tag:blogger.com,1999:blog-62493547122508044092024-02-20T05:22:54.701-08:00Eat Your VeggiesConverting carnivores one fabulous meal at a time.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-6249354712250804409.post-11307179288208817122018-03-30T12:45:00.002-07:002018-03-30T12:45:54.134-07:00My Pot StickersPinterest is great. You get to cruise around and look at random stuff -- anything from crocheted Easter baskets to travel outfits.<br />
<br />
Leave it to me to always head to recipes.<br />
<br />
I started seeing recipes for vegetarian pot stickers. Only thing is they never seemed to have the ingredients I wanted. When I came across a recipe by the fabulous Mark Bittman of<i> The New York Times,</i> I knew I'd found my base recipe.<br />
<br />
From his great beginnings came this recipe I use his method of cooking them, which is ridiculously smart, but the ingredients are mostly my idea (his were filled with pork).<br />
<b><br /></b>
<b>My Vegetarian Pot Stickers</b><br />
<br />
1/2 shredded carrot<br />
1 c. shredded cabbage or bok choy (then mince it after you shred it -- think small enough to fit in a wonton wrapper)<br />
1/4 cup TVP (textured vegetable protein, also known as textured soy protein -- you could even use ground soy crumbles)<br />
1/4 cup water chestnuts, finely chopped<br />
2 Tbl. minced fresh ginger<br />
1 Tbl soy sauce (more or less to taste)<br />
<div>
1/2 tsp. sesame oil</div>
<div>
<br /></div>
Wonton wrappers (I like mine smaller than the average pot sticker)<br />
2 Tbls. peanut oil for frying<br />
<br />
Optional: 1 egg, beaten (to help with sealing the wrappers -- otherwise, just use water to keep it vegan)<br />
<br />
Combine all but the wrappers and frying oil in a large bowl. If it's a bit wet, add more TVP to soak up the juices.<br />
<br />
On a dry surface (I use my Silpat for this), lay out your wonton wrappers, one or two at a time (keeps things neater and easier to manage). Using your finger, rub the egg around all edges of the wrapper.<br />
<br />
Place a teaspoon of the mixture onto the center of your wrapper. fold over and pinch or press closed. (Mine resemble triangles -- you can close them however you like.)<br />
<br />
Heat the peanut oil to medium-high. Once heated, add wrappers carefully. Keep in one layer. Cook 2 minutes until bottoms are lightly browned.<br />
<br />
Here's where it gets interesting: add 1/4 cup of water per dozen wrappers right into the pan. Cover. Lower heat to medium and simmer 3 minutes.<br />
<br />
Remove to paper towels on a plate.<br />
<br />
Make a sauce. Here's what I used:<br />
<br />
1/4 cup rice vinegar<br />
1 Tbl. soy sauce<br />
dash of sesame oil<br />
<br />
Mix.<br />
<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-68707936143192503182018-02-03T16:03:00.000-08:002018-02-03T16:03:15.831-08:00The Thing To Do With SeitanSometimes, you just want seitan.<br />
<br />
It's a cold night here in the east, so I wanted to make seitan.<br />
<br />
I don't know about you, but sometimes a good seitan recipe is tough to come by.<br />
<br />
Thankfully, Pinterest offered plenty of options. I found <b><a href="http://veganpetite.com/savory-seitan-roast/">this one</a></b>, but it wasn't exactly as I'd like it, so I added a few ingredients, subtracted others and -- finally -- had a great baked seitan recipe.<br />
<b><br /></b>
<b>My Seitan Recipe</b><br />
<b><br /></b>
<i>the dry stuff:</i><br />
<i></i>2 c. wheat gluten<br />
2 Tbl. all-purpose flour<br />
1/4 c. nutritional yeast<br />
1 tsp. dried sage<br />
1/2 tsp. smoked picante paprika (I got it at Williams-Sonoma)<br />
1/2 tsp. oregano<br />
1/4 tsp. dried basil<br />
1/4 tsp. black pepper<br />
<i>the wet stuff:</i><br />
1 1/2 c. cold water<br />
1/2 c. tamari or soy sauce<br />
2 Tbl. tomato paste<br />
1 Tbl. olive oil<br />
<b><br /></b>
Mix the dry stuff in a large bowl. Mix together the wet stuff and pour it into the dry stuff, stirring as you go. Using your hands, knead it in the bowl for about 3 minutes. I like mine wet, and these ingredients make it about the right consistency for me. If you want it drier, add some extra gluten. Wetter, add water. Let it sit while the oven heats. Heat the oven to 350 degrees.<br />
<b><br /></b>
Once the oven is heated, spread foil on a baking sheet. Line the foil with parchment. Shape your seitan into a loaf (I made mine short and wide), then roll it up, pinching the ends of the foil.<br />
<b><br /></b>
Bake for 60 minutes. As noted in <a href="http://veganpetite.com/savory-seitan-roast/"><b>the original recipe</b></a>, turn it every 15 minutes to make sure it bakes uniformly.<br />
<b><br /></b>
<b><br /></b>
So, I made the steak. Now what?<br />
<br />
This is what -- I fried it in a sauté pan (with a white wine sauce, of course), and served it with wheat berries and fresh beets.<br />
<b></b><br />
<b><br /></b>
<b>Seitan White Wine Sauce</b><br />
<b></b><br />
This will make the sauce that you'll cook the seitan in.<br />
<br />
1/2 cup white wine (dry stuff, nothing fruity)<br />
1 Tbl. olive oil<br />
Vegetable broth (about 1/2 a cup -- don't add it at once)<br />
<br />
Spices to taste (I had no fresh on hand. so these are all dried):<br />
<ul>
<li>Smoked paprika (I used about 1/2 tsp)</li>
<li>Thyme (maybe 1/4 tsp more or less)</li>
<li>Rosemary (as much as you like)</li>
<li>Parsley (1/4 tsp more or less)</li>
<li>Black pepper (to taste)</li>
</ul>
<div>
Corn starch to thicken (mix about a tsp. in water and use sparingly)</div>
<div>
<br /></div>
<div>
In a saute pan, add olive oil. Heat on medium for about 30 seconds, then slowly add the wine. Place your seitan slices in the pan, then add the spices on top (I flip them so they get mixed into the liquid -- you could add them directly, then put in the seitan).</div>
<div>
<br /></div>
<div>
Cook until seitan is hot through, adding a little vegetable broth as needed. Remove seitan. Add more liquid if you like, then add a little bit of your mixed corn starch. I used maybe 1/2 tsp. as I didn't have a ton of liquid.</div>
Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-79660373542534723512017-11-13T15:12:00.003-08:002018-03-25T07:47:31.814-07:00Chowder Sans SeafoodQuick. It's dinner time. What are you going to make that takes no time at all and tastes like you've slaved all day?<br />
<br />
Soup. Or chowder, which was my option tonight.<br />
<br />
I made this one up on the spot. Don't skip the blending process -- it gives it a great texture.<br />
<br />
<br />
<b>Potato Corn Chowder </b><br />
(vegan)<br />
<br />
1 Tbl or so of oil (I use a combo of olive and vegetable oil)<br />
1 celery stalk, sliced thin<br />
4 medium golden potatoes, unpeeled, cubed (I went with about 2-inch chunks)<br />
1 medium red bell pepper, chopped small<br />
1 1/2 c. frozen corn<br />
4 c. vegetable broth (I make my own, and I blend all veggies without straining, so it's thicker than typical broths)<br />
2 tsp. dried thyme<br />
2 tsp. fresh parsley, chopped<br />
1 tsp. salt<br />
1/2 tsp. pepper<br />
<br />
<br />
