tag:blogger.com,1999:blog-27713573396262090362024-03-18T07:08:05.845-07:00No Face PlateVeg*n Eats from Charlotte, NCjulialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-2771357339626209036.post-34419362521589502032012-06-15T09:10:00.000-07:002012-06-19T15:17:30.654-07:00Vegan Sauerkraut Balls. To die for.It's been a while. So many things afoot in NFP land, it's hard to keep track. Here's the short list:<br />
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Launched a new business - Nourish - vegan/locally focused/healthy food delivery service<br />
Gotten some AWESOME catering gigs, man oh MAN<br />
Learning ridiculous things, like Excel, and how to actually be organized<br />
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Life is good. I hope it is for you too.<br />
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So, I know I've waxed lovingly on<a href="http://www.harmonyvalleyfoods.com/"> Harmony Valley's burger mix</a> before - how it's the best slider base you'll ever use, how it performs beautifully on a grill, etc etc - but for my next trick, I'd like to point you in the direction of their sausage stuff. Man, is it tasty, and it means you can make this:<br />
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<a href="http://3.bp.blogspot.com/-7fPSxEg4N4E/T9tamke1QmI/AAAAAAAACIY/COvUdEDwfqY/s1600/HarmonyValley10.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-7fPSxEg4N4E/T9tamke1QmI/AAAAAAAACIY/COvUdEDwfqY/s400/HarmonyValley10.JPG" width="400" /></a></div>
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That's right kids, those are Sauerkraut Balls. Classic 50's party food. And they're totes vegan. I dare you to make these next time Beer and Nibbles night rolls around and have leftovers.<br />
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<span style="font-size: large;"><b>Sauerkraut Balls</b></span><br />
makes 12 large or 16 small balls<br />
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<span id="internal-source-marker_0.7341922260740241" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>1 cup Harmony Valley Breakfast Sausage dry mix<br />
2 tbl olive oil<br />
1/2 cup water<br />
1 tbl toasted sesame oil<br />
1/2 medium onion, very thinly sliced<br />
1 14oz can sauerkraut, squeezed of some of its liquid<br />
1 tbl whole-grain mustard<br />
8oz vegan cream cheese, chilled<br />
2 cups breadcrumbs<br />
1.5 cups flour<br />
Egg replacer equivalent for 4 eggs<br />
4 cups Canola or refined Coconut oil, for frying<br />
Yellow mustard, to serve<br />
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Prep your sausage by mixing the water and 2 tbl olive oil with the dry mix. Let stand 15 minutes.<br />
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Meanwhile, heat the sesame oil in a medium saute pan and add the onion. Cook 8-10 minutes, until the onion starts to caramelize. Add sauerkraut and mustard, and stir. Cook for 6-8 minutes, until most of the liquid has evaporated. Remove to a heat-proof bowl.<br />
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In the same pan, add the crumbled sausage mix and cook until just firm, about 4 minutes, turning often. Add to the sauerkraut mix, stir once, and put the bowl in the freezer to chill.<br />
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Set up three stations for dredging: a small bowl of egg replacer, a plate with half the flour on it, and another plate with half the breadcrumbs.<br />
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Remove sausage mix from the freezer and fold in the cream cheese. Grab a small handful of sausage/cheese mix and dredge it in the flour, rolling it until it becomes a well shaped ball. Dip in the egg replacer, then dredge in the breadcrumbs. Set aside on a clean plate while rolling the remaining mix.<br />
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Heat oil to 375f and add sausage balls in batches, 3-4 at a time. Turn them often with a fork while frying to retain their shape. Drain well on paper towels.<br />
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<a href="http://3.bp.blogspot.com/-Q-yumwZKJV0/T9tbFbs5hHI/AAAAAAAACI0/nQbFOBng6kc/s1600/HarmonyValley13.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Q-yumwZKJV0/T9tbFbs5hHI/AAAAAAAACI0/nQbFOBng6kc/s400/HarmonyValley13.JPG" width="400" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">Serve, with mustard for dipping. ZOMG so good. Enjoy!</span></span>julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com122tag:blogger.com,1999:blog-2771357339626209036.post-54232663449194959422012-02-18T07:59:00.000-08:002012-02-19T07:40:01.397-08:00On Pizza CravingsOh pizza. PIZZA. You're such a temptress, pizza.<br />
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I've been through them all - the crazy chemical miracles that are on the market to help those of us aspiring to be vegan to calm our cravings. But there's the aftertastes - the freaky textures - the plastic-coated tongue - nothing does it for me. The only thing that takes a little of the edge off? Cashew cheese.<br />
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I know I've harped on the stuff before, many a time, but you guys should know - my love doth not lessen. CC hits all the importants - crisps under the broiler, has the all important indulgent, fatty flavor and texture, and it's extremely customizable. Making a tex-mex pie? Stick half a jalapeno, a handful of cilantro, and use lime juice rather than lemon for tang whislt pureeing the nuts.<br />
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The above pie? Buffalo mushroom with carrots, celery, roasted tomato, topped with jalapeno/parsley puree. HOT POTATO and extremely delish. Details below.<br />
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<span style="font-size: large;">Buffalo Mushroom Pizza</span><br />
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serves 2<br />
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<b>For pie:</b><br />
1 batch pizza dough (gluten-free crusts work wonderfully here my dears - <a href="http://glutenfreegoddess.blogspot.com/2011/02/gluten-free-pizza-crust-my-new-recipe.html">here's one to try</a>)<br />
6 ounces sliced Crimini mushrooms tossed with 4 tablespoons Frank's Red Hot sauce<br />
4 small Roma tomatoes, sliced<br />
1 large carrot, peeled, diced<br />
2 medium ribs celery, chopped<br />
1 cup freshly made Cashew Cheese, extra-garlicy<br />
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<b>For puree:</b><br />
3 tablespoons freshly minced parsley<br />
2 scallions, minced <br />
1 small jalapeno, stemmed, unseeded (I like the spicy.)<br />
1/2 tsp sea salt <br />
Just enough water to process<br />
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Gotta make that delish cheese first. Here's how:<br />
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Soak 2/3 cup raw cashews in hot water, just enough to cover, for 20 minutes. Drain half the water off and toss them into the blender, along with the juice of one lemon, 2 tablespoons nutritional yeast, 1 teaspoon salt, 3 cloves garlic (minced) and pulse until the cashews start to break down. You'll most likely need to get a scraper out to help the puree process along. Chunky texture is good - but not too chunky. If your cheese ends up a little wet - transfer to a small baking sheet and bake in a 350f oven for 10-15, scraping often, until it dries out a bit.<br />
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Meanwhile, roast your tomatoes and mushrooms: toss the sliced Romas with a little olive oil, lay out on a baking sheet, and throw them in a 400f oven for 20 minutes or so. Just enough to char them a tiny bit, and dry them out. Same with the mushrooms - you want them to release a little liquid and absorb your hot sauce. Remove veggies and turn the heat to 450f.<br />
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Roll or throw your pizza dough into a 12-14 inch round. Brush it with olive oil.<br />
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Spread a good heaping tablespoon of cheese over the dough, spreading with a spoon or your fingers. This is the glue layer - it'll help keep your toppings on your pizza. Lay the tomatoes over the pie, attempting not to overlap. Then scatter carrots and celery. Then mushrooms. Now, with your fingers, grab half-handfuls of cashew cheese and gently "throw" it at your pizza, covering the pie as evenly as possible. I love this technique as it allows the cheese to make peaks that brown very nicely as the pie bakes.<br />
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Toss that sucker in your preheated oven and bake 10-12, until crust is golden brown and the cashew cheese is starting to toast.<br />
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While the pie is baking, rinse your blender out and make the jalapeno puree - add all ingredients to your blender and whirr until combined, adding just enough water to make things go smoothly.<br />
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Remove pizza from oven. Transfer puree to a squirt bottle. Drizzle pizza with puree, slice, and serve.<br />
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Enjoy, my dears!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com51tag:blogger.com,1999:blog-2771357339626209036.post-75740251617309831022012-01-21T19:46:00.000-08:002012-01-21T19:47:25.397-08:00Masala Mushroom Loaf. Yowza.Tired of the same ol' same ol' mushroom loaves? Thyme for something new? In need of some sage advice?<br />
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Try this spicy sweet number on: mushrooms, yes, and some tofu - but minced chilis, sweet peas, curry leaves, and good, toasty Garam Masala kill the Fall Flavor Set and make room for Spring. In the middle of February. Yes plz.<br />
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I LOOOOVE the parchment paper trick when making vegetable loaves - the lovely browned crust the oven's worked so hard to make comes out in one piece, every time. Just cool for 20 minutes, invert over a platter, and there it is, ready for slicing.<br />
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Its the perfect opportunity to play with inclusions, but remember - greenery roasts to brown, so use vegetation with color. Small red pepper flowers work well. Green peas, carrots, and beets work too. Enoki mushrooms keep a light brown shade, so you can laminate your own little 70's Forest Scene on top of your next loaf, if you'd like, as long as you lightly coat your parchment with oil - otherwise, your lovely lamination might stick. And we can't have that!<br />
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<span style="font-size: large;"><b><br /></b></span><br />
<span style="font-size: large;"><b>Masala Mushroom Loaf</b></span><br />
serves 4-6<br />
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1 tablespoon olive oil<br />
12 small or 8 medium crimini mushrooms, minced<br />
1/2 small red onion, minced<br />
1/2 red pepper, minced<br />
1 bird's eye chili, minced<br />
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1.5 tablespoons garam masala<br />
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7 ozs extra firm tofu, well drained, crumbled<br />
8 dried curry leaves, crushed<br />
2 tsp brown sugar<br />
2/3 cup raw cashew pieces<br />
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2 tablespoons melted EB<br />
1 tablespoon nutritional yeast<br />
1 tablespoon flax meal<br />
1 medium white potato, baked until soft, mashed (or 2/3 cup mashed potato)<br />
1/2 tsp turmeric<br />
1/2 tsp asofoetida<br />
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1 tsp fennel seeds<br />
1 tablespoon sea salt<br />
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Loaf pan<br />
1 sheet parchment paper<br />
Canola oil, to coat<br />
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Preheat the oven to 350f. Cut a piece of parchment paper to fit the loaf pan, sides included. Cut slits in the corner so it will fold flat to the pan's form. Spray a little oil on the bare metal before fitting the parchment inside - it'll help it stay in place.<br />
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Reserve a few pieces of red pepper for garnish. In a dry skillet or saute pan, toast the garam masala for 2-3 minutes, until very fragrant. Set aside.<br />
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Heat the olive oil in the same skillet and add pepper and onion. Cook 5 minutes, until pepper softens and onion is translucent. Add mushrooms and cook, stirring often, for 6-8 minutes, until mushrooms have released their liquid and almost all of it, but not quite, has steamed off.<br />
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Remove sauteed veggies to a heatproof bowl. <br />
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In a food processor, pulse cashews until they're the texture of large polenta - not powdery, with some chunks still there. Add to warm vegetables. Mix in remaining ingredients and taste for salt - add a teeny bit if need be. The mixture should be relatively dry, but not crumbly - add a little more Earth Balance or even a titch of water if it needs it.<br />
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Cut small triangles out of two or three sides of a piece of red pepper with a paring knife. Repeat for as many "flowers" as you'd like. <br />
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Arrange red peppers and a stem or two of cilantro on the bottom of the loaf pan, and press 1/2 a cup of the mushroom masala mixture over top, pressing down to keep things stuck in place. Add remaining loaf mixture, pressing down firmly, and flattening top with wet hands once the mix is used up.<br />
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Bake for 50 minutes covered, then another 15-20 uncovered, until loaf is browned on top and firm-ish to the touch. Let rest 20 minutes, invert onto a platter, and serve. I'll share the apple-lentil gravy we noshed ours with next week - it was pretty killer.<br />
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Cheers!<br />
<br />julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com48tag:blogger.com,1999:blog-2771357339626209036.post-31319886759931415102012-01-10T17:40:00.000-08:002012-01-12T08:29:04.637-08:00Like I said. Partying. Is awesome.Few things set my creative cooking brain afire more than a food loving pal's birthday party. I get to make them a prezzie that they eat, is yummy, and they don't have to worry about reading it, or wearing it around me, or mentioning how much they're enjoying it. It just quietly digests and becomes part of them. <b>And we all need more Big Mac Steamed Buns lurking in our cellular structures.</b><br />
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I fully realize how innocent this sucker looks from the outside. It could almost be healthy. What could possibly be in there other than chives, mushrooms, maybe some tempeh, and ginger?<br />
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And then <i>wham</i>, you hit Special Sauce, shredded cabbage, and cheese, and a miniature burger, beneath the tomato and pickle. And then you know this ain't your average steamed bun.<br />
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<b>Ah, the Lettuce Dilemma: </b>there was no way I was sticking any true lettuce, even Romaine, in there - I figured the tomato would wilt enough for gross factor - so I went with a small head of the youngest, tenderest, sweetest cabbage I could find, sliced very, very thin. Worked decently. <br />
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<span style="font-size: large;"><b>Big Mac Steam-Baked Buns</b></span><br />
makes 12<br />
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Basic Steamed Bun Dough, a la <a href="http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm">this recipe</a> (I 2/3rded this recipe, as these buns are larger than average)<br />
1/2 cup sesame seeds <br />
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12 miniature burger patties (either cut them from Boca Vegans or try <a href="http://www.harmonyvalleyfoods.com/our-products">this insanely good mix</a>), brushed with a mustard/EB mix<br />
3 slices of vegan "American" cheese, quartered<br />
3 small half-ripe Roma tomatoes, sliced thin<br />
2 large dill pickles, sliced<br />
3 scallions, white parts only, chopped<br />
3 cups finely shredded young green cabbage (you're going to have leftover slaw- which is AWESOME - as it is deeeeelish on everything)<br />
1 cup Veganaise<br />
3 tablespoons ketchup<br />
3 tablespoons sweet relish<br />
Squirt o' mustard<br />
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Some assembly required. <br />
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Preheat your oven to 350f. <br />
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Prep your patties by basting them with the EB/mustard mixture and baking them until they're close, but not quite, finished. Top with vegan cheese. Set aside. <br />
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Toss your shredded cabbage with the Veganaise, ketchup, mustard and relish. Mix well. Set aside.<br />
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Set a pan of simmering water on the bottom rack of your oven.<br />
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Cut your dough into 12 equal pieces. Keep the other pieces covered while you roll a chunk out on a lightly floured surface to a 6 inch diameter. Place first a patty, then a pickle, then tomato, then scallions, then the cabbage mix (about a tablespoon's worth) in the center of the dough. Wet the edges, and pinch it together in 4 places, then gently grab the gather and twist, creating a slightly swirled closure. Dust with sesame seeds (you might need to wet the top slightly to get them to adhere) and set aside on a lightly-oiled baking sheet.<br />
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Repeat until you've created all of your monsters.<br />
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Bake for 13-15 minutes, until they turn golden-brown. Under bake them slightly - you want a soft and chewy interior once you bite through the outer crust.<br />
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<a href="http://4.bp.blogspot.com/-a_1KTAuibbs/Twyzk15BufI/AAAAAAAAB3I/gTJZc_UWnME/s1600/bigmacbun5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-a_1KTAuibbs/Twyzk15BufI/AAAAAAAAB3I/gTJZc_UWnME/s640/bigmacbun5.JPG" width="640" /></a></div>
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If you're prepping these an hour or two ahead of time, cover them with a towel and let them sit on the counter until it's party time. <br />
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<a href="http://2.bp.blogspot.com/-rHh4540s5aw/TwyzWkygM8I/AAAAAAAAB3A/dhU24qY17DA/s1600/bigmacbun4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-rHh4540s5aw/TwyzWkygM8I/AAAAAAAAB3A/dhU24qY17DA/s640/bigmacbun4.JPG" width="640" /></a></div>
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Cheers, Dears!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com140tag:blogger.com,1999:blog-2771357339626209036.post-85132825678476918542011-12-23T07:13:00.000-08:002011-12-23T07:58:39.703-08:00Baby, it's cold outside.Not really. High today in N Cakalaka - 65.<br />
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That doesn't mean that a huge bowl of salty-sweet, birds-eye-chili laden curry isn't going down my gullet, tho.<br />
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Used to be, Cheese Fondue was the holiday indulgence of choice in my casa around Xmas-time. And I'd inevitably feel like crap, after eating 2 pounds of cheese and a ton of toasty bread.<br />
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This year, we're going lighter - getting out the woks - searing some bok choy, frying some 'fu. Grabbing chopsticks instead of fondue forks. Eating more healthfully.<br />
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The coolest (read:cheesiest) part? It's red and green bonanza in this here curry, because <b>nothing shows off the insanely gorgeous color palette de Ma Nature quite so nicely as a big bowl of stir fry.</b><br />
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<a href="http://4.bp.blogspot.com/-CPhYaF1nHmc/TvSVZ_V0FKI/AAAAAAAAB08/SAGrK6c2TzY/s1600/curryxmas_5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-CPhYaF1nHmc/TvSVZ_V0FKI/AAAAAAAAB08/SAGrK6c2TzY/s640/curryxmas_5.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Christmas Curry</span></b><br />
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1 red pepper, julienned<br />
1/2 pound baby bok choy, cleaned, bottoms removed<br />
1/2 can baby corn, rinsed<br />
Green beans, large handful, trimmed<br />
1 red onion, chopped<br />
1 block tofu, drained<br />
4 tablespoons sesame oil <br />
1/2 small can red curry paste<br />
1 can coconut milk (full fat please) <br />
4 cloves garlic, minced<br />
2 bird's eye chilis, minced (honestly? I used 6. But I like my mouth to be on FIYAH)<br />
1 1-inch piece of galanga<br />
1/2 stalk lemon grass<br />
4-6 kaffir lime leaves<br />
8 fresh thai basil leaves<br />
1 tablespoon sea salt<br />
1.5 tablespoons palm sugar<br />
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Get the big wok out. No, not that one - <b>the BIG ONE</b>.<br />
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Drain your tofu and squeeze gently. Chop into 1 inch x 1 inch cubes. <br />
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Heat 2 tablespoons sesame oil over medium-high heat and stir fry your tofu until a crust forms, flipping often. If it gets sticky, add a little more oil. Drain on paper towels.<br />
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Add remaining 2 tablespoons oil to wok and turn heat to high. Add onion, garlic, curry paste, bird's eyes, pepper and green beans, and toss to coat with oil/curry paste. Cover to let steam for a minute. Stir again. Cover again. Add baby corn and bok choy, stir to coat. Cover for 2 minutes. Add remaining ingredients, stir, and simmer 5 minutes. Taste for salt.<br />
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<b>Ah, the old bowl o' rice trick</b>. Make a batch of jasmine rice, using a teeny bit more water than usual (helps to keep the rice sticky). Oil a small bowl, and press your freshly-cooked rice into it, packing it down. Invert bowl over your serving plate, tap gently, and remove.<br />
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Ladle curry around rice mountain, garnish with fried scallions and cilantro, and serve.<br />
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<b>Happy Holidays, my dearies.</b>julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com20tag:blogger.com,1999:blog-2771357339626209036.post-41441739174495787102011-12-13T12:13:00.000-08:002011-12-13T12:15:35.509-08:00FalachosFalalalala, Fa-Laaaaaaaa-Chos!<br />
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So if <a href="http://blogs.villagevoice.com/forkintheroad/2011/09/do_or_dines_jus.php">everything's either nachos or a sandwich</a>, then this is the ideal, perfectly rounded, eternal food - because it's both. At once. It's like an edible ying-yang. <b>Taste the rainbow</b>.<br />
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<a href="http://3.bp.blogspot.com/-LZd1FzfpsN4/TubPuZeBKSI/AAAAAAAAByo/5gvN9zM09I8/s1600/falachoes_1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="550" src="http://3.bp.blogspot.com/-LZd1FzfpsN4/TubPuZeBKSI/AAAAAAAAByo/5gvN9zM09I8/s640/falachoes_1.JPG" width="640" /></a></div>
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You won't miss the cheese. That yellow stuff? Red pepper hummus spiked with turmeric, just a pinch, for color's sake more than flavor's. Ladled over the pile like you would refried beans - warm and thin.<br />
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For me, falafel is like this: bite through the chewy pita, hit garlicy hummus, tahini starts running, then lettuce, tomato, onion, maybe - ah, there's the hot sauce - then warm, soft falafel, and crunchy pickles. Chew. Grin like your tongue just won the lottery.<br />
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They're all there, those textures, but here, you experience them differently. A little tahini, pickle, falafel this bite, crunchy pita, hot sauce, lettuce, another. Sometimes you get lucky and get it all on one chip. The better you build your pile, the easier that happens.<br />
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<a href="http://1.bp.blogspot.com/--tbIOF_6_RM/TubPw3r8FiI/AAAAAAAAByw/PXbziT_dnBQ/s1600/falachoes_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/--tbIOF_6_RM/TubPw3r8FiI/AAAAAAAAByw/PXbziT_dnBQ/s640/falachoes_2.JPG" width="640" /></a></div>
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<b>When I make nachos, here's how I do it:</b><br />
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Chips, first layer - toasted in the broiler<br />
Beans<br />
Cheese<br />
Tiny bit of protein (soy chorizo, mushroom mole, whateva you're using)<br />
More chips<br />
Broil<br />
Beans<br />
Cheese<br />
Protein<br />
Salsa<br />
Guac<br />
Jalapeno<br />
Drizzle of cashew sour cream<br />
Shredded Lettuce<br />
nom.<br />
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<b>Falachos, pretty similar:</b><br />
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Pita Chips (cut pita or lavash into triangular chips, toss with a tblspoon of olive oil, tsp cumin, tsp salt, bake at 400 for 12 minutes)<br />
Hummus<br />
Tahini<br />
Crumbled Falafel<br />
More Chips<br />
Hummus<br />
Falafel<br />
Tahini<br />
Tabbouleh Salsa (basically, all the veggies in tabbouleh minus the bulgar)<br />
Pickle dice (Israeli pickles and pickled turnips, used here)<br />
Hot sauce<br />
more Tahini<br />
Shredded Lettuce<br />
nom.<br />
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You guys, I'm sure, have a fav hummus recipe, and although <a href="http://nofaceplate.blogspot.com/2010/07/and-when-u-see-me-in-dat-pita-u-kno.html">I've done fresh chickpea falafel in the past</a>, this time I used the Fantastic Foods mix, which worked fine. <b>But for ideal Falacho creation, I have two pieces of advice:</b><br />
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<b>Get yee two reusable squeeze bottles - one for hot sauce, the other, tahini</b>. Control your thinner sauces and paint with them, getting a bit of flavor on every chip.<br />
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<b>Top your pile with something pretty and delicioso</b>, like a well-aged Kalamata olive. The old "cherry-on-top" trick. Get's 'em every time.<br />
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<b>Now, go make your own. And don't you dare pick up a fork.</b>julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com29tag:blogger.com,1999:blog-2771357339626209036.post-85409967389877809582011-12-01T16:34:00.001-08:002011-12-01T16:54:34.193-08:00Creamy Fall Vegetable RisottoArborio. Arboreal. Something creamy, warm and smoked, for my belly today (and yours?).<br />
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What have we there? Broccoli, fennel, mushroom, orange pepper, and onion, surrounded by perfectly al dente little bites of rice. Onion grass from the back yard (aka, foraged chives). And some decadently creamy cashew stock, with smoked black pepper and roasted garlic.<br />
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I was concerned the creaminess of the stock would interfere with the rice performing its magic, but no worries. Perfecto. And easy.<br />
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<b><span style="font-size: large;">Creamy Fall Vegetable Risotto</span></b><br />
serves 6 (or 3 hungry me's) <br />
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2.5 cups arborio rice<br />
3 tablespoons canola or olive oil <br />
