Blue plate special updated

Vegetarian Times, Feb, 2006 by Myra Kornfeld

Every now and then, we all hunger for a sentimental serving of the sort of all-American comfort food that small-town restaurants specialized in, and--if you were lucky--the even more wholesome versions that Mom made at home. This menu was inspired by those hearty hashes and classic desserts, but we've given it a grown-up spin.

First, a rich mix of seitan and mushrooms is sauteed with bell peppers, onion and tomatoes--enlivening the satisfying quality of a hash with a hint of chili. Then it's served over a crisp potato fan and topped with a bright salsa. A fresh red cabbage slaw tastes just right alongside, and the fudgy chocolate brownies are an ideal ending. These dishes may not be exactly what Mom used to serve, but she would approve.

ROASTED POTATO FANS

Serves 4 * Vegan

Think of these paprika-dusted potatoes,
thinly sliced but still whole, as an
enlightened version of home fries.
Smoked paprika, made from dried,
smoked red peppers, is prized in
Spanish cooking for its complex aroma
and flavor. It's available at specialty
food stores, some grocery stores, and
online at latienda.com.

4 medium-sized red or white
  thin-skinned potatoes,
  scrubbed (about 1 1/2 lb.)
2 Tbs. olive oil
1 1/2 tsp. salt
1 1/2 tsp. sweet paprika,
  preferably smoked

1. Preheat oven to 400F. Working
with 1 potato at a time, cut thin
lengthwise sliver off one side so potato
lies flat on cutting board. Place two
chopsticks (or two wooden spoon
handles) parallel to each other on
cutting board, and place potato
lengthwise between them. Holding
chopsticks against potato, make
crosswise cuts through potato, 1/8 inch
apart, down to chopsticks (they prevent
slicing all the way through potato).

2. Place potatoes on baking sheet. Pry
slices open gently with your fingers,
and brush a little oil between each slice.

3. Mix salt and paprika in small cup.
Sprinkle potatoes with mixture,
pushing slices gently apart to season
between slices.

4. Bake about 1 hour, or until potatoes
are tender and crisp. Serve hot, topped
with Portobello-Seitan Hash.

PER SERVING: 224 CAL; 4G PROT; 7G TOTAL FAT (1G SAT. FAT); 37G CARB; 0MG CHOL; 885MG SOD; 5G FIBER; 2G SUGARS

PORTOBELLO-SEITAN HASH

Serves 4 * Vegan * 30 minutes or fewer

This hearty combination of seitan
("wheat meat") and mushrooms has the
homey, satisfying taste and texture of
any good hash. Diced tomatoes with
chiles add a kick. If you can't find
chile-laced canned tomatoes, just add
a seeded, chopped jalapeno to the mix.

2 Tbs. olive oil
1 1/2 cups finely chopped onion
  (about 1 large onion)
3/4 cup diced red bell pepper
  (about 1 small red bell pepper)
2 cloves garlic, minced
  (about 2 tsp.)
2 tsp. chili powder
1 1/2 tsp. ground cumin
1 14-oz. can diced tomatoes
  with green chiles
8 oz. seitan, cubed
2 medium-sized portobello
  mushroom caps
1/4 cup diced green olives
2 Tbs. chopped cilantro

1. Heat oil in Dutch oven over
medium heat. Add onion, bell pepper
and salt to taste. Cook over medium-low
heat, stirring often, 8 minutes, or
until onion is softened. Add garlic,
chili powder and cumin, and cook,
stirring often, 2 minutes more.
Stir in tomatoes with juice. Increase
heat, and bring mixture to a boil.
Reduce heat, and simmer 5 minutes,
or until liquid is reduced by half.

2. Meanwhile, combine seitan
and mushrooms in food processor,
and process until coarsely chopped.
Add to tomato mixture, and cook,
stirring occasionally, about 15 minutes,
or until mushrooms are tender and
mixture is fairly dry.

3. Stir in olives and cilantro, and cook,
stirring often, 1 minute. Remove from
heat, and season to taste with salt and
pepper. Serve over Roasted Potato Fans.

PER SERVING: 211 CAL; 18G PROT; 8.5G TOTAL FAT (1G SAT FAT); 17G CARB; 0MG CHOL; 535MG SOD; 5G FIBER; 5G SUGARS

AVOCADO SALSA

Makes 2 1/2 cups * Vegan * 30 minutes or fewer

The avocado and orange make this
fresh salsa mellow and sweet, but it
still has a playful bite. Add a dollop
on top of the portobello-seitan-draped
potatoes, or serve it on the side for
great color, taste and texture.

1 medium-sized navel orange
1/2 cup peeled, seeded, diced
  cucumber
1 small jalapeno, seeded
  and minced
1/4 cup minced red onion
1/4 cup chopped cilantro
2 Tbs. fresh lime juice
1/3 cup diced avocado

1. Cut peel and any white pith from
orange with sharp knife, then cut
sections free from membranes, letting
them drop into medium bowl. Cut
orange sections in half.

2. Add cucumber, jalapeno, red onion,
cilantro, lime juice and salt to taste,
and toss to mix. Add avocado, and
toss gently to mix.

PER SERVING: 23 CAL; <1G PROT; 1G TOTAL FAT (0G SAT. FAT); 3G CARB; 0MG CHOL; 1MG SOD; 1G FIBER; 2G SUGARS

RED CABBAGE SLAW

Serves 4 * Vegan

This festive slaw is vibrant
and refreshing. Make it first
because it needs to sit a while
so the flavors can meld.

4 cups thinly sliced red
  cabbage (about 1/2 of an
  average-sized head)
1 tsp. salt
1 medium-sized cucumber,
  peeled, seeded, and
  thinly sliced (about
  1 cup)
1 cup fresh spinach
1 red bell pepper, thinly
  sliced
1 to 2 tsp. minced
  jalapeno pepper
1/4 cup apple cider vinegar
2 tsp. maple syrup,
  or more to taste
2 tsp. minced fresh ginger,
  optional

1. Mix cabbage with salt in
medium bowl. Place plate
on top of cabbage, and
weight with heavy can.
Let stand 30 minutes to
soften cabbage.

2. Stir in cucumber, spinach,
red bell pepper and jalapeno.

3. Mix vinegar, maple syrup
and ginger, if using, in
small bowl. Add to cabbage
mixture, and mix well. Let
stand 30 minutes at room
temperature to allow flavors
to blend before serving.