Delish Your Dish

“Balsamic is the new Ketchup”- Vegan Sausage on Arugala Salad with Oven-Baked Potato Chips, Shiraz Mushrooms and Balsamic Reduction Drizzle

Yes, I know!  I am a slacker!  I have been super lame and have not updated the site in over a week!  But you know how things go, you get busy, you go to San Francisco and get your stuff stolen, you know, stuff like that.

But, I’m back and have been recipe creating and experiementing the past few days.  This dish was a quick-fix meal and was totally delish!

What You Need (Serves 1):

1 Meatless Sausage (I used Trader Joe’s Sausage-less Sausage)

Arugala Salad

Balsamic Reduction

For the Mushrooms:

1 Pkg. Baby Bella Mushrooms (cleaned and sliced)

1 Shallot (diced)

1/2 Cup Diced Onions

1 Tbsp. Earth Balance

1/2 Shiraz Wine (or any other Red Wine you prefer)

1 Tbsp. Flour

For the Potato Chips:

1 Potato (sliced thin with Mandolin)

 Onion Powder

Garlic Salt

Pepper

Heat oven to 450 Degrees.

1. Grease a small cookie sheet and place the thinly sliced potatoes onto the tray.  Season to your desired taste.  Place the tray in the oven for about 20 minutes.  Check every so often so the chips do not start to burn.  Then, about half way through baking, use a spatula to flip the potatoes.  Once crisp, remove from oven and set aside to cool.

2. Heat a medium sized skillet on low-medium heat and grease with PAM or Earth Balance.  Toss in the onions and shallots and saute until they soften.  Next, toss in the mushrooms and allow them to caramelize (about 10-15 minutes).  Next, deglaze the pan by pouring in about 1/2 of the wine.

3. Next, move some of the mushrooms to the side inside the pan and toss in the Earth Balance.  Allow the “butter” to melt and then toss in the flour.  Stir the flour into the butter and allow to bubble.  Then incorporate the mushrooms and add the rest of the wine.  Allow the mushrooms to cook in the wine until it is all absorbed.  Then remove the mushrooms from the pan.

4. Next, reheat the pan and toss in the “sausage”.  Allow the “sausage” to brown on all sides then remove from pan.  Next, slice the “sausage” on the bias and arrange on top of your arugala salad.  Scoop the mushrooms and potatoes onto the plate.  Finish the dish by drizzling balsamic reduction.

Delish Your Dish Food-ucation- Sur La Table Vegetarian Cooking Class

Hey all you Delish Your Dish-ers in the Los Angeles area!!  In July, I’m co-teaching a 2-Day Vegetarian Workshop at Sur La Table in the Farmer’s Market.

We’re going to have a blast making homemade tofu, seitan, mochi and tons of other great recipes!  Here’s the menu:

MENU

Day 1: Homemade Tofu, Seitan and Mochi - Grilled Tempeh Kebabs with a Citrus Soy Marinade over Seasonal Greens - Ice Cream Filled Mochi

Day 2: BBQ Seitan Pizza - Vegan Caesar Salad - Tofu Ravioli - Seitan Panini Sandwich - Millet Croquetteswith Avocado and Tofu Sour Cream - Vegan Orange Cream Cupcakes

Be sure to sign up online or in the store!  Can’t wait to see you all there!!

“Fiesta Fusion Tacos”- Vegan Fusion Tacos with Cabbage and Cilantro Slaw

It’s Cinco de Mayo!!  I can’t think of a better way to celebrate than with some delish homemade tacos.  Now, I have yet to experience the great taco trucks that seem to have taken over LA, but the fusion tacos I made last night were muy bueno! 

The best part of making my own little taco fiesta was that I knew exactly what ingredients were going into my tacos, the produce was fresh from the local farmer’s market and it only took me about 15 minutes to whip up a healthy meal!

What You Need (Yield: 3 Tacos):

3 White Corn Tortillas (make sure they’re vegetarian)

3/4 Cup Dark Red Kidney Beans

1/2 Cup Vegan Crumbled Protein (such as Morningstar Crumbles, Soyrizo, or Tempeh)

1/2 Cup Salsa (your choice)

2/3 Cup Chopped Onions

1/2 Avocado (sliced)

For the Slaw:

2 Cups Green Cabbage (sliced into thick shreds)

1/2 Cup White Corn

1/4 Cup Packed Fresh Cilantro (chopped)

2 Tbsp. Sesame Seeds

1 Finely Chopped Scallion

2/3 Cup Rice Vinegar

Juice from 1/2 Lime

1 Tbsp. Soy Sauce

1. Prepare the slaw before getting started on the taco filling.  To do this, combine the soy sauce, rice vinegar, lime juice, scallions and cilantro into a tupperware.  Stir to combine.  Then add the white corn and cabbage to the dish.  Place the lid firmly on the tupperware and shake to let the sauce cover all of the cabbage.  Set aside, shaking it up every few minutes.

