Meatless Monday: Veggie Burgers Galore

Quorn is reported to be the top-selling frozen meat-free brand in natural stores across the country - and it's no surprise to me, as I think they offer the best tasting meat alternatives on the market. Recently, Quorn introduced two new meatless options to their line of vegetarian fare: the classic hamburger and the cheeseburger. Like other Quorn products, these burgers are made of mycoprotein, a soy-free blend of fungi rich in antioxidants, amino acids, and fiber.

The stats are pretty impressive! A Quorn Cheeseburger patty has 100 calories, 4 grams of fat, 8 carbs, 3 grams of fiber, and 11 grams of protein. The Classic burger's nutritional content contains all of the above, with ones less gram of fat.

These burgers are delicious! Meaty and dense with a much more realistic texture than most other veggieburgers. With enough toppings, I bet these could even fool most meat lovers.

Here's how I'll be serving them this meatless Monday:

Quorn Cheeseburgers with Sweet and Spicy Onion Compote

One Quorn hamburger or cheeseburger patty per person

Soft buns such as challah or potato rolls

2 tbs. sweet and spicy onion compote

Slice of your favorite cheese or soy cheese (I used soy cheddar)

Lettuce, tomato, onion

Ketchup, mustard, BBQ sauce, or even some Chipotle Pimenton Tartar Sauce if you have some left over

Sweet and Spicy Onion Compote

2 medium sweet onions, sliced thin

3-4 canned jalapenos, finely chopped and seeded (you can find a can in the Mexican/Spanish section of your grocery store) OR if you'd prefer less spice, substitute about 1/8th cup mild canned chiles

2 tbs. brown sugar

1-2 cloves garlic, minced OR 1 tsp. garlic powder

1/2 tsp. cumin powder

Squeeze of fresh lime juice (about 1/2 lime's worth)

Salt and fresh ground pepper to taste

1 tbs. canola or olive oil for sauteing

Heat oil in a saute pan over medium-high heat. Add the onions and season with a sprinkle of salt and pepper. Cook 5-7 minutes until just tender and beginning to brown. Add the garlic, jalapenos, cumin, and brown sugar. Cook an additional 5 minutes or so until onions are brown and caramelized. Add lime juice and cook another minute until liquid is absorbed. Adjust seasonings if necessary. Let cool and use as a topping for Quorn burgers. Will keep in an air-tight container in the refrigerator for up to a week, so it's always good to make extra!

For those in the Princeton area looking for a meatless option, I recently discovered that Chuck's Spring Street Cafe has a pretty good homemade veggie burger! This was unexpected, since this sort of divey hole in the wall is best known for it's chicken wings and foot-long hot dogs. And while we're still on the topic of veggie burgers, here's Melyssa with a note about one of her favorites in Philadelphia:

For any Philadelphians reading, I urge vegetarians and carnivores alike to try the veggie burger at Mac's Tavern, a gastropub in Old City that opened less than a year ago. I would have never even noticed the place, with it's nondescript facade and small, very understated sign, but my friend decided to hold her birthday party here after learning that two of the actors from It's Always Sunny in Philadelphia are part-owners. Boy am I happy about this discovery! For only $7.99 you can get a piping hot homemade veggie burger and a pile of nicely-seasoned fries with aoli dipping sauce. While some veggie burgers strive to mimic meat, Mac's patty is distinctively verdant, with whole green peas and fresh herbs throughout. Served with a huge slice of tomato and a pile of lettuce and onion, it can be a little (ok a lot) messy to eat, but it's worth the effort.

Meatless Monday: Mixed Greens with Spicy Soy Sausage over Polenta

Mixed Greens with Spicy Soy Sausage

10-12 oz. organic mixed greens (Such as kale, collards, mustard greens, beet tops, swiss chard, etc. You can get a bag of pre-washed mixed greens at Whole Foods or Trader Joe's)

2 links of your favorite spicy soy sausage, chopped into rounds (or about 1/2 link of Trader Joe's soy chorizo)

3-4 cloves garlic, chopped

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

1/2 tsp. crushed red pepper flakes (you can leave these out if you don't want any spice)

1-2 tbs. extra virgin olive oil

In a large, deep pot over medium high, heat olive oil and garlic and saute until just tender but not browned. Add a sprinkle of salt and red pepper flakes, then add your soy sausage. Saute sausage for 2-3 minutes, then use tongs to slowly add the greens and toss them gently in the oil. Season with salt and fresh ground pepper to taste. Cook greens for 7-9 minutes or until wilted and tender. Set aside.

Creamy Polenta 

1 cup quick-cooking (not instant) polenta

3 cups soy creamer or broth 

2 tbs. Earth Balance or herb butter

1/2 cup grated Parmesan or your favorite cheese blend

Fresh ground pepper to taste

1 tsp. garlic powder (optional)

Bring soy creamer (or broth) and 1 tbs. of the Earth Balance or garlic herb butter to a simmer in a medium sized saucepan. Add the polenta slowly in a thin stream while stirring with a whisk or spoon. Stir for about one minute until the polenta just separates from the sides of the saucepan. Add the cheese and continue stirring until it melts and disappears. Finish with the other tbs. of Earth Balance or butter.  Top with mixed greens and sausage.

