Mushroom Meat

Click HERE for an updated version of the Mushroom Meat that we cook on P. Allen Smith's Garden to Table.  

Click HERE for the final version that appears in our book, The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table. 

I used to rely on heavy-handed meat substitutes to give my meals that old, familiar texture and flavor that we all grew up on as the center of our 1980's meat-and-three dinners. As I shy away from more and more processed foods, I began looking for a way to get that same familiar result from my own kitchen. The solution for me was to take two things I already love, mushrooms and eggplant, and turn them into a multi-purpose "meat." It's so simple and requires little hands-on time. Make this in large batches, freeze what you don't use, and defrost it to add to tacos or burritos, fill ravioli, or cobble together a homemade veggie burger.


Mushroom Meat

Yields about 4 cups

1/4 cup black olives

5 cloves garlic

6 drops liquid smoke

1/4 cup olive oil

16 oz mushrooms (any kind)

4 cups eggplant (peeled, diced)

1 cup onion (diced)

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350 degrees. In your food processor, make a paste out of the olives, garlic, liquid smoke, and olive oil. Set mixture aside in a bowl. 


Add mushrooms, stems and all, to your food processor and pulse until finely chopped. Dump processed mushrooms onto a large, rimmed sheet pan. Pulse the eggplant in the food processor in the same manner and dump it onto the sheet pan with the mushrooms. Repeat this process with the onion. 


Drizzle the mound of mushrooms, eggplant and onion with the olive and garlic paste, and using your hands, toss it all together. Spread the mixture evenly over the sheet pan. Sprinkle the mixture with salt and pepper. Pop it into the oven for a total of 30 minutes; turn the mixture over a few times with a spatula. The mixture will release a lot of juice, and then it will start to dry out. Once most of the liquid had evaporated or been absorbed, the mixture is ready. Allow it to cool in the pan. 

For an Italian variation, add fresh herbs from the garden. To make a Mexican version, I add a few poblano peppers to the mix along with a palmful of ancho chili powder. The possibilities are endless. Sub this for any recipe that calls for ground beef.

A Vegetarian Thanksgiving

We have a few ideas for what to have at your vegetarian Thanksgiving meal! Here are some of our favorite dishes from the past few years:

Stuffed Acorn Squash

Vegetarian Dumplings

Mock Duck Cassoulet

Grilled Vegetable Terrine

Stuffed Acorn Squash

Portobello Mushroom Wellington

Brussels Sprout Salad + Cornbread Croutons

Sweet Potato Pie with Rosemary Cookie Crust

Cranberry-Apple and Curried Ginger Cranberry Sauce

*Also, we're wondering...what are you making today or tomorrow for the Thanksgiving holiday? 

Vegetarian "Chicken" Pot Pie

The old version of this, Unreal Chicken Pot Pie, is one of the most popular posts here at the TCV blog. This new, even more tasty version is what we'll be making for the vegetarian main dish this year at Thanksgiving. Feel free to substitute diced-up Tofurkey if you please! Either way, it will be a hit.


Vegetarian "Chicken" Pot Pie
Serves 4

For the crust:


1 1/2 cups all-purpose flour
1/3 cup organic non-hydrogenated shortening
1/2 teaspoon salt
cold water


Add the flour, shortening, and salt to the bowl of a food processor and turn it on. Slowly add the cold water a teaspoon at at time until a ball forms. Stop the motor and pull the dough ball out. Place it in a covered bowl in the fridge for at least 20 minutes to rest.

For the filling:


1 pound seitan (diced)
1/4 cup flour
2 tablespoons canola
---------------------
1 cup carrots (about three, diced)
1 cup green pepper (diced)
1 1/2 cup potato (peeled, diced)
1 1/2 cups green peas
1/2 cup parsley (minced)
1/2 cup shallot (diced)
1/2 cup celery (two ribs, diced)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons champagne vinegar
----------------------
1 1/2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk
1 cup stock
sea salt and cracked black pepper to taste

Toss diced seitan and flour together in a bowl. In a large Dutch oven over medium-high heat, heat the canola oil. Once the oil starts to shimmer, add the seitan that has been coated in the  flour mixture. Allow it to cook undisturbed for 3-4 minutes until golden brown. Stir the pot and allow mixture to cook for another 2-3 minutes. Remove the crispy seitan from the pot and set it aside on a paper towel to drain. Immediately add the carrots, pepper, potato, peas, parsley, shallot, celery, salt, thyme, garlic powder, and vinegar to the pot and stir.

After the vegetables have been cooking for 3-4 minutes, push the vegetables up against the wall of the pot in order to form a well in the center. Add the flour and butter to the well and whisk until they form a paste. Cook the paste, also known as a roux, another two minutes until fragrant and lightly browned. Add the milk, stock, and the reserved seitan to the pot. Stir, bring to a quick boil by raising the temperature, then remove from heat.

