Merry & Bright - Comfort & Joy

Do you have good tidings to share? I do. Last weekend I mulled over a few drawers of dusty type at The Arm to make these simple little cards. This is my third project at the Williamsburg studio and I am so enjoying learning the ins and outs of letterpess, tearing gorgeous, thick slabs of fibrous paper, and mixing sticky inks. In an effort to sponsor my next project, I am selling a few packs of these cards on my occasionally-updated Etsy site. Share and enjoy!

Shop- http://www.etsy.com/shop/theveganette

"Looking to send some holiday cheer? These little 3.5X5 cards are printed on luxuriously soft and thick bright white Rives BFK paper and will hold all of your joyful wishes for the new year. The words "Comfort & Joy" and "Merry & Bright" are hand-set in Engravers Roman typeface (c.1903) and printed in bright red ink. Eight hand-torn cards (four of each variety) are wrapped up with shimmering gold and brown craft envelopes."

Bright days to you,
NRG

Easy French Loaves

For frantic days and too-short weekends, I make these lazy loaves. It is almost embarrassing to post about a recipe so simple that it warrants a time disclaimer of "2 hours, mostly unattended" but these are foolproof staples that will leave you to your laundromat trips, morning park jogs, and numerous unfinished projects. Thanks to PA from Lincoln, Oregon who taught me how to knead and to Mark Bittman for convincing me that sometimes it's ok to forfeit the sticky hands and messy countertop for your beloved food processor.

3 1/2 c. flour (AP, or 2 1/2 cups AP and 1 cup Whole Wheat)
2 tsp. salt
2 tsp. yeast
1 tsp. sugar or agave nectar
warm water

In a large food processor, mix together the flour(s), salt, and yeast with the knife fixture. Dissolve the sugar or agave in a few cups of warm water. Next, turn the food processor on and pour in the sugar-water while mixing. Add water until the dough forms a loose ball and process for a few more seconds. If it gets too wet, don't worry! Just add more flour. Once the dough has formed into a ball and seems elastic, place into an oiled bowl. Cover tightly with a plastic grocery bag and place in a warm place to rise. Let sit until doubled (at least an hour). Once doubled, place a shallow pan filled with water on the bottom rack of your oven and preheat to 400. On an oiled baking sheet, form the loaves into two long baguettes and cover. Let the loaves proof and the oven preheat for about 30 minutes. Once risen, slash the loaves and top with seeds if desired. Place the loaves in the oven and turn the heat down to 375. Bake, spraying the oven often with water to ensure a nice crumb, until the bread is browned on the outsides and the underside sounds hollow when tapped. Spray with water once more for a shiny crust and let cool before slicing.

Enjoy,
NRG

Lunch Factory

Packing your lunch is not popular in New York. In fact, I'm finding that cooking in general is something many people reserve for paid professionals in tall white hats or tight fishy hairnets. I understand the sentiment. There is lots of good (interesting) food in this city waiting to be delivered to your door in 30 minutes or less and it's probably as good or better than what you would make and it is probably (even) as cheap or cheaper than what it would cost you to make it. So why take the energy to lug pounds of ingredients 15 blocks, uphill both ways, to find yourself ravenous at 8PM, staring spitefully at a bag of lentils and a pile of greens?

Here is my solution. Lunch factory. Take one night to make lunches for the whole week. Get your roommates in on the idea, and you can each make one big meal to be divided 5 ways. Voila, variety. And trust, it will save you some dollars and it will be much more delicious and healthful than whatever you were thinking about picking up at that place on the corner. I love multi-part lunches and always try to add a salad, tortilla, or side to the main dish.

This week my contribution was the above; brown rice and quinoa covered in cuban-style black beans, roasted chipotle salsa, sauteed collared greens with hot (HATCH) green chiles, corn salsa, field roast chorizo, green onions, and a lime squeeze. Thrown into purses and backpacks with a foil-wrapped whole wheat tortilla.

Let's make packing popular again!
NRG

Sweet Olive Oil Tortas

Have you heard of Sweet Olive Oil Tortas? This is officially my favourite packaged snack. In Spain, tortas are pastry-like flatbreads served up in a variety of ways, this one with anise seeds, sea salt, and sugar. Ines Rosales makes a number of amazing (vegan) varieties, all carefully stacked and wrapped up in printed waxed paper. I know I should bite the bullet and create a recipe for these little treasures but until then, find yourself a specialty store and enjoy!

