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Yep, it’s happened here before, and t’will happen here again. Pretty much any time I get an incredulous gasp when I mention samosa pizza, I just have to change some minds, hehe.
Oh, and I was dared to make crust. I’m a Daring Baker now!
It involves making some yummy spicy curry potatoes. I used red and fingerlings, which are adorable, I just have to mention. Lots of mustard seeds, cumin seeds, coriander, turmeric, red chile, lime juice and garam masala and coconut oil. More spices. Oh, make it spicier.
And then puree up some fresh pineapple and reduce it a little bit over heat with a splash of red wine vinegar.
But my pizza? It’s pretty magically delicious. The dough is a little sweeter than I usually like, but hands down the stretchiest blob of dough I’ve ever had the pleasure of spinning on my knuckles. I like the part about letting it rest on the counter! Anyway, you’ll want to serve this one with beer, or a big salad to make up for the lack of vegetation. And chutney couldn’t hurt.
I swear it’s not even close to as weird as it sounds. :)
I lost my camera cord! And I lost the internet due to crazy summer storms and their ease at destroying routers! So I’m sitting on a lot of pictures… will you bear with me? I have forgotten which are worthy of blogation, but I assure you, most 94% of it was delicious. Highly chewable. Well… I guess you can’t chew jam. But doesn’t it look pretty? Lame peaches became perfect ice cream topping, even though I pouted and danced all the while my mom made this, because I wanted to eat them raw. But I’m an annoying daughter like that. Yep. :D
And I invented a pizza! Which I would bet anything has actually been done before, but if you get the chance, you MUST try making a batch of samosa potatoes and laying it over pizza on a bed of pureed pineapple. It’s my new absolute favourite.
Oh, and speaking of pizza, I’ve been introduced to Ottawa’s gourmet pizzeria, Pavarazzi’s. It sounds so much like paparazzi!! Paparpizza? They have good taste in vegetarian toppings, though. No lame soggy mushrooms/green pepper combos. Sesames and roasted red peppers, artichokes and olives are the standard. Good show!
**note: I avoided the cheese bits encroaching on my nice side like the absolute plague, and am I the only vegan who takes pleasure in an increasing dislike for the smell/accidental taste of animal products? Cause cheese kind of tastes like fermented fluuuuuuuid to me now. *cough*
Appetizing! You can keep your squishy olives, sis!
Speaking of good taste (haha) and vegetarian accommodations, mum and me broke out this cast-iron grill pan that magically appeared in the pantry sometime between this visit and my last to grill up everything in sight, and some fennel besides. I also get to take the pan home! (vcon grilled tempeh tacos, here we come!). Simple dinner, yes, but I was raised on the good art of arranging a sandwich spread, and forgive me for my stereotypical tastes, but I SO do love a grilled vegetable. I think I ate 3 dinners worth of food here. It was worth it for the rosemary bread. The rosemary bread that was made of olive oil. Droolular.
Bit o’ baking. Ever tried a flapjack? I um…. hadn’t. But I was mad curious, I mean – golden syrup, margarine and oats, plus major associations to my UK heritage, I had to at least try. I succeeded at making floppy oat chews? The fat content alone is scaring me away from attempting this again… but if anyone else wants to try, I CAN highly recommend adding some lemon or lime juice to the mix, cause it makes it all lip-smacking more-ish. Too bad about the melty texture, though…
As will peach right side-up cupcakes with toasted candied almond slivers on top (I should think). Which are perfect from the fridge, cold… teeth sinking through the cold fruity layer to moist almond-y crumbs…. acklejackarggggg…. s’good. I got the coveted “vegan baked goods are soooo much better than normal baked goods” comment from not one, but three separate eaters of cake. Suke-sess!
To make thine own, take one pineapple rightside-up cupcakes recipe from Vegan Cupcakes Take Over the World, replace fruit with appropriate fruit, add almond extract, and enjoooyyyyy. With joy! Man, I love that book, it should be renamed the Little Vegan Cake-Creation Sourcebook.
More to come in part 2!
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!
Aaaah! I guess I have too much free time or something. Actually I’ve been in this mood where I don’t really know what I want to eat for lunch at all, so only the most elaborate thing has been satisfying. So that begat sushi, which was the magical result of actually having avocado and cucumber in the fridge at the same time. The rolls were at the whim of whatever I had on hand, so I ended up with…
+ california (of course)
+ bunny rolls (apple, carrot and thin-sliced ginger)
+ vegetable with hot chili sesame oil
+ broccoli mashed with tahini and ume plum vinegar, with red pepper and red onion
+ and avocado-cashew!
I’ve also been harboring this serious craving for pizza, for like, ever. And I’d never made it before! (these days it hardly seems worth cooking if it’s not an experiment. *shrug*)
I cracked open my Vegan with a Vengeance and started on the pizza dough, and it was great – I’m so used to making bread with a poolish that I have to set up the night before that a straight-ahead dough recipe seemed positively lightning fast to make! Plus ABSOLUTELY DELICIOUS.
This is my second attempt and I think I’m getting the hang of it. I was even flipping the dough in the air to get that paper-thin middle crust going! I could make pizza all the time, it’s totally playing with food, and anyway… this is my second creation, a grand mess of red onion, tofurkey sausage, artichoke hearts, sundried tomatoes, broccoli, olives, tofu ricotta and red chile flakes with homemade pizza sauce, YUM!
The bubble means it’s extra delicious. :D
I’m experimenting with a bigger font size, because I agree with you guys – I found my blog hard to read, too!
My first attempt at vegan pizza (actually from a week or so ago, but I forgot to post about it). 2/3 of it was italian-styled, with garlic marinara, Tofurkey sausage, caramelized onions, sundried tomatoes, roasted red pepper, eggplant and herbs; the other 1/3 was mexican, with homemade salsa, onions, more sausage, jalapeno, cubanelle pepper and hot sauce. Oh, and a half recipe of Bryanna’s Melty Pizza Cheese courtesy of Kittee’s pizza page that I wish wish wish I hadn’t halved because of how severely delicious it was. What’s particularly amazing about this is that it was made on New Year’s Day with hardly any veggie in the fridge and no grocery stores open, and yet it was still veggieful and fantastic!
Back home, yesterday’s breakfast (ha ha). I think I’m starting to get good at this stir fry business, which is one of those skills I would call “invaluable”. Note the Yellow Pepper of Greatness making it’s last yummy appearance.
And cause I’m really not a rice person but for some reason I make some for the stir fry, I had a bunch left over and I made my favourite rice vehicle ever – salad! I’m gonna post the fake recipe because I also consider this one of those invaluable kitchen throw-together methods…
2 cups of cooked grains (rice, millet, quinoa, etc)
2 cups crunchy vegetables, diced small
any leftover legumes you have around
1/4 – 1/3 cup of leftover salad dressing (in this case, Cumin-Cinnamon Vinaigrette)
salt and pepper
1. Mix, let it sit for at least an hour (many hours would be better), eat with chopsticks because everything tastes better with chopsticks. :D
In other news, I tossed the compost in the rubbish because there really wasn’t a responsible place to put it, but I’m going to research into worm composting and see if I can’t get one set up. It WAS kind of interesting to confirm my suspicions that a full half of the garbage I put out is food waste. Makes me feel a little better (sort of) about my footprint, even if it’s still going to a landfill for the time being…