Heat the oven to 400 degrees. Cut the rested dough ball in half. Roll one half out to about 

11 1/2  inches or enough to cover the bottom of a 10-inch pie pan. Place the crust in the oven for 8-10 minutes or until lightly browned. Pour in the prepared filling. Roll the second half of the dough out to 11 inches for the lid. Place the lid on the pie. Cut off the excess and crimp the edges with your finger to seal them to the lower crust. Using kitchen shears, cut eight vents in the top of the pie. Place pie on a baking sheet in case it over flows in the oven. Cook pie 20 minutes. Brush the top with an egg wash, a sprinkle of sea salt, and bake another 10 minutes until the top crust is golden brown.



*Stay tuned for more vegetarian Thanksgiving ideas here tomorrow as we begin the countdown to the big day. We've been nominated to host the in-town family, and it is sure to be a great day. Looking forward to some fun cooking time ahead of us; we'll be sure to share the details of it with you as we go. 


So give us some ideas -- what do you cook for the holiday?

Simple and Easy Porcini Mushroom Veggie Burgers

I've experimented with lots of recipes for homemade veggie burgers, and I must say that this is one great veggie burger. It may even be 'the one'! The tempeh and portobellos add just the right amount of texture while the mustard and worcestershire sauce bring depth. It is rich and meaty thanks to the addition of a mere tablespoon of dried porcini mushrooms. If you've never tasted porcini, you are sadly missing out. There is really nothing else like it in the plant world. Chefs will often use dried porcini to give already meaty stews and sauces a meatier flavor if that tells you anything about this powerful, pungent mycelia.

You can find dried porcini mushrooms at Whole Foods. They are about nine dollars for a one-ounce bag, which sounds really expensive, but it's not. That bag will last you quite a while. I use them all the time, and that tiny bag lasts about five months. They are great in stocks, soups, stews, and veggie burgers.



Porcini Mushroom Veggie Burger

(Makes 4 veggie burger patties)

1  8-oz. package of tempeh (crumbled)
1 1/2 cups portobello mushrooms (diced)
1 tablespoon dried porcini (minced)
1 cup smoked provolone cheese (shredded)
1/2 cup shallot (minced)
1/2 teaspoon sea salt


1/2 teaspoon garlic powder
1 teaspoon vegetarian worcestershire sauce
cracked black pepper (to taste)
1 tablespoon Creole mustard
1 tablespoon tomato paste
2 eggs
1/4 cup flour
1/4 cup of oil for frying


Mix all ingredients, save for the oil, in a large bowl and work it all through with your hands until all ingredients are throughly mixed. In a 10-inch frying pan, heat oil over medium-high heat. Portion patties using a 1/2 cup measuring cup. Pan-fry in the oil for about 2-3 minutes per side or until lightly browned and the egg has set. Remove patties from the pan and set aside until you are ready to serve them. 


Once you have all of your toppings ready, preheat your outdoor grill to 500 degrees. Cook burger patties for about 3-4 minutes per side or until well-marked by the grill grates and heated through. Serve on a soft sesame bun with romaine lettuce, sliced tomato, pickles, thinly sliced shallot, mustard, and mayonnaise.

Grilled Beer Bread Pimento Cheese Sandwiches + Arugula & Tomato

In the South, you never hear anyone say, "That pimento cheese was just okay." The truth is, any combination of cheese and mayo is going to be at least pretty good. Like any proper Memphian, I think my version of this omnipresent cheese spread is the best. It is bright and herby due to the addition of lemon zest, thyme, and soft goat cheese. There are a million ways to eat it, but the following recipe just may be the best.

The grilled pimento cheese sandwich has become a modern Southern classic. You will find it on almost every lunch menu in Memphis. Many times you will see this sandwich served like a grilled cheese, but in my humble opinion, the warm pimento cheese has a tendency to get too soft and squishy. In this version, I grill the buttered bread on a cast-iron grill pan before I spread on the pimento cheese to preserve the consistency of the cheese. I've also omitted the bacon you usually find on this sandwich; however the rich, smoky beer bread more than makes up for it.  This dish has it all; smoky grilled bread, creamy pimento cheese, and crisp toppings.





Grilled Beer Bread Pimento Cheese Sandwiches + Arugula & Tomato

Special equipment: cast-iron grill pan
Serves four

Whole Wheat Beer Bread (made with Tumbler Ale)
2 tablespoons melted butter
Lemon Zest + Thyme Pimento Cheese (can sub in white cheddar!)
2 medium tomatoes (sliced)
2 cups fresh arugula
salt and pepper to taste

Slice beer bread into 1/2-inch slices and brush one side of each slice with melted butter. Heat the cast-iron grill pan over medium high heat until it begins to smoke. Grill each slice for about a minute and a half or until well-marked by the grill pan, then give each slice 1/4 turn and grill another minute if you want those cross-hatched grill marks. Repeat until all slices are grilled.

