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Hey guys, check it out – ancient cookbook envelopes! You know the kind of cookbook that has the index with the illustrated alfalfa leaf and the recipes for brown rice pudding with apricot and kale and buckwheat egg-mash? Yeah, the kind that wouldn’t suffer much from being folded into something beautiful and useful, I think.
Oh, okay, just one more thing. A quick bottomless apple pie made with the crust from Fran Costigan’s More Great Good Desserts. Amazing! It’s made with frozen oil and it’s the flakiest darned thing I’ve ever managed to top a pie with! Really easy, too, and stood up to my adaptations (mostly spelt flour, some whiskey added). Makes me think I might master pies someday. I’m still no expert, but this one was getting close… the apples were just kissed with 5-spice powder, ooh. We drizzled it with coconut cream and it was very good.
And then I had leftover crepes with sauteed peaches, coarse raw sugar, cranberry jam, and some malted soy drink mixed with enough water to make a sweet cream. Oh, frugal AND delicious, and even maybe healthy, how ’bout that? I love dinners that revolve around fructose.
Speaking of which, I made a tiny sweet potato cashew cream pie with a lone spud, because it’s just been so damned cold it seems not very weird to make food like this. Plus, it has a pumpkin seed crust a la Extraveganza, which in my weird mind makes it kinda summery. And when you pop it in the freezer and eat slices of it cold like spiced ice cream…… *drooooolz*. Also gives me a chance to use the tiniest fork ever imaginable that I picked up at a garage sale for specific things just like this. Fairy pie technique!
From now on I make my own thai green curry paste. Has anyone tried the yellow variety? I almost did but then I chickened out and returned it for a jar of the classic green, and while it resulted in a slurpily good skillet of hyper-spice, well… I’m still curious about the other variety. Maybe next time I’ll get the yellow (which boasts coriander and white pepper, yum) and just grind up lots of green chiles into it myself. I ended up throwing like, 3-4 extra thai peppers into this one anyway, cause I kind of like my thai curries to practically send off sparks into the atmosphere. Anything less and why bother, I say!
I don’t particularly feel like sorting my pictures right now, there is just TOO MANY of them. So, yes, here is the first, what a delight of puffy strawberry muffs in a basket! Hannah’s recipe is perfect for basic muffins, in fact I memorized it and freestyled a batch of chocolate-raspberry versions later while I was groggy and in my dad’s kitchen at some ungodly hour of the night after breaking in un-announced and he didn’t even know I was in town! I raided the cupboards (after cleaning the place spotless, of course) and managed to at least find enough basic baking supplies to make them, lurvly brunette muffins, which will have a photo later in this post, because (of course) as I said – completely out of order. Why not, right?
This is a pancake I made at my sister’s house, using her mystery bag of mystery organic flour (we believe it was likely spelt), as well as some honey-like natural sugar, lots of coconut, some cashews wedged in there… maple syrup. Other things. It was so very very punk, as their larder was BARE and we still managed to have a sizzling merry breakfast on the hob in time for a decent 11 am-ish kind of hour. I’d just read this book —
This is just the shot of the leftovers – stuff put into tupperware doesn’t win any beauty points. But the point of this lunch was that it was a bento-ish kind of meal that randomly came together after I poo-pooed the idea of a peanut butter sandwich and started to boil potatoes. Which I never do, and made me feel festive enough to remember the wasabi tube I had in the fridge, thus wasabi mashed potatoes. So obviously then I had to try those panko & daikon stuffed mushrooms from the Veganomicon. Except… I didn’t feel like firing up the oven for 6 mushrooms so I made them raw and used bulgur wheat instead of bread crumbs, and added some sweet peppers and Sambal Olek for fun.
I came home to this sight the other day. It was kind of funny, actually – I’d just trudged home through a blizzard with visions of hot stew in my head and what do I find but the storm decided to join me in my kitchen!
Ha, it was okay. I managed not to step in any of the puddles and was very very thankful for the crockpot stew I had put on the night before. Yeah, I actually used my crockpot! *shock* my mom would be proud. I had actually been so busy that I acted the great cliche and took it down off the highest shelf I have to put some veganomicon cholent-style ingredients together the night before.
I’m actually not sure if I’m sold on the tarragon + caraway thing… but it was warm and hearty and perfect at the time. (ie: full of potatoes). I added tabasco and corn, too.
Earlier than that (or later? oh I don’t remember. sometime!) I made vcon lemon & pea risotto with roasted red peppers.
I don’t know why people complain about leftover risotto! I actually thought this was tastiest cold out of the fridge, slurped up like cold lemony pudding. I’m weird, yes. I tried Risotto al Salto too, to try it (basically fried up like a fritter), which was fine. But nothing on the ice-cold stuff!
I posted about hoecakes before, so there isn’t much to say about the big yellow thing on the plate – except maybe to amend my recipe to stress than fine cornmeal should be used in a hoecake. This one was coarse which did NOT work anywhere near as well, but ah you learn. The interesting bit, at least to me, is that grayish dip-like blob in the corner. It was very tasty! It’s black bean & orange dip from ED&BV, and it’s a little sweeter than a regular b.bean dip and really great on wraps and things.
In the midst of being busy I made some muffins to take to school. I wonder why I decided to make jammy muffins to put in my bag? Ha ha, anyway, they’re hearty jam-dot muffins from Fran Costigan’s second book. They’re okay… I like that there’s lots of toasted oats and sesame in them, and my mom’s homemade plum jelly. A wee bit heavy, but I subbed some stuff so it could have been my bad.
Over christmas my dad bought me some veggie burgers for christmas eve Burger Night (woohoo!), which happened to be Amy’s California Burgers. They’re soooooo good! They don’t taste a blessed thing like fakey meatstuff, but they DO taste like toasted bulger and mushrooms and loads of other great all-natural things. I had some on buns, and some on salad with tahini dressing and both ways were awesome. I had the last one today though, and I don’t know what to do because I never buy pre-packaged food for myself but I think I’ve fallen in love!
And finally… we call this an economic birthday, or a belated one, or whatever. It’s a full moon tonight and though it’s neither of these boys’ birthdays (although it’s close), it’s definitely always a good time for a chocolate jalapeno cake with ganache topping and strawberries inside. Yeah, I know!! It’s another Extraveganza cake recipe and holy schlamoli, it’s SO tender and delicious and soft peppery perfect, I tried a whole bunch of it that stuck to the cake tin. ^_^;
Word to the wise: the recipe mentions nothing about de-panning this cake, and in fact implies that it shouldn‘t be, I think, at least when you read the icing recipe along with it. I did anyway and it was a total headache cause it was so fluffy and sticky (and criminally delicious. did I mention that?), but I think it came through the operation 97% intact. Minus the chunks I ate. (I’m starting to think that being able to fix cake disasters is as useful as baking one that tastes good… :P)
Anyone else notice how the stuff on top kinda looks like a crab? Not planned! But I like it.
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!
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
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!