I never recorded this here, but Mike and I joined SparkFeople.com a few weeks back. We both have weight to lose, and want very much to continue to enjoy our life together. We just got married, too! Anyway - here's another change in our nutrition, and we both want to continue to enjoy our food, as we both love to cook.
Here's one great recipe from Epicurious.com, originally a recipe by Deborah Madison. We thought the combination was terrific - the best nut sauce we've had and that's saying something. However, we've amended it to cut both fat and salt, so I'm posting it here:
Tofu Triangles:
* 1 carton firm tofu, drained
* 2 scallions including the greens, thinly sliced on the diagonal
* 1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
* 3 Tbs soy sauce, or tamari, or Bragg's Liquid Aminos (which is what we used - it's lower in salt)
* 1/4 cup sesame paste, peanut butter, or cashew butter (we used almond butter)
* 2 tablespoons rice wine vinegar
* 2 tablespoons white or light brown sugar
* 1/2 teaspoon red pepper flakes or chili oil
* 2 scallions, finely chopped
* 1/3 cup water or stock (we used water)
1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
2. Dry-fry tofu in a cast-iron skillet (or do what we do and use a George Foreman grill!) The link here is to an excellent dish we've greatly enjoyed before - scroll down to see a good description of the dry-frying process.
3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.
Showing posts with label top favorites. Show all posts
Showing posts with label top favorites. Show all posts
Tuesday, June 22, 2010
Sunday, June 13, 2010
Roasted Parsnip Soup with Fresh Herb and Caper Chimichurri
DELICIOUS! We both decided this recipe belongs in our top favorite soups. Thank you, Veggie Belly, for posting it! I'm posting it here because I made a few changes.
Roasted Parsnip Soup
serves about 4
2 parsnips chopped, about 2 cups
2 celery ribs roughly chopped
1 leek stalk cleaned and roughly chopped
1 bay leaf
3 cloves Garlic, chopped
2 tbsp fresh oregano leaves
3 tbsp fresh chives
1 tbsp fresh thyme
1 tsp chili pepper flakes
1/2 tsp Turmeric for color, optional
2 cups vegetable broth
2 cups soy milk
1 tsp Olive oil & olive oil cooking spray for roasting parsnips
Preheat oven to 400F
Scrub the parsnips clean. Chop off the ends. Chop the parsnips into cubes. Spray with olive oil and mix to coat, then place on a baking sheet and roast in the oven till the parsnips are golden.
While the parsnips are roasting, heat a large, deep pot with 1 teaspoon of olive oil. Add the chopped celery, leeks, garlic and bay leaf. Cook on medium-high heat till the celery has softened a little – about 3 minutes. Now add the minced herbs and crushed chili pepper, and cook another minute. Add the turmeric, and vegetable stock. Bring to a boil. Then lower heat and simmer for 5-7 minutes. Fish out the bay leaf and discard it.
Add the roasted parsnips and milk to the stock. Place in a blender and puree into a soup – as smooth or chunky as you like.
Return the soup to the pot, and warm through before serving.
Fresh herb and Caper Chimichurri
makes about 1/4 cup
1 cup fresh Parsley leaves roughly chopped
2 tbsp fresh Oregano
Capers – 1 1/2 tbsp plus 1 tbsp of the brine (or use pitted green or kalamata olives instead)
1 tbsp olive oil
2 tbsp water
1 garlic clove
Place all ingredients in a food processor and blend into a coarse paste.
To serve, top your soup with ~Tsp of chimichurri
Roasted Parsnip Soup
serves about 4
2 parsnips chopped, about 2 cups
2 celery ribs roughly chopped
1 leek stalk cleaned and roughly chopped
1 bay leaf
3 cloves Garlic, chopped
2 tbsp fresh oregano leaves
3 tbsp fresh chives
1 tbsp fresh thyme
1 tsp chili pepper flakes
1/2 tsp Turmeric for color, optional
2 cups vegetable broth
2 cups soy milk
1 tsp Olive oil & olive oil cooking spray for roasting parsnips
Preheat oven to 400F
Scrub the parsnips clean. Chop off the ends. Chop the parsnips into cubes. Spray with olive oil and mix to coat, then place on a baking sheet and roast in the oven till the parsnips are golden.
While the parsnips are roasting, heat a large, deep pot with 1 teaspoon of olive oil. Add the chopped celery, leeks, garlic and bay leaf. Cook on medium-high heat till the celery has softened a little – about 3 minutes. Now add the minced herbs and crushed chili pepper, and cook another minute. Add the turmeric, and vegetable stock. Bring to a boil. Then lower heat and simmer for 5-7 minutes. Fish out the bay leaf and discard it.
Add the roasted parsnips and milk to the stock. Place in a blender and puree into a soup – as smooth or chunky as you like.
Return the soup to the pot, and warm through before serving.
Fresh herb and Caper Chimichurri
makes about 1/4 cup
1 cup fresh Parsley leaves roughly chopped
2 tbsp fresh Oregano
Capers – 1 1/2 tbsp plus 1 tbsp of the brine (or use pitted green or kalamata olives instead)
1 tbsp olive oil
2 tbsp water
1 garlic clove
Place all ingredients in a food processor and blend into a coarse paste.
To serve, top your soup with ~Tsp of chimichurri
Thursday, May 20, 2010
Chickpea pot pie with a chickpea flour crust
This was definitely one of the tastiest non-Indian dinners we've had lately! We got the potpie recipe off one site and the crust recipe from another.
Pot pie I found we needed to add in 2 more tablespoons of besan flour & 1 of cornstarch. We also substituted one medium-sized potato for the noodles. This has the BEST gravy!
Crust 1 1/2 times this recipe made enough dough for 7 individual pot pies - and we now have 5 of them in the freezer for later. I love doing that for busy or lazy times.
We found this completely filling but I do think a green salad or other green leafy side would add to it.
Pot pie I found we needed to add in 2 more tablespoons of besan flour & 1 of cornstarch. We also substituted one medium-sized potato for the noodles. This has the BEST gravy!
Crust 1 1/2 times this recipe made enough dough for 7 individual pot pies - and we now have 5 of them in the freezer for later. I love doing that for busy or lazy times.
We found this completely filling but I do think a green salad or other green leafy side would add to it.
Sunday, February 28, 2010
Bhindi Masala
We went out for Mike's birthday last week to Kokila, a very good Indian restaurant specializing in Southern cuisine, and while I loved my dishes, his bhindi masala was just superb. Hopefully this one comes close!
Followup: Oh yeah. This was GREAT! I've never liked okra, but this rocked!
Copied with slight variations from this wonderful blog
1 lb bhindi (okra)
1 medium yellow onion
1-2 ripe tomatoes, (1 is enough if it is large)
2-3 T oil
1/8th tsp black mustard seeds
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
¼ tsp ground black pepper
1/2 tsp amchoor (dried raw mango powder)
1/2 tsp garam masala
1/2 tsp sugar
1 tsp salt, or to taste
2 T chopped cilantro, optional
Clean okra with a damp towel, and after it is completely dry, slice into thin rounds, discarding the ends. Slice the onion thinly and dice the tomato finely.
In a large wok, heat the oil, and add mustard seeds. When they start to pop, add cumin and fennel seeds, followed by onion, and saute for a minute. Add turmeric and okra and saute till it starts to change color slightly. Let it cook for a few minutes, then add the tomatoes and chili powder, and continue to stir-fry on medium-low heat until everything is cooked together, which takes 5-10 minutes depending on the okra. At the end, add salt, and the remaining spices, and keep cooking for a few more minutes on low heat, stirring if required. Add cilantro.
Followup: Oh yeah. This was GREAT! I've never liked okra, but this rocked!
Copied with slight variations from this wonderful blog
1 lb bhindi (okra)
1 medium yellow onion
1-2 ripe tomatoes, (1 is enough if it is large)
2-3 T oil
1/8th tsp black mustard seeds
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
¼ tsp ground black pepper
1/2 tsp amchoor (dried raw mango powder)
1/2 tsp garam masala
1/2 tsp sugar
1 tsp salt, or to taste
2 T chopped cilantro, optional
Clean okra with a damp towel, and after it is completely dry, slice into thin rounds, discarding the ends. Slice the onion thinly and dice the tomato finely.
In a large wok, heat the oil, and add mustard seeds. When they start to pop, add cumin and fennel seeds, followed by onion, and saute for a minute. Add turmeric and okra and saute till it starts to change color slightly. Let it cook for a few minutes, then add the tomatoes and chili powder, and continue to stir-fry on medium-low heat until everything is cooked together, which takes 5-10 minutes depending on the okra. At the end, add salt, and the remaining spices, and keep cooking for a few more minutes on low heat, stirring if required. Add cilantro.
Sunday, August 9, 2009
Spicy cashew tomato soup
This is a real keeper - creamy, garlicky, with a memory of heat - perfect with the spinach rolls I made (too bad the rolls themselves weren't all that great). But we'll definitely be making this easy soup often. I found it here, and have added my few adjustments in italics.
Soup
1½ cups cashews, soaked in water for at least a few hours to aid processing
3 cups water or vegetable broth, to increase the vitamin quotient
1 can (28 ounces) whole peeled tomatoes or stewed tomatoes
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. coriander seed
1 serrano chile next time I'll try a couple of chipotles in adobo for variation - I usually have those around, though the serrano was very good, too.
1 Tbsp. olive oil
1 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
~ Juice of ½ lime or lemon I used 1 whole lime plus its zest
¼ tsp. salt
Optional seasonings and garnishes
~ Pinch or two of cayenne pepper
~ Curry powder
½ tsp. dried basil
½ tsp. dill I added a healthy Tb of this AND a pinch of curry powder - but I did so earlier
~ Chopped cilantro or Italian parsley leaves, for serving I skipped this
Steps
1. In a large bowl using an immersion blender, blend the cashews with the water. Blend or chop the whole tomatoes with their juices.
