Sunday, November 30, 2008
But I've just GOT to go see my vampire boyfriend in Twilight first. So I'm headed into the city on this dreary day for a movie with a friend.
I'll post the local goodies Monday. Meanwhile, you can check out what everyone else is up to. http://urbanhennery.com/dark-days-08-09/
2 pieces rye bread
Thursday, November 27, 2008
Sunday, November 23, 2008
Saturday, November 22, 2008
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Here's some picks for vegan winter coats.
Friday, November 21, 2008
The fridge is emptier and the plastic storage tubs a little lighter, but I still have a ways to go. What I'm going to do starting now is to try to only buy what I'm going to use that week and continue to whittle down the pantry surplus. Bringing my lunch has been a really good thing and I'm going to keep that up as well.
I am also participating in the Dark Days local food challenge. One day a week, I will prepare a meal using 90% local ingredients. This is not a vegan group, but there are a few other vegan's participating.
My local suburban farmer's market has its last day for the year tomorrow. The Union Square market in NYC is year round, so I'll have to check that out. This will be a challenge indeed, but I think I can make one meal a week local, right?
Thursday, November 20, 2008
Tuesday, November 18, 2008
Monday, November 17, 2008
Sauteed a garlic clove in some olive oil and add the sage and tomatoes. Saute a few minutes and add a little water so it's a light saucy consistency. When the pasta is done, add to saute pan and stir a few minutes so pasta absorbs the sauce. Voila! Dinner in a flash.
Sunday, November 16, 2008
Saturday, November 15, 2008
On this rainy Saturday, I think I can whip up a batch of home made bread. I know I've got flour in the pantry.
The bread is not a secret recipe, it's basic bread dough with a more water to flour ratio, more like a sponge.
3 cups water
1 1/2 TBS yeast
1 1/2 TBS salt
6 1/2 cups Flour
I just slashed it like a tic-tac-toe board and threw it in the oven on the pizza stone...450 degrees 30 min. For steam, I added 1 cup of water to the broiler pan in my gas oven and the pilot light went out because it had come up to temp, but I was really afraid that I had put it out with the water. Whew.
It's a little flatter than I would have liked. You're supposed to let the dough chill out in the fridge after rising, but I really wanted some now. This is only about 1/4 of the recipe (the point is that there is always dough ready in the fridge) so I'll try again with the chilled dough tomorrow.Maybe a little too much flour on top...I wish I could post the smell.
Dipped in a little olive oil...holy cow this is good.
Friday, November 14, 2008
I like that some bloggers pick a day a week or month to have a raw day. Maybe I'll try something like that.
Thursday, November 13, 2008
I made more chicken style burritos with brown & wild rice and kidney beans (used 1tbs liquid smoke in cooking liquid.) Chipotle veganaise on the side. They were a big hit with my 2 omni co workers and I got to pass along the seitan recipe. Praise Seitan! My friend brought this awesome tomatillo salsa and I'll post the recipe when I get it.
Yet again I forgot to take a photo...
Wednesday, November 12, 2008
I froze a few cutlets that I made from the yellow rose recipes http://www.yellowroserecipes.com/.
They reheated beautifully. I had some broth heating up, so I plopped them in it to thaw them. Dredged them a little flour and seasoned salt, and sauteed in a little olive oil. Then made a quick gravy with the broth and some arrowroot starch. Served with rice and some peas and corn. I was hungry and it was good, so I had about one bite left before I realized I forgot to snap a photo. Oops.
Tuesday, November 11, 2008
Ooops, I did it again! Got tagged that is...by http://cuppapixie.blogspot.com/
Link the person that tagged you and post the rules on your blog.
Share 7 random and/or weird facts about yourself.
Tag 7 random people at the end of your post and include links.
Let each person know that they’ve been tagged by leaving a comment on their blog.
7 things about me...
1. I am addicted to grocery shopping. It's been 11 days and I keep thinking of things I need to pick up to make this or that. However, I still have PLENTY of food already in the house that needs to be experimented with so I am refraining from further consumerism.
2. I am totally enjoying blogging about vegan food. I started one blog earlier this year and didn't know what to write. Then one morning, vegan dance if you want to, vegan leave your friends behind...got stuck in my head and I just needed to put my cooking energy out into the world wide webs. I took vegan MoFo very seriously and had a blast with the Iron Chef challenges. My own personal month of purge is keeping me entertained.
3. I love facebook. I keep posting my blog and when a bunch of high school friends comment on vegan scrapple, I get happy. You can friend me if you want to. http://www.facebook.com/profile.php?id=1134427063&ref=profile
I love Scrabble, even though Isa beat me. I think she cheats.
4. My husband is a ninja. In fact I think I will start referring to him as the ninja. The PS3 is broken, so despite our alternate schedules, I do get to spend a little more time with him.
5. I adore indie music. I'm not all that punk (I like Jeff Lewis's CRASS songs better than CRASS, sorry. That's probably too much confession.) Despite my nerdy career as an insurance accounting manager, my secret cool dream job is personal vegan chef for an indie band.
I DVR New York Noise on NYCTV and burn all the songs. http://www.nyc.gov/html/nycmg/nyctv/html/music/nynoise.shtml Currently the ninja has The National on constant rotation in the car. Artists I'm currently addicted to and wouldn't have otherwise heard of are Beirut, I'm from Barcelona, Suburban Kids with Biblical Names and Simian Mobile Disco. My favorite show was Arcade Fire with LCD Soundsystem last year.
6. I love Jane Austin. I love Jane Austin BBC mini-series even more. I have the roku that plays the streaming Netflix on the TV. There's plenty of the old version BBC productions to be had and I'm currently watching Sense and Sensibility. I'll tolerate Keira Knightly P&P, thanks to Matthew MacFadyen (watch MI-5) but nothing beats 1995 Colin Firth's Mr. Darcy. The Bridget Jones Darcy revival also had its merits.
7. I heart New York.
Sorry for the chain letter, but I am tagging...
All these are awesome sites!!
I think I got tagged in a freezer thing awhile back...I'll get on that, too.
Monday, November 10, 2008
I've made tortillas before with my mom's tortilla grill press thingy. It's two heated non-stick surfaces with a hinge (like a flat panini press), and you just press down on the dough and voila, tortillas. She also had some kind of tortilla mix that I think I just added water to. Those bad boys turned out great.
Yesterday didn't work out at all. I tried adding too much water, then some more masa harina, and no matter what I did, every time I flattened them they fell apart. And there was no salt in them, so even the marginally OK looking ones tasted terrible.
Then I made cornmeal crepes out of the batter. These are awesome. I filled 4 crepes with fajita chix, green chilis, rolled them up and stacked them in a mini loaf pan. Then topped them with a jarred enchilada sauce mixed with some soft tofu. Freakin' yum. I'm so happy I messed up these tortillas.
And because I like to flip things out of molds....
Sunday, November 9, 2008
Cornmeal and spices are the true stars of this dish, so if you're freaked out by the idea of scrapple, just think if it as a savory polenta cake.
1/2 cup TVP
Saturday, November 8, 2008
There are a bazillion basic pizza dough recipes, this is what I thew in the bread machine today. Turns out this is one of the best batches I've made (I make pizza a lot.) I think the gluten REALLY helped. I rolled it out and stretched it thin without tearing it. Also I didn't add as much flour when rolling, just enough to dust the silpat and rolling pin.
1 1/8 cup water
1 TBS olive oil
1 TBS sugar
3 Cups KAF white whole wheat
3 TBS vital wheat gluten
1 tsp salt
2 tsp yeast
Place ingredients in bread machine and turn on dough setting. Or if you're not blessed with a bread machine, you could do it the old fashioned way...
Mix dough ingredients together and knead until smooth elastic ball forms. Coat large bowl with olive oil and place in kneaded dough. Let rise until doubled, about 1 hour. Punch down and knead briefly into ball. Preheat oven to 400 degrees. For 4 personal pizzas, divide dough into 4 pieces and roll out to desired thickness.
Today's pizza sauce:
2 TBS olive oil
1 small onion chopped
4 cloves garlic chopped
1/4 cup port wine
1 TBS Penzeys Pizza Seasoning (contains salt)
1 TBS sugar
1 big can crushed tomatoes
Saute onions and garlic in oil until almost browned. Deglaze with wine. Add seasoning and sugar. Add tomatoes. Heat until bubbly and let cool before topping pizza. You "can" use it hot, but it's easier to work with if you let it cool down on the stove before topping dough.
1 chicken style seitan cutlet sliced into bite sized pieces http://www.yellowroserecipes.com/
Enough Franks hot sauce to cover (I didn't measure, about 1/4 cup)
Let marinate a little while (mine was in the fridge about an hour)
Saute in a little vegan butter until browned.
