marengo bowl

Because Vegan Bowls (Amazon, B&N) is so close to release (September 15!), I can't seem to get bowl dishes off my mind. Although this recipe, Marengo Bowl, is not in the book, creating more and more bowl foods these days seems to be my norm as they are easy, complete - in terms of starch, vegetable and protein - and convenient.

I am a sucker for re-creating classic recipes as authentically as is vegan-ly possible, and Marengo is no exception to this self-imposed rule.

Legend has it that Chicken Marengo was created to celebrate Napoleon's Battle of Marengo in the 1800's. After the victory, Napoleon's chef searched the village for ingredients fit for his highness and found chicken, eggs, crayfish, tomato and wine. Napoleon loved the dish so much that he insisted on eating it before each battle, believing it would bring him good luck.

So the legend goes. How much truth there is in the story is debated by historians, but the dish does exist and I am here to make it into a vegan culinary dream.

The most difficult aspect of this dish to veganize is the fried egg, which is served sunny side up as the egg yolk adds a "sauce" to the chicken stew. I decided to use a quick vegan Hollandaise sauce to add that extra sauciness and flavor.

While the mushrooms (if we are to believe the original tale) were added much later, it has become synonymous with Marengo. In addition to regular mushrooms in the stew itself, I decided to add grilled trumpet mushrooms (also know as king oyster mushrooms) because they are substantial and have a light reminiscence of seafood flavor - not as much as the regular oyster mushrooms, but very adequate in replacing the crayfish, or shrimp that is a popular addition these days. If unavailable, use protobellos.

Get the recipe below and don't forget to enter to win Kittee Berns' amazing Ethiopian cookbook, Teff Love, HERE.

Marengo Bowl

Serves 4

Hollandaise: 3 tablespoons vegan mayo 2 tablespoons unsweetened plain vegan milk 1 teaspoon fresh lemon juice ½ teaspoon dijon mustard ⅛ teaspoon ground turmeric Pinch cayenne Sea salt and ground black pepper Sautee: 2 tablespoons olive oil 1 medium onion, sliced thin 1 (15-ounce) can chickpeas, rinsed and drained 2 garlic cloves, sliced ½ teaspoon dried thyme ½ teaspoon dried oregano 1 bay leaf 8 ounces crimini or button mushrooms, quartered 1 cup dry marsala or sherry 1 (15 - 18 ounce) can whole tomatoes, crushed by hand ½ cup water ½ cup sliced black olives Grill: 4 trumpet (or king oyster) mushrooms, trimmed and cut into ½-inch thick slices 2 teaspoons olive oil Cooked rice, as needed 2 tablespoons minced parsley. 1. Hollandaise: Combine the mayo, milk, juice, mustard, turmeric and cayenne in a small microwave-safe bowl. Whip with a whisk to combine and season with salt and black pepper. When needed, warm in a microwave in 20 second intervals until heated through. 2. Sautee: Heat the oil in a large pot over medium heat. Add the onion, chickpeas, garlic, thyme, oregano, bay and season with salt and black pepper. Cover and cook until the onions and chickpeas are lightly golden, about 5 to 7 minutes, stirring occasionally. Remove the onion and beans and set aside. Increase the heat to medium-high and add the mushrooms. Cook until lightly golden, about 5 minutes. Add the wine and cook until reduced by half. Add the tomatoes, water and reserved onions and beans and bring to boil. Reduce the heat to medium-low and cook for 20 minutes. Add the olives and a 2 to 3 tablespoons of water if the sautee is too dry. Taste and adjust seasoning with salt and pepper. 3. Grill: Heat a grill pan over medium heat. Combine the trumpet mushrooms, olive oil and salt and black pepper, to taste, in a medium bowl. Toss to combine. Grill the mushrooms until tender, 3 minutes per side in the covered grill pan. turning the mushrooms a quarter turn after 2 minutes. 4. Assembly: Serve the sauce over the cooked rice in shallow bowls. Garnish with a few slices of grilled mushrooms, hollandaise sauce and parsley. Serve.

