Al Dente

Grilled Portobello Mushroom

Let's be honest here: Memorial Day marks the official start of Outdoor Grill Season. For vegetarians and vegans alike there are a great many options available for your summer long enjoyment. The patty options run from the frozen variety like Boca Burgers and Gardenburger to the mix variety such as Fantastic Foods' Nature's Burger. While the 'hot dog' variety run the gambit—many of which have the same taste and texture as the real thing. I'm not going to lie, I've been known to eat a faux dog when the craving hits.

For me, however, being a Vegan isn't all about faking meat—it's about enjoying the myriad of other options that Mama Nature has provided us.

Right. That's all well and good, and your friends probably love your cous cous salad, but sometimes a girl just wants her some finger food. You know, the kind of food that comes with condiments like tomatoes, pickles, sliced onion, and mustard.

For that I turn to my home-grown Grilled Portobello Mushroom Sandwich. Don't worry that this recipe is not exact, you know how many pickles you like on your burger, I can't dictate that for you. Though, if I may be so bold, we all know the answer is 6, and they must be dill.

Grilled Portobello Mushroom

Supplies:
A working grill
Turning apparatus
The spice mix below
Family and friends to share in the festivities
Preferably good weather

Spice Mix
Ingredients:
1-1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

Directions:
1. Combine all spices well, and store in an air-tight container.

Grilled Portobello Mushroom

Ingredients:
1 Hamburger Bun per person
Spice Mix (directions above)
Olive Oil
Portobello mushrooms—bigger than the size of your bun as it will cook down
Desired condiments

Directions:
1. Wash mushroom caps well.

2. Slice off bottom of stem so that the mushroom lays flat.

3. Brush or rub olive oil over the mushroom, coating both sides.

4. Rub in (or sprinkle) spice on both sides to taste.

5. Grill over a medium heat turning occasionally until the mushroom is tender throughout.

6. Remove from grill and serve with exactly six dill pickle slices and other condiments as desired.

Serves: 1 person per mushroom.

Cooking tip:
When sharing the grill with meat, I put down a layer of tinfoil that I then cook on top of. You don't get the same smokey flavor, but it's better than getting the meaty flavor. Optionally, you can just hit the grill first, so there are no meat remnants left over from the hamburger right before your mushroom.

Enjoy the juices as the run down your chin, and the shocked! reaction of all of your meat-atarian friends as they wrap their minds around the fact that you're eating something on a hamburger bun that isn't a hamburger.

Happy Grill Season, attack it with passion and vegan-ism!

--Amanda Luthy

Asparagus Garlic Mashed Potatoes

There are a few vegetables in this world that if I was told I could never eat ever again I would probably cry. For a select few I would definitely throw a temper tantrum. Asparagus heads up that list for me, and not just alphabetically. I firmly believe most things can be made better by adding asparagus. And mashed potatoes are certainly not exempt.

For dinner this evening I whipped up a little culinary delight.

Asparagus Garlic Mashed Potatoes

Ingredients:
1 pound fingerling potatoes, diced
1 Tablespoon olive oil
1 clove garlic, minced
2 medium sized shallots, thinly sliced
1/2 pound asparagus, chopped into 1/2" pieces
1/4 cup water
2 Tablespoons Earth Balance butter
1/4 cup almond milk
1 Tablespoon fresh tarragon leaves
Fresh cracked pepper
Rosemary Salt

Instructions:

1. Dice and boil potatoes, add a pinch of Rosemary Salt

2. In a pan lightly sauté garlic, shallots, and asparagus with a pinch or two or Rosemary Salt

3. Caramelize pan by adding water to pan. Stir well, then reduce heat. Cover and allow water to boil down while steaming the asparagus.

4. Drain potatoes and mash well, adding almond milk and butter substitute.

5. Mix in asparagus mixture (straining out any remaining water).

6. Add tarragon and fresh cracked pepper to taste.

7. Adjust almond milk and butter substitute to achieve desired consistency.

8. Serve warm.

Serves: 4-6

Cooking tip:
Rosemary Salt adds just a hint a rosemary flavor. To make rosemary salt combine 2 parts sea salt with 1 part dried rosemary. Use in everything.

--Amanda Luthy

Ginormous Mini-Cupcakes

Ok, let's start with the obvious question: Is this really necessary? Answer: No, no it's not, but that doesn't mean it's not fun.

Now to the more obvious question: What on Earth am I talking about? Why, The Wilton Multi-cavity Mini-cupcake pan, of course. 

I got my paws on one of these bad boys and just had to give it a spin. Since I don't believe in using box mixes, and I haven't had a chance to cook any desserts from my current favorite Vegan cookbook, Vegan with a Vengeance by Isa Moskowitz (of Post Punk Kitchen fame), I decided it was a great opportunity to do both. I went with Isa's Lemon Gem Cupcakes (p 228). The recipe said it made a dozen, but eyeing the shear size of those cupcakes (and the fact that I was going to have to make more than four finalized cupcakes) I wisely decided to double the batch. As it turns out, I should have more than doubled the recipe. I ended up with only 6 cupcakes!

When I set out to use this pan I was more than a little excited, I mean, really? Ginormous double cupcakes? This was bound to rock!

Enter the first pain point: This pan is supposed to be non-stick. So will someone please tell me why I had to butter and flour the thing (per the directions)?? The first batch I did as I was ordered, the second I didn't. There was some residual butter/flour, so it probably took care of the sticking, but I really felt it was overkill.

Pain point number 2: Does anyone ever really make just 4 cupcakes in a go? My typical MO is to use the pan, take out the cupcakes and bake the next round. This should have worked, but the directions told me to let the cupcakes cool in the pan for 20 minutes before removing. My oven cooled down before I could get the next batch in. You'd really have to have at least two of these pans to optimize you're cooking time.

These annoyances aside, the pan did produce some good looking cupcakes! Tragically, they were devoured before photographic evidence could mark the occasion.

One thing to note: We had to cut these in half, since they were just too much cupcake for one person. Keep that in mind when serving to minors, or children you don't want too hyped up on sugar, or adults you don't want too hyped up on sugar. Ok, just keep it in mind.

And, in case you're wondering: I'm totally using that recipe again. Isa Moskowitz really knows what she's talking about.

--Amanda Luthy

Lying to Your Tongue

A year has just ended, and with it comes the lists. Have you noticed that people make lists for everything? Things which should have lists, and things which should never be put in lists. Things which everyone cares about, and things which no one cares about. I'm going to add to the lists of lists which you get to read.

But, you're in luck! This list is not a count down (or up). No "top 100 vegan deliciousnesses of 2008" no "best 10 vegan cheeses" (hmm... I'm thinking these might be a good idea anyway...). No! Today's list is more of a collection. A collection of vegan (mostly) cooking substitutes that I enjoy. As a disclaimer, I haven't done a taste test of every vegan product out there, these are just some that I've found, have been found for me, or have just simply found me.

• Earth Balance Organic Natural Buttery Spread—I can't say too much good about this stuff. To be honest, I probably have an unnatural obsession with it. Too many years of "off tasting" vegan butter substitutes and nasty margarine, this hits the impossibly high mark of actually managing to taste like butter. I haven't tried every variety, but, yeah. This just works.
• Pacific Almond Milk—My preferred milk replacer, I've found that almond milk just has a better flavor than soy or rice milk. But, maybe that's just me.
• Soy, Rice, or Almond Milk, pre-packaged in 8 oz containers—Ok, you caught me, I can't remember the brand, but, the point is: pre-packaged 8 oz containers are ideal for cooking. When cooking at a friend's place I usually grab one or two of these, thus minimizing the potential disaster that transporting an opened container of 'milk' half-way across the city holds.
• Ener-G Egg Replacer—With a super subtle name and packaging that must have been cutting edge in the 70s, this product seems to get overlooked a lot. Best in baking, Ener-G shares no actually nutritional values with actual eggs, but don't go trying to make scrambled Egg Replacer. Also, not good in quiche. Egg Replacer does the job, but occasionally requires a bit of experimenting to get it just right.
• Wildwood Extra Firm Tofu—Scrambled tofu anyone? Wildwood has a great line of tofu products, and their extra firm is very much just. I'm quite picky with my tofu, so any brand that gets my stamp of approval, let's just say, gold star.
• Field Roast Sausages—These have a nice texture, and cook up great. My personal favorite: Smoked Apple Sage. The Mexican Chipotle have won over the extreme approval of my friends who like to sear off their taste buds. Best possible plug, carnivore approval came in the form of: "Awesome! You brought the good stuff!" As a side note, I was actually introduced to these sausages by a meat eater. Yup, thumbs up across the board.
• Follow Your Heart Vegenaise—The savior of all vegan potato salads everywhere, Vegenasie passes my father's strict taste test—if he can detect that something isn't quite right with the dish, it's not going in his mouth. Reports from my mother indicate that they're off of normal mayonnaise for good (and, for their health).
• Vegan Gourmet Melty Cheeses—These melt ok at high temperatures, and manage to taste like cheese when melted or in small quantities. Too much of these cheeses un-melted, and they do kind of get off putting. Cooks up quite nicely in homemade pizza.
• Tofutti Better Than Cream Cheese—They're pretty serious about this. After years of missing cream cheese in my life, Tofutti has managed to bring it back! This is seldom out of stock in my fridge.
• Tofutti Better Than Sour Cream—Appearing for the second time on my list, Tofutti is clearly doing something right. Look for Sour Supreme to use in your Sunday Sports Game dips.
• Galaxy Vegan Grated Topping—Rice or Soy, this stuff makes your Italian food Italian! Very Yummy.
• Turtle Mountain So Delicious—No food list is complete without at least one guilty pleasure. Turtle Mountain happens to make mine. And they call it "Cherry Nirvana." And, so do I, my friends, so do I.

