July 17, 2020
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
July 16, 2020
Tuscan “Chicken”
I was craving a creamy, luxurious meatless chicken pasta, and I think this fits the bill.
vegetarian, vegan
Tuscan “Chicken”
Extra firm tofu
1/4 cup soy sauce or tamari
1/2 cup panko breadcrumbs
1 tsp. poultry-ish seasoning (I used the kelp seasoning from Bragg’s)
Salt & pepper
1/3 cup or so flour
Spritz oil
1 cup raw cashews
1 + 3/4 cup veggie broth, divided
2 Tbsp. nutritional yeast
6 cloves garlic
1 cup sun dried tomatoes
3 cups fresh baby spinach
Bow tie or other pasta
Add the cashews to a saucepan with water; simmer 15 minutes or until soft. Alternately, soak them overnight in water to soften – but I never remember to do this.
While the cashews are doing their thing, make the “chicken”.
Slice the tofu into batons or chunks, cover with paper towels, press to release as much water as possible.
Lay out a dredging station with 1 dish full of soy sauce and 1 of panko mixed with the poultry seasoning, salt, pepper and flour.
Dip the tofu in the soy sauce, coat in the breading, and lay on a prepared baking sheet in a single layer. Spritz with some oil if desired. Bake at 400F/220C for around 25 minutes or until browned and crispy.
While the “chicken” is chicken-ing, make the sauce by blending the (mostly drained) cashews, broth (starting with 1 cup and drizzling in more as needed), nutritional yeast, garlic, and a little salt and pepper.
When done, add to a large pan with the sun dried tomatoes (chopped). Add the spinach and stir gently to wilt. Add a little more stock if you’ve got it or water if you don’t if the sauce thickens too much. Taste for salt and add more if necessary.
Serve with pasta or rice.
Serves 4 for dinner
July 15, 2020
July 14, 2020
July 13, 2020
July 12, 2020
July 11, 2020
July 10, 2020
Peachy Keen Steak Bowl
This dish *started* as a riff on a Mediterranean steak bowl … and then my local grocery had nice peaches. So we went a different way. FYI, hummus pairs quite well with peaches.
gluten-free
Peachy Keen Steak Bowl
Steak:
1kg. flank steak or something similar
1/4 cup Worcestershire sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
Liberal cracked black pepper.
First, combine all steak ingredients in a bag or vessel of some sort and marinate at least an hour and up to over night. When it’s time to cook, remove the steak to a prepared baking sheet. Toss the marinade.
Salady bit:
1 pint cherry tomatoes
1/2 red onion, fairly thinly sliced
1-2 peaches, sliced into quarters or eighths
1 small cucumber, chopped
Splash rice vinegar
Splash oil
Salt & pepper
Juice of 1/2 a lemon (I halved and roasted mine along with the veggies)
Set your oven to broil. Add the cherry tomatoes, halved lemons, peach wedges and onion slices to the prepared sheet with the steak.
Pop into the oven for 4 minutes, flip the steak, and back into the oven for 2 more for rare (if your steak is thin); more for not-rare. When the steak is cooked to your liking, remove and let sit 4 – 10 minutes to rest. Slice thinly against the grain with rested.
While the steak and veggies are broiling, make the dressing.
When the tomatoes are blistered and the peaches have some color, add to a large bowl with the cucumber (chopped). Add the rest of the ingredients, toss, and taste for salt and acid.
Dressing:
1/2 cup yogurt (I was lucky enough to find plain soy yogurt this week)
1 Tbsp. neutral oil
The other half lemons’ juice
1 clove garlic, grated
1 tsp. dried oregano
1 tsp. dried dill
1/2 tsp. salt
A little black pepper
Stir all dressing ingredients to combine. Taste for salt and add more if necessary.
Bowl:
Hummus
Microgreens (optional, I used radish)
Toasted pepitas (Optional)
Chives or green onions (would also be lovely)
To assemble the bowl, lay a Tablespoon or a few of hummus down. Top with greens if you’re using and some salad. Lay the steak on top, top with dressing, and sprinkle with the optional garnishes. Hit with a few grinds pepper & an extra sprinkle salt.
Serves 2 for dinner + 1 for lunch
