"I-Made-the-Hell-Outta" Vegetarian Salisbury Steak

    I think a lot of people my age remember when a t.v. dinner was just that:  an aluminum tray of slightly recognizable food that was meant to be devoured in front of "Brady Bunch" episodes.  My favorite was Salisbury steak with corn, half frozen potatoes (always a marble-sized chunk of ice in the potatoes for some reason) and baked apple slices.   I eventually tweaked a really delicious recipe and my version was better and (bonus) served on actual plates.  When I became a vegetarian, Salisbury steak was something I just let go.  Then I discovered Match Meats.  When I saw the "ground beef" version of Match Meats in the Whole Foods freezer my first thought was "I'm going to make the hell outta vegetarian Salisbury steak!"   Here's my version, vegetarian-ized.   Doused with mushroom gravy it's fit for dinner in front of the t.v. for sure.  It retained all the flavor of my old favorite and is healthier (although adding a ton of gravy probably isn't going to help you win any marathons). 

    This was really delicious the next day.  I had packed it in the gravy for lunch and my fellow teachers thought I was "cheating" and eating meat.

1 pound Match Meat ("ground beef" version)
1/3 cup finely chopped onion
10 saltine crackers, finely ground into crumbs
1 egg, slightly beaten
2 tablespoons sour cream
1 1/2 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
Olive oil for frying (I added a splash of truffle oil to boost the mushroom flavor, but that's optional)
2 cups mushroom gravy (recipe follows)

1. In medium bowl, combine Match Meat, onion, cracker crumbs, egg, sour cream, horseradish, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2” thick oval patties.
2. Heat large nonstick skillet over medium heat until hot. Cook patties in skillet and cook 5 minutes or so per side, or until they brown and firm up, turning once. Remove from skillet and keep warm.
3. Prepare gravy (recipe follows). Pour gravy over patties. This should be swimming in gravy (I didn't put much on in the picture because I didn't want to hide the steak, but the gravy adds more flavor and keeps the "meat" moist).   Serve with mashed potatoes and a pretty green vegetable.



Cheater Mushroom Gravy

I fully intended to go the whole 9 yards and make my gravy from scratch, but I didn't start dinner tonight until really late.  Then I fully planned on using some jarred mushroom gravy, but . . . um . . . I didn't have any.  So what follows in a super fast "gravy" that was a really nice complement to the Salisbury steak. 

1 can condensed Cream of Mushroom soup

2 cups vegetable broth

4 large portobella button mushrooms, sliced

1/2 onion, diced

1 tablespoon cornstarch

1/2 cup cold water

Salt, pepper, garlic powder and onion powder to taste

1.  Brown the mushrooms and onions in the same pan used for the steaks.
2.  When mushrooms and onions begin to carmelize, add the condensed soup and vegetable broth.  Stir to mix and bring to a boil.
3.  While you are waiting for the soup and broth mixture to boil, combine the cornstarch and water in a mug and mix well, getting rid of any lumps.  When soup is boiling, add the cornstarch and water and stir until it returns to a boil.
4.  Lower heat to a simmer and stir constantly until it reaches the desired thickness.  Add salt, pepper, garlic powder and onion powder to taste.

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Went to a World Famous Burger Joint and Left with the Ingredients for Vegan Hash

 

I have become a connoisseur of French fries.  Like many vegetarians who date a meat-eater,  French fries are my go-to meal in case I can't find anything on a menu I can eat.  For about 9 months now, my boyfriend has talked about Five Guys, a hamburger chain down the street from us which has, I am told, the world's greatest burgers.  We checked it out on our last date night and judging from all the posted signs in the joint, they DO have the best burgers on earth.  They also have amazing fries, and we left with a take out bag filled with my boyfriend's bacon cheeseburger and my Cajun fries.  My small order of fries filled the bag, and in spite of stuffing my face for a solid 20 minutes once we got home, I was still left with a big ol' pile of fried taters.  I put them in the fridge and went to sleep dreaming of how I could use them in a hash for breakfast the next morning. 

 

 

My leftover Cajun fries from Five Guys, diced and ready to go . . .

 

 

 

This hash was born from leftovers and vegetables that I needed to use before they turned ugly on me.  It was delicious (and vegan) as I prepared it, but if you'd like, add some shredded cheese and top the bowl of hash with an over-easy egg.

