Recipe: Eggless Egg Salad

As the weather heats up and dinner moves outdoors, summer picnics become the solution.  Eggless Egg Salad is perfect for al fresco dining because no cooking is required and the recipe comes together effortlessly in just a few minutes.  I like serving it on endive leaves and cucumber rounds dressed up with edible flowers, but even on top of lettuce everyone will eat it up! 

 See me demonstrate how to make the recipe here.

Ingredients

1/4 cup green onion, finely sliced

2 stalks celery, finely diced

1 dill pickle, finely diced

1 package of extra firm tofu, drained

1/2 tsp turmeric

1/2 tsp sea salt

1/2 cup vegan mayonaise

1 Tbl Dijon mustard

1 tsp apple cider vinegar

salt to taste

Place green onion, celery, and pickle in a large bowl.  Crumble tofu into small chunks on top of veggies.  Sprinkle with turmeric and sea salt.  Gently stir in vegan mayonaise, Dijon mustard and apple cider vinegar until color and texture resemble chopped eggs.  Add more turmeric if it needs to be more yellow, but be careful not to add too much or it will turn a day-glo hue!  Season with salt, as necessary. 

This Week's Menu

I was inspired by last week's visit to Red Lentil, New Haven't newest vegetarian restaurant, to attempt recreating their Tempeh and Millet Cakes with Ethiopian Bechamel, so I decided to try it out on this week's menu.  For my first effort, I'd say... not bad.  not bad at all.

The sauce gets its flavor from the Ethiopian spice mix, berbere, a mix of chili pepper, ginger, garlic, white and black pepper, fenugreek, and other spices.  It's savory, rich yet mellow, and has a little bit of a kick from all the pepper.  Overall, it adds a luscious depth to a tomato based sauce which was thickened with a creamy bechamel and a little bit of Daiya cheese for added richness.  This was accompanied by some summer-fresh zucchini to balance out the heat.

The second entree this week was Baked Tofu with Agave Dijon Glaze, Mashed Potatoes, and Green Beans Amandine.  I love the spicy sweet flavor profile of the glaze, which balances nicely with the creamy potatoes.  A little crunch from the slivered toasted almonds rounds out this dish.

The final entree this week was a comfort food combo comprised of mid-summer veggies.  I'm still seeing asparagus at the grocery store, so I decided to make an Asparagus and Leek Risotto with Sauteed Broccoli Rabe, Kalamata Olives, and White Beans.  This was a particularly bitter bunch of greens, so I tossed in some chopped tomatoes and let it cook down a bit to mellow out.  I think the flavors will come together nicely when paired with the creamy and sweet risotto.

This week's dinner

People often ask me what I cook for myself for dinner, assuming it's some wild and adventurous experiment every night.  While I'd like to think I'm creative with even the humblest of meals, I tend to opt for what's quick and easy.  And in the case of dinner earlier this week, I went with a simple stir-fry... with a slight twist.

The base was red onion, carrot, and broccoli which I stir-fried with some peanut oil in a hot pan.  

Next, I panfried some tofu with a little tamari and toasted sesame oil.  When this was browned and lightly crisp, I transferred all the veggies back into the pan and added some chopped pistachios and wild garlic chives from my yard.  So, that was the little creative twist to this still so simple stir-fry.  And, just to get a little more cheffy, I topped it all off with a basil chiffonade.  Woo!

Cooking from the PPK (sort of)

That's "Post Punk Kitchen," as in vegan chef extraordinaire Isa Chandra Moskowitz's cramped Brooklyn kitchen.  Not that I was there... but her Cast Iron Stir-fry with Avocado, Basil and Peanuts recipe magically transported me to her vegan headquarters when Well on Wheels stirred up dinner for friends this weekend.

I chose this recipe because of all the colorful ingredients (look at that rainbow in the pot!), the complimentary flavors (spicy ginger & red pepper flakes, sweet veggies, salty tamari... and oh, that hoisin), and the intriguing textures of crunchy peanuts combined with creamy avocado (coincidentally, one of my favorite sushi fillings).

My modification to the recipe:  I cubed the tofu, marinated it in tamari and toasted sesame oil, then baked it in the oven until golden brown and slightly crispy.  It takes a little longer this way, but then there's no crying because the tofu stuck to the pan and turned into an unintentional tofu scramble.

