Caramelized Onion Chik'n

I used to make this back in the day with chicken, but you can adapt it to include any protein or just serve it over rice or quinoa.  The trick is getting the onions caramelized   Since I don't use oil when cooking, I am able to achieve the caramelization using flash saute/steam.


Ingredients
1 Maui onion thinly sliced
1 Pint of Crimini Mushrooms, sliced
4 cloves of garlic, diced
5 cups raw baby spinach
Protein, cubed (either seitan chicken, firm tofu with the water drained, soy protein chicken pieces, or none)
3 tablespoons of light soy sauce
juice of 2 lemons
Cracked black pepper

Method
First, thinly slice the onion (I used Maui onion for this one).  Put the onions in a scalding hot non stick pan.  Also, to the pan, add a pint (one of the smaller containers mushrooms come in) of sliced crimini mushrooms (brown or aka baby portabella mushrooms).  With a non stick pan friendly utensil, keep the onions and mushrooms moving in the pan.  The point is to get them to brown up completely (caramelization).  As they begin to stick to the pan, add water at increments of about 1/4 cup at the time until they are a deep brown.  At this point add add 4 cloves of diced or minced garlic.  Usually didn't add spinach to this, but it's a nice addition and gets lots of greens in the dish.  Add the spinach and more water.  Cover the pan until the spinach wilts and then uncover it to allow the liquids to evaporate.  Add the soy sauce, pepper and lemon juice.  Serve over brown rice, black rice or quinoa.

Now the recipe

So, the recipe for the dish in the previous blog is as follows.

Make some mashed potatoes.  I used Yukon gold potatoes, almond milk, granulated garlic, granulated onion, salt and pepper.

For the Stroganoff:

1 pint crimini mushrooms (baby portabellas sliced)
1 package Westsoy brand Chicken Seitan (say-tan: wheat meat) I bought it at Whole Foods
1 onion, diced
6 cloves of garlic, diced
2 tablespoons tomato paste
1 teaspoon dry tarragon (crushed)(put it between your fingers and crush it or use a mortar and pestle)
1 teaspoon dry rosemary (crushed)
1 box your favorite vegetable stock, fat free
Season with Sea Salt and Pepper

Brown the Mushrooms and Onions until soft.  Add the garlic and continue to brown.  Add the tomato past, tarragon, rosemary and vegetable stock.  After it is reduced down by half, add the chicken seitan and cook until warm.  Serve over your mashed potatoes.

Grillin Time - or how to beat the heat in the kitchen

It's summer so to beat the heat, use your barbecue!  What can be more American than burgers and baked beans.

For the Potatoes:

Slice whole potatoes and sprinkle with Sea Salt and Black Pepper.  You can also add minced garlic and any kind of herbs you like for variety.  Wrap the potatoes in aluminum foil and put them over the hot coals or right on your grill rack.  They will take about 45 minutes so start these first.

For the Burger:

2 cups of re-hydrated TSP (textured soy protein.  Bob's Red Mill makes it and it's easy to find.  You just follow the instructions for re-hydrating on the back.  It's dehydrated Soy protein, a complete protein if you're looking, that has been dried.  The crumbles mimic meat, doesn't reduce like ground meat when cooked, and will remain moist)
1/4 cup oat flower (if you don't have any, put a 1/2 cup of whole oats in your food processor and mix until it