Miscellaneous: Not Cheese Sauce

Based on a recipe from OhSheGlows

No, it doesn't taste like cheese.  But it's a good substitute in recipes that call for cheese sauce if you're avoiding dairy.  And with all that nutritional yeast and squash, it's got to be better for your diet than an actual cheese sauce.  Once, when I couldn't lay hands on squash, I drained and pureed a can of carrots-- now I know what canned carrots are good for!

2 Tbs. margarine
1 1/2 c. vegetable broth
2 Tbs. corn starch
1/2 tsp. garlic powder
1/2 c. nutritional yeast
3 tsp. Dijon mustard
2 c. canned or defrosted frozen winter squash puree (such as butternut or pumpkin)
salt and pepper to taste

1. Melt margarine in a small pot over medium heat.

2. Whisk together broth, corn starch, garlic powder, nutritional yeast and mustard.  Add to pot and whisk until mixture thickens.

3. Stir in squash, salt and pepper.

Main Course: Thai Style Smoky Eggplant and Tofu

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Adapted from a recipe from the Thai Kitchen

A light and delicious meal for warmer weather. No special trip to the Asian market is really required here: the more usual eggplant and sweet basil will stand in for the Japanese and Thai varieties with no problem.  And bottled chile sauce will work just fine if making it from scratch is one step too many.

1 lb. Japanese eggplants
2 Tbs. soy sauce
1 Tbs. brown sugar
juice of 1/2 lime
1 Tbs. Thai chile sauce*
1 Tbs.  cooking oil
2 small shallots, thinly sliced
3 large cloves garlic, grated or minced
8 oz. firm tofu, drained and cubed 1/2"
1/4 c. Thai basil, thinly sliced
4 oz. grape tomatoes, quartered

1. Char eggplants over a gas flame, turning frequently, until skin blackens.  Alternatively, place eggplants on a lightly greased baking sheet under the broiler, turning frequently, until skin blackens.  Allow eggplants to cool, then peel skin and chop flesh into 1/2" cubes.  Set aside.

2. Combine soy sauce, brown sugar, lime juice and chile sauce.  Set aside.

3. Heat oil in a large skillet and saute shallots over medium high heat until they are translucent.  Add garlic and cook until it no longer smells raw, about 1 minute.  Add eggplant and sauce and cook until eggplant has absorbed sauce.  Stir in tofu, basil and tomatoes.  Serve over rice.


*Thai Style Chile Sauce

Adapted from a recipe by Not Quite Nigella.

1 c. organic sugar
1 c. plus 2 Tbs. water
1/2 c. rice vinegar
3 cloves garlic, grated or finely minced
2 birdseye chiles, chopped fine
2 Tbs. corn starch

Boil sugar, 1 c. water, vinegar, garlic and chiles for 10 minutes.  Mix cornstarch and remaining 2 Tbs. water, add to pot, and stir until sauce thickens.  Puree with stick blender.

Main Course: Collard-wrapped Black eyed peas and Peanuts

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Adapted from a recipe from "The World in Your Kitchen", by Troth Wells

The recipe this is taken from does not include the collard greens.  While the original dish is absolutely delicious, it's not very pretty, so I've opted to hide it inside emerald green collards.

12 large leaves collard greens
3 Tbs. cooking oil
1 small to medium yellow onion, chopped
1 15 oz. can diced tomatoes
1 15 oz. can black eyed peas, drained and rinsed
1 c. raw peanuts, coarsely chopped
1/2 tsp. salt

1. Wash the collard greens and cut the main rib from the center of each leaf.  Bring a large pot of water to the boil, and boil the greens for 5 minutes, or until bright green but tender.  Drain and allow to cool while preparing the filling.

2. Heat oil over medium high heat in a large skillet.  When hot, add onion and saute until the onion has begun to turn golden.

3.  Add tomatoes with their liquid and peas to the skillet.  Using a potato masher, coarsely mash the tomatoes and peas.  Stir in peanuts and salt and allow to simmer several minutes.  Remove from heat.

4. Place a collard leaf with the bottom edge toward you and central cut edges overlapped.  Put 1/4 to 1/3 c. filling near the bottom edge of the leaf.  Fold the bottom edge of the leaf over the filling and roll it away from you, tucking in the edges as you roll.  Continue with remaining leaves and filling.

Main Course: Sweet Potato Chickpea Stew

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Adapted from a recipe by Annie Bond

The saffron is nice, but if unavailable, unessential.

3 Tbs. cooking oil
1 medium yellow onion, finely chopped
1 15 oz. can chickpeas, drained and rinsed
2 large sweet potatoes, peeled and cut into 1/2" chunks
3/4 c. fresh cilantro leaves, minced
1/2 c. vegetable broth
3 Tbs. fresh lemon juice
1/8 tsp. saffron filaments
1 tsp. salt
1 tsp. black pepper

1. Heat oil in a skillet over medium high heat.  Add onions and saute until lightly golden.

2. Add remaining ingredients to skillet, lower heat to medium low, cover, and cook until the sweet potatoes are tender, about 20 to 30 minutes.

Breakfast: Cheese Drop Biscuits

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Like any drop (spooned from a wet dough almost a batter) biscuit recipe, this one is very robust and you can change almost anything.  Prep time 4 minutes.

1 c. flour (we usually use half all purpose half whole wheat)
6 gm. salt (about 1 tsp.)
1 tsp. baking powder
120 gm. grated Cheddar (or anything you would put in a grilled cheese sandwich) cheese (approximately 1/2 c.)
water
Optional: herbs and pepper

Mix the dry ingredients and herbs and pepper if using, then mix in the cheese.  Add water until you have a wet dough (thick oatmeal consistency, so it barely holds its shape).  Spoon 2"-ish spheres onto non-stick pan.  Bake at 400 degrees F until the cheese melting out of the bottom browns.

Appetizer: Caponata

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adapted from The Italian Dish

This is best at room temperature and even better with a sprinkling of toasted pine nuts.

3 medium eggplants, cubed
6 Tbs. olive oil
1 large onion, chopped
1 15 oz. can diced tomatoes, drained
1/2 c. green Italian olives, pitted and sliced
3 Tbs. capers
1/3 c. red wine vinegar
2 Tbs. sugar
salt, pepper to taste

1. Preheat oven to 400 degrees F.

2. Toss eggplant cubes with 3 Tbs. olive oil and spread onto a baking sheet lined with aluminum foil.  Roast 25 minutes.

3. Add remaining 3 Tbs. olive oil to a large skillet over medium high heat.  Saute onion until it begins to turn golden, about 5 minutes.  Add tomatoes and continue to cook for about 5 minutes.  Add olives, capers, vinegar and sugar and simmer 15 minutes.  Remove from heat, add eggplant and salt and pepper to taste.

