Episode 126: Vegetarian Mains

Vegan Tofu Burger
Leek, Chestnut and Raisin Vegan Sausage
Polenta Lasagna with Vegetable Bolognese
Barley 'Risotto'
 Lentils with Salsa
Vegetable Compound Spread

VEGAN TOFU BURGER
8 ounces firm tofu (250 grams)
¼ cup Tahini (60 millilitres)
½ cup ground walnuts (60 grams)
1 tablespoon fresh dill, chopped
1-tablespoon soy sauce (15 millilitres)
1-cup bread crumbs (75 grams)
4 ounces mushrooms (125 grams)
1 tablespoons olive oil (15 millilitres)

Preparation time is 30 minutes
Preheat the grill to high

Mash the tofu with the tahini in a bowl with a fork. Add the dill and the soy sauce.

Slice the mushrooms and then, in a separate frying pan over a medium-high heat, cook them in a slick of olive oil. Once they have released their water and are beginning to caramelize, add them to the tofu mixture. Add the walnuts and the breadcrumbs until the correct texture is achieved. The mixture should be just firm enough to form patties without being soggy.

Form the tofu into burger shapes and place on an oiled grill. Cook until browned on both sides.

Yield: 2 servings
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LEEK, CHESTNUT AND RAISIN VEGAN SAUSAGE
Preparation is moderate

3 leeks, trimmed and chopped
2 ounces whole, peeled chestnuts
4 ounces chestnut puree
2 ounces breadcrumbs
4 ounces firm tofu
1-tablespoon olive oil (15 millilitres)
2 ounces raisins
1-tablespoon thyme, chopped
Salt and pepper

Preparation time is 40 minutes

Mash the tofu in a bowl with the olive oil. Add the chestnut puree and mix well.

In a separate pan over a medium-high heat cook the leeks in a slick of olive oil. Once they have softened, add them to the tofu mixture. Add the whole, crumbled chestnuts and the raisins, salt, pepper and thyme.

If the mixture needs the breadcrumbs, add them to achieve the desired consistency. Then, feed the filling into vegetarian sausage casings and cook on the grill until browned.

Yield: 2 servings
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POLENTA LASAGNA WITH VEGETABLE BOLOGNESE
Preparation is moderate

For the Polenta:
4-½ cups water
1-cup polenta
Coarse salt
¼ cup extra virgin olive oil (60 millilitres)

For the sauce:
2 tablespoons olive oil (30 millilitres)
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 clove garlic, peeled and minced
12 ounces mixed mushrooms, chopped
1 tablespoon fresh thyme, chopped
3 tomatoes, peeled and chopped (keep the juice)
1-cup tomato juice
Salt and pepper

Preparation time is 1 hour
Preheat the oven to 350 degrees Fahrenheit

To make the polenta, bring the water to a boil in a large saucepan over a high heat. Gradually pour in the polenta in a steady stream, stirring all the while with a wooden spoon. Stirring constantly, bring the polenta to a boil and then reduce the heat to low. Cook the polenta, stirring often, until it is no longer grainy, about 30 minutes. Add the salt and a little of the olive oil and remove it from the heat.

Pour the polenta out onto parchment paper and spread it out with a spatula to form a layer 1/3-inch thick. Leave it to set and cool.

Meanwhile, heat the peanut oil in a large non-stick skillet over a medium high heat. Add the onion, carrot and celery and cook until the vegetables begin to soften, season with salt and pepper. Add the garlic and stir for a minute, add the mushrooms and the thyme and cook until the mushrooms are soft, about 3 minutes. Stir well. Then add the tomatoes, plus any juice and leave the mixture to simmer very gently for 5 minutes. If the mixture looks like it is getting too dry, add the extra tomato juice, season again with salt and pepper.

Once the polenta has set, cut it into slabs to fit the dish you will use to make your lasagne. Put a layer of vegetables on the bottom, followed by a layer of polenta. Repeat this process until all the polenta has been used (3 layers) and top the lasagne with a layer of vegetable and a sprig of thyme.

