Meatless Monday: Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

For the most part, if you were to browse through all the recipes on this blog, you’d probably assume I am a longtime vegetarian.  Save for a few seafood recipes and the occasional meat-centric photograph while eating outside of our home, the recipes here are vegetarian. I’ll occasionally cook fish or shrimp, but for the most part my cooking IS vegetarian and has been for a good seven or so years.

I enjoy working with new plant-based ingredients. There have been times I’ve attempted to challenge myself to keep certain recipes vegan, using no dairy whatsoever, which is often the hardest ingredients for me to omit. I like cheese. Like REALLY enjoy cheese.

When I saw Field Roast’s Chao Slices, I was curious about this vegan coconut “cheese,” seasoned with a traditional Vietnamese fermented soybean curd. The most difficult thing about vegan cheeses has often seemed to be the weird aftertaste, which certainly doesn’t seem like “real” cheese (and why should I expect it to?!) as well as the lack of melting. However, this Chao Cheese is both delicious and melty!

My instant thought was VEGAN CHEESE STEAK! Because… why not? These sandwiches are FILLING. As in you cold probably divide the filling into six sandwiches rather than four, but I live in a house filled with hungry boys who thoroughly enjoy eating. Either way, you won’t be disappointed by the quality or flavor in these cheese steaks or feel like you missed out by opting for a vegan version of a Philly classic.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo

Serves 4 (hefty servings)

Ingredients:
2 tablespoons oil
1 clove garlic, minced
1/2 pound crimini mushrooms, chopped
1 tablespoon dried parsley
smoked sea salt and pepper to your liking

2 white onions, halved then sliced thinly
1 large (or 2 small) green bell pepper, sliced in thin strips
3 tablespoons oil
1 teaspoon smoked sea salt
1/2 teaspoon ground black pepper

3/4 cup Vegenaise
2 chipotle peppers in adobo sauce, minced
1 clove garlic, minced
juice from 1/2 a lemon
pinch of smoked sea salt and pepper

3 packages Field Roast Smoked Tomato Deli Slices
2 tablespoons olive oil
8 slices Field Roast Chao Creamy Original Vegan Cheese
2-3 Roma tomatoes, sliced about 1/4-inch thick
1 pound sourdough baguette, cut into four equal portions

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Directions:

Prepare the mushrooms: Heat two tablespoons of olive oil over medium heat. Add the garlic and sauté for about 20 seconds. Add the mushrooms and sauté until tender but not mushy (4-5 minutes). Toss with the parsley, salt and pepper. Set aside, off the heat, until needed.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Prepare the onions and peppers: Heat the three tablespoons of oil over medium-high heat (you can use the same pan you cooked the mushrooms in). Add the onions and cook until nearly translucent (4-5 minutes). Add the strips of bell pepper, teaspoon of salt, and half teaspoon of pepper. Sauté until the peppers are tender (4-5 minutes). Set aside until needed.

Prepare the sauce: Whisk together the Vegenaise, chipotle peppers, minced garlic, lemon juice, salt and pepper until well combined. Set aside until needed. (Leftovers can be refrigerated for up to 1 week.)

Prepare the veggie meat: Roughly chop the deli slices into un-uniform bite size pieces. Heat two tablespoons of olive oil over medium-high heat. Add the chopped deli slices to the pan and sauté until lightly brown. Add the mushrooms, onion and peppers, along with four torn up Chao slices. Toss to evenly distribute the ingredients until the Chao begins to melt. Place the remaining four slices of Chao over the mixture, in a single layer, then reduce heat to medium-low and cover, allowing the Chao to melt.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Meanwhile turn your oven on to broil. Slice each of the baguette portions lengthwise. Place the bread under the broiler, cut-side up, until lightly toasted.

To make the sandwiches, spread some of the chipotle mayo on each of the baguette halves. Top with the deli slice mixture (1/4 of the filling per sandwich). Top with slices of tomato, close the sandwich and serve immediately.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

  • Disclaimer: All opinions on these ingredients are my own. I was not paid or sponsored by Field Roast or any other company to use these products.

Day to Day Life: Week Eight

A quick glimpse into the last week:

One of my favorite weird snacks! Pickle + cream cheese toast. (So good!)
Forbidden Rice Blog | Day to Day Life - Week 8.2015

Mardi Gras happened… and my husband played a show with a few other local musicians.
Forbidden Rice Blog | Day to Day Life - Week 8.2015 | Playwright Ashland

Post-show bar finds… “Guitar Guy’s” take out box was filled with… a sliced pickle. That is all. And as it turned out, the box belonged neither to my guitar-guy husband, or the other guitar-guy Paul.
Forbidden Rice Blog | Day to Day Life - Week 8.2015

Valentine’s Day lilies still bursting open!
Forbidden Rice Blog | Day to Day Life - Week 8.2015

