Valentine’s Day Ideas Pt. 2 : Vegan Miso Canihua and Quinoa With Seared King Oyster Mushrooms

So, your Valentine is a vegetarian or vegan? No problem. Chances are, if you’re partnered with someone who prefers a plant-based diet, you’re probably at least somewhat like-minded.

Before you break the bank on a bunch of pretend meat products: put down the tofurkey, forget the field roast, and consider a completely vegetable and grain dinner. It’s a well known fact that vegetables are rather sexy in their own right. I feel that as Americans, we become so focused on speed and convenience, that we forget what a whole head of lettuce looks like. Most don’t stop to ponder the simple pea in its pod. Consider the curves of a mushroom.

My point being that just because you’re not serving up a rare steak or a monstrous porkchop, doesn’t mean you have to forgo the aesthetic, tantalizing possibilities. Much to the contrary, you can focus on all the elements of a dish with equal reverence. Not to mention lighter vegetarian fare prevents you from feeling overly full.

In this state of mind, I find myself returning to asian flavors. There is something immensely satisfying about rice vinegar, soy sauce, sesame oil, and green onions. The core of these ingredients is the savory flavor (or umami). Integrating these deeper flavors with acidic notes and varied textures is what leaves you feeling satisfied.

When you make the decision to launch into a cooking adventure with asian foods, I recommend making a complete experience out it. This means abandoning your reservations and going to one of those little asian markets you’ve driven by but never dared to enter. Having been the nervous potential patron years ago, I can attest to the fear associated with going into a store containing products you don’t recognize in languages you don’t understand. But this both makes the gesture of your meal later all the more great, and it is healthy to expand your mind and understand that the world eats so much more than big macs and spaghetti. Wander around and pick up jars with unknown contents. Buy a bunch of greens with a name you can’t pronounce and figure out how to cook them. Did I mention the cost of many ingredients at these stores is a fraction of their larger competitors?

Food adventure!

I went to Star Market the other day, and picked up a king oyster mushroom. These babies are upwards of $10 a pound at most places, if they even carry the darn things. What did I pay here? $3 a pound. That is a massive difference. Wish the money I saved, I picked up a package of enoki msurhooms for $0.75 and a bunch of green onions for $0.69. If you’re still a bit overwhelmed by the whole concept, consider a trip to Uwajimaya in Seattle as a first step. While the premise is the same, I feel like it’s very open and welcoming to everyone.

Soooo cute!

What I did purchase from Whole Foods was a grain that had never previously been on my radar. Cañihua (or kaniwa) is grown in the Andean Mountains in South America. It is a close relative of quinoa, and is apparently grown in similar areas. Fascinatingly, this little powerhouse of a grain boasts more protein and iron than quinoa and does not contain saponins (the bitter substance that makes it necessary to wash quinoa). Double bonus!

Pull everything together with a few pickled enoki mushrooms, a miso vinaigrette, some bok choy, and some seared king oyster mushrooms. You won’t be missing the meat. This meal is vegan, but you could easily make it gluten free by switching out the soy sauce for tamari (there’s a difference? Yes)

To be fair, there are more components in this recipe than I usually post. However, each component’s recipe is very easy and many things could be made the day before to save yourself time on the big day.

Pickled Enoki Mushrooms

1 small bunch enoki msurhooms, washed and trimmed

1 Tbsp soy sauce

4 Tbsp rice vinegar

2 Tbsp sugar

2 Tbsp mirin

2 Tbsp water

Place mushrooms in a nonreactive bowl. Put all remaining ingredients in a small saucepan and bring to a boil over high heat. Boil for two minutes. Pour over mushrooms. Cover with a small saucepan lid to submerge all mushrooms. Chill until serving.

Canihua and Quinoa with Miso Dressing

1/4 cup quinoa, rinsed

1/2 cup canihua

1/2 Tbsp canola oil

1 clove garlic

1 1/4 cup water

1/2 tsp salt

1 bell pepper, thinly sliced

2 green onions, thinly sliced on the bias

For the dressing:

2 Tbsp miso

1 Tbsp rice vinegar

1/2 tsp sesame oil

2-3 Tbsp warm water

1 tsp toasted sesame seeds

1/4 tsp red pepper flake (optional)

Heat oil over medium high heat. Add quinoa and canihua and toast for 1 minute. Add water and garlic. Cover, bring to a boil, then reduce to a simmer. Cook for 15 minutes. Remove from heat and let stand for 5 minutes. Mix all ingredients for dressing in a small bowl. Pour into pot with the grains. Stir in pepper and green onions. Serve warm.

Seared King Oyster Mushrooms

1 large king oyster mushroom

2 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp rice vinegar

1 tsp canola oil

Slice mushrooms into 1/4″ slices on the bias. Mix the remaining ingredients in a small bowl. Toss mushrooms in mixture and allow to marinate for at least 15 minutes. Heat oil in a medium saute pan over medium high heat. Sear mushrooms on both sides until deep brown and caramelized. Serve hot.

Additions to the plate that didn’t need recipes of their own:

1.) Radish sprouts. They’re cheap, they’re spicy, and they’re a great garnish. Pick up a package at Whole Foods or Central Market for $1.39. Snip off a few and let the rest go into your salads the remainder of the week

2.) Steamed bok choy. This didn’t necessitate a recipe. It was simply a washed head of bok choy, cut into quarters and briefly steamed in a quarter inch of water.

Feel free to experiment with plating your food. You eat with your eyes long before you take a bite. Set each piece in a way that seems for and inviting to you. For a little added fun, you could include a few bowls on the table with extra radish sprouts and pickled enoki.

Portobello mushrooms would be an acceptable alternative. A single one goes a long way, and they hold their form when seared.

If your love is an ovo/lacto vegetarian (abstains from meat, but eats eggs and dairy) you could certainly add a soft cooked egg. You could also hard cook and egg and crumble it over the top.

Experiment! Try new things! You might find a whole new world of favorite food you never knew existed.

One cannot think well, love well, sleep well, if one has not dined well.

-Virginia Woolf