Palak Dal is an Indian curry. The name literally translates as "spinach lentils." Dal is one of the staple dishes in the subcontinent. There are many varieties -- here's one I've developed, thick and heavily spiced with lots of spinach and onions.
My recipe isn't strictly traditional, as I skip the chaunk and just add the spices directly, but I'm lazy and this is already a pretty involved dish. By dividing the spices and adding at separate stages in the cooking process, the depth of flavor is recreated while skipping the work of roasting and grinding the spices.
And don't be daunted by the extensive ingredient list! You can play around with the spices, and it's all stuff you can get a lot of use out of.
Ingredients
2 cups red lentils, washed and checked for pebbles
8 cups water
3 large or 6 small bouillon cubes
2 tbsp olive oil
2 large onions, diced
1 large bunch spinach, washed and chopped
4 jalapeno or serrano peppers, seeded and minced
8 roma tomatoes, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
Combine all spices and divide into equal parts:
1/8 tsp smoked paprika
1/8 tsp crushed cardamom
1/8 tsp black pepper
1/8 tsp cayenne
1/4 tsp cinnamon
1/4 tsp crushed red pepper
1/2 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp ground mustard seed
2 tsp garam masala
2 tbsp tomato paste
1 tbsp tamari or soy sauce
1-2 tsp molasses
a sprinkle of Liquid Smoke
salt, to taste
Directions
Saute the vegetables in the oil over medium-high heat in a four- or five-quart pot. Start with the onions. Once they are soft and translucent, add the peppers, ginger, garlic, and half the spice mixture. Cook for a minute, and transfer to a mixing bowl.
Now add the lentils to the pot. Stir continuously until all the moisture from washing them has been cooked off. This should take about two minutes, and the roasting will bring out the flavor of the lentils.
Pour the water into the pot, toss in the bouillon cubes, and bring to a boil. Reduce heat to a simmer and cover loosely. Cook for 20 minutes and add the vegetable mixture and remaining spice mixture. Cook for another 10 minutes and check if you need to add salt or more water.
If the lentils aren't falling apart yet, to the point of creaminess, continue simmering until they are. Once the desired consistency is reached, add the tomatoes and spinach, plus the tomato paste, tamari, molasses, and Liquid Smoke, and simmer for a few minutes or until the tomatoes are soft and the spinach is wilted.
Enjoy!
Tuesday, December 28, 2010
Monday, December 20, 2010
Black Beans and Quinoa
This one is more guideline than recipe. I was using up kitchen odds and ends when I made this, and other than checking out some recipes online earlier in the day there was no planning when I put this together.
It turned out pretty well, though. Maybe a little too dense and sweet, so next time I think I'll reduce the sugar to 1/2 tsp; steam the quinoa separately, saute the veggies and beans, and fluff it all together with the salsa/butter/spice mixture at the end; and add 1/2 to 1 cup of fresh chopped cilantro, also at the final step.
Ingredients
1 tbsp olive oil
2 small onions, diced
1 carrot, diced
1 red bell pepper, diced
2 large jalapenos, seeded and diced
4 cloves garlic, minced
3 roma tomatoes, diced
2 medium potatoes, peeled and chopped
1 1/2 cups quinoa, rinsed
3 cups water
1 large or 2 small bouillon cubes
1/2 tsp salt
1/4 fresh black pepper
2 bay leaves
3 cups cooked black beans (Two 15-ounce cans)
1/2 cup salsa verde
1/4 cup vegan butter, melted and cooled
2 tbsp lime juice
2 tsp Bragg's Aminos
2 tsp apple cider vinegar
1 1/2 tsp brown sugar
1 tsp hot sauce
1 tsp oregano
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne
Directions
Saute the vegetables in the olive oil on medium-high. Onions first and proceed down the list. Onions should be translucent and browning, while the tomatoes and potatoes need only be warmed.
Add the quinoa, bay leaves and black pepper, and stir constantly for two minutes. The quinoa should roast slightly, which will bring out the flavor. Add the water, bouillon cubes and salt, and bring to a boil. Reduce to a simmer and cover. Allow to cook for 20 minutes.
Meanwhile, prepare the third group of ingredients. Whisk together everything except the black beans, and then mix the wet mixture into the black beans. Feel free to get rough; if you mash up any beans it will make the final dish taste more substantial.
Microwave this mixture at medium until it's very warm. This will help keep the quinoa simmering when you mix the bean mixture into the quinoa at the 20-minute mark. Stir gently to mix and return to a boil, then reduce to a simmer and cover. Check for doneness in five minutes.
Notes
This is a kitchen sink recipe, so add whatever you have on hand. Play around with whatever vegetables are on hand, and experiment with the sauces and spices. You can also use other grains and beans. Brown rice and kidney beans, for instance, or basmati rice and chickpeas.
It turned out pretty well, though. Maybe a little too dense and sweet, so next time I think I'll reduce the sugar to 1/2 tsp; steam the quinoa separately, saute the veggies and beans, and fluff it all together with the salsa/butter/spice mixture at the end; and add 1/2 to 1 cup of fresh chopped cilantro, also at the final step.
Ingredients
1 tbsp olive oil
2 small onions, diced
1 carrot, diced
1 red bell pepper, diced
2 large jalapenos, seeded and diced
4 cloves garlic, minced
3 roma tomatoes, diced
2 medium potatoes, peeled and chopped
1 1/2 cups quinoa, rinsed
3 cups water
1 large or 2 small bouillon cubes
1/2 tsp salt
1/4 fresh black pepper
2 bay leaves
3 cups cooked black beans (Two 15-ounce cans)
1/2 cup salsa verde
1/4 cup vegan butter, melted and cooled
2 tbsp lime juice
2 tsp Bragg's Aminos
2 tsp apple cider vinegar
1 1/2 tsp brown sugar
1 tsp hot sauce
1 tsp oregano
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne
Directions
Saute the vegetables in the olive oil on medium-high. Onions first and proceed down the list. Onions should be translucent and browning, while the tomatoes and potatoes need only be warmed.
Add the quinoa, bay leaves and black pepper, and stir constantly for two minutes. The quinoa should roast slightly, which will bring out the flavor. Add the water, bouillon cubes and salt, and bring to a boil. Reduce to a simmer and cover. Allow to cook for 20 minutes.
Meanwhile, prepare the third group of ingredients. Whisk together everything except the black beans, and then mix the wet mixture into the black beans. Feel free to get rough; if you mash up any beans it will make the final dish taste more substantial.
Microwave this mixture at medium until it's very warm. This will help keep the quinoa simmering when you mix the bean mixture into the quinoa at the 20-minute mark. Stir gently to mix and return to a boil, then reduce to a simmer and cover. Check for doneness in five minutes.
