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| So, this was a variation on a seitan recipe for a "steak" type base. The steaks themselves turned out rather flavorless...kinda like meat, really, so...points for authenticity? Anyway, I boosted the flavor by sauteing them in a "not-beef" broth reduction with red wine, minced garlic, finely-chopped onion shallots, shiitakes, creminis, tamari and vegan worcestershire sauce. The result was very palatable, if a tad...meat-like. |
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| What is steak without potatoes, right? These are banana fingerlings and baby blues from our garden this summer, with half a medium white onion, some garlic, savory, and tarragon (because, as I discovered, I was out of rosemary). |
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| Served the whole lot up with some organic green beans, steamed. It should be noted that variations of water-sauteing were used in pretty much all recipes here. Flavor is not impacted, if one adds seasonings. |
I did, however, make some tequila-lime-agave "shrimp" tacos...
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| Look for these in your fridge or freezer section for those die-hard seafood fans in your life. Sophie's prawns are passable, but their breaded "fish" fillets are much more convincing. |
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| The prawns, after two hours marinating in a tequila-lime-agave sauce with spices. I threw together a batch of my blackening spice, and tossed it in with the marinade. Really livened things up. The base for the sauce was juice of one lime, a shot of tequila, a half tablespoon of agave syrup. Then I added two fresh cloves of garlic, minced red onion, chopped green onion, and blackening spice. |
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| I wasn't feeling like making my own soft shells. These whole wheat ones were a pretty good pick - locally made, too. |
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| Chipotle black frijoles. So, this was a can of black beans, rinsed and drained; one small white onion, chopped; two mid-size cloves of garlic, minced; half to 3/4 cup of water, and half a can of chipotle peppers in mole sauce. Toss the whole lot into a Blendtec or food processor, pulse until smooth, and simmer over low-medium heat until thickened. May not look like much in the photo, but it is packed with flavor. And definitely not for the heat-intolerant - this stuff will cure what ails you! |
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| Clockwise from left, the players: Heirloom pico de gallo, shredded red leaf lettuce, lime wedges, and avocado. |
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| The finished plate: Chipotle frijoles and spiced couscous (I ran out of time to make rice) with pico, and shrimp taco with all the fixings. |
As for the B.L.A.T., eh...I ended up veganizing a "carne con chili" recipe I found featured on the New York Times' website, instead:
http://www.nytimes.com/2015/01/28/dining/texas-chili-makes-a-welcome-guest.html?ref=dining
I blame the cold snap for the sudden substitution. But it was DELICIOUS. My changes and additions are listed, first:
Cook up a cup of brown rice and set aside (I like it steamed - better texture).
1-2 pkgs Gardein Beefless Tips
1 can black beans, drained and rinsed
1 teaspoon smoked paprika
1 heaping tablespoon whole cumin seed
1 heaping tablespoon whole coriander
1 large white onion, finely chopped
1 can (or 3 large ripe) diced tomatoes
3-4 cloves garlic
2-3 jalapenos, sliced, seeds in (or not, if you don't like it that spicy)
3 tablespoons cocoa powder or 1/3 of a standard bar of plain, DARK chocolate
1 12oz. can or bottle of beer of choice...I used some home-brewed amber that I have bottled, and would recommend a beer on the brown/dark end of the spectrum, for this recipe.
1-2 tablespoons chili powder (I used ancho)
1/4 to 1/3 cup masa or corn flour
3-4 whole dried chilies of choice (I used colorado)
1/2 bunch fresh cilantro, chopped (garnish)
Toast the cumin and coriander in a dry skillet until fragrant. Crush with a mortar and pestle, set aside.
"Brown" the beefless tips in the largest skillet you have with olive oil (and a concentrated beefless broth, if you have access to such a thing) until cooked through. Remove from pan and set aside, but leave the liquid.
Add to the pan black beans, garlic, onion, toasted spices, jalapenos, chili powder, and paprika. Turn until well until all is well-mixed. Put the beefless tips back in, and add the masa; turn to coat everything. Now, add the tomatoes, beer, and chocolate. Turn everything again until fully incorporated, then toss the whole chilies in and gently cover in the sauce. Simmer until the chilies are tender and breaking up.
Serve in big bowls with a generous helping of cilantro, a squeeze of fresh lime juice (if desired), and some of this cornbread:
http://food52.com/recipes/31697-no-fuss-vegan-cornbread
Photos of these recipes will follow, just as soon as I can make more...it didn't last ;)
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