'Chicken' Salad Sandwich

Chicken salad is something I've missed since being a vegetarian. I don't know why, particularly, because as a child, chicken was repetitive and mayo repulsive (in my humble 10 year old opinion). Maybe it brings back memories of summers spent with family and friends. In particular I remember a chicken salad recipe by the great D family that included red grapes. Since then the D's have introduced lots of novel ideas into the lives of many a grateful Marylander, and we're blessed to have them in our lives. At the time, however, such novel ideas about fruit in savory lunch salads was exotic.

And why do I have such vivid memories of one day in Bluff Point eating this salad? I think small food experiences like this, and many others along the way, have really expanded my appreciation for food. (The D's also make notoriously good wild rice, chocolate mousse, Irish soda bread, and brie with figs, mmmmm....) In any case, I had a craving, and ran out to get some soy substitute. The same brand that makes textured soy that resembles beef makes a white version that resembles chicken. Every chick gets to fake it every once in a while, right?

I don't have the original D family recipe here, but I deliver a recipe that worked well enough for me :)

2 cups dry 'soijasuikaleet'
2 cups chicken broth
2 stalks celery, finely diced
1/4 cup diced scallions, green parts included
3/4 cup mayonaise
1 tbs dijon mustard
2 tsp lemon juice
salt and pepper, to taste
parsley, dill or tarragon (optional)
1/2 cup halved red grapes (optional but recommendable!)

1.) Boil the chicken broth, add the soy and stir, or continue boiling, until the water has been absorbed by the soy. Since textured soy brands vary quite often, I might even suggest adding the boiling hot broth slowly to the soy until the soy has absorbed as much liquid as possible (since some will have less absorbency than others). Since the soy I used comes in larger strips, after absorbing the hot liquid, I allow it to cool and then dice into smaller pieces for this.
2.) Add the rest of the ingredients and the soy 'chicken' in a bowl.
3.) Eat this by the spoonful or on a sandwhich, however you like.

Veggie Burritos

I make burritos like this whenever I have a few tortilla shells and a few fresh bell peppers. The other ingredients are things I always have in the pantry: kidney beans, textured soy, beef bullion and spices. The recipe can be modified to what you have on hand, but I use 'Soya Rouhe' (or soy grains) to make a 'beefy' consistency.

1 cup textured soy

1 cup boiling water

1 cube beef bullion (lihaliemi)

1 tbs vegetable oil

1 red bell pepper

1 green bell pepper

1 tsb chilli powder (or more if you like it spicy)

1 tbs paprika (optional)

1/2 cup pre-cooked, drained beans (kidney or black beans work well)

4 flour tortilla shells

2-3 tbs tomato paste

white cheese, like Manchego or Jack (optional)

1.) Preheat the oven to 175C.

2.) Bring to a boil the water, add the buillion cube and dissolve. Add the soy and combine well. Allow the soy to soak and absorb all the water. Adding water or soy as needed until the consistency is like that of cooked ground beef.

3.) Heat the oil in a skillet on medium heat. Add the peppers and some chopped garlic and onion if you like. Heat through until soft, but not brown. Add the spices.

4.) Add the vegetables, 1 tbs tomato paste and beans to the soy mixture. Mix well, and season with salt and pepper to taste.

5.) Roll 1/4 of the mixture into each tortilla shell and place in a greased casserole dish.

6.) Mix the remaining 2 tbs tomato paste with 2 tbs water and drizzle or brush the tops of the burritos with this sauce. Sprinkle the grated cheese if using.

7.) Bake uncovered for about 30 minutes.

Serve with salsa and avocados, sweet potato hash, or anything else that you like. Remember, this can be modified and customized to your preferences. Sometimes I like to throw in some frozen corn, extra garlic, cilantro, or whatever extra stuff I have around.

Golubsty and Borscht Soup

Is there any reason why I should think of Russia around Easter time in Finland? Maybe their strong Orthodox roots inspire me to feel Russian around this time of year. Whatever it is, this Russian food is definitely the kind of home cooked meal that you normally don't see in Russian restaurants. At least, in posh places like St. Petersberg, you're much more likely to see other types of foods, like fancy blinis and caviar. Despite it's bad rep, I like Russian food, and as long as you're substituting textured soy for beef and pork, it's relatively healthy as well.

Borscht is also one way I like to enjoy beets, which are high iron. As a long time vegetarian, my family sometimes worries that I don't get enough iron in my diet. However, every time I've given blood to the Red Cross, my iron levels are still way higher than my moms. How's that for gratification?


