Spaghetti and Chik'n with Mushroom Marsala

Marsala is one of my favorite sauces of all time, and while it's traditionally served with chicken (or even worse, veal), I think it's perfectly delicious over a Quorn or Gardein cutlet and some pasta. The following recipe is for approximately one serving, so you can double or triple it accordingly. The measurements are not 100% exact, as this is really about taste and not precision. If you like more wine or less salt or whatever, feel free to experiment.

About 2 tbs. butter (plus 1-2 more to make a beurre manie if you need it)

About 2 tbs. flour (plus 1-2 more, see above)

3-4 tbs. olive oil, divided (1 for the mushrooms and 2-3 for the cutlet)

1/4 cup Marsala wine (substitute Port if you need to, it'll turn out ok)

1/2 cup vegetable broth or Imagine brand "No-Chicken" broth

Salt and pepper to taste

1-2 handfuls sliced baby portabello or white mushrooms

1 shallot or 1/2 small onion, chopped

1 clove garlic, minced

1 Quorn "Naked" or Gardein cutlet, defrosted

1 egg, beaten

1 plate piled with flour (for coating the cutlet)

1 serving of cooked spaghetti or linguine

In a skillet, heat olive oil over medium heat and saute the onion/shallot, mushrooms, and garlic until just softened. While that cooks, I like to begin the sauce.

In a saucepan, start making a roux by whisking the butter and flour together over medium-low heat. When it begins to brown, whisk in the broth and the wine...don't let the roux get too dark or burnt, but let it turn a nice golden color before adding the liquid. Season with salt and pepper to taste. Let the sauce simmer on low heat for a minute or two so the alcohol cooks off, then add more wine if you want a stronger Marsala flavor, or more broth if you think it's too overpowering already. Add the softened mushrooms and onions. If the sauce needs thickening, make a beurre manie by smashing together equal parts softened butter and flour (in this case start with 1 tbs. of each) and stirring it in. Let it simmer on low for a few minutes and it should thicken up nicely.

Using the same pan you used for the mushrooms in, heat 2-3 tbs. olive oil. Dip the defrosted cutlet in beaten egg, then roll it in flour. I like to repeat this step for an extra crispy crust but it's up to you. Fry the battered cutlet on both sides until evenly browned.

Serve sauce and cutlet over pasta. Add a side of asparagus or some other vegetable to complete the meal. Voila!

Sorry I didn't take this photo until I'd eaten half of the Quorn!

Trying out Tempeh - Tempeh and Vegetable Stir Fry with Mango

I almost always use tofu when I make a stirfry, but for lunch today I decided to switch it up and try tempeh. Well, honestly, we didn't have any tofu but we did have three packages of tempeh sitting in the fridge waiting to be eaten, and I've been meaning to figure out what to do with it since I'm still very much a tempeh newbie. I was pleased with the results, as tempeh acquires a nice smokey flavor when you saute it, which adds an interesting dimension to this sweet and sour dish that tofu wouldn't have.

Mango Tempeh Stir Fry with Vegetables

1 8oz package tempeh, cut into cubes

1 small onion, sliced

2 carrots, peeled and chopped into diagonal rounds

1 small mango, peeled and chopped into bite-sized pieces

1 red or orange pepper, sliced

Pinch of salt

1-2 tbs. olive oil for sauteing

Sauce:

About 6 tbs. soy sauce

2 tsp. ketchup

2 tbs. + 1 tsp. maple syrup or brown sugar

2-3 tsp. Sriracha chili sauce (depending how much spice you like)

1 tbs. Mirin (Japanese rice wine)

3  cloves garlic, finely minced

1-2 tsp. ginger, finely minced

2 tbs. olive oil or canola oil

About 10 tbs. water

1 -2 tbs. Blue Dragon chili mango dipping sauce (optional, but ads a great  flavor to compliment the fruit in the stir-fry. If you don't have any, adding a few tbs. of mango juice or any sort of sweet chili sauce would work)

1 heaping tsp. cornstarch dissolved into about 3 tbs. water

 

In a saucepan, heat the oil and add the minced garlic and ginger. Keep the heat very low to start. Add the soy sauce, water, syrup, ketchup, mirin, mango chili sauce, and Sriracha. Stir well with the heat on medium-low. Taste the sauce and make adjustments if you'd like, adding more syrup, soy sauce, or water if necessary. Once the flavor is to your liking, add in the cornstarch-water mixture and stir well. Turn up the heat a bit to aid thickening, then reduce the heat to a very low simmer to keep it warm.

