What The Hell Does A Vegan Eat For Thanksgiving Anyway?

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2010 Edition

Apple-Smoked Tofu Glazed with Calvados, Maple Syrup and Apple Cider, stuffed with Collard Greens and Apples

Braised Brussels Sprouts

Braised Carrots

Bourbon Cranberries

Roasted Kabocha Squash Soup with Toasted Pumpkin Seeds

Dessert

Pumpkin Pomegranate Layer Cake

We decided after making the apple-smoked tofu recipe last month that it would also work for Thanksgiving, and it proved to be a great choice -- crispy, juicy and full of flavor. This time around we paired it with our Thanksgiving staples of braised carrots, Brussels sprouts and bourbon cranberries.



We had a half of a kabocha squash in the fridge, so we roasted it (25 minutes st 450F) and combined that with veg stock, apple cider and tamari. Also added were sauteed onion and garlic along with, sage, black pepper and a pinch of salt. All of the ingredients were pureed until velvety smooth.



To finish the soup we added toasted pumpkin seeds, tossed with olive oil, salt and pepper, and lightly toasted in a small pan until you can here them starting to pop.



For dessert, Liz made something new -- a pumpkin layer cake with a vanilla and pomegranate liqueur frosting and topped with pomegranate seeds (adapted from "The Boozy Baker" by Lucy Baker). A really nice change of pace.

Of course, it wouldn't be Thanksgiving without gratuitous shots of the table. ;)

Left side of the table



Center decorations



Right side of the table

Tags: "thanksgiving 2010", apple, pomegranate, cake, collard greens, carrots, brussels sprouts, cranberries, vegan, food, dinner, tofu666

Deep Dish Pizza with BBQ Tofu

Dinner 11/18

Deep Dish Pizza with BBQ Tofu

We've haven't made a deep-dish pizza in a while. It was epic.

The apple-wood smoked BBQ Tofu and cheddar Daiya only added to the epic-ness.

Tags: pizza, bbq, tofu, vegan, food, dinner, tofu666

Dessert Round-Up

Dessert Round-up

You may have noticed these pictures over on the Flickr page, but they haven't ended up here on the blog yet. So here are some recent dessert pictures rolled into one post.

Mocha Mamas with Coffee and Kahlua Icing

From "Vegan Cookies Invade Your Cookie Jar" -- seconds after this picture was taken, half of the rack mysteriously disappeared into another dimension and they were never heard from again. Tragic.


Brandied Pear Cake with Chocolate Chips

The next two are from "The Boozy Baker" by Lucy Baker -- the recipe originally called for white chocolate chips (which none of us are big fans of), but it's a really interesting combo of pears & chocolate that works surprisingly well.


Plum Biercake

Another winner. Don't forget to check if your favorite beer is vegan at barnivore.com.


Apple Spice Cake

The last one is an Apple Spice Cake adapted from Martha Stewart. It was perhaps the quintessential cake to wash down with a big glass of apple cider.

*adapted in most cases using flax seeds as the replacer for eggs, soy/rice milk, etc.

Tags: cookies, tart, cake, dessert, plums, apples, coffee, pears, chocolate, vegan, food, dinner, tofu666

Shiitake Mushroom Stock

Shiitake Mushroom Stock

We've always felt bad throwing out the woody stems from shiitake mushrooms -- especially when a good deal of the weight (and therefore cost) is considered waste. So in an effort to extract as much value as possible, we started making stock from the stems.

Now that we've made it a few times, I wanted to show you what the (very easy) process looks like.

The first step is to start collecting the stems everytime you trim shiitake for use in other dishes. When you get roughly a cup, it's time to make the broth.

Over med-high heat, add a tsp of canola oil to the pressure cooker, a bay leaf, 4-5 whole peppercorns and the shiitake stems. Cook for 2-3 minutes turning the stems occasionally.



