To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
1 sheet roasted nori – cut into squares the size of your tofu cakes
1/2 cup all-purpose flour (or your flour of choice)
Water
1 TBS flaked roasted seaweed
1 TBS kelp granules
pinch salt
1 TBS fresh lemon juice
Panko or other bread crumbs – about 1/2 cup or more
Cooking spray
2 slices vegan cheese
2 buns
for the tartar sauce
1/4-1/3 cup vegan mayo
1 tsp sweet relish
1 tsp chopped dill pickle
1 tsp minced onion
1 tsp fresh lemon juice
pinch of salt
Heat the oven to 400 degrees.
Split the tofu in half & then press them between paper towels with something heavy on top. After 20 minutes or so – cut the two slices into squares.
Put panko in one bowl. In another, whisk enough water in with the flour, flaked seaweed, kelp granules, lemon & salt so you get a thin batter. Put a square of nori on each tofu cake & dredge through the batter & then the panko – getting all sides covered. Place on a cooking sheet topped with parchment paper. Spray with some cooking oil & bake for about 30 minutes or until the breadcrumbs are golden. Top with cheese & cook until melted.
While they cook, whisk the tartar sauce ingredients together.
When the tofu is golden & the cheese melted, place each tofu cake on a bun & top with tartar sauce. Enjoy!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image of me below to watch the sauce recipe WITHOUT the mushroom. These images here reflect the use of a crazy lobster mushroom I bought when I originally made this recipe. You need not use the mushroom – in fact – I rather suggest against it because it was very expensive and underwhelming but I include it here, anyway, for the curious & the risk takers.
I went to the farmer’s market for the first time in forever. Once there, I was reminded of why I no longer go. IT COSTS A FORTUNE. Everything seems reasonable until you walk out with fingers screaming from the pain of carrying 400 pounds of produce & $200 poorer. But it is always fun & there are usually yummy things to sample. This time there were almond croissants the size of footballs, boxes of mixed mushrooms for $20, some peana & eggphan (I can’t resist misspelled signs).
There were also golden beets that were larger than a softball and the crazy-looking thing above. That, my friends, is a lobster mushroom. It was about the size of a small Russet potato & weighed about 4 ounces. I asked the mushroom monger what it was & she told me it was a lobster mushroom. I asked why they were called that & was told that they not only have a reddish color similar to a cooked lobster but also that they have a slight seafood taste. I had to have one! I let her pick one out and as she weighed it, I began pulling out ones to pay for it. I pulled for a while because that fucker there cost me $17!!! I almost choked at the price but decided it would be a worthy blog post so I paid & walked away – wondering what the fuck I was gonna do with it.
Intimidated by the idea of ruining a $17 mushroom barely larger than my fist, I Googled to see what others had done with them. I found this gorgeous photo & checked out the recipe at THE COFFEE TABLE COOKBOOK.
I had the bulk of the ingredients already so I decided to make a vegan version of their FETTUCCINI WITH LOBSTER MUSHROOM AND SCRATCH-MADE HEIRLOOM TOMATO SAUCE. I simplified the sauce recipe quite a bit but the most interesting thing I learned from their post was the concept of grating tomatoes. Click that link & see how it is done & how not to grate your flesh into the sauce. You basically grate the tomatoes on a box grater & it results in a beautiful tomato puree without any skin. See below.
I added a lot of crushed red pepper to my sauce which might have been a mistake because the spicy sauce sort of overwhelmed the very delicately flavored lobster mushroom. The mushroom had only the slightest mushroom flavor & no seafood element at all. Those photos above are the mushroom cut up. Looks like chicken or pork – or bread. It is very light & porous so it reduced to almost nothing in the saute pan. Overall – I would say there is no reason to pay so much for what amounts to so little. Regular mushrooms are just as good and far less costly.
I do recommend trying this sauce, however. I eliminated the dairy from the original recipe & also could not bring myself to add a cup of the precious – a cup of white wine – to the sauce just to cook it off. I felt the wine would be better used poured down my gullet & I don’t think the sauce suffered and I know I didn’t.
