Friday, October 31, 2008
Wednesday, October 29, 2008
this week was lazy week at our home and i needed some vegan frozen items for lunches. since it's getting colder outside, i felt it was appropriate pot pie weather. i saw some amy's dinners on sale at kroger's and picked this one just to eat and review it for the blog. like so many of amy's dinners i found it to be adequate. the crust is whole wheat, but dry. IMO, if you're gonna eat a pot pie, the crust should be nice and full of buttery-like-flaky goodness. not so here. the insides were good and needed no salt. it was satisfying, but not so awesome that i'd want to purchase it again. it just made me want to make one myself!
Tuesday, October 28, 2008
there will be no food porn shot of said soup. it looks disgusting. it does taste absolutely yummy and is super easy to prepare. you'll be done in less than 15 minutes. so, without further aideu:
Jewbacca's Looks Like Barf but Tastes Like Heaven Bean Soup
1 can refried beans
1 can water
1/2 c. nooch
1/2 t. wet mustard
2T lime juice
empty the beans in a pan, fill can with water, and dump in pan. add other ingredients and whisk together. cook like soup-duh. i topped mine with salsa and soy sour cream, but i'm sure this would also taste good with fakin' bacon bits in it. use your imagination, but i guarantee the end result will still look like throw-up.
happy eatin' y'all!
Saturday, October 25, 2008
Friday, October 24, 2008
Thursday, October 23, 2008
today we had an accidental potluck at work. i brought some green beans with homemade plum sauce and some butternut squash soup from VWAV to share with my co-workers. my boss (and inspiration for getting back to the veg way) brought some curried lentil and sweet potato over rice dish with the same intentions. BLAMO! potluck happened in the mail order department. this pic isn't the best but it looks great, huh?
so go do it...right NOW. go have an accidental potluck. get those dishes sittin' in the fridge that you couldn't possibleh eat by yer lonesome and go share it with a couple o' peeps who have the same thing. the results could be interesting!
Tuesday, October 21, 2008
then a week later i saw more artichokes at the food bank. i picked them up and looked up an article on how to properly cook and eat an artichoke. i felt my face turn red hot as i realized i wasn't eating them right and that i had wasted such a beautiful, tasty, and expensive treat. my friends mari and tony came over that night to eat with us and mari showed me how to nom an artichoke. i learned that the artichoke isn't a vegetable per se, but it is a giant thistle! since then i've become a born-again okey dokey artichokey head. my favorite dipping sauce is some veganaise mixed with balsamic vinegar and ms. dash. pictured above i used the tahini dressing from VWAV and it was also supremely righteous. you can also trim and eat the stems.
my favorite part is getting to the choke. it looks so obscene! i like scooping the chokey part out and noshing the bottom-(gosh, that sounds so dirty as i type this!). the bottom is completely different from the flesh on the leaves. it melts in your mouth!
MOFO question: what food item have you tried that you didn't really know how to prepare or eat? what did you do? do you like it now?
Monday, October 20, 2008
well, chelsea tagged me. i've never been very good at tag. who should i tag? when i was a child, i was a fat kid and couldn't run very fast so i could never tag anyone.
looketh at my freezer. as you can see there's some vegan representation, but you can also see the stuff my omni husband eats. on the bottom shelf in the plastic ware are all the frozen fruit concoctions that i use for smoothies. the keys are for my teething son.
Saturday, October 18, 2008
Friday, October 17, 2008
*sidenote: i go to this amazing food bank once a week because a) we're poor and b) i'm a nursing mom. this food bank takes care to stock shelves with good wholesome food, and lets the customer pick what they want making for a more dignified/empowering experience. most of the time i'll see really awesome things that i love to eat but never buy from the grocery store because they're so expensive. these products get ignored and eventually composted. point in case the aforementioned kiwano, mangoes, artichokes, etc. meanwhile other patrons of the food bank fight over frozen pizza and my pretty pony edition rice krispy treats.
when i see these items i grab 'em. that's how i learned about jicima, kohlrabi, and the rutabaga. so when i saw this spiny orb i had to liberate it and see what it had inside. i thought it was going to be a squash, but was amazed by the anti-freeze green seedy goo that glistened once cut. i tasted it and it reminded me of a citrus flavored cucumber. i ran the pulp through my strainer and kept the frothy slimy juice to mix with the mangoes, papaya, and baby bananas i picked up-(also food bank finds!) and put them in the freezer for future smoothie use. that's gonna be a taste bud blowing tropical smoothie!
keep in mind that at the time i still didn't know what this thing was. this morning i took pictures with my camera phone, hoping i'd post them on PPK and find out what this mystery thing was-- and they turned out terrible! so i googled the image for "spiney fruit" and found the kiwano. it is also known as the horned melon. origins are from africa, and as i suspected hella expensive at $4 to $6 per fruit! you're supposed to eat them like a pomegranate, but i don't have time for that so i'm glad i strained the pulp from the seeds.
for now, i'll cross my fingers and hope the pantry will get durians in the future.
