Wednesday, January 28, 2009
Tuesday, January 27, 2009
Tonight I am doing something different. Nava Atlas asked me to be part of a blog tour for her latest book, Vegan Soups and Hearty Stews for All Seasons (it's actually the 4th edition of a cookbook she originally published as Vegetarian Soups For All Seasons). The idea is for various bloggers to try a recipe from the book and then blog about it on an assigned day. Neat, eh? The cookbook is divided into the four seasons with plenty of soups and stews in each. From Harvest Stew to Carrot Bisque to Asparagus and Spinach Soup to Melon Medley, this cookbook has over 1o0 recipes for you to try. The final chapter contains recipes for breads, muffins, and biscuits to complement all that soupy goodness.
Sunday, January 25, 2009
My mom used to make stew with dumplings like this when I was a kid. Basically, these are just like mini biscuits, but cooking them on top of the stew makes them tender and moist. My mom also used to serve them with pumpkin soup. Use them as you see fit.
Saturday, January 24, 2009
I love watching cooking shows. Well, more like cooking competition shows. Top Chef is a favourite, and I love anything with Gordon Ramsay, even though he pretty much mocks everything I stand for. Anyway, it seems like someone on these shows is always braising some piece of meat, so I thought I would apply the method to some tofu. Braising is usually reserved for tough pieces of meat that need to be tenderized, so I guess you really don't need to braise tofu. Still, the end result was quite tasty, and I love the taste of oven roasted veggies.
Thursday, January 22, 2009
I was really in the mood for a risotto but didn't have a single grain of arborio rice in the house. I did, however, have a bag of orzo pasta. Since it looks an awful lot like rice, I thought it would make a good substitute.
Monday, January 19, 2009
Saturday, January 17, 2009
I was in the mood for Italian tonight, but really wanted to do something without tomatoes for once. When I saw Susan's post today on Fat Free Vegan Kitchen for scaloppine with a lemon-olive sauce, I knew what to do. I'm not a big fan of olives (they honestly make me gag) so I used her cutlets to make a faux veal scallopine based on a recipe from The Sporanos Family Cookbook. I was very pleased with the results, and I think this is a meal both vegans and non-vegans will enjoy since it seems that most non-vegan will agree that veal is particularly cruel. In the background of the pic you can see what I am calling an orzo risotto. I will post it tomorrow.
Thursday, January 15, 2009
If my kids aren't watching WALL-E these days, they are watching Kung Fu Panda. The upside of this is that they are more receptive to all sorts of Chinese food. If you have seen the movie, then you will understand why they were very keen to try some dumplings. The question was what to fill them with. The boys are not crazy about the tempeh filling in the Chinese Tempeh Buns I made last week, so I went with pulsed chickpeas. That was a good move. These are awesome! I based them on a recipe from an old Martin Yan cookbook which called for the dumplings to be boiled, but I am sure you could steam them as well.
Monday, January 12, 2009
We still had half a loaf of ciabatta to finish, so it was more Italian food tonight. I leafed through The Sopranos Family Cookbook and veganized this recipe. I'm pretty sure the tofu tastes nothing like pancetta, but it does provide a burst of smoky and salty flavour with a chewy texture. Actual pancetta is not smoked (it is salted pork belly which is hung and left to go moldy), so I guess this is more like bacon. I think it would taste good in a BLT.
Sunday, January 11, 2009
One of the great things about running a bakery is that you get to eat the leftover bread. One customer ordered a loaf of ciabatta today, leaving the other loaf for our dinner. Excellent. I made a batch of pasta fagioli (you can see it in the back--I only had penne on hand), Vegan Mom made the vegan Ceasar salad from Vegan Planet, and I made these cutlets. Mmmmm . . . lemony.
Saturday, January 10, 2009
Tonight we packed up the crew and headed out to a friend's 40th birthday party. Indian food was the menu of choice, so I provided the naan bread. I posted this recipe before, but let me say once again how awesome it is. I subbed soy yogurt and margarine for the dairy, and added chopped garlic to half of the dough for garlic naan (which you can see I also sprinkled with chopped cilantro). The party was a blast, the vegan dishes were awesome, and the naan devoured.
Thursday, January 8, 2009
I have been working on a tempeh/seitan sausage in an attempt to make a sausage that is a little more tender and a little less "gluten-y." Sometimes I find that the steamed sausages come out a little tough, or give my stomach a gluten overload. So far, my results have been pretty good, but a little too soft, I think. They taste great and have a good texture right out of the steamer, but they turn to mush if placed in a sauce. I am kind of sausaged out right now, so I will experiment again in a little while.
Wednesday, January 7, 2009
Vegan Mom and I were in the mood for mashed potatoes tonight. A simple tofu recipe seemed like the perfect accompaniment. Recently, my local Sobey's started carrying this awesome organic tofu made by Sol Cuisine (a Canadian company from Mississauga). It has the best taste and texture of any tofu I have tried, so try some if you can get it at your local grocery store. The sauce is based on a pork recipe I saw online which called for balsamic vinegar. I improvised when I discovered that I had none on hand.
Tuesday, January 6, 2009
Just a real quick post tonight because I have to prepare for tomorrow's 8:30 am lecture. Basically, I made this recipe, and filled the rice wrappers with tempeh, sliced green onion, chopped cilantro, and steamed carrot sticks and sliced savoy cabbage tossed in soy sauce. Awesome. And, of course, I made the chili dipping sauce.
Monday, January 5, 2009
Posted by Vegan Dad at 9:48 PM
Saturday, January 3, 2009
These are a vegan take on pork buns. I really don't associate yeast dough with Chinese cooking, and given my love of all things leavened, I thought it would be fun to try. If you aren't a big fan of tempeh, some shaved seitan. crumbled tofu, or pulsed chickpeas would work as well (I think--I did not try all these variations, but I don't see why they would not work).