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Archive for the ‘Recipes’ Category

Edamame Mac n Cheez

I love making different versions of macaroni with creamy sauces.

This version uses three types of noodles:  wheat twists, wheat elbow macaroni and corn elbow macaroni.

Basil and edamame brings bright flavor, calcium and protein.

1/2 cup each: wheat twists, wheat elbow macaroni and corn elbow macaroni.

1 1/2 cups organic soy milk 

1 boullion cube

1/2 cup raw cashew pieces

Basil 4-6 frozen cubes or 1/2 cup chopped fresh

1 cup frozen, shelled edamame 

4 T extra virgin olive oil 

Cook pasta according to directions- the times may differ so stagger them. Combine all ingredients except edamame in blender, process until smooth.

Combine cooked pasta with sauce and thawed edamame.

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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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Good cocoa matters, this recipe calls for Dutch cocoa which I first discovered in France. Whisk together:

1/4 cup Droste cocoa powder

8 ounces vegan cream cheese 

1 orange worth of juice and grated orange zest 

1/8-1/4 cup of liquid sweetening, raw agave or honey 

Spread chilled frosting on cooled cake or cupcakes.  

 Top with minced cacao nibs.

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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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  Facing the window over the kitchen sink watching the white peach tree leaves rustle, there were two directions someone with a mastery of the clank and bang of cooking could go: left to the nook with curved built-in bench and table; or right to the formal white table clothed length of seating for many more. As a kid, I bumped elbows with Jill and her little brother, Greg, at the bench as we jostled through our breakfast. Joyce plunking down some hot spectacular egg preparation that wasn’t my standard scrambled or slightly burnt frog-in-the-hole – Joyce’s eggs arrived poached or soft boiled with plenty of salt. Then, before you could blink we’d be on our way out the door to her dad’s car, which smelled of tan newness. 

This bustle of being felt new. Early to school, scrubbed, punctual and polished: these ways didn’t exist in our house: one mom could only do so much. I didn’t miss the snarled hair struggle and tight precise pigtails that escaped from the list of things that were important after my father left. I might have missed a poached egg or unburnt toast. I made my own lunches, fixed my own hair. My own homework remained a mess. Unless, I was staying at Jill’s house, where the whirl of wife/mother, father daughter and brother made me feel like I had just been dropped among the exotic white angelfish they had in a tank in the den/TV room/library; so much swirled around me I hadn’t seen before- a black piano, carpeted stairs (perfect for sliding down in sleeping bags), windows with a view to the ocean, Jill’s room in another wing, red orange betadine instead of hydrogen peroxide (because “my dad is an ER doctor,” Jill explains), and Scope mouthwash we always had ACT (because “my mom is a dental hygienist”). There were other prominent things, a letter that looked like pi carved by the door, a menorah and photographs of people in black and white: years later I would learn were Joyce’s family, the ones that were lost/ died in the Holocaust. 

It is 2016, and I have been invited to my first Passover seder. Funny that it is my first at forty-three, even though at three I picked the one and only Jewish preschool eschewing the three options which brought me to clinging tears. Tuvia pulled me in with art and song, Shalom and hush little baby nap time. And my friend Jill. Whose mom, Joyce, became my mom’s best friend for the next thirty five years. 

Even though I taught in a school district that was predominantly Jewish, have cousins and Jewish relatives, the bar and bat mitzvah celebrations were the only celebrations I really knew/were invited to. Mom always sewed herself a new dress. I always loved the dancing and watched entranced as cousins, friends and second cousins either stumbled or flew through the Hebrew verses on to becoming an adult. Mom threw me a sweet sixteen pool party, to mark my transition to an adult; I don’t feel I have grown up yet. 

