Friday, August 19, 2011

potato fritatta

vegan potato fritatta

4 medium red-skin potatoes
2 Tbs. chopped fresh parsley or basil
1 package of fresh poultry mix herbs (sage, rosemary, thyme)
1 c. kale
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 Tbs. olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, minced
1 12 oz package firm tofu
1/4 cup soy sauce
4 tbsp nutritional yeast

directions: Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.

Preheat oven to 350°F. In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute.

Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add onions, garlic, and potatoes and pour into a greased pie pan. Mix in kale and herbs (you can sauté them, but i don't think i did).

Bake 45-50 minutes, until top is firm and cooked all the way through. The crispier the better in my opinion!

about the recipe: i based the recipe on the a more potato-heavy recipe and then switched to the tofu portion of this recipe to make a vegan fritatta! my roommate came home during the process with a bunch of free fresh herb packets so i threw in some of the poultry mix and then went to the garden to grab some kale and basil. it was a very satisfying fritatta, but i think next time i would do something different with the potatoes. they were too bland when put next to the delicious medley of tofu and herbs. it also crossed my mind of trying to make the entire fritatta with the potatoes next time instead of having a tofu-eggy base. who knows!

Friday, August 5, 2011

habanero peach jam

P8023454

directions: i'm too lazy to copy/paste the directions; make sure to read the directions HERE thoroughly!

about the recipe: i've been dreaming about this since last fall when peaches were no longer in season. it was right after i made habanero peach cobbler with the last of my cull-bin peaches. and finally that day has arrived! i got three free pounds of peaches from work, but botched the first recipe. everything was going smoothly until i got sidetracked for one minute and came back to find the sugar had burned and the entire house smelled of burned marshmallows. somewhat appetizing, but mostly disgusting. the co-op gods must've been shining down on me because i came across even more peaches! and this time i followed the recipe to the motherfucking T. i tasted some of the leftover uncanned bits and it tastes so good! can't wait to enjoy this on toast during those cold winter months coming up shortly.

Wednesday, August 3, 2011

strawberry mint sorbet

summer sorbet

2 pounds (or cartons) fresh strawberries, rinsed & hulled
1.5 cup sugar or to taste
1 teaspoon lime juice
a pinch of salt
4 tablespoons fresh mint, chopped fine

directions: slice/hull all strawberries and mix in sugar. stir well until the sugar starts to dissolve. cover and let stand in the refrigerator for upto an hour or over night. occasionally stir the strawberries and their liquid; at any point you can add the fresh mint. in a food processor add lime and the pinch of salt and puree until it's a thick liquid. move to a freezer safe container and once it's frozen it's ready to eat!

about the recipe: when life gives you strawberries and mint - make sorbet! my job often has perks and sometimes those perks are getting 2 free cartons of strawberries and 2 free bunches of fresh mint! i immediately knew what i had to do and on my break did a quick google search for strawberry mint sorbet. i came across this recipe and it didn't look to difficult. i quickly devoured this batch and made a much larger batch since - and now i'm all out of mint! perfect for all this blasted heat minnesota keeps shooting our way.

strawberries & mint

Monday, August 1, 2011

avocado raspberry cream cheeze

vegan avocado-raspberry spread

1/2 c. tofu, pressed
1/8 c. cashews
2 tablespoons water
(a little over) 1 tablespoon maple syrup
salt and pepper to taste
1 avocado
1 teaspoon lemon juice
2 teaspoons fresh raspberries


directions: add pressed tofu, cashews, water, maple syrup, a teaspoon of salt and a pinch of pepper into a food processor. process until smooth and creamy. add more syrup or salt according to taste and cream-cheese likeness. then add the avacado and process some more! lastly add the raspberries and lemon juice and blend them in.

about the recipe: i've been on a food making kick recently! be on the lookout for a handful of new recipes sooner than later. i just moved in with a radical woman who used to work with at my co-op (in the deli kitchen) and she just got hired as a baker. so what does an ex-cook and current baker do when they get home? cook and bake. which in turn has inspired me to do more myself. rad! and this is something from my own noggin! it's start out sweet and creamy with an avocado pucker at the end, my other roommate described it as "earthy". what vegan wouldn't want an earthy vegan cream cheese spread for their bagels in the morning? i can think of a few, but they're no fun.

