Tofu, Broccoli and Sweet Potato Yellow Curry

My sister and I decided that we would embark on one month of clean eating this month. No sugar, no alcohol, minimally processed, no dairy, no white flour, no white rice and no bread or pasta. To be clear, this is NOT a New Year's resolution as I personally find those to be silly fodder and a great way to set people up for failure. What motivated us was not the start of a new year, but a desire to improve our energy levels and reduce the environmental stress on our bodies.

My sister will be the first to admit she is lazy when it comes to her diet and cooking. She would rather not eat at all than to be committed to the kitchen. This is very interesting to me as she always cooked for her kids growing up. Thankfully I am more than willing to take on the kitchen in all its glory. It has been a very long time since I have been motivated and excited to be in the kitchen, so this challenge has been good for my spirit as well as my body. I'll stop waxing philosophic and get to what you came here for...the food.

I love curry. I love making it myself even more. This gives me the freedom to add the veggies I love the most and leave out all the stuff that I usually pull out (think bamboo shoots). I scoured the internet for the perfect recipe and found elements from different recipes that sounded good, but just not quite what I was looking for in a curry. I'm not afraid of healthy fats. If you are, this might not be the recipe for you. It is full of colorful veggies and lots of flavor. This recipe is not as saucy as a lot of curries I've experienced in my culinary travels. This was by design as I wanted a version that could hold up on its own with or without rice. I went for no rice myself.  Feel free to sub your favorite veggies, but I recommend leaving the sweet potatoes as they add a beautiful creaminess to the texture.

Tofu, Broccoli and Sweet Potato Yellow Curry

4 Servings

1 large sweet potato, peeled and diced into 1/4 inch cubes

3 tablespoons coconut oil, separated (more if needed)

12 oz package of extra firm tofu, drained and pressed, diced into 1/2 inch cubes

1-2 tablespoons non-GMO corn starch or arrowroot powder

1 medium yellow or brown onion, diced

5 cloves minced garlic separated

3 tablespoons hot yellow curry powder (use milder if you aren't a fan of heat)

1 teaspoon cumin

1/2 - 1 t crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon cardamom

pinch cayenne pepper

1 can coconut milk (you can use light if you are fat conscious)

1/2 cup rich vegetable broth

2 heads broccoli, cut into bit sized florets

1 large red bell pepper, diced

1/2 cup lightly packed cilantro, chopped (optional)

Sriracha or sambal olek (chili sauce) to taste

Preheat oven to 350. On a parchment lined rimmed baking sheet toss diced sweet potatoes with 1 tablespoon melted coconut oil and a bit of salt and pepper. Bake until softened but not mushy (check at about 15 minutes cook longer if needed). When they are done, remove from oven and set aside.

While the sweet potatoes are baking, pat the cubed tofu dry. Toss in corn starch to lightly coat. In a large skillet melt 1 tablespoon coconut oil over medium heat. Saute the tofu cubes until golden brown (turning half way through to brown evenly). You may have to do this in two  batches and add more oil depending on the size of your pan. Gently transfer tofu to a paper towel lined plate. 

In the same skillet melt 1 tablespoon coconut oil. Add onions and saute until they are softened and slightly translucent. Add 1/2 of the garlic and saute for 1 minute. Add dry spices and saute until fragrant (approximately 30 seconds). Pour in coconut milk and vegetable broth. Reduce heat to a low simmer. 

In another large skillet, saute the broccoli and peppers until they are al dente and bright in color, about 7 minutes. Add remaining garlic and saute for about 1 more minute being careful not to burn the garlic. Remove from heat. 

Add the tofu and the sweet potatoes to the onion/coconut milk mixture and heat through, about 3 minutes. Stir liquid mixture into the broccoli/pepper mixture and stir until combined. Cook slightly longer until all ingredients are heated (maybe another 3 minutes). Stir in cilantro if using. Ladle into 4 bowls on its own or over brown basmati rice. Season to taste with Sriracha (optional).

I hope you enjoy my foray into the world of curry. If you try the recipe, please leave a comment to let me know how it came out and how you liked it. Thanks for reading.

Heat Advisory Fajita Bowl

Heat Advisory Fajita Bowl

4 servings as an entree, 6-8 as a side dish

1 can black beans, rinsed and drained
2 cups cooked quinoa, cooled
2 cups tightly packed fresh spinach, stems removed, chopped after measuring
1 tablespoon olive oil
1 medium yellow onion, halved and sliced thinly
2 fresh jalapeno peppers, halved and sliced thinly*
2 teaspoons brown sugar
1 recipe Creamy Chipotle-Lime Dressing (see recipe below)
1/3 cup pepitas
1/2 pint cherry tomatoes, quartered
Avocado and chopped cilantro for garnish (optional)

In a large bowl, stir together black beans and quinoa. Top with spinach but do not stir in.

In a 12 inch iron skillet or non-stick pan over medium heat, heat olive oil. Add onions, jalapeños and brown sugar and saute, stirring occasionally until onions become caramelized, about 10 minutes. Place hot onion mixture on top of spinach to wilt it slightly. While spinach is wilting, make dressing.

Add dressing and pepitas to the bowl and stir well to combine. Gently toss in cherry tomatoes. Serve over more spinach leaves if you like or just as it is in a bowl. You can serve immediately, but I recommend refrigerating for a few hours to let the flavors develop. I prefer this one room temperature. Garnish with avocado and cilantro if you like.

Creamy Chipotle-Lime Dressing

Makes about 1/2 cup

2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 cup vegan mayo
2 chipotles in adobo sauce*
1/4 teaspoon Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon salt
pinch ground coriander

Place all ingredients in small food processor or magic bullet and blend until smooth.

* If you are a little heat sensitive, halve the amount and remove seeds.

Colonel Mustard in the Kitchen with a Giant Portobello

I have to admit, my time in the kitchen over the last year has been pretty minimal. My body and my wallet can attest to the fact that eating out has been the norm. Today I vowed to myself that I would work very hard to cook and eat at home far more often. It really doesn't take that much more time than going out if you make simple stuff, it sure costs less and I like having control over what goes in my belly. Ah kitchen of loveliness, how I have missed you so.

Fred has been a mustard fiend the past several months. He craves it and can't get enough. I thought it would be nice to make something I knew would help him get his mustard on while using up some leftover quinoa I had in the fridge. 

I don't know why, but while I was shopping yesterday, for no reason in particular, I picked up a package of Tofurkey Kielbasa. Food in the shape of links and mustard go together like peanut butter and jelly. Oh and let us not forget the perfect accompianament of caramelized onions. 

