Fall Recipes

Vegan Parsnip and Wild Mushroom Pie

Freshly harvested parsnips. (Photo: Flickr Creative Commons; wburris)

This recipe takes a little time but it’s a festive pie that’s perfect for friends who are vegan. If you want to save time, you could buy a pie shell. If you prefer butter, then go right ahead and use it in the pastry in place of the margarine and likewise, if you’d prefer cow’s milk instead of soy milk, feel free to use it. Serve with some home- made cranberry salsa (page 33) if the holidays are near.

Sunchoke Dumplings with Swiss Chard and Walnuts

Sunchokes, or Jerusalem Artichokes. (Photo: Flickr Creative Commons; avlxyz)

According to Living on Earth's Jessica IIyse Kum, "Eva says this dish oozes umami, a Japanese word for a taste sensation of meaty or savory, produced by several amino acids typically found in meats, cheeses, broths, stocks, and other protein-heavy foods. It is not always easy for a vegetarian dish to achieve this satisfying meaty quality." Jessica thinks "it is the earthy flavor of the chokes and chard, as well as the rich texture of dumplings, that does it."

Eva’s Sorbet

Eva's Sorbet

It takes Eva all of three minutes to whip up one of her outrageously delicious sorbets after dinner. How does she do it? 

Linguine with Kale, Lemon, and Brown Butter

This recipe is great when you don’t have a lot of time. Included is a secret recipe for quick-and-dirty preserved lemons. If you want, add a few spoonfuls of capers and a squeeze of lemon instead of the preserved lemon. This is equally good with broccoli or rapini instead of kale. You can also add a chopped tomato.

Lemon Cabbage Kimchi

This recipe won top prize for the most creative kimchi in the very first Greater Boston Kimchi Festival! Its refreshing flavor works well with curries and other food. 

Chambrette’s Cabbage

This is my own rendition of a version prepared by Chambrette, head chef at the French cooking school were I once worked. Be forewarned: this cabbage has to cook for two hours. 

Dixie Pot Pie

Here's a simple pot pie that doesn't need a cream sauce. The topping is a buttery biscuit and the filling is jam-packed with juicy vegetables that form their own sauce, with a little help from sherry and butter.

Enchiladas in Pumpkin Seed-Chile Sauce

Tomatillos

This reliable enchilada recipe doesn't require any time-consuming procedures. The toasted pumpkin seeds give the sauce a delicious flavor as well as a boost in protein. Use the dark green, hulled pumpkin seeds that are available in whole-foods stores and some Latin American markets.

Chinese Noodles and Broccoli

Fresh Chinese noodles served with blanched broccoli and chile oil

Fresh Chinese noodles served with blanched broccoli and chile oil

Healthy Mac and Cheese

Swiss Chard

You can make this with just one or two vegetables. You don’t need all three. I know it is unconventional to add a bit of flour into the sauce raw, but I got the idea from a fondue recipe that does the same. Not needing to make a bechamel saves a lot of time.