Saturday, October 27, 2012

Thanksgiving preview: Pierogi

Dinner 10/27


A little sneak peak for this year's festivities -- Pierogies! (with recipe)

There are two different types one filled with cabbage, the other with potato and mushroom.

Much like the Ravioli, we made, froze and vacuum-sealed about 240, so that should last a couple of days... maybe. ;)

Friday, October 26, 2012

Zucchini Fritters and Roasted Broccoli with Fusilli

Dinner 10/26

Zucchini Fritters

Roasted Broccoli


Zucchini Fritters

Makes 10-12 patties

1 1/2 cups grated zucchini (use a box grater, about 3 small zucchini)
1/4 cup nutritional yeast
1/4 cup breadcrumbs (or flour)
1 tbs. ground flax seed
1/4 cup diced onion (or shallot)
2 cloves garlic, minced
1/2 tsp. dried Italian herbs (thyme, parsley, rosemary)
1/4 cup shredded vegan cheese (optional, but holds the shape better as a binder)

Mix all ingredients in a bowl, divide into 12 pieces and form into 2"-2 1/2" diameter rounds, flatten and fry in a cast-iron pan with a thin layer of olive oil. cook a good five minutes on medium heat until browned. Flip and repeat until finished.

The fritters can be pretty delicate, so try not to flip them until they're ready.

Served on top of Fusilli topped with marinara sauce, paired with roasted broccoli (450°F / olive oil, salt & pepper / 15 minutes).

Saturday, October 20, 2012

Pumpkin Ravioli with Roasted Broccoli

Dinner 10/20

Pumpkin Ravioli

Roasted Broccoli

"...and you may ask yourself -- well, how did I get here?"

Previously on "What the hell does a vegan eat anyway?"

This volunteer Cinderella Pumpkin grew in our front year this year...

...over the summer we partook in many of the blossoms it offered by making Fritto Misto, stuffing it with a mix of vegan cream cheese, shallots, smoked paprika and nooch, dipped them in a batter and deep-fried them. Good Times, yeah.

Then we harvested the pumpkin, cut it into wedges and roasted it with a little olive oil, salt and pepper (425°F for about 1 hour).

After it roasted, we scooped out the pumpkin, put it in a chinois strainer and let the water drain. We saved the delicious pumpkin liquid. There may or may not have been some experimental bourbon cocktails invented in the wake of this discovery, sadly the knowledge was tragically lost upon imbibing said cocktails.

For dinner, the filling was as follows...

Ravioli Filling

1 tbs. olive oil
2 medium onions
2 cloves garlic
1 tbs. fresh thyme
1/2 cup nutritional yeast
1/2 tsp. smoked paprika
1/4 cup parsley
1/2 tsp. nutmeg
salt and pepper

16oz (1 block) firm tofu, crumbled
1/2 cup vegan cream cheese

4 cups of the roasted pumpkin

Saute the onions and garlic until softened, add the thyme, smoked paprika, nutritional yeast, parsley, nutmeg, salt and pepper. Stir to combine. Set aside.

In a large mixing bowl, add the tofu and vegan cream cheese and mix together -- if you have an immersion blender, now would be a good time to use it -- otherwise a potato masher works surprisingly well. Add the onion mixture as well as the roasted pumpkin. Hit it again with the immersion blender until it all comes together. Set aside and make the dough.

Ravioli Dough

2 c. Einkorn flour (or AP flour)
1 tsp. salt
1 tbs. olive oil
2 tbs. vegan cream cheese
1/4 cup water (add more if needed)

Mix the wet ingredients into the dry ingredients by hand in a large mixing bowl, until a dough starts to form. Remove from the bowl and on a clean surface that's been dusted with flour, knead on countertop for 5-10 minutes. Roll the dough into a ball, wrap it in plastic, and let rest at room temp for 15 minutes.

To assemble, we used a pasta roller attachment on our KitchenAid (as shown). You start on thickness number "1" and after each pass, change the setting until you eventually roll it to a "4" using the Einkorn flour -- if using AP flour you might get to a "5" -- although with a hand cranked roller we've gone as thin as a "6" or "7" (YMMV).

Liz used a single layer of dough, added a scant tablespoon of filling along the left hand side and then folded the dough over like a book, trimming with the pasta cutter to crimp the edges.

The majority of ravioli were placed on a floured cookie sheet and frozen for a couple of hours, then vacuum sealed for later use. Like January. ;)

The rest we made for dinner, adding them to gently boiling salted water until they float to the surface. Remove, drain and toss with melted Earth Balance, salt & pepper.

The broccoli was trimmed, tossed with olive oil, salt and pepper and roasted in a 450°F oven for 15 minutes.

So, there you are -- root to blossom cooking, Gangnam vegan style.

Banana Waffles

Brunch 10/20

Banana Waffles

Forgot to post these... Sorry.

Tweaked the recipe from Vegan Brunch added some pureed bananas that needed to be used and sliced a few for the topping (along w/maple syrup).


Friday, October 19, 2012

Fusilli with Gluten-Free Sausages and Pumpkin Cream Sauce

Dinner 10/19

Fusilli with Gluten-Free Sausages and Pumpkin Cream Sauce

Remember that Cinderella Pumpkin from earlier in the year?

Well, we finally got to work on it, roasting and pureeing for ravioli (which you'll see tomorrow).

For tonight's meal we took some of the puree and made a quick cream sauce (onion, garlic, sage, vegan sour cream, nooch, a little white wine and veg broth to thin it out and salt & pepper) and paired with some of the hickory smoked gluten-free sausages we made last week. I think one or two more tweaks on the sausages and we'll have something to share. The pasta was GF as well.

Tuesday, October 16, 2012

Apple Fritters

Dessert 10/16

Apple Fritters

We stumbled across this recipe on TV the other day and adapted with usual substitutes (Einkorn flour, 1 tbs. ground flax & 2 tbs. water for the 2 eggs & Earth Balance) and we just dusted them with powdered sugar instead of making the glaze because we wanted to eat them ASAP. ;)

Friday, October 12, 2012

Chard Frittata

Dinner 10/12

Chard Frittata

Rosemary Crackers with Mozzarella, Swiss and Boursin-style Vegan Cheese

We bought some lovely chard from our Farmers Market and decided to make the always reliable frittata from "Vegan Brunch" on a bed of arugula.

For an appetizer, we made some more recipes from "Artisan Vegan Cheese" -- so we needed some crackers to go along for the ride. Liz made these tasty rosemary crackers while I was out, so I don't know the recipe. The Mozzarella was more like a typical cashew cheese and was kind of disappointing, the Swiss elicited varying opinions on texture (a tad "flour-y") and flavor (always an acquired taste), but everyone agreed the Boursin-style was the clear winner and paired well with the crackers.

Monday, October 01, 2012

Big Bowl of Yum IV

Dinner 10/01

Roasted Fingerling Potatoes

French Lentils

Braised Leeks

Collard Greens


Gluten-Free Sausages

Previous editions of the Big Bowl of Yum I, II, III