Once you can start to smell the shiitake, add eight cups of water, add the lid to the pressure cooker and bring to 15psi (depending on your make, model and size). Cook for 40 minutes. Remove from the heat and let cool to release the pressure.




Strain and store in the fridge for later use.



We've been using it as a base for ramen (like this one from September) with the addition of tamari and kombu, but that's only a (delicious) starting point.

Tags: shiitake, mushrooms, pressure cooker, broth, stock, soup, ramen, vegan, food, dinner, tofu666

Roasted Kabocha Squash and Cannellini Bean Soup with Fennel Broth

Dinner 11/11

Roasted Kabocha Squash and Cannellini Bean Soup with Fennel Broth

We started by pressure cooking the stems and fronds from a medium sized fennel bulb in eight cups of water for 40 minutes at 15psi. The result was a clear, clean and very aromatic broth. Strain, season and keep very warm.

The kabocha squash was cut in medium dice, tossed with olive oil, salt and pepper and roasted at 450F for 20-25 minutes. We love kabocha for two reasons -- one, it tastes great, and two -- it cooks in 25 minutes! ;)

The rest of the soup was a base of minced shallot, garlic and salt and pepper. It was rounded out with a can of drained cannellini beans. Then the hot roasted squash was added to the mix and given a quick stir to combine. Check for seasoning.

Place the beans and squash mixture in a bowl, and ladle the hot broth over the top.*

Garnish with some parsley and serve very warm.



* you could combine the squash, beans and broth and cook them all together for a few minutes, but the you'll lose the roasted aspect of the squash. As long as the broth is sufficiently seasoned, it will come together quickly in the bowl.

Tags: kabocha, squash, parsley, cannellini beans, shallot, soup, vegan, food, dinner, tofu666

Polenta with Apple-Smoked Tofu, Arugula and Chanterelle Mushrooms

Dinner 11/01

Polenta with Apple-Smoked Tofu, Arugula and Chanterelle Mushrooms

The polenta started with 1 cup of fine cornmeal whisked into 4 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 2 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 Smoked Cheddar 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.

The tofu was smoked with apple wood for 25 minutes, then pan-fried until golden brown (about 4-5 minutes per-side) and splashed with 1 tbs. of tamari at the end of cooking.

Tags: polenta, arugula, chanterelle mushrooms, tofu, vegan, food, dinner, tofu666

Shiitake Mushroom Pizza, Alder-Smoked Potato and Chanterelle Pizza, Italian Seitan Sausage Pizza

Dinner 10/30

Shiitake Mushroom Pizza

Alder-Smoked Potato and Chanterelle Pizza

Italian Seitan Sausage Pizza

Let's see... four people and three pizzas. Yeah, that seems about right. ;)



Shiitake Mushrooms, tomato sauce & Daiya cheddar...



...seitan sausages, tomato sauce & Daiya cheddar...



...and finally chanterelle, alder-smoked potato and Daiya mozzarella.

It was surprise to find chanterelles, but they were lovely. The Yukon Gold potatoes were sliced thinly on a benriner/mandoline, tossed with olive oil, salt and pepper, then alder-smoked for 35 minutes. We like alder wood for the potatoes because it's a milder flavor and it doesn't overwhelm them.

Tags: pizza, daiya, chanterelle, shiitake, potato, smoker box, vegan, food, dinner, tofu666

Grilled Hickory-Smoked Tofu, Farro, Spinach and Sunchokes, Roasted Cauliflower

Dinner 10/25

Grilled Hickory-Smoked Tofu

Farro, Spinach and Sunchokes

Roasted Cauliflower

The tofu was hickory-smoked for 25 minutes, then marinated: 2 tbs. olive oil, 2 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste. While the tofu was grilling, it was basted with the remaining marinade. For a nice crosshatch pattern, start the tofu at a 45° angle to the grill grates and turn about 90° after 3-4 minutes, flip and repeat.