 

 

 

 

 

1 1/2 cups leftover seasoned fries, cubed (I used Cajun fries from Five Guys)

1/2 cup diced shallots (or onions)

1 cup chopped mushrooms

1 cup chopped Brussels sprouts

2 fistfuls of fresh spinach, chopped

1 kumato, diced (or tomato)

1 tablespoon diced garlic

1 teaspoon diced hot peppers (optional)

1 tablespoon nutritional yeast flakes (optional)

Salt and pepper to taste



 

 

 

 

 

1.  Heat about a tablespoon of olive oil over medium-high heat and add shallots, mushrooms, Brussels sprouts and garlic.  Cook, stirring frequently, until it starts to get fragrant and shallots are cooked down.

2.  Add kumato (or tomato) and nutritional yeast and cook down until most of the liquid has evaporated.

3.  Add spinach and cook down for about 10 minutes more or until most liquid has evaporated. 

4.  Remove vegetables from the pan and add about a tablespoon of olive oil.  Fry the leftover potatoes until they are hot and start to crisp up a bit.

5.  Return vegetable mixture to pan, mix well, and heat through.  Season with salt and pepper to taste.  

 

 

 

 

 

 

 

 

 

 



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Branden's Dinner (with "The Green Stuff")

I love being a teacher. Even on my worst days, it beats folding shirts at The Gap for a living (which I did, briefly, much to the consternation of the company). One of the best things about teaching high school is that I get to watch kids come in as a group of goofy freshman and be a part of how they grow and mature towards their senior year. Some students stick with you, too, and even now, a few thousand kids later, I could probably tell a former student just where he or she sat in my classroom.

Branden and I hit it off from the very beginning. For one thing, he was nearly 6' 7" as a 9th grader to my 5' 1", which he found endlessly amusing. I had Branden for numerous classes during his four years in high school and I never remember seeing him without a huge smile. It was infectious and it still is.

Branden struggled a lot with his weight in high school. Yes, he was tall, but he was also much heavier than he wanted to be. Then, one day, something seemed to "click," and he began to transform into the man we all knew he could be. He began working out in earnest when he started to play football his freshman year in college. The rigor of the program, a dedication to eating healthily, and Branden's never-ending optimism have all made him virtually unrecognizable (with the exception of his smile).

Over the years, Branden has become part of my family. With his mom's blessing he's always managed to fit in some time with us when he comes home from college. When he came to dinner this last time he asked if he could help cook. He's really dedicated to lean proteins and low fat eating, so together we whipped up a quick, easy, healthful meal that he can recreate on his own back at the ATO house. We didn't use a recipe because it was more about tastes and techniques and creating something he could do later on his own. He declared it "awesome" and said "the green stuff" was "EFFING fantastic." I love those college boys!


Some of our ingredients: shallots, spinach, mushrooms, avocado, garlic and tempeh.



Branden preparing the red quinoa (1 cup quinoa to 2 cups low-sodium vegetable broth)



Shallots

 
Branden crying like a girl because the shallots burned his peepers.



Making the "Green Stuff," as Branden christened it.  Scoop out 1 avocado.





Add about a tablespoon of Italian herbs.



Add about a tablespoon of minced garlic.



Add between 1 to 2 tablespoons nutritional yeast.



Add ingredients to food processor.



Add some low sodium broth until it thins out to a sauce consistency.  Taste it and add some salt if needed.  Pop it in the fridge so it's cold to serve.  It was so yummy!



Quick frying of shallots, garlic and mushrooms in a little olive oil.




I had Brandon add little bits of low-sodium vegetable broth, cooking it down until it really reduced and concentrated the flavor.  It adds a buttery flavor without the butter (and fat).



Just before plating the vegetables, Branden adds some ground, toasted almonds for a little texture.





Veggies aren't Veggerific until they get some spinach love!



Here we're trying to capture the comical difference in our height . . .





We cut tempeh in half length-wise and width-wise, then browned it up with olive oil and some sea salt.





Branden says, "Effing FANTASTIC!"

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Mushroom and Wild Rice Tarts with Truffle Oil-Infused Crust

I am getting sassy in the kitchen, People! Time was mixing flour and rolling it out into some pie-shaped configuration was the stuff of nightmares for me. No longer! This entire meal was built around the following thought: What would happen if I used this ridiculously over-priced white truffle oil in a pie crust?