Miscellaneous: Bell Pepper Relish

from Bon Appetit magazine (Bell pepper relish)

This can be used as you would use sweet pickle relish-- mix it with room temperature cream cheese for a cracker spread, top a black bean patty, slip it into a grilled cheese sandwich, use it in potato or egg salad-- just to name a few options. 

1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped

1 jalapeno, chopped
1 large tomato, chopped
1 c. distilled white vinegar
1/2 c. sugar
1 tsp. celery seeds
1 tsp. turmeric
1/2 tsp. salt
1/2 tsp. mustard seeds
1/2 tsp. dried tarragon, crumbled

Combine all ingredients in a medium saucepan over medium high heat.  Boil until mixture thickens slightly, about 35 minutes.  Cool and store refrigerated.

Appetizer: Goat Cheese with Bell Pepper Dressing

from Bon Appetit

4 Tbs. olive oil
1/4 c. green bell pepper, diced
1/4 c. red bell pepper, diced
1/4 c. yellow bell pepper, diced
4 large cloves garlic, minced
2 tsp. fresh rosemary, finely minced
1/2 tsp. ground coriander
1/4 tsp. ground fennel seeds
1/4 tsp. freshly ground black pepper
1/4 tsp. dried thyme
1 bay leaf
8 oz. unaged goat cheese
2 Tbs. toasted pine nuts
baguette slices, toasted

1. Heat 1 Tbs. olive oil in a skillet over medium heat.  Add bell peppers and saute until softened, about 5 minutes.  Reduce heat to medium low and add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf and remaining olive oil.  Simmer 5 minutes.  Remove from heat and allow to come to room temperature.

2.  Place goat cheese log onto a serving platter, spoon sauce over and sprinkle on pine nuts.  Serve with baguette slices.

Dessert: Molasses Spice Cookies

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From a recipe by Janice Feuer

Be careful not to overbake!

3/4 c. butter or margarine

1 c. sugar

1/4 c. dark molasses

1 egg

2 c. all purpose flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. ginger

1/2 tsp. salt

1. Preheat oven to 375 degrees F.

2. In a medium mixing bowl, cream together shortening and sugar.  Stir in molasses and egg.

3. In a large mixing bowl, combine flour, baking soda, cinnamon, cloves, ginger and salt.

Pour wet ingredients into dry and mix until just combined.

4. Roll dough into 1" balls and place on parchment paper cut to fit cookie sheets.  Place parchment paper onto cookie sheet and bake 8-10 minutes, until cookies are chewy in center and crisp around the edges.  Remove to a rack until cool.

Main Course: Gorgonzola and Walnut Stuffed Shells

Adapted from a recipe on the website walnuts.org

18 large (about 2") dry pasta shells

1 large red bell pepper

1 c. walnuts, chopped

3 oz. Gorgonzola cheese

7 oz. reduced fat Ricotta cheese

1 egg yolk

1/4 c. parsley, minced, 1 Tbs. reserved

3 Tbs. butter

3 Tbs. all purpose flour

2 large cloves garlic, minced

2 c. low fat milk

3/4 c. Parmesan cheese, grated

salt, pepper to taste

1. Preheat oven to 350 degrees F.

2. Boil pasta shells in ample salted water until just short of fully cooked, about 9 to 10 minutes. Drain and place open side down on a kitchen towel.

3. Wash bell pepper, slice off top, clean out seeds and ribs and slice in half lengthwise.  Place pepper halves skin up on a baking tray lined with aluminum foil.  Press down to flatten, then broil until skins are uniformly blistered and charred, about 10 minutes.  Remove from broiler, and fold edges of foil around peppers to form a pouch.  Allow peppers to steam in pouch until they are cool.  Open pouch, remove and discard skins.  Puree pepper flesh in a food processor and set aside.

4. Place walnuts on a baking tray in a single layer and toast in oven, checking frequently for doneness, until they are slightly darkened and fragrant, about 5 to 8 minutes.  

5. Make filling by combining Gorgonzola, ricotta and egg in a food processor until smooth.  Add 3/4 c. walnuts and all parsley except 1 Tbs., and pulse until combined.

6. Make sauce by melting butter over medium heat and adding garlic and flour.  Cook, stirring, until garlic no longer smells raw, about 2 minutes.  Add milk and allow to heat to just below the boil, stirring frequently.  Reduce heat slightly and continue to cook, stirring occasionally until sauce has thickened, about 5 minutes.  Remove from heat and stir in pureed bell pepper and 1/2 c. Parmesan cheese.  Add salt and pepper to taste.

7. Spray a 9" square baking dish with cooking spray and spread half of red pepper sauce in dish.

8. Fill each shell with approximately 1 Tbs. of filling and place, filled side up, into dish.  When all shells have been filled, cover with remaining sauce and remaining 1/4 c. Parmesan cheese.

9. Cover dish with foil and bake 25 minutes.  Uncover and bake 5 to 10 minutes more, until sauce is bubbling.

10. Serve topped with reserved 1/4 c. toasted walnuts and 1 Tbs. parsley.

Main Course: Cauliflower with Potatoes and Chickpeas

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Adapted from Madhur Jaffrey's "Indian Cooking"

This is very close to Madhur Jaffrey's original recipe.  The only changes are to leave the potatoes unpeeled, and the addition of some chickpeas to make this more of a main course.  As potatoes generally retain a lot of pesticide residue, it's a good idea to use organic ones if you leave the peel on.

2 medium boiling potatoes (such as red or Yukon Gold)

1 small cauliflower, or 1 10 oz. bag cauliflower florets

4 Tbs. cooking oil

1 tsp. cumin seeds, whole

1 tsp. cumin seeds, ground
1/2 tsp. roasted cumin seeds, ground*
1/2 tsp. coriander seeds, ground 

1/4 tsp. turmeric

1/4 tsp. cayenne

1 jalapeño, seeded and finely chopped

1 15 oz. can chickpeas, rinsed and drained

1 tsp. salt 

freshly ground pepper

1. Scrub, then cut potatoes into 1/2" dice.  Boil in salted water until fork tender, then drain.

2. If whole, break cauliflower into small florets.  Place florets in a large bowl of water for 30 minutes, then drain.

3. Heat oil in a large skillet over medium high heat.  Add whole cumin seeds and allow to sizzle for several seconds.  Add cauliflower and sauté until browned in spots.  Cover pan and turn the heat to medium low for about 4-6 minutes, until cauliflower has softened. 

