Serving Size: 4

Ingredients:

• 1 cup water
• 2 teaspoons vanilla
• 2-3 tablespoon sugar
• 1 & 1/2 cups prepared chestnuts, chopped
• 2 apples
• 1 tablespoon vegan margarine
• 1 lemon or lime juice
• 1 tablespoon agave
• pinch salt
• 1 tablespoon sugar
• pinch cinnamon

Directions:

1. Warm the water in a small saucepan.
2. Add the vanilla and 2 tablespoons sugar as well as the chopped chestnuts.
3. Cook the mixture on a low heat.
4. Cut the apples in half, remove the seeds and core.
5. Melt the vegan margarine in a frying pan.
6. Place the apples, cut side down in the melted margarine and cook the apples for 10 minutes to soften.
7. Puree the chestnuts to make a soft, smooth puree.
8. Season to taste with a pinch of salt and possibly another tablespoon of sugar or agave.
9. Remove the apples from the frying pan.
10. Zest the outside of the lemon or lime and squeeze the juice.
11. Mix the lemon and zest with the agave syrup.
12. Add the 1 tablespoon of sugar to the pan and cook to caramelize the sugar.
13. Return the apples to the pan and lightly dredge the apples through the caramelized sugar to coat the top of the apple. Place the apple on a plate to serve and dust with cinnamon.
14. Fill the hollow where the core and seeds had been with the chestnut mixture.
15. Drizzle the lemon zested syrup over the top or around the plate and serve warm.

Serving Size: 4

Ingredients:

• 1 & 1/2 lb. prepared chestnuts, chopped
• 1 small can mandarin oranges
• 1/4 cup tamari or soy sauce
• 1-2 tablespoons maple syrup or agave
• 2 tablespoons lime juice
• lettuce leaves
• pomegranate seeds as garish

Directions:

1. Cut the prepared chestnuts in chunky pieces
2. Drain the liquid from the canned mandarin oranges.
3. Reserve for use in another recipe, or possible a it to thin and sweeten the dressing as desired.
4. Mix the soy sauce, lime juice and maple syrup for the dressing.
5. Season to taste with additional maple syrup or some of the mandarin orange liquid.
6. Serve the salad layered in parfait glasses, or arranged on a bed of lettuce greens and with a spoonful of dressing drizzled over the top. A small carafe of dressing can be served at the table as well.
7. Garnish optionally with pomegranate seeds.
8. If pomegranate seeds are not available, thin almond slices would also be pretty.

Notes:

You can use canned or vacuum packed chestnuts, or fresh which would have to be baked first.

Serving Size: 4

Ingredients:

• 1 lb. vacuum packed chestnuts
• 2-3 banana shallots
• 2 tablespoons oil
• 1/2 cup wine
• 3/4 cup soy cream or coconut cream
• splash lemon juice
• 2 handfuls minced parsley (divided)
• salt and pepper to taste
• 12-16 slices whole grain bread

Directions:

1. Chop the shallots and mince the parsley.
2. Heat the oil in a large frying pan and add the shallots.
3. When the shallots have softened and become glassy, add 1/4 cup of wine.
4. Add the chestnuts and be sure they separate form each other.
5. Add the soy cream, turn down the heat so that it is a soft simmer.
6. Add one handful of parsley and the splash of lemon juice.
7. Season to taste with salt and pepper.
8. If the sauce is getting too thick, you can use the other 1/4 cup of wine to thin it out.
9. Toast the slices of bread in a toaster.
10. Serve the chestnuts on the toast garnished with a bit of parsley sprinkled on top.

Yield: 8-10 cream horns (with either the chocolate chestnut or the pumpkin filling)

Ingredients:

for the chocolate chestnut filling:

• 1 cup chestnut puree *1
• 3/4 cup soy milk (or rice, oat, almond milk)
• 1 cup granulated sugar
• 2 tablespoons vanilla, rum or brandy, (flavoring of choice)
• 1/4 cup vegan chocolate

for the pumpkin filling:

• 1 & 1/2 cups soy milk
• 1 ounce fine corn meal (very fine like flour, not coarse polenta)
• 1 tablespoon egg replacer (e.g. No Egg)
• 1 tablespoon cornstarch
• 2 teaspoons vanilla
• 3/4 cup sugar or 1/3 cup date puree *2
• 1&1/2 cups pumpkin puree
• 1/2 teaspoon ginger powder
• 1-2 teaspoons allspice (or 1/4 teaspoon cloves)
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom (optional but nice)
• 1/2 teaspoon salt

for the cream horns:

• 8 sheets frozen vegan puff pastry, thawed
• powdered sugar to dust

Directions:

to make the chocolate chestnut filling:

1. Place the soy milk and sugar in a saucepan and simmer to dissolve the sugar.
2. Add the chestnut puree, chocolate and flavoring.
3. Bring to a boil, stirring constantly to mix and keep from scalding.
4. Remove from the heat and allow to cool. Place in the refrigerator to harden. The chocolate chestnut filling can also be used warm to fill German-style pancakes or crepes.