Spread two spoonfuls of pimento cheese on a slice of the grilled bread, top with tomato, salt and pepper to taste, a little arugula, and then crown it with another slice of grilled beer bread.

Artichoke Hearts + Succotash over Smoked Cheddar Grits

I set out to make a vegetarian version of creole shrimp and grits that's just as good or better than the original. The artichoke hearts are a perfect stand-in for the shrimp as they are 
region-appropriate. The truth is that I could talk about this dish all day long, and I still couldn't convey to you how delicious it is. Each component is wonderful on its own: the smokiness of the cheddar grits, the spicy heat of the vegetables, the crunch of the artichoke.  It all comes together when all these flavors are woven together with a simple mustard sauce. This is perfect dish to make for company...but you may want to keep it all to yourself.

Smoked Cheddar Grits

2 cups vegetable stock
2 cups milk
1 cup yellow corn grits
4 cloves garlic (minced)
2 cups smoked cheddar (I used white goat cheddar, but any smoked cheddar will do)
1 teaspoon salt
1/4 teaspoon pepper


Bring the stock and milk to a boil together in a saucepan. Add the grits slowly as you stir so there are no lumps. Add the garlic, cover, and allow the mixture to cook on low for twenty minutes stirring occasionally to prevent sticking. Stir in the cheddar, salt, and pepper.



Succotash


1 tablespoon butter
1 tablespoon canola oil
1 ear of corn (kernels cut away)
1 green pepper (diced)
1/2 cup okra (1/4-inch sliced)
1/2 cup peas (field peas or lady peas)
1 cup shallot (small dice)
scant dash of cayenne
1 teaspoon paprika
1/4 teaspoon garlic powder, nutmeg, salt, pepper



Heat butter and oil in a large frying pan over medium-high heat. Toss remaining ingredients together. Once the butter and oil begin to smoke, add the vegetable mixture. Allow it to cook for a minute, then toss. Allow it to cook for an other minute then toss it again. Remove vegetables from the pan but leave any charred bits stuck to the bottom of the pan. You will use this in the following pan sauce recipe.


Spicy Mustard Pan Sauce

3/4 cup vegetable stock
1 tablespoon creole mustard



Add stock and mustard to the pan used to cook the succotash. Using a wooden spoon, scrape up any bits that stuck to the bottom of the pan. Over medium heat, reduce sauce by half. Set aside.



Pan-Fried Artichoke Hearts


1/3 cup canola oil
3 quartered artichoke hearts (make your own or use the large ones from the olive bar)
1 egg (beaten)
1/2 cup flour
salt and pepper to taste


If making your own artichoke hearts, blanch in acidulated, salted water for 10 minutes or until just tender. In a medium frying pan over medium-high heat, heat oil until it shimmers. Toss artichoke hearts in the egg and then in the flour. Shake off any excess flour. Pan fry the artichoke hearts for two to three minutes per side or until golden brown. Add salt and pepper to taste.


To serve, spoon a cup of grits onto a warmed plate. Top with a half-cup of succotash and 3 pieces of pan-fried artichoke. Drizzle a spoonful of Spicy Mustard Pan Sauce around the plate. Garnish with chopped parsley and fresh dill. (This recipe makes four servings.)

Fried Chickpea Sandwich + Blue Cheese & Tomato

In Sicily, they call these simple little chickpea fritters panelle, and they're typically served as street food on a bun with a scoop of ricotta. I thought it might be fun to take the idea out of Italy and bring it down South.


In this version, chickpeas stand in for fried chicken. The sandwich is dressed with spinach, tomato slices, blue cheese, and sliced shallot. This recipe below makes quite a few fritters, enough for about 6 sandwiches or more, which is a good thing considering they are quite addictive.

A little magic happens when these things begin to cook. The outside layer becomes craggy and crispy, the next layer is slightly chewy, and the center is creamy. They are so good that they're worth a few extra a calories. 




Fried Chickpea Sandwich

2 cups broth
2 cups chickpea flour
1/2 cup water
1 tablespoon olive oil
2 cups canola oil (for frying)
olive oil mayonnaise 
6 sesame buns
fresh spinach
6 tomato slices
1/4 cup sliced shallot
4 ounces blue cheese (crumbled)


In a medium saucepan, add chickpea flour to cold broth and whisk. Gradually bring the mixture up to a boil as you whisk. Once the mixture becomes thick, add the water and whisk some more. Allow mixture to cook on low for 15 minutes. In an olive-oil-coated 9x12 casserole pan, quickly spread the mixture evenly to the edges. Use a sheet of waxed paper to press the mixture into place. 


Once the mixture has cooled completely, turn it out onto a cutting board. Cut into two-inch squares and then cut each square in half to form triangles. Bring canola oil up to medium-high heat in a sauce pan. Fry chickpea patties in batches if five for about five minutes a piece or until they pass golden brown and are more toasted brown in color. Sprinkle each with salt and pepper. 


To serve (immediately!): toast buns, spread with a bit of olive oil, pile on 3-4 fritters, a handful of spinach, a slice of tomato, a few sliced shallots, and a little blue cheese. 

La Montagne-style Tofu Fajitas

Way back in August of 2009, I promised that I would publish chef John Bragg's La Montagne tofu fajitas recipe after The Memphis Flyer published our story. Well, I just plain forgot! A recent email or two jogged my faulty memory. So here it is -- the long-awaited, much-anticipated recipe for La Montagne's tofu fajitas:

olive oil for pan

one red onion

one chopped red pepper

1 cup chopped button mushrooms

1 cup chopped red tomato

1 teaspoon ground cumin

chili powder to taste

fried tofu (in strips)

pico de gallo (chopped tomatoes, lime juice, onion, and cilantro)

warmed tortillas

chopped lettuce

Coat a frying pan with olive oil and add onion, red pepper, mushrooms, and tomato. Toss at medium heat. Add cumin, chili powder, and then the fried tofu strips. Serve on top of lettuce with tortillas and pico de gallo on the side.

Okra Fritters with Creole Mustard Sauce

This dish is requested over and over again by my father-in-law. He is the farmer who grows a lot of the wonderful produce we feature here at The Chubby Vegetarian; anytime he makes a menu request, we do our best to fill it.


I can almost assure you that these will be a hit even among okra skeptics. They don't have any of the sliminess that normally turns people away from okra in the first place. How do I know this? After she proclaimed "I don't eat green things," I watched my five-year-old niece eat these okra fritters and exclaim, "I love okra!" Now that's a victory.


You can serve these any number of ways. They're great as a salad on a bed of arugula that's been dressed with my Creole Mustard Sauce, and topped with fresh dill, parsley, and chopped tomatoes. It's also great as a sort of okra Po' Boy slider on a french roll with lettuce, tomato, and dill. You can also just dip the fritters right into the Creole Mustard Sauce as a simple appetizer.


Okra Fritters (makes 8-10 fritters)

2 cups okra (sliced into 1/4 inch pieces)
1/2 cup onion (sautéed in 1 tablespoon butter until translucent)1/8 teaspoon each: garlic powder, nutmeg, paprika, sea salt, cracked black pepper
2-3 dashes hot sauce
1/8 cup chopped parsley
1/4 cup flour 
1/8 cup cornmeal
1 egg
canola oil for frying

Mix everything (save for the oil) together in a large bowl. Heat 1/2-inch of canola oil in a 
10-inch frying pan over medium-high heat. Once the oil shimmers, you are ready to add the okra mixture. Using an ice cream scoop, place a portion of the okra mixture into the oil. Cook 3-4 at a time for about 2 minutes per side until all of the mixture has been used. Makes one dozen.

Creole Mustard Sauce

2 tablespoons mayo
2 tablespoons mustard
1 teaspoon ketchup
Squeeze of lemon (about a teaspoon)
pinch of sea salt 
cracked black pepper


Mix all ingredients together. Done!

Cheddar 3-2-1 Drop Biscuits + Thyme Scrambled Eggs & Smoky Tomatoes

A big breakfast is something everyone needs every now and again. Sure, this biscuit sandwich is portable, but it's so much better to actually sit down, have coffee, eat without rushing, and enjoy the time to relax. All three components, the cheddar biscuit, the eggs with thyme, and the smoky tomatoes, provide big flavors for your next big breakfast.

Cheddar 3-2-1 Drop Biscuits

3 tablespoons baking powder
2 cups all-purpose flour
1/4 cup organic shortening
1/2 teaspoon salt
1/2 cup grated sharp cheddar
1 cup milk

Preheat your oven to 425 degrees. Mix dry ingredients in a large bowl. Cut in the shortening using your fingers until there are pieces no larger than a pea. Make a well in the center of the flour mixture. Add the cheese and milk. Using a rubber spatula, fold the milk and cheese into the dry ingredients; use as few strokes as possible. The less you stir the dough, the more tender your biscuits will be.

Using an ice cream scoop, scoop up a portion of dough and drop it onto a silpat-lined baking sheet. Repeat until all dough has been used. (You should get about a dozen biscuits from this recipe.) Be sure to leave an inch or so between each biscuit, but don't be too particular about their shape -- drop biscuits are supposed to be rustic. Bake for 15 minutes or until the craggy edges are brown and crispy.

Thyme Scrambled Eggs

1 tablespoon butter
5 eggs
1 tablespoon cream
1 1/2 teaspoons fresh thyme leaves (3-4 sprigs)
1/4 teaspoon black pepper
1/4 teaspoon of Maldon salt

Place butter in a cold, non-stick frying pan and then place it over medium heat. Whip the eggs, cream, thyme, and pepper together in a bowl. Once the butter is just melted, add the egg mixture. Stir constantly with a heat-proof rubber spatula. It will take about 4-5 minutes for the eggs to be done; it's a relatively slow process, but it yields very creamy eggs. Once the eggs start to come together, add the salt and stir. Serve immediately.

