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I have been a really, really bad Mo Fo this week. I have several tests and papers coming up, my roommate moved to New York, and I’ve been doing my best to spend time with Friendboy. It hasn’t been a vigorous week for cooking, but I have a few things and I’ve been remiss in not putting them up.
Smashed red potatoes topped with beef-style seitan simmered in a thin gravy, with blanched broccoli on the side. I think it looks unfortunately like something that might appear in a veg version of a cafeteria, but it was warm and tasty and required almost no effort.
The first part of this week was unseasonably cold for Charleston, with temperatures in the 40s and 50s. Today it was in the 70s and low 80s. Come on, South Carolina, get with the program. It’s fall, bring back the sweater weather! On one of the cold mornings, I made a warm breakfast for Friendboy and myself. Oatmeal with almond butter mixed in, topped with brown sugar and slices of local winesap apples. Usually I mix peanut butter into my oatmeal, but I bought some CRUNCHY (!!) almond butter the other day and couldn’t wait to use it.
Spinach udon in faux beef broth with red and yellow peppers, purple wax beans, snap peas, onion, and fried tofu. I drizzled some sesame oil over the top, and after I took this picture I added a little bit of soy sauce. The noodles and broth are cooked separately, the noodles are placed in the bowl and topped with the raw vegetables, and then boiling broth is poured over everything. I cover it with a bowl and let sit for a couple of minutes. Fast.
Tonight I steamed a spaghetti squash in the oven, scraped out the flesh, and mixed it with Smart Balance. I made a sauce out of canned tomatoes, diced red pepper, and garlic. Last weekend I bought some bok choy and I wanted to try something a little different from the usual Asian-style preparations, so I sauteed it in olive oil with chopped portobello mushrooms and then dressed it with balsamic vinegar and crushed red pepper. SO GOOD. I like bok choy in stir fry as much as the next girl, but it pairs pretty well with Italian flavors, too. I made some quickie garlic bread in the toaster oven out of “English toasting bread” (I don’t know, but it’s good), Smart Balance, and garlic salt.
Awesome byproduct of spaghetti squash: spaghetti squash seeds. Everybody roasts pumpkin seeds, but did you know that acorn, butternut, and spaghetti squash also have edible seeds? You can roast them just like pumpkin seeds. I put these ones in the oven on some foil at 275F for 20 minutes. They’re coated with olive oil, salt, fresh cracked pepper, and curry seasoning. I’ve eaten a couple of them, but they’ll mostly be my snack with a mug of peppermint soy cocoa while I watch Mulholland Drive.
I solemnly swear that I will do better in the next and final week of Mo Fo.
A variety of food-related pictures from my weekend.
This is my haul from my (very chilly!) trip to the farmer’s market on Saturday morning. I had a busy and somewhat stressful week, so I still had a lot of things left from last week’s trip to use up and I made it a light shopping day. Red potatoes, grafitti eggplants, persimmons, organic garlic, organic portobellos, organic wax beans, and organic bok choy. The persimmons are still very firm and need to ripen on my counter for awhile before I can do anything with them.
Faux beef soup made with beef-style seitan, carrots, red potatoes, leeks, onions, and broth. Simple, a bit boring maybe, but warm and tasty–which is the important part, because it’s been unseasonably cold in Charleston for the past few days.
A lazy stir fry made with portobellos, flying saucer squash, red and yellow peppers, shredded carrot, onion, leeks, soy sauce, and sesame oil piled on top of quinoa.
The picture isn’t much, but this was AWESOME. I made hot cocoa on the stove from scratch out of light soy milk, vegan sugar, cocoa powder, and the secret ingredient… raspberry extract. I drank two big mugs of it. Okay, the “process picture” of the cocoa and whisk in a saucepan actually became peppermint cocoa tonight, but the mug picture is from the raspberry cocoa on Friday. The technique is mostly low heat and constant whisking until the cocoa is steaming, but not boiling. Boiled soymilk has a funky flavor.
Grafitti eggplants waiting to be cut up for stew. I’m fairly sure these are a variation on the fat Italian-style eggplants, but I just think the skin is so pretty.
This next picture looks… well, unappetizing. But it was very tasty! I made a seitan and eggplant stew based on this recipe from FatFree Vegan Kitchen, but I added red peppers and some green peas. I used red lentils instead of split peas. I didn’t have any pomegranate molasses, so I splashed in a little reduced balsamic to give it some sweetness and acidity. It came out very thick, aromatic, and homey. It’s been about fifty degrees tonight in a house full of big old Charleston windows, so I was looking to make something thick and warm and umami. This was perfect.