Cook the lasagne in the oven for 20 minutes or until the polenta is warmed through again.

Yield: 4 servings
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BARLEY 'RISOTTO'
Preparation is moderate

450 grams of barley (1 pound)
100 grams of finely chopped onions (3 ¼ ounces)
100 grams of finely chopped garlic (3 ¼ ounces)
100 grams of chopped asparagus (3 ¼ ounces)
200 grams of chopped zucchini (6 ½ ounces)
200 grams of chopped vine ripened tomatoes (6 ½ ounces)
50 grams of chopped basil (3 tablespoons)
1 litre of vegetable stock for cooking, mainly asparagus flavour (1 quart)
500 millilitres of reduced asparagus stock
30 millilitres of olive oil for cooking ( 2 tablespoons)
1 cup Parmesan cheese, freshly grated
Salt and black pepper

Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat. Sweat the onions and the garlic. Cook until golden, about 6 minutes. Add the tomatoes and the barley, stir well, reduce the heat to low and let the flavours mingle for a minute or so.

Add half of the vegetable stock to the pan and cook over a low heat. Once the liquid has been absorbed, stir it and add more stock to cover the barley. After 8 - 9 minutes add the zucchini the asparagus, cook until the barley is completely cooked, (stir in the parmesan here if you want to use it), season.

Place the barley risotto in a bowl, garnish with additional asparagus tips, tomato concassé, reduced asparagus stock and serve. Garnish with basil crisp.

Yield: 4 servings.
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LENTILS WITH SALSA
Preparation is easy

450 grams of green lentils, washed (1 pound)
100 grams of finely chopped red onions (3 ¼ ounces)
100 grams of finely chopped garlic (3 ¼ ounces)
100 grams of chopped celery (3 ¼ ounces)
50 grams of chopped thyme (3 tablespoons)
30 millilitres olive oil (2 tablespoons)
1 litre of vegetable stock for cooking (1 quart)
Salt and black pepper

FOR THE SALSA
3 blood oranges, cut in segments
2 vine ripened tomatoes, diced
100 grams of diced red onions (3 ¼ ounces)
1 jalapeno pepper, finely chopped
100 millilitres of chopped chervil (3 ¼ ounces)
Zest and juice of 1 blood orange
Salt and black pepper

Sweat the onions, the celery and the garlic in a medium-sized pan over a medium high heat in the olive oil. Cook until golden, about 6 minutes. Put the lentils and the thyme in the pot and cover with the vegetable stock, but do not add salt, as this will make the lentils hard. Let the flavours mingle. Cook over a low heat, adding stock when necessary. After 35-40 minutes the lentils should be completely cooked, season. Set aside and keep warm.

To make the salsa, combine all the ingredients in a large mixing bowl, stir well and let rest for an hour. It will then be ready to serve.

Serve the hot lentils in a bowl, garnish with the salsa, drizzle light herb vinaigrette and serve. Garnish with onion sprouts.

Yield: 4 servings.
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VEGETABLE COMPOUND SPREAD
Preparation is easy

FOR THE SPREAD 1
125 grams of oven roasted red pepper or grilled pepper
125 grams tofu
50 grams organic parsley, cleaned and stemmed, chopped
Pepper and salt

FOR THE SPREAD 2
125 grams of spinach
125 grams of tofu
50 grams diced tomatoes
Pepper from the mill, salt

FOR THE SPREAD 3
125 grams of butter nut squash
125 grams of tofu
50 grams of chive
Pepper, salt

Preparation time is 15 minutes

For each batter put all the ingredients into a food processor. Mix well. Add the pepper and salt. Roll into a cigar shape then wrap in plastic. Keeps in the refrigerator or freezer.

Use for cooking, garnish on vegetables, or even on toast.

Yield: 250 grams of butter per spread.
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec.