Sunday, June 21, 2009
"bottom line: stay away from this product. make your own tofu scramble, wrap it in some pizza dough or your own home made pie crust, and freeze for later baking. some convenience foods just aren't worth the time.
So I took matters into my own hands and made my own hot pocket. Scramble was tofu, basil, salt, lemon zest, kale, asparagus, and tempeh bacon with some of Tami's garlic scape pesto. I wrapped it all up in a little pizza dough , baked it last night, reheated and ate it this morning.
I gotta say, hot pockets never tasted so good. Do I think this would microwave well? Heck no, but if you want a little hot pocket action and can wait for a few minutes for the toaster oven to make it toasty, then you've got an awesome breakfast in a neat little pocket.
I helped out with my CSA share this morning, moving crates of veggies around, and chatting with the townsfolk. By the time I got home, I was starving (and dirty and soggy-when will the rain end!) and I'm glad the scramble in a hot pocket was all prepped and ready to pop into the oven. It hit the spot.
Here's my CSA bounty: Collard greens, radish, kohlrabi, broccoli, cilantro, strawberries, and tomatoes.
It's like Christmas with all the reds and greens. The tomatoes are hydroponic, but they're really quite good. This will be another adventure in eating a ridiculous amount of green leafy things. I don't usually dig radishes, but I'm going to give them a chance. The hot topic veggie this week was the kohlrabi. This Sputnik-spaceship-like vegetable is pretty versatile and can be eaten raw, or steamed, or roasted. You can eat the greens, too.
Soundtrack: The Housemartins, the People who Grinned Themselves to Death. Me and the farmer get on fine...
Saturday, June 20, 2009
Cinnamon Tofu and Sweet Potatoes, pg 16
Pepper Bean Salad, pg 28
Saffron Rice, pg 35
Cucumber and Onion Salad pg, 37
Chopped Marinated Salad pg 39
Grilled veggies, pg 43.
If you're not familiar with Penzeys, they have fantastic herbs, spices, and spice blends. You won't find them in grocery stores, but they have a few stores throughout the US (one in Grand Central in New York) or you can buy online.
Almost all their products are inherently vegan. The meaty sounding ones, like pork chop seasoning, are great seasonings when you want your tofu to taste like bacon. Thinly slice some tofu and sprinkle with pork chop seasoning and fry it up. I'm also big a fan of the taco and Indian seasonings.
I don't usually make my own Indian food, because I find the spice combinations a little tricky to get right. I had a bunch of stuff I needed to use up, so here's the not-really-a-recipe version of what I made.
Kale Coconut Curry:
I simmered 2 lemongrass stalks in some So Delicious unsweetened coconut milk.
Then in a separate pan, I heated some oil and added a pinch (only a pinch) of hing.
I keep the hing tightly wrapped in the pantry because it tends to smell like armpit. Why would you want to cook with this malodorous stuff, you ask? Well because it makes Indian food taste like Indian food. When cooked in oil, the taste and aroma soften and lend a leek/onion/garlic taste to dishes. My friend Bhavna told me a story about how God held a party and the onions and garlic were late and that's why they aren't in their food. I looked forward to Bhavna's mom's visits from India because she always cooked and sent extras to work with Bhavna for me. Their family in India had a cook, but her dad would only eat what her mom cooked. I don't blame him. I wish I could recreate those dishes, but back to my impromptu creation...
To the hing and oil, I added some garam masala, Penzeys hot curry powder , and some salt. Then the chopped kale that I cooked and froze last weekend. Once mixed and cooked down more, I blended the kale up small and added it to the strained coconut milk. Now, this is why this isn't a recipe...the mixture wasn't very saucy, so I mixed some chickpea flour (besan) with some of the soupy coconut milk and then added that back to the sauce. This did it. Perfectly saucy, now. I overdid it on the hot curry sauce, so to cut the spice, I topped it with a little unsweetened soy yogurt.
Wednesday, June 17, 2009
And as a healthy balance to my cake for breakfast, here's the bounty from my first CSA share. The tomatoes were from the greenhouse. I cooked the GIANT bunch of kale, and it went into things like scrambles and soups. I'm still not sure what the heck I'm going to do with all the bok choy. The purslane was nice in a salad.
Saturday, June 13, 2009
Back to actual vegan topics...Stay Vegan is taking a poll on how long you've been vegan. Check them out to vote.
Friday, June 12, 2009
Tuesday, June 9, 2009
Now, it was dark and candle lit inside, but I just had to snap a photo of everything. I had to use the stupid flash, so I just took one shot for each dish and I'm going to post them all anyway. I had a few bites of some dishes before I remembered to take the photos. My friends were really good sports about me sticking my camera (and my fork) in their food.
Black-eyed Pea Cake - Crispy cake of yukon gold potatoes and black eyed peas, served with chipotle aioli.
Cape Cod Cakes - A blend of hiziki seaweed, tofu, potato, herbs and spices, served with a vegan tartar sauce.
Caesar Salad ~ Romaine lettuce & herbed croutons tossed in a creamy Caesar dressing, topped with herbed gomashio.
Port Wine Seitan ~ Seitan cutlets pan-seared in a sauce of port wine and mushrooms, accompanied by creamy mashed potatoes, tempura onion and sautéed garlic spinach.
Ravioli with Cashew Cream ~ Spinach, mushroom, and pine nut filling.
Baby Spinach Risotto ~ Shiitake & portobello mushrooms, caramelized pearl onions, and shiitake-crusted tofu, braised in a vibrant lemon confit.
Seitan Skewers ~ Flame-grilled skewers basted with a rich hickory sauce, accompanied by jicama slaw.
Coconut Lavender Creme Brule
Every dish was fantastic, and the port wine seitan was absolutely out of this world. The photos don't do any of the dishes justice, so if you're in New York City, definitely check out Blossom. I will be back again soon.