imaginary chili

I never ate chili until I stopped eating animals.

To be honest, I'm not sure I've ever eaten chili I didn't make.  Fortunately, there is no shortage of vegan chili recipes - I'm pretty sure I have over 20 among my various cookbooks and I've made at least half of them.  Our reigning favorite continues to be a Sarah Kramer recipe, which isn't surprising considering her husband approaches recipe taste-testing with trepidation, telling her that he gets nervous because he thinks she got it right the first time and will never make a better recipe than her original.

Mister has no problem favoring one of her later chili recipes... or her Shepherd's Pie recipe.... or one of the few recipes where he will actually isolate the spice-coated tofu and eat it without other things to distract him.  Let's just say Sarah's a favorite around here.

Nevertheless, in the spirit of my newfound poverty and desire to use all the extra time I just got in place of a paycheck, I have created my first (and possibly last) chili recipe.  It was fine, but I just couldn't be confident about it with so many great recipes jeering from the cookbook shelf, waiting for me to fail.  Mister supported my effort, encouraging me when I said I was just going to put a bunch of stuff in a pot and see what happened, saying "That's how chili works!"

Mister liked it at least enough for 2 bowls, so my made-up-as-I-went-along chili couldn't have been bad!

Imaginary Chili
6 servings

2 Tbsp olive oil
2 large cloves garlic, pressed/minced
2 Tbsp chili powder
1 generous tsp salt
1 tsp smoked paprika
1/2 tsp red wine vinegar
2 small green bell peppers, diced
3-4 small carrots, sliced
1 small zucchini, quartered lengthwise and sliced
1 1/2 cups corn
15 oz beans (I used pinto, you could use black beans if you wanted)
1 and 1/2 Tofurky Italian Sausages, quartered lengthwise and sliced.  Or dice them, whatever.
28 oz diced tomatoes
12 oz crushed tomatoes

Heat the olive oil over medium-low, then add green peppers and garlic.  Stir well and allow to saute for about 10 minutes - lower the heat to low if necessary to prevent burning and stir occasionally.  While the peppers and garlic saute, slice your carrots and zucchini and measure out your corn.  If you have some leftover time, you could even rinse your beans!

After 10 minutes, add carrots and zucchini, stir well and cover.  Saute 5-7 minutes until you can see the zucchini beginning to "wilt."  Sprinkle on the chili powder, salt, and paprika, then stir well so that all of the vegetables are coated.  Add the diced and crushed tomatoes, beans, corn, and tofurky sausage.  Stir very well to ensure everything is mixed up, including distributing the spices, then cover.

Allow chili to simmer covered for 10 minutes, stirring once or twice.  Sprinkle in the vinegar, stir again, then cover again, lower the heat to the lowest setting and allow to simmer another 10-15 minutes, stirring occasionally.

Serve with cornbread or tortilla chips.  Enjoy!

fun with homemade seitan

So, in my continuing quest to be frugal and use what I have resourcefully, I made seitan on Sunday and since I had everything I needed for this recipe, it didn't cost me a penny, much less the 459 of them I would have spent at Whole Foods.

Okay, that's kind of a lie.  Not the price - that's true - but the motivation for making seitan.

Going back a week.... Now that we're hosting Thanksgiving, my precious Mister gets to have his long-awaited Tofurky Roast.  We started that "tradition" last year and continued it this year.  The night before Thanksgiving, however, we celebrate with his father and that whole side of the family.  Throughout some conversations, I heard Mister answer someone inquiring about the taste of Tofurky this way: "Well, it's better than the worst turkey you've ever had, but not as good as good turkey."

Silly me, I took this, added it to the fact that Mister only had one slice the following night at our Thanksgiving, and came to the seemingly rational conclusion that Mister didn't like Tofurky so much as he felt like Thanksgiving required it and he just kind of muddled through it for that reason.  So, the day after Thanksgiving, as I was giving thanks for not having to work on Black Friday (see? unemployment is fun!), I decided to eat the leftover Tofurky, gravy, and potatoes.  Do you see where this is going?

So, later that night, Mister went rummaging through the fridge for way longer than usual.  Finally, I asked him what he was looking for.  He said "The leftover Tofurky," and I felt that little twinge of guilt and then said "Oh.  I ate it."  Crestfallen, poor Mister looked for something else to eat, even though he'd apparently "been looking forward to it alllllll day."

Bad wife.  Someday I'll learn.

Anyway, Mister has mentioned in the past that the homemade seitan [loaf] I make is seasoned in such a way that it tastes like lamb, the other thing my sweet Greek misses about eating animals.  To make up for being selfish and thick-headed, I spent Sunday making seitan, which I then sliced and served as filet with Broccoli Chickpea Casserole from Vegan with a Vengeance.

Last night, I wanted to use up what was left of the seitan, so I created a delightful little mediterranean ragout, based roughly on a new recipe in Vegetarian Times by Nava Atlas.

I should say the resulting dinner was "loosely inspired" by the recipe in this month's VT.  In the end I think the only similarity was the 2 Tbsp olive oil and 3 shallots (which were not small).

I don't really have a name for it... I guess you could call it

Broccoli and Seitan Stew (as in, the kind of stew you serve over rice or mashed potatoes)
4-6 servings

2 Tbsp olive oil
4-6 cloves garlic, pressed or minced
3 large shallots, sliced
1/2 to 3/4 cup vegetable broth
1/2 tsp sea salt
1/4 tsp black pepper
4 cups broccoli florets
15 oz petite diced tomatoes, undrained
about 2 cups cubed seitan

Heat the oil in a large saute pan (4-qts) over medium-low heat.  When oil begins to shimmer, add shallots and garlic and stir well to coat.  Reduce heat to low; Cover and stir occasionally for about 7-10 minutes.  About halfway through, you may find the garlic is sticking and/or browning more than you'd like.  If so, add a splash of broth to deglaze the pan and add some liquid.  By the time you add the broccoli, the shallots should be browning slightly and very soft.

Add broccoli, sprinkle salt and pepper over the broccoli, then pour in half of the remaining broth and cover.  Turn up heat slightly and allow the broccoli to steam for about 5 minutes undisturbed, then lift the lid and stir to combine broccoli and shallots.  Stir in tomatoes, then add the cubed seitan and the remaining broth.  Stir well and cook for about 10 more minutes, uncovered, until everything is tender and smells amazing.

Serve over an aromatic rice (I used Jasmine) or mashed potatoes if you're lucky (and your spouse didn't eat them all...).

still alive - be thankful!

I know other bloggers have gone far longer than a week without a post, but I am not normally among them so it feels like forever.  I hope you'll excuse my absence, considering how busy I've been preparing for Thanksgiving and Black Friday - or I should say it like this:

1. the first Thanksgiving (or holiday at all) that I've hosted in my own home!
2. the first Black Friday I've worked retail in fifteen years.

Fortunately, both went off pretty well, yet both were fairly stressful in the days leading up to them.  Additionally, I just haven't felt like I had anything interesting to say.  I realized recently that one of the reasons I've found blogging to be so much fun and so fulfilling in the first two years of this little blog was because I was still learning how to cook new and interesting things, so I was always trying to make something I hadn't made yet so I could come up with a unique post.  Over the last several months, I've found myself perfectly happy to repeat "favorites" from the last few years, and although I only rotate recipes every few months, I still didn't have anything interesting to say about making "this" dish again.

Here is a quick recap of my Celebrate Vegan mini-menu:

The two pasta dishes (Pasta with Shallots and Chard and Pasta with Red Peppers and Basil) were just like I remembered them - relatively easy with a ton of flavor.  Neither of them made as much as I thought I remembered, but believe me, with Thanksgiving coming up, there was no place in our fridge for leftovers anyway.

I made one new recipe from the book I wasn't able to make before because it needed tweaking for Mister's intestinal safety, the Jambalaya and it was quite tasty and fake-meat-alicious!

So let's switch gears.

There's a lovely song by Josh Groban (which you can hear a beautiful cover of here) with the following lyrics:

Some days we forget to look around us.

Some days we can't see the joy that surrounds us.

So caught up inside ourselves, we take when we should give,

So for tonight, we pray for what we know can be,

And on this day we hope for what we still can't see.  

It's up to us to be the change,

And even though we all can still do more...

There's so much to be thankful for.

I'm thankful for a great many things, not the least of which being how well my first Thanksgiving as the cook and hostess turned out!  Here was our menu:

When my parents arrived, we set out mixed olives, veggie crudites with Muhammara (from Celebrate Vegan) and store-bought dill dip (thanks, Mister), and Spanakopita (from The Accidental Vegan).  The main course was a Torfurky Roast which Mister has wanted since his first non-meat-eating Thanksgiving and I was thrilled to be able to give it to him.  Alongside the Tofurky was mashed potatoes, roasted broccoli, and my mom's becoming-famous salad, then dessert was Apple Pie with Vanilla "ice cream" by So Delicious.  Dad brought two delightful bottles of my favorite wines - Apothic Red and the 2009 vintage of Georges deBoeuf Beaujolais-Villages, as well as a four-pack of mini-champagnes "for after work."

Oh?  You wanted a picture parade?  Okay!

I began my preparations on Monday or Tuesday night, starting with the Muhammara dip since it would taste the best after sitting in the fridge for a few days.  I figured it was best to make it the same night we had Pasta with Shallots and Chard since my home already stank of an onion sibling (and since I already had the book out).  After simmering three chopped red peppers with a chopped onion and sliced garlic for an hour, I dry-toasted some walnuts,

And then placed everything in the blending machine...

and pureed it until it was mostly smooth and homogenously orange.

After it cooled a little, I scooped it into a "tupperware" and stuck it in the fridge, to be forgotten until Thursday.

Wednesday night, I intended to make the spanakopita because I've found that it sticks together better if it's made the night before it's eaten.  So I chopped up a shallot to substitute for the revolting onion in the recipe and sauteed the onion and spinach while the lentils cooked.

