Friday, October 16, 2009
We're moving!
Verdants Eats is moving to a new address! You'll find the blog now at Wordpress.com along with all the past posts and comments. The blog may look a little bit different, but the function and purpose has not changed! Follow us now on Wordpress!
Thursday, October 15, 2009
Why did the mushroom go to the party?
Because he's a fungi, of course!
All right, let's dispense with the kindergarten humor and get on to the real business of what I'd like to share with you today. Mushrooms, and lots of them!
Wild ones, to be exact. Here in the Pacific Northwest and in most parts of the country, mushrooms grow in the wild like, well, a fungus. They're everywhere. They're in your backyard, in your neighborhood park, and in almost any place where there are trees and dirt. See?
Of course, not all wild mushrooms make for good eats. Most varieties are edible and harmless, but just because you can eat something doesn't mean that you should. And, of course, a stern warning should be dispensed that some mushrooms can bring you serious harm and should not be consumed. Be sure about what you've harvested before you stick it in your maw (that means before you eat it!). If you're setting out to hunt for wild mushrooms for the first time, your best bet is to go with someone who already knows what's what. I would also highly recommend finding a wild mushroom guidebook (or three) particular to your region of the country with full color photos and thorough descriptions and rubrics for identification. There are also a few great internet resources, like this one for SW Washington, but do consider your source!
Now, let me tell you about our recent adventure in fungi foraging. We love mushrooms. If courtship between human and fungi were allowed, we'd surely have some sort of alternative relationship structure worked out by now. Early October is a great time to hunt for wild edibles in the Northwest and we set out recently in search of chanterelle mushrooms. They are considered "choice" edibles, which means exactly what it sounds like, and if you've ever seen them at your local grocer, you know they fetch a pretty penny. We weren't interested in harvesting mushrooms to sell, however. We just wanted to find enough for a nice dinner.
Sadly, we did not find the chanterelles that we had our hearts set on. However, we did happen upon a fine bounty of angel wings (Pleurotus porrigens, if you care). They are small, thin white mushrooms that grow on downed trees, and they are related to oyster mushrooms. We saw quite a few angel wing colonies, but we collected a mere 1/4 lb stash to take home and cook up. Here's what some of those mushrooms looked like when we found them:
When we returned home, mushroom bounty in tow, we compared them to our guidebooks and got ourselves a positive identification. We did, in fact, have (safe, edible) angel wings at hand and we were eager to prepare dinner!
Mushrooms can be cooked in any variety of ways, but my favorite method for all mushrooms is very simple and allows the natural flavors of the mushroom to really shine. The first step is always, always, always clean your mushrooms! Here's how:
1. Using a mushroom brush or dry paper towel, brush/wipe off any visible dirt and other non-mushroom plant matter that may be on your mushroom.
2. If you're cooking mushrooms with stems, you may choose to remove and discard the stem. This would be the step in which to do that, if that's the case. Angel wings don't have stems though!
3. For wild-harvested mushrooms, it's advisable to take a little extra step to rid the shrooms of any bugs that may be lingering within their gills. To do this, fill a bowl with cool water (filtered is desirable) and submerge your mushrooms for about 30 seconds, swirling them around with your fingers. If there are any bugs hiding in your fungi, they'll be separated from your mushrooms in no time.
4. Strain your mushrooms and dry them gently on a flour sack towel. If you want to slice or quarter your mushrooms, now is the time. Angel wings are small, so we opted to prepare them whole.
Now, for the cooking!
1. In a nonstick pan, warm some olive oil on medium heat. The amount of oil depends on how much mushroom matter you're planning to cook. For our 1/4 lb haul, I used about 1 Tbsp of oil.
2. When the oil is warmed, add your mushrooms and stir with a wooden spoon to coat.
3. Sprinkle with sea salt (somewhere between two pinches and 1 tsp, to taste).
4. Reduce heat to medium low and cook mushrooms, covered, for a few minutes. Different mushrooms require different cooking times, but you'll know when they're done. Angel wings and other light mushrooms do not require much cooking time, so our side dish was done in about 5 minutes.
Whatever your mushroom lust is and whether you opt to hunt your own in the wild or visit your local grocer to purchase your choice edibles, I hope my mushroom tips will inspire you to invite some fungi to your party this fall!
All right, let's dispense with the kindergarten humor and get on to the real business of what I'd like to share with you today. Mushrooms, and lots of them!
Wild ones, to be exact. Here in the Pacific Northwest and in most parts of the country, mushrooms grow in the wild like, well, a fungus. They're everywhere. They're in your backyard, in your neighborhood park, and in almost any place where there are trees and dirt. See?
Of course, not all wild mushrooms make for good eats. Most varieties are edible and harmless, but just because you can eat something doesn't mean that you should. And, of course, a stern warning should be dispensed that some mushrooms can bring you serious harm and should not be consumed. Be sure about what you've harvested before you stick it in your maw (that means before you eat it!). If you're setting out to hunt for wild mushrooms for the first time, your best bet is to go with someone who already knows what's what. I would also highly recommend finding a wild mushroom guidebook (or three) particular to your region of the country with full color photos and thorough descriptions and rubrics for identification. There are also a few great internet resources, like this one for SW Washington, but do consider your source!
Now, let me tell you about our recent adventure in fungi foraging. We love mushrooms. If courtship between human and fungi were allowed, we'd surely have some sort of alternative relationship structure worked out by now. Early October is a great time to hunt for wild edibles in the Northwest and we set out recently in search of chanterelle mushrooms. They are considered "choice" edibles, which means exactly what it sounds like, and if you've ever seen them at your local grocer, you know they fetch a pretty penny. We weren't interested in harvesting mushrooms to sell, however. We just wanted to find enough for a nice dinner.
Sadly, we did not find the chanterelles that we had our hearts set on. However, we did happen upon a fine bounty of angel wings (Pleurotus porrigens, if you care). They are small, thin white mushrooms that grow on downed trees, and they are related to oyster mushrooms. We saw quite a few angel wing colonies, but we collected a mere 1/4 lb stash to take home and cook up. Here's what some of those mushrooms looked like when we found them:
When we returned home, mushroom bounty in tow, we compared them to our guidebooks and got ourselves a positive identification. We did, in fact, have (safe, edible) angel wings at hand and we were eager to prepare dinner!
Mushrooms can be cooked in any variety of ways, but my favorite method for all mushrooms is very simple and allows the natural flavors of the mushroom to really shine. The first step is always, always, always clean your mushrooms! Here's how:
1. Using a mushroom brush or dry paper towel, brush/wipe off any visible dirt and other non-mushroom plant matter that may be on your mushroom.
2. If you're cooking mushrooms with stems, you may choose to remove and discard the stem. This would be the step in which to do that, if that's the case. Angel wings don't have stems though!
3. For wild-harvested mushrooms, it's advisable to take a little extra step to rid the shrooms of any bugs that may be lingering within their gills. To do this, fill a bowl with cool water (filtered is desirable) and submerge your mushrooms for about 30 seconds, swirling them around with your fingers. If there are any bugs hiding in your fungi, they'll be separated from your mushrooms in no time.
4. Strain your mushrooms and dry them gently on a flour sack towel. If you want to slice or quarter your mushrooms, now is the time. Angel wings are small, so we opted to prepare them whole.
Now, for the cooking!
1. In a nonstick pan, warm some olive oil on medium heat. The amount of oil depends on how much mushroom matter you're planning to cook. For our 1/4 lb haul, I used about 1 Tbsp of oil.
2. When the oil is warmed, add your mushrooms and stir with a wooden spoon to coat.
3. Sprinkle with sea salt (somewhere between two pinches and 1 tsp, to taste).
4. Reduce heat to medium low and cook mushrooms, covered, for a few minutes. Different mushrooms require different cooking times, but you'll know when they're done. Angel wings and other light mushrooms do not require much cooking time, so our side dish was done in about 5 minutes.
Whatever your mushroom lust is and whether you opt to hunt your own in the wild or visit your local grocer to purchase your choice edibles, I hope my mushroom tips will inspire you to invite some fungi to your party this fall!
Wednesday, October 14, 2009
Fruit of the gods!
Dear readers, I've been absent longer than I'd hoped and I hope you'll forgive me. First, I was attacked by one of those nasty cold bugs currently raging our nation, and then I was out of town. Now that I'm back home, delivered safe and sound to my precious Pacific Northwest, I found that I had a lot of work to do!
Namely, that work is in the department of persimmons. Okay, so we don't really have a whole department for it, but those little golden fruits had become ripe (some even overripe) and when I turned my attentions to them I realized that I had nearly 10 lbs of precious fruit to deal with.
What to do? Persimmon jam? It felt like a cop out. Persimmon pudding? Bake 20 pudding cakes and freeze them all? No thanks! Persimmon salsa, chutney, compote? No, no, no!
I decided to go the nice, quick, simple route with what I'm hoping will provide the biggest long term pay-off. Drying!
I had so many persimmons that I set myself a nice little assembly line. Cutting board, large chef's knife for slicing, small paring knife for peeling, compost bag for collecting the skins and stems, and tons of dehydrator racks lined with parchment paper. I sliced each fruit cross-wise (horizontally) in 1/4 inch slices -- each fruit yielded only 3-4 slices, mind you. Then, laying the slices flat on the cutting board, I dug in with my paring knife and spun the fruit around, separating the thick skins from the juicy meat.
I'll admit, I may have eaten a slice here and there before they made it to the dehydrator trays. But with such soft, sweet, golden meat and the 8-pointed star in their centers, who can resist, I ask you? Who?!
So, I've set my persimmon bounty to dry. They'll take approximately 24 hours at 105°F, or perhaps a bit longer since it's raining here in Washington. After they're dried and fully cooled, I'll bag or jar them, seal them tightly and save them for a less rainy day. I'm envisioning these dried fruits as great snacks on their own or with spiced nuts, but also as great additions to teas and holiday punches or chopped in salads. Whatever the use, I'll be looking forward to tasting these fall beauties throughout the coming months!
Namely, that work is in the department of persimmons. Okay, so we don't really have a whole department for it, but those little golden fruits had become ripe (some even overripe) and when I turned my attentions to them I realized that I had nearly 10 lbs of precious fruit to deal with.
What to do? Persimmon jam? It felt like a cop out. Persimmon pudding? Bake 20 pudding cakes and freeze them all? No thanks! Persimmon salsa, chutney, compote? No, no, no!
I decided to go the nice, quick, simple route with what I'm hoping will provide the biggest long term pay-off. Drying!
I had so many persimmons that I set myself a nice little assembly line. Cutting board, large chef's knife for slicing, small paring knife for peeling, compost bag for collecting the skins and stems, and tons of dehydrator racks lined with parchment paper. I sliced each fruit cross-wise (horizontally) in 1/4 inch slices -- each fruit yielded only 3-4 slices, mind you. Then, laying the slices flat on the cutting board, I dug in with my paring knife and spun the fruit around, separating the thick skins from the juicy meat.
I'll admit, I may have eaten a slice here and there before they made it to the dehydrator trays. But with such soft, sweet, golden meat and the 8-pointed star in their centers, who can resist, I ask you? Who?!
So, I've set my persimmon bounty to dry. They'll take approximately 24 hours at 105°F, or perhaps a bit longer since it's raining here in Washington. After they're dried and fully cooled, I'll bag or jar them, seal them tightly and save them for a less rainy day. I'm envisioning these dried fruits as great snacks on their own or with spiced nuts, but also as great additions to teas and holiday punches or chopped in salads. Whatever the use, I'll be looking forward to tasting these fall beauties throughout the coming months!