As promised a collection, nay, hodgepodge, of vegan replacements that I enjoy. I'm always looking to add to my repertoire, so tell me what makes up your off-the-cuff must-haves?

--Amanda Luthy

Orange and Clove Pomander

It's December. Snow has turned downtown Seattle into a deserted winter wonderland, and those of us transplanted from cooler climbs are settling in for a day of reminiscing and storytelling.

There's something about the first snow fly that signals the official start of the holiday season and brings out the giddy five year old in me; and, there's something about feeling five that gives me permission to break out the paste and craft scissors.

This simple craft project requires nearly no supplies and is just as fun to make as a kid as an adult. Today, kids (young and old, alike), we'll be making pomanders. A 'pomander' is, essentially, something that you hang to make things smell nice. You can customize them simply and easily by changing up the ribbon or string you use to hang them, or using different fruits. An additional benefit: They make awesome gifts! You don't even have to wrap it, just slip it in a nice satchel and voila—instant wrapping.

Orange and Clove Pomander

Ingredients:

1 orange
Dried whole cloves
Decorative ribbon or string

Instructions:

1. When selecting an orange (or other fruit) try to find one that doesn't have a thick skin. Fruit where the skin and fruit are easily separated (e.g. clementines) are less desirable mostly for aesthetic reasons.

2. Wash off fruit.

3. Center your length of string at the top of the fruit, wrap around to the bottom, and then, crossing the strings to lock them, give the fruit a half turn and wrap the ribbon back up to the top of the fruit. Tie off.

4. Take a dried clove an press it, stem first, into the fruit—avoiding the ribbon, and puncturing the skin—until the bud is resting on the rind. Place the next clove close to the first and repeat.

5. Continue this process until the fruit is covered with cloves.

6. Spiff up your pomander with different ribbons, bows, and other accessories.

7. Hang and enjoy the scent of fresh citrus and clove.

Tips:

1. Place fresh fruit some place warm until it dries, then the pomander can continue to be used indefinitely. You can even toss one in your sock drawer to make it smell nice and keep moths away.

2. Experiment with different fruits for varying scents.

--Amanda Luthy

Purple Potatoes and Fennel

They say you should never shop whilst hungry. On the surface this seems like a good idea. However, I find my planned shopping trips generally yield boring dinners. Instead I like to shop while hungry, and even better if I'm in an experimental mood. As I stood in produce department a few nights ago looking at all the delicious veggies stretching out before me, I decided it was time to try cooking fennel.

Purple Potatoes and Fennel

Ingredients: 1 large fennel bulb (sometimes called anise) with fronds
1 medium red onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
3/4 pound purple potatoes sliced into 1/4-inch-thick rounds
1/4 pound assorted fingerlings or red potatoes sliced into 1/4-inch-thick rounds
1/2 cup water or vegan bullion or vegetable broth

Directions: 
Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes.

Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds and adjust seasoning before serving.

Original recipe: epicurious.com, February 2006

 

Cooking tips:
1. Did you know that "fronds" are the little leaf thingies? Oh. Well, I didn't. If you wash your fennel right before preparation, be sure to let the fronds air out a bit so they look prettier in presentation.

2. You'll want to watch the potatoes so they don't get too soft, unless you want a tasty dish of mashed potatoes and fennel.

Vegan tip:
If you've never used store bought vegetable broth I'd recommend taste testing a few different types before using any in a recipe, as some brands simply taste better than others. Personally, I'm a fan of bullion cubes as they take up a great deal less shelf space, and last eternally.

-- Amanda Luthy

Still Pumpkin Season

Halloween is over and done with. We've left Thanksgiving as dim headlights in our rear-view mirrors. And, for many, thoughts of pumpkins fade along with both holidays. I say "no more!" Pumpkins are a delightful squash, and are in season in North America from September though March. Pumpkin season isn't over, nay, it's in full swing!

After that assertion, the least I could do is share with you this delightful family tradition my mother started years ago—Stuffed Pumpkin. Totally vegan, and sweetly unexpected, this delightfully Autumn-inspired recipe makes for a fun and unique center piece.

While you can stuff your pumpkin with pretty much any stuffing recipe you have, I go back to this one time and time again. Probably the most important step in this whole process is choosing your pumpkin. While looks are very important, you want a scrumptious main course, as well. I recommend either a green/cream pumpkin, or a sugar (pie) pumpkin. Really, your best option is to pay a visit to your local farmers' market and get a recommendation, especially for your first time out the gate. Do your absolute best to avoid a Jack-o-Lantern pumpkin—they just don't have the full flavor you want.