Coconut Milk Crepes with Fresh Fruit and Lemon Mascarpone

The lemon mascarpone recipe can be found in this previous posting. Follow that recipe with the addition of 1 tsp. of good quality vanilla extract. Since the batter should rest before cooking, I like to whip it up before dinner, then fry the crepes afterward for dessert.

1 cup flour 

1.5 cups light coconut milk from a can or So Delicious brand Coconut Milk Beverage (I bought this recently and have been using it a few different recipes, it makes a delicious drink, too - over all it's a good investment)

2 eggs

2 tbs. Earth Balance of butter - melted

2 tbs. sugar or agave syrup

Pinch of salt to taste

In a large bowl, whisk together all ingredients except eggs until well-blended. Add eggs one a time, whisking well after each addition. Store the batter in your refrigerator for about an hour before cooking the crepes. You can start on the filling while you wait.

Heat a bit of butter in a crepe pan (or a small-medium sized nonstick skillet with shallow sides). Keep the heat fairly low or else the crepes will brown too quickly. Hold the pan with one hand and drop about 1/4 cup of batter in with the other. Swirl the pan around so the batter evenly covers the bottom in a thin layer.

Serve crepes with a dollop of mascarpone and your favorite fresh fruits. I used strawberries, as they taste great with the lemon flavor.

You can also serve the crepes with plain lemon curd inside and an orange sauce like a Crepe Suzette.

Quick Orange Sauce

2 tbs. Earth Balance or butter 

1/2 cup orange liqueur such as Triple Sec

1 cup fresh orange juice

In a saucepan, melt Earth Balance or butter over medium-high heat. Add orange and liqueur and let sauce reduce for about 30 seconds or until slightly thickened. Pour warm sauce over the crepe and serve with whipped cream or powdered sugar if desired. For a more traditional Crepe Suzette style, you can make the sauce in a pan and place a crepe directly inside while the sauce reduces.

 

Soy Chorizo Onion and Mushroom Enchiladas with Fresh Tomatillo and Avocado Salsa

Soy Chorizo Onion and Mushroom Enchiladas with Fresh Tomatillo and Avocado Salsa

7-8 organic corn tortillas
3/4 cup or 1/2 link soy chorizo, casing removed (I got mine from Trader Joe's)
10-12 oz mushrooms  (I used portabellos)
1 medium-large onion sliced
2 cups fresh tomatillo salsa (you can substitute store bought for a shortcut, otherwise see recipe below)
1 cup roasted tomato salsa (I like Frontera brand but Trader Joe's double roasted salsa is also delicious)
1/2 cup cilantro roughly chopped
1-2 cups shredded organic Mexican cheese blend
1/3 cup cotija cheese grated (optional)
2 tbs canola or mild olive oil
1/3 cup of Mexican crema or sour cream

In a skillet, heat oil over medium-high heat. Add the onions and season with a sprinkle of salt. Saute until tender and just beginning to brown. Add the mushrooms and saute 1-2 minutes longer. Add the garlic and the soy chorizo (you can squeeze the chorizo from the casing directly into the pan). Season with the cumin powder and pepper. Stir to combine and saute 1-2 minutes. Add 1/2 cup of the fresh tomatillo sauce and the fresh cilantro. Mix well and cook for about 3-4 minutes. Set aside. This can be prepared ahead of time

When it comes to assembling your enchiladas there are two methods to choose from:

Method 1 (short cut)

Preheat oven to 350 degrees.

Add about 1/4 cup of roasted tomato salsa and the tomatillo salsa to coat the bottom of a baking dish

Top with a layer of corn tortillas (2-4 depending on the size of your dish)Add about 1/4 cup each of roasted tomato salsa and tomatillo salsa to coat the bottom of a baking dish. Place a layer of the chorizo mushroom onion mixture evenly on top of the tortillas and cover with shredded Mexican cheese. Top with dollops of the roasted tomato and tomatillo salsas. Repeat this process with a second and third layer (depending on baking dish size). The final layer should be just tortillas topped with a generous amount of shredded cheese, the grated cotija cheese if you are using it, and dollops of the salsas. Bake at 350 for 25-30 minutes and garnish with the crema our sour cream and additional salsas if desired.

*This dish can also be made into quesadillas by adding a small amount of filling and some cheese into the center of a corn or flour tortilla frying them lightly on both sides. Garnish with the salsas and crema or sour cream.

Method 2 (This is another step but really adds a nice flavor dimension)

In a saute pan, heat 1 tbs oil over medium high heat. Lightly brown the corn tortillas one or two at a time on both sides (about 30 seconds) before using them to layer your enchiladas. Proceed to follow directions in method 1.

Fresh Tomatillo Salsa with Avocado

6 tomatillos, husks removed, washed and dried
1/2 ripe avocado
1 cup fresh cilantro

Juice of 1 lime

2-3 cloves fresh garlic
1/2 small jalapeno pepper seeded (optional if you want a spicy salsa)
1 tsp salt or to taste
1/2 tsp fresh ground pepper

In a food processor or a blender, chop the garlic first then add the remaining ingredient. Process until smooth but slightly chunky. Add the avocado and pulse until the mixture is thick but not pureed. Taste and adjust salt and pepper to your liking. This can be made ahead 1-2 days and kept in the refrigerator. It is also a wonderful dip for chips!