I am not sure what it means to be an adult exactly, but Joyce came close to my ideal of one. She earned a PhD, once the kids were out of high school, after she divorced Jill’s dad. She became a LMFT and worked out of a house she bought herself one block from the ocean. She hosted amazing holiday feasts for Thanksgiving and helped my mother see me for me. Then, they took out half her uterus and half of her stomach and looked into clinical trials for her cancer was genetic. She continued to work and I was not, so she hired me. I helped her clear up her client files and organize her recipe folders. This small act of offering me a job, helped remind me of my worth and ability to work/ offer service. I could not change her diagnosis, but I could do this thing, set up a system for organizing her files, pitch countless folders into the dumpster/shredder, try to make some sense of four drawers of recipes. 

I was in the habit of taking a folder or two home, cleaning up the clippings and returning then to the drawer. I took the Passover folder home and before I finished, she died. She and Jill had already put her best/favorite recipes into a cookbook, so there was no need to keep all that stuff, Jill said. I threw everything out, folders and frayed pages torn from newspapers and magazines some shiny with color others tan and smudged with age. I kept the Passover folder, I couldn’t throw it away because on the reverse it showed repurposing from her Opus, Thanksgiving. 

I knew what Thanksgiving meant to Joyce and my mom, we often spent the holiday with Jill’s family, no longer an unfamiliar fish tank but a swirl of love, loudness, acceptance and singing, ma vie en rose, exes and uncles, best friends, delicious food. The thorn was her death, a loss that isn’t covered in the lists of meals made, menus carefully cursed and collected in the folder: passover 2002, 2004,2005, names of people just on the periphery of my knowing like the people in the black and white photographs, and looping handwriting. Who was there and what we ate, seemed to be all the history remaining. 

I read the names turned the brown and brittle stapled clippings over, noting the shift to modern and a new twist on an ancient tradition. I pulled two recipes for Passover, one matzoh crackers covered with chocolate, dried fruit and nuts, another for chocolate dipped strawberries, I have been asked to bring asparagus, I will make a vegan hollandaise with a dash of horseradish. I contemplate the spices and prunes that flavor a roast, and wonder how I might veganize it. Modern? Contemporary? Passover with a new twist on ancient tradition?

I will find a yellow tablet, list the names and what we ate hearing the echoes of Joyce’s voice in the kitchen between two tables, rooms left saltless without her presence.

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It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have? This is September in California, it is 90 degrees outside. I assume much of the US is snowed in and stuck with the ingredients on hand, without a farmers market or garden vegetable in sight.

White Bean Soup with kale, dried mushrooms, carrots and squash blossoms.

White Bean Soup with kale, turnips, dried mushrooms, carrots and squash blossoms.

Okay, I’ll play. I cooked up some white beans I grew in my garden last season: Hutterite soup beans (bush beans) an heirloom variety from Seed Savers Exchange. I added kale and carrots, onions, garlic and thyme, bay leaf and a vegan herb bouillon cube. Crock pot soup to the rescue.

Apples from a friend's tree

Apples from a friend’s tree

Then I cut up the late season apples, peeled them and made homemade applesauce.

Two variations on homemade applesauce:

Tart Cherry Applesauce

Peel and core 10-15 small apples, dice into 1/2 inch pieces

1 cinnamon stick

1 pinch of ground nutmeg

1 cup of water/ or apple juice

1/4 cup dried cherries cut into chocolate chip sized pieces

1 lemon’s worth of juice (I used a frozen lemon juice ice cube from the summer squeeze)

Simmer the apples, spices, cherries and lemon juice about 15-20 minutes. Mash with a potato masher or ricer. I like slightly chunky sauce. Sweeten to taste.

homemade applesauce with tart cherries

homemade applesauce with tart cherries

Turkish Apricot Applesauce

Peel and core 10-15 small apples, dice into 1/2 inch pieces

1 cinnamon stick

1 pinch of ground cinnamon

1 cup of water/ or apple juice

1/4 cup dried unsulfured Turkish apricots cut into thin 1/8 inch strips

1 lemon’s worth of juice (I used a frozen lemon juice ice cube from the summer squeeze)

Simmer the apples, spices, apricots and lemon juice about 15-20 minutes. Mash with a potato masher or ricer. I like slightly chunky sauce. Sweeten to taste.

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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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