4. Add potatoes and remaining ingredients and stir gently until spices are evenly distributed.  Turn heat to medium and cook until jalapeno is soft and chickpeas are heated through, several more minutes.

* Heat cumin seeds in a dry skillet over a medium flame until fragrant and darkened, then grind.

Main Course: Roasted Vegetable Topped White Beans with Sage

   

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  Accompany with crusty bread and a green salad.

    8 oz. grape tomatoes, halved
    1 small sweet onion (such as red or Vidalia), peeled and chopped coarsely
    8 oz. brown or white button mushrooms, cut into quarters or sixths
    1 Tbs. olive oil
    1/2 tsp. coarse salt
    coarsely ground black pepper to taste


    2 15 oz. cans cannellini/Great Northern beans, liquid reserved
    3 Tbs. olive oil
    2 cloves garlic, minced or grated on a microplane grater
    1 Tbs. fresh sage, minced
     salt, freshly ground black pepper to taste

1. Preheat oven to 400 degrees F.

2. Place vegetables in a large bowl and toss with 1 Tbs. olive oil, 1/2 tsp. salt and pepper.  Spread in a single layer on a foil covered baking sheet and place in preheated oven.  Roast for 20 minutes, tossing with a spatula at 10 minutes.

3. While vegetables roast, heat remaining oil in a large skillet and sauté garlic over medium heat until it no longer smells raw, about 1 minute.  Add beans and cook for about 5 minutes, coating the beans well with oil.  Add 1/2 c. reserved bean liquid and mash beans roughly with a potato masher. Continue to cook until no pools of liquid remain. Stir in sage, salt and black pepper.

4. Mound mashed beans onto plates and top beans with vegetables.

Main Course: Syrian Black-Eyed Peas

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adapted from a recipe by Patricia R. Gregory

Frozen black-eyed peas will hold their shape a bit better and have less sodium.  If frozen peas are used, vegetable broth can be used in place of liquid from the can.

    2 15 oz. cans black-eyed peas, 1/2 c. liquid reserved
    4 Tbs. cooking oil
    1 large onion, finely chopped
    3 cloves garlic, minced
    1 jalapeño, seeded and minced
    2 15 oz. cans diced tomatoes, juices reserved
    1 Tbs. parsley, minced
    salt to taste

1. Heat oil in a large saucepan over medium high heat.  Add onion and jalapeño and sauté until onion is beginning to turn golden.  Add garlic and sauté until softened, about 1 minute more.

2.  Add tomatoes with their juices, and reserved black-eyed pea liquid and cook 10 minutes.

3.  Add black-eyed peas, parsley and salt and cook an additional 10 minutes.  Serve over brown rice.

Main Course: Broccoli and Cheese Stuffed Potato

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Adapted from "Quick Vegetarian Pleasures" by Jeanne Lemlin

If roasted garlic isn't readily available, the unsteamed broccoli can be sauteed with the garlic before adding them to the potato mixture.

    1 large Idaho potato, baked
    1/3 c. low fat cottage cheese
    3 cloves roasted garlic, minced
    2 oz. mild cheese, such as mild Cheddar
    1 tsp. fresh herbs (such as oregano, marjoram or thyme), minced
    1/2 c. broccoli florets, steamed and chopped
    salt, pepper

1. Preheat oven to 450 degrees F.

2. Cut potato lengthwise in half.  Scrape most of flesh from potato halves and put into a bowl. Reserve skins.  Add cottage cheese and roasted garlic to potato flesh.  Mix thoroughly with a potato masher until potato and cottage cheese are incorporated. 

3. Grate half of cheese and cut the rest into 1/4" cubes.  Mix cheese cubes, broccoli and herbs into potato mixture.  Add salt and pepper to taste.  Load potato mixture into reserved skins and top with shredded cheese.

4. Place on a baking sheet and bake until cheese is melted, about 10 minutes.

Main Course: Stuffed Eggplant

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Adapted from a recipe provided by Seabreeze Organic Farms

The recipe calls for a large eggplant, but, as in the photo, about two pounds of little Indian eggplants can be substituted and make excellent lunch or buffet portions.  Decrease baking time considerably if small eggplants are used.


    1 large eggplant
    2 Tbs. olive oil
    1 15 oz. can petite diced tomatoes, drained
    1 small green pepper, diced
    1 small onion, minced
    3 garlic cloves, minced
    1 1/2 c. cooked brown rice
    1 1/2 Tbs. fresh oregano, minced
    1/2 c. Kalamata olives, pitted and coarsely chopped
    4 oz. Feta cheese, crumbled
    Salt and freshly ground pepper, to taste
    

    1. Preheat oven to 350 degrees F.
 
    2.  Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell. Dice the eggplant flesh and reserve.

    3. Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
 
   4. Heat oil and cook onion until pale golden.  Add diced eggplant, tomatoes, green pepper, and garlic and cook until tender.  Remove from heat.
 
   5. Combine cooked vegetables, rice, herbs, olives and cheese.  Season to taste.  Stuff into prepared eggplant shells and place in oven for 35 minutes, or until a fork slides easily into the eggplant shell.

Dessert: Strawberries with Lemon-Strawberry Sauce

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from "Fresh Ways with Desserts"

A fabulous way to celebrate spring's best strawberries.

    2 eggs
    3/4 c. sugar
    1/4 c. cornstarch
    zest of 2 lemons
    1/2 c. lemon juice
    6 c. strawberries, washed, hulled and halved

1. In a medium saucepan, whisk together eggs and sugar.  Add cornstarch, lemon zest, lemon juice and 1/2 c. water.  Turn heat to medium and whisk continuously until mixture boils.  Continue whisking until mixture thickens, about 2 minutes more.  Set aside.

2. Puree 1 c. strawberries in a food processor.  Mix puree into lemon mixture.

3. Assemble by filling dessert dishes with a 2" layer of sauce and topping with remaining berries.

Dessert: Cinnamon Sugar Pecans

These are utterly addictive.  My only defense against them is to sit across the room from the bowl.

1 lb. raw pecans
1 egg white
salt
1/2 c. brown sugar
1 tsp. ground cinnamon

1. Preheat oven to 225 degrees F.

2. In a large bowl, beat egg white with a pinch of salt until frothy.  Add pecans and toss until well coated.  Add sugar and cinnamon and toss until evenly distributed.