Smoky Tomatoes

2 tablespoons brown sugar
1 teaspoon black pepper
1/4 teaspoon applewood-smoked salt
1/4 teaspoon Maldon salt
2 roma tomatoes (sliced)

Mix spices together in a small bowl. Sprinkle sliced tomatoes with spice mixture. You won't need all of it, but keep it on hand because it's great on everything.

A Big Pot of Black Beans

One of the most common questions I'm asked when it comes to preparing good vegetarian food is how to makes beans tasty and flavorful without the addition of pork. My answer is that I throw in a little of this, and a lot of that, followed by a pinch of something-or-another. The truth is that no one wants to hear that. They want a recipe. So, this time I measured it all out and wrote it down just for you. This pot of beans has everything: smoky, spicy, deep, bright, and rich. 

It looks like a lot of ingredients, but really, it's a very simple recipe. Over the next week or so, I'll show you a few different ways to use these magic beans in ways you may not have thought of. 


First up is black bean soup. Simply take the prepared beans and blend them about 2:1 with water or broth to thin it to the proper consistency. Heat and serve topped with guacamole and hot sauce. We love this dish served along side a simple quesadilla made from smoked provolone and goat cheese.


A Big Pot of Black Beans

1 1/2 cups dry beans
3 cups water
2 tablespoons canola
2 cups onion
1/2 teaspoon chipotle
1 teaspoon cumin
1 teaspoon ancho chili
1/2 teaspoon garlic powder
1 cup chopped tomatoes
1 1/2 tablespoons miso
1 1/2 tablespoons tomato paste
1 teaspoon sesame oil
1 tablespoon sherry vinegar
3 cups water
1 teaspoon salt


Soak the dry beans in 3 cups of water for at least 6 hours -- this is best to do overnight. Drain off the soaking water. In a large dutch oven over medium-high heat, sauté the onion in the canola oil until the onion is translucent. Add the chipotle, cumin, ancho, and garlic powders. Stir and allow spices to cook for two minutes. Add the soaked beans and the remaining ingredients except the salt. Simmer for one hour. Add the salt, stir,  and simmer another hour.

Chicken-Fried Portobello + Mushroom & Shallot Gravy

"Everything's better chicken fried," my buddy Aaron exclaimed when I told him what I had made for dinner last night. I had to agree. In this recipe, a meaty portobello mushroom graciously stands in for steak in this vegetarian take on a Southern classic, chicken-fried steak. 

I used to eat chicken-fried steak all the time when I was a kid. My grandmother would make it, and we'd have the same conversation every time. "What is it, Mamaw?" I'd ask, "chicken or steak?" She joke around and tell me it's both. Now the answer is neither. Though her food was always delicious, I like this meatless version best.


Chicken-Fried Portobello Mushroom


1 cup flour
1 teaspoon each: salt, garlic powder, black pepper, and sweet paprika
2 eggs (whisked)
1/8 cup cream
3 portobello mushroom (stemmed, trimmed)
1 cup canola oil
Shallot and Mushroom Gravy*
chopped parsley


Combine the flour with the spices in a mixing bowl large enough to accommodate one mushroom at a time. In a separate mixing bowl, combine the eggs and cream. 


Now trim the mushrooms by removing the stems and the part of the cap that hangs over the gill side; doing this will create a flat surface, which will make it much easier to pan-fry your mushrooms. Reserve the trimmings because you will use them in the gravy. 


Heat the oil to medium high in a 12-inch frying pan. Depending on the size of the mushrooms, this pan should accommodate all three at once. Turn the oven on to 350 degrees. Now, batter the mushrooms using a three-step process: toss them in the flour mixture, coat them with the egg mixture, then dredge them in the flour mixture. This should help plenty of spiced flour to adhere to the mushroom. Fry mushrooms for about two minutes per side. 


Place mushrooms on a baking sheet and finish cooking them through in the oven. This should take about 15 minutes, which is the perfect amount of time to make your gravy.


To serve, smother mushroom with gravy and garnish with chopped parsley. Serve with your favorite side vegetable. We had garden-grown green beans with garlic and tomatoes.

*Shallot and Mushroom Gravy:

1 tablespoon of butter
trimmings from the mushrooms
1/2 cup shallot (minced)
1 tablespoon all-purpose flour
3/4 cup strong broth (preferably mushroom)
1/2 cup milk
1/2 teaspoon cracked black pepper
sea salt 


Melt butter in a 10-inch frying pan over medium heat. Add the trimmings and shallots. Once the shallot is translucent, add the flour and cook until nutty and fragrant. Add the broth and milk as you whisk. Slowly bring mixture to a boil and then reduce the heat to low. Mixture should be thick like pancake batter after a few minutes. Season with black pepper and sea salt.

