tag:blogger.com,1999:blog-80608447302770869792024-03-06T02:17:30.945-05:00The Vegan ChronicleR Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.comBlogger550125tag:blogger.com,1999:blog-8060844730277086979.post-47205171934830750692014-01-02T10:59:00.003-05:002014-01-02T10:59:39.056-05:00New web addressPlease note that you can now find me blogging at <a href="http://www.veganchronicle.wordpress.com/">www.veganchronicle.wordpress.com</a><br />
<br />R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-4776605511601877852013-10-30T20:29:00.000-04:002013-11-10T20:52:23.931-05:00Chinese Hot Pot of Beef and Vegetables<div class="separator" style="clear: both; text-align: center;">
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Gardein's beefless tips are the perfect size for using in beef stews, whether you cook with <a href="http://veganchronicle.blogspot.com/2011/08/real-texas-chili.html">classic American</a> flavors, add <a href="http://veganchronicle.blogspot.com/2010/11/beef-beer-and-barley-stew.html">novel twists to old favorites</a>, <a href="http://veganchronicle.blogspot.com/2012/05/carne-con-papas-stew-of-beef-and.html">venture down to South America</a>, or - in this case - take a cue from the flavors of the Far East. If you're short on time, you don't need to simmer the stew a full hour in step 3, as Gardein doesn't need that long to cook. I like the long simmer so the flavors have extra time to blend (especially the cinnamon), but 20 minutes is all you technically need.<br />
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<b>Ingredients:</b><br />
<ul>
<li>4 teaspoons canola oil, divided</li>
<li>1 and 1/2 pounds frozen Gardein beefless tips (about 5 and 1/2 cups)</li>
<li>1/2 cup chopped green onions</li>
<li>2 tablespoons peeled and minced fresh ginger</li>
<li>1 teaspoon crushed aniseed<span style="font-size: large;">*</span></li>
<li>4 minced garlic cloves</li>
<li>1 and 3/4 cups vegan beef broth (prepared from Not Beef bouillon)</li>
<li>2 and 3/4 cups water</li>
<li>1/4 cup low-sodium soy sauce</li>
<li>1 tablespoon vegan brown sugar</li>
<li>1 tablespoon sherry<span style="font-size: large;">**</span></li>
<li>2 teaspoons chile paste with garlic<span style="font-size: large;">***</span></li>
<li>2 cinnamon sticks</li>
<li>2 cups (1-inch) peeled and cubed turnips</li>
<li>1 and 1/2 cups baby carrots</li>
<li>1 tablespoon water</li>
<li>2 teaspoons cornstarch</li>
<li>8 cups fresh spinach</li>
</ul>
1. Heat 2 teaspoons of the canola oil in a Dutch oven over medium-high heat. Add half of the beefless tips and cook for about 6 to 7 minutes, until browned. Remove from the pan and repeat with the remaining 2 teaspoons oil and remaining beefless tips. Remove from the pan.<br />
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2. Add the green onions, ginger, aniseed, and garlic; saute for 30 seconds. Stir in the beef broth and scrape the pan to remove any browned bits.<br />
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3. Return the beefless tips to the pan, along with the water, soy sauce, brown sugar, sherry, chile paste, and cinnamon sticks. Bring to a boil, then cover, reduce heat, and simmer for 1 hour.<br />
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4. Stir in the turnips and carrots; simmer for an additional 45 minutes, until the veggies are tender.<br />
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5. In a small bowl, whisk together 1 tablespoon water and the cornstarch. Add the cornstarch mixture to the pot and bring to a boil; cook for 1 minute, stirring frequently.<br />
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6. Add the spinach; cover and cook for a final 3 minutes - the spinach should be wilted. Discard the cinnamon sticks before ladling into bowls.<br />
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Great accompaniments for this stew include warm French bread:<br />
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or Chinese noodles. Serve the noodles on the side, or add directly to the bowl:<br />
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<span style="font-size: large;">*</span>A mortar and pestle make quick work of crushing the aniseed, but you can also use a spice grinder.<br />
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<span style="font-size: large;">**</span>I prefer not to buy sherry for two reasons: a) because most companies filter their product through non-vegan ingredients, and it can be very hard to track down a bottle you're sure is vegan and b) because so many recipes call for just a tablespoon or so; because I'm not a sherry drinker, much of it goes to waste. Enter <a href="http://www.napavalleynaturals.com/Sherry-California-Cooking-Wine/p/NVN-SHERRYCW&c=NapaValleyNaturals@CookingWines">Napa Valley Natural</a>'s cooking sherry, which their FAQ specifies is vegan and which will keep for ages in the pantry.<br />
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<span style="font-size: large;">***</span>If you'd prefer more "hot" to your hot pot, use 3 teaspoons chile paste.<br />
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<b>Nutrition Info:</b><br />
6 servings (1 and 1/3 cups), Calories 359<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9elZRFAsJTxRPYhAqcOlqlaWM1vv0zo0QxFKj1P-kQO-vUtkB7fSJZjSwiUaASdg4j8keThWTkDtW8p0XbnqgzGZ2m8dwyUrAGuwPNxMW80I-n5h-LGBFJvtSP72jU0HjSSHxzsM3-lg/s1600/Chinese+Hot+Pot+of+Beef+and+Vegetables+%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9elZRFAsJTxRPYhAqcOlqlaWM1vv0zo0QxFKj1P-kQO-vUtkB7fSJZjSwiUaASdg4j8keThWTkDtW8p0XbnqgzGZ2m8dwyUrAGuwPNxMW80I-n5h-LGBFJvtSP72jU0HjSSHxzsM3-lg/s320/Chinese+Hot+Pot+of+Beef+and+Vegetables+%25285%2529.JPG" width="320" /></a><b>Tasting Notes:</b><br />
There is wonderful complexity to the broth - definitely spicy from the chile paste, but with hints of sweetness (the brown sugar and cinnamon), and great fresh ginger. The veggies are super tender and naturally sweet after cooking, which makes them the perfect foil for the savory beef. The spinach is a must, adding lovely freshness, and keeping this dish from seeming too heavy. A bowl of pure comfort. <br />
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<b>Rating:</b><br />
4 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-15282589096667372472013-10-29T21:00:00.004-04:002013-11-05T14:35:39.198-05:00Pumpkin-Praline Custards<div class="separator" style="clear: both; text-align: center;">
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I couldn't let October end without making one more pumpkin recipe. Ok, I admit this time I'm cheating and using organic pureed pumpkin from a can, but if you want to have fun with fresh pumpkin, see my posts for <a href="http://veganchronicle.blogspot.com/2013/10/sugar-roasted-pumpkin.html">Sugar-Roasted Pumpkin</a> or <a href="http://veganchronicle.blogspot.com/2013/10/pumpkin-pear-and-cranberry-gratin.html">Pumpkin, Pear, and Cranberry Gratin</a>. You'll have some of the canned pumpkin leftover after making these custards, so why not skip Starbucks and make a <a href="http://www.peta.org/living/vegetarian-living/vegan-pumpkin-spice-latte.aspx">vegan pumpkin spice latte</a> at home?<br />
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<b>Ingredients:</b><br />
For the custards:<br />
<ul>
<li>1 and 1/2 cups vanilla soy milk</li>
<li>3/4 cup canned pumpkin</li>
<li>2/3 cup vegan sugar</li>
<li>1 and 1/2 teaspoons ground cinnamon</li>
<li>1/2 teaspoon ground nutmeg</li>
<li>1/2 teaspoon vanilla extract</li>
<li>1/4 teaspoon salt</li>
<li>2 vegan eggs<span style="font-size: large;">*</span></li>
<li>Cooking spray</li>
</ul>
For the praline:<br />
<ul>
<li>1/4 cup vegan sugar</li>
<li>2 tablespoons water</li>
<li>1/4 cup chopped pecans</li>
</ul>
1. To prepare the custards, combine the soy milk, pumpkin, 2/3 cup sugar, cinnamon, nutmeg, vanilla, salt, and eggs in a bowl, whisking well until combined.<br />
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2. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place the cups in a 13x9-inch metal baking pan, and add hot water to the pan to a depth of 1 inch.<br />
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3. Bake at 325 degrees for 50 to 60 minutes - a knife inserted in the center of the custards should come out almost clean.<br />
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4. Remove the custard cups from the pan and cool completely on a wire rack. Cover and chill for at least 3 hours.<br />
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5. Meanwhile, prepare the praline: combine the remaining 1/4 cup sugar with the water in a small skillet. Cook over medium-high heat heat for 4 minutes, stirring occasionally, until golden.<br />
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6. Remove from heat and stir in the pecans. Immediately scrape the mixture onto a baking sheet coated with cooking spray, spreading evenly, and let cool completely before breaking into small pieces.<br />
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7. Sprinkle about 1 tablespoon praline over each custard to serve.<br />
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<span style="font-size: large;">*</span>Normally I would recommend Ener-G egg replacer for the eggs, but I found myself without some at home for the first time, and decided to try my hand at flax eggs (ground flaxseed blended with water). Although the results were fine, I think these custards would have set even better with Ener-G, so don't let yourself get caught in a pinch without it!<b> </b><br />
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<b>Nutrition Info:</b><br />
6 servings (1 custard, about 1 tablespoon praline), Calories 220<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8X6g8WS4IpJFJdaKc451yrtR8w7LnGnb5HheZDOVj6JAe90uTpONWefuH9vmhrfiP3ueQb-Ve2nsPg5j0b3UyzhDOXI3XyFFtXqC6N_xqIa3mg7W4Qf9Zmpgh0e3hcm125dAfyQG4U-V/s1600/Pumpkin-Praline+Custards+(7).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8X6g8WS4IpJFJdaKc451yrtR8w7LnGnb5HheZDOVj6JAe90uTpONWefuH9vmhrfiP3ueQb-Ve2nsPg5j0b3UyzhDOXI3XyFFtXqC6N_xqIa3mg7W4Qf9Zmpgh0e3hcm125dAfyQG4U-V/s320/Pumpkin-Praline+Custards+(7).JPG" width="320" /></a>This was definitely a nice and different way to enjoy pumpkin in a dessert, but I was a little disappointed in the end result. The flavor was surprisingly bland, so I'd add more spice (and perhaps cloves in addition to the nutmeg and cinnamon), and I'd probably use tofu in place of the egg replacer to achieve a thicker and creamier final product. As is, this wasn't nearly as good as pumpkin pies I've baked, so I'll stick with <a href="http://veganchronicle.blogspot.com/2012/11/gingered-pumpkin-pie.html">pie</a> next time. See my note on Ener-G eggs versus flaxseed eggs above, however, as that might have been part of the problem.<br />
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<b>Rating:</b><br />
