Saturday, May 21, 2016

breakfast

Homemade berry kombucha, fresh mango, roasted asparagus with smoked salt, whole wheat sourdough with Melt, tofu scramble with red onion and bell pepper, great leftovers from Afro-Vegan.



Coconuts and Coconut Bacon


Coconuts are so cheap at Jon's, I said. Get one; it'll be fun, I said.

This was not worth it! I broke a knife, then moved on to a hammer. I'm sure my neighbors thought I was really trying to be a noise artist. Because it was a mature coconut (ha), it was harder to open than a young one. Even when I did, the coconut water was a little funky and it didn't have that much meat.

I dreamed of coconut jerky and raw coconut ice cream (though I think you might need young coconut for the latter) before settling on coconut bacon. Inspired by this recipe at fettle vegan, I just winged it and it was quite good--more like bacon bits than bacon strips.














Coconut Bacon Bits

Ingredients
1/2 c 'beef' stock
some tamari
some liquid smoke
1 TB sugar
some smoked paprika
some gochujang
some garlic powder
diced raw coconut from one mature coconut

Instructions
Mix everything together, then marinate the coconut. Cook on a baking sheet at 375 for a very long time, stirring every 5 min until crisp.






Tempeh with Roasted Cauliflower and Agrodolce Sauce

The agrodolce sauce recipe from Isa Does It is really fantastic.


Solyanka

There is no soy in solyanka. Well, actually, there was in mine, but only by a specific twist of circumstance.

I had been wondering about olives in soup and whether that would be gross or awesome. This was surprisingly great! It made a TON of soup, however, and it's not something you want to eat meal after meal. I'd cut this recipe in half next time.

As far as I can tell from the internets, solyanka is kind of a "kitchen sink" type stew, with the defining feature being a sourness imparted by something pickled. I used mushrooms instead of meat, but I also threw in some roasted tofu and tempeh I had on hand as well. I followed this recipe, except I halved the onions (still a lot of onion!), cut back on salt, and added a lot of pepper.



Vegan Mushroom Solyanka 
(recipe from Vegan Sandra)

Ingredients
3 Tbsp oil
4 medium onions (note I used only 2; also I found them to be too stringy sliced; I would chop them next time)
2 ½ cups / 200 g chopped white mushrooms or other edible mushrooms
2 large garlic cloves
2 bay leaves
½ tsp ground black pepper
2 heaping tsp paprika powder (or I used aleppo pepper, not too different)
6 cups / 1L + 400 ml boiling water
3 medium potatoes
3 large pickles
3 Tbsp black olives (pitted)
3 Tbsp green olives (pitted)
5 Tbsp tomato paste
1 slice of lemon, cut into four
2 - 2 ¼ tsp salt (I only used 1 tsp--add carefully to taste)
(fresh parsley and/or spring onions for serving)
+Black pepper, other seasoning to taste

Instructions (from Vegan Sandra)
Heat up a thick-bottomed pot. Add oil, sliced onions and a pinch of salt. Cook for a couple of minutes. Add chopped white mushrooms, chopped garlic, bay leaves, ground black pepper and paprika powder. Cook for a couple of minutes. Add boiling water and boil for 5 minutes. Add sliced potatoes and boil another 5 minutes. Add chopped pickles, olives, tomato paste, lemon pieces and salt. Cook for 5 minutes or until the potatoes are soft. Serve with chopped fresh parsley and/or spring onions and sunflower sour cream, if you like.


Sunday, April 17, 2016

Buffalo Chickpea Burgers with Onion Rings; Purple Cabbage Slaw

One weekend, my amazing partner offered to cook dinner: these buffalo chickpea burgers with cornmeal-pepita onion rings were delicious. We didn't have almond meal for the onion rings, but I had some leftover breading from a chicken nugget recipe, which only made it more flavorful when substituted.

This was great with some leftover Caribbean pickle (really more of a relish) from the Caribbean Vegan cookbook.

I made a purple cabbage-tahini slaw-salad that was surprisingly awesome. Inspired, I suppose, by this long-ago pressed purple cabbage salad.

ingredients
1/2 purple cabbage, slivered
1 large carrot, grated
5 scallions, chopped
*
2 TB dill
1/4 c (?) seasoned rice vin (to taste)
pinch sugar
pinch salt
1-2 TB dijon mustard
1 TB tahini

instructions
massage the cabbage with salt until it's a bit softer (but still crunchy).
add the carrots and scallions.
mix together everything else and then add that as well. ideally, allow to sit in the fridge for a few hours before eating.





Sunday, March 27, 2016

Afro Vegan

Just a quick post here to mention how much I love Bryant Terry's cookbook Afro Vegan. The recipes are creative and fresh--for example, a harissa made with mustard greens. And the way Terry writes about foodways and food justice is thoughtful and smart. The recipes photographed below--Texas Caviar (with fried garlic), Quick-Pickled Vegetable Salad, Cinnamon-Soaked Wheat Berry Salad, and the Spicy Mustard Greens "harissa"--were all fantastic. I loved the bright colors in all of these dishes, also!





Thursday, March 24, 2016

Breakfast Permutations

Finally, another camping trip! Adge and I made these last year for a camping trip but didn't get any photos. I finally made some more and get to share this delightful food object with you.



Desert Breakfast Sandwiches

ingredients
English muffins (pref. whole wheat and vegan)
sketchy aioli (there are a bunch of ways to do this, but honestly a mixture of Vegenaise and hot sauce is pretty delicious)
oats and rice sausage patties (recipe makes about 6 so you might want to double it)
tofu egg steaks (recipe below--spoiler alert: it's almost the same as my tofu scramble recipe)
ketchup and/or red pepper spread--for best results apply right before eating

instructions
Lightly toast English muffins and spread both sides with sketchy aioli.
Load one sausage patty and one or two tofu egg steaks onto sandwich. 
If bringing for camping, wrap firmly in aluminum foil and keep in cooler, then when ready to eat, place on grill or among fire coals until warm.
Serve with ketchup and/or red pepper spread.


Tofu Egg Steaks

ingredients (note: if bringing for a big group, double this recipe)
1 block firm tofu
canola oil
1 c warm water
1 TB miso
pinch turmeric
1 tsp black salt (kala namak)

instructions
Cut a block of tofu into thin steaks, about 1 cm thick, and the size you'd like for your breakfast sandwich.
Heat some oil in a frying pan and pan fry the tofu until lightly brown on each side.
From this point on: you can do this in the pan, too, but I chose to do it in the oven to cook more slowly and evenly.
Preheat oven to 375.
Place tofu on a baking sheet.
Mix remaining ingredients in a pyrex measuring cup. Pour over the tofu so that it is mostly submerged.
Roast/braise tofu in the oven until liquid has evaporated and tofu is chewy.


**

If you give Julia's Vegan Kitchen a batch of waffles...

One morning, I made these cornmeal-herb-jalapeno waffles for breakfast (use the recipe from Vegan Brunch, without all the sugar, and with minced herbs and chilies).



But later we realized our (slightly stale) leftovers went perfectly with Bryant Terry's recipe for hominy in tomato-garlic broth from the Afro-Vegan cookbook.



The next day, wondering what to do with the last of the waffles (and also some leftover tofu scramble, which is always really sad when cold), I whipped up this fancy (albeit poorly-photographed) stack of tempeh sausage, an "omelet" patty (leftover scramble with some flour and water), and the same ol' waffles we'd eaten for 4 meals straight at this point. It was really good.