Notes
This is a kitchen sink recipe, so add whatever you have on hand. Play around with whatever vegetables are on hand, and experiment with the sauces and spices. You can also use other grains and beans. Brown rice and kidney beans, for instance, or basmati rice and chickpeas.
Tuesday, November 30, 2010
"Buttermilk" Waffles
These are basic waffles and can be adapted easily to both sweet and savory meals with the addition of mix-ins, such as chocolate chips, blueberries, herbs and spices.
In my wafflemaker, they take a couple minutes longer than the timer usually indicates. Your experience will vary, however, so experiment, use lots of spray-on canola, and don't get discouraged!
This recipe makes enough for 2-3 people, and was adapted from waffleparty.com's Naked vegan Waffles recipe.
Warning: Make sure you use at least 1/2 cup of unbleached all-purpose flour, or the pancakes will be heavy.
Ingredients
3/4 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup and 2 tbsp soy milk
1 1/2 tsp apple cider vinegar
2 tbsp canola oil
2 tbsp brown sugar
Equipment
Waffle iron
Can of spray-on canola oil
Ladle
Directions
Start preheating your waffle iron.
Stir the apple cider vinegar into the soy milk and allow to sit for two or three minutes. This will curdle and be our "buttermilk."
Sift together the flours, baking powder, baking soda and salt.
Thoroughly mix the oil and sugar into the buttermilk, and pour the wet ingredients into the dry. Combine with a fork but leave it clumpy -- overmixing will make the waffles dense.
Thoroughly spray the waffle iron before every waffle. Ladle the waffle mix into the iron, close the iron, and don't open it until you're confident they're finished, as opening it halfway tends to ruin the waffle.
Variations
*This goes well with the Fruit Syrup recipe, some fresh fruit and a light sifting of powdered sugar.
*Also good with peanut butter; leftover Tofurky, mashed potatoes and gravy; and vegan gelato or soy soft-serve.
*You can stir in chocolate chips or blueberries, 1/4 to 1/2 cup. This may lengthen the cooking process a minute or two, depending on how moist your additions are.
*You can also stir in spices or herbs to compliment whatever you're serving the waffles with. For example, I like cinnamon when I'm having them with apple syrup.
In my wafflemaker, they take a couple minutes longer than the timer usually indicates. Your experience will vary, however, so experiment, use lots of spray-on canola, and don't get discouraged!
This recipe makes enough for 2-3 people, and was adapted from waffleparty.com's Naked vegan Waffles recipe.
Warning: Make sure you use at least 1/2 cup of unbleached all-purpose flour, or the pancakes will be heavy.
Ingredients
3/4 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup and 2 tbsp soy milk
1 1/2 tsp apple cider vinegar
2 tbsp canola oil
2 tbsp brown sugar
Equipment
Waffle iron
Can of spray-on canola oil
Ladle
Directions
Start preheating your waffle iron.
Stir the apple cider vinegar into the soy milk and allow to sit for two or three minutes. This will curdle and be our "buttermilk."
Sift together the flours, baking powder, baking soda and salt.
Thoroughly mix the oil and sugar into the buttermilk, and pour the wet ingredients into the dry. Combine with a fork but leave it clumpy -- overmixing will make the waffles dense.
Thoroughly spray the waffle iron before every waffle. Ladle the waffle mix into the iron, close the iron, and don't open it until you're confident they're finished, as opening it halfway tends to ruin the waffle.
Variations
*This goes well with the Fruit Syrup recipe, some fresh fruit and a light sifting of powdered sugar.
*Also good with peanut butter; leftover Tofurky, mashed potatoes and gravy; and vegan gelato or soy soft-serve.
*You can stir in chocolate chips or blueberries, 1/4 to 1/2 cup. This may lengthen the cooking process a minute or two, depending on how moist your additions are.
*You can also stir in spices or herbs to compliment whatever you're serving the waffles with. For example, I like cinnamon when I'm having them with apple syrup.
Fruit Syrup
This recipe is for one pound of fruit, which serves three to four. Increase or decrease as necessary.
I have used berries, apples and peaches to great success with this recipe. When you buy the fruit that's in season (or is too ripe to eat straight), you can get a great deal on what is often priced as a luxury item.
My favorite is to eat this with waffles, french toast or vegan gelato, and also as a soft drink (or mixed drink) in club soda.
Ingredients
1 lb. fruit of your choice
2-4 tbsp sugar (brown sugar and brown rice syrup are both great options)
2 tbsp to 1/2 cup water or juice, as needed
1 tbsp lemon juice, optional
1 tbsp Arrowroot or cornstarch, optional, to thicken
1 tsp cinnamon, ginger or other spices, optional
Equipment
4- to 5-quart pot
Potato masher
Sieve, colander or cheese cloth
Large bowl
Directions
Wash and coarsely chop the fruit. You don't generally have to worry about seeds or skin, as we'll strain that stuff out later.
Place the fruit in a pot, and add the other ingredients. I usually start with a 1/4 cup of water or juice. I think it helps the fruit chunks to start sweating, but that's just a hypothesis.
Cover and heat the pot to medium-low, stirring every few minutes, until the fruit begins to soften enough to mash with the potato masher. Add more liquid if necessary, and bring it to a low boil for five minutes. Add thickener if desired and stir thoroughly to mix, and continue simmering until it thickens. This should take no more than five minutes. Remove from heat and allow to cool until it's safe to work with.
Now use the sieve, colander or cheesecloth to strain out all the solids. Collect the syrupy drippings in the large bowl. Don't be afraid to really work the boiled fruit. You want to get all the syrup you can!
This is best used hot, but you can also refrigerate or even freeze. One popular method for freezing is to spoon portions of the syrup into indevidual sandwich bags, collect the sandwich bags in a freezer bag, and keep in the freezer. The individual baggies can easily be warmed in a bowl of hot water.
I have used berries, apples and peaches to great success with this recipe. When you buy the fruit that's in season (or is too ripe to eat straight), you can get a great deal on what is often priced as a luxury item.
My favorite is to eat this with waffles, french toast or vegan gelato, and also as a soft drink (or mixed drink) in club soda.
Ingredients
1 lb. fruit of your choice
2-4 tbsp sugar (brown sugar and brown rice syrup are both great options)
2 tbsp to 1/2 cup water or juice, as needed
1 tbsp lemon juice, optional
1 tbsp Arrowroot or cornstarch, optional, to thicken
1 tsp cinnamon, ginger or other spices, optional
Equipment
4- to 5-quart pot
Potato masher
Sieve, colander or cheese cloth
Large bowl
Directions
Wash and coarsely chop the fruit. You don't generally have to worry about seeds or skin, as we'll strain that stuff out later.
Place the fruit in a pot, and add the other ingredients. I usually start with a 1/4 cup of water or juice. I think it helps the fruit chunks to start sweating, but that's just a hypothesis.