Normally I would fire up the grill and pop all of it on a bun. However, I'm trying to cut back on the bread intake, so instead of doing the bun thing, I decided to get a little more creative and use portobellos for the vessel of my creation. It took less than 30 minutes from start to finish, so this would be a great weeknight dinner. The tang and spice of the mustard is a tasty compliment to the meaty kielbasa and portobello. The caramelized onions lend a welcome hint of sweetness. 

Try this one out on your hard core tailgaters and grillers. It is a fun departure from the typical grilled sausages. I'm betting this will be a hit during football season!

Kielbasa and Quinoa Stuffed Portobello Mushrooms with Mustard Sauce

Makes 4 Mushrooms

4 large portobello mushrooms, fins and stems removed (dice stems and set aside)

2 teaspoons tamari

2 teaspoons olive oil

pinch of salt and pepper

2 vegan Kielasa, sliced in 1/4 inch half moons

1 tablespoon olive oil divided

1/2 cup yellow onions, medium dice

1 large clove garlic minced

1/4 teaspoon rubbed sage

1/4 teaspoon black pepper

1/4 teaspoon salt

1/2 vegetable stock

2 tablespoons yellow mustard*

1/4 cup tightly packed fresh parsley, roughly chopped

1 cup cooked quinoa.

Preheat oven to 350 F.

Spray a  9 x 13 baking dish lightly with olive oil. In a small bowl, combine tamari and olive oil. Brush thin coating of mixture on mushrooms. Place mushrooms in baking dish with a small amount of water. Cover with foil and bake for 12 minutes. Remove mushrooms from oven. Let cool enough to handle. Pour out extra liquid. 

While the mushrooms are baking, to a 10 inch non-stick or iron skillet over medium hight heat, add 1/2 tablespoon olive oil and kielbasa. Sauté until nicely browned, turning over one or twice to prevent burning. Set aside on a small plate. 

In the same pan over medium low heat add 1/2 tablespoon oil . Add diced mushrooms and onions and sauté until onions start to caramelize/brown slightly. Add garlic, sage, black pepper and salt. Sauté until fragrant, about 30 seconds. whisk in vegetable stock and mustard until mustard is dissolved. Add parsley and sauté for about 30 more seconds. Stir in browned kielbasa and quinoa and cook until heated through. 

Gently spoon 1/4 of the mixture into each warm portobello cap. Serve immediately or if you like a slight crunch on top, return to the oven uncovered for 5-7 minutes. Garnish with parsley leaf if desired.

It is important to note that the filling is more like a pilaf than a stuffing. 

*The quinoa filling is delicious on its own. If you decide to forgo the mushrooms, reduce the mustard to 1 tablespoon. Feel free to use spicy mustard if you are a spicy food fan. 

Tonapah Rob's Vegetable Farm and Bonus Recipe

The one thing I love about having a blog is that you can really write about whatever you want and whatever you love. Sometimes I write about things I think other people will like, sometimes I find some cool new restaurant, ingredient or cooking technique. This post is about something that makes me feel good about so many things: clean local food, environmentally friendliness and just good people.

A couple of weeks ago Fred, some of our friends and I took a drive out to Tonapah Rob's Farm located about 50 miles outside of Phoenix. My dear friend Jackie (who is my kindred spirit when it comes to cooking awesome food) booked a tour of the farm for our little group. She knows how passionate I am about organic and truly natural food, so she knew this field trip would make me a little giddy.

We arrived early so we could by some of the super freshly picked, pesticide, herbicide and GMO free vegetables from Rob's farm stand. There were beautiful carrots, broccoli, cauliflower, fennel, greens, onions and more. After hanging out for a while, we were ready for the tour. Rob started this farm about 18 years ago. It was originally 5 acres, but he has been able to recently purchase 4 more acres. He is passionate about growing chemical free and in synch with the local climate and critters. He is an advocate of continual learning and teaching on the farm. Nature is an incredible teacher. Over the years he has learned how to work with everything from beneficial bugs to crop rotation to the typical wind patterns of the area.

As we toured the property, I noticed that he is also big into repurposing. He found an old abandoned washing machine which now served as a salad/greens spinner!

He has unique methods of composting. He showed us a new technique he has learned over the past few years (compost tea). He showed us a comparison of artichoke plants living near the compost tea run off and farther away. The plants getting the compost tea were huge! It was amazing as you can see below.

He has green houses where he starts many of his plants. Which brings me to another very important part of his method. All of his employees must be drug and tobacco free. He is adamant about this policy. He also insists that visitors to the farm stand that are smokers not tour the property. He doesn't do this to be a hard-core anti-smoking guy. He has lost crops to the quick spreading tobacco mosaic virus because someone he hired lied about their smoking habits.

Many of us have heard the claims from biotech companies that genetically modified and pesticide laden crops are the only way to feed the world. Apparently, they haven't met the likes of Tonapah Rob and his dedicated crew. His farm has a sizable CSA following and he brings a lot of produce to a few selected markets in Phoenix. He has produced well over 1500 pounds of produce in weekend before he expanded to 9 acres without genetically modifying or using any chemicals, so I am sure the yield is even higher now. I'm thrilled to see the success of his crops, his farm stand and his CSA. Below are some shots of the healthy plants growing. The cabbage heads were amazing!!!

Our little group had lots of questions as we all do some of our own organic gardening. Rob took extra time to answer our questions and to provide some great advice to help our gardens flourish. We were grateful for his time and knowledge.

His website has all the details on his CSA (which is a great deal), the markets where you can find his produce, the farm stand and a little history about Rob and the farm. The home page lists the upcoming week's food offereings. There are also some recipes in case you need ideas on how to use all of those spectacular veggies. Speaking of recipes, I created a recipe using the veggies I bought on my last trip to the farm. It's a nutrient rich and toothsome dish that is great for dinner or reheated for lunch. The fresh fennel gives the tempeh that "Italian sausage" flavor.

Wild Rice with Roasted Vegetables and Tempeh Sausage Crumbles

6 -8 servings as a side dish 4 main dish servings

1 cup wild rice, rinsed
3 cups vegetable broth

2 cups fresh cauliflower florets
2 cups fresh broccoli florets
4 oz. small whole cremini mushrooms (or large ones halved)
3 cloves garlic, crushed (do not mince, keep clove intact)
1 tablespoon extra virgin olive oil
3/4 teaspoon smoked paprika
1/4 teaspoon salt
pinch black pepper

8 oz. package non-gmo tempeh, crumbled
1 tablespoon extra virgin olive oil
1 1/2 cup fresh fennel, bulb only sliced thinly
1/2 cup sliced oil packed sun dried tomatoes (or rehydrated non-oil packed)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper
1/4 teaspoon salt
3 tablespoons tomato paste
3 tablespoons water
1 teaspoon Bragg's liquid amino or soy sauce
1/2 teaspoon liquid smoke.

