Grilled Romaine Salad with Figs, Focaccia with Grilled Tomatoes and Mushrooms

Dinner 1/03

Grilled Romaine Salad with Figs

Focaccia with Grilled Tomatoes and Mushrooms

Sometimes in January you just want to turn the indoor grill on to keep warm -- and while you're at it, you might as well cook a few things as well ;)

The grilled romaine salad has become our favorite go-to method, marinated with a little olive oil, salt and pepper. It's served with a vegenaise & nooch* based dressing, topped with a little micro-planed Blue Sheese and the grilled figs.



Liz knocked out a fabulous focaccia with sea salt, which served as the base for the grilled tomatoes and pan-fried cremini mushrooms and onions -- sort of like mini-pizzas...



The focaccia is made using a sheet pan, with the sea salt sprinkled on just before it goes into the oven.



A bit like square pizza, eh? ;)


*nooch = nutritional yeast

Tags: focaccia, grill, romaine, figs, tomatoes, mushrooms, vegan, food, dinner, tofu666

Split Pea Soup, Grilled Figs, Grilled Romaine Salad with Roasted Beets

Dinner 10/27

Split Pea Soup

Grilled Figs

Grilled Romaine Salad with Roasted Beets

We were at the West Side Market in Cleveland last Friday, and picked up some nice organic bread to use as bowls for tonight's split pea soup. We cut the tops off using a large cookie cutter, then scooped out the inside (to be used for bread crumbs) with a #20 scoop. The bowls were then baked in the oven at 350F for 15 minutes.

The soup itself used pressure cooked split peas, diced carrots, celery, zucchini, smoked tofu, smoked salt and pepper, and veg stock.

We also picked up the figs at the WSM, cut them in half and grilled them at the same time as the romaine for the salad. The (very large) beet was roasted for about an hour at 450F, peeled and cut into julienne for the salad.

Tags: beets, bread, soup, split pea, west side market, pressure cooker, romaine, lettuce, salad, figs, 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

Pasta with Chard, Tomatoes and Andouille-Style Seitan Sausages, Grilled Romaine Salad, Marinated Artichokes

Dinner 6/29

Pasta with Chard, Tomatoes and Andouille-Style Seitan Sausages

Grilled Romaine Salad

Marinated Artichokes

If you're scoring along at home, the formula is:

Starch (pasta) + protein (seitan sausages) + veggies on hand (chard, tomatoes, onions, garlic) + aromatics (thyme, parsley) + seasoning (red pepper flakes, nutritional yeast, salt) = Italian-style stir-fry ;)



Our grill certainly has been getting a workout this summer -- and this quick grilled salad (romaine lettuce heads cut in half, tossed with olive oil, salt and pepper) is a welcome addition to any meal.

Tags: seitan, pasta, chard, tomatoes, romaine lettuce, salad, artichokes, vegan, food, dinner, tofu666

Stuffed Portobello, Haricot Verts, Grilled Romaine Salad with Grapes and Tarragon, Chocolate Fondue

Dinner 11/08

Stuffed Portobello

Haricot Verts

Grilled Romaine Salad with Grapes and Tarragon

Dessert

Chocolate Fondue

One of the four exhaust fans on our stove hood has been acting up, which can make grilling indoors a bit of a challenge -- nothing kills the buzz faster than having the smoke alarm go off followed by the alarm company calling to make sure we haven't burned down the joint... ;)

So tonight's dinner was a delicate dance of first grilling the peeled & marinated (with olive oil, tamari, pepper) mushrooms, then stuffing them (sauteed mushroom stems, thyme, teese, breadcrumbs, nutritional yeast) and popping them in the broiler while quickly grilling the salad (watch the flare-ups!)

The haricot verts were blanched in the heavily salted water for 3 minutes, rinsed in cold water to preserve the color, then rolled around in a little melted soy margarine, salt and pepper.



For dessert we broke out the fondue pot again, this time using strawberries, bananas and grapes -- which are very tricky to keep from falling off the skewers, as we learned the hard way. ;)




Mmmm... bubbling chocolaty goodness!

Tags: portobello, mushroom, haricot verts, romaine, salad, grapes, tarragon, vegan, food, dinner, tofu666

Braised Seitan Stew with Plums, Grilled Romaine Salad, Foccacia with Sungold Tomatoes

Dinner 9/21

Braised Seitan Stew with Plums

Grilled Romaine Salad

Foccacia with Cherry Tomatoes

The stew is basically a riff on our Seitan Osso Bucco recipe, with plums replacing the tomatoes. We seeded about a dozen plums, processed them in the vita-mix and ended up with about 1 cup of plum puree which was then added to the other braising ingredients (1 cup red wine, 1 cup veg stock). The result was nothing short of fantastic -- a nice balanced stew.

Liz saved half of the foccacia dough from last night, to make another batch tonight -- this time studded with sungold tomatoes from the farmers market. It's a visual and tasty treat.

