NEW YORK (PIX11) - Micah Siva is a trained chef, registered dietician, and recipe writer specializing in modern Jewish cuisine.
Her latest cookbook "Nosh" offers "plant-forward" dishes with more than 80 recipes that can be served at Shabbat, holidays -- and even better -- every day.
Here is Siva's recipe for a savory pulled mushroom and tofu "brisket" along with the recipe for a horseradish bloody mary.
Ingredients
“Brisket”
- 1½ pounds king trumpet mushrooms
- 1 (14-oz) block extra-firm tofu
- ½ cup olive oil
- 3 tablespoons soy sauce, or gluten-free tamari, if preferred
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- ½ teaspoon black pepper
Sauce
- 1 medium yellow onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 cups dry red wine
- 1 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 400℉.
Instructions
Make the “brisket”
- Use two forks to shred the mushrooms into strips. Place them in a large bowl.
- Drain the tofu. Using the largest holes of a box grater, grate the tofu into the bowl with the mushrooms. Add the olive oil, soy sauce, smoked paprika, garlic powder, and black pepper, and toss with the mushrooms and tofu until well combined.
- Transfer the mushroom and tofu mixture to a large-rimmed sheet pan and spread it into an even layer. Roast for 30 minutes, or until golden. Set aside.
Make the sauce
- While the mushrooms are roasting, in a blender or food processor, puree the onion, garlic, red wine, ketchup, soy sauce, Dijon mustard, thyme, and mustard powder until smooth.
- Pour the sauce over the roasted mushroom and tofu mixture, stirring until evenly distributed. The liquid will evaporate while it roasts, making a thick sauce.
- Return the sheet pan to the oven and roast for 30 to 35 minutes, stirring halfway through, until the mushrooms and tofu are deep brown.
- Serve topped with the chopped parsley.
Horseradish Bloody Mary Recipe
Clik here to view.
Ingredients
- Za’atar, to rim the glass
- 1 lemon wedge
- 2 ounces vodka
- 4 ounces tomato juice
- ½ ounce lemon juice
- 1 to 2 teaspoons prepared horseradish
- Pinch black pepper
- Dash liquid smoke
To Garnish
- Celery stalk
- Pickled bean or asparagus
- Place some za’atar in a shallow dish. Run the edge of a lemon wedge over the rim of a cocktail glass. Dip the rim of the glass in the za’atar and gently shake off any excess. Set the glass aside.
- Pour the vodka, tomato juice, lemon juice, horseradish (to taste), black pepper, and liquid smoke into the glass. Stir using a cocktail stirrer.
- Garnish with a celery stalk and pickled green bean