Presenting the Hiatus, Hiatus in Cocktails, Coconuts, Coffee, Juice, Tea & Beer, shown in near chronological order from the digital archives…so…very…many…photos…. Continue reading
Pea shoots are wonderful. The flavor is just so damn…fresh. I picked up a bunch from my weekly trip the farmers market last weekend, and while my first thought was to serve them fresh with lemon juice on top of beet burgers, I ended up sauteing them, yet again, and the result was lovely.
It was one of those casual, homemade meals, that I swear, can make your evening. It had been some times since I had made pasta – let alone, traditional (and beloved) white pasta – and on top of that, it was a clean-out-the-fridge meal that utilized two farmers market purchases: the sun-dried tomatoes I picked up in Eugene last month, and the aforementioned pea shoots. Inspiration, am I right?
Here’s the gist:
Saute four cloves of minced garlic in olive oil for 2-3 minutes, add 3 ounces of sun-dried (truly dried) tomatoes, a pinch of sea salt and a dash of pepper – I used freshly ground white. Add enough white wine to cover and bring to a boil. Stir in a teaspoon of white miso, a squeeze of fresh lemon juice, half a tablespoon of Earth Balance, and simmer, covered, stirring occasionally, for 10-15 minutes, or until the sauce has reduced. Had it been two months ahead, I would have thrown in some cherry tomatoes.
Boil water for pasta – I used capellini, which cooks in under 3 minutes. Immediately after you put the pasta in to cook, saute 3 cloves of thinly sliced garlic in a little bit of olive oil in a separate pan, and stir in washed pea shoots. I find the long pieces classier, for whatever reason, and enjoy that delusion, but feel free to cut them. Add a splash of water or white wine or broth, stir, and cover until wilted. At this point, your pasta is likely done, so drain it, toss it with the sauce as desired, and plate over wilted pea shoots, making sure to include the garlic. I served this dish with nooch on the side, but didn’t find it calling for any. What I did enjoy was a chilled glass of white, of course.
The final plate was garnished with nothing more than fresh, flat-leaf parsley.
It’s true. Get Sconed! <3 extra virgin olive oil.
Ah, The Farm Cafe’s Herb-Crusted Tofu Marsala. It’s been a while, but I swear, I’ve been on more than one awkward date where this dish owns my attention over the person sitting across the table. It’s Italian fine dining meets Northwest greatness meets home cooking meets a plate high in the running for my last meal request.
The dish is constructed as a multi-layered tower of wonder that’s been impressing vegfolks and omnis alike for years. On The Farm’s menu (which I understand has been sporadically featuring vegan specials the past couple of years), it’s described as, ”Breaded and herbed tofu cutlets with roasted garlic mashed potatoes and crimini mushroom Marsala“. Yes, indeed.
This recreation features local chanterelle mushrooms, the addition of smoked salt in the breading, the absence of roasted garlic in the potatoes, yet the incorporation of minced garlic scapes in the sauce, and a generous side of some green with steamed snow peas & shoots. All of the produce used was acquired locally from farmers markets, and the herbs were from a gift from a friend’s garden (Thanks, Liz!).
You can find the original recipe here on Everyday Dish with the lovely Julie Hasson.
Why I don’t make this more often is beyond me, but I’ll say this much, it’s time to restock on Marsala. Who’s coming over for dinner next week?
Stuffed mushrooms were one of the first dishes I learned to pull off and share with guests as a vegan. Italian background, Italian food, check. I can still remember my mom pulverizering the filling in the food processor, and that flavor, which was nothing like the other foods I ate (admittedly, it was full of parmesan and likely, crab, and I was such a picky eater). My late mother actually developed a severe, yet comical, allergic reaction to mushrooms at some point, yet still kept making these due to popular demand. Nowadays, I usually make them for potlucks, and there’s nearly always wine (because mushrooms should nearly always be drunk), nuts, and breadcrumbs involved. Very recently, my mushrooms-have-the-consistency-of-eyeballs paranoia returned, as it is does now and then, so there I was, with creminis, yet, not wanting to slice them. Stuffed mushrooms are the least of my squishy mushroom fears, and there I went. You could easily sub red wine, or add roasted garlic, steamed greens, vegan crab, etc. Stuffed mushrooms = versatile.
Marsala, Sun-dried Tomato & Mozzarella Stuffed Mushrooms
- 20-25 cremini mushrooms, stems separated, and gills scraped (optional)
- 2 cloves of minced garlic
- 1/2 cup dry Marsala wine
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup shredded vegan mozzarella (I used Chicago Soy Dairy Teese)
- 1-2 tablespoons of chopped sun-dried tomatoes (re-hydrated or oil packed)
- 1/2 cup breadcrumbs (I used Dave Killer’s Good Seed)
- Note: I used 3/4 cup initially, and had too much filling leftover, hence the cut. Not the end of the world if you run a little short or extra!
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- freshly ground black pepper
- pinch hot paprika
- pinch nutritional yeast
- additional olive oil for spritzing
- additional wine
- Preheat oven to 375F and lightly grease a casserole dish large enough to fit the mushrooms, such as an 8×8 or 8×4.
- Thoroughly mince the mushroom stems, either with a knife or in a food processor.
- Sauté the garlic and mushroom steams over medium heat for 5 minutes. Add the wine, stir for 1 minute, and simmer for an additional 5, or until most of the liquid evaporates.
- Add the herbs (excluding the salt & pepper!) and stir for 1 more minute. Remove from heat.
- Mix the breadcrumbs, sun-dried tomatoes, salt, pepper and nutritional well in a bowl. Carefully mix in the sautéed mushrooms mixture and vegan mozzarella shreds, and incorporate well.
- Using a 1/2 tablespoon, fill each mushroom cap with the mixture, packing tightly. Place the caps into your lightly greased baking pan, spray with olive oil and a couple good dashes of additional wine, and cook for 20 minutes. If you have extra mushroom caps, just save them to slice into a tofu scramble or something.
- Increase the heat to 425F, and cook for an additional 10-15 minutes, as needed. Check for browning.
- Remove from oven, briefly yet cool, pour some more wine, and serve.
Continuing on my classy streak with a dinner pairing from the versatile 500 Vegan Recipes, which is by two lovely ladies I dig: Tofu Marsala and Sesame Kale
It just may be the week of marsala.
My variations from the original entrée recipe were the use of cremini mushrooms vs. button, and the addition of a wee bit of minced garlic. The meal was oh so elegantly paired with a glass of black currant juice.