Preheat oven to 375.

In a medium sized saucepan over med-high heat, add wild rice and broth. Bring mixture to a boil and reduce heat to a simmer. Cover pan and let simmer for 45-50 minutes until wild rice puffs open. Remove from heat and let sit for 10 minutes the fluff with fork.

While rice is cooking, prepare roasted vegetables and "sausage".

Line rimmed baking sheet with parchment paper. Place cauliflower, broccoli, mushrooms and garlic cloves on sheet. Sprinkle with paprika, salt and pepper. Add olive oil and toss to coat. Roast mixture for 15 minutes.

In large iron skillet or sauté pan over medium-low heat, sauté crumbled tempeh in olive oil until slightly browned, about 5-7 minutes. Add fresh fennel and sun-dried tomatoes and sauté until fennel is softened, about 10-15 minutes. If mixture becomes to dry, add a touch of water. Add crushed red pepper and salt. Saute for about 1 more minute. In a small bowl or measuring cup, combine tomato paste, water, Bragg's liquid amines and liquid smoke. Pour mixture into pan. Cook until liquid is gone and mixture is almost dry. Stir in cooked wild rice and roasted vegetables. Serve immediately.

NOTE: Reheats very well!

I have been eating lots of the veggies raw with some hummus as a snack too. Look how beautiful that purple cauliflower is!

Below is information on the Farm Stand and location of the farm (information directly from www.tohapahrob.com)

Make sure to go to the website www.tonapahrob.com for more detailed information on the CSA. Going to the farm and taking the tour is a lot of fun for a group of people or a family…very educational.

Note to my vegan readers: the farm is not vegan.

Tonopah Rob’s Vegetable Farm

Address: 35838 W. Buckeye Rd.  Tonopah, AZ 85354

Market hours:  Open every Saturday from 8 to noon.  Summer hours: 7 to 11 a.m.  The farm stand opens November 2, 2013.

To visit Tonopah Rob’s Vegetable Farm and if you are coming from the Phoenix area:

The Farm Stand will open the first weekend of November 3, 2013.

• Take Interstate 10 west to exit 103 – 339th Avenue
• Turn left – heading south
• Drive 1.9 miles
• To Buckeye Road
• Turn right – heading west
• Drive 2.3 miles – you will pass through a stop sign at 355th Ave (about one half mile west of 355th Ave.)
• Farm Stand is on the right – look for the big yellow sign

View Larger Map

Address is: 35838 W. Buckeye Rd. Tonopah, Arizona

My farm is only about 30 minutes from the I-10 and 101 Loop intersection. Be careful following online mapping services including Google, Yahoo Maps, and Map quest as they often direct you to turn on Van Buren – this is a mistake that will have you on the wrong street with no easy access to my farm! Telephone: 623-386-3033

A Little Luck of the Irish - Stew of course!

Tomorrow is the day of the Leprechaun. My mom's side of the family has a lot of Irish heritage that has tricked down to me. I have the love of potatoes, a reddish tint to my hair (not as much now that it is getting grey), an occasional flare up of Irish temper and a love for the celebratory adult beverage. Oddly, even when I did eat meat, I never cared for the corn beef and cabbage thing. So for me, Irish Stew is a far more delicious choice for St. Patty's day.

We live in a really fantastic neighborhood with incredible neighbors. Last night we invited some of our favorite neighbors over. They are decidedly not-vegetarian. Since I can remember, I ponder what I can make that will impress my dinner guests. It is even more fun when cooking vegan for non-vegan guests. I was going to go all Southwestern, then it hit me, St. Patty's Day is Monday. I decided to make my own version of Irish Stew for our al fresco dining experience. The stew was a success. The neighbors and Fred loved it.

I remembered that Guinness is not vegan, so I had Fred pick up some Killian's Irish Red, which is vegan according to Barnivore. The beer is key to a rich, deep flavor for the stew and it's pretty great for enhancing the cook's mood as well. There is some spirited debate about whether or not carrots should be in traditional Irish Stew. I opted to go carrot free and let the potatoes take the stage. Shoot I'm already bucking tradition making it without little lambs. Your belly and tastebuds will be feeling the Luck of the Irish as you sit down and dig in to this hearty and flavorful stew brimming with earthy portobellos, creamy potatoes and rich gravy.

Luck of the Irish Portobello Stew

Makes 6 Servings

1 1/4 cup Butler's Soy Curls
1 1/4 cup boiling water
3 tablespoons olive oil, separated
4 large portobello mushrooms, fins removed and cut into bite sized pieces
1 large yellow onion, quartered and thinly sliced
2 cloves garlic
2 sprigs fresh thyme, de-stemmed and minced
1/4 cup packed fresh parsley leaves, chopped
1/2 teaspoon black pepper
3 tablespoons all purpose flour
1 bottle Killian's Irish Red beer (or other red lager)
2 tablespoons tomato paste
4 cups vegetable broth
1 teaspoon Kitchen Bouquet
2 pounds unpeeled red potatoes, 3/4 inch dice
Salt and Pepper to taste

Pour the boiling water over Soy Curls and let re-hydrate for 10 minutes. Drain and squeeze excess water out of Soy Curls.

In a 6 quart dutch oven or soup pot over medium heat, add 1 tablespoon olive oil. Add Soy Curls. Sauté until they are nicely browned stirring occasionally, about 10 minutes. Add another tablespoon of the olive oil, portobello mushrooms and onions. Sauté until mushrooms release there liquid and onions are soft and translucent, about 5-7 minutes. Add garlic, thyme, parsley and pepper. Sauté until fragrant, about 1 minute. Turn heat to low and add last tablespoon of olive oil and flour, stirring to combine. Cook for about 10 more minutes to red the flour of the starchy flavor. Turn heat back up to medium high. Add beer to deglaze pan. Make sure to scrape the yummy bits that may have gotten stuck on the bottom of the pot. Add tomato paste and stir until it is dissolved. Add vegetable broth, kitchen bouquet and potatoes. When mixture starts to bubble, turn heat to low. Let simmer covered for an hour. Uncover and let simmer for another 1/2 hour. Add salt and pepper to taste.

Ladle into bowls. You can sprinkle with roughly chopped fresh parsley as a garnish if you like. Serve with Irish Soda bread or any rustic chewy bread.

MoFo 2013 - Day 23 - U is for Udon with Upton's Seitan!

U is for Unbelievable. It is day 23 and the posting is still going strong. It's been an unbelievably fun MoFo for me this year. I have made it a point to visit other blogs on a fairly regular basis and it has been a blast! I have been using www.randommofo.com to find new blogs. I've also visited the MoFo threads to see who is blogging regularly. There are so many dedicated MoFo-ers out there. I hope you get a chance to visit lots of them.

