Stuffed Baby Artichokes, Lion's Mane Mushrooms, Eggplant Roll-ups, Chorizo Seitan Sausages, Savory Mini-Cheesecakes

Dinner 4/10

Stuffed Baby Artichokes

Lion's Mane Mushrooms

Eggplant Roll-ups

Chorizo-styled Seitan Sausages

Savory Mini-Cheesecakes over Salad

Kind-of, sort-of, tapas. Little bites for sure...



To start with, take 2 on the savory mini-cheesecakes (adapted from Jacques Pepin), with a wee bit of baking powder added to puff up the souffle -- they didn't sink much at all this time around. The taste was even better on the second try (parsley, nooch, shallots, soft tofu), with more microplaned Gouda-style Sheese inside.



They were placed on top of a simple arugula salad, with the vinaigrette, helping to cut through the richness of the cheesecake.



The chorizo seitan sausage are a riff on Julie's sausages, with roasted red bell pepper, smoked paprika, cumin, cannellini beans and vital wheat gluten. The important change was to puree all of the ingredients and then add in the vital wheat gluten. We also spent some time developing the gluten (i.e. slapping the hell out of it) and it made a big difference on the texture, which was very consistent -- no lumps or chunks -- and it had a great mouth feel -- not spongy or rubbery.

After steaming for 40 minutes, they were unwrapped, and cooled in the fridge for a couple of hours to firm up. When it was time to cook them, we first smoked them in mesquite wood for 20 minutes, then they were sliced on the bias and pan-fried with olive oil. The end result was a very complex flavor profile, that we'll be repeating in the future.



The baby artichokes were steamed and stuffed with mixture of light sauteed minced parsley, garlic, lemon juice, olive oil, salt and pepper.



The eggplant roll-ups consisted of Japanese eggplant cut into 1/4" thick slices, which were smoked for 20 minutes along with the sausages, then grilled. The filling was soyrizo, pan-fried in olive oil with a little shallot, which was spread on the eggplant slices, and rolled-up.



...and finally, the Lion's Mane mushrooms (a.k.a. Pom Pom Mushrooms). Sauteed with a little olive oil, pepper and a tiny splash of tamari for maximum umami.

Tags: artichokes, lion's mane mushrooms, mushrooms, eggplant, seitan, tapas, vegan, food, dinner, tofu666

Vegan Iron Chef

As you can tell, we've been cooking a lot of mushrooms lately, and here's the reason why...

The (not-so-) secret ingredient is Mushrooms (from Killbuck Valley in Burbank, OH). There's going to be eight teams competing, each serving three courses -- appetizer, salad and entree.

With that in mind, here's some of the ideas we've been kicking around -- all of recipes will be available after the show.

Appetizer

For the appetizer section, we're going with a Trompe l'Oeil theme: Mushroom Cupcake, Lollipop and Parfait. The cupcake is savory, the frosting is a smoked mushroom and red wine pate that has agar agar added, then refrigerated until it sets, and then pureed again and piped onto the cupcake. The lollipop is a smoked portobello with a miso/cola bbq sauce. The soup is smoked cremini mushroom soup alternating with a potato and celery root soup.



A close-up of the mushroom cupcake




Salad

The thought here was small, medium and large / raw, raw & cooked, cooked




A close-up of the raw portobello roll



A close-up of the rice paper mushroom roll


A close-up of the cremini and cannellini bean salad in boston bibb lettuce cup



Entree

For the last plate we're going with Mushroom, Lentil and Gardein* filled Crepes with a smoked mushroom sauce, Mushroom Gratin with Teese, and a third mushroom part TBA.

* the Gardein is being supplied by Chef Scot Jones from The Vegiterranean restaurant in Akron.

Tags: vegan iron chef, mushrooms, kent, ohio, kent state, vegan, food, dinner, tofu666

Lion's Head Soup, Compressed Papaya, Mango and Avocado Salad

Raw Food Wednesday 4/08

Lion's Head Soup
(recipe below)

Compressed Papaya, Mango and Avocado Salad
(recipe below)

Lion's Head Soup
(Serves 2)

A raw riff on a Chinese classic, this dish emphasizes the harmony of the bok choy, the earthy flavor of carrots in the broth and the luxurious mouthfeel of the cashew and zucchini meatballs

Cashew and Zucchini Meatballs
(makes approximately 12-16 pieces)

1/3 cup zucchini, minced
1/3 cup cashews
1/4 cup red bell pepper, minced
1/4 cup celery, minced
1 tsp. garlic, minced
1/2 tsp. ginger, freshly grated
1 tsp. scallions, minced
1 tsp. szechuan pepper, freshly crushed

Pulse in a Vita-Mix until the cashews begin to break down into very small pieces, but not so much that they turn into butter.

Shape the mixture into balls about 1" in diameter. Dehydrate for 8 hours at 105F, rotate after 4 hours.

Bok Choy

2 head of Baby Bok Choy, leaves separated (at least 12 leaves of equal size)
1 tsp. nama shoyu
2 tsp. olive oil
pepper to taste

The baby bok choy is marinated with olive oil, nama shoyu and pepper and put in the dehydrator for 30 minutes at 105F



Soup

4 medium carrots, (roughly 7") peeled, juiced
1 medium daikon, (roughly 7") peeled, juiced
1/2 tsp. nama shoyu
1 tsp. olive oil
1/2 tsp. ginger, freshly grated
1 tsp. white miso
1/4 tsp. fennel seed, freshly ground
1/8 tsp. cinnamon, freshly ground
1/8 tsp. szechwan pepper, freshly ground
1 clove, freshly ground
salt & black pepper to taste

Juice the carrots and daikon. Grind the fennel, cinnamon, szechwan pepper and clove together. Puree together with the remaining ingredients, check for seasoning.

Assembly

Place six pieces of the Bok Choy in a wide, shallow bowl, alternating the green leaves and white parts. Place a meatball on each of the bok choy pieces. Pour the carrot broth over the bok choy. Garnish with scallions or cilantro.




Compressed Papaya, Mango and Avocado Salad
(makes 4 pieces)

The compressed salad is basically the same as a fruit terrine -- the trick is to use a rectangular mold (we used a sushi rice block mold) -- but any rectangular mold will work, just line it with plastic wrap.

1/2 papaya, peeled, sliced into roughly 1" x 3" pieces
1 champagne mango, peeled, sliced into roughly 1" x 3" pieces
1 avocado, peeled, sliced into roughly 1" x 3" pieces

Lime Vinaigrette

1 tbs. lime juice
2-3 tbs. olive oil
salt and pepper to taste

Juice the lime, add a pinch of salt and pepper, and whisk to dissolve. Whisk the olive oil into the lime juice, until emulsified. check the balance and seasoning.

Brushing each piece with of the thinly sliced papaya, mango and avocado with the lime vinaigrette and Layer in the mold overlapping as needed. Pay special attention to the bottom layer and corners for stability.

Wrap the plastic over the top of the salad. We had previously cut out a piece of cardboard that matches the opening of the mold and wrapped it in aluminum foil. We added a little weight on top of the mold -- a large head of cabbage balanced on top works well -- and refrigerated for 2 hours...



Then we cut it while it was still wrapped in the plastic and then gently removed it afterward.

Tags: raw food wednesday, raw food, raw, mango, papaya, avocado, bok choy, salad, soup, menu, vegan, food, dinner, tofu666

BBQ Tofu, Baked Potato, Collard Greens

Dinner 4/07

BBQ Tofu

Baked Potato

Collard Greens

The BBQ sauce is a test recipe for Isa Chandra's next cookbook, so we can't give out the recipe -- but it's a very good KC style bbq sauce. We smoked the tofu with mesquite wood and served it along with some slow cooked collard greens and a baked potato. Just about right for a Tuesday night...

Tags: bbq, tofu, collard greens, potato, vegan, food, dinner, tofu666

Tapas: Patatas Bravas "Abacus", White Asparagus with Pimenton Sauce, Braised Fennel and Soyrizo, Braised Chard and Mushrooms, Sopa de Ajo

Dinner 4/04

Patatas Bravas "Abacus"

White Asparagus with Pimenton Sauce

Braised Fennel and Soyrizo

Braised Chard and Mushrooms

Sopa de Ajo
Garlic Soup

Yep, I went off the deep end with the tapas tonight -- the "patatas bravas abacus" may go down as the nadir of combining sous-vide cooking with funny shapes. ;)



The potatoes were scooped out with a melon baller, put in the bag with 1 tbs. earth balance soy margarine, pinch of salt & pepper, pinch of smoked paprika and 1 tsp. sherry vinegar. The were cooked at 83C for 2 hours, chilled in an ice bath for 5 minutes



To achieve the "abacus" part of the title, we alternated the sous-vide potatoes (which were quickly rolled around in olive oil, with additional sherry vinegar and smoked paprika) with red bell pepper squares which were cooked with olive oil, garlic, salt, pepper and smoked paprika.