3. Spray a cookie sheet with cooking spray and pour on pecans in an even layer.  Place in preheated oven and bake one hour, stirring occasionally, until dry and toasted.

Main Course: Risotto with Porcini Mushrooms

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Adapted from a recipe by Celestino Drago

As they are wont to do, the porcinis steal the show in this dish.

    1 oz. dried Porcini mushrooms
    6 c. vegetable broth
    2 Tbs. butter or margarine
    1 Tbs. shallot or onion, minced
    2 cloves garlic, minced
    1/2 lb. fresh mushrooms (such as crimini, shiitake, or button), sliced
    2 tsp. fresh thyme leaves
    1 Tbs. lemon juice
    1 1/2 c. Arborio (or other medium grain) rice
    1 Tbs. mascarpone cheese
    1/2 c. Parmesan or Romano cheese, grated
    salt, pepper

1. Heat 2 c. broth until simmering and pour over dried mushrooms.  Allow to soak until mushrooms are softened, about 1/2 hour.  Remove mushrooms from soaking liquid, squeeze gently, chop and set aside. Filter mushroom soaking liquid through cheesecloth and add it back to the remaining broth.  Warm broth.

2. Heat 1 Tbs. butter or margarine in a skillet and sauté fresh mushrooms and shallot or onion over medium heat until mushrooms have softened and darkened and shallot/onion  is translucent.  Add garlic and 1 tsp. thyme and cook until garlic has softened, about 1 minute.  Remove from heat and add chopped, soaked mushrooms.  Set aside.

3. Heat 1 Tbs. butter or margarine in a large saucepan over medium heat and add rice.  Stir until rice is well coated, then add lemon juice and 1/2 c. of warm broth.  Stir until liquid is absorbed.  Continue additions of broth, stirring until each is absorbed. Monitor the texture of the rice. Not all the broth may be needed to achieve a texture that is soft but firm.  When the last 1/2 c. of broth is added to the rice, stir in the mushrooms, cheeses and black pepper.  Add salt if needed.  Serve sprinkled with remaining thyme.

Main Course: Rice and Vegetable Stuffed Peppers

Generous quantities of fresh herbs are crucial to the appeal of this dish.

    5 medium red bell peppers
    1 Tbs. cooking oil
    1/2 c. onion, finely chopped
    8 oz. mushrooms, coarsely chopped
    1 c. tender greens (such as spinach, chard, baby kale), coarsely chopped
    1/2 block (about 7 oz.) extra firm tofu, crumbled
    2 Tbs. mixed fresh herbs (such as oregano, basil, rosemary, marjoram), minced
    2 c. cooked brown rice
    salt, pepper

1. Preheat oven to 375 degrees F.

2. Wash peppers, cut off tops, and remove seeds and ribs.  Remove stems and finely chop tops.

3. Heat oil in a skillet and add onion and chopped pepper tops.  Saute until onions are translucent, then add mushrooms.  Continue to cook until mushrooms have turned brown, onion is golden and peppers have softened.  Add greens and stir until they have collapsed.

4. Remove skillet from heat and mix tofu, rice and herbs into the vegetables.  Add salt and pepper to taste.

5. Oil a deep casserole dish that can snugly accommodate the peppers.  Set the peppers into the dish, and stuff with the rice mixture.

6. Bake, covered, until a fork easily pierces the peppers, about 45 minutes.

Dessert: Chocolate Raspberry Bundt Cake

adapted from the Park Ivy Garden Cafe Cookbook

    1 c. silken soft tofu
    3/4 c. water
    1/2 c. cooking oil
    1/2 c. milk or alternative milk (such as soy or almond)
    1 tsp. vanilla extract
    2 1/3 c. all purpose flour
    1 3/4 c. sugar
    2/3 c. cocoa powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 c. fresh or frozen raspberries
    1 recipe chocolate frosting*

1. Preheat oven to 325 degrees F. and thoroughly oil a bundt pan.
2. In a food processor or blender combine tofu, water, milk, oil and vanilla.  When smooth, transfer to a large mixing bowl.
3. Mix together flour, sugar, cocoa powder, baking soda and salt.
4. Gently fold dry ingredients into wet in several additions, stirring just to combine.  Add raspberries. Pour batter into oiled pan and bake in preheated oven, checking every 5 minutes after 35 minutes, until a toothpick inserted in the middle of the cake comes out clean.  Allow to cool in pan, then turn out onto a serving plate.  Drizzle with chocolate frosting.

*Chocolate Frosting

    5 Tbs. margarine or butter
    4 Tbs. milk or alternative milk
    1 tsp. vanilla extract
    1 1/2 c. powdered sugar
    1/2 c. cocoa powder

Microwave fat, milk and vanilla briefly, until fat is soft.  Place all ingredients in a food processor and blend until smooth.  Adjust consistency with more sugar if necessary so that frosting drizzles off spoon.

Main Course: Portobello Mushrooms with Goat Cheese and Olives

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Adapted from "30 Minute Vegetarian Recipes" by Mary Gwynn

The only tricky part of this recipe is finding mushrooms whose diameter matches your cheese!

    4 Portobello mushrooms, about 3" diameter
    4 Tbs. black olive paste*
    4 slices rinded goat cheese (such as a young Bucheron), about 4 oz. total
    Several large leaves of fresh basil

1. Preheat oven to 400 degrees F.

2. Remove mushroom stems.  Spread 1 Tbs. olive paste over the underside of each mushroom cap.  Top with a slice of goat cheese.

3.  Place mushrooms on a foil covered cookie sheet and bake in preheated oven until mushrooms have softened and darkened and cheese is slightly melted, about 15 minutes.  If cheese is not golden in spots, move cookie sheet to broiler for several minutes.

4. Stack basil leaves on top of each other, roll, then slice through the roll creating thin shreds.  Scatter over the top of the cheese.

*Olive Paste

    3/4 c. pitted Kalamata olives
    1 tsp. fresh oregano leaves
    3 cloves roasted garlic (or one small clove fresh garlic), chopped
    olive oil as needed

Place olives, oregano and garlic in a small food processor and grind until a paste is formed.  Add olive oil as needed to create a fairly smooth texture.

Main Course: Noodles with Spicy Peanut Sauce

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Lightly adapted from Eating Well magazine

These noodles are tart and spicy and rich.