Added the brown lentils (I'm not actually sure why, either)

and then a big heap of crumbled feta tofu,

and stirred it all together.

This is where it gets fun.  By the time I started making this, I'd only worked one eight-hour day at work (the others went long in preparation for Black Friday) and after that 8-hour day (of being one half of the sales force, since one person got sent home with an eye infection) I had a 2.5 hour hair appointment (oh, how I missed you, Candi KaBoom!), so I really wasn't on my most... "with it" behavior.

I realized after all the work of assembling the spanakopita, including gluing sheets of phyllo together with olive oil while listening to the darkly angelic voice of Amy Lee through my earbuds, that I had missed one step of the two-step process required to preheat my ancient oven.  So, finding (at 2am) that my oven was still cold after it was "preheating" for 30 minutes, I covered the spanakopita with plastic, put it in the fridge and went to bed.

It came out just fine when I baked it the next morning.

Then came the piece de resistance.

Mister's long-awaited Tofurky Roast, complete with wild rice stuffing.

I put it in a little Corningware casserole dish and surrounded it with quartered potatoes and carrots, then poured half of the sage marinade over it and stuck that puppy in the oven.

It's not a real puppy, by the way.

appetizers - from the top: Muhammara, Dill dip, olives

more apps: Spanakopita, crudites

The Torfurky, all basted and roasted and ready to eat!

Sides: mashterpaters, roasted broccoli, and the canned
cranberry "sauce" Mister insisted we needed

I realized in a panic a few days before Thanksgiving (and a few days after I constructed the menu) that I had completely neglected to get/make gravy.  In an incredible (and incredibly fortunate) coincidence, my dear Mama Pea posted this recipe to save my butt.  It was good and easy to make in a pinch, but a little too thick to become a regular occurrence in our home, so next year we'll think ahead and find something a little more pourable.

Next year?

That's right!  It seems my parents enjoyed themselves enough to consider sharing the holidays - with any luck, that means I will always host Thanksgiving and they can have Christmas :)  In any case, thanks to my hard-working dishwasher and helpful husband, it didn't take all that long to clean up after dinner, allowing me to get to bed by nine(ish) since I had to be up at 3am to go to work.

In case you were wondering, Philadelphia is incredibly quiet and peaceful (and dark) at 5am.

celebrate tweakin'

When I first started cooking from cookbooks, I was strict to the letter.  As time went by, I found I had to tweak things a little, either because they contained onions (which make my breath sad) or eggplant or mushrooms (which make Mister sad).  The more I cooked, the more comfortable I became with tweaking, so that now I can even mix together two recipes the way an artist my blend a few paints on her pallet (though I'm usually surprised when they come out this well)...

Last night's dinner was Easy Manicotti Alla Romana from The Vegetarian Times Complete Cookbook.  In case you were wondering, there is actually a way to further simplify a recipe with "easy" in the title.  Ironically, but maybe not unexpectedly, the shortcut came from another recipe for Cheese Manicotti on the back of the pasta box.

Just as I was gearing up to be annoyed by the extra step (and extra time) of having to boil the manicottis first, then stuff them with the awesome filling (verrrrry carefully so they don't break apart) before covering them with marinara sauce and baking them for 45 minutes, I saw my little miracle: according to the manicotti box, I could stuff the nice, dry, rigid pasta with the stuffing without boiling it first, and all I had to do to ensure they were not still rock hard when they came out of the oven was add a cup of water to the marinara sauce!

It's so exciting when that nonsense is true.  The spinach and "cheese" filling was also quite flavorful and good.  The cookbook almost had it right without my help, but they wrote for me to add a 1/2 cup of parmesan cheese to the tofu "ricotta" so I substituted the same amount of nooch.  The final tweak involved spinach.  For reasons I will probably never know, the author of the recipe felt like it needed a ratio of 48oz of frozen spinach to 10oz of tofu.  Mister's eyes almost popped out of his head when I shared that and he was quick to agree with me that two 10oz blocks of spinach were far more fitting to the 14oz block of tofu.

Yesterday afternoon, I spent a lot of time flipping through pages and furrowing my brow and then thinking I had everything figured out until I consulted with Mister and found that I was doing it wrong.  Well, maybe not all of "it" but certainly some of it.  I figure that there will probably be plenty of people grabbing last minute Thanksgiving things on Wednesday night/Thursday morning, and I don't want to be one of them, so I wanted to plot out my Thanksgiving menu along with the regular week's menu and shop for the whole lot over the weekend.  Now seems an opportune time to share the "normal" part of the upcoming menu, since dinner came from it...

1. Cottage Pie because I still haven't made the seitan and at this point, I may just buy it.

2. Farfalle with Shallots and Chard from Celebrate Vegan, because I have been waiting to remake this for nearly a year and now I have my new cookbook.  By the way, the rest of this week's abbreviated menu comes from Celebrate Vegan so I'm not going to bother writing it again.

