Wednesday, April 02, 2014

Hickory-Smoked Mushroom and Quinoa Burgers,Sweet Potato Fries

Dinner 04/02

Hickory-Smoked Mushroom and Quinoa Burgers

Sweet Potato Fries


An old favorite, Hickory-Smoked Mushroom and Quinoa Burgers (recipe), with a side of Sweet Potatoes (cut into eighths, tossed with salt, pepper and olive oil, 25 minutes at 425°)

Friday, March 28, 2014

Yuba Skins on Skewers

Appetizer 03/28

Yuba Skins on Skewers


We use Yuba quite often -- mainly the fresh, frozen kind. Our usual method of cooking them is to marinate them with a mixture of water and tamari, which are rolled up, pan-fried and shredded as an accent on top of stir-fries.

Invariably, pieces around the edges will break off which don't end up getting used in the roll. This time I saved those left over bits and made a marinade of tamari, sesame oil, agave and sriracha and threaded the pieces on skewers (as shown above) which were then grilled until crispy. Delicious!

Saturday, March 15, 2014

Moo Shu Pancakes stuffed with Tea-Smoked Tofu, Napa Cabbage, Radish Greens, Yellow Bell Peppers and Shiitake Mushrooms, Fried Rice, Grilled Asparagus

Dinner 03/15

Moo Shu Pancakes stuffed with Tea-Smoked Tofu, Napa Cabbage, Radish Greens, Yellow Bell Peppers and Shiitake Mushrooms

Fried Rice

Grilled Asparagus


Liz made the pancakes -- as we wrote a while back
The moo-shu pancakes are basically a 2:1 ratio of flour to water, a pinch of salt, and 1 tsp sesame oil. The trick is rolling them out the right thickness -- not so thick that they're chewy -- and thin enough that they cook evenly and are flexible.

The filling of tea-smoked tofu, peppers, cabbage, radish greens and mushrooms was stir-fried and tossed with a little hoisin sauce from the Hot Knives guys, below...



Monday, February 17, 2014

Tacos with Mesquite-Smoked Tofu, Mushrooms and Tomatillo Salsa, Golden Rice

Dinner 02/17

Tacos with Mesquite-Smoked Tofu, Mushrooms and Tomatillo Salsa

Golden Rice


Another day, another taco...



The tacos were filled with rajas (slow cooked pepper strips, onions, salt, smoked paprika and Mexican oregano) mesquite-smoked tofu (cut into four cutlets, smoked, fried, and cut into wide strips, seasoned wit a splash of tamari at the end of cooking), lettuce, mushrooms and tomatillo salsa. The corn tortilla was briefly grilled, stuffed and rolled.

The rice was done as a pilaf with the addition of corn, Mexican Oregano, onion, garlic, salt, pepper and homemade veg stock

Friday, February 07, 2014

Lettuce Wrapped Tacos stuffed with Tea-Smoked Tofu, Jasmine Rice and Kimchi, Grilled Asparagus

Dinner 02/07

Lettuce Wrapped Tacos stuffed with Tea-Smoked Tofu Rice and Kimchi

Grilled Asparagus


Not quite Korean Tacos, but somewhere in the general vicinity. ;)

Lettuce wraps stuffed with Jasmine Rice...


....Kimchi, Cilantro, Cucumbers, Scallions, Radishes...


...and Tea-Smoked Tofu, with a side of Grilled Asparagus

Monday, February 03, 2014

Tofu and Mushroom Banh Mi

Dinner 02/03

Tofu and Mushroom Banh Mi


We like Banh Mi, what can I tell you? ;)

Arugula, Onion, Vegenaise, Sriracha, Mushrooms and Tofu all on an Einkorn roll.

Thursday, January 23, 2014

Mini-Peppers stuffed with Cashew Cheese

Appetizer 01/23

Mini-Peppers stuffed with Cashew Cheese


We fired up the dehydrator tonight to bring back an old-school raw-ish recipe as an appetizer -- soaked cashews, miso, nooch, salt and pepper stuffed inside a mini-pepper and dehydrated for 6 hours. Good, good, good...

Saturday, January 18, 2014

Paella with Braised Fennel, Hickory-Smoked Tofu and Green Beans

Dinner 01/18

Paella with Braised Fennel, Hickory-Smoked Tofu and Green Beans


This has sort of become our go-to combo of ingredients for the Paella recipe -- fennel, smoked tofu, mushrooms glazed with sherry, red bell peppers and green beans. We added some dried apricots to shake things up a bit.

The fennel was braised -- cut into 8 wedges, placed in a single layer in a small pan with enough water to come half way up the sides of the fennel with 1 tbs. of earth balance, then brought to a boil with the lid partially covering the pan until the water evaporates, about 15-20 minutes. Add salt and pepper to taste, then set aside until added to the paella.


