Tag Archives: mushroom

Cruciferous Tiella

I saw a post a while back by “What the hell does a Vegan eat?” for a Vegan Tiella. It was so beautiful that I had to try it. I wasn’t particularly interested in the filling that they posted as I am not a fan of olives, capers, or mushrooms so I made my own filling up out of what I had in the fridge. I used kale, broccoli, and cauliflower. Psuedo recipe for filling follows. A Tiella is like a pizza shaped into a pot pie. It’s really yummy and you have to try it!

Tielle with Kale, Broc, Cauliflower

Tielle with Kale, Broc, Cauliflower

I’ve recently found that the brand of yeast I use really affects the flavor of dough and I’ve become addicted to Rapunzel Rize. I get it at Whole Foods.

The dough recipe copied from What the Hell… my corrections are in italics (and was originally from a book called Lydia’s Italy):

Tiella
2 tsp yeast
1/4 cup water
1.5 cups AP flour
1.5 cups Semolina
1 tsp kosher salt
1.5 tsp sugar
5 Tbsp olive oil, divided
3/4 cup water

The dough is 2 tsp. yeast dissolved in 1/4 cup warm water and left to sit for a few minutes. In a food processor, add 1 1/2 cups of all-purpose flour and 1 1/2 cups of semolina flour along with 1 tsp. of kosher salt and 1 1/2 tsp. of sugar. Run the machine to blend.

Stir in 3 tbs. of olive oil to the yeast along with 3/4 cup water , run the food processor and drizzle the mixture in, processing until dough comes together. You can add additional flour if the dough seems a little loose, or water if it seems stiff.

Remove the dough and knead by hand into a smooth round, place it in an oiled bowl, cover it with plastic wrap and let sit for an hour until doubled. Punch down, shape it again, let rise a second time and stick it in the fridge (sealed airtight) if you want wait until later to use it.

While waiting for the second rise, make the filling.

Punch it down again when ready to use. Let it relax if you’ve taken it out of the fridge. Brush the bottom and sides of the baking dish with olive oil. Cut off 2/3 of the dough for the base, roll it into a 14″ round and transfer to the baking dish and trim to fit.

Add your filling and slightly compress.

Roll the smaller piece of dough into a 12″ round and place on top, pinch to seal, trim the excess. Pierce about 12 holes on the top and brush the top completely with olive oil and then bake at 375F for 45 minutes. Remove from the oven, and let the tiella cool on a rack for about 15-30 min. You can invert the tiella and remove it to serve, or leave it in for serving. Serve slightly warm or at room temp.

Filling recipe
1 sm onion, sliced
1 clove garlic, minced
1 bunch kale, cleaned, stems removed, sliced
1 bunch broccoli, cut into small flowerets
1 head cauliflower, cut into small flowerets
1/2 cup instant cheese sauce mix
1 cup water
1/2-3/4 14oz can diced tomatoes, drained
olive oil
salt
pepper
water

Preheat oven to 425. Place broccoli on one cookie sheet and cauliflower on another sheet (they cook for different lengths of time). Toss them with olive oil, salt, and pepper. Place in the oven and roast until browned and cooked. Stir every 10 minutes or so. The broccoli will take 15-20 min, and the cauliflower will take 20-30 minutes. Remove from oven and set aside.

Meanwhile, heat 1/2 tablespoon of olive oil in a large pot over medium heat. Add onions and cook till softened and brown. Add garlic and cook for another 30 seconds, until fragrant. Add kale and a couple of tablespoons of water. Cover and cook/steam for 5-10 minutes until tender. Set aside.

In a small pot, mix 1/2 cup cheesy sauce mix with 1 cup water, bring to a boil, stirring constantly with a wisk. Remove from heat when thickened.

Mix roasted broccoli, cauliflower, cheesy sauce, and diced tomatoes into the kale mixture.

Set aside till ready to fill Tiella.

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There really are mushrooms in there!

Tonight’s dinner was Swedish Tempeh Meatlessballs with steamed broccoli and maple glazed roasted butternut squash.

The meatless balls are Dan’s tempeh meatless balls. The sauce is Joni’s Swedish meatball sauce. The only changes I made include doubling the sauce recipe (it made a lot and I could probably have gone 1 1/2 times the recipe amt) and deglazing the mushrooms with a couple of tablespoons of white wine. The white wine added a really nice layer to the sauce. To make the dish easier to make, I made the meatlessballs, set them aside and reheated them near the end, just before serving.

