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Archive for the ‘Conscious Cooking’ Category

  

posting a preview here of what is to come…

Week 1: 1st-6th November 2016 Treat Yourself (and others)!
1st: Your favourite food – What is your favourite food? Make it and share!

Macaroni and Vegan “Cheese”– this week with Myoko’s Creamery nut and seed spread.

2nd: How to make friends – What’s your go to “impress me” meal?

For breakfast- Soy Chorizo and Scrambled Tofu

For lunch- Dolmas, Falafel and Hummus 

For dinner- Kabocha Soup, Local Sourdough Bread, Lemon and Creole Roasted Seitan Skewers

3rd: Treat yourself…to a break – What’s your “easy cook” meal? That you make when you can’t be bothered to cook much?

Baked Potatoes with all the Fixings: that way I can take a walk before dinner and not work too hard cooking.

4th: Eating out – Where do you eat when you want someone else to cook for you?

Charlie Hong Kongs (a local place) or Veggie Grill

5th: Late Night Snack – Tell us what you’re midnight snacking on!

Orange Almond Granola 

6th: Comfort food – Something that always cheers you up.

Panini Sandwiches with fresh Basil, Tomatoes and Zucchini 

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Mom and her sister are here, both from warmer climates, muttering about how cold it is here in Northern California. “The coldest winter I ever spent was a summer in San Fransisco,” Mark Twain said of our weather too, so they are in good company. 

I root around in the pantry for something to satisfy mom’s request for a “hot breakfast cereal is too cold do you have any oatmeal?” She says without stopping as I turn over the Bob’s Red Mill cornmeal package I’ve pulled from beside the flours.

Mom is mostly gluten free, so I say, “Muffins?”

“Oh, good then we can turn on the oven…”

“…and the heater when everyone is upstairs, otherwise we cook them.” Even though heat rises, our house has two climates: upstairs frozen tundra and downstairs scorching desert.

I’m scanning the ingredients and making mental calculations; eggs, yogurt, brown sugar, soy flour, how can I replace those? Mom is off soy too, at the moment. I have a plan. Not gluten free, but warm and very tasty served with nut butter or jam.

I bake as an experiment, using the recipe as “guidelines,” for quantities of liquid, sweetening and binders to replace eggs. Sometimes it works, oftentimes not so much. Today it did.

  I give you Outrageous Apricot Muffins thanks to the thermostat and my oddly stocked pantry. Fortunately, I doubled the recipe so it makes 2 dozen muffins. We finished the first dozen this morning.

Dry ingredients- combine well in a large bowl.

2/3 cup medium grind organic cornmeal 

2/3 cup garbanzo flour (replacing soy flour)

1/2 cup toasted wheatgerm 

1 cup organic whole wheat flour 

1 cup organic white flour 

1 cup ground raw hazelnuts (pulse chop in blender or Cuisinart)

1 cup ground raw pecans

1 cup organic raisins

1 package (about 1 cup) Trader Joe’s frozen semi dried apricots, chopped roughly into 1-3 centimeter pieces 

2 teaspoons of baking soda 

Liquid ingredients- mix together in a quart sized measuring cup or bowl.

1 cup vanilla almond milk (I like Trader Joe’s refrigerated brand)

1 small container of coconut vanilla non dairy yogurt (about 1 cup)

1 cup of honey or agave

2/3 cup of canola oil

Juice and grated zest from one large orange

1 tablespoon apple cider vinegar 

2 tablespoons chia seeds (to replace the egg, you can also use the same quantity of ground flaxseed)

1/2 cup unsweetened organic applesauce 

2 teaspoons vanilla extract 

Gently combine wet and dry ingredients, fill paper lined muffin tins with a generous 1/2 cup of batter. Bake in a preheated 350degree F oven for 25 minutes. An inserted toothpick should come out clean.

  

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Share your favorite cuisine.

The latest MoFo challenge has me flipping through cookbooks and pining for 35 thin, spiral bound Time Life International Cookbooks my mother received as a wedding gift. Because of the beautiful photographs, I judged these books by their covers: the white and green French fondant chicken, the sunshine seafood paella from Spain, the minimalist Japanese bento box. Occasionally, I peeked into the books for techniques and flavors to veganize a meat based recipe. Eventually, the books went the way of the other things that disappear with a big move.

Author, Barbara Kingsolver says America has “no apparent food culture” save Mc Donalds and Thanksgiving, but I think the embrace-every-food-culture-sheltered-on-our-shores sums us up. Recently Africa and Slovenia and Croatia come to mind as under-represented food flavor cuisines. Africa for the peanuty spicy, oven baked bread, all hands in one dish sharing generosity; and Slovenia and Croatia for the fresh from the garden, savory soups, decadent desserts and handmade pastas.

