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The basis for a few other dishes, it’s super slow-cooked sweet browned onions + other things, and I am so glad I know the secret of this sofrito thing now. It made a quick after-school meal taste like it had been cooked by experts all afternoon, just by me scooping some of this out of the container in the fridge and adding it to the pot. Instant awesome! Neat trick.
Next up I’ll be trying some Pumpkin Soup and maybe the Mashed Potato Pancakes with Peanut Sauce (!)
I came home to this sight the other day. It was kind of funny, actually – I’d just trudged home through a blizzard with visions of hot stew in my head and what do I find but the storm decided to join me in my kitchen!
Ha, it was okay. I managed not to step in any of the puddles and was very very thankful for the crockpot stew I had put on the night before. Yeah, I actually used my crockpot! *shock* my mom would be proud. I had actually been so busy that I acted the great cliche and took it down off the highest shelf I have to put some veganomicon cholent-style ingredients together the night before.
I’m actually not sure if I’m sold on the tarragon + caraway thing… but it was warm and hearty and perfect at the time. (ie: full of potatoes). I added tabasco and corn, too.
Earlier than that (or later? oh I don’t remember. sometime!) I made vcon lemon & pea risotto with roasted red peppers.
I don’t know why people complain about leftover risotto! I actually thought this was tastiest cold out of the fridge, slurped up like cold lemony pudding. I’m weird, yes. I tried Risotto al Salto too, to try it (basically fried up like a fritter), which was fine. But nothing on the ice-cold stuff!
I posted about hoecakes before, so there isn’t much to say about the big yellow thing on the plate – except maybe to amend my recipe to stress than fine cornmeal should be used in a hoecake. This one was coarse which did NOT work anywhere near as well, but ah you learn. The interesting bit, at least to me, is that grayish dip-like blob in the corner. It was very tasty! It’s black bean & orange dip from ED&BV, and it’s a little sweeter than a regular b.bean dip and really great on wraps and things.
In the midst of being busy I made some muffins to take to school. I wonder why I decided to make jammy muffins to put in my bag? Ha ha, anyway, they’re hearty jam-dot muffins from Fran Costigan’s second book. They’re okay… I like that there’s lots of toasted oats and sesame in them, and my mom’s homemade plum jelly. A wee bit heavy, but I subbed some stuff so it could have been my bad.
Over christmas my dad bought me some veggie burgers for christmas eve Burger Night (woohoo!), which happened to be Amy’s California Burgers. They’re soooooo good! They don’t taste a blessed thing like fakey meatstuff, but they DO taste like toasted bulger and mushrooms and loads of other great all-natural things. I had some on buns, and some on salad with tahini dressing and both ways were awesome. I had the last one today though, and I don’t know what to do because I never buy pre-packaged food for myself but I think I’ve fallen in love!
And finally… we call this an economic birthday, or a belated one, or whatever. It’s a full moon tonight and though it’s neither of these boys’ birthdays (although it’s close), it’s definitely always a good time for a chocolate jalapeno cake with ganache topping and strawberries inside. Yeah, I know!! It’s another Extraveganza cake recipe and holy schlamoli, it’s SO tender and delicious and soft peppery perfect, I tried a whole bunch of it that stuck to the cake tin. ^_^;
Word to the wise: the recipe mentions nothing about de-panning this cake, and in fact implies that it shouldn‘t be, I think, at least when you read the icing recipe along with it. I did anyway and it was a total headache cause it was so fluffy and sticky (and criminally delicious. did I mention that?), but I think it came through the operation 97% intact. Minus the chunks I ate. (I’m starting to think that being able to fix cake disasters is as useful as baking one that tastes good… :P)
Anyone else notice how the stuff on top kinda looks like a crab? Not planned! But I like it.
I always end up making curry on a whim. Without fail I am on my way to make something else, something usually boring and somehow between the fridge and the stovetop it turns into curry in my brain and I’m always thankful for the switch. I can always eat more red lentils… and I got to try out these unreal curry powders my friend J brought me from India when he went this summer. Why have I not used these all over the place before???? They are crazy good, more on them later. They made an acorn squash, red lentil, coconut, pea and green pepper curry absolutely golden. Actually, pistachio coloured. Who says curry is homely? And cardamom raisin quinoa underneath doesn’t hurt in the pretty department, either.