NRG

Thanksgiving 2011

This Thanksgiving, K and I hosted a vegan feast of epic proportions. With the help of GK, RW, and our fearless roommates, we cooked late into the night to the sounds of Bruce Springsteen and Shara Worden, breaking only for poetry, wine, and eventually, sleep. The next afternoon, upon the arrival of 18 (!) guests to our first-floor apartment, we decided to take the party outside. It was an exceptionally warm and beautiful day so we loaded up bags with blankets, plates, and gravy boats and marched over to Prospect Park, casseroles in hand. I am so genuinely thankful for my friends, especially these ones who gathered around needle-covered tables two weeks ago. New York can be an incredibly intense and exhausting place and it's great to know there are people who you can trust.

Chickpea Cutlets (Veganomicon) and Herbed Stuffing with Kale and Sausage

Old-Fashioned Sweet Potato Casserole with Coconut, Marshmallows, and Pecans (Kruis recipe)

Green Bean Casserole. An American Classic! (PPK)

Full plate! From left to right; Old Fashioned Sweet Potato Casserole, Grits and Pineapple Coconut Kale (from B&J LG), Roasted Sprouts, Mashed Potatoes (by SM), Mushroom Gravy (PPK), Chickpea Cutlets (KM masterwork), and Cranberry Sauce, Green Bean Casserole, Local Chard Salad (from M), and Spicy Sausage Stuffing (by GK and RW).

Pumpkin Pie with gold gilding and walnut brittle.


With gratitude,
NRG

Thanksgiving Preview: Dessert Sampler Platter

Planning your menu for Thursday's Vegan Thanksgiving? Make sure to include these three favorites! This year I added a few special toppings to the traditional treats- crystallized ginger and dark chocolate drizzled on the pumpkin brownie and caramel-coated walnuts mounded on the gilded pumpkin pie. Recipes linked below!

Pumpkin Pie, Dutch Apple Pie, and Old-fashioned Oil Pie Crust:  http://theveganette.blogspot.com/2010/11/pie-time.html

Pumpkin Pie Brownie from Post Punk Kitchen: http://www.theppk.com/2007/09/pumpkin-pie-brownie/

Say tuned for pictures from our Thanksgiving feast! Enjoy yours and please, hold the turkey!
NRG

Baked Tofu Melt with Red Peppers and Greens

It turns out I had completely forgotten about hot sandwiches. That is, until last night, when I enjoyed the most amazing marinated tempeh sandwich of my life at Angelicas! Four slices of tempeh were marinated, baked and arranged onto chunks of crusty baguette, smothered in sauteed mushrooms and gravy and loaded with red cabbage kraut. Served with a mound of mashed potatoes and a pile of wilty spinach, this plate was a completely perfect introduction to the savory, complex, and rich flavors of our much-loved holiday cuisine.

Reunited with my love for messy open-faced sandwiches, I browsed through the creations of yore to find this tofu melt made earlier this year. Marinated tofu was baked while greens were sauteed with garlic, onions, and red peppers. The layers were then assembled on a home-made halved baguette, topped with daiya mozzarella, and placed in the oven until the "cheese" was melted to perfection.

Marinated Tofu
3 cloves garlic (finely minced)
1/2 onion (diced finely)
1/3 c. soy sauce
pinch of sugar or squeeze of agave
splash of lemon or lime
1 Tbs. olive oil
lots of freshly ground black pepper
1 lb. extra-firm tofu (sliced)

Drain and press the tofu. Slice into desired thickness and arrange in a shallow dish. Mix all of the marinate ingredients together and pour over the tofu slices. Let the slabs marinate for a half an hour or more, flipping to make sure the slices are completely marinated. Bake at 450 for 10-15 minutes, flipping once.

