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


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


Dinner 11/27


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.