3. Pasta with Red Peppers and Basil because this is also a super recipe that makes Mister happy.

4. Jambalaya, because I need another jambalaya recipe like I need another beans-n-rice recipe or another pasta e fagioli recipe, but the ingredients were just so intriguing and this was a recipe I did not have the opportunity to test.

Why not, you ask?

When Dynise communicated her desires and expectations to the whole group of us testers, she requested that we make the recipe exactly as written and then make it a second time if we felt the need to tweak it.  I completely respect that, since she won't know how a recipe she wrote came out for someone else if they don't use the recipe she wrote, ya know?

As a result, I did a lot more cooking with onions than I was used to, or comfortable with, but in the course of doing so, found that it's not always a terrible thing.  In fact, being "forced" to follow her recipes without what had become a natural inclination to tweaking was delightfully education and helped me to expand my repertoire further because I used ingredients I would never choose on my own.

Nevertheless, there were many recipes I could not test because they contained an ingredient to which Mister was allergic or had an aversion.  Now that I have the cookbook in its completed form, I can find substitutes for tempeh and mushrooms so Mister doesn't end up in the emergency room or wake me from a sound sleep with his moaning and wincing.  I can sleep through a police raid outside our window but I can't sleep through the aftermath of feeding Mister tempeh.

Fortunately, my tweak-creative mind was able to find an adequate substitute for the tempeh bacon I was supposed to use in Dynise's delightful Jambalaya in the form of Hickory-Smoked Tofurky deli slices.  I just unwrapped the whole stack and "diced" the slices - it was possibly even easier than if I had used tempeh bacon with the added benefit that tonight won't be the night I'm widowed.

no olives tonight

It's a pretty safe bet that Mister and I eat olives almost every day.  They are nearly always an accompaniment to our primarily Mediterranean dinners, so the only times I can think of that we don't have them at the table is when I make an Asian-inspired dish or we're out...which I usually try to time so they fall together.  We did not eat an Asian meal tonight, but we did not eat a Mediterranean meal either... in fact, for many reasons, tonight's dinner was entirely unsuited to olives.

I personally have never seen olives in a pub (unless it's a fancy pub with martinis)...

And tonight I made my Mister his veganized Bangers and Mash:

Ingredients:
4 Tofurky Beer Brats
1/2 stick of Earth Balance (or measure 1/4 c from the tub)
1 tsp olive oil
4 large shallots, thinly sliced
2-3 cloves of garlic, pressed
1 tsp sugar
1 tsp fresh thyme (or scant 1/2 tsp dried)
1/2 to 3/4 cup of red wine
2 cups vegetable broth
1 Tbsp vegan Worcestershire sauce
2 tsp cornstarch, dissolved in 1 Tbsp warm water
and for the mash...
2 lbs of Yukon Gold potatoes, cut into manageable chunks
2 Tbsp Earth Balance (1/2 of what remains from your earlier stick or measure from the tub)
1/3 to 1/2 cup unsweetened soymilk (or nondairy "milk" of your preference)


makes 4 servings


To make the gravy sauce, slice the shallots nice and thin, then press the garlic over top of them.  Melt the Earth Balance in a deep saute pan and add the olive oil.  Dump the whole pile of shallots and garlic into the heated oil 'n' EB and stir it up good, being sure to break up the rings of the shallots.

Cook for about 4-5 minutes, stirring occasionally.  Add the sugar, stir to coat, and allow to cook another 2 minutes or so.

Sprinkle on the thyme (quick tip: the easiest way to remove fresh thyme leaves from their stalks is by pulling the stalk through your finger(nail)s against the growth of leaves) and pour in your red wine.  Cook gently until reduced to just barely any liquid.

Pour in the vegetable broth and turn up the heat to get it to boil.  Once the stock is boiling somewhat rapidly, turn down the heat so that it's still bubbling gently.  Allow to cook until it's reduced by 80% - this took me about 30 minutes - stirring now and then.  When the gravy is appropriately reduced, stir in the Worcestershire sauce and then the slurry of cornstarch + water.  Turn heat to high and stir constantly until the gravy reaches a fierce, bubbling boil, then reduce heat slightly and continue to stir while it boils gently a few minutes.  Remove from heat.

Now, while you had those 30 minutes that the gravy was reducing, you should have been chopping the potatoes, putting them in a pot and covering them with water + 1", then boiling them until fork-tender (it took me about 10 minutes, but I chop small).  When the potatoes are done, drain them in a fine mesh colander and then dump them in your favorite Martha Stewart Blue mixing bowl.

Add 2 Tbsp of Earth Balance and start with 1/3 cup of soymilk (you can always add more).  Sprinkle on however much salt you think is appropriate (I went with a heaping teaspoon), then mash with a potato masher or fork (or even an electric mixer if you're feeling spunky) until smooth and creamy, adding more milk if necessary.

To serve, place one Tofurky Beer Brat on a plate (you're welcome, Mister), and lay a mountain of mashed potatoes beside it.  Place the gravy bowl on the table with a pretty little ladle and allow your dining partners to put it on their own plates, to taste.

