Spaghetti with ‘Sausage’, Zucchini and Mushrooms (Vegan)

1

IMG_20191022_205333

This recipe is a re-boot of my family’s favorite pasta.  It’s incredibly flavorful and loaded with sausage, zucchini, mushrooms and tomatoes.  The difference is that I substituted Beyond Meat Hot Italian Sausage for traditional meat sausage.  I haven’t made this recipe for about five years, since I stopped eating meat, so I was happy when Beyond Meat introduced their wonderful vegan sausages.  Top with freshly grated Vio-Life Vegan Parm for a salty, nutty flavor.  The recipe tastes just the same as it used to, but now its guilt-free.  I guess you really can go back home…

img_20191022_204917.jpg

This is one of the first recipes I started making early in my marriage back in the 80’s.  I had no idea how to cook, so I ordered a subscription to a monthly book series, “Great Meals in Minutes” which is really how I learned to cook.  The format of the books is quite brilliant and shows step by step instructions, but most importantly teaches HOW TO HAVE EVERYTHING DONE AT THE SAME TIME!  which is always the biggest challenge in cooking.  With that in mind, I try to design my recipes incorporating all the steps including a photo of what the dish is supposed to look like.  Call me needy, but I like to know what I’m shooting for.

IMG_20191022_204637

This recipe is based on one that originally came from the Pasta Menus book of this series. It quickly became a favorite of ours and then of our kids too, once they were old enough that we didn’t have to separate their food into piles that didn’t touch each other any longer.  Once you’re there, you’re golden.  However, for those parents with young kids, this recipe also worked when we were at that phase of life.  I would fix the kids plates with plain pasta with butter with sauteed zucchini (or defrosted peas) and plain sauteed sausage.  Then I would proceed to make the proper dish for the grown ups. Easy, and I didn’t have to become a short order cook in the process.

img_20191022_193647.jpg

SHORT CUTS & SUBSTITUTIONS: Over the years, I have taken short cuts when necessary.  I think this dish is best when the sausage and veggies are cooked separately and added to the sauce toward the end, as their flavors and textures are retained, however, I have also had good results doing it all in one pot.  Saute the onions and garlic, then add the sausage and cook about five minutes.  Add mushrooms and wine and let evaporate.  Then add tomatoes, herbs, and zucchini.  Simmer while pasta is cooking.  Another short cut is to use diced tomatoes with Italian herbs already included.  If you prefer a smoother sauce, substitute crushed tomatoes.  If it is still tomato season, you can use fresh tomatoes.  Just parboil them for a few minutes in boiling water.  Remove with a slotted spoon and peel when cool enough to handle.  Dice and use as directed in the recipe.  Or go the lazy way and just dice whole.  The skins will mostly disappear into the sauce if you cook them a little longer.

img_20191022_180535.jpg

VEGAN PRODUCTS:I like to share new vegan products as I find ones I like. (FYI, there are many I don’t like and no one pays me to recommend products) BEYOND MEAT offers a Sweet and a Hot Italian Sausage.  I like them both but think the hot has a little better flavor without being too spicy..  The sausage has a pleasing texture too.  You can cook them as you would any meat sausage but not for as long since they aren’t really raw and you don’t want them to dry out.  I also really like the VIO LIFE JUST LIKE PARMESAN.  It comes in a small wedge so you can freshly grate it as needed.  It tastes just like regular parmesan.  Click the underlined product names above for nutritional information on their products.

img_20191022_204505.jpg

PASTA TIPS: Don’t forget to save a cup of pasta water before draining!  It literally is the magic that restaurants use to make a sauce glisten.  Its not the same as adding hot water.  Pasta water contains essential starch that smooths out your sauce and gives it a velvety quality.  You should never rinse pasta after cooking (unless you are making a cold pasta salad) and pasta should remain wet, not dry, because the starch is what helps the sauce stick to the pasta.  Adding oil to your cooked pasta to prevent sticking actually prevents your sauce from sticking to the pasta which may seem counter-intuitive. Instead, add back a little pasta water.  Trust me, pasta water will change your life…

IMG_20191022_205309

  SPAGHETTI WITH ‘SAUSAGE’, ZUCCHINI AND MUSHROOMS (VEGAN)

  • 1/2 medium onion
  • 2-3 cloves garlic
  • 1/2 cup olive oil(divided)
  • 28 oz can diced tomatoes
  • 1 Tbsn fresh chopped basil or 1/2 tsp dried
  • 2 tsp fresh thyme or 1/4 tsp dried
  • Salt (for pasta water)
  • 1 lb spaghetti or spaghettini
  • 2-3 small zucchini (1 lb)
  • 5-6 mushrooms (criminy or white)
  • 1 lb sweet or spicy Beyond Meat Italian Sausages
  • 3 Tbsn red wine
  • salt and pepper to taste
  • freshly grated vegan parmesan cheese (optional)

img_20191022_192555.jpg

  • Chop onion and garlic finely. Heat half of the olive oil in a heavy saucepan over medium heat. Reduce heat and saute onion and garlic for about 5 minutes, or until onions are translucent.
  • Set pasta water with salt and a drizzle of olive oil to bring to a boil.

img_20191022_193413.jpg

  • Add tomatoes, basil and thyme to onion mixture and stir to combine. I like to rinse the tomato can out with about a quarter cup of water and add to the pan. Simmer 10 minutes on low.

IMG_20191022_193647

  • While sauce is cooking, slice zucchini into 1/8 inch rounds. Wipe mushrooms with damp paper towel, remove tough ends and thinly slice

img_20191022_194838.jpg

  • Heat remaining olive oil in skillet over medium heat and saute zucchini several minutes until lightly browned  Remove zucchini to a plate and set aside

IMG_20191022_195656

  • Beyond Meat sausage has no casings to remove.  Just break off small pieces with your fingers. Saute sausage in the same pan, breaking it into a crumble with a wooden spoon.  Add mushrooms and mix gently.  Add wine and let it evaporate.

