Ro Raggy! Scooby Doo Blueberry Burger

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I was sitting around imagining what Scooby Doo would do if he knew what was actually in his Scooby Snacks. I mean, he’s a nice dog, right?

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So I decided to imagine a kinder gentler burger for him and Shaggy.  It’s turned out so good I’m posting it right away, but I haven’t tested it extensively, so move forward at your own foodie peril.

Ro Raggy Blueberry Burger
Combine
2 cups cooked brown lentils
1 1/2 cups cooked whole grain mix* (could just use a sticky sort of brown rice). I used leftovers from this rice blend that I purchased at Costco
1/2 cup onion, grated fine
1/2 cup whole grain bread crumbs (or g/f if you like)

Toast
1/2 cup pepitas, hulled (don’t make the mistake I did once and use unhulled–very prickly)
In a food processor, blitz
1/2 cup fresh blueberries
2 tsp umi plum paste (use 1 T soy sauce as substitute)
toasted pepitas

Add to lentil mixture. Stir to combine.

Dust top of bowl with brown rice flour. Using as much flour as you need to handle the burger mixture, form into balls–somewhere between tennis and ping-pong. Put on a lightly oiled nonstick pan over medium heat and press down into patty shape with a flat turner. There should be some sizzling when you set them on. Cook patties 3-4 minutes per side, until well brown. They should hold together well, but they are still fragile. Flip and do the same on the other side.

They should look like this–nice and Shaggy
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It helped that I paired my burgers with top-quality condiments, including
Vertical Paradise Baby Oak Lettuce
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Refrigerator pickles
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And Mazi’s piri piri sauce
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Ro Raggy! This was so good I don’t think Scooby’s ever going back.
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* Here’s the mix I used
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Geoff Fields’ Mushroom Poblano Gumbo

Well, I was tempted to call it ‘Yumbo,’ but that’s so corny and Geoff is so serious!

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Seriously. This was delicious! Thank you, Geoff. Here is a man who takes his recipes very seriously. Recently, he wrote to us–

Disclaimer: I have always known enthusiasm is my strong suit, maybe to the point of excess. You have been warned…

So permit me to say that I have been working on a recipe for the PBSC next month that is, appropriately, fitting for St. Patrick’s Day. I made the second test batch tonight, and I can say beyond a moral certainty that I would eat this stuff every week. It’s the best vegan recipe in my playbook – at least judged by originality and taste – and I cannot wait to have you guys try it.

How cool is it that friends come up with this idea like “Plant Based Supper Club” so that people like me, and others, can spend a cold winter night imagining a recipe for the next get-together? My compliments to you both.

Peace, GF

So here’s the recipe in all its earthy glory…Geoffs Gumbo Recipe

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Laura Johnson’s Mushroom Potstickers

At our last supper club, we had some wonderful demos to expand our cooking repertoire. Laura Johnson, a plant-based chef from Impact Health in Holland, demonstrated how to make mushroom potstickers.

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Here’s the method for folding them:
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Thank you, Laura, for the great demo!

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Mushroom Potstickers

Mushroom filling:
2 Tbsp oil
1 8 oz container shiitake mushrooms
1 8 oz container white mushrooms
1 container portobello mushrooms (about 4 large)
1 glove garlic, pressed and let rest 10 minutes (Note: will also need an additional 1 glove for dipping sauce)
1 inch ginger root, peeled and finely minced (Note: will also need an additional 1 tsp for dipping sauce)
4 green onions (scallion) white and green separated, sliced thin
1 tsp soy sauce
1/2 tsp cornstarch or arrow root
1/4 tsp five spice powder
1 package vegan wonton wrappers
2 cups mushroom broth (see below)

Slice green onion, separating white from green.
Remove stems, finely chop mushrooms and place in large bowl.
Press garlic and let rest.
Mince ginger.
Mix soy sauce, corn starch and five spice powder in small bowl.
In a large pan heat oil and add garlic, ginger and white parts of scallion.
Stir immediately to prevent burning and cook for 1 minute.
Add mushrooms, stir and cook until most of liquid is gone.
Once mushrooms are cooked, clear a space in the middle of the mushroom and add the soy sauce mixture.
Add 2 Tbsp of hot broth and allow to boiled for a few seconds before stirring mushrooms back in.
Add green parts of scallion, stir and heat for a few sends.
Remove mushroom mixture from heat and place in large bowl to cool.

