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Sage Mountain Animal Rescue is supporting Farm Animal Rights Movement (FARM), and encouraging the public to "Eat Vegan for a Day." The move is part of a large global campaign called Meatout, which draws massive public support from a variety of voices, including animal protection advocates, environmental groups and celebrities.
Sage Mountain Animal Rescue is encouraging you to eat vegan on March 20th. 10 Park City restaurants are participating in the challenge. You can either eat at these restaurants or make your own vegan dish at home. To win prizes, take a picture and post it on Sage Mountain Animal Rescue facebook page or tweet it using the hashtag #SMARmeatoutPC.
VEGAN RECIPE
Seeds and Grains with yam, mushrooms, raisin, roasted lettuce and Pomegranate (4 servings)
INGREDIENTS
Barley or farro, cooked 2 cups
Quinoa, cooked 1 ½ cups
Mushrooms (oyster, Portobello, crimini morels) 4-5 cups, raw
Vegetable oil 2tablspoons
Gem lettuce or another hearty lettuce 2 each, whole
Raisin pickles ½ cup
Olive Oil 2 Tablespoons
Pomegranates Molasses As needed to dress
Yam Puree 2 cups
Salt, Kosher or sea To Taste
DIRECTIONS
1. Preheat a grill or a broiler on high.
2. Heat a sauté pan with vegetable oil and add mushrooms, season lightly with salt. Cook until golden brown stirring occasionally but not too often.
3. With you hearty lettuce, discard outer undesirable leaves and cut into ¼'s, leaving core to remain intact. Season with salt and pepper.
4. Once mushrooms are cooked thoroughly. Add your Grains, quinoa, raisin pickle, reduce heat to medium and add your olive oil.
5. Season gem lettuce with salt Roast on highest rack under broiler until lettuce begins to just char. Remove.
6. Put a scoop of warmed Yam puree on bottom of serving vessel, plate or bowl.
7. Spoon desired amount of grain and mushroom mixture over top of yam. Place roasted lettuce atop the grain mixture.
8. Drizzle lightly with pomegranate Molasses. Enjoy!
VEGAN YAM PUREE
Yams, whole, jumbo 3 depending on size
Almond or Soy Milk 2 cups
Vanilla Bean 1 ea
Salt To Taste
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Place yams on sheet tray and roast until completely tender, approx. 40-60 minutes.
3. While Cooking Place, Milk Substitute in a sauce pan and scrape the vanilla bean and add to same pot. Reserve Pod after scraping for another use.
4. Over Low Heat bring to under a simmer just to infuse vanilla flavor.
5. Once Yams Are cooked through, and cool enough to handle, remove the peels which should pull away easily.
6. Mash Yams in a bowl to make easier to process.
7. Add yams to food processor, adding the milk in thirds, you may have extra milk. Run processor until yam puree is smooth. If you don't have a processor you can easily accomplish this in a mixing bowl with the whisk and it will be just as good.
8. Season to your liking with salt.
9. Cool if not using soon.
10. To reheat place in pot over low heat and stir frequently using heat proof spatula or wooden spoon
PICKLED RAISIN
Raisins 2cups
Distilled White Vinegar 1cup
Water 1cup
Salt 2teaspoon
Pickling Spice 1-2 tablespoons
(Coriander, mustard seed, all spice, bay leaf, chile flake, Whole Peppercorns)
DIRECTIONS
1. In small sauce pot, Combine vinegar, water salt and pickling spice.
2. Over medium heat bring to a simmer and remove from heat to allow spices to steap into the liquid.
3. Place raisins into a container with a tight fitting lid or that may be wrapped tightly in plastic Wrap.
4. Return Liquid to heat, Once almost to a boil Pour hot pickle liquid through a fine strainer to remove spices directly over the raisins while hot.
5. Wrap tightly or seal while liquid is still hot. Allow to sit at room temp for at least 4-6 hours. Once cool, refrigerate.
The following is a list of Park City restaurants participating with vegan offerings:
501 on Main
Deer Valley Resort
Du Monde Gourmet at Jafflz
Este Pizzeria
Fairweather Foods
Fuego Bistro and Pizzeria
Handle
Uptown Fare
Vinto
Zoom
For more info, visit www.smarutah.org and www.meatout.org
For more Vegan recipes go to Sage Mountain Animal Rescue's website at www.smarutah.org.
