Yay! My good friend Susan's coming over! She'll be staying over so we get a chance to visit, and we plan to feed her well. I sorely miss our lunches together since I moved 20 miles away & ended my coursework (I am perpetually mid-lit review at this point). You might think I was becoming totally unsocialized (and you'd be right, not uncommon from what I hear about doc students!) Err, anyway. We decided to keep it simple and yummy (and I will add that she's not vegan, but has loved the curries and samosas and calzones we've served her.
- Vegan Dad's awesome burgers, on jugalbandi's sundried tomato sourdough buns (haven't tried these yet), with fixins
- roasted potato wedges, with olive oil, garlic, and smoked paprika
- Kittee's fresh strawberry pie
- maybe a small salad, or some sauteed collards. I'd prefer asparagus but they are SO expensive this year - I never even got any. I can't bring myself to pay almost $4 per pound.
I don't think anyone will leave hungry. And I might remember how to socialize - here's to staying in touch with good friends!
Saturday, July 26, 2008
Lunch!
Checking out 2 new recipes at once for lunch, reports to follow!
1. Smoky Miso Tofu
Notes:
- Coating the thin slices of tufu worked best for me by dipping them in the marinade and turning to coat - use your fingers!
- I ended up having to turn the heat up to 450F, turning the tofu pieces over gently. I also had to cook these for about 3 times as long. I wonder if the oven rack was too high? It's possible that having my baking stone and my cast iron skillet beneath the cookie sheet these were baking on may have necessitated the change in cooking time.
- This is really good, room temp or cold, with vegan mayo and lettuce and mustard on a bun.
2. Pinto Bean & Brown Rice Cakelets
Notes:
- I discovered at the last minute (Mike had gone to the store without his phone) that I had no canned pinto beans, so subbed a can of cannelini beans. Otherwise, this came together very easily even though I did have to make some brown rice (I used basmati).
- I wonder if these will need a dipping sauce, and I'm wondering if baking would work as opposed to frying.
- The recipe makes a LOT so I'm wondering if I can make the patties and freeze them (or cook them partway and then cool & freeze). I will be trying to do this as there is no way two of us will eat all this for lunch!
- I didn't add salt and they do need it (though there is plenty in the soy).
followup note: these cakelets were good, but not good enough to warrant the fat content.
why do I get the feeling we will be too stuffed for dinner?
1. Smoky Miso Tofu
Notes:
- Coating the thin slices of tufu worked best for me by dipping them in the marinade and turning to coat - use your fingers!
- I ended up having to turn the heat up to 450F, turning the tofu pieces over gently. I also had to cook these for about 3 times as long. I wonder if the oven rack was too high? It's possible that having my baking stone and my cast iron skillet beneath the cookie sheet these were baking on may have necessitated the change in cooking time.
- This is really good, room temp or cold, with vegan mayo and lettuce and mustard on a bun.
2. Pinto Bean & Brown Rice Cakelets
Notes:
- I discovered at the last minute (Mike had gone to the store without his phone) that I had no canned pinto beans, so subbed a can of cannelini beans. Otherwise, this came together very easily even though I did have to make some brown rice (I used basmati).
- I wonder if these will need a dipping sauce, and I'm wondering if baking would work as opposed to frying.
- The recipe makes a LOT so I'm wondering if I can make the patties and freeze them (or cook them partway and then cool & freeze). I will be trying to do this as there is no way two of us will eat all this for lunch!
- I didn't add salt and they do need it (though there is plenty in the soy).
followup note: these cakelets were good, but not good enough to warrant the fat content.
why do I get the feeling we will be too stuffed for dinner?
The best vegan burger? - oh yeah
Now, this is sort of a holy grail deal. Do you know how many different versions of veggie burgers are out there? Some have oats, rice, beans, peanut butter, vital wheat gluten, or a plethora of other ingredients to create that elusive juicy, tender inside and firmer outside, flavorful enough to stand on their own yet not be subsumed by lots of toppings. Men have died in pursuit of this, and fingers, burned (ok, slight hyperbole).
The grail has been found, and Vegan Dad has done it. I'm quoting his posting here, but you will benefit by checking out the rest of his blog - I have it as a feed to my Google Reader. He's inventive and yet gives attention to the need for simple, inexpensive food that appeals to a broad audience (such as kids - thus, the implications of the blog title).
INGREDIENTS
- 1 8.5 oz pkg tempeh, coarsely grated
(If you find tempeh has a "taste," simmer it in boiling water with 2 tsp soy sauce for 10 mins to cut down on the bitterness. Cool before grating. This will increase the water content of the tempeh, so you might want to increase the wheat gluten to 1/2 cup, or not add any extra water.)
- 1/2 cup bread crumbs
- 1/3 cup vital wheat gluten
- 2 tsp ground fennel seed
- 1 tsp sage
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp soy sauce
- 2 tbsp HP sauce note: I don't have HP so used catsup instead, with a touch of vegan worcestershire sauce.
- 1/4 tsp browning sauce (optional)
- 2-4 tbsp water
- oil for frying
METHOD
1. Mix grated tempeh, bread crumbs, flour, and spices in a bowl. Add in soy sauce, HP sauce, and enough water to make a firm yet pliable dough. Knead for a few mins to mix everything well.
2. Divide dough into 6 pieces. Shape into patties by pressing into a metal ring.
3. Cook in a thin layer of oil on med-lo heat for about 5 mins per side. The trick is to make thin patties and to fry them low enough to cook them through before burning the outside.
The grail has been found, and Vegan Dad has done it. I'm quoting his posting here, but you will benefit by checking out the rest of his blog - I have it as a feed to my Google Reader. He's inventive and yet gives attention to the need for simple, inexpensive food that appeals to a broad audience (such as kids - thus, the implications of the blog title).
INGREDIENTS
- 1 8.5 oz pkg tempeh, coarsely grated
(If you find tempeh has a "taste," simmer it in boiling water with 2 tsp soy sauce for 10 mins to cut down on the bitterness. Cool before grating. This will increase the water content of the tempeh, so you might want to increase the wheat gluten to 1/2 cup, or not add any extra water.)