    1/3 c. smooth peanut butter
    1/2 c. finely sliced scallions
    3 Tbs. rice vinegar
    3 Tbs. soy sauce
    1 large clove garlic, minced or grated on a microplane grater
    1/2 tsp. cayenne pepper
    9 oz. fresh Asian style noodles, such as Nasoya Chinese or Japanese style noodles
    1 Tbs. roasted peanuts, chopped, for garnish
   
1. Carefully combine peanut butter with 1/2 c. boiling water, mixing until smooth.  Stir in scallions, vinegar, soy sauce, garlic and cayenne.

2. Bring a large pot of salted water to a boil and cook noodles until tender, about 3 minutes.  Drain and return to the pot.

3. Pour sauce over noodles and toss to coat the noodles.  Serve garnished with chopped peanuts.

Main Course: Soy Sauce Egg and Marinated Tofu Salad

1 bag prewashed baby Asian salad greens
1 recipe marinated tofu*
1 cucumber, peeled and sliced
1 recipe soy sauce eggs**
1 bunch scallions, green parts only, sliced
1 recipe Ming Tsai's tahini soy dressing***
toasted sesame seeds for garnish

Place greens on a serving plate.  Arrange tofu and cucumber slices on top.  Place eggs around the edges of the plate.  Top with scallions.  Drizzle on dressing as needed, and finish with sesame seeds.

*Marinated Tofu
from the Park Ivy Garden Cafe Cookbook

    5 Tbs. soy sauce
    2 cloves garlic, coarsely chopped
    4 Tbs. canned crushed pineapple
    1 Tbs. grated fresh ginger
    3/4 c. water
    2 tsp. lime juice
    2 tsp. toasted sesame oil
    1 package firm or extra firm tofu (not silken), drained


1. Combine all ingredients except tofu in a blender or food processor.  Blend until smooth.

2. Cut tofu into 1/2" cubes, and place them in the marinade in the refrigerator overnight.

3. Remove tofu from marinade and bake in a 300 degree F oven for 10 minutes.  Turn cubes and continue to bake until golden brown.

**Soy Sauce Eggs

from a recipe by Ming Tsai (http://www.foodnetwork.com/recipes/mings-sesame-tofu-and-cucumber-salad-with-soy-sauce-eggs-recipe.html)

6 eggs

2 c. soy sauce

1 c. water

1 slice ginger

1/2 tsp. 5 spice powder

1. Place eggs in a medium saucepan, cover with water and bring to a boil.  As soon as water boils, turn off heat and begin timing 3 minutes.  When 3 minutes have passed, remove eggs to a bowl of cold water.

2. Empty pan and add remaining ingredients.  Tap eggs gently all over to cover with cracks, then add to the pan.  Simmer over low heat for 25-30 minutes.  Remove from heat and allow the eggs to steep another 30 minutes.

3. Drain eggs, peel and slice into wedges.

Ming Tsai's Tahini Soy Dressing

3 Tbs. rice vinegar

2 Tbs. soy sauce

2 Tbs. tahini

1 Tbs. sesame oil

1 tsp. sugar

1/2 c. mildly flavored salad oil

In a small food processor, combine all ingredients except oil.  When well mixed, add oil in several additions, blending after each.  Dressing should emulsify.

Main Course: Green Herb Risotto

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adapted from "30-Minute Vegetarian Recipes" by Mary Gwynn

This technique can be used with any savory compound butter stirred in at the end-- sun-dried tomato butter (like this) is very nice.

    3 Tbs. butter, room temperature
    1 1/2 c. mixed fresh herbs (such as basil, oregano, marjoram, chives, thyme)
    1 Tbs. olive oil
    1 shallot or small onion, finely chopped
    2 cloves garlic, minced
    1 c. Arborio (or other medium grain) rice
    6 c. vegetable broth, heated
    1/4 c. Parmesan cheese, grated
     salt to taste


1. Place butter and herbs in a food processor and process until smooth.  Set aside.

2. Heat oil over medium high heat in a large saucepan.  Add shallot or onion and garlic and sauté until softened.  Add rice and stir to coat each grain with oil.  Turn heat to medium.

3. Add approximately 1/2 c. warm broth and stir into the rice mixture.  Continue stirring until the liquid has been absorbed by the rice.  Continue to stir in additions of broth until the rice has become tender.  This may require anything from three to six cups of broth, depending on the dryness of the rice used.

4. When the rice is tender, stir in herb butter, Parmesan cheese and salt if needed.

Soup: Gazpacho

Image processed with Subjective iPhone app

Adapted from a recipe by Annie Bond

Summer's end is tomato time and that means gazpacho!


    1 large red bell pepper
    5 c. tomatoes, coarsely chopped

    1 c. sweet (such as red or Vidalia) onion, coarsely chopped
    1 cucumber, peeled, seeded and coarsely chopped
    2 Tbs extra-virgin olive oil

    Salt and freshly ground black pepper, to taste

    2 green or red jalapeno peppers, seeded and minced


1.  Preheat broiler.  Wash bell pepper, cut off top and remove seeds and ribs. Cut pepper in two from top to bottom and place skin side up on a cookie sheet covered with aluminum foil, pressing down on the pepper halves to make them as flat as possible.  Broil until the skin is uniformly black and blistered, 10 to 20 minutes.  Remove cookie sheet and fold together the edges of the foil to form a sealed pouch around the peppers.  When cool, remove the peppers from the foil and peel and discard the skins.

2. In a blender, place the roasted peppers, half of the tomatoes, the onion, cucumber and oil. Blend until smooth and transfer to a large bowl. Place the remaining tomatoes in the blender and blend until smooth, then add to the ingredients in the bowl, stirring to combine.

3. Refrigerate at least 2 hours, until chilled. Season to taste with salt and pepper and serve garnished with minced jalapeno.

Appetizer: Garlicky Bean Spread

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Adapted from Eating Well Magazine

Hummus in black tie and tails. This recipe makes a whole lotta spread, but can be halved easily.

    1 bulb garlic
    2 Tbs. lemon juice
    1 Tbs. olive oil
    1 Tbs. tahini
    2 Tbs. finely minced fresh rosemary
    2 Tbs. hot sauce
    4 15 oz. cans cannellini beans, rinsed and drained, but reserving the liquid from 1 can
    salt, to taste

1. Preheat oven to 375 degrees F.  Wrap garlic bulb in aluminum foil and bake for 45 minutes, or until tender.  When cool, separate cloves from skins.

