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a full stalk of broccoli
3″ of zucchini
1/2 cup of corn
1 kale leaf —- THE CULPRIT!!
knob of ginger
3 cloves garlic
apple c vinegar
juice of 2 grapes
regular soy sauce
1/2 a green apple
cumin, coriander, cayenne, paprika, salt, pepper
whole corn niblets
Good and good for you… but I read only afterwards that adding leafy greens to raw soups make them characteristically bitter, and this definitely needed those two grapes to balance things out. I felt really energized afterwards, but next time I think I’ll keep my kale on the side. I do love making food like this, though – I feel like a scientist, cutting off bits and bobs of things to create a harmonious liquid whole.
OR: “Long Ago Foods I Happened to Push Around in a Bowl For a Few Minutes In A Manner That Kind Of Resembles Cooking But Is Lacking Any Real Inspiration” :)
Hee, these blondies kind of look like those tile puzzles where you push around the little flat plastic squares to make a picture of… a tiger. Or a monarch. Or a guy with a lasso. I wasn’t really caring about putting the pieces back in order after the food-porn was taken, and delicious things can be all rearrangey, sure.
I took the basic standard (awesome) blondie recipe from the ppk and made it all fiesta with lime juice and coconut. This was the first damned thing I’d baked in weeks!! No joke! And then they came out of the oven and I remembered why vegans have to bake – that is, to eat baked goods with melty buttery qualities. I distinctly recall deciding to gain a pound or two in honour of these things.
But really no cooking was I doing. Don’t believe me, here’s the proooooooof:::::
RICE FOR BREAKFAST! I ran out of oatmeal (and a small island in the pacific winked out of existence due to the illogical tanglement surrounding THAT). So I had to make do, and given I have patience in the morning to stir things and not do much else, I made some brown rice pud, with raisins, whole cloves, and cinnamon and it was… actually pretty great. Not oats, but every few years I’ll shake up the morning routine a little. Oh, and I put brown sugar in it! Speshul.
Next evidence of no cooking: SLAW. Wooo! Blog-worthy mostly because it’s a gorgeous shade of crimson and I happened to grate up a pear inside of it. I recommend the pear thing. (look close and you’ll spot the fourth time I’ve made the World Fusion cauliflower soup. Fourth time!)
Last, last… I give thanks to the wonders that is the VwaV fronch toast *guideline* and how it enables me to eyeball the various flours involved. And it still results in this, which is way more carby-sugary than I usually like for lunch, but I had to use up old bread and um… Caramel Sauce. Kisses Everything! With Gold. squee.
In better news, the weather has gotten downright inspiring the past few days and my eyes are lighting up at the sight of spring markets and my poor little brain is starting to tinker with foods that make moods and involve wonderful, premeditated things like capers. I believe I’ll be making seitan tomorrow. (!!!!) I see reubens and latin food…..
Maybe it was due to eating those lucky black eyed peas everyone goes on about. I’ve got no problem with an excuse to them, though, being all mushy and sweet and darned adorable with that little black spot. I found out later that the collards they’re traditionally eaten with in the south symbolize paper money, so I missed out on that part, but do you see those basil leaves? Looks leafy and green to me! I even ate this all on lettuce, I’m probably set on the symbolic moolah front. Oh, and the beans themselves were a vegan version of Jukut Murab – a Balinese salad with coconut, tamarind, chile and lime and very very delicious – it’s going into bean salad rotation and will definitely be gracing the table of a potluck sometime in the future. It’s exotic and wonderful on the tongue and easy and healthy and cheap = win!
And speaking of inconceivably delicious food being actually very healthy – stuffed zucchini globes, Isa-style definitely qualify. How had I not made these yet? The millet here is basically a delivery device for tomato-y, olive-y, caper-y superflavour, which doesn’t get any further up my alley. I ate the leftover millet rolled up in steamed red cabbage with a squish of lemon, which forgive me, may have been even tastier than the squash, and um… I even put this stuff on crackers. Recommended!
