DUN DUN dun dun DUN DUN dun dun DUN DUN dun dun DUN DUN
dun dun dunnnnnnnnnnnnnnnnnnnnnnnnn.....
7 Game of thrones - themed Dish Options.
Game of Thrones is endlessly known for its drinking - wine, mead, ale, cider, you name it. During new seasons, I always like to stock up on the featured beers that Ommegang Brewery has for the HBO-hit. Each year, they create a new edition to the GoT beer family -- this year, be sure to get your hands on the newest: Bend the Knee. If sold out, you can probably still get your hands on the previous releases. Learn More Here.
GoT is also [infamous] for the heavily meat-based dishes featured on the show; as such, leaving the plant-eaters lost and confused when the season premiere approaches. Let's be honest, it has been a LONG time between seasons and we need to be as prepared as possible for the two seasons ahead of us. If you are either the King, Queen, or Usurper of your household, and are in need of a Hand, look no further and read on for a scrumptious vegan menu that will please even the Thenns ... I mean meat-eaters... viewing with you on the Sundays ahead
Hot Pie's Barley Beer Bread and Gravy
It doesn't get better than a classic barley beer bread soaked in gravy. Ditch the old innkeeper's biscuits and follow one of the beer bread recipes found here. Make sure you don't forget to sub out the whole wheat flour for barley flour though!
Now for the gravy, mmmm:
Ingredients (serves 2 big bellies-4 small bellies):
2 tablespoons Olive Oil
1/2 cup Onion, diced
2-3 Garlic Cloves, minced
1/4 cup Unbleached All-Purpose Flour
3 cups Almond Milk, unsweetened
4 tablespoons Nutritional Yeast, at minimum, dependent on desired thickness
1 tablespoon Vegan Butter/EB, melted
1 roll of Vegan Sausage, crumbled
Dash of Nutmeg
Dash of Thyme
1/2 tsp Black Pepper
Salt, to taste
1. To begin the gravy, heat the oil in a large shallow saucepan over a medium-heat burner. Add the onion, garlic, and vegan sausage crumbles. Begin to sauté until the onion just starts to become translucent.
2. Add in the flour. Stir constantly for appx. 2 minutes, or until the flour turns Lannister gold.
3. Slowly mix in the 3 cups of non-dairy milk and bring to a boil.
4. Reduce the heat to low. Add the sage, thyme, pepper, and nutmeg.
5. Simmer, whisking frequently, for 15 minutes, or until the milk has reduced by about 1/3 and has thickened.
6. Add the nutritional yeast, taste, and add salt. Turn the heat down to low to keep warm until ready to serve. If the gravy thickens too much, stir in a couple tablespoons of milk.
7. Serve hot with a mulled wine, cider, or draught of the innkeeper's finest ale.
Want to go all out? Add a creamy side of mash to this dish by following the recipes here
Northerner's Stuffed Artichoke
As plant-eaters, we aren't going to wrap our hands around a large ass turkey leg or reach for any wings. With that being said,
we do still want a hands-on eating experience.
Let this hands-on dish warm your bellies.
Artichoke Stuffing Ingredients (amount for 2 artichokes/ 1 artichoke person ):
4 tablespoons Earth Balance butter, melted (coconut oil also good)
4 tablespoons water, room temperature mixed with
2 tablespoons Ground Flax Seeds
2 tablespoons Nutritional Yeast, or grated vegan Parmesan
1/4 cup Panko Bread Crumbs
1-2 teaspoons Ground Black Pepper
2-3 teaspoons Garlic Salt
1 teaspoon Paprika
1-2 teaspoons Onion Powder
Fresh Oregano and Parsley, to taste
1. Mix together all above ingredients into a bowl and set aside.
2. Pre-heat oven to 375 defrees-F.
3. Cut pointy ends off of each artichoke and cut stems short enough so the artichoke can sit-up on its own.
1. Place artichokes in a full pot of water. 1 per person is more than enough!
2. Place lid on and put the pot on a high-heat burner.
**Rule of Thumb: It takes approximately 45 minutes for 2 large artichokes. Have more and are not sure when ready? After the first 45 minutes, perform 10 minute check-ins and try pulling the outter leaves off with tongs. If there is any resistance in the leaf pulling away, leave on longer. You are going to want them tender!**
3. Once artichokes are tender in the pot, take out with tongs and drain any water left in them.
4. Sit artichokes up-right on a sheet pan and stuff with the Stuffing (listed above).
5. Place in oven for 5-7 minutes until flavors meld together and the top turns Lannister gold (this joke will never get old).
6. Take out and eat leaf-by-leaf, scraping the artichoke goodness and stuffing with your teeth like you are Tormund Giantsbane. You know what I'm talking about...
Southerner's Spaghetti Squash
Ingredients (1/2 spaghetti squash per person, amount below serves 2):
1 Spaghetti Squash
1 Summer Squash or Zucchini, sliced or diced
2-4 tablespoons Truffle Oil
1/4 cup Mushrooms, chopped
Fresh Parsley, to taste
Garlic Salt, to taste
Ground Black Pepper, to taste
1/4 cup Vegan Cheese
Crushed Red Pepper flakes, to taste
1. Preheat oven to 400 degrees-F.
2. Once oven is heated, place whole spaghetti squash and roast for 45-50 minutes.
3. Sauté the mushrooms and zucchini pieces in 1-2 tablespoons of truffle oil. Add seasonings as desired.
3. After 45-50 minutes, or once tender, take out the spaghetti squash. Wait until cool enough to handle, then cut in half lengthwise.
