Wednesday, July 8, 2015

Green Corn Soup

Wait, another green soup? Another corn soup? Why do I keep making these??

This one from 101 cookbooks may have been the best one yet. I didn't have enough corn for the original recipe, so I made up the bulk with extra zucchini. But I also did one other cool trick: I simmered the cobs of corn (after I'd cut off and set aside the kernels) in the broth water, so as to get way more delicious fresh corny flavor.

I also simplified the method for the recipe. The past few months it's been a wonder I've been cooking at all, I've been so busy with other stuff.

Sopa Verde de Elote
(adapted from 101 cookbooks)

4 tablespoons olive or coconut oil
1/2 white onion, minced
2 cloves garlic, minced
2 cups corn kernels
5 small-med zucchini, seeded, chopped into 1/4-inch cubes
3 1/2 - 4 1/2 cups water (I simmered two corn cobs [with the corn kernels cut off] in the water for extra corn flavor)
2/3 cup green peas
a small handful of fresh cilantro, plus more to serve
1 small serrano chile, charred and peeled
3 large romaine lettuce leaves, or equivalent
2 1/2 - 3 teaspoons fine grain sea salt, or to taste
to serve: toasted pepitas, cashew cream, lime wedges, cilantro, chopped roasted serrano

Heat oil in a large pot over medium-high heat. Saute onions. Add garlic, saute more. Add corn and zucchini, saute more. Add water and simmer. Add everything else, puree, bring to warm termperature, taste and adjust seasonings.

Vegan Haggis

I made this for a Burns night party (ugh--which shows how much I've let this blog go to seed!). I'm sure it has little relationship to actual haggis, but I thought it was quite good: more like Thanksgiving stuffing, and a bit like a meatloaf. I added celery, oyster mushrooms, fresh sage, smoked salt, and some Earth Balance for more flavor and richness. It all got eaten!

Vegan Haggis
(adapted from allrecipes)

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
5 fresh mushrooms, finely chopped (I used oyster mushrooms)
1 cup vegetable broth
1/3 cup dry red lentils
2 tablespoons canned kidney beans -
drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground walnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 TB fresh sage, minced
1 1/2 teaspoons Old Bay seasoning
1 1/3 cups steel cut oats
smoked salt to taste
1 egg replacer (1 TB ground flax + 3 TB warm water; mix and let sit before using)
2 TB earth balance, melted

1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and Old Bay. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, and smoked salt, cover, and simmer 20 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. Stir the "egg" into the saucepan. Transfer the mixture to the prepared baking pan and brush with melted earth balance. Bake 30 minutes, until firm.

Thursday, May 28, 2015

Lime Pie

It is so easy to make this pie, you can probably do it on the spur of the moment using things that are already in your kitchen! At least, that's how it happened here (that soaking cashews thing is a load of bunk; you can always boil them for like 20 min if you're in a hurry).

Frozen Key Lime Pie
(adapted from the minimalist baker)

pie crust (I used and pre-baked this staple one)
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup light or full fat coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 - 1/2 cup agave nectar (depending on preferred sweetness)

1. Make and bake pie crust according to directions.
2. Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
3. Pour filling into pie crust. Top with a bit more lime zest and loosely cover.
4. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. 


Chickpea noodle soup with lots of fresh sage and chilies - so good

Thursday, April 23, 2015

Tempeh Sausage and Cornmeal Waffle with Mushroom Gravy

Adge and I have won at brunch! This is a cornmeal waffle from the vegan brunch cookbook (with less sugar and diced serranos added), some tempeh sausage triangles, and classic mushroom gravy. All three recipes are easy and come together really quickly if you already have the sausage spice mix on hand for the tempeh.

Wednesday, April 22, 2015

Chili Tamarind Tempeh

This is an umpteenth variation on the braised tempeh I always make, and maybe the best yet. It's delicious and easy. I served it over rice with steamed kale, garnished with scallions, cilantro, and sesame seeds.

Chili Tamarind Tempeh

1 block tempeh, cut into small triangles
1/2 onion, sliced
3 cloves garlic, minced
1 small red chili, sliced
1 TB ginger, mined
1 TB tamari
1 tsp tamarind extract
1 tsp lemon juice
1 tsp sugar
3 TB water
1 stalk celery, sliced
scallions, cilantro, and sesame seeds for garnish

1. Heat oil in large frying pan, then add tempeh and pan fry on each side until golden brown.
2. Move tempeh over to one side and on the other side, add the onions and saute until a bit soft.
3. Add garlic, chili, and ginger to onions and continue sauteing. Then mix together with the tempeh.
4. Mix tamari, tamarind, lemon juice, sugar, and water together then add to frying pan. Also add celery. Cook uncooked over medium heat so that the liquid cooks off.
5. Serve hot with garnishes. Serves 2-3.

Wednesday, April 1, 2015

Chocolate Beer Waffles strawberry coconut ice cream. Let's not even pretend this is anything but dessert.

The recipe for chocolate beer waffles can be found in the Vegan Brunch cookbook.

Wednesday, March 18, 2015

Cuban Black Beans (but with Black-Eyed Peas)

This was delicious. Between virgin coconut oil and a bit of coconut milk, the stew has a lovely nutty flavor in addition to the pungent acidic flavor of tomatoes and canned chilies. I also doubled the chilies and used black-eyed peas instead of black beans.

Cuban Beer-Infused Black Beans
Adapted from Meatless All Day (via Janet)

1 tbsp coconut oil, or oil of choice
1 small onion, diced
1 medium finely chopped red bell pepper (~1 cup)
2 tbsp (use 1/4 c) roasted hatch chiles (I used the canned ones from Trader Joe’s)
3 large garlic cloves, minced or pressed
1/4 tsp ground cumin
2 tbsp tomato paste
1/3 cup mild beer
3 cups cooked black beans (or 2 x 15 oz cans of black beans), rinsed and drained (I used black-eyed peas instead)
3/4 cup light coconut milk
1/2 cup water (or vegetable broth)
1 tsp nutritional yeast (if not using broth)
1/4 tsp no salt seasoning (ie, TJ’s 21-Spice Salute)
3 tbsp fresh lime juice
1 tbsp low-sodium tamari
salt, to taste
chopped cilantro, for garnish

In a medium-sized pot over medium-high heat, heat oil. Once hot, add the onions and red bell pepper. Saute until softened, around 5 minutes. Add roasted chiles, garlic and cumin and saute until the garlic is fragrant, around 1-2 minutes more. Add tomato paste and cook until slightly browned. Deglaze with the beer and simmer for a minute. Stir in the beans, coconut milk, water/broth, nutritional yeast, no salt seasoning, lime juice and tamari. Simmer until the sauce is slightly thickened and the flavours meld, around 15 minutes. Season with additional salt, if desired. Top with cilantro. Serves 4.