Meatless Monday: Lower-Fat Vegetarian "Bacon" Mushroom and Onion Quiche

Lower-Fat Vegetarian "Bacon" Mushroom and Onion Quiche

9 inch home made or store bought organic pie crust

4 organic eggs

1 cup silk soy creamer (or milk, if you prefer)

1 small-medium onion, sliced thin

3/4 cup (about 4 oz) portabello or other assorted chopped mushrooms

5 slices soy bacon, chopped (Morning Star Farms is a good choice, so is Lightlife Smart Bacon)

4 slices your favorite soy or regular cheese (I used Veggie brand soy pepper jack to keep it healthier)

1 tsp. salt

1/2 tsp. fresh ground pepper

1 tsp. garlic powder

Pinch of fresh grated nutmeg (optional)

1-2 tsp. fresh thyme leaves 

1-2 tbs. olive oil or Earth Balance for sauteing

Defrost pie shell and set aside. Preheat oven to 350 degrees.

In a skillet, heat oil over medium-high. Saute onions first for about 3 minutes until they begin to soften. Then add mushrooms and "bacon." Season with thyme and a sprinkle of the salt, pepper, and garlic powder. Saute until veggies are tender and bacon is heated through. Set aside to cool slightly (if they are too hot they will start to cook the eggs too soon and create steam which softens the crust).

In a bowl, crack eggs and beat slightly. Add remaining seasonings and pinch of grated nutmeg if you are using it. Add soy creamer and whisk to combine. Distribute cooled vegetables on the bottom of your defrosted crust. 

Pour egg mixture into the crust and top with slices of cheese (you can tear them into smaller shreds first if you want, but I just laid them evenly on top).

Bake for about 35 minutes or until quiche is puffy and slightly golden in color, making sure it is not jiggly in the middle. Let cool for about 5 minutes before serving. Can be served hot or at room temperature. 

Pair with a nice salad and a crisp white wine such as a Sauvignon Blanc or a sparkling Proseco such as Rustico.

Meatless Monday Thanksgiving Style

Thanksgiving isn't until Thursday - but for those of you who remain meatless all year round, here's a Meatless Monday recipe for a tasty Turkey alternative.

Quorn Turk'y Roast

1 Quorn Turk'y roast

1 1/2 tbs. extra virgin olive oil

1 tsp. poultry seasoning

1/2 cup No-Chicken or vegetable broth

1/4 cup white wine or apple cider

1 tsp. each onion and garlic powder

salt and fresh ground pepper to taste

Rub quorn roast with olive oil on all sides and sprinkle evenly with seasonings. Place in an oven-safe dish and pour broth and wine or cider in the bottom. Cook according to box directions, basting often with the juices. Serve with your favorite vegetarian gravy - my daughter loves Whole Foods wild mushroom.

Stay tunes for many more vegetarian-friendly Thanksgiving dishes coming soon!

Meatless "Marsala" and Roasted Root Vegetables

Here's something I whipped this up for last night's Meatless Monday dinner. The sauce is reminiscent of a Marsala - but a bit sweeter and with much less fat!


"Chicken" Cutlets with Creamy Sherried Mushroom Sauce

1 box (4) Quorn Naked Cutlets (defrosted)

1 container (10-12 oz) baby bella mushrooms (or button/white)

1/3 cup good quality sherry (not cooking wine) or cognac

3/4 cup soy creamer (or half and half if you're looking for a more indulgent dish)

1/2 tsp. salt or to taste

1/4 tsp. fresh ground pepper or to taste

1/4 tsp. fresh thyme leaves

1 tbs. Earth Balance or olive oil (or a combination of half oil, half Earth balance)

1 tbs. garlic herb butter (optional)

2 cloves garlic, minced

1 tbs. of olive oil (for sauteing cutlets)

Heat 1 tbs. olive oil in a skillet. Season Quorn cutlets with a bit of salt and pepper, then satue until lightly golden brown on each side. Set aside.

In sauteuse or deep-sided skillet, heat Earth Balance and/or olive oil over medium-high heat. Add the mushrooms and season with a little salt and pepper. Saute for a few minutes until they start to soften, then add minced garlic and cook an additional 3-4 minutes until mushrooms are tender. Sprinkle in thyme leaves. If you are using garlic-herb butter, add it now. Add sherry and saute until it is almost absorbed. Add soy creamer. Cook until sauce is reduced and slightly creamy. The longer you cook it the thicker the sauce will be. If you want a thinner sauce, add a bit more soy creamer. When the sauce is ready, add the cutlets to the pan to re-heat them. Serve over mashed potatoes or whole grain pasta.

Spiced Roasted Fennel and Squash 

1 large fennel bulb, washed and dried and roughly chopped

1 lb cubed seasonal squash, such as delicata, acorn, or butternut

1 tbs. olive oil

1 tsp. pumpkin seed oil - optional (I got mine at Wegman's, but you can usually find it in the specialty oil section of most supermarkets. You only need a tiny amount each time you use it, so one bottle will last a long time)

Salt and fresh ground pepper to taste

1 tsp. pumpkin pie spice

Preheat oven to 400 degrees (I used convection roast - use this setting if your oven has it). Drizzle oil evenly on the bottom of a baking sheet and place cut vegetables in a single layer on top. Sprinkle with seasonings and toss to coat. Roast in the oven for about 25 minutes or until fork tender. Place in a serving bowl and drizzle pumpkin seed oil on top if you are using it.

