I recently had a discussion with Tundra’s Senior Graphic Designer, Chase Middaugh. I learned that he was vegan, and with me coming from a family of hunters, my first question to him (of course) was, “Why?”
He explained that it was about making healthy choices and believing that everything he ate should come from the earth. I never really thought of it that way; I suppose my thoughts on being vegan was that it was because people were against the unethical treatment of animals, (which is exactly why my family mainly eats meat we get from hunting and fishing). I’ve always believed in feeding my family organic and natural foods, and keeping as many chemicals as possible to the wayside, but I was inspired by what Chase had to say about how his life had changed since being vegan.
He wasn’t eating bland foods – in fact, they seemed delicious! He woke up feeling better in the morning, and seemed to have more energy throughout the day. I’m definitely not planning on going vegan, but I do want to try more vegan dishes. And Chase was nice enough to share his favorite vegan recipe from The Discerning Brute… oh my, doesn’t that look delicious!
1 Medium Eggplant: Slice into 4, 2-Inch Thick Medallions
1 Package Plain, Firm Tofu
1 Package Italian Herb Polenta: Slice into Four, 1-Inch Thick Medallions
1 Medium Zucchini: Slice, Long Ways Using a Peeler into Very Thin, Long Pieces
5 Cloves Garlic, Diced
2 Tsp Paprika
2 Tsp Onion Powder
1 Tsp Sea Salt
1 Tsp Black Pepper
1 Tbls Dried Oregano
1 Tbls Dried Basil
4 Tbls Olive Oil
1/4 Cup White Wine
1/4 Cup Water
2 Tbls Wine Vinegar
6 Medium/Small Crimini Mushrooms, Diced
1 Can Tomato Sauce
Tofu Marinade Directions
- Make tofu marinade by combining the basil, oregano, paprika, onion powder, salt, pepper and 2 tbls olive oil, the vinegar and 1/4 cup tomato sauce in a deep plate.
- Cut the tofu into four, 1-inch thick pieces and place in the marinade, coating evenly on each side. Let stand for at least 20 minutes.
- Place the tofu (along with the remaining marinade) and garlic into a large oiled saucepan on medium heat.
- Add the eggplant to the pan.
- Every time the pan starts to brown or get dry, add a little white wine and tomato sauce, which will tenderize and keep the eggplant and tofu from sticking. It also helps to add flavor to the recipe. Saute for about 10-15 minutes or until the eggplant is brown on each side and practically falling apart with tenderness.
- Place the polenta in a separate pan, and saute on medium heat with the mushrooms in 1 tbls olive oil and 2 tbls white wine, until golden on each side.
- Lay 3 or 4 slices of zucchini on each plate.
- Stack the eggplant, tofu and polenta on top of the zucchini, then fold the zucchini over and flip it so the crease is on the bottom.
- Top it with some extra wine-infused tomato sauce from the pan and the sautéed mushrooms, and serve!
Another favorite recipe blog recommended by Chase was Vegan Yum Yum.