If you’ve been reading this blog for a while, you’ll know that I won’t eat mushrooms. I’ll cook with them, but I’ll pick them out. My husband likes them and I don’t mind the flavor. In the pic below it looks like there are no mushrooms in this dish. That was selective serving on my part. But don’t worry, there really are mushrooms in this dish… 16 oz of mushrooms in fact!

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Hellagood Seitan Stew

On Weds., I asked my husband what kind of soup or stew he wants Friday. I always make a soup or stew on Friday nights in the winter so that he can take leftovers in his thermos on Saturday for ski patrol. He replied that he wanted a stew. I asked, “like a chunky vegetable stew?”. He said, “more like a beef stew”. Well the gauntlet had been thrown. We’d never made a vegetarian “beef” stew that we liked much. The existing recipes we tried were always bland or just plain eww. I knew I could do better. And I did. This stew was spectacular! It smelled spectacular and tasted great… and looks scarily a little too much like beef stew.

Seitan Stew

Seitan Stew

The first part of getting this right, was getting the seitan right. I made the seitan the day before because it takes a while. To get the texture just right, I boiled it and then baked it. The seitan recipe is below.

This seitan stew recipe is adapted from an Emeril beef stew recipe.

‘Beefy’ Seitan Stew
Serves 6
Ingredients

1 recipe Seitan – beef style (recipe below – make a day ahead of time)
~3 tablespoons olive oil
Spice mixture ->
1/4 tsp kosher salt
1/8 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp onion powder
pinch cayenne
1/8 tsp dried oregano, crumbled
1/8 tsp dried thyme, crumbled
2 tablespoons earth balance
8 oz cremini mushrooms, quartered
1 large roughly chopped yellow onion
2-3 sliced carrots, (1-inch slices cut crosswise on a diagonal)
2 celery stalks, roughly chopped
3 cloves roughly chopped garlic
4 tablespoons all-purpose flour
4 1/2 cups beef style vegetarian stock or vegetable stock, at room temperature**
1 cup red wine
4 tablespoons tomato paste
1 large sprig fresh thyme
1 sprig fresh rosemary
1/4 teaspoon ground allspice
3 to 4 cups 1-inch dice peeled yukon gold or red potatoes
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley leaves
Steamed rice

Directions

Chop the seitan into bite size pieces and season the seitan by sprinkling with the spice mixture, being sure to toss the seitan well to evenly cover with the spices. Set a non-stick skillet or non-stick dutch oven oven (preferred) over medium-high heat. Add 1 tablespoon of the olive oil to the pot. Add the seitan to the pot and cook until browned on all sides. Remove the seitan from the pot and set aside.

If you used a skillet above for the seitan, nows the time to pull out the big pot for the stew and heat it up. Add the margarine and 1 Tbsp oilve oil and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes.

Add the wine and cook for about 30 seconds. Add the stock, tomato paste, thyme, rosemary, allspice and browned seitan and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally for 40 minutes.

Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 45 minutes (to an hour). Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot with steamed rice.

** I used Edward and Sons Not-Beef boullion cubes dissolved in boiling water. This brand is so good that I buy 3-4 boxes at a time off the internet. For the stock for the stew – 2 Not-Beef boullion cubes to 4 1/2 cups boiling water.

Beefy Seitan
Adapted from The Vegan Lunchbox Pot Roast and La Dolce Vegan Beefy Seitan

2 vegetarian beef-flavored boullion cubes (See note above**)
1 tsp kosher salt – I cannot remember if I actually added this
1 1/4 cup vital wheat gluten
1/4 cup finely ground walnuts
2 Tbsp Nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp sage
3 Tbsp olive oil
1 tsp marmite
1 tsp tomato paste
1 tsp vegan worchestershire
1 Tbsp nutritional yeast

Bring 4 cups water to a boil. Stir in the boullion cubes and 1 tsp kosher salt. Let cubes dissolve while you work on the seitan.

In a mixing bowl, mix wheat gluten, ground walnuts, nutritional yeast, onion powder, sage, and garlic powder.