© 2015 Copyright Zsu Dever. All rights reserved.

roasted zucchini and mushroom pilaf bowl from "vegan bowls" + #1

These are a few of my favorite things...about Vegan Bowls:

Over the next few weeks, I will share with you my most favorite aspects of my new cookbook, Vegan Bowls (Amazon, B&N).

#1. 
This first aspect simply has to be at the top of my list. You might think that number one is how wonderful the recipes are (which they are!) or how fast a complete meal can be to make (which it can be!), but, in fact, it is a simple thing that a lot of modern cookbooks don't have: no cross-referencing recipes.

There are no recipes within recipes, except for convenience ingredients such as seitan and curry paste.

That is correct - you can cook a complete meal without having to prepare another recipe first. It really bears repeating:

Complete meals without the need for secondary recipes.

I own my share of super amazing cookbooks, written by some super amazing authors, but the nitty-gritty is that either recipes-within-recipes are required or the recipes themselves are not complete meals unto themselves.

Certainly, a few exceptions are of note, such as dinner salads, a few casseroles and soups, but even then, most need supplemental components to make them a complete meal.

I took great care in making sure that all the recipes in this volume are stand-alone and need no other sub-recipes.

Of course, for your convenience, I have included a few basic recipes for ease, economy and superior flavor, but no basic recipe is a "requirement" for making any of the bowls in the book.

While I include recipes for seitan, vegetable broth, red curry paste and tortillas, they can be store-bought and need not be home-made.

I know how important it is to see the Table of Contents of cookbooks before you purchase one, therefore, over the next few weeks I will be sharing the contents of Vegan Bowls with you, chapter by chapter. Below is the content of the grains chapter:

Today I am sharing with you the recipe for one of my favorite bowls in book: Roasted Zucchini and Mushroom Pilaf Bowl. Pilaf has been one of my favorite dishes ever since my younger days working at Baker's Square Restaurant where they had a delicious pilaf recipe.

Naturally, with age and wisdom you realize that that particular pilaf wasn't quite up to snuff and, indeed, a lot of improvement was possible.

With this recipe, I bring you all the love I have for the pilaf, with the addition of some knock-down great flavor -- again, all in a complete bowl. I highly recommend using a toaster oven for the vegetables, if you have one; it keeps the kitchen cooler in the summer.

Hope you enjoy!

oh! If you haven't already entered or own Kittee Berns' fabulous Ethiopian cookbook, Teff Love, enter to win a copy HERE.

Roasted Zucchini and Mushroom Pilaf Bowl

SERVES 4

It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. . (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)

ROAST

2 tablespoons olive oil

1/2 teaspoon sea salt

4 garlic cloves, minced

8 ounces cremini or button mushrooms, wiped clean and quartered

2 medium zucchini, quartered and cut into 3/4-inch slices

1 cup corn kernels, thawed and drained if frozen

QUINOA

1 1/4 cups vegetable broth

1/2 teaspoon sea salt

1 cup quinoa, well rinsed

2 garlic cloves, crushed

PASTA

1 tablespoon olive oil

1/2 cup orzo

2 cups water

1/4 teaspoon sea salt

GREENS

3 cups baby arugula or watercress

2 scallions, minced

1/2 to 1 serrano chile, minced

1 tablespoon fresh lemon juice

ROAST: Preheat the oven to 450°F. Combine the oil, salt and garlic on a baking sheet. Add the mushroom, zucchini, and corn. Mix well and bake until tender and roasted, about 20 minutes, stirring midway through cooking time. If you have more time, roast until the corn is golden, an additional 5 to 10 minutes. Keep warm.

QUINOA: Heat the broth, salt, quinoa and garlic in a large pot. Cover, bring to boil over high heat, reduce to medium-low heat and cook for 15 minutes. Remove from heat and set aside for 10 minutes to steam. Fluff with fork and set aside.

PASTA: Heat the oil in a medium saucepan over medium-high heat. Add the orzo and cook, stirring frequently, until golden brown. Add the water and salt and bring to boil. Reduce to simmer and cook until tender, 7 to 9 minutes. Drain and set aside.

GREENS: Add the orzo to the cooked quinoa. Add the roasted vegetables to the quinoa. Add the arugula, scallions, serrano and lemon juice. Stir well, taste and adjust seasoning with salt and black pepper.