Taste of Europe
We are happy to announce Mark Reinfeld’s latest cookbook
“The 30 Minute Vegan’s Taste of Europe”
This book is filled with hundreds of original, fun and tasty vegan recipes from the continent of Europe
French Onion Soup
The humble onion forms the base of this delectable soup. We say ‘humble’, though ‘ancient’ is also an apt description. Onions have been a favorite food of humans for over 7000 years. The key to success in this dish is to cook the onions long enough for them to caramelize a bit where the natural sweetness is released. If you have the classic oven proof bowls, now is certainly the time to use them as they contribute greatly to the experience. For a light lunch, serve with a fresh baguette and Provencal Vegetable Salad.
Serves 6 to 8
2 tablespoons olive oil or vegan butter
2 large onions, thinly sliced (4 cups)
3/4 cup red wine or sherry
1 tablespoon balsamic vinegar
7 cups vegetable stock
3 sprig thyme
2 bay leaf
5 sprig flat-leaf parsley
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper
1 cup grated vegan cheese or 1/2 cup nutritional yeast, or to taste
1/2 baguette or the equivalent amount of gluten-free bread
2 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1. Place 2 tablespoons of olive oil in a large pot over medium high heat. Add the onions and cook for 3 minutes, stirring constantly. Add the wine and the vinegar and cook for 10 minutes, stirring frequently and adding small amounts of vegetable stock if necessary to prevent sticking.
2. Reduce the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.
3. Meanwhile, prepare the croutons. Set the oven to broil. Slice the baguette into 1-inch slices and place on a well-oiled baking sheet. Baste with olive oil and sprinkle with salt and pepper. Broil for 5 minutes or until the bread is crispy.
4. To serve, remove the bay leaves and the thyme, and pour the soup into oven safe bowls, add a baguette slice and sprinkle top with vegan cheese. Place in the oven until the cheese melts, approximately 5 minutes. If you do not have oven safe bowls, simply top with the cheese or nutritional yeast before serving.
Add 3 cloves of garlic, pressed or minced, to the soup and/or on top of the bread before broiling.
Add 1 tablespoon Italian spices to the bread.
Add 1 sliced Portobello mushroom along with onions.
Add 1 tablespoon smoked paprika along with the onions
♥ Raw Ravioli with Sun Dried Tomato Sauce
I’m not sure the Pope would give his blessing to this out-of-the-box version of the Italian staple. In fact, they might not even let you into the Vatican with this in your lunchbox. Using thinly sliced zucchini, beets, turnips, or watermelon radish as the ‘pasta’, and a raw cheese filling of cashews and pine nuts, a magical dish is born. Serve as an appetizer before you feast on Tempeh Meatballs, Eggplant Parmesan, or Tofu Cacciatore.
Serves 6 to 8
1 large zucchini
Chiffonade basil or finely chopped flat-leaf parsley
Diced black or green olives
Notta Ricotta Filling
3/4 cups raw cashews or macadamia nuts
1/4 cup pinenuts
3 tablespoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil, optional
1 tablespoon nutritional yeast
1 tablespoon finely chopped basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon sea salt, or to taste
1/8 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons Italian Spice mix, optional
Sun dried Tomato Sauce
Makes 1 cup Sauce
3 sun dried tomatoes soaked in 1/4 cup hot water
1 tomato,1 cup 1/2-inch chop
1 teaspoon balsamic vinegar
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt
A pinch of ground black pepper
1. Soak the cashews and pine nuts in approximately 2 cups of water for 10 minutes. Soak the sun dried tomatoes in 1/4 cup hot water for 5 minutes.
2. Meanwhile, slice the zucchini into approximately 1/16th of an inch thin rounds using either a mandoline or a sharp knife. Set aside.
3. Prepare the sauce by placing all of the ingredients, including the sun dried tomatoes and soak water in a blender and blending until creamy.
4. Prepare the Notta Ricotta. Drain and rinse the soaked nuts well. Transfer to food processor or strong blender and process until smooth. If you are using a blender, you many need to add additional water.
5. Create the ravioli by placing a small amount of Notta Riccotta in the center of a zucchini slice. Top with an additional zucchini slice and seal the edges. Repeat with the remaining zucchini. To serve, drizzle with sauce and garnish with basil and diced olives.
You can bump up the flavor of the Notta Ricotta by adding 1 teaspoon each of finely chopped rosemary, oregano, thyme, and/or sage.
For added flavor, and to keep this dish raw, you can place the zucchini slices on a dehydrator tray, lightly drizzle with olive oil, and a dash of sea salt, and ground black pepper. Dehydrate at 115°F for 30 minutes or until the zucchini are just soft before filling with the cheese.
Alternatively, if you do not tell the raw police, you can place the zucchini slices on a baking sheet, lightly drizzle with olive oil, and a dash of sea salt (try smoked salt), and ground black pepper, and bake in the oven at 350°F for 10 minutes before filling with the cheese.