Our Veggie Kitchen

I've been reading about Sri Lankan cuisine lately. I tried a couple recipes and finally decided to take the plunge and make something myself. This curry is a fusion of different influences. I wanted to use marinaded, fried tofu. I would be using a lot of oil to fry the tofu, so I used soy yogurt instead of coconut milk to save calories. I added coconut water to get a little of the coconut flavor and some sweetness. Finally, I added cabbage to the stir fry. The sweetness of the cabbage and the yogurt's tartness nicely complemented a very pungent curry powder. Sri Lankan food is traditionally very hot. This is not.



Marinade:
1 lb tofu, drained & sliced (4 or 5 slices)
1 1/2 cup soy yogurt
3 tbs Sri Lankan Curry Powder
1/2 tsp salt

Stir Fry:
1/4 cup vegetable oil
1 tsp black mustard seed
1 onion, halved & sliced thin
1 lb large mushrooms, sliced thick
1/2 small cabbage (about 1 lb total), sliced
1-2 inches ginger, cut into thin batons
1/2 cup coconut water (or 1/4 cup apple juice & 1/4 cup water)

The day before, mix together the curry powder, soy yogurt & salt. Place the tofu slices in the marinade, making sure the top has a slurry of marinade. Leave in the refrigerator overnight, turning a couple of times.

Heat the oil in a large fry pan over medium-high heat. Add a little more if it doesn't cover the pan. Scrape the yogurt off of the tofu slices and fry in the oil, turning once until both sides are browned. Remove the tofu, cut the slices into cubes and set aside (preferably in a warm oven).

In the same oil, add the mustard seed. When they begin to sizzle, add the onion and saute until soft. Add the mushroom and continue sauteing until the mushrooms have given off most of their moisture. Add the ginger batons, stir fry for a couple minutes, then add the cabbage. Saute just until the cabbage wilts.

Stir in the yogurt marinade, coconut water and the tofu. Bring just to a boil and simmer until the tofu is heated. Serve over rice or with naan, chapatis, etc.

4 Servings: 319 cal (19g fat, 16g carbs, 14g protein)

I usually make a couple different stuffings for Thanksgiving, and this year was no exception.  I made Italian Sausage Stuffing and a mushroom stuffing.  This time of year, in Oregon, you can get chantrelles for under $10 per pound and I used half a pound (torn apart instead of chopped) and added some shiitake and oyster mushrooms for a good variety.  I added loads of basil & parsley and some rosemary and some water chestnuts for a little crunch.  This mushroom stuffing was seriously good, the best one I've made for sure.

I know Thanksgiving is over, but Christmas is right around the corner and, really, when is a bad time for good stuffing?



Mixed Mushroom Stuffing
1 tbs vegetable oil
2 stalks celery, chopped
1 onion, chopped
1 lb mixed wild mushrooms (chantrelles, shiitake, morrel, etc)
1 lb button mushrooms, divided
1 carrot, grated
2 cloves garlic, minced
1/4 cup sherry
1/2 bunch parsley, finely chopped
1/4 cup basil, finely chopped
1/2 tbs fresh rosemary, minced (maybe 1/2 tsp minced)
1 can water chestnuts, chopped
1 cup vegetable broth
12 oz stuffing cubes

For the mushrooms, chop or slice the wild mushrooms and slice half the button mushrooms. Finely chop the remaining button mushrooms. Set aside.

Heat the oil in a large saute pan over medium heat. Saute the onions and celery until the onions have softened. Stir in the garlic and carrot and cook for another minute. Add the mushrooms, in batches (unless you have a very large saute pan) until the mushrooms begin to soften. Add the sherry and reduce heat to a low simmer. Cook until the mushrooms have fully released their moisture, about 20 minutes. A few minutes before they're ready, stir in the basil, parsley and rosemary. Season with salt & pepper, if necessary.

When the mushrooms are done, toss the stuffing cubes with 1 cup of vegetable broth until the moisture is absorbed. Mix the stuffing cubes in with the mushrooms. Pour into a 9x13 casserole, pressing stuffing with a wooden spoon or spatula. Cover with tin foil and bake at 350 degrees for about an hour. Remove the foil for the last 15 minutes.

8 Servings: 262 cal (4g fat, 47g carbs, 10g protein)

My parents came down last week to see the grand kids and to explore some healthy & meat free alternatives.  Prior to their arrival, I stocked the freezer with a double batch of Beefy Seitan Roasts and some BBQ Tempeh Burgers.  For an experience in tofu done right, I added some fried tofu sandwiches (I know, not too healthy), and Ginger fried tofu. 

