Blackened Tofu on a bed of Braised Spinach and Sesame Seeds with a Mustard Cream Sauce
Okra and Tomato Stew on Jasmine Rice
After making gumbo and jambalaya last week, it was time for something different... it's amazing how much we love okra -- being northerners and all ;)
Gazpacho Shooter
Pozole Stew
(onion, garlic, hominy, seitan, ancho chile, veg stock, cumin, mexican oregano, salt and pepper)
Arroz Verde
(Poblano Rice)
Roasted Vegetables in Banana Leaf
(carrot, turnip, parsnip, tomato, onion, butternut squash, orange juice, lime juice, achiote paste, salt, pepper and habenero pepper wrapped in banana leaf, baked for 2 hours @ 350F)
Tonight menu is a practice run-through with pairing of Stuart Cellars wines for an upcoming tasting on March 15 @ Riverside Wine and Imports. Winemaker Marshall Stuart makes very elegant (and unfiltered) reds that match well with the subtle heat of the rice and stew. Should be a great evening...
The roasted vegetables in banana leaf will be a really great visual centerpiece of the tasting -- tonight we just made a tiny batch in a pie tin, but it looks and smells fantastic when you split open the banana leaves and the aroma fills the room...
Gateau de Tofu aux Pommes de Terre et aux Artichauts *
(Tofu, Potato and Artichoke Cake)
Pasta e Fagoli
(onion, garlic, celery, carrot, stellette pasta, appaloosa beans, veg stock, parsley)
Adapted from Paula Wolfert's "The Cooking of South-West France" -- a potato cake encases a lovely stew of artichokes, eggplant and tofu... all cooked in a cast iron skillet, and finished in the oven.
Focaccia Pizza #1
(focaccia bread, soy cheese, tomato)
Focaccia Pizza #2
(focaccia bread, roasted garlic, rosemary, portobello mushrooms, onions, sea salt and green olives)
Two focaccia enter... no pizza leaves uneaten ;)
Liz made the dough earlier in the day, and the kids picked out what they wanted on their pizza, and we picked ours. mmmmmm... roasted garlic.
Green Tea Cupcakes
testing complete on number six... going for sort of a "cherry blossom festival" type of print...
Jambalaya
(onion, garlic, cayenne, cloves, bay leaf, basmati rice, veg stock, tamari, pepper, stir-fried tofu, soyrizo)
Gumbo Z'Vegan
(onion, garlic, celery, red bell pepper, red beans, parsely, collard greens, file powder, tamari, veg stock, smoked paprika, black pepper)
Mardi Gras comes early with our take on gumbo and jambalaya. The gumbo is based on the traditional Gumbo Z'Herbes with the heretical addition of red beans... ;)
The jambalaya is one that we made for a tasting two years ago -- the tofu and soyrizo replacing the ham/pork sausage combo -- this is probably my favorite rice dish.
Meatloaf
(recipe here from Juliano's "Raw" p.138)
Potato and Spinach Latkes
(diced spinach, shredded red potato, rejuvelac, pureed macadamia nuts, pine nuts, flax seed powder, salt, pepper, paprika -- formed into latkes and dehydrated for 10 hours at 115F)
Raw Bistro Salad
(romaine lettuce, red bell pepper, scallion, cilantro. dressing: soaked cashews, vinegar, lemon, nama shoyu, garlic, onion, olive oil, salt, pepper)
Watermelon and Tomato Gazpacho
(from Sarma, recipe here)
Dessert
Lemon Pudding
(soaked/ground cashews, lemons, diced dates, raw agave, vanilla)
yeah, we found a watermelon in February ;)
The latkes were nice -- the paprika really elevated it to match with the meatloaf, which contained the hottest jalapeno ever recorded. I walked by the cutting board not knowing and started one of those chile pepper coughing fits -- and Liz's left hand felt burned all day. But out of pain, comes good food ;)
Mashed Potato and Roasted Garlic Piergoi
Cabbage, Onion and Dill Pierogi
Braised Red Cabbage
(red cabbage, caraway seeds, salt, pepper, beer vinegar*, veg stock)
Mushroom and Barley Soup
(barley, carrot, celery, onion, crimini mushrooms, veg stock, tamari, pepper)
Comfort Food week continues with another round of pierogi -- this time, a mashed potato and roasted garlic batch in addition to cabbage, onion and dill.
* this is interesting stuff -- vinegar made with beer. It matches wonderfully with the red cabbage...
Shepherd's Pie
(seitan, onion, carrots, celery, peas, veg stock/roux gravy, topped with mashed potatoes and roasted garlic)
Steamed Broccoli
These are wonderful things to have sitting in the refrigerator when you come home tired and hungry ;)
Mexican Hot Chocolate Cupcakes
Cupcake numero cinco in a series of tests for Isa and Terry's cupcake book...
going in
coming out
the cut-away
the unwrapped (you can see how nice the cake turned out inside)
yes, I made the Aztec Sun stencil because I apparently have way too much time on my hands... ;)
the single
the duo
the group
Bottom Line: Spicy, yet the chocolate is still the star.
