Spicy Korean Tacos with Pickled Cucumber Salad

I must confess...these really aren't spicy Korean tacos because I didn't have any Gochugaru (Korean red pepper flakes or paste), but you really don't need it.  I made a quick spicy BBQ sauce using ketchup, sriracha, tamari, rice wine vinegar and water.  But you can just purchase your favorite spicy BBQ sauce, and doctor it up with some soy sauce and you're all set.  Whenever possible try to purchase organic BBQ sauce that doesn't contain high-fructose corn syrup.

What really makes these tacos is the crunchy pickled cucumber salad.  Here's what I used:

1 medium English cucumber sliced into half moons
1/4 red bell pepper, seeds and ribs removed and julienned into thin strips
1/4-1/2 tsp crushed red pepper flakes
1/3-1/2 cup rice wine vinegar
1-2 Tbsp light agave syrup
1/4 cup green onion, sliced on a bias
Kosher salt to taste

Method:  Place all ingredients in a bowl (except for the salt) and let marinate in the fridge for about one hour before using.  Salt just before serving so that the cucumbers maintain their crunch.
 

Not only is this a super quick weeknight dinner but it would be great for Memorial Day weekend.  If you can find sheets of seitan, I would brush the grill lightly with oil and grill for 1-2 minutes on each side, then slice into thin strips and toss in the warm BBQ sauce.

For the tortillas you can use corn or flour, but I prefer flour because this is a substantial taco and corn tortillas will not hold up to all the ingredients.  For garnish I used green onion, cilantro and toasted sesame seeds.

Wishing you a safe holiday weekend and I'll post my homemade hot dogs and buns next week (if they turn out...but I think they will)!

 

Classic Cuban Sandwich with Citrus-Mojo Sauce

Miami and Tampa you've got nothing on this sandwich and I challenge anyone who loves Cuban sandwiches to tell me that this isn't the best sandwich they've ever eaten...even though it's 100% vegan!

It all starts with the bread and then goes from there.  Since I couldn't go to my local market and purchase traditional Cuban bread, I went to Le Boulangerie and purchased two freshly baked French rolls--super crispy crust with a soft interior.  Hoagie or sub rolls that you purchase in the grocery store will not hold up to the pressing or substantial ingredients so make sure you search around and find the best rolls.

For a traditional Cuban sandwich the pork is braised and so I wanted to create a mojo braising liquid for the three seitan deli cuts that I used:  Tofurky Smoked, Tofurky Peppered and Yves Ham.  I made the mojo sauce, poured it into a saute pan and then added four slices of each of the deli cuts to heat through and reduce the sauce.  That's 12 slices for one sandwich!

Citrus-Mojo Sauce

1 large Valencia Orange

1/2 lemon

1 1/2 limes

1 TBSP paprika

1 tsp ground cumin

2 tsp finely minced fresh garlic

1 TBSP extra virgin olive oil

Salt and pepper to taste

And now for the assembling...Cuban sandwiches use Swiss cheese, but I don't like the flavor of Daiya Swiss or Provolone and so I used my normal standby, which I love...Daiya Havarti Wedge, thinly sliced.  On one side of the bread I placed a generous slather of spicy brown mustard and the other side Vegenaise.  I then added cheese to both sides, dill pickle slices on one side and then layered on the deli cuts and topped with the reduced sauce and freshly black ground pepper and kosher salt.

 

This is a substantial sandwich folks...enough for two with a side salad or fries, but we each had our own and were stuffed!
 

 

A panini press with grill marks is not traditional and will not do, unless that's all you've got.  I used my trusty cast iron skillet, along with my cast iron Indian bread pan, which provided a perfect weight to press the bread without flattening to a pancake.  I added Earth Balance Butter to pan and cooked the sandwich on medium-low for three minutes, added more butter and flipped and cooked on the other side for three minutes.

  

Fantástico! and Delicioso!  Need I say more?

 

Cobb Salad with Creamy Dill Buttermilk Dressing

Is there such a thing as a healthy Cobb Salad?...you bet!  No saturated fat, cholesterol and tons of texture and flavor.  I could drink the Creamy Dill Buttermilk Dressing and be satisfied and my hubby could eat the entire bag of Phoney Baloney's Coconut Bacon...had to hide it from him...seriously! A perfect salad for a hot day...reaching 90+ here today!

