Tag Archives: low-fat

Tofu Trials: Five Spice Maple-Glazed Tofu

Five Spice Tofu & Snow Peas

I bought some beautiful snow peas the other day at an Amish farm stand. When snow peas are fresh from the fields they really don’t need to be fussed over. In fact, I’ll eat a handful of them while I’m getting them ready for steaming. I only had a pint of snow peas and no other vegetables that would go with them, so I decided they would make a nice side dish for tofu. I purchased an air fryer a few months ago and like the way it makes tofu. Here are a few things I’ve learned about air frying tofu.

  • Marinating the tofu is pointless. The tofu doesn’t absorb the flavors of the marinade and the exterior does not crisp up.
  • It’s much easier and I’ve had better results just sprinkling or coating the tofu with dry spices and letting it sit for a few hours. (You probably don’t even need to wait before cooking.)
  • I also discovered that pressing the tofu makes it too dry. Since the tofu spends enough time in the fryer (or oven), pressing out the excess liquid is an unnecessary step and does not enhance the texture.
  • To achieve a glaze-like surface, I’ve had good results cooking the spiced-coated tofu until it starts to develop a crisp exterior, then tossing it with barbeque sauce, maple syrup or other “glazey” ingredients.

For this recipe, I sprinkled some Chinese Five Spice on the tofu, air fried it for 15 minutes, then tossed it with a smidgen of oil and maple syrup and continued air frying until it had a crispy, glazed surface. The meal was rounded out with steamed snow peas and Jasmine rice then drizzled with a ginger-peanut sauce. This turned out to be a simple meal that’s simply delicious. If you don’t have an air fryer, you can bake the tofu in the oven. You can use this method to come up with your own favorite tofu recipe by just varying the spices and glazes. If you like Texas barbeque, try sprinkling the tofu with a smoking rub, then coating it with your favorite barbeque sauce. Serve it with potato salad and corn on the cob. Or how about an Indian version that’s sprinkled with curry powder and coated with chutney and served with samosa potatoes or Basmati rice and peas? I’d love to hear about your own tofu trials. Thanks for being Vegi-curious.

Five Spice Maple-Glazed Tofu

1 lb. firm or extra firm tofu
½ teaspoon Five Spice powder
½ teaspoon oil (optional)
1 tablespoon maple syrup or honey

Cut tofu into 1” pieces and add to bowl. Toss with Five Spice seasoning and allow to marinate for a few hours.

To make in an air fryer:

Arrange seasoned tofu in a single layer if possible. Set temperature to 350F and cook for about 15 minutes. Remove from fryer and place into mixing bowl. Add maple syrup and oil and toss to coat. Return to fryer basket and continue cooking for another 10 minutes or until crisp. Serve immediately with steamed vegetables and rice.

To make in an oven:

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Place seasoned tofu in a single layer on parchment paper. Bake until tofu starts to dry out and brown, about 20 minutes. Remove from oven and place in mixing bowl. Add the oil and maple syrup and toss to coat. Return to baking sheet and continue baking until the exterior of tofu is glazed and brown. Serve immediately.

16 Jun 2017

My Inconvenient Truth: ELT (Eggplant, Tomato & Lettuce)

