We had a lovely day.
Meal info to come. Maybe. 🙂
Cedar Planked Salmon for Sunday Dinner
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For Sunday Dinner this week we grilled Cedar Planked Salmon, Brussels Sprouts and baked potatoes. Claudia made a nice salad, and baked an incredibly delicious chocolate and peanut butter cake for dessert.
For the salmon, I simply soak the planks in water for a couple hours, then place them on the grill to char a bit before turning them over and setting the salmon on them to cook for maybe 20 minutes. The salmon had been seasoned with Pork Producers seasoning, Old Bay and a sprinkle of Turbinado Sugar. I did the Brussels Sprouts on the plancha with a little olive oil, salt and pepper.
Claudia used a yellow cake mix, adding peanut butter and chocolate to some of the batter, and then drizzling Wilton PB melt over the chocolate frosting.
Field Roast Franks, Chicago Style
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Where I live in Greater Chicagoland, there is a particular way that we eat hot dogs, with yellow mustard, chopped onion, and a sweet fluorescent green relish that looks like something from a toxic waste spill. This is all usually topped with hot sport peppers, a dill pickle spear, some tomato wedges and celery salt for the finishing touch. You get extra points if you place all of this in a steamed bun, and if the hot dog in question is Vienna brand.
I broke with tradition for our Labor Day cookout this year. Instead of grilling burgers or bratwurst, or Vienna dogs, I cooked Field Roast vegan Frankfurters. I grilled off some Italian style chicken patties for the girls (who are carnivores), and made some sweet and savory baked beans as well.
I have to say that these Field Roast products are fabulous. I have never been one for “meat substitutes” and would rather just leave the meat out of a dish (for instance, chili or red sauce) or eat something else. The thing about these products is that they are meat. It’s just that they are grain meat instead of animal flesh.
Highly recommended.
Happy Labor Day!
Potato Curry and Field Roast Smoked Apple Sage Sausages
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I’ve just begun to learn to cook Indian fare. Spicy, plant-based dishes seem to give my body what it craves, and I’m enjoying exploring a cuisine that I’d not spent much time with in the past.
I had made potato curry for a weeknight meal on the spur of the moment awhile back, and it turned out right, so I decided to make it this week for Sunday Dinner. Also, I wanted to try out some Field Roast sausages on the recommendation of my friend, Eban Crawford. I picked up a package of their Frankfurters (saving those for tomorrow’s Labor Day cookout), some Brats, and the Smoked Apple Sage Sausages at Kankakee Natural Foods Friday in anticipation.
I also wanted to try making puri, which is an Indian whole wheat bread that has been rolled thin and then deep fried to puff up. The potatoes and puri combination would have been standard prasad at Kainchi Temple in India where an entire generation of Westerners went to learn from the great Indian Saint Maharaj-ji Neem Karoli Baba in the 1960s and 70s. The vegan sausages would not have been served, but I figured they would make a nice accompaniment, and add a little protein to the meal.
Everything turned out right. The curry could have used a little more kick, as far as I’m concerned. The puri bread was good, though I think for the bother, I would just opt for store bought naan from here forward. Maybe it’s one of those things you get a knack for and can speed the process up with experience. At least I’m no longer afraid to deep fry things.
The sausages were outstanding. Texture was amazing – so very much better than TVP products, and no soy involved for folks who are watching their intake. They delivered on a beautifully balanced sage and smoke flavor. They were just a tiny bit sweet to my taste, but I think that’s because I wasn’t expecting it. I’m really looking forward to cooking the franks on the grill tomorrow.
Recipes
Potato and Vegetable Curry
Sauté two big onions, rough chopped, in olive oil with salt and pepper.
Add several cloves of garlic and a couple pieces of fresh ginger, minced, and cook until fragrant.
Add these spices and toast until fragrant and well distributed.
- 2 t Garam Masala
- 2 t Curry Powder
- 1 t Mustard Seed
- 1 t Ground Coriander
- 1/2 t Chili Powder
- 1/2 t Turmeric
- 1/2 t Paprika
Add 1 Can diced tomatoes.
Add 1 package frozen mixed vegetables.
Add 3 pounds of potatoes, cubed.
Add 2 cups of vegetable stock.
Cover and cook on low simmer until potatoes are tender.