Wide Rice Stuffed Pumpkin

Ingredients:
1 Medium sized pumpkin (or 2 good sized sugar (pie) pumpkins)
2 cups wild rice blend
1 Tablespoon olive oil
1 pounds mushrooms, chopped
1 medium red onion, chopped
2 cups vegan "cream" of mushroom soup
2 Tablespoons vegan butter substitute (add more for a richer buttery flavor)
1/4 cup dark brown sugar
1/2 cup dried cranberries (crasins)
1/2 cup nuts of your choice, chopped (optional)

Directions:
1. Prepare the pumpkin by cutting off the top, and removing the seeds.
2. Cook the rice according to the package (I often toss in a bullion cube for more flavor).
3. Plump the crasins by soaking in warm water for 30 minutes.
4. Lightly sauté onions and mushrooms in the olive oil.
5. After the rice is finished cooking combine all ingredients in a large mixing bowl.
6. Fill pumpkin with stuffing.
7. Rub some butter on the outside to give the pumpkin a nice crispy sheen.
8. Place in a 2 or 3" deep glass casserole dish.
9. Bake for 3-4 hours in a 350 degree oven. Your pumpkin is done baking when you insert a fork near the base and the juices run clear. If you use a smaller pumpkin, start watching at about the 2 hour mark to make sure you don't over bake.
10. Remove from oven, and serve.

To enjoy your stuffed pumpkin be sure to serve up not only the stuffing, but also the meat of the squash.

Serves: 8

Vegan Tip:
I like to pre-make a powdered "cream of whatever" soup which is easy to mix up and use in recipes, especially since I've never managed to find any boxed or canned.

Vegan Cream of Something Soup

Ingredients:
2 cups powdered soy or rice milk
3/4 cup cornstarch
1/4 cup instant vegetable bouillon
2 Tablespoons dried onion flakes
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper

Directions:
Combine dry ingredients and store in an airtight container.
To make equivalent of 1 can of soup, combine:
1/3 cup soup mix
1-1/4 cups water

Bring to boil, stirring constantly until thickened. Makes equivalent of 1 can.

Makes equivalent of 9 cans of soup

This is a great cream soup base for just about any cream soup you'll want to make, and the powdered mixture is easy to make ahead and store.

So this Pumpkin Season skip the standby meat substitutes, pass on the bagged iceberg lettuce salad (uh, thanks?), and show up to your potluck parties bearing a curiosity that will delight the young'uns—and your tummy.

--Amanda Luthy

Mushroom and Wild Rice Comfort Soup

Autumn has settled damply upon the Pacific Northwest like a damp towel of dampness with the perma-mist that isn't remotely rain and definitely isn't the temperateness of Summer that we jealously try to hide from the rest of the world.

This can mean just one thing for food lovers: it's time for comfort food! And, what better comfort food than soup?

I found this recipe years ago, and, while I'm sure I've altered it to the point of no return (including the blatant veganization), credit goes to Martha Stewart Living for the initial recipe.

Mushroom and Wild Rice Soup

Ingredients:
3/4 cup wild rice blend
3 teaspoon olive oil
1-1/4 pounds assorted mushrooms, such as button, cremini, and portobello, chopped into bite-size pieces
Freshly ground pepper
1 Tablespoon vegan butter substitute (I prefer Earth Balance)
3 leeks (white and pale-green parts only) quartered lengthwise and thinly sliced
1/2 cup sherry or Madeira
3 Tablespoon soy sauce
6 cups homemade or canned/boxed vegetable stock
2 Tablespoon vegan heavy cream
1 Tablespoon finely chopped fresh flat-leaf parsley

Directions:
1. In a small saucepan, bring 1-1/2 cups water to a boil. Add wild rice. Cover; reduce heat to medium-low. cook until tender 45-50 minutes. Drain; set aside.

2. In a large saucepan, heat the oil over medium-high heat. Add mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Cook half at a time, if needs be.

3. Reduce heat to medium-low. Melt "butter;" add leeks. Cook, stirring, until softened, about 5 minutes. Add sherry and soy sauce; cook 1 minute more.

4. Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, "cream," and parsley; adjust seasoning and serve.

Original recipe: Martha Stewart, Martha Stewart Living, September 2003

Vegan Tip:
If you can't find any vegan heavy cream at your local Food-Mart it's actually quite simple to make yourself.
1/2 pound extra firm tofu
1 cup soy / rice / almond / hazelnut milk
1 teaspoon vanilla extract

Crumple tofu into blender, add almond milk and vanilla and blend until smooth. Uh, wise to not use a mixer here, unless you want an excuse to deep clean your kitchen. This will make much much much more heavy cream than you need for this recipe. Stores for 1-2 weeks refrigerated. Don't push your luck much longer than that.

--Amanda Luthy