Vegan Week - Day 2

Ramen with carrots, mushrooms, pea pods, broccoli, red and green onions, some chile garlic sauce, and toasted peanuts and sesame seeds.

Well, another day as a vegan!

I still don't like the almond milk coffee creamer, though it was a bit more tolerable this morning. So, while I was at the grocery store to get supplies for tomorrow's photo shoot (for next Tuesday's lead story on the Food page), I looked for coconut milk creamer but couldn't find it; I settled for a soy milk creamer, which I don't have a lot of hope for. But it's not good to start the day with bad coffee ... bleah! This is a work in progress ... or an opportunity for an entrepreneur.

Applesauce muffins and a banana.

For breakfast, I had a banana and an applesauce muffin. Craig had tried one of the muffins yesterday, before leaving, and even said he liked it ... wow! Instead of an egg for protein and structure, I used 1/4 cup silken tofu. The muffins baked up beautifully ... :)

Now, tofu, to my mind, is not food. I've tried marinating it, searing it, chopping it, tasting it in various Asian restaurants, and virtually every other means of dealing with it. And you know what it tastes like? Vomit. Truly. No matter what, unless I simply bury it under chocolate or peanut butter or cinnamon or some other strong flavor. But tofu works perfectly as an egg replacement in baked goods - let's celebrate that, and not employ it for any of its lesser uses. (Your amusement du jour: Craig actually likes tofu! What is it with his taste buds?!?!?)

Fennel Slaw and French fries.

Like yesterday, lunch included a salad: Fennel Slaw, which is one of my very favorites. Lots of crispness and crunchiness, with just a hint of that famous (infamous?) licorice/anise flavor. Because I had prep work to do for tomorrow's photos, I didn't feel like chopping or stirring or sautéing or anything that required much involvement on my part. So I just made a very simple accompaniment for the slaw: a handful of extra-crispy french fries, sprinkled with a touch of salt and an equal touch of Old Bay seasoning.

(Aside: I want some credit for doing a non-vegan photo shoot tomorrow! I could've given y'all tofu, wheatgrass, and other such fare, rather than the omnivore fest that will be of greater interest. As Spock says, "The needs of the many outweigh the needs of the few, or the one." Even if the one is the one who has to prepare the food.)

Then, after eating the fennel and cabbage and onions, I did my breath - and, thus, the pussycats - a favor and ate a few of the generic mint faux-reos which may be my new favorite junk food. (They're double-stuffed, which is gross and excessive in traditional Oreos, but is perfect for the ones with the minty filling!)

On a chilly, dreary, rainy, snowy, icy "March comes in like a lion" evening, a nice hot dinner was the perfect comfort. Ramen. A huge bowl of it, loaded with carrots, mushrooms, pea pods, broccoli, red and green onions, some chile garlic sauce, and toasted peanuts and sesame seeds.

And there will likely be more faux-reos in my future, this evening ... :)


Applesauce Muffins

1 cup unsweetened applesauce
1/8 cup silken tofu
1/2 cup vanilla almond milk
3/4 cup flour
1/2 cup whole wheat flour
Pinch of kosher salt
1/8 cup brown sugar
1 teaspoon + 1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon aluminum-free baking powder
1 tablespoon ground flax seed
1/3 cup chopped walnuts
2 tablespoons sugar

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

In a large mixing bowl, whisk together applesauce, tofu, and almond milk until smooth. Add flours, salt, brown sugar, 1 teaspoon cinnamon, nutmeg, baking powder, flax seed, and walnuts. Stir until combined.

Divide batter among the lined muffin cups. Stir together sugar and remaining 1/8 teaspoon cinnamon; sprinkle over muffins, then bake for 20 to 25 minutes until muffins feel set when lightly pressed and a toothpick inserted into the center comes out clean.

Yield: 12 muffins
Source: Mary Bilyeu


Fennel Slaw

1 small fennel bulb
4 cups shredded green cabbage
1/2 small red onion, halved, sliced thin
1 teaspoon sugar
4 teaspoons red wine vinegar
2 tablespoons oil
Pinch of kosher salt
Generous pinch of freshly ground black pepper

Trim stalks, fronds, and root end from the fennel. Slice remaining bulb in half, then slice thin; place into a large mixing bowl along with the cabbage and onion.

Combine sugar, vinegar, oil, salt, and pepper; pour over vegetables and mix. Let rest for 30 minutes or, preferably, several hours for the flavors to blend.