See another recipe for baked tofu here- Fire Escape Sandwich

Enjoy!
NRG

Brunch for the First Snow

In case you've had your head in a hole all week, we here in the Northeast experienced our first wintery blast last weekend. My roommates and I spent the morning preparing endless rounds of espresso and rotating around our popping radiators surrounded by a sprawl of front pages and slippers. The grey cocoon of light and buildings quieted the city and lengthened my morning dream state into a whole day of records and poetry only to be interrupted by a short frolic outside and last-minute costume preparations. We also enjoyed this delicious brunch of rosemary homefries, tofu scramble, and (of course) warm applesauce. Wintery vegetables are perfect for tofu scramble and this one was super spicy, filled with peppers, mushrooms and collared greens.

6-12 Red potatoes, diced
1 tsp salt
1-2 tsp rosemary
a few dashes of smoked paprika or Old-Bay type spice
3 TBS olive oil
3 TBS earth balance

Boil the potatoes in salty water until just almost done. Drain all of the water. In a large skillet heat the margarine and olive oil together until hot. Add the potatoes, rosemary, and salt. Let the potatoes sit undisturbed in the hot oil for a few minutes or until crispy. Turn to brown other side. Add pepper, salt, and herbs as desired.

Enjoy!
NRG

Apple Spice Cupcakes with Carmel Fudge Icing

I've already told you about the apple glut, so you'll understand when I say that I've been scanning every cookbook in sight for apple-based delights. It tuns out apples are very versatile! This recipe came straight from page 252 of Isa and Terry's Veganomicon. My mum makes a delicious apple cake that I've been missing out on since I went vegan so I was glad to see this recipe. Her apple dapple cake is baked in a tube-pan then covered in walnuts and a brown sugar glaze. The apples make for a very moist and flavorful cake. The frosting here is a penuche icing, a candy-like fudge so delicious and old-fashioned that you'll want to really load it on.

Aprons on, ladies and gents!
NRG

Missouri-Style Applesauce

In true Midwest spirit,  LP and I went apple picking last weekend. We drove her empire-red Volvo north, escaping the city via the George Washington Bridge. New York can feel so grey these days (when you begin and end your days underground and the light grows short) but it was perfect along the Hudson , trees golden and red. Surprised by the expense of the half bushel we purchased, LP and I were determined to get our money's worth! We stretched the plastic bag and stuffed it so completely with Golden Delicious, Macintosh, Empire, and Red Rome that we had to fashion a device to help waddle the load to the car.

Those 60-some apples are now our burden and are sneaking their way into every dish in our shared and dimly lit kitchen. They have also taken center stage in this delicious applesauce stuffed into crepes made by LP (Kansas City's finest!) last Sunday. I'm convinced that you can throw anything into applesauce and it will turn out deliciously, but here's an idea for a recipe for those of us who never have cinnamon sticks around!

4 lbs cooking apples (cored, diced, with peels)
2 strips lemon peel
1/4-1/2 cup brown or white sugar (or a mix of both)
2-3 tsp cinnamon
1/4 tsp nutmeg
1 cup water
pinch of salt

Combine all ingredients in a large soup pot. Cover and bring to boil. Reduce heat to low and let simmer, covered, stirring occasionally for 25-30 minutes. Remove any lemon peels or cinnamon sticks and mash with a fork or potato masher.

Enjoy!
NRG

The Veganette Turns One: A Year of Eating Together

This month the veganette celebrated one year of existence through recipes, photographs, and stories. It has taken me through two states and six apartments! I am thankful to have this project to share ideas about vegan food and be unabashedly mushy-gushy about how great my friends are. Eating together is so meaningful and when we do it we are learning to love one another better and to share and to be thankful. There I go again with the cheesiness, but I'm just a doting caretaker, proud to see this project complete a year of existence in its own right. Thank you for your part, for reading and eating and sharing and cooking and feeding your neighbors and wives and friends. Here are some photos for you from this past year of food. Many of them are by my quichemasterflex roommate, and creative genius, KM, who deserves a heap of credit for many of the good things that happen here.

Many plates were filled.

In many different homes.

Many plates were emptied.

Many condiments were applied.

We ate outside.

In Texas. And in New Mexico. And in California.

We shared.

We set tables.

Keep eating, making mistakes, making art, making music, and being patient with yourself. I'll try to do the same.

Y'all are the best.

