Eggs and Pasta for Breakfast, Lunch or Dinner!

I was watching the Food Network this morning, between watching alliance tournament matches for my favorite MMORPG, EVE Online. The Best Thing I Ever Ate was on, featuring a dish called Pasta Mama from Hugo's Restaurant in Southern California. You can see the live demo of how to cook this dish at the Hugo's Restaurant website.

I occassionally eat eggs (not usually more than twice a month), and can't seem to let go of the Italian cheeses. This looked so good on TV, I thought I would give it a try. I was not disappointed - very good dish! :)

Pasta Mama

5 oz of pasta (about 1/3 lb fresh or dry)
2 eggs, beaten
2 cloves minced garlic
2 tbs chopped parsley
1 tbs olive oil or butter
1 tbs pasta water
2 tbs fresh grated Parmesan
1 tsp dry seasonings (mix 1/4 tsp each: garlic powder, oregano, seasoning salt, onion powder)

Prepare all ingredients for the dish, as the cooking time is fast.

Prepare pasta according to instructions on the packaging. Leftover pasta can also be used, make sure it is warm before adding to the pan.

Turn on medium flame. Pour oil (or melt butter) in 10-inch saute pan. Add the minced garlic and mixed seasonings. Saute 1-2 minutes. Add parsley, and then add pasta and 1 tbs of pasta water. Add beaten eggs and mix thoroughly. Add Parmesan, cook through and serve.

Variations: Pasta Mama has as many variations as you can imagine. Add any vegetables you would put in an omelet, other cheeses; adjust seasonings to taste. Enjoy!

Muffuletta Reborn!

One of my favorite sandwiches used to be the Muffuletta - a combination of Italian meats, cheese and olive salad on thick, crusty bread. I recently found a great recipe in Veganomicon: The Ultimate Vegan Cookbook, which I adapted to my personal taste.

It is best to make this sandwich a few hours or even a day ahead to get the true flavor. Use only high-quality peasant-style bread with a thick, crisp crust. Any other type of bread will probably disintegrate. In my first version, I used a Sicilian Sun Dried Tomato Ciabatta.

Roasted Eggplant Muffuletta Sandwich

Olive Salad:
1 c pitted Kalamata olives
1 c pitted green olives
1/2 c coarsely chopped Italian parsley
4 cloves chopped garlic
1/2 c sun-dried tomatoes, oil-packed or dried and reconstituted
4 tsp red wine vinegar
1 tsp dried, crumbled rosemary
1 tsp dried, crumbled thyme
1 tsp celery seed
1 tsp dried, crumbled oregano
1 tsp dried, crumbled basil
1/2 c extra-virgin olive oil

Sandwich:
1 smallish eggplant, less than 1 lb
3 tbsp extra-virgin olive oil
Sliced vegetarian cheese, or fresh mozarella (if you are lacto-veg)
2 roasted red or yellow peppers, from a jar or homemade
1 9-10 inch peasant style loaf

Preheat the oven to 375 degrees. Lightly grease a rimmed baking sheet. Cut the eggplant widthwise into 1/4-inch slices. Rub each of the slices with kosher salt, and allow to drain in a colander for half an hour.

Place the olives, parsley, garlic and sun-dried tomatoes in a large bowl. Toss with the vinegar and dried herbs. With a food processor, chop the mixture in 2 or three batches, adding some of the olive oil with each batch. Process only enough to chop up the olives and tomatoes; do not create a paste, the mixture should be chunky. Scrape the relish, along with the remaining olive oil, into an airtight container.

Rinse the salted eggplant with cold water, rub with olive oil, and lay in the baking sheet (some overlapping is okay). Roast in the preheated oven for 20-22 minutes, flipping once, until the eggplant is browned and tender.

• Using a flat bread (such as ciabatta): Slice the loaf in half lengthwise to create the top and bottom of the sandwich. Spread the olive relish thickly on the bottom half of the loaf. Top with the eggplant slices, roasted red peppers and cheese. Add another layer of olive salad and then the top half of the bread.
  
• Using a round bread (such as sourdough round): Insert a thin, sharp knife into the side of the round loaf at a slightly downward angle. Cut the loaf in half, working the knife on the angle to create a shallow bread 'bowl'. Remove some of the bread from the bottom and top interior of the loaf to deepen the bowl (save the bread guts for crumbs or use it to nosh on the leftover olive relish). Spread the olive salad thickly on the bottom, layer the eggplant, roasted red peppers and cheese. Add another layer of olive salad, and then the top of the loaf of bread.

Press down very firmly with your body weight on the entire sandwich; don't be afraid to smush it down. Wrap tightly in foil, then wrap again in plastic wrap or a few resealable plastic bags. Refrigerate, putting a few heavy items on top of the sandwich to help press it down even further (one or two unopened boxes of soy milk work well).