The south indian blend has — white pepper, chili, mango powder, dagger fool, clove, ginger, mace, citric acid, concoun, cassia, and akarkhora. Badass.
The garam masala is black cumin, black pepper, bay leaves, piper, cinnamon, mace, nutmeg, clove, black cardamom, ginger.
These are seriously aromatic and complex, and for some reason taste different in every curry I add them to. Maybe it’s like that chemical thing where the same perfume smells different on various wrists? Maybe it’s the akarkhora.
Then I made some DAIIIII-FU-KUUUU, yippee! I didn’t realize I was out of red dye for my envisioned green-and-red holiday colours, but I did have a beet, which worked perfectly and the subtle flavour didn’t mess with the beans at all. They are bean paste (anko) filled, which has got to be my favourite stuff ever. I’m still not 100% on the mochi part, I may have found the one food I’m not super crazy for, but they are definitely fun to make. And it was much as Julie in Japan describes: truly they are weird. But I did keep eating it and then later I did really want another one. That strange earlobe jellyness kinda becomes… intriguing? In a way? I must say I can taste the difference in the supple freshness of homemade mochi versus those awful pucks I got over christmas.
Okay, this is actually making my mouth water now, so disregard any blabbing about weirdness. You can also see that I like my anko (I LOVE my anko) chunky, generous in proportion to earlobe-jelly, and only moderately sweet.
J’s (half awake) response was A: “They look like the kind of thing that people eat in cartoons, Liz.” (I nodded). And B: “Hmm… they taste like rice cake.” Which I thought was mighty open-minded for a technicoloured blobby-dessert ambush, and indicative of an awesome generation of eaters. My parents would have certainly gone for the bugspray or something. :)
In response to KingoftheFrogs — what I did for the mochi:
The red and the green both had pretty different textures, since I used more water in the green, but they were both good… it takes some playing around I think.
1 cup rice flour
1/4 cup sugar
2/3 cup water + (if needed) 2-3 tablespoons
food colouring (optional)
(1 cup of anko/red bean paste)
* stir the flour, water, sugar and colouring together in a microwave-safe bowl, adding more water so that it’s smooth (but still pretty thick)
* microwave 2 minutes, then stir it like crazy
* microwave until it inflates, stir like crazy and stretch it and wack it with a wooden spoon until it’s smooth and bouncy.
* turn it onto a tray covered with potato starch (or cornstarch) and roll it into a snake, then cut that snake into 12 equal pieces.
* stretch a piece into a disc, thicker in the middle than at the edges, place 1 tablespoon of anko paste in the middle and wrap it up like a parcel, pinching the seam to join the mochi together. Dust with extra cornstarch, and set it aside, repeat with remaining mochi pieces.
note 1: they freeze pretty much perfectly, so uneaten candy can be squirreled away for later.
note 2: anko is soooo easy to make, it’s just red beans cooked with sugar and a touch of salt. Take cooked adzuki beans, add sugar til it’s sweet enough for you, mash with a spoon and cook over medium heat stirring constantly until it’s really thick, like cookie dough. Let it cool completely before using.
Ahhhh! So cute! They’re like koala bears! Except s’more flavoured! Mini-sizing these was SO perfect, it made them actually s’more sized. And unlike last time (of which we speak nothing and try maybe to forget the day-glo blue frosting on essentially my first batch of cupcakes ever), my painting class loved them! I only had three to take home from the critique, which I gladly invited to my belly. Oh, and I even put a bit of caramel syrup in the frosting for that burnt sugar thing, plus did I mention the grahams were homemade? Anyway, my teacher looked one moment at the tray I put on the table and declared my paintings A-worthy, sight unseen. Ha!
I was also blown away by this spicy rutabaga fava bean soup recipe from Tofu for Two. It’s so bloody tasty, I had it for breakfast, snack, dessert, hot, cold, with harissa yogurt, with pomegranate arils, with basil, and now it is gone and I am sad. I’m such a sucker for pureed soups, especially ones that taste like fanciness and comfort at the same time. And fava. Fava is specially good.
