January 2011 Archives

I have never had Beef Stroganoff because my mom raised me as a vegetarian.  I have no idea what the traditional dish should taste like but this recipe is my version of the dish my mom came up with as a vegetarian alternative.  I have settled into a routine of making it without thinking about it and it has quietly evolved over the years.  As I've been making it recently I couldn't remember if I used to put garlic in it.  I love garlic but if it was ever part of the original dish my mom created, I can't remember.  What I offer here is the version I'm making right now. 

Even if you like to eat meat, why not try this version the next time you need to feed someone who doesn't?  It's comforting, satisfying, and easy to make. 


Tofu Stroganoff Recipe

Ingredients:

1/4 cup olive oil
1 onion, chopped
1 1/2 lbs crimini or button mushrooms, sliced
1 block firm tofu
30 grinds black pepper
1 tsp dried thyme
1 tsp dried marjoram
16 oz sour cream
1/4 cup soy sauce
8 oz whole wheat egg noodles


Method:


In a large pan saute the onion on med/high heat in the olive oil until transparent.  Add the mushrooms and stir occasionally until they are slightly browned.  While the mushrooms are sauteing, boil salted water in a pot for the pasta.

Add the tofu to the saute pan along with the pepper, thyme, and marjoram.  Stir well and cook for about five minutes.  By this time your water should be boiling, add the pasta to it and cook until just tender.

Turn the heat down to low and add sour cream and soy sauce to the mushrooms and tofu and stir in well.  When you've drained your pasta add it to the saute pan and stir it all together.  Serve and eat!  But don't burn your tongue. 

 

I have never eaten a vegan burrito before in my life.  Burritos are one of those things that may as well say CHEESE in neon above them.  However, I have been wanting to make more vegan meals because having blocks of cheese around the house is not so good for me.  If it's there I will eat it.  I will snack on it at all hours.  If I'm up and there's cheese it's the best thing in the world to snack on.  Except that it isn't.  That's not the only reason, cheese is expensive.  I often tell myself that since I don't buy any meat it's okay that cheese is expensive, but that's a lame reason to buy anything.  Lastly, I have a few vegan friends and I want to have a really good collection of recipes I can make for them that will satisfy all of us.

It is hard for me to face a cheese-less burrito.  At least, it was before I made these.  The main thing is to make some chimichurri sauce.  It adds such fantastic flavor and the tanginess completely makes me forget that there is anything else I could want in it.  If you don't normally eat vegan I suggest you give these a try.  You can easily halve the recipe if you don't like making large quantities.  I froze most of mine so I can grab a quick healthy lunch when I haven't got time to cook. 




Vegan Black Bean and Winter Squash Burrito
makes 8 burritos

Ingredients:

2 cups black beans (cooked)
2 cups winter squash (mashed)
1 tsp ground cumin
1/2 tsp salt
2 cups Mexican style rice
1/2 cup chimichurri sauce
8 flour tortillas


Method:

Mix together the black beans, winter squash, cumin, and salt in a medium sized bowl. 

Most chimichurri sauce has either a little or a lot of parsley, many have cilantro in varying amounts, and a few even have oregano or other curious herbs.  This chimichurri sauce is the closest I could come to recreating one from memory that I had at a catered birthday party which then haunted me for weeks; it has more cilantro than parsley and no other green herbs.
 

This bright tart sauce is an excellent foil for beans and rice, which is how I like to eat it, but is most commonly used to accompany meat such as steak.  I plan to try it brush on grilled vegetables and as a marinade for tofu. 



Chimichurri Sauce

Ingredients:

1 cup cilantro, finely minced
1/4 cup parsley, finely minced
2 garlic cloves, finely minced
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 tsp ground cumin
1/2 tsp salt
1/4 small red onion very finely diced  

Method:

Combine all ingredients in a jar or a dressing bottle and shake well.  That's it. 

Alternatively you can make a slightly creamier version by using an immersion blender.  Blend everything but the onion together.  Once it has achieved a creamy texture add the onion and shake well before using to make sure the onion is evenly distributed.

 


Recipe notes:  don't double this unless you think you can use it fairly quickly.  The pretty bright green will darken, as it has in my photograph, by the next day.  Fresh herb dressings are best used within a couple of days.  If you like things spicy you can add a tsp of crushed red pepper or a pinch of ground cayenne.

This recipe is gluten free only if your vinegar is specifically gluten free.
This recipe is vegan.

Last year I learned to make Mexican style rice from a cookbook called "The Vegtetarian Table; Mexico" by Victoria Wise.  Since then I have adapted it and this summer I managed to freeze a few batches of the tomato puree that goes into to make it easier to make on a whim.  It's easy to adapt this to your own tastes by omitting the cilantro, for example, or making it spicier. 

One of the main things I changed with this recipe is the method for cooking the rice.  I tried it Wise's way a few times but I dislike the results when rinsing the rice first so I simply make my rice the way I've been making rice for twenty years now except for the one step of adding the puree to the rice before the water.

This Mexican style rice is very clean tasting, unmuddled by too much oil, salt, or any lard, yet it has full flavor and is satisfying to eat with just a little chimichurri sauce.


This picture was taken before adding the cilantro- it's very good this way too but I can't get enough cilantro so I prefer adding it in.  Plus-green is pretty!


Mexican Style Rice

Ingredients:

2 med sized tomatoes
1/2 yellow onion
1 jalapeno pepper (can use a whole pickled one if you don't have fresh)
1 garlic clove
1/2 tsp salt
1 cup long grain Basmati rice
1 Tbsp olive oil
2 cups water or broth
1 bunch cilantro, minced


Method:

In a food processor puree the tomatoes, onion, pepper, garlic, and salt until completely smooth.

In a medium sauce pan heat up the olive oil on medium high heat and add the rice to it.  Stir the rice continually for a few minutes until you see the grains turning a little white (don't let them brown!), then add the puree and keep stirring so it doesn't stick to the bottom of the pan.  When most of the liquid is absorbed into the rice, add the water. 

Turn the heat up to high until the water reaches a boil then turn it down to a simmer (low heat), cover, and let it cook for 20 minutes. 

Remove the lid and if all the liquid has been absorbed* remove from the heat.  Add the minced cilantro and fluff the rice with a fork.