Meatless Monday: Tropical Summer Flavors

Grilled Tempeh with Pineapple Teriyaki Glaze

1 package of your favorite Tempeh (I used multi-grain)

1 cup good quality pineapple jam

1/4 cup guava jelly (Goya brand works well)

1/4 cup + 2 tbs. teriyaki sauce (I really love Veri Veri Teriyaki and the Trader Joe's equivalent)

1/4 cup pineapple juice 

1 tsp. sweet chili sauce 

1 tsp. Sriracha or to taste (optional)

Cut your tempeh in half to make two pieces. Marinate in 1/4 cup teriyaki sauce for 10-20 minutes to develop flavor. You don't want it to get too mushy or it will be difficult to grill. Place tempeh pieces on a hot grill or grill pan and cook until heated through and grill marks appear, 1-3 minutes per side (depending how hot your grill is). Using a grill pan is almost a better option for this recipe, as your tempeh will be less likely to burn if it's not over a direct flame. 

To make the sauce, combine jam, jelly, chili sauce, 2 tbs. teriyaki sauce, pineapple juice, and sriracha and melt over medium-high heat. Bring mixture to a boil, whisking frequently. Reduce heat to low-medium and stir until mixture thickens slightly. Pour atop grilled tempeh.

Quinoa Salad with Mango Avocado and Mint

1 cup quinoa

3 cups water, vegetable broth, or No-Chicken broth

1.5 cups fresh ripe mango, cut into small cubes or slices

1/2 ripe avocado, cut into cubes (more if you like)

1/2 red bell pepper, diced

2 scallions, chopped

2 tbs. fresh mint, chopped

2-3 tbs. fresh cilantro, chopped

1/8 - 1/4 cup toasted pine nuts

1-2 tbs. extra virgin olive oil

 Juice of 1 lime or lemon

1 tsp. salt or to taste

Fresh ground pepper to taste

Cook quinoa according to box directions, adding 1 tbs. olive oil and a sprinkle of salt directly into the water or broth while cooking. Let quinoa cool slightly, then add mango, bell pepper, scallions, mint, cilantro, pine nuts, lemon or lime juice, and 1 tbs. olive oil. Stir gently to combine. Season with salt and fresh ground pepper to taste. Finish with avocado (take care if you want to toss in the avocado, as it's soft and easily smashed). To make this tasty side into a main course, add protein in the form of cubed tofu, tempeh, or black beans.

3 large portobello mushrooms, wiped clean with a damp cloth

1.5 cups crumbled feta cheese at room temperature

3/4 cup Panko breadcrumbs

1 tbs. olive oil

1 tbs. parsley, chopped

1 tsp. thyme, chopped

1 tsp. oregano, chopped

1/2 tsp. garlic powder

Sprinkle of salt

Few grinds of pepper

Take the stems out of the mushrooms to create space for the filling. Brush each mushroom lightly with olive oil on both sides. In a bowl, combine half of the breadcrumbs, feta cheese, 1 tbs. olive oil, all of the herbs, salt, and pepper. Mix well. Stuff the mushrooms with a bit of the cheese mixture and top with remaining breadcrumbs. I cooked these on a grill-pan on my outdoor grill for about 5 minutes with the lid down. You can also place directly on an outdoor grill, cook them indoors on a grill pan, or even bake in a 350 degree oven for about 20 minutes until mushroom is softened and cheese is melty.

Meatless Monday Summery Corn and Basil Soup + Lower Fat Cheesecake

Vegan Corn and Basil Soup

This was super fast and easy to make! It can be served hot or cold - and is especially delicious chilled on a warm summer night.

16 oz. organic frozen sweet corn kernels, defrosted (I used white, but yellow works too)

3 cups water

2 cups soy creamer (Silk or Trader Joe's brand are great)

1 cup raw organic cashews

6 fresh basil leaves (more or less to taste)

2 medium cloves garlic

1 tsp. kosher salt or to taste

1 tsp. fresh ground pepper

Reserve 1/2 cup of corn kernels. In a blender, combine remaining kernels and all other ingredients and puree until smooth. If you find the soup is too thick, you can thin it out with a bit or soy creamer or water. Season to taste. Add the whole corn kernels to the pureed soup for a bit of crunch. This soup is delicious as is, but can be heated up if you'd prefer.

