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Archive for the ‘Vegan’ Category

Anyone else get the Whole Foods e-newsletter? It is always full of great recipes and is how I came across this intriguing dish. It’s a vegan main course, stuffed with quinoa and chickpeas for protein, and mushroom and peas as the main veggie content. As I made it, I imagined that this would be something you could find on the menu in a restaurant in The Haight with this song playing in the background.

Anyway, the chickpeas and rolled oats serve as the binders in this loaf, replacing the breadcrumbs and eggs you usually find in meatloaf-like recipes. The original calls for frozen peas, but I got some fresh ones this week and am using them here. Because of that, I recommend blanching them for a few minutes in boiling water before adding them to the mix (frozen peas are already blanched). The Whole Foods site recommends serving leftovers sliced on toasted bread, like a veggie burger. I think that’s going be my lunch tomorrow.

Quinoa Loaf with Mushrooms and Peas (from Whole Foods)

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces fresh mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa (how to cook quinoa)
1 cup fresh green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup chopped red onion

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Bring a large saucepan filled with water to boil. Add peas and cook 3 minutes, then remove with a slotted spoon and set aside. (If using frozen peas, you can skip this step.) Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

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This recipe comes from one of my favorite blogs, 101 Cookbooks. I made a few changes, of course (I guess I just can’t leave well enough alone, ever) — not the least of which is the addition to meat to a version of this recipe.

The original recipe uses tempeh as the protein, but I created a pork version for Mason (even though he, the committed ominvore, liked the tempeh). While the flavor of the glaze is perfect, I found the tempeh to be really dry, especially when reheated. I like this served over a nice whole grain (the last time I made it, I put it over black lentils mixed with chopped kale — mmm), and I wanted more sauce to soak into the lentils, rice, etc.

So, I doubled the sauce ingredients, lengthened the cooking time slightly, and voila! Delicious pork/tempeh with enough sauce to coat the grains. Even with the slightly longer cooking time, this is still a great weeknight meal, as it comes together quickly. Both versions are below.

Maple-Orange Tempeh

2 cups orange juice
2 tbsp freshly grated ginger
4 tsp tamari (or soy sauce)
3 tablespoons mirin
4 tsp maple syrup
1 tsp ground coriander
4 small garlic cloves, crushed
8-10 ounces of tempeh
2 tablespoons olive oil
Juice of 1 lime (about 1 tbsp)
1 cup cilantro, chopped

Put the orange juice in a bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, maple syrup, coriander, and garlic. Mix together and set aside.

Cut the tempeh into bite-sized pieces. Heat the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 15 minutes, or until the sauce has reduced somewhat to a glaze. It will have the consistency of slightly runny maple syrup. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh over your favorite whole grain, drizzled with any remaining sauce and a squeeze of lime. Sprinkle with chopped cilantro.

Maple-Orange Pork

2 cups orange juice
2 tbsp freshly grated ginger
4 tsp tamari (or soy sauce)
3 tablespoons mirin
4 tsp maple syrup
1 tsp ground coriander
4 small garlic cloves, crushed
1 lb boneless lean pork, cut into bite-sized pieces (I used cutlets from Richardson Farms)
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
Juice of 1 lime (about 1 tbsp)
1 cup cilantro, chopped

Put the orange juice in a bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, maple syrup, coriander, and garlic. Mix together and set aside.

Heat the olive oil in a large frying pan over medium-high heat. Season pork with salt and pepper. Add to pan and cook about 10 minutes, stirring occasionally, until browned and most of the juices have evaporated.

Pour the orange juice mixture into the pan and simmer for 15 minutes, stirring occasionally, or until the sauce has reduced somewhat to a glaze. It will have the consistency of slightly runny maple syrup.

Serve over your favorite whole grain, drizzled with any remaining sauce and a squeeze of lime. Sprinkle with chopped cilantro.