Add oil to a large saucepan. Add celery and bell pepper and saute until the celery starts to soften (about 4-5 minutes). Add corn and potatoes and a skosh of veggie broth (I put in maybe 1/4 cup). Cover and let the steam from the broth soften everything a bit. Take off heat when potatoes are firm, but softening.<br />
<br />
In a blender or food processor, add about 2/3 of the vegetable mixture and 1 cup of broth. <i><b>How much you use depends on how many vegetables you want in your chowder.</b></i><br />
<br />
Blend on puree setting (or low on your food processor) until it's all pureed. While the blender is on, pour in another cup of broth, let it mix a tad, then turn it all off and pour it back into the pan with the other veggies (the ones you haven't chopped up).<br />
<br />
Return the pan to the stove, add your spices and seasonings, stir, and heat until the potatoes are soft (if they aren't already).<br />
<br />
Add more salt if you like.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-10650147798842891972016-07-26T09:08:00.000-07:002016-07-26T09:08:41.069-07:00Ice Cream Without EggsI've been meaning to get back to this blog for a while, and a recent purchase is the catalyst.<br />
<br />
Despite the lousy reviews, I bought an ice cream maker to go with my Kitchen Aid mixer. Yes, there are several complaints of leaking, but I decided to give it a try.<br />
<br />
I'm doing it right -- I'm following their instructions to the letter. They say to wait until the frozen bowl thaws before washing. I'm waiting until it's room temperature to the touch. No metal objects in or around it. I'm not immersing it in water, and I'm hand-drying it, then letting it air dry an hour or so before putting it back in the freezer.<br />
<br />We'll see how long it lasts.<br />
<br />
In the meantime, I'm loving every minute of using it. It's an absolute breeze for making ice cream. And it gives me the perfect opportunity to experiment with flavors and textures.<br />
<br />
I've made ice cream with it twice now. The first recipe was good -- not the 4 1/2 stars worth of good the reviewers gave it, but edible. Light, though the corn starch was obvious in the recipe. That got me to thinking -- what if I use that xanthum gum I bought? Would that be better?<br />
<br />
Oh my, it was. I found a recipe online, then tweaked it to make it my own. The result -- creamy, softer ice cream that uses no eggs (and if you want it to be vegan, no whipping cream). I can't get enough of it.<br />
<br />
<b>Vegan-ish Ice Cream</b><br />
<b><br /></b>
1 15-oz. can of light coconut milk (2 of these if you want to make it vegan)<br />
1 cup whipping cream (skip it entirely if you're going vegan)<br />
<div class="MsoNormal">
1/2 cup sugar<o:p></o:p></div>
<div class="MsoNormal">
pinch salt<o:p></o:p></div>
<br />
<div class="MsoNormal">
¾ tsp. xanthum gum (I used Bob's Red Mill)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First, reserve some of the coconut milk or whipping cream so you can mix your xanthum gum in it (avoids lumps).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next, mix the rest of your ingredients, minus the reserved liquid and xanthum gum, in a large saucepan. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now, mix the xanthum gum into the reserved liquid, then when it's no longer lumpy, mix it into the saucepan.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook just below a boil, stirring constantly until slightly thickened (should coat the spoon but not be too thick).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove from heat. Pour into a large bowl, let it cool for a few minutes, then pop it into the refrigerator for about 3-4 hours (make sure it's cold in the center before removing it from the fridge).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put it in your prepared ice cream maker. Mix according to their directions.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>If you're using a Kitchen Aid ice cream maker, you can expect it to look like ice cream within 15-25 minutes. Mine took about 15 minutes.</i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Eat!</div>
<div class="MsoNormal">
<br /></div>
<br />
<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-46415460045441768472015-06-09T08:21:00.002-07:002015-06-09T08:21:19.245-07:00Tofu as BurgerI saw a recipe recently -- chicken, chive, and spinach burgers. I was all about the chive and spinach. Alas, none of the ingredients were handy.<br />
<br />
So I took what I did have and made a pretty decent little burger. Ideally, I would have loved to use protein crumbles, but tofu worked. The secret to making tofu burgers appealing: seasonings.<br />
<br />
Here's my attempt:<br />
<br />
<b>Tofu Burgers with Mustard Sauce</b><br />
1 package tofu, drained and water squeezed out<br />
2 Tbl. Dijon mustard<br />
1- 2 tsp. your favorite seasoning (I used Cajun seasoning and Hungarian paprika)<br />
1/4 cup fresh chives, snipped, if you have them<br />
1/3 cup panko breadcrumbs<br />
<br />
Drain tofu and squeeze excess water out by placing it on a board covered in paper towels and weighting it down. Should take about ten minutes to get the water out.<br />
<br />
Crumble tofu into a medium bowl. Add all ingredients and mix well.<br />
<br />
Form burgers. If they don't hold up, try either a beaten egg or a little bit of regular breadcrumbs (I did both and they were still a little wobbly).<br />
<br />
Spray a nonstick skillet with cooking spray. Heat over medium, then add burgers. Cook about four minutes on each side. You may have to flip them a few more times just to be sure the insides cook.<br />
<br />
Serve on your favorite bun with this dressing, which elevates it:<br />
<br />
2 Tbl. Dijon mustard<br />
1/4 tsp. agave nectar/syrup (or honey if you prefer)<br />
1 Tbl. mayonnaise<br />
<br />
You can tweak this recipe any way you like -- use honey Dijon, regular mustard, whatever makes you happy.<br />
<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-73292034632425322932015-04-16T14:31:00.002-07:002015-04-16T14:31:42.433-07:00Enchiladas on the QuickI was staring at the clock -- an hour before dinner and nothing in the oven. Oh no.<br />
<br />
Oh, enchiladas. I grabbed some ingredients and went to it. The verdict -- amazing. Make this again.<br />
<br />So here I am, writing it down:<br />
<br />
<b>Spinach and Cheese Enchiladas</b><br />
<b><br /></b>
2 bags fresh spinach<br />
1/4 cup onion (or omit it -- I did)<br />
1 Tbl. olive oil<br />
1 cup ricotta cheese<br />
2 cups shredded sharp Cheddar cheese (you can use a Mexican blend if you prefer)<br />
Flour tortillas (I used about nine)<br />
<br />
Enchilada sauce (I make my own):<br />
1 can (14 oz or 16 oz) diced tomatoes<br />
1 tsp. chili powder<br />
Dash or two cayenne pepper<br />
Healthy dash of Adobo seasoning (if you have it -- if not, skip it)<br />
salt and pepper to taste<br />
<br />
Heat oven to 375 degrees F.<br />
<br />
Heat oil over medium heat. Saute onion until clear. Add spinach with a few tablespoons of water and cook until it's reduced. You'll still have water from the spinach itself, but try to keep it to a minimum.<br />
<br />
Take off heat and stir in ricotta and one cup of shredded cheese (or more if you want it really cheesy). Next, heat the tortillas for 20 seconds on each side in a hot skillet or griddle. I like to make mine a little brown since they're flour -- makes them a little stiffer after baking.<br />
<br />
Spray a lasagna pan with oil. Fill each tortilla with two or three tablespoons of filling, then roll and place seam down in the pan. Then cover them all with your enchilada sauce and the remaining cup of shredded cheese.<br />
<br />Bake for 20 minutes or until the sauce and cheese are bubbly. Keep an eye on it and check it at 10 minutes and 15 minutes.<br />
<br />
Note: if you don't like chunky tomato sauce, feel free to use pureed tomatoes or even tomato sauce.<br />
<br />
<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com1tag:blogger.com,1999:blog-6249354712250804409.post-18737750902279428242014-08-06T10:24:00.000-07:002015-06-08T14:33:15.328-07:00Farro and AwayI like to say that the secret to a great food experience is to serve something simple that makes you look brilliant. I have a few of those go-to dishes that do just that -- fettuccini Alfredo, risotto with smoked Gouda, bananas Foster...<br />
<br />
And now I have one more.<br />
<br />
I don't know what made me buy farro, but I did. I had read something online about its texture and nutty flavor, so I thought I'd try it. So glad I did! I'm now addicted to farro. Seriously, if you can form an addiction to a grain, I have it. I've considered using it for burgers, risotto (why not instead of arborio?), and maybe even farro cakes.<br />
<br />
But this is by far my favorite way to make it. And on what has turned into a rainy, cooler August day, I made it for lunch today. I didn't pay too much attention to the time it took for each ingredient, so play it by ear.<br />
<br />
<b>Farro Soup</b><br />
<br />
2 Tbl. olive oil<br />
2 shallots, sliced<br />
2 celery stalks, sliced<br />
1 tomato, cut into chunks<br />
1 cup farro<br />
1 can cannellini beans, drained and rinsed (pinto beans would work, too)<br />
2 cups water<br />
3 cups vegetable broth<br />
1 handful of fresh basil, torn (about 1/3 cup)<br />
3/4 cup frozen peas<br />
Freshly grated Parmesan<br />
<br />
In a larger pot, heat oil and saute shallots about 3 minutes. Add celery, saute for a few more minutes, then throw in the carrots. Brown a little (another 3 minutes), then add everything else except for the cheese.<br />
<br />
Cook on medium heat (barely a boil) for about 20 minutes or until the farro is cooked. Ladle into bowls and top with Parmesan.<br />
<br />
Would taste fantastic with rosemary focaccia bread.<br />
<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com1tag:blogger.com,1999:blog-6249354712250804409.post-36730934334543561862014-07-29T08:44:00.000-07:002014-07-29T08:44:23.374-07:00Luke, I am Your FavaI'll admit it -- I've never tried fava beans before this past weekend. For starters, they're not exactly on the radar of any of the local grocery stores. Plus the produce places, including the farmers markets, don't carry them. So when I saw a neat recipe that included them, I decided to try a little harder.<br />
<br />
Luckily, a newer store in my town carries them. They say they have them in three forms, though the canned variety is all I could find. I'm now eager to try them fresh.<br />
<br />
I found this recipe in a fantastic cookbook (and a must-have for everyone, including vegetarians) -- <a href="http://www.amazon.com/Tasting-Wine-Country-Recipes-Romantic/dp/1883914337/ref=sr_1_1?s=books&ie=UTF8&qid=1406647441&sr=1-1&keywords=tasting+the+wine+country"><i>Tasting the Wine Country</i> by Sharon O'Connor</a>. O'Connor has gathered recipes from some of the country's top bed and breakfast inns. The result -- culinary heaven.<br />
<br />
If you're a meat eater.<br />
<br />
Ah, but you're a savvy vegetarian, and you know how to adapt recipes to fit your palate, right? While there doesn't seem to be an adequate substitute for rack of lamb or filet mignon (and when recipes rely heavily on meat as the star, there's little you can do), there are just as many recipes begging to be reworked.<br />
<br />
So I started with a recipe from the cookbook for pan-seared halibut steaks. Here's the result. I'll warn you: this one is going to take a while to make because of all the various steps. Read through it first<br />
<br />
<b>Seared Tofu with Ragout and Mashed Potatoes</b><br />
<br />
<i>Tofu </i><br />
1 block extra-firm tofu<br />
1 piece kombu<br />
1 small piece nori<br />
3 Tbl. soy sauce<br />
salt and pepper<br />
<br />
Cut a block of tofu into four triangles (or however you like to eat it). Drain on paper towels. Meantime, put kombu and nori in a cake pan or casserole dish, add about 1/2 cup of hot water and let it set for a few minutes. Depending on how much you like kombu or nori, either remove it within five minutes or let it be in the pan as you add the tofu. Sprinkle soy sauce over top, then season tofu with sea salt and fresh black pepper. Let it sit while you put together the ragout, turning it now and then to let the juices absorb into the tofu.<br />
<br />
Meanwhile put 4 medium-to-large white potatoes, skinned and cubed, on to boil.<br />
<b><br /></b>
<i>Ragout</i><br />
1 can fava beans, drained and rinsed thoroughly<br />
1 cup peas<br />
1 1/2 cups vegetable broth<br />
1/2 cup fresh basil (must be fresh or forget this recipe)<br />
1/4 cup canola oil<br />
2 Tbl. butter<br />
salt and pepper to taste<br />
<br />
Blanch the basil in hot water for a few seconds (wilt it) and then put it into a food processor with the oil and process it smooth. Dump it into a small colander and drain out the oil, reserving it.<br />
<br />
Boil the fava beans (even the canned ones) for about ten minutes in a small saucepan. Drain. Rinse. Set aside.<br />
<br />
Your potatoes should be ready. Keep them in the water (to keep them hot) while you blend these ingredients together:<br />
<br />
1/2 cup milk<br />
2 Tbl. butter<br />
1/4 cup olive oil<br />
Salt and pepper<br />
<br />
Heat these ingredients in a small saucepan (same one you used for the fava beans is fine) until the butter melts. Turn off and leave on the burner.<br />
<br />
Now, back to the tofu. Heat a skillet, add the drained canola oil from your basil experiment to the skillet, and fry the tofu on both sides until heated through and there's a nice crust forming. It took me about 10 minutes per side, flipping a lot, to get it to where I wanted it.<br />
<br />
While you're waiting for browned tofu, start the ragout. In a medium pan, combine the fava beans, peas, broth, and basil puree. Bring to a boil, then lower heat and add the butter. Salt and pepper to your liking. Turn off the heat.<br />
<br />
Make your mashed potatoes, adding the blended milk mixture.<br />
<br />
Spoon the ragout into shallow bowls. Add a plop of potato, then lay your tofu on top. You're done.<br />
<br />
Dinner is ready.<br />
<br />