2. Grind the cumin, fennel, and coriander in a mortar and pestle or clean propeller grinder.
3. Mince the chile, being careful not to touch your eyes, mouth, or skin while doing so. (Use plastic or rubber gloves if you have them.) Discard the seeds inside the chile if you want less heat. Wash hands thoroughly when done. actually I put this in my food processor, then after it got pretty well pulverized, added onion. I realized too late that the pepper gets added to the soup later, but it worked really well anyway. I wanted to be sure the serrano got really well chopped up, because last time I used it, Mike and I both got little flame-bites un-uniformly through whatever dish I'd made. for some reason the serrano is harder to tolerate for me than other pepppers (like ghost chilies - we both love the heat!
4. In a stockpot, heat the oil and sauté the onion for a few minutes, then add the celery and continue cooking. When the celery has softened, add the garlic, chile, and spices. Cook another minute or two before adding the tomatoes and cashews. Simmer for 10 to 15 minutes, being careful not to burn the cashews on the bottom of the pot.
5. Add the lime or lemon juice along with the salt. Adjust the flavor, if desired, using some of the optional seasonings and garnishes. Serve with cilantro or parsley, if you wish.
Soup
1½ cups cashews, soaked in water for at least a few hours to aid processing
3 cups water or vegetable broth, to increase the vitamin quotient
1 can (28 ounces) whole peeled tomatoes or stewed tomatoes
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. coriander seed
1 serrano chile next time I'll try a couple of chipotles in adobo for variation - I usually have those around, though the serrano was very good, too.
1 Tbsp. olive oil
1 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
~ Juice of ½ lime or lemon I used 1 whole lime plus its zest
¼ tsp. salt
Optional seasonings and garnishes
~ Pinch or two of cayenne pepper
~ Curry powder
½ tsp. dried basil
½ tsp. dill I added a healthy Tb of this AND a pinch of curry powder - but I did so earlier
~ Chopped cilantro or Italian parsley leaves, for serving I skipped this
Steps
1. In a large bowl using an immersion blender, blend the cashews with the water. Blend or chop the whole tomatoes with their juices.
2. Grind the cumin, fennel, and coriander in a mortar and pestle or clean propeller grinder.
3. Mince the chile, being careful not to touch your eyes, mouth, or skin while doing so. (Use plastic or rubber gloves if you have them.) Discard the seeds inside the chile if you want less heat. Wash hands thoroughly when done. actually I put this in my food processor, then after it got pretty well pulverized, added onion. I realized too late that the pepper gets added to the soup later, but it worked really well anyway. I wanted to be sure the serrano got really well chopped up, because last time I used it, Mike and I both got little flame-bites un-uniformly through whatever dish I'd made. for some reason the serrano is harder to tolerate for me than other pepppers (like ghost chilies - we both love the heat!
4. In a stockpot, heat the oil and sauté the onion for a few minutes, then add the celery and continue cooking. When the celery has softened, add the garlic, chile, and spices. Cook another minute or two before adding the tomatoes and cashews. Simmer for 10 to 15 minutes, being careful not to burn the cashews on the bottom of the pot.
5. Add the lime or lemon juice along with the salt. Adjust the flavor, if desired, using some of the optional seasonings and garnishes. Serve with cilantro or parsley, if you wish.
Saturday, July 18, 2009
Roasted green beans
These were really great, and so easy! We'd gotten about 1/2 lb. of fresh green beans at the local farmer's market and really wanted to use them. I trimmed the ends,then sprayed them with olive oil, sprinkled with a touch of sea salt - and then roasted them at 400F for about 15 minutes, in one layer, stirring them about a bit. What you want is some browned bits, but not too much.
Chana Masala: Amendations
Chola Chana Masala
Ingredients:
Roast the dry spices briefly in the pan before heating the oil and set aside for later:
1/2 tsp garam masala
6 pieces clove
1 piece cinnamon
5-6 pepper corns
1 tsp cumin
1 tsp coriander seeds
Main dish:
* 3 tablespoons oil
* Pinch of asafetida (Hing)Increase slightly
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)--if using tomato, try two
* 1 tablespoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon anchur powder
* 1 tbs garam masala
* 2 tsp coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon black salt
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 1 teaspoon chopped cilantro (Green coriander)
* 2 teaspoons lemon juice
* Thinly sliced tomatoes for garnish
Method:
1. Drain the water out of the can of chickpeas and wash the chickpeas well. Set aside
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away the oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chili powder, anchur powder, garam masala, black salt and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the dry roasted spice mix, 2 teaspoons lemon juice, and cilantro. Let it cook for another minute (simmer on lowest setting, for 15 minutes if time is available to allow flavors to mature.