4. Use a fork to scrape out “spaghetti” within the halves.
5. Mix all ingredients together with the "spaghetti" and drizzle an additional 1-2 tablespoons of Truffle Oil onto the halves.
6. Place the halves back in the oven for an addition 5-10 minutes, if necessary. Serve them in their own little bowl halves! Nothing beats that.
What. A. Reference. Whether you are Daenerys Targaryen
or Arya with Joffrey's sword, this dish is key to a Thrones night.
It is simply a bowl of artichoke hearts and buffalo sauce!
1. Sizzle artichoke hearts, a splash of olive oil (to decrease sticking), and buffalo sauce in a skillet on a medium-heat burner.
2. Once hot, serve!
**Optional: Throw them on a plate with some vegan blue cheese and celery sticks. People will go crazy! **
King's Landing Warm Summer Salad
A warm summer salad is such a wonderful thing, but let's spice it up by adding a relevant twist on this classic dish......because...
Winter. Is. Here.
Ingredients (1 serving size for 2, 1/2 Baby Bok Choy per person):
1 large Baby Bok Choy, sliced in half
1 Endive, chopped
4 cups of Red Cabbage, shredded
3 tablespoons Apple Cider Vinegar
Fresh Cilantro, to taste
Cracked Black Pepper, to taste
Himalayan Sea Salt, to taste
Paprika, for Baby Bok Choy (lightly seasoned)
Touched by Winter, Blueberry Pesto
1/4 cup organic Blueberries, washed
2 pinches of fresh Cilantro
2 teaspoons Himalayan Sea Salt
4 tablespoons Safflower Oil
1 Garlic Clove
1. Boil Baby Bok Choy in large pot of water for appx. 10 minutes. Chefs choice - slice in half before or after boil. I had sliced mine after boil.
2. Coat a large skillet with oil and place red cabbage on medium/low-heat burner. Also add in the Apple Cider Vinegar and seasonings,(listed above under mixin's) to taste. Leave on burner appx. 15 minutes.
3. Whilst the veggies are cooking, place all of the Blueberry Pesto ingredients into a food processor and blend until smooth.
4. Take out Baby Bok Choy and place on a smaller skillet (coated with a little oil). Cook on skillet for 5 minutes, 2.5 minutes per side, seasoning the face of the Baby Bok Choy with pepper, salt, paprika (onion powder, optional).
5. Evenly distribute the cooked Red Cabbage on the plates, mixing in the chopped endives for texture and crunch.
6. Place one Baby Bok Choy slice per plate on top of the Red Cabbage and Endives.
7. Spoon Blueberry Pesto atop the dish and serve!
Iron Throne Portobello Steak
Whether grilled, baked, stove-top sizzled or flat ironed, these Portobello Steaks will be fantastic, no matter what. Take on the throne with this simple dish:
Ingredients (amount optional):
Large Portobello Mushroom Caps
Extra-Virgin Olive Oil
Fresh Garlic Cloves
Salt and Pepper, to taste
Paprika/Onion powder, optional
1. Clean Mushrooms by lightly scrubbing and rinsing.
2. Pat dry.
3. Preheat oven/grill/etc. with high heat (350-400 degrees-F).
1. Place Mushroom caps upside down on the grill (or oven/stove top), grilling the inside first. Let heat for 3-4 minutes.
2. After 3-4 minutes, flip mushroom caps so the inside now faces you (as seen in picture). Drizzle lightly with olive oil and add in cloves (amount optional), fresh dill, and salt/pepper. Let cook for an addition 3-4 minutes.
**Note: Add a lot of pepper for a heavier "steak" taste in addition to a light sprinkling of onion powder and paprika IF so desired.**
3. Once ready, take the Mushroom steaks off of the heat and remove garlic.
4. Serve up! Usually, I keep the garlic cloves on for extra time to roast separately and add them into my side dishes. Extra yummy.
Looking for more?
Stuff your mushrooms with this recipe (pictured below) by clicking here! Or just use this as another side dish.
And yes. That is a Game of Thrones serving platter....
because dinner. is. coming.
Riverlands Farmhouse Dip
We all remember "The Rains of Castamere" episode in Season 3 .... Arya Stark and The Hound, Sandor Clegane.... invited in for a meal by a weak Farmer and his small daughter. In honor of their kind hospitality, we will end this post with a Farmhouse Dip that everyone can share together.
1 container (14 oz.) Silken Tofu
2 Shallots, chopped
3-4 Green Onion/Chive straws, chopped
2-3 tablespoons Fresh Dill, or desired amount
2-3 teaspoons Garlic Salt
1 tablespoon Fresh Parsley
2 tablespoons Apple Cider Vinegar
1/4 cup Nutritional Yeast
2 tablespoons Almond Milk
1. Blend Silken Tofu, Shallots, Apple Cider Vinegar, Nutritional Yeast, and Almond Milk in food processor.
2. Once the texture is smooth, add in the rest of the ingredients and blend lightly (we want to be able to see the herbs in our dip!).
3. Taste test. Add salt/pepper, or any other herb you want more of, and mix.
4. Refrigerate for 20 minutes and serve with toasted bread, cucumbers, or crackers!
Happy Game of Thrones Viewing!
xoxo, k and nymeria