(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)
Soak the beans several hours or overnight. Drain and cover with fresh water in a large stockpot. Add the chili flakes and bay leaves. Bring to a boil and cook about 40 minutes, adding water occasionally as needed. Beans should be tender but not so soft they break apart easily. Drain the beans, remove the bay leaves, and set aside.
Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes. Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes. Remove and discard the tough stems and sliver the caps. Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty. You will have about 1 1/2 cups, which you will use in the sauce. Set aside.
Bring several quarts of water to a boil for the pasta. Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely. In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp. Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer. Add the greens and the mushroom soaking liquid and increase heat to medium-high. Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain well and gently combine with the sauce in a warm serving bowl. Pass the pepper grinder and additional soy sauce, if desired.
(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta. My beans turned out a bit on the falling-apart side, but were still good. I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty. Nice unexpected Asian flavor combination with the pasta.)
Monday, November 6, 2017
Friday, November 3, 2017
Apple Pie with an Olive Oil Crust
(recipe from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero, via Bust magazine)
For the olive oil double crust:
2 1/2 cups all-purpose flour
3/4 tsp. salt
2/3 cup olive oil, partially frozen (see first step)
4 to 8 Tbsp. ice water
1 Tbsp. apple cider vinegar
Wax paper for rolling
For the filling:
6 cups peeled Granny Smith apples, sliced 1/4-inch thick (about 3 lbs.)
1/3 cup brown sugar
1/2 cup white sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 Tbsp. all-purpose flour
Pinch salt
For the topping:
2 Tbsp. plain almond milk
2 Tbsp. sugar
1/2 tsp. cinnamon
Crust directions:
About an hour before starting to bake, place the olive oil in a thin plastic container. Freeze until it's opaque and congealed, but still soft, like the consistency of slightly melted sorbet.
In a large mixing bowl, sift together the flour and salt. Quickly add the olive oil by the tablespoonful, cutting it into the flour until the mixture is pebbly.
In a cup, mix 4 Tbsp. of ice water with the apple cider vinegar. Stir 2 Tbsp. of this mixture into the dough with a wooden spoon, adding more water gradually until you form a soft ball. Don't over-knead the dough!
Divide the dough into two balls and press them into inch-thick disks, then place each between 14-inch long sheets of waxed paper. Roll each into a circle about 1/4-inch thick, using a rolling pin. Fit dough into the pie pan, letting the excess hang over the edge. Place both crusts in the fridge until ready to use.
Filling directions:
Preheat the oven to 425F. Combine all filling ingredients in a large mixing bowl, tossing to coat the apples. Add the filling to the prepared pie shell. Cover with the top crust, pinch edges together, trim excess dough to about an inch, and crimp.
Brush the top of the pie with almond milk, then sprinkle with a mixture of cinnamon and sugar. Make five slits in the middle of the pie to let steam escape.
Bake for 25 minutes, then lower heat to 350F and bake for 30 to 35 more minutes, slipping on a pie-crust shield if the edges get too brown. Place on a cooling rack and wait about 30 minutes before serving.
For the olive oil double crust:
2 1/2 cups all-purpose flour
3/4 tsp. salt
2/3 cup olive oil, partially frozen (see first step)
4 to 8 Tbsp. ice water
1 Tbsp. apple cider vinegar
Wax paper for rolling
For the filling:
6 cups peeled Granny Smith apples, sliced 1/4-inch thick (about 3 lbs.)
1/3 cup brown sugar
1/2 cup white sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 Tbsp. all-purpose flour
Pinch salt
For the topping:
2 Tbsp. plain almond milk
2 Tbsp. sugar
1/2 tsp. cinnamon
Crust directions:
About an hour before starting to bake, place the olive oil in a thin plastic container. Freeze until it's opaque and congealed, but still soft, like the consistency of slightly melted sorbet.
In a large mixing bowl, sift together the flour and salt. Quickly add the olive oil by the tablespoonful, cutting it into the flour until the mixture is pebbly.
In a cup, mix 4 Tbsp. of ice water with the apple cider vinegar. Stir 2 Tbsp. of this mixture into the dough with a wooden spoon, adding more water gradually until you form a soft ball. Don't over-knead the dough!
Divide the dough into two balls and press them into inch-thick disks, then place each between 14-inch long sheets of waxed paper. Roll each into a circle about 1/4-inch thick, using a rolling pin. Fit dough into the pie pan, letting the excess hang over the edge. Place both crusts in the fridge until ready to use.
Filling directions:
Preheat the oven to 425F. Combine all filling ingredients in a large mixing bowl, tossing to coat the apples. Add the filling to the prepared pie shell. Cover with the top crust, pinch edges together, trim excess dough to about an inch, and crimp.
Brush the top of the pie with almond milk, then sprinkle with a mixture of cinnamon and sugar. Make five slits in the middle of the pie to let steam escape.
Bake for 25 minutes, then lower heat to 350F and bake for 30 to 35 more minutes, slipping on a pie-crust shield if the edges get too brown. Place on a cooling rack and wait about 30 minutes before serving.
