These days it's next to Impossible to go to any restaurant without seeing some sort of... meat substitute on the menu (see what I did there?) Even fast food chains have jumped on the bandwagon. And while this is a great step, you don't need faux meat to have a hearty, satisfying, and vegetarian meal that still provides you with nutrition you need. I have often found that by trying to "replace" meat with a substitute, you will find it less satisfying, and that bucket of fried chicken is now only a day away since that is what you were truly craving. So I set out to create some recipes where you won't notice that the meat is not there, and even your carnivorous friends will enjoy. |
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Admittedly this recipe takes the most forethought and planning, but once you get past that, it is actually the easiest recipe to put together in 15-20 minutes tops. By using a brine on the mushrooms overnight that mimics the brine used on corned beef (though that has to brine for a week - this is only 24 hours or so), you get all the same flavor combinations you know and love. I've also used this recipe on a hearty fish (and my students even won a competition with it!). I left out the Worcestershire Sauce in the dressing for this recipe, as it contains anchovies and so is not technically vegetarian, but if you are so inclined, 1/2 teaspoon really gives the dressing that "oomph". The one thing most people don't know about portabellas though, is that you have to remove the gills before cooking so that it isn't as bitter and weirdly watery. If you have no idea what I'm talking about, fear not - I have a video for you! Just click the button below. | | |
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Serves 4 Ingredients: For the mushrooms: 4 cups warm water 2 Tablespoons kosher salt 1 teaspoon granulated sugar Heaping 1 ½ teaspoons pickling spice 1 large clove garlic, roughly chopped 4 very large portabella caps, gills removed (you may need to add a couple extra caps if they are small) For the Thousand Island: ¾ cup mayonnaise 3 Tablespoons sweet pickle relish 2 Tablespoons ketchup 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper, to taste For assembly: 1 Tablespoon neutral oil such as canola, avocado, or vegetable 1 cup sauerkraut 8 slices rye bread 4 Tablespoons unsalted butter, softened 8 slices Swiss cheese Procedure: Dissolve sugar and salt in the water in a medium bowl. If the sugar and salt will not dissolve, you may need to heat the water slightly. Stir in pickling spice and garlic. Add mushroom caps, and place another bowl on top to keep the mushrooms submerged. Cover the bowls with plastic and place mushrooms in fridge for 24-48 hours. In a separate bowl, mix together the ingredients for the dressing and set aside. When ready to assemble, heat oil in a large skillet over medium-high heat. Rinse off mushroom caps and pat dry with paper towels. Add to skillet and cook until softened, about 4 minutes on each side. Remove from skillet and set on a cutting board to cool slightly. When cool enough to handle, cut in to ½” thick strips. Lay out 4 pieces of bread. Divide the mushroom slices evenly between the bread. Top with 1/4 cup of sauerkraut per sandwich. Drizzle dressing over the top of each sandwich, and place 2 slices of cheese on top of dressing. Place remaining bread on top of each sandwich and butter the top with about ½ Tablespoon of butter each. Re-heat skillet on medium heat. Place sandwiches, buttered side down in skillet. Butter bread(s) facing up with remaining butter. When bottom is golden brown, flip and continue to cook until underside is golden brown and cheese is melted. Serve immediately. |
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Za'atar Spiced Cauliflower Croquettes with Green Gazpacho |
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| | I had leftover mashed potatoes one day and didn't feel like just reheating them. They just never taste quite as good reheated. That's when I thought of these croquettes. If you don't have leftover mashed potatoes, you can just put a couple of russet potatoes in the microwave until they are soft (don't tell anyone I said that) and then add a little milk (or milk alternative) and butter or margarine to them to make them the basic consistency of mashed potatoes without all the work. It is very important though that you keep the cauliflower florets quite small (see the picture at the very top for reference). If you do them too large, like you normally would for just eating, the croquettes will explode in the oil, and that's just no good for anyone. Make very sure your oil temperature is correct, or you will have croquettes that are burned on the outside and raw and cold on the inside, or they will be overly greasy if the oil is too cold. An oil thermometer is critical here. And, there will be no draining on a paper towel! Why would you want the bottoms soggy? Here is a video refresher of the best way to drain fried food. | | |