Meatless Monday: Vegetarian Red Beans and Rice and Sauteed Kale with Apples and Onions

Here are two warm, comforting vegetarian dishes to usher in the chilly fall season.

Vegetarian Red Beans and Rice with Soy Sausage

1 16 oz. can red kidney beans, rinsed and drained

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced

1/2 yellow pepper, diced

1 stalk celery, chopped

3 cloves garlic, chopped

1/4 cup Trader Joe's Soy Chorizo (or chopped Tofurkey brand Kielbasa or your favorite smokey-flavored imitation sausage)

3/4 - 1 cup No-Chicken Broth or Vegetable Broth or water

1 1/2 tbs. olive oil

Salt and fresh ground pepper to taste (it might not need much salt at all so taste before seasoning)

1 tsp. your favorite Cajun seasoning

About 2 cups prepared white or brown rice seasoned with a little olive oil, salt, pepper, garlic powder, and a sprinkling of Cajun seasoning. 

In a large skillet, heat olive oil on medium-high heat. Add chopped onion and saute for about a minute, then add peppers, celery, and garlic. Sprinkle with a pinch of salt and Cajun seasoning (use more if you like a stronger flavor). Saute 4-5 minutes until vegetables are tender. Add the soy sausage and beans and cook another 2-3 minutes. Add the broth or water and stir to combine. Let as much broth cook off as you would like. Serve over prepared rice.

Sauteed Kale with Apples and Onions

1 lb. kale, washed, dried, and roughly chopped (remove tough stems)

1 medium onion or 1/2 large onion, chopped

2 medium crisp, tart apples (Honey Crisp, Gala, Pink Lady, etc) chopped

2-3 tbs. balsamic vinegar

1 tsp. extra virgin olive oil

1/2 - 1 tsp. mild curry powder

Salt and fresh ground pepper to taste

1/4 - 1/2 cup water 

In a deep pot or skillet, heat olive oil over medium-high heat. Add a sprinkle of salt and the onion. Saute 2-3 minutes until onion starts to get tender. Add apple, balsamic vinegar, and curry powder and saute until softened. Add the kale and season with salt and pepper to taste. Mix thoroughly and cook the kale for 4-5 minutes and add 1/4 cup of water to start. Continue cooking until kale is as tender as you want it. Add more water and cook further for softer veggies.

Meatless Moday Mexican Fajitas

Vegetarian fajitas can be more than just a bunch of sauteed vegetables. These imitation-beef fajitas are just as tasty (and filling) as the real thing - and they'll be ready to serve in under 15 minutes! For an easy vegan version, use tofutti sour cream and soy cheese.

Beef-less Fajitas

1 package Gardein beef-style chunks (Morningstar Farms beef-style strips will work too) defrosted

1 large onion, sliced thin

2 red, yellow, or green peppers, cut into strips

3 cloves garlic, chopped

Juice of two lemons or limes (or one of each)

3/4 cup fresh chopped cilantro

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

1 1/2 tsp ground cumin

1 1/2 tsp. chili powder or to taste

1-2 tsp. vegetable oil

1 package of your favorite soft tortillas - preferably whole grain

Toppings:

Crema, sour cream, or tofutti sour cream

Shredded Mexican blend cheese (optional)

You favorite salsa

Sliced avocado

In a small bowl, combine lemon/lime juice and one clove of chopped garlic. Sprinkle in a pinch of salt and ground pepper and 1/2 tsp. cumin. Whisk to blend. 

In another bowl, season defrosted "beef" with 1/2 tsp cumin, 1/2 tsp. chili powder, and a sprinkle of salt. Toss and let sit for a few minutes or up to an hour.

In a large skillet, heat oil over medium-high heat and add onions and peppers. Saute a few minutes until they begin to soften. Add remaining garlic and saute another 30-40 seconds. Add the "beef" and season with remaining spices. Saute until "beef" is nicely browned and heated through. Pour in the juice mixture and sprinkle in the chopped cilantro. Stir to combine and cook until about half of the liquid is absorbed.

Serve "beef" and vegetable mixture in warmed tortillas with a sprinkle of shredded cheese and top with salsa, crema/sour cream, and sliced avocado. It would also be wonderful with a side of rice and beans and a nice green salad with a cumin or cilantro dressing.

Italian-Influenced Meatless Monday: Vegetarian Style "Chicken Piccata"

Chicken Piccata is a traditional Italian dish consisting of chicken cutlets lightly battered and served with a butter based, lemon-garlic sauce. My daughter loved this as a child, and now makes a vegetarian spin-off using Quorn or other imitation chicken cutlets. Once dredged in egg and flour and fried to a nice golden brown, you won't even notice that the cutlets aren't real meat! Using Earth Balance instead of butter cuts down on cholesterol - and you can even make the meal vegan by skipping the egg part of the dredge!