2. Then, grease a medium size pot and heat on low-medium.  Once the pan is hot, toss in the chopped onions.  Allow the onions to cook down so they are tender.  Then toss in the kidney beans and vegan protein crumbles.  Fold all the ingredients together and then add the salsa.  Mix again and allow to cook on low heat for about 5 minutes.

3. Meanwhile, heat a small skillet on medium-high heat (no greasing required).  Take one tortilla at a time and run it under water.  Shake off the excess water and toss it onto the very hot pan.  Allow to toast on both sides.  Repeat with other tortillas.

4. Next, it’s time to build your fusion tacos!  Take the tortilla and add the bean mixture, then the slaw and top it off with avocado slices.  Serve immediately.

“Rollin’ Into Summer”- Summer Rolls with Sweet Chili and Peanut Dipping Sauces

This weekend, after celebrating my sister’s birthday at brunch in Silverlake, I headed over to my favorite Asian Market in Echo Park.  I browsed through the exotic fruits, veggies, herbs and held my breath as I ran by the fish section (I’m so happy I don’t consume any of that smelly stuff).  I then made my way to the Mecca of Asian food goodies.

I spent a great deal of time roaming the aisles, then again most of the time I was trying to decipher the descriptions on all the packaging.  Thankfully, there is this one man there that always seems to help me (he knows me as the girl that never knows where anything is).  Thanks to him, I was able to fill up my basket with oodles of goodies!

What You Need (Yield: 5-7 Summer Rolls):

5-7 Rice Paper Sheets

3/4 Cup Daikon (batonnet cut- approximately 2” length)

3/4 Cup Carrots (batonnet cut)

3/4 Cup Cucumber (batonnet cut- remove seeds)

3/4 Cup Green Cabbage (chopped)

1/2 Brick Seared Extra-Firm Tofu (batonnet cut)

1/2 Cup Cooked Shitake Mushrooms

2/3 Cup Bean Thread (cooked and set aside)

1/4 Cup Chopped Peanuts (optional)

Toasted Sesame Seeds (to taste)

Sweet Chili Sauce (for dipping)

Peanut Sauce (recipe follows)

1. Prepare all of your vegetables, tofu, bean thread, peanuts and sauces and arrange in an “assembly line” fashion.

2. Heat about 1/2 cup of water in the microwave or on the stove (just so the water is warm- not boiling).  Pour the water into a shallow pan that is big enough to soak the rice paper.

3. Next, place one sheet of rice paper into the dish.  Allow to soak just enough that it becomes clear and soft (don’t allow to soak too long).  Remove the paper from water and let the water drip off.  Place the paper onto a plate and begin to add ingredients.  Be sure to arrange the filling on one side of the paper so that you’re able to roll it, “burrito style”.

4. The rice paper will begin to get sticky pretty quickly, so you need to move fast.  Once you’ve rolled up your summer rolls, cut them in half and serve with the dipping sauces (feel free to add a little sauce inside the roll- but just remember it might cause the roll to get mushy).

Peanut Sauce:

1/4 Cup Rice Vinegar

2 Tbsp. Soy Sauce

1 Tbsp. Peanut Butter

1 Tbsp. Toasted Sesame Seeds

1. Combine ingredients in small mixing bowl.  Mix well.

“Why So SEARious?”- Sweet Shitake Stir-fry with Seared Tofu

On Friday I had posted a recipe for the Daikon and Cucumber salad which used a marinade of rice vinegar, soy sauce, brown rice syrup and scallions.  In an effort to use up any extras in my fridge, I created this stir-fry using up the extra marinade from the salad.  The Shitake Mushrooms were sweet and absolutely delicious!

What You Need (Yield: 2 Servings):

6-8 Shitake Mushrooms (cleaned and patted dry)

1 Cup Green Cabbage

3 Small Zucchini (sliced the bias)

1 Small Onion (sliced)

1/2 Package Extra Firm Tofu (drained and cut in batonnet cuts)

1/4 Cup Toasted Almonds or Peanuts (rough chop)

Scallions (for garnish)

Toasted Sesame Seeds (for garnish)

1/2-3/4 Cup Marinade

1. Grease a small skillet and heat on medium.  Once the pan is hot, toss in the mushrooms and about 1/4 Cup of the marinade.  Bring the liquid to a boil, then reduce to a simmer.  Once the liquid has reduced, cover the pan with a lid and allow the mushrooms to steam until tender.  Then remove from pan and set aside.

