June 18th, 2009 yum Posted in Nutritional Yeast, Sandwiches, Soy, Spinach, Vegan, Vegetables, Vegetarian, Zucchini, tofu 1 Comment »
The other morning I woke up with a craving for a hearty vegetarian breakfast. Red potato home fries sounded like just the thing- and so did a tasty tofu breakfast saute. I poked around in the refrigerator and found some mustard, which made me think of how lovely tofu would be with a sweet mustard sauce, nutritional yeast, and veggies. I fried up a yummy dish for breakfast, and I enjoyed it, but the mustard sauce hadn’t had a chance to permeate the tofu yet. Hmm. Not blog worthy, I thought. Then later that day I decided to have some of the leftovers as a snack. I was going to reheat it- but thought I’d steal a bite cold. It was really delicious! The flavors had spread throughout the dish and the tofu was now perfect. It would be great on a fresh, crispy salad, or even in a gluten-free sandwich. So- I changed my mind and decided to blog this recipe after all- as a yummy cold tofu salad instead of hot- because sometimes temperature makes all the difference in flavor!
*sorry to any who might have read this post on Tuesday- the date of the scheduled post got messed up so it was briefly up and got emailed early. Don’t worry, you shouldn’t receive any other posts emailed twice.*
Honey Mustard Peach Tofu Salad Recipe with Vegan Variation
1 tbsp. GF mustard (your favorite variety)
1 tsp tahini
1 tsp brown rice vinegar
1 tsp honey or agave syrup (for vegan variation)
1 tbsp. olive oil
1 package firm tofu, pressed for at least 30 min in a towel and cut into cubes
smoked paprika or chipotle pepper
salt to taste
1/4 small onion, diced
1 carrot, peeled and grated
1 small peach or nectarine, pitted and sliced
1 small zucchini cubed
Very large handful fresh spinach
Generous handfuls of nutritional yeast
Braggs liquid amino acids (soy sauce) or your favorite GF Tamari like San-J low sodium
Combine mustard, tahini, vinegar, and honey (or agave) in a small container.
Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste.
You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.
August 25th, 2007 yum Posted in Lunch, Mushrooms, Sandwiches, Vegetables, Vegetarian, portobello mushrooms 3 Comments »
For some time now I have suspected that I was in a vegetarian sandwich rut. When I get busy, I make one of two things- either a GF vegetarian burger with GF bread or a bagel, ketchup, mayo and mustard with fresh basil and tomato slices, or a I make a hummus/avocado/basil/cheese sandwich. They are good, don’t get me wrong, but considering all the variety I usually enjoy in my gluten free feasts, it has occurred to me that my sandwiches/burgers are a little boring. This is why I recently picked up a copy of the cookbook Vegetarian Sandwiches: Fresh Fillings for Slices, Pockets, Wraps, and Rolls and started experimenting with some more interesting sandwiches. This week I made both a black bean veggie quesadilla and a grilled portobello and sun dried tomato feta sandwich inspired by my new book. Of the two, the Portobello sandwich was the real star, and scored big points with the DH, who had freshly returned from an extended camping trip with his dad. The ingredients are simple, but result in an uber flavorful vegetarian burger- and I’ve modified the recipe to be extra calorie conscious. Enjoy!
Grilled Portobello Sandwich with Sundried Tomato Feta Spread
2 tbsp minced sun dried tomatoes, packed in oil
2 tbsp fresh goat cheese or feta (or well seasoned Mediterranean style tofu)
1 tbsp red wine vinegar
1 tsp olive oil
2 cloves roasted garlic, OR 1 finely chopped fresh clove
1 tsp diced capers
1 tsp mustard
1 tsp water or veg. broth
sugar to taste
2 large portobello mushroom caps
1/2 of a red onion, thickly sliced (or whole onion, I like leftovers)
Pasta seasoning blend (Trader Joes or Spice Hunter)
One tablespoon olive oil
balsamic vinegar, to taste
freshly ground black pepper
4 slices GOOD GF bread, toasted (I used Sesame Bean Bread a la Bette Hagman) OR 2 GF bagels, microwaved and/or toasted, cut in half OR 2 GF crumpets/hamburger buns, etc. [You get the idea]
Fresh basil leaves or your favorite lettuce/arugula leaves etc.
Sliced fresh tomatoes, optional
totally optional: 2 slices vegan cheese OR regular cheese (or not)
Take your spread ingredients and process them in a food processor. Use the strong blade in the main bowl of your food processor. The more power the better. If you used a raw garlic clove, consider microwaving the resulting spread right before using for 30 seconds to a minute to take the edge off. (optional)
Heat your grill. Clean your mushroom caps and prepare a vinaigrette by sprinkling a bit of pasta seasoning in a dish, then adding your olive oil and whisking in as much balsamic vinegar as you want. In an effort to reduce calories, I have been using more vinegar than oil lately, but it’s up to you. Drench or brush your mushroom caps and sliced red onion rounds with the vinaigrette and then grill them until the mushroom is tender and onion has caramelized slightly and both are well done. Don’t forget to turn them over.
Take your toasted GF bread and spread one side or both with your mixture. Layer your grilled portobello mushroom, grilled red onions, fresh tomato slice, OPTIONAL cheese, and fresh basil leaves to taste.
Enjoy your monster burger! If you want to go totally crazy you could add some basil pesto as an additional condiment.