Monday, February 22, 2010
Friday, February 5, 2010
This Can't Be Tofu!
Well, actually, yes it can.
I picked up Deborah Madison's This Can't Be Tofu! at a thrift store for 2 bucks. I intended on giving it to a friend who can't fathom or figure out tofu, but I wanted to try a few recipes first to make sure it fits her taste and will work for a non-vegan, non-tofu type person. Thus far, I like everything I've tried, but only one recipe really hides the characteristic bland, squishy tofuiness that most people dislike.
1. "Coconut-Red Curry Soup with Butternut Squash and Lime"
Josh loved this soup. I liked it a lot, but you have to be in the mood for something tropical. It calls for the zest and juice from one large lime, so it's definitely citrusy and the cocnut makes it filling. Like the next soup, this calls for diced silken tofu to be added at the end and just warmed through--like miso soup. So, yes, it is tofu and it's exactly what people expect of tofu, but it was a good soup.
2. "Clear Soup with Sweet Potatoes, Silken Tofu, and Mustard Greens"
I love love love this soup. Again, diced silken tofu isn't that exciting, but mustard greens always make me happy. They are probably my favorite greens by far and I love greens in general--we have some version nearly every night. But, the real star here is the broth. It's basically stock cooked with garlic, ginger, cilantro, and garlic, which is then strained. It's a delicate and lovely broth. One I'll keep coming back to.
3. "Green 'Chorizo'"
Shown here in a quesadilla, this green "chorizo" is made of tofu, swiss chard, cilantro, and parsley. Aside from being slightly too vinegary for my taste, this chorizo is actually pretty good and is the most innovative uses of tofu I've tried so far in this cookbook. It is definitely better after it sits for a night or two and the texture is remarkably meat-like (I think because I left the stems on the chard).
Overall, I like the recipes so far, but I'm not sure This Can't Be Tofu! is going to convert anyone who's skeptical about tofu or displeased with the texture.
I picked up Deborah Madison's This Can't Be Tofu! at a thrift store for 2 bucks. I intended on giving it to a friend who can't fathom or figure out tofu, but I wanted to try a few recipes first to make sure it fits her taste and will work for a non-vegan, non-tofu type person. Thus far, I like everything I've tried, but only one recipe really hides the characteristic bland, squishy tofuiness that most people dislike.
1. "Coconut-Red Curry Soup with Butternut Squash and Lime"
Josh loved this soup. I liked it a lot, but you have to be in the mood for something tropical. It calls for the zest and juice from one large lime, so it's definitely citrusy and the cocnut makes it filling. Like the next soup, this calls for diced silken tofu to be added at the end and just warmed through--like miso soup. So, yes, it is tofu and it's exactly what people expect of tofu, but it was a good soup.2. "Clear Soup with Sweet Potatoes, Silken Tofu, and Mustard Greens"
I love love love this soup. Again, diced silken tofu isn't that exciting, but mustard greens always make me happy. They are probably my favorite greens by far and I love greens in general--we have some version nearly every night. But, the real star here is the broth. It's basically stock cooked with garlic, ginger, cilantro, and garlic, which is then strained. It's a delicate and lovely broth. One I'll keep coming back to.3. "Green 'Chorizo'"
Shown here in a quesadilla, this green "chorizo" is made of tofu, swiss chard, cilantro, and parsley. Aside from being slightly too vinegary for my taste, this chorizo is actually pretty good and is the most innovative uses of tofu I've tried so far in this cookbook. It is definitely better after it sits for a night or two and the texture is remarkably meat-like (I think because I left the stems on the chard).Overall, I like the recipes so far, but I'm not sure This Can't Be Tofu! is going to convert anyone who's skeptical about tofu or displeased with the texture.
Sunday, November 1, 2009
Squashapalooza
Last year, around this time, I went in on a wagon full of squash with my neighbor. Unfotunately, I didn't get to actually experience picking out the squash (she went without me) and I didn't have any idea what to do so much squash. I roasted and pureed quite a bit of it, but I also ended up composting a lot of it because I just couldn't get motivated to do the work.
However, since then, I've been dreaming of sqaush and looking forward to trying it again this year. So, with dreams of building a root cellar dancing in my head, I counted down the days until the end of the local farm season. My dreams were nearly dashed by an early snow storm that dropped 20 inches on us in the middle of October, but the good folks at Munson Farm knew the storm was coming, harvested as much squash as possible, and saved it from the freeze. So, Saturday Kathy and I headed down there to collect some squash. While we didn't get quite the deal we got last year(they, understandably had less squash to work with this year), we still managed to get a loaded up wagon full for $99. How big was the wagon? Huge. We ended up with 35 squash each: cinderella pumpkin, lumina, white pumpkin, delicata, buttercup, acorn, spaghetti, butternut, blue pumpkin, banana squash, carnival squash, cheese pumpkin, musquee de provence pumpkin, and a few French heirloom varieties (like a pink one with warts) whose names I can't recall.
I worried about the ability of my little Saturn to get all that squash home (we were riding low), but we made it and I managed to move them from the trunk to the floor of my garage (I cut the piles of bicycles out of the picture above) while I prepare the pantry.