Once upon a time there was an more innocent time in my life where I had no ethical qualms about eating as much Habitant pea soup as my little tummy desired. It was creamy, and dreamy, and came in gigantic tins and sometimes I ate it cold right out of the fridge, sometimes heated up to make it extra silky, and usually with loads of black pepper. It was pretty good stuff, even though it didn’t take me long to scan the ingredients list once becoming vegan and there the shocking news was that even the “vegetarian” version had a whole bunch of lard in it! Super gross!! But I love that stuff, so I’ve been trying here and there to recreate it. The trick is to think simple and this is the closest I’ve come so far, this may have even been better! :O
(Oh, and it’s certainly that time of the season. I’m not the only one to sing the peas praises!)
On the soup front we’ve still been raring to go this week. After split pea came that rich, gravy-like black bean soup from the Veganomicon that I love so much. Pretty much made identically as before, but with a bit of red pepper added this time. That veg gets itself invited to anything that needs some ruby sparkle and a bite of sweet! Definitely a welcome addition here, and it’s cheap and healthy yet luxurious soups like this that make me feel like a queen that should have made a double batch because aaaaaaaaaah it’s soooooo goooooooooooooood.
For Hallowe’en this year I could not sleep on the eve of the Hallow’s Eve, so I made pudding at three in the morning. Have I mentioned that I adore the excuse to cook at all hours of the night when I have the place to myself? Lovely fun to make a big recipe of extra almondy pudding with a layer of toasted oats and almond crust surprise hiding at the bottom! I don’t think I’ll go the “crust” route with my pudding again, somehow gritty isn’t something I enjoyed on the tongue, but if you eat the creamy first and then the almost macaroon-like cookie bottom, well, that was pretty nice. We conveniently forgot to mention to the guys that there were seven of these in the fridge, and have been diving into pud at our leisure.
I’m not totally greedy, though, and ended up releasing 11 of 12 of these VwaV perfect pumpkin muffins out into the wild to get devoured by costumed friends. It was almost funny how the conversation went every time, though:
Me: here, do want a pumpkin muffin?
Them: ehhhh. nah, is okay.
Me: they are like cake!
Them: all right then (*pause for chewing*) WOW THESE ARE GOOD.
hahaha. fools that they do not know the wonder of gourd cake! Oh, yeah, and actually I made them with a Calabaza squash, which was remarkably smooth and sweet, and just a bit floral – worked beautifully here.
Finally, I am back onto my mission to finish the Vcon. One needs a past-time challenge, right? Eased back into the crusade with a quicky little baby bok shoy with crispy shallots recipe (read: onions, we is poor), enjoyed with my new obsession, black forbidden sticky rice, pineapple pieces and some goji berries for that painterly touch on the dinner plate. Delicious!
My tastes have been running along very childlike lines these days. Probably midterm stress coupled with the sudden news that Pomme – ie: the best, most esoteric, kitchen-wizardy, art-star, witty, gentle amazing roommate ever in existence – is moving back to Toronto in a few days… ;____;
(serious weepage. but I’m being stoic)
So I’m eating mac and cheese. Because, well… yay. Slurpy noodles. Susan V-style. Comforting yes… although next time I will leave the vegetables out of my comfort food, no matter how much I seem to have been in a “red & green cube” kinda mood that day (check out the tomato, cuke and basil salad behind the pasta – like eating christmas-y legos!)
Then I scratched this itch I had for loads of sweet beans and ZOMG I ACTUALLY BUY A FAKE MEATS. See hot dog? Delicious. Specially with V-con cheater baked beans, sauteed smoky mystery greens I found in the fridge, and scrambled tofu from Aux Vivres. (btw, it tasted more like egg than any scramble I’ve ever had, but I couldn’t really finish it… I’ve been spoiled on Vwav scramble I think).
And that up there is a gorgeous slice of procrastination. Essay-writing, smehn – Vcon apple peanut butter caramel bars instead! I used oat flake cereal instead of graham crackers, cause the crackers I thought I had in the pantry smelled intensely of 20-year-old warehouse, gross. But crushed cereal plus a bit of sugar worked great! I kinda wish they were apple-yer. But nonetheless they are coated in peanut butter caramel, and that stuff could make rocks taste good, sooo…… I now have a pan full of PB-love to pick at while I attempt to stuff 10 hours of meticulous drawing into… exactly 10 hours until class. WEE. I <3 LIFE. :)