NRG

Cinnamon Carob Chip Cookies

I've never been fond of carob chips and have treated the product as a long lost cousin of chocolate, lingering on the far corner of the bodega shelf only to be bought in the rare and appalling occasion that there are no vegan chips available and you cannot handle the idea of breaking up a $4.50 bar of Green & Blacks. Regardless, I put aside my prejudices and recently bought a health-nut  super-vegan bag of  carob chips.Of course, I was pleasantly surprised! The nutty bitterness of carob complimented the few earthy scoops of cinnamon I added in and the chips melted into crispy corners on each soft cookie round. Perfect with a glass of unsweetened nut milk.

Use Isa's recipe here from Post Punk Kitchen. Add 1 tsp or more cinnamon and sub Ener-g if you don't have Tapioca flour. Add walnuts and carob as desired!

Enjoy,
NRG

Syrup Storm, Black and Blue Pancakes

I have been trying to find uses for maple syrup ever since hurricane day, when my dear roommate purchased a jug of genuine tree nectar the "size of a toddler". I'm finding the liquid gold can be substituted for any sweet ingredient- sugar, honey, agave, etc. -and with some surprising results. For times that don't call for experimentation, there's always pancakes. These blackberry/ blueberry flapjacks were crowned with the season's last peaches and drenched in a pool of syrup. Surely, there's no better way to wake up.

Check out Isa's perfect pancake recipe in Vegan Brunch to make these for yourself (and your friends)!

Good Morning to you all,
NRG

Ethiopian Festival 2011

Ok, so we may not be the classiest of folks, but we sure know how to throw a dinner party. It was with great joy that KM, MW, and I embarked on this feast, slicing piles of red onions, coring green chiles, rinsing lentils, grating ginger, juicing lemons, and rolling injera. Ethiopian cuisine is wonderfully vegan-friendly and inexpensive to make! All four burners were roaring when our hungry friends  filtered into our too-warm and spice-filled kitchen on this side of Brooklyn.

On the menu:
Injera (bought from the local Ethiopian restaurant, Ghenet)
Miser (red lentils and burbere, recipe courtesy of EA)
Gomen (collard greens with spices and red onion)
Kik (split peas with red onions, ginger, and garlic)
Ethiopian Salad (tomatoes, lettuce, garlic, ginger, lemon, and vinegar)
Burbere Paste
Alecha (potatoes, carrots, cabbage, ginger, green chiles, garlic, and spices)

As always, many thanks to the cooks and tasters and to Little Africa and Salam Store for showing us all what's up.
NRG

CS(Amen)! Corn Chowder

I made this soup a couple weeks ago in an attempt to clear out our heavy bowl of CSA veggies. Red potatoes, fresh corn, red peppers, onions, and garlic filled the pot with a pinch of dill and a heap of freshly ground pepper. This was my first creamy soup and the process was a testiment to the experimentation, substitution, and patience necessary when making creamy vegan dishes. The base was made from Better than Bouillion broth, flour, nutritional yeast, and almond milk. I'll have to try it again to see if it can be reproduced!

Soup Season is coming!
NRG

The Veganette for *cino Culture Make Sale

I am whipping up a few special dutch apple pies and szechuan string beans in an effort to support a fundraiser for *culture is not optional, a community organization based out of Three Rivers, MI. Their current project involves revamping a local school building into an arts and agriculture-based community center in an underserved area. Their work is thankless and heartening, a true collaboration between strangers and friends, gardeners and librarians, professors and students. Many many volunteers have dedicated huge portions of their lives to this project in the hopes that through their creative efforts they will be able to foster a sense of togetherness and generosity.

100% of the proceeds from the Culture Make Sale will go to *cino for the continued renovation of Huss School. If you purchase something from the veganette, I'll deliver these goodies to your door (as long as you are subway-accessible). There are many other very cool handmade items for purchase, so make sure to check out the complete catalogue!

To purchase a pie:
http://www.culturemakesale.com/collections/homegrown/products/vegan-apple-pie
To purchase pickled green beans:
http://www.culturemakesale.com/collections/homegrown/products/szechuan-pickled-green-beans

To the dreamers!
NRG

Cinny Buns for Weekenders

In my opinion, there is nothing better than being a weekender. I would even consider myself a lush about it, reading my delivered NYT in slippers while emptying our gilded french press as a waft of cinnamon sugar escapes from the oven. The guaranteed hours of morning silence in our parkside apartment have been such a gift to me this year. Now that there is a chill in the air, these cinnamon buns make for the most perfect of weekends. Do all the hard work on Friday night, refrigerate, and bake when you wake up. This will give the yeast plenty of time to work itself into deliciousness. Breakfast is such a great way to love the people around you- my roommates never complain when waking up in our luminous and quiet cinnybun-scented Saturday apartment.

Recipe here!

Pajama clad,
NRG

Lemon Surprise Triple Decker Cake with Braised Lemons, Shaved Coconut and Lemon Curd

We celebrated AS' birthday last weekend with this tiered cake. I was so excited to make a real, grown-up birthday cake for my dear lemon-loving roommate. Lemon curd is easy to make and veganizes well considering it is usually an egg-dependant custard. I one-and-a-halved Isa's coconut-lemon bundt cake recipe using less sugar, no shredded coconut, and substituting part of the coconut milk for soymilk. I also added in 2 enerG eggreplacers to guarantee that my cakes wouldn't become craters when they cooled.

Lemon Curd
1/2 cup water
1 cup sugar
pinch of salt
5 Tbs. cornstarch (or arrowroot)
1/2 cup freshly sqeezed lemon juice
the zest of 4-6 lemons

Heat the sugar, salt, water, and cornstarch together in a saucepan over medium heat while stirring constantly with a whisk. When the mixture thickens (this will happen quickly) remove from heat and whisk in lemon juice and zest. Let cool at room temperature, then place in the refrigerator until you are ready to use it!

Enjoy,
NRG

Szechuan Style and Dilly Dilly Pickled Green Beans

I love pickles. The apocalyptic part of me has always been interested in the idea of spending long summer nights in the kitchen lining cupboards with jars upon jars of heirloom tomatoes and pickled beans to last through the winter. Of course, this has never happened. Jams are one thing, but canning vegetables has seemed unapproachable in New York thanks to a lack of necessary gear, wisdom, or shelf space in my shared kitchen. That is, until now! Last week I attended a pickling class in Crown Heights held by the people at brooklynskillshare. Emily taught us about the magic and ease of refrigerator pickles. I'm talking small batch deliciousness served up without having to buy any new stuff, ready in 1-2 weeks, while reusing old jars and brines. This is surely my style. Quick, lazy-day goodness that is inexpensive, fun, and experimental without the lurching fear of the b-word.

Aspiring homesteaders, rejoice!

Recipes to come,

NRG

CS(Amen): Open Faced August

A few dear friends came over on Saturday for a lazy night of serious poetry, solid art re-performance and silly music. We started off the evening with these ordinary tacos made delicious thanks to the amazing and colorful gifts we have been recieving from el mirador farm. Homemade flour tortillas were covered in a layer of spiced red lentils, fresh corn, wildwood yogurt, homemade pico and spring onions. If you have never made tortillas from scratch, you should give them a try! This was my first effort. I think I prefer corn tortillas, but if you are out of maseca and it's raining cats and dogs, these will do.

Easy Flour Tortillas
4 cups AP flour
1 tsp. salt
2 tsp. baking powder
3 Tbs. earth balance or margarine
1 1/2 cups water

In a large bowl, whisk together the dry ingredients. Use your hands to mix in the margarine until sandy. Add the water in parts, kneading as you go. Knead on a floured surface until elastic (about 5 minutes). Next divide the dough into equal parts- 24 if you want smaller taco-sized tortillas, or 16 if you want larger burrito-sized tortillas. Cover the balls with plastic to keep them from getting dry while you roll. Using your hands and/or a rolling pin, press the dough into very thin circles. You can fry them dry in a pan or with a bit of oil if you prefer. Voila!

Pico de Gallo
1/2 red onion (chopped)
2 large tomatoes (chopped)
2-3 cloves garlic (minced)
3-4 Tbs. cilantro (chopped)
1/2-1 tsp. cumin
1/2 tsp salt
1 poblano pepper (or any hottish pepper) (chopped)
the juice of 1 lime
splash of AC vinegar
splash of olive oil
fresh ground pepper

Mix and serve! Add corn, black beans, and spices as you see fit!

Thankfully,
NRG

Parkside Tea Sandwiches

While running back and forth from the laundromat this morning, I made a couple lovely baguettes. I was so delighted about having fresh bread around that I invited GK over to make fancy tea sandwiches with me in the park. Prospect Park has been a saving grace to me this summer. It has come to represent some major turning points in my relationship with this city, mainly - reconciliation through grass-rolling and late-night-strolling and afternoon-snacking and moon-watching and people-watching and poem-reciting and early-morning-jogging and kite-flying.

These simple sandwiches were delicious and easy. Tofu cream cheese with cucumbers and dill seed and fresh tomatoes with basil. Salt and pepper would have been nice but I forgot to pack them in my tote. Just assemble and serve. Perfect on freshly baked baguettes or toasted bread.

Over the course of this summer, I have received some really lovely surprises from JG's garden. Her mother gave me this gorgeous bunch of fresh herbs last week wrapped in leaves and tied with string. I couldn't get over how beautiful this bouquet was! It has lasted in my fridge for over a week and still looks and tastes great.

Enjoy! (and go eat outside!)
NRG

CS(Amen)! Stuffed Peppers, Three Ways

My dear friend, LVD,  and I have been talking about the glory of stuffed vegetables so when I saw the loot of peppers we got from the farm this week I was giddy with enthusiasm! I hid them in our fridge hoping they would stay safe until I had the chance to make these little darlings for my household. I was guessing as I went with this recipe, hoping to get a flavorful and delicious filling. The results were this: a spicy blend of rice, TSP (textured soy protein), garlic, onions, zucchini, tomatoes, mushrooms, and spices. Don't be intimidated! Stuffed veggies are very forgiving and impressive! We had three types of peppers to stuff, poblano, bell, and banana. The banana peppers were my favorite!

6-7 peppers for stuffing
1 medium sized yellow onion (chopped)
1/2 red onion (chopped)
3 Tbs. olive oil
4 cloves garlic (minced)
1 jalapeno (diced)
1 banana pepper (sliced)
1/2 medium sized zucchini (chopped)
10 mushrooms (chopped)
1 cup TSP
1 cup vegetable broth
1-2 tsp. cumin
1/2 tsp. coriander
1 bay leaf
splash of braags
1/3 cup tomato sauce
2 tomatoes (diced)
1 cup rice
salt and pepper to taste

Cook the rice (you can use any type of rice). Re-hydrate the tsp in 1 cup of vegetable bouillon. Cover while you are preparing the rest of the ingredients. In a very large pan, saute the onions olive oil until translucent. Add the garlic, peppers, and zucchini and saute for a few more minutes. Add the spices, being careful not to burn them. Next add the mushrooms, re-hydrated tsp, braags, bay leaf, tomatoes, and tomato sauce. Let this all cook together for 10 minutes or so. Add the cooked rice to the melange and stir. Let this cook for another 10 minutes, tasting and adjusting as necessary. When you are completely satisfied with your filling, turn the oven on to 350. Very carefully, slice the tops off the peppers, preserving as much pepper as possible. Fill each pepper. Chances are, you will have extra filling. Great! Use the extra filling to help the peppers stand up in your casserole dish. Bake at 350 for 20 minutes or until the peppers are starting to get soft.

Enjoy!
NRG

Blueberry and Yogurt Crepes

I hope to make crepes again this weekend, but they won't be as good as last Sunday's because my dear housemates and I have already devoured all of the blueberries we picked in Michigan. These were delcious served with plain soy yogurt, sour blueberries, and homemade applesauce. I'm finding that almond milk is performing better than soy, so try substituting unsweetened almond milk in this crepe recipe from March.

Enjoy,
NRG

Isa's Tofu Benny

It might be because I just booked flights out West, or because bioluminescent sand and the oldest of trees have been making appearances in my dream life, or because I haven't had a decent donut all summer,  but I have been having some serious hankerings for the pacific northwest. In an effort to subside the desire for long pines and swimming holes and DIYers,  I decided to dedicate my afternoon to a recipe by Portland's best Brooklynite, Isa Chandra Moskowitz. This take on eggs benedict will not disappoint! Purslane, home fries with onions and green peppers, a thick slice of salted tomato, marinated and fried tofu, and a thick layer of hollandaise sauce. We got such a loot from our CSA this week and I was glad not to have to run to the store (even for the hollandaise sauce ingredients). Try substituting grapefruit juice for the lemon juice in your hollandaise. It's a trick I learned from JP and one I won't forget! 

Here's to Saturdays and to following recipes (at least sort of),

NRG

Palisade-Style Peach Pie

Peach pie has never been a favorite of mine but after seeing some knocked-around sale-seconds representing the only produce in our corner store last weekend, I decided to give peach pie a second chance. Peaches are so good right now! I'm not sure how long the season will run here in the northeast, but this July Flame has brought a beautiful harvest. All in all, I was happy with the way the pie turned out and it was great to reflect on the season CB and I shared picking peaches in far west Colorado two summers ago. This pie will feed many hungry mouths, so invite your friends over. Our dusty, parkside, Brooklyn apartment had some unexpected guests show up and it was great to have this treat around to share with them.

Crust
2 1/2 cups AP flour
1 Tbs. sugar
1 tsp. salt
1 cup cold earth balance
about 1/3 cup ice cold water

In a large bowl, whisk together dry ingredients. Next, cut in the earth balance (margarine) with two knives or with one of those nice half-moon shaped tools if you have one. Add the very cold water in small parts, mixing quickly to ensure that all the ingredients stay cool, until the dough starts to stick together in a loose ball. You probably will use 1/4 - 1/3 cup water. Form the dough into two equally sized balls, cover with wax paper, and put it back into the fridge. Let it chill off while you work on the filling.

Filling
8-10 peaches (or as many as you can fill in your pan), pitted and sliced
1/3 cup flour
1/2 - 3/4 cups sugar
1 tsp. cinnamon
tiny pinch of salt
juice of 1/2 lemon

Mix everything together in a big bowl. Taste a peach and decide if you need more lemon or sugar or if you want to get crazy and add something like ginger. If your peaches are really juicy, you might consider adding some more flour too.

Assembly
Preheat your oven to 425. Take one of your pieces of pie dough out of the refrigerator and roll between pieces of waxed paper until it is very thin. Place in pie dish and poke the surface with a fork so that any air can escape during baking.  Some people pre-bake their crusts but I almost never do, especially not when I am making a double crust like this one. Scoop your filling into the bottom crust and roll out your other piece of dough until it is very thin. Cover the filling with the dough and pinch together the outsides of the crust. You can get fancy here if you have the skills, or you can just pinch the edges with your thumbs like me. Sprinkle a touch of sugar over the crust and cut some vents into the top. Use a strip of foil around the edges of the pie crust to protect them from burning. Place in the oven and turn the heat down to 350. Let the pie bake for 50 minutes or until the crust is just browned, removing the foil if and when you feel it is necessary.

Enjoy, and don't forget to take a slice to your neighbor!
NRG

Cooking Together: Breakfast Special with Figs & Purslane

I am proud to say that I share a kitchen with one of Brooklyn's best vegan chefs, KM! She has taught me so much about cuban food and good coffee and I am always delighted when our mornings coencide and tagteam breakfasts emerge. Food truly is our urban entr'acte and we meddle in substitutions, the mysteries of our CSA, and leaning towers of soapy geranium-scented dishes. This is the fourth kitchen we've shared in nine dizzy months. I can't believe how time passes and how many meals we have made in stange and inconvenient spaces.

This breakfast special was amazing! Tofu scramble mixed up with spices, fresh herbs, garlic, chorizo and mushrooms! Country-stlye potatoes with parsley and toasted rye bread! To top it all off, fresh figs from JG's tree and purslane from our CSA. Purslane is an interesting and delicious leafy green that tastes a bit tart and salty, like a mix between sorrell and spinach. It has lots of omega-3 fatty acids in it and is great for you! Try it!

Cooking together is better!
Enjoy,
NRG

Molasses and Ginger Buttercream Sandwich Cookies



My dear friend, LB, has molasses cookies mastered! Even though she is not a vegan, she is such a thoughtful baker and always considers the health and preferences of her friends when in the kitchen! I tied my hand at the recipe I copied from a scrap of paper in her legume-filled, berry-stained, sprouted, Michigan kitchen but I must have mixed something up because my cookies came out much poofier and lighter in color than hers. I'll have to try again!

I whipped up a spicy buttercream frosting with some earth balance, soymilk, confectioner's sugar, vanilla, and a heaping teaspoon of ground ginger, assembled the sandwiches, and took them to the printshop with me. These sandwiches looked perfect with inked-up knuckles and the arm's newly-acquired collection of vintage wood type.

Stay tuned for a complete recipe for these little darlings!

With joy,

NRG

B.L.A.T.

Do you ever feel the need for a good old fashioned Bacon, Lettuce, Avocado, and Tomato sandwich with a thick schmear of Veganaise? I do. This weekend K and I served up these hearty sandwiches on toasted rye. We used tempeh bacon that was already prepared and smoked. If you are feeling adventurous you can make your own, but frying up some packaged strips is perfectly acceptable for a lazy day lunch. Enjoy!

From a sunny corner in Brooklyn,
NRG

CS(Amen)! Kale Chips

I know kale chips are old hat, but I continue to be delighted by the metamorphosis of thick, leafy greens into this crispy and delicious snack. Kale chips can satisfy some of the strongest potato chip cravings (trust me, I'm an addict) but they are actually good for you! Perfect for kids, professionals, family, you name it- just make sure to eat these little crisps soon after you make them. They don't keep very well but don't worry, you won't have a hard time watching them fly off your plate.

1 bunch curly kale
2 Tbs. olive oil
1 tsp. salt
pepper and seasonings to taste

Heat your oven to 400. Wash the kale thoroughly and dry very well with a towel. Rip or cut the leaves into smaller pieces, tearing out the thicker stems and composting them. Massage the leaves in a large bowl with the olive oil, salt, and seasonings (get creative!). Place on a large baking pan so that the leaves are not touching each other. Bake between 350 and 400 for 10-15 minutes. Do not stir. Check the chips to make sure that they are crisp and take them out just before they brown. I like to drizzle the chips with a splash of vinegar when they come out of the oven. Repeat as necessary!

I hope you are enjoying your summer. Happy July!
NRG

CS(Amen)! Breakfast Special

I am so excited about our CSA! The loot is always so surprising and it's fun to compare what we get here in Brooklyn with what I was receiving at this time last year from Groundswell Farm in Michigan. This is our second week of reaping a bounty of greens, radishes, onions, herbs, and garlic. It's always a challenge to find ways to use veggies in the morning, but I am convinced that breakfast burritos are the ticket. You can throw anything in your tofu scramble and leafy greens, spring onions, radishes, and cilantro make great (fresh) add-ons.

Making breakfast with (and for) my roommates is one of my favorite weekend activities. After a few cups of strong Columbian coffee, I went all out with these deluxe burritos. Black beans were seasoned with fresh garlic, onion, bay leaves, oregano, and cumin. A tofu scramble was prepared with tomatoes, onions, garlic, thyme, extra nutritional yeast, and kale. Toppings included a thick schmear of tofu sour cream, thinly sliced avocado, thick lime-y salsa, leafy green lettuce, fresh radishes, spring onions, and a squeeze of lime.

Central Brooklyn CSA is run by the New York City Coalition Against Hunger, and CSA shares range in price depending on your household's income. You can check out the CSA's blog here- http://centralbrooklyncsa.wordpress.com.
Groundswell Farm is another special farm run as a CSA near Grand Rapids, MI. You can check out their webpage here- http://www.groundswellfarm.org.

Stay tuned for many more CS(Amen) stories from yours truly!
Enjoy,
NRG

Coconut Lemon Bundt Cake

This bundt cake is magical - both moist and light, tart and sweet. The can of coconut milk makes this cake dense and smooth while lemon zest brightens it up. I love making bundt cakes because they are easy, inherently gorgeous, and travel well through turnstiles, onto busses and trains. This cake was intended as a surprise for co-workers, but as you can see, it didn't make it far past the kitchen door! I guess I'll have to make another.

I used Isa & Terry's recipe from Veganomicon but omitted 1/3 cup sugar. I made a quick glaze by mixing freshly squeezed lemon juice with confectioner's sugar and topped the cake with lightly toasted shredded coconut. You can toast coconut on a baking sheet in the oven, but I like to fry it up in a tablespoon of earth balance over medium-hot heat.
Delicious! Food is a gift, so share it (and if you somehow missed 2007 and haven't bought Veganomicon yet, now's the time)!

Enjoy,
NRG