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Oh, I am so procrastinating right now.  And isn’t that *totally* the best time to blog, when it feels like a sneaky indulgent privilege to be able to write about all this stuff?  Hurray!  Southeast asian art, Foucault, and russian neoromantics be damned, all of them (at least for the time it takes me to write this, and then it’s back to dandelion tea and the books.  which isn’t so bad, nah….)
I didn’t plan the colour scheme at all, but there it is.  Orange is a lovely colour to eat, cheery and usually sweet.  I may have mentioned the acquisition of my very first copy of Vegetarian Times in a past post – well, I made more than donuts.  The edamame and sweet potato collard wraps jumped WAY out at me when I saw them, basically ’cause I don’t think I’d ever put those ingredients together in quite that way before.  There’s even firm-soft tofu in here, and the only spice is cayenne.  In the end… they were good.  I enjoyed them a lot.  There was something odd about the texture I wondered about, but I think I was just getting used to edamame, which are way richer than frozen peas.  (I was an edamame virgin before this recipe you see – another reason to try them out!).  Ultimately I recommend it, although I liked the filling best of all over crunchy romaine leaves for added texture.  It froze really well, too.
Then I saw Smitten Kitchen’s recent cornbread salad and deeply swooned over the concept of it all.  I think I saw it early in the afternoon and was eating it a few hours later for dinner, I was so jazzed about the thought.  So amazing this was!!  The tangy dressing soaks into some of the cornbread bites to make UbertasterBomsOfWow, and the rest stay crunchy and toasty and awesomely contrasty.  
Can we pause a moment to lament the atrocious photograph that I took of this salad?  
** moment of silence , snicker snicker **
delicious though.

I am a bit of urban harvester.  Just a bit, just here and there.  Kind of like Benjamin Bunny, and I spotted a green tomato peaking out from a trendy bar’s front garden one Friday night while I was walking home and slightly drunk and I didn’t figure it so bad to pop it off and dream of frying it up for dinner.  I see it as being a natural part of the city’s ecology, you know.  And I plant things around.  Anyway, I fried it southern style and it was delicious!  Tangy and juicy and zestier than a red one.  Really good with egg salad beside it, too (ppk recipe, of course.  probably with extra mustard, if I was being myself that day).

Also from the Isa salad files, a very loose translation of the Prospect Park potato salad from the Vcon.  Loose, as in I had about 10 baby red potatoes and no desire to do any specific divisions of a recipe, so I just looked at the ingredients list and threw all of those things into the same bowl until it tasted good.  It tasted good!

These tasted okay.  I mean, the chocolate filling was the most intensely luscious sticky fudge sauce in the whole world and I was scraping it out of the pot like crazy to get the last smidge – THAT was amazing.  The cookies were only mehn, though.  Not so surprisingly, since they’re just really fatty shortbreads that I didn’t veganize well enough I guess, but anyway – Gale Gand’s Orange Sandwich Cookies from Butter Sugar Flour Eggs if anyone’s curious.  (Make that filling sauce, omg.).  And they sure are pretty looking.

And I tried to recreate one of the super hippy chunky crunchy veggie restaurant style cookie recipes.  You know the ones that are full of flax oil and/or spelt chunks and/or seeds and yet somehow are just incredible?  I kind of succeeded, kind of… okay, not really.  But I learned a lot about baking soda versus powder, and I have the beginnings of a fantastic sesame seed crust in my freezer right now… ha.   If anyone knows of a recipe that makes a big crunchy, browned around the edges cookie that tastes like a cross between a sesame snap and and oatmeal chocolate chip, do DO let me know.  I’ll send Peppermint Ritter Sports, I promise.  :P

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(ps. sorry about the font in some parts of this post.  not sure why it went so wonky)

So if my blog tags are any indication at all (and amusingly, they often are), I’m more than a little mad for blueberries.  Dunno why exactly… it could be the bursting qualities… or the way they’re so purple and freeze perfectly and are also called starberries?  And when you stick them in things people go “oooooooh” without fail, it’s kind of funny!

