Better-Than-Tuna Salad - Vegan Month of Food

Poesy and Plate
 Vegan Month of Food  2014

(check out the hundreds of VeganMoFo blogs HERE)
My goal: cook and blog about vegan food 20 times
  during the month of September. 
My theme: words and food

One, two, three, four, five
Once I caught a fish alive.
Six, seven, eight, nine, ten
Then I let it go again.
Why did I let it go?
Because it bit my finger so.
Which finger did it bite?
The little finger on the right.

Great little jump-rope thyme for vegans and other fish lovers. Great recipe for EVERYONE! We could not believe how good this is…..actually BETTER than tuna fish salad. It’s natural to crave salt and fat no matter what we eat, and this simple recipe provides both. Don’t be shy with the mayo and be sure to include the celery seeds. (secret ingredient)

A reasonable explanation to avoid eating tuna – please consider all the annual bycatch that is killed when tuna longline fishing occurs. That’s hundreds of thousands of dolphins annually, hundreds of thousands of sharks annually and hundreds of thousands of turtles annually that are carelessly killed just because we want to eat tuna. Don't forget about the hundreds of thousands of albatrosses annually that are also 'non targeted kills.' I don't want to be a part of that ugliness anymore.  Just give the amazing chickpea a chance. You might be surprised – we were. 

No Tuna Tuna Salad (adapted from Colleen Patrick Godreau)
2 15 ounce cans chickpeas, drained and rinsed
1/2 - 3/4 C mayo (Veganaise is the all time best)
1 medium size red bell pepper, minced
2 carrots, peeled and minced or shredded
2 celery stalks, minced
2 T fresh parsley
1 C chopped walnut
1 t celery seed (my addition, and oh so good)
salt
pepper

Here's what you do:
Grind the chickpeas in a food processor until somewhere between whole beans but not  mush. Think small flakes. Use the pulse button. Pour chickpeas in a large bowl. Add the remaining ingredients - adjusting for taste. Salt and pepper at the end. 

Warm Lentil Salad

V is for Variety and P is for Puy 

Welcome to the Vegan Month of Food (VeganMoFo)  I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!

Have you discovered the French lentil, also called Le Puy?  I found them at the local health food store and I’m thrilled! They have the most beautiful blue-green color and a really gorgeous dark swirl running through them. They take longer to cook than the more common brown or green lentil and what’s really special about them is that they retain their shape. You are left with a great toothy bite and chewy feel - perfect for salads.  And with 30% of their  calories from protein, you can’t beat them! Lentils are super high in daily iron and they help lower cholesterol. They are loaded with vitamins and minerals, like folate and magnesium, plus - they are super cheap! Love your body - Eat lentils! 

This salad is perfection! If you like lentils, you will LOVE this! And if you are a Dijon lover - you MUST make this! I do suggest serving it with something plain because the dressing is really tangy and tart. I shredded a yellow squash and a carrot and I chose not to dress them, which was perfect. A side of rice or beans would work as would a simple green salad, but again, I suggest that you don't over dress it. 

Here’s what you need for 4 servings: 

¾ C French lentils

1 bay leaf

1 ½ C vegetable stock or water with some vegetable bouillon

1 T olive oil

1 onion, diced

1-2 carrots, diced

1-2 celery, diced

4-5 sun dried tomatoes, diced

2 T red wine vinegar

1 T Dijon

Here’s what you do:

Rinse and sort the lentils. Simmer them with the bay leaf in the vegetable stock for about 40 minutes. Drain the excess water.

In the meantime, sauté the onion, carrot and celery until soft and starting to get some color. Add the sun dried tomatoes. Set aside.

Whisk together the red wine vinegar and Dijon. Combine everything gently and enjoy! Best served warm. 