With one of the seitan roasts, I made a batch of Beefy Stroganoff.  Loaded with strips of beefy seitan and mushrooms in a rich, creamy sauce, this is one of my girls' favorite pasta treats.  And, of coarse, everything is better with a batch of fresh asparagus.



'Beef' Stroganof
1 lb dry pasta, such as farfalle or penne
2 tbs vegetable oil
1 loaf 'beef' seitan roast, sliced
1/4 cup flour
1 medium onion, finely chopped
2 cloves garlic
1/2 lb mushrooms, sliced
1/4 cup dry red wine
2 cups beef flavored broth (I use Better than Bouillon)
1 tsp ground mustard seed
1 tbs vegan Worcestershire sauce
1/2 tsp black pepper
1/2 cup vegan sour cream

Add the flour and seitan slices to a paper bag and toss to coat.  Pour onto a plate and tap to remove any excess flour.  Reserve the flour.  Heat the oil over medium high. Add the seitan strips, tossing occasionally until they begin to brown.  Remove from the pan and set aside.


Add a little extra oil, if necessary, then add the onions. Saute until the onion is soft, then add the garlic and saute for another minute. Add the mushrooms and continue cooking for several minutes, until the mushrooms have given off their moisture. When you add the mushrooms, start bringing the pasta water to a boil. Cook the pasta according to pack directions.

When the mushrooms are cooked, stir in the remaining flour and cook for a minute or two. Add the reamaining ingredients (except sour cream) and simmer, uncovered, until the pasta is done. When pasta is finished, stir the sour cream and seitan into the sauce and toss with the drained pasta.

5 servings:   621 cal (13g fat, 95g carbs, 28g protein)

I'm always looking for new ways to cook cabbage.  And today I added a cabbage & some mushrooms & tempeh to some coconut milk and red curry paste for a simple Thai curry.  And, in the process, I made a handy discovery.  A small can of coconut milk has 28 grams of fat.  It's creamy and delicious but it can quickly turn a healthy meal into an indulgence.  Well, today, I ran out, so I used a small can of coconut milk and a cup of SoDelicous Coconut Milk Beverage.  The result wasn't as creamy as pure coconut milk, but it was more than passable.  I will definitely explore this for future Thai meals.



Red Curry with Cabbage & Tempeh
1 tbs vegetable oil
1 onion, halved & sliced
3 red jalapeno peppers, seeded & julienned
1 head cabbage, cored & chopped
1 lb mushrooms, sliced
1 small can (5.5 oz) coconut milk
1 cup SoDelicous Coconut Milk Beverage. (or more coconut milk)
2 tbs red curry paste (I use Thai Kitchen)
1/4 cup Golden Mountain Sauce (or soy sauce)
4 kaffir lime leaves (optional)
12 oz tempeh, cubed

Whisk together the coconut milks, curry paste, Golden Mountain sauce, lime leaves and tempeh and set aside.  Heat the oil in a saute pan over medium-high heat.  Add the peppers, cabbage and and onion.  Saute just until the cabbage begins to soften, then add the mushrooms.  Continue to saute until the onions are soft and the mushrooms have given off some of their liquid.  Stir in the coconut milk/tempeh mixture and bring to a boil.  Cover, reduce heat and simmer until the cabbage is cooked through.  It's easy to overcook the cabbage, so be attentive.  It should be done in 15-20 minutes, depending on how long you sauteed it.  Serve with rice.

5 Servings:  327 cal (19g fat, 26g carbs, 21g protein)

I've still got some pumpkin kicking around from November. I'm hell bent on using all of it,so I've been looking for some creative uses. I made some Southwest Pumpkin soup that I'll post next week. It was a perfect winter treat. Tomorrow, I'll make some Massaman Pumpkin Soup, that I'll post if it's any good. But today, I've got one of the better pizzas I've made: pumpkin, spinach and mushroom pizza!

I've been reading up on bread and playing with my new mixer and I created some of the best crust I've ever made. I used a Cooks Illustrated recipe that was similar to this with no sugar and a cup more flour. I kneaded it until it was nice and pliable, gave it a good first rise, then spread the dough and plopped it on a heated pizza stone. The dough rose quickly from the heat of the stone. It was neat.

Bread Note: I am a novice bread-maker at best. I am relating my experience and I explore an art that I am slowly learning. Please don't mistake this for direction. I might be right, I might be wrong, but it's fun learning.

Update: After a few trials and a lot of reading, I've come up with a pizza dough recipe that I'm very pleased with. Here it is.