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| | The green gazpacho game about because by Gardyn is just going crazy and I had more lettuce than I knew what to do with. Just look at that thing go! The gazpacho was refreshing and perfect for this heat wave we've been having and it also worked as an excellent dipping sauce for the croquettes. I'm telling you - I love being able to have fresh produce right in my living room that hasn't even been picked 20 minutes before I use it. I will admit that it has spoiled me a bit though... This is a very base recipe. I used heirloom varieties of lettuce (Breen, Matilda) but also used arugula and butterhead, which are commonly found at any grocery store. If you don't have the heirloom varieties, you can sub in red or green leaf lettuces, romaine, or anything you have laying around (even the stuff that's too wilty for a salad). Also, it's a base recipe. You want to use pepitas and cilantro instead of the parsley and walnuts? Go ahead! Maybe throw in a serrano while you're at it! But if you need help remembering how to get those leaves off the stems of the parsley, here's the video that shows you how. | | |
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Serves 4 Ingredients: For the Green Gazpacho: 1 cup cold water 1 Tablespoon red wine vinegar 2 Tablespoons lemon juice 1 hothouse/English cucumber, roughly chopped 2 scallions, white and green parts, roughly chopped 1 medium green bell pepper, roughly chopped ½ cup tightly packed arugula leaves 2 cups lettuce leaves of your choice (tightly packed) ½ bunch Italian parsley leaves ¼ cup walnut pieces, toasted ½ teaspoon cumin seeds, toasted (you can also use ground cumin) 1 cup ice cubes Kosher salt and freshly ground black pepper, to taste Finely julienned radishes, for garnish For the Cauliflower Croquettes: 1 ½ cups cauliflower florets, cut very small 1 ½ cups mashed potatoes 1 large egg (learn the right way to crack it here) 2 teaspoons Za’atar Kosher salt and freshly ground black pepper, as needed For the breading: ½ cup all-purpose flour 1 cup panko 1 egg 1 Tablespoon water Canola or vegetable oil, for frying Italian parsley, minced, for garnish (Learn how to mince here) Procedure: Make the gazpacho: Place all ingredients except salt, pepper, and radishes in a blender in the order listed. Blend until smooth. Season with salt and pepper. Strain if desired. Place in refrigerator while making croquettes. Just before serving, stir well and garnish with radishes. Make the croquettes: Place cauliflower florets in steamer basket set over simmering water. Cover with lid and cook until fork tender, approximately 5-6 minutes. Mix together cooked cauliflower, potatoes, egg, and za’atar. Season generously with salt and pepper. Place flour in a small bowl or in a pie pan. Place panko in a separate bowl/pie pan. In another bowl, mix together the egg and water. Season each with salt and pepper. Form cauliflower into logs or patties, approximately 1 heaping tablespoon each. Dip first in flour, then egg, then roll in panko, shaking off excess after each “dip”. Preheat oil in deep pot or deep fryer to between 350 and 380 degrees F. Place croquettes in oil, making sure not to crowd the pan, and fry until deep golden brown. Remove from oil and drain on a cooling rack set over a sheet tray, seasoning with salt as they come out of the oil. Garnish with parsley and serve with green gazpacho. |
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Vegetarian Tagine with Apricot and Almonds |
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I was recently in the middle of a move (you'll see the new kitchen in videos coming soon), and a lot of my kitchen was already packed. What to do, what to do? Sounds like the perfect time for a one-pot meal. If you want a bit more separation, you can cook the couscous separately (see how in the video below), but there is something luxurious about having a delicious meal and only one pot to clean afterwards. I used garam masala and turmeric as my spices of choice, but you could use curry powders or harissa, or just throw a cinnamon stick and some cumin and coriander in there. I also used the veggies that I had on hand, but you could use whatever veggies you have in the fridge that are just dying to be used up. Don't like apricots? Try dried cherries or figs. The possibilities are limitless. | | |
