Author: Trevor

Seared Seitan with Tarragon Pan Sauce

The best vegetarian gravy we’ve found, this will be at every thanksgiving from here on out.

Seared Seitan with Tarragon Pan Sauce (with green beans & potatoes)

Tarragon adds a feeling of elegance and rich flavor to pan sauce that's made with seitan. Serve it with green beans and mashed potatoes for a classic, comforting meal.
Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Dish, Side Dish
Cuisine: Vegan, Vegetarian
Ingredients Method Notes

Ingredients
  

Seared Seitan with Tarragon Pan Sauce
  • 16 oz Seitan cubed (sub firm tofu)
  • 2 cloves shallots diced
  • 2 tsp tarragon finely chopped, fresh
  • 1 tbsp cooking oil
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 2 tsp mustard
  • 2 tbsp flour
  • 1 1/2 cups stock
Mustard Green Beans
  • 1 lb green beans trimmed
  • 1 tbsp olive oil
  • 2 tsp mustard
  • 1/2 tsp balsamic vinegar
Mashed potatoes
  • 1 lb russet potatoes cubed
  • 2 tbsp greek yogurt sub sour cream
  • 2 tbsp butter

Method
 

Prep
  1. Seitan / Shallots / Green beans - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Tarragon - Finely chop tarragon. (Can be done up to 1 day ahead)
  3. Potatoes - Peel and cube potatoes.
Make
  1. Heat oven to 425F / 218C.
  2. Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
  3. Meanwhile, toss green beans with olive oil, mustard (portion for green beans), and balsamic vinegar. Season with some salt and pepper and spread out on a sheet pan. Roast until tender, shaking the pan halfway through cooking, 18 to 20 minutes.
  4. Once green beans are roasting, heat a large skillet with cooking oil over medium heat. Add seitan and sear on all sides until golden, 6 to 8 minutes.
  5. Add butter (portion for seitan) to pan with seitan. When butter melts, add shallots and tarragon. Saute until shallots are soft, 2 to 3 minutes. Stir in apple cider vinegar and mustard (portion for seitan).
  6. Add flour to seitan and stir until no dry spots remain. Slowly pour in stock while whisking. Simmer sauce until thickened, 2 to 3 minutes. Season with some salt and pepper. Set aside, covered to keep warm.
  7. Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  8. Use a masher to mash potatoes with sour cream, butter (portion for potatoes), and some salt.
  9. Serve seitan and sauce over mashed potatoes. Enjoy green beans on the side.

Notes

Adapted from cooksmarts

Shredded Brussel’s sprouts salad

This is a sprouts salad that my friend Brussel (the weightlifter) taught me. I usually have this with chicken tendies, which I’ve included as well.

Shredded Brussel's sprouts salad (with chicken tenders)

Chicken tendies seared and tossed with mustard and tarragon pan sauce, aren't you fancy? Shredding brussels sprouts to serve in a salad on the side gives them flavor and crunch.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

Shredded Brussel's sprouts salad
  • 1/2 cup pecans chopped
  • 1 lb brussels sprouts shredded
  • 1 tsp mustard Use dijon if you want texture, but just know that "fancy" mustard is all bs. Make it yourself and you'll know why.
  • 1 tsp wine vinegar red or white wine
  • 1 tsp honey
  • 3 tbsp olive oil avoid all european OO, it's unregulated crap. California / Australian is the best.
  • 1/2 cup cranberries, dried
  • 4 oz goat cheese
Mustard chicken w/ tarragon
  • 2 cloves shallots diced
  • 2 tsp tarragon chopped
  • 1 lb chicken breasts cut into big strips, like tenders
  • 1 tbsp cooking oil
  • 2 tsp wine vinegar red or white
  • 1/3 cup stock I use "better than bouillon" and it's great
  • 1 tbsp mustard again, whatever mustard you want. I go with generic because the ingredients are pure & simple.
  • 2 tsp honey

Method
 

Prep
  1. Pecans / Shallots / Tarragon - Prep as directed. Store separately. You can leave the pecans raw for the salad, or if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)
  2. Brussels sprouts - Put the slicing disk in a food processor and shred sprouts. If using the best processor (Breville Sous Chef) turn the slicer to just under 2. We've had it thinner as well, it makes it more voluminous which you may prefer but make extra dressing to compensate. (Can be done up to 3 days ahead)
  3. Chicken breasts - Slice into thick strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Make
  1. Combine mustard, vinegar, honey (the portions for the sprouts), and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.
  2. Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer, add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar (portion for the chicken) and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, tarragon, mustard, and honey (the portions for the chicken) and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.
  3. Serve chicken with extra pan sauce over top and salad on the side. Enjoy!

Notes

Adapted from Cooksmarts

Grump Pup’s Peanut Butts (Peanut Butter)

An old recipe I’ve made off and on since 2010, and now that peanut butter is sold out everywhere during the pandemic I’ve been making this regularly. Amelia gave tasting notes and I kept modifying the recipe until we settled on this one: Not as sweet as Jiff and not so bland as natural, with a little cinnamon kick.