11. Garnish with thin tomato slices,and/or fresh cilantro.
Ingredients:
Roast the dry spices briefly in the pan before heating the oil and set aside for later:
1/2 tsp garam masala
6 pieces clove
1 piece cinnamon
5-6 pepper corns
1 tsp cumin
1 tsp coriander seeds
Main dish:
* 3 tablespoons oil
* Pinch of asafetida (Hing)Increase slightly
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)--if using tomato, try two
* 1 tablespoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon anchur powder
* 1 tbs garam masala
* 2 tsp coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon black salt
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 1 teaspoon chopped cilantro (Green coriander)
* 2 teaspoons lemon juice
* Thinly sliced tomatoes for garnish
Method:
1. Drain the water out of the can of chickpeas and wash the chickpeas well. Set aside
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away the oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chili powder, anchur powder, garam masala, black salt and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the dry roasted spice mix, 2 teaspoons lemon juice, and cilantro. Let it cook for another minute (simmer on lowest setting, for 15 minutes if time is available to allow flavors to mature.
11. Garnish with thin tomato slices,and/or fresh cilantro.
Wednesday, June 24, 2009
Spicy tomato rice - a new favorite!
Sia, at Passionate about Life 'n Spice posted this lovely recipe, which we both enjoyed SO much! Since there are after all only 2 of us, it has lasted a good few days. We added a whole can of black beans & one of stewed tomato, after the first 2, to boost the protein and just because - delicious!
Monday, January 5, 2009
Chana masala
This wonderful dish is copied from the incomparable Manjula, who has a video on her site, if you need reinforcement! I can't recommend her videos enough. I have added my notes in italics.
Serves 2 to 4.
Chola Chana Masala
Ingredients:
* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 3 tablespoons oil
* Pinch of asafetida (Hing)
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)
* 1 teaspoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 teaspoon chopped cilantro (Green coriander)
* Thinly sliced tomatoes for garnish
Method:
1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.
Serves 2 to 4.
Chola Chana Masala
Ingredients:
* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
* 3 tablespoons oil
* Pinch of asafetida (Hing)
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)
* 1 teaspoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 teaspoon chopped cilantro (Green coriander)
* Thinly sliced tomatoes for garnish
Method:
1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.
Wednesday, December 31, 2008
Brussels sprouts in gravy
What a delicious dish we had! I had found this recipe on a very good Indian cooking blog, and saved it as a favorite; tonight we finally made it, with some amendations I'll detail.
Note that the measurements here are double what the original recipe calls for.
Ingredients:
* Brussels sprouts: a whole small bag of sprouts, which I think was about 2 cups
* Yellow Onion: 2 finely chopped
* Tomatoes: 4, or 1 large (28 oz.) can of crushed tomatoes, plus a smaller can (15 oz.) of diced tomatoes
* Cashews: 2 tbsps
* 5 dried Thai (bird) chillies rather or 2 large red chillies, finely minced. You may wish to adjust to your own tastes - we love heat!
* Cardamom: 4 crushed
* Cloves: 4
* Bay leaf: 2
* Fennel seeds: 2 tsps
* Ginger garlic paste: 2 tsps. We used equal amounts of minced garlic and ginger.
* Garam Masala: 3-4 tsps
* Salt as required it definitely did need some, but we added afterward
* Sugar: 1 tsp
* Coriander (cilantro) leaves for garnishing
this sauce would be fantastic with greens or chickpeas (or both!), or with dry-fried tofu and some fresh spinach thrown in.
Directions
1. Wash the Brussels sprouts in running water and slit open the bulb ends like "X". This helps in steaming the bulbs evenly. Steam the Brussels sprouts for about 7 minutes in a idli cooker until half done or in the microwave for about 5 minutes - depending on the size and amount of sprouts.
2. Meanwhile, puree tomatoes, red chillies and cashew in a blender. If you are using canned tomatoes, skip the pureeing step, and just blend the Thai bird chillies or red chillies and the cashews until they're nice and smooth - throwing in some of the crushed tomato from the can to help.
3. Heat oil in a pan, then add bay leaf, cardamom, cloves, Fennel seeds and onions. Fry for about 3 minutes over medium heat and then add Ginger garlic paste and continue to cook, until the onion is light brown.
4. Now add the tomato puree, garam masala, sugar and salt and cook until raw smell goes off this took about 10 minutes for us.
5. Add the brussels sprouts and cook until the oil separates.
6. Garnish with coriander leaves and serve hot with your choice of bread or rice. We chose to serve it with quinoa, which was just wonderful with it! After some relatively rich fare over Christmas, I think we are both ready for some light and healthy meals.
Note that the measurements here are double what the original recipe calls for.
Ingredients:
* Brussels sprouts: a whole small bag of sprouts, which I think was about 2 cups
* Yellow Onion: 2 finely chopped
* Tomatoes: 4, or 1 large (28 oz.) can of crushed tomatoes, plus a smaller can (15 oz.) of diced tomatoes
* Cashews: 2 tbsps
* 5 dried Thai (bird) chillies rather or 2 large red chillies, finely minced. You may wish to adjust to your own tastes - we love heat!
* Cardamom: 4 crushed
* Cloves: 4
* Bay leaf: 2
* Fennel seeds: 2 tsps
* Ginger garlic paste: 2 tsps. We used equal amounts of minced garlic and ginger.