So, stay tuned for all kinds of squash in all kinds of ways.
However, since then, I've been dreaming of sqaush and looking forward to trying it again this year. So, with dreams of building a root cellar dancing in my head, I counted down the days until the end of the local farm season. My dreams were nearly dashed by an early snow storm that dropped 20 inches on us in the middle of October, but the good folks at Munson Farm knew the storm was coming, harvested as much squash as possible, and saved it from the freeze. So, Saturday Kathy and I headed down there to collect some squash. While we didn't get quite the deal we got last year(they, understandably had less squash to work with this year), we still managed to get a loaded up wagon full for $99. How big was the wagon? Huge. We ended up with 35 squash each: cinderella pumpkin, lumina, white pumpkin, delicata, buttercup, acorn, spaghetti, butternut, blue pumpkin, banana squash, carnival squash, cheese pumpkin, musquee de provence pumpkin, and a few French heirloom varieties (like a pink one with warts) whose names I can't recall.
I worried about the ability of my little Saturn to get all that squash home (we were riding low), but we made it and I managed to move them from the trunk to the floor of my garage (I cut the piles of bicycles out of the picture above) while I prepare the pantry.So, stay tuned for all kinds of squash in all kinds of ways.
Wednesday, October 28, 2009
Pumpkin Penne
When I found out I was pregnant, Josh's mom gifted us with a subscription to Parents magazine. If you know anything about this publication, then you know that we aren't exactly their target demographic. It's a mainstream magazine with fairly traditional politics and articles that explain why you should be careful because that frozen meal isn't as healthy as the packaging claims. Ahem.
That said, every month I feel compelled to read it. Often they have cute ideas for craft projects and sometimes creative ways of styling food for kid's parties or packed lunches. Recently, there was a really interesting excerpt on introducing solids that focused on veggies and a much quicker introduction schedule--a technique that's supposed to instill a love of veggies. Anyway, in the same issue, they had a quick weeknight dinner recipe: pumpkin penne. Josh immediately expressed an interest in it, so, after a long day of writing, I went about veganizing it. It turned out pretty good and, along with some cranberry sauce that's been in our freezer since last T-day, it made for a nice early thanksgiving-type meal.
Pumpkin Penne
Adapted from Parents Magazine
1 lb. Penne
1 T coconut oil
2 shallots, finely chopped
1 1/2 cup veggie broth
1/2 cup soy milk
1 heaping T. cornstarch
1 can pumpkin puree
1/4 heaping cup of nutritional yeast
1/4 t cinnamon
1/4 t cayenne
1/8 t ginger
1/2 t salt
1/2 t fresh coarse-ground pepper
1/4 cup chopped flat leaf parsley
Cook penne according to package directions. Heat oil in sauce pan, add shallots, and saute until they are just starting to turn brown. While cooking the shallots, whisk together cornstarch and soy milk. Once shallots are done, add soy milk mixture, veggie broth, and pumpkin. Bring to a boil, then turn down to a simmer. Add spices and let simmer for 20 minutes. Add salt and pepper to taste (or do so individually). Pour over penne. Mix in flat-leaf parsley and serve.
That said, every month I feel compelled to read it. Often they have cute ideas for craft projects and sometimes creative ways of styling food for kid's parties or packed lunches. Recently, there was a really interesting excerpt on introducing solids that focused on veggies and a much quicker introduction schedule--a technique that's supposed to instill a love of veggies. Anyway, in the same issue, they had a quick weeknight dinner recipe: pumpkin penne. Josh immediately expressed an interest in it, so, after a long day of writing, I went about veganizing it. It turned out pretty good and, along with some cranberry sauce that's been in our freezer since last T-day, it made for a nice early thanksgiving-type meal.
Pumpkin PenneAdapted from Parents Magazine
1 lb. Penne
1 T coconut oil
2 shallots, finely chopped
1 1/2 cup veggie broth
1/2 cup soy milk
1 heaping T. cornstarch
1 can pumpkin puree
1/4 heaping cup of nutritional yeast
1/4 t cinnamon
1/4 t cayenne
1/8 t ginger
1/2 t salt
1/2 t fresh coarse-ground pepper
1/4 cup chopped flat leaf parsley
Cook penne according to package directions. Heat oil in sauce pan, add shallots, and saute until they are just starting to turn brown. While cooking the shallots, whisk together cornstarch and soy milk. Once shallots are done, add soy milk mixture, veggie broth, and pumpkin. Bring to a boil, then turn down to a simmer. Add spices and let simmer for 20 minutes. Add salt and pepper to taste (or do so individually). Pour over penne. Mix in flat-leaf parsley and serve.
Thursday, October 22, 2009
Friday, October 16, 2009
Chickpea Noodle Soup with Heels of Rye
I was always one of those people who could honestly and rightfully say that I very rarely get sick, but such boasting now seems to be very much a thing of the past. Since I discovered I was pregnant just over a year or so ago, I've been sick four or five times. Between that and the gestational diabetes and the recurring mastitis, I'm pretty sure this kid is trying to kill me (I knew the resemblance to Hitchcock must be some kind of omen).