3 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-73976411794965551192013-10-28T21:47:00.000-04:002013-11-05T14:38:30.648-05:00Warm Salad of Mustard Greens and Black-Eyed Peas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAl4UmexxipJrIj9WPChcDV5FxWZsA0tUGTYnKi6PRv0CsSkbscxnZ-JAlVuNZz1kI-TEltesBiDNpA0lVsiRuGj1GIbFqy1dyegEKNzXAcbMcBQZCfpDIQQ_gCqVf_IvuKNnda2liy14w/s1600/Warm+Salad+of+Mustard+Greens+and+Black-Eyed+Peas+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAl4UmexxipJrIj9WPChcDV5FxWZsA0tUGTYnKi6PRv0CsSkbscxnZ-JAlVuNZz1kI-TEltesBiDNpA0lVsiRuGj1GIbFqy1dyegEKNzXAcbMcBQZCfpDIQQ_gCqVf_IvuKNnda2liy14w/s320/Warm+Salad+of+Mustard+Greens+and+Black-Eyed+Peas+(5).JPG" width="320" /></a></div>
<a href="http://eatmorekale.com/">Kale is awesome</a> of course, but if you've overdosed on this vegan superstar, try other leafy greens for a little variety. I very rarely buy mustard greens, so they were a nice change of pace in this warm salad. Mustard greens are loaded with folate, and they'll still have strong flavor and great texture even after wilting.<br />
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<b>Ingredients:</b><br />
<ul>
<li>2 chopped Lightlife bacon slices</li>
<li>Cooking spray </li>
<li>12 cups torn mustard greens</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>1 tablespoon olive oil</li>
<li>1/2 cup chopped green onions</li>
<li>2 teaspoons caraway seeds</li>
<li>3 minced garlic cloves</li>
<li>1 seeded and chopped jalapeno pepper</li>
<li>1 (16-ounce) rinsed and drained can black-eyed peas</li>
<li>1/4 cup balsamic vinegar</li>
</ul>
1. Cook the bacon in a large skillet coated with cooking spray over medium heat until crispy - about 5 to 6 minutes. Remove from the pan.<br />
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2. Recoat the skillet with cooking spray and add the mustard greens; cook for 4 minutes, until the greens wilt. <br />
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3. Combine the wilted greens in a large bowl with the salt and black pepper; set aside.<br />
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4. Heat the olive oil in the pan, and add the green onions, caraway seeds, garlic, and jalapeno; cook for 1 minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-PQL29-S8GfRJ5SLB2bco9Fmit6gacpVclKDfaMEe0qoQXpQTiXszERRKg6PqJxNDxpRUGGGQ6CvqX2bY-Gi9bm9nzoZUmM2x5yBP8roys3Ib_O8fp_9EZhlIm8wg6JTJLmpRTj2sRIT/s1600/Warm+Salad+of+Mustard+Greens+and+Black-Eyed+Peas+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-PQL29-S8GfRJ5SLB2bco9Fmit6gacpVclKDfaMEe0qoQXpQTiXszERRKg6PqJxNDxpRUGGGQ6CvqX2bY-Gi9bm9nzoZUmM2x5yBP8roys3Ib_O8fp_9EZhlIm8wg6JTJLmpRTj2sRIT/s320/Warm+Salad+of+Mustard+Greens+and+Black-Eyed+Peas+%25283%2529.JPG" width="320" /></a></div>
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5. Add the black-eyed peas and cook for 1 minute. Stir in the balsamic vinegar and bring to a boil.<br />
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6. Once boiling, remove from heat and add the black-eyed pea mixture to the greens. Sprinkle with the chopped bacon.<br />
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<b>Nutrition Info:</b><br />
4 servings (3/4 cup), Calories 168<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6kQF2AIwKq0-lhyDC6XgZCzMBhNbvYTHoQ7Afvf0_Qu6yasbKcKK_EjqIM5oDq5xcqKxZeaQSUAO2JplKp3kTyAL_BbjMEOHu4DT5ty98C25Tg8wpSz1pl5YmeSBl0C3A5CAuFNDSs0g/s1600/Warm+Salad+of+Mustard+Greens+and+Black-Eyed+Peas+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6kQF2AIwKq0-lhyDC6XgZCzMBhNbvYTHoQ7Afvf0_Qu6yasbKcKK_EjqIM5oDq5xcqKxZeaQSUAO2JplKp3kTyAL_BbjMEOHu4DT5ty98C25Tg8wpSz1pl5YmeSBl0C3A5CAuFNDSs0g/s320/Warm+Salad+of+Mustard+Greens+and+Black-Eyed+Peas+%25284%2529.JPG" width="320" /></a>At first bite, I felt that the balsamic was too strong. But as I continued eating, I decided it needs to be exactly as is, in order to stand up to the pungent and strongly-flavored mustard greens. The black-eyed peas felt a little bland, but at the same time that meant they provided a nice, neutral background for the greens. I loved the caraway flavor, but I would add another bacon slice or two and leave out the jalapeno next time. <br />
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<b>Rating:</b><br />
3.5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-19838061193313697352013-10-25T21:50:00.000-04:002013-11-05T14:42:06.892-05:00Burghul bi Jibn wal Batinjan (Bulgur with Cheese and Eggplant)<div class="separator" style="clear: both; text-align: center;">
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I'm ashamed to admit that I've rarely used bulgur beyond tabbouleh, and it felt about time to remedy that situation; it's one of those great grains loaded with iron, protein, and fiber, so makes a great base for a vegan entree. This particular dish is actually a Syrian recipe, a cuisine I've never tried before. I recommend coarse-ground bulgur, although medium-ground would work - just don't choose the finely-ground variety. This particular dish would normally be made with halumi cheese, but <a href="http://followyourheart.com/">Follow Your Heart's Vegan Gourmet mozzarella</a> makes a nice alternative.<br />
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<b>Ingredients:</b><br />
<ul>
<li>6 ounces Vegan Gourmet mozzarella</li>
<li>6 cups (1-inch) cubed eggplant</li>
<li>3/4 teaspoon salt, divided</li>
<li>4 teaspoons olive oil, divided</li>
<li>4 cups vertically sliced onion</li>
<li>2 cups uncooked coarse-ground bulgur</li>
<li>3 and 1/4 cups boiling water</li>
<li>1/4 teaspoon black pepper</li>
</ul>
1. Dice the cheese; set aside.<br />
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2. Place the eggplant in a colander and sprinkle with 1/2 teaspoon salt, tossing well. Let stand for 20 minutes to drain. Rinse, pat dry with paper towels, and set aside.<br />
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3. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the onion; saute for 15 minutes, stirring frequently, until golden brown.<br />
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4. Add the remaining 1/4 teaspoon salt, the bulgur, boiling water, and black pepper. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 10 to 15 minutes - the liquid should be absorbed.<br />
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5. Heat an additional teaspoon oil in a large skillet over medium-high heat. Add the eggplant; saute for 10 minutes, until browned.<br />
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Note: Since you're only using a teaspoon of olive oil here, be sure to watch closely and stir often enough that the eggplant doesn't stick to the pan. <br />
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6. Combine the diced cheese, bulgur mixture, eggplant, and remaining 2 teaspoons oil in a Dutch oven, tossing well. Place over medium heat for 5 minutes.<br />
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The dish will be best served hot.<br />
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<b>Nutrition Info:</b><br />
6 servings (1 and 1/2 cups), Calories 325<b> </b><br />
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<b>Tasting Notes:</b><br />
The olive oil stirred in right at the end makes this a good bit oilier than the food I normally eat, making it feel indulgent and rich. Nutty bulgur, eggplant that is tender to perfection, and delightful tidbits of cheese all make this recipe a keeper. I would caramelize the onions way down next time though - closer to 30 minutes, with a touch of vegan sugar added - before proceeding to the next step. <br />
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<b>Rating: </b><br />
3.5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-22425247543589892322013-10-22T21:31:00.000-04:002013-11-06T15:40:51.724-05:00Marinara Sauce<div class="separator" style="clear: both; text-align: center;">
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Make it a classic Italian pasta night with this homemade marinara sauce. There are differences of opinion on where 'marinara' sauce got its name. <i>Mare</i> means the sea, so the name may originally have referred to the fact that sailors could easily make this sauce with ingredients they had on hand - tomatoes, garlic, and olive oil. No need for vegans to worry though - marinara sauce contains no seafood.<br />
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The effort in this version goes into peeling and chopping all those tomatoes, but after that the sauce just needs to simmer mostly hands-free. For a step-by-step guide on peeling tomatoes, see my post for <a href="http://veganchronicle.blogspot.com/2013/06/summer-tomato-and-carrot-soup.html">Summer Tomato-and-Carrot Soup</a>.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 tablespoon olive oil</li>
<li>1 and 1/2 tablespoons minced garlic</li>
<li>6 cups coarsely chopped and peeled tomato</li>
<li>3/4 teaspoon salt</li>
<li>1/2 teaspoon black pepper</li>
<li>1/4 cup chopped fresh basil</li>
<li>1/4 cup chopped fresh parsley</li>
<li>8 cups hot cooked spaghetti</li>
</ul>
1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 2 minutes, stirring frequently.<br />
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2. Add the tomato, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.<br />
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3. Stir in the basil and parsley, and cook for a final minute.<br />
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4. Meanwhile, prepare the spaghetti (start with 1 pound uncooked pasta to yield 8 cups). Serve about 1 cup sauce over 1 and 1/3 cups pasta on each of 6 plates or bowls.<b> </b><br />
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<b>Nutrition Info:</b><br />
6 servings (1 and 1/3 cups pasta, 1 cup sauce), Calories 384<br />
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<b>Tasting Notes:</b><br />
Exactly as fresh and light as I hoped - not at all heavy or salty like canned sauces can be. I'd use a touch less black pepper and a touch more fresh basil, and then the balance here would be perfect. The portion above yields just a light coating of sauce over each serving of pasta, so use a ratio of less pasta and more sauce if you prefer. <br />
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<b>Rating:</b><br />
3 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-28955370522297422392013-10-21T21:39:00.006-04:002013-11-05T14:46:48.960-05:00Chicken-Fruit Salad<div class="separator" style="clear: both; text-align: center;">
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The mix of savory vegan chicken strips (Beyond Meat or Gardein both work well here) and sweet fruit makes this a different and fun salad. You can make the dressing ahead of time (up to a week), and refrigerate until ready to dress the salad. <br />
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<b>Ingredients:</b><br />
For the dressing:<br />
<ul>
<li>1/3 cup agave nectar</li>
<li>1/4 cup red wine vinegar<span style="font-size: large;">*</span></li>
<li>1/4 cup plain non-dairy yogurt</li>
<li>1 tablespoon Dijon mustard</li>
<li>2 teaspoons olive oil</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
</ul>
For the salad:<br />
<ul>
<li>1 (10-ounce) package Italian-blend salad greens</li>
<li>2 cups grilled vegan chicken strips</li>
<li>1 cup blueberries</li>
<li>1 cup quartered strawberries</li>
<li>1 cup sliced banana</li>
<li>1 cup peeled and sliced kiwifruit</li>
<li>2 tablespoons toasted pine nuts<span style="font-size: large;">**</span> </li>
<li>1 ounce prepared vegan herbed goat cheese<span style="font-size: large;">***</span></li>
</ul>
1. To prepare the dressing, combine all ingredients listed under 'Dressing' and whisk well to combine.<br />
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Note: If you prefer to use this dressing with a different salad, stop reading right here. The recipe yields 3/4 cup, enough for 4 servings (3 tablespoons) of 120 calories each.<br />
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2. To prepare the salad, arrange about 1 and 1/2 cups salad greens on each of 4 plates.<br />
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3. Divide the chicken, blueberries, strawberries, banana, kiwi, pine nuts, and prepared goat cheese evenly among the plates.<br />
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4. Top each serving with 3 tablespoons dressing.<br />
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For a quick midday meal or brunch, try serving with poppy seed muffins -
I love the ones from <a href="http://www.everydaygourmetbakery.com/">Everyday Gourmet</a>, a 100% vegan bakery. <br />
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<span style="font-size: large;">*</span>If you prefer to play up the fruit theme even more, use raspberry vinegar in place of the red wine vinegar<br />
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<span style="font-size: large;">**</span>Toast the pine nuts in a small skillet over medium heat for 4 to 5 minutes. Shake or stir frequently, so the nuts don't burn. <br />
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<span style="font-size: large;">***</span>To prepare the goat cheese, combine 1 ounce crumbled Veg Cuisine Mediterranean Herb feta, 1 and 1/2 teaspoons vegan cream cheese, 1 and 1/2 teaspoons vegan mayonnaise, and a splash of lemon juice. Mash with a fork until well blended.<br />
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<b>Nutrition Info:</b><br />
4 servings (1 portion), Calories 332<br />
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<b>Tasting Notes:</b><br />
Take note: the dressing is <i>sweet</i>. However, that makes it a perfect foil to the bitterness of Italian greens (like radicchio), but I'd recommend caution if employing the dressing elsewhere. The salad is full of delightful tidbits (that feels the best way to describe it), my favorites being the blueberries, toasted nuts, and bananas. I'd definitely add more chicken per serving, to make this a heartier entree portion, and also just crumble vegan feta over the top next time instead of taking the extra step to prepare vegan goat cheese. <br />
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<b>Rating: </b><br />
3.5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-49283817520961416782013-10-15T20:59:00.000-04:002013-11-05T14:49:16.131-05:00Chicken Curry Pitas<div class="separator" style="clear: both; text-align: center;">
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Use your favorite vegan chicken strips for this recipe - whether Beyond Meat or Gardein, though I chose the latter. For the chutney, choose medium or hot, depending on how much heat you can tolerate. I like Geeta's medium mango chutney, certified vegan by the U.K. <a href="http://www.vegansociety.com/">Vegan Society</a>.<br />
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<b>Ingredients:</b><br />
<ul>
<li>3 cups chopped and cooked vegan chicken<span style="font-size: large;">*</span></li>
<li>1/3 cup chopped celery</li>
<li>1/4 cup vegan mayonnaise</li>
<li>2 tablespoons raisins</li>
<li>1 tablespoon chopped green onions</li>
<li>2 tablespoons mango chutney</li>
<li>1 teaspoon curry powder</li>
<li>2 teaspoons fresh-squeezed lemon juice</li>
<li>4 (6-inch) pitas</li>
<li>8 red leaf lettuce leaves</li>
</ul>
1. In a bowl, combine the chicken, celery, mayo, raisins, green onions, chutney, curry powder, and lemon juice.<br />
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2. Cut each pita in half, and line each half with a lettuce leaf.<br />
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3. Spoon about 1/2 cup chicken mixture into each pita half.<br />
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I recommend serving with a couscous salad: toss whole wheat couscous with crumbled vegan feta cheese, chopped tomatoes, and chopped cucumber.<br />
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Or, the pitas are also nice with a refreshing salad of mixed fresh fruit: <br />
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For dessert tonight, I intended to pick up a package of Fig Newman's, assuming they were vegan. A quick ingredient scan revealed - alas! - no. Luckily, on the next shelf over were <a href="http://barbaras.com/">Barbara's</a> fig cookies, 100% vegan and satisfying my craving, a nice little discovery.<br />
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<span style="font-size: large;">*</span>Cook the chicken according to package directions ahead of time, then chop into bite-sized pieces and proceed with the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4W42rYeuNiDIorU_v-ewIW0dqbOfoHnLMlXDoOmszz6p9g3_ngmduCavhVt5-yGxyythyphenhyphenBNQ-_BPsO_K91S8RaFxaWlWhAlN7cSSQJ1jruxEO73lxe2jYV6A97E0cUuyMK_xKVUueTKD/s1600/Chicken+Curry+Pitas+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4W42rYeuNiDIorU_v-ewIW0dqbOfoHnLMlXDoOmszz6p9g3_ngmduCavhVt5-yGxyythyphenhyphenBNQ-_BPsO_K91S8RaFxaWlWhAlN7cSSQJ1jruxEO73lxe2jYV6A97E0cUuyMK_xKVUueTKD/s320/Chicken+Curry+Pitas+%25281%2529.JPG" width="320" /></a></div>
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<b>Nutrition Info:</b><br />
4 servings (2 pita halves), Calories 363<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVdjsujC9T9x5cFOwaNr5J_f8ajMfxZLSv9UDXpMny-V7eCzx-oRdtvqTEqHSMQQ49IPXt35qwV-euAsxrtL2B0rVbs0C0jiDyOpT5gxPncQFNGj6jFfzC3Om-gcdUj2cSaZBDID3Lk5V/s1600/Chicken+Curry+Pitas+%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVdjsujC9T9x5cFOwaNr5J_f8ajMfxZLSv9UDXpMny-V7eCzx-oRdtvqTEqHSMQQ49IPXt35qwV-euAsxrtL2B0rVbs0C0jiDyOpT5gxPncQFNGj6jFfzC3Om-gcdUj2cSaZBDID3Lk5V/s320/Chicken+Curry+Pitas+%25285%2529.JPG" width="320" /></a>A great combination of spicy curry and sweet chutney coated the chicken. I would just amp up all the flavors here a bit more next time - more raisins and celery, and more curry powder especially. I'd like to try warming up the pita next time too, as I think that would make these even better. These pitas would definitely make a great picnic sandwich. <br />
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<b>Rating:</b><br />
4 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-84424038032029742132013-10-14T20:56:00.001-04:002013-11-06T15:32:09.490-05:00Raspberry-Chocolate Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVROxiwh9EtwWhaxaor4m9VC3W1WrMvH8iDfIcoZLNNJBoDJO4ZhDZ3BWhu7pgq-Rl_-77HDINDXpZf8btt5yPNBfWKR1G3YS9GztG5cO_YMcrWjBVoB80rlBCeFSxH09hsIW2DHrDOmHj/s1600/Raspberry-Chocolate+Bars+(7).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVROxiwh9EtwWhaxaor4m9VC3W1WrMvH8iDfIcoZLNNJBoDJO4ZhDZ3BWhu7pgq-Rl_-77HDINDXpZf8btt5yPNBfWKR1G3YS9GztG5cO_YMcrWjBVoB80rlBCeFSxH09hsIW2DHrDOmHj/s320/Raspberry-Chocolate+Bars+(7).JPG" width="320" /></a></div>
These yummy bar cookies use few ingredients and come together fast. I recommend seedless jam for the best consistency, but if you can't find a good vegan version, regular raspberry jam will do in a pinch. One to try: <a href="http://www.santacruzorganic.com/">Santa Cruz Organic</a>. <br />
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<b>Ingredients:</b><br />
<ul>
<li>1 cup all-purpose flour</li>
<li>1 cup quick-cooking oats</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>3/4 cup packed vegan brown sugar</li>
<li>5 tablespoons vegan butter</li>
<li>1/2 cup semisweet chocolate chips (such as <a href="http://store.veganessentials.com/chocolate-dream-semi-sweet-baking-chips-p3183.aspx">Chocolate Dream</a>)</li>
<li>1 (10-ounce) jar seedless raspberry jam<span style="font-size: large;">*</span></li>
</ul>
1. Lightly spoon the flour into a dry measuring cup and level with a knife. Combine the flour in a bowl with the oats, baking soda, and salt. Set aside.<br />
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2. In the bowl of a stand mixer, combine the brown sugar and butter; beat at medium speed until smooth.<br />
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3. Add the flour mixture and stir until blended - your mixture will still be crumbly.<br />
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4. Transfer 3/4 cup of this dough to a bowl, and toss with the chocolate chips.<br />
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5. Press the remaining dough into the bottom of an 8-inch square metal baking pan.<br />
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Note: The mixture is crumbly, but as soon as you press it together, the stickiness from the butter and sugar helps it all glue together. Just make sure to pat firmly.<br />
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6. Spread the jam evenly over the dough - this stage is a touch delicate, to ensure you don't disturb the layer of dough underneath, but slow and steady will win the race. <br />
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7. Sprinkle with the chocolate chip mixture, then bake at 375 degrees for 30 minutes, until golden brown. Cool completely on a wire rack before cutting into 16 squares.<br />
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<span style="font-size: large;">*</span>Substitute a different flavor jam if you're not a raspberry fan, or just for a fun variation.<b> </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtA3EJwiZC1QFs84PZwScjp5TWwajRkab1KqNGROdosa7nmIl2ogfHHJ5cmC_kS86uL0a7o_3jRMr7g-FM5JOfAlrukGCl6Uzkn2H1hNLNOpLRa-Zv61p4-iWnVMyNlLjjDOI5DUhaVUD/s1600/Raspberry-Chocolate+Bars+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtA3EJwiZC1QFs84PZwScjp5TWwajRkab1KqNGROdosa7nmIl2ogfHHJ5cmC_kS86uL0a7o_3jRMr7g-FM5JOfAlrukGCl6Uzkn2H1hNLNOpLRa-Zv61p4-iWnVMyNlLjjDOI5DUhaVUD/s320/Raspberry-Chocolate+Bars+%25288%2529.JPG" width="320" /></a></div>
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<b>Nutrition Info:</b><br />
16 servings (1 bar), Calories 175 <br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGG9eafCFrWoUef-2bTU15_LLRkjVERQuJd1CnZXGmfKF1TzPGx8ElV-vUdm0HIdn6KkJihCSp_HXx_hX8NUtyT1NNcxyoTg9nSHtLQV_759CbH6_bncOtTBIykrG6it_jEULAul1VFmi/s1600/Raspberry-Chocolate+Bars+%25289%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGG9eafCFrWoUef-2bTU15_LLRkjVERQuJd1CnZXGmfKF1TzPGx8ElV-vUdm0HIdn6KkJihCSp_HXx_hX8NUtyT1NNcxyoTg9nSHtLQV_759CbH6_bncOtTBIykrG6it_jEULAul1VFmi/s320/Raspberry-Chocolate+Bars+%25289%2529.JPG" width="320" /></a>Ah-mazing. The top and bottom have the perfect blend of salty, crunchy, sweet, and chocolate, and a perfect layer of raspberry is sandwiched in the middle. Guests will easily believe these are a bakery creation, rather than something you whipped up at home. I do recommend coating your pan with cooking spray, as these were just a touch hard to extract from the pan, especially where the jelly adhered to the metal sides.<br />
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How amazing are these? So amazing they deserve one more picture. Enjoy. <br />
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<b>Rating:</b><br />
5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com4tag:blogger.com,1999:blog-8060844730277086979.post-91694755890931613052013-10-13T21:50:00.000-04:002013-11-06T15:32:58.536-05:00Curried Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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Last month I made a butternut squash and apple soup that I decided was a bit too sweet. To make a more classic butternut soup, I've increased the amount of squash, and switched to tart Granny Smith apples for this version. A touch of soy creamer adds a nice layer of richness.<br />
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<b>Ingredients:</b><br />
<ul>
<li>2 teaspoons canola oil</li>
<li>1 cup thinly sliced leek</li>
<li>1 tablespoon curry powder</li>
<li>1 tablespoon vegan brown sugar</li>
<li>3/4 teaspoon ground cumin</li>
<li>1/4 teaspoon ground red pepper</li>
<li>5 chopped garlic cloves</li>
<li>6 cups peeled and chopped butternut squash</li>
<li>6 cups water</li>
<li>4 cups peeled and chopped Granny Smith apple</li>
<li>1/3 cup plain non-dairy creamer</li>
<li>3/4 teaspoon salt</li>
<li>2/3 cup minced fresh cilantro</li>
</ul>
1. Heat the canola oil in a Dutch oven over medium heat. Add the leek, curry powder, brown sugar, cumin, ground red pepper, and garlic. Cook for 2 minutes, stirring frequently.<br />
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2. Add the squash, water, and apple. Bring the mixture to a boil, then cover, reduce heat, and simmer for 25 minutes.<br />
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3. Transfer half of the soup to a blender and process until smooth; transfer to a large bowl. Repeat with the remaining soup, then return the pureed soup to the pan. Stir in the creamer and salt, and cook for 1 minute, to heat thoroughly.<br />
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4. Ladle 1 cup soup into each of 10 bowls, and sprinkle each serving with about 1 tablespoon cilantro.<br />
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Perfect for a light fall lunch with a handful of walnuts and plump fresh figs. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFFILjdU5aWEErRX2F0NrFX0kpDC8XndqY9CksTO5Ir_1UgBr7uT98NO0YXaHAz0VkZW7kkhPN4Zttur_LvYxboZm0IR_Xjt4POLjGLbfW7ySv5w0H74DEQ_y7pDSIyeX8SIZjldmh154/s1600/Curried+Butternut+Squash+Soup+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFFILjdU5aWEErRX2F0NrFX0kpDC8XndqY9CksTO5Ir_1UgBr7uT98NO0YXaHAz0VkZW7kkhPN4Zttur_LvYxboZm0IR_Xjt4POLjGLbfW7ySv5w0H74DEQ_y7pDSIyeX8SIZjldmh154/s320/Curried+Butternut+Squash+Soup+%25285%2529.JPG" width="320" /></a></div>
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<b>Nutrition Info:</b><br />
10 servings (1 cup), Calories 139<br />
<br />
<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHhF92UMwZefL48l8hDwxcWHnSzWoIK-jRwocyQsei30tcBpG9r3vJ_PG9969G8nw-TQxOZ-XniGB9f9WDVrVui-wYc42qNHmVILKBobWHfsXx4u-yNCsVzWTwoLq13bNInyKXpiaAp3h/s1600/Curried+Butternut+Squash+Soup+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHhF92UMwZefL48l8hDwxcWHnSzWoIK-jRwocyQsei30tcBpG9r3vJ_PG9969G8nw-TQxOZ-XniGB9f9WDVrVui-wYc42qNHmVILKBobWHfsXx4u-yNCsVzWTwoLq13bNInyKXpiaAp3h/s320/Curried+Butternut+Squash+Soup+%25284%2529.JPG" width="320" /></a>I definitely got the savory, butternut flavor I was hoping for this time around. If you like curry powder, then this recipe is for you - much more forward than in my <a href="http://veganchronicle.blogspot.com/2013/09/curried-squash-apple-soup.html">Curried Squash-Apple Soup</a>. That said, I'd leave out the ground red pepper, as the curry makes it plenty spicy enough. The cilantro on top is a nice contrasting flavor. <br />
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<b>Rating:</b><br />
3 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-76688115546294578822013-10-07T22:12:00.000-04:002013-11-06T15:34:47.599-05:00Zucchini, Olive, and Cheese Quesadillas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinI_PG8dKZN5KzqKpcF6lAMkanRtpp-vn05O2AZ-NSCKNZOfSNkoSAWZq-xtaOsN6vlrK18Z_BQLtTG8KWQ8f_ckVIFSY57S72I03I6o_jy8SArbfIR0E185XzYKY6pTL6cRRbY_Y6fsAr/s1600/Zucchini,+Olive,+and+Cheese+Quesadillas+(4).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinI_PG8dKZN5KzqKpcF6lAMkanRtpp-vn05O2AZ-NSCKNZOfSNkoSAWZq-xtaOsN6vlrK18Z_BQLtTG8KWQ8f_ckVIFSY57S72I03I6o_jy8SArbfIR0E185XzYKY6pTL6cRRbY_Y6fsAr/s320/Zucchini,+Olive,+and+Cheese+Quesadillas+(4).JPG" width="320" /></a></div>
I'm having a bit of a feast tonight. Shredded zucchini and two kinds of vegan cheese go into these stuffed quesadillas, and I've added a few side dishes and a dessert to the menu as well.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 teaspoon olive oil</li>
<li>Cooking spray</li>
<li>1/3 cup finely chopped onion</li>
<li>1/2 teaspoon bottled minced garlic</li>
<li>1 and 1/4 cups shredded zucchini</li>
<li>1/4 teaspoon dried oregano</li>
<li>1/8 teaspoon salt</li>
<li>1/8 teaspoon black pepper</li>
<li>4 (8-inch) fat-free flour tortillas</li>
<li>1/2 cup shredded Daiya mozzarella, divided</li>
<li>1/2 cup diced tomato, divided</li>
<li>1/4 cup pitted and chopped kalamata olives, divided</li>
<li>1/4 cup crumbled vegan feta, divided (such as Veg Cuisine)</li>
</ul>
1. Heat the olive oil in a large skillet coated with cooking spray over medium-high heat. Add the onion and garlic, and saute for 1 minute.<br />
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2. Add the zucchini; saute for 2 minutes, until lightly browned. Remove from heat and stir in the oregano, salt, and black pepper. <br />
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3. Wipe the pan clean with paper towels, and recoat with cooking spray. Add 1 tortilla to the pan. Sprinkle with 1/4 cup mozzarella, then top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and an additional tortilla.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5oKj1t-ZS7HBuUJK4T5GnUVsW-6jf23x3GcYg2IK6wCfIZkU4oLuM-skNYhZZY57ITzMRaWJOP5inLEZj-lPZn_yjNmoN7dC1T9zyfZ7wtYIJRaF835CWN9a2BzhwBlGYL4bK_YWXXGg/s1600/Zucchini%252C+Olive%252C+and+Cheese+Quesadillas+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5oKj1t-ZS7HBuUJK4T5GnUVsW-6jf23x3GcYg2IK6wCfIZkU4oLuM-skNYhZZY57ITzMRaWJOP5inLEZj-lPZn_yjNmoN7dC1T9zyfZ7wtYIJRaF835CWN9a2BzhwBlGYL4bK_YWXXGg/s320/Zucchini%252C+Olive%252C+and+Cheese+Quesadillas+%25283%2529.JPG" width="320" /></a></div>
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4. Cook over medium heat for 3 minutes. Carefully turn over and cook for 2 minutes on the other side, until lightly browned. Transfer to a cutting board or platter and cut in half (a serrated knife works best).<br />
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5. Repeat the procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. The quesadillas will be best served warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TCsMLoQEfUg2pvZuD_l1QponDsIZMCckDZ0C_Y9tLF5o8kz3bW5dqh3xFEYOQHC4AZ-1_r06IFczrN0qZRQwo0tA5p9O7JV_AbpA_xFTIFeQzukIPbT_hqqKPzEmlvJDYd7jYkAOnsx-/s1600/Zucchini%252C+Olive%252C+and+Cheese+Quesadillas+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TCsMLoQEfUg2pvZuD_l1QponDsIZMCckDZ0C_Y9tLF5o8kz3bW5dqh3xFEYOQHC4AZ-1_r06IFczrN0qZRQwo0tA5p9O7JV_AbpA_xFTIFeQzukIPbT_hqqKPzEmlvJDYd7jYkAOnsx-/s320/Zucchini%252C+Olive%252C+and+Cheese+Quesadillas+%25288%2529.JPG" width="320" /></a></div>
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I recommend two easy side dishes: First, heat up your favorite canned refried beans (Amy's, Eden Foods, and Whole Foods 365 all make vegan versions).<br />
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Next make a quick grapefruit and avocado salad: In a bowl, combine 4 cups torn romaine lettuce, 2 cups grapefruit sections, and 1 cup peeled and sliced avocado. In a small bowl, whisk together 2 tablespoons agave nectar, 2 tablespoons white balsamic vinegar, 2 teaspoons Dijon mustard, and 2 teaspoons olive oil. Drizzle over the salad and toss to coat.<br />
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For dessert, bring out bowls of lemon sorbet (such as Ciao Bella) topped with fresh orange sections.<br />
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<b>Nutrition Info:</b><br />
4 servings (1 quesadilla half), Calories 235<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemXBMtGYwxRg8lU8_oIozHHs7INYQUM5Oga_o8D7ueiW4wj6cRjeVYzEnsuMCocp0pSH8xOR0iLY5OY2t27KlqIgaqFvUnMCrmRBjUYbX0Zqt7L-PA7bcTBzH3Vbq_vfo3ekGoOVwpnyb/s1600/Zucchini%252C+Olive%252C+and+Cheese+Quesadillas+%25286%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemXBMtGYwxRg8lU8_oIozHHs7INYQUM5Oga_o8D7ueiW4wj6cRjeVYzEnsuMCocp0pSH8xOR0iLY5OY2t27KlqIgaqFvUnMCrmRBjUYbX0Zqt7L-PA7bcTBzH3Vbq_vfo3ekGoOVwpnyb/s320/Zucchini%252C+Olive%252C+and+Cheese+Quesadillas+%25286%2529.JPG" width="320" /></a>Holy moly, these quesadillas are so good they almost defy description. I'll do my best - a perfect blend of the gooey mozzarella and salty feta, just the right amount of olives, fresh zucchini, and perfectly crisp, just-oily-enough tortillas to hold it all together. Add to that hearty refried beans and the suggested salad - with its blend of creamy avocado, sweet dressing, and tart grapefruit - and this was easily the best meal I've eaten in quite a long time. <br />
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<b>Rating:</b><br />
5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-67225021883464567332013-10-06T20:54:00.002-04:002013-11-06T15:34:58.543-05:00Root Vegetable and Cranberry Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh014JBgJ0JiDfsEgos2Z_2CkW_1rCb949NQHpx1BTdSALwxQ7N3jTnS70B_H41pFfJvfg6oAEUIJJd28BihoMhXy29bes96HPjtZ8b210TXMAWn4XpZo9-X1C0Czmyr5-yFuTCxPMrFYX/s1600/Root+Vegetable+and+Cranberry+Bake+%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh014JBgJ0JiDfsEgos2Z_2CkW_1rCb949NQHpx1BTdSALwxQ7N3jTnS70B_H41pFfJvfg6oAEUIJJd28BihoMhXy29bes96HPjtZ8b210TXMAWn4XpZo9-X1C0Czmyr5-yFuTCxPMrFYX/s320/Root+Vegetable+and+Cranberry+Bake+%25285%2529.JPG" width="320" /></a></div>
I made a <a href="http://veganchronicle.blogspot.com/2013/10/pumpkin-pear-and-cranberry-gratin.html">pumpkin gratin</a> with a few dried cranberries sprinkled in last week. The combination was so fantastic I decided to try cranberries with other fall veggies for this homey side dish.<br />
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<b>Ingredients:</b><br />
<ul>
<li>2 cups thinly sliced and peeled Yukon gold potatoes</li>
<li>2 cups thinly sliced and peeled sweet potato</li>
<li>1 and 1/2 cups thinly sliced parsnip</li>