Yield: 8 servings
Source: Mary Bilyeu


Vegetable and Peanut Ramen

1 teaspoon sesame oil
Few mushrooms, sliced
Few pea pods
1 thin slice red onion, halved
Few broccoli florets
1 small carrot, peeled, sliced thin
1 small stalk of celery, sliced thin
1 large scallion, root end trimmed, sliced thin
Vegetable broth
2 tablespoons peanut sauce
1/2 teaspoon chile garlic sauce
1/2 tablespoon soy sauce
1 package ramen noodles, seasoning packet discarded
1 teaspoon toasted sesame seeds
Handful of chopped peanuts, toasted

In a medium saucepan, heat the oil over medium-high heat; add mushrooms and sauté briefly. Add pea pods, red onion, broccoli, carrot, celery, and white part of scallion; cook for 1 minute. Pour in broth to cover vegetables by 1 inch. Stir in sauces and add noodles. Bring to a boil and cook 3 minutes, until noodles are just done.

Pour everything into a deep bowl and sprinkle with sesame seeds, peanuts, and green parts of the scallion.

Yield: 1 generous serving.
Source: Mary Bilyeu.

BBQ Pork Sandwich with Fennel and Onion

I found a pork loin on sale at the grocery store recently, so I simply had to buy it.  I had no idea what I'd make with it, since I hadn't anticipated blundering into such a great deal.  But when one is granted a moment of serendipity, one simply follows along.

The next morning, I cut the roast into 4 portions and seasoned it simply before placing the pieces into my crockpot.  Then I peered into the refrigerator and concocted a sauce for it to linger in throughout the day.  I love crockpots - you come home from work, dinner is ready and waiting, and the house smells amazing as though someone has been cooking all day just for you.

The pork became tender and fragrant, practically dissolving into shreds.  I had many ideas for ways to enjoy it, but was so enticed by temptation that I didn't want to spend a lot of time preparing anything.  I gave very serious consideration to simply standing over the crockpot with a fork, but decided that this was a tad too bachelor-like to suit me.  I'm kinda prissy: I like little details like wine glasses and cloth napkins.

So I simply sauteed some fennel (I'm still on a mission to get others to like it as much as I do!) and red onion - crunchy complements to the tender pork.  A little drizzle of barbecue sauce, and a quick, hearty and delicious dinner was ready!

Saveur is seeking nominees for its 2012 Best Food Blog Awards.  If you know of anyone to nominate in one of the numerous categories, click on this link to submit your favorites ... ;)



BBQ Pork Sandwich with Fennel and Onion

2 tablespoons extra-virgin olive oil
1 large head fennel, stems trimmed, halved, sliced thin
1 large red onion, halved, sliced thin
1/2 teaspoon kosher salt
generous sprinkling of freshly ground black pepper
4 whole wheat sandwich rolls
3 cups shredded barbecue pork (see recipe below or pre-purchased)
1/3 cup barbecue sauce

Heat the oil in a large skillet over medium heat.  Add the fennel, onion, salt and pepper; saute for 10 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.

Place the bottoms of each roll onto 4 plates.  Divide the vegetable mixture among the rolls, and divide the pork among them as well, placing it on top of the vegetables.  Drizzle the pork with barbecue sauce, then cover with the tops of the rolls.

Serve immediately.  Makes 4 sandwiches.

Crockpot Pork Loin

1 4-pound pork loin roast, cut into 4 pieces
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup barbecue sauce
1 tablespoon teriyaki sauce
1 tablespoon white wine
juice of 1 small orange
1 teaspoon harissa or other hot sauce

Season the pork with the salt, pepper, onion powder, and garlic powder.  Place 2 pieces into the crockpot.  Combine the remaining ingredients and pour half of the sauce over the pork.  Place the remaining pork into the crockpot and pour the rest of the sauce over it.  Cover and cook on "low" for a minimum of 8 hours.  Shred the meat with a fork, stirring to incorporate the liquid.

Cabbage and Fennel Slaw

I bought an adorable baseball-sized cabbage recently at a farmers' market, as well as some lovely purple scallions. The vendor I spoke with told me she'd made stuffed cabbage rolls the day before, which I adore (and haven't made in ages). But I didn't need any recommendations or ideas, because I already knew what I would make with my purchase: cole slaw.

Most people are very particular about their cole slaw, and most seem to prefer the creamy variety. I am happy to eat large quantities of that; but if given a choice, I'd rather this simple, vinegary variety. It's light, and it has no mayonnaise which would spoil if taken to a picnic or a barbecue.

Those who have lived in the Detroit area for long enough (like lil' ol' moi, who moved here in August, 1978) remember the Susie Q restaurant that used to be on Woodward north of 12 Mile. They were noted for their fish and chips, and also for their cole slaw which featured a vinegar-based, rather than a creamy, dressing.

I remember loving it immediately upon tasting it, and my friend Michele also has excellent memories of it. She even agreed, upon trying this slaw once, that it wasn't exactly the same but was remarkably close to the Susie Q's version. And I wasn't even trying to replicate the recipe! It was just bashert [bah-SHAYRT]: "destiny," in Hebrew.

