Saturday, January 30, 2010

Pineapple Skillet Upside-Down Cake

Dessert 1/30

Pineapple Skillet Upside-Down Cake

A perennial breakfast favorite around here, made with whatever fruit happens to be on hand...

Pineapple Skillet Upside-Down Cake
(serves 8)

6 tablespoons soy margarine
1/2 cup packed dark-brown sugar
3 cups cubed (or sliced) pineapple
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white (non-bone char) sugar
1 tbs. ground flax mixed with 1 tbs. water
3/4 cup soy yogurt

Preheat oven to 375 degrees and position rack in the middle.

In a small bowl mix the flax seed and water and set aside.

Melt the soy margarine in a 10-inch cast-iron skillet over medium heat, swirl it until it turns nut-brown, then pour it in a bowl. Without wiping it out, sprinkle the brown sugar evenly over the bottom of the skillet and then place the pineapple in an even layer.

In a bowl, whisk the flours, salt and baking soda and powder. In a separate bowl, whisk the white sugar into the browned soy margarine until thoroughly combined. Whisk in the flax seed mixture and then the soy yogurt. Add the wet ingredients to the dry ones and whisk until thoroughly combined.

Pour the batter evenly over the fruit. Bake for about 35 minutes or until the cake is golden and the center is springy to touch.

Let cool 10 minutes. Carefully invert the skillet onto a plate. Serve warm.

(From the @rick_bayless book "Mexican Everyday")

Friday, January 29, 2010

Cretan Stew

Dinner 1/29

Cretan Stew

We took a trip in the wayback machine to March 2006 for tonight's recipe: a hearty seitan, wine, orange and onion stew from the island of Crete. Served over gobetti pasta.

Thursday, January 28, 2010

Ramen with Fennel Broth, Oolong Tea Smoked Tofu and Grilled Maitake Mushrooms

Dinner 1/28

Ramen with Fennel Broth, Oolong Tea Smoked Tofu and Grilled Maitake Mushrooms

The fennel broth is made with the leftover trimmings and fronds from the fennel and adds a subtle flavor to the bowl -- it's vaguely anise flavored, without tasting like you're biting into a giant chunk of licorice. Paired with the aromatic oolong tea-smoked tofu (hiding underneath the noodles) and the incredibly smokey grilled maitake mushrooms (marinated with tamari, olive oil and pepper), there was quite the party going on in the bowl. ;)

Pad Thai, redux

Lunch 1/28

Pad Thai

There's no real reason to post this other than the pretty picture of leftover raw Pad Thai for FTW! ;)

Wednesday, January 27, 2010

Raw Food Wednesday: Pad Thai, Siamese Dream Thai Curry Soup

Raw Food Wednesday 1/27

Pad Thai

Siamese Dream Thai Curry Soup

We tweaked an old favorite tonight, riffing on the Trotter/Klein Pad Thai recipe by adding spiralized daikon, along with zucchini, carrot, red cabbage, red bell pepper, young coconut meat, jalapeno, cilantro and putting them in butter lettuce cups and eating them as wraps.

The curry soup is a recipe from Matt Amsden's RAWvolution with slightly less curry than called for and dehydrated shiitake mushrooms on top.

Tuesday, January 26, 2010

Arabian Lentil And Rice Soup With Cumin And Lemon

Dinner 1/26

Arabian Lentil And Rice Soup With Cumin And Lemon

Brown basmati rice and red lentils plus the addition of cumin and lemon adds up to another winning test recipe for Isa's next book.

We've never used brown basmati before, it's nutty, chewy texture works well paired with the creamy red lentils in this very hearty soup.

This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

Wednesday, January 20, 2010

Raw Food Wednesday: Carrot Rolls with Cabbage & Apple Slaw, Walnut Balls in Brussels Sprout Cups, Shaved Fennel, Baby Arugula & Orange Salad

Raw Food Wednesday 1/20

Carrot Rolls with Cabbage & Apple Slaw

Walnut Balls in Brussels Sprout Cups

Shaved Fennel, Baby Arugula & Orange Salad

We're cleaning out our storage space (a.k.a. Der Bunker), and we "found" these plates again. In honor of finding them, we did a "one ingredient three ways" using oranges.

First up was a carrot/orange wrap (made the same way as last week's tomatillo tortilla, adding the juice of one orange). It was stuffed with a quick shredded cabbage and apple slaw which was dressed with an orange vinaigrette (whisk one part orange and a pinch of salt together, then drizzle/whisk in three parts olive oil). Tied together with a strand of scallion.

