Recipe for Disaster...

Noteworthy Blogs

2009-09-29T14:52:00.000-07:00

I've stumbled across a couple vegan blogs recently that are absolutely amazing. The things these women come up with are beautiful! One is called Madcap Cupcakes and the other is Bittersweet. I've spent hours going back through their archives, drooling over their creations. They don't always have recipes, but I won't hold it against them :) Bittersweet's also pretty crafty with non-food stuff like these, and even posts patterns online. They're both members of the Daring Bakers Challenge, which I find mysterious and intriguing, and come up with the most creative, gorgeous vegan versions of traditionally non-vegan dishes. It makes me wish I had more time to cook and experiment.

Roasted Chestnuts

2009-09-24T20:37:00.000-07:00

Summer must be over cause I'm roasting chestnuts! Not over an open fire though, although Johnny Mathis won't stop singing in my head! For weeks I've been walking the dog past this huge tree full of fuzzy, green balls, wondering what they were. One day I even reached up and touched one because they looked so soft...they're not. They left little needles in my fingers! But about a week ago, they started falling and splitting open and to my amazement, they were full of beautiful, shiny brown chestnuts. I showed them to Jose one day on our walk, and the owner was outside and told us all about them..."if you grind them with mantequilla you can spread it on toast"..."they're called castana in Spanish"..."Chinese people come at 4 in the morning and eat them and leave the spiky covers all over the sidewalk." He made Jose eat one, telling him how to bite it just right to split the hard skin open. This morning, while I walked the dog, I filled the dogs designated "poop bag" full of them (ewww, not a used poop bag!!) while the dog ate the crushed chestnuts off the ground, and brought them home

Tonight I looked up some recipes online and apparently they're better if you actually do roast them over an open fire, but an oven works too. The recipes were all pretty similar. Here's how they went:

Remove the chestnuts from the scary husks if they haven't already popped out.

Cut an "x" into the skins so they don't explode in the oven and put them on a pan or baking dish.

Bake at 425 degrees for 20-30 minutes until the skins pop open and they're tender.

Dump them in a towel, bundle them up, and smash a bit to loosen the skins.

Let 'em sit a few minutes, peel, and enjoy!

Canning Tomatoes- A Photo Essay

2009-09-17T20:43:00.000-07:00

A couple weeks ago, my sister, Molly, and I drove down to Hollister to Mariquita Farm to pick organic tomatoes. Mariquita Farm is part of Two Small Farms where Jose and I get CSA pick-ups each week. Every once in a while, they have u-pick days on the farms, and this is the first we've been too. We ended up picking 58 lbs of tomatoes!!! (18 lbs Heirlooms and 40 lbs paste tomatoes). We just couldn't stop ourselves! A couple days later, Molly came over and we canned 21 pints of tomato sauce and pasta sauce. It's a looong process, but it felt pretty great going straight from the farm to the cupboard. Next year, I want to do it all summer...jams, preserves, pickles, mmmmm.

4th of July Cake

2009-08-02T11:53:00.000-07:00

I know this is a little late, but my camera wasn't working so I couldn't upload any photos. But I feel like tooting my own horn, so here it is, my beautiful 4th of July cake!

Garden Fresh Cakes

2009-06-15T17:34:00.000-07:00

Guess what?! I'm making cakes for Garden Fresh in Mountain View now! This weekend I had my first order...6 cakes!!! It took me forever (one carrot cake disaster and one frosting mishap) and I lost a ton of money, but what do you expect the first time?! Hopefully now I'll be more efficient and so it will actually be a tiny bit profitable. Although, I'm definitely doing it more for fun than for profit. I miss working in restaurants and baking desserts. Go get some cake! (Let me know if it's good) :)

One the way over, one cake slid off the seat and squashed against the side! It was fixable though!

I wasn't going to put almonds on the side, but my chocolate ganache wouldn't set up enough for me to pipe decorations and I had to do something to make it pretty!! Why is it that things never work when it's actually really important but turn out beautifully when it's just for fun??

Chili Rellenos

2009-04-26T12:55:00.001-07:00

I haven't had much time to do a real blog night, but the other night, Jose really wanted to make vegan chili rellenos, so we found this recipe from Tofu n' Sprouts. They were actually pretty good for a vegan version of something so very not vegan, so I thought I would pass the link on. Give 'em a try!

Kitchen!

2009-04-15T16:27:00.000-07:00

We have a functioning kitchen...finally!!! I've been dreaming of all the wonderful, glorious delectables I could make. Too many to choose from. I want to become a master baker, and have my our sourdough started that I will pass on to future generations...maybe. Maybe this weekend I'll do a post! I have been craving sticky buns...and cookies...and pizza...and seitan...

Ice Cream Cake!!

2008-08-25T21:24:00.000-07:00

My roommate, Rich, had a potluck this weekend for his birthday. The night before, I couldn't think of what to make, so he suggested an ice cream cake! I always like making something new, so I was up for the challenge. And it was a challenge! Caution...don't try to make an ice cream cake only 4 hours before the party! It's actually not that hard, just make sure you leave yourself ample time to let everything freeze and set up. This is a perfect do-it-the-day-before kind of dessert. Here's how I did it (or should have done it)!

Ice Cream Cake
Makes one 9" round cake.

Components:
Your favorite cake recipe (enough for two 9" round cakes)
Yummy Ice Cream-at least 2 pints (I used Maggy Mudds Freestyle- Tarmack)
Frosting or ganache (3/4 cup soy milk, 12 oz. dark chocolate chips)

Step 1: Bake the cakes, cool and remove from pans.
Step 2: Take the ice cream out of the freezer for a little while to soften a bit.
Step 3: Line one of the clean, cooled cake pans with a couple layers of plastic wrap and spoon the softened ice cream into it, smoothing it down to make an even layer. Cover with a sheet of plastic wrap.

Step 4: Freeze the ice cream for a LONG TIME (trust me, 2 hours is not enough). Overnight would be great.
Step 5: Once the cakes are completely cooled, trim the tops to make an even, flat surface. (note: slightly frozen cakes are easier to cut).

Step 6: Place one layer of cake on a cooling rack, lift the plastic wrapped ice cream out of the cake pan, remove the plastic, and place the ice cream layer on top of the cake, taking care to line up the edges. Top with the other cake layer. Put back in the freezer for a while.

Step 7: Make the ganache- Put chocolate chips in a large bowl. In a pan, bring the soy milk just to a boil and then remove from heat. Pour the soy milk over the chocolate, let sit for a few minutes, then whisk gently until all the chocolate is melted and the ganache is smooth. Let cool for 5-10 minutes.