IMG_20191022_195924

  • Add zucchini and sausage mixture into the tomato sauce and stir to combine. Let simmer over low heat while pasta is cooking. Taste and add salt and pepper to taste.

IMG_20191022_204505

  • Cook spaghetti according to directions.  Before draining, remove one cup of pasta water and set aside.  Drain but do not rinse pasta.

IMG_20191022_204637

  • Add about a 1/2 cup pasta water to sauce and stir to combine.  Its the magic ingredient that binds everything together!  If it seems too dry or too skimpy, add the rest and simmer until ready to serve.

IMG_20191022_205333

  • Spoon sauce on top of pasta or mix all together, depending on your preference. Serve with grated parmesan if desired.

Spaghetti with Vegan Sausage, Zucchini and Mushrooms

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_20191022_205309

  • 1/2 medium onion
  • 2-3 cloves garlic
  • 1/2 cup olive oil(divided)
  • 28 oz can diced tomatoes
  • 1 Tbsn fresh chopped basil or 1/2 tsp dried
  • 2 tsp fresh thyme or 1/4 tsp dried
  • Salt (for pasta water)
  • 1 lb spaghetti or spaghettini
  • 2-3 small zucchini (1 lb)
  • 5-6 mushrooms (criminy or white)
  • 1 lb sweet or spicy Beyond Meat Italian Sausages
  • 3 Tbsn red wine
  • salt and pepper to taste
  • freshly grated vegan parmesan cheese (optional)
    1. Chop onion and garlic finely
    2. Heat half of the olive oil in a heavy saucepan over medium heat. Reduce heat and saute onion and garlic for about 5 minutes, or until onions are translucent.
    3. Set pasta water with salt and a drizzle of olive oil to bring to a boil.
    4. Add tomatoes, basil and thyme to onion mixture and stir to combine. I like to rinse the tomato can out with about a quarter cup of water and add to the pan. Simmer 10 to minutes on low.
    5. While sauce is cooking, slice zucchini into 1/8 inch rounds
    6. Wipe mushrooms with damp paper towel, remove tough ends and thinly slice
    7. Beyond Meat sausage has no casings to remove. Just break into small pieces with your fingers.
    8. Heat remaining olive oil in skillet over medium heat and saute zucchini several minutes until lightly browned  Remove zucchini to a plate and set aside
    9. Saute sausage in the same pan, breaking it into a crumble with a wooden spoon.  Add mushrooms and mix gently.  Add wine and let it evaporate.
    10. Add zucchini and sausage mixture into the tomato sauce and stir to combine. Let simmer over low heat while pasta is cooking. Taste and add salt and pepper to taste.
    11. Cook spaghetti according to directions.  Before draining, remove one cup of pasta water and set aside.  Drain but do not rinse pasta.
    12. Add 1/4 to 1/2 cup pasta water to sauce and stir to combine.  Its the magic ingredient!  If it seems too dry or too skimpy, add the rest.
    13. Spoon sauce on top of pasta or mix all together, depending on your preference. Serve with grated parmesan if desired.

Salted Caramel Apple Bites

0

Apple Harvest calls for lots of creative ideas of things to do with freshly picked apples. Judging by the number of people who are reading my Easy No Peel Applesauce recipe, there are many people with too many apples. Here is a fun and cute mini dessert to help use up your apples…delicious too!

goodmotherdiet

20151104_085437

It’s Apple Harvest time!  And you know what that means… Dessert.  How about a twist on the traditional apple pie?  I don’t mean to knock America’s favorite dessert, because I will make a couple of those too this season, but I have been on a kick for mini or two-bite appetizers and desserts lately.  This one is definitely a winner!  Finely diced sweet apples with cinnamon, nutmeg, sugar and lemon juice sauteed to tender deliciousness, then spooned into graham cracker cups and topped with a drizzle of salted caramel.  All I can say is, yum!

20151103_162007

I just picked my apple crop the other day.  I have three apple trees in my orchard; Fuji, Pink Lady and Pippin.  Each type of apple has it’s own flavor and texture.  The Fuji apples are really sweet and firm and more yellow in color.  The Pink Ladies are sweet but more delicate and the…

View original post 826 more words

Meatless Monday – Penne with Butternut Squash, Mushrooms & Spinach

0

Take advantage of Fall’s bounty with this colorful pasta with creamy butternut squash, mushrooms and spinach over penne. Pasta is a crowd favorite which is great because its easy to throw together. Parmesan lovers and vegans, give the Vio Life vegan parmesan a try. Delicious!

goodmotherdiet

20161101_195240

There is a reason pasta is a fan favorite.  It’s fast, versatile and oh so satisfying.  It’s easy to adapt ingredients to feature the best of the season when you know the most abundant fruits and veggies are at their peak freshness and also their least expensive, due to good old supply and demand. Right now winter squashes and mushrooms crowd our supermarket shelves and dark leafy greens are still readily available. So stock up and do yourself a favor; whip up a quick batch of this yummy pasta. You won’t be disappointed.

20161106_134349

I love the colors of this dish.  As you know, via the concept of Eating the Rainbow, the more colors you can include in your food, the more likely you are to have a vast array of vitamins and minerals.   Any time you can sneak dark, leafy greens into meals, you’re adding important vitamins and minerals, but did you know…

View original post 382 more words

Meatless Monday – Asian Tofu Lettuce Wraps with Spicy Peanut Sauce (v,gf)

0

THIS IS SERIOUSLY GOOD! Low Carb + High Protein + Spicy Peanut Sauce = #NeedWeSayMore  It’s the perfect balance of hot and cold, savory and sweet, crisp and tender.  The tofu, mushroom and water chestnut combination is really flavorful, picking up the garlic and ginger flavors, with the soy adding a pleasant saltiness. The beauty of tofu is that it is so bland on it’s own that it absorbs flavors very easily.  Spoon the yummy filling into crisp lettuce cups and top with chopped peanuts, slivered scallions, chopped red pepper and a drizzle of spicy peanut sauce for a delicious and healthy meal.