The Lime Truck's Corn Cake with BBQ Slaw

I'm so excited to present to you a recipe from Jason Quinn of the Lime Truck. As you may know, The Lime Truck won the second season of The Great Food Truck Race. This dish was one they served as a part of a vegetarian challenge in Memphis, and this week, Jason was kind enough to share the recipe with me. 

The concept is simple but creative, and their execution is always spot-on. I could totally see making miniature versions of this dish for a party and serving them like little Southern blinis. 

Corn Cake

Creamed corn*
1.5 cups pancake mix (I used multigrain.)
2 eggs (beaten)
1 cup milk

2 tablespoons butter

Mix the creamed corn, pancake mix, eggs, and milk until just combined. Do not overmix. On a non-stick griddle over medium-low heat, melt a pat of the butter. Spoon about 1/3 cup of the batter onto the griddle. Allow it to cook for about four minutes or until the top looks like it has set. Flip and cook another two minutes. Makes one dozen corn cakes.

BBQ Slaw

5 cups shredded cabbage
1 tablespoon mustard
2 cloves garlic (minced)
1/2 cup mayo
1 cup BBQ sauce
salt and pepper to taste

Toss all ingredients until well incorporated.

To serve, heap a corn cake with about 1/2 cup of BBQ slaw; garnish with chives and a touch more BBQ sauce. Eat it with a fork like a civilized person -- or pick it up like a taco as Jason instructed.

Creamed Corn*

1 tablespoon butter

1 cup onion (diced)
2 cups corn (cut away from the cobb)

1/8 teaspoon nutmeg
salt and pepper to taste

1/2 cup cream

Sauté onion in butter over medium high heat until onion is translucent. Add the corn and cook until the sugar in the corn begins to caramelize and some of the kernels begin to brown. Add the nutmeg, salt, pepper and cream. Set aside.

eaTABLE Supper Club All-Vegan Dinner at The Live From Memphis Loft

I was asked by the eaTABLE Supper Club to create a menu for their October dinner. Immediately, I said yes! You see, we had done a dinner for them before and know what a grateful group they are. There's nothing better than making food for those who are open-minded and ready for the experience.

The host of the dinner, Chris Reyes, is a longtime vegan. I decided, out of respect for him and his home, that I would develop a menu that was in line with his morals; I really liked the challenge: make an appealing and creative vegan meal that would please 16 mostly non-vegans.

In the past, we've done a costal Mexican vegetarian feast, an all-tomato dinner, and an all-vegetarian brunch at  Restaurant Iris. For this new dinner, I decided on the theme of comfort food, hence comforTABLE. I went back and pulled some of my vegan favorites: brussels sprout salad, mushroom tamales,  and Thai fried rice. I still wanted to push myself further by developing new recipes specifically for this event, like Indian nachos and panelle and caponata sliders.

The unexpected hit of the night was the pickles served alongside the sliders. Much to my surprise, members of the group requested more beet, cucumber, and okra pickles.  Between 16 of them, they ate three quarts of pickles! It was a victory for me since I'm always trying to get people to eat okra, one of my favorites.

Dessert was total comfort food, too: brown 'butter' and vegan marshmallow crispy treats two ways, ancho chili and cayenne with toasted pumpkin seeds + Maldon salt and Olive and Sinclair 75% dark chocolate. They were a total hit. Our test for a good dessert is that it is just plain gone way before anyone expects it to be, and this happened quite quickly here.

We could not have pulled off this amazing feat without the help and planning of a few key folks. First off, Stacey Greenberg is one of the hardest-working people in Memphis. She writes for every major publication in town, writes a blog called Dining with Monkeys, is involved in Rock n' Romp, Roller Derby, and runs the eaTABLE supper club. I'm convinced there are no less than three of her. Margot McNeeley, who runs a wonderful organization called Project Green Fork, not only set the tables but also helped me carry them up two flights of stairs. Last but not by any means least, Chris Hawkins pretty much cooked everything that we prepped, and in doing so, freed us up to make sure everything else went smoothly. Thanks, y'all!

The reviews are in, and I think everyone enjoyed themselves. Check out these reviews from Live From Memphis's Chris Reyes, and another guest at the dinner, Bianca Phillips of the blog Vegan Crunk.
Thanks for the kind words, you two.

We are looking forward to our next event -- whatever it may be.

Triple-Ginger Apple Crisp

I still cannot believe how early I used to wake up in order to go to Houston High School. It was dark, and it usually remained dark as I waited outside for the school bus, which was a more entertaining choice than driving to school alone.

In my adult life, I feel like I never have enough time, and breakfast usually consists of scarfing part of a banana in the car, making a green smoothie, or totally forgetting to eat and then rooting around for the lone, slightly crushed granola bar I just know I must've stashed somewhere in my desk.

But back then as a ravenous teenager, I always had some sort of nice, sit-down breakfast. My mom catered to us in the morning and let Lindsey demand orange juice delivery and multiple wake-up calls before she stumbled downstairs with her blankets in tow in order to sleep further on the kitchen floor. My own indulgence was always breakfast with just me at the kitchen counter with some eggs and grits, French toast, or a bowl of apple crisp, one of the mainstays.