- 1/2 cup bread crumbs
- 1/3 cup vital wheat gluten
- 2 tsp ground fennel seed
- 1 tsp sage
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp soy sauce
- 2 tbsp HP sauce note: I don't have HP so used catsup instead, with a touch of vegan worcestershire sauce.
- 1/4 tsp browning sauce (optional)
- 2-4 tbsp water
- oil for frying
METHOD
1. Mix grated tempeh, bread crumbs, flour, and spices in a bowl. Add in soy sauce, HP sauce, and enough water to make a firm yet pliable dough. Knead for a few mins to mix everything well.
2. Divide dough into 6 pieces. Shape into patties by pressing into a metal ring.
3. Cook in a thin layer of oil on med-lo heat for about 5 mins per side. The trick is to make thin patties and to fry them low enough to cook them through before burning the outside.
Thursday, July 24, 2008
vegan tamales
for some weird reason I've been wanting to experiment with making tamales - but I'd like to make them less fatty. after a lot of looking around at different recipes, I found the following - this is copied direct from isa's post on the ppk forum:
Everyday Chipotle Vegetable Tamales
Makes 24-30 tamales (or 18 largish ones!)
This tamale recipe is as flexible as you want it to be; add roasted corn kernels, finely chopped chilies or scallions to the dough if you feel like it. I’ve kept the filling a basic bean, peppers and corn with essential addition of smoky chipotle chilies in spicy adobo sauce. Seasonal vegetables like zucchini, finely chopped steamed pumpkin, poblano chilies and even small bits of sautéed seitan would make perfect additions too.
Tamale Tips:
Canned chipotles in adobo sauce, corn husks and masa harina can be found in most large groceries with an “ethnic” section nowadays. Larger Latin American stores may have everything in stock too, as well as gourmet stores. Be sure to get masa harina mix (ground corn flour specially treated with lime water); don’t substitute with corn meal, it simply is not the same and will not work!
While preparing the dough and filling is simple enough I will not lie to you; tamale assembly can be tedious work. Don’t do it on 2 hours of sleep after pulling an all nighter, or an hour before that big date or before surgery. Enlist the help of a dear friend and promise them the warm, soul-embracing experience of eating adorably wrapped handmade tamales bursting with vegan love. Which means you’ll have to give them a few you greedy mustard.
Tamales freeze well after steaming, just wrap tightly in paper and pack in freezer bags.
If you can’t find dried corn husks for wrapping the tamales is, less attractive substitutes might be tinfoil or wax paper.
Dough:
4 Cups Masa Harina tamale flour
1/4 Cup olive or good quality corn oil
2 tsp. Baking powder
4 Cups vegetable broth, water or a combination of the two, warmed my note: I used our veg broth - note that this may change the color of the masa!
Salt to taste (needed less if using all broth) my note: for me this was about 1/2 tsp. but I tend not to cook with salt, and add it later, and there is no salt in our home made broth. this amount was fine.
Chipotle bean filling:
2 Tablespoons Olive Oil
1 large onion, finely chopped
1 clove garlic, minced
1 red bell pepper, seeded and chopped small
1 small carrot, peeled and diced small
1 Cup frozen corn kernels
1 15oz. Can pinto or black beans, drained & rinsed
1/4 C veggie broth or water
2 chipotle peppers in adobo sauce, minced, plus 1-2 T of adobo sauce (from a 7oz can of chipotles in sauce)
3 Tablespoon tomato paste
1 tsp ground cumin
Salt to taste
Dried corn husks for wrapping tamales
First, place corn husks (you don’t need to separate them just now) in a pot large enough to cover completely with water. Cover with warm water and allow to soak for at least 20 minutes till husks are soft and pliable. Keep covered in water entire time as you use them. my note: I used the sink, and put a dinner plate on top of the husks to keep them immersed. Another recipe I looked at called for a 2-hour soak. The briefer soaking time works well, mostly - but not for all the husks. Make sure to gently separate these after they've been soaking for a while.
In a large bowl combine masa harina, broth or water, salt, baking powder and oil. Stir to mix with a large spatula. If you have an electric mixer (hand or otherwise) now is the time to use it. Beat the mixture till it forms a dense, moist, fluffy dough and the side of the bowls are clean. If you don’t have a mixer beat it like hell with that spatula. Tamale dough steams up extra light and puffy when beat with an electric mixer but still tastes great when beat by hand. Cover bowl containing dough with plastic wrap or a damp towel and set aside.
my note: I did not use this filling recipe, but used another one.
In a large heavy bottom skillet heat olive oil over medium high heat. Add onions and garlic and sauté for 5 minutes. Add pepper and carrot and sauté for 3 minutes, then add beans, corn, broth, chipotles (the more chipotles and sauce the hotter) and adobo sauce, tomato paste and cumin. Sautee and simmer till most of liquid evaporates, about 8 minutes. Salt to taste and allow to cool before assembling tamales.
Depending the size of the corn husks you will need to use 1-2 husks per tamale. There are a billion ways to wrap a tamale: I like this way since it’s simple and makes super-cute traditional tamale shapes. Take corn husk and lay flat; spread about 2 T of dough about off-center, leaving about an inch and a half of space on the top and bottom. Spread a heaping tablespoon of filling on top, and on top of that dab about 1 T more of dough. Carefully roll up tamale, making sure to completely encase filling in corn husk. Tie both ends securely with either heavy duty kitchen string (maybe try different colors for different flavors), or simply tear a corn husk lenghth-wise into thin strips.
Prepare a large steamer basket and loosely pack tamales into it. Steam for 35-40 minutes. Tamales will expand and feel firm to the touch when done. Remove from heat and allow to cool slightly before serving (they will be really hot when unwrapped!). Serve with your favorite salsa, guacamole or make a whole affair out of it and serve with sides of rice and beans.
Sauce for tamales
I found a terrific recipe that I will use for other things. It would be fantastic over rice or roasted vegetables, I know it would be, or as a taco or hamburger topping. I'm thinking about using it to fill some calzones today.
Sweet and Smokey Chipotle Sauce
from Vegetarian Journal 2006, Issue 4 my note: this recipe includes the very simple recipe for the sweet potato filling I used, but I added adobo and sauteed onion.
(Makes filling for 36 tamales)
Though this tomato-based sauce is quite spicy, there is sweet relief in the sweet potatoes and molasses.
