Mandy's Meatless Iron Skillet Chorizo and Eggs

I created this dish after enjoying a similar one at a local restaurant. For the "chorizo", I use the Upton's Naturals Brand found at Whole Foods. You could easily omit this chorizo if that is to your thing, and the dish still satisfies. The same goes for the egg. 

I particularly like to make this in the summer, when my garden is yielding lots of peppers and vine ripened tomatoes. 

One key component if this recipe is to make sure you finely dice the veggies. This allows the flavors to expand and provides a nice consistency. 

This entree requires the use of mini iron skillets. Mine are 6 inches in diameter and I get about 5 servings out of this recipe. I also recommend using a large iron skillet for the initial prep, as the seasoned skillet will lend a unique flavor to the dish. Enjoy this as a hearty breakfast, brunch, or dinner. 

INGREDIENTS: 
2-3 TB extra virgin Olive Oil
1 small russet potato, finely grated
1-2 green bell pepper (or assorted small peppers) finely diced
½ white onion, finely diced
1 tsp. cumin
1 TB chili powder
2 TB Nutritional Yeast
1 can organic black beans
1 package Chorizo Seitan
1-2 tomatoes, diced, divided
1 cup cheddar cheese
1 -2 avocados, diced
½ cup cilantro, chopped
1 Lime, cut into wedges
2-4 eggs, cooked to your preference (optional)


Pre-heat oven to 350 degrees. Place the 4 mini iron skillets in the oven while pre-heating.

Shred potato, rinse in colander, and then squeeze out extra moisture.

In a large iron skillet heat 2 TB of oil over medium heat. Add potatoes and cook for about 2 minutes. Add onions, peppers, cumin, 1TB nutritional yeast and chili powder. Stir and cook for about 5 minutes, until tender. Add half of the tomatoes, the chorizo,  beans and half of the cilantro to the skillet. Add more cumin and chili powder if you desire, and season with salt and pepper. Cook, stirring frequently, about 5 minutes.

Remove mini skillets from the oven. Drizzle each skillet with remaining oil. Use more if necessary. Divide onion, bean, chorizo mixture between the 4 skillets. Place 1 TB (more if desired) of cheddar cheese on top of each portion. Place skillets into the oven and bake for 5 minutes, or until cheese has melted. Remove from oven. Top each with remaining nutritional yeast, fresh avocado, fresh cilantro, and remaining tomatoes. 

Squeeze lime juice over each skillet and top with the egg. Serve with sliced lime on the side.

Eggplant Parmesan with Crispy Seitan and Spinach

This tasty dish definitely takes some time, but it  is well worth the effort.  I like  to make this  on the weekends when time is more readily available for me. This is a very filling and satisfying meal. It's also a great dish to make in the summer when eggplant is plentiful at the farmers markets or in your garden. This will serve 6 people. 

INGREDIENTS
1 medium eggplant, sliced about 1/4 inch thick
Coarse salt and freshly ground black pepper
8 tablespoons extra-virgin olive oil
1 small onion, chopped
6 cloves garlic, minced
1 can (28 ounces) organic crushed tomatoes
1 tablespoon chopped fresh oregano
2-3 eggs lightly beaten
1 1/2 cups Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1 cup buffalo mozzarella balls
8 ounces All-Purpose Seitan, drained and thinly sliced
2 cups fresh baby spinach

DIRECTIONS
Sprinkle eggplant slices with salt and let drain for 30 minutes. Rinse with water, drain, and pat dry.

Make sauce: Heat 2 Tb oil  in a saucepan over medium heat. Saute the  onion and garlic until translucent, about 6 minutes. Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally,  about 20 minutes. Remove from heat and stir in oregano.

Preheat oven to 350 degrees and prepare seitan and eggplant. In a shallow dish, mix breadcrumbs,  salt and pepper. Coat both sides of seitan in the mixture, shaking off excess breadcrumbs. Heat 2 tablespoons oil in a large skillet over medium heat. Cook breaded seitan in a single layer until golden brown, about 6 minutes per side. Remove and set aside. Wipe pan clean.

Dip eggplant slices into egg and then dip into coat each piece with breadcrumb mixture. Heat 2 tablespoons oil over medium heat. Cook eggplant in a single layer til  golden brown, about 6 minutes per side. Continue to cook eggplant in this manner until all slices have been cooked.

Spread about 1 TB of olive oil and 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Layer half the eggplant, followed by the seitan, spinach, and remaining sauce, and top with remaining eggplant. Then sprinkle with Parmesan cheese, and place buffalo mozzarella balls randomly on top.

