Tofu in Cider with Apple, Mushrooms & Garlic

Looking through this recipe, there are lots of possible substitutions to suit various tastes - see last section, though the details here are how I like it best. Can easily be made vegan.

Should take around 45 minutes all told, and it helps to prepare the first few ingredients before starting to cook (e.g. up to and including the mushrooms). This dish is relatively low in calories for a main course, and is cooked using one large frying pan and one ring on the hob. It would also work well in the slow cooker, adjusting the timescale of course.

Wish I'd snipped that large leaf.

Tofu in Cider with Apple, Mushrooms and Garlic - serves 2
Ingredients
1 tbsp oil
180g firm tofu, cut into bricks around 3 x 1.5 x 1cm
1 tsp oil
1 medium red onion, peeled & diced
2 garlic cloves, peeled & crushed
2 tbsp fresh herbs such as thyme leaves or snipped sage or coriander
1 medium apple, cored and diced (no need to peel)
140g medium-sized mushrooms, trimmed & quartered
230ml vegetarian-suitable dry cider (or apple juice)
1 good tbsp Dijon mustard
100ml double cream (or 80g full fat cream cheese)
80g baby spinach leaves, washed
s & p
small handful of chives (or garlic chives), finely snipped

Method
1  Heat the first measure of oil in a large frying pan. Meanwhile blot the tofu well
    in layers of kitchen paper before frying it gently for about 10mins, turning once,
    until lightly browned both sides. Remove from the pan.

2  Heat the second measure of oil in the pan and sautee the onion and garlic for
    5mins, stirring from time to time.

3  Add the herbs, apple and mushrooms and cook for a further 5mins, stirring
    occasionally.

4  Add the cider (or apple juice), the mustard and the tofu; simmer 5mins.

5  Mix in the cream (or cream cheese) and spinach, and season well. Cook for 
    another couple of minutes until heated through and the spinach has wilted.

6  When serving, sprinkle each plate/bowl with the chives.

Alternative ingredients
•  Good with Quorn chunks in stead of tofu, or indeed with Quorn fillets kept whole.
•  Low fat cream cheese could be used, but tends to end up a little weaker.
•  Same with low-fat yogurt. Full fat would be OK.
•  White onions work as well as red, but just don't look quite so pretty.
•  Creamed horseradish could replace the mustard.
•  Chives might be replaced with very finely sliced onion, fried until crisp. 
•  For vegan version, check the cider and if dodgy, use apple juice. Substitute the
        cream/cheese with suitable cream such as Alpro.

Added Extras
Rice (preferably whole-grain), mash with parsley, or crusty bread.
Dry white wine or white grape juice - more apple juice might be a step too far.
 

Quorn Fillets in Vermouth with Tarragon & Creme Fraiche

Serves 2, takes about 30 minutes (plus thawing if frozen). Easy recipe. From calorie-counting sites, this comes out at about 320 cals per serving, mainly because of the oil and creme fraiche. The latter could be replaced by yogurt for a lower count.

Not everyone likes to eat vegetarian food that looks like meat, and interestingly, Quorn are now calling their fillets 'Chicken Fillets' - it's Vegetarian Society approved though, and I guess they get away with it by making this clear on the front of the pack.

I've been a fan of Quorn for some time, in fact since they changed to free-range eggs in order to get Veg Soc approval for the whole range, and more customers. It's not that they look like meat - and have similar texture - but that they are enjoyable in their own right and, especially, versatile.

When we go to have lunch with rellies where we all have different likes, each of us chooses a meal and brings it to the occasion. I devised this recipe for mine and everyone commented how luscious it looked; I'm sure I had the best deal! But for the reason why there's no pic of the finished dish, see below ...

The quantity serves two, but of course can easily be doubled or - as in my lunch - halved! With this method, the cook needs to be on hand all the time, but if there's a need to leave the kitchen for a while, the recipe could be made up from steps 1 to 5 inclusive, and the food placed in a shallow oven dish and left in a moderate oven (say 150C) to finish cooking  for 15 minutes, with the creme fraiche added just before serving.


Quorn Fillets in Vermouth with Tarragon & Creme Fraiche
Ingredients
2 tbsp oil
4 Quorn fillets
half a leek, trimmed & finely sliced
75g mushrooms (about 6 medium), wiped & stalks trimmed, coarsely sliced
2 tbsp chopped fresh tarragon (leaves only) or 1 good tsp dried
75 ml white vermouth (preferably dry)
150 ml hot vegetarian stock (e.g. scant tsp bouillon powder)
100ml creme fraiche

Method
1  Heat 1 tbsp of the oil in a medium pan, medium heat, then saute the fillets gently
        for 5 mins, turning once during cooking, so that they are lightly browned.
2  Remove the fillets from the pan, add the remaining oil and saute the leeks for
        4-5 minutes, stirring at times, until starting to brown.
3  Add the mushrooms and saute gently for 2 mins, stirring at least once.
4  Return the fillets to the pan with the tarragon & vermouth, and cook 5 more mins.
5  Stir in the stock.
6  Simmer for 5-7 mins more, then stir in the creme fraiche to thicken the sauce
        just before serving. Place two fillets on each plate and spoon the sauce over.

