Sunday, October 18, 2009

Sloppy Jogindra

I'm bummed I didn't take photos of the first meal I made in our new house. Josh and I have gotten a little, um, fluffier during this move, so we're trying to stick to lots of vegetables and lean proteins for the next couple weeks. Lame for an "eats everything" blog, I know, but bear with me.

So last night was spicy buffalo-style chicken strips sauteed with red onion and served on top of a big spinach salad. I made buttermilk dressing with just a little mayo to make it tasty. But I was tuckered out from moving, so we just ate and went straight to bed.

Which brings me to tonight's dinner, and the silly title of this post - I made soy sloppy joes flavored with garam masala, one of our favorite meals. Figures I took photos of possibly the most unappealing, unphotographable meal I ever cook and passed up the gorgeous colorful salad, huh? Ah well. Might as well get it out of the way: Kinda looks like somebody booted on our hamburger buns, doesn't it? Big old pile of vom. I SWEAR it's delicious. Just to clear your visual palate, I offer the roasted broccoli, roasting:
That's better, right?!

I really am sorry I can't get a better photo of this meal. It's so filling and nutritious, and sticks to your ribs more than many vegetarian sandwiches. The flavors are warm and spicy and sweet and comforting, and it comes together in less than half an hour. So if you don't mind closing your eyes, try this sometime.

Em's Garam Masala "Sloppy Joes"
2T olive oil
1/2 red onion, diced
5 big mushrooms, sliced thin
3 cloves garlic (or more if you love it), minced
1-3t garam masala, or to taste
1t smoked paprika
1/2t marjoram*
1 package Morningstar Farms Grillers, still frozen is fine
Big splash of red wine
1 8oz can of unsalted tomato sauce
1 6oz can of unsalted tomato paste
1-2t jarred hot sauce
Salt and pepper to taste

Heat the olive oil over medium and add the onion, mushrooms, and garlic. Saute 5 minutes or until onions and mushrooms are softening and garlic is fragrant. Stir in garam masala and cook 1 more minute, then add the marjoram and soy "meat." Cook a few minutes or until soy grillers are thawed and cooking, then pour in a glug of red wine and stir well.

Once the wine has almost completely reduced (there should be very little visible liquid), add the tomato sauce and paste and stir to incorporate completely. Bring the mixture to a boil, then reduce heat to low and let simmer for at 5 minutes.

Season to taste with salt, pepper, and as much hot sauce as you like - I shook in about 5 glugs and it had a nice spicy kick. Serve hot over whole grain hamburger buns or toast - yum!

*Strange, right? But I had marjoram in my spice drawer and I never use it, and just a pinch tasted great in here.


babyjenks said...

hey em,

what's the white circle on the pile of "meat"? the recipe sounds delicious, but you neglected to mention that garnishy thing on top...

EmilySullins said...

Oh, whoops! Thanks for pointing that out. It's just a little circle of whole wheat roll that I cut off the top so it'd sit flat on the plate, with the sloppy joe mix on top.