Happy Monday! My training recap from last week will be up tomorrow. I wanted to start this week by celebrating Meatless Monday with a great recipe and exciting giveaway.
I’m participating in a blog tour for the recent release of the vegan cookbook Dining at the Ravens. While I was gifted this book, all opinions are my own.
The only vegan resort in the US on the Mendocino coast is the Ravens Restaurant at the Stanford Inn by the Sea, founded by Jeff and Joan Stanford. Seeing the photos of this beautiful resort and browsing the recipes from the restaurant definitely puts a visit to the Stanford Inn on my must-do travel list. But until I can get there in person, I’m excited to have 150 recipes from the restaurant to try from the Dining at the Ravens cookbook. The recipes are creative and unique, with gorgeous photography showing how amazing they look. I want to try them all! These are the recipes I plan to try first from each of the sections:
- Morning Food: Citrus Polenta with Braised Garden Greens and Creamy Toasted Cashew Sauce; Standford Florentine
- Breads & Baked Goods: Focaccia Buns; The Standford Inn by the Sea Famous Scones
- Sauces, Dips & Spreads: Kale Sauce; Avocado Mousse
- Appetizers & Sides: Indian-Spiced Kale and Potato Omelet; Quinoa Tabbouleh
- Salads & Dressings: Kale Salad with Avocado Lime Verjus Dressing, Trumpet Mushrooms, and Avocado; Asian Sesame Slaw
- Soups: Roasted Fennel and Cannellini Bean Soup with Garlic and Sage; Asparagus Soup with Pistachio Cream
- Entrees: Seasonal Wild Mushroom Crepe; Moussaka
- Desserts: Vanilla Creme Brulee; Pecan Torte
- There’s also a section called Pantry Basics that includes a lot of items that are used in other recipes, like vegan cashew cheese and tangy sour creme.
Don’t these all sound amazing? I bought the ingredients to make the Potato Leek Soup with Drunken Leeks and am sharing the recipe with permission below. If you want to see more recipes from the book, check out the other stops along the blog tour and enter my giveaway to win your own copy of the Dining at the Ravens cookbook. All readers in the U.S. and Canada are welcome to enter by simply leaving a comment on this post. I’ll use the email you include in the comment form to contact the winner, which I’ll pick through a randomizer. The giveaway will be open until 8 a.m. Thursday, February 18.
Potato Leek Soup with Drunken Leeks
This is one of The Ravens’ very popular soups. When it’s on the menu at night, the next day there’s none left for the staff “family meal.”
In the days of root cellars, potato leek soups were commonly served in winter. We serve this soup year-round.
- 2 tablespoons olive oil
- 4–5 medium Yukon Gold or red-skinned potatoes, roughly chopped
- 1/2 cup chopped celery
- ⅓ cup minced parsley
- 3 large leeks, cleaned and thinly sliced
- 6 cups Ravens All-Purpose Vegetable Stock (page 163) or store-bought vegan broth
- 1/2 cup coconut cream (use the top layer of coconut cream from a can of coconut milk)
- 1–2 tablespoons lemon juice to taste
- Salt and white pepper to taste
- Drunken Leeks (see note)
- Crispy Leeks (see note)
- Tangy Sour Crème, for garnish (page 262)
- Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8–12 minutes.
- Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30–40 minutes, or until vegetables are tender.
- Leave chunky, or blend in a high-speed blender to desired texture.
- Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.
- Garnish with Drunken Leeks, Crispy Leeks, and Tangy Sour Crème, in that order.
To make the Drunken Leeks: Cut 2 leeks lengthwise into thin strips. In a heavy sauté pan, wilt the leek strips in 1 teaspoon olive oil over medium heat. Douse wilted leeks with 1 cup red wine and simmer for 10 minutes.
To make the Crispy Leeks: Preheat oven to 450 degrees. Slice 1 leek into 1/4-inch disks and sauté in 1 teaspoon olive oil with 1 teaspoon salt. Transfer to a sheet tray and crisp up in oven for 15 minutes, or until browned.
TANGY SOUR CRÈME
Makes 1 3/4 cups
This sour crème can be used as a base dressing in potato salad or coleslaw. For those of us who like Thousand Island dressing over a wedge of head lettuce, re-create it by adding a small amount of ketchup and drained pickle relish to this recipe.
- 1 (14-ounce) package Wildwood Sprouted Silken Tofu or 1 (13-ounce) box other firm silken tofu
- 3 tablespoons nutritional yeast
- 1 teaspoon dry mustard powder
- 1 teaspoon salt or to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon brown rice syrup
- Combine all ingredients in a high-speed blender and puree until smooth.
- Season with additional salt or lemon juice to desired taste.