 Cover dish with parchment paper and then foil and bake until bubbling, 50 minutes. Remove foil and bake 10 minutes more. Let rest 10 minutes before serving.

Quinoa Mushroom Veggie Burger

It's summer, and as a vegetarian, why resort to a boxed veggie burger when you can quickly whip up this FANTASTIC burger? It's easy and delicious and has quickly become one of my  husband's favorite burgers. Here I present a classic with a twist... and it's good for you to boot!  Enjoy...

Recipe inspired by Meatless cookbook recipe, but changed a little. 





INGREDIENTS
Serves 6
2 portobello mushrooms, stemmed and cut into 1/2-inch pieces
1/4 cup olive oil, plus more for brushing
1 large shallot, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup finely grated Parmigiano- Reggiano cheese
2 cups cooked quinoa
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1 1/2 cups italian seasoned breadcrumbs
1 cup spinach
1/2 english cucumber, thinly sliced
Yogurt-Garlic Sauce (recipe follows)
6 buns, split and toasted

DIRECTIONS
1. Pulse mushrooms in a food processor until finely chopped; transfer to a bowl.

2. Heat 2 tablespoons olive oil in a large pan over medium. Add shallot and red pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and cook until tender, about 2 minutes. Transfer to a bowl and add cheese and quinoa; season with salt and pepper. Let cool completely, then stir in eggs and bread crumbs. Cover and refrigerate until firm, about 1 hour.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium. Shape mixture into six 1- inch-thick patties, pressing firmly. Cook in batches until golden brown, about 3 minutes per side. To serve, spread yogurt sauce onto buns and sandwich with patties, sprouts, and cucumber.


Yogurt-Garlic Sauce
Makes 1 cup
3/4 cup plain Greek-style yogurt (2 percent)
2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon capers, preferably salt-packed, rinsed, and chopped
1 small garlic clove, minced
Coarse salt and freshly ground pepper
Combine yogurt, parsley, capers, and garlic in a medium bowl. Season with salt and pepper. Cover, and refrigerate for up to 1 day.

Miso Tofu with Soba Noodles and Cilantro Sauce

This recipe was inspired by one that I found in the Power Foods cookbook.  I adapted this recipe from one that used salmon as the protein and was pleased with the results. The important thing is to get as much moisture out of the tofu as possible when you first open the package. Then make sure you follow the marinating time as the tofu really soaks up the flavors. This is a nice dish to enjoy al fresco on a summer evening!

Ingredients
1 cup white miso
1/3 cup rice vinegar
1/2 cup light-brown sugar, packed, plus one 1 teaspoon
1 package Extra Firm Tofu
1 cup packed cilantro leaves, chopped
1/4 cup fresh lime juice (2 to 3 limes)
1 shallot, roughly chopped
1 jalapeno roughly chopped
1 garlic clove
One 2-inch piece fresh ginger, peeled and grated (1 tablespoon)
2 tablespoons canola oil.

Directions
Drain excess moisture from Tofu. Slice Tofu into six 1 inch thick slabs.

In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water. Cook over medium heat, stirring occasionally, until miso and sugar have dissolved, cool slightly.

Place the tofu slices in a shallow dish and add the miso mixture, turning to coat. Cover and marinate in the refrigerator for at least 45 minutes to 1 hour.

Meanwhile, in a blender, combine cilantro, lime juice, shallot, jalapeno, garlic, ginger, oil, and remaining teaspoon of brown sugar. Blend until mixture is smooth.

Prepare the Soba Noodles until done per package instructions.

Lift tofu from marinade. Wipe of most of the marinade sauce and mix into the prepared soba noodles. Add about 1/2 cup of water to the noodles and marinade mixture to thin.

Heat broiler with the rack in the highest position. Broil tofu slices about 6 minutes each side or until golden brown.

Serve with cilantro sauce drizzled over tofu and soba noodles.

Taco Salad with Mexican Polenta

I got this recipe for Mexican Polenta from Vegeterian Times and then tweaked it a little bit by making it into a salad.  They do provide a great recipe for a homemade Mexican seasoning, as follows:

Combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/4 tsp. paprika, 1/4 tsp. cayenne pepper, and 1/4 tsp. salt.  

I highly recommend it! Much better than any store-bought version!

