Lemony Asparagus Double-Cous

I used a recipe from Donna Klein's cookbook The Mediterranean Vegan Kitchen as the springboard for this one.  It turned out tasty, light, and perfect for spring.  I served it with steamed carrot coins and was really satisfied with the combination.  See what you think!



Ingredients:

1 1/2 T. extra-virgin olive oil

1/2 white onion, chopped

1 bunch asparagus, washed and woody ends removed

2 c. vegetable broth

chopped zest of one large lemon

juice of one large lemon

1 15-oz. can chickpeas, drained and rinsed

salt and freshly-ground pepper, to taste

1 1/2 c. instant couscous

Method:

Chop the asparagus into 1-inch pieces.

In a large skillet that has a well-fitting lid, heat the olive oil over medium heat.  Add the chopped onion and sauté 2 or 3 minutes.  Add the chopped asparagus and continue to sauté until the onion is transparent and the asparagus is tender-crisp (or to the texture you like).

Add the broth, lemon zest, lemon juice, chickpeas, salt (I usually start at 1 t. salt.  If your end result is on the bland side, you haven't used enough salt.), and pepper.  Bring to a boil over high heat.  Stir in the couscous, cover, and remove from heat.  Let stand until all the liquids are absorbed, about 7 minutes.

Uncover and fluff the couscous with a fork.  (Do not do a spotty job with the fluffing, because it will not easily fluff later, and you'll have clumpy couscous.)  Serve warm or at room temperature (or, heck, even cold if you like!).  Serves 4 as a main dish.

Vegan Enchiladas

It did not take long for Scott's new cooking kick to lead him in the direction of Mexico, and he made these awesome vegan enchiladas by slightly modifying recipes from Rick Bayless's Authentic Mexican cookbook.  Well, we put cheese over the top, but that's easy to fix, eh?  The sauce is from scratch.  That's right!  From scratch!  This is definitely a weekend dish since it takes a bit of time to do everything.  But Scott's a beginner, so the dish is time-consuming but not difficult.  Enjoy!

 

Ingredients:

12 corn tortillas

non-stick cooking spray

1/4 c. canola oil, plus a little more if needed

sauce:

4 large cloves of garlic, unpeeled

4 medium dried guajillo peppers (about 1 oz. total), stemmed, seeded, and deveined

6 medium ancho peppers (about 3 oz. total), stemmed, seeded, and deveined

boiling water

1/4 t. black peppercorns

1/4 t. cumin seeds

2 c. vegetable broth (and maybe a little more)

1 t. salt

large pinch sugar

filling:

2 medium-small red potatoes, peeled and diced into 1/2-inch pieces

2 medium-large carrots, peeled and diced into 1/2-inch pieces

3 T. cider vinegar

1 t. salt

1/2 large red onion, chopped

1 1/2 t. canola oil

 

Method:

If the tortillas are moist, lay them out in a single layer to dry a bit.  When dried, wrap in plastic wrap until ready to use.

 

Make the sauce, starting 2 to 4 hours in advance.  Heat a heavy skillet or griddle (cast iron is perfect) over medium heat, then lay the unpeeled garlic on one side to roast.  Tear the peppers into flat pieces and, a few at a time, press them against the hot surface with a metal spatula.  Flip them over and press again.  You will hear them crackle, and you'll see them blister and change color.  Remove to a bowl, cover with boiling water, weigh down with a plate to keep them submerged, and soak for at least one hour (preferably 2 or 3).

Turn the garlic frequently for 15 minutes or so, until blackened a little and soft within.  Remove, cool, peel, and place in a blender jar.  Grind the peppercorns and cumin seeds using a mortar and pestle or a spice grinder, then add to garlic.

Drain the peppers, squeezing gently.  Add to the blender jar and measure in 1 1/2 c. of the broth.  Blend until smooth, then strain into a large bowl through a medium-mesh sieve.  Season with 1 t. salt and one large pinch of sugar.  Add additional broth to thin to the consistency of a light tomato sauce.

 

Cook the vegetables.  Place the potatoes and carrots in a medium-size saucepan, cover with water, and add the vinegar and salt.  Simmer over medium heat until tender, about 15 minutes.  Drain thoroughly and set aside.  While the potatoes and carrots are simmering, heat the 1 1/2 t. canola oil in a medium skillet over medium heat.  Sauté the chopped onion until transluscent, about 8 minutes.  mix with the potato and carrot mixture that has been drained and set aside.

 

 

Preheat the oven to 350 degrees F.  Spray a 9-inch x 13-inch baking dish with non-stick spray.

Prepare the tortillas.  Heat 1/4 c. oil in a small skillet over medium-high heat.  When sizzingly hot, quick-fry the tortillas to soften them, one at a time, for 2-3 seconds on each side.  (I find this is difficult to do without tearing the tortillas, so I keep a-hold of each tortilla with my tongs, and I don't let the small section I'm holding get into the oil.  You may find something better, but that's how I prevent the tears that seem inevitable.)  Drain on paper towels.

Assemble the enchiladas:  Pour a cup of the sauce onto a plate, and lay the first tortilla in the sauce.  Flip it over so that both sides are now coated with sauce.  Lay a row of filling down the center (about 1/12 of the total amount, and roll it up.  Transfer to the baking dish, seam side down.  Repeat with the remaining tortillas.  Once the tortillas are all filled and in the baking dish, pour the remainder of the sauce over them paying special attention to the edges.  Cover with aluminum foil, and bake in the oven until just heated through, about 15 minutes.

Serve immediately with desired accompaniments like refried beans, tortilla chips, pico de gallo, salsa, and/or guacamole.  You could also try this recipe by adding chopped spinach to the filling.  Modify any way you like, and have a marvelous fiesta!

Lemony Greek Potatoes

Eeeeeee!  Last night I made a new recipe from The Food Network magazine, and it was so fantastic!  It's a great end-of-winter dish, and finally something new with potatoes.  Note that the vinaigrette that the potatoes are tossed in is so yummy I would be perfectly happy using it as dressing for a green salad.  Make it and see what you think!

Ingredients:

1/2 c. extra virgin olive oil

3 T. freshly-squeezed lemon juice

1 small shallot, quartered (use regular onion of the same size in a pinch)

1 clove garlic, peeled

2 sprigs fresh oregano, leaves only

1/4 c. fresh parsley leaves, plus 1 T. chopped fresh parsley for serving

salt and freshly-ground black pepper

3 lbs. large russet potatoes, cut lengthwise into wedges

Method:

Preheat the oven to 425 degress F.

Put the olive oil, lemon juice, shallot, garlic, oregano, and 1/4 c. fresh parsley into a food processor.  Add a rounded 1/2 t. salt and freshly-ground black pepper to taste.  Purée until mostly smooth.

Toss the potatoes with 1/2 c. of the prepared vinaigrette in a large bowl until wedges are coated.  Arrange potatoes in a single layer on a large rimmed baking sheet.  Reserve the remaining vinaigrette.

Roast the potatoes until tender and golden, turning occasionally, 45 - 60 minutes.

Transfer the potatoes to a platter and drizzle with the remaining vinaigrette.  Season with salt and garnish with the chopped parsley.

Serves 6.

Irish Chocolate Potato Cake

Here's a confection for your St. Patrick's Day celebration.  Scott made this yesterday with a caramel drizzle, and it's DEE-licious.  Since the cake contains dark chocolate, potatoes, and almonds, I like to think of it as sort of "healthy" for cake.  (Disregarding, of course, the 1/2 lb. of butter and 1 lb. of sugar!)

The cake recipe came from www.europeancuisines.com, and the icing came from a decade-old issue of Vegetarian Times.  We served it after a "St. Patrick's Eve" meal of vegetable and tofu pot pie (recipe here) and boiled cabbage for an Irish-feeling meal.

Ingredients:
1 c. cooked potato (see below for specific instructions on the potatoes)
1 1/2 T. AP flour
1 1/2 T. cocoa

2 1/2 c. AP flour

1/2 t. cinnamon

2 rounded t. baking powder

1/2 t. salt

1/2 lb. butter or vegan margarine (I like to use Earth Balance vegan margarine.), at room temperature

2 1/3 c. (1 lb.) granulated sugar

4 eggs

9 rounded T. finely-grated chocolate

5 rounded T. ground almonds

2/3 c. plant-based milk

1 batch caramel icing (recipe below)

Method:
Be sure to prepare the potatoes in advance and allow them to cool COMPLETELY.  Do not add them to the batter if they are even slightly warm.  If you do, the result will be a heavy cake that may fail to rise or rise only partway.  To prepare the potatoes, peel and chunk 2 medium potatoes and boil until soft when pierced with a fork.  Drain them completely, and dry them briefly over low heat.  Remove from heat.  When completely cool, mash well with a potato masher or ricer.

Mix 1/2 T. flour with the cocoa in a small bowl.  Prepare a tube pan (like a Bundt pan) by spraying it well with non-stick spray.  Be sure to cover every crevice and fluting.  Now add the flour/cocoa mixture to the pan and shake it around until every surface is coated.  Failure to proper cover every crevice and surface may result in a cake that does not unmold properly, so take the time to do this part correctly.

Preheat the oven to 350 degrees F.

Sift the 2.5 c. flour once by itself.  Sift it a second time with the cinnamon, baking powder, and salt.

Separate the egg whites from the yolks and set the yolks aside.  In a small mixing bowl, whip the egg whites until stiff but not dry.  Set the whites aside in the refrigerator until ready to use.

In a large mixing bowl, cream the butter with the sugar until light and fluffy.  Add the egg yolks, one at a time, to the creamed mixture, beating well after each addition.  Stir the grated chocolate and ground almonds into the butter mixture.  Add the potatoes and stir again.  Add the flour, alternating with the plant-based milk, beating gently after each addition.

When the flour and milk are fully incorporated, fold the whipped egg whites carefully into the cake batter.  Spoon the completed batter into the prepared cake pan.  Tap gently once on the counter to settle.

Bake for 1.5 - 2 hours.  With a wooden skewer, start testing for doneness at 1.5 hours and periodically after that until the skewer inserted through the tallest part of the cake comes out clean.  Remove from the oven and allow to rest for 20 minutes in the pan.  Invert on a baking rack and remove from pan to cool completely.  Drizzle with caramel icing (or the icing of your choice), and serve.

Caramel Drizzle Icing

Ingredients:
1 c. firmly packed brown sugar
1/2 c. plant-based milk
2 T. vegan margarine
1/4 t. salt
1 t. almond extract
1 1/2 c. powdered sugar

Method:
Combine brown sugar, plant-based milk, margarine, and salt in a medium saucepan.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat to low and cook until mixture is slightly thick, about 5 minutes, stirring occasionally.

Remove from heat.  Stir in almond extract and gradually beat in powdered sugar.  Stir until smooth and creamy.  Let icing cool slightly, and pour over cake.  Icing sets as it cools.

Lemon Poppy Seed Muffins

Yesterday I set out to make some muffins for breakfast, and I thought I'd make the cranberry pumpkin muffins I previously posted (recipe here).  However, when I started getting out all the ingredients and getting everything ready, I just felt like it was too heavy, too autumn if you will.  I was feeling more spring.  My eyes noticed the poppy seeds in my spice cabinet, and the thought of lemon poppy seed muffins really fit the bill:  I had a fridge full of lemons, my muffin papers are the colors of easter eggs, and the flavor had a spring-like profile.  Done!

This recipe is based on the one in the quintessential cookbook Joy of Cooking by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker.  They were totally delicious.

Ingredients:

2 c. all-purpose flour

1 T. baking powder (try to find aluminum-free baking powder)

1/2 t. salt

1/3 c. granulated sugar

1.5 T. poppy seeds

2 large eggs (vegans could use Ener-G Egg Replacer), lightly beaten

1 c. plant-based milk

1/3 c. brown sugar, packed

1/4 c. plus 3 T. canola oil

1 t. almond extract

juice of 1/2 lemon

1 T. grated lemon zest

Method:

Preheat the oven to 400 degrees F.  Either grease a 12-cup muffin tin or line the tins with muffin papers.

In a large bowl, mix the flour, baking powder, salt, granulated sugar, and poppy seeds.

In another medium bowl, mix the eggs (or Egg Replacer), plant-based milk, brown sugar, canola oil, almond extract, lemon juice, and lemon zest.  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Stir until JUST MIXED, keeping the stirring to a minimum.  Too much mixing will make the muffins heavy, so the batter will be (and should be) lumpy.

Divide the batter evenly among the 12 muffin cups.  Bake about 20 minutes or until muffins are golden.

Veggie-Tofu Pot Pie

Here's a FANTASTIC vegan vegetable and tofu pot pie.  I know it's wrong, but I reminisce about the little freezer pot pies of my childhood.  This is a healthier, more humane walk down memory lane.  This recipe is a compilation of ideas from The Joy of Cooking by Irma Rombauer and The New Farm Vegetarian Cookbook edited by Louise Hagler and Dorothy Bates.  Both of these cookbooks are HIGHLY recommended by moi!

The recipe is more of a weekend dish as it takes a while to make the crust and all the filling, then you still have to cook it.  But it's SO WORTH IT on a cold weekend evening!  If you like, make the crust in advance up to the point of shaping into disks, wrap in plastic wrap, and refrigerate until ready to use.

Irma Rombauer's pie crust recipe for a double crust goes like this.

Ingredients:

2 1/2 c. all-purpose flour
1 1/4 t. salt
3 T. cold unsalted vegan margarine, cut into chunks (I like Earth Balance brand.)
3/4 c. chilled vegetable shortening cut into chunks (Again, I like Earth Balance brand.)
6 T. ice water plus 1t. - 1 T. more ice water, as needed

Method:
Mix the flour and salt.  Using a pastry blender or working it in with your fingers, cut the cold butter into the flour mixture.  Cut in half of the chilled shortening using the same method until the flour has the consistency of cornmeal.  Cut in the remaining chilled shortening until it is pea-sized.

Sprinkle the dough with 6 T. ice water.  Blend gently into the dough until it just holds together.  If necessary to hold the ingredients together, add up to another 1 T. ice water, but no more.

Divide the dough in half.  Shape each half into a disk, and wrap in plastic wrap.  Let it rest in the fridge for half an hour.



The rest of this recipe comes from The New Farm Vegetarian Cookbook.

Ingredients:
1/4 c. flour
1 T. nutritional yeast flakes (Note that nutritional yeast comes in FLAKES and POWDER.  This recipe calls for FLAKES.)
1 t. salt
1/2 t. garlic powder
1 lb. Chinese-style tofu, excess water squeezed out, cut into 1/2-inch cubes  (I like to freeze my tofu for 24 hours, then thaw it.  It improves the texture.)
2 T. canola oil
1 c. onions, chopped
1/2 c. celery, chopped
2 c. frozen mixed vegetables (I used a mix that had peas, carrots, green beans, and corn.)
1 batch of Golden Gravy (second recipe in the post linked here)

Preheat the oven to 400 degrees F.

Combine flour, nutritional yeast, salt, and garlic powder in a medium bowl.  Add the tofu and stir to coat the tofu in the powdered mixture.

Heat the oil in a large skillet over medium-high heat.  Add the tofu and sauté until golden brown.  Add onions and celery to the pan, and continue to sauté until the onions are soft.  Add the frozen mixed vegetables and sauté until the vegetables are warm.  Stir in the Golden Gravy.

Using a cold rolling pin, roll out the first disk of dough for the bottom crust and fit it into a 9-inch deep dish pie pan.  Spoon the filling into the bottom crust.  Roll out the 2nd disk of dough for the top crust and fit over the pot pie filling.  Cinch the edges of the 2 crusts together with your fingers and trim off any excess dough.  Make an X in the middle of the pie and fold back the sections created by the X to make a vent for the pie.

Bake the pie on the middle rack of the oven for 30 - 40 minutes or until the top crust is lightly browned and the contents are bubbly in the vent.  Remove from oven and allow to cool slightly before serving.  Serves 6 - 8 as a single-dish meal.

Cornmeal-Carrot Skillet Cakes

MMmmmmm!  We had Cornmeal-Carrot Skillet Cakes (recipe here) this week with mixed greens and chili sauced beans.  SO YUM!!!

Happy Groundhog Day!  We welcome Phil's prediction of an early spring!!!