<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-33203921746912595102014-07-05T17:36:00.001-07:002014-07-29T08:16:34.587-07:00The New-Age Veggie BurgerSummer, especially around the 4th of July, just begs for grilled food. Since meat is the food of choice in all too many back yards, vegetarians can feel a little left out. At least this vegetarian does.<br />
<br />
In years past, I would grill corn on the cob, attempt tofu kabobs, grill tofu in foil as one might grill fish, slap a commercially made veggie burger on the grill.... you get the idea.<br />
<br />
This year, I decided the grill would take a rest. I was beating myself up over why I couldn't find a suitable, grill-worthy dish that everyone liked (I feed meat eaters, too), and I just didn't want to mess with the charcoal.<br />
<br />
So instead, I experimented.<br />
<br />
I had some quinoa (keen wah) in the cupboard, and I wanted to play with combining textures and odd ingredients. I'd seen recipes that mingled zucchini with quinoa in the past, so I started there. The result: off-the-charts delicious.<br />
<br />
Quinoa Zucchini Burgers<br />
<br />
1 cup quinoa<br />
3 cups vegetable broth (or more - depends on how it cooks up for you as you simmer it)<br />
1 cup diced potatoes (I used new potatoes with skins on)<br />
1 cup grated zucchini (I let it sit in a paper towel for a few minutes to remove some of the water)<br />
1/4 cup shredded smoked Gouda<br />
1 can cannellini beans, rinsed and drained (I cooked mine in water for about 5 minutes)<br />
1 tsp. Old Bay Seasoning or chili powder (your own preference)<br />
1 handful basil leaves, torn or chopped<br />
1/3 cup sunflower kernels<br />
Fresh thyme (about a tablespoon)<br />
Freshly ground black pepper to taste<br />
Freshly milled salt to taste<br />
Breadcrumbs as needed (I used about 6 Tbls.)<br />
<br />
Toss quinoa and potatoes into a saucepan with the vegetable broth. Add some pepper and salt; bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are cooked. <br />
<br />
In a large bowl, mix together zucchini, beans, seeds, spices, cheese, and seasonings. Depending on how moist the mixture is, add breadcrumbs, a tablespoon at a time, until the mix can be shaped into patties and stand together. <br />
<br />
Heat some oil in a skillet. Add patties and cook on each side 5 minutes. This gets you to a point where you can store some patties for later. For the patties you'll use now, cook 5 minutes more on each side again. Look for the outside to be crisp and dark brown. <br />
<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-23720924543618191452013-11-30T09:25:00.001-08:002013-11-30T09:25:34.139-08:00Thanks for the VeggiesI've been doing some experimenting lately with different flavors and trying to replicate that feeling one gets from those Thanksgiving Day foods. With luck, I stumbled onto some recipes that I was able to tweak to what I think works well.<br />
<br />
I found an <a href="http://www.rivercottage.net/recipes/sage-and-chestnut-soup/">incredible recipe</a> from <em><a href="http://www.amazon.com/River-Cottage-Veg-Inspired-Vegetable/dp/1607744724/ref=sr_1_1?ie=UTF8&qid=1385832265&sr=8-1&keywords=river+cottage+veg">River Cottage Veg</a></em> cookbook. In fact, the entire book is well worth owning as I've made many wonderful things from its contents. But the Chestnut and Sage Soup recipe results in what I've come to call Thanksgiving in a Bowl. It's worth owning the cookbook if only for that recipe. <br />
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That leaves a few more things to make a meal, doesn't it? My typical vegetarian Thanksgiving consists of veggie pot pies, two kinds of potatoes, and of course a vegetable side. Then there's dessert.<br />
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I love a good pumpkin pie. However, good has been a little tough to come by since one canned pumpkin manufacturer has made it too easy to open a can and dump it into a prepared crust. So this year, I went on a quest to create a better pie.<br />
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One entire morning and three pies later (let's just say thanks to the unreadable dials on my current oven, a new stove is due in in three weeks), I was done burning things and had come up with a darn good pie. I'll confess I was too tired and frustrated to really appreciate the full flavor of the pie (maybe because my hair still smelled of burned crusts), but the slice I had the next day was pretty great. Here's what I've come up with:<br />
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<strong>Lori's Bombshell Pumpkin Pie</strong><br />
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2 cups pumpkin (canned is fine)<br />
1/2 cup dark brown sugar<br />
2 tsp. ground ginger<br />
2 tsp. ground cinnamon<br />
1 tsp. freshly ground nutmeg<br />
1/4 tsp. ground cloves<br />
1/2 tsp. salt<br />
2/3 cup sweetened condensed milk<br />
2/3 cup milk<br />
4 large eggs<br />
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Process the first seven ingredients for about a minute. Move it to a saucepan and heat to a low simmer, stirring constantly, for 3 or 4 minutes. Whisk in milks and bring back to a low simmer. Add eggs to the processor, then with it running, add the pumpkin mixture. Process until all ingredients are blended.<br />
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Pour into hot pie crust and back about 20-25 minutes at 350 (keep an eye on it). I started it at 425 for five minutes, then notched it down. May take some experimenting with your oven, but test with a knife -- if it comes out clean, it's finished.<br />
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I put a great whipped cream on top. I used about a cup of heavy cream, a tablespoon of brandy, and a tablespoon (or more, depending on your sugar tolerance) of confectioners' sugar.<br />
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<strong>I found the best <a href="http://www.food.com/recipe/best-ever-pie-crust-108281">Crust Recipe here</a>.</strong><br />
<strong></strong><br />
<span id="goog_547083533"></span><a href="http://www.blogger.com/"></a><span id="goog_547083534"></span>Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2tag:blogger.com,1999:blog-6249354712250804409.post-29787054322583332122013-08-10T13:58:00.001-07:002013-08-10T13:58:52.523-07:00PeachyI love the opportunity to get back into cooking. It was pushed aside last year when my work nearly doubled and I couldn't find time to eat, let alone cook. <br />
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This year is much calmer after a surgery and recovery. And now children who had moved out are visiting, giving me ample excuse to turn out some more recipes. Today's recipe was inspired by a bottle of chianti. Let me explain.<br />
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I've been dabbling in becoming a wine aficionado -- not seriously, but just for fun and enjoyment. I was reading my <a href="http://www.barnesandnoble.com/w/world-atlas-of-wine-hugh-johnson/1102260640?ean=9781845333010"><em>World Atlas of Wine</em></a> and I was reading about different chiantis and which were considered the best. Naturally it wasn't the one I had. I like buying them with the little basket attached, but apparently, that's good but not great wine. So I hopped over to the store and got a chianti classico. Then the dilemma -- what to serve with it?<br />
