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Hmm… and could not possibly resist making an apple-blackberry tart with local yellow delicious apples and BC golden syrup, nooooo…. not while the phyllo is just sitting there all defrosted and feathery and waiting for my apple-craving fingers to mash it into a crispy sugared square of fantastic with toasted walnuts on the bottom even ! It had to happen. You know it did. I’m glad it did. I would have given my eye-teeth for ice cream or even soy milk alongside of this, but regardless it was light and perfect.
There is nothing quite like chili fries. I wish I’d had some sort of cheese-like stuff to melt all over this and really do up the indulgence (not that this is really that indulgent, actually semi-healthy), but an extra splash of olive oil while making the fries pushed this to another level anyway. Plus lots of nooch and peppers for a perfect after school nosh.
(is this the reincarnation of a half-filled tin of tomato sauce sitting in my fridge? I say nothing.
Okay yes, it is. :D)
I *heart* V-con sooo much. I’ve made the saffron garlic rice before, it’s my favourite (especially when you brown the bottom just a bit to get the most tantalizing crispy garlic-y crust… *droooools*), and the chickpeas romesco might be the best pantry-staple thing I’ve ever made. SO good. And even better about both these Spanish-y dishes is that they’re free of lemon and sherry vinegar so I can go to town on the side vegetables and the whole plate tastes amazing.
Now I kinda want creamy tomato soup. Go figure. :P
I’m so bad… I have been all but absent from the blogging world for a long time, I know… art has been taking up a lot of my creative attention these days. It’s been oatmeal/miso/salad forever (and I don’t mind, it’s just not worthy of post). I will try, though – I took down my Veganmofo banner thinking I wouldn’t have the time… but you know what? I’m gonna *make* time. I will even get around to all of your blogs, because I know you’ve been doing incredible things that I will be sorely tempted to make but won’t have time for… but isn’t that the way of inspiring food? :D
So yeah… there were actually two dinners of total note in the past few weeks. We made the most perfect chili dinner EVER, I mean, it was off the hook. The chili was spicy chipotle-chocolate with shrooms, corn, peppers, tvp and 4 kinds of beans and it did that… um… chili-thing, where the texture is kinda like… kinda thick and sticky. In the best way!
(there was even red rice and super garlicky sour cream, meaning that Liz swirled her whole plate together like one giant steaming burrito and proceeded to cry little pearly tears of “OMG vegans eat SO WELL!”).
All right, dinner number two… pagan thanksgiving! Or autumn equinox if you prefer. It’s the time when the day and night are the exact same length, on September 22, and some like to celebrate with wine and apple desserts, and stories and tarot readings. (hint: we are those people)
Pomme cornbread of another flavour, this time with peppers and zucchini, because cornbread is basically the best accompaniment to everything. Including ice cream! …. okay, okay….. maybe not. But yummy with ratatouille, which we did have.
There it is! From Aux Vivres, actually, so basically super fatty and tasting kinda like gold. Along with couscous, steamed chard and veggies, and the most amazing sagey roasted veggies, it was easy pants to put together this dinner after work and still covered every “festive” base, I think.
And having an ugly apple pie for dessert doesn’t hurt that cause, either. Ugly and the best thing that ever happened to apples, that is.
(a mix of cortland, granny smith, macintosh and yellow delicous)
Oh right! And I almost forgot to mention! THAT is my harvest! My weeny teeny tomato harvest. Yep. And it was alllllll worth it. For serious, for true – being able to look outside of my 4th story window to a fire escape full of fragrant vines was the real benefit to this whole endeavour. They’re just really cute, tart, perky symbols of urban defiance, woohoo!
So I’m writing this from the comfy green rocking recliner in my mother’s living room, covered in flour and crossing recipes off of the veganomicon index faster than I can decide on the next thing I want to make, and that is to say – life (or at least my pseudo-vacation before school starts full throttle again in september) is good.
I even got to make a pie – a birthday peach and blueberry pie at my mother’s request, using the vcon pastry instead of my usual. It’s definitely easier to use, like those pie crusts you see on television that people just sort of toss into the pan… but I think next time I’ll stick with my madness-inducing-yet-extraordinarily-tender crust I usually use. Because personally I’d rather my pie disintegrate into buttery flakes at the touch of a fork than look pretty and pert, but that’s just me…. and I’m just a pie-obsesso who so rarely gets to make them… :p
Mmm… and I’m mentioning here that in an awesome and unplanned way, there is a tomato in just about everything in this post. Which makes sense! It being the season and all. But I’m mentioning it so you can play along and find them. Like in the vcon midsummer corn chowder, which is SOOO good, you have to make it! With rosemary focaccia it was perfect, and there was a big paprika’d mountain of hummus on the table, too.