Sunday, June 12, 2011

ginger-maple baked tofu

P6123068

1 packaged firm tofu
2 tablespoon ginger
1/2 teaspoon cayenne
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 c. sesame oil
1/8 c. maple syrup
1/8 c. agave nectar
2 tablespoons gingersauce (optional)

directions: cut and press tofu. mix spices. combine sesame oil, maple syrup and agave nectar. if you have any gingersauce laying around throw that in there too. slowly stir in spice mixture with the liquid mixture until you get a nice paste. marinade pressed tofu in the mixture and bake at 425 until crispy brown. the tofu will caramelize as it's baking.

about the recipe: i found some version of this recipe online somewhere and then haphazardly threw it together. after i had used up all my ginger powder on this recipe i realized that i had gingersauce sitting in my fridge and decided to throw that in as well. when i made this i orginally had 1 teaspoon of cayenne pepper which made this overpoweringly spicy. the recipe still needs a little tweaking, but we're off to a good start. served with a free produce stirfry over rice, but i think would taste better as a standalone.

Thursday, May 19, 2011

wallabucha



1 part dumpstered odwalla Strawberry-C (or any flavor odwalla)
1 part kombucha

invented by my roommate, exploited by me.

Wednesday, March 9, 2011

what did the tofu say to the stirfry?






"i'd love to stay, but i'm in a curry!"





Friday, March 4, 2011

a simple sandwich

caper sandwich
2 slices bread
capers
tomato, diced
greens (chard or kale) sauteed
onion
hummus
directions: In a pan sautee the greens and chopped onion. Dice tomato and toast 2 slices of bread. Once the toast is cooled spread hummus on each slice and add capers. Layer onions, tomato, and top with preferred green.

about the recipe: a little something i whipped up a couple months ago when i was broke and had nothing in the fridge but hummus & kale. anytime i can throw capers on something i'm a happy ca(m)per.

Monday, February 28, 2011





“Greengrocers earn a meager celery, come home beet and just want to read the pepper, take a leek, turnip the covers endive into bed.”




Sunday, February 27, 2011

mushroom gravy

1/2 onion, minced
10 mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
1/2 teaspoon thyme
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast1 tablespoon soy sauce
2 tablespoons unbleached flour
1/4 cup plain soymilk
salt and freshly ground black pepper, to taste

directions:
In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.


Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

quoted from Fat Free Vegan

about the recipe: this is my go-to vegan mushroom gravy recipe. i first tried it over craftsgiving with the meatless loaf and i've probably made it 15 times since then. last night i picked up a handful of free rosemary & fig scones and today in the cull bin at work there was mushrooms. i immediately thought of putting this delicious gravy over the scones for lunch! super easy to make and it makes a lot. i have a maple pepper that i picked up when i was back home that i like to use with it.

click through for more pretty pictures -->

Friday, February 18, 2011

purple potato gnocchi


2 purple potatoes (or 1/2lb)
1 cup bread flour

directions
Bake the potatoes. As soon as the potatoes come out of the oven, remove the foil and then peel them. Put the hot potatoes through a ricer as soon as you can. The hotter the potatoes are during this step, the better the gnocchi will be. Rice them over a wide, flat surface to maximize contact with the air to help them dry out better. You can also grate them or shred them with a fork.

Let the potatoes cool/dry for 10-15 minutes. During this time, make sure you have everything in place you’ll need for shaping, cooking, dressing, and plating the gnocchi.

Gather your cooled potatoes into a flat disc and sprinkle 1/2 of the flour over it. Work the dough with your hands, adding more flour if needed. You probably won’t need the whole cup of flour. I had about three tablespoons leftover. If in doubt, use less as opposed to more.
Work your dough until just combined. Do not overwork it! It should be soft, not sticky or crumbly. You’re not even going to really knead it, just mix it together. You must shape the dough immediately.

Roll some of the dough out into a long snake, about as thick as your tumb. Cut the snake into little “pillows” and dust them with flour. To shape, simply roll one of the pillows down a ridged gnocchi board (or the tines of a fork!).

Gently place the gnocchi in to salted, boiling water. After a minute or two, the gnocchi will float to the surface. About 30 seconds after they begin floating, use a slotted spoon to remove them from the water, draining them well.

paraphrased from vegan yum yum

about the recipe: the gnocchi looks so good right? i mean i followed the directions to the best of my ability and they looked scrumptious! unfortunately when i put them in the pot the same thing happened to me that had previously happened to my roommate... they turned to mush. pretty much liquified in the pan of water! not appetizing to say the least. i had baked the potatoes à la lazy microwave style, maybe that had something to do with it. had i conventionally baked them in the oven they would've been dryer... maybe? 

i did manage to salvage some of them. my other roommate suggested that i bake the rest and then i covered them in my favorite mushroom gravy. next time i get some free potatoes from work i'm going to conquer this recipe!

have you ever made your gnocchi?
how did it go? any helpful suggestions?

if you try this recipe out, let me know how it goes!

Friday, February 11, 2011

chowder diamond head

Ginger, Pineapple, and Coconut 
make this an enchanting South Seas soup.