Brought to you by the letter U - Upton's Naturals Seitan and Udon!

Upton's makes some really great seitan products. They offer four different varieties of ground seitan and bacon seitan. This was the first time I had the opportunity to try their ground seitan. I love the fact that their ingredients are all natural and simple. I was thrilled that the ground seitan held it shape and texture during the cooking process. I love Soyrizo, but the texture of that would have turned it to mush in this dish*. Take a look at the ground seitan! It really looks like ground meat eep!

I've been in the mood for some Asian inspired stuff lately. The letter U has provided me the opportunity to scratch that itch. Udon is a simple comfort food dish in Japan that consists of a simple broth made with mirin, soy sauce and dash (a simple broth that is said to have Umami properties). It can be served as a soup or a noodle dish. I made it as a noodle dish here, but have given instructions on the soup version as well. In Japan, there are regional differences on how Udon is made. I've added chorizo and jalapeños for my own Southwestern regional touch.

Uncle Sancho's Udon

1/4 cup dulse tossed into cooking water for noodles
 6 oz dried Udon noodles
Water for cooking noodles

1 tablespoon olive oil
1 - 8 oz package Upton's Naturals Chorizo Seitan (or you favorite chorizo)*
1/2 medium yellow onion, very thinly sliced
1 - jalapeño, seeded and minced ( I used a red one)
1 cloves garlic, minced
1 teaspoon minced picked ginger
1 tablespoon Mirin
2 cups finely shredded cabbage
1/4 cup thinly sliced green onions for garnish
chopped cilantro for garnish (optional)

Cook noodles according to package directions, but toss dulse flakes into cooking water. Dran and rinse noodles under cold water, leaving dulse in noodles. If you are making the soup style version, reserve 3 cups cooking liquid and stir in 1 1/2 tablespoon red or brown miso.

In wok or large saute pan heat olive oil over medium heat. Add seitan and saute until just starting to brown, about 3 minutes. Add onion and saute for about 3 more minutes until onions are starting to soften. Add jalapeño, garlic and pickled ginger. Saute for until jalapeños start to soften, about 2 minutes. Add mirin to pan and deglaze removing browned bits from bottome of pan. Add cabbage and saute until it is just starting to soften, about 2 minutes. Toss in noodles (and cooking liquid if making the soup version) and cook until noodles are warmed through, about 3 minutes. Separate into 4 large shallow bowls. Garnish with green onions and cilantro. Serve immediately.

First I am going to tell you about today's Upton's giveaway! Upton's is sold online and in many states here in the US. One lucky commenter will win two coupons for one free package of Upton's Naturals Seitan. One just wasn't enough. If you are the winner, I totally recommend trying the bacon and one of the ground flavors. Leave a comment about how you think you might use Upton's seitan before midnight this Friday, September 27th, 2013. Winner will be randomly selected on Saturday!

Speaking of winners, it is time to announce the winner of Judita Wignall's Raw & Simple. The winner is:

#3 Kelly of Vegan Kid blog! Kelly, I will be emailing you to get your shipping address! Congrats!!

MoFo 2013 - Day 18 - Q is for Quinoa

2013 has been declared the International Year of Quinoa by the United Nations Food and Agricultural Organization. Often mistaken for a grain, this versatile and nutrient rich seed couldn't be more well suited for this honor. It's a complete protein, has lots of fiber, iron, magnesium and B-6. It's so quick cooking and can easily stand in for longer cooking rice in lots of dishes.

Quinoa is super easy to prepare. There are a few important tips to remember when preparing quinoa. This will ensure fluffy awesomeness.

1 - Make sure to rinse. Quinoa has a substance called saponin that can make if very bitter. Place quinoa in fine meshed strainer and rinse in cold water until it runs clear.

2 - Many people swear by a 2-1 water to quinoa ratio. I end up putting a little bit less water in to account for the water left from the rinse (for 1 cup dried quinoa, I use 1 7/8 cup water)

3 - Be patient - cook for 15 quick minutes. Turn heat off and let it sit for 10 minutes. Then lift the lid and fluff with a fork.

That's it.

When I am being semi-organized, I try to prep some stuff on the weekend for quick weekday meals. Bowls are a great way to do one dish meals and quinoa is the perfect grain for them. Heat up your favorite grains (quinoa, rice, millet, etc), add a protien (nuts, beans, tofu, tempeh, seitan), throw in your favorite sauteed veggies and a sassy sauce and you are good to go. You can get creative by using lots of different profiles from all over the globe for your own quinoa bowls: Asian, Mediterranean, Indian, you name it.

Not surprisingly, I did a little Southwestern twist on my bowl. You can re-heat leftover quinoa or make fresh.

Texas Quinoa Bowl

Makes 4 servings

2 cups cooked quinoa, heated
2 cups home made or store bought vegan chili
1 cup vegan queso
chopped fresh cilantro for garnish
tortilla strips for garnish (optional)

Heat chili and queso. In a bowl layer with 1/2 cup warmed quinoa, 1/2 cup chili, 1/4 cup queso. Garnish with cilantro and tortilla strips.

Eat hearty!

Mofo 2013 - Day 7 - F is for Freaking Awesome

F is for fun, which is what I am having coming up with ideas for this MoFo! This time I thought of perhaps doing some fritters, falafel, fricassee, frosted cupcakes, french onion soup, fresh fennel. All of which made me want to eat them. But what ended up happening is that I had some leftover rice in the fridge. I am famous for forgetting this kind of stuff in the fridge until it is stinky and garbage bound. I was super excited to save this batch of rice from the same fate.

The thing I love about cooking meals myself is that you can make things just how you like them. I love fried rice, but I often find that there is a lot of rice and not very many veggies. My version ups the veggie ratio and uses brown rice for added health benefits.

Fried Rice with Shiitakes and Broccoli

Makes 2 large portions

4 tablespoons toasted sesame oil, separated
2 large fresh shiitake mushrooms (about 1 cup when sliced)
pinch salt
1 1/2 cup small broccoli florets (about 1/2 inch size)
2 cups leftover long grain brown rice (I used basmati)
1 tablespoon low sodium tamari or soy sauce
1 teaspoon red or brown miso
1/3 cup thinly sliced green onions, green part only

In a wok or deep sauté pan, 2 tablespoons toasted sesame oil over medium low heat. Add shiitake mushrooms and sauté until they release their liquid and slightly softened, about 3-4 minutes. Add broccoli florets and sauté until they are bright green, about 3 minutes. Add a splash of water if the pan is too dry. Remove from pan and set aside in a bowl. Add remaining 2 tablespoons oil to hot pan and add rice. Saute until starts to get golden brown and slightly crunchy (just slightly). Stir in mushroom mixture, soy sauce and miso until well combined. Remove from heat and toss in green onions.

