Friday, October 19, 2018

Squash with Olive Oil and Garlic

(recipe from Maine magazine)

1 whole buttercup squash
1 head of garlic
Olive oil
Kosher salt and fresh ground pepper, to taste

Preheat the oven to 350F.

Place the whole buttercup squash on a cookie sheet.  Take the head of garlic, cut the top tips off, and place on a piece of aluminum foil.  Drizzle olive oil on top,  Wrap the foil around the head of garlic and put it on the cookie sheet.  Place squash and the garlic in the oven.

In 30 minutes or so, take the garlic out, if soft.  In an hour, take the squash out, if very soft.  Prick with a metal skewer to test.  Cut the squash in half, remove the seeds, and put the soft flesh in a bowl.  Add the roasted cloves of garlic to the squash, along with a little olive oil, and mash until the consistency is uniform.  Add salt and pepper to taste.

Tuesday, October 16, 2018

Shitake, Leek & Arugula Salad

(recipe from a magazine, not sure which one)

1/2 lb. shitake mushrooms, stemmed and sliced 1/4-inch thick
1 medium leek, white and light green parts only, halved lengthwise and sliced 1/8-inch thick
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 lemon
3 lightly packed cups baby arugula

Position a rack in the center of the oven and heat the oven to 450F.

In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

On a small baking sheet, scatter the mushrooms and leeks in a single layer.  Roast until the vegetables are tender, about 15 minutes. 

Combine the arugula and roasted vegetables in a large bowl.  Squeeze about 1 Tbsp. juice from the lemon onto the vegetables and toss to combine.  Season to taste.

(For a convenient dinner, roast some 6 oz. salmon fillets along with the vegetables on the baking sheet.  Serve together.)

Dijon Vinaigrette Potato Salad

(recipe from Whole Foods Market)

3 lbs. medium Yukon Gold potatoes, whole (each about 3 inches in diameter)
1/2 cup olive oil
3 Tbs. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives, finely chopped
1/3 cup flat-leaf parsley, chopped
3 Tbsp. fresh tarragon, minced
2 Tbsp. capers, drained

Place the potatoes in a large pot and add enough water to cover them by 2 inches.  Bring the water to a boil and cook the potatoes until tender, about 15 minutes.  Drain the potatoes and let cool.

Whisk together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended.  Set aside.

Cut the cooked potatoes into bite-size pieces.  Place the potatoes in a large bowl.  Add the chives, parsley, tarragon and capers.  Pour the dressing over the potato mixture and gently toss to coat.  Serve at room temperature.


Friday, October 12, 2018

Fall Mushroom Soup with Savory Herbs

(recipe adapted from Edible Maine magazine)

5 Tbsp. olive oil, divided
2 yellow sweet onions, diced
Kosher salt
3 leeks, cut into thin rounds
1 1/2 lbs. button or cremini mushrooms, cleaned and sliced
1/4 cup sherry
4 cups vegetable broth
Fresh ground pepper
1/2 lb. maitake mushrooms (or any fancy mushroom blend), cleaned and cut bite-sized
3 sprigs oregano (or similar amount dried)
3 sprigs thyme, leaves picked from stems (or similar amount dried)
3 sprigs rosemary, leaves picked from stems (or similar amount dried)
1 cup unsweetened plain almond milk

In a medium, heavy-bottomed soup pot with a cover, warm 3 Tbsp. olive oil over medium-low heat.  Add the onions and a big pinch of salt and give a stir.  Cover.  Let cook for 5 minutes.  Add the leeks and let cook for another 10 minutes.  Add the button mushrooms and another pinch of salt and let cook for 10 minutes, checking periodically to make sure that nothing is browning.  All the vegetables should be sweating in their own natural juice.  Add the sherry and turn up the heat to medium-high.  Let boil for 2 to 3 minutes until the alcohol is cooked off.  Add the vegetable broth.  Bring to a simmer and let cook for another 5 minutes.  Turn off the heat.  Put half of the mixture into a blender and blend to a slightly coarse texture.  Return to the pot and season with salt and pepper.

In a medium sauté pan, melt remaining 2 Tbsp. olive oil over medium heat.  Add the maitake mushrooms, herbs, and salt to taste.  Sauté until tender.

Add the sautéed mushrooms and herbs to the soup pot with the almond milk.  Stir and warm.