If you remember the Susie Q and want to indulge in a taste memory; or if you just want a great salad to accompany virtually any main dish, this is the recipe you want to make with your farmers' market or garden bounty. It's not too tart, and the flavors are bright and refreshing. It's an ideal summery side dish!



Cabbage and Fennel Slaw

1 small cabbage (the size of a baseball)
3 large scallions (purple, if possible)
1 small head fennel, fronds removed
1/8 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon sugar

Cut cabbage in half and cut out the core; slice very thinly across the core, and place the slices into a large mixing bowl.

Trim half of the green ends of the scallions, and chop very thin; add to the cabbage.

Cut the fennel in half vertically, then slice each half very thinly; add to the cabbage.

Combine the oil, vinegar, salt, pepper and sugar; mix thoroughly, then pour over the cabbage. Stir to coat the cabbage with the dressing, place into a covered storage container and refrigerate for at least one hour (the longer, the better).

Pasta "Rags" with Fennel, Mushrooms and Spinach

This, if I may say so myself, was an absolutely stellar meal! I would have devoured the entire thing in one sitting, except that I really wanted to be able to savor leftovers at work the next day ... thus, restraint and patience were required.

Pasta "rags" are merely broken pieces of lasagna noodles -- a thrifty way to use up scraps rather than having them go to waste. I didn't happen to have any crumbled bits, so I simply broke them up myself specifically for this dish.

Now, I know that telling someone you're serving "rags" is hardly enticing! So let's call it by its Italian name; the Italians and the French ... man, they can make anything sound good, can't they???

Okay, here goes: Stracci di Pasta con Finocchio, i Funghi e Gli Spinaci. And this is how it's pronounced: [STRAH-chee dee PAHS-tuh kohn feen-OH-kyoh ee FOON-ghee ay lyee speen-AH-chee]

Trust me -- as convoluted as that looks, it is a gorgeous thing when said properly! But I make no claims to being able to say it well myself; I can say it, but not like an Italian can. So let's just shorten it to "Stracci di Pasta" and make it easier on ourselves!

Anyway, this dish came about because I had a fennel bulb, 3 mushrooms, and a handful of Farmers' Market spinach to use up before they rotted ... and you know how quickly these things can turn on a girl. Amazing how the whole can so fabulously exceed the sum of the parts!

Listen to some gorgeous melodramatic Italian opera while you're cooking, and then enjoy your dinner with a lovely glass of wine. You, too, can feel transported to Italy by the vibrant and seductive flavors of this dish ....

Stracci di Pasta con Finocchio, i Funghi e Gli Spinaci

6 whole wheat lasagna noodles, broken into 2" pieces
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 large garlic clove, minced
1 small fennel bulb, stalks removed, halved, sliced thin
3 white mushrooms, halved, sliced
2 cups chopped spinach leaves
1/4 cup pesto
parmesan cheese, for serving

Cook lasagna noodles according to package directions. Drain.

Meanwhile, heat oil, red pepper flakes, and garlic in a medium skillet over medium heat. Add fennel and cook for 5 minutes, stirring occasionally, until fennel softens. Add mushrooms and cook for 5 minutes, stirring occasionally, until slightly golden. Add spinach and cook just until wilted.

Add pesto to drained lasagna noodles and stir to coat well, then stir in vegetables. Serve immediately, topped with parmesan cheese.

Serves 2 generously.

Makin' It Up As I Go Along

I'd planned to make Red Beans 'n' Rice for dinner on Monday night, after Tom picked me up at work and we ran a couple of errands. I don't make the long, slow, authentic version famous in New Orleans; I make a quickie version that would horrify anyone from Louisiana before they even bothered to taste it to see that it's really good.

But Tom was getting over the flu and still not feeling his best that afternoon, and we almost never (Chinese or Indian restaurants being the sole exceptions) eat anything but brown rice. Add some high-fiber beans and some Cajun spices to that mix, and it was likely going to be a bit rough for a recovering stomach. So we switched gears on our way to Trader Joe's.

We bought some chicken sausages flavored with Fontina cheese and spinach. We found fennel -- one of my very favorite foods! -- at the ludicrous and almost suspicious (can this really be right???) price of $2.49 for 2 bulbs. We had a gigantic bag of spinach at home, as well as pesto and parmesan and my new bottle of lemon balsamic vinegar.

And so, we made ourselves an Italian-influenced stir fry.