<li>1 cup thinly sliced onion</li>
<li>1/3 cup dried cranberries</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon black pepper</li>
<li>Cooking spray</li>
<li>1 and 1/4 cups vegan chicken broth (such as Imagine)</li>
<li>1/4 cup maple syrup</li>
<li>1 tablespoon chopped fresh thyme</li>
<li>3 tablespoons <a href="http://www.barnivore.com/search?utf8=%E2%9C%93&keyword=bourbon&commit=Search">bourbon</a></li>
<li>1 and 1/2 tablespoons fresh-squeezed lemon juice</li>
<li>1 tablespoon vegan butter</li>
</ul>
1. Combine the potatoes, sweet potato, parsnip, onion, cranberries, salt, and black pepper in an 11x7-inch baking dish coated with cooking spray. Set aside.<br />
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2. In a saucepan, combine the broth, maple syrup, thyme, bourbon, lemon juice, and butter. Bring to a boil, then remove from heat and pour over the vegetables.<br />
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3. Cover and bake at 375 degrees for 20 minutes. During this time, the vegetables will steam and soften. Uncover and bake an additional 50 minutes - the veggies will caramelize and roast during this second phase.<br />
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Note: Substitute 1 teaspoon dried thyme for the fresh if you prefer.<br />
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<b>Nutrition Info:</b><br />
6 servings (about 1 cup), Calories 205<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rRx2Rs0ev-9IgAjjkyswVK6yq4jsiGq_46xI-UDrLtVba2CWE24hSUCxahHJx-XyRVHntwXyYhDUDLswUxNaxOWCmzyBQV3IRla9Fzf1EVkYbm4xlOJji_56gS3tiZJuYQu22QtAJVYG/s1600/Root+Vegetable+and+Cranberry+Bake+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rRx2Rs0ev-9IgAjjkyswVK6yq4jsiGq_46xI-UDrLtVba2CWE24hSUCxahHJx-XyRVHntwXyYhDUDLswUxNaxOWCmzyBQV3IRla9Fzf1EVkYbm4xlOJji_56gS3tiZJuYQu22QtAJVYG/s320/Root+Vegetable+and+Cranberry+Bake+%25284%2529.JPG" width="320" /></a>The thinly sliced potatoes made this a bit like the <a href="http://veganchronicle.blogspot.com/2012/11/sweet-potato-and-apple-gratin.html">Sweet Potato and Apple Gratin</a> I made last fall, but this dish is even better. The woodsy parsnips are a fantastic addition, and I loved the contrast between the sweet cranberries and caramelized onion. A touch more thyme would have been nice, but everything else was delectable. <br />
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<b>Rating:</b><br />
4 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-501147876119560952013-10-03T21:20:00.000-04:002013-11-06T15:37:44.119-05:00Barley, Beet, and Feta Salad<div class="separator" style="clear: both; text-align: center;">
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Fall is when I switch back to cooking with root veggies that come out of the earth - peppery turnips, earthy rutabaga, and one of my favorites - beets. You can make all the separate components of this dish ahead of time, and toss together just before serving, making it ideal for busy nights. It's equally yummy warm or cold, and is definitely hearty enough to be your main course.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 pound beets</li>
<li>4 cups vegan chicken broth (such as Imagine)</li>
<li>1 and 1/2 cups uncooked pearl barley</li>
<li>2 cups trimmed arugula</li>
<li>1/4 cup chopped and toasted walnuts<span style="font-size: large;">*</span></li>
<li>4 ounces crumbled vegan feta (such as Veg Cuisine)</li>
<li>1/4 cup balsamic vinegar</li>
<li>2 tablespoons olive oil</li>
<li>2 teaspoons fennel seeds</li>
<li>3 minced garlic cloves</li>
</ul>
1. Trim the beets, leaving the root and 1 inch of the stem on each. Scrub with a brush and place in a saucepan; cover with water. Bring to a boil, then cover, reduce heat, and simmer for 35 minutes. Drain and rinse the beets with cold water; let cool. Trim off the roots, rub off the skins, and cut each beet into 1/4-inch wide wedges.<br />
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Note: I recommend rubbing off the skins in a colander under running water. You'll minimize the pink stains in your kitchen (and on your hands!) that way. <br />
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2. Meanwhile, bring the broth to a boil, and add the barley. Cover, reduce heat, and simmer for 40 minutes. Remove from heat and let cool.<br />
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Note: Don't worry if there's a little bit of broth still in the pot after 40 minutes; the rest will absorb while the barley cools. <br />
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3. In a large bowl, combine the barley, arugula, walnuts, and feta.<br />
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4. In a small bowl, mix together the balsamic, olive oil, fennel seeds, and garlic. Pour the vinegar mixture over the barley mixture, tossing to coat.<br />
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5. Spoon about 1 and 1/3 cups barley mixture onto each of 6 plates, and top each serving with about 1/2 cup beets.<br />
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<span style="font-size: large;">*</span>Toast the walnuts in a small skillet over medium heat for about 5 minutes - you'll know they're done when they smell toasty! Stir or shake the pan frequently to prevent the nuts from burning.<b> </b><br />
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<b>Nutrition Info:</b><br />
6 servings (1 and 1/3 cups barley mixture, about 1/2 cup beets), Calories 403<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH_dgkkTFBGlENp6VLrdVLzelwoVnUdPalQy17P04vN4SoKO5a9wxm_qO0s3GVGnuh62a0ejwxA5UQAlURKv_5u5KwtCl_18UgBWM00940ypvhyphenhyphenA_Xa8yeKHyiyrnu4DbaKtpfhtDyarh/s1600/Barley,+Beet,+and+Feta+Salad+(7).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisH_dgkkTFBGlENp6VLrdVLzelwoVnUdPalQy17P04vN4SoKO5a9wxm_qO0s3GVGnuh62a0ejwxA5UQAlURKv_5u5KwtCl_18UgBWM00940ypvhyphenhyphenA_Xa8yeKHyiyrnu4DbaKtpfhtDyarh/s320/Barley,+Beet,+and+Feta+Salad+(7).JPG" width="320" /></a>Loved this - salty feta, tender barley, and peppery arugula in every bite. There was just a tad too much balsamic and garlic in the dressing, but the fennel seeds are a surprising and delicious addition. Honestly if you're pressed for time, this would be just fine without the beets. However, they do add a wonderful elegance to the presentation. I'd chop the beets into bite-sized cubes next time though, so that after plating they'll easily mix into the rest of the salad (yes, inevitably staining the whole thing pink, but at that point, it won't matter).<br />
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<b>Rating:</b><br />
4 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-28211669124387804292013-10-02T21:52:00.000-04:002013-11-06T15:38:18.500-05:00Pumpkin, Pear, and Cranberry Gratin<div class="separator" style="clear: both; text-align: center;">
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Last night, I gave you a recipe with <a href="http://veganchronicle.blogspot.com/2013/10/sugar-roasted-pumpkin.html">fresh pumpkin</a> as the star of the show. Most of us are used to buying the already-pureed stuff in a can, but fresh pumpkin will definitely break you out of the rut of thinking pumpkin = pumpkin pie each and every time. This gratin is another prime example. Serve as a side dish with any savory meal, and you'll begin to see how versatile this winter squash can be. It takes a little bit of effort to cut the peel from the pumpkin (sharpen your knives, folks), but once that's done, this dish comes together quickly.<br />
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<b>Ingredients:</b><br />
<ul>
<li>4 cups (1/2-inch) peeled and cubed pumpkin</li>
<li>2 cups peeled and finely chopped pear</li>
<li>1 teaspoon grated orange rind</li>
<li>1/2 cup fresh-squeezed orange juice</li>
<li>3 tablespoons sweetened dried cranberries<span style="font-size: large;">*</span></li>
<li>2 tablespoons vegan brown sugar</li>
<li>1 teaspoon peeled and grated fresh ginger</li>
<li>1/4 teaspoon salt</li>
<li>1/8 teaspoon black pepper</li>
<li>Cooking spray</li>
<li>2 (1-ounce) slices white bread</li>
<li>1/2 cup shredded Daiya cheddar</li>
<li>1 tablespoon melted vegan butter</li>
</ul>
1. Steam the pumpkin, covered, for 10 minutes - it should be tender by the end. Drain.<br />
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2. Combine the pumpkin in a bowl with the pear, orange rind, orange juice, cranberries, brown sugar, ginger, salt, and black pepper. <br />
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3. Spoon the mixture into an 11x7-inch baking dish coated with cooking spray, then cover and bake at 400 degrees for 20 minutes.<br />
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4. Meanwhile, place the bread slices in a food processor and pulse about 10 times - coarse crumbs should measure about 1 cup. Combine the breadcrumbs in a bowl with the cheddar and butter.<br />
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5. Uncover the gratin and sprinkle with the breadcrumb mixture. Bake for an additional 10 minutes, until golden brown on top.<br />
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<span style="font-size: large;">*</span>I recommend apple juice-sweetened dried cranberries rather than those sweetened with sugar. You'll avoid any potentially bone-char filtered sugar that way. <br />
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<b>Nutrition Info:</b><br />
6 servings (1 cup), Calories 147<br />
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<b>Tasting Notes:</b><br />
Pumpkin + pear = amazing, an unexpected and perfect combination of this tender winter squash and the slightly grainy cooked pear. This gratin was a delight in every bite, from the sweet elements (orange juice, dried cranberries) to the savory ones (cheddar, breadcrumbs). Perfect. <br />
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<b>Rating:</b><br />
5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-92020686931436617682013-10-01T20:49:00.001-04:002013-11-06T15:39:00.092-05:00Sugar-Roasted Pumpkin<div class="separator" style="clear: both; text-align: center;">
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It's October, and pumpkins are on the shelves. I've heard it said that pumpkin is perhaps the last truly seasonal item in the produce section - just try finding one in July - but from late September to mid-November, if you want to eat pumpkin, you're in luck.<br />
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If you think pumpkins are only for carving and decorating, think again. This cousin of other winter squashes (like butternut and kabocha) is equally perfect for cooking. Just be sure you're choosing a smaller "sugar pie" pumpkin or similar variety meant for the kitchen. The very large ones are more bitter and better suited to spooking trick-or-treaters as your jack o' lantern.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 small pumpkin (about 2 and 1/2 pounds)</li>
<li>Cooking spray</li>
<li>2 teaspoons vegan butter</li>
<li>2 tablespoons vegan brown sugar</li>
</ul>
