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The Kitchen Recessionista

So, here we are, in a recession. Let's eat!

Taco Salad With Vegetarian Steak.

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taco-salad-with-vegan-steak

You know, this week we just haven’t had enough greenery in our lives. Forget the soup. Forget the pancakes (just for a minute). Forget that it’s like 0 degrees outside.

No, what we needed tonight was a salad. A hearty, heaping salad with lettuce coming over the side of the plate, with olives and cherry tomatoes rolling onto the table and a warm base of vegan steak nestled deep within a tortilla bowl with a layer of refried beans serving as the base. Yes, a taco salad is exactly what we needed, in fact.

And a taco salad is exactly what we had! I heated up two tortilla bowls in the oven, and as I did, I sautéed a package of Gardein “beef” tips in my new omelet pan, topping them with some chipotle powder for seasoning. As they cooked, I heated up a can of refried beans in my beloved Corningware crockery. After just a few minutes, everything was cooked to perfection, and it was time to assemble the dish!

I placed each tortilla bowl on a plate and then topped each one with several heaping spoonfuls of refried beans. Next, I divided the beef tips evenly between the bowls – no leftovers on these, no way! – and then topped the protein with lettuce, black olives, and cherry tomatoes. Then we dressed our salads with the dressing of our choice – balsamic for LeeLee, Thousand Island for me – and I added a dash of nutritional yeast for good measure. (LeeLee abstained from that part.) Then all that was left was to dig in!

For being so cold outside, this salad was a blast of summer if I’ve ever tasted one. The flavors were so fresh, the composition a mixture of cool and warm temperatures, and we each mowed down the entire salad, bowl and all. I take comfort, however, in knowing we’ve got enough fixins left for another (steak-less) salad tomorrow for lunch! Let’s extend this summertime feeling just as long as we can, OK?

:)

Shrove Tuesday Pancakes With Vegetarian Sausage.

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shrove-tuesday-pancakes-sausage

Happy Mardi Gras, y’all!

As is customary on Fat Tuesday, we sat down tonight to a big plate of pancakes, paired with vegetarian sausage for a bit of protein (and because we like it!). Before we go any further, I must confess that we each ate more than our share of pancakes this evening. I make two excuses for this.

  1. These were small pancakes, not those whole-pan jobbers that you get at the diner.
  2. The whole point of Fat Tuesday is to eat sugary, carby, wonderful things. Why deprive ourselves of the thrill?

I know I’ve mentioned before my newfound love of cooking pancakes in a cast-iron skillet. I must double down on this opinion here and now. I simply adore it! Who knew there was this whole world of cast-iron uses out there, just waiting to be tapped into? With just one pat of butter, I can cook an entire batch of pancakes with nary a burn mark on any of them. It’s a whole new world! What can’t the cast iron do?

So with the pancakes cooked perfectly golden, topped with butter and maple syrup, and the sausage heated up to a sensible standard, there was only one thing left to do: Eat! And we surely did, making hay while the sun shone on the waning hours of Mardi Gras. There’s not a single morsel left anywhere, I am happy to report! (But not to worry – we still have plenty of chik’n noodle soup left over from yesterday for our lunches!)

Tomorrow begins the Lenten season. But for now, for tonight, let’s live it up and let the good times roll! Eat, drink, and be merry – and if you enjoy a pancake or veggie sausage link along the way, so much the better. Laissez le bon temps roulez!

:)

Crock-Pot Monday: Vegan Chik’n Noodle Soup.

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vegan-chikn-noodle-soup

The snow is here! For the first time, really, all winter long, we’ve gotten ourselves a good and proper snowfall. As I write this at about 10:30 at night, there are about four inches’ worth on the ground and another three-or-so left to fall. It’s a wonderfully beautiful scene out there! We could stand a winter wonderland from time to time.

