tag:blogger.com,1999:blog-22174552659516511822024-03-05T17:48:25.916-08:00Julia's (Vegan) KitchenUnknownnoreply@blogger.comBlogger662125tag:blogger.com,1999:blog-2217455265951651182.post-31464048469773864222017-07-24T13:45:00.000-07:002017-07-24T13:45:26.659-07:00Oh, hello, old friend. I know it's been a year. A year since those sauerkraut cakes gave me slight indigestion at a rehearsal with the group that would come to upend my entire life. Vancouver, Los Angeles, Chicago, Asheville, Minneapolis. Has it only been a year?<br />
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In Margaret Atwood's <i>MaddAddam </i>trilogy, a post-apocalyptic cult called the Gardeners uses primitive survival skills in order to weather climate change and epidemic disease intended to cleanse the earth of humankind. They describe depression as being in a "fallow state." Like fields left unsown, people turn inward in order to return more abundantly than ever before.<br />
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That's what's happening with this blog. I'm listening, learning, and cooking, and I hope to eventually come back with a project that engages in conversations about food justice and culture with greater depth and integrity.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2217455265951651182.post-59281553245284189022016-07-18T19:01:00.001-07:002016-07-18T19:01:49.797-07:00Kraut Kakes with Cashew-Dill Cream<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
I've done a bit of fermenting here and there. The kimchi recipes from the <a href="https://www.amazon.ca/Asian-Vegan-Kitchen-Authentic-Appetizing/dp/156836430X">asian vegan kitchen</a> cookbook always work like a dream, and one time I made my own hard cider....which subsequently turned into cider vinegar (though I guess that's still an accomplishment?). But this summer I've been playing with the recipes in the <a href="https://www.amazon.ca/Fermented-Vegetables-Creative-Fermenting-Chutneys/dp/1612124259">fermented vegetables</a> cookbook, and it's some serious science experiments up in here.<br />
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My first batch of sauerkraut made A TON, so I made these pancakes as a way of using some of it up (so I could make more fermented veggies!). It's basically a sour cabbage latke.<br />
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I used <a href="http://www.food.com/recipe/fried-sauerkraut-cakes-with-kielbasa-143110">this recipe</a>, but halved it, substituted a flax egg, and added paprika and smoked salt. Then I made a cashew-dill cream to go along with it.<br />
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<div style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<b>Kraut Kakes</b></div>
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">(adapted from <a href="http://www.food.com/recipe/fried-sauerkraut-cakes-with-kielbasa-143110">food.com</a>)</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;"><br /></span></span>
<span style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"><b>Ingredients</b></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">8 oz sauerkraut, rinsed and drained well </span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1 flax egg (1 TB ground flax + 3 TB warm water)</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">3 TB flour</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1/4 cup green onion, chopped fine</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1/4 teaspoon smoked salt</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">pinch paprika</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1/2 teaspoon black pepper</span></span><br />
<span style="color: #222222; font-family: arial, sans-serif;"><span style="font-size: 12.8px;">1/4 cup vegetable oil, divided</span></span><br />
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<div style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<b>Instructions</b></div>
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Mix together everything but the oil. Heat oil in a pan, then form the batter into little cakes and pan fry, flipping, until brown on both sides and warmed through. Serve with dill cream. <b>S<span style="font-size: 12.8px;">erves 2-3. </span></b></div>
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<span style="font-size: 12.8px;"><b>Dill Cream: </b>Soaked and blended cashews, lemon, salt, and fresh dill (all to taste).</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-63326701762180028332016-07-18T18:51:00.000-07:002016-07-18T18:51:19.337-07:00all-green spring slaw, red beans + rice, and mango habanero hotsauce <div class="separator" style="clear: both; text-align: left;">
Bryant Terry not only writes fantastic cookbooks, he is also brilliant, and a much-needed counterweight to some of the dumbassery happening in the vegan world. I'm way behind on the "Thug Kitchen" controversy, but I've been wanting to find a reason to link to Terry's <a href="http://www.cnn.com/2014/10/10/living/thug-kitchen-controversy-eatocracy/">great response</a> on CNN. Because I clearly don't have the time or will to do much more besides post recipes here these days, I'll just do some of that!</div>
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<b>all-green spring slaw from <a href="http://www.amazon.com/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern-ebook/dp/B00FUZR05I">Afro-Vegan</a> (used pistachios instead of pepitas and asparagus instead of sugar snap peas)</b></div>
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<b>Quick and Easy Cajun Red Beans and Rice (shown with Mango-Habanero Hot Sauce from <a href="http://www.amazon.com/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern-ebook/dp/B00FUZR05I">Afro-Vegan</a>)</b><br />
<b>(from <a href="http://tastespace.wordpress.com/2014/08/19/quick-easy-cajun-red-beans-and-rice/">taste space</a>)</b><br />
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<b>Ingredients</b><br />
1 tbsp coconut oil, or oil of choice<br />
1/4 onion<br />
1 celery<br />
1 link of vegan chorizo sausage<br />
2 TB ketchup<br />
1/2 tsp <a href="http://juliasvegankitchen.blogspot.com/2014/02/old-bay-seasoning.html">Old Bay Seasoning</a>, or to taste<br />
2 cups cooked small red beans, rinsed and drained if canned<br />
2 tsp smoked salt<br />
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<b>Instructions</b><br />
1. In a medium-large nonstick skillet over medium heat, heat oil. Once hot, add onion and celery and saute 5 minutes. Then add chorizo and cook another 5-10 minutes.<br />
2. Stir in the ketchup and Old Bay seasoning. Continue to cook until heated through and browned slightly. Stir in the beans and cook until heated through, around 5 minutes. Season with smoked salt and pepper. <b>Serves 3-4.</b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-58331933004649402002016-05-21T12:42:00.002-07:002016-05-21T12:42:45.567-07:00breakfast<div class="separator" style="clear: both; text-align: left;">
