You are currently browsing the tag archive for the ‘soup’ tag.

Ah, remember the hearts? (now why can I never seem to keep from smiling at the thought of little cookie cutters?)

I made them to adorn a roasted eggplant & chestnut bisque (with blood orange and mint), but the trick is that I made them spicy!  It’s pretty simple to do, and I learned a new method for making polenta thanks to Mark Bittman – instead of boiling the water and then adding the cornmeal, you first whisk the cold water with the grain so there’s no lumps at all.  Granted, I’ve never had huge lump problems with polenta, but I do think this was easier.  It even accommodated my using a hand mixer attachment instead of a real whisk because, uh…. it was closer!  It’s SO almost the same thing.
Spicy Ras-el-Hanout Polenta Croutons

1 cup coarse cornmeal
3 cups water
1 tsp salt
2 tsp Ras el Hanout spice
1 tbsp olive oil
– In a medium saucepan, whisk together the cornmeal, salt, spices and water completely.  Then, jack up the heat to boil and as soon as it does boil, reduce the heat to a very low bubble and stir every minute or so until the grain is completely cooked through and the porridge is thick.  It’ll be about 12-15 minutes.  
– Then, whisk in the oil and spread the polenta on a baking sheet lined with greased plastic wrap and refridgerate for at least 2 hours to firm everything up.
– When it’s firm – cut it up!  Cookie cutterized, or into little crouton-cubes, either way.  
– Heat a heavy skillet over medium high heat and coat the bottom in olive oil.  Fry them up, about 5 minutes a side, until they’re nicely browned and slightly firm when you poke them.  Top onto salads or soups or just snack on them, they’re really nice.
Mmmm, speaking of cornmeal and how utterly delicious it is, I made some mini fluffy cornbreads from the Vegetarian Epicure by Anna Thomas.  I’ve had this book since I was a little girl, or at least my mother always kept it’s dry-bound oft-used pages up on the bookshelf for as long as I can remember.  Granted it’s chock full of dairy and eggs, but what is viable for a vegan is really lovely, and the cornbread is no exception.

I replaced the egg with some flaxseed and added chopped thai chili and diced red onions, and they came out just barely sweet and nutty tasting!  This isn’t a big-ol sopping up chili with a hunk of hefty corncake kinda cornbread, but light and refined kind of puff of mais-muffin that’ got a crisp crust and is pretty low fat too.  Almost alarmingly charming.  ^.^

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Chocolate Midget Cake with Tiny Ganache (pg. 24)

Happy birthday to KG!  It’s a 200th poststravaganza of um… well…
… that I finally made that cookzine!  Actually, a while back, I made this in the space of one week, entirely handwritten (legibly) and full of the same recipes I’ve used since high school to absolutely perfect results, plus some extra new concoctions and no shortage of adorable drawings of FOODS all over thar place!  I’m gonna put it up on my Etsy sometime tonight, so if you want a copy, it’ll be real easy.

There’s some from the blog, and some new inventions, as well as some from my friends.  Some are veganized versions of comfort food I grew up with (Coconut Peanut Noodles – although growing up we had it on oh-so N. American tri-coloured rotini).  There’s the Raw Rosewater Cheesecake in all it’s dreamy creamy glory!  My sister added in this amazing Quinoa Salad that relies on copious, copious amount of poppyseeds, and it totally transcends anything I thought it could be.

Hi Satchmo.  =^-^=

(maybe next zine I’ll make-a-up some kitty treats?  Catnip nori bites?)

I could also totally get behind a totally-soup zine.  But anyway, the ones in here are good.

Oh yeah!  Speaking of soup, I made a whole million of polenta croutons in twee shapes for a soup yesterday! 

But that’s next post.  :D


I’m almost done my raw week.  It’s been easy in a lot of ways (the food is just as delicious as any “normal” food), and in other ways a bit of a challenge (detox symptoms, having to throw out lots of food that spoiled unexpectedly fast, the whole nut soaking thing, the whole raw food extremism thing)…

It’s actually going to be bittersweet easing back into regular food, I think.  I don’t feel any huge inclination towards it at the moment, even though I know that someone as flighty and spacey as me really does flourish better on the standard vegan fare.  But that said… I should get onto the food of this week, more or less a meal by meal replay of all the lego-bright dishes I got to have the time of my life constructing.