I am also thinking a lot about refugees. When I was in school, reading Cry the Beloved CountryStill Life with Rice and The Kite Runner, I learned about the violence between the Hutu and Tutsi tribes in Rwanda from a man who had witnessed the refugee camps first hand: the orphans and the widows, the suffering and diaspora. I remember his frustration that the horrors were mostly unknown to people in the United States. I remember feeling quite callous and uninformed about the whole thing myself. He made a Rwandan dinner and told me the story. A dish from his childhood, made vegan for me, flavored less spicy for my wimpy tongue. A delicious savory peanut sauce served with rice and vegetables. He talked with tears in his eyes about an orphan girl he could not forget.

Food transports us.

I pay more attention now to slips and wisps of refugee stories in the news. I am looking for the African peanut recipe and will post it here when I find it. As a nod to the continent, I flipped through Marcus Samuelsson’s Discovery of A Continent: foods, flavors and inspirations from Africa omnivore cookbook. I listen to the stories of Croatia’s welcome to refugees and frown at their neighbors closed borders. I am made aware of the isolating refugee (Syria and Nigeria) experience again through Yermi Brenner’s writing for Aljazeera, “Refugees Cook Their Way Into Integration” and would like my food today to honor cuisines people clutch, in order to feel something of fled homes.

I revisited my saves and stashes from a summer spent in Croatia and Slovenia: dried crimini mushrooms, spicy pasta, dried beans. And a cookie press I bought in Slovenia with the delightful description: “for self-confident cookies.” Today, I will make some of these.

American cuisine embraces the cultures that find refuge on our shores, it is time to welcome some more.

Vegetable Samosas (Inspired by Marcus Samuelsson’s African recipe)

Puff pastry dough cut into 4 by 4 inch squares

Filling:

2 Tablespoons of extra virgin olive oil

1 small onion sliced

2 small red potatoes cubed

1 Tablespoon curry powder

2 cloved minced garlic

1/2 head of cauliflower, cut into florets

1/2 cup coconut milk

1/2 cup water

1 lime, juice of

Saute onions and garlic until translucent about 5 minutes. Add potatoes, curry, carrots, garlic, cook for 10 minutes. Add cauliflower, coconut milk and water, simmer for 15 minutes. Remove from heat, mash with a fork for a chunky puree. Bake in a 425 degree F oven until the puff pastry is golden brown. Serve hot.

What is more welcoming than tea and cookies? Traditions such as sweet mint tea served with Qa’b el-ghazal can be comforting and welcoming for any visitor.

I am confident I can make these cookies my self.

I am confident I can make these cookies my self.

Qa’b el-ghazal (horns of the doe or cornes de gazelle) is a crescent shaped pastry with almond and sugar. I found recipes for these written in French including a “jaune d’oeuf” which is not vegan. And the 1000 and One website directions, including some fun directions like mix “le tout” [the all] with “les mains” [the hands]. The pictures are worth the price of admission- Samuelsson said the cookies were complex, he wasn’t kidding. He included a simpler Chinese style Almond Cookie recipe in his book. I am making a version of my own for the cookie press with a couple adaptations: pepper and chocolate style, too. Stay tuned. So here is what happened, I thought, what if I combined the spices and the almonds with the chocolate cookie dough. The result is a cookie combination inspired by Croatian Pepper Cookies, Chinese and African Almond Cookies and Chocolate biscotti.

Chocolate, Almond, Pepper Cookies

2 sticks or one cup of vegan butter

2 squares or 30 grams of unsweetened baking chocolate

1/2 cup date sugar or brown sugar if you prefer the cookies more sweet

1/2 cup roasted almonds, ground

1/2 cup of brown rice syrup

1 teaspoon vanilla, plus 1 teaspoon of almond extract, if a strong almond marzipan-like flavor is desired

2 2/3 cup of unbleached white flour

1-2 teaspoons each: ground cinnamon, cloves and black pepper

In a food processor, grind the almonds, add date sugar and half of the vegan butter. Melt the chocolate squares and the remainder of the butter, until the chocolate is just melted, the butter can still be semi soft. Add the chocolate butter mixture to the food processor, add extract/s, sweetener and spices. Add flour 1/3 cup at a time to process until the dough pulls from the sides of the processor and forms a ball. Remove the dough, press into a log shape, wrap with foil or plastic wrap and set in the freezer to chill for 20-30 minutes.

Remove the chilled dough, working quickly with clean hands, roll the dough into balls about 1 inch in diameter. Flatten slightly, then using plastic wrap between the cookie press and the dough, press the design into the cookies. Bake in a 320 degree F. oven fro 25-30 minutes until the smell makes your mouth water.