Thursday, October 16, 2008
sometimes i don't feel like cooking. to cover my vegan bases i'll get an amy's entree if it's on sale. you have to read the label to make sure it's vegan--but all vegans know this, right? it cleared. i heated it, i ate it. it was satisfactory. the hashbrowns were not crispy crunchy, but hell--what was i expecting from a frozen dinner? the tofu scramble did the job of making me not hungry, but i wouldn't describe it as delicious. more like suitable. grade=C+ sorry to be so harsh. the amy's dish i do like (but can no longer have to my dismay) is her meatless loaf, potatoes, and gravy. why? honey. who the fuck puts honey in meatloaf and gravy?
MOFO assignment: i know you're lazy, so don't even try to tell me you aren't. gimme a review of a vegan frozen meal or suggest one for me the next time i feel like worshipping my microwave.
Wednesday, October 15, 2008
i try to do a bulk of my cooking on sundays so the rest of my week will be easier in the kitchen. so far it has worked pretty well, but it has been an exercise in balance. at first i was too ambitious--i wanted to cook 3 main dishes, 2 sides, and a dessert. i would then spend 6-8 hours in the kitchen doing just that and not getting to spend any QT with the fam. this drove us ALL crazy, so i've narrowed it down to 1 or 2 mains, 1 side, and 1 dessert.
something else that has come in handy is baking potatoes in bulk. on said cooking day i scrub, rub with olive oil, and bake 6-8 potatoes and they can be used throughout the week for anything i wish: hash browns, casseroles, or heck--just to eat a baked potato! i used these taters to make cheezy taters n' asparagus.
inspired by vegannifer, i utilized left over frozen asparagus, cubed baked potatoes, cheez sauce from veganomicon, and topped with french fried onions (they're totally vegan, chemical but vegan!). put everything in a casserole pan and baked at three fiddy for fo'ty minutes. i thought it was tasty but to my chagrin, mr. jewbacca thought it could use some real cheese.
MOFO assignment: what casserole do you rock most often?
Tuesday, October 14, 2008
1 cup sugar
Mix together sugars, oil, applesauce, egg replacer and pumpkin. Sift together flours, spices, baking soda, salt and baking powder. Mix the pumpkin mixture into the flour mixture. Mix in chocolate chips and walnuts.
Butter and flour two 9x5x3-inch loaf pans.
Bake about 1 hour and 15 minutes, until knife comes out clean. Let cool 10 minutes, then remove from pan and let cool on a wire rack. this makes two loaves-so give one to a friend!
Monday, October 13, 2008
Sunday, October 12, 2008
the pulping process is tedious. hard core foodies usually own a food mill, but i don't--so i use a small fine mesh strainer and wire wisk to grind the berries into said pulp. the indiana variety has a TON of seeds, so sorting the seeds from the pulp is what makes these babies such a pain in the ass. once finished, the pulp has the consistency of an egg, so i'm wondering if it could be used as a vegan egg in baking instead of using a banana. i don't mind using bananas, occasionally i'd like my baked goods to not have that dominating banana flavor. i'll have to try it! anyway, here's the recipe for the persimmon pudding that i LOVE. of course i've given it a vegan make over! food porn pic is on the "yum kippur" entry from a few days ago:
Persimmon Pudding- Originally from Marty Connerly of Rush, Cty. IN, Veganized by Jen Molica
preheat your oven to 325 and spray a 13x9 pan with cooking spray.
water mixture: combine the following ingredients in the baking pan
1 1/2 c turbinado
1 T molasses
2/3 stick of Earth Balance
1 c boiling water
place the pan in oven and allow the mixture to melt and get really bubbly. leave pan in oven while preparing batter.
batter mixture: combine ingredients in a large mixing bowl
1 c turbinado
2 "eggs"- i used one large overripe banana
3 t baking powder
1 1/2 t vanilla
1 c soy milk (i'm sure you could use rice milk or a nut milk)
2 c ww pastry flour
1 c persimmon pulp (i used used both indiana and california varieties, either will work)
1/3 stick of earth balance
2 t cinnamon
1/2 t salt
1/2 t. nutmeg
mix batter ingredients thoroughly. take the baking pan out of the oven and pour the batter over the water mixture. DO NOT STIR. the batter will be surrounded by the glaze and eventually soak in during baking making it all really deliciously gooey.
bake for one hour at 325. serve warm with a scoop of vanilla soy delicious if you please.
pictured below are the berries and the pulp.
