the veganette

Truffle Time 2012

2012-02-05T13:29:00.001-05:00

Truffle time is here again! This is my third year of making and selling handmade, vegan truffles on Etsy. Two new varieties are gracing the stage this year, spicy chili with tart cherries and orange spice! Regardless of what your plans are on February 14th, now is a great time to send some light to the ones you love.

Flavors: Peanut Butter, Toasted Coconut, Almond, Spicy Chocolate Cherry, and Orange!

Presented in heavy-duty boxes with silver reinforced corners. Each box can be personalized with your own custom message, typed on waxy paper.

Boxes of Six or Eight are available and can be shipped anywhere in these United States. Shop here- http://www.etsy.com/shop/theveganette.

Enjoy!

NRG

Chocolate Peanut Butter Pillows and A Mitten State

2012-02-02T17:40:00.000-05:00

Last weekend, I took a brief tour through Michigan to honor the nuptials of K&L. It was great to reunite with nine of the women who (at different times) shared a roof with me during my days in the Great Lake State. After a rush of clanking glasses and confetti'd incense ceder, I headed over to Three Rivers where I spent some days building terrariums, wandering through thrift stores, and hearing the brilliant brainstorms of EU and SMO. We cooked a few meals together between SMO's mossy cabin and EU's wallpapered double-decker home including Chocolate PB Pillows from Post Punk Kitchen, a Panang Curry, and build-your-own breakfast burritos with tofu scramble, beans, avocados, cilantro, lime, and grapefruit wedges.

Grateful to have seen these tweed-clad and bookmobiled gals who are challenging and hilarious and true forces in their hood! Of course, we went to the beach to seek out treasure near the lake water and the air off the lake water and the silver-haired heroes who come to sit in cars and watch waves. It was an unseasonably warm few days of texture and light and good company.

Back in Brooklyn,
NRG

Kale Pesto Bowties with Baked Tofu

2012-01-23T11:27:00.000-05:00

Snow days in Brooklyn! Saturday afternoon was a few dreamy piano chords and the significant silence that follows the white blankets, fallen. LP and I stayed in. Two blocks away in the park I'm sure birds were walking on snow over ice over a lake but I only know that because Kay Ryan told me. I was quiet and surveyed the refrigerator to find a handful of materials to make this simple meal. Kale pesto is a deliciously earthy alternative to your average summertime basil pesto and spares you a few pretty pennies. This recipe uses walnuts, but if you are feeling really fancy you can use pine nuts. Makes enough to keep and use all week.

2 cups walnuts (toasted)
3-5 cloves garlic (sliced thinly)
1 bunch kale (any kind, rinsed and chopped)
1/4 cup nutritional yeast
1/2 tsp. salt
ground pepper
squeeze of lemon juice
olive oil

Heat a large frying pan over medium-high heat. Toast the walnuts dry in the pan, stirring often. Once the nuts look toasted, remove from pan and place in a bowl to cool. Rinse the kale, chop and remove thick stems. In a large food processor, process the walnuts and garlic until in very small pieces. Add the kale, nutritional yeast, salt and pepper and process until all pieces are small. Wile the food processor is running, add the lemon juice and olive oil until the mixture retains a smooth consistency. Add pepper, salt, and lemon to taste. To store, pack in a jar and top with a layer of olive oil before sealing.

Enjoy,
NRG

Yours Will Number

2012-01-23T10:31:00.002-05:00

This year has brought in many untraditional birthday songs and a handful of tiny flames to accompany them. In a spirit of vegangelicalism and tradition I make these puffy, tippy, tiered towers and try my best to maneuver them through the city without loosing layers or letters, both of which do happen here and there at the intersections of unruly turnstiles and clumsy feets. Below is a sampling of the celebratory bounty, with words sung by bands IM and SS. I am excited to have been given the honor and challenge of doing my very first wedding cake this summer for my dear friends, SM and KM.

KM is born. We eat Carrot and Coconut Spice cake with Cream Cheese frosting, Toasted Coconut, and Marzipan Carrots.

When you wake up sun will shine.
We will not go under any cloud.
Let balloons go up in town,
ring out every bell.
Happy birthday, beautiful,
all the birds of this day
sing a song, sing a song.

AS is born. We eat Lemon cake with Curd, Buttercream, and Braised Lemon Slices.

Dream of trains carrying you
through the state parks with the cherry flowers.
When you wake up it will be
the beginning of the world.
Happy birthday, beautiful,
in the fields of this day
hear a song, hear a song.

BKLG is born. We eat Red Velvet with Missoni Buttercream and Fondant Flags.

Oh, undeserved sweetness and light,
stay by my side.
We will go out in the morning now,
a crown of maple leaves, a crown of flowers
circling your sweet head.
Happy birthday, beautiful,
in the streets of this day
play a song, play a song.

GK is born. We eat Apple Spice Cake with Cardammom Buttercream and Carmel Peneuche and Blanched Peanuts.

Yours will number, yours will be

A paragon a Paraclete.

Keep your bed warm, keep your humor,

Keep your proverbs short and sweet.

PG is born. We eat red velvet with Buttercream and Fondant Slabby Words.

With Celebration,

NRG

Blackberry and Persimmon Applesauce

2012-01-17T16:52:00.000-05:00

After the first frost, there are very few fruits you will find lining the "organic/local" section of your grocery store. The persimmon is among them, a true berry with a tight, waxy skin, and a dense, bright interior. There have been some dark days here, but these veracious and gorgeous hand-fruits have managed to ripen and become sweet. Persimmons come in many varieties and can be eaten raw or baked into all sorts of delights. This applesauce was a quick fix for some dry pancakes using on-hand ingredients and could be modified to include almost any fruit waiting in your freezer or hanging basket. A tart alternative to a syrup-laden stack of flapjacks.

1-2 cups frozen blackberries
1/2 cup water
2 ripe persimmons (peeled and finely chopped)
2 cups applesauce (store-bought or homemade)
1 tsp cinnamon
zest of 1 lemon

In a saucepan, heat the frozen blackberries and water over medium heat until hot, stirring frequently. Add the persimmons and simmer for a few minutes. Add the homemade or store-bought applesauce and cinnamon, and simmer for a few more minutes, stirring frequently. Leave the sauce on low heat while you finish frying up the rest of the pancake batter. Remove from heat and stir in the lemon zest. Serve warm.

Brighter days to you,
NRG

Pumpkin French Toast with Crystallized Ginger and Pecan-Coconut Syrup

2012-01-10T15:16:00.000-05:00

Last Sunday, in celebration of the occasion of the birth of KM and a visit by RW, we honored the full-brained, world-class roommates, expert veggie-slicers, courageous kitchen-experimenters with these decadent slices of Pumpkin French Toast. Thick slabs of Amy's Sourdough were soaked in a spicy pumpkin batter, fried in earth balance, and topped with spoonfuls of plain yogurt, pecan-coconut maple syrup, and chewy ginger. Sure, these slices may be better defined as cake masquerading as a breakfast item, but we had a birthday to celebrate! I have the amazing Vegan Brunch to thank for this recipe, but I've made a few changes for a runnier, pumpkinnier batter (see below).

1 can pureed pumpkin
2- 2 1/2 cups almond milk
1 Tbs. maple syrup
2 Tbs. cornstarch (dissolved in 2 Tbs. cold water)
1 tsp. vanilla
1/2 tsp. ginger
2 tsp. cinnamon
pinch cardamom
pinch allspice
1 large stale-ish sourdough loaf, sliced into thick slabs

Whisk together all of the ingredients and pour over slices of bread. Let the bread soak for a few minutes, rotating to make sure all sides are coated. You can use a casserole or two to do this in. Next, heat a large skillet on medium-high heat for two minutes, dry. Add a bit of earth balance, swirl around, drop a few slices in the pan. Fry on each side until just browned and crispy. Keep the slices in a warmed oven while preparing the whole batch! Serve warm with yogurt, nuts, fruits, and syrup!

Enjoy,
NRG

Tofu Class!

2012-01-06T12:33:00.001-05:00

I just registered myself for a class on how to make your own perfect tofu from scratch. This is my first formal cooking class ever and my heart is exploding with enthusiasm! The class is taught by the amazing Peter Berley, natural foods advocate and former executive chef of Angelica Kitchen! After we learn how to whip soybeans into shape, we'll make these recipes: Fresh Tofu in Dashi with Tempura Vegetables • Tostadas with Spicy Hashed Bean Curd and Pepitas • Spinach Mushroom Quiche • Tofu Steaks with Black Beans and Mango Salsa • Crispy Pressed Tofu with Garlic and Mint • Baked Tofu in Lemon, White Wine Sauce • Lemon Tofu Cheesecake "Angelica Kitchen Style".

Are you drooling at the computer yet? I'll be sure to share some tips with all of you, but in the meantime, grab a block of white potential and try your hand at Isa's Tofu Benny (above), Fire Escape Baked Tofu Sandwich, PPK's Pumpkin Cheesecake, or a Baked Tofu Melt.

