Winter Comfort Food

2021
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Contents
Winter Comfort Food · 2021

27

13

23

5 Vegan French 13 Ham Hocks 23 Easy Puff Pastry

Onion Soup & Lima Beans
25 Maple Pear
7 Vegan 15 Baked Beans Galette
Shepherd’s Pie 17 Ham & White 27 Orange Bars
9 13 Bean Bean Soup
29 Vegan Rocky
Vegetable Soup 19 Beef Stew Road Brownies
11 Black Eyed Peas 21 Buttermilk 31 Pomelo
& Greens Biscuits Mimosas
 Vegan French Onion Soup
Makes 6-8 Servings

INGREDIENTS
• 4 Tbsp vegan butter • 4-6 sprigs fresh thyme,
• 2 lbs yellow onions, bundled and tied with
thinly sliced string or ¾ tsp dried
• 5 cloves garlic, minced • Sea salt and black
• 2 Tbsp unbleached pepper, to taste
wheat flour • Baguette, sliced
• 1 cup dry red wine • Olive oil
• 3 cups mushroom broth • Vegan cheese (We used
• 1 Tbsp pickapeppa sauce Violife Smoked Provolone)
• 1 bay leaf

DIRECTIONS
1. Melt butter in a six quart heavy bottomed pan over medium heat. Stir
in onions, until coated in butter. Cook until brown and caramelized,
stirring every 5 minutes or so. This can take 30-40 minutes.
2. Add garlic, cook and stir for 2 minutes, or until softened and fragrant.
3. Add flour. Cook and stir for about 10 minutes.
4. Add in red wine to deglaze the pan, scraping all of the brown bits
from the bottom of the pan. Stir until smooth.
5. Stir in remaining ingredients, mushroom broth, pickapeppa sauce, bay
leaf, thyme, sea salt, and pepper. Cook for another 20 minutes.
6. Taste the soup, adjust seasonings if desired. Spoon soup into broiler-
safe ramekins. Put on a rimmed baking sheet. Brush baguette slices
with olive oil, float on top of the soup. Top with cheese. Broil for 3-5
minutes, or until the cheese is melted and bubbly.

No broiler-safe ramekins? Not to worry! Preheat the oven to 450°F. Brush

baguette slices with olive oil. Bake on a lined baking sheet for 5 minutes.
Flip, and top with cheese. Bake for another 5 minutes, or until the cheese is
melted and bubbly. Spoon soup into bowls and top with toasted bread and
cheese.

5
 Vegan Shepherd’s Pie
Makes 4-6 Servings

INGREDIENTS
• ½ cup dry green or • 1 Tbsp tomato paste
brown lentils, rinsed • 1 Tbsp Pickapeppa Sauce,
• 2 Tbsp vegan butter or vegan Worcestershire
(we used Miyoko’s) • ½ tsp dried thyme
• 1 yellow onion, chopped • ¼ tsp black pepper
• 1 carrot, chopped • Sea salt, to taste
• 1 stalk celery, chopped Mashed Potato Topping
• 3 cloves garlic, minced • 1 ½ lbs potatoes,
• ¼ lb shiitake peeled and chopped
mushrooms, sliced • ¼ cup unsweetened
• 3 Tbsp all purpose flour cashew milk
• ½ cup red wine • ¼ cup vegan butter
• 1 cup frozen green peas • 4 cloves garlic, peeled
• 1 cup homemade and smashed
mushroom broth • Sea salt, to taste

DIRECTIONS
1. In a medium saucepan, bring lentils and 5 cups of water to a boil.
Reduce heat to simmer. Cover and cook for about 15 minutes, or until
almost tender. Drain and set aside.
2. Place potatoes and peeled garlic in a medium saucepan and cover
with water. Bring to a boil, reduce heat, and simmer until tender,
about 10-15 minutes. Drain. Mash potatoes with butter and milk, add
salt to taste. Set aside.
3. Preheat the oven to 400°F.
4. In a 10-in cast iron skillet, melt butter over medium heat. Cook onions
until translucent, about 5 minutes. Add carrot, celery, and garlic.
Cook until fragrant, another 3 minutes. Stir in mushrooms, cook until
softened, 5 minutes.
5. Mix in flour so everything is evenly coated. Cook until it loses its raw
smell, about 5 minutes. Add red wine, cook until reduced by at least
half, 5 minutes.
6. Stir in cooked lentils, peas, broth, tomato paste, Pickapeppa, thyme,
salt, and pepper. Bring to a boil. Remove from heat.
7. Spread mashed potatoes evenly over the mixture. Bake in the
preheated oven until heated through, about 30 minutes.

