Portabella Fries

There are lots of recipes online for portabella fries.  Some literally fry them and some bake.  I definitely wanted to bake them.  Not only that but I wanted to eliminate dipping the mushrooms in whole eggs before crumbs.  I used a mix of egg white and vegetable stock.  I think just vegetable stock would work fine.  Or buttermilk if you don't mind dairy.

Slice 1/8'-1/4' thick

I also used some nutritional yeast along with grated pecorino and grated parmeggiano to add a cheesier flavor without too much cheese.  For 2 portabella caps I used 1.5 TB grated cheese total.  No oil was used, but I did spray with cooking spray.
These were nicely browned and crunchy on the outside.  I mixed whole wheat bread crumbs and some crumbled up wheat crackers for the coating.  Watch out if using panko bread crumbs--many have hydrogenated oil! 
The inside came out tender and delicious.
These pictures don't even do them justice!

Seitan Burgers

The weather was reminiscent of summer this week. Holding out a promise of what is soon to come.  It seemed a good time for a cookout.
I thought about making some burgers and fries.  As long as the burger didn't have meat, and the fries weren't fried.  So I made seitan burgers (and confession: ended up baking them!) and eggplant chips.
The next day I tried the portabella fries recipe that will post soon after this.  It's a great side for the burgers--definitely will pair those together in the future. 

Don't worry about following this recipe as is, use whatever spices that appeal to you.  Maybe you want to make a curry burger or add oregano, grated cheese, etc....

 I used serrano relish, lettuce, tomato preserves and carmellized onion.  This was my partners who had avocado, tomato, onion, mustard, relish....
it goes on!





 These were REALLY tender and had great texture.  The addition of the black beans and flours was to help bind them for if I grilled them.  Definitely going on the grill next time.  May increase the oat flour though.

Fava and Greens (Foole M'Damas and Greens)

I love foole m'damas and anything with fava beans.  We are on the cusp of getting the first fresh fava beans of the season.  Meanwhile I have plenty if dried ones to use--a quick dish when the fava beans are split (called habas).
Even quicker if you have a few hours to soak the beans, then they will cook in about 30 minutes!

Serve as a side dish or an appetizer. I made tempeh the evening we had this.  A simple white fish would work really well and for some color on the plate how about some roasted peppers?

Erbazzone

Wow-- we had these when in the Emilia Romagna region of Italy.  We were staying in an agritutrismo in Reggio Nell'Emilia and wandered into the small piazza nearby.  There we stopped into a tabacchi to get an aperitif and that was store selling homemade erbazzone.  It was our first exposure to them and the senses were overwhelmed.  The smell of the fresh, flaky dough and parmeggiano that was inside the onion-garlic-greens filled pastries.  They were served to us warm and we took them to an outdoor table and enjoyed with a Campari.  La vita e bella!

I used a mix of greens I had on hand--spinach or swiss chard alone would be fine and you could add meat if you like, actually it's traditional to use pancetta.

These make a great addition to the Easter table and also perfect for lunch with a salad!

Brushing the dough with garlic oil midway through
 baking makes for a golden , flavorful crust

Lentil Loaf

Meatloaf substitute--and a great way to get more beans in your kids diet.  Top with a savory tomato based sauce and bake, serve with mashed cauliflower and a salad.  The lentil loaf can be made a day or two ahead and kept in refrigerator until baking.  I bake this in a 4 x 8 loaf pan but you can use any size you like, even muffin tins!
I served ours with a cauliflower, turnip and sweet potato mash, roasted baby carrots and swiss chard.

Leftovers freeze and reheat really well!

Mashed Root Vegetable Medley

Cauliflower makes such a great substitute for potatoes but I had only a small amount left from another recipe.  I had various odds and ends of vegetables around.  I figured the sweet potato added a sweetness and the parsnip a bit of pepperiness to the dish so in the pot they went.  Then I found a small turnip that had to be used-- everyone in the pool!

Serve under the Lentil Loaf posted above.


So fast to make it will be done if you start it when the lentil loaf goes in the oven.