Wednesday, October 31, 2007

Raw Food Wednesday: Beet Ravioli, Zucchini Pasta with Moroccan Sauce, Cheese and Crackers

Raw Food Wednesday 10/31

Beet Ravioli
(stuffed with cashew cheese)

Zucchini Pasta with Moroccan Sauce

Cheese and Crackers
(cashew cheese with peppercorns and flax seed crackers)

I wanted to do something for Halloween, so the spiral-cut zucchini noodles were tossed with a Moroccan sauce from Gabriel Cousens book (carrot, orange, cumin, allspice, pepper, olive oil, salt) that was delicious in addition to being vibrantly orange!

Tuesday, October 30, 2007

Mapo Tofu, Jasmine Rice

Dinner 10/30

Mapo Tofu

Jasmine Rice

It's a long recipe, but it's really not that hard to make...

Mapo Tofu

16 oz. extra-firm tofu cut into 32 triangles
1 tbs. canola oil
2 tsp. tamari*

In a large carbon-steel wok, stir-fry the tofu in canola oil over med-high heat, until golden brown. Turn the heat down to low and add the tamari, turning often to coat, for 1 minute. Remove the tofu from wok and set aside on a plate.

1 carrot, sliced thinly on the bias
1 red bell pepper sliced thinly
1/2 cup shiitake mushrooms, sliced
1 tsp. tamari
canola oil

Turn the heat back up to med-high. Add additional canola oil to the wok if needed. Stir-fry the carrot and red bell pepper for 2-3 minutes. Add the mushrooms and stir-fry for an additional 2-3 minutes. Turn the heat down to low, add the tamari and cook for 1 minute. Remove the vegetables from wok and set aside on a separate plate.

4 oz. soyrizo (or tvp, soaked and drained)
1 tbs. canola oil

2 tbs. garlic, minced
1 tbs. ginger, zested
2 scallions chopped (separate the green and white sections for different use)
1 tsp. red pepper flakes
1/2 tsp. Szechuan peppercorns, crushed

1 tsp. sriracha
2 tbs. tamari
1 tsp. sesame oil
1 tsp. agave
1 tbs. sherry

Turn the wok back to med-high, add canola oil and stir-fry the soyrizo (or drained tvp) until lightly browned, 3-5 minutes.

Add the garlic, ginger, just the green part of the scallions, red pepper flakes and szechuan peppercorns. Stir-fry for 1 minute.

Add the reserved vegetables and mushrooms.

Add the tamari, sesame oil, agave, sriracha and sherry and stir to combine.

1 tbs. cornstarch
1/4 cup of water

Whisk the cornstarch and water in a small bowl, add about half of the mixture to the wok and stir until it comes to a boil and thickens up. If it still looks too liquid-y, add additional cornstarch.

1 tsp. sesame oil
reserved scallions

Add the sesame oil and stir to combine. Check for seasoning, add additional tamari if it needs salt.

Serve with the tofu triangles over jasmine rice, garnish with the reserved scallions.

* we use San-J organic tamari (the wheat-free, reduced sodium version)

Monday, October 29, 2007

Chicago Diner Burgers, French Fries

Dinner 10/29

Chicago Diner Burgers

French Fries

The recipe for the burgers is here (via VegTimes, er... "Greens"?)

French Fries

Peel and cut four russet potatoes into 1/2" thick fries, drop them in ice water for 30 minutes. Drain and rinse the potatoes.

In small batches, blanch in 275F peanut oil for 6-7 minutes (they'll get opaque, don't let them brown). Remove and let rest for at least 15 minutes.

Place the potatoes back into the oil in small batches, deep-fried at 375F for 2-3 minutes.

Drain on paper towels and add salt (or smoked paprika) immediately. Serve hot.

Sunday, October 28, 2007

Grilled Pizza (yet again)

Dinner 10/28

Grilled Pizza
(mushroom, red onion, smoked tofu, kalamata olives, FYH Monterey Jack)

Weekend? Check.