Grilled Winter Squash with Millet Pilaf and Coconut Chutney Sauce
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1/2 cup coconut milk
1/3 cup prepared mango chutney
1 Tbsp. fresh-squeezed lime juice
2/3 cup uncooked millet
1 1/2 cups vegetable stock
2 medium acorn or delicata squashes (about 1 lb. each)
4 tsp. coconut oil
1 small yellow onion, diced small
1 small carrot, diced small
2 cloves garlic, minced
1 tsp. mustard seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. fennel seeds, crushed
4 cups loosely packed, finely chopped napa cabbage
1/8 tsp. salt
1/8 tsp. cayenne
To make the sauce, combine the coconut milk, chutney, and lime juice in a food processor or blender and puree until smooth. Set aside at room temerature so the flavors can blend. Preheat a coal or gas grill to medium-high.
Rinse and drain the millet and toast it in a dry, heavy-bottomed skillet over medium-low heat for 5 minutes, stirring constantly. Meanwhile, bring the stock to a boil in a saucepan. Add the toasted millet to the hot stock. Cover the pot, reduce heat to low, and simmer 25 minutes. Turn off the heat and allow the pot to sit with lid undisturbed until you are ready for the millet.
Meanwhile, cut the squashes in half lengthwise. Do not peel them. Scrape out and discard the seeds. Slice each half into 1-inch wedges. Use 2 tsp. of the oil to lightly coat both sides of each squash wedge. Place the squash on the hot grill and cook about 3-4 minutes per side, turning once. Squash should be quite tender but not falling apart.
Heat the remaining 2 tsp. of oil over medium heat in a sauté pan or skillet. Add the onion, carrot, and garlic, along with the mustard, cumin, and fennel seeds. Sauté, stirring frequently, 5 minutes. Add the cabbage, salt, and cayenne and sauté 5 minutes longer, until cabbage is wilted. Gently, but thoroughly, combine the sautéed vegetables with the hot cooked millet.
Mound the hot pilaf onto individual serving plates. Arrange grilled squash wedges alongside each portion of pilaf. Spoon the sauce generously over the squash and serve immediately.
(I just baked my squash instead of grilling. I also just mixed everything together to take for lunches - would recommend cutting squash into a smaller dice to serve in this way. Be careful of the chutney you buy: some are super sugary! All in all, this had a nice and interesting flavor.)
1/2 cup coconut milk
1/3 cup prepared mango chutney
1 Tbsp. fresh-squeezed lime juice
2/3 cup uncooked millet
1 1/2 cups vegetable stock
2 medium acorn or delicata squashes (about 1 lb. each)
4 tsp. coconut oil
1 small yellow onion, diced small
1 small carrot, diced small
2 cloves garlic, minced
1 tsp. mustard seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. fennel seeds, crushed
4 cups loosely packed, finely chopped napa cabbage
1/8 tsp. salt
1/8 tsp. cayenne
To make the sauce, combine the coconut milk, chutney, and lime juice in a food processor or blender and puree until smooth. Set aside at room temerature so the flavors can blend. Preheat a coal or gas grill to medium-high.
Rinse and drain the millet and toast it in a dry, heavy-bottomed skillet over medium-low heat for 5 minutes, stirring constantly. Meanwhile, bring the stock to a boil in a saucepan. Add the toasted millet to the hot stock. Cover the pot, reduce heat to low, and simmer 25 minutes. Turn off the heat and allow the pot to sit with lid undisturbed until you are ready for the millet.
Meanwhile, cut the squashes in half lengthwise. Do not peel them. Scrape out and discard the seeds. Slice each half into 1-inch wedges. Use 2 tsp. of the oil to lightly coat both sides of each squash wedge. Place the squash on the hot grill and cook about 3-4 minutes per side, turning once. Squash should be quite tender but not falling apart.
Heat the remaining 2 tsp. of oil over medium heat in a sauté pan or skillet. Add the onion, carrot, and garlic, along with the mustard, cumin, and fennel seeds. Sauté, stirring frequently, 5 minutes. Add the cabbage, salt, and cayenne and sauté 5 minutes longer, until cabbage is wilted. Gently, but thoroughly, combine the sautéed vegetables with the hot cooked millet.
Mound the hot pilaf onto individual serving plates. Arrange grilled squash wedges alongside each portion of pilaf. Spoon the sauce generously over the squash and serve immediately.
(I just baked my squash instead of grilling. I also just mixed everything together to take for lunches - would recommend cutting squash into a smaller dice to serve in this way. Be careful of the chutney you buy: some are super sugary! All in all, this had a nice and interesting flavor.)
Tuesday, October 24, 2017
Pineapple Papaya Salad with Dried Apricots and Coconut
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)
1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut
Slice off both ends of the pineapple, then cut the pineapple in half crosswise. Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board. Peel the other half. Cut each half into lengthwise quarters and slice off and discard the tough core portion. Cut the quartered pineapple into small, uniform chunks. Place the pineapple in a large mixing bowl.