Cover and heat the pot to medium-low, stirring every few minutes, until the fruit begins to soften enough to mash with the potato masher. Add more liquid if necessary, and bring it to a low boil for five minutes. Add thickener if desired and stir thoroughly to mix, and continue simmering until it thickens. This should take no more than five minutes. Remove from heat and allow to cool until it's safe to work with.
Now use the sieve, colander or cheesecloth to strain out all the solids. Collect the syrupy drippings in the large bowl. Don't be afraid to really work the boiled fruit. You want to get all the syrup you can!
This is best used hot, but you can also refrigerate or even freeze. One popular method for freezing is to spoon portions of the syrup into indevidual sandwich bags, collect the sandwich bags in a freezer bag, and keep in the freezer. The individual baggies can easily be warmed in a bowl of hot water.
Saturday, November 27, 2010
Green Beans with Almonds
This recipe is based on Ruth Andrewson's recipe of the same name on allrecipes.com. I made these green beans for Franksgiving and they were almost as popular as Molly's Garlicky Mashed Potatoes!
Ingredients
1 pound fresh green beans
2 tbsp Earth Balance vegan butter
1/3 cup slivered almonds
2 tsp lemon juice
1/2 tsp kosher salt
Directions
Wash and snip the ends off the green beans. Blanch them by immersing them in unsalted boiling water for three minutes and then rinsing with cold water for one minute.
Heat a saute pan at medium-high heat. Melt the Earth Balance and add the almonds and green beans. Cook, stirring frequently, until the green beans begin to brown in spots. Remove from heat and stir in the lemon juice and kosher salt.
Serve while hot.
Ingredients
1 pound fresh green beans
2 tbsp Earth Balance vegan butter
1/3 cup slivered almonds
2 tsp lemon juice
1/2 tsp kosher salt
Directions
Wash and snip the ends off the green beans. Blanch them by immersing them in unsalted boiling water for three minutes and then rinsing with cold water for one minute.
Heat a saute pan at medium-high heat. Melt the Earth Balance and add the almonds and green beans. Cook, stirring frequently, until the green beans begin to brown in spots. Remove from heat and stir in the lemon juice and kosher salt.
Serve while hot.
Molly's Garlicky Mashed Potatoes
Molly made these delicious mashed potatoes on Franksgiving (the Friday after Thanksgiving). Everyone agreed they were astounding, and I'm asking Molly to make more tonight.
Ingredients
6 red potatoes
2 tbsp Earth Balance vegan butter, room temperature
2 tbsp Vegenaise
1 roasted head of garlic
6 cracks black pepper
1/2 tsp salt
soy milk, as needed
Equipment
potato masher
Directions
To roast the garlic, cut the top 1/2 inch off (not the root end) and remove the outer paper coating of the head (leaving the individual cloves coverd). Drizzle with a tsp of olive oil and wrap in foil, and place in your oven (or toaster oven) at 350 until it begins to brown, about 45 minutes. Once it cools, you can squeeze the garlic out with your fingers. Mash the roasted garlic with a fork.
To boil the potatoes: scrub the potatoes and remove any gnarly bits. Place the potatoes in a pot along with two quarts of water and a tsp of salt. Bring to a boil and reduce heat to simmer, partially covered, until the potatos are easily pierced with a fork. Drain the water from the pot and allow the potatoes to cool.
Mash them, either in the pot or a large bowl, until all the potatoes are broken up. Now add the Earth Balance, Vegenaise, mashed roasted garlic, and salt and pepper to taste. Resume mashing the potatoes and add soy milk as necessary to achieve the desired consistency (I usually use about a quarter cup).
Reheat before serving.
Ingredients
6 red potatoes
2 tbsp Earth Balance vegan butter, room temperature
2 tbsp Vegenaise
1 roasted head of garlic
6 cracks black pepper
1/2 tsp salt
soy milk, as needed
Equipment
potato masher
Directions
To roast the garlic, cut the top 1/2 inch off (not the root end) and remove the outer paper coating of the head (leaving the individual cloves coverd). Drizzle with a tsp of olive oil and wrap in foil, and place in your oven (or toaster oven) at 350 until it begins to brown, about 45 minutes. Once it cools, you can squeeze the garlic out with your fingers. Mash the roasted garlic with a fork.
To boil the potatoes: scrub the potatoes and remove any gnarly bits. Place the potatoes in a pot along with two quarts of water and a tsp of salt. Bring to a boil and reduce heat to simmer, partially covered, until the potatos are easily pierced with a fork. Drain the water from the pot and allow the potatoes to cool.
Mash them, either in the pot or a large bowl, until all the potatoes are broken up. Now add the Earth Balance, Vegenaise, mashed roasted garlic, and salt and pepper to taste. Resume mashing the potatoes and add soy milk as necessary to achieve the desired consistency (I usually use about a quarter cup).
Reheat before serving.
Sunday, October 31, 2010
Crockpot Chili
This is a simple chili recipe that takes less than an hour of actual work. Use at least a four or five-quart crockpot, because this recipe makes a lot of food. I enjoy it with cornbread (the Post-Punk Kitchen has a good recipe) or tortilla chips.
Ingredients
2 large or 4 small boullion cubes
2 cans kidney beans
1 can pinto beans
1 can black beans
1 can great white northern beans
1 28 oz can diced tomatoes
1 6 oz can tomato paste
1/4 cup vegan butter
2 yellow onions, diced
4 stalks celery, diced
2 red peppers, diced
4 jalapenos, seeded and minced
4 cloves garlic, sliced thinly
4 bay leaves
2 dried New Mexico chiles, seeded (optional)
2 dried California chiles, seeded (optional)
2 tbsp chili powder (4 tbsp if omitting dried chiles)
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1/4 tsp cayenne
15 cracks or 1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp molasses
1 tbsp Bragg's Liquid Aminos (optional)
1 can corn, drained
1 cup TVP
Equipment
Large crockpot
Saute pan
Instructions
Drain the cans of beans and dump the beans in the crockpot with the boullion cubes, tomatoes and tomato paste. Set the crockpot to high.
Saute the vegetables in the vegan butter at medium-high. Start with the onions and add the peppers, celery and jalapenos after a few minutes. After a few more minutes add the garlic and saute till fragrant, then toss the vegetables into the crockpot.
Now place the bay leaves and dried peppers into the pan and saute until the bay leaves start to brown, about 1 to 2 minutes. Add these to the crockpot as well.
Clean your kitchen and go do something else for two to three hours.
After the beans have been cooking for about three hours, come back to the kitchen. Fish through the chili and try to remove the bay leaves and whole chiles.
Blend the cornstarch and spices together in a small bowl, and add enough water to make a smooth liquid. Stir that into the crockpot. Add the remaining ingredients (molasses, Bragg's Aminos, corn and TVP), stir, and let simmer for an hour.
This is a good time to make some vegan cornbread.