It came out really good.  Mister was thrilled and I was very happy with my heaping mound of mashterpaters.  Mister and I once again remembered that we didn't know which hand held the knife, but we figured it was probably safest for the dominant hand to wield the sharp, pointy utensil.

As I'm sure you can imagine, Angst was also very excited about this "meat and potatoes" dinner.  He was so big-eyed and daring in his begging that Mister couldn't even be mad at him and even gave him a few pieces of his beer brat.

I can't take full credit for this recipe.  Since I was previously unacquainted with Bangers and Mash, I did do some internet research and was delighted to find the UK version of our Food Network, so the recipe above was inspired by and loosely based upon this one, penned by Ed Baines of Market Kitchen fame.

coming up for air

Should I cry about being a bad blogger again?  While I always feel a little guilty/bad when I miss a few days (because they always end up being more days than I thought), sometimes I think it's better just to be quiet.  After all, nothing is more boring that reading about dull, mundane events in someone else's life.

Actually, the past several days have been anything but dull, I just didn't think they really needed to be captured for all time in the pages of this blog.  I haven't been doing anything special with dinner - in case you didn't notice, every item on the current menu is an "old favorite" or at least "past success," so there weren't any ground-breaking discoveries to share.

So, what have I been up to?  Well, I spent the weekend teaching and shopping.  Food shopping, clothes shopping, shoe shopping - you name it.  As a result, I had plenty to say on Pretty Woman in an Ugly World, so if you have some time, why don't you read about my experiences?

• Macy's: The Good
• Macy's: Part 2, subtitle: Cross-Dressing is not Good Customer Service

Yesterday, I started my new job!  So that's fun, right?  Absolutely exhausting, too.  See, it's funny - for the last several years, I have been the one standing up in front of a group of new hires and teaching them about the company, processes, products, etc.  Now, I'm in the learner's seat and it's fun to see the other side - the side that is slightly bewildered, not by the information, but the speed at which it is delivered.  I'm learning quickly, though, which is good since we have a special event this weekend and need all hands on deck, so to speak.

I actually had intended to post last night, but was quite exhausted after all that learning and could not even focus on the screen so I just went to bed after convincing myself to wash the pots and knives so I could just come home and cook tonight without having to clean up.  That's another thing:

I get home when it's still light out.  You may or may not realize how incredible this is, but it is rare that I need my sunglasses on the way home from work, since I usually got home around 9pm.  Today, I was sitting on the bus for my 15 minute commute home (can I tell you how much I love that??) an hour and a half earlier than I would have been leaving my old job.  It was such an incredible feeling that I found myself grinning like a fool and the other folks must have thought I'd lost it.

Tonight, I made and ate dinner, cleaned up leftovers and started this blog before the time I would have even been putting dinner on the table two weeks ago.  Again, I cannot express (and I have a lot of words) how wonderful that realization was.  Not only are we eating dinner closer to times that "normal" people eat dinner, but I also don't have to start dinner the very moment I walk in the door to ensure that we can eat and I can clean up before bedtime.  I'm still getting used to that - four years of walking in the door and immediately starting dinner is a tough habit to break.

Enough about all that - let's have a food parade!

The last meal I made before starting my new job - Rotini with Spicy Vegetable Ragu from Vegan on the Cheap, at Mister's request.  If you haven't noticed that he always gets what he asks for, just keep reading.

It was tasty and pleasantly spicy, but I think I must have overcooked the rotini because it kept falling apart.  I feel like that happened last time I made it, though, so I might experiment with a more stable pasta shape in the future.  

I hate having an open package of Tofurky sausage lying around for very long, so the very next meal I made was the delightful and hearty Savory Sausage and Peppers, also from Vegan on the Cheap.

Depending on where you live or how much you care about the weather in other places, you may or may not know that it was miserable here in Philadelphia yesterday.  The temperatures didn't quite make it past 65 and it was pouring rain - in fact, it was the most opportune time possible for me to learn about the leak in my umbrella, as I was standing in the rain, in pumps, waiting for the bus...and then walking through a 2-3" puddle to get into the bus....poor shoes, poor feet.

Needless to say, after Mister finished coddling me and petting me and telling me what a cute little drowned rat I was, I stripped off my shoes, soaked stockings, wet clothes, and put on my "comfy clothes."  All I could think of cooking was something warm and slow and hearty...

Today, on the other hand, started out quite grim and foreboding, but by lunchtime the sky was clear and sunny and the weather turned out to be beautiful.  It almost seemed a shame to be inside a training room, and once again, I could feel sympathy for the hundreds of new hires I taught over the last few years, especially when the training room had no windows.  Nevertheless, preferring to see opportunity rather than obstacle, I just thought of how lovely it will be to take picnics in Rittenhouse Square this fall.

