The Chubby Vegetarian Mushroom Debris Po' Boy at The Second Line

We are super-pumped to be a part of the po' boy menu at Chef Kelly English's brand-new restaurant, The Second Line. You see, my dad always told me, "Son, surround yourself with good sandwiches, and you can't go wrong!" Wait, maybe it was 'people' not 'sandwiches.' I forget! 

Well, in either case, both things hold true here. When you go to The Second Line, you'll be surrounded by good sandwiches named after good people. There's the Johnny Snack that's inspired by Chef John Currence, and The Verno that's named for sports talk show host Chris Vernon, and The Besh BBQ Shrimp which is Kelly's mentor John Besh's own recipe. And lastly, there is a sandwich called The Chubby Vegetarian Mushroom Debris (pronounced day-bree), which is our recipe we developed and tested with Kelly. We feel blessed to be in such good company!

It all stared with a conversation with the chef. "I've never had a po' boy that was intended to be vegetarian, but still rang true," Chef English told us. "I don't want a sandwich that's been so gussied up it no longer resembles a po' boy," he continued."That's exactly what I want, and I know you are up to the task!" 

With that vote of confidence, we got to work making lots and lots of sandwiches! First there was the Andoullie Eggplant Po' Boy, a sandwich stuffed with grilled and spiced eggplant which was a close runner-up, then there was the "K.O.," which was beer-battered king oyster mushrooms and sea beans. We briefly toyed around with the idea of using jackfruit, then got weirded out by the fact that it was a canned product. 

So, we tried the same jackfruit preparation on mushrooms…bingo! I don't want to oversell it, but it really is amazing! Fresh portobello or crimini mushrooms are braised in red wine with celery, carrots, garlic, thyme, and bay leaves. The mushrooms form their own meaty and flavorful broth during the braise, which is then spooned generously onto a pistolette and garnished with pickles, lettuce, tomato, and mayo.

 "A po' boy has to drip down your arm with the first bite," Kelly is fond of saying. So we wanted to deliver just that. It's a wonderfully messy thing! "What we ended up with," he said, "I couldn't be prouder of, and it is one of my first recommendations I make, to any type of 'vore: carnivore, herbivore, or omnivore." So, go and gather up some good people and surround yourselves with good sandwiches at The Second Line!

Here are a few insider tips. The filling itself is vegan, as is the bread, and there's no cheese on it, so the sandwich can easily be ordered without mayo -- if you are into that sort of thing. The O.G. po' boy from the menu can be made with the Chubby Vegetarian Mushroom Debris gravy, and that makes it a T.C.V.O.G. It comes with French fries piled on the sandwich -- if you are into that sort of thing. 




The Chubby Vegetarian Debris Po Boy at The Second Line

2 tablespoons olive oil
1 large white onion (thinly sliced into half-moons)
2 medium ribs celery (thinly sliced)
2 medium carrots (thinly sliced)
6 cloves garlic (smashed)
1 teaspoon dried thyme
1 tablespoon dried, crumbled porcini mushrooms
2 bay leaves
1 1/2 cups dry red wine
2 cups vegetable stock
4 to 5 large portobello mushrooms or 3 8-ounce packages of crimini (*thinly sliced)
1 tablespoon champagne vinegar
1 heaping tablespoon tomato paste
1 tablespoon vegetarian Worcestershire
Hot sauce to taste
3 12-inch crispy French rolls (split)
Pickles, sliced tomatoes, mayonnaise (vegan or regular), Creole mustard, and thinly sliced iceberg lettuce (to garnish)


In a stock pot over medium heat, add the olive oil and heat until it starts to shimmer. Add the onions, celery, and carrots and cook until nice and brown. This takes about 20 minutes with some occasional stirring, but it's worth it. The flavor gained from all those brown bits is amazing!

Add the garlic, thyme, porcini, bay leaves, and red wine to the pot. Scrape up any bits that are stuck to the bottom of the pot, and cook until it looks dry, about 1o minutes. Add the stock, sliced portobellos, vinegar, tomato paste, and Worcestershire. Once the liquid starts to simmer, reduce to low heat, and cook, uncovered, for 45 minutes. The liquid should have reduced significantly at the end of the cooking time.  Serve heaped onto several French rolls garnished with pickles, sliced tomatoes, mayonnaise, Creole mustard, and cabbage. (Serves 6.)

*I slice the raw mushrooms about 1/8-inch thick on my meat slicer. I lay the mushrooms flat and slice disks. This way there are lots of large slices and tons of great bits and pieces.

Portobello Wiener Schnitzel with Smoky Cabbage (Vegetarian, Gluten-Free, Paleo)

If you hate mushrooms, maybe it's just that you took a wrong turn somewhere on the internet and ended up here at the mushroom-adoring The Chubby Vegetarian site. We heart mushrooms, and we really aren't ever shy about it. Whenever we cook for folks at an event, we always hear the same thing: "I don't even like mushrooms, but this is fantastic!" 

Like, well, anything else in the world, the secret is in the preparation. If you toss a few white button mushrooms into a stew and then they come out all slimy and weird-looking, it just reinforces the very thing that people don't like about our favorite fungi. There's a bunch of stuff you can do to make them really good: spice 'em and grill 'em over high heat; stuff' 'em into tamales; smoke 'em on a cedar plank; braise 'em in red wine; or give them a flavorful coating of almonds (like in this recipe). Basically, treat 'em like a piece of meat!

Here we served the Portobello Wiener Schnitzel over our Smoky Cabbage. The cabbage is cooked over high heat in a dry pan to sear the edges of some of the shreds, which lends a pleasant, slightly smoked flavor to this humble vegetable. Add a few caraway seeds and garlic for something old made new again.