Homemade berry kombucha, fresh mango, roasted asparagus with smoked salt, whole wheat sourdough with <a href="http://www.meltorganic.com/?gclid=CLnro57268wCFU1rfgod8QEJMA">Melt</a>, <a href="http://juliasvegankitchen.blogspot.ca/2010/04/really-excellent-tofu-scramble.html">tofu scramble</a> with red onion and bell pepper, great leftovers from <a href="http://juliasvegankitchen.blogspot.ca/2016/03/afro-vegan.html">Afro-Vegan</a>.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-9008174840433695982016-05-21T12:26:00.001-07:002016-05-21T12:32:27.759-07:00Coconuts and Coconut Bacon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3VRSaASuZ4Y4IvXMScMjP49s1f_Yd_Lo-K4kB2uRWx5Apy_pUyHsxpmzvwiyaHhr8vKxigBMFGBqhzVwmFrn4jc3Fc-4IrvS5yWuyZOKYqEsvqVeHk_j0FNTTs7vHSp67iNg2ubotZBQ/s1600/aDSCF6274.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3VRSaASuZ4Y4IvXMScMjP49s1f_Yd_Lo-K4kB2uRWx5Apy_pUyHsxpmzvwiyaHhr8vKxigBMFGBqhzVwmFrn4jc3Fc-4IrvS5yWuyZOKYqEsvqVeHk_j0FNTTs7vHSp67iNg2ubotZBQ/s400/aDSCF6274.jpg" width="300" /></a><br />
Coconuts are so cheap at Jon's, I said. Get one; it'll be fun, I said.<br />
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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 <a href="https://www.youtube.com/watch?v=4IRB0sxw-YU">noise artist</a>. Because it was a mature coconut (ha), it was harder <a href="http://www.healthnutnation.com/2013/02/28/the-easiest-way-to-open-a-brown-coconut/">to open</a> than a young one. Even when I did, the coconut water was a little funky and it didn't have that much meat.<br />
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I dreamed of <a href="http://www.making-healthy-choices.com/coconut-meat.html#jerky">coconut jerky</a> and <a href="http://www.thisrawsomeveganlife.com/2011/10/best-raw-vegan-ice-cream-ever.html">raw coconut ice cream</a> (though I think you might need young coconut for the latter) before settling on coconut bacon. Inspired by <a href="http://www.fettlevegan.com/recipes/coconut-bacon">this recipe at fettle vegan</a>, I just winged it and it was quite good--more like bacon bits than bacon strips.</div>
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<b>Coconut Bacon Bits</b><br />
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<b>Ingredients</b><br />
1/2 c 'beef' stock<br />
some tamari<br />
some liquid smoke<br />
1 TB sugar<br />
some smoked paprika<br />
some gochujang<br />
some garlic powder<br />
diced raw coconut from one mature coconut<br />
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<b>Instructions</b><br />
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.<br />
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The agrodolce sauce recipe from <i><a href="https://www.amazon.ca/Isa-Does-Amazingly-Delicious-Recipes/dp/0316221902">Isa Does It</a> </i>is really fantastic.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-68684170538372385342016-05-21T12:09:00.004-07:002016-05-21T12:09:49.823-07:00SolyankaThere is no soy in solyanka. Well, actually, there was in mine, but only by a specific twist of circumstance.<br />
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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.<br />
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As far as I can tell from the internets, <a href="https://en.wikipedia.org/wiki/Solyanka">solyanka</a> 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 <a href="http://www.vegansandra.com/2016/01/vegan-mushroom-solyanka.html">this recipe</a>, except I halved the onions (still a lot of onion!), cut back on salt, and added a lot of pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50ylAQkj5hOXSFy_vTVGMPB-1Yjkjk2jwAKbau8sVKbex6wTVzx-kR4iDcoYYDxTbd-2Ec6oddhDZd6M7YzYgBAD2TXCsOUIMasoHUtvjsgRyDar42k32TBVK_lD2KWKxcnP77rhYYEWv/s1600/a20160121_185316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50ylAQkj5hOXSFy_vTVGMPB-1Yjkjk2jwAKbau8sVKbex6wTVzx-kR4iDcoYYDxTbd-2Ec6oddhDZd6M7YzYgBAD2TXCsOUIMasoHUtvjsgRyDar42k32TBVK_lD2KWKxcnP77rhYYEWv/s640/a20160121_185316.jpg" width="640" /></a><br />
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<b>Vegan Mushroom Solyanka </b><br />
(recipe from <a href="http://www.vegansandra.com/2016/01/vegan-mushroom-solyanka.html">Vegan Sandra</a>)<br />
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<b>Ingredients</b><br />
3 Tbsp oil<br />
4 medium onions <b>(note I used only 2; also I found them to be too stringy sliced; I would chop them next time)</b><br />
2 ½ cups / 200 g chopped white mushrooms or other edible mushrooms<br />
2 large garlic cloves<br />
2 bay leaves<br />
½ tsp ground black pepper<br />
2 heaping tsp paprika powder <b>(or I used aleppo pepper, not too different)</b><br />
6 cups / 1L + 400 ml boiling water<br />
3 medium potatoes<br />
3 large pickles<br />
3 Tbsp black olives (pitted)<br />
3 Tbsp green olives (pitted)<br />
5 Tbsp tomato paste<br />
1 slice of lemon, cut into four<br />
2 - 2 ¼ tsp salt <b>(I only used 1 tsp--add carefully to taste)</b><br />
(fresh parsley and/or spring onions for serving)<br />
<b>+Black pepper, other seasoning to taste</b><br />
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<b>Instructions (from <a href="http://www.vegansandra.com/2016/01/vegan-mushroom-solyanka.html">Vegan Sandra</a>)</b><br />
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.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-34242232460423582212016-04-17T10:30:00.001-07:002016-04-17T10:35:54.145-07:00Buffalo Chickpea Burgers with Onion Rings; Purple Cabbage SlawOne weekend, my amazing partner offered to cook dinner: these <a href="http://www.veggiesdontbite.com/2015/02/02/buffalo-chickpea-burgers/">buffalo chickpea burgers</a> with <a href="http://www.veggiesdontbite.com/2015/01/26/baked-cornmeal-and-pepita-crusted-onion-rings/">cornmeal-pepita onion rings</a> were delicious. We didn't have almond meal for the onion rings, but I had some leftover breading from a <a href="http://www.myvegancookbook.com/recipes/recipe.php?id=141">chicken nugget recipe</a>, which only made it more flavorful when substituted.<br />
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This was great with some leftover Caribbean pickle (really more of a relish) from the <a href="http://www.amazon.com/Caribbean-Vegan-Meat-Free-Dairy-Free-Authentic/dp/1615190252">Caribbean Vegan</a> cookbook.<br />
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I made a purple cabbage-tahini slaw-salad that was surprisingly awesome. Inspired, I suppose, by this long-ago <a href="http://juliasvegankitchen.blogspot.com/2009/10/vaguely-macro-overtly-colorful.html">pressed purple cabbage salad</a>.<br />
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<b>ingredients</b><br />
1/2 purple cabbage, slivered<br />
1 large carrot, grated<br />
5 scallions, chopped<br />
*<br />
2 TB dill<br />
1/4 c (?) seasoned rice vin (to taste)<br />
pinch sugar<br />
pinch salt<br />
1-2 TB dijon mustard<br />
1 TB tahini<br />
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<b>instructions</b><br />
massage the cabbage with salt until it's a bit softer (but still crunchy).<br />
