Quick notes on modifying "Savory veggie pie" to obtain a vegan analog:
Keep the same crust -- it's fine!
However the filling should be changed as follows:
Saute onions and carrots in salt as suggested. However, this is where we diverge. Grind
1/2 cup mixed walnuts and almonds
1/2 cup cashews
1/2 to 1 cup soymilk (depending on desired thickness)
1 teaspoon salt
1 tablespoon nutritional yeast
8 ounces of firm tofu
in a food processor until smooth. This might strain the food processor a bit, so add the ingredients slowly in the order listed. Mix the onions and carrots into the puree, and put into the crust. Bake as before: 375 degrees F for 20 minutes.
30 January 2009
10 January 2009
LLT
As part of a "New Year's" resolution.. I want to keep track of some yummy meals from cookbooks we enjoy, because so much of what we eat comes from a few of our favorite books...
Tonight's dinner is Lamb Lentil and Tomatoes from "INDIAN deliciously authentic dishes" p.118 Replace Lamb w/Morningstar Sausage Style Recipe Crumbles and can of chickpeas (14 oz can). Served w/half brown basmati and half Japanese rice.
ISBN 1-84309-273-5
Tonight's dinner is Lamb Lentil and Tomatoes from "INDIAN deliciously authentic dishes" p.118 Replace Lamb w/Morningstar Sausage Style Recipe Crumbles and can of chickpeas (14 oz can). Served w/half brown basmati and half Japanese rice.
ISBN 1-84309-273-5
06 January 2009
Carrot cake
(Based on the muffin recipe in the previous post.) Dissolve
2 teaspoons yeast,
3 tablespoons honey,
1 tablespoon molasses, and
1/2 teaspoon vanilla
in 1-1/4 cup warm water. Mix
2 cups whole wheat pastry flour
1 teaspoon salt
and cut in
1 tablespoon vegetable oil, and
2 tablespoons nondairy margarine.
Stir in
1 grated carrot and
3/4 cup finely chopped walnuts.
Mix the wet ingredients into the dry ones briefly, and pour into a
well greased 9"x9" glass baking dish. Cover with a towel and let rise in a warm place about 20 minutes, or until doubled in height. Bake about 20 minutes at 325 deg F, or until a toothpick comes clean.
While the cake is baking, prepare the icing": cream
2 cups of powdered sugar,
1/4 cup nondairy margarine, and
2 teaspoons vanilla.
Mix in slowly
up to 1/4 cup of soymilk
until the appropriate texture is achieved. Once the cake is baked, let it cool before icing.
2 teaspoons yeast,
3 tablespoons honey,
1 tablespoon molasses, and
1/2 teaspoon vanilla
in 1-1/4 cup warm water. Mix
2 cups whole wheat pastry flour
1 teaspoon salt
and cut in
1 tablespoon vegetable oil, and
2 tablespoons nondairy margarine.
Stir in
1 grated carrot and
3/4 cup finely chopped walnuts.
Mix the wet ingredients into the dry ones briefly, and pour into a
well greased 9"x9" glass baking dish. Cover with a towel and let rise in a warm place about 20 minutes, or until doubled in height. Bake about 20 minutes at 325 deg F, or until a toothpick comes clean.
While the cake is baking, prepare the icing": cream
2 cups of powdered sugar,
1/4 cup nondairy margarine, and
2 teaspoons vanilla.
Mix in slowly
up to 1/4 cup of soymilk
until the appropriate texture is achieved. Once the cake is baked, let it cool before icing.
23 December 2008
Walnut muffins
This muffin recipe was largely inspired by some similar ones in Recipes from the Weimar kitchen, and some important constraints on this morning's breakfast. In particular, I had no eggs on hand, nor any milk. This eliminated the usual muffin recipes that call for eggs or dairy. Additionally, I wanted yeast as the leavening. The resulting muffins were pretty good...
Begin by dissolving
2 teaspoons of dried yeast, and
3 tablespoons honey
in
1-1/4 cups warm water. If this doesn't begin to froth in about 5-10 minutes, the yeast aren't up for the task of raising the muffins... I keep my yeast in the freezer, so sometimes they take a while to warm up. While the yeast are getting warmed up, mix the dry ingredients:
1 cup whole wheat pastry flour,
1 cup wheat germ, and
1 teaspoon salt.
Cut in
a few teaspoons of olive oil or vegetable shortening, and
1/2 teaspoon vanilla.
Then briefly mix the wet ingredients into the dry. Fold in
1/2 cup (or so) of finely chopped walnuts, and
drop into greased a muffin pan. Preheat the oven to 325 deg F, and let the muffins rise for 10 minutes or a little longer. Then, bake for 12 minutes.
Begin by dissolving
2 teaspoons of dried yeast, and
3 tablespoons honey
in
1-1/4 cups warm water. If this doesn't begin to froth in about 5-10 minutes, the yeast aren't up for the task of raising the muffins... I keep my yeast in the freezer, so sometimes they take a while to warm up. While the yeast are getting warmed up, mix the dry ingredients:
1 cup whole wheat pastry flour,
1 cup wheat germ, and
1 teaspoon salt.
Cut in
a few teaspoons of olive oil or vegetable shortening, and
1/2 teaspoon vanilla.
Then briefly mix the wet ingredients into the dry. Fold in
1/2 cup (or so) of finely chopped walnuts, and
drop into greased a muffin pan. Preheat the oven to 325 deg F, and let the muffins rise for 10 minutes or a little longer. Then, bake for 12 minutes.
02 December 2008
Compost soup
The name was given by Edwin, and in terms of appearance (and texture!) it is quite apt.
