- 1 small onion, coarsely grated
- 1 garlic clove, finely grated
- 1 tsp sage
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp parsley
Sap on its way to the sugar shack.
Sap on its way to the sugar shack.
I had a serious hankering for some bruschetta, most likely because I had just baked some bread and wanted to put it to good use. Much to my dismay, I was totally out of tomatoes. I decided to sub in some white beans and proceed forth as planned (plus, the tomatoes this time of year are pretty pathetic). I am not sure what I thought of the final product. I liked the flavour, but I'm not sure about the texture of the bread and the beans together. Anyway, here is the recipe if you are interested.
Forgive me readers, I have sinned. It has been 5 days since my last post. The end of term is quickly approaching, and that means grading essays and assignments, and generally being super busy. This is what we had for St. Patrick's Day--kind of an Irish stew in a pie crust topped with thinly sliced potatoes.
First, let me thank all of you who posted suggestions for my cooking demo. I'm not sure if there is a consensus on the seitan/tofu question, but I think more people favour going for something fresh and tasty rather than trying to recreate a meat dish. I really like the idea of doing as complete a meal as possible, but I will have to see. The demo is for a university course so I need to make a small presentation, discuss the readings, and cook at the same time. Phew!
Second, I have noodled around with the raisin bread recipe that I posted last week. My loaves kept coming out really dense, so I made some adjustments. My kids absolutely loved the bread (kind of like cake), but I wanted something that looked better for my bakery customers. Check it out of you are interested.
I need your help, gentle readers. One of my colleagues is offering a course on food and food systems this year, and he thought it would be great if I could come in to discuss veganism. Plus, I think the students might benefit from seeing a real live vegan (ha ha). The great part about this presentation is that I get to do a cooking demo. The great conundrum is: what to make? The class runs for 1:20, so I need to do something fairly quick and easy. Do I try some kind of fake meat, or try to bring tofu back? Entree? Dessert? I am open to suggestions.
Posted by Vegan Dad at 10:04 PM
As a kid I absolutely loved Roald Dahl's book, and I still love them to this day. So, I was really excited when Son#1 took an interest in the Roald Dahl collection on his bookshelf. I thought I had read every one of his books growing up, but the other night I noticed a thin little book called The Magic Finger. Son#1 and I sat down and read it before bedtime. What a surprise! This is a great book for vegan kids, and a a good way to open up a dialogue about cruelty to animals.
One great thing about having a blog is you get to pontificate from time to time. Tonight's topic: the reusable shopping bag. Now, as much as I love the reusable shopping bag, it exemplifies the band-aid solutions were are taking to environmental problems. Using the shopping bag gives people a false sense that they are making a difference without making much of a difference at all. Tell me: what's the point of using a reusable shopping bag only to fill it up heavily packaged, heavily processed crap, and animal products that are helping destroy the planet? The disconnect drives me mad. I am sure people are wondering why I squirm a lot in the checkout line. UPDATE: I should stop being a Pretentious Green Ass, according to this article.
Mushrooms are great and I wish my kids didn't whine about them so much. Sometimes you just don't feel like tofu or seitan, and this is where mushrooms come in (think grilled portabello sandwich when burgers won't do). So, tonight I present you with garlicky mushroom-stuffed cannelloni in a creamy white sauce. It has a seafood kind of feel to it. The recipe makes enough for our ever-expanding and ever-hungry family, so feel free to cut it in half.
I looooove pretzels fresh out of the oven. They really are best when still warm and sprinkled with cinnamon and sugar (or kosher salt, if that is your thing). But, unless you want to eat the entire batch of pretzels in one sitting, you really only get to eat one super fresh pretzel (two, if it's the weekend). So here is a solution: partially bake the pretzels, freeze them, then bake them up as you need them.
This is my first foray in Peter Reinhart's Whole Grain Breads. You may remember that I made my own raisin bread recipe, but it is made from white flour. This is a 100% whole wheat recipe that it so tasty it is rather like eating cake. The boys absolutely love it and kick off their day with a nice hearty slice for breakfast. I will warn you that it does take 2 days to make, but it is totally worth it. Letting the dough sit brings out the flavour of the grain and makes for a softer and tastier loaf. The recipe calls for an egg, so I used a flax egg (1 tbsp ground flax + 3 tbsp water. Let sit for a few mins, then whisk until thickened). You can find the recipe here.
UPDATE: I kept wondering why I had to add way more flour to the dough than Reinhart calls for. Instead of elastic and kneadable, the dough was wet and sticky. Now, you will notice in the pic above that you can't see many raisins in the raisin bread. That's because the raisins are put in the soaker. When they are kneaded into the final dough, they break down, upping the moisture content in the dough, and making it more sticky. So, to solve that problem, I made the following adjustments.
- Add only 1/4 cup of raisins to the soaker.
- Optional: add 1 tbsp of wheat gluten to the biga.
- Soak remaining 3/4 cup of raisins in hot water for 15 mins while you mix the other ingredients and bring together the dough. Drain and dry raisins, then sprinkle with flour. Gently knead into the dough and proceed with the rest of the recipe.