Sauce
* One 28-ounce can crushed tomatoes
* 2-3 chipotle peppers in adobo sauce (available in the international foods aisle of many supermarkets), minced my note: use all 3!
* 2 teaspoons leftover adobo sauce
* 2 Tablespoons molasses
* 1/4 cup orange juice my note: I skipped this as I didn't want that sweetish note (figuring the molasses would suffice), and I'm glad I did. I added an extra splash of broth, instead.
* Olive oil to cover bottom of medium-sized skillet
* 1 medium-sized onion, preferably a sweet variety
* 4 garlic cloves, crushed
* Salt to taste
* 1 teaspoon cumin
* 1 Tablespoon chopped cilantro
In a large saucepan, combine crushed tomatoes, peppers, adobo sauce, molasses, and orange juice. Bring to a boil, then lower heat to simmer.
While the tomato sauce is simmering, pour oil into a medium-sized pan and sauté onions, garlic, and salt. When onions are slightly brown, add the pan’s contents to the tomato sauce. Add cumin and cilantro and continue to simmer for another 15 minutes or so, stirring occasionally.
Pour sauce into a food processor or blender and purée until smooth.
Afternotes
Because I've been having problems with the soy and beans I've been eating (hello again, colitis), I decided to fill the tamales with a sweet potato recipe I'd found elsewhere - turns out you can vary tamale recipes infinitely. That was just 2 sweet potatoes, baked til well done, then mashed with just a little salt. I added about a tablespoon of adobo sauce, and maybe 3/4 of a large onion, sauteed til soft.
I used Isa's recipe for the masa, and varied the sauce recipe by adding another 3/4 of a large onion, sauteed - this sauce truly rocks! Use the full complement of 3 chipotles - you won't be sorry! We ate this with a side of steamed quinoa, with half a bag of frozen spinach thrown in at the last - that was super, with the great sauce on it especially!
However, the filling was not such a success. The mashed sweet potatoes just don't have enough substance for me - too mushy, and I don't really like that sweetish taste in there. I do have some thoughts about what to do next time (and there will be one - this may seem time consuming, but it's well worth it). I'd like to try using something that gets firmer, but not as firm as the masa when it's cooked. I am considering crumbled tempeh, mixed with onion, garlic, and chipotle, so it's a good thickish paste (you want something that's roughly the consistency of mashed potatoes. in fact, I think if you took some leftover spicy chilli and added some kind of thickener (nooch, rice, masa) or even just mashed the beans up a bit, you'd have something really delicious. Other ideas: greens! quinoa with greens and sauce! oh yeah.
Even better might be to use a variation of Julie Hassan's sausage mix as I did for the tortellini filling (scroll down to see the variation I used for tortellini, with added spinach and nutritional yeast), spicing it with cumin and chili powder and garlic, maybe mixing in minced onion and pickled jalapeno bits. Imagine that against the creamy, firm cornmeal coating, covered by the sauce - I think this might be a winner.
Everyday Chipotle Vegetable Tamales
Makes 24-30 tamales (or 18 largish ones!)
This tamale recipe is as flexible as you want it to be; add roasted corn kernels, finely chopped chilies or scallions to the dough if you feel like it. I’ve kept the filling a basic bean, peppers and corn with essential addition of smoky chipotle chilies in spicy adobo sauce. Seasonal vegetables like zucchini, finely chopped steamed pumpkin, poblano chilies and even small bits of sautéed seitan would make perfect additions too.
Tamale Tips:
Canned chipotles in adobo sauce, corn husks and masa harina can be found in most large groceries with an “ethnic” section nowadays. Larger Latin American stores may have everything in stock too, as well as gourmet stores. Be sure to get masa harina mix (ground corn flour specially treated with lime water); don’t substitute with corn meal, it simply is not the same and will not work!
While preparing the dough and filling is simple enough I will not lie to you; tamale assembly can be tedious work. Don’t do it on 2 hours of sleep after pulling an all nighter, or an hour before that big date or before surgery. Enlist the help of a dear friend and promise them the warm, soul-embracing experience of eating adorably wrapped handmade tamales bursting with vegan love. Which means you’ll have to give them a few you greedy mustard.
Tamales freeze well after steaming, just wrap tightly in paper and pack in freezer bags.
If you can’t find dried corn husks for wrapping the tamales is, less attractive substitutes might be tinfoil or wax paper.
Dough:
4 Cups Masa Harina tamale flour
1/4 Cup olive or good quality corn oil
2 tsp. Baking powder
4 Cups vegetable broth, water or a combination of the two, warmed my note: I used our veg broth - note that this may change the color of the masa!
Salt to taste (needed less if using all broth) my note: for me this was about 1/2 tsp. but I tend not to cook with salt, and add it later, and there is no salt in our home made broth. this amount was fine.
Chipotle bean filling:
2 Tablespoons Olive Oil
1 large onion, finely chopped
1 clove garlic, minced
1 red bell pepper, seeded and chopped small
1 small carrot, peeled and diced small
1 Cup frozen corn kernels
1 15oz. Can pinto or black beans, drained & rinsed
1/4 C veggie broth or water
2 chipotle peppers in adobo sauce, minced, plus 1-2 T of adobo sauce (from a 7oz can of chipotles in sauce)
3 Tablespoon tomato paste
1 tsp ground cumin
Salt to taste
Dried corn husks for wrapping tamales
First, place corn husks (you don’t need to separate them just now) in a pot large enough to cover completely with water. Cover with warm water and allow to soak for at least 20 minutes till husks are soft and pliable. Keep covered in water entire time as you use them. my note: I used the sink, and put a dinner plate on top of the husks to keep them immersed. Another recipe I looked at called for a 2-hour soak. The briefer soaking time works well, mostly - but not for all the husks. Make sure to gently separate these after they've been soaking for a while.
In a large bowl combine masa harina, broth or water, salt, baking powder and oil. Stir to mix with a large spatula. If you have an electric mixer (hand or otherwise) now is the time to use it. Beat the mixture till it forms a dense, moist, fluffy dough and the side of the bowls are clean. If you don’t have a mixer beat it like hell with that spatula. Tamale dough steams up extra light and puffy when beat with an electric mixer but still tastes great when beat by hand. Cover bowl containing dough with plastic wrap or a damp towel and set aside.
my note: I did not use this filling recipe, but used another one.