Here's a shot of the prep in progress -- those are dried apricots on the back left -- also known as any excuse to show the stove after it's been cleaned. ;)

Pomegranate Cake

Dessert 01/18

Pomegranate Cake


We made this cake back in '11 -- based on Lucy Baker's recipe from "Boozy Baker" -- but the original link to the recipe seems to have disappeared and it's not showing up on Google Books. A quick search shows some versions found on other blogs. I'll try to update it if the recipe pops up again. As I recall, it was the usual vegan subs, plus flax seed eggs...

It's a pumpkin filling and. as you may remember, we've had many volunteers in the garden over the last couple of years, and this year was no exception -- we vacuum-sealed them all and the freezer is still full. ;)

Saturday, January 11, 2014

Dumpling Soup with Roasted Cauliflower and Fennel Broth

Dinner 01/11

Dumpling Soup with Roasted Cauliflower and Fennel Broth


yep, that's a dumpling soup alright...

Wednesday, January 01, 2014

Sushi with Deep-Fried Tempeh topped with Homemade Vegan Caviar and Kimchi

Dinner 01/01

Sushi with Deep-Fried Tempeh topped with Homemade Vegan Caviar and Kimchi


A traditional New Year's spread of sushi filled with deep-fried tempeh and topped with homemade vegan caviar and kimchi.

Tuesday, December 24, 2013

Cabbage and Onion Pierogies, Potato and Smoked Mushroom Pierogies, Roasted Pear and Brussels Sprouts Salad, Flaky Dinner Biscuits, Baklava

Dinner 12/24

Cabbage and Onion Pierogies

Potato and Smoked Mushroom Pierogies

Roasted Pear and Brussels Sprouts Salad

Flaky Dinner Biscuits

Dessert

Baklava


It's time for our annual family holiday dinner, and as always we made two kinds of pierogies -- cabbage/onion and potato/smoked mushroom served along side a Roasted Pear and Brussels Sprouts salad...


...along with these Einkorn flour flaky biscuits. I didn't want to put them on the plate with Pierogi shot, so you can see the mushroom design on the dinner plate.


For dessert, Liz made her family recipe for Baklava.

That'll do it for 2013, see you next year!

Sunday, December 22, 2013

Chanterelle Mushroom Banh Mi

Dinner 12/22

Chanterelle Mushroom Banh Mi


Post-Holiday Party meals are always simple, but these Banh Mi were awesome -- sauteed chanterelles with crisp red onion, cucumber, radishes and cilantro with Vegenaise and Sriracha on a bun that Liz made earlier in the week for just this occasion -- always thinking ahead! ;)

Saturday, December 21, 2013

Holiday Party XVII

Holiday Party XVII 12/21


They Came, They Saw, They Ate.

The 17th annual Holiday Party was another fun blowout, with 50 or so friends stopping by for tasty vegan food. Both kids had a large contingent of friends this year, which added to the amount of food prepared for our (secret) vegan outreach project ;)

Here's some of the dishes we served...


Stuffed Mushrooms


Olive & Sun-Dried Tomato Palmiers


Paella with Green Beans and Pecan-Smoked Tofu


Pasta Salad with Broccoli


Of course, the Triple Tofu Salad Sandwich Tower has to be included.


6:30pm: The calm before the storm at the Table...


...and in the kitchen.

also made, but not shown, BBQ Lollipops, Bourguignon, Cassoulet, Tapenade, Hummus (as required by law at any gathering of vegans) and Artichoke Dip

Saturday, November 30, 2013

Pressed Rice Cakes filled with Chile-Eggplant Sofrito

Dinner 11/30

Pressed Rice Cakes filled with Eggplant Sofrito


One part Martin Yan, one part Ivan Orkin equals delicious.

The base uses glutenous rice (2 cups glutenous rice, 3 cups of water, 1 tsp. salt, bring to a boil, cover, reduce to low, cook 40 minutes).

While that's cooking, make a garlic oil (cook 2 tsp. minced garlic in 1 tbs. of Canola oil, until golden, let cool).

We love chile-eggplant sofrito from Ivan Orkin's book "Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint" and have used it for other dishes, but here it really shines.

1 cup canola oil
1 large onion, minced (2 cups)
1/2 small eggplant, minced (1 1/2 cups)
2 medium tomatoes, minced (1 1/4 cups)
2 1/2 teaspoons chipotle chile powder
Kosher salt

In a large saucepan, heat the oil. Add the onion and eggplant and cook over low heat, stirring occasionally, until the vegetables are very soft, about 1 hour. Add the tomatoes and cook, stirring occasionally, until the tomatoes have almost melted, about 1 hour. Stir in the chipotle powder and cook for 15 minutes longer; season with salt. Transfer the sofrito to a bowl and let cool to room temperature. Drain the sofrito in a sieve; discard the oil or reserve it for another use.


To assemble, use a loaf pan, put a layer of plastic wrap down, brush with the garlic oil, sprinkle about 2 Tbs. of sesame seeds and press half of the rice mixture in and flatten, add the center layer of the sofrito and top with the rest of the rice, brush the top with garlic oil and sprinkle another 2 Tbs. of sesame seeds. Finally, put a second pan or more plastic wrap on top and weigh it down with a couple of heavy cans for 20 minutes. At that point, cut them into triangles and eat it all in one bite at room temp or pan fry them for a few second to reheat and toast the sesame seeds.