So it made sense, then, that this evening’s Crock-Pot Monday offering was a steamy bowl of soup. Who doesn’t love a brothy, slightly salty, spice-filled concoction teeming with vegan chik’n strips, shredded carrots, diced celery, onion, and parsley/basil/garlic powder/pepper/turmeric?

As today was Presidents Day, I didn’t get my slow-cooker act together until later in the day – around 1 p.m., to be precise. So instead of letting the broth cook (sans noodles) all day on Low, I flipped the switch to High and let ’er rip for five hours or so. When I was about 20 minutes away from dinnertime, I added some linguine, broken into halves, and placed the lid back on, stirring occasionally, every five minutes or so.

Now, this is a good time to admit that I may have been just a little bit heavy-handed on the ol’ linguine tonight. A little voice inside my soul told me to quit at about half a package worth, but a louder voice inside my ear told me to FILL IT UP! So I did. And friends, by the time our second helpings rolled around, my chik’n noodle soup had become chik’n and noodles instead. Personally, I don’t find this to be a bad thing. But if you’re looking for a pure soup, lay off the linguine a bit, eh?

I mentioned second helpings above. We both enjoyed a hearty second bowl full, indeed! For being so simple to make, this soup is amazingly flavorful, filling, and hearty. A perfect way to celebrate a snowfall if you ask me!

And judging by the amount of leftovers we’ve got in the fridge, we certainly won’t stop at second helpings. There’s at least enough for three lunches, maybe more! I’m definitely not complaining.

:)

Sunday Cook-in: Vegan Portobello Steaks With Steamed Veggies and Couscous.

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vegan-portobellos

Boy, howdy! This windchill simply will not let up here in the DC area. Today, the surface temperature rose to a balmy 20 degrees, but the windchill barely made it past 0. (And I know, I KNOW – some of you out there live with this kind of thing every single winter. And our friends a few hours north are now digging out from feet upon feet of snow! But this Floridian transplant has had a rough weekend, windchill-wise.)

So with the winds continuing to whip well after sundown, I elected to make use of my indoor grill pan rather than deal with the charcoal smoker’s antics. Enter: Grilled vegan Portobello steaks! And their allies.

Early this afternoon, I washed three Portobello mushroom caps, placed them in a zip-top bag, and doused them with a new vermouth marinade I’ve been working on. I added half a cup (or so) of olive oil, three-quarters of a cup of vermouth, and then a generous helping of garlic powder, minced onion, salt, chipotle seasoning, crushed red pepper, and basil. Then I zipped the bag shut and massaged the mushrooms with all of the above! Then I put them in the fridge and let them marinade until it was time to cook.

When dinnertime neared, I poured myself a glass of wine (for drinking, not cooking) and got to work. First, I got out my trusty Le Creuset grill pan and heated it to Medium heat. Then I pulled a bag of mixed vegetables out of the freezer and popped the in the microwave to steam them up. And, finally, I added a cup and a quarter of water to a pot and prepared to make some couscous.

Once the grill pan had heated up, I tossed the mushroom caps on to the grates, top-side down. I didn’t add any additional oil, because the caps had plenty to start with and the grates are relatively nonstick in nature in the first place. After about 4 minutes, the mushrooms were sizzling nicely, so I flipped them over to steam/grill the inner side. After about 4 more minutes, they were heated fully and ready to come off the grill!

The couscous and veggies were both ready at this time as well, so we sat right down to dinner and dug in. We loved the vermouth marinade – it had a slightly sweet tinge, but was definitely a savory addition to the mushrooms. The spices added an extra layer of complexity to the marinade, which is just the goal I had in mind. Next time, I think I may even add a little more vermouth – maybe a cup or so instead of three-quarters – and see what happens. But you can’t go wrong with the above proportions!

So the weather outside may be windy, if not frightful, but our meal was perfectly delightful regardless! Though we plowed through the couscous and veggies, we have one mushroom cap left – perfect for somebody’s lunch tomorrow. It’s a race to the fridge!

