Asherah's Gourmet Gluten-free Vegan Burger

Even though I advocate eating fresh whole foods, there are times when this busy chef is in a hurry and doesn't feel like cooking an entire meal, so I'm always on the lookout for new convenience foods that are vegan and gluten-free.  I had heard about a frozen burger made by Asherah's Gourmet that was both, and when I saw it at Whole Foods after a soul-sucking day of running errands in the rain, I decided to pick up a package and give it a try.  

This was an expensive endeavor.  At $9.99, that came to $2.50 for each of the four frozen patties, so I was expecting greatness for the investment.  The burgers are made with all organic ingredients, with quinoa, sweet potato and coconut flour being at the top.  This sounded like a perfect savory-sweet combination, with a little bit of richness thrown in to make it feel substantial.  The box promised "A taste good enough to live for," which convinced me to take the pricey plunge.

So I microwaved a patty.  And then I tasted it after it heated for 3 minutes.  In retrospect, I should've taken a photo, because what came out of the microwave was pretty much a circular pile of quinoa mush. It seems the only thing holding it together were the ice crystals.  As for taste, it was pretty much like mushy quinoa.  Not what I wanted for dinner.

Somewhat disappointed and frustrated yet nonetheless undeterred, I set out to augment this lackluster patty into something edible.  I had a big bunch of basil in my fridge which made for a quick pesto.  And I had some mushrooms that I decided to saute.  I made a bed of a slice of gluten-free bread and dressed some fresh garden greens with a simple Dijon vinaigrette on the side.  This managed to come together into something quite elegant, and the final detail of a squeeze of Sriracha sauce actually transformed the meal from mundane to mmmm... good.

For future reference, I'd recommend saving your money and spending 15 minutes or so to cook some quinoa, then dress it with the accoutrements as I have done here.  All in all, it took about 30 minutes to pull this together, which was about 27 minutes longer than I had intended to take preparing dinner.  But as a challenge to spark my creativity, it was worth it.  

Baked Polenta with Mushroom Gravy, Quinoa and Green Beans

I had a craving tonight for biscuits and gravy.  This posed a problem for two reasons:  1) biscuits usually aren't gluten-free which means I can't (or shouldn't) eat them, and 2) it would take some time to research and test a gluten-free alternative recipe, and I was just too hungry for that.  Instead, I went for a simple shortcut and had dinner on the table in 15 minutes.

The solution?  Polenta.  You know those tubes of pre-made polenta that you can cut up and pop into a hot oven then bake until crispy (or simply microwave if you're in that much of a hurry)?  That's what I used in place of the biscuits, and they made for a pretty decent stand-in. Then I simply sauteed some chopped shallots and sliced mushrooms until lightly browned, stirred in a tamari and water broth thickened with corn starch, and added a tablespoon of tahini at the end for that gravy-like consistency.  I combined this with some leftover quinoa and blanched green beans for my quick and easy dinner - yum!

Gluten-free Mediterranean Pasta

The family tradition growing up was Sunday dinner of spaghetti and meatballs at my maternal grandmother's house, followed by rounds of Boggle until "60 Minutes" started ticking on the TV.  Some weeks she would even treat us to fresh made ravioi or cavatelli, but whatever the pasta, it was always drenched in rich, thick marinara and a generous dusting of Parmigiano Reggiano.

This past weekend felt like a return to Pasta Sunday, though these days it's gluten-free Tinkyada brown rice penne, sans cheese.  And, instead of tomato sauce, this time it was a base of olive oil and garlic for a light Mediterranean twist.  I've forgotten how delicious this quick and easy meal can be since my inclination is to always drench everything in sauce.  Perhaps that's my upbringing.  But when I lighten up a bit, I'm always happy with the results.