In a skillet, heat oil over medium heat. Add the carrots and peppers first, letting them cook for at least half a minute before adding the onions. When the onions begin to soften, add the tempeh cubes. Cook until tempeh begins to brown, then add the mango. Saute for 1-2 more minutes, then turn off the heat and the sauce into the skillet. Toss to coat, then serve mixture over warm brown rice. 

Here's a lame cell phone picture I took right before devouring this!

Best Sandwich Ever

Though I can't take credit for the idea, this is totally the most delicious vegetarian sandwich combination you'll ever have. I used to get it at a sandwich shop called Darwin's in Cambridge, Mass, but when I got sick of paying $8 for one portion, I decided to buy all the ingredients so I could re-create it at home. The only difference is the original sandwich incorporates huge, thin slices of carrot. If you can find a giant carrot somewhere and slice or peel it diagonally, definitely do it. I just leave it out because there's a lot going on here already.

The At-Home "Hubbard Park"

Sliced crusty bread (ciabatta, sourdough, French, or pretty much anything other than traditional sliced sandwich bread will do)

Honey Dijon mustard, preferably a little spicy*

Thinly sliced tomato

Thinly sliced green apple

Sprouts of your choice (alfalfa, clover, or pretty much any kind will do. I actually used pea shoots tonight because it's all I had on hand)

Plain hummus**

Thinly sliced cheddar cheese (optional, if you want a vegan version)

Sliced avocado (make sure it's ripe or it's just going to suck!)

* I didn't have an adequately flavored mustard in the fridge, so I mixed Dijon mustard, honey mustard, and a little horseradish mustard to acheive the right sweet and spicy ratio.

** I made my own hummus by blending a can of chickpeas, the juice of one lemon, 3 cloves of garlic, a liberal drizzle of olive oil, salt, and pepper in a food processor until smooth.

Spread hummus on one slice of bread and honey mustard on the other. Layer all the other ingredients in between in whatever way you want, but it helps to smash the avocado into the bread a little bit first so the rest of the veggies/fruit will stick to it.

This can be kind of hard to eat with all the ingredients trying to slip out as you bite into it, but believe me you'll want to get this sandwich into your face at any cost!

Less Meat = Stronger Bones, For Your Health!

Sorry this entry doesn't contain any recipes, but I wanted to share some information I learned, just in the interest of encouraging people to eat more vegetarian and vegan meals.

Bones are made from the stuff that your muscles don't like - the junk that your muscles throw out!

Here's an interesting article about diet and bone health. In case you don't want to read it (I don't blame you, it's pretty long) it basically says that calcium isn't as big of a deal as the meat and dairy industries want you to think it is. Not that it isn't helpful, but fruits and vegetables are much more beneficial when it comes to maintaining bone density. In fact, countries where people eat less meat/dairy and do not take calcium supplements have much lower rates of bone fracture than we do in the US.

While animal protein and dairy contain calcium, these foods also make your blood more acidic. In an attempt to balance your blood's PH level, your body leeches the alkaline it needs (in the form of calcium) from your bones to neutralize the acid. So, basically, "it's like taking one step forward and two steps back." Eating fruits and vegetables is an effective way to balance your blood's PH level, but if you eat animal protein, you need around five servings per day to maintain ideal blood alkalinity. If you take most or all of the meat/dairy out of the equation, every serving of fruit or veggies you eat goes towards enhancing your bone density (and your overall health), instead of first counter-acting the negative effects of meat.

Unfortunately, grains also lower your blood's PH - but at least it's to a lesser extent. Two servings of fruit/veggies can neutralize one serving of grains, whereas it takes three to neutralize one serving of animal protein.

The moral of the story is, our bodies will probably fall apart no matter what, but by cutting back on meat, fish, and dairy (or cutting it out completely), you might be less likely to need a titanium hip some day...or one of these.

Cheesy "Chicken" Noodle Casserole You Can't Not Love

As a lover of vegetarian comfort food, it was crucial for me to turn the tuna noodle casserole I loved as a kid into a delicious, veggie-friendly dish. For this recipe, I replace the fish with fake chicken, but in the past I've used chickpeas with pretty decent results.

It may be almost summer (not exactly casserole season), but when I get a craving for this, I can't help but indulge it. Good thing it's so tasty (there's cheese and potato chips on top, for god's sake, how could it not be?) because I'll be eating it for breakfast, lunch, and dinner until it's gone!