7
 13 Bean Vegetable Soup
Makes 6 Servings

INGREDIENTS
• 2 Tbsp olive oil • 1 (4 oz) can green chiles, with
• 1 medium yellow onion, juice
chopped • 1 tsp Italian seasoning
• 2 stalks celery, chopped • ½ tsp dried rosemary
• 2 carrots, peeled and chopped • ½ tsp smoked paprika
• 4 cloves garlic, minced • ½ tsp chili flakes (optional)
• ½ cup dry white wine • Salt and pepper, to taste
• 4 cups homemade vegetable • 1 cup green beans, chopped
broth • 1 cup cauliflower florets
• 2 cups cooked 13 bean soup • ½ cup frozen peas
mix • ½ cup frozen corn
• 1 (14.5 oz) can diced tomatoes, • 1 Tbsp golden balsamic
with juice vinegar, or to taste

DIRECTIONS
1. In a large, heavy bottomed pot, heat olive oil over medium
heat. Saute onion until it starts to soften and become
translucent. Add garlic. Cook and stir for an additional minute.
Stir in celery and carrot, cook for another 3 minutes.
2. Add wine to deglaze the pan, scraping up any browned
bits. Cook until reduced by half, about 2 minutes.
3. Add vegetable broth, beans, tomatoes, chiles, Italian
seasoning, rosemary, paprika, chili flakes, salt, and pepper.
Bring to a boil, reduce heat, and simmer for 20 minutes.
4. Add green beans, cauliflower, peas, corn, and vinegar.
Cook for another 10 minutes, or until veggies are
tender. Taste and adjust seasonings if desired.

9
 Black Eyed Peas & Greens
Makes 4 Servings

INGREDIENTS
• 1 tsp olive oil
• 1 (12 oz) pkg smoked sausage or ham, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 bunch collard greens, stemmed and chopped
• 1 bunch kale, stemmed and chopped
• 4 cups black eyed peas, cooked
• 1 ½ cups broth
• ½ tsp cayenne (optional)
• Salt and pepper, to taste

DIRECTIONS
1. Cook sausage in 1 tsp olive oil over medium heat until browned on
both sides. Remove from the skillet, set aside.
2. Add onions, cooking and stirring until translucent, about 3 minutes.
Add garlic and cook for an additional minute. Add collards one
handful at a time until wilted, about 2 minutes. Add kale, cook until
wilted and bright green, another 3 minutes. Stir in cooked peas, broth,
season to taste with cayenne, salt, and pepper.
3. Bring to a boil, reduce heat to medium, and cover. Cook for another
5-7 minutes, or until greens are tender and black eyed peas are
heated through.
Tips for cooking dried beans:
Rinse and sort through beans, discarding any foreign matter, shriveled, or
split beans. Cover with water (about 3 cups to 1 cup dry), give a quick stir
and remove and discard any that float to the top. Allow to soak overnight.
Drain and rinse.
Place beans in a large, heavy bottomed pot. Cover with about 1-inch
water. Add 3 tsp salt, if desired. Bring to a boil, cover partially, and reduce
heat to a simmer. Continue cooking another 45 minutes to 1 hour. (Cook
time may be longer for old beans.) Drain and rinse. May be frozen up to 6
months.

11
 Ham Hocks & Lima Beans
Makes 4-6 Servings

INGREDIENTS
• 1 lb dried lima beans • 1 yellow onion, chopped
• 3 Tbsp table or sea salt • 2 stalks celery, chopped
• ⅛ tsp baking soda • 4 cloves garlic, chopped
• 1 pkg (about 1½ lb) smoked • ½ tsp black pepper
ham hocks (we used Lonely • ½ tsp poultry seasoning
Lane Farm) • ½ tsp cayenne (optional)
• 32 oz low-sodium chicken • 1 bay leaf
broth
• 2 cups water (or enough to
cover beans)

DIRECTIONS
1. Rinse and sort through beans, discarding any foreign matter or
shriveled or split beans. Cover with water (about 6 cups), add salt and
baking soda. Give a quick stir and remove and discard any beans that
float to the top. Allow to soak overnight. Drain and rinse well.
2. Add soaked and rinsed beans, ham hocks, broth, 2 cups water, onion,
celery, garlic, and seasonings to the pot. Bring to a boil, reduce heat
to medium low, and cover partway with a lid. Cook for 1 hour and 30
minutes, tasting the beans after 1 hour.
3. Once ham hocks are tender, remove from the pot and allow to cool
enough to handle. Cut the meat off the bone and chop into bite sized
pieces. Return to the pot.
4. Cook for an additional 30 minutes uncovered, or until beans are
creamy and broth has cooked down. Enjoy!