Cut the papaya in half lengthwise and scrape out the seeds. Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks. Add the papaya to the pineapple in the bowl.
Peel the bananas and chop them into small uniform pieces. Core the apple and chop it into bite-size pieces. Toss the bananas and apple with the pineapple and papaya. Add the apricots, orange juice, and lime juice to the bowl and toss. Transfer to a pretty serving bowl.
Place the coconut in a dry, heavy-bottomed skillet over medium heat. Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color. Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.
1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut
Slice off both ends of the pineapple, then cut the pineapple in half crosswise. Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board. Peel the other half. Cut each half into lengthwise quarters and slice off and discard the tough core portion. Cut the quartered pineapple into small, uniform chunks. Place the pineapple in a large mixing bowl.
Cut the papaya in half lengthwise and scrape out the seeds. Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks. Add the papaya to the pineapple in the bowl.
Peel the bananas and chop them into small uniform pieces. Core the apple and chop it into bite-size pieces. Toss the bananas and apple with the pineapple and papaya. Add the apricots, orange juice, and lime juice to the bowl and toss. Transfer to a pretty serving bowl.
Place the coconut in a dry, heavy-bottomed skillet over medium heat. Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color. Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.
Root Vegetable & Apple Slaw
(recipe from Clean Eating magazine)
1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste
Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste
Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside at room temperature.
Prepare slaw: To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil. Add grated beet and blanch for 30 seconds, until water returns to a boil. Drain and rinse with cold water. Dry; add to a large bowl. (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)
To bowl with the beet, add the carrots, apples, and radishes. Add dressing and toss. Season with additional salt and pepper, if desired.
(A food processor's grating attachment makes for quick preparation. I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)
1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste
Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste
Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside at room temperature.
Prepare slaw: To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil. Add grated beet and blanch for 30 seconds, until water returns to a boil. Drain and rinse with cold water. Dry; add to a large bowl. (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)
To bowl with the beet, add the carrots, apples, and radishes. Add dressing and toss. Season with additional salt and pepper, if desired.
(A food processor's grating attachment makes for quick preparation. I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)
Monday, October 9, 2017
California Miso, Avocado, and Lima Bean Salad
(recipe from 101cookbooks.com)
For the dressing:
1 Tbsp. miso paste
1 Tbsp. brown rice vinegar
1 Tbsp. soy sauce
juice of 1/2 a lime
4 Tbsp. dairy-free yogurt
sea salt
5 oz. broccoli, stems chopped, florets broken into little heads
2 Tbsp. pumpkin seeds
2 Tbsp. sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
One 15-oz. can lima beans (or any white bean), drained [these can be pan-fried and chopped a bit]
First make the dressing. Mix all dressing ingredients together in a bowl, adding a little salt if needed, depending on how salty your miso is. Alternately, if the dressing is too salty, add more yogurt.
Next, blanch the broccoi in boiling, salted, water for a minute or so, until it has lost its rawness and is a lovely bright green. Drain and let cool.
Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.
Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans. Once the broccoli and seeds are cool, add them too. Pour over the dressing and toss well.
(Can be served with steamed bown rice or soba noodles for a more substantial dinner.)
For the dressing:
1 Tbsp. miso paste
1 Tbsp. brown rice vinegar
1 Tbsp. soy sauce
juice of 1/2 a lime
4 Tbsp. dairy-free yogurt
sea salt
5 oz. broccoli, stems chopped, florets broken into little heads
2 Tbsp. pumpkin seeds
2 Tbsp. sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
One 15-oz. can lima beans (or any white bean), drained [these can be pan-fried and chopped a bit]
First make the dressing. Mix all dressing ingredients together in a bowl, adding a little salt if needed, depending on how salty your miso is. Alternately, if the dressing is too salty, add more yogurt.
Next, blanch the broccoi in boiling, salted, water for a minute or so, until it has lost its rawness and is a lovely bright green. Drain and let cool.
Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.
Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans. Once the broccoli and seeds are cool, add them too. Pour over the dressing and toss well.
(Can be served with steamed bown rice or soba noodles for a more substantial dinner.)
Eggplant Pasta Salad with Kalamata Olives
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley
Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length. Trim all but about 2 inches of the tops from the green onions. Cut in half lengthwise, then into 1-inch pieces. [I just sliced the green onions on a diagonal.]
Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute in the oil. Add the eggplant, green onion and bell pepper; stir. Sprinkle with the oregano and 1/4 tsp. of the salt. Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely. Transfer to a large bowl.
Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt. Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.
Bring several quarts of water to a boil. Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.
2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley
Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length. Trim all but about 2 inches of the tops from the green onions. Cut in half lengthwise, then into 1-inch pieces. [I just sliced the green onions on a diagonal.]
Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat. Add the garlic and chili flakes and stir to distribute in the oil. Add the eggplant, green onion and bell pepper; stir. Sprinkle with the oregano and 1/4 tsp. of the salt. Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely. Transfer to a large bowl.
Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt. Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.
Bring several quarts of water to a boil. Cook the pasta until al dente. Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.
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