Vegan Chicago-Style Hot Dog
I’m taking a risk. I hope my Chicago friends and family won’t be mad that I am sharing a Vegan hot dog, but please hear me out. All these authentic Chicago-style hot dog “fixings” will really give you the Chicago dog experience.
Even ardent meat eaters might eschew hot dogs due to ingredients and additives in addition to beef or other meats – such as corn syrup, salt, potassium lactate, hydrolyzed beef stock, natural flavor, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite, sheep’s casing…
So try a “a real vegetarian frankfurter” as Field Roast Grain Meat Co. calls it. Simply made from grains and vegetables, it is very tasty, balanced, and well-seasoned.
Now here is the best part, a Field Roast frank has 3 to 4 times the amount of protein as a regular hot dog, sporting 20g in one link with no cholesterol. It has 6g of fiber compared to zero in a hot dog and much less saturated fat as well. Interested?
How To Prepare a Vegan Chicago-Style Hot Dog
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Savory Greek Yogurt with Kale Pesto
Recipe by Nicole Putzel
With the summer solstice fast approaching, I decided to choose a recipe from the “Summer” section of Nicole’s veggie-centric cookbook, The Seasoned Plate: Delicious and Healthy Real Food.
This Greek Yogurt parfait is super fresh, colorful, and mighty flavorful. Kale pesto is simultaneously earthy, nutty, garlicky, and salty. All these savory flavors harmonize with the creamy yogurt and are layered with blackberries, tomatoes, avocado, and walnuts for a delightful healthy cool lunch on a hot day.
Yogurt Parfait Recipe and Cookbook Giveaway!
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Rigatoni with Broccoli, Cherry Tomatoes, Arugula, and Buffalo Mozzarella
Recipe by Nicole Putzel
All hailing from Chicagoland, Chef Nicole Putzel and I were virtually introduced a few years back by our mutual friend and discerning foodie, Peg. We recently thought it might be fun to collaborate on some of our cooking experiences, especially during these challenging times.
Nicole sent me a copy of her delightful book just published last year, The Seasoned Plate: Delicious and Healthy Real Food. She says, “This cookbook is the result of a beautiful recipe: one of food, friendship, and wellness, told by the seasons.”
Throughout the seasons, Nicole would create a vegetable-centric recipe every Friday, often harvesting the produce from her own organic garden. Her friend Photographer Claudia Chocano would shoot the dishes, after which they would partake of the fruits of their labors together.
The first recipe I chose from the Spring section was this fresh, vibrant, vegetarian rigatoni dish. Nicole wrote, “This colorful pasta dish came together on an evening when my house was filled with company and my guests asked for a tour of the vegetable garden. The broccoli, arugula, and basil were all ready for harvest and everyone was hungry, so voilà! This was a true crowd pleaser.”
Springtime Rigatoni Recipe and Cookbook Giveaway!
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Heirloom Bean and Tomato Crostone
Have you been baking a lot of bread during this pandemic time? More than you and your family can possibly eat? Maybe you have some slices in the freezer? Here is a delightful meatless meal to use the remainder of the bread that may be becoming a little hard and stale.
The flavorful bean broth rehydrates the toast…and for such a simple dish, this crostone is really extraordinary. Butter AND olive oil add rich mouthfeel while colorful cherry tomatoes add sweetness. Fresh thyme adds herbaceous earthiness while yellow eye beans bring a deep creaminess. It’s a peasant-style vegetarian dish drenched in flavor and texture, and is extremely satisfying. And extremely economical.
Heirloom Bean and Tomato Crostone Recipe
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Chickpea Stew with Lots of Veggies
Kale, Cabbage, Spinach, Carrot, Onion, Celery, Tomato
We are cooking in some challenging times, my friends. But we can do this and we can do this well! Look in the fridge and get excited!
We are cooking without the luxury of just popping over to the supermarket to get whatever ingredient our original recipe requires.
Today’s meal started in the pantry with a can of chickpeas and progressed to the veggie drawer in the fridge. There was a very small head of cabbage left over from my Stuffed Cabbage rolls. Less than a half bag of pre-washed spinach, and an aging bunch of curly kale.
Staples of carrot, onion, celery and garlic are almost always on hand. It was here that this hearty, healthy, satisfying stew recipe began to take shape.
Also, don’t underestimate dried herbs. They definitely have flavor and can substitute for fresh in these unusual times. Hopefully the dried herbs in your pantry are not too old!
Chickpea Stew Recipe
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Eggplant Steaks, Restaurant Style
A couple months ago we had an absolutely delightful and completely unique meal at Roy Choi’s restaurant, Best Friend, at Park MGM on The Las Vegas Strip.
“Best Friend is… Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS. Hip hop-to-bibimbop. Kimchi-to-spaghetti. BBQ and late-night food. I want Best Friend to energize the minds of people looking to experience the best in life. Whether they are from Hollywood or Hong Kong, D.C. or Down Under, I hope all guests are licking their fingers with their mouths full saying ‘holy sh!t’ as they reach across the table for another bite. LA food in Las Vegas. Los Vegas. Best Friend. Forever.” – Roy Choi
Blown away by the KALBI Korean BBQ marinated bone-in short rib; SLIPPERY SHRIMP crispy rock shrimp, chili mayo, walnuts; ELOTES kewpie mayo, lime juice, tajín, cotija, cilantro; and EGGPLANT SCHNITZEL.
The eggplant was simple yet elevated with its silky interior and crunchy exterior. The sauce was intriguing, creamy, and mustardy. Fresh peppery green arugula provided the perfect balance to the fried eggplant. Brilliant.
In his endearing, personal, and somewhat irreverent cookbook L.A. Son, Chef Choi writes, “I make a mean schnitzel.” Yep, he sure does.
Eggplant Steaks Recipe
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A Moist, Tasty, Satisfying Vegetarian Meatloaf
Oatmeal, Quinoa, Walnuts, Hazelnuts, and Gruyere Cheese
Mashed Potatoes and Mushroom Gravy
The somewhat mysterious walnut loaf on the vegetarian restaurant menu seemed way too heavy for lunch, so I ordered the sprouted salad instead.
While the salad was completely delicious, I was still curious about that hearty, compelling “vegetarian meatloaf” so I decided to make one at home.
While researching vegetarian walnut meatloaf recipes, I came across several that sounded similar to our local restaurant’s version. Upon further investigation, it appears that the original recipe is over 2 decades old, from famous vegetarian chef Deborah Madison.
Madison recently noted that 20 years ago she would add cheese to many of her recipes. These days however, with the variety and quality of vegetarian ingredients, she no longer relies on cheese to substitute for the meat. In this vegetarian meatloaf, cheese does play an important role…but vegan cheese should work fine too.
In my interpretation of the recipe, I substitute oatmeal and quinoa for Madison’s brown rice, and make many other adjustments as well, but credit for the concept definitely goes to her.
Vegetarian Meatloaf, Mushroom Gravy Recipe
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