Egglant, Lettuce & Tomato Sandwich

I think about the cost of convenience every day. Whether it’s preparing a healthy plant-based meal at home or eating at a vegan restaurant, the cost of convenience is apparent. I could use frozen vegetables to make meal preparation easier and less expensive, but I prefer to use fresh vegetables because they have a better taste and texture. While going out to eat is convenient, there is a price to pay in the form of limited choices and the presence of added oil and salt. I was reminded of this “inconvenient truth” last weekend as Bruce and I had lunch at a  “destination” vegan restaurant. (I use the term “destination” when we plan an entire outing around a restaurant.) Since we traveled about an hour to get there I wanted to make the most of our trip and decided to sample a few things on the menu. We ordered jackfruit stuffed mushrooms and oyster mushrooms in scampi sauce for appetizers. I had a French dip portobello mushroom sandwich and Bruce had an ELT (eggplant, lettuce and tomato sandwich). Each stuffed mushroom had a healthy dollop of vegan tartar sauce which I could tell contained oil. The scampi sauce was made with oil and/or vegan butter. The French dip had melted vegan mozzarella (oil), the ELT had fried eggplant and vegan mayo (more oil) and both sandwiches were served with a side of fries. The truth is we don’t eat oil anymore, and when we do it doesn’t sit right with us. I guess that’s the price we pay for the convenience of eating out. Anyway, the ELT was quite tasty and I was impelled to come up with an oil-free version at home. I made the eggplant by dipping the slices in aquafaba (the liquid from canned chickpeas), coating them with bread crumbs, then baking in the oven. Instead of vegan mayonnaise I mashed up an avocado with some lemon juice and a pinch of black salt. Wanting to keep it as close to a traditional BLT, I built the sandwich by spreading a layer of avocado “mayo” on toasted white bread then loading it up with the breaded eggplant, juicy tomato slices and crisp lettuce. The crispy coating on the eggplant gives the sandwich a crunchy mouth-feel that’s similar to bacon and the avocado lends a mayo-like creaminess — without the use of oil. (A few days later I re-crisped the left over eggplant in an air fryer which gave them more of a bacon mouth feel.) Well worth the effort. The truth is that, at times, it may be inconvenient to follow a plant-based diet, but it’s a price I’m willing to pay for tasty food that’s wholesome and healthy. Thanks for being Vegi-curious.

ELT (Eggplant, Lettuce & Tomato Sandwiches)

Eggplant:

1 small eggplant (about 1 lb.), cut into 1/4 inch slices
½ cup bread crumbs
1 Tablespoon smoked paprika
1 Tablespoon brown sugar
salt & pepper to taste
½ cup or more of aquafaba (liquid from canned chick peas)

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.

Combine bread crumbs, paprika, brown sugar, salt and pepper in shallow dish. Place aquafaba in a bowl. Dip eggplant slices in aquafaba, then coat with bread crumbs. Place eggplant slices in a single layer on baking sheet. Bake for about 20 minutes until browned, turning occasionally. Remove from oven and serve immediately.

To make eggplant in an air fryer:

Place about 8 slices of eggplant in basket of air fryer, alternating each layer to allow more even browning and to prevent them from sticking together. Fry at 350F for 20 to 25 minutes. About half way through cooking, gingerly rearrange the slices and continue cooking until browned.
For the Avocado “Mayo”:

1 ripe avocado
½ teaspoon lemon juice
Pinch of black salt (or regular table salt)

For the Sandwiches:

Your favorite sandwich bread
Sliced tomatoes
Lettuce

Toast two slices of bread. Spread some avocado “mayo” on one slice, then arrange four slices of eggplant, two or three slices of tomatoes and some lettuce.

23 May 2017

Remodeling: Mushroom Gyro Wrap

Mushroom Gyro Wrap

Long before adopting a plant-based diet one of my favorite sandwiches was a Greek Gyro. I started out ordering them with the “mystery” meat that’s sliced from a slab of lamb (and who knows what else) spinning around on a rotisserie. I migrated to Gyros made with grilled chicken breast thinking that was a healthier choice. Some time ago I remodeled my Gyro with this Greek mushroom and chickpea version of the “mystery” meat which is very tasty, but requires a small amount of effort. I wanted to come up with a newer model that was scaled back in terms of prep time and calories. My latest remodeled Gyro recipe has two key aspects that I wanted to replicate, one being the distinct flavor of marjoram, rosemary and garlic and the other being the creamy tang of Tzatzki sauce. I decided to grill some cremini mushrooms (I would have used portabellos if I had them) and seasoned them with garlic powder, marjoram and rosemary.  For the Tzatziki sauce I used a combination of raw cashews (for creaminess) and soy yogurt (for tanginess). I make my own since I don’t like what’s available in the stores near me, but you can use store-bought vegan sour cream or just plain soy yogurt to keep it simple. After grilling and seasoning the mushrooms, mixing up the Tzatziki, and slicing up the tomato, lettuce and onion, I took a pocket-less pita out of the freezer only to find that it was dried out and lost it’s ability to bend without breaking. Luckily, I had some fresh (and supple) flour tortillas on hand, which made for a lighter and neater wrap. With its Greek-inspired seasonings, mushroom “meatiness”, creamy Tzatziki sauce, onions, lettuce and tomatoes this wrap has everything I want in a Gyro. Start remodeling your life today by building yourself this healthy and delicious Mushroom Gyro Wrap. Thanks for being Vegi-curious.