to make the pumpkin filling:

1. Prepare the pumpkin puree in a bowl.
2. Add the ginger, 1 teaspoon of the allspice, cinnamon, 1/2 teaspoon salt and cardamom.
3. Add the sugar or date mixture and mix well.
4. Taste, and adjust the seasonings to taste, you may want more allspice or cinnamon.
5. Pour the soy milk into a large pot.
6. Mix in the corn meal, egg replacer, cornstarch and vanilla. Stir and mix well while the soy milk is still cold.
7. Heat the soy milk mixture stirring constantly.
8. As it begins to thicken and warm, mix in the pumpkin mixture.
9. Keep stirring as the mixture heats and thickens.
10. Be careful not to get splashed by the bubbles as they can burn.
11. Stir the mixture vigorously, once it becomes very thick, remove from the heat and place in a bowl to cool down.

to make the cream horns:

1. Thaw the puff pastry sheets.
2. Pre-heat the oven according to the instructions on the package about 375 F / 190 C.
3. Slice each square of puff pastry into 6 even strips.
4. Carefully wrap the strips around the cream horn molds.
5. Bake the horns for 15-18 minutes or until they are lightly golden brown.
6. Remove from the oven, carefully remove the form from the pastry and allow to cool on a rack.
7. Once the horns are cooled, you can fill them with the chocolate chestnut or pumpkin filling. I used a cookie dough syringe, but a small spoon would work also. Fill each horn and dust with powdered sugar.

Notes:

*1 about 20-24 chestnuts, an X cut on the skin, roast in the oven, cooled and peeled, place in a saucepan, simmered for about 30 minutes until very soft, then puree.

*2 If a “Middle-Eastern” Import grocery is available, you can find pre-made date puree sold inexpensively in long bars. Otherwise it would be about 24 dates, de-seeded and chopped, in a very small amount of boiling water then pureed with a staff mixer or in a food processor.

They are just like the ones you used to have at IHOP. They are fluffier than a crepe and with more substance, but not so thick and bready as the typical American pancakes. In Germany they are most often enjoyed with filled applesauce or braised apples, then dusted with powdered sugar. I also like them sprinkled with lemon juice and the powdered sugar. We enjoyed these filled with a sweet chestnut puree and chocolate sauce drizzled on top. The secret to Mihl’s recipe is both the soy flour and the mineral water.

Soon check back at Vegalicious for the recipe for the chestnut filling and chocolate sauce. We have another exciting recipe that uses them also.

Serving Size: 4

Ingredients:

• 1 leek (white and light green parts only (or 1 med. onion)
• 2 tablespoons oil
• 1 med. red kuri pumpkin or 2 butternut squash, de-seeded and cut into large chunks
• 1-2 cup chestnuts, roasted or boiled, peeled
• water to just cover the pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg, freshly ground
• 1/2 teaspoon cardamom, ground
• 2 dashes cayenne pepper (or to taste)
• 1 teaspoon ginger, ground or 1-inch fresh, grated
• 1 lime or lemon, juiced
• 1 tablespoon sage leaves
• 1 teaspoon salt
• 2 tablespoons maple syrup

for the Balsamic pears:

• 2 pears, peeled and cut into large chunks
• 1 tablespoon oil
• 2-3 tablespoons balsamic vinegar

Directions:

To make the soup:

1. Heat the oil in a large pot.
2. Add the sliced leek or onion and saute until glassy.
3. Add the pumpkin or butternut squash pieces.
4. Chop the roasted peeled chestnuts into large chunks and add to the pumpkin.
5. Add enough water to cover the pumpkin and chestnuts.
6. Add the salt, cinnamon, ginger, nutmeg, cardamom,sage leaves and cayenne.
7. Bring to a boil and cook until the pumpkin is soft.
8. When the pumpkin is soft, puree the soup using an immersion blender.
9. Add the maple syrup and lime juice and season to taste with any additional seasoning s you find needed.
10. It may be bit on the thick side, if you wish it to be thinner, add more water.

To prepare the pears:

1. Heat the oil in a small frying pan.
2. Peel and and cut the pears and add to the hot oil.
3. Lightly saute the pears, drizzling the balsamic vinegar over the top of the pears.

Serve the soup with pear pieces in the middle.

Notes:

We found this delicious recipe at thedailygreen and slightly adapted so that it was easier to make.