The farro (1 cup) was rinsed, and cooked in 2 cups of boiling (salted) water for 20-25 minutes, drained and added to a saute pan with the wilted spinach. The sunchokes (a.k.a. Jerusalem artichokes), were peeled, cut in 1/4" slices and boiled (in salted water) for 10 minutes, until just cooked through. They were added to the farro and spinach mixture along with salt and pepper to taste.

The cauliflower was tossed with olive oil, salt and pepper and roasted at 450F for 15 minutes, tossed once about halfway through.

When it's all combined, the farro, spinach and sunchokes absorb the juices from the grilled tofu and the cauliflower adds a nice textural component to the proceedings.

Tags: cauliflower, farro, spinach, jerusalem artichokes, sunchokes, tofu, vegan, food, dinner, tofu666

Apple-Smoked Tofu stuffed with Collard Greens and Apples, Apple Cider, Maple Syrup and Calvados Glaze, Roasted Potato and Parsnips, Braised Leeks

Dinner 10/21

Apple-Smoked Tofu stuffed with Collard Greens and Apples

Apple Cider, Maple Syrup and Calvados Glaze

Roasted Potato and Parsnips

Braised Leeks

Why yes, it is apple season ;)

Apple-Smoked Tofu stuffed with Collard Greens and Apples, coated with a Apple Cider, Maple Syrup and Calvados Glaze

Pre-heat the oven to 350F.

Tofu

1 block of extra-firm tofu
smoker box with apple wood chips

1 tbs. olive oil
1 tbs. tamari

Cut the tofu into six cutlets (not eight). Lay a piece of tofu flat on the cutting board, and carefully make a slit in one side, about 1/4" from the edges to make a pocket.

Add the apple wood chips to the smoker box and process the tofu for 25 minutes.

Remove the tofu from the smoker box and set aside to cool slightly.

In a large saute pan on medium-high heat, add the olive oil. When it begins to shimmer, add the tofu cutlets and saute until golden brown on both sides, 4-5 minutes per side. At the end of cooking, add the tamari to coat both sides of the tofu.

Remove from pan and let the tofu cool slightly while you make the stuffing and glaze.


Apple Cider, Maple Syrup and Calvados Glaze

1 cup Apple Cider
1 tbs. Maple Syrup
1 tbs. Calvados
black pepper

Combine the first three ingredients in a small saute pan on high heat, reduce to about a 1/4 cup, add fresh ground black pepper, keep warm until service.

Collard Greens and Apples

1 tbs. olive oil
1 batch of collard greens, washed, de-veined, cut in chiffonade
1 apple, peeled, diced 1/4"
1 tbs. tamari
pepper to taste

In a large saute pan on medium heat, add the olive oil. When the oil starts to shimmer, add the collard greens and immediately turn to coat with tongs. Reduce heat to medium-low and place a lid on the saute pan and let cook for 3-4 minutes. Remove the lid, add the diced apple, and stir to combine. Place the lid back on the saute pan and cook for another 3-4 minutes. Remove the lid, add the tamari and pepper to taste and stir to combine. Leave the lid off and cook for another 1-2 minutes or until most of the liquid has evaporated. Let cool slightly.

Assembly

Stuff as much of the collard greens and apple mixture in the pocket of the tofu as you can. Place the tofu on a sheet pan and roast in the oven for 10 minutes at 350F.

Use any of the leftover collard greens and apple mixture as a base for the tofu.

Remove the tofu from the oven and place each piece in the warm glaze to coat both sides. Add the tofu to the plate (with the Roasted Potato & Parsnips and Braised Leeks) and pour any remaining glaze over the top.

Tags: collard greens, tofu, parsnips, potatoes, apple, maple syrup, leeks, vegan, food, dinner, tofu666

Elvis Fried Tofu, Mushroom Gravy, Mashed Potatoes, Roasted Broccoli

Dinner 10/11

Elvis Fried Tofu

Mushroom Gravy

Mashed Potatoes

Roasted Broccoli

Here's a slightly update version of our previous recipe.