The penne was tossed with kalamata olives, diced onions, sundried tomatoes, garlic, artichoke hearts (just a few, cut in half), baby spinach, fresh basil, and toasted pine nuts.  While the pasta is cooking, toast a handful of pine nuts in a dry skillet on medium heat.  Keep an eye on these because once they start to release their oil and aroma, they're done in seconds.  Remove them immediately from the pan and set aside.

Next, saute about a half cup of diced onions in a hot skillet until they're translucent and beginning to brown on the edges.  Then add a couple cloves of minced garlic and saute about a minute.  Toss in the olives, sundried tomatoes, artichoke hearts, and about 8 oz. of baby spinach, then sprinkle with sea salt.  If the pan is too hot and sizzly and things are starting to stick, don't worry - just add a bit of water or wine to deglaze.  Cover the skillet and let this steam for a couple of minutes.

Once the spinach is wilted, taste for seasoning.  It should be a little salty since it's all going to get tossed with the penne and the flavors will mellow out.  Drain the cooked penne, then immediately toss it with the spinach mixture.  Season with fresh black pepper and sea salt, then stir in the fresh basil and pine nuts.  In less than a half an hour, dinner is ready, and you will be magically transported to a warm, sunny hillside overlooking miles of crisp blue ocean. 

Cooking Lesson

Yesterday I was pleased to give a cooking lesson to someone celebrating his one-year vegan anniversary. Hooray!  And congratulations!  It's always fun cooking with someone who considers this new way of eating an adventure and is eager to learn more.

He decided on some recipes that could be incorporated into his weekly repertoire that were quick, easy, and versatile.   One such standard is Veggie Fried Rice with Tofu.  In this recipe, I explained how to bake the tofu first so it wouldn't fall apart during the sauteeing process.  Any veggies can be used, but we chose the complimentary broccoli and carrot combo.

Since he wanted to learn how to make some tempeh recipes, I shared two of my favorites.  The first is Pan-fried "Fish Cakes" with Remoulade.  I think they're awesome, and I've been told they're even better than the real thing since they're not as rich and heavy.  As an added bonus, since the ingredients are safe to eat uncooked, the crumbled mixture makes a pretty decent substitute for tuna salad.

Another tempeh recipe we did was Tempeh and Broccoli with Indonesian Peanut Sauce and Rice Noodles.  This can be eaten hot or cold, and it's really easy to assemble.  The sauce can be used on noodles, or even as a dipping sauce for dumplings or summer rolls.  I love the sweet and spicy flavors  combined with the velvety creaminess of the peanut butter.

I was told all of these recipes came out delicious... and the only trouble was resisting the temptation to eat them all in one sitting, because they needed to make it to work the next day.  I wonder what the co-workers comments were like when they saw these creations!

Mac 'n' Cheese 'n' Stuff

Tonight's dinner was inspired by a client's request for Cauliflower Au Gratin, which I made earlier in the day for a holiday party.  Since it was so good and there was a bunch of cauliflower that didn't make it into the baking pan, I decided to make some for myself for dinner.  Once the cheesey sauce was bubbling away courtesy of a combination of Daiya mozzarella, Tofutti cream cheese, and WestSoy soy milk, I changed my direction to mac 'n' cheese, so I boiled some gluten-free Tinkyada pasta shells.  At the last minute I threw in some green beans for color.  Once it was cooked up nicely, I sprinkled a crunchy topping I had made earlier with toasted walnuts and vegan bread crumbs.  Mmmm... creamy, crispy goodness.

This Week's Menu

I love the way all the veggies look just after being cut up and awaiting their turn in the pan.  Winter vegetables are particularly colorful since they're loaded with antioxidants and other immune-boosting vitamins and minerals to help protect us against colds and flu.  They just inspire me to get creative with orange-green color combinations.  As an added bonus:  the more colorful the vegetable, the more nutritious it is.

Warm, creamy, and spicy was the theme for this week's menu.  It's the kind of food I crave when the weather gets chilly and the snow starts to fall.  So beware clients:  you'll be seeing a lot of this theme during the next couple of months!  (fortunately, I've heard these are also customer favorites!)