 

Salad Ingredients:

Organic Romaine Lettuce, chopped and rinsed
Seeded, Diced Roma Tomatoes
Shredded Daiya Cheddar Style Cheese
Phoney Baloney's Coconut Bacon
Organic, Sprouted Extra-Firm Tofu, crumbled and mixed with turmeric and black salt (can be purchased at an Indian or Asian market).
Diced Avocado
Creamy Dill Buttermilk Dressing (see recipe below)
Kosher Salt and Pepper to Taste

Creamy Dill Buttermilk Dressing 

1/2 cup Organic Vegenaise
1/4 cup cashew milk mixed with 1 tsp apple cider vinegar and let sit for 10 minutes
1/2-1 tsp finely minced shallot
1/2 tsp finely minced garlic
2 TBSP fresh dill, minced
1 tsp red wine vinegar
Kosher salt and fresh black pepper to taste

Note:  Whisk all ingredients together in a bowl and chill until ready to use.  For the cashew milk, I always keep some ready to go in my fridge.  It will keep chilled 5-7 days.  I soak 1/2 cup cashews over night, drain and then add them to my Vitamix with 1 cup of filtered water.  If you don't have a high-speed blender then you should strain the milk before using. 

Mexican Yuba Omelet

I love using yuba (tofu skins) because it is so versatile.  It's great for wrapping/stuffing, stir-fry's and soups.  You can purchase yuba at an Asian market, but I get mine freshly made at my local Sogo Tofu shop.  This yuba omelet tasted like the real deal because I also added shredded firm tofu, mixed with turmeric and black salt found at my local Indian market.  Black salt is an Indian spice that tastes like sulfur and imparts an "egg-like" flavor.  It is "rose" in color instead of black and a little goes a long way because it is very salty!   

For the enchilada sauce, you can purchase store bought or make your own using my recipe.  I cut the recipe in half for this dish, but if you want to make the full batch, you can store it in the fridge for a couple of weeks and use it for another meal.  For my avocado emulsion I used:  1/2 large avocado, 1 cup water, 2 tbsp vegan sour cream, a handful of cilantro leaves, the juice from a 1/2 lemon or lime, and salt and pepper to taste--then blended until creamy.

 

And now for the filling...the best part!  I used everything that I love in an omelet or burrito.  I pan roasted baby fingerling potatoes, and sauteed red bell pepper, onion and garlic.  I also sauteed one link of Artisan Tofurky Andouille Sausages (had this in my fridge and wanted to use it up), but sauteed cremini mushrooms would of been my first choice.  I then added fresh spinach, salt and pepper to the mix and cooked until just wilted.

To assemble, I unwrapped the tofu skin.  Depending on the size you may need to cut the tofu skin, but since they are rather thin I like to leave them big so that when I stuff, roll and wrap, I get double the coverage.  I placed a layer of shredded Daiya Havarti Style Wedge on the bottom, followed by shredded tofu mixed with turmeric and black salt, followed by the potato/veggie mixture, topped with more cheese and wrapped it up like a burrito.  I then added a little olive oil to a saute pan and browned on both sides before placing in a 350 degree oven for about 5 minutes just to make sure that it heated all the way through and golden brown.

Remove from the oven and top with enchilada sauce, avocado emulsion, cilantro and finely sliced green onion.  Perfect for breakfast, lunch or dinner...I could eat these every day stuffed with a different combination of ingredients and sauces!  For my next one I'm going to stuff with a stir-fry mixture of fresh veggies, grilled teriyaki tofu and serve with Asian dipping sauces!  YUM!      

Spicy Noodle...The Sogo Tofu Way

There is a vegan tofu restaurant, well it's not really a restaurant but more of a carry out place near my house.  They make all of their tofu handmade from scratch and they have everything from fresh tofu, to fried bean curd, to tofu skins, to textured protein, you name it--probably 50 different varieties of tofu and dishes which you can choose from.  And it's all organic!  No one speaks any English but you walk in and point to all the dishes you want and they wrap them up to go--in huge portions!  I usually stop in there once a week when I don't feel like cooking and one of my husband's favorite dishes is the "Spicy Noodle".  It is made with four ingredients:  noodles, housemade textured soy protein, edamame and spicy chili oil.

There is no way that I can walk into a restaurant and try a dish without coming home and making it and putting my own spin on it.  I got this trait from my mom.  Whenever we would go out to eat, or over to someone's house she would come home and make the dish and it was better than the one we tried.  And I have to say Sogo Tofu that my dish is more flavorful, but what you do with tofu at your shop is amazing and I'm so glad that you're in my neighborhood!

