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. 

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.

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!!

MOFO - Day 21 - IRON Chef Round Up and Blackened Tofu Portobello Benny

This was my first time hosting the MOFO Iron Chef challenge. I'm not sure if I picked tough ingredients or what happened, but there were only three of us who did the challenge. But, oh, what gorgeous recipes they were.

The first entry came from Sugarcookie of the PPK and Down Home Vegan. She braved making a grocery store run after a nasty ice storm to run out to get the ingredients for this (not to mention watching her beloved Vikes get smashed). So I applaud you and hail you truly Iron for your dedication to the challenge!!

Her creation is this beautiful Grilled Portobello with Red Quinoa and Chipotle Cream. Now I HAVE to have one of these salads. Thanks for being so hard core!!!

Next was Christina of Vegan Van-Guard. She slid into home at the last minute! She made a beautiful version of portobello fajitas with and almond based chipotle crema. It looks so good. Check it out!!

I've been neglecting one of my favorite meals this fine MoFo - Brunch! One of my favorite non-vegan brunch dishes was Eggs Benedict. I don't know if it was the presentation, those cute stacks of deliciousness and decadence or if it was the flavor. This dish satisfies both. I wanted to make something that wasn't carb overload and had some good veggie action going on. There are a few components and steps, but you can marinade the tofu and mushrooms the night before. You can also whip up the aioli and blackening spice ahead of time. The aioli will keep for 1-2 weeks in the fridge and the blackening spice will keep for a long time in an airtight container.

Pour yourself a mimosa with fresh squeezed orange juice and have fun with this pretty, delicious re-vamped chile-ized, colorful version of a classic.

Blackened Tofu Portobello Benny

4 medium sized portobello mushrooms, stems and gills removed
I actually used some super giant creminis (about 2 1/2" wide). If you can find them feel free to sub 8 of them.
1 - 14 oz package extra firm tofu, drained and pressed
4 - 1/4 inch thick slices large tomato
1 large avocado cut into slices

Tofu and Mushroom marinade

1/4 cup plus 2 tablespoons soy
1/2 cup veggie broth
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon black pepper
1 teaspoon Mexican oregano

Blackening Spice

2 teaspoons ancho chile powder
2 teaspoons medium or mild chile powder
2 teaspoon granulated onion
2 teaspoons granulated garlic
3/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper

2 teaspoons olive oil
16 oz spinach, rinsed, leaving some water on leaves
1 1/2 tablespoons fresh lemon juice
4 cloves garlic

Chipotle Garlic Aioli

1/2 cup Vegannaise

4 teaspoons adobo sauce (from can of chipotles in adobo)

2 teaspoon lemon juice

2 teaspoons granulated garlic

In a 9 x 13 baking dish mix all marinade ingredients. Slice tofu into 4 equal slices the length of tofu block, making 4 large steaks (cut into 8 if using smaller mushrooms). Place tofu and mushrooms in pan with marinade. Marinade for at least one hour turning once. 

Preheat oven to 350.

Remove tofu from marinade and place on separate plate. Cover baking dish with foil and bake in oven for 10-15 minutes until juices are running from mushrooms and they are cooked through, but not overcooked.*

While mushrooms are baking prepare blackened tofu. Heat large iron skillet over medium high heat until just under smoking. Spray with canola oil. Place blackening spice in shallow small dish (large enough for tofu to fit in with a little extra space for flipping. Coat each side of tofu with blackening spice and place back on plate. When all slices are coated, spray one side with canola oil. Carefully place oiled side down in hot iron skillet. You might want to turn you vent/fan on at this point. It is likely to get a bit smoky. Blacken tofu on first side for about 3 minutes. Spray other side of tofu with oil before flipping. Blacken on second side for about 2 more minutes being careful not to burn. Turn heat off. 

Next prepare spinach. Spray large high sided saute pan or wok with canola oil. Over medium heat saute garlic for about 30 seconds until it is fragrant. Place slightly wet spinach in pan with lemon juice. Saute, stirring frequently until just wilted.

To assemble benedicts:

On each plate place one portobello mushroom. Layer with sauteed spinach, blackened tofu, tomato slice (sprinkled with a touch of black salt), avocado and dollop with 1-2 tablespoons Chipotle Garlic Aoili. Serve immediately.

Sausage Option:

I originally made these with the mushrooms stuffed with about 1 1/2 tablespoons Gimme Lean sausage. Fred preferred the sausage versions, but I  think they are great without, but if you want something a little heartier you can make this version.

*Before putting mushrooms in oven to bake, break up 2 tablespoons of Gimme Lean Sausage over each mushroom. Increase your baking time by 5-10 minutes depending on your oven.

