Thursday's 2 for 1: Salad (yeah, I went there) and Ramen (yeah, I went there too!)

Thursday Post 1 of 2: Bringing Salad Back

In her motivational post designed to amp up the MoFo bloggers, one facilitator noted one of her previous MoFo fears that she wanted to allay for seasoned and new participants alike -- the perceived level of culinary difficulty required to validate a posting.  Admittedly, this perception has periodically plagued me in MoFos past as well.  However, this year, just maybe, I am turning a corner, not just in MoFo blogging but in life.  How else can you explain that, yes, it's true ... post 1 of 2 is about salad?  I said it...SALAD!

Listen, I love creating and experimenting, but, as we could all use a bit more of in our lives, so often simplicity serves us best.  The truth is that all I really wanted on Wednesday was a badass salad.  To me, this was the epitome of badassery when it came to dinner possibilities (see this fun article about Oxford legitimizing my use of badassery -- woot!, as well as other new additions; srsly, you should read it).  Anyway, at this point in the vegan lexicon, salad seems synonymous with other choice words that can result in mouth washing out, detention, or a frowny face emoticon.  And, I can't lie -- when this is a restaurant's "grand accommodation" of the plant-based lifestyle or the best a "Top Chef" can manage for a vegetarian challenge, nonetheless vegan (can you imagine the apocalypse???), I may have rolled my eyes once or twice.  That said, sometimes, a salad is the best comfort food, especially when you layer it up.  Barring any allergy restrictions, how can you deny romaine, arugula, pine nuts, apple, carrots, garden yellow tomatoes, sliced scallions, a little S 'n P, and a delectable drizzle of fig balsamic?  A mountain of goodness, my friends, a mountain of goodness in 10 minutes or less.
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Thursday Post 2 of 2:  

"Ramen... the Remix!" OR "What happens when you live near a college!"

Listen...whatever you may think of ramen, I am here to let you in on a secret: forget the return of lace-trimmed biker shorts, rat tails, and bras masquerading as shirts, ramen is the hot trend!  There is even, apparently, a chain of ramen houses that you have to line up for hours in advance --  in NYC of all places!!!




For many of us, ramen has a special place in our hearts.  It is the reason we graduated from college, made it to class or into the light of day after all of that "studying" on Thursday through Sunday (or Monday through Sunday, depending on your college experience), or ate at all (having already started toward the vegan path after that green-hued burger from the campus cafeteria).  Maybe it was the sale price or maybe it was the fact that 19 was the median age of 80% of the population at my local market, but somehow, this bag of ramen made it into my grocery basket last week, and tonight, we bonded all over again.

Admittedly, things are different now:   1) I used a real pot and a real stove.
                                                           2) I did not rip anything with my teeth.
                                                           3) I used a third of the salt bomb, I mean, seasoning packet.
                                                           4) I added things to the noodles...besides a spoon.
                                                           5) I clearly remember the entire experience.

In all seriousness, try this!  To the ramen, which I prepared as directed, except for the reduction of the seasoning packet, I quick pressed 1/4 pkg. of extra firm tofu, which I diced and added to same saucepan used to cook the ramen (which was, by this point, steaming in a bowl) with 1/2 t. oil and 2T water, as well as 4 diced shitakes.  I let all that simmer for about 5 min., added it to the ramen, and topped it with green onions and S 'n P.  YUM! And, in another first, I have enough for lunch tomorrow.  You don't need the impending garbage can full of unidentifiable booze to necessitate this effort or the foodie mecca of NYC to get your ramen on.  Add some greens (which I would have, if I had had any), and this is a 10 min. or less meal that is filling, comforting, fun, healthy, and delicious! Maybe I should set up a ramen stand outside my house...it is Thursday after all.

"Un"Take-Out Tuesday: Dal Makhani (What one can of coconut milk can do for you -- the Final Chapter!)

Finally! Dal Makhani on a bed of rice and sweet potato puree.

Where I live, there is an amazing Indian restaurant called Rasoi from which I often order.  I've always seen the black lentils with tomato and spices on the menu, but there, it is often made with ghee and cream. So, of course, I contentedly go with my vegan Chana Masala or Tofu Saag.  Eager to find as many ways to savor the last of summer's tomatoes and to clean out the pantry, I realized -- black lentils in hand-- that now was the perfect time to try out a dish that I'd often wanted to order, if circumstances had allowed.

Again, the Google revealed this well-reviewed recipe.  However, I streamlined it a bit with ground herbs and other pantry substitutions as follows:

1) Omissions: kidney beans, soaking, cream, butter, and spices as written (unless directed to be ground/dried).
2)  Cook 1 c. lentils according to package directions for longest time listed with veg. broth.
3) Use a 4 oz. can of diced green chiles, approximations of dried/ground for spices (basically, I eyeball palmed the converted measurements), and coconut milk.