Portobello Wiener Schnitzel with Smoky Cabbage 

1 small to medium head green cabbage (cored and shredded)
1 teaspoon caraway seed
1/2 teaspoon granulated garlic
1 tablespoon apple cider vinegar
2 large portobello mushrooms
1/2 heaping cup almond flour
1/2 teaspoon Kosher salt (more to taste)
1/2 teaspoon dried thyme 
1/2 teaspoon cracked black pepper (more to taste)
2 large eggs (beaten)
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
Celery leaves (to garnish)
1 lemon (quartered)

Heat a large frying pan (not the nonstick kind) over high heat until it begins to lightly smoke. Add 1/3 of the cabbage and allow it to cook until the bottom layer has browned. Add a second 1/3, toss, and repeat. Finally add the last of the cabbage, the caraway, garlic, and vinegar, and toss to incorporate. Cook until all cabbage is just wilted. Add salt and pepper to taste. Remove from heat, cover, and set aside until ready to serve.

Scrape the gills from the portobellos and trim the overhanging portion of the cap to make it flatter. Save trimmings for another use. Place into a covered microwave-safe bowl and microwave on high for 3 minutes. Remove and place mushrooms between two sheets of plastic wrap. Pound them gently with the bottom of a pot or a meat tenderizer until they are about 1/4-inch thin. Allow them to cool completely.

Set up two bowls. In one, place the almond flour, salt, dried thyme, and pepper and toss to incorporate. In the other bowl, place the beaten eggs. Dip each mushroom in the egg, then the almond flour mixture, then the egg, then the almond flour mixture to ensure a good coating. 

In a medium frying pan over medium-low heat, melt the butter and add the olive oil. Cook for 3 to 4 minutes per side or until nicely browned. Serve on cabbage garnished with celery leaves and lemon slices. (Serves 2.)

Baked Cauliflower Wings with Black and Bleu Dressing

Wings: we love 'em. Problem is, they're usually chicken. Coming up with a suitable non-processed substitute has been tough, to say the least. Today, we tried cauliflower. It soaked up the flavors nicely, and it had plenty of texture. I think it's a winner!

This would be a great and sort of amusing thing to set out on the table on game day. Everyone will love this app, maybe even a few of those meat-eating football fans, because it's spicy and rich, but far less so than its fried, feathered cousin.

Baked Cauliflower Wings with Black and Bleu Dressing

1/2 cup crumbled bleu cheese
1/2 cup Greek yogurt (2% or 0%)
1 tablespoon sherry vinegar
1 teaspoon cracked black pepper
Kosher salt (to taste)
1 head cauliflower (broken into large florets)
2 tablespoons canola oil
3/4 cup wing sauce*
1/4 cup ketchup
2 carrots (peeled and cut into matchsticks)
2 ribs of celery (peeled and cut into matchsticks)

Preheat your oven to 425 degrees. In a medium bowl, whisk together the bleu cheese, yogurt, vinegar, and pepper. Add salt to taste and set aside in the fridge. 

In a large bowl, toss the cauliflower with the canola oil and place onto a large parchment-lined baking sheet. Roast in the oven for 20 minutes. 

In the same large bowl, whisk together the wing sauce and the ketchup. Toss roasted cauliflower in the wing sauce mixture. Return the cauliflower to the parchment-lined baking sheet and cook for another 15 minutes. 

Serve with the "Black and Blue' dressing, carrots, and celery. (Serves 4 as an appetizer.)

Taco Salad with Cumin-Spiced Mushroom Meat

Growing up, one of my favorite nights of the week was when my mom would get out the big soup pot, fill it with peanut oil, and fry up a bunch of tortilla bowls so we could make taco salads. It was one of her specialties, and I was always in the kitchen helping out as much as I could. It was a bit of a dangerous undertaking, but she had it down pat. She'd toss a large tortilla into the oil, grab a metal bowl with a pair or tongs, and press the tortilla down in the center until it crisped. All the while, the thing was bubbling and making a ton of noise. I probably ate two of those things while we put the other ingredients together.

Back then, the components for this salad were iceberg lettuce, pre-shredded cheddar, a jar of salsa, some sliced black olives, sour cream, and ground beef. Today, we tend to incorporate more vegetables into dinnertime, and we bake our tortilla bowls rather than frying them. You are likely to find sliced avocado, sautéed poblano peppers, homemade salsa, cilantro leaves, and our cumin-spiced Mushroom Meat as a healthier alternative to the ground beef. 

The best part about this recipe is that it's infinitely customizable. When I was a kid, we would set everything out buffet-style. Everyone would grab a tortilla bowl, fill it with lettuce, and head on down the line adding whatever they liked and leaving off anything they didn't want. So feel free to throw in some black beans, quinoa, queso fresco, Greek yogurt, or pickled jalapeños. It's your taco salad…make it how you want it!

Taco Salad with Cumin-Spiced Mushroom Meat

Cumin-Spiced Mushroom Meat (recipe follows)
4 large whole-wheat tortillas
1 tablespoon olive oil
Honey-Lime Vinaigrette (recipe follows)
6 cups chopped romaine
2 sliced avocado, 2 cups shredded cheddar cheese, 1 1/2 cups of your favorite salsa, cilantro leaves, hot sauce, and 2 sautéed sliced poblano peppers (to garnish)

Preheat the oven to 350 degrees. Make Cumin-Spiced Mushroom Meat according to the recipe and set aside. Brush the tortillas with the olive oil and drape them over a medium-sized heat-proof bowl. Place the bowls on a large baking sheet and place into the oven for 10-15 minutes or until the shell is golden and crispy. Remove from the oven and allow to cool.

Make the Honey Lime Vinaigrette according to the recipe. Toss the romaine with the dressing and assemble the salads. Divide the dressed romaine among the bowls and top with 3/4 cup mushroom meat. Garnish with avocado, cheese, salsa, cilantro, hot sauce, poblano peppers, and anything else you see fit. (Makes 4 servings.)