Pumpkin Pizza

Pizza Dough for 1 12" pizza
1 1/2 cups Daiya Italian Style or other vegan cheese
8 oz pizza sauce (1/2 can)
1 bunch spinach, washed & stems removed
(or 1 package frozen spinach, thawed)
1/2 lb mushrooms, wash and sliced
1 small pie pumpkin, peeled & seeded (about 5 cups)
3 tbs maple syrup
1/4 tsp rubbed sage

Chop the spinach add to a saute pan with a little water until wilted. Press the spinach between two plates to remove any excess water. Saute the mushrooms in a little oil or steam with a little water and drain. Set both aside or refrigerate until needed.

For the pumpkin, chop into quarters and, using a vegetable peeler, peel into ribbons. This creates a texture that is perfect for pizza. It's not chunky and every bit will have pumpkin melting in your mouth. Add the pumpkin to the saute pan with a cup of water. Cover and simmer for a few minutes, until the pumpkin is soft. Drain, stir in the syrup and sage and set aside.

When the pizza dough is rolled and ready, spread the pizza sauce, then the Daiya. Then spread the pumpkin evenly over the pizza. Add the spinach and mushrooms in a pleasing pattern. Bake in a preheated 450 degree oven for about 10 minute, until the crust is brown.

This gravy started out as an experiment, when I was playing around with yogurt dumplings. The dumplings weren't a hit, but the gravy was a keeper for sure. Before I added he liquid, I cooked down a cup of yogurt and it really added a nice undercurrent of flavor. You can chose to strain the mushrooms out, if you wish. I usually make my kids pick out the mushrooms themselves, but not always. It is a delicious anyway.

And, I think I've said this before, but it has always been true. The food pyramid is absolutely wrong. Gravy is its own food group.



Amazing Mushroom Gravy
4 tbs Earth Balance Margarine
1 lb mushrooms, washed & sliced
6 small shallots, skinned and left whole
2 cloves garlic, minced
1 cup soy yogurt
1/4 cup red wine
1 quart beef flavored broth
2 cups water, divided.
1/4 cup cornstarch

Melt margarine in a large sauce pan over medium high. Add the sliced mushrooms and shallots. Saute until the mushrooms are soft. Add the garlic and saute for just a couple minutes. Add in the soy yogurt and continue cooking until the yogurt has reduced by half. Stir in the red wine, broth and about 1 1/2 cups of water. Bring to a boil and simmer for about 5 minutes.

You can either leave the mushrooms in or strain the gravy. If you chose to strain it, pour the gravy through a colander now and add back to the sauce pan. Otherwise, leave them in. Whisk together the cornstarch and 1/2 cup cold water. Pour into the gravy and boil for a couple minutes. If necessary, mix a tablespoon or two more cornstarch with a small amount of water and pour into the gravy. Bring back to a boil. Makes about 6 cups.

12 servings: 74 cal (4g fat, 8g carbs, 2g protein)

I've been making stuffing-in-a-pumpkin every year since I became vegetarian. I make it at least once around Halloween then, usually, it ends up on the Thanksgiving table. It's perfect for this time of year, with the peak of the chantrelle harvest in Oregon autumn's abundance of pumpkins. This year, I was able to get chantrelle mushrooms for $8 per pound. What a steal.



Wild Mushroom Stuffing Baked in Pumpkins
4 tbs Earth Balance Margarine
2 medium leeks, halved & sliced
3 stalks celery, chopped
1 lb cremini mushrooms, sliced
8 oz chantrelle msuhrooms, washed & sliced
8 oz shiitake mushrooms, washed & sliced
4 cloves garlic
1 bunch parsley, chopped
1 bunch spinach, chopped
1/2 tsp dried thyme
1/2 tsp rubbed sage
1 tsp salt
1/2 tsp black pepper
12 oz Pumpkin Ale
16 oz dried bread cubes

Pumpkins:
6 small pie pumpkins
1 tbs vegetable oil
1/4 tsp salt
1/4 tsp black pepper

For the pumpkins, cut the tops off of each pumpkin and scoop out the seeds. Rinse and pat dry, inside and out. Mix a tablespoon of olive oil with 1/4 tsp salt and 1/8 tsp pepper (or a few turns of a peppermill). Rub your fingers in the oil, then coat the inside of each pumpkin. Set pumpkins aside.

For the stuffing, melt the margarine over medium-high heat in a large saute pan. Add the leeks, celery, garlic, and mushrooms. Cook, stirring frequently, until the mushrooms have given off their moisture. Stir in the salt, pepper, thyme, sage, spinach and parsley. Saute until the spinach has wilted. Add the stuffing cubes and poor the ale over the cubes. Toss the stuffing until it is combined thoroughly and the cubes have absorbed all the moisture.

Stuff each pumpkin with the stuffing, pressing down with a spoon to ensure that the pumpkins are well packed. Bake the pumpkins in a preheated oven at 350 for at least an hour, more likely 15 or 20 minutes more.

