Meatless Monday does not mean Tasteless Monday!

We have been eating more meatless dishes at home, simply because it feels better! So I am using my culinary skills to create "full flavor" and texture experiences using vegetables as the center of our meal. I have to say I am having loads of fun with it - some cuisines are easier to convert than others - Thai, Mexican, Italian, all are easy to move to tasty meatless entrees. I continue to look to the vegetarian cooking of the Middle East for flavor inspiration. Here is a classic dish twisted to be meatless and even Vegan if you skip the cheese. Oh yes, it is gluten free too........

Mushroom “Meatballs”

1/2 lb.             White Button Mushrooms

1/2 lb.             Cremini Mushrooms

½ C                  Onion, diced

¼ C                  Carrots, diced

¼ C                  Celery, diced

1-1/2 C             Gluten free bread crumbs

1 ea.                Egg

¼ C                  Pesto

1 tsp                Dried Oregano

1 tsp                Fennel, ground

½ tsp               Crushed red pepper

2 tsp                Kosher Salt

1 tsp                Black pepper

½ c                   Olive oil for cooking

Place the mushrooms, onion, carrot and celery in to a food processor and pulse until all is well ground and still has some meat like texture. Transfer to a baking pan and place in a 300 degree oven for about 20 minutes to dry the mixture out

Once dry – place in refrigeration and chill to room temperature

Transfer cooled mixture to a large bowl, add the bread crumbs, egg, pesto, herbs and spices

Mix well with your hands to incorporate all the ingredients

Refrigerate for at least 30 minutes or until well chilled

 

To cook

Place a large sauté pan over medium heat add the olive oil

Using a #24 scoop/ disher – scoop round balls of the mushroom mixture, place in heated oil and brown on all sides, transfer to a sheet pan to bake

Bake at 350 degrees for 15 minutes – hold warm until served.

To serve

In a large sauté pan, place al dente spaghetti squash and ½ c up of your favorite red sauce (I used Whole Foods Organic pasta sauce) toss to warm through

Place sauced squash noodles on a plate and top with three “meatballs”, garnish with a little more sauce (parmesan cheese optional and makes dish meatless but not vegan) 

Serve! We added a gluten free roll to enhance the meal

Thai Basil Pesto

Thai Pesto

What do you do when you have this much Thai basil – make a tasty pesto that will be great with noodle dishes, ramen and curries.

4 cup               Thai Basil Leaves, loose packed

½ cup               Cilantro, including stems

1 cup               Almonds

½ cup               Garlic gloves

1 oz.                Fresh Ginger

1/8 cup            Rice Vinegar

1/8 cup            Fish Sauce

¼ cup               Toasted Sesame Oil

1 T                   Kosher Salt

1 Tsp               Black Pepper

1/2 cup            Olive Oil

1.     Place all ingredients in a food processor except the olive oil, and pulse until a paste starts to form

2.     Slowly add the olive oil while pulsing the processor, continue until all olive oil is incorporated and then pulse another minutes to full blend the ingredients

3.     Remove and place in a container with a lid, store refrigerated fir up to 30 days.

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Lots of Basil means - Pesto Time

Old School Pesto (dairy free)

With the basil harvest in full swing here at the house it was time to use that tasty goodness.

1 cup               Almonds, raw

½ cup               Garlic cloves

8 cups              Basil leaves, loose packed

1 T                   Diamond Crystal Kosher Salt

2 t                    Black Pepper, ground

1 T                   Vinegar, white or rice

1 cup               Extra Virgin Olive Oil

1.     Place the almonds, garlic in a food processor bowl and pulse to rough chop.

2.     Add the basil leaves, salt, pepper, and vinegar to the processor, again pulse to start to chop the basil leaves, about 2 minutes of pulsing.

3.     Start to add the olive oil slowly while pulsing the machine so as not to over heat the pesto.

4.     Once you have incorporated all the oil, pulse one last time to make sure the pesto is completely blended.

5.     Taste and adjust seasoning.

6.     Place in a sealable container with a lid and store refrigerated for up to one month or place in freezer plastic bag in a single layer flat pack and freeze.