Saturday, January 5, 2013

Rustic Spaghetti

A twist on the traditional spaghetti. No meat, or meat substitute, and you're eyes are not deceiving you, it does have cabbage, celery and soy sauce in it! A whole lot tastier than you would think. :)
(Sorry, no pictures)

Rustic Spaghetti
Serves 4-6
Recipe from The Kind Diet

1/4 Pound pasta (I used spaghetti noodles)
2 tablespoons olive oil
2 large onions, thinly sliced (I used one yellow, one red)
2 garlic cloves, finely chopped or thinly sliced
2 celery stalks, diced or thinly sliced on a diagonal
1/4 cup shoyu (soy sauce)
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1 head green cabbage, thinly sliced
5-6 tablespoons marinara sauce

Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta well.
Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minute longer, until the onions are transparent and turning golden.
Add the celery to the skillet and saute for 3 or 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
Add the pasta to the skillet with the sauce and toss together. Cook over medium-high heat for a minute or two and serve.

Serve with garlic bread. mmm
Cuisinart Smart Stick Stainless Steel Hand Blender & Chopper (Google Affiliate Ad)

Monday, December 31, 2012

Chickpea Cutlets

Chickpea Cutlets
Serves 4
Recipe from Veganomicon

1 Cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprike
1/4 teaspoon dried rubbed sage
olive oil for pan frying

In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6x4 in rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

I found with this recipe freezes really well. What I did was make the individual patties, and then put them in between sheets of parchment paper. Put them in a sealed container and pop them in the freezer. Use within 6 months. To reheat them, put them in the microwave on defrost, then sear them up again in a skillet.

Waring Pro MBB Series Stainless Steel Blender (Google Affiliate Ad)

Friday, June 8, 2012

Grilled Cheese W/ Daiya and Peppered Tofurky

Who doesn't like a good grilled cheese? I don't think I know anyone, well maybe one person but she is crazy! :P Doesn't count. The cheesy, melty, gooey goodness really takes me back. I made this one a more "adult" version, including peppered Tofurky and caramelized onions, on Dave's Killer Bread, Oh yeah! Delicious. 
I used Daiya's new Jack Style Wedge, it melts so good! And a little goes a long way. I think I used to much, when I picked it up to eat it melted everywhere, but I didn't care, by the end of the sandwich I was able to dip the bread in the cheese that dripped on the plate, score!
Daiya's shreds and wedges are cholesterol free, dairy free (animal product free), kosher, free of common allergens including dairy (casein and lactose), soy, gluten, eggs, peanuts and treenuts (excluding coconut), so almost anyone can enjoy this wonderful product. Gluten Free? Just swap in your favorite GF bread, like Udi's. 
I can't wait to try the Cheddar Style and Jalapeno Garlic Havarti Style! Both sound great!

2 Tbsp Earth Balance
2 Slices bread your choice
2 thin slices Daiya wedge your choice
2 slices peppered Tofurky
handful of onion slices

Heat EB in pan on medium.
Place one piece bread in pan with daiya. Let heat for a minute, until bread is browned on bottom, add onions to pan to caramelize in pan, add Tofurky and top bread.
Add perfectly caramelized onions to sammich.