Friday, December 25, 2009
And since I'm obsessed with British period pieces, I might as well watch one about cooking. I'm watching the Duchess of Duke Street from 1976 starring Gemma Jones (the mother in Bridget Jones.)
Wednesday, December 23, 2009
Here's the rice mix. It's Kagayaki brand premium short 6 grain rice. I got it at the Japanese grocery on 41st in NYC. It's a mixture of black rice, hulless barley, red rice, purple barley, rye berries and short grain brown rice. Let me say, this rice blend will force you to chew your food! It's very hearty and filling and is quite flavorful even just plain.
Tuesday, December 22, 2009
This is a great technique. The finished seitan has a nice texture that isn't the sometimes rubbery of boiled seitan or dried out of baked seitan. Because you also know I love Penzeys, I'll have to try this with one of their sausage seasonings. The Italian and breakfast sausage seasonings are great. I use them in pasta sauce and in scrambles to get sausage flavor without the meat. Sausage is one of those great vegan items that is so much more about the seasoning than the meat that it's really satisfying veganized.
There are a lot of great recipes in Alicia's book that I'll have to try as well. Spicy buffalo bites, sweet potato waffles, "egg" macguffin, tahini coffee?!?, peach cobbler and tortilla soup are the ones I'm lookin' at right now. Alicia also has a bunch of product reviews on her blog vegan guinea pig. I really need to get me a tofu xpress.
As a side note I like Deathcab for Cutie and all, but seriously Pandora, does every other song need to be DCFC or the Postal Service? Really. OK, now they're playing Lost in the Supermarket by the Clash just to make me happy. I've got the roku which plays the streaming netflix on the TV and now hooks into pandora, too. So I've got Deathcab in surround sound. Awesome.
If you're wondering what I'm doing not at work making sausage, complaining about the otherwise awesome pandora, and blogging on a Tuesday morning, my last day at my old job was yesterday and I start a new job on Monday. OK, so the office buildings are across the street from each other in downtown NYC, but still change is good. I'm excited about the new job. Can't wait to sneak some vegan treats on the unsuspecting office workers.
Saturday, December 5, 2009
Here are the Old-Fashioned Chelsea Waffles from Vegan Brunch. I like the bit of cornmeal in them. It adds a nice dimension. Topped with a little Earth Balance and some New York maple syrup. Yum. This is the only thing that got me off the couch all day.
Now on to the movies...
Starting with a 2009 version of Wuthering Heights that I quite enjoyed. Ah, the Bronte's. Not as light and fluffy as the Jane Austen collection. I always want to hate Heathcliff, but I never really do. I don't even hate Cathy in this one. This version retains the passion, but isn't quite as gritty as some of the other versions. I give it two thumbs up.
Next on to Under the Greenwood Tree. I've never read any Thomas Hardy and this was very cute. Love triumphs through the classes. Starring Keeley Hawes from MI-5. Actually you could do a whole period piece feature with the cast of "Spooks", but I'll save that for another day.
On to Where Angel's Fear to Tread. I've never read any E.M. Forester either, but you can bet the movie has got Helena Bonham Carter in it. So far it's good. There's always some twist though. I usually like the E.M. Forester shows better after I've seen them again. There's a newish Room with a View that I like a lot, too.
Back to the couch...Ciao!
Sunday, November 15, 2009
Six challengers, all with unique and delicious creations, form the backbone of night of vegan cranberry dessert awesomeness. The discerning brute Joshua Katcher expertly emcees the event. A panel of three baking experts, Fran Costigan, Mattie Hagedorn, and Sharon Valencik judge the dishes on taste, appearance, and creativity.
Up first-and third place winner-is a double cranberry cinnamon oatmeal nut bar.Then an almond crusted chocolate cranberry mousse. Then comes my cran-velvet cake with cranberry buttercream frosting and a tart cranberry sauce. The drink is a cran-tini punch of cranberry twist vodka, orange liqueur, unsweetened cranberry juice, tangerine juice, and seltzer.Up next from Michael at heebnvegan is a Swedish-style Charoset. Michael did a funny Swedish Chef impersonation with his presentation. Bork, bork, bork! Then Mike of Simply Raw Recipes wows us with a raw cranbanapple parfait with an awesome raw cranberry juice drink. This is the second place winner. The plastic cups are made from corn and he recycles them in his compost. Up last bus definitely not least is the winning dish. This is a rice crepe with a cran-ginger sauce. Sweet and savory, this is a really unique dessert. The sweet prize is a tofu Xpress!My honorable mention prizes are some Chicago Soy Dairy marshmallows and some vegan mac & cheese from Cosmo's vegan shoppe. I can't wait to try these!
The non-competitive main courses were made by the volunteers and features Match Meats the latest in faux meat. My favorite of which was a sweet & sour "pork" dish. The lasagna was also lovely. It was nice to have some savory food after snacking on cake all day and then having dessert first!
Another fun evening full of vegan superstars.
Thursday, November 12, 2009
Saturday, October 31, 2009
Happy Halloween everyone!
Friday, October 30, 2009
Thursday, October 29, 2009
The buffalo chicken fingers are from a tester recipe. I froze them and they reheated nicely in the toaster oven. Tami's awesome book American Vegan Kitchen will be out in February, but you can pre-order it now!