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5 cups water<br />
2 tablespoons mushroom stock concentrate, or another strongly flavored vegetable stock <br />
6 cloves roasted garlic<br />
2/3 cup raw cashews<br />
Smoked black peppercorns, to taste<br />
2 tablespoons nutritional yeast<br />
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2 cups mushrooms, sliced<br />
Small fistful of fresh onion grass, minced<br />
Fresh thyme, 1 1/2 teaspoons<br />
Fresh sage, 3 leaves, minced (optional)<br />
1 small head broccoli, tough stems removed, cut to florets<br />
1 onion, diced<br />
1 orange bell pepper, diced<br />
1 small head fennel, sliced to rings<br />
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Salt, at the end, only if it needs it.<br />
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Roast your mushrooms, fennel, garlic (wrapped in foil, with a tsp of oil) and broccoli in the oven at 430f. Use the same roasting pan, toss them with a little oil, and remove them to a plate as they finish cooking (broccoli at 8 minutes or so, mushrooms at 10, fennel then or at 12, garlic at 18-20).<br />
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Throw the first 6 ingredients into your blender and puree until very smooth. Remove to a small saucepan and heat over medium low, keeping it warm. <br />
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In a large risotto or saute pan, heat your oil over medium-high heat. Add your onion and pepper, and cook 4 minutes, until the onion is translucent. Lower heat to medium-low.<br />
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Add your rice and stir to coat with the oil. Toss for 4-5 minutes, until each granule has a translucent "halo" around its edges. Now it is time to add the stock.<br />
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2/3 of a cup at a time, dears - stirring constantly. Cashews contain protein, so beware of rice trying to become one with the bottom of your pan. 20-22 minutes ought to get you through most if not all of your stock and see your rice to near perfection - if you need a little more water at the end, don't hesitate to use it.<br />
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Add a little more thyme or sage, if you'd like. Taste for salt.<br />
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Go at it while its still warm. Cheers!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com37tag:blogger.com,1999:blog-2771357339626209036.post-64154743782445826132011-11-28T14:14:00.001-08:002011-11-28T14:35:17.519-08:00Sweet Potato Avocado Rolls with Maple Tamari ReductionYeeeeeeeehaw, let's go ahead and just put the sesame seeds away. It's ok. I've got something different for you to try.<br />
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<i>Bit of a disclosure</i>: this roll was supposed to be pumpkin and avocado, but by time I got to chopping and roasting the huge pumpkin I'd had lying around for a while, and discovering its sinewy reluctance to be delicious at all, well, the cute little sweet tater hanging in my produce basket was looking mighty fine. And so it got roasted. And cut into cubey strips. And wrapped in nori with a good friend (avocado) and coconut rice.<br />
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And rolled in toasted, salted pumpkin seeds. So good.<br />
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Earthy, nutty little suckers. A lovely coating - even when lying next to fellow rolls, being squished and leaned on, no one got stuck to each other. Uber easy to cut, even with my (gasp) non-recently sharpened knife. Higher protein, these seeds, perhaps? Who knows, but for taste alone, I'd do it again. Maybe with some tempeh bacon next time, oh yeah.<br />
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And let's not forget - a small saucepan, half maple syrup, half tamari, healthy dash of smoked habanero poweder, simmered down to the consistency of balsamic reduction, drizzled over top with a fork. This isn't salty sushi. This is Prelude to Pumpkin Pie sushi.<br />
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<span style="font-size: large;">Sweet Potato Avocado Sushi with Pepitas and Maple-Tamari Reduction</span><br />
makes 6 rolls<br />
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Let's do this.<br />
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2 cups sushi rice, washed until water runs clean<br />
1 can coconut milk + half a cup of water<br />
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1 medium sweet potato, roasted, sliced to 1/2 inch strips<br />
1 avocado, sliced to strips<br />
6 sheets nori<br />
2 cups roasted, salted pumpkin seeds, crushed<br />
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1 cup maple syrup<br />
1 cup tamari soy sauce<br />
1/2 tsp smoked habanero powder<br />
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sushi mat<br />
sharp knife<br />
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Easy peasy.<br />
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Prep your rice as you would normal sushi rice, but leave out the rice vinegar. Cool to room temperature.<br />
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Meanwhile, combine your tamari, maple syrup, and habanero powder in a small saucepan. Simmer over medium-low heat 12-14 minutes, until reduced by half. Set aside. <br />
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Have your fillings at hand. Set up a separate plate for rolling your sushi in the crushed pumpkin seeds (ie, a spare cutting board). Be near a sink, for rinsing your knife in between cuts.<br />
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Cover your mat in plastic wrap, folding it around itself at the edges.<br />
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Press 2/3 cup sushi rice onto the plastic, about covering the area of one of your nori sheets. Press a sheet of nori in place over your square of rice. Place 3-4 potato strips and 5-6 slices of avocado at roll bottom, then bring the bottom edge up and using the mat, roll your sushi tightly, following through at the end, so that the riced nori sticks to itself.<br />
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Dust your spare cutting board with 1/2 cup pepitas and roll your sushi in the delish powder. Set roll aside.<br />
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Complete the rest of your rolls. If you have leftover rice/nori, try your hand at ....<br />
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Starting with a sharp knife that has been run under the faucet, slice your sushi into 8-10 pieces. Plate as you go, and drizzle your lovely rolls with tamari-maple reduction, when done.<br />
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Taking those babies to a party? Skewer each piece with a toothpick. Enjoy!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com32tag:blogger.com,1999:blog-2771357339626209036.post-59492868121325690942011-11-16T18:51:00.001-08:002011-11-16T19:46:16.281-08:00Latest obession: dumplings.Is it the chill breezes and slow, drifting orange shower of leaves that make me want my bread cooked right in the pot with whatever stew I'm concocting?<br />
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Guess so.<br />
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<a href="http://nofaceplate.blogspot.com/2011/01/minestrone-with-parmesan-dumplings.html">Remember these</a>, from last year? 'Member? MEMBER? Well, I've gone and lightened them, FREED them, if you will, from their cheesy shackles, but instead - a little pureed almond, some lemon, nutritional yeast (ye holiest of holy flavorings), a slow bake in a warm oven, and we're still tasting salty, stinky parm. In the dumplings, and on top, deeeeelish. Go ahead. Sprinkle it onna pizza.<br />
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<span style="font-size: large;"><b>Minestrone Stew with "Parm" Dumplings</b></span><br />
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<i>You'll need:</i><br />
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A batch of delish minestrone stew a la <a href="http://nofaceplate.blogspot.com/2011/01/minestrone-with-parmesan-dumplings.html">this recipe</a><br />
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<i>And for the dumplings:</i><br />
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1.5 cups flour (GF flour works fine - just add a tsp of xantham gum and up the liquid a couple of tablespoons, dearies)<br />
4 tablespoons vegan margarine, very cold<br />
2 tsp baking soda<br />
Pepper<br />
Finely minced parsley and scallion<br />
1/3 cup rice or almond milk, unsweetened <br />
2 cloves garlic, minced<br />
1 tablespoon salt<br />
1/2 cup vegan parmesian - recipe follows<br />
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Flour in a bowl, of course - add baking soda and salt - then all spices, sans cheeze. Mix well. Get a pastry cutter out and go at the margarine, just long enough for it to disperse and look breadcrumby. Add your parm. Add milk, a little at a time, and test dough by gathering it - you want it soft, almost sticky. If you need a few more drops of milk to reach the right consistency, go right ahead. Divide dough into 10 balls, about 2/3 the size of a golf ball. Dust them, and your bowl, with flour as you go, until the dough is gone. Set aside.<br />
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Bring your delicious stew to a boil, drop your dumplings in, one at a time, then reduce heat to medium-low and simmer 8-9 minutes.<br />
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No toast needed. Ladle soup, then a dumpling or two or three in a bowl, then another ladle of soup on top. Dust with another generous pinch of Parm, and you're golden.<br />
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<span style="font-size: large;"><b>Vegan Parm</b></span><br />
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1/2 cup almonds, blanched<br />
juice of 1 lemon<br />
1/4 cup nutritional yeast<br />
Dash toasted sesame oil<br />
1 tablespoon salt<br />
Soaking water, 1/3 cup or less<br />
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Soak your almonds in just-boiled water for 30 minutes to an hour. Drain, reserving some liquid.<br />
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Get out your big blender, and pour the soaked almonds in. Add your lemon juice and salt, and start that motor running.<br />
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Add some liquid - you want the almonds to be pureeing, with the least amount of liquid added. Scrape down the sides, if they need some help. Add a little more soaking water, if you need to.<br />
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When a smooth consistency is reached, add the remaining ingredients, and whirr a few more times to combine. <br />
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Lightly oil a baking sheet. Preheat the oven to 250f.<br />
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Scrape the pre-cheese out and spread it 1/2 inch thick in a corner of the baking sheet. Stick her in the oven.<br />
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Check and stir every 15 minutes or so to prevent browning. Eventually, it'll start to crumble. Keep going until the granules form naturally into small, parmesan-esque textures.<br />
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Enjoy :)<br />
<br />julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com9tag:blogger.com,1999:blog-2771357339626209036.post-973619324772416372011-11-08T17:39:00.000-08:002011-11-08T17:48:06.195-08:00On Gratins and GratitudeAnd this time, no kidding, <i>NO FOOLING</i>, I'm back. With a new do, an even more effluent love of cashews, and lots of pretty pictures.<br />
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'Tis the season for gratin, aminotrite? Gorgeous, golden gratins. The above decadent slice is not only vegan, but gluten free, and sans refined sugar. Whole, healthy food, and local to boot. Lucky me, living above and near fields teeming with tubers. Ah, fall.<br />
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You might be looking around and noticing a couple of things. More white space, for one. Some ridiculously bright colors, could be another. Yup, it's finally happened - NoFacePlate has grown out of her angry, teenage years into something a little more... elegant? Easier to navigate, at least. But with a bright pink streak in her choppy hair. Hope ya dig.<br />
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I've got lots and lots of new flavors and techniques to share with you, my lovelies. There's still cheese to be found here and there in NFP land, but we're quietly heading towards a more plant based diet, day by day. It feels good to be chock full o' veggies. I'm sure you agree.<br />
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Well, veggies and vegan red velvet cake. Gotta have balance!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com4tag:blogger.com,1999:blog-2771357339626209036.post-74460847745264041872011-11-08T10:18:00.001-08:002011-11-08T10:18:40.340-08:00Pardon our mess!Changes are afoot in NFP-land - stay tuned for an updated format!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com1tag:blogger.com,1999:blog-2771357339626209036.post-36383007331286942272011-08-04T15:34:00.000-07:002011-11-08T11:05:17.530-08:00Vegan, Gluten Free, Refined Sugar Free Dinner Party - take 2Let's just go ahead and abbreviate that madness, shall we? VGF. Phew.<br />
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I know I've been a little lax in the posting department - do forgive, my dears. Let me ply you with peektures, and hopefully you'll forgive my lazy arse.<br />
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What the hell is that salmon-lox-where's-the-bagels-and-capers looking thing there, you ask? Why, its pate - smoked pepper and cashew cheese, set with agar. It seriously tasted like bacon. Seriously. Amazing.<br />
