Something Old, Something New

When I made the Quinoa with Caramelized Onions earlier in the week (something old), it made a ton. I knew I needed to find something to make with it that would compliment the flavor without copying it. Another Jack Bishop recipe, Spicy Pan-Glazed Tofu (something new), was a perfect match. Now, I have to be honest. I'm still struggling with tofu. I like it crumbled and squeezed dry, then cooked, but slab o'tofu still leaves me cold. It has the texture of over-fried eggs. Plus, I made roasted Brussels sprouts again, which eclipses every other food group in my kitchen. Plus, I pretty much had a toast orgy when I got home tonight. I was starving, it was cold, and toast just sounded good. So, my appetite didn't exactly have a razor-sharp edge by the time I got dinner on the table.

With that said, though, I can still be objective about this. The warm, cinnamon undertones of the quinoa dish, and the sweetness of the caramelized onions, called out the sticky, warm notes of maple syrup and balsamic vinegar in the tofu glaze. In this preparation, the tofu is sliced, patted dry, and pan-fried to develop a golden brown crust. The glaze ingredients are then poured into the pan with the tofu, where the crispy cutlets absorb the flavor but still retain their chewy texture and crisp exterior. I turned my back at a crucial moment, though, and let the syrupy glaze absorb completely into the tofu. I think I would have liked this better had I had some of the glaze to drizzle over the tofu. I really liked the glaze, and I can see using it over a crumbled tofu/browned mushroom mixture, or even to glaze braised and browned tempeh.

And I just need to work on my tofu attitude.

Let's Thai again!

After the long, dark work week, it seemed like a good day to start off with a hike. Actually, "starting off" isn't technically correct. It was more like a "hang out for a few hours then go for a hike, then drive home really fast to take a shower so you can go to that work-related event, then leave there and drive really fast some more to meet the kids at church." At any rate, we got to spend a couple of hours at the absolutely beautiful Spur Cross Ranch Conservation Area. This is a beautiful desert riparian area, and for a while, we were hiking there every weekend in preparation for our upcoming trips to San Francisco and Kauai. Things happened, though, and we haven't been for awhile. Lucky for us, the creek was still running after the rain a few weeks ago and the desert was awash in green. We took the relatively flat Metate Trail (named for the large metate left behind by the indigenous people who once lived in this area) so we could always be within earshot at least of the creek.

Tonight I'm very sore, but it was a beautiful spot to get back in touch with what's real--and to have a better picture of nature than the Ikea rock prints on my wall at work.





All that hiking made us hungry, so we eventually got to each a good dinner (although I admit to vegan Boca burgers for lunch). This is another Jack Bishop recipe--Potatoes and Chard with Green Curry Sauce. I served this over Sticky Rice, but it would have also been just fine as a stew. We really liked this recipe, also. There were gentle hints of coconut, ginger, and garlic backed by the slow burn of the green chili paste and the bright finish of lime juice and cilantro. The technique is a little different. Instead of just dumping a can of coconut milk into the pot with the other liquid, the cream is skimmed off the top when the can is opened. This is why he cautions not to use the "lite" coconut milk. The cream is reduced with the garlic and ginger infusing it with flavor. Finally, the potatoes and water are added, then left to cook until tender. Finally, ribbons of chard are added to the pot, and a few more minutes of cooking time ensues. Finally, the dish is finished with the cilantro and lime juice.

This dish makes plenty, and I suspect the leftovers will be out of this world after the potatoes further soak up the delicate flavors of this dish. I know what I'm having for lunch tomorrow--if I can wait that long!

No beauty pageant winners here!

Today started inauspiciously. When the alarm went off at 5:00 a.m., I knew I wasn't going to make it to work on time; I was in the grip of a migraine. Back to bed I went, loaded up on medication. I made a couple of false starts as the day wore on, only to be driven back to bed. At one point, I was actually dressed, wearing make up, and in the car, only to come back home before making it even a mile down the road. Not a good beginning. However, after sleeping until 4:30, I woke up absolutely ravenous, with the migraine seeming to be at bay. The only thing left on my week's menu plan was this recipe for Black Sesame Noodles from Jack Bishop's A Year in a Vegetarian Kitchen. I wasn't sure it sounded good, but it was this or leftovers, so this won.

