VeganMoFo: Middle Eastern Dinner October 10, 2009
Posted by a-k in grains and flours, veganmofo, vegetables.17 comments
My ladyfriend is into Italian, South Asian, and Middle Eastern food most, and tonight she called requesting we try our hand at homemade spinach pie. There’s a great Lebanese deli in Northeast Minneapolis called Emily’s that makes the best tabouli EVER, and their hummus and baba ghanoush is nothing to sniff at either! They also make spinach pies which I remember being awesome (but I’m fairly certain they’re made with butter, so I haven’t had one in a few years). Because of the spontaneous nature of this dinner, I ended up using the other half of my pizza dough from VWAV. The dough for spinach pie should have quite a bit more oil in it, but the substitution worked out pretty well. For the filling I sauteed lots of onions and fresh spinach, then added salt, za’atar seasoning, cayenne, pomegranate molasses, and black pepper.
Get It Ripe by jae steele January 28, 2009
Posted by a-k in baking, beans and legumes, breakfast, cake, cookbooks, dessert, grains and flours, muffins, salad, soup, vegetables.23 comments
Adzuki-Squash Soup with Chipotle and Red Peppers and green salad with Molasses Cornbread
You know when you get a cookbook and you read it from cover to cover and cradle it in your arms and wanna marry it? Uh… me neither; isn’t that a weird idea?
Okay, so it’s really mostly true. I heard about Get It Ripe in the Post Punk Kitchen forums awhile back and have been waiting patiently for my co-op or one of the local bookstores or our little vegan boutique to carry it. But months went by and I couldn’t find it. I satisfied curiousities by visiting jae’s blog and have made her recipe for maple flax cookies several times (including a fruit-filled thumbprint version for the flaming cabbage soiree), and they were so good and her vision about food so in line with my own, I finally ordered a copy from Herbivore.
Crispy Fried Tofu over dandelion greens
jae is a holistic nutritionist and has spent a lot of time on farms and in communities/co-ops. So what you get is not only a ton of tasty recipes, but a wealth of information on healthy foods, digestion, cleansing/detoxing, organic and local farming, food preparation and baking techniques. This is the kind of cookbook I’ve been looking for for a long time! These are just a few pictures of the gajillion things I’ve made from it in less than a week!
Adzuki-Squash Soup with Chipotle and Red Peppers
So smoky and warm and simple and yummy!
Molasses Cornbread and mixed greens
We had this on the side of the soup, which was sophisticatedly sweetened and the best cornbread I’ve ever had (or made).
Pesto White Bean Bowl
This was quick to make, full of flavor, and full of greens! (My favorite part of the cookbook)
Appleyest Spice Cake drizzled with barley malt syrup
There’s some “naughty” stuff in there too (meaning dessert), but it’s full of non-wheat and non-white sugar recipes, which really makes me happy. This cake was so light and fluffy and without a lot of fat or sugar (Sucanat, in this case).
Slice of Appleyest Spice Cake
Behold the tender crumb!
PPK Cookbook Challenge: Yellow Rose Recipes September 10, 2008
Posted by a-k in beans and legumes, cookbooks, grains and flours, noodles and pasta, tofu, vegetables, yellow rose recipes.6 comments
Yellow Rose Recipes Kasha Varnishkes with Broiled Asparagus
A challenge was put forth over on the PPK to make three recipes (or more) from a selected cookbook over a week. Because of the moving and such, this is actually the third week of the challenge, but my first chance to participate. Joanna’s cookbook Yellow Rose Recipes was the contender, and after going through the whole thing from front to back, I made the difficult decision of selecting the Cajun Baked Tofu, Texas Caviar, and Kasha Varnishkes.
The Texas Caviar is DELICIOUS. I’ve never had any version of this bean salad before, but I don’t really plan on needing any other recipe. Normally I play around with recipe amounts but I stuck to the ones given and it turned out perfect (and made enough for a few servings of leftovers in this two-person household). I paired that with the Cajun Tofu, which had a tasty crust, but I think I didnt press the tofu enough due to a time crunch (the middle ended up a bit bland). Either that, or I am just used to marinated tofu and the spicy cornmeal coating just needed that in addition for my own taste. Still, the crust was crispy and yummy. I’m eager to try it again, maybe adding some more spice mix.
