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Hey guys, check it out – ancient cookbook envelopes! You know the kind of cookbook that has the index with the illustrated alfalfa leaf and the recipes for brown rice pudding with apricot and kale and buckwheat egg-mash? Yeah, the kind that wouldn’t suffer much from being folded into something beautiful and useful, I think.
Oh, okay, just one more thing. A quick bottomless apple pie made with the crust from Fran Costigan’s More Great Good Desserts. Amazing! It’s made with frozen oil and it’s the flakiest darned thing I’ve ever managed to top a pie with! Really easy, too, and stood up to my adaptations (mostly spelt flour, some whiskey added). Makes me think I might master pies someday. I’m still no expert, but this one was getting close… the apples were just kissed with 5-spice powder, ooh. We drizzled it with coconut cream and it was very good.
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.
Oooh, I’ve been wanting the Vegan World Fusion Cuisine cookbook SOOOOO badly, I’ve been pretty much in love with how it all looks so fresh and spirit-full, and complicated in the sense that there’s a lot of small ingredients involved, but essentially simple to prepare. Plus it’s all colourful, and semi-raw! Anyway, fortunately enough you can read a bunch of it online, and two of the recipes just about stepped off the page, took a gander at my fridge and said, “you know girl, you have everything to make this AND it would use up that gigantic organic cauliflower you got for 99 cents that’s been sitting like a delicious white ghost in your fridge just waiting for the right soup recipe to come along.”
I swear, they said that! (it’s a pretty magical book). So I soaked up some seeds and maybe an hour later I had some seriously sparkling food. The sunflower seed pâté is so cool, you get a woosh of olive and then a woosh of sundried tomato, and so on like that. And the soup! It’s light but almost buttery and easy enough to make that I did it all with one hand while talking on the phone. Went really well with the sandwich!
5 cups filtered water or vegetable stock
3 1/2 cups cauliflower florets
1 medium onion, chopped
1 cup cashews, roasted (I only had 1/3 of a cup and it was totally fine)
1/2 cup celery (I didn’t have this, didn’t miss it)
1 tbsp garlic
1 tbsp nutritional yeast
2 tsp sea salt, or to taste
1 tsp fresh dill (or 1/2 tsp dry)
Pinch of crushed red pepper flakes
black pepper, ground to taste
Nama shoyu, to taste (optional)
1. Add water or stock, cauliflower, onion, celery and garlic to a 3 qt. pot and cook over medium-high heat until all veggies are just soft, approximately 20 minutes, stirring occasionally.
2. Remove from heat, allow to cool 10-15 minutes, place in a blender, add cashews and very carefully blend until smooth (I used my stickblender). Blend in batches, being careful to fill blender only half full. Start with low speed initially, slowly increase speed until desired consistency is reached. Return to pot, add remaining ingredients and stir well.
Jai to the Most High Sunflower Seed Dip
1 cup sunflower seeds
1/4 cup lemon juice, fresh squeezed
1/2 cup filtered water
2 medium sundried tomatoes, soaked in warm water
2 tbsp red bell pepper, diced
1 tbsp green onion, diced
1 tbsp olives, sliced thin
2 tsp fresh basil, minced
2 tsp italian parsley, minced
1 tsp apple cider vinegar
1 tsp Nama shoyu, or to taste
1/2 tsp garlic, minced (optional)
1/4 tsp oregano, fresh minced
1/4 tsp sea salt, or to taste
1/4 tsp black pepper, ground to taste
1. Soak sunflower seeds in water for at least an hour.
2. Soak sundried tomatoes in warm water for 20 minutes. Drain & chop small and place in a large mixing bowl.
3. Place soaked and drained sunflowers seeds, lemon juice, water and garlic in food processor and process until smooth.
4. Place all ingredients in the large bowl and mix well. For best results allow to sit for a few hours before serving.
Yum, yum, croquettes! K, I think I’m seriously obsessed with any food that comes with a dip and can be eaten with the fingers.
Then I had to try my hand at making some fake meatstuffs, ’cause there’s something just so empowering about that, ne? And having seitan in the freezer is just a nice feeling.
The spices are so pretty I could never have planned or expected them to be as incredibly universally exquisite as they are right there. And yeah, I added fennel ’cause these are Italian sausages, not no sissy lame-boy regular saussices.
Finished sausage! There was another one but I ated it real quick, since the foil broke on it and it was all misshapen and puffy and ummm… smelling really good. Thank you Julie Hasson!
And finally, the least sexiest of all the photos and yet so the tastiest — I made my first baba ganouj yesterday and it was to DIE FOR. I squeezed out all the stringy bits with my hand and squished it and squished (with my clean hand) until it was perfectly whippedy smooth, and then I mixed in the lemon/tahini/salt&pepper/garlic/parsley and then I toasted up some garlicky pita chips and then I had a dinner of awesome simplicity.
(moral: I love eggplant. lots!)
The second of our moon-based potlucks, this one was a small but cozy and fairly jumping affair. Despite over-garlicking the caesar by a LOT, the omnis were devouring it down, as well as raving about the wakey muffins and okay, everything else! In fact, it kinda went like –
omnis: “Ooh, potluck!”
veggies: “Yep, vegan potluck.”
omnis: “OOH, POTLUCK!”
Nice to see that kind of reaction, like the vegan revolution is actually gaining headway!