MOFO - Day 24 - Kabocha Pot Pie

I was feeling a little bit like a slacker after yesterday's post. Even if I truly feel you NEEDED to know about chips and salsa that are truly outstanding, I was feeling like I didn't give you my all. Tonight, dear readers, I feel I have redeemed my place in MoFo land.

I recently had the delicious experience of trying kabocha squash. I don't know why this delicacy has never made its way to my kitchen. Well, I bought a couple of them this past week. I had this nagging desire to make a dish with this lovely squash as the edible bowl. I kept seeing versions of shepherds pie and was contemplating making a Southwestern version of that. But suddenly it dawned on me, I had some puff pastry begging to be released from the freezer. Hmmm what to do. What to do indeed? I have this love of leeks, but never seem to make enough use of them. Oyster mushrooms, how I love thee. The marriage of the two in this dish. Well, you be the judge. This is my homage to pot pie with a bit of Japanese influence from the squash with a southwestern twist.

Now I am not trying to toot my own horn here. But both my mom (who isn't a fan of spicy) and Fred (who decidedly is a fan of spicy) both gave this 4 forks. They cleaned their plates. The combination of the sweet squash and the subtle heat from the Hatch green chiles made a little dance on the taste buds. This is a rich, homey, warm, lovely belly filler. It's also kinda pretty. It takes some time and prep. But I have to say, you won't regret it.

Kobocha Pot Pie

Makes 4 servings

2 kabocha squash

3 tablespoons olive oil

1 cup leeks, white and light green parts only, halved and thinly sliced

4 cloves garlic, minced

1/4 cup diced green chiles (I prefer hot)

3/4 teaspoons salt

1/2 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon Mexican oregano

1/4 teaspoon rubbed sage

1/2 teaspoon black pepper

3 tablespoons all purpose flour

3 cups oyster mushrooms, coarsely chopped

1 medium red potato, un-peeled, 1/2 inch dice

2 med carrots, halved and thinly sliced, 1 cup

1/2 cup green beans, cut into 1 inch pieces

1 cup TVP chunks or soy curls, rehydrated in 2 cups boiling water or broth

3 1/2 cups vegetable broth
1 large sheet puff pastry

I have to admit, I wasn't really paying attention to prep times and technique because I was hanging out with my mommy, who is visiting from IL, and drinking wine. So the instructions may not be totally accurate. Early apologies.

Preheat oven to 400. Cut kabocha in half, lengthwise, making two "bowls". Place squash, cut side down, on lightly oiled large cookie sheet. Bake for 30-50 minutes depending on the size/ripeness of your squash. Squash should be softened but still have a little firmness. It is going to bake for 20 more minutes after it is filled.

In a large skillet (I used my 18" iron skillet) over medium heat, saute leeks, garlic and green chile in one tablespoon of olive oil until leeks are just softened, 3-5 minutes. Add mushrooms and saute until they start to release their liquid, about 5 minutes. If your pan is dry, add a touch of veggie broth. Add salt, cumin, smoked paprika, oregano, sage, and black pepper. Stir to combine and saute for about another minute. Add 3 tablespoons flour. Cook for about 5 minutes to eliminate flour flavor. Add in potatoes, carrots, green beans, rehydrated tvp chunks or soy curls and broth. using a fork or a whisk, whisk until all flour is incorprated with no lumps. Cover and simmer for 20-30 minutes until potatoes and carrots are softened, stirring ocassionally. By this time your squash should be done.

Carefully turn your squash right side up. You should have very nice little bowls of yum. Ladle equal portions of stew mixture into each squash half. Roll out your puff pastry large enough to cut 4 circles that are 1 inch larger than your squash. Place puff pastry over filled squash and gently press edges along the outside. Take a small knife or the tip of a big knife and make 3 slits in the top of puff pastry to allow steam to escape. Return stuffed squash to oven and bake for 20-25 minutes more until puff pastry is golden brown. Let sit for 5-10 minutes. Be warned: the inside will be molten hot.

