Dug out the good ol’ Canon after a year of lazy cellphone food photos. It really wasn’t that hard.
Just wanted to share my shot of a pretty Forelle pear. I snagged it because it still had its leaf.
I haven’t lived here long enough to know the seasons of regional produce, I just go by visuals.
The markets seem to be brimming with pears now, and a brief internet search reveals that this is the prime area of N.America to grow them.
Fun fact: red freckles on pears are known as “lenticles”.
P.S – I ate it with a few slices of vegan cheese and it was tasty.
Posted in Uncategorized | Tagged forelle, northwest, pear, season | 6 Comments »
Broke a few rules here. This is neither healthy nor cheap! I came across this recipe through the blog of Native Foods, which featured this award-winning cake recipe by Susan Asato. I only did a single layer, and it turned out to be plenty thick. I made this delectable creation to celebrate some good career news for my hubs! I’m not much of a cake eater, but I can never, ever resist coconut. I’m very pleased that I ran across this recipe. And speaking of cake, for my husband’s birthday on the 7th, I made him his favorite pecan coffee cake, and updated the photo. Enjoy!
- 2-1/3 cups all-purpose flour
- 1 cup Coconut Powder
- 1 Tbs baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1/2 cup coconut oil
- 1 cup light coconut milk
- 1 cup soy milk
- 1-1/2 cups sugar
- 3 tsp lime zest
- 1/2 cup freshly squeezed lime juice
- 2 tsp vanilla extract (or vanilla bean)
- 2 tsp coconut extract
- vegan butter (6 tbsp or 3/4 stick)
- vegan shortening (6 tbsp or 3/4 stick)
- powdered sugar, (about 4-1/2 cups)
- 3 Tbs Light coconut milk
- 3 to 6 Tbs freshly squeezed lime juice
- 1 tsp Vanilla extract
- pinch salt
- 2 tbsp or as desired Unsweetened coconut flakes, lightly toasted (in the picture you can see that I over-toasted them)
- Fresh lime slices, if you wish. Sugared or candied lime slices would be pretty!
1. Preheat oven to 350°F. Lightly grease two 9” round cake pans
2. Whisk together flour, coconut powder, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
3. Place coconut oil in a medium sauce pot over low heat for 1 to 2 minutes and whisk until melted. Remove from heat, then add coconut milk, soy milk, sugar, lime zest, lime juice, vanilla extract and coconut extract and whisk until well incorporated. If bits of coconut oil start to solidify again, place saucepan on back stove over low heat for 1 to 2 minutes and whisk until smooth.
4. Add the wet ingredients to the dry and stir by hand just until incorporated.
5. Divide batter evenly between the two cake pans. Bake at 350°F for about 28 to 34 minutes, or until very lightly browned and a toothpick inserted comes out clean.
6. Let cool 15 minutes in pan, then remove from pan and transfer to a wire rack to cool completely before frosting.
7. For frosting, beat vegan butter and vegan shortening in a stand mixer for about 2 to 3 minutes or until light and fluffy. Gradually beat in powdered sugar, coconut milk, and 3 tbsp of the lime juice. Add additional lime juice until desired consistency, then beat at medium high speed for 10 minutes, scraping down sides as needed. Add vanilla extract and salt and beat another 1 to 2 minutes or until incorporated. Frost cooled cake, then garnish with coconut flakes and lime slices as desired.
Posted in Baking | 11 Comments »
This was easy to make and met my cheapo standards!
My tofus look all perfect because I bought the pre-packaged deep fried ones. (super-fattening, I know. But the Asian market has them and they are pretty.)
This yakisoba meal (delicious curly noodle) is a great deviation from rice-noodle dishes. Once you meet yakisoba noodles, you’ll see them everywhere. If you google mee goreng, you’ll see that this dish is a popular hawker-style food in Singapore and has limitless variations. I think the key to this one is the EASY chili sauce that you make before hand. I found the original recipe in my Asian cookbook, “The Asian Vegan Kitchen” by Hema Parekh. I highly recommend her book. Tip on the yakisoba: if you aren’t able to go to your nearest Asian market, you can usually find these noodles in the refrigerated section of your mainstream store where they keep the tofu and/or wonton wraps. Follow the directions on the package, which is usually rinse with hot water and fluff – before adding noodles to pan in this recipe.
Makes enough for 2 recipes of the noodles.
- 6 fresh red chilies – seeds removed (fresno or cayenne work! If using thai chilies, use a few more since they’re tiny.)
- 3 Tbs water
- juice from half a lime
- 3 Tbs rice vinegar
- 1.5 Tbs fine sugar
- 1/2 tsp salt
Directions: Grind all of that together in a food processor until smooth. Done!
Noodles and Veggies:
- 2 Tbs veg oil
- 14 oz yakisoba noodles
- 3 Tbs black soy sauce
- 2 cloves garlic
- 5 Tbs tomato puree
- 4 shallots, chopped fine
- 2 leeks, hard tops removed, then chopped
- Enough lightly-fried tofu to satisfy your needs (or you can buy the pre-fried fatty ones like I did)
- 2 cups shredded cabbage
- 2 cups mung bean sprouts
- 2 cups mustard greens
- baby corn (optional!)