Elvis Fried Tofu
(makes 16 pieces)

1 block of firm tofu
smoker box with hickory chips (optional)
1 1/2 tbs. tamari

Cut the tofu into eight rectangular cutlets, then cut each cutlet diagonally into long triangles.

Smoke the tofu with hickory chips for 25 minutes.

Remove from the smoker box, place the tofu on a flat plate and add the tamari, turn to coat both sides, let marinate for 5 minutes.

3/4 cup of AP flour
1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper

Oil (for frying)

Add the flour, paprika, salt and pepper in a medium-sized brown paper bag and shake to mix.

Add half of the marinated tofu cutlets and shake until well coated. Remove from bag and knock off excess flour. Repeat with the second batch.

Using two cast-iron skillets add about 1/8" of oil over high heat (If you're using just one cast-iron skillet, divide the tofu into two batches and fry separately). When oil has come to temp, add the coated tofu pieces gently into the oil and fry until well browned on both sides (about 3-4 minutes per side). Drain on a rack (or the brown paper bag).

The gravy uses shiitake mushrooms cooked down, then make a simple roux (1 tbs. soy margarine, 1 tbs. flour) and cook them together until the roux turns light brown. Then you whisk in 1 cup of veg stock, 1 tbs. tamari and fresh cracked black pepper.

The broccoli is tossed with a little olive oil, salt and pepper and roasted at 450F for 15 minutes, turning once halfway through cooking.

Savory Mini-Cheesecakes with Mixed Greens, Roasted Beets and Mushrooms

Dinner 10/03

Savory Mini-Cheesecakes with Mixed Greens, Roasted Beets and Mushrooms

We made the Savory Mini-Cheesecakes again -- a riff on a Jacques Pepin recipe from the "More Fast Food My Way" show, subbing soft tofu for the eggs, soy sour cream, Earth Balance, a pinch of nooch, microplaned Sheese smoked cheddar and added a tsp of baking powder to puff up the souffle.

They were served on a bed of mixed greens with roasted beets (tops trimmed, wrapped in foil with a splash of olive oil, baked for 45 minutes at 450F) and topped with sliced mushrooms (olive oil, pepper, tamari) deglazed with sherry.

Tags: mushrooms, beets, greens, sheese, tofu, salad, jacques pepin, vegan, food, dinner, tofu666

Spring Rolls, Ramen

Dinner 9/19

Spring Rolls

Ramen

The trickiest thing about the spring rolls isn't the ingredients (shredded napa cabbage, carrots, shiso leaves, bean threads, shallots, garlic, ginger, tamari), how to seal them (1:1 ratio of cornstarch to water, brush the edges & roll tightly) or even the deep-frying (375F for 2-3 minutes). It's where to find wrappers that don't have animal products in them.



We haven't yet found them in regular grocery stores -- all the wrappers have egg, milk or whey in the ingredient list. The only place we've found them is at our local Asian grocery store. Even then, you still have to (repeat the vegan mantra): read the ingredient list.



The ramen used shiitake mushroom broth as the base. To make that, save the woody stems when you trim shiitake mushrooms until you have about a cup, then pressure cook the stems with eight cups of water for 45 minutes (at 15psi). The result is wonderfully aromatic broth that adds an umami depth to the soup.

Tags: shiitake, ramen, soup, spring rolls, napa cabbage, carrots, bean threads, shiso, noodles, vegan, food, dinner, tofu666

Pasta Genovese

Dinner 9/18

Pasta Genovese

A riff on a Jamie Oliver recipe, with blue & yellow potatoes, pasta and green beans coated with pesto. You start with a big pot of boiling water and 15 minutes on the clock -- drop the potatoes in, followed by the pasta with 10 minutes left, and finally the green beans with six minutes to go.



At the end, everything is drained, dumped back into the pot and tossed with your favorite pesto recipe. Easy Peasy Lemon Squeezy. ;)

Tags: potatoes, pasta, green beans, basil, pesto, vegan, food, dinner, tofu666

Panade

Dinner 9/16

Panade

Panade is one of those tricky photographic subjects -- it always seems to be a question of framing it somehow so it doesn't look like a blob of bread pudding with Daiya oozing everywhere -- Not that it stops us from making the dish every so often ;)

Tags: panade, daiya, vegan, food, dinner, tofu666

Tapenade, Braised Leeks, Lobster Mushrooms, Banana Peppers, Baguette

Dinner 9/11

Tapenade

Braised Leeks

Lobster Mushrooms

Banana Peppers

Baguette

A little bit of this, a little bit of that, all on a baguette...

The peppers have become our favorite appetizer this year, split in half, seeded, pan-fried in olive oil, splashed with lemon juice and sprinkled with salt at the end -- they all pair very well with a nice glass of sparkling cava from Spain.

Tags: tapenade, leeks, lobster mushrooms, banana peppers, baguette, vegan, food, dinner, tofu666

Cherry Tomato, Basil and Asparagus Fettuccine

Dinner 9/10

Cherry Tomato, Basil and Asparagus Fettuccine

Otherwise known as: Farmers Market in a bowl with a white wine, Earth Balance & nutritional yeast sauce.

Tags: asparagus, basil, cherry tomatoes, pasta, fettuccine, vegan, food, dinner, tofu666

Seitan, Lentil and Grilled Asparagus Crepes, Kabocha Squash

Dinner 9/08

Seitan, Lentil and Grilled Asparagus Crepes

Kabocha Squash

This is another house-favorite meal -- crepes filled with cubed seitan, pressure cooked lentils, onions, carrot, garlic, herbes de provence and grilled asparagus. The stew was then loaded into the crepes from "Vegan with a Vengeance" (which uses basan/chickpea flour).

The squash was peeled, cubed and tossed with olive oil, salt, pepper and smoked paprika and roasted at 450F for roughly 15 minutes -- tossing about halfway through cooking. The final time depends on how big you cubed the squash -- these were roughly 3/4".

Tags: kabocha, squash, asparagus, seitan, lentils, crepes, pressure cooker, vegan, food, dinner, tofu666

Eggplant Parmesan

Dinner 9/07

Eggplant Parmesan

It's good to check in with the original recipe every once in a while. ;)

Eggplant Parmesan

1 globe eggplant, peeled

pan 1:

1/2 cup all-purpose flour
1 tsp. smoked paprika (optional)
salt & pepper

pan 2

1 tbs. cornstarch
2 tbs. water

pan 3

1 cup of breadcrumbs
1 tbs. nutritional yeast
salt and pepper

Canola (or peanut) oil for frying

Using a thermometer, heat about 2" of oil in a large pan, pot or wok to 375F. This helps keep the oil temperature from fluctuating too much.

Trim the top and bottoms of the eggplant, peel the flesh off and slice into roughly 3/8" thick rounds.*

Prepare the three (pie) pans for dredging the eggplant. In the first pan, add the salt & pepper to the flour and mix together well. In the second pan whisk together the cornstarch and water to make a slurry. In the third pan add the nutritional yeast and salt & pepper to the bread crumbs and mix to combine.

For assembly, take a piece of eggplant and roll it around in the seasoned flour, making sure to coat the sides as well. Next, dip the eggplant in the cornstarch slurry, again making sure to coat the entire piece. Finally, add it to the seasoned breadcrumbs, pressing gently to adhere the breadcrumbs. Repeat until all the eggplant is coated.

Fry the eggplant in small batches, making sure you don't crowd the pan too much -- this can make the oil drop in temp, which will take longer to cook and will make the eggplant absorb too much oil and come out soggy.

Drain the eggplant on a wire rack or paper towels, or both. Top with (Daiya) soy cheese and serve over pasta with your favorite tomato sauce.

* I know, but 1/4" is too thin and 1/2" is too thick ;)

Lobster Mushroom Bisque, Grilled Wild Asparagus and Yellow Squash with Cherry Tomatoes

Dinner 8/29

Lobster Mushroom Bisque

Grilled Wild Asparagus and Yellow Squash with Cherry Tomatoes

We utilized our Farmers' Market veggies tonight -- by grilling the wild asparagus and cherry tomatoes, augmented with a yellow squash from our garden. We were surprised to find the lovely Lobster Mushrooms at our local grocery store -- unmarked and sort of hidden in the corner - so we bought them all at a very good price.



The soup is a riff on a traditional New Orleans bisque -- starting with a darker roux (earth balance/ap flour) base. It utilizes the lobster mushrooms by adding and pureeing about half of the cooked mushrooms into the base with cream (about a 1:1 ratio of soy milk/soft tofu). The rest of the mushrooms were used as garnish.

The results were outstanding: a hearty soup with a smooth, velvety texture, and a real depth of mushroom (umami) flavor.

Tags: lobster mushrooms, bisque, wild asparagus, yellow squash, cherry tomatoes, soup, vegan, food, dinner, tofu666

BBQ Tofu Pizza

Dinner 8/25

All good things come to end, and today was the end of our daughter's summer vacation. To ease the sting, we combined two of her favorite meals: BBQ tofu and pizza topped with Daiya Cheddar.

BBQ Sauce (version 2)

1 tbs. vegetable oil
1 large onion, diced
4 cloves garlic, minced

1/2 tsp. garlic salt
1/2 tsp. black pepper
1 tbs. Dijon mustard
1 tbs. ketchup
2 tsp. smoked paprika

1 cup fire-roasted whole tomatoes
1/2 cup bourbon
1/3 cup agave
1/4 cup balsamic vinegar

In a large frying pan over medium heat, heat oil and saute onion and garlic until translucent.

Add salt, pepper, smoked paprika, mustard, ketchup and simmer for 5 minutes.

Add tomatoes (we like to crush them with a potato masher) and the remaining ingredients. Bring it to a boil, then reduce the heat and simmer on low for 25-30 minutes until starting to thicken.

Remove from heat and add to the vita-mix (or blender) and puree until smooth. Use immediately, or store in refrigerator.

Tags: bbq, barbecue, recipe, tofu, pizza, vegan, food, dinner, tofu666

Grilled Tofu, Wilted Arugula, Panzanella

Dinner 8/21

Grilled Tofu

Wilted Arugula

Panzanella

It's been a very busy summer -- and another busy weekend -- so, a quick meal tonight.

The arugula (olive oil, garlic, pepper, tamari) acted as the base for the grilled tofu. We used our standard marinade for the tofu, turning every 3-4 minutes to get the nice grill marks.

The crutons were toasted in the cast-iron pan (earth balance, nutritional yeast, pepper) and were tossed with the cherry tomatoes (which couldn't have been much sweeter if they had tried) and a red wine vinaigrette.

Tags: tofu, arugula, cherry tomatoes, panzanella, vegan, food, dinner, tofu666

Tomatillo Enchiladas with Alder-Smoked Tofu, Corn Soup with Nopales and Pepitos

Dinner 8/11

Tomatillo Enchiladas with Alder-Smoked Tofu

Corn Soup with Nopales and Pepitos

A long-time favorite here at wthdavea...



The corn tortillas were pan-fried in oil for 10 seconds per side and then dipped in the tomatillo sauce (roasted tomatillos, roasted jalapenos, roasted garlic, soy milk, Mexican oregano, cilantro, garlic salt & pepper, all pureed together)

They were then stuffed with the alder-smoked tofu (pan-fried, splashed with tamari, cut into strips), a little more Daiya, and diced red onions.