For maximum flavor, allow to sit at least three hours, or even better, overnight. To serve, hold the sandwich firmly and cut in half with a sharp serrated knife; then slice again into four wedges.

Quorn Vegetarian Products

It's been a really long time since I posted, getting back into the blogging. :)

I recently spent three weeks in Europe; a few days in Ireland, few in Paris, and then two weeks in London/Reading, UK. My vegetarian experience was quite good at some times, and "interesting" at others. I thought Ireland would be the toughest, but to my happy surprise there was a wide variety of vegetarian or seafood offerings (I eat fish/seafood occassionally). Our first night there, we stayed at a B&B near Temple Bar in Dublin. In the morning, we came down for breakfast, and were both able to order a full Irish vegetarian breakfast. Presented to us on hot plates were two eggs, vegetarian sausages, sauteed mushrooms and tomatoes, with some toasted brown bread. The vegetarian sausages were the best I've ever had for a vegetarian offering. Asking about these, I found they were a Quorn product.

When I got back to the States, I researched Quorn. Unfortunately there is not a wide variety of Quorn products in the States yet. Currently they have the following offerings:

- Chik'n Nuggets
- Chik'n Patties
- Garlic & Herb Chik'n Cutlets
- Naked Chik'n Cutlets
- Chik'n Tenders
- Beef-Style Grounds
- Beef-Style Meatballs
- Turk'y Roast
- Gruyere Chik'n Cutlet
- Cranberry & Goat Cheese Chik'n Cutlet
- Southwestern Chik'n Wing
- Turk’y Burger

I have tried the Chik'n Tenders and Gruyere Chik'n Cutlet products. The Tenders were very good, better than any other on the market. The Gruyere Chik'n Cutlet was excellent - perfectly crisp crust, melting Gruyere cheese and very good chicken taste/texture. Also above any other product line I've found on the market so far.

I would *highly* recommend Quorn products. If you try them and like them, please submit your feedback at the Quorn US site and ask them to bring more Quorn products to the US! :) As an FYI if you are traveling to Europe, the Quorn product list is extensive. Wish I lived in Europe! :)

Penne with Portobello Mushroom Ragu

It has been awhile since I've posted, and am just getting back into cooking again. Crazy couple of months with work and family. :)

Found this recipe in The Complete Italian Vegetarian Cookbook, and made it for dinner tonight. The sauce is hearty, and reminiscent of a slow-cooked ragu. Enjoy! :)

2 Portobello Mushrooms, about 8 ounces
3 Tbsp extra-virgin olive oil
1 medium onion, chopped
1 tsp. minced fresh rosemary
Salt and freshly ground pepper
1/2 cup dry red wine, such as Chianti
1-1/2 cups drained canned San Marzano peeled tomatoes
1 pound whole wheat penne
Freshly grated Parmigiano-Reggiano cheese

Bring four quarts water to a boil in a large pot for cooking the pasta.

Remove and discard the mushroom stems. Wipe the caps clean. Cut the mushrooms in half; slice each half crosswise into 1/4-inch-thick strips. Set aside.

Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent, about five minutes. Add the mushrooms and cook, stirring occassionally, until they are quite tender and have begun to give off some liquid. Stir in the rosemary and salt and pepper to taste and cook for 30 seconds more.

Add the wine and simmer until it reduces by half, about 3 minutes. Add the tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes. Adjust the seasonings.

When the water comes to a boil, add salt to taste and the penne. Cook until al dente and then drain. Toss the penne with the mushroom sauce and mix well. Divide among individual bowls and serve immediately with grated cheese and some warm, crusty bread.

Red Beans Bourguignon

I found this recipe in the Vegetarian Meat & Potatoes Cookbook, and it is excellent! :) I served it over baked potato, but imagine it would be good over crusty French bread as well. Enjoy!

8 ounces pearl onions
1 Tbsp olive oil
8 ounces white button mushrooms, quartered
8 ounces baby carrots
2 garlic cloves, minced
2 Tbsp tomato paste
2 tsp minced fresh thyme leaves or 1 tsp dried
2 bay leaves
1-1/2 c vegetable stock or water
2 cups dry red wine
3 cups cooked dark red kidney beans or 2 15-ounce cans, drained and rinsed
Salt and freshly ground pepper
1-1/2 Tbsp cornstarch, dissolved in 2 Tbsp water

Blanch the onions in a saucepan of boiling water for two minutes, then drain (this makes the onions easier to peel). Remove the root ends and peel. Set aside.