Alternately, add the stuffing to a 9 x 13 greased casserole. Press the stuffing firmly and cover with foil. Bake at 350 for 45 minutes. Remove the foil and bake an additional 15 minutes.

6 Servigs: 533 cal (13g fat, 88g carbs, 17g protein)

This soup is an explosion of flavor. It's got a mild heat from the curry paste and jalapenos, the tang of lemon grass and lime juice and the delicious aroma of kaffir lime leaves. It's coconut creamy with the contrasting textures of celery, mushrooms and potatoes. It is truly an experience to savor.

You may want to consider a couple ingredient alterations. First, increasing coconut milk and decreasing broth will make a creamier soup, but at the expense of (many) more calories. Fat is so tasty. Second, adjust green curry paste according to your taste. Two tablespoons make a mild soup. My preference is three. You may want even more. It can be stirred in at the end.

This is one of my favorite special occasion soups.



Thai Chowder
1 Tbs vegetable oil
1 onion, chopped
3 stalks celery, chopped
2 red jalapeno peppers, seeded & chopped
1 lb mushrooms, thickly sliced
3 cloves garlic, minced
1 tbs glanagal, grated
2-3 Tbs green curry paste
4 cups chicken flavored broth
11 oz coconut milk (2 small cans)
2 stalks lemon grass
4 kaffir lime leaves
2 lbs red potatoes, unpeeled & cubed
2 cups frozen corn
2 limes, juiced

Heat the oil in a large sauce pan over medium-high heat. Add the onions, jalapeno peppers and celery and saute until the onion has softened. Add the mushrooms and stir until the mushrooms begin to release their moisture. Add the galangal, curry paste, and garlic and stir until aromatic.

Pour in the broth and coconut milk. Bruise the lemon grass stalks by pressing firmly with the side of a knife or giving them a light whack with a rolling pin. Tie together with string and to the soup. Rip each kaffir lime leaf in several places. It's easiest to make tears up to the central vein, so the leaves are left in tact. Add to the soup. Add the diced potatoes and frozen corn. Bring to a boil and simmer until the potatoes are cooked through.

Add the limes, one half at a time, testing the flavor after each lime. Two limes will make it quite tangy, which contrasts the other flavors nicely. You may want a little less, though. Remove the lemon grass and lime leaves and serve.

6 Servings: 446 cal (17g fat, 68g carbs, 13g protein)

While I was experimenting with green curry paste, I had about three cups to use up. I was pairing curry paste with everything and this is a curry that turned out really really good. Brussels sprouts aren't synonymous with Thai cooking, but they should be. The go together surprisingly well. I've made this a couple of times since I took the picture and, the best combination is with Brussels sprouts, tempeh and mushrooms. Thai basil is good to.



Brussels Sprout Curry
2 lbs Brussels Sprouts
1 lb small button mushrooms, whole or halved
12 oz tempeh, cubed
14 oz coconut milk
3 tbs Green Curry Paste
1/2 cup vegetable broth
1/2 lime, juiced
1/4 cup Thai Basil, chopped (optional)

Cut the bottom off of each Brussels sprout and either cut in half (if large) or score the bottoms and leave whole (if small). Cut the mushrooms in half or leave whole. Combine with the tempeh in a sauce pan. Stir the curry paste into the coconut milk and add to the pan, along with the vegetable broth. Bring to a boil, cover an simmer until the Brussels sprouts are tender, about 15 minutes. Stir in the Thai basil and the lime juice. All the Thai basil to wilt a bit, then remove from heat. Serve with Jasmine or brown rice.

I grew up in a small agricultural town in Eastern Washington. It's the same town where, during my summer vacation, I couldn't find soy yogurt and had to beg the Thai restaurant for some Kaffir lime leaves. But what the town lacks in variety it makes up in quality. And the available Mexican cuisine was a definite strength. There were at least half a dozen distinctly different, and amazingly delicious restaurants scattered throughout town.

My favorite dish was a particular arroz con pollo that was so good, that, to this day, I can close my eyes, lean back, and still taste the sauce. It was chicken and mushrooms, simmered in a sofrito and poured over Spanish rice. It was heaven.

This was close. I posted the Chicken Seitan and the Sofrito last week and the Spanish Rice, a couple weeks prior. And I brought them together for this dish. I dusted the seitan with flour and pan fried it and when I added the sauce it turned into more of a gravy. Next time, I'll nix the flour. But still, this was a delicious and nostalgic treat.



Arroz con Pollo
1/2 recipe Spanish Rice
1 recipe sofrito
2 tbs vegetable oil
4 chicken flavored seitan cutlets
1 lb small mushrooms, halved
15 small corn tortillas

Make the soffrito and set aside. Make the Spanish Rice.