Serve immediately.

This is actually pretty darn good reheated as well!

*Can be GF if GF tamari is used.

Hackett House Cooking Class - Peruvian Night!

I am quite late in posting this. The class was over a month ago. But what a time we had.  I was first introduced to Peruvian food when I was testing for Viva Vegan for Terry Hope Romero. It was then I first experienced the incredible flavor of Aji Amarillo paste. Aji Amarillo is a yellow pepper that gives a fantastic heat and flavor to dishes. If you are lucky enough to have a Hispanic or International market close to you. See if you can get a jar and change your life...well at least make your taste buds happy.

The class was a blast as usual. There is always such a great audience. This is the third class I've done. It was awesome to see some familiar faces from some of my other classes. As an added bonus, one of my very best friends came in from Illinois for the class.

We started off the evening with a combo that included a traditional Peruvian dish called Papa a la Huanciana. It is normally made with cheese and aji amarillo sauce. This version was super easy to make and so creamy and tasty. It was paired with a fabulous vegan ceviche.

The entree, while not super photogenic was the most popular among the guests. I created a vegan version of Seco de Carne. This is one of the most popular dishes in Peru. As the name indicates, it is traditionally made with meat. This version made great use of Butler Soy Curls and Portobello mushrooms. The mushrooms added a deep rich flavor. Last minute I squeezed in a touch of lime juice to brighten the flavor. I'm going to share the recipe here with you, so you can enjoy a bit of Peru in your own home.

Seco de Portobello

Makes 6 Servings

1 – 8 oz package Butler Soy Curls

3 cups boiling water

1/3 cup plus 1 tablespoon olive oil

1 medium red onion, chopped small

3 garlic cloves, minced

2 portobello mushrooms, fins removed, cut into 1 inch pieces

1 teaspoon cumin

1 tablespoon aji Amarillo paste

3 cups lightly packed cilantro leaves

2 cups lightly packed spinach, stems remove

4 cups vegetable broth, separated

2 medium red or Yukon gold potatoes, unpeeled, diced into 1” cubes

1 scant cup carrots, peeled and diced small

1 teaspoons fresh squeezed lime juice

¾ cup green peas, thawed if frozen

Rehydrate Soy Curls in boiling water for about 10 minutes. Drain well, squeezing out any excess water.

Add cilantro, spinach and 1 cup vegetable broth to blender and blend until well combined but not totally smooth.

In a heavy bottomed stockpot, add 1/3 cup olive oil over medium heat, add drained Soy Curls. Saute until browned and dry, stirring often being careful not to burn bottom of pan, about 5-8 minutes. If needed, add a touch of water if they start to stick to the pan.

Add 1 table olive oil, onion, garlic, mushrooms and aji Amarillo paste, sauté, stirring frequently until onions are translucent and mushrooms start to release their moisture, about 5 minutes. Add cumin, salt and a dash of black pepper and sauté for about 1 minute until cumin is fragrant.

Add remaining 3 cups vegetable broth, carrots and potatoes. Simmer on low until potatoes are tender and stew is thickened, about 45 minutes to an hour. (This would be the perfect time to start your rice). Add green peas and continue to simmer until peas are heated through. Add just a touch of fresh lime juice. Serve with rice and beans.

My kitchen team said to me in no uncertain terms that if I ever made them bust out "donuts" for 30+ people they would ride me out on a rail. The Picarones were a homage to Peruvian street food. They were fun, different and yes, a little challenging to make. The street vendors serve them with a warmly spiced chancaca syrup. This night we added a little drizzle of chocolate ganache as well.

I have to thank my kitchen crew who worked their tails off to make the food look and taste amazing! The Hackett House volunteers are second to none. They make the evening awesome for all of the guests. If you haven't experienced one of the cooking classes at Hackett House, I hope you get a chance to join me. I'm already scheduled for May 1, 2014. I'll be featuring a exciting Cinco de Mayo menu! Hope you can join us!!

Iron Chef: Hot Chiles, Sunflower Seeds and Grapes

Today's Iron Chef entry is brought to you by the foods Hot Chile, Sunflower Seeds and Grapes. As I looked at this list of ingredients I was instantly psyched because hot chiles were part of the challenge. Sunflower seeds, no problem. It was the grapes that had me stumped. The only way I usually tend to consume grapes is in a good wine. I don't usually care for them with savory stuff and I figured a lot of my challengers would go the sweet route. What to do?

At first I was going to tackle a brunch dish. I had planned to make a breakfast sandwich. I thought maybe some type of biscuit with sunflower seeds in it and maybe some type of chile-grape jam. I set about making the jam and it ended up being the texture of applesauce. Had I not been so bummed out I may have thought to use it in a scone or something like that. Instead, I scrapped brunch as it was after 1pm by now.

I decided to get back to my love of the great Southwest and its flavorful and spicy personality. First I made a cilantro-sunflower seed pesto.

Cilantro-Sunflower Pesto

Yields 1 1/4 cups

3 cups lightly packed cilantro leaves (small stems are ok)
3 cloves garlic
1/3 cup sunflower seeds
1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon Mexican oregano
1/2 teaspoon salt
1/2 teaspoon agave nectar
1/4 cup extra virgin olive oil

Place all ingredients except for the olive oil in the bowl of a food processor. Pulse to combine then run processor until well chopped. Slowly drizzle in the olive oil and let run until pesto is fairly smooth, scraping the sides once or twice.. Add more salt to taste if needed. Will keep in refrigerator for up to two weeks and will freeze for 6 months. GF

Next I got to marinating some tofu see recipe below.

Cilantro-Sunflower Pesto Marinated Tofu

1/2 cup vegetable broth
3 Tablespoons Cilantro-Sunflower Pesto
1 tablespoon Aji Panca Paste (can be found in some hispanic markets or online)
1 tablespoon low sodium tamari
8 oz. extra firm tofu, drained, pressed and sliced into 8 equal rectangular pieces

In an 8 x 8 baking dish whisk together marinade ingredients. Add tofu in a single layer. Marinade for at least 2 hours, preferably overnight, turning once.

Tofu can be grilled or baked in marinade.

