Meatless Monday: Three Go-To's for Great Flavor

Do you eat meatless on Mondays?  If you do, is it easy for you to pull off?  Or do you find yourself missing the meat in every meal?  

I have long had the assumption (and I have no idea how accurate it is) that meat-eaters feel deprived when they eat a vegetarian meal.  As a result, I have labored over every menu I have planned where the target audience included carnivores.  In the process I have developed some techniques for satisfying even the meat lovers out there.

The most important element to a phenomenal vegetarian meal is flavor.  In other words, don't skimp.  If you're using garlic, use a little extra.  If your recipe calls for herbs, pile them in.  And don't cut back on salt or oil either.

When I'm especially concerned with pleasing the palate of meat lovers, I usually go for some smokey heat to give it a little something extra.  Even when the smokiness is subtle, I find that it helps to round out the flavor of just about any dish. And it just might make your favorite meat eater feel more satisfied by mimicking the flavor of meat.

I have three secret weapons I often turn to for this purpose, and they are all in my spice cabinet.

Cumin, ground chipotle, and smoked paprika are my go-to ingredients when I want to add a little something extra to a dish.  Cumin is the mildest of the three.  I find that a couple dashes of cumin will add an earthiness that works well in almost any dish.  I even use cumin with pumpkin or other types of winter squash. (I worry that a more robust smokiness might overpower them.)

Both smoked paprika and chipotle are more intense.  They also have a lot of heat to them, so use sparingly.  I tend to choose either smoked paprika or chipotle as a flavor enhancer in dishes that are traditionally seasoned with meat.  For example, I add smoked paprika or chipotle to vegetables (such as greens) or beans that are often seasoned with ham or bacon.  I also use them to flavor sauces that traditionally include meat, such as an Italian ragu or chili.  My best advice is to have fun experimenting.  Regardless of how you decide to use them, these are great tools to have in your arsenal.

Do you have any tips for adding flavor to your favorite veggie dishes?  Please send them my way!

The Future of Fajitas

The future of fajitas has changed dramatically at my house. It's actually been years since I made fajitas. The reason is silly ~ my marinade calls for pepper jelly. I rarely have it on hand since I have no other reason to buy it. When I finished the last jar I had, several years ago mind you, I stopped making fajitas. I just happened to acquire more recently, and now I've decided that pepper jelly may advance to a kitchen staple for the sole purpose of making fajitas.

Why the advancement? Because last week I made a fajita discovery. I had the bright idea not to fuss with a grill of any kind. Instead I marinated veggies and tofu as I normally would, put it on a pan, and roasted them in the oven.


I put the tofu in a little early, then added the veggies to the same pan.



I also roasted a separate tray of broccoli with the leftover marinade drizzled over it. And I'm happy to report it all worked! There wasn't the same smoky flavor you would get on an outdoor grill, but otherwise the result seemed identical. It's so much easier for me to throw it in the oven and forget about it than to dutifully turn things on the grill or grill pan. So yes, there's a new future for fajitas at my house.



In case you'd like to open your own jar of pepper jelly, here's my recipe:

Tofu and Veggie "Oven Fajitas"

• 1 Tbsp. water
• 1 Tbsp. vinegar (I used apple cider)
  
• 2 Tbsp. canola oil
• 1 Tbsp. soy sauce
• 2 Tbsp. pepper jelly
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/4 tsp. cayenne (less for a toddler's palette!)
  
• 1 Tbsp. minced garlic
• 12 oz. extra firm tofu, sliced
  
• 1 large onion, sliced
• 2 bell peppers, sliced
• Tortillas
• Fajita fixins
  

Mix all the ingredients, then pour over your tofu and veggies in an airtight container. Coat well, but be gentle with the tofu so it doesn't break. Marinade in the fridge for a few hours or overnight.

Preheat the oven to 375 degrees. Put the tofu on a sheet pan and bake for 10 minutes. Add the veggies for another 15-20 minutes. Keep an eye on everything to be sure nothing gets too brown. Serve on tortillas with fajita fixins as you please.

NOTE: Have fun experimenting with different veggie combinations. I think portabellas would be great!

Seasonal Blending

All of a sudden it seems like the perfect time for a smoothie. I probably feel that way because smoothies remind me of summer. (Warm nights on the patio, everybody's carefree attitude, vacation ~ what's not to miss?) And today is certainly a day to daydream of summer. Currently there's a storm sitting over Northern California. The wind is outrageous, roaring outside and whistling as it rushes through the rafters of my house. At times it looks like the two redwoods looming over my backward may come plummeting down. Eek!

But back to the smoothies. . . One final reason to make a smoothie is that they're an easy way to detox from November and December eating. And they taste great!


The basics of smoothie-making are straightforward enough. The most important rule is to use enough liquid so that your blender can handle the frozen fruit. (I broke many blenders before I knew this, so take heed!) Use at least a cup of liquid, and add more if it seems too thick or if your blender is having trouble processing. Start with a few quick pulses to break up the frozen fruit, stirring with a spoon once or twice in between pulses. Finish by letting the blender run for ten seconds or so.


My basic recipe includes:

• a cup or more of orange juice (this adds sweetness)
• about 1/3 cup of yogurt, plain or vanilla (more if you want a creamier smoothie)
  
• 1 banana, preferably cold
• several handfuls of frozen strawberries (approximately 2 cups)

I sometimes substitute other frozen fruit for some of the strawberries, such as frozen blueberries or peaches. But since the strawberries add a lot of sweetness, I usually don't eliminate them altogether. Happy Blending!