And oh, am I glad that it did. I've had a few sesame noodle dishes, which all just struck me as okay. This one, however, transported me. Like so many of his other recipes, this one came together very quickly--less than 30 minutes from the time I put the water on to boil for the pasta. I've never used black sesame seeds before, but I will again. They have a taste just a bit stronger which really shines through. This dish is served warm, but leftovers should be fine cold. Grated carrots, cucumber, and radishes add a nice, fresh note and lighten what could otherwise be a heavy dish. I used only 3/4 pound of pasta, as Bishop's recipes are usually to heavy on the pasta, and too light on the sauce for my taste. In this instance, when I make this again, I'll go with the full pound. I would also up the shredded veggies a bit, as they could have a stronger presence without overwhelming the balance of this dish. I don't often repeat dishes, but I see this one coming up again in our future.

One of the things I'd like to do this year is participate in more Blogger events. I'm giving up my virginity in this area to the Presto Pasta Night Roundup at Once Upon a Feast--Every Kitchen Tells Its Story. This is a great site to check on Fridays before the weekend grocery shopping trip. Pasta shines in all its forms of glory.

White Bean and Tomato Casserole with Bread Crumb Topping

Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

1 1/2 cups Fresh Bread Crumbs (recipe follows)
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 medium onions, finely chopped
3 medium garlic cloves, minced
2 15-ounce cans white beans, rinsed and drained
2 14.5-ounce cans diced tomatoes, drained, with juices reserved
1 1/2 teaspoons minced fresh thyme or sage leaves

For the Bread Crumbs:

Tear 4 1/2-inch-thick slices of stale country white bread (about 6 ounces) into a food processor and process until the crumbs are coarsely ground, about 1 minute. (This makes about two cups; reserve the extra for another use.)

For the Casserole:

1. Move an oven rack to the top position and heat the broiler. Mix the bread crumbs, 1 tablespoon of the oil, and salt and pepper to taste together in a small bowl and set aside.

2. Heat the remaining 2 tablespoons oil in a large skillet over medium heat until shimmering. Add the onions and cook until golden, about 8 minutes. Add the garlic and cook until fragrant, about 1 minutes. Stir in the beans, tomatoes, 1/2 cup reserved juice, and thyme. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer until the juices thicken, about 5 minutes. Adjust the seasonings, adding salt and pepper to taste.

3. Immediately transfer the bean mixture to an 8-inch square baking dish. Sprinkle the bread crumb mixture evenly over the beans. Broil just until the beans are piping hot and the crumbs are deep golden brown, 2 to 3 minutes. (Watch carefully to prevent burning.) Let settle for several minutes and serve.

My notes: Instead of making this in a larger pan, I made two individual servings in ramekins. My thinking was that the portion we didn't eat wouldn't be very good the next day with soggy bread crumbs. I did cook the two portions for dinner as written under the broiler, but felt that the bottom of the bread crumb layer was lackluster. I toasted the remainder of the bread crumbs in a skillet, so that every bread crumb was toasted. That went much better over leftovers, and I would do it for the first serving were I to make this again. I would also add more seasoning to the bread crumbs; they were just too bland to really do anything for the dish.

Read more about this recipe here.

Red, White, and Blue Stew

Copyright: Robin Robertson, Fresh from the Vegetarian Slow Cooker

1 tablespoon olive oil
1 large red onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 pound small blue potatoes, left unpeeled and halved or quartered, depending on size
1 1/2 cups (15.5 oz. can) dark red kidney beans, rinsed and drained if canned
1 1/2 cups (15.5 oz. can) cannellini or other white beans, drained and rinsed
3 cups vegetable stock
1/4 cup dry white wine
2 tablespoons tamari or other soy sauce
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground black pepper

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes.

2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the potatoes, beans, stock, wine, tamari, bay leaf, and thyme and season with salt and pepper. Cover and cook on Low for 6 to 8 hours

Linguine with Orange Sauce and Cilantro

Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

1 1/2 cups fresh orange juice

1 1-inch piece unpeeled gingerroot, cut into 5-6 thin slices

2 medium garlic cloves, peeled and lightly crushed

3 tablespoons extra-virgin olive oil

Salt

1 pound linguine

1/4 cup minced fresh cilantro leaves

1. Bring 4 quarts water to a boil in a large pot for cooking the pasta.

2. Bring the orange juice, ginger, and garlic to a boil in a large skillet over medium heat. Reduce the heat a bit and simmer until the mixture is syrupy, about 10 minutes. (Really, do more than simmer here, or it will take forever. A low boil is more like it.) Pour the mixture through a strainer and discard the ginger and garlic. Return the syrupy liquid (you should have about 1/3 cup) to the skillet. Whisk in the oil and add salt to taste.

3. Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta, 1/4 cup of the cooking water, and the cilantro to the skillet with the orange sauce and turn the heat to low. Toss for about 1 minute to coat the pasta, adding more cooking water if necessary to moisten the pasta. Serve immediately.

Read the discussion of this recipe here.

Pasta e Fagioli

Copyright: Mark Bittman, How to Cook Everything Vegetarian


1/4 cup extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 to 1 1/2 cups hard vegetables, like potatoes, winter squash, parsnips, or turnips, peeled if necessary and cut into smaller than 1/2-inch dice
Salt and freshly ground black pepper
6 cups vegetable stock or water
1 cup cored, peeled, seeded, and chopped tomato (canned is fine; include the juice)
1 to 1 1/2 cups soft vegetables, like green beans, cooked dried beans, zucchini or summer squash, or dark, leafy greens like kale or collards, peeled if necessary and cut into smaller than 1/2-inch dice
2 cups cooked beans (kidney, white, borlotti, chickpeas, canellini, or a mixture)
1/2 cup chopped parsley leaves
1 cup tubetti or other small pasta, or larger pasta broken into small pieces
1 teaspoon minced garlic (or more to taste)


1. Put 3 tablespoons of the oil in a large, deep saucepan or casserole over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes.


2. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomatoes broken up, about 15 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)


3. Add the soft vegetables, the parsley, the beans, and the pasta, and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining olive oil and one teaspoon (or more, to taste) of minced garlic, and serve, passing the cheese at the table if you like.


This recipe was discussed here.

Quinoa Pilaf with Caramelized Onions and Toasted Pecans

Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

Sweet onions, buttery nuts, and warm spices give quinoa plenty of flavor. Serve with some steamed green beans or Baked Chard Stems with Tomatoes, Garlic and Parmesan (page 102).

1/4 cup chopped pecans

3 Tbs extra-virgin olive oil

2 medium onions, diced

1 medium red bell pepper, stemmed, seeded, and diced

1 tsp ground cinammon1 tsp ground ginger

1-1/2 cups quinoa, rinsed in a fine strainer under cold running water

3 cups water

1/4 cup minced fresh parsley leaves

Salt and freshly ground black pepper

1. Place the pecans in a large saute pan over medium heat. Toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Set aside on a plate.

2. Add the oil to the empty pan, raise the heat to medium-high, and heat briefly. Add the onions and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in the cinnamon and ginger and stir-cook until fragrant, about 30 seconds. Add the quinoa and stir-cook until toasted, about 1 minute.

3. Carefully add the water to the pan--it will sputter--and bring to a boil. Reduce the heat, cover, and simmer gently until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the parsley and toasted pecans and adjust the seasonings, adding salt and pepper to taste. Serve immediately.

This recipe is discussed here.

Potatoes and Chard with Green Curry Sauce

Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

Serves 4 as a main course

The green curry paste is cooked in a rich coconut cream to intensify its flavor. Choose a firm potato that will hold its shape when braised. I've made this recipe with baby Yukon Golds as well as small red potatoes. Either way, cut the potatoes into halves or quarters (or more pieces if necessary) that measure roughly 3/4 inch thick. Two tablespoons of curry paste make this dish very hot--just the way I like it on a cold winter night. Use regular rather than light coconut milk and carefully open the can without shaking it, then spoon off the thick cream from the top. Serve with Sticky White Rice (page 435) or Simplest Rice Pilaf (page 436).

1 Tbs roasted peanut oil
3 medium garlic cloves, minced
1 Tbs minced gingerroot
1 14-oz can unsweetened coconut milk, with 1/2 cup thickened coconut cream spooned off and reserved
1-2 Tbs green curry paste
1/2 cup water
2 lbs small potatoes, scrubbed and halved or quartered, depending on size
4 oz chard, stems and thick center ribs discarded, leaves washed, shaken dry to remove excess water, and thinly sliced (about 3 cups)
1/2 cup packed fresh cilantro leaves
1 Tbs fresh lime juice

1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, no more than 1 minute. Add the 1/2 cup thickened coconut cream and the curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2 to 3 minutes.