Slovenian cookie press with heart symbol.

Slovenian cookie press with heart symbol.

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What would Georgia O’Keefe eat if she were vegan?

Squash blossoms fresh from the garden, in morning sun.

Squash blossoms fresh from the garden, competing with the morning sun.

I just picked some beautiful squash blossoms from my yard today. I think stuffed squash blossoms would be the perfect thing for the artist who painted the hearts of flowers. I will also be including other edible flowers and what to do with them today. After I prep the blossoms.

The veggie box had turnips with the tops today so I am amending my stuffed blossoms (easy to stuff with daiya cheese and rice with herbs) to sauteed turnip greens with squash blossoms and soy mozzarella cheese. The turnips reminded me of the weathered cow skull bones O’Keefe painted, by preparing their lively locks I let the vegetables live on a little longer in my fridge.

Turnip tops and squash blossoms.

Turnip tops and squash blossoms.

A note about edible flowers- do not use flowers from a florist, these tend to have high concentrations of pesticides.

Other edible flowers include:

Blue borage flowers- these tiny mildly cucumber flavored star shaped blossoms freeze wonderfully in ice cubes or spark up a salad.

Red, orange and yellow nasturtiums add spice to salads (I have used both whole flowers and just petals, the leaves are edible too but have quite a kick).

Violet and white violets add beauty to salads and can also be candied without egg white, for a Victorian era treat.

Pink and white fuzzy guava petals have a light sweetness, I have never been able to do more with them than eat them straight from the plant.

Pink and lavender colored chive blossoms impart a lovely onion-like flavor to salads.

Sunflower, chamomile, pansy and rose petals can add bright yellows, purples, reds, and oranges to salads.

Chamomile, dried hibiscus flowers and rose hips also make wonderful tea.

Rosemary has tiny blue flowers which can also be used to impart a more subtle flavor or for garnish on a rosemary inspired dish.

O'Keefe's sly smile with southwestern clouds as captured by Ansel Adams.

O’Keefe’s sly smile with southwestern clouds as captured by Ansel Adams.

Have a colorful day.

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Equinox eats.

My brother’s birthday cake, because today is his birthday and he is a libra on the cusp and because I love him.

For my brother, Leif.

For my brother, Leif.

Surprise Cake

3 cups Rice Crispies

1 cup vegan marshmallows

1/2 cup vegan butter

1/2 cup organic crunchy peanut butter

16 ounces of vegan chocolate frosting

Melt the butter and marshmallows and peanut butter in a deep soup pot. Add the Rice Crispies folding them in until they are coated with the mixture. Press the “dough” into a round or square cake pan with a wooden spoon or plastic wrap under your hand. Cool until firm. Frost and surprise your guests with a solid cake that can be held in one hand.

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Make a dish using all seasonal produce.

This seems too easy. I have a weekly CSA veggie box that contains seasonal produce. Last night we made vegan quesadillas, with seared sweet potatoes, organic carrots, heirloom tomatoes and strawberries.

Vegan quesadilla, heirloom tomatoes, strawberries and carrots.

Vegan quesadilla, heirloom tomatoes, strawberries and carrots.

I also made roasted carrot and onion soup.

Roasted multicolored carrot soup.

Roasted multicolored carrot soup.

Roasted Carrot and Onion Soup

3-4 cups diced carrots (about 10 medium sized carrots)

2-3 cups diced onions (I had one very large onion)

2-3 Tablespoons olive oil for baking

1-2 cups of filtered water, or stock (if using stock, omit bouillon)

1 vegan bouillon cube

smoked paprika and chives or minced parsley for garnish

Slow roast diced fresh organic carrots and onions in a 350 degree F oven on a large baking sheet. I used a combination of yellow and orange carrots from my CSA box. When the carrots and onions have softened and started to turn golden brown, remove from the oven, combine with 1-2 cups of filtered water, and bouillon in a high powered blender. Puree for 1-3 minutes until smooth. Reheat on a low simmer for 10-20 minutes. Serve with a drizzle of oil, a dash of smoked paprika and chives or minced parsley.

I also have this beet. I will make something for an army with that.

This from my CSA box. I think they grew a bowling ball.

This from my CSA box. I think they grew a bowling ball.

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What three endless food supplies would you take if you were going to be stranded on an island?

My favorite popcorn toppings include soy sauce, extra virgin olive oil, nutritional yeast and creole seasoning or Old Bay seasoning.

My favorite popcorn toppings include soy sauce, extra virgin olive oil, nutritional yeast and creole seasoning or Old Bay seasoning.

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