The blue cheese dip is some Blue Style Scheese mixed with veganaise. The hot sauce is Frank's Red Hot which is my favorite wing sauce. The celery is just to make it feel like I'm having something healthy.
I usually make oatmeal at work for breakfast with some rolled oats and raisins, but I ate all the raisins yesterday and forgot to bring more in. I did have some peanut butter left at the bottom of the jar and I had some Crofter's superfruit spread in the fridge. It's the Europe blend with black currants, pomegranates, morello cherries and red grapes.I tried to make the PB & jelly all in a yin and yang formation, because I thought it would look cool, but I gave up because I was hungry. I don't bother to microwave the oats. When I have it boils over into a big mess and I hate to wait around to stop and stir every 30 seconds. I don't like microwaves anyway. Even though it's not instant, just cover rolled oats in hot water and let it sit for a few minutes. By the time it's softened it's a good temperature to eat and you won't burn your tongue first thing in the morning.
Wednesday, October 28, 2009
Tuesday, October 27, 2009
I also really like Suzanne's Specilaties ricemellow creme. You probably need to schlep to a health food store for this or grab it when you're shopping online. It's available from the usual vegan retailers, food fight, cosmos, and pangea. I'm sure ricemellow is great in frosting, fluffernutters, and rice crispy treats, but honestly, I ate most of it with a spoon. Don't worry, it wasn't all in one sitting or anything.
Monday, October 26, 2009
I mixed some Penzeys Buttermilk Ranch Dressing mix with some tofutti sour cream for the dip. Although the name says buttermilk, the mix ingredients are all vegan: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme, basil.
Wednesday, October 21, 2009
Monday, October 19, 2009
Prepackaged gnocchi (I'll save homemade gnocchi for anther time)
1TBS olive oil
1/2 cup quick sofrito
1 cup cooked pinto beans
1 cup cooked leafy greens
1 cup canned tomatoes with juice
2 cloves garlic
1/2 green pepper
1 small bunch cilantro
1/4 cup almonds
1/4 cup nutritional yeast
Boil water for gnocchi. Blend together almonds and nutritional yeast and set aside. Blend together sofrito ingredients. Add olive oil and 1/2 cup sofrito to pan and saute a few minutes to soften. Blend together pinto beans, greens (I used kale) and tomatoes. Add blended ingredients to saute pan with sofrito and heat thoroughly. Cook gnocchi and add to sauce pot to coat. Top with almond/nooch topping.
Sunday, October 18, 2009
"Chicken" and Slippery Dumplings
Saturday, October 17, 2009
Last night I went to a NYC vegan eat-up event at Blossom to support the Farm Sanctuary. Both Blossom locations were donating 10% of each bill to the sanctuary.
Hickory basted tempeh. Looks good! A couple people got this and really enjoyed it.
Fun evening with excellent food and great company to support the farm animals.
Friday, October 16, 2009
Asparagus Paella with artichokes, morels, saffron tomato broth. The top of the rice was crispy like a rice crispies cake, and when you break it off and it goes snap crackle and pop in the broth!
The ninja had the strawberry cheesecake on a sugar cone.
All in all a very good vegan b'day. Cheers!
Sunday, October 11, 2009
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup canola oil
1 cup sugar
1 cup brown sugar
3/4 cup applesauce
2 TBS soy milk (not sure this is necessary, but I used it anyway)
2 tsp vanilla
4 cups rolled oats
1 cup chocolate chips
1 cup walnuts (ground to a powder)
1 cup raisins
1 cup dried cranberries
Preheat oven to 375.
Mix together the flour, baking soda, baking powder, and salt in a small bowl and set aside.
In a separate large bowl mix together the oil, sugars, applesauce, soymilk, and vanilla. When well blended add the flour mixture and blend together. Add the oats, and mix, add the choc chips, walnuts, raisins, and cranberries, and mix together after each addition.
Drop by tablespoonfull onto ungreased cookie sheets. They don't spread much so leave about an inch of space. Bake 13-15 min. Let cook on cookie sheet for about a minute, then transfer to a cooling rack.
I totally stole the tea box from Isa, but the ancient ones don't have the interwebs, so they'll think I'm a total genius that I invented this myself.
*Just in case anyone is wondering, my first cousin once removed is my mom's first cousin. The once removed is the generation skip. Her kids are my second cousins, etc.
Saturday, October 10, 2009
Potatoes/sweet potatoes/squash-save the peels in the freezer for broth.
Herbs- parsley, sage, rosemary, thyme, oregano, basil, cilantro. Just keep in mind what kind of soup you plan to make. If you want a basic broth, leave out the herbs until you're actually making the soup.
There are a few items I don't use. I try to keep out seeds, so I don't use the cores of things like peppers. Also I skip the skins from eggplant which can make the broth bitter. Some recipes suggest not using cabbage or asparagus, but I've used both and the broth is still fine. They're just strong flavors. You can use apple peels, but the broth will be extra sweet.
Here's the vegetables straight from the freezer. Onion, carrot peelings, celery parts, the stems from turnip greens, some summer squash and the peel from a winter squash, and the greens from some leeks.
All the simmering veggies.