1. shred carrots to produce about two cups.
2. cook with e.b. until soft soft soft.
3. add 1/4 sweetener, ground cardamom, let sugar melt.
4. 1 cup soymilk and sultanas if you'd like, and cook until liquid reduced down to thick paste, stirring occasionally to keep from burning. You can add shredded coconut, cashews, and more sweetener depending on your tastebuds- the point is, there is actually a recipe that is essentially carrot frosting/fudge, so, enjoy.
posted at ppk by gwen, here
Thursday, February 28, 2008
Tuesday, February 26, 2008
Esme’s Special Sauce (to try)
In a small bowl mix up the following in equal parts:
Tahini
Miso
Soy Sauce (my note: bragg's?)
Tahini
Miso
Soy Sauce (my note: bragg's?)
Thursday, February 21, 2008
Homemade pasta with bechamel, collards, and cannelini (and who knows what else?)
This is experimental. I'm too lazy to go to the store so am forced (oh, sob!) to rely upon my overful pantry and fridge and freezer. What I have in mind is (exactly as alluded to by the title) a simple eggless pasta with a bechamel. However, I want to add some things. I'll write out my ideas, then go back later and amend. This is sort of cobbled-together from various sites, which I'll of course credit.
VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
Bryanna Clark Grogan's recipe, copied from http://www.vegsource.com/mcdrecipes/messages/14031.html
Makes slightly over 1 lb.
1 and 2/3 cups unbleached white flour
OR 1 c. unbleached white flour plus 2/3 c. wholewheat flour
1/2 cup chickpea flour OR full-fat soy flour
2/3 cup water
OPTIONAL: 1/2 to 3/4 tsp. salt
TO MAKE THE DOUGH IN A FOOD PROCESSOR, mix the flour, chickpea or soy flour and salt, if using, in a dry processor bowl, then add the water (or water and pureed vegetables, mixed together) through the top with the motor running. Process for about 30 seconds, or until a smooth ball forms. (The dough may seem a bit sticky, but you'll be flouring it as you work.) Place the dough in a plastic bag and let it rest for at least 10 minutes.
TO ROLL AND CUT WITH A HAND-CRANK PASTA MACHINE OR ELECTRIC PASTA-ROLLING MACHINE, divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Flour the dough well and run it through the first setting of the machine. Now, flour it lightly again, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then flour the dough and run it through each successive setting twice, until it is the desired thickness.
BECHAMEL
This recipe is amended from here Post-dinner note: this is an excellent and super-easy sauce to make. Don't overdo the nutmeg. This would go well as a sauce over a baked potato, too,- or layered in a casserole dish and baked. I can imagine it'd work well over those famous chickpea cutlets, too.
1/4 c vegetable oil
1/4 c flour
2 c soy milk
1/8 tsp nutmeg
salt and pepper to taste
Heat oil in a saucepan over medium heat. When the oil is hot, add flour and mix well for one or two minutes. Don’t let it burn. Then, slowly add soymilk, stirring constantly with a whisk to prevent lumps, until the desired consistency. You can add more soymilk if you find the sauce too thick. Then add the seasonings and let simmer on low heat.
THE VEGETABLE PART
1 med onion, chopped
1 T olive oil
2 c collard greens
1 15 oz can of cannelini, drained & rinsed
4-6 cloves of garlic, minced
1 T red pepper flakes
1 T dried parsley
1 t onion powder
1 L tomato, chopped
Carmelize onion in oil, then add garlic; throw in collards to saute with the onion, then along with the cannellini.
Thrown in spices and may (at the end) serve this with crushed red pepper flakes/nutritional yeast. Add tomato about 10 minutes before you eat, for color.
Assemble plate: pasta, then veggies, then sauce; top with nutritional yeast & red pepper flakes.
VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
Bryanna Clark Grogan's recipe, copied from http://www.vegsource.com/mcdrecipes/messages/14031.html
Makes slightly over 1 lb.
