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5 Killer Dishes We Cooked in Detroit Rock City

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5 Killer Dishes We Cooked in Detroit Rock City

Lentils with Vegetables and Tortilla Chips (Recipe 1 of 6)

Ingredients

  • 1 lb dried lentils
  • 8 cups water (plus more if needed)
  • Olive oil
  • 1 onion, chopped
  • 5-6 cloves garlic, chopped
  • Celery, chopped
  • Carrots, chopped
  • 1/2 tsp poultry seasoning (thyme, sage, marjoram, rosemary, black pepper, nutmeg)
  • 3/4 tsp smoked paprika
  • 2 tbsp cumin
  • 1 tsp oregano
  • Salt, to taste
  • Black pepper, to taste
  • Detroit made tortilla chips

Instructions

  1. Prep the Vegetables:
    • Chop the onion, garlic, celery, and carrots.
  2. Sauté Vegetables:
    • Add a little oil to a pot over medium-low heat.
    • Add the chopped carrots, onions, and celery.
    • Add the garlic.
  3. Add Spices:
    • Add poultry seasoning, smoked paprika, cumin, oregano, salt, and black pepper.
  4. Add Lentils and Water:
    • Add the lentils and 8 cups of water.
  5. Cook the Lentils:
    • Bring to a boil on medium-high heat, then reduce to a simmer.
    • Cook until the lentils are tender, adding more water if needed.
    • Season with salt to taste.
  6. Add Tortilla Chips:
    • Stir in tortilla chips just before serving.
    • Reduce to super low heat and simmer until ready to serve.

Horseradish Garlic Tofu (Recipe 2 of 6)

Ingredients

  • Extra firm tofu
  • Vegan mayonnaise
  • Horseradish
  • Black pepper
  • Garlic, thinly sliced
  • Olive oil
  • Salt
  • Black pepper

Instructions

  1. Prepare the Tofu:
    • Squeeze excess water from extra firm tofu.
    • Cut the tofu into desired shapes.
  2. Make Horseradish Mayo:
    • Mix vegan mayonnaise with horseradish and black pepper in a bowl.
  3. Prepare Tofu for Cooking:
    • Lightly oil a pan.
    • Pan-fry tofu with oil, salt, and pepper until both sides are golden brown and crispy.
  4. Top with Horseradish Mayo and Garlic:
    • Place tofu on a baking sheet.
    • Spread the horseradish mayonnaise mixture on top of the tofu.
    • Top with thinly sliced garlic.
  5. Bake the Tofu:
    • Bake in a preheated oven at 400°F (200°C) until golden brown and heated through.

Calabrian Chili Tofu (Recipe 3 of 6)

Ingredients

  • Extra firm tofu
  • Vegan mayonnaise
  • Calabrian chilies, chopped
  • Olive oil
  • Salt
  • Black pepper

Instructions

  1. Prepare the Tofu:
    • Squeeze excess water from extra firm tofu.
    • Cut the tofu into desired shapes.
  2. Make Calabrian Chili Mayo:
    • Mix vegan mayonnaise with chopped Calabrian chilies in a bowl.
  3. Prepare Tofu for Cooking:
    • Lightly oil a pan.
    • Pan-fry tofu with oil, salt, and pepper until both sides are golden brown and crispy.
  4. Top with Calabrian Chili Mayo:
    • Place tofu on a baking sheet.
    • Spread the Calabrian chili mayonnaise mixture on top of the tofu, allowing it to drip down the sides.
  5. Bake the Tofu:
    • Bake in a preheated oven at 400°F (200°C) until golden brown and heated through.

Simple Roasted Potatoes (Recipe 4 of 6)

Ingredients

  • Red potatoes
  • Olive oil
  • Salt

Instructions

  1. Prepare the Potatoes:
    • Cut the potatoes in half.
  2. Season and Arrange:
    • Add a little bit of oil to a pan.
    • Add a little bit of salt to a pan.
    • Arrange potatoes face down on the oiled baking sheet.
  3. Roast the Potatoes:
    • Roast in a preheated oven at 400°F (200°C) until golden brown and tender. About 30 minutes, depending on size.
      -Turn potatoes to ensure even cooking.

Roasted Vegetables with Calabrian Chili Tofu Oil (Recipe 5 of 6)

Ingredients

  • Broccoli florets
  • Carrots, chopped
  • Celery, chopped
  • Olive oil
  • Salt
  • Black pepper
  • Smoked paprika
  • Poultry seasoning (thyme, sage, marjoram, rosemary, black pepper, nutmeg)
  • Garlic, chopped
  • Calabrian chili tofu oil (leftover from baking tofu)

Instructions

  1. Prepare the Vegetables:
    • Chop the broccoli, carrots, and celery into similar sizes.
  2. Boil Carrots:
    • Boil carrots for a minute.
  3. Season the Vegetables:
    • Toss broccoli and celery with a little oil, black pepper, salt, a touch of smoked paprika, and poultry seasoning.
    • Add chopped garlic.
  4. Steam Remaining Vegetables:
    • Add carrots to broccoli and celery.
  5. Roast the Vegetables:
    • Roast in a preheated oven at 400°F (200°C) until tender and slightly browned, stirring occasionally for even cooking.
  6. Add Calabrian Chili Tofu Oil:
    • Add the leftover oil from the Calabrian chili tofu to the vegetables during the last few minutes of cooking.

Spicy Vegan Dip (Recipe 6 of 6)

Ingredients

  • Vegan mayonnaise
  • Calabrian chilies, chopped
  • Horseradish

Instructions

  1. Combine ingredients:
    • Add Calabrian chilies, horseradish, and vegan mayo to a bowl.
  2. Mix well:
    • Mix until well combined.
  3. Chill:
    • Place in the fridge to chill for later.

Video Description

Written recipes are coming after a night's rest.

Hope you're doing well - we went from Detroit to now Indianapolis.

Here's what we mostly ate.

Calabrian chili tofu

Horseradish – Garlic Tofu

Lentils

Roasted Veg

Simple Roast Potato

DIP