Three Mushroom Sachets#Perfect Day

 

During the month of December, I was fortunate enough to participate in an exclusive trial of a revolutionary new product to the food world, Animal Free Cream Cheese.  I know it sounds bizarre, but the creators at Perfect Day did just that, creating a smooth, creamy, flavorful and versatile product, suitable for replacing a traditional animal based cream cheese in virtually any recipe.  Using a process of fermentation, scientists were able to isolate the milk protein and extract it, serving as the building blocks for the creation of this imaginative and quite genius spread.  

Through the resourcefulness of Chef's Roll, an industry leading hub for Chefs, both at home and professional, restaurant employees, restaurateurs, foodies, small businesses, Culinarians and the like, plus a bevy of sponsors with amazing products.  I was selected as one of only 100 chefs to participate in the opportunity to develop recipes in two categories for this soon to be trending food item.  Many thanks to both for a key ingredient and inspiration for this featured recipe, Vegan Three Mushroom Sachets.  

I wanted to showcase this wonderful animal free cream cheese with a recipe that would not hide its delicious taste and texture.  After a bit of research, I found inspiration in the Middle Eastern Borek, which is a pastry filled with either meats, cheeses or a sweet filling.  Phyllo dough is used, which is naturally Vegan and that was certainly an attribute to the dish as a whole.  I chose to create these almost hand pie- like pouches, filled with Perfect Day Animal Free Cream Cheese and meaty, earthy mushrooms, three types actually; Baby Bella, Button (8 oz. each) and the piece de resistance of the three, Black Morels, (5 small or about 2 oz.) which I personally foraged, dehydrated and stored from an anomaly of a season past.  I foraged almost 200 in one area!! This was especially satisfying, since I'd only collected 3 from the wild, before this moist and cool, late March mid morning.  Procurement of the Morels is a story for another day, so I must dial back my ADHD to the experience at hand haha, you can read about it here anytime though, just search Morels and Foraging on my page for stories and the recipes they inspired! 

I started this featured recipe by gently cooking about 2 tbsp. minced yellow onion and pressed, minced garlic, 2 cloves, until soft and translucent., about 6 minutes.    I used a plant butter for this part.  After sauteing the thinly sliced mushrooms in a bit of roasted Walnut oil with a tad of extra virgin olive oil, I de-glazed with a small portion of the mushroom water from re-hydrating the Morels, about 1/4 c. and cooked out the excess moisture.  I combined them with the chiffonade of fresh sage and mint, about 1 tsp. sage and 1/2 tsp. mint.  I added 1/4 c. nutritional yeast for body and flavor reminiscent to that of Aged Parmesan.  I then folded the veggie blends into the AF cream cheese. SPST (Salt and Pepper to Suit Taste).  I used Himalayan Pink Salt, fine grain, for lots of beneficial trace minerals and harmonious balance with the mushrooms.

Additionally, you can elevate the filling even more by using a counter top smoker and smoking the cheese blend before placing the filling in the pastry.  I used double sheets of the Phyllo dough to make the sachets, placing 2 tbsp. portions in the center and folding over to the ends, and then folding the outer sleeves under the filled portions.  I brushed them with plant butter, during and after.  Bake the sachets on parchment paper lined baking sheet for about 25 minutes in a 375* convection oven until golden.

  

Vegan Three 'Shroom Sachets with Perfect Day

Delicious warm or at room temperature.  Makes 10 sachets or you can reduce the portions to about 1 tsp. each and make appetizer servings.  

This dish is just perfect as is or as a vegan main course alongside a nice gourmet greens salad with cranberries and roasted pecans.  Additionally, the appetizer portions will go well at ANY social, dinner or occasion where food and wine is involved, even the strict carnivores can appreciate this dish.   My tasters approved unanimously, myself included.

Flaky, Delicious, Hearty and Vegan with Perfect Day AF Cream Cheese

Triple Cheese Burger: Muenster, American and Pepper Jack

There's a great burger waiting around virtually every corner and summertime is the perfect time for burger recipes worth the effort and here is one for the books.  The awesome part about this Triple Cheese burger is that it's completely meatless and is rocking two whole portobellos with a Beyond Meat® Burger sandwiched in between three slices of cheese, all bringing different elements of deliciousness to the table.  

I am rather fond of the Beyond Meat Beyond Burger™ for many reasons.  I like the option of meatless and less meat days and this burger fits the bill for a great fill in.  I won't say substitute, because this meat option stands on its own, full of flavor and fantastic texture. They are composed of pea proteins and a welcome smokiness, they even give the appearance of a burger cooked medium well. They are a bit expensive for a crowd, so using all mushrooms would rock too.  I've swapped it in on my pickiest girl, Genesis, and it went over very well. She didn't comment, one way or the other, but she ate it and afterwards said that she enjoyed it.  Although the results were not the same the second time around, I announced it before I served it and the girls were like "Mom, we're not Vegans". I expressed to them that I wasn't trying to turn them into Vegans, as much as I was trying to show them that there are plant based meat alternatives and that we can have plant based meal days as well as an omnivorous diet respectively, Bettertarians, consciously making adjustments towards better choices, decisions and health. 