Ingredients:

1 lb whole wheat spaghetti pasta, cooked and drained
1 cup Bob's Red Mill Textured Vegetable Protein, re-hydrated and drained really well pressing on the solids through a fine mesh strainer
1 to 1-1/2 cups Islands Teriyaki Sauce (I like this teriyaki sauce the best)
1 cup frozen, organic edamame beans, thawed
Spicy chili oil to taste--a little goes a long way--but I like it spicy  (I purchase mine from Sogo Tofu, but you can easily find a jar of Spicy Chili Oil at an Asian market or regular supermarket)
1/2 cup green onions sliced on a bias

Note:  You may want to add more or less teriyaki sauce and edamame once you toss the pasta all together--especially if you let the pasta sit for awhile because it will absorb the sauce.  This dish can be served hot, room temperature or cold.

Method:

• Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain, rinse and drain again, and place in a large bowl
• Re-hydrate textured vegetable protein and drain really well and put in pasta bowl
• Stir in teriyaki sauce, thawed edamame and chili oil to taste
• Plate and garnish with green onions and serve with extra sauce if needed

I served my Spicy Noodle with a side salad of pickled watermelon radish, bokchoy, green onion and cilantro!    

Healthy Fast Food

Every once in awhile I get a craving for fast food.  We live near a Veggie Grill and we'll stop in several times a year, but it is nice to make it at home knowing that it's really not that bad for you.  We don't eat this type of food every month but as the year-end draws near, I feel that I have to get in my fix for all that is bad and start the new year fresh and healthy.  Seriously though--there's not a lot to give up January 1.  Sure maybe I indulge in sweets sometimes, or don't exercise enough, but in terms of our diet we eat a really healthy and balanced diet. 

I made peppered seitan from scratch the other night and it is perfect shaved and served with BBQ sauce on a sandwich.  Really tender and full of protein.  Most people think that seitan is just like eating bread (full of carbs) because it is made with gluten, but all the starch has been removed during the rinsing and kneading process and you are left with pure protein. 

For the BBQ sauce, I whipped up a quick batch using six ingredients.  BBQ sauce is a condiment that you never should buy.  If you have organic ketchup, mustard, apple cider vinegar, molasses and brown sugar in your pantry then you can make BBQ sauce from scratch.  I added a little soy sauce and sriracha for heat.  And what is a BBQ sandwich without coleslaw.  I made mine with shaved green cabbage, shaved Brussels sprouts, green onion, apple cider vinegar, and a little Earth Balance Organic Mindful Mayo.  Super healthy and adds a nice crunch!

Finally, for the fries I love Cascadian Farms Shoe String French Fries made with organic potatoes, canola oil, apple juice concentrate and citric acid.  No artificial flavors or partially-hydrogenated oils.  Just pop them in the oven for 15 minutes and sprinkle with a little sea salt.  

Tonight's dinner was quick, delicious and healthy in terms of fast food and perfect for a once in awhile treat!

Simple...Elegant Christmas Dinner

I have never made homemade seitan before--well not the kneading, resting, rinsing, kneading, rinsing...rinsing, rinsing, etc., type of seitan.  It is very laborious and I'm not certain if it is worth it or not.  The seitan was very flavorful and would be great sliced for sandwiches or served with a fruit and cheese platter, but sliced into medallions the texture was somewhat chewy.  So the "Simple" in my title references all of the other components of the dish, but not the seitan.  It took about 3.5 hours to make the seitan from start to finish!

 
Demi Glace:  Is a classic French brown sauce--one of the mother sauces that I learned to make in Culinary School years ago.  Obviously the French make the sauce with meat bones, but my recipe uses only homemade vegetable stock and it is rich, glossy and delicious.  To make the sauce I added a couple tbsp of olive oil to a sauce pan, along with one cup sliced white button mushrooms and one cup sliced onion.  I cooked these until brown and caramelized and then added several cloves of crushed whole garlic.  I deglazed the pan with about a cup of red wine and added one tbsp tomato paste.  I reduced this down until almost all the wine was evaporated and then added four cups of homemade vegetable stock, along with a sprig of fresh time, a tsp of fresh rosemary leaves, one bay leaf, and a 1/4 tsp of black peppercorns.  I brought the sauce to a boil and reduced the heat to low and simmered until reduced by half.  I then strained the sauce through a fine strainer, pressing on the solids, returned the sauce to a smaller pan and then whisked in a beurre manie (equal parts butter and flour) to thicken the sauce.  Finally, I seasoned with sea salt and freshly ground pepper.   