Oh Extraveganza, shall you be in all my posts and will I never mind? Yes. :)
Especially when you offer recipes like pear and cardamom pudding, zomg. I doubled the cardamom and I shouldn’t have done that, because it became somewhat impossible to NOT have perfumed vanilla sweetness for dinner two night in a row. I am considering making more…
Finally, eek, I made saucy asian takeout style food! I can see why people do this now… It’s kind of a Gyudon (japanese beef and rice bowl) made with eggplant, as per Vegan Ronin‘s excellent adaptation, and somewhere between adding a splash of requisite sriracha and licking my bowl clean this was dreamy good eating. Even the rice happened to be purple in aubergine agreement! Goodness, I think now I’m gonna have to make General Tao’s tofu and cross that dish off my lifetime list now that I’m all hooked on sweet thickened sauces. YUM!
Bonus picture >>>>>>>>>>>>>
My favourite salad these days involves green apple and crushed up organic Wheat Thins, which was inspired by fatoush, if you can believe it. The crackers are sweeter than the apples, and with a noochy citrus dressing it’s a perfect snack.
(can you believe I got organic crackers at the dollar store? madness! I’m not complaining though)
Once upon a time there was an more innocent time in my life where I had no ethical qualms about eating as much Habitant pea soup as my little tummy desired. It was creamy, and dreamy, and came in gigantic tins and sometimes I ate it cold right out of the fridge, sometimes heated up to make it extra silky, and usually with loads of black pepper. It was pretty good stuff, even though it didn’t take me long to scan the ingredients list once becoming vegan and there the shocking news was that even the “vegetarian” version had a whole bunch of lard in it! Super gross!! But I love that stuff, so I’ve been trying here and there to recreate it. The trick is to think simple and this is the closest I’ve come so far, this may have even been better! :O
(Oh, and it’s certainly that time of the season. I’m not the only one to sing the peas praises!)
On the soup front we’ve still been raring to go this week. After split pea came that rich, gravy-like black bean soup from the Veganomicon that I love so much. Pretty much made identically as before, but with a bit of red pepper added this time. That veg gets itself invited to anything that needs some ruby sparkle and a bite of sweet! Definitely a welcome addition here, and it’s cheap and healthy yet luxurious soups like this that make me feel like a queen that should have made a double batch because aaaaaaaaaah it’s soooooo goooooooooooooood.
For Hallowe’en this year I could not sleep on the eve of the Hallow’s Eve, so I made pudding at three in the morning. Have I mentioned that I adore the excuse to cook at all hours of the night when I have the place to myself? Lovely fun to make a big recipe of extra almondy pudding with a layer of toasted oats and almond crust surprise hiding at the bottom! I don’t think I’ll go the “crust” route with my pudding again, somehow gritty isn’t something I enjoyed on the tongue, but if you eat the creamy first and then the almost macaroon-like cookie bottom, well, that was pretty nice. We conveniently forgot to mention to the guys that there were seven of these in the fridge, and have been diving into pud at our leisure.
I’m not totally greedy, though, and ended up releasing 11 of 12 of these VwaV perfect pumpkin muffins out into the wild to get devoured by costumed friends. It was almost funny how the conversation went every time, though:
Me: here, do want a pumpkin muffin?
Them: ehhhh. nah, is okay.
Me: they are like cake!
Them: all right then (*pause for chewing*) WOW THESE ARE GOOD.
hahaha. fools that they do not know the wonder of gourd cake! Oh, yeah, and actually I made them with a Calabaza squash, which was remarkably smooth and sweet, and just a bit floral – worked beautifully here.
Finally, I am back onto my mission to finish the Vcon. One needs a past-time challenge, right? Eased back into the crusade with a quicky little baby bok shoy with crispy shallots recipe (read: onions, we is poor), enjoyed with my new obsession, black forbidden sticky rice, pineapple pieces and some goji berries for that painterly touch on the dinner plate. Delicious!
It’s interesting these sayings one hears and doesn’t think about, like “cheap as dirt”. Yes, apparently dirt is very very cheap! Shows me. I picked up a ginormous bag yesterday and lovingly transferred my slightly cramped tomato plants to their rightful places in separate pots. They’re so beautiful, and not even so stunted for a few mishaps along the way (icy cold nights with the window accidentally open, and Satchmo deciding to munch on a few of them, ack). I’ve never grown things before, but I hope I get tomatoes by the end of the season. At the very least they make the apartment look great!