Grump Pup's Peanut Butts (Peanut Butter)

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 jars
Ingredients Method

Ingredients
  

  • 2 lbs peanuts roasted, unsalted
  • 3/4 tsp salt or more to taste
  • 2 tbsp honey
  • 1 1/2 tsp cinnamon ground
  • 4 tbsp peanut oil less if you like your pb thick

Method
 

Blender
  1. Put it all in a blender.  Blend it up, scraping the sides with a spatula to get it going. Don't give up, and let the motor rest if it gets hot. It will eventually blend like a thick smoothie once it gets fine & hot. I don't have a food processor, but I hear it's much faster.
Food processor
  1. edit: Now that I have a food processor it's so easy! Just turn it on and let it go until it's your desired smoothness - I prefer a fast moving tornado (about 2 to 3 minutes). No need to pulse, no need to let it cool.

Crockpot Lentil Soup

A great weeknight soup

I’ve been making this soup all winter to go along with no-knead bread. Found at Pinch of Yum

crockpot lentil soup

Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.
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Prep Time 1 hour
Cook Time 6 hours
Total Time 13 hours
Servings: 8
Ingredients Method

Ingredients
  

FOR THE CROCKPOT:
  • 2 cups butternut squash peeled and cubed
  • 2 cups carrots peeled and sliced
  • 2 cups potatoes chopped
  • 2 cups celery chopped
  • 1 cup green lentils
  • 3/4 cup yellow split peas or just use more lentils
  • 1 onion chopped
  • 5 cloves garlic minced
  • 8-10 cups vegetable or chicken broth
  • 2 teaspoons herbs de provence
  • 1 teaspoon salt more to taste
ADD AT THE END:
  • 2-3 cups kale (stems removed & chopped)
  • 1 cup parsley chopped
  • 1/2 cup olive oil rosemary olive oil or other herb infused oil is delicious
  • 1 swish sherry, red wine vinegar, or lemon juice to add a nice tangy bite
  • 10 slices Parmesan cheese a few thin slices on top of each bowl

Method
 

  1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
  2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
  3. Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.

Green bean casserole

A thanksgiving crock-pot classic. Laugh at the onion rings all you want, this dish will disappear.

Green bean casserole

Print Recipe
Course: Side Dish
Cuisine: Comfort
Ingredients Method

Ingredients
  

  • 2 lbs fresh green beans washed and cut up (says if use frozen use 4 packages but doesn't say what size? If using frozen beans reduce cooking time to: cook high 4 to 5 hours or low 8 to 10 hours)
  • 1 10.5 ounce can cream of mushroom soup
  • 1 can French fried onion rings
  • 1 cup grated Cheddar cheese
  • 1 can water chestnuts thinly sliced
  • Slivered almonds optional
  • salt and pepper to taste
  • 1/2 cup water

Method
 

  1. Spread in layers as listed above, making about three layers.
  2. Save enough French-fried onion rings to crumble and sprinkle over top about 20 minutes before serving.
  3. Add 1/2 cup water and cook on high for 7 to 10 ours, or low 12 to 18 hours.

Green Chile Stew

This recipe from Shannon won the great 2010 chili cook-off, a party and a dish that have become Logan Square legend.

See note for vegetarian version.

Green Chile Stew

Print Recipe
Servings: 8 people
Course: Main Dish
Ingredients Method Notes

Ingredients
  

stew:
  • 1 pound pork stew meat cut into bite-size pieces
  • all-purpose flour for flour mix
  • cumin for flour mix
  • garlic powder for flour mix
  • powdered green chili for flour mix (optional)
  • salt & pepper for flour mix
  • 1 onion chopped
  • 8 cloves garlic minced
  • 30 oz chicken broth or other broth 2 cans
  • 1 scant cup posole pieces or 1 can whole posole don't use dried whole posole or it will take too long
  • 3-4 cups chopped roasted hatch green chile
  • 4 tomatoes roughly chopped
  • dried oregano
  • extra cumin powder and garlic powder
  • honey
To serve:
  • limes
  • cilantro
  • avocado
  • queso fresco
  • tortillas

Method
 

  1. toss pork in flour mixture to coat.
  2. cook onion in a little olive oil till soft.
  3. add pork and then garlic on top of pork. don't stir much so that pork can brown. when pork is browned add the chicken broth and stir to deglaze the pot.
  4. add posole pieces. add some water to reach correct amount of liquid. bring to a boil, stir, then turn down to a simmer and cook covered for about an hour, stirring occasionally.
  5. add chiles when convenient. when almost done, add tomatoes and oregano.
  6. if there is too much liquid cook at high temp with lid off until broth is reduced. taste for cumin and garlic, adding more if desired. add honey until tomato flavor 'peaks.'
  7. serve with sides, making sure to add lots of delicious fresh lime juice.

Notes

if you don't want meat,this is still good without the pork, just cook the flour/spices with the onion and use veggie broth instead of chicken. if you are one of those 'gluten free' people, instead of using flour on the pork to thicken the stew, just add a few finely chopped potatoes along with the posole.

Simple Salmon Glaze

This glaze is perfect when it’s 7pm, no meal plan and my fridge is out of fresh ingredients. I crack the freezer and grab a few frozen fillets, toss them in warm water and get started with prep. I then throw some frozen veggies and rice in my rice cooker and I have a healthy meal, quick as pizza delivery.