1 cup sliced celery
1 small onion, chopped
2 tablespoons butter (earth balance) or coconut oil
1/2 teaspoon ground ginger
2 cans coconut milk
1.5 cups mock chicken broth
1.5 cups milk
1 can mock duck, diced
1 can pineapple tidbits, drained
shredded coconut milk

directions:
1. Sauté celery and onion in butter or coconut oil in a large sauce pan or dutch oven.  add ginger, blending thoroughly.
2. Stir in soup, water, and milk. Add mock duck and pineapple. heat, stirring frequently, until bubbly-hot.
3. Ladle into soup bowls. Sprinkle with coconut. Serve with hot buttered rolls, if you wish.

about the recipe: a vintage recipe, huzzah! and my fourth post in february, hotdamn! this coconut-chowder is downright delicious, and super easy to make. i used freshginger instead of powdered and halfed the recipe. it's very sweet, but also savory. i did add a little bit of salt and pepper, but it was fine without. i used this recipe as a test for photographing the ingredients which made sure i wasn't scrambling for ingredients per usual. hopefully this will help me in the baking realm hahaha. anyways, i can't wait to eat this all weekend!

 



from the book:
Family Circle Favorite Recipes
6th Edition, 1979

Wednesday, February 9, 2011

gingercandies

fresh ginger
sugar and spice

directions: Peel and cut ginger into candy sized pieces. Add ginger to a large pot and fill with water until covered. Bring to a boil and let cook for 10 minutes. Add sugar and let cook until the water becomes a syrup. Drain ginger syrup into a jar for future use. Roll each bit of ginger in sugar and place to dry. Don't be scared to mix-it-up! my roommate and i have rolled the candies in sugar, sugar + cayenne, and cinnamon to name a few combinations.

about the recipe: seriously the most ridiculously easy and most delicious thing to make! i use the ginger syrup with everything. ginger syrup + two shots of espresso + a little bit of coconut milk is one of my favorite coffeedrinks. none of the measurements are exact because it's very make-up-as-you-go-along. you just got to feel it out, ya'know? Note of Caution: post-sugar rolling make sure to place the ginger on something to let it dry, my house usually uses a silkscreen and frame as a drying rack because this stuff is incredibly sticky.

gra-nola-ola-ola

3c. rolled oats
3 tablespoons brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/3c. sweetener (molasses or agave or honey)
1/4c. canola oil
1 teaspoon vanilla
+ extras (almonds, coconut flakes, etc)


directions: Pre-heat oven to 300 degreees. First mix your dry goods: oats, brown sugar, salt & cinnamon. In a separate bowl mix your wet goods: sweetener, canola oil, and vanilla. Combine thoroughly, use your hands if necessary. Make sure the oats are evenly covered. Then spread the granola mix thinly on a baking sheet and place on the center rack. Bake, stirring everything 15 minutes, until the granola is golden brown. Anywhere from 20-30 minutes. cool the granola, stirring occasionally so it doesn't stick. then add your extras!


about the recipe: this is the second time i've used this recipe to make granola. the first time i made it, i used agave nectar and this time i used molasses. i added almonds and coconut flakes to the mixture about halfway through baking so that they'd be toasted. i also used a tablespoon of vanilla because i wanted very vanilla flavored granola. i think next time i'll try maple syrup instead of molasses.

Tuesday, February 8, 2011

chocolate-coconut squares

1 1/2 cups graham cracker crumbs
1/2 cup firmly packed brown sugar
1/3 cup flour
1/2 cup melted butter (earth balance)
1 (14 ounce) can coconut milk
1 cup. package flaked coconut
1 (12 ounce) package chocolate (or carob) chips
2 tablespoons peanut butter
chopped peanuts (to garnish)

directions: Preheat oven to 350. Prepare an ungreased 13x9" baking pan. Combine graham cracker crumbs, brown sugar, flour and melted 'butter' and then press into ungreased baking dish. Bake for 10 minutes. Combine coconut flakes and coconut milk, mix, and spread over baked crust. Bake for another 10-12 minutes. Combine chocolate chips and peanut butter in a small saucepan. Cook, over low heat, stirring constantly until melted. Spread over coconut layer and garnish with chopped peanuts. Let cool and cut into bars.

about the recipe: the original recipe calls for sweetened condensed milk, and i thought, "hey! i bet you i could just replace that with equal amounts coconut milk!" i was half right, while it tastes amazing, it didn't solidify making the bars a hard-coated chocolate coconut goo-mess, but they are goddamn delicious if i say so myself, and my roommates agree.

Monday, January 10, 2011

goal.



try a new recipe once a week.