Raw Food Wednesday: Teriyaki

Raw Food Wednesday 9/28

Teriyaki

This dish has been sitting in my notebook of ideas for quite a while now -- and it was well worth the wait!

The zucchini was cut using the thickest blade on the spiral cutter to mimic the noodles in the cooked version. These noodles would be ideal for Lunar New Year as they are really long. ;)

But the sauce is where the action is...

Teriyaki

sauce

1 orange, juiced
1 tbs. nama shoyu
1 tbs. cold-pressed olive oil
3 dates, pits removed
1/2 tsp. dried red pepper, ground
1/2 tsp. garlic, zested
1/2 tsp. ginger, zested

Add all of the ingredients to the vita-mix, and puree until smooth. Pour into a small glass bowl that will fit in your dehydrator. Taste and adjust seasoning -- it's going to get condensed in the dehydrator which will concentrate the salt/heat so resist the urge to kick it up at this point ;)

vegetables

2-3 bunches of broccoli

Trim the broccoli and save the heads for another dish. Peel the stems to remove the outer layer. Cut the stems into rough 1/2" cubes and drop into the sauce, submerging them completely.

Dehydrate for 3-4 hours at 105° F -- this thickens and concentrates the sauce and infuses the broccoli stems. Remove the cubes from the sauce and place on a teflex sheet and dehydrate for an additional 3-4 hours.

2 medium zucchini, cut on a spiral cutter on the thickest blade

Add the thick zucchini noodles to the glass bowl and toss with the remainder of the sauce, place on another teflex sheet and dehydrate 20-30 minutes.




1 medium carrot, julienned (w/kinpira peeler)
1 yellow bell pepper, julienned
3 napa cabbage leaves (stems and leaves separated and julienned)
1 scallion, sliced thinly

toss the veggies with a wee bit of olive oil and nama shoyu and place on a teflex sheet for 20-30 minutes along with the noodles.

assembly

In a bowl, add the noodles, then the veggies and top with the broccoli cubes and whatever sauce is left from the noodles on the teflex sheet.



We picked up the kinpira peeler a couple of years ago for sushi making -- it's sort of a cross between a regular hand-held peeler and a benriner or mandoline with a cutting blade attached -- it comes in handy when you just want to julienne a single carrot.

Tags: teriyaki, zucchini, noodles, carrot, broccoli, orange, napa cabbage, kinpira, dehydrator, vegan, food, dinner, tofu666

Farro with Grilled Tofu

Dinner 9/27

Farro

Grilled Tofu

You can tell it's fall when farro makes an appearance on the menu. ;)

The farro (approximately 1 1/2 cups) was pressure cooked for about 24-25 minutes on the first ring (~7.5pps) with enough veg stock to cover by 1/2".

The base was sauteed in olive oil: diced onion, carrot, celery, garlic, parsley, radish greens, collard greens, and mushrooms. When the farro was done cooking it was added to the base and cooked together for another 5-7 minutes.

Topping the veggies, the tofu was first hickory-smoked for 25 minutes, marinated with a combo of 1 tbs. olive oil and 1 tbs. of tamari and black pepper for 5 minutes, then grilled about 4 minutes per turn for nice crosshatch marks.

Tags: farro, tofu, mushrooms, vegan, food, dinner, tofu666

Let me tell you about my Homestuck Cake Pops...

Dessert

Cake Pops

For our daughter's birthday last week, Liz made these Homestuck cake pops for the party. Here's Sollux Captor...



... and here's Tavros Nitram -- it was difficult to get the candy to come out of the side of his head, so that's why it's a little closer to the top.

The pops were made of a white cake base, and a coating of frosting + coloring for the heads (grey), hair (black), glasses (red + blue). The horns were candy trimmed (meticulously) with scissors.

When revealed at the party, there were sounds of squee-ing, followed by the sounds of appreciative scarfing. ;)

Tags: homestuck, cake, cake pops, dessert, vegan, food, dinner, tofu666

Black Forest Cake

Dessert 9/24

Black Forest Cake

Part two of our daughter's birthday party (for the family) included this beauty of a cake. A chocolate cake (made with kirschwasser), vanilla frosting in-between layers, cherries and whipped cream with chocolate shavings on top.

Tags: cherry, cherries, cake, frosting, birthday, chocolate, vanilla, vegan, food, dinner, tofu666

Seitan Bourguignon, Roasted Fingerling Potatoes, Brussels Sprouts, Braised Leeks

Dinner 9/18

Seitan Bourguignon

Roasted Fingerling Potatoes

Brussels Sprouts

Braised Leeks

Bourguignon is my ultimate comfort food, any night of the week.

Seitan Bourguignon

16oz. seitan, cubed
olive oil

2 medium carrots, sliced
1 large onion, sliced
salt and pepper to taste

3 cloves of garlic. minced
1 tbs. tomato paste

1 tbs. herbes de provence

2 tbs. of flour

2 cups red wine
2 cups veg stock
1 tbs. tamari

In a dutch oven over med-high heat, add 1 tbs, of olive oil and pan-fry the seitan until it is well-browned and has a nice crust. Remove from the pot. Add 1 tbs. of olive oil and add the carrots, onions salt and pepper. Cook until softened. Add the minced garlic and tomato paste, stir to combine and cook for two additional minutes.

Add the herbes de provence, stir to combine and cook for one additional minute.

Add the seitan back to the dutch oven, sprinkle in the flour, stir to combine and put in a 450F oven and roast for 4 minutes. Remove from the oven, mix again and return to the oven for another 4 minutes.

Remove and turn the oven down to 375F.

Off heat, add the wine, stock and tamari, scraping down the edges and the bottom of the pan to loosen the fond.

On the stove, turn the heat back on to med-high and bring the stew to a boil. Add the lid and place back into the oven to braise for 1 hour.

At the end of cooking, remove from the oven and check to see how much liquid is left. If it seems like too much, place back on the stove on med-high heat, remove the lid and cook for another 5-10 minutes until reduced. Alternately, strain the sauce from the solids and reduce in a pan, returning the sauce at the end to combine.

Check for seasoning and serve as is, or over pasta.

In tonight's version we added pan-fried button mushroom and blanched/pan-fried pearl onions near the end of cooking for another layer of flavor.

The fingerling potatoes were split in half tossed with olive oil, salt and pepper and roasted in the oven at 450F for 45 minutes turning halfway through. The Brussels sprouts were also split in half and added to the potatoes with 25 minutes left, which timed out perfectly.



Braised Leeks
serves 4

4 leeks
water
1 tbs. soy margarine
salt and pepper

First, trim the tops and bottom of the leeks, using as much of the white/light green parts as you like (the leftover bits are fantastic in making stock). Clean them by soaking in water and make sure you get the hidden dirt that likes to hide near the tops. You may need to lose a layer or two on the outside of the leeks to accomplish that. Cut the leek into roughly 3-inch sections.

Place the leeks in a small saute pan and add the water until it reaches halfway up the side of the leeks. Add the 1 tbs. of soy margarine, and bring to a boil. Cover loosely with the lid and continue to cook over medium heat until the water has just about evaporated.

Turn off heat, remove the leeks and place in an oven-proof gratin dish. Pour the remaining liquid out of the saute pan into the oven-proof dish. Season with salt and pepper and place into a 350F oven for 15-20 minutes until the leeks begin to caramelize. Serve hot.

Tags: brussels sprouts, seitan, carrots, pearl onions, mushrooms, leeks, potatoes, stew, vegan, food, dinner, tofu666

Extremaduran Cold Tomato Bread Salad, Roasted Cauliflower, King Trumpet Mushrooms with Sherry, Green Olives

Dinner 9/15

Extremaduran Cold Tomato Bread Salad

Roasted Cauliflower

King Trumpet Mushrooms in Sherry

Green Olives

We watched José Andrés' show "Made in Spain" while eating lunch today -- he made this tomato salad (we found the recipe on a search of Google Books) which resembles a panzanella salad. As we still have some tomatoes hanging in there, it was a easy decision to make it for dinner.



Joining the little plate party were King Trumpet mushrooms that were pan-fried and deglazed with sherry, roasted cauliflower (olive oil, salt, pepper, 450F, 15 minutes) with a quick dipping sauce of tahini and "just like honey" and green olives.

Tags: cauliflower, olives, bread, jose andres, king trumpet mushrooms, mushrooms, tahini, tomatoes, vegan, food, dinner, tofu666

Teriyaki with Grilled Maitake Mushrooms

Dinner 9/14

Teriyaki

Grilled Maitake Mushrooms

The teriyaki ingredients were stir-fried tofu, carrot, yellow bell pepper, green beans, carrots, ginger & garlic along with the thick noodles. The sauce is a mix of hoisin, tamari, ginger, garlic, dried chili pepper, lime juice and a cornstarch slurry to thicken it -- experiment with the amounts to suit your sense of balance. Let's just say that the dried chili pepper, despite it's small stature, tipped the balance in its favor. ;)



On top of the bowl was this beautiful (local) Maitake mushroom (a.k.a. Hen of the Woods) which was literally bigger than my head. We broke it down into sections, cleaned it very well and dunked it in a marinade of 1 tbs. of olive oil, 1 tbs. of tamari and pepper. Then we slapped it on the grill, turning frequently to ensure even coverage. The end result was a wonderful layer of smoky, tender and juicy mushrooms.