* Garam Masala: 3-4 tsps
* Salt as required it definitely did need some, but we added afterward
* Sugar: 1 tsp
* Coriander (cilantro) leaves for garnishing
this sauce would be fantastic with greens or chickpeas (or both!), or with dry-fried tofu and some fresh spinach thrown in.
Directions
1. Wash the Brussels sprouts in running water and slit open the bulb ends like "X". This helps in steaming the bulbs evenly. Steam the Brussels sprouts for about 7 minutes in a idli cooker until half done or in the microwave for about 5 minutes - depending on the size and amount of sprouts.
2. Meanwhile, puree tomatoes, red chillies and cashew in a blender. If you are using canned tomatoes, skip the pureeing step, and just blend the Thai bird chillies or red chillies and the cashews until they're nice and smooth - throwing in some of the crushed tomato from the can to help.
3. Heat oil in a pan, then add bay leaf, cardamom, cloves, Fennel seeds and onions. Fry for about 3 minutes over medium heat and then add Ginger garlic paste and continue to cook, until the onion is light brown.
4. Now add the tomato puree, garam masala, sugar and salt and cook until raw smell goes off this took about 10 minutes for us.
5. Add the brussels sprouts and cook until the oil separates.
6. Garnish with coriander leaves and serve hot with your choice of bread or rice. We chose to serve it with quinoa, which was just wonderful with it! After some relatively rich fare over Christmas, I think we are both ready for some light and healthy meals.
Tuesday, December 23, 2008
The best hummus ever!
I've copied this from 101 Cookbooks, a wonderful blog - everything I've made from recipes found there is awesome. By the way, this makes a superb pizza base. I make the pizza crust from Vegan with a Vengeance all the time now, and even though Whole Foods has never bothered to restock the cornmeal crust I used to buy, I don't miss it. But if you spread this on the prepared crust, then top with onion, tomato chunks, green pepper, and bake - then top with cilantro and sprinkle with nutritional yeast - you will be happy, I promise!
Hummus en FuegoA couple tips before you get started - rub the skins of the walnuts off a bit after you toast them, it's nothing I really pay too much attention to for a recipe like this, but the skins can be a bit bitter and tannic. And again, make the crushed red pepper oil a day or two ahead if possible.
1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water1/4 cup oil-cured olives, chopped
a bit of chopped cilantroMake the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.
To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.
Makes roughly 2 1/2 cups..
Friday, November 21, 2008
Mexican Pizza
This was probably the best pizza we have made!
preheat oven to 425F
1/2 recipe Isa Pizza dough(from veganomicon) I of course make the full recipe, but then we like to put a different bunch of toppings on each one. This time we made one Mexican pizza, and one with basil/walnut pesto.
1/2 recipe vegan refried beans I really only used about 1/3 cup of this, so I now have a ton of leftovers, which I am not complaining about! - it will make fantastic calzone filling, methinks, perhaps with some chopped onion and greens added)
1/4 c Toffuti sour cream
1/3 c good salsa What we like is Pace 3-pepper salsa, but choose whatever you like, for this
1 diced onion
1/2 to 3/4 diced green pepper
5 sun dried tomatoes, reconstituted by microwaving for 2 1/2 minutes in water to cover, then diced
2 T minced pickled jalapenos
2 T minced fresh cilantro
1-2 T nutritional yeast
1 diced avocado which we left off because the damned thing was hard as a rock - call it an optional add
1. mix vegan refried beans with about 1/4 c. tofutti sour cream - what you're going for is to make the bean mix light and spreadable this would be a very wonderful sandwich spread, by the way.
2. spread about 3/4 c. bean mix on your unbaked pizza crust - you want about a 1/4" thick layer, or less, otherwise it can make the whole pizza soggy.
3. top with a thin layer of salsa, then sprinkle on onion, green pepper, and sun dried tomatoes.
4. brush the crust rim with olive oil (we used some chili-pepper infused olive oil)
5. bake for around 20 minutes or 'til the crust is browned nicely.
6. you'll want to leave this sit for about 10 minutes so the toppings firm up a bit.
7. top with a sprinkling of nutritional yeast, minced fresh cilantro, and minced pickled jalapeno peppers!
preheat oven to 425F
1/2 recipe Isa Pizza dough(from veganomicon) I of course make the full recipe, but then we like to put a different bunch of toppings on each one. This time we made one Mexican pizza, and one with basil/walnut pesto.
1/2 recipe vegan refried beans I really only used about 1/3 cup of this, so I now have a ton of leftovers, which I am not complaining about! - it will make fantastic calzone filling, methinks, perhaps with some chopped onion and greens added)
1/4 c Toffuti sour cream
1/3 c good salsa What we like is Pace 3-pepper salsa, but choose whatever you like, for this
1 diced onion
1/2 to 3/4 diced green pepper
5 sun dried tomatoes, reconstituted by microwaving for 2 1/2 minutes in water to cover, then diced
2 T minced pickled jalapenos
2 T minced fresh cilantro
1-2 T nutritional yeast
1 diced avocado which we left off because the damned thing was hard as a rock - call it an optional add
1. mix vegan refried beans with about 1/4 c. tofutti sour cream - what you're going for is to make the bean mix light and spreadable this would be a very wonderful sandwich spread, by the way.