2. In a food processor, combine roasted garlic with all ingredients except reserved bean liquid and salt.  Process until smooth, pausing to scrape the sides and adding reserved bean liquid as necessary to achieve a silky consistency.  Add salt to taste.  Serve drizzled with additional olive oil and accompanied by spears of raw red bell pepper and slices of baguette.

Soup: Garlic Soup

Adapted from "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette

How can something so simple taste so good?

    8 large cloves garlic, minced or grated on a microplane grater
    1/4 c. olive oil
    7 c. vegetable stock
    1 15 oz. can tomato sauce
    8 oz. baguette, sliced into quartered 1/2" rounds
    2 bay leaves
    salt, pepper

1. In an 8 quart soup pot, sauté garlic in olive oil over medium low heat without allowing it to discolor. 
2. When garlic is soft and no longer smells raw, add broth, tomato sauce, bread, bay leaves and salt and pepper to taste.  Bring to a boil, then lower heat and simmer 15 minutes.  Remove bay leaves before serving.

Main Course: Pasta in Chickpea Sauce

The sauce is cooled before blending to protect against burns, but care is still called for to guard against spattering the kitchen walls!

    1/2 c. olive oil
    1 c. onion, finely chopped
    2 cloves garlic, minced or grated on a microplane grater
    2 Tbs. fresh rosemary, finely minced
    2 Tbs. tomato paste
    1 tsp. salt
    1/4 tsp. freshly ground black pepper
    2 15 oz. cans chickpeas, liquid reserved
    1 lb. dry pasta

1. Heat the oil in a large saucepan over medium high heat and add onions, sautéing until golden, about 5 minutes.  Add garlic, rosemary, tomato paste, salt and pepper and cook until garlic is softened.

2. Empty chickpeas and their liquid into the pan, and add additional water to cover beans if necessary. Simmer sauce, covered, until chickpeas are tender, about 20 minutes.  Allow to cool. Using an immersion blender, carefully puree half the beans.  Stir sauce and thin with water if necessary.  Reheat.

Cook pasta according to package instructions.  Drain and toss with finished sauce.

Dessert: Easy Chocolate Mousse

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from Bon Appetit Magazine

The flavor of the mousse is dependent on that of the chocolate used to a surprising extent.

    12 oz. semisweet chocolate, chopped
    1 1/2 tsp. vanilla extract
    salt
    1 1/2 c. heavy cream, heated to almost boiling
    6 egg yolks
    2 egg whites, room temperature

1. Combine chocolate, vanilla and a pinch of salt in a food processor and mix for 30 seconds.  Add hot cream and mix for 30 seconds more, or until chocolate is completely melted.  Add egg yolks and mix just to combine.  Transfer to a bowl and allow to cool.

2. Beat egg whites until stiff peaks form.  Gently fold into chocolate mixture in two additions.  Fill dessert glasses and chill, covered with plastic wrap.

Main Course: Curried Bulgur with Chickpeas and Carrots

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Lightly adapted from "Quick Vegetarian Pleasures" by Jeanne Lemlin

Bulgur can be confusing because it's available in a range of grades from fine to coarsely cracked. The instructions below are meant for whole, or coarsely cracked, bulgur.  If using something finer, follow the package instructions for preparation.

    1 1/2 c. whole bulgur
    3 Tbs. cooking oil
    3 large scallions, sliced, green and white parts separated
    1 tsp. turmeric
    2 tsp. ground coriander
    1 1/2 Tbs. ground cumin
    1/4 tsp. ground cloves
    1/4 tsp. cayenne (optional)
    1 15 oz. can chickpeas, rinsed and drained
    1 15 oz. can diced tomatoes, drained
    2 medium carrots, grated
    2 Tbs. soy sauce

1. Place bulgur into a medium bowl, cover with water, and swish grains with hand to rinse thoroughly.  Drain water.  Cover rinsed grains with boiling water by 2".  Soak for 30 minutes, or until tender.  Squeeze out soaking liquid by filling a square of cheesecloth (or clean kitchen towel) with batches of soaked bulgur and twisting.  Set aside.
2. Heat oil in a large skillet over medium high heat.  Add white parts of scallions and sauté 2 minutes.  Sprinkle in spices and continue to cook, stirring, for 1 minute more.
3. Add chickpeas, tomatoes and carrots to pan and continue to cook until carrots begin to soften, about 2 minutes.
4. Stir in prepared bulgur, the green parts of the scallions and the soy sauce and continue to cook, stirring occasionally until heated through, about 10 minutes.

Miscellaneous: Creamy Black Pepper Dressing

Adapted from a recipe from Eating Well Magazine

    1/2 vegetarian bouillon cube
    1/2 c. silken soft tofu
    1 small clove garlic, finely minced or grated
    1 Tbs. lemon juice
    1 tsp. mild salad oil, such as canola
    1/2 tsp. black peppercorns, coarsely cracked
    1/4 tsp. sugar
    1 Tbs. finely shredded Romano
    salt to taste

Break up bouillon cube with fingers and place in the bowl of a food processor with all ingredients except salt.  Process until mixture is completely smooth.  Add salt to taste.

Main Course: Chickpea and Hominy Stew

Modified with the iPhone app Subjective

Lightly adapted from Eating Well Magazine

The Anaheim chile is very mild, so a chopped, seeded jalapeno can be a nice addition.

    2 Tbs. cooking oil
    1 c. onion, finely chopped
    1/2 c. Anaheim chile, seeded and chopped
    4 garlic cloves, minced
    4  c. vegetable broth
    1 15 oz. can diced tomatoes, juices reserved
    2 15 oz. cans chickpeas, rinsed and drained
    1 15 oz. can hominy, rinsed and drained
    5 oz. baby spinach
    1 1/2 tsp. ground cumin
    salt, freshly ground black pepper

1. Heat oil in an medium soup pot over medium high heat.  Add onion and chile and sauté until onion softens and begins to turn golden.  Add garlic and sauté 1 minute more.
2. To the pot, add broth, tomatoes and their juices, chickpeas and hominy.  Bring to a boil.  Reduce heat, cover and simmer 20 minutes.
3. Remove pot from heat and stir in spinach, cumin and salt and pepper to taste.

Breakfast: Cheese, Mushroom and Spinach Omelette

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Adapted from a recipe from Food.com

The flour and yogurt make this recipe quite different from versions that use only eggs or eggs and milk.