My buddy Janet invited me along on a photo shoot she had to do at the high school one day… I not-at-all-discreetly got this shot of her.
Forbidden Rice Blog | Day to Day Life - Week 8.2015 | Jazzy Photography

We had lunch at my favorite spot in Ashland afterwards, Sammich… The albacore is always a good choice. This time they offered me their spicy giardiniera on it as well– EVEN BETTER.
Forbidden Rice Blog | Day to Day Life - Week 8.2015 | Sammich Ashland

Some days require a big beer.
Forbidden Rice Blog | Day to Day Life - Week 8.2015 | Ninkasi Brewing

A thrown together dinner one night… Fancied-up caesar salad, cheesy breadsticks and a haphazard pasta concoction.
Forbidden Rice Blog | Day to Day Life - Week 8.2015

Its been looking and feeling very Spring-like around here…
Forbidden Rice Blog | Day to Day Life - Week 8.2015

Another thrown together dinner. Steamed basmati rice, tempura style fried tofu with Chinese 5-spice, southern tomato gravy, and peas + corn. Innnteresting.
Forbidden Rice Blog | Day to Day Life - Week 8.2015

Homemade seitan BBQ in the works another night.
Forbidden Rice Blog | Day to Day Life - Week 8.2015

A sunny selfie. (I really don’t like that word, “selfie.”)
Forbidden Rice Blog | Day to Day Life - Week 8.2015 | Julie Hashimoto-McCreery

I got a new loaf pan. And decided to christen it with orange chocolate chip pound cake… BATTER.
Forbidden Rice Blog | Day to Day Life - Week 8.2015

CAKE.
Forbidden Rice Blog | Day to Day Life - Week 8.2015

A Field Roast experiment WIN. Recipe tomorrow.
Forbidden Rice Blog | Day to Day Life - Week 8.2015 | Field Roast Cooks in the Field 2015

Breakfast for hungry boys. Crispy ‘taters and a pesto tofu scramble.
Forbidden Rice Blog | Day to Day Life - Week 8.2015

I hope you’ve had a lovely week!

Saturday Sites: Week Eight

SaturdaySites2015Week8

1.) For you moms of boys… this piece of writing is a gem. I just about died from laughing and said YES. I understand.

2.) I haven’t seen this movie yet, but would like to. I enjoyed Linklater’s other films and am intrigued by this project’s concept.

3.) Although I’m not too big on soda, I would make and drink this one!

4.) The choreography and moodiness here is so dang good.

5.) Can you match the dog with its owner? (I did terribly.)

6.) This pizza sounds so damn good.

7.) Oh heyyy! Pretty much ALL these things.

8.) Street art turned animated GIFS. These are neat!

9.) This blood orange strawberry limeade looks delicious!

10.) One simple way to get a better night’s sleep. I had a great therapist who suggested the same.

11.) Science says hunger makes you buy more stuff, even if it’s not food.

12.) Why it’s important to be alone.

13.) I enjoyed reading this.

14.) I know it’s not December… but I certainly do love Rosie Thomas and her Cyndi Lauper cover.

15.) Discovering new blogs always makes be happy… This one doesn’t disappointz. There are so many good looking recipes!

16.) Let’s have all the matcha chai we can. Please and thank you.

17.) These words.

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

For as long as I can remember, my mom has always had an ever-growing collection of cookbooks. The extensive collection was (and probably still is) filled with local Hawai’i recipe books, Korean, Japanese, and Chinese cookbooks up the wa-zoo. There were books whose covers were aged, pages stained with various ingredients from when she cooked those particular recipes. When we went to the library, she almost immediately went to the cookbook section to scope out new books as well (a trait I have happily, apparently, inherited).

One of the cookbooks I lovingly recall is the original Moosewood Cookbook by Mollie Katzen, first published in the 1970’s.  The book was a gift to my parents when they married, from my grandparents. The original book contains handwritten recipes, colorless, hand-drawn pictures. (There’s a newer version of this cookbook, where color has been added and many of the recipes have been slightly altered.)

My mom had a handful of staple recipes she’d use from the Moosewood Cookbook. The pasta al cavolfiore (or spaghetti with cauliflower) was probably my most frequent request. The broccoli mushroom noodle casserole was another go-to favorite around our house. However, my top favorite recipe — the one I’d get most excited about when I saw the marinara cooking on the stove, and the cookbook laid out on the kitchen counter, was the vegetable lasagna.

A good lasagna is no small feat.  I think every aspect needs to be flavorful, but not so much that one part of the lasagna overpowers another layer of flavor. The following lasagna isn’t one you’ll find in the beloved Moosewood, but it’s a good one! This pesto lasagna is creamy, very filling and most definitely doesn’t lack in flavor.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Yields 6-10 servings.