Tags: maitake, hen of the woods, teriyaki, hoisin, lime, noodles, grilling, mushrooms, vegan, food, dinner, tofu666

Gumbo with Hickory-Smoked Tofu and Breadsticks

Dinner 9/10

Gumbo with Hickory-Smoked Tofu

Breadsticks

The gumbo started with a base of diced onions, orange peppers and celery with a couple of cloves of minced garlic thrown in for a minute. The veggies were seasoned with salt, pepper and smoked paprika and then removed from the pot and set aside.

In the same pan with 1 tbs. of olive oil, the okra was thinly sliced and pan-fried until it lost most of its stickiness. Next, a can of fire-roasted tomatoes were added and crushed as well as 2 cups of veg stock. The onion and pepper were added back in at this point.

Bring to a boil and then let the gumbo simmer for a while until it cooks down and thickens.

At the very end of cooking, we added about 1 tbs. of file powder and served the gumbo on a bed of rice, topped with hickory-smoked tofu which was pan-fried and sliced.

Tags: okra, gumbo, tofu, breadsticks, rice, vegan, food, dinner, tofu666

$240 Worth Of Pudding

Dessert 9/09

Chocolate Pudding

We had the $240, We had to have the pudding...

First you cook it, and then you chill... aw yeah!



We went up to Vegan Sweet Tooth again (under direct orders from our daughter) and came back with these goodies (Cake Pop, Apple Spice Mini-Cupcake and 'Smore mini-cupcake). Delicious, as always!

Tags: chocolate, pudding, cupcakes, dessert, vegan sweet tooth, apple, smore, the state, vegan, food, dinner, tofu666

Raw Food Wednesday: Sushi

Raw Food Wednesday 9/07

Sushi

Tonight's RFW takes a trip in the wayback machine to that distant year of 2008 when raw nigiri-zushi ruled the land...



The Oracle thus spake:

The watermelon was vacuum-sealed and then frozen. After 24 hours in the freezer, it's defrosted in the fridge. This compacts the fruit, extracts almost all of the liquid and gives it a completely different texture, taste and appearance.

The watermelon was dipped briefly in a nama shoyu & lemon juice mix. The apple base was rubbed with a cut lemon. Then the watermelon was placed on top of the cut apple and was quickly wrapped with a strip of untoasted nori, and topped with a mix of horseradish and apple cider vinegar with a pinch of sea salt.

and then... it was gone, never to be heard from again.

Tags: raw, raw food, raw food wednesday, watermelon, apple, vacuum-sealed, horseradish, vinegar, salt, vegan, food, dinner, tofu666

Brown Rice Veggie Burgers with Onion Rings

Dinner 9/05

Brown Rice Veggie Burgers with Onion Rings

Labor Day usually means cooking outside, but someone flipped a switch to "Fall" this weekend -- so we decided to make our kids (new) favorite burgers and topped them onion rings... because apparently, that's a thing* these days.



Here's the recipe for the onion rings...

Onion Rings

2/3 cup all purpose flour
1/3 cup rice flour
1 tablespoon baking powder
2 tbs. cornstarch

1 cup of water (plus additional water to adjust batter)

1 tsp. smoked paprika
2 tsp. salt

Canola oil for frying

Sift the flour, baking powder and cornstarch into a medium bowl. Stir in 1 cup of water and add the salt and smoked paprika. Allow to rest for a few minutes. Additional water will probably be needed to adjust thickness -- you're looking for a pancake batter consistency.

In a wok or large pot, heat the oil to 375F, dredge the onions in the batter and carefully drop in the oil.

Cook until until golden brown (about 3-5 minutes).


* if people living in the middle of Ohio are doing something like this, it's way past the sell-by date.

Tags: brown rice, burger, onion, onion rings, labor day, vegan, food, dinner, tofu666

Pistachio Pesto Pizza with Arugula and Seitan Sausage

Dinner 9/04

Pistachio Pesto Pizza with Arugula and Seitan Sausage

Pizza, yada, yada, yada... with pistachio pesto? Oooooooh!