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Paella, of course.<br />
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Since the kids were home, I decided that dessert was in order, too. However, after making guacamole and paella, the last thing I wanted to do was make some complicated dessert. I opted for ice cream. With peach sauce. The peaches right now are exquisite, too.<br />
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Here's the successful result:<br />
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<strong>Peach Sauce with Brandy</strong><br />
1/2 cup sugar<br />
1/2 cup water<br />
6 whole cloves<br />
2 fresh peaches, chopped<br />
2 Tbl. brandy (I used French brandy)<br />
1 Tbl. corn starch<br />
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Heat sugar, cloves, and water in a small saucepan until sugar is melted. Take out the cloves. Add the cornstarch (mix it with a little water first) and then add the brandy and the peaches. Heat just slightly, then take off the heat, put it in a bowl, and chill it. Spoon it over ice cream. If you want, you can heat it again before serving (I nuked until it was warm).Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-78265402238076446062012-11-26T13:34:00.001-08:002012-11-26T13:34:31.395-08:00My Favorite WinesSometimes, a good meal is enhanced even further thanks to the drink you serve with it. At least that's been my experience. Likewise a bad wine -- and I've suffered through a few of those, as well. Those aren't wasted, either. I simply use them for sauces and cooking (unless they're really bad, and then they're poured down the drain).<br />
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I've been buying a variety of wines lately, and by accident (and recommendation of the clerk in the store), I've come across some absolute favorites.<br />
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<b>Whites</b><br />
DiSeno Torrontes (Argentina, 2011): One of the smoothest, nicest whites I've had (and I don't care for whites in general). There's a floral taste, along with bit of fruit (apricot comes to mind). Just a pleasure to drink. And cheap -- I paid $8.99 a bottle.<br />
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Seven Daughters White Blend: This was a fun one. It's blended from --you guessed it -- seven different whites. It's got texture, fruit, and spice. Cost me about $13.<br />
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Ghost Pines Chardonnay (Sonoma County, 2010): Thank you to our neighbors for bringing this one to the Halloween party. A satisfying wine with a balanced fruity taste. Won't set you back too much at $16.<br />
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<b>Reds</b><br />
Cesari Mara Ripasso (Veneto, 2009): I've read mixed reviews on this $20 bottle, and frankly I'm surprised. I found this when I couldn't find a suitable replacement for the pricey Amarone I wanted. At one-tenth the price, this ripasso is exquisite. I've bought several bottles over the years, and it's my go-to choice when I want a great red.<br />
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Barefoot Merlot (Modesto, Calif.): I can't believe it's possible to get an award-winning merlot for $6 a bottle. This stuff is solid. There's a good hint of cherry, and there's a tiny undercurrent of chocolate. Maybe that's why it's one of my favorite reds.<br />
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Sterling Vintner's Collection Meritage: Okay, not my absolute favorite, but a nice choice for every day. It's a blend, so you get five different reds in one, and the aftertaste can be a tad astringent at times, though I've had very good bottles.<br />
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<b><i>What are some of your favorites?</i></b><br />
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<br />Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-43220942289128490662012-10-10T13:49:00.002-07:002012-10-10T13:49:28.073-07:00Gourmet the Meatless WayOn a recent trip out west, we stayed at this lovely house near the ocean. The owner must be a true foodie, for that kitchen was the best-equipped rental I've ever encountered. Spices galore, a stockpile of pots and pans, great appliances, and cookbooks.<br />
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One in particular caught my eye. It contained recipes from inns across the country. I decided to give the baked French toast a try.<br />
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WOW. It was easy and with fresh ingredients, it was fantastic. That prompted me to buy the book, and when I got home, the book was waiting.<br />
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I was trying to find a way to make this meat-heavy cookbook more vegetarian friendly. So I started with one of the fish dishes -- sesame crusted salmon. I tweaked, and this is the result:<br />
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<b>Sesame-crusted Tofu with Apple-Mango Salsa</b><br />
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1 package tofu, drained and sliced into eight pieces<br />
2 Tbl. soy sauce<br />
2 Tbl sesame oil<br />
2 tsp. rice vinegar<br />
1/2 tsp. freshly grated ginger<br />
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Mix together the soy sauce, sesame oil, ginger and vinegar in a covered container. Place the tofu slices in this, turning to coat it all. Cover and refrigerate for a few hours to a day.<br />
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Meanwhile, make the salsa.<br />
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1 mango, peeled and diced<br />
1 apple, peeled and grated<br />
1/2 jalepeno, seeded and minced<br />
1/2 poblano, seeded and minced<br />
1 Tbl. fresh cilantro<br />
1/4 cup diced onion (Vidalia works well)<br />
1/2 Tbl. brown sugar<br />
1 tomato, seeded and diced<br />
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Mix ingredients in a bowl and cover. Refrigerate until ready to use.<br />
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Now for the cooking:<br />
1/2 cup bread crumbs (I use plain whole wheat)<br />
2 Tbl. black sesame seeds<br />
2 Tbl. white sesame seeds<br />
salt and pepper to taste<br />
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Mix together in a shallow pan or bowl.<br />