2. Meanwhile, grease a large pan and set on medium heat.  Toss in the onions once the pan is heated.  Cook the onions until tender, then toss in the zucchini.  Allow the zucchini to cook until tender.  Next, toss in the cabbage and the remainder of the marinade.  Place a lid on top of the pan and allow the cabbage to cook down slightly (don’t over cook it- you still want it to have a crunch).

3. Then, re-grease the small skillet and set on high heat.  Once the pan is hot, toss in the tofu and allow the tofu to sear on all sides.  Then, combine the mushrooms, tofu and stir-fry on a plate and serve.  Garnish with scallions and toasted sesame seeds.

“Got Kind on the Mind”- Sweet and Tangy Daikon and Cucumber Salad with Seared Tofu

I’ve been searching high and low for Alicia Silverstone’s book, “The Kind Diet.”  I have been to numerous bookstores and searched libraries and came up with nothing!  Thankfully, a friend of mine was kind enough to lend me the book and since then, I haven’t been able to put it down.

There are so many great ideas and recipes in this book that have really inspired me to change a few things in my diet.  Many of the recipes use a bunch of ingredients I’ve never worked with before.  This week I started experimenting.  I went to the Santa Monica Farmer’s Market on Wednesday and loaded up on fresh veggies that I had read about in the book.  I created this recipe last night on the fly.  I hope you enjoy!

What You Need (Yield: 2 Servings):

3/4 Cup Thinly Sliced Daikon (peel the daikon and slice with mandolin)

3/4 Cup Thinly Sliced Cucumber

1/2 Cup Rice Vinegar

1 1/2 Tbsp. Brown Rice Syrup

1 1/2 Tbsp. Low-Sodium Soy Sauce

1 Tbsp. Toasted Sesame Seeds

1 Tbsp. Finely Chopped Scallions

1/2 Brick of Extra-Firm Tofu (drained and cut into batonnet cuts)

1. Combine the rice vinegar, soy sauce and brown rice syrup in a medium sized storage container or bowl.  Mix well and taste.  Add more brown rice syrup to sweeten. 

2. Next, toss in the cucumber, daikon, scallions and sesame seeds.  Carefully mix the ingredients together.  Make sure the liquid is just covering the veggies.  Place the lid on the container or cover the bowl with plastic wrap and set it in the fridge.  Allow the salad to marinate for at least an hour.

3. Meanwhile, heat a small skillet on medium-high heat.  Grease with PAM or Olive Oil.  Toss the tofu into the skillet and allow to sear on all sides.  To add a little flavor, drizzle a little of the liquid from the salad into the skillet.  After the tofu has seared on all sides.  Remove from pan and allow to cool.

4. To serve: place 1-2 tofu “sticks” on the place.  Place the daikon and cucumber salad on top of the tofu.  Sprinkle with extra sesame seeds and scallions.  Serve chilled.

“Marie, The Baguettes, Hurry Up!”- Homemade Fennel Seed and Parmesan Baguette

Last week I posted a delish veggie soup that accompanied my fresh baked bread.  Of course, I lost track of time and realized that I had not posted the recipe for the baguette.  So, for all of you in the mood to make your house smell like a lovely bakery, be sure to bake up one of these baguettes!

For this recipe, I simply “spiced up” a baguette recipe that I use quite often at work.

What You Need (Yields 1 Baguette):

1 Tbsp. Active Dry Yeast

 1 1/2 Cup Warm Water (110-115 degrees)

4 Cups Sifted Flour

1 Tbsp. Sugar

1 Tsp. Kosher Salt

1 Tsp. Onion Salt

Egg Whites for Glazing

Fennel Seed (optional- or I like to use Rosemary)

Grated Parmesan Cheese (to taste)

Heat oven to 400 degrees.

1. Dissolve the yeast in the water.  Then, sift the dry ingredients and stir them into the yeast mixture (this includes the fennel seeds and parmesan).  Next, work the dough with your hands until all the flour is absorbed.  Knead the dough until smooth and elastic, about 5 minutes.  Then, place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled in size. (Suggestion: keep a pot of boiling water on the stove and place your dough bowl near it- it helps activate the yeast).

2. Remove the dough from the bowl and punch it down.  Divide the dough and shape it into long narrow loaves.  Place the loaves on parchment paper or a silpat and onto a cookie sheet.  Cover with plastic wrap and allow to rise again.

3. Brush the top of the loaves with egg whites and sprinkle more fennel seeds on top.  Place into the pre-heated oven for about 35 minutes.  At 30 minutes, brush the loaves with egg whites again.

Can you guess the movie quote used in today’s recipe name?