“HAM” & CHEESE LOAF – Vegetarian Version Of A Fan Favorite!

ham loaf textSome people become vegetarians because they don’t like meat and/or it upsets their body. Not me. I grew up eating some sort of animal everyday – sometimes three times a day and loved it. So when I decided, for humanitarian reasons, to become a vegetarian, it was quite an adjustment.

I found that the key to not falling off the vegetarian wagon is to eat really good food. This is why I started my blog – to help others find delicious alternatives. Vegetarians don’t have to subsist on rice & beans and salads alone.

I’ve been a vegetarian so long now that I rarely miss meat, but when I do, I have my go-to fake meats. There are lots of them out there – some fabulous…and some not.

Which brings me to my “HAM” & CHEESE LOAF. The original recipe used real ham. I’ve found several good fake ham products out there that I substitute for the real thing. Now, let’s be honest – if I were to merely eat the “ham” (quotation marks denote imitation) on it’s own, it wouldn’t be worth the bother. But when I add it to casseroles or, in this case, the sandwich, it serves to give the illusion of ham (without the quotation marks).

Note:  For those of you opposed to imitation meats, just leave it out – it’s still a good sandwich.

“HAM” & CHEESE LOAF

  • 1 cup water
  • 2¼ tsp yeast
  • 2 T butter, soft
  • 1 cup (4-3/8 oz) rye flour
  • 2 T sugar
  • 1/2 tsp salt
  • 1 tsp caraway seeds
  • 1/4 cup Dijon mustard
  • about 2 cups all-purpose flour
  • 8 oz fake ham, cut into 3/8″ – 1/2″ pieces
  • 4 oz cheese, cubed – I prefer medium cheddar
  • 1/2 cup dill pickles, cut into 1/4″ pieces
  • egg wash (1 egg beaten with 1 T water)

Heat the water to 100º – 104º Fahrenheit. Stir in the yeast and let proof about 5 minutes. ham loaf1Put the rye flour, sugar, salt, caraway seeds, mustard, and 1 cup of the AP flour into the workbowl of a food processor. ham loaf2When the yeast is proofed, turn on the machine and slowly pour in the yeast water. ham loaf4When it’s mixed, add in remaining flour a little at a time, until dough starts to pull away from the sides. You may or may not need all of the remaining cup of flour. ham loaf14Empty dough into greased bowl, flipping dough ball so entire ball is greased. Cover with tea towel or plate and let rise 1 hour.

Place dough on floured parchment paper that lays on top of a tea towel (so the parchment doesn’t slide). Roll dough out into a rectangle, about 14″ wide X 7″ tall (it doesn’t need to be exact).ham loaf6Spread on the “ham”, cheese, then pickles down the center of the dough. Make 1½” cuts along both sides – cut the same number for both sides.ham loaf7Fold in one end, then grab the first dough tabs and twist them together, pinching to make sure they stay. ham loaf9Keep doing this for all the tabs.ham loaf10 Slide the parchment onto a large, rimless cookie sheet. Cover loaf with the tea towel and let rise 30 minutes. At this time, preheat oven to 375º F. 

When dough has risen the 30 minutes, brush with egg wash and bake at 375º F for about 25 minutes, until golden brown. ham loaf12Remove to rack and let set about 15 minutes before serving.

 

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Cream-Free CAULIFLOWER GRATIN – Rich & Luscious!

cauliflower gratin textAs so often happens, I got the idea for CAULIFLOWER GRATIN from America’s Test Kitchen. Rather than using cream or milk for the sauce, they pureed some of the cauliflower with water to get the liquid. Brilliant!

However, I felt the overall flavor to be lacking. Cauliflower is a very bland vegetable and needs flavor to come from elsewhere. So I exchanged Pecorino-Romano (which has more of a bite) for the Parmesan ATK used, and added a little Gorgonzola, for good measure. Also, I bumped up the cayenne and added in a couple of scallions. Finally, since my husband complained there wasn’t enough topping, I doubled the panko (but not the butter). Perfect!

Note: If you’re not familiar with panko, they’re puffed bread crumbs.  You can find them                        in the bread crumb section or the Asian section of the market.

CAULIFLOWER GRATIN

  • 2 heads cauliflower (about 4 lbs total)
  • 3 cups + 2 tsp water, divided
  • 6 T + 2 T butter, divided
  • 1 cup panko
  • 2 scallions, sliced thinly – white and green part
  • 2½ oz Gorgonzola cheese
  • 1 cup + 1/2 cup (1½ + 3 oz) Pecorino-Romano cheese, grated, divided
  • 2 tsp salt
  • 1/2 tsp white pepper (or black pepper)
  • 1/2 tsp dry mustard
  • 1/8 tsp nutmeg
  • 1/4 tsp cayenne
  • 1 tsp cornstarch
  • 1/4 cup chopped parsley

Preheat oven to 400º Fahrenheit. 

