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Unrelated to photo above, but that’s what scrolling is for ———— the beautiful red and white salad next to it all was from the Tropical Vegan Kitchen and ab-solutely scrumptious. I’m going to post the recipe, too, because I just saw a great video concerning appropriation and culture (and breakbeats) and I figured heck why not, share the love, share the coconut dressing —
Thai-Style Romaine Salad with Creamy Coconut Tamari Dressing
I usually feel funny posting about salads, since it’s like, well, vegetables. With oil and salt and things. But this one was like a bomb of happy went off in my mouth, so here it is. I think there was berries, daikon, carrot, goji, ume vinegar and mirin involved, maybe some tamari. Good stuff!! I think this is when I began to taste spring, a little bit.
And if I wasn’t careful, Satchmo was gonna taste my peanut butter banana oat muffins!! These are soooo perfect if you don’t want anything even remotely evil in a baked good, and I really didn’t at the time. It’s just every ingredient listed in the title, plus some baking powder, cinnamon, and raisins for sweetness and that’s it. I mean, admittedly I added some salt and allspice, but that’s still earnest. And they made perfect desserts for anything, since I made them mini I could celebrate putting my clothes in the dryer with a muffin if I wanted. Oh yeah! And gluten free, too! Like the loaf, completely subconscious on my part, but neat. Oh, and recipe is from aTxVegan!
And I ought to open Vegan Fire & Spice WAY more often, because it’s just crammed full of launching-pads for creative dinners. I was way too lazy to cook up brown rice one night, so I riffed off the Persian Orange Rice with Pistachios, using couscous and walnuts instead. Really good!!! Totally orangey and warmly spiced and great with zataar-spiced vegetables to mix into it (especially zucchinis!)
I’m inspired again!! It happened very suddenly, I think a warm breeze passed through my kitchen and the walls turned sunny-orange in a way I hadn’t seen in months, prompting a small whirlwind of culinary tinkering, and I haven’t stopped since. I made raviolis, even, which I’ve always wanted to do! They’re roasted beet with rosemary and toasted walnuts, made with wonton skins, so they’re not pasta exactly, but I prefer the chewy dumplingness of the skins, actually. Because that way I’m allowed to eat them with my hands. They also coincided with a small disaster that resulted in something wonderful …….
— my fridge has sucked for years. It’s been replaced 3 or 4 times since I’ve lived here, and each one has been more small, old, fragile and smelly than the last. Have you ever seen a fridge where the freezer was INSIDE the box, and there was only one door? That was mine, until last week when it started to leak freon and smell rather horrifyingly chemical. I tried eating an apple from the crisper and my mouth started to tingle… I didn’t repeat that. O_o
The building quickly replaced it, as usual, except that this time – it’s a real fridge, white and sizeable, with a real freezer door! It makes a very satisfying sound, and my smoothies taste like ice cream now because the ice is so cold. Amazing! Anyway, the reason I bring this up is because while I rescuing things from the old icebox I pulled out a huge bag of peas and was like, “uh… I should eat these somehow”, which led to a most delicious puree to go with my raviolis. I just threw the peas in a blender with some garlic, basil, mint, balsamic, oil, tamari and pepper and it was shmancy-perfect-face-stuffingly-delicious. woo!
I also made some sandwich bread last week, to celebrate the white flour purchase. I’d never made sandwich bread before! It’s so useful, and tasty. This one was whole wheat rye, made with a bit of molasses and caraway and I had no trouble eating it up, especially shmeared with spicy homemade apple butter, yum! It inspired me to make a real salad. And it inspired me to have reubens for lunch all last week – holy batman that’s a good sammich!
For the ‘meat’ part I made lentil patties with pickle juice and gluten flour, breaded them in breadcrumbs and baked for 30 minutes, flipping once. Then loaded on the sauerkraut and homemade 1000-island and munched happily away!
Finally – to celebrate the spring equinox, and in anticipation of finding good things in life, I baked a lemon poppy seed bread yesterday, studded with little treasures. Rings, crystals, little coins, it was so much fun to bring this to a potluck, cover it with fresh berries, and slice off little hunks with surprises inside! The bread itself is moist and more-ish, too – super citrusy, with a sparkly sugary crust, and soaked in a lemon syrup = win!
