Thursday, May 29, 2008
Tuesday, May 27, 2008
A long time ago when I was shopping with my dad, I couldn’t decide between two items to purchase (can’t remember exactly what, something trivial) and after listening to me agonize long enough, he said “Do what I do, get both!” He was such a smart and practical man. I loved that he said that, and it makes sense to apply that advice to simple decision-making. In my case, spend a couple of extra bucks and save yourself hours of torment. While I wavered between two holiday burger recipes, I could hear him whispering to me, Make both! So I did. Certainly no food would be wasted, and bonus – leftovers for Chase AND me!
I thought Vegan Addict’s Blackeyed Pea Soul Burgers were outstanding and I really wanted to make them again. I used black beans this time, but basically kept the recipe the same. You can tell you’ve got good burgers when the patties are easy to form.
I made a sauce of Tofutti with cilantro, lemon juice, garlic for the chickpea burgers, and sliced some radish, cucumber, cilantro, tomato, and purple onion.
I made slaw too. Packaged broccoli slaw to which I added green onions, bell peppers, cilantro, and a mix of Italian and Asian dressings so it was spicy sweet. It was good on and alongside the burgers.
It was too hot to make fries, so I bought sweet potato chips. Here’s our table.
Here’s my bunless chickpea burger. I have never been able to find glutenfree vegan buns.
Here’s Chase’s monster chickpea burger. We both really really loved these.
I had mine with fruit.
Oh, and here’s a slice of the banana bread I made a couple of days ago. Another winner from Happy Herbivore!
Sunday, May 25, 2008
These are fantastic! I’m so lucky to be a tester. Another fantastic creation is her Banana Bread.
Well, I haven’t actually tasted it yet because it’s still cooling, but it smelled wonderful while baking. And it looks good, right?
Sugar Free Oatmeal Cookies (also gluten free if you use gf oats)
I found this recipe I had saved for years. It is on a handout from Whole Foods back when it was merely my neighborhood market (1980 something). I thought the recipe was really interesting, not to mention quick and easy. I added vanilla and cinnamon and some better instructions.
Makes 18 cookies
2 cups oats, measured, then ground
½ cup walnuts, measured, then ground
1/3 cup apple cider (or juice)
2 T. oil
½ t. sea salt
2 t. cinnamon
1 t. vanilla
Mix the apple cider, oil, salt, cinnamon, and vanilla in your mixer. Stir in oats and walnuts. The dough will be stiff, but not sticky. Roll into 1-inch balls and place on oiled or parchment lined cookie sheet and flatten. Bake at 375 for 10 minutes. Remove immediately to wire rack to cool completely.
I love these unsweet cookies. To me they taste like a bowl of oatmeal. This would be a great recipe to add stevia for those needing a sweet cookie but still wanting to keep it sugar free. The texture is soft, but firm. Really, really nice.
Gluten Free Fudge Brownie Pie
I made this with black cocoa powder. Looks wicked, huh? The crust is crispy and the inside is fudgy, but it’s a little too oily for my liking. Let me work on it before sharing the recipe.
Gluten Free Coconut Bars
These, on the other hand, turned out terrific. (Remember, if you don’t want to make gluten free bars, substitute AP flour for the gluten free, and omit the xantham gum.)
½ cup packed brown sugar
¼ cup Earth Balance stick
¼ cup applesauce
2 Ener-G eggs
1 teaspoon vanilla
1 teaspoon coconut extract
½ cup gluten free flour (I use Bob’s Red Mill)
1 cup quick oats
½ t. xantham gum
7 T. custard powder (OR a 3.4 ounce package Jello vanilla pudding mix OR coconut flavor and omit the coconut extract)
1 cup powdered sugar
2 T. milk
½ cup toasted sweetened coconut flakes
Heat oven to 350 degrees.
Mix brown sugar, EB, and applesauce in your mixer. Beat until smooth. Add in egg replacer, vanilla, and coconut extract and mix well. Add in flour, oats, xantham gum, and custard powder. Pour into a greased 8 x 8 metal pan and spread evenly. Bake for 23 minutes or until tester comes out clean. Cool completely in the pan.
Whisk together the powdered sugar and milk and pour over cooled bars. Top immediately with coconut. Let set a few minutes. Cut into bars and serve.
See you later in the week with Memorial Day food.
Monday, May 19, 2008
I made some make-ahead salads (“chillin”) so I could concentrate on the grilled items (“grillin”).
You know I gotta have my broccoli, so I made Broccoli and Sweet Pepper Salad.
Broccoli and Sweet Pepper Salad
1 large head of broccoli with stem
1 bell pepper, diced (I used half a yellow and half a orange)
1 green onion, white and green parts, chopped
1 T. canola oil
1 T. cider or white wine vinegar
1 T. Dijon mustard
1 clove minced garlic
S&P to taste
Chop the broccoli head and stalk into bite sized pieces and steam for 2 minutes. Put into bowl. Add pepper and onion. Mix together the remaining ingredients and pour over veggies. Chill until ready to serve.
My neighborhood market puts out a monthly magazine which includes recipes. I found several nice looking recipes featuring seasonal produce and organic products, but the most intriguing recipe was Pico de Strawberries. It is pico de gallo using strawberries in place of tomatoes and it is fabulous! I had 2 big cartons of fresh strawberries and I used the least ripe from each container.
Pico de Strawberries
16 ounces strawberries (fresh or frozen), chopped
1 cup sweet white or yellow onion
1 big fat fresh jalapeno, stemmed and seeded
juice of 1 large lime
1 tablespoon raw sugar
¼ cup chopped cilantro
Mix all together and serve as a dip or a salsa topping.
I had it out as an appetizer when Chase arrived for dinner, and I didn’t tell him what it was because you can hardly tell it’s strawberries instead of tomatoes. I asked him to try it with a cracker. He didn’t say anything for a while, then finally said “It tastes like fruit. I like it!” I think it’s much better used as a salsa instead of a dip. I highly recommend serving over sliced avocados!
I used some of the Pico in this next recipe, Individual Layered Salads. I had eaten a nonvegan version of this salad a long time ago, and all I could remember was you start with dressing and end with greens. So here’s my version with ingredients I had on hand.
Individual Layered Salads
Start with a twelve ounce cocktail glass and layer your ingredients in this order, pressing down as you go.
1 ounce (2 tablespoons) vinaigrette (I used “Sante Fe”)
pico de gallo
chopped yellow bell peppers
Mash down as best you can, then cover and refrigerate until serving time.
When ready to serve, turn out onto a salad plate. The dressing will drizzle through the layers. Guests can knock over their salads and eat!
This was the most fun part of the meal, and a fantastic salad. Here’s Chase preparing to unmold his salad. (I only had Christmas glasses to put the salad in. You know, Christmas glasses for Christmas cheer…)
He grew impatient and violently shook out his salad.
I, on the other hand, was more patient, which now that I think about it is unusual. My patience pays off!
See how fun!!
Spread on the plate and ready to eat.
The rest of the meal was from the grill – two kinds of kabobs and portabella mushrooms. I think the 6-inch skewers aren’t meant for grilling. Both ends burnt up.
Anyway, I found some “Mandarin Sweet Cherry Tomatoes” at my market. The produce man told me they were incredibly delicious and talked me into buying them. They are very orange.
I marinated them in olive oil, balsamic vinegar, garlic, rosemary, and thyme, then skewered them. They only needed about 3 minutes on the grill. They are sweet, really really good tomatoes, and grilling them was a good idea.
Here’s Chase’s plate. (He put a mushroom on his plate and had a bite, but he’s just not a fan. He also likes to squish his tomatoes.)
And my plates.
Wednesday, May 14, 2008
Generally speaking, a half teaspoon of these dried spices and herbs provides the same or more antioxidants than a half cup of fresh fruit. Hence, they are Super Spices.
Cinnamon is among the highest in antioxidants. Of course we all add cinnamon to our muffin and cookie batters. TRY adding a half teaspoon cinnamon to coffee or tea before brewing. Sprinkle ½ teaspoon over peanut butter and banana sandwiches. When you bring home that pint of Soy Delicious Vanilla, let if soften, then stir in a teaspoon of cinnamon and refreeze. There’s nothing better on a hot summer evening than cinnamon ice cream over fresh fruit.
Ginger – I love my fresh ginger, but I do keep ground ginger as well. It’s not just for holiday baking. TRY sprinkling ground ginger over fresh fruit or adding a half teaspoon to a quart of lemonade.