IMG_20190918_195507I originally blogged this recipe in 2016 and decided to circle back and test my own recipe.  I was also craving lettuce wraps.  Well the wraps were just as good as I remembered but I made a few changes. (I rarely make the same exact thing twice) and I thought the blog post itself could use an update. So here goes…  I added chopped criminy mushrooms to the tofu mixture which increased the depth of flavors.  I also chopped toppings smaller and fairly uniform in size which made it easier to eat.  AND I simplified the spicy peanut sauce, no pans, just a bowl and a spoon.  Sometimes less is more.  I like it even better and it’s easier…

mvimg_20190921_153404.jpg

I like setting all the toppings up as a ‘bar’ for serving so that people can design their own plate. The photo is obviously from the ‘old’ post but you get the idea.

20160225_200022

The tofu mixture is really flavorful.  I could eat it on it’s own or over rice with a fork or chopsticks (which makes a great lunch), but when wrapped in a fresh, crispy lettuce leaf and topped with veggies, jalapenos and peanut sauce – yum!

IMG_20190919_104228

So what’s the deal with water chestnuts?  They are a staple in many Chinese dishes, and I have always thought of them as filler or meat extender, but are they good for you? It turns out, yes.  Water Chestnuts have zero fat and cholesterol and, at 60 calories per cup, are low in calories and sodium but they provide a wealth of nutrients for such an unassuming vegetable. They contain essential vitamins like Vitamin B-6 which supports healthy brain and immune system function, and thiamin and riboflavin which help your body convert food into energy. They are also a good source of potassium, copper and manganese.  As a bonus, water chestnuts  are a nonstarchy vegetable that helps keep you feeling full longer.  So combining a protein, like tofu, with chopped water chestnuts goes way beyond increasing the quantity of food. It adds a pleasant texture, increases the nutritional value AND helps keep your belly full and happy.

IMG_20190918_194829

TIPS:  I love homemade dressings and sauces.  This is a good homemade peanut sauce which is also fairly easy to make, however, there are many good brands of peanut sauce available in stores if you are pressed for time or you just can’t be bothered to make your own.  Or use a hoisin or soy ginger sauce that you already have in your pantry.  Sriracha is another good topping for those that like extra spicy food.

 

Don’t skip the step of pressing the water out of the tofu.  If the tofu is wet, the garlic and ginger flavors won’t be absorbed. Drained tofu will soak in marinades like a sponge.  If you are in a rush, you can squeeze the tofu in several thicknesses of paper towels to get the excess water out.

img_20190918_195458-e1568931119643.jpg

ASIAN TOFU LETTUCE WRAPS

1 block extra firm tofu
1 8 oz can sliced water chestnuts, drained and chopped
6-8oz mushrooms, (criminy, shiitake or white)
1-2 Tbsn sesame oil
3-4 large cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)
1/4-1/2 tsp red pepper flakes (optional)
1 head Bibb,butter,iceberg or red leaf lettuce
2 green onions/scallions (optional)
1/2 cup fresh cilantro (or parsley), (optional)
1 small cucumber (optional)
1 small red bell pepper or carrot(optional)
1 jalapeno pepper, diced (optional)

20160225_172530.jpg

  • Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 15 or 20 minutes, pressing down occasionally to squeeze out excess water. Change paper towels if they get too wet. (Do not skip this step – at least 5 minutes while you’re chopping veggies)img_20190918_185622-e1568929264747.jpg
  • Chop sliced water chestnuts and set aside.

img_20190918_192117.jpg

  • Wipe mushrooms with a damp paper towel and chop. Set aside.

20160225_192413

  • Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.

20160225_193047

  • Slice green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)

IMG_20190918_190908

  • Chop all vegetable toppings, red pepper, cucumber, jalapeno and place in small bowls for serving

img_20190918_191141.jpg

  • Roughly chop peanuts if you are using

img_20190918_193603.jpg

  • Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles, water chestnuts, mushrooms and garlic; sauté for 4-5 minutes, stirring occasionally.

img_20190918_194829.jpg

  • Add soy sauce, ginger and red pepper flakes, if using. Sauté a few minutes. Taste and add more, if needed.  Turn off heat and set aside.

20160226_124834

  • To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

img_20190921_153355.jpg

 

SPICY PEANUT SAUCE

3 Tbsn creamy peanut butter
1+ tsp chili garlic or hoisin sauce
1 Tbsn brown sugar
1 Tbsn soy sauce or gluten free liquid aminos
1 Tbsn lime juice
1/4 cup warm water

IMG_20190921_144453

  • Combine all ingredients except for the water and stir with a whisk. Taste and add more chili garlic sauce, sugar or lime as desired.

IMG_20190921_144836

  • Add water one tablespoon at a time until the peanut sauce is just thin enough to drizzle.  If it gets too thin, stir in a little more peanut butter. Pour into a small serving bowl.  Makes about a half cup.