Quorn "Piccata" with Lemon Garlic Sauce Over Linguine with Spinach

2 unbreaded imitation chicken cutlets, defrosted (Quorn Naked Cutlets taste better, but Gardein Scallopini work well too and are vegan)

1/2 box whole grain linguine

1/2 cup white wine

1/2 cup Imagine No-Chicken broth

1/2 bag baby spinach

Juice of 1-2 lemons (depending how tangy you like your sauce)

2 large cloves garlic, minced

2 tbs. Earth Balance spread

1 tbs. extra virgin olive oil + a little more for drizzling

About 2 tsp. Earth Balance + 2 tsp. flour (smash them together, this will act as a thickening agent)

1 tsp. sugar

1 tbs. capers (optional - they add a nice salty, tangy flavor but they are not for everyone)

1 egg, beaten

About 1/2 cup flour mixed with a sprinkle of salt and pepper

Prepare pasta according to box directions. When it's finished cooking, drain and return to the pot. Drizzle with a little extra virgin olive oil and set aside.

In a saucepan, heat 1 tbs. Earth Balance over a medium-low flame and saute garlic plus a sprinkle of salt for 1-2 minutes until it begins to soften but not brown. Add white wine, broth, and capers and let simmer on low heat for about a minute. Add the sugar and season with salt and pepper to taste. Add the Earth Balance/flour mixture and stir to combine. Cover and keep heat on low while you cook the "chicken" cutlets.

In a large, deep pan or saucier, heat 1 tbs. Earth Balance + 1 tbs. extra virgin olive oil. Dip each defrosted cutlet in a wash of beaten egg, then in a layer of the seasoned flour mixture (I like to spread the flour on a small plate so it's easy to get the cutlet covered). If you want a vegan version, you can skip the breading part altogether or just get the cutlets a little wet and cover them in the seasoned flour. Shake off any excess flour and fry the cutlets until nicely browned on each side. Remove them from the pan, lower the heat, and pour in the olive oil-coated pasta. Throw in the spinach and stir until it wilts - about 2-3 minutes. Add the sauce, reserving a little bit for the cutlets, and toss to coat. Pour the remaining sauce over the cutlets and serve them over the pasta.

Mexican-Style Meatless Monday

Vegetarian Nachos with Fresh Tomatillo Salsa

I wanted to make nachos tonight because it's a really easy no-bake dinner. When I went to reach for the bag of tortilla chips I generally have on hand, I realized we were out! However, I did have a package of organic blue corn tortillas that I could easily make into chips! If you don't want to make your own chips, you can use your favorite brand from a bag.

1 package organic blue or yellow corn tortillas (I got Whole Foods brand)

1/4 cup canola oil

Salt to taste

Stack the tortillas (so you can cut them all at once) and cut into 6ths (or whatever size you'd prefer). Prepare a plate or platter covered with paper towels and keep it nearby. Keep your salt on hand as well, since you need to season the chips immediately after they come out of the pan.

Heat oil in a large pan over medium-high heat. Add a small piece of tortilla - if it starts to sizzle right away, your oil is ready. Add a little bit of salt right into the oil to infuse the flavor into the tortillas. Cook cut tortillas in hot oil on each side until slightly browned, then turn over and repeat the process. As the oil gets hotter, the cook time will decrease, so don't walk away from the pan. Transport cooked chips to your paper towel lined plate either in one layer or in a few layers separated by more sheets of paper towel. Salt immediately while they are hot so the salt will stick.

There's nothing like the bright, tart flavor of fresh homemade tomatillo salsa to transport your taste buds to Mexico!

Fresh Tomatillo Salsa

7-8 fresh medium sized tomatillos, skins removed, washed and dried

2-3 cloves fresh garlic

1/4 cup fresh cilantro

Juice of one lime

1/2 - 1 tsp salt or to taste

Fresh ground pepper to taste

1/8th tsp cumin powder

1/4 fresh poblano pepper, seeds removed (optional - I just happened to have one on hand)

1/2 tsp canola or olive oil

Small amount of water if necessary - depending how thick your salsa turns out

In a blender or food processor, chop the garlic and cilantro. Add tomatillos, poblano, salt, pepper, cumin, lime juice, and oil. Pulse the mixture until it comes together but remains a little chunky - if it is too thick and won't blend, add a touch of water to get the mixture going. Can be made ahead. Keeps refrigerated in an airtight container for about a week.

I had this bean and soyrizo mixture leftover from a cooking class I taught last week, they are a great addition to any Mexican style meal and you can use the rest for these nachos.

Smokey Black Beans with Soy Chorizo

1 can black beans rinsed and drained

1 small onion, chopped

3 tbs. Trader Joe's soy chorizo

2 cloves garlic, chopped

2-3 drops chipotle chili sauce or your favorite hot sauce

2-3 tbs. fresh chopped cilantro

Juice of one lime

2 tbs. olive oil

In a pot or deep pan, heat oil over a medium flame. Saute the onions and cook until softened - about 3-4 minutes. Add the soy chorizo and saute about 2 minutes (this has so much flavor you really don't need any other seasonings - even salt). Add the garlic and saute another minute, then add beans, lime juice, cilantro, and chili or hot sauce. Cook another few minutes until heated.

If you're feeling particularly lazy and don't feel like preparing the beans as described, here's a quicker version that will still go great on the nachos:

Open a can of black beans and pour into a bowl. Add 1 tsp each of garlic powder, onion powder, and cumin. Mix together with fresh chopped cilantro and a few drops of chipotle or other hot sauce. You can heat this up in a pot, or just pour over the nachos right before microwaving.