Remove and discard all green leaves from cauliflowers. Place heads upside down and, with a sharp knife, cut out cores. cauliflower gratin3Slice off and discard the discolored end of core. Then slice remainder into 1/8″ thick slices. cauliflower gratin2Place cauliflower right side up and slice into 3/4″ slabs. Remove florets from stalks. Cut the stalks into 1/8″ slices and place them with the core pieces. (The stalk and core pieces will become the basis for the sauce.)cauliflower gratin1Into a Dutch oven, place 3 cups of water, 6 T butter (cut into pieces so it melts faster), all the sliced stalks and core pieces, and 2 cups of the florets.  Bring to a boil.cauliflower gratin8Place the remaining florets on a large steamer basket. (It’s a bit of a balancing act!)cauliflower gratin9 When water/core slices comes to a boil, carefully place steamer basket in Dutch oven.   (You may need to remove some of the florets before placing the basket in the Dutch oven – they tend to roll – then replace them once the basket is set in place.) You’re going to steam the florets and boil the core/stalks at the same time.cauliflower gratin7Cover and let cook until florets are easily pierced with a sharp knife (about 15 minutes). Don’t undercook the cauliflower in the hopes it will continue to cook in the oven – it won’t.

While cauliflower is cooking, melt 2 T butter in a skillet. Add in the panko, and brown over medium heat, stirring constantly. Don’t walk away – the panko will brown in 1-2 minutes. Remove skillet from heat and let cool.cauliflower gratin4 When florets are tender, remove steamer basket from Dutch oven and pour cooked florets into a large bowl. Add in the scallions.cauliflower gratin5 Check to see if the stalks in the water are tender (mine always are). If not, cover and continue to cook until they are tender. Remove lid and let cool about 10 minutes.

Into a blender place the Gorgonzola, 1/2 cup (1½ oz) Pecorino-Romano, salt, pepper, mustard, nutmeg, and cayenne. Pour in the cooking water & core slices. (If you have a small blender, you may need to do this 2 batches.) Blend 1 minute, until creamy.

In a small bowl, mix the cornstarch and 1 tsp water together. (This will help thicken the sauce a little.)cauliflower gratin14 Pour this into the blender, then blend another minute. Pour sauce into the bowl with the florets and gently mix (you don’t want to break the florets).cauliflower gratin13 Empty mixture into a 9″ x 13″ casserole dish.cauliflower gratin12 Into the cooled panko stir remaining Parmesan (1 cup) and chopped parsley. cauliflower gratin6Sprinkle evenly on top of cauliflower. cauliflower gratin11Bake, uncovered, at 400º F for 15 minutes. Remove from oven and let set 20-25 minutes before serving.

PEA & CORN SALAD – A Refreshing Summer Salad!

pea & corn salad textWhen the weather is hot and you don’t feel like cooking a vegetable, try this non-cook vegetable salad. BONUS:  it’s fat free!

Add or subtract ingredients as you please. I’m still not sure about the dried cranberries – my husband and I both liked them, but the salad is very good without them.

NOTE:  This salad needs to chill at least 2 hours, so plan ahead.

PEA & CORN SALAD – makes 8 cups

  • 16 oz package frozen petite peas, thawed
  • 16 oz package frozen white corn, thawed
  • 1 cup jicama, chopped into bite-sized pieces
  • 2/3 cup (about 2 stalks) celery, chopped into bite-sized pieces
  • 1/2 cup scallions, thinly sliced (white & green parts)
  • 1 red or orange bell pepper, cut into bite-sized pieces
  • 1  8-oz can pineapple rings in pineapple juice, drained and cut into 1/4″ pieces
  • 1/2 cup dried cranberries
  • 1/2 cup seasoned rice vinegar
  • 2 T dark brown sugar
  • 2 T fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 2 T mint, chopped

In a large bowl, combine peas, corn, jicama, celery, scallions, bell pepper, pineapple, and cranberries.pea & corn salad4 In a small bowl, stir together the vinegar, brown sugar, parsley, salt, and pepper.pea & corn salad3 Pour on veggies and blend. pea & corn salad2Refrigerate at least 2 hours. Stir in mint and serve.