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add the carrots and scallions.</div>
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mix together everything else and then add that as well. ideally, allow to sit in the fridge for a few hours before eating.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-24125404011892772522016-03-27T18:20:00.001-07:002016-04-07T00:32:29.007-07:00Afro Vegan<div class="separator" style="clear: both; text-align: left;">
Just a quick post here to mention how much I love Bryant Terry's cookbook <a href="http://www.amazon.com/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern/dp/1607745313">Afro Vegan</a>. 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!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY45ADYUOFcQXiDayk4mnT0heJr8-trXIjEWuAt-i95hmx0CD-L_LzPBg7JYZDwnMzshC_ASdffokAH1pCgSXb8vVqQEPav958vGd0idq1dOA0R5ft48hegPD1Mi1MuBx0odWRcqF5FiNH/s1600/aDSCF6344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY45ADYUOFcQXiDayk4mnT0heJr8-trXIjEWuAt-i95hmx0CD-L_LzPBg7JYZDwnMzshC_ASdffokAH1pCgSXb8vVqQEPav958vGd0idq1dOA0R5ft48hegPD1Mi1MuBx0odWRcqF5FiNH/s640/aDSCF6344.jpg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2217455265951651182.post-50164859156287416142016-03-24T14:46:00.000-07:002016-03-24T14:46:52.276-07:00Breakfast Permutations<div class="separator" style="clear: both; text-align: left;">
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.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigE9lB1nVD0ZoZZTaGe3dGBNBi-HyEhe_eP8E7rv1rGoqwvd9ZbpDA4M4MwPM6zYF9shyphenhyphenm8lqx-3iKfg1urqx9TNpuwI1kMOKzf80apXziCokL6LI1viTN9EUCMt4sNazr8zFXYyCK4N_J/s1600/aDSCF6374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigE9lB1nVD0ZoZZTaGe3dGBNBi-HyEhe_eP8E7rv1rGoqwvd9ZbpDA4M4MwPM6zYF9shyphenhyphenm8lqx-3iKfg1urqx9TNpuwI1kMOKzf80apXziCokL6LI1viTN9EUCMt4sNazr8zFXYyCK4N_J/s640/aDSCF6374.jpg" width="640" /></a></div>
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<b>Desert Breakfast Sandwiches</b></div>
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<b>ingredients</b></div>
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English muffins (pref. whole wheat and vegan)</div>
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sketchy aioli (there are a bunch of ways to do this, but honestly a mixture of Vegenaise and hot sauce is pretty delicious)</div>
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<a href="http://juliasvegankitchen.blogspot.com/2010/09/oats-and-rice-sausage-no-really.html">oats and rice sausage patties</a> (recipe makes about 6 so you might want to double it)</div>
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tofu egg steaks (recipe below--spoiler alert: it's almost the same as my <a href="http://juliasvegankitchen.blogspot.com/2010/04/really-excellent-tofu-scramble.html">tofu scramble</a> recipe)</div>
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ketchup and/or <a href="http://www.traderjoes.com/fearless-flyer/article/1433">red pepper spread</a>--for best results apply right before eating</div>
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<b>instructions</b></div>
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Lightly toast English muffins and spread both sides with sketchy aioli.</div>
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Load one sausage patty and one or two tofu egg steaks onto sandwich. </div>
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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.</div>
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Serve with ketchup and/or red pepper spread.</div>
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<b>Tofu Egg Steaks</b></div>
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<b>ingredients (note: if bringing for a big group, double this recipe)</b></div>
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1 block firm tofu</div>
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canola oil</div>
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1 c warm water</div>
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1 TB miso</div>
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pinch turmeric</div>
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1 tsp black salt (kala namak)</div>
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<b><br /></b></div>
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<b>instructions</b></div>
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Cut a block of tofu into thin steaks, about 1 cm thick, and the size you'd like for your breakfast sandwich.</div>
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Heat some oil in a frying pan and pan fry the tofu until lightly brown on each side.</div>
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<i>From this point on</i>: you can do this in the pan, too, but I chose to do it in the oven to cook more slowly and evenly.</div>
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Preheat oven to 375.</div>
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Place tofu on a baking sheet.</div>
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Mix remaining ingredients in a pyrex measuring cup. Pour over the tofu so that it is mostly submerged.</div>
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Roast/braise tofu in the oven until liquid has evaporated and tofu is chewy.</div>
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**</div>
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If you give Julia's Vegan Kitchen a batch of waffles...</div>
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One morning, I made these cornmeal-herb-jalapeno waffles for breakfast (use the recipe from <a href="http://www.amazon.com/Vegan-Brunch-Homestyle-For-From-Asparagus/dp/0738212725">Vegan Brunch</a>, without all the sugar, and with minced herbs and chilies).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65LykTyPNkvxQRYyjxpcR6CfBvfBtaAPRiHJP7wkR9p_ZyRcYXzYLYBz6GW4BWd_XLFs8vSVqCMqb7rt4YH7etc96CV_rjs7VanDxBrAwsZGP0mJRjhGSX7A8VJJ4syOotn9MIhSns9mB/s1600/aDSCF6360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65LykTyPNkvxQRYyjxpcR6CfBvfBtaAPRiHJP7wkR9p_ZyRcYXzYLYBz6GW4BWd_XLFs8vSVqCMqb7rt4YH7etc96CV_rjs7VanDxBrAwsZGP0mJRjhGSX7A8VJJ4syOotn9MIhSns9mB/s640/aDSCF6360.jpg" width="480" /></a></div>
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<br />
But later we realized our (slightly stale) leftovers went perfectly with Bryant Terry's recipe for hominy in tomato-garlic broth from the <a href="http://www.amazon.com/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern/dp/1607745313">Afro-Vegan</a> cookbook.<br />