Then I set about using those pesky grapes. I have to say the results far exceeded my expectations! This is what I came up with:

Grape-Avocado Pico de Gallo

1/2 cup green and red seedless grapes, quartered
2 medium red tomatoes, diced about 1/4" dice
1/2 cup tightly packed cilantro, coarsely chopped
1 very hot fresno (red) chile pepper, finely diced*
2 tablespoon red onion finely diced
juice of one lime
1/4 teaspoon cumin
1/8 teaspoon salt, or to taste
 1 small avocado, peeled and diced

In a medium sized bowl, combine grapes, tomatoes, cilantro, hot chile pepper, onion, lime juice, cumin and salt. After they are well combined, gently fold in diced avocado. Let sit for about 30 minutes to let flavors meld. Serve immediately. GF

* I feel it is very important to use a pretty hot variety of chile. It contrast the sweetness of the grapes beautifully.

So I had all the players lined up. I first thought I would make a tostada. That was until I realized after two trips to the store this morning, I had no lettuce or cabbage in my house. Two times was enough, so I switched gears. I had some corn tortillas in the fridge and a big ol' bottle of canola oil left over from a cooking class. Have you figured out where I'm going with this yet? Taquitos!!

Pesto Marinated Grilled Tofu and Black Bean Taquitos

1 recipe Cilantro-Sunflower Seed Pesto Marinated Tofu (see recipe above), reserve 1 tablespoon marinade
1 - 15 oz. can black beans, rinsed and drained
1/4 cup Cilantro-Sunflower Seed Pesto (see recipe above)
12 corn tortillas
1/3 cup Daiya Mozzerella Shreds
Oil for frying

Preheat grill to 350. Oil grill grates. Place sliced marinated tofu on hot grill and brush with marinade. Grill for 5 minutes or until nice grill marks appear and tofu is golden. Turn and brush other side with marinade. Grill for 5 more minutes until tofu is golden and slightly firm. Dice into 1/2 dice and set aside.

In small saucepan, combine black beans, 1 tablespoon reserved marinade and 1/4 cup pesto. Simmer over medium heat until beans are heated through. Gently stir in tofu and remove from heat.

Heat oil to 350. If you don't have a thermometer, use a small piece of tortilla to test heat. If it bubbles slightly, you are ready to go. It is really important to make sure the oil is not too hot or your taquitos will fall apart.

Assemble taquitos.

Take one tortilla at a time and place in oil for about 10 seconds to soften tortilla. It is very important to do this step to prevent tortillas from breaking apart. Carefully place softened tortilla on a paper towel lined plate. On end of tortilla closest to you, sprinkle 1-2 teaspoons shredded Daiya. Scoop approx. 2 tablespoons tofu-black bean mixture over Daiya in a straight line. Gently roll tortilla over filling until it resembles a cigar.

Here is the tricky part. These little guys like to unroll when you put them in the oil. I suppose you could use a pick to hold them shut, but they can tear pretty easily, so be careful if you pick 'em shut. If you successfully pick them, you could probably cook 2-3 at a time. I chose to cook one at a time and gently place them in the oil, seam side down, immediately holding the taquito with tongs using very light pressure. Fry for about 3 minutes, then turn over. Fry for about 2-3 more minutes or until beautifully golden. Using tongs drain excess oil from both ends of taquito. Place on paper towel lined plate, and repeat for remaining tortillas.

Serve immediately with a healthy serving of Grape-Avocado Pico de Gallo (recipe above).

Don't forget to comment on yesterday's post by midnight MST tonight (10/28/12) for a chance to win Vegan a la Mode...cuz you need a frozen dessert after this dish! The winner will be announced tomorrow!

Iron Chef - Potatoes and Sesame

The fine organizers of Vegan MoFo chose two awesome ingredients for this edition of Iron Chef: potatoes and sesame. Potatoes are one of my all time favorite foods. I can't think of any way I don't like to eat them. I have to say fried potato products are like crack to me. I am trying hard not to eat a lot of fried foods these days, so when this challenge came up I had to muster all of my will-power not to fire up the fryer.

Sesame has several forms that are awesome in many types of cuisines. I just happened to have whole sesame seeds, tahini and toasted sesame oil in my pantry. So many options went through my head: sushi, sesame potato cakes, curry, gyoza, soup, Asian potato skins, lettuce wraps. They all sounded sooooo yummy, however, none of these came to be for this challenge. Instead I opted to make a salad; not just your run of the mill salad. This salad has it all; protein, starch, vegetables, savory mushrooms and lots of flavor!

It has several components and lots of ingredients, but it is actually pretty simple to make. I recommend making the dressing and marinating the tempeh and mushrooms a day ahead of time. Make sure to read the recipe all the way through before starting so you can decide on your plan of action. The day of assembly, I recommend starting your potatoes first. They will need some time to roast and cool. You don't want them to be super hot, just warm.

Sesame Crusted Tempeh Asian Salad with Roasted Fingerling Potatoes

Makes 4 entree portions

Prepare Tempeh and Mushrooms for marinating:

1 - 8 oz package tempeh, cut into 12 thin rectangles
4 oz. fresh shiitake mushrooms, thinly sliced

Marinade:

1cup vegetable broth
1 tablespoon low sodium tamari or soy sauce
1 tablespoon red miso
3 tablespoons black bean garlic sauce
1 teaspoon dried thai basil or 1 tablespoon fresh, chopped
1 teaspoon dried red pepper flakes
1 teaspoon dried ginger
2 cloves garlic, minced

Steam sliced tempeh for 15 minutes. While tempeh is steaming, whisk marinade ingredients together in a 11" x 7" rectangular non-reactive pan, or any pan that will hold the tempeh in one layer. While tempeh is still hot, place in single layer in the marinade. Add shiitake mushrooms to the pan. Marinade 8 hours or overnight, turning tempeh once about half way through.

Salad:

1 small head savoy cabbage, thinly sliced, washed and drained (approx 7 cups)
1 large red bell pepper, very thinly sliced
2 green onions, both green and white parts, thinly sliced
1 recipe dressing (see recipe below)

marinated tempeh and mushrooms from above
Spray oil for pan
1/4 cup each black and regular sesame seeds, combined in a shallow bowl
Roasted potatoes from above


In a large bowl, toss savoy cabbage, red peppers, green onions and dressing until vegetables are evenly coated. Set aside until ready to assemble.

Spray a 10 inch iron skillet or non-stick skillet with spray oil. Heat over medium high heat. Add shiitake mushrooms and sauté until just browned, about 4 minutes. Remove mushrooms from pan and set aside to cool to room temp (a little warmer is actually even better).

Re-spray pan with oil. Dredge marinated tempeh in sesame seed mixture until evenly coated. Place coated tempeh in preheated pan. Sear for 3 minutes. Gently turn tempeh and sear other side for about 3 minutes. Turn heat off and leave tempeh in pan to keep warm.

Assemble the salad:

Divide salad mixture evenly among 4 plates or large shallow bowls. Arrange 3 slices of sesame coated tempeh on each plate. In the center of the salad place 1/4 of the sauteed shiitake mushrooms. Add 1/4 of the roasted potatoes evenly around the edge of the plate.