Easy to throw together with the modifications (and faster!); then, voila! -- a large pot of deliciousness to permeate your house with aromas of joy.  Note: flavors meld overnight for extra yum. I loved the sweet essence from the puree (as well as its aesthetic benefit) and the slight tang of additional fresh tomato.  I'm already excited to have the rest of my "take-out" tomorrow!

Final thought of the day: sometimes, you need to take rest.  In our culture, many of us find it hard to give ourselves this time.  I confess that today, I fought the rest that every part of me really needed for hours after ending my work day.  And then, when I finally started to soften, I realized that lightness and ease could find their way in.  I wish you a delicious end to your day, as well as a beautiful, necessary rest.

"Make It!" Monday: Chocolate Mousse and the Sunday Night Remix

Did someone say chocolate mousse???  

Like Johnnie at the possibility of swatting one of his 80 lb. fur siblings, I have always perked up similarly over the years (whether mired in teen angst or work overload, if not from underneath a couch) whenever the opportunity to eat chocolate mousse has come my way.  Despite hearing how easy raw and/or vegan mousse prep was, especially with the acquisition of a Vitamix, I had never made it myself.  Thus, "Make It!" Monday was born! 

I confess -- I just went to the Google for the first recipe that came up.  I made a half batch of this Giada DeLaurentis recipe for "Chocolate Avocado Mousse." Small variations included using light agave, which I added sparingly; coconut milk -- yes! Part II of "What one can of coconut milk can do for you!"; and, of course, vegan chocolate chips!  Perhaps because of light agave use, the final product had more of the coffee/tart note than sweet, but I liked that, especially because my addition of pine nuts and chocolate chips provided just enough extra sweetness.  And, to be clear, no --  Johnnie was not a taste tester.  Literally, this mousse is so rich that the serving below is about 2 T (if that!), and I had a hard time finishing it.  Just a spoonful will satisfy the mousse craving; consequently, the half batch provides four 3-4 oz. servings, or approximately 16 spoons.  I wonder how J. Alfred Prufrock's "Love Song" would have turned out if he had measured life in mousse spoons, instead of coffee.

I heart you, tiny jam jars.

Toasted pine nuts should go in everything.

In addition to the mousse, I also remixed last night's dinner into cannelloni.  If you don't have time for navels, this prep is super quick.  

Sweet Potato Cannelloni 

(all ingredients from Sweet Potato Tortellini)

Makes 1 hearty serving

6-9 T. sweet potato filling

1 T.   roasted pine nuts 

3 T.   chopped tomatoes

2 T.   pesto
3 brown rice wrappers
S 'n P

1. Prepare wrappers one at time according to directions.
2. Spoon filling  across 3-4 in. swath in center  of wrapper; fold one side of wrapper, tucking filling.  
    Fold in sides.  Roll securely. Repeat with other two wrappers.
3. Top with pesto, tomatoes, pine nuts, and S 'n P to taste.

* Either warm ingredients prior or, as I did, just microwave once prepared for 40 seconds.

Light, but filling!

Tomorrow concludes our three part series on "What one can of coconut milk can do for you!"and will commence (Un)Take Out Tuesday.  But, to close this wonderful long weekend, I offer some of the lines that particularly struck me from Oriah Mountain Dreamer's poem, "The Invitation," which the instructor infused throughout this morning's special two-hour, heart-opening, yoga practice:

"It doesn't interest me how old you are

I want to know if you will risk looking like a fool

for love

for your dreams

for the adventure of being alive."

Thunder and the Belly Button: GF Sweet Potato Tortellini with Creamy Pesto

The first day of September and Vegan MOFO 2013 arrived with a thunderous bang (or forty).  Without nature's enthusiastic jam session, however, I wouldn't have meandered all the way to the page 34 of NPR's latest news and the following article: "Tortellini, the Dumpling Inspired by Venus' Navel." You never knew what you were missing by not embracing the 4:30 a.m. storm alarm, did you?

Though it was mulling on the backburner for plotting and posting later this week, tortellini was not the original plan for today.  However, when the universe intervenes at the grocery store (or anywhere else for that matter), one had better pay attention.  Initial food plan for today nixed, I'd like to thank NPR, Venus, the peeping Italian tom, and stuff one often finds hanging on in garden pots, the freezer, or the pantry for today's inspiration

Sweet Potato Tortellini with Creamy Pesto and Fresh Tomatoes

(Also, Part I of "What one can of coconut milk can do for you!")