Vegan Pasta with Heirloom Tomato Sauce & Lobster Mushroom
4 oz lobster mushroom (or 1/2 lb regular mushrooms)
2 TBS olive oil or vegan butter
3 garlic cloves – chopped
1 tsp thyme leaves
DIRECTIONS
for the sauce
Heat the olive oil & add the garlic. Saute one minutes & then add the other ingredients. Simmer on med-high until it reduces by about half. Season to taste. Remove the thyme sprigs and throw them away.
for the mushrooms
Heat the olive oil or vegan butter and saute the mushrooms until they are nearly done to your liking. Add the garlic & thyme & cook another minute or two. Be sure not to burn the garlic. Season with S&P.
Cook the pasta as directed & toss with the sauce. Serve & top with mushrooms & chopped fresh basil.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette
serves 4
for the vinaigrette
2 lemons
olive oil
Balsamic vinegar (optional)
S&P
for the salad
1 cup walnut pieces
2 fennel bulbs – sliced as thinly as possible
2 large granny smith apples – cored & sliced as thinly as possible
2 or more cups arugula
INSTRUCTIONS
Squeeze the two lemons – getting as much juice as possible. Whatever you get there – add an equal amount (or a tad less) of olive oil. Season with S&P. Add a splash of balsamic, if you like.
In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown. A minute or 2. Set aside off of heat.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video. I had a head of purple cabbage in my fridge that was the size of a basketball. I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage. I am very happy with the result both in color & the crunch the cabbage adds to the texture. I recommend it very highly.
Purple Cabbage Fried Rice
INGREDIENTS
(I used a tad more cabbage than rice but the ratio is up to you.)
2 cups cooked rice
2 cups chopped purple cabbage
1/2 onion – diced
1 cup grated or slivered carrots
1-5 cloves garlic – chopped
2 or more TBS fresh minced ginger
1 TBS sesame (or other) oil
DIRECTIONS
Heat the oil in a large wok or saute pan. Add the onions, & cabbage & saute until they begin to soften. Add the carrots, rice & ginger & stir to combine & warm through. Add the garlic and saute another minute or two. Serve.
Vegan Spicy Lemongrass & Ginger Beef
Serves 2 very well (this is HALF the recipe I made in the video)
INGREDIENTS
2 or 3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor. The cooked lemongrass is inedible so pick around it in the finished dish.) . Or – use the juice of 1/2 lemon.
8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)
3 dry red chilies (optional – they are quite spicy) – crumbled a bit
2 TBS dark soy sauce (it gives the seitan that dark & beefy color)
1 TBS liquid aminos (or soy sauce or tamari)
1 TBS shao xing rice wine
2 TBS brown sugar
Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves
DIRECTIONS
Heat the oil in a wok or large pan & add the dry red chilies – if using. Add the lemongrass & saute a minute or two. Add the green beans & saute on high heat until they begin to sear a bit.
Add the remaining ingredients. Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce. Heat through – until the sauce thickens. Serve with rice.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Ok – this pasta. A Facebook friend requested it & I could not believe I had not already posted the recipe. This dish is an old regular of mine from 25 years ago & there is a funny story that goes with it. I used to make it all the time at home & for company & many of my friends had asked for the recipe. One day, my then boyfriend & I were served a mushroom cream pasta dish at my friend Angie’s. My boyfriend took one taste & looked at me and said, “Babe! This is amazing! You have to ask for her recipe!”
Yeah. Well – it WAS my recipe. The only difference was that she added salt to hers & I was still brainwashed into thinking using salt was a capital sin. I learned that lesson well that day & now I consider salt a genuine ingredient in most things – not just a forgettable & optional seasoning. There are all kinds of fancy salts widely available now, too, and some even have healthy benefits. Pink Himalayan salt, for example, boasts these benefits:
Regulate water content both inside and outside of cells
Balance pH(alkaline/acidity) and help to reduce acid reflux
Prevent muscle cramping
Aid in proper metabolism functioning
Strengthen bones
Lower blood pressure
Help the intestines absorb nutrients
Prevent goiters
Improve circulation
Dissolve and eliminate sedimentto remove toxins
So, yeah – use salt. Salt is not just a flavor unto itself. It also brings out & enhances other flavors. Trust me. Too much is awful but just the right amount is magic.
