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


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.