Sherry Glazed Button Mushrooms:  I used one pound of white button mushrooms, cleaned them with a damp cloth and trimmed the stems. I heated a cast iron skillet and added a couple tbsp of olive oil and sauteed with the tops face down without stirring until golden brown.  I then turned them over and browned the other side.  Once brown I added chopped fresh thyme, rosemary and minced garlic, along with salt and pepper.  I then deglazed the pan with one cup of pale dry sherry and reduced until the mushrooms were coated and all the liquid was evaporated.  If you don't have sherry, any fortified wine will taste great:  Madeira, Marsala or Ruby Port.  

Roasted Garlic Mashed Potatoes:  I used Yukon Gold potatoes, peeled and cut into two inch chunks.  I made a cashew cream with one cup raw cashews and two cups of water blended in a VitaMix until smooth and creamy.  I roasted two whole garlic heads in the oven for about an hour until soft and caramelized.  I squeezed out the flesh of the garlic and added it to the cashew cream and blended again.  I drained the potatoes, mashed, added earth balance butter and added enough garlic cashew cream to create a smooth consistency, along with sea salt and freshly ground black pepper.

Homemade Peppered Seitan:  Back to the kitchen to tweak this recipe further.  Again, sliced thinly and tossed with a BBQ sauce and piled high on a sandwich would be great, but still needs some refinement.

 
I hope that you and yours had a wonderful Holiday!  Until my next post...enjoy!
 

 

Easy Thanksgiving Dinner

Yesterday was probably my easiest and best Thanksgiving ever.  I swore after last year that I would never spend all day (12 hours) in the kitchen...cooking and cleaning.  And as much as I love cooking--it's just not worth it.  My menu yesterday took 4 1/2 hours from start to finish (prep, cooking, eating and cleanup)!  So instead of starting to cook at 8:00am, I slept in, had a relaxing breakfast with my husband reading the paper, surfed the web, played games, went for a walk and then at 1:00pm I started my first prep!  So here's what I served:

• Autumn Wild Rice Salad:  This salad is gluten free.  I used a combination of wild rice, brown basmati rice, red quinoa, diced butternut squash, carrots, celery, sage, thyme, pomegranate seeds and a pomegranate vinaigrette.  I made a similar salad last year using whole grain couscous.  This salad can be served at room temperature or chilled.
• Blue Lake Green Beans with Lemon-Thyme Vinaigrette:  I blanched the green beans in salted boiling water for 1-1/2 minutes and then shocked in ice water, drained and set aside.  I then made a quick vinaigrette with minced garlic, shallots, thyme, whole grain mustard, freshly squeezed lemon juice, white balsamic, grapeseed oil and olive oil.  Just before serving I sauteed the beans with some of the vinaigrette to heat through.
• Smashed Baby Fingerling Potatoes with Garlic & Chive Cream:  This couldn't be simpler--no potatoes to peel...I made a quick roasted garlic-cashew cream sauce (soaked cashews, water, 1 roasted garlic bulb, salt and pepper and blended it together).  I cooked the potatoes in salted boiling water, drained, smashed, added vegan butter, roasted garlic cream sauce and salt and pepper to taste. 
• Roasted Shallot Gravy:  This is a delicious gravy made in 30 minutes using no cornstarch or butter.  I thinly sliced 5 large shallots (about 3 cups), along with 6 oz of sliced cremini mushrooms.  I sauteed them in olive oil for about 10 minutes until caramelized and then added minced garlic, fresh thyme and deglazed with ruby port wine.  I cooked the wine off and added 4 cups of vegetable stock and reduced for 20 minutes.  I blended everything together along with 3 tbsp nutritional yeast and salt and pepper to taste.  
• Field Roast (Celebration): I braised the roast for about 35-40 minutes in a small casserole dish with vegetable stock, fresh sage, fresh thyme sprigs and olive oil.  I browned the top the last few minutes of cooking, sliced to desired thickness and poured remaining broth over top upon serving.

That's pretty much it except that I purchased freshly made cranberry-orange chutney and a vegan pumpkin pie from my work.  As much as I like baking and making pies--it takes too long.  Yes, it is a little bit more expensive, but the time savings is well worth it!  Oh and I can't forget the wine to round out the meal...I served Talbott Kali Hart 2010 Pinot Noir from Monterey.  It complimented the meal beautifully!  

And tonight is another easy cooking night...can't wait to eat the leftovers! Hope you had a wonderful Thanksgiving--I really did! 