Mushroom Gyro Wraps

Makes 6 to 8 wraps

Olive oil (optional)
1 lb. mushrooms, sliced (cremini or portabellos recommended)
dried marjoram, to taste
dried ground rosemary, to taste
garlic powder, to taste
Salt and black pepper to taste

Tzatziki Sauce (recipe follows)
Flour tortillas
Lettuce, chopped
Sliced tomatoes and onions

Heat a non-stick skillet over medium-high heat. (You can coat the skillet if desired.) Add mushrooms and cook until brown and most of liquid has evaporated. Season the mushrooms with marjoram, rosemary, garlic powder, salt and pepper. Remove from heat.

Tzatziki Sauce

1 cup raw cashews, soaked overnight
1 cup plain, non-dairy yogurt
1 medium cucumber, peeled, seeded and minced
Salt to taste
4 garlic cloves, finely minced
2 teaspoons red wine vinegar

Drain cashews and place in container of high-powered blender. Add just enough water to cover and process until smooth. Place into a small mixing bowl along with remaining ingredients and stir. Refrigerate until ready to serve.

To assemble Gyros:

Place a tortilla on piece of aluminum foil. Layer the lettuce, tomatoes, onions, mushrooms and Tzatziki sauce on tortilla. Roll up forming a conical-shaped wrap and secure with aluminum foil.

Mushroom Gyro

16 May 2017

Mother of Invention: Red Bean & Jamaican Collard Green Burgers

Jamaican Red Bean & Collard Greens Burger

“Necessity is the mother of invention.” When it comes to plant-based meals, necessity has become the mother of recipes. One of my biggest frustrations with following a plant-based diet is eating out. When we find a new restaurant that has even just one vegan offering we make it a point to try it out and hopefully become regular patrons. This is the case with a restaurant in our downtown area. When they first opened up, I was delighted to see that they serve black bean burgers. The appearance of a black bean burger on a menu isn’t anything special because it’s been my experience that most vegan options are either a grilled vegetable sandwich, a hummus wrap or . . .  a black bean burger. In any case, we’re happy that there’s something for us. On a recent visit to our go-to place for black bean burgers I was somewhat disappointed. The beans were barely smashed, the flavor was flat and the burger fell apart and out of the bun. Even a healthy pour of barbeque sauce couldn’t rescue my lunch. As so often happens, Bruce was subjected to my usual frustrating and somewhat rant-like questions. “How hard is it to have a bean burger on the menu?” or  “You would think they could come up with something other than a black bean burger. After all there are so many types of beans.” Sheesh! And then I start to rattle off all the different burgers I make. Gumbo Burger. Mushroom Burger. Frank n’ Burger. Jamaican Red Bean Burger. Corned Beet Reuben Burger. Chic Filet Burger. Hoppin’ John Burger. Mushroom Barley Burger. Sounds like a scene from the movie Forest Gump. On the way home I thought about my next burger recipe. I knew I had some leftover Jamaican collard greens and baked sweet potatoes in the fridge and a few cans of red beans in the pantry. I pulsed these ingredients in my food processor and added oatmeal to absorb any excess liquid and keep the burgers together. I kicked it up a notch by adding more Jamaican curry powder. I let them “firm up” in the fridge, then cooked them on a non-stick electric griddle. Since I still had more of the collard greens left, I used them to top off the burgers. (I recommend making the collard greens ahead of time and using the leftovers to make the burgers.) These burgers are so flavorful (and stay inside the bun) that they just might be my favorite burger recipe so far. Or it might be a close second to my Frank n’ Burger. Oh, but what about that Chic-filet Burger? One thing I know for sure — there will be more bean burger recipes being invented in my kitchen. Thanks for being Vegi-curious.