Ingredients:
1- 16 ounce box lasagna noodles
4 ounces butter
1/4 cup all-purpose flour
8 ounces prepared basil pesto
1 1/2 cups No-Chicken broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup olive oil
2 shallots, minced
2 cloves garlic, minced
18 ounces Quorn Chik’n Tenders
1- 19.75 ounce can quartered artichoke hearts
16 ounces whole milk ricotta
2 eggs, beaten
8 ounces sun dried tomatoes, julienned
1 teaspoon salt
1/2 cup grated parmesan cheese
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 pound part-skim mozzarella cheese, shredded

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Directions:
Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Set aside until needed.

Prepare the sauce: In a large heavy-bottomed pot, melt the butter over medium-high heat. Whisk in the flour until a slight paste forms. Cook for 1-2 minutes. Whisk in the pesto, broth, milk and cream. Occasionally stir until the sauce thickens (6-8 minutes). Whisk in the one teaspoon of granulated garlic, teaspoon of salt, and half teaspoon of pepper. Reduce heat to low until the sauce is needed.

Prepare the Chik’n: In a medium pan, heat the 1/4-cup of olive oil over medium-high. Add in the shallots and minced garlic, then sauté until the shallots soften (3-4 minutes). Add the Quorn Chik’n Tenders and artichoke hearts. Sauté until the tenders are golden brown.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Prepare the ricotta: In a large mixing bowl, combine the ricotta, eggs, sun dried tomatoes, teaspoon of salt, parmesan cheese, tablespoon of dried thyme and the tablespoon of granulated garlic. Stir until well combined.

Preheat your oven to 350 degrees F.

Assemble the lasagna: In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce (4 noodles should work).

Next, add half of the tomato-ricotta mixture, spreading it over the layer of noodles. Add half of the Chik’n over the ricotta layer. Add 1/3 of the sauce over the Chik’n, followed by 1/3 of the shredded mozzarella. Repeat these layers again, then add one more layer of noodles, followed by the remaining sauce, then the remaining mozzarella.

Lightly oil a sheet of foil, then cover the lasagna, oil-side over the cheese. Place the whole pan on a baking sheet (in case of overflow). Bake the lasagna for 1 hour and 15 minutes, removing the foil for the last 15 minutes of cooking. Cool for 15-20 minutes before slicing.

Quorn

 

 

Day to Day Life: Week Seven

Here’s a quick glimpse at the last week:

I had a lunch date with my mother-in-law early in the week, at one of my favorite lunch/food spots in Ashland. Sammich pastrami never ever disappoints!
Forbidden Rice Blog | Sammich Ashland

My Aunt sent me a handful of photos that she found in my late Grandma’s collection. This is my 5th and 6th grade school photos. Aren’t they ridiculous? VESTS AND BANGS FOREVER (NEVER).
Forbidden Rice Blog |Kapa'a Elementary 5th and 6th Grade

We had Vincent’s girlfriend and his mom both over for dinner one night. Dinner included bourbon in the Old Fashions. I had never made one before. And couldn’t find maraschino cherries at our Co-op (plus I don’t like them) so I got these organic Oregon cherries. An excellent, tasty non-waxy substitute!
Forbidden Rice Blog | Old Fashion

Pizza dough on the rise.
Forbidden Rice Blog | Pizza Dough

For these pizza concoctions.
Forbidden Rice Blog | Pizza Concoctions

A post-bath Chicken looks like this! Complete with crazy “hair,” heating pad and knitted scarf.
Forbidden Rice Blog | Chicken Bath Hair

Yogi Tea wisdom.
Forbidden Rice Blog | Yogi Tea Wisdom

Wet veggie burritos one night!
Forbidden Rice Blog | Wet Veggie Burrito

My husband and I went out for an early Valentine’s Day lunch…
Forbidden Rice Blog | Larks Ashland

I got fried chicken…
Forbidden Rice Blog | Larks Ashland Fried Chicken

What are siblings for? Butt pillows, duh.
Forbidden Rice Blog | German Shepherds

Pink lilies from my Valentine.
Forbidden Rice Blog | Pink Lilies

Breakfast ‘taters!
Forbidden Rice Blog | Breakfast Potatoes

Silas made the All-Star Basketball Team, along with three of his teammates. They got to play in a special game this weekend.
Forbidden Rice Blog | Manny League Basketball Medford

Waffles…
Forbidden Rice Blog | Waffles

And a topping bar to make waffle pizzas.
Forbidden Rice Blog | Topping Bar Pizza

Spring weather around here… warmth in the day, blue skies… I keep waiting for snow!
Forbidden Rice Blog | Ashland Oregon

Little Chicken.
Forbidden Rice Blog | Chicken Pigeon

I hope you’ve had a good week!