* 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
Tuesday, July 15, 2008
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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