    2 Tbs. flour
    1/4 c. milk
    3 Tbs. Greek yogurt
    2 eggs
    salt & pepper
    1 tsp. butter or margarine
    4 mushrooms, sliced
    1 clove garlic, finely minced
    1 c. spinach, cleaned and coarsely chopped
    1/2 c. shredded cheese (such as Cheddar or Gruyere)
 
1. Whisk together milk and flour, then whisk in yogurt, followed by the eggs, salt and pepper.  Place in the refrigerator.
2. Prepare filling by heating butter or margarine in a skillet over moderate heat.  When melted, add mushrooms and cook until they have darkened.  Add garlic and cook until it no longer smells raw, about 1 minute.  Add spinach and cover pan until spinach collapses, about 1 minute.  Add salt to taste, and remove filling to a bowl.
3. Wash skillet and return it to the stove over medium heat.  Spray with cooking spray.  Pour in egg mixture, cover and cook 5 minutes, or until it has risen and is firm on top.  Place cheese onto eggs and allow to melt slightly.  Add prepared spinach and mushrooms to one half of the omelette, and flip the other half over to cover filling.
4. Slide omelette out of the skillet onto a plate.

Soup: Black Bean Soup

Processed with Subjective iPhone photo editing app.

Lightly adapted from "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette

I think the great appeal of this soup for me lies in large part in the generous quantities of cumin and cilantro-- two of my favorite flavors.

    1/3 c. olive oil
    1 large onion, finely chopped
    4 garlic cloves, minced
    1 jalapeño, seeded and finely chopped
    1 15 oz. can diced tomatoes, liquid reserved
    2 15 oz. cans black beans
    2 medium boiling potatoes (such as red or Yukon Gold), scrubbed and cut into 1/2" dice
    3 c. vegetable broth
    1/2 c. cilantro, minced
    2 Tbs. ground cumin
    2 Tbs. lime juice
    salt, pepper
    sour cream and hot sauce to garnish (optional)

1. Heat oil in a 8 quart soup pot over medium high heat.  Add onions and sauté until softened and beginning to turn golden.  Add garlic, jalapeño and the tomatoes without their liquid.  Continue to sauté until vegetables are tender.
2.  Add the beans with their liquid, the tomato liquid, potatoes and broth to the pot.  Bring to a boil, then reduce the heat to medium low and simmer, covered, for about 20 minutes.
3. Add cilantro, cumin, lime juice and salt and pepper to taste.  Garnish individual portions with a dollop of sour cream and several dashes of hot sauce if desired.

Dessert: Almond Cake with Raspberry Sauce

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Lightly adapted from Bon Appetit Magazine

This cake is extremely rich and moist.  The tart sauce acts as a counterpoint to its sweetness.

    8 oz. almond paste
    3/4 c. sugar
    1/2 c. (1 stick) unsalted butter, room temperature
    3 eggs
    1 Tbs. Kirsch
    1/4 tsp. almond extract
    1/4 c. all purpose flour
    1/3 tsp. baking powder
    powdered sugar, as needed
    Raspberry Sauce*

1. Preheat oven to 350 degrees F.  Generously butter and flour an 8" round cake pan.
2. Combine almond paste, sugar and butter in the bowl of a stand mixer and blend well. Beat in eggs, Kirsch, and almond extract. Add flour and baking powder, mixing just to combine.
3. Pour batter into prepared pan and bake in preheated oven until a toothpick inserted into cake comes out clean, about 40 to 50 minutes.  Cool in pan.
4.  Invert onto serving platter, dust with powdered sugar and serve with raspberry sauce.

*Raspberry Sauce
12 oz. frozen raspberries, thawed
2 Tbs. sugar

Combine raspberries with sugar in a food processor and puree.  Press through a sieve to remove seeds.

Main Course: Welsh Rarebit

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Adapted from a recipe by the Hairy Bikers

This makes enough cheese sauce to cover about six slices of toast.  If that's too much, no problem-- although the leftovers stiffen up in the refrigerator, all you need to do is stir it with a butter knife until it softens again before spreading.

        1oz. (2 Tbs.) butter or margarine
        1oz. all purpose flour (scant 1/4 c.)
        6 oz. vegetable broth
        1 egg yolk
        1 tsp. mustard
        2 tsp. vegetarian Worcestershire sauce
        1 tsp. hot sauce
        5 oz. sharp Cheddar cheese, grated (scant 2 c.)
        freshly ground black pepper
        6 slices whole wheat bread
     
    1. Toast bread and set aside.
    2. Melt the fat in a non-stick saucepan and stir in the flour. Cook over a low heat 1 minute, stirring frequently. Slowly add the broth. Simmer 2-3 minutes, whisking constantly until the sauce is thick and smooth. Add the egg yolk, mustard, Worcestershire sauce, hot sauce and cheese. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
    3. Place the toast on a baking tray lined with aluminum foil. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Broil until the cheese browns in spots.

Main Course: Vegetable Pie

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Adapted from a recipe by Cait Johnson

The ingredients in this recipe are just a guideline.  In fact, in the batch in the photo, edamame stands in for peas, white beans for winter squash and sage for the thyme and rosemary. Sometimes I'll use split leftover biscuits in place of the mashed potatoes as topping.  A vegan version is easy-- leave out the cheese and add some nutritional yeast to the broth.

2 Tbs. cooking oil
1/2 c. onion, coarsely chopped
1/2 c. carrot, coarsely chopped
1/2 c. winter squash (such as Butternut or Acorn), peeled and coarsely chopped
1/2 c. mushrooms, coarsely chopped
4 large cloves garlic, coarsely chopped
1/2 c. corn kernels, fresh or frozen
1/2 c. peas, fresh or frozen
6 c. greens (such as kale, spinach or chard), coarsely chopped
1 tsp. fresh thyme
1 tsp. fresh rosemary, finely minced
salt, pepper to taste
1 Tbs. all purpose flour
1 c. vegetable broth
1/2 c. grated cheese (such as sharp Cheddar or Gruyere)
3 c. mashed potatoes




1. Preheat oven to 350F.
2. In a large skillet, heat the oil and add onion, carrots and squash.  Cook, stirring occasionally until the onion is golden and the carrots and squash start to soften. 
3. Add the mushrooms and garlic to the pan, and cook, stirring occasionally, until the mushrooms have darkened in color.
4. Add chopped greens, peas and corn and stir until the greens have collapsed and the corn and peas are heated through.
5. Add salt, pepper and herbs.  Sprinkle in flour, stirring well and simmering for a few minutes. Add broth, stirring until thickened. Scatter in cheese and mix to distribute.
5. Place ingredients in an oiled casserole. Top vegetables with mashed potatoes.
6. Bake 45 minutes, or until golden.