Red Bean & Jamaican Collard Green Burgers

2 cans red kidney beans, drained
1 cup Jamaican collard greens, drained of any liquid (see below)
1 cup cooked sweet potato
½ cup old-fashioned oats, processed into a coarse flour
1 teaspoon Jamaican curry powder

additional Jamaican collard greens for topping

Line a rimmed baking sheet with parchment paper. Place all ingredients in food processor and pulse until beans are smashed and all ingredients are mixed together. Form into patties and place on parchment paper. (A one-half cup measure makes a large burger to fit a Kaiser bun. One-third cup will fit a standard hamburger bun. Refrigerate a few hours to firm up.

When ready to cook, preheat oven to 350F. Place baking sheet in oven and bake about 20 minutes, flipping once halfway through baking. Alternately, you can use a non-stick electric griddle to grill the burgers.

Jamaican Collard Greens

1 lb. collard greens, thinly sliced or chopped
1 large onion, chopped
4 garlic cloves, minced
1 tomato, chopped
½ to 1 Scotch Bonnet or Habanero pepper, seeds intact (see note)
1 teaspoon Jamaican curry powder
2 cups water (see notes for cooking in instant pot)
½ cup coconut milk (canned)

Note: depending on your tolerance for hot peppers, use your judgement as to how much of the pepper you want to use and whether or not to scrape the seeds out before cooking.

Heat a Dutch oven over medium-high heat. Add onions and garlic and saute until lightly browned. Add tomatoes, collard greens, Scotch Bonnet, curry powder and water. Reduce to simmer, cover and cook until very tender (about 1 hour). Add coconut milk, uncover and continue cooking until most of liquid has evaporated.

Instant Pot:

Turn setting to saute. Cook onions until lightly browned. Add garlic and cook one minute, then add ¾ cup water, chopped tomato, curry powder and whole pepper. Place collards on top. Cover and pressure cook on low for 10 minutes. Quick release pressure. Set control to saute setting, then add coconut milk. Continue cooking until coconut milk gets absorbed and any excess liquid is evaporated. Remove pepper.

 

18 Apr 2017

Madness to My Method: Mint-Chocolate Smoothie

Mint Chocolate Smoothie

Mint Chocolate Smoothie

There’s a saying that goes “there’s a method to my madness” which means that there is purpose in what one is doing, even though it seems to be crazy. Today’s post is a peek into how my mind works, which I like to think of as the “madness to my method.” A recipe for a mint chocolate chip smoothie popped up on one of my Facebook groups a few weeks ago and it stirred up memories from when I was making my own dairy ice cream. Mint chocolate chip was one of my favorite flavors. Boy, could I go for some right now. So, the recipe that inspired my latest obsession contained fresh mint for flavor and a handful of spinach for color. I don’t know about you, but milk and spinach doesn’t do it for me. One of the first things I discovered about home-made mint ice cream, unlike most commercial ones, is that it’s not green. My approach was to create a smoothie that had a hint of mint and an ice cream-like feeling. I tried a version using frozen peas for what I thought would add a creamy thickness. (Yuk!) I tried using sweet rice as a thickener. I had to soak the rice overnight and steam it the next day, which proved to be too much advance planning for a smoothie. This also resulted in a more “gooey” and less creamy consistency. The chocolate chips were another problem. If I blended them with the other ingredients, they disappeared. When I added them in during the last few seconds they sunk to the bottom of the glass.The flavor of the fresh mint fell flat, so I sent away for a bottle of pure mint extract and put the testing on hold for a few days. While waiting for my shipment to arrive I couldn’t stop thinking about this recipe. What if . . . I just added the mint extract to my go-to cinnamon bun smoothie? What if . . .  I used brown rice instead of sweet rice? What if . . .  I just start from scratch? And the chocolate . . . what if I shave it and stir it in when ready to serve? By the time the extract arrived, I had it sorted out: almond milk, banana, dates, brown rice, oatmeal, mint extract and chocolate shavings. I tend to over-blend my smoothies to get them extra creamy, but that also makes them warm. I find that refrigerating them for a few hours allows the milk to absorb the starch from the oats and rice making for a thicker smoothie. A thicker smoothie helps the chocolate shavings maintain their buoyancy. All of this obsessing paid off with a Mad Good Mint Chocolate Smoothie that’s smooth, creamy, slightly sweet with a tinge of mint and specked with chocolate. Mix up your own batch of blissful madness today. Thanks for being Vegi-curious.

