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.