Main Course: Stuffed Acorn Squash

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Adapted from a recipe by Emeril Lagasse


This makes a nice main course for a vegetarian Thanksgiving dinner.

    4 medium acorn squash, about 1 lb. each, cut in half, seeds removed
    2 Tbs. olive oil
    1 lb. vegetarian sausage, such as Litelife "Gimme Lean", cut into 1/4" pieces
    1 medium yellow onion, finely chopped, about 3/4 c.
    1/2 medium green bell pepper, finely chopped, about 1/2 c.
    1 Tbs. minced garlic
    4 c. 1/2" cubes of baguette
    1/2 c. vegetable stock
    1/4 lb. grated Mozzarella cheese
    1/4 lb. grated Monterey Jack cheese
    1 Tbs. fresh parsley, minced
    1 tsp. dried sage
    1 large egg

    1. Preheat the oven to 350°F.
    2. Cover squash halves with microwave safe plastic wrap and microwave 8 minutes, or until soft.  Alternatively, squash halves can be baked cut side down in a pan of water in preheated oven for about an hour.
    3. In a large skillet heat 2 Tbs. olive oil and add the onion and bell pepper, sautéing until soft, about 3 minutes. Add the sausage and cook until browned, adding garlic in the last minute. Remove the pan from the heat.
    4. In a large mixing bowl, toss the sausage and vegetables with the bread cubes, stock, half the cheese, parsley and dried sage. Add the egg and stir well to combine. Season to taste with salt and pepper, and mix well.
    5. Divide the stuffing mixture between the baked squash halves, and top with the remaining cheese. Place the filled squash on a baking sheet and place in the preheated oven. Bake until the squash are heated through and the cheese melts, about 25 minutes.

Side Dish: Stovetop "Baked" Beans

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Adapted from a recipe by Annie Bond

Better than those baked beans in a can, these are endlessly customizable and ready to eat in under half an hour.

1 Tbs. cooking oil, such as canola
1 small onion, finely chopped
1/2 lb. small white beans, cooked or 2 15 oz. cans, undrained


1 1/2 Tbs. dark molasses

2 tsp. dry mustard

1 6 oz. can tomato paste
1/4 c. maple syrup

3/4 tsp. salt, or to taste

1/4 tsp. liquid smoke (optional)

1. Heat oil over medium high heat in a medium saucepan.  Add onion and cook, stirring occasionally, until it is soft and golden.

2. Add beans, including the liquid in the cans, and the remaining ingredients to the pot.  Simmer uncovered 15-20 minutes.

Main Course: Polenta and Spinach Gratin with Porcini Mushrooms

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Adapted from a recipe by Cait Johnson

Truthfully, I usually use instant polenta for this.  One box of the brand I buy is a handy four servings, and cooks in three minutes.  For a vegan version, forego the cheese.  The porcini mushrooms provide the defining flavor of the dish and the cheese is just a bit of lily-gilding.

2 Tbs. olive oil
1/3 c. dried porcini mushrooms
2 lb.s mushrooms, sliced

1 large shallot, finely minced
8 oz. baby spinach

2 tsp. fresh thyme
Salt and freshly ground black pepper, to taste

2 Tbs. butter or margarine
2 Tbs. all purpose flour
 
1 3/4 c. vegetable stock, divided

4 servings polenta, instant or regular

1 c. Gruyere cheese, shredded (optional)


1. Preheat oven to 350F.

2. Heat 1 c. vegetable stock to a simmer.  Pour stock over dried porcinis and allow to soak until the mushrooms are soft, about 1/2 hour.  Remove the mushrooms from the soaking liquid, coarsely chop and set aside.  Filter the soaking liquid through cheesecloth, reserving 1/2 c.

3. Prepare polenta according to package instructions and pour into a 3 qt baking dish lined with plastic wrap and place in refrigerator until firm.

4. In a large skillet, heat oil over medium high heat and cook fresh mushrooms until lightly brown.  Add shallot and sauté about 2 minutes.  Add spinach and thyme and cook until spinach has collapsed, stirring frequently.  Remove from heat and stir in prepared porcinis.  Season to taste with salt and pepper.

5. Remove cooled polenta and plastic wrap from baking dish.  Discard plastic wrap and set polenta aside.  Place spinach mushroom mixture into dish.

6. Melt butter or margarine over medium heat in a small saucepan. Whisk in flour and cook for 3 minutes, being careful not to brown the mixture.  Add the remaining 3/4 c. vegetable stock and reserved porcini soaking liquid.  Cook, whisking, until thickened, about 5 minutes. Season to taste.  Pour sauce over spinach mixture in baking dish.

7. Place polenta atop spinach. Sprinkle with Gruyere if using. Cover baking dish with foil and bake 40 minutes in preheated oven.

8. If using cheese, preheat broiler, remove foil, and broil about 6 inches from heat for 2 minutes, until top is golden.  Allow to stand 10 minutes before serving.

Main Course: Sloppy Fauxes

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Adapted from a recipe on Food.com

It's remarkable how much this resembles Sloppy Joes made with ground beef.  Whenever I see a carton of tofu on sale, I pop it in the freezer so that I have a package on hand to use as a ground beef substitute.  It can be used to make a very convincing version of a ground beef taco filling too. Defrosting the tub of tofu can be speeded up by immersing it in a bowl of hot water.

    1 14 oz. container firm tofu in water
    1 Tbs. cooking oil
    1 small onion, finely chopped
    2 large cloves of garlic, minced
    1 8 oz. can tomato sauce
    1/4 c. ketchup
    1/4 c. barbecue sauce
    2 tsp. dry mustard
    1 Tbs. vegetarian Worcestershire sauce
    1 Tbs. white or red wine vinegar
    salt and pepper, to taste

1. At least one day ahead: Place tofu, still in its packaging, in the freezer and allow to freeze completely.  Remove to the refrigerator, and allow to thaw.  Open tofu container and drain liquid.  Working over a colander set in a sink, squeeze the tofu block in your hands, squeezing out as much liquid as possible and crumbling the tofu so it resembles cooked ground beef in texture.  Refrigerate until ready to use.

2. Heat oil in a large skillet over medium high heat and cook onion until it is soft and golden.  Add garlic and cook until softened.

3. Stir in prepared tofu and remaining ingredients.  Simmer, covered, for 10 minutes, stirring occasionally.  Uncover and continue to cook until the consistency is that of Sloppy Joes.  Serve on toasted buns.