Mint Chocolate Smoothie

Makes one or two servings

1-½ cups almond milk
1 large frozen banana, sliced
¼ cup old fashioned oats
¼ cup cooked brown rice
4 pitted dates
1/8 teaspoon mint extract
¼ teaspoon vanilla extract
Shaved chocolate

Combine all of the ingredients, except the shaved chocolate, in a high-speed blender and process until smooth. Pour into a glass and stir in shaved chocolate. If you would like a thicker smoothie you can place in the refrigerator for a few hours.

05 Apr 2017

Spinach-topia: Greek Spinach Pockets

Greek Spinach Pocket

Spanakopita is a popular Greek pie made with a spinach, onions and feta cheese filling and typically layered with sheets of phyllo. Even before I adopted a plant-based diet, I would eat Spanakopita on the rare occasion if someone else made it. A traditional recipe calls for cooking the spinach with olive oil then stirring in feta and eggs. Then the filling gets layered between sheets of phyllo that are brushed with butter. I really enjoyed it, but I certainly wouldn’t want a whole pan of it within easy reach. Lately, I’ve been on a Mediterranean food kick. I thought it would be nice to have a healthy, plant-based version of this tempting Greek specialty that doesn’t call for the use of phyllo. I made the filling by cooking spinach with onion, black salt (for an “eggy” taste), nutmeg and dill. I had some home-made almond milk ricotta on hand and mixed it with Kalamata olives to mimic the tang that’s characteristic of feta cheese. I opted to make individual servings by using frozen Roti. (Roti are Indian flat breads that can be found in the freezer section of an ethnic market. I’ve used Roti to make Jamaican Mushroom Patties , Broccoli Calzones and Samosadillas. They also make a nice accompaniment to Indian curry and dal recipes.) The end result? Well, let’s say I’m in “Spinach-topia.”  They came out nice and crisp on the outside and creamy and savory on the inside. We had them with a Greek-style tossed salad of Romaine lettuce, cherry tomatoes, Kalamata olives, oregano and red wine vinegar. You could also make smaller versions to serve as an appetizer or for a cocktail party. You can make and bake them ahead of time and re-crisp in the oven the next day. Grab a Greek Spinach Pocket and grab a little piece of heaven. Thanks for being Vegi-curious.

Greek Spinach Pockets

Makes about 8 to 10 pockets

Olive oil (optional)
1 medium yellow onion, chopped
20 oz. frozen chopped or cut spinach (do not defrost)
¼ tsp. black or regular salt
¼ tsp. nutmeg
1 Tablespoon dried dill

1 cup almond milk ricotta (or tofu-cashew ricotta)
¼ cup chopped Kalamata olives

Frozen Roti as needed

Heat a non-stick skillet over medium-high heat. (You may lightly coat the skillet with olive oil before heating.) Add onions and saute until they start to brown, adding water if needed to prevent sticking. Add frozen spinach and cook, uncovered, for about 10 minutes, stirring occasionally. The goal is to not allow the spinach to get watery. Add salt, nutmeg and dill and remove from heat. Let cool.

Add ricotta and olives to skillet and gently fold the ingredients together. Adjust seasonings as desired.

To assemble:

Preheat oven to 500F. Line a rimmed baking sheet with parchment.