Thursday, November 28, 2013

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2013 Edition

Thanksgiving 2013

Hickory-Smoked Tofu stuffed with Collard Greens and Mushrooms

Braised Carrots

Braised Brussels Sprouts

Stuffing

Butternut Squash Puree

Knotted Dinner Rolls

Whoopie Pies


And now... here's a whole lot of photos...


The table...


a pre-dinner snack of Radish Toasts


The knotted rolls proofing...


...and fresh out of the oven


Braised Carrots


Bread Stuffing


Of course, the non-traditional dessert of Whoopie Pies...


...and finally, Mr. Crow is looking for crumbs.

Wednesday, November 27, 2013

Ramen

Dinner 11/27

Ramen


This time around the ramen featured: Tea-Smoked Tofu, Shiitake Mushrooms, Scallions, Radish Greens, Carrots & (non-traditional, but GF) Rice Noodles.

And, as always, made with our Shiitake Mushroom broth


Saturday, November 23, 2013

Manicotti with Crepes filled with Vegan Ricotta topped with Tomato Sauce

Dinner 11/23

Manicotti with Crepes filled with Vegan Ricotta topped with Tomato Sauce


So, this happened...

The savory crepes are from from VwaV, Ricotta from here plus tomato sauce.

No-Knead Bread

Bread 11/23

No-Knead Bread


I wanted to give this bread its own entry... Liz has dialed in the right hydration to flour ratio for the no-knead bread -- which is a little different when using Einkorn flour (as opposed to the all-purpose flour). Previously, they were a little too wet when trying to convert the recipe 1:1, but now they are more "shaggy" (a technical term) which makes for a better loaf.

It's baked in the Le Crueset enameled cast-iron Dutch oven, and tastes even better than it looks.

Friday, November 08, 2013

Mahjouba (Algerian Crepes), White Bean Stew and Roasted Cauliflower with Pesto

Dinner 11/08

Mahjouba (Algerian Crepes)

White Bean Stew

Roasted Cauliflower with Pesto


We made these delicious crepes last year from this Saveur recipe using our trusty cast-iron skillet to fry these up. A perfect way to start off a Friday evening.


Served along with a simple White Bean stew and Roasted Cauliflower with Pesto.

Thursday, October 31, 2013

A Brief Announcement

A Brief Announcement 10/31

Apologies, visitors from the future!


There's going to be many, many pictures posted between now and the end of 2013, but little in the way of info. Another project has taken a majority of our available time. In the meantime, enjoy the pretty pictures of vegan food!

Saturday, October 26, 2013

Apple Cake

Dessert 10/26

Apple Cake


Sorry, no recipe -- but enjoy the pretty pictures...


...just out of the oven.

Friday, October 25, 2013

BBQ Portobello Stems, Artichoke Dip, Braised Leeks and Baguette

Dinner 10/25

BBQ Portobello Stems

Artichoke Dip

Braised Leeks

Baguette


Not so much "dinner" as much as "a series of tasty appetizers" -- starting with these little guys, the stems from portobello mushrooms which were smoked, split down the center, skewered and basted with BBQ sauce, and finally grilled. Liz now wants to go to the store and see if they'll give her the stems they were probably throw out anyway. ;)


Here's the rest of the meal, before the hordes descended and ate it all... Liz made the baguettes (one per person please) and the artichoke dip, I did the Braised Leeks (recipe)

Friday, October 18, 2013

Risotto with Artichokes and Pesto

Dinner 10/18

Risotto with Artichokes and Pesto


We made our usual base risotto recipe, but at a request by our daughter we added artichokes. Smart kid.

Also hiding in there is some of the pesto we made from the big batch of basil we harvested not long ago and some hickory-smoked tofu and greens.

Saturday, October 12, 2013

Hickory-Smoked Tofu with Mashed Potatoes and Gravy

Dinner 10/12

Hickory-Smoked Tofu

Mashed Potatoes and Gravy


We tried something different with the tofu this time -- portioning it by cutting the square block in half (to make two big long rectangles), smoking it with hickory and then browning it on all four sides with a splash of tamari at then end of cooking for a nice crust. Then we finished it off in the oven at 350°F for to 15 minutes to cook it all the way through.


The fun part was slicing it on a bias and spreading it out to be covered by the gravy (pan-dripping, Einkorn flour, veg stock, salt and pepper).

Saturday, October 05, 2013

Fermentation: Kimchi and Ginger Beer

Fermentation 10/05

Kimchi

Ginger Beer


While we've been making our own raw sauerkraut for a while, we recently picked up "Mastering Fermentation" by Mary Karlin and have been making a vegan version of Kimchi and Ginger Beer from the book -- with great success.


On the right is the ginger "bug" used to start the process -- we've only had one slight "blowout" with the ginger beer over carbonating, but overall they've turned out great!