Aspiring tofu-master,
NRG

Scrambled Tempeh and Sticking Around

2012-01-04T16:29:00.000-05:00

We've been lucky to have some very special visitors from NM, MA, and WA wander through our halls over the past few weeks. Together, we traded in the ball drop and roc center tree to enjoy chilly bike adventures, neighborhood explorations, and casual conversations. KAM (aromatherapymasterflex) and I were glad to host a relaxed, sweat-pant awarding meal of soups, breads, and fresh fruits for our friends who rolled into the apartment on New Years Day, exhausted from a long night of heel-wearing, cab-chasing, cocktail-mixing, friend-making, eye-linered escapades. I know it is seriously risky to host a dinner the day after New Years Eve, but my fears subsided as the herds filtered in. On the menu: Black-eyed pea soup with tomatoes, Holland Style Split Pea Soup , Baguettes, Apple Spice Cupcakes, Sourdough Loaves, Brussels Sprouts with Red Onion and Apples, Pomegranates, and Oranges.

Another reason to love apartment-guests? Breakfast. I rarely cook breakfast just for myself and it was so great to share this extra spicy and hearty tempeh scramble over some good gossip, coffees, and sprawling papers.

The quality and longevity of relationships has been on my mind, mostly, sustained, devoted, platonic, life-long friendships.Of course, I'm cheating a bit by trying to keep people around by feeding them and tapping into a part of their psyche that associates with survival and sustenance, but it's been meaningful to be a part of this strange family of friends. It's like the article in last week's New Yorker, where Carrie Brownstein (Portlandia, Wild Flag) says of her good friend, Fred Armisen, “We drove home late and I dropped him off at his hotel. Sometimes I get confused and think, Are we supposed to kiss goodnight? But, the truth is, I don’t want us to kiss, I want us to teach each other how good it can be to stick around.”

NRG

Fennel Coleslaw with Satsuma Tangerines

2012-01-03T11:24:00.000-05:00

Happy New Year! Even on bright, blistered days as this one, I get a hankering for something fresh and crispy. Resolved to be kinder and more adventurous with bulbs, roots and tubers this year, I avoided the rosemary branches and prepared this quick salad with a light vinaigrette dressing. Give your winter vegetables a break from their usual coat of olive oil and blazing oven heat to try them raw!

3-4 fennel bulbs (sliced very thinly)
6-8 sour tangerines (peeled and segmented)
1 pomegranate (seeds separated)
consider adding - toasted walnuts, red onion, scallions
1/4 cup red or white wine vinegar
1/3 cup orange juice (optional)
1 tsp sugar or agave
1/4-1/2 cup canola oil
salt

Use a sharp knife to thinly slice the fennel bulbs. Place in a bowl with tangerine slices and prepare the dressing by whisking together the vinegar, orange juice, salt, and sugar until dissolved. Slowly whisk in the oil. Toss fennel and oranges in dressing and let sit for an hour or so. Top with pomegranate, walnuts, or scallions and serve!

NRG

Merry & Bright - Comfort & Joy

2011-12-14T12:07:00.000-05:00

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

2011-12-12T13:01:00.000-05:00

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

2011-12-06T13:09:00.000-05:00

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

2011-12-05T10:56:00.000-05:00

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

2011-12-05T10:30:00.001-05:00

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

2011-11-22T10:00:00.000-05:00

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

2011-11-16T15:10:00.000-05:00

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

2011-11-03T11:46:00.000-04:00

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

2011-10-27T15:11:00.001-04:00

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

2011-10-27T10:35:00.000-04:00

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

2011-10-21T10:24:00.001-04:00

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

2011-10-20T12:33:00.000-04:00

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

2011-10-05T08:30:00.001-04:00

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

2011-10-04T12:08:00.000-04:00

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

2011-09-23T12:53:00.000-04:00

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

2011-09-21T12:05:00.001-04:00

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

2011-09-16T17:34:00.000-04:00

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

2011-09-13T10:42:00.002-04:00

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

2011-08-23T11:36:00.000-04:00

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

2011-08-22T11:57:00.000-04:00

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

2011-08-13T21:51:00.000-04:00

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

2011-08-13T21:23:00.000-04:00

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

2011-08-04T15:07:00.000-04:00

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

2011-07-30T18:08:00.000-04:00

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

2011-07-30T17:32:00.000-04:00

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

2011-07-22T13:01:00.001-04:00

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

2011-07-14T12:06:00.000-04:00

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.

2011-07-10T13:59:00.000-04:00

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

2011-07-08T23:13:00.000-04:00

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

2011-06-26T11:55:00.000-04:00

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

2011-06-20T23:28:00.001-04:00

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

Bosque Farms

2011-06-11T22:00:00.001-04:00

I recently had the pleasure of spending a week on a farm in New Mexico with friends. Bosque Farms is an oasis in the middle of the desert, fed by a system of tree lined canals connected to the Rio Grande. The plot features a few varieties of garlic, a whole array of veggies and roots, and a gang of roaming hens. It was so lovely to plan meals around what came out of the field! I can't wait till my CSA starts up here in NY.

L shared her family's lemonade recipe with me and it was so refreshing. I won't tell you all of the secrets, but the steeped mint added a type of earthiness that was very pleasant. We drank it down over big glasses of ice with a delicious dinner of homemade sundried-tomato arepas and a mixed green salad!

Last summer I made this green and garlicy soup with my Michigan friends. I couldn't quite remember the recipe, but what came out tasted delicious! If you have a bunch of greens around and are feeling like you could use a health boost, try it!

2 Tbs. olive oil
3 big bunches greens (I used Kale, Swiss Chard, and Spinach, but you can use whatever you have around)
5 cloves garlic (minced)
2 medium - sized potatoes (diced)
zest of 1 lemon
juice of 2 lemons
1 tsp. salt
pepper to taste
2-4 cups water or veggie broth

In a large soup pot, heat the oil with the clean, torn-up greens and the minced garlic for a few minutes. Add the water, potatoes, and salt. Turn the heat down and cover. Let simmer for 15 minutes or until your potatoes are soft, stirring occasionally. Transfer to a large food processor or blender and puree until smooth, adding water as necessary. Return to pot and add lemon zest, juice, and freshly ground pepper. Salt to taste. Garnish with a splash of high-quality olive oil and a garlic scape (grilled or raw!).

It's grilling time, folks. There really is nothing better during the summer than a juicy marinated, grilled portobello burger. It is so easy to enjoy mushrooms and omnivores love these sandwiches. As a marinate, I almost always use the same ingredients for all grilled veggies. Soy sauce, a few cloves finely minced garlic, some finely minced onion, olive oil, lemon juice, balsamic vinegar, and freshly ground pepper. Toss the mushrooms in a big ziplock bag with the marinate and let them sit for a few hours, turning occasionally and doing some light massage.
We served these burgers up with grilled garlic scapes, arugula, avocado, and a smear of brown mustard. Don't forget the pickles!

I hope you are all enjoying all of the delicious, early summer greens and curly magical scapes.
Enjoy!
NRG

Bagel Story: Brussels Sprouts, Fresh Dill and Sausage

2011-05-22T13:47:00.000-04:00

When I first moved to Brooklyn I was eating a bagels all the time. Of course, it didn't help that I was living close to the best bagel store in the borough complete with a million varieties of flavored tofu cream cheese made in-house and cheap day-old dozens. In an attempt to save my body from utter collapse, I committed to cutting back on my bagel intake and am proud to say that I have done quite well. Every now and then though, on rainy days filled with the Sunday blues, I do relish in the jaw-weakening joy-filled land of Brooklyn bagels. Here is today's story.

Parts:
1 sesame bagel (toasted and smeared with earth balance)
fresh dill

Saute the below in a medium sized frying pan over medium heat. Make yourself some good coffee while you're at it.
1/2 yellow onion (diced)
2 cloves garlic (minced)
1 Tbs. olive oil
1 cup brussels sprouts (quartered and trimmed)
1 field roast (or otherwise) vegan sausage (sliced)
splash of soy sauce or Braggs (if you are still using that stuff!)
freshly ground pepper

Assemble and open wide!
NRG

Blackberry Apple Cobbler Bars

2011-05-22T13:28:00.001-04:00

I have made my seventh and final move of this year. Woosh! There is an expansiveness to my new space that is very welcome and soon the kitchen will be in complete working order. Unfortunately, my computer is counted among the very many losses of the last few months, so you will have to bear with me as posts are guaranteed to be sporadic.

These Blackberry Apple Bars came into being at a friend's house last weekend. I was going to make a pie, but due to a lack of supplies threw together these super- easy and hassle-free bars. I imagine they would be delicious with any fruit filling (peaches would be great!).

To make, spread the oil pie crust dough in the bottom of a large rectangular baking pan. Poke with a fork and bake at 400 for 10 minutes. Prepare your fruit as necessary and sprinkle with a half-cup sugar and a tsp of cinnamon and flour. You may also choose to omit the sugar depending on the sweetness of your fruit. Top with a crumble and bake for 40ish minutes, until browned on top. You can find recipes for both the oil pie crust and crumble by searching the blog at the bottom of the page.

Enjoy!
NRG

Springtime Breakfast Special

2011-04-30T08:02:00.000-04:00

Another indecisive Saturday morning lead to this delicious feast! Tofu Scramble with Kale, Onions, and Tomatoes, Roasted Rosemary Potatoes, Folded Lemon Zest Crepes, and Glazed Grapefruit. I like to saute the grapefruit in a quick balsamic reduction with lots of brown sugar. It is also perfect with fresh mint, but I never seem to have that on hand. Taking the time to make breakfast is so important on the weekends and is a great way to enjoy a couple quiet cups of tea with your friends!