Grilled Pizza? Check.

recipe for the dough here

Saturday, October 27, 2007

Apple Cider and Maple Syrup Glazed Tofu Lollipops, Root Vegetable Terrine, Olive Oil and Sauternes Cake with Roasted Pears

Dinner 10/27

Apple Cider and Maple Syrup Glazed Tofu Lollipops

Root Vegetable Terrine


Olive Oil and Sauternes Cake with Roasted Pears

While updating the "recipe" label* (over there on the upper left of the page), I came across an entry from two years ago for this dish -- so we re-framed it slightly, doing the glazed tofu lollipop thing, and turning the root veggies into a terrine.

For the lollipops: the tofu was first cut into rounds with a cookie cutter, and smoked with hickory wood -- a great match with the apple cider/maple syrup. Then it was fried in canola oil until lightly golden brown. Turn the heat down to low, add a splash of tamari, and cook for one more minute.

At this point you can finish it two ways

One: just pour the apple cider/maple syrup glaze over the tofu and continue to cook until the sauce glazes.

Two: brush the tofu circles with the sauce, place on a rack under a broiler, for about 1 minute per side.

Remove from the heat and insert the hors d'oeuvre forks (carefully, the tofu will be hot!) and serve.

The terrine was roasted sweet potato, yukon gold potato, carrot, parsnips, red onion, butternut squash layered with wilted kale and button mushrooms. The veggies were cut into 1/2" dice and roasted for 40 minutes at 425F, then lightly mashed. Line a loaf pan with parchment paper and layer the vegetables into the terrine with a little of the orange/maple syrup/rosemary sauce (2 oranges juiced, 1 tbs. maple syrup, 1 sprig of rosemary, lightly bruised -- boiled together and reduced by half). The terrine was baked for an additional 30 minutes at 350F, inverted and cut with out ancient (circa 1965) electric knife. If you want the terrine to really compress, making it easier to hold together when cutting -- take a brick and cover it with a couple of layers of aluminum foil -- and lay on top of the terrine while it bakes.

The cake/pear combo was adapted from Food and Wine -- just sub out soy milk and soft tofu for the eggs...

* we're up over 100 recipes, which surprised me ;)

Friday, October 26, 2007


Dinner 10/26


We were making room for all of the ravioli and came across the corn tortilla shells hiding in the back of the freezer, so we decided to make a quick meal with black beans, fried tofu and potatoes, and tomate frito (with some of the gorgeous habanero peppers Liz picked up at the co-op yesterday).

Thursday, October 25, 2007

Sweet and Sour Tofu, Jasmine Rice, Szechuan Eggplant and Green Beans

Dinner 10/25

Sweet and Sour Tofu

Jasmine Rice

Szechuan Eggplant and Green Beans

The seitan order didn't come in at the co-op, so we subbed tofu. The recipe for the sauce remained the same -- tamari, agave, rice wine vinegar and ketchup thickened with 1/2 cup of water and 1 tbs. of cornstarch.

The szechuan eggplant and green bean dish is a variation on the one we usually make with a extra shot of sriracha sauce...

Wednesday, October 24, 2007

Raw Food Wednesday: Autumn Roll, Celeriac and Green Apple Soup

Raw Food Wednesday 10/24

Autumn Roll

Celeriac and Green Apple Soup
(adapted from "Raw Food Real World")

Oh, how we struggled with a name for this... ;)

Rawsage? Faux Sausage? (fauxsage?!), or the other option was: "Collard Greens Stuffed with Dehydrated Walnut, Sun-dried Tomato, Sage, Fennel Seed and Dill Seed" -- but that seemed long-winded ;)

In the end, as the leaves have almost peaked here in Ohio, we went with "Autumn Roll"

We made the stuffing and filling in the morning, and assembled the roll with the squash threads about an hour before dinner.

Perhaps for Thanksgiving we'll make these again with a cranberry dipping sauce -- which would be an awesome way to serve them.

