Thursday, May 20, 2010
Lately we've been getting massive quantities of broccoli in our CSA box every week. I love this Italian salad and if there are leftovers I toss it them with pasta for lunch the next day.
3 cups broccoli florets
2 Roma tomatoes, chopped
1/3 c. oil-cured black olives
1 clove garlic, minced
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
Sea salt to taste
8 fresh basil leaves, torn into small pieces
Cook broccoli in boiling water until just-tender, about 4 minutes. Drain broccoli and rinse with cold water. Place in serving bowl with remaining ingredients. Mix well. Serve at room temperature.
Saturday, May 15, 2010
Wednesday, May 12, 2010
A while ago I made the Fluffy White Cupcakes from the Vegan Lunchbox blog and realized the flavor would be perfect for shortcake. I have this fun baking pan which is just for muffin tops that I use to make shortcakes. I put a scant 1/4 cup of the Fluffy White Cupcake batter in each muffin cup and turn them over to become shortcakes. (Her recipe makes about 15 shortcakes in my pan.)
For the "cream", I blended a package of silken tofu with about 1/3 c. sugar, 1 Tbsp. fresh lemon juice, 1/4 c. soy creamer (I use Trader Joe's brand), and 1 1/2 tsp. vanilla extract. Taste as you go if you try this as you might prefer a sweeter concoction.
Friday, May 7, 2010
Occasionally I like to spend a week cooking from one cookbook; in this case I used Vegetarian Suppers from Deborah Madison's Kitchen. It is my favorite of her cookbooks because she offers a lot of vegan choices and I've always liked her emphasis on vegetables. I am looking forward to getting her brand new fruit dessert cookbook - I'm just waiting to see if it will be available in a Kindle version. I've added links to the recipes if they were already available somewhere online.
This is her Black Beans with Yellow Rice. I've made this dish before and it is a wonderful rice and bean combo good enough for a dinner party. This time I subbed out brown rice which meant I couldn't put the rice in cute molds so I just spread it out on top of the black beans. Her pickled red onions add a lot of color and zest to the meal. I topped this meal off with the Berry Scones from Vegan with a Vengeance and a spinach/corn/tomato salad.
This is the Stir-Fried Sesame Broccoli and Tofu with Glass Noodles. I realized at the last minute I was out of cellophane noodles so I subbed rice noodles. I served it with zucchini steamed until quite tender (I admit it, I love overcooked zucchini) and the Peanut Butter Crisscrosses from Vegan Cookies Invade Your Cookie Jar.
Here is a photo of her Black Bean Tostadas with Slivered Cabbage, Avocado, and Pickled Onions. I ended up using my homemade whole wheat tortillas for these as I burnt the corn tortillas. sigh
This is her Hot Pasta with Fresh Tomatoes which I've also made before. I used the lovely cherry tomatoes from Del Cabo, that organic cooperative in Baja. I added strawberries from our CSA box and salad with sunflowers, fresh oranges, and red onion.
Saturday, May 1, 2010
Homemade flour tortillas are really easy to make; the only challenge is to get them round and as you can see, I'm woefully inadequate in this department. I've tried using my corn tortilla press (doesn't get them thin enough) and flattening them as much as possible with my hands (like when you are flattening out pizza dough) before rolling.
I've made this recipe with both oil and non-hydrogenated vegetable shortening and I've tested it with from 1 Tbsp to up to 1/4 c. fat. I prefer 3 Tbsp. shortening - more and the tortillas become too fragile and will break apart easily after cooking. Less fat and the tortillas are less pliable and more stiff. I really like making these as low-sodium as possible so I only use a pinch of sea salt but you can use up to 1 tsp. salt. to make them equivalent to store-bought tortillas.
Makes 12 tortillas
1 c. unbleached flour
1 c. whole wheat flour
1/4 tsp.to 1 tsp. sea salt
1 Tbsp. baking powder
3 Tbsp. non-hydrogenated vegetable shortening
3/4 to 1 c. warm water
In a large bowl, mix flours, salt and baking powder with vegetable shortening using a pastry blender until shortening is well-blended (smaller than pea-size). Add warm water 1/4 c. at a time until mixture just comes together. Knead dough briefly. Divide dough into 12 equal pieces and cover and let rest 10 minutes.
Heat up a cast iron skillet, griddle, or comal over medium heat. On a floured surface roll each dough piece out into an 8" circle. I try to roll them out as thinly as possible because flour tortillas thicken up as they're cooking. Using a pastry scraper, carefully transfer the tortilla to the skillet.
Cook about 3-4 minutes on one side. If the tortilla starts smoking it is past time to turn it. (Just the opposite of how I cook corn tortillas - I wait until they stop smoking to flip them.) Flip tortillas and cook several minutes on the second side. Stack tortillas wrapped in a tea towel to help them become flexible.
FIESTA VEGAN ERRATA
There is an error in my southwestern recipe booklet Fiesta Vegan. The Chiles Rellenos recipe is missing a 6 oz. can tomato paste in the Chimayo Tomato Sauce ingredient list - the tomato paste is discussed in the recipe directions. I've updated the booklet on Amazon and at Lulu and if you purchased the PDF from Lulu you can log back into your account and download the corrected version. If you have the booklet in print or Kindle format and would like a PDF with the corrected recipe and all the color photos, please email me at nanetteblanchard (at) earthlink (dot) net and I'll email you one immediately.