In a large heavy bottom skillet heat olive oil over medium high heat. Add onions and garlic and sauté for 5 minutes. Add pepper and carrot and sauté for 3 minutes, then add beans, corn, broth, chipotles (the more chipotles and sauce the hotter) and adobo sauce, tomato paste and cumin. Sautee and simmer till most of liquid evaporates, about 8 minutes. Salt to taste and allow to cool before assembling tamales.
Depending the size of the corn husks you will need to use 1-2 husks per tamale. There are a billion ways to wrap a tamale: I like this way since it’s simple and makes super-cute traditional tamale shapes. Take corn husk and lay flat; spread about 2 T of dough about off-center, leaving about an inch and a half of space on the top and bottom. Spread a heaping tablespoon of filling on top, and on top of that dab about 1 T more of dough. Carefully roll up tamale, making sure to completely encase filling in corn husk. Tie both ends securely with either heavy duty kitchen string (maybe try different colors for different flavors), or simply tear a corn husk lenghth-wise into thin strips.
Prepare a large steamer basket and loosely pack tamales into it. Steam for 35-40 minutes. Tamales will expand and feel firm to the touch when done. Remove from heat and allow to cool slightly before serving (they will be really hot when unwrapped!). Serve with your favorite salsa, guacamole or make a whole affair out of it and serve with sides of rice and beans.
Sauce for tamales
I found a terrific recipe that I will use for other things. It would be fantastic over rice or roasted vegetables, I know it would be, or as a taco or hamburger topping. I'm thinking about using it to fill some calzones today.
Sweet and Smokey Chipotle Sauce
from Vegetarian Journal 2006, Issue 4 my note: this recipe includes the very simple recipe for the sweet potato filling I used, but I added adobo and sauteed onion.
(Makes filling for 36 tamales)
Though this tomato-based sauce is quite spicy, there is sweet relief in the sweet potatoes and molasses.
Sauce
* One 28-ounce can crushed tomatoes
* 2-3 chipotle peppers in adobo sauce (available in the international foods aisle of many supermarkets), minced my note: use all 3!
* 2 teaspoons leftover adobo sauce
* 2 Tablespoons molasses
* 1/4 cup orange juice my note: I skipped this as I didn't want that sweetish note (figuring the molasses would suffice), and I'm glad I did. I added an extra splash of broth, instead.
* Olive oil to cover bottom of medium-sized skillet
* 1 medium-sized onion, preferably a sweet variety
* 4 garlic cloves, crushed
* Salt to taste
* 1 teaspoon cumin
* 1 Tablespoon chopped cilantro
In a large saucepan, combine crushed tomatoes, peppers, adobo sauce, molasses, and orange juice. Bring to a boil, then lower heat to simmer.
While the tomato sauce is simmering, pour oil into a medium-sized pan and sauté onions, garlic, and salt. When onions are slightly brown, add the pan’s contents to the tomato sauce. Add cumin and cilantro and continue to simmer for another 15 minutes or so, stirring occasionally.
Pour sauce into a food processor or blender and purée until smooth.
Afternotes
Because I've been having problems with the soy and beans I've been eating (hello again, colitis), I decided to fill the tamales with a sweet potato recipe I'd found elsewhere - turns out you can vary tamale recipes infinitely. That was just 2 sweet potatoes, baked til well done, then mashed with just a little salt. I added about a tablespoon of adobo sauce, and maybe 3/4 of a large onion, sauteed til soft.
I used Isa's recipe for the masa, and varied the sauce recipe by adding another 3/4 of a large onion, sauteed - this sauce truly rocks! Use the full complement of 3 chipotles - you won't be sorry! We ate this with a side of steamed quinoa, with half a bag of frozen spinach thrown in at the last - that was super, with the great sauce on it especially!
However, the filling was not such a success. The mashed sweet potatoes just don't have enough substance for me - too mushy, and I don't really like that sweetish taste in there. I do have some thoughts about what to do next time (and there will be one - this may seem time consuming, but it's well worth it). I'd like to try using something that gets firmer, but not as firm as the masa when it's cooked. I am considering crumbled tempeh, mixed with onion, garlic, and chipotle, so it's a good thickish paste (you want something that's roughly the consistency of mashed potatoes. in fact, I think if you took some leftover spicy chilli and added some kind of thickener (nooch, rice, masa) or even just mashed the beans up a bit, you'd have something really delicious. Other ideas: greens! quinoa with greens and sauce! oh yeah.
Even better might be to use a variation of Julie Hassan's sausage mix as I did for the tortellini filling (scroll down to see the variation I used for tortellini, with added spinach and nutritional yeast), spicing it with cumin and chili powder and garlic, maybe mixing in minced onion and pickled jalapeno bits. Imagine that against the creamy, firm cornmeal coating, covered by the sauce - I think this might be a winner.
Wednesday, July 16, 2008
Chili-Lime Dipping Sauce
1 to 2 cloves garlic
1 long fresh red chili (like Holland, Fresno or cayenne), or 1 tablespoon bottled chili paste (sambal oelek)
3 tablespoons lime juice (3 key limes)
Pound the garlic and chilies in a mortar and pestle, or pulse in a small food processor, until a coarse paste forms. Add lime juice and mix well.
http://theasiangrandmotherscookbook.wordpress.com/
1 long fresh red chili (like Holland, Fresno or cayenne), or 1 tablespoon bottled chili paste (sambal oelek)
3 tablespoons lime juice (3 key limes)
Pound the garlic and chilies in a mortar and pestle, or pulse in a small food processor, until a coarse paste forms. Add lime juice and mix well.
http://theasiangrandmotherscookbook.wordpress.com/
Tuesday, July 15, 2008
Ginger/Garlic Savoy Cabbage
* 1 head savoy cabbage or Chinese cabbage, cored, shredded across in approx 3/4-inch slices (about 1 1/2 lbs)
* 2 tablespoons lite olive oil or other oil
* 1 tablespoon minced garlic
* salt & pepper
* 1 1/4 tablespoons ginger, minced
* 1 lime, juice of (1 1/2 T)
Directions
1. Heat wok or large skillet medium high heat, wait until oil is hot.
2. Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
3. Add garlic, salt and pepper cook 1 minute.
4. Add ginger cook 1 minute.
5. Drizzle with lime juice and serve.
from http://www.recipezaar.com/15832
* 2 tablespoons lite olive oil or other oil
* 1 tablespoon minced garlic
* salt & pepper
* 1 1/4 tablespoons ginger, minced
* 1 lime, juice of (1 1/2 T)
Directions
1. Heat wok or large skillet medium high heat, wait until oil is hot.
2. Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).