IMG_20190918_195507

Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print

IMG_20190918_195507

1 block extra firm tofu
1 8 oz can sliced water chestnuts, drained and chopped
6-8oz mushrooms, (criminy, shiitake or white)
1-2 Tbsn sesame oil
3-4 large cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)
1/4-1/2 tsp red pepper flakes (optional)
1 head Bibb,butter,iceberg or red leaf lettuce
2 green onions/scallions (optional)
1/2 cup fresh cilantro (or parsley), (optional)
1 small cucumber (optional)
1 small red bell pepper or carrot(optional)
1 jalapeno pepper, diced (optional)

  • Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  • Chop water chestnuts and set aside
  • Wipe mushrooms with a damp papertowel and chop, set aside
  • Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.
  • Chop veggies you are using for toppings (red pepper, cucumber etc) and put them in small serving bowls
  • Slice green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)
  • Roughly chop peanuts
  • Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles, water chestnuts, mushrooms and garlic; sauté for 4-5 minutes, stirring occasionally.
  • Add soy sauce, ginger and red pepper flakes, if using, and sauté a few minutes. Taste and add more if needed. Turn off heat and set aside.
  • To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

SPICY PEANUT SAUCEIMG_20190921_144950

3 Tbsn creamy peanut butter
1+ tsp chili garlic or hoisin sauce
1 Tbsn brown sugar
1 Tbsn soy sauce or gluten free liquid aminos
1 Tbsn lime juice
1/4 cup warm water

  • Combine all ingredients except for the water and stir with a whisk. Taste and add more chili garlic sauce, sugar or lime as desired.
  • Add water one tablespoon at a time until the peanut sauce is just thin enough to drizzle.  If it gets too thin, stir in a little more peanut butter.
  • Pour into a small serving bowl.  Makes about a half cup.

Meatless Monday – Beet Veggie Burgers with Pickled Onions

0

What is more American than a juicy burger, except for maybe baseball, hot dogs and apple pie, and I would argue about that… Well these burgers may not be traditional in that they are plant based, primarily quinoa and pinto beans and they get their lovely color from raw shredded beets, but they can definitely go head to head with a beef burger.  I thought these were really good, especially with the pickled red onions, butter lettuce, a little avocado, mustard and mayo, boom!  I could eat these once a week!

img_20190913_114143.jpg
I found this recipe in the Hannaford fresh Magazine, May – June 2019 this summer and I’ve been wanting to make them ever since.  I have always liked veggie burgers, not because I miss meat, but because there is something so iconic about eating a burger.  It’s the ultimate comfort food. (Sorry mac and cheese)  I was immediately intrigued by the addition of raw shredded beet in this recipe. You may have tried the increasingly popular Beyond Meat Burger which is entirely plant based and gets its red coloring from beet juice which is what piqued my interest in this recipe.  Beyond Beef is a very good beef replacement but I’m not sure where regular people go about getting pea protein isolate so… that’s where this recipe comes in. These burgers are packed with protein provided by both the pinto beans and quinoa with smoked paprika and other spices to make a really delicious burger which is easy to make.   Plus homemade is best!
img_20190912_153908-1.jpg
IMG_20190912_154234
…And the magic ingredient is beets!  In spite of their homely external appearance, once peeled they are beautiful and vibrant jewel tones, proving the old adage that beauty is on the inside. In addition to providing the gorgeous red color in these burgers, beets are a great source of fiber, antioxidants, vitamins and minerals including vitamin C and iron.  One word of caution though, beet juice stains anything porous so use a ceramic cutting board or a plate when peeling.  I used my cuisinart for shredding which worked pretty well although it looked a bit like a bloodbath.
img_20190912_154437-1.jpg
I like to set up a burger bar so people can make their own.  This time, I set out pickled onion, avocado, dill pickles, butter lettuce and the usual condiments.  The pickled onion is a fun touch but completely optional.  Pickling red onions in half rice wine vinegar and half water softens their texture and sharpness.  It becomes a whole new vegetable!
img_20190912_192708.jpg
TIPS:  This recipe takes under 30 minutes if you are efficient, including quinoa cooking time.  Using leftover quinoa, or making it ahead, is even faster.  It does recommend refrigerating patties for a half hour before cooking to firm them up but this step can be skipped if you are pressed for time. This recipe can be made gluten free by using gluten free panko.  It can be made vegan by using an egg replacer or flaxseed combined with water. Use 1 tablespoon ground flaxseed meal to 3 tablespoons of water for one egg.  The original recipe called for 1 cup chopped walnuts but I am allergic, so I skipped it altogether.  I don’t feel the recipe needed it but feel free to add walnuts for more heft and protein.
IMG_20190913_114212
BEET VEGGIE BURGERS
1 (15-oz.) can pinto beans, drained and rinsed
1 1/2 cups cooked quinoa (1/2 cup uncooked)
1/2 cup panko breadcrumbs
1/2 cup shredded red beet (1 small beet)
1 large egg, lightly beaten
1 tsp. garlic powder
1 tsp. salt
1 tsp. smoked paprika
4 tsp. olive oil
6 hamburger buns
1/2 -1 cup finely chopped walnuts (optional-see Tips above)
PICKLED RED ONION (Optional)
1 small red onion
3/4 cup rice vinegar
3/4 cup water
  • Cook 1/2 cup of quinoa according to directions.  Pour into a large bowl to cool.

img_20190912_155905.jpg

  • While quinoa is cooking, thinly slice red onion and place in a bowl with rice vinegar and water. Cover and refrigerate until burgers are ready for serving.

img_20190912_153813.jpg

  • Mash pinto beans with a wooden spoon until mostly broken down but not completely smooth and add to quinoa.

IMG_20190912_160453

  • Peel raw beet with a sharp knife on a plate to save your cutting board from staining.  Shred or grate in a food processor, mandolin or box grater. Add to quinoa mixture.

IMG_20190912_160826

  • Add breadcrumbs, egg, garlic powder, salt, and paprika and mix until well combined.

IMG_20190912_162026

  • Form mixture into six thick patties and place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate 30 minutes. (You may be able to skip this step if you are in a hurry)

IMG_20190912_192835

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add three patties and cook until browned, about 5 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 2 teaspoons oil and patties.

IMG_20190912_194658

  • Place cooked patties in buns and serve with pickled red onions and your other favorite toppings.