The enchiladas were put into a baking dish (single layered) and topped with the remaining tomatillo sauce and Daiya. It was baked in a 400F oven for 20 minutes.



The enchiladas were served along with a corn & potato soup (corn, potatoes, mushroom broth, soy cream, Mexican oregano, salt & pepper), topped with nopales (grilled cactus) and pepitos (roasted pumpkin seeds).

Tags: tomatillo, daiya, nopales, pepitos, tofu, corn, vegan, food, dinner, tofu666

Alder-Smoked Potato and Chanterelle Pizza topped with Himalayan Salt

Dinner 8/06

Alder-Smoked Potato and Chanterelle Pizza topped with Himalayan Salt

We've been making a lot of pizzas this summer -- at least once a week, sometimes twice a week. We keep tweaking the dough recipe, rise time, and time spent in the refrigerator. At a certain point you start to play with the toppings, like this version...

Start by cutting the yukon gold potatoes thinly on the benriner, and tossing them with olive oil, salt and pepper. Then lay them in the smoker box (add some aluminum foil to the rack to keep them from slipping through) and process for 30-35 minutes. They should be cooked through -- but try not to eat them all before they go on the pizza.

The (local) chanterelles were trimmed and scrubbed with a soft toothbrush to remove any hidden grit -- there is nothing more disappointing than biting into a gritty piece of mushroom -- and were pan-fried with olive oil, Earth Balance, black pepper and a splash of tamari at the end of cooking to add even more umami.

Add the potatoes -- overlapping each other slightly -- on top of the dough and add the cooked chanterelles and some minced rosemary.




Then sprinkle your favorite soy cheese on top (this was Daiya Mozzarella) and bake on the pizza stone, 500F for 7 minutes, turn 180°, +3 more minutes.




To gild the lily, we grated some Himalayan Salt on top.

Tags: pizza, smoker box, potatoes, chanterelles, daiya, rosemary, himalayan salt, vegan, food, dinner, tofu666

Squash Blossoms, Teddy Salad

Dinner 8/05

Squash Blossoms

Teddy Salad*

Ah, summer... walk down to the garden, grab a couple of ripe things and you've got dinner.

As usual, we stuffed them with a mixture of shallots, soy cream cheese and smoked paprika and dipped them in our Fritto Misto batter.

* Salad as in...? Lettuces, cucumber, radishes. Yeah, yeah, yeah.

Tags: squash blossoms, smoked paprika, shallots, mr. neutron, vegan, food, dinner, tofu666

"Oh, Columbus, I Never Should Have Let You Go..."

Dinner 8/04

It's vacation week, so we made the 2 hour trip down I-71 to visit my sister and brother-in-law in Columbus.

After the drive, we started with lunch at Udipi Cafe -- we've gone to the one in Parma Hts., and this was also an excellent South Indian buffet -- the kids really liked the dosas.

A trip to Columbus also means we have to make the pilgrimage to Pattycake Bakery for a post-thunderstorm* snack (sadly, no pictures of the whoopie pies & gigantic chocolate brownie), a trip to North Market for some produce to take home and we finished the day with dinner at Dragonfly Neo-V Cuisine.

Thanks to my sister for taking pictures with her iPhone.

We started with the pizza and its delicious mix of tomato and roasted red bell pepper sauce, topped with cherry tomatoes & olives -- nice crust too...



Next up is the Crusted Portobello Mushroom & Ratatouille stack with Mashed Potatoes.



Finally, the Lemony Risotto with Grilled Tofu.

Thanks also to the staff & chef for the gazpacho amuse and chocolate-coated strawberries.


* Dear people of Columbus: When the power is out all over High St., please treat the lack of working signals at intersections as four-way stops. Thank you.

Tags: dragonfly neo-v, pattycake bakery, udipi cafe, portobello, risotto, ratatouille, gazpacho, strawberries, pizza, columbus, vegan, food, dinner, tofu666