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Serves 4 Ingredients: 1 Tablespoon neutral oil such as avocado or canola 1 teaspoon garam masala 1/2 teaspoon turmeric 3/4 cup carrots, sliced on the diagonal 1/4" thick 1/2 cup fennel, sliced 1/4" thick 1 cup red onion, sliced 1/4" thick (see how here) 3 cups cubed eggplant (1/2" cubes), salted (see why/how here) 2 cloves garlic, minced (see how here) 2 cups water or vegetable stock 1/2 cup dried apricots, cut in thin strips 1 Tablespoon whole grain mustard 1 15-oz can garbanzo beans, drained and rinsed 1 can artichoke hearts, drained and roughly chopped 1 cup Moroccan couscous 1/2 cup slivered almonds, toasted 1 Tablespoon cilantro, minced 1 teaspoon fresh mint leaves, minced Kosher salt and freshly ground black pepper, to taste Procedure: In a tagine or heavy pot (such as a Dutch oven) set over medium heat, add oil, garam masala, and turmeric. Cook until fragrant, approximately 60 seconds. Add carrots, fennel, and onion and cook, stirring occasionally, until softened. Add eggplant and continue to cook until softened. Add garlic and cook until fragrant, approximately 30-60 seconds. Add mustard, water, garbanzo beans, and artichoke hearts and season with salt and pepper. Bring to a boil, stir in couscous, remove from heat and cover for 10 minutes. Remove lid and stir in half of almonds and herbs. Taste and adjust seasoning as necessary. Garnish with remaining almonds and herbs and serve. |
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Spaghetti Squash with White Bean Ragu |
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This ragu is another one that I came up with using a bunch of odds and ends laying around. The mix I used was quite summery, but during the winter, I would use root vegetables and canned tomatoes to make it more seasonal. Though if you love this recipe just as it is, frozen and canned veggies make it possible year round. This recipe also helped me learn my new favorite way of cooking Spaghetti Squash: in the InstantPot. I have always loved spaghetti squash, but the prospect of running the oven for an hour in this heat we've been having lately was just... too much. Then I found that in 7 minutes (plus pressurizing) I could have it done in the pressure cooker. Let's just say it's the only way I'm doing it from now on. But the length of time it takes isn't the only thing that intimidates most people about hard squash. How on EARTH are you supposed to cut those suckers? Luckily I have a video to show you how | | |
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Serves 4 Ingredients: 1 large spaghetti squash (about 3-4 pounds), halved 1 Tablespoon neutral oil such as avocado, canola, or vegetable 1 cup fennel, diced in ¼” pieces, plus fronds for garnish (find out how here) 1 medium carrot, diced in ¼” pieces, or cut in to obliques (learn how here) 1 large stalk celery, diced in ¼” pieces ½ bunch Lacinato kale, stems removed, sliced thinly, and washed 3 times 3 scallions, sliced, white and green parts separated (find out how and why here) 1 large clove garlic, minced 1 ½ cups tomato, diced in ¼” pieces (1 very large heirloom should do the trick – but these are almost impossible to seed, so just throw the whole thing in there. If using roma or “on the vine” tomatoes, be sure to remove the seeds) ¾ cup corn kernels, fresh or frozen, plus corn milk if using fresh (find out about corn milk here) 1, 15-oz can of white beans, drained and rinsed 1 Tablespoon lemon juice Water or vegetable stock, as needed Kosher salt and freshly ground black pepper, as needed Procedure: Cook the squash: If using a pressure cooker/InstantPot, place a rack or steamer basket inside pot and add approximately ½” water to the bottom. Place squash in the pot, cut sides up and season with salt and pepper. Set to high pressure for 7 minutes. When done, rapid-release the pressure and remove squash. Let cool enough that you can handle and use a fork to remove strands from the squash. Set aside. If using an oven, preheat the oven to 375 degrees F. Season cut sides of squash with salt and pepper and place, cut side down, in a large baking dish along with ¼” of water. Cover with foil and cook until a paring knife pierces the skin, approximately 45 minutes-1 hour. Remove from oven, allow to cool enough for you to handle. Use a fork to remove strands from the squash. Set aside. Make the ragu: In a large saucepan set over medium heat, add oil. Add fennel, carrot, and celery and cook, stirring occasionally (remember – stirring is not cooking!), until starting to soften. Add kale and a large pinch of salt and continue to cook until kale begins to wilt. Add scallion whites and garlic and cook until scallion is softened and garlic is fragrant, about 60 seconds. Add tomato and corn and reduce heat slightly. Cook until tomatoes have softened and released their liquid. Add beans and heat through. Adjust consistency of ragu with water or stock, as desired. Add lemon juice and season with salt and pepper. Divide squash equally among 4 plates. Top with ragu and garnish with fennel fronds and green parts of scallion. Serve immediately. |
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