Apple & Maple Tempeh Breakfast Patties

Frustrating...I woke up early and decided to make a nice weekend breakfast.  I have never made Apple & Maple Tempeh Breakfast Patties before and so I was measuring and writing down the recipe so that I could post it this evening.  Well, I had a bag of whole grain spelt four (for the pancakes) and a bag of vital wheat gluten (for the breakfast patties) right next to each other on the counter and I kind of lost track how much gluten I added to the patties.  I think that I added a cup, but I could of added some spelt by mistake.  Anyway, the patties had great flavor and texture, but I need to make them again next weekend before I post the recipe.  In the meantime if you're interested in making the whole grain pancakes, here's the recipe.  

Ruby Pearl Couscous with Tarragon-Mustard Cream

This is a beautiful and elegant dish to serve if you're having a dinner party.  I used to serve this entree when I worked as a chef at a restaurant and our customers loved it.  Of course, I used a different protein because I wasn't vegan back then, but this version tastes so much better.  I used Gardein Chick'n Fillets because that is what I had in my freezer, but you can make a herb-panko crusted tempeh, seitan or tofu.

Beets, Tarragon and Mustard compliment each other really well--the flavors are just phenomenal together.  If you have a juicer then making the couscous is really simple.  If not, then you'll just have to do one extra step, but it's still really easy.

Tarragon-Mustard Cream Sauce:

1/2 cup raw cashews, soaked for 4 hours or overnight
1 1/2 cups filtered water
2 tbsp minced shallots
2 tbsp minced garlic
1 tbsp minced fresh thyme
1/4 cup white wine
1/4 cup dry pale sherry
1/2 cup vegetable stock
1/2 cup cashew cream
1 tbsp Dijon mustard
1 tbsp agave syrup
1 tbsp minced fresh tarragon
Kosher salt and black pepper to taste
1 tsp extra virgin olive oil

Method:

• Drain cashews and place in a blender with filtered water and blend on high for 3-4 minutes until creamy.  If using a high-speed blender you do not have to strain.  If not, then strain cashew milk before using, set aside.  You will have extra milk left over...add a little agave and use it with your breakfast cereal.
• Heat a small sauce pan on medium.  Add olive oil, shallots and garlic and cook for about 3 minutes, stirring to prevent burning.
• Add white wine and pale sherry and cook until reduced by half.
• Add vegetable stock, Dijon mustard, agave and bring to a boil, reduce to a simmer and then add cashew cream and cook for about a minute longer until creamy.
• Stir in tarragon and season with salt and pepper to taste.
• Set aside and keep warm.

Beet Ruby Pearl Couscous:
(Serves 2)

1 small-medium beet, washed and also peeled if you don't have a juicer
1 cup pearl couscous
2 1/2 cups filtered water
1 tsp kosher salt
1/4 tsp black pepper
1 tbsp extra virgin olive oil
Note:  If you do not have a juicer then, wash, peel and dice beet.  Place in a sauce pan with water to cover and cook until soft.  Place beet and liquid in a blender or food processor and blend until smooth.  Strain through a fine mesh strainer.  You want to have at least a 1/4 cup beet juice when finished.  Then proceed with the following directions to cook the couscous.

Method:

• Wash beet and place in the juicer.  You want to have about a 1/4 cup beet juice when finished.
• In a small sauce pan, add filtered water, beet juice, couscous and salt and pepper.  Bring to a boil and reduce to a simmer. 
• Cook until couscous is soft and mostly all the liquid is absorbed, stirring frequently to prevent couscous from sticking.  You may need to add additional water.
• Drain couscous really well, but do not rinse.  
• Place back in the pot, stir in olive oil, cover and keep warm.

Other Ingredients:

Protein of choice:  Gardein, Tempeh, Seitan or Tofu
2-3 cups organic baby spinach
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Micro Greens for garnish

Method:

• Cook protein according to package directions, keep warm and set aside.
• In a saute pan, heat olive oil and saute spinach just until wilted.  Season with salt and pepper and set aside.
• To plate, spoon ruby couscous on the plate, top with sauteed spinach, sliced protein on a bias, drizzle with tarragon mustard sauce and garnish with micro greens.
• And serve with a fruity Pinot Noir!

Oktoberfest: Wurst, Kartoffelsalat und Kraut

Tomorrow is the start of Oktoberfest in München Deutschland and it runs until the 3rd of Oktober.  I've never been to München during the actual Oktoberfest, but I can only imagine how fun it would be having experienced the atmosphere of a Hofbräuhaus while vacationing in Germany.