Serves 3-6 (Serving size: 8 tortellini, 3 T pesto)

• 1 large sweet potato that may have also been starting to peep (peeled and finely diced)
• Large bunch parsley (leaves and stems) and basil (leaves and stems, unless stems are browning and woody); total --  approx. 1.5 c loosely packed, equal parts or heavier on basil
• 4 cloves garlic, minced and sauteed in oil or water for 1-3 min. to release flavor
• 4 oz. cashew nut cheeze (found in depths of freezer, more exciting than lint)*
• 2 T oil, divided
• 2 T water 
• 1/3 c. light coconut milk or other unflavored non-dairy milk, divided (or as needed)
• 4 + depending on servings needed, divided into quarters,                                              Vietnamese Brown Rice Spring Roll Wrappers (I used Happy Pho.)
• Roughly chopped fresh tomatoes (I used cherry/pear from the garden!)
• 1/4 c. toasted pine nuts (To toast, put nuts in dry saute pan for approx. 5 min over med. heat)
• Salt 'n pepper to taste

*If no extra cheeze is hanging about, either substitute pine nuts listed here or omit altogether; in case of omission, add milk/water sparingly, as amounts listed won't be necessary.

1.  Preheat oven to 375 degrees.  Line pan with parchment paper.  Toss sweet potatoes with 1/2 T olive oil, and season with salt and pepper to your taste.  Roast for 40 min.  Turn after 20 min.  Check at 30 to avoid burning.  Set aside to cool.

2.  In Vitamix or other blender, combine herbs through 2 T coconut milk; blend to desired consistency. S 'n P.  Set aside.

 3.  In Vitamix or other blender, blend sweet potatoes into creamy consistency by adding coconut milk.

4. Fold rice paper in half to break; then break halves into quarters.  (Some shards may break away -- not to worry!).  Prepare according to package directions.

5. Place a half tablespoon of sweet potato filling approximately 1/4 in. from one straight edge of the softened wrap.  Fold bottom edge over filling and top edge over bottom; attempt navel shape (wrapping around finger is suggested in article, but I found the rice paper a bit sticky, so simply wrapping edges in worked pretty well!)

6.  Warm pesto and tortellini slightly in microwave or with pesto in pan over lowest heat.  Sprinkle with  tomatoes and pine nuts.  Serve and enjoy!

The amounts listed yielded three servings, and I still had leftover filling with which to either make additional tortellini (up to six servings) or repurpose.  Also, the recipe is easily amenable to allergen-based alterations.

And so, the day that started (21 hours ago now) with an audible bang, ended with edible one.  Frankly, I didn't know if these would work, but I am so happy to have found a lighter, low-fuss alternative to stuffed homemade pasta.  Thanks to NPR, the anonymous innkeeper, and Venus...for having such a culinarily inspirational belly button.

 

Farewell to "Should"

January 1, 2013 -- when I "should" have reinvigorated this blog.  When I "should" have posted my New Year's Smoky Black-Eyed Pea Stew.  When I "should" have stopped watching our Alias marathon in favor of getting ahead in my return to work.  Instead, as it turns out, I gave up "should."

One of my yoga mentors often welcomes us to our mats with an inquiry that begins like this: "What are you willing to give up in order to _______________?"  On New Year's Day, this question concluded like this:  "What are you willing to give up from 2012 in order to create a new way of being in 2013?" Though I didn't know it in the dwindling days of 2012 or even in the snow-sparkling, potential-laden day one of 2013, I realize that I am willing to let go of "should," even if I can't quite articulate what that new way of being is.  But, I think maybe that's best -- to simply let that way of being evolve, for it to be without definition, for it to be full of possibility.

For new and continuing readers, I'm grateful for you and for your willingness to take what you need from what is offered -- as undefined as those offerings may be.  In that spirit of gratitude, I'm going to get my craft on and create my gratitude jar.  Interested?  The idea was inspired by this post that my friend shared via Facebook.  One of today's many reasons to be grateful: the opportunity for and the truth of speaking from my heart.

Namaste.

Spice Quest, Pho, and Homemade Dog Treats

Initially recommended to us by another farm friend, Seven Arrows Farm, an "Uncommon Plant Nursery," is a wonderful treasure near our home. We first visited this location this past summer and found fantastic herbs and peppers for our garden, as well as a grand nook of bulk jars filled with medicinal and culinary herbs and teas.  How unsuspecting I was about how much I would come to need the nook!

Repurposed jars (Thanks, Grandma!) -- and a fun start to the morning.
Though not pictured here, the star anise jar is my favorite -- so festive!

In the recent cookbook testing, I've been called out of my comfort zone a bit with the required and diverse seeds and spices -- many of which I have used before but in their ground forms.  Though I certainly recognize the fresh vibrancy of newly toasted and ground seeds, I find myself torn between whether or not this step is worth the effort and time.  Certainly, I saw the difference in the fresh broth made with a variety of toasted and then immersed spices in this weekend's "Pho Noodle Soup with Tofu and Bok Choy." However, in other recipes, it seems to take more time with no resulting flavor augmentation.  I think I'm going to try a few recipes with half as noted and half readily available to give this some additional study.

Readers -- I'm curious about your thoughts.  If a recipe gave a listing of seeds and whole herbs that you didn't have readily available would you 1) just used the ground variety that you had? 2) be more or less interested in a cookbook that repeatedly calls for those specialty items?  Hope you'll share your answers with us in the comment section.

