Panna Cotta with Raspberries and Tarragon

Dessert 09/29

Panna Cotta with Raspberries and Tarragon

Dipping into the Vedge cookbook again, this time for dessert, here's the recipe.

Roasted Baby Turnips with Maitake "Champignons Au Vin" and Roasted Cauliflower with Black Vinegar and Kimchi Cream

Dinner 09/27

Roasted Baby Turnips with Maitake "Champignons Au Vin"

Roasted Cauliflower with Black Vinegar and Kimchi Cream

Both recipes from the always excellent Vedge book...


...starting with the Cauliflower (p.90)...




...and the main course of Baby Turnips, Mushrooms & Carrots (p.149)

The Great Basil Harvest of 2013

The Great Basil Harvest of 2013

Behold! The Great Basil Harvest of 2013!

(turned into pesto, vacuum-sealed and frozen for later)

Gluten-Free Dogs with Red Cabbage Slaw

Dinner 09/15

Homemade Gluten-Free Dogs

Red Cabbage Slaw

Once more into the breach...

Deep-Fried Pimento-Stuffed Olives

Appetizer 09/13

Deep-Fried Pimento-Stuffed Olives

These couldn't easier (or tastier)... Take olives stuffed with pimentos, roll them in your favorite GF flour mix, then into a slurry of cornstarch and water, and finally roll them around in a pan of ground GF Chile BBQ chips. Then drop them in a deep-fryer at 350°F for a few minutes until golden brown and delicious. Best with a nice glass of Sherry.

Dosa with Potato and Cauliflower Curry

Dinner 09/12

Dosa with Potato and Cauliflower Curry

We been working on fermentation and the dosas (sprouted & fermented lentils) turned out nicely -- as did the stew.

How I Spent My Summer Vacation Part 2

Vacation Part 2

Much of early August is full of birthdays and anniversaries, which is why we take a few weeks off to recover. ;)

As always, good times were had by all...

The No-knead Bread was the starting point for this birthday meal of small plates, and Liz is finally getting close to the right ratio that doesn't (severely) stick to her hands or doesn't develop the deep rich flavor that the Einkorn flour brings to the party. Served along with Roasted Chickpeas (onion, garlic, berbere, tamari, pepper), Shishito Peppers (pan-fried with lemon juice, salt) and local Chanterelle Mushrooms (pan-fried, splashed with tamari and pepper at the end). Thanks to Jeff at KNF for hooking us up.


Also along for the ride were Braised Leeks...


...and Artichoke Dip (with arugula)


For another birthday dinner we again utilized the Chanterelles, this time in a Garlic Cream Sauce over Apple-Wood Smoked Tofu...


... along with Grilled Okra and Onions as well as the always popular Cat-Head Biscuits (more on those later).


As you guys know by now, we like to have fun with our pizzas, and tonight was no exception -- the corn from the farmers market was the start of this Oaxacan-style Pizza (with Squash Blossoms, soyrizo, nooch and vegenaise) was perhaps the best pizza of the year (no small feat).


It's been a somewhat temperate (and rainy) summer here in Northeast Ohio, and we peeked ahead to fall for some Polenta with Roasted Cauliflower, Rosemary, Cannellini Beans and Collard Greens


For lunch one day, Liz found some really nice Portobello Mushrooms which were marinated (olive oil, tamari, ketchup, pepper), grilled and served on the Cat-Head Biscuits along with Roasted Red Bell Pepper, Spinach, Red Onion and Vegenaise


More lovely corn from the Farmers Market were incorporated into Chiles Rellenos along with refried beans (black beans, pinto beans, onion, garlic, Mexican oregano, salt, pepper and smoked paprika)...


... the corn was briefly pan-fried along with red onion, garlic and a pinch of Mexican oregano, salt and pepper), spooned on top of the refried beans (with a little Daiya cheddar) and roasted for 20 minutes at 350°F to bring it all together.


As we get deeper into the season at the Farmers market local Peaches are at their peak, and Liz whipped up a Peaches and Blueberry Tart


More corn this time, in the form of Old Bay Tofu Cakes from Tal Ronnen's book (recipe), which we've made before, with the addition of some pickled chard stems that Liz made (in place of the beets) and roasted cauliflower.


Finally, a sure sign that Fall is coming, Beet Bourguignon over lentils.

...we now return you to regular programming, already in progress...

Raspberry and Strawberry Crepe Cake

Dessert 09/06

Raspberry and Strawberry Crepe Cake

Slightly adapted off the cover of VegNews, this one (via Miyoko Schinner) deserves its own entry...


Starting with the (silken tofu) crepes...


... a layer of homemade strawberry freezer jam...


... a layer of fresh strawberries and powdered sugar...


... a layer of Soyatoo whipped cream (the box kind, whipped in the stand mixer).

Finally, topped with one last crepe, the raspberries and a little more powdered sugar.

Socca with Kale, Chickpeas, Mushrooms with GF Chorizo-Style Sausages, Roasted Garlic with Breadsticks

Dinner 09/06

Socca with Kale

Chickpeas, Mushrooms with GF Chorizo-Style Sausages

Roasted Garlic with Breadsticks

Another Friday night "what's in the fridge that needs to be used?" small plates kind of meal.

The kale went into the Socca...


...the mushrooms were pan-fried & deglazed with sherry and added to onion, garlic, salt, pepper & smoked paprikia, chickpeas and a fresh batch of Chorizo-style GF sausages (more on those soon).


Breadsticks were paired with...


...Roasted Garlic which also went on the Socca.

Cauliflower Steaks

Dinner 09/04

Cauliflower Steaks

As much as we love cauliflower steaks, we haven't made them in a while.

For this version, we broke out the cast-iron pan -- the recipe is from "Root to Stalk Cooking" by Tara Duggan -- thick cut slices of cauliflower pan-seared over med-high heat, topped with diced tomato and olives, seasoned with salt, pepper and red pepper flakes. Good stuff!

Fritto Misto

Appetizer 09/01

Fritto Misto

Earlier this summer, I wasn't sure we'd have any squash blossoms -- it's been a rough growing season this year with the endless rain. But in the last week or so, we finally have blossoms, and that means Fritto Misto along with some button mushrooms along for the ride. The squash blossoms were carefully rinsed inside and out (you never know who is sleeping in there), and then stuffed with a mixture of vegan cream cheese, shallots, nutritional yeast, salt and pepper.

The recipe has evolved over the years, here's the latest version...

Fritto Misto

1/2 cup Einkorn flour
1/2 cup brown rice flour
1/2 tablespoon baking powder
1 tbs. cornstarch
1/4 tsp. smoked paprika
salt & pepper to taste

1 cup water

Canola oil for frying

Sift the flours, baking powder and cornstarch into a medium bowl. Stir in 1 cup of the water, salt, pepper and smoked paprika. Allow to rest for a few minutes. Additional water may be needed to adjust thickness.

In a wok or large pot, heat the oil to 375F, dredge the veggies in the batter and carefully drop in the oil.

Cook until until golden brown (about 3-5 minutes).

The dipping sauce is Vegenaise, garlic and smoked paprika.