Friday, October 2, 2009
Tea, tea, tea, morning, noon and night!
In our house, we love tea all year round but as the temperatures begin to slide down the thermometer, our tea drinking certainly increases. We all know that tea has been used for medicinal purposes for centuries and I'm not here to give you a history lesson (although I do reserve the right to teach and preach at a later date).
No, I just want to share with you a few of my favorite, simple tea recipes that get me up in the morning and keep me going throughout the day and, oftentimes, put me to bed at night.
Morning Start Tea
Yield: 1 serving
8oz hot (not boiling) water
1 tsp minced or pureed ginger root
1 tsp ground cinnamon
pinch of ground cardamom
Combine ginger, cinnamon and cardamom in tea cup. Pour hot water over and stir. Allow to sit a few minutes before enjoying. Can be sweetened with 1 tsp honey if desired.
Midday Slump-Chaser Tea
Yield: 1 serving
8oz hot (not boiling) water
1 teabag strong black tea, such as Irish breakfast tea
pinch of ground cayenne
few whole dried rosemary leaves (not whole sprigs!)
Place teabag, cayenne and rosemary in tea cup. Pour hot water over and allow to steep 3-4 minutes. Remove the tea bag (and fish out the rosemary leaves if you like). Enjoy as is, or stir in 1 Tbsp vanilla almond or oat milk.
Soothing Bedtime Tea
Yield: 1 serving
8oz hot (not boiling) water
2 tsp dried chamomile flowers
1/2 tsp dried catnip
1/2 tsp dried lemon peel or 1/2 tsp dried lemongrass or 1 tsp lemon juice
Place chamomile, catnip and lemongrass in a metal infuser spoon, basket or reusable tea bag and place in tea cup. Pour hot water over and allow to steep 5 minutes before enjoying.
No, I just want to share with you a few of my favorite, simple tea recipes that get me up in the morning and keep me going throughout the day and, oftentimes, put me to bed at night.
Morning Start Tea
Yield: 1 serving
8oz hot (not boiling) water
1 tsp minced or pureed ginger root
1 tsp ground cinnamon
pinch of ground cardamom
Combine ginger, cinnamon and cardamom in tea cup. Pour hot water over and stir. Allow to sit a few minutes before enjoying. Can be sweetened with 1 tsp honey if desired.
Midday Slump-Chaser Tea
Yield: 1 serving
8oz hot (not boiling) water
1 teabag strong black tea, such as Irish breakfast tea
pinch of ground cayenne
few whole dried rosemary leaves (not whole sprigs!)
Place teabag, cayenne and rosemary in tea cup. Pour hot water over and allow to steep 3-4 minutes. Remove the tea bag (and fish out the rosemary leaves if you like). Enjoy as is, or stir in 1 Tbsp vanilla almond or oat milk.
Soothing Bedtime Tea
Yield: 1 serving
8oz hot (not boiling) water
2 tsp dried chamomile flowers
1/2 tsp dried catnip
1/2 tsp dried lemon peel or 1/2 tsp dried lemongrass or 1 tsp lemon juice
Place chamomile, catnip and lemongrass in a metal infuser spoon, basket or reusable tea bag and place in tea cup. Pour hot water over and allow to steep 5 minutes before enjoying.
Monday, September 28, 2009
Spiced Apple Muffins
Ayurveda is a system of traditional medicine that began in India, but it's now practiced many other places in the world as well. It's based on processes and treatments that compliment the natural states of the body. It's about aligning one's lifestyle to the course of nature and working with natural systems rather than working against them. Sounds good, right?
One of the components of ayurveda is dietary recommendations. The goal is to eat in a way that allows your body to digest easily and get the most out of your foods. Ayurvedic practitioners strongly recommend beginning each day with a strong spiced tea (like chai) and spiced oats and/or cooked fruit because they will kick start the body and help provide sustained energy throughout your morning.
This month's issue of Yoga Journal features a few recipes to point you in the right direction, including an apple muffin recipe reprinted from ____. I veganized the recipe and made a few adaptations to create a real power-packed breakfast muffin that is super delicious and a great addition to any morning meal. Here they are!
Spiced Apple Muffins
Yield: 12 muffins
2 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 cup less 1 Tbsp soy milk
1 Tbsp apple cider vinegar
2/3 cup Sucanat (or fine raw sugar)
2 Energ-G "eggs" or other vegan substitute equivalent to 2 eggs
6 Tbsp coconut oil (warmed to liquid state) or high quality vegetable oil
1 tsp vanilla extract
1 tsp chopped or pureed fresh ginger root
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 1/2 cups peeled and chunked apples (I used 2 1/2 Washington honeycrisp apples)
2 Tbsp agave nectar or maple syrup
1 tsp ground cinnamon
Preheat oven to 375°F and oil 12 muffin cups. Combine soy milk and vinegar in a cup and set aside.
In a large bowl, combine flour, baking powder and salt.
In a medium bowl, whisk together soy milk mixture, Sucanat, egg replacer, coconut oil, vanilla extract, ginger, cardamom and clove. Pour into the dry ingredients and mix gently until evenly moistened. The batter will be pretty thick.
Rinse your milk bowl and add the chunked apples, agave and cinnamon. Stir to combine and then fold apples into the batter until just about evenly distributed.
Portion batter into muffin cups evenly and bake 30 minutes or until just browned on top.
Enjoy with a strong cup of spicy chai (with or without the milk of your choice) for a terrific breakfast or even an afternoon pick-me-up! If you have any "leftover" muffins, allow them to cool completely before popping them into a plastic freezer bag and freezing for up to a week.
One of the components of ayurveda is dietary recommendations. The goal is to eat in a way that allows your body to digest easily and get the most out of your foods. Ayurvedic practitioners strongly recommend beginning each day with a strong spiced tea (like chai) and spiced oats and/or cooked fruit because they will kick start the body and help provide sustained energy throughout your morning.
This month's issue of Yoga Journal features a few recipes to point you in the right direction, including an apple muffin recipe reprinted from ____. I veganized the recipe and made a few adaptations to create a real power-packed breakfast muffin that is super delicious and a great addition to any morning meal. Here they are!
Spiced Apple Muffins
Yield: 12 muffins
2 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 cup less 1 Tbsp soy milk
1 Tbsp apple cider vinegar
2/3 cup Sucanat (or fine raw sugar)
2 Energ-G "eggs" or other vegan substitute equivalent to 2 eggs
6 Tbsp coconut oil (warmed to liquid state) or high quality vegetable oil
1 tsp vanilla extract
1 tsp chopped or pureed fresh ginger root
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 1/2 cups peeled and chunked apples (I used 2 1/2 Washington honeycrisp apples)
2 Tbsp agave nectar or maple syrup
1 tsp ground cinnamon
Preheat oven to 375°F and oil 12 muffin cups. Combine soy milk and vinegar in a cup and set aside.
In a large bowl, combine flour, baking powder and salt.
In a medium bowl, whisk together soy milk mixture, Sucanat, egg replacer, coconut oil, vanilla extract, ginger, cardamom and clove. Pour into the dry ingredients and mix gently until evenly moistened. The batter will be pretty thick.
Rinse your milk bowl and add the chunked apples, agave and cinnamon. Stir to combine and then fold apples into the batter until just about evenly distributed.
Portion batter into muffin cups evenly and bake 30 minutes or until just browned on top.
Enjoy with a strong cup of spicy chai (with or without the milk of your choice) for a terrific breakfast or even an afternoon pick-me-up! If you have any "leftover" muffins, allow them to cool completely before popping them into a plastic freezer bag and freezing for up to a week.
Friday, September 25, 2009
Crispy Cheezy Kale Chips
Kale is good for you. You can tell just by looking at it. It's a deep, dark green. It's hardy and hearty. And surely, it's difficult to get any kid or veg-hater to try it, much less eat it on a regular basis.
That's all true until you start making kale chips in your dehydrator. After that, you'll have all the picky eaters in your house downing the greens like they were candy. Really.
Today, I'm turning two bunches of organic local kale into a seriously tasty snack.
Kale Chips
Yield: About 4 cups of chips
2 bunches kale, washed and patted dry
Olive oil (or olive oil spray)
Sea salt
Nutritional yeast flakes
Optional: garlic or onion powder
Remove the thickest parts of the stem from each kale leaf. These just don't dehydrate well. You can chop them up and add to soups or salads, or feed them to any veggie-vore critters you might have in or around your house.
Tear the leaves into bite-sized pieces, keeping in mind that the "chips" will shrink a bit during the dehydrating process. You don't want to make them too small.
Lay the kale pieces on your dehydrator trays in a single layer. For me, two bunches translated into 4 trays. Spray with olive oil, salt liberally, and sprinkle with nutritional yeast flakes. (If you're not using a spray, you'll want to toss the kale pieces in a large bowl and use your hands to make sure they get coated before spreading them on your dehydrator tray and adding the nutritional yeast.) If using, sprinkle with garlic or onion powder as well. (The amount of nutritional yeast and garlic/onion powder depends solely on your taste. Use as much or as little as you like!)
Dehydrate at 115 degrees for 4-5 hours minimum, and as much as overnight. The length of time will depend on how much water is already in your kale, and how crispy you like your chips.
After dehydrating, let the chips cool to room temperature and store in a brown paper bag. That is, if you can manage not to eat them all by the time they reach room temp!
That's all true until you start making kale chips in your dehydrator. After that, you'll have all the picky eaters in your house downing the greens like they were candy. Really.
Today, I'm turning two bunches of organic local kale into a seriously tasty snack.
Kale Chips
Yield: About 4 cups of chips
2 bunches kale, washed and patted dry
Olive oil (or olive oil spray)
Sea salt
Nutritional yeast flakes
Optional: garlic or onion powder
Remove the thickest parts of the stem from each kale leaf. These just don't dehydrate well. You can chop them up and add to soups or salads, or feed them to any veggie-vore critters you might have in or around your house.
Tear the leaves into bite-sized pieces, keeping in mind that the "chips" will shrink a bit during the dehydrating process. You don't want to make them too small.
Lay the kale pieces on your dehydrator trays in a single layer. For me, two bunches translated into 4 trays. Spray with olive oil, salt liberally, and sprinkle with nutritional yeast flakes. (If you're not using a spray, you'll want to toss the kale pieces in a large bowl and use your hands to make sure they get coated before spreading them on your dehydrator tray and adding the nutritional yeast.) If using, sprinkle with garlic or onion powder as well. (The amount of nutritional yeast and garlic/onion powder depends solely on your taste. Use as much or as little as you like!)
Dehydrate at 115 degrees for 4-5 hours minimum, and as much as overnight. The length of time will depend on how much water is already in your kale, and how crispy you like your chips.
After dehydrating, let the chips cool to room temperature and store in a brown paper bag. That is, if you can manage not to eat them all by the time they reach room temp!
Thursday, September 24, 2009
Gingery-Peachy Smoothie
"Bodies in the sand... Tropical drink melting in your hand..." The Beach Boys couldn't have said it better. I'm not at the beach today, but I've got waves on my mind. Today is the first real "fall" day here in the Pacific Northwest and although I'm glad to welcome the changing season, I'm also not quite ready to let go of summer. To that end, I decided to whip up a little fruity smoothie action as an excuse to take a break this afternoon.
Now, I'm a firm believer that smoothies, and for that matter all things tropical, should be based on approximation. For that reason, the "recipe" listed below contains references to quantities like "about," "at least" and "ish." If you've ever learned to cook a dish from a Southern gal, you're already familiar with what these terms suggest. However, for those of you uninitiated with the ways of "guess-urement," I've provided some notes to help you along.
Ginger-Peachy Smoothie
Yield: About 2 8oz servings
1 banana, fresh or frozen
Approximately 2 Tbsp lime juice
At least 1/3 cup non-dairy milk of your choice (I used vanilla almond milk) (up to 1/2 cups - see note below!)
About 1/2 lb frozen peaches (about 1-1/2 cups)
1 tsp-ish pureed ginger root (fresh or jarred)
Optional: agave nectar to taste (see note)
(And here's my favorite thing about smoothie recipes... Are you ready?)
Put all ingredients in blender. Pulse til you reach desired consistency!
Now, about that note I promised. I actually have a few to share.
On liquids: The question of consistency in smoothies is one of personal preference. I tend to like my smoothies a bit thicker than most folks (think milkshake!) so I'll always add a little less milk than others might. Consider also that the amount of liquid you'll need to add will be in direct ratio to the water content of the fruit you're using, the size of your banana, and so on. There's no right or wrong answer here, just do what feels right.
On sweeteners: I don't have a killer sweet tooth, so I rarely add sweetener to fruit concoctions like this. The vanilla almond milk I use is also unsweetened. However, if you're looking to add some sweetness or turn this into a dessert dish, you can add agave nectar if you like. Or... you can use a sweetened vanilla milk. Or... substitute part of the milk for a vanilla yogurt, which will also contain some sugar. Or... (and here's where the dessert part really comes into play) add some peach sorbet or vanilla soy/rice cream in addition to the other ingredients. In the end, my best advice is "sweeten to taste... and then taste some more!"
P.S. Dear beach fans: This (and any other) fruit smoothie becomes an especially wonderful treat with the addition of a bit of dark rum. Just sayin'.
Now, I'm a firm believer that smoothies, and for that matter all things tropical, should be based on approximation. For that reason, the "recipe" listed below contains references to quantities like "about," "at least" and "ish." If you've ever learned to cook a dish from a Southern gal, you're already familiar with what these terms suggest. However, for those of you uninitiated with the ways of "guess-urement," I've provided some notes to help you along.
Ginger-Peachy Smoothie
Yield: About 2 8oz servings
1 banana, fresh or frozen
Approximately 2 Tbsp lime juice
At least 1/3 cup non-dairy milk of your choice (I used vanilla almond milk) (up to 1/2 cups - see note below!)
About 1/2 lb frozen peaches (about 1-1/2 cups)
1 tsp-ish pureed ginger root (fresh or jarred)
Optional: agave nectar to taste (see note)
(And here's my favorite thing about smoothie recipes... Are you ready?)
Put all ingredients in blender. Pulse til you reach desired consistency!
Now, about that note I promised. I actually have a few to share.
On liquids: The question of consistency in smoothies is one of personal preference. I tend to like my smoothies a bit thicker than most folks (think milkshake!) so I'll always add a little less milk than others might. Consider also that the amount of liquid you'll need to add will be in direct ratio to the water content of the fruit you're using, the size of your banana, and so on. There's no right or wrong answer here, just do what feels right.
On sweeteners: I don't have a killer sweet tooth, so I rarely add sweetener to fruit concoctions like this. The vanilla almond milk I use is also unsweetened. However, if you're looking to add some sweetness or turn this into a dessert dish, you can add agave nectar if you like. Or... you can use a sweetened vanilla milk. Or... substitute part of the milk for a vanilla yogurt, which will also contain some sugar. Or... (and here's where the dessert part really comes into play) add some peach sorbet or vanilla soy/rice cream in addition to the other ingredients. In the end, my best advice is "sweeten to taste... and then taste some more!"
P.S. Dear beach fans: This (and any other) fruit smoothie becomes an especially wonderful treat with the addition of a bit of dark rum. Just sayin'.
Roasted Red Pepper Soup
If it seems like I've been roasting a lot of things lately, it's because I have! This week, it's red bell peppers. I love red bells in stir fry or stuffed and grilled, but I'll share those recipes a little later. Right now, we're roasting roasting roasting!
Yesterday, I had a dozen or so red bell peppers that were a little worse for wear. Some had soft spots where they'd been bumped or dropped and others were intent on becoming science experiments. Looking them over, it was clear to me that they had to be processed immediately. If I waited another day, I might lose the whole lot. Roasting peppers is a great way to handle not only the volume of produce, but also to put them into a ready-to-use form that can be stored for up to 2 weeks in the fridge or 6 months in the freezer. First, I'll share my roasting methods and then we'll dig into a super simple and delicious late summer soup recipe.
How to Roast Peppers
1. Preheat oven to 400°F and drizzle a couple of tablespoons of good olive oil on a baking sheet. (You can use parchment paper if you want, but you'll still need the oil!)
2. Wash, halve, seed and de-stem your peppers. If they have gnarly spots, just cut 'em off!
3. Place peppers, cut sides up, on the baking sheet and wiggle them around to coat the bottoms in oil. (My dozen peppers fit snugly on 1 large Sautébaking sheet. If you're roasting more, use two sheets or work in batches.)
4. Flip the peppers over (cut side down now) and add salt and pepper.
5. Roast in the oven for 1 hour. Peppers will look deflated and have some black char marks. This is a good thing.
6. Remove from oven, and transfer the peppers (using tongs or another implement of safety) to a glass bowl or dish (a lasagna pan would be a good choice). Cover with foil and allow to rest on the counter until the peppers have cooled to nearly room temperature.
7. When the peppers are cool enough to handle, pick through them and remove the skins. It's A-OK to leave some of the black charred-ness with the flesh, but you'll want to discard as much skin as possible.
8. Your roasted red peppers are ready to be used, or you can freeze them (in a zip-top bag with the air squeezed out). Since I knew I'd be making soup later in the day, I stuffed my peppers into a glass jar (with their liquid) and stored them in the fridge.
So, you're ready for soup, are you? Let's go!
Roasted Red Pepper Soup
Yield: 4 appetizer servings or 2 side dish servings
1 Tbsp olive oil
1 shallot, chopped
3 cloves garlic, chopped
2 cups vegetable stock (I prefer an organic, low sodium variety)
1/2 Tbsp dried Italian herb blend (or 1/2 tsp each basil, rosemary, oregano, and parsley)
pinch crushed red pepper flakes
1 Tbsp tomato paste
8 roasted red peppers, coarsely chopped
In a medium sauce pan on medium heat, sauté shallot and garlic in olive oil until soft, about 6-7 minutes. Add veg stock, herbs, red pepper flakes and tomato paste and stir to combine. Add roasted red peppers and bring to a steady simmer.
Using an immersion (stick) blender, standard blender or food processor, puree the soup. I use my standard blender and work in batches before transferring soup back to the sauce pan. Blend until the soup is as smooth as you like; there's nothing wrong with texture!
That's it, you're done. Serve immediately! This soup is fantastic with pesto pasta, green veg of all varieties and, of course, grilled cheeze sandwiches.
Yesterday, I had a dozen or so red bell peppers that were a little worse for wear. Some had soft spots where they'd been bumped or dropped and others were intent on becoming science experiments. Looking them over, it was clear to me that they had to be processed immediately. If I waited another day, I might lose the whole lot. Roasting peppers is a great way to handle not only the volume of produce, but also to put them into a ready-to-use form that can be stored for up to 2 weeks in the fridge or 6 months in the freezer. First, I'll share my roasting methods and then we'll dig into a super simple and delicious late summer soup recipe.
How to Roast Peppers
1. Preheat oven to 400°F and drizzle a couple of tablespoons of good olive oil on a baking sheet. (You can use parchment paper if you want, but you'll still need the oil!)
2. Wash, halve, seed and de-stem your peppers. If they have gnarly spots, just cut 'em off!
3. Place peppers, cut sides up, on the baking sheet and wiggle them around to coat the bottoms in oil. (My dozen peppers fit snugly on 1 large Sautébaking sheet. If you're roasting more, use two sheets or work in batches.)
4. Flip the peppers over (cut side down now) and add salt and pepper.
5. Roast in the oven for 1 hour. Peppers will look deflated and have some black char marks. This is a good thing.
6. Remove from oven, and transfer the peppers (using tongs or another implement of safety) to a glass bowl or dish (a lasagna pan would be a good choice). Cover with foil and allow to rest on the counter until the peppers have cooled to nearly room temperature.
7. When the peppers are cool enough to handle, pick through them and remove the skins. It's A-OK to leave some of the black charred-ness with the flesh, but you'll want to discard as much skin as possible.
8. Your roasted red peppers are ready to be used, or you can freeze them (in a zip-top bag with the air squeezed out). Since I knew I'd be making soup later in the day, I stuffed my peppers into a glass jar (with their liquid) and stored them in the fridge.
So, you're ready for soup, are you? Let's go!
Roasted Red Pepper Soup
Yield: 4 appetizer servings or 2 side dish servings
1 Tbsp olive oil
1 shallot, chopped
3 cloves garlic, chopped
2 cups vegetable stock (I prefer an organic, low sodium variety)
1/2 Tbsp dried Italian herb blend (or 1/2 tsp each basil, rosemary, oregano, and parsley)
pinch crushed red pepper flakes
1 Tbsp tomato paste
8 roasted red peppers, coarsely chopped
In a medium sauce pan on medium heat, sauté shallot and garlic in olive oil until soft, about 6-7 minutes. Add veg stock, herbs, red pepper flakes and tomato paste and stir to combine. Add roasted red peppers and bring to a steady simmer.
Using an immersion (stick) blender, standard blender or food processor, puree the soup. I use my standard blender and work in batches before transferring soup back to the sauce pan. Blend until the soup is as smooth as you like; there's nothing wrong with texture!
That's it, you're done. Serve immediately! This soup is fantastic with pesto pasta, green veg of all varieties and, of course, grilled cheeze sandwiches.
Saturday, September 19, 2009
Eggplant-Tomato Lasagna
Due to the abundant supply of eggplant and heirloom tomatoes currently on hand, I decided to make another yummy eggplant-centric dish for our Friday night dinner. This lasagna was inspired by the delicious Rustic Bread & Eggplant Lasagna from VeganYumYum, but I substituted her grilled sourdough for "no boil" lasagna noodles and added some zucchini as well since I had it available. The result was a fresh, flavorful stack of veggies and pasta that delivered the full taste of summer right to our mouths. Perfect!
Eggplant-Tomato Lasagna
2 globe eggplant, peeled and sliced lengthwise in 1/2 inch thick slices
1-2 heirloom tomatoes, sliced in 1/2 inch slices
olive oil and salt for roasting
1-2 zucchini, sliced lengthwise in 1/4 inch thick slices
4-6 "no boil" lasagna noodles
approx 1 cup of your favorite tomato-based pasta sauce (Newman's Own Sockarooni would be a great choice)
2 Tbsp balsamic vinegar
1/4 cup breadcrumbs
olive oil, salt and pepper for finishing
Preheat oven to 400°F and line a baking sheet with parchment paper. Lay out eggplant slices and tomato slices, drizzle with olive oil and salt liberally. Allow to rest 15-20 minutes before putting in the oven. This will allow the salt to work on the eggplant, bringing out the moisture. Bake for 30 minutes.
