January's Eat This! Drink That!
New Year, Fresh Start - Organic and Vegan Wine Pairings:
Now entering our mindful sipping era. Ring a fresh start to the year with consciously crafted choices and delightful tastes. Refresh your palate with adventurous sips beautifully paired with well-balanced dishes
Wines:
Montgras Valle Del Bio Bio Organic Pinot Noir
This delicious vegan Pinot Noir has intense aromas of wild strawberries, sour cherry and elegant touches of violets complemented by a light and juicy on the palate with a pleasant acidity.
Piedra Negra Alta Coleccion Malbec 2022
A juicy, fruity Malbec made from organically grown grapes with plenty of spices and sweet fruit notes with chewy tannins and a flattering finish.
Masi Lunatio Lugana
Masi Lunatio Lugana is a fruity, drinkable, and fresh-tasting wine made with traditional Trebbiano grapes from organically cultivated vineyards in the historic Lugana production area of Italy.
Clos de Luz Agreste 2020
This aromatic, floral, perfumed Wine is fresh, juicy, and light on the palate; fine tannins with great character mark it—the perfect alternative to a Beaujolais or lighter Pinot Noir.
Recipes
White Bean and Roasted Red Pepper Dip
Author: Recipes.net
Serves: 4 Prep Time: 10 mins
Wine pairing:
Montgras Valle Del Bio Bio Organic Pinot Noir
Ingredients:
-
1 can (15 oz) of white beans, drained and rinsed
-
1/2 cup of roasted red peppers
-
2 cloves of garlic, minced
-
1 tbsp of lemon juice
-
2 tbsp of olive oil
-
Salt and black pepper
-
2 tbsp of fresh parsley, chopped
Instructions :
Step 1:
In a food processor, blend white beans, roasted red peppers, garlic, lemon juice, olive oil, salt, and pepper until smooth.
Step 2:
Transfer dip to a serving bowl and sprinkle with fresh parsley.
Step 3:
Serve with pita chips or vegetables.
Vegan Stuffed Bell Peppers
Author: Sweet Simple Vegan
Serves: 6 Total Time: 1 hour
Wine pairing:
Piedra Negra Alta Coleccion Malbec 2022
Ingredients:
-
1 cup dry quinoa
-
4–6 medium bell peppers
-
1 1/2 cups chickpeas, drained
-
1 cup shredded vegan cheese
-
1 cup of marinara sauce
-
Optional: Fresh parsley for garnish
Instructions :
Step 1:
Cook quinoa as per package instructions.
Step 2:
Preheat the oven to 350°F. Slice and clean the peppers and place them cut sides in a 9×13 baking dish.
Step 3:
Mix cooked quinoa, chickpeas, 1 cup marinara, and vegan cheese in a bowl. Spoon into peppers. Optionally, add extra cheese on top.
Step 4:
Bake for 25-30 minutes until peppers are soft. Serve warm, garnished with parsley and marinara drizzle.
Vegan Green Risotto
Author: Lets Eat Smart
Serves: 2 Total Time: 20 mins
Wine pairing:
Masi Lunatio Lugana
Ingredients:
-
2/3 cup green peas, cooked and drained
-
1/2 lemon juice + slices
-
2 cups vegetable stock
-
2/3 cup arborio rice
-
1 leek (trimmed and finely chopped)
-
1 small bunch fresh dill
-
1 garlic clove, minced
-
2 tbsp coconut yogurt
-
1 tbsp olive oil
Instructions :
Step 1:
Peel, wash, and finely chop leeks. Mince garlic.
Step 2:
In a pan over medium heat, cook leeks and garlic in olive oil for 4 minutes until softening. Add rice to the pan, stir, then pour in vegetable stock. Stir occasionally. Taste and adjust seasoning as needed.
Step 3:
For sauce, blend peas, dill, and coconut yogurt in a food processor. Season with salt and pepper.
Step 4:
After cooking rice for 15 minutes, add pea puree and half lemon juice. Cook 5-8 more minutes. Ganish with fresh dill and lemon slices.
Maple Roasted Pumpkin with Chili and Feta
Author: RecipesTin Eats
Serves: 6 Prep Time: 20 mins Cook Time: 55 mins
Wine pairing:
Clos de Luz Agreste 2020
Ingredients:
-
2 lb pumpkin (peeled, cut into cubes)
-
1 red onion (peeled, halved)
-
1/2 cup walnuts (roughly chopped)
-
3 tbsp olive oil
-
3 tbsp maple syrup
-
3/4 cup feta cheese
-
1 tbsp parsley and red chili flakes (optional)
Instructions :
Step 1:
Preheat oven to 400°F (200°C), on a lined tray, mix pumpkin, onion, and walnuts. Drizzle with olive oil and maple syrup, then season with chili and salt.
Step 2:
Spread out evenly and roast for 30 minutes, stirring once after 20 minutes, until pumpkin is browned and tender.
Step 3:
Remove from oven, toss gently, and arrange on a serving platter. Top with crumbled feta, parsley, and extra chili. Serve immediately hot!