2. spread about 3/4 c. bean mix on your unbaked pizza crust - you want about a 1/4" thick layer, or less, otherwise it can make the whole pizza soggy.
3. top with a thin layer of salsa, then sprinkle on onion, green pepper, and sun dried tomatoes.
4. brush the crust rim with olive oil (we used some chili-pepper infused olive oil)
5. bake for around 20 minutes or 'til the crust is browned nicely.
6. you'll want to leave this sit for about 10 minutes so the toppings firm up a bit.
7. top with a sprinkling of nutritional yeast, minced fresh cilantro, and minced pickled jalapeno peppers!
Saturday, November 1, 2008
terrific mayo-based sauce
I think I saw this recipe on Vegan Dad's blog, but I'm not sure - I'll go check later. We love his burgers (they really are wonderful!) and this sauce, together with slices of onion and tomato on english muffins, is absolutely incredible. juicy, flavorful, addictive. I promise. and you don't even have to be all that careful about the amounts.
4 T vegannaise
1 T pickled jalapeno, diced (or to taste)
2 t lemon juice
mix. that's it! now slather and drool..er, whatever it is you do with a burger!
4 T vegannaise
1 T pickled jalapeno, diced (or to taste)
2 t lemon juice
mix. that's it! now slather and drool..er, whatever it is you do with a burger!
Saturday, October 11, 2008
Farmer's market dinner
We'd walked the 2 miles or so to the local farmer's market, which runs all year round. Bought greens fresh from the fields, turnips, shelled limas, heirloom tomatoes, a gorgeous bouquet, and more. Oh - and a puffy, fresh sourdough loaf from a local Swiss baker.
For dinner, we cubed parsnips, onion, several tomatoes, a sweet potato, and roasted them slow, simply sprayed with olive oil. Next time we'll plan ahead and roast even slower - this was 400F for about an hour. We boiled the fresh limas in lightly salted water for about 10-15 minutes, then drained them and tossed with earth balance, adding fresh cracked pepper. We dry-fried thin tofu triangles, adding a chili-lime glaze at the last, and accompanied this bounty with thick slices of sourdough, toasted and rubbed with garlic, buttered.
There was no question that this meal was one of the best we have had in a very long time - and that's saying a lot.
Sunday, October 5, 2008
Tostadas!
This was the easiest and nearly the tastiest meal I've had this week! I'd bought some tostadas caseras the other day, and intended to simply cook up black beans with cumin, garlic, hot pepper flakes, and mash'em up a bit, then top with taco toppings of simple guacamole (take 1 avocado, mash), chipotle sauce (mince chipotle, add equal amounts of mayo and sour cream), chopped tomato, onion, lettuce. But I thought I'd look for a recipe for refried vegan beans, first - and I'm so glad I did! The recipe was more complex and makes a wonderful base for the toppings.
Vegetarian Refried Beans (courtesy of The Savvy Vegetarian)
* 1 cup dry pinto or black beans (my note: the ratio is 1 c. dried = 3 c. cooked. We used 1 can and halved the recipe for everything, perfect for 2)
* 3 -4 Tbls ghee or olive oil
* 2 tsp. gr. cumin
* 2 tsp gr. coriander
* pinch cayenne
* 1/2 tsp dried ginger
* 1/2 tsp gr. fennel seeds
* 1 tsp paprika
* pinch of garlic salt OR asoefetida (My note - we used asefoetida. Always great to find a way to use this wonderful spice!)
* 1 tsp salt (My note: this could have stayed out. Braggs is already plenty salty)
* pepper to taste
* 1 Tblsp Braggs liquid aminos, or soy sauce
Directions:
1. To cook beans:* soak 3 or more hours, rinse, cover with cold water (no salt). Bring to boil, skim foam, cover and simmer 1 - 2 hrs, until tender. Drain and reserve the liquid. (My note: if using canned beans, drain & rinse well, then run through food processer. Add 2-3 T water)
2. Mash the beans with a potato masher, in a food mill, or food processor. Add enough liquid to make a smooth paste.
3. Heat the oil or ghee on low in a 2 qt. saucepan. Add spices and heat for 5 minutes. Add the bean paste and blend with the spices. Add Braggs or soy sauce, salt and pepper to taste.
The Toppings
1 avocado, cubed & mashed
juice of 1/2 lime
1/4 small onion, minced
1 tomato, diced (we were out of the good ones so I used about 1/2 c of canned diced tomatoes, drained)
(about) 1/3 c. nutritional yeast
enough vegan mayo to combine everything, about 1/3 c
(about) 2 T adobo sauce or 1 minced chipotle
1/4 c. or more cilantro, chopped
Combine everything, adding enough nutritional yeast to thicken the mix to spreading consistency.