Begin by chopping
2 onions,
4 cloves garlic,
1 carrot, and
1 potato.
Heat and fry the above vegetables in some oil and
salt,
pepper,
thyme,
rosemary, and
1 bay leaf.
Cook until the onions brown. Then add
1 can garbanzo beans,
4 oz. frozen spinach,
1 can diced tomatoes, and
6 cups of water.
Bring to a rapid boil and cook for 20 minutes. Lower the heat and add 8 slices of cubed bread. Serve with grated romano cheese.
Begin by chopping
2 onions,
4 cloves garlic,
1 carrot, and
1 potato.
Heat and fry the above vegetables in some oil and
salt,
pepper,
thyme,
rosemary, and
1 bay leaf.
Cook until the onions brown. Then add
1 can garbanzo beans,
4 oz. frozen spinach,
1 can diced tomatoes, and
6 cups of water.
Bring to a rapid boil and cook for 20 minutes. Lower the heat and add 8 slices of cubed bread. Serve with grated romano cheese.
19 November 2008
Grains and Glop
So, I actually cooked tonight. As usual, I cook things quickly because I'm hungry. Michael was late getting back from work because of a meeting he went to.
So, for grains, I put in the ricecooker about 25% sorghum, 25% buckwheat, and 50% rice. It was some type of gourmet white rice. I put roughly the normal amount of water I would've if it had been all rice.
For the glop, I put about 2 or 3 tablespoons of butter to melt in the pot, then when it was molten, I added some random amount of whole wheat pastry flour as usual to create a whitesauce. Not having any nonsweetened soymilk tonight, I put some amount of heavy cream into the pot, maybe about a third of a cup. Then, I added some random amount of water, maybe about a third of the way up the pot. I then let that simmer. I added a package of frozen (thawed) peas and a package of griller crumbles, as well as a generous amount of shredded cheddar (maybe 5 ounces?)
Anyhow, that's roughly what it was, and Edwin appreciated it greatly. He was crying quite cranky and didn't want to eat, or so he thought, but I managed to get him to eat one bite and then it was really easy to get him to go to his chair so he could get more..
So, for grains, I put in the ricecooker about 25% sorghum, 25% buckwheat, and 50% rice. It was some type of gourmet white rice. I put roughly the normal amount of water I would've if it had been all rice.
For the glop, I put about 2 or 3 tablespoons of butter to melt in the pot, then when it was molten, I added some random amount of whole wheat pastry flour as usual to create a whitesauce. Not having any nonsweetened soymilk tonight, I put some amount of heavy cream into the pot, maybe about a third of a cup. Then, I added some random amount of water, maybe about a third of the way up the pot. I then let that simmer. I added a package of frozen (thawed) peas and a package of griller crumbles, as well as a generous amount of shredded cheddar (maybe 5 ounces?)
Anyhow, that's roughly what it was, and Edwin appreciated it greatly. He was crying quite cranky and didn't want to eat, or so he thought, but I managed to get him to eat one bite and then it was really easy to get him to go to his chair so he could get more..
14 November 2008
Waffles and Eck-spargis (Asparagus)
Dinner was weird tonight... We didn't want a usual dinner, so I made waffles. The Joy of Cooking suggests making waffles with bacon. So I did:
Sift together
1-3/4 cups whole wheat pastry flour,
2 teaspoons baking powder,
1/2 teaspoons salt, and
1 tablespoon sugar.
In a separate bowl, beat
3 eggs,
3 tablespoons oil, and
1-1/2 cups soymilk.
Mix the wet and dry items together. Add to the batter
5 slices of fake bacon (diced).
Ladle roughly 1/2 cup amounts into a hot waffle iron.
So that was the waffles. But the amusing part was the asparagus. Bring some salted water to boil. Add
about 16 white asparagus spears
to the boiling water, cover, and cook for 10-12 minutes. While this is cooking, mix
2 tablespoons whole wheat flour,
and enough olive oil to make a thick paste.
Heat briefly, and add
1-1/2 cups soy milk,
salt to taste,
2 tablespoons coarse dijon mustard, and
1 minced sprig of parsley.
Cook over very low heat until thickened. Once the asparagus is cooked, drain it and pour the sauce over it.
This meal was surprising in two ways. First, Edwin usually doesn't like waffles, but he was OK with these. However, the big surprise was the asparagus. Edwin really, really liked the asparagus, and tried to eat it as fast as he could stuff it into his mouth! He calls it "eck-spargis"...
Sift together
1-3/4 cups whole wheat pastry flour,
2 teaspoons baking powder,
1/2 teaspoons salt, and
1 tablespoon sugar.
In a separate bowl, beat
3 eggs,
3 tablespoons oil, and
1-1/2 cups soymilk.
Mix the wet and dry items together. Add to the batter
5 slices of fake bacon (diced).
Ladle roughly 1/2 cup amounts into a hot waffle iron.
So that was the waffles. But the amusing part was the asparagus. Bring some salted water to boil. Add
about 16 white asparagus spears
to the boiling water, cover, and cook for 10-12 minutes. While this is cooking, mix
2 tablespoons whole wheat flour,
and enough olive oil to make a thick paste.
Heat briefly, and add
1-1/2 cups soy milk,
salt to taste,
2 tablespoons coarse dijon mustard, and
1 minced sprig of parsley.
Cook over very low heat until thickened. Once the asparagus is cooked, drain it and pour the sauce over it.
This meal was surprising in two ways. First, Edwin usually doesn't like waffles, but he was OK with these. However, the big surprise was the asparagus. Edwin really, really liked the asparagus, and tried to eat it as fast as he could stuff it into his mouth! He calls it "eck-spargis"...
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