Monday, December 31, 2007
Sunday, December 30, 2007
Thursday, December 27, 2007
I made the Cranberry Glazed Tofu for the members of family who were at my parent's house on Christmas Day. It was a smashing success. My grandmother looked at it warily, and said something to the effect of "what the heck is this?,"but gobbled it right down and enjoyed it. I made crispy tofu this time (instead of baking it) to save time and oven space, and it opened up a discussion about how close the texture was to those chicken balls they serve at Chinese restaurants. I will chalk this recipe up in the "win" column.
On Boxing Day the whole family was here and I made the Holiday Stew for the vegans among us. We ran out of chick peas so I used cubed extra firm tofu that had been thawed and frozen. It worked really well. The meat-eaters had roast beef, which, quite frankly, was disgusting. The smell of cooking flesh and fat was bad enough, but the sight of sliced, bloody meat affected me more than I thought it would. The stew was really tasty, though.
My Mom has been catering to our needs all week, and we love her for it. She made a vegan Swedish Tea Ring for Christmas morning, which turned out way more tender and tasty than mine. Ah, the mother's touch . . . . She also made Chickpea Pot Pie with a mashed sweet potato topping instead of crust, which is a great low-fat option.
Thanks to all for the D.C. restaurant recommendations! I will bring my camera and blog from the road.
Saturday, December 22, 2007
I will also be in D.C. for a conference, so if anyone has recommendations on where to eat I am all ears.
Happy holidays to you all!
Friday, December 21, 2007
Thursday, December 20, 2007
Wednesday, December 19, 2007
- 1/3 cup warm water
- 2 tsp active dry yeast
- 3/4 tsp sugar
- 2 cups warm water
- 1/3 cup sugar
- scant 3/4 tsp salt
- 2 tsp apple cider vinegar
- 1 tbsp ground flax seed, whisked into 3 tbsp of water
- 1/3 cup vegetable oil
- 6-7 cup white bread flour
1. Stir 3/4 tsp of sugar into 1/3 cup of water. Mix in yeast and set aside until foamy.
2. Mix together 2 cups water, sugar, salt, vinegar, flax mixture, and oil in a large bowl. Mix in yeast mixture and 2 cups of flour (I do this with the batter attachment of a Kitchen Aid counter top mixer). Beat until smooth.
3. Add in 2 more cups of flour and mix until smooth. Add in enough of the remaining flour to make a soft dough (either by hand or with the dough hook attachment). Knead until smooth.
4. Place dough in a well-greased (i.e. margarined) bowl, turning to grease all sides. Cover with a towel and let rise for at least an hour, until doubled in size. If making a raisin bread loaf, divide dough in 2 equal pieces after kneading. Knead 1 cup of raisins into one of the dough balls. Let rise like the other dough ball.
5. Punch down risen dough and knead for a minute or so to get out the air bubbles. Roll out into a rectangle (width depends on the size of your loaf pan). Roll up tightly along the shorter end, seal seam and sides, and place in loaf pan. Let rise for 45 minutes, uncovered. If making raisin bread, roll out dough and sprinkle with 1/3 cup of brown sugar mixed with 1 tsp of cinnamon. Roll tightly and seal seam and sides. Let rise, uncovered, for 45 mins.
6. Preheat oven to 375 degrees. Place loaves in oven and bake for 35-40 minutes, until loaves are nicely browned and sound hollow when you knock on the bottom.
7. Let cool on racks, but make sure you eat a slice while still warm.
Tuesday, December 18, 2007
Monday, December 17, 2007
Sunday, December 16, 2007
What really makes the meal awesome is the home-made tortillas. This recipe makes 5 large, 0r about 10 small, tortillas.
- 10 oz all purpose flour
- 1 tsp salt
- 2 oz vegetable shortening
- 5-6 fluid oz warm water (about 2/3 cup)
1. Mix flour and salt together in a large bowl. Rub in shortening with your fingers until mixture look like bread crumbs. Add in enough water to make a soft dough.
2. Knead dough on a lightly floured surface for 2-3 mins, until smooth. Wrap in plastic wrap and let sit for at least 15 mins.
3. Heat a cast iron pan on med to med-hi heat. Pinch off a piece of dough, and roll as thin as possible on a floured surface. Plan on pan and cook for 20-30 seconds on each side. The trick is to adjust the heat so the tortillas get a nice speckled brown look, but do not burn. Do not overcook.
4. After each tortilla is cooked, place in a stack wrapped in a kitchen towel. Keep the tortillas wrapped up until ready to use, otherwise they will harden.
Saturday, December 15, 2007
Friday, December 14, 2007
The recipe is posted on the PPK site.
