recipe Archives - Page 19 of 27

VeganMofo Droppings

Even though I had my camera stolen and essential didn’t post the last week while preparing for the Boston Vegetarian Food Festival, I still somehow managed to get in more than 20 VeganMofo posts. Go me!

Anyway, I have a couple of posts in me to catch up. This one will be the random assortment of food pics I took.

This was a quickie dinner thanks to the cheezy sauce I blogged about before.

Cheezy pasta & green beans with garlic bread

This lovely grill thali from Madras Chettinaad was a tasty break from baking for the Boston Vegetarian Food Festival. By the way, this is one of my go to restaurants for mixed veg/non-veg company.

I had some pumpkin in the freezer that I’d roasted and some home made stock, so I thought a pumpkin soup would be a good way to use some of that up. I started with this recipe, veganized it and skipped the cream/honey part at the end altogether. Also, a lot of the comments complained about it being bland, so I added a teaspoon of cayenne, a tablespoon of cumin and used ground cloves instead of whole so I wouldn’t have to try and fish them out later. The whole teaspoon of cayenne made it pretty spicy, so go lighter or skip it if you’re not into that. Monday night we ate this with grilled teese sammiches, but I failed to take a pic. So here it is with the pj&j as I ate it tonight. If I wasn’t lazy, I’d type this up in a nice new recipe, but I am, so there.

Oh, there’s more coming. A whole pile of Boston pics and another fabulous vegan potluck.

I’m a copycat

Because I have no original thoughts, I totally copied Leigh’s meatball subs. When she posted about them a couple of weeks ago I knew it was only a matter of time before I had to make them. Last night was the night. A couple of soft rolls, Italian Sausage Match Meat, Teese, and a jar of Trader Joe’s marinara. Pretty lazy food, but really tasty! I was surprised that the marinara needed no doctoring.

I defrosted the Match Meat and formed it into balls, Then I baked them on a cookie sheet for about 20 minutes at around 400 degrees F. Around halfway through they should be turned. It was more like 3/4 of the way through for me because I wasn’t paying attention. Then, I tossed the marinara into a sauce pan and simmered the balls in the sauce until everything was good and warm. The rolls were split, Teese slices placed along both sides and then it we broiled until the Teese melted. Slapped on some balls & sauce, then ate it up. Yum!

A nice surprise

Yesterday, I got my November issue of Gourmet in the mail. I think I got the subscription for free on some offer at amazon.com. Usually there’s only a recipe here and there that is naturally vegan and maybe a couple more that might be worth veganizing. So it was really nice to be flipping through and find a whole vegetarian Thanksgiving menu spread. What’s even better, is that when I looked it up at their site, they actually have 3 vegetarian menus online! Okay, not vegan, but still, most of the recipes are pretty easily veganized. Seriously, you’ve got to check out the pumpkin stuffed with vegetable stew on the website. How impressive would that look as a centerpiece?

Quick Asian Noodles For Dinner

Last night I decided to cook the quickest thing I had planned so there was time for me to lick on my new MacBook. The upside of getting my house burglarized, I suppose.

I mostly followed the recipe for Soba Noodles with Asian Greens and Slivers of Tofu from Quick Fix Vegetarian. Okay, so those aren’t soba noodles. Still, they’re Asian. The greens part is Chinese Broccoli, Gai Lan, I think. It’s kind of similar to rapini or broccoli rabe. Think really skinny broccoli that’s almost all leaf with little bitty florettes. Also, instead of baked Asian tofu, I used regular firm tofu that I browned up in a pan with a garlic clove and a sprinkle of tamari. Oh yeah, and I added half a red bell pepper. If you’ve cooked a bunch of stir fry type dishes, you know that the recipe is mostly just a suggestion. The more the make, the more comfortable you’ll be subbing in whatever you feel like. I ended up adding a lot more tamari than it called for, and then sprinked salt on top. I can be a salt fiend though. Really tasty though and had a high veg/noodle ratio so it was probably reasonably healthy as well.

Pita, pumpkin hummus and chard

When I saw this recipe while cruising VeganMoFo blogs, I knew I’d be making it soon. I mean, I had JUST cooked up a big batch of chickpeas. How could I not? Plus I’m apparently obsessed with pumpkin right now. I even bought one at the farmer’s market this weekend to bake up for myself. But for the hummus, I used the lazy canned kind. But I made up for that laziness by making my own pita.

For the pita, I used the recipe in The Bread Bible. It’s pretty simple and the dough can rest in the fridge for up to three days. So it’s easy to make them on your timetable rather than letting the yeast rule you.

Oh yeah, I almost forgot the really fun part about the pita. I mixed up the dough Sunday evening. I was a little tired. When I was getting the water, I just filled a measuring cup with water, then checked the temperature to make sure it was okay. The next step would have been to poor off the excess and pour the amount the recipe called for into the bowl. But I just dumped the whole thing into the bowl. Crap! So I added a little more yeast and flour until it felt right. Apparently I am learning what “feels right” means because they came out just fine. All but one even puffed like it should. And that one half puffed.

So, what about that hummus & chard? I gave you the link to the pumpkin hummus at the beginning. I don’t know if my garlic was super strong, but if you’re garlic shy, you should start with half the amount and see how you like it. I liked it just fine! It’s also a wee bit spicy. It mixes up really nice and smooth in the food processor. Sometimes hummus recipes don’t behave as well. The chard is Tunisian Braised Chard from Olive Trees and Honey. Flavorful and juicy. The pot liquor was so good that I’ve been drinking it after I finish the veggies.

pumpkin hummus, tunisian braised chard, pita

This post brought to you by: Kevin’s old powerbook! Which is really cute and small and sort of makes me wish the new MacBooks had a little bitty version. Bad news: someone broke into my house and took my shit. Good news: I’ll get a new computer a little sooner than I was planning. Bad news: probably not replacing camera.

Oh, and it might be too late, but I’m going to send this to Susan at Wild Yeast Blog for YeastSpotting. Even if it doesn’t make it, you should check out the YeastSpotting round-up every Friday. You’ll drool over all the bread yummies people have been making.