- chopped fresh red chilies (remove seeds if you’re a pansy like me)
- 1 medium tomato, chopped
- a few squeezes of lime
- cilantro and chopped cherry tomatoes for garnish
- Heat up your oil, sautee garlic, shallots and leeks until hot
- add 2 Tbs of your chili sauce, save the rest for future dishes
- Stir all this together for 1 minute on medium heat
- Add tofu, cabbage, sprouts, mustard greens. Saute on high for 3 min.
- Add chopped tomato, chilies, puree, then stir.
- Add noodles and soy sauce, then stir to mix well
- Turn off heat, mix well, add your garnish and eat up!
Posted in Dinner | Tagged cabbage, chili, goreng, greens, leeks, malaysia, malaysian, mee, mustard, sambal, vegan, yakisoba | 6 Comments »
The sauce is so good there is NO need for a cheese substitute. The sauce looks a bit dry in the photos, as it was the next days’ leftovers.
I had roasted okra on the side…just a little treat for me. There’s no okra in this recipe.
Get to know the scrumptious poblano! Impress your friends! This sauce is to die-for. Very fresh and flavorful. It doesn’t taste like canned enchilada sauce at all, it really reminds me of a ranchero sauce I enjoyed at my favorite Mexican place in FL. I don’t know what to call it- except simple and gorgeous. If you have a blender and an oven you too can wow people with Mexican deliciousness. I did this without a recipe! I just went on the memory of a time when a good friend taught my husband and I how to make it. Make these with golden-brown roasted cauliflower or potatoes. I’ve tried them both and the cauliflower is better. I just realized that the sauce has zero spices in it, and that might make you wonder if it is bland. It is SO not bland.
This makes about 5 big ones.
Delicious Fresh Red Sauce:
- 2 cans fire-roasted tomatoes
- 2 large, ripe roma tomatoes, halved and seeded
- 2 large, fresh green jalapenos, de-seeded
- 2 large, fresh red jalapenos, de-seeded
- 1 medium yellow onion
- 3 cloves garlic
- 1 head cauliflower, cut into medium florets
- 2 large poblano peppers, de-seeded
- 5 medium-sized flour tortillas
- generous amounts of olive oil
- dash of sherry vinegar or any mellow vinegar such as apple cider
- Preheat to 400
- Toss florets with generous olive oil and salt, then spread on one half of a baking sheet, don’t pile them up too much.
- Place prepared (fresh)tomatoes and peppers on the other side of cookie sheet, flat sides down.
- Put this pan of veg in oven for about 15 minutes, until edges of cauliflower turn golden. Keep an eye.
- Cut onion roughly into large chunks, then place in oiled pan on medium heat.
- Smash garlic cloves roughly, add to stovetop pan with onions. Cook until onion is soft and has developed a little color.
- Drain canned tomatoes, reserve juice.
- Once your cauliflower looks nice and golden, pull the veggie pan out of oven. Cauliflower should be easily pierced, but not too soft. Edges should be golden brown.
- Place all roasted peppers in a sealed paper bag or a covered bowl until cool. This allows you to easily remove the bitter, waxy skins.
- Once peppers have cooled, remove the skins, as much as you can, especially with the poblano.
- In the blender add: all drained canned tomatoes, fresh roasted tomatoes from the pan, one red jalapeno, one green jalapeno and your stovetop onion/garlic mix.
- Blend this magic mixture until smooth. It should be thick, but you can thin it a little if you want with some of the reserved tomato juice. Add salt if you want, but it shouldn’t need any.
- Slice your poblanos up into bite-sized strips/pieces, however you like it. Same with the remaining green and red jalapenos. Cut caulis a little smaller if you like.
- Now toss your cauliflower and all remaining cut peppers with the reserved juice and some of your red sauce – about 1/ 2 a cup. Sauce should be somewhat thick. Throw in your dash of vinegar and toss more.
- Coat the bottom of a baking dish with a layer of red sauce.
- Fill your tortillas and roll them up, seam side down, and place in pan.
- Slather with loads of your red sauce! Drown it!
- Turn heat down to about 350, then bake your enchiladas until the edges are slightly crisp and the sauce on top has dried a little.
This is a good time to prepare guac if you’d like to top it off that way. And feel free to garnish everything with cilantro, if you’re so inclined.
- I made this once with Nopales (strips of cactus in a jar) when the store was out of poblanos. It turned out great! Just rinse the cactus and add to the cauliflower as you would the poblano. The vinegar flavor in the cactus really worked! You could even do a combo of pepper and nopales.
Posted in Dinner, Lunch | Tagged cauliflower, enchilada, mexican, pepper, poblano, potato, ranchero, red, sauce, tomato, tortilla, vegan | Leave a Comment »
A Thai Classic – without eggs, fish sauce, oyster sauce or any of that stuff.