3. Add garlic, salt and pepper cook 1 minute.
4. Add ginger cook 1 minute.
5. Drizzle with lime juice and serve.
from http://www.recipezaar.com/15832
Veganomicon ricotta
I finally got it right. The baking stone I ordered from Cooking.com arrived, and I was anxious to christen it with a pizza, so I used the V'con recipe for 'Isa Pizza'. This is wonderous, yeast-risen stuff, to which I added a handful of fresh herbs: sage, basil, chives), topping it with scads of slow-carmelized onions (nearly an hour!), lots of garlic, my chipotle-mayo base, heirloom tomatoes, and for the first time, the ricotta recipe from the same cookbook.
Starting from a base of pressed, mushed-up tofu, lots of good things are added, including more garlic (never enough!), fresh basil, and lemon juice - the result is a light, bland mixture that still misses by just a hair what it might be, if eaten alone. However, when added in small lumps to a pizza with lots of other stuff going on, the blandness works very well, adding a sort of unctuous savory (hey, I don't know how else to describe it!)
Having some leftover (about a cup), last night I used it up and was pretty pleased with the results. I blended it with leftover cooked collards (which had a bit of quinoa, so this is a very healthy mix!), then rolled the mixture up in filo. Baked (at 350F for about 20 minutes) and topped with a light and spicy tomato sauce, these were really wonderful! The sauce:
1 large onion, cut in chunks and chopped very fine
1 T olive oil
3 or 4 l. garlic cloves, chopped very fine
1 28 oz. can crushed tomatoes
10 large basil leaves, chopped
1 tsp or more oregano
1 tsp (or to taste) hot pepper flakes
2 tsp lemon juice
Heat onion in olive oil, stirring whenever you think of it, for longer than you think it should take to get it sweet and lightly browned, cooking off nearly all the liquid.
Add garlic, sautee for longer (lower heat and pay attention here - garlic turns bitter, fast.
Add all other ingredients except lemon juice; simmer on low heat for at least 1/2 hour.
Before serving, stir in lemon juice.
Starting from a base of pressed, mushed-up tofu, lots of good things are added, including more garlic (never enough!), fresh basil, and lemon juice - the result is a light, bland mixture that still misses by just a hair what it might be, if eaten alone. However, when added in small lumps to a pizza with lots of other stuff going on, the blandness works very well, adding a sort of unctuous savory (hey, I don't know how else to describe it!)
Having some leftover (about a cup), last night I used it up and was pretty pleased with the results. I blended it with leftover cooked collards (which had a bit of quinoa, so this is a very healthy mix!), then rolled the mixture up in filo. Baked (at 350F for about 20 minutes) and topped with a light and spicy tomato sauce, these were really wonderful! The sauce:
1 large onion, cut in chunks and chopped very fine
1 T olive oil
3 or 4 l. garlic cloves, chopped very fine
1 28 oz. can crushed tomatoes
10 large basil leaves, chopped
1 tsp or more oregano
1 tsp (or to taste) hot pepper flakes
2 tsp lemon juice
Heat onion in olive oil, stirring whenever you think of it, for longer than you think it should take to get it sweet and lightly browned, cooking off nearly all the liquid.
Add garlic, sautee for longer (lower heat and pay attention here - garlic turns bitter, fast.
Add all other ingredients except lemon juice; simmer on low heat for at least 1/2 hour.
Before serving, stir in lemon juice.
Monday, July 14, 2008
Thai Peanut Sauce
Generously shared by Hedge at the PPK Forum and altered to US measures, plus my notes.
3 1/2 T crunchy peanut butter (if all you have is creamy, this is fine too)
2 L cloves of garlic, finely chopped
1 can (8 oz) of light coconut milk
half L onion, chopped roughly
5 or 6 fresh basil leaves, in slivers
1 carrot, sliced into thinnish 'coins' or ovals
1 c frozen peas
1/2 c green bell pepper, chopped medium-small
1 teaspoon of chili powder*, or to taste
1 tablespoon soy sauce
2 teaspoons of peanut oil
*note that this is not the same chili powder we use in the US to make the soup, chili, but rather a ground hot pepper flake. I suspect you can also substitute cayenne here.
Finely chop the onion and fry it in the peanut oil until soft then add the garlic and cook for another couple of minutes. Stir in the peanut butter and chili powder. Then add the coconut milk and continue to stir for about five minutes.
Finally, stir in the soy sauce and take off the heat. You will want to taste it at this point and maybe add more soy sauce.
For seitan satay, the original author's notes: I always make satay with this by slicing baked seitan into long strips about half an inch wide and placing in a lightly greased oven proof dish. Pour over the peanut sauce and heat through in the oven for 5-10 mins.
My note: I will be using soy curls, marinated first in vegetable broth with a touch of soy sauce, then sauteed in olive oil, until it starts to get a bit crusty. From there I will add in carrots, bell pepper, and (lastly, just to heat through) frozen peas and the slivered basil - and serving over basmati rice, garnished with a few more basil slivers and (if you have it) a sprinkle of chopped, roasted peanuts. Serve with a size of steamed broccoli or sauteed bok choi.
3 1/2 T crunchy peanut butter (if all you have is creamy, this is fine too)
2 L cloves of garlic, finely chopped
1 can (8 oz) of light coconut milk
half L onion, chopped roughly
5 or 6 fresh basil leaves, in slivers
1 carrot, sliced into thinnish 'coins' or ovals
1 c frozen peas
1/2 c green bell pepper, chopped medium-small
1 teaspoon of chili powder*, or to taste
1 tablespoon soy sauce
2 teaspoons of peanut oil
*note that this is not the same chili powder we use in the US to make the soup, chili, but rather a ground hot pepper flake. I suspect you can also substitute cayenne here.