I ate it on its own, but I think it would pair well with rice or couscous.
I submit my dinner for your disapproval. If the Powers-That-Be had wanted me to “eat my colors,” they would have made golden beets, mushrooms, onions, quinoa, Russian fingerling potatoes, and balsamic vinegar more diverse in hue. The beets and potatoes were roasted with a little spray of olive oil, kosher salt, and pepper. The portobellos and onions were sauteed with balsamic vinegar, and I paired them up with quinoa cooked in veggie broth.
And here are some pictures from yesterday’s bagel-making.
Unboiled lumps of bagel dough whose holes are quickly closing up. I’ll get the hang of it eventually.
Boiling the bagels before baking. This was the step that I was most concerned about and it turned out to be the easiest part.
Tray of bagels fresh out of the oven. It may not look like it, but there are faintly detectable holes in all of them in real life.
And a close-up. I used a recipe that Isa Chandra Moskowitz included in her post on “food migration” on the Powell’s Books blog. These are really delicious. They are almost all gone. I’ve never been to New York so I don’t know anything about genuine NY bagels, but the bagels I get around here are extremely dense. These bagels were considerably lighter, with all kinds of holes and nooks in them for catching extra toppings (jam, Smart Balance, and PB have all tested well so far). I just wish I had a stand mixer with a dough hook–kneading bagel dough by hand is an extremely sticky process.
I was not feeling up to cooking today. I had the day off from school, it was cool and rainy out, and I preferred spending the afternoon on my screened porch reading kabbalah to scurrying around my kitchen. I’ve done a lot of (I think) good cooking lately, so I took a brief holiday from being experimental and dedicated and had that long afternoon of tea and Abulafia.
But I can’t take a break from food altogether. I thought about ordering Chinese, and I thought about throwing together a macaroni salad, but the all-day rain put me in the mood for soup. I put together a simple vegan version of chicken noodle soup while watching the Food Network and wearing very soft pajama pants. One carrot, 1/4 cup chopped sweet onion, two cloves of garlic, diced chicken-style seitan, whole wheat spaghetti broken into little pieces, olive oil, crushed red pepper, and faux chicken boullion. Done. That’s it. Just like mom used to make, only with no dead birds. And no celery, because (I’m sorry, I know it’s part of the Holy Trinity) I hate celery with a passion.
I hadn’t used seitan in any soup or stew applications yet, and I was a bit worried that it would break down. No chance! Boiling only gave it a very realistic texture, which took some getting used to. Why did I wait so long to try making my own seitan?
On the side, I had a toasted bun with Smart Balance and garlic salt. Sometimes a simple, straightforward dish is exactly what I want. Now I’m going to kick back in my bathrobe with a mug of rooibos and wait for House to come on.
Last night, I made a pot pie for dinner. It had faux chik’n gravy, chicken-flavor seitan, potatoes, turnip greens, and lima beans. It was delicious, but the pictures turned out horribly. I am not talented enough to photograph pot pie–it’s not a very photogenic dish.
Now, it was a pot pie for one, so I didn’t need very much crust, but I still made a full recipe of the dough and put the excess away in the fridge. When I was a kid, my mother would give us the extra bits of pie dough to make “treats” out of, which usually involved folding some jam into them or sprinkling them with sugar and baking until crisp. As an adult, I still love to play with my leftover dough, and one of my favorite uses is “samosas.” Now, these are only samosas in the loosest sense of the word. I didn’t use the flaky crust that samosas usually have–I used an olive oil herb crust, because that’s what suited my pot pie best. It’s also not filled with completely traditional samosa ingredients. It’s filled with… tofu scramble! Think of it as a tasty hybrid of samosas and those gross breakfast Hot Pockets.
The filling for two samosas is ~1/4 lb of extra firm tofu, 1 medium red potato, and 1/4 cup of frozen peas, although you could use onions, carrots, cauliflower…whatever vegetables you want. I pressed, drained, and crumbled the tofu, and seasoned it with turmeric, ginger, crushed red pepper, black pepper, onion powder, salt, and coriander and made the seasonings a bit stronger than I usually would, since I’d be thinning the mix out with my vegetables later. I diced the potato and boiled it with the frozen peas and a peeled chunk of ginger root until the potatoes were just tender, but didn’t break apart when poked. I scrambled the tofu as usual in a small amount of olive oil, and when it was nearly done I added the drained peas and potatoes (remove the chunk of ginger root if you use it) and about 1/4 tsp of sesame oil for flavor. While the veggies and tofu were mingling on the stove, I rolled out my crust very thin and divided it into two pieces.