While the rice is cooking, Heat oil in a large saute pan set to medium-high. Pat the seitan cutlets dry and slice them into strips. Add them to the saute pan and fry, stirring occasionally until the strips begin to crisp in places. Remove and set aside.

Add the mushrooms and sofrito. Bring to a boil, reduce heat and simmer until the mushrooms have softened. Add back the seitan strips and continue to simmer until the rice is finished cooking. Add a little water if necessary to thin the sauce.

To assemble, add a little rice and seitan/mushroom/sauce to each tortilla. Top with sour cream or guacamole if you wish. Eat over a plate with plenty of napkins. You'll need them.

5 Servings: 650 cal (17g fat, 90g carbs, 32g protein)

This is a basic split pea soup with a couple of changes. First, I like to cook the split peas until they crumble, forming a thick pea broth. Then, the chunks of veggies form the a hearty soup, engulfed in a delicious broth. The addition of thick cut mushroom chunks add a wonderful texture. I used dried herbs because its fall. In the spring and summer, I'd have used fresh sprigs tied together.



Chunky Split Pea Soup
1 lb dried split peas
2 quarts water (or broth)
3 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 medium potatoes, peeled & chopped
1 lb mushrooms, thickly sliced
4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp rubbed sage
1/4 tsp dried rosemary, crumbled
1/4 tsp dried thyme
1/2 tsp black pepper
1 tsp salt (less if using broth)

Combine all ingredients. Bring to a boil. Cover, reduce heat to simmer and cook until the split peas have disintegrated into the broth. Remove the bay leaves and refrigerate or serve. This soup is best the next day.

Note: This will make a fairly thick soup, especially the next day. Feel free to add some water if you like thinner soup.
8 Servings: 278 cal (1g fat, 53g carbs, 18g protein)

I participate in a sort of Iron Chef Competition on one of the cooking forums I visit. Last week's ingredient was mushrooms. So I went shopping with mushrooms on my mind and found a pound of Shiitake mushrooms for five bucks. They were thick and meaty and there was no way I could pass them up.

So this fried rice is the result of that discovery. Fried rice can be as simple as rice, frozen veggies and soy sauce, but I usually try to add a little extra flavor to the sauce. I usually add some combination of minced garlic, ginger and shallots, doused in sesame oil, then stir in some soy sauce, sherry and, sometimes, a little broth. I added bok choy for some crispiness and color.



Shiitake Fried Rice
1 1/2 cups white rice (5-6 cups cooked)
2 tbs vegetable oil
1 lb shiitake mushrooms, stems removed & sliced (or see note)
1 purple onion, chopped
4 ribs bok choy, chopped (leaves sliced into ribbons)
1 can baby corn, drained
3 cloves garlic, minced
2 tsp ginger, minced
1 tsp sesame oil
Sauce:
1/4 cup soy sauce
1/4 cup vegetable broth
2 tbs sherry
1/2 tbs sugar

For the rice, cook according to package directions and cool in the fridge, or use leftover rice. I frequently avoid this step and just used freshly cooked rice, but leftovers are better.

Heat the oil in a large saute pan. Add the onion and saute just until it begins to glisten. Add the mushrooms and chopped bok choy ribs (not the leaves) and saute until the bok choy is cooked, but still crisp. Remove any thick veins from the bok choy leaves and slice into ribbons. Add the leaves and corn and stir together.

Push the veggies to the side. Add the minced garlic and ginger to the center of the pan and pour in the sesame oil. Stir in the center of pan until fragrant, then stir into the veggies. Add the rice and stir-fry for a couple minutes. Mix the sauce ingredients, then add to the rice. Remove from heat and serve.

Mushroom Note: Shiitake mushrooms are usually very expensive ($10+/lb). You can cut the cost by buying dried shiitakes and rehydrating them or by using a mixture of shiitake and button mushrooms. Try to use some, though. Shiitake mushrooms have a texture that is quite different from other mushrooms. Asian grocers are often much less expensive than other stores.

4 Servings: 451 cal (9g fat, 76g carbs, 15g protein)

I'm always looking for ways to get lentils into my kid's bellies. And this pasta is a perfect fit. There are enough lentils to add another texture to a dish filled with texture. This pasta is a great way to use up your garden herbs and veggies.