What else is needed: chopped lettuce, good salsa. vegan sour cream, if you have it (I'm out, and didn't really miss it)
Putting it together: Spread the refried bean mix, top with the avocado mix,then lettuce and salsa. Eat and repeat. Enjoy! We'll make this again - super easy (or did I say that already?
Vegetarian Refried Beans (courtesy of The Savvy Vegetarian)
* 1 cup dry pinto or black beans (my note: the ratio is 1 c. dried = 3 c. cooked. We used 1 can and halved the recipe for everything, perfect for 2)
* 3 -4 Tbls ghee or olive oil
* 2 tsp. gr. cumin
* 2 tsp gr. coriander
* pinch cayenne
* 1/2 tsp dried ginger
* 1/2 tsp gr. fennel seeds
* 1 tsp paprika
* pinch of garlic salt OR asoefetida (My note - we used asefoetida. Always great to find a way to use this wonderful spice!)
* 1 tsp salt (My note: this could have stayed out. Braggs is already plenty salty)
* pepper to taste
* 1 Tblsp Braggs liquid aminos, or soy sauce
Directions:
1. To cook beans:* soak 3 or more hours, rinse, cover with cold water (no salt). Bring to boil, skim foam, cover and simmer 1 - 2 hrs, until tender. Drain and reserve the liquid. (My note: if using canned beans, drain & rinse well, then run through food processer. Add 2-3 T water)
2. Mash the beans with a potato masher, in a food mill, or food processor. Add enough liquid to make a smooth paste.
3. Heat the oil or ghee on low in a 2 qt. saucepan. Add spices and heat for 5 minutes. Add the bean paste and blend with the spices. Add Braggs or soy sauce, salt and pepper to taste.
The Toppings
1 avocado, cubed & mashed
juice of 1/2 lime
1/4 small onion, minced
1 tomato, diced (we were out of the good ones so I used about 1/2 c of canned diced tomatoes, drained)
(about) 1/3 c. nutritional yeast
enough vegan mayo to combine everything, about 1/3 c
(about) 2 T adobo sauce or 1 minced chipotle
1/4 c. or more cilantro, chopped
Combine everything, adding enough nutritional yeast to thicken the mix to spreading consistency.
What else is needed: chopped lettuce, good salsa. vegan sour cream, if you have it (I'm out, and didn't really miss it)
Putting it together: Spread the refried bean mix, top with the avocado mix,then lettuce and salsa. Eat and repeat. Enjoy! We'll make this again - super easy (or did I say that already?
Saturday, August 9, 2008
Sausage-filled tortellini with 5-minute sauce
I wrote before about a fantasy meal (I know, pathetic, right? - deal with it) and then never did anything about it other than looking, realizing that it would probably take a while to do the pasta part, and something more expeditious to cook. So I finally reached some kind of tipping-point, and followed through - success! This is the sort of thing you want to make a double batch of, because it takes a bit more time, AND because you will definitely want to have it again (and again). I would serve this proudly to guests, including omnis.
The pasta for tortellini is Bryanna Clarke Grogan's recipe:
Next, there's the filling. I had just made a batch of Julie Hassan's sausages, with sweet potato - here's the variation I had done:
2 1/2 c. vital wheat gluten
1/2 c. nutritional yeast
4 T. chickpea flour
4 t. unchicken broth powder (I used chicken seasoning, and you could just use sage)
1 t. onion powder
1 t. garlic powder
1 t. cumin
1 t. hot pepper flakes (or more, to taste)
1 t. salt
1 t. ground black pepper
2 c. grated sweet potato (1 medium sized)
3 chipotle chiles, minced
4 t. adobo sauce
2 T. canola oil (I used olive oil)
2 T. black strap molasses
2 c. cool water
To quote Julie:
So, I had this sausage done already. I know, I know, at this point it's sounding like this recipe will NEVER get done. Bear with me a moment. We're almost there. Next is the actual filling - this part's easy.
I took one of the sausages (you want about 1/2 cup total sausage stuff) and ground it up in the food processor, adding half a package of frozen spinach, which I had thawed and squeezed out pretty well to get out as much water as possible, and about 2/3 c. of nutritional yeast. That's it for the filling. Set aside.
Now for forming the tortellini. You cannot go wrong following this method, though note that I used my hand-cranked pasta machine, and rolling pasta out to a setting of 5.
Finally (!) I made the 5-minute tomato sauce">5 minute pasta sauce.
The pasta for tortellini is Bryanna Clarke Grogan's recipe:
VEGAN HOMEMADE PASTA
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
My note: I added a pinch of hot pepper flakes and oregano to the dry flour prior to adding in liquids. This was a great move :)
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.
Next, there's the filling. I had just made a batch of Julie Hassan's sausages, with sweet potato - here's the variation I had done:
2 1/2 c. vital wheat gluten
1/2 c. nutritional yeast
4 T. chickpea flour
4 t. unchicken broth powder (I used chicken seasoning, and you could just use sage)
1 t. onion powder
1 t. garlic powder
1 t. cumin
1 t. hot pepper flakes (or more, to taste)
1 t. salt
1 t. ground black pepper
2 c. grated sweet potato (1 medium sized)
3 chipotle chiles, minced
4 t. adobo sauce
2 T. canola oil (I used olive oil)
2 T. black strap molasses
2 c. cool water
To quote Julie:
Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.