Dressing:

1/2 cup water
2 tablespoons tahini
2 tablespoons seasoned rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons coconut milk
1 tablespoon red miso
1/2 - 1 teaspoon sriracha sauce (or more if you like it really hot)
1 large clove garlic, minced
salt to taste

Blend all ingredients in a blender or with a stick blender until smooth. Will keep for up to a week in the fridge.

Yesterday was such a full day for me, I barely got my post up. I did not include the winner of American Vegan Kitchen. I won't leave it out today. The winner is...

#5 - Jeni!!!

I agree Jeni! No diner experience would be complete without pie. There are a couple of great pie recipes for you to try in your brand new copy of AVK! Please make sure to contact me with your shipping information at vegintraining at g mail dot com. Congrats!!

Make sure to come back tomorrow. It's going to be an exciting day! I will be reviewing the upcoming Vegan Eats World by Terry Hope Romero and yes I will also be giving away a copy to one lucky winner.

Lavosh Pizza

Last week I was shopping at Trader Joe's and came across some whole wheat lavosh. My original plan for the lavosh was to make a wrap with some type of white bean dip and lots of fresh veggies. I'm not sure why that hasn't happened yet. Maybe later this week for lunches. What did happen was lavosh pizza! The lavosh was a great crust. It was very thin and light. The edges got super crispy with the center being more tender.

Probably the biggest reason I went with pizza is that I had small amounts of a few ingredients left over from other recipes. Pizza is such a great way to use up small amounts of goodies that might otherwise get left behind. I had opened a jar of roasted red peppers for some soup I made this weekend. I had just a small amount of kalamata olives left over. Then I found a partial onion hanging out. Then there was some basic about to brown on me. I had a few creminis hiding out, but sadly my fridge did a Mr. Freeze on them. This recipe is very flexible, you can use your favorite toppings. Make sure not to over crowd the pizza so the crust can get nice and crispy.

If you haven't made it yet, Isa Chandra Moskowitz's Tofu Ricotta recipe is a fantastic substitute for the dairy version. This is often my go-to recipe for first time vegan diners. I served stuffed shells to my very meat eating extended family. They had no clue it was vegan. It's just incredible. As an added bonus, it is super easy to make. You can make the ricotta and the sauce ahead of time to make this a quick week night dinner. I always have a hard time finding a pizza sauce that I really like, but I think I may have created a winner tonight. I'll let you be the judge. It's very easy to make and has lots of yummy herby flavor. If you do try it, I'd love to hear what you think...leave me a comment.

Lavosh Pizza

Makes two pizzas

2 Lavosh

1 recipe pizza sauce (recpe below)

1/2 recipe Tofu Ricotta

1/4 red onion, very thinly sliced

1/2 cup sliced kalamata olives

2 roasted red peppers, sliced into thin strips

12 slow roasted halved cherry tomatoes

15-20 medium sized fresh basil leaves

Preheat oven to 425.

Place each lavosh on a cookie sheet (no need to oil). Spread with a thin layer of pizza sauce over the lavosh, leaving about 1 inch of the edge naked. Drop ricotta by the generous tablespoon about 1-2 inches apart. Using the back of the spoon, flatten ricotta. This will help it cook more evenly. Spread toppings evenly over the top. Bake for 10 minutes until lavosh is crisp on the edges and ricotta is hot. 

Slice and serve immediately. Serve with extra sauce on the side. 

Pizza Sauce

Makes approx 1 1/2 cups

2 teaspoons olive oil

3 cloves garlic, minced

2 teaspoons fresh oregano, chopped

1 teaspoon fresh thyme, chopped

pinch fresh rosemary

1/2 teaspoon fennel seeds, crushed

1/4 teaspoon black pepper

15 oz can organic tomato sauce

Sometimes Simple is Best

If you've been following the blog for a while or you know me personally, you are probably aware that my recipes often contain a load of ingredients. In my defense, they are often just spices that (hopefully) you have on hand. Last night I was in the mood for simple, wholesome food with very few ingredients; something that I could whip up without having to depend on my great dried herb arsenal. 

The herb barrel is doing quite well now. Those fresh herbs were calling out to me to be used. In addition, the fridge was stuffed full of produce quickly coming to the end of its prime. I bought lots of fresh goodies at the farmers' market the week before with good intentions of cooking up a storm. As my busy schedule would have it, cooking was not to be on the agenda after all. 

After a quick trip to cut the herbs and sort out the mess in the fridge I found the makings for a lovely, fairly light dinner. The smells of roasting rosemary, oregano and garlic were heaven to the nose. I don't know if it is even fair to call these recipes, but I will anyway!

Greek Lemon Tofu

4 servings

1 - 12 oz package extra firm tofu, pressed and cut into 8 triangles

1/4 cup fresh lemon juice

2 tablespoons olive oil

2 tablespoon vegetable stock

1 tablespoon fresh chopped oregano, measured after chopping

2 cloves garlic, minced

1/2 teaspoon or so lemon pepper seasoning

2 teaspoons + 2 tablespoons panko bread crumbs

spray olive oil

In an 8 x 8 baking dish stir together lemon juice, olive oil, vegetable stock and garlic until well combined. Place sliced tofu in a single layer in pan. Marinate for at least two hours, preferably overnight, turning about half way through marinating time. Remove tofu from pan and reserve marinade. 

Preheat oven to 350. 

Lightly oil parchment lined baking dish (you can use the same dish you used for the marinade, rinsing first). Place tofu in single layer in baking dish and sprinkle with lemon pepper seasoning. Brush or drizzle with reserved marinade. Bake for 20 minutes. Turn over and sprinkle other side with lemon pepper seasoning. Brush or drizzle lightly with reserved marinade. Sprinkle about 1 teaspoon panko bread crumbs. Spray generously with spray olive oil or canola oil. Bake for another 20 minutes until panko is nicely browned. Remove from pan with spatula. Serve immediately with Rosemary Roasted Red Potatoes (recipe below).

Rosemary Roasted Red Potatoes

Make 4 servings

2 pounds small red potatoes, with peels, quartered

3 sprigs fresh rosemary (approx. 2 tablespoons), removed from stem

3 large cloves garlic, crushed

2 tablespoons olive oil

Salt and pepper to taste

Preheat oven to 400.

In a large saucepan, add enough water to cover potatoes. Over medium heat bring water and potatoes to bowl. Reduce heat to low to simmer until just barely fork soft, about 15 minutes. Drain well. 

Line a rimmed baking sheet with parchment paper. Toss together all ingredients. Salt and pepper to taste. Place in the oven and roast for 25 minutes. Turn the potatoes and roast for 20-25 more minutes until potatoes are starting to turn golden brown. Remove from oven and serve immediately.