Chipotle Crema

3/4 cup sour cream, Mexican crema, or tofu sour cream

2-3 drops chipotle chili sauce (more if you like it hotter)

Squeeze of fresh lime juice

Other ingredients:

A few tbs of your favorite red salsa (I used Frontera Grill's roasted tomato salsa)

1/4 cup fresh Mexican cheese such as Queso Fresco or Queso Colombito (if you don't have either of these on hand, you can use a bag of shredded Mexican blend - it just won't taste as authentic)

1/4 cup grated Cotija cheese (optional - but a great addition)
Fresh cilantro for garnish

In a large, microwave safe dish or platter, arrange a layer of chips and top with a layer of bean mixture and a sprinkling of cheese. Repeat until beans and cheese are used up. Microwave the dish for 2-4 minutes, until cheese is melted. Top with dollops of tomatillo and red salsa and drizzle with chipotle crema. Garnish with fresh cilantro before serving.

 

Meatless Monday for the Holidays

For this meatless Monday, here's a vegetarian version of my Rosh Hasahana Brisket recipe.

Traditional "Beef" Brisket - Veggie Style

1 9oz. bag Gardein beef style strips (or 9oz. beef style seitan chunks)

2-3 tbs. organic, all natural onion soup mix (I use Simply Organic brand)

2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)

2 parsnips, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1-2 small yukon gold potatoes, cubed

1 medium bulb fennel, sliced

3 garlic cloves, chopped

1 small onion, roughly chopped

1-2 rips celery, chopped

1/2 cup ketchup

2 cups good red wine 

2 tsp. cornstarch dissolved in a little red wine OR 1 tbs. pan-searing flour (I found this at Wegmans)

1/4 cup apple cider, water, or vegetable broth

1 tbs. cocoa powder

Salt to taste

1 bayleaf

Fresh ground pepper to taste

Pinch of cinnamon

3 tbs. olive oil

Preheat your oven to 375. In a large skillet, heat 2 tbs. olive oil over medium-high flame. Add all the vegetables, season with a little salt and pepper, and saute until they just begin to soften, about 7 minutes. In a separate pan, heat 1 tbs. olive oil over medium heat and saute Gardein or seitan. Season with 1 tbs. of the onion soup mix.

When the "meat" is slightly browned, put it in a deep casserole dish or dutch oven along with the veggies. Add wine, ketchup, cider (or other liquid) and remaining seasonings/herbs. Add cornstarch mixture or pan-searing flour. Stir to combine thoroughly. Cover with foil or a lid and bake 30-40 minutes until vegetables are fork-tender.

Serve with a side of buttered egg noodles or noodle kugel.

Meatless Monday Italian Style - Orecchiette with Soy Sausage, Cannellini Beans, and Tomato

My apologies for the lack of updates recently - my husband and I just got back from a lovely trip to the North Fork. Stay tuned for photos! Until then, enjoy this simple yet delicious Meatless Monday recipe:

Orecchiette with Soy Sausage, Cannellini Beans, and Tomato

8 oz. good quality orecchiette pasta (I used Giuseppe Cocco, a high quality, upscale brand)

3 canned whole San Marzano tomatoes, plus about 1/4 cup of the juice (I used Polpa Di Pomodoro)

1/2 cup dry white wine

1-2 handfuls (about a cup) fresh spinach leaves (you can also use chard or any similar green)

1/2 can cannellini beans, drained and rinsed

1 cup Imagine No-Chicken broth, plus a little extra if you need it

3 cloves garlic, minced

1-2 tbs. extra virgin olive oil

1/4-1/2 cup fresh basil leaves, roughly chopped

Salt and ground pepper to taste

1 link (more or less if you prefer) Italian Style Smart "Sausage" or about 1/4 link Trader Joe's Soy Chorizo (casing removed) 

1 tsp. fresh rosemary leaves, chopped (optional)

Fresh Parmesan or Dairy-Free Parmesan for topping 

Prepare pasta according to bag directions. Reserve some pasta water after draining just in case the disk ends up needing more liquid.

In a pot or deep pan, heat olive oil over medium-high. Add garlic and a sprinkle of salt. Saute until just softened. Crumble the soy sausage into the pan and cook for a minute or so until it begins to brown. Add beans, half the basil, and rosemary and saute to combine the flavors. Add tomatoes, tomato liquid, broth, wine, and reduce heat to simmer for about 15 minutes. Add pasta and stir to coat. Add remaining fresh basil and spinach leaves. If you want a brother dish, add some of the reserved pasta water. Season with salt and fresh ground pepper to taste. Drizzle with a touch of extra virgin olive oil and top with Parmesan or a vegan alternative.

Wine Pairing Suggestion: Andeluna 2006 Torrontes.

Foodie Facts:
According to Whole Foods Markets Annual Food Shopping Trend Tracker survey, about 27% of adults say that this year, "natural and/or organic foods comprise more than a quarter of their food purchases" - an increase from 20% last year. Additionally, 83% of people say they have a better understanding of how their food is produced than they did 20 years ago and 84% of people are reading nutrition labels more closely!

Meatless Monday - Asian-Style Lettuce Wraps and Chilled Corn and Basil Soup

These delicious lettuce wraps were inspired by the appetizer at P.F. Chang's. The flavors come very close, but these are much healthier and lower in sodium. Careful - they're kind of addictive!