Serve with regular or Tofutti sour cream and/or a drizzle of basil oil if desired. Pairs nicely with a hearty salad and crusty piece of bread.

Lower Fat Vanilla Cheesecake with Gingersnap Crust

15-16 oz. (approx 2 packages) Farmer Cheese (find the brand with the least about of fat - I used Friendship brand)

8 oz (approx 1 package) Light or Low Fat cream cheese

2 1/2 cups ginger snap cookies (I like the Trader Joe's all natural ginger snaps that come in a plastic tub)

2 eggs

2 tbs. Earth Balance or butter, melted

3/4 cup organic white sugar

2 tbs. good quality vanilla extract

1 tbs. fresh grated lemon zest

Preheat oven to 325 degrees.

In a food processor or blender, blend ginger snap cookies with melted butter or Earth Balance until it makes fine crumbs. Press the crumbs evenly into the bottom of an approximately 10-inch baking dish. Bake for 5-7 minutes in the oven to harden the crust. Leave your oven on, as you'll be baking the filling as well.

Let the Farmer Cheese and cream cheese come to room temperature. Clean out the crumbs from the food processor or blender. Add the Farmer Cheese, cream cheese, sugar, vanilla, and lemon zest. Process about 30 seconds until smooth, then add the eggs and process an additional 45 seconds or so until everything is smooth and creamy. Pour the filling into the pre-baked crust and bake cheesecake for 60-65 minutes or until the middle is no longer jiggly. Baking time may depend on the depth of your baking dish. Let cool for at least an hour before serving - if you can (I admit, I couldn't wait and had a piece while it was still warm). Don't worry if your cheesecake cracks on top, just call it rustic! It will taste great either way.

Meatless Monday - Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

1/2 box whole grain spaghetti or linguine

2 cups fresh organic baby arugula

1/2 cup fresh chopped parsley

1/4 cup fresh grated Parmesan or Parmesan blend or dairy-free cheese

Juice of one lemon

1-2 tbs. good quality extra virgin olive oil

4 cloves garlic, chopped

1 cup of reserved pasta water or vegetable broth

About 1/4 cup of fresh basil leaves, chiffonade

1 tbs. basil oil (optional if you have it - I used The Tubby Olive brand )

Salt and fresh ground pepper to taste

Cook pasta according to box directions, reserving 2 cups of water in case you need it.

In a saute pan, heat 1-2 tbs. olive oil and saute chopped garlic with a pinch of salt until it is soft but not browned. Turn the heat off and add drained, warm pasta. Toss in the fresh arugula, basil, and parsley (the heat of the pasta will wilt the greens). Squeeze in fresh lemon juice and re-season with salt and fresh ground pepper to taste. This isn't a very saucey dish, but if you want if you want a thinner broth/sauce turn the heat back on low and add 1/2 cup to 1 cup of pasta water or vegetable broth and cook until it reduces to your desired thinness. Also, if you make the pasta ahead and need to re-heat it before serving, use some pasta water or broth to refresh it. Drizzle with basil oil and fresh cheese just before serving.

Kono Marlborough Sauvignon Blanc 2010 is a tasty, inexpensive wine to pair with this dish. I found it for only $7.99/bottle.

Meatless Monday - Crabless Cakes with Red Quinoa Arugula and Goat Cheese Salad

After trying some very good faux-crabcakes from Whole Foods, I decided to give the recipe a shot. The results were delicious! These tasty cakes will even please the seafood lovers in your family. 

Vegetarian "Crab" Cakes

Makes 6-8 cakes depending on the size of each one

2 cups texturized vegetable protein (I found this in the bulk food bins at Whole Foods, but your local health food store should carry it as well)

2 cups panko breadcrumbs

2 cups very hot water (for soaking TVP)

1/2 cup onion, minced

1/2 cup red bell pepper, minced

1/2 cup celery, minced

1/3 cup fresh chopped parsley

1/3 cup light mayonnaise or vegannaise

2 1/2 tsp. Old Bay seasoning

1 1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. fresh ground pepper or to taste

1 tsp. salt or to taste

Place the TVP in a large bowl. Heat the water approximately 2 minutes in the microwave or on the stove top until just boiling. Pour over the TVP and let soak 20-30 minutes until it is softened. Drain the soaked TVP in a fine strainer, pressing down with a spoon to help remove as much liquid as possible.