Went out for dinner at Corners on Bank. Not much to say… I mean, it was crazy delicious, but it was just a Boca burger. I guess to people who never ever eat those things it’s a special treat, though. And they very happily let me pick my own toppings off of the menu options, so I got chipotle salsa, caramelized onions and guacamole, and the calabrese bun was teeth-sinking yeasty and notably fresh, so really, who’s complaining at all?
Okay me, for forgetting to ask for my salad sans dressing. :p
1 cup cornmeal
3/4 cup water
1/4 cup almond milk
1/2 tsp salt
2 tbsp chopped pickled jalapenos
1/4 cup sauteed onions
pinch of sugar
Fry them up, eat with salsa, say yum yum yum and think why didn’t I make DOUBLE that amount because now I have to give my lunch to my sister who just came in the door with hoecake longing in her eyes. Alas, alas…..
….at least I got the vcon mexican millet all to myself! It wasn’t gonna happen like that – I was making it for everybody, but everybody went to bed, and then a forkful of it went in my mouth and any plans to eat anything else went ~poof~ and I had half the pot all for me, and it was so good. I love millet! Especially when it’s buttery and nutty and crisp/creamy, and eaten out of a dainty little rice bowl.
And then vcon blintzes, with dill-tahini sauce, applesauce and pickled red cabbage. A lot of work for something that tasted pretty perogi-like, but delicious nonetheless. Especially when all the toppings glooped together to form SUPER GLOOP of the potato-y sauce-y goodness.
And lunch today – vcon creamy tomato soup (+ broccoli) with celine’s cheezy crackers (YUM!) and vcon mushroom-walnut pate with more lentils and less walnuts because that’s what I had.
(in conclusion: I love tomatoes! <——- ze obvious) :D
And I actually ate something besides oatmeal for breakfast the other day! I love how sleeping in means I have to budget my time which means pancakes, ooh, life is hard. These weren’t perfect (oatmeal chocolate chip, for the record), but maybe I’ll fix the liquid ratio and put them in the zine someday. Chocolate for breakfast, though… it’s great.
This was another one I was thinking of putting in the zine, but then I was like, “uh, no. Everybody has a banana bread recipe and I actually suspect I got this from the ppk years ago, before I even knew what the ppk was.” Tasty, but I mostly just made it to see if I could still make banana bread, ha. (quartering a recipe and making it in a tiny pan turns it into banana bars, though, which is pretty cool!)
Yummy black bean and wheat berry salad, with corn, red onion, radish, carrot, cilantro, lime, cumin and cinnamon. It could use bell peppers and/or tomato, but not bad at all for an empty fridge kinda thing!
And banhi mi, banhi mi!! Okay, “vietnamese seitan sandwich with savoury broth dip” (from what else but Vcon). I was too excited to eat it to take a decent photo at all, but you can probably see that I deviated from the recipe and tried to make it more authentic, I suppose. So there’s cucumber sticks, sweet pickled carrot, green onion, radish, jalapeno, tomato, mayo, cilantro and delicious satan. I mean seitan. I’d never dipped a sandwich before, it was lovely, mushy spicy and bready.
Another cleaning out the fridge deal, this time minestrone, with the expected vegetable guests, but also corn because I really really like corn. And macaroni noodles. And I even resisted making it spicy. Oh, and I added ground up toasted almonds to approximate parmesan and this was a good decision, it totally made it right.
Oh my gosh, it’s been a few days, hasn’t it? I have been cooking! Notably I made a turtle cake for my friend’s 24th. A turtle turtle cake, if you will. He’s so cute… swimming in generous puddles of buttery caramel sauce. It was almost a shame to cut into him to get at the deep chocolate innards. Almost.
I started with the Vcon deep chocolate bundt cake, mostly in the interest of conquering the book – in all honesty I don’t think the coffee really meshed with the rest of the cake components, but I also oopsed and used my regular crappy brand instead of brewing up my stash of GOOD coffee that I keep around just for cakes. I am d’oh.
Luckily toasted pecans and caramel sauce (ohhhhh that sauce!) go an incredibly long way towards nummifying everything they come into contact with. Generous layer and then onto…
My FAVOURITE icing in the whole world. I got it off vegweb, but I’ve seen identical versions over the internet, and holy all that is holy, it is good. Think rich, choco-fudgey, creamy, not too sweet. Also low in fat, and not like eating a bowl of shortening (*ahem* buttercream I’m looking at you). Add an extra shake of salt and it’s pure heaven.