Cajun Baked Tofu and Texas Caviar, with spinach and tomato salad, and Pink Pearl apples in the background.
My third recipe, the Kasha Varnishkes, was my first foray into vegan Jewish food beyond the ubiquitous (vegan) latke. It seemed like it might be too plain, but the combination of that earthy kasha and those caramelized onions was just right! I sprinkled on some parsley because I had some, and served it with broiled asparagus (marinated in olive oil, lemon juice, salt and pepper). And I also had to use fusilli, since my co-op doesn’t carry WW farfalle like the recipe called for. This was a simple and wonderful meal that I would definitely make again.
So if you haven’t already got your hands on this cookbook, I highly recommend it (the green-wa is amazing). Not only are you in store for delicious treats, you are supporting a talented vegan and a great vegan business (Herbivore). Do it!
Balsamic Tempeh Wild Rice Bowl with Sauteed Kale and Radicchio July 19, 2008
Posted by a-k in grains and flours, recipe, tempeh, vegetables.8 comments
Balsamic Tempeh Wild Rice Bowl with Sauteed Kale and Radicchio
If you are in the mood for simple flavors and ingredients, you are in luck. This isn’t a terribly fancy dish, and marinating the tempeh and cooking the rice are the two longest steps. I think this is a good dish all year round, though like the previous couscous dish, the short cooking times and lightly sauteed greens make it a really lovely summer dish. I only had to pick up a small head of radicchio to complete the dish, as i harvested about a half paper grocery bag full of pretty, tender kale from our garden.
I choose tempeh more often because of it’s easier digestibility and nutty flavor, but you could easily sub some well-pressed tofu if you’re not keen on the texture or flavor of tempeh. Also, I used a rice cooker for both the wild rice and basmati–normally wild rice has a longer cooking time, but they worked really well together.
Real Minnesota wild rice is more expensive than its usually-corporate-California-grown (and not-usually-wild) cousin; living in Minnesota makes access to it easier and cheaper. The best wild rice is hand-harvested and should smell like a lake, which is where this plant (actually a grass) grows. If you get broken wild rice, it will also be cheaper than whole. At the co-op I buy Native Harvest wild rice (and maple syrup!), which supports indigenous farmers and the campaign against the genetic manipulation and patenting of this heirloom crop. (There is an ongoing battle between the biotech corporations and universities and the tribal entities of the Great Lakes region, sadly another manifestation of modern colonialism.) If you can’t get wild rice or don’t want to use a blend, use whatever kind(s) you prefer. Wild rice will retain a slight crunch after cooking which I really like, but might be strange if you’re used to soft grains.
Most of the flavors stem from the primary ingredients here, so if you are looking to cover up the slight bitterness of greens for example, you may want to increase the marinade amounts slightly so you have some extra sauce to work with. And remember to simmer the tempeh in water for a few minutes before marinating to tone down the bitter flavor if that’s how you roll!
Balsamic Tempeh Wild Rice Bowl with Sauteed Kale and Radicchio (serves 2 hungry people or more):
8 oz tempeh
1 tbsp olive oil
1-2 tbsp balsamic vinegar
1 tbsp tamari
2 tbsp white wine
1 clove garlic, pressed or minced
cracked black pepper to taste
1 c rice (use half wild and half other – I used basmati)
2 c vegetable stock
1 small head radicchio
1 bunch kale
Cut the block of tempeh in half lengthwise, then slice each half into thin strips (like domino pieces). Place in a container with the olive oil, balsamic, wine, garlic, and pepper. Marinate for at least one hour.
Cook the rice in vegetable broth in a rice cooker, or in a small saucepan on the stove according to your rice directions. Meanwhile, remove the tough stems from the kale and tear into pieces. Cut the radicchio in half, remove the core, and slice thinly.
Heat a cast iron or nonstick skillet over medium-high heat and add the marinated tempeh. Cook for about 10 minutes, or until lightly browned. Remove to a serving bowl and return the skillet to the stove. Add more oil if you need to, and saute the radicchio and kale for a few minutes until softened but still colorful. Combine the tempeh, greens, and rice in the serving bowl and toss. Season with salt and pepper, and serve immediately.
Zesty Lemon Couscous with Chickpeas and Tomato July 8, 2008
Posted by a-k in beans and legumes, grains and flours, herbs, noodles and pasta, recipe, vegetables.14 comments
I’m making an attempt from now on to use capital letters and be a Proper Adult Blogger. Well, that proper part is maybe a bit extreme outside of typing; I am really just afraid I’ll forget how to write by hand (although in that case I usually do the opposite of what I do here…I write in all capital letters likely as a remnant of my short-lived interior design schooling).
So, who’s hot? I am. I don’t mind the heat so much as the humidity, and living on the attic floor of an old house. Usually I lose interest in cooking and subsist on water, smoothies, and going out to eat. We hit about 88 on Sunday, the day of the first Twin Cities Vegan Potluck, which I think was at least partially responsible for the relatively poor attendance. When I actually do cook, they are quick, stovetop items with at least a couple of fresh ingredients.
I’m quite certain that a plethora of vegan couscous and chickpea dishes exist; I’m sure many more than my rather unsuccessful Google search revealed. This is my favorite way to make one, incorporating my current obsession with lemon zest. I just can’t get enough lemon! In my quest for healthier grains, I suggest whole wheat couscous if you can find it, but it would look awful pretty with the larger Israeli variety as well. Adjust the crushed chili pepper to taste, and if you like it really hot, serve this with a crisp, fresh cucumber salad. This is really lovely at any time of year (the spice will warm you on the colder days of fall and winter), but the short cooking time, simple ingredients, and fresh toppings make it a suitable summer dish, whether warm or chilled.
Zesty Lemon Couscous with Chickpeas and Tomato (serves 3-4):
1 c vegetable stock
1 tbsp olive oil
1 c couscous
1 tbsp olive oil
1/4 c onion, diced
1 clove garlic
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp turmeric
1/4 tsp crushed red chili pepper (or to taste)
1/4 tsp allspice
1 can chickpeas, rinsed and drained
1 can diced tomatoes
zest from one lemon (or to taste)
salt and pepper to taste
1/4 c parsley, minced
1 scallion, sliced diagonally
Bring vegetable stock and olive oil to a boil. Stir in couscous, cover, and remove from heat.
Meanwhile, heat the olive oil over medium heat in a medium pan. Add the onion and garlic and saute until softened. Add the cumin, coriander, turmeric, chili pepper, and allspice and cook another minute or two, stirring constantly, before doing the same with the chickpeas. Add the diced tomatoes and cook until heated through, then grate in the lemon zest.
Fluff the couscous with a fork and combine with the chickpea mixture, then season to taste with salt and pepper (the sodium content of the vegetable stock will affect how much salt you want). Serve garnished with fresh parsley and scallions.
I finally made it to the garden again this morning, and was greeted by an explosion of growth and color. I’m hoping to harvest some gorgeous kale tomorrow along with a few beets. The sky just turned a strange yellow color outside and it began to rain. I hope it cooled off this little kitty:
some mexican flavor July 3, 2008
Posted by a-k in beans and legumes, cookbooks, grains and flours, herbs, mexican food, protein alternatives, sammiches and wraps, seitan, vegetables.11 comments
seitan fajitas with red, yellow, and poblano peppers, red onions, and guacamole on homemade corn tortillas
this week i made a plank of seitan, and i mean a plank. my experiences with making seitan have often resulted in firm interiors and spongier outsides. so, inspired by tofu666’s recent seitan excursions and less recent photo essay, plus a conglomeration of recipes, i first failed at making seitan from regular wheat flour. it disintegrated in the second batch of water, which makes me wonder whether i either didn’t knead the dough long enough at the beginning or my canister of “whole wheat flour” was actually something else. so i went to the old standby of vital wheat gluten, and rolled the resulting dough into a giant pancake of sorts. i put it into cold broth, simmered it for an hour, then let it cool all day in the pot while i was at work. it worked deliciously! so firm, pleasantly chewy, and it even makes a tasty nibble on its own.