In the meantime, spread about 4 Tbsp of tomato sauce in the bottom of an 8x8 baking dish. Spread half of your zucchini slices out in a single layer, followed by half of your lasagna noodles and another layer of sauce. After the eggplant and tomatoes have cooled a bit, build a layer using all of the eggplant.
After the eggplant, add another layer of noodles, sauce and the rest of the zucchini followed by the tomatoes. Drizzle balsamic vinegar and olive oil over the entire dish, and salt and pepper according to your taste. You won't need a lot of salt since the eggplant and tomatoes have already been salted. Top with breadcrumbs--as much or as little as you like.
Bake 30-35 minutes or until lasagna noodles are cooked through. Serve on with a little extra balsamic vinegar or even balsamic syrup. This dish pairs nicely with an Australian Shiraz.
Eggplant-Tomato Lasagna
2 globe eggplant, peeled and sliced lengthwise in 1/2 inch thick slices
1-2 heirloom tomatoes, sliced in 1/2 inch slices
olive oil and salt for roasting
1-2 zucchini, sliced lengthwise in 1/4 inch thick slices
4-6 "no boil" lasagna noodles
approx 1 cup of your favorite tomato-based pasta sauce (Newman's Own Sockarooni would be a great choice)
2 Tbsp balsamic vinegar
1/4 cup breadcrumbs
olive oil, salt and pepper for finishing
Preheat oven to 400°F and line a baking sheet with parchment paper. Lay out eggplant slices and tomato slices, drizzle with olive oil and salt liberally. Allow to rest 15-20 minutes before putting in the oven. This will allow the salt to work on the eggplant, bringing out the moisture. Bake for 30 minutes.
In the meantime, spread about 4 Tbsp of tomato sauce in the bottom of an 8x8 baking dish. Spread half of your zucchini slices out in a single layer, followed by half of your lasagna noodles and another layer of sauce. After the eggplant and tomatoes have cooled a bit, build a layer using all of the eggplant.
After the eggplant, add another layer of noodles, sauce and the rest of the zucchini followed by the tomatoes. Drizzle balsamic vinegar and olive oil over the entire dish, and salt and pepper according to your taste. You won't need a lot of salt since the eggplant and tomatoes have already been salted. Top with breadcrumbs--as much or as little as you like.
Bake 30-35 minutes or until lasagna noodles are cooked through. Serve on with a little extra balsamic vinegar or even balsamic syrup. This dish pairs nicely with an Australian Shiraz.
Wednesday, September 16, 2009
Baba Ghanoush!
It's eggplant week here in the old homestead, so it was a no-brainer that the first eggplant recipe I'd want to share with you, dear readers, is for my favorite Arabic dish: baba ghanoush.
Baba ghanoush (or ghannouj) is a dip or spread made from roasted eggplant and tahini (sesame paste). It's rich, smoky, creamy, and works as a fantastic side dish paired with pita. I also like to serve it with large carrots and zucchini that have been cut on the bias to create "chips" used for dipping. In Egypt, you might find baba ghanoush served with diced onions and tomatoes as a salad. It can also be used as a topping for other dishes - let the imagination run wild.
This is a great dish for folks who think they don't like eggplant but love hummus and other Middle Eastern/meditteranean foods. It's also a great way to sneak some veggies past an unsuspecting picky kid!
Baba Ghanoush
1 lb eggplant (1 medium globe eggplant or about 4 small Italian eggplant)
Olive oil for drizzling
Coarse sea salt
3 cloves garlic
1 Tbsp tahini
1 Tbsp lemon juice
1/2 tsp ground cumin
Handful of cilantro, chopped (can be omitted if you're not a fan)
1/4 cup olive oil
Cut eggplant in half lengthwise, from stem to end. On the cut side, use your knife to score the "meat" diagonally every 1 inch or so, and then score it the other way to create diamond shapes. You'll want to score it deeply, almost down to the skin, like this:
Drizzle cut side with olive oil and sprinkle liberally with sea salt. Salt is important here, as it helps draw out the moisture in the eggplant so that it does not turn to mush! Let the eggplant chill out while the oven preheats to 400°F.
Place eggplant cut side down on a baking sheet lined with parchment paper. Roast in the oven, cut side down, for about an hour or until the eggplant starts to collapse and the bottoms turn a dark caramel color. Remove from the oven and allow to cool considerably before attempting to handle.
When the eggplant is cool, the skin should fall right off. Scoop the insides into a food processor, discarding the stem and skin. Add garlic, tahini, lemon juice, cumin and cilantro and puree until smooth. Season with salt and pepper. Add 1/4 cup olive oil and pulse to combine.
Baba ghanoush can be served immediately, or refrigerated for several days.
Pita Chips
4 pita shells, cut into 8 wedges
Olive oil spray
salt
pepper
paprika
Preheat oven to 375°F and spray your baking sheet with olive oil. Lay out pita wedges in a single layer and spray liberally with olive oil. Sprinkle with salt, pepper and paprika. Bake for 12-15 minutes, depending on how crispy you like them. Serve warm chips with ice cold baba ghanoush!
Baba ghanoush (or ghannouj) is a dip or spread made from roasted eggplant and tahini (sesame paste). It's rich, smoky, creamy, and works as a fantastic side dish paired with pita. I also like to serve it with large carrots and zucchini that have been cut on the bias to create "chips" used for dipping. In Egypt, you might find baba ghanoush served with diced onions and tomatoes as a salad. It can also be used as a topping for other dishes - let the imagination run wild.
This is a great dish for folks who think they don't like eggplant but love hummus and other Middle Eastern/meditteranean foods. It's also a great way to sneak some veggies past an unsuspecting picky kid!
Baba Ghanoush
1 lb eggplant (1 medium globe eggplant or about 4 small Italian eggplant)
Olive oil for drizzling
Coarse sea salt
3 cloves garlic
1 Tbsp tahini
1 Tbsp lemon juice
1/2 tsp ground cumin
Handful of cilantro, chopped (can be omitted if you're not a fan)
1/4 cup olive oil
Cut eggplant in half lengthwise, from stem to end. On the cut side, use your knife to score the "meat" diagonally every 1 inch or so, and then score it the other way to create diamond shapes. You'll want to score it deeply, almost down to the skin, like this:
Drizzle cut side with olive oil and sprinkle liberally with sea salt. Salt is important here, as it helps draw out the moisture in the eggplant so that it does not turn to mush! Let the eggplant chill out while the oven preheats to 400°F.
Place eggplant cut side down on a baking sheet lined with parchment paper. Roast in the oven, cut side down, for about an hour or until the eggplant starts to collapse and the bottoms turn a dark caramel color. Remove from the oven and allow to cool considerably before attempting to handle.
When the eggplant is cool, the skin should fall right off. Scoop the insides into a food processor, discarding the stem and skin. Add garlic, tahini, lemon juice, cumin and cilantro and puree until smooth. Season with salt and pepper. Add 1/4 cup olive oil and pulse to combine.
Baba ghanoush can be served immediately, or refrigerated for several days.
Pita Chips
4 pita shells, cut into 8 wedges
Olive oil spray
salt
pepper
paprika
Preheat oven to 375°F and spray your baking sheet with olive oil. Lay out pita wedges in a single layer and spray liberally with olive oil. Sprinkle with salt, pepper and paprika. Bake for 12-15 minutes, depending on how crispy you like them. Serve warm chips with ice cold baba ghanoush!
Wednesday, September 9, 2009
Waffles with Peach-Nectarine Chutney
The first week of September is National Waffle Week. To celebrate, my dear omnivore and I decided to make waffles for dinner. I had also brought home some over-ripe peaches and nectarines that just begged to be cooked down into a nice waffle topping.
You can buy the waffle/pancake mix of your choice but commercially made vegan mixes are difficult to find, at best, and quite pricey. You can make your own waffles from scratch in just a few minutes and save yourself a small fortune. This is a basic "naked" waffle recipe, which I prefer, but a quick web search will yield tons of results for both savory and sweet waffles of a vegan persuasion.
Waffle Mix
3/4 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup soy milk
2 Tbsp canola oil
1 1/2 Tbsp brown sugar
Preheat your waffle iron before you get started. Combine dry ingredients in a large bowl and set aside. In a medium bowl, whisk together the rest of the ingredients. Pour the soy milk mixture into the dry ingredients and stir until just combined. Don't worry about lumps, if any.
Spray both sides of your iron with a non-stick spray (I use an olive oil mister) and pour the batter into the iron - the amount of batter will vary depending on the size and style of your waffle iron, so check the instructions. My iron makes 6-7 inch round waffles and takes approximately 2/3 cups batter for each waffle. This recipe yields 2 waffles of that size.
Peach-Nectarine Chutney
2 over-ripe peaches, pitted and diced
2 over-ripe nectarines, pitted and diced
2 Tbsp lemon juice
1/4 cup sucanat (brown sugar can be substituted)
1 Tbsp dark rum (optional, but oh so lovely)
Toss your diced fruit with lemon juice to coat thoroughly. In a medium saucepan, combine fruit with sucanat and rum (if using) and cook on medium heat until the fruit gives up quite a bit of juice. Using a potato mashed, smoosh the fruit until the texture is to your liking. Stir and serve over freshly made waffles!
You can buy the waffle/pancake mix of your choice but commercially made vegan mixes are difficult to find, at best, and quite pricey. You can make your own waffles from scratch in just a few minutes and save yourself a small fortune. This is a basic "naked" waffle recipe, which I prefer, but a quick web search will yield tons of results for both savory and sweet waffles of a vegan persuasion.
Waffle Mix
3/4 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup soy milk
2 Tbsp canola oil
1 1/2 Tbsp brown sugar
Preheat your waffle iron before you get started. Combine dry ingredients in a large bowl and set aside. In a medium bowl, whisk together the rest of the ingredients. Pour the soy milk mixture into the dry ingredients and stir until just combined. Don't worry about lumps, if any.
Spray both sides of your iron with a non-stick spray (I use an olive oil mister) and pour the batter into the iron - the amount of batter will vary depending on the size and style of your waffle iron, so check the instructions. My iron makes 6-7 inch round waffles and takes approximately 2/3 cups batter for each waffle. This recipe yields 2 waffles of that size.
Peach-Nectarine Chutney
2 over-ripe peaches, pitted and diced
2 over-ripe nectarines, pitted and diced
2 Tbsp lemon juice
1/4 cup sucanat (brown sugar can be substituted)
1 Tbsp dark rum (optional, but oh so lovely)
Toss your diced fruit with lemon juice to coat thoroughly. In a medium saucepan, combine fruit with sucanat and rum (if using) and cook on medium heat until the fruit gives up quite a bit of juice. Using a potato mashed, smoosh the fruit until the texture is to your liking. Stir and serve over freshly made waffles!
Thursday, September 3, 2009
Curried Macaroni & Edamame Salad
We're getting ready to head out on an epic 4-day camping trip with a large group of friends and friends of friends. The forecast is calling for rain, so I wanted to get a jumpstart on some of the food prep. Cold macaroni salad is always a great option to prepare ahead of time, as it keeps well and just tastes better and better as the flavors are allowed to marinate and combine.
For this trip, I made a variation on my standard curried pasta salad, adding a few things to help keep the flavors nice and perky even after a couple of days in the cooler. This is my "massive huge batch" but you can easily halve or double the recipe depending on the size of the army you're feeding. You'll notice that many of my measurements are approximate or list a range, and I think that's completely acceptable when you're talking about food meant to be eaten in the out-of-doors.