1 and 2/3 cups unbleached white flour
OR 1 c. unbleached white flour plus 2/3 c. wholewheat flour
1/2 cup chickpea flour OR full-fat soy flour
2/3 cup water
OPTIONAL: 1/2 to 3/4 tsp. salt
TO MAKE THE DOUGH IN A FOOD PROCESSOR, mix the flour, chickpea or soy flour and salt, if using, in a dry processor bowl, then add the water (or water and pureed vegetables, mixed together) through the top with the motor running. Process for about 30 seconds, or until a smooth ball forms. (The dough may seem a bit sticky, but you'll be flouring it as you work.) Place the dough in a plastic bag and let it rest for at least 10 minutes.
TO ROLL AND CUT WITH A HAND-CRANK PASTA MACHINE OR ELECTRIC PASTA-ROLLING MACHINE, divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Flour the dough well and run it through the first setting of the machine. Now, flour it lightly again, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then flour the dough and run it through each successive setting twice, until it is the desired thickness.
BECHAMEL
This recipe is amended from here Post-dinner note: this is an excellent and super-easy sauce to make. Don't overdo the nutmeg. This would go well as a sauce over a baked potato, too,- or layered in a casserole dish and baked. I can imagine it'd work well over those famous chickpea cutlets, too.
1/4 c vegetable oil
1/4 c flour
2 c soy milk
1/8 tsp nutmeg
salt and pepper to taste
Heat oil in a saucepan over medium heat. When the oil is hot, add flour and mix well for one or two minutes. Don’t let it burn. Then, slowly add soymilk, stirring constantly with a whisk to prevent lumps, until the desired consistency. You can add more soymilk if you find the sauce too thick. Then add the seasonings and let simmer on low heat.
THE VEGETABLE PART
1 med onion, chopped
1 T olive oil
2 c collard greens
1 15 oz can of cannelini, drained & rinsed
4-6 cloves of garlic, minced
1 T red pepper flakes
1 T dried parsley
1 t onion powder
1 L tomato, chopped
Carmelize onion in oil, then add garlic; throw in collards to saute with the onion, then along with the cannellini.
Thrown in spices and may (at the end) serve this with crushed red pepper flakes/nutritional yeast. Add tomato about 10 minutes before you eat, for color.
Assemble plate: pasta, then veggies, then sauce; top with nutritional yeast & red pepper flakes.
Tuesday, February 19, 2008
Chickpea & cabbage soup
I've copied this from the wonderful Lisa's Kitchen blog, but made a number of changes (and added more after eating it!)
1 can chickpeas, drained and rinsed
1 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, minced or crushed
3 c shredded cabbage
1 large tomato, diced
8 cups vegetable stock
1 large sweet potato, diced into about 1/2" cubes
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon chipotle powder
1/4 cup fresh cilantro, chopped
1/2 cup chopped collards or other, similar greens
juice of 1 lemon (or 3 T)
Crush some of the rinsed chickpeas using a potato masher, then set aside.
In a large saucepan, cook the onion and garlic in 2 tablespoons of veg broth over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Combine these vegetables with the chickpeas and set aside.
Return the saucepan to the stove and add the potato and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavors mingle, or let the soup simmer for up to an hour before serving.
Note: I threw in about 1/2 c of soy curls also, since I had just gotten some, and because I wanted to see how they held up to simmering. The answer is: very well! Other good additions to this soup could be pearl barley, quinoa, and beans of some kind. The broth was incredible!
1 can chickpeas, drained and rinsed
1 tablespoons olive oil
1 medium onion, chopped
6 cloves garlic, minced or crushed
3 c shredded cabbage
1 large tomato, diced
8 cups vegetable stock
1 large sweet potato, diced into about 1/2" cubes
1 1/2 teaspoons sea salt
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon chipotle powder
1/4 cup fresh cilantro, chopped
1/2 cup chopped collards or other, similar greens
juice of 1 lemon (or 3 T)
Crush some of the rinsed chickpeas using a potato masher, then set aside.
In a large saucepan, cook the onion and garlic in 2 tablespoons of veg broth over medium-low heat for 10 minutes or until the onions are soft. Stir in the cabbage and tomato, cover, and cook for another 10 minutes or until the cabbage is cooked but not falling apart. Combine these vegetables with the chickpeas and set aside.
Return the saucepan to the stove and add the potato and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce the heat to low, stir in the chickpeas, vegetables and remaining ingredients, and simmer for at least 10 minutes to let the flavors mingle, or let the soup simmer for up to an hour before serving.
Note: I threw in about 1/2 c of soy curls also, since I had just gotten some, and because I wanted to see how they held up to simmering. The answer is: very well! Other good additions to this soup could be pearl barley, quinoa, and beans of some kind. The broth was incredible!
Vegan buttermilk, Cornmeal biscuits
Add 1 tablespoon lemon juice or vinegar in a glass measuring cup per cup of soy milk; stir & then rest for 10 minutes before using.
This biscuit recipe is from the wonderful Lisa's Kitchen blog:
Cornmeal Biscuits
1 3/4 cups of unbleached white flour
2/3 cup of cornmeal
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter (I substitute Earth Balance margarine here)
1 cup of buttermilk (I use the recipe above to make vegan buttermilk)
Preheat the oven to 450 degrees.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small pieces of butter are visible.
Make a well in the center of the bowl and add the buttermilk. Stir until just combined.
Spoon the dough onto a greased baking sheet. Alternately, you can gently shape the dough into twelve equal portions, and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 - 12 minutes or until golden brown.
This biscuit recipe is from the wonderful Lisa's Kitchen blog:
Cornmeal Biscuits
1 3/4 cups of unbleached white flour
2/3 cup of cornmeal
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter (I substitute Earth Balance margarine here)
1 cup of buttermilk (I use the recipe above to make vegan buttermilk)
Preheat the oven to 450 degrees.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small pieces of butter are visible.
Make a well in the center of the bowl and add the buttermilk. Stir until just combined.
Spoon the dough onto a greased baking sheet. Alternately, you can gently shape the dough into twelve equal portions, and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 - 12 minutes or until golden brown.
Sunday, February 17, 2008
Not-mutton curry and pilaf
Mmmm! Given a choice between chocolate or curry it's going to be curry, for me. The favorite meal of my childhood, I'd ask for curry at each birthday; Mom simmered raisins and lamb in a fragrant stew all day long, then served it surrounded by at least 10 condiments - shrimp chips (to suck heat from your tongue), bananas, coconut, chopped peanuts, onion, chutney, green pepper, tomato... This was a rijstafel, adopted from the Dutch West Indies, and translated, then translated again, to a South African, then American palate - divine, still (and to be good, the heat should make your scalp sweat; I should be left with a rich, sweet-pungent, joyous mouth-memory.
This curry's no exception to my general love for the breed, though it is (I believe) a far more authentic technique, or at least more direct. Ground coconut, cloves, and cardamom are just the 'c' spices in a rich and very flavorful blend that ultimately becomes the thick sauce, which suspends relatively few 'main' ingredients - mushrooms, potato.
Note, though, that if you don't have the whole spices that are called for - don't overestimate, as I did the cloves. They ended up being pretty overpowering. Next time I'll under-clove. Got this from holy cow! a wonderful blog I just discovered.
Vaishy's 'My Dad's "Not-Mutton" Mushroom Curry'
Ingredients:
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely tender.
2 tbsp canola oil
1 tbsp coriander seeds
1 tsp cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp black peppercorns
1 onion, thinly sliced
1/2 cup shredded coconut (I use a packaged kind I buy from Whole Foods)
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
1/2 tsp turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced
Heat 1/2 tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat another 1/2 tbsp of oil stir fry half the sliced onion, garlic and ginger until they are golden brown. Reserve.
Without adding any more oil, roast the coconut shreds for just a few seconds until they start turning golden-brown. Remove immediately. Be vigilant because coconut can burn easily.