Springtime Lemon Poppyseed Bread
1 tablespoon lemon zest
juice of 1 lemon
3 tablespoons poppy seeds
1/4 cup applesauce
1/4 cup oil
1/2 cup sugar
1 cup water (could use milk)
2 cups flour
3/4 tsp baking soda
3/4 tsp fresh ground nutmeg
1/2 tsp salt
3 tablespoons raw sugar (for sprinkling on top)
optional: little metal trinkets
1. Preheat oven to 375 and grease a loaf pan.
2. Combine the wet ingredients in a large bowl, lemon zest through water.
3. Sift together the dry ingredients, then add that to the wet and stir just until combined.
4. Pour half the batter in the pan, dot the batter with metal trinkets (if using), then add the rest of the batter, sprinkle the top with raw sugar and bake for 45 minutes, or until the top is golden brown and a skewer comes out clean. Don’t take it out of the pan yet though! While it’s still warm, make….
3 tablespoons lemon juice
1/4 cup sugar
1. Mix lemon juice and sugar together in a bowl, microwave on high for about 45 seconds, stir to dissolve into a syrup.
2. Poke a bunch of holes in your lemon bread with a skewer or a toothpick, then pour the syrup over top and let it soak in for about 20 minutes. Then take it out of the pan and let it cool. Slice, warn people not to break their teeth on anything, and bask in the party game + dessert combined. :)
This was the result of a hankering for an old-fashioned face-stuffy burger, and did it ever deliver on that. I made some crusty kaiser rolls, some straightforward black bean burgers (with rye flour and tortilla chips instead of white flour and breadcrumbs), put a bit of mayo and pepper on it and it was absolute perfection.
I also tried soygurt for the first time last week (in order to make that harissa yogurt swirl for the fava soup) and I loooooooove it. I didn’t eat cheese as an omni, I ate YOGURT, and loads of it, so I don’t know why it took me this long to grab the blue tub and add it to everything. This almond butter-lime dressing was so easy and yummy!
And speaking of soy… the other day a half block of firm tofu practically jumped into my blender and went “eeeeeeh! add sugar and lemon to meeeee!”. And who was I to argue? I baked this one, and added a pinch of nutritional yeast which sounds weird but gives it depth (just a pinch). The texture was perfect too… it sliced off into tart little “wodges” which in my odd mind is the exact word for an ideal slice of cheesecake. I wish I could live off of this stuff!
(oh and it was about 4″ across. I love mini tins!)
Finally I made Juineve’s creamy eggplant and roasted pepper soup with zaatar crackers. I doctored it a bit, roasting the vegetables and added tomatoes and a splash of sherry, and wished I had made more, it was so luscious. Thumbs up!
Woot anachronistic cooking! I’ve been wanting to try some medieval cuisine for a long time now, and a fennel in the fridge seemed as good a time as any to start. This is a pretty straightforward soup recipe, except that the spices are totally left field and extremely yummy. Apparently medieval cooks were heavy seasoners, actually, and used a lot of sour, sweet and spicy, and eastern ingredients when they could get their hands on them. Sounds good to me! And I tried soda bread for the first time — it’s so crusty and fast, I love it.
Damned Tasty Ye Olde Fennel Brothe
1 tbsp olive oil
1 onion, diced
3 cloves garlic, smashed
1 fennel bulb + greens, diced (put the greens aside)
1 medium white potato, diced (not authentic and tastier without!)
5-6 cups of ‘chicken’ broth
1 tsp dried galangal pieces (1/2 tsp of dried ginger might work, too)
4 whole cloves
a good pinch of saffron
lots of pepper
1. In a soup pot, brown the onions and garlic over medium heat until translucent. Add the potato and fennel and continue to cook until all the vegetables are golden and soft.
2. Add the broth and spices, bring it to a boil, then reduce and simmer, mostly covered, for about 25 minutes. Add the frilly fennel tops, check for seasoning, and keep simmering until the vegetables just start to break down into the broth. Puree if you’re not feeling authentic (perhaps food mill or pound with a rock?). Serve with soda bread….
Soda Bread (for one)
1/2 cup whole wheat pastry flour
1/8 tsp each: salt, sugar, baking soda
2 tbsp + 1 tsp milk
1/4 tsp vinegar (white or apple cider)
1 tbsp of currants or chopped raisins
1/2 tsp caraway seeds
1. Preheat oven to 400 F
2. Sift the flour with the salt, sugar and soda into a large cereal bowl.
3. Add the vinegar to the milk, then pour that into the dry ingredients.
4. Stir with your hands until a raggy dough forms, then turn it onto the counter and knead just a few times to smooth it out. Form that into a little biscuit shape, cut a cross on the top, place on an oiled baking sheet and bake for about 20-25 minutes, or until it’s browned on the bottom and smelling nice.
The greatest supper ever devised? At least very very close. Brown rice toast with cashew butter, sultanas, fig jam, cortland apple slices (local) and sweet grapefruit (not so local). I dunno why, it was just perfect last night, very comforting, when down like a sweet dream. And no stove required, just a mouth for nomming. I swear I do eat vegetables. :)
(I am indeed posting about toast. We are all allowed to do it once. Yes? Yes.)