Finely chop the onion and fry it in the peanut oil until soft then add the garlic and cook for another couple of minutes. Stir in the peanut butter and chili powder. Then add the coconut milk and continue to stir for about five minutes.
Finally, stir in the soy sauce and take off the heat. You will want to taste it at this point and maybe add more soy sauce.
For seitan satay, the original author's notes: I always make satay with this by slicing baked seitan into long strips about half an inch wide and placing in a lightly greased oven proof dish. Pour over the peanut sauce and heat through in the oven for 5-10 mins.
My note: I will be using soy curls, marinated first in vegetable broth with a touch of soy sauce, then sauteed in olive oil, until it starts to get a bit crusty. From there I will add in carrots, bell pepper, and (lastly, just to heat through) frozen peas and the slivered basil - and serving over basmati rice, garnished with a few more basil slivers and (if you have it) a sprinkle of chopped, roasted peanuts. Serve with a size of steamed broccoli or sauteed bok choi.
Saturday, July 12, 2008
Sweet chili lime tofu with collards and quinoa
Wow - this one's truly a keeper! I haven't made any changes yet so I will just post the link to the recipe on Vegan YumYum's lovely blog. I love the complementary tastes and textures, especially the tofu with its amazing glaze (and I can't help but think this would be adaptable). The technique used for the tofu was new to me - no added fat! This is something I'll do for other tofu recipes as well.
Monday, July 7, 2008
Strawberry pie/food of the FSM
a la incredible Kittee, from the blog Cake Maker to the Stars
Strawberry Pie
What You Need:
* A pre baked and cooled pie crust
* 1/4-1/3 tub Tofutti Better Than Cream Cheese
* Approximately 1 1/2 quarts of fresh strawberries (enough to fill an entire pie plate, plus an extra cup to mash), washed and with the hulls cut off. Cut the tops as straight as you can so the strawberries stand up easily in your pie plate.
* 1 cup unbleached granulated sugar
* 3 tablespoons cornstarch
* 1/2 cup water
What You Do:
1. Mash up enough strawberries to make one cup. Mash them really well, or throw them in your food processor and pulse them a bit, go slow so you don't end up with soup. I used an immersion blender and went well.
2. In a medium saucepan, blend together the sugar and cornstarch. Stir in the water and mashed berries.
3. Over medium high heat, cook stirring all the while until the mixture thickens and comes to a boil. Reduce heat so you don't get splattered and keep stirring for one minute. Remove from heat and cool.
4. While the jam you made cools, stir the cream cheeze until soft, and spread it onto the bottom of the cooled pie crust.
5. Top the Tofutti with your strawberries, pointy side up. I started in the middle and worked my away around in circles. You will want to place them along the edges too. I found that putting the tallest in the center is best, because the jam is deepest there. You might have to rearrange them a bit to get it to look the way you want, but don't worry about making it look perfect since the jam covers up a lot and fills in any gaps (especially on the sides).
6. Pour the cooled jam evenly over the whole thing and refrigerate several hours until set.
Strawberry Pie
What You Need:
* A pre baked and cooled pie crust
* 1/4-1/3 tub Tofutti Better Than Cream Cheese
* Approximately 1 1/2 quarts of fresh strawberries (enough to fill an entire pie plate, plus an extra cup to mash), washed and with the hulls cut off. Cut the tops as straight as you can so the strawberries stand up easily in your pie plate.
* 1 cup unbleached granulated sugar
* 3 tablespoons cornstarch
* 1/2 cup water
What You Do:
1. Mash up enough strawberries to make one cup. Mash them really well, or throw them in your food processor and pulse them a bit, go slow so you don't end up with soup. I used an immersion blender and went well.
2. In a medium saucepan, blend together the sugar and cornstarch. Stir in the water and mashed berries.
3. Over medium high heat, cook stirring all the while until the mixture thickens and comes to a boil. Reduce heat so you don't get splattered and keep stirring for one minute. Remove from heat and cool.
4. While the jam you made cools, stir the cream cheeze until soft, and spread it onto the bottom of the cooled pie crust.
5. Top the Tofutti with your strawberries, pointy side up. I started in the middle and worked my away around in circles. You will want to place them along the edges too. I found that putting the tallest in the center is best, because the jam is deepest there. You might have to rearrange them a bit to get it to look the way you want, but don't worry about making it look perfect since the jam covers up a lot and fills in any gaps (especially on the sides).
6. Pour the cooled jam evenly over the whole thing and refrigerate several hours until set.
Naan with variations
Copied from W4E, and amended to be vegan.
Yield: 6-8 portions
2 t yeast, active dry
3 T soy milk, heated to between 110-115°
1 T sugar
4 c all-purpose flour
1/2 c soy milk, heated to between 110-115°
1/2 c soy yogurt
1 egg replacer (use flax or ener-g for this)
1 T vegetable oil
1/2 salt
1. Mix yeast, milk and sugar in a large mixing bowl. Cover and let rest 5-10 minutes to activate yeast.
2. Add flour to yeast. Make a well in the center of the flour. Beat milk, yogurt and egg replacer together well. Add to center of flour, along with oil and salt.
3. If using a mixer, beat with dough hook about 10 minutes till smooth. To mix by hand, bring ingredients together with a fork and then knead till smooth, about 10 minutes. Form a ball and place in a lightly oiled bowl. Cover with plastic wrap and rest in a warm place until doubled in size, 1-2 hours.
4. Punch dough down with your fist and knead lightly. Cut into 8-10 equal portions and roll into balls. Cover and let rise until doubled again in a warm spot.
5. Preheat oven with a baking sheet inside to 475-500°
6. Roll dough into oblong circles. Brush with water, oil, or margarine and sprinkle with a garnish. Roll the garnish into the dough.
7. Bake in batches on preheated baking sheet for about 5 minutes till golden brown.
VARIATIONS
* Possible garnishes: mustard seeds, cumin seeds, kalonji (onion seeds), fennel seeds, coarse salt, chopped cilantro, sauteed garlic.
* To Make Stuffed Naan: Roll the dough balls into a circle, place 1 Tbsp of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.