13
 Baked Beans
Makes 6 Servings

INGREDIENTS
• 1 lb dried navy beans • 1 ½ cup ketchup
• 3 Tbsp+2 tsp kosher salt • ½ cup brown sugar
• 3 Tbsp butter • 1½ cup water
• 1 medium yellow • ¼ cup molasses
onion, chopped • ¼ cup apple cider vinegar
• 1 red bell pepper, • 1 tbsp Worcestershire sauce
seeded and chopped • 1 tsp mustard powder
• 3 cloves garlic, minced • 2 cups ham, chopped

DIRECTIONS
1. Pick through beans, removing and discarding any broken or shriveled
beans and foreign matter. Rinse well. Place in a large bowl and cover
with 3 cups water for every cup of beans. Stir and remove any floating
beans. Add 3 Tbsp kosher salt. Allow to soak overnight.
2. Rinse soaked beans thoroughly. Place in a large heavy bottomed pot
and cover with 2 or 3 inches of water and 2 tsp of kosher salt. Bring to
a boil, reduce heat and simmer partially covered until tender, about
90 minutes. Drain and rinse, set aside.
3. Preheat the oven to 375°F.
4. In a 6 quart dutch oven or other large oven going pot, melt butter
over medium heat. Saute onion until it starts to soften and becomes
translucent. Add bell pepper and garlic. Cook and stir for an
additional minute.
5. Stir in ketchup, brown sugar, ½ cup water, molasses, vinegar,
worcestershire, and mustard powder. Bring to a low boil. Fold in ham
and beans, adding a little more water if needed.
6. Cover and bake for one hour. Stir, and add an additional cup of water.
Bake another 30 minutes to 1 hour, or until beans are tender.
Keeps in the fridge for 3-4 days, or be frozen for up to 3 months.

15
 Ham & White Bean Soup
Makes 6 Servings

INGREDIENTS
• 1 Tbsp olive oil
• 1 lb cooked ham, diced
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 3 carrots, chopped
• 3 ribs celery, chopped
• 2 tsp poultry seasoning
• 1 tsp thyme
• 1/2 tsp red chili flakes
• 1 bay leaf
• Salt and pepper, to taste
• 4 cups cannellini beans, cooked and drained
• 4 cups chicken broth
• 1 bunch kale, stemmed and chopped

DIRECTIONS
1. Heat oil over medium heat in a 6 quart Dutch oven. Sauté ham until
browned. Remove from the pan, set aside.
2. Sauté onion until just translucent. Add garlic, cook until just fragrant.
Stir in carrots, celery, poultry seasoning, thyme, salt, pepper, and chili
flakes. Sauté until vegetables are just tender, about 5 minutes.
3. Add beans, broth, and ham. Bring to a boil, reduce heat to low and
simmer about 20 minutes, to let all the flavors get to know each other.
Add kale, simmer an additional 3-5 minutes or until tender. Serve hot
with crusty bread. Enjoy!

17
 Winter Beef and Stout Stew
Makes 6-8 Servings

INGREDIENTS
• 4 Tbsp olive oil, divided (plus • 1 small celery root (celeriac),
more if needed) peeled and chopped
• 1 lb stew beef, cut into 1-inch • 1 medium burdock root,
pieces peeled and chopped
• 2 Tbsp all purpose flour • (about 2 ½ lbs root veggies,
• 1 tsp kosher salt total)
• 1 tsp black pepper • 1 (16 oz) can stout
• 1 large yellow onion, chopped • 2 cups beef broth
• 4 cloves garlic, minced • 2 Tbsp worcestershire sauce
• ½ lb trumpet, oyster, or • 2 sprigs rosemary leaves,
shiitake mushrooms, chopped minced
• 2 carrots, peeled and chopped • 1 tsp dried thyme
• 2 parsnips, peeled and • ½ tsp red chili flakes
chopped (optional)
• 1 small rutabaga, peeled and
chopped