Preheat oven to 350 degrees. Chop the vegetables either by hand or, for a shortcut, pulse them in the food processor for a few seconds. Add the parsley, garlic powder, onion powder, 1 to 1 1/2 tsp. of the Old Bay seasoning, salt, and pepper to the TVP and stir to combine, then add chopped vegetables. Add mayonnaise and 1/3 to 1/2 cup of the Panko breadcrumbs - the mixture should be moist, but not too wet. You can adjust the breadcrumbs and the mayo as needed. Mix well to combine.

Form the mixture into patties. Sprinkle remaining Panko onto a plate and season with the rest of the Old Bay. Coat each patty on both sides with Panko and place on a greased baking sheet (I used olive oil spray). Bake 30-35 minutes until heated through and lightly browned on top. Serve with tartar sauce, ketchup, or cocktail sauce. Can also be served on a bun with lettuce and tomato for a tasty "crabcake" sandwich.

Quick Tartar Sauce

1/2 cup light mayonnaise or vegannaise

1 tbs. pickle relish

1/2 tsp. garlic powder

1/2 tsp. onion powder

Squeeze of fresh lemon juice

1 tsp. ketchup (optional)

Pinch of fresh ground pepper and salt to taste

Mix all ingredients together in a small bowl until well combined. 

Zesty Cocktail Sauce

1/2 cup ketchup

1 tsp. horse radish (more if you like it spicier)

1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

Squeeze of fresh lemon juice

Mix all ingredients together in a small bowl until well combined. 

Red Quinoa Salad with Arugula Mandarin Orange and Goat Cheese tossed with Fruity Vinaigrette 

About 1/4 cup cooked red quinoa (prepared according to box directions) per serving of salad

2-3 cups organic baby arugula leaves

1 can mandarin oranges, drained

1/4 to 1/2 cup soft goat cheese, crumbled into pieces

2-3 tbs. fresh chopped mint

1/2 tsp. garlic powder 

Handful of toasted pine nuts (optional)

Salt and fresh ground pepper to taste

Dressing 

1/4 cup fruit-flavored vinegar (I used Cranberry-Pear champagne vinegar from The Tubby Olive, but you can try any of your favorite fruit champagne or balsamic vinegar)

1/2 cup milder-tasting olive oil or canola oil

2 tbs. mandarin orange juice (reserve from the can)
2 tsp. Dijon mustard
1 clove garlic, minced
Sprinkle of salt
Sprinkle of ground pepper
1 tsp. sugar (optional or to taste)

Season the cooked quinoa with garlic powder, salt, pepper, fresh mint, and about 1/4 cup of the prepared vinaigrette. Place arugula in a salad bowl and top with quinoa. Sprinkle in remaining ingredients and toss with desired amount of dressing.

Meatless Monday: Hearty Lentil Chili

Lentils are an amazing food, especially for vegetarians.  Just half a cup contains 9 grams of protein, 8 grams of fiber, no fat or saturated fat, and only 120 calories.

Vegetarian Lentil Chili

4 cups cooked lentils* (these can be prepared ahead) using 2 cups of dried organic lentils and cooked in about 5 cups of water or vegetable broth

1 cup frozen roasted or plain corn kernels (Trader Joes carries the roasted frozen corn)

1 red or green bell pepper, chopped*
1 medium onion, chopped
1 1/2 cups diced tomatoes and their juice
1 cup beer (preferably a dark beer)
2-3 cloves garlic, chopped
1 cup fresh cilantro roughly chopped
1 tsp. onion powder
1 tsp. garlic powder

1/2 tsp chipoltle chili powder or sauce (optional if you like a spicier, smokey flavor)
1 tsp. salt or to taste
1 tbs. olive or canola oil