Cumin-Spiced Mushroom Meat
(Reprinted from The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table (Thomas Nelson, 2013)

3 cups finely chopped portobello mushroom (about 3 medium)

3 cups finely chopped eggplant (peeled, about 1 medium)

2 cups finely chopped white onion (about 1 medium)

2 bouillon cubes (like Not-Beef)

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder
1/8 teaspoon cracked black pepper
1 1/2 teaspoons cumin
1 teaspoon ancho chili powder

1/2 teaspoon chipotle pepper powder

Preheat your oven to 350 degrees. Add roughly-chopped mushrooms one at a time, stems and all, to your food processor and pulse 3 times or until finely chopped -- you do not want to turn the vegetables into a fine paste; the pieces should be about the size of a black-eyed pea. Place processed mushrooms onto a large, parchment-lined, 17 x 12 inch rimmed baking sheet. Pulse the roughly chopped eggplant in the food processor in the same manner. Place eggplant onto the sheet pan beside the mushrooms. Repeat this process with the onion. 

Crumble the bouillon cubes into the pile of processed vegetables. Drizzle the mound of mushrooms, eggplant, and onion with the olive oil and vinegar. Using your hands, toss it all together. Spread the mixture evenly over the sheet pan. Sprinkle the mixture with garlic powder, black pepper, cumin, ancho chili powder, chipotle pepper powder. Bake it for a total of 20 minutes. Remove the mixture and allow it to cool in the pan. (Makes 4 cups.) 

(Some eggplants will contain more water than others. If there is excess moisture in the bottom of the pan, drain it off using a colander. Reserve the liquid -- since it’s very flavorful -- to add to soups or stews.)

Honey-Lime Vinaigrette

juice of 2 lime (about 1/4 cup)
zest of 1 (organic) lime
2 tablespoons local honey
1/4 cup olive oil
scant 1/8 teaspoon cayenne
Kosher salt and cracked black pepper (to taste)

Place the lime juice, zest, honey, olive oil, cayenne, salt, and pepper in a small jar with a lid and shake it until the dressing emulsifies. Set aside until ready to use.  (Makes 1/2 cup.)

Roasted Eggplant and Pine Nut Dip (GF, Paleo, Vegan)

When we have folks over for pizza, it's always a challenge to think up a non-cheesy, non-bread-y appetizer to serve when the main dish is the ultimate in bread-y, cheese-y goodness. This dip fit the bill one unusually warm January day last week. We served it with sliced carrots and zucchini, which also worked well in terms of everyone's new 2014 goals.

If you've never roasted an eggplant, know it's really easy. It's so much fun to take something and intentionally burn it -- lots better than accidentally burning something! You see, it's a little magic trick. The skin of the eggplant protects the flesh that steams and smokes as the burning happens. The result is a smooth, smoky dip that even the eggplant skeptics can love. This would be a great thing to bring to your upcoming Super Bowl party; innocently set it out next to the chips and wings; you'll get some good feedback, we think.

Roasted Eggplant and Pine Nut Dip (GF, Paleo, Vegan)

2 medium Italian eggplants
1 large head roasted garlic* (peeled)
1/4 cup toasted pine nuts
1 1/2 teaspoon champagne vinegar
1 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil (more for drizzling)
Kosher salt and cracked black pepper (to taste)
Smoked paprika (to garnish)
3 medium red peppers (sliced for dipping)

Roast the whole eggplants until the skin is blackened. There are two simple methods: outdoor grill or indoor broiler. If you use your outdoor grill, the side burner that sees very little use is the best tool for this. Just place eggplants on the open flame on the burner on the hottest part of your grill. Using grill tongs, turn the eggplant once one side is black. It takes about 15 to 20 minutes to char the eggplants. The same method can be used for the garlic.

If you don't have that option, use your broiler set on high. Line a rimmed baking sheet with foil and place eggplants under the broiler, turning them as they blacken. This takes about 40 minutes, but it gets the job done. Cut the very top of the point (not the root end) off of the garlic, drizzle it with olive oil, and roast the garlic in a 350-degree oven for 45 minutes or until it is soft.

Place eggplants in a covered container and allow them to cool completely. Once cool, pull all of the flesh from the eggplants using your hands. Discard the charred skin and also the excess bitter liquid that seeped out during the cooling process. Peel the garlic and discard the papery skins.

Into the work bowl of your food processor, place the eggplant flesh, garlic, pine nuts, champagne vinegar, Italian seasoning, and red pepper flakes. Run the processor until smooth. Drizzle in the olive oil while the processor is running. Add salt and pepper to taste.

Serve in a bowl garnished with paprika and surrounded by red peppers. (Serves 4 to 6.)

*To save time, grab about 1 dozen cloves of roasted garlic from the olive bar. It's a great thing to have on hand.

Time to Vote on Your Favorite New Chubby Vegetarian Cookbook Concept!

Hey, y'all, what should we cook up next? It's time to choose the best idea for our second cookbook, which we're planning on writing in 2014. We would love your help and your opinion, and our publisher is curious to know what our readers think as well. Click the following link to see rough ideas for 3 cookbooks and please be sure to vote for your favorite one this week.

VOTE HERE: https://www.surveymonkey.com/s/WQ8N2GJ

Energy Cookies (Gluten Free)

We really wanted a healthier cookie recipe, something besides an old standby apple or boring string cheese to grab when we're looking for a snack. These have been tested and retested, and finally, victory! They handily beat the regular cookies, ginger and molasses, at a recent gathering with friends. That's saying something! With a good combo of nuts, dried fruit, oats, coconut, and honey, these might be great before or after your next bout with exercise this January.