We were watching "Pizza Outside the Box" on the Cooking Channel about different varieties of pizza, and the pistachio pesto pizza made by EVO in Charleston, SC jumped out at us as something we could actually adapt pretty easily. So we did ;)



The pesto part was fairly straightforward -- toasted pistachio nuts ground in the vitamix with olive oil and a pinch of salt.



We added fresh arugula, and a couple of fried seitan sausages...



...and topped it all of with Daiya mozzarella and then baked it (on our pizza stone) at 500F for 8 minutes, rotated and cooked for another 2-3 minutes.

Tags: pizza, arugula, daiya, seitan, pistachio, pesto, vegan, food, dinner, tofu666

Raw Food Wednesday: Calabacines Rellenos con Queso, Grape and Tarragon Salad

Raw Food Wednesday 8/31

Calabacines Rellenos con Queso

Grape and Tarragon Salad

Something new for RFW, a riff on last week's cooked version of Calabacines Rellenos -- stuffed zucchini topped with cheese. In this version we used the squee inducing baby zucchini and stuffed them with a cumin and walnut filling.



Starting with the baby zucchini, we first cut them in half and then dipped them in a olive oil & nama shoyu marinade for five minutes. From there they went into the dehydrator for 1 hour.

The next step was to remove the center seed section, so I pulled out my trusty #20 Parisian scoop (a.k.a. tiny melon baller) and got to work.



The filling was roughly 1/4 cup of raw walnuts which were tossed into the same bowl as the leftover zucchini marinade with the addition of some cumin seeds that were freshly ground along with a pinch of Mexican oregano. Normally at this point, I'd get out the Vitamix and pulse down the walnuts, but because it was such a small amount, I crushed them with the mortar and pestle.

After adding the stuffing to the zucchini, they were put into the dehydrator for six hours at 105F.

The finishing touch was a squirt of cashew cheese piped on top of each piece. Yes, I need to work on my piping. ;)

Tags: raw food wednesday, raw food, raw, zucchini, walnuts, cashew, grape, salad, lettuce, tarragon, vegan, food, dinner, tofu666

Eggplant Parmesan, Roasted Broccoli, Peach and Blueberry Cobbler

Dinner 8/30

Eggplant Parmesan

Roasted Broccoli

Dessert

Peach and Blueberry Cobbler

It's the first full week back at high school for the kids, so we're revisiting an old favorite of our daughter's -- Eggplant Parmesan (recipe). Rounding out the plate was broccoli -- tossed with olive oil, salt & pepper and roasted at 450F for 15 minutes.



We're knee deep in local peaches (that did not come from a can, nor were they were put there by a man, in a factory downtown*) so we made a quick crumble with the addition of some lovely blueberries -- mixed with a pinch of cardamon and a squeeze of lemon juice. The topping was a 2:1 mix of all-purpose flour and whole wheat pastry flour, along with oatmeal, brown sugar, cinnamon, salt and Earth Balance rounding it out.


* I apologize in advance for the earworm.

Tags: eggplant, broccoli, pasta, tomato sauce, blueberries, peaches, vegan, food, dinner, tofu666

Raw Food Wednesday: Mini-Peppers stuffed with Cashew Cheese, Salad with Carrot Croutons

Raw Food Wednesday 8/24

Mini-Peppers stuffed with Cashew Cheese

Salad with Carrot Croutons

Another in the greatest hits package -- mini-peppers stuffed with a cashew cheese and a salad with carrot croutons.



The cashew cheese (soaked cashews, rejuvelac from quinoa, salt) were added to the peppers and dehydrated for 8 hours at 105F, which made the peppers incredibly sweet (almost cherry tomato-like, as our daughter pointed out).



The salad incorporated a riff from the Trotter/Klein "Raw" book -- take a carrot, peel it into strips, dehydrate for a couple of hours and turn it into a powder, which is then used to coat the cashew cheese, and is then further dehydrated. It adds a gentle sweetness and crunch, much like a crouton.

Tags: cashew, sweet peppers, carrot, salad, tomato, radish, dehydrator, vegan, food, dinner, tofu666

Calabacines Rellenos, Hominy & Red Potato Soup

Dinner 8/20

Calabacines Rellenos

Hominy & Red Potato Soup

We had a couple of zucchini leftover from last weeks farmers market, so we tried something new -- making rellenos with them. We also made a smoked corn stock as the base for the hominy and potato soup.