Papusas
(dough: masa harina, cumin, black pepper, salt, water. stuffing: soyrizo, onions, garlic, soy cheese, cilantro)
Nachos with Roasted Garlic
Dessert
Mexican Hot Chocolate Cupcakes
short and to the point: muy caliente! ;)
Pierogi
(stuffed with cabbage, onion, and dill)
Borscht
(beets, apple cider vinegar, flour, veg stock, dill, soy sour cream)
The borscht has an otherwordly glow about it that's kind of frightening ;)
Mapo Doufu
(a.k.a. MaPo Tofu: tvp, tofu, red pepper flakes, rooster sauce, garlic, ginger, sesame oil, tamari)
Seared/Steamed Snow Peas
Jasmine Rice
Grilled Eggplants
(sesame oil, tamari, scallions, pepper)
Spicy Ramen Noodle Soup
(even .79 noodles can look good in a nice bowl)
Liz wanted spicy food, so we made the Szechuan classic Mapo Doufu (recipe from our favorite Szechuan cookbook author Mrs. Chiang). We subbed out TVP in place of the pork, but otherwise it's vegan...
The soup is one that our son picked out a while ago -- for a 12-year-old, he likes really spicy food, but even he finds this one too spicy -- but not for us ;)
Panade
(from Judy Rodgers "Zuni Cafe" cookbook)
Potato/Tomato Soup with Sage
Endive Salad with Mustard Vinaigrette
Braised Brussel Sprouts
Comfort Food -- take 27 ;)
Raw Beet Ravioli Stuffed with Pine Nut Parmesan
(thinly sliced beets marinated in olive oil, stuffed with dehydrated pine nut parmesan and basil)
Cucumber Salad Rolls
(cucumber marinated with olive oil, apple cider vinegar, braggs liquid aminos, pepper and fresh crushed fennel seeds. stuffed with shredded carrot, napa cabbage, red bell pepper, basil and dehydrated cherry tomato, decorated with pine nut parmesan flakes)
Zucchini Noodles and Vegetables topped with Romesco Sauce
(spiralized zucchini noodles, carrots, red bell pepper topped with a sauce of pureed soaked sun-dried tomato, soaked cashew, orange zest, orange juice, red miso, garlic, salt and pepper)
the cucumber rolls and beet ravioli are variations of recipes from Charlie/Roxanne's book, mixed with the pine nut parmesan from Sarma's book, the romesco sauce is also from Sarma's book...
Seitan Bourguignon
(brasied: seitan, onion, garlic, carrot, herbes de provence, unfiltered/unfined red wine, veg stock, flour, salt and pepper)
Yukon and Red Potatoes
(boiled: salt, pepper, soy margarine)
Artichoke
(steamed: w/ lemon and soy margarine)
Bistro Salad
(romaine, shallot, apple cider vinegar, mustard, olive oil)
Strawberries Dipped in Chocolate
Comfort food always plays well on Valentine's Day -- stew, potatoes and artichokes fit the bill. And yes, the strawberries do look like a Busby Berekely movie ;)
PS: kunsjoi, the artichoke shot is just for you...
Hazelnut Mini-Cupcakes
Pasta e Fagoli
(pasta, canellini beans, tomatoes, veg stock, salt, pepper, parsley, sage, rosemary and thyme)*
Red Potatoes Stuffed with Tofu Salad
(exactly like the ones found here)
Lemons stuffed with Orzo Salad
(orzo, green olives, parsley, red bell pepper, olive oil, lemon juice, salt and pepper)
Porcini Stew
(seitan, porcini mushrooms, onion, garlic, carrot, unfiltered/unfined red wine, veg stock, rosemary, salt and pepper)
Tonight was a catering gig for our friends at Riverside Wine and Imports, this time for a series of Italian wines... unfortunately, before I could get good pictures of the food, the hungry masses descended upon the buffet line and I couldn't get a clear shot, except for the mini-cupcakes, so that'll have to do for now...
We like to think of these tastings as sort of our vegan outreach program ;)
* just seeing if you were paying attention ;)
Roasted Potatoes
Homemade Ciabatta
We spent the day working on food for a catering gig Monday night (there will be plenty of shots from that tomorrow). We just sort of nibbled on stuff as we worked, so no pix of the food tonight -- just a shot of the Black Squirrel who likes to sit outside the kitchen and eat the peanuts we put on the deck...
Roasted Garlic Soup
(roasted garlic, onion, sugar, bread, veg stock, salt, pepper)
Loubeh
(slow cooked green beans, tomato and garlic)
Pita Bread
Bistro Salad
can't get enough of the roasted garlic...
Tofu Piccata
(variation on the recipe from the Candle Cafe cookbook)
Grilled Asparagus
(marinated with tamari, olive oil, pepper, then grilled)
Potato and Tomato Soup with Sage
(potato, onion, garlic, sage, salt, pepper, olive oil, tomato, water)
Homemade Ciabatta
a lot of "uh huh, oh yeah"...
Eggplant Parmesan over Capellini Pasta
Steamed Broccoli
Spinach Salad
(dried cherries, cherry tomato, fig vinaigrette)
Simple and tasty...
Sun Burgers
(from Renee Underkoffler's "Living Cuisine" -- good use for leftover carrot pulp)
Greek Salad
(from Charlie/Roxanne -- green beans, kalamata olives, romaine lettuce, apple cider viniagrette, tomato, "feta" cheese)
Dessert
Mango Blueberry Tart
(from Candle Cafe cookbook, by the way of Renee Underkoffler)
Liz had the day off so she made the burgers and the feta this morning -- man, that "feta" in the Greek Salad is addictive... She also knocked out the fabulous mango blueberry tart at lunch. To be honest, other than shaping the burgers for the dehydrator (ring mold alert), I didn't have much to do... and sometimes that's a good thing ;)
Tofu In Garlic Sauce *
White Bean Stew
(onion, garlic, soyrizo, cannellini beans, smoked paprika, salt, pepper)
Roasted Garlic w/ Ciabatta
Tofu In Garlic Sauce
1 block extra firm tofu (cut into 8 cutlets)
2-3 Tbs tamari / light soy sauce
flour (for dredging)
2 Tbs smoked paprika
salt and pepper to taste
1/4 cup olive oil
red pepper flakes to taste
1 bay leaf
lemon, cut in half
1 head roasted garlic *
2 Tbs. chopped oregano
2 Tbs. sherry (optional)
1 cup veg broth
Cut the tofu into 8 cutlet sized pieces, dry with a paper towel. Then place them on a plate and pour the tamari over the cutlets and season with pepper. Let marinate for 5 minutes.
Place flour in a shallow dish, season with salt, pepper and smoked paprika. Dredge the tofu pieces, shaking off the excess.
Heat oil in a skillet and brown the tofu on both sides. Remove and set aside. Add the red pepper flake, bay leaf, lemons, roasted garlic, oregano, sherry (if using) and veg broth to the pan. Reduce for 2-3 minutes over med-high heat.
Method One: put the tofu back in the pan, cover and simmer for 15 minutes or braise in a 375F over for 20 minutes. This method coats the tofu completely with the sauce, but make the tofu softer.
Method Two: leave the tofu out, and simmer the sauce further for 15 minutes and pour over tofu when plating. This leaves the tofu firmer, but the sauce is less thick and doesn't infuse the tofu with as much flavor.
* cut the tip (not the root end) off the garlic bulb, sprinkle with salt, pepper and olive oil, wrap loosely in foil and bake at 350F for 35-40 minutes...
Roasted Kabocha Squash Glazed with Maple Syrup
(roasted with canola oil, salt and pepper at 450F for about 12 minutes a side, brushed with maple syrup for another 3 minutes)
Wilted Kale with Onions and Garlic
Pan-Fried Tofu with Portobello Mushrooms over Mashed Potatoes
(tofu and mushrooms pan-fried, splashed with tamari at the end. The pan then deglazed with veg stock, reduced almost they way down, then "monter au beurre" -- w /soy margerine -- to finish the sauce.)
This was one of those "plays well with others" kind of meal, all the food in harmony on the plate ;)
French Fries
(fresh cut potatoes, blanched in oil for 6-8 minutes at 280F, drained on paper towels. Let them rest for 15 minutes, put them back into 375F oil for 3 minutes until golden, drain, salt, inhale)
"Buffalo" Tofu
(extra firm tofu marinated with tamari and pepper, deep fried at 375F for 4-5 minutes, drained, put into a wok with one chopped chipotle, one chopped onion, four cloves of chopped garlic, two diced tomatoes, pepper, 1 tbs. tamari and 1/2 cup of BBQ sauce, served with celery and a vegenaise/garlic dipping sauce)
While we watched the game (*yawn*), we kept switching over to watch the end of "Napoleon Dynamite" ;)
Peanut Butter Cupcakes
the batter...
...going in
and coming out
cut-away (w/frosting)
the "too much time on my hands" group shot
close-up
then later, much much later, in the name of testing the cupcakes with all types of beverages to find what works best...
...led to the soft focus "Bob Guccione" shot ;)
(again, sorry we can't give the recipe out... we're testing recipes for an upcoming cookbook)
Refried Rice w/ Scallions
(jasmine rice, tamari, toasted seame oil, scallions)
Snow Peas w/ Oyster Mushrooms
Stir-Fry
(tofu, carrot, red bell pepper, garlic, ginger, tamari)
Steamed/Seared Bok Choy
After last night's brown food plate, we decided to go with more colorful selections tonight ;)
Dinner 2/24
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