Add the remaining coconut milk, water, potatoes, and 1/2 tsp salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 2 minutes. Stir in the chard, cover, and cook, stirring once, until the potatoes and chard are tender, about 5 minutes. Stir in the cilantro and lime juice. Adjust the seasonings, adding salt to taste, and serve.

This recipe was discussed here.

Sauteed Seitan with Mushrooms and Spinach

Copyright: Veganomicon

1 tablespoon olive oil
2 cups seitan, sliced on the diagonal into bite-size pieces
1 small onion, sliced into thick half-moons
2 cups sliced white or cremini mushrooms
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon salt
Several pinches of freshly ground black pepper
1/4 cup white wine
1/4 cup vegetable broth or water
6 cups spinach, washed well
Lemon slices (optional)

Preheat a large, lidded skillet over medium-high heat. Saute the seitan for about 2 minutes.Add the onions and saute for another 5 minutes, until softened, covering the pan but lifting it to stir occasionally, to make the onions and seitan cook faster.

Add the mushrooms, garlic, thyme, basil, salt, and pepper, and saute for another 8 minutes, again, covering but occasionally stirring. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and use tongs to incorporate them with everything else. Cook for about 5 more minutes.

Serve immediately, with slices of lemon, if desired.

Red Wine Roux

Copyright: Veganomicon

1 1/4 cups boiling water
1 vegetable bouillon cube
2 tablespoons nonhydrogenated vegan margarine
3 tablespoons all-purpose flour
3 large shallots, minced finely
1/4 cup finely minced celery
1 clove garlic, minced
3/4 cup dry red wine
1 bay leaf
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crumbled between your fingers
2 tablespoons minced fresh chives

In a small saucepan, dissolve the bouillon cube in boiling water. Keep the broth warm on the lowest flame possible.

Melt the margarine in a separate small, heavy-bottomed saucepan and stir in the flour with a wooden spoon. Cook over medium-low heat, stirring constantly, until the mixture is deep golden brown and smells toasty, 6 to 8 minutes. Stir in the minced shallots and garlic, coating with the sauce, and continue to cook, stirring, for another 5 minutes; it will resemble a coarse paste. Stir in the celery and cook for another 3 to 4 minutes, until the celery has softened a little.

Pour in the hot veggie bouillon and stir with a wire whisk to create a thick sauce. Add the bay leaf, marjoram, thyme, and rosemary. While stirring constantly, bring to a boil, then lower the heat and simmer for 2 minutes.

Gradually pour in the wine, continuing to stir with the whisk, and bring to a boil again. Lower the heat once more and simmer for 4 to6 minutes, until slightly reduced and thickened (sauce is not as thick as a gravy but will cling to the back of a metal spoon).

Remove from the heat, stir in the chopped chives, and either ladle directly over food or serve alongside in a gravy boat.

Chickpea Cutlets

Copyright: Veganomicon

1 cup cooked chickpeas
2 tablespoons olive oil
1/3 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for panfrying

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough info four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these, too! Baking these patties gives them a toothsome, chewy texture and firm bite. Preheat oven to 375, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip pattie sand bake another 8-10 minutes 'til firm and golden-brown.

Chickpea Noodle Soup

Copyright: Veganomicon

2 tablespoons olive oil

1 large yellow onion, thinly sliced

1 cup peeled, thinly sliced carrots (or chopped baby carrots)

2 cloves garlic, minced

2 cups sliced cremini mushrooms

1/2 teaspoon celery seeds

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, crushed in your fingers

1/2 teaspoon ground black pepper

2 tablespoons mirin (optional)

1/3 cup brown rice miso

6 cups water or vegetable stock

2 cups cooked dried chickpeas, or 1 (15-ounce) can, drained and rinsed

6 ounces soba noodles (or regular pasta if soup will be refrigerated overnight)

Preheat a soup pot over medium-high heat. Saute the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and saute for another 5 minutes. Deglaze the pot with the mirin (or just a splash of water). Add the 6 cups of water and the chickpeas. Cover and bring to a boil.

Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.

Add the miso and stir until it's incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.

This recipe was discussed here.