This is the ultimate vegetarian burger! It’s so hearty and satisfying that even you die hard carnivores won’t miss the meat.
Veggie Burgers with Nectarines & Peppers
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Tag Archives: vegetarian
Tofu Katsu with Steamed Broccoli
Tonkatsu (pork cutlet) is a traditional Japanese dish that is basically their version of fried chicken, only with pork. We had a bunch of tofu on hand so I figured, why not make tofu katsu!? It is traditionally served along side what some call Japanese barbeque sauce but it’s nothing like the American stuff. It’s sort of sweet with just the right amount of tang. The cutlets are breaded in panko (Japanese breadcrumbs) which are THE BEST if you’ve never used them. They are made from bread without crusts which results in a much airier texture than traditional American breadcrumbs. These days panko and tonkatsu sauce can be found in the international aisle at most grocery stores. We really like this one from Kikkoman.
Tofu cutlets
- extra firm tofu steaks (if you can’t find them pre-cut, just buy a block and cut them yourself)
- 1 cup panko breadcrumbs
- 1/4 cup canola oil
- Kikkoman Tonkatsu sauce
Place the tofu on a cutting board and blot with paper towels. Place another cutting board on top and weight it with a few canned goods or whatever heavy object you’ve got lying around. Let it sit for about 30 minutes. This will release all the excess water from the tofu making it more dense and meaty.
Get your oil hot, hot, hot (but not burning) and add your tofu cutlets to it. Allow them to cook about 4 mins per side or until the panko becomes a nice, rich brown color. Drain on paper towels and serve with tonkatsu sauce.
Broccoli
- 1 head of broccoli, cut into bite size “trees”
- 1 tsp minced onion
- salt and pepper
- 1/4 tsp chinese five spice powder
- 1 tbs rice wine vinegar
- 1 tbs sesame seeds
- 1 steam bag (I like Glad)
Place broccoli, minced onion, salt, pepper and chinese five spice in steamer bag and microwave for 4 – 5 minutes.. Toss with rice wine vinegar and sesame seeds.
Lemon Grilled Salmon with Mustard Aioli
For those of you blessed with the zoning or space that allows you to have an outdoor grill, summer is a special time. Whether gas or charcoal, the process of cooking on a steel contraption outside of your kitchen is as much an element of the American persona as blue jeans and rock and roll. Though we did not invent the concept, we have expanded this process of cooking outside to include such lows as the burger and dog cook out, to such highs as a sublimely smoked BBQ pork butt. Grilling is football, it is tailgating, it is Memorial Day, it is the fourth of July. While I love a hog shoulder or grilled steak as much as the next guy, sometimes it helps to switch it up a bit and enjoy a bit of seafood in the summer months, and thus our latest recipe comes courtesy of a fish basket Christmas gift.
Salmon is grillable above almost all other fish, yet I believe this method adds an additional layer of protection for the casual outdoor cook. By covering the tender inside of a salmon fillet with lemon slices, you ensure that any burning only contributes to the flavor while protecting the delicate texture of a salmon fillet.
Don’t have a grill? Well, you can still accomplish this dish using an indoor broiler oven!
Salmon
- 1 1/2 lemon, sliced thin (ideally on a mandolin)
- 1 lb salmon fillet
- salt and pepper
Aioli
- 1 clove garlic, minced
- 1/4 cup low fat mayo
- 1 tbs Dijon mustard
- juice of 1/2 lemon
- 1/2 tsp mustard seeds
- 1/4 tsp tarragon
- salt and pepper
Instructions:
- If you’re cooking this dish under a broiler, skip to the next section. For those of you cooking on a grill, you should know by now that the first step is to take your fish out and sit it on the counter while you fire your grill up to full temperature.
- While the grill heats up, combine all the ingredients for the mustard aioli and let it sit while you prepare the salmon.
- Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices. You could try this by hand, but using a mandolin will save you tons of headache.
- Spray down a fish grilling basket with nonstick spray. Using a sharp knife, slice the skin side of the salmon several times while trying not to cut into the flesh. Place your fish, skin side down and salt and pepper the fish liberally. Cover with an even layer of the lemon slices.
- When the grill is hot, lock your fish basket and place on the grill skin-side down for about four minutes.
- After three to four minutes, flip the basket over so the lemon side is facing the heat.
- Cook for about another five minutes and then remove from the heat, remove the lemon slices and serve with the mustard aioli.
Broiler instructions:
- Heat your broiler while you prepare the salmon. While the broiler heats up, let the salmon sit on the counter as you combine all the ingredients for the mustard aioli.
- Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices. You could try this by hand, but using a mandolin will save you tons of headache.
- Place your fish, skin side down on a broiler pan or a foil-covered baking sheet and salt and pepper the fish liberally. Cover the fish with an even layer of the lemon slices.
- When the broiler is pre-heated, slide your fish directly under the broiler.
- Let the fish cook for about 7 minutes and remove from the heat to rest.
- Remove the lemon slices and serve with the mustard aioli on the side