1/cup Queso fresco or other mexican style cheese (optional if you want to keep this vegan)

For an even heartier chili, add a can of drained and rinsed black or kidney beans

*Short cut 1: Trader Joes has pre-cooked steamed lentils in a 1.6 oz ready to use package. They are delicious and can be used in a variety of recipes
*Short cut 2: instead of the fresh pepper and onion, use 1 jar of roasted tomato salsa (I love Frontera roasted tomato salsa; Trader Joes also makes a tasty one)

Method 1

In a sauce pan over medium high heat, heat the oil and add the onions, garlic and pepper. Saute until softened and season with a sprinkle of salt. Add the cooked lentils, beans if you are using them, corn kernals, tomatoes and beer, and stir to combine. Season with the garlic powder, onion powder, chipotle seasoning if using, and the fresh cilantro. Cook about 7-8 minutes until liquid is reduced to your desired thickness. Top with cheese if using and additional chopped fresh cilantro. Top with traditional mexican crema or sour cream, a few crumbled corn tortilla chips, and a squeeze of lime if desired.

Method 2 (This is super quick but still tasty!)

In a sauce pan heat the oil and lightly saute chopped garlic until softened. Add the cooked lentils (your own or packaged, pre-cooked) and beans if you are using them. Add the seasonings: salt, garlic powder, optional chipotle powder/sauce. Add jar of roasted tomato salsa, corn, fresh cilantro and beer. Stir to combine. Let cook 6-7 min or until liquid is absorbed to your desired thickness. Top with fresh cheese, additional fresh cilantro, crema or sour cream, tortilla chips and a squeeze of fresh lime.

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.

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 - Latin-Inspired Feast

Every recipe here is or can easily be made vegan! Just make you own chipotle-lime butter using Earth Balance and use Tofutti Sour Cream for the chipotle creme.

Tomatillo Gazpacho Verde

5-6 roasted tomatillos, cleaned and skin removed (I did them on the grill outside)

2 small persian or 1/2 half regular sized English seedless cucumber, cut into chunks

2 ripe tomatoes, roughly chopped

2 cloves of garlic

2 small red or yellow peppers, chopped into large pieces

1 small or 1/2 large vidalia onion, roughly chopped

2 limes, juiced

1 tsp. salt or to taste

1 cup fresh cilantro 

Fresh ground pepper to taste

3/4 cup water

In a blender or food processor, add all but 2 of the roasted tomatillos, half the cucumber chunks, 1 chopped tomato, 1 chopped pepper, salt, lime juice, pepper, garlic, and cilantro. Blend until almost smooth, then add water and process to combine. Add remaining vegetables and pulse a few times, leaving some small chunks for texture. Top with chipotle creme - recipe follows.

Chipotle Crema

3/4 cup sour cream, Mexican crema, or tofu sour cream (if you want to keep the entire meal vegan)

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

Squeeze of fresh lime juice

Mix ingredients together and drizzle over gazpacho. Also makes a great topping for almost any Cuban or Mexican dish!

Crispy Seitan with Guava-Passion Fruit Glaze

1 package of chicken-style seitan (just use the bigger chunks and save the smaller pieces for something else)

2 tbs. olive oil or canola oil for frying

About 1/2 cup cornstarch (you don't have to measure, as long as you have enough to coat the seitan(

Pinch of salt

Spread the cornstarch out on a plate. Drain the seitan pieces and roll them in the cornstarch mixture. Heat oil in a skillet over medium heat and fry seitan until it begins to brown on each side. Don't let the pieces get too dark, or they will taste burnt. Sprinkle in a pinch of salt to season. When the seitan is done, drain the excess oil by placing the pieces on a paper towel. Coat with guava-passion fruit glaze - recipe follows.

1 cup (Goya brand) guava jelly

2 tbs. passion fruit juice concentrate (if you can find it. I used Goya brand)

Juice of 1/2 lime

Pinch of salt or to taste

In a small saucepan, melt the guava jelly over medium-low heat. Whisk in the juices and a bit of salt to taste. Pour over the fried seitan pieces, making sure they are entirely coated. Serve over rice and beans with a side of plantains.