I love making it now and then these days, even though I'll always think my mom's version is better. It's so easy to put together on a slow morning or to set up the night before and refrigerate overnight before baking. This time around, I made it vegan and also added ginger x 3 for an extra kick.


Triple-Ginger Apple Crisp

Filling:

10 Granny Smith or Fuji apples (peeled and sliced into inch-long chunks)
juice of one lemon
2 tablespoons apple juice
2 tablespoons all-purpose flour
1/4 cup vegan cane sugar
1/4 cup light brown sugar

1/2 tablespoon Earth Balance with olive oil (for pan)

Preheat oven to 375 degrees. Combine all filling ingredients well. Butter a shallow baking dish and then pour filling into it. Bake apples for 30 minutes.


Crumble Topping:

1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup light brown sugar
1/4 cup Earth Balance olive oil margarine
2 small pieces of crystallized ginger (minced)
1 teaspoon grated fresh ginger

1/2 teaspoon powdered ginger

1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon Maldon salt
1/3 cup olive oil margarine (melted)
1 tablespoon olive oil (for drizzling)

Combine all dry ingredients from oats to salt and stir. Add melted margarine to the dry ingredients and incorporate. Spread topping across the pan of apple filling and then drizzle it with olive oil; it's also good to sprinkle it with a little more salt to counter the sweetness. Spread topping across the top and then bake at 375 degrees for 30 minutes; the topping will brown, and the apples will bubble when it's ready.

*You also can top it with honeyed yogurt: 1/2 cup Greek yogurt, 2 tablespoons honey, and 1/4 teaspoon lemon zest.

Honeycrisp Apple + Parsnip Soup

Parsnips look like pale carrots, something Bunnicula got ahold of and completely drained of color. They have a spicy bite of flavor and taste earthy and bright, a little bit like mild horseradish. Parsnips have started showing up more and more this fall, and I had heard they're great with apples. (In the recipe, I found a use for the Honeycrisp apples that are out now. I figured there must be something great about an apple harvest that calls for a giant banner and so much in-store signage excitement.)

Apple-Parsnip Soup

1 white onion (diced)

a knob of butter

1 cup sparkling wine

2 large parsnips (peeled & roughly chopped)

2 large Honeycrisp apples (peeled & roughly chopped)

1 white sweet potato (peeled & roughly chopped)

1 tsp. rubbed sage

1 cup half-and-half

water

sea salt

green onions and white cheddar

Sauté onions in butter until translucent, and then add wine. Allow the mixture to reduce, and then add parsnip, potato, apple, and sage to the mixture. Add a pinch of salt. Cover and cook for about 10 minutes or until vegetables have softened and have taken on a slight color. Reduce heat and add half-and-half. Do not allow soup to boil after adding the cream as it could curdle. Using an immersion blender, blend the mixture smooth. Add enough water to achieve the consistency you desire. Garnish with sliced green onion and shredded white cheddar.

How to Throw a Pizza Crust

Pizza may be my favorite food in the whole wide world. It's also the great equalizer when one's considering what to feed a mixed crowd of vegetarians and non-vegetarians. It's rare that anyone is ever disappointed in a pizza no matter what's on top, so serving it to a crowd is usually a no-brainer. 


I like to par-cook my homemade pizza crust. It allows me less time in the kitchen when friends and family are over, and it assures a good product. All you do is throw the dough, slide it undressed onto the stone, and cook it for just a few minutes. When it's time to eat, top your par-cooked crusts with sauce and cheese and slide 'em into the oven to crisp up.




Beer Pizza Crust:

(Special equipment: stand mixer, 3 rubber bands, and 3 seven-inch round plastic containers.)

1 1/2 cups bread flour

1 1/2 cups all-purpose flour

½ teaspoon sea salt

1 teaspoon honey

½ teaspoon Fleishmann’s active dry yeast*

9–12 ounces of your favorite beer

olive oil

1.    Pour beer into a microwave-safe glass and heat for 1 minute. 

2.    Bloom the yeast in a few tablespoons of the warm beer.

3.    Place flour, salt, and honey into a stand mixer, turn it on low, and add the bloomed yeast.

4.    Slowly add the beer until all the dry flour has been incorporated. (You will have beer left over.)

5.    Mix for 5 minutes 'til dough looks smooth.

6.    Roll dough into a nine-inch log; cut the log into three equal three-inch pieces.

7.    Roll each piece into a ball; place each in its own round airtight container

8.    Set containers out on the countertop. Leave the dough alone for 8 hours.

9.    Place a pizza stone in the oven and preheat to 500°

10.  Turn the dough ball out on to a lightly floured pizza peel. Begin to dimple the dough using three 

       fingers. Leave a half-inch on the outside undisturbed—this will become the crust. Turn dough over    

       and repeat the process.

