Celeriac and Green Apple Soup (from "Raw Food Real World")
We had some serious fun making the terrine in the afternoon, mixing and matching with some ingredients, including some raw corn that we froze in August -- we could have snacked on that all afternoon, it was still that sweet. We ended up using it in the salad as well...
Here's the blow-by-blow descriptions and pix of the terrine. Click on the pictures for bigger versions)
step 1: cover the mold with plastic wrap with a couple of inches overhanging.
step 2: cover the mold with the marinated yellow beets, trying to come up over the top as much as possible.
step 3: cover the bottom of the terrine with a double layer of dehydrated and marinated mushrooms.
step 4: next, a thin layer of cashew cheese that covers the mushrooms completely.
step 5: put down a layer of spinach (or this case mache) over the cashew cheese layer.
step 6: add the dehydrated corn and onion mixture on top of the mache layer.
step 7: layer with the marinated yellow beets to seal the bottom layers. Repeat steps 3-7 until you fill the entire terrine.
step 8: tightly and completely wrap in plastic wrap.
step 9: after being refrigerated for three hours, unmold and it's ready for the electric knife...
step 10: leave the plastic on when cutting it -- it helps hold it together, but remember to remove it before gently plating the terrine ;)
One of the main things I try to keep in focus when writing here is that it's not always about the recipes or the pretty pictures. After 10 years and 3000 posts(!), it really has been about the journey, the friends we've made, your feedback, and the commitment to finding new ways to cut tofu into funny shapes express vegan food.
Here's some of the more interesting things we made this year -- a mix of favorites and new favorites -- and why they made the list (in no particular order). Click on the links for more pictures, recipes and descriptions without the consent of the Commissioner of Major League Baseball.
A refinement of the Borg Cube from 2008, which also inspired Thanksgiving dinner (below) -- smoked, cored, deep-fried tofu blocks filled with braised greens. This was scary good.
We like to break out those old-school Time-Life books on Terrines and re-imagine what they could be like 40 years later. The result was elegant and tasty.
Continuing in the comfort food vein -- Farro is an underappreciated grain -- we like to pressure cook it and pair it with smoked, marinated and grilled tofu and nice glass of red wine. Perfect for when the leaves change color.
Another refugee from 2008 was a further refinement of a raw dish idea that involves frozen watermelon and a vacuum-sealer. This got some play on the internets.
Moving on to the deep-fried portion of the list, squash blossoms from our garden are only available for use in a very short window of opportunity. This is our favorite way to use them.
This dish was inspired by a set of limitations -- a small, one bite dish, Mexican ingredients, easy to prep ahead of time, easy to assemble on site. Basically a culinary thought problem that didn't involve trains living from Wichita at 3pm traveling east at 35mph. ;)
Holidays are always an important time for us as we try to strike a balance between the classics (braised carrots, Brussels Sprouts) and inspiration (hello tofu cube!).
A simple vegan blog about what we eat everyday. This blog came together because once people know we're vegan, the first question we get asked is...What The Hell Does A Vegan Eat Anyway?
1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.
2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.
Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.
3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)
4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.
5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.
Raw Food Wednesday 2/21
step 1: cover the mold with plastic wrap with a couple of inches overhanging.
step 2: cover the mold with the marinated yellow beets, trying to come up over the top as much as possible.
step 3: cover the bottom of the terrine with a double layer of dehydrated and marinated mushrooms.
step 4: next, a thin layer of cashew cheese that covers the mushrooms completely.
step 5: put down a layer of spinach (or this case mache) over the cashew cheese layer.
step 6: add the dehydrated corn and onion mixture on top of the mache layer.
step 7: layer with the marinated yellow beets to seal the bottom layers. Repeat steps 3-7 until you fill the entire terrine.
step 8: tightly and completely wrap in plastic wrap.
step 9: after being refrigerated for three hours, unmold and it's ready for the electric knife...
step 10: leave the plastic on when cutting it -- it helps hold it together, but remember to remove it before gently plating the terrine ;)
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