Energy Cookies

1 cup rolled oats
3/4 cup almond flour
1 teaspoon baking powder
2 teaspoons iodized salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 cup honey
1/2 cup coconut oil (melted and cooled)
2 large eggs (beaten)
2 teaspoons vanilla
3/4 cup raisins (golden and regular)
1/3 cup dried cranberries
2 tablespoons rum
1 cup grated dried coconut
2 tablespoons crystallized ginger (finely diced)
1 cup raw walnuts

Preheat oven to 350 degrees. Stir together the oats, almond flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. Combine the honey, coconut oil, eggs, and vanilla. Microwave the raisins, cranberries, and rum for one minute, let them cool a bit, microwave for one more minute, and set aside. Combine wet and dry ingredients and then add the fruit and rum mixture, coconut, ginger, and walnuts. Shape into large, flat cookies and place on a parchment-lined baking sheet. Bake for 10-15 minutes until edges are lightly browned.

Power Pancakes (Paleo and Gluten Free)

The idea for a gluten-free, paleo-friendly pancake is out there in a million forms these days, and we've tried many of the recipes with varying results. This one takes cues from the best parts of the versions we tried and puts them all together into one tasty pancake.

We've been eating less bread these days; it's sometimes a struggle to find a good replacement when an old, familiar craving strikes.  Even though one of us was skeptical and tried to make the case for French toast, we decided to give something less traditional a shot. These simple little pancakes won us over in a big way because the clean flavors of coconut, banana, and honey really shine through. They're fluffy and light, and they don't taste like a compromise. For brunch this weekend, add a simple mix of berries, vanilla, sea salt, lemon juice, and honey on the side if you like.

 Power Pancakes

1 large banana
2 large eggs
1/2 cup almond flour or meal
1/4 cup coconut flour
1 tablespoon honey (more for drizzling)
A pinch of Kosher salt
1/2 teaspoon baking powder
1 tablespoon coconut oil (more for the griddle)
1/4 cup unsweetened milk (almond or 2% milk)

Heat a nonstick griddle or large frying pan over medium-low heat. Into the work bowl of your food processor or blender cup, place the banana, eggs, almond flour, coconut flour, honey, salt, baking powder, coconut oil, and milk and blend until smooth. (Unlike traditional flours, you really can't overwork them because there's no gluten to activate.) The mixture should be thick and not quite as pourable as a traditional pancake batter. Add milk if needed.

Place about 1 teaspoon of coconut oil on the griddle and brush to coat. Place a 1/8 cup mound of batter on the griddle and run a rubber spatula over the top to smooth it into a 3-inch circle. Repeat. Allow pancakes to cook for 4 minutes or until bubbles start to form on the surface and the underside is golden. Carefully flip the pancakes and cook for another 3 minutes or until pancake is golden and set all the way through. Repeat until all batter is used. Makes about 1 dozen small pancakes. Serve warm with a drizzle of honey. (Serves 2.)

BBQ Eggplant Sliders with Caesar Coleslaw

Eggplants are magic little things. They can be textured and meaty like in an Eggplant Parmesan, or they can be smooth as silk like in baba ghanoush. This recipe makes use of both of those textures and everything in-between in one easy cooking method. By cooking the halved eggplant skin-side-down on a hot grill, the portion of the eggplant closest to the grill gets smooth while the cut side retains a nice meaty toothiness.

The Caesar Coleslaw adds some great character to the sandwich. Caesar is one of the our favorite dressings around here these days. I had a little left over in the fridge, so I tossed it together with our shredded cabbage and BOOM! Best slaw I've ever had, hands-down.

So many people have no idea what to cook for vegetarians at a cookout. Here's your answer. Besides that, it's quick, doesn't take a whole lot of babying, and it feeds a crowd. Need to feed more than six? It can easily be doubled or tripled. Do you have some vegan guests? Just swap out the mayo and cheese for vegan versions. It's easy! Entertaining can be fun if you just don't stress. This easy dish can help you be the effortless host you always wanted to be.

BBQ Eggplant Sliders with Caesar Coleslaw

Caesar Coleslaw (recipe follows)
4 medium Italian eggplants
1/4 cup canola oil
1 tablespoon toasted sesame oil
2 tablespoons sherry vinegar
1/4 cup The Chubby Vegetarian's Signature Dry Rub
1 cup of your favorite BBQ sauce (warmed)
12 slider buns or dinner rolls

Make the Caesar Coleslaw according to the recipe and store in the fridge until ready to assemble the sliders. Preheat your outdoor grill to high. Prepare the eggplant by slicing each in half longways, then cuts slits in the flesh of the eggplant every 1/4 inch; cut through most of the flesh but not the skin.

In a medium bowl whisk together the canola oil, sesame oil, and the vinegar. Drizzle each eggplant half with the oil and vinegar mixture. Apply The Chubby Vegetarian's Signature Dry Rub liberally to each eggplant.

Place eggplant skin-side-down on the hot grill* and close the lid for 20 minutes. Remove eggplant and tent with foil. Allow it to cool so that you are able to handle it. Using your hands, pull as much of the eggplant flesh away from the skin keeping the large strands intact. Discard the skin. Toss the eggplant with the warm BBQ sauce.

Assemble the sliders by splitting the buns and distributing the eggplant evenly among the 12 buns. Top each with about 1/8 cup of the Caesar Coleslaw and cap it off with the top bun. Serve with extra sauce, slaw, and napkins.

Caesar Coleslaw

1 medium head of green cabbage (finely shredded, about 7 cups)
juice of 1 lemon
1 tablespoon grainy mustard (like Zatarain's)
2 tablespoons mayonnaise
1 clove garlic (micro-planed or minced)
1 teaspoon vegan/vegetarian worcestershire sauce
1 teaspoon honey
1/2 cup grated parmigiano-reggiano cheese
Tabasco hot sauce (to taste)

Place shredded cabbage in a large bowl. In a small bowl, whisk together the mustard, mayonnaise, garlic, worcestershire, honey, and parmesan cheese. Add hot sauce to taste. Toss to incorporate. Set aside in the fridge until ready to use.