So that was the living part. The LEARNING part is hoboy, I should listen when a cookbook author describes something as a warming defense against winter weather, and possibly not make that on a gorgeous sunny evening. I mean, it used up all these mysterious odds and ends of things I had, and I tallied the total cost of this meal to be pennies (so really nothing lost), but I just wasn’t in the mood for braised seitan with chicory and brussel sprouts. The broccoli polenta was awesome, though. Thank goodness for freezers, maybe there’ll be a cold night later on.
Banana chocolate chip bread pudding! Oh yes, oh yes yes yes. Feel the mapley cinnamony soft deliciousness through the computer screen? I hope so, I would devise a device to do so if I could, forget wonka bars through the television, I wanna make bread pudding for everybody.
It’s official. I’m obsessed, and seriously considering trying every single recipe in the Veganomicon. (maybe I’ve just got a thing for crossing off titles in the front of the book with a little pencil, haha).
I made the enchiladas!
Worst photo ever. I don’t care, it’s the most delicious photo, taken by me already slightly tipsy on whiskey-coke and just about mouth-gasming all over the place for the Sour-Cilantro Cream as it mingled with the firey enchilada sauce and by some miracle of chemistry the two together tasted like something quite like but much much better than cheese. This will haunt my dreams for a while, I just know it…
I made the filling with sweet potatoes and black beans, because Ben-sen and Co. are irresponsible vegetarians and they need more protein in their lives, and also, potato? why stop there? Sweet potatoes are sweet, and mexican food without beans seems sacriligious somehow. I really couldn’t imagine this dish without the creamy sweetness and earthy tones that were there. Like, I know it would be awesome, but I’m glad I made it this way.
Also, I used firm (not silken) tofu in the cilantro cream and I left out the oil and just whipped the bejeezus out of it for a long time with a stick blender – the result being a perfect smooth dolloping consistency and I hardly feel bad at all for inhaling the leftovers. Would it be wrong to make a batch, swirl in some salsa, crumble some chips over top and call it soup? I see that in my future, I really do… some summer night for sure.
And here’s the centrefold ——
Kick. Ass. I cut off the tip of my left index finger while making this and I really really didn’t care. The roasting green chiles were punching through the air and I was Kitchen Warrior™, holding my hand at a funny angle to rip apart kale and trying not to bleed all over the place too badly. I didn’t even realize there was part of my nail missing until I closed the oven door and started the timer. What a rush! (this is what happens when you say you can pull off dinner for five in 1.5 hours, oy!)
And dessert? Oh, there’s dessert! I made the Mexican Chocolate Rice Pudding from VwaV, since I wanted something low-key to finish with, and I’d never tried rice pudding before, and I am sooooo glad that peoples were too stuffed from dinner to even think about the pudding in the fridge, ’cause now I have bowls upon bowls of luscious, spicy chocolate ricelove to eat all by myself. Chocolate ricelove with cayenne in it, even. Leftovers have never been a more tempting prospect… :o
Low-Cal & Luscious Banana Pudding
1/3 cup non-dairy milk
3 tbsp cornstarch
1 1/2 cups of silken tofu
1 banana (3/4 of it mashed, 1/4 sliced for garnish)
1/2 tsp vanilla extract
pinch of salt
stevia to taste
pinch of nutmeg or cinnamon (optional)
1. Whisk together the milk and cornstarch until it’s smooth, then heat in a saucepan over med-low until it thickens into a gel-ish paste.
2. Stick-blend the milk with the remaining ingredients (except the banana slices and spices), adjusting the amount of stevia to a sweetness you like. Transfer to serving dishes, garnish with banana, and chill for an hour or two before serving. Top with spices if you want them; eat, smile.
PS: I LOVE BANANAS!!! mmmmmmm… that’s yesterday’s lunch down there.
PPS: I’M INDIFFERENT TO SILKEN TOFU!!! … but I have to eat it up. XD