So, I had this sausage done already. I know, I know, at this point it's sounding like this recipe will NEVER get done. Bear with me a moment. We're almost there. Next is the actual filling - this part's easy.
I took one of the sausages (you want about 1/2 cup total sausage stuff) and ground it up in the food processor, adding half a package of frozen spinach, which I had thawed and squeezed out pretty well to get out as much water as possible, and about 2/3 c. of nutritional yeast. That's it for the filling. Set aside.
Now for forming the tortellini. You cannot go wrong following this method, though note that I used my hand-cranked pasta machine, and rolling pasta out to a setting of 5.
Finally (!) I made the 5-minute tomato sauce">5 minute pasta sauce.
Sunday, August 3, 2008
Mushroom tart
This is converted from the recipe provided at the Hollow Legs blog (and isn't that a great blog name?!) Sounds really yummy - can't wait to try this lovely light meal, with a salad.
5 large closed cap mushrooms, sliced
1 tbsp dried porcini mushrooms, rehydrated (I will be using portabellas instead)
2 cloves of garlic, minced
2 tbsp finely chopped flat leaf parsley
2 tbsp tofutti cream cheese, mixed with
1 tbsp tofutti sour cream (the original recipe calls for 3 T creme fraiche)
Enough puff pastry to make 2 6"x 4" tarts - I used 1/2 a block of unrolled pastry
Preheat your oven to 400F. Fry the garlic until softened, then add all the mushrooms. Fry until softened, making sure there isn't too much liquid. Add the tofutti mix and the parsley and take off the heat. Season to taste. Roll out the pastry and make an indentation about 2 cm from the edge, all the way round. Leave to rest for 5 mins, then spread the mushroom mixture on the base. Bake for 15 - 20 minutes.
5 large closed cap mushrooms, sliced
1 tbsp dried porcini mushrooms, rehydrated (I will be using portabellas instead)
2 cloves of garlic, minced
2 tbsp finely chopped flat leaf parsley
2 tbsp tofutti cream cheese, mixed with
1 tbsp tofutti sour cream (the original recipe calls for 3 T creme fraiche)
Enough puff pastry to make 2 6"x 4" tarts - I used 1/2 a block of unrolled pastry
Preheat your oven to 400F. Fry the garlic until softened, then add all the mushrooms. Fry until softened, making sure there isn't too much liquid. Add the tofutti mix and the parsley and take off the heat. Season to taste. Roll out the pastry and make an indentation about 2 cm from the edge, all the way round. Leave to rest for 5 mins, then spread the mushroom mixture on the base. Bake for 15 - 20 minutes.
Saturday, August 2, 2008
Thai tofu wraps
Courtesy of the Veg Cooking Blog, this is an extremely tasty and satisfying meal
Thai Tofu Lettuce Wraps
1 small Thai pepper, minced
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
Juice of 1 lime (plus more for garnish)
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1/4-inch pieces
1 Tbsp. basil, finely chopped (plus more for garnish)
8 iceberg lettuce leaves
•Sauté the minced pepper and garlic in the olive oil for 2 to 3 minutes over medium heat. Add the soy sauce, water, and lime juice, stirring until well combined. Stir in the cornstarch and simmer over low heat until the tofu is ready.
•Heat the vegetable oil over medium-high heat in a nonstick 12-inch skillet.
•Add the tofu and cook, stirring frequently (stir-frying), until heated through and browned on all sides, about 10 to 15 minutes. Add the sauce and chopped basil, then stir-fry for 1 minute. Transfer to a bowl.
•Scoop a spoonful of tofu onto each lettuce leaf, top with basil, garnish with lime juice, if desired, and serve.
Makes 2 large or 4 small servings
Thai Tofu Lettuce Wraps
1 small Thai pepper, minced
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
Juice of 1 lime (plus more for garnish)
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1/4-inch pieces
1 Tbsp. basil, finely chopped (plus more for garnish)
8 iceberg lettuce leaves
•Sauté the minced pepper and garlic in the olive oil for 2 to 3 minutes over medium heat. Add the soy sauce, water, and lime juice, stirring until well combined. Stir in the cornstarch and simmer over low heat until the tofu is ready.
•Heat the vegetable oil over medium-high heat in a nonstick 12-inch skillet.
•Add the tofu and cook, stirring frequently (stir-frying), until heated through and browned on all sides, about 10 to 15 minutes. Add the sauce and chopped basil, then stir-fry for 1 minute. Transfer to a bowl.
•Scoop a spoonful of tofu onto each lettuce leaf, top with basil, garnish with lime juice, if desired, and serve.
Makes 2 large or 4 small servings
Saturday, July 26, 2008
Sunday dinner
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!
- 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 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.
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