Variations
For stove-top chili, saute the veggies, bay leaves and chiles in a large soup pot. Once they're approaching tenderness, add the beans, tomatoes and boullion and simmer for 30 minutes. Toss in all the other ingredients and simmer for another 30 minutes.
Ingredients
2 large or 4 small boullion cubes
2 cans kidney beans
1 can pinto beans
1 can black beans
1 can great white northern beans
1 28 oz can diced tomatoes
1 6 oz can tomato paste
1/4 cup vegan butter
2 yellow onions, diced
4 stalks celery, diced
2 red peppers, diced
4 jalapenos, seeded and minced
4 cloves garlic, sliced thinly
4 bay leaves
2 dried New Mexico chiles, seeded (optional)
2 dried California chiles, seeded (optional)
2 tbsp chili powder (4 tbsp if omitting dried chiles)
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1/4 tsp cayenne
15 cracks or 1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp molasses
1 tbsp Bragg's Liquid Aminos (optional)
1 can corn, drained
1 cup TVP
Equipment
Large crockpot
Saute pan
Instructions
Drain the cans of beans and dump the beans in the crockpot with the boullion cubes, tomatoes and tomato paste. Set the crockpot to high.
Saute the vegetables in the vegan butter at medium-high. Start with the onions and add the peppers, celery and jalapenos after a few minutes. After a few more minutes add the garlic and saute till fragrant, then toss the vegetables into the crockpot.
Now place the bay leaves and dried peppers into the pan and saute until the bay leaves start to brown, about 1 to 2 minutes. Add these to the crockpot as well.
Clean your kitchen and go do something else for two to three hours.
After the beans have been cooking for about three hours, come back to the kitchen. Fish through the chili and try to remove the bay leaves and whole chiles.
Blend the cornstarch and spices together in a small bowl, and add enough water to make a smooth liquid. Stir that into the crockpot. Add the remaining ingredients (molasses, Bragg's Aminos, corn and TVP), stir, and let simmer for an hour.
This is a good time to make some vegan cornbread.
Variations
For stove-top chili, saute the veggies, bay leaves and chiles in a large soup pot. Once they're approaching tenderness, add the beans, tomatoes and boullion and simmer for 30 minutes. Toss in all the other ingredients and simmer for another 30 minutes.
Saturday, October 16, 2010
Oatmeal
Easy, fast, nutritious: the breakfast of champions. This recipe is for two servings; reduce everything by half except the water (reduce that to 1 1/4 cup) for one serving.
Ingredients
2 cups water
pinch of salt
1 cup oats, traditional not quick-cooking
1/2 cup raisins
2 tbsp brown sugar
1/2 tsp cinnamon
Directions
Bring the water and salt to a boil. Reduce heat to medium and add oats, stir for five minutes. Mix in the raisins and brown sugar, remove from heat and cover. Let sit five minutes and enjoy.
Ingredients
2 cups water
pinch of salt
1 cup oats, traditional not quick-cooking
1/2 cup raisins
2 tbsp brown sugar
1/2 tsp cinnamon
Directions
Bring the water and salt to a boil. Reduce heat to medium and add oats, stir for five minutes. Mix in the raisins and brown sugar, remove from heat and cover. Let sit five minutes and enjoy.
Friday, October 15, 2010
Guacamole
I fucking love guac. Molly and I tried it tonight on our black bean tacos, and damn does it add depth and creaminess. Delicious.
Ingredients
1 avocado, diced
1/2 small red onion, minced
1 roma tomato, minced
1 clove garlic, smashed and minced
1 1/2 tsp lime juice
1/2 jalapeno, minced
1/2 tsp dried cilantro, or 1 tsp fresh
1/2 tsp cumin
1/2 tsp paprika, or 1/4 tsp cayenne
1/4 tsp salt
Directions
Mix it all together in a bowl, and let it sit at room temperature for thirty minutes (if you have the patience) so the flavors can meld. I like to leave the avocado fairly chunky, but some people prefer a puree. The spices, too, are up to you: I like the flavor, but sometimes it's nice to let the avocado shine on its own.
Ingredients
1 avocado, diced
1/2 small red onion, minced
1 roma tomato, minced
1 clove garlic, smashed and minced
1 1/2 tsp lime juice
1/2 jalapeno, minced
1/2 tsp dried cilantro, or 1 tsp fresh
1/2 tsp cumin
1/2 tsp paprika, or 1/4 tsp cayenne
1/4 tsp salt
Directions
Mix it all together in a bowl, and let it sit at room temperature for thirty minutes (if you have the patience) so the flavors can meld. I like to leave the avocado fairly chunky, but some people prefer a puree. The spices, too, are up to you: I like the flavor, but sometimes it's nice to let the avocado shine on its own.
Sunday, October 10, 2010
Molly's Roasted Red Pepper Hummus
Roasted red pepper hummus is a popular variation on plain hummus. It's great as a dip for pitas, carrots (and other veggies) or corn chips, and also makes a great sandwich spread. Sometimes I even like to dip falafel straight into a big bowl of hummus! Chickpea-a-licious.
Ingredients
1 can Garbanzons (drained) or 1 1/2 cups precooked Garbanzos
1 red pepper
2 tbsp tahini
3 tbsp lemon juice
4 tbs extra virgin olive oil
2 tsp pre-minced garlic or 5 cloves, mashed or grated
1 tsp cumin
1/2 tsp salt
1/2 tsp basil
1/2 tsp smoked paprika
1/4 tsp fresh-ground black pepper, or 1/2 tsp pre-ground
1/8 tsp cayenne pepper
Equipment
Food processor or blender (you'll achieve a creamier texture with a good blender, but a food processor can be easier to work with)
Directions
To roast the pepper, place it in your oven on the broiler setting on the highest rack it'll fit on. Turn as each side blackens and blisters, which should take five or six minutes per side. When it is pretty uniformly roasted (70%+ blackened) remove from the oven and wrap in foil. Let sit for 10-15 minutes while the steam softens the skin. Once it's cooled, remove skin, stem and seeds. Be careful not to get scalded by escaping steam.
Place all the ingredients in a blender or food processor in the order listed. If you are using a food processor, use the pulse setting. If you are using a blender, escalate from low settings to high. Process until you have achieved a uniformly smooth, creamy texture. If you have trouble getting everything to blend, either scrape the sides or add a couple tablespoons of water.
After it's thoroughly blended, taste it. If it seems bland, consider adding more salt, smoked paprika, cayenne or black pepper. If it lacks tartness, add more lemon juice. If it seems dry, add more olive oil or a couple tablespoons of water.