  
I'm really loving this method of tossing the veggies directly into a hot pan coated with a little peanut oil.  No need for a wok - you just cook what fits in the bottom of the skillet, transfer it to a bowl, then move on to the next batch.  Once everything has had it's moment in the heat and has been cooked to perfection, you return everything to the pan, saute your garlic and ginger, then add your sauce.  Stir it all together and test it for tasty goodness.  

Serve it with some brown rice and your lovely garnishes and this makes the perfect centerpiece for your dinner party.

Pan-fried Tofu and Broccoli with Tahini Gravy and Colcannon

Tonight's dinner was a little more creative than most (believe it or not, last night's feast was rice puff cereal) as I had some leftover colcannon from cooking earlier in the day.  What's colcannon you ask?  Well, it's a traditional Irish side dish of mashed potatoes mixed with some chopped greens, usually cabbage, but I made it with Lacinato kale today.  Perfect for St. Patrick's Day, nonetheless.

I decided to pair it with tofu because I had some in my fridge and thought it would make a nice contrast to the mash.  Normally, I bake my tofu after marinating it in tamari and toasted sesame oil, but since I was feeling impatient and hungry after a long hike, I decided to pan-fry it.  This requires a hot skillet (non-stick works best), and enough oil to coat the surface.  After sizzling on the first side for about five minutes, I flipped it over and splashed a little tamari on top.  I let this cook another 5 minutes or so or until it was lightly browned and crispy.  I set the crispy tofu aside, then moved on to the broccoli.

I added just a touch more oil to the pan, dropped in the broccoli (after testing one floret to be sure it was hot and sizzling first), sprinkled it with a pinch of salt, then let it cook until browned.  Really.  You want some browning because that brings out the natural sweetness.  (trust me - it's unbelievably delicious).  If you've ever had toasted kale chips, broccoli cooked with this method is just as addictive.

After removing the broccoli, you'll have bits of brown stuff stuck in the pan which you won't want to go to waste.  So mix together some water, tamari and a little cornstarch, then pour it into the hot skillet to deglaze all that goodness.  Stir it together until it gets thick, then whisk in a little tahini for richness.  Pour this silky gravy over the tofu and serve with your reheated colcannon.  Dinner served in less than 30 minutes (and gone in about 5).  

Tofu, Cauliflower, Carrot and Kale with Indonesian Peanut Sauce

A client recently requested a cooking lesson to learn how to make Tempeh and Broccoli with Indonesian Peanut Sauce.  Since it was nearing lunchtime and I was in a peanutty mood, I decided to make some for myself with veggies I had on hand.  I think the cauliflower was the perfect vehicle for absorbing that sauce, and the flavors and colors worked really well together.  I'd also consider swapping the tofu for the tempeh in the future since I discovered it microwaved pretty well after marinating in tamari and toasted sesame oil for just a few minutes.  Quick, easy, and oh, so satisfying.

Pan-fried Tofu with Fennel Picante and Oven-roasted Potatoes

When I talked to my mom on the phone last night, she was in the middle of making baked hand cut French fries.  It was pure torture not to be there to enjoy some.  But since I had a couple of Russet potatoes in my fridge, I decided to do some roasted potatoes myself. 

I didn't have a plan for what I'd eat along with them to turn into something substantial for dinner, but as they were cooking the aroma just made me think:  fennel.  As in, fennel sausage.  Not that it was a craving for meat necessarily, but more like a distinct scent memory of that Italian peasant dish of pork with peppers and onions, or even sausage and peppers.  I contemplated mixing up some tofu in my food processor with gluten-free bread crumbs and seasoning, then decided that would be too time-consuming and possibly risky.  I just wanted the flavor, after all.

Instead, I sauteed some chopped onion in a pan, then as it started to brown I pushed it to the side and laid down some slices of tofu, letting them cook for about 5-10 minutes on each side until they were golden and firm.  Then I threw in a generous handful of fennel seeds, a chopped tomato, red pepper, and picante sauce and let it all cook for about 5 more minutes until it became thick.  In about the same amount of time, my potatoes were perfectly cooked after a couple minutes under the broiler.  The assembled meal was exactly the flavor profile I was craving - perfect!