Latino-in-a-Jiffy Rice and Beans

1 pouch of microwavable while or Jasmine rice, cooked (I used 365 brand, but you can also get this at Trader Joes)

1 can black beans, drained

Sprinkle of salt to taste

1/2-1 tsp. each garlic and onion powder

Fresh ground pepper to taste

1 tbs. chipotle-lime butter, Earth Balance, or vegan alternative (you can buy flavored butters at Whole Foods at the fish section or make your own as per this recipe. I like to buy a couple at a time and throw them in the freezer)

2-3 drops chipotle chili sauce (optional)

1/4 cup fresh chopped cilantro

Add garlic and onion power, salt, chipotle sauce, and cilantro to the black beans and mix well.

Combine cooked rice with salt and chipotle-lime. Mix together beans and rice and top with more cilantro if desired.

Sweet Sauteed Plantains with Chipotle and Lime

2 ripe plantains (should be black on the outside)

2 tbs. Earth Balance

1 tbs. chipotle lime butter

Salt to taste

2 tbs. brown sugar

Juice of one lime

Slice plantains on a diagonal. Melt Earth Balance and chipotle-lime butter in a pan on medium heat. Add plantains and season with salt. When plantains are slightly browned on both sides, add sugar and lime juice.

Meatless Monday - Summer Grilling Edition part II

Grilled Quorn Cutlets with Roasted Tomatillo Salsa

2-4 Quorn Naked Cutlets (or more depending on how many you will be serving), defrosted

1 tbs. olive oil for the grill or pan

1 red or yellow pepper (or 1/2 of each)

1 medium onion, sliced 

Mexican crema or sour cream  (for topping)

Brush an outdoor grill or indoor grill-pan with olive oil. Grill onions and peppers until just charred. Season with salt and pepper to taste. Grill Quorn cutlets until heated through and grill marks appear. Top with tomatillo salsa (recipe to follow) and a dollop of crema or sour cream.

Roasted Tomatillo Salsa

4-5 tomatillos, peeled, washed, and grilled (you can do this at the same time as the peppers and onions)

1 poblano pepper, seeded and grilled (optional)

2 cloves fresh garlic

1 cup fresh cilantro

1 tsp. salt

Juice of one lime

1/8 tsp fresh ground pepper

1/2 cup water

In a blender or food processor, mix all ingredients until smooth and adjust salt to taste. Can be made 1-2 days ahead. Salsa would also go nicely with chicken, fish, tempeh, or as a dip for tortilla chips.

This dish pairs well with Roasted Corn with Chipotle Lime Butter

Fresh Pineapple and Coconut "Ice Cream" with Lemon Thyme

1 fresh pineapple, peeled, cored, and cut into chunks

1 container of non-fat, 2% or 4% plain Greek Yogurt (Fage or Trader Joe's brand is good)

1/2 cup light or regular coconut milk

3/4 cup organic sugar (more if you like it sweeter)

1 tsp. pure vanilla extract

1/2 cup shredded coconut

3-4 sprigs lemon thyme leaves

Blend all ingredients in a blender until smooth. Adjust sweetness to taste. Pour into a large tupperware and freeze 3-4 hours or overnight.

Summer Wine Recommendation:

During these months I love to drink chilled Roses with just about any dish. Here's an inexpensive favorite - La Vieille Ferme Cotes Du Ventoux 2009. Fruity, dry rose "from the slopes on Mont Ventoux" in France. I found it for $6.79/bottle on sale at Wegman's but I have seen it for even less at Trader Joe's. Another wonderful choice is a sparkling wine called Gruet Rose.

Stay tuned tomorrow for more pictures and favorite products from the Fancy Food Show 2010!

Meatless Monday Special - Melyssa's Guide to Meat Substitutes

As a vegetarian, I don't really miss meat. But I do miss the sauces and toppings that come with it! Marsala, Parmesan, Picatta, Alfredo, Teriyaki, Stroganoff, Curry - these delicious dishes are always associated with meat, but they don't have to be. Tofu is always a great choice, but there are plenty of other meat alternatives with fairly accurate flavors and textures that hold up well during cooking and allow you to recreate your favorite dishes in a way that's better for your body and the planet. Here you'll find my take on some popular vegetarian/vegan brands and products so you can choose the perfect option for your own meatless meals.