* Onion Kulcha: Saute some minced onion with cumin seed, garam masala and chopped cilantro. Stuff the naan, roll out and garnish with some more chopped cilantro.
* Other possible stuffings: chopped mint, minced jalapenos, shredded coconut.
* Naan is often made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 tsp of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.
Yield: 6-8 portions
2 t yeast, active dry
3 T soy milk, heated to between 110-115°
1 T sugar
4 c all-purpose flour
1/2 c soy milk, heated to between 110-115°
1/2 c soy yogurt
1 egg replacer (use flax or ener-g for this)
1 T vegetable oil
1/2 salt
1. Mix yeast, milk and sugar in a large mixing bowl. Cover and let rest 5-10 minutes to activate yeast.
2. Add flour to yeast. Make a well in the center of the flour. Beat milk, yogurt and egg replacer together well. Add to center of flour, along with oil and salt.
3. If using a mixer, beat with dough hook about 10 minutes till smooth. To mix by hand, bring ingredients together with a fork and then knead till smooth, about 10 minutes. Form a ball and place in a lightly oiled bowl. Cover with plastic wrap and rest in a warm place until doubled in size, 1-2 hours.
4. Punch dough down with your fist and knead lightly. Cut into 8-10 equal portions and roll into balls. Cover and let rise until doubled again in a warm spot.
5. Preheat oven with a baking sheet inside to 475-500°
6. Roll dough into oblong circles. Brush with water, oil, or margarine and sprinkle with a garnish. Roll the garnish into the dough.
7. Bake in batches on preheated baking sheet for about 5 minutes till golden brown.
VARIATIONS
* Possible garnishes: mustard seeds, cumin seeds, kalonji (onion seeds), fennel seeds, coarse salt, chopped cilantro, sauteed garlic.
* To Make Stuffed Naan: Roll the dough balls into a circle, place 1 Tbsp of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.
* Onion Kulcha: Saute some minced onion with cumin seed, garam masala and chopped cilantro. Stuff the naan, roll out and garnish with some more chopped cilantro.
* Other possible stuffings: chopped mint, minced jalapenos, shredded coconut.
* Naan is often made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 tsp of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.
Aloo Paratha
Recipe and directions are from Manjula's Kitchen - she has a whole collection of the most wonderful videos, too!
(for 6 parathas)
1-cup white whole wheat flour
1/2 cup water
Pinch of salt
Canola oil
POTATO (ALOO) FILLING
1-1/2 cup mashed potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seed
1 teaspoon chopped green pepper
2 tablespoon chopped cilantro
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder (optional)
Also needed
1/4 cup whole-wheat flour for rolling
Oil to cook
Method
Dough
1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.
Making paratha
1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don't get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.
Variations
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.
Serving Suggestions
1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
(for 6 parathas)
1-cup white whole wheat flour
1/2 cup water
Pinch of salt
Canola oil
POTATO (ALOO) FILLING
1-1/2 cup mashed potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seed
1 teaspoon chopped green pepper
2 tablespoon chopped cilantro
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder (optional)
Also needed
1/4 cup whole-wheat flour for rolling
Oil to cook
Method
Dough
1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.
Making paratha
1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don't get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.
Variations
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.
Serving Suggestions
1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
Sweet potato salad
Copied from The Slow Cook, an omni blog with some interesting and delicious recipes.
Or, you can treat sweet potatoes as a salad ingredient, as in this recipe. For 10 servings, peel 3 pounds of sweet potatoes. Cut the potatoes into 1-inch cubes, toss with extra-virgin olive oil, salt and pepper and spread on one or two baking sheets. Bake in a 350-degree oven until just tender (I poke them with a metal trussing skewer to test for doneness).
While the sweet potatoes are baking, prepare the dressing. Whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons maple syrup, 2 tablespoons orange juice, 2 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons grated fresh ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. Set aside.
When the sweet potatoes are cooked through, remove from the oven to cool. Meanwhile, toast 1/2 cup coarsely chopped pecans. In a large bowl, toss together the sweet potatoes, the toasted pecans, 1/2 cup chopped scallions, 1/2 cup chopped parsley, 1/4 cup golden raisins and 1/4 cup dark raisins. Stir in enough dressing to coat lightly.
The salad can be made ahead and refrigerated. Serve at room temp.
Or, you can treat sweet potatoes as a salad ingredient, as in this recipe. For 10 servings, peel 3 pounds of sweet potatoes. Cut the potatoes into 1-inch cubes, toss with extra-virgin olive oil, salt and pepper and spread on one or two baking sheets. Bake in a 350-degree oven until just tender (I poke them with a metal trussing skewer to test for doneness).
While the sweet potatoes are baking, prepare the dressing. Whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons maple syrup, 2 tablespoons orange juice, 2 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons grated fresh ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. Set aside.
When the sweet potatoes are cooked through, remove from the oven to cool. Meanwhile, toast 1/2 cup coarsely chopped pecans. In a large bowl, toss together the sweet potatoes, the toasted pecans, 1/2 cup chopped scallions, 1/2 cup chopped parsley, 1/4 cup golden raisins and 1/4 cup dark raisins. Stir in enough dressing to coat lightly.
The salad can be made ahead and refrigerated. Serve at room temp.
Sunday, July 6, 2008
tortellini with 5-minute sauce
At this point, this is just a fantasy meal. But hey, it's got to start somewhere, right? I'm on the heels of a very frustrating soup-making experience (more about that in a minute) and need something truly delicious to cheer me up.
I found a yummy-sounding 5-minute tomato sauce - simple, pure, and I have all the ingredients on hand. I mean, look at it! If you have any love at all for tomato sauce, it's a must-try. Perfect for topping a simple tortellini (once I make it - I have to do some recipe-hunting, first). I am not satisfied with what I've seen of whole wheat pastas - too thick, too crumbly. Here, I'm a traditionalist: al dente, beautiful smooth semolina-based pasta. And then there's the filling. I'll keep working on this. I'm thinking about: the vegan tofu ricotta I've seen, with basil; the small tin of mushroom Tartex I'd ordered from Food Fight along with other stuff, and haven't opened yet; other ideas (spinach with mushroom).