Beet Veggie Burger

  • Servings: 6
  • Difficulty: easy
  • Print

IMG_20190913_114212

1 (15-oz.) can pinto beans(drained and rinsed)
1 1/2 cups cooked quinoa (1/2 cup uncooked)
1/2 cup panko breadcrumbs
1/2 cup shredded red beet (1 small)
1 large egg, lightly beaten
1 tsp. garlic powder
1 tsp. salt
1 tsp. smoked paprika
4 tsp. olive oil
6 hamburger buns
1/2 -1 cup finely chopped walnuts(optional-see Tips)
PICKLED RED ONION (Optional)
1 small red onion
3/4 cup rice vinegar
3/4 cup water
  • Cook 1/2 cup of quinoa according to directions.  Pour into a large bowl to cool.
  • While quinoa is cooking, thinly slice red onion and place in a bowl with rice vinegar and water. Cover and refrigerate until burgers are ready for serving.
  • Mash pinto beans with a wooden spoon until mostly broken down but not completely smooth and add to quinoa.
  • Peel raw beet with a sharp knife on a plate to save your cutting board from staining.  Shred or grate in a food processor, mandolin or box grater. Add to quinoa mixture.
  • Add breadcrumbs, egg, garlic powder, salt, and paprika and mix until well combined.
  • Form mixture into six thick patties and place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate 30 minutes. (You may be able to skip this step if you are in a hurry)
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add three patties and cook until browned, about 5 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 2 teaspoons oil and patties.
  • Place cooked patties in buns and serve with pickled red onions and your other favorite toppings.

D’Anjou Pears in Vanilla Brandy Syrup (with Canning Instructions)

0

Here’s a weekend project for those of you with loads of pears like I do. These pears in a delicate and delicious sauce are great over ice cream and make great gifts. I know what I’m doing next week…

goodmotherdiet

20181004_174241.jpg

These delicious and pretty poached pears could be your new holiday treat! This recipe showcases the pears natural delicate flavor but adding a few spicy peppercorns and anise, along with the richness of the vanilla and brandy to the sugar syrup creates a wonderfully flavorful dessert.  These lovely pears can be served just as they are, or with a dollop of whipped cream, creme freche or ice cream, or with a slice of angel food cake to soak up the juices. Yum!  Of course, if you don’t have the sudden urge to can, you can follow this recipe and serve right away or refrigerate for a week or so.  Just simmer the pears in the syrup (with all the ingredients) for about 30 minutes, until they are tender but not falling apart.

20181004_155805.jpg

It takes time to can fruit, but the effort really pays off.  Just open a jar of your…

View original post 881 more words

Easy No Peel Applesauce

0

 

20151206_170305

It’s that time of year!  It’s Apple Harvest and time to share my recipe for the easiest applesauce recipe ever, perfect for even the laziest of cooks.  This is my most googled recipe with over 7000 hits since its original posting in 2015, most of them in September and October.  With that kind of love, I thought it time to share again.  Now, I’m off to go pick some apples…

Every year, after the apple pies are baked and enjoyed, I make applesauce with all the rest of the apples from my garden. Of course it’s usually just in time for Hanukkah which means yummy latkes with applesauce and sour cream. Making applesauce is pretty easy but peeling the apples is very tedious and time consuming, so this year I decided to try leaving the peels on. Okay, I’ll admit it, I got lazy, but it worked out for the best. I LOVE this applesauce and it is so easy! It’s got a richer and creamier texture AND it’s more nutritious since most of the nutients and fiber are in or right under the peel which is usually removed and thrown away. Win! Win!  For best results use a combination of both sweet and tart apples.  Fuji, Red Delicious, Pink Lady and Golden Delicious apples are sweeter in taste, while Granny Smith and Pippin apples add a nice tartness.

20151102_160003

Applesauce is a favorite snack for little kids in particular.  The healthiest applesauce is made from organic apples with the skin on and no added sugar. Apples are one fruit in which you can’t wash off the pesticides, so buying organic apples is especially important if you don’t have your own apple trees. Apples are a great source of natural fiber and vitamin C.  The pulp and skin of apples contain flavonoids, which offer numerous health benefits; reduce inflammation, regulate blood pressure. The phytonutrients in apples work as antioxidants to support your heart and helping to lower your bad cholesterol levels.  My weight concious readers will like to hear that eating applesauce can also decrease your risk of developing abdominal fat. Studies show that the pectin in apples suppresses your appetite.  So what are you waiting for?

20151206_170329

Just core the apples, either with a sharp knife or with an apple corer, then cut the apples, peels and all, into slices or chunks. Simmer with a bit of water, lemon juice and a couple of cinnamon sticks until soft. Taste and add sugar if desired. Depending on the apples, it may not need any. Then remove the cinnamon sticks and process the apple mixture until smooth in a blender or food processor. The applesauce can be stored in the refrigerator for a couple of weeks or placed in plastic freezer bags and frozen. It can also be canned while hot. Click HERE for directions from Bell on canning hot applesauce.

Latkes3

Of course, my favorite way to emjoy applesauce is on top of crispy potato pancakes (latkes) with sour cream.  Click HERE for my yummy Latke Recipe.

20151206_170305

EASY NO-PEEL APPLESAUCE

6 lbs apples (about a dozen large)
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water

20151127_114518

  • Core apples and slice or cut into chunks.  Place in a large stockpot. Pour water and lemon juice over the top.

20151127_123301

  • Add two cinnamon sticks (or ground cinnamon to taste).  Cover and simmer for about 30 to 45 minutes.  If it starts to stick, add a bit more water but not too much.

20151127_140608

  • When apples are completely soft and falling apart, remove cinnamon sticks and process apples in a food processor or blender until smooth.

20151127_140043

  • For a chunkier applesauce, use a potato masher.

20151127_140739

  • Store in the refrigerator up to 2 weeks.