Gardein - A fairly new addition to the fake-meat family. As far as nutrition goes, it's one of the healthiest meat substitutes - simple ingredients, low fat, and packed with protein. Plus it's vegan, so if you're looking to go eggless and dairy-free, it's a decent option. The downside is its rubbery texture, which makes it not only less realistic, but less enjoyable. The chewiness would be easy to overlook, but, unfortunately, the flavor also seems little off; honestly, I couldn't get through an entire Santa Fe Good Stuff chik'n cutlet thanks to its odd aftertaste.

Quorn - My absolute favorite as far as taste, texture, and versatility. I've been impressed with every product I've tried, from the Chik'n Nuggets to the Meatless Meatballs to the Turk'y Roast (which renders Tofurky obsolete on my Thanksgiving menu). You can use Quorn Naked Cutlets or Chik'n Tenders in just about any recipe and they hold up about as well as the real thing. I've even fooled meat eaters with their surprisingly realistic Chik'n Nuggets. Quorn products are also soy and gluten-free, for those chefs with those allergies. This may sound too good to be true, but there's a strange controversy behind one of the ingredients. Quorn has come under fire for its deceptive marketing - implying that their products are mushroom-based, when really they are made of "mycoprotein" which is, in simple terms, derived from fermenting some sort of fungus in a big vat. It's easy to understand why their PR department decided to play the mushroom card instead - but it isn't completely honest. As far as anyone knows, mycoprotein is totally safe to eat, and its production has much less of an impact on the environment than meat or even soy. I consume it in large amounts and would encourage others to do the same!

LightLife - With so many products to choose from, LightLife has a meatless substitution for almost any recipe you can dream up. And most of them are super tasty. I'm a huge fan of their Italian Style Smart Sausages, which make a great addition to pasta dishes or even crumbled on top of a pizza. Their Chick'n and Steak Style strips are among LightLife's weaker offerings, as they can break apart and stick to your pan while cooking. Quorn holds up much better in those situations - but LightLife strips are vegan while Quorn contains egg. The Smart Bacon is decent, but lacks the distinct smokey flavor that makes some other fake bacons great. As far as deli meat alternatives, the turkey style is the least accurate and least appealing, while the ham and bologna are great sandwich stuffers. Smart Ground protein crumbles are extremely versatile and a staple in my fridge, great for Bolognese, veggie shepherds pie, or adding to plain old mac and cheese).  And now, the darker side of Light: LightLife itself seems a responsible company, using their website to portray a "green" image, but they are owned by ConAgra Foods, a company with questionable ethics and practices.

Yves - While some health food brands are divisions of larger companies with unfortunate business practices, Yves is owned by Hain-Celestial Canada, a company dealing only in healthy, natural, organic, and specialty products. If you're looking for a more socially and environmentally responsible company, Yves is for you. Plus their fake-meats are tasty - and lots of them are vegan. Most of their products, such as the deli slices and Meatless Ground are comparable to LightLife's, and their veggie dogs are plump and delicious. I like to throw their Meatless Pepperoni slices onto store bought pizzas for an added kick, though they're a bit flimsy and don't taste too realistic. Yves Herb Chicken Skewers suffer from the same rubbery texture as Gardein's, but to a lesser extent.

Tofurky - Perhaps one of the most recognized names in fake meat, their product list extends far beyond their vegetarian Thanksgiving turkey substitutes. In fact, the Tofurky itself is probably this brand's weakest offering. I particularly enjoy their plump Franks and slightly spicy Kielbasa sausages, and I hear the Beer Brats are delicious. Their deli slices are great in sandwiches - as long as you load up on condiments - and they're vegan to boot. Tofurky is owned by Turtle Island Foods, a generally good and responsible company which strives to be environmentally friendly. They use organic ingredients whenever possible and oppose GMO's.

