Sunday, June 22, 2014

Fresh Vegetable Tofu Scramble Collard Green Burrito

My CSA has started, yay!  Surveying today's haul: it's kohlrabi, red leaf amaranth, peas, spring onions, collard greens, fruit share is strawberries, and I got crimini and shitake mushrooms as add on extras.

I'm determined to plan better to get the most out of the veggies.  I start by looking at what I won't use and see if I can juice it.  Starting with the peas.  I shelled them -  It took about a half hour while I rewatched the inspiring documentary Fat, Sick, and Nearly Dead (Watch it for Free!) - and I'm going to juice the pods.  Not sure how it will work out, but there seems to be a good deal of water in them.

I'm trying to think more raw, but sometimes when I'm hungry, raw just sounds not-so-appealing.  So I took a raw trick - collard green wrapper - and stuffed it with my cooked veggie and tofu scramble.

I sautéed a sliced spring onion and one chopped shitake in annato oil, then added a handful of chopped amaranth and about a 1/3 cup of crumbled tofu with some turmeric and taco seasoning.  I put one collard green leaf on top of the scramble in the pan, then topped with a lid and turned off the heat and left it for about a minute.  This softens it up, but it still holds together so the filling doesn't leak through when you roll it up like a burrito and eat it.  I then topped it with a radish pico de gallo (from my Sweet Grass leftovers below) and some homemade cashew cream and hot sauce.   

I also ate at Sweet Grass (yes, again) last night and got amazing vegan roasted garlic soup and a setian quesadilla.  

Roasted Garlic Soup
 Seitan Quesadilla
I'm really excited they have so many vegan options, both on the regular menu and the specials.  I'm especially psyched for all the new seitan dishes they've had recently.  The chipotle sauce was also fantastic (and spicy) but they didn't pack it up with my leftovers, so sadly I'll have to make due with my own.  The radish pico de gallo was also surprisingly refreshing (hence topping my scramble with it) so I'll have to try something like that when we get radish in the CSA.

Wednesday, June 18, 2014

More seitan at Sweet Grass

This week the seitan special at Sweet Grass was a steak rather than slices.

Really good, but different.  I once got some gluten cubes from the H Mart (Asian market) that were similar to this.  It's almost bread, but a meaty chewy gluteny savory bread.  Don't get me wrong, it's good but different from the usual wet boil seitan.  I'll have to ask what they did.  I wonder if they baked it.  It's crispy...

Dessert was nut based chocolate mousse.  Delish. I forgot to snap a pic when it came, but here's the menu description.

Thursday, June 12, 2014

Sweetgrass Seitan and an evening with Rick Springfield

Finally, my local veg friendly restaurant in Tarrytown, NY, Sweetgrass, has a seitan dish.

I was expecting more of a "steak" but this thinly sliced seitan served it up with flavor.     

Sweetgrass has also refined the Vegan Shepherd's pie.  The mashed potato crust is perfectly crisped and the meaty jackfruit gives it authentic texture.  

Just the right amount of veg, potato, and shredded jackfruit in each bite.

And that wasn't even the most exciting thing of the evening.  My neighbor (yes the bird saving neighbor) and I went to see Rick Springfield at the Tarrytown Music Hall.  (You know...Jessie's Girl.)

Here's a nice blurry photo to set the mood.  

I love the storytelling, acoustic format which feels really intimate and personal.  The Music Hall is a really cool venue (like my old favorite the Somerville Theater in Massachusetts).  He was quite genuine and funny and the songs were great.

He even stayed after for  Q&A which was really cool.  In addition to being an actor, songwriter, pop star, and all around hot guy; Rick wrote a novel called Magnificent Vibration that of course I downloaded and started reading last night.

All in all a fun night out in my town.