today, however, it had a different calling:
i went off the real food daily recipe for seitan fajitas, though i made it for four mini servings, replaced some of the tamari with water, and added coriander and marmite. while the seitan pieces marinated, i made a small batch of corn tortillas. yum. i don’t think i can ever buy storebought corn tortillas again, though i will definitely have to try making flour ones as well sometime. this was only the second time i’ve made them, but really, they’re quite easy. (while my girlfriend was on tour, her band was treated to a homemade mexican-themed vegan breakfast feast cooked by chloe from montreal-based aids wolf. she made homemade everything, including tortillas!) then i browned the seitan in the cast iron pan, threw in some onions and peppers and sauteed them a couple of minutes. i poured the remaining marinade over everything and turned the heat off while they sizzled. topped with some guacamole, they made for a very tasty lunch.
i haven’t done a ton of cooking yet, because it’s been pretty hot out, and we’ve been really busy looking for a new place to live. i did, however, get a chance to try out the popular quinoa salad with black beans and sweet potatoes posted awhile back on the ppk. i made it spicier and added avocado, and it was quick and easy!
my stomach hasn’t been very happy with some of my food choices lately. i think the raw really had cleaned me out even after just a week, and i have been feeling the effects of my poorer choices (like pizza luce and malaysian golden tofu). so i’ve got to stop being lazy and put my foot down in this house about more fresh food! there’s a good-looking recipe for a raw creamy carrot soup that’s been calling my name. and more juice. definitely more juice.
black bean and herb polenta stacks May 29, 2008
Posted by a-k in beans and legumes, cookbooks, grains and flours, herbs, recipe, vegetables.10 comments
black bean, leek, and oregano polenta layered with tomato relish and garlic-almond nut cheese, served on “house”-dressed greens
i was really hoping to have two dishes to share photos of today. but alas, my attempt at a beautiful rendition of vegan world fusion cuisine’s vital ital green banana omelet resulted in an unattractive (though tasty) mush-pile. believe me, there was no way i was going to photograph that, even as an example of disaster. however, i did make a tasty dinner: black bean and herb polenta stacks.
the fillings, and accompanying salad, were rather off the cuff as far as a recipe. but i can share the polenta recipe. we make a few items at work using tubed polenta, but i’ve never really been into its texture and bland flavor… that may be, however, due to our minimal method of preparation (brushing it with olive oil and sprinkling it with salt and pepper, then baking it for 20 minutes before incorporating it into the recipes, both of which aren’t vegan). i’ve always heard (and now believe) that homemade polenta is the way to go.
i ran across several methods and opinions as to how long to cook the polenta. i was feeling a bit lazy, so i went with a shorter cooking time followed by broiling, though i added black beans and some other goodies to make the creamy polenta even tastier. i cut this into stackable sections and filled each polenta layer with tomato relish and nut cheese.
remember the almond milk i posted about last time? that time around i saved the ground nuts remaining in my nutmilk bag and used them as a base for a garlicky almond cheese. any kind of spreadable vegan cheese or cream cheese, jazzed up a bit with garlic and spices, though, would do. i made a simple tomato and red onion relish, though i think any salsa-type concoction would work. you could even switch up the kinds of beans and herbs, and make a more italian-inspired dish. or, add more veggies to the mix. the polenta gives you a base to experiment with – just keep in mind that the polenta as is is pretty subtle so you will want some stronger flavors in your spread/vegetable layers.
black bean and herb polenta (makes about 2 1/2 c polenta):
3 c vegetable stock (or water)
1 tbsp olive oil
1 tsp salt
1 c polenta (coarse cornmeal)
1/3 c chopped leeks or scallions
1 c cooked black beans
2 tbsp fresh oregano, minced
salt and pepper to taste
bring stock, oil, and salt to a boil. whisk in cornmeal and reduce heat to a simmer. simmer 10 minutes, whisking constantly. stir in leeks, black beans, oregano, salt and pepper, and cook a few minutes longer. pour into a lightly greased casserole or baking dish (about 9×12), and smooth with a spatula. let cool and set up.
