Thursday, November 30, 2006
Speaking of my slow cooker, I used it for the first time last week after having it for almost a year! I made an amazing pea soup from Robin Robertson's Fresh from the Vegan Slow Cooker. Today, I'm making a white bean and rice soup, my own creation: We'll see how it goes. Robin has lots of tempeh recipes in her book that I'm looking forward to trying. I've been feeling like tempeh should be in our diets more, but haven't really done much with it.
Do you have favorite slow cooker recipes?
vegetarian, vegan, slow cooker, crock pot, tempeh
Tuesday, October 10, 2006
Wednesday, August 23, 2006
Tuesday, August 22, 2006
Monday, August 21, 2006
Wednesday, August 16, 2006
But today, I found out about Star Hollow Farm. They are a local organic grower who sells at a DC farmers market. In order to help their business sell year-round, they instituted a web site where they take orders for produce which they deliver to a few areas around DC (including Takoma!) on Saturday mornings. Unlike a CSA there is no commitment. Also unlike a CSA, you're not getting a share in one farm only. Star Hollow Farms also sells produce from other local growers and the cooperative they belong to in order to increase the breadth of their offerings. (Of course, this makes the more like a grocery-store, but still they have personal connections to all the growers they buy from.)
I'm eager to try it. They have a low minimum (just $12.50), and the prices seem to be similar to what I'd get at our co-op grocery store. And it seems that they do bring you at least one step closer to your food...
Friday, August 11, 2006
Wednesday, August 09, 2006
I tested out a Martha trick of lining the brownie pan with an oversized piece of parchment paper--the paper acts as a "sling" and lets you just lift the brownies out of the pan--it worked fabulously.
Monday, July 17, 2006
I made it this year on the Fourth of July, not realizing that I had also made it last Forth of July... not sure why it came to me as an "Independence Day" dish, but perhaps it will be a tradition.
Sunday, July 16, 2006
Monday, July 03, 2006
A bit of shameless self-promotion... My current issue of VegNews just arrived and contains an article by yours truly. It's a profile about The Gentle Barn--an animal sanctuary in southern california. I loved writing this article because Ellie, who runs The Gentle Barn has such a great story.
Thursday, June 29, 2006
The Magical Loaf Studio: Create Your Own Adventist-Style Vegan Dinner Loaf!: "
Design Your Own Adventist-Style Vegan Dinner Loaf!
Here's the recipe it created for me:
1/2 cup cashews
2 TB margarine
One large carrot, peeled and grated
One cup mushrooms, cleaned and chopped
2 cups cooked garbanzo beans, partly mashed
1 cup cooked amaranth
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup uncooked Cream of Wheat
2 TB nutritional yeast flakes
Several dashes vegetarian Worcestershire Sauce
1 tsp. salt
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan
with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the cashews into a coarse meal using a food processor or
spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the margarine until soft.
Add to the large mixing bowl along with all the remaining
ingredients. Mix and mash together well, adding only as much
liquid as needed to create a soft, moist loaf that holds
together and is not runny (you may not need to add any
liquid if the grains and protein are very moist).
Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes
to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then
turn out onto a plate or platter and slice. Serve with potatoes,
vegetables, and vegetarian gravy, if desired.
Cold leftover slices of Amy's Loaf make a great
Jennifer's Disclaimer: I have not personally tried every
possible combination of ingredients and therefore
cannot vouch for the tastiness or efficacy of every
Dinner Loaf creation. Happy eating!
I haven't made this yet, but I'm looking forward to it!
Wednesday, June 28, 2006
Anyway--The green beans are marinated with olive oil and balsamic vinegar, shallots and toasted, ground almonds. It's pretty yummy, and makes great picnic food.
We also brought lentil pecan burgers--I love these, they used to be one of Selma's favorites when she was a toddler, and for some reason I haven't maed them in a long time--made with lentils, oats, brown rice and pecans--I make the patties and freeze them so they hold together on the grill. Of course all the non-veg folks wanted to eat them too, I find this always happens. I doubled the recipe so we'd have lots of leftovers, and my cousin Johanna and I ate burgers for lunch all week long--yum! I like to have the burgers with godess dressing, but they're good with the usual (I'm sorry we don't have a picture, but I think we'll be making them again soon.)
Tuesday, June 27, 2006
Monday, June 19, 2006
We were in a hurry tonight, and had to eat out of the pantry/fridge. I love the frozen organic brown rice from Trader Joe's. Since I'm often coming up with dinner ideas at the last minute--I sometimes don't have time to cook brown rice from scratch--I can heat this up in a couple of minutes, and it tastes great. Of course, when I think ahead, I still love to get out the rice cooker.
So I diced up some chicken-style seitan, and sautéed it with frozen snow-peas and broccoli. I made a sauce with corn-starch, water, tamari, a tiny bit of agave syrup and gomaiso (a seaweed and sesame-seed seasoning).
We served it over the rice--it was a big hit with all but baby Jay, who's a bit of a picky eater--he liked the rice, but he still prefers his food unseasoned--i.e. raw tofu, plain vegetables. He will it pasta with tomato sauce, so maybe there's hope! I've read that children need to be exposed to new food sometimes dozens of times before they develop a taste for it.
Wednesday, May 31, 2006
Saturday, May 27, 2006
At any rate, in the middle of a thunderstorm last night, James and Selma decided we needed more bread. (This is the main drawback of homemade bread--you eat more of it. Lots. More.) So they loaded up the machine--I lobbied and won for an experiment making vegan buttermilk wheat--we substituted soy milk mixed with lemon-juice for the buttermilk. But I didn't have high hopes--I personally would never bake in a thunderstorm--barametric pressure definitely effects the way things rise. But Robot B. defies convention--he produced a beautiful loaf that is now almost gone. (less than twelve hours after it was made.)
OK, I didn't take a picture, because really, this loaf looks just like the last one--but it really does taste like a buttermlk loaf as I remember it--the crust is awesome, almost baguette-like, and inside the bread is nice and chewy and a little bit denser than a regular white or wheat loaf with smaller holes. This would make great sandwich bread if we'd stop eating it right off the loaf.
Wednesday, May 24, 2006
1 1/2 C. water
2 T. Fearn Powdered Soya (or other powdered soy milk--we use this one because it's simple--no added sugar or other ingredients, and it's cheaper--it's not, however, organic.)
2 T. Spectrum Organic Shortening
2 T. Agave Syrup
1 1/2 t. salt
1 c. stone ground whole wheat flour
2 1/4 c. unbleached flour
3/4 c. fine bulgar (cracked wheat)
1 1/4 t. yeast
a small amount of vegetable oil
If you're making this by hand, dissolve the yeast in the water warmed to a tepid temperature, and mixed with the agave syrup. Allow the yeast to proof (form bubbles on top.)
In a large bowl, combine the flour, salt and bulgar. Add the water/yeast mixture and the shortening and combine, then knead until the dough is smooth and elastic. Cover and place in a warm spot to double.
When the dough has doubled, punch it down and form into a round or shape into a loaf, lightly oil the dough, and place onto a baking sheet or in a greased loaf pan. Cover and allow to rise again for 30 minutes.
Bake in a 400 degree oven for 50 minutes or until crust is firm and golden brown.
If you're using a bread machine, follow the general instructions for your bread machine--ours has us load the ingredients in the order listed above, set the machine to the whole grain setting and begin. (James says, "If you're using a delayed setting, make a small well in the flour and put the yeast in the well to protect the yeast from touching the water and activating before the baking process starts.")
Monday, May 22, 2006
Selma and James have gotten out the bread machine--it's been idle for a few years now. We used to make bread almost every day when we first got it. It's an older model--the kind that makes the tall loaves--but the recipes that came with it are very good (especiallly if James prepares them, for some reason, I don't have as good luck with baking in a machine, I like to get my hands in the dough.)
At any rate, tonight they made a cracked wheat loaf. It finished after everyone else went to bed and I just had to steal a little taste while it was still warm... So good--very crusty on the outside and soft and fluffy on the inside.
They make a few adaptations to the recipe to veganize it--Fearn Soya powder instead of dry milk, spectrum organic shortening instead of crisco (of course crisco's vegan but not very healthy.)
Sunday, May 21, 2006
For my wife's first Mother's Day (we have an 11 month old), Amy (my sister) and my mother encouraged me to make a vegan version of the simple coffee cake from the Better Homes and Gardens New Cook Book. This version replaces the milk with soy milk and the egg with egg replacer. I told Amy that I think "egg replacer" is a pretty sad name for an egg substitute. They should use something snappier, like Replegg!
Sara (my wife) and John Haley (my son) went out for an afternoon hike on Saturday. This gave me the chance to make the cake.
So anyway, we had pretty much everything in the recipe in our cupboard except for pecans. I guess we already ate the pecans that Grandma Jean gave us for Christmas. I went down to Good Life, the local grocery, about six blocks away from our house. They had little bags of pecans for over ten dollars and at first I thought there was no alternative. Then I realized they had pecans in the tiny bulk section -- it's a small grocery. These were much less expensive, I think four dollars in total, for enough to make two cakes.
If you're using egg replacer, you should make sure that you use the correct ratio of Replegg to water. When I was making the cake, I mistakenly used tablespoons of Replegg instead of the teaspoons indicated by the egg replacer box. This made the cake's consistency a little funny. I didn't realize that I had goofed until after the cake had been baking for a while. Also, the recipe called for crushed pecans. However, I didn't do a very good job of distributing them evenly over the cake.
I called my mother and sister and asked them for help. At first I couldn't get my mother on the phone so I talked to my Dad instead. He convinced me to go for another try. Amy and I agreed that I had used the wrong ratio of Replegg to water. Also, my mother implied that I shouldn't just crush the pecans but rather that I should chop them as well. I quizzed her a little more on this. "So when you make this cake, you usually chop the pecans?" She said that yes, she did.