Curried Macaroni & Edamame Salad
1/2-3/4 lb elbow macaroni or any other small shaped pasta, cooked according to package directions
1-12oz bag frozen edamame (shelled)
4 Tbsp olive oil
4 cloves garlic, smashed and chopped
3-4 Tbsp red wine vinegar
2 Tbp Bragg's Liquid Aminos (or light soy sauce)
4-5 scallions, chopped
1-2 Tbsp sun-dried or regular tomato paste
2-3 Tbsp Indian curry powder
liberal amounts of salt
pepper to taste
In a small saucepan, heat olive oil on low-medium heat and cook garlic for 30-60 second, until you can really smell the garlic. Remove from heat.
Stir in vinegar, Bragg's, scallions, tomato paste and curry powder until you have a big sloppy slurry.
In a large bowl (or the pot you cooked your macaroni in), combine cooked pasta, edamame and your garlicky slurry. Stir carefully (so as not to break the pasta) until combined. Add salt and pepper to taste.
This salad can be served warm, but I prefer to toss it the fridge (in a sealed screwtop container) before transferring it to the cooler for our woodland adventure.
Enjoy your Labor Day weekend and remember the folks in the labor movement who brought you the weekend and the 40-hour work week!
For this trip, I made a variation on my standard curried pasta salad, adding a few things to help keep the flavors nice and perky even after a couple of days in the cooler. This is my "massive huge batch" but you can easily halve or double the recipe depending on the size of the army you're feeding. You'll notice that many of my measurements are approximate or list a range, and I think that's completely acceptable when you're talking about food meant to be eaten in the out-of-doors.
Curried Macaroni & Edamame Salad
1/2-3/4 lb elbow macaroni or any other small shaped pasta, cooked according to package directions
1-12oz bag frozen edamame (shelled)
4 Tbsp olive oil
4 cloves garlic, smashed and chopped
3-4 Tbsp red wine vinegar
2 Tbp Bragg's Liquid Aminos (or light soy sauce)
4-5 scallions, chopped
1-2 Tbsp sun-dried or regular tomato paste
2-3 Tbsp Indian curry powder
liberal amounts of salt
pepper to taste
In a small saucepan, heat olive oil on low-medium heat and cook garlic for 30-60 second, until you can really smell the garlic. Remove from heat.
Stir in vinegar, Bragg's, scallions, tomato paste and curry powder until you have a big sloppy slurry.
In a large bowl (or the pot you cooked your macaroni in), combine cooked pasta, edamame and your garlicky slurry. Stir carefully (so as not to break the pasta) until combined. Add salt and pepper to taste.
This salad can be served warm, but I prefer to toss it the fridge (in a sealed screwtop container) before transferring it to the cooler for our woodland adventure.
Enjoy your Labor Day weekend and remember the folks in the labor movement who brought you the weekend and the 40-hour work week!
Oatmeal Raisin Lentil Cookies... That's right, I said Lentil!
A while back, I was catching up on reruns of what is arguably my favorite food-related TV show, Good Eats. In the episode aptly titled "Pantry Raid 6," Alton Brown whips up a really interesting batch of cookies using cooked lentils in the batter. Piqued my curiosity, for sure!
Maybe you've only had lentils in Indian cuisine or maybe you haven't tried them at all. They're an ancient food, dating all the way back to 9500 BCE or so, and they are packed with protein. I mean, packed! Lentils rank in at the 3rd highest protein content of all plant-based foods (soybeans and hemp hold the #1 and #2 spots, respectively). This makes lentils a great way to sneak protein into foods that are otherwise lacking in it. Oh yeah, and they taste AMAZING too!
Now, AB is not exactly known for vegan recipes, so I've adapted his original recipe to make it vegan. I've also made a few other substitutions based on taste. For example, his original recipe calls for shredded coconut, but since I know that my dear heart doesn't really care for coconut, I've omitted it from this batch. See my notes at the bottom, but do what you will.
Oatmeal Raisin Lentil Cookies
2/3 cup red lentils
2 cups water
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
2 cups pastry flour (I use Bob's Red Mill Organic Whole Wheat Pastry Flour here)
3/4 cup vegan margarine (like Earth Balance Vegan Buttery Sticks)
1 cup granulated sugar
1 Energ-G replacer egg
2 tsp vanilla
1 cup rolled oats
1 cup dried berries (I used 1/2 raisins and 1/2 blueberries)
In a medium saucepan on medium heat, cook lentils in water for 30-40 minutes. Whisk until they are the consistency of mashed potatoes. (The original recipe calls for a food processor here. You can do that if you like or if your lentils are not mashing well, but I didn't think it was necessary.) Once mashed or smashed or processed, set lentils aside to cool while you proceed with the next steps.
Preheat your oven to 375°F and prepare 2 baking sheets with parchment paper. In a small bowl, combine baking powder, salt, cinnamon and allspice with the pastry flour. Mix thoroughly.
In a large bowl, cream margarine and sugar thoroughly with a hand mixer. Add Energ-G egg and vanilla. Mix to combine.
Add the lentil mash into the creamed mixture and mix to combine.
Add the flour mixture, one-third at a time, mixing in between until thoroughly combined.
Add oats and dried fruit. Using a spoon, stir to combine.
Spoon by 2-3 tsp lumps onto parchment paper. The cookies will not spread, so you can crowd them quite a bit! This recipe yields around 4 dozen bite-size cookies. Bake 15-17 minutes or until, as AB would say, "GBD" - golden brown and delicious!
Notes:
AB's original recipe calls for 1 cup cranberries and 1 cup unsweetened shredded coconut. You can really use anything you want. I had a taste for raisins, but it turns out there was only 1/2 cup left in the house, so I supplemented with blueberries. You could add 1/2 cup chopped nuts instead of the coconut, or leave it out altogether as I did.
Enjoy your lentils!
Maybe you've only had lentils in Indian cuisine or maybe you haven't tried them at all. They're an ancient food, dating all the way back to 9500 BCE or so, and they are packed with protein. I mean, packed! Lentils rank in at the 3rd highest protein content of all plant-based foods (soybeans and hemp hold the #1 and #2 spots, respectively). This makes lentils a great way to sneak protein into foods that are otherwise lacking in it. Oh yeah, and they taste AMAZING too!
Now, AB is not exactly known for vegan recipes, so I've adapted his original recipe to make it vegan. I've also made a few other substitutions based on taste. For example, his original recipe calls for shredded coconut, but since I know that my dear heart doesn't really care for coconut, I've omitted it from this batch. See my notes at the bottom, but do what you will.
Oatmeal Raisin Lentil Cookies
2/3 cup red lentils
2 cups water
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
2 cups pastry flour (I use Bob's Red Mill Organic Whole Wheat Pastry Flour here)
3/4 cup vegan margarine (like Earth Balance Vegan Buttery Sticks)
1 cup granulated sugar
1 Energ-G replacer egg
2 tsp vanilla
1 cup rolled oats
1 cup dried berries (I used 1/2 raisins and 1/2 blueberries)
In a medium saucepan on medium heat, cook lentils in water for 30-40 minutes. Whisk until they are the consistency of mashed potatoes. (The original recipe calls for a food processor here. You can do that if you like or if your lentils are not mashing well, but I didn't think it was necessary.) Once mashed or smashed or processed, set lentils aside to cool while you proceed with the next steps.
Preheat your oven to 375°F and prepare 2 baking sheets with parchment paper. In a small bowl, combine baking powder, salt, cinnamon and allspice with the pastry flour. Mix thoroughly.
In a large bowl, cream margarine and sugar thoroughly with a hand mixer. Add Energ-G egg and vanilla. Mix to combine.
Add the lentil mash into the creamed mixture and mix to combine.
Add the flour mixture, one-third at a time, mixing in between until thoroughly combined.
Add oats and dried fruit. Using a spoon, stir to combine.
Spoon by 2-3 tsp lumps onto parchment paper. The cookies will not spread, so you can crowd them quite a bit! This recipe yields around 4 dozen bite-size cookies. Bake 15-17 minutes or until, as AB would say, "GBD" - golden brown and delicious!
Notes:
AB's original recipe calls for 1 cup cranberries and 1 cup unsweetened shredded coconut. You can really use anything you want. I had a taste for raisins, but it turns out there was only 1/2 cup left in the house, so I supplemented with blueberries. You could add 1/2 cup chopped nuts instead of the coconut, or leave it out altogether as I did.
Enjoy your lentils!
Vegan Substitutions
The most difficult thing about vegan cooking is not, as you might think, getting a balanced meal or packing in enough protein. Those are easy! Instead, the real challenge lies in duplicating (or near-duplicating) classic recipes intended for the omnivores of the world.
What you may not realize is that our grandmothers and their grandmothers have been making vegan substitutions, especially in their baked goods, for generations--without giving it a second thought! If they happened to be out of eggs or milk, or couldn't get them in the first place, they might substitute something else in its place. What, dare you ask? Well, wouldn't you like to know?
Now, I'm not exactly a pastry chef but I do a little baking from time to time. This list of substitutions is tried and true, and I've compiled it not only from my personal experience but from expert advice as well. Heck, I've even seen Paula Deen touting some of these substitutions!
Replacing an egg
1/4 cup applesauce
1/4 cup plain yogurt (soy works!)
2 Tbsp cornstarch mixed with 2 Tbsp water
1 Tbsp ground flax seed mixed with 2 Tbsp water
1/4-1/3 cup mashed banana
Replacing buttermilk
Add 1 Tbsp apple cider vinegar to 1 cup soy/rice/almond milk and allow to rest before using
Replacing heavy cream/half and half
Equal amount soy creamer or whole fat almond milk
For 1 cup heavy cream, melt 1/3 cup vegan margarine into 3/4 cup soy/rice/almond milk
And, if you're looking to make your recipe a little healthier, vegan or not:
Replacing oil/butter/margarine/shortening
* Vegan butter/margarine/shortening options exist, but are pricey. If you're looking to stretch your budget, use 1/2 of the vegan version and substitute the other half with one of these options:
Applesauce (works in all recipes)
Pureed prunes (best in chocolate/spice recipes!)
Mashed banana (works in all recipes)
Plain yogurt (soy works!)
I hope these tips help when your pantry is running low and it's time to whip up that next batch of cookies!
What you may not realize is that our grandmothers and their grandmothers have been making vegan substitutions, especially in their baked goods, for generations--without giving it a second thought! If they happened to be out of eggs or milk, or couldn't get them in the first place, they might substitute something else in its place. What, dare you ask? Well, wouldn't you like to know?
Now, I'm not exactly a pastry chef but I do a little baking from time to time. This list of substitutions is tried and true, and I've compiled it not only from my personal experience but from expert advice as well. Heck, I've even seen Paula Deen touting some of these substitutions!
Replacing an egg
1/4 cup applesauce
1/4 cup plain yogurt (soy works!)