DIRECTIONS
1. Preheat the oven to 375°F.
2. Whisk together flour, kosher salt, and pepper. Toss with beef until
evenly coated.
3. Heat 2 Tbsp of the olive oil in a large, heavy bottomed pot (we used a
6 qt dutch oven.) Brown beef in batches until golden, about 3 minutes
each side. Add more oil as needed. Set aside.
4. Add remaining 2 Tbsp olive oil. Sauté onions until translucent,
about 5 minutes. Add garlic, cook for an additional minute. Deglaze
the pan with a splash of broth, scraping up any browned bits. Add
mushrooms, cook for another 5 minutes.
5. Stir in all remaining veggies, browned beef, beer, broth, worcestershire
sauce, rosemary, thyme, and chili flakes. Bring to a boil, cover, and
place in the preheated oven. Cook for an hour. Remove the lid, give it
a stir, and bake uncovered for another half hour.
6. Serve with a green salad and crusty bread.

19
 Buttermilk Biscuits
Makes 6-8 Servings

INGREDIENTS - TRADITIONAL
• 2 cups all purpose flour, spooned and leveled, plus extra for rolling
out
• 1 Tbsp baking powder
• 1 Tbsp brown sugar
• ½ tsp kosher salt
• ¼ cup chilled butter, placed in the freezer for 30 minutes
• ¾ cup buttermilk
• 2 Tbsp butter, melted

INGREDIENTS - VEGAN
• ¾ cup unsweetened cashew milk
• 1 Tbsp apple cider vinegar
• 2 cups all purpose flour, spooned and leveled
• 1 Tbsp baking powder
• 1 Tbsp granulated cane sugar
• ½ tsp kosher salt
• ¼ cup vegan butter, placed in the freezer for 30 minutes (we used
Miyoko’s)
• 2 Tbsp vegan butter, melted

DIRECTIONS
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment
or a silicone baking mat.
2. Mix together cashew milk and apple cider vinegar to make vegan
buttermilk. Set aside. (Skip this step for traditional biscuits.)
3. Whisk together flour, baking powder, sugar, and salt.
4. Cut chilled butter into cubes. Add to flour mixture. Blend with a pastry
cutter or fork until well incorporated, with clumps being about the size
of small peas.
5. Make a well in the center and pour in the buttermilk. Stir with a wooden
spoon until a shaggy dough forms. Turn out onto a floured surface. Add
a little more flour if the dough is too sticky. Pat into a rectangle.
6. Fold the dough in half. Pat to about an inch thick, fold in half, and give
it a quarter turn. Repeat the folding, patting, and turning about 5 more
times. Try not to overwork the dough, as this will result in tough biscuits.
Use a bench scraper if you have one to fold the dough.
7. Pat dough out to 1-inch thick once more, and use a 3-inch biscuit cutter
to cut out at least 6 biscuits. Gather up scraps and cut out another if
possible.
8. Place biscuits on the prepared baking sheet and bake for 12-15 minutes,
or until golden. Brush with melted butter.
21
 Easy Puff Pastry
Makes 8 Servings

INGREDIENTS
• 1 cup all-purpose flour,
spooned and leveled
• ¼ tsp kosher salt
• ½ cup butter, chopped
into cubes (freeze for 30
minutes before using)
• ¼ cup ice water
• More flour for rolling out
• 1 egg white
• 2 Tbsp water

DIRECTIONS
1. Whisk together 1 cup flour and salt. With a pastry cutter, cut in chilled
butter until incorporated, with lumps being the size of small peas.
2. Make a well in the center, and stir in ice water. A shaggy dough will
form. Turn out dough onto a well floured surface.
3. Pat into a rough square. With a rolling pin, roll into an approximately
12-inch-long rectangle. With a bench scraper, fold up the bottom
third of dough toward the center. Fold top third down toward the
bottom. (Like folding a letter to fit in an envelope.) Give dough a
quarter turn clockwise and roll out again, repeating 7 or 8 times,
adding a little flour if it is too sticky to start with. Dough will become
easier to work as you go. If your kitchen is too warm and dough
becomes too soft, place it in the freezer for 10 minutes between
folding and rolling out.
4. Wrap pastry tightly in plastic wrap and chill for at least 1 hour before
using.