Garden Macaroni
3 cups macaroni (12 oz)
2 tbs olive oil
1 onion, chopped
2 cloves garlic
1/2 tsp red pepper flakes
1 lb mushrooms, quartered or halved
1 carrot, shredded
1/2 cup lentils
28 oz diced tomatoes
15 oz tomato sauce
1/2 cup white wine
2 zucchinis, halved and chopped
1/4 cup parsley, chopped
1 tbs thyme, chopped
1/2 tsp salt
1/4 tsp pepper

Heat the olive oil in a large sauce pan. Saute the onions until softened. Add the garlic and red pepper flakes until the garlic is aromatic. Add the mushrooms and carrots and cook until the mushrooms have given off their liquid. Add the lentils and saute for a couple minutes. Add the white wine, and let it cook down for a couple minutes. Then add the tomatoes and tomato sauce. Cover and simmer until the lentils are tender, but still firm, about 45 minutes.

Meanwhile, bring a pot of water to boil and, about 10 minutes before the sauce is done, cook and drain the pasta. When the lentils are close (about 5 minutes) stir in the the zucchini, parsley, thyme, salt and pepper. Cook until zucchini are warm, then stir in the drained pasta.

5 Servings: 477 cal (7g fat, 82g carbs, 20g protein)

The month is drawing to an end and I've got just a couple reminiscent posts from my blog's first month. This post draws upon my first sausage post: The Andouille. I make my sausages in large batches and keep them in the freezer. Over the last year, I've developed an Andouille Sausage, an Italian Sausage and a Beef-Flavored Frank.

So . . . my youngest had her 9th birthday slumber party this weekend. She had a very specific request for quiche, and my middle girl did most of the work, which left me with an uncommon occurrence. I had time to prepare a meal for adults that no child would have to touch. So I went to work with the trinity of cajun cooking (onions, celery & bell pepper) and some Andouille Sausages from the freezer. The result was this delicious bit of fire. The cayenne is optional, but is certainly pleasing if you like heat.



Cajun Mushrooms with Andouille
2 tbs vegetable oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 bell pepper, finely chopped
6 cloves garlic, minced
3 links Seitan Andouille, halved & chopped
1/2 lb button mushrooms, sliced
14 oz can diced tomatoes
1 tbs Cajun Seasoning
1 tsp paprika
1/4 tsp cayenne pepper (optional or to taste)
1/4 tsp cinnamon
1 small can coconut milk (5.5 oz)

Heat oil over medium heat. Add the onions, celery and bell pepper and cook until soft. Add the garlic, stir for a few seconds, then add the mushrooms. Cook until the mushrooms have given up their moisture. Add the Andouille and cook until heated through. Add the tomatoes, including juices, tomato sauce and spices. Bring to a boil, then add the coconut milk. Bring back to a boil and remove from the heat. Serve over rice.

4 Servings: 377 cal (21g fat, 31g carbs, 24g protein)

I'm back, I think. We're still tripping over boxes, but we're moved out of our old house. And I got a draft of my grant. Things should start slowing down a little now and I can get back into the kitchen. Tonight was the first time I've made anything more than burgers or chili dogs in two weeks. It was still quick and easy, but It was actually cooking. It felt good.

This curry is easy and quick. It is also not at all hot, unless you use a spicy curry paste (watch out for shrimp paste in it). I use Thai Kitchen. The lemongrass and Kafir Lime Leaves give it a nice authentic flavor, slightly sweet. If you can't get Kafir Lime Leaves, you can use a tsp or so of lime zest, but it won't be the same. You can also leave it out. Soy Sauce is an easy substitute for Golden Mountain Sauce. I didn't use cashews today, but next time, I definitely will.



Thai Veggie Curry
4 cups broccoli florets (or mixed with cauliflower)
1/2 lb small button mushrooms
1 red onion, sliced into half rings
1 can baby corn
1/2 cup cashews
2 kafir lime leaves
12 oz coconut milk
1/4 cup golden mountain sauce
Curry Paste:
2 tsp vegetable oil
1 small shallot, minced (about 1 tbs)
3 cloves garlic, minced
1 tsp ginger, minced
2 stalks lemongrass, minced (white parts only)
1 1/2 tbs red curry paste

Combine the curry paste ingredients and stir together. Add to a saute pan, along with the cashews over medium heat. Stir fry for a minute or two until the garlic and ginger become fragrant. Add the coconut milk and remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 10 minutes, until the broccoli is fully cooked. Serve over rice.

4 Servings: 361 cal (29g fat, 21g carbs, 12g protein)



And, in case you're interested, here's a pic of my grant. Its a small affordable housing grant in rural Oregon. It's only about a million dollars, but they really make you work for it. So, I've been moving in the evenings and writing this puppy in the wee hours of the morning. I shipped it off to reviewers yesterday and won't have to think about it for another week.

My wife's 40th birthday is this weekend. She wants an Indian menu and I've been playing some new curries and whatnot, in preparation for the event. Here's one that turned out really good. It's a little warm, but the Mushrooms do a good job at calming the heat and they give it a great texture.