at this point you can cut out your circles or squares, make the layers, and bake the whole stack; otherwise, broil the dish of polenta until it starts to brown (about 10 minutes). let cool and cut out circles of polenta with a thin-rimmed glass or cookie cutter, or square shapes with a knife. layer tomato relish on one piece, top with another piece of polenta, spread with vegan cheese, and top with a third layer of polenta. garnish with oregano and serve with a green salad.
also, this past weekend this was my kitchen: 
i ended up with a pretty tasty chili one night, if you can believe it. beer helps, too. if you wanna see some pictures from our camping trip to the north shore, click here.
three pizzas May 10, 2008
Posted by a-k in baking, bread, cookbooks, grains and flours, nut cheese, pizza, tempeh, the millenium cookbook.7 comments
crushed tomatoes, spicy tempeh sausage, fresh spinach, red onions, and basil chiffonade on a spelt-whole wheat crust; with bell’s two hearted ale and a trio of olives.
we tend to order a lot of pizza luce at our apartment (well, when we order pizza, maybe once or twice a month). and it’s great – we can do half vegan/half vegetarian, it’s garlicky, deliciously smothered in toppings, and local. but sometimes i want more choices (not to mention saving 18 dollars). i want to know what all goes into my crust and my toppings. so, i bought a pizza stone. it changed my life over two nights.
i searched high and low for a whole grain pizza crust online, but wasn’t left with many options for quick and easy. so my wait for pizza night lasted through an overnight delayed fermentation after finding a pared down version of peter reinhart’s recipe on 101 cookbooks (a gorgeous site with vegetarian, and several vegan, recipes). and was it worth it? oh yes.
i wouldn’t call myself a pizza snob in the sense that i’ve never lived in new york city (wow, have i encountered strong – though deserved – opinions there), nor do i have a very specific definition of what i think constitutes a good pizza. they come in all shapes, sizes, and tastes. but i’m certainly not one to settle for a cheeseless vegetarian chain pizza with too much (and a too chewy) crust. and i, for one, appreciate a crispy thin crust when i have the option, and would generally rather skip the faux cheese (though pizza luce’s rinotta is pretty damn tasty).
garlic-stuffed olives, marinated sicilian olives, and green lucques.
a is playing a few shows out of town this weekend, so i made a pizza for the eve of her departure. i wasn’t sure how the crust would turn out exactly, and only had some vague ideas of what to top it with to approximate the simplicity of a neopolitan-style pizza. a friend of mine likes to point out that a lot of poorer people in italy could not afford to put cheese (or meat for that matter) on their pizzas, making it fairly authentic to create a truly vegan pizza. with the first pizza, however, i opted for some protein on top by making a zestier version of the tempeh sausage crumbles from the millenium cookbook’s puttanesca pizza. it complemented the tangy crushed tomatoes i used as a sauce as well as the baby spinach and red onions; when i pulled the pizza out of the oven i sprinkled it with a chiffonade of basil:
…and served it with three kinds of olives and a cold bottle of bell’s two hearted ale apiece. mmm…
so about this crust: i used a combination of whole spelt flour and whole wheat bread flour to make a whole grain crust, which is hard to find (most have a mix of wheat and white flour). i mixed enough dough for 8 small crusts and froze most of them, reserving a few in the fridge for the upcoming occasions. i shaped the dough by hand (without a rolling pin), getting a dangerously thin crust in some areas, but the heat of that magic twelve-dollar stone assured that my crust came out not-soggy, and perfectly baked. my crust didn’t blister and blacken in spots as neopolitan pizzas tend to, but i have no complaints about the final product. it was thin and crispy without being either hard or cardboard-like, and had an amazing flavor.
spelt-whole wheat crust with olive oil, tomatoes, grilled zucchini, red onions, salt and pepper, before baking (and before basil).
i got to try out more pizza the following night, when two of my coworkers came over to watch “eyes without a face” (which i recommend if you’re in the mood for a creepy, beautiful french film from the late 50s). this time i made two kinds: one crust simply brushed with olive oil, then layered with tomatoes, grilled zucchini, red onions, and fresh basil, and the other with crushed tomatoes, tempeh sausage, sicilian olives, marinated mushrooms, red onions, cashew cheese, and fresh rosemary. this crust recipe is definitely a keeper! if you can hold off a day in finishing your pizza dough, i highly recommend it.
