Saturday, September 27, 2008
Sloppy Joes are kind of like margaritas. No, I don't put tequila in my sloppy joes, although that is a thought. With both margs and sloppy joes, I'm always up for trying a new recipe. I've mentioned how much we love VCON's Snobby Joes, a delicious version with lentils and a little maple syrup. Another favorite is this recipe from the New Farm cookbook. It comes together quickly, using TVP and the typical sloppy joe ingredients. Great in a sandwich, or eaten right out of a bowl with Fritos Scoops.
I've slowed down a little on my recipes recently. There's been orientation for dog walking at the Humane Society, Naomi Wolf's talk on our closing society , work, plus getting ready for the Shaw Art Fair. However, I'll be back nearly every day in October for VeganMoFo, starting October 1st! See you then.
Tuesday, September 23, 2008
We squeezed in one more picnic on the last day of summer. The weather was warm yet mild for our street's annual barbecue and potluck. There was a bike parade for neighbor kids, live music (provided by a neighbor's band), and the chance to meet newcomers and visit with old friends. Parade, shmarade you say, what about the food?
The prettiest dish in the picnic spread was a vegan one contributed by a non-vegan! A friend made sunny yellow rice topped with flavorful black beans. The brilliant yellow against the black/purple color was stunning. And he so considerately informed me that it was vegan-friendly.
We contributed this antipasto salad, which turned out to be delicious picnic fare. The dish works well if it's prepared in advance to marinate, and later served at room temperature. The variety of vegetables makes the salad colorful and festive. I'm creating a new "potluck" tag with this recipe, since I'm always looking for dishes that travel well. Hope your last day of summer was a great one too.
Adapted from Cooking Light
16 ounces frozen green beans
1 large red bell pepper, thinly sliced
1 pint grape tomatoes
1/2 cup kalamata olives, pitted and sliced in half
14 ounce can quartered artichoke hearts, drained
1/3 cup apple cider vinegar
1/4 cup fresh basil, thinly sliced
2 Tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon sugar
1/4 teaspoon salt
freshly ground black pepper
3 garlic cloves, minced
Cook green beans according to package directions. I placed mine in a glass container and added 4 tablespoons water. Cover with a lid and microwave for about 8 minutes. Stir a couple of times during cooking. Drain.
Place green beans through artichoke hearts in a large bowl.
Make the dressing by combining remaining ingredients in a small bowl and whisk with a fork. Or shake them up in a jar. Pour dressing over vegetables. Allow to marinate in the refrigerator for 1 to 2 hours. Check for seasoning. Serve chilled or at room temperature.
Sunday, September 21, 2008
Thursday, September 18, 2008
Monday, September 15, 2008
With a rainy, windy day on Sunday, soup seemed just right. This is an easy soup to make, featuring a late summer habanero from a friend's garden, black-eyed peas, and some leftover coconut milk from the Five Spice Powder Curry recipe. This spicy soup will warm a body up any chilly day. MD said he'd rate it a "Medium" on a heat scale, and didn't even add Sriracha. No Sriracha? Now that's a compliment.
Quick soak the black-eyed peas: Pick out any pebbles and rinse them in a strainer. Put them in large pot and cover with water, about 2 inches above the peas. Bring to a boil for 2 minutes. Remove from heat and cover with a lid. Let sit for 1 hour. Drain and rinse.
Heat the oil in the large pot over medium heat. Saute the onion and celery for about 4 minutes, until they begin to soften. Add garlic, habanero, fenugreek, curry, and cumin. Saute for about 1 minute. Add broth, coconut milk, and black-eyed peas. Bring to a simmer and cook for about 25 minutes, until peas are done. Salt and pepper to taste. Puree some of the soup with an immersion blender until the texture you desire. Stir in cilantro.
Friday, September 12, 2008
Give me a new spice, and I can entertain myself for weeks. A bottle of Chinese Five Spice Powder led me to this dish. I picked the spice up a few weeks ago at Penzeys. What is this stuff? The ingredients say China cassia cinnamon, star anise, anise seed, ginger, and cloves. The primary aroma, as you can guess, is of cinnamon. I couldn't wait to try it in a dish!
I veganized the recipe to use seitan and several vegetables that I had on hand. The resulting taste was like nothing I'd had (in a good way). This curry is light on sauce. There's a sweet undertone from the sweet potatoes and coconut milk, and the peanuts add a little crunch. Actually, based on my track record of crunchy rice, MD thought the rice was over-cooked again. But no, I'm getting the rice thing down, he realized the crunch was from peanuts and the rice was just right. He gave this dish his highest rating, that we should make it for friends. I can't wait to try my Five Spice Powder in more dishes. If you have a favorite way to use it, leave a comment to let me know.
Five Spice Powder Curry
Adapted from Food and Wine
1 Tablespoon canola oil
1 medium onion, diced
16 ounces seitan, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon Chinese Five Spice Powder
1 teaspoon cumin
a couple of shakes of cayenne powder
1/4 teaspoon turmeric
1 teaspoon salt
1 cup vegetable broth
1/2 cup coconut milk
1 medium sweet potato and 1 small russet potato, peeled and diced
2 baby bok choy, chopped
1 handful vegan dry roasted nuts, chopped
3 Tablespoons cilantro, chopped
1 large tomato, cut in bite-sized wedges
Jasmine rice, cooked
In a large skillet (with a lid for later), heat oil over medium heat. Saute onion for about 4 minutes. Add seitan through salt, and cook for about 5 more minutes. Stir in broth and coconut milk, and bring to a simmer. Add potatoes and cover with a lid. Simmer until potatoes are close to done, about 12 minutes. Add bok choy, cover, and simmer about 5 minutes. Stir in tomato, cilantro, and nuts. Cover and let steam for a couple of minutes. Serve over Jasmine rice.
Wednesday, September 10, 2008
Sunday, September 7, 2008
Friday, September 5, 2008
Wednesday, September 3, 2008
Monday, September 1, 2008
This creamy, tart dressing made everything taste better yesterday. First, we snacked on it drizzled across juicy, yellow tomatoes. Later, it made a great dip for Spudmaster chips. But I got really excited about it when we topped some quick vegan nachos with it. This dressing took our nachos to a whole new level and they were the best nachos I've had. In fact, a little batch of this might accompany me the next time we eat at Hacienda Restaurant, that is, until they decide to offer a vegan avocado dressing.