I grew up eating German food, well actually it was referred to as "Pennsylvania Dutch".  My great grandparents, on my mother's side, immigrated to America from the Rheinland in the 1800's and settled in Pennsylvania.  Funny...but as a young girl I always thought that my family was from The Netherlands "Dutch" instead of Germany "Deutsh".  Anyway, growing up I remember my mom preparing potpie, spaetzle, sauerkraut, sauerbraten, funnel cakes and anything and everything pickled, and I've tried to carry on the tradition of serving a German meal on the first day of Oktoberfest throughout the years.           

I've never made seitan sausages before, but they turned out really delicious.  I'm not a big fan of faux meat, but my husband is and so I made these for him.  If you don't want to go through the trouble of making your own sausage, you can always purchase a brand or leave it out all together.  German food is very rich from all the proteins and starches they use in their cuisine.  They balance this by adding acid from vinegar and a sweetness from the sugar.  I prefer my food on the acidic side, but my husband prefers his on the milder side--so you may need to adjust the flavors based on your preference.

Bratwurst Ingredients:

1/2 cup sliced cremini mushrooms
1/2 cup diced yellow onion
2 tbsp minced garlic
1/4 cup textured soy protein
2 tsp dried rosemary leaves, ground in a spice grinder
2 tsp dried marjoram
2 tsp dried sage
2 tsp dried parsley
2 tsp kosher salt
2 tsp unbleached sugar
1 1/2 tsp ground coriander
1 tsp smoked paprika
1 tsp paprika
1 tsp ground nutmeg
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp ground yellow mustard
1/4 tsp cayenne pepper
1 1/4 cup vital wheat gluten
1 1/2 cups vegetable stock
2 tbsp olive oil
Larger Beer/Water for steaming

Method:

• Set up a steamer pot for the sausages. Add equal parts water/beer in the bottom of the steamer.  Do not fill the liquid above the steamer tray.  
• Tear six pieces of aluminum foil to wrap the sausages.  You want them to be about 8"x8" or 10"x8" in size.
• Heat a saute pan on medium, add 1 tbsp olive oil and cook mushrooms until golden brown and all moisture is evaporated.  Add diced onion and garlic and cook until onion is soft.  Transfer mixture to a food processor and let cool.
• Heat vegetable stock to a simmer, remove from heat and pour a 1/2 cup of vegetable stock over textured soy protein to rehydrate.  Let sit covered for 15 minutes.  Drain remaining liquid and press TSP with the back of a spoon to remove any remaining moisture.  Add TSP to the mushroom-onion mixture in the food processor and pulse 10 or 15 times until you have a fine grain.  Do not over mix--you want it to have some texture.
• Whisk spices together in a small bowl and set aside.
• Transfer mushroom-onion-tsp mixture to a large bowl and stir in spice mixture until well combined.
• Next stir in vital wheat gluten until combined and then add 1 cup cooled vegetable stock and stir to combine.
• Divide mixture into 6 equal portions and working with one portion at a time, place the mixture onto the bottom edge of the foil and form into a 4-5" log.  Roll up the foil like a tootsie roll and twist the edges tightly to close.
• Bring the steamer to a boil, reduce heat to medium-high and place sausages on steamer tray.  Cover and steam for 35 minutes.  Remove from heat and let sit for about 5 minutes and then remove.  Let cool for about 10-15 minutes before unwrapping.
• To serve, heat 1-2 tbsp olive oil in a saute pan and cook sausages, turning frequently until golden brown.  Remove and slice on a bias or serve in a bun.

Potato Salad:

2 lbs red potatoes, washed and quartered
1 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup chopped green onion
1/4 cup finely minced parsley
1 tsp yellow mustard seeds
1 tsp Dijon mustard
2 tsp unbleached sugar or agave syrup
1/3 cup apple cider vinegar
4-5 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

• Boil potatoes until fork-tender, about 15 minutes.  Be careful not to over cook--you don't want mashed potatoes.
• While potatoes are cooking heat a saute pan on medium and add 3 tbsp olive oil, mustard seeds and red onion. 
• Cook until onion is soft, about 3-4 minutes and then add Dijon mustard, sugar and apple cider vinegar.  Stir to combine and heat through.  Turn heat to low to keep warm.
• Drain potatoes really well and place in a large bowl.  Immediately pour over warm onion-vinegar mixture and stir to combine.
• Add celery, parsley, green onion and salt and pepper to taste.  
• You may need to add more vinegar or olive oil depending on taste.
• Keep warm or serve at room temperature.