Okay, so this is technically a pre-raw warm-up (haha, warm up, is that a pun?).  I made a carrot/tomato/miso soup to see how I’d feel about it all, thick with pumpkin seeds and bowl-licking good, and so….
I jumped in headfirst.  Would you look at that?  It looks like a deep-sea fish it’s so pretty.  A lot of green, but worth it.  The sprouted chickpea hummous in those wraps kept me going for snack times for the first few days, and the minty cucumber dressing from Vegan World Fusion doubled as a salad topper and a soup, before spoiling way too fast as these enzymic dishes are wont to do.  Alas, alas!
Avocado was also a life-saver, as I never felt warmer or more satisfied than after a meal that incorporated it.  I mashed this one up with rice vinegar, soy sauce and ginger, and made showy crunchy (astoundingly good) sushi rolls.  And a fruit salad with loquat and date syrup beside it.
Breakfast of day 2: the incarnation of my oatmeal habit!
Raw oats ground up in a spice grinder, with a heavy pinch of ground flaxseed, half a mashed banana, berries and lots of salt and cinnamon, left to soak overnight.  I’m keeping this one!  I’d been getting tired of regular oatmeal and this is perfect for summer and very laid back.  You have to choose fairly soft fruit for best results, but again – peaches, berries, tropical things – all available right now!  It’s very nutty and satisfying to have for breakfast.
Lunch day 2: Zucchini bites with spicy hummous, a salad of shredded carrot, red pepper, soaked walnuts and red wine vinegar (yum!!), and broccoli tossed with cucumber dressing.
Dinner that night was my first green smoothie.  I will admit I thought it the concept very strange at first, at least before I took my first sip.  Is it totally an unabashedly weird that I love the taste of green things in my smoothie now?  It adds a neat texture and a resonant kind of garden note that makes it more of a meal to me.  Especially wonderful with banana and pomegranate juice, I might add.
I’m skipping breakfast reports because they’re all variations on the raw oat groat thing, but…
Lunch day 3: A curried miso carrot dressing on spinach with avocado chunks and dried pineapple pieces – ZOMG.  Genius.  And some cucumber dressing in a bowl trying to be soup as I attempt to slurp it all up before it goes bad.  
Dinner 3: My attempt at flatbread without a dehydrator resulted in (of course) a lot of prematurely fuzzy food, but there was a small grace period where it was semi-firm enough to eat as bread and I made little sandwiches with homemade sumac tahini cheese, and some green beans tossed with organic stone-ground mustard and lemon.
Dinner day 4: pizza!
(lunch seems to be missing from the record)
The pizza is topped with sage-y sundried tomato marinara, green pepper, onions, pineapple, almond cheese, and artichoke hearts.
Lunch day 5: Possibly in the top 5 sandwiches I’ve ever eaten, is this Haiku Wrap from Juliano’s contribution to The Complete Book of Raw Food.  It has avocado mashed with garlic, ginger and lemon topped with wakame, mustard, pickle, burdock, bell pepper, onion, corn and shoyu – and it’s a magical, magical combination.  (carrot slaw with sprouted peanuts keeping the sammiches upright on either side).
Dinner 5: Another one of those raw standbys I never understood (like the green smoothie), was the zucchini pasta thing, but you know what?  It’s pasta-like, and not salad-like as I thought it would be!  Really good, actually, enough to repeat it later.  And the things that look like eggs are crunchy turnip slices topped with nut cheese.
Lunch 6: Cabbage burrito-wraps with cumin and chili sunflower pate inside (along with corn and tomatoes and green onions and things).  With a side of Pringle lookalikes (but really it’s delicious turnip) and nut cheese again for my new favourite take on nachos.  Soaking the slices in cold water gives them the perfect chip shape and makes them sweeter, too!