2 Tbsp cornstarch mixed with 2 Tbsp water
1 Tbsp ground flax seed mixed with 2 Tbsp water
1/4-1/3 cup mashed banana
Replacing buttermilk
Add 1 Tbsp apple cider vinegar to 1 cup soy/rice/almond milk and allow to rest before using
Replacing heavy cream/half and half
Equal amount soy creamer or whole fat almond milk
For 1 cup heavy cream, melt 1/3 cup vegan margarine into 3/4 cup soy/rice/almond milk
And, if you're looking to make your recipe a little healthier, vegan or not:
Replacing oil/butter/margarine/shortening
* Vegan butter/margarine/shortening options exist, but are pricey. If you're looking to stretch your budget, use 1/2 of the vegan version and substitute the other half with one of these options:
Applesauce (works in all recipes)
Pureed prunes (best in chocolate/spice recipes!)
Mashed banana (works in all recipes)
Plain yogurt (soy works!)
I hope these tips help when your pantry is running low and it's time to whip up that next batch of cookies!
Tuesday, September 1, 2009
Chai Latte Tapioca Pudding
Over the weekend, we had lunch at our favorite Indian restaurant on the planet, A Taste of India in the University District of Seattle. During our meal, the party at the next table ordered a round of chai. I don't do cow milk, so restaurant chai is typically out of the question for me. Instead, I live vicariously through the scent, that familiar sweet-spicy-warm aroma that spreads so easily through a public dining room.
I'll admit, I did nearly fall out of my chair as I attempted to lean closer and sniff in more of that lovely forbidden stuff. Nearly, but I didn't.
Instead, I came home pondering the world of chai, the world beyond my teacup, and thought about other things of a chai-nature. Well, tapioca pudding may not have been the first thing that came to your mind, but it was for me. So, I decided to dig up and dust off my old vanilla tapioca recipe and give it a little spin through India, via chai latte.
Chai Latte Tapioca Pudding
1/2 cup small pearl tapioca beads
1 cup water
2 cups non-dairy milk of your choice (I use vanilla almond milk-- see Note)
1/4 tsp cardamom powder
1/4 tsp ground cinnamon
pinch allspice
pinch salt
Note: If you're using a flavored/sweetened milk, no extra sugar is needed. If you're using a plain milk or light coconut milk, add up to 2/3 cup sugar (to taste) at the same time you add the milk.
Step 1: Soak tapioca beads in water in a lidded container in the refrigerator.
Step 2: When it's cooking time, bring your milk and spices (and sugar, if adding) to a boil in a medium saucpan. Drain off any excess water from the tapioca (a little left behind is okay) and add it to the boiling liquid. Stir thoroughly.
Step 3: Reduce heat to a simmer. Cook until all of the tapioca beads are completely clear, with no white showing at all, and liquid is reduced to a thick gluey sauce (approximately 20-25 minutes).
Step 4: When the beads are clear and the desired consistency is reached, remove from heat. If you prefer your pudding warm, you're done and ready to serve it up! If cold pudding is your preference (and it's mine), move the pudding to the refrigerator for 4 hours. You can spoon into individual custard cups if you like, or just pour it into one big bowl.
The recipe yields about 4-6 servings, depending on your appetite.
I'll admit, I did nearly fall out of my chair as I attempted to lean closer and sniff in more of that lovely forbidden stuff. Nearly, but I didn't.
Instead, I came home pondering the world of chai, the world beyond my teacup, and thought about other things of a chai-nature. Well, tapioca pudding may not have been the first thing that came to your mind, but it was for me. So, I decided to dig up and dust off my old vanilla tapioca recipe and give it a little spin through India, via chai latte.
Chai Latte Tapioca Pudding
1/2 cup small pearl tapioca beads
1 cup water
2 cups non-dairy milk of your choice (I use vanilla almond milk-- see Note)
1/4 tsp cardamom powder
1/4 tsp ground cinnamon
pinch allspice
pinch salt
Note: If you're using a flavored/sweetened milk, no extra sugar is needed. If you're using a plain milk or light coconut milk, add up to 2/3 cup sugar (to taste) at the same time you add the milk.
Step 1: Soak tapioca beads in water in a lidded container in the refrigerator.
Step 2: When it's cooking time, bring your milk and spices (and sugar, if adding) to a boil in a medium saucpan. Drain off any excess water from the tapioca (a little left behind is okay) and add it to the boiling liquid. Stir thoroughly.
Step 3: Reduce heat to a simmer. Cook until all of the tapioca beads are completely clear, with no white showing at all, and liquid is reduced to a thick gluey sauce (approximately 20-25 minutes).
Step 4: When the beads are clear and the desired consistency is reached, remove from heat. If you prefer your pudding warm, you're done and ready to serve it up! If cold pudding is your preference (and it's mine), move the pudding to the refrigerator for 4 hours. You can spoon into individual custard cups if you like, or just pour it into one big bowl.
The recipe yields about 4-6 servings, depending on your appetite.
Israeli Couscous with Tempeh and Red Wine
You're all familiar with couscous -- the tiny round semolina pasta served with every Moroccan dish under the sun -- but have you tried Israeli couscous? Instead of semolina, Israeli couscous is made with hard wheat and it's approximately twice the diameter of its smaller cousin and is prepared in a very similar fashion.
When shopping, you might also see Israeli couscous referred to as "pearl couscous." I'm partial to the Harvest Grains Blend that Trader Joe's sells, which contains Israeli couscous, orzo, split chickpeas and red quinoa. The cooking instructions call for chicken broth, but vegetable broth or salted water works just fine. In a pinch, you can substitute plain orzo pasta for the couscous in this recipe.
This is a easy two-dish dinner that can be made for just one person, or for a small army. It's one of my favorites for both of those reasons. I'll list the recipe for 1 (generous) portion, and you can double or triple as needed.
Israeli Couscous with Tempeh and Red Wine
1/4 cup Harvest Grains Blend from Trader Joe's
6 Tbsp water
1 Tbsp olive oil
1 shallot, sliced Lyonnaise style (root to tip)
3 cloves garlic, minced
1/4 of a green or red bell pepper, thinly sliced
1 serving tempeh, chunked or in small strips
1 scallion, chopped
1/2 cup red wine (use whatever you usually drink)
1/2 cup vegetable broth
In a small saucepan, cook Harvest Grains in water according to package instructions (or substitute orzo pasta here if you prefer).
In a medium nonstick skillet, heat olive oil over medium heat. Add shallots, garlic and bell pepper, and cook until shallots are translucent and soft (approx 10 minutes). Add tempeh and scallion, and sauté until the tempeh pieces pick up a bit of color on both sides (approx 5-7 minutes).
Add red wine and vegetable broth to the tempeh. Turn the heat to medium high until the liquid begins to bubble, and then reduce to a simmer. Simmer until the liquid is reduced to approximately 1/4 cup.
Serve Israeli couscous alongside the tempeh-veggie mix on the same plate. Garnish with fresh chopped scallions.
When shopping, you might also see Israeli couscous referred to as "pearl couscous." I'm partial to the Harvest Grains Blend that Trader Joe's sells, which contains Israeli couscous, orzo, split chickpeas and red quinoa. The cooking instructions call for chicken broth, but vegetable broth or salted water works just fine. In a pinch, you can substitute plain orzo pasta for the couscous in this recipe.
This is a easy two-dish dinner that can be made for just one person, or for a small army. It's one of my favorites for both of those reasons. I'll list the recipe for 1 (generous) portion, and you can double or triple as needed.
Israeli Couscous with Tempeh and Red Wine
1/4 cup Harvest Grains Blend from Trader Joe's
6 Tbsp water
1 Tbsp olive oil
1 shallot, sliced Lyonnaise style (root to tip)
3 cloves garlic, minced
1/4 of a green or red bell pepper, thinly sliced
1 serving tempeh, chunked or in small strips
1 scallion, chopped
1/2 cup red wine (use whatever you usually drink)
1/2 cup vegetable broth
In a small saucepan, cook Harvest Grains in water according to package instructions (or substitute orzo pasta here if you prefer).
In a medium nonstick skillet, heat olive oil over medium heat. Add shallots, garlic and bell pepper, and cook until shallots are translucent and soft (approx 10 minutes). Add tempeh and scallion, and sauté until the tempeh pieces pick up a bit of color on both sides (approx 5-7 minutes).
Add red wine and vegetable broth to the tempeh. Turn the heat to medium high until the liquid begins to bubble, and then reduce to a simmer. Simmer until the liquid is reduced to approximately 1/4 cup.
Serve Israeli couscous alongside the tempeh-veggie mix on the same plate. Garnish with fresh chopped scallions.
Monday, August 31, 2009
Irish Breakfast
I woke up feeling not-so-hot today so I decided to take the morning off. After sleeping in a bit, I felt much better, but I found myself craving a simple comfort food breakfast to help ease me into the rest of my day. Oatmeal is an easy go-to comfort food for many of us, but I wasn't interested in plain ol' rolled oats this morning, no siree. Instead, I decided to invest a little bit of time for a super comforting bowl of Irish oats.
Irish oats are a super comfort food. Also known as steel-cut oats, they are whole grain groats (the inner part of the oat kernel) that have been cut into two or three pieces. The result is a chunkier oatmeal with a creamy consistency and a great nutty flavor.
Irish (steel-cut) Oats
1 Tbsp Earth Balance vegan margarine
1/2 cup Irish oats
1 1/2 cups boiling water
1/2 cup non-dairy milk (soy, almond, hemp, your choice)
Step 1: Melt the margarine over medium heat and stir in oats. Cook 2 minutes, stirring occasionally, until toasted.
Step 2: Add boiling water. (I use an electric kettle. The microwave is another great option.) Stir to combine and reduce heat to a simmer. Simmer 25 minutes, stirring just once or twice to make sure the oats are not sticking to the bottom of the pan.
Step 3: Add non-dairy milk and stir to combine. Continue cooking 8-10 minutes until most of the liquid is absorbed.
Step 4: Remove from heat and allow to cool slightly. The oats will continue to absorb liquid the longer they sit. Dish up portions and top with chopped nuts and dried fruit. Today, I chose almonds and raisins but any combination of your favorites is perfect!
Wait, what about a beverage?!
Usually, I'm a strict coffee girl. But with my Irish oats, what could be a better pairing than a piping hot mug of Irish breakfast tea? A full-bodied black tea, Irish breakfast is among my tea favorites and I'm partial to the Trader Joe's brand. Just pour 6-8oz of off-boil water over 1 teabag in your favorite mug. I like to add just a teaspoon or so of raw sugar, but this tea is also delicious with a bit of lemon juice. Now that my tea is brewed, I'm ready to dig in to my Irish breakfast!
Irish oats are a super comfort food. Also known as steel-cut oats, they are whole grain groats (the inner part of the oat kernel) that have been cut into two or three pieces. The result is a chunkier oatmeal with a creamy consistency and a great nutty flavor.
Irish (steel-cut) Oats
1 Tbsp Earth Balance vegan margarine
1/2 cup Irish oats
1 1/2 cups boiling water
1/2 cup non-dairy milk (soy, almond, hemp, your choice)
Step 1: Melt the margarine over medium heat and stir in oats. Cook 2 minutes, stirring occasionally, until toasted.
Step 2: Add boiling water. (I use an electric kettle. The microwave is another great option.) Stir to combine and reduce heat to a simmer. Simmer 25 minutes, stirring just once or twice to make sure the oats are not sticking to the bottom of the pan.
Step 3: Add non-dairy milk and stir to combine. Continue cooking 8-10 minutes until most of the liquid is absorbed.
Step 4: Remove from heat and allow to cool slightly. The oats will continue to absorb liquid the longer they sit. Dish up portions and top with chopped nuts and dried fruit. Today, I chose almonds and raisins but any combination of your favorites is perfect!
Wait, what about a beverage?!