According to one of my Asian cookbooks, this dish gets its name because it is a good remedy for a hangover. I always ordered this at Thai places, thinking it had some kind of alcohol in it, but it doesn’t. If you’ve never had it, the only way I can describe the flavor is: sweet sauce, basil, bell pepper. Mmmmmm…….one of Thailand’s best inventions. Go get all your ingredients at your nearest Asian market!
- super firm tofu, cubed
- 5 ounces flat, wide rice noodles
- 3 Tbs vegetable oil
- 4 cloves of garlic, pressed
- 3 small fresh hot green chilies, finely chopped, remove seeds and veins
- 1/2 inch cube fresh ginger, peeled and grated
- 1 medium onion, sliced
- a handful of your favorite mushrooms, sliced
- 3-4 baby corns, sliced diagonally (fresh is best- and these are optional anyway.)
- 1/2 green bell pepper, diced large
- 1/2 red bell pepper, diced large
- 1 cup Chinese Kale or your favorite dark leafy green
- 8 cherry tomatos, halved
- handful of fresh basil, torn (thai basil is perfect, but regular is fine too)
- a few squeezes of sriracha (optional)
- juice of 1/2 lime
- 2 1/2 Tbs black soy sauce
- 1/2 tsp fine sugar
- 1/2 tsp black pepper
1. Soak the rice noodles in just-boiled water for 15 minutes, drain and set aside.
2. Lightly fry your tofu in some oil until golden brown on both sides, then set aside.
3. Heat oil in a wok or large stovetop pan on medium, and saute the garlic, chilies, ginger, and onion until fragrant
4. Turn heat to high. Add the mushrooms, baby corn, bell peppers and leafy greens, then saute until mushrooms start to give off their juices. Add tomatoes, and break them up a little with your cooking spoon.
5. Reduce heat back to medium, Add your tofu, soy sauce, sugar, pepper, sriracha, lime juice, then add the noodles and mix everything together gently.
6. Cover pan for 3-4 minutes until the noodles are cooked.
Posted in Dinner, Lunch | Tagged basil, drunken, noodles, peppers, rice, thai | 6 Comments »
Yum! This is supposed to be a drink to help you feel better when you’re under the weather with a cold, but I haven’t been ill in years. That didn’t stop me from trying this refreshing, fruity drink! The dominant flavor is fresh squeezed orange and the background flavor is nice, green parsley. You don’t need a juicer, just a few cheap ingredients and either a fine mesh strainer or a cheese cloth. I take no credit for this recipe.
Green Tonic (From the blog Mostly Foodstuffs)
makes 1 large serving
- 1-inch ginger, roughly chopped
- juice of 1 meyer lemon
- juice of 1 orange
- large handful parsley, roughly chopped
- 1 tablespoon maple syrup
- carbonated water
- Place the ginger, citrus juice, parsley and maple syrup in a blender, and puree until smooth and dark green.
- If using cheesecloth: Pour through a cheesecloth-lined strainer, squeezing to extract all the possible juice from the pulp.
- If using fine mesh strainer: pour through mesh a little at a time, pressing down on the pulp until pulp is dry. Continue until all pulp has been pressed.
- Pour into a glass with ice, and top off with seltzer.
Posted in Snacks | Tagged ginger, lemon, maple, meyer, orange, parsley, seltzer | Leave a Comment »
One of the first recipes from Vegetarian Times that I ever fell in love with.
Enjoy the magic of orzo…a humble, but delicious little pasta that looks like rice.
The ingredient list is somewhat small, but you will be amazed at the flavor. The orzo slowly absorbs the “butter,” mushroom juices and the flavors from the thyme, asparagus and broth – something that no other pasta can do…mmmm. Works perfectly as a comforting meal for a regular ol’ night at home, but is fancy enough for special occasions. I’ve made it for both situations and it never fails to make me happy.
Serves 3-4 big helpings
- 2 Tbs. olive oil
- 1 Tbs. Earth Balance
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 10 asparagus spears, trimmed and cut into thirds
- 6 oz. baby bella (crimini) mushrooms, sliced
- 1 cup orzo (CHEAP! Buy it in bulk!)
- 3-4 cups low-sodium vegetable broth, warmed
- 1/4; cup chopped fresh parsley
- ½ tsp. ground thyme
- Heat olive oil and earth balance in large pan over medium heat.
- Add onion and sauté until soft.
- Add garlic, and sauté 2 minutes.
- Add asparagus and mushrooms, and sauté until mushrooms start to release their juices.
- Add 1/2 cup orzo, stir well, and cook until lightly browned.
- Add remaining orzo, stir well, and cook 3 minutes more, or until all pasta bits are browned.
- Stir in 1/2 cup vegetable broth, parsley, and thyme, and simmer 2 to 3 minutes, or until orzo has absorbed all liquid, stirring often.
- Continue adding broth to orzo 1/2 cup at a time until all liquid is absorbed and orzo is fully cooked or al dente, however you prefer it.
Posted in Dinner | Tagged drimini | 4 Comments »