1. Cut the pumpkin into 4 wedges; discard the seeds and membranes but leave on the peel. You can get a sense of how large your pumpkin should be from this photo:<br />
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As you can see, as soon as it's cut open, the pumpkin resembles any squash, like butternut or acorn. <br />
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2. Place the pumpkin wedges, cut sides up, in an 11x7-inch baking dish coated with cooking spray. Place 1/2 teaspoon butter on each wedge, and sprinkle each with 1 and 1/2 teaspoons brown sugar.<br />
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3. Bake at 425 degrees for 35 minutes - the pumpkin should be tender.<b> </b><br />
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<b>Nutrition Info:</b><br />
4 servings (1 wedge), Calories 94<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5IqkYWlcu5Pij8UvTxiB-EC8c0kyXD9a7HO7pYgbm7QtjdVnQzEqaNHuOiADFy3YhkVgkf-ipgAOHsbLda0IBnesk2pKhX2MtdsJhvTo9bqCyBfCmo0Z6yEn3O3T6CPA0w61hRIJshA7/s1600/Sugar-Roasted+Pumpkin+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5IqkYWlcu5Pij8UvTxiB-EC8c0kyXD9a7HO7pYgbm7QtjdVnQzEqaNHuOiADFy3YhkVgkf-ipgAOHsbLda0IBnesk2pKhX2MtdsJhvTo9bqCyBfCmo0Z6yEn3O3T6CPA0w61hRIJshA7/s320/Sugar-Roasted+Pumpkin+(5).JPG" width="320" /></a>Consider me a pumpkin convert. Not as sweet as butternut, and retaining a pleasant meatiness after roasting, unlike acorn squash which I find becomes too tender, this was an excellent way to savor pumpkin. A nice silky and lightly-sweet coating from the butter-and-sugar mixture but I think the pumpkin would taste even better with maple syrup. My only gripe was that it's a touch cumbersome to cut the tender pumpkin flesh away from the inedible skin before each bite. I'd peel the pumpkin and chop into cubes before baking next time, toss with butter and brown sugar (or maple syrup, as mentioned), and roast that way instead of in wedges. <br />
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<b>Rating:</b><br />
3.5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-46084538421624159782013-09-29T20:01:00.002-04:002013-11-06T15:41:47.498-05:00Tomatoes Provencale<div class="separator" style="clear: both; text-align: center;">
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I happened by an event in NYC today called 'Taste of France' - a complete coincidence, as I already had the ingredients on hand to prep these Provencal-style tomatoes for dinner. But it served as a nice reminder that it need not be difficult to be vegan in France (you can even stay at <a href="http://prime.peta.org/2013/09/aub">all-vegan inns</a>, these days), and that some of the best flavors we associate with French cuisine - the fresh tomatoes, thyme, olive oil, and garlic in this recipe, to wit - are vegan to begin with.<br />
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<b>Ingredients:</b><br />
<ul>
<li>8 tomatoes<span style="font-size: large;">*</span></li>
<li>1/2 teaspoon salt, divided</li>
<li>1 (1/2-ounce) slice sourdough bread</li>
<li>6 tablespoons chopped fresh parsley</li>
<li>1/4 cup vegan Parmesan sprinkles (such as Galaxy Foods)</li>
<li>2 minced garlic cloves</li>
<li>2 teaspoons olive oil</li>
<li>Cooking spray</li>
<li>1/4 teaspoon black pepper</li>
<li>Thyme leaves (optional for garnish) </li>
</ul>
1. Cut the tops off the tomatoes, and discard. Seed the tomatoes, leaving the shells intact.<br />
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Note: This step isn't hard, just a little delicate. I recommend cutting in a circle around the inside of the tomato with a serrated knife, then using a spoon to scoop everything out.<br />
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2. Sprinkle the cut sides of the tomatoes with 1/4 teaspoon salt and place, cut sides down, on several layers of paper towels; drain for 15 minutes.<br />
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3. Meanwhile, place the bread in a food processor and pulse about 10 to 20 times; coarse crumbs should measure about 1/2 cup. Combine the breadcrumbs in a bowl with the parsley, Parmesan sprinkles, and garlic.<br />
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4. Heat the olive oil in a large oven-proof skillet over medium-high heat. Place the tomatoes cut sides down, in the pan and saute for 5 minutes.<br />
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5. Remove the pan from heat and turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture into each tomato, and spray the breadcrumb mixture with cooking spray. Sprinkle evenly with the remaining 1/4 teaspoon salt and the black pepper.<br />
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6. Wrap the handle of the pan in aluminum foil and bake at 400 degrees for 30 minutes - the breadcrumb mixture should be browned. Sprinkle with thyme leaves for a pretty garnish.<br />
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I rounded out my homey French-themed meal with chickpea soup, and little noshes of artichokes, roasted bell pepper, and extra sourdough bread.<br />
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Serve with a good French red wine of course. I'm still searching for a vegan Chateauneuf du Pape, but you can find similar varietals (Cotes du Rhone and Crozes Hermitages) that are certified vegan at the <a href="http://store.theorganicwinecompany.com/red-wine-c134.aspx">Organic Wine Company.</a><br />
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<span style="font-size: large;">*</span>Make sure you buy tomatoes large enough to stuff - about 8 ounces each. <br />
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<b>Nutrition Info:</b><br />
8 servings (1 stuffed tomato), Calories 73 <br />
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<b>Tasting Notes:</b><br />
The Parmesan is fantastic, the best use for vegan Parmesan sprinkles I've found yet, and the first thing that hits you when you take a bite. The tomatoes are so soft and sweet from roasting that they are melt-in-your mouth. To really make this a "5," I would bulk up the filling with a little more sourdough, and add thyme right into the mix instead of saving it for a garnish. Also fantastic if you spread the whole mixture on top of additional slices of good sourdough, for something a bit like <a href="http://veganeveryday.blogspot.com/2008/10/pan-catalan.html"><i>pan catalan</i></a>.<br />
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<b>Rating:</b><br />
4 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-1028655593590135352013-09-26T21:59:00.000-04:002013-11-06T15:42:22.147-05:00Risotto Cakes with Pine Nuts<div class="separator" style="clear: both; text-align: center;">
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This dish is a little time intensive, but the resulting little risotto cakes are an elegant addition to an upcoming fall dinner party. I served with Gardein chicken for the mock-meat lovers in my household.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 and 1/4 cups water</li>
<li>28 ounces vegan chicken broth (such as Imagine)</li>
<li>Cooking spray</li>
<li>2 cups sliced mushrooms</li>
<li>1 and 1/2 cups chopped onion</li>
<li>1 and 1/4 cups uncooked Arborio rice<span style="font-size: large;">*</span></li>
<li>2 tablespoons chopped flat-leaf parsley</li>
<li>2 tablespoons toasted pine nuts<span style="font-size: large;">**</span></li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>1/3 cup white cornmeal</li>
<li>2 tablespoons olive oil, divided</li>
</ul>
1. Combine the water and broth in a saucepan and bring to a simmer, but do not boil. Reduce heat and keep warm over low heat.<br />
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2. Meanwhile, heat a large skillet coated with cooking spray over medium-high heat. Add the mushrooms and onion; saute for 5 minutes.<br />
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3. Stir in the rice and cook for 1 minute, stirring constantly. Stir in 1/2 cup of the warm broth mixture and cook until the liquid is nearly absorbed, stirring constantly.<br />
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4. Begin adding the remaining broth mixture, 1/2 cup at a time, while stirring constantly and waiting for each portion to absorb before adding the next - you'll need anywhere from 20 to 50 minutes.<br />
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5. Remove the rice mixture from heat, and stir in the parsley, pine nuts, salt, and black pepper. Spread the rice mixture onto a baking sheet and chill for 20 minutes.<br />
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6. Divide the rice mixture into 8 equal portions, shaping into 1/2-inch thick patties. Place the cornmeal in a shallow bowl and dredge the patties in the cornmeal.<br />
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Note: If you have leftover white cornmeal and need ideas, <a href="http://veganchronicle.blogspot.com/2012/10/cornmeal-pound-cake.html">I've got you covered</a>. <br />
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7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 4 of the patties and cook for 4 minutes. Turn over carefully and cook for an additional 4 minutes. Repeat with an additional tablespoon olive oil and the remaining patties.<br />
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<span style="font-size: large;">*</span>If you don't have Arborio rice on hand, any short-grain rice will work. In fact, I was about 1/4 cup shy on the Arborio tonight, so made up the difference with <a href="http://veganchronicle.blogspot.com/2012/06/sushi-rice.html">sushi rice</a>.<br />
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<span style="font-size: large;">**</span>Toast the pine nuts in a small skillet over medium heat for about 5 minutes. Stir or shake the nuts frequently to prevent them from burning, then add to the recipe as directed.<br />
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<b>Nutrition Info:</b><br />
8 servings (1 risotto cake), Calories 229<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOiscc0N-LQc9Mltv7NYuU6Iokw__AjmBSwpXbyRnyPzUjyEsMQHbmH3kSkT1n6BB03f_CLVxS1m0-ychDqCjEIstMYs5sTKSKeburMgYiNDIwk_F7vY9ShhZS4Fwotdfohhhrz2E7f2k/s1600/Risotto+Cakes+with+Pine+Nuts+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOiscc0N-LQc9Mltv7NYuU6Iokw__AjmBSwpXbyRnyPzUjyEsMQHbmH3kSkT1n6BB03f_CLVxS1m0-ychDqCjEIstMYs5sTKSKeburMgYiNDIwk_F7vY9ShhZS4Fwotdfohhhrz2E7f2k/s320/Risotto+Cakes+with+Pine+Nuts+%25284%2529.JPG" width="320" /></a>The risotto turned out quite well, both in terms of taste and texture - I particularly loved the occasional crunch of a pine nut, the freshness from the parsley, and the earthy mushrooms. I would, however, use less onion, and also chop the mushrooms finely instead of slicing them. Unfortunately it was tough to get these little patties to come together right, and I'd tweak the preparation a little next time. First, I recommend overcooking the risotto slightly, so the mixture is quite dry, in which case the patties would shape together better. I'd also stir white cornmeal into the mixture as a binder, then use a second coating of cornmeal for the exterior breading, in which case these would hold up better during cooking and flipping over. If you don't mind a slightly messy presentation, the taste will still be worth it as is. Close to a "4" for taste, but minus points for presentation and ease of preparation.<br />
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<b>Rating:</b><br />
3 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-85812270837594674912013-09-24T20:42:00.003-04:002013-11-06T15:43:13.541-05:00Curried Squash-Apple Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZSpPLx2fY8vO1BGQGOa0hi1O6RefdQG0vRr5Cs-cvgz_95cCekeKtiqigzVYg1DyJEK9BMCo5LKExaiCKu65oPb_8KagyEp3iCZvbGW37eS-gMwdxTb9wLFjk6upNw0vyfsgtKLM8zg/s1600/Curried+Apple-Squash+Soup+(4).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZSpPLx2fY8vO1BGQGOa0hi1O6RefdQG0vRr5Cs-cvgz_95cCekeKtiqigzVYg1DyJEK9BMCo5LKExaiCKu65oPb_8KagyEp3iCZvbGW37eS-gMwdxTb9wLFjk6upNw0vyfsgtKLM8zg/s320/Curried+Apple-Squash+Soup+(4).JPG" width="320" /></a></div>
Before tonight's post, I need to rave about a weekend visit to <a href="http://www.woodstocksanctuary.org/">Woodstock Farm Animal Sanctuary</a>. We fed blueberries to chickens who were just rescued in a special <a href="http://www.nytimes.com/2013/09/06/nyregion/rescued-hens-fly-cross-country-no-flapping-required-to-find-new-lives.html?pagewanted=all&_r=0">chartered flight across country</a>, snuggled up with sheep and goats, and gave a belly rub to one of <a href="http://www.farmsanctuary.org/the-sanctuaries/rescued-animals/2012-rescues/juliabrutalized-pregnant-pig-gives-birth-hours-after-rescue/">Julia's piglets</a> (an honor!). It was a humbling experience to visit these animals who are not here for human consumption, use, or entertainment, but are just living out their natural lives. They are truly the <a href="http://store.woodstocksanctuary.org/product_p/luckyones.htm">Lucky Ones</a>, and please visit Woodstock or any other animal sanctuary near you to support the efforts of the folks who run these places.<br />
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Now back home in NYC, I'm turning my attention to autumn and two of my favorite fall foods: butternut squash and apples. Combine them both in this warming bowl of soup, with a dash of curry powder thrown in for good measure.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 and 1/2 teaspoons olive oil</li>
<li>1/2 cup chopped onion</li>
<li>3 and 3/4 cups (1/2-inch) peeled and cubed butternut squash</li>
<li>3 and 3/4 cups chopped Golden Delicious apple</li>
<li>2 and 3/4 cups water</li>
<li>1/4 cup coarsely chopped celery</li>
<li>2 and 1/4 teaspoons curry powder</li>
<li>3/4 teaspoon peeled and chopped fresh ginger</li>
<li>1 seeded and chopped serrano chile</li>
<li>1 vegetable-flavored bouillon cube</li>
</ul>
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for 5 minutes, until soft.<br />
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2. Add the butternut squash, apple, water, celery, curry powder, ginger, serrano, and bouillon cube.<br />
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3. Cover and simmer for 30 minutes - the squash should be tender.<br />
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4. Ladle half of the squash mixture into a blender and process until smooth. Transfer the pureed soup to a large bowl and repeat with the remaining squash mixture.<br />
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Note: I recommend covering the center piece of your blender's lid with a dishtowel or paper towel so steam can escape - otherwise you risk a messy explosion.<br />
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<b>Nutrition Info:</b><br />
4 servings (1 and 1/2 cups), Calories 141<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2EX0lBC7riNg7c-PS6_6d2GzPAMal-wM30TpCsAr4p3xwMNfQK7TA8ojzf9aaSjQRg06S5wDBlOzEALrX-CQd4DQe41GaQxUPJJVyLFRudPl2-6EUi6zfOWzjd2-kScwHHMNG1K6PIU/s1600/Curried+Apple-Squash+Soup+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2EX0lBC7riNg7c-PS6_6d2GzPAMal-wM30TpCsAr4p3xwMNfQK7TA8ojzf9aaSjQRg06S5wDBlOzEALrX-CQd4DQe41GaQxUPJJVyLFRudPl2-6EUi6zfOWzjd2-kScwHHMNG1K6PIU/s320/Curried+Apple-Squash+Soup+%25283%2529.JPG" width="320" /></a>I went back and forth at first, wondering if the soup was too sweet from the apple. Ultimately, I decided I enjoyed that the squash and apple are equal players in this recipe. If you want a more traditional squash soup, increase the butternut slightly and decrease the apple. The heat from the curry and serrano is just right though, and the soup has a very creamy, rich body, almost more like a bisque.<br />
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Update: Leftover soup is just as yummy chilled the next day, so consider saving some or even making a double batch.<br />
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<b>Rating:</b><br />
3.5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-38482934747714026992013-09-19T14:59:00.001-04:002013-09-20T20:23:51.637-04:00Pear Cake with Pine Nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMI238Y5oHnaxMUDRwLOlq12At2vY0mjI9FLLYCrEtznmSkbd6ozqAemDALVi0z_AakGzoAHVgPnlnzjKQ43SSegip-p3w8ZZGrdZzxCpPo1PXQ43POetrM2kbHHR3V0YpB2vUL3rsyw/s1600/Pear+Cake+with+Pine+Nuts+(3).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMI238Y5oHnaxMUDRwLOlq12At2vY0mjI9FLLYCrEtznmSkbd6ozqAemDALVi0z_AakGzoAHVgPnlnzjKQ43SSegip-p3w8ZZGrdZzxCpPo1PXQ43POetrM2kbHHR3V0YpB2vUL3rsyw/s320/Pear+Cake+with+Pine+Nuts+(3).JPG" width="320" /></a></div>
Here's a perfect fall cake - any variety of pear will work, so use your favorite (bonus points if you've gone to the fruit orchard to pick it yourself). The pine nuts give a nicely different, savory element to the topping. Toast them ahead of time in a small skillet over medium heat for about 3 to 5 minutes, being sure to shake or stir in the pan frequently to prevent burning.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 and 1/4 cups all-purpose flour</li>
<li>3/4 cup vegan sugar</li>
<li>1/8 teaspoon salt</li>
<li>1/4 cup vegan butter</li>
<li>2 tablespoons toasted pine nuts</li>
<li>1/4 teaspoon ground cinnamon</li>
<li>1/3 cup vegan sour cream</li>
<li>1/4 cup plain non-dairy milk</li>
<li>1 teaspoon grated lemon rind</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon baking soda </li>
<li>1 Ener-G egg</li>
<li>Cooking spray</li>
<li>2 cups thinly sliced and peeled pear</li>
</ul>
1. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour in a bowl with the sugar and salt. Cut the butter into small pieces, and cut into the flour mixture with a pastry blender - the mixture should look like coarse meal.<br />
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2. Transfer 1/3 cup of this flour mixture to a small bowl, and stir in the pine nuts and cinnamon; set aside.<br />
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3. In the bowl of a stand mixer, combine the remaining flour mixture, the sour cream, milk, lemon rind, vanilla, baking powder, baking soda, and Ener-G egg. Beat with a mixer at medium speed until blended.<br />
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4. Pour the batter into a 9-inch round cake pan coated with cooking spray. Arrange the pear slices over the batter - any pattern will do, but I find concentric circles to be the prettiest. <br />
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5. Sprinkle with the pine nut mixture, then bake at 350 degrees for 45 minutes - a wooden pick inserted in the center should come out clean. Cool completely on a wire rack before slicing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwKzF0fNtle5w4KW6nEP5s1YWWxBnFggYzKcp1laLNy8kcHXpJrezv0xg1nlGH3mM2JkGkx864hFMSOWsBETBlhfNQdEh2taSEE-x1a76u_1IaF1itlrIF1_ITlZo7-WkL4j5V_NHMyk/s1600/Pear+Cake+with+Pine+Nuts+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwKzF0fNtle5w4KW6nEP5s1YWWxBnFggYzKcp1laLNy8kcHXpJrezv0xg1nlGH3mM2JkGkx864hFMSOWsBETBlhfNQdEh2taSEE-x1a76u_1IaF1itlrIF1_ITlZo7-WkL4j5V_NHMyk/s320/Pear+Cake+with+Pine+Nuts+%25285%2529.JPG" width="320" /></a></div>
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<b>Nutrition Info:</b><br />
8 servings (1 wedge), Calories 252<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0T2ldmYa7XWcKiFjFxjB000w3vp7fHmd3weU269WNfMhV-G4R43GeuM1jyeYcm6DBrGaU4iRqPYB24HCVKpAiivKpMC4CTxzhAFLMSqdA-NMlozQogffOtRZKGh60AdFWKhawhuQRok/s1600/Pear+Cake+with+Pine+Nuts+(4).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0T2ldmYa7XWcKiFjFxjB000w3vp7fHmd3weU269WNfMhV-G4R43GeuM1jyeYcm6DBrGaU4iRqPYB24HCVKpAiivKpMC4CTxzhAFLMSqdA-NMlozQogffOtRZKGh60AdFWKhawhuQRok/s320/Pear+Cake+with+Pine+Nuts+(4).JPG" width="320" /></a>The slight graininess of the pears and the toasted pine nuts are an elegant and delightful combination. There was also a surprisingly nice burst of fresh lemon to each bite, from the rind. The cake is a perfect texture, with just the right touch of sweetness to the sugar topping, making this one a keeper. I also appreciated the ease with which it came together, since the flour mixture is used both in the batter and the topping. The perfect kind of cake to serve with coffee or brunch.<br />
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<b>Rating:</b><br />
4 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-37965675131051864682013-09-16T21:26:00.001-04:002013-11-06T15:44:05.401-05:00Grilled Cuban Sandwiches<div class="separator" style="clear: both; text-align: center;">
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Finally I have my hands on <a href="http://www.daiyafoods.com/">Daiya's new Swiss slices</a>. Swiss cheese was my absolute favorite as a vegetarian, so as far as I'm concerned, this is the greatest food item to join the vegan ranks since the invention of tofu. I decided to feature it in a Cuban sandwich, which is traditionally made of ham, Swiss, and pickles, and then grilled. The sandwich supposedly earned its moniker because it was a popular lunch for cigar factory workers in Cuba. It later made its way to factory workers in Key West, where the sandwich remains popular. This version isn't technically grilled, but placing a heavy skillet on top helps mimic the <i>plancha</i> sandwich press in which traditional versions are cooked.<br />
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<b>Ingredients:</b><br />
<ul>
<li>2 tablespoons Dijon mustard</li>
<li>1 (8-ounce) loaf French bread</li>
<li>8 slices Daiya Swiss cheese</li>
<li>12 slices vegan ham (such as Lightlife)</li>
<li>8 sandwich-sliced dill pickles</li>
</ul>
1. Cut the bread in half horizontally, and spread the mustard over the cut sides of the bread.<br />
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2. Arrange half of the Swiss slices and half of the ham slices on the bottom of the loaf. Top with the pickle slices, and then with the remaining Swiss slices and remaining ham. Cover with the top half of the loaf. <br />
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Look the Daiya Swiss even has holes!<br />
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3. Cut the sandwich into 4 pieces.<br />