Executing this recipe is breeze and you can dress it up or down any way you choose.  I used some gourmet greens I had on hand from another recipe, but you can use iceberg, bringing fresh crunch.  The portobellos are to me, best cooked on a grill pan, easily allowing excess moisture to escape.  The Beyond burger will take approximately the same time, so all you'll need to decide is what three cheeses you want to use, or not, of course it's up to you.  

This is certainly an indulgent burger, but not guilt ridden. It's easily 1/2 to 3/4  fewer calories and fat, than a full on triple meat and cheese burger, you're welcome.  Make your next meal POP with some delicious and nutritious alternatives to your meaty meals, you may be surprised at how great they taste. Now if you really want to get the crowd going, throw in some BACON! That usually wins over the last leary souls, afraid to think outside the box, the fast food box, that is.  

Recipe:

Portobello mushrooms, large, trimmed wiped clean

Liquid Aminos, optional

Beyond Meat™ Burgers, they come in packs of 2 and 4

3 types cheese, I chose one mild, melty and stretchy, one traditional and one with spicy kick 

Burger Fixins (lettuce, tomato, pickles, onions, mayo, ketchup and mustard), as desired

Hamburger Buns

SPST (Salt and Pepper to Suit Taste)

Olive oil for drizzling

Directions:

Marinate the Portobellos(2) in 2 tsp. Liquid Aminos for 15 minutes, then drain and pat dry.

Brush mushrooms and Beyond burger with olive oil and place on hot grill or grill pan.

Start the mushrooms on the flat side.

Once mushrooms start to release their water, It's time to flip, about 5 minutes.

SPST, both burgers and shrooms.

While the proteins cook, prep the rest of the burger.

Lightly grill or toast the buns, drizzled with olive or a smear of plant butter, optional

Add cheeses during the last 2 minutes. 

Assemble burgers and make some memories! 

See and Slay: Italian Style Beef Short Ribs w/ Parmesan Cheddar Mash

The cool weather days at the cabin made for a deliciously decadent comfort food recipe.  I found some short ribs at the local grocer for a virtual steal and grabbed them up, just in case the opportunity arose for some soulful and hearty mealtime.  If the chance would not have presented itself, they simply would have been frozen and transported back home to our freezer there.  The temperatures at the lake plummeted around Tuesday, bringing cold, overcast and pain filled days, as my RA would not be still and all my rebuilt parts reminded me that it was only around 50*F out, even cooler in the wake of dawn.  So much so, that my hands felt like ice and were prickly when I came inside from having coffee on the deck.  Not really what I had mind for summer vacation initially, but every day is a good on vacation, right? I had some fresh herbs on hand and some fire roasted tomatoes and wine, plus the usual aromatics like onion and garlic, so I went forth and created this recipe, full of warm flavors and depth, comforting and soothing to my stomach and bones.  

The twins came over the next day, and I was able to share with them also, my brother in law too.  This made an awesome impromptu elevated lunch and I felt like the 'Belle of the Ball', with no leg work other than a masterful reheat and thoughtful service.  I hope you enjoy this recipe as much as my older sisters and I did.  My tween and teen were somewhat passé on the whole deal, but they did try it and liked it well enough.  This is 'grown folks food' I later went on to say, you guys wouldn't understand' and with a jovial laugh, I then proceeded to plan a more teen and tween friendly dish to accommodate the 'youngins', Bronwyn's Omurice.  

Recipe:

3 lbs. beef short ribs, bone in

1 medium yellow onion, chopped

2 green onions, trimmed and sliced, green and white parts

3 cloves garlic, smashed 

3 sprigs fresh thyme

1 sprig fresh rosemary

2 c. beef stock

1 cup full bodied red wine, I used a 2016 Malbec

1 15 oz. can diced fire roasted tomatoes with juices

1/4 c. fresh parsley, rough chopped plus more for garnish

2 tbs. butter, unsalted

1 tsp. Italian seasoning mixed with 2 tbs. ap flour

Olive oil for drizzling

AP flour

SPST (Salt and Pepper to Suit Taste)

In a heavy bottomed pan over medium high heat, drizzled with olive oil, a pat of the butter and the smashed garlic.

 Brown short ribs that have been SPST.

Brown in batches, as not to crowd pan, add the second pat of butter for additional batches.