(I added a bunch of fresh chopped tarragon to the soup as well because I had on hand.  Sautéed it with the mushrooms, and instead just added the other dried herbs directly to the soup with the broth.  Was delicious!)


Sunday, September 23, 2018

Roasted Cherry Tomato Clafoutis

(recipe from Whole Living magazine)

1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley

Heat oven to 400F.  On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper.  Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep)  baking dish and let cool slightly.  Decrease oven temperature to 350F.

In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs.  Pour mixture over slightly cooled tomatoes.

Bake until top is golden brown and edges are puffed, 35 to 40 minutes.  Serve warm or at room temperature.





Quinoa and Bean Summer Salad

(recipe from The Kinfolk Table by Nathan Williams)

1 cup quinoa
2 Tbsp. olive oil
Sea salt
2 cups water
One 16-oz. can black beans, rinsed and drained
One 16-oz. can chickpeas, rinsed and drained
1 red bell pepper, ribs and seeds removed, chopped
1 cucumber, seeded and cut into 1/4-inch dice
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
Freshly ground black pepper

Rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear.  Heat 1 Tbsp. of the olive oil in a medium saucepan over medium-high heat until shimmering.  Add the quinoa and 1/2 tsp. salt and cook, stirring, for about 5 minutes or until beginning to dry and turn golden.  Add the water and bring to a boil.  Reduce the heat to medium and simmer for about 10 minutes.  Reduce the heat to low, cover, and cook for about 15 minutes, until all of the water has been absorbed and the quinoa is tender.  Fluff the quinoa with a fork and transfer to a salad bowl.  Cool completely.

Add the black beans, chickpeas, bell pepper, cucumber, vinegar, lemon juice, and remaining 1 Tbsp. olive oil and toss to combine.  Season with salt and pepper to taste and serve.




Cauliflower Sautéed with Peaches and Cardamom

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves

Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet.  Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.

Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.

When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet.  Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through.  Toss with the parsley in a bowl and serve hot or at room temperature.

(Really good and interesting.  I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it.  Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)


Friday, September 7, 2018

Honey Orange Blossom Vinaigrette

(recipe from Edible Maine magazine)

1/2 cup olive oil
1/4 cup honey
1/4 cup lemon juice
4 tsp. sherry vinegar
2 tsp. orange blossom water
1 tsp. kosher salt
1/2 tsp. cracked black pepper

In a pint jar with a lid, combine ingredients.  Put cover on and give it a good shake until the honey is dissolved.  

Citrus Lentil Salad

(recipe from The Kinfolk Table by Nathan Williams)

1 cup dried lentils, picked over
6 scallions, white and pale green parts only, thinly sliced
3 Tbsp. olive oil
1 Tbsp. white wine or apple cider vinegar
3 Tbsp. fresh lemon juice
Grated zest of 1 lemon or orange
1 Tbsp. sugar (I used honey)
Salt and freshly ground black pepper

Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches.  Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes or until the lentils are tender.

Drain the lentils and place them in a large bowl.  Add the scallions, olive oil, vinegar, lemon juice, zest, sugar, and salt and pepper to taste.

Let the salad rest for at least 20 minutes to allow the flavors to combine.  Serve.  The salad can be stored, refrigerated, in an airtight container for up to 2 days.

Note: The scallions may be replaced by 1/2 red onion or 2 shallots.


Friday, August 24, 2018

Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.




Wednesday, July 11, 2018

Endive and Apple Salad

(recipe from Food & Wine magazine)

1/4 cup apple cider vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1 tsp. sugar
3/4 cup olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Whisk first 4 ingredients in a small bowl.  Gradually whisk in the oil.  Season to taste with salt and pepper.  Set vinaigrette aside.  Mix endive, escarole, and apple in a large bowl.  Toss salad with 1/4 cup of the vinaigrette, or to taste.


Cannellini Beans in Mint Marinade

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained

Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl.  Stir in the mint.  Add the beans to the marinade.  Gently toss to coat, then allow them to marinate at room temperature for several hours before serving.  Any leftovers may be refrigerated, but should be returned to room temperature before serving.