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This recipe started out as the Szechuan-Style Tofu with Peanuts recipe in this month’s Cooking Light. I made several tweaks to use ingredients I had on hand, including my giant cabbage, and to make this vegetarian. The quinoa adds protein, a nutrient I’m always keeping track of because I don’t eat meat. I also loved the method of broiling the tofu, which gave it a great texture.

By the time I was finished with it, it didn’t look much like the original. But it had a bright, Thai-style flavor and a nice crunch from the peanuts. It has a nice punch of heat, too, so if you’re one of those people who thinks ketchup is spicy you’re going to have to cut back a lot on the chili-garlic sauce.

Spicy Tofu Stir-Fry with Peanuts and Quinoa
1 cup quinoa, rinsed well
2 cups water
1 lb extra-firm tofu, drained and pressed
1/2 cup vegetable broth
1 tablespoon chili-garlic sauce
1 tablespoon soy sauce
1 tsp cornstarch
2 tsp black bean sauce
1 tbsp canola oil
1/4 tsp salt
4 oz sliced mushrooms
6 oz Napa cabbage, chopped (it’ll look like a lot, but it cooks down quite a bit)
1 carrot, grated
1 tbsp minced ginger
1/2 cup chopped green onions
1/2 cup chopped cilantro
juice from two limes (about 3 tbsp)
1/4 cup unsalted dry-roasted peanuts, chopped

Bring water to a boil. Add quinoa, cover, and simmer 20 minutes until all water is absorbed. Meanwhile, preheat broiler. Cut tofu into 1-inch cubes, place on a foil-lined baking sheet coated with cooking spray, and broil 15 minutes or so until it’s golden brown.

Combine broth and next four ingredients (through black bean sauce).  Heat oil in a large, nonstick skillet. Add salt, mushrooms, and cabbage and cook 4 minutes, stirring occasionally, until cabbage begins to wilt.

Stir in carrots and ginger and cook 1 minute. Add broth mixture and cook 30 seconds or until sauce thickens.

Remove from heat; stir in onions, cilantro, and lime juice. Sprinkle with peanuts and serve over quinoa.

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I know I’m a Southern girl, but I have never liked sauteed greens. Collards, turnip greens, mustard greens, yadda yadda yadda — I’ve always found them to be too mushy. But ’tis the season for nice, hearty greens, and while I’ve enjoyed adding them to soups and stews all winter, it does get old.

I’ve been staring at a large bunch of chard in my fridge for a few days and decided to attempt my own version of sauteed greens. I also had some beets with their greens  still attached, and while I’d never tried beet greens, I’d heard that they cook up much like chard or kale so I thought I’d toss them into the pile.

The result? Delicious, even for a long-time sauteed-green hater like myself! The secret is to not cook them too long (I still don’t think I’m ever going to eat plain braised greens) and serve them atop a bed of a hearty whole grain, like quinoa or brown rice, which adds texture. To make this a main meal, I added a link of sliced homemade vegan sausage, but it would still make a tasty side without it. You could also add regular Italian sausage for a non-veggie version.

Italian-style greens with vegan sausage

1 lb hearty greens, such as chard, beet greens, or collards
2 tbsp olive oil
1/3 cup diced onion
1 tsp fennel seed
Pinch red pepper flakes
2 cloves garlic, sliced
1/2 tsp salt
1/4 tsp black pepper
1 cup vegetable broth
1 link vegan sausage, thinly sliced

Rinse greens really, really well (they hide a lot of dirt) and remove tough stalks. Chop into bite-sized pieces.

Heat oil over medium-high heat in a large skillet. Add onion and cook for five minutes, until almost translucent. Add fennel, red pepper, and garlic, and sautee for 2 minutes, stirring constantly. You want the garlic to just begin to brown.

Add greens, salt, and pepper and sautee 2-3 minutes, just until greens begin to soften. Add broth and sausage, stir well, and cook for 5-7 more minutes, until most of the liquid has cooked off and the greens are tender but not mushy.

Makes about 2 servings.

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