Seitan No-Chicken Piccata

I have always loved veal and chicken piccata. So I began wondering if I could re-create the flavor in either tofu or seitan. The tofu was alright, but not a recipe I felt that I could pass along with any sort of honesty. However, the seitan version turned out well. The mind and mouth both knew it wasn't chicken picatta, but the flavors I love were there so I called it a success. Give this recipe a try and then tell me your thoughts.

SEITAN PICCATA

8 oz. of home made seitan (you can use purchased, but it isn't as tasty)

2-3 Tbs. olive oil, depending on how large your skillet is

1 small onion, diced

2 garlic cloves, minced

1 tsp. basil (I used dry, but you can use fresh if you have it)

1 tsp. thyme

1/2 cup good white wine

1/2 lemon, juiced

1 Tbs. chopped parsley

1-2 Tbs. capers, depending on how much you like these pickled flower buds

1/2 cup flour

1/2 cup water (club soda gives the crust a flakier texture)

1/2 tsp. salt

1/4 lb. diced mushrooms (I left them out as I had none on hand)

Mix the flour, water, and salt in a medium size bowl. It will be a thick-ish paste. That is what you want.

Dip the sliced seitan into the batter and fry in a hot skillet until nice and crisp on each side. Remove to a plate, cover with foil to keep it warm.

Do NOT clean the drippings out of your skillet. They are all flavor.

Into the skillet put another TBS of olive oil if needed and cook the onions, salt and pepper until the onions become somewhat soft. (If using the mushrooms, add them here)

Add the garlic, parsley, basil, thyme, and a dash more black pepper and cook for about 2 minutes.

Now add to the skillet:

1 cup vegetable broth (I used No-Chicken broth for a better taste)

1/2 cup dry white wine

1 Tbs. lemon juice

Cook on low heat until the liquid reduces by half. Stir in the capers and 1 Tbs. vegan margarine to give the sauce a glossy finish.

Serve the seitan with the sauce spooned on top and sprinkled with the diced parsley.

Serves 4

Easy Mushroom Risotto--Honest

I love rice. Always have. I like all kinds of rice, all colors of rice, and any recipe that includes rice. I especially like those recipes that involve tossing the rice into the oven to let it do its thing without me having to set a timer or keep watch. That's why I was thrilled to hear Ina Garten on the Food Channel say that she had found a way to make risotto in the oven.

Now I am partial to risotto. It's thick and creamy and stands up to anything you can think to put in it. But making a good risotto involves standing at the stove, spoon in hand, stirring, stirring, and stirring. It also includes having a pot of some kind of warm liquid on the back burner so that when the rice gets dry, I can add in another ladle or two. And then continue with the endless stirring. For at least 20 minutes. Sometimes 30.

Bah, Humbug.

Patience has never been one of my virtues. Hence, when I saw that Ina's oven risotto turned out perfect, I was sold. I tweeked her recipe to make it vegan and then served it to company. We all declared it a prize winner. And while I used assorted mushrooms as my vegetable of choice, this risotto could be made with all manner of roasted veggies or veggies and faux meat or an assortment of cooked and fresh vegetables so that the dish would be both creamy and crunchy. If you are a rice lover like me, give this recipe a try. I bet you'll be smacking your lips over its taste and tap dancing at its ease of preparation.

EASY MUSHROOM RISOTTO

1/2 pound of fresh mushrooms of your choice

1 oz. package of dried mushrooms. 

5-6 cups of no-chicken broth

6 Tbs. olive oil

1/2 cup chopped shallot (I used sweet onion)

1 1/2 cups Arborio rice

1/2 cup dry white wine

Saffron, the world's most expensive
spice. A little goes a long way.

1/2 tsp. saffron threads

1 tsp. salt

1/2 tsp. pepper

1/2 cup nutritional yeast

1 cup frozen peas

Reconstitute the dried mushrooms according to package directions.

If your fresh mushrooms are large, slice them; if they are small, leave them whole.

Put the reconstituted and fresh mushrooms into a Dutch oven with the 6 Tbs. of olive oil. Add the shallots and cook until the ingredients are lightly wilted but not browned.

To the Dutch oven add all but the frozen peas and 1 cup of the broth.