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Heat non-stick pan or iron skillet over medium-high heat. Dredge tofu through the bread crumb mixture, then fry in the lightest layer of oil for about 4 minutes on each side. Transfer to your plate, top with some salsa, and enjoy!Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-89355755609725697662011-10-13T05:24:00.000-07:002011-10-13T05:40:04.666-07:00Luscious LoafThere's something about fall that causes this palpable shift in what we crave and what our bodies are telling us to eat. The moment the leaves turn, I want apples, squash, pumpkin and savories. Even in the middle of a 75-degree day, I'm wishing for meatloaf.<br /><br />I remembered the tastes I liked best about traditional meatloaf and ramped it up a bit. There were some leftover baked beans sitting in the crockpot, so I dumped them in. The result was unexpectedly terrific.<br /><br /><strong>Meatless Loaf with Baked Beans</strong><br /><br />1 cup or less ketchup (I used bottled "tomato sauce" from the Indian store)<br />1/2 package veggie burger crumbles<br />1 green pepper, chopped finely<br />1 cup or more canned vegetarian baked beans<br />1 cup soft bread crumbs<br />1/4 cup Parmesan cheese<br />1 egg, beaten<br />2 Tbl. fresh basil (or 1/2 tsp. dried)<br />1 Tbl. fresh thyme (or 1/2 tsp. dried)<br />Salt and pepper to taste<br /><br />Heat the oven to 325F/165C. Grease a loaf pan or an 8x8 pan.<br /><br />Mix together all ingredients in a large bowl, adding ketchup a little at a time. Make sure your final product clings together and isn't too soupy. If it is, add a bit more of the bread crumbs.<br /><br />Put it into the pan and bake for 45 minutes. At this point, cover the top with some more ketchup, if you like, and cook for 15 minutes longer.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-6492878784483368252011-10-05T13:36:00.000-07:002011-10-05T13:47:16.442-07:00The Sweetest PotatoI love sweet potatoes. But I'm a little tired of eating them candied, sugared, or casseroled. So why not soup?<br /><br />Here's my version of sweet potato soup that got rave reviews here at home. It's super low fat, and it's got this great mixture of flavors that make you feel like you're being treated instead of deprived of fat.<br /><br /><strong>Sweet Potato Soup</strong><br />Oil for frying (or water if you want to go oil-free)<br />1 large yam or sweet potato (about 3 cups), peeled and cubed<br />3 cups vegetable broth<br />1 Tbl. maple syrup<br />1/4 tsp. frehly ground nutmeg<br />1/2 tsp. Adobo seasoning <br />1/4 tsp. salt<br />1/4 tsp. pepper<br /><br />Topping ingredients:<br />1/2 cup apple sauce<br />1/4 cup chopped pecans<br />1 Tbl. lemon juice<br />2 Tbl. maple syrup<br /><br />Heat the oil or water in a saucepan and add the potatoes and Adobo seasoning. Brown and cook for about 5 minutes.<br /><br />Add broth, maple syrup, and spices. Cover and cook until potatoes are soft.<br /><br />In the meantime, mix together the topping ingredients. If you'd rather use fresh apples, dice a pie apple, such as a Granny Smith. <br /><br />Puree the soup. Now either add the topping directly or spoon it on top of the soup after it's in the bowl.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-21097061081543099092011-09-12T06:49:00.000-07:002011-09-12T07:21:26.949-07:00Vacation with the CarnivoresProbably the toughest meal situations I've had to deal with have revolved around family. My parents and siblings are die-hard carnivores, though my sister is much more vegetarian-friendly than the rest. Mom tries to cook for me, but she still thinks roughing it means going without meat in her spaghetti sauce.<br /><br />So it's up to me. We spend time at their cottage in Ontario. I bring the food and I cook. Not much of a vacation for me, but it's how we manage to eat as a family without forcing tofu on my parents. Here's what I cooked this year:<br /><br />Progresso soup for the evening we arrived<br /><br /><a href="http://whoneedsmeat.blogspot.com/search/label/Chili">Mark's Favorite Chili</a><br /><br /><a href="http://whoneedsmeat.blogspot.com/search/label/risotto">My Risotto with Smoked Gouda</a><br /><br />However, Dad can't eat cheese and doesn't like rice. Plus, I take my ingredients along, so I have to have non-perishable things. You can't take fruits and vegetables across borders, so I do buy those when I get there, but the fewer things I need to buy, the better.<br /><br />And did I mention they have a great stove, but a hand pump for water? If we want hot water to wash dishes, we haul it across the cabin from the bathroom sink (the only real plumbing is in the bathroom), so we try to keep dishes to a minimum.<br /><br />Oy. <br /><br />Here's what I think I'll take along next time:<br /><br /><strong>Tortilla Pie</strong><br /><br />1 can black beans, drained and rinsed (15 oz)<br />1 10-oz package frozen corn, thawed (or 1 can)<br />1 cup mild salsa<br />2 cups Pepper Jack cheese, grated<br />1/2 tsp. ground cumin<br />4 10-inch tortillas<br />oil<br /><br />Preheat to 450 F.<br /><br />Mix all ingredients except tortillas and oil together in a bowl. Heat a skillet to medium-high heat. Brush both sides of a tortilla with a little oil - heat until golden on each side for one minute.<br /><br />In an oiled casserole dish or baking pan, put one tortilla, then top with some of the filling. Alternate two more layers the same way, ending with a tortilla. Press the top tortilla down gently to meld the layers a bit.<br /><br />Bake for 12 minutes. Cut into wedges.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-74671182644417080512010-12-24T06:56:00.000-08:002010-12-24T10:25:03.905-08:00Feeding the Meat EatersI love when they all come home. I hate having to find one thing that several picky eaters will want to eat. Worse - they're all carnivores and the idea of vegetarian has them heading to the nearest fast-food joint.<br /><br />So far, I've managed to feed them "safe" foods that they're used to eating sans meat, like fettuccine Alfredo. However, once we get beyond vegetable soup and grilled cheese, I'm in a quandary. What now?<br /><br />Here's a recipe I cooked up that may do the trick. I've been craving it since my favorite restaurant moved out of town to a downtown location. Crepes are great because even if I'm not eating meat, they can use leftover turkey to fill theirs with whatever keeps them happy.<br /><br /><strong>Spinach Rice Crepes with Mushroom White Sauce</strong><br /><br />The Sauce:<br />2/3 cup sliced mushrooms<br />cooking spray<br />2 Tbl. butter<br />2 Tbl. flour<br />1/2 tsp. salt<br />1/2 cup evaporated milk<br />1/2 cup water (or substitute both milk and water for 1 cup milk)<br /><br />The Crepes:<br />1 cup all-purpose flour<br />2 eggs<br />1/2 cup milk<br />1/2 cup water<br />1/4 teaspoon salt<br />2 tablespoons butter, melted<br /><br />The Filling:<br />1 cup brown rice, cooked <br />1 cup fresh spinach, chopped<br />1/4 cup minced or finely chopped onion<br />white sauce<br />dash of Herbes de Provence<br /><br />Make the sauce first. Heat a skillet sprayed with cooking spray to medium heat. Add mushrooms and saute until soft. Add butter, melt, then add flour and cook for a minute until the flour is browned a bit. Slowly stir in milk and water, making sure to get all the lumps out (except the mushrooms, of course). Heat until thick, adding salt whenever you like. Set aside. This is a medium-thick white sauce. <br /><br /><em>If you have troubles getting it un-lumpy, toss the whole thing in a food processor, mushrooms and all - unless you'd rather have whole mushroom slices in your sauce.