mushroom salad

Fresh herbs and exotic mushrooms combine to make a memorable salad.

1 lb. of fresh mixed mushrooms (such as shitake, oyster, or chanterelle), trimmed and sliced
1/4 cup white wine (if you prefer, substitute vegetable broth or apple juice)
1/4 cup olive oil
1/2 tsp. salt
Freshly ground pepper
1 clove garlic, minced or pressed
1 tsp. fresh rosemary, finely chopped
1 cup fresh herbs, such as basil, thyme, oregano, or parsley
12-oz. package fancy salad mix

1. Heat oven to 325°. Place sliced mushrooms on a large piece of foil. Top mushrooms with wine; drizzle with olive oil; sprinkle with salt, pepper, minced garlic, and rosemary. Fold foil to create a packet; bake in oven until mushrooms are tender (about 20 minutes).

2. Mix fancy salad greens with fresh herbs. Arrange on plates. Top with warm mushroom mixture. Serves 4.


Haroset is a Passover tradition with many regional variations around the world. Rabbis originally created the sweet, fruity, and flavorful dish to counter the bitter herbs used in the Passover Seder. Haroset is a delightful addition to your Passover table.

3 sweet apples, peeled, cored, and chopped
1 Tbs. lemon juice
1/4 cup dried cherries
1/2 cup walnuts, coarsely chopped
1 tsp. lemon zest
1 Tbs. brown sugar
1 tsp. cinnamon
2 to 3 Tbs. sweet red Passover wine (or more, if necessary)

Place chopped apples in a large bowl and sprinkle with lemon juice. Add chopped cherries, walnuts, zest, sugar, and cinnamon. Moisten with wine to make a thick paste. Adjust seasonings to your liking.

cuban black beans & rice

Using dried beans is the most authentic way to prepare this dish, but to save time, we’ve substituted canned beans.

2-3 Tbs. olive oil
1 large yellow onion, finely chopped
1 large green pepper, finely chopped
2 cloves garlic, minced or pressed
3 cups vegetable broth
2 14-oz. cans black beans
1 tsp. hot pepper sauce
1/4 tsp. dried oregano
1 bay leaf
2 tsp. raw sugar
1 tsp. salt
2 Tbs. dry white wine

Sautè onion and green pepper in oil until onion is transparent, about 6-8 minutes, stirring often. Add garlic and stir for one minute. Add broth and simmer on low heat for 10 minutes. Add beans and remaining ingredients except wine, and simmer for 20 minutes. Add wine and remove bay leaf. Serve over hot cooked rice.


Glogg, a traditional drink of the Scandinavian Advent season, is like mulled wine. The varieties of glogg recipes could boggle one’s glogg-addled mind (try saying that three times quickly), but basic glogg consists of red wine with spices and a combination of other spirits and fruit juices. We here in the Ethnic Vegan test kitchens were happy to experiment with a number of recipes until we hit on a great-tasting result that will knock your winter socks off.

Plan to make the spice mix at least 24 hours ahead. Cardamom and nutmeg seedpods may be hard to find; you can substitute ground, if necessary. Heat to the simmer stage, but do not boil! Serve warm.

spice mix:
8 cardamom seeds, cracked (or 1 tsp. ground)
1/3 cup raw, peeled almonds
1 whole nutmeg seed pod, cracked (or 1 tsp. ground)
1 cinnamon stick
10 whole cloves
1/2-inch slice fresh ginger, peeled and diced
Zest of 1 orange
1 cup raisins
Burgundy wine (enough to cover ingredients in saucepan)

Place all ingredients in a small saucepan, and cover with wine. Bring to a boil, remove from heat, cover, and let stand (unrefrigerated) for at least 24 hours.

The next day, strain liquid into a larger pan, and add:

4 cups burgundy wine
1 cup orange juice
1 cup pineapple juice
2 cups port wine
1 cup brandy
1 cup sweet vermouth

Heat until steaming (don’t boil!). Stir before serving; solids will have settled to the bottom.

brown rice pilaf

Sue and I were curious as to where rice pilaf originated, and a quick Web search revealed a long, complex history for this dish. (The short answer: the Middle East and Central and South Asia.) Prepare our brown rice pilaf with pine nuts (and a creamy sauce) and think about how many people before you have enjoyed a similar dish throughout history.

2 Tbs. olive oil
1/2 cup onion, chopped fine
1/2 tsp. garlic, minced
1 cup brown rice
1 14-oz. can vegetable broth plus water to equal 2 cups
1/4 cup white wine
1 cup chopped mushrooms
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 cup pine nuts, toasted

1. In a small skillet, heat oil over medium heat. Add onion and garlic; cook, stirring, until onion is golden (about 5 minutes). Add rice and sautè for 1 minute.

2. Add broth, water, wine, mushrooms, thyme, and salt. Simmer until rice is tender and most of the liquid is absorbed (about 50-55 minutes). Check rice occasionally and add water if necessary.

3. Let stand for 5 minutes. Mix in pine nuts immediately before serving.