We asked our newsletter readers what they’d like to see covered in the Distinctive Inns of New England (DINE) blog, and we heard back that more vegan recipes would be appreciated. Last week we covered vegan breakfast recipes. Today we’re going to move on to recipes for entrees and more.
Every visit to one of the 12 Distinctive Inns of New England is a culinary adventure. Whether you prefer meat, vegetables or dairy-free, we’re happy to accommodate special diets at breakfast and beyond. After all, vacations are all about the great food, relaxation and romance, and the 12 DINE inns have those categories covered.
Enjoy these vegan recipes compliments of the Distinctive Inns of New England.
Marinated Vegetable Salad from Rabbit Hill Inn
Preparation of the Marinade: (Yield 8 one-cup servings)
2 cups olive oil
¼ tsp crushed red pepper
½ Tblsp minced parsley
½ Tblsp minced thyme
1 Tblsp minced basil
½ Tblsp minced garlic
¼ cup yellow mustard
Method for Marinade
Put mustard in the bowl and whisk in oil until well incorporated.
Add remaining ingredients and mix thoroughly.
Preparation of the Vegetables:
Use any combination of raw vegetables to make 8 cups.
Cut the vegetables to equal and appropriate size. Some veggies to consider include asparagus, bell peppers, zucchini, summer squash, mushrooms, eggplant, and tomatoes.
Toss cut vegetables in the marinade.
Lightly oil the grill to prevent sticking. Cook on the hot grill until the flesh is soft or the skin begins to bubble. Serve at once.
Pumpkin and Apple Soup from Captain’s House Inn
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
500g or 1lb 2oz pumpkin, skinned, seeded and cubed
2 baking apples, peeled, cored and chopped
570ml or 1 pint vegetables stock
300ml or /½ pint dry cider or apple juice
2 sprigs fresh sage
salt and freshly ground pepper
Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the pumpkin, chopped apples and sage.
Cook for another 2 minutes, season well and add the stock and the cider or apple juice. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender.
Liquidize and serve piping hot with crusty dairy-free bread.
Ratatouille from Chesterfield Inn
Serves 6 to 8 people
1 lb. Eggplant
1 lb. Zucchini
1 tsp salt
4 Tbs. Olive Oil (more if needed)
½ lb. (about 1 ½ cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers
2 to 3 TBS Olive Oil if necessary
2 cloves mashed garlic
Salt & pepper to taste
1 lb. firm, ripe, red tomatoes, peeled, seeded and juiced (1 ½ C pulp)
Salt and pepper
In a 3-quart mixing bowl, peel the eggplant and cut into lengthwise slices 3/8-inch-thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
Ina 10 to 12-inch enameled skillet, one layer at a time, sauté the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.
Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.
In a 2-½ quart fireproof casserole, place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with remaining tomatoes and parsley.
Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
Chilled Summer Melon Gazpacho Soup from Rabbit Hill Inn
Use any chilled serving vessels you wish. We like to serve this in large chilled martini glasses. Prep note: Have a blender on hand. Recipe yields 8 servings
1 cantaloupe – peeled, seeded, and cubed
1 honeydew – peeled, seeded, and cubed
1 slice of bread, cubed without crust (choose vegan or gluten free bread if necessary)
3 Tblsp rice wine vinegar
1 tsp lemon juice
dash of salt
dash of white pepper
dash of cayenne pepper
crème fraiche (for garnish, if desired)
Puree all the ingredients
Chill until very cold
Serve in a Martini glasses
Try rimming the glass with some flavored sugar.
Note from Leslie at the Rabbit Hill Inn: This will be a hit at your next summer party. This is an awesome vegan, dairy free, and gluten free recipe.
No matter what diet or taste in foods you have, Distinctive Inns of New England innkeepers are happy to accommodate your dietary restrictions. Simply tell your innkeeper when you book your reservation or upon arrival at the inn, to give them enough time to plan your special breakfast Plan your next romantic getaway at the 12 Distinctive Inns of New England by clicking on links below that will take you to each of their websites.
In Connecticut: Inn at Harbor Hill Marina in Niantic
In Rhode Island: Cliffside Inn in Newport