Morningstar Farms - With their frozen Chik'n Patties, burgers, and breakfast "meats" found in most grocery stores across the country, Morningstar is often one of the first brands a newly converted vegetarian reaches for in their quest for satisfying meat substitutes. But despite their fresh, healthy image, Morningstar products are really anything but. Most of their products, while tasty, contain artificial flavors and additives that healthy vegetarians ought to avoid. Though I admit their fake bacon is delicious (it even has imitation white marbling to mimic the look of the real thing), I rarely buy it because it doesn't suit a healthy, all-natural lifestyle. Considering all of the great alternatives listed above, I encourage chefs to avoid Morningstar.

- Melyssa Ahlborn

Meatless Monday Tofu Stir Fry

Continuing the Meatless Monday movement, here is a recipe my daughter Melyssa came up with for a sweet and sour stir fry that will put your local Chinese restaurant to shame!

Sweet and Sour Tofu and Vegetables

1 container of extra firm tofu

A large bowl full of cornstarch

2 red, orange, or yellow peppers

1 medium onion

2 carrots, sliced diagonally into bite-sized pieces

1/2 - 1 cup pineapple chunks (canned or fresh)

About 7-8 tbs. vegetable oil

Onions and peppers are great stirfry staples, but feel free to add chopped celery, broccoli florets, edamame, water chestnuts, snap peas, or bamboo. The above recipe only covers what we had in the fridge last night.

Sauce:

About 6 tbs. soy sauce

2 tsp. ketchup

2 tbs. + 1 tsp. maple syrup

2-3 tsp. Sriracha chili sauce (depending how much spice you like)

1 tbs. Mirin (Japanese rice wine)

3-4 cloves garlic, finely minced

1-2 tsp. ginger, finely minced

2 tbs. olive oil or canola oil

About 10 tbs. water

1 tsp. sesame oil

1 heaping tsp. cornstarch dissolved into about 4 tbs. water

It is important to remove most of the liquid from the tofu by pressing it before frying. To do this, drain the tofu and sandwich the entire block between 2 clean tea towels or a bunch of folded up paper towels. Put it on a cutting board with a few heavy books on top - dictionaries usually do the trick. Make sure the weight is evenly distributed and that the books are stable. Wait 15-30 minutes for most of the moisture to be pressed out.

Once pressed, cut the tofu block into small cubes. Toss the cubes in the bowl full of cornstarch - even after pressing, they will be damp enough to coat easily. I like to coat the cubes in small batches, then place them on an empty plate to avoid a big powdery mess. Set this aside while you start preparing the sauce.

In a saucepan, heat the oil and add the minced garlic and ginger. Keep the heat very low to start. Add the soy sauce, water, syrup, ketchup, mirin, sesame oil, and Sriracha. Stir well with the heat on medium-low. Taste the sauce and make adjustments if you'd like, adding more syrup, soy sauce, or water if necessary. If you have any juice left over from the pineapple chunks, this can be a great sweetener. Once the flavor is to your liking, add in the cornstarch-water mixture and stir well. This will thicken the sauce so it sticks to the tofu/veggies. Turn up the heat a bit to aid thickening, then reduce the heat to a very low simmer to keep it warm.

In a medium skillet, heat 2-3 tbs. of oil and add the vegetables in order of hardness, or how long they will take to cook. In this case, the carrots should go in first. After 1-2 minutes, when they have just begun to soften, add the peppers. After 1-2 minutes, add the onions. Add the pineapple last. Remember to stir often.

While the veggies cook, heat the remaining 5-6 tbs. oil in a larger skillet over medium heat. The oil should coat the entire bottom of the pan, so add more if you need it. Add the cornstarch-coated tofu cubes - careful not to splash the hot oil onto yourself. Make sure the cubes don't stick together. Don't forget to keep an eye on the vegetables to make sure they don't get too soft.

When the veggies are cooked through, add a few spoonfuls of the sweet and sour sauce and toss to coat. Turn the heat way down so the veggies stay warm but don't get mushy.

Let the bottoms of the cubes brown ever so slightly, then flip each of them over using kitchen tongs. You may want to turn them a few times to make sure they get crispy on all sides. Shake the skillet to make sure they are not sticking to the bottom or to each other. When the tofu cubes are lightly browned, transfer them from the oil onto a plate lined with paper towels. Let some of the oil drain, then add the tofu to the skillet with the vegetables. Pour the rest of the sauce on top and toss to coat using kitchen tongs.