This tart was creamy and warm and using the truffle oil made me feel like a real foodie type. I made this recipe up as I putzed along, but wrote down what I was doing as I went. Hopefully you can recreate it, because it was too good to be vegan!



Mushroom and Wild Rice Tarts with Truffle Oil-Infused Crust

3 cups prepared rice (I like to use wild rice or Wehani rice, prepared in vegetable broth)
1 cup cold mushroom gravy (recipe follows)
6 button portobello mushrooms, sliced
1 cup leeks, chopped
1 tablespoon Italian seasoning
1 tablespoon garlic
Olive oil
Smoked paprika
Parsley for garnish
Truffle Oil-Infused Crust, unbaked (recipe follows)



1. Preheat oven to 350º.
2. Sauté vegetables in a little oil until they just start to get tender.
3. Add all of the ingredients up through the garlic into a large bowl and mix well.
4. Put mixture into 6 prepared (but uncooked) tart crusts. I had exactly enough of the mixture for 6 (4") tarts.
5. Sprinkle tarts with a little smoked paprika, and bake in pre-heated oven for 30 minutes, or until hot and the crust begins to brown up.
6. Remove from tart pan and garnish with parsley.

Mushroom Gravy (Cheater's Version)



1 container Imagine Creamy Portobello Mushroom Soup
2 tablespoons white, unbleached flour
2 tablespoons Earth Balance
1 heaping tablespoon nutritional yeast
¾ tablespoon garlic powder
¾ tablespoon onion powder
1 tablespoon soy sauce
Sea salt and freshly ground black pepper to taste

1. Melt Earth Balance over medium-high heat and add flour. Stir until flour gets fragrant and begins to brown. Slowly add soup, little bits at a time, whisking well during each addition to break up the flour.
2. Continue whisking until all the soup is added. Bring to boil.
3. Add all remaining ingredients, mixing well, then lower heat to simmer, whisking until thick and creamy.

Spelt Pie or Tart Crust for a Savory Main Dish
This recipe will make 2 (9") pie crusts or 6 (4") tart crusts.

2 cups spelt flour
1 cup unbleached white flour
½ teaspoon sea salt
1 teaspoon white truffle oil
½ cup olive oil
¾ cup unsweetened almond milk, very cold



1. Combine flour and salt in a food processor; pulse a couple times to mix well.
2. In a separate bowl, whisk together oils and milk. Drizzle mixture into the food processor and pulse 6 to 8 times, until the dough resembles coarse chunks (don't work it too much or it will be tough. If you can squeeze some together and it holds its shape it's done). If the dough doesn't hold together, add a little more milk and pulse again.
3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 6 equal balls (for small tarts; if making pie, shape into 2 equal balls).
4. Roll each ball out and carefully fit dough to tart pans or pie plate. Let rest a few minutes, allowing it to come to room temperature, before you add a savory filling.

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Teriyaki-Flavored Happiness (or, These Vegetables Aren't Going to Eat Themselves!)

If you've been following my blog, you may notice the same ingredients used in multiple recipes. There's a really good explanation for that: I'm a normal person and not a gourmet cook. I make a trip to Whole Foods once or twice a year, for example, to purchase specialty ingredients and to stock my freezer with vegan meat alternatives. Other than that, I'm shopping down the street at Kroger, Meijer, or on a day when the three boys aren't trying to kill each other in the back of the mini-van, I may get a trip into the local health food store.

As far as the purchase of fresh vegetables goes, I have learned to think with my brain and not with my eyes in the produce section. When I stopped eating meat, I suddenly became a fresh vegetable hoarder. I. Had. To. Have. Everything. Every color and variety of peppers, everything labeled as organic, each and every kind of leafy green. I wanted everything and I wanted it all at once. And like a hoarder, my "collection" took on a life of its own, quickly turning bad before I could get to everything. My peppers got soft and wrinkly, my organic mushrooms were covered in slime, and my leafy greens dissolved into gelatinous black goo. I had to admit I was throwing out more than I could eat each week.

So- after a few months of fuzzy tomatoes, I wised up. I started purchasing produce more strategically. I refused to make eye contact with that already-ripe avocado unless I knew I was going to use it that night. I bought less, and attempted to use all of it before I purchased more. I'm not always successful. Right now as I type this, there are four tomatillos well past their prime, mocking me from a bowl on my counter.