</em><br /><br />Make the filling next. Using the still-hot skillet, saute the onion until clear. Add the spinach for a minute, wilting it. Transfer to a bowl, then add about 1/4 cup of white sauce (keep things somewhat moist, but not wet) and the rice. Season with Herbes de Provence (or thyme/sage as you prefer). Add salt and pepper to taste.<br /><br />Make the crepes last. Mix the flour and egg in a large bowl using a whisk. Add milk and water gradually, then salt and butter, beating it until it's all smooth.<br /><br />Heat sprayed skillet to medium hot. Using a measuring cup, pour 1/4 cup of batter into the pan, turning it until the batter spreads to cover the bottom entirely. They'll be thin, as they should be. Cook on each side for about 2 minutes, then remove it to a dinner or serving plate (heated, if you prefer). Fill with filling mixture (I use about 1-2 Tbls. depending on crepe size). Spoon a Tbl. of white sauce over it, garnish it with a mushroom or sliced almonds, if you prefer, and serve.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com0tag:blogger.com,1999:blog-6249354712250804409.post-86796623817666271122010-08-31T08:35:00.000-07:002010-08-31T08:44:10.187-07:00Just PeachyI've had an up-and-down last few weeks with small health upsets and the loss of a long lost love, so I went into the kitchen looking for comfort. You'd be proud - I bypassed the Hershey Kisses. Instead, I put together a terrific peach cobbler that was less like cobbler and much more like a custardy thing. I can't explain it other than it was divine.<br /><br /><strong>Peach Cobbler</strong><br />2 lb. peaches<br />1 c. sugar, divided<br />1/2 c. flour<br />1 stick butter, cut into bits<br />1/2 tsp. baking powder<br />1 egg<br />1/2 tsp. vanilla<br /><br />Heat oven to 350 degrees. Grease a square pan (I used a glass one). Slice peaches and mix them with half the sugar. <br /><br />In a food processor, mix together flour butter, baking powder, and sugar. Stir in egg and vanilla. <br /><br />Spread a small amount of the dough on the bottom of the pan. Put peaches on top. Drop remaining dough onto the top without spreading it. Bake for about 45 minutes.<br /><br />Cool and eat.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2tag:blogger.com,1999:blog-6249354712250804409.post-48859139949211424232010-08-27T09:10:00.001-07:002010-08-27T09:14:59.532-07:00Be A PepperThe weather here is still hot, but with that late-August dryness that makes evenings gloriously cool. The farmer's market is loaded with choices, and peppers are looking fantastic. So, stuffed peppers!<br /><br /><strong>Meatless Stuffed Peppers</strong><br />4 large peppers<br />1 package Smart Ground veggie crumbles<br />1 cup cooked couscous<br />1/2 cup Parmesan cheese<br />2 tsp. fresh chopped basil<br />2 cans diced tomatoes<br />Ketchup for the top<br /><br />Heat oven to 350 degrees.<br /><br />Either cut the tops of the peppers or slice them in half - whichever way you like to stuff them. <br /><br />In a bowl, combine all but one can of diced tomatoes. Stuff into peppers. Top with a little ketchup. Place peppers in covered dish, dump the second can of tomatoes inside the dish, then cover and cook 20-25 minutes. Spoon some of the tomatoes onto the peppers and serve.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2tag:blogger.com,1999:blog-6249354712250804409.post-29516515931459430762010-07-05T13:04:00.000-07:002010-07-05T13:05:51.573-07:00Chilling with Summer SoupsThis week the thermometer is topping 100 all week. Thankfully the humidity is blessedly low, but who wants to turn on an oven or even a burner in that heat?<br /><br />Instead, I dug in the fridge for something cool, preferably cold. I'd just bought two packages of strawberries - soup!<br /><br />I messed around with ideas and ingredients and here's the result:<br /><br /><strong>Strawberry Soup</strong><br />2 lb. strawberries<br />2 Tbls. Port wine<br />2 cups plain low-fat yogurt<br />1/2 cup orange juice<br />1/4 cup water<br />1/4 cup sugar<br />1/4 tsp. cardamom<br />dash freshly ground cinnamon<br /><br />In a blender, blend strawberries and wine until smooth. As it's blending, add yogurt.<br /><br />Pour into a large bowl and add remaining ingredients. Stir well (until sugar is dissolved). Refrigerate an hour.<br /><br />----<br /><br />This was by no means my first chilled soup. I've made gazpacho before, but wasn't nuts about it (I'm not a fan of uncooked tomatoes). But I stumbled on a great mango gazpacho recipe that's been a favorite here for years.<br /><br /><strong>Mango Gazpacho</strong><br />3 soft mangoes, peeled and pulp removed any way you can manage it<br />2 cups mango nectar<br />2 cups coconut milk <br />2 Tbl. fresh minced ginger<br />1 Tbl. lime juice<br />1/4 cup brown sugar<br /><br />In a blender, puree mangoes, ginger, and coconut milk until smooth. Add remaining ingredients and blend again. Chill at least an hour.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2tag:blogger.com,1999:blog-6249354712250804409.post-58096334253352265252010-05-26T14:19:00.001-07:002010-05-26T14:34:52.018-07:00It's Pronounced "Krepp"My youngest enjoys when I make crepes - it's when she can correct my pronunciation. Three years of French and she thinks she's an expert....<br /><br />What she doesn't argue is loving eating these things. For me, crepes are the most versatile thing because if it fits in there, it's all good. I've looked like a food genius numerous times because I managed to stuff the right things inside. This one in particular made everyone's day. And it's easy to make vegan, amen.<br /><br /><strong>Broccoli Cheese Crepes</strong><br /><br />Batter:<br />Enough egg replacer to equal two eggs<br />1/3 cup or more water<br />8 Tbl. flour<br />dash salt<br /><br />Heat oven to 375 degrees.<br /><br />Mix egg replacer first, taking care to avoid lumps.<br /><br />Add flour to the egg replacer. Slowly add 1/3 cup of water, mixing very well as you go. Add salt. Set aside.<br /><br />Filling:<br />1/2 cup cooked brown rice<br />1 cup fresh broccoli, steamed until mostly soft<br />1 Tbl. butter<br />1 Tbl. flour<br />1 cup fat-free milk (or soy)<br />3/4 cup fat-free cheddar cheese<br />1 tsp. vegan Worcestershire sauce<br />2 tsp. Dijon mustard<br />Salt and pepper to taste<br /><br />Melt butter in saucepan. Add flour slowly. Add milk, Worcestershire sauce, and Dijon and whisk to avoid lumps. Heat on a medium heat until the mixture begins to thicken, whisking constantly. Remove from heat and add broccoli, rice, and cheese. Season with salt and pepper. Set aside.<br /><br />Heat a skillet sprayed with cooking spray over a medium heat. Pour 1/4 cup of the crepe batter into the pan and tilt the pan to spread batter over the bottom. <em>(Note: if your batter doesn't spread easily, add water a tablespoon at a time until it's a bit thin.)</em> Cook on each side about 45 seconds to a minute, until the crepe is browned slightly. Carefully remove each crepe, making sure not to stack them (they'll stick like crazy). Cool slightly.