Vegetarian Asian-Style Lettuce Wraps with Spicy Dipping Sauce

About 6 oz. soy crumbles (I used Quorn brand but Lite Life is another favorite)
1 medium onion, diced
1 small can water chestnuts, diced
1/2 cup shredded cabbage
1 carrot, grated
1/3 cup (plus a little more to taste) of your favorite soy marinade (Soy Vay Veri Veri Teriyaki or Chinois Grilling & Roasting Glaze from Williams Sonoma)
1 tsp. fresh lemongrass, minced
3 cloves garlic, chopped
2 tbs. sweet chili sauce
Sprinkle of salt to taste
2 tbs. canola oil
1 tsp. sesame oil
1 medium head of Boston/Butter, Iceberg or Romaine lettuce, washed and leaves separated

In a skillet, heat canola oil over medium heat and saute onion and garlic until it begins to soften. Season with a touch of salt. Add water chestnuts, followed by cabbage and carrot. Saute for 2-3 minutes. Add soy crumbles and lemongrass. Cook for another 3 minutes, then add marinade, sesame oil, and chili sauce. Cook another 2-3 minutes, stirring often. Serve warm inside cool lettuce leaves and top with dipping sauce - recipe follows.

Sweet Chili and Soy Dipping Sauce

3 tbs. sweet chili sauce
2 tbs. tamari or soy sauce
1/2 tsp. sesame oil
1/8th tsp. chili-garlic sauce

Mix all ingredients together - you can adjust the sweetness or spiciness to taste. Serve with lettuce wraps.

Beverage Suggestion

Dr. Loosen 2008 Riesling (under $10!) or a Japanese beer such as Sapporo

Farm Fresh Corn and Basil Soup

4-6 ears fresh corn nibblets sliced off the cob (or about 3 cups defrosted frozen sweet corn - but since corn is in season I encourage you to buy from a local farm)
2 cloves garlic
5-6 large fresh basil leaves (more to taste)
1 tsp. salt or to taste
1 tsp. ground pepper or to taste
2 1/2 cups soy creamer (I used Trader Joe's brand)
2 1/2 cups Imagine brand No-Chicken broth

In a food processor or blender, combine all ingredients until smooth. Taste and adjust seasons to your likening. If it's too thick for you, add equal amounts of soy creamer and broth until it's thinned out. Serve cool, and if you want, top with a dollop of creme fresh, sour cream, or tofutti sour cream (to keep it vegan).

Meatless Monday - Chorizo Corn Quesadillas and Mexican Black Beans

Quesadillas with Soy Chorizo, Roasted Corn, and Queso Fresco

1/2 package (about 6 oz.) soy chorizo (I used Trader Joe's brand, which is very 

crumbly but works well in this application. Yves and LiteLife also offer good soy chorizos)

Frozen or fresh roasted corn - or regular corn if roasted is unavailable (seasoned with chipotle-lime butter, if you have it)

1/2-1 tbs. chipotle-lime butter (optional)

2 tbs. fresh chopped cilantro

2 tbs. grated Cotija cheese (this is  like a Mexican Parmesan)*

About 1/4 cup shredded Mexican Blend cheese (I used Horizon's organic)

About 1/4 cup crumbled Queso Fresco*

4 small-medium sized whole wheat tortillas

1 tbs. olive oil + a drizzle for heating each tortilla

Avocado, crema or sour cream, and your favorite salsa (optional for garnish) 

*For those in the Northeast, Shop Rite supermarkets usually carry a variety of Mexican cheeses

Heat 1 tbs. olive oil in a skillet over medium heat. Add the soy chorizo and cook, stirring occasionally, for 1-2 minutes. Trader Joe's brand soy chorizo is very flavorful and shouldn't require any extra seasoning, but if you use a different brand you may want to add salt, pepper, onion powder and/or garlic powder to taste.  Add the corn and the chipotle-lime butter. Cook until mixture is heated through, then sprinkle in Cotija cheese and 1 tbs. of the cilantro. Stir, then set aside. (This can be made ahead)

In another pan, heat a drizzle of oil over low heat. Fry the tortilla on one side until it just barely turns brown, then flip it over and sprinkle on an even layer of Mexican Blend. When it starts to melt, add a bit of the soy chorizo/corn mixture (not too much or the tortilla won't fold over), followed by a sprinkle of Queso Fresco. Make sure you keep an eye on the heat, as the tortilla will burn if the pan is too hot. The Queso Fresco won't melt fully like most cheeses, but when it begins to soften, add a dash of fresh chopped cilantro and fold the tortilla in half. Serve with avocado, crema/sour cream, and salsa. (I love either fresh homemade salsa, or Frontera Grill roasted tomato salsa. *the roasted tomatillo salsa from the previous weeks posting would be delicious as well)

Varation: Filling can be layered with corn tortillas for a Mexican Casserole, or used in soft or hard tacos.

Chipotle-Lime Black Beans

1 can organic black beans, drained( I used Goya organic black beans, no extra salt needed for me)

Salt to taste (the amount of salt you'll need depends on the brand of black beans you use)

1/2 tsp. cumin

1/4 tsp. chipotle chili flakes or chipotle chili sauce (or to taste)

1 small onion, diced

2 cloves garlic, minced

Juice of one lime (or to taste)

1 tbs. olive oil

1-2 tbs. fresh chopped cilantro

Sprinkle of oregano (optional)

Crumbled Queso Fresco or Cotija for topping (optional)

Add olive oil to a pot or saucepan over medium heat. Saute onions until they begin to soften, then add garlic. Cook for about a minute - don't let the garlic burn. Add the beans and seasonings (reserving half of the cilantro) and simmer on low until heated through, about 3-4 minutes. Add remaining cilantro and cheeses (optional) before serving.