Heat the oil in a large saucepan over medium heat. Add the mushrooms and cook until they release their juices, about two minutes. Remove with a slotted spoon and set aside. Add the blanched onions, the carrots, and garlic to the pan and cook until softened, about five minutes. Stir in the tomato paste, thyme, bay leaves and stock and bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 30 minutes.

Add the wine, beans, and salt and pepper to taste. Return to a boil, then reduce the heat to low, add the mushrooms, and simmer, uncovered, ten minutes more.

Add the cornstarch mixture, bring to a boil, and boil, stirring for one minute or until thickened. Remove and discard the bay leaves, and serve.

Stuffed Peppers with Arborio Rice and Basil

One of my favorite recipes from Vegan Italiano, an excellent, vegan, Italian cookbook.

2-1/2 Tbsp Extra-virgin Olive Oil
1 medium onion, finely chopped
3 large cloves garlic, finely chopped
1-1/2 lbs ripe tomatoes, peeled, seeded and chopped
1/4 c low-sodium vegetable broth
Salt and freshly ground pepper, to taste
1 cup arborio rice, slightly undercooked
1/2 c finely chopped fresh basil
1/2 c chopped pitted black kalamata olives
4 large red peppers
2 cups favorite marinara sauce

Preheat the oven to 400F.

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the garlic and cook, stirring, 1 minutes. Add the tomatoes, broth, salt, and pepper; bring to a boil over medium and simmer briskly, stirring frequently to prevent scorching, until the mixture has thickened and most of the liquids have evaporated, 15 to 20 minutes.

Remove the skillet from the heat and add the rice, basil, and olives, stirring well to thoroughly combine. Season with additional salt and pepper as necessary. Set aside.

Cut a lit off the stem end of each pepper and reserve. Remove the seeds and white membranes from each pepper shell. Brush the outsides of the lids and shells with the remaining 1/2 tablespoon of oil. Stuff each pepper shell lightly (do not pack) with equal amounts of the rice mixture and top with the corresponding lid (lids will not close).

Place the stuffed peppers upright in a baking dish just large enough to accommodate their size. Add enough water to the dish to measure 1/2 inch. Cover tightly with foil and bake for 50 minutes to 1 hour, or until the peppers are tender when pierced with the tip of a sharp knife. Remove the foil and bake 5 minutes, or until the lids just begin to blister. Serve at once, accompanied by the heated pasta sauce.

Pasta Puttanesca

I've always had a love of Italian food, and now am adjusting my diet to include Italian food sans meat. A light dusting of Pecorino Romano on the finished plate still lingers. :)

This is a favorite hearty sauce of mine - excellent with whole wheat spaghetti. For those of you who don't like the grainy texture of whole wheat pasta - there is hope! I found a brand that tastes almost like regular pasta, but is 100% whole wheat - Garofalo. Very good pasta and well worth a try for those who have previously resisted whole wheat because of the texture.

2 Tbsp olive oil
4 garlic cloves, minced
2 14.5 oz cans Muir Glen Fire Roasted Diced Tomatoes, drained
1/2 tsp hot red pepper flakes
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and freshly ground pepper to taste
1/2 cup imported black olives, halved and pitted
1/2 cup imported green olives, halved and pitted
1/4 cup dry white wine
Fresh parsley for garnish, if desired

1 lb Whole wheat spaghetti

In a saucepan, heat the olive oil over medium heat and add the garlic. Saute for two minutes until the garlic becomes fragrant. Add the tomatoes, red pepper flakes, basil, oregano, salt and pepper. Bring the sauce just to a boil, then reduce the heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives and white wine, and keep warm over low heat.

Cook the whole wheat spaghetti until al dente, according to directions (about 10 minutes). Drain the pasta and transfer to a large serving bowl.

Taste the sauce and adjust the seasonings if needed. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkle with fresh parsley if desired.

Jambalaya - The Vegetarian Way

I'm a big fan of the spicy, creole cuisine of New Orleans. One of my favorite dishes (pre-veg) was Jambalaya, usually made with sausage. Of course, the sausage is now a no-no, so I've been searching for a good veg recipe for Jambalaya. I found a great one in The Vegetarian Meat and Potatoes Cookbook - tweaked to personal taste. Highly recommend this book by the way, stuffed full of excellent recipes.


1-1/2 Tbsp Olive Oil
1 large yellow onion, chopped
1 celery stalk, chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
Diced Tomatoes, 28 oz can, with their juices
1-1/2 tsp minced fresh thyme leaves
1/2 tsp minced fresh marjoram leaves
1 tsp Tabasco sauce
1 tsp salt
2 cups water
8 oz vegetarian sausage links, cut into 1-inch pieces
1-1/2 cups cooked dark kidney beans (or one 15 oz can, drained and rinsed)
1 Tbsp chopped fresh parsley
Hot cooked basmati rice

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring a few times, until softened, about five minutes. Stir in the tomatoes, thyme, marjoram, Tabasco, salt and water. Cover and simmer until the vegetables are tender, about 30 minutes.