Autumn Roll
(makes 6)

6 Collard Green leaves


1/4 cup celery
1/4 cup parsnip
1/4 cup carrot
1/4 cup red bell pepper
1/2 cup cremini mushrooms
2 garlic cloves, minced
1 tbs. olive oil
salt and pepper to taste

Cut them all into a small dice, combine and dehydrate at 105F for 30 minutes.

Walnut/Sun-Dried Tomato Filling:

1 cup walnuts
1/2 cup soaked sun-dried tomatoes
1 tbs. nama shoyu
1 tbs. dried sage
1 tbs. fennel seed
1 tbs. dill seed
black pepper (to taste)

Crush the spices with mortar and pestle. Add half of the spices (reserve the rest) to a high-speed blender along with the walnuts, sun-dried tomatoes and nama shoyu. Pulse until it begins to break down and gets sticky. Divide the filling into six pieces, and roll into tube shapes about 1/2" thick and 3-4 inches long. Place in the dehydrator at 105F for 2 hours.

Butternut Squash (just the top part)
1 tsp. olive oil
salt and pepper (to taste)

Peel the squash and spiral cut into medium-sized strings. Toss with olive oil, the rest of the reserved spices, salt and pepper.

Here's the step-by-step with pretty pictures...

Step 1: Cut out the center rib of collard greens, about 3/4ths of the way up the leaf. Brush with olive oil. Place in a 105F dehydrator for 20 minutes to soften it up.

Step 2: Place about two tablespoons of the stuffing about 1" from the bottom of the leaf.

Step 3: Place the walnut/sun-dried tomato filling on top of the stuffing.

Step 4: Add the optional cashew cheese. We had some leftover, so we used it. This already has plenty of nuts, so feel free to omit this step.

Step 5: Roll up from the bottom, then fold in the sides...

Step 6: ...and roll all the way to the top. Press gently, with the seam-side down.

Step 7: Lay the butternut squash threads on the cutting board, north to south. Place the roll at the bottom, fold over the threads, and roll tightly to the top of the board.

Step 8: Here's a close-up of the roll. Put the rolls back in the dehydrator for 1 hour at 105F. This tightens the butternut squash threads, sealing the roll.

Tuesday, October 23, 2007

Leek and Potato Soup in a Bread Bowl, Roasted Turnips Stuffed with Seitan, Mushrooms and Leeks

Dinner 10/23

Leek and Potato Soup in a Bread Bowl

Roasted Turnips stuffed with Seitan, Mushrooms and Leeks

Edible bread bowls (or boule) are always fun -- and the potato and leek soup is a great combo. It's hearty enough to be a meal unto itself, but we had two leftover turnips that I hollowed out with a melon baller, roasted for 20 minutes at 425F and then stuffed with the fried seitan, button mushrooms, leeks, garlic, herbes de provence, salt and pepper.

There appears to be some sort of epic battle going on between the winged creatures... ;)

Monday, October 22, 2007


Dinner 10/22

(tofu, carrot, red bell pepper, snow peas, shiitake mushrooms, garlic, ginger, tamari, sriracha sauce)

The "a-go-go" part come from the addition of the Sriracha (a.k.a. Rooster Sauce) -- especially when you open a brand new bottle -- hoo-boy! ;)

Sunday, October 21, 2007

Ravioli, Roasted Broccoli

Dinner 10/21


Roasted Broccoli

deja vu, all over again -- there was a ton of filling left from the other night so we made another big batch and froze half. I played around with the dough tonight, making the round versions in the shot above. I didn't embarrass myself in handling the dough, so there may be hope yet ;)

Saturday, October 20, 2007

Paella, Shish Kabob

Dinner 10/20


Shish Kabob

We bought a paella pan yesterday, so we had to try it out -- after seasoning it first. It looks a bit like a shallow wok -- which is usually what we use to make paella.

I need to work up the recipe for this, but it's basically, onion, garlic, green bean, smoked tofu, soyrizo, smoked paprika, veg stock, tamari, pepper, saffron and rice -- done pilaf style.

