Main Dishes

Mushroom B’f Burgundy

karenwpullen Main Dishes, Recipes, Soups and Stews , ,
Mushroom B’f Burgundy

Not beef, but just as flavorful, and quick-cooking in the Instant Pot. Serve over mashed potatoes for an outstanding dinner dish.

Prep Time20 minutes
Cook Time15 minutes
Print Recipe

Mushroom Soy Curl Burgundy

A plantified version of beef bourguignon.
Course: Main Course
Cuisine: French
Keyword: comfort, mushrooms
Servings: 5

Equipment

  • Instant pot

Ingredients

  • 1/2 package Butler soy curls
  • 1 cup veggie broth
  • 1 Tbs vegan Worcestershire sauce
  • 1 Tbs browning sauce, like Kitchen Bouquet or molasses
  • 1 onion chopped
  • 2-3 large carrots diced
  • 5 cloves garlic minced
  • 1 pound cremini mushrooms quartered
  • 4 stalks celery chopped
  • 1 cup red wine
  • 2 tsp dried thyme
  • 1 Tbs soy sauce
  • 1 tsp miso
  • 2 Tbs mushroom powder optional
  • 1 Tbs tomato paste
  • 2 bay leaves
  • 1 cup water
  • 2 Tbs cornstarch in a slurry with 1/4 cup water
  • 2 cups greens spinach or baby kale

Instructions

Soy Curls

  • Put the soy curls into a bowl of warm water to hydrate for 7-8 minutes.
  • Drain, and press out as much water as possible. One way is to put them in a clean dishtowel then wrap & squeeze. Or a fine-mesh strainer, and press.
  • In a skillet over medium heat, cook them for about 5 minutes to dry them out.
  • Add the broth, Worcestershire, and browning sauce, and cook until the liquid has reduced and they are dark brown color. Set aside.

Mushroom burgundy – instant pot

  • Set the IP to sauté and add the onion, garlic, and mushrooms. Cook about 5 minutes, stirring to mix.
  • Add the wine and cook a few minutes to cook out the alcohol.
  • Add the carrots, celery, and thyme, and mix. Add the soy sauce, tomato paste, miso, mushroom powder, bay leaves, and water. Add the soy curls.
  • Pressure cook (manual, high) for 3 minutes; quick release.
  • Put the pot on sauté, and add the cornstarch slurry and greens. Stir until it thickens. Taste for salt.

Notes

Traditionally – serve over mashed potatoes. Also fine with rice!

Homemade Pasta with Quick Alfredo Sauce

karenwpullen Main Dishes, Pasta, Recipes, Sauces and dressings , , ,
Homemade Pasta with Quick Alfredo Sauce

Noodles are my favorite food, and homemade is the best! It’s easier than you think.

Prep Time10 minutes
Cook Time2 minutes
resting1 hour
Total Time1 hour 12 minutes
Print Recipe

Fresh Pasta

It's much better than dried, and doesn't take a long time. Try it!
Course: Main Course, Pasta
Servings: 4

Equipment

  • food processor optional
  • pasta machine optional

Ingredients

  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1/2 cup water

Instructions

  • Mix the flours together and stir in the water until the dough is holding together in a fairly stiff clump. I use a food processor for this step but it's not essential.
  • Knead the dough for about 5 minutes to develop the gluten. If the dough is crumbly, add a little water. If it's wet, add a little flour.
  • Wrap the dough and let it rest for an hour. Resting is important. You can also refrigerate it overnight. Or freeze.
  • Cut off one-third of the dough. Rewrap the remaining. Roll the dough out as thin as possible. Use flour if it sticks. Or, use a pasta machine to roll the dough, following machine directions.
  • Cut the dough into desired noodle shape. You can use a pasta machine, or mixer attachment, or knife.
  • Drop into boiling salted water for 2 minutes. The noodles will float to the top when they are done.
Prep Time5 minutes
Print Recipe

Quick Alfredo Sauce

Blend it up in a minute!!
Course: Sauces and dressings
Servings: 6

Equipment

  • blender

Ingredients

  • 1/2 cup cashews If you don't have a high-speed blender, soak them in hot water for an hour to soften. Then drain.
  • 1 cup veggie broth
  • 1 Tbs nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp miso
  • 1/8 tsp nutmeg
  • 1/2 tsp salt optional, depending on the saltiness of the veggie broth. Miso is salty too.