First up was the Baked Tofu with Agave Dijon Glaze, Cinnamon Spiced Butternut Squash and Candied Pecans, and Fresh Steamed Broccoli.  I love the contrast of spicy mustard with the sweetness of the squash, plus the hint of cinnamon really makes it feel like a holiday for the tastebuds.

The second entree this week was a spicy and creamy Chickpea and Pumpkin Coconut Curry with Baby Spinach on Brown Basmati Rice.  These are my favorite flavors any time of year, but the richness of the coconut milk makes this a particularly hearty and satisfying meal on a cold evening after a long day at work.

Lastly is an entree comprised of several components satisfying on their own, but together I think they're over the top delicious:  Baked Sundried Tomato Polenta with Portobello Ragout, Escarole and White Beans, Topped with Toasted Pine Nuts.  Although it sounds like peasant food, there's quite a flair to the subtle flavors and textures that makes this an elegant dinner perfect paired with a glass of red wine.  Bon appetit!

GF Pumpkin Muffins with Cranberry Pecan Streusel

I had half a can of pumpkin puree in the fridge and was also craving muffins today, so I decided to take this serendipitous moment to create a new recipe.  I'm pleased to report:  success!  The only problem is that I decided these were so good they'd be perfect for Thanksgiving morning, and now I have to hold off on eating them all.  And seriously, I think I'm gonna whine to myself like a 5-year-old for the entire next two days over my self-imposed prohibition.   

The muffin is spongy, yet light and crumbly, which to me is the perfect texture.  These bear no resemblance to the usual dense, grainy hockey pucks you sometimes get when you buy a gluten-free muffin from a bakery unskilled in the finer points of baking sans gluten. 

I seasoned these lightly with the traditional pumpkin pie spices of cinnamon, allspice, nutmeg and cloves.  Not enough to overpower, yet just enough for a hint of autumn in each bite.  The secret ingredient in the batter was applesauce.  I like this as a substitue for oil not just because it makes the muffins lighter and healthier, but also because it adds a hint of sweetness, almost as if I had used apple cider in there. 

To top off the muffins, I decided to crumble a little streusel mixture made from pecans, dried cranberries, brown sugar, rice flour, and Earth Balance margarine.  The topping gets nicely caremelized in the oven, making the first bite a perfect combination of crunchy sweetness mixed with spongy cakiness.

This is gonna be a rough two days.  I may just have to make another batch. 

GF Pumpkin Muffins with Cranberry Pecan Streusel
(yield: 12 muffins )

1 cup pumpkin puree
1 Tbl ground flax seed mixed with 3 Tbl water
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla
1/4 cup canola oil
1/4 cup applesauce
1/4 cup water
1/2 cup tapioca starch
1/2 cup rice flour
1/3 cup GF flour
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg

Streusel
In a food processor, pulse together until crumbly yet still chunky:
1/2 cup pecans
1/2 cup dried cranberries
2 Tbl brown sugar
1 Tbl rice flour
1 Tbl Earth Balance margarine
pinch of sea salt

Preheat oven to 350°F. Line a 12-cup muffin tin with paper muffin cups. In a large bowl, whisk together pumpkin puree, flax seed mixture, sugars, molasses, vanilla and oil. In a separate bowl, sift together flours, xanthan gum, salt, baking powder, baking soda, and spices. Combine the two and gradually add enough water (about ¼ cup) to make the batter pourable, yet still thick. Scoop batter with ¼ measuring cup into muffin cups, filling them ¾ of the way full. Sprinkle streusel on top of each. Bake 20-25 minutes, or until muffins are springy, yet firm. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

Talking Tofurky on WWLP-TV 22

I was invited by WWLP-TV 22 to do a cooking segment on vegan turkey alternatives for Thanksgiving.  The actual request was for Tofurky, which I don't typically eat because it contains gluten, but I do think it makes for a fine stand-in for anyone who misses having a centerpiece on the table. Personally, I'm a fan of side dishes and all the beautiful colors, tastes, and textures of seasonal vegetables.