Tags: sungold tomatoes, seitan, plums, romaine, salad, foccacia, vegan, food, dinner, tofu666

Tofu Piccata, Gobetti Pasta, Grilled Romaine Salad with Roasted Beets

Dinner 8/31

Tofu Piccata

Gobetti Pasta

Grilled Romaine Salad with Roasted Beets

The piccata (adapted from the Candle Cafe cookbook) is a stand-by, while the grilled salad has quickly become a house favorite.

Tags: tofu, pasta, romaine, beets, vegan, food, dinner, tofu666

Rice Paper Packets stuffed with Seitan, Onion and Teese, Grilled Romaine Salad

Dinner 6/15

Rice Paper Packets stuffed with Seitan, Onion and Teese

Grilled Romaine Salad

...which is just another way to say a veganized version of Ming Tsai's Philly Cheesesteak in Rice Paper.

These turned out so well, the kids want them again ASAP. ;)

A more detailed explanation/method will follow...

Tags: seitan, rice paper, onions, teese, romaine, vegan, food, dinner, tofu666

Bocconcini di Tofu con le Mandorle, Grilled Romaine Salad with Figs, Steamed Broccoli

Dinner 9/09

Bocconcini di Tofu con le Mandorle
(Tofu with Almonds, adapted from Nick Stellino)

Grilled Romaine Salad with Figs

Steamed Broccoli

Pulled this recipe out and made it again after a long absence. It's basically breadcrumb-coated tofu (dusted in seasoned flour, dipped in a cornstarch slurry, rolled in breadcrumbs and nutritional yeast) that is pan-fried, then finished in the oven to cook the inside of the tofu.

The sauce is tomato and sun-dried tomato based, finished with slivered almonds that have had brown sugar caramelized on top. It's a very different combo, and highly effective.

Tags: tofu, almonds, broccoli, figs, romaine, vegan, food, dinner, tofu666

Grilled Asparagus Omelet with Miso Tahini Sauce, Romaine Salad with Radishes

Dinner 3/2

Grilled Asparagus Omelet with Miso Tahini Sauce

Romaine Salad with Radishes

Brunch for Dinner? Sure, why not? ;)

Another yummy vegan test recipe for Isa's "The Crack of Noon" Cookbook. Think of it as a soft tofu crepe.

Two words though: Black Salt.

That's all I'm sayin'...

Tags: asparagus, tofu, omelet, salad, romaine, radish, crack of noon, black salt, vegan, food, dinner, tofu666

Deep-Fried Baby Artichokes, Grilled Asparagus, Focaccia with Grilled Portobella Mushrooms, Bistro Salad

Dinner 6/12

Deep-Fried Baby Artichokes
(with Garlic Aioli. Trimmed and cut in half, then deep fried at 375°F for 8-10 minutes)

Grilled Asparagus
(Blanched, then marinated with olive oil, tamari, salt and pepper, and finally, grilled)

Focaccia with Grilled Portobella Mushrooms

Bistro Salad
(romaine lettuce, shallots, vegenaise, soy parmesan, salt, pepper)



Another meal made mostly from the Farmer's Market -- the asparagus were outstanding, grilled just the way we like 'em -- plump, juicy and bursting with flavor. You would think the baby artichokes would disintegrate in the oil over the 8 minutes of cooking time, but they come out perfectly cooked and are eaten in one shot after being dipped in the garlic aioli (roasted garlic mixed with vegenaise).

Tags: baby artichokes, focaccia, salad, asparagus, portobella mushrooms, vegan, food, dinner, tofu666

Bruschetta, Grilled Salad, Mushroom Risotto, Cannellini Bean, Garlic and Tomato Soup

Dinner 8/15

Bruschetta

Grilled Salad

Mushroom Risotto

Cannellini Bean, Garlic and Tomato Soup

The grilled salad has rapidly become a favorite around here -- the romaine is tossed with a simple vinaigrette (olive oil, vinegar, salt and pepper) and slapped down on the grill for a couple of minute per side. It paired nicely with the grilled bread of the bruschetta and the mushroom risotto.

Tags: mushroom, risotto, salad, tomato, zucchini, bruschetta, bread, soup, cannellini bean, garlic, vegan, food, dinner, tofu666

Okra and Tomato Stew with Fried Tofu, Jasmine Rice, Grilled Corn, Green Bean Salad, Beignets

Dinner 7/1

Okra and Tomato Stew with Fried Tofu

Grilled Corn
(soy maregarine, salt, pepper, paprika)

Jasmine Rice

Green Bean Salad with Tomatoes and Cucumber over Romaine Lettuce
(vegenaise, shallot, salt and pepper dressing)

 

 

 

Dessert

Beignets
(not pictured, the mint juleps)




if the humidity makes it feel like we're in Louisiana, then so should the food ;)

Tags: beignets, okra, corn, tomato, rice, tofu, vegan, food, dinner, tofu666