new cookbooks!

the last day of vegan MOFO. it's been great getting to blog almost everyday this month. this opportunity seems to be the encouragment needed to dedicate time to the padding of my blog. an edible & potable repertoire has been birthed & rooted, & now needs nuturing to grow. as i mentioned yesterday, i want to return to other interests as well. there remains about a dozen draft posts to finish, hopefully by the year's end.

i bought a few new cookbooks the other day. *big smile* : vegan fusion world cuisine, the shoshoni cookbook & tassajara cookbook - lunches, picnics & appetizers. & i'm tickled, i'm pleased to say. i love the unqiue take on veg cooking in each of them. i'm a bit of a collector & really appreciate the efforts to make a cookbook interesting, beautiful & well-organised. i will, as always, take time to become well-acquainted with each new book, but these are my first impressions.



the vegan fusion has some wonderful photography that promotes tranquil well-being, a sense of connection to many places in the natural world. it has lots of resources & thoughts on being vegan. encouraging fresh, organic & live food, the recipes sound delish. there may be a few ingredients to stock, or it's a good chance to learn a few substitutes. keep in mind this book, from the Blossoming Lotus Café (which is currently closed) in Kaua'i, has access to fresh nuts, fruit & veg year-round. while there, it may be cheap & easy to buy local produce, alas in the wintery north, this book will be brought out only through the growing season. as the book is centred on the concept of world cuisine, imported foodstuffs associated with thai, japanese, indian, carribean & everywhere in between, must be purchased (usually available at the local health food store). as i'm presently in the middle east (where practically eveything is imported year-round), i look forward to experimenting soon.


tassajara cookbook is simply elegant & beautiful. *drool* owned by the san fancisco zen center, tassajara is a zen mountain center in california, & has been there since the 60's. it hosts visitors to sustain itself, & offers a wonderful palatte of vegetarian fare. i have a few other cookbooks they've produced, & they are lovely. this one focuses on finger foods & snacks in hand, which has been a focus of mine as of late, so i'm excited to say the least. again, because veg fare is found in all world cuisine, veg cuisine collects foodstuffs from around the world. this can always be simplified, but a few things will be needed, & are readily available, but it doesn't always follow 'local' to the letter. there is a whole section devoted to chutneys, sauces & salsas. yay! & another on pâtés & loaves. i love portable feasts. (btw, i have another cookbook, a thriftstore find, called the portable feast: picnic, lunch box & knapsack fare. knapsack fare! how great is that?)



the shoshoni cookbook - vegetarian recipes from the shoshoni yoga retreat, has been on my wishlist for some time. now, it's in my hand. it is not fancy, but it is packed with fairly quick & easy, & nutritious, recipes. there's a recipe for tofu feta, i cannot wait to try. unfortunately, many recipes call for apple juice concentrate, which may be easily accessible at home, i've not yet found it here in dubai. so i must find a substitute, or make my own?



needless to say, i really must stay out of the bookstore. it is a costly obsession. i usually relieve my guilt by only frequenting the used bookstores, but went upon a friend's request. who am i to deny someone else access to wonderful world of new books?

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good enough.

Perfect Potluck Dish: Curried Lentil & Wild Rice Salad

the second to last post of vegan MOFO, so what to post? there's so many great recipes i could share, ones i'll continue to add. i have some food related ideas i'd like to research as well as mini-essays on nutrition, especially iron, b12 & omegas. i'll also resume posting about ufo craft projects that are awaiting the next snow season in canada.

tonight's supper was Stuffed Portabellos in Tomato Sauce (i had to use a walnut garnish in lieu of the pine nut) accompanied by brown rice & Roasted Sweet Potatoes with Cinnamon Honey Butter (i've cut the cinnamon by 1 tsp).

as i've posted the portabello recipe, i must think of another, that'll have no pic for the time being.


there are a few ingredients in this dish, but it's worth it, nutritious & delicious. i love a dish that can be done in stages, plus it matures in flavour with a day in the fridge. i have my friend Mary to thank for bringing this to my attention, but it was published in the Canadian Living Magazine: July 2009.

Curried Lentil, Wild Rice & Orzo Salad

1/2 cup wild rice (cooked in 1 1/4 cups water)
2/3 cup green or brown lentils (2 1/3 cups water)
1/2 cup orzo pasta
1/2 cup currants
1/4 cup red onion, finely chopped
1/3 cup slivered almonds, toasted
1/4 cup cider vinegar
1 tsp ground cumin
1 tsp dijon
1/2 tsp ground coriander
1/4 tsp paprika
1/4 tsp nutmeg
1/4 tsp ground cardamon
pinch each of cinnamon, cloves & cayenne
1/3 cup oil

cook wild rice (30-35mins). cook lentils (20-25mins). cook orzo (5mins). drain each & transfer to a casserole dish (great for storing or transporting). add currants, onion & almonds. whisk the remaining ingredients & pour over lentil mixture. refridgerate at least 4 hours before serving.

i typically double the recipe, enough for the potluck & some for home.

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enjoy.

Stove-top Anasazi Beans

i came across this recipe in a cookbook i found in a bookstore in Kyoto, Japan. i don't remember which one. it looked good. i've made it a few times now, & it's pretty tasty.

Anasazi beans are small kidney shaped purple and white beans in the same family as pinto beans. They can be used in Latin American and Southwestern cuisines, and have a mild, sweet flavor which pairs with a mealy texture. Anasazi beans cook much more quickly than regular beans, and they appear to have been a part of the human diet in the Americas for thousands of years. The beans are also marketed as New Mexico cave beans, Aztec beans, New Mexico appaloosas, and Jacob's Cattle beans.'

Anasazi Beans

2 cups dried anasazi beans*, soak overnight
5 cups veggie broth, or water
¼ tsp black pepper
¼ tsp cumin
¼ tsp nutmeg
4 cloves garlic, minced
1 bay leaf
¼ cup olive oil, divided
½ cup celery, diced
½ cup onion, diced
½ cup red & green pepper, diced
½ cup carrot, diced
1 Tbsp tomato paste, or to taste
¼ tsp salt, to taste
1 Tbsp black treacle (molasses), or a couple Tbsps of maple syrup, optional

in a soup pot, cook beans in spices & broth until half done. meanwhile sauté veggies in olive oil, then add to the beans, & let simmer until done. add tomato paste, salt & molasses, simmer to mesh flavours. finish with freshly squeezed lemon juice & 1 Tbsp olive oil.

(i've transfered the beans to a casserole dish for leftovers & easy storage)

* pinto beans are a lovely substitute, though this time i used navy & kidney beans. beans, of course, have varying cooking times, so cook separately. i must follow this advice next time.

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enjoy.

Quick & Delish, II: Mushroom Bake

here are a couple of two-step dishes that we love. they were both recipes that i remember from my childhood, though they are now updated (ie. without canned mushrooms) & veganized. both call for a rich stock, so a roasted veg or mushroom would probably be outstanding, though i used my basic sautéed stock, which is on-hand in the freezer.

looks like i've got a bit ahead as this was last night's supper. next time, i'll try adding a handful of broccoli, or perhaps some swiss chard, to add some colour, vitamins & aesthetics. & for a bit more nutrition, with little to no change of taste, lightly dust each serving with nutritional yeast.

Glamour Mushroom Rice

1 small onion, finely chopped
1/3 cup butter
1 lb mushrooms, button or cremini
1 cup long grain rice
1 1/2 cups stock
s & p, to taste

preheat oven to 350º.

sauté onions in the butter. add the mushrooms & rice & stir until lightly golden. put his mixture into a 2qt casserole dish. cover & bake for an hour.

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Wild Rice with Mushrooms & Almonds

1 cup wild rice, washed
1/2 cup butter
1/2 cup slivered almonds
2 Tbsp chives, or scallions
8 oz mushrooms, button, cremini or portabello, sliced
2 1/2 cups stock

preheat oven to 325º.

sauté rice, almonds, chives & mushrooms in the butter until the almonds are golden (about 20mins).

transfer rice mixture into a greased 1 1/2 qt casserole dish. bring stock to a boil, then pour over the rice, & stir. cover & bake for 1 1/2 hours, ot until all the liquid is absorbed.

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enjoy!

Chickpeas, Chickpeas, Chickpeas!

my internet connection was interrupted for some reason, so i missed the chance to post yesterday.

these past few weeks, i've been scramblin' to make the recipes i've been posting for veganMOFO, so i may include pics. i've been adding some to previous posts with a few more on the way. these recipes are pretty much this week's menu. here are some great things to do with chickpeas.

[oops! i've realised that i've already posted (04/30/09) this recipe, but it's good enough to leave it here twice, hope you like it! the previous post includes the recipe for Cloud Biscuits as well.]

this recipe was inspired by a café on pizza corner in Halifax, NS. it is another of my absolute fav soups,

Garlic, Spinach & Chickpea Soup

1 large onion, roughly chopped
5 or more cloves garlic, minced
spices ~ 1 or 2 tsp crushed fennel seed, pinch cayenne, pinch paprika
a couple of handfuls of spinach*, finely sliced
half a red pepper, cut into a small dice
1 fennel (anise) bulb, sliced
3 small potatoes, cubed or half moons
2 cans (13 ½ oz, 398 ml) chickpeas, rinsed well & drained, or 3 cups cooked
1 can coconut milk (13 ½ oz, 398 ml)
4 cups veg stock, simmered to a boil
handful of fresh herbs, basil & parsley, finely chopped
freshly grated nutmeg (7 swipes along a little grater)
s & p

sauté onion with garlic for about 5mins. add spices, stir for 2 minutes. & then the spinach for another 2mins. add the remaining ingredients, & simmer gently until the potatoes are tender. fold in the fresh herbs & nutmeg. season with s & p to taste, then finish the soup with 'butter' for extra richness.

* the spinach could always be added directly to the bowl, & the soup poured atop just before serving. i wonder if kale would be tasty, or detract from the overall yumminess?

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Chickpea Stir-fry

1 large onion, roughly chopped
1 stalk celery, diced
3 cloves garlic, minced
1 tsp red chili flakes, to taste
pinch of cayenne, to taste
1/2 red pepper, small dice
2 cans chickpeas, washed
1 Tbsp fresh lemon juice
1 small tomato
handful of fresh basil, torn
s & p

sauté onion, celery & garlic. add spices, & stir for 2 mins. then add red pepper. add chickpeas & lemon juice, & stir until heated through. toss the chickpeas with the tomato & basil. season with s & p, to taste.

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Garbanzo Gravy

3/4 cup chickpea flour
1/3 cup nutritional yeast
1/2 small onion, minced (2 Tbsp dried minced onion)
1 large clove garlic, minced with salt (1/4 tsp garlic powder)
s & p
3 cups veg broth
2 Tbsp veg worcestershire sauce
1 Tbsp tamari

combine dry ingrediets in saucepan, & toast over medium heat, stirring for 2 mins. gradually whisk in the broth & the worcestershire sauce. cook, stirring until smooth & thickened. serve immediately. makes 2 cups.

i find this gravy rather mild, so use a rich veg stock or mushroom stock, & perhaps sautéed onions & garlic would boost the flavour.

from the vegan handbook, page 239 with amendments

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enjoy!

i won.

thanks to vegannifer for creating a contest, & lucky me, i won. i so look forward to opening up my bag of goodies.

the contest rules included perusing a list of earthy tips & goodies, or sharing personal tips on promoting a healthy world|home environment. good notion, eh? well, think i'll pose some questions for those of you who may have missed the 72 hour blog party.

1. what do you do to promote a healthy world?

2. what have you changed for a more sustainable future?

3. what can you do to further the cause?

i'm unsure how inundated you feel with the pressure of a doomed planet. i feel the weight of it as i'm always reading about the environment thru blogs, twitter, fb pages, & google reader. i realise that there are monumental changes that need to be addressed by large corporations & governmental agencies. & of course, the earth itself creates its own share of CO₂, but these are things in which i have little to no control. i arm myself with knowledge when possible, & i do not support companies with no respect for the world & those of us that live in it. but i cannot do nothing. if all i can do is reduce, recycle, & reuse at the present moment, so be it. when a time arrives, where i can initiate large scale change, dag nammit, i will. for now, i'll attempt to answer these questions on behalf of my household in the hope to convey my respect for you, & the earth.

Quick One-pot Dishes II: Curried Pinto Beans

thanks! to i'm an herbivore for the inspiration for today's lunch. in lieu of split peas for the following soup|stew, she used lentils, which was also my plan until i realised i had none, so i've used pinto beans.

Curried Pinto Beans,
a variation on a legume soup|stew

Found Questionnaire, II

from organarchy via I EAT TREES

1. What is one food you thought you’d miss when you went vegan, but don’t? i still do miss foods, though i think it's mostly the memory that's tied to these foods. i enjoy the memories, but it won't change my mind|actions.

2. What is a food or dish you wouldn’t touch as a child, but enjoy now? i was turned off spaghetti & tomato sauce at one point (perhaps it was mushy, cannot abide over-done pasta), & still have to remember that i actually like it today. there are some foods i wouldn't touch: not-so-fresh mushrooms (because of these, fresh mushrooms), fresh tomatoes (bits of stewed tomato), raw onions & garlic, banana peppers (anything with even a hint of spicy pepper).

3. What vegan dish or food you feel like you “should” like, but don’t? again, there's certain veg|foods i wish i could get used to, but can only in small amounts - okra, eggplant, seaweed

4. What beverage do you consume the most of on any given day? water, then tea.

5. What dish are you “famous” for making or bringing to gatherings? cakes, cookies, squares - baked goods.


6. Do you have any self-imposed food rules (like no food touching on the plate, or no nuts in sweets)? i feel a bit cheated if i don't have a grain|potato without a minimum of 3 veggie dishes of varying colour & texture. i don't drink alcohol with food. for me, one nullifies the other. in fact, i don't usually drink anything with most meals. there are more, i just can't think of any at the mo.

7. What’s one food or dish you tend to eat too much of when you have it in your home? i've learned many of these 'lessons' the hard way, so i try not to do this with anything, but... dwen-jeong chi gae| Korean bean paste stew with all the side dishes is my guilty pleasure.

8. What ingredient or food do you prefer to make yourself despite it being widely available prepackaged? veggie stock, salad dressings, preserves...

9. What ingredient or food is worth spending the extra money to get “the good stuff”? organic veg, olive or other oils, earth balance...

Found Questionnaire, I

thanks to organarchy, i have found a couple of fun posts (one for today & one for tomorrow) to add to the month of vegan thoughts to share.

1. Favorite non-dairy milk? noël nog, plain or chocolate peppermint.

2. Most disastrous recipe/meal failure? a few years ago, made a veggie soup, & the last minute decided to throw in some eggplant. blehk!

3. Favorite pickled item? pickled beets.

4. If you were stranded on an island & could only bring 3 foods, what would they be (don’t worry about how you’ll cook them)? let's see (tough one)... apples, cucumber & brown rice.

5. Fondest food memory from your childhood? ah, so many. well, i'll have to go with a holiday fav where we could choose the midnight meal on christmas eve. my mother would prepare whichever we chose, be it cabbage rolls, (*ahem*) homemade meat pie, or some other labour intensive dish probably with some delish dessert.

6. Favorite vegan ice cream? mmm... vanilla, plain or doctored with maple syrup. though chocolate raspberry would be second.

7. Most loved kitchen appliance? rice cooker.

8. Spice/herb you would die without? basil.

9. Favorite flavor of jam/jelly? though i don't often eat jams or jellies, when i do... i love raspberry jam. i usually only have one or two open at a time. now, if there was competition with apple jelly, pumpkin butter, wild strawberry jam, apricot jam, or blackberry jam, there would be a dilemma.

a vegan's bio & thoughts, point form

CubbyHole of
Expositions & Obscurities

• i'm an optimistic pessimist
• i know practically nothing
• i have my hands in many cookie jars
• i love trees
• the concept of time alludes me
• i love to read ~ study
• everything is interesting, except sports
• i love most classical music, even opera
  
• i enjoy walking thru galleries & museums
• i love to do the dishes in winter
• cooking is fun, baking is more fun
• organisation is important to me
• i don't understand the world
• i've learned that i think differently than many
• at the time, this surprised me greatly... it still does
• i love molasses, whole grains, veggies, water & wine
• i am a tea & coffee drinker

the 'why'.

on being vegan,

to make waves or not to make waves? this is my question. making waves may make change - uncontrollable change. i want to affect this world in a positive way, therefore, i have chosen a lifestyle that reflects this. i will answer 'why?' if asked. but to what degree? how much honesty can be digested in a sitting? i do not want to preach, demand or command. it is all too easy to point & scorn. nuturing an evolution of consciousness will take education, patience, & a strong will. if we are to be on the front lines of change, we must be brave, understanding, & willing to put aside our own judgemental slights in our behaviour & our language, as well as the cyclic nature of retribution. it takes strength, wisdom, & compassion to be that which people do not understand.

i'll pose a question: how would you know you live in a dark box unless there was a window? should i, can i be that window? no. i cannot be the idea, the window is the idea. the window must be discovered without manipulation. is this possible? breadcrumbs may be left to be found & digested slowly, with each new area being explored, each new territory assimilated. the light growing brighter, acclimatisation to brightness, an evolution of our senses.

there are two ideas that define me. if you must label me, think in these terms: freedom & compassion. i hold to no other. these are all there is.

okay, so a quick run down, a list of 'why's' & other answers...

* Compassion for all living things. yes, it's a buddhist notion, though i do not follow the religion per se. compassion for something as lowly as a rodent, speaks voluminous truths concerning the compassion we then bestow on our children, our elderly, our meek, our men, our women.

* Evolution of humanity to a higher plane of consciousness, to rise above our barbaric, animalistic nature. to utilise the intelligence we've earned & become something more. one cannot say we are not animals on one hand, then say it is our nature to kill & eat meat. realistically, we are animals - social, intelligent animals. if we are truly intellectually more capable than the others in the animal kingdom, our decorum should reflect this through our choices. note, however, that spiritually we are equal, & therefore, we must respect the threads of life woven around us.

Mushroom Stock & Mushroom Soup

to make both the stock & the soup in a day takes a bit of work & time, so divide it up if you can. i think i buy 3 lbs of mushrooms for both. if i can get them at reduced cost, i'll buy cremini. otherwise i'll buy white. either way, try not to use fresh, but a few days old for more flavour. i'm assuming portabellos would be fantastic, but expensive. i'm gonna try this recipe with wild mushrooms someday. use the mushrooms from the stock as a side dish. i may sauté them in a bit of butter with some added thyme, s & p, balsamic, or eat them cold & plain. my daughter likes them this way.

i love soup. i have a few absolute favs, this is one of them.

Mushroom Stock

2 lbs sliced mushrooms
1 onion, roughly chopped
2 cloves garlic
2-3 cloves
1 bay leaf
2-3 sprigs of fresh thyme
s & p

sauté mushrooms in 1 tsp butter with 1 tsp olive oil, until just browned, or lay them onto a large baking sheet & bake @ 375° until browned.




add mushrooms through to the thyme to a stockpot, & add just enough water to cover the mushrooms. simmer, covered, for 2 hours. check peridically, add as little water as necessary.




strain stock, simmer for another 10 to 15mins, to reduce & concentrate further, then season with s & p.

makes about 4 cups. for the following soup you will need to double this recipe, or use 4 cups veg stock, or plain water.

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Mushroom Soup

2 quarts (8 cups) of mushroom stock
2 cups (7 to 9) mushrooms (definitely cremini)
2 large carrots, cut into half moons & coins
2 stalks celery, cut into halved half moons
1 onion, roughly chopped
4 large potatoes, cut into halved half moons
1 bunch parsley, chopped fine
1 bunch scallions, thinly sliced
some fresh basil, thyme, oregano, to taste
s & p, to taste
finish with a couple of tsp butter or olive oil

clean & slice mushrooms, carrots, onion, celery & potatoes. cook in the mushroom stock until tender. season with s & p.

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enjoy!

Quick & Delish, I: Cauliflower Cakes

the first, what i hope to be many, dish that may not exactly be one-pot, but is still rather quick to prep & throw together. to keep in harmony with the title, the second key here is that these dishes be tasty.

Cauliflower Cakes

1 medium-sized cauliflower, 1 1/2 lbs, cut into florets
2 cups, or as needed, whole-grain breadcrumbs
handful of toasted sesame seeds
1/2 cup tahini & 1/2 cup almond butter (or 1/3 cup cashew butter)
1/2 tsp toasted sesame oil
1/2 cup scallions, finely chopped
s & p
1 to 2 Tbsp olive oil with 1/2 tsp toasted sesame oil

* stem florets until tender, 10 to 12mins. Transfer to a big bowl & mash well. stir-in breadcrumbs (1 1/2 cups), nut butter, sesame oil & scallions. season with s & p.
* shape into 12 patties, 1/2" thick & press into the remaining breadcrumbs mixed with toasted sesame seeds spread onto was paper.
* fry patties in oil until brown.

lovely served with a combined vegan mayo & thai chili sauce dip. they are quite filling, so think a light side dish, some greens, or cuke & tomato in balsamic, or even a nice quinoa salad.

this recipe was found in the veg times, september 2005 with a few amendments.
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enjoy!

Quick One-pot Dishes, I: Stuffed Portabellos

i have also discovered that things get complicated & stressful too quickly. perhaps it's just me, but i really need to simplify everything i do. i would like to focus on one-pot dinners for a while that can include leftovers for lunch.

nut or tofu loaves make excellent & filling sandwiches. a recipe that my great friend, Carol, gave me is also fantastic! i have veganised it & added my own touches. this is wonderful as the meaty portion of dinner, or on bread for lunch. i can not express how much i love this dish.

Stuffed Portabellos in Tomato Sauce

4-6 large portabello mushrooms, stems removed & brushed clean
tomato sauce, plain or fancy with sautéed garlic, onions in butter & sesame oil

16oz. firm tofu
1 to 2 Tbsp tamari
1/2 to 1 tsp sesame oil
1/2 tsp dried greek oregano, this is best if you can get it
handful fresh basil
herbs salees, or salted green onion with parsley, to taste (if you have some on hand), or handful of fresh green onion & fresh parsley
1 to 2 Tbsp nutritional yeast
s & p
little milk or sour cream, just for extra creaminess, optional
1 Tbsp of the tomato sauce
pine nuts

prepare a baking dish, large enough to accomodate the number of mushrooms, by spooning a good layer of tomato sauce to cover, i use almost 2 jars. make a filling with the mashed tofu, tamari, sesame oil, s & p, sour cream & chopped oregano & basil. put a couple of Tbsp atop of the prepared mushrooms & place them in the dish. garnish each with a few pine nuts. carefully, spoon a little extra sauce around the mushrooms, so that the sides are being cocooned, but they are not swimming. since there's a bit of space, it's nice to submerse a few florets of broccoli into the sauce.

Bake 350°, at for 30 mins.

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enjoy!

Fluffy Pancakes with Blueberry Compote aside Coconut smothered Bananas

this recipe is quick & wonderful, it has become one of our favs. it is from a great little canadian mag, T.O.F.U..

i made this for a brunch one friday last november, & saved it as a blog draft, where is has been sitting until now. today i'll actually post it. *tsktsk* sorry, it got gobbled up so fast, i didn't get a pic. (just added a photo from another batch)

they are called fluffly pancakes, & they are. here, i have substituted the all white flour with whole wheat flour, so not quite so fluffy, but you could go retro. i also like to cut back the taste of baking powder in every recipe, so i changed that as well. here's my version...

Fluffy Buttermilk Pancakes

1 1/2 cups soy milk
2 tsp apple cider vinegar
1 1/4 cup white flour
1/4 cup whole wheat flour
2 Tbsp arrowroot
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp cream of tartart
1/4 cup sunflower or safflower oil

add vinegar to milk, & let sit. meanwhile, sift dry ingredients. gently stir the milk into the dry mixture. let sit again, so the gluten has time to stretch. turn on the gas, & slowly warm the cast iron to almost hot. griddle your cakes any way you like. *wait 'til you see the bubbles, then flip*

perhaps next time, i'll try adding a few drop of maple extract... & some cinnamon to the batter.

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Blueberry Compote (any fruit compote)

see page 137, Vegan cupcakes Take over the World. as i'm unsure about copyright, i'll just tell you where i got the recipe, & the ingredients... blueberries, arrowroot, lemon juice, sweetness.

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thanks to my friend, Krista, for this next recipe. i think it would be nice to throw some spice (nutmeg, cardamon, anise) while the coconut milk is simmering. okay, i didn't have coconut cream, so i added some soy cream in its stead. can you really tell the difference? not authentic thai style, i added some star anise today. it wasn't particularly strong in licorice flavour, but added some depth.

Glooay buat chee,
Coconut smothered Bananas

3 bananas, ripeness depends on preference, i like mine just ripe
1/2 cup thick coconut cream
2 cups coconut milk
3-5 tbsp sugar, to taste (the more ripe the bananas, add less sugar)
1/2 tsp salt

Bring coconut milk to simmer over medium heat. meanwhile, peel the bananas, cut in half, then half again lengthwise.

Add the bananas, simmer until softened, a few mins, then add sugar & salt. once the sugar has completely dissolved, pour the cocounut cream into the saucepan, stir another minute. Remove from heat & serve.

if there is some leftover rice, throw it in & balance the starch with some extra sweetness.

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did you know?

"...that most monkeys eat bananas by pinching the bottom end of the banana -- NOT by peeling back from the stem end? Try it! The pressure from the pinching method creates a tear in the peel, and voila! -- the fruit is easily revealed and ready to munch on.

Besides the ease of peeling a banana the 'monkey way', an added advantage to this method is that once you eat your way to the bottom (the stem end -- it makes a nice "handle", by the way), the banana comes out easily, with no teeth or finger prompting.

Finally, those nasty clingy stringy things (which usually remain on the banana after you've peeled it the traditional way) can be more easily eliminated when you peel from the non-stem end. For some reason, the strings tend to stay attached to the skin when peeled non-traditionally. Thus an extra "string-removal step" is not needed, and you're able to enjoy your banana sooner."

thanks BananaBaker!

enjoy!

Dubai Weekend, & Thank you! vegan MOFO

just wanted to add a quick note today concerning my writing schedule for veganMOFO as it'll be slightly different than in North America because the weekend here is friday/saturday, needless to say weekdays are sunday thru thursday. with everything happening on a weekend, i won't have time on fridays, but will post on sundays.

also wanted to add a thanks to those working so hard putting this awesome idea together. it's fun to come together like this, discover new things, & get to share thoughts & ideas. i love taking part. during dark times, it is a bit trying to 'stick to my guns'. this helps me realise that it's not just me standing alone on some achromatic linear void, while the world revolves beside me in technocolor. i'm getting traffic to my site & comments too! it feels great to be communicating with people. i have just discovered vegan month of food. i was completely unaware of it, & by chance came across it on november 1st, whew. i'm not as prepared for this round as i'll be for the next. [i thought this was only the 2nd round as there's only a bloglist for 2009, when were the others?] i have few photos of food that i've not already posted. & i've not been cooking up a storm this week. guess i'll have to add that to this week's list. :)

that's it for now, onto the weekend of reading the 713 blogs now added to my googleReader! i just bought Fable III, so i will probably get behind in the reading plan. & i have a craft date tomorrow, yeah! i will be revisiting quilt blocks i started last january. i had decided to try at least 1 block from each of the 15 examples from Stars by Chris Franses, & perhaps put them into a quilt at some point. *no pressure* i got so far as making the first two templates, buying|washing|ironing the material, cutting a few pieces & that's about it. think i need to add some pressure.




good enough!

let's talk cookbooks with some Mulled Wine

it's one of my favourite past times, to sit with a new, or new to me, cookbook & flip through the recipes. i test a good cookbook by it's ability to index well, give simple instructions without a lot of clutter on the pages, &, of course, providing great food ideas. photography is always nice, but not essential. that said, one of my favs (Korean temples & food) is full of wonderful photography. i prefer it to feel nice in my hand as the other is usually preoccupied with a glass of wine or a cuppa. speaking of which, that's a great topic, vegan wines. any preferences?

i must have a few hundred cookbooks, which are at home at the moment, & could probably be weeded a bit. still i have 15 here, plus all my handwritten recipes. i'm in the process of including all i can remember into my libraryThing. i'm also trying to type all my collected handwritten recipes into a database.

a good cookbook should excite my interest enough to lure me to the kitchen. i have bought one recently that may have something in it, but too many recipes i've thought of on my own or have favourites of already. i should have read through it more carefully i suppose. i'm not a beginner cook as i've been practicing since i could hold a knife. & started baking with my easy bake oven (i was so proud of those little cakes), & making candy cane cookies with my mom. nor am i an expert as i am always learning new things & have mastered very little. so i'm always looking for a book that will teach as well as inspire. one that will skip much of the everyday basics, but will include little known basics. if that makes any sense. when i return home & the years that follow, i hope to focus almost exclusively on local produce, mostly from my garden & wild gathered herbs & mushrooms. some of my books represent this desire. anyways, i thought i'd include some of my favs, but it is so difficult to choose. & most are not in sight.

short list of essential cookbooks (veg ones) that musn't leave my shelf,

~ Korean temples & food, Jung Lee
~ laurel's kitchen. Laurel Robertson
~ the New Farmhouse Vegetarian Cookbook, Louise Hagler
~ my Black Book, handwritten, gathered from every nook & cranny
~ la Dolce vegan, Sarah Kramer
~ Essential Vegetarian
~ Madhur Jaffrey'd World Vegetarian
~ Everyday Vegan, Dreena Burton
~ Mediterranean Vegan, Donna Klein
~ Vegan Planet, Robin Robertson

i think there are a few more to add to this list, then again, it would no longer be a short list. well, i was hoping to add more to this post, but the day has gotten away. perhaps this will be continued...
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Mulled Wine, Glühwein

thanks to my friend Suzanne, who i met in Korea, for this great recipe. i threw a party, & she made this at my place, it's that quick & easy. per bottle of vegan red & in a large enough pot, steep together...

2-4 Tbsp sugar
3-4 mandarin oranges, or 1 navel orange
juice of half a lemon, little less than half (usually use half of a lemon for 2 bottles of wine)
3 or 4 cloves
a cinnamon stick or 2

for a few mins let the flavours combine, but don't bring to a boil. *sip carefully*

here's a few finds that i'm looking forward to trying... Hot Cranberry Cider & Glögi, a traditional Finnish winter drink.

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give the Bard of Cornwall a listen while you chill out, he's good.

enjoy!

re: spice organising, plus Pesto Pasta with Squash, Spinach & Sweet Peppers

in response to In the Mood for Noodles' post (thanks K) about spice organisation, i thought i'd share my filing system. i've never given it any thought really, nor have i asked friends for their ideas, but i think it rather an interesting topic & perhaps i will inquire. i do tend to lean towards mania for organisation. my brain being so chaotic, that it is essential my physical environment be composed.

i don't know if anyone has choosen to do this, but i loosely group the 47 bottles of herbs & spices by cuisine & usage. i find this an extremely easy way to quickly grab what i need. for example, i have all Indian spices (cumin, coriander, turmeric, curry, garam masala et al.) & Middle Eastern (za'atar, sumac...) on one side of the drawer, while the pepper spices (paprika, cayenne, Korean chili pepper...) opposite. at home, i have 4 drawers, but here i have 2 big ones, so there's also two rows of French & Italian spices (parsley, basil, oregano... plus the garlic powder for when i'm in a hurry). in a separate drawer, there's the baking spices (cinnamon, ginger, nutmeg, cloves, pumpkin pie spice...). i keep the salt, pepper & sesame salt on the counter for easy access. white & black sesame seeds & nutritional yeast are kept on the shelf with the oils & vinegars.

the spices are usually bought in small quantities (or i share with friends) & kept in spice jars in a couple of drawers. i tend not to label them as i know them by sight or smell, well except for a few, mostly the blends, for which i use found recipes. my labels are not fancy, masking tape with a sharpie pen (it won't bleed or smudge once dry, great labels for the freezer too.)

Can you guess the black spice in the centre? it's a new find for me. (*hint, it's not mustard seed)

i like the drawer system, deep drawers would allow for bigger bottles, such as tarragon vinegar. or a garlic pot. but when i build my house someday *fingers crossed*, i want a special built in cupboard in the wall that is only as deep as a spice bottle. i have some ideas on the cupboard door too, but i guess i shouldn't dream in such detail.

i like to keep my teas in a similar pattern, divided into caffeine & herbal, then subdivided. well, that's my 2¢. anyone else file in a similar fashion?
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Pesto Pasta with Squash, Spinach & Sweet Peppers

as with many meals cooked at home, this was inspired from restaurant fare in Korea.

1 clove garlic - minced
1 large spanish onion, roughly chopped
¼ cup veg stock, or water
1 butternut squash, peeled, cut into ¼" slices
1 sweet red pepper, thinly sliced strips
a handful baby spinach, thinly sliced strips
3 Tbsp pesto, to taste
1 cup pasta shells

garnish with fresh italian parsley, roughly chopped, with cherry tomatoes, halved

Sauté garlic with onion 'til golden. Add veg stock & squash, cover 'til medium softness on low heat. Throw on the red pepper, cover & turn off. Meanwhile prepare pasta el dente. When pasta is drained, gently heat the covered veggies, without stirring, with the spinach thrown on top. As spinach begins to wilt, gently toss in the pesto & then shells. To serve, top with fresh parsley & cherry tomatoes. Good with crusty bread.

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enjoy!

Pumpkin Porridge

since i've been on a kick about my travels in South Korea, i thought i'd share a recipe my teacher taught me. it's easy & delicious. & since it's pumpkin season (in some parts), it's mostly local. it does have a couple of specialised ingredients, that can be found at an asian grocery store or health food store, though i've not tried to look for these things at a typical grocery store.

i love recipes that can be done in stages. here the beans can be cooked one day, the pumpkin gutted & peeled on another, then thrown together the following day in a little time. wonderful.

'hobak' is a general term used to describe pumpkin, squash or zucchini. i tend to use a butternut squash or a pumpkin as in the halloween variety. i had to borrow this photo, but will add my own next time i make some. the photo is linked to a blog that describes with pics how to make this, though my recipe differs slightly.

Pumpkin Porridge, 'Hobakjuk'

small pumpkin, halved, scraped clean, peeled, cut into chunks (can be frozen)
1 cup azuki beans, small red beans, cooked separately
1/2 cup glutinous rice
3 to 5 Tbsp dark brown sugar, to taste
1 tsp sea salt

place the beans in a saucepan covered in a couple of inches of water. bring to a boil & simmer until soft, strain & discard water. place the pumpkin in a large soup pot, covering it in a couple of inches of water. bring the pumpkin to a boil & simmer gently for 15mins. turn down the heat to low & break up the pumpkin chunks into small pieces. add the cooked beans & the rice, simmer for another 20mins on a medium heat. add sugar (in small amounts whilst taste testing) & salt, continue to simmer for another 20mins on medium heat. stir occasionally to prevent sticking.

this is great served either warm or cold, alone in a bowl with some toast, or as a side dish to lunch or supper.
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enjoy!

Home-style Chocolate Chip Cookies

to kick of Vegan Month of Food, i'm gonna include, one of favs, a sweet recipe that is divine with an accidental variation that is also delish, plus another idea for the next time i'm gonna make these.

Home-style Chocolate Cookies

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/4 tsp salt
1/3 cup maple syrup
1/4 tsp black strap molasses, for the 'buttery-ness'
1 to 1 1/2 tsp vanilla
1/4 cup oil (if more is needed [dry batter], also add 1 tsp more maple syrup)
1/3 cup chocolate chips

Accidental Molasses Cookies
1/4 cup molasses
1/4 tsp ginger

Home-style Cranberry Cookies
1/3 cup dried cranberries
aniseed

Yield: 9 -12 cookies
Oven Temperature: 350°F
Bake for 10-11mins, let cool for a min before removing from sheet

Tips

* these cookies spread well, so leave generous spacing.

* whenever possible, i like to substitute an all white flour recipe, so this is my rule of thumb,

3/4 cup white flour : 1/4 cup ww flour

* spelt flour may be used interchangeably, but add an extra 2 to 4 Tbsp of spelt, depending on amount that the flour is refined.

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enjoy!