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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 <a href="http://juliasvegankitchen.blogspot.com/2011/06/two-one-offs.html">tempeh sausage</a>, an "omelet" patty (leftover <a href="http://juliasvegankitchen.blogspot.com/2010/04/really-excellent-tofu-scramble.html">scramble</a> with some flour and water), and the same ol' waffles we'd eaten for 4 meals straight at this point. It was really good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg8BbAvPhn-NpuF2BIHBwCrjPNwmVB0rDAghJpgAmiWWqMsLMtmqOj3n7MRXxkeNGAE9N3GV2nmyWWc94qOOoX8XvbB6FuKlpPSESjkPWoRW-HrI_V0gN8ymkBbiYznsWPcSIA70N0_cM/s1600/aDSCF6367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg8BbAvPhn-NpuF2BIHBwCrjPNwmVB0rDAghJpgAmiWWqMsLMtmqOj3n7MRXxkeNGAE9N3GV2nmyWWc94qOOoX8XvbB6FuKlpPSESjkPWoRW-HrI_V0gN8ymkBbiYznsWPcSIA70N0_cM/s640/aDSCF6367.jpg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-89478303294263476572016-03-05T14:47:00.003-08:002016-03-05T14:47:57.511-08:00Lemongrass Coconut Curry Dal<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXA8M1edRAwZsQ4UrZsg0licN_ywisVwA5L18OOFvBm2Zd4qy6buAMeEB42_NkOyhwlr979fDUi1wS4YFuAzMuVxIuzTXDiLwxMrZsyTpuZDsx6js_5UBSHbXGNWx1X6yniz9FLQvYb7eq/s1600/aDSCF6272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXA8M1edRAwZsQ4UrZsg0licN_ywisVwA5L18OOFvBm2Zd4qy6buAMeEB42_NkOyhwlr979fDUi1wS4YFuAzMuVxIuzTXDiLwxMrZsyTpuZDsx6js_5UBSHbXGNWx1X6yniz9FLQvYb7eq/s640/aDSCF6272.jpg" width="640" /></a></div>
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I was seduced by the bright color and myriad uses of the Lemongrass-Turmeric Curry Paste that Heidi Swanson posted recently. Once I finally got my hands on some lemongrass, I threw the paste together and have enjoyed using it in stir fries, coconut milk-based curries, etc. But my favorite use so far has been this stupidly easy ad hoc dal I made using yellow split peas. If you already have the paste on hand (which you should!), the active prep time on this is nearly nil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRc-GHedC6gXh2e8gnjNm4fLB-GwcY8bZDnfA-xvpolV9xYqErixvpBF9NXKErzCgCLV5NJmHnVnWlzcA-l_k3qxYEt-r0O7NZFa1P4YqsSXdmiRlLRlIOh3R-cV1A2FHljy2FaiTosg2H/s1600/aDSCF6341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRc-GHedC6gXh2e8gnjNm4fLB-GwcY8bZDnfA-xvpolV9xYqErixvpBF9NXKErzCgCLV5NJmHnVnWlzcA-l_k3qxYEt-r0O7NZFa1P4YqsSXdmiRlLRlIOh3R-cV1A2FHljy2FaiTosg2H/s640/aDSCF6341.jpg" width="640" /></a></div>
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<b>Lemongrass Coconut Curry Dal</b><br />
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<b>Ingredients</b><br />
olive oil<br />
1/4 c <a href="http://www.101cookbooks.com/archives/lemongrass-turmeric-curry-paste-recipe.html">lemongrass-turmeric curry paste from 101 cookbooks</a> (prepare using virgin coconut oil)<br />
1 c yellow split peas, rinsed<br />
water<br />
salt<br />
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<b>Instructions</b><br />
1. Heat oil in large saucepan. Sautee curry paste over medium heat until very fragrant.<br />
2. Add split peas and a few cups of water. Bring to a boil, then decrease heat and simmer, adding water as needed and stirring occasionally, until split peas are very soft (40 min?). Add salt to taste. <b>Serves 3-4.</b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-35977383820402528852016-03-05T14:30:00.004-08:002016-03-05T14:35:16.965-08:00Tiny Eggplants; Large DelightFor a large American supermarket, Jon's is unbelievably quirky. Sometimes you'll go looking for something relatively basic, like cauliflower, only to find that they don't have any. And then, when you least expect it, the most delightful things will pop up in the produce department, like Goji berries or chayote squash (also in other departments--I once spotted pants for sale in the cleaning aisle).<br />
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So while I often make Indian eggplant dishes with the large, more de facto eggplant that's always in the store, I was delighted to find the little round ones that many recipes actually call for. I thought about making <a href="http://holycowvegan.net/2014/03/brinjal-pulippu-kootu.html">this dish</a> (kind of an eggplant-dal hybrid?) but ultimately settled on this one: <a href="http://holycowvegan.net/2011/08/gingery-eggplants-in-coconut-sauce.html">Gingery Eggplants in Coconut Sauce</a>. I followed the recipe to the letter, except I didn't add any salt because I used salted peanuts. WOW. This was absolutely fantastic. Add plenty of water to the sauce, and don't skimp on salt or sugar; they balance out the bitterness of some of the spices and the eggplant itself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgBv7w2o30VTmpjxcc1ig8vpU_gxzwymL6N-JMerNQT5gKFhk7BiA4-Pt_qaz94o_zG_KEa6eNX17jOAuUjRwhSXwwXHJGzZB_FAN81kzq3nmUw8VU0BHm5GUMdPg2Ns2tIC2v4t-p3pj/s1600/aDSCF6327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgBv7w2o30VTmpjxcc1ig8vpU_gxzwymL6N-JMerNQT5gKFhk7BiA4-Pt_qaz94o_zG_KEa6eNX17jOAuUjRwhSXwwXHJGzZB_FAN81kzq3nmUw8VU0BHm5GUMdPg2Ns2tIC2v4t-p3pj/s640/aDSCF6327.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF1ApHQLWDfIJZSUvxyQxEhJtTaBtf_ru1mo_xRwFHi8o4qt5oM9baDKNyJz8zQCrNf_DrymgLpRUajBGqMT7eMbZLMNrshATZTmUDhkHXfAaxwGfoNydl8J-xjizpO44JWlaZvkaDSFm/s1600/a20160122_113621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF1ApHQLWDfIJZSUvxyQxEhJtTaBtf_ru1mo_xRwFHi8o4qt5oM9baDKNyJz8zQCrNf_DrymgLpRUajBGqMT7eMbZLMNrshATZTmUDhkHXfAaxwGfoNydl8J-xjizpO44JWlaZvkaDSFm/s640/a20160122_113621.jpg" width="640" /></a></div>
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<b>Gingery Eggplants in Coconut Sauce</b></div>
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<b>(recipe at <a href="http://holycowvegan.net/2011/08/gingery-eggplants-in-coconut-sauce.html">Holy Cow!</a>)</b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-18918801505597149372016-02-09T15:08:00.000-08:002016-02-09T15:08:07.515-08:00Creamy Spicy Pasta with Asparagus and Roasted BroccoliA good use of leftovers from Adge's spicy aioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wmDe-4ZtJEmLFnICdVVjFXzABhXF4NUA6Ibs5Y_SLsQBZKT551jfG4w9A9PnZisk-vMD5QtwLP_AHY5vi9JHoQK_WijJ1DxEgeGPpu8XYZ0uILwrIEiiHJvnnkOJanxt4ROiXi3jPcpL/s1600/aDSCF6062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wmDe-4ZtJEmLFnICdVVjFXzABhXF4NUA6Ibs5Y_SLsQBZKT551jfG4w9A9PnZisk-vMD5QtwLP_AHY5vi9JHoQK_WijJ1DxEgeGPpu8XYZ0uILwrIEiiHJvnnkOJanxt4ROiXi3jPcpL/s1600/aDSCF6062.jpg" width="640" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-27240887304195251422016-01-26T12:24:00.001-08:002016-03-05T14:51:51.291-08:00BEST Mint-Cilantro Chutney<div class="separator" style="clear: both; text-align: left;">
I absolutely love the green chutneys in Indian food, and I've finally found the best recipe! This actually started off as a showdown in which I made two different chutney recipes from two cookbooks. One was too spicy, and one was too sour and salty... but together, they are absolutely perfect. </div>
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This also raises interesting intellectual property questions as this recipe has been less tweaked than most of the ones I re-post, yet is also less recognizable as anyone else's.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7_EgxCWLzVF9bqHdn-HyoGZWxHwZttBNyD0jAyGs3Z9IQsLGhapVNC9TwuCivvwgjeR5csJHkCQQeLu3U8MP13C0oaNbqlGhwWzsuQEzCeEpJVZB1dF9ufrPuxeTLovcBNQHwBgd6kCD/s1600/aDSCF6156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7_EgxCWLzVF9bqHdn-HyoGZWxHwZttBNyD0jAyGs3Z9IQsLGhapVNC9TwuCivvwgjeR5csJHkCQQeLu3U8MP13C0oaNbqlGhwWzsuQEzCeEpJVZB1dF9ufrPuxeTLovcBNQHwBgd6kCD/s640/aDSCF6156.jpg" width="640" /></a></div>