The only problem is, it's not very filling. The entire batch was less than 700 calories, so for a family meal, you may want to double it or serve something in addition. I was going to add some tofu but, in the end, didn't. It would have been a welcome addition.



Mushroom Curry
2 tbs vegetable oil
1 onion, chopped
1 tsp cumin seed
1 cinnamon stick
2 serrano peppers, chopped fine
3 cloves garlic, minced
1 tbs ginger, grated
3 oz tomato paste
2 tomatoes, roughly chopped
1 cup water
1 tsp garam masala
1/2 tsp salt
1 lb small button mushrooms
1 cup frozen peas
1 cup cilantro leaves, roughly chopped

Heat the oil over medium-high. Add the cumin seeds and cook until they begin to pop. Add the onion and saute, stirring frequently until the onion begins to carmelize, turning brown around the edges. Add the Serrano, garlic and ginger and cook until aromatic. Add the cinnamon stick, tomato paste, tomatoes, water, garam masala, salt and mushrooms.

Cover and simmer until the mushrooms are fully cooked, about 30 minutes. Add the peas and cilantro leaves and cook until peas are cooked through.

3 Servings: 224 cal (11g fat, 27g carbs, 10g protein)

A few weeks ago, I began chatting with Sam from Oh! Nuts. Oh! Nuts is a family owned store with five locations in Brooklyn and an internet store. They sell nuts, gift baskets baskets and an impressive assortment of dried fruit. They're not necessarily vegan, but I at least use bucket loads of nuts and I'm always one to promote small business, when I can, so I thought I'd give them a plug. Their website is at www.ohnuts.com

All this talk about nuts got me stewing about almonds, and I came up with this gravy that I spooned over fried tofu and mashed taters. It had a deep, rich flavor that wasn't overwhelmed by either the mushrooms or almonds. It was good. I made a second batch the next day and changed my technique a bit and it yielded a deeper brown gravy that looked more pleasing. Alas, the taters were gone, so I don't have an updated pic, but the color was more pleasing.



Almond Mushroom Gravy
1/4 cup vegetable oil
1 tsp mustard seed
1 onion, chopped
4 sprigs thyme
3 cloves garlic, chopped
1/2 lb mushrooms, chopped
1/4 cup sherry
1/4 tsp salt
1/4 tsp pepper
2 1/2 cups water
1/2 cup almonds, ground

Heat the oil in a sauce pan. Add the mustard seeds and cook until they begin to pop. Add the onion and cook over medium heat until the onion browns and begins to carmelize. Add the thyme, garlic and mushrooms and cook, stirring occasionally until the mushrooms have given up their moisture. Stir in the sherry and let it cook down a bit. Then add the salt, pepper, almonds and water. Bring to a boil and simmer for about 5 minutes, then blend the contents, in batches if necessary. Makes about 1 quart.

For a richer color, dry fry the ground almonds in a frying pan. You may also add a touch of browning sauce.

8 Servings: 139 cal (12g fat, 5g carbs, 3g protein)

And now for something completely different, a Monty Python Quote:

"Dead Monkeys are to split up again, according to their manager, Lefty Goldblatt. They've been in the business now ten years, nine as other groups. Originally the Dead Salmon, they became for a while, Trout. Then Fried Trout, then Poached Trout In A White Wine Sauce, and finally, Herring. Splitting up for nearly a month, the re-formed as Red Herring, which became Dead Herring for a while, and then Dead Loss, which reflected the current state of the group. . . After nearly ten days, they reformed again as Sole Manier, then Dead Sole, Rock Cod, Turbot, Haddock, White Baith, the Places, Fish, Bream, Mackerel, Salmon, Poached Salmon, Poached Salmon In A White Wine Sauce, Salmon-monia, and Helen Shapiro. This last name, their favorite, had to be dropped following an injunction and they split up again. . ."

So my choices in naming this were Linguine with Asparagus & Mushrooms in a White Wine Sauce, shorten it to Linguine in White Wine Sauce or Helen Shapiro. This last name, my favorite had to be dropped following an injunction . . .

Update: I wrote this late at night, so for those of you who have no Idea what just transpired, it's an obscure Monty Python reference. Feel free to ignore it.



Linguine in White Wine Sauce
1 lb linguine
2 tbs olive oil
2 shallots
3 cloves garlic, minced
1 lb asparagus, trimmed and cut in half
1 lb mushrooms, sliced
1 1/2 cups dry white wine
1 cup soy creamer
1 tbs cornstarch
1/2 lemon, juiced
1/2 cup parsley
2 tbs Earth Balance Margarine

Set a pot of water to boil. While the water boils, saute mushrooms in hot olive oil, over medium heat until they have softened. When the water comes to a boil, add linguine to the pot and cook according to package directions. When ready, drain and set aside, reserving some of the cooking water.