:)

Mardi Gras Party: Vegan Jambalaya With Salad and Garlic Bread.

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vegan-jambalaya

Well, friends, Mardi Gras is upon us once more. And as Fat Tuesday itself isn’t always conducive to a big party, what with it being in the middle of the workweek and such, LeeLee and I often enjoy hosting a gathering the weekend prior to the big day. That was in fact the case last night, and much merriment was made!

Eating traditional Creole fare. Drinking our favorite Louisiana-based beers. Searching for the golden baby within the layers of a King Cake. Listening to zydeco music. And, finally, playing a rousing hand (or 50) of Cards Against Humanity. What more could one ask for with good friends on a cold night far north of New Orleans?

As is traditional around our household, this Mardi Gras we enjoyed a heaping helping of vegan jambalaya – using this recipe as a base (and using vegan versions of the chorizo and chicken) – as well as a wonderful salad our friends brought over. A loaf of garlic bread rounded out the main course! I made the jambalaya in my trusty Le Creuset, which added additional flair to the entrée, and we chowed down to our hearts’ content. The blend of spices and spiciness left us all wanting a second helping! And even after that, we had plenty left over for lunch today.

But the piece de resistance was yet to come: the King Cake!

king-cake

Every year, LeeLee and I order a delicious King Cake from Gambino’s Bakery down in New Orleans, and it’s always the star of the show. Generally, we all must eat several pieces each in order to even have a shot at finding the ceremonial baby during the party. But last night we got lucky! Using the knife as a divining rod, I cut a slice for myself (we each cut our own, so as to avoid conflict about the baby), one outlined in green sprinkles, and when I began to eat, immediately my fork hit something hard. Gasp! Could it be? Could it possibly be … the baby?

Yes! Yes, friends, it was. There was much whooping and carrying-on from all in attendance, primarily at the relief that none of us would have to eat a half-dozen slices that evening in our quest for the prize. This was the first time in all our years of Mardi Gras parties that someone got the baby on the first piece of cake! It was an honor, indeed.

And with that – and all the Blackened Voodoo and Abita that accompanied the meal – another Mardi Gras festival is in the books. I wish our very best to our brethren down South – may you enjoy the parades and all the parties that go with them! Happy Mardi Gras!

:)

Pantry Cleanout, Day 3: Vegan Fish Tacos With Rice.

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vegan-fish-tacos

Friends, Pantry Cleanout week has continued on with much success! Tonight, we dug deep in the freezer and came up with a great recipe for vegan fish tacos with a side of rice.

A year or so ago, I was thrilled to learn that one can indeed freeze crispy taco shells with no ill effects to the shells’ quality! I tried this trick again awhile back, and tonight we enjoyed the fruits (or tacos) of that labor. I also had a package of Sophie’s Kitchen vegan fish fillets hanging out in the freezer, just waiting to be used. Paired with a can of refried beans in the cabinet, as well as some white rice (seasoned with a package of Goya seasoning – I stocked up ages ago and now have plenty for all occasions!), it was the perfect meal!

True confessions: I did purchase a tomato, some lettuce, and an avocado for this dish. I just needed some fresh veggies with my meal, you know? But everything else came from inside the pantry or freezer – and I consider that a win!

I prepared the fish tacos in much the same way I do with the rest of my taco recipes (it’s probably most akin to this vegan shrimp taco recipe) – heat the fish, heat the taco shells, warm up the refried beans over Low heat, then add the beans to the taco shell, then the fish, then the toppings of your choice. Tonight we used the aforementioned lettuce, tomato, and avocado, as well as a can of sliced black olives (from the pantry, naturally), some hot sauce, and, for me, some nutritional yeast (because everything tastes better with nutritional yeast!). I added most of the above to my side of rice, as well, for a little extra zip!

Both LeeLee and I mowed down two tacos apiece, plus all of the rice and refried beans But we’ve got plenty of fish and taco shells (and toppings) left for tomorrow’s lunch! Good thing, too – we both loved the meal and can’t wait to have it again.