After final batches browned, toss in fresh herbs and onions.

Cook to for several minutes until fragrant.

Transfer to a medium sized heavy bottomed saucepan and add stock and wine.

Bring up to a boil, for about 3 minutes to burn off alcohol, then reduce heat to medium and add tomatoes .

Simmer , covered for about 4 to 5 hours or until ribs are tender and ready to fall off bone and liquid is reduced.

Make a slurry with 2 tbsp. flour and 1 tsp. Italian seasoning and remove pot from heat and stir in.

Put back onto heat and simmer for an additional 5 minutes or until slightly thickened.

Adjust seasonings as necessary.  

Makes 6 to 8 servings.

Parmesan Cheddar Mash

3 lbs. russet potatoes, cooked

1/4 c. 2 % milk

1/2 c. grated Parmesan cheese

1/4 c. shredded Sharp Cheddar

2 tbs. butter, unsalted

Olive oil for drizzling

SPST

Mash hot potatoes in a medium bowl, add milk, butter and cheeses.  Blend into rusticly smooth mash . Drizzle with olive oil and scallop the top for an interesting presentation.

Makes about 8 servings.

Vegetable Primavera Frittatta

There's nothing like a nice hearty dish to help you use up some of the ingredients in your crisper  and other on hand staples and Spring into Spring!  This frittata is  perfect for that.  Packed  with vegetable brightness and flavors, this budget friendly recipe screams summer veggie lovin' and 'have brunch, will travel'.   The natural sweetness of the peppers, onions and carrots really shine through and there's plenty to go around and for seconds. The vegetables may be roughly chopped, but similar in size for evenly cooking.  By the time  it is finished, they will all be tender and full of baked goodness, but with good texture.  Revisions can be a snap and  personal substitutions make it your own.
Perfect for a Vegan or Vegetarian spread but also  just a regular meatless, delicious meal.  This dish is a great way to eat the rainbow and may be served at room temperature. Brunch or Lunch, dinner and even breakfast is only a few steps away.  Simple buttered toast points make for a creamy and fantastic accompaniment.
An important thing to remember during this time is to arm ourselves inside and out, by making sure we consume as many immune system boosting and vitamin rich substances to help our bodies stay up for the upcoming challenges.
Eating the Rainbow should be our priority.  Much of what's occurring now is out of our control, but some things, we can take charge of. We like options, at least I do, why not go ahead and start something before it's mandated by our bodies to do so.  Priming our immune system and arming it with what's needed to potentially take a beating and keep pushing us through, is a part of our responsibility as proactive citizens joining the fight to save ourselves.

 By now, many of us are participating in "social distancing" and some self isolation.  Keep up the good work.  Now is a good time to try this recipe.  It will help sustain you and boost your mood.  Vitamins and minerals are cool like that.

Recipe:
Blend of like sized chopped veggies from crisper, I used about 6 cups
1 c. Colby Jack Cheese, shredded
2 cloves garlic, pressed or finely minced
10 eggs, slightly beaten
1/4 c. heavy cream or evaporated milk
Dash of Sriracha or favorite hot sauce
SPST ( Salt and Pepper to Suite Taste)
Olive oil for drizzling
Preheat oven to 375*F.
In an oven safe saucepan, over medium high heat, drizzle with 2 to 3 turns of the pan of olive oil.
Add veggies and cook for several minutes until fragrant.
Add garlic.
SPST.
Pour eggs beaten with milk and hot sauce , seasoned , over veggies and sprinkle with cheese.
Cover with foil and bake until set, about 40 minutes.
Remove foil for the last 5 minutes of cooking to get top golden.
Let stand for 10 minutes before serving.
Serves 8 to 10.

That's Just 'Souper', Creamy Roasted Pumpkin Sage Soup for the Soul

It's Fall and the weather is finally starting to realize it.  This summer past has been a scorcher, the hottest on record as a matter of fact.  The leaves have long reflected change, partly because of the drought, their colors mottled with striations of yellows, limes and browns.  They present crunchy underfoot, falling in the day's cool sunlight, their last hoorah!  Fall, sweet Fall, welcome. You bring my birthday, and the things I love most about the seasons; chilly crisp air, sweet, warming baking smells and spices...my favorite time of year.  Better late than never, am I right? 