And that’s not to say there were no sweets!  I made some tahini-geranium cookies, that I could upload but they look pretty much like little brown discs.  The brownies are gorgeous, though!  I ground up some sprouted and dried buckwheat into flour and combined it with dates, ground almonds, walnuts, carob powder, salt and vanilla and proceeded to nom NOM NOM them up because they were so amazing!!  I highly recommend the buckwheat flour thing, I have a container of the sprouts in my freezer right now and it gives things a more cake-like texture than the usual wodgy raw dessert texture.
And here’s a plate full of desserts I took to a raw potluck last night.  Clockwise from the top left are salty sunflower seed cookies, then those buckwheat brownies with a banana-fudge frosting, then coconut-cashew-agave crusted pear tarts with gojis on top, and finally like orange & clove oatmeal raisin cookies!  So much fun, and so easy to just make a few servings of anything, and experiment all over the place!  I definitely got into the habit of whizzing up just a single cookie for after lunch sometimes when I needed something for my sweet tooth.
Potluck food itself was possibly the BEST vegan thing any non-vegan has ever made for when I came to dinner.  It was a sundried tomato-cashew romesco sauce over marinated eggplant and it was mindblowingly good.  I think it was from a book by the same people who did Raw Food/Real World, if you wanted to try it, and you might want to add extra orange juice like my friend did and eat every indulgence-soaked aubergine triangle with additional gusto for having done so.  :)
Day 7….
….   it’s day 7?  It’s the end of the week?
Do you realize I didn’t realize that until about halfway through writing this post and counting up the dates?  Oh my goodness, I suppose that means I’m done and I should ground myself now.  Part of me wants to keep going, and in fact… *goes off to buy bananas for a few minutes*
* a few minutes later *
Well… on the way down the stairs to the market, oh what do I smell but buttery wafts of rice and faint hints of curry? and whoa-p, there goes MY 100% raw convinction!  That, and charred hot dogs on the street as I walked… and I’d like to feel like myself again, I think. :D
A few things I noticed, though, to sum up the week…
* it doesn’t necessarily have to be expensive at all to eat raw.  I stuck mostly to almonds and sunflower seeds for nut protein, which can be relatively cheap.  And I didn’t indulge in the condiments like nama shoyu and special apple cider vinegar or anything.  If anything it might have been cheaper due to me not buying coffee all the time.  OH YEAH I QUIT COFFEE FOR A WEEK.  !  Craziness.
* nut soaking liquid is super mucilagous and gross, and I’ll probably soak most things now if I think of it beforehand.
* white wine was okay to drink, as was whiskey (although I’m pretty used to whiskey).  Red wine on the other hand, made me terribly achey for a whole day after drinking it, and then the ache turned into a kinda “detox ache” that I’ve still got in my calves when I bend over too far.  
* a couple drying racks set in front of a sunny window was my dehydrator, and it worked pretty well for cookies and buckwheat sprouts.  Terrible for bread though, and I wouldn’t even try crackers.  Oh yeah, and sun tea!  Tasty stuff!  And not even that long to make, maybe a few hours in the sun for amber-steeped liquid.
* I caved once, for a bunch of artichokes I got for free, but wouldn’t you?  All succulent and dipped in lime & olive oil???  I’d never tried artichokes before and it was my chance right there, so I don’t feel bad.  And they are, by the way, not nearly as hard to make and eat as advertised and mysteriously sweet and I ate the stems too, YUM.
* Guess that’s it!  And I’m so making pizza, man, like, soon.

I’ve been raw for 5 days now!!  I’ll save writing about that for the next post, but in the meantime here’s a whole bunch of photos from the past few weeks I never got around to posting but are kinda making me hungry right now…

Allright, we’ve got up there… chili cashew dosas (my favourite recipe so far from Vegan Brunch), with a notably amazing chutney I made from the back of Indian Cookery, ie: this book ——>
Which is basically my favourite indian cookbook ever, even for the chutney chapter alone, which covers pretty much anything you’d want to stew and preserve in a super authentic, full of interesting tidbits kind of way.  Like, that peach chutney I ate with the dosas had paprika, poppy seeds, cloves, green chiles and cashews, oh my!  Totally easy to make, too.

Another perk of making chutney is that you get to re-use little jars and give them away after they’ve sat for a month on the shelf looking very pretty.  On the right is the peach, and in the middle is a pineapple chutney with about a ton of ginger and garlic in it, yay!
Okay, what else – this was astoundingly good.  It looks kind of grey, I’ll admit, but so so so good.  Velvety corn creamy chinese wedding soup, or something like that, with bits of savoury tofu floating in it and fresh peas.  It’s Bryanna’s recipe, and incidentally my introduction to creamed corn (I’m a fan, it turns out).
Oh, and Singapore green beans from Tropical Vegan Kitchen in the background.  Once that stuff marinates it’s addictive!
East Coast Coffeecake for an omni BBQ!  Plus adorable sign. :)
I loved how I could even make this in my dad’s kitchen – it’s the sign of a perfectly adaptable baked good.  (flour, sugar, oil, check!)
My favourite PB cookies ever, are the Crispy PB Cookies from Extraveganza with the cereal flakes inside.  They crackle like pop rocks and have that perfect dense chew, and are so easy to make.  I usually quarter the recipe and make them into the size of quarters, and have them as little pick me ups throughout the day.
Polenta Rancheros from V.Brunch, with noticeable flecks of toasted coriander that perfume the whole thing, it’s really nice, especially when made with fresh tomatoes cause that’s all I had.  Surprisingly light for a bean dish!
White bean, mango and rosemary tacos!!!  My surprising invention that worked, plus some leftover Tempeh Wingz made with tofu, cold and chewy out of the fridge.  (That red sauce is illegally finger-licking…. wow.)
Fresh organic vegetable pasta spirals with a sauce made from tomatoes, raisin-sage sausages, capers, zucchini & basil, NOM.
 

Banana Rabanada!!!  Not only is this delicious but no refined sugar, either, so it’s perfectly viable to eat for lunch!  Isa was spot on about the syrup & cinnamon-mopping, too.

(Heart-shaped) Fudge-pops from How It All Vegan, since I found my ancient copy in my mom’s garage a few months ago and figured I’d give it a whirl again.  These were sooooo good, and almost exactly like fudgesicles, which is no mean feat!

Sausage and eggplant quiche from V.Brunch with a homemade crust I put too much EB in but was still okay.   And I think that’s about it for cooked stuff!  Phew, sorry for the cursory writing about it all, too.  Somehow I think the pictures speak loud enough that it’s okay I don’t remember the details, plus this raw food thing is making me spacey… zomg.  It’s great, but I’ll be glad to bring it down to maybe 60% raw after the next few days.  Can’t wait to show you what that’s been like, though! 

This might be the most delicious soup I’ve ever made.  I don’t even usually like creamy soups, but this one has ocean in every bite, and the tofu bits get all soaked with the richness and get buttery, and the veggies are… in giant chunks!  Which is fun!  I have to thank the Sexy Vegan in huge part for a lot of the tasty tricks involved (nori seaweed!  cashew cream!), but here’s my specific take on the method.  So so so so good.

Cashew Cream
1/3 cup cashews
1 cup water
– blend together in a blender until very very smooth and liquid-y creamy
Chowder!

1 tbsp olive oil
1 large onion, diced
1 large carrot, in 1/2″ pieces
1 large stalk celery, 1/2″ pieces
1 medium red potato, chunks
1/4 lb. extra-firm tofu, cut into 1/2″ cubes
2 bay leaves
1 tsp dried thyme
fresh black pepper
enough water/broth to cover (4-5 cups?)
1/4 cup white wine
**Cashew Cream
1 tbsp red wine vinegar
1 tsp margarine
1/2 cup corn niblets
1 sheet nori seaweed
dash of liquid smoke (optional but approximates bacon)
salt to taste
– okay!  Saute the onions over medium heat in a large soup pot until starting to soften, then add the carrot, celery and potato and cook another 5 minutes or so, just til things look golden.  Add the tofu, spices, broth, white wine and cashew cream and bring to a boil.  Lower heat and simmer about 15-20 minutes, or until potatoes are soft and beginning to break down, then add the vinegar, margarine, corn, nori seaweed, smoke flavour (if using), and adjust seasonings to taste.  Eat while hot, sprinkled with bacon bits and with crackers or biscuits on the side.  Magnifique!
For a technicolour moving-pictures version, with drunkennesss and tempeh and fancy mushrooms and robot voices——->
It’s taken me enough time, but I think I might pursue some serious explorations into raw food this summer.  It’s probably because of this festival in the woods that my friends organize each year… this year I’m a part of the kitchen crew, and that means providing raw options on top of the fully vegan menu.  Which I’m actually pretty excited about!  The way it’s set up we each get about one full day of leading the kitchen, and I have no clue what I’m going to make… but I am collecting ideas, and I figure I should start practicing my skills now.
I took out a book from the library – Nettie Cronish’s New Vegetarian Basics – and figured I would actually cook something from it instead of just flip pages.  Well… it’s a mint and tahini sauce up there and it seems like it would be great on paper (and I’m not exactly sure how one messes up tahini sauce!) but there was like, no flavour in it whatsoever, so I had to double the tahini and add some ume vinegar and then it was pretty good.  (I should mention that I like how she uses a lot of pumpkin seeds and seaweeds in creative ways in her book, though!)
To ease into Rawville I approached my blender with a lot of vigor and an open mind (and about 3 open recipe books!).  I think I did okay for a try… I would never ever EVER call those thin bits of celery “pasta”, but the tomato sauce was a sort of marinara and actually quite delicious!  I used both red wine and balsamic vinegar with some fresh basil and it definitely wasn’t salad-y, in fact surprisingly sweet and piquant and actually went pretty well with crispy celery.  The soup was hella fun!!  It involved…. (I wrote this down)….. 

a full stalk of broccoli

3″ of zucchini

1/2 cup of corn

1 kale leaf —- THE CULPRIT!!

knob of ginger

3 cloves garlic

lemon juice

apple c vinegar

olive oil

flax oil

juice of 2 grapes

tamari

regular soy sauce

sunflower seeds

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. 

Last and the sweetest!  Mocha chia pudding, as per Swell Vegan’s recipe, made with some probably unraw ingredients (cocoa, instant coffee certainly isn’t), but in principle sure.  Really quite good!  Like tapioca pudding with the texture of strawberry seeds and the flavour of chocolate, and intriguingly… gloopy.  In a good way!  Like you can stir it up and much as you like and it will reconstitute back together immediately, which I think is a huge bonus, not liking runny pudding all that much.  Plus this fills you up, so I hear, being hydroscopic and thus able to soak up all your drinking water… so it’s the dessert that could save your life in a desert, aha!  

So I’ve been busy!  I have photos going back so far I don’t even remember the niceties of what went into the food!  Could be better this way, though… do a nice skim over with some sexy photoage and then I get to go RUN OUTSIDE AND PLAY!!!!  Because it’s so nice out.  It’s been hard to want to do anything else, besides run around the city on luscious errands (“Ummmm… I need a light bulb.  Let’s go on a 3-hour sun-drenched walk!”).  The markets nearby have been getting more fragrant by the day.  Mangoes are getting delicious again.  I’m listening to some pastoral Vashti Bunyan I picked up at a thrift store today and I’m having a hard time remembering the kind of cold that prompts lentil loaf, such as the one pictured above, but hey, it was needed at the time, and it WAS nostalgically yummy.  I’m not sure about the whole vegan Loaf Craze, I think it might be my second one ever, but this one turned out remarkably well.  It was even gluten-free, adapted from this recipe with some amaranth and rosemary added and some other changes I really don’t remember right now.  And it’s an excuse to eat ketchup, as if I wouldn’t eat it off a spoon, anyway. :)

I usually feel funny posting about salads, since it’s like, well, vegetables.  With oil and salt and things.  But this one was like a bomb of happy went off in my mouth, so here it is.  I think there was berries, daikon, carrot, goji, ume vinegar and mirin involved, maybe some tamari.  Good stuff!!  I think this is when I began to taste spring, a little bit.

And if I wasn’t careful, Satchmo was gonna taste my peanut butter banana oat muffins!!  These are soooo perfect if you don’t want anything even remotely evil in a baked good, and I really didn’t at the time.  It’s just every ingredient listed in the title, plus some baking powder, cinnamon, and raisins for sweetness and that’s it.  I mean, admittedly I added some salt and allspice, but that’s still earnest.  And they made perfect desserts for anything, since I made them mini I could celebrate putting my clothes in the dryer with a muffin if I wanted.  Oh yeah!  And gluten free, too!  Like the loaf, completely subconscious on my part, but neat.  Oh, and recipe is from aTxVegan!

Later I made some split pea soup because it’s probably my favourite, this time heavy on red peppers and with quinoa in it as well, which made it a lot lighter and smoother, and better for warmer times.  With my first sundried tomato pesto on rusks beside it.

And I ought to open Vegan Fire & Spice WAY more often, because it’s just crammed full of launching-pads for creative dinners.  I was way too lazy to cook up brown rice one night, so I riffed off the Persian Orange Rice with Pistachios, using couscous and walnuts instead.  Really good!!!  Totally orangey and warmly spiced and great with zataar-spiced vegetables to mix into it (especially zucchinis!)


CHOCOLATE !!

The best dark chocolate I’ve ever had?  Possibly… quite possibly.  My sister got it almost cheap because it broke into two pieces, thus affected the taste irrevocably and rendering it only fit for ruffians such as us to consume.  Ahhhhh broken chocolate… also calorie-free I hear!  And isn’t that aztec-y wheel printed on the back gorgeous?  The coffee beans in it are roasted near to a meltaway powder, and there’s tons of them, and you should go to the Chocomotive site and order some of this and maybe send some to me, or just definitely pick some up if you ever see it broken in a store near you.

Yay!  I am predictable like this, in that it’s a wrap sandwich, but check it out, this one’s special.  I had the stroke of genius to mix in a whole buttload of fine-chopped scallion into my usual roti and it worked.  SO.  Well.  The tofu mix wasn’t half-bad besides, and maybe I’ve just been craving dijon really madly lately, but this was really good.  If you haven’t tried green beans in a sandwich before, you’re missing out, too!  Lightly steamed, rinsed cold, loaded along with zukes, sweet pickled onions, more dijon and grated carrot = win!  I even remember what I did with this one …
French-ish Tofu Salad 
makes enough for 2 generous sammiches
1/2 lb. firm tofu – herbed is nice
1 tbsp fresh lemon juice
3-4 tbsp mayo
1 tsp coarse ground dijon mustard
1 tsp dried parsley
1/2 tsp sweet paprika
1/4 tsp tarragon
salt and fresh black pepper to taste
– in a bowl, mush up the tofu with your hands (squish squish) until it’s mushy like ricotta.  Mix in the remaining ingredients, adjusting to your own taste, then stuff into breadish things and nom.
Scallion Flatbread 
makes two 10″ breads
1/2 cup whole wheat flour
1/4 all-purpose flour
2 tsp hazelnut oil
a good pinch of salt
1/4 cup fine-chopped scallion
6-8 tbsp warm water (it will really depend)
– In a large bowl mix together the flours, oil, salt, and scallion.  Slowly splash in the water and mix until a dough is formed.  Knead it for a minute or two – it should be a wet dough, but if it gets too wet (and it might due to onion moisture), just add a bit more flour and keep going.  When it’s slightly elastic, pop it back into the bowl and cover it with a towel.  Let that sit for a few minutes while you heat up a heavy iron skillet over medium heat.  Take out the dough and divide in two balls, dip them in flour and roll them flat (I usually get a 10″ circle), then cook in the dry skillet about 2 minutes each side, until brown spots appear and it smells toasty.  Instant lunch!

Happy Chinese new year everyone! For once I actually got to celebrate it, in a way – and on the correct day as well! At least, this was my lunch on the 26th. What tickles me more than anything is that I was able to make vegan tofu potstickers with an empty fridge boasting only carrots, cabbage and tofu. Because that’s all you really need! Admittedly they were wanting for some sprightly green onion inside, but otherwise they were purrrrrrfect. Chewy gyoza can be for lunch anytime it wants at my house. Oh, and the star of the meal was actually the Hot Mustard Dipping Sauce from Vegan Fire & Spice. Two minutes to make and so flavourful!

As for the year of the Ox:

“This year will no doubt bear fruit, but the motto is: “No work, no pay!” Time waits for no man; if we are too lazy to sow then we can blame no one if we have nothing to reap. We will find a great many things requiring our attention, and the list of what needs to be done will seem endless. The Spartan influence of the Ox will be a constantly cracking whip over our heads. Better to apply oneself diligently than waste time arguing with the authorities. They will prevail, as the year of the Ox favors discipline.”
Feng Shui index

You know what? I can get behind that. I’ve been drawing temples and mandalas lately and I will be completely honest – it is tedious as all get-out. But I really do feel it will pay off later on. And I don’t mind working hard in other areas of life too right now, perhaps with no evident reward. It’s almost… liberating. I forget myself a bit.

But that’s enough about life! Onto the good stuff, the foodstuff! ———–>

Okay, so I couldn’t even believe I was eating this soup while I was eating it. It was lavender, and it tasted cheesy. I mean, it was magical princess soup or something. I’d made the cauliflower bisque from Vegan World Fusion before (it is SO good and easy, it’s in my permanent repertoire), but never with a purple cauliflower. I also added delicious chunkies to it this time, like corn niblets and extra bits of cauliflower and ate it with a tiny little henge of caraway & raisin whole wheat soda bread.


And would you believe I didn’t plan the symmetrical photo-op? Or even the symmetrical dinner? I guess it’s not surprising that I was going for blended soups and little toasted starchy things though, it’s been a flurried-snow january and I’ve been nursing a flu for a while. This one is the mellow lentil sniffle soup from Eat Drink & Be Vegan and I think it’s actually my favourite lentil soup ever so far. There’s something just so… right about it. It doesn’t try to be anything but nicely balanced and nutritious and slurpy, and with some squash biscuits alongside I couldn’t ask for a better snowy day dinner.

Oh, do you remember when I asked if anyone had any advice for non-sugary cranberry recipes? I think someone mentioned a cranberry dhal, which totally piqued my interest and that inspiration led to this creamy sweet potato & romano bean concoction, served with lemon rice cooked with a whole lemon. I was really wanting sour that day, and this was perfection.

Just the other day I made vegan*core’s snickerdoodles because I’d never had one before and it was on the mental list of cookies to try someday (and also I had a tarot party to go to and cinnamon-sugar just seemed like a good idea to bring with me). The photo is terrible, but the cookies are fantastic. They’re a white flour and sugar-fest (I only bake like this when I know I can give them away!), with a perfect slight-chew texture and crispy edges, and oh, they’re gorgeous too. Like shimmery brown stars…. mmmm.

Another bad photo of something very yummy – I made essentially a flatbread pizza the other day on a homemade chapati with basil chipotle hummous on the bottom and tomatoes and peppers on top. But the real special part was what I managed to make out of leftover pureed squash. I only added nutritional yeast, lemon, olive oil, garlic powder, salt & pepper, but once it was baked up it tasted so much like a cheezy thing. Something gooey to sink the teeth into! I was pleasantly surprised!

Finally – possibly my favourite chinatown find of late – Hopia Baboy. It’s a Filipino wintermelon pastry flavoured with green onion!! Astoundingly good. You just pop it into a very hot oven for 5 minutes or so to get toasty and flaky and then oh my goodness, it’s like an instant sugar pie with sesames and a haunting bit of onion that totally works. I think some of the time they’re flavoured with pork fat, which is slightly horrifying, but these ones were clean and clear. And they last forever. I bought a little blue package of them months ago and I just pull one out of the fridge and bake it whenever I want something aromatic and sticky to nosh. Sooooo good!

I don’t remember what prompted the lasagna. Something prompted it… oh yeah! Friends came over eating giant gloppy plates of cheesy tvp-veggie lasagna last saturday and it stuck in my mind. Then I woke up on sunday slightly hungover and thinking that making lasagna would be a kind of ideal and relaxing way to spend the afternoon. I was right, too… so laid back this was. I made some tofu ricotto with fresh basil and a roasted red pepper sauce with nutmeg, then layered with whole wheat noodles, sliced mushrooms, zucchini, loads of swiss chard, and some ground up almonds, sesames and lemon zest on top. It turned out so exactly like I wanted – fresh and vegetabley and clean, and hearty too! I ended up eating most of it cold, too, like the risotto.