Meanwhile, push the mushrooms aside and cook the shallots and garlic until the garlic is fragrant, just a minute or two. Stir into the mushrooms, then add the asparagus and white wine. Bring to a boil and simmer rapidly until the asparagus is
cooked, but still firm and the white wine has been reduced by half. Stir the cornstarch into the soy creamer and add to the saute pan. Bring back to a boil, then remove from the heat.

Stir in the margarine, until melted. Stir in the linguine, tossing to combine. Add the parsley and lemon juice and toss again. If necessary, add some of the reserved cooking water to thin the sauce. Serve immediately.

5 Servings: 523 cal (15g fat, 68g carbs, 15g protein)

Chicken Marsala used to be a staple comfort food. And, although I've used Marsala in sauces, I haven't made the mushroom-laden Marsala sauce since I went veg. I'm not sure why, though, because Chicken Marsala has always been a lot more about the sauce than what you pour over it. Here's a recipe for a faintly lemony fried tofu and a sweet and tangy Marsala sauce. Once again, I am comforted.



Tofu Marsala
Tofu:
1 lb tofu, drained
1/2 cup flour
1/4 cup rice flour (or more flour)
1 small lemon, zested
1/2 tsp salt
1/2 tsp pepper
1/4 cup parsley
oil for frying
Sauce:
2 tbs olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 lb button mushrooms, sliced
1 tbs tomato paste
1 1/2 cups Marsala wine (I use dry)
1/2 small lemon, juiced
1/4 cup parsley, minced
2 tbs Earth Balance

For the tofu: Pour enough oil in a large saute to coat the bottom. Heat to medium high. Cut the tofu into 1/2 inch thick slices, then cut each slice diagonally to form triangles. Mix the remaining tofu ingredients in a bowl. Working in batches, if necessary, coat each tofu slice in the seasoned flour then place into the hot saute pan. Turn each slice when it browns and begins to crisp. Remove and set on a plate. If working in batches, place cooked tofu in an oven preheated to 200 degrees.

For the Sauce: Saute the onions and sliced mushrooms in oil until the mushrooms have given up most of their moisture. Stir in garlic and tomato paste and cook until fragrant. Add the Marsala wine and cook until the sauce has thickened to a syrup consistency. You will be able to scrape the sauce pan with a wooden spoon and the sauce will ooze back to fill where you scraped. Remove from the heat and stir in the earth balance, then add the lemon juice and parsley and stir again.

Plate the tofu and pour the sauce over each slice.

Note: I started frying the first of two batches of tofu, then started the sauce and each finished at about the same time.

4 Servings: 271 cal (23g fat, 17g carbs, 10g protein)

I made this for a change in repertoire of weeknight rice meals. My intention was to start the rice, then do the prep work, make the sauce and saute the veggies in time for the rice to start cooking. The pace was brisk, but I did it. I ended with a veggie laden rice dish with Alfredo overtones. Next time, I'll use brown rice. It'll give me an extra fifteen minutes and the texture would work better in this dish.



Creamy Spinach and Rice
1 1/2 cup jasmine or brown rice
12 tbs olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 lb small button mushrooms
1/2 lb baby spinach, chopped
2 zucchini, chunked
plenty of cracked black pepper
salt to taste
Sauce:
1 tbs cornstarch
12 oz silken tofu
1/4 cup cashews, ground
1 tbs miso
1/2 lemon, juiced
1/4 cup white wine
1/2 tsp nutmeg (see note)
1/4 tsp cinnamon
1/2 tsp salt

NOTE: 1/2 tsp of nutmeg will yield a strong nutmeg flavor. You may want to add 1/4 tsp and adjust with more to taste.

Add rice to boiling water, and cook according to package directions. While the rice is cooking, heat oil in a large saute pan. Add the onions and mushrooms. Saute until the onions are soft (you should have time to chop the spinach while the onions saute). Add the spinach and cook until most of the liquid from the spinach and mushrooms has been cooked off. Add the garlic and zucchini, and saute until the garlic becomes fragrant, a minute or two. Reduce heat, cover and simmer until the rice and sauce are completed.

While the spinach cooks, combine the sauce ingredients and blend thoroughly. Combine the vegetables with the sauce. Bring to a boil and remove from heat. Add the rice and stir to combine. Add salt and plenty of cracked black pepper to taste. Pepper will definitely enhance the flavor, so don't forget it.

4 Servings: 514 Cal (13g fat, 77g carbs, 22g protein)