Reduce them to crumbs.

Ahoy there! Long post ahead!!

Whoah, guess I got away from myself there... I'll plunge right in!

So, here (that is to say, in the above picture) we have a dish based on Pineapple Coconut Chicken and Rice Casserole. I ?guess? I had saved this recipe to sort of veganize? And then when I went to make it, what was it, last Friday? I decided that I didn't want to mix everything together into a casserole but make it all separately. So I suprised myself, because usually I like casseroles, right?

But it sure was fun and even if it didn't turn out how I'd planned it (not as fancy looking as I had hoped) it was still good.

For example, I had never grilled pineapple rings. Now that is cool stuff. They turned this gorgeous brown (I think some of the leftover soysauce on the pan helped with that).

And, I accidentally discovered that you can sort of make sticky rice from plain old white rice if you rinse the rice really well and then let it sit in the rice cooker in the water for a while.

Sauce;

juice from a 20 oz can of pineapple rings
Thai peanut sauce (you can make your own)(I used the whole can of coconut milk)

1/4 C raw cashews
1/2 onion, chopped
1 clove garlic, minced
1 T oil
1 pkg Morningstar Farms chick'n strips
a few pieces of red pepper from a jar, chopped (real red pepper would be better, obvs)

Make your rice.
Heat up your sauce.
Toast your cashews and set aside (I threw some soy sauce in there)
Saute onion, garlic, chicken, adding red peppers at end.
Scoot that all over to one side of your skillet.
Place as many rings as you can fit in the remaining space and caramelize them.

Serve over rice.

Here is a different version of baked veggie stew with dumplings (but not that different).
I used Malt 'o Meal in the dumplings and I used a little bit different gravy recipe. Oh, and when I reconstituted the TVP I added some soy sauce and kitchen bouquet, but that was fairly unnecessary, actually (since it all gets mixed together).

Preheat oven to 400 degrees.

bag of frozen mixed veggies
1/2 C TVP reconstitued in 2 C water with a dash of kitchen bouquet and soy sauce, drained

gravy;
1/3 C flour
2 T nutritional yeast
2 C water
1 T oil
dash kitchen bouquet
2 T soy sauce
1/2 t garlic granules
1/2 t dijon mustard
pinch savory herbs (I used herbes de provence 'cause I had 'em and it sounded fancy)

Brown your flour and nutritional yeast.
Toss everything in the blender and blend.
Heat on stove (boil it)('till it's really thick)(I think next time I'll just use less water- mine always turns out too watery)

Nuke your veg, tossing in some paprika and pepper if so desired.

Nuke 2 C water (it takes about 5m in my microwave) and dump in your kitchen bouquet and soysauce if desired, then TVP.

dumplings;

1/4 C malt o meal
3/4 C flour
2 t baking powder
1/4 t salt
2 T Earth Balance
1/4-1/2 C water

In your food processor, put in the malt o meal, flour, baking powder, salt and Earth Balance. Run it until the mixture looks like coarse meal.
Down the chute, slooooowly add the water until the dough forms a ball and clears the sides.
Take dough out, and set aside.

Oil a 9" casserole with a lid.
Mix the veg, TVP and gravy.
Pour it in.
Top with dumplings.
Bake at 400 15m uncovered, 15m covered.

Here is a shot of Butter Bean Burgers. I stumbled across this recipe and was like, wow! I have 2 cans of butter beans! I think I'll make them! These made a great, hearty burger that fried up great (no crumbling, yay!).

I did make a few changes-

2 cans butter beans, drained
1/2 onion, chopped
30 club crackers
1/4 C nutritional yeast
1 clove garlic
1/4 C cornmeal
1 t salt
1/2 t onion and garlic granules

Put club crackers in food processor and reduce them to crumbs.
Add beans, onion, nutritional yeast, garlic, cornmeal, salt and onion and garlic granules. Pulse until well mixed (I did this earlier in the day and then put it in the fridge until suppertime).

Make 6 patties and fry in 1 T oil. Yum! Thank you for this recipe!

Bagels again, you say? Why, yes.
This time I rolled them like in this video, well, more like this one- you can see the cracks I ended up with. It was sort of more fun to roll them than do the thumb thing.

And, after making my favorite muffin, the pumpkin chip muffin, I had pumpkin puree left, so I make pumpkin butter!!! That was fun, and it was good. I only had 3/4 C pumpkin left, so I reduced the recipe- here is roughly what I did...

3/4 C canned pumpkin puree
1/4 C + 2 T apple sauce (didn't have apple juice)
1/2 C sugar
1 t molasses (forgot to use brown sugar)
1 1/2 t cinnamon
1/4 t allspice
1/4 t nutmeg

Mix in a saucepan, simmer until thick, stirring v. frequently.

And last, but not least, I made Moujadara!! ZOMG! So good! Rilly! Go make this now!!!

I want to marry my cast iron skillet because it made these onions caramelize so nicely!

I made mujadara once a long time ago, using brown lentils, rice, onions, olive oil and nothing else. It was meh. But THIS, this was good- other people even said so! people not in my family!!

The only think I did differently was to use onion granules in the pot with the lentils and bulgur, thereby skipping the second paragraph of above recipe and not sauteeing the chopped onion. So then I added the garlic, cumin, cinnamon et al. to the caramelized onions and then put the some of this mixture right into the bulgur and lentils and reserved some for a topping. Clear as mud? I thought so.

Served with pitas, it was carb-a-licious!!!

Sorely Needed Green.

Good evening!
Here we have an repeat. You know, I think I got that recipe from Fairly Odd Tofu Mom, actually. I changed it up a little...

1/2 C raw cashews
1 clove garlic
2 T nutritional yeast
1 T cornstarch
1 t garlic granules
1 generous t salt
1 1/2 C water

1 can peas/1 C frozen peas
1/2 box pasta (8 oz)

Get your water on to boil.
Blend sauce ingredients.
Pour sauce into a large pot and bring to a simmer.
When the water is boiling, throw in a fair amount of salt and your pasta.
When the pasta's almost done, toss in your (if using frozen) peas.
Drain.
Pour pasta and peas into large pot, coat in sauce and serve. Voila!


Here is one of my favorite soups, French Lentil Soup. Oooh, la la! I've skipped the tomatoes in the past due to a tomato hatah in the house, but this time I used 1/4 C tomato paste and upped the paprika to 1 T and no complaints.

Okay, and that bread there? Check this out, it is the same as Grandma's Cornbread Made Vegan, except I used Cream of Wheat!!! Can you stand it? It was a little too sweet for my tastes to go with this soup, so next time I'd probably leave out the sugar or at least reduce it to 1 or 2 T, but it was very good, do not scoff at Cream of Wheat Bread. Yeeeeaaah, baby!

Oh, and last but not least, here's to you, Mr. Subjunctive!

Many moons ago, I mentioned that I had finally found and purchased a ZZ plant, and linked to this post about ZZ plants. Well, Mr. Subjunctive was kind enough to quell my concerns re: the use of leaf polish spray in his comment on my post and I thought I'd give an update on the dear thing... convoluted enough for ya? Suffice it to say, my ZZ is doing well, even adding a little sorely needed springy green to this looooong Minnesota winter! I love it! Did I mention that he is working on a post about which plants are not okay for housepets? V. cool.

The end.

Very Engaging

WWHFDLN

Chili, based off of Vegetable Chocolate Chili Mole (scroll down). I found this page yesterday from a link off of The Pink Apron.

We had chips and the idea of chili had been percolating and when I saw that recipe I thought, "Well, my favorite chili recipe already has chocolate chips in it, and this recipe has MORE!, so I have to try it!!!".

At first I was like, thyme?, basil?, bay leaves? rilly?!? But, it turned out great! Not weird at all! Surprise! The only thing I did differently was to have the pineapple in there. And I didn't have any celery, or red, green and yellow peppers.

1 big can black beans, drained
1 can pinto beans, drained
1 20 oz can crushed pineapple, drained
1/4 C tomato paste
1 T oil
1 onion, chopped
1 clove garlic, minced
1/2 C chocolate chips (wow!)
1 C frozen corn
2 carrots, cut into rounds
2 t salt
1 t cumin
1 t thyme
1 t basil
1/2 t cinnamon
1/4 t chili powder
1/4 t ancho chile powder
1/8 t allspice
2 bay leaves

Saute onion, garlic. Add all other ingredients, bring up to a boil, lower heat and simmer until the carrots are tender. Serve with chips. The end.

Did I tell you I finished "Little, Big"? Started reading "Lord Byron's Novel" also by John Crowley. Got a thrill when I realized it's got some sci fi aspects going on... seems quite different from "Little, Big" so far, but I've only just begun. Very engaging right from the get go.

Tong.

Hello! And welcome back from the weekend...
Here is some food for you!
Matthew's Delicious Tofu. Served over brown rice.
This was pretty good, pretty simple and very nice. I added some carrot in there...
On Saturday morning I made bagels again!!! The only thing I changed (well, one of two things) was that I added BROWN sugar to the boiling water. I also used a flat flipper/turner to flip the bagels over when they were in the water so as to avoid tong marks on the bagels (if you look at my last set of pictures of the bagels, you can see the tong imprints). Is that how you spell tong? Whoah, weird. Tong it is not. Okay, I totally cannot think of the word I want- pincers? grabby thingy? C'mon brain! Must be monday...

See how brown and deeelicious they are? They turned out more brown, I think because of the brown sugar. Ideally, you're to add malt powder or malt syrup to the water, but I didn't have those things...

And of course I made Paprikash Dumplings for Valentine's Day dinner... not 'cause it's red (although that was pretty serendipitous) but because WE LOVE IT! I have since dropped the celery powder from the dumplings (green dumplings!?!?) and upped the baking powder to 1 T. I also dropped the nutritional yeast to 2 T and added 1 T tomato paste. Oh heck, I'll just write it out again...

Paprikash Dumplings

1 big can garbanzo beans or 2 regular ones, drained
1 T oil
1/2 onion, chopped
1 clove garlic, minced
2 T paprika
2 T brown sugar
1 T salt
2 T nutritional yeast
1/4 C ketchup
1 T tomato paste*

dumplings;

2 C flour
1 T baking powder
1 heaping t salt
3 T Earth Balance
1/4-1/2 C water

Get your big 'ol pot of water on to boil.

In a food processor, blend flour, baking powder, salt and Earth Balance until like a coarse meal. With processor running, slowly add water until the dough forms a ball and cleans the sides. Remove, knead a little and set aside.

Saute onion and garlic, stir in the rest of the ingredients and lower heat.

Roll the dumpling dough out into a corncob thick snake and divide it into 16. Roll each of these slices into a ball and coat them in flour. Dump them into the gently boiling water and cover. Gently boil for 10m.

Remove with slotted spoon and put into pot with paprika garbanzo mixture. Gently mix and serve.

Next time I make this I'll probably halve the dumpling recipe and make smaller dumplings.

*do you know what crazy thing I did the other day? I opened a can of tomato paste, measured out Tablespoonfuls of paste onto little pieces of saran wrap, individually wrapped them up and froze them! Now you know how crazy I am.


So, I forgot to mention that I read the ?graphic novels? Persepolis and Persepolis 2 and enjoyed them very much, a good peek into what it might be to live another life. I especially liked Persepolis 2.

I also finished "Little, Big". Man, that book is D.E.N.S.E. I think there are many levels there that I am not cottoning on to. Not to mention that it is 500 or so pages. But, I burned through it because it's that good. Really reminded me of "Winter's Tale" which if I remember correctly I read in the blurb on "Little, Big" that Helprin was influenced by Crowley or somesuch. Heck, I dogeared pages in a !library copy! because they just resonated with me so much!!! Would like to own this one, plus "Winter's Tale". I loved that it was classified as a 'Romance' by the library system. I went to the library and got another of his books, "Lord Byron's somethingorother" so I'll probably start that soon.

Also started reading "The Artist's Way" just because I've heard so much about it over the years. Very interesting. A lot of it is really meshing with other stuff that is going on with me, and I didn't really expect it to, so that was a suprise...

Happy Monday!

Bung It.

Zounds! I made bagels!! I feel like it's the pasta post all over again! Woo! I made bagels, people!!!

I have had this recipe for ages, in my folder of printed out recipes that I want to try and for some reason, yesterday morning I decided to make them for lunch!
The recipe itself went a long way to encourage me to try this... v. simple and non-threatening. No 'only use high gluten flour' or 'insert thermometer into boiling water to ensure proper temperature' or 'use special magik baking powder to get that glossy glow- if you use sugar it won't be as glossy, no, really, just don't'. Yes, you can make super awesome bagels with just three cups of all purpose flour, some sugar, yeast and flour!!


Ahghl agl aaaggghhhlllll... they were soooo good fresh out of the oven, and really didn't take that long to make! Also, they were quite fun to make- poking the holes through with your thumb, putting them in the boiling water and then seeing them all puffy when they came out, taking them out of the oven all golden and shiny! And tearing into them, chewy outside, soft inside! Yumm! I'm going to make these Saturday morning, can't wait!

So we had them for dinner, with soup, too. This was just a basic vegetable soup.

1 can garbanzos, undrained
8 small purple potatoes, chopped into little pieces
1 carrot, chopped into little pieces
1/2 onion, chopped
1 clove garlic, minced
1 C small pasta
1 T oil
3 T 'chickn' broth
1/4 t mustard powder
1/4 t celery powder
1 t parsley, crushed
1 t oregano, crushed
dash paprika and pepper
1 t salt
4 - 6 C water

Bung it all into a pot (actually, saute the onion, garlic and carrot first) bring to a boil, reduce heat and simmer until potatoes are tender and pasta is cooked.

Super enjoying "Little, Big". Great February reading.

Sloppy, they are.

WWHFDLN

'Sloppy Joes' based off of Snobby Joes from "Veganomicon".

I had made sloppy joes once before using red lentils (can't remember what recipe I used) and was like 'meh', but for some reason I liked these!! Pretty basic, folks. What can I say? Well, considering a bag of Morningstar Farms fake 'ground beef' is like, $3.oo or something, it may just replace our Saturday night Manwich nights. It just takes a little longer to make, is all. Pretty sloppy, they are.

1 C red lentils, rinsed
4 C water
1/2 onion, chopped
1 clove garlic, minced
1 T oil
1/4 C ketchup
2 T HP sauce
2 t oregano, crumbled
1 t chili powder
1 t salt
1/4 t mustard (the dry kind)

Saute onion, then garlic*. Add lentils and all ingredients except water and mix well. Add water and mix well. Bring to a boil and simmer, covered 20m or so until lentils are tender. Simmer, uncovered, until thick enough to sort of be piled onto a bun.

So, I bailed on "Victoria"- man alive, I mean, I'll read lots of innocuous crap, really, as long as it's mildly entertaining, but this was so. hard. to. read. Pretensious much?

So, so glad I had "Little, Big" waiting in the wings. I am a grumpy person if the book I'm reading turns out to be bad and I don't have anything else to fall back on. Hooray for InterLibrary Loan and my perspicaciously going and picking it up right away! Just barely into it and enjoying the juxtaposition of language and scenario- old and new, fantastic and mundane.

*do you know, once I did one of those word cloud thingys on my blog and the biggest words were like, garlic and onion? Ha ha haaaa...

Don't Look Down

WWHFDLN

Bulghur Burritos Crockpot

a highly variated version of this recipe which was given to me with all the fixin's when my second was born as a 'help mom out' gift. And we have enjoyed it ever since!!

1 can black beans, undrained
1 can corn, undrained
1-2 C salsa
2 T oil
1/2 onion, chopped
1 clove garlic, minced
1 t cumin
1/2 t onion granules
1/2 t garlic granules
1 C bulghur, uncooked
2-4 C water
2 T veg broth powder

Saute the onion, then garlic in the oil. Dump that into the crockpot, along with all the other ingredients and cook on low for 4-5 hours. I've also cooked it on high for a little less than that, but you have to keep and eye on the water!

I served this with some (prepackaged) corn tortillas that I cooked up on the skillet. Yum!

And here is another go round of the Baked Veggie Stew with Biscuits on top (woo, do I get a prize for referencing my own blog twice in a row? whaa... you say I'm just repetitive, that's all?).

I had high hopes of making this, doubling the gravy, using tofu instead of Boca 'ground beef', and using my dumplings from my paprikash recipe instead of baking them on top, but alas, the fates conspired against me, and so here you see it, as it's written, except I used 1/2 C TVP instead of the Boca. The gravy was not as tasty as I am used to... a fluke? or was it because I didn't add the wine?!? I'd better go run to the liquor store, then.

So I finished "The Yiddish Policemen's Union" and enjoyed it- some interesting stuff about faith (either you have it or you don't) and marriage ('don't look down' being the main maxim) in there. I can't quite put my finger on why I liked it more than kav and clay... kav and clay was all over the place as it followed it's main character, but I felt like there were ?too many stories in there? and I had my hopes set on really knowing the journey of the golem, which, alas, did not happen.

Started "Veronica" which is kind of crazy so far.

Got "Little, Big" which comes highly recommended and I'm excited for, looking at a few reviews...

Sand + Kitchen

Hello my lovelies!! Here is what we had for breakfast yesterday morn! 'Twas quite yummy and made even more so with some homemade apple butter schmeared across the tops! MMMmmmm... so glad I made a ton of apple butter and then froze some! Just the thing for a bleak February morning!

It's this recipe, but I just used some random fancy white flour I had plus regular white flour instead of the whole wheat pastry flour....

They turned out pretty good, and it was a nice change from our usual weekend breakfast pancakes/muffins/Dutch baby routine...

I'll probably try some other recipes, but this one won because you started the starter the night before and so once you mixed everything up in the morning you only !only! had to wait 90m. The other recipe had a 2 HOUR rise! That's why I've never made english muffins for breakfast, no way am I getting up that early!


Next up is a nice, healthy meal we had the other night, was it Friday?

I don't know what it is (perhaps conditioning from early childhood) but I always feel soooo healthy when I make and serve brown rice! I used my favorite recipe for making brown rice, Foolproof Oven Baked Brown Rice. Sooo easy and good! I love how, if you use long grain rice, the rice comes out all aligned the same way (it's the simple things...).

So, over the rice we have Tempeh with Curried Cashew Sauce. I did not cube the tempeh (rebel!) I just crumbled it. Aaaaand I sort of winged it with the sauce a leeeetle bit. I just used a splash of rice wine vinegar and 1 T sugar instead of the honey and probably more soy sauce than they asked for.

Hey, here's something cool I learned recently- when you buy ginger, scrape all the skin off with the edge of a spoon and freeze it. That way it keeps longer and doesn't get all wrinkly and dried out, which is what always happened to me, at least. So I tried this with this recipe and it worked, although you need a hella sharp knife to mince the ginger up (I did try grating it, but then most of the ginger ended up on the grater). I've also read somewhere that you can put the cut ginger in !sand! and it will keep growing, but this seemed a little urban legendy to me! Plus, sand + kitchen = nogood.

Oh yeah, and I didn't chop the cashews, I blended them in the blender with the other sauce ingredients.

We definately liked this and I'll probably use it again. Tempeh has been my bane and so it's nice to find a recipe we all like the taste of!


Finally, it's spaghetti, my daughter's 'favorite' meal... there's some GimmeLean 'meat' balls on there. I finally figured out how to handle GimmeLean (duh!) USE LOTS OF FLOUR (geez that stuff is sticky!)! Used some fancy organic ?Muir Glen? sauce in a jar, added some onions and garlic to it, simmered it down a little thicker and then kept it in the oven for a bit all mixed up (that's why the noodles are all spaghetti sauce soaked). Yummmm. Comfort food at it's best.

Oh, and I can't forget- I read "Into The Forest" and loved it. If you like post-apocolyptic fiction (and who doesn't?!?), you might like this.
Also finished "The Adventures of Kavalier and Clay" and started "The Yiddish Policemen's Union"- liking this second one better.
Also started "Persepolis" which is pretty interesting, now v. interested in the movie. Have the second one, as well.
Three books at once! Aiyiyiiii! Can you tell I went to the library?

Bring On The Golem!

WWHFDLN

Well, this was okay. Kinda meh. But the oldest liked it and it was filling etc. blah blah.

2 C elbow pasta, uncooked
1 can cannellini beans, undrained
1 T nutritional yeast
1 t salt
1 t onion granules
1/2 t garlic granules
1/4 t turmeric
1/4 t paprika
1/2 C water
1 T oil
1 onion, chopped
1 clove garlic, minced
1/2 pkg Gimme Lean 'beef' product
dash salt, pepper, paprika and chili powder

Blend beans, nutr yeast, salt, onion and garlic granules, tumeric, paprika and water.

Boil up yer pasta.

Saute onion and garlic, break up and brown the 'beef', add spices and mix.

Drain pasta, mix with sauce from blender and pour into a greased 9 x 13" casserole dish. Top with the onion/'beef' mixture. Bake at 350 for 30m.

Am about halfway through "The Adventures...", gee it's kind of draggy, now I think on it. Bring on the golem I say!!!

So Incumbent Upon

Good morning to you, hope yours is going well...

I have been craving pea soup lately and last night I decided to make some!
My most recent attempts have involved a sort of "throw every pea-soup compatible spice you own into a pot and cook" and this time I decided to make it a little more pea-centric and less spice-centric. And I was so pleased with the results. Sometimes it's just better not to muck things up, isn't it? I even resisted the temptation to add liquid smoke and I'm glad I didn't.

Pea Soup

2 C dried split peas, rinsed and picked over
1 T olive oil
1 T Earth Balance 'butter'
1 onion, chopped
1 clove garlic, minced
1 t salt
1 t onion granules
1/2 t garlic granules
1/4 t pepper
6-8 C water

Saute the onion, then garlic in the oil and EB.
Add the onion and garlic granules, salt and pepper and mix well.
Add the peas and mix well.
Add the water and bring the temperature up, cover and bring to a boil.
Lower the heat a little and let the soup simmer until the peas are tender (maybe half an hour?).
Blend depending on your preference for smooth soup and serve.

So nice on a cold Winter's evening.


Here is something of a mixture of success and fail. Well, it didn't really materialize like I had planned, or something. It tasted great, though.

Basically, I sauteed some onions and garlic, added salt and cumin, a can of black beans rinsed and drained and a can of sweet potato puree. Oh, and maybe 1 1/2 t cocoa. It was meant to be a cross between chili topped sweet potatoes and skillet black beans with potatoes and tortillas. Sans tortillas. What it was was something tasty, but mushy... like a stew, but not.

Okay, the potatoes, now, the potatoes were excellent!
I washed some of the purple potatoes we still have left from our CSA and then nuked them (don't forget to prick them) for 6 minutes or so and left them to cool down while I did the bean stuff. Then I sliced them into rounds, heated up some (2 T veg) oil in my handy dandy skillet, sprinkled salt all over the oil, tossed those puppies in and fried them!

I guess that since I really didn't learn how to cook until we became vegan, I didn't have any frying experience, and I've generally looked upon it as 'from the Devil' fat wise... well, I've only just started frying things up in a skillet and boy is it fun and yummy! You can only have a few though, and not that often, I must remind myself.

Well, I finished reading Infinite Jest. No, he didn't wrap up all the loose ends, but I was really suprised at how un-irritated I was by this. It is sort of a pet peeve of mine when authors fail to bring it all together at the end, but for Infinite Jest, it was fine. I enjoyed the ride, it was great writing, and somehow it wasn't so incumbent upon him to tie everything up. Anyhow, I've been reading it for so long, hauling it around, flipping back and forth to read the endnotes, I sort of feel like I've lost a friend. But no worries, I'm reading "The Adventures of Kavalier and Clay" and enjoying it. Onward!

Kind of sad.

WWHFDLN

Carrot Cashew Sunshine Burger

Now, I'm afraid I could not dig up where I got this from... the tubes of the interweb must be broke. There are, however, many other recipes that are close... Actually, I must admit, I made these a long time ago, like, in the summer (when we had bucketloads of fresh cilantro), and froze them. They turned out pretty good! I just thawed them a little, fried them up, and BAM! supper. I think I must have used one of those recipes above, except adding more cashews because I didn't have any sunflower seeds or something...

2 C uncooked rice
1 1/2 C raw cashews
1 onion, chopped
2 1/2 C shredded carrots
1 C cilantro
1/2 t garlic granules
1/2 t salt
1 T olive oil

Cook the rice.
Process the cashews, garlic granules and salt until finely ground.
Saute the onions, then the carrots.
Mix everything (including the cilantro) together in batches in the food processor.
Make into patties and fry.
Makes 18 patties.

So close to done with Infinite Jest I can taste it. Will be kind of sad when it's over.

An Crane.

WWHFDLN

Aaaaaaaahh! Don't hit! Don't hit! It's not chicken!!!!!
It's that Morningstar Farms stuff.

Okay, now that we've got that out of the way...

May I present to you, Lemony "Chick'n" and Pasta

This is a repeat. It's kind of what I do when I've got a bag of those strips in the freezer.

2 C pasta, uncooked
1/2 bag frozen broccoli
1 pkg Morningstar Farms chickn strips
1 T soy sauce
1 T lemon juice
2 t cornstarch
1 t lemon herb seasoning
1 T olive oil
1/4 onion, chopped
1 clove garlic, minced

Start your water boiling.
In a nukeable dish, whisk together the soy sauce, lemon juice, cornstarch and lemon herb seasoning. Throw in the chickn strips.
Nuke 1m, shake and nuke 1m more.

Saute onion and garlic in oil in a large pot. Add the chikn and sauce (I scrape out as much of the sauce from the dish as I can, adding a little water to get most of it out). Brown the chickn. Cover and remove from heat.

When the pasta is almost done, toss in the broccoli, turn off the heat and cover. Let sit for a few minutes to thaw the broccoli, then drain.

Mix it all up and serve.

Still working through Infinite Jest, can't believe I'm on month three of reading this tome. Jeez, I thought I read fast!! Not an easy book to read, either, large chunks of time are preferable (that''s not happening) and arm strength required to flip to and fro to read the sometimes extensive endnotes.

Two things I will remember fondly about this book;

1) When writing dialogue one can use "..." to designate silence/consternation from one of the characters. For example,

"Milo, I have an crane stuck up mine arse."

"..."

2) You can just have a number designating an endnote stand alone. Now THAT was teh awesome (see p. 787).

Tinkery.

WWHFDLN*

Well, here is an old favorite... Baked Lentils. First introduced to me by a dear friend, I veganized this recipe. No honey here, folks. We are not beegans (this is vegan humor for vegans who eat honey)(I think).

I also doubled it and went from honey to corn syrup to maple syrup, a much better choice.

Obviously this recipe is up for much tinkering. So that makes it fun. Plus, it's super easy, cheap and filling!

2 C lentils, rinsed and picked over
1 large clove garlic, minced
1/4 C olive oil
1/4 C maple syrup
1 T onion soup mix
1 t garlic granules
1 t salt
1/4 t pepper
4 C water

Preheat oven to 350 degrees.
In a large pot that can go from stovetop to oven, saute the garlic in the oil. Add the salt, pepper and spices and mix well. Add the lentils and mix well, stirring for a bit until most of the water is evaporated. Add the maple syrup and water, stir well and cover. Bake for 60 - 90m or until tender. Serve with rice. Makes about 5 C.

*What We Had For Dinner Last Night

Sophisticated and Intelligent

WWHFDLN

Hello, my lovelies!
I was so pleased with this quick supper, mostly because of the bread!

You see, I took my favorite, Chickpea Pizza, and baked it in my skillet ala Whole Wheat Skillet Flatbread/Grandma's Cornbread Made Vegan... and it worked!

Chickpea Flatbread

2 C gram/besan/chickpea flour
1 t cumin
1 t salt
2 C water
1 T oil

Sift the dry ingredients into your mixing bowl.
Use your whisk to mix it well, then add the oil and then the water. Beat on high until well combined. Set aside.

Oil your skillet with the 1 T oil, making sure to get up the sides about halfway.

Place the skillet into the oven and preheat it to 400 degrees.

When the oven is ready, whip the flour mixture one more time, pull out your skillet and pour the batter in (it is really liquidy).

Bake for 20m, remove from oven and flip carefully (I used two spatulas for this) and bake 10 more minutes.

Cut into 8ths and serve.

Super filling, high in protein and they taste great.

Still reading "Infinite Jest", enjoyable, really invested in the characters at this point. Will be interesting to see how it all wraps up. I want to say something witty like, "David Foster Wallace is the more sophisticated, intelligent older brother of Douglas Coupland." or something, but that's not quite it... I am really enjoying his descriptions of the settings. He had a really great capability to capture the ethos of different subcultures.

Go Forth And Pasta

Woo! I made pasta, people!!!

I was looking for tofu balls recipes yesterday and somehow stumbled upon this... I guess I've been inspired!

Oh, truly, truly I say unto you that lo, it was good! How fun to make pasta, and seriously, it was not really that hard.

I had bought some semolina flour a while ago from the coop, it was on sale, I guess because ?they are discontinuing it?!? Figures, once I get my pasta groove on, my source dries up!

And the tofu balls were really good! I've made tofu balls before, one recipe used peanut butter, but these were quite good, held together well and taste great! It was so serendipitous (or was it ordained?) that I had wheat germ and everything to make these. Gotta be careful, sooooo tempting to just pop one in my mouth as I pass by the refrigerator! Nom, nom, nom.

My best advice for both the tofu balls and the pasta is- really coat them with flour before frying/boiling.

Other than that, go forth and pasta!

In other news, my husband desired that I set the record straight and desmirch his name re: he does not go around quoting "Silence of the lambs". So, for your reading pleasure, I give you the Space Ghost episode in which Zorak tells Branford Marsalis that he "will eat your liver, with some fava beans and a fine Chianti. (sup sup sup sup sup) Oh, and some gum.". By the way, do NOT go to youtube and type in gum, disease. Trust me.

We'll see about that!

WWHFDLN

So, I made some chili. Had a hankerin' for chili.

My latest favorite way to have chili is to use pineapple in it. And cocoa. And chocolate.

I had this can of jackfruit in syrup waaaaay in the back of my pantry and I thought I'd substitute the jackfruit for the pineapple. Some vegans have used it in BBQ as a sort of meat substitute.

Well, it turned out okay, except sort of strangely stringy. I think the jackfruit is a fibrous fruit and the stringy (like cat-hair thin, not like in those pictures) aspect was a little off putting. The taste was great, though. But next time, I'll probably just use pineapple again. At least I got the spice ratios worked out for a tasty chili supper.

Plus, I had it with Grandma's Cornbread Made Vegan, so who can complain? I make it just like the recipe, except without the egg replacer. Bah, egg replacer. If you have a cast iron skillet, I highly recommend you make this cornbread right away!

Jackfruit Chili

1 20 oz can jackfruit in syrup (the sweet kind)
1 can black beans
1 can pinto beans, rinsed and drained
1/2 can diced tomatoes
1/2 onion, chopped
2 cloves garlic, minced
1 T oil
1/4 C TVP
2 C water
1 ancho chile, deseeded
1 T chocolate chips
1 1/2 t cocoa
1 t cumin
1 t salt
1/2 t cinnamon

Saute your onion, then garlic. Add cumin, cinnamon, chile, chocolate chips, cocoa and salt.
Cut up the jackfruit into smaller pieces.
Add the beans, tomatoes, jackfruit, TVP and water amd mix well.
Bring to a boil, cover, lower heat and simmer until thick.


Here is a Crusty Potato Galette. I used some of the suggestions from the comments and made a few changes...

I shredded the potato. I rolled it up in 2 teatowels and squeezed out as much liquid as I could (that was fun!). I tossed, in a large Ziplock, all the potatoes and some oil. I sauteed a red onion with some garlic and the rosemary and tossed that in the bag as well, with the potatoes. I should have tossed in some salt and a little pepper. As it turns out, I salted and peppered every layer and ended up over salting and over peppering it up.

But it was still pretty good.

Those yellow beans were blanched and frozen from this summer. Gotta remember how good it is to crack those puppies up when it's January! So yummy! Served naked, (no, not me! the BEANS) they were deliciously sweet.

I must admit I am having an affair on "Infinite Jest". I justified it to myself (oh, isnt' that always the way!) because I did not want to lug that behemoth to the gym. So I started reading "The Adventures of Kavalier and Clay" and it's pretty fun so far. A complete stranger at the gym confessed she has started it 3 times and has yet to finish it! Well, we'll see about that!

More Orange Food

WWHFDLN

So, I'd been craving this garbanzo paprikash dish for a while now, but when I went to make it, I decided to make a few changes...

How's that for a surprise?

Anyway, I've made this before (follow that link to see other iterations) with crumbled, thawed tofu in the sauce and this time I thought, "Why not add it right in?". I've been making most of my sauces in the blender lately, as well, so I plopped a package of silken soft tofu in there along with the paprika and nutritional yeast.

I also dropped out the brown sugar that I usually add in and only used 1 T of the oil to lighten it up. I mean, it's already got ketchup in there, right? No need to be adding extra sugar, too. Also, the onion soup mix I use probably has lots of modified (shudder) corn syrup solids in it or something...

And I made the dumplings in the food processor and they turned out lovely! Nice and light and fluffy... I will definitely make the dumplings in the food processor from now on!

The orange color and creaminess from the tofu I did not dig, hence the post title... but it was worth a shot and now I know.

Creamy Garbanzo Paprikash

1 package of soft silken tofu
2 T paprika
1/4 C nutritional yeast
1/4 C ketchup
1 T onion soup mix
1 t salt
1 clove garlic

1 T oil
1/2 onion, chopped
2 cans garbanzo beans, drained

dumplings
2 C flour
1 T baking powder
1 t salt
4 T Earth Balance margarine
1/4 - 1/2 C water

Bring a large, and I do mean large, like seriously large pot of water to boil. This will take a while.

Meanwhile, blend all the sauce ingredients in the blender, scraping down the sides to mix well.

Saute your onion in a large pot, add the garbanzos and cover to let them cook a little.

Add all dry ingredients to processor, add butter and pulse until texture is like coarse meal. With processor running, pour water through the chute slowly, waiting a few moments between each small amount that you add, until the dough starts to form a ball and clears the sides of the processor.

On a floured surface, roll the dough into a thick snake, cut the snake into 1" bits. Use your hands to make the bits into balls and coat these with flour. When the water is boiling, add a bunch of salt to the water and turn the heat down a little, you want a rolling boil. Using a slotted spoon, lower your dumplings into the water, and once you've got them all in there, cover the pot and set the timer for 10m. DO NOT PEEK AT THE DUMPLINGS. Lower the heat if there's a lot of steam pouring out or anything.

Dump the sauce over your onions and garbanzos and mix well. Let simmer until the sauce is pretty thick.

When the 10m is up, remove the dumplings and add them to the pot with the garbanzos and sauce. Mix gently and serve.


Here was another good supper!

Wild Rice Pilaf with Sweet Almond Sauce

I used this recipe as a base for the wild rice part and then mixed it all up with some white rice.

1/4 C Earth Balance
1 C broken wild rice, uncooked
1/2 onion, chopped
1 clove garlic, minced
1 carrot, grated
2 T vegetable broth powder
1 t salt
3 C water

sauce

1/4 C almond butter
1 T soysauce
1 T sugar
1 clove garlic
1/2 C water

Melt the Earth Balance in a large heavy-bottomed pot. Saute the onion, then garlic. Add the carrots, vegetable broth powder, wild rice and salt. Mix well. Add the water, mix well, cover and bring to a boil. Lower heat and simmer 40m or until the wild rice is tender.

Blend the sauce ingredients together on cook on the stove until thickened.

Boy, this was really nice. I've made wild rice before and it's been pretty bland, but this was very tasty.

I have been powering through "Infinite Jest", alllllmost there! I can't wait to see how things come together- they're starting to, and the beginning of the book is soooo long with these completely unrelated stories going on, it's like, so exciting when a few of the character's paths cross. Why do I have this sneaking suspicion that he's not going to go the extra mile and make it all 'work out'?

If You're Into This Kind of Thing.

WWHFDLN

Ho, ho, ho...

Here is the bastard child of my 'Manwich Delight' and 'Dan's Saturday Night Special'... proceed with caution.

No, really, it's good. If you're into this kind of thing. Are my midwestern roots showing?

1 C elbow pasta
1/2 C TVP
1 can corn, drained
1/2 onion, chopped
1 clove garlic, minced
1 T oil
1 t salt

sauce;
1 can tomatoes, undrained
1/4 C nutritional yeast
2 T sugar
1 T HP sauce
1 t salt
1 t garlic granules
1/2 t prepared mustard
4 green olives (optional, I have been weirdly throwing olives into all my sauces lately... it's a compulsion)

Boil your pasta, along with the TVP. Stir fairly regularly because the TVP sticks.

Blend up the sauce ingredients.

Saute the onion and garlic, then add the sauce and corn and mix well. Simmer while your pasta and TVP boil.

Mix in the TVP and pasta and simmer until the sauce is thick.

Yum!

I Offer You.

WWHFDLN

Well, here it is... the infamous Indian Spiced Tofu! No, not really, it's not infamous, I'm just being silly, but it is a quick easy way to make a fast supper...

I followed the instructions almost to the 'T', except I used 1 t of salt as opposed to 1/2 t salt and I added 1 t of curry powder. Oh, and I left out the ginger. Oh, and I used the food processor to chop the carrots and garlic. And I crumbled the tofu with my hands.

It's easy peasy and it tastes good too. My favorite part is when you leave the mustard seeds in the pan until they start popping.

Still reading. I offer you a link about the author.

Bother.

Cashew Alfredo Sauce

So, another quick supper...

Tried this sauce and it was goooood...
V. nice.
This was just roughly half a box of pasta, the sauce and a can of peas.

Here's how I made it;

1/2 C raw cashews
1 clove garlic
1 T olive oil
1 T Earth Balance
2 T nutritional yeast
1 t salt

1 1/2 C pasta water

Boil up your pasta.
In a blender, blend the cashews, garlic, nutritional yeast and salt.
Scrape down sides and blend again until all cashew pieces are roughly uniform.

Take 1 1/2 C of your pasta water (you can even let a few of those noodles 'accidentally' slip in there- the starch is what thickens the sauce) and pour it into the blender and the blend! blend! blend!

Drain pasta, return pot to stove, toss in your Tablespoon of Earth Balance and your T of olive oil, toss in the pasta and peas and dump the sauce over all that. Mix well and serve hot.

Gah, no progress on the reading, I know, I know. Those Chabon books are taunting me from the bookshelf- 'read us, read us, elizabeth, we're so entertaiiiiining'...
Hey, I read somewhere that he never even ties up the loose ends at the end and there's no closure, surely that's excuse enough to stop, right?!?
Bother.