Friday, May 4, 2018

Winter Ruby Salad with Pomegranate Dressing

2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
2 cups thinly sliced arugula
1 cup seeded and chopped small sweet salad peppers (I used 1/2 cup red bell pepper, 1/2 cup peppadews)
1 cup thinly sliced basil
1 cup pomegranate seeds
1 red grapefruit, peeled, sectioned, and chopped
2/3 cup Pomegranate Dressing (below) (I only used 1/3 cup)

Combine all ingredients in a large bowl and toss gently.  Let stand 10 minutes and serve.

Pomegranate Dressing
1/3 cup avocado oil (I used olive oil)
1 shallot, minced
1/3 cup pomegranate juice (I used orange juice)
1 tsp. honey
1/8 tsp. sea salt

Combine all ingredients and whisk well to emulsify.  Refrigerate leftovers for up to 3 days.  Makes about 2/3 cup.

(Such amazing flavor!  Refreshing and delightful.)

Wednesday, April 25, 2018

Sweet Potato Curry with Chickpeas

  • (recipe from dryman.com)

1/2 Tbsp. olive oil
6 oz. baby spinach or baby kale
Two 15 oz. cans chickpeas
1 red onion, diced
2 yellow bell peppers, diced
2 sweet potatoes, diced into 1/4-inch cubes
1/2 cup frozen corn
1 large carrot, peeled and diced
7 cloves garlic, minced
1 Tbsp. minced ginger
2 heaping Tbsp. curry powder
1 tsp. salt
30 oz. can crushed tomatoes
15 oz. can light coconut milk

Heat a large pot over medium heat. Add the olive oil, onion, carrots, and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Add in the rest of your ingredients.

Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

(OMG!  So delicious!)




Saturday, April 14, 2018

Green Harissa Sauce

(recipe from drhyman.com)

1 packed cup flat leaf parsley leaves
1/2 cup cilantro leaves
1/4 cup mint leaves
2 medium cloves garlic
Juice from half a lemon
1 tsp. ground cumin
1/3 cup extra-virgin olive oil
1/2 tsp. sea salt
Freshly ground pepper

Place all ingredients except the olive oil into a blender and blend until smooth.  While the blender is running, slowly add the oil until incorporated.

(Delicious and easy sauce.  Can be used with noodles, zucchini noodles, any veggies.)

Saturday, April 7, 2018

Bourbon Cocktail with Apple Cider, Lemon, and Maple Syrup

(recipe from Edible Maine magazine)

2 ounces bourbon
2 ounces cider
1/2 ounce lemon juice
1/2 ounce maple syrup
Lemon peel for garnish

Fill a cocktail shaker with ice.  Add the bourbon, maple syrup, and lemon juice.  Give it a good shake.  Pour into an old fashioned glass filled with ice cubes and top with the cider.  Give it a stir and finish with a lemon peel.

(Made for Sage and I around Thanksgiving 2017.  Cheers!)




Monday, April 2, 2018

Grapefruit Hot Toddy

(recipe from Thug Kitchen)

2 cups water
2 bags black tea
1/2 cup fresh grapefruit juice (about 1 grapefruit) [I used bottled juice]
2 shots bourbon
1 Tbsp. maple syrup
2 cinnamon sticks

Bring the water to a boil on the stove with a kettle or whateverthefuck else you use.  In a large measuring glass or heat-safe pitcher add the grapefruit juice, bourbon, maple syrup, and the cinnamon sticks.  When the water is boiling, pour it into the pitcher, add the tea bags, and cover that motherfucker to keep it warm while the flavors mix.  Let the tea steep for 3 minutes.  Take out the tea bags and cinnamon sticks and serve that shit immediately.

Vegan Date Nut Bread

(recipe from Food 52)

1 1/2 cups pitted medjool dates, chopped into small pieces (heaping)
2 cups boiling water
2 cups all-purpose flour
1 Tbsp. baking soda
1 tsp. cinnamon
1/4 tsp. sea salt
2/3 cup organic cane sugar
1 tsp. apple cider vinegar
3/4 cup almond milk
1/2 cup melted coconut oil
1 Tbsp. flax meal mixed with 3 Tbsp. warm water and allowed to thicken for a few minutes (I used egg replacer)
1/2 cup chopped walnuts

Preheat oven to 350F.  Pour the boiling water over the dates and allow them to sit for at least ten minutes.

As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar.