The sous-vide white asparagus was straight ahead -- peeled, added olive oil, garlic, salt, white pepper and a wee bit of sherry, cooked at 83C for 40 minutes, chilled in an ice bath for 5 minutes

They were then quickly heated in a pan with olive oil and served with a pimenton sauce (one red bell pepper roasted, 1 tbs. olive oil, 1 tsp. sherry vinegar, pinch of salt, pepper, 2 tsp. smoked paprika, and one small slice of toasted baguette, pureed together in the vita-mix)



The other two plated dishes consisted of a conventional braise of cabbage and soyrizo as well as chard and mustard greens with cremini mushrooms, but of course, I had to go and plate them with ring molds to keep up with the "funny shapes" theme ;)





The Sopa de Ajo is just a quick soup of sauteed garlic, a bit of smoked paprika, some toasted bread, salt, pepper, water and veg stock.

Tags: tapas, cabbage, soyrizo, mushrooms, mustard greens, chard, potatoes, red bell peppers, pimento, soup, sous-vide, white asparagus, vegan, food, dinner, tofu666

Roasted Tofu and Jerusalem Artichokes with Preserved Lemon, Couscous, Apple, Raisin and Grated Carrot Salad

Dinner 4/03

Roasted Tofu and Jerusalem Artichokes with Preserved Lemon

Couscous

Apple, Raisin and Grated Carrot Salad

While we've made this adaptation of a Martha Stewart dish many times in the past, we did a little Mediterranean twist with couscous as a base, combined with a bit of preserved lemons that we made late last year that are still hanging in there. Here's the side view...



... and coming out of the oven.



To complete the meal, we made a refreshing Apple, Raisin and Grated Carrot salad.

Tags: tofu, martha stewart, apple, raisin, carrot, salad, jerusalem artichokes, couscous, vegan, food, dinner, tofu666

Lion's Head Casserole (two ways)

Dinner 3/29

Lion's Head Casserole (two ways)

An old-school Chinese dish, re-imagined. Our meatballs were a mix of minced tofu, minced veggies, spices and wheat gluten to hold it all together, which were then deep fried. The broth is veg stock, sherry, tamari, szechwan pepper. The baby bok choy were slowly cooked in the wok. Next time we make it we should have a comprehensive recipe...



Further down the rabbit hole -- a condensed version with the baby bok choy wrapped around the meatball, with broth in the spoon. I sense a future appearance at a catering gig ;)

Tags: baby bok choy, tofu, wheat gluten, szechwan pepper, vegan, food, dinner, tofu666

Lentil, Mustard Greens and Seitan Stew, Polenta and Basil Mayo, Grilled Romaine Salad with Roasted Beets

Dinner 3/28

Lentil, Mustard Greens and Seitan Stew

Polenta with Tomatoes and Basil Mayo

Grilled Romaine Salad with Roasted Beets

We've been picking up the outstanding mustard greens almost daily from Bill in Rootstown via Kent Natural Foods in Kent -- it's tough to pick a favorite between his mustard greens and chard, but we'll happily use both as long as they're in season ;)

The grilled romaine salad has become as ubiquitous as the lentil stew for quick weeknight or weekend meal. 15 minutes in the pressure cooker are all the lentils need which is plenty of time to grill the romaine, make the dressing and fry the seitan, onions and garlic. The beets were roasted in advance, so they only needed to be sliced and placed on top.



The polenta starts with 1 cup of fine cornmeal whisked into 3 cups of boiling water seasoned with 1 tbs. of salt. From there we turn down the heat to low and make it like risotto, adding an additional 3 cups of water, 1/2 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally we add 1 tbs. of soy margarine, 1 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 5 minutes, and check for seasoning.

Add the sliced and salted tomatoes, mix basil/vegenaise in any proportion you'd like and you're good to go...

Tags: lentil, mushrooms, mustard greens, chard, romaine, beets, polenta, tomatoes, basil, vegan, food, dinner, tofu666

Raw Food Wednesday: Chiles Rellenos with Mole Sauce, Enchiladas with Queso Fundido, Avocado Salad

Raw Food Wednesday 3/25

Chiles Rellenos
(recipe below)

Mole Sauce
(recipe below)

Enchiladas with Queso Fundido
(recipe below)

Avocado Salad

We got a good deal on some organic red bell peppers, so this seemed like the best way to utilize them for Raw Food Wednesday...

Chiles Rellenos (makes 6 pieces)

2 red bell peppers

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 carrot, small dice
1/2 jalapeno, minced
1 tsp. Mexican oregano
1/2 tsp. black pepper
1 tbs. nama shoyu
1 tsp. cumin seed
1/4 tsp. cayenne
1 tbs olive oil

1/4 cup water

Cut each pepper into three or four sections, depending on the pepper. Try to keep the stem on if possible, but clean out all of the seeds and trim any extra white sections inside. Save any leftover pieces of pepper for the mole, below.

