Some More Recipes I Had Laying Around
I didn't get to finish posting the rest of that week I was posting recipes but I am sure you are still interested in the recipes anyway. I took pictures and everything so it would really be a waste if I didn't share. The rest of the week included 2 recipes that I think are rather tasty and interesting. First is:
Potato and Vegetable Blintzes with Mushroom Gravy and Jicima-Watercress Salad
This is not actually watercress in this picture. When I was shopping for the watercress, Whole Foods, (which is the only place I have found it here in NC) was out. I was pretty peeved because the salad really isn't as good without it. I settled for radish sprouts because you really need some kind of green with a kick/spice to it. But you use watercress if you can get your hands on it. I wasn't real happy with the radish sprouts and so I won't be improvising with that aspect again. I'll just be patient until I can find the watercress again.
Blintzes are a fancy name for crepes that you roll up in little packages and pan toast/fry to give them a bit of crispiness. This is adapted from my all time fav cookbook Veganomicon. I use a non-vegan crepe recipe because crepes are hard enough without complicating them by not using eggs. I don't have a whole lot of angst against eggs anyway so I don't feel bad about using them.
For the crepes you'll need:
1 large egg
1 1/2 cups of milk
1 cup whole wheat flour
1/4 tsp salt
Combine all the ingredients in a blender or food processor. Coat a regular sized skillet with a little oil. Pour about 1/3 cup of batter into the pan and swirl it around to coat the bottom of the pan. I won't lie. This is the tricky part and chances are you won't get it right on your first try but keep at it, you'll get better. The point is to make a nice thin layer that will cook through quickly so when you flip it, it's almost if not completely cooked. It should take less than a minute to set and when you flip it over ever so carefully you cook it another 10 seconds or less. You will want a nice thin and broad spatula for the flipping. Once it's set just turn the pan upside down over a plate to avoid handling it too much and having it break. Repeat this process for the rest of the batter. It makes somewhere between 7-10 crepes and you can just stack them on a plate and cover with saran wrap until you are ready to use. I usually make them earlier in the day and then just refrigerate them until I am ready to start dinner. They won't stick together and keep well.
For the filling:
one large or two medium baking potatoes chopped and boiled until tender
1/2 yellow, red, or orange pepper diced
1 small onion diced
1/2 pound mushrooms diced
salt and pepper to taste
Saute everything but the potatoes until tender. Add the potatoes and mash them up a bit to create a lumpy filling. Lay out a crepe and spoon about 1/4-1/3 cup of the filling into the middle of the crepe. Start rolling it up and folding in the sides as you roll to create a nice little package. It looks like this:
Do that with the remaining crepes. Brush a skillet with a little oil and heat to medium-high heat. Place the blintze, seam side down, onto the pan and fry it a couple minutes until it starts to brown. Carefully flip it over and do the same for the other side. Place the finished blintzes on a plate for serving.
The gravy:
2 cups veggie broth
1/4 cup flour
1 medium onion
10 ounces mushrooms
3 garlic cloves
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
1/4 cup cooking wine
Comine the 1/2 cup of the broth, wine, mushrooms, onions, garlic, and spices in a blender into a smooth but sorta chunky consistency. In a bowl combine the flour and remaining broth. Put the wine mixture into a saucepan and bring to a boil. Lower heat and simmer uncovered about 10 minutes. Whisk in the flour/broth mixture. Stir until it starts to thicken and then set aside for serving.
Jicima Watercress Salad
dressing:
Comine it all in a bowl
1/4 cup rice vinegar
juice of 1 orange
juice of 1 lime
1 Tbs vegetable oil
1 tsp chile oil (or more if you like it spicy)
2 Tbs soy sauce
3 Tbs sugar
1 tsp sesame oil
Salad:
1 jicama diced julienne style
1 bunch watercress
1 ripe but not mushy avocado diced
1/2 small red onion sliced thinly
1/2 cup roasted unsalted peanuts
Toss to combine then pour the dressing over. This makes a lot of salad. I would recommend cutting it in half your first go round unless you are just serving a lot of people. You don't want a bunch of veggies covered in dressing leftover.
My second recipe is
Chimichurri Seitan Skewers
I served this with potatoes diced and boiled with a little butter and Lawry's Seasoned Salt. I am sure you can figure that one out.
For the skewers you will need to combine the following in a blender:
1 bunch of parsley leaves
1/4 cup red wine vinegar
6-8 garlic cloves
red pepper flakes to taste
2 Tbs red onion diced
juice of half a lemon
1/2 tsp salt
1/3 cup olive oil
1/8 cup packed cilantro
Cut up about 2 seitan patties into skewer-able peices. Do the same with a pepper, and get some whole mushrooms, and a red onion is good too. I have also used peices of red cabbage if I have some on hand. (Yep, there's that red cabbage again!) You can use whatever kind of veggies you like on a kebob. Coat all the veggie peices and the seitan in a bowl and refrigerate overnight or a couple of hours at least. When you are ready to eat skewer them all pretty-like on some metal skewers and arange them on a cookie sheet coated in cooking spray. Bake them about 25 minutes at 375 degrees or until the veggies reach your desired tenderness.
Potato and Vegetable Blintzes with Mushroom Gravy and Jicima-Watercress Salad
This is not actually watercress in this picture. When I was shopping for the watercress, Whole Foods, (which is the only place I have found it here in NC) was out. I was pretty peeved because the salad really isn't as good without it. I settled for radish sprouts because you really need some kind of green with a kick/spice to it. But you use watercress if you can get your hands on it. I wasn't real happy with the radish sprouts and so I won't be improvising with that aspect again. I'll just be patient until I can find the watercress again.
Blintzes are a fancy name for crepes that you roll up in little packages and pan toast/fry to give them a bit of crispiness. This is adapted from my all time fav cookbook Veganomicon. I use a non-vegan crepe recipe because crepes are hard enough without complicating them by not using eggs. I don't have a whole lot of angst against eggs anyway so I don't feel bad about using them.
For the crepes you'll need:
1 large egg
1 1/2 cups of milk
1 cup whole wheat flour
1/4 tsp salt
Combine all the ingredients in a blender or food processor. Coat a regular sized skillet with a little oil. Pour about 1/3 cup of batter into the pan and swirl it around to coat the bottom of the pan. I won't lie. This is the tricky part and chances are you won't get it right on your first try but keep at it, you'll get better. The point is to make a nice thin layer that will cook through quickly so when you flip it, it's almost if not completely cooked. It should take less than a minute to set and when you flip it over ever so carefully you cook it another 10 seconds or less. You will want a nice thin and broad spatula for the flipping. Once it's set just turn the pan upside down over a plate to avoid handling it too much and having it break. Repeat this process for the rest of the batter. It makes somewhere between 7-10 crepes and you can just stack them on a plate and cover with saran wrap until you are ready to use. I usually make them earlier in the day and then just refrigerate them until I am ready to start dinner. They won't stick together and keep well.
For the filling:
one large or two medium baking potatoes chopped and boiled until tender
1/2 yellow, red, or orange pepper diced
1 small onion diced
1/2 pound mushrooms diced
salt and pepper to taste
Saute everything but the potatoes until tender. Add the potatoes and mash them up a bit to create a lumpy filling. Lay out a crepe and spoon about 1/4-1/3 cup of the filling into the middle of the crepe. Start rolling it up and folding in the sides as you roll to create a nice little package. It looks like this:
Do that with the remaining crepes. Brush a skillet with a little oil and heat to medium-high heat. Place the blintze, seam side down, onto the pan and fry it a couple minutes until it starts to brown. Carefully flip it over and do the same for the other side. Place the finished blintzes on a plate for serving.
The gravy:
2 cups veggie broth
1/4 cup flour
1 medium onion
10 ounces mushrooms
3 garlic cloves
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
1/4 cup cooking wine
Comine the 1/2 cup of the broth, wine, mushrooms, onions, garlic, and spices in a blender into a smooth but sorta chunky consistency. In a bowl combine the flour and remaining broth. Put the wine mixture into a saucepan and bring to a boil. Lower heat and simmer uncovered about 10 minutes. Whisk in the flour/broth mixture. Stir until it starts to thicken and then set aside for serving.
Jicima Watercress Salad
dressing:
Comine it all in a bowl
1/4 cup rice vinegar
juice of 1 orange
juice of 1 lime
1 Tbs vegetable oil
1 tsp chile oil (or more if you like it spicy)
2 Tbs soy sauce
3 Tbs sugar
1 tsp sesame oil
Salad:
1 jicama diced julienne style
1 bunch watercress
1 ripe but not mushy avocado diced
1/2 small red onion sliced thinly
1/2 cup roasted unsalted peanuts
Toss to combine then pour the dressing over. This makes a lot of salad. I would recommend cutting it in half your first go round unless you are just serving a lot of people. You don't want a bunch of veggies covered in dressing leftover.
My second recipe is
Chimichurri Seitan Skewers
For the skewers you will need to combine the following in a blender:
1 bunch of parsley leaves
1/4 cup red wine vinegar
6-8 garlic cloves
red pepper flakes to taste
2 Tbs red onion diced
juice of half a lemon
1/2 tsp salt
1/3 cup olive oil
1/8 cup packed cilantro
Cut up about 2 seitan patties into skewer-able peices. Do the same with a pepper, and get some whole mushrooms, and a red onion is good too. I have also used peices of red cabbage if I have some on hand. (Yep, there's that red cabbage again!) You can use whatever kind of veggies you like on a kebob. Coat all the veggie peices and the seitan in a bowl and refrigerate overnight or a couple of hours at least. When you are ready to eat skewer them all pretty-like on some metal skewers and arange them on a cookie sheet coated in cooking spray. Bake them about 25 minutes at 375 degrees or until the veggies reach your desired tenderness.
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