Thursday, December 13, 2007
Wednesday, December 12, 2007
- 1 yellow onion, cut in quarters
- 1 red onion, cut in quarters
- 3 tomatoes, cut in quarters
- 3 potatoes, diced
- 1 cup frozen corn
- 1/2 tsp each cumin, chili powder, oregano, cinnamon, salt
Preheat oven to 400 degrees
1. Place veggies in a bowl, toss with oil and spices. Place in an 8 1/2 x 11 stoneware baking dish.
2. Roast veggies for about 45 mins, turning every 15 mins, until veggies are golden and tomato is reduced to a paste.
Tuesday, December 11, 2007
Monday, December 10, 2007
Sunday, December 9, 2007
- 2 tbsp non-hydrogenated margarine
- 2 tbsp ground golden flax seed
- 6 tbsp water
- 1/3 cup flour, sifted
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 cup brown sugar
- 1 cup chopped walnuts
- 1 tsp vanilla
- icing sugar
Preheat oven to 350 degrees
1. Melt margarine on low heat in a square baking pan (8x8) on the stove top.
2. Whisk flax seed into water in a small bowl. Set aside.
3. In a large bowl, mix flour, baking soda, baking powder, salt, sugar and nuts. Stir in
vanilla and flax mixture. Be patient and let the moisture work its way through the dry stuff.
4. Spoon batter into the pan, carefully spreading to the sides, but being careful not to mix into the melted margarine.
5. Bake for 22-25 mins, until top is deep golden brown. The batter will be bubbling and gooey. Let completely cool--everything will solidify. Cut into small squares, and remove from pan, placing on serving tray bottom side up. Dust with icing sugar and serve.
Saturday, December 8, 2007
Friday, December 7, 2007
Thursday, December 6, 2007
Wednesday, December 5, 2007
So, thanks to everyone who has visited. It is encouraging to see such an interest in vegan cooking and I enjoy the chance to network with vegans all over the world. I'll keep blogging away as much as I can.
Monday, December 3, 2007
Sunday, December 2, 2007
Saturday, December 1, 2007
Friday, November 30, 2007
- 2 tbsp olive oil
- 1 tbsp non-hydrogenated margarine
- 1 onion, chopped
- 4 cloves garlic, chopped
- 6 zucchini, sliced (or 2 lbs)
- 2 tsp oregano
- 2 1/2 cups vegetable stock
- 1 cup nutritional yeast
- 1 cup plain soy milk, or soy creamer
- salt and pepper to taste
1. Heat oil and margarine in a stockpot over medium heat. Cook onions and garlic for about 5 mins, until onions are translucent.
2. Add in sliced zucchini and oregano. Cook for 5 mins, or until zucchini begins to soften.
3. Pour in stock and bring to a boil. Partially cover, lower heat, and simmer for 20 mins, or until zucchini is cooked through.
4. Remove from heat and blend with a hand blender until very smooth. Stir in nutritional yeast and soy milk/creamer. Season with salt and pepper. Reheat if necessary. Serve.
The End of Vegan Mofo
Unfortunately, Vegan Mofo ended on more of a whimper than a bang in my house. First, I had planned to make a delicious risotto to go with the soup, only to find that I forgot to buy arborio rice at the bulk food store. (snort) I also decided that I would try the chickpea cutlets again, with a nice white wine/garlic/lemon sauce to go on top. I took my own advice and pulsed the chickpeas, which worked beautifully. I also decided to bake them this time. Everything was going great, but I miscalculated cooking times and ended up finishing the cutlets before the soup. I decided I could keep them warm in the oven while everything else finished up. Well, that was a big mistake. I ended up baking the cutlets into chickpea briquettes. To top it off, no one liked my white wine/garlic/lemon sauce. *sigh* I don't take failure in the kitchen very well. If only a case of beer was in the grocery budget . . . .
Thursday, November 29, 2007
Wednesday, November 28, 2007
Tuesday, November 27, 2007
It was a moment of great elation, followed by shame/remorse, then elation/shame. Let me say now that no dissing was intended. I am a professional historian and professor, so I guess criticism runs in my blood (especially when it comes to reviewing books!). I just wanted to provide helpful and honest (albeit personal) assessments of your recipes for those out in vegan bloggerdom (for whatever that is worth).
On a personal note, Vegan With A Vengeance is the cookbook that helped me transition to veganism. Its well worn pages and cover attest to its importance. Thank you for everything you have done for vegan cooking, and how you have helped me and my family.
NOTE: You can play with some of the quantities here. If you like more "liquidy" scalloped potatoes, make the sauce as is. If you like them a little drier, add in an extra tbsp of flour for a thicker sauce. No matter how you like them, make sure you use thin layers of sauce between the potatoes. Depending on the size of the potatoes you use, you may need to slice more than I indicate here.
Monday, November 26, 2007
Roasted Corn Guacamole
- 3 large avocados
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1 cup frozen corn
- 1 small onion, diced
- 1/2 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
1. Heat a cast iron skillet on medium heat. Meanwhile, scoop avocados out of skins and coarsely mash with fork. Mix in lime juice and cilantro.
2. Add corn and onion to skillet. Dry roast for about 15-20 mins, stirring frequently, until corn and onions are a deep golden brown.
3. Let corn cool slightly, then add to avocados along with spices. Serve.
Sweet Potato Fries
1. Preheat oven to 450 degrees.
2. Peel and thinly slice 3-4 sweet potatoes. Toss in 1 tbsp of oil.
3. Bake for 20-25 mins on a cookie sheet, flipping every 5 mins or so to prevent sticking.
4. When fries are crisp and cooked, sprinkle 1 tsp of cinnamon, 1/2 tsp of chili powder, and salt to taste over top and mix well. Serve.