Mushroom stock (from mushroom stems):
Bring 2 cups water and mushrooms stems to boil. Simmer for 30 minutes. Filter mushroom broth through coffee filter or fine sieve.

Dipping sauce:
8 Tbsp soy sauce
6 tsp rice vinegar
4 Tbsp honey
4 tsp sesame oil
4 Tbsp mushroom broth or water
1 glove garlic pressed
1 tsp ginger minced

Place all ingredients in a small pot and heat until barely simmering. Serve in small individual bowls.

Assembling Potstickers:
Get a small bowl of water to wet wrappers.
Keep wonton wrappers that you are not using covered with a damp pager towel to prevent them from drying out.
Lay one wrapper on a clean plate and dip finger in water and wet edges of wrapper. Place about 2 tsp of mushroom filling in the middle of each wrapper. Fold two opposite corners to make a triangle. Seal edges by gently pressing them together. Cover finished dumplings with a damp paper towel as you work.

Cooking Potstickers:
In a large pan add a small amount of oil, heat and arrange potstickers in a single layer.
Cook until golden brown on each side. If cooking multiple batches use a little oil between each batch to help prevent sticking.
Once golden brown on both sides, add 1/4 cup mushroom broth to pan, cover with lid and steam for several minutes until most of the broth is gone.
Carefully remove potstickers from pan (they may stick a little, hence the name) and place on a decorative plate and serve immediately.

Note: May skip browning part and just steam. May use other mushroom combinations of choice!

Recipe adapted from: http://foodiesarsenal.com/mushroom-potstickers-recipe/

Detroit Vegan Soul (Yes!)

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Last Thursday, fellow foodie Morgan Doane and I, after listening to our friend Angela Topp rave about Detroit Vegan Soul, decided to head to the Motor City to check it out for ourselves. Morgan goes to Detroit for ball games all the time and has previously been limited to Subway. This all-vegan restaurant, begun from the heart by life and business partners Kirsten Ussery (1) and Erika Boyd (r), is such an exciting new add to Detroit’s food scene. Let’s cut to the food!

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That wasn’t as easy as we thought. So many options to choose from. We began with okra stew, a thick and hearty veggie-filled gumbo-like dish that we both loved and made Morgan swoon, since she’s a dedicated okra groupie.

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The sesame-kale salad was both crunchy and savory and we loved the bits of sun-dried tomato mixed in.
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Angela recommended the soul platter with it’s beans and rice, stewed collards, mac and cheese, sweet potatoes and corn muffin. Delicious and filling.
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I think my favorite was the to-fish sandwich. I’m such a sucker for this kind of comfort food. A great bun and breaded briny tofu with lettuce and tomato. Comes with sweet potato fries and cole slaw.

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We managed to find a tiny extra bit of space to split a red devil cupcake and we recommend you do the same. There’s something indefinable about it. I felt like there was taste of ground graham crackers, kinda toasty. Really good.

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Everyone is so friendly and restaurant itself with it’s luscious green walls and polished wood interior was an antidote to the dreary rain we experienced all day. Please visit Kirsten and Erika when you are in Detroit and try their food. You’ll be glad you did. Morgan and Sue 006

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Y’all come back now!

 

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Coconut Red Lentil Soup

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Another lick-the-bottom-of-the-bowl winner from last month’s supper club was David Landrum’s Coconut Red Lentil Soup, which he got from Bon Appétit Magazine. We couldn’t find a good link, so here are the instructions below. Thank you, David! P.S. This isn’t a photo of the soup, but one like it. Discerning readers will see that David’s recipe has no peas. Add them if you want.

Red Lentil Coconut Soup (adapted from Bon Appetit)

Ingredients:
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving

Directions:
Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Chef Dave’s Vegan Meatloaf

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As the exec chef for Barfly Ventures, Dave Ogren was no stranger to creative vegan cuisine.  Recently, he decided to head west to start up a new restaurant in the San Diego bay area.  But before he leaves, he promised me this recipe that he uses in all kinds of applications–ground beef substitute, vegan meatloaf and in the photo shown above–meatballs in a fresh tomato sauce.