11.  Pick up the dough and let it stretch over your fists until it is about 12 inches in diameter, or toss it in  

       the air like a pro—your call.

12.  Make sure your have enough flour on the peel so that the pizza can slide around and into the oven.

13.  Spread about 1⁄3 cup of tomato sauce over the crust, and then top with ½ – 1½ cups of cheese. Add   

       any other topping that you like at this point.

14.  Using the pizza peel, slide the raw pizza onto the hot stone and let it cook for about 7 minutes.

15.  Remove the pizza once the top starts bubbling and it begins to brown around the edges.

16.  The best part: cut and serve.

* For a faster crust, use "rapid rise" yeast and cut the proofing time down to one hour.

Basic Balsamic Vinaigrette

We're trying to get back to making more salads with dinner around here, and it's got to be easy to do if I'm going to make one at the last minute in addition to the main dish. This past weekend, I put together a simple salad of arugula, strawberries, and toasted almonds and shook up this basic vinaigrette in a jar to go with it. It was the perfect salad to complement grilled pizza with lots of smoked provolone, sun-dried tomatoes, mushrooms, and the like.

I think it's definitely is worth taking an extra couple of minutes to make your own dressing; here's what's in our go-to balsamic vinaigrette.

Basic Balsamic Vinaigrette

2 tablespoons olive oil
2 tablespoons balsamic vinegar
juice from half a lemon
2 teaspoons minced shallot
1/2 tablespoon honey
sea salt
cracked black pepper

Pour all ingredients into a jar and shake or whisk them together in a small bowl. Drizzle vinaigrette over salad right before serving.

P.S. You can learn more than you ever wanted to know about me at the I Love Memphis blog if you are so inclined.

A French Toast Pancake

One of us looks forward to a savory weekend breakfast, and the other clamors for either pancakes or French toast. So an agreement has been reached via the invention of the French toast pancake, which is super-fast to make. There's no agonizing wait for the egg-and-milk mixture to soak into the bread, it's very hands-off since it cooks in the oven, and the whole thing is done in two quick steps. (I love the addition of orange zest and vanilla, which somehow makes it taste fancier than it really is.) 

French Toast Pancake


2 cups torn bread
6 eggs
zest of one orange
1 teaspoon vanilla
1/2 cup whole milk
a pinch of sea salt
1 tablespoon cane sugar

1 1/2 tablespoons butter


Preheat oven to 350 degrees. Put everything except the butter in the food processor and pulse until there are no big chunks of bread left. 


Heat a 10-12 inch frying pan over medium-high heat. Place butter into the hot pan; allow it to melt completely and coat the pan. Pour egg and bread mixture into the pan. The hot pan will help the pancake to start cooking and should prevent it from sticking. 


Place the pan into the oven for 10 minutes or until the center is set. To serve, cut pancake into wedges and top with macerated fruit, butter, powdered sugar, and maple syrup. 


*For the kids, make a bunch of silver dollar French toast pancakes by pouring the batter into silicone muffin tins instead.

Indian Nachos with Mint Raita and Black Mustard Seed

Our raised bed garden's still going strong, so we made some nachos from the tomatoes, mint, okra, and peppers that we grew. I thought, why not try this barroom classic with a little twist...Indian flavors! Crazy, sure, but good. Think of it like this: a simple veg curry on a tiny papadum with a fragrant, creamy sauce. You just load up papadum chips in a single layer onto a plate and microwave for one minute to get these going.


This would make a great unexpected appetizer or a casual main course. Try subbing the vegetables you have available from your farmer's market or garden for a unique take on this unusual dish.


Indian Nachos with Mint Raita and Black Mustard Seed


1 shallot
2 garlic cloves
1 small jalapeño
1 small piece of ginger (peeled)
1 tablespoon of butter
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon curry
1/2 cup coconut milk
1 tablespoon canola oil
1 cup potatoes (small dice)
1/8 cup okra (thinly sliced)
1/8 cup tomatoes (small dice)
1/8 cup English peas
2 dozen papadums (approx.)
Mint Raita*
black mustard seed


Finely chop the first four ingredients in a food processor. Melt butter in a large frying pan over medium heat and add the coriander, cumin, and curry. Once the spices become fragrant, add the chopped shallot, garlic, jalapeño, and ginger mixture. cook for two minutes. Add the coconut milk and stir. Set sauce aside. In the same pan over medium high heat sauté the potatoes in the canola oil until golden and tender. This should take about 4 minutes. Add the okra, tomatoes, and peas and heat through. Add the sauce and remove from heat. Arrange papadums on a platter and top each with about a teaspoon of the vegetable curry. Garnish with mint raita and a pinch of black mustard seed.


*Mint Raita

1/4 cup mint
1/4 cup yogurt
Lime zest
1/2 tsp sugar

1 tablespoon water

Blend all ingredients in a food processor until mint is finely chopped.