Monday, May 29, 2017

Grilled Mushroom Caesar Salad

This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly everyone will think you’re a fun guy when you make this traditional side salad as the main meal—all done on the barbecue!

·      ½ cup (125 mL) soy milk (more as needed)
·      ½ cup (125 mL) vegan mayonnaise
·      2 tsp (10 mL) freshly squeezed lemon juice
·      2 small cloves garlic, minced
·      1 tbsp minced capers
·      ½ tsp each light soy sauce, brown sugar
·      ¼ tsp each apple cider vinegar, mustard powder, onion powder
·      1 tsp miso
·      pinch ground ginger
·      salt and pepper to taste

·      2 small hearts of romaine lettuce
·      ¼ cup (60 mL) freshly squeezed lemon juice
·      2 tbsp (30 mL) olive oil
·      seasoned salt
·      16 large shitake mushrooms, stems removed
·      3/4 lb (375 g) oyster mushrooms, stems on
·      1/2 cup (125 mL) croutons

Oil grill and preheat barbecue to med-high 
1. In a medium bowl, whisk together dressing ingredients. Season to taste with salt and pepper and thin with more soy milk to get desired consistency. 

1. Slice romaine in half lengthwise, leaving core intact. 
2. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine. Set romaine aside on a tray. 
3. Place mushrooms (cut oyster mushrooms into smaller pieces if needed) in remaining lemon juice mixture in a baking tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins 
4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side. 
5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the plates. Remove stems from oyster mushrooms and divide among the plates. Scatter with croutons. Drizzle with dressing. Serve.

Thursday, January 19, 2017

1:15 Buns

Welcome to the new year! If your 2017 is going to be anything like my 2016, then you will need this recipe to get some rich bunly goodness into your meals post haste. They are a little more stodgy than a regular bun, but, hey, you can make these in one hour and 15 minutes and they taste better than anything from the grocery store. The key is to have a nice warm place to help the dough rise quickly. The baking powder also gives them a better oven rise.

Makes 6 buns
- 15 oz bread flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar
- 1 tbsp instant yeast
- 1/2 tsp apple cider vinegar
- 4 oz warm soy milk
- 5 oz warm water
- 1.5 oz oil

- warm soy milk for brushing
- sesame seeds

0:00 - 10:00: Whisk together flour, baking powder, salt, sugar, and yeast. Whisk apple cider vinegar into the soy milk, then whisk in water. Add to flour along with the oil. Bring into a dough and knead until smooth. Shape into a ball.

10:00 - 30:00: Place dough in an oiled bowl, cover, and let rise in a warm place.

30:00 - 35:00: Shape dough into 6 boules. Place onto a baking sheet lined with parchment paper. Flatten into more of a puck-like shape. Brush with warm soy milk.

35:00 - 50:00: Let buns rise in a warm place, brushing with soy milk one more time half way through  the rise. Preheat oven to 400 degrees.

50:00 - 60:00: slash buns about 1/3 of the way through with a sharp knife. Brush once more with soy milk and sprinkle with sesame seeds. Finish the rise. The final buns won't have as much rise as a regular dough but don't worry, they have a good oven rise.

1:00:00 - 1:15:00: Bake the buns for 7.5 minutes, then rotate pan and bake for another 7.5 minutes. Cool and serve.