So a Chef eats Vegan for 30 days - what happens?

Wow, I told Linda in December that I was up to do a one-month challenge of eating Vegan, she said let’s go January 1^st. And that was it, the beginning of a new adventure that delivered several un-expected learnings. So we went full on – no meat, dairy or even eggs, I had to learn how to cook again what used to be a 20 minute dinner prep turned into having to think, plan and cook for about an hour. This might have been the best refresher for my culinary skills as it relates to developing not only flavor but textural differences in a dish. This was a refocusing on key elements in any dish that has continued to influence all my cooking at home and in my business. 

Here are some things I learned - 

Liquid dairy:

What I found is that using cashew cream in cream soups allows the flavors of say broccoli to really shine through while heavy cream has a tendency to mask the flavors. So using a cashew based cream in soup, sauces and even as a base for nacho cheese allows you to create more levels of flavors from spices and herbs. So big win for replacing liquid dairy, not so easy for replacing cheese. 

Cheese:

We did find several vegan cheeses we like when used in sandwiches, with crackers for snacking or as part of a baked dish but nothing works to deliver a pizza experience. So as long as the vegan cheese is not on pizza it is easy to substitute it for real cheese with out missing it. Also note some brands are better than others you just have to taste them to discover your favorite. 

Seasonality & comfort:

So going Vegan in the winter I think is much easier than other seasons, I believe since the cooler weather makes you want to eat, soups, stews and other hearty dishes. So how will this work as it gets warmer out, how many salads can you eat? The other quick learning was we really wanted a sandwich, how do you find a way to make a good vegan sandwich to replace, tuna salad? It is possible, we tried “Toona” a vegan alternative, it was okay but we ended up preferring a garbanzo bean version of “tuna salad”. You just drain and mash some garbanzos, add chopped pickle, onion, seasoning and some vegan mayonnaise (store bought or home-made). Chicken salad another favorite was harder to replace – we did find a Vegan prepared version at Whole Foods, but it ends up to be high in sodium. I want to find the “chicken” soy product they use in this and make it at home with out all the sodium. The product shreds just like chicken and has the same bite, Delights Soy Nuggets. And of course for a burger, we use Beyond Meat which when grilled is simply an awesome replacement for beef, hands down. 

Transitional Eating:

After a couple of months, we shifted to add eggs back in on a limited basis, except when baking. We still find that chia seed or flax seed egg replacer for up to 2 eggs to be a great alternative. Just add 1 tablespoon of seeds to 3 tablespoons of water, stir and let sit for about 10 minutes, use just like regular egg. Additionally we started to add fish and seafood back to the line up to give us more variety. 

Now that spring is in full swing here in Houston we are able to eat out of the garden which is always the best. So if you are curious, you can give up meat, it is not that hard, you can give up cheese too it just requires that you look at cooking from a different perspective. Give it a try, the other benefit, I think your taste buds really wake up to even more subtle flavors. More to come as I continue to learn, I do believe we will see the need for more plant-based foods and eating that are driven by flavor, taste and texture and not just being a “healthier item”.  Next up – we are trying intermittent fasting – fasting 16 hours a day only eat during the other eight (we are in week three). Stay tuned for more ways to be healthy, eat delicious and enjoy life.

Looking to add more plant based menu items to your restaurant menu? Contact us at
jimdoak@jwd-consultancy.com

www.jwd-consultancy.com

Time for Fall salads

First Fall Salad

Well it is fall (not in Houston) but hey I have fresh figs and kumquats from the garden so……

Fig Salad

10 each           Figs, trimmed and quartered

2 each             Kumquats, thin sliced

¼ cup               Fennel, shaved

1 T                   Almonds, chopped

¼ cup               Queso Fresco, crumbled

1 T                   Balsamic Vinegar

1 T                   Olive oil

1 T                   Local Honey

To taste           Kosher Salt & Pepper

1.     Scatter the figs, kumquats and fennel on a platter, arrange casually

2.     Sprinkle almonds and cheese over the platter

3.     Drizzle balsamic, olive oil and local honey over the entire platter

4.     Season with Kosher salt and fresh ground pepper

5.     Serve and enjoy

Best Wings Ever! From Chicago with love from Linda

These are the best wings ever and a go to for us whether at home or at the cabin in the UP. They are not my creation but a wonderful recipe from my Chicago born love, Linda Krantz. When we met several years ago she introduced me to her favorite wing sauce that was from her home town of Chicago. Uncle Dougie's wing sauce is like nothing I have had before, a little sweet up front, malty and good punch of pepper heat on the finish.  The best thing is she does not fry the wings but oven roast them after marinating for at least 24 hours.

