Name That Seitan!

"Do not argue with an idiot. He will drag you down to his level and beat you with experience."

 - Author Unknown

It is my honest wish that each of you is treated equally, if not even better, than those who you encounter this day.

What in the world is this stuff?

Do you like puzzles?  Well... I do, sometimes.  Your job is guess what this seitan is or shall become.  Take a close look and let some ideals form in that mind of yours before proceeding below.

I am unable to take any credit whatsoever for the recipe. Wish I could however because it is simply wonderful.  So darned easy to make and as delicious as advertised.  I am happy to extend full and appreciative credit to Jill over at A Vegetarian Tale blogsite.  From there credit by extension goes to Vegan Dad over at the Vegan Dad blogsite.  The specific recipes are Jill's and Vegan Dad's.  They are slightly different and I chose to make Jill's version.

Rolled in foil to be steamed

The verdict?  Wonderful!  Truly wonderful.  Both Tiffany and I were impressed by the total simplicity and ease to make these breakfast sausages.  The taste?  In a word, "Wow!"  We had recently purchased and tried Cedar Lake's Breakfast Sausage in the can from Hoover's Essential Health Market.  They were delicious and we recommend them but these have a more genuine texture.  The Cedar Lake links are simply more processed and more peppery.  Vegan Dad's Breakfast Sausages have a more true texture and more authentic taste.  Tiffany and I added a teaspoon of crushed red pepper into Jill's recipe to meet our desire for more heat.

After steaming

After grilling

If you love breakfast sausage, do yourself a favor and visit Jill's blog site to grab the recipe.  It's simple, unbelievably easy to make, and so absolutely delicious.  You'll thank Jill and Vegan Dad for it!

Nutrition in 1 link (24 links per batch)

Hi-dee hi-dee the-blogosphere-has-some-recipe-gems-out-there-ho my friend.

Wine Tasting - King Fish Southern Australia Chardonnay 2009

"In water one sees one's own face; But in wine one beholds the heart of another."

 - French Proverb

Last weekend Andy at Eat More Produce pointed out this wine to be an excellent value.  Particularly, the Chardonnay and Shiraz from King Fish.  Well ~ it was a beautiful Spring day here in Central Florida.  What are two little plastic dolls to do outside in the 91-degree warmth with their German Shepherd-Chow mixed little girl by their side?  Yes, you certainly know what.  Turn on the oscillating fan and uncork a chilled Chardonnay!  What can go wrong other than emptying that bottle of wine, huh?

Chucky's Point Score:  87

Tiffany's Point Score:  89

King Fish Southern Australia Chardonnay 2009

Appellation:  Southern Australia

Grape Varietal(s):  Chardonnay

Retail Price:  $5.00

Vintage:  2009

Producer:   King Fish Vineyards

Alcohol:  12.5%
Calories:   88 per 4-ounce


Tasting notes as follows. 

Chucky's Tasting Notes

Tiffany's Tasting Notes

The label reads as follows:

"Give a man a fish and he will eat for a day.  Teach a man to fish and he will sit in a boat drinking King Fish wines all weekend!  Cast a line for King Fish -- these easygoing food friendly wines make any day as pleasurable as a day on the water.


King Fish Chardonnay bursts with bright aromas of orange and honey-suckle, layered with green apple, pear and soft, rich flavors or tropical fruit  and vanilla.  Serve with baked or poached fish, or pasta with cream sauce for a great catch."

Tiffany and I were both truly impressed by this Chardonnay.  There is absolutely no way that you will believe you're drinking a $5.00 bottle of wine.  Such a traditional Chardonnay that leans a little bolder.  


Our tasting sheets measure similarly in point score but clearly show a difference in our perceptions.  What Tiffany and I smell on the nose tends to be different almost every wine tasting.  But, we tend to taste what the other detects on the nose.  The King Fish Chardonnay is somewhat complex which is reflected our or different taste detections.