Ingredients
1 can Garbanzons (drained) or 1 1/2 cups precooked Garbanzos
1 red pepper
2 tbsp tahini
3 tbsp lemon juice
4 tbs extra virgin olive oil
2 tsp pre-minced garlic or 5 cloves, mashed or grated
1 tsp cumin
1/2 tsp salt
1/2 tsp basil
1/2 tsp smoked paprika
1/4 tsp fresh-ground black pepper, or 1/2 tsp pre-ground
1/8 tsp cayenne pepper
Equipment
Food processor or blender (you'll achieve a creamier texture with a good blender, but a food processor can be easier to work with)
Directions
To roast the pepper, place it in your oven on the broiler setting on the highest rack it'll fit on. Turn as each side blackens and blisters, which should take five or six minutes per side. When it is pretty uniformly roasted (70%+ blackened) remove from the oven and wrap in foil. Let sit for 10-15 minutes while the steam softens the skin. Once it's cooled, remove skin, stem and seeds. Be careful not to get scalded by escaping steam.
Place all the ingredients in a blender or food processor in the order listed. If you are using a food processor, use the pulse setting. If you are using a blender, escalate from low settings to high. Process until you have achieved a uniformly smooth, creamy texture. If you have trouble getting everything to blend, either scrape the sides or add a couple tablespoons of water.
After it's thoroughly blended, taste it. If it seems bland, consider adding more salt, smoked paprika, cayenne or black pepper. If it lacks tartness, add more lemon juice. If it seems dry, add more olive oil or a couple tablespoons of water.
Thursday, October 7, 2010
Sweet Potato Fries
These fries are best on a cold Fall evening, served with a hearty soup and a crusty sandwich. Take advantage of the season before the season passes you by!
Ingredients
2 sweet potatoes
2 tbsp olive oil
1 tsp kosher salt
10 cracks black pepper
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika (or 1/2 tsp regular paprika)
Equipment
Cutting board and sharp knife
Large mixing bowl
Baking sheet
Spatula
Directions
Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with aluminum foil.
Scrub and wash the sweet potatoes. Slice them into 1/4 to 1/3-inch slices, and then again into 1/4 to 1/3-inch strips (french-fry sized). Trim any thin ends or edges, as these will probably burn.
Place the sweet potato strips into a large bowl. Drizzle with the olive oil and shake to coat. Sprinkle the salt and spices over top; shake to coat again. Spread in a single layer in the baking sheet.
Bake for 30 to 35 minutes, using the spatula to flip the fries at the 15-minute mark. When the fries are browning at the edges, dump them into a bowl (or on a plate) lined with a paper towel. Serve with ketchup or Vegenaise, or ketchup mixed with Vegenaise. Or Vegenaise mixed with Sriracha. Or dijon mustard. Or dijon mustard mixed with Vegenaise. Et cetera.
Enjoy while hot!
Variations
*Chop the sweet potatoes into 1/2-inch cubes instead of strips and mix with diced onions and red peppers before baking for home fries, instead.
*Mix up the spices however you like. Use cayenne and extra cumin for Southwestern fries. Use coriander, tumeric and garam masala for Indian fries. Be creative!
Ingredients
2 sweet potatoes
2 tbsp olive oil
1 tsp kosher salt
10 cracks black pepper
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika (or 1/2 tsp regular paprika)
Equipment
Cutting board and sharp knife
Large mixing bowl
Baking sheet
Spatula
Directions
Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with aluminum foil.
Scrub and wash the sweet potatoes. Slice them into 1/4 to 1/3-inch slices, and then again into 1/4 to 1/3-inch strips (french-fry sized). Trim any thin ends or edges, as these will probably burn.
Place the sweet potato strips into a large bowl. Drizzle with the olive oil and shake to coat. Sprinkle the salt and spices over top; shake to coat again. Spread in a single layer in the baking sheet.
Bake for 30 to 35 minutes, using the spatula to flip the fries at the 15-minute mark. When the fries are browning at the edges, dump them into a bowl (or on a plate) lined with a paper towel. Serve with ketchup or Vegenaise, or ketchup mixed with Vegenaise. Or Vegenaise mixed with Sriracha. Or dijon mustard. Or dijon mustard mixed with Vegenaise. Et cetera.
Enjoy while hot!
Variations
*Chop the sweet potatoes into 1/2-inch cubes instead of strips and mix with diced onions and red peppers before baking for home fries, instead.
*Mix up the spices however you like. Use cayenne and extra cumin for Southwestern fries. Use coriander, tumeric and garam masala for Indian fries. Be creative!
Tuesday, October 5, 2010
Vegetable Lentil Soup
This soup is wholesome and straightforward. Great for cool days and cold nights, serve it with toasted, crusty rye or sourdough... and a beer or two.
Ingredients
4 tbsp Earth Balance vegan butter (or olive oil)
6 carrots, chopped
6 celery stalks, chopped
2 white onions, chopped
4 bay leaves
4 cloves garlic, minced
8 cups water
4 large or 8 small vegetable bouillon cubes
2 cups green lentils, sorted and rinsed
4 potatoes, chopped
4 tomatoes, chopped
small handful of parsley, minced
1 tsp cumin
1 tsp thyme
1/4 tsp crushed red pepper
30 cracks of black pepper (or 1 tsp pre-ground)
1 bunch spinach, washed and chopped
2 tbsp red wine vinegar
1 tbsp Bragg's Liquid Aminos (optional, but worth the $5 or $6 for a bottle)
Equipment
Large stockpot
Directions
Heat the stockpot to medium-high. Add the butter and move it around the pot, until a bit has melted. Add the onions, celery, carrots, bay leaves and garlic. Saute until soft, stirring occasionally, about 10 to 12 minutes.
Add the water, bouillon and lentils. Bring to a boil, reduce heat to medium and cover partially, allowing steam to escape. Simmer for 20 minutes.
Add the potatoes, tomatoes, parsley, cumin, thyme, black pepper and crushed red pepper. Return to a boil and then simmer for another 10 minutes.
The lentils and potatoes should be soft -- if not, simmer until they are. Once they are soft, add the spinach and simmer for 2 or 3 more minutes, just until the spinach wilts. Stir in the red wine vinegar and Bragg's Liquid Aminos, and serve!
Alterations
*Switch out the spices in the recipe for turmeric, coriander, cumin, garam masala, and dashes of cinnamon and cayenne. Blammo, Indian dahl!
*This soup, like all soups and stews, is more theory than recipe. It's an easy way to use up whatever vegetables you have leftover from previous meals in the week, so feel encouraged to get experimental.
Ingredients
4 tbsp Earth Balance vegan butter (or olive oil)
6 carrots, chopped
6 celery stalks, chopped
2 white onions, chopped
4 bay leaves
4 cloves garlic, minced
8 cups water
4 large or 8 small vegetable bouillon cubes
2 cups green lentils, sorted and rinsed
4 potatoes, chopped
4 tomatoes, chopped
small handful of parsley, minced
1 tsp cumin
1 tsp thyme
1/4 tsp crushed red pepper
30 cracks of black pepper (or 1 tsp pre-ground)
1 bunch spinach, washed and chopped
2 tbsp red wine vinegar
1 tbsp Bragg's Liquid Aminos (optional, but worth the $5 or $6 for a bottle)
Equipment
Large stockpot
Directions
Heat the stockpot to medium-high. Add the butter and move it around the pot, until a bit has melted. Add the onions, celery, carrots, bay leaves and garlic. Saute until soft, stirring occasionally, about 10 to 12 minutes.
