renaming recipes

I like a well-named recipe.  When I'm flipping through my cookbooks, it is the name of the recipe that catches my eye, luring me to the ingredients list and finally to the preparation methods.  The first step, though, is always the recipe - if it has a boring name or lists an ingredient (as a main) that Mister and/or I won't eat, it doesn't get a second glance.

Because of the importance I place on the title of a recipe, it is often difficult for me to come up with my own recipe names: I want them to jump out and say "pick me!"  Every once in a while, though, I come across someone else's recipe that I really feel compelled to give a new name.

Tonight's dinner was appropriately named Corn Chowder.  I think I have at least half a dozen recipes for a chunky, hearty corn and potato-based "chowder," and they're all named similarly.  I'm not in the habit of marking up my cookbooks (I really need to get over that), so sometimes it's difficult to remember which one is which and how I felt about each of them.  More importantly, considering his aversion to soup dinners, I want to remember how Mister felt about each of them.

Tonight's Corn Chowder came to us from Vegan With A Vengeance and I couldn't tell you the last time I made this.  That is a certifiable pity because this chowder is freaking amazing.  Hearty and thick and full of various flavors, it is by far the winner of the multiple other Corn Chowders for which I have recipes.  If I'm ever babbling about corn chowder in the future, would someone please leave me a comment reminding me that this one is the amazing one?

I would like to rename this Corn Chowder: Nothing Left Chowder.  I put it on the table, Mister and I sped through our first bowls as quickly as the heat would allow, still taking the time to savor and appreciate the flavor profile created by combining mainly corn and potatoes with a diced red pepper and a few diced carrots.  I think the thing that really sets this one apart from the others, I think, is that it simmers for nearly an hour with a big, fat Turkish Bay Leaf.  Regardless, Mister had gone back for seconds before I finished my first bowl and then we rose simultaneously to refill (my second helping, his third).  Yes, that's right - Mister had three servings of soup dinner.  Win!

Because it's Sunday and I had plenty of time to start dinner early, I had plenty of time for baking projects after dinner.  Despite Angst's reticence to help, we had us a little bake-a-thon.

here he is, crammed onto Mister's expensive messenger bag,
being grumpy because he knows he has to move when Mister comes in for dinner.

Our first baking project was Banana Coconut Cookies - I was directed to this recipe via a VegNews e-newsletter.  I had been saving two nearly rotten bananas for this and when I removed them from the banana hanger on the fridge to make way for the new bananas I picked up this afternoon, I realized that they were not going to wait another day to be turned into something.  

Not a bad thing to turn into, wouldn't you say?  They are soft and chewy with a little bit of structure provided by the oats.  I made them a little big, so they didn't make the 18 the recipe said they would, but if that means I get to eat share bigger cookies, then that's good enough for me.

Currently, baking project number two is in the oven, smelling up my home something [delightfully] fierce.  While I wait for the Seed Cake I'm testing for the new Urban Vegan cookbook to gestate, let me share the new menu:

1. Chickpea and Spinach Curry from VwaV - I still haven't made this because there still isn't spinach.  Does anyone know something I don't know?  Regarding the Spinach Famine, that is.

2. Chickpea Piccata served on Caulipots, both from Appetite for Reduction.  You thought I was kidding, didn't you?  I had asked Mister, when I first got the cookbook and wanted to make this, if he liked capers.  He didn't remember because he couldn't remember what capers were.  When we were at Horizons, I separated one from my appetizer to show him.  He promptly remembered that he does like them, so this was pretty much fated to be on the menu.

3. Quinoa Bulghur, White Bean, and Kale Stew also from Appetite for Reduction.  Mister doesn't like quinoa, so I'll be substituting bulghur because it cooks nearly as quickly and Mister is ambivalent to it.

4. Salsa Rice and Red Beans from Vegan on the Cheap.

5. Barbecued Black Bean and Tofu Burritos, also from Vegan on the Cheap.  I made this before, but I want to try something different with the tofu.  Besides, it was pretty good the first time around.

6. Farfalle with White Beans and Cabbage, also from Vegan on the Cheap.  I'm really into cabbage right now...if you didn't notice.

Fresh out of the oven, here is Seed Cake from the forthcoming UV2.  As you can imagine, it got its name from the tiny little caraway seeds speckled throughout the inside.  It's a light spice cake and mine has quite a crunch to it.  I could very well have messed up, or maybe I just need to rethink my idea of cake.  This was possibly a little more like a coffee cake, especially with its optional dusting of powdered sugar, which makes a bit of sense since Dynise recommends eating yours with tea.

I think it needs just a little tweaking, but I am fully confident that by the time this new cookbook hits the shelves, this will be one of the recipes people are stumbling over each other to make for a Sunday brunch, elbowing each other in the spice aisles, trying to get the last bottle of caraway seeds.

is corn the devil?

No! Wait!  Don't run away!  This won't be another CORN IS EVIL post to add to the rest of the propaganda you've carefully placed in the circular file.  I don't think corn is making America fat - overeating is what's making America fat.

I just kind of dislike cornstarch once in a while.  That's all.

Cornstarch is another one of those things with which I have a love-dislike relationship.  On the one hand, it makes baked goods surprisingly more squishy (in a good way) and has the magical power to thicken sauces.  On the other hand, if added to sauces "incorrectly," it has the magical power to form little tapioca-looking globs that do not look at all appetizing.  Also, it makes tofu stick together.

Tonight's dinner was Better-Than-Takeout Tofu Stir-Fry from Vegan on the Cheap.  The recipe instructed me to cube the tofu, sprinkle it with what I felt was an excessive amount of cornstarch, and then "toss to coat."  Easier said than done, friends.  If you've never done this, let me make two recommendations.

1. DON'T
2. If you insist on ignoring my first suggestion, for the love of all things beautiful, use something other than your hands to "toss to coat."  This bears repeating if you have beautiful, long fingernails that tofu and cornstarch could lodge themselves underneath.

I still don't know exactly what the point of that little adventure was.  It was probably supposed to make a nice crispy outside for the tofu but I messed it up somehow.  It was crispy, but nothing that couldn't have been achieved without making the huge mess I made.  Also, I have mixed feelings about unnecessary additions to food.  The sauce was outstanding and Mister was completely psyched about the broccoli, so we'll definitely have this again, but next time, I'll probably just saute the tofu sans messy white powder (okay, that didn't quite come out the right way).

As busy as I've been this week, it looks like the next two weeks are going to be even crazier... I'm in a little bit of a conundrum in terms of the upcoming weekend and new menu planning.  Maybe, if you're so inclined, you could offer some assistance.  I am growing increasingly exhausted and worn out as the days pass, to the point where only our financial situation has kept me from ordering pizza (since I pass Blackbird on the way home from work) or dragging Mister out to Maoz or Cedars.  I am contemplating doing something I have never done before: making a week's worth of dinner on Sunday and refrigerating/freezing it until it's time to eat it.  The main reason this idea is unattractive to me, though, is because I enjoy cooking - it actually helps me to relax sometimes.  I guess I could do a combination of make-ahead and fast-cooking dinners as a middle ground.

What do you do about dinner when your life gets super busy?

cupcakes for them, soup for me!

I've found my taste-testers for future cupcake/muffin recipes - I work with them on Saturdays. I finally made my "nostalgic" cupcakes today and to say they were a smashing success seems to be an understatement (to my great delight). One of the boys just stood over the box of cupcakes for about 2-3 minutes, staring in awe until one of the other guys asked him if he was going to stare at them all day or was he going to eat one? When he did, he emerged from the office he had hidden in (to better enjoy his treat in private) and clapped for me and my cupcakes. The cupcakes were a total hit and requests for more flowed freely.

Peanut Butter & Jelly Cupcakes (vegan)
yields 12 cupcakes

Ingredients:
2 cups whole wheat flour, lightly spooned and leveled
2 Tbsp baking powder
1 cup soymilk
1 banana
1/2 cup sugar
1/2 cup peanut butter
1/2 tsp salt

1 cup blackberry preserves
1 Tbsp cornstarch
1/4 cup water

Preheat oven to 400 degrees.
In a large bowl, combine flour and baking powder. In a food processor/blender, combine banana, sugar, soymilk, peanut butter, and salt. Process until completely smooth, then pour into dry ingredients. Stir until completely incorporated, but don't over-mix. Scoop into lined cupcake pan. Bake about 15 minutes, until a tester inserted into the center of a centrally located cupcake comes out clean. Cool in pan 5-10 minutes, then remove to a wire rack to cool completely.
To make the jelly glaze: In a small saucepan, bring the blackberry preserves, water, and cornstarch to a boil. Reduce the heat and simmer 4-6 minutes, stirring constantly. Remove from heat and cool completely in a cereal/rice bowl.
To ice the cupcakes: take each cooled cupcake by the paper wrapping and dip into the glaze upside-down. Twist to be sure the entire top of the cupcake is glazed. You could probably spread the glaze on with a knife or spatula, but that wouldn't be nearly as much fun.

I am listening to the happy sound of cars sloshing through puddles below my window. It was a beautiful sunny day, with the slightest nip in the air, but it has turned into a rainy and downright chilly evening. I love this time of year, truly. I couldn't think of a better night for Potato Corn Chowder from The Accidental Vegan. We were not disappointed - this is one seriously thick soup (thank you, Mr. Immersion Blender), full of potatoey goodness and the sweetness of corn. I am a sucker for a good, creamy, hearty potato soup and this one fit the bill with no help from the dairy industry! It smelled fantastic while it simmered for 30 minutes (this is a great dinner for nights when you can't or don't want to constantly attend to the cooking dinner). I think Devra said it would yield 6 servings, and it did - we each had three and I don't care if I get fat right now. Maybe tomorrow, but not right now.

if I didn't have bad luck...

...I wouldn't have any fun stories to tell! I am somewhat convinced that I am only wearing my apron because it says "bitch, bitch, bitch" on it and it's black. Tonight's adventures proved that it doesn't necessarily protect me from flying food the way an apron might protect someone else from flying food. I don't know exactly how it happened, but I know that one minute I was [not so gently] squeezing a quarter of a lime over the soup pot and the next minute I was trying to extract the lime pulp from where it had flown beneath my apron. I didn't even know there was enough space between my sweater and the apron, tied quite snugly around my body, but there was evidently just enough space for a chunk of lime to wedge itself in there and hang out around my belly.

All this fun ended with a delightful and surprising Roasted Yellow Pepper and Corn Bisque from Veganomicon. It didn't take the full amount of time estimated in the cookbook because I used pre-roasted yellow peppers. The soup actually only simmers for 20 minutes once all the yellowy goodness is piled in the pot and brought to boiling. Then the real fun begins - the part you really like if you like kitchen toys: I got to use my immersion blender. By the way, immersion blenders, much like conventional blenders, have different settings from "gentle stirring" to "deadly mutilation." Make sure to check where yours is set before you turn it on and splatter bisque all over your stove, counter, and self.

I served up this pretty yellow soup with what was left of the crusty bread from the farmers market. Good thing, too - it turns out nutmeg can be rather hot when added to soup in sufficient quantities. That surprised the heck out of me.

Also, there are only 12 days left to vote in my poll - I want your feedback! Please let me know someone is actually reading this and vote and/or leave me a comment!

mishmash minus mint

I couldn't do it...I couldn't add the mint that would make the recipe Minty Moroccan Mishmash. I just can't deal with the flavor combination. In my world, mint is a confection - it belongs in dessert, or at least a beverage. Funny thing is that I wrote this recipe specifically to use up some mint hanging out in my refrigerator...it's still hanging out.

Minus the mint, though, the Moroccan Mishmash was a smashing success, unlike lunch. Against his better judgment, I convinced Mister to go with me to Cafe Fulya today for lunch. I had a delightful Americano, a spinach pie that didn't suck but was nothing to write home about, and a very tasty cookie filled with shredded apple and walnuts. I ended up eating my cookie at home, though, while Mister wolfed down his Wawa hoagie. He got coffee, a shepherd's salad, and a strange egg dish...which he hated like he has hated no food before. The salad was pretty good, but it was a little heavy on the scallions and I have issues with onions.

The decor was fabulous - right up my alley. Everything was black and red - the chairs were clear and patterned with diamonds and a perfect red, which looked amazing with the black marble tabletops resting on wrought iron bases. We were seated on a red leather couch by the open window...which unfortunately allowed a group of flies to attempt to participate in our meal. The music was ambient and the stereo system was well camoflaged as it was black and surrounded by (unlit) red candles. I will go there again...probably alone.

In any case, as I mentioned, dinner made up for it:

Moroccan Mishmash
serves 4-6

Ingredients:
2 Tbsp oil
3 large cloves garlic, pressed/minced
2 medium carrots, chopped
12 oz soy crumbles (I use Yves brand)
14.5 oz can of diced petite tomatoes
15 oz can of chickpeas, rinsed and drained
1 cup corn (I used frozen)
1/2 cup dried cranberries
3/4 cup V8 juice
dash of black pepper (to taste)
splash of balsamic vinegar
1 rounded cup of bulghur
14 oz (or 2 cups) vegetable broth

Bring broth to boiling in a medium saucepan. Add bulghur, stir and cover, then simmer on the lowest heat for about 15 minutes, until liquid is absorbed and bulghur is tender.
Meanwhile, heat oil in a deep pot on medium-low heat. Add garlic and carrots, cover and saute 3-4 minutes, stirring occasionally. Add soy crumbles and break up with a wooden spoon, then stir into carrots. Add undrained tomatoes and simmer 3-5 minutes, then stir in corn, chickpeas, cranberries, and V8. Simmer, uncovered, 2-3 more minutes, then add black pepper and vinegar. Simmer, uncovered, on low heat for 10-15 minutes, stirring a couple of times.
Serve over bulghur.

Fiesta-dillas!

Subtitle: I love smoked tofu. Seriously, it is one of the best things ever.

Tonight, I knew exactly what my tastebuds were craving when I got home from work. Well, besides all the amazing cookies I was looking at on flickr for Isa's upcoming book, Vegan Cookies Invade Your Cookie Jar, but that's another story. There was no second-guessing or mulling over the menu I have posted to my refrigerator door - tonight we were having Fiesta Quesadillas! I grabbed my little gold book and went to work dicing my peppers and tofu and prepping the garlic to be pressed. Everything was coming together very nicely...then it came time to assemble and heat the quesadillas...and I saw something kind of darkish through the bag of shredded cheddar I was intending to sprinkle on my quesadillas. I opened the bag and jiggled it around a little, peered inside, and surely enough - it was mold. Blech. So I tossed the cheese (and therefore the "quesa-") and decided to make the recipe completely vegan-friendly and renamed it Fiesta-dillas.

I didn't take any pictures because they weren't much to look at. I mean really, 'dillas more or less all look the same. If you've seen one, you've seen mine, okay? Anyway, this is another of my originals, premiered to my faithful readers (mom? lissa? rachel? maybe derek?) so I hope you enjoy:

Fiesta-dillas
Ingredients:
cooking spray
1 Tbsp olive oil
1 tsp cumin
3 large cloves of garlic, pressed or minced
1 large orange/yellow bell pepper, diced
1 cup corn
15 oz can of black beans, rinsed
16 oz jar of chunky salsa, whatever heat you prefer
8 oz smoked tofu, diced
1/2 cup shredded cheddar (optional)

Heat oil in a saute pan on medium heat. Saute garlic and diced peppers until tender, about 5 minutes. Add black beans, corn, salsa, and cumin; stir well. Cook 2-3 more minutes, until corn is heated through. Remove from heat and stir in diced tofu.

Spray a square skillet/griddle with cooking spray and heat on medium-high. Lay out a tortilla on your work surface and spoon the tofu mixture onto one half of the tortilla. Fold the other half over and place on the skillet. If it's hot enough, there should be a quiet sizzling sound. Repeat with remaining tortillas, flipping each one after it's cooked on one side for about 1 minute. When the 'dillas are finished cooking, they will be browned on both sides and the tortilla will have become crisp. You may have to respray as you cook, and if you have a sensitive smoke alarm, let me recommend opening a window near your cooking area or employing the exhaust hood. Stack on a serving platter and serve with tortilla chips and hot sauce.