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<b>ONE CHUTNEY TO RULE THEM ALL</b></div>
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2-3 green chilies (remove some seeds if you don’t want spicy), chopped</div>
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1 1-in piece ginger, chopped</div>
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1 shallot, chopped</div>
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2 cloves garlic, chopped</div>
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¾ c packed mint leaves, chopped</div>
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1 ¼ c packed cilantro, chopped</div>
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¾ tsp salt</div>
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2 tsp sugar</div>
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4 tsp lemon juice</div>
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½ tsp apple cider vinegar</div>
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3/8 c water</div>
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¼ tsp chana masala spice mix</div>
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Also, here is a delicious eggplant-tomato dish with nigella seeds and cilantro.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWyVCcVMEOFHZEFoT4PTma3NhkrqKc0rAvq0dMlsSjb-jeydL_u87sKTQyKpNpNQ2hFavFt2xRw0c54EmTrZ0JchnOs5ljCwazh_2Dv9VdQYFv20mXQfeKCMA35flON8eC1pnOQlLtDsl/s1600/aDSCF6157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWyVCcVMEOFHZEFoT4PTma3NhkrqKc0rAvq0dMlsSjb-jeydL_u87sKTQyKpNpNQ2hFavFt2xRw0c54EmTrZ0JchnOs5ljCwazh_2Dv9VdQYFv20mXQfeKCMA35flON8eC1pnOQlLtDsl/s640/aDSCF6157.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-72811807245730954152016-01-26T12:23:00.001-08:002016-01-26T12:23:33.678-08:00Green Bean Casserole Lasagna<div class="separator" style="clear: both; text-align: left;">
Because "stuff white people eat" should be a blog. Mushrooms, green beans, cashew cream, whole wheat lasagne.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJk1vvsP7EkTXm1nMxSu7jB6tLia2NQRars40lU5eXUmxyPxYuqCXCm8BGVcC8LE7XuNJxeErlT4h5YwXiVFPKFuarhI3jgg25DPZctvJ4QqNJzi1PMNFHi8z-5_SJDlgp7GlWResvdz5K/s1600/aDSCF6184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJk1vvsP7EkTXm1nMxSu7jB6tLia2NQRars40lU5eXUmxyPxYuqCXCm8BGVcC8LE7XuNJxeErlT4h5YwXiVFPKFuarhI3jgg25DPZctvJ4QqNJzi1PMNFHi8z-5_SJDlgp7GlWResvdz5K/s640/aDSCF6184.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhdmqWwOvOoFuSvz6kCAYXnYqvMEfKKMQbAmg4uei2u8PjVeFsxID4JLrHGzFhcD2o3JN847xhKvzrygXffyFVbnkYrg_ULEkE3UUFEUszVqLnCfL3QJPDwdJv-XouJDraa9Sd8_E65U3/s1600/aDSCF6187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhdmqWwOvOoFuSvz6kCAYXnYqvMEfKKMQbAmg4uei2u8PjVeFsxID4JLrHGzFhcD2o3JN847xhKvzrygXffyFVbnkYrg_ULEkE3UUFEUszVqLnCfL3QJPDwdJv-XouJDraa9Sd8_E65U3/s640/aDSCF6187.jpg" width="640" /></a></div>
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Some other random and pretty food I made:<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-29412334182348611162016-01-26T12:23:00.000-08:002016-01-26T12:38:16.789-08:00Thanksgiving 2014!I found an old Thanksgiving menu on google drive! Sadly, no photos, but this was a fantastic menu--one of the all-time best out of those I've hosted.<br />
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<div style="text-align: center;">
<a href="http://juliasvegankitchen.blogspot.com/2015/07/green-corn-soup.html"><b>Green Corn Soup</b></a></div>
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<b>Green Salad with Roasted Smoky Chickpeas</b></div>
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<b>*</b></div>
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<b>Autumnal Pickled Veggies </b>(<a href="http://recipes.latimes.com/recipe-quick-pickled-pumpkin/">this recipe</a>, but less sugar and with a mix of cauliflower and orange squash)</div>
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<b>Sofritas-Stuffed Sweet Potatoes with Mole </b>(<a href="http://juliasvegankitchen.blogspot.com/2010/07/savory-ground-walnut-cauliflower-slop.html">this recipe</a> plus peppers and mushrooms sauteed in at the end, plus the chocolate mole recipe from <a href="http://www.amazon.com/The-Artful-Vegan-Millennium-Restaurant/dp/1580082076">The Artful Vegan</a>)</div>
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<b><a href="http://vegansplendor.blogspot.com/2011/02/southwest-corn-and-black-bean-fritters.html">Black Bean and Corn Cakes</a> with <a href="http://vegansplendor.blogspot.com/2011/02/southwest-corn-and-black-bean-fritters.html">Pico de Gallo</a> and Cilantro-Lime Crema </b>(cashew based)</div>
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<b>*</b></div>
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<b><a href="http://juliasvegankitchen.blogspot.com/2010/11/pumpkin-pie-with-coconut-cream.html">Spice-Kissed Pumpkin Pie</a> with Coconut Cream</b></div>
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<a href="http://juliasvegankitchen.blogspot.com/2010/12/amazing-almond-cookies.html"><b>Almond Cookies</b></a></div>
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<b>Mexican Hot Chocolate Cupcakes </b>(<a href="http://juliasvegankitchen.blogspot.com/2010/12/candy-cane-cupcakes.html">this recipe</a> with cayenne and cinnamon) <b>with </b><a href="http://www.onegreenplanet.org/vegan-food/recipe-pumpkin-buttercream-icing/" style="font-weight: bold;">Pumpkin Buttercream</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-46479062552166596982015-11-30T21:45:00.001-08:002015-11-30T22:08:09.954-08:00Thanksgiving 2015Another Thanksgiving come and gone. It's pretty amazing to think about how much has happened in a year.
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And what a feast we had (16 people I think?). These photos won't do it justice, but I can't go another year without recording the menu and the recipes. Believe it or not, I think the broccoli was the group favorite.
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<b><u>Standing</u></b><br />
<a href="http://holycowvegan.net/2015/10/pumpkin-garlic-knots.html">pumpkin garlic knots</a> by Adge<br />
assorted crackers (thanks Ryan!)<br />
cheese plate<br />
roasted fennel and white bean dip by Adge (like <a href="http://food52.com/recipes/8908-roasted-fennel-white-bean-dip">this</a> but no cheese and lots of miso)
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<div style="text-align: left;">
<a href="http://juliasvegankitchen.blogspot.com/2012/12/caraway-havarti-beer-cheese-spread.html">caraway-havarti beer cheese dip</a></div>
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green apple slices</div>
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olives (thanks Ryan!)</div>
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roasted pumpkin seeds (thanks Morgan!)</div>
drinks<br />
fancy sparkling water (thanks Alan and Dana!)<br />
ginger ale (thanks Ryan!)<br />
seasonal kombucha<br />
mulled wine by Adge