When I saw this recipe for pea pancakes with blueberry basil dressing I knew knew KNEW I had to try it, it sounded the thing little fresh-showered elves would eat over tea and the latest forest news.  Lo and behold, it even looks like that sort of food, too!  Call me bowled over with technicolour, batman.  I wanna cook chromatically so much now!
Here’s the veganization of it all.  The pea pancakes are almost perfect (I’d consider leaving out the cornstarch to keep the flavour brighter perhaps?).  The blueberry dressing is also pretty good, but I could do better probably and another kind of vinegar would probably work nicer, I just haven’t figured out which one.  Still really good though!  (If you wanted lemon I’d never stop you, I just wanted to see if I could use something besides citrus.  Balsamic would probably be nice, too, come to think of it).  
Blueberry Basil Sauce

2/3 cup blueberries

1/4 cup water + 1 tbsp

1/2 tsp sugar

1/4 tsp salt

1/2 tsp cornstarch

1 tsp vegetable oil

1 tbsp unseasoned rice vinegar

1 tbsp fresh minced basil

cracked black pepper

– In a small bowl, whisk together 1 tbsp of water with the cornstarch, set aside.
– In a small saucepan over medium heat, bring the blueberries, 1/4 cup of water, sugar and salt to a low boil until the berries start to pop and bleed their juice.  Remove from heat and stir in the cornstarch mixture, oil, vinegar, basil, and pepper.  Taste for salt and cover to keep warm.
Green Pea Pancakes (serves 2-3 as a snack or side)

4 oz. snap peas, strings removed

1/2 cup green peas

1/2 cup milk or cream

1 tsp melted buttery spread

1/2 tsp cornstarch

1/4 cup flour

1/4 tsp sugar

1/4 tsp salt

1/2 tsp baking powder

– Bring a pot of lightly salted water to boil.  Blanche the snap peas for 30 seconds, then rinse in cold water.  Do the same with the green peas, until they’re tender (2-3 minutes maybe).

– In a blender, combine the cooled peas with the milk, butter, and cornstarch, and blend until pretty smooth.  Move to a mixing bowl.

– Sift in the dry ingredients and gently fold until totally incorporated (shouldn’t take much effort)

– Melt a bit of buttery spread in a nonstick and fry thin little 2″ pancakes until golden brown on both sides.  Serve warm with a bit of blueberry sauce and some basil leaves on top.

Right.  And.
AND.
It was Pomme’s birthday time this weekend, and that meant I was required to out-do myself again, inspired by love to fling culinary handrail-holding out the window and concoct some sort of artistic masterpiece that’ll never have a recipe written down (but I’ll always remember how to do).  In this case – a 2-layer Morrocan Mint cake with generous inches of Blueberry Mousse and a Pomegranate Glaze, topped with sugared pine nuts and mint leaves.  !!!!  For the record, I did a billion new things in the kitchen for this (well okay, I played with agar), and it turned out like some patisserie’s jazzed star, in shades of aubergine, gold and lavender, and I *wish* I had a slice shot, but it was enjoyed by candlelight in the company of lots of vegan restaurant coworkers, so I’ll just have to make another layer cake soon to make up for that! :p
Officially, the entire thing doesn’t have a recipe, but I’ll post the adaption I made to the matcha cupcakes from Vegan Cupcakes because it made a damned fine joconde and the vegan world can always use another attempt at that, I think.  Pretty simple, actually… (it was the simple part)
Vegan Morrocan Mint Joconde

1/2 cup soygurt

2/3 cup strongly brewed green tea with 10-12 fresh mint leaves in it (strained, of course)

1/4 tsp vanilla

1/3 cup canola oil

1/2 tsp almond extract

3/4 cup flour

1/2 cup ground almonds

1 tsp baking powder

1/4 tsp baking soda

3 tsp matcha soymilk powder

1/4 tsp salt

3/4 cup sugar

– Preheat oven to 350 and line an 8″ cake tin with nonstick spray and parchment paper.

– In a large mixing bowl combine the soygurt, tea, extracts, and oil

– Sift together the dry ingredients, then slowly add it to the wet bowl in installments, gently folding with a whisk until it’s smooth.