Soak the pumpkin and sunflower seeds for 30 minutes, drain and add the rest of the ingredients in the vita-mix and process until well blended. You made need a little extra water, but the consistency should be fairly spreadable. Check for seasoning.

Spoon in the pumpkin seed mixture. Smooth the tops with a rubber spatula or the back of the spoon.

Dehydrate for 8 hours at 105F. Serve topped with Mole Sauce (below).

Mole Sauce

1 tbs. raw cacao nibs
1 tbs. pumpkin seeds
1 tbs. flax seeds
1 tsp. Mexican oregano
1 tsp. cumin seeds
1 tsp. coriander

1 red bell pepper
1 tsp. jalapeno (or more if you like the heat)
1 tsp. agave
1 tbs. nama shoyu

Grind the dry ingredients, add to the peppers, agave and nama shoyu and puree in a vita-mix. Check for seasoning. Pour over the rellenos and serve.


Queso Fundido

This is sort of a play on the classic Mexican cheese dish using the three different nuts.

1 cup of macadamia nuts
1/2 cup of cashews
1/2 cup of pine nuts
1 tbs. olive oil
1 tbs. white miso
1 tbs. nama shoyu
1 tsp. fresh ground cumin seed
1 tsp. mexican oregano
black pepper to taste

1 cup of water

1 Anaheim Chile, minced
1 small shallot, minced
1 small tomato, seeded and diced


Throw everything (except the chiles, shallot and tomato) in the Vita-Mix and gradually add the water (you might not need it all). Fold in the chiles, shallot and tomato. Check for seasoning.

Place a strip of queso inside a piece of lettuce and roll tightly.



We also had a avocado that was perfectly ripe, so we tossed a quick mixed greens salad with a tomato.

Tags: raw food wednesday, raw food, raw, red bell pepper, pumpkin seeds, sunflower seeds, mexican oregano, cacao nibs, mole sauce, vegan, food, dinner, tofu666

Oatloaf, Roasted Cauliflower, Braised Carrots

Dinner 3/23

Oatloaf

Roasted Cauliflower

Braised Carrots

The loaf ingredients were oatmeal, mashed tofu, wheat gluten, shredded carrots, tamari, caramelized onions, garlic and pepper. The gravy was a roux (flour/earth balance), shallots, garlic, veg stock, salt and pepper.

The cauliflower was tossed with olive oil, salt and pepper and roasted for 15 minutes at 450F.

The carrots were braised -- peeled, placed in a sauce pan, filled with water halfway up the side of the carrots, with 1 tbs. of Earth Balance. The water was brought to a boil, with the lid placed slightly loose until the water has almost completely evaporated. Then the carrots are seasoned and placed in a gratin dish which goes into a 350F oven for 15-20 minutes.

Tags: cauliflower, carrots. oatmeal, tofu, vital wheat gluten, onions, gravy, vegan, food, dinner, tofu666

Fettuccine and Mushrooms with Mustard Greens and Chard, Savory Cheesecake Souffle over Arugula

Dinner 3/22

Fettuccine and Mushrooms with Mustard Greens and Chard

Mini Savory Cheesecakes over Arugula

The pasta was made with the leftover dough from the ravioli, run through the fettuccine attachment on the Kitchen-Aid mixer.



I can always tell when spring has truly arrived when we start getting produce from Bill Pennell at Rootstown Organic Farm -- the mustard greens and chard were outstanding. I cut them in a chiffonade to mimic the fettuccine.



Liz also made the Mini Savory Cheesecakes -- a riff on a Jacques Pepin recipe from the "More Fast Food My Way" show, subbing soft tofu for the eggs, and using soy sour cream, Earth Balance and Sheese Blue Cheese. Here's a close-up in the ramekin...



...and served over arugula in the salad.

Tags: fettuccine, mustard greens, chard, jacques pepin, mushrooms, vegan, food, dinner, tofu666

Shish Kabob, Strawberry and Raspberry Pie

Dinner 3/21

Shish Kabob

Strawberry and Raspberry Pie

We picked up some lovely kumquats at Kent Natural Foods earlier in the week and decided to smoke them (in addition to tofu) for the shish kabob. They were both smoked for 20 minutes in cherry wood.



A close-up of the kumquats



After grilling they were almost candied, really accentuating the sweetness



Abacus or Shish Kabob? ;)



For dessert Liz knocked out this gorgeous strawberry and raspberry pie (short crust with cream cheese/sugar base). Busby Berkeley would have been proud.



A close-up shot of the raspberries.

Tags: tofu, kumquats, smoker box, strawberry, raspberry, pie, vegan, food, dinner, tofu666