Lemon Basil Tofu with Zucchini and Shiitake Mushroom

Mmmm... leftovers never tasted so good.  Earlier this week I found a bag of Lemon Basil at my local health food store and decided to give it a shot.  I used it for a client's weekly meals to make a simple dressing with rice vinegar and olive oil which I tossed with zucchini ribbons.  The unexpected tang of lemon, which was reminiscent of lemon verbena, was a little sharp at first, but as the dressing sat and the flavors mingled, it really mellowed out nicely.

Today I used the lemon basil to perk up a simple stirfry with tofu, zucchini, and shiitake mushroom.  I started by sauteeing some red onion in a little coconut oil.  Then I added the half moons of zucchini and slices of shiitake.  I wasn't quite sure how I would season everything, though I knew I wanted an Asian flair because of the mushrooms, so I added a bit of tamari.

Then I looked in my fridge and found a jar of Shredded Mango Chutney, which I knew was slightly sweet and slightly spicy.  This was the perfect balance to the savory flavors I already had developing in the pan.  The slightly sour kick of the lemon basil really pulled it all together.  Again, lunch in less than 15 minutes.  Yum! 

Sesame Crusted Tofu

I read an article yesterday form the Chicago Sun Times proclaiming that tofu is quickly becoming one of the hip new trends on restaurant menus.  While I'm glad for its elevated status (it would be nice if it were no longer the butt of jokes any more), I hope it doesn't become too pretentious, lest we vegans suffer another wave of backlash.  For now, I'll celebrate by making some delicious dishes with it, like this Sesame Crusted Tofu with  Zucchini Ribbons and Shredded Carrot.

Recipe:
2-3 Tbl tamari
1-2 Tbl tahini
1 tsp toasted sesame oil
1 lb. block of extra firm tofu, cut into 8 rectangular slices
1 cup sesame seeds

Preheat oven to 400 degrees.  In a large bowl, stir together tamari, tahini and sesame oil.  Place sesame seeds in a shallow dish.  Dip tofu slices in tamari mixture, then coat thoroughly with sesame seeds.  Place tofu slices on oiled baking sheet and bake at 400 degrees for 15-20 minutes on each side, carefully turning tofu when bottom is golden.  Serve topped with spiralized zucchini tossed with olive oil, lemon juice, fresh basil, salt and pepper and shredded carrot.  

This week's menu

My garden is overflowing with yellow squash, and I keep trying to come up with new ways to serve it. Last night I made ratatouille for a class I'm teaching in West Hartford. It was delicious (as were the leftovers which I inhaled for lunch today).

For this week's menu, I sauteed the yellow squash with red onion, then tossed it with a lovely tapenade made with black & green olives, walnuts, garlic, capers, fresh basil, olive oil and sundried tomatoes. I think this will become a regular dinner item for me this summer.

I served it alongside red and white quinoa and baked tofu that had been marinated in tamari, tahini and toasted sesame oil, which gave it the perfect lightly crisp coating. The shades of tan were very soothing, and the flavors and textures complemented each other well.

This Week's Meals:

#1 Baked Tofu with Sauteed Yellow Squash and Olive Tapenade on Red and White Quinoa
#2 Chana Masala with Green Beans and Quinoa
#3 Shiitake and Portobello Stroghanoff with Zucchini and Fusilli Pasta

BBQ Tofu

I was testing a recipe this morning for a new item that will be on the Specials Menu at the Shoreline Diner for the month of July. I plan to serve it with herbed vegan cole slaw and chili lime corn on the cob. It's summer after all (isn't it?).

It's the perfect time of year for BBQ, and I bet this recipe would be incredible cooked out on a grill. It was pretty darn delicious baked in the oven. :)

The sauce takes just about a minute to prepare, then the tofu marinates for just a few minutes before going into a hot oven. Meanwhile, heat up the remaining sauce on the stove and pour it over the top. I had a ton of mustard greens in my garden, which I used as a garnish. I gotta say, the bitterness of the greens worked pretty awesome as a contrast with the sweet and spicy sauce. Yum - what a lunch!