Heat a non-stick electric griddle on high.* Place Roti on griddle and cook on one side. (The aim is to cook, but not brown the one side so the sufrace of the roti doesn’t get soggy when filled.) Place cooked side up onto baking sheet.** Spoon filling onto one half and fold the other side over, pressing edges together. Bake until crust has browned, flipping half way through baking. Remove and let cook about 5 minutes before serving.

*If you don’t have an electric griddle, you could heat a non-stick skillet on medium-high heat.

**For appetizer-sized pockets, cut the roti in half after cooking one side, fill and fold over to form a triangular-shaped pocket.

07 Mar 2017

Stay-at-home Romantic: Moroccan Eggplant Spread

Zalouk

When Valentine’s Day falls on a weekday and instead of making reservations you would rather make your own quiet celebration at home, you just might be a “stay-at-home” romantic. With a little advanced planning, you can enjoy this make-ahead, Mediterranean-inspired meal that will still taste fresh with a minimal amount of time spent cooking on Valentine’s Day. Today’s recipe is for Zalouk, a delectable spread made with eggplant, tomatoes and exotic Moroccan seasonings. I was introduced to Zalouk a few weeks ago at a nearby restaurant. Their version is tasty, but it contains quite a bit of olive oil. I wanted to come up with a version that is virtually fat free. I put a light coating of olive oil in a non-stick skillet before adding the eggplant and tomatoes, but you can add more olive oil if desired. You can serve it warm or at room temperature. My recommendation for an effortless Valentine’s Day meal that looks and tastes like you were cooking all day is to make the Zalouk and my Turkish Lentil Soup a few days ahead of time. Prepare this refreshing Fennel Salad right before dinner and round out the meal with warm pita wedges or a loaf of crusty Italian bread. Even if you don’t leave room for dessert, these miniature Pistachio Date Nests and a glass of bubbly are a sweet way to wind down your evening. Thanks for being Vegi-curious.

Morrocan Eggplant Spread (Zaalouk)

(makes about 2 cups)

Olive oil (optional)
1 large eggplant, skinned and diced
2 large tomatoes chopped
2 garlic gloves, finely chopped
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground coriander
Fresh lemon juice

Heat a non-stick skillet on medium-high heat. (You may lightly coat the skillet with olive oil.) Add eggplant, tomatoes, garlic, paprika, cumin, salt and coriander. Cook until eggplant and tomatoes are mushy and thickened, adding water if necessary to prevent sticking. Stir in desired amount of lemon juice. Serve warm or cold, as a side, a dip or a spread.

12 Feb 2017

Navigating Noel: Roasted Vegetables, Farro & Porcini-Cashew Cream

Roasted Winter Vegetables & Farro

Roasted Winter Vegetables & Farro

The holiday season can present it’s own set of challenges when either hosting or being invited to a holiday dinner or party. What to serve, what to bring. Who likes what, who’s allergic to this, that or the other thing. It’s enough to make you want to go away for the holidays. I’ve hosted some pretty big dinners in the past, so I understand the amount of preparation that goes into cooking for a crowd. Here’s how I navigate Noel festivities. Whether or not a host offers to make something special for me and Bruce, I happily volunteer to prepare a dish for everyone to enjoy. Bruce and I get to eat the food that makes us feel good and it’s a nice way to show others that a plant-based diet can be sumptuous and scrumptious. We were invited to my cousin’s home for Thanksgiving and I wanted to make a dish that met certain conditions.The dish should be in keeping with tradition, so it had to be made with autumnal ingredients. Since we were traveling to New Jersey, the dish had to be portable and able to fit in the car with three humans, one dog and a dog crate. Lastly, it had to make a hearty meal for me and Bruce, yet suitable as a side dish for others to enjoy. I decided to combine a few of my favorite recipes into one scaled-down feast — Sauteed Mushrooms, Shaved Brussel Sprouts, and Roasted Broccoli, Cauliflower & Chickpeas served over farro and adorned with a Porcini-Cashew Cream. It may sound like a lot of work, but it’s not any more difficult than making three side dishes for a holiday dinner. You can always opt to roast the mushrooms and Brussel sprouts with the broccoli and cauliflower. Or you could saute the mushrooms and Brussel sprouts and simply steam the other vegetables. If you have leftover porcini-cashew cream, you can use it as a condiment for bean burgers or grilled vegetable sandwiches.What’s especially nice about this recipe is that everything can be prepared ahead of time and re-warmed either in the microwave or oven just before everyone’s ready to sit down for dinner. Less time fussing over food means more time making merry with family and friends. Have a joyful holiday season and thanks for being Vegi-curious.