Chef Dave’s Vegan Meatloaf

Ingredients
1 cup dried lentils
1 heaping tb mushroom base mixed w/ 1 qt water and 1 1/2 T of braggs liquid aminos
1 cup brown rice
1 tb Minced garlic
1 large onion diced
1 large russet potato, peeled & grated
2 small carrot, peeled & grated
1 tb garlic powder
1 tb onion powder
1 tsp celery seed
1 tb dried chives
1 tb dried basil
1 tb dried thyme
2 tsp dried oregano
1/2 tsp dried sage
1 tsp white pepper
1 box soft tofu
1/2 cup soy milk creamer
1 cup walnuts, chopped
2 cups oats
2 cups cracker crumbs, processed finely
1 cup mushrooms, chopped

Instructions:
Preheat oven 350 degrees
Combine the lentils, rice, Braggs and mushroom stock in a small pot and cook until tender.
In a large bowl, combine garlic, carrot, potato, onion, mushrooms, nuts, oats and cracker crumbs
Combine soy milk, and tofu to food processor, blend until smooth. Add mixture to bowl.
Add cooked lentils and rice and seasonings.
Fold the contents evenly to distribute them throughout the rice and lentils.
Put mixture into half-pan lined with sprayed parchment paper, cover w/ aluminum foil. Bake 1hr
Cool for 20 minutes before cutting or rolling

Love you, Chef Dave! (far right in photo below, cooking with us at Gilda’s Club), and I look forward to many more adventures together.

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Indian Summer

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One of my very best friends called in a panic from Georgia hoping my husband Roger would have an Indian dish for her to make for a special dinner party. Roger is an accomplished Indian cook, having studied with an Indian caterer in her kitchen. Narbada never used any measurements, so he had to follow her everywhere with a notepad (this makes getting recipes out of him a bit difficult. Here’s a classic. It’s so good! Amy’s party was divine. If you’ve never made Indian food, but love it, go to a specialty store and buy these ingredients. They are much cheaper than at a regular grocery store. Use the flavors you love. Make it as hot as you like.

Vegetable Korma

4 T oil
4 T broken cashews
2 T golden raisins
2 bay leaves
2 in. cinnamon stick
6 cardamom pods
14 whole cloves
½ t. white peppercorns
½ c. broken cashews
4 medium onions, chopped
Turmeric
Salt
4 T chopped ginger
4 T chopped garlic
Green chilies, chopped
1 T cumin powder
2 T coriander powder
Red chili powder
10 oz. coconut milk
1 c. vegan yogurt
14 oz. cubed tofu
2 large tomatoes
4 carrots, sliced/cubed
4 c. cauliflower, in small pieces
4 medium potatoes, cubed
2 c. frozen peas
2 c. green beans, in 1-in. pieces
1 c. cilantro, chopped
4 c. water

• Brown 4 T cashews and raisins in the oil, then remove them, leaving the oil.
• Add bay leaves, cinnamon, cardamom, cloves, peppercorn, and ½ c. cashews.
• Add onions and salt, and then turmeric. Stir, etc.
• In micro bowl, add cauliflower, peas, and carrots, with a little salt. Mix and add 1 c. water, cover, and microwave for 3 minutes, mix it up, and go another 2 minutes. Cook to firm.
• To onions, add ginger, garlic, and chilies. Stir and cook a bit. Let it cool down before grinding.
• Transfer micro veggies into a larger bowl. In the original micro bowl, add potatoes, salt, and about ½ c. water. Cook for about 5 minutes, stirring after about 3 minutes.
• Add potatoes and water to veggies. Add green beans, lightly salt, and add ½ c. more water.
• Grind onion mixture, and then return to pan. Cook, stirring, and then add cumin, coriander, and chili powders. Add about ½ c. water to the mixture as it cooks.
• Add the tofu and chopped tomatoes, cooking a bit more.
• Add coconut milk and mix it all in.
• Add yogurt, a little bit at a time, stirring and cooking.
• Add vegetable and mix all together. You can add more water if you need it. Bring to boil, cook for about 5 minutes.
• Add chopped cilantro and the fried cashews and raisins.