Cheesy "Chicken" Noodle Casserole

1 bag egg noodles

1 can (10 3/4 oz) condensed cream of mushroom soup

1/3 cup low fat milk

1/2 bag (about 8 oz) frozen peas

1 can (5 oz) sliced water chestnuts (I like to chop them up into even smaller pieces but you can leave them as-is if you want)

1 cup potato chips

1 cup shredded cheese (I used a mix of cheddar and Whole Foods Parmesan blend, but you can use whatever you have around)

4 Quorn Naked Cutlets, defrosted

2 tbs. olive oil 

Salt and pepper to taste

Preheat oven to 350 degrees.

Prepare noodles according to bag directions and set aside. In a large skillet, heat olive oil over medium heat and cook Quorn cutlets until lightly browned. While they are still in the pan, cut the cutlets into bite-sized chunks and season with salt and pepper to taste. Turn off heat and set aside.

In a large casserole dish, add milk, soup, and noodles. Mix to combine thoroughly, then add water chestnuts, peas, and about 1/4 of the cheese. Mix until the ingredients are evenly distributed. Put in the oven and set a timer for 25 minutes.

While the casserole bakes, place potato chips in a plastic baggy and crush them up using whatever heavy object you have laying around. You don't want to pound them into oblivion, but you don't want any big, jagged pieces either.

When 25 minutes are up, sprinkle a layer of shredded cheese on the casserole, followed by the crushed chips, then the rest of the cheese. Continue cooking for an additional 10 minutes or until heated through.

The leftovers will keep for a few days, but I like to sprinkle some more cheese on each portion before heating in the microwave.

The Best and The Worst of Fake Meat

Here's an article I wrote for my mom's blog (target audience: veggie newbz) but it's relevant for mine as well. Enjoy!

As a vegetarian, I don't really miss meat. But I do miss the sauces and toppings that come with it! Marsala, Parmesan, Picatta, Alfredo, Teriyaki, Stroganoff, Curry - these delicious dishes are always associated with meat, but they don't have to be. Tofu is always a great choice, but there are plenty of other meat alternatives with fairly accurate flavors and textures that hold up well during cooking and allow you to recreate your favorite dishes in a way that's better for your body and the planet. Here you'll find my take on some popular vegetarian/vegan brands and products so you can choose the perfect option for your own meatless meals.

Gardein - A fairly new addition to the fake-meat family. As far as nutrition goes, it's one of the healthiest meat substitutes - simple ingredients, low fat, and packed with protein. Plus it's vegan, so if you're looking to go eggless and dairy-free, it's a decent option. The downside is its rubbery texture, which makes it not only less realistic, but less enjoyable. The chewiness would be easy to overlook, but, unfortunately, the flavor also seems little off; honestly, I couldn't get through an entire Santa Fe Good Stuff chik'n cutlet thanks to its odd aftertaste.

Quorn - My absolute favorite as far as taste, texture, and versatility. I've been impressed with every product I've tried, from the Chik'n Nuggets to the Meatless Meatballs to the Turk'y Roast (which renders Tofurky obsolete on my Thanksgiving menu). You can use Quorn Naked Cutlets or Chik'n Tenders in just about any recipe and they hold up about as well as the real thing. I've even fooled meat eaters with their surprisingly realistic Chik'n Nuggets. Quorn products are also soy and gluten-free, for those chefs with those allergies. This may sound too good to be true, but there's a strange controversy behind one of the ingredients. Quorn has come under fire for its deceptive marketing - implying that their products are mushroom-based, when really they are made of "mycoprotein" which is, in simple terms, derived from fermenting some sort of fungus in a big vat. It's easy to understand why their PR department decided to play the mushroom card instead - but it isn't completely honest. As far as anyone knows, mycoprotein is totally safe to eat, and its production has much less of an impact on the environment than meat or even soy. I consume it in large amounts and would encourage others to do the same!

LightLife - With so many products to choose from, LightLife has a meatless substitution for almost any recipe you can dream up. And most of them are super tasty. I'm a huge fan of their Italian Style Smart Sausages, which make a great addition to pasta dishes or even crumbled on top of a pizza. Their Chick'n and Steak Style strips are among LightLife's weaker offerings, as they can break apart and stick to your pan while cooking. Quorn holds up much better in those situations - but LightLife strips are vegan while Quorn contains egg. The Smart Bacon is decent, but lacks the distinct smokey flavor that makes some other fake bacons great. As far as deli meat alternatives, the turkey style is the least accurate and least appealing, while the ham and bologna are great sandwich stuffers. Smart Ground protein crumbles are extremely versatile and a staple in my fridge, great for Bolognese, veggie shepherds pie, or adding to plain old mac and cheese).  And now, the darker side of Light: LightLife itself seems a responsible company, using their website to portray a "green" image, but they are owned by ConAgra Foods, a company with questionable ethics and practices.