23
 Maple Pear Galette
Makes 6-8 Servings

INGREDIENTS
• 1 recipe puff pastry
• 3 pears, peeled, cored, and sliced ⅛-inch thick
• ¼ cup butter
• 3 Tbsp maple syrup
• 1 Tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp vanilla paste or extract
• 1 egg white mixed with 2 Tbsp water

DIRECTIONS
1. Preheat the oven to 400°F. Line a baking sheet with parchment or a
silicon baking mat.
2. In a 2 quart saucepan, heat butter over medium heat. Stir constantly,
allowing butter to foam, then brown, about 5-8 minutes. Remove
from heat when butter has a nutty, amazingly delicious scent, golden
color and little brown bits. Allow to cool slightly.
3. In a bowl, toss together sliced pears, browned butter, maple syrup,
cornstarch, cinnamon, and vanilla paste.
4. Roll out the puff pastry into a 12-inch diameter circle. Place it on the
prepared baking sheet. Arrange pears in the center of the pastry in
a mostly even layer, leaving a two inch border between the fruit and
edge of the pastry.
5. Fold edges of the pastry over the fruit. There will be a large hole in the
center for steam to escape. Freeze galette for 15 minutes. Brush crust
with egg wash. Bake in the preheated oven 30-40 minutes, or until the
crust is golden and puffed and filling is bubbly.

25
 Orange Bars
Makes 16 Servings

INGREDIENTS
Crust Filling
• ¾ cup all purpose flour • 1 orange, zest and juice
(wheat or gluten free) • 1 lemon, zest and juice
• ¼ cup almond flour • 1 ½ cup unrefined cane sugar
• ½ cup powdered sugar • ¼ cup all purpose flour
• ½ tsp kosher salt (wheat or gluten free)
• ½ cup unsalted butter, melted • 4 eggs, beaten
• 1 tsp vanilla extract • ½ tsp vanilla extract

DIRECTIONS
Crust
1. Preheat the oven to 350°F. Grease an 8x8 inch baking dish with butter.
Line with parchment paper.
2. Whisk together flour, almond flour, sugar, and salt. Stir in butter and
vanilla. A dough will form.
3. Evenly press dough into the bottom of the baking dish. Bake in the
preheated oven for 20 minutes.
Filling
4. Whisk together orange zest, lemon zest, sugar, and flour. Stir in eggs
and vanilla. Pour into the hot crust.
5. Bake for an additional 40 minutes, or until the center no longer
jiggles. Allow to cool completely before removing from the dish and
slicing.

27
 Vegan Rocky Road Brownies
Makes 12-16 Servings

INGREDIENTS
• ½ cup coconut oil
• ¼ cup (2 oz) unsweetened baking chocolate
• ¾ cup almond milk
• 1 Tbsp apple cider vinegar
• ½ cup granulated cane sugar
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 cup flour
• ½ cup cocoa powder
• ½ cup chocolate chips
• ½ cup vegan marshmallows
• ½ cup toasted pecans or walnuts, coarsely chopped

DIRECTIONS
1. Preheat the oven to 350°F. Grease an 8×8-inch baking pan with
coconut oil.
2. Melt coconut oil and baking chocolate over medium heat, stirring
occasionally until smooth. Set aside.
3. Make buttermilk by stirring together almond milk and apple cider
vinegar together. Let stand a few minutes until curdled.
4. In a medium bowl, stir together chocolate mixture, almond buttermilk,
sugars, and vanilla extract until blended. Stir in flour and cocoa
powder until just mixed. Fold in chocolate chips, marshmallows, and
nuts. Scrape into the prepared baking dish.
5. Bake for 30-35 minutes, or until a tester comes out with a few crumbs.
Allow to cool completely before serving.

29
 Pomelo Mimosas
Makes 6-8 Servings

INGREDIENTS
• 1 shaddock pomelo, about 1 cup juice
• 2 cara cara oranges, about 1 cup juice
• 2 oz Cointreau (optional), or pineapple juice (optional)
• 2 oz simple syrup, or to taste
• 750 ml bottle Champagne, sparkling wine, or orange flavored
sparkling water, chilled
• Ice

DIRECTIONS
1. Juice pomelo and oranges. Strain.
1. Add juice, Cointreau, and simple syrup to a shaker with ice. Shake
well.
1. Holding a champagne flute at a 45° angle, fill halfway with sparkling
wine or sparkling water. Top with juice mixture. Enjoy!

31
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