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<div style="text-align: left;">
much beer (thanks everyone!)</div>
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<b><u>Sitting</u></b><br />
<a href="http://smittenkitchen.com/blog/2015/04/crispy-broccoli-with-lemon-and-garlic/">lemony broccoli</a><br />
roasted squash with smoked paprika, pine nuts, and fried sage (<a href="http://cookingatsabrinas.com/2015/11/15/kabocha-squash-with-maple-butter-glaze-pine-nuts-fried-sage/">this recipe</a> but with a mix of squash and yams)<br />
mashed cauliflower (<a href="http://juliasvegankitchen.blogspot.com/2012/12/mashed-caulipots.html">this recipe</a> but with virgin coconut oil and bajan seasoning as well as thyme)<br />
mashed potatoes by Alex and Eleanor<br />
<a href="http://healthyslowcooking.com/2014/11/25/slow-cooker-tempeh-braised-figs-port-wine/">fig tempeh</a> (too much port in this recipe--I would reduce by at least 50%)<br />
<a href="http://itdoesnttastelikechicken.com/2014/11/22/puff-pastry-wrapped-lentil-loaf/">puff pastry-wrapped lentil loaf</a>
<a href="http://juliasvegankitchen.blogspot.com/2010/11/deep-fried-stuffing-balls-and-cranberry.html">stuffing</a>
another stuffing by Alex and Eleanor<br />
green olive bread by Adge
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refrigerator pickles (red onions, summer squash, green beans, with sage and peppercorns)</div>
<a href="http://juliasvegankitchen.blogspot.com/2010/01/sausagey-shepherds-pie-with-mushroom.html">mushroom gravy</a><br />
<a href="http://www.stylenectar.com/stylenectar/2011/11/fiery-sweet-cranberry-hot-pepper-jelly.html">cranberry-pepper sauce</a>
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<b><u>Milling</u></b><br />
<a href="http://juliasvegankitchen.blogspot.com/2010/11/pumpkin-pie-with-coconut-cream.html">pumpkin pie with toasted spices</a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu3IR7Cunq_Hwzb6y-JgIXT6Up_RidrceQE5dQrl3KfCNMN5pFX7F7zR_fVbHeHavi94TBXFQzQUhAH-z6gWPRA_Swc7M1Fxl7cEsZ6ktBJwJmMG0x5aHqvf4kENTBKDi4VU06Bn2aEjZ/s1600/aDSCF6204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu3IR7Cunq_Hwzb6y-JgIXT6Up_RidrceQE5dQrl3KfCNMN5pFX7F7zR_fVbHeHavi94TBXFQzQUhAH-z6gWPRA_Swc7M1Fxl7cEsZ6ktBJwJmMG0x5aHqvf4kENTBKDi4VU06Bn2aEjZ/s640/aDSCF6204.jpg" width="480" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwfapbNDTmkevE0qVhih6yS19xx3AHdAWo87bh9nKX5uBBGrCVaNJBD6Rr9eadh4z2sCokAdvqgdE5n2vJc82V4iOfxlIIHwNv9iNtng9z7oqWdHUnBvmOEzE1Qcd-CUIuzu55J6CuUvu/s1600/aDSCF6212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwfapbNDTmkevE0qVhih6yS19xx3AHdAWo87bh9nKX5uBBGrCVaNJBD6Rr9eadh4z2sCokAdvqgdE5n2vJc82V4iOfxlIIHwNv9iNtng9z7oqWdHUnBvmOEzE1Qcd-CUIuzu55J6CuUvu/s640/aDSCF6212.jpg" width="640" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9rozbw7ZEY93KZXq7K5trytD1YRcYymNZH83UsyxGKxbB4ewsL9JuEDKvjsvMeCeQwCiuftJ_b8dDyAdJREwxj0aAjaKmFMEcNqPyKfkRFXwn89r_o7UUfL9u4mnpWH4QrA6MwBLXzqQ/s1600/a12308233_10100116183998218_5831175168101714427_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9rozbw7ZEY93KZXq7K5trytD1YRcYymNZH83UsyxGKxbB4ewsL9JuEDKvjsvMeCeQwCiuftJ_b8dDyAdJREwxj0aAjaKmFMEcNqPyKfkRFXwn89r_o7UUfL9u4mnpWH4QrA6MwBLXzqQ/s640/a12308233_10100116183998218_5831175168101714427_n.jpg" width="640" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuetTIKxQJ8riC2gtz3nSnT5pBhheuSYBXZPbGiZVxIklmCw976M8CCusz3DlQd9XaM9kiYnawMpKoB0t31_gEBIpS8mPOHKbHrNPIS1pCdOntgMDT3ww1zNnNN0EEvUvqIrX1Y6R9L8Ox/s1600/aDSCF6215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuetTIKxQJ8riC2gtz3nSnT5pBhheuSYBXZPbGiZVxIklmCw976M8CCusz3DlQd9XaM9kiYnawMpKoB0t31_gEBIpS8mPOHKbHrNPIS1pCdOntgMDT3ww1zNnNN0EEvUvqIrX1Y6R9L8Ox/s640/aDSCF6215.jpg" width="480" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx9F7g3yuh0EFSnVnCLeRNI4NCSUqGH6zp-gO0FJzkmz6T41SFhxVdkn5s94dKB1_lLZDvNR4KQr8RgLP0unv31nTAtRyH7VwewGWmz_8cdzl8LlFAjaDOkYn9nlJ5d65SZPMPWtFbogl/s1600/aDSCF6221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx9F7g3yuh0EFSnVnCLeRNI4NCSUqGH6zp-gO0FJzkmz6T41SFhxVdkn5s94dKB1_lLZDvNR4KQr8RgLP0unv31nTAtRyH7VwewGWmz_8cdzl8LlFAjaDOkYn9nlJ5d65SZPMPWtFbogl/s640/aDSCF6221.jpg" width="640" /></a>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-15196425438930333242015-11-25T23:04:00.000-08:002015-11-25T23:04:18.543-08:00Thanksgiving Eve<div class="separator" style="clear: both; text-align: left;">
Thanksgiving is tomorrow! The world seems particularly messed up this year, and/but I am really looking forward to sharing food and ideas with friends.</div>
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Also, Adge and I have been brewing our own kombucha for a while now, and we made a ginger pomegranate and a (pumpkin) spice for the party.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NgBUxKAw87c4TA7AByYnLaoubEQECZCpuofIBnCxSxGC7Txi99OcUffi3jmFrF5OwGbASl7wAVeplWzfGEalNmrnZxSHRQBgNpUeOWo0lJzYjFqCBDXCmUHGmYoTPMFYrttIsExAqHCl/s1600/aDSCF6203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NgBUxKAw87c4TA7AByYnLaoubEQECZCpuofIBnCxSxGC7Txi99OcUffi3jmFrF5OwGbASl7wAVeplWzfGEalNmrnZxSHRQBgNpUeOWo0lJzYjFqCBDXCmUHGmYoTPMFYrttIsExAqHCl/s640/aDSCF6203.jpg" width="480" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-75214406068593911592015-10-22T09:40:00.000-07:002015-10-22T09:40:40.830-07:00Lentil Caprese Salad<div class="separator" style="clear: both; text-align: left;">
This is an updated version of that good old <a href="https://www.blogger.com/see%20also%20http://juliasvegankitchen.blogspot.com/2010/01/marinated-broccoli-lentil-salad.html">lentil salad</a>. I slightly undercook the lentils, then let the acid in the balsamic vinegar finish the job of making them tender (at least, that's the idea). The basil and balsamic make the tomatoes taste downright sweet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGtXwbRwk2D7Z6yV6PAjdY4pLaH_LqArFf1QPQw722Tnf8-heEf433TMUwwM74U16bQJ3VyevBUtTT26SJFHoLiFQzv9Vvol9CPKGCJrszN8QhBXV3jGr_Rvo_1FLDAMnbmldFmT7rItn/s1600/aDSCF6161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGtXwbRwk2D7Z6yV6PAjdY4pLaH_LqArFf1QPQw722Tnf8-heEf433TMUwwM74U16bQJ3VyevBUtTT26SJFHoLiFQzv9Vvol9CPKGCJrszN8QhBXV3jGr_Rvo_1FLDAMnbmldFmT7rItn/s640/aDSCF6161.jpg" width="640" /></a></div>
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<b>Lentil Caprese Salad</b><br />
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<b>Ingredients</b><br />
3/4 c dry brown lentils (1 1/2 c cooked?), cooked until just tender<br />
big red tomato, de-seeded and diced<br />
1/2 c yellow cherry tomatoes, quartered<br />
1 cucumber, diced<br />
2 scallions (green parts only), thinly sliced<br />
lots of basil, chiffonade<br />
*<br />
<i>to taste:</i><br />
balsamic vinegar<br />
olive oil<br />
red pepper flakes<br />
smoked saltUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-2217455265951651182.post-79811660656830173742015-10-20T21:36:00.002-07:002015-10-20T21:36:49.579-07:00Hot Weather Food<div class="separator" style="clear: both; text-align: left;">