You’ll need either fresh or leftover savory pie dough. I used olive oil herb dough (1 cup white wheat flour, 1 cup unbleached AP flour, 1 tsp herbs of your choice, 1 tsp sea salt, 1/4 cup olive oil, 1/2 cup cold water) leftover from last night’s dinner. The paring knife is provided in the picture for a sense of scale. That’s the only knife in my entire kitchen except for one wobbly steak knife and some butter knives, by the way. Every meal you see on this blog has been prepared with that knife.
I put about 1/2 cup of tofu and veggies in the center of each piece of dough, which left about 1/3 cup of filling for me to snack on. I folded the dough over the filling, then sealed the edges with a little bit of water and rolled the edges up. A small hole in the top to release any steam, a brushed-on coating of a little melted Smart Balance, and they’re ready for the oven.
The left samosa is done properly, I had some… technical difficulties with the one on the right, but it tasted totally fine, I promise. It’s just not as attractive. I baked the samosas on foil misted with olive oil for twenty minutes at 375. Now, at this point, if you wanted to make samosas for future breakfasts, you would bake them for five minutes, remove them from the oven, allow them to cool, then wrap them up and freeze them. When you want to eat them, put ’em back in the oven. Vegan breakfast Hot Pockets!
While the samosas were baking, I decided that I wanted chutney on the side. The problem is, chutney takes an hour or more to cook down, and my samosas were going to be ready in twenty minutes. So I took my basic chutney recipe and turned it into a deconstructed chutney, or (since “deconstructed chutney” sounds a little too Top Chef) a chutney salad. It uses the main flavor components of my usual chutney–tart apples, tomatoes, onion, ginger, vinegar, and brown sugar. This makes enough to eat with two samosas.
CHUTNEY SALAD
1/2 a large tart apple, like Winesap or Granny Smith, diced
1 medium or 1/2 large ripe tomato, seeded and diced
1 green onion stalk, chopped into segments
1 teaspoon peeled and finely diced ginger root
2 tablespoons apple cider vinegar
2 teaspoons dark brown sugar
1/8 teaspoon sea salt
Whisk the brown sugar and salt into the vinegar with a fork until dissolved. Toss all remaining ingredients in the dressing. That’s it, you’ve got a chutney salad.
After the picture, I spooned the chutney salad onto the plate and ate it in combined bites with the samosa. Because of the chutney salad, I ate this all with a fork, but if you’re eating this as a reheated Veg Pocket, it works very well as a handheld food.
I am a Russian studies minor, and a former officer of my college’s Russian club. As such, I have had considerable exposure to Russian cooking, including borscht, which is usually made with a meat broth. Since the only must-have ingredient in borscht is beets, it is incredibly easy to make vegan. Tonight I made it with organic local beets, onion, several cloves of organic garlic, two carrots, horseradish, broth, and paprika (which is a bit of a Hungarian touch, I think it’s not a traditional borscht ingredient). I also roasted some potatoes and turnips, which I ate as a topping on the soup.
Naked beets waiting to be diced up. I peel my beets before I cook them, I find it less messy and painful than trying to skin cooked beets. They ooze less when they’re raw.
My jar of horseradish and beet juice. I blame my Russian professor for my addiction to this stuff.
Beets, carrots, garlic, onion, and horseradish simmering away in broth.
Potatoes and turnips roasted in olive oil with kosher salt and crushed pepper. They may not look like much, but these are amazing. The exterior gets very crisp while the inside is so soft and tender that it practically melts when bitten into. I think this is due to high heat–I roast potatoes at 475 for half an hour.
Plated and ready to eat. I pureed the borscht and let it cool to room temperature, then topped it with the roasted potatoes and turnips.
UPDATE: I don’t have any pictures because I got to the potluck and realized that my camera was still on my kitchen counter. ARGH. This also means that I have no pictures whatsoever of the cupcakes, soup, or tomato relish because for some reason, I didn’t take any shots of them in my kitchen before I left. So this is a tragically photo-less post. I will make it up to you later. With, umm, whatever I cook tonight. And I’m not sure what that will be, because I don’t have anything planned. Bear with me.