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Before I continue, here's the full spread -<br />
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I'd had, the week before, a somewhat freakish dream - about a large ship, presumably a Galleon, and a strange trip I took to find an ancient spice that tasted like smoked black pepper. <br />
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Yeah wow, food nerd dreams. I'm new to them.<br />
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But it ended up inspiring a pretty delish menu - so I'm down for another, if the food muse gods are listening. We ate well that night.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OIPTzLHhhao/TjsRQKsYFjI/AAAAAAAABWk/SzrF2fjhKYs/s1600/dinnerparty2_4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-OIPTzLHhhao/TjsRQKsYFjI/AAAAAAAABWk/SzrF2fjhKYs/s640/dinnerparty2_4.JPG" width="640" /></a></div><br />
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Mmmmm, Paella, I do love thee. It's hard to see what's going on in that pile, so I'll elucidate - red rice, some farro I'd picked up on an NYC trip, local purple peppers (more brown and orange than purple, but the mottling was lovely), tons of shrooms, and one, awesome, secret ingredient - Wakame. Totally a <a href="http://www.millenniumrestaurant.com/">Milennium</a> trick, sneaking seaweed into risotto. I love those guys.<br />
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In the long and arduous debate of whether vegan cuisine should mirror meat-loving nosh and recipes, I'm pretty much on the side of "whatever tastes awesome, is awesome". Paellas seem like seranades to the sea - so there needed to be something briny, sea tasting in there - and wakame fit that bill perfectly. Paired with some capers, the result was mineral, salty - behind the mushroom smokiness and paprika, it was a lovely, deep note.<br />
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Plus, seaweed is friggin' AWESOME for you. Magnesium abounds, and there's a little bit of almost every vitamin - so yep, let's just sneak that stuff into anything we can, shall we?<br />
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Topped by red pepper puree and some ancho chili cashew cream, this was a crowded plate. Next time, I'd omit the greens completely - they ended up being a side note, even odd. <br />
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We did start with some yellow tomato gazpacho that was good, but not stellar -<br />
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Just not as much bite in yellow maters as I'm used to in their angry red cousins. Still - pretty as hell, amirite?<br />
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I know it doesn't look like much, but the dessert was surprisingly decadent. Kind of a pineapple upside down cake, ala <a href="http://www.babycakesnyc.com/">Babycake's</a> recipe - but with a bunch of orange zest and some preserved orange peel, and shredded apples - moist and decadent. Coconut dream on the side, maple sugar and cinammon glaze, it was really, really good.<br />
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3 hours, 12 settings, and 4 courses later - everyone was stuffed to the point of napping, full of Espanola-inspired nosh.julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com3tag:blogger.com,1999:blog-2771357339626209036.post-68762327541975767262011-07-19T15:54:00.000-07:002011-11-08T11:37:10.554-08:00Fiesta Rice Salad - it's so nowtro!Rice salads - the collection of aged, yellowing 4-H lady's club spiral bound cookbooks I have are full of "salads" made of starch and bean. And jello. And pudding. Good god.<br />
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But I'm on a mission with a couple of tots I know, a client's sweeties - to get them to eat more raw veggies - and as you know, it works best when disguised. Since these ladies are even more obsessed with the Mexican flavor set than I am, I figured, why not surround them greens with yellow rice and beans? Maybe they won't even notice the vitamins and fiber going down.<br />
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<b><span style="font-size: large;">Fiesta Rice Salad</span></b><br />
serves 6<br />
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3 cups goldenrod rice (aka yellow brown rice) (homemade is best! Check <a href="http://nofaceplate.blogspot.com/2011/03/burrito-algebra-and-veggie-powdery.html">this technique</a> and sub brown rice for oats - chill the rice for 15 minutes in the freezer after making)<br />
1 large or two small cans black beans, drained<br />
1 calabaza squash, diced<br />
1 cup mushrooms, diced<br />
1 carrot, diced small<br />
1/2 red onion, diced<br />
1/2 red pepper, diced<br />
12 -1 4 green beans, chopped<br />
1 handful cilantro, chopped<br />
4 scallions, chopped<br />
1 avocado, very firm, chopped<br />
1 tomato, chopped <br />
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<b>marinade:</b><br />
2 tablespoons soy sauce<br />
1 clove garlic, minced<br />
dash sugar<br />
dash cumin<br />
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<b>dressing:</b><br />
Juice of 2 limes<br />
1 tablespoon olive oil <br />
Dash cumin<br />
4 cloves garlic, minced<br />
Salt, to taste <br />
1 tablespoon sugar or maple syrup<br />
Freshly ground black pepper<br />
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<b>Easy peasy.</b><br />
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Marinate your mushrooms, zucchini, carrots and green beans in the marinade for 20-30 minutes. Drain and discard marinade.<br />
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Combine the remaining ingredients in a large bowl and add dressing. Toss very well, cover, and chill for at least an hour. Like curry, this dish is best served the next day, as the flavors meld and soak each other up.<br />
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Complete meal in a bowl - shred some romaine or spinach, dollop of salad, hot sauce, perfect. Although maybe not for baby tongues - leave off the 'sauce for the little 'uns!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com7tag:blogger.com,1999:blog-2771357339626209036.post-26317077178584256392011-07-19T15:24:00.000-07:002011-11-08T11:55:25.478-08:00So you say chocolate is your favorite?Are you sure? Super sure? 100% on that?<br />
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A couple of days ago was my cuz's birthday, and while she's a devout fan of all things choco (and waaay across the country for me, which proved disastrous for my intestines, wait for it) I decided to make her a cake.<br />
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You know how I'm obsessed with taking foods that are normally presented in a portable manner and cakifying them. Well maybe not quite obsessed yet but I'm getting close. This one was killer - iced with hot sauce and hummus, delicious and messy.<br />
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And since I'm ALL ABOUT a day old, been in the fridge for a bit falafel, all squishy, mushy, flavors blended, you know this thang was right up my alley.<br />
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Ok so maybe it's not for everyone - as Erk reminded me. Meaning, I had enough falafel cake for a party of 10 to get through all by myself.<br />
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I ate falafel for 2 out of three meals daily for 3 days. It was not a wise choice. My belly's still a little pissed. Was it the copious amounts of salt? Legume overload? Just...density fail? Who knows, dear readers - but I advise against creating this monster unless you have brave pals around to help you consume it.<br />
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Those hot pink bits? Pickled turnips. Get yee some from yee local middle-eastern grocer - they're amazing.julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com12tag:blogger.com,1999:blog-2771357339626209036.post-21183263637481639052011-07-13T10:50:00.000-07:002011-11-08T12:02:34.352-08:00Busy busy...And slowly, surely, things are falling into place.<br />
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I have a spot for my coffee grinder. Lazy susans for the RIDIC amount of spices I keep. A fridge that has a friggin' ice dispenser (oh ya, movin' on up!!). Basically, I'm warning you - a flood of kitchen porn is about to hit NFP, so avert your eyes, if you're sensitive to such utterly domestic stuffs.<br />
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Meanwhile, at a gorgeous house just off Providence, my first vegan/gluten free (well, almost) dinner party was thrown with success, nervousness, and finally, relief.<br />
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Challenging, cooking, warming, plating and serving 12 people all at once, all by my lonesome, good LORDY. And I didn't, even - one of the sweet girls attending helped me bus between 1st and 2nd course - because I was slinging polenta and ragu in the kitchen and totally forgot that salad plates, once divested of greens, want to get to the sink.<br />
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Still, people seemed happy. Even the elbow I almost landed on someone's nose while pouring water - no biggie.<br />
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3 courses and an app, here's what we noshed:<br />
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If I could only do these, every day, in perpetuity, I think I'd have found my true calling. We'll see.<br />
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The dessert wasn't quite as GF as I'd originally intended - and since this was the end of a 3 week program that involved abstaining from all alcohol, refined sugar, caffiene, animal products, and wheat, and people were in the mood to indulge, I snuck some refined sugar and flour in there. Tsk tsk. Note to self - coconut whipped cream must stay chilled until the last possible moment, or it loses it's integrity. I'd have preferred mine a bit fluffier.<br />
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Salads are salads, and this group had been eating tons of greens for weeks. Pistachios were nice, soft, slightly sweet. Contrasted with the mustard rather well.<br />
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You guys have seen me pull ye old ragu trick many times before - but not quite as healthfully as this night. Ground mushrooms and fava beans formed the base of the sauce -<br />
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- along with lots of roasted cherry tomatoes -<br />
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- broth, spices, and a cup of bourbon, and we've got some happy vegans. Collarded kale shreds on the side. Pattypans overfilled with rich cashew cheese mixed with herbs and farro. They were good, but as they usually are, a bit tough. It's not often the veggies get to grab a steak knife - but they did, that night.<br />
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Got two more planned this upcoming month. Stay tuned! Cheers!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com1tag:blogger.com,1999:blog-2771357339626209036.post-4990708326880468112011-06-26T18:38:00.000-07:002011-11-08T12:05:20.157-08:00Out of Hand Sick Delicious Corn ChowderYou know that saying, Party in the Mouth? Welcome to the corn crammed, summer infused, super creamy awesome division of PITM central.<br />
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It's vegan, which makes it even better. And it has delicious cashew puree in it, like (srsly) half the stuff I've made over the last month. I'm really lucky I'm not allergic to that most delicate of tree nut. Who knows, tho - I keep eating 'em at this rate and I might be soon! When I fall in love, I fall hard.<br />
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You guys know the drill - you want to creamify a soup without dumping 1k worth of butterfat calories in the pot, you have several options:<br />
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Immersion blender - make sure your potato content is high for this technique<br />
1 block silken tofu<br />
Almond/Soy/Rice Milk<br />
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Done them all, multiple times in triplicate - and I wanted something new.<br />
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Of course, there was a huge pile of cashew puree waiting to become cheeze sitting in the fridge. And so, the creamiest chowder I've ever made vegan-style came about.<br />
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Pay close attention to the multiple blender steps for maximum smoothness!<br />
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<b><span style="font-size: large;">Cream of Corn Chowder</span></b><br />
makes 1 medium pot - or 4-6 bowls.<br />
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1 bag frozen corn OR 6 ears worth of freshly-boiled corn<br />
4 tbl EarthBalance<br />
1/2 red pepper<br />
1/2 green pepper<br />
1/2 poblano pepper<br />
2 fresh jalapenos, minced<br />
4 small white potatoes, diced medium-small (peels on for vitamin content!!)<br />
1 red onion, chopped<br />
10 cloves garlic, minced<br />
2 ribs celery, diced<br />
1 small calabaza squash or zucchini, triangled (halved, then sliced lengthwise into three triangle-shaped strips, then chopped)<br />
4 small carrots, diced<br />
6 cups vegetable or faux-chicken stock<br />
1 cup cashew butter (or cheese a la this recipe - adding cashew cheese will lend a more sour-cream flavor - regular pureed cashews, just a sweet, nutty note)<br />
1.5 tsp black pepper, freshly ground<br />
Dash agave<br />
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To serve:<br />
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1 fresh tomato, diced fine<br />
Minced cilantro and scallion<br />
Chipotle hot sauce, to taste<br />
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Right. So.<br />