This meal pairs well with Mission Street Blond Ale or any summery beer.

Meatless Monday Recipes - Tropical Quorn Cutlets and Italian Stuffed Portobellos

Coconut-Crusted Quorn Cutlets with Passion Fruit Sauce and Mango Salsa

1 package (4) Quorn Naked Cutlets, defrosted

1 cup organic shredded coconut (if you use unsweetened, toss it with a tbs. of sugar)

1 cup panko breadcrumbs

1/4 tsp. + one pinch salt

1/4 tsp. + one pinch pepper

1/2 tsp.+ one pinch garlic powder

1/8th tsp. curry powder (optional)

2 tbs. canola oil

1 tbs. Earth Balance buttery spread

2 free range organic eggs

Preheat oven to 350 degrees.

In a bowl or on a large plate, mix coconut, panko, and spices and toss to combine. In a separate bowl, beat the eggs and add pinch of salt, pepper, and garlic powder. Dip each cutlet in egg mixture, then into coconut breading. Pat breading down into the cutlet with your hand. I re-dipped into egg and breading again for a thicker crust, but this is optional.

In a 9-10 inch skillet, heat oil and Earth Balance over medium heat. Add cutlets and cook each side until nicely brown. Transfer the skillet to pre-heated oven and continue to cook 7-10 minutes until warmed through.

Passion Fruit Sauce

1 tbs. Earth Balance

1 tsp. garlic-herb butter if you have it (I always keep it on hand and buy extra to store in the freezer)

1 cup frozen passion fruit juice concentrate (I used Goya brand, if you can't find this, you can use passion fruit juice from a can or bottle OR frozen mango juice concentrate can be substituted)

1 tbs. sweet chili sauce (found in the Asian or Ethnic aisle of your supermarket)

Melt Earth Balance and garlic-herb butter in a small saucepan. Add juice concentrate and sweet chili sauce. Cook on medium-high heat until slightly reduced. This takes 2-3 minutes. Serve on top of warm coconut quorn cutlets.

Quick Mango-Avocado Salsa

1-2 large mangoes, peeled and diced (depending how much you want to make)

1 large, ripe avocado, cubed

1/2 red pepper, diced (optional)

1-2 tsp. sweet chili & mango or plain sweet chili sauce (Blue Dragon is my favorite, you can find it in the Asian foods section)

1 tbs. fresh chopped cilantro (more or less to taste)

4 leaves fresh chopped mint (optional)

Juice of one lime

Toss all ingredients together gently and serve with above cutlets. This is also good with fish or chicken.

This meal would pair well with Thai, Jasmine, or Basmati rice.

Pesto Panko Stuffed Portobellos 

This my version of a recipe I saw on Grill It! With Bobby Flay

4 large portobello mushrooms, gently cleaned with a damp cloth* (you could also use baby bellas or another smaller mushroom to make this a party appetizer)

1-2 tbs. extra virgin olive oil

1 cup panko or Italian breadcrumbs

1/2 cup prepared or home made pesto (see my recipe from this entry, or if you want to purchase it, I recommend Bear Pond basil pesto which you can find at Whole Foods)

2 tbs. fresh chopped parsley

3/4 cup Whole Foods shredded Paremsan Three Cheese Blend or your own fresh grated Parmesan

1-2 medium vine-ripened tomatoes, sliced into rounds (you will need 4 slices)

4 slices fresh mozzarella or fresh mozzarella balls (ciliegine is the size you'll need)

salt to taste, if needed

pinch fresh ground pepper

*Portobello tip - gently remove the mushrooms stem and gills for more stuffing space 

These can be done on the grill, but I made them in the oven this time.

Preheat oven to Low-Broil. Brush olive oil on the the mushroom cap and season with a sprinkle of salt.

For stuffing: Combine breadcrumbs, pesto, parsley, shredded parmesan blend, and pepper (taste before adding salt - mine didn't need any because the pesto and cheese were salty enough). Mixture should be slightly moist and not too crumbly, if the mixture seems too dry, add up to 1 tbs. extra virgin olive oil. Scoop mixture into hollowed-out mushroom caps. Top with a slice of fresh tomato and fresh mozzarella. Drizzle oil in the bottom of a baking dish and place mushrooms in, stuffing side up. Broil for about 10 minutes, until caps are soft and cheese begins to melt. If the mushrooms are not soft after 10 minutes, switch from low broil to bake at 350 degrees for about 5 minutes more.

Fun Foodie Facts

Good news for vegetarian Phillies fans - Citizen's Bank Park ranked #1 on PETA's list of "vegetarian-friendly major league stadiums." As of this season, they offer veggie burgers, faux-steak and faux-chicken sandwiches, mock crab cakes, hummus and pita, and even vegan rice krispie treats!

Rounding out the top 5 for vegetarian fare were 

AT&T Park - San Franciso Giants

Minute Maid Park - Houston Astros

Comerica Park - Detroit Tigers

Coors Field - Colorodo Rockies

Stay tuned for my review of a wine and cheese pairing that I attended at Crossing Vineyards and Winery in Washington Crossing, PA.