Sunday, November 25, 2007
Saturday, November 24, 2007
Friday, November 23, 2007
Feel free to half the recipe if you aren't feeding a whole family
- 8 beefy seitan steaks, made as thin as possible, cooled
- 2 cloves of garlic, minced
- 6 tbsp finely chopped flat leaf parsley
- 4 tbsp nutritional yeast
- salt and freshly ground pepper
- 8 slices vegan ham
- 2 tbsp olive oil
- 2 cloves garlic, lightly crushed
- 2 cups dry red wine
- 8 cups tomato puree
- 8 fresh basil leaves, torn into small pieces
- 1 lb ziti or penne, cooked and still hot
1. Lay seitan steaks flat on countertop. Sprinkle with chopped garlic, parsley, nutritional yeast, and salt and pepper. Place slice of vegan ham on each. Roll up and tie with kitchen string.
2. Heat the olive oil in a large non-stick sauce pan on medium heat. Add the braciole and garlic. Brown the braciole, turning until deep golden brown on all sides. Remove braciole from pan and put on a plate.
3. Add wine to the pan and simmer for 2 minutes. Remove and discard garlic. Stir in tomato puree and basil.
4. Put braciole into the sauce. Cover and cook over low heat for 30 to 40 mins.
5. Serve sauce over hot cooked ziti with the braciole. Or, if you are a purist, serve the ziti and sauce as a first course, followed by the braciole.
Thursday, November 22, 2007
Wednesday, November 21, 2007
- 4-5 cups of beefy seitan, cut into chunks
- 2 bay leaves, crumbled
- 2 tsp thyme
- 1 tsp marjoram
- 1/2 tsp salt
- 2 tbsp oil
- 3 garlic cloves
- 1 orange, cut into 8 slices
- 1 onion, cut into quarters
- 1/2 cup orange juice
- chopped cilantro, for garnish
1. Heat oil in a large non-stick pan on medium high heat. Mix bay leaves, thyme, marjoram, and salt into the chunks of seitan. Fry seitan for 5 mins, stirring frequently.
2. Add garlic, orange slices, onion, and orange juice to the pan. Bring to bubbling, lower heat, cover, and cook for about 1 hr. Orange juice will be absorbed into the seitan, so check periodically and add more orange juice if needed.
3. Remove garlic, onion, and orange slices from the pan and discard. Garnish seitan with cilantro and serve with warm tortillas, chopped tomato, and salsa.
- 1 1/2 cups long grain rice
- boiling water
- 2 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 small tomatoes, diced
- 3 1/2 cup vegetable stock
- 1 cup frozen peas
- salt and pepper to taste
1. Put rice in a small bowl and cover with boiling water. Leave for 10 mins, then drain.
2. Heat oil in a pan on medium heat, then add rice and fry for about 5 mins. Add onions, garlic and tomatoes and cook for another minute.
3. Add in stock, stir well, and bring to a boil. Lower heat, cover, and let simmer for 20 mins, or until liquid is absorbed.
4. Stir in peas, and let sit for 5 mins. Season with salt and pepper. Serve.
Finally, today is Vegan Mom's birthday, so I made the Fauxstess Cupcakes from Vegan With a Vengeance. These tasty creme filled treats are one of the first desserts I made after becoming a vegan, and they let me know everything was going to be OK.
Tuesday, November 20, 2007
Monday, November 19, 2007
Sunday, November 18, 2007
Saturday, November 17, 2007
I like the pesto from Vegan With A Vengeance, which is similar to this recipe posted on the PPK website.
Vegan Blueberry Waffles
Makes about 16 waffles
- 2 1/2 cups all purpose flour
- 4 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 4 tbsp ground flax seed
- 2 2/3 cup rice milk
- 1/3 cup oil
1. Preheat waffle iron.
2. Mix together flour, sugar, baking powder and salt in a large bowl.
3. Mix liquid ingredients and flax seed in a small bowl. Add to dry ingredients and mix until just moistened. Let batter sit for 5 mins to let the flax seed absorb some liquid.
4. Cook according to whatever waffle iron you are using. I oil the iron down with a pastry brush, and use 1/4 cup of batter per waffle square.
Put 1 1/2 cups of frozen wild blueberries in a saucepan with scant 1 cup of water and 1/2 cup of sugar. Bring to bubbling. Dissolve 1 1/2 tbsp of cornstarch or arrowroot powder into 2 tbsp of water and stir into the blueberry sauce. Stir in 1 tsp of lemon juice.
Friday, November 16, 2007
Thursday, November 15, 2007
We supplemented the meal with a smoothie. This is a great way to get fruit into the kids, and it feels great on a sore throat. Into a blender I put:
- a ripe mango, peeled and cut into chunks
- 1/2 cup frozen blueberries
- 3/4 cup frozen raspberries
- 1/3 pkg of silken tofu
- 3 cups soymilk
- sugar to taste