Tag Archives: butter

Mar 26 2013
3 Comments
Reviews

“Shrimp” Jambalaya

This was one of those nights when we wanted something fun, but didn’t want to work too hard for it.
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This Vigo Jambalaya rice mix was an easy base for our next ingredient. Brent made that while I prepared the rest. I diced an onion and sauteed it in Earth Balance buttery spread, chardonnay, flake red pepper and garlic.
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We’re using a different kind of vegan shrimp than our usual Ocean’s Best. Visually it was a decent substitute for shrimp.

This particular variety is soy and gluten free and has the texture of overcooked shrimp. I don’t mind that chewier texture, in most dishes I prefer it. It gave a good contrast to the tender rice and soft onion.

At this point I’m neutral to the two. Sophie’s has a slightly better nutritional profile because they’re made with konjac flour instead of potato starch like Ocean’s best. In the end, they’re both tasty, very processed, taste not unlike the real thing but won’t convince most picky carnists. I’d get them if you’re really missing shrimp. Real shrimp are harvested by ocean dredging which is the ecological equivalent of clear cutting a forest. These are better for your conscience.

If you get to try them, let me know what you think!

This is Christie, signing off!

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Dec 28 2012
1 Comment
Main Dishes

Chanterelles Sauteed in White Wine and Herbes de Provence

Sounds fancy, right? It tastes fancy…. and delicious! It’s also crazy simple and works with just about any mushroom including the button mushrooms and portobellos you’ll find at your supermarket. You’ll need the following:

1 tbsp vegan butter (I like Earth Balance)

1 tsp herbes de provence

1/2 cup of white wine (I like pinot gris for this)

and a pound or so of mushrooms

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I’m using chantarelles because I love their texture and flavor. You’ll be able to recognize them by their straw color, trumpet shape and frilly looking edge if you see them at your market.

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I added the butter to a pan and waited until it was melted over medium heat. I simmered these, stirring occasionally over alternating low heat and no heat until the volume of the liquid and the mushrooms was reduced by about 1/3. It took about 45 minutes. I saved the remaining reduction, salted my mushrooms to taste and munched away.

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They’re soft, lightly meaty and have a delicate umame flavor that’s complimented by the buttery herbs and crisp musky wine. I didn’t share with Brent. It was that good.

This is Christie, signing off!

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Oct 26 2012
1 Comment
Cooking, Reviews

Speaking of Shrimp…

After posting about lobster mushrooms I did get a hankering for shrimp. So these exist…

I know, right? They look vaguely like the real thing and I’m here to tell you about it.I was excited that they’re gluten-free and soy-free. The ingredients are pretty good, mostly starch and flavorings. They’re low calorie and non-GMO. I thought they were a little expensive at $8 per package, particularly considering the ingredients, but I also don’t know how to make pseudo-shrimp at home.

I decided to cook them like any self respecting lover of shrimp would; I heated up a pan with copious amounts of Earth Balance butter and garlic.

They smelled divine, not fishy. Shrimp shouldn’t smell particularly fishy anyways as long as they’re fresh.

Sauteeing them I got a better idea of their texture. They’re slightly rubbery, like shrimp that you’re likely to find at most restaurants. I personally like the texture a lot.

After adding some pasta, sun dried tomato and Teese mozzarella to the mix, things were starting to look delicious.

We topped it with some fresh basil. It was a welcome change so far as dinner goes. I think they’d be great in stir fry or in gumbo but I’m not sure about as a shrimp cocktail. I’d buy these again. Let me know what you think if you get to try them!

 

This is Christie, signing off!

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Oct 05 2012
14 Comments
Main Dishes

Did you say… lobster?

Yes. I said lobster… mushrooms.

Lobster mushrooms are actually 2 kinds of fungus that live in parasitic relationship with one another. The fungus Hypomyces lactiflorum gives the characteristic red color to the outside of the white fleshed Lactarius piperatus. L. piperatus feeds the parasite which will eventually render the host unrecognizable.

Above is the sliced uncooked mushroom which does bear a striking resemblance to chopped cooked Maine lobster. I decided to do a more traditional preparation of these mushrooms by sauteeing in Earth Balance vegan butter and garlic.

This is more butter than I’ve used in years for anything so I was excited for something decadent. As with most foraged foods, these mushrooms should be cleaned carefully and inspected for insects and dirt. Also some people can have a mild adverse reaction to these mushrooms the first time they eat them so if you’re unaccustomed to these mushrooms, sample sparingly.