Oh yeah... A Southern Australian wine from California?  Yes, I read this correctly did I not?  The fact that King Fish states nothing other than "Southern Australia" tells us that the grapes are not region specific.  These aren't grapes from McLaren Vale or Barossa Valley.  Instead they represent many vineyards for many reasons.  It is probably dependent upon grape character, availability, price, and grower surplus.  But, remember... King Fish is putting their name on the label.  They wouldn't want an inferior product behind their label due to inferior grapes.  Go ahead!  It's a very safe wine.  The gamble and risk are gone because Tiffany and I have already tried it for you! 


Hi-dee hi-dee it's-Australian-white-wine-from-California-ho my friends.

Tomato, Cabbage & Onion Soup

"Idealist:  One who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup."

 - Henry Louis Mencken

A cup and a half of my sincerest wishes your way my friend!  I toast you with a smile.

Today's blog?  When Tiffany & I visited Wrap Planet this past weekend we enjoyed a most delicious Tomato, Cabbage and Onion Soup.  Yes... You guessed it.  Tiffany and I looked at one another after our first delicious sips and almost in unison asked, "Why can't we make this soup at home?"

Tomato, Cabbage & Onion Soup

No, we did not dare ask a chef for her recipe.  We will be back for more of her soup at a later date.  However, knowing basically what was in this soup we decided to attempt our own version.  We wanted something healthy and low-calorie in our lunches today.

Ready to blend onion, cabbage, V-8, jalapeno & spices

INGREDIENTS:

• 1/2 head cabbage
• 1 cup grilled onion
• 1 cup roasted tomato
• 2 cans (11 oz total) V-8 juice
• 1 Tbsp spice blend of choice
• 1/2 jalapeno pepper
• Salt & pepper, to taste

DIRECTIONS:

1. Blend grilled onion, cabbage, jalapeno, spices and V-8 juice until smooth.
2. Stir in crushed roasted tomato.
3. Add salt & pepper to taste.  Add additional spices, if necessary.

NOTE:

• I chose Penzey's "Arizona Dreaming - Salt Free" spice blend.

Ready to add crushed grilled tomato

The verdict for our first attempt?  Not too shabby.  Now that the flavors have had a chance to meld overnight, I can't wait until lunchtime.  Pure veggie based and I know the source of my ingredients as I selected them, chopped them, and/or grilled them.

Hi-dee hi-dee umm-soup-is-sooo-good-ho my friend.

Recipe

Everyday Tofu Quiche

"I have no doubt that it is a part of the destiny of the human race, in its gradual improvement, to leave off eating animals, as surely as the savage tribes have left off eating each other..."

 - Leonardo da Vinci

May you be blessed with a truly outstanding day.  Simply remember that you are the biggest part of making it so.

I hope this day finds everyone happy, content and loving life to its fullest.  Every day on our planet is limited so why not attempt to make the best out each of them?  You may not have perfect day but who is to say what a perfect day truly is?  Something as simple as holding a door opened for an elderly person might be all that it actually takes.  An exchanged smile has never been proven to do much harm either.  Some simple things to ponder.

Oh?  Today's blog?  How about the basis for a killer tofu quiche?

INGREDIENTS:

• Approximately 12 oz firm tofu (I used 3 of 4 tofu blocks in package)
• 2 eggs or egg substitute
• 3/4 cup good quality shredded cheese
• 2 Tbsp chopped basil
• Salt and pepper
• 16 oz chopped vegetable(s) of choice:  asparagus, broccoli, mushroom, onion, squash, zucchini, etc.

DIRECTIONS:

1. Preheat oven to 350 degrees.  Blend tofu and egg until smooth.  Stir in shredded cheese, chopped basil and salt & pepper to taste.
2. In skillet, grill your vegetable(s) of choice.  Cook until tender and add to tofu/egg/cheese mixture.
3. Spray non-stick vegetable oil into ramekins or quiche dish(es).  Pour in mixture.  Place dishes onto baking sheet in case of accidental overflow while baking.  Bake approximately 20 minutes until slightly brown and firm.  Cook longer if not fully set until done.