A friend inquired about what I could do with a pumpkin, dropped during decorating, but viable. She utilized the seeds inside by roasting and seasoning.  The following recipe is what I did with the pumpkin meat, after roasting it off for approximately 40 minutes, drizzled with olive oil and lightly sprinkled with kosher salt. My friend was pleased with results and so was my family of tasters.  I served this with everything bagels, toasted and smeared with some Plant Butter, Coconut, it's delicious. I've also tried the Almond Plant Butter and it's Ahhhmazing too! Bettertarian by design.
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The following recipe will help kick Autumn into full swing. Unlike some of the traditional Pumpkin soups, this one isn't the type to stick to your spoon like ice cream, it is a thinner, broth based soup with a small amount of milk.  Of course you can adjust as desired, by adding less broth or milk, but I find this way most pleasing.  The thicker ones are to me like baby food from the jar, delicious I'm sure, but just not my favorite. Alas, you can decide for yourself and enjoy the delicious results.


Recipe:
4 cups Roasted Pumpkin*
5 cups chicken or veggie stock
3 tbsp. yellow onion, diced
2 tbs. Vermont cultured butter or other butter, plant or animal based
2/3 c. milk, I used 2%
1 1/2 to 2 tbs. Extra Virgin Olive Oil
5 Sage leaves
SPST (Salt and Pepper to Suit Taste)
Immersion Blender, optional but Optimal

In a medium heavy bottomed saucepan, heat to medium high and drizzle with olive oil.
Add butter, then onions and cook until translucent and fragrant, stirring often, about 3 minutes.
Add stock and pumpkin and use immersion blender to combine and smooth.
If you don't have one, you can press the pumpkin through a sieve before adding to pot and that will aid in creating a creamy, but not thick texture.
Check Seasonings and SPST.
Reduce heat to medium and simmer for several minutes.
Stir in chiffonade of Sage.
Remove from heat and stir in milk.
Place back on burner and simmer for several more minutes, taking care not to let boil.
Serve with toast, crackers or everything bagels.  Great as is.
Serves 6 to 8.

*Note:  I used the regular carving type pumpkin for this recipe, the sugar pumpkin or 'pie pumpkin' featured above is for decoration and other uses, including but not limited to pies, baking vessels, serving bowls, etc...

No Bake, Walking Cheesecakes

Cheesecake is one of those desserts you just can't go wrong with when looking to satisfy your sweet tooth.
Sometimes, we shy away from treats like this, thwarting the urge to overindulge.  With this quick and easy recipe, portion control is literally in the palm of your hand.  There are a couple of ways I made this recipe, the one below is the quickest, but also very gratifying.
An added plus of this recipe is a dramatic cut of fat and calories, by using a cake cup, instead of a traditional graham cracker and butter crust and the amount of filling that goes into the cup.  This is a part of a movement I refer to as "Bettertarian Cuisine".  We'll go further into detail on what Bettertarian Cuisine is in future posts, so let's get back to this gem of a dessert.  This was quite popular with my tween age girls. Kids respond more positively to food that they've had a part in preparing!
You can have a Walking Cheesecake Bar by offering a variety of toppings like strawberry, blueberry, caramel, fresh berries , candied walnuts,etc... and let each person customize their cheesecake to fit their needs. More cherries? no problem, no cherries? piece of cake, the possibilities are many fold and guaranteed to be just right. Creamy, light, crunchy and satisfying all at once.  Easy, Elevated and Delish!

Instructions:
Boxed no bake cheesecake mix
Pie filling of choice, chilled
Cake cups
Pastry bag, or resealable bag with corner snipped

Prepare the cheesecake mix according to directions on box and place in piping vessel of choice.
Chill for 2 hours.
When ready, pour graham cracker crust crumbs into a small bowl.
Dip cone rim into a small bowl of milk, water or melted butter, then dip into graham cracker crumbs.
Pipe the filling into cone to desired height and garnish with topping of choice.
These treats are made to order, so there's no waste and less waist! ;)
Enjoy.

French Onion Bread Bowl w/ Fresh Dill and Cheddar

A fast and simple way I like to dress up the normal menu is by using a loaf of herbed bread as a bowl.  In just a few simple steps, your friends and family will be impressed and you can be the 'Belle' or 'Ben' of the ball(game that is!) or your next gathering.  This recipe shows a french onion dip, but you may fill it with whatever your heart desires. Add some fresh herbs and a sprinkle of cheese/cheeses or even toasted bread crumbs from the center of the loaf, for added flavor and texture. Cater the size bread needed, to the amount of filling you will have or use smaller bread vessels to spread around the table. Day old or more bread would be easier to cut and manipulate.  Easy, Elevated and Delish. 
Instructions:
A loaf of French Bread of choice
A small paring knife
Your favorite dip, store bought or homemade
Fresh Herbs
Cheese, optional

Using the paring knife, cut out center of bread to about 1 inch from the edge, lengthwise, about 1/2 inch the other way.
Hollow out bread roughly 1 inch to 1 1/2 inches into the loaf.
Fill with dip of choice.
Garnish as desired.
Serve with crudites, assorted chips,(bagel, pita) etc.