* This also works just as well in a 350 degree oven for 20 minutes.

Organizing a Spice Cabinet

We recently did that sort of misguided, fairly overwhelming thing where you decide to take everything out of each and every kitchen cabinet and drawer and figure out a better way for all of it to be organized. The process isn't a whole lot of fun. It's crazy. It's messy. But when it's all done, cooking almost seems effortless. It may be worth all the trouble.

Our system for spices before this project was a pitiful sight: one drawer with bottles and tins, a plastic shoebox with bags of spices filed away, and two hanging spice racks on the wall beside the oven. This project took a while, but we were determined to corral all our spices into one space so stuff was easier to locate. We separated out all the spices into categories (one of us got a little teasing for 'Baking Level 2', but hey…the maple flakes, lavender, and poppy seeds have to go somewhere that makes sense). Once we figured out what we had, we bought small bins for each. Larger bins on the top shelf hold all the extras.

Here's what we used if you get inspired to do the same in your kitchen: these bins, these chalkboard labels, and this white paint pen. Let us know how it turns out!

(You can also check out last January's project: organizing the pantry and adding pull-out shelves. This has made for a whole year of easy-to-use storage space. We even incorporated a snack drawer in it with 3 bins for granola bars, dried fruit bars, oatmeal, cookies, and nuts. Maybe we'll share that easy project soon!)

Carrot "Lox" with Red Onion, Capers, Dill, and Créme Fraîche

On Christmas Day at my brother and sister-in-law's house, I spied the most beautiful dish of smoked salmon with all of the garnishes. I fell in love with the color of the red onion against the green capers and the bright color of the fish itself. I decided to take this idea and make a vegetable version using the Christmas salmon as inspiration.

So, yesterday, when I was showing off our carrot "lox" plate, my dad exclaimed, "That's the most beautiful piece of salmon I've ever seen."

"Yes, it is," I thought deviously, "yes, it truly is!"

Now, what we did here is actually pretty simple. The thin slices of carrot get the same sort of cure one might use on a fish. It's simply a mix of salt, pepper, and brown sugar. We used smoked salt to save the extra step of smoking the dish on the smoker, and the result's great. In fact, these may the the best carrots you've ever had. So put this out at your next gathering or party. It makes a delicious conversion piece.

Carrot "Lox" with Red Onion, Capers, Dill, and Créme Fraîche

1 pound organic carrots (about 5 to 6 large)
2 teaspoons smoked sea salt
2 teaspoons brown sugar
2 teaspoons cracked black pepper
2 large eggs (beaten)
zest of 1 lemon
1 tablespoon olive oil
Diced red onion*, capers (in salt or brine), fresh dill, créme fraîche, lemon wedges (to garnish)

Peel and very thinly slice the carrots longways on a mandolin. In a small bowl combine the smoked salt, brown sugar, and black pepper. Layer the carrot slices in a large bowl and add a pinch of the spice mixture to each layer until all of the carrot slices and spice mixture are used up. Set this aside for 30 minutes. The salt will soften the carrots and leach out much of their liquid.

Remove the carrots from the bowl and discard the liquid and spices that have gathered at the bottom. Add the carrots, eggs, and lemon zest back to the bowl and toss to coat each strand with egg. Line a 1/4-sheet pan with parchment paper and brush it with olive oil. Preheat your oven to 350 degrees. Starting with a long strand of carrot, lay it flat across the parchment paper. Continue to lay the carrots one after the other overlapping them almost completely. Pair shorter strands together to span the length of the dish. Once all the carrots are laid out, brush the top with the egg that remains in the bottom of the bowl. Cover the dish tightly with aluminum foil to seal in the moisture. Bake for 30 to 35 minutes or until carrots are just tender. Keep covered and allow it to cool completely.

Uncover and slice it down the middle using a sharp knife. Serve at room temperature garnished with red onion, capers, and fresh dill. Add créme fraîche and lemon wedges on the side. Serves (6 to 8 as an appetizer or 4 as a main dish -- maybe add some mashed potatoes and asparagus on the side.)

*Once you've diced the onion, place in a bowl of cold water for a few minutes and drain. This will wash away any of the astringent taste associated with raw onion. It's a good idea to do the same to the capers.

82 Queen's Cauliflower Steak with Confit Mushroom Pilaf, Herbed Tomatoes, Cheddar-Parsley Butter, and Fried Capers

We met Executive Corporate Chef Steven Lusby, Berkley Spivey, and the rest of the amazing crew of Charleston, South Carolina's 82 Queen while we were in NYC for our James Beard Foundation presentation at the beginning of December. Fate had us all cooking in the same kitchen that day. We were making 3 different snacks for 25 people, and they were making an 8-course dinner for 65 folks. Can you imagine the pressure? It didn't seem to wear on them at all. They were so gracious and amazing from the first second we met.

We knew we'd be all right when we discovered that they're all fellow Southerners. "We update Southern classics," chef told me of their cooking style. "Us, too!" I exclaimed "But with  vegetables." It was a great morning in the kitchen with those guys. We collectively brought our revised and curated versions of Southern cuisine up North to showcase. Our event was great, and Chef Spivey reports that their dinner that night was amazing, and they can't wait to be invited back. (Us, too!)

I was checking out the menu at 82 Queen and came across this amazing-looking vegetarian dish for cauliflower steak. They were kind enough to share the recipe with us so that we can share it with you. All of the components together make up one of the best vegetarian main dishes that we've had anywhere at anytime. The takeaway here is that you have 5 sub-recipes that can be pulled out and used separately in so many ways. That, we believe, is the hallmark of a great chef: each ingredient is considered so that each component has as much flavor as possible. Enjoy this one!