Add the water, bouillon and lentils. Bring to a boil, reduce heat to medium and cover partially, allowing steam to escape. Simmer for 20 minutes.
Add the potatoes, tomatoes, parsley, cumin, thyme, black pepper and crushed red pepper. Return to a boil and then simmer for another 10 minutes.
The lentils and potatoes should be soft -- if not, simmer until they are. Once they are soft, add the spinach and simmer for 2 or 3 more minutes, just until the spinach wilts. Stir in the red wine vinegar and Bragg's Liquid Aminos, and serve!
Alterations
*Switch out the spices in the recipe for turmeric, coriander, cumin, garam masala, and dashes of cinnamon and cayenne. Blammo, Indian dahl!
*This soup, like all soups and stews, is more theory than recipe. It's an easy way to use up whatever vegetables you have leftover from previous meals in the week, so feel encouraged to get experimental.
Tuesday, September 28, 2010
Thai Curry
This Thai curry is more theory than actual recipe, so have fun and play with the ingredients. Also, this reheats really well, unless you microwave the seitan, which tends to come out of the microwave rubbery.
Ingredients:
2 tbsp peanut oil
1 pound sliced seitan or cubed tofu
3 shallots, minced
2 tsp minced ginger
1 tsp minced garlic
2 cups seitan cooking liquid or vegetable broth
1 can coconut milk
2 red potatoes, cubed
2 carrots, quartered and cut into 2" pieces
1 cup frozen peas
1 red bell pepper, sliced into 1" squares
1/2 small can bamboo shoots
curry paste or spice mix (start with 2 tbsp and increase to taste)
pinch dried basil (optional)
pinch anise seeds (optional)
1 tbsp miso paste (optional)
Equipment:
large soup pot
wooden spoon (preferably the one you use exclusively for your heavily-spiced dishes)
Instructions:
Saute the seitan or tofu in the oil for several minutes, then add shallots in the oil and saute until everything starts to brown nicely. Add the garlic and ginger and saute for one more minute until fragrant and then remove from pot.
Add broth and potatoes to pot. Bring to a boil, reduce heat and simmer uncovered for five minutes. Add the carrots and coconut milk, return to a boil and then reduce heat to a simmer for another five minutes. Add the red bell pepper, miso paste, curry mix, anise and basil, stir well, and simmer for another five minutes. Add the peas, bamboo shoots and sauteed ingredients. Stir well. Taste the curry level; add more if necessary while simmering for five final minutes. Turn off heat and cover until ready to eat.
Serve with brown rice.
Variations:
*These are simply my fall-back ingredients; as with all curries and stews, feel free to experiment with amounts, other vegetables and cooking times. Green beans, broccoli and jalapenos have all worked for me in the past, and I'm sure there are many other great options.
*The dry basil and anise seeds are simply my poor-man's substitution for Thai basil. If you have access to Thai basil, add it after cooking as a condiment and omit the dry basil and anise.
*Season with Sriracha, tamari or chili oil.
Ingredients:
2 tbsp peanut oil
1 pound sliced seitan or cubed tofu
3 shallots, minced
2 tsp minced ginger
1 tsp minced garlic
2 cups seitan cooking liquid or vegetable broth
1 can coconut milk
2 red potatoes, cubed
2 carrots, quartered and cut into 2" pieces
1 cup frozen peas
1 red bell pepper, sliced into 1" squares
1/2 small can bamboo shoots
curry paste or spice mix (start with 2 tbsp and increase to taste)
pinch dried basil (optional)
pinch anise seeds (optional)
1 tbsp miso paste (optional)
Equipment:
large soup pot
wooden spoon (preferably the one you use exclusively for your heavily-spiced dishes)
Instructions:
Saute the seitan or tofu in the oil for several minutes, then add shallots in the oil and saute until everything starts to brown nicely. Add the garlic and ginger and saute for one more minute until fragrant and then remove from pot.
Add broth and potatoes to pot. Bring to a boil, reduce heat and simmer uncovered for five minutes. Add the carrots and coconut milk, return to a boil and then reduce heat to a simmer for another five minutes. Add the red bell pepper, miso paste, curry mix, anise and basil, stir well, and simmer for another five minutes. Add the peas, bamboo shoots and sauteed ingredients. Stir well. Taste the curry level; add more if necessary while simmering for five final minutes. Turn off heat and cover until ready to eat.
Serve with brown rice.
Variations:
*These are simply my fall-back ingredients; as with all curries and stews, feel free to experiment with amounts, other vegetables and cooking times. Green beans, broccoli and jalapenos have all worked for me in the past, and I'm sure there are many other great options.
*The dry basil and anise seeds are simply my poor-man's substitution for Thai basil. If you have access to Thai basil, add it after cooking as a condiment and omit the dry basil and anise.
*Season with Sriracha, tamari or chili oil.
Chocolate Peanut-Butter Banana Bread
I was distraught at a lack of chocolate chips and walnuts in my cupboard and decided to use cocoa and peanut butter in my banana bread instead. This is the first draft of that recipe, synthesized from several sources, primarily the Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, which you can find at all discerning libraries.
Equipment:
oven
9x5 bread pan
2 large bowls
whisk or fork
spoon or spatula
Ingredients:
3 large or 4 small very ripe bananas
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 cup brown sugar
1/4 cup apple sauce
1 tsp vanilla
2 cups flour (I used 3/4 cup whole wheat, 1/2 cup whole wheat pastry, 1/2 cup oat flour, 1/4 cup wheat germ)
1/4 cup unsweetened cocoa
1/2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
Directions:
Preheat the oven to 350 F and grease (or line with foil) a 9x5 bread pan.
Sift together the dry ingredients in a large bowl.
Thoroughly mash the bananas with a fork in another large bowl. Whisk the wet ingredients together with the mashed bananas.
Fold in the dry ingredients until most of the dry is combined with the wet. Do not overbeat or the bread will be heavy.
Immediately pour batter into pan and place in oven. Set a timer for 50 minutes. If an inserted toothpick or knife comes out moist place pan back in the oven for five to ten minutes. Cool on rack; remove from pan after 10 minutes and continue to cool on rack. Wait to cut until completely cool, or the bread will crumble.