Cover the pot with a tight fitting lid and bake for 45 minutes at 350 degrees. Most of the liquid will be absorbed and the rice will still be a bit too firm. Remove the pot to the stove top to finish cooking.

Add the last cup of broth and give everything a good stir. It will take about 3-5 minutes for the liquid to be absorbed by the rice and the whole mixture to become thick and creamy.

Taste the risotto. If the rice is still too firm, add a bit more broth, about 1/2 cup at a time.

Just before serving, add the peas and continue cooking until the peas are no longer cold. Serve the dish hot. You can sprinkle the dish with vegan Parmesan or minced parsley. I served a side of Caesar salad and garlic toast.

Vegans who don't like to cook are always on the lookout for oven recipes. I'm one of them.

Caldo Verde--I Did It My Way...

You've heard me say it a dozen times: I hate cooking. I read recently that those who hate to cook are always bad cooks. No one should make blanket statements like that because the blankets are never big enough to cover everyone. Just because I find cooking to be boring, time consuming, and about as much fun as falling down four flights of stairs doesn't mean I can't do it. Truth is, I'm a really good cook. I just don't think it's fun.

With Christmas on the horizon, I've been sitting in my chair knitting up a storm. That's what you  do when you're a senior citizen on social security. Keeping those needles flying leaves me little time to cook--as if I'd spend any time on it anyway. Because it's easy for me to knit and listen to television at the same time, I've got my channel set to the cooking shows. Truth is, I learn something new nearly every day without having to pay too much attention to what's actually going on. At least once a day, I hear one chef or another say that in order for food to taste good, it has to be made with love. I don't think I've ever put love into anything I've ever cooked. In fact I know I haven't. Well, maybe popcorn on the stove. The old time kind with melted butter. But that's another story.

I came across today's recipe in a vegan cookbook. It was called Caldo Verde. As I understand it, that translates into green broth. So I followed the recipe. Personally, I thought it looked boring. I also thought it tasted boring. Now my rule is if I'm gonna spend time cooking, the end result jolly well better taste marvelous. So I went to work on the Caldo Verde and when I finished fixing it, the aroma filled the house with such a tantalizing expectation of something good that the two guests I'd invited for dinner came snooping into the kitchen to see what was cooking.

"It's soup," I told them. "It used to be boring but I fixed it." They know me so they understood what I meant. I took the hot garlic bread from the oven, dished up steaming bowls of my version of Caldo Verde and we all declared it a winner. Now I have a reason for telling you this story. I want you to know that even if you find cooking a necessary drudgery, that doesn't mean you have to be a bad cook. And if anyone suggests that you should put more love into your food, look them in the eye and tell them the only love you feel toward food is the eating part. I can't tell you how many guests I've served in my many years of living who have eaten my food and said to me, "I thought you didn't like to cook. This was delicious."

I don't know who made up the rule that someone has to like doing something in order to do it well. Whoever it was, they lied.

No more nutritional yeast; used real Parm
to show what the finished dish looks like.

Caldo Verde 

Into your soup pot put:

2 Tbs. olive oil

1 large onion, chopped

3 garlic cloves, minced

4 medium potatoes, cut into small bites

1/2 cup celery, sliced small

1 tsp. marjoram

1/2 tsp. red pepper flakes

1/2 tsp. turmeric

1/2 tsp. thyme

1 tsp. salt

1/2 tsp. black pepper or to taste

Cook until the vegetables begin to soften, about 5 minutes

Add:

1 15.5 oz cooked cannellini beans, drained and rinsed (I used canned)

4 cups vegetable stock

4 cups water

1/2 cup dry white wine

Bring the soup to a boil then turn the heat to low, cover the pot and let the soup simmer about an hour, stirring every now and then.

Approximately 15 minutes before serving add:

1/2 cup tempeh that's been cut into small pieces

1 bunch of kale, washed and chopped

Turn the heat to medium and allow the soup to simmer 10-15 minutes. If desired, individual servings can be sprinkled with a bit of nutritional yeast to add a sort of Parmesan cheese taste to the soup.

This recipe serves 4-6, depending on whether it is used as a main course or a side. Any leftovers are even better the next day.