Second was Walnut Balls in Brussels Sprout Cups. The balls were made of walnut, orange zest, fennel seed, parsley, oregano, red pepper flake and nama shoyu processed in the vita-mix until the walnuts had broken down and the mixture held together. They were shaped into balls and dehydrated for 2 hours @ 105F. The Brussels Sprout Cups were gently removed from the sprout and dropped in the orange vinaigrette for a few seconds, then the walnuts placed inside.

Finally, the Shaved Fennel, Baby Arugula and Orange Salad -- the fennel was shaved on the mandoline and marinated in the orange vinaigrette, topped with the baby arugula (dropped in the you guessed it: orange vinaigrette) and orange supremes.

Tuesday, January 19, 2010

Broiled Blackened Tofu, Pineapple Collards, Grilled Okra Popsicles

Dinner 1/19

Broiled Blackened Tofu

Pineapple Collards

Okra Popsicles

Two more test recipes for Isa, a Louisiana-styled blend of spices coating the tofu, which is run under the broiler until blackened in spots. Underneath that is garlicky collard greens laced with cubed pineapple -- a really nice combo.

The okra were marinated in a 2:1 mixture of melted soy margarine & tamari, then basted occasionally on the grill with the leftovers. You want to make sure the okra is blackened in spots and is cooked through completely.

Thursday, January 14, 2010

Seitan Osso Buco, Polenta

Dinner 1/14

Seitan Osso Buco


The recipe for the Seitan Osso Buco is here. We didn't change much, perhaps a few extra carrots to bulk it up this time around. We used a 2005 Coturri Founder's Series Estate Zinfandel (unfiltered/unfined) for the wine portion of the stew, which added a rich depth and color to final dish. Thankfully, there was enough left over to have with the meal as well. ;)

The polenta makes a surprise return appearance tonight. A surprise in that our son, who has previously expressed disdain for polenta, loved it so much the other night that's all he was talking about in the days between servings. He's also had a recent reversal of opinion on risotto as well. Now, we haven't changed the way we've made either dish, nor can we explain it on a simple change in the type of cornmeal or the arborio rice we used. We can only chalk it up to a changing of his palate. Now, if we can just get him to like couscous...

Wednesday, January 13, 2010

Raw Food Wednesday: Tomatillo Enchiladas, Pineapple Salsa, Baby Romaine and Avocado Salad with Lime Vinaigrette

Raw Food Wednesday 1/13

Tomatillo Enchiladas

Pineapple Salsa

Baby Romaine and Avocado Salad with Lime Vinaigrette

yeah, these were insanely good...

Tomatillo Tortillas
(makes 12 tortillas)

1/2 cup flax seeds
1/2 cup water
6 medium tomatillos, de-husked, washed and roughly chopped (about 2 cups)
1 jalapeƱo, de-seeded, roughly chopped
2 tsp. Mexican oregano
2 tsp. fresh ground cumin
1 tbs. Nama Shoyu

Normally, we soak the flax seeds with the water and let sit for 15 minutes. This time we ground the flax seeds coarsely and then soaked them with the water. Put the flax seeds and the rest of the ingredients into the Vita-Mix and process on high until smooth.

Pour the mixture into four (roughly) 7" circles about 1/4" thick on each teflex sheet and dehydrate at 105F for 1 hour.

Remove from the dehydrator and gently flip over onto another tray. The best way to do this is to place another tray upside down on top of the first one and flip them both over. then peel back the teflex slooooowly -- you might need an offset spatula to get under the edge and start the separation. Put the enchilada shells back in the dehydrator for another 30-45 minutes. Keep an eye on them, as you don't want to over dehydrate and make them too rigid. At this point they're ready to use. If you're making them ahead of time, you can place them between sheets of parchment paper in the fridge.

The filling was cashew cheese (mixed with jalapeno & scallions and dehydrated for six hours), red bell pepper, serrano and shallot "rajas" (recipe below) and finally the walnut taco filling (from RAWvolution). Topped with Pineapple Salsa (pineapple, red bell pepper, tomatillo, serrano chile, nama shoyu, fresh ground cumin, lime juice).


1/2 red bell pepper, thinly sliced
1 tsp. olive oil
1 tsp. nama shoyu
1 small shallot, thinly sliced
1 serrano chiles, thinly sliced

Toss all of the ingredients together and dehydrate for 1-2 hours at 105F.

Tuesday, January 12, 2010

40 Clove Chickpeas and Broccoli

Dinner 1/12

40 Clove Chickpeas and Broccoli

We're getting back into the test recipe swing with tonight's meal of broccoli and chickpeas with enough garlic to satisfy citizens of Gilroy, CA. ;)

The kids wanted seconds, which is always a good sign...