BBQ Tofu (serves 2-3)

Serving size = 3 pieces of tofu

sauce:

3 oz. tomato paste

3 Tbl soy sauce

2 Tbl apple cider vinegar

2 Tbl agave syrup

2 Tbl olive oil

2 tsp paprika

1 1/2 tsp onion powder

1 tsp garlic powder

1/8 tsp cayenne

1/2 tsp sea salt

1/2 cup water

1 lb. block of tofu, cut into 8 rectangles

1 Tbl canola oil

Mix sauce ingredients together in a bowl until smooth. Place tofu in bowl and marinate for 5 mins. Preheat oven to 400 degrees. Place marinated tofu on oiled pan and bake 5-10 mins. on each side. Meanwhile, pour remaining sauce into pan and simmer on medium heat. Pour over baked tofu.

Magical Tofu Tour

I am fortunate to live about a half an hour away from a small company which produces the BEST tofu I've ever eaten. This is not hyperbole. For years I've been recommending The Bridge tofu to clients and students in my cooking classes. It's fresh. It's local. And it's incredibly delicious. For nearly as long, I've been meaning to take a drive to their wholesale production facility to speak to the owner, Stephen Lapenta, and ask if he'd be willing to show me how it's made.

Today I had a free morning and decided to do just that. To my luck, Stephen was agreeable, and quite surprised that I was calling from the parking lot of Dunkin' Donuts in Middletown - lost - asking for directions. Yes, I did make a special trip north for just this reason. (NOTE: I've been known to drive many miles, even fly cross country, to sample vegan food, so this wasn't too unusual.) I was curious, and I want to finally be able to answer the question in the affirmative whenever I'm asked "have you ever seen tofu being made?"

While I couldn't explain the process scientifically, I did get to witness the basic steps which take an astonishingly brief 45 minutes from start to finish.

First, the soybeans soak in huge pails of water until they can be split open and are soft enough to be squished between your fingers. This takes several hours. After that, they go into a huge grinder to be mashed into a meal, which then gets added to a big vat of water to be heated. The mixture is strained and poured into smaller containers where nigari is added as a coagulent. This causes the liquid to curdle and separate into curds and whey (much like cheese).

The whey (liquid) is drained off and the curds (soft tofu) are placed into a large block lined with cheesecloth which holds about 40 lbs. of tofu. A weight is placed on top and the tofu is allowed to sit for about a half an hour.

Once the tofu has reached the firm consistency, it is cut into 1 lb. blocks and carefully dumped into a large trough of water to cool.

I was in the shop while the kitchen crew was making their delicious Tofu Salad, so I also got to see this process. Many pounds of tofu were added to an industrial Hobart mixer, along with soy sauce, tahini, seasoning and the holy trinity of carrots, onion and celery. It looked lovely.

And strenuous.

This was mixed for quite some time until all of the ingredients were thoroughly combined.

Then, it was packaged into little 1 lb. tubs to be shipped off to market.

I am inspired by this experience and recommend a visit to anyone who, like myself, is interested in seeing the work involved in transforming the humble soy bean into a magical block of bean curd. Private tours can be arranged by calling 860-346-3663. And if you can't get to Middletown, be sure to ask for The Bridge tofu wherever you shop!

Thanks, Stephen. I hope you didn't mind me poking around today.

Dinner for 8

Yesterday I had a request to prepare dinner for a holiday party at St. Francis Hospital's Preventive Medicine Center. Nothing fancy smancy, just the entree (and then I threw in a dozen double chocolate chocolate chip cookies for good measure).

It’s been awhile since I worked at a restaurant, and as a personal chef cooking primarily for families I generally prepare a maximum of 4 servings for each entree. This was a little different from my normal routine, but I quickly relearned the process of completing multiple servings of an identical meal so that they’re all done at the same time. So it was assembly line time in the kitchen of Well on Wheels.

I chose a menu that looked festive with plenty of bright red bell pepper red and mustard greens green for contrast. The flavors were equally complementary, with a sweet and spicy theme from the peppers, caremelized onion and spicy mango sauce and sharp bite of the mustard greens. I think I may have to make this one for myself soon.

This recipe was inspired by one I found in the January issue of Vegetarian Times which called for a sauce made with spicy mango chutney. I’m really loving this shredded mango chutney made by Kitchens of India. It works well in this tofu sautee, and I bet it would be equally delish accompanying a rich coconut curry.

I’m also thinking… I know this sounds kinda weird… a little dollop atop a scoop of vanilla soy ice cream, or better still Purely Decadent coconut ice cream, would be heavenly. oooo… if only the health food store was open past 7:00.