Instructions

  • Put all ingredients into a blender and blend until creamy.
  • Use immediately, refrigerate, or warm in a saucepan.

Cauliflower, the “It” Vegetable of the 2020’s

karenwpullen Main Dishes, Recipes, Sauces and dressings , , ,
Buffalo Cauliflower
Buffalo Cauliflower

Cauliflower is enjoying a hip makeover from a boring side dish into “wings,” “steaks,” and “rice.” New fans have discovered its mild flavor, “meatiness,” and versatility. It’s being used a gluten-free substitute for bread and pasta and is popular in low-carb diets.

The growing popularity of cauliflower makes nutritionists happy, because the health-promoting power of cruciferous vegetables like cauliflower is extraordinary. The Brassica family of veggies—Brussels sprouts, broccoli, cabbage—contains compounds that turn into sulforaphane, a powerful cancer-fighting phytonutrient. Cauliflower is also full of disease-fighting nutrients that have been studied for their ability to fight off germs, to help with blood clotting, and regulate calcium balance. Its antioxidants support a healthy immune response. Its prebiotic fiber helps to feed the good gut bacteria in your digestive tract.

White varieties remain pale because they are covered by their leaves as they grow. Green varieties are actually a broccoli-cauliflower hybrid that is crunchier and nuttier. The orange variety has more beta-carotene, is sweeter and creamier—look for it on the shelves around Halloween! Purple varieties come in a range of beautiful hues. Any of these can be used where you would use white cauliflower.

In cooking, cauliflower is incredibly versatile. The maximum health benefit comes from eating it raw, for example, as florets dipped into hummus. But it can be prepared in any number of ways. Cut into florets and roast it with onions, carrots, turnips, peppers—whatever you have in the veggie drawer. It makes wonderful pureed soups. I boil it with potatoes and mash them together for a healthier, more flavorful side dish. If I want to get a little fancy, I’ll roast a cauliflower “steak” (a thick slice) that’s been seasoned with Cajun spices and top it with a creamy avocado sauce and some toasted pepitas.

Next time you have the gang over, serve a batch of Buffalo Cauliflower with Tofu Ranch dip. It will be the star of the party.

Buffalo Cauliflower
Prep Time15 minutes
Cook Time30 minutes
Print Recipe

Buffalo Cauliflower with Tofu Ranch

Buffalo cauliflower is spicy and crisp, cooled with the tofu ranch. Perfect game-day food.
Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Keyword: no-oil, plant-based, vegan
Servings: 4

Equipment

  • blender or food processor

Ingredients

Cauliflower

  • 1 small head cauliflower
  • 3/4 cup flour all-purpose or gluten-free
  • 3/4 cup unsweetened plant milk
  • 1/4 cup water
  • 1/4 tsp salt
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1/2 cup Frank's Red Hot Buffalo Wings Sauce
  • 1 tsp maple syrup
  • 1 cup panko bread crumbs vegan

Tofu Ranch

  • 6 oz silken tofu
  • juice of 1/2 lemon
  • 1 clove garlic
  • 2 Tbs apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  • 1/4 cup water
  • 2 tsp dried dill
  • 1 tsp dried parsley

Instructions

Cauliflower

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper or silpat.  
  • Cut the cauliflower into one-bite-sized florets.
  • In a large bowl, make a batter by combining the flour, plant-based milk, water, garlic powder, paprika, salt, maple syrup, and Frank’s sauce. Stir until well combined.
  • Dip the florets into the batter, so they're completely coated.
  • Roll them in the panko breadcrumbs.
  • Lay the cauliflower florets on the baking sheet, not touching. Bake for 30 minutes.

Tofu Ranch

  • To make the creamy tofu ranch, add all ingredients from the tofu to the water (everything except for the dill and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
  • Add the dill and parsley. Blend for 30–60 seconds until they are mixed into the creamy ranch dressing, but not completely blended, or you’ll have a green ranch!
  • Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc.). For a thinner consistency, add more water, 1–2 tablespoons at a time.
  • Refrigerate to let flavors develop. Serve the cooling ranch with the spicy cauliflower.