foods against sickness May 7, 2008
Posted by a-k in baking, bread, grains and flours, herbs, noodles and pasta, salad, vegetables.9 comments
spinach salad with baked tofu, red bell peppers, sunflower seeds, and papaya poppyseed dressing
my regimen of not taking medication isn’t really working out for me. i feel worse today than i have so far, i think. but i’m trying to eat some healthy foods in the meantime (and sucking on some olga’s herbal pastilles for my throat). above was lunch before work today, and dinner consisted of my attempt to include ramps* in a pasta dish. however, i was having a bit of a battle with the ezekiel sprouted pasta. it states clearly in bold type (twice) not to overcook the pasta, which i didn’t do to my knowledge. however, most of it ended up clumped together and grossly chewy (and not very photogenic), which i suspect is partially just a characteristic of sprouted grain pasta. however, i’m taking a well-advised tip from katie about not showing a picture of this dish just because i made it. the gummy pasta really detracted from the otherwise delicious flavors going on.
what i did in shorthand is: tossed a drained can of chickpeas and a bunch of ramp bulbs and stems in olive oil, lemon juice, salt and pepper and roasted them at 400 until browned. i made the ill-fated pasta while sauteeing cremini mushrooms in a cast iron pan until brown and juicy, then threw in the ramp greens and a large handful of spinach to wilt. i tossed it all together, added a little more salt and pepper, and put a few drops of white truffle oil on my serving (seriously, is there anything truffle oil can’t make extra-wonderful?) along with a chiffonade of fresh basil.
so, for lack of a finished product, here is a picture of the chickpeas and ramps before going into the oven:
*what the heck is a ramp? it’s also known as a wild leek in the midwest, where it’s just come into season. tasting somewhat like a cross between garlic and onions, the roasting really toned down the pungency of this little woodland treasure. (last year i tried them for the first time and i think i let them sit around too long before throwing them into a stir-fry… kissing was not a top priority after that experience!) many places, especially in the south, have huge ramp festivals in the spring! a majority of traditional recipes are also laden with dairy and meat, so i had to go with my own concoction. hooray for wild vegetables
**i have TWO upcoming bread-type experiments fermenting right now that i hope will work out…one for a whole wheat/spelt herbed pizza crust, the other for a traditional swedish all-rye bread. wish me baker’s luck!
fun with sweet potatoes! twice! March 20, 2008
Posted by a-k in baking, beans and legumes, grains and flours, protein alternatives, scones, vegetables, zine.22 comments
unglazed sweet potato and cranberry scones
i never had a chance to remake the sweet potato and cranberry scones with maple caramel glaze that i came up with last fall, and since i was already planning on a sweet potato burger concoction, i decided to cook all the potatoes at once. this time i made it with spelt flour instead of all-purpose, which yielded a slightly earthier orange than before (thought the photos don’t entirely capture that). i also used frozen cranberries instead of fresh.
the glaze didn’t firm up as much as it did last time; i think i may have not boiled the syrup long enough. but it sure tasted good! they are soft, just moist enough, and a good balance of sweetness and tartness. to tell the truth, i had one for dessert and one for breakfast, too…
and then, i also made something i’m really pretty proud of. i don’t know what it is about my recent gluten- and soy-free kick concerning savory food, but these burgers were a definite success on that front.
sweet potato and black bean burgers with millet and leeks
these aren’t “meaty” in the sense of being chewy, but they are hefty patties of deliciousness. because they’re baked, and not fried, they’re fairly low in fat (well, “extra fat” anyway… there is a little almond butter in there). slightly sweet, and with a little bit of chili kick, they’d be good with salsa and vegan cheddar, or like i had them, with a healthy dose of guacamole, spring greens, sliced tomatoes, and a serving of broiled asparagus:
so, where are the recipes? you might be wondering. well, i’ve decided it’s time i got myself together and actually started working on a little cookzine, and i need to get some recipes tested. so if you’re interested in either recipe, let me know, and i’ll email them to you. if you make them, let me know how they turned out for you, or how you changed them. hopefully, i’ll have some other recipes to offer up soon as well.