Step 8: Remove the cake from the freezer and set the cake and cooling rack on a sheet pan. Slowly pour the ganache on the top of the cake, smoothing it out with a knife and pushing ganache over the sides. Try to make it as smooth and even as possible, on the sides and top of the cake. (Note- sometimes it helps to apply a smooth, thin layer of ganache over the sides and top of the cake first, let that harden, and then pour the rest of the ganache over the cake as described. This helps seal up the sides and any loose crumbs for a smoother finish.)

Step 9: Put the cake back into the freezer until about a half hour before you're ready to serve it to soften it a bit (or less, depending on how soft the ice cream was to begin with). You can transfer the cake to a nice serving platter at this point if you want.

Step 10: Eat it. Nom, nom, nom.

Peach Almond Cobbler

2008-08-20T22:47:00.000-07:00

Our scrawny little peach tree in the back yard finally cracked under the weight of it's peach filled branch (yes, branch singular...it didn't have much going for it), dropping all of it's fruit just before they were ripe. We left them out there for a while, and they finally ripened up, so I decided to make a cobbler before the bugs and birds got to them.

The cobbler topping in this recipe is a bit denser than some, but that may be due to the addition of ground almonds. I kinda like it that way, though. I also added some almond liquor to the peach filling, but I actually think almond extract would have been a bit more obvious. Oh well, the cobbler's just as good without the almond flavor, so it's no big deal if it's left out. I'm a big fan of fruit desserts, and it's been a while since I've made one, so I was pretty excited that the peaches were finally ready! Enjoy.

Peach Cobbler
Makes one 9 x 13 cobbler
Pre-heat oven to 400 degrees

Peach Filling
About 4 lbs Ripe Peaches (roughly 9 cups sliced peaches)
3/4-1 Cup Sugar (adjust depending on tartness of fruit)
4 Tbl Flour
3/4 Cup Almond Liquor (of 1-2 tsp Almond Extract), optional
Pinch of Salt

Cobbler Topping
2-1/2 Cups All-Purpose Flour
3/4 Cup Finely Ground Almonds
4 Tbl Earth Balance Margarine or Veg. Shortening
1/4 Tsp Salt
2 Tbl Sugar
3/4 Cup Soy Milk

Peach Filling:
Wash, pit and slice the peaches and put into a large saucepan.

Add the flour, sugar, and pinch of salt and toss together until everything is wet and juicy. If using, add the almond liquor and over medium heat, cook for about 10 minutes until the peaches begin to soften and the juices thicken.

Remove from the heat and pour into a 9 x 13 baking dish.

For the topping:
In a food processor, grind whole, raw almonds until they form a slightly coarse meal.

In a large bowl, combine the flour, almond meal, sugar, salt, and baking soda and mix until well combined. Cut in the cold margarine or shortening with a pastry blender until the mixture is crumbly. Make a well in the center, and pour in the soymilk. Mix gently with a fork until just combined, then for the dough into a ball with your hands. Be sure not to overwork the dough!

At this point, you can go for a rustic top and just plop little globs of dough on top of the cooked peaches, or you can roll the dough out into a 1/2" slab and use a cookie cutter to cut out cool shapes.

After you've placed the dough on top of the peaches, pop it in the oven for about 20 minutes until the cobbler topping is golden brown and the fruit mixture it bubbly. This is good served warm with ice cream!

Liquid Smoke

2008-08-04T22:19:00.000-07:00

I just bought a bottle of it yesterday. I've never used it before, but I've seen it called for in lots of recipes. I don't really understand what it is though, but it sounds cool. Maybe tomorrow night I'll try making the Smokey Miso Tofu on the Vegan Yum Yum site. It looks like a good place to start.

Pizza Nights

2008-08-03T23:05:00.000-07:00

We've been making pizza at the house a lot lately. I've always considered homemade pizza a huge endeavor, but it's actually not that bad. I've been using the dough recipe from Vegan With A Vengeance, which is really good, then we all make individual pizzas and put whatever topping we want on each of them! I'd really like a baking stone to put in the oven, though. For now we've been putting a baking sheet in ahead of time to heat up, and then transfer our made up pizzas to the hot pan to bake. It actually seems to work pretty well and the bottom gets nice and crisp. I don't have any recipe to post since pizza is pretty much whatever you feel like putting on it, but I definitely recommend making lots of little pizzas with friends sometime. It rocks!

Sloppy Joes

2008-08-03T14:05:00.000-07:00

Here's a quick, easy, yummy, messy recipe that really hits the spot! I meant to post this ages ago, but I lots my notes for the recipe. After a thorough bedroom cleaning the other day, my boyfriend Jose found them, so without further adieu, Sloppy Joes!!!

Sloppy Joes
Makes about 4 servings

14 oz. Firm Tofu (not the silken variety), pressed to remove excess liquid
1/2 Medium Yellow Onion
2 Medium Carrots
1 Medium Green or Red Bell Pepper
1 (generous) T Garlic, finely chopped
22 oz Tomato Sauce (1 14 oz can plus a smaller 8 oz can)
2 tsp Ground Cumin
4 tsp Chili Powder
3 T Granulated Sugar
1 T Balsamic Vinegar
3/4 tsp Dried Oregano
1/4 tsp Red Pepper Flakes
1 tsp Salt
2 tsp Tamari or Soy Sauce
Vegetable Oil

Finely chop the carrots, onion, and bell pepper.

(Ignore the celery in this picture...I didn't like it)

In a large skillet, heat some oil (a few teaspoons) over medium heat and add the chopped vegetables and garlic. Sautee, stirring, until the vegetable begin to soften, about 5-8 minutes. Crumble the pressed tofu, and add it to the skillet.

Pressing the tofu.

Sautee for another 5-8 minutes, stirring occasionally, until the tofu is cooked. Add the spices, tamari, balsamic, and red pepper flakes. Sautee for another minute or two.

Add the tomato sauce and cook for about 5 more minutes, until hot and bubbly.

Serve over toasted hamburger buns or crusty french rolls.

Zucchini Bread

2008-07-10T23:26:00.000-07:00

Freshly baked zucchini bread with homemade Strawberry Jam!

*I finally made this again, so I've added some pictures!

So, along with a bunch of ripe apricots, I also keep finding unnaturally large zucchini in my back yard that I can't seem to keep up with. I'm not sure how they do it, but every time I check my plants there seems to be another gigantoid zucchini hiding under all the huge leaves. Big zucchini aren't really good for too much, but they do make a mean bread!

You obviously don't have to use oversized zucchini for this recipe, but if you do, be sure to cut out and discard the spongy, seedy center part and only use the firm, outer flesh.

This recipe is pretty loosely adapted from the King Arthur Flour Cookbook's Lemon Zucchini Muffins. I substituted half the white flour for whole wheat pastry flour, used flax seeds instead of eggs, and adapted a few other things to make it as a loaf instead of muffins. The last time I made it, I tried using an even larger ratio of whole wheat pastry flour and less sugar, but it tasted too much like wheat bread and not enough like zucchini bread. You can use all white flour if you want, but I like the combo.

Zucchini Bread
Makes 2 loaves.

2 Cups Unbleached All Purpose Flour
2 Cups Whole Wheat Pastry Flour
3 T. Baking Powder
1 Cup Granulated Sugar
1 1/2 tsp Salt
1 1/2 tsp Cinnamon
1 Cup Soy Milk
1/2 Cup Vegetable Oil
4 T. Finely Ground Flax Seeds mixed with 1/2 Cup Water
2 1/2 Cups Grated Zucchini, packed, excess water squeezed out
1 1/2 Cups Walnuts, roughly chopped
1/2 Cup Raisins, optional

Pre-heat oven to 350 degrees.
Lightly grease 2 bread pans with oil or margarine and dust lightly with flour.

In a large bowl, combine all the dry ingredients (except the walnuts) in mix until well combined. In a separate bowl, combine the soy milk, oil, and flax mixture (I grind whole flax seeds in a coffee grinder to make a powder) .

Make a well in the center of the dry ingredients, and pour in the wet ingredients. With a wooden spoon, mix until well combined, but don't overmix.

Add the grated zucchini and fold in. Add 1 cup walnut and the raisins, reserving the rest of the walnuts for the tops of the loaves. Spoon the batter evenly into the 2 pans and sprinkle with the remaining 1/2 cup of walnuts.

Bake on the center rack for about 65 minutes, until the tops are a deep, golden brown and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pans for about 10 minutes, then turn out onto a cooling rack and let cool for at least 30 minutes before serving. The cooler the bread, the less likely it will squash down and get dense when you cut it. I actually like the bread best the next day after it's cooled completely!

Aaahhhh, Summer.

2008-07-10T21:39:00.000-07:00

Can I just say that I love summer? Yeah, the warm weather is nice, but what I really like is all the sweet, juicy fruit that's in season and the abundance of tasty vegetables. I'm still waiting for most of my own veggies to start producing, but our apricot tree in the back is ripening so fast I can't keep up! I went to Tahoe over the weekend with my family and decided to try something new. I assembled two apricot pies and froze them before I left for the weekend. Then when I was up there, I popped the frozen pies in the oven, and viola! Warm homemade pies! I'd never frozen a pie before, so I was a bit nervous, but it actually worked pretty well.

When I got home, the tree was still loaded, so I decided to make jam. I used a recipe from a cute little cookbook by Alice Waters called Fanny At Chez Panisse. It's written from the perspective of Fanny, Alice's daughter, about growing up in her moms restaurant. All the recipes are pretty simple (not vegan though), and there's cute artwork and stories. Growing up, I made apricot or blackberry jam numerous times with my mom and we always used pectin. This recipe, however, didn't call for any, so I was kinda curious to see how it would turn out.

My new $5.00 thrift store pot!

Well...I think I would call it Apricot Preserves or Yummy Apricot Ice Cream Topping instead of Apricot Jam. It tastes great, and I actually like the runny consistency, but it's definitely not PB&J suitable. It would, however, be perfect with warm scones or some toasty French bread. I'm thinking about giving some to my neighbor, whichever one it is, who keeps calling the cops every time we have people over. Maybe I'll win them over with the sweetness of homemade jam and they'll leave us alone!

Not sure what this does, but my Mom does it, so I will too!

By the way, this batch of jam (which I'm not posting a recipe for cause there's a million online already) was probably the most time consuming one I've ever made. Yeah, I had to cook it longer to make up for the lack of pectin, but the real problem came when most of the jars didn't seal right. I made it last night, but by this morning, about half of the lids still hadn't popped down. I used the 'turn the jar upside down' method of sealing the first time, but tonight I had to take all the lids off, replace them with new ones, and reprocess every jar in boiling water. I also decided to make a couple jars of strawberry jam while I was at it, so that took a bit longer. As I write though, I can actually hear the "pop" of the lids sealing, one-by-one, so I think it's safe this time! Man, my feet are tired, but I think it's all going to be worth it.

Fava Bean Spread with Crostini

2008-05-29T14:43:00.000-07:00

Yes, it’s that time of year. Late spring, early summer marks the short, but sweet fava bean season around here. Fava bean plants are sometimes used solely as a cover crop because their roots fix nitrogen, and are often tilled into the ground before they flower and produce pods. But if they are allowed to set fruit, they form these huge bean pods that house a bright green bean about the size of a lima bean. You can find them at farmer’s markets and they’re usually the cheapest thing on the stands…which seems like a great deal until you start shelling them! Not only are the pods fat and padded, but there’s also a second casing around the beans that has to be removed. By the time you finish shelling and skinning the beans your huge pile of dirt cheap fava beans has turned into a small mound of not-so-dirt cheap edible beans. That’s not to say it’s not worth it though, and the cost is actually still pretty reasonable compared to a lot of other organic produce. And besides, it’s kinda fun to sit on the porch, shelling beans on a warm spring day like a little old lady in the country!

This bright green, garlicky spread goes great on freshly toasted crostini, and if you have any ripe cherry tomatoes around, they’re a tasty addition to this easy little appetizer. The spread is also good tossed with some warm pasta and sun-dried tomatoes for a light dinner. Preparing the beans takes a little bit of time, but once that step is done the spread can be whipped up pretty quickly.

Fava Bean Spread:
Makes about 2 ½-3 cups.
2 ½ - 3 lbs Fava Beans, unshelled
1 Scant Tbl Garlic, finely minced
4 Tbl Fresh Lemon Juice
¾ tsp Sea Salt
2 Tbl Fresh Chives, chopped
2/3 Cup Olive Oil
Fresh Ground Pepper

Crostini:
1 long, Sweet French Baguette
Olive Oil

Preparing the Beans;
Shell the beans, removing them from the thick pods. Bring about 4 cups of water to a boil and add the shelled fava beans. Return to a low boil and cook for about 3 minutes. Drain the beans and immediately shock in an ice water bath to stop the cooking. At this point, the outer skin covering the beans should look pale and slightly wrinkled. With your thumb nail, pierce the skin and then pop the bean out of the casing into a bowl. Discard the skins and repeat with the remaining beans. What you’re left with is the edible part of fava beans.

The fava pods, skins, and edible bean.

The Crostini;
Pre-heat the oven to 400 degrees.
Slice the baguette into 1/3-1/2 inch rounds. With a pastry brush, coat each side of the baguette slices lightly with olive oil. Lay out on a baking sheep in a single layer.

Bake the crostini for about 8 minutes, until they just begin to turn golden brown. Remove from the oven and immediately transfer the crostini to a plate to stop any further cooking.

The Spread;
In a food processor, add the shelled beans, minced garlic, salt, and about 1/3 cup of olive oil. Process until a coarse spread begins to form. Slowly add the remaining 1/3 cup of olive oil, pulsing the food processor until incorporated. Add the chopped chives, fresh ground pepper to taste, and remaining olive oil and process until a smooth, even paste is formed.

The spread can be served in a bowl with the crostini and other fresh vegetables on the side to dip, or as a more formal appetizer with the crostini topped with fava bean spread, a few cherry tomato halves and some more freshly chopped chives, served on a platter.

Apricot Almond Tart with Sweet Cherries

2008-05-18T17:59:00.000-07:00

As I mentioned in my last post, I found some great cherries and apricots at the farmers market and decided to make a tart. I also found some locally grows almonds at the market and since almonds are known to pair well with both apricots and cherries, I decided to use them as well. This tart has a sweet, crumbly almond crust topped with almond infused apricots and cherries. There's just enough sugar to sweeten the fruit while still allowing their tartness to come through. It's fairly simple to make and goes great served warm or cold with a big scoop of vanilla 'ice cream.'

Apricot Almond Tart with Sweet Cherries
Makes one 12" tart
Preheat oven to 350 degrees

Almond Tart Crust
2 Cups Whole Wheat Pastry Flour
1 Cup Slivered Almonds (not salted)
1/4 Cup Granulated Sugar
1/4 Tsp Salt
8 Tbs Chilled Vegan Margarine
4 Tbs Ice Water

Apricot Cherry Filling
About 1 1/2 lbs Ripe Apricots
About 1/2 lb Sweet Cherries
3/4-1 Cup Granulated Sugar (more may be needed for extra tart fruit)
1 1/2 Tbs Prepared Almond Paste, mixed with 1 Tbs water to make a slurry
1/2 tsp Almond Extract
1/4 tsp salt
1 tsp Vanilla Extract
2 Tbs All Purpose Flour

For the crust:
In a food processor, grind the almonds until they form a coarse meal. In a bowl, mix the almonds with the flour, sugar, and salt until well combined.

Cut the chilled margarine into the flour-almond mixture with a pastry blender until a crumbly consistency is achieved. Add the ice water one tablespoon at a time and mix with a fork until the dough is evenly moist.

With you hands, press the dough into the bottom and sides of a 12" tart pan.

For the filling:
Cut the apricots into quarters, removing the pit, and place in a large bowl. Pit and halve the cherries and add to the apricots. Combine the sugar, vanilla, salt, almond extract, and almond slurry then add to the fruit and mix well with your hands. Sprinkle with the flour and mix again. The filling should be getting juicy at this point.

Add the fruit mixture to the tart pan and smooth into an even layer.

Bake for 45 minutes at 350 degrees until the juices bubble and thicken and the crust is set. Let cool for 30 minutes before serving. Serve alone or with Vanilla 'Ice Cream.'

Fresh From The Market

2008-05-18T17:41:00.000-07:00

I finally went to the Farmers Market today for the first time since moving to San Jose. And while I must admit it's no Santa Cruz Farmers Market, it was still pretty exciting to get a bunch of fresh local produce. Among the things I got were cherries, apricots, almonds, peaches, nectarines, oyster mushrooms, fava beans, Jerusalem Artichokes, Little Gem Lettuce, and strawberries. As I'm typing this, I can smell the Apricot Almond Tart with Sweet Cherries I made baking in the oven. I had full intentions of coming home with Strawberry Shortcake ingredients, but when I saw the apricots, I knew I had to make something with them. Later today I'm going to make a Fava Bean Spread to serve on toasted crostini. I also really want to make something with the Jerusamel Artichokes, but I've never used them before, so I might have to do some research before I dive in. If anyone has any good recipes, let me know!

Hot Tamales!

2008-05-04T12:55:00.000-07:00

A few weeks ago we had a band from Texas play a show in our basement and spend the night at our house. Whenever bands come play, my boyfriend and I always make them a bunch of food. Usually it's a big pot of vegan chili or crispy fried tacos filled with beans or a soyrizo-potato mixture. This time we thought it would be cool to make tamales instead. I love tamales and can never find vegan ones, so I was all for it. We bought a tamalera, masa, and corn husks, and for the next 3 hours I prepared the tamales to be cooked. And then it all went downhill. Tamales should take 1 1/2 to 2 hours to cook, but after 3 hours, mine were still a soggy mess. There I was with a house full of hungry people and tamales that looked like crap. There's nothing I hate more than my food not turning out right, especially when I'm cooking for a bunch of people. Finally, in a last ditch effort to save the tamales, I took them all out of the steamer and put them in the oven to try and dry them out. Eventually it seemed to work and everyone told me they tasted great, but I knew I had to redeem myself. That's why, only a week later at my birthday potluck, I made them again. This time they turned out great! See, I knew I could do it!

Now, there's a reason why a lot of families only make tamales a few times a year, and when they do, it's in huge batches. This is because tamales take FOREVER to make! Don't attempt this recipe unless you have a large chunk of time to devote to it. If you do, though, it's totally worth it and everyone will be very impressed. I am by no means an expert tamal maker so I spent a lot of time looking up different masa recipes. They all seemed a little different but the one I finally came up with with was an adaptation of this recipe, which I tweaked a bit to fit my needs. There's a lot of variation out there, so I encourage you to experiment a bit. Have fun!

Vegetable Tamales
makes about 30-40 tamales

Corn Husks (soaked in water for at least 3 hours)

Masa (cornmeal dough)
9 Cups Warm Vegetable Stock
2 Cups Non-Hydrogenated Vegetable Shortening
12 Cups Dry Masa Flour (I used El Mexicano brand Masa Casera)
1-2 Tbs Salt (more of less depending on saltiness of veg. stock)
2 tsp Baking Powder
2 tsp Cumin Powder

Filling
2 Large Yellow Onions, chopped
4 Medium Green Bell Peppers
5 Medium Carrots, grated
5 Medium Zucchini
4-6 Garlic Cloves, finely chopped
2 Jalepeno Peppers, finely chopped, seeds removed
2 tsp Cumin Powder
3 tsp Salt
4 Tbs Fresh Cilantro, chopped
Fresh Ground Pepper

2 15 oz Cans Black Beans (or the home cooked equivalent)
2 Garlic Cloves, chopped
1 tsp Cumin
Salt and Pepper
2 Tbs Vegetable Oil

For the Masa:
Heat the stock until warm, but not hot. In a large bowl, mix the Masa flour, 1 Tbs salt, baking powder, and cumin until well combined. Add the vegetable stock 1 cup at a time, and with your hands (this is the fun part) mix it together until a soft dough is formed. It should be about the consistency of cookie dough. If the dough seems too dry, add more stock, too wet, more masa flour. Taste and add the remaining 1 Tbs salt if needed. In an electric mixer* fitted with a paddle attachment, beat the shortening for 2-3 minutes until light and fluffy. Add the masa mixture to the shortening 1 cup at a time, beating and once it is all added, beat for about 5 minutes more until a soft paste is formed. The first time I made the tamales, the masa was too wet, which is probably why they didn't work right. If the dough seems too wet, add more dry masa flour. *If you don't have a really large mixing bowl, the masa can be made in 2 batches.

For the Filling:
Quarter the bell peppers, remove the seeds and membrane and cut into 1/4" slices. Slice the zucchini in half lengthwise and then into 1/4" half circles. Chop the onions, first 4-6 garlic cloves, and jalepenos, grate the carrots, and set aside. Heat a large skillet over medium-high heat, add a few tablespoons of vegetable oil, and then add all the chopped vegetables, garlic, and jalepenos.

Cook for about 5 minutes, stirring occasionally, and then add the cumin, salt, and fresh ground pepper to taste. Continue cooking for about 10 more minutes, stirring, until all the vegetables are cooked thoroughly. Add the fresh chopped cilantro, stir, and then remove from the heat.

In a hot pan, sautée the remaining garlic until just beginning to brown. Drain the beans, reserving some of the liquid in case the beans get too dry. Add the beans to the garlic, and mash with a potato masher while continuing to cook. Leave the beans a little bit chunky. Add 1 tsp of cumin and salt and pepper to taste (don't be shy with the salt!). Cook about 3 minutes longer, stirring. If the beans are to thick, add a bit of reserved liquid. Mix the beans in with the sautéed vegetables.The Assembly:
Remove the husks from the soaking water and squeeze out any excess.

With the back of a spoon or rubber spatula, spread a 1/4" layer of masa over the upper half to 2/3rds of a corn husk. Repeat with the remaining husks and dough until all the masa is used up, stacking the masa filled husks on a cookie sheet.

Next, add a couple spoonfuls of filling to the center of the masa. Fold the sides of the husks around the filling and then fold the bottom of the husk w/o masa on it up towards the top. At this point you can tie a narrow strip of husk around the tamal or leave it how it is. Fill the remaining hulks, fold, and set aside.

Fill the bottom of the tamalera or other large pot with water until just below the steaming tray. Carefully stack the tamales upright in the steamer, with the open end pointing up and the folded end on the bottom until all the tamales are in the pot. If you have a lot, it's ok to stack the tamales on top of each other. If you have additional corn husks that didn't get filled, you can line the edges of the pot with them, and cover the top of the tamales with a few layers. I totally forgot to do this, but apparently it improves the flavor of the tamales and allows you to pour extra water in the steamer during cooking without getting the tamales wet. (see here for further info)

Put the tamalera on the stove and cover with a lid. Bring the pot to a boil over high heat, then turn the heat down to medium. Steam the tamales for about 1 1/2 to 2 hours, making sure that the water doesn't evaporate completely. Add more hot water as needed. After about 1 1/2 hour, take one tamal out of the pot with tongs and set aside for about 5 minutes. Open the tamal to see if the masa is cooked. When ready, the masa should peel away cleanly from the husk and not be wet of sticky anymore. If it's not ready, continue cooking and test another tamal 10-15 minutes later. Once the tamales are cooked, turn off the heat and let sit for about 10 minutes before eating. Tamales can be served with Salsa Verde and soy sour cream.

Tamales store well in the freezer if you have leftovers. Wrap the cooled tamales tightly in plastic wrap then in foil.

More Minis!

2008-04-29T18:07:00.000-07:00

Yesterday was my birthday, and in honor of yours truly I threw myself a little potluck party. I made mini cupcakes again, and they were so cute I had to post a picture! I made about 90 little chocolate cupcakes and frosted them with an assortment of flavor including chocolate-orange, espresso, coconut, peanut butter, peppermint, and chocolate cinnamon. If I had to choose a favorite it would be the chocolate-orange. I even candies orange peels to garnish them with and I made my sister, Molly, bring all her cute cake stands to display them on. I tried to convince her to give me the stands as an extra birthday present, but she was too smart for that! I'll try again later.

BBQ Seitan and Caramelized Onion Sandwiches

2008-04-22T20:08:00.000-07:00

As much fun as it is to make really fancy, involved recipes, every once in a while it’s nice to make something quick, yummy, and really easy. That’s how I was feeling last night when I made these BBQ Seitan Sandwiches with Caramelized Onions. The onions take a little while to cook, but there’s not much to them and the rest takes no time at all. The BBQ sauce you use makes a huge difference in how the sandwiches taste, so make sure you choose one that’s tasty. I really like Daddy Sam’s BBQ Sawce. It’s sweet and tangy with just the right amount of spiciness. Seitan is wheat glutton with a meaty texture that you can find in Asian markets or most health food stores. Someday I’ll make Seitan from scratch, but for now, store bought works just as well. Serve these sandwiches with Fingerling Potato and Green Bean Salad for a great sloppy summer meal!

BBQ Seitan Sandwiches with Caramelized Onions
Serves 4-5 people

1 Loaf good quality crusty French Bread (I like Ciabatta)
2 Medium sized Yellow Onion
3 8 oz. Packages of Seitan
Granulated Garlic
Soy Sauce
Salt and Pepper
Your Favorite BBQ Sauce (about 1-1 ½ cups)
Vegetable Oil

Cut the onions in half lengthwise, peel, and then slice into ½ inch strips. In a heavy bottomed skillet over medium high heat, add a couple tablespoons of oil and then add all of the onion to the hot pan. Cook the onions for a few minutes over the hot heat, stirring occasionally, to get them going, then turn the heat down to medium-low. Lightly season the onions with salt and fresh ground pepper and continue cooking for about 15 minutes until the onions are soft and have turned a nice caramelized color. Be sure to stir the onions often to keep them from burning and to ensure that they cook evenly. Remove from the heat and set aside.

Seasoned onions just beginning to cook.

Slice the Seitan into 1/3” strips. In a hot skillet (I use the same dirty skillet I just took the onions out of) heat about 3 tablespoons of oil and them add the Seitan strips. Fry the strips, flipping often until they begin to brown and some pieces start to crisp up. Season with a few dashes of soy sauce and the granulated garlic. Pour enough BBQ sauce over the seitan to thoroughly coat it and continue cooking for a few more minutes until the sauce is hot and gets a bit gooier. Remove from the heat and set aside.

Seitan strips just added to the skillet.

To assemble the sandwiches, I like to brush the inside cut parts of the bread with a bit of olive oil and grill them on a hot pan for a few minutes until it gets crispy and golden brown. Plop a pile of seitan on the bottom piece of bread, add a few spoonfuls of caramelized onions, top with the other piece of bread and get ready for a messy, yummy sandwich.

Lightly grilled Ciabatta Bread.

p.s. If you like soy cheese (which I have mixed feelings about) you can add a few sliced of ‘mozzarella’ on top of the caramelized onions and pop it under the broiler for a few minutes to melt before adding the top slice of bread.

Close-up of the messy goodness!

Fingerling Potato Salad with Green Beans

2008-04-22T19:46:00.000-07:00

Here’s a little twist on traditional Potato Salad. The green beans add nice texture, color, and flavor and the tangy dressing is lighter than the normal mayo-based dressing. I used small red fingerling potatoes, but really, any small, thin skinned variety will work. Also, if I could have found them, I would have used the long, thin delicate green bean known as Haricot Vert. Their season is short and they’re a bit more expensive than regular green beans, but their flavor is really nice and they look cool!

Fingerling Potato Salad with Green Beans
Serves 6-8 people

Red Wine Vinaigrette (recipe follows)
3 lbs Small Fingerling Potatoes
3/4 lb Green Beans
3/4 Cup Red Onion, chopped
1/2 Cup Celery, chopped
1/3 Cup Fresh Chives, chopped
Salt and Pepper

Red Wine Vinaigrette:
1 ½ Medium sized Garlic cloves, roughly chopped
1 Tbsp Chopped Fresh Parsley
3 tsp Capers, brine drained
1 tsp Dijon Mustard
1 tsp Salt
About 3/4 tsp Fresh Ground Pepper
1/3 Cup Red Wine Vinegar
2/3 cup Extra Virgin Olive Oil

In a blender, blend the garlic and vinegar until the garlic is finely chopped. Add the capers and parsley and pulse a few times until roughly chopped. Add the salt, pepper, and Dijon and blend for a few seconds. With the blender on, slowly drizzle in the olive oil and blend until it is evenly combined and begins to thicken a bit. Add more salt if needed (it’s better to have it slightly on the salty side because it’s going to be added to the potatoes and veggies). Set aside.

In a large pot, boil the potatoes until tender, but definitely not overcooked or you’ll have a mushy potato salad. Spread the potatoes on a pan after draining to cool and dry. Once cool, slice in half lengthwise. While the potatoes are cooking, trim the ends off the green beans and steam until tender. Remove the green beans and immediately shock them in an ice water bath to stop the cooking. Drain and set aside.

Once the potatoes and beans have cooled, toss them together with the onions, celery, and chives. Season lightly with salt and pepper, then toss with the Vinaigrette, taste, and season accordingly. If you have time, let the salad sit for a couple hours in the fridge to allow all the flavors to soak in, otherwise you can serve it immediately.

Vegetable Pot Pie

2008-04-16T19:39:00.001-07:00

When I was growing up, my mom use to make Chicken Pot Pie all the time, and I loved it. I've been making a lot of lists of things I want to make lately, and I keep coming up with things I used to eat as a kid. Since this was one of my favorites, I decided to try it first. I don't have the recipe for my mom's, but I think I came pretty close. The crust is nice and flaky and the inside is warm and colorful and the perfect meal for a cold day!

Vegetable Pot Pie
Serves about 6

Double Pie Crust
2 2/3 Cup All Purpose Flour
1 Cup Non-hydrogenated Vegetable Shortening (I use Spectrum)
3/4 tsp Salt
7-8 Tbs Cold Water (I like to use ice water)

For the Filling:

Gravy
4 Tbs Flour
3 Tbs Vegan Margarine
1 1/2 Cup Plain, unsweetened Soymilk
1 Cup Vegetable or Veggie 'Chicken' broth
Dash of fresh Ground Pepper
1 1/2 tsp Salt
2 tsp Fresh Thyme, finely chopped
1 Tbs Fresh Parsley, finely chopped

Vegetables
About 8 Medium Red Potatoes, quartered
4 Medium Carrots, 1/4" slices
6 oz. Frozen Peas
1/2 Onion, diced
8 oz. Oyster Mushrooms, sliced
2 Garlic Cloves, minced
1/3 Cup White Wine
Oilve oil (about 1 Tbs)
Salt and pepper

Preheat oven to 375 degrees
Boil the potatoes in a large pot until tender. Drain and set aside. Steam carrots until just cooked, not to soft. Over medium high heat, sauté the onions, mushrooms, garlic, and olive oil until the mushrooms just begin to brown and the onions begin to turn translucent. Add the white wine, salt and pepper to taste, and continue cooking until most of the liquid has evaporated. Toss the potatoes, carrots, and mushroom mixture together in a large bowl and set aside.

For the gravy, melt the butter over medium heat, the add the flour and stir continuously until a thick, smooth paste is formed. Add the salt, pepper, herbs, soymilk, and broth all at once whisk until the gravy begins to thicken and bubble. Continue cooking and whisking for another minute, and then remove from heat.

Pour the gravy over the cooked vegetables and mix well until everything is evenly coated. Add the frozen peas and mix to incorporate. Set aside.

For the dough,
In a large bowl, stir together the flour and salt. Add the shortening, and with a pastry blender, cut into the flour until the shortening is in pea sized pieces. Sprinkle one Tbs of the ice water over the flour mixture and gently stir in with a fork. Repeat with the remaining water, one tablespoon at a time till the dough is moistened.

With your hands, form the dough into a ball, taking care not to over-work it, which could lead to a tough, hard crust, which nobody wants. Cut the dough in half and reshape into two balls. On a lightly floured work surface, slightly flatten one ball of dough with your hands.

*For some odd reason, I no longer have a rolling pin??

Roll out the dough, working from the center to the edges until the dough is large enough to fit in a deep dish pie pan with at least 3/4" overhang on the sides. Lift the dough into the pie plate, then trim the dough with a sharp knife to 1/2" beyond the edge of the pie plate. Fill the pie with the vegetable mixture. Roll out the other ball of dough in the same fashion, cut slits in the center for air vents, place over filling. Trim the to layer of dough to 3/4", then fold under the overhand of the bottom crust. With your fingers or the tines of a fork, crimp the edges of the pie top seal together.

Crimped and ready to go in the oven.

To prevent the edges form burning, cover them with foil.

Bake for 25-30 minutes, remove the foil and then bake for another 25-30 minutes until the crust is golden brown and the filling begins to bubble. Remove from the oven and let the pie cool for about 10 minutes before serving to allow the filling to set up (Unless, of course, you live with 3 hungry, impatient boys like I do, then by all means, cut away and just scoop out the oozing filling!!!).

Oozing filling and all! 10 more minutes and it would have looked perfect!

p.s. The best part about making a pie is the leftover dough! I like to roll it out, sprinkle it with cinnamon and sugar, and bake it in little squares until they're crispy and golden. When I used to bake at the old restaurant I worked for, the little ladies in the kitchen would get mad at me if I didn't make them!

Cinnamon Sugar Crusts

Vegan Blog Madness

2008-04-14T18:57:00.000-07:00

Wow, I had no idea there were soooo many vegan blogs out there till I started this one. I just keep jumping from one to the next, finding a ton of awesome blogs. None though, have been as beautiful as Vegan Yum Yum. The recipes and photography are absolutely amazing. Now I understand what my sister-in-law is talking about when she says she has a 'blog crush'...I'm in love.

Mini Cupcakes!!!

2008-04-10T21:55:00.000-07:00

I'm too lazy to look through the piles of old clothes at thrift stores, but I love finding things in the kitchenware section! One of my latest finds was a pair of mini cupcake pans. I keep thinking of all the cute little things I can make in them (I've already asked my mom to send me her Black Bottom Cupcake recipe so I can attempt to veganize it). So since it was my friend Danny's birthday a couple days ago, I decided to make her a batch of delicious mini chocolate coconut cupcakes!

I used the basic chocolate cupcake recipe from the cookbook Vegan Cupcakes Take Over The World, which by the way has the most reliable and tasty recipes I've tried. I added about 1/2 tsp of coconut extract to the batter and then frosted them with a Coconut Buttercream Frosting. They were awesome, and next time I'm going to make a big batch, buy some pastry tips, and decorate them all with a bunch of different frostings. Hmmm. I can't wait!

Here's the recipe...I hope I don't get in trouble for posting it!

Basic Chocolate Cupcake
1 cup soy milk
1 tsp apple cider vinegar (I use red wine ving. cause I didn't have any...seemed ok to me)
1/3 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond, chocolate, or more vanilla extract (I used coconut)
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions:
1. Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla, and other extract if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift the remaining dry ingredients. Add in two batches to wet ingredients and beat till no large lumps remain ( a few small lumps are okay).
3. Pour into liners, filling three-quarters of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. (Because I made mini cupcakes, I only had to bake them for 12-15 minutes). Transfer to a cooling rack and let cool completely.

Fluffy Buttercream Frosting (this makes a lot of frosting!!)
1/2 cup non hydrogenated shortening- room temp
1/2 cup non hydrogenated margarine- room temp ( I use Earth Balance, careful cause a lot of margarine isn't actually vegan)
3 1/2 cups confectioner's sugar, sifted if lumpy
1 1/2 tsp vanilla extract (I used coconut extract)
1/4 cup plain soy milk or soy creamer

Directions:
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the extract and soy milk, beat for another 5-7 minutes until fluffy.

I sprinkled unsweetened shredded coconut over the tops after I frosted them. Deeelish!

Happy Birthday Danny!!!

Seasons of Change

2008-04-09T20:23:00.000-07:00

By request, I've compiled a list of seasonal vegetables to go along with my earlier rant about eating what's in season. (Actually I stole all the info from Alice Waters' cookbook Chez Panisse Vegetables. Thanks Alice!). I've been lucky enough to have worked in a nice restaurant for many years that changed their menus with the seasons, so I've grown accustomed to the idea. I also love to grow my own vegetable so I've seen first hand what grows when. But this definitely doesn't mean that I only eat whats in season all of the time. I'm completely guilty of eating green beans in the middle of winter or asparagus in the fall (if I can afford it), so don't get me wrong. I'm not saying we have to be militant, just keep it in mind!

Also, I'm lucky enough to live in the agricultural capital of the world here in California, so it's obviously easier for me to eat what's in season year round. For people who live where it snows in the winter or where no people were actually meant to live (ie. Las Vegas) it's going to be much more difficult to eat local, in season veggies year round. But since it pretty much seems to be that only my family reads this blog and they all live in California, here's my list!!

Spring
Artichokes
Asparagus
Broccoli (early)
Chicories
Fava Beans
Fennel
Garlic
Onions
Peas

Summer
Green Beans
Beets
Corn
Cucumbers
Eggplant (mid summer to early fall)
Fennel (early)
Garlic
Onions
Peas (early)
Peppers (mid)
Potatoes (mid)
Shallots (best)
Tomatoes
Zucchini (and other summer squashes)

Fall
Artichokes (early)
Green Beans
Beets
Broccoli
Brussel Sprouts (late)
Celery root
Chicories (mid)
Fennel
Garlic
Kale (late)
Onions
Parsnips (late)
Peppers
Potatoes
Winter Squash
Sweet Potato

Winter
Beets
Broccoli (early)
Brussel Sprouts
Celery Root
Chicories
Kale
Parsnips
Potatoes (early)
Winter Squash (Butternut, Acorn, Spaghetti, Pumpkin, etc.)
Sweet Potato

Year-Round
Avacado
Dried Beans
Cabbage
Carrots (best in spring and summer)
Cauliflower (best in fall and early winter)
Celery
Chard (late spring through winter)
Leeks
Lettuces (various types throughout the year)
Mushrooms
Radishes (best in spring and fall)
Spinach (best in spring and fall)

ps. There's a lot more than what's on this list, this is just an idea!

Balsamic Vinaigrette

2008-04-09T19:00:00.000-07:00

This recipe goes along with the Lasagna dinner post. Don't worry though, it's much simpler and faster to make than the lasagna! I've been making this a lot lately because my first crop of vegetables are ready and waiting in my front yard. There's nothing more satisfying than walking outside and pulling a bunch of radishes out of the ground and snipping some baby greens for a tasty simple salad. I can't wait 'til I have fresh tomatoes to add in the summer! This dressings even good with sweeter salad toppings like strawberries, raspberries or candied walnuts.

Balsamic Vinaigrette:
1/3 cup Balsamic vinegar
1 medium garlic clove
1 1/2 Tbs. honey*
2/3 cup olive oil
1 tsp sea salt
fresh ground pepper

In a blender, blend the vinegar and garlic for about 30 seconds until well blended. Add the honey, salt and pepper and blend a bit more. Next, with the blender running, pour in the oil in a slow steady stream until the dressing thickens. If you want the dressing to stay thicker, you can also add about 1 tsp of dijon mustard when you add the honey. It also adds a nice subtle flavor. Toss the enough dressing with whatever salad greens your using until all the leaves are lightly coated.

This dressing keeps a while in the fridge which is great. If the oil solidifies, just let the dressing sit out at room temp for a while before using it.

*You can leave out the honey, but the taste will change a lot.

The End of the World...

2008-03-20T23:21:00.000-07:00

Recipes for the end of the world?? Well, that may be a bit dramatic, but there’s no denying that the earth is in serious crisis. Our unwavering need to consume and repopulate has led to problems that are spiraling out of control. From global warming to overpopulation, we face unrelenting problems that need to be addressed.

With our natural resources such as water and fossil fuels becoming more and more limited, we need to take a serious look at how we can reduce our consumption and conserve what little resources we have left. One major area we can change is our relationship with food and the way we eat.

Albert Einstein once said that “nothing will benefit human health and increase chances of survival for life on earth as much as the evolution to a vegetarian diet.” While I’ve learned from experience that it’s nearly impossible to convince most people to stop eating meat, I do believe that everyone has room for improvement when it comes to their diet. Here are some things I believe we can all do to help:

Buy Local. One major way to cut down on fossil fuel consumption is to buy produce grown as close to you as possible. A lot of what you see in the stores has traveled hundreds, even thousands of miles to get there. Buying local not only cuts down on transportation and the pollution it causes, it also means your food is fresher!
Use What’s in Season. This one is directly related to buying local. Here in the U.S. we’ve become so spoiled with being able to buy nearly any type of fruits or vegetables we want year round. But just because we can buy tomatoes in December doesn’t mean we should. Those tomatoes have been shipped halfway around the world to get there. Figure out what’s in season and plan your menus around that.
Eat Unprocessed Food. Not only does it taste better when you cook your own food, it also cuts down on the energy and packaging involved in preparing and shipping pre-made food items. You also avoid preservatives and other nasty things like high-fructose corn syrup when you cook for yourself.
Support Organic Farms. Everyday our water sources are becoming more and more polluted. One major source of that pollution is conventional farming. Pesticides and fertilizers are washed away into our streams, rivers, and oceans, causing a chain reaction of negative effects. By supporting organic farms, we cut down on the pollutants and decrease harmful effects on the environment.

By becoming connected to our food, we become more connected to the earth. Understand where you’re food comes from, how it’s grown, what it took to get it to your table. Your body and the earth will thank you later.

Lasagna Dinner Party

2008-03-20T18:18:00.000-07:00

Tonight's Menu
Vegetable Lasagna with Tofu 'Ricotta'
Mixed Greens with Balsamic Vinaigrette
Garlic Bread (recipe not included)
Blackberry Nectarine Galette with Vanilla Ice Cream
*I'll post the salad and galette recipes as soon as I have time!

The Recipes;

Vegetable Lasagna with Tofu 'Ricotta'
This is a fairly classic Vegetable Lasagna with the exception of substituting a Tofu 'Ricotta' for the cheese that would naturally be there. The recipe is broken into three parts which include Tomato Sauce, Tofu 'Ricotta,' and the vegetable fillings. It takes a bit of time to make, but I think its worth it.

Ingredients:
Tomato sauce (see recipe below)
Tofu 'Ricotta' (see recipe below)
1 package lasagna noodles
2 medium sized round eggplant
2 large bunches fresh spinach
5-6 medium sized zucchini
salt and pepper

Tomato Sauce:
1/2 of a medium yellow onion, diced
5 cloves of garlic, minced
2 Tbs. Olive Oil
4 Tbs. tomato paste
1 28 oz. can of diced tomatoes
1 cup tomato sauce
1 tsp. dried oregano
1/3 cup chopped fresh basil
1/2 tsp. red pepper flakes
salt and ground pepper to taste

Tofu 'Ricotta'
20 oz. firm tofu
8 oz. Tofutti soy cream cheese (room temp)
1 tsp salt
1 1/4 tsp granulated garlic
1 Tbs. fresh parsley, finely chopped
1 Tbs. nutritional yeast (optional)

To Prepare:
Preheat the oven to 375 degrees.
Bring a large pot of water to a boil and cook the lasagna noodles according to the package, taking care not to overcook them (they will cook longer in the oven). Toss the noodles with olive oil after draining to keep them from sticking. Set aside.

While the noodles are cooking, slice the eggplant and zucchini lengthwise into 1/4" thick slices. Coat the slices lightly with olive oil and lay out in a flat layer on a baking sheet (you may need more than one sheet. I like to put the zucchini on one and the eggplant on the other because they cook at different speeds). Season the vegetables with salt and pepper and bake in the oven until they are tender and beginning to brown, about 15 minutes. Remove from the oven and set aside. Next, cut the stems off of the spinach and wash the leaves in a water bath to remove any dirt. Drain well, and spread out on a baking sheet, sprinkling the leaves with a bit of salt. In the oven, bake the spinach until just wilted, but not mushy for about 5 minutes, turning occasionally. Remove from the oven and set aside to cool.

While the vegetables are cooking, start the tomato sauce. Heat a sauce pan over medium high heat. Add the olive oil, onions, and garlic and cook until onions begin to turn translucent. Next add the tomato paste and cook for about 1 minute, stirring continuously. Next add the diced tomatoes, tomato sauce, red pepper flakes, oregano, and salt and pepper. Cook at a low simmer for about 10 minutes then remove from heat and stir in the chopped fresh basil. Set aside for later.

To make the Tofu 'Ricotta,' crumble the tofu into a bowl, squeezing out as much water as possible first. Add the soy cream cheese and mash together until it is well blended and the consistency of ricotta cheese. (a food processor works well for this if you have one). Add the remaining ingredients and blend together until everything is well incorporated.

Assembling the Lasagna:
In a 9x13 baking pan, spread a thin layer of tomato sauce over the bottom of the pan. Lay out the first layer of noodles, covering the bottom of the pan. Next, spread out half of the eggplant and zucchini over the noodles, and then add a layer of half the wilted spinach, squeezing out any excess water. Cover with a third of the remaining sauce and a third of the tofu ricotta. Add another layer of noodles and cover with the remaining vegetables and another third of the sauce and tofu mixture. Add a final layer of noodles followed buy the remaining sauce and then tofu ricotta. Cover with foil and then bake for about 45 minutes until the lasagna is hot and bubbly. After removing from the oven, allow the lasagna to sit for about 10 minutes before serving. Serve with crusty garlic bread and a salad. Enjoy!!

Recipe for Disaster...

2008-03-19T21:33:00.000-07:00

For years now I've wanted to make my own cookbook, but my lack of commitment, time, and energy have always gotten in the way. That and the fact that I hardly ever measure ingredients or keep track of what I'm cooking made it hard to compile a significant amount of recipes necessary for a whole book. The desires still there, though, so I've decided to start a blog dedicated to recording and sharing recipes that I come up with.

All the recipes are vegan, but my level of veganism might not be as strict as some, so take it with a grain of salt if I use honey in a recipe or I don't specify using vegan sugar instead of white sugar. That's the beauty of cooking, though. You can take anyones recipe and mold it to fit your needs. This blog is also about cooking, not debating the merits of a vegan diet, so if you're looking for a debate, go somewhere else! If you're looking for good, natural food, I'm your girl.

So here it is...my cooking blog. Most of the recipes I post will be my own. If they aren't, I'll say so. Recipes are kinda like music though; most everything has been done before and anything new is just rearranging cords. A lot of what I cook is modifications of other recipes which I think is perfectly acceptable!! Enjoy.