I decided to demonstrate how to make a Curried Butternut Squash Risotto because it features one of my seasonal vegetables, and it's a twist on a traditional favorite usually made with chicken stock, cream, and parmesan cheese.  My version uses soy milk (although rice milk could be substituted) and coconut cream.  It's rich and luscious, and you'll never miss the cheese.  I served it with Cornmeal Crusted Tofu Cutlets, Crimini Mushroom Gravy, and Brussels Sprouts Amandine, then topped the risotto with spiced pepitas.  It really felt like Thanksgiving in the Well on Wheels kitchen today.

Curried Butternut Squash Risotto (serves 4-6)

1-2 Tbl olive oil
2 shallots, diced
1 cup butternut squash, peeled and diced into 1-inch cubes
1 cup Arborio rice, rinsed
2 cups water
½ tsp turmeric
½ tsp curry powder
½ cup Thai Kitchen organic coconut milk
1 cup Westsoy organic soy milk
1 tsp sea salt, to taste
2 Tbl fresh shopped parsley

In a large pot, sauté shallots in oil. Add the squash, turmeric, curry powder and Arborio rice and sauté for a minute. Add the water, cover and bring to a boil. Lower heat and simmer 15 minutes, or until liquid is absorbed. Raise heat to medium and gradually stir in the coconut milk. When the rice has absorbed the liquid, add 1/2 cup of soy milk, stirring to incorporate. Keep up this process until no more liquid can be absorbed. Season with sea salt. Garnish with fresh parsley and serve immediately. (Risotto waits for no one!)

This Week's Menu

It wasn't intentional, but butternut squash became the theme for this week's menu.  How can you not feature it when winter squash is so abundant this time of year?  I love the variety of tastes and vibrant colors of the Hubbard, acorn, kabocha, butternut, delicata, and even spaghetti squash.  Pumpkins are also in this vining gourd family, though their flavor is less sweet.  Interestingly, the canned pumpkin you buy from the grocery store actually contains a mixture of many of those other squashes since pumpkin isn't as flavorful. 

Purely for ease of preparation, my default is butternut since I can use my vegetable peeler to remove the relatively thin skin and don't have to struggle with my knife to whack it open.  So I made a Penne Pasta with Butternut Sage Cream Sauce topped with Shallot, Shiitake, Snow Peas and Toasted Pistachios.

The other winter squash meal was one that I've done before:  Curried Butternut Squash Risotto served with Baked Tofu and Broccoli.  This risotto is rich and creamy without being heavy, and the unexpected Indian spices are a nice contrast with the sweet squash. 

The third meal featured another seasonal vegetable, cauliflower, as well as more Indian seasonings:  turmeric, ginger, coriander, and cumin.  These are the foods and flavors of the cold & flu season since all are natural antibiotics and immune system boosters.  I also learned recently that the spice combination of cumin-turmeric-coriander helps with digestion of protein, which is perfect since this meal also contained chickpeas.  It's always a bonus when something this yummy is also good for your health.

Spiced Pumpkin Seed Socca with Sauteed Spinach and Crimini Mushrooms

It's been awhile since I've had socca, a gluten-free flatbread made from Garbanzo bean flour.  Since I was in the mood for some kind of pizza-like treat, I decided to make it last night. 

The batter is a sifted mixture of 1 cup chickpea flour,1 tsp sea salt, 1/2 tsp baking powder, 1/2 tsp pepper, whisked together with 1 cup warm water and 2 Tbl olive oil.  The batter is pretty watery and needs to rest in the bowl and thicken, covered with a towel, for at least 30 minutes.  Meanwhile, a cast iron skillet is heated in a 450 degree oven. 