Roasted Vegetables, Farro & Porcini-Cashew Cream

Porcini Cashew Cream (recipe follows)

1 cup farro
Vegetable broth
Fresh or dried herbs to taste (thyme, sage, rosemary, etc.)

1 small head cauliflower, cut into small florets
1 small head broccoli, cut into small florets

1 lb. mushrooms, sliced

4 large shallots, thinly sliced
4 garlic cloves, minced
1 lb. Brussel sprouts, shaved

1 can chickpeas, drained
Smoked paprika

¼ cup toasted pignoli nuts

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.

Cook the farro according to package directions, using vegetable broth instead of water and adding your choice of herbs.

Place cauliflower and broccoli in steamer basket and steam until they start to get tender. Remove and place on prepared baking sheet. Place on lowest rack and roast until the florets brown on the edges. Remove from oven and place in a large oven-proof serving bowl. Reduce oven temperature to 200F and place bowl in oven to keep warm.

Heat a large non-stick skillet over medium-high heat. Add mushrooms and cook until browned. Add to broccoli and cauliflower and return bowl to oven.

Add shallots to skillet and saute until softened and browned, adding water 2 tablespoons at a time to prevent sticking. Add garlic and cook another minute. Add Brussel sprouts and continue to cook, tossing frequently. Add to the bowl with the other vegetables and return to oven.

If necessary, wipe out skillet to remove any burned vegetables. Heat skillet on medium-high and add chickpeas. Cook until chickpeas start to brown. Sprinkle with smoked paprika. Add to the bowl with the other vegetables.

To serve: spoon farro onto a plate, then add roasted vegetables on top. Drizzle porcini-cashew cream on top of farro and vegetables.

Porcini Cashew Cream

½ oz. dried Porcini mushrooms
½ cup cashews, soaked and drained
1 tablespoon tahini
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
1 large garlic clove (preferably roasted)
Ground sage, black pepper and salt to taste

Pour ½ cup of boiling water over porcini mushrooms and let sit about 20 minutes. Drain mushrooms, reserving water, and place in container of high-powered blender. Add remaining ingredients and process on high, adding reserved porcini liquid as needed to thin out.

12 Dec 2016

Why Not?: Kookie Scones

Kookie Skone

Kookie Scone

I’ve been hankering for chocolate chip cookies lately, but just haven’t gotten around to making them. Why not? I really didn’t feel like dealing with the mixer. The bowls. The measuring cups and spoons. The baking sheets. The cooling racks. The clean-up. As I was thinking about what to have for breakfast this morning, I wondered if I could make a breakfast cookie that’s made using a minimal amount of ingredients, equipment and effort that would satisfy my chocolate chip cookie craving and still be considered “breakfast”. I was shooting for a cross between a cookie and a scone. I think I scored a bull’s eye. I ground whole oats, sugar and baking soda in a food processor, then added in the wet ingredients and folded in some chips and nuts before shaping and baking. What came out of the oven were two warm, chewy and slightly sweet Kookie Scones. And you know, I just couldn’t stop myself. Before I’d even gotten half way through one of these delights I was already thinking about some variations. What if . . . . I substituted the chocolate chips with raisins and added some cinnamon? And what about . . . nixing the chocolate chips for dried cranberries and using almonds, orange zest and ground nutmeg? What about . . .  Ripe Bananas? Applesauce? Pumpkin? Peanut Butter? Coconut? Why not, indeed! Well, I have a hobby for a few weeks. I enjoyed my Kookie Scone warm out of the oven, but these could be made ahead of time to add to a child’s, or your own, lunch box. Why not make a few Kookie Scones today? Why not? Thanks for being Vegi-curious.