 

Easy No-Peel Applesauce

  • Servings: 6 cups
  • Difficulty: easy
  • Print

 

EASY NO-PEEL APPLESAUCE20151206_170305

6 lbs apples (about a dozen large)
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water

  • Core apples and slice or cut into chunks.  Place in a large stockpot.
  • Pour water and lemon juice over the top.
  • Add two cinnamon sticks (or ground cinnamon to taste).  Cover and simmer for about 30 to 45 minutes.  If it starts to stick, add a bit more water but not too much.
  • When apples are completely soft and falling apart, remove cinnamon sticks and process apples in a food processor or blender until smooth.
  • For a chunkier applesauce, use a potato masher.
  • Store in the refrigerator up to 2 weeks.

 

Spaghetti with The Best ‘No Cook’ Tomato Sauce

0

Do you have an abundance of tomatoes? Try this pasta with an easy but delicious ‘no cook’ sauce made from sun ripened tomatoes, fresh basil and oregano, garlic and olive oil. It sounds simple and it is, but it is divine. Let the flavors ruminate on the countertop for about an hour and stir into cooked pasta and you’ve got a winner!

goodmotherdiet

20150616_200847

If you are not in the mood to cook when it’s so hot outside – don’t.  Try this pasta with an easy but delicious ‘no cook’ sauce made from sun ripened tomatoes, fresh basil and oregano, garlic and olive oil.  It sounds simple and it is, but it is divine.  Let the flavors ruminate on the countertop for about an hour and stir into cooked pasta and you’ve got a winner!  I posted this recipe last summer but decided it’s worth reposting as it is a favorite of mine and a definite go-to, especially when it’s hot or I have lots of tomatoes to use up.  I just got back from a wonderful weekend in Charleston, South Carolina and my return trip took an extra day due to inclement weather on the East Coast (although it was 102 in Charleston so it was hard to imagine it storming somewhere else), so…

View original post 442 more words

Meatless Monday – Veggie Kabobs With Chili Cumin Oil

0

Summertime is all about the grill but make sure you make room for veggies. Here is a fun recipe that incorporates wheels of corn, potatoes, tofu and fresh summer veggies to create a meal on a stick. Its a perfect way to personalize and cater to individual tastes. The marinade is really tasty too. Happy Summer!

goodmotherdiet

20150912_185910

Grilling is Fun!  That said, can we think outside the veggie burger?  If you are tired of ‘burgers’ and ‘dogs’ being the stars of the grill, rest assured that there are some tasty options available.  Veggie Kabobs are a colorful and tasty alternative that can be adapted to any tastes. I mean, who can resist corn wheels?  You can even set up a ‘Veggie Bar’ and let your guests design their own.  I opted to use sweet corn, summer squash and tomatoes which are still in season, and oh-so-good right now.  I also added potatoes and tofu to help add fullness to the meal and a bit of protein.   Other fun items to round out your skewers would be chunks of crusty sourdough bread, mushrooms, onions and peppers, or even fruit like peaches and mangos.  Don’t be shy.

20150912_153047

Each of these vegetables brings something different to the table in…

View original post 665 more words

Wheatless Wednesday – Roasted Beet and Tomato Salad

0

If tomatoes are the star in summer, beets are a bold and intense showgirl. Together they are a showstopper! Fresh and easy, pretty enough for a party, this Roasted Beet and Tomato Salad is a Summer Showcase! Sun-ripened tomatoes in reds and yellows paired with dark-ruby roasted beets, resting on a bed of mixed greens and topped with crumbled feta and fresh herbs is a pure delight. Click through for this recipe and several other delicious recipes starring beets.

goodmotherdiet

20150713_190356

If tomatoes are the star in summer, beets are a bold and intense showgirl.  Together they are a showstopper!   Fresh and easy, pretty enough for a party, this Roasted Beet and Tomato Salad is a Summer Showcase!  Sun-ripened tomatoes in reds and yellows paired with dark-ruby roasted beets, resting on a bed of mixed greens and topped with crumbled feta and fresh herbs is a pure delight.  I love the simplicity of this five ingredient salad drizzled with a simple vinaigrette.  Each flavor is strong enough to stand on it’s own, and tossed together they make a colorful and flavorful salad, good enough for company but tasty enough for family.

beets.jpg (1280×853) Photo Credit: Dr Oz

Roasted beets are not to be compared to the tasteless canned variety.  Roasting them intensifies their flavor as none of the juice is lost in boiling water. Beets are very low in calories, contain no cholesterol…

View original post 497 more words

Meatless Monday – Rustic Tomato Tart

0

20150702_184531

I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection.  Their cooking juice alone is worth the price of admission, delicious as a dipping  sauce for a crusty baguette.  But that’s not all!   I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour.  No that wasn’t a typo.  I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat.  It has the same nutritional value as whole wheat but is not as heavy, making it a better choice for baking. I believe in making food healthy but not at the expense of taste.  Win, Win!

20150702_142916

These roasted tomatoes are really sweet and flavorful, great layered in sandwiches or mixed in with other vegetables. I know I will be making these over and over again!  I know I already said this, but it bears repeating.  The sauce is ‘to die for’ so carefully pour every last drop into a small bowl and use it as a dipping sauce.

20150702_125826

Tomatoes are America’s favorite vegetable (even though it’s technically a fruit) and they are so wonderful when they are in season like right now, fresh from the vine.  You can just taste the goodness! If you are worried that cooking tomatoes, destroys the nutrients, don’t. Tomatoes are one of the veggies that actually benefits from being cooked. Most people know that tomatoes are loaded with vitamins and nutrients, like lycopene, an antioxidant that helps protect our immune systems.  The best way to get lycopene, which is in the skin and gives tomatoes their red color, is through cooked or processed tomatoes.  Cooking them with a little healthy oil helps carry the lycopene into the bloodstream. ( Best Health Magazine)  So roast away!  You won’t regret it…

TIPS:  This recipe would be easy to make vegan.  Just omit the cheeses which are not necessary anyway, as the star of this dish is really the roasted tomatoes. To veganize the crust, substitute a vegan butter or oil and brush the crust with non-dairy milk before cooking.  Then I would suggest sprinkling the tomatoes and especially the crust with a coarse salt and more herbs before baking.