When the batter is ready, take the skillet out of the oven, coat the bottom with about 1 tablespoon of olive oil, and throw in 1/2 cup of diced onion, and 1/4 cup pumpkin seeds tossed in chili powder, cinnamon, and a pinch of cayenne pepper.  Bake for about 12-15 minutes, or until lightly browned on sides and top. Let it sit for a few minutes before cutting into wedges. 

I served my wedge with some baby spinach I had sauteed in olive oil with crimini mushroom and onion.  The socca is more biscuity than bready, with a crisp crusty edge.  This was a nice, light dinner which satisfied my bread craving, yet because of the garbanzo bean flour it's low in carbohydrates and high in protein.

Today's Lunch: Grilled Cheese, Chili, Romaine Lettuce with Avocado

Even a gluten-free vegan can enjoy a grilled cheese, thanks to Daiya and Food for Life.  I was craving ooey gooey cheese the other day so I picked up a package of Daiya's shredded mozzarella and heaped a pile between two slices of Food for Life's brown rice bread.  The bread comes frozen, but once it's thawed in the microwave, it works really well spread with a little Earth Balance, then grilled in a frying pan. This cheese really does melt!

I completed the meal with a big bowl of chili and Romaine lettuce salad topped with fresh avocado.  This will keep me going for the next few hours while I grade papers.   

This week's menu

I was so inspired by Chef Tal Ronnen's presentation at the Boston Vegetarian Society Food Festival this weekend that I bought his cookbook, The Conscious Cook.  Filled with "meatless recipes that will change your life," it too was inspiring.  And you can't beat the beautiful color photos, layout, and overall design, which will immediately send you to your kitchen eager to attempt recreating the recipes at home.  At least that's what it did to me. 

This week my clients were treated to two recipes featured in Chef Tal's cookbook.  I made some slight modifications based on my own personal tastes, and of course, my photos don't come near the artful presentations you'll see on those glossy pages.  Nonetheless, I think they were still pretty delicious.

The first entree was Roasted Eggplant on Baked Polenta with Smoked Paprika Cashew Cream, Sauteed Greens, Shallots and Shiitake Mushroom.  The cashew cream sauce recipe alone is worth buying the cookbook for, as it is the perfect balance of spicy sweet with a rich, velvety texture.  This whole recipe was pretty smooth and creamy, which makes me think I should've caramelized the shallots to get a crunchy contrast on top.  Still good, though.

The other Chef Tal inspired recipe was Agave Lime Tofu with Asian Slaw and Mashed Sweet Potatoes.  I love the citrus in this dish, and the crunch of the slaw is the perfect contrast to the creamy sweet potatoes, which I kicked up a notch by mashing together with apple sauce and a little coconut oil.  There were some great flavor combinations going on here as well.

For the last entree this week, I stuck with the Asian theme and made Indonesian Gado-Gado with Tempeh, Cauliflower, Stringbeans, Carrots and Brown Basmati Rice.  Gado-Gado is a peanut based sauce spiced with chili powder and fresh ginger.  I could eat this on just about anything, and if I died tomorrow, I'd have lived a full and satisfying life. 

Eggplant and Kale Stacks with Caramelized Shallot Tomato Cream Sauce

The focal point of last night's dinner was baked eggplant. Traditionally, baked eggplant is made by dipping thick slices of eggplant in an egg wash and then coating them liberally in bread crumbs.  A golden crust forms on the outside and the inside becomes soft and creamy.  In order to achieve this perfect consistency in my gluten-free vegan kitchen, I dipped each slice in a cornstarch and water mixture, then baked them in a hot oven (425 degrees) on an oiled cookie sheet.  Not bad.

I needed some healthy greens as a contrast, so I grabbed a few leaves of kale from my garden and steamed them in the microwave.  The creamy sauce was made with caramelized shallots, fresh basil from my garden, Bionaturae tomato sauce, and about a tablespoon of Tofutti cream cheese.  I also tossed the sauce with some Tinkyada penne for a complete meal.  Quick, simple, delicious!