As for recent deliciousness, here are some photos:

Terry Hope Romero Test: Pho...in progress

Pho -- YUM!

For the fur children: "Sweet Potato Apple Dog Treats"

I found this recipe in a recent Whole Foods flyer and modified it slightly by using leftover apple peels (finely chopped) from making applesauce. :) Mine clearly were not as cute as those pictured on the link, but believe me -- Nes and Boom did not mind one bit about the aesthetics.  They LOVED them!

Hoping to fit in two more tests today, and some additional tests this weekend.  However, I also hope to include pictures of our culinary fun from our upcoming trip.  WOOHOO!

Sunchokes, Chayote, and Eating My Way through World Vegan Day

Two days.  All to myself.  Though I lament the reason for this time off ("Snow-tober" -- a Sat. night storm that left hundreds of thousands without power), I am grateful for it, as I can't remember when I last had two consecutive days of unscheduled time.  Of course, I spent the majority of that time in the kitchen -- compelled by both its warmth in these cold days and my eagerness to begin testing for Terry Hope Romero's upcoming cookbook.

Understandably, I had to start with two new items: sunchokes (otherwise known as Jerusalem Artichokes) that were a parting gift from this farm season and chayote that I found at last week's Farmers' Market.  

Connie, my farm mentor and friend, told me that sunchokes can be used much like a potato.  So, I peeled them and  mixed them with some radishes a friend had given me from his garden, market brussels, and a bit of olive oil, garlic, s n p, a splash of maple syrup, and fresh chopped rosemary from my garden.  

I love my usual homies, but this was a delicious twist-- a different kind of sweet spice with the sunchokes and radishes.

Although the chayote may look a bit ghoulish with its seemingly hairy chin and interesting form, it is delicious!  I had initially thought about putting it in a salad with apple and daikon, but then the test recipe below noted squash as a possible add on, so I thought -- why not?  Note the tiny pepper: belated though it was, we finally found some baby jalapeños right before the frost!  Just enough for my testing these past days -- woohoo!

THR Test recipe: Peanut Tofu Mafe with Eggplant and Green Beans (as well as my chayote addition:))

THR Testing Recipe: Red Lentil Dahl with Tomato and Curry (Leaves...in theory)

THR Testing Recipe: Tomato Apple Raita -- I made the dahl above specifically because it was suggested as a lovely pair to the raita.  Holy yum!  The raita made the dish.  I love the apple variation of the usual cucumber base and that our basil and mint served as the herbal contributions.

THR Testing Recipes: Spinach Coriander Roti and Coconut Chile Collard Greens
Who mourns the loss of naan?  This roti ROCKS!  As for the collards, I have always been a fan of these greens, but this combination is both surprising and delicious.  Talk about a cool wrap -- roti with greens, raita, and dahl -- yes please!

Tonight's plate

Stuffed though we may have been, there is always room for dessert!
THR Test: Spice Sticky Cake -- such a perfect fall dessert with its nutty clove and orange goodness!

And now, as you might suppose, the food coma has commenced, but I wanted to share the latest from my kitchen.  Despite my infrequent posts during this year's MOFO, thank you for reading and for your comments.  With testing in progress and an eventual lightening of the workload, I hope to bring you more posts in the coming months.

Congrats to all MOFOers for all that you posted and read!  

To all, I hope that your World Vegan Day was as delicious as mine!

Magazine Monday: "Sweet Potato Torte" from VT

By now, you know that I love alliteration and receiving my veggie food magazines each month.  Why I haven't started Magazine Mondays before now is beyond me!

As soon as I saw the "Sweet Potato Torte" in the savory pie section of the November 2011 Vegetarian Times, I knew that I would make it ASAP.  Another variation on the ingredients of my fave home fries?  Yes, please.  Thanks Vegetarian Times for the early b-day present -- you rule!

The original recipe called for cheese in addition to the chard, onion, garlic, and rosemary mix in the center of the sweet potato layers.  (Side note: in collecting the chard from our garden, I fell into the rosemary, which (at the time) I forgot was needed in the recipe.  A sign from the universe?  Haha!) I used a testing recipe (Carla's "Sunflower and Artichoke Pesto") instead of the cheese.  For this choice, I humbly say...I rule.  This dish was hearty and holiday-esque; it also pleased my sweet potato-reluctant hub.  He is even looking forward to having it again for lunch tomorrow!  YAY!  Conversion!  I didn't broil the final dish to have crispy potatoes on top, and I was mandoline-challenged today, so the top isn't as beauteous as it could be. With a bit more time, patience, and skill than I had today, aesthetic glory could certainly be yours.  Regardless, it is delicious!

Meanwhile, I have a "Coconut Lemon Bundt Cake" from Veganomicon in the oven and have already made the "Tofu Whipped Cream" from The Joy of Vegan Baking.  I had some leftover soft tofu to use up from the "Maple Cheesecake" (another testing recipe from Carla's latest, Vegan Al Fresco) that I made for the "end-of-season" farm potluck this weekend, so why not make some whipped topping?