Today's tofu basil topping
1/4 cup soft tofu
1 TBS chopped basil (previously preserved in olive oil)
Big pinch salt
Roll out dough. If you've got a pizza stone, put a little cornmeal on the pizza peal so it slides off onto the stone easily. Otherwise, put a little cornmeal on a baking sheet or pizza pan and spread the dough out. Top with sauce, crumbled blue sheese, plop on dollops of tofu basil, add chix pieces. Space around so that each bite will have a little of each topping. Put in preheated oven and bake about 10 min.
Friday, November 7, 2008
Thursday, November 6, 2008
Or put a little oil in a cast iron skillet, lay on the tortilla, put filling on half, and fold over. Cook until browned, and flip and brown the other side. This also reheats well in the toaster oven or microwave.
Serve with some chipotle veganaise. Just add 1 canned chipotle or some chipotle powder to some veganaise to your desired heat level. Yum...
2 TBS fajita seasoning
2 TBS broth or water
1 TBS lime juice
1/2 cup corn oil
Wednesday, November 5, 2008
Tuesday, November 4, 2008
Seriously, I'm like my own intervention.
Go Obama/Biden! I wish I could go to Georgetown, DE to the returns day parade. Biden has never missed one and is expected to be there with Obama this year. Historical moment.
Monday, November 3, 2008
Sunday, November 2, 2008
Outside In Pumpkin Muffins
1 Cup Pumpkin (yeah, I used canned)
2 TBS flax seeds blended with 6 TBS water
1/2 Brown Sugar (I used sugar in the raw)
1/4 cup Boiled Cider
1/3 cup applesauce
1 TBS Canola oil
1/2 tsp salt
1 1/2 tsp Pumpkin pie spice or combination of ginger, cloves, allspice, cinnamon
1tsp baking powder
1/2 tsp baking soda
1/3 cup nut/soy/rice milk
1 1/2 cups flour (any combo white or whole wheat pastry flour)
1 8 oz package Tofutti cream cheese
1/4 cup sugar
1/2 tsp orange or lemon extract optional
Preheat oven 400 degrees
Line or grease 12 muffin tins
Mix together filling ingredients
Sift together dry ingredients
Mix together wet ingredients
Mix the dry ingredients into the wet in 3 batches.
Put about 1 TBS batter in each muffin tin and spread it to the sides so the bottom is covered, but there is a little well for the filling. Put about 1 TBS filling in the well you just made. Then fill with remaining batter and bake 18-20 min. Pop them out of the muffin tin onto a cooling rack after about a minute or they'll start to get soggy as they cool.
I always have seem to have extra muffin batter so this made about 12 extra small mini-muffins, too. I put some candied ginger in these instead of the filling. They are pretty gingery, but not bad. You may end up with extra filling. You can spread some on top of cooled muffins for outside inside out muffins.
Saturday, November 1, 2008
I've been meaning to try out the Chicken-Style Seitan Cutlets from Joanna at the Yellow Rose Recipes. Man I really need to get this cookbook! http://www.yellowroserecipes.com/
Joanna's cutlet recipe is awesome and the dough was easy to roll out thin without ripping and stayed whole through the boiling. I used a silpat mat and a silicone rolling pin, instead of the parchment. I also used vegetable broth in the cutlet recipe instead of the water, but I used plain water with the bouquet garni for the cooking broth.
Chicken with red sauce was one of my Dad's favorite dishes. My Dad passed away 4 years ago after a 12 year battle with cancer. So here's my veganized tribute on the day of the dead.
Red Sauce covers 4-6 cutlets with some extra to pour over a side of rice
1 Cup Ketchup
2 TBS blackstrap molasses
2 TBS agave nectar
1/4 cup lemon juice
1/4 cup soy sauce
I lightly pan fried the cutlets in a little olive oil, then poured the sauce + added some broth (you could use water-the sauce is pretty thick and pungent) and simmered for about 20 min.
It turned out surprisingly authentic. Mom always makes rice as a side with this and Dad loved lots of extra sauce on the rice. I used a mix of brown & wild rice.
Extra bonus is the cutlet cooking broth is amazing. In the boquet garni, I used bay leaves, sage, thyme, rosemary, dried onion, and dried chives. I have these great Japanese tea bags that I just filled with the herbs. The final broth needs a little salt or kombu, but this is the best unchickeniest chicken broth I've ever made. With the little bits of seitan floating around, if I didn't know this was vegan, I wouldn't believe it.