Golubsty (Stuffed Cabbage Rolls)

• 1 head of white cabbage
• 1 1/2 cups textured soy
• 1 1/2 cup water or broth
• 1/2 cup heavy cream
• 1 egg
• 1 cup short grain rice, cooked according to label instructions
• 1 onion, finely diced
• salt, marjoram, pepper, to taste
• Sweet and sour tomatoe sauce (recipe follows)

1. Preheat oven to 200C.
2. Core the cabbage by cutting a cone shape from the bottom with a long sharp knife (be careful about this!)
3. Steam/boil the cabbage in a large pot, about half full of water, with the lid on, for about 30 minutes, until layers are soft and able to be peeled off.
4. While steaming, mix soy, broth, egg, cream and spices.
5. Using a small paring knife, trim the thick part of the central vein of each leaf by laying the leaf flat on a cutting board and skimming along the vein in a horizontal motion.
6. Spoon about 2 tbs filling into the large outer leaves at the base, fold in sides, roll further, until the filling is completely covered and the leaf is rolled completely.
7. Continue until all filling is used, using less filling for the smaller leaves to fit.
8. Fill a well buttered or greased baking dish with the rolls, in only one layer. Use another dish if the number of rolls does not fit in the dish in one layer.
9. Spoon the tomatoe sauce over the rolls and bake for about 45 minutes.

Sweet and Sour Tomatoe Sauce (inspired by Deborah Madison in 'Vegetarian Suppers')

• 1 can crushed tomatoes
• 1 onion, diced
• 1 tbs brown sugar
• 1/2 cup white wine
• 1 tsp of red wine vinegar (or to taste)
• salt and pepper to taste
• oil for sauteeing

1. Heat oil in a pan and fry the onions until soft.
2. Add the sugar and white wine and stir, letting mixture reduce slightly. 5 minutes.
3. Add the tomatoes, salt and pepper, and let simmer for about 10 minutes.

Borscht Soup

• 1 jar cubed pickled beets
• 3 stalks celery diced
• 2 carrots diced
• 1 onion, diced
• 1 potatoe, cubed
• 1 cup of white cabbage, diced (use leftover from Golubsty)
• 4 cups vegetable broth
• salt pepper
• smetana (or sour cream)- optional
• vegetable oil

1. Saute onion, carrots, celery in oil until soft.
2. Add vegetable broth and cubed potatoes and cabbage and bring to a boil, boil for 20 minutes.
3. Add whole jar of pickled beets, including liquid.
4. Season with salt and pepper.
5. Top individual bowls with a spoonful of smetana.

This borscht was definitely better than the vegetarian borscht I had at the Uni Cafe yesterday (which was basically just beets and broth). And at least I know I'm getting my iron!

Chinese Soy-'Beef' Wontons

Another fun afternoon activity while you are watching a movie and have time idle time, is to wrap your own filling into wontons. Buying pre-made wonton wrappers frozen from your nearby Asian market, like Vii Voan, is the best way to skip the mess and hassle of making wonton dough on your own. I have made my own, and I can tell you that unless you have a LOT of time and a spacious kitchen (unfortunately I have neither), then this isn't worth it. Just buy these:

The filling:

• 1/2 cup dried textured soy
• 1 cup water
• 1 cube veggie or beef bullion
• 1 cup finely chopped cabbage
• 1/4 cup scallions diced
• 1 carrot, grated
• 2 cloves garlic, crushed
• 1 tbs ginger, powder or grated
• 1 tbs corn starch
• 1 tbs soy sauce
• 1 tbs oyster sauce
• 1 tsp crushed red pepper
• dash of salt and pepper
• wonton wrappers
• 1 tsp roasted sesame oil
• peanut oil for frying

1. Boil the textured soy in water and bullion until soft and completely rehydrated (about 10 minutes)
2. In a large saucepan, heat some peanut oil. Add the garlic, ginger, scallions and lighly fry until soft.
3. Add the cabbage and carrot to the saucepan and cook until softened (about 10 minutes)
4. Add soy sauce, oyster sauce, corn starch and other desired spices, and sesame oil.
5. Add textured soy to the cabbage mixture and mix well. Allow to cool.
6. Using a small bowl of water, line 2 sides of a sqaure wonton wrapper with water.
7. Place 1 tsp of filling in the center of the wonton, fold in half and press to seal.
8. Continue the process, leaving ready wontons on a lined baking sheet until you have run out of filling (or time or patience).
9. Add wontons to soup, or fry them quickly in hot peanut oil** and serve with sauce.

*Since this recipe makes about 4 dozen wontons, you may want to freeze some. To do this, I suggest placing the whole baking sheet with wontons into the freezer for about 2o minutes so that the wontons are frozen separately. Then, you may add them to a container or a bag inside the freezer. Do not throw them together in a bag before they are seperately frozen, or else they will stick together and become a mess.

** Peanut oil or coconut oil is recommended because of it's higher smoke temperature. You are able to fry the wontons quickly at a high heat without burning or creating smoke.