Bindaeduk Cho Kanjang
(Mung Bean Pancakes with Dipping Sauce)
Hoisin Tofu Rice Paper Salad with a Yuzu vinaigrette
(napa cabbage, carrot, daikon radish, watermelon radish, red cabbage, cilantro, jalapeno, hoisin tofu)
Shiitake Mushrooms and Shiritake Noodle Soup
(yam noodles, dried shiitake mushrooms, mushroom and fennel broth, tamari, pepper, scallion)
the Korean style mung bean pancakes were fun -- rapid prototyping (i.e. failure with the first batch) saved them from all being lost ;) They just needed more time in the vita-mix and less liquid so that they held together...
For a change, I wrapped the rice paper salads -- usually Liz handles these -- and after about the third one the muscle memory finally kicked in. When we cleaned out the pantry last week we found five boxes(!) of the wrappers -- it's just one of those things we always pick up when we go to the market ;)
Sunday, March 05, 2006
Saturday, March 04, 2006
Manti
(dumplings in a roasted garlic broth with soy yogurt and mint)
Cretan Stew *
(seitan, tomatoes, unfiltered/unfined red wine, pearl onions, bay leaf, cinnamon stick, orange juice, orange halves,
Couscous
(couscous, ground cumin, cinnamon stick, turmeric, smoked paprika)
Braised Fennel
We just love this stew -- adapted from an issue of Saveur from 2000 -- the ingredients and flavors are just so different -- which is always a plus around here ;)
And as a bonus, more manti! We had leftover dough and filling and decided to make more as a soup in the broth tonight
* that's from the the island of Crete you, uh... cretin -- man, I'll bet they never get tired of that... ;)
update:
Here's the recipe -- we went back to the original and worked out the changes we made...
16 oz. of seitan (home-made or 2 8oz. packages)
2 cloves garlic chopped
20 black peppercorns
6-10 allspice berries
2 bay leaves
1 cinnamon stick
1 lb. small white onions (or pearl onions)
4 plum tomatoes, cored and quartered
2 cups unfiltered/unfined light bodied red wine (or use veg stock as a substitute)
1/4 cup extra virgin olive oil
Salt and fresh ground pepper to taste
1 orange, washed and halved
Preheat oven to 375F
In a large Dutch Oven, cut the seitan into 1/2" cubes and sear over med-high heat in small batches with 1 tbs. olive oil, until a nice crust forms. Remove the seitan and place on a plate. Add 1 tbs of olive oil and saute the onions with a pinch of salt for 3-4 minutes. Add the chopped garlic and saute for an additional 1-2 minutes.
Put the seared seitan back into the pan and stir in the peppercorns, allspice, bay leaves and cinnamon stick. Add the tomatoes, wine (or veg stock) and olive oil and season to taste with salt and pepper. Squeeze the orange halves over the stew, then add the squeezed halves as well.
Cover and cook for one hour, remove cover and cook for an additional 20 minutes -- but check to see how much liquid is left, there should be a little left over.
Friday, March 03, 2006
Manti
(dumplings stuffed with tvp, onion, parsley, salt, pepper, cooked in a herbed broth and served with soy yogurt, pepper and mint)
White Bean and Kale Soup
(cannellini beans, onion, roasted garlic, carrot, "red boar" organic kale, veg stock, smoked salt, smoked paprika, sumac, cinnamon)
Loubieh/Loubeh/Loubie/Loubie Bzeit/Loubie Bi Zeit *
(slow cooked green beans, onion, tomato and roasted garlic)
The Manti recipe is adapted from the new issue of Saveur -- we subbed out tvp for the traditional ground beef/lamb and used egg replacer for the dough. There's basic versions here and here to give you an idea...
* yes, rapidly approaching the numerous spellings of the all time champ poppadams/papadams/poppadoms/puppadoms/pappadams/pappadums ;)
Thursday, March 02, 2006
Lyonnaise Potato Salad
(yukon potatoes, green lentils, carrot, onion. dressing: olive oil, red wine vinegar, shallots, mustard, salt and pepper)
Braised Brussel Sprouts
A simple warm potato salad and braised brussel sprouts with a hearty Syrah from Coturri and my evening was pretty much set... ;)
Wednesday, March 01, 2006
Raw Food Wednesday: Lo Mein, Dim Sum, Star Fruit, Little Fluffy Cloud
Raw Lo Mein
(noodles of zucchini, cucumber and butternut squash coated with a spicy tamarind sauce* and dehydrated for an hour @ 105F with hon-shimeji mushrooms, carrot, red bell pepper, scallion and cilantro)
Star Fruit
Raw Dim Sum
(Watermelon Radishes stuffed with Sweet and Sour Garlic Eggplant** on a bed of shredded Red Cabbage)
Little Fluffy Cloud
(spiral cut daikon salad with yuzu dressing, black and white sesame seeds and orange zest)
* Tamarind Sauce
2 tablespoons tamarind juice
1 tablespoons raw agave (or maple syrup)
2 tablespoons nama shoyu
1 teaspoons minced garlic
1 teaspoons minced jalapeno chile
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
soak the tamarind for an hour or so, then puree with the agave (or maple syrup), nama shoyu, garlic, jalapeno chile, olive oil and salt.
** diced baby eggplant, salted, squeezed, marinated with garlic, raw agave, apple cider vinegar and red pepper flakes then dehydrated for 3 hours @ 105F
Tuesday, February 28, 2006
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 ;)
Monday, February 27, 2006
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...
Sunday, February 26, 2006
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.
Saturday, February 25, 2006
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
Green Tea Cupcakes
testing complete on number six... going for sort of a "cherry blossom festival" type of print...
larger group shot
close-up
Friday, February 24, 2006
Dinner 2/24Thursday, February 23, 2006
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.
Wednesday, February 22, 2006
Raw Food Wednesday: Meatloaf, Potato and Spinach Latkes, Bistro Salad, Watermelon and Tomato Gazpacho, Lemon Pudding
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 ;)
Tuesday, February 21, 2006
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...
Monday, February 20, 2006
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.
Sunday, February 19, 2006
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! ;)
Saturday, February 18, 2006
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 ;)
Friday, February 17, 2006
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 ;)
Thursday, February 16, 2006
Panade
(from Judy Rodgers "Zuni Cafe" cookbook)
Potato/Tomato Soup with Sage
Endive Salad with Mustard Vinaigrette
Braised Brussel Sprouts
Comfort Food -- take 27 ;)
Wednesday, February 15, 2006
Raw Food Wednesday: Beet Ravioli Stuffed with Pine Nut Parmesan, Cucumber Salad Rolls, Zucchini Noodles and Vegetables with Romesco Sauce
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...
Tuesday, February 14, 2006
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...
Monday, February 13, 2006
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 ;)
Sunday, February 12, 2006
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...
Saturday, February 11, 2006
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...
Friday, February 10, 2006
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"...
Thursday, February 09, 2006
Eggplant Parmesan over Capellini Pasta
Steamed Broccoli
Spinach Salad
(dried cherries, cherry tomato, fig vinaigrette)
Simple and tasty...
Wednesday, February 08, 2006
Raw Food Wednesday: Sun Burgers, Greek Salad, Mango Blueberry Tart
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 ;)
Tuesday, February 07, 2006
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...
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