New Year’s Eve Soirée Show #613

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Gingered Portobello Steaks

Makes 4 to 6 servings


3 1/2 tablespoons extra-virgin olive oil, plus more as needed

6 large (or 8 medium) portobello mushrooms, washed and stems removed

2 tablespoons tamari

1 tablespoon finely minced fresh ginger

2 cloves garlic, minced

1 tablespoon maple syrup

1/16 teaspoon cayenne pepper


Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper.


Brush about 1/2 teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.


To make the marinade, put 2 1/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour, to let the flavors marry.


Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes, (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.


Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person.

Chef’s Note: Baking time will vary depending upon the thickness of your mushrooms.Thinnermushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.


Pretty Orange Mash-Up

Makes 4 servings


6 large carrots, peeled and chopped 

4 yams or sweet potatoes, peeled and chopped

1⁄4 cup unsweetened nondairy milk, plus more as needed

1 tablespoon vegan margarine, plus more as needed

1 teaspoon ground cinnamon

Sea salt, to taste 

Freshly ground black pepper, to taste


Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, then add the carrots and yams. Cover, bring to a boil and steam for about 15 to 20 minutes, until soft but not mushy.


Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot.


Transfer the carrots and yams to a medium-sized bowl. Add the nondairy milk, margarine and cinnamon. Mash with a potato masher or large fork until smooth and lump-free, adding more nondairy milk or margarine as needed to achieve the desired consistency.


Season with salt and pepper, to taste. Serve immediately.


Roasted Asparagus

Makes 6 to 8 servings


2 large bunches asparagus spears, cleaned and trimmed

1 tablespoon extra-virgin olive oil

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon sea salt, plus more as needed

Several grinds of freshly ground black pepper


Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.


Put the asparagus into a large bowl. Drizzle with the olive oil and sprinkle with the garlic powder, chili powder, sea salt and pepper. Toss gently until the asparagus is evenly coated.


Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 7 to 10 minutes, or until the asparagus is crisp-tender, but not mushy. Serve hot or warm, or cover and refrigerate 2 to 24 hours and serve cold.


Crazy Coffee Chocolate Mousse

Makes 8 to 10 servings


1/2 cup nondairy milk

1/4 cup very strong, cold coffee

3 tablespoons maple syrup

1 block (14 to 16 ounces) extra-firm regular tofu, drained and broken into chunks

1 teaspoon vanilla extract

1 cup plus 1 tablespoon 70% cacao vegan dark chocolate chips, plus 8 to 10 more for garnish


Put the nondairy milk, coffee and maple syrup into a small saucepan and bring to a simmer over medium-low heat.


Put the tofu, vanilla and chocolate chips into a blender, in the order listed. Pour the simmering nondairy milk mixture over the tofu and chocolate chips and process for 1 minute, or until very smooth and creamy and no lumps remain. Pour the mixture into 8 to 10 espresso cups or small dessert dishes.


Garnish each with 1 chocolate chip. Refrigerate for at least 6 hours before serving, or until well chilled. Serve cold. Covered and stored in the refrigerator, leftover mousse will keep for about 2 days.