<br /><br />Spoon the broccoli mixture right down the center of each crepe, making sure to leave about an inch of space on each end. Fold/roll and place seam-down in an ungreased baking pan. Sprinkle more cheddar on top. Bake about 5-10 minutes until cheese melts and insides are warm (I go for nearly 10 minutes).<br /><br />You can serve this with a vegan hollandaise sauce, if you like.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2tag:blogger.com,1999:blog-6249354712250804409.post-6983624965584060842010-03-25T12:40:00.000-07:002010-03-25T12:52:13.404-07:00Un-Chicken in the CityLately I've been craving comfort food - those things I ate from childhood that now that I'm vegetarian just aren't going to fly. When I was growing up we used to eat this wildly weird thing called city chicken. It was pork - on a stick, breaded, then either baked or fried (my mother was a fan of frying). Why was it called chicken? I have no idea. But I remember loving it. <br /><br />So yesterday I decided the craving was strong enough for me to come up with a vegetarian alternative. I made my own seitan (you don't have to - just buy your favorite) and the result is this:<br /><br /><strong>City Un-Chicken</strong><br />Up to 1 lb of seitan (or a package of your favorite brand), cubed<br />1/2 cup plain breadcrumbs<br />1/4 cup all-purpose flour<br />1 Tbl. turkey rub (if it's against your sensibilities to buy this, just mix up a combination of paprika, sage, thyme, garlic salt, pepper. rosemary, and onion powder)<br />salt and pepper to taste<br />Egg replacer for dipping<br />Wooden skewers<br />Olive oil for frying<br /><br />In a shallow dish, mix up your egg replacer. On a dinner plate, mix together the dry ingredient. Thread seitan cubes onto wooden skewers. Roll them first into the egg replacer, then into the flour mixture. In a large skillet, fry them in a scant amount of olive oil (don't use canola - it just stinks something awful) or spray a nonstick skillet with cooking spray. Fry until seitan is brown, turning until all sides are cooked, about four minutes each.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2tag:blogger.com,1999:blog-6249354712250804409.post-80164323654885009982010-02-26T07:44:00.000-08:002010-02-26T07:54:39.385-08:00Filling the Pastry ShellI wanted something fast, different, and tasty. I was chilly outside and I was in the mood for pot pie. But I didn't want to make it and wait - it was after 5 already. So I dug in the freezer. Did I really buy these puff pastry shells? Yes, I really did. Hmmm....I feel a plan coming on.<br /><br />Here's the result. I make rice or mashed potatoes to go with this:<br /><br /><strong>Single Savory Pies</strong><br />1 box puff pastry shells<br />1/2 cup green beans, cut into 1-inch bits<br />1/2 cup frozen peas<br />1 carrot, sliced<br />3/4 cup soy crumbles<br />1/2 cup cubed butternut squash (I cut mine up and freeze it for just these sorts of occasions)<br />1 cup (more or less) vegetable broth<br />1 Tbl. olive oil<br />1/2 tsp. thyme<br />salt and pepper to taste<br /><br />Preheat oven according to puff pastry directions (I think it's 450 degrees). Bake shells for about 25-30 minutes until they are browned. Scoop out the tops, leaving a decent bottom portion. Set aside.<br /><br />In a saucepan, heat oil, then brown soy crumbles for a few minutes. add beans and carrots and saute until cooked through. Add squash and heat through until slightly soft. Add, peas and heat 2 minutes, then add broth and thyme and heat through. Thicken mixture with a little corn starch. It should be bubbly and the consistency of a good gravy. Add salt and pepper, then spoon into shells. Serve with rice or mashed potatoes.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2tag:blogger.com,1999:blog-6249354712250804409.post-69757942556873180572010-02-09T05:36:00.001-08:002010-02-09T05:51:45.740-08:00When The World Gives You Lemons...Sometimes you just want something different. What's more satisfying than say limoncello in December? Well, limoncello in January. Or February. In fact, I'd say it's a very nice way to bring a little sunshine into a cold, snowy environment. So I decided to make my own.<br /><br />There are some critical things to know about making limoncello - you have to start with good lemons. The best, in my opinion, have a vibrant aroma when you run your nail across the rind. Also, you're using just the rind, and you're using seven lemons. Try to plan out what to do with the actual juice and pulp.<br /><br />And that rind? If you get even an ounce of the white pith on the rind, you're going to end up with bitter limoncello. When the recipe says "rind only" consider it a warning.<br /><br />You should know that making limoncello today means you're about two weeks from a finished product. It takes time. <br /><br />I peeled the rind carefully, sat the works on the kitchen counter and waited the two weeks. It was worth the wait. Because you control the ingredients, you control the amount of sugar. I like mine less sweet, as the ultra-sugary ones in the stores are headache-inducing. <br /><br />Here's my attempt:<br /><br /><strong>Limoncello</strong><br /><br />7 lemons<br />1 bottle (750 ml) vodka<br />4 cups water<br />2-3 cups white sugar (less sweet is better)<br /><br />Carefully peel the rind, making sure there's no white pith on it. Place into a large pitcher (2 quarts works well). Add vodka to rind and cover tightly with plastic wrap or a lid. Let it sit at room temperature for 10-14 days.<br /><br />Ten to fourteeen days later, mix water and sugar in saucepan. Heat until the sugar dissolves. Cool completely. Add to lemon/vodka mixture. Strain out lemon rinds. (You can take out the rinds prior to adding the water, if you like.)<br /><br />Bottle and store in the refrigerator. It will keep up to a year.<br /><br />Because it's yellow, do label it. Otherwise, it looks, well, rather like a sample for your doctor.Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com4tag:blogger.com,1999:blog-6249354712250804409.post-31691194619507192682009-11-28T09:22:00.000-08:002009-11-28T09:29:38.290-08:00Super-easy Sweet Potato CasseroleAdmittedly, Thanksgiving Day is not the perfect time to decide to try something new. I'm a bit too spur-of-the-moment, though, and that's what I did about 45 minutes before dinner. The thought of those sweet potatoes just plopped onto a plate didn't appeal. The result is a new favorite -<br /><br /><strong>Sweet Potato Apple Casserole</strong><br /><br />1 can yams/sweet potatoes (I added another big sweet potato that was here)<br />1 large pie apple, peeled and chopped (I used a granny smith)<br />2 Tbl. butter, melted<br />1/4 cup molasses<br />1/3 cup brown sugar (adjust to your own taste)<br />2 eggs<br />1/2 cup apple cider<br />1/2 tsp. cinnamon<br />1/4 tsp. nutmeg<br />1/2 cup raisins<br /><br />Mash potatoes (cook any fresh potatoes first). Add the rest of the ingredients, mixing well to make sure the eggs are blended. Bake in a 2-quart casserole at 350 degrees for about 45 minutes or until set (should resemble a custard).Lorihttp://www.blogger.com/profile/18045985667596964511noreply@blogger.com2