Tiffany and I made a batch that filled four ramekins.  In ours we used mushrooms, green onion and asparagus.  However, as noted above, you can pretty much use whatever is handy and available.  How about artichoke heart?   Zucchini?  Squash?  Onion?  The possibilities go on and on.

I like these because they're without crust.  A relatively healthy dish that is packed with taste.  So easy and so delicious.  The healthier your ingredient choices (low-fat cheese, light tofu, etc.) the healthier the result.

Hi-dee hi-dee quiche-cannot-be-beat-ho my friend.

Recipe

Wine Tasting - King Fish Merlot 2009

"In Wine there is wisdom. In Beer there is strength. In water there is bacteria."

  - Old German Proverb

Consider this my sincere wish that you have a pleasant and happy day.

Tiffany and I dropped by Eat More Produce Sunday and they have King Fish wines on sales, 2 for $10.00.  Andy & Troy, owners & wine négociants, noted these to be an excellent value at only $5.00 a bottle.  They have never let us down before and stock nothing except palatable vino.  So, along with produce, cheese and other wine selections we bought a couple of King Fish wines.  Today we are trying their 2009 Merlot.

Chucky's Score:  86

Tiffany's Score:  81

King Fish Merlot 2009

Appellation:  Manteca, California

Grape Varietal(s):   Merlot

Retail Price:  $5.00

Vintage:  2009

Producer:  King Fish Vineyards

Alcohol:  13.5%
Calories:  94 per 4-ounce

Tasting sheets as follows.

Chucky's Tasting Notes

Tiffany's Tasting Notes

This was a strange wine for both Tiffany and myself.  We both agreed it to be strangely out of balance and high on the tannins upon initial swallow.  Unlike Tiffany, I noticed an appreciable improvement upon some needed breathing.  Tiffany noticed this too but at a much longer length of time than I.  Perhaps this is simply the difference in our taste buds?

I thought it to be bold off of the bat but Tiffany sensed it somewhat timid to the nose and palate.  Tiffany noted, after completing the tasting notes above and while finishing the bottle, this selection evolves to be more bold and quite pleasant to the palate. 

Back label read as follows:

"Give a man a fish and he will eat for a day.  Teach a man to fish and he will sit in a boat drinking King Fish wines all weekend!  Cast a line for King Fish -- these easygoing, food friendly wines make any day as pleasurable as a day on the water.

King Fish Merlot overflows with ripe cherry, blueberry and blackberry flavors buoyed by a dash of vanilla.  Paired with casual grilled fare, you'll fall for it hook, line and sinker."

All things begin said, there is something odd and strange with this Merlot selection.  After some time breathing it opens nicely but this should not be the case with a young California Merlot should it?

Our unbiased conclusion?  An extraordinary value for only $5.00.  Simply run it through a Vinturi, decanter or allow it to breath in the glass before enjoying.  Yes.  We both recommend it but with the stated caveats.

Hi-dee hi-dee there-are-wine-values-out-there-to-be-had-ho my friends.

Grilling Healthy Tacos

"Never trust a skinny chef."

 - Source Unknown

May an abundance of health and happiness surround you and everyone that you come in contact with today.

Healthy Grilled Tacos

Tiffany and I found another hidden gem on Saturday but more about Wrap Planet in a future blog.  However, while we dined at this wonderful establishment some healthy ideals danced within that little plastic bubble head of mine.  It sort of began because Wrap Planet offers three vegetarian versions for their wraps:  marinated grilled tofu, mashed potato, or grilled veggies.

The latter fit perfectly into the yellow squash and zucchini that I had waiting at home.  If there is absolutely one thing that itches my fanny it's when I have to throw away fresh raw vegetables or fruits that have overstayed their welcome.  Produce that I simply kept too long and neglected to use.  There are more uses for a single vegetable item than all of the carnivorous meats in the world.