So, back to my previously mentioned soup dilemma. We had a (very) large bundle of collards that were getting long in the tooth, and thought - hey, soup! So I carmelized several onions, adding in lots of garlic for the last few minutes, and slow-roasted up a bunch of veggies in order to get that wonderful sweetness that only comes that way - carrot, rutabaga, 2 different sorts of squash. Chopped up half the huge batch of collards, and threw it all in my big dutch oven, where I'd just done a large batch of veggie broth, heavy on the leeks.. Added in bay leaves. Simmer simmer simmer simmer (about 2 hours); blend with stick blender. Add Bragg's, tahini (about 1/4 c), hot pepper flakes, hot pepper sauce, several tablespoons of brown sugar. It is bitter. The topnotes are delicious, but there is an overwhelming bitter taste and I know it's from the collards. Damn it. Hopefully I can rescue it - there's a lot of it! Pretty frustrating experience. I have learned from it, though - a) old collards can be bitter, and b) old collards, in particular, have a very assertive taste, best used in small amounts as part of something like a soup. I think it would've been a lot better if I'd added 1/3 as much as I did.
I found a yummy-sounding 5-minute tomato sauce - simple, pure, and I have all the ingredients on hand. I mean, look at it! If you have any love at all for tomato sauce, it's a must-try. Perfect for topping a simple tortellini (once I make it - I have to do some recipe-hunting, first). I am not satisfied with what I've seen of whole wheat pastas - too thick, too crumbly. Here, I'm a traditionalist: al dente, beautiful smooth semolina-based pasta. And then there's the filling. I'll keep working on this. I'm thinking about: the vegan tofu ricotta I've seen, with basil; the small tin of mushroom Tartex I'd ordered from Food Fight along with other stuff, and haven't opened yet; other ideas (spinach with mushroom).
So, back to my previously mentioned soup dilemma. We had a (very) large bundle of collards that were getting long in the tooth, and thought - hey, soup! So I carmelized several onions, adding in lots of garlic for the last few minutes, and slow-roasted up a bunch of veggies in order to get that wonderful sweetness that only comes that way - carrot, rutabaga, 2 different sorts of squash. Chopped up half the huge batch of collards, and threw it all in my big dutch oven, where I'd just done a large batch of veggie broth, heavy on the leeks.. Added in bay leaves. Simmer simmer simmer simmer (about 2 hours); blend with stick blender. Add Bragg's, tahini (about 1/4 c), hot pepper flakes, hot pepper sauce, several tablespoons of brown sugar. It is bitter. The topnotes are delicious, but there is an overwhelming bitter taste and I know it's from the collards. Damn it. Hopefully I can rescue it - there's a lot of it! Pretty frustrating experience. I have learned from it, though - a) old collards can be bitter, and b) old collards, in particular, have a very assertive taste, best used in small amounts as part of something like a soup. I think it would've been a lot better if I'd added 1/3 as much as I did.
Friday, July 4, 2008
Coconut tofu with curry dipping sauce, basmati rice & fresh peas
After seeing the delectable-looking coconut tofu on the Postpunk forum by the inimitable Tofu666, I just had to try this! So I stuck it in my recipe sidebar (under recipes to try) and every so often would look at it, think 'hmm...' and then go make something else. It's not low-cal, mind you. Finally I had a what-the-hell moment or two and proceeded to follow his recipe to the letter. Oh my my my - this is not something you want every day, but when you do make it, you'll savor every crunchy, flavorful bite. This would be lovely as 'grazing' food, especially with the wonderful curry sauce (no wrong curry, in my lexicon!)
From the original source:
1 block of extra firm tofu cut into 32 pieces
1 tbs. tamari
Marinate the tofu strips in tamari for 15 minutes.
Then we used the three pan method.
Pan one:
3/4 cup of all-purpose flour
2 tsp. smoked paprika
2 tsp. black pepper
mix all the ingredients together
Pan two:
1 tbs cornstarch
2 tbs. water,
1/8 tsp. green curry paste
mix together until a slurry forms
Pan three:
1 cup of unsweetened coconut flakes (my note: all I could find was sweetened, and it still worked - I've since gotten some unsweetened to have on hand)
Roll the tofu in the seasoned flour, then the cornstarch slurry, finally in the coconut flakes. Be sure to press down a bit on the coconut to make sure it coats the tofu completely.
Deep-fry the tofu in peanut oil @ 385F for 4-5 minutes until golden brown. (my note: I do not deep fry, but this was a sort of shallow fry, about 1/2" of the oil. It still works.)
Green Curry Dipping Sauce
1/2 cup of coconut milk
2 tsp. of curry paste (or to taste)
1/2 tsp palm sugar
1 tsp. tamari
Combine all the ingredients in a small sauce pan and heat.
We have been very much enjoying fresh peas and beans from our local farmer's market - boiled til crisp-tender, then tossed with carmelized onion, a bit of margarine, and cracked pepper.
From the original source:
1 block of extra firm tofu cut into 32 pieces
1 tbs. tamari
Marinate the tofu strips in tamari for 15 minutes.
Then we used the three pan method.
Pan one:
3/4 cup of all-purpose flour
2 tsp. smoked paprika
2 tsp. black pepper
mix all the ingredients together
Pan two:
1 tbs cornstarch
2 tbs. water,
1/8 tsp. green curry paste
mix together until a slurry forms
Pan three:
1 cup of unsweetened coconut flakes (my note: all I could find was sweetened, and it still worked - I've since gotten some unsweetened to have on hand)
Roll the tofu in the seasoned flour, then the cornstarch slurry, finally in the coconut flakes. Be sure to press down a bit on the coconut to make sure it coats the tofu completely.
Deep-fry the tofu in peanut oil @ 385F for 4-5 minutes until golden brown. (my note: I do not deep fry, but this was a sort of shallow fry, about 1/2" of the oil. It still works.)
Green Curry Dipping Sauce
1/2 cup of coconut milk
2 tsp. of curry paste (or to taste)
1/2 tsp palm sugar
1 tsp. tamari
Combine all the ingredients in a small sauce pan and heat.
We have been very much enjoying fresh peas and beans from our local farmer's market - boiled til crisp-tender, then tossed with carmelized onion, a bit of margarine, and cracked pepper.
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