Simple Salmon

Not fancy, just simple. You probably have all the ingredients already.
Print Recipe
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings: 4 fillets
Ingredients Method

Ingredients
  

  • olive oil a few glugs
  • mustard (any kind) equal parts honey
  • honey equal parts mustard
  • 3 cloves garlic
  • tiny bit balsamic vinegar about 1/3 of olive oil used
  • salt & pepper to taste

Method
 

defrost salmon
  1. If salmon is frozen, put it in some warm water to defrost it quickly. It's safe so long as it's small enough to defrost in less than 10 minutes.
glaze
  1. Mix equal parts mustard & honey in a bowl. Add a few cloves of chopped garlic. Add a few glugs of olive oil. Add a bit of balsamic vinegar, about 1/3 of olive oil used. Season with salt & pepper, and mix.
bake salmon
  1. Line baking pan in enough foil to wrap around fish. Lay salmon in the foil and cover in glaze. Wrap salmon and bake at 375 for ~20-25 minutes, you may need more or less time depending on thickness. It's done when it flakes with a fork.

Jackfruit Fajitas

 

Amelia & I tried Purple Carrot (affiliate link) for a week and this was our favorite recipe. I find ingredient delivery services to be too expensive and wasteful in regards to packaging, so we cancelled after the discount.

Spicy Jackfruit and Bell Pepper Fajitas with Lime Crema

These fajitas are anything but average. Fresh corn tortillas set the stage for chili-roasted peppers, onions, and jackfruit. If you’ve never had jackfruit before, you’re in for a treat! Related to the fig, it’s native to Southeast Asia and is composed of hundreds (or even thousands) of edible flowers. The texture will surprise you — cooked, it’s almost like pulled pork, and is absolutely delicious...especially with our tangy lime crema!
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Dish
Cuisine: Vegan
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 orange bell pepper
  • 2 cloves garlic
  • 3 oz red cabbage
  • 15 oz can Jackfruit
  • 2 tsp chili powder
  • 1 tbsp vegan sour cream
  • Fresh cilantro
  • 1 lime
  • 6 corn tortillas
  • 1 tsp olive oil
  • Salt and pepper

Method
 

  1. PREP THE PRODUCE Preheat your oven to 425 °F. Rinse and dry produce. Peel and slice the onion. Deseed and slice the red pepper. Mince garlic and set aside.
  2. READY THE VEGETABLES Place the onion, red pepper, and jackfruit on a foil-lined baking sheet. Toss the with chili powder, 1 tsp oil, and a pinch each salt and pepper.
  3. ROAST THE JACKFRUIT AND VEGETABLES Spread evenly, and place in the oven. Roast until golden brown and beginning to char, about 15 minutes. Remove baking sheet from oven.
  4. WARM THE TORTILLAS While the vegetables roast, wrap your tortillas in tin foil. When the vegetables are done roasting, you can put them in the turned off oven to gently warm until you’re ready to eat.
  5. MAKE THE SAUCE Rinse and halve the lime. In a small bowl, combine juice from half of the lime, minced garlic, vegan sour cream and a pinch of salt and stir to combine. Rinse and dry the cilantro, then pick the leaves and tender stems.
  6. ASSEMBLE FAJITA Remove the vegetables, jackfruit, and tortillas from the oven. On a large plate evenly divide the tortillas. Top them with the with roasted vegetables and jackfruit, the red cabbage, cilantro, and drizzle with your lime crema. Enjoy!

Pan-fried butter beans

Butter beans are a southern classic. By classic I mean 5,000 B.C. and by southern I mean Peru. They’re also one of my mom’s favorites, but I didn’t grow to love them until a few years ago when I snuck into a show and heard Cornbread & Butter Beans. With the song stuck in my head, I began cooking them up the next day.

I’ve since tried them creamed, with tomatoes & peppers, and also plain with a bit of salt & pepper, but my favorite is pan fried. It’s something I can whip up in 20 minutes, and low-maintenance enough to prepare veggies & cornbread at the same time for a quick, complete dinner.

The beans are dry, so if you’re having them with other dry dishes you may want to moisten them up with some diced tomatoes.

You also have to listen to the song when they’re cooking.

I’ve yet to find my ideal cornbread recipe, if you have one, please contribute!

IMG_20160724_202326

Pan-fried butter beans

Crinkly crackly beans with simple herbs and spices
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Dish, Side Dish
Cuisine: Southern, Vegan, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 can butter beans 15oz can. drained and rinsed, patted dry.
  • 2 cloves garlic peeled and bruised
  • 3 sprigs fresh rosemary thyme or cilantro or other fresh herbs will work too.
  • 2 pinches red pepper flakes
  • salt & pepper to taste
  • 1 tablespoon white wine vinegar

Method
 

  1. Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans (be gentle, you don't want to squish them) into hot oil until the skins are golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over the beans and toss.

Notes

Recipe found on Food Wishes, by Chef John. As for the health effects of frying in olive oil, I found this post informative but inconclusive.