Kookie Scones

1 Tablespoon flax meal
¼ cup non-dairy milk

1 cup whole oats
2 Tablespoons brown sugar
½ teaspoon baking powder
Pinch of salt (optional)
2 Tablespoons almond butter
½ teaspoon vanilla or almond extract
2 Tablespoons chocolate chips
2 Tablespoons chopped nuts

Preheat oven to 300F. Line a baking sheet with parchment paper.

Measure non-dairy milk into liquid measuring cup. Add flax meal and set aside.

Place nuts in food processor and pulse a few times to coarsely chop the nuts. Remove from food processor and set aside. Place oats, brown sugar, baking powder and salt into the food processor. Process on high until oats are finely ground. Add flax mixture, almond butter and extract and pulse to combine. Fold in chocolate chips and nuts. Using wet hands, divide dough in half and shape into two mounds about 1” thick and 4” in diameter. Place on parchment paper, then place in oven. Bake for 20 minutes. Bottoms of cookies should be light brown. Remove and serve warm or at room temperature.

Variations:

1. Replace chocolate chips with raisins and add ¼ to ½ teaspoon of cinnamon.

2. Replace chocolate chips with dried cranberries and add 1 tablespoon of orange zest and ¼ to ½ teaspoon of ground nutmeg.

 

26 Nov 2016

Build a Better Taco Step 3: Mushroom Tacos

Mushroom Tacos

Mushroom Tacos

Perhaps you’ve tried seitan; or tofu; or TVP; or jackfruit. I’ve tried every one of these “meat replacements” and what I don’t like about them is that they need a lot of moisture (i.e. oil) or salt to make them palatable. Which brings me back to mushrooms. I’ve always enjoyed eating mushrooms, but they were usually as a side dish. Since I gave up eating meat (and our close proximity to the mushroom capital of the world), they’ve become the focal point of many of my recipes. Mushrooms are versatile and easy to use in recipes. They can be hearty in flavor and texture, like a cremini or portabella; or they can be delicate in taste and bite, as in an oyster mushroom. I used cremini mushrooms for this taco recipe because they can withstand the high heat used to brown the filling and are able to stand up to the spicy heat of the taco flavorings. Once you have your sour cream, taco seasoning and sauce ready, the recipe comes together quickly. It’s a simple saute of onions, garlic, bell peppers and mushrooms spiced to your liking. Spoon it into taco shells, then layer on fresh tomatoes, lettuce and pumpkin seeds. If you don’t like the idea of non-dairy sour cream, whip up some super soft avocado with a spritz of lime juice instead. Make your meal a fiesta by serving some black beans and Spanish rice to accompany the tacos. (One margarita wouldn’t hurt, either.) Makes me wanna shout Ole! Thanks for being Vegi-curious.

Mushroom Tacos

1 lb. cremini mushrooms, minced
3 to 4 teaspoons taco seasoning
1 large bell pepper, minced
1 large yellow onion, minced
2 tablespoons red wine
2 tablespoons tomato paste (or taco sauce)
1 tablespoon nutritional yeast (optional)

Taco shells
Non-dairy yogurt or sour cream
Taco sauce
Chopped tomatoes
Shredded lettuce
Toasted pumpkin seeds

Heat a non-stick skillet over high heat. Add one third of the mushrooms to skillet and brown, turning frequently. When browned, remove to clean bowl. Repeat two times with the remaining mushrooms. (The goal is to cook the mushrooms without allowing them to get watery.) Add taco seasoning and stir to combine.

Add peppers and onions to skillet and saute until lightly browned, adding just enough water to prevent them from sticking. Reduce heat to low, cover and continue to cook until softened. Add mushrooms and raise heat to high. Add wine and cook until evaporated. Add tomato paste and nutritional yeast and cook for about 5 minutes, adding water if necessary. Taco mixture should be slightly moist and meaty, not soupy. Remove from heat and serve on corn taco shells with tomatoes, lettuce, yogurt, taco sauce and pumpkin seeds.

04 Nov 2016

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