Put the spices, onion, garlic, ginger and coconut in a blender and using 1/2 to 1 cup of water, grind to a smooth paste.
In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.
Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.
Garnish with some cilantro or, like I did, add about 1/2 cup watercress in the last few minutes of cooking.
Serve hot!
I served this with Raisin and Nut Pilaf, also from the same blog:
My note: this is so good!
Raisin and Nut Pilaf
Ingredients:
2 cups basmati rice
4 cups water
1 tbsp cumin seeds (jeera)
1/2 cup peas
1/4 cup raisins
1/4 cup chopped cashew and/or pistachio nuts
Salt to taste
1 tbsp canola oil
Heat the canola oil in a large saucepan with a tight-fitting lid and oven-safe handles.
Add the cumin seeds and stir until they sputter, flavoring the oil.
Add the rice and stir until the grains start to turn opaque.
Now add the water and salt and let it come to a boil.
Turn the heat to low and add the peas.
Cover the saucepan with tinfoil and place the lid over it, to ensure a tight seal.
Place the saucepan in a preheated 350-degree oven.
Remove from the oven after 20 minutes. Be very careful because the handles will be screaming hot. Do not open for at least 10 more minutes because the rice is continuing to cook in its steam at this point.
Meanwhile, in a small saucepan, heat 1 tsp of canola oil. Add the nuts and toss them about until they start to turn golden. Add the raisins, stir for about 30 seconds, and turn off the heat.
Pour the nuts and raisins into the rice pilaf and with a fork, fluff gently to mix.
This curry's no exception to my general love for the breed, though it is (I believe) a far more authentic technique, or at least more direct. Ground coconut, cloves, and cardamom are just the 'c' spices in a rich and very flavorful blend that ultimately becomes the thick sauce, which suspends relatively few 'main' ingredients - mushrooms, potato.
Note, though, that if you don't have the whole spices that are called for - don't overestimate, as I did the cloves. They ended up being pretty overpowering. Next time I'll under-clove. Got this from holy cow! a wonderful blog I just discovered.
Vaishy's 'My Dad's "Not-Mutton" Mushroom Curry'
Ingredients:
3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely tender.
2 tbsp canola oil
1 tbsp coriander seeds
1 tsp cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp black peppercorns
1 onion, thinly sliced
1/2 cup shredded coconut (I use a packaged kind I buy from Whole Foods)
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
1/2 tsp turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced
Heat 1/2 tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat another 1/2 tbsp of oil stir fry half the sliced onion, garlic and ginger until they are golden brown. Reserve.
Without adding any more oil, roast the coconut shreds for just a few seconds until they start turning golden-brown. Remove immediately. Be vigilant because coconut can burn easily.
Put the spices, onion, garlic, ginger and coconut in a blender and using 1/2 to 1 cup of water, grind to a smooth paste.
In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.
Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.
Garnish with some cilantro or, like I did, add about 1/2 cup watercress in the last few minutes of cooking.
Serve hot!
I served this with Raisin and Nut Pilaf, also from the same blog:
My note: this is so good!
Raisin and Nut Pilaf
Ingredients:
2 cups basmati rice
4 cups water
1 tbsp cumin seeds (jeera)
1/2 cup peas
1/4 cup raisins
1/4 cup chopped cashew and/or pistachio nuts
Salt to taste
1 tbsp canola oil
Heat the canola oil in a large saucepan with a tight-fitting lid and oven-safe handles.
Add the cumin seeds and stir until they sputter, flavoring the oil.
Add the rice and stir until the grains start to turn opaque.
Now add the water and salt and let it come to a boil.
Turn the heat to low and add the peas.
Cover the saucepan with tinfoil and place the lid over it, to ensure a tight seal.
Place the saucepan in a preheated 350-degree oven.
Remove from the oven after 20 minutes. Be very careful because the handles will be screaming hot. Do not open for at least 10 more minutes because the rice is continuing to cook in its steam at this point.