The rellenos started with the zucchini cut in half and smoked for 20 minutes. The filling consisted of soy chorizo, smoked walnuts, cannellini beans, onion, garlic, Mexican oregano, salt & pepper. The zucchini were roasted at 425F for 20 minutes, removed from the oven with the seeds removed using a melon baller. The filling was added, along with a covering of Daiya, then put back into the oven for an additional 15 minutes.

The rellenos came out great -- the roasted zucchini was creamy inside and paired really well with the spicy filling and Daiya.



The soup started with smoked corn stock -- we saved the corn cobs from the corn cakes on Wednesday and smoked them with hickory wood for 25 minutes. It seemed like a natural to pair it with hominy and those red potatoes from the last week.



Next, we seared the cobs in the pressure cooker (with 1 tsp. of canola oil) until the got a little color.



Finally we added 10 cups of water and pressure cooked the cobs for 40 minutes.



The result was liquid gold -- and when used in the soup, it yielded a fantastically deep flavor with a nicely balanced sense of hickory and corn.



The soup turned out so well that both kids asked for seconds. ;)

Tags: corn, hominy, zucchini, vegan test kitchen, vegan, food, dinner, tofu666

Smoker Box teaser video

Here's a little teaser video of the intro for a smoker box tutorial we're working on...

Tags: video, smoker box, vegan, food, dinner, tofu666

Fruit Salad

Lunch 8/19

Fruit Salad

Sometimes, all you need for lunch is blueberries, cherries, melon, grapes and raspberries...

Tags: blueberries, cherries, melon, grapes, raspberries, vegan, food, lunch, tofu666

Raw Food Wednesday: Zucchini Pasta with Pesto and Wild Asparagus, Corn Cakes with Tomato, Fennel Salad

Raw Food Wednesday 8/17

Zucchini Pasta with Pesto and Wild Asparagus

Corn Cakes with Tomato

Fennel Salad

A "greatest hits of summer" meal tonight -- we're overloaded with basil, zucchini & tomatoes, plus additions from the farmers market (corn, wild asparagus).

The pesto, as always, rocks -- olive oil, lemon juice, garlic, pine nuts and salt all blended in the vita-mix, served over spiral cut zucchini noodles. Tonight we served it along with the wild asparagus. The tips were trimmed off and the body sliced very thinly on the bias, tossed with olive oil and nama shoyu and dehydrated for 1 hr at 105F.



The corn cakes are a perennial favorite (recipe), with the right balance of heat and sweetness, paired with a very ripe heirloom tomato.



We started off with a fennel salad, a riff from Juliano's "Raw" cookbook.

Tags: raw food wednesday, fennel, asparagus, corn, tomatoes, basil, pesto, zucchini, vegan, food, dinner, tofu666

Hickory-Smoked Tofu with Chanterelle Mushrooms in a Cognac Cream Sauce, Corn Cakes, Roasted Red Potatoes

Dinner 8/14

Hickory-Smoked Tofu

Chanterelle Mushrooms

Cognac Cream Sauce

Corn Cakes

Roasted Red Potatoes

Corn! Potatoes! Chanterelle Mushrooms! A veritable cornucopia, barely contained by the plate.

(or we should have used bigger plates, I don't know)

The tofu was portioned into eight cutlets, smoked with hickory chips for 20-25 minutes, pan-fried in 1 tbs. of olive oil until golden brown (about 5-7 minute per-side) and splashed with 1 tbs. of tamari at the end of cooking.

As I mentioned the other day, the chanterelles are foraged locally, so we take the extra time to thoroughly clean the mushrooms, making sure nobody is hiding in there. We started with about 2 cups of 1/4" thick sliced mushrooms and pan-fried them with 1 tbs. olive oil on med-high heat until all the water was released, about 8-10 minutes. Near the end of cooking they were splashed with 2 tsp. of tamari and cooked for 1 additional minute. Next, we removed the pan from the heat, added 1 tbs. of cognac, returned the pan to the stove, turned the heat down to low, stirred to coat the mushrooms and cooked for 1 more additional minute. Finally, we added 1 cup of smoked cashew cream sauce (recipe, skipping the horseradish) and heated through.

The sauce was plated on top of the hickory-smoked tofu, along with the corn cakes and roasted red potatoes.

The corn cakes (recipe) started with great organic corn, in this case from the Haymaker Farmers' Market in Kent, OH via Heron Hill Farm in Brimfield, OH. It's the first place I stop every Saturday morning at 8:55am.