Vegan Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette
Feeds 2 very well
INGREDIENTS
1 pound pasta cooked according to package instructions
Olive oil
10 or more fresh sage leaves
1 lb mushrooms (of nearly any variety or mix) – sliced
2 shallots – chopped
3 garlic cloves – chopped
1 cup (or more) vegan dairy (a combo of non-dairy milk & some vegan soft cheese of your choice)
1/4 cup vegan Parmesan
Salt & pepper to taste
Parsley – chopped as garnish (it adds a lot of flavor!)
Extra Parmesan for garnish
DIRECTIONS
Cook the pasta. Reserve about a cup of the pasta water (in case you need it to thin your sauce later) & drain the pasta.
Heat 1-2 TBS olive oil over med-high heat & fry the sage a few minutes. It need not brown. Drain on paper towels.
Add the mushrooms & about a tsp of salt & raise the heat to high. The salt will help the mushrooms release their moisture. Stir the mushrooms occasionally – letting them get seared. When they are nice & brown – add about another TBS of olive oil & the shallots & garlic. Fry for about 2 minutes & then add the vegan dairy & Parmesan. Crumble the fried sage & add that to the sauce. Bring to a boil & then lower to a simmer. It should thicken very quickly. Use more cream & cheese if you want a pasta with more sauce. Add some pasta water if it gets too thick. When it is the consistency of a heavy cream sauce – season to taste with salt & pepper. Add the pasta, stir to combine & serve it up. Garnish liberally with chopped parsley & maybe more Parmesan.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is a really easy recipe but truly makes a fuckton. So, unless you are feeding a large group or intend to eat this for days, consider cutting the recipe down. The veggies you choose to use are up to you. This can be made with no veggies at all or with regular pasta. It is a very forgiving dish.
Click the image above to watch the video.
Vegan Vegetable Spicy Szechuan Lo Mein Noodles
Feeds 10 or more
INGREDIENTS
2 1/2 lbs of SOFT (or cooked) lo mein or chow mein noodles or even cooked spaghetti
1/2 lb vegan meat of choice (I used leftover Tofurky ham) – diced (very optional)
for the veggies
2 tsp hot chili oil (or other oil)
2 tsp sesame oil
1 small onion – diced
6 long beans (or other green beans) chopped
1 bell pepper (I used 1/2 red & 1/2 yellow) – diced
1 zucchini – diced
2 dozen snow peas – trimmed & sliced
6 mushrooms – sliced
2 small heads of broccoli – cut into florets
5 or 6 carrots – chopped
1 cup purple (or other) cabbage – chopped
8 oz can sliced water chesnuts – drained
6 bird’s eye chilis – split (optional)
1/2 cup water
for the sauce
2 TBS minced ginger
4 garlic cloves – minced
1 tsp Chinese 5 Spice
2 TBS Shaoxing cooking wine or rice vinegar
4 TBS light soy sauce
2 TBS dark soy sauce
1 tsp agave
1 large handful Thai basil (or other basil)
GARNISH – more shredded basil or cilantro, sesame seeds, sliced scallions, lime wedges
DIRECTIONS
In a very large wok, heat the two oils. Add all the ingredients in the “for the veggies” list. Heat over high heat for about 5 minutes or until the veggies are tender.
Add the noodles, faux meat (if using) & everything in the “for the sauce” list. Combine & heat through.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
I love mushrooms. This dish is very simple and could be tossed with pasta or dropped onto a pizza or crostini or over potatoes. I used all button mushrooms but any variety or combination of various mushrooms would be lovely. Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.
(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)
DIRECTIONS
Heat the oven to 350 degrees.
Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.
Cook for about 45 minutes – stirring once. Season with S&P & garnish with parsley. If using balsamic or truffle oil – get on that & then eat this yummy guys!