The good news is that an early freeze has made soup seem perfect. I love soup and living in a place where there are actually seasons makes soup all the more pleasing. So, when I came down with the crud a week or two after the boys did, I knew that chicken noodle soup was in order. I'm sure that this recipe is just an amalgamation of others out there; in fact, I remember seeing Happy Herbivore use chickpeas in one she made last year or so, and Isa also has them in her recipe. But, I threw this together quickly (adding everything that I vaguely remember hearing has healing properties) and thought it turned out good enough to post. Also, a word of warning: I'm not sure why (probably the boatloads of pepper), but this soup immediately made me break out in a sweat and my fever broke later that night. So, I guess that's good?
Chickpea Noodle Soup
1 medium onion, diced
3 medium carrots, sliced
1 large stalk of celery, sliced
5 cloves garlic, chopped or minced
6 cups water
2 T Better than Bouillon No Chicken
1 piece of kombu
1 bay leaf
1 T white miso
1 T dried parsley (though I'd use fresh if you've got it)
1 can chickpeas, drained and rinsed
8 oz pasta, slightly undercooked
Lots of fresh ground pepper and salt to taste
Saute onion, celery, and carrots in a small amount of olive oil over medium high heat until the onions start to turn translucent. Add garlic and saute for a minute more. Add water and bring to a boil. Turn down to simmer and add bouillon, kombu, bay leaf, and miso. Simmer for about 20 minutes. Add chickpeas and pasta. Cook for 5-10 more minutes, then add parsley, salt, and pepper. Serve with homemade rye bread (thanks Peter Reinhardt!).
The good news is that an early freeze has made soup seem perfect. I love soup and living in a place where there are actually seasons makes soup all the more pleasing. So, when I came down with the crud a week or two after the boys did, I knew that chicken noodle soup was in order. I'm sure that this recipe is just an amalgamation of others out there; in fact, I remember seeing Happy Herbivore use chickpeas in one she made last year or so, and Isa also has them in her recipe. But, I threw this together quickly (adding everything that I vaguely remember hearing has healing properties) and thought it turned out good enough to post. Also, a word of warning: I'm not sure why (probably the boatloads of pepper), but this soup immediately made me break out in a sweat and my fever broke later that night. So, I guess that's good?
Chickpea Noodle Soup1 medium onion, diced
3 medium carrots, sliced
1 large stalk of celery, sliced
5 cloves garlic, chopped or minced
6 cups water
2 T Better than Bouillon No Chicken
1 piece of kombu
1 bay leaf
1 T white miso
1 T dried parsley (though I'd use fresh if you've got it)
1 can chickpeas, drained and rinsed
8 oz pasta, slightly undercooked
Lots of fresh ground pepper and salt to taste
Saute onion, celery, and carrots in a small amount of olive oil over medium high heat until the onions start to turn translucent. Add garlic and saute for a minute more. Add water and bring to a boil. Turn down to simmer and add bouillon, kombu, bay leaf, and miso. Simmer for about 20 minutes. Add chickpeas and pasta. Cook for 5-10 more minutes, then add parsley, salt, and pepper. Serve with homemade rye bread (thanks Peter Reinhardt!).
Thursday, October 8, 2009
Weeknight Mulligatawny
Last week, the temperatures here were beginning to drop (and rise and drop...) and I was in the mood for soup. I love soup. Almost any kind. But, mulligatawny is one of my favorites and, for some reason, people have come to associate it with me. After a long-ish day of prepping and teaching and performing teacherly tasks, I was hungry and looking to eat in as little time as possible. So, I through together this quick version of mulligatawny out of the items we happened to have left in the fridge in the days leading up to payday.
Speedy Quick Mulligatawny
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cups vegetable broth
1 T flour
1 T curry
1 t crushed red pepper
1 t salt
2 T tomato paste
1/3 cup mango chutney
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed and drains
1 bunch of beet greens, rinsed and chopped
In a small amount of oil, saute onion, carrot, and celery over medium high heat until onions are translucent. Add flour and spices and cook for 1 more minute. Add broth, tomato paste, and chutney. Bring soup to a boil, then reduce to a simmer. Simmer for 20 minutes. Add beans and cook for 5 more minutes. Turn off heat and add beet greens. Serve with fresh ground pepper and some nooch. And, if you have it, some fresh cilantro is nice.
Speedy Quick Mulligatawny1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cups vegetable broth
1 T flour
1 T curry
1 t crushed red pepper
1 t salt
2 T tomato paste
1/3 cup mango chutney
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed and drains
1 bunch of beet greens, rinsed and chopped
In a small amount of oil, saute onion, carrot, and celery over medium high heat until onions are translucent. Add flour and spices and cook for 1 more minute. Add broth, tomato paste, and chutney. Bring soup to a boil, then reduce to a simmer. Simmer for 20 minutes. Add beans and cook for 5 more minutes. Turn off heat and add beet greens. Serve with fresh ground pepper and some nooch. And, if you have it, some fresh cilantro is nice.
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