MOFO - Day 23 - Product Review Tacupeto Chips and Salsa

I have to be honest with you, I am a bit of a salsa snob. Not that I think mine is the best or anything like that, but I find many jarred salsas sub-par at best. Every once in a while I stumble across one that is truly worthy of a place in my fridge. I was pleasantly surprised to find just such a salsa in the refrigerated section at Whole Paycheck. The salsa is so fresh tasting. It has just the right amount of roasted, smoky goodness I crave in a salsa. The tomato goodness makes you feel like it was just a tomato in a garden recently.

Several weeks earlier I found a new love that has certainly made my pants fit just a little more snuggly, because yes, dear readers, I am a tortilla chip scarfer from way back. Again, most commercially produced chips leave me wondering why I'm eating them (not that I stop). Enter Tacupeto corn chips. Oh my beautiful crunchy triangles of corny joy, I am both thrilled and horrified to have found you. Thrilled because your texture and flavor make me want to eat a whole bag of you in one sitting. Horrified because my ever expanding posterior really didn't need the new addition. Tacupeto is based out of Encinas, CA. The only ingredients in the chips are corn, soy bean oil and salt. The easy to read and understand ingredient list with no artificial ingredients has added to my bliss. If you can find this brand, check it out. It will make your mouth so happy!

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.

MOFO - Day 20 - Harry's in Shock Green Chili - Contest Winner!!!

First and foremost I'm happy to announce the winner of the Amercian Vegan Kitchen Giveaway.

#26 Noelle!!! Your are the winner! Noelle likes to put roasted chiles in her sketti. Now she can find some other great ideas from AVK. Thanks to everyone who commented.

I am working a 12 hour shift today, but will be making my green chili and posting it tonight, so make sure to check back later today.

My green chile recipes is a conversion of a green chili recipe I got from an old lineman from work. Harry is a tough old lineman from Kentucky. He retired a few years back just shy of 70. He would have worked until he was 90, but his lovely bride had other ideas. Harry was an incredible troubleshooter and a fantastic guy to work with. He used to bring all of "us girls" in the office lovely jewels every year for Christmas. He is quite the southern charmer. Wow, I guess I really miss having him around work. He's far from vegan, hence the name of the recipe. I'm sure he would poo poo this version, but the original was so good, I had to veganize it. Now that I have written the intro, I MUST cook this tonight.

A word of warning. This recipe can be very spicy hot. The heat is what makes it Harry's. So if you like something milder, I'd shy away from this recipe. It gets hotter as it sits too!

Don't forget the Iron Chef Challenge: Chipotles and Portobellos! Submit your entries by tomorrow at 4pm!

Harry's in SHOCK Green Chile

Makes 4-6 burritos

2 tablespoon olive oil, divided
1/2 medium sweet or yellow onion
2 cloves garlic, minced
4 large hatch green chiles, diced (leave seeds in if you like the heat)
2 serrano chiles, finely diced (again leave seeds in if you like the heat)
1 1/2 teaspoons cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
3/4 teaspoon salt
2 chile tepins, crushed
2 medium red potatoes, un-peeled, very small dice (about 1 cup)
1 1/2 cups vegetable broth
1/2 pound beefy seitan (I used Savory Seitan from AVK)

In small stock pot heat olive oil over medium heat. Add onions, garlic, green chiles and serrano chiles. Saute until onions are soft and translucent, about 5 minutes. Add cumin, red pepper flakes, black pepper chiletepin and salt. Stir until combined and saute for about 30 more seconds. Add potatoes and vegetable broth. Bring to a boil. Turn down to a simmer and simmer until potatoes are soft, about 15 minutes. While the potatoes are simmering, slice the seitan into thin strips about 2 inches long. See photo. In 10 inch iron skillet or non-stick pan, saute seitan strips until nicely browned. By this time the potato mixture should be cooked and thickened. Add browned seitan to potato mixture and simmer for about 10 more minutes.