Later on… I haven’t actually been baking all that much lately, but I figured maybe trying to make a single cookie might amuse me and get some chocolate into my system, so last night I tried. Here’s the measurements, in case you’re curious…

dry ingredients:
1 tbsp ground up oats (I used my fingers to grind)
1 tbsp flour
2 tsp unsweetened coconut
1/2 tbsp brown sugar
pinch of cinnamon
pinch of baking soda
pinch of chinese 5-spice powder
wet ingredients:
2″ of banana, mushed to a pulp
1/2 tsp canola oil
splash of vanilla soymilk (if needed)

12 chocolate chips

** Add wet to dry, bake @ 350 for 12-15 minutes, until it’s glossy and browned. Would be mad good with tea and apple juice methinks.

It’s more like a chewy muffin top than a cookie per se (doubling the sugar might get you a cookier cookie), but I loved it as a near-guiltless snack. My next single cookie experiment will probably run along the lines of lemon-cranberry-almond. Come to think of it, does anyone have any delicious recipes for cranberries that aren’t too indulgent dessert-like? For some amazing reason they’re on for $1 a bag at my favourite grocery store and I can’t think of a darned thing I want to do with them besides eat them out of the freezer and add them to oatmeal. Maybe cranberry bars? I just don’t want to make them into something too sugary…

Oh yeah, speaking of good deals… I found 72% organic non-animal tested moisturizer and actual Scharffen Berger chocolate at the dollar store! The labels are ever-so-slightly off center and the bars are maybe 1 degree convex, like they’d been warm for a second, and I am a happy girl to take the misfit chocolate under my wing. Er, teeth. Yummy. (actually, verdict is I like Lindt better, but it’s nice and fruity with a bit of pepper and I’d like to make a sauce with it maybe)

Yesterday I made some of Melanie’s wonderful hummus, quinoa and broccoli soup. That particular combination got stuck in my head the moment I saw it, and I thought adding 2 cups of hummus to a soup pot was pretty novel. I added tomatoes to it today and loved it even more, but I could probably add tomatoes to ice cream and I would think it improved. :P
I also feel like mentioning that after finishing this bowl I felt just inexplicably amazing. Really, really good and energized, like my belly was a rotating rose. Wish I’d made more!

Gorgeous! Floating rice in big white space! It’s the hunan fried rice from Vegan Fire & Spice, which is actually pretty fantastic. It actually has flavour, and I especially love how the tofu pellets explode with sherry goodness. I switched up the vegetables completely and can see myself pulling out this basic recipe to accomodate any old veg & rice, cause it’s really yum and takes like 2 minutes to bash up.

Equally fast and furious – the snobby joes from the Veganomicon on spaghetti squash with baked paprika yam fries from Extraveganza. I’m so officially hooked on spaghetti squash right now, it’s like noodles except refreshing. It had been so long since I’d had it that I forgot you could actually slurp the stuff, and that became so much the deciding factor in my new love for it. Veg! You can slurp! Everyone wins. :)

Persimmon blondies!! As luscious as they sound and look, they’re a tester recipe for Hannah‘s upcoming book. I am super lucky that things like this freeze well, or I’d have polished off the pan already. :p

And I picked up a cool looking bag of assorted herbs in chinatown the other day. It was only 70 cents and I kind of saw it as a taster pack of a bunch of exotic ingredients I might never get around to trying all in one spot. Like… lotus seeds, dioscorea, dried lily bulb, fox nuts, dried longan and polygonatum. And a big pouch of barley!

I assumed it was for boiling with chicken for to make extra-healthified chicken soup (at least according to my book on asian cooking) so I just skipped the chicken part and boiled it for 45 minutes or so. The funny thing is that I went for a quick grocery run in the middle – yes I am that bad and I leave the stove on while I’m gone sometimes ^^; – and when I came back the apartment smelled so nutty and sweet and… quite like chicken soup. Strange! But not bad. I strained it out because the solids were tasteless, added some tamari, green onion and tofu cube and it was strangely very satisfying. Not a taste sensation or anything, but it felt good going down the throat and I could see myself picking up a pack the next time I get a cold.

You’re also gonna think I’m weird, maybe, but this salad was a great accompaniment to barley broth. I didn’t know that endive, pear and pecan (in my case walnut) was such a classic salad! This is the veganomicon version, but I’m pretty interested in playing around with the components, maybe adding some fermented tofu as a blue cheese element, or tossing in some roasted beets like Emilie did. It’s also so pleasingly in season, I love that. So far, winter hasn’t been half bad!

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