Adapting
A medium onion could be used instead of leek. Dry sherry would work instead of vermouth, or this could be omitted and the volume of stock increased a little. Tarragon is the business here, but otherwise thyme leaves, coriander or parsley could stand in.

Serving
Suggest new or 'baby' potatoes and whole French beans. Rice at a pinch. To accompany, dry white wine, cider or apple juice.

Fessing Up!
When I rustled this up for the rellie meal, I forgot to take its picture, although it looked very appetising. Then, for the same purpose, made it again a few days later; remembered to have the camera at the ready, took the picture - sauce dark and forbidding since I'd forgotten to stir in the creme fraiche (which makes it paler and a better background for the fillets). Could my word do for this? 

Nut and Vegetarian Mince Loaf - a good slicer

First, an acknowledgement of the source of this recipe. It's a suggested Christmas loaf from Mary McCartney and the link was tweeted by @MeatFreeMonday. I have adapted the ingredients and method mildly and altered timings, and when I made it, this amount would serve 5-6. We really liked it; Mr P is not one for nut loaves usually, but I persuaded him that he likes every single ingredient and it went very well.

Although I work quite quickly in the kitchen, the loaf took 1 hour 45 minutes from start to serving, which is a little longer than the original - planned to serve it with The Archers but it wasn't ready, so 7.15 it was. This timing includes an hour's baking, so plenty of time to sort out the veg. I served it with baby hasselback potatoes (cooked in the oven for the last 35 mins) and broccoli, with a packet cheese sauce - Asda do a good one, not too calorific, which just requires addition of boiling water.

There are no complicated procedures - ingredients are added one by one to a single saucepan, then cooled briefly before piling into the baking tin.

Nut and Vegetarian Mince Loaf

 A 2lb (larger of the two common sizes) loaf tin is needed, lined with baking parchment. The oven will need to be at 175C, middle shelf.

Ingredients
2 tbsp oil
2 medium onions, peeled & finely chopped
2 stalks of celery, trimmed & finely chopped
40g pine nuts, lightly toasted*
50g walnut pieces, chopped finely
100g cooked chopped chestnuts (e.g. canned or vacuum packed, or cook from raw)
125g vegetarian mince (I used Quorn)
3 tbsp chopped fresh sage (or thyme leaves)
125g bread pulsed into fine crumbs
150ml vegetarian stock
3 eggs, lightly beaten together
scant tsp salt
plenty of ground black pepper

* To toast the nuts, put in a small dry pan over a moderate heat and stir frequently until they start to brown, then remove from heat. Takes only about 3 mins.

Method
1  Heat the oil in a large pan, then add the onions and celery and sautee for 5 mins.
2  Add the pine nuts, walnuts, chestnuts, mince and sage. Stir well and sautee gently
         for a further 10 mins.
3  Stir in the breadcrumbs and continue cooking for 10 mins more, stirring often.
4  Add the stock and mix well, then cook just a further couple of minutes.
5  Tip the mixture into a bowl and leave to cool for 5 mins (so the eggs don't cook).
6  Add the eggs, salt and pepper and mix well, then tip into the loaf tin, smooth over
         and press down with the back of a spoon.
7  Bake for 30 mins, then turn out upside down onto a baking sheet. Remove the
         parchment and return to the oven for a further 30 mins. The edges should be
         golden and a little crispy.
8  This slices better if then left for 5 mins, and a sharp knife will be needed. The loaf
         slices really well when cold, too - like this:

 
Adaptations
I wouldn't tinker much with this recipe now that it works for me - it's a keeper. But you could add three peeled and crushed garlic cloves, or - to make it more festive - say 2 tbsp of chunky cranberry sauce. Or Branston pickle. Or horseradish sauce. Red wine could be used instead of stock, but I haven't tried that. As if!

Coronation Quorn & Jubilee Dessert, fit for ... most people!

Couldn't let the weekend pass without a nod at food fitting the theme.


The Coronation Quorn is similar to the chicken version which was apparently created for the coronation in June 1953. I have to admit its 'back-cover blurb' lacks a certain something, as it's served at room temperature and can look a bit of a mess. But its appearance doesn't do it justice, if that helps. I loved it, and John ate every scrap. Turns out his resistance to Quorn chunks dates back to when he was very young, and the family ate stewing steak which had gristle. Reminds me of the charming little boy in 7-Up who said he wouldn't get married because 'Supposing she served me greens. Well I don't like greens.' Such a fascinating series, but I digress.
     To check I hadn't forgotten any key ingredients, I first checked the recipe on http://www.cookvegetarian.co.uk , which is 'Cheat's Coronation Quorn'. But all was well. The recipe below serves 2-3, but the Jubilee Dessert would serve 2.