While cooking, these mushrooms have a delicate seafood smell and that with garlic and butter was very confusing for someone who hasn’t had lobster in a few years.  I served this up with steamed asparagus and some chipotle lime quinoa.

The flavor of this mushroom is light, fruity and with a mineral flavor that is not unlike real lobster. The texture is a little tougher than appropriately cooked seafood, not quite rubbery but more crumbly. This isn’t an ersatz meat but really a food with uniquely desirable qualities. I’m hoping that the next time I get my hands on a few of these I’ll be able to make a lobster mushroom bisque. I hope you get to try it!

This is Christie, signing off!

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Jun 12 2012
2 Comments
Main Dishes

Chocolate Rosepetal Chipotle Tofu!

This was definitely an experiment. I love rose and I’ve got an abundance of rose petals so I decided to give them a go in something savory instead of sweet for a change. You’ll need the following:

4 tbsp rose petals
1 carton of water packed tofu, cut into slabs
1-2 tablespoons Earthbalance or other vegan butter
1 large pinch of chipotle pepper or to taste
salt to taste
4 tbsp slivered almonds, toasted
1 tsp agave or rice nectar
1 generous pinch of chocolate powder
1/2 cup almond or soy milk (more if needed)
a dry white wine to deglaze your pan and that will also compliment your meal, you’ll need about half a cup

I started with some frozen tofu that I sliced into 2 slabs. I covered each side of each slab lightly in Butler’s Chik-Style Seasoning and a gentle sprinkle of cracked black pepper and sauteed them in 1-2 tablespoons of Earth Balance butter until they were lovely golden brown. I set them aside while I began to deglaze the pan.

I added 1 cup of white wine, the rose petals and almonds and swirled it until the almonds started to soften. Then I added the chipotle and chocolate powder. and waited until most of the wine had burned off before adding the almond milk. If it starts to curdle, don’t worry, just add more milk. The almond milk helped to keep the spice of the chipotle from overpowering the rose petals. When it has heated through and you’ve had a chance to adjust the salt pepper and agave nectar, it’s ready.

Pour it over the tofu. Brent made some mushroom wild rice and we steamed some asparagus and had an exotic dinner with some interesting flavors.  Still, something was missing (maybe shallots) and I might leave out the almonds next time (and put them in the rice instead). I’ll let you know what happens if we make this again.

This is Christie and Brent, signing off!

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Mar 24 2012
3 Comments
Cooking, Recipes

Roasted Cauliflower

If you’re a fan of Top Chef and/or live in Chicago, chances are high that you know who Stephanie Izard is. I had the pleasure of dining at her very much non-vegan restaurant Girl and the Goat several months ago. All the dishes, meaty or otherwise, were very delicious and satisfying, but it was the Roasted Cauliflower that I loved the most. Fortunately, the recipe is actually posted online. Unfortunately, it is vegan un-friendly. So, I turned it veganese, using ingredients I had on hand.

Roasted Cauliflower
4 cups sliced cauliflower
olive oil
2 tbsp water
1 tsp crunch ‘butter’ (I used a hell of a lot more than 1 tsp… oops)
2 tbsp Parma Vegan Cheese, original
1 tsp capers, drained (optional)

Crunch ‘Butter’
4 oz softened vegan butter
1 garlic clove, grated or minced
2 tbsp Parma Vegan Cheese, original
2 tbsp bread crumbs

I heated up the oil in a pan and then added the cauliflower. I sauteed the cauliflower on all sides and then added some salt. Then, I added the water and let the cauliflower continue to cook.

When the cauliflower was cooked, I added a generous amount of the crunch butter. I didn’t do this on purpose. I just didn’t read the recipe very well. I don’t feel as gross as I would if I had used regular instead of vegan butter, but I still feel kind of barfy. Only use a teaspoon!

Stephanie’s recipe calls for pickled peppers. I didn’t have any, so I substituted with some capers. Then, I turned off the heat and mixed in some Parma.

This dish was delicious! I went way overboard with the butter, but I can easily mix in more vegetables for a better balance. I’m really glad that I was easily able to veganize this dish. Be sure to read Stephanie’s recipe first; you might have different ideas for veganizing the dish. She also adds pine nuts and mint to hers, which I would have done if I had them!

Here’s to cauliflower aka ‘little white trees!’  —Melissa

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