VegetarianMastery-Lesson6

Since Eric is a gourmet chef at Millennium Restaurant, he uses some sophisticated language. If you see a word you don’t recognize in his recipes (for example, “umami”), look it up. Take this opportunity to get schooled in the language of professional chefs. Next, cook up one of today’s recipes, and invite some omnivorous friends […]

Eric Tucker millenniumrestaurant.com Listen to this interview with Chef Eric Tucker. He is introduced as being the from Millennium Restaurant in San Francisco. The Millennium Restaurant in San Francisco was closed and was reopened in Oakland where he is the founding and current chef – co-owner. Find out how to make “meaty” meals that your

Asian Long Bean and Tempeh Salad Tempeh really lends itself to sweet and spicy glazes. Being seared with coconut oil gives it a nutty quality. If you can get your hands on really fresh tempeh, all the better. It’s nuttier and usually doesn’t contain vinegar (which tempers the mold growth but gives it a slightly

Tempeh Picadillo Empanadas For this recipe, we pan roast the crumbled tempeh with coarsely ground nuts and spices to bring out its meaty, nutty quality. The resulting filling is very savory. Tempeh Picadillo Ingredients: 1 yellow onion, small, diced 2 cloves garlic, minced 2 Tablespoons extra virgin olive oil ½ pound crumbled tempeh 1 cup course ground

Black Pepper and Smoke Salt Charred Portobello Mushroom Bruschetta Paper thin slices of smoky, salty broiled Portobello mushrooms layered on a toasted bruschetta — with a horseradish aioli — make for a real hearty appetizer. The caramelized, slightly charred top of the mushroom cap enhances the meatiness of the mushroom. Ingredients: 3 medium-large Portobello Mushroom caps

Grilled Oyster Mushrooms High heat grilling brings out the surprisingly meaty quality of these mushrooms. Chop them up and use with pizza and pasta, or even a sandwich filling with grilled tofu and a remoulade. Ingredients: 2 pounds oyster mushrooms 2 cloves garlic minced 1/3 teaspoon crushed chili flake (or try ground Cascabel or Ancho chili)

Yuba Rolls with Black Chanterelles This makes a great filling for dumplings and pot stickers. Caramelizing the shallots really brings out the tofu’s meaty qualities. If you can’t find fresh yuba (tofu skin), look for sheets of frozen yuba in Asian markets. If you can’t find chile jam, use an Asian chile sambal and agave

Wilted Spinach Salad with Orange, Sesame and Lacquered Tofu  In this recipe, tofu is basted and baked with a smoky tea infused marinade. Baking firms up the texture, giving it more “chew”. The tea adds smoke. The tamari and maple syrup give it more savory umami qualities. For the marinade Ingredients: ½ cup tamari ½

uten flour in this preparation gives these bean cakes a real toothsomeness you can sink your teeth into. Gluten flour is a powerful binder. In effect you are making seitan.Try shaping the bean cake mix into “meat balls” and bake. Serve them gratin style, swimming in a cinnamon infused tomato sauce with toasted bread crumbs

Seitan Merguez Sausage This recipe creates a vegan version of a highly spiced North African sausage. The textures and flavors are similar to the real thing and add an intense burst of flavor and texture when chopped and added to a tagine, pasta sauce or pizza topping. The smoked paprika is a fairly crucial ingredient,