Cauliflower Steak with Confit Mushroom Pilaf, Herbed Tomatoes, Cheddar-Parsley Butter, and Fried Capers (82 Queen's recipe, revised for the home cook)

1 large head cauliflower
1 tablespoon olive oil
1 1/2 tablespoons white truffle oil
Kosher salt and cracked black pepper (to taste)

Confit Mushroom Pilaf (recipe follows)

Herbed Tomatoes (recipe follows)

Cheddar-Parsley Butter (recipe follows)

Fried Capers (recipe follows)

Carefully remove all green leaves attached to the stem of the cauliflower and trim any unwanted brown spots. Slice the cauliflower from the bottom into two 1-inch steaks; make sure each steak has a connection with the stem to prevent crumbling. (Reserve the remaining cauliflower for the Confit Mushroom Pilaf in the accompanying recipe.) Season lightly with olive oil, salt, and pepper. Place each steak directly on a hot grill and cook for about 7 to 8 minutes on each side, creating thatch marks. The cauliflower should be cooked through but still al dente. Lightly drizzle truffle oil equally over each cauliflower steak.

Assemble the dish by placing 1 1/2 cups of the Confit Mushrooms Pilaf in the center of a plate. Place a few of the Herbed Tomatoes off to the side. Top the pilaf with one Cauliflower Steak. Garnish the dish with a slice of Cheddar-Parsley Butter and Fried Capers. 

(Serves two.) 

*This dish can be made vegan by omitting the Cheddar-Parsley Butter. 

Confit Mushroom Pilaf

4 cups of cremini mushrooms (cleaned, quartered)
8 cloves peeled garlic
1 sprigs rosemary
2 sprigs thyme
1/2  cup olive oil

Reserved cauliflower (that was cut away from the steaks)

1 small white onion (finely diced)
Sea salt and cracked black pepper to taste

Preheat oven to 350 degrees. Place all ingredients on a large, parchment-lined baking tray. (The mushrooms should have enough room to move around.) Cover with parchment and then with aluminum foil and bake for 30 minutes. Let it cool at room temperature. Strain and discard garlic and herbs; reserve oil and mushrooms.

In the work bowl of your food processor, pulse cauliflower until it's broken down into rice-sized bits. Set aside. 

In a large frying pan over medium-high heat, add a tablespoon of the reserved oil and the onion. Once the onion is translucent, add the cauliflower and cook until just tender, about 5 minutes. Fold in the mushrooms. Season with salt and pepper to taste. Cover and keep warm on the stove until ready to serve.

Herbed Tomatoes

8 Roma tomatoes, stemmed and halved
1 tablespoon minced garlic
1 tablespoon finely chopped thyme
1 tablespoon finely chopped rosemary

1 tablespoon finely chopped basil
1 tablespoon olive oil
Kosher salt and cracked black pepper to taste

In a large bowl, combine all ingredients and mix thoroughly. Lay out tomatoes seed-side-up and roast in the oven at 350 degrees for about 20 minutes, or until the skins are lightly blistered. Set aside until ready to assemble the dish. 

Cheddar-Parsley Butter

2 tablespoons unsalted butter (grated on a cheese grater)
1 cup of finely grated cheddar cheese
1 teaspoon very finely chopped parsley
Kosher salt and cracked black pepper (to taste)

Place the cold butter, cheddar, parsley, salt, and pepper into small bowl and knead it with your fingers until all ingredients are well incorporated. Lay out a sheet of parchment paper and lay butter in a line about 4 inches from the bottom and sides. Fold the sides of the parchment over the butter and tightly roll from the bottom creating a cylinder. Refrigerate until firm. Using a hot knife, slice the butter into ¼-inch rounds.

Fried Capers

1/4 cup capers

1/2 cup olive oil

Strain off any liquid from the capers. In a small frying pan over medium heat, heat the oil until it starts to shimmer. Add the capers and fry for 2 minutes or just until the skin starts to peel. Set aside on a a paper towel until you're ready to use them as a garnish. 

Baked Sweet Potato-Apple Latkes with Brandied Apples

We love latkes! My grandmother used to make what she called "potato pancakes" for us all the time when my brothers and I were little. Hers were usually leftover mashed potatoes held together with a little egg and cooked on a griddle. We have a version in our cookbook, The Southern Vegetarian, that we serve with beluga lentils.

Here, we invite sweet potatoes to the latke party. We're serving them baked in the oven, not fried as is the tradition. We think of this as a healthier take on the classic dish, but it wouldn't be one of our recipes without just a little naughty with the nice. We top our latkes with a flavorful blend of apples, brown sugar, cinnamon, and brandy. It's so good you may never make them the old way again!

Baked Sweet Potato-Apple Latkes

1 medium sweet potato (peeled, grated)
1 apple (peeled, grated)
1 teaspoon apple cider vinegar
1 tablespoon canola or olive oil (more for drizzling)
2 tablespoons almond meal
1/4 cup finely diced white onion
1 large egg (beaten)
Kosher salt and cracked black pepper (to taste)

Brandied Apples (recipe follows)
2% Greek yogurt
Chives (to garnish)

Preheat the oven to 350 degrees. Into a large mixing bowl, place the sweet potato, apple, vinegar, canola, almond meal, onion, egg, salt, and pepper. Mix until all ingredients are well incorporated. Onto a parchment-lined baking sheet, place about 1/8 cup of the mixture and smooth it flat into a 2-inch circle. Repeat with remaining mixture. Drizzle with an additional tablespoon of oil. Bake for 12 to 15 minutes, flip, and bake an additional 12 to 15 minutes or until lightly brown and tender.

Serve with Brandied Apples and Greek yogurt and garnish with chives or green onions. Makes 8-10 latkes. (Serves 2 to 4.)