Meanwhile, in a small saucepan, heat 1 tsp of canola oil. Add the nuts and toss them about until they start to turn golden. Add the raisins, stir for about 30 seconds, and turn off the heat.
Pour the nuts and raisins into the rice pilaf and with a fork, fluff gently to mix.
Friday, February 15, 2008
whole wheat buns
copied from bakingsheet
and recommended by theunwantedthings at the ppk (thank you!) I wonder if I could fold in different grains and seeds..
2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt
Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This "sponge" will probably puff up, too. This is fine.
Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.
Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they're approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
Meanwhile, preheat oven to 375.
Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.
Makes 6 buns.
and recommended by theunwantedthings at the ppk (thank you!) I wonder if I could fold in different grains and seeds..
2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt
Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This "sponge" will probably puff up, too. This is fine.
Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.
Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they're approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
Meanwhile, preheat oven to 375.
Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.
Makes 6 buns.
Thursday, February 14, 2008
Chhhhocolate pie
with the best piecrust I have ever made (this is a pretty short list, as I've only made piecrust about 4 times in my life). The pie: a silken tofu-based, not too sweet (but certainly decadent) bit of indulgence. served up with jackfruit bbq on whole wheat buns, and stirfried rainbow chard with carrots and crispy bits (slivers of quick-fried corn tortillas tossed with Chinese 5-spice).
The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.
The pie:
Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings
Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips
Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235
The piecrust
The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.
The pie:
Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings
Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips
Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235
The piecrust
Wednesday, February 6, 2008
incredible-looking tofu
"the tofu was marinaded in the smoky tempeh marinade from v'con then sautéed in some oil & cooked off with bbq sauce." - from the ppk, posted by calcuhater
Follow-up notes: Oh, yeah. This is a keeper! Dinner was tofu, marinated in a smoky mix of garlic, Bragg's, stock, and liquid smoke, then broiled, then baked in a homemade barbecue sauce, served on a whole wheat bun & topped with veggie slaw (carrot, broccoli & cabbage in a light sauce) accompanied by home fries.
From Veganomicon:
- basic broiled tofu
- marinade from the smokey tempeh marinade recipe
- backyard barbecue sauce
- coleslaw
That sauce is great, and we have lots left over! Since we got a bag of preshredded veg for the slaw, I'll be using that in salad and stirfries. yum!
Tuesday, February 5, 2008
Veganized Sausage Balls
from ppk at http://www.postpunkkitchen.com/forum/viewtopic.php?id=39124
(these may work for spaghetti & meatballs, or subs)
14-oz pkg Gimme Lean Sausage
2.5 C shredded Follow Your Heart Cheddar
3 C Bisquick dry mix
1 large pinch sage leaves
1 to 2 large pinches fennel seeds
2 large pinches crushed red pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 TB extra-virgin olive oil
2 small cloves grated or very finely minced garlic (I use a Microplane zester)
1/2 to 1 C nutritional yeast flakes (optional, but EXTREMELY recommended)
Preheat oven to 350. Line 2 baking sheets with parchment paper, or spray with nonstick spray.
Mix all ingredients together by hand, until everything is well-incorporated. Form into balls (my mix made about 3 dozen) and place on sheets about a half to one inch apart. Bake for 10 to 15 minutes, until bottoms are browned, and tops are beginning to brown. Best served warm.
I also made a little dipping sauce to go with it. I don't think it's necessary, but some people really like their dipping sauces. In a small bowl, I mixed :
1/3 C vegan mayo
2 TB dijon mustard
1/2 Tb paprika
1 tsp chili powder
(these may work for spaghetti & meatballs, or subs)
14-oz pkg Gimme Lean Sausage
2.5 C shredded Follow Your Heart Cheddar
3 C Bisquick dry mix
1 large pinch sage leaves
1 to 2 large pinches fennel seeds
2 large pinches crushed red pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 TB extra-virgin olive oil
2 small cloves grated or very finely minced garlic (I use a Microplane zester)
1/2 to 1 C nutritional yeast flakes (optional, but EXTREMELY recommended)
Preheat oven to 350. Line 2 baking sheets with parchment paper, or spray with nonstick spray.