Variations:
*use muffin tins (greased or lined) and bake for 18 minutes
*for healthier banana bread, halve the sugar and omit the vegan butter, increasing the apple sauce to 1/3 cup
*for less healthy banana bread, add 1/2 cup of vegan chocolate chips, i.e., Ghiradelli Semi-Sweet Chocolate Chips
*for regular banana bread, omit the cocoa and peanut butter, and increase the vegan butter to 1/2 cup and apple sauce to 1/3 cup (optionally, you may add 1/4 cup to 1/2 cup each raisins and crushed walnuts)
Equipment:
oven
9x5 bread pan
2 large bowls
whisk or fork
spoon or spatula
Ingredients:
3 large or 4 small very ripe bananas
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 cup brown sugar
1/4 cup apple sauce
1 tsp vanilla
2 cups flour (I used 3/4 cup whole wheat, 1/2 cup whole wheat pastry, 1/2 cup oat flour, 1/4 cup wheat germ)
1/4 cup unsweetened cocoa
1/2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
Directions:
Preheat the oven to 350 F and grease (or line with foil) a 9x5 bread pan.
Sift together the dry ingredients in a large bowl.
Thoroughly mash the bananas with a fork in another large bowl. Whisk the wet ingredients together with the mashed bananas.
Fold in the dry ingredients until most of the dry is combined with the wet. Do not overbeat or the bread will be heavy.
Immediately pour batter into pan and place in oven. Set a timer for 50 minutes. If an inserted toothpick or knife comes out moist place pan back in the oven for five to ten minutes. Cool on rack; remove from pan after 10 minutes and continue to cool on rack. Wait to cut until completely cool, or the bread will crumble.
Variations:
*use muffin tins (greased or lined) and bake for 18 minutes
*for healthier banana bread, halve the sugar and omit the vegan butter, increasing the apple sauce to 1/3 cup
*for less healthy banana bread, add 1/2 cup of vegan chocolate chips, i.e., Ghiradelli Semi-Sweet Chocolate Chips
*for regular banana bread, omit the cocoa and peanut butter, and increase the vegan butter to 1/2 cup and apple sauce to 1/3 cup (optionally, you may add 1/4 cup to 1/2 cup each raisins and crushed walnuts)
Tuesday, September 21, 2010
Black Bean Tacos
These tacos are centered around refried black beans, scooped into corn tortillas and topped with fresh vegetables. They're incredibly filling, nutritious and delicious (they are Molly's favorite dinner). The beans reheat well, so they're a prime candidate for doubling the recipe and eating all week long.
When cooking this, my preferred order of operations is to cut up all the vegetables before cooking the beans or frying the tortillas. As for the beans and tortillas, I fry the tortillas while I cook the beans and keep them covered so they remain warm and soft.
Refried Black Beans
Ingredients:
1 tbsp olive oil or peanut oil
1 large onion, minced
3 jalapenos, seeded and minced
1 tsp or 3 cloves minced garlic
2 cans, drained, or three cups of black beans
1 large or 2 small vegetable boullion cubes, crumbled (enough for 2 cups broth. If using unsalted, add 1/2 tsp salt)
8 cracks black pepper (or 1/2 tsp pre-ground)
1/2 tsp paprika or cayenne
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Equipment:
Potato masher or fork
Medium saucepan
Directions:
Saute onions in oil over medium-high heat until translucent, add jalapenos and stirfry until onions just begin to brown and jalapenos soften, add garlic and saute for another minute. Add the spices and boullion all at once, and stir briskly for one minute. Add a little water to de-glaze the pan. Remove from heat, add the beans and mash to desired consistency. Return to heat and reduce heat to medium-low. Cook until the beans are thoroughly heated.
Toppings
Ingredients:
Green leaf lettuce
Tomato
Red onion
Nutritional yeast, vegan cheese shreds or vegan cheezy sauce
Salsa or hot sauce
Directions:
Shred the lettuce, dice the tomato (removing the watery pulp), and mince the onion. Top tacos as desired.
Corn Tortillas
Ingredients:
Corn tortillas
Peanut oil
Tools:
Skillet
Fork
Paper towels or clean cloth towels
Directions:
Heat skillet to high. Once heated, add 1 tsp of oil to coat the pan and add the tortillas. They take about one to two minutes per side. When they begin to brown, flip and let cook for another minute or two. Remove to paper towels to drain, and cover.
Variations:
If you deep-fry the corn tortillas, you can have tostadas instead.
If you use large flour tortillas (optionally adding vegan cheese shreds or cheezy sauce), you can have burritos. Put the burritos back in the skillet after building them and you can make grilled burritos, Taco Bell-style.
Add a little water or salsa to thin the beans and they make a great dip for chips.
When cooking this, my preferred order of operations is to cut up all the vegetables before cooking the beans or frying the tortillas. As for the beans and tortillas, I fry the tortillas while I cook the beans and keep them covered so they remain warm and soft.
Refried Black Beans
Ingredients:
1 tbsp olive oil or peanut oil
1 large onion, minced
3 jalapenos, seeded and minced
1 tsp or 3 cloves minced garlic
2 cans, drained, or three cups of black beans
1 large or 2 small vegetable boullion cubes, crumbled (enough for 2 cups broth. If using unsalted, add 1/2 tsp salt)
8 cracks black pepper (or 1/2 tsp pre-ground)
1/2 tsp paprika or cayenne
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Equipment:
Potato masher or fork
Medium saucepan
Directions:
Saute onions in oil over medium-high heat until translucent, add jalapenos and stirfry until onions just begin to brown and jalapenos soften, add garlic and saute for another minute. Add the spices and boullion all at once, and stir briskly for one minute. Add a little water to de-glaze the pan. Remove from heat, add the beans and mash to desired consistency. Return to heat and reduce heat to medium-low. Cook until the beans are thoroughly heated.
Toppings
Ingredients:
Green leaf lettuce
Tomato
Red onion
Nutritional yeast, vegan cheese shreds or vegan cheezy sauce
Salsa or hot sauce
Directions:
Shred the lettuce, dice the tomato (removing the watery pulp), and mince the onion. Top tacos as desired.
Corn Tortillas
Ingredients:
Corn tortillas
Peanut oil
Tools:
Skillet
Fork
Paper towels or clean cloth towels
Directions:
Heat skillet to high. Once heated, add 1 tsp of oil to coat the pan and add the tortillas. They take about one to two minutes per side. When they begin to brown, flip and let cook for another minute or two. Remove to paper towels to drain, and cover.
Variations:
If you deep-fry the corn tortillas, you can have tostadas instead.
If you use large flour tortillas (optionally adding vegan cheese shreds or cheezy sauce), you can have burritos. Put the burritos back in the skillet after building them and you can make grilled burritos, Taco Bell-style.
Add a little water or salsa to thin the beans and they make a great dip for chips.
Saturday, September 18, 2010
Pita Pizzas
Title explains it.
Take a pita. Slather some pizza sauce from a jar on it. Sprinkle on some vegan cheese. Throw in the oven at 450 degrees -- 550 if you have a pizza stone.
Remove when it looks delicious and apply hot sauce liberally.