Happy Weekending,
NRG

Beet Risotto with Seared Baby Bok Choy

2011-04-16T17:54:00.000-04:00

The slowest of Saturdays started with a leasurely, grey walk to Ft. Greene park to pick up fresh veggies and cappuccinos with GK. I love going to the farmers market in the spring because so many of the vegetables are covered in dirt (and rightfully so considering their origin). Turnips, daikon, radishes, potatoes, garlic, onions, and a great array of greens. We decided on 6 oddly shaped red beets, some yellow onions, a bunch of beet greens, and two handfuls of lovely baby bok choy.

On weekends, I like to cook like a TV show host, meticulously chopping, portioning, and prepping ingredients in various glass bowls- delighting in the ease and class involved in the practice of making. If you have never made risotto, this recipe is a great way to start because it is very forgiving and delicious- just make sure to give yourself enough time (1hr) and consider preparing ingredients before anything goes on the heat.

This recipe for Beet Risotto was passed along to me from a dear friend, AW, and it has been a favorite ever since. It is the perfect spring dish and has such a lovely colour and richness. It stands on its own quite well but is delightful when paired with roasted asparagus, salad greens, or carrot soup.

Risotto
8 cups vegetable stock, heated
2 Tbs olive oil
2 Tbs margarine
2 medium yellow onions (diced finely)
4 cloves garlic (diced finely)
2 1/2 cups arborio rice
1 cup dry white wine
5 Tbs. fresh parsley (chopped)
1 Tbs. dried basil
5-6 small/medium-sized beets (peeled and grated)
3 cups chopped greens (any kind- kale or beet work well)
zest of 1 lemon
juice of 1 lemon

Heat up the stock and keep it over low heat on a back burner. Heat up the margarine and oil in a large soup pot over low heat. Add the onion and saute for 5 minutes. Add the garlic, and stir for 2 more minutes. Add the rice and toast for a minute or so, stirring constantly. Add the wine and stir till absorbed. Add the parsley, basil, beets, and greens alongside a few cups of stock. Simmer till absorbed. Add the rest of the stock slowly over the next 20-30 minutes, stirring often and making sure not to burn. Add more stock or water if necessary. Add salt to taste. Once the rice is soft and delicious, remove the pot from heat and add the fresh ground pepper and lemon zest and juice. Garnish with fresh parsley and serve!

Bok Choy
6-8 baby bok choy (split, lengthwise)
1/2 yellow onion (very thinly sliced)
1 tsp fresh grated ginger
2 cloves fresh garlic (diced finely)
2 Tbs olive oil

Heat a wok or large skillet over high heat until very hot. Add the oil and then the onion, ginger, and garlic. Saute quickly for 30 seconds, stirring constantly. Add the bok choy, and heat until slightly browned and the leaves are just barely wilted. Top with sesame seeds.

Now it is raining and we have been reading poetry aloud for hours accompanied by coffee cups and the sounds of Bedford ave. Here's to hoping you are having an equally slow and delicious Saturday,
NRG

Black and White Cookies

2011-04-04T23:50:00.000-04:00

When it comes to living in Brooklyn, one thing I really feel like I've missed out on is black and white cookies. These cookies are classic NYC favourites, cake-like and oversized, covered in a tough glaze (sometimes fondant, sometimes buttercream). I'm done sulking in front of bakery windows and have begun to experiment. The recipe still has a long way to go before I can share it with all of you, but it's on its way!

More to come!
NRG

Sausage with Sauerkraut, Onions, and Rye

2011-03-18T22:59:00.000-04:00

I had been craving sauerkraut and recently came across some Tofurkey sausages on sale so voila - this combination happened! Field Roast also makes some delicious sausages, and if you are feeling really adventurous- you should try your hand at making your own! This meal requires very little attention and is very hearty and delicious. It's perfect for a busy day and makes for great leftovers.

1 large yellow onion (sliced thinly)
2 Tbs. olive oil
1 jar sauerkraut (organic, and drained)
2-4 vegan sausages (sliced thickly)
plenty of whole peppercorns

rye bread (homemade or otherwise)
brown mustard

Heat up the oil in a cast iron frying pan (if you have one). Add the onion and saute until soft. Next add the sausages and peppercorns. Once your sausages begin to darken, add the sauerkraut. Saute for 5-10 minutes, tasting and adjusting as necessary. You may need to add more peppercorns or a pinch of brown sugar. Serve with toasted rye bread and a thick spread of your favorite mustard!

Enjoy,
NRG

Potato Pizza

2011-03-12T16:49:00.000-05:00

If there's anything that can get rid of the jobless blues, it's pizza. I had some dough for a hearth loaf rising when I decided on pizza for lunch, so I saved a couple hours of prep time and used it for the pizza crust. The results were surprising and delicious! Though I usually prefer a thin crust pizza, this wheaty crust was a perfect comfort food and made two giant pizza pies. My dear friends EJ & AW are insistent on the deliciousness of fried taters on pizza so I had to try it. This pizza was topped with a spicy red sauce, garlic, sauteed onions and jalapenos, artichokes, capers, olives, fresh tomato rounds, and fried baby yukon potatoes.

Enjoy,
NRG

Miser and Baked Apples - Lunch for Suki

2011-03-06T21:51:00.000-05:00

I recently posted an idea for a lunch that is perfect for both kids and adults on my dear friend's blog, kotoamade. EJ's blog is gorgeous and tells the stories and joys of the creative life she shares with her husband, one year old daughter, and two cats. I have enjoyed many east African meals with her family, so I decided to dedicate this lunch to them. Ethiopian food is delicious and so easy to make. You can make it as mild or spicy as you like, just adjust the burbere as you see fit.

miser recipe
1 large red onion (minced)
4 Tbs. olive oil
1/8 - 1/4 cup burbere (ethiopian spice mix)
3 cups red lentils
3-4 tsp. salt

Saute the onions without oil in a large soup pot for ten minutes. Add the oil and saute for another 5 minutes. Be patient and make sure the onion does not burn. Stir in the spice, lentils, and salt. Cover the whole mixture with water and let simmer, covered, for 20 minutes- adding water as necessary. Serve with ingera.

To bake apples, core and place in the oven at 450 degrees for 20-30 minutes or until softened. Fill with soy yogurt and cinnamon. To sweeten, add maple syrup or agave nectar.

Missing Michigan,
NRG

Happy Day Creperie

2011-03-05T20:11:00.000-05:00

It was sunny and warm today in Brooklyn and I was glad to begin a day of walking and softball and dog-watching with a plate of crepes. The first days of spring are always so encouraging. This weekend is the end of Maslenitsa, a traditional Russian holiday celebrated by the eating of pancakes. It is a celebration of the coming of spring because pancakes (and crepes) are round like the sun. Supposedly you are rewarded a happy day for every pancake you eat and after this morning's feast, I'm looking forward to a very happy year. I had always been intimidated by crepes (as they usually contain about an egg each) but I was surprised to see how well these turned out with very little effort. Many thanks to veganyumyum for all of the advice on crepe making.

sweet crepes
1/2 cup plain soymilk or almondmilk
3/4 cup water
1/4 cup melted margarine
1 cup flour
1/4 tsp. salt
2 Tbs. brown sugar
2 tsp. vanilla

Whisk all ingredients together until very smooth. Let sit in the refrigerator for 20 minutes or so while you prepare your fillings. I filled my sweet crepes with baked cinnamon apples, cherry preserves, and lemon zest. You can fill the crepes with savory or sweet fillings- hazelnut spread, nut butters, and bananas make great additions.

Here's to a coming spring!
NRG

Truffle Time

2011-02-09T22:45:00.001-05:00

I'm posting these truffles just in time for Valentine's Day. Whether you're a believer or you think the whole thing is a Hallmark sham, chocolate is always a great way to celebrate life, the ones you love, and the promise of a coming spring. You can purchase these little darlings on Etsy at TheVeganette.

A large assorted box with eighteen truffles. Toasted coconut, cocoa, almond, and peanut butter. Delicious!

Each box comes wrapped in bakers twine with personalized tags.

Enjoy,
NRG

Spaghetti Squash with Tempeh Marinara and Kale

2011-01-25T22:17:00.000-05:00

Spaghetti squash is the cat's meow. If you haven't tried it before, prepare yourself for amazement! For less than $5 you can feed a wealth of friends with this gorgeous spaghetti-posing vegetable. Simply roast the squash, scoop out the insides with a fork, and voila! I served it up with a pile of red sauce and a handful of kale chips.

To prepare the squash, slice it in half length-wise and scoop out the seeds. Coat in olive oil and sprinkle with salt and pepper. Place the halves face-down on a foil-covered baking sheet and bake at 400 for 30 minutes or until tender. Let the squash cool while preparing your sauce. Once the sauce is ready, scrape out the squash with a fork. It will naturally release in long spaghetti-like strips.

Sauce
1 small yellow onion (diced)
4 cloves garlic (minced)
3 Tbs. olive oil
1/2 or whole package tempeh (cubed)
1/2 tsp. oregeno
1/2 tsp. fennel seed
1/2 tsp. basil
1 can tomato sauce or prepared pasta sauce
1 can crushed tomatoes (optional)
1/4 tsp. sugar
salt to taste
fresh ground pepper to taste
squeeze of lemon juice

In a medium skillet, fry the onion and garlic in olive oil for a few minutes. Add the spices and tempeh and saute for 7 minutes or until the tempeh has browned. Next add the sauce, salt and pepper and let simmer for 10 minutes. Taste and adjust as necessary and finish with a squeeze of juice

Perfect for kiddos and for those of us trying to cut back on our gluten intake!
Enjoy,

NRG

Roasted Root Wrap

2011-01-22T17:07:00.000-05:00

With the temperature dipping below twenty degrees today, I decided to finally start eating like it's really winter. Root vegetables are delicious, high in vitamins, and are available year-round. Roasting them brings out all their specific flavors and warms up your chilly kitchen. This sandwich features a thick layer of garlic hummus, field greens, roasted veggies (carrots, beets, parsnips, turnips, onions, and garlic) and some slices of fresh avocado all on a toasted whole wheat pita. The meal was rounded out with a side of quinoa and fresh rosemary.

1 medium yellow onion (chopped)
6 cloves garlic (quartered)
2-3 carrots (chopped)
2-3 parsnips (peeled & chopped)
1 turnip (peeled & chopped)
3-4 beets (peeled & chopped)
3 Tbs. olive oil
3 Tbs. fresh rosemary (chopped)
1 tsp. salt
1/2 tsp. cumin
1 tsp. brown sugar
1 tsp. crushed red pepper
lots of freshly ground black pepper

Preheat your oven to 450 and go to town chopping everything up. If you don't have access to organic root vegetables, make sure to peel everything. Throw everything on a large baking sheet. Mix together the oil, salt, cumin, brown sugar, and peppers. Pour the mixture over the veggies and stir everything well. Place the sheet in the oven and roast for 20-30 minutes, stirring every 10 minutes or so until the vegetables are tender. Serve over rice or couscous or on a sandwich or wrap.

Delicious!
NRG

Four Peaks Hearth Bread

2011-01-17T14:47:00.000-05:00

Here is my recipe for hearth bread. I posted it in October, but am always making alterations to it. The kosher grocery by my apt. sells these gorgeous heavy-duty paper bags filled with extra-high gluten flour in 5, 7, and 10 pound quantities. I was so impressed by the lightness of this loaf and its nice, crunchy crumb. Perfect for sandwiches and potlucks!

3 1/2 cups high-gluten flour
1 cup whole wheat flour
1 1/2 tsp. salt
1 3/4 tsp. yeast
1-2 cups warm water
1 tsp. agave nectar

Stir together the flours, salt, and yeast. Stir together 1 cup of the warm water and the agave and add them to dry ingredients. Stir and knead the dough until it is springy and add more water or flour as you see fit. You want the dough to come together in a ball and still be a little sticky. Knead for ten minutes. Place the ball of dough in an oiled bowl, cover it with a plastic bag and place it in a warm place for an hour and a half. Punch the dough to deflate and shape it into a tight ball. Wrap the dough in a floured towel and let rest for another 20 minutes. At this point, pre-heat the oven to 475 and place a low dish filled with water on the bottom rack of your oven. After 30 minutes, make an X-shaped slash on the top of the bread and place in the oven. Reduce heat to 350 and bake for 30 minutes or until the bread is golden brown and sounds hollow when knocked. I usually spritz the oven with cool water every 10 minutes or so to ensure a nice crumb.

Enjoy,
NRG

Thursday Lunch Special

2011-01-13T19:51:00.001-05:00

Sometimes you just want a proper lunch. After a brisk walk down Bedford and a peek into our slim pocketbooks, K and I decided to whip up a lunch special of our own! The meal featured a cup of Creamy Carrot-Ginger Soup served with K's famous Spinach-Mushroom Quiche in a whole wheat crust. I made some seedy baguettes and we served it up with two small glasses of Cabernet Sauvignon. At this pace, we might as well just start a restaurant out of our teensy apartment! Keep your eyes (and tastebuds) peeled for it!

Creamy Carrot Ginger Soup

2 Tbs. olive oil or earth balance
2 shallots (chopped)
1 large yellow onion (chopped)
4 cloves garlic (minced)
1 inch piece of fresh ginger (minced) 1 tsp. dried sage
1 bay leaf
1/2 tsp cumin
1 tsp. crushed red pepper (optional)
4-6 cups organic carrots (chopped)
2-3 small-medium potatoes (chopped)
4-6 cups vegetable bouillon (I use Better Than Bouillon brand)
heap of freshly ground black pepper

In a large soup pot, heat up your margarine or oil. Add the shallots and onions and saute for 5-10 minutes. Add the garlic, cumin, ginger, sage, and crushed red pepper. Fry spices for a few minutes being careful not to burn. Next add everything else. Make sure that you have enough bouillon to cover all the veggies. Turn the heat to medium and cover the pot. Let everything stew until the veggies are softened. Remove the bay leaf and puree in a blender or food processor. Return to the soup pot and taste. Consider adding a splash of orange juice, lemon juice, black pepper, or parsley.

Trying to stay warm!
NRG

Snow Day Sundae

2011-01-11T23:06:00.000-05:00

If you think it's snowy where you are, you should see the streets of Brooklyn! I decided to celebrate the downfall with this delicious sundae. Lucky for me, the Real Kosher grocery is right across the street and carries many vegan delicacies!

Happily snowed in (for the night),
NRG

Pumpkin Challah

2011-01-09T22:54:00.000-05:00

If you were someone who thought that egg-free challah was impossible, now's the time to breathe a big sigh of relief. VegNews let me in on the secret of getting a rich, eggy texture by using yams or sweet potatoes. I used pumpkin and was completely satisfied with the result. You can top the loaf with poppy or sesame seeds and coarse, kosher sea salt. This recipe yields two loaves or one very giant party-sized loaf.

1 cup pureed pumpkin (canned or homemade)
1 1/2 cups hot water
2 Tbs. agave nectar
2 Tbs. active dry yeast
1 tsp. salt
1 Tbs. canola oil
3 cups all purpose flour
3 cups high gluten flour

In a large bowl, mix together the pumpkin, hot water, and agave nectar. Wait until mixture is warm but not too hot. Add the yeast. Use a whisk to mix the yeast thoroughly into the wet ingredients. Wait 5-10 minutes for the yeast to activate. Add the oil, salt and flour, one cup at a time alternating between AP and HG. Continue to add flour until the dough resembles a soft ball. Knead the dough on a floured surface for 10 minutes until elastic. Let the dough rise in an oiled bowl for 2 hours or until doubled.

Once the dough has risen, remove and shape into 3-6 ropes. Braid the dough and let it sit for another 20 minutes while your oven preheats to 350 degrees. Place the risen braid on a baking sheet lined with parchment paper. Mix together 2 Tbs. agave nectar with 1/4 cup hot water and brush on loaf. Sprinkle with seeds and salt. Let bake for 30-45 minutes or until slightly browned. Once out of the oven, smother with earth balance and enjoy!

Bread-lovers, rejoice!
NRG

Pizza Party

2011-01-07T15:18:00.000-05:00

There is really nothing better than a good old-fashioned pizza party. After the dough had risen, a few friends came over and we busted out the 2 liter of soda and got to dressing up four gorgeous veggie pizzas. For toppings we used green peppers, roasted garlic, sauteed mushrooms, carmelized onions, fresh tomatoes, green olives, and artichokes. Thinly sliced soy cheese melted beautifully atop both the baked and the fried pizzas. My friend, and resident pizza-expert, JA, taught me how to stretch dough out for perfect pizzas. I used to just spread the dough out in a kind of messy flurry but now I am trying to learn the patient art of working the dough with my fists and pointer fingers. I've included a recipe for dough which you can try out. It's easy and you can even do it in a food processor if you have one of those gleaming giant ones.

dough ingredients
2 tsp active dry yeast
1 tsp agave nectar
2 cups warm water
5 cups all purpose flour
2 tsp salt

In a large bowl, mix together the yeast, warm water, and agave nectar. Let sit in a warm place near your radiator for 5 minutes. Once yeast is frothy, add the salt and flour one cup at a time. Let the dough rise for two hours. Don't rush it. You can make 3-5 pizzas out of this dough depending on what size you are going for. Divide the dough and roll into 3-5 balls. Let rest for another 20 minutes. Prepare your toppings. Make sure to cook all of your toppings beforehand if you are going to cook the pizzas over the stove. Press the dough out from the center of the circle and pick up the dough, stretching it with your fists and pointer fingers. It doesn't have to look perfect, just focus on a thin crust with a thicker exterior ring.

Bake in an oven preheated to 450 or 500. Bake till crust is crispy and toppings are lightly browned.

Enjoy!
NRG

Soy-Free Chocolate Bundt Cake

2011-01-02T16:04:00.001-05:00

Happy holidays, folks. I hope you all had a very merry time with those closest to you, taking walks, watching football and (most importantly) eating delicious food. Knowing my Christmas day was to be spent traveling from one city to another, I baked this classic bundt cake that is holds itself together through TSA checkpoints and high altitude and dry, western air. My dear friend, EJ, introduced me to this delicious recipe by Isa, and here it is modified a tad and presented to you. Add dried cherries, fresh blueberries or chocolate chips and enjoy any time of the year!

1 1/2 cups strong, black coffee
2/3 cup dutch pressed cocoa powder (splurge, it's worth it!)
1 1/2 cups sugar
1/2 cup veg. oil
1/3 cup applesauce
1/4 cup cornstarch
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt

Go to your neighborhood's coffee shop and buy a large cup of your favorite roast. Slurp a bit while walking home and pour the rest in a small saucepan over medium heat. Preheat your oven to 325. Once coffee is hot, add the cocoa and stir with a whisk until combined. Remove from heat. In a small bowl mix together the sugar, oil, applesauce, and cornstarch until the cornstarch is no longer lumpy. Add the extracts. Next, mix the dry ingredients together in a large bowl with a whisk. Mix the wet ingredients together and add all at once to the dry ingredients. Be careful not to over-mix! Bake in a greased-up bundt pan for 50 or so minutes or until a knife comes out just a bit sticky.

After 15 minutes of cooling, flip the cake onto a plate and dust with powdered sugar or icing. I usually make a sloppy ganache frosting and then cover the whole thing in slivered almonds. To make a ganache, heat 1/2 a bag of chocolate chips on the stove with a splash of soymilk and whisk until smooth.

Here's to the new year!
NRG

Breakfast Burritos

2010-12-22T17:40:00.000-05:00

I discovered the sheer bliss of breakfast burritos while visiting friends in NM. There, green and red chile smother eggs and cheese and meat for three bucks a piece. Inspired, I started making my own early-morning burritos filled with tofu scramble, beans, salsa, avocado, and cilantro. Sour cream (dairy free), kale, and fried potatoes also make great additions.

For burritos, I like to add some spice to my tofu scramble. From the recipe listed on the blog, I exclude the thyme and add more cumin (1 tsp.), 1/3 cup fresh chopped cilantro, and 1 jalapeno. Dice the hot pepper and fry it with the onion and garlic early in the scramble process.

I was lucky this morning and had some left-over cooked beans from last night. If you are less fortunate and are starting from scratch, cook 1-2 cups of black beans with 1 tsp. cumin, 1 small onion, 2 cloves of garlic and 1 bay leaf. Remember to be patient.

Assemble the scramble, beans, avocado, cilantro, and salsa on warm tortillas and dig in!

Enjoy!
NRG

Perfect Pillsbury Cinnamon Buns

2010-12-14T22:58:00.000-05:00

K and I recently hosted a festive winter-y brunch filled with delicious quiches, glowing fruits, spicy sausages, and these yeasty cinnamon buns. You know your brunch has gone well when your guests stick around deep into the afternoon, playing Nilsson records and chasing the sun from one end of the apartment to the other. I hadn't made sticky buns in quite a while, but thanks to Lauren at veganyumyum, I pushed my fears aside and spent my Saturday night happily flinging flour around the kitchen. I combined a few recipes with what I learned at marie's to make these buns, which were quite a success if I can say so myself! One of my friends even said they tasted just like Pillsbury!

4 tsp. active dry yeast
2 tsp. sugar
1 cup warm water

Dough
1 cup soymilk
2/3 cup sugar
1/2 cup earth balance
2 tsp. salt
6 cups all purpose flour

Filling
1/2 cup earth balance (melted)
1 1/4 cups sugar
5 Tbs. cinnamon

Mix together the yeast, sugar and warm water and set aside until frothy. Next, heat the soymilk, sugar, and earth balance in a medium-sized saucepan until margarine is melted. Once the ingredients are combined, add the warm ingredients to the yeast mixture. Make sure that the ingredients in the saucepan are lukewarm. Stir together the flour and salt. Add the wet ingredients to the dry and knead for about ten minutes.

Place in an oiled bowl covered in a plastic bag and let sit in a warm spot in your apartment for two hours.

Once the dough has risen, punch down and flatten out into a large rectangular shape. Brush with melted margarine and sprinkle with the cinnamon and sugar mixture. Roll the dough up length-wise into a large log. Next, cut the log into 10-12 pieces. Pour the remaining margarine into a casserole dish and sprinkle the margarine with sugar. Place the buns in the dish and let rise for another hour, covered. If you are going to bake them the next day, cover and place in the oven overnight.

Bake at 350 for 25-30 minutes. Once cool, frost with a mixture of vanilla soymilk and confectioners sugar.

Here's to lazy brunches and holiday buns!
Enjoy,
NRG

Walnut and Brussels Mixed Greens

2010-12-04T23:48:00.000-05:00

Sometimes, even in December, you just need a good salad. This one's easy and delicious, if I may say so myself. The roasted brussels sprouts are perfectly meaty alongside crunchy, toasted almonds, roasted garlic, and thin slices of red onion. The salad greens are lightly coated in a handmade shallot vinaigrette.

Components and Assembly

Roasted Brussels Sprouts
Use as many sprouts as you think necessary to feed your table. I used about 10 for K and I. Quarter and trim the little cabbages and peel, trim, and half 4-5 cloves of garlic. Place the garlic and sprouts on a baking sheet and coat in 3 Tbs. olive oil, 1 tsp salt, and a heap of black pepper. Bake at 400 for 10-15 minutes, stirring once, until the spouts are tender and outsides seem crisp.

Toasted Walnuts
Simply place a thin layer of walnuts on a baking sheet and toss them right in there with the sprouts, shaking them every now and then to make sure they aren't burning. The nuts will be toasted before the brussels are done, so keep your eyes on them.

Mixed Greens
It is always worthwhile to look through your greens for a moment to pick out all of the bad bits. Do that- and wash and dry the little leaves

Shallot Vinaigrette
To taste- mix 1 minced shallot, 2 cloves garlic (minced), 2 Tbs fresh cilantro, about 2 Tbs. sherry vinegar, about 4 Tbs. olive oil, about 2 tsp. soy sauce, a pinch of fresh ground pepper, a pinch of brown sugar, and the juice of 1/2 a lime.

Top with thinly sliced pieces of red onion and green apple.

Fresh!
NRG

French Loaves

2010-12-03T20:28:00.000-05:00

There is nothing I love more than toasty loaves of french bread right out of the oven. If you steam the oven correctly, you can be guaranteed a lovely crumb and a light, sponge of a center. Someday I will have baguette pans and these loaves will become less chubby, but for now they are perfect for holding spreads, earth balance, apple butter, and chunky preserves. Not to mention their aptitude for becoming gorgeous stacks of french toast the morning after!

I am under the belief that bread recipes have personalities and that they find you, like a good pair of used boots or an animal companion. I started with Mark Bittman's easy-peasy no-knead recipe from How to Cook Everything and then tweaked it a tad to involve more yeast, sugar, wheat flour, and handling.

Good Luck!
NRG

Holland-Style Split Pea Soup

2010-11-30T15:21:00.000-05:00

I love this time of the eating year: when we start cooking out of our pantries and when the Ball jars filled with lentils, peas, beans, and grains finally get re-opened and savory (and incredibly cheap) dishes emerge. My dear friend, RW, was a real master of these foods, so this recipe is dedicated to him. We all know that split pea soup will never win the "most photogenic food of the year" award, so bear with me. This dish is hearty, and according to my friend, TS, the flavor comes pretty close to Erwtensoep, a traditional Dutch split pea soup. Add a dash of liquid smoke for an extra-meaty flavor. Perfect with a couple slices of toasty bread and makes enough to feed 6 or more hungry mouths.

3 cups dry split peas
9-10 cups water
2 bay leaves
1 tsp. dry mustard
2 tsp. salt
fresh ground pepper
2 cups minced onion
5 cloves garlic (minced)
3 stalks celery (chopped finely)
2 carrots (chopped finely)
1 potato (diced)
1 Tbs. apple cider vinegar
1/2 cup dry red wine

In a large soup pot (or cauldron) heat up the salt, water, split peas, bay leaves, and mustard. Let these ingredients simmer for 20 minutes. Now add all of the other ingredients except the vinegar and wine. Let this mixture simmer for another 40 minutes. Add the vinegar, wine and fresh ground pepper and make adjustments to taste. Top with diced tomatoes, yogurt, olive oil, and herbs.

Enjoy!
NRG

Giving Thanks

2010-11-28T19:17:00.000-05:00

Well, here you have it folks, Thanksgiving dinner. I was sad to be away from my usual crowd of favorite omnivores but we scrapped together a few friendly faces and made the table warm this year with casseroles, pies, and gravy boats. The stuffing was perfect, thanks to a gift of Field Roast sausages from AT. This year was the first time in a while that I have been able to enjoy Green Bean Casserole and I was so enthusiastic about all the available dairy-free ingredients to be found in Brooklyn. Friends brought spicy hominy and a delicious cranberry sauce made with oranges, pears, and cinnamon. I made Isa's Pumpkin Pie Brownies for the first time and they were by far the winning dish of the evening. Why don't we eat these dishes year round? I think I am going to add Mushroom Gravy to my list of regulars. I am (at least kind of) from the South.

Sausage Stuffing

1 large yellow onion (chopped)
3 cloves garlic (minced)
3 carrots (chopped)
3 ribs of celery (chopped finely)
1 red pepper (chopped)
2-3 spicy Field Roast sausages (chopped)
12 oz. cremini mushrooms (chopped)
2 Tbs. olive oil
1 Tbs. earth balance
stale bread (I used 3 multi-grain baguettes and 1 white baguette)
4 Tbs. fresh parsley
2-3 cups vegetable broth (I use Better than Bouillon)
fresh ground pepper

Preheat your oven to 350. Grab a large frying pan and heat the oil and margarine over medium heat. Add the onions and saute for a few minutes. You know what to do next- add the garlic, thyme and sage, carrots, celery, red pepper and mushrooms. While all that is sauteing, toast your loaves of bread in the oven until they are crunchy. Break the bread up into medium-sized chunks. Once your vegetables are cooked, add a heap of fresh ground pepper and parsley. Next, use your hands to mix some bread and veggies together in a large casserole dish. Add the veggie broth one cup at a time while adding the rest of the bread and vegetables. The mixture will keep absorbing the liquid and sinking. Trust me, it will all fit in the end! Cover with foil or a lid and place in the oven for 15-20 minutes, removing the cover at the end of the baking time to crisp up the top layer of bread.

As I mentioned earlier, these pumpkin brownies were a hit at dinner. Though you can't taste it, there is pumpkin puree in the brownie layer which makes it very light and perfect. I was so impressed by the consistency that I may start using pumpkin as my egg replacer in brownies from now till eternity. We all know that Isa Chandra is a genius, and this recipe proved the point again. I went with less sugar because I used semi-sweet chocolate, added walnuts, and used a tall round cake pan. Otherwise, the recipe is true-to-form. Find it on the ever-so-glorious PostPunkKitchen website.

Does this look familiar? It is the same pie I posted a few weeks ago along with the Pumpkin Pie recipe in the Pie Time post. AT, LN and I made four dutch apple pies on Wednesday with the oil and soymilk crust. You can't have Thanksgiving without pies, and I think this one is becoming my signature.

Wishing you happy holidays, wherever and however you spend them. Try some of these recipes in December. Even your meat-loving aunts and uncles will be impressed.

NRG

Friday Flapjacks

2010-11-19T11:18:00.000-05:00

Good morning! It's another day on the apartment-hunt, so I decided to make pancakes. Pancakes are the official power-for-the-journey food and can truly start an otherwise daunting and unpromising day on an uphill slant. The other thing I love about pancakes is that the ingredients are (almost) always available in your pantry.

1 1/3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup soymilk
1 tsp. apple cider vinegar
1/3 cup water
1 tsp. vanilla
2 Tbs. maple syrup or 1 Tbs. agave
1 Tbs. vegetable oil

Mix the soy milk with the vinegar. Mix the dry ingredients together with a whisk. Mix together all of the wet ingredients and add slowly to the dry, making sure not to over-mix. Now heat your skillet for about 3 minutes. Add a dab of margarine and once it's melted, drop the batter onto the hot skillet. Flip and enjoy.

I dressed the stack up with a pile of spiced apples. Just cut up some apples and fry them in a saucepan over medium heat with margarine, brown sugar, and cinnamon. Throw in a pinch of nutmeg or cloves if you like.

Happy Weekend,
NRG

Open-Face Sweet Potato Tacos with Tempeh, Beans, and Greens

2010-11-18T09:58:00.002-05:00

These sweet potato black bean tacos are a fall go-to recipe for any protein-seeking, flavor-loving vegan. You can find variations on the concept at many veg. restaurants like The Chicago Diner. Here's my take on the traditional - double corn tortillas with spiced sweet potato base, black beans, sauteed greens, onions, and tempeh topped with fresh salsa. Many thanks to LRW for introducing me to the wonders of sweet potato tacos.

Sweet Potato Base
2 sweet potatoes, baked and peeled
1 tsp. cumin
1/2 tsp. cinnamon
2 Tbs. nutritional yeast
pinch salt
fresh ground pepper
(Use a fork to mash the sweet potatoes with the spices.)

Beans
1 can beans or 1 1/2 cups dry, cooked
1 bay leaf
cayenne pepper to taste
juice of 1/2 lime
(Cook the beans and spices on low heat for about 15 minutes. Add the lime juice at the very end.)

Tempeh
1 medium-sized yellow onion
3 cloves garlic
olive oil
1 tsp red pepper flakes
2-3 cups mixed greens
1 pk. tempeh
soy sauce to taste
fresh ground pepper
(Saute the onion in the olive oil until softened. Add the red pepper flakes and the garlic and saute for another 3 minutes. Now add the tempeh with a splash of soy sauce and quickly fry with the onions and garlic. Add the greens and a tablespoon of water. Saute on medium heat until greens are softened.)

Assembly
Preheat oven to 400. Place one layer of tortillas on an oiled baking sheet. Turn the tortillas in the oil so they get crispy when baked. Now add another layer of tortillas and smear with a layer of the sweet potato base. Next, add the black beans and the tempeh. Bake at 400 degrees for 10-18 minutes or until the tortillas get crispy and the sweet potato lightly browns around the edges. Serve with fresh salsa, hot sauce, cilantro, and avocado.

Enjoy,
NRG

Apple and Rosemary Scones

2010-11-13T17:42:00.001-05:00

A visit by friends, swimsuit, called for a brunch of epic proportions. K and I whipped up some tofu scramble with carrots, tomatoes, onions, and garlic and roasted up some herb-y potatoes. I'll spare you all the gory details, but trust me, it was delicious. Thanks to Isa, for posting the mother-of-all-scones recipe on postpunkkitchen. I just added in the rosemary, cinnamon, and apples and tweaked things a bit. Extra thanks to all the tasters for helping make this place feel like a home.

3 cups flour
1 1/2 cups soy milk
2 tsp. apple cider vinegar
2 Tbs. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/3 cup sugar
1/2 cup margarine
1 tsp. vanilla
4-5 small tart apples (chopped finely)
2 Tbs. fresh rosemary (chopped finely)
brown sugar (for topping)

Preheat the oven to 375. Mix the soy milk and vinegar and set aside to curdle. Mix together the dry ingredients with a whisk. Now cut in the earth balance (margarine) and rosemary with two knives or a pastry cutter. Next, add in the wet ingredients and apples and stir till moistened (don't over-mix!). Drop the dough onto a greased cookie sheet and sprinkle with brown sugar. Dot the brown sugar with a splash of soy milk and bake for 20 minutes or so.

Happy Brunching,
NRG

Fire Escape Baked Tofu Sandwich

2010-11-12T17:26:00.001-05:00

This sandwich is so hot it'll have you running for the fire escape. It's easy and will provide you with lots of protein-energy and joy. I like to cut the tofu into giant slabs, but you can slice it as you like. Topping recommendations? Roasted garlic, avocado, spinach, red peppers - just use what you've got in your kitchen. We topped the sandwich with hummus, arugula, tomatoes, and sauteed mushrooms and onions. Happy double-post day! Enjoy this one, ladies and gents.

Baked Tofu
3 cloves garlic (finely minced)
2 cm. ginger (finely minced)
1/3 c. soy sauce
juice of 1 lime
1 Tbs. sesame oil or olive oil
lots of freshly ground black pepper
1 lb. extra-firm tofu (sliced)

Mix your marinade ingredients together and lay the tofu slabs in the dish. Let the slabs marinate for an hour or so, flipping once or twice. If you're in a crunch, just let the slabs marinate for 10m or so. Bake at 450 for 10-15 minutes, flipping once.
Top some toasted bread with your favorite toppings and voila!

Enjoy,
NRG

Balsamic Bed-Stuy Pasta

2010-11-12T12:51:00.001-05:00

After another unsuccessful day on the job-hunt, I threw on a Hank Williams record, and set out to make a quick, extra-spicy, salty, pasta for K and I. The result was this, a brown and red sauce that was tangy and savory atop a heap of skinny linguine. You can reduce the Balsamic Vinegar before hand if you have the time and want your sauce to be a bit sweeter and milder. I think this sauce would actually work very well as a winter bruschetta, so consider it, folks!

1 medium-sized onion (chopped)
4-5 cloves garlic (roasted and sliced)
1/2 green pepper
1-3 tsp. crushed red pepper (optional) depending on your spice level
1 small jar marinated artichoke hearts (chopped)
2 cups grape tomatoes (halved)
1/4 cup olives (mild, green, chopped)
1/2 tsp. rosemary (crushed)
1/2 tsp. oregano
1 pinch thyme
3 Tbs. olive oil
1/3 cup balsamic vinegar
squeeze of lemon
lots of fresh ground pepper

Start your noodle water and don't forget to salt it. You can use any pasta you like or have around. Saute your onion till soft. Add the green pepper and spices (rosemary, oregano and thyme). Saute till pepper has softened. Add the vinegar and stir for about 3 minutes on high. Add the artichoke hearts, tomatoes, and olives and saute for another 10 minutes or so. Finish with ground pepper and a quick squeeze of lemon and serve with a heap of peppery greens.

From the east,
NRG

Pie Time

2010-11-07T21:10:00.000-05:00

Here are two (may I say perfect) pies that have been made in the last week. You should have seen how excited I was that it is finally fall pie-season again. This Apple Pie was made for a Twin Peaks party in Marfa, and the Pumpkin for my family's early mock-Thanksgiving. The only real trick for vegan pie is having a good crust and I'm about to share with you the easiest pie crust recipe in the history of the earth. It doesn't even require Earth Balance. Believe it. Enjoy these with your friends and families and don't tell any of your non-veg. friends that you used tofu (my family couldn't believe it!).

"Dutch" Apple Pie

Filling
1 c. sugar
3 Tbs. flour
1 tsp. cinnamon
dash nutmeg
dash salt
6-7 cups tart apples (sliced, half of them peeled)

Topping
1/4 c. brown sugar
1/4 c. sugar
3/4 c. flour
1/3 c. Earth Balance

Preheat to 400. Make your crust (recipe below). Combine the filling ingredients. Fill the crust till you get a monstrous heap. Combine the topping ingredients. I do this with my hands because I don't own a pastry cutter, but I suppose a fork would work too.
Cook at 400 for 45-50 m. or so.

Pumpkin Pie

Filling
12 oz. firm silken tofu
2 c. pumpkin (or 1 can pureed pumpkin)
1 c. brown sugar
2 tsp. cinnamon
1 tsp. ginger
dash nutmeg
dash cloves
1/2 tsp. salt
1/3 c. vegetable oil
1 tsp. vanilla

Preheat to 350. Prepare crust. Throw the pumpkin and tofu in your food processor and puree. Mix together all of the ingredients. Pour into crust and bake at 350 for 60 m. or so.

Oil Pie Crust
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
1/2 c. oil
2 Tbs. soy milk

Whisk together the dry ingredients. Whisk together the wet ingredients. Mix the wet into the dry with a fork. Now just press the dough into the pie pan. You don't even have to roll it out! Bake the crust at 350 for about 7 minutes before filling and voila! Welcome to pie-land, friend.

Soon I will be celebrating fall from a new city! Until then, enjoy!
NRG

Blackberry Swirl Coffee Cake

2010-10-29T00:57:00.000-04:00

This is an adaptation of Isa's East Coast Coffee Cake from Vegan Brunch. If you haven't purchased the cookbook yet, now is the time. It is a masterpiece. This coffee cake is perfect - easy enough to whip together with the ingredients in your kitchen and always a crowd pleaser. Any jam swirl will do but I usually stick to raspberry or blackberry.

Cake
1 cup soy milk
1 tsp apple cider vinegar
1/4 cup sugar
1/2 cup canola oil
1 tsp vanilla
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
about 1 cup of blackberry jam, mixed

Topping
1 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/2 cup oil

Preheat your oven to 350. Combine the soy milk and vinegar and allow to curdle. Mix your dry ingredients together in a bowl (this really helps, thanks EJ). Next mix the wet ingredients together and add the soy "buttermilk" to the combo. Add the wet to the dry and mix until combined and still a little lumpy. Now prepare your topping. Combine the dry ingredients then use your hands to mix in the oil, a little at a time, until the crumble is a bit sandy but mostly clumpy. Pour the cake batter in a glass 8X8 dish and dollop the jam all over the surface. Now use a knife to cut the jam through the batter. Cover with the crumble topping and pat down the surface lightly. Bake at 350 for 35-40 minutes. Once cool, dust with powdered sugar.

Making your morning better since 2010,
NRG

Home-Style Aloo Gobi

2010-10-27T23:44:00.000-04:00

I am getting ready to move, so I am faced with the familiar challenge of using up all of the contents of my refrigerator. I saw the head of cauliflower and remembered a recipe my mum used to make that involved turmeric, ginger, and onions. Here's a variation on that recipe including potatoes and some hot peppers. My mum's recipe came from this old 1970's cookbook on Northern Indian cooking by Madhur Jaffrey. In the recipe, MJ makes a huge deal about breaking apart your cauliflower florets consistently and trust me, it's completely worth it. Otherwise they just crumble apart and you're left with a sloppy mess. There are lots of variations on this dish, so feel free to get creative. Peas make a great addition. Serve this on rice or on it's own and take it to potlucks!

1 large yellow onion (chopped)
4 cloves garlic (minced)
3 cm X 2 cm piece of fresh garlic, about 2 Tbs. (peeled and chopped)
1 medium-large head of cauliflower (cut into 3 cm. florets)
2 medium-sized potatoes (peeled and cubed)
4 Tbs. olive oil
2 hot peppers (minced, optional)
1 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. garam masala
2 tsp. salt
juice of 1/2 lime
fresh cilantro

In a food processor, chop the onion, garlic, and ginger until the pieces are very fine. Add a few tablespoons of water if necessary. Heat your oil in a large frying pan over medium-high heat. Fry the onion-ginger-garlic paste in the oil for a 5 or so minutes. Add the hot peppers if you choose to use them. Next add all of the dry spices and fry for a minute. Add your potatoes and a half cup of water and cover, allowing the potatoes to cook. After 10 or so minutes, add the cauliflower and the salt and some more water if necessary. Let cook until potatoes and cauliflower are both tender (another 10-15 minutes). Remove from heat, add some fresh ground pepper and the juice from 1/2 a lime and voila! Serve over Basmati rice or with some plain soy yogurt. Top with fresh cilantro.

Still eating dinner outside in Texas,
NRG

Lemon Cupcakes with Blueberry Filling

2010-10-25T00:26:00.000-04:00

When you know someone as great as RN, and it's their birthday, you pull out all the stops. These cakes are the sunniest I could muster for one of the brightest people I have met in Marfa. Cupcakes are so versatile, so feel free to get wild. You won't regret it. As always, hats off to Isa Chandra Moskowitz and Terry Hope Romero for teaching us all how to make cake again.

Cake
1 c. soy or almond milk
1 tsp. apple cider vinegar
1 1/2 cups a.p. flour
1 Tbs. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 tsp vanilla extract
zest of 3 or so lemons

Filling
1 bag organic frozen blueberries
1 Tbs. sugar
juice of 2 lemons

Buttercream Frosting
1/2 cup earth balance
2 (+) cups powdered sugar
1 tsp. vanilla extract

Preheat oven to 350. Combine milk and vinegar and set aside to curdle. Mix dry ingredients together with a whisk. Mix wet ingredients together. Add wet to dry, mix, fill cupcake liners, and place in oven for 20-24 minutes or until a toothpick comes out clean. Now prepare your filling and frosting. Just heat up the filling ingredients in a small saucepan over medium heat. Let simmer for a couple minutes, then remove and let the mixture cool. Use a hand mixer to whip up your frosting, adding powdered sugar and soy milk until you reach the desired consistency. Once your cupcakes are cool, cut little cone shapes out of the tops and fill with blueberries. Replace the tops and cover with frosting. Top with crystallized ginger!

Unfrosted cakes also make perfect leftovers for breakfast!
NRG

Mushrooms stuffed with Wild Rice, Shallots, Tomatoes, and Artichoke Hearts

2010-10-24T00:58:00.000-04:00

I had been dreaming about giant stuffed Portobello mushrooms so I had to make something of the sort. This recipe was a complete experiment and I was so happy it went well! Stuffed mushrooms can be a real bore, so I tried to mix it up with these little caps. Sauteing the mushrooms in a white wine reduction before baking helped add flavor and kept the mushrooms from getting too dried out. The mashed avocado held everything together (for the most part) and the shallots added a sweet and earthy flavor, complimenting the winey-mushroom-caps perfectly. Thanks to CBG for teaching me the beauty of wild rice, tomatoes, and artichoke hearts. Serve these suckers piping hot!

Caps

16 oz. whole mushrooms, the best you can find (capped and washed)

1 cup white wine

3 Tbs. earth balance

Filling

Stems of mushrooms (diced)

1 large shallot (diced)

4 cloves garlic (minced)

2 Tbs. olive oil

1 box long grain wild rice (cooked)

2 Tbs. breadcrumbs

15 or so grape tomatoes (thinly sliced)

5 oz. marinated artichoke hearts (diced)

1 medium-sized avocado (diced and semi-mashed)

fresh sage

ground pepper

salt

Prepare the wild rice and pre-heat the oven to 350. In a large frying pan, heat the white wine and earth balance over medium heat until the spread has dissolved into the wine. Add the mushroom caps and saute as the wine evaporates, turning only once. Saute for about five minutes and then remove the caps and place them on an oiled baking sheet. Now prepare your filling.

In the same frying pan that has a bit of wine and oil left in it, saute the shallot over medium heat for about five minutes. Add the garlic and a touch of oil if the pan needs it. Add the diced mushroom stems and saute for another five minutes. Next, add all of your other ingredients and take the pan off of the burner. Add salt and pepper to taste. Fill your prepared mushroom caps to the brim (and beyond) and place them in the oven. Bake at 350 for 15 minutes or until they look done. Top with fresh sage leaves and serve toute de suite!

Enjoy!

NRG

Texas Thai Lentil Curry

2010-10-21T19:01:00.000-04:00

This recipe was a special request from LB, who has been with me in many spice-filled kitchens, and who has heard the midnight saute and tasted dozens of trials and errors. When we were in school, this was one of my go-to recipes because it is cheap, incredibly easy, delicious, and makes for great left-overs. Could it get any better? It's still one of my staples but I've had to make a couple of revisions since finding lemongrass and red lentils can be a bit impossible in Texas. Many hats off to RW and SCL for posting the root recipe for this curry in the Dialogue Cookbook. I am forever indebted to you.

1 medium-sized yellow onion (chopped)

4 cloves of garlic (minced and trimmed)

2 Tbs. olive oil

1 Tbs. crushed red pepper (more or less, depending on your spice level)

2 cups lentils

4-5 cups veggie broth (I highly recommend Better than Bouillon brand)

2 Tbs. tomato paste

1 regular-sized can of coconut milk

1 large, beautiful tomato (chopped)

1 tsp. turmeric

1 tsp. coriander

1 tsp. cumin

fresh cilantro

limes

Bring the lentils and broth to a boil and then cover and reduce heat. Cook until soft (about 30 minutes).

Put some rice on. I like to use Jasmine with this recipe, and mix in a heap of cilantro when it's all cooked up.

Saute the onions and crushed red pepper in a large frying pan over medium heat until onions are soft. Add the garlic and saute for another couple of minutes. Next, add you spice mix (turmeric, coriander, and cumin) and fry for 5 seconds being careful not to burn your spices. Now add the tomato paste and a couple tablespoons of water. After a few seconds, add in the coconut milk and the tomato. Stir melange and let the flavors mix together for a few minutes. By this time, your lentils should be ready. Add them to the sauce and let the whole mixture simmer for 8-10 minutes. Taste and adjust spices as necessary. Your rice should be done now, so mix in a ton of cilantro and start fixing up the plates! Serve with a slice of lime and a dollop of unsweetened soy-yogurt if you can find some!

NRG

Roasted Brussels Sprouts with Apples and Red Onions

2010-10-17T00:34:00.000-04:00

M & I wanted to eat something simple tonight, and I remembered one of Colleen Patrick-Goudreau's recipes that incorporated sprouts with apples. I don't remember her recipe exactly but here's what I came up with. The apples help keep the other vegetables from getting too dry and caramelize the onions beautifully.

12-15 brussels sprouts (halved, washed, and trimmed)

5 cloves of garlic (crushed, quartered, and trimmed)

1 medium-sized red onion (chopped)

2 crisp apples (chopped)

4 Tbs. olive oil

4 Tbs. fresh rosemary (rubbed)

coarse salt

loads of fresh ground pepper

Pre-heat your oven to 425. Toss all of the ingredients on a baking pan and coat with olive oil, salt, pepper, and rosemary. Place the pan in the oven and wait for about 30 minutes or until everything is starting to brown. I usually move things around on the pan every 10 minutes or so to prevent sticking.

Nothing says fall like the smell of roasted apples! Enjoy as a side dish or on its own. Brussels Sprouts are gorgeous and so good for you, so eat up!

NRG

Blackberry and Pear Tart

2010-10-15T09:44:00.000-04:00

Photo by AT

We had a big event this week at the museum and there was a bunch of fruit left over so I scavenged a half-dozen pears and decided to try my hand at making a pear tart. A vegan cream base usually requires a number of items unavailable here in west Texas, so I did my best at substituting ingredients with what I could find in town. I brought the desert to our bi-weekly vegangelical potluck and it was a huge hit! If you have one of those fancy tart pans, now is the time to use it! If you are like me and don't have one, use a wine bottle to roll out the dough and pinch together the outer edges of the dough for a relaxed, country finish.

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

Mix together your dry ingredients. Now cut in the marg. using two knives or a pastry cutter. Try to quickly work the dough into a sandy texture. Next add the ice cold water by the tablespoon until the dough is sticky and can be formed into a round ball. Cover the ball and leave it in the refrigerator while you prepare the rest of the components.

Cream Filling
1 package (350 g.) silken tofu *soft is best, but use what is available
the juice of 1 lemon
1 tsp. vanilla extract
3 tsp. corn starch
1/4 cup confectioners sugar
1/4 cup flour
1/4 tsp. salt
pinch of ginger

Mix all ingredients in a food processor until well blended. Taste and adjust as necessary. Add lemon or orange zest.

Fruit Filling
5 yellow pears (cored and thinly sliced)
1 cup sugar
3 Tbs. earth balance
1 pk. blackberries

Poaching pears works well for tarts, but I like to saute them in a big frying pan. Coat the sliced pears in sugar and place in buttered pan on medium heat. Turn the fruit after 3 minutes or once the pears begin to appear translucent. Caramelize the pears in shifts so that you have no more than one layer in the pan at a time and don't get rid of the juices!

Photo by AT

Assembly
Pre-heat your oven to 350. Roll the dough out between two sheets of waxed paper. Place the rolled dough in a tart pan or on a baking sheet. Pierce the dough lightly with a fork. Spread 1/2 the cream filling over the entire surface and cover with a layer of pears. Next, spread the remaining 1/2 of the cream onto the surface and cover with pears and blackberries. Pour the juices from the pear saute over the tart. Pinch together the ends of the dough and place in the oven for 30 minutes or until the crust becomes golden and the cream sets. Let the tart cool once out of the oven and then place in the fridge to cool completely.

Enjoy!
NRG

Butternut Squash Soup with Hearth Bread

2010-10-13T14:25:00.000-04:00

Even though it still feels like summer in Texas, I was determined to have a good outdoor fall dinner with my friends. B&C kindly offered me three gorgeous butternut squashes from their garden which inspired this soup. Peeling squashes can be a real pain, so I always cut them in half, scoop out the seeds, and roast them face-down on an oiled baking sheet before I get started. You could also choose to peel the squashes, cut them into small cubes, and boil them with the rest of the ingredients. The apples and sage help make this soup savory, but if you want to make your soup sweeter, consider adding cinnamon and orange juice.

2-3 medium-sized butternut squashes
2 medium-sized leeks (washed and sliced- bottom portion only)
1/2 cup yellow onion (chopped)
4 cloves garlic (diced)
2 Tbs. olive oil
2 Tbs. earth balance
2 tart green apples (peeled and chopped)
6 cups vegetable broth (heated)
1-2 tsp. apple cider vinegar (optional)
fresh ground pepper
fresh sage

If you haven't discovered earth balance buttery spread yet, now is the time. It's perfect for sauteing leeks and onions and will make your soup absolutely delicious. Heat up the e.b. and oil in a large soup pot over medium heat. Saute the onions and leeks for 3-5 minutes. Next add the garlic and apples and saute until apples have softened. Now toss in your squash and veggie broth and let the whole pot bubble for 20 minutes or so to let the flavors blend. Now add in the vinegar and the fresh ground pepper. Use an immersion blender or a food processor to puree to your desired texture and voila! This soup is so easy. Add salt and pepper to taste and garnish with fresh sage. Serve with hearth bread and apple pie (recipe to come).

This bread is as easy as the soup. It's an adaptation of Rose Levy Beranbaum's recipe and once you get it down, it will be one of your staple bread recipes. I like it because it never comes out heavy like some wheat breads.

3 1/2 cups bread flour
1/2 cup whole wheat flour
1 1/2 tsp. salt
1 1/2 tsp. yeast
1-2 cups warm water
1 tsp. agave nectar

Stir together the flours, salt, and yeast. Stir together 1 cup of the warm water and the agave and add them to the dry ingredients. Knead the dough until it is springy and add more water as you see fit. You want the dough to come together in a ball and still be a little sticky. Place the ball of dough in an oiled bowl, cover it with a plastic bag and place it in your windowsill for an hour or so (until the dough has doubled in size). Punch the dough to deflate and shape it into a tight ball. If you're like me and don't have a baking stone, place the ball on a cooking sheet that has been oiled and covered with cornmeal. At this point, pre-heat the oven to 475 and place a low dish filled with water on the bottom rack of your oven. In 20 minutes, or once your oven is hot, coat the surface of the ball with whole wheat flour, make an X-shaped slash on the top of the bread and place in the oven. Bake at 475 for 10 minutes then decrease the temperature to 425 and bake for an additional 20 minutes or until the bread is golden brown and sounds hollow when knocked. I usually spritz the oven with cool water every 5-10 minutes to ensure a nice crumb.

Happy Fall!
NRG

Classic Tofu Scramble with Rosemary Potatoes

2010-10-11T17:23:00.000-04:00

There is no better way to start than with breakfast. It took me a while to figure out the workings of a good scramble, but with the help of AW and Isa Moskowitz I finally have a recipe that doesn't come out like a big crumbly mess. There are hundreds of good tofu scramble variations,so feel free to add/ substitute the veggies as you see fit! Kale, Carrots, and Mushrooms are very complimentary.

Scramble

1 lb. extra-firm tofu (pressed)
1 cup yellow onion (chopped)
3-4 cloves garlic (minced)
2 Tbs. olive oil
1-2 cups grape tomatoes (quartered)
1/2 matzo cracker (crumbled)
1 tsp. crushed red pepper
1/2 tsp. thyme (crushed)
1/2 tsp. rubbed sage
1/2 tsp. turmeric
1 tsp. salt or Bragg's

1/4 cup nutritional yeast (more or less)
fresh ground pepper

Heat oil to medium heat. Add onions and saute for 2 minutes. Add garlic and saute another 3 minutes or so. Add your spices (red pepper, sage, thyme, turmeric, and salt) and heat for a few seconds, being careful not to burn. Add a splash of water to keep everything from sticking!
Crumble your tofu directly into the frying pan. You can do this ahead of time, just make sure that you are crumbling the tofu into medium-sized pieces. They are going to break down in the scramble, so beware! Carefully stir the melange, making sure the spices and oil coat the tofu. Add the crumbled cracker if you choose to add it. This will help with your texture. After 5 minutes or so, add the grape tomatoes and saute for another 10 minutes. Add the nutritional yeast and fresh pepper and stir.
Serve with avocado and rosemary potatoes (as seen here) or wrap it all up in a tortilla with some salsa and beans! Delicious!

Rosemary Potatoes

2-3 medium sized potatoes (baked, or boiled and cubed)
3-4 Tbs. fresh rosemary (rubbed and de-stemmed)
2 Tbs. olive oil
2 Tbs. earth balance
1 tsp. coarse sea salt
fresh ground pepper

Heat up the oil and earth balance in a cast iron pan. Add the rosemary and fry for a few seconds before adding your potatoes and salt. The tricks to good breakfast potatoes are - making sure you are using potatoes that have already been baked or boiled and -remembering not to turn and stir constantly. Just let the cubes get golden on one side before stirring. I usually get this started at the same time as the scramble, and they take about 15-20 minutes depending on the size of the cubes. Just be patient! Garnish with a spring of fresh rosemary and enjoy any time of the day!

NRG