Warm 4-6 flour tortillas (8 inch). Scoop filling into tortilla. Roll it up and enjoy!

The original version was served in flour tortillas without garnish. I recommend them that way here as well. If you are a garnisher, feel free to garnish away, but try 'em naked first.

Here's what the potatoes look like diced. See how small they are. You can cut them larger but I like the texture best when they are small.

This photo shows a good shot of the thinly sliced seitan. They should resemble a shredded style "beef"

MOFO - Day 18 - Red Hot White Bean Chili

Number two in the Red, White and Green Chili series features a delicious little number from Robin Robertson's  Vegan Fire and Spice. Robin has written many excellent cook books, but this one is by far Fred's favorite. He's actually made several different recipes from it. I needed something quick, hearty and tasty for today's post. This recipe filled the bill. If you use a food processor to chop the veggies as she suggests, it is super quick.

Now the first time I made this recipe, I had to do an emergency sub. I ran out of chile powder. The recipe calls for 3 tablespoons and I only had one. So I substituted one tablespoon of ancho chile and one tablespoon of chipotle chile powders. I actually loved the result, so I made it the same way this time. I only had two cans of cannellini beans, so I had to do yet another sub with one can of Great Northerns. 

It looks red, but technically it is a white bean chile, so I'm calling it white!! 

MOFO - Day 17 - Chase the Chill Chili from AVK

I'm going to keep going with my American Vegan Kitchen love today. I have made this chili (and variations of this chili) a few times now. Fred and I love things a little hotter, so I used hot chile powder in this. I love the combo of both seitan and beans in this version. It is a stick to your ribs chili. It really will chase the chill. I made a whole batch of Tami's savor seitan and froze the leftovers for another tasty meal.

We ate this straight up this time, but it is excellent with jalapeno corn bread. It makes a good amount, but our whole batch is almost gone. Fred ate lots and we gave some to our good friend today. He is a hard-core meat eater, so I am excited to hear what he thinks.

I'm starting a sub-theme today: Red, White and Green Chilies. Today's chili is the red portion of the sub-theme. Check tomorrow for White!!

Just look at those beautiful chunks of veggies, seitan and the hearty beans. Oh yes, don't forget your organic beer!

MOFO - Day 16 - Chipotles American Vegan Kitchen Style - GIVEAWAY!!!

I'm very excited to announce that I am going to be giving away a copy of American Vegan Kitchen!!! **

I always am so happy when I make things from American Vegan Kitchen. Tami knows her way around the kitchen there is no doubt. She also does spicy extremely well.

She has generously offered to send one of my lucky readers a free copy of American Vegan Kitchen!!!!! If you don't have this book yet, you should make sure you add it to your collection. Who knows, you might be the lucky winner and get it for FREE! Just make sure to leave a comment on this post about how you use chiles your favorite American dishes and you could be the lucky winner. If you have a favorite from AVK tell me about that too! 


Winner will be drawn at random for all comments posted by Friday at midnight. So make sure you comment before then!

Every time I open AVK I have a really hard time deciding what I am going to make. This time I was able to narrow it down because of my MoFo theme. I love smoky chipotles. So I found the perfect recipe for today's post. Smokin' BBQ Portobello Sandwiches. Tami's Smokin' Chipotle BBQ Sauce is really easy to make. It is smoky, sweet with a little bit of heat. It would be great for any type of BBQ recipe really. But I wanted to stay true to the book, so we had these as mini po'boy of sorts. I sauteed up the mushrooms, slathered them with the sticky, yummy sauce and served them on little slices of baguette with a touch of Vegannaise. They were the perfect quick easy chile filled snack for our mid-afternoon house cleaning break.

I am going to be featuring another dish from AVK tomorrow, so make sure to check back. Don't forget to leave your comments on this post for your chance to win. The winner will be drawn on Friday!

**Sorry to my international readers, this can only be shipped within the US.

Here they are in all their yumminess 

Smokin' BBQ Portobello Sandwiches