Yes... You're good!  I simply began thinking about what to do with that yellow squash and zucchini sitting at home as I enjoyed my most delicious lunch.  I know, I know... It's horrible to be sitting there thinking of dinner time when I am actually consuming my lunch.  Weird, wrong or not; it's simply how I operate.  When I eat out, I think of ways to use the cooks ideals at home.

I guess I simply never thought how convenient my gas grill (and side-burner) would be.  Man, was I ever wrong.  Prepare the filler ingredients.  Then dice up some veggies (whatever you happen to have on hand) and grill them in a cast iron skillet on the side-burner.  As they come close to finishing up (a minute or two), lay some corn tortillas onto the grill to brown them just a little bit.

Ingredients

SERVING SIZE:  6 delicious tacos

INGREDIENTS:

• 1 yellow squash, diced extra small
• 1 zucchini, diced extra small
• 1/3 cup frozen corn
• 1 Poblano pepper, diced
• 6 corn tortillas
• Non-stick spray
• 4 Tbsp 0% Fage yogurt (to be used in lieu of sour cream)
• 1 Jalapeno, fresh and diced (or sliced)
• 1 Tomato, medium, seeded and diced
• 1.5 oz cheese, finely shredded
• Cilantro, fresh
• Lime juice, fresh or convenient
• Hot sauce(s), optional
• Salt
• Pepper

PREPARATION:

1. Beforehand, chop and prepare:  jalapeno pepper, tomato, cheese, and cilantro.  Along with yogurt and lime juice, set aside.
2. Dice yellow squash, zucchini and Poblano pepper. Heat cast iron skillet on medium heat, spray with non-stick spray, and grill vegetables along with frozen corn kernels.  Add dash of salt and pepper, to taste.
3. When vegetables are almost done, spray one side of corn tortillas with non-stick spray and lay on hot grill.  Careful not to over cook.  When slight bubbling occurs, spray top side of tortilla shells before flipping them over and cooking other side.
4. Add ingredients to tortillas according to your personal tastes and eat while hot 'n nutritious.

HINT:

• Use paper (biodegradable) plates to save on clean-up. Why not eat outside tonight?

Grilling the veggies on side-burner

Tortillas bubbling on the hot grill

Tortillas ready for delicious fillings

Nutrition per taco

Absolutely delicious!  Absolutely healthy!  No heavy oils or fats used.  I used a 0-calorie non-stick spray.  Do you want to talk about absolute healthy bliss?  Well my friend ~ I am ready to talk!  Less than 375-calories for my 3 taco dinner.  "Winner, winner, healthy grilled taco dinner!"

The saddest part?  That last taco!

Hi-dee hi-dee don't-neglect-that-gas-grill-ho my friend.

Recipe

Mushroom-Barley Soup

Remember, today is the tomorrow you worried about yesterday.

 - Dale Carnegie

A free round of my finest greetings to everyone!

Mushroom-Barley Soup

Um... Another recipe from the cookbook, "Better Homes and Gardens 365 Vegetarian Meals".  This time it's Mushroom-Barley Soup.  Four words best describe this soup, "healthy and low-calorie".

It's another recipe from the crock pot chapter of this outstanding book.  Basically it's diced tomatoes, mushrooms (lots of it), tomato paste, diced carrots, barley (I used Farro), spices and vegetable broth.  Absolutely no oils added and the primary source of calories are derived from the whole grains (barley).  No, no black beans in the soup. Those things in the picture above that look like black beans are slices of portabello mushroom cap.

The result is a thick soup having consistency of chilli but a very deep rich tomato & mushroom flavor.  If I didn't make this myself and did not know the ingredients, I'd swear it was a beef-burgundy based soup.  I believe this taste to be the result of a deep inner mingling of mushroom and tomato flavor. 

Since this soup is a result of a cookbook and I held true to the original recipe, I am unable to share the specific ingredients and directions with you.  That being said, I have directed you to the source of this delicious soup and you might find a copy on a bookstore shelf near you.  I found my copy at Sam's Warehouse Club that always has major markdowns on original cover pricing. 

Hi-dee hi-dee this-vegetarian-cookbook-rocks-ho my friend.