Thursday, June 25, 2009

Diner Style Skillet

This meal was amazing. Basically, its an awesome variation of the traditional diner style skillet you could find at any greasy old spoon except way better. There is a real hearty potato hash with a vegan omelet/frittata/scramble topped with some homemade vegan cheese. Try this dish anytime you have a hankering for something delicious and filling.

Diner Style Skillet

4 med russet potatoes, diced
1-2 sweet potatoes, diced
1 med onion, diced
3 cloves garlic, minced
2-3 cups diced seitan or seitan sausage
3 tbsp tamari mixed with 2 tsps liquid smoke
3 tbsp oil
1 tbsp good chili powder
2 tbsp cumin
3 cups spinach or greens
black pepper

1 block of silken tofu
1 tbsp tahini
1 tbsp onion powder
1 tbsp garlic powder
3 tbsp nutritional yeast
2-3 tbsp non-dairy milk
2 tbsp arrowroot
1 cup broccoli florets
1/4 diced onion
1 clove garlic
3/4 cup vegan cheese (that melts), sliced or shredded
4-5 green onions sliced thinly on bias
black pepper
oil to coat pan

For the hash
Start with the oil in a pan over medium heat and add the potatoes. Cover and let cook for a while. After about 5-10 minutes add the onions, garlic, seitan, smoke and spices. Let cook and get brown for about 5-10 minutes. Add the spinach to wilt and splash with tamari and season with salt and pepper. Serve trying to get a good mixture of everything. We also added some broccoli chunks in that we had on hand.

For the tofu

Blend all ingredients in the blender except brocolli, cheese and oil. After the mixture is smooth add brocolli and process until only small bite sized chunks are left. Heat a pan to get it real hot, add the oil, then add the mixture to the pan. After about 2 minutes turn the heat to low and cover. Cook for about 10-15 minutes. Add cheese. Let it melt or broil in the oven to get it browned on top. Tofu is ready whenit gets firm.

Monday, June 22, 2009

Stuffed Tofu, Wheat Berry Succotash, Purple Cauliflower Puree

So I have been missing in action for quite some time now. I would like to say that I have been busy, but the truth is I have just been quite lazy (both in the kitchen and in life). However, i was inspired by the farmer's market bounty and decided to make a nice dish. The tofu takes on a similar texture and flavor to that of a cordon bleu without the cruelty or environmental destruction. The succotash is reminiscent of a light summer chili and the sauce offers up a rich creamy contrast to the smoky tofu and crunchy-spicy succotash.

Garlic Scape Stuffed Tofu, Wheat Berry Succotash, Purple Cauliflower Puree

Garlic Scape Stuffed Tofu
1 block tofu, pressed and sliced into 6 slabs
4 Tbsp tamari
3 Tsp liquid smoke

1/2 shredded cashew cheese
3 garlic scapes finely sliced

Brown both sides of the tofu slices in a bit of olive oil. Splash with tamari and liquid smoke just before transferring to a tray to cool. Season with balck pepper and let cool.

Get the same pan and saute the garlic scapes in oil over low heat. Once just brown remove from pan and mix with cashew cheese. Slice a pocket in the tofu and stuff with the cheese mixture then bake at 350 for about 15 mins.

Wheat Berry Succotash
1 cup wheat berries
2 cloves garlic

1 med onion, diced
1 zuchinni, diced
3 carrots, diced
1 handful cauliflower florets
1 cup of chickpeas,
1 Tbsp ancho chili powder
1 Tbsp cumin
4 Tbsp of sunflower seeds
salt and pepper to taste

Boil wheat berries, garlic and a pinch of salt in 4 cups of water until cooked.

Saute onions, carrots and zuchinni for about 5 minutes in some oil. Add chili powder, chickpeas, cumin, salt and pepper. Cook for another 5 minutes. Add sunflower seeds and cooked wheat berries. Mash up the garlic and mix that in too.

Purple Cauliflower Puree

1 head purple cauliflower, steamed until well cooked
2 cloves garlic, steamed or boiled with cauliflower
1/2 cup almond milk
1 tbsp light miso

Puree all ingredients in blender until well pureed. Serve over tofu and succotash.