Jun 14, 2020

shawarma salad



Overview

Time: 45 minutes
Dishes: air fryer or oven and baking sheet, large bowl, small bowl, whisk


Hello, hello Dear Readers!

I find it completely ironic and hilarious that a salad should take a lot longer to prepare or cook than a main dish, but those are the facts. I had to classify this meatless, vegetarian and vegan recipe as moderate because of the baking time (which CAN be reduced dramatically the smaller you cut the potatoes, but the lazy in me decided on 3/4-inch dice) and the ingredients list, which, as we all know, can hit the roof for salads.

If you've been to my blog before, you are familiar with my love of shawarma (see Herbivore copycat HERE and seitan shawirma HERE), so turning the Middle Eastern wrap into a salad was not a reach for me! Here is my take on the sandwich-turned-salad, which turned out pretty delicious and all things considered, pretty fast. 

It's the baking time that makes this take long, so, if you want, chop the potatoes into 1/2-inch cubes and drop the baking/air-frying to 10 minutes from 20 minutes, before adding the protein. That would make this salad take about 35 minutes to bake, but, all in all, consider the extra baking time not as more time in the kitchen but more time to be with your family and fur-babies, since that part is hands-off.    

This is a complete dish, with protein, vegetables and starch, so devour as is.

Enjoy! 




Speedy Cooking Tips:

  • Peel and chop the potatoes BEFORE grabbing your ingredients.
  • Soak the potatoes and preheat oven/air-fryer while grabbing ingredients.
  • Start baking as soon as possible.
 





Shawarma Salad

Makes 4 servings 

moderate 


Preheat air-fryer to 400-F or oven to 475-F


1. Potatoes: Peel and chop the potatoes into 1/2 to 3/4-inch cubes. Soak in cool water for 5 minutes. Drain well.   Note: The smaller you cut the potatoes, the shorter the baking time.

4 medium to large potatoes

       

2. Roasting: Toss the ingredients in a large bowl and add to the baking sheet or fryer basket. Bake/air-fry for 20 minutes (for 3/4-inch dice).  

Drained Potatoes

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika


3. Protein: Add to the pan or basket of Roasting and continue to bake for 20 minutes, or until the potatoes are crisp and tender.

4 seitan cutlets (chopped), 2 cups re-hydrated Soy Curlz, 2 cups chickpeas or 1 package Gardein Beefless Tips

1 teaspoon paprika

4 pumps of oil spray

2 pita breads, cut into 1/2-inch strips, added to basket or pan during last 10 minutes of baking (optional)


4. Dressing: Mix with a whisk in a small bowl:

1/3 cup hummus

2 tablespoons fresh lemon juice

2 tablespoon water

salt and paprika, to taste

1 teaspoon hot sauce (optional)


5. Salad: Serve Salad ingredients with the Protein/Potatoes and Dressing.

6 cups shredded lettuce

1 large tomato, chopped

1 avocado, 1 carrot and/or 1/2 cucumber, thin sliced

1/2 small red onion, thinly sliced

1 cup tortilla chips (if not using pita bread)


© 2020 Copyright Zsu Dever. All rights reserved.






Jun 6, 2020

mac-n-cheeseburger pasta



Overview

Time: 40 minutes
Dishes: large, oven-safe skillet and lid, medium pot


Hello, hello Dear Readers!

Ever wondered how to make a meatless, vegetarian, and vegan burger into a pasta dish? I have, too! Wonder no more. This pasta dish does indeed, surprisingly, tastes like a cheeseburger but it is so much easier to prepare and eat than one.

This dish is really versatile, since you can use beans instead of vegan grounds, and it still comes out fabulous. I used Beyond Beaf grounds in this one, but even homemade ground seitan would be great.

It is also very quick to prepare, and clean up is easy too, if you have an oven-safe skillet; if not, then use a 9x9 baking pan. Put your water for the pasta on right away since the rest of the dish comes together quite fast!

This one is complete with pickles and mustard - but, of course, make it your own. Add some ground bacon-type bits or Smart Bacon, Tofu Bacon or Tempeh Bacon for a great twist. If you wind up with leftovers, reheat in the microwave with a splash of water, to offset any dryness.

Serve with a green salad to act as the lettuce on your "burger."

Enjoy! 



Speedy Cooking Tips:

  • Get all the ingredients out and the pots and pans prepared.
  • Put the pasta water on first.
  • Remember to reserve the cooking water.
  • Remember to reserve the onion for the topping.
  • Use a lid while cooking the onion for faster cooking.
 



Mac-n-Cheeseburger Pasta

Makes 4 servings 


Serve with: Green Salad

Preheat oven to 400-F


1. Pasta: Cook the pasta in a medium pot of salted boiling water, 2 minutes shy of al dente. Drain but reserve 1/2 cup of cooking water:

12 ounces elbow pasta

2. Grounds: Heat a large oven-safe skillet over medium-high heat. Add the oil, onions, garlic and grounds. Cook, covered, until golden, about 5 minutes. If using beans, add beans after onions have cooked 3 minutes:

1 tablespoon olive oil

1 medium onion, chopped (reserve 2 tablespoons)

2 garlic cloves, minced

1-pound vegan grounds or 2 cans black beans

3. Sauce: Add the Reserved Cooking Water, tomato sauce, pickles, Worcestershire, mustard and salt and pepper. Mix well, bring to boil and add the cooked Pasta.

1 (15-ounce) can tomato sauce

1/2 cup chopped dill pickles

1 tablespoon vegan Worcestershire sauce

1 tablespoon mustard

 4. Bake: Cover the pan with an oven-safe lid (or foil) and bake for 15 minutes. Remove the lid, add the cheese, cover again and bake until cheese melts, about 3 minutes: 

8 slices vegan yellow cheese

5. Serve: Top with the optional tomatoes and Reserved Chopped Onions:

2 tablespoons chopped tomatoes (optional)

 





© 2020 Copyright Zsu Dever. All rights reserved.