Mix all ingredients together by hand, until everything is well-incorporated. Form into balls (my mix made about 3 dozen) and place on sheets about a half to one inch apart. Bake for 10 to 15 minutes, until bottoms are browned, and tops are beginning to brown. Best served warm.
I also made a little dipping sauce to go with it. I don't think it's necessary, but some people really like their dipping sauces. In a small bowl, I mixed :
1/3 C vegan mayo
2 TB dijon mustard
1/2 Tb paprika
1 tsp chili powder
Monday, February 4, 2008
Saturday, February 2, 2008
Pizza topping ideas
(picture is also from the original poster, jordanpattern at the ppk)Pizza's a great use-up-what's-been-in-the-fridge-nearly-too-long meal, and also, a great thing to do and freeze, so that when you're out of ideas and time or energy, it's there to heat up with a cup of soup or a aalad. but I can never think of the best combinations when I make it - quite often, I do pizza toppings with not much prior thought - so cannot recreate them, later. That probably won't change. That's how it is with me and pizza. but I'd like to collect some sorta general ideas that can be inspirational, as a go-to when time is short and veg are long.
from PPK:
"thin crust with hummus, red onions, roasted garlic, kalamatas, red pepper, and kind of a pesto-ish thing made with parsley"
I'm pretty into cornmeal crust because it's incredible stuff. but whole foods HAD this great crust, which I could sometimes get - emphasis on the sometimes. I thought, then, that I should find my own recipe. what's so difficult, right? right. no dice so far. the whole foods crust was thickish, packed with cornmeal, and impossible to overload with toppings - I've never ever had a bad one.the recipes I've found are good, but they are more conventional crust, with cornmeal added, then they are cornmeal crust. I'm also kind of picky about pesto, so curious about this one. afternote: I have found it! - the best homemade cornmeal pizza crust.
we tried a lovely caramelized onion, walnut & sage pizza topping the other day, though of course I'd like to tweak it next time. recipe here, amended by me, is originally from recipezaar:
1 tablespoon olive oil, plus more
olive oil, for brushing pizza dough
2 large sweet onions, thinly sliced
1/2 teaspoon salt
ground black pepper
4 garlic clove, minced
spelt-cornmeal pizza dough
1/2 cup walnuts, coarsely chopped
1 T dried sage
1/3 c roasted red peppers, diced
1-2 tablespoons water or veg broth, as needed
1/2 recipe bechamel sauce*
Directions
1.Warm 1 tbsp olive oil in a medium skillet.
2.Add onion slices, salt and pepper.
3. Sauté over medium heat, gently scraping the pan to keep the onions from sticking as they caramelize.
4.After about 30-35 minutes the onion should be golden and very sweet.
5.Add garlic and sauté another 5 minutes until fragrant.
6.Add a splash or two of water or broth if the pan gets too dry as the onion/garlic mixture caramelizes.
7.Set onions aside to cool a bit.
8.Preheat oven to 450°F.
9.spread the bechamel on the prepared pizza crust (not too much, you want a creamy taste and texture here).
10.Spread onions evenly over the dough and sprinkle on the chopped, roasted red pepper, sage leaves and chopped walnuts.
11.Bake pizza for 10-15 minutes, until the crust is golden.
* BECHAMEL
1/4 c vegetable oil
1/4 c flour
2 c soy milk
salt and pepper to taste
Heat oil in a saucepan over medium heat. When the oil is hot, add flour and mix well for one or two minutes. Don’t let it burn. Then, slowly add soymilk, stirring constantly with a whisk to prevent lumps, until the desired consistency. You can add more soymilk if you find the sauce too thick. Then add the seasonings and let simmer on low heat. Thicken as needed with a T or so of nutritional yeast (desired consistency is yogurt).