Red Cabbage/Sauerkraut:

1 small head of red cabbage, shredded
1/4 cup red wine
1/4-1/3 cup red wine vinegar
2 tbsp light brown sugar
1 tbsp olive oil
Note:  I'm not a big fan of caraway seeds and so I do not add them to my cabbage.  If you like them then I'd start with adding a 1/2 tsp.  Also, this cabbage is great with diced apples as well.

Method:

• Heat a large saute pan on medium, add olive oil, cabbage and cook for a couple of minutes until cabbage softens slightly.
• Add red wine and cook until wine is evaporated.
• Next add red wine vinegar, brown sugar and salt and pepper to taste and cook until cabbage is cooked and liquid is absorbed.

   

 

 

Herb-Crusted Caesar Salad Sandwich

We had family visiting over the weekend and so instead of cooking we went out to dinner every night.  When they left yesterday, I decided that I wasn't going to the grocery store and would make something for dinner with whatever I had in my freezer and pantry.  So I decided to make a Herb-Crusted Caesar Salad Sandwich.  I used Gardein Chick'n Scallopini because that is what I had in my freezer, but this sandwich would be just as good with herb-crusted seitan, tempeh or extra firm tofu. 

Going out to dinner in the South Bay is a bit of a drag when you're vegan.  Unless you want to eat greasy fried Asian food, falafels, or vegan pizza, your options are really limited.  I wish we had better restaurant options here.  The next time I have family visit, I'm going to cook at home instead of going out to dinner.  At least I know that my food is healthier and definitely a lot better tasting, and my kitchen has a lot more options to choose from!

Herb-Crusted Fillets:

2 cups finely ground bread crumbs, or panko 
1 tbsp finely minced fresh thyme leaves
1 tbsp nutritional yeast
1 tsp crumbled dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup vegetable stock
2 tbsp canola oil
1-2 packages Gardein Chick'n Scallopini Fillets
Note:  Depending on how large your sandwich rolls are, you may need to purchase two packages of the Gardein.  Each sandwich uses about 1-1/2 fillets each.

Method:

• Remove scallopini from freezer and defrost in microwave until softened.  Cover with plastic wrap and press lightly with the palm of your hand to increase size a little bit or roll lightly with a rolling pin.
• Mix bread crumbs with herbs and spices in a bowl and set aside.
• Working one fillet at a time, brush lightly with vegetable stock on both sides and dip in bread crumbs and press lightly to adhere.  Set on a baking sheet until all pieces are coated.
• Heat a saute pan on medium heat, add canola oil and fry until golden brown and crispy on both sides, about 4 minutes each side.  Set aside.

Sandwich Ingredients:

1 recipe Caesar Salad Dressing
1 head organic romaine lettuce, outer leaves removed, chopped, washed and dried
2 large tomatoes, sliced
4 sandwich rolls of choice

Method:

• Prepare Caesar salad dressing and set aside.
• Prepare herb-crusted fillets and set aside.
• Chop lettuce and toss lightly with Caesar dressing, add salt and pepper to taste.
• Toast sandwich rolls and smear both sides with a little dressing.  Slice fillets in half or in strips and place on bottom half.  Top with dressed lettuce and sliced tomato.
• I served mine with a side salad of baby spinach, tomatoes, and balsamic vinaigrette.  Delicious! 

July 4th BBQ Dinner

As I'm sitting here typing this post, I can hear all the fireworks, the grand finale actually, and so it's almost over...but Happy 4th everyone!  

I love cooking on the 4th of July and I really hope that you'll try these recipes, not just on a holiday weekend, but anytime during the summer!  And once you make the BBQ Sauce, you'll never purchase another bottle again!  I always have it on hand in my fridge.

BBQ Sauce:

1/2 cup bourbon whiskey
1/2 cup apple cider vinegar
1/3 cup dark brown sugar
1/4 cup molasses
1/4 cup agave syrup
1/4 cup worcestershire sauce
1/4 cup prepared yellow mustard
2 tbsp minced garlic
2 tsp smoked paprika (pimenton)
2 tsp ground cumin
1 tsp allspice
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
1 24oz bottle of organic ketchup

Method:

• In a medium sauce pan, reduce whiskey by half.
• Add all other ingredients, except for ketchup, and simmer for about 10-15 minutes for garlic to soften and flavors to combine.
• Add ketchup, stir to combine and heat through.
• Remove from heat and set aside.