This Pantry Cleanout project has gone so well that I think we’ll continue it next week! But as for tomorrow, we’ve got a Mardi Gras gathering to host. Stay tuned!

:)

Pantry Cleanout, Day 2: Vegan Orange Chik’n With Broccoli.

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orange-chikn-with-broccoli

Pantry Cleanout week is rolling right along here at Chez Recessionista, and you haven’t seen anything yet! Up next, I dug through the freezer to come up with the fixins for vegan orange chik’n with broccoli. And it couldn’t have turned out better!

First, I opened a bag of Trader Joe’s chicken-less chik’n with orange sauce and heated the chik’n over medium heat in my trusty Le Creuset. (I set the orange sauce packet aside for the moment.) While it warmed up, I steamed a bag of frozen broccoli florets in the microwave, and by the time it was finished, the chik’n was heating through quite nicely! So I added the florets to the pot, mixed everything around, and allowed it to continue to heat.

As it cooked, I microwaved a package of Uncle Ben’s Ready Rice that I had lying around. Once it was ready, the chik’n and broccoli were as well, so I poured the orange sauce on top and stirred to combine. The sauce thickened with heat, providing a wonderful coating for the vegetables and protein!

After the sauce had heated through, all that was left was to serve the meal up! I was dining alone tonight – LeeLee was at a meeting – so I piled my plate high with half the meal and sat down to eat. The final product was great! I loved the taste of the chik’n, and the broccoli was a wonderful complement to the protein. The orange sauce coated thoroughly but yet wasn’t overpowering; a wonderful combination indeed. And the rice provided a great base for the rest of the dish to rely on! A complete, filling, and tasty meal from the pantry. Can’t wait to see what we dig out tomorrow!

:)

Pantry Cleanout, Day 1: Vegetarian Skillet Lasagna.

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vegetarian-skillet-lasagna

Well, friends, it’s time for another week of Pantry Cleanout!

The last time we launched one of these weeks was about a year ago, upon returning from a long weekend to New York. This time around, there’s no special occasion; just a pantry that’s in need of cleaning out and a budget that’s in need of recalibration. Not spending money on this week’s grocery bill always makes a big difference, and we’ve certainly got the items in our cabinet and fridge to make things interesting in the interim!

Tonight, I whipped up a batch of skillet lasagna to start things off. I love Christy Jordan’s recipe over at Southern Plate; it’s a perpetual crowd-pleaser, and it’s easily made to boot. With simple, easily stored ingredients like egg noodles, cottage cheese, and diced tomatoes, it’s a cinch to whip up on the fly! And that’s just what I did tonight. Because friends, while we are cleaning out our pantry this week, we’re also restocking our bar in preparation for an upcoming Mardi Gras party. So between work and home tonight, I stopped off at good old Total Wine – clear on the other side of town – to stock up on all the favorites: Abita, Dixie Blackened Voodoo, and the like. So by the time I got home, time was short and my patience was even shorter. But my hunger was so very, very long. As was LeeLee’s!

And so I got to cooking. First, I put a big pot of water on to boil for the egg noodles, and then I diced an onion and browned it with a bag of Gardein ground “beef.” Once the egg noodles entered the pot, I added basil, garlic powder, salt, pepper, crushed red pepper, diced tomatoes, tomato paste, and water to the beef-and-onion mixture, and let the whole thing simmer throughout the pasta’s boiling time.

Once the noodles were ready, I mixed them in with the beef, onion, and tomatoes, and then topped the whole thing with a blend of cottage and mozzarella cheeses. Once the cheese had melted, we dug right in! And, I don’t mind saying, each enjoyed two helpings. But even with four helpings gone, we still have plenty for lunch tomorrow! And I know we’ll each make good use of it. A quick meal that tastes great and has plenty of servings for lunch? It’s a win-win if you ask me!

:)