So I’m writing this from the comfy green rocking recliner in my mother’s living room, covered in flour and crossing recipes off of the veganomicon index faster than I can decide on the next thing I want to make, and that is to say – life (or at least my pseudo-vacation before school starts full throttle again in september) is good.
I even got to make a pie – a birthday peach and blueberry pie at my mother’s request, using the vcon pastry instead of my usual. It’s definitely easier to use, like those pie crusts you see on television that people just sort of toss into the pan… but I think next time I’ll stick with my madness-inducing-yet-extraordinarily-tender crust I usually use. Because personally I’d rather my pie disintegrate into buttery flakes at the touch of a fork than look pretty and pert, but that’s just me…. and I’m just a pie-obsesso who so rarely gets to make them… :p
Mmm… and I’m mentioning here that in an awesome and unplanned way, there is a tomato in just about everything in this post. Which makes sense! It being the season and all. But I’m mentioning it so you can play along and find them. Like in the vcon midsummer corn chowder, which is SOOO good, you have to make it! With rosemary focaccia it was perfect, and there was a big paprika’d mountain of hummus on the table, too.
Went out for dinner at Corners on Bank. Not much to say… I mean, it was crazy delicious, but it was just a Boca burger. I guess to people who never ever eat those things it’s a special treat, though. And they very happily let me pick my own toppings off of the menu options, so I got chipotle salsa, caramelized onions and guacamole, and the calabrese bun was teeth-sinking yeasty and notably fresh, so really, who’s complaining at all?
Okay me, for forgetting to ask for my salad sans dressing. :p
1 cup cornmeal
3/4 cup water
1/4 cup almond milk
1/2 tsp salt
2 tbsp chopped pickled jalapenos
1/4 cup sauteed onions
pinch of sugar
Fry them up, eat with salsa, say yum yum yum and think why didn’t I make DOUBLE that amount because now I have to give my lunch to my sister who just came in the door with hoecake longing in her eyes. Alas, alas…..
….at least I got the vcon mexican millet all to myself! It wasn’t gonna happen like that – I was making it for everybody, but everybody went to bed, and then a forkful of it went in my mouth and any plans to eat anything else went ~poof~ and I had half the pot all for me, and it was so good. I love millet! Especially when it’s buttery and nutty and crisp/creamy, and eaten out of a dainty little rice bowl.
And then vcon blintzes, with dill-tahini sauce, applesauce and pickled red cabbage. A lot of work for something that tasted pretty perogi-like, but delicious nonetheless. Especially when all the toppings glooped together to form SUPER GLOOP of the potato-y sauce-y goodness.
And lunch today – vcon creamy tomato soup (+ broccoli) with celine’s cheezy crackers (YUM!) and vcon mushroom-walnut pate with more lentils and less walnuts because that’s what I had.
(in conclusion: I love tomatoes! <——- ze obvious) :D
Just a quick update, a couple photos that have been on the computer for a few days…
And I’m really not exaggerating when I say this is my favourite tofu marinade yet – it’s a Swell Vegan tester recipe for maple-mustard-chili tofu, and it’s awesome. The salad paled in comparison, and the second half of the batch got eaten straight up, with glee, much like a plate of chicken nuggets of yore or something. Total make-again recipe!
And more pizza! I’m pizza-obsessed! J says I’m also crust-bubble obsessed, but he’s quite allowed to say that because… I am. This is only my favourite crust-bubble, and there were many, each with a photo… I am a nerd. :D
And J is still staying with us, and my new roommate is a kitchen-goddess in her own right and works at the best vegan restaurant in the city, so we’ve been collaborating on dinners! Her own component of a brown rice macro bowl was so delicious there wasn’t a speck of leftovers to take a photo of the next day (imagine perfectly cooked rice, confetti-bright vegetables and toasted sesames everywhere), but there was a little bit of my curry around for lunch the next day, so here it is. Aloo paratha, gajar salad, lentil sprouts and a really nice katirikka rasavangi (south indian eggplant curry). I think I might explore this south indian thing a bit more, I’m adoring the heat and the coconut.
And woo! Blackberry-lemon verbena sorbet success! I don’t have an ice cream maker, so I had to nurse this stuff over the course of a few days, stirring it constantly and waiting for my wonky freezer to make it scoopable (I also had to add a bunch of water to help with the freezing, but I was really happy to do that, it was a little sweet in the beginning). Anyway, I’m totally hooked on this sorbet thing! It’s so refreshing, and the herbal bit was transcendant. I’m thinking of trying vegan addict’s Black Hole Sorbet next – it looks sooo decadent. yum!