I'm not going to lie... the weather in Los Angeles has really been getting me down. October, and highs in the 90s? As someone who is pretty much always too hot, it feels like the end of the world. But even besides the temperature itself is the fact that there's no end in sight. Summer in Minneapolis or Chicago it can be 100 and humid, but it feels dynamic: on a micro level (it builds up and then blows off) and on a macro level (fall will come). There's a hydraulic aspect to the weather onto which you can map your own psyche. LA, by contrast, is unchanging, dirty, relentlessly bright, purgatory. Like something out of Camus...</div>
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Here are some things I've made in lieu of cooking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4SPYzwvM-n38UnpubHVi0oYjz5rLOvKHkt2ml1Wc_E9fbJl-myqm2rHhLp3pdJZ3y46tlUwqw4ADi_4HTZ8gYpoe18sHWUXzCBwdhx1RplPMIUas4XO_blPBcNwN33vyMMZQ6beDvMn-/s1600/aDSCF6176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4SPYzwvM-n38UnpubHVi0oYjz5rLOvKHkt2ml1Wc_E9fbJl-myqm2rHhLp3pdJZ3y46tlUwqw4ADi_4HTZ8gYpoe18sHWUXzCBwdhx1RplPMIUas4XO_blPBcNwN33vyMMZQ6beDvMn-/s640/aDSCF6176.jpg" width="640" /></a></div>
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<b>Cucumber salad with lemon, dill, red pepper, smoked salt, and cashew cream</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pActPmMEfw7B8EXWN9IZk7uBx5lSoEClNapkXRl2S0bh1SrUHsJRX5EdZIPzVLFsNdtk8zsmuaOEgm5-GJpGyA2umUfCLBRY2QmLOiB-T46P0l6ZxUUjqPhyphenhyphenFqtVPbB1hxykby3HPEhd/s1600/aDSCF6170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pActPmMEfw7B8EXWN9IZk7uBx5lSoEClNapkXRl2S0bh1SrUHsJRX5EdZIPzVLFsNdtk8zsmuaOEgm5-GJpGyA2umUfCLBRY2QmLOiB-T46P0l6ZxUUjqPhyphenhyphenFqtVPbB1hxykby3HPEhd/s640/aDSCF6170.jpg" width="640" /></a></div>
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<b>Potato salad with picked green beans, cherry tomatoes, dill, smoked salt, lemon vinaigrette</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKejZWlKG39RMSi37YCg6cT2iRtEn4833WesAlPy2Ba_thRFfE1ZTKQJ2H0IbwIhXQGMvd-Bin8rqAco2aTBhoHOb9HS0GC5mVmv8K7hUkB1XHgWLtiEYz5quXHBuavZjjG-ebr2LU-rlr/s1600/aDSCF6172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKejZWlKG39RMSi37YCg6cT2iRtEn4833WesAlPy2Ba_thRFfE1ZTKQJ2H0IbwIhXQGMvd-Bin8rqAco2aTBhoHOb9HS0GC5mVmv8K7hUkB1XHgWLtiEYz5quXHBuavZjjG-ebr2LU-rlr/s640/aDSCF6172.jpg" width="480" /></a></div>
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<b>"Autumnal pickles": butternut squash and cauliflower with white wine vinegar, black peppercorns, sage, thyme, and marjoram</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYjSiJ0kwZe0ZbHdRjYK2C-grkUDKIGfLPav8VZKvbolTup4QUbgvzUytjj6TOqnnimUxDq4vsgjkYOdXkw_qUaDuejUBNl3xD5CydAc1l3Xsc-iGenFNQatVv4DI08DYW1cgzdvroa68/s1600/aDSCF6154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYjSiJ0kwZe0ZbHdRjYK2C-grkUDKIGfLPav8VZKvbolTup4QUbgvzUytjj6TOqnnimUxDq4vsgjkYOdXkw_qUaDuejUBNl3xD5CydAc1l3Xsc-iGenFNQatVv4DI08DYW1cgzdvroa68/s640/aDSCF6154.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2UHcLPhuMm03Vii6NocX_-o7Q2DlcTjGr8FdvGSHIatfYLsPre99VRhTuYb2vuGjuXEpamPLcihOStJK9noMNmZhl0qjS_JdKi34_fIRLYLbTdf4Hx2ZylkDpKFqkJmTSNWvI1VGhdCG/s1600/aDSCF6137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2UHcLPhuMm03Vii6NocX_-o7Q2DlcTjGr8FdvGSHIatfYLsPre99VRhTuYb2vuGjuXEpamPLcihOStJK9noMNmZhl0qjS_JdKi34_fIRLYLbTdf4Hx2ZylkDpKFqkJmTSNWvI1VGhdCG/s640/aDSCF6137.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5ZBenitUje4BUeFQR1OJ8PZyTcJcZgBeLeMV82a2pbXRDCcgSBF4Tl2bScyIvW5Y3l3_UsbFwBC45HAYReiEIaLSGVGpvxYmPaoZrmfuB3f-Jhu5oiIw2Xgbl4qOC0IFqgSYThZSFCIn/s1600/aDSCF6141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5ZBenitUje4BUeFQR1OJ8PZyTcJcZgBeLeMV82a2pbXRDCcgSBF4Tl2bScyIvW5Y3l3_UsbFwBC45HAYReiEIaLSGVGpvxYmPaoZrmfuB3f-Jhu5oiIw2Xgbl4qOC0IFqgSYThZSFCIn/s640/aDSCF6141.jpg" width="640" /></a></div>
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<b>Cucumber salad with lime, peanuts, and blackberries</b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE_Ta66yfSOoqWjO6jXlmUr_FDiMPWoWEl-CEH60CmJXi0tiEzHHFFW5SAdkNRmXIR60-G0L6DtQ6qcifOzS1_0XLckRQHyfD281wy8Htes3RLDw5i9xNBiHgXvIm1s-z2GAptfx5CqOX/s1600/aDSCF6149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE_Ta66yfSOoqWjO6jXlmUr_FDiMPWoWEl-CEH60CmJXi0tiEzHHFFW5SAdkNRmXIR60-G0L6DtQ6qcifOzS1_0XLckRQHyfD281wy8Htes3RLDw5i9xNBiHgXvIm1s-z2GAptfx5CqOX/s640/aDSCF6149.jpg" width="640" /></a></div>
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<b>Cucumber salad; roasted zucchini; kale salad with avocado, corn, and pickled tomato; brown rice; roasted tofu</b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-62768814142844991152015-10-11T16:57:00.000-07:002015-10-11T16:57:51.545-07:00South Indian Chickpea CurryTasty South Indian chickpea curry from <a href="http://holycowvegan.net/2015/03/south-indian-chickpea-curry.html">Holy Cow</a>. More about the spices than the spiciness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTYRseam6PHMBq-KikaC89A33Wm-qSuEDTo6NxCkurbkQeLlbCHP1_JxTV7lsIJYHodF4xn_JPuzmFh9D-YhdWs3LhyXSi5_m0sqNJbDiDAti0Tg-GB78Wne9x51bF5rrEPD_Sm-WXblV/s1600/aDSCF6054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTYRseam6PHMBq-KikaC89A33Wm-qSuEDTo6NxCkurbkQeLlbCHP1_JxTV7lsIJYHodF4xn_JPuzmFh9D-YhdWs3LhyXSi5_m0sqNJbDiDAti0Tg-GB78Wne9x51bF5rrEPD_Sm-WXblV/s1600/aDSCF6054.jpg" width="640" /></a></div>
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<b>South Indian Chickpea Curry </b></div>
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<b>(from <a href="http://holycowvegan.net/2015/03/south-indian-chickpea-curry.html">Holy Cow</a>)</b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-24144713516993914462015-10-02T19:55:00.001-07:002015-10-02T19:55:47.212-07:00Mushroom Ravioli with "Vodka" Sauce<div class="separator" style="clear: both; text-align: left;">
Ravioli is so much work, but that very fact makes it a very satisfying endeavor. Think about it: how many food cultures have some sort of dumpling, or dough-around-filling type parcel, despite the fact that there are almost always easier delivery mechanisms for the same nutritional components (for example, sauteed slop on top of wheat berries)? No, there is something particularly attractive about a parcel of food--even the abominable <a href="https://en.wikipedia.org/wiki/Fruit_Gushers">Gushers</a> fruit snacks enjoy some of this allure.</div>
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Adge had mentioned she really liked vodka sauce, which I'm not sure I'd ever had. I did some reading on why on earth you would ever put large amounts of vodka into a food (which sounds horrendous, even if most of it cooks off). But in addition to some pseudo science about flavor molecules that are only soluble in alcohol, the big thing is that there's cream in this tomato-based sauce (and maybe the alcohol helps stabilize the cream vis a vis the tomato?). So here's a tomato sauce with white wine and cashew cream. Other than that, it's pretty much the standard marinara-ish sauce I always make.</div>
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The method for the ravioli pasta, and the timing for filling, sauce, and pasta, are <a href="http://juliasvegankitchen.blogspot.com/2011/08/ravioli-adventure.html">over here</a>.</div>