Turmeric – DID YOU KNOW turmeric is a root and is in the ginger family? It has long been used as an anti-inflammatory to aid in treating conditions such as IBS and arthritis. We all use turmeric to make yellow rice and dals. TRY adding a half teaspoon to your next batch of hummus, or to a bag of popcorn to give it a buttery look, or to your next tofu scramble if you want an eggy look.
Pepper – this includes paprika, chili powder, red pepper, and cayenne. DID YOU KNOW the hotter the pepper, the more antioxidants it contains? TRY sprinkling some crushed red pepper flakes into your next batch of pizza or pasta sauce. Add it to store bought sauces or relishes for a real flavor boost.
Rosemary – Rosemary may be abundant in Mediterranean cooking, but it’s abundant in Texas too. The bushes grow roof high here! DID YOU KNOW rosemary is great for your hair and scalp? We are used to adding rosemary to focaccia and roasted potatoes. TRY adding a half teaspoon to your recipes for greens and dried beans, especially fava beans.
Oregano – This wonderful herb has one of the highest antioxidant levels of all the dried herbs, up to 20 times more than all others studied. Fortunately for us, oregano can be used as a flavor enhancer for practically any vegetable or legume. DID YOU KNOW there are 3 varieties of oregano - Italian, Greek, and Mexican? Mexican oregano is my favorite and I buy the dried whole oregano flowers. It’s the secret ingredient in my delicious and healthy ranch dressing and also in my favorite pinto beans. TRY adding fresh tomato slices and dried oregano to your grilled cheese sammies. Sprinkle it over those frozen pizzas when they come out of the oven for a more homemade flavor.
Thyme – This is another herb that goes with most veggies, as well as mushrooms and grains. It is a key component in the classic mire poix. Thyme lends an especially hearty flavor to bean soups, mixed vegetable soups, corn (think cornbread, cornbread stuffing), and tomatoes. DID YOU KNOW there are approximately 60 varieties of thyme? TRY a lemon juice, thyme, and white wine sauce on your artichokes. Sprinkle it on your tofu scrambles and into your tofu salads. And always season your homemade vegetable broths with thyme.
REMEMBER to crush your dried herbs before adding them to your food to release their full flavor. If you need just a pinch, simply rub the herbs with your thumb and forefinger as you sprinkle them onto the food. For more, pour it into the palm of one hand and rub your palms together to sprinkle it over your pan.
Thanks for sitting through your lesson! Now you may have cake, as promised. This is a picture of a slice of my mom’s lemon cake I made her for Mother’s Day. She LOVED everything about the cake – the flavor, the moistness, the bit of a crust it made on the outside, and the cute little personal size.
Saturday, May 10, 2008
The cake is personal sized, baked in a six inch pan. It’s completely lemony, and loads of folks have made it and raved. I haven’t cut into it or tasted it, but I’m not worried because any recipe of Celine’s is a winner.
Red Cabbage-Asparagus Salad with Tahini Dressing from Allrecipes. It’s interesting. I love all the components; I'm just not sure I like them together. I did leave out the pinenuts. Perhaps including them would make me like the salad more.
Broccoli Carrot Chickpea Salad. Just lightly steamed broccoli, shredded carrots from a bag, and a can of chickpeas to which I added lemon juice and garlic I ate all the broccoli and carrots out of it. Guess I wasn’t in a chickpea mood – weird…
Sunday, May 04, 2008
Nearly Instant Thai Coconut Corn Soup
Nava Atlas – Vegan Express
Hema Parekh – The Asian Vegan Kitchen
Indonesian Coconut Rice
Robin Robertson – Vegan Fire & Spice
Plated with mixed steamed veggies with Balsamic Maple Sauce
Dreena Burton – Eat Drink & Be Vegan
Banana Chocolate Chip Bread Pudding
Isa Chandra Moskowitz and Terry Hope Romero – Veganomicon
The soup is dreamy, creamy, and corny.
The chickpeas are spicy and amazing. (Amanda, you will LOVE these!)
The coconut rice is easy to make and delicious. Dreena’s sauce over the veggies was the perfect sweet complement to our spicy dishes.
The bread pudding is also super easy to make and so tasty. I served it with a peanut sauce.
Please visit Vegan.com for all Top Ten recipes and get cookin’!