Recipes

Marinated Shiitake Mushroom and Kale Salad

SERVES 6-8

For the Dressing and Marinade:

Makes 2 cups

  • 3 Tbsp Fresh Lime juice
  • 3 Tbsp Rice Vinegar
  • 2 Tbsp Dark Soy Sauce or Tamari
  • 1 tbsp honey
  • 1/2 tsp chili flakes
  • 1 ½ tsp garlic powder
  • 2 tsp ginger powder
  • -zest of 1 lime
  • -2 Tbsp sesame seeds(preferrably toasted)
  • 1 Tbsp sesame oil
  • 1 cup expeller pressed canola oil
  • 2-3 Tbsp water
  • 1/3 bunch fresh cilantro(chopped)
  • 1/2 bunch scallions(sliced)
  • Sea salt and pepper

Add vinegar, lime juice, soy sauce, honey, spices, lime zest, and sesame seeds into blender. Pulse briefly to mix ingredients. With blender running at medium speed, slowly drizzle canola oil and sesame oil into blender. If dressing becomes too thick, add water 1 tbsp at a time. Finish with the cilantro, scallions, salt, and pepper. Place in glass or plastic container and use to marinate mushrooms.

To marinate the mushrooms:

  • 2 ½ to 3 cups Shiitake mushrooms, stems removed and sliced(~1/4 inch thick)

Pour ½ cup of marinade into glass bowl and gently toss the Shiitakes, until well coated. Cover with plastic and refrigerate for 2 hours, but no longer than 4 hours. Gently squeeze mushrooms, saving the liquid, and set aside. Add the leftover liquid back to the dressing.

For the salad:

  • 8 cups Kale, torn into pieces, stems removed
  • 1 ½ cups cucumber(seeded, halved, and sliced thinly)
  • 2 eight oz cans sliced water chestnuts, drained
  • 1 large Red bell pepper, thinly julienned
  • 2 cups Marinated Shittakes
  • 1/3 to ½ cup “Dressing”(see recipe)
  • Sea salt and pepper
  • 1/2 cup Chopped peanuts(for garnish)

In large glass bowl, gently toss all ingredients together and and season with salt and pepper. Add 1/3 to ½ cup of dressing and coat evenly. Cover and allow to sit in refrigerator for 15-20 minutes. Divide salad among six plates, garnish with peanuts, and serve.(Note: use leftover dressing for another day)

Bruschetta with Tofu Spread and Baby Lettuces

WSMV- Tuesday, March 8, 2011
Serves 8
  • 8 ounces extra-firm tofu, pressed
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ cup light olive oil (or 2 tablespoons extra-virgin olive oil and 2 tablespoons canola oil)
  • Kosher salt and freshly ground black pepper
  • 8 slices whole-grain bread, lightly toasted
  • ¼ cup roughly chopped assorted fresh herbs, such as basil, oregano, parsley, and chives
  • 1 cup Spring mix or baby greens

1. Cut the pressed tofu into small chunks and transfer them to the bowl of a food processor fitted with the metal blade. Add the lemon juice, parsley, mustard, and garlic powder and pulse 10 to 15 times. Scrape down the sides of the bowl with a rubber spatula and then pulse for about 15 seconds.

2. With the food processor running, slowly drizzle the oil through the feed tube into the tofu mixture, blending until it is the consistency of thick mayonnaise, 2 to 3 minutes. If necessary, thin the tofu with water, 1 teaspoon at a time. Season to taste with salt and pepper, and pulse to mix. Set aside until ready to use, or transfer to a container with a tight-fitting lid and refrigerate for up to 10 days.

3. Spread about 1 tablespoon of tofu spread on each slice of toast. Top with the tomato and cucumber slices and season to taste with salt and pepper.

4. Top each open-faced sandwich with a generous sprinkling of fresh herbs and serve with baby lettuces!

Marinated Shiitake Mushroom and Kale Salad

SERVES 6-8

For the Dressing and Marinade:

Makes 2 cups

  • 3 Tbsp Fresh Lime juice
  • 3 Tbsp Rice Vinegar
  • 2 Tbsp Dark Soy Sauce or Tamari
  • 1 tbsp honey
  • 1/2 tsp chili flakes
  • 1 ½ tsp garlic powder
  • 2 tsp ginger powder
  • -zest of 1 lime
  • -2 Tbsp sesame seeds(preferrably toasted)
  • 1 Tbsp sesame oil
  • 1 cup expeller pressed canola oil
  • 2-3 Tbsp water
  • 1/3 bunch fresh cilantro(chopped)
  • 1/2 bunch scallions(sliced)
  • Sea salt and pepper

Add vinegar, lime juice, soy sauce, honey, spices, lime zest, and sesame seeds into blender. Pulse briefly to mix ingredients. With blender running at medium speed, slowly drizzle canola oil and sesame oil into blender. If dressing becomes too thick, add water 1 tbsp at a time. Finish with the cilantro, scallions, salt, and pepper. Place in glass or plastic container and use to marinate mushrooms.

To marinate the mushrooms:

  • 2 ½ to 3 cups Shiitake mushrooms, stems removed and sliced(~1/4 inch thick)

Pour ½ cup of marinade into glass bowl and gently toss the Shiitakes, until well coated. Cover with plastic and refrigerate for 2 hours, but no longer than 4 hours. Gently squeeze mushrooms, saving the liquid, and set aside. Add the leftover liquid back to the dressing.

For the salad:

  • 8 cups Kale, torn into pieces, stems removed
  • 1 ½ cups cucumber(seeded, halved, and sliced thinly)
  • 2 eight oz cans sliced water chestnuts, drained
  • 1 large Red bell pepper, thinly julienned
  • 2 cups Marinated Shittakes
  • 1/3 to ½ cup “Dressing”(see recipe)
  • Sea salt and pepper
  • 1/2 cup Chopped peanuts(for garnish)

In large glass bowl, gently toss all ingredients together and and season with salt and pepper. Add 1/3 to ½ cup of dressing and coat evenly. Cover and allow to sit in refrigerator for 15-20 minutes. Divide salad among six plates, garnish with peanuts, and serve.(Note: use leftover dressing for another day)

 

Mom's Reconstructed Chili

Mom’s Reconstructed Chili Recipe:

I learned to make this big-and-bold-tasting chili from my mom, who made it often when we were kids. Both my mom’s family and my dad’s made this chili, and so it’s no surprise that my sister, Jackie, and I follow the tradition now that we are grown. Of course, when we were young, Mom and Dad made it with beef, but because I am a vegetarian and Sheryl likes to eat as healthfully as possible, I switched out the beef and substituted ground soy. Guess what? You can hardly tell the difference. Made with soy, the chili tastes just as robust and intense as beef-based chili. Serves 6-8.

  • 1 tablespoon canola oil, preferably expeller-pressed
  • 1 large yellow onion, diced
  • 1 tablespoon chopped garlic
  • 1 pound ground soy burger alternative
  • 2 teaspoons cumin
  • 1 ½ tablespoons chili powder
  • ½ teaspoon smoked paprika, optional
  • ½ teaspoon dried red chili flakes
  • One 12-ounce can light beer, at room temperature
  • 1 ½ tablespoons low-sodium soy sauce
  • Two 14- to 15-ounce cans chili hot beans with can juices, preferably organic
  • Two 14- to 15-ounce cans pinto beans, preferably organic, drained
  • Two 14- to 15-ounce cans fire roasted diced tomatoes, preferably organic
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • Fat-free saltines or cornbread for serving, optional
  • Hot pepper sauce, for serving, optional
  1. In a large pot, heat the oil over medium heat and when hot, sauté the onion and garlic for 3 to 4 minutes. Add the ground soy and cook for 1 to 2 minutes, stirring with a wooden spoon to break up the soy further and encourage even cooking. Add cumin, chili powder, paprika, and chili flakes and continue to cook, stirring, until the spices are slightly toasted and fragrant, 1 to 2 minutes.
  2. Using a wooden spoon to prevent sticking, stir in half of the beer and the soy sauce. Add the rest of the beer and stir to mix.
  3. Add the chili hot beans, pinto beans, tomatoes, and 1 cup of water and mix well. Add the bay leaves and oregano and stir to mix.
  4. Bring the chili to a low boil over medium-high heat and cook for 10 to 15 minutes, stirring every 5 minutes or so until the stew is well blended. Reduce the heat to low and simmer gently until cooked through, 30 to 40 minutes, until the flavors blend. Stir the chili occasionally during cooking. Adjust the heat up or down to maintain a simmer. Serve hot, with crumbled saltines or cornbread, and some extra hot sauce, if desired.

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