Heat the remaining 1/2 tablespoon oil in a medium-size skillet over medium-high heat. Add the vegetarian sausage and cook, stirring occasionally, until browned all over, about five minutes.

Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for ten minutes, stirring occasionally to heat through. Add more water if the jambalaya becomes too dry. Serve hot over rice.

For the Love of Teese?

Probably the thing I'm having the hardest time giving up enroute to becoming a vegan is cheese. I'm a huge fan of cheese - from the sharp, salty Parmigiano Reggiano, to the somewhat aggressive taste of a veiny Gorganzola, to the deliciously creamy Mozzarella on top of a good New York style pizza. I'm originally from New York, and I know the goodness that is true New York pizza. :) Yes, I love my cheese and it is hard to give up.

I've been doing some research on vegan cheeses, and came across a couple of blogs lately (VegCooking and What the Hell Does a Vegan Eat Anyway?) on Teese vegan cheese, specifically used on pizza. It appeared to have a melting factor close to true mozzarella, which with vegan cheeses is hard to find - a lot of them don't melt at all, and reviews rated it well, with minor margarine undertones.

I ordered three types of Teese from Cosmo's Vegan Shoppe - mozzarella, nacho cheese and cheddar. When they arrived, I was excited to try this on a pizza. I decided to try a mushroom, onion and fresh tomato pizza. I had a whole wheat Boboli in the house, and topped it with some Muir Glen pizza sauce. Quickly sauteed some baby portabello mushrooms and onions in a bit of olive oil, and spread these on along with some sliced fresh roma tomatoes.

Now - the Teese. I opened the red tube of Teese mozzarella, and the smell was very close to fresh mozzarella. Point to Teese. The Teese grated well, although it seemed a bit wet. I'm not sure if others have the same opinion about the moisture content of this cheese. I spread it on the pizza and put it in a 425 degree oven for ten minutes.

Opened the oven after ten minutes, and none of the Teese had melted except a few crust sections. Hmmmm. Waited another ten minutes. Still not much melting. I decided to take it out so the crust didn't burn. I let it sit for a few minutes, as the melted sections did appear to be VERY liquidy (is that a word?).

On the first taste, I was hit with a minor margarine taste (expected with a vegan cheese), but the taste overall was good. I agree with other reviewers that this may be one of the best vegan mozzarellas on the market today in terms of taste. I will certainly use it going forward on pizzas. However, I am going to try a couple of things differently:

-> Next time I will let it sit at room temperature for a while so it's not as cold going into the oven - maybe this will help with the melting, I don't know.

-> After grating, I'm going to it on paper towels while it comes to room temperature, to absorb some of the moisture. Possibly this will lessen the liquidy texture that I experienced on the parts that did melt.

-> I'll also try a 500 degree oven, with a whole wheat crust made from scratch. Hoping this will also help with the melting.

I'm also going to test the Teese in a classic caprese salad, and see how it fairs with some fresh tomato, basil and olive oil.

Overall, Teese has a very good offering with their vegan mozzarella. I would recommend it as an alternative to regular mozzarella, for the vegan who still enjoys a good New York style pizza. Of course, there's always the option to go with no cheese. :)

Sweet and Sour Peppers - it's what's for dinner!

I found lots of good peppers at Harris Teeter yesterday, and put them right to use in a recipe from 'Moosewood Restaurant Cooks at Home' tonight. I changed the recipe a bit to suit my own tastes - dropped the number of peppers and added straw mushrooms. Served over Arborio rice, it makes a tasty, healthy meal. :)

For the sauce:
1/4 c ketchup
1/4 c soy sauce (reduced sodium)
1/3 c cider vinegar
1/4 c packed brown sugar
3/4 c water
1 Tbsp cornstarch dissolved in 2 Tbsp water

For the stir-fry:
3 Tbsp vegetable oil
2 garlic cloves, minced or pressed
1 c very thinly sliced onions (1 small)
1 large red bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
15 oz canned baby corn, drained
15 oz canned straw mushrooms, drained
1 c raw or toasted cashews, whole or half pieces (optional)

Combine the sauce ingredients in a bowl. Have the remaining ingredients at hand before beginning to stir-fry.

In a wok or large skillet, heat the oil. Add the garlic and onions and stir-fry for three or four minutes. Add the pepper strips and continue to stir-fry. Add a couple of tablespoons of water if necessary to prepare scorching. When the peppers and onions are beginning to soften, add the baby corn and cashews. Stir-fry for a minute, then add the sauce mixture and simmer for another minute. Remove from heat and serve immediately.