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<b>Mushroom Ravioli with "Vodka" Sauce</b></div>
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<b>(filling was same as <a href="http://juliasvegankitchen.blogspot.com/2011/08/ravioli-adventure.html">this one</a>, except I used mushrooms for "something meaty")</b></div>
<div>
<br /></div>
<b>For the sauce:</b><br />
<b><br /></b>
<b>Ingredients</b><br />
1 TB olive oil<br />
1/2 onion, chopped<br />
3 cloves garlic, minced<br />
1-2 chilies, minced (remove some or all seeds)<br />
1 large fresh tomato, diced<br />
1 large can diced tomatoes<br />
1/2 c white wine<br />
oregano<br />
marjoram<br />
sugar<br />
1/3 c cashew cream (just blend raw cashews and water)<br />
fresh basil<br />
salt and pepper<br />
<b><br /></b>
<b>Instructions</b><br />
In a medium-to-large saucepan, heat olive oil. Saute onion until soft, then add garlic and chilies with a pinch of salt and cook a few minutes.<br />
Add tomatoes and wine, then turn down heat to simmer. Add oregano and marjoram (or the herbs of your choosing), and cook on low until tomatoes are soft.<br />
When sauce is close to done, add sugar, cashew cream, basil, and salt and pepper to taste. Cook for a bit longer.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-75982777975922931472015-09-17T17:39:00.002-07:002015-09-17T17:39:25.229-07:00Megaborscht<div class="separator" style="clear: both; text-align: center;">
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Recently I had the opportunity to sample some delicious vegetarian borshch made by an amazing old lady who grew up in Ukraine (n.b.: ingredients I now know how to say in Ukrainian: onion, carrot, chili, garlic, mushroom, beet, cabbage, dill). Here I wanted to make a version that was not too far from that but also could stand on its own as a one-pot meal. I read that sometimes these soups have sausage in them, so I added tempeh, mushrooms, and some sausage seasonings--which add not only protein, but also a great depth of flavor. Using the "No Beef" stock paste is also an incredible shortcut (and it works fantastically here). Chilies, tomato paste, and worcestershire sauce also amp up the flavor.<br />
<br />
Finally (and not to sound like a broken record), cashew cream is probably the most amazing thing in the history of veganism. Literally all you do is soak raw cashews in water, then drain, then blend with new water (and a pinch of salt, lemon, etc), and you get the most perfect substitute for yogurt, cream, sour cream, milk, and so on, depending on how you tweak it. Half a cup of cashews will yield more than a cup of cream, making it way way cheaper than any commercial/processed alternative (and you can make only as much as you need).<br />
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<div style="text-align: center;">
<b>Megaborscht</b></div>
<div style="text-align: center;">
<br /></div>
<b>Ingredients</b><br />
1-2 tsp vegetable oil<br />
1 onion, chopped<br />
1 carrot, chopped<br />
1 stalk celery, chopped<br />
1 serrano chili, minced (seeded or not depending on your taste--I seeded half of mine)<br />
pinch salt<br />
*<br />
1 block tempeh, cut into small cubes<br />
1 tsp fennel seed<br />
small pinch ground allspice<br />
splash tamari<br />
*<br />
5 cloves garlic, minced<br />
7 oz mushrooms, chopped<br />
1 c vegetable stock (I used Better than Bouillon "No Beef")<br />
*<br />
2 large beets, peeled and diced<br />
1/2 head cabbage, shredded<br />
4-5 c more stock (or if you're cautious about salt, do 3-4 c stock and 1 c water and adjust to taste)<br />
*<br />
3-4 TB tomato paste<br />
splash Worcestershire<br />
1 TB minced dill<br />
*<br />
cashew cream<br />
more dill<br />
red pepper flakes or paprika<br />
<br />
<b>Instructions</b><br />
Heat oil in a large pot over medium heat. Add onion, carrot, celery, and chili with pinch of salt, and saute until soft and fragrant.<br />
Add tempeh, fennel, allspice, and tamari and saute some more, until tempeh is lightly browned.<br />
Add garlic and mushrooms, cook briefly, then add 1 c vegetable stock to deglaze/keep from burning. Cook a few more minutes.<br />
Now dump in the beets, cabbage, and the rest of the stock. Bring to a boil, then reduce heat and simmer, partially covered, until the beets are tender but still firm. Add more water or stock as necessary to just cover.<br />
Add tomato paste, Worcestershire, and dill. Taste for salt and other seasonings, and adjust.<br />
Serve hot, garnished with cashew cream, more dill, and red pepper flakes or paprika. <b>Serves 6-8</b> (freeze some for later?).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-42116668348249060922015-09-15T17:20:00.000-07:002015-09-15T17:20:06.914-07:00Red Curry Carrot Soup, Fried RiceFantastic dinner featuring a <a href="http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html">carrot soup recipe</a> from 101 cookbooks.<br />
<blockquote class="tr_bq">
<ul>
<li><b>carrot soup (recipe from <a href="http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html">101 cookbooks</a>) </b></li>
<li><b>fried rice with black vinegar and green peas</b></li>
<li><b>slow-baked chili tofu (something like <a href="http://juliasvegankitchen.blogspot.com/2010/03/marinated-tofu.html">this</a>)</b></li>
<li><b>cucumber-cashew salad (recipe adapted from <a href="http://www.amazon.com/The-Asian-Vegan-Kitchen-Appetizing/dp/156836430X">the asian vegan kitchen</a>)</b></li>
</ul>
</blockquote>
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<b><br /></b>
<b>Simple Carrot Soup with Red Curry Paste</b><br />
<b>(from <a href="http://www.101cookbooks.com/archives/a-simple-carrot-soup-recipe.html">101 cookbooks</a>)</b><br />
<b><br /></b>
<b>Ingredients</b><br />
2 tablespoons extra-virgin coconut oil<br />
1 onion, chopped<br />
scant 1 tablespoon red curry paste, or to taste<br />
2 pounds carrots, peeled and chopped - 1/2-inch chunks<br />
1 14-ounce can full-fat coconut milk<br />
1 1/2 teaspoons sea salt, or to taste<br />
1 1/2 cups / 360 ml of water, or to cover<br />
1 lemon or lime<br />
<br />
<b>Instructions</b><br />
In a large soup pan over medium-high heat add the oil and onion. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 - 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. And add lemon or lime juice at the end. <b>Serves 4.</b><br />
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***<br />
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<div style="text-align: center;">
<b>Cucumber-Cashew Salad, Slow-Baked Chili Tofu, Fried Rice</b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2217455265951651182.post-88227281927598610552015-09-15T17:18:00.000-07:002015-09-15T17:18:16.882-07:00Kind of Macrosweet potato hash browns<br />
steamed broccoli<br />
<a href="http://juliasvegankitchen.blogspot.com/2009/11/roasted-greens-with-miso-tahini-sauce.html">miso-tahini sauce</a><br />
baked tofu (something like <a href="http://juliasvegankitchen.blogspot.com/2010/03/marinated-tofu.html">this</a>)<br />
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<br />Unknownnoreply@blogger.com0