Friday, February 1, 2008
Ethiopian night!
We'd tried Ethiopian food for the first time a few months back, and found it rich and really different, with some wonderful new flavor combinations. The menu of the restaurant offered few vegan/vegetarian alternatives, so I wondered what we could do at home. Once we found a source for injera, the huge rounds of spongy, pancake-like bread, the rest was easy!
The menu included injera, attar allecha, Ethiopian lentils, and ye'abesha gomen. First, berberi spice mix. I made a bit extra for future use - and it will be used. Mike said it smells like gingerbread. check out the ingredients!
Eritrean Berberi (Red Pepper Spice Mixture)
I've taken the recipe from here, and chosen to make just 1/2 cup - I didn't know if it would be any good. And yes, it is. I think this would make a terrific spice mix to saute vegetables in.
1/3 cup ground red chili pepper (use dried peppers & grind them fine in the food processor
1 tablespoon garlic powder
1/3 tablespoon onion powder
1/3 tablespoon ground ginger
1/3 tablespoon ground cloves
1/3 tablespoon salt
1/4 tablespoon ground cumin
1/3 teaspoon ground fenugreek
1/3 teaspoon ground cinnamon
1/3 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1. Combine all ingredients. Mix thoroughly.
2. Store mixture in an airtight container.
Atar Allecha
recipe source
"A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas." - quoting the original poster, PinkCherryBlossom.
This was perhaps my own favorite, and one I'll make again (very easy to make, too). With the texture of mashed potatoes, this dish would also be great as a samosa filling, - or, with some added vegetable broth - a nutritious and comforting soup. I have colitis, and it did not bother my stomach (lentils are a whole different story).
1/3 cup onions, chopped
2 garlic cloves, finely chopped
1 tablespoon corn oil
1 cup dried split green peas, soaked cooked and drained
1/2 teaspoon turmeric, ground (I grated whole turmeric root for this, having recently discovered it at a wonderful World foods market in Cary. Not sure it made a different, though)
1/2 teaspoon salt
3 teaspoons hot green peppers, finely chopped
1 cup water (I used veg broth)
1. Mash the peas. Set aside.
2. In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes.
3. Add oil and stir fry one minute more.
4. Add the mashed peas, tumeric, salt, and chili.
5. Mix well.
6. Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
Ye'abesha Gomen
Another dish from the fabulous PinkCherryBlossom, found here, the recipe author said "Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold." This is a very good collard dish, but I think I liked the other one, also posted here, better - the flavors are maybe too subtle for my heat-seaking tastebuds!
1 lb collard greens
1 cup red onions (chopped)
4 medium green peppers, sliced in strips
2 cups water
1/2 teaspoon garlic (peeled and chopped)
16 ounces oil
salt
1. Wash collard greens, boil in medium pan until soft.
2. Remove from heat, drain, and cut into small pieces. Set aside.
3. Wash green peppers, remove seeds, slice lengthwise and set aside.
4. In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.
5. Add oil. Add collard greens and cook until water disappears.
6. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat.
7. Serve hot or cold.
finally, the fabulous
Ethiopian Lentils
posted here
As noted, I cannot really eat lentils without severe payback, but they were easy to make and delicious (a wonderful scent, too)! I used the berberi spice mix, detailed above, to spice this recipe.
2 cups dried lentils, picked over and washed
6 cups water (again, I used veg broth)
3/4 cup anaheim chilies, seeded and chopped
2 cups red onions, peeled and chopped
1/4 cup spiced butter (used vegetable oil instead)
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and crushed
1 tablespoon berbere, sauce
fresh ground black pepper, to taste
1. Boil the lentils in water for 5 minutes Drain, reserving liquid.
2. In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.
3. Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.
4. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
This was fun to make, but a lot of work. I find Ethiopian food interesting but since I can only buy injera in packages of 10 pieces (and it doesn't keep well, falling apart after freezing & thawing) it's not something I'll be making frequently. The peas will be on the menu!
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