Coronation Quorn
Ingredients
3 tbsp good oil
1 large onion, peeled & coarsely chopped
1 tbsp soft dark brown sugar
3 tbsp plain flour
1 tbsp sesame seeds
300g pack Quorn chunks, defrosted if frozen
2 tbsp mayonnaise (light version is fine)
1 tbsp strong curry paste (approx)


Method
1  Heat 1 tbsp of the oil in a large frying pan. Add the onion and fry gently for 7 mins.
2  Stir in the sugar and cook gently for a further 7 mins, stirring from time to time.
3  Meanwhile, place the flour and sesame seeds on a medium plate and mix them. Use this
       to coat the Quorn pieces on all sides.
4  When the onion is done, remove it from the pan into a medium bowl..
5  Heat the remaining 2 tbsp of oil in the pan and fry the Quorn pieces gently for about 10
       mins, turning so that all sides of the cubes are browned. Add to the bowl.
6  Add the mayo and curry paste and mix gently (so the cubes don't break down but are
       evenly coated). Taste at that point, and add more mayo if too spicy, or paste if too 
       mild.


The cucumber and crusty French stick went well with this. To get the frilly edges to the slices of cue, cut a single chunk enough for 2-3 people. Then use the tines of a tough fork to score heavily down the rind lengthwise before slicing thinly. There's no waste, unlike methods which involve cutting out triangles lengthwise down the side.

Jubilee Dessert
This looked very fine, but as it doesn't have a solid base it couldn't be served in neat portions. Tasted great, all the same. I could have made it on parchment on a square plate, then cut through the dessert and parchment with scissors and serve like that! Confess I needed to find a clear pic of the Union flag to make sure I got the white stripes right.
Ingredients
150ml double cream
70g strawberries
60g blueberries


Method - if possible, use a square plate with flat part more than 20cm along each side.
1  Whip the cream until it is just stiff. Spread it on the serving dish to a square with sides of
       about 20cm, smoothing the top flat and tidying the edges.
2  Wash and pat dry the strawberries. Slice thinly and arrange on the cream to match the red
       in the Union flag.
3  Wash and pat dry the blueberries and put in place for the blue parts of the flag.


A cuttable base would have been good, such as a sweet pastry square, or a base made from crushed digestive biscuits mixed with melted butter and chilled before topping. Even a square of simple sponge cake would be nice too - more or less the ingredients for a Victoria sponge!


And a last thought - is someone going to invent a replacement for the Vic Sponge and call it an Elizabeth sponge? I just might have a crack at that.

Good Vegetarian Versions of Meat Products

There are plenty of 'substitutes' around, in fact so many and such good examples that I don't feel they should be considered substitutes now. They are just a version, and very handy some of them are, too, since most relevant recipes work equally well with them.

Here are some of the vegetarian versions often dished up in our kitchen.

Sausages

Linda McCartney sausages

I always have two types of these. The OM likes the Linda McCartney (plain) vegetarian sausages but is less keen on the Italian or tomato-added type. They're based on cereal and vegetable protein. These are currently £1 for 5 (sometimes 6) at Iceland, and some supermarkets match this price periodically. I like them too, but prefer ....

Tesco Meat Free
Lincolnshire Sausages

... the Lincolnshire type which most large supermarkets offer. These are Tesco's Meat-free Lincolnshire Style, which are soya based. The offer shown here, typically tempting multi-buy, is 2 packs for £3, which makes them 25p each.

We usually roast sausages with a splash of oil in a moderate oven for 35 mins, adding some quartered red onions for the last 20 minutes. The OM makes a good toad-in-the-hole with two of each kind, accompanied by a great onion gravy.

Burgers

Garden Gourmet Vegetarian
Chargrilled Burgers 

Not so keen on vegetable-based burgers as they don't seem to keep their shape that well and have little 'chewability'. Tesco used to stock quarterpounder chargrilled burgers, which were favourite, but these seem to have vanished, leaving only the thinner types although I like those too. Currently we're enjoying these Garden Gourmet Vegetarian Chargrilled Burgers - packs of 4, each 75g (a little under 3oz), soya and wheat protein. Good in a bun or a folded slice of toast, with chilli relish, onion, and maybe cheese.

Asda's packs of 8 meat-free burgers, again soya and wheat proteins, are good, each just under 60g (fraction over 2oz).

Fillets and Chunks

Quorn Fillets

Quorn fillets (frozen) look like small chicken breasts, and are just as versatile. They can be shallow fried, baked in sauce and so on, and are low-fat and low-calorie. They also do a good pack of 2 lemon and cracked black pepper escalopes. Quorn is made from mycoprotein, which belongs to the family of fungi and which is fully approved by the Vegetarian Society.

Other Quorn products worth a go include their mince, which makes a shepherd's pie that my rellies couldn't tell didn't contain beef mince. "But we know you wouldn't use real mince!" Quorn chunks are like cubes of chicken which are good in a stir-fry or a sauce, or as a filling for pasties. I have a number of my own recipes for these products including Budapest and Mater versions.

We recently found also that Asda's own soya mince, tried in a shepherd's pie, is excellent, too.

I realise of course that I am backing some products here from the large supermarkets, and probably the producers supply smaller shops and the other supermarkets with identical or slightly adapted versions. But if the concept of similar-to-meat is acceptable, then these are all very good, and have a place in our freezer.