Take a pita. Slather some pizza sauce from a jar on it. Sprinkle on some vegan cheese. Throw in the oven at 450 degrees -- 550 if you have a pizza stone.
Remove when it looks delicious and apply hot sauce liberally.
Puppy Chow
Many of us remember this treat from our childhood (and the stoners among us remember it from college, as well). It's peanut-buttery, chocolaty deliciousness -- and it must be healthy, since it's cereal! Cereal is good for you, right?
Ingredients:
9 cups rice Chex or Crispix (or any other cereal, really, will do. Experiment!)
1 cup vegan chocolate chips (I prefer Ghiradelli Semi-Sweet)
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 tsp vanilla
1 1/2 cups powdered sugar
Equipment:
large mixing bowl
microwaveable mixing bowl
paper grocery bag or one-gallon resealable freezer bag
Procedure:
Measure the cereal into the large mixing bowl and set aside.
Combine the chocolate chips, peanut butter and Earth Balance in the microwaveable bowl. Microwave on medium one minute at a time, stirring after each heating. Continue until smooth, and then stir in the vanilla.
Pour the chocolate mixture into the cereal, stirring gently as you go. I like to use a large spoon or spatula and do it in three steps. The goal here is to have as many unbroken pieces of cereal as possible, to maximize the "puppy chow" look.
Once the cereal is thoroughly coated with chocolate, dump it in the paper bag or freezer bag. Add the powdered sugar and shake to coat. The goal at this stage is to end up with individual pieces of sugar-coated, chocolate-coated cereal, rather than clumps of caked-together chocolate and cereal.
Place in tupperware or plastic baggies, and refrigerate until cool. Enjoy!
Ingredients:
9 cups rice Chex or Crispix (or any other cereal, really, will do. Experiment!)
1 cup vegan chocolate chips (I prefer Ghiradelli Semi-Sweet)
1/2 cup creamy peanut butter
1/4 cup Earth Balance vegan butter
1 tsp vanilla
1 1/2 cups powdered sugar
Equipment:
large mixing bowl
microwaveable mixing bowl
paper grocery bag or one-gallon resealable freezer bag
Procedure:
Measure the cereal into the large mixing bowl and set aside.
Combine the chocolate chips, peanut butter and Earth Balance in the microwaveable bowl. Microwave on medium one minute at a time, stirring after each heating. Continue until smooth, and then stir in the vanilla.
Pour the chocolate mixture into the cereal, stirring gently as you go. I like to use a large spoon or spatula and do it in three steps. The goal here is to have as many unbroken pieces of cereal as possible, to maximize the "puppy chow" look.
Once the cereal is thoroughly coated with chocolate, dump it in the paper bag or freezer bag. Add the powdered sugar and shake to coat. The goal at this stage is to end up with individual pieces of sugar-coated, chocolate-coated cereal, rather than clumps of caked-together chocolate and cereal.
Place in tupperware or plastic baggies, and refrigerate until cool. Enjoy!
Thursday, September 9, 2010
Stovetop Popcorn
One of my favorite snacks is homemade popcorn. It's fast, it's easy, and it transports well (as long as you don't mind showing up with nutritional yeast all over your face).
The equipment you'll need:
*a large metal mixing bowl, preferably one with a small bottom
*aluminum foil
*a towel for gripping the mixing bowl
The ingredients:
*three tablespoons corn oil (you can use other oils, but I find this has the best flavor)
*a half-cup popcorn kernels
*a half-teaspoon salt, preferably extra fine or popcorn salt
*nutritional yeast to taste (I use about a third of a cup)
The recipe:
Wrap a square of aluminum foil over the top of the mixing bowl. The proper size of mixing bowl should be such that it is about an inch less wide than standard-width aluminum foil. Leave the edge that is farthest from you just barely open so steam can escape, but not so open that popcorn kernels will explode out of it. Leave the side nearest to you open enough that you can dump the popcorn in when the time comes.
Heat the foil-covered bowl on your stove top on high heat. When it starts to feel hot, add the oil and three kernels. Let it sit until all three of the kernels have popped. At this point, add the rest of the kernels and the salt (I like to dump the salt into the kernels beforehand). Close the foil over the opening you just used and give the bowl a quick back-and-forth shake to distribute the salt and oil.
From this point on, you will want to give the bowl a short but vigorous back-and-forth shake, hopefully keeping it in contact with the heating element, every 10 to 20 seconds. When the bowl becomes too hot to handle, start gripping it with a kitchen towel. Continue this process until the popping slows and nearly stops. You want to pop as many kernels as possible without burning the corn.
Once you are done popping, remove the bowl from heat and remove the foil -- but be careful! The escaping steam can scald you. Scatter the nutritional yeast over the popcorn and give the bowl a gentle shake to distribute the yeast.
Alterations:
*add spices at the end such as garlic and onion powder, cayenne, black pepper, or whatever else suits you
*some people like olive oil, flax oil, or other oils drizzled over the popcorn
*this popcorn stores and carries really well in brown paper lunch bags... especially to the movie theatre
The equipment you'll need:
*a large metal mixing bowl, preferably one with a small bottom
*aluminum foil
*a towel for gripping the mixing bowl
The ingredients:
*three tablespoons corn oil (you can use other oils, but I find this has the best flavor)
*a half-cup popcorn kernels
*a half-teaspoon salt, preferably extra fine or popcorn salt
*nutritional yeast to taste (I use about a third of a cup)
The recipe:
Wrap a square of aluminum foil over the top of the mixing bowl. The proper size of mixing bowl should be such that it is about an inch less wide than standard-width aluminum foil. Leave the edge that is farthest from you just barely open so steam can escape, but not so open that popcorn kernels will explode out of it. Leave the side nearest to you open enough that you can dump the popcorn in when the time comes.
Heat the foil-covered bowl on your stove top on high heat. When it starts to feel hot, add the oil and three kernels. Let it sit until all three of the kernels have popped. At this point, add the rest of the kernels and the salt (I like to dump the salt into the kernels beforehand). Close the foil over the opening you just used and give the bowl a quick back-and-forth shake to distribute the salt and oil.
From this point on, you will want to give the bowl a short but vigorous back-and-forth shake, hopefully keeping it in contact with the heating element, every 10 to 20 seconds. When the bowl becomes too hot to handle, start gripping it with a kitchen towel. Continue this process until the popping slows and nearly stops. You want to pop as many kernels as possible without burning the corn.
Once you are done popping, remove the bowl from heat and remove the foil -- but be careful! The escaping steam can scald you. Scatter the nutritional yeast over the popcorn and give the bowl a gentle shake to distribute the yeast.
Alterations:
*add spices at the end such as garlic and onion powder, cayenne, black pepper, or whatever else suits you
*some people like olive oil, flax oil, or other oils drizzled over the popcorn
*this popcorn stores and carries really well in brown paper lunch bags... especially to the movie theatre
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