The second place I stop is the Birdsong Farm stand (from Hiram, OH), this week we picked up these outstanding red potatoes (and they really were red on the inside as you can tell in the first picture). They were split in half and tossed with olive oil, salt and pepper and roasted at 425F for 40-45 minutes.

Tags: corn, potatoes, mushrooms, cashew, tofu, farmers market, vegan, food, dinner, tofu666

Pizza Three Ways

Dinner 8/10

Pizza

We made three smaller pizzas tonight, all with different sauces -- at the top of the picture is Tomato & Daiya, to the right of that is Chanterelle Mushroom & Arugula with a Smoked Cashew Cream Sauce (recipe, minus the horseradish) and the final one is BBQ Tofu (recipe) for our daughter.

Tags: pizza, chanterelle, mushroom, cashew, tomato, daiya, bbq, tofu, vegan, food, dinner, tofu666

Injera, Kabocha Stew with Okra and Collard Greens

Dinner 8/08

Injera

Kabocha Stew with Okra and Collard Greens

Liz fermented a batch of injera over the weekend -- the short version: mix 2 cups water with 2 cups teff flour, 2 tsp. yeast, a pinch of cumin and fenugreek and 1 tbs. agave and let sit in a warm place for 12-24 hrs., then add 1 tsp. salt.
We cooked the injera in our big carbon steel wok (which is naturally non-stick) using the flat part in the center like we do for crepes.

The stew was a hodgepodge (as opposed to a zackaroni) -- Liz started with 1 tbs. of olive oil over med-high heat and 1 medium red onion, diced. After the onions got a little color, she added 3 cloves of minced garlic, 2 tsp. of berbere, 1 tsp. of smoked paprika, 1 tsp. of sea salt, 1/2 tsp. fresh cracked black pepper and cooked it for one additional minute.

While she was doing that, I had three other pans going, starting with 2 cups of diced kabocha squash -- pan-fried in olive oil for 5-7 minutes which was stirred constantly so the squash won't scorch. In the second pan was 2 cups of thinly sliced okra, and in the third pan was 2 cups of thinly sliced collard greens.

Once all of those had cooked down (about 10-15 minutes total), I added them to the onion mixture along with a 28oz. can of fire-roasted tomatoes (we like to crush them with a potato masher) and brought to a good simmer. Finally we stirred in 2 tbs. of peanut butter. The whole thing cooked for at least 15-20 minutes until the stew thickened.

We served it hot with the injera, tearing pieces off and using it to scoop up the stew.

Tags: berbere, okra, collard greens, injera, teff, kabocha squash, tomato, vegan, food, dinner, tofu666

Fettuccine with Chanterelles and Grilled Wild Asparagus

Dinner 8/06

Fettuccine with Chanterelles and Grilled Wild Asparagus

Apparently, there's a guy who forages these beautiful chanterelles locally and then sells them to the co-op. I want to become his best friend. ;)

The wild asparagus also came locally -- this was marinated the usual way -- olive oil, pepper, tamari -- and then grilled.

Put them all together with some fettuccine, and a white wine, nooch & EB sauce and you've got tonight's staycation dinner...

Tags: chanterelle, mushrooms, pasta, fettuccine, asparagus, vegan, food, dinner, tofu666

Lentil and Seitan Stew in Crepes, Chanterelle Mushrooms, Gravy, Sauteed Zucchini

Dinner 8/03

Lentil and Seitan Stew in Crepes

Chanterelle Mushrooms

Gravy

Sauteed Zucchini

The crepes, as always, are from VwaV. The filling is pressure cooked lentils in veg stock (15-20 minutes) combined with pan-fried seitan, carrot, onion and garlic (15 minutes). The crepes were topped with chanterelle mushrooms and a quick gravy (roux + veg stock + tamari).

Served on the side was a quick saute of zucchini (olive oil, salt, pepper, parsley).

Tags: chanterelle, mushrooms, zucchini, crepes, lentils, seitan, vwav, vegan, food, dinner, tofu666

Paella

Dinner 8/02

Paella

Paella (recipe) is one of my favorite meals, and one of the joys of making it is that it's different everytime. The base of olive oil, shallot, garlic, smoked paprika, saffron, salt and pepper stayed the same, but tonight's spin on the classic included button mushrooms cooked with garlic and deglazed with sherry, smoked tofu cut into strips, sauteed collard greens (garlic, tamari) and orange bell pepper.

My other favorite part of making it is getting to use my paella pan, because much like an appletini it makes me feel fancy. ;)

Tags: mushrooms, collard greens, tofu, orange bell pepper, saffron, vegan, food, dinner, tofu666