Usually, I'm a strict coffee girl. But with my Irish oats, what could be a better pairing than a piping hot mug of Irish breakfast tea? A full-bodied black tea, Irish breakfast is among my tea favorites and I'm partial to the Trader Joe's brand. Just pour 6-8oz of off-boil water over 1 teabag in your favorite mug. I like to add just a teaspoon or so of raw sugar, but this tea is also delicious with a bit of lemon juice. Now that my tea is brewed, I'm ready to dig in to my Irish breakfast!
Monday, August 24, 2009
I don't want a pickle...
One of the greatest things about summer is saving it for later! Canning and pickling are old traditions that allow summer foods to be preserved until winter. Recently, my friend Sarah inspired me to do a little "quick" pickling -- that is, to make a few cans of pickled items that should be consumed within 7-10 days. She made some basic cucumber pickles using two methods, and that got me thinking about the other things I could pickle now and enjoy later!
Today, I pickled 3 items in a "quick pickling" method. The most wonderful thing about this method if that it allows you to work in small batches. For instance, I canned one 8oz jar and two 16oz (pint) jars today. They will all need to be consumed within about 10 days, but that will be easy to accomplish considering the yummy factor of these condiments. Here's a run down of what I canned and how I pulled it off.
Pickled Shallots
This method was adapted from the Foodista Blog's Quick Pickled Shallots found here.
2 shallots, thinly sliced (or 1-1/2 to 1-3/4 cups shallots)
1/2 cup red wine vinegar
2 tsp salt
1/4 tsp granulated garlic
2 Tbsp water
Stuff shallots into an 8oz glass jar. Combine remaining ingredients in a measuring cup, stir, and pour into the jar. You may have a little liquid left over that can be discarded. Screw on lid tightly and store in refrigerator. Shallots can be used after 1 hour, but are best if allowed to pickle overnight. Use within 7-10 days. Great on salads and sandwiches or as a soup garnish.
Cucumber Pickles
This is a take on your "everyday" pickle, but I upped the garlic for a flavor that meets my standards.
1-1/2 cups thinly sliced cucumbers (I used seedless English cucumbers - 1 medium sized cuke)
1 cup distilled white vinegar
1/2 cup sugar
1-1/2 tsp salt
1/2 tsp dried minced garlic
1 tsp dried garlic chips
1 tsp dried peppercorns (all black or a mix)
Toss cucumber slices, minced garlic, garlic chips and peppercorns in a small bowl. Stuff mixture into a 16 oz jar. You may need to scrape up the garlic and peppercorns and add as you go.
In a small saucepan on medium heat, dissolve salt and sugar in vinegar. Gently boil for 1 minute. Remove from heat and allow to settle, then pour into jar over cucumber and spices. Lid and refrigerate for 7-10 days.
Pickled Prunes
Yep, prunes. This is a recipe straight from Molly Wizenberg. I barely changed a thing, aside from the yield.
1/2 lb dried pitted prunes
1/2 cup red wine vinegar
1/2 cup sugar
Zest of 1/4 orange, cut into matchstick shapes
1 small bay leaf
1/2 Tbsp pickling spice (I used a "hot and spicy" mix)
Chuck everything in a small saucepan and boil over medium heat for 15 minutes. Reduce and simmer for 15 minutes. Stir occasionally, but don't muck about with the prunes too much, lest they fall apart. Reduce to low heat and cook until syrup becomes thick (coats the back of a spoon). Remove from heat, allow to cool to near room temp, and place in 16oz (pint) jar. Lid and refrigerate 7-10 days.
Enjoy your new pickling recipes and do experiment with other pickled items! Almost any type of produce can be treated with these quick picking methods - you only need to try a few to find your favorite!
Today, I pickled 3 items in a "quick pickling" method. The most wonderful thing about this method if that it allows you to work in small batches. For instance, I canned one 8oz jar and two 16oz (pint) jars today. They will all need to be consumed within about 10 days, but that will be easy to accomplish considering the yummy factor of these condiments. Here's a run down of what I canned and how I pulled it off.
Pickled Shallots
This method was adapted from the Foodista Blog's Quick Pickled Shallots found here.
2 shallots, thinly sliced (or 1-1/2 to 1-3/4 cups shallots)
1/2 cup red wine vinegar
2 tsp salt
1/4 tsp granulated garlic
2 Tbsp water
Stuff shallots into an 8oz glass jar. Combine remaining ingredients in a measuring cup, stir, and pour into the jar. You may have a little liquid left over that can be discarded. Screw on lid tightly and store in refrigerator. Shallots can be used after 1 hour, but are best if allowed to pickle overnight. Use within 7-10 days. Great on salads and sandwiches or as a soup garnish.
Cucumber Pickles
This is a take on your "everyday" pickle, but I upped the garlic for a flavor that meets my standards.
1-1/2 cups thinly sliced cucumbers (I used seedless English cucumbers - 1 medium sized cuke)
1 cup distilled white vinegar
1/2 cup sugar
1-1/2 tsp salt
1/2 tsp dried minced garlic
1 tsp dried garlic chips
1 tsp dried peppercorns (all black or a mix)
Toss cucumber slices, minced garlic, garlic chips and peppercorns in a small bowl. Stuff mixture into a 16 oz jar. You may need to scrape up the garlic and peppercorns and add as you go.
In a small saucepan on medium heat, dissolve salt and sugar in vinegar. Gently boil for 1 minute. Remove from heat and allow to settle, then pour into jar over cucumber and spices. Lid and refrigerate for 7-10 days.
Pickled Prunes
Yep, prunes. This is a recipe straight from Molly Wizenberg. I barely changed a thing, aside from the yield.
1/2 lb dried pitted prunes
1/2 cup red wine vinegar
1/2 cup sugar
Zest of 1/4 orange, cut into matchstick shapes
1 small bay leaf
1/2 Tbsp pickling spice (I used a "hot and spicy" mix)
Chuck everything in a small saucepan and boil over medium heat for 15 minutes. Reduce and simmer for 15 minutes. Stir occasionally, but don't muck about with the prunes too much, lest they fall apart. Reduce to low heat and cook until syrup becomes thick (coats the back of a spoon). Remove from heat, allow to cool to near room temp, and place in 16oz (pint) jar. Lid and refrigerate 7-10 days.
Enjoy your new pickling recipes and do experiment with other pickled items! Almost any type of produce can be treated with these quick picking methods - you only need to try a few to find your favorite!
Thursday, August 20, 2009
Vegan Mac-n-Cheeze
Macaroni and cheese is an American staple and it's no wonder that vegan mac-n-cheeze is the most coveted and sought after dish in the veg culture. This recipe is one among thousands, but it's my favorite so far. It even contains nutritional yeast flakes, which I typically do not care for. In this recipe, their flavor blends rather than being overwhelming and helps provide the smooth, creamy texture that makes mac-n-cheeze such a favorite.
This dish is easy to prepare, tastes rather yummy, and even carries the carnivore seal of approval.
Vegan Mac-n-Cheeze
8oz cooked pasta (elbow macaroni, penne, farfalle - your choice)
2 Tbsp Earth Balance vegan margarine (spread or sticks)
2 Tbsp all-purpose flour
1 cup soy milk (plain, unsweetened)
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp salt
1 Tbsp Earth Balance vegan margarine (spread or sticks)
1/2 c water
2 Tbsp nutritional yeast flakes
2 Tbsp cornstarch
1-1/2 tsp flour
1/2 tsp mustard
1/2 tsp granulated garlic or 1-2 cloves minced
1/2 tsp salt
Optional additions: oven roasted or sun-dried tomatoes (chopped small), dried herbs, olives, mushrooms
1/3-1/2 cup breadcrumbs
Preheat your oven to 375°F and set aside a 9x7 pan (you could also do this in a pie pan).
In a small sauce pan, melt first 2 Tbsp of EB and then whisk in flour. Whisk 2-3 minutes until it starts to smell a bit nutty.
Add milk, paprika, cayenne and salt. Whisk 2-3 minutes until thoroughly combined, then cook on low heat 3 more minutes.
In a second larger sauce pan, melt 1 Tbsp of EB. Add water, yeast flakes, cornstarch, flour, mustard, garlic, salt and any optional herbs. Whisk til combined, and then add the white sauce to this mix, and whisk thoroughly.
Add cooked pasta and any other optional ingredients to the sauce pan. Stir thoroughly until the sauce coats all of the pasta. Pour into the baking pan, making sure to scrape out all the sauce from the sauce pan. Cover top with a thin layer of breadcrumbs and (if you like), drizzle with olive oil.
Bake 30-40 minutes. Let cool before slicing into 4 portions and serving alongside a green salad with a mustard vinaigrette.
This dish is easy to prepare, tastes rather yummy, and even carries the carnivore seal of approval.
Vegan Mac-n-Cheeze
8oz cooked pasta (elbow macaroni, penne, farfalle - your choice)
2 Tbsp Earth Balance vegan margarine (spread or sticks)
2 Tbsp all-purpose flour
1 cup soy milk (plain, unsweetened)
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp salt
1 Tbsp Earth Balance vegan margarine (spread or sticks)
1/2 c water
2 Tbsp nutritional yeast flakes
2 Tbsp cornstarch
1-1/2 tsp flour
1/2 tsp mustard
1/2 tsp granulated garlic or 1-2 cloves minced
1/2 tsp salt
Optional additions: oven roasted or sun-dried tomatoes (chopped small), dried herbs, olives, mushrooms
1/3-1/2 cup breadcrumbs
Preheat your oven to 375°F and set aside a 9x7 pan (you could also do this in a pie pan).
In a small sauce pan, melt first 2 Tbsp of EB and then whisk in flour. Whisk 2-3 minutes until it starts to smell a bit nutty.
Add milk, paprika, cayenne and salt. Whisk 2-3 minutes until thoroughly combined, then cook on low heat 3 more minutes.
In a second larger sauce pan, melt 1 Tbsp of EB. Add water, yeast flakes, cornstarch, flour, mustard, garlic, salt and any optional herbs. Whisk til combined, and then add the white sauce to this mix, and whisk thoroughly.
Add cooked pasta and any other optional ingredients to the sauce pan. Stir thoroughly until the sauce coats all of the pasta. Pour into the baking pan, making sure to scrape out all the sauce from the sauce pan. Cover top with a thin layer of breadcrumbs and (if you like), drizzle with olive oil.
Bake 30-40 minutes. Let cool before slicing into 4 portions and serving alongside a green salad with a mustard vinaigrette.
Sunday, August 16, 2009
Quick meal: Tofu Ricotta Ravioli with Fried Tempeh and Basil
Remember my dried ravioli from the other day? Just home from a long weekend of traveling, I decided to use those same ravioli in a different preparation. Because I had stored my "leftover" prepared ravioli in individual freezer bags, it was easy to toss together a nice meal with no fuss. This is one of my favorite techniques for a quick pasta meal and can be adapted to use with any style of pasta.
Tofu Ricotta Ravioli with Fried Tempeh and Basil
(Amounts listed are for 1 serving)
5-6 pieces frozen ravioli
1/3-1/2 package tempeh (I like Organic Five Grain from Turtle Island Foods)
4-6 Tbsp vegetable oil
Salt and pepper
Extra virgin olive oil
3-4 large fresh basil leaves
Cut tempeh into uniformly sized pieces of your choosing. Heat vegetable oil in a skillet and fry small pieces of tempeh until golden brown on both sides. Remove tempeh pieces to paper towel and salt lightly.