What a delicious afternoon and evening!  I'm so happy to be back in the kitchen.  Stay tuned for recipes with this past weekend's market finds -- chayote and raw sugar cane, and tales of other recent creations.  The bundt is calling...enjoy the treats of your evening, wherever you may be!

Namaste, Arame.

 Namaste. A word that ended my Prana Flow class this evening and that I know from my practice to mean "the spirit or divine in me bows to the spirit or divine in you."  According to Wikipedia, it is also a salutation of greeting or farewell.  Today, I said hello both in spirit and in stomach to Arame -- a sea vegetable that I received courtesy of my friend, Carolyn (also my exchange partner, as mentioned in the last post).

To be honest, I got home from yoga today at 7 p.m. and wanted a fast dinner.  I also wanted to try something new (enter Arame) and, subsequently, to encourage you to do the same! Thus, dinner tonight was a reduced basket item version of "Chopped."   It was already late when I got home; the hub was waiting; and we were hungry. The Arame guided me to an Asian orientation, as I had already been craving a simple veggie soup.  The only change I might make next time is to skip the noodles entirely -- the arame operates exactly the same way in this dish (and offers the benefit of more fiber!).  The final dish was both light, after the cleansing power of yoga, and filling, after the long day; it provided fresh warmth with overtones of spice-- soothing, warming, and amenable to your taste preferences or veggie variations!  So, again, I must salute -- Namaste, Arame.

Dried Arame to the left as it comes in the package ,
 then post-soaking and immersion with the bowl broth and veggies. 

Arame Noodle Bowl

Serves 4

1 T. roasted garlic oil (or regular EVOO)

1 med. onion (sliced and diced)

1.5 c. baby carrots, mandolined (if using standard carrots, peel and then just peel to core)

2 celery stalks, cut in half and thinly sliced

6 thinly length-wise sliced greens (chard, collard, and kale leaves)

1- 2 t. ginger to taste (I used minced)

1-2 T. tamari or soy sauce

10 drop of sriracha (or to taste)

4 oz. Maifun rice noodles

.75 oz. arame (Soak to prepare according to pkg. directions)

4-6 c. water

1. Heat oil in large saucepan over med. high.  Add onion and brown over med. heat for 3-4 minutes. Add 1/2 c. water. and continue to soften onions. Then, add carrots and celery; saute for 3-4 min. further.  Add 1 T. tamari, sriracha, and ginger.  Saute for  2 min.

2. Add 3.5 c. water.  Bring to a boil.  Add noodles -- boil for 3-4 min. as directed.  Add 1-2 c. water to achieve desired amount of broth as noodles will soak up quite a bit of extant broth.

3. Add arame and greens.  Stir to combine and slightly wilt greens.

4. Taste and add additional soy sauce. Serve.

Coconut 'n Cocoa Pretzel Dippers

Today, we enjoyed leftovers (sandwiches...eeee!) and deliciousness from a food exchange with my friend and colleague -- Squash and Red Lentil Soup.  After a hot yoga session and dinner, I was just craving a bit of a treat.  Nothing fancy, nothing fussy, but something easily whipped up to satisfy my sweet tooth, and so...

Coconut 'n Cocoa Pretzel Dippers

Makes 2 sticks

1 T. coconut

1/2 T. brown rice syrup

1/2 t. cocoa

2 pretzel rods

(Optional: Lightly toast coconut in oven or on stovetop -- approx. 5 min....or until you just want to eat the treat!)

Mix syrup and cocoa in a small bowl; spread over pretzel rods, sprinkle with coconut, and enjoy!

These were a fantastic alternative to the chocolate covered pretzels (especially if your pantry is without chocolate chip stash) with substantially less wait time.  Careful though...they do drip if you spread too much cocoa syrup on the pretzel, so a light coating is best.

Apple Jicama Chutney and A Thanksgiving-Inspired Sandwich

Do you know the difference between conserves, fruit butters, jams, jellies, marmalades, relishes, preserves, and chutneys?  I sure didn't, until I did some research in my handy, dandy Cooking A to Z.  I am still not up to reciting the differences on command, but I certainly enjoy the nuanced distinctions between each item (probably due to my word nerddom). This same text defines chutneys as "fruits of vegetables cooked very slowly with sugar, vinegar, and spices" (318).   I wasn't originally thinking chutney for this sandwich but rather a lovely accompaniment of green apple and jicama salad.  However, my jicama had been waiting for attention for a bit too long and wasn't as crisp as I would have liked.  (New to me:  jicama should be stored like other root veggies and NOT in the fridge in order to maximize life expectancy.  Thanks, Wikipedia!)  Consequently, I decided to go with a warm preparation, and, having recently made a tomato chutney, this adaptation was born!

Apple Jicama Chutney (very loosely inspired by the Apricot Chutney in Cooking A to Z)
1 t. cinnamon
1 t. cumin
1 small onion, diced
2 Granny Smith apples, diced
1 Jicama Root, diced
1/4 c. maple syrup
1/2-3/4 c. water
1/2-3/4 c. apple cider vinegar

Mix in a saucepot.  Bring to a boil -- reduce heat to simmer until mix is reduced by about half.

Use a marinade, spread, dip, etc.  This might also be cool to serve as a side -- a la a savoried up applesauce with a bit of crunch.  Makes about 2-3 c.

From the Test Kitchen: Garlic and Sage Sausages browning in the fry pan (from Carla Kelly's Vegan Al Fresco)

I topped the sausages with the chutney and brussels sprouts (5 to be exact), which I sliced thinly, sauteed in 1/2 t. oil, a bit of water, 1/2 t. maple syrup, and flashes of salt and pepper (my go to brussels prep, usually in larger quantity).  Then, I topped toasted pieces of the Butternut, Sage, and Garlic bread with chutney, then with sausages halves, and finally the brussels.

The review: If you know me well, you know that I fail equally at accepting compliments and recognizing my positives.  So, prepare...  This sandwich rocks...and, if only for this evening, I rule. :)  This is both holiday in a sandwich and holiday leftovers to the max.  Why wait until Thanksgiving?  Brussels, butternut, and apples are all in season!

Eat me; I am delicious.

Potatoes, Garlic Chives, and Poaching

Last week, we came back from the farm with a hearty bag of potatoes.  After an entertaining lesson from another volunteer in unearthing them with our toes and then digging up the many different varieties (red, white, purple) by hand, I couldn't stop dreaming of potato leek soup.  This autumnal and overcast day was the perfect opportunity for this delicious recipe.

This recipe (Jae Steele's from Get It Ripe) became a favorite in the colder months of last year; maybe it's because it's the first batch of this cooler season, but this soup is even more luscious than I remember, but I rather think it is the peak potatoes. Tonight's meal was also another great vehicle for the garlic chives from my garden.  To think, once upon a time, I couldn't understand the appeal of potato soup!

We also finally tasted the Butternut, Roasted Garlic, and Sage bread.  Let's just say it is a darn good thing that potato soup is so filling; otherwise, it would have been a "Loaf down!" evening for sure!

Again, the bread recipe was a modified version of the "Potato Bread" recipe in Deborah Madison's Vegetarian Cooking for Everyone. It makes two large loaves, also works as buns, and freezes/thaws beautifully. In addition to subbing 1 c. roasted butternut for the 1 c. potato she calls for, I added the leaves of one sprig of rosemary, eight fresh sage leaves, and 1 bulb of roasted garlic which I roughly mashed after squeezing out the cloves.  Love that you can see the flecks of butternut and garlic if you look carefully.  Oh...and though it may look like this bread rocks a rhombus lifestyle, please know that it simply got slanty due to our overly eager, and thus hasty, cutting and toasting!  Tomorrow, this bread will enfold Garlic and Sage Sausages (a testing recipe for Carla Kelly's upcoming Vegan Al Fresco cookbook) with Apple Jicama Chutney.  Eeeeeee!

In preparation for the sausage making, today's technique was poaching:

Carla's recipe called for "Poached Garlic," and while anything garlic has me at hello, I had only ever seen poaching happen on the Food Network (usual with something I wouldn't eat).  According to Cooking A to Z (a technique-oriented book I borrowed from one of my chef friends -- thanks, Ed!), to poach is "to cook food gently in liquid that is hot, but not quite boiling (...the surface of the liquid will show some movement, with small bubbles just starting to appear)." (450).  The book refers mainly to poaching animal products and most often in some kind of stock, but it is interesting to think of the many applications if all that is really required to poach is some heat, some liquid, and some large pieces of whatever you'd like to have participate in a flavor exchange with the liquid.  Hm...looks like some poaching-based infusions are in my future!  For today, however, I couldn't believe how easy the poached garlic was to do (with the added bonus of making the kitchen smell amazing! ). It is also a fantastic alternative to roasting garlic with the benefit of infused oil to use elsewhere in the same (or a later) meal.  Woohoo!

To paraphrase the late, but eternally great, Paul Harvey, "Now, I know the poaching story"... and so do you, if you didn't already!  Learning is so cool. :)

Happy MOFO Day 1: Husk Cherries and Squash, Garlic, and Sage Bread

And so it begins...again.  Happy Vegan Month of Food 2011!

This wonderful event of communal spirit and blogging frenzy has even more eager participants than previous years and a diverse spread of blogging themes and categories.  To check out the many options, just click on the MOFO banner to the right. To those participating along with me, WOOHOO!

On this blog, I plan to explore different techniques, revise family classics, and hopefully introduce some new produce into your kitchens.  I'll bring lots of love for local products from the farm and from farmers' markets, as well as explorations of mindfulness from the kitchen, the mat, or wherever they happen to occur.

Without further ado, meet...the Husk Cherry.

I first encountered these delights at the farm I help out at on the weekend.  At first, I was a bit skeptical of the short row of ornamental-looking bushes.  This skepticism did not dissipate with the instruction that the cherries on the ground were actually the ripest or that they had a question mark Dum-Dum like taste to them.  Case in point: my hub, who tried it first, said ham 'n cheese, while another farmhand said that he got pineapple.  True, the hub was probably giving me a hard time, as he watched me peer critically at the cherry between my fingers and then grimace slightly at the odd feeling of squeezing out the fruit.  Still, despite my initial hesitation (and an unripe first bite), I have come to love these amazing fruits and their versatility.

If you can find them at your local farmers' market, enjoy them as an alternative to tomatoes in your salad or in savory dishes.  I've sliced them in half and used them in combination with chopped pistachios to provide the"crumb" to a butternut squash, greens, and quinoa balsamic bake; we also enjoyed them sauteed with brussels sprouts and pea shoots in a white balsamic and maple syrup sauce, which I served over a harvest grain blend.

For more information about these delicious bites, click here.

A potato bread revision...in progress.

Last year, I had this crazy notion to turn one of my favorite breakfast sides into bread -- thus, the sweet potato and sun-dried tomato bread was born.  In preparing for meals this upcoming week, I had a similar inclination -- instead of a beloved butternut risotto recipe, why not make a bread inspired by this dish?  So now, based on the Potato Bread recipe in Deborah Madison's Vegetarian Cooking for Everyone, the butternut, sage, and roasted garlic bread is in progress.  Hope you'll check back tomorrow to see how it turned out!

Cuke-a-palooza!

Whether you are a farm hand, a farmers' market frequenter, or simply have fecund gardens to enjoy, you may be finding yourself inundated with two veggies at this time -- squash and cucumbers.  Finding herself in this very position with the latter item, my friend, Jenn, e-mailed me to request some recipes.  So, Jenn, this post's for you -- thanks for motivating me to get these recipes posted!

Cucumber Farm Salad with Fennel Frond Dressing (GF, SF, V)

Salad
2 medium-size cucumbers (I used a Poona Kheera and a Green Finger)
1 apple, de-cored
1/2 beet, peeled
1 fennel bulb with fronds (cut off end and fronds, reserve fronds for dressing)
2 carrots (peeled or not...if organic; peel conventional)
1/4 c. pistachios, roughly chopped

Cut cucumber through carrots into 4 equal sections.  Each section will be approximately 1-2" (except for carrot pieces).  Using your mandoline, shave all sections of vegetables (so that you have multiple pieces of the 1-2" section...NOT the long side).  Put into a large bowl and add pistachios.

Dressing
(Adapted from Deborah Madison's Vegetarian Cooking for Everyone, "Fennel with Tarragon Vinaigrette", pg. 157)

2 hearty T. chopped fresh fennel fronds
Juice and zest of one lemon
2 T. olive oil
salt and pepper

Whisk together; then add to salad.  Mix gently with your hands or a spoon to combine. Enjoy!

Picture quality does not do justice here -- such fantastic color, fresh clean flavor, and perfect dish to serve as a main ...

Or as a cooling accompaniment (as I did here with a Spicy Dal and Rice dish).

This is a Poona Kheera cucumber  -- a variety that we grew in our home garden this year.  Cool, huh?  Read more about this sweet, potato-looking heirloom vegetable here.

Cucumber Salsa Fresca (GF, SF, V)
Makes about 2 c. -- recommend doubling to serve as chip 'n dip app. at a BBQ!

1/2 c. finely diced cucumber (about half of a med. cuke, de-seeded)
1/2 c. finely diced green pepper
1/2 c. finely diced red onion
1 large clove garlic, finely diced
1/2 -3/4 c. finely diced tomatoes (of varying color)
1/2 lime, juiced (Mine was very juicy -- about 1-1.5 T. worth)
siracha to taste
salt and pepper
cilantro (preferably 1-2 T. chopped fresh or approx. 1 t. of dried)

1. Combine cuke through tomatoes in a bowl; stir gently to combine.  Then, add lime juice, siracha (we used 1-2 t. but add (or not) according to your heat preferences),  flashes of salt and pepper, and cilantro (I just dusted the top of the mix with cilantro).  Stir to combine again.

Fantastic solo with chips or with any other Mexican-inspired dish!

We enjoyed this salsa over a refried bean and corn mash (which looks oddly like a pancake, I know, but was delicious and great for using up some leftover corn on the cob...in a different way!).

 Cucumber and Watermelon-Tini (SF, V)

Perfectly cooling for a warm summer day!  I doubled this recipe, and it made about 3-4 c. of liquid once all  steps were completed.  You will have about 2-3 c. if you opt for a non-alcoholic version.  Follow all steps omitting alcohol addition and add 1-2 c. seltzer to juice after.  For either version, serve over ice and, if you want some extra fance, with a piece of watermelon on the side or thinly sliced cucumber on top of the beverage.

Did you know that the cucumber is actually part of the melon family?  I didn't until Iron Chef last night -- Thanks, Alton Brown!  How fortuitous that the challenge ingredient was, you guess it, CUCUMBER!

Next up in the cucumber use and exploration -- my attempt at Cucumber Sorbet.  Stay tuned!

"Zero to 400" Zucchini Lasagna

What I have lacked in blog presence, I have made up for in the spirit of this blog...with an emphasis on roots!

The unweeded, but very productive, back bed of our home garden -- yay beans, peas, squash, cukes, kohlrabi, and chard! Radishes -- we miss you already!

Exhibit A: A harvest share that I brought home one week from the Colchester.
(Want all this yum?  Join a CSA near you. Why?  See Exhibit A.)

At Colchester Neighborhood Farm -- bringing in the first fennel harvest.

Early shot of the Rye Tavern Chef's Garden which I maintain
in conjunction with the Maribett Family (operators of Colchester Neighborhood Farm)

And many, many, many seeded flats, planted acreage, pounds of produce, and farm-based dishes later...

"Zero to 400" Zucchini Lasagna

No, the lasagna does not look like a racecar.  Rather, you have the option here to be as raw as you want to be :).  This dish was inspired by a raw zucchini lasagna that I've made in summers past, but in this, its most recent form, it is not a raw dish.  It is, however, a gluten-free, soy-free, vegan, and low-fuss dish.  Did I mention the summery scrumptiousness of it all?

Time: Variable
Tools: Mandoline (expedites the process, but not necessary); baking pan/cookie tray, parchment paper, rectangular pyrex baking dish ( mine was  8 x 11, but use whatever you have -- noodles can be made to fit :)).

1 large zucchini
2 c. veggies (I used a gingered summer squash, carrot mix (equal amt. yellow squash and carrots, diced) that I had leftover from a previous dish.)
1 fennel bulb
1 kohlrabi
1 bulb of garlic (elephant) or 2 regular bulbs of garlic
6-8 tomatoes (enough for a hearty 4 c. chopped)
fresh basil (I probably used about 20 leaves)
salt and pepper

1. Line a large baking pan with parchment paper; heat oven to 400.

2. Clean and thinly slice fennel bulb; peel kohlrabi and dice it.  Chop another 2 c. of veggies -- I suggest yellow summer squash and carrots.  Add to 2 c. of veggies.  I may have also added 1 onion, but you can go either way.  In total, you'll have about 4 c. of veggies. Peel away all but the last layer of skin from garlic and cut off top.  Lightly coat the 4 c. veggies with olive oil and sprinkle with salt and pepper.  Mix with your hands; then rub hands all over garlic.  Wrap garlic in single-layer of foil.    Spread veggies evenly in pan.  Put pan and wrapped garlic in oven.  Garlic will take about 30-40 min.  Check on veggies after about 25 min. to make sure they aren't burning; you may need to remove them earlier than garlic, but that's ok!

3.  While the vegetables are cooking,
a) mandoline zucchini into long "wide noodles" (like those lasagna ones...but with green instead curly edges) down to seed core (compost core)).  Cover with plate or wax paper and leave to the side of your cutting board or somewhere that is out of your way, as there is more cutting to come!
b) Roughly chop tomatoes and basil.  Add flashes of salt and pepper to your taste.  Blend with immersion blender to desired consistency.  I like it a bit chunky but still a consistent sauce texture. Set aside until vegetables and garlic are done.

4. Once veg. mix and garlic are cooked, turn off oven. Put veggies in a mixing bowl.  Let garlic cool for a few minutes once it is cooked.  Then, either squeeze or peel goodness from the bulb into bowl.  Blend with immersion blender -- texture will be ricotta-esque!

5. Put a drop of oil in your baking dish and rub over bottom and sides... put a single layer of zucchini strips on bottom, then add a layer of veg-cotta, then lightly cover with sauce; repeat.  Add final layer of zucchini and additional sauce, or adapt to whatever items you have remaining.  You will probably have quite a bit of extra sauce; reserve it to freeze for later use or to make thicker cooked pasta sauce (as I did!).

6. Choose your own ending: I put dish in cooling oven for approximately 15-20 min. to warm it slightly.  You could also turn oven to 300 and heat to a higher temperature for the same amount of time or serve as is, right after you finish assembly! Another freshly picked green is a lovely accompaniment to this light dish.

Yes, this really is low fuss.  All you really have to do is chop, slice, and blend.  Roasting is the most time consuming option, but you could also break this recipe up.  Grill those veggies in foil packet the night before...or do sauce whenever!  Lots of flexibility here! Fresh Italian flavor without the heaviness -- perfect for summer (and all that squash)!