Cassoulet Forestiere

November's Vegetarian Times has a story this month called "Bulk Buying 101," which includes a number of delicious looking recipes.  One that caught my eye was "Cassoulet Forestiere," a vegan version of a traditional French cassoulet. 

Cassoulet, according to Wikipedia, is "a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans."  The Vegetarian Times version of course doesn't include meat, subbing a variety of meaty, wild mushrooms (hence the "Forestiere") and vegetables, but retaining the traditional while beans.

This recipe takes several hours, so it's a perfect one for a chilly weekend day or day off from work like today.  Yesterday, I picked up some dried cannellini beans.  Early this morning, I put the beans up to soak, and then headed to the Rockville Whole Foods to pick up the rest of my ingredients.  This particular Whole Foods, as you can see in the linked blog, has an amazing bulk section. In addition to dried beans and nuts, you can get a variety of grains, spices, seasonings and dried mushrooms and peppers.  So, in other words, it was the perfect place to shop for ingredients for recipes celebrating the bulk aisle.  In addition to grabbing some lentils, split peas and mung beans for another recipe in the issue, "Mixed Dal with Tomato Tarka," I also bought dried chanterelles and morels there.  Note that dried morels will give you sticker shock ($228 a pound!) but that you won't need very many to make this recipe.  You can easily sub less expensive dried mushrooms if you prefer.

Dried Wild Mushrooms Pre-Soaking (Chanterelles left, Morels right)

While the mushrooms were soaking, I cleaned and chopped the leeks, and then the carrots and garlic.  When the mushrooms were done soaking, I chopped those, and sauteed everything in my Le Creuset French Oven.  Following the recipe directions, I added in the mushroom soaking water, a can of tomatoes and the soaked beans, and immediately wished that we had registered for a slightly larger French Oven.  That said, I managed to squeeze everything in to simmer for two hours.

Leeks, carrots, mushrooms and garlic cooking

I wish the recipe was clearer on a few points here.  First, there are no pictures (perhaps by the time the recipe is posted on-line, there will be) so I wasn't sure what the final consistency should look like.  The only direction is that, after the two hour simmering period, that the mixture should be "a little soupy."  The recipe noted to bring the mixture to a boil covered, but not whether it should have been simmered covered or uncovered.  I went with covered.  I think it also would have helped to mention that you needed your most enormous cooking receptacle, since I think my layer of breadcrumbs (I used panko since that's what we have in the house) may have been too thick - another reason a picture would have been helpful.

Topped with breadcrumbs and ready to bake.

That griping aside, it tasted very hearty and was a great chilly, damp fall day dish.  I did salt it a little bit at the table, but otherwise, it's seasoned nicely.  I think it will reheat well, but I'm worried the breadcrumbs may get soggy.  If I make it again, I may add a little something green to it to give it some more color.  I sprinkled some dried parsley on there, but fresh would have been better.

Now that Fall is coming, what's your favorite seasonal vegetarian or vegan dish?

Sunday Night Dinner: Stuffed Peppers

Awhile back, I mentioned that I was looking forward to making stuffed peppers, and I finally got around to it this evening.  After researching a few recipes, I decided to wing it.

There's a number of variations you can do with stuffed peppers.  You can serve them cut in half, with each side of the pepper forming a little bowl, or you can take the top off and stuff the entire pepper.  Either way, you will want to make sure you scrape out the seeds and the inner white parts.  For this recipe, I elected to cut the peppers in half, figuring that it would be easier to store and transport the leftovers for lunch.  I seasoned the insides of the peppers with salt & pepper and put them in a baking dish coated with cooking spray.

For the stuffing, I sauteed red onions and mushrooms, seasoning them with salt and pepper, and let it go until the onions were translucent and the mushrooms were soft.  I then added sliced grape tomatoes, a can of cannellini beans, and four cloves of minced garlic.  When the garlic was fragrant, I stirred in some leftover bulgur and some rough chopped arugula, and seasoned everything with Italian seasoning.  I then took the filling off the heat and stirred in some mozzarella daiya.  Once the daiya melted into the filling, I stuffed the six pepper halves and then topped them with more daiya.

I covered the dish with foil and put it in the oven at 375 for 45 minutes.  When there were 10 minutes to go, I removed the foil to let the tops get a little crispy.

Peppers, mid-assembly proces

I can see many variations on this dish, using the formula of something with a meaty texture, a grain, beans, something to add creaminess, additional veg, and a green veg.  Here are some ingredients you can use in various combinations for your own stuffed peppers:

Meaty Texture: mushrooms, vegan sausage, vegetarian grounds
Grain: bulgur, quinoa, brown rice, couscous
Beans: black beans, pinto beans, chickpeas, kidney beans
Creaminess: daiya or other cheese alternative (vegan), boccatini, cotija, feta (lacto-ovo)
Additional Veg: zucchini, corn, onions, garlic, tomatoes
Green Veg: spinach, arugula, kale, swiss chard

My peppers tonight have more of a Mediterranean vibe  I can see a delicious Mexican version with onions, vegan chorizo sausage, quinoa, black beans, cheddar daiya or cotija, corn and spinach, seasoned with cumin, garlic and cilantro, perhaps drizzled with some tomatillo salsa.  You don't necessarily need to use a meat substitute or beans or a cheesy element - feel free to add or subtract any ingredients that you'd like!