Yves - While some health food brands are divisions of larger companies with unfortunate business practices, Yves is owned by Hain-Celestial Canada, a company dealing only in healthy, natural, organic, and specialty products. If you're looking for a more socially and environmentally responsible company, Yves is for you. Plus their fake-meats are tasty - and lots of them are vegan. Most of their products, such as the deli slices and Meatless Ground are comparable to LightLife's, and their veggie dogs are plump and delicious. I like to throw their Meatless Pepperoni slices onto store bought pizzas for an added kick, though they're a bit flimsy and don't taste too realistic. Yves Herb Chicken Skewers suffer from the same rubbery texture as Gardein's, but to a lesser extent.

Tofurky - Perhaps one of the most recognized names in fake meat, their product list extends far beyond their vegetarian Thanksgiving turkey substitutes. In fact, the Tofurky itself is probably this brand's weakest offering. I particularly enjoy their plump Franks and slightly spicy Kielbasa sausages, and I hear the Beer Brats are delicious. Their deli slices are great in sandwiches - as long as you load up on condiments - and they're vegan to boot. Tofurky is owned by Turtle Island Foods, a generally good and responsible company which strives to be environmentally friendly. They use organic ingredients whenever possible and oppose GMO's.

Morningstar Farms - With their frozen Chik'n Patties, burgers, and breakfast "meats" found in most grocery stores across the country, Morningstar is often one of the first brands a newly converted vegetarian reaches for in their quest for satisfying meat substitutes. But despite their fresh, healthy image, Morningstar products are really anything but. Most of their products, while tasty, contain artificial flavors and additives that healthy vegetarians ought to avoid. Though I admit their fake bacon is delicious (it even has imitation white marbling to mimic the look of the real thing), I rarely buy it because it doesn't suit a healthy, all-natural lifestyle. Considering all of the great alternatives listed above, I encourage chefs to avoid Morningstar.

Turn this stupid Wild Mushroom and Black Truffle Flatbread into an awesome pizza.

When I first saw Wild Mushroom and Black Truffle Flatbread in the Trader Joe's freezer section I thought "wow that sounds delicious." But honestly, it was a little underwhelming. Actually a lot underwhelming. It's flavorful, but one-dimensional. It lacks an acidic component necessary to counterbalance the truffles, and there are no toppings (well except for the brown mushroom puree and stingy sprinkling of mozzarella) to make it more substantial. My mom keeps saying "it's a flatbread, it doesn't have the same qualities as a pizza." Well too bad, I want it to be a pizza.

Also, I call it stupid because the cooking time listed on the box is completely wrong. It varies depending on your oven, but I almost need to double what they recommend just to get the crust cooked through. While I'm on the subject, Trader Joe's cooking directions are always wrong and should only be followed if you like eating raw/cold food.

Here are the toppings I add that perfectly compliment the existing truffle flavor. You don't need much of each, since the flatbread is pretty small.

Thinly sliced vine tomatoes or halved cherry tomatoes (this ingredient is crucial, I don't even enjoy the flatbread without this tangy addition)

Thinly sliced white onion

Sliced white mushrooms (white mushrooms are pretty unassuming and won't make the existing wild mushrooms/truffle flavor too strong, they're mainly for texture)

2-4 cloves roasted garlic, sliced*

Handful of arugula leaves

Extra mozzarella cheese, if you want

* You can use roasted garlic from a jar, or make your own. I used Christopher Ranch fresh roasted garlic.

Preheat oven to 425 degrees. Arrange everything but the garlic and arugula evenly on the frozen flatbread. Set your oven timer for 10 minutes, then check the progress. It probably won't be done, but maybe your oven runs hotter than mine. Let it bake another 4-6 minutes, then add the arugula and roasted garlic on top. Bake an extra minute or two - the arugula will shrivel but don't let it disintegrate.

Here's what the flatbread looks like without any help:

And here's mine:

No contest, right?? 

Oh, and it's supposed to feed a couple people, but I slice it into quarters and eat 3/4 in one sitting. Whatever.