Grilled Tofu with Mushroom Pearl Cous Cous.

This dish was motivation for my posting about sharing a home cooked meal with a vegan. I knew I needed to make a pasta or starch that we both could eat and would combine well with tofu for my friend and the roasted pork loin for me.

I decided on Israeli or Pearl cous cous. Combined with crimini mushrooms, carrots, red bell pepper, onion, and garlic, it would work very well with both proteins. Knowing that I couldn't use chicken stock, I decided to make vegetable stock from scratch.

The stock is very easy and so much better than store bought, and far less expensive. I acquired celery, carrots, yellow onions, a leek, some parsnips (unwaxed), and Italian parsley. From my pantry I added bay leaf, 3 cloves of garlic, fresh basil, and several peppercorns. I also had more Brussels sprouts than I would be able to eat before they lost their freshness so in they went. Finally I added a few tbsps. of tomato paste, and salt. Wash but don't peel the veggies and allow them to simmer in a stock pot for at least 90 minutes. This will be the best stock you've used!

For the cous cous I started by softening some chopped onion and garlic in a large skillet. I added some diced red bell pepper, and sliced crimini mushrooms. When the veggies were softened and the mushrooms cooked I added the dry cous cous and sauteed for about 3 minutes stirring constantly. Add the stock (1 1/4 cups to each cup of dry cous cous) and simmer for about 10 minutes and the liquid is absorbed. I finished with a pat of butter and salt and pepper to taste. Really wonderful with the tofu and the pork roast.

Everyone wins!

Sharing a home cooked meal with your vegan deconstructed, sort of.

This evening as usual for Wednesday nights my good friend Michael came over for dinner and to hang out. Its his only time off each week and is the only time we can get together. Another important factor is the Michael's wife and children have lived in India for the last couple of years. He will join them as soon as he can make it happen but in the meantime he really can appreciate a good home cooked meal. I mean to make sure to provide that once a week when possible.

There is one complication. Michael's a vegan. To be clear he does not eat any products that are sourced by the death of any animal. He also does not eat eggs in any form. I of course am a meat eater of the first order and a true egg slut. Michael has been a vegan for more than 20 years for spiritual reasons. He does require that different utensils are used etc. Most of the vegetarians that we encounter are more of the health choice type and have fewer restrictions. Cooking a shared meal with a vegan can be a challenge, but with some thought and preparation both of you can eat satisfying meal.

Planning meal with your vegetarian or vegan can be pretty easy as long as you plan for three basic requirements: coordination of ingredients, cooking space, and time available.

Preparing a meal using ingredients that work together is always important, but never more so than when sharing meal this way. A vegans protein choices are limited and often do not take the form of a separate element. Quinoa is a good example. If both people aren't Quinoa lovers it can be difficult to use. On the other hand dried pasta typically does not contain egg. There is 7 or grams of protein per serving. (based on 2oz dry, or 1/2 cup prepared) This really means that the average person is likely to consume double the serving size. This would be a good coordinated ingredient. The key is to have a base product that will work for both of you. The pasta dish should be thought out to work with a protein for each of you. My favorite way to do this is with tofu for Michael, and fish, pork, poultry, or beef for me. Sometimes I will make potatoes, or cauliflower/parsnip mash. In the end planning a base accompaniment that will work with both proteins is key.
When using tofu I like to use the same seasonings as I'm using on my protein, this seals the deal we both are essentially eating the same meals.

Plan your cooking space. If you are unable to share pans and utensils its import to keep track of the number of burners you have available. Make sure you have enough prep bowls, knives, tasting spoons, etc. Unless you want to washing them over and over again.

Be aware of the time required to prepare everything. Conventional proteins often require longer cooking times, plan accordingly. In situations where utensils and burners are in short supply you may need to plan for considerable extra time to handle the logistics. Making elements well ahead can really help with this.

One more tip. Meat eaters often use chicken stock in many many elements in their cooking. In risotto, with cous cous and other pastas, and in many sauces. I strongly suggest making your own vegetable stock. Store bought veggies stock sucks. Mass produced, it tends to have very little flavor and is only slightly better than using straight water. Making your own is easy worth every minute it takes. Way more flavor and color that will add something valuable to your dishes. Your vegan will notice the difference and you won't miss the chicken broth.

Scallops and Anglioti with Peas and Carrots

I was inspired today I guess! After a couple days under the weather what better than to indulge with some great cooking! The scallops are simply sauteed and seasoned with salt and pepper. The angliotti was made using won ton wrappers and filled with pea and mint puree and some Pecorino Romano. Underneath was some fresh maple carrot puree, garnished with pea shoots. I loved the idea of a new way for peas and carrots to go together!

Wonton skins are an easy way to make ravioli. Just be sure not to overfill them and fold over the edges and seal with water or egg wash. Many people steam these but I have had better luck gently boiling them. About 3-4 minutes does the trick.

The carrot puree couldn't be easier. Just steam the carrots over water with a garlic clove in it. Soften some shallots in butter and place in a food processor with the carrots and begin processing. Slowly add some olive oil (use the good stuff) and drizzle in some chicken stock and finally some pure maple syrup. This will emulsify the carrots and allow your mixture to become smooth. Salt and pepper to taste!

Oven Baked Fish and Chips

On Saturday we were casting about trying to figure out what to make for dinner. We had just picked up some great fresh corn, but everything else was already on hand. Fish and chips sounded good and this was my take on the classic.

I used Steelhead Trout but you could use just about any firm fish for this recipe. The fish is quite simple just cut into strips, salt and pepper the pieces, dredge in flour, then egg, then bread crumbs or corn flakes. Place on a sheet pan coated with cooking spray and into the oven at 425 d for 10-12 minutes until coating has browned.

For the potatoes I used reds cut into slices tossed in a little olive oil, salt, pepper, and paprika then into the oven for 15-20 minutes until browned and crisp.

To accompany we made a succotash of french beans, tiny colored bell peppers, fresh corn cut from the cob, and onion. Blanch the corn and beans. Cut the beans into small pieces and the corn from the cob. Saute the vegetables in butter until cooked but firm.

For dipping we prepared a lemon, caper, and shallot tartar sauce.

Pretty low fuss, great tasting fish and chips. Very low fat! You'll like this one!