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No pictures for this yet, I’ll add them after the potluck, because I want pictures of all the other delicious veg foods, too.
So my friend and former roommate, S, is turning 23 and his roommates are throwing a party themed around colonialism. It’s a potluck, and the guests are kindly requested to bring veg dishes which we would not have been able to make if it weren’t for the long history of European colonialism. Yes, they’re kooky kids, but I love them all dearly and S really is abnormally fascinated with colonialism.
I’ve made two dishes: peanut butter cupcakes with bitter chocolate ganache, and black bean soup with spicy green tomato relish. The peanut butter cupcakes are the ones from Vegan Cupcakes Take Over the World, with a couple of very small changes–dark brown sugar instead of molasses, banana instead of flax as the egg replacer, and the addition of pumpkin pie spice. I’ll add pictures later, but here are the recipes for the bitter chocolate ganache and the spicy green tomato relish. They’re both too simple.
BITTER CHOCOLATE GANACHE
1 cup vegan bittersweet chocolate chips
3 tablespoons spiced rum
2 tablespoons creamy peanut butter
Melt the chocolate chips and rum together in a double boiler. When they have formed a sauce, stir in the peanut butter until thoroughly combined. Makes enough to top twelve cupcakes.
SPICY GREEN TOMATO RELISH
10 oz green tomato, chopped into large pieces
1/4 cup pickled green jalapenos
1 green onion stalk, chopped
1 tsp crushed red pepper
1 tsp kosher salt
apple cider vinegar
Place first five ingredients in a container with a lid. Add enough apple cider vinegar to cover, and refrigerate overnight. When you’re ready to make your relish, drain the vinegar and place all the solids in a food processor. Whiz it about until everything has been diced into uniform small pieces. Can be served with chips or any Mexican food–I’m putting it on top of black bean soup.
PARTY RECAP
The potluck was fun, and the food was delicious. Also on the table: sticky rice, pumpkin pudding, fried spring rolls, a green salad with avocado and pepitas, burritos, tortilla chips, corn salsa, and straight gin. The cupcakes and relish were both big hits, and someone asked me for the tomato relish recipe for inclusion in a vegan cooking zine that is coming together in the area. After the feasting was over, we cleared out the kitchen and my other former roommate, T, set up his turntables and crates of 45s and DJ’d a set. I walk-of-shame’d my way back home at 7am. Moral of the story: vegans party really hard.
I’ve had better days than today. I planned to make black bean soup, but I didn’t have the drive or the energy to do anything more complex than lay in my bed, drinking orange juice and watching The Office. Eventually I got around to frying up some pumpkin fauxsage and eating it as a sandwich on a vegan rosemary bagel with Tofutti cream cheese and hot sauce. I also put together a jar of green tomato fridge pickles for my friend’s birthday party tomorrow. But nothing, you know… photogenic. Blog worthy. So in the interest of keeping the MoFo momentum going, I present a small handful of dishes involving pumpkin which have caught my eye in the Veganmofo world over the past few days.
Breakfast seems like a good place to start, don’t you think? While I’ve made two types of pumpkin muffins in the past couple of weeks, Trinity at haiku tofu branched out in the baked goods world to make Pumpkin Cinnamon Scones.
The young lady at bakery manis has a charming Little Pumpkin That Could from her garden, which she plans to eat in a simple fashion.
Vegetabull is working through a massive quantity of pumpkin puree and featured pumpkin bread on Day 3 of the MoFo, but in the interest of including something savory I chose her other pumpkin dish for inclusion in the mini round-up: Pumpkin and Chanterelle Soup, which she adapted from a recipe in the Moosewood Cookbook. I love pumpkin soup, but I always make it straight—pumpkin, broth, coconut milk, onions, pureed until smooth. I’ve never even considered adding anything in a co-starring role with the pumpkin, but this soup looks and sounds amazing.
Also in the savory category, there is a mouthwatering Thai Green Coconut Pumpkin Curry at Beans and Greens, from a recipe in the Millenium Cookbook (linked from her entry).
My friend is having a birthday party veg potluck tomorrow themed around “foods we wouldn’t have without colonialism,” so I promise that tomorrow’s entry will be more stimulating than today’s. There will be cupcakes.