(printable recipe) 

Potato Asparagus Stack

Russet potatoes. Fresh asparagus. Olive oil. Tarragon. Dijon. What’s not to love? Plus it’s pretty on a plate. Honestly, good enough for company!  If you don’t happen to have marjoram, try some dried coriander. Either one will give the dressing the desired lemony punch you are looking for.  Inspired by www.vegan4one.com

Here’s what you need:

2 large russet potatoes, peeled and sliced lengthwise

1 pound asparagus, trimmed

3-4 T lemon juice

½  C olive oil

1 t tarragon

1 t Dijon mustard

1 t marjoram

Here’s what you do:

Peel and slice the potatoes. Drop them in boiling water and simmer for about 3-4 minutes. Remove them from the water and toss them in some olive oil, salt and pepper. Roast them in a 425 degree oven to your liking. I turned my over a few times, and gave them a quick blast under the broiler at the end. Plan on about 15 minutes.

Cut the asparagus in half, toss in olive oil, salt and pepper. Roast in the same oven, but for much less time.

Make the dressing by whisking together the lemon juice, olive oil, tarragon and marjoram.

Stack it all together and drizzle with the dressing. 

(printablerecipe)

And if you're not sick of asparagus yet this year (and who ever gets sick of asparagus?) you might also like these recipes: 

Linguine with  Chicken, Asparagus and Raspberry Vinaigrette 

Veggie Salad Nicoise 

Dijon, Orange and Dill Dressing

 Google reader is going to be retired as of July 1st. If you currently view Tracy's Living Cookbook in the reader and would like to continue receiving updates as they become available, please follow me via Email or become a follower on Facebook or Twitter. You may import your current Google Reader list to Feedly. That site has been pretty successful for me.  

I recently picked up a copy of “Vegetarian Journal” magazine. I should have read the cover more thoroughly because most of the magazine is devoted to Filipino cuisine, and in particular dishes that include coconut and Bagoong Miso – which is some type of garlicky, vinegary, sugary, miso-y seasoning, that you have to make in your own kitchen. I am sure it all tastes great, but it’s just not my alley right now. I see that next month’s issue is devoted to Ecuadorian Cuisine, which – if it’s all about the potato- I could get in to!

There is also a long article about how to eat vegan while camping and backpacking. If you know me, then you know that I am not a camper or backpacker. I walk around the block and call it good.

Then there is the article about how to eat vegan in China --  be on the lookout for hidden eggs! But I digress……

Between the pages is a great collection of recipes using fresh herbs. I zeroed in on Dill and Mustard Salad Dressing, made some ‘tracy’ changes, renamed it and Voila! My new favorite thing! We had it on lettuce a few days ago and then used the rest as a dip for fresh cooked green beans last night. Tonight we will finish it with some asparagus.

Here’s what you need:

1 T silken tofu (you could also use sour cream)

2 T Dijon mustard

2 t orange juice concentrate

½ C olive oil

2 T vinegar….here’s where you can really pump up the flavor. I recommend using Trader Joe’s Orange Muscat Champaign Vinegar – the stuff is awesome! Or use good quality white wine vinegar.

1 T dried dill

2 t black pepper

Here’s what you do:

Put the tofu, mustard and orange juice concentrate in a blender and whirl. Drizzle the oil in to emulsify. Add the vinegar, herbs and pepper. Blend some more. Refrigerate for an hour before eating.

(printable recipe)

On a totally different note, a house was torn down across the lake yesterday. It was the last of the tiny, cottage-type homes on our water. I imagine a big mega-house will go up this summer, which will be fun (and noisy) to watch. But in a way it makes me sad and nostalgic....I kinda liked looking at the little yellow house. In fact, when it was for sale last year, I secretly dreamed of owning it and living a cozy little life there. There's just something about a screened-in porch that I adore!  I wonder if my piano would even fit in the living room? 

Vegetable Lasagna with Basil Cashew Cheese

I give this recipe all the best superlatives. It originally comes from  Oh She Glows blog , which is loaded with excellent food and photos. I tweaked it a bit by adding hot pepper flakes. Killer. !! I am going to put this outstanding Basil Cheese on a pizza soon….. dreaming and drooling. Double Killer!! 