Then mix ONE cup of the broth with 1 Tbsp olive oil, 1 tsp tomato paste, vegan worchestershire, and marmite.

Add the liquid to the wheat gluten mixture and stir till it forms a dough. Knead until it comes together in a loaf. Cut the loaf into 2″ square pieces.

Stir the other tablespoon nutritional yeast into the remaining broth. Add the gluten to this lukewarm broth and bring up to a simmer. Simmer the wheat gluten covered in the remaining broth (just barely a simmer) for 1 hour. This next part is important. Turn off the heat and let the seitan cool in its cooking liquid for 30-45 minutes.

Drain the seitan (reserve the remaining stock) and put it into a lightly oiled baking dish. Bake uncovered at 350 for 30 min (this will cause it to firm up). Remove from the pan and place the seitan in a storage container with remaining broth until ready to use.

Here are some in progress pics:

Browning the seitan
Seitan Stew

Cooking the mushrooms – there are some seitan bits and spices stuck to the pan, because I learned that needed a non-stick pot for that part.
Seitan Stew

Added in the carrots, onions, celery
Seitan Stew

Simmering the stock with the vegetables and seitan (before adding potatoes)
Seitan Stew

Finally done. Looks scarily real, doesn’t it?
Seitan Stew

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Seitan Bourguinon on Mashed Potatoes

This recipe is also from Peter Berley’s book (his recipes take a long time and I was stuck inside this past weekend due to rain and snow); Seitan Bourguinon. I love any recipe that calls for a 1/2 bottle of red wine. This is a recipe I like a lot, but I don’t really like bites of mushroom. I don’t mind mushrooms if they are too small for me to notice them in the final product. So, I picked out all the mushrooms and ground them up in the food processor with some of the sauce and some water and added them back to the stew. I thought I would like this better than picking mushrooms out, but I really do like the sauce better without the mushrooms ground into it, so next time i will stick to the recipe. For the seitan, i used one batch of easy baked seitan (Vegan Yum Yum’s recipe).

This isn’t the best picture in the world and you cannot see the giant pile of mashed potatoes underneath, but it was quite tasty.

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Creamy Broccoli Mushroom Potato Soup

IMG_1101.JPG

Despite the fact that he is not vegan, I love Peter Berley’s cookbook, The Modern Vegetarian Kitchen. Almost every recipe is vegan or is easily veganizable and I have never made anything bad out of this book. And up until now, I’d never had any problems with his recipes. This one had one major typo in the first paragraph causing us to wing it. If anyone wants the recipe for this let me know and I’ll add it. I normally do not put recipes in here that are published in books, but since this one has a major mind-boggling typo in it, I’d be happy to provide a recipe that can be followed.

The weather here has turned towards wintryness, and soup sounded like the best thing ever. Since I had about 4 lbs of CSA potatoes to get through, soup sounded especially perfect.

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Tofu Marsala

Last night I made Tofu Marsala. The recipe that I used, from Eating Well Magazine, is included below. I used a mushroom stock that I had made earlier in the week instead of vegetable stock. It turned out pretty good. The sauce was very nice and the sun dried tomato paste added an interesting and flavorful depth to the sauce. The texture of the floured and browned tofu was very nice. I served it over fluffy mashed potatoes. One change I would make if I made it again would be to press the tofu first and marinade it in a mixture of marsala, thyme, and stock.

Tofu Cutlets Marsala
Serves: Serves 4

Ingredients:

¼ cup plus 2 tsp cornstarch, divided
2 large shallots, minced
¼ cup all-purpose flour
1 tsp dried thyme
¼ tsp salt
6 cups sliced cremini or white mushrooms (10 oz.)
¼ tsp freshly ground pepper
½ cup dry Marsala wine
1 14-oz block extra-firm tofu, drained, rinsed and cut crosswise into 8 ½-inch thick slices
1 cup vegetable broth
1 Tbsp tomato paste (sun dried tomato paste is really good in this)
4 Tbsp extra-virgin olive oil, divided

Total Prep & Cook Time = 40 minutes

Directions:

1. Preheat oven to 300 degrees F.

2. Whisk ¼ cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.

3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.

4. Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1-2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3-5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.

5. Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes.

6. To serve, spoon the hot sauce over the tofu.

Recipe from: Eating Well, October/November 2005 issue

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