Which brings me back to the beginning of this post. I write this blog for people like me, who want to eat healthier but aren't about to run up to the grocery store each day. I'm a working mom with a realistic grocery budget who hates to waste food. If I bring home a bag of shallots, you're going to see shallots in most of my recipes until they're gone, People. That's just how I roll.

Today's recipe was made with all my remaining fresh vegetables prior to Friday's trip to Kroger. A stir-fry it is!

4 Gardein Scallopine cutlets, thawed
1 cup teriyaki sauce
2 teaspoons minced garlic
1 teaspoon fresh, ground ginger
1 teaspoon Five Spice powder
1 teaspoon onion powder
2 tablespoons agave nectar
1 tablespoon sesame seeds
1/2 teaspoon toasted sesame oil (optional)
Freshly ground black pepper
Vegetables for stir fry (I used cauliflower, shallots, portobellos, Brussels sprouts, bok choy and radicchio)
Grain of choice (I used brown rice)



1. Combine all the ingredients (except for vegetables and rice) and marinate for at least 20 minutes. I have a Food Saver Marinator, and it is one of my favorite things.
2. Add a little oil to a large skillet and heat it over medium-high heat. Add the marinated cutlets and cook about three minutes on each side, or until they start to brown up.
3. Add the reserved marinade to the cutlets in the skillet, and bring to boil. Reduce heat to simmer and let the marinade reduce down. You want it to get nice and thick, but still liquid-y enough to pour some over the vegetables when serving.
4. Meanwhile, do a quick stir-fry of the vegetables in a hot skillet with a little oil.
5. When it looks like the vegetables are almost done and the marinade is thickening, remove the cutlets to a platter so they can rest for about two minutes.
6. To serve, arrange vegetables over prepared rice, spoon a little of the marinade over them, and top it all with sliced cutlets.

Note: We had two cutlets leftover that we didn't eat. Later that night (as I am wont to do) I tiptoed to the kitchen under the cover of darkness for one wee bite more. The "chicken" was so good, ice cold and coated in the sauce, that I not only ate one entire piece, but TWO. I went to bed with sticky fingers and a smile on my face. So, long story short, these are amazing cold, and would be a great addition to a sandwich or salad, or as a midnight snack!

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Spicy Tofu Stir-Fry, Coming Right Up!

Spicy Tofu Stir Fry.



I had a nice surprise today when my friend and business partner was able to stop by for a working lunch. I made us a quick stir-fry, using veggies I had on hand and one of my favorite ready-made products: Tree of Life’s Smoked Tofu.



I love this product because it’s delicious, has a truly “meaty” texture to it, and is incredibly convenient. I often bring along a package when we’re headed to the zoo or park or somewhere where I know vegan-friendly protein sources will be non-existent. My husband brought three packs with him when he and the kids went camping, too.





Locally, I can only get it at Dale’s Natural Foods in Flint, Michigan so I always buy four or five at a time (they last quite a while in your refrigerator).


Spicy Tofu Wrap with Daiya and veggies

Usually I eat it cold in wraps. Today my friend felt like a stir-fry, so I was happy to accommodate. The tofu held up beautifully and the spices made my job almost non-existent. If you’ve always “hated” tofu, or if you’re afraid to try it, this product might pleasantly surprise you. Below is the “recipe” for my stir-fry. It's pretty much a no-brainer when the main ingredient is this good!



Spicy Tofu Stir-Fry for Two

1 package Tree of Life Spicy Smoked Tofu, cut into cubes
2 small shallots, sliced
3 small portobello mushrooms, sliced
2 nice-sized broccoli florets, chunked
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons olive oil
½ cup Imagine Low-Sodium Vegetable Broth
Salt and freshly-ground black pepper to taste
1 tablespoon sesame seeds
2 cups prepared jasmine rice

1. Heat oil in a skillet and add shallots, mushrooms, garlic and red pepper flakes. Sauté until mushrooms start to carmelize, then add broccoli.

2. Stir-fry vegetables for about two minutes, then add broth. Scrape the bottom of the skillet to incorporate any brown bits of mushrooms or shallots.

3. Add the tofu and gently stir-fry until tofu is heated through and the broth has reduced down. Add salt and pepper to taste. Serve over prepared jasmine rice and sprinkle each plateful with sesame seeds.

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