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Thursday, October 11, 2012
What a crock. Cheese? Crock cheese? Crock peas? CHICK PEA "CHEESE", MOFOS! Peggy calls it SPICY PUB CHEESE! (It's inspired by the Ultimate Uncheese cook book btw) Here's whatcha do:
-2.5 cup cooked garbanzos
-3 heaping noochy scoops
-2 tbsp tahini
-1 tbsp apple cider vinegar
-1 tbsp malt vinegar
-2 tbsp mellow miso
-2 tbsp EVOO
-.5 tsp garlic powdah
-.25 tsp crushed chili
-1.5 tbsp horseradish
-.5 tsp mustard powdah
-1 tsp bragg's ("no need to bragg about it")
Blend it crazy! In a food thing!
(Special guest blog-a-ganousher today)
Tuesday, October 9, 2012
That's right! We made cajun-spiced (read: SPICED. Just spice it up. Do whatever you want.) blackened string beans (recipe --> here) with a side of Vegenaise. Such a great dipper. Then...
Pizza! P I Z Z A! Used the "naan" recipe to make the dough, topped with cashew cream sauce
(add 1 c. raw cashews, 2 cloves garlic to a measuring cup, fill up with warm water to 1 1/2 c mark, soak for an hr, add 1 Tb of olive oil and pinch o' salt. Yarggh. Blend till smooth.)
Then put some dang veggies on top! Bake on preheated pizza stone at 450F until the crust looks done.
So, I really did sign up for Vegan MoFo with the best of intentions... but then again, there is probably a reason that I don't blog all that frequently. That reason being, life is freaking busy! So, although I have not been posting every day, I sure have been cooking.
Above is a pic of our CSA farmshare I picked up last week: lots of kale, raspberries, yellow beans and radishes. The only thing that I haven't used any of yet is the radishes... there are just so many and I'm not a huge radish fan, so I'm a bit overwhelmed with them. I'll figure something out though, I kept thinking I'll try roasting them.
Here's a big bowl of salt and vinegar kale chips. Kale chips are the best! I chopped up a bunch of kale, tossed with 1 Tb olive oil, 1 Tb malt vinegar and cooked at 350, for 20 min, turning once. Then I tossed with sea salt. So yummy!
Here's some more of that gooey cheez (leftover from the Tempeh Tuna Melts), I added some diced red onion and chili paste in it.
I made some "naan" bread (not authentic... probably more of a roti). Rolled out little rounds of it.
Then put some of that spicy cheez on the middle of one dough round, topped with another round , sealed edges with a bit of water.
Then fried up in my castiron skillet. Again... I'll post recipe if anyone wants it.
Wowza! Delicious!!! I also made some naan bread without the spicy cheez (the flat bigger ones in the pic). This was brought as a contribution to dinner at the hubby's dad's house. It all got gobbled up along some killer chickpea-cauliflower curry (yay! for non-vegan family cooking awesome vegan food).
Oh, and I contributed dessert for that dinner too :) Raspberry cobbler! Damn damn damn. This was good stuff. I used the berry cobbler recipe out of The Joy of Vegan Baking (super awesome cookbook!!!).
Friday, October 5, 2012
Sorry we missed yesterday... but we're back!!!
Tonight's dinner was quite yummy and nutritious. I picked up our CSA farm share yesterday and it was full of kale (4 bunches), radishes (4 bunches---what the heck am i going to do with all these radishes? do i LOOK like a Fraggle?), 2 big bags of yellow beans and 4 little tubs of raspberries!
So... I knew dinner was going to include kale, I also had sweet potatoes. So I tried my old technique of typing "kale sweet potato" into Google and seeing what inspiration found me.
I found this recipe, and (since I had pretty much all the ingredients on hand) I got to work. Came out great :) I served it over basmati rice.
Wednesday, October 3, 2012
Here's tonight's dinner... well Chef Bab didn't really help all that much (he's more of an inspirational chef than functional one).
Tempeh Tuna Salad:
1 block tempeh- steamed and smashed with a fork
splash malt vinegar
1/4 med red onion- diced
1/2 stalk celery- diced
1 Tb sweet pickle relish
1/2 Tb kelp flakes
1 clove garlic- crushed
dash onion powder
salt and pepper
1/4 c (more or less) vegan mayo (I used a combo Trader Joes reduced fat mayo and Vegenaise)
-After steaming the tempeh, I splashed on some malt vinegar and then allowed to cool in fridge before I mixed in all the other ingredients.
Tuesday, October 2, 2012
Chef Bab helped me make some bread. We made one of our favorites "Oat-Wheat" bread in the breadmachine. This is a great loaf, it comes out soft and flavorful, and its 2/3 whole grain.
Oat-Wheat Breadmachine Bread
1 1/2 c. warm water
2 Tb earth balance or olive oil
1 1/2 c. bread flour
1 1/2 c. whole wheat flour
1 1/4 c. oats
1/4 c. demerara sugar or brown sugar
1 1/2 tsp salt
2 1/2 tsp breadmachine yeast
-Cook on white bread setting, makes 2 lb loaf
Monday, October 1, 2012
This time around, we'll have a special guest host: Chef Bab A. Ganoosh. He's been staying with us for a while and is really trying to make it into show biz. We figured it couldn't hurt. Now if only he'd start paying rent...
It's really not hard to eat vegan. Just some pitas, falafel in the cast iron for 15 minutes or so over low flame, with some tabbouli salad, awesome tahini sauce, and a sprinkle of hot sauce. Assemble. Enjoy. Bye!!!