Farmers Market Featured Ingredient - Tatsoi

A couple of weeks ago Farmer Stella from Horny Toad Farms introduced me to a green I had never seen before: Tatsoi. It may just show up in the Horny Toad farm CSA this week. If you are looking for a good way to use this interesting green, keep reading.

When Fred asked me what it was I told him that it reminds me of a cross between spinach and bok choy. Funny, when I looked it up on wikipedia it said it was also called spinach mustard, spoon mustard or rosette bok choy. So I wasn't too far off. This lusciously dark green sautes up like a dream. The stems stay slightly crunchy which is beautiful with soba or udon noodles. They have just the slightest mustard-like bite to them. Quite lovely in the recipe below.

Miso Ginger Grilled Tempeh with Tatsoi and Soba Saute

1-8 oz package tempeh

1/2 cup water

1 tablespoon red miso

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

1 large clove garlic, minced

1 tablespoon toasted sesame oil

6 oz. soba noodles

1 tablespoon, toasted sesame oil

1 tablespoon fresh ginger, minced

3 large cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon dry sake or mirin

1 teaspoon sriracha sauce

1/4 teaspoon five spice powder

3 bunches tatsoi roughly chopped, about 10 cups

Cut tempeh into 8 triangles 1/4" thick. Steam tempeh for 10 minute. While tempeh is steaming in 8 x 8 baking dish mix water, miso, soy sauce, ginger, garlic and sesame oil until completely mix. Marinate for at least two hours, preferably overnight.

Cook noodles according to package directions. Drain and rinse with cold water to stop cooking and set aside.

To cook tempeh:

Heat a grill pan or grill to approx. 350 degrees. When grill/pan is hot, grill tempeh for about 3-4 minutes per side, brushing each side with marinade. Tempeh should have nice grill marks and be heated through. 

While tempeh is cooking prepare the greens.

In a large saute pan over medium high heat, saute ginger and garlic in sesame oil for about 30 seconds until fragrant. Deglaze pan with sake/mirin stirring to remove stuck on bits. Add soy sauce, five spice powder and stems of tatsoi. Saute for about 2 minutes. Add remaining tatsoi and saute for about 3-5 more minute until greens are tender and just slightly crisp. Toss in soba or udon noodles and heat through. 

Divide noodle mixture evenly among 4 plates. Top with two pieces of grilled tempeh. Serve immediately. 

The Entree from New Year's Eve

In part two of our four part series of NYE dinner we are featuring the entree of the evening. This incredible dish was made by the team effort of my awesome friends Beth and Jerry. Kindred foodie spirits with one another and me, they assembled a most scrumptious ravioli. Beth has promised to share the recipe. When she does, I will post it here with her permission. In the mean time, I will tease you with photographic evidence of the awesomeness we got to experience.

Wild Mushroom Ravioli with San Marzano Ragout

Merry Christmas Dinner

Sheesh! Blogging has really gotten away from me. I miss the days I had lots of time to play on the internet. The kitchen has been rocking busy the last couple of weeks. Sadly, I have been very bad about taking pictures. Today I did manage to get the camera out after making dinner.

Fred has had a hankering for mashed potatoes and gravy. This was a request I was more than happy to fill. 'Taters and gravy are one of those holiday (and non-holiday for that matter) comfort foods that make me soooooo happy. We needed something green after all the holiday cookies, so we had simple steamed broccoli with a little spike seasoning. To round out the meal I had some seitan in the fridge that was a bit funky in the texture department. It was too chewy sauteed, so I decided to make it chicken fried. Now I didn't really measure, but it went something like this:

Chicken Fried Seitan Nuggets

2 seitan cutlets cut into nuggets

3/4 cup panko bread crumbs
3 tablespoons all purpose flour
1 tablespoon nutritional yeast
1 teaspoon baking powder
1 teaspoon garlic powder
1/4 teaspoon smoked paprika

1/2 cup soy milk
2 tablespoons all purpose flour
2 teaspoon dijon mustard

1 1/2 cups oil for frying in a 10 inch skillet

Preheat oil to 350 (when flour sizzles in oil).

In one shallow bowl mix panko through paprika. In a second shallow bowl combine soy milk through dijon mustard. Place seitan nuggets in soy milk mixture and soak for about 1 minute. Dredge in panko mixture and carefully place in oil. Make sure not to crowd pan (it will take 2-3 batches). Fry for about 3 minutes then flip over and fry other side for about 3 more minutes or until golden brown. Remove from pan on put on paper towel lined plate. Serve with mashed potatoes and gravy or with your favorite dipping sauce.

I hope you all had a love and joy filled Christmas Day!

Pastarama - A Pantry Searching Creation

Tonight was a "I don't have any urge to eat dinner" kind of night. However, Fred worked his tail off getting the 3 garden beds ready for fall planting. He was out there for hours. The boy needed some fuel. What to make? It needed to be substantial, fairly healthy and not too tough to make. The pantry had some promising items. I found a couple of partially used packages of fusilli pasta. There was that yummy pesto from the other day. I had one Fieldroast Italian sausage left and some jarred goodies. I thought, "I can come up with something pretty tasty with this stuff."

Here is what transpired:

Silli Fusilli

Makes 2 really big servings OINK!!

8 oz fusilli pasta
2 teaspoons olive oil
1 link Field Roast Italian sausage (or you favorite vegan Italian sausage link), sliced about 1/4" thick
1 small white onion, slivered
1 large roasted red bell pepper, cut in half and sliced into strips
4 oil packed sun dried tomatoes, sliced into thin strips
10 or so pitted Kalamata olives, sliced in half lengthwise
1/2 cup vegan basil pesto
2 tablespoon parsley leaves, roughly chopped

Cook pasta according to package directions. Drain in a colander and run under cold water to stop cooking. Set aside.

While pasta is cooking, heat olive oil in large iron skillet or saute pan over medium high heat. Add sliced sausage in a single layer. Saute until golden brown and slightly crispy, approximately 3-4 minutes. Turn slices, move to one side of the pan (on the cooler side of the pan) and brown the other side.

After turning the sausages, add sliced onions. Reduce heat to medium. Saute until the onions are nicely browned, about 5-7 minutes. If sausage is getting too browned, you can remove them from the pan and set aside on a small plate. Add the roasted red peppers, sun dried tomatoes and olives. Saute until they are heated through, about 3-5 minutes.

Add cooked pasta and stir until combined and heated through. Add pesto and toss until pasta is well coated. Saute for another 2 minutes or so until the pesto is warm.

Serve immediately. Garnish with chopped parsley. Yummy with a nice simple salad and garlic bread.