1 18-oz. tube polenta, cut into 12 ½-inch slices
2 Tbs. olive oil
1 large Vidalia onion, diced (1 ½ cups)
Juice of one lime
Mexican seasoning (prepared above)
3 cloves garlic, minced
1 tomato, diced
1 tsp. grated lime zest
1 15 oz. can low-sodium red beans rinsed and drained
1 15 oz. can low-sodium black beans rinsed and drained
½ cup shredded mozzarella cheese
3 Tbs. chopped cilantro
3 Tbs Tomatillo Salsa plus more for garnish ( I used Whole Foods brand)
3 Tbs Tequila Lime Red Pepper Salsa plus more for garnish ( I used Whole Foods brand )
4 cups fresh spinach
Blue Corn Tortilla chips ( I recommend Garden of Eatin Brand)

Position broiling pan 3 inches from heat, and turn broiler to high. Rub the polenta slices with extra virgin olive oil and place on a  baking sheet. Broil 6 minutes per side, or until browned.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion, and cook 4 minutes, or until softened. Stir in lime juice, seasoning, garlic, and lime zest. Cook 4 minutes, or until onion is lightly browned. Add red beans, black beans, tomatoes, and both salsas; simmer 5 minutes, or until heated through. Add a tiny bit of water if it becomes too dry.

To serve, place a handful of tortilla chips on each plate/bowl. Top the tortilla chips with about a cup of fresh spinach. Top with the bean and tomato mixture. Arrange 3 pieces of polenta on top of  bean and tomato mixture. Sprinkle with mozzarella cheese and drizzle with more of both salsas, if desired.

Cannellini-Bean Niçoise Salad

This dish will make a real impression because it is simple, but looks time consuming. Not to mention this is one hearty and delicious salad! I am almost hesitant to call it a salad as this is a protein rich dish that is very satisfying and healthy. If you can't find Nicoise olives, substitute Kalamata Olives. This is really one of my favorite recipes and it definitely works as a dinner.
 You will feel great after you eat it!

Serves 4

Dressing:
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 large shallot, minced
3/4 cup olive oil
1/4 cup fresh flat-leaf parsley, minced
1/4 cup torn fresh basil
Coarse salt, fresh pepper

Salad:
1 pound small red potatoes
1 pound haricots verts or green beans, trimmed
5 ounces baby spinach
1 1/2 15-ounce cans cannellini beans, rinsed, drained
1 celery stalk, diced
3 tablespoons capers, rinsed and drained
2 teaspoons finely grated lemon zest
Coarse salt, fresh pepper
2 ripe tomatoes, cored and cut in wedges
2 hard-cooked eggs, peeled and halved lengthwise
1/2 cup Nicoise olives

DIRECTIONS

Hard Boil the eggs. Place eggs in a pot and cover with 2 inches of water. Bring to a boil and then remove from heat. Let the eggs stand in the water for about 12 minutes, then remove and peel.

Whisk dressing ingredients together; season to taste.

Place potatoes in medium saucepan; add cool water to cover by 1 inch. Bring to boil, reduce to a simmer and cook until tender, about 15 minutes. Drain and set aside to cool.

Bring a pot of water to a boil; prepare an ice-water bath. Blanch haricots verts until crisp-tender, 45-60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath. Drain and pat dry with paper towels.

In a large bowl, toss spinach with 2 tablespoons dressing. Transfer to serving platter. Place cannellini beans in empty bowl and mash about half slightly. Add celery, capers, zest, 3-4 tablespoons dressing, 1/4 teaspoon salt; season with pepper. Stir to combine, then spoon mixture onto spinach.

Arrange potatoes on one side, and tomato wedges on the other. Add haricot verts, eggs and olives. Drizzle with remaining dressing and serve.


...This recipe is from the cookbook: “Power Foods” from the editors of Whole Living Magazine (Clarkson Potter, page 384)

Sweet Potato Hummus with Mediterranean Chickpea Salad

This would be great as an appetizer for a party. Both would work well. I was trying out some new recipes, so I just made a dinner out of it and we enjoyed it thoroughly. 



Sweet Potato Hummus

( from - Power Foods Cookbook )

• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1 can (19.5 ounces) chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (from 1 lemon)
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 garlic clove, chopped
• Coarse salt and ground pepper
• Whole-wheat pita and crudites such as red pepper and broccoli

Directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
   
   
   

   
   

   Mediterranean Chickpea Salad

   from - Meatless Cookbook
   • 8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved
   • 1 1/4 teaspoons coarse salt
   • 1 garlic clove, minced
   • 16 whole black peppercorns, crushed
   • 3 tablespoons sherry vinegar
   • 2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon dried oregano
   • 2 cups (8 ounces) yellow or red cherry tomatoes, halved
   • 1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice
   • 1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)
   • 2 carrots (4 ounces), cut into 1/2-inch dice
   • 3 scallions, sliced into 1/2-inch pieces
   • 3 tablespoons coarsely chopped fresh flat-leaf parsley
   • 2 tablespoons shredded fresh basil

   Directions

   1. Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
   2. Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil