Tag Archives: VeganMoFo

Last CSA share of the year

Standard

My last ½ share. I roasted these Brussels sprouts tonight with some olive oil, salt, and garlic salt. After my hubby informed me that he loathes brussel sprouts, I proceeded to eat them. All of them. Well, I gave one to Ruby. Cover anything with olive oil and salt and it’s going to be pretty irresistible to me. I haven’t had Brussels sprouts very often. But they tasted just fine—kind of like a combo of broccoli and cabbage—which makes sense, since they’re highly related.

I’m bummed that the season is over. Although I didn’t always use every bit of the veggies each week (I wasted the lettuce more than once, for instance—salad just doesn’t inspire me), the food budget is going to go up. Or we’re going to eat less fresh veggies. Sigh.

I spent the evening putting together a Potato-Sweet Potato-Leek crockpot soup to get us set up for the weekend, as well as roasting the remaining beets. Plus, I’m about to put in the 2nd loaf of spelt bread of the day. (I experimented with replacing the majority of the whole wheat flour with spelt flour. It made the dough extra sticky, but the bread turned out just fine.)

Last CSA 2011

Sesame Peanut Coconut Collard Greens

Standard
Sesame Peanut Coconut Collard Greens

More and more, I’m feeling comfortable straying far from a recipe and substituting all kinds of ingredients. It was bound to happen sooner or later after cooking most of our meals at home over the last several years. Here is the quick dinner I made for myself this evening. It was loosely inspired by the Gingered Collard Greens recipe in The 30 Minute Vegan, but only in the sesame and ginger sense. I was already planning to prepare collards, but I might not have thought to use toasted sesame oil, and sprinkle with toasted sesame seeds. Also, I was out of fresh ginger, but the powdered worked just fine.

Sesame Peanut Coconut Collard Greens

Ingredients:

  • 1 tsp to 1 T toasted sesame oil, just enough to sauté with
  • 1 large garlic clove, finely chopped
  • ¼ tsp or so salt
  • 1 tsp ginger powder
  • Several large collard leaves, deribbed and cut into small strips
  • 2 T coconut milk
  • 1 T peanut butter or other nut butter
  • Sesame seeds, toasted
  • Sunflower seeds, toasted
  • Small jalapeño pepper, finely chopped
  • Sriracha sauce, for garnish

Dry sauté the sesame seeds and sunflower seeds over medium high heat, stirring constantly, until they are browned and fragrant. Set aside.

Sauté the garlic, jalapeno, salt, and ginger powder over medium heat until the garlic is browned. Add the collards and cook for a few minutes, stirring frequently until they are wilted but still bright green. Add the coconut milk and peanut butter. Cook for a few minutes, until the peanut butter is well dissolved. Stir in the toasted seeds and serve on a bed of brown rice. Drizzle with Sriracha, because Sriracha is good on just about everything.

Breakfast scramble at Tiffany’s, transplanting aspens, and using up the teff

Standard

Today, I slept way in (of course), read Among Others for about an hour,  and then made a breakfast scramble. Wasn’t really impressed with it this time, but then I’ve been feeling a little weird about food all weekend, anyway.

During brunch, we watched Breakfast at Tiffany’s, which, if you can believe, I had never seen before.

As soon as hubby left with the kids to drive them back, I went out back to tackle the yard. It’s needed mowing for quite some time now, and I wanted to make sure to do it one last time before the winter hits. I hate to look out the kitchen winter all winter and see it all disheveled. Funny, I can let it go for  a month in the summer, but just knowing that I can’t mow it if I want to because it’s too cold or wet bothers me. Plus, the neighbor’s aspen had shot up about a dozen runners into our yard and they had grown quite a bit.

Since we’ve never been able to afford much landscaping at this house, and I’ve even shamefully bought trees before and then felt intimidated by the daunting task of digging through rock and never got around to planting them, I decide to dig up a few of the Aspen starts and replant them around the yard. I transplanted 5 or so of them, and left a few where they were. I really have no idea if they’ll survive (I have the opposite of a green thumb), but I’ve always heard that fall is a good time to plant trees. I figure if I water them for a few weeks or until it gets biting cold, that a few might take. Our lot has always been a struggle—the ground is full of large rocks and boulders that are very close to the surface—and before being cleared, only junipers and sage type brush grew here. Most of the neighbors who have trees either inherited a juniper, or used a combo of jack hammer and raised beds to plant their deciduous trees. We’ve never had the money to do that. Still, I cringe all of the time thinking how large even the smallest tree could have been after 10 years.

I managed to get several hours of reading in today, which is great! In fact, I stayed away from the laptop all weekend except for my nightly blog posts. I need that sometimes.

This evening I finally used up some of the teff that I bought at Bob’s Red Mill. I found this recipe for teff muffins and modified it as follows. They turned out pretty good, with a mild sweet taste and a tiny little crunch from some of the teff seeds that weren’t fully ground.

Oct 17—Please note: I’ve modified the recipe section of this post to accommodate the preferences of the original recipe author. Please see The Picky Vegan for the original recipe.

Teff Muffins

  • ½ cup sugar
  • ¾ cup teff flour {I first had to grind up my teff seeds in the Vitamix—I used the dry container for this, but probably the regular container would have done the trick as well.}
  • ¾ cup whole wheat flour
  • ½ cup tapioca starch {I actually had this on hand—one bag has lasted a long time in the fridge}
  • 1½ tsp baking powder {I had just used the last of the baking powder, so I subbed approximately 1 tsp baking soda plus 1/2 cup of soy yogurt per tsp of baking powder, which is a trick I found on another website.}
  • ¼ tsp salt
  • 2 T ground flax seeds plus 6 T water, whipped with a fork, or other egg replacer
  • ½ cup water
  • ½ cup apple sauce
  • 1-2 T almond butter or other nut butter {I can’t believe I forgot to put this into the original post—the dabs of peanut butter really hit the spot!}

Mix the flax, water, and apple sauce; set aside. Mix the dry ingredients in a separate bowl. Add the wet to the dry, mix until just combined. Spoon the mixture into a greased muffin pan (I like to use a mini-muffin pan). Put a dab of nut butter on the top of each one. (You could also mix the peanut butter in with the other wet ingredients). Bake at 400° for about 30 minutes, or until a toothpick or fork comes clean when poked into the center of one.

Potato-Parsnip-Cabbage soup for a chilly day

Standard
Potato Parsnip Cabbage Soup

The kids are here for the weekend, so what does that mean? Soup! I was going to torture them with a giant crockpot soup, but didn’t get started until late, so I made it on the stove. Hubby loved it, kids pretended to love it. It wasn’t bad. And, miraculously, there are leftovers.

Potato Parsnip Cabbage Soup

Lazily adapted from this vegan parsnip soup recipe. Let’s just say I didn’t feel like measuring anything tonight and I was using up a lot of what I had on hand.

Ingredients:

  • 2 cloves garlic
  • 1 small onion, plus onion greens
  • 1-2 T yellow curry powder
  • 1 T cider vinegar
  • 6-ish Russet potatoes
  • 2 medium parsnips {from the CSA}
  • ¾ of a medium-sized green cabbage {I’ve made this type of soup before, but it had not occurred to me to use cabbage. And we had a lot of cabbage, green and purple, to use up from the last few CSA weeks.}
  • A couple of chunks of celeriac, grated
  • A couple of chunks of parsnip, grated and set aside
  • 1 tsp to 1 T each of various spices: herbes de Provence, rosemary, sage, thyme
  • Broth {we had Better than Bouillon vegetable base on hand}
  • A squirt or two of Sriracha hot chili sauce
  • About 1 T of vegan Worcestershire
  • Salt and pepper to taste
  • 1-2 T plain soy yogurt {It also would not have occurred to me to mix this in, if not for the above recipe}

Basically, I sautéed the onion and garlic, then added them to a large soup pot. I roughly cut up the potatoes, parsnip, and cabbage, and added them to the pot, sautéing a little. I then added enough water to mostly fill the pot. I added some veggie broth paste, the vinegar, the Sriracha, the various spices, and the salt and pepper. I brought it to a boil and simmered for ½ hour to 45 minutes until the potatoes were tender but not mushy. I then poured about half of the soup into another soup pot and (carefully!) used my handy immersion blender to make it creamy. Next, I poured the creamy soup back into the original pot to combine. I then stirred in the yogurt. The yogurt really didn’t dissolve as well as I wanted, but I didn’t give it long.

In the meantime, I sautéed the grated parsnip until it was crispy. {This idea was from the recipe as well, except I think I was supposed to use shavings.}

Each bowl of soup got a little parsnip garnish and was served with yesterday’s fresh-baked bread.

Typical week: vegan food, tabling, protest, radio show, work

Standard

My VeganMoFo hasn’t been very exciting yet. I did finally make a fennel top pesto Sunday and also a tempeh pâté from The 30-Day Vegan Challenge. They both tasted in the not-bad category, but the photos did not turn out well (nondescript green, all-around). Unfortunately, I then got sick Sunday night and subsequently decided that everything in my fridge added or created during the weekend grossed me out. Does that ever happen to you?

Tonight, I was short on time, but after making a quick dinner from frozen veggie potstickers, rice, and a few fresh greens from the CSA basket, I had a sweet/chocolate craving and whipped up another small chocolate cake. Which hubby is already trying to bust into while it’s cooling. I won’t be able to resist much longer either. The great thing about this cake, is that it’s not really that sweet tasting, but it is satisfying.

Had a college tabling event for VegNet (World Farm Animal’s Day / World Vegetarian Day) and a protest against the killing of Oregon’s wolves this week, both during lunch hours. Have been working on next week’s radio show in the evenings, SharePointing during the work days. Not much else going on.

Red curry coconut soup warms me up on a drizzly fall day

Standard

Every now and then I crave curry coconut soup. I try to keep canned coconut milk on hand for just this reason.

Tonight, for a late dinner on a drizzly fall day, I threw together this soup:

Red Curry Coconut Soup

Ingredients:

  • 1 can light coconut milk
  • 1 can veggie broth {use the same can to mix up the broth}
  • A few spare carrots or whatever veggies you have around, diced
  • ½ cup or so shredded green cabbage
  • 1 T Chiang Mai red curry powder, adjust according to how spicy you want it {Chiang Mai is a mixture of red chili powder, garlic, galangal root, lemon grass, and coriander powder. I’ve also used yellow or green curry in a similar recipe. I like the curry variety available at World Market—we don’t have an Asian store in Bend.}
  • 1 tsp Chili Garlic Sauce, adjust according to how spicy you want it
  • Tofu, diced {some days I just add it to the soup, today, I felt like lightly browning it in Earth Balance coconut spread first}
  • Smoked salt, to taste
  • Lemon pepper, to taste
  • Fresh-squeezed lemon, to taste

Directions:

Combine ingredients, bring to a boil. Reduce, simmer for about 15 minutes. If you don’t simmer it too long, the veggies will still be slightly crunchy.

Whole wheat cinnamon-raisin bread

Standard
Raisin bread on pizza pell

I made whole wheat cinnamon-raisin bread this evening and the house smells so good! I almost can’t wait until fall and winter weather when it’s cold and baking bread will help warm up the house any time of day.

After baking bread all summer, I’ve learned what ingredients I can tweak. This is the basic master recipe but heavy on the white whole wheat:

  • I substituted some of the flour with a cup of oats and ½ cup wheat germ
  • I substituted a cup of “buttermilk” (soy milk plus cider vinegar) for one of the cups of water
  • I added a couple of tablespoons of ground flax, plus cinnamon, nutmeg, raisins, and a few tablespoons of soy yogurt