Saturday, October 11, 2008
jewbacca's you-got-lucky pesto
1 1/2 c loosely packed basil leaves
1/4 c olive oil
1/2 c unsalted cashews
2 T tofutti better than cream cheese
2-3 cloves of garlic crushed
few splashes of bragg's liquid aminos
1/4-1/2 c water
dashes o' black pepper
chop your basil leaves up a bit and blend all ingredients in a blender until beautifully smooth. add additional braggs if you think you need it. i feel the cashews bring a different kind of creamy to the pesto that you can't get with pine nuts. mix with your favorite pasta. don't be mad if it doesn't come out as awesome as i say it does, because it was probably just luck.
Friday, October 10, 2008
MOFO question: what's in your lunch box? doesn't have to be from today.
Thursday, October 9, 2008
am i just torturing myself by blogging about food on yom kippur? probably. i actually like to call it "yum" kippur because after not eating all day to atone for my sins everything tastes really good and i eat like i've never seen food before. actually, i'm doing a modified fast. i'm drinking water and soy milk because i'm nursing and need some sustenance.
anyway, this post isn't about the fasting...it's about the feasting. specifically eating dessert for breakfast. MOFO assignment: have you eaten dessert in place of a meal? sure i know it's not nutritionally sound to have decadent persimmon pudding topped with vanilla soy delicious for breakfast, but i don't think it's any different than eating a couple of doughnuts, pop tarts, or a big stack o' pancakes drowned in maple syrup. i don't do it all the time, just most of the time. i'm surprised i'm not diabetic.
i'll post the recipe later with some info on persimmons. for now, look at the pretty.
Wednesday, October 8, 2008
i don't know where in the hell i came up with this combo: greens-(kale, chard, spinach), gimme lean, and white beans. i'm sure i saw it in a cookbook, on someone else's food blog, but it could have been in a magazine, or saw a glimpse of it on the TV. i think wherever i saw it the dish was an omni concoction with real sausage, and i made a pledge to give it a vegan makeover. maybe i had a dream about it--does it really matter? not really. it was really good and a cinch to fix.
i sauteed the greens first in some olive oil and crushed garlic, then i added the gimme lean well cooked with some red pepper flakes, and added a can of drained & rinsed white beans and some braggs. it was hella good. i served this mixture with some itallian bread drizzled in olive oil and slices of plum tomatoes from my ghetto garden.
MOFO assignment: what are your on-the-spot signature pieces? i think this dish will be part of the collection along with isa's banana bread.
Tuesday, October 7, 2008
first restaurant, roots. it's on the square in downtown. it is also where i bought the obnoxiously expensive vegan shake. they make a country fried seitan, gravy, and taters that are vegan. their sweet potato fries are great too!
sahara mart: it's a small middle eastern grocery that carries many different kinds of ethnic foods and wines. good vegan finds there--and their olive selection is amazing! the business has grown to have two locations. it's the cheapest place in town to get silk soymilk (less than $3).
yeah, yeah--you portland peeps got laughing planet ova there, but did you know the original one started here in b-town? yep. you can get just about anything there veganized, but my favorites are the 'holiday' burrito and the chili. you can even get tofutti sour cream on request!
- siam house- yes, it's thai but you can tell them you're vegan and they'll give you plenty of options.
- anatolia- really good veggie moussaka
- samira-not sure of the veganness of the dishes, but they offer lots of vegetarian fare. one of the best lunch buffet bargains in town.
modern trends- not food related! a hair salon in the college mall that offers cruelty free haircare by two of the most eccentric townie ladies. i get my mane tamed there.
MOFO assignment: imagine that i'm not a broke ass vegan and i have money to go and visit you. tell me about your city, specifically where and what to eat.
Monday, October 6, 2008
MOFO assignment: tell me about your dream kitchen. aside from being clean, what do you want in yours? in a perfect world it would come complete with a isa robot that would do all the cooking for me. realistically, i'd be happier with some more storage/counter space. i would also like the following appliances: george foreman grill, dehydrator, food mill, new set of knives, a peeler that actually peels, a pasta mill, and a hand blender.
Sunday, October 5, 2008
Saturday, October 4, 2008
i think the spelling is moujadara. i suspect the pronunciation is moo-HA-dar-ah, but i could be wrong seeing that i'm as honky as they come. ANYway, the recipe is simple: seasoned lentils over a bed with basmati rice, and topped with super delish caramelized onions. fucking amazing. i could eat this every day. (using Sarah Palin voice) and also it gives you really spectacular farts.
MOFO question: how do you caramelize your onions? i'm not speaking in euphemisms either. i slice the onion in half, make sure the slices are in strings and rings-(not diced), saute them in a nice little bath of olive oil, and once clear i CHEAT by adding a spritz of balsamic vinegar and just a pinch of turbinado to make them gloriously brown and super sweet.