Vegetarian Sloppy Joe Sandwich July 16, 2008Posted by live2cook in Cherishing Dinners, Flat and Fried Breads, Sandwiches, Sauces and Gravies.
Tags: seitan sloppy joe loose meat
I have a colleague who is a foodie and a critic. One day I made a sandwich with potato patties and was boasting that I made veggie burger sandwich. She said that the taste was good but she would call it Aaloo Tikki. The other day I made spicy stir fried noodles, she called it Curried noodles and pointed out that I couldn’t keep away from curry powder.
To be honest, I felt the same that the burgers with potato tasted like aaloo tikki even after adding oats flakes for chewiness. Though I replace the browned beef with Kidney beans in recipes, I had to hide the feeling that it tasted like “Paruppu Usili” ( a dhal preparation). Though I don’t know how the meat version tastes, I do agree that the substitutions reminded me of other tastes that I know.
After knowing that Textured Vegetable Protein and Seitan make good meat substitutes, I wanted to give it a try. Since I was introducing a new taste and texture to my family, I thought of making the seitan instead of investing in Wheat Gluten powder. The seitan (wheat gluten) turned out well and inspired me to use it in a recipe that looked less meaty. If I prepare “Mock schezhuwan duck” all of a sudden, I am sure that the family critics won’t even look at it.
With some search, I managed to find “Sloppy Joe on Corn Tortilla” recipe. I replaced the turkey with seitan and kidney bean mixture. The recipe called for sloppy joe sauce. But, normally they use tomato sauce and Worcestershire sauce (Source : a Friend). Yet again, I had to find Worcestershire sauce that doesn’t contain Anchovies, which was a hard find. So I took a recipe for that sauce and added the ingredients that were on hand, to my Vegetarian version of Sloppy Joe.
1 Cup seitan (Steam for 10 minutes, Cool and pinch into small pieces)
1 Cup kidney beans ( Soak, Pressure cook and mash coarsely)
1/2 Cup chopped onions
1/8 Cup Olive oil
1/8 Cup thick tamarind extract
1/8 Cup vinegar
1/8 Cup orange juice
1/8 Cup Maple syrup
2 Tbsp Tomato paste
1 Tbsp minced garlic
1 Tbsp minced ginger
1/2 tsp minced Jalapeno peppers
1/2 tsp Ground Cloves
1/2 tsp Ground Black pepper
1/4 tsp Red chilli powder (optional)
Salt to taste
4 Corn tortillas
Cheese as per taste (optional)
1. Mix Tamarind, Orange juice, Vinegar, Maple syrup, Tomato paste, Cloves, Black pepper, Chilli powder in a small mixing bowl. Set aside.
2. Heat a heavy bottomed pan and add the olive oil. When the oil is hot add the chopped onion.
3. When the onion is browned, add the ginger and garlic. Fry for a minute.
4. Add the jalapeno peppers and add the tamarind-vinegar mixture.
5. Reduce the heat and simmer until the liquid is reduced into half.
6. Add the seitan and mashed kidney beans. Stir fry until the mixture scrambles but retains moisture.
7. Fill the seitan mixture to the corn tortilla and sprinkle with cheese while warm. Serve with a salad on the side. I served it with Mango Salsa.
I have to say that we surely had a different textured and awesome tasting dinner.
An unusual Burger June 5, 2008Posted by live2cook in out of the griddle, Sandwiches.
Tags: Mor Kali Burger Patties Buttermilk
One night, I decided to prepare “Mor Kali” (Mush made with Buttermilk and Rice Flour) for dinner. There was plenty of yogurt sitting in my fridge, ready to go sour. I thought Mor kali would be a good idea to use it up. When I began talking about my plan for dinner, DH replied “Oh! the sticky play dough!”. It was obvious that it was going to be just me who would be eating it. But, it was such a day that I was not in a mood to search for any other recipes. So I decided to prepare mor kali anyway, but, serve it in an appealing way. How can I make Mor kali appealing? Out of the blue, I decided to make it into a patty. I served it like a burger and DH ate the Mush without Fuss! 🙂
1 cup Rice flour
1 1/2 cups Buttermilk
2 tsp Salt
1 tsp oil
1 tsp Urad dhal
1 tsp Chana dhal
1/2 tsp Black mustard seeds
1/4 tsp Fenugreek seeds
2-3 Red chillies
2-3 Dahi Chillies (optional)
3-4 Curry leaves
a pinch of Asafetida
1. Heat the oil in a large pan.
2. Add Mustard and Fenugreek seeds. When they splutter, add Asafetida, Dhals, Chillies, Curry leaves and cook til the dhals turn golden brown.
3. pour the buttermilk and add the salt. Bring to a boil.
4. Add the rice flour slowly while mixing continuously.
5. Reduce the heat and keep stirring until the mush starts to form like a ball.
6. Turn the heat off and cover the pan with a plate.
7. Allow to cool. Shape like patties.
8. Heat a griddle and drizzle with oil. Place the patties in the griddle and brown on one side. Turn and brown the other side.
9. Spread the ketchup on one half of the roll and the Mustard on the other. Layer with lettuce, onion tomato, cheese and the patties. Serve warm.