A Brief Announcement

A Brief Announcement 10/31

Apologies, visitors from the future!

There's going to be many, many pictures posted between now and the end of 2013, but little in the way of info. Another project has taken a majority of our available time. In the meantime, enjoy the pretty pictures of vegan food!

Apple Cake

Dessert 10/26

Apple Cake


Sorry, no recipe -- but enjoy the pretty pictures...


...just out of the oven.

BBQ Portobello Stems, Artichoke Dip, Braised Leeks and Baguette

Dinner 10/25

BBQ Portobello Stems

Artichoke Dip

Braised Leeks

Baguette


Not so much "dinner" as much as "a series of tasty appetizers" -- starting with these little guys, the stems from portobello mushrooms which were smoked, split down the center, skewered and basted with BBQ sauce, and finally grilled. Liz now wants to go to the store and see if they'll give her the stems they were probably throw out anyway. ;)


Here's the rest of the meal, before the hordes descended and ate it all... Liz made the baguettes (one per person please) and the artichoke dip, I did the Braised Leeks (recipe)

Risotto with Artichokes and Pesto

Dinner 10/18

Risotto with Artichokes and Pesto


We made our usual base risotto recipe, but at a request by our daughter we added artichokes. Smart kid.

Also hiding in there is some of the pesto we made from the big batch of basil we harvested not long ago and some hickory-smoked tofu and greens.

Hickory-Smoked Tofu with Mashed Potatoes and Gravy

Dinner 10/12

Hickory-Smoked Tofu

Mashed Potatoes and Gravy


We tried something different with the tofu this time -- portioning it by cutting the square block in half (to make two big long rectangles), smoking it with hickory and then browning it on all four sides with a splash of tamari at then end of cooking for a nice crust. Then we finished it off in the oven at 350°F for to 15 minutes to cook it all the way through.


The fun part was slicing it on a bias and spreading it out to be covered by the gravy (pan-dripping, Einkorn flour, veg stock, salt and pepper).

Fermentation: Kimchi and Ginger Beer

Fermentation 10/05

Kimchi

Ginger Beer


While we've been making our own raw sauerkraut for a while, we recently picked up "Mastering Fermentation" by Mary Karlin and have been making a vegan version of Kimchi and Ginger Beer from the book -- with great success.


On the right is the ginger "bug" used to start the process -- we've only had one slight "blowout" with the ginger beer over carbonating, but overall they've turned out great!