You are currently browsing the tag archive for the ‘peanut’ tag.
Right, and finally, this is definitely the result of my new love affair with my wonderful freezer. Never could have concocted something so specific without being able to freeze tiny bits of things throughout my cooking. The whole door is filled with single cookies, 1/4 cups of icing, cake shavings, and other fun detritous I collect, mwahaha. For this little cake that I made for a dinner on friday, I started with a disc of leftover Brooklyn Brownie cupcake (the recipe really does make a LOT of extra batter). Then I made a base cheesecake cream in the blender, divided that into two and stuffed one with melted chocolate and the other with peanut butter. I layered and baked that at 350 for 45 minutes, then I made a quick chocolate agar-gel for the top and was really really pleased with myself for rocking agar finally. And then! Crushed-up peanut butter cookies for the sides. You know the awesome kind that are essentially just peanut butter and sugar? Yeah, those kind. And I almost forgot – star dollops of leftover chocolate cupcake frosting! PIMPED. OUT.
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. :)
So it’s been 10 days, and I was all going to post this picture and be like, “well, dinners like this are pretty much the reason I haven’t had anything blogworthy to mention all week. Simple and summery and involving a lot of corn, nothing terribly new.” But then I realized I was sitting on a whole bunch of pretty photos! (It’s funny, I also swear I’ve been living off of miso soup, but it’s so perfect for end-of-term eating – quick and cheap and energy-giving for late-night drawing sessions).
Okay, okay… so at the beginning of last week I thought I’d recreate that magically fermenting sesame slaw I made before, to much success. And I managed to get a photo of it before all the colours bled and muted out, too! (and like my new bowls? I so do!)
And Pomme surprised me with freaking spring rolls! It was in thanks for her birthday dinner, and they’re pretty much my favourite food ever, I ated so many of these it’s a wonder I didn’t roll around myself afterwards, but they were sooooo good, with mango and red pepper inside and peanut dipping sauce, egads. I even bought a thing of brown rice vermicelli to make them even healthier the next time I make them (and thus even more like a perfect food).
I love summer and farmers’ markets! A big basket of random sumptuous berry-things! Plus ground cherries, teeny grapes, figs, flowers and tart little red dots-on-the-vine, all for $5. I made the oatmeal of kings from this basket.
I also made pretty awesome vanilla-vanilla cupcakes for my drawing group, ’cause waking up early on saturday to go downtown and muck around with pencils is just that much more enjoyable with frosting. :)
I love how R on the left spontaneously drew a garden, with a mole in it and everything, and a Mr. Potato head! He couldn’t remember what radish leaves looked like, and I so knew exactly, having just eaten a salad of them the night before… so houray for the new kids knowing about their foodstuffs (there were discussions on the relative frumpiness of potato leaves and how appropriate that is to their taste, hehe).
And uh… I ran out of li hing mui yesterday, so I went to chinatown and picked some up for 85 cents….. and then totally couldn’t resist buying a wack more goodies, cause that place is pretty much like my idea of culinary disneyland. This was all under $20, too! Clockwise from the left is some wakame, black rice, abalone flavoured wheat gluten in a can (can’t wait to try that one!), yuba/dried tofu skin, cornstarch, brown rice vermicelli, regular rice vermicelli, mangoes, a mysterious package of some sort of pickled vegetable for 10 cents, wonton wrappers, assorted sesame/peanut/cashew brittles, sweet pickled radish, really cheap tofu, bean sprouts, and (of course!) the li hing mui that started this whole debacle.
I had to HAD TO experiment with that yuba, so stir fry it was, and WOW is all I can say – I love this stuff! It’s so chewy and soaks up sauce like a chewy soyfood of long-pantry life and pure awesome! And for the record… pickled turnips are delicious but pretty much 92% salt, so serve with caution (or at least a lot of water).
And is this related? Oh, I dunno. Girls and bugs living in symbiotic vegan harmony sounds okay to mention! And plus one-shot zines are super cute and everyone should try their hand at making one, be it full of manifestos, sketches, goth poetry, bread recipes, or like… everything in your apartment listed alphabetically.
That, plus walking around across the city and back all day today made me totally and completely go into SANDWICH MODE. Gallery-hopping is fun but hunger-inducing, and I even took some extra detours to get the perfect soft baguette-bread to make the Vcon cornmeal-crusted tofu Po’boy and it was SO worth it. What a perfect damn sandwich, I mean seriously. Dude. DUUUUUUDE. Anything involving chipotle mayo has to be good, but this was a major synthesis of happy components making perfect lunch science in my mouth. Making this again! With even more mayo! Bwahahahahaha. So evil, yet so delicious…
I also hope next week is similarly uneventful so I’ll have nothing to post about again.
I’m thinking of making bread with sprouted wheat berries soon!
This stuff is weird city, but I’ve pretty much fallen in love with “wet bean curd” now. I thought it was going to be spicy tofu in a jar, and for $1 I had to give it a try, but I got it home and it’s not tofu… exactly. It smells like briney blue cheese and the cubes inside are almost like… melted brie in consistency. So it’s kind of like cheese, but also a heck of a lot saltier and pungent-ier and I had absolutely no idea what to do with it (besides get kinda hooked on eating small bits of it with a spoon).
oil for frying
1 tsp grated ginger
1 tsp minced garlic
1 bunch of ong choy/chinese water spinach, rinsed and cut into long sticks (separate the leaves and stems)
2-3 cubes fermented tofu
* Heat the oil in a heavy skillet or a wok on high heat. Add the ginger/garlic and cook for about a minute.
* Add the spinach stems and cook for maybe 2-3 minutes, then add the leaves, and cook until they’re just barely wilted.
* Make a bare spot in the middle of the pan and mash in the bean cubes, then toss to coat everything. Serve whilst hot and juicy!
And if it’s just you… well then eat the whole pan with chopsticks and a big grin, and then have peanut-brittly-rice-caked-bottom-y candy things for dessert and revel in the not having to impress dinner guests and/or represent all major food groups in one sitting. woo!
Okay, first off — I LOVE going home and I LOVE finally being in a house that practically inhales food faster than I can make it! It’s so gratifying, and I can cook up a storm like I could never do for just myself. And there’s a big ‘ol feast I’m making tonight, so I have to throw up all the other pictures first so I can post about the dinner later. Anyway…
Peanut butter banana ice cream (based on ED&BV’s Cashew Banana Ice Cream). This was the last meal I had before I got on the bus. Nice meal, eh? Ooh, I want to let *every* banana in the world go overripe and then freeze them all and make creamy nutty soft serve. ALL the TIME.
And this is the leftovers I brought with me on the bus — the cauliflower curry and saffron garlic rice (both from the Veganomicon). The rice would be better with the chickpeas romesco I think, but it’s still the best rice I’ve ever made, so I shovelled it all up anyway. Does anyone else feel like they’re totally indulging by using white rice instead of brown?
I also brought a big container of tofu salad with me, because I make a really mean tofu salad, and I feel better travelling with a huge amount of no-brainer protein. It basically incorporates half my fridge door — braggs, lemon juice, nayonnaise, dijon, bbq sauce, garlic, paprika, turmeric, thyme, oregano, pepper, nooch, diced pickles and red onion. Oh, and a niiiiiice loooooooong squirt of sriracha, ’cause I roll like that. It’s so good. I had to fight my mom away from this sandwich.
So then my sister says “I’m hungry…. lizbeth, go make me something.” and I’m like “YES. This is called the V-con. What does your heart desire?” and she goes “Chocolate Chip Brownie Waffles” and I’m like “You rule so hard I can’t fathom your rulingness. Where’s the cocoa?”. These are basically the best thing to ever come off of a panini press, which we had to use instead of a waffle iron but that hardly matters because you could fry this on the sidewalk and it would still be good. They’re all fudgey… but not too fudgey. Pleasantly mid-fudgey. *drool*
I can’t believe I’m closing with vegetables. But I’m really proud of myself! I made a squash soup worthy of rivalling those little expensive pseudo-gourmet boxed soups. Nothing out of the ordinary, regular squash soup stuff like apple vinegar, almond milk, nutmeg, pepper, cinnamon, salt. A *tiny* bit of soup powder (but this kind was organic and actually tasted really nice). And a bit of maple syrup, and a bit of coconut milk. I didn’t even warm it up, I just blended the roasted squash with everything and put it in the fridge to reheat when I need it, and it’s, dare I say it, lovely.
So that’s the spread, but there’s a whole wack of goodies happening tonight, I spent all yesterday blending spices and prep-cooking pastes and making chutne—- oh, I shouldn’t say anything else. (I made a cake!)
Okay, I’m done. :)
(oh, and my sister actually DOES rule the universe, and keeps bringing me home treats from her job at the health food store — Belsoy puddings (chocolate and vanilla), asafoetida, gluten flour, thai ginger kettle chips, organic sesame-spelt bread, organic millet and red quinoa, vitasoy soynog (which is amazing, btw), carob chips, a jar of raw cashews about as big as a cat, lots of produce. Most of it free/about to expire. Quelle yay! I wuv her.)
Well, Liz is a happy vegan – I finally picked up Vegan with a Vengeance yesterday (it was between that and Refresh, or maybe Heaven’s Banquet, but hey, it’s Isa ramblings we’re talking about here, and I needed that recipe for the raspberry blondies). And the muffin recipes! There’s so many! Very happy vegan. :D
I thought I’d try the Hijiki-Salad Sammiches first, since I didn’t have hijiki, but I had nori….. thus the chickpea maki-wraps above. Muy tasty! It’s beyond simple, I just mashed the chicks with nayonnaise, salt, pepper, cider vinegar, tabasco and celery seed, then I spread it on toasted nori and rolled it up with carrots, cucumber, lettuce, red onion and sunflower seeds. Oh, and Braggs to dip, of course.
Also….. Chickpea Cutlets?
I am so sorry for having doubted you! You taste delicious the next day, as does that addictive Mustard Sauce, I just have to remember not to form you into the shape of meat lest I get weirded out by it. (my very good vegetarian friend Ben-sen just about busted a gut laughing when I told him I’d made a shmancy fancy dinner with roasted potatoes and cutlets and everything. He also polished off the leftovers and declared them “creepy yet delicious”)
My new gotten-for-giftmas copy of Eat, Drink & Be Vegan is finally a little warped and cook-stained! I got home from used-book shopping* very VERY starving, but for some reason instead of being sensible and making a sandwich I decided to go Moroccan, because I’m on a severe Morocco kick, I think. I almost bought a jar of pickled lemons. Haha.
So yeah… after about an hour I had a gigantic pot of incredible stew, a quick salad with her Cumin-Cinnamon vinaigrette, a somewhat-okay attempt at a Batinjaan Zalud (maybe deficient due to lack of garnish?), moroccan olives, and the cutest portion of whole wheat couscous you ever did see, prepared in a tiny metal measuring spoon. The flavours were all very good friends on the plate (yet each distinctive), and the stew itself was pure comfort (though it could use more heat and didn’t seem to suffer from lack of celery). It was also suprisingly clean-tasting for something I expected to be heavy, and I’m having a hard time running back to the kitchen to grab another mouthful… mmm. I love Dreena’s food! I can’t wait to make more stuff from this book! Anyone have any recommendations?
~~ ALSO: in an interesting twist of internet-fate, I stumbled across Envirowoman’s Amazing Blog shortly after eating my plastic-wrapped noodles the other day and went, “woah, hey – I really can’t be eating this for reasons of the earth, as well!”. I got inspired. I have a hideous compost container right on the counter now (even though I live in an apartment and don’t actually HAVE a place to put all the rotten-food when it gets fulled up). I started a paper bin. I have no idea what to do with my tin cans. Maybe I’ll just sneak my stuff into other people’s recycling bins in the dead of night, with a ninja mask on, and pretend I’m some kind of bizarro-universe version of Robin Hood…