Beyond Beef Garbanzo Ragu

I'm a foodie so I'm trying all the new plant-based crumbles, which are becoming so widely available. To be honest, I'm not yet sold on the idea, because the highly processed nature of these foods concerns me. But on the other hand, I am all for exploring and understanding through experiment, if and where these foods might have a place. So for now, I'm substituting ground meat for these crumbles in various dishes to see what gives.

I have to say I am reasonably impressed with the texture and flavor. But don't kid yourself - its NOT meat and does not taste like it. But it browns well and has a satisfying toothy texture. Still somehow I feel compelled to extend with chick peas; don't know why.

This ragu is made with Beyond Beef plant-based crumble (I use the word crumble because it is not a ground meat). I'd give this an A but not an A+. Worth a try.

1 lb Beyond Beef plant based crumble

2 cloves garlic, minced

1 Tbsp fresh rosemary (or thyme), minced

dash crushed red pepper flakes, to taste

2 Tbsp tomato paste

1 15 oz can petite diced tomatoes

1 can chick peas, rinsed and drained

8 oz favorite pasta - I used large shells

Parmesan cheese for garnish

Heat a dash olive oil in a medium pot. Add the Beyond Beef crumbles and brown well. Add the garlic, rosemary and crushed red pepper flakes, and cook another 2-3 minutes.

Add the tomato paste and cook for about 5 more minutes to darken the paste and develop its flavor.

Add the tomatoes and the chick peas, and enough water to make a nice sauce.

Bring to a gentle boil, stir and reduce to a simmer. Cover and cook about 20 minutes.

Meanwhile, bring two quarts well salted water to a boil in a pot for the pasta. Cook the pasta until al-dente. Drain pasta. Plate the pasta covered with the rags. Garnish with parmesan cheese.

Serves 4.

Cook’s Note: I served this plant-based rage with broccoli sautéed with mushrooms and crushed red pepper flakes.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog