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Joy of Cooking Waffles, Veganized

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Growing up, The Joy of Cooking was my family's go-to cookbook. My mother gave me a brand-new copy when I moved into my first apartment. I haven't used it much in recent years, as it's not terribly vegan-friendly, but I still refer to it occasionally for "standard" recipes that I can modify.

I love waffles, and I never was quite satisfied with the vegan ones I was making. Worse, it is a family tradition to eat waffles on Christmas morning, and mine are always shunned in favor of the egg-and-butter variety my brother makes. When I splurged on a new waffle maker this year, I decided to figure out the secret to the perfect waffle. So I turned to the Joy of Cooking.

The Joy of Cooking recipe calls for egg whites, whipped into stiff peaks, folded into the batter. Aha, I said, I can do that with aquafaba! And thus the veganizing began. I used flax eggs in place of the egg yolks and also used vegan buttermilk (soy milk + vinegar) to give it more height. I played with th…

Chuna Salad - A Vegan Twist on an Old Favorite

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I first had "chuna" salad last summer at O2 Vegan Cafe in Cambridge and found that it filled an old craving. It's an easy, quick, and filling vegan alternative that works in sandwiches, on salads, or just on its own. I developed this recipe on my own from trial and error, but you can easily include your favorite additions.







Ingredients:

1 can chick peas (garbanzo beans)
3 tbsp vegan mayo
1 tbsp miso paste
1 tsp garlic powder
1 tsp onion powder
1-1/2 tbsp capers




Instructions:

Mix first five ingredients in large bowl, mashing the chick peas with a fork until it forms a coarse mixture, leaving small bean chunks. (It requires a little effort to do it by hand, but I've found the results much more satisfying than the paste produced by a food processor.) Then lightly mix in the capers.

I made this for lunch with my friend Anna, who said that her school-age children wouldn't be thrilled by the capers. The nice thing about this dish is that you can mix in anything you'…

Stuffed Squash Blossoms

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One of my greatest joys of summer in New England is eating fresh, local produce. After a long winter, I feel lucky receive such a great bounty of fruits and vegetables from farms in towns I recognize - including my own dense city - and even from our own backyards and balconies. Even though I keep learning, I don't always stagger my planting well enough to have a constant harvest all season. Right now, my own garden is in a transitional moment. My first planting of salad greens is starting to flower, and everything else is not quite ready - green tomatoes, white pea blossoms, purple eggplant flowers.


Fortunately, zucchini (or courgette, a dark green summer squash) has something to offer, even before it's time to harvest the fruits. Mine have great big leaves and produce several male flowers a day, but I have yet to see a female flower. As soon as I see a female flower, I will hand pollinate and hope for a squash to grow.  In the meantime, I'm enjoying the squash blossoms t…

Great Green Hummus

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I love green leafy vegetables, and we all know that they are healthy.   My current favorite is baby kale; I buy a pound of baby greens in a clamshell from Earthbound Farm or Olivia's Organics for $5, and that lasts me the week.  Most greens are best just simply sauteed with olive oil and fresh garlic.  But sometimes it's nice to mix it up a bit - literally.  Here's a quick and easy way to sneak greens into everyday, delicious food - for yourself or your kids!

1 can (or equivalent) chick peas, drained
2 big handfuls mixed baby greens (about 3-4 cups)
1/4 cup water
2 T tahini (sesame paste)
2-5 cloves garlic (according to your taste)
2-3 T olive oil
1-2 T lemon juice1/4 tsp smoked paprika + a dash for the top
1/4 tsp cumin
1/4-1/2 tsp salt (to taste)

Combine all ingredients in a food processor and mix until smooth.  I recommend using minimum amounts of garlic, spices, salt and lemon juice at first and adding more to taste.  Add a dash of olive oil and smoked paprika on top …

Chocolate Beet Cake with Maple Cashew Frosting (Vegan)

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You know when you have a lot left over from your farm share, you're due to pick up the next one, and you have a chocolate craving?

What?  It happens to me all the time.

This is what came out of that last combination of circumstances night.  I was not intending to turn this into a blog post, and so I apologize for the paltry poor quality photos.  With modifications, the recipe for the cake recipe was drawn from one on  Yummly, the frosting from a recipe on Nouveau Raw.


Cake:

3-5 small beets (enough to make about 1-1/2 cups when cooked down)

water to cover beets for boilingunsweetened applesauce (if necessary, to fill in for the beets)1/2 cup soy milk (or other nondairy milk), unsweetened
1 tsp apple cider vinegar
1/4-1/2 cup agave syrup (or other liquid sugar) to taste (I used only 1/4 in my first try, but I'd add a bit more next time)1 tsp vanilla extract
1-1/2 cup whole wheat pastry flour1/2 …

Beet Rangoon with Nut Cheese (Vegan Crab Rangoon)

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For a vegan potluck the other day, I made a Raw Beet Ravioli with Nut Cheese from an Epicurious recipe:


It was delicious, but I used up all my nice big beet slices and had a cup each of the "cheese" and cream sauce leftover.  Soliciting help from my Facebook friends, I came up with this recipe, using the leftover nut cheese, some bits of beet (which had come from my wonderful CSA), and scallions from my garden.  Thanks especially to my childhood friend E, who has grown up to be a chef, and who came up with the idea and suggested using beets as a sweet substitute for the crab.  The wrappers are homemade - a rare attempt on my part to make dough from scratch - drawing from another vegan crab Rangoon recipe on the Purple Carrot blog.

Filling:


Pine Nut "Goat Cheese"
1/2 cup raw pine nuts1/2 cup raw cashews2 Tablespoons extra-virgin olive oil1 small shallot, peeled and diced1/4 teaspoon lemon2 Tablespoons freshly squeezed lemon juice1 teaspoon nutritional yeastpinch of s…

Camping with Greens

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I spent a few days camping at Savoy Mountain State Forest this week, and on the way out there, I picked up my CSA share.  I found myself with the following haul: two quarts of strawberries, two tomatoes (which could use a couple more days of ripening, imho), a bag of spinach, a bunch of rainbow chard, and a head of green leaf lettuce.  The strawberries were too good for anything but eating straight, as many as I could in three days.  I saved the spinach and tomatoes in the cooler, and they survived quite well the return home.  But I had to use some of the greens, no?  How does one cook greens on a campfire?  I could have cheated and used my camp stove, but instead I had great success steaming them in foil.

Soaking the greens in fresh water in the wash basin, just as I would do at home, removed all the grit and such.  I saved the water for the first rinse of the dirty dishes.
Break up the chard and the lettuce separately by hand.

Mix together the following to make a salad dressing for…