I had everything I needed except for brown sugar, which I bought at Chiotras grocery next door. This time I did everything correctly and the coffee cake came out nicely. Whereas the first (bad) cake was a little too doughy and flat and had a slight baking soda aftertaste, the second (good) cake was fluffy and springy and tasted like a coffee cake should.
Lesson: always remember that baking is a very precise activity, really a form of domestic chemistry. If you don't follow the directions to the letter, peril will ensue.
Anyway, Sara and John Haley got home a little earlier than I expected them to so they saw both versions of the cake. As it turns out, Sara really liked both of them! Amy told me later, "I forgot to tell you -- Sara really likes this cake." John Haley tasted a bit of it too -- I think it is the sweetest thing he's ever had. We took the "good" cake to a picnic on Sunday and it was a big hit with our friends.
coffee cake, Mother's Day, vegan, vegetarian
Thursday, May 18, 2006
I served it with basmati rice and haricots verts (which Selma steamed herself, she was very proud).
Anyone else have baked tofu recipes they love?
Monday, May 15, 2006
Monday, May 08, 2006
Monday, May 01, 2006
We also had a macaroni salad--simple, easy--macaroni, frozen mixed veggies (which I didn't steam, I just let the hot pasta thaw them), mayo (any variety--I sometimes make my own with silken tofu, but this time used a jar), chopped black olives, yellow mustard, black pepper. It was very yummy too-but I found the peas and corn in the mixed veggies to be a little sweet--so next time I might counteract with some more spices, or use different veggies.
Now that the weather's nice, Selma's been asking for potato salad too--so I think I'll add that to the menu for this week. Maybe with some baked beans... mmmm...
I also wanted to mention, that I haven't been able to comment recently on others' blogs because my DSL connection had ground to a virtual halt--I could read posts in my aggregator, but pages would time out when I tried to click over to comment--I'm sorry everyone. I hope this gets fixed soon!
Saturday, April 29, 2006
Cool Kool-aid: "Selma, her friend Elise and I did an experiment today with Kool-aid dyeing. Using some Lion Brand Fisherman's Wool and red (Fruit Punch) yellow (pineapple and mango) and blue (blue raspberry lemonade). We wanted to compare dyeing in the microwave to the 'sun tea' method.
Following the general guidlines of Kristi's Knitty article, we used ziploc bags for the 'sun tea' dyes and glass dishes for"
(Via The Hook and I.)
Saturday, April 22, 2006
Thursday, April 20, 2006
Tonight, whole wheat spaghetti with sauce from a jar--doctored with herbs, marinated artichoke hearts, and chick peas. Served with steamed broccoli. I didn't figure it warranted a picture, but the kids liked it, and for once, I have plenty of leftovers. Yeah!!
Thursday, April 13, 2006
On my first night here, I was staying with my friends Hans and Steph, and we got take out from one of the best Thai restaurants I've ever eaten at which just happens to be right here in hip, happenin' West Seattle. I ordered Rama Tofu and Phad See Ew (minus the egg, extra tofu). It was just as I remembered. Yum.
They have the best potatoes here in Washington State. I miss having great vegetables year-round now that I'm in Maryland. I was picking some things up from Hans and Steph's house last night, and they were just finishing dinner. Hans wanted me to taste the fingerlings that he had cooked in olive oil and rosemary--they just melt in your mouth. They're tiny and good. I don't think he even par-boiled them.
Tonight Cynthia and I are making our very favorite peanut curry, so stay tuned!
Monday, April 10, 2006
Wednesday, April 05, 2006
It was delicious--but for the three of us, we had less than 1/2 cup of the broccoli and tofu left--there were a few rice balls left over which were great cold the next day.
Thursday, March 30, 2006
"Do you want me to make it?" He asked... Awesome. James (who's not vegetarian but happily eats that way at home) made Emfudeky (phonetic spelling), It's a Syrian family recipe, which is basically a clean out the fridge stir-fry. We eat it with toast. Yum.
I rarely, if ever, post off-topic, but I got this e-mail from my brother today, and I just had to share:
I created this ad for the 2007 Chevy Tahoe. Enjoy.
More on this campaign and its subversion.
I'm looking forward to seeing more of these ads. Do you think Chevy had no idea this would happen? I guess some ads have already been censored. I wonder how long John's will stay....
Wednesday, March 29, 2006
The Verdict? The cornbread is a little too sweet--we all agreed these will be better tomorrow for breakfast. If I do it again, I might reduce the sugar and add some green chilis and Follow Your Heart cheese to the batter... They were easy to make, though--to go along with them we had steamed spinich tossed with Earth Balance and Vegan Parm. Selma ate tons of it!
Tuesday, March 28, 2006
Monday, March 27, 2006
Technorati Tags: vegan recipe vegetarian food
Sunday, March 26, 2006
Technorati Tags: vegan recipe vegetarian food