burnt). Set it aside.
2 tbs. Extra virgin olive oil
Sauté onions until translucent. Add celery and garlic, stir 2 minutes and add flour, stir for 2 minutes.
Add beef stock, red wine, and the remaining ingredients.
Simmer until sauce has gone from purple to brown and is thick enough to coat the back of a spoon.
Strain and set aside.
Mashed Potatoes -
Boil potatoes (skin on) with 3 tbs kosher salt until soft.
Drain but don't rinse.
While potatoes are hot, push them through a potato ricer, the skins will stay in the ricer...
pull the skins out and put them in with the potatoes.
Working quickly, add the melted butter, salt, pepper and chives. Mix with a rubber spatula.
Cover and reserve warm.
Important not to let potatoes cool. (Don't be cheap with the salt.)
Grilled Veggies -
Preheat a grill pan.
Cut the carrots and zucchini in 1/2" lengthwise.
In a large bowl, toss the carrots and zucchini with olive oil, salt and pepper.
Grill them.
Cut the bottom stalks off asparagus. Toss in extra virgin olive oil, salt and pepper. Grill them until soft.
Veggies should be al dente with visible char marks.
Place on plate and set aside.