Here’s what you need:

Olive oil

3 cloves garlic

1 onion, diced

2 zucchini, cubed

8 oz. baby bella mushrooms

1 large red bell pepper, diced

1 large handful spinach

Salt and pepper

Crushed red pepper flakes to taste

1 ½ jars marinara sauce

1 box oven ready lasagna noodles (no boil type of noodle…. I love Barilla brand)

1 recipe Basil Cashew Cheese (see below)

1 ½ C non-dairy cheese (Daiya Shreds or Go Veggie Cheese)

Here’s what you need for the Basil Cashew Cheese:

1 c raw cashews, soaked in water for at least 30 minutes

¼ C vegetable broth or water (or more as needed)

¼ C lemon juice

½ C nutritional yeast

Salt and pepper

1 T Dijon mustard

2 garlic cloves

1 ½ C fresh basil, loosely packed

Here’s what you do:

Soak the cashews in water for at least 30 minutes. Drain them. Place all the ingredients for the Lemon Basil Cheese in a high powered blender (like a Vitamix) and watch what happens! Amazing! I had to add a bit of water to help it along. Set aside.

Saute the onions in a bit of oil until soft but not brown. Add the garlic, zucchini, mushrooms, red pepper and red pepper flakes. Saute the huge amount of veggies till nice and tender. Be sure to season them liberally with salt and pepper. When they are ready, add a big handful of fresh spinach and cook for about 5 more minutes.

I split my lasagna into two pans: one for dinner and one for the freezer. 

To assemble the lasagna: Pour about ½ C sauce in the bottom of a 9 x 13 pan. Layer uncooked noodles over sauce. Spread basil cashew cheese over the noodles. Spoon ½ of veggie mixture over noodles. Pour more sauce over veggies. Repeat, being sure to end with sauce. Make sure the sauce is tucked down in and around the noodles.  End with a layer of non-dairy cheese. I used Go Veggie brand and it was super.

Cover with foil, make a few vents in the foil with a sharp knife, bake for 40-45 minutes in a 400 degree oven.  Remove foil and broil for a few minutes, watching carefully. Allow to cool in the pan for about 10 minutes before slicing.

(printable recipe) 

Salad Nicoise: minus the tuna

Can you imagine a prettier salad? 

Believe me, it tasted as great as it looks!

 Perfect for a light summer dinner.

This one is definitely in the rotation!
I could eat this every day. No kidding! 

(See Taste of Home, April/May 2012 for original recipe)

Here’s what you need:

1/3 C olive oil

¼ C lemon juice

1 t dried oregano

1 t dried thyme

1 t Dijon mustard

1 clove garlic

Salt, pepper to taste

2 T water

Small red potatoes

Fresh asparagus

Fresh green beans

Dark red kidney beans

Bib lettuce or other soft leaf lettuce

Hard boiled eggs, quartered

Marinated artichoke hearts - drained

Best quality Kalamata or Nicoise olives

Here’s what you do:

Prepare the lovely dressing by whisking the lemon juice, Dijon, garlic, herbs, and olive oil. The best way to deal with the raw garlic is to peel the clove and grate it on a fine rasp. Just make sure it is minced or grated as finely as possible. Add water to taste, making sure the dressing is not too heavy or oily. I like mine a bit thinner and I find that by loosening the dressing just a bit with some water, I get the perfect consistency.

Boil the eggs. Cool completely and cut in pretty quarters.

Quarter and boil the potatoes until fork tender. While still warm, pour some dressing over them. The warm potatoes will absorb all the tangy goodness and increase in taste.  The potatoes taste much better if they are never refrigerated – keep them at room temperature.

Steam the beans and asparagus. I do mine in the same steamer, being careful not to overcook the asparagus. Cool under cold running water. Drizzle some dressing over the steamed beans and asparagus.

Drain and rinse the kidney beans. Drizzle some dressing over the beans.

Arrange the lettuce on a large serving platter. Drizzle some dressing over the lettuce. Arrange the remaining salad components around the platter – drizzling dressing over all.