Whisk together the vinegar and almond milk vigorously, till frothy.  Add the coconut oil and flax meal/water mixture.  Incorporate the wet ingredients into the dry ones until just mixed.  Drain and fold in the dates, along with the walnuts.  Add a splash of almond milk if the mixture is too dry.

Pour batter into a 9x5-inch baking pan and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.

Wednesday, March 28, 2018

Millet Soup

(recipe from May All Be Fed: Diet For A New World by John Robbins)

3 1/2 cups vegetable stock
1/2 cup millet
1/2 small cauliflower, cut into small florets
1 medium carrot, coarsely chopped
1 rib celery, with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions, with tops, finely chopped
2 cups soy milk (I used almond milk)
3 Tbsp. tamari
2 Tbsp. nutritional yeast flakes, optional

Put the stock and millet into a large pot.  Bring to a simmer over medium heat, cover, and cook for 12 minutes.

Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer.  Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.

Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.

Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer.  Serve immediately.

(This is a delightful and easy to make soup!  I recommend adding spinach also at the end with the mushrooms and onions - makes it more colorful.  This soup keeps well in the fridge for several days.)




Wednesday, February 28, 2018

Julie Wilson's Wild Rice and Mushroom Soup

(recipe modified from The New York Times Cook Book via a newspaper clipping)

1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley

Put the dried mushrooms in a mixing bowl and add 4 cups of the water.  Let soak 20 minutes or longer.  Drain but reserve the soaking liquid.

Squeeze the drained mushrooms and run under cold water to remove any soil or sand.  Squeeze dry.  Trim off any rough stems.  Chop coarsely.  Set aside.

Line a mixing bowl with a sieve.  Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it.  Set aside.

Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice.  Add salt and cover closely.  When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed.  Add a little more water if necessary as the rice cooks.

Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks.  Cook, stirring often, until the onions are softened.  Add the chopped soaked mushrooms and sprinkle with flour.  Cook over low heat, stirring often, about 4 minutes.  Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked.  Bring to the boil.  Simmer uncovered over low heat about 1 hour.  There should be 5 or 6 cups of soup.

Strain the soup, reserving both the liquid and the solids.  Ladle the solids, a little at a time, into a food processor and blend thoroughly.  Return the soup to the pot; add the reserved liquid and half-and-half.

Meanwhile, cut the fresh mushrooms into thin slices.  There should be about 1 1/2 cups.

Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms.  Sprinkle with lemon juice and cook, stirring, about 1 minute.  Sprinkle with sherry.

Add the sliced mushrooms and wild rice to the soup and bring to the boil.  Add salt and pepper.  Sprinkle with thyme and parsley.  Serve hot in hot soup bowls.

(This is the soup my father makes every year for Christmas.  It is elegant.  I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good.  A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press.  2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.)  3. I used dried thyme, and added it earlier, before simmering the soup.)






Tuesday, January 16, 2018

Fettuccine with Zucchini, Roasted Peppers, Almonds, and Mint

(recipe adapted from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

Roasted whole red peppers from a jar (the equivalent amound of about 2 large red bell peppers)
1/4 cup slivered raw almonds
1 lb. zucchini (about 3 medium)
1 medium white onion
2 Tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/4 tsp. salt
3/4 cup minced fresh mint leaves
1/2 cup dry white wine
3 Tbsp. fresh-squeezed lemon juice
1 lb. dried fettuccine

Cut the peppers into thin 1-inch strips.  Set aside.

Place the almonds in a single layer in a dry, heavy-bottomed skillet over medium-high heat.  Shake the pan frequently.  Soon the nuts will begin to turn golden brown, emitting a wonderful roasted aroma.  Immediately remove them from the pan and set aside.

Wash and dry the zucchini and cut into 1/4-inch rounds.  Trim off and discard the ends of the onion, peel it, and cut it in half lengthwise.  Place each half cut side down on your work surface and slice lengthwise into 1/4-inch-thick slices.

In a large pot, bring several quarts of water to a boil for the pasta.  Meanwhile, heat the oil in a large skillet over medium heat.  Saute the onion, garlic, and chili flakes for about 5 minutes, stirring frequently, until the onion begins to turn golden.  Add the zucchini and salt, then saute about 15 minutes over medium-high heat, stirring frequently.  The vegetables should be nicely browned.  Stir in the mint and bell pepper strips, then add the wine and lemon juice.  Stir and saute about 1 minute.  Cover the pan, turn off the heat, and allow to stand about 5 minutes.

