Vegan wine paring with Montirius

I had the chance to find some nice wine paring with the wine consultant of L’Arbre à vins (Facebook)a French wine cellar in Provence.

I have chosen to talk about Montirius a wine estate that decided to add the vegan label.

A TRÈS VEGAN CASSOULET

vegan-cassoulet

Ingredients
1 cup dry white beans (cannelini, great northern or navy beans will do)
or 3 cups canned,
drained and washed. If using dry beans,
soak overnight and cook until tender.
1 8 oz package of tempeh, cubed into ½-inch pieces

1 tbsp extra virgin olive oil

1 medium onion, diced

2 medium carrots, sliced

2 stalks of celery, diced

5 cloves of garlic, finely minced, or crushed into a paste

15 mushrooms, sliced (use any kind– wild mushrooms would be great here.

I used crimini because I always have them on hand)

2 tomatoes, diced

1 tbsp chopped sage

1 tbsp chopped thyme

2 bay leaves

2 tbsp parsley, chopped

½ cup red wine (optional)

Salt and ground black pepper to taste

Find the recipe

Wine – Montirius Gigondas Terre des ainées 2008 (Medium body, Roasted figues Aromas, Elegant tannins)

___

Eggplant Involtini {Paleo, Gluten-Free, Dairy-free, Vegan}

eggplant-vegan

Ingredients

2 medium eggplants, peeled and sliced lengthwise ⅓” thick

2 tablespoons olive oil

few dashes of salt and pepper

1 cup almond milk ricotta (I used Kite Hill brand, or you can make your own, see above for recipe)

½ cup panko (omit for Paleo, and increase ricotta by ¼ cup)

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic salt

1 tablespoon nutritional yeast (optional)

2 tablespoon chopped basil

½ tablespoon lemon juice

Tomato Sauce:

1 tablespoon olive oil

1 can of organic whole peeled tomatoes, chopped, save the juice

2 cloves garlic, chopped

¼ teaspoons red pepper

salt and pepper (½ teaspoon of each)

Find the recipe

Wine – Montirius Guarrigues 2012 (Vegetal, Light, No tannins)

___

MEXICAN ZUCCHINI BURRITO BOATS

mexican-vegan

Ingredients

4 large zucchini

1 (15 ounce) can black beans, drained and rinsed

1 cup cooked brown rice

1 cup salsa (use your preferred level of spiciness)

1 red bell pepper, cored and diced

1/2 red onion, diced

1/2 cup corn kernels

1 jalapeno (or poblano pepper), cored and diced

1 tablespoon + 1 teaspoon olive oil

2 teaspoons cumin

1 teaspoon chili powder

1/2 cup fresh cilantro, finely chopped

salt to taste

1 cup shredded cheddar/monterey jack cheese

Find the recipe here

Wine – Montirius Le Clos Vacqueras 2014 (Red fruit, Smoky, Expressive)

Thank you for reading, Love .

Pin on PinterestTweet about this on TwitterShare on FacebookShare on TumblrShare on LinkedInShare on Google+Share on YummlyEmail this to someonePrint this page