20150702_184521

I spotted this recipe in the Farm Fresh – Summer, 2015 magazine, although I added a layer of fresh mozzarella beneath the tomatoes and used white whole wheat flour for the crust for a more nutritious tart.

RUSTIC ROASTED TOMATO TART

7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)

CRUST (or your favorite pre-made crust)

1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)

20150702_171600

  • If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine.  Cut butter into slices and add to the flour mixture.  Pulse about 20 times or until the butter particles are small.  With the motor running, add the ice water and process until the dough is beginning to come together.  It will be loose but will come together if you pinch it.  Turn the loose dough out onto a mixing bowl and knead it briefly  Shape it into a flat disc and wrap in plastic.  Refrigerate for at least 45 minutes and up to 2 days.  (Or to save time later, you can roll it into a 12 inch round, then wrap it in plastic and store in the refrigerator)

20150702_132240

  • Pre-heat the oven to 425.  Line a heavy duty rimmed baking sheet with parchment paper.  Brush with with olive oil.  Combine the olive oil, balsamic vinegar and honey in a small bowl.

20150702_131718

  • Cut tomatoes in half horizontally and carefully remove seeds.

20150702_131613

  • Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.

20150702_132555

  • Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.

20150702_142916

  • Roast the tomatoes until they are brown on the edges and collapsed, about an hour.  Let them cool.  Save any pan juices to serve with crusty sourdough bread!

20150702_171804

  • While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature.  Heat oven to 400.  Line a heavy duty rimmed baking sheet with parchment paper.  Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect.  I think it makes a more interesting tart.

20150702_172021

  • Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.

20150702_172540

 

  • Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.

20150702_173148

  • Fold the edge of the dough up and over the tomatoes, pleating as you go.

20150702_173504

  • Brush the dough (including under the folds) with beaten egg.  Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.

20150702_181601

20150702_181607

 

  • Let cool slightly and transfer to a cutting board or serving platter.  Serve warm or at room temperature.

 

20150702_184652

7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)

CRUST (or your favorite pre-made crust)

1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)

  • If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine.  Cut butter into slices and add to the flour mixture.  Pulse about 20 times or until the butter particles are small.  With the motor running, add the ice water and process until the dough is beginning to come together.  It will be loose but will come together if you pinch it.  Turn the loose dough out onto a mixing bowl and knead it briefly  Shape it into a flat disc and wrap in plastic.  Refrigerate for at least 45 minutes and up to 2 days.
  • Pre-heat the oven to 425.  Line a heavy duty rimmed baking sheet with parchment paper.  Brush with with olive oil.  Combine the olive oil, balsamic vinegar and honey in a small bowl.
  • Cut tomatoes in half horizontally and carefully remove seeds.
  • Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
  • Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.  Roast the tomatoes until they are brown on the edges and collapsed, about an hour.  Let them cool.  Save any pan juices to serve with crusty sourdough bread!
  • While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature.  Heat oven to 400.  Line a heavy duty rimmed baking sheet with parchment paper.  Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect.  I think it makes a more interesting tart.
  • Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
  • Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.
  • Fold the edge of the dough up and over the tomatoes, pleating as you go.
  • Brush the dough (including under the folds) with beaten egg.  Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.
  • Let cool slightly and transfer to a cutting board or serving platter.  Serve warm or at room temperature.

 

 

Meatless Monday – Shaved Fennel Salad with Burrata

0

Salad is perfect for warm summer days. I particularly like this one featuring shaved fennel marinated in lemon and olive oil and paired with creamy burrata over a bed of baby arugula and topped with toasted pine nuts and fresh mint. I love the juxtaposition of the slightly crunchy, lemony fennel with the creaminess of the burrata which is one of my favorite cheeses. Burrata is similar to fresh mozzarella but has a soft, oozy and delicious center. If you are avoiding dairy, use Miyoko’s vegan mozz, VioLife feta. or a dollop of Kite Hill ricotta. The fennel salad is strong enough though to stand on it’s own without adding cheese.

goodmotherdiet

20160429_211100

The longer and warmer days of Spring bring forth a whole new crop of fresh vegetables. One of my favorites is fennel with it’s distinctive licorice-like flavor.  Fennel is wonderful roasted and caramelized but it is also delightful served raw in salads.  I particularly liked this salad featuring shaved fennel marinated in lemon and olive oil and paired with creamy burrata over a bed of baby arugula and topped with toasted pine  nuts and fresh mint.  I love the juxtaposition of the  slightly crunchy, lemony fennel with the creaminess of the burrata which is one of my favorite cheeses. Burrata is similar to fresh mozzarella but has a soft, oozy and delicious center.  Of course, if you are avoiding dairy, the fennel salad is strong enough to stand on it’s own without adding burrata.  Since I made this as a main course, I also added avocado to add healthy fats…

View original post 476 more words

Caramelized Onion Tart with Brie and Cambozola

0

This tart has only six ingredients but together they create quite a taste sensation. Imagine sweet and savory caramelized onions with creamy cheeses baked on puff pastry until golden brown and melty.I love the brie and cambazola combo but when I make this in a few days when I’m back in town, I’m going to try some of the fabulous vegan cheeses Right now I’m loving cheeses from Miyoko’s, Vio Life and Kite Hill ricotta but there are so many more… This tart takes almost an hour to prepare because it takes about a half hour to caramelize the onions, which is worth it. Otherwise, the preparation is easy. Just unroll the puff pastry, spread the onions evenly over the top and dot with cheeses and bake until golden brown and melty. This is a perfect appetizer for your Fourth of July party…

goodmotherdiet

Welcome to my new favorite appetizer, which “Hint” would be great for Fourth of July.  This tart has only six ingredients but together they create quite a taste sensation. Imagine  sweet and savory caramelized onions with creamy melted brie and sharp cambozola baked on puff pastry until golden brown.  This tart takes almost an hour to prepare because it takes about a half hour to caramelize the onions, which is worth it.  Otherwise, the preparation is easy.  Just unroll the puff pastry, spread the onions evenly over the top and dot with cheeses and bake until golden brown and melty.  If you are sharing, you won’t have any leftovers.