This stirfry is best served over brown rice, or even rice noodles. I use frozen bags of brown rice from Trader Joe's - they cook in about 3 minutes!

Restaurant Review - Sprig & Vine

For lunch today, my daughter Melyssa and I decided to try out the new "pure vegetarian" (read: vegan) restaurant in New Hope, PA - Sprig & Vine. 

According to the manager, Sprig & Vine's menu is seasonal (changing every 3-4 months) and features as much local produce as possible. The chef is a dedicated vegan, but hopes his menu items appeal to all variety of eaters.

The upscale-casual establishment is decorated in earth tones with dark wooden accents and simple, modern furniture. Though the decor was pleasant enough, our chief criticism was the lack of interior lighting. It didn't help that the shades were drawn, keeping out the brilliant sunshine.

The lunch menu consists of only soup, salads, and sandwiches - perhaps a bit limited, with no hearty entree dishes available until dinnertime. Here is what we ordered and what we thought of everything:

French Lentil and Mushroom Soup $5

I was expecting a heavier, heartier soup. The broth was thin, more like a minestrone without the noodles. The lentils were a nice texture, but I didn't get any mushroom flavor as it was overpowered by excessive bay leaf and other herbs. My daughter says the word that springs to mind is "earthy - not really in a good way." Over-all a bit of a disappointment.

Roasted beet salad with fennel & frisee, grapefruit vinaigrette, toasted beet greens $8

This beautifully presented salad was tasty, bright, and colorful. I thought the vinaigrette was delightfully refreshing, although my daughter insists it lacked acidity and needed more of a citrus punch. The only downside was the toasted beet-greens, which I at first mistook for bits of plastic in my dish until my daughter figured out they were edible! Luckily there were not many of them on the plate. The restaurant is vegan, but I would add some soft goat cheese if I were to recreate this salad at home.

Reuben with caraway-crusted tempeh, thousand island, pickles, sauerkraut, grilled pumpernickel $9

Melyssa ordered this sandwich and said it was the best tempeh preparation she'd ever had. The tangy flavors complimented each other perfectly and were not overwhelmingly sour. The only addition I would make would be a slice of melted vegan or vegetarian Swiss-style cheese. I can't wait to recreate this sandwich at home. The side salad's dressing was overpowered by the taste of oregano, as if someone had been too heavy-handed with a jar of "Italian Seasoning."

Spicy Vietnamese cauliflower Banh Mi carrot, cilantro, mint & jalapeno,  lemongrass aïoli on baguette $9

This was a lovely, fresh spring sandwich. The bread was fresh, crusty, and delicious. The individual elements didn't stand out on their own, but the combination over-all was really flavorful and not too spicy. Melyssa thought the filling was delicious, but not quite substantial enough and wished it contained tofu, like a many traditional Vietnamese sandwiches.

Cookie plate $4

This was a bargain at $4 for 6 tasty cookies: Lavender Snicker-doodle, Cornmeal cookie with berry compote, and Orange-Pistachio balls dusted with powdered sugar. The orange pistachio balls were the standout on the plate - you would never guess these were vegan! The consistency of each cookie was delicate and "buttery." Melyssa thought the cornmeal cookies were a bit dry, but the addition of the sweet and spicy berry topping was delightful. The snicker-doodles were moist and not too sweet, with just a hint of lavender.

Chocolate mousse pie with cocoa crust, coffee ice cream, and "creme anglaise" $6

This decadent chocolate pie made with silken tofu was rich and velvety but a tad too sweet for me. The creme anglaise (made from cashew cream) was ok, but tasted typically "vegan" - Melyssa was not surprised, as there's really no vegan substitute for egg yolks and cream. The coffee ice cream made from coconut milk was a standout - strong coffee notes, creamy and refreshing. Both desserts were big enough to share!

We perused the dinner menu and it looked interesting - we will come back and try it soon.

Over-all ratings:

Leslie - 3 1/2 stars

Melyssa - 3 stars


Review written by Melyssa and Leslie Ahlborn