(printable recipe)

One Year Ago: A Trio of Tasty Tidbits (my 100th post!)

maple-mustard chicken

Maple-Mustard Chicken

This recipe comes directly from my favorite food magazine- Cuisine At Home (December 2008.) I give it 5 stars because it's easy, delicious, different, and very reasonable to throw together on a week night. I have not changed the recipe at all - very nice just the way it was written. Tonight I used thin slices of the chicken in a huge salad...... leftovers were for sandwiches the next day.

Here's what you need:

3 T Dijon (no substitutions)

2 T maple syrup (use the real stuff here, you want the flavor of maple, not just sugar)

1 T whole-grain mustard

1 T brown sugar

1/4 t dried thyme (secret ingredient, please don't substitute.... )

boneless, skinless chicken breasts

salt and pepper



Here's what you do:

Mix the mustards, syrup, sugar and thyme to create this beautiful glaze - look at that color!

Line a baking sheet with foil (you'll be glad)

generously salt and pepper the chicken (I usually do not add salt when I cook, but when baking chicken I think it's needed..... )

Brush chicken with glaze and bake at 350 degrees for about 30-45 minutes.

While chicken is baking, continue to brush on more and more of the glaze.

Cooked chicken should reach an internal temperature of 165 degrees. I always use a meat thermometer to be safe.

You might notice that (once again) I split the chicken in half width-wise..... I like it thinner. The baking time above is for a full breast.

couscous chick pea salad

Couscous Chick Pea Salad

Have you tried using couscous instead of rice or pasta? It's a tiny semolina pasta from North Africa and very easy to find in the regular grocery store. Actually, in the summer months, when I am looking for a lighter alternative to traditional pasta, I prefer couscous.

Plus it couldn't be easier.

Sometimes I cook it in chicken stock, but usually just using water is fine because of the great dressings you can pour over the tiny bits of couscous.

The dressing for this salad consists of the following:

good olive oil

fresh lemon juice

Dijon mustard

fresh garlic

a touch of coriander.

I usually use two whole lemons, 1/4 C oil, 1 t Dijon and 1/4 t coriander and two cloves of garlic which I squeeze through my garlic press. Nobody likes to bite into a large piece of raw garlic, so be sure to use your garlic press for this . Wisk the dressing and make sure it's to your liking. You can always adjust the lemon/oil ratio a bit.

I also add lots of fresh ground pepper.

To prepare the couscous, just follow the directions on the box....or do the following:

Boil 1 1/2 C water to which has been added just a bit of salt and oil

Add 1 C dry couscous

give a quick stir

remove from heat, cover and wait 5 short minutes.

fluff with fork

Easy!

The other salad ingredients are 1 can of chick peas (also known as garbanzo beans-be sure to rinse them before using), cucumber (peeled or unpeeled), and lots of fresh parsley. My parsley came from my small garden.

Rouladen and Mashed Potatoes

Rouladen and Mashed Potatoes

My 15 year old wanted a corned beef dinner for his May birthday, but I could not find a corned beef anywhere, so I convinced him to settle for this beautiful meal. Have the butcher slice the tip roast about 1/4 inch thick and then pound it out a bit at home. Plan on 1 roll per person, or 2 if you have big eaters. Of course, you're going to want leftovers!

Thin slices of sirloin tip roast, pound thin and slather with Dijon mustard

1/2 slice of bacon (1 slice is good for two rolls)

Roll bacon inside beef, secure with toothpicks or string

Dredge in flour (it's messy)

Brown lots and lots of sweet onions in a bit of oil (do this slowly so the onions get great color - this really intensifies the sweet flavor of the onions)

Brown beef in same pan (be sure to get all sides of the roll nice and brown)

Cover with beef broth and a bit of red wine (maybe up to 1/2 C of dry wine)

simmer (covered and/or uncovered, depending on how thick the sauce is getting and also on how fast it is cooking) for 1 1/2 or 2 hours

Serve with mashed potatoes (the gravy is very rich - the onions dissolve and become most delicious)

I like to remove the meat, chill the gravy until firm, skim off the fat, and reheat everything gently.

In many cookbooks, I have seen that 'authentic' German Rouladen also has a sour pickle rolled up in it, but the way I cook it is just fine for us! Happy Birthday meal indeed!