20170628_202424

You are probably familiar with brie which is a rich and creamy cheese that adds a richness especially when melted. We all know that Brie is calorie and fat laden,  but did you know that it is also a good source of protein? A serving of brie can provide…

View original post 308 more words

Meatless Monday – Summer VegetableTart

1

I’m travelling but thought it timely to share my most favorite summer recipe. This vegetable tart with eggplant, zucchini and ripe tomato interspersed with fresh mozzarella, garlic and herbs is always the answer. Its definitely my favorite go to. Easy to make vegan by using vegan mozz. Enjoy!

goodmotherdiet

Eggplant Tart2

Are you a flexitarian?  I have heard the terms omnivore, herbivore, vegetarian, vegan and pescetarian.  What on earth is a flexitarian?  Well apparently it wasn’t even a word until 2012, when it was added to the Merriam-Webster Dictionary. Flexitarian = flexible + vegetarian:  apersonwhosedietismostlyvegetarianbutsometimesincludesmeat,fish,orpoultry.  My mom recently sent me an article from Mother Earth News,  Becoming a Flexitarian. which outlines the basic flexitarian approach – eat less meat and eating grass-fed when you do.  There are a lot of great reasons to eliminate or reduce meat in our diets, including health, the environment and humankindness.  Perhaps a Flexitarian approach is more doable for people than going vegetarian or vegan and can actually help promote local farming as a profitable business by only buying grass fed, humanely raised meat from responsible growers and not from…

View original post 356 more words

Meatless Monday – Tofu ‘Steaks’ with Chimichurri Sauce

0

20150427_194425

When I made this the first time, I declared it a place where meat lovers and vegans can co-exist in happiness.  I just made it again and I still agree. Here is a  ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures…  It takes less than 30 minutes and will not disapoint.    Last time, I served the tofu steaks with brown rice and broccoli with a healthy dose of chimichurri over everything which was hearty and satisfying.  This time, I served with a simple salad of lettuces and edible flowers that I had just picked from my garden.  It’s a hot day so it was perfect.

IMG_20190605_182023_011IMG_20190605_193844

Each tofu steak is a hefty seven ounces although my husband has a hearty appetite and usually eats his and goes back for seconds, so I need to use two blocks of tofu if I’m serving a large eater.  I also like to make sure there are leftovers for lunch.  Its really good cold too. The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic.  Chimichurri is good on almost anything and it can be made spicy or mild depending on your taste, which is why its so popular.  Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish.

20150423_191518

Even though the tofu should be allowed to drain for about 10 minutes, this recipe still takes less than 30 minutes.  Just slice the tofu and let it drain.  While it’s draining, prepare the chimichurri sauce and the marinade.  Using a food processor for the shimichurri sauce saves time and results in a smoother sauce.  Brush the tofu with the marinade and let sit while you prepare the rice or other veggies you’re serving.  The tofu only takes about 6 minutes to cook.  Easy, fast, delicious!

20150427_194726

Tofu steaks can be cut in two sizes, depending on preferences.  One block serves two people, unless you have someone with a large appetite, in which you can double the recipe.  I loved the thickness (about one inch) of the steaks and my husband loved the size (7 oz each).  Tofu is normally cut into thinner slices or cubes so this is a nice difference. The outside was so flavorful and the inside had a wonderful creamy consistency that you don’t get with thinner pieces.  For 7 oz steaks, stand the tofu on end and slice vertically to get two one inch thick pieces. For 3.5 oz steaks, cut each half in half. Pictured below.

20150427_175328

20150427_194405

TOFU ‘STEAKS’ WITH CHIMICHURRI SAUCE

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

20150427_175328

  •  Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices.  Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water.  Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’.  See TIPS.

20150423_175613

  • Mix all Chimichurri ingredients together in a small bowl and set aside. For a finer sauce, pulse in food processor.

20150427_193741

  • Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides.  Marinade should be fairly thick and pasty. Set aside.

20150423_190504

  • If you are serving with rice, get it started.  If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes.  Sprinkle with salt and pepper.  Remove from pan and tent with foil or cover and use a new pan for the tofu.

20150427_194131

  • Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking.  Add tofu and cook 3-4 minutes until golden brown. Turn and cook the other side another 3-4 minutes.

20150423_191511

  • Serve with a big spoonful of chimichurri sauce.

Tofu Steaks with Chimichurri Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

TOFU STEAKS WITH CHIMICHURRI SAUCE

  • Servings: 2-4
  • Difficulty: easy
  • Print

 20150427_194425

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

  •  Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices.  Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water.  Let sit at least 10 minutes.  Tofu can be cut into 7 oz or 3/5 oz ‘steaks’.  See TIPS.
  • Mix all Chimichurri ingredients together in a small bowl and set aside.  If you prefer a smoother sauce, pulse in the food processor.
  • Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides.  Set aside.
  • If you are serving with rice, get it started.  If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes.  Sprinkle with salt and pepper.  Remove from pan and tent with foil or cover and use a new pan for the tofu.
  • Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking.  Add tofu and cook 3-4 minutes until golden brown.
  • Turn and cook the other side another 3-4 minutes.
  • Serve with a big spoonful of chimichurri sauce.