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4. Heat a large heavy skillet coated with cooking spray over medium-high heat. Add the sandwiches and cover with an additional heavy skillet (cast-iron works well). Cook for 2 minutes on each side.<br />
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I served with baked chips to round out this easy meal. <br />
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<b>Nutrition Info:</b><br />
4 servings (1 sandwich), Calories 335<br />
<br />
<b>Tasting Notes:</b><br />
Well, now I know - why serve pickles on the side when you can add them right to the sandwich? The Swiss was exactly like I remember Swiss cheese to be, and got nicely gooey, melting into the ham and pickles. My baguette was quite crispy/crunchy, so next time I might use a slightly softer loaf (Italian bread perhaps), but that doesn't stop this sandwich from earning a 5. <br />
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<b>Rating:</b><br />
5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com1tag:blogger.com,1999:blog-8060844730277086979.post-8962445418505838602013-09-12T21:33:00.001-04:002013-09-20T20:29:53.199-04:00Braised Zucchini and Leeks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyp4PiQWEE833qg8-xCPHgR4HArhmrj1xDgFtnu5JOVjs9YoplJQOm3qjC91G0tMApc676TKTeIMUOGmTZopHsf1OGOeQaspHjCq_fusEr9sEXGTIuxcdYhyphenhyphenVWwI4hU3xV7KinPtQCk4/s1600/Braised+Zucchini+and+Leeks+(3).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyp4PiQWEE833qg8-xCPHgR4HArhmrj1xDgFtnu5JOVjs9YoplJQOm3qjC91G0tMApc676TKTeIMUOGmTZopHsf1OGOeQaspHjCq_fusEr9sEXGTIuxcdYhyphenhyphenVWwI4hU3xV7KinPtQCk4/s320/Braised+Zucchini+and+Leeks+(3).JPG" width="320" /></a></div>
Use up the last of your (or your farmers' market's) bumper crop of zucchini here. The heat wave is ending in New York and it looks like fall weather is about to move in, so after tonight I might be shifting gears...<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 tablespoon vegan butter</li>
<li>2 cups finely chopped leek<span style="font-size: large;">*</span></li>
<li>6 cups finely chopped zucchini<span style="font-size: large;">*</span></li>
<li>1 teaspoon salt</li>
<li>2 minced garlic cloves</li>
</ul>
1. Melt the butter in a large skillet over medium heat. Add the leek and saute for 2 minutes.<br />
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2. Add the zucchini, salt, and garlic to the pan. Cover, reduce heat to medium-low and cook for 20 minutes, stirring occasionally. Uncover and cook for a final 10 minutes over medium-high heat; most of the liquid should be evaporated.<br />
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The veggies are best served immediately. I rounded out the meal with sauteed seitan and polenta rounds.<br />
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<span style="font-size: large;">*</span>You can chop the leeks and zucchini in advance, which means the rest of the recipe will come together in a pinch. Just store in separate zip-top plastic bags until ready to use. Don't forget to rinse the leek in a sieve <i>after</i> chopping;
otherwise you won't be able to get the sand and dirt from all the layers.<br />
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<b>Nutrition Info:</b><br />
8 servings (about 2/3 cup), Calories 52<br />
<br />
<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigD1yLEknRhhLCsv4NfOcOyDqmqMCLEJX4UGcoZQ1B01tY5uNtoVs2HrOmPLkv9FuRMTdU6hILFk4FTK59x622lGWzgJsmesYT8yAU-ukHNoBtbXzzDQ7waHM9exXRYSEg21REp3R1ztg/s1600/Braised+Zucchini+and+Leeks+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigD1yLEknRhhLCsv4NfOcOyDqmqMCLEJX4UGcoZQ1B01tY5uNtoVs2HrOmPLkv9FuRMTdU6hILFk4FTK59x622lGWzgJsmesYT8yAU-ukHNoBtbXzzDQ7waHM9exXRYSEg21REp3R1ztg/s320/Braised+Zucchini+and+Leeks+%25284%2529.JPG" width="320" /></a>Hmm, well this was definitely too salty, and I think you'd still be able to braise the zucchini just fine if you use only 1/2 teaspoon. Aside from that fact though, quite nice - the preparation feels very French, and the zucchini and leeks were just tender enough.<br />
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<b>Rating: </b><br />
3 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-36398692134539549552013-09-08T19:33:00.001-04:002013-09-13T21:06:52.524-04:00Uruguayan Bean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvtHmR2uKbxrXYduNU_AMCOygXq8xEykoWLW1hHR-1fiHmZpm_c8IToFDSYB-_b69IODzXc3qdUMD6gwUHnxiRM2NwCq6zo1vUmL3dWzcwZ72xqGuK1TayA9BvgFKnElk22qYUa3bHNY/s1600/Uruguayan+Bean+Salad+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgvtHmR2uKbxrXYduNU_AMCOygXq8xEykoWLW1hHR-1fiHmZpm_c8IToFDSYB-_b69IODzXc3qdUMD6gwUHnxiRM2NwCq6zo1vUmL3dWzcwZ72xqGuK1TayA9BvgFKnElk22qYUa3bHNY/s320/Uruguayan+Bean+Salad+%25282%2529.JPG" width="320" /></a></div>
South American cuisine is a bit of a mystery to me. Aside from knowing they eat a lot of steak in Argentina, and having sampled cocktails like the pisco sour or <i>caipirinha</i>, I know almost nothing about a "typical" cuisine from many South American countries. When I spotted this salad, it jumped out at me because I had a couple cans of fava beans at home, and the simplicity of it sounded perfect for capping off a busy day. If you don't have fava beans, try it with kidney or pinto beans.<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>3 cups rinsed and drained canned fava beans</li>
<li>1 cup seeded and chopped tomato</li>
<li>3/4 cup finely chopped onion</li>
<li>1/4 cup chopped flat-leaf parsley</li>
<li>3 tablespoons red wine vinegar</li>
<li>2 tablespoons olive oil</li>
<li>1 teaspoon dried oregano</li>
<li>1/2 teaspoon crushed red pepper</li>
<li>1/2 teaspoon black pepper</li>
<li>1/4 teaspoon salt</li>
</ul>
1. In a large bowl, combine all of the ingredients, tossing gently.<br />
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I served with cornbread (made from a mix, easy peasy) and Gardein's beefless strips.<br />
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<b>Nutrition Info:</b><br />
6 servings (2/3 cup), Calories 167<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDtRE21RBXr8oOw1HMzFSCRw4_HOh_XMLTSmxFRmtPwc7h2ZXpEoXxyKAgn4l2A3KGo2b835XaO5XHRn1n4GyIOhnu-MPZ1BVtmxFLOl30suNWN6JI1ODKPUJs2GhHNVMHVu4F1IppbQ/s1600/Uruguayan+Bean+Salad+alt.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDtRE21RBXr8oOw1HMzFSCRw4_HOh_XMLTSmxFRmtPwc7h2ZXpEoXxyKAgn4l2A3KGo2b835XaO5XHRn1n4GyIOhnu-MPZ1BVtmxFLOl30suNWN6JI1ODKPUJs2GhHNVMHVu4F1IppbQ/s320/Uruguayan+Bean+Salad+alt.JPG" width="320" /></a><b>Tasting Notes:</b><br />
The oregano and parsley pair so wonderfully together, making me think you could make this more like a tabbouleh, with loads more fresh parsley, and the fava beans would take the place of the bulgur. Fava beans have a great meaty texture, and so this salad is a nice showcase for them. Aside from the raw onion, which I wasn't wild about, I'd leave everything else the same. <br />
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<b>Rating:</b><br />
3.5 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-68588803584385486612013-09-03T22:38:00.000-04:002013-09-05T21:07:40.012-04:00Wild Mushroom Risotto<div class="separator" style="clear: both; text-align: center;">
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Is that a fall chill I feel in the air? Whether real or imagined, September and back-to-school season are here, and my taste buds are on their way back towards fall foods even though summer isn't <i>technically</i> over yet. The earthy mushrooms in this risotto fit the bill perfectly to kick off the season.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1/2 cup dried porcini mushrooms</li>
<li>1/2 cup boiling water</li>
<li>1 and 1/2 cups water</li>
<li>28 ounces vegetable broth</li>
<li>2 teaspoons olive oil</li>
<li>2 minced garlic cloves</li>
<li>2 and 1/2 cups sliced shiitake mushroom caps</li>
<li>2 teaspoons dried thyme</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>2 and 1/2 cups uncooked Arborio rice</li>
<li>1/2 cup sherry<span style="font-size: large;">*</span></li>
</ul>
1. In a bowl, combine the porcini and boiling water. Cover and let stand for 15 minutes, until the mushrooms are tender. Drain through a colander over a bowl, reserving the soaking liquid, and set the porcini aside.<br />
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2. Combine the reserved liquid in a saucepan with the remaining 1 and 1/2 cups water and the vegetable broth. Bring the mixture to a simmer, but do not boil, then reduce heat and keep warm over low heat.<br />
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3. Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the garlic; saute for 1 minute. Add the shiitake mushrooms; saute for 2 minutes. Stir in the porcini mushrooms, thyme, salt, and black pepper. Add the rice and cook for 1 minute, stirring constantly.<br />
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4. Begin adding the warm broth mixture, 1/2 cup at a time. Stir constantly and wait for each portion to absorb before adding the next - you'll need 20 to 30 minutes total. Stir in the sherry and cook for 2 minutes, stirring constantly; the liquid should be nearly absorbed.<br />
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The risotto will be best served immediately. A side salad of romaine lettuce rounds out the meal nicely.<br />
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If you want to stretch out summer a little longer, use summer fruits like <a href="http://veganchronicle.blogspot.com/2013/07/peach-cobbler.html">peaches</a> or <a href="http://veganchronicle.blogspot.com/2011/07/blueberry-cobbler.html">blueberries</a> in your dessert - or just serve bowlfuls of fresh fruit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKN2bv62wKio0Q8XxvBj-J4WPjC12uadR35JE47Bcdp3wYp95lkQlATMj0mp1W2moaibXfSgvjrQam-a68T07hyphenhyphensNmwczJ8k6oRpRD7XO2Eb2NVgIDHqps1PPE31CuFEGXrACQ3p-o1c/s1600/Wild+Mushroom+Risotto+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKN2bv62wKio0Q8XxvBj-J4WPjC12uadR35JE47Bcdp3wYp95lkQlATMj0mp1W2moaibXfSgvjrQam-a68T07hyphenhyphensNmwczJ8k6oRpRD7XO2Eb2NVgIDHqps1PPE31CuFEGXrACQ3p-o1c/s320/Wild+Mushroom+Risotto+(7).JPG" width="320" /></a></div>
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The dish pairs well with an equally earthy red wine. I chose an unfiltered Spanish red.<br />
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Unfiltered wine folks, they're a vegan's best friend. <br />
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<span style="font-size: large;">*</span>It can be very hard to find sherry that you're sure is vegan. Instead, I recommend the cooking sherry from <a href="http://www.napavalleynaturals.com/FAQs.aspx#vegan">Napa Valley Naturals</a>.<br />
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<b>Nutrition Info:</b><br />
8 servings (3/4 cup), Calories 255<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrrZwOPwSjJgq9coMYos2a2RKbCng-J1QaOGq7ZP9B4gphHEL51iteYhXdfOnFOQL-vP_kznMpcgxrH0j-zYSgQHec4Mfe8URqtascyoEEkjjztXLOwZdTfJPe95Cxg8ASzsYopYgQS0/