Vegan Diner (37 page)

Tip:
Don't use regular tofu for this recipe, as you won't get the lovely silky texture that you do from silken.

Variation:
You can substitute whole grain mustard for the Dijon. You can also add another clove of garlic and a little freshly cracked pepper, for an extra zingy spread. For a lower fat mayo, reduce the olive oil to 2 tablespoons and use lite silken extra-firm tofu.

Mayo is one
of those things that people can get very particular about. Some love it, same hate it, some like it slightly sweet, some tangy and some like it slathered on everything under the sun. I grew up in a family where the only mayo we ate was homemade with tons of fresh garlic. Of course the homemade stuff contained lots of egg yolks and cups of oil, while this version doesn't. Try it on sandwiches, as a dip for artichokes, or most anyplace that you would use store-bought mayo.

This flavorful spread is wonderful on a sandwich,
especially with a good crusty bread. I like to think of this recipe as part diner,
part deli, or where the two worlds collide.

MAKES 2 CUPS

1 tablespoon extra-virgin olive oil

1 large onion, diced

5 cups (12 ounces) sliced cremini mushrooms, rinsed and patted dry

1 teaspoon granulated sugar

1 cup raw pecans

2 tablespoons Marsala or brandy

Fine sea salt and white pepper, to taste

Sliced crusty bread, for serving

Sliced sweet onions, for serving

In a large skillet, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally for 5 minutes. Add the mushrooms and cook for 10 to 15 minutes or until the liquid evaporates and the mushrooms and onions are soft and are lightly browning. Sprinkle the sugar over the mushroom mixture, and continue to cook until onions are caramelized, about another 3 to 5 minutes. Reduce heat as necessary so that the onions don't burn. Remove the skillet from the heat. Let the mixture cool for 5 minutes.

In bowl of food processor fitted with the metal blade, pulse the pecans until they are finely chopped. Add the mushroom mixture and the Marsala and blend until the mixture is smooth. Add salt and pepper to taste. Refrigerate mushroom mixture until ready to use.

To make sandwiches:
Divide the Mushroom-Pecan Spread into fourths, and spread on 4 slices of good, crusty bread. Top with thinly sliced sweet onions and second slice of bread. You should have 4 sandwiches. For a sandwich variation, lightly toast the bread before assembling the sandwiches.

When I was young
, I loved the flavors of caramelized onions in chopped liver, but wasn't too hot on the liver part. So when I became vegetarian, I started playing around with different versions of a mock spread, until I finally hit upon this one. One warning though: this stuff is utterly addictive.

Okay, this is really pesto, and it's probably
a bit out of place in a diner cookbook. But, truth be told, it works really well as a condiment to many of the recipes in this book, from grilled cheese and slider sandwiches to French fries and onion rings (as a dip, of course). So here you go.

MAKES 1 CUP

1 large handful fresh basil leaves, about 2
⅛
ounces, washed and dried

1 large handful organic baby spinach leaves, about 2 ounces, washed and dried

⅓
cup pine nuts or walnuts, lightly toasted

3 to 4 large cloves garlic

¼
teaspoon fine sea salt, or to taste

¼
cup extra-virgin olive oil

In the bowl of a food processor, combine the basil, spinach, pine nuts, garlic, and salt. Pulse to combine. Add the oil and process until smooth.

This recipe came from friend and cookbook author
Joni Marie Newman. Joni set out to find an alternative to the store-bought jars of fake bacon bits, which are vegan but full of hydrogenated fats and dyes. This is a tasty alternative and so easy to make, especially if you have liquid smoke on hand.

MAKES ABOUT 1 CUP

¼
teaspoon fine sea salt

2 tablespoons liquid smoke

1 cup dried TVP or TSP granules

3 tablespoons canola or other vegetable oil

In a medium saucepan, add
⅞
cup water plus the salt and bring to a boil over medium-high heat. Remove the saucepan from the heat.

Add liquid smoke to the hot water, mixing well. Add the granules to the hot water, stirring well. Cover the saucepan, and let stand for 10 minutes. Alternatively, in a microwave-safe dish, mix together the water, salt, liquid smoke, and TVP. Cover tightly with plastic wrap and microwave on high power for 5 to 6 minutes.

Set a frying pan over medium-high heat and add the oil. When the oil is hot, add the reconstituted granules to the pan and toss to make sure they all get coated with oil. Pan-fry until they are done to your liking, stirring them often, for about 10 minutes. You don't necessarily want to “brown” them, rather, dry them out. Allow to cool completely before transferring to an airtight container. Store in the refrigerator for a week or more.

This fat-free and delicious brown gravy
will become a healthy staple. It's also wheat-free and nutritious. This recipe is my variation of Bryanna Clark Grogan's Rich Brown Gravy recipe. Around my house, this gravy is referred to as “crack gravy” because it's so addictive.

MAKES ABOUT 2
½
CUPS

⅓
cup nutritional yeast flakes

2 tablespoons oat flour (grind-rolled or quick oats ground in a dry blender or spice mill)