Brandied Apples

2 apples (peeled, sliced into thin 1-inch pieces)
juice from 1/2 a lemon
1 tablespoon brown sugar
1 tablespoon butter or olive oil margarine
1/2 teaspoon cinnamon
1 tablespoon brandy
pinch of sea salt
1 cup water (add a tablespoon at a time to steam)

In a medium saucepan, combine apples, lemon juice, brown sugar, butter, cinnamon, brandy, and salt. Place it on medium-high heat, stirring often and frequently adding a tablespoon of water when pan gets dry.

The Chubby Vegetarian's Signature Memphis Dry Rub

This spice mixture is great on everything from sweet potatoes to pickles to BBQ Portobello Mushrooms and beyond. There are a few secrets to the deliciousness of this rub. The addition of warm spices like cinnamon and ginger add a whole other unexpected level of flavor, and the powdered porcini mushrooms give it a lot of depth. We are giving you this recipe in ratio form so you can make a little or as much of it as you'd like. If you are just making it for you and your family, use a teaspoon. If you're making it for a crowd, use a cup measurer.

The great part about this is that you can be as last-minute as you want, and around here, we really love that. As long as you can get to the store before they close up shop on Christmas Eve, you can make an honest-to-goodness, from-the-heart, handmade gift that will improve the lives of the ones you love. So, put your feet up and ignore all the 'last-minute shopping!!!!!' marketing tactics we're currently getting bombarded with this weekend…you still have plenty of time to make something cool instead.

The Chubby Vegetarian's Signature Memphis Dry Rub
(*measure all ingredients by volume)

2 parts chipotle chili powder
2 parts sweet paprika
2 parts smoked paprika
2 parts granulated garlic
2 parts kosher salt
2 parts cracked black pepper
2 parts cumin
2 parts dried thyme
2 parts dried oregano
1 part cinnamon
1 part ground ginger
1 part light brown sugar
1 part powdered, dried porcini mushrooms*

Mix all ingredients in a large food storage bag until all ingredients are equally distributed. Portion into
4-ounce jars for gifts -- or keep it all for yourself, you selfish grinch! Make as little of as much as you
like based on this ratio.

*Dried porcini mushrooms can be found at almost any specialty grocery -- including in the bulk bin at Whole Foods. Turn the dried mushrooms into a powder by placing them in a coffee grinder or food processor and pulsing until no large bits are left.

Books at Today's Winter Market in Downtown Memphis from 10-2:00!

Come to the MFM Winter Market today and pick up some books for the folks on your list this holiday season! We'll have The Southern Vegetarian, Simply Grilling, and Sewing School 2 for you. See you between 10 and 2!

Nashville Hot Chicken-Style Hen of the Woods Mushrooms

Purists, beware: this will not please you in the least. For one, it's not chicken, so there's that. For two, while we took inspiration from your Prince's, we do not intend for this to be a replication, just a vegetarian tribute to the real Nashville hot chicken. 

That said, this is pretty awesome!

I had these hen of the woods mushrooms sitting in my fridge just asking me what I was going to do with them. We love taking inspiration from the common name of mushrooms as they offer some insight into the flavor and texture of the fungi. (See also Oyster Mushrooms Rockefeller.) So the 'hen' part of hen of the woods made me think of chicken, which made me think of Prince's Hot Chicken in Nashville. I couldn't shake the idea even though frying isn't typically in our repertoire. 

The texture of the mushrooms is perfect for this. The spice, while not overwhelming, is still really hot. You can add more or less cayenne as your taste may dictate. Make this for yourself as a treat sometime. You'll be glad you did.

Nashville Hot Chicken-Style Hen of the Woods Mushrooms

Canola oil for frying
2 tablespoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon cracked black pepper
1 1/2 teaspoon Kosher salt
1 teaspoon granulated garlic
1 teaspoon cane sugar
1/4 cup 2% Greek yogurt
1/2 cup 2% milk
1 large egg (beaten)
2 large hen of the woods mushrooms* (sliced in half)
1 cup all-purpose flour
2 slices whole wheat bread
Garlic dill pickle chips (for garnish)

In a 4-quart saucepan over medium heat, add enough oil to fill halfway. You want the oil temperature to be 350 degrees. Prepare the rest of the ingredients while the oil heats up. In a small bowl, mix together the paprika, cayenne, pepper, salt, garlic, and sugar and set aside. In a large bowl, whisk together the yogurt, milk, egg, and half of the spice mixture. Carefully toss the mushrooms in the yogurt and egg mixture and allow them to rest in the fridge for 10 to 15 minutes. 

Using a food thermometer, check to make sure your oil is at 350. Add the remainder of the spices to a large food storage bag along with the flour. Shake to incorporate. Remove the mushrooms from the yogurt and egg mixture and add them to the bag. Carefully move the mushrooms around to coat with the flour mixture. 

Shake off any excess flour. Carefully add the flour coated mushrooms to the oil. Cook for 8 to 10 minutes or until golden and crispy. Drain on paper towels. Serve on bread garnished with pickles. (Makes 2 servings.)

*Also known as maitake mushrooms. Available at Whole Foods and Asian grocery stores. 

Kale Caesar Salad + Seared Artichoke Hearts

This salad is super simple and really delicious, a combination that works right well for us these days. We've been so busy -- like, a no-time-left-for-TMZ, must-schedule-a-full-hour-for-folding-insane-piles-of-laundry, going-to-the-dentist-is-actually-so-relaxing level of busy, you know the drill…but we never want to skimp on mealtime, so we make adjustments. We have stuff to do, but we always have to cook!

One of those fixes is finding stuff we can make ahead, something that'll still be good when we're ready to sit down and eat. As you have likely experienced, most salads wilt into bunch of nothing once they're dressed. This one improves over time and is even better the next day because the kale is so hearty. This is a great new thing to try when you've had your fill of candy kale chips. (A definite possibility. We're there, too.)


Kale Caesar Salad + Seared Artichoke Hearts

1 large head curly kale (stems removed, about 10 cups)
juice of 1 lemon
1 teaspoon grainy mustard (like Zatarain's)
2 tablespoons mayonnaise
1 clove garlic (minced)
1 teaspoon vegan/vegetarian worcestershire sauce
1 teaspoon honey
1/2 cup grated parmigiano reggiano cheese
1 tablespoon olive oil
1 14-ounce can artichoke heart quarters (in water, drained)
3 cups croutons*

In a large non-reactive glass or plastic bowl, massage the kale with the lemon juice; tear the leaves with your hands until it's in bite-sized pieces. In a small bowl, whisk together the mustard, mayonnaise, garlic, worcestershire, and honey. Add this and half of the parmesan cheese to the kale and toss to incorporate. Allow it to sit covered in the fridge for a couple of hours -- the acid in the lemon will soften the kale. Add salt and pepper to taste once you are ready to serve. Place mixture into a large bowl or divide onto 4 plates.

In a large frying pan over high heat, add the olive oil. Once the oil starts to shimmer, toss in the drained artichoke hearts and cook until browned; turn once. Place warm artichoke hearts onto of the kale, along with the croutons and the remaining cheese. Store any leftovers in an airtight container for up to 3 days. (Makes 4 servings.)

*Make your own croutons by drizzling the bread of your choice with 1 tablespoon of olive oil and placing it into a 250-degree oven until dry and crisp. A French of Italian loaf works well for this, but you can also use a gluten-free bread like we did here. Add extra flavor if you'd like by adding in an Italian herb mix or garlic powder to the bread before toasting.

Authors of The Southern Vegetarian (Us!) at The James Beard House on Dec. 4, 2013

First off, we have to tell you that our lunch at The James Beard House as a part of their "Enlightened Eaters" series could not have gone any better than it did. Wish we had something more disastrously interesting and dramatic to report, but alas…we do not. We were thrilled with everything about our day including the wonderful Beard House staff, the three-course 'snack' we presented, the way we got our message about modern Southern cooking across, the attentiveness of our friends (new and old) who came to see us, and the reception we received from all.

We started preparing for this moment the second we found out it was a possibility. Kristopher Moon of the JBF was in town for a fundraiser at Andrew Michael Italian Kitchen when he found himself at a table full of friends of ours who told him all about our book and this lovely blog (Thank you, Julia and Chey -- so nice of y'all!). Once we sent him our cookbook, he said that we would be a good fit for the "Enlightened Eaters" series run by his co-worker Michelle Santoro. We talked with Michelle and agreed on the date of December 4th, which would have been my mom's birthday.  (Usually, I run the St. Jude marathon and raise funds to honor her favorite charity, but this year, I decided this new opportunity was going to be my focus. My mom would have been so proud of me for cooking in New York, no doubt. We went there often and always had a blast. It was our city.)

This fall, as we discussed the set-up of the event, it  was requested that we provide a snack. "A snack…" we thought. How would we get our vision across? We're pretty serious about how we present our food and what we choose to cook for any occasion, and we always aim to make something creative and memorable.  We devised a plan: we would create a three-course meal in three bites. The theme would be 'Smoke' since the Memphis air is always permeated with the aroma of hickory.

Our menu came together quickly. The first bite was our Smoked Stuffed Date with Goat Cheese and Pecans. The second bite was Artichoke Hearts and Succotash over Smoked Cheddar Grits, our version of shrimp and grits. Dessert was Chipotle Chocolate Pudding with Sorghum Granola and Honey Cashew Cream. Each of these dishes came straight from The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table. The food was well received. People asked really thoughtful questions. It was such an honor to share our food and our ideas with this wonderful audience in such a beautiful, hallowed space.

Cooking at the James Beard House was such a thrill. Honestly, we don't think anything else could top it. We shared the kitchen with the talented guys from Charleston's 82 Queen;  they were serving dinner that night at the Beard House. They were cool and worked with us while graciously sharing the kitchen space. (We knew that we would get along once we heard that they were from the South, too!) Amy plated the first and third courses while I worked on the components for the second course. I so hope there is a photo of me in a jacket and tie pan-frying artichoke hearts that day.

Our guests came in throughout the kitchen as we finished up our last dish. We were a little stressed, super-focused, but very grateful that people were coming to see us. We placed the last garnish just as the clock struck noon, the start time for our event.

We stepped outside to catch our breath. 5-4-3-2…1!

Kris gave us an amazing introduction that I will always remember. We talked to our audience about who we are, where we came from, and how we got involved in the world of food as a photographer and a writer. We explained that we had never been to culinary school, but we had been in the kitchens of some very talented chefs. That's where we really learned how to cook, how to plate, and how to focus our flavors.

"It's an honor for a chef to be invited to The James Beard House," I said, "You can only imagine how it feels for us as home cooks!" Much of our talk focused on our journey from an overweight, sedentary couple to our current understanding of what it takes to be healthy, including moderation when it comes to bread and cheese and sugar, and, of course, actual exercise. For those of you who don't know, I have lost 75 pounds and have gone from a couch potato to a marathoner and triathlete, and Amy has lost 30 pounds with a combination of yoga, dance, change of diet, and running. A slideshow of images from our blog and cookbook ran on a constant loop as we talked and laughed with those who come to see us.

As the last part of the experience, we had a book signing. It was wonderful to meet Susan Ungaro, the director of The Beard Foundation, and to chat with all of those who showed up to see us and hear what we had to say. Once that was over, we high-fived one another, hightailed it back to The Jade Hotel, and crashed for a few hours. We were exhausted, we were elated, and our adrenaline had finally evaporated.

We wouldn't trade this experience for anything in the world. The best part is…we were invited back to talk about our upcoming second cookbook.

We can't wait!