Make a slurry with one can of coconut milk and 3 T cornstarch, add it to the pot and cook uncovered until the curry thickens.
I think next time I would add some red pepper flakes at table to kick up the heat a bit.
Puri
I followed Swasthi’s recipe for these, as shown in the video below.
The frying was easy once I got the oil hot enough, and after the first two or three, the rest of the batch puffed up fine. It was pretty time consuming to prep and roll the dough out, though. As I mentioned above, maybe that’s a matter of experience. I’m glad that I tried them, but not sure I would invest the time again.
Vegetarian Pho
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I love Pho. It’s one of those foods that is not only tasty, but also soothing and comforting.
I learned to make it using beef bones and round roast. Since we have several folks in our family who do not eat meat, I had considered trying to make a vegan version, but since I thought there was no way that I’d be able to duplicate the satisfying richness of the “real thing” I didn’t attempt it until recently.
Lately, though, I’ve been moving more and more to a plant based diet myself. So I reviewed as many recipes as I could, and ultimately realized that I might be able to adapt the beef-based recipe that I already knew and loved.
Once the broth was done, here are the first impressions that I posted on Facebook:
I tried a plain cup as I doled it out into quart jars. Tastes pretty much exactly like the classic version, but lacks a teeny bit of the richness. Thinking that a little ghee or olive oil at table would fix that, if anybody notices. Maybe a little soy to kick up the umami. By the time I load my bowl up with scallions, hot peppers and sriracha, I don’t think it will matter to me.
This turned out to be true, but I really wanted to get it to the point where I could say “this is every bit as delicious as the original, and I don’t miss the beef at all.”
So I added a little more soy, some MSG and a teeny bit of olive oil to the broth, and it was perfect!
Ingredients
- 1 (3-inch) cinnamon stick
- 1 1/2 teapoons whole cloves
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons coriander seeds
- 3 whole star anise (or 1 1/2 teaspoons anise seed and 1 1/2 teaspoons fennel seed)
- 3 red onions, quartered
- 4 medium carrots, rough chopped
- 1 (4-inch) piece ginger, cut in 8ths
- 7 Tablespoons Turbinado Sugar
- 4 Tablespoons fine sea salt (not iodized)
- 1 1/2 Gallons Veggie Stock (I used the organic version from Aldi)
- Soy Sauce
- MSG
To Cook
Step 1:
Char onion, carrots and ginger either under the broiler or on the grill.
Step 2:
Toast cinnamon stick, cloves, allspice, coriander, and star anise in a dry skillet over moderately high heat, shaking pan occasionally, until spices are aromatic, about 1 minute.
Step 3:
Bring stock to a boil in a large pot. Add onions, carrots, ginger, and Turbinao sugar. Simmer for half an hour.
Add spices, and 2 1/2 tablespoons salt; simmer until spices are infused, about 1 hour.
Step 4:
Pour broth through a fine wire-mesh strainer. Stir in remaining 1 1/2 T salt, a little MSG and soy sauce.
This makes a lot of broth. I think next time unless I was serving a huge crowd, I would cut the stock down to a gallon. The good news is that it stores well, in quart jars in the fridge, or even frozen.
To Serve
Prepare dried thin rice noodles (banh pho) per package directions.
Place noodles in the bowl with sautéed mushrooms, tofu, or whatever else you would like, and add hot broth.
Top with:
- julienne of Napa Cabbage, bok choy, broccoli or such
- thinly sliced red onion
- basil leaves or small basil sprigs
- chopped fresh cilantro
- sliced scallions
- Fresno Chiles or Jalapeños, thinly sliced into rings
- bean sprouts
- lime quarters
- sriracha
I’d love to hear back from you if you try this recipe, and any ideas you have for improvement. It definitely goes to the top on my “favorite recipes” list right off the bat, and I can’t wait to cook it again for the folks in our family who weren’t here during this first attempt.
I also look forward to sharing more plant-based fare on this weblog. As someone who has loved flesh-centric cooking for decades, it is both a challenge and a pleasure to work on alternative dishes which are just as satisfying, but fit a little better with a life devoted to health, spirituality and environmental concerns.
I’d always told folks that if I ever post “I’m enjoying this tofu” on social media, it’s code for “Help! I’ve been kidnapped!” But after trying it in this dish, I’m looking forward to what else I can do with it. 🙂