– Pour into cake pan and bake for 35-42 minutes (my oven is really slow, so take these times as approximations).  A toothpick should come out clean, and the top should be glossy and flat.

– Let it cool almost completely before turning it onto a parchment lined cooling rack.  Once cool, cut it carefully into 2 layers, and soak each layer (as you construct your moussey cake) with Mint Syrup.


Mint Syrup


2/3 cups strong Morrocan mint tea (made the same as before)

1/3 cup sugar

some extra mint leaves if you want


– Bring everything to a boil in a tiny saucepan over medium heat and let it bubble until it’s reduced slightly and thicked.  Cool completely before spooning over your cake layers.


(it all tastes of exotic and meltaway sweet sand and herbs….. very very very – needless to say – delicious)

red white and umami all over

Happy July 1rst, that is to say – Canada Day!  It’s the nation’s birthday and I’m celebrating in Quebec, which means a certain amount of gusto is required to make any noise at all, what with everyone tired from St Jean Baptiste Day just about a week before.  It’s not quite the party that it is in Ontario, but by golly if I can’t make my lunch about as patriotic as a waving flag, at least in colour scheme anyway (and association to good old BBQ food… yes I SO do love the taste of char).
For lady Canuck’s 142nd, I dived into the sausage section of Vegan Brunch and couldn’t even approach deciding one recipe over another, so I made 2 batches at once – the Italian Feast and the Cherry Sage, done up into smaller links so they were hot dog sized.  And after discovering that the grocery store had no (NO) hot dog buns (and even if they did, they would probably be terrible because they usually are), I just had to make a little batch of my own.  Which I TOTALLY recommend, it makes a huge world of difference.  So much so that I’m gonna post the recipeeeee, taken from this blog, taken from King Arthur flour……
Hot Dog Buns
(chewy, wheaty, soft, dense in a good way, stands up to condiments – ie; perfect)
(makes 8)
1 tbsp sugar
2 1/2 tsp active dry yeast
1/4 cup warm water
1 cup warm milk
2 tsp vegetable oil
2 tsp salt
3 – 3 1/2 cups flour (I used 50% whole wheat, still came out fluffy and soft)

Directions:
– In a large bowl, combine water and sugar and let it sit for 5 minutes so the yeast gets foamy.
– Mix in the milk, oil, and salt, then add 3 cups of the flour and knead until it comes together into a dough ball.
– Turn onto a floured surface and knead for 6-8 minutes, until it becomes a bit like plasticine.  The dough isn’t as soft as in some recipes, and it shouldn’t be sticky (add up to 1/2 cup more flour as needed).  Move to an oiled bowl, cover and let it rise in a warm spot for 1 1/2 hours, or until doubled in size.
I’m just building anticipation for chewy perfect grilled bun-bite here :)

Once it’s risen, turn onto a lightly floured surface and cut into 8 equal pieces.  To shape a bun, make a piece into a rectangle, then starting at the end closest to you, roll it up tightly like you would roll a cigarette, folding in the ends on each side as you go.  Pinch the seam when you finish, then place it seam side down on a parchment-lined baking sheet.  Repeat with the rest, then cover with a piece of plastic wrap sprayed with nonstick spray and let them rise for 30 minutes. 
– Preheat the oven to 400F
– Bake for 20 minutes, then move to a rack to cool

INNARDS !!!!

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

(serves 4)
10 oz. of romaine leaves
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced and soaked in cold water for 10 minutes, drained well
1/2 cucumber, peeled, seeded and thinly sliced
2 tbsp basil, rolled up and thinly sliced
Coconut Tamari Dressing:

6 tbsp coconut milk (full fat works best here)
2 tbsp fresh lime juice
2 tbsp tamari
2 large cloves of garlic, minced fine
2 tsp palm sugar, or brown sugar
1 1/2 tsp red thai chile, seeded and minced superfine
Directions:

– Whisk, let it sit for at least 10 minutes.
– Toss 1/2 the dressing with the salad components, arrange prettily onto plates, then drizzle with the remaining dressing.  
So patriotic!  (if a little Thai ;)

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