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Melt your EB in a large soup pot. Add your onion, carrot, celery, peppers including jalapeno, and garlic. Saute over medium heat for 5-6 minutes, until onions are translucent.<br />
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Add your squash and potatoes. Add your corn now, if using fresh - hold off till the end, if using frozen. Cook 4 minutes or so, until squash has softened just a bit.<br />
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Add your stock and a little water if need to just reach the top of your veggies. Add pepper and agave. Cover and simmer 20 minutes, until potatoes are soft at center. <br />
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Grab your blender. With a ladle, spoon off as much liquid as possible from the soup. No biggie if you get some veggies in there - you're going to puree some of them next! Add your cashew butter, making sure the total volume in your blender does not exceed your maximum line. Blend for 6-8 minutes, adding a teeny bit of water if needed, until the soup is super super smooth. Pour back into the pot.<br />
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Now, ladle more of the soup back into your blender, paying careful attention to getting as many potatoes as possible (leave a few tho, yum!). Puree again until super smooth. Add the puree back to the pot. Taste for salt and adjust as needed.<br />
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If you're using frozen corn, add it to the stew now, and heat until cooked through.<br />
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Ladle, garnish, and serve! Perfect with toasty french bread and a simple salad with lemon dressing.<br />
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Bon Appetite!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com59tag:blogger.com,1999:blog-2771357339626209036.post-90128280416350384092011-06-22T16:26:00.000-07:002011-11-08T12:05:53.922-08:00Vegan Ranch Deja VuRanch dressing sans the mayo, the buttermilk, the sour cream, the moooo. It's been done before. It'll be done again. And since meals when the kitchen's in boxes come mainly from the fridge, I'll be eating it alot over the next few weeks.<br />
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<a href="http://nofaceplate.blogspot.com/2011/05/whaddaya-mean-you-want-vinaigrette.html">Last time we went down this long Southern-bound path,</a> it was with our pal Tofu. Tofu is good. Tofu is light. But if you want something a tad more decadent, you might want to try this cashew-based puree instead. You should try it regardless - it's seriously delish.<br />
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<b><span style="font-size: large;">Cashew Ranch Dressin'</span></b><br />
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makes 2 cups. Dip the radish, the lettuce, the carrot, your finger, et all in it.<br />
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1.5 cup raw cashew pieces + 1/2 cup of cashew soaking water<br />
Juice of 1 lemon<br />
4-5 tablespoons pickle juice<br />
4 cloves garlic, minced <br />
Miso, small pinch<br />
Ground mustard, pinch<br />
1 tablespoon nutritional yeast (optional) <br />
Handful each : fresh parsley, dill, scallion<br />
Tons of freshly ground black pepper<br />
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Throw the first 6 ingredients in the blender, except for the water - just add 1/4 cup at first. Whizz away for a long while - the longer, the smoother the dressing, and thus mine went for 6-7 minutes - adding water as needed to keep the motor running sufficiently to smooth the puree out. You'll probably need most of the 1/2 cup to acheive this.<br />
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Add your yeast (if using) minced herbs, and black pepper, and pulse to just mix. <br />
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Chill for an hour or so before serving, to let the flavors mellow and blend.<br />
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AWESOME on a tomato/greens/mustard sammich. Yeah, I eat that alllll the time. Simple and tart. Best when tomatoes are just coming in - as they are now. Say hello to bulbous, beautiful heirlooms, my darlings! They're coming!<br />
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I'm such a salad nerd I spent some bucks on vintage Scandi-design salad plates that come preprinted with salad.<br />
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*chomp*julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com3tag:blogger.com,1999:blog-2771357339626209036.post-23351153236297358462011-06-15T07:38:00.000-07:002011-06-29T04:26:07.749-07:00Gettin' Jiggy Like ThatI dunno if I've told you guys this, but <b>I bought a house</b>. It is awesome. It was built in 1952. It has lots of brick as well as asbestos. A kitchen window. A fireplace. It has a shed in the back yard, covered in ivy, that I will make paintings in.<br />
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I've been sanding floors, staining things, painting all the weird beige-colored walls white. I found sawdust in my underwear yesterday. I'm not kidding. <br />
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So basically, I'm qualifying my week of silence - los siento, mi hombres y mujeres. My brain is frying from all the nesting instinct hormone its producing. Do forgive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1JCAoAoMfiQ/TfjCbsTgdtI/AAAAAAAABFU/KT6pc37-3K4/s1600/migas_4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-1JCAoAoMfiQ/TfjCbsTgdtI/AAAAAAAABFU/KT6pc37-3K4/s400/migas_4.JPG" width="400" /></a></div><br />
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Buuuuut anyway - I'd love to get you lovelies to check out <a href="http://www.thepreppyvegan.com/2011/06/guest-post-vegan-mijas.html">this pile of awesome, vegan delish</a> over at my pal Ensley's blog - <a href="http://www.thepreppyvegan.com/">The Preppy Vegan</a> - where I'll be doing a post a week of simpler (but still delish) meals while she's doing her Teach for America thang.<br />
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Vegan <a href="http://en.wikipedia.org/wiki/Migas">Migas</a> are my new obsession. <a href="http://www.thepreppyvegan.com/2011/06/guest-post-vegan-mijas.html">Come and see</a> how many toppings you can fit on there before you can't see the tortillas any more. It's fewer than ya think!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com4tag:blogger.com,1999:blog-2771357339626209036.post-18315041147953332732011-06-08T07:57:00.000-07:002011-06-08T07:57:45.787-07:00For the Love of InjeraYou know <a href="http://www.exploratorium.edu/cooking/bread/recipe-injera.html">the stuff</a> - floppy, covered in moon-scape mini-craters, tart, pancakey, delish. Awesomely and coincedentally - gluten-free!<br />
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You can get it fresh in Crown Town in <a href="http://www.yelp.com/biz/cedarland-grocery-and-restaurant-charlotte">piles of 8</a>. 8 is a LOT of injera to get through, if it's only the two of you. We do our best.<br />
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I'm working on my Ethiop cooking skills - done the basics a few times now, and I think I'm improving. I don't feel any pressing need since we have some <a href="http://www.yelp.com/biz/meskerem-charlotte">seriously</a> <a href="http://www.yelp.com/biz/red-sea-restaurant-and-bar-charlotte">awesome</a> <a href="http://www.yelp.com/biz/cafe-international-charlotte">joints</a> in town that are super veg friendly, but still, I tinker.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YV8SocZcUXE/Te98UnpSSVI/AAAAAAAABEI/0RZrg3ctWj8/s1600/ethiop.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="http://2.bp.blogspot.com/-YV8SocZcUXE/Te98UnpSSVI/AAAAAAAABEI/0RZrg3ctWj8/s400/ethiop.JPG" width="400" /></a></div><br />
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The only thing missing here are the tarty, stinky collards you find in a standard veggie combo. Because I still can't get Erk to dig on them greens. Sigh.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IxH4WGG276M/Te988gKrkDI/AAAAAAAABEs/ho1X1_dRyj4/s1600/ethiop_9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-IxH4WGG276M/Te988gKrkDI/AAAAAAAABEs/ho1X1_dRyj4/s400/ethiop_9.JPG" width="400" /></a></div><br />
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I also cheated and added braised tempeh to the regular Yetakelt W'et recipe I've made a number of times for a client - it was deeeelish and substantial. Being Indonesian in origin, I dunno if tempeh's made it over to Africa, so this is a non-traditional alteration. But hey, all in the name of sick deliciousness so it's aiiight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2WGteuRsu0s/Te99OI0H3aI/AAAAAAAABE8/u4lVm-QpVMg/s1600/ethiop_13.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-2WGteuRsu0s/Te99OI0H3aI/AAAAAAAABE8/u4lVm-QpVMg/s400/ethiop_13.JPG" width="400" /></a></div><br />
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<b><span style="font-size: large;">Yetakelt W'et </span></b>aka Ethiopian Vegetable Stew with Braised Tempeh<br />
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1/4 cup coconut oil<br />
1 cake tempeh, cubed <br />
2 tablespoons olive oil <br />
1 medium carrot, chunked<br />
1 handful green beans<br />
2 red potatoes, diced<br />
1 cup chopped mushrooms<br />
1 large red onion, chopped<br />
6 cloves garlic, minced<br />
1.5 tablespoon berbere spices (Cedarland carries a 7 spice mix I like, consult your local Middle Eastern grocery store for this delicious stuff or buy it here)<br />
1 tablespoon smoked paprika<br />
1 large tomato, chopped<br />
1/4 cup tomato paste<br />
1.5 - 2 cups vegetable stock or water<br />
salt to taste<br />
minced parsley and scallion, 2 tablespoons each<br />
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I start by roasting all my veggies. You can braise your tempeh simultaneously.<br />
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Heat oven to 450f. Toss all your veggies, sans tomato, with the olive oil, some salt, and 2 cloves worth of your garlic. Spread on a pizza or baking pan, put a rack at oven bottom, and stick those suckers in there for 15 minutes or so, tossing every 5. Add a little water after the first and second tosses, to steam the taters a bit.<br />
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Toss your tempeh with a little sesame or coconut oil, some salt or bragg's, black pepper and 1 clove of the garlic. Feeling fiesty? Dust with berbere.<br />
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Set the tempeh in a baking dish in a single layer, add enough water (or veggie stock, if you've got some laying around) to just barely cover the tempeh, and stick it in the oven with the veggies. You want to give it at least 15 minutes to steam/braise, to get rid of the bitter taste tempeh often has. Ideally, all your liquid'll be gone - but it isn't necessary.<br />
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So, onto the stewing. Heat your coco oil in a deep pot and add onion and garlic. Saute 2 minutes. Add berbere and paprika, toss and toast a bit. Add your tomatoes and paste - stir and cook 4-5 minutes, until the fresh maters have softened. Now just scrape the entire baking pan of veggies into your pot, and add a cup of stock. Add your tempeh. You want a thick stew, but some sauce to sop with that amazing injera - add stock until the consistancy is reached.<br />
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Stir in your salt, parsley and scallion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NjKzLWLx7jo/Te98z17KwHI/AAAAAAAABEk/c-8JhUsE1Xk/s1600/ethiop_7.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-NjKzLWLx7jo/Te98z17KwHI/AAAAAAAABEk/c-8JhUsE1Xk/s400/ethiop_7.JPG" width="400" /></a></div><br />
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Deeeelish. Try <a href="http://ethiopianrecipes.net/yemiser-wet-spicy-lentil-stew/">this recipe for lentil</a>s - and a simple salad of tomato, cuke, lettuce, garlic, parsley and lemon - and feast like a king.<br />
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My first attempt at Buticha was kinda fail. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Q586Qt0IHus/Te98QS64dkI/AAAAAAAABEE/RqJk8-bzRFU/s1600/ethiop_14.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Q586Qt0IHus/Te98QS64dkI/AAAAAAAABEE/RqJk8-bzRFU/s400/ethiop_14.JPG" width="400" /></a></div><br />
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Too heavy handed with the berbere, not a long enough chilling time, the texture was weird. Flavor, too salty, too spicy (YUP I said it).<br />
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What am I talking about? This scrambled-egg like dish (sometimes referred to as "fasting eggs" ha!) I always scarf tons of when it's out on buffet. Made with chickpea or fava flour, some chili, mysterious mysterious, usually it's let sit overnight to solidify and then "scrambled" to a light, fluffy texture in the morning.<br />
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There was no fluffy in my <a href="http://www.google.com/search?q=buticha&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a">buticha</a>. I will not be discouraged! I will try again!<br />
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Cheers, dears :)julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com8tag:blogger.com,1999:blog-2771357339626209036.post-13389104938018046742011-06-03T07:28:00.000-07:002011-06-03T07:33:14.675-07:00Plate of raw, Mexi goodnessLordy lordy, it has been insanely, scorchingly, ozone-ladenly hot in CLT for about a week now.<br />
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<b>Blech.</b><br />
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There will be no ovens turned on. <b>There will be no burners and frying pans.</b> There will be the raucous sound of blenders blending and food processors processing, the fake-warming in a barely-toasty oven, however.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LA6veMX25Hc/Teg4E3dF5zI/AAAAAAAABDk/y9SeVP6LmzY/s1600/burritobowl_1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="http://2.bp.blogspot.com/-LA6veMX25Hc/Teg4E3dF5zI/AAAAAAAABDk/y9SeVP6LmzY/s400/burritobowl_1.JPG" width="400" /></a></div><br />
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I've been reading about and toying with the idea of eating more raw stuff lately, inspired by my natural instinct to gravitate towards the raw section of any salad bar - I don't go for the predressed stuff, it's always everything, jicama, beets, brocolli, cabbage, celery, zucchini, whatever's on there and fresh, get ye on my plate. Now. Results in a teetering tower almost every time, and some well-mannered Biddy's always giving me the "you're a pig" eye. <b>Whatever, girl.</b><br />
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So I found <a href="http://goneraw.com/recipe/mexican-cauliflower-rice">this recipe</a> for cauliflower rice - and it sounded texturally rad, but I didn't like the idear of fresh tomatoes - so I changed it up a bit. Maybe you like.<br />
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<b><span style="font-size: large;">Raw Mexican Rice</span></b><br />
<span style="font-size: large;"><span style="font-size: small;">serves 4</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1 medium head cauliflower, leaves and stem removed</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 cloves garlic, minced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">11/2 tsp turmeric</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp cumin</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp ground ancho chili </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tablespoon cold-pressed olive oil</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Dash <a href="http://www.google.com/products/catalog?q=coco+aminos&hl=en&client=firefox-a&hs=aXB&rls=org.mozilla:en-US:official&prmd=ivns&biw=1445&bih=849&um=1&ie=UTF-8&tbm=shop&cid=5198753032931199266&sa=X&ei=ke7oTeT1OMHq0QHgh7H_BA&ved=0CE0Q8wIwAA">Coco Amino</a>s or <a href="http://www.amazon.com/Food-Grade-Himalayan-Crystal-Salt/dp/B004LKVRLG/ref=sr_1_3?s=grocery&ie=UTF8&qid=1307110847&sr=1-3">Himalayan Sea Salt</a></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Dash sea salt </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tablespoons sun-dried tomatoes in oil, minced </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Safflower threads, a pinch</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tablespoons each finely minced cilantro and scallions </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Easy peasy. In tow batches, process your cauliflower with the "s" blade until it resembles coarse breadcrumbs. Remove to a large bowl.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Toss remaining ingredients and let marinate on the counter for 30 mins - 1 hour, to let flavors blend.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bOV31_IqcwQ/Teg3-AfGyKI/AAAAAAAABDc/lNhaD1At9JU/s1600/burritobowl_9.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-bOV31_IqcwQ/Teg3-AfGyKI/AAAAAAAABDc/lNhaD1At9JU/s400/burritobowl_9.JPG" width="400" /></a></div><span style="font-size: large;"><span style="font-size: small;">There's a lot going on up there, so let me tell ya how I put ours together.</span></span><br />
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<b><span style="font-size: large;"><span style="font-size: small;">From bottom to top:</span></span></b><br />
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<span style="font-size: large;"><span style="font-size: small;">Lettuce, chopped</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup cauli rice</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup marinated veggies (zucchini, mushroom, asparagus, some coco aminos, some garlic, some lime juice, little raw agave)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">minced tomato</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Cashew Sour Cream (below)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Avocado-Lime puree (basically guacamole without the 'maters)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Raw Hot Sauce (also below)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">and more minced cilantro. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Filling and super yum, I felt all <b>KINDS</b> of energized after eating this.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-71qF5lpFqmw/Teg4fuVshMI/AAAAAAAABEA/UHKWLKE5b2M/s1600/burritobowl_8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="368" src="http://3.bp.blogspot.com/-71qF5lpFqmw/Teg4fuVshMI/AAAAAAAABEA/UHKWLKE5b2M/s400/burritobowl_8.JPG" width="400" /></a></div><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><b>Cashew sour cream</b></span> is simple - I cultured mine, since I already had a batch of cashew cheese going - </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1 cup cashews, soaked for 6-8 hours</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 cloves garlic</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Juice of 1/2 lemon</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Water</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><a href="http://www.amazon.com/Food-Grade-Himalayan-Crystal-Salt/dp/B004LKVRLG/ref=sr_1_3?s=grocery&ie=UTF8&qid=1307110847&sr=1-3">Himalayan Sea Salt</a> (this stuff is awesome, and pink, to boot! Beware, tho - a lot of raw foodists consider pure salts un-raw, but as for me, I gotta have it)</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">In a blender, puree all your ingredients for a few minutes until smooth. You'll probably add anywhere between 1/2 cup and 1 full cup of water to get a creamy, pourable texture.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nHpjxqS1kgM/Teg4cyJitLI/AAAAAAAABD8/IsPVfp0fyu8/s1600/burritobowl_7.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-nHpjxqS1kgM/Teg4cyJitLI/AAAAAAAABD8/IsPVfp0fyu8/s400/burritobowl_7.JPG" width="400" /></a></div><span style="font-size: large;"><span style="font-size: small;">You guys <b>KNOW</b> I had to have me some hot sauce.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><b><span style="font-size: large;">Raw Hot Sauce </span></b></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1-11/2 jalapeno (sniff your peppers - you'll get a bit of a burn in the nostril if your jalapenos are hot hot hot, in which case you'll only need one)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/4 cup water</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Dash cold-pressed olive oil</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 garlic cloves, minced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Juice of 1/2 lime</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2-3 springs cilantro</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Dash Coco Aminos or awesomepinksalt</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Blend away. Make sure you warsh your paws afterwards - this stuff is potent.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iszKZ-5r7DA/Teg4WxcV-uI/AAAAAAAABD0/9TyycB_oF7A/s1600/burritobowl_5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-iszKZ-5r7DA/Teg4WxcV-uI/AAAAAAAABD0/9TyycB_oF7A/s400/burritobowl_5.JPG" width="400" /></a></div><span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Enjoy darlings!</span></span>julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com35tag:blogger.com,1999:blog-2771357339626209036.post-79130144387925712582011-05-28T13:01:00.000-07:002011-05-29T07:28:03.918-07:00Sushi Napolean, for kicksI'm not an accomplished sushi roller - avocado squishes out on me, the middles of my rolls have gaps and so, whoops, there goes the cuke. I'll get better at it, methinks. But I wanted to try something different.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fQzyttY0ysQ/TeFGkdTryfI/AAAAAAAABDU/543Rg6cnI8o/s1600/sushinapolean_13.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="http://1.bp.blogspot.com/-fQzyttY0ysQ/TeFGkdTryfI/AAAAAAAABDU/543Rg6cnI8o/s400/sushinapolean_13.JPG" width="400" /></a></div><br />
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This stratified sushi works with most anything - roasted veggies, greens, whole cloves of roasted garlic, cream cheese, fresh stuffs like cukes, blanched asparagus, avocado. Remember to keep your toughest veggies at the bottom, however, so the slicing of the rest of the layers doesn't flatten your avocado/soft fillings.<br />
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<b>Kind of birthday-cakey. Awesome.</b><br />
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<b>EDIT </b>- my lovely pal Nick let me in on a little secret this morning - this is technically <a href="http://en.wikipedia.org/wiki/Sushi#Oshizushi">Oshizushi</a>, and they even have <a href="http://www.zensuke.com/497052.html">equipment you can buy</a> to make slicing your "cake" less gut-wrenching. So if anyone out there's wondering what to get me for my birthday....<br />
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It's asparagus season over in these here parts, so I went with your standard ACA + C - Asparagus, Cucumber, Avocado and Carrot. Feel free to change stuffs up, however.<br />
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<b><span style="font-size: large;">Sushi Napolean</span></b><br />
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1.5 cups sushi rice, washed<br />
2.5 cups water<br />
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1 tablespoon rice vinegar<br />
1 tsp sugar<br />
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4 sheets nori<br />
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15-20 think asparagus spears<br />
1/3 cuke<br />
1 whole avocado<br />
Shredded carrots, small handful<br />
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<b>Dipping ideas:</b><br />
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<a href="http://www.food.com/recipe/creamy-avocado-wasabi-dressing-38767">Avocado/Wasabi Sauce</a><br />
Teriyaki Sauce<br />
Sriracha/Nayo Sauce<br />
Sesame Seeds<br />
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<b>Let's do this.</b><br />
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Cook your sushi rice for 20 minutes on medium low until all the water is absorbed (or use your awesome rice cooker, either way). Let steam 5 minutes, remove to bowl, and stick that sucker in the freezer for 15 while you assemble your fillings.<br />
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Slice your cukes thin, 1/8 inch or so, salt lightly, and set aside.<br />
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Scoop your avocado and slice thin, about the same as the cukes, salt lightly, and set aside.<br />
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Set some water to boil and blanch your asparagus for 3-4 minutes, until bright green and a little softened. Chill in icewater. Remove woody ends and set aside.<br />
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Take your rice out and toss with your vinegar and sugar. I rarely heat my vinegar and dissolve my sugar in it first - I'm so scandalous. If you'd prefer, feel free.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vU8TcObnR4k/TeFF9ppJabI/AAAAAAAABCg/FDCumbMJ4OM/s1600/sushinapolean.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-vU8TcObnR4k/TeFF9ppJabI/AAAAAAAABCg/FDCumbMJ4OM/s400/sushinapolean.JPG" width="400" /></a></div><br />
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Lay out a sheet of nori and press about 2/3 cup rice into the nori, leaving a 2 cm border around the rice. Press your thinly sliced cuke into the rice (or whatever thick, hard veggie you're using).<br />
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This works best if you have two sushi rolling mats, but if not, grab a plate, lay out another sheet of nori, and repeat the rice spreading step above. Turn over and press the riced nori onto the cukes, aligning the nori.<br />
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Gently press another 2/3 cup rice onto the 2nd layer of nori. You'll feel things squish around a bit underneath - just be gentle and don't worry too much about making it perfectly even. Lay your asparagus out in a flat layer. Press your carrots in and around them. On your other mat or plate, rice another sheet of nori with another 2/3 cup rice, then turn it over and press it onto the asparagus and carrot layer.<br />
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Another 2/3 cup of rice, gently pressed onto the nori, then add your avocado in an even layer. Once more, rice the last sheet of nori with 2/3 cup rice on the other rolling mat, turn it over, and lay it over the avocado layer.<br />
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Cover with a sheet of wax paper and a wide, heavy plate. Press the sushi for 10-15 minutes, using extra weight, if ya need:<br />
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(That, my friends, is a gallon-sized bottle of Frank's Hot Sauce. No, I'm not joking.)<br />
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Here comes the tricky part.<br />
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Sharpen your chef's knife. Trust me - this sucker is tough to slice.<br />
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Remove the weights and plate, careful - you might need to be gentle when removing the wax paper.<br />
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Wet your knife. Leave your water running a little tiny bit and grab a piece of paper towel.<br />
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Trim the edges of your napolean so that the border of plain nori you left on each sheet is gone, and the edges are clean.<br />
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Run water over your knife and clean the sushi remnants off with the paper towel. <br />
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Slice the napolean 4 times the wide way, drawing the knife through the cake and pushing gently down with eat cut. Wet and clean your knife after every cut. Make sure you feel your bamboo mat at the bottom at the end of each cut. Tough stuff, I know, getting through that last layer of nori can be tricky!<br />
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Slice 3 times the shorter way. Toothpick the pieces before moving them - you don't want to leave anything behind.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FF1sph3Se60/TeFF4xr6srI/AAAAAAAABCc/rCm6Ow81SOc/s1600/sushinapolean_15.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="http://4.bp.blogspot.com/-FF1sph3Se60/TeFF4xr6srI/AAAAAAAABCc/rCm6Ow81SOc/s400/sushinapolean_15.JPG" width="400" /></a></div><br />
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Really good as is, or dipped in sauce, soy, teriyaki, wasabi, et all. The sharper your knife, the smaller the squares can be - but don't go any bigger than I've described or there's no way you're fitting that sucker in your mouth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-05jxPyTTOqo/TeFGWR3hJRI/AAAAAAAABDA/lZfV2pUao7c/s1600/sushinapolean_8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="http://1.bp.blogspot.com/-05jxPyTTOqo/TeFGWR3hJRI/AAAAAAAABDA/lZfV2pUao7c/s400/sushinapolean_8.JPG" width="400" /></a></div><br />
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I really dug on the geometry of this little dish. All lines, color, cross sections.<br />
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Enjoy!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com35tag:blogger.com,1999:blog-2771357339626209036.post-91280118356449430652011-05-24T16:37:00.000-07:002011-05-25T08:24:48.380-07:00Strung out on StrawberriesI've been having a blast hanging with some rad local-to-<a href="http://charlottefoodbloggers.wordpress.com/">CLT foodbloggers</a> over the past month. For lots of reasons.<br />
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<b>One</b>, it's a myriad of walks - teachers, photographers, personal chefs, fitness-minded-ers, food writers, well...maybe we're not all THAT different, but diverse enough that the conversation's pretty awesome. I like to pick brains, and everyone's been AOK with that.<br />
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<b>Two</b>, I have no pals, save a couple, that do their own bloggy thang, so I can make nerdy, trite blogger jokes about basements and pajamas and get at LEAST an annoyed eye-roll.<br />
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<b>Three</b>, the potlucks we've had so far have been AMAZING, because everyone knows what they're doing in the kitchen x infiniti. And even more awesomely - they're cool with the couple of us that don't eats the meats, and have been schleping vegan and near vegan nosh to the park so that we can all partake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XzDfezZqwL8/TdrGEUIAzcI/AAAAAAAABAU/0ORIvZwg1ro/s1600/strawberry+potluck_12.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-XzDfezZqwL8/TdrGEUIAzcI/AAAAAAAABAU/0ORIvZwg1ro/s400/strawberry+potluck_12.JPG" width="266" /></a></div><br />
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And since I know that several of the CLTFBs are pretty into bacon and bar-b-que, it's pretty sweet of 'em. At this particular shindig, there were 7 of us and neon-nikon Crosby.<br />
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Strawberry Salsa. Hulllll-ooooo. This simple, fresh treatment was my fav of the day (and there were some serious contenders, believe you me). Brought to my mouth via Allison aka <a href="http://wishuponachef.net/">WishUponAChef</a>. So good - lime, cilantro, jalapenos and sweet, sweet strawberries. Fantastic.<br />
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Check this mother out:<br />
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Yes. That's a sicknasty, huge, strawberry cream pie. And yes, I eschewed my summer veganism and had a messy, awesome slice. Thanks <a href="http://www.willowbirdbaking.wordpress.com/">Julie</a>! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DV2kBBl_pcg/Tdwqatg-HVI/AAAAAAAABB8/_BrIHnS7lVo/s1600/strawberry+potluck_11.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-DV2kBBl_pcg/Tdwqatg-HVI/AAAAAAAABB8/_BrIHnS7lVo/s400/strawberry+potluck_11.JPG" width="400" /></a></div><br />
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<b>VEGAN ARTICHOKE DIP ALERT</b> - this was a close second to my stoked tongue. Cheezy, gooey, awesome. Maybe if you're stupendously sweet to <a href="http://www.thepreppyvegan.com/">Ensley</a>, she'll share the recipe. Maybe she already has! We're talking about doing some super awesome guest posting this summer. Stay tuned, daaahlings.<br />
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And then of course Mr. Mathis (sounds like a spy name, amirite?) brought something awesome - <a href="http://taylortakesataste.com/roasted-sweet-potato-salad/">sweet potato salad</a>. Hulllll-oooo again, delicious.<br />
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(and seriously, I ate the weight of my arm in fresh cherries, thanks to Crosby) <br />
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Friggin awesome fignewtonbrownies - yup -<br />
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(<a href="http://www.sweettaterblog.com/">Katie</a>, you're a goddess)<br />
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And let's not forget the lovely Diana, rockin' some cous cous tabbouleh. Yes. I ate lots.<br />
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So why all the 'berries, you ask? A couple of Sundays back was <b>National Strawberry Picking Day</b> - and to commemorate that Holy Day by staining our hands and straining our backs (I know I sound like a cranky old lady here, which I secretly am) we all converged on Miller Farm just over the state line in SC. Place was a bit picked over, but who cares.<br />
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6 years? 7? since I last PYO threwdown on some berries. Tomatoes are more my jam, and they're on their way in now.<b> I'll be back.</b><br />
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Still, we got a friggin' gallon of the little, misshapen, tumorous, leftover suckers:<br />
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(alright not ALL of them were tumorous, there were a few primo specimens that we'd pick, get all excited over, and show off to each other)<br />
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Here's awesomefignewtonbrownie Katie with her haul:<br />
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And Julie, rockin' the smaller box and some shade:<br />
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Random sky panorama, was a lovely day:<br />
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There was no way those little red orbuses were going to last until I cookeried them on Saturday, so I saved a few for fresh noshing and froze the rest. Sunday morning rolls around and I, bright-eyed, bushy-tailed, strawberry crazed, went to town on the gallon or so frosty in the freezer. Two things happened:<br />
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Strawberry Balsamic Sorbet. Simple, tart, a little watery, but interesting. I basically followed <a href="http://www.nesting-project.com/2010/06/strawberry-balsamic-sorbet.html">this recipe</a> and tripled the balsamic - next time, I might just double it, as the tartness was almost overwhelming.<br />
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More excitingly - check this tart out. She's a looker.<br />
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The idea was to do a caprese tart, only with 'berries rather than 'maters. It was pretty awesome. Maybe even very.<br />
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Topped with balsamic reduction and some arugula, the feeling was that you we're noshing on your old pals <i>mozz, tomato, basil, garlic, vinegar, greens</i> - and then the strawberry would pop through and <b>surprise!</b> <br />
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<span style="font-size: large;">Neat.</span><br />
<b><span style="font-size: large;"><br />
</span></b><br />
<b><span style="font-size: large;">Strawberry Caprese Tart</span></b><br />
<br />
sliced, serves 6-8<br />
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1 batch garlic-basil pastry for crust (I used <a href="http://www.ezrapoundcake.com/archives/3547">this recipe</a> to a T, gotta love Ezra!)<br />
8 ozs fresh mozz, sliced thin<br />
8 fresh or 12 frozen strawberries, sliced thin<br />
1/2 cup balsamic vinegar<br />
Large handful fresh arugula<br />
<br />
Easy peasy. Set your vinegar assimering in a non-reactive saucepan while you make your pastry - 10 minutes on medium heat should get it nice and syrupy.<br />
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Make your pastry - Mr. Poundcake did his in the food processor (GASP) so I did too. Doing it by hand will yield a flakier crust - it's up to you.<br />
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Butter a tart pan and roll out your (<b>chilled! an hour! trust me!</b>) dough thin - 1/8 inch or thereabouts. Carefully lift the dough onto the pan, press down, and let the pan cut the edge nicely (mine is sharp enough to do this, and reminds me of that fact every time my fingers get too fiesty with pastry-edge-pressing).<br />
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Lay your sliced mozz over your pastry, then your sliced strawberries. The correct term is scattering, I'm told. Bake for about 30 minutes in a 375f oven, until your cheese is a little browned.<br />
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Cool your tart for about 20 minutes before attempting to remove it from your pan. Run a butter knife, gently, around any problem spots, and invert over a large, flat plate. Should loosen easily.<br />
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Drizzle that sucker with balsamic and plop a big ol' handful of fresh arugula in the center, and serve.<br />
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See you next year, Strawberry Mania! See you next month, HUGE PIG AWWWWWR.<br />
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oink.julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com9tag:blogger.com,1999:blog-2771357339626209036.post-11697609085320396612011-05-18T10:11:00.000-07:002011-05-18T10:11:38.910-07:00Tamales, Cont'dI was an undercover tamale cart last weekend - hauling a huge, gleaming pot full of cornhusk-wrapped masa + delicious fillings all over town. <br />
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Well, to two parties. But I'm trying to sound important.<br />
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So we've done <a href="http://nofaceplate.blogspot.com/2010/09/tamalalalale.html">soy chorizo</a> - we've done <a href="http://nofaceplate.blogspot.com/2010/09/holy-mole-yeah-i-said-it.html">mole seitan</a> - and this time, there were three: Mole Tofu + Bean (vegan+gluten free, hooraaay!), Jalapeno Popper and Kimchi-Cheddar. Once you've got the masa situation handled, it's easy to do multiple fillings - especially simple ones, like kimchi/cheddar and pepper/cheese. Mole, as I'm sure you know, takes a whole lot longer.<br />
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A small, shameful hiatus was taken from my summertime veganism in the name of the <a href="http://nofaceplate.blogspot.com/2011/04/mac-n-chi.html">Holy Combo</a>. And Hail Mary, was that sucker good. But my favorito tamalito, to be sure, was the Jalapeno Popper. <br />
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I know it doesn't look like much but <b>TRUST A SISTA</b> that thing was killer. The peppers infused the masa with spicy aromatics - I used a combo of pickled jalapenos and charred poblanos, all fiery and delicious - and the cheese, while steaming halfway out of a few of the tamales and making the pot a bit messy, saturated the masa with tartly salty awesomeness.<br />
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I'll be trying this vegan-style with cashew cheese in the near future. I think they could be the bad-assest, healthiest tamales ever known to man. Remains to be seen.<br />
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<span style="font-size: large;">Jalapeno Popper Tamales</span><br />
<br />
makes 20-25 tamales <br />
<br />
<b>for the filling:</b><br />
<br />
12 ozs sharp cheddar cheese, shredded<br />
2 poblano peppers<br />
4-6 pickled jalapenos, seeded and stemmed<br />
2/3 brick cream cheese, room temperature<br />
1 tsp salt<br />
minced cilantro and scallion, 1 tablespoon each<br />
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<b>for the masa:</b><br />
<br />
3 cups masa harina<br />
3 cups vegetable or faux-chicken stock, lukewarm<br />
1 tsp baking powder<br />
1 cup canned corn kernels (or frozen + charred, a la Trader Joe's frozen)<br />
1 head garlic, roasted<br />
1/4 cup non-hydrogenated vegetable shortening, whipped<br />
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30 corn husks, plus 5 torn apart to tie<br />
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A steamer or fake-steamer set up like this<br />
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<b>Onwards! Into the Abyss!</b><br />
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Char your poblanos over a gas flame or under the broiler until their skin blackens. Toss into a paper bag to steam.<br />
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Shred your cheddar into another bowl. Chop your jalapenos and herbs and add - then add minced poblanos and cream cheese. The heat from the roasted peppers will thin your cream cheese a bit - mix everything well and taste for salt, add if needed. Stick in the fridge to chill while you prepare the masa.<br />
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Mix your masa, salt, baking powder in a large bowl. In a food processor, pulse your broth, corn and roasted garlic until nice and pulverized - add to the masa and mix well.<br />
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Whip your shortening in a small bowl and fold into the masa.<br />
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Soak your corn husks in warm water for about ten minutes. Choose 5 of the wimpiest ones to tear into strips for tying.<br />
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My steamer set up is kinda strange, but this is how I do it - I place a small quiche pan, face down, in the bottom of a large pot and boil 3 cups of water, which I pour into the pot, reaching almost to the top of the quiche pan, which I then sit a large strainer on top of to hold the tamales. The water cools a bit as I make the tamales, but it prevents mess later, as you'd have to try and pour hot water around the huge pile of tamales waiting to be steamed in your pot.<br />
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Take about a half cup of masa and press it into a husk, going for a rectangle shape, at the top of the husk, center. With a spoon, lay about 1.5 tablespoons of filling in the center of the masa. Pick the husk up and peel one side of the masa away from the husk, letting it curl around the filling, then wrap the husk in a cylinder and fold the bottom up, forming a package open at top.<br />
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Tie in the middle with a torn piece of masa. Sit in your strainer/steamer, open end up.<br />
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Repeat until your masa is adios. Tuck remaining soaked husks around the tamales, saving three to drape over the top of the pile, edges tucked in. This'll help retain steam.<br />
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Cover your pot with a lid and a towel, turn heat to high, and as soon as you hear boiling activity, reduce heat to medium-low and simmer for an hour.<br />
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Probably one of the best beer-accompaniers EVAR, fresh, warm tamales.<br />
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The tofu mole ones were a hit as well, so don't let their lack of cheese scare ya. Just make a half batch of <a href="http://nofaceplate.blogspot.com/2010/09/holy-mole-yeah-i-said-it.html">this sauce</a>, toss with a can of kidney beans and some pan-fried tofu, and use the masa recipe above - but increase your filling to 2 tablespoons per, to account for tofu and bean content.<br />
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Ah, summer.julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com4tag:blogger.com,1999:blog-2771357339626209036.post-40507063090168294262011-05-14T06:31:00.000-07:002011-05-14T06:31:19.249-07:00Just because you can, definitely means that you should.Here in crown town, and in other 'tropolisis that tend to show up on obesity stat-maps as uncommonly overweight, we have these things. And they are called <a href="http://business.intuit.com/boorah-restaurants/17443/NC/Charlotte/best-fried-pickles.html"><b>Fried Pickles</b></a>.<br />
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They are on my <i>top-5 things that made me move to Charlotte</i> list. No, I'm not kidding. Good god, are they good, in a sick-to-your-stomach kind of way - similar to the sinking, queasy feeling you'd get when eating the entire can of cake frosting with a spoon as a kid. Or, you know, last week.<br />
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I had a mature batch of kimchi. I had some cake flour. Batch of vegan ranch. And the desire for tempura. And so, this monstrosity happened:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lluIq3-Kp_o/Tcr6CNtS8UI/AAAAAAAAA90/c-SBX1SlIvo/s1600/kimchisushi_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-lluIq3-Kp_o/Tcr6CNtS8UI/AAAAAAAAA90/c-SBX1SlIvo/s400/kimchisushi_2.JPG" width="400" /></a></div><br />
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Greasy, salty, stinky. <b>AWESOME</b>.<br />
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Batter was simple - flour, water, dash of oil, some korean pepper paste and salt. Dash baking soda. Vamanos.<br />
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But wait, what's this?<br />
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Is that the afore-mentioned pickley tempura wrapped in rice and nori, with avocado and daiya, topped by sesame nayo? Is it? WHY YES, YES IT IS.<br />
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Before you guys all tell me I'm not the first, well, hey, I know that. But it's 100% vegan. And ain't nowhere in this city to get it that way, 'cept my kitchen.<br />
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<span style="font-size: large;">Tempura Kimchi Kim Bap with Avocado, Daiya, and Sesame Nayo</span><br />
makes 3-4 rolls<br />
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<b>For the tempura kimchi:</b><br />
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1 handful squeezed kimchi<br />
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1/2 cup cold water<br />
1/2 cup cake flour<br />
1 tsp egg replacer <br />
2 tablespoons vegetable oil<br />
1 tsp baking powder<br />
1 tsp salt<br />
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1/4 cup cake flour<br />
1/4 cup korean red pepper, ground<br />
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Vegetable oil for frying<br />
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<b>for the sushi:</b><br />
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1.5 cups sushi rice<br />
2 cups water<br />
Dash vinegar + 1 tsp sugar<br />
3-4 sheets nori<br />
1 avocado, sliced thin<br />
Small handful daiya cheeze shreds<br />
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4 tablespoons nayonaise<br />
1 tablespoon sesame oil<br />
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Black sesame seeds, for topping<br />
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<b>Break out that sushi mat, ladies and gents, and lesdothis.</b><br />
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Combine your sushi rice and water in a saucepan or rice cooker, bring to a boil, cover, and cook 20 minutes - until the water is absorbed. Remove rice to a large bowl and stick the stuff in the freezer to cool quickly.<br />
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Toss your red pepper and flour together. Spread on a plate.<br />
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Mix the batter ingredients together and whisk till smooth.<br />
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Heat your vegetable oil in a fryer or wok till hot hot hot, and make your tempura - roll each piece of kimchi seperately in the flour/red pepper mix, then dip in the batter, then gently lay in the oil bath. Do only 3 at a time - they cook quickly. Scoop out and lay on paper towels to drain. Repeat until your kimchi is all gone.<br />
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Mix your sugar and vinegar together and add to the rice. It's ok if it's still a little warm - just not hot.<br />
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Chop your kimchi into 1/2 inch wide pieces (if they don't need chopping, more power to ya - mine did!) and set them out on a plate with your other fillings (avocado, daiya). <br />
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Lay out your sushi mat and place a piece of nori rough side up. Grab about a cup of rice from your bowl and press it into the sushi, until it forms a rectangle that stretches to both sides horizontally but leaves a little space at both top and bottom. Press 1/4 of the avocado, then kimchi, then daiya into the rice, and roll away. An awesome how-to video <a href="http://www.wikihow.com/Roll-Sushi">can be found here</a>. Repeat until fillings and rice are gone.<br />
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Mix your nayo and sesame oil in a small bowl and thin with just a teeeny bit of water. Slice your sushi with a wet knife, plate, and drizzle sesame nayo over the roll. Top with black sesame seeds, if you'd like.<br />
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Mine got a little coneheady BUT that didn't mean they weren't superdelish. A little indulgent, fat wise - tempura + avocado + nayo. But hey, that's what the gym's for *cough*.<br />
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Cheers!julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com6tag:blogger.com,1999:blog-2771357339626209036.post-1444743459228563192011-05-06T09:30:00.000-07:002011-05-06T09:43:16.465-07:00Spanikopita - cashew cheese edition.I've done the vegan, tofu-mash Spanikopita countless times, and enjoyed each permutation (with capers and roasted garlic rather than dill/mint/parsley, sundried tomatoes and smoked eggplant in addition, just the regs, you name it). Very light, soft, juicy. Not too shabby.<br />
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But methinks I've ruined that recipe for myself. Because veeg spanikopita is sooooo much better with cashew cheese.<br />
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There's a richness in this recipe that satisfies in a way that tofu cannot - it's heavy, decadent, creamy. If it's been a while since you've had Feta in your 'Opita, you'll love this. If it hasn't, you'll love it too - and be surprised at how parallel the flavors and textures are.<br />
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Now that I've made this a couple of times, in a couple of formats, my so-far-fav is the purse. In a casserole, the bottom layers of phyllo get a tad tough - making it a little annoying to cut and serve. This could be the lack of heated butterfat soaking through - hmmm.<br />
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Pursifying the spinach/herb/cheese mix makes for gorgeous presentation and gives your peeps options - filling alone, filling with pastry, or both, with a smidge of sauce. I love <a href="http://www.epicurious.com/recipes/food/views/Tomato-Chermoula-Sauce-106123">this sauce</a> with "classic" 'Opita. It's a sweet, aromatic stew, and off-sets the tang of the cheese nicely.<br />
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One more tip - when constructing your purses, let your unwrapped dough sit out under two moistened paper towels for 10 minutes or so before beginning. The dough needs to be pretty soft to scrunch into a purse closure without breaking. The top sheet closest to the paper towels might get a tad soggy - toss it, if so.<br />
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<span style="font-size: large;">Classic Spanikopita with Cashew Cheese</span><br />
makes 8-10 purses, 2 purses a serving <br />
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1/2 package thawed phyllo pastry<br />
1.5 cups cashew cheese (the same mixture used in<a href="http://nofaceplate.blogspot.com/2011/04/many-uses-of-cashew-cheese.html"> this recipe</a>)<br />
1 large back baby spinach<br />
6 cloves garlic, minced<br />
4 scallions, green parts only, minced<br />
Additional lemon juice, a squeeze or two (optional)<br />
2 tablespoons each - fresh parsley and dill, minced, plus 1 tsp freshly minced mint<br />
Olive oil<br />
Lots of freshly ground black pepper<br />
8-10 chive shoots, the longest/sturdiest of the bunch<br />
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You'll need a large cutting board and a pastry brush.<br />
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First, blanch your spinach and rinse with cold water. Squeeze thoroughly and chop fine, scrape into a large bowl. Add all of the other ingredients sans pastry and toss well. Add a little olive oil and lemon juice until the texture is that of thick ricotta - you want some moisture, but not too much.<br />
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Preheat oven to 350f. <br />
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Lay out one sheet of phyllo on a large cutting board and brush generously with olive oil. Lay another sheet on top. Brush again with olive oil. Lay one more sheet on top.<br />
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Use a plate that will fit twice on each pastry sheet and cut it's diameter twice with a sharp knife, discarding scraps. Pile 2-3 tablespoons of filling in the center of the phyllo circle, gently lift the flat pastry into your palm, and using your hand as a mold, scrunch the phyllo into a purse shaped package, twisting the top gently to get it to close.<br />
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Place on an oiled baking sheet. Repeat until you've used up your filling and bake pastries for 15 minutes or so, until they're golden brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SvL_TXuRV68/TcQZ5zfyNLI/AAAAAAAAA9M/zA2VJ-WQmUg/s1600/spanikopita.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-SvL_TXuRV68/TcQZ5zfyNLI/AAAAAAAAA9M/zA2VJ-WQmUg/s400/spanikopita.JPG" width="400" /></a></div><br />
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That supercute flower above is actually a chive flower, awesome right? I NEVER let my chives go long enough to flower so this sneaky little bud was a rad surprise. Anyway - grab a chive and carefully tie it in a loose knot around your purses' neck. Serve on top of a ladle of sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-N6HvFxF1_dk/TcQZ_g9NVUI/AAAAAAAAA9c/ajt7KmSeijQ/s1600/spanikopita_4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-N6HvFxF1_dk/TcQZ_g9NVUI/AAAAAAAAA9c/ajt7KmSeijQ/s400/spanikopita_4.JPG" width="400" /></a></div><br />
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Classy, spring-timey, and most importantly - DEELISH.julialikesredhttp://www.blogger.com/profile/10131568329799204660noreply@blogger.com7