BBQ Baked Beans:

1 cup navy beans, soaked overnight
1 cup pinto beans, soaked overnight
1 cup lite beer
1/2 cup filtered water
1 medium onion, diced small
4 cloves garlic, minced
3/4 cup BBQ sauce (see above)
1/4 cup molasses
1/4 cup apple cider vinegar
2 tbsp agave syrup
2 tbsp worcestershire sauce
1 tbsp dry mustard
2 tsp kosher salt
1 1/2 tsp smoked paprika (pimenton)
1 tsp ground cumin
1/2 tsp ground ginger
1 bay leaf
1/2 tbsp canola oil

Method:

• Preheat oven to 325 degrees.
• In two separate sauce pans, cover beans with water and cook until tender, about one hour.  Let beans cool in liquid while preparing other ingredients.  Drain beans and set aside.
  
• In a small saute pan cook onions and garlic until tender about 5 minutes, being careful not to burn.
• In a large bowl add all other ingredients, cooked onions and garlic, and drained beans.  Stir to combine and place in a casserole dish.  
• Cover with foil and and bake in the oven for 3-3 1/2 hours until liquid is absorbed and beans are tender.

 
Roasted Corn & Jalapeno Cornbread:

1 cup fine yellow cornmeal
1 cup unbleached flour
1 1/2 tsp baking powder
1 tsp salt
1 cup organic soy milk, plain
1 tsp white wine vinegar
2 tbsp organic unbleached sugar, or agave syrup
6 tbsp canola oil
1 1/2 tsp Ener-g Egg Replacer (plus 2 tbsp water)
2 tbsp minced jalapeno, seeds removed
1 ear of corn, roasted, kernels removed from the cob

Method:

• Preheat broiler or grill and roast corn until slightly charred on all sides.  Let cool, remove kernels from cob and set aside.
• Spray a 9" cake pan with canola spray and set aside.
• Sift dry ingredients together in a medium size bowl.
• In another bowl add vinegar to soy milk and let sit for about 10 minutes.
• In a small bowl whisk together egg replacer and water until frothy.
• Add all wet ingredients together and then add to dry ingredients, stirring with a spatula until combined.
• Pour ingredients into prepared cake pan and bake for about 30 minutes at 325 degrees until cake pulls away from the pan, and a toothpick comes out clean.
• Right before serving, brush top with butter and place under the broiler to brown slightly.

BBQ Soy Curls Sandwich:

1/2 - 3/4 package Butler Soy Curls, rehydrate according to package directions
1 cup BBQ sauce to moisten, more or less
4 Toasted whole grain rolls
Note:  If you don't have Soy Curls, you can use Seitan or Tempeh instead.

Broccoli & Carrot Slaw:

3-4 cups shredded broccoli (or cabbage), I purchase it already shredded at Trader Joe's
1 large carrot, peeled and shredded
1 tsp celery seed
1 tsp garlic powder
1 tsp onion powder
1/2 cup Vegenaise (more or less depending on consistency)
Juice of 1 lemon
Kosher salt and black pepper to taste

Roasted Corn with Tarragon Butter:

1 large shallot, minced
3-4 garlic cloves, minced
1 tsp fresh thyme, minced
1/4 cup Pernod (optional), or water
8 oz softened Earth Balance Vegan Buttery Sticks
2 tbsp minced fresh tarragon
Kosher salt and black pepper to taste
4 ears fresh white or yellow corn on the cob, shucked and roasted under a broiler or on a grill until lightly charred.

Method:

• Add shallot, garlic and Pernod to a small sauce pan and cook on low until Pernod has evaporated and shallots are soft.  Let cool to room temperature.
• Add all ingredients to a bowl and mix to combine.  Season with salt and pepper. 

Watermelon Granita:

 

1 small seedless watermelon

1/3 cup agave syrup

1/2 cup filtered water

Fresh mint leaves

Method:

• Remove rind and dice watermelon and place in a food processor and blend until smooth.  Strain through a mesh strainer.  You should have about four cups of watermelon juice.
• Add agave syrup and water to juice and stir to combine.
• Pour into a 10x13 casserole dish and place in the freezer.
• Every hour remove from freezer and break up ice with the prongs of a fork until it resembles shaved ice.  Takes about 4 hours from start to finish.

To drink, I served Green Tea Lemonade with agave syrup, lemon juice and sparking water.