In a medium saucepan, boil 6 cups of water and add salt. Cook ravioli for 3-4 minutes. Strain gently, so as not to break your ravioli!
Serve ravioli steaming hot, drizzled with extra virgin olive oil, basil chiffonade and fried tempeh. To finish, splatter with a few drops of lemon juice and some cracked black pepper.
Notes:
No ravioli? Swap it out for any filled or plain pasta you have on hand.
Looking for a little umph? Add a splash of balsamic vinegar after the olive oil when ready to serve.
Out of basil? Substitute other green leafy herbs for a different flavor. Thyme and cilantro are two of my favorite alternatives.
Tofu Ricotta Ravioli with Fried Tempeh and Basil
(Amounts listed are for 1 serving)
5-6 pieces frozen ravioli
1/3-1/2 package tempeh (I like Organic Five Grain from Turtle Island Foods)
4-6 Tbsp vegetable oil
Salt and pepper
Extra virgin olive oil
3-4 large fresh basil leaves
Cut tempeh into uniformly sized pieces of your choosing. Heat vegetable oil in a skillet and fry small pieces of tempeh until golden brown on both sides. Remove tempeh pieces to paper towel and salt lightly.
In a medium saucepan, boil 6 cups of water and add salt. Cook ravioli for 3-4 minutes. Strain gently, so as not to break your ravioli!
Serve ravioli steaming hot, drizzled with extra virgin olive oil, basil chiffonade and fried tempeh. To finish, splatter with a few drops of lemon juice and some cracked black pepper.
Notes:
No ravioli? Swap it out for any filled or plain pasta you have on hand.
Looking for a little umph? Add a splash of balsamic vinegar after the olive oil when ready to serve.
Out of basil? Substitute other green leafy herbs for a different flavor. Thyme and cilantro are two of my favorite alternatives.
Thursday, August 13, 2009
Ricotta Ravioli
Many of the dishes I prepare are elusive vegan version of omni favorites. Stuffed or filled pasta is certainly no stranger to the vegan diet, as fillings can be constructed easily from mushrooms, greens, breadcrumbs and other veg-friendly ingredients. This dish is different, though. It's a vegan take on ricotta filled ravioli. Many have tried, some have merely succeeded and others have wildly triumphed. I like to think I belong in the third category. I use this ricotta filling to make ravioli, which is pictured below in my favorite preparation: fried and served with cold marinara.
Ricotta Ravioli
(slightly adapted from Vegan Dad who slightly adapted it from Isa)
1/2 pound firm tofu, pressed
1 tsp lemon juice
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried parsley
1/2 tsp dried oregano
fresh black pepper 1/4 cup cashews pureed with just enough water to become cream
1-1/2 tsp miso paste
1 Tbsp AP flour
30-35 wonton wrappers
In a medium bowl, use your best utensil (your hands!) to break up the tofu and mix together with the lemon juice, garlic and herbs. Once sufficiently smooshed, add cashew cream, miso and flour. Continue smooshing with hands or switch to a fork and continue until the tofu is crumbled into tiny bits and smithereens.
To fill the ravioli:
You can make your own pasta, or you can be a big fat cheater like me and use wonton wrappers. Yes, it can be difficult to find vegan versions, but they do exist! Check the refrigerators of the produce section of your local supermarket or Asian grocer. I use 2x2 inch wrappers, and this recipe will fill 30-35 squares, depending on your generosity. Here's how it's done:
Lay wrappers out flat on counter, cookie sheet, cutting board, etc.
Spoon 1 tsp (or so) of filling on the center of each square.
Using a pastry brush, wet the edges with a bit of water.
(Here's where you can get creative.) Fold! I like to fold them diagonally for triangular pieces, but you can play with different shapes, fold multiple times, or simple gather the corners and smoosh them together to make dumplings.
After folding, I like to use a fork to seal the deal, and press along the edges to ensure solidity.
For cooking as "regular" ravioli or adding to soups: Add to boiling water or broth and cook 3-4 minutes.
For frying (a la my favorite method): Heat vegetable oil to 375°F and fry 4-5 pieces at a time for 1-2 minutes on each side. Remove to a drying rack or paper towel and let cool a moment before serving. Best served with a cold bowl of your favorite tomato sauce (mine is Muir Glen's Garlic Roasted Garlic Pasta Sauce) or other sauce of your choosing!
Ricotta Ravioli
(slightly adapted from Vegan Dad who slightly adapted it from Isa)
1/2 pound firm tofu, pressed
1 tsp lemon juice
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried parsley
1/2 tsp dried oregano
fresh black pepper 1/4 cup cashews pureed with just enough water to become cream
1-1/2 tsp miso paste
1 Tbsp AP flour
30-35 wonton wrappers
In a medium bowl, use your best utensil (your hands!) to break up the tofu and mix together with the lemon juice, garlic and herbs. Once sufficiently smooshed, add cashew cream, miso and flour. Continue smooshing with hands or switch to a fork and continue until the tofu is crumbled into tiny bits and smithereens.
To fill the ravioli:
You can make your own pasta, or you can be a big fat cheater like me and use wonton wrappers. Yes, it can be difficult to find vegan versions, but they do exist! Check the refrigerators of the produce section of your local supermarket or Asian grocer. I use 2x2 inch wrappers, and this recipe will fill 30-35 squares, depending on your generosity. Here's how it's done:
Lay wrappers out flat on counter, cookie sheet, cutting board, etc.
Spoon 1 tsp (or so) of filling on the center of each square.
Using a pastry brush, wet the edges with a bit of water.
(Here's where you can get creative.) Fold! I like to fold them diagonally for triangular pieces, but you can play with different shapes, fold multiple times, or simple gather the corners and smoosh them together to make dumplings.
After folding, I like to use a fork to seal the deal, and press along the edges to ensure solidity.
For cooking as "regular" ravioli or adding to soups: Add to boiling water or broth and cook 3-4 minutes.
For frying (a la my favorite method): Heat vegetable oil to 375°F and fry 4-5 pieces at a time for 1-2 minutes on each side. Remove to a drying rack or paper towel and let cool a moment before serving. Best served with a cold bowl of your favorite tomato sauce (mine is Muir Glen's Garlic Roasted Garlic Pasta Sauce) or other sauce of your choosing!
Wednesday, August 12, 2009
Vegan Alfredo Sauce
In my travels over the years, I've met a lot of vegans and asked them what they miss about their former non-veg diets. An overwhelming number of them have told me that alfredo sauce tops the list of coveted taboo dishes. Alfredo is an Italian sauce built on cream, butter and Parmesan cheese and is most often eaten in pasta dishes, accompanied by chicken or seafood. It's easy to see why anyone of vegan persuasion would long for this rich garlicky sauce, but the time for suffering is over! I've devised a super quick and yummy vegan version of this Italian staple.
I like to serve this sauce tossed with farfalle (bowties), spring peas and fresh Italian parsley as shown above. However, you can use any style of pasta and any veggie you choose. This sauce also works great in lasagna or over vegan meats!
Vegan Alfredo Sauce
1 pkg (12oz) soft silken tofu (I prefer Mori-Nu brand)
2 Tbsp extra virgin olive oil
1/2 Tbsp chopped, minced or ground garlic
2 tsp white miso paste
1 Tbsp sun-dried tomato paste (or regular tomato paste)
2 tsp cornstarch dissolved in 1 Tbsp cold water
Salt to taste (more than you think)
Ground black pepper
Combine all ingredients in a blender and puree until uber smooth. Warm in a saucepan on low until just heated through. Toss with 1/2 lb cooked pasta of your choice.
Notes & Substitutions:
If you don't have miso paste, nutritional yeast flakes can be substituted. Use the same or slightly smaller quantity.
For a creamier sauce, add 1 Tbsp vegan margarine like Earth Balance when blending and increase cornstarch to 2-1/2 tsp.
For a kick, add a few drops of a chili sauce like Sriracha to the blender.
Always feel free to add veggies, herbs, mushrooms, or whatever you like!
I like to serve this sauce tossed with farfalle (bowties), spring peas and fresh Italian parsley as shown above. However, you can use any style of pasta and any veggie you choose. This sauce also works great in lasagna or over vegan meats!
Vegan Alfredo Sauce
1 pkg (12oz) soft silken tofu (I prefer Mori-Nu brand)
2 Tbsp extra virgin olive oil
1/2 Tbsp chopped, minced or ground garlic
2 tsp white miso paste
1 Tbsp sun-dried tomato paste (or regular tomato paste)
2 tsp cornstarch dissolved in 1 Tbsp cold water
Salt to taste (more than you think)
Ground black pepper
Combine all ingredients in a blender and puree until uber smooth. Warm in a saucepan on low until just heated through. Toss with 1/2 lb cooked pasta of your choice.
Notes & Substitutions:
If you don't have miso paste, nutritional yeast flakes can be substituted. Use the same or slightly smaller quantity.
For a creamier sauce, add 1 Tbsp vegan margarine like Earth Balance when blending and increase cornstarch to 2-1/2 tsp.
For a kick, add a few drops of a chili sauce like Sriracha to the blender.
Always feel free to add veggies, herbs, mushrooms, or whatever you like!
Introduction
My name is Cat and I've been cooking for as long as I can remember--literally. As soon as I was old enough to grab the lettuce from the crisper, the kitchen has been my favorite room in the house, my sanctuary, and the battleground of my most proud accomplishments. I come from a long line of food lovers and fervid eaters, and the purpose of this blog is not only to share my love of food with you, dear readers, but also to encourage you to get in that kitchen and create rustic masterpieces of your own!
But first, let me tell you a little about me and my philosophy of eating. I live in the Pacific Northwest with my darling omnivore and several furry creatures. I'm more of a cook than a chef or a baker, although I'm always trying to learn new things. Nothing excites me more than experimenting with a new ingredient-- a semi exotic vegetable, a new kind of pasta, what have you-- and I always, always, always seek out fresh, organic, and if possible local ingredients whenever I can. I'll tell you up front that 99.99% of the recipes you see on my blog will be vegan, but even if you're not vegan or vegetarian, please don't be afraid! Even my most hardcore vegan recipes are absolutely 100% omnivore tested and approved!
I'll be sharing recipes of all kinds here, ranging from quick dinners to weekend brunches to desserts and even some travel/trail food. Please feel free to ask questions about my methods, my ingredients, my inspirations, and whatever else crosses your mind. I'm happy to share my knowledge, my opinion, and my trials and errors.
Happy eating!
But first, let me tell you a little about me and my philosophy of eating. I live in the Pacific Northwest with my darling omnivore and several furry creatures. I'm more of a cook than a chef or a baker, although I'm always trying to learn new things. Nothing excites me more than experimenting with a new ingredient-- a semi exotic vegetable, a new kind of pasta, what have you-- and I always, always, always seek out fresh, organic, and if possible local ingredients whenever I can. I'll tell you up front that 99.99% of the recipes you see on my blog will be vegan, but even if you're not vegan or vegetarian, please don't be afraid! Even my most hardcore vegan recipes are absolutely 100% omnivore tested and approved!
I'll be sharing recipes of all kinds here, ranging from quick dinners to weekend brunches to desserts and even some travel/trail food. Please feel free to ask questions about my methods, my ingredients, my inspirations, and whatever else crosses your mind. I'm happy to share my knowledge, my opinion, and my trials and errors.
Happy eating!
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