My parents had given Tom a mandoline for Christmas. Yeah, I know everyone thinks it was for lil' ol' me, and that they just put his name on it as a means of giving me one more goodie but kinda sorta acknowledging his existence. Uh uh. I am terrified of the thing, and have sworn I would never use one; I am a notorious klutz, and even bear a scar on my left index finger from having sliced myself (and received 4 stitches afterwards) while trimming the ends off sunflowers. I know perfectly well -- and Jeremy will corroborate this for you readily, just ask him -- that I would lose a fingertip if I ever dared to use a mandoline.

But Tom has wanted to play with one for a long time, to make salads and cole slaw and possibly even homemade potato chips. And this was his first chance to use it.

Once the beautifully thin slices of fennel were ready with virtually no effort, Tom proceeded to slice an onion for me as well. (I almost wished we'd been making a layered salad, because he had so much fun with his new toy!) I then sauteed the vegetables, browned the sausage, tossed in some spinach, and combined the pesto and some vinegar and a bit of water to make a sauce. 10 minutes after we started the process, our stir fry was ready to be served over brown rice, topped with some shreds of parmesan.

And dinner, quite frankly, was amazing! A little pinch of red pepper flakes wouldn't hurt it the next time we make it (and there will absolutely be a next time!), and you could certainly use white wine instead of plain ol' water. The fennel and onion had been sliced so thinly that they caramelized readily in the skillet and were almost sweet. The sausage had an excellent flavor, and there was abundant nutrition in the lean meat and the hefty dose of vegetables and the whole grain support system for it all. Truly, it was a delicious meal ... and all on a whim!

Here is the recipe written with accommodations, since I know that not everyone has access to some of the more exotic ingredients I am very fortunate to have. The stir-fry would also be excellent served over pasta, or even as the filling for a sub with cheese melted over it ... sigh ....

Italian Sausage Stir-Fry

2 tablespoons extra-virgin olive oil
1 small fennel bulb, halved and sliced very thin
1 small onion, halved and sliced very thin
2 links pre-cooked Italian sausage, sliced thin
3/4 teaspoon kosher salt
3/4 teaspoon Italian seasoning
2 tablespoons pesto
1 tablespoon balsamic vinegar
1/2 cup water or white wine
2 huge handsful fresh spinach, torn
brown rice or pasta, for serving
parmesan, for serving

Heat oil in a large skillet over medium heat. Add fennel and onion, and cook until softened and starting to turn golden.



Add sausage and cook until lightly browned. Sprinkle with salt and Italian seasoning.

Combine pesto, vinegar and water; pour into skillet and stir to combine. Cook for 1 minute as sauce bubbles.


Add spinach and cook until wilted. Serve over rice or pasta.

Serves 2 generously.

A Fabulous French Feast for Friday

Love the alliteration in that title! Sometimes it takes so little to make me happy ... :)

And aside from amusing myself while titling this post, another thing that makes me happy -- as we all know! -- is cooking ... and especially cooking a new recipe with Tom and having it turn out amazingly. Having new ingredients to play with, too -- like the divine Savory Spice Shop's Tarragon Shallot Citrus Seasoning I won from my blogging friend Karen's recent giveaway on Eat Drink Wash Up -- only adds to the fun!

This luscious chicken dish, from Joan Nathan's Quiches, Kugels and Couscous: My Search for Jewish Cooking in France, is utterly seductive. From the moment the fragrant garlic and fennel start to cook in the pan, through the torturous time that the meal's aroma tantalizes you from the oven, this dinner will sing a Siren song until you can finally taste a tender portion of it and just go "Mmmmmmm ...."

We served it with roasted potatoes, which we cooked in a separate pan. But by all means, feel free to take Tom's suggestion to just throw the potatoes in with the fennel under the chicken, and give yourself one less dish to wash.


Friday Night Chicken Provençal with Fennel and Garlic

1/4 cup oil
2 fennel bulbs
1 large head garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon citrus seasoning blend
4 large skinless, boneless chicken breasts
2 tablespoons butter
1-1/2 cups chicken stock (the original recipe calls for white wine)

Preheat the oven to 375 F.

Remove the stalks from the fennel, reserving and chopping a handful of the fronds. Cut the bulbs into quarters.


In a large skillet, heat the oil; saute the garlic for 1 minute over medium heat, then add the fennel. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and the citrus seasoning; cook, turning occasionally, for 30 minutes until the fennel is softened and caramelized.



Place the fennel and garlic into a greased 11" x 7" baking dish, and sprinkle with the reserved fronds.

Sprinkle the remaining salt and pepper onto the chicken. In the same skillet that you cooked the fennel in, brown the chicken for 5 minutes per side; place the chicken over the fennel.

Bring the butter and stock to a boil in the same skillet (why wash extra dishes???), and cook until reduced by half; pour over the chicken.



Cover the baking dish with foil and cook for 45 minutes until the chicken is tender.

Serves 4-6.