Spicy Orange Run Through the Garden "Duck"

The other day I spent a lot of time and money on fabulous vegetables for a dish I wanted to make from an excellent cookbook. After all was said and done, the sauce overpowered the lovely vegetables and left me wanting more of the natural veggie goodness to shine through. To me, the veggies often times should be the star of the dish. That is the premise of how this recipe came into being.

Vegan "Duck"

I had this intriguing can of vegetarian Peking "duck" sitting in my pantry for some time now. I bought it a while back at Lee Lee market in Chandler to send to a fellow PPK-er for a swap and then decided to go all Southwest with the box. It needed to find a use. I thought about creating something out of my normal box...which I guess is silly because I don't find I have much of a normal box these days. I don't tend to make fruity or sweet sauces, so I thought I should do that today. Our oranges are so wonderful right now, I headed to the back yard to get one. Here is what came out of the brainstorm.

Spicy Orange Run Through the Garden "Duck"

Makes 4 servings

1 teaspoon toasted sesame oil
2 teaspoons vegetable oil (canola)
1 can vegetarian peking duck cubed (can sub chicken or beef seitan cubed)
1 large carrot, sliced into thin discs
1 tablespoon mirin
2 cloves garlic minced
1 head broccoli crowns, cut into bite sized pieces
2 heads baby bok choy, cut into 1 inch chunks
1 large red bell pepper, cut into 1 inch chunks
1 very large portobello mushroom sliced into 1" chunks
4 oz pkg soba noodles cooked and cooled

For Sauce
1/4 cup fresh squeezed orange juice
1 tablespoon mellow miso
1 1/2 tablespoons low sodium shoyu or soy sauce
1 teaspoon sriracha hot sauce

1 tablespoons black sesame seeds for garnish.

Make sure to prep and chop all of your veggies before starting to cook. It's stir fry, so it will go fast. Whisk sauce ingredients together in a small bowl. Heat oil in a wok or very large saute pan over medium high heat. Toss in diced "duck" and carrots. Saute for about 3 minutes until "duck" starts to brown and carrots are slightly soft. Deglaze pan with mirin. Add garlic, broccoli and bok choy and saute for about 2 minutes. Add red peppers and portobello mushrooms and saute for about 5 more minutes, until all vegetables are al dente. You don't want them to be overcooked or mushy. Add sauce and stir until it is well incorporated. Add soba noodles and heat for about 2 more minutes until heated through. Garnish with black sesame seeds and serve.

Mediterannean Quinoa Stuffed Portobellos

I've been meaning to post this since February. Sorry for the delay for those of you who asked for the recipe. I was beyond busy with the 3rd Annual Joanne Wood March Madness for Mammaries Hike that I put on each year to benefit the Breast Cancer Fund and the Wellness Community - Arizona. The hike was a great success, raising over $27,000 for the two charities. Woot!!

On to to the food. For Valentine's Day I created a tasty delicious side dish that ended up being more like a main dish really. It is very tasty and packs a pretty good protein punch from the quinoa.

Mediterannean Quinoa Stuffed Portobellos

4 servings

4 medium sized portobello mushrooms

Marinade

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tablespoon tamari
2 cloves garlic minced
salt and pepper to taste

Filling

1 Cup Quinoa
2 Cups Vegetable Broth
1 Tablespoon olive oil
1/2 large red onion or 1 small, diced small
2 garlic cloves minced
1/2 teaspoon oregano
1/4 teaspoon salt
black pepper to taste
1/4 cup sun dried tomatoes in olive oil choppped

1/2 cup coarsley chopped kalamata olives
2 teaspoons capers

Mix marinade ingredients in shallow baking pan. Add mushrooms and marinade for at least an hour turning once.

Preheat oven to 350.

Bake or grill portobellos for about 5 minutes until they just barely start giving up their liquid. Remove from oven or grill.

Prepare filling. In medium saucepan add quinoa to cold veggie broth. Bring to a boil cover and cook for 15 minutes or until all liquid is absorbed. Remove from heat and let sit 10 minutes. Remove cover and fluff. While quinoa is cooking heat oil in iron skillet or saute pan. Add onions and garlic and saute until onions are transluscent. Add oregano, red pepper flakes and salt. Saute for 3 minutes. Add sun dried tomatoes, olives, and capers and saute for another 3 minutes. In mixing bowl toss this mixture with quinoa. Salt and pepper to taste. Stuff each portobello cap with approximately 1/2 cup of mixture. Bake mushrooms in covered pyrex dish for 20 minutes.

As you can see, I garnished mine with a roasted pepper cut in a heart shape. You can also garnish with chopped fresh italian parsley.