The shish kabobs were more for the kids, but we saved a couple for our plates as well ;)

Friday, October 19, 2007

White Bean Cassoulet, Bistro Salad

Dinner 10/19

White Bean Cassoulet

Bistro Salad

A simple Friday night meal... We added a little of the lacinato/dinosaur kale to the cassoulet (onion, garlic, soyrizo, cannellini beans, tomato, tamari, pepper) because as we say around the house -- "it's not getting any fresher" ;)

Thursday, October 18, 2007

Seitan Bourguignon, Green Beans

Dinner 10/18

Seitan Bourguignon

Green Beans

Stew weather has returned -- here's the quicky version of the recipe -- In a dutch oven, fry 16oz. seitan, 1 sliced carrot, 1 sliced onion, 3 cloves of garlic. Cook until softened. Add 1 tbs. herbes de provence, salt and pepper to taste, and a 2 tbs. of flour. Put it in a 450F oven and roast for 4 minutes. Remove from the oven and add 3 cups of red wine and 2 cups of veg stock. Stir to scrape all the fond off the bottom of the pan. Return to a 375F oven and braise for an hour. Serve over pasta. Magic!

Wednesday, October 17, 2007

Raw Food Wednesday: Sweet and Sour Vegetables

Raw Food Wednesday 10/17

Sweet and Sour Vegetables

We were playing around with favorites from the cooked world today -- the sauce turned out really nice. The addition of the macadamia nuts thickened it just enough to really coat the veggies... Not bad for a first attempt. ;)

(Those are sea beans on the top, for a little salty crunch)

Sweet and Sour Vegetables

(For the sauce)

1 cup of pineapple, large dice
2 tbs. apple cider vinegar
2 tbs. nama shoyu
2 tbs. agave
1/4 cup macadamia nuts
1/4 cup sun-dried tomatoes, soaked for 30 minutes
1 garlic
salt and pepper to taste

Puree all the ingredients, taste for the balance of sweet/sour/salt. Adjust as necessary.

2 cups of pineapple, small dice
2 cups of snow peas, trimmed
1 cup of red or green cabbage, small dice
1 red bell pepper, small dice
1 large carrot, small dice
1/2 red onion, small dice
1 jalapeno, minced
1 small shallot, minced

Place all the ingredients in a large mixing bowl. Pour the sauce over top, and stir to incorporate. Lay it all out on two teflex sheets and dehydrate for 2 hours at 105F stirring once about halfway through.

Tuesday, October 16, 2007

Ravioli, Roasted Brussel Sprouts

Dinner 10/16

(see below)

Roasted Brussel Sprouts

I stayed the hell out of the way and just took pictures, because this is all Liz's doing -- don't ask me for the dough recipe, because I don't know ;)

The filling came from a Hubbard squash that was a volunteer in the front yard (also the source of some of those lovely squash blossoms we enjoyed this year).

Step 1 Mother Hubbard! That's a large squash! It was roasted for about an hour at 425F with olive oil, salt and pepper. It had some thyme, sage and tofu added to lighten it.







Step 2 Prepping the dough... I do know that the dough uses soy sour cream, and was rolled out with the pasta attachment on the KitchenAid Mixer (number 5 setting). I'm not allowed to make the dough because there's no point in me jeopardizing the operation ;)







Step 3 Pass number one marks the dough. This was our first attempt at using the ravioli maker -- normally, we use a ravioli mold -- but Liz saw Mario Batali using it on TV the other day and decided to break it out.







Step 4 Laying out the ravioli filling. A small spoon works best here, because as we know, too much filling can be a disaster waiting to happen...







Step 5 Putting on the top layer of dough.







Step 6 Running the ravioli maker over the top, a second time. This is one of those "measure twice, cut once" moments -- make sure the ravioli maker lines up with the first pass.







Step 7 Whew! Now we're ready to trim.