Meanwhile, cook the pasta in the boiling water until al dente and drain well.  Toss the hot pasta with the zucchini mixture and almonds in a warmed serving bowl until well combined.  Serve hot.



 

 

Braised Turnips with Chives and Parsley

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 lb. turnips
1 1/2 Tbsp. olive oil
1/4 tsp. salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 Tbsp. minced fresh chives
3 Tbsp. minced fresh parsley

Peel the turnips and chop them into roughly 1/2-inch cubes.  Heat the oil in a skillet over medium-high heat and add the turnips.  Saute about 10 minutes, stirring frequently, until they are browning nicely.  Stir in the salt and pepper, then add the stock and immediately cover the pan tightly.  Reduce heat to medium-low and cook 10 minutes.

Remove the lid and continue to stir and saute until all of the liquid has evaporated and the turnips are tender, about 3-5 minutes.  Stir in the chives and parsley, and transfer to a serving dish.  Serve hot or warm.


Monday, January 8, 2018

Okra, Corn, and Tofu Gumbo

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

1/4 cup unbleached flour
3 cups uncooked long-grain white rice (or brown rice)
Pinch plus 3/4 tsp. salt.
1 lb. fresh okra
2 cans (4oz. each) whole green chiles (or use several (5-6) small fresh chiles)
2 Tbsp. vegetable oil
2 medium white onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium red bell pepper, finely diced
1 cup chopped celery
1 lb. firm tofu, diced
2 cups fresh or frozen corn kernels
1 tsp. chili powder
1/4 tsp. cayenne
2 tsp. filé powder (I omitted this)
2 medium fresh tomatoes, coarsely chopped

Place the flour in a dry, heavy-bottomed skillet over medium heat and brown for 5 minutes, stirring constantly.  You must keep the flour moving to prevent it from burning.  If the flour begins to blacken (not brown), turn down the heat a little and begin again with fresh flour.  When the flour is uniformly dark tan in color, remove it from the pan and set aside.

Cook the rice according to the package directions

Meanwhile, trim off the stem ends of the okra and slice the pods crosswise into 1-inch pieces.  Set aside in a bowl.  Remove the stems and seeds of the chiles and slice them into long, thin strips.  Heat the oil over medium-high heat in a stockpot.  Saute the onions, carrots, bell pepper, and celery for 10 minutes, stirring frequently, until they begin to brown.

Add the tofu, corn kernels, okra, green chiles, chili powder, 1/2 tsp. salt, and cayenne to the browned vegetable mixture.  Lower the heat to medium.  Stir and saute for 10 minutes, then distribute the browned flour evenly over the vegetables and tofu and stir it in.  Add 3 1/2 cups of hot water, the remaining 1/4 tsp. salt, the filé powder, and the tomatoes.  Increase the heat to bring the mixture to a rapid simmer, then reduce the heat to low, cover, and simmer for 10 minutes.  Serve hot over hot rice.




Coconut Snowballs

(recipe from the Bread and Chocolate blog)

1 3/4 cups unsweetened shredded coconut
2 tsp. coconut oil
1/4 cup cashews
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt

Pulse 1 cup of shredded coconut and coconut oil in a food processor, scraping down the sides, until well combined.  Add the cashews, maple syrup, vanilla, cinnamon, and salt.  Add 1/2 cup shredded coconut.  Pulse again.  Roll into 1-inch balls and coat in the remaining coconut.

Refrigerate for an hour, then serve.

Sweetness and Light Sugarplums

(recipe from PETA)

12 dried Medjool dates, pitted
8 dried apricots
1/2 tsp. cardamom seeds (I used ground cardamom)
1/2 tsp. anise seeds
1 1/2 cups walnuts
1/4 cup ground cinnamon or unsweetened cocoa powder

Place the dates and apricots in a food processor and pulse until the mixture just starts to come together.

Add the cardamom seeds, anise seeds, and walnuts and pulse again until just combined.  Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.

Pour the cinnamon or cocoa into a shallow bowl.  Form the date mixture into balls the size of walnuts and roll in the cinnamon or cocoa until completely coated.

Makes about 2 dozen sugarplums and keeps for 1 week in the refrigerator.