They are so good I have had these as my birthday dinner before! Here is her easy to follow recipe below so get some Uncle Dougie's  (we say Doogies but don't tell Uncle Doug) - you can find it online and in the greater Chicago area at most grocery stories - or do what we do - bring back to Texas in our luggage when we visit family!

1 bottle           Uncle Dougie's Wing Sauce (see below)
3 lbs                Fresh Chicken Wings


1. Marinade the chicken wings in a large container with a lid for at least 24 hours, shake the container  every couple of hours
2. Empty contents of the container - wings and marinade on to a foil lined baking pan
3. Place in a pre-heated 450 degree oven - cook for 1 hour
4. Remove from oven and plate up - serve with your favorite ranch, blue cheese or some other salad that will cool you down
5. Enjoy with your favorite beer or wine - these are great!

Thanks baby for making me a Uncle Dougie's fan

                                                       www.jwd-consultancy.com

$10,000 Winning Recipe

Well it is time for the Masters and most people think of......Pimento Cheese? Yep it is a great tradition they have at the tournament of serving Pimento Cheese Sandwiches on white bread. Well here is a pimento cheese toast I created to win the first Texas Pete Cook-off a couple of years ago. The competition was with 3 other very talented industry chefs and peers for a grand prize of $10,000 to be donated to No Kid Hungry. All in all it was really fun....see the video at the end but first here is a recipe you can make to enjoy while watching golf this weekend.

Pimento Cheese Toast with Crispy Black-eyed Peas & Pickled Kale            

5 portions

Pimento Cheese Toast

1 cup               Sharp Cheddar, grated

½ cup               Mayonnaise

¼ cup               Red Pepper, roasted, peeled & diced

2 T                   Texas Pete Garlic Hot Sauce

1/2 tsp.           Kosher Salt

¼ tsp.              Black Pepper

1 T                   Butter, Soft

10 ea               2x2 inch, Brioche bread slice ½ inch thick

1.     Place Cheddar, Mayonnaise, red pepper, Texas Pete, salt and pepper in a bowl

2.     Mix to combine completely, set aside

3.     Butter one side of the brioche bread, and then toast in a skillet, butter side down

Crispy Black-Eyed Peas

1 can               Black-eyed Peas

2 tsp                Texas Pete  Chipotle Hot sauce

As need           Salt & Black Pepper

1.     Rinse Black-eyed peas in cool water, drain.

2.     Toss the Black-eyed Peas with the Pete’s Chipotle Sauce

3.     Spread the Black –eyed peas on a sheet pan and bake in a 350 degree oven for 15 minutes. 

4.     Cool Black-eyed Peas at room temperature. Once cool, set aside

5.     To Cook: Fry Black-eyed peas in a 350 degree fryer for 3 minutes or until golden brown.

6.     Shake off excess grease, place in a bowl and toss with salt & pepper until evenly coated.

Pickled Kale

1 cup               Baby Kale

½ cup               Cider Vinegar

1 tsp.               Salt

1 tsp.               Sugar

1 tsp.               Mustard Seeds

1.     In a medium sauce pan combine the vinegar, salt, sugar and mustard seeds, bring to a boil and cook for 2 minutes

2.     Remove from heat and allow to cool to 140 degrees

3.     In a bowl pour cooled pickling liquid over baby kale and stir to evenly distribute

4.     Place in refrigeration until needed

TO ASSEMBLE Cheese Toasts:

1.     Divide the pimento cheese mixture between the 10 pieces of brioche

2.     Place under broiler until cheese is melted and bubbly

3.     Remove and place on plate, top with a generous spoon of fried black-eyed peas

4.     Garnish with 2 to 3 well drained leaves of pickled kale

5.     Serve

Video of the cook-off link

https://www.youtube.com/watch?v=mt-5rm-aMQM

www.jwd-consultancy.com