This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

Monday, January 11, 2010

Eggplant Parmesan with Rigatoni

Dinner 1/11

Eggplant Parmesan with Rigatoni

This has become the eggplant parmesan del giorno -- and believe me we've made many variations of it over the years.

The base recipe is here with the variation of cubing the eggplant and smoking it with alder wood for 20 minutes, as well as adding oregano to the seasoned flour.

Saturday, January 09, 2010

Chickpeas, Soyrizo, Collard Greens & Cremini Mushrooms, Zucchini & Sheese Fritters, Roasted Garlic & Potato Bread

Dinner 1/09

Chickpeas, Soyrizo Collard Greens & Cremini Mushrooms

Zucchini & Sheese Fritters with Mustard, Garlic, Vegenaise & Smoked Paprika Dipping Sauce

Roasted Garlic with Potato Bread

Small Spanish-style plates with garlic, smoked paprika and olive oil tying all of the dishes together.

The first dish features pan-fried collards (cut in chiffonade), cremini mushrooms (cut in quarters, finished with a splash of tamari), the soyrizo (crumbled) and finally chickpeas with garlic, salt, pepper & smoked paprika. Then all the separate elements were combined and tossed together.

The Sheese (Gouda & Smoked Cheddar Style) squares and zucchini rounds were dipped in a tempura-like batter (seasoned with smoked paprika) and deep-fried for 2-3 minutes @ 375F until golden brown on both sides. The dipping sauce was vegenaise, dijon mustard, garlic, smoked paprika & salt. Yes, it was awesome. ;)

The tip of the garlic head was removed, coated with olive oil and a pinch of salt, and roasted for about 45-50 minutes @ 425F. It was then spread over the grilled potato bread that makes you want to eat it every day for the rest of your life...

Friday, January 08, 2010

Red Wine Spaghetti with Broccoli Rabe

Dinner 1/08

Red Wine Spaghetti with Broccoli Rabe

We stumbled across this Michael Chiarello recipe while cable surfing the other day, and decided to make it. The only adaptation was using nutritional yeast in place of the cheese.

We loved the flavor and the technique -- hmm, what other liquids could we use to finish cooking & for coloring the spaghetti next time? Juiced beets, carrots, red bell peppers, orange juice or even turmeric & yellow bell peppers?

Thursday, January 07, 2010

Panade, Manhattan Glam Chowder

Dinner 1/07


Manhattan Glam Chowder

The chowder was another Isa recipe for her next book -- and another tasty victory for veganism! A hearty tomato/potato chowder with a hint of the sea makes for damn good winter eating.

The fried potato skins on top of the chowder were leftover from the soup prep -- they're not part of the recipe, but we hate to have them go to waste.

We made the panade as usual -- using Daiya this time -- and let me just say that there are never any leftovers. ;)

This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

Wednesday, January 06, 2010

Raw Food Wednesday: Red and Yellow Beet Ravioli, Endive and Asian Pear Salad with Mustard Seed Vinaigrette, Celeriac and Apple Soup

Raw Food Wednesday 1/06

Red and Yellow Beet Ravioli

Endive and Asian Pear Salad with Mustard Seed Vinaigrette

Celeriac and Apple Soup

Raw Food Wednesday makes its 2010 debut with a trio of winter veggie dishes. Red and Yellow Beets (cut paper thin on a mandoline) stuffed with cashew cheese (cashews, rejuvelac made from soaked quinoa, white miso, shallots, salt).

The Endive (chopped) and Asian Pear (small dice) salad was tossed with a quick mustard seed vinagrette (1 tsp. ground mustard seeds, olive oil, lemon juice, salt).

The Celeriac & Apple soup (top) is a riff on the version found in "Raw Food, Real World" minus the black truffles, swapping red apples for green, pureeing the nuts after the celeriac and apples instead of at the same time.

Tuesday, January 05, 2010

Polenta with Arugula and Chanterelles

Dinner 1/05

Polenta with Arugula and Chanterelles

We've got about 18" of snow in the backyard, so this seemed like a good time to break out the corn meal and make polenta.

The polenta started with 1 cup of fine cornmeal whisked into 3 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 3 cups of water, 1/2 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally, we stirred in 2 tbs. of soy margarine, 1/4 cup of microplaned Gouda Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.

The chanterelles were pan-fried with olive oil and a splash of tamari at the end of cooking. Then the arugula was wilted in the same pan over medium heat, stirring constantly for 4-5 minutes until most of the water has evaporated.