Serving Size: 4

Ingredients:

• 1 lb. of sunchokes (Jerusalem artichoke), well scrubbed and cut into slices
• 1/2 red bell pepper, deseeded and sauteed
• 2 tablespoons olive oil
• 1/2 leek, sliced
• 1 small onion, chopped
• 1 clove garlic minced
• 1/2 apple, peeled and sliced
• 4 ounces roasted chestnuts, peeled and sliced
• 2 cups vegetable bouillon
• 1/4 cup white wine
• 2 sprigs of fresh thyme
• 1/2 cup soy cream

Directions:

1. Heat the oven to 425 F / 318 C.
2. Cut an X on the large side of each chestnut, place on the center rack of the oven.
3. Scrub the sunchokes well, (it is not necessary to peel them. there are many nutrients in the clean skins).
4. Place the sunchokes in the oven with the chestnuts.
5. Meanwhile, saute the red bell pepper, onion, leek and garlic until they are soft and glassy.
6. When the chestnuts and sunchokes are baked.
7. Slice the sunchokes and add to the onions and pepper.
8. Remove the skins from the chestnuts and add to the soup.
9. Add the vegetable bouillon, apple, thyme and cook until the sunchokes are soft.
10. Puree the soup to a smooth consistency.
11. Add the wine and soy cream to the desired consistency.
12. Season to taste with additional salt and pepper.
13. We served the soup, garnished with some fresh thyme and a sprinkling of chili oil.
14. Truffle oil would also be nice.

Notes:

adapted from Bryan Zupon’s Requested Sunchoke-Chestnut Veloute

Serving Size: 4

Ingredients:

• 9 sheets (squares) ready made frozen puff pastry, thawed
• 2 tablespoons olive oil
• 1 large red onion, chopped
• 5-8 ounces mixed wild mushrooms, chopped
• 8 ounces prepared chestnuts, cut in small pieces
• 2 sprigs rosemary
• 1/2 cup dry red wine
• 1 tablespoon flour
• 1 teaspoon corn starch
• salt and pepper to taste

Directions:

1. Heat the olive oil in a large frying pan.
2. Saute the chopped onion until glassy.
3. Add the chopped mushrooms and saute until they become soft.
4. Add the seasonings and the chestnut pieces.
5. Mix the wine with the flour and corn starch and add to the mushroom/chestnut mixture.
6. Continue cooking until the mixture is not longer liquid.
7. Remove from the heat.
8. Heat the oven to 428 F / 220 C.
9. Thaw the puff pastry squares.
10. Place 4 puff pastry squares on a cookie sheet lined with baking parchment ora silicone baking sheet.
11. Place 2 tablespoons of mushroom-chestnut mixture in the center of each pastry.
12. Using your finger, run a slight bit of water around each edge of the pastry.
13. Place the 2nd sheet of pastry over the mushroom mixture and crimp the edges together with a fork.
14. Do this for each of the 4 mushroom pockets.
15. With the extra pastry sheet and a small cookie cutter, cut out various shapes as trees, or hearts or leaves, whatever you wish. Dip one side of each shape in a small bit of water and lay decoratively on top of the pastry.
16. Cut a few vent holes with a sharp knife on the top of each pastry and bake in the oven for 15- 20 minutes or until golden brown.

Notes:

If you are using fresh chestnuts. Prepare them by cutting an X in the outer shell and placing them in boiling water for about 10 minutes. Drain the water off, and using a towel to hold the chestnut, cut it in half with a knife, and remove the “meat” from the shell.

Yield: 10

Ingredients:

• 1 & 1/2 egg replacement
• 3/4 cup milk
• 1/4 cup salad oil
• 1 capful vanilla extract
• 1 cup chestnuts (peeled and chopped fine)
• 1 med. apple, peeled and chopped fine
• 2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Topping:

• 1/3 cup chestnuts (chopped fine)
• 1/4 cup brown sugar

Directions:

1. Preheat the oven to 400 (F).
2. Spray the muffin tins with oil.
3. Cut the chestnuts into small pieces.
4. Peel and cut the apple into small pieces.
5. Make nutty topping by thoroughly mixing finely chopped chestnuts and brown sugar and set aside
6. Mix the dry ingredients in a bowl.
7. Beat egg replacement to a froth, stir in milk, oil, vanilla, chopped chestnuts, chopped apple.
8. Beat in remaining ingredients.
9. Fill the muffin cups about 3/4 full.
10. Sprinkle about 1/2 tsp. of topping on each.
11. Bake 30-35 minutes until a toothpick comes out clean.
    (if you are using silicone baking forms, it may take a bit longer.
12. Immediately remove from pans.

Notes:

Vacuum packed chestnuts make it easy to enjoy the wonderful flavor year round, and shorten the preparation time considerably.

adapted from www.truccodirect.com/recipes

Serving Size: 8

Ingredients:

• 1 pomegranate
• 300 grams pumpkin, sliced thinly and steamed
• 175 grams mixed salad greens
• 200 grams soy cheese, cut in small squares
• 200 grams chestnuts, ready to eat, from vacuum pack or canned, cut in halves and quarters
• 1 spring onions, cut in small rings
• 2 Tbs. white wine vinegar
• 6 Tbs. fine olive oil
• salt and pepper to taste

Directions:

1. Remove the seeds from the pomegranate.
2. Cut the steamed pumpkin in very fine strips or pieces.
3. Mix the salad greens, pumpkin pieces, soy cheese, and chestnuts together in a large salad bowl.
4. Make a light dressing from the olive oil and white wine vinegar, with a touch of salt and pepper.
5. Drizzle over the salad and mix.