The finished product? Gooey, addictive, got pretty much destroyed by three people, if that says anything. Also, it had wings and is thus a Koopa Cake for extra nerd points. :)
The other day I found these chayote squashes for 25 cents, can you believe it? And at a mega-supermarket no less (I was making excuses to walk really far ’cause the sun was sooooo beautiful that day, and hey, they have a good selection of extracts in the baking aisle).
Anyway, I had no idea what they were, but I did a brief search-up and they’re totally a mexican thing, so I made probably the least-brainer I could have, just tossing them with coarse salt, lime juice, chili powder, cumin and red chile flakes. Lovely refreshing, actually. They taste a little bit like a bland cucumber-melon and I don’t think I’d go nuts trying to find them again, but hey, one less mystery on the list.
And more Vcon recipes cause I’m predictable like that. They are both to die for, because the Vcon is predictable like that. This is the pineapple cashew quinoa stirfry, mega yum. If pineapple-y grain-based stir fries had a bare knuckle fight in that square foot of free space in my kitchen I’d probably leave my bets with the pineapple couscous curry I made a while back, but that’s not to say they both wouldn’t both fight valiantly with their ways of deliciousness and copious use of sweet sweet juice. I’d also even say this tastes better out of the microwave the next day, but I might just be weird like that.
I’m not one for adult food, really. I made the Vcon tomato couscous with capers and rustic white beans and at first didn’t really… know what to do with it? But then something happened, something wise in me turned off my computer, headed to the fire escape with a glass of leftover white wine and a trashy novel and all of a sudden I was “some single woman shooing her cat away from the subtle flavas of leek”, instead of “some kid blogging, rocking, reading AND playing video games while shovelling back stirfry”. I dunno, it’s a subtle difference. And I was sad to see the last of it go.
I lost my camera last night! *sob* *wail* *gnashing of teeth* ….. *more sob*
There were a couple tears… but I definitely learned a lesson in there somewhere about scatterbrains, expensive toys, and wild nights on the town not mixing so well. Sigh… this is the last batch of beautiful food pictures, and then it’s back to macbook camera for a while….
*okay, one more sob* ;_______________;
Now on with the food:
I’m trying to press and marinate my tofu more, cause I squish it up into mash a LOT, and eating it like this is probably a good exercise in patience and, uh…. planning. Plus chewy chunks of ‘fu are the building blocks of life, or at least a dinner that resembles something you might want to throw some candlelight over. Or something. Anyway, it was yummy, and completely encrusted with sesames, totally worth the trouble. (with roasted eggplant and zuke on bass, lemon quinoa doing drums and glockenspiel)
Little mini enchilada casserole, with refried pintos, avocado chunks, salsa all over, diy-pitted black olives, and lots of Vcon cheezy sauce with green chiles in it for kicks. Also some tabasco was thrown around and appropriately enough there were corn tortillas involved. SO. FORKING. GOOD. msnarf and such.
I loves coleslaw so much… I’ll probably make my way through every major variety before the summer’s out. This one is kind of curry-based, with toasted mustard seeds, red chiles, cumin, wonderful long green raisins, thin-sliced green beans (to use up 4 green beans I had) that look PRECISELY like long green raisins (ha!) and almonds and stuff. I think I hit that sweet spot of coleslaw where all of a sudden it starts tasting like piquant juiciness and you want morrrre, which is okay, cause it’s good for you.
EDIT: I found out the raisins are an Iranian thing, and they’re called Keshmesh in Farsi. They’re dried in the shade and aren’t treated with sulphur so they’re much more fruity and less sweet than the regular kind. This page describes them SO much better, though —
“Highly concentrated, like all dried fruits, keshmesh strike the palate with a trinity of flavors; pineapple, lemon and a nutmeg-tinged green apple to be precise. Even the sound they make when poured into a dish draws the attention as they delicately ping against the bowl like small hollow stones…” – Glass Petal Smoke
And finally, I can’t recommend the Vcon tomato rice soup enough – I like, never (hardly ever) remake recipes in the interest of trying new things, but this soup has officially entered Rotation. I’m such a tomato-soup head, and this is basically what my belly wants when I start craving the red stuff (plus it’s way more healthier than tinned goop <– bonus!). And the moon biscuits? Well… I tried to quarter a biscuit recipe and only halved the amount of margarine, sooooo…. they didn't need extra EB slathering, I can tell you that. Good, though! I eated up every melt-in-your-mouth crumb with gusto. Now I go make myself chocolatey chocoblock chewy-choc cookies to make up for being such a stupid last night, or at the very least watch Nigella do the same thing, which is almost as good, and just eat a brick of Lindt. yay.