Step 8 Trimming the edges to size and sealing them with the pasta cutter.







Step 9 All nice and trimmed -- ready to be dropped into the boiling water. These don't take long to cook at all -- about a minute is all it really needs. Place in the bowl and pour the melted soy margarine and sage over the top and serve immediately!







Monday, October 15, 2007

Roasted Eggplant Ravioli Redux

Dinner 10/15

Roasted Eggplant Ravioli

Another version of the same dish from October 5th... roasted eggplant and mint inside wonton wrappers with shiitake mushrooms and basil. Good stuff. Adapted from Jean-Georges Vongerichten.

Tomorrow, traditional ravioli...

Sunday, October 14, 2007

Shish Kabob

Dinner 10/14

Shish Kabob
(grilled mushroom, red onion, red bell pepper, tofu with an olive oil, tamari and pepper marinade)

The day after a party is always a slow one, and today was no exception. It was late in the day when we decided to make these. But therein lies the beauty of shish kabob (or shish kebab if you -- or Google -- prefer), it's minimal prep and cooking, the only drawback is having the kids come back wanting more just as you get the next batch on the grill

Saturday, October 13, 2007

PPK Indian Dinner

PPK Dinner 10/13

The Post Punk Kitchen folks are the best -- we had some of the crew over for a Indian-themed dinner party, and a good time was had by all.

Less talk, more pretty pictures...

Tofu In Phyllo Cups

Basmati Rice is hiding inside

Grilled Naan

Pistachio and Currant Pulao

Tandoori Tofu Lollipops

Roasted Cauliflower with Cumin Tomato Dipping Sauce

The buffet... (Channa Masala, Seitan Korma, Spicy Yellow Beets, Toor Dal, Spinach and Tomato Paneer, Mint Potatoes)

Friday, October 12, 2007

Artichoke Dip, Pita Bread, Turnip and Saffron Soup

Dinner 10/12

Artichoke Dip
(artichokes, peppers, vegenaise, leeks, nooch)

Pita Bread

Turnip and Saffron Soup

The artichoke dip is adapted from Great Lakes Brewing in Cleveland -- pretty straight ahead -- artichokes, jalapeno, vegenaise, nutritional yeast baked in an au gratin dish for 20 minutes until molten hot. ;)

The turnip and saffron soup is a lovely fall soup -- adapted from a Gourmet recipe from 1991 that I found while cleaning the pile of old food magazines in the basement last week. Basically you cook the sliced turnips, onion, garlic and aromatics in some veg stock for 10 minutes, then puree it, add it back to the pot with saffron and let sit for a few minutes to let it infuse, and check for seasoning. It really lets the turnip flavor come through with the always intoxicating saffron aroma.

Thursday, October 11, 2007

Tofu Panini, Roasted Broccoli, Grilled Corn

Dinner 10/11

Tofu Panini

Roasted Broccoli

Grilled Corn

People often ask us if we plan our meals out in advance -- the answer is not really (other than Raw Food Wednesday). An example would be tonight -- a conversation I had in passing this morning about cast-iron grill pans led to us making panini.

We used two cast-iron pans -- the grill pan on the bottom and regular cast-iron pan on top. We put the sandwich (fried tofu with onion, red bell pepper, vegenaise and basil) on the grill pan, cooked it through on one side, flipped it over and then put the second (heated) pan on top, while pressing down. We "Pittsburghed" it (a.k.a. "black and blue")... extremely crispy on top and bottom, perfectly cooked inside.

Wednesday, October 10, 2007

Raw Food Wednesday: Cauliflower Tagine, Spinach and Fennel Salad with Pomegranate Seeds

Raw Food Wednesday 10/10

Cauliflower Tagine
(recipe below)

Spinach and Fennel Salad with Pomegranate Seeds

I've been thinking about making some kind of tagine for a while now, but it was only until we picked up some local cauliflower yesterday that a recipe came together. The result was really, really... really good.

The salad was nice as well -- the pomegranate seeds add not only a hit of color, but a burst of sweetness that pairs surprisingly well with the fennel along with the creamy pine nut/lemon/garlic dressing.

Cauliflower Tagine

1 small head of cauliflower
1 turnip, small dice
1 carrot, small dice
1 tbs. garlic, minced
1 tbs. shallot, minced
2 dried apricots, diced
2 dates, diced
4 leaves dinosaur kale, chopped
2 tbs. pine nuts

2 tbs. olive oil
1 tbs. nama shoyu

1 tbs. tamarind, soaked at least 30 minutes in 3 tbs. water
2 tsp. cumin seed
2 tsp. corriander seed
1 tsp. fresh tumeric root
1 tbs. cilantro
1 tbs. mint
1 jalapeno, minced

To prepare the cauliflower, you want to break it down to the smallest piece you can -- the best way we've found is to grab a large piece and start by snapping off the big stem and begin to "flake" the smaller pieces off by working around the head using your thumb to pull them apart. It's a little tedious to be sure, but you really want small pieces here. Add them to a large mixing bowl.

Dice the carrot, turnip, dates and apricot into small 1/4" pieces. Mince the jalapeno, shallot and garlic. Shred the kale into 1/4" strips. Add all of these plus the pine nuts to the cauliflower mixture.

Add the olive oil and nama shoyu, stir to combine.

Push the soaked tamarind pulp through a fine mesh strainer over the bowl. Stir to combine.

Add the freshly ground cumin seed, coriander seed, grated turmeric root, black pepper, chopped mint and cilantro. Stir to combine.

Check for seasonings -- it may need a pinch of sea salt to balance the tamarind.

At this point you could eat it as is -- or you can dehydrate it for two hours at 105F to bring all of the flavors together. You may need two dehydrator shelves so it lays in a single layer.

Tuesday, October 09, 2007

Raw Food Tuesday: Dolmas, Greek Salad

Raw Food Tuesday 10/09


Greek Salad

The dolmas are adapted from Trotter/Klein using wilted dinosaur kale as the wrapper (dehydrated for 20 minutes first). The filling of parsnips, currants, onion, pine nuts, garlic, mint and pepper is unexpected, yet perfectly suited for this application.

The salad is also a riff on the Trotter/Klein version -- romaine hearts with haricot verts, tomatoes, kalamata olives and cashew cheese and a complimentary cinnamon infused vinaigrette. Simple but effective.

Monday, October 08, 2007

Eggplant Parmesan, Roasted Delicata Squash and Apple Soup

Dinner 10/8

Eggplant Parmesan

Roasted Delicata Squash and Apple Soup

We scored some cute little mini-globe eggplants at the co-op last weekend, and now that the weather has changed decided to make the go-to eggplant parm.

The soup was improvised from the delicata squash from the garden, roasted along with onion, garlic, apple, herbes de provence, salt and pepper -- all pureed along with some soft tofu and corn stock to get it to a nice creamy texture...

Sunday, October 07, 2007

Stir-Fry with Seared/Steamed Brussel Sprouts, Refried Jasmine Rice

Dinner 10/07

(tofu, carrots, red bell pepper, shiitake mushrooms, garlic, ginger, tamari)

Refried Jasmine Rice

Seared/Steamed Brussel Sprouts with Star Anise

Seared/Steamed Brussel Sprouts

1 lb. Brussel Sprouts
2 tbs. tamari
1/4 cup water
1 tsp. szechuan peppercorn, ground
1 star anise pod, left whole

Trim and cut the brussel sprouts in half.

In a wok on high heat add the canola oil and just as it begins to smoke, carefully add the brussel sprouts. Stir to coat them in the oil, and turn often until they're looking well browned on all sides. Turn the heat down to med-low, add the water, tamari and star anise and cover with a lid for 5-7 minutes. Remove lid and stir. Reduce any remaining liquid to a glaze. Remove the star anise pod. Add the szechuan peppercorns. Check for seasoning and serve hot.