Speaking of lunch, from the rumors the seasoned employees are spreading and the way we've been treated so far, it seems the boss knows quite the way of "wining and dining" his new employees - we've been taken out to lunch or had lunch ordered for us and there will be a big grand opening party this weekend with food, fun, and open bar.... what a great introduction to the company!  From what I can tell, people are their primary focus and I'm completely on board with that - it is evident that every employee is valued, and because they feel appreciated, morale is high enough that everyone is completely pleasant and invested in passing on those "good vibes" to the customers.  What a great place to work.

Tonight, I made Kedgeree from The Accidental Vegan because if I didn't, Mister was going to eat all the kalamatas I bought for the recipe.  The recipe actually calls for mushrooms, but we don't do mushrooms, and long ago I decided that the earthy flavor of kalamata olives was an adequate substitute for them.  Regardless, Mister loves kalamatas, so though he knew he wasn't supposed to eat them, I could see the level in the clear plastic container dropping...

I love how dark emerald green the kale is...it's really gorgeous.  I used lacinto kale because it's a little easier to work with than curly kale and I think it went well in this recipe.

Shortly after dinner, Mister started poking around in the freezer and then the cupboards.  He did the same thing a few nights ago, so I asked him if he wanted something and this time, he told me.

So I made him cupcakes.  He didn't know whether he wanted cookies or cupcakes, so I gave him a few choices.  He chose Peanut Butter Cupcakes from Vegan Cupcakes Take Over the World, but I didn't feel like making the ganache-drizzle topping, so I just plopped 4 chocolate chips onto each cupcake while they were baking.

Nom.

big fat butter beans

Have you ever eaten butter beans?  I hadn't.  I knew I'd seen them in stores, yet I still had some difficulty finding them and spent a little time pondering what would be an acceptable substitute if I couldn't find them.  Never fear, though!  The Bastion of Beans (Goya) would never let me down, so I did leave Superfresh with two cans of butter beans.

In case the "intro" didn't give it away, we had the Parsley, Butter Bean, and Cherry Tomato Stew from The Low GI Cookbook for dinner tonight.

I don't know why this surprised me, since the cookbook does actually have some very attractive pictures of almost every recipe, but butter beans are friggin' huge!  They were bigger than the half-moon slices of Tofurky sausage I added for substance!  They were bigger than the halved grape tomatoes (which were actually quite large for grape tomatoes)!  Texturally, they were kind of like really big cannellini beans - definitely a creamy center.  A person might even say they were "buttery," which is how I imagine they got their name.


"Hey - HEY!"
"What?"
"Have you eaten these beans?"
"No, why?"
"They're so....buttery!"
"Okay..."
"I'm going to call them butter beans."
"Good call."


That's the naming conversation.  It's acted out in my head by two cavemen who greatly resemble the characters in B.C., except hairier.

Anyway, all said, it was a pretty good stew, which I served over surprisingly fragrant brown basmati rice.  This actually happened - I was standing at my counter, chopping veggies, when an enticing scent invaded my nostrils.  I looked all over for the source of this scent before realizing it was the rice.  True story.



Although I found the size of the butter beans a bit disturbing initially, they really did help with the intense flavor from the sausage.  Without the added sausage, though, I'm not sure this would have been quite as happy a dish.  It smelled very strongly of the 1/2 teaspoon of cinnamon I added in and I feel like the taste would have been overwhelming if completed by the 1/2 tsp of sugar I forgot to add and did not include the savory notes contributed by the sausage.

It's a very attractive dinner and it smelled fabulous while cooking, but I can't say I'll rush to put this on the table again.

aiming for osteoporosis

Did you know that osteoporosis is drastically more prevalent in dairy-consuming cultures?  This is just one of the many things I learned from Skinny Bitch that I have found further research to reinforce.  The reason, in a nutshell, is the same reason why our protein-obsessed culture is doomed to weight gain and failing organs, not to mention miles of blocked up arteries.

Looks like we're building a happy post, doesn't it?

Actually, we are.  First, a word from our mascot:

Happy Breakfast

Believe it or not, that was completely unintentional, but as soon as I saw what I'd done, I knew I had to share with someone...who better than you, faithful readers of my nonsense?  So, there's my gleefully anti-Atkins breakfast: carbs with carbs and a little bit of healthy fat.  It was accompanied by a cheerful but muddy mug of green tea spiked with a phenomenal blend of 5 fruit juices, but that didn't really contribute to the happy face, so I left it on the table. 

Ironically, the impetus for my rambling at the beginning of the post was the realization that dinner tonight might have made Dr. Atkins and his Oompa Loompas smile a little with how protein-rich it was.  Granted, there was no animal protein involved, so we were lacking in the atherosclerosis-inducing saturated fat and cholesterol that makes the magic happen, but for the first time in recorded history (to my recollection anyway), I prepared an entree that contained not one, not two, but three (yes, three) forms of protein.

Charro Beans with Chipotle Sausage, from the June (2011) issue of Vegetarian Times found its way onto our table and into our bellies tonight.  I cheated a little bit in the interest of time and used canned pinto beans (protein #1) instead of dried.  They provided a bland and creamy foil for the slightly-spicy-always-flavorful Italian-style Tofurky sausages (protein #2) I cut into rounds as the focal point of the dish.  While I was gathering the few ingredients and the brown rice was stinking simmering away on the stovetop, I noticed the butt-end of the tofu leftover from something I made last week and thought to myself, "why not add it to the pot?" (protein #3).

The dish was good but not outstanding, so I want to focus on the two outstanding things that occurred while I was cooking.

First, I recognized the protein-heavy-veggie-light nature of the dish and immediately thought of all the recipes I've skipped over in Vegan Express due solely to the fact that I couldn't see a good reason to make a dish with more than one source of protein.  I may have to revisit that long-neglected chapter for my next menu, because it really wasn't as traumatic as I thought it would be.  That being said, I definitely need a proportionately larger amount of vegetables if multiple proteins will be involved (just FYI, I have the same reaction to "too many" carbs).  I seek balance in my old age.

Second, and probably more memorable, was this unprecedented reaction during the tofu's brief saute.  I'm not sure if it was due to the drained and re-soaked nature of the tofu or what, but about two minutes into what I had intended to be a 5-7 minute saute, with my back to the stove while prepping the garlic, I heard an explosion.

That's right, an explosion.  One loud enough to draw Mister's reaction from the next room and one powerful enough to make me very glad I had thought to cover the pan.  The tofu was popping in a serious way.  It didn't appear to actually blow up, but it made a heck of a lot of noise and was kind of bouncing between the saute pan and its lid - kind of like mustard seeds but much bigger and whiter and squarer.

I still don't know what happened, but it sure sped up the cooking time as I rushed to add other things for the heat to focus on, like green peppers and faux sausages and fire roasted tomatoes.  If I really felt like being random, I could launch into my Ode to Fire Roasted Tomatoes, but instead I'll just inform anyone local that Superfresh is blowing out Hunt's Fire Roasted tomatoes for a buck a can.

worst thing ever

Frozen Kale.  That's it.  That is the worst thing ever.  Wanna know the second worst thing ever?  Frozen beans.  Yup, frozen beans.

I may be exaggerating slightly, as there are probably worse things, like war, famine, tornadoes eating the entire southeastern part of the country, Japan being swallowed up by the Pacific ocean, and the possibility that Obama really does possess an American birth certificate (sorry, couldn't resist).  Yet, as far as culinary experiences go (and aside from The Saffron Incident), frozen kale is absolutely the most disappointing.

Tonight was the second experience I've had with frozen kale and it was even more disappointing than the first.  I love kale so much fresh that I thought I'd hit a goldmine when frozen kale started popping up all over the freezers in Whole Foods...but it was more like a landmine, causing two recipes to more or less blow up in my face.  Not literally, thank heavens.  Story time!

A little while ago, can't remember just when, I was in the frozen foods aisle of Whole Foods and as I extracted whichever bag of organic goodness I had originally sought out, I noticed something different out the corner of my eye.  I looked closer and saw a little flat box with kale, kidney beans, and navy beans.  I thought to myself, "Hey, this might come in handy some night when I'm feeling lazy pressed for time!" and dropped it into my basket.  Well, tonight was that night, and I thought I would make a cheater version of my already pretty quick-cooking Easy Tuscan Linguini by subbing the frozen kale-n-beans side dish for the shredded kale and can of navy/cannellini beans in the original recipe.  Also, for a little added flavor (and to use up the other two Tofurky from Tuesday's Cajun Rice and Beans), I sliced the sausages and sauteed them lightly in olive oil before adding the frozen stuff.

I was so sad when the bag open and spilled kale stems and hard-looking beans into the pan...I had really hoped for a more substantial presence from the kale...and some leafy bits, I might add.  Nevertheless, I heated everything through, mixed it together with the marinara sauce and linguini and hoped for the best.  It was "decent" as long as you ignored that the kidney beans were not thoroughly cooked before being frozen or they don't freeze well, because they were crunchy and that is not a quality I seek out in my kidney beans.  However, I still believe this has a lot of potential as a fast-and-easy weeknight recipe, as long as you substitute organic frozen spinach or fresh kale - not frozen kale; it's gross.  So, I promised you a recipe and a recipe you get (modified, so there's a chance you'll actually enjoy it):

Pasta Marinara with Kale and Beans
* about 4 servings *
Ingredients:
24 oz prepared marinara of your choice
1 cup canned kidney beans
1 cup canned navy/great northern beans
2 Tofurky sausages, flavor of your choice (I used Kielbasa)
2-3 cups fresh kale, finely chopped or 10 oz block of frozen chopped organic spinach 
8 oz linguini (whole wheat if your loved one will eat it - mine won't)
2-3 cloves garlic, pressed or minced
1 Tbsp olive oil

Boil water for pasta, then cook according to package directions, about 10-11 minutes.  Drain.

Meanwhile, cut each "sausage" in half lengthwise, then slice into 1/2" pieces.  If using fresh kale, chiffonade or chop finely and set aside.  When the pasta is halfway through cooking time, heat the olive oil over medium heat and saute the garlic about 30 seconds, until fragrant and slightly golden.  Add sausage and stir to coat with oil.  Saute on medium for 2-3 minutes, stirring once, then reduce heat to medium-low.  Add kale, beans, and marinara; stir to combine, then cover and cook 2-3 minutes, until heated through and kale is lightly wilted. [if using frozen spinach, you'll want to thaw and drain it first, then add with the beans and marinara.]

Add drained pasta to the pot and toss to combine.  Remove from heat and serve immediately, preferably accompanied by a small bowl of mixed olives and a generous glass of red wine.

you lose some, you win some

So, I don't think I did too much to hide my disappointment with the Sicilian Market Pasta.  It had so very much potential to be an amazing pasta dish, but just not enough flavor in the end.  I was able to resurrect it and enhance it with some dollar tomatoes, but when I followed the actual recipe, it was nothing Mister and I would eat again.

But the chili was so good we ate until we were fat (which probably contradicts the purpose of the recipe) and Mister actually requested that I heat up the leftovers last night instead of cooking a new dinner.  So, when I got my peppers out to make dinner tonight, I had forgotten that I was afraid her infrequent use of pasta in recipes made Susan slightly less skilled in using it as an ingredient.

When I put my peppers (and tomato) on the counter to wait for their scrubbings, I was struck by the vibrant color contrast.  I love when recipes use multi-colored peppers, because unlike M&Ms, you actually can taste the difference between red and green and yellow.

One of the things I initially found intriguing enough about this recipe to include it in our weekly menu were the instructions to roast the peppers and sausages while the pasta cooked.  Once everything was laid out on the baking sheet, I was struck by two thoughts.

1. Look how pretty those peppers are!
2. Maybe I should just saute these buggers in some olive oil.

In then end, I just hoped the extra spray of olive oil would keep everything from drying out in the oven (my main concern was the Tofurky, honestly) and tried to give Susan another chance.  That positive thinking got me as far as combining the pasta with the roasted peppers and sausages before I started muttering under my breath about how she managed to win blog awards when she clearly doesn't know anything about cooking pasta, and what kind of nut doesn't love olive oil, and how I was going to ignore her blog from this point forward.

In other words, I lost my faith.

Turns out, I was a little premature.  It tasted just as good as it looks.  Granted, I did some serious tweaking to the tomato sauce, incorporated not only a generous bit of olive oil but also my "secret" ingredient - V8 Spicy Hot.  I was right about the sausages drying out a bit, and the roasting enhanced their flavor a little too much for me - they're already pretty intense; they don't need any help.  The peppers, however, were divine.

In fact, the only complaint I have about Pasta with Peppers and Sausage is that my mouth is too small.

green beer goggles

I don't actually like beer.  I think that is both a blessing and a curse.  On the one hand, beer is normally pretty cheap and easy to come by (although it takes way more beer than can fit in my belly to have any effect on me).  On the other hand, it doesn't taste very good, and by avoiding it I am also avoiding pointless calorie use and involving myself directly in scenes like this:

Apparently, shortly before I arrived home from work, there was a huge Irish band across the street, complete with a bagpipe choir and a marching band drumline.  Mister said the drums were making the apartment shake, which did not make our wee kitty happy.  They started up again while I was cooking dinner.  Mister started moaning but honestly, they weren't that bad - I kind of got a kick out them, as long as they kept it brief.  They did.

I never had the traditional corned beef and cabbage before I stopped eating animals, mainly because my family is not Irish and we didn't eat cabbage.  I don't even know what you do to beef to corn it, but it sounds kind of gross.  Nevertheless, I did feel the need to do something Irish and cabbagey for dinner tonight, so I made my own version of vegan corned beef and cabbage (with a little help from my friends).

That's some pretty purple cabbage just steam-simmering away with some garlic and caraway seeds right there.  While it was cooking, I reflected on a memory I might have made up, but I think I remember my mother telling me about the time my sister, as an adult, wanted to make some traditional German meal that involved cabbage and how it stunk up the whole house.  As I inhaled the sweet scent of my cabbage, I wondered just what a person has to do to cabbage to make it smell as bad as other people think it does.  I think the answer is: boil it.  I think as long as you refrain from boiling it for hours, it is just fine.

In place of the corned beef, I sliced a package of Tofurky kielbasa on the bias and then did a quick saute in a bit of olive oil.  Once it was lightly browned, I turned off the heat and finished cooking the cabbage.  Finally, I artfully arranged the "beef" over a bed of Red Cabbage with Caraway Seeds from The Urban Vegan.  

It was a delightful combination of sweet and savory, a little crunchy and a little chewy.  We happily finished it all up while discussing how some famous people manage to have long, fruitful, and relevant careers (think Madonna, Tom Hanks, Robert De Niro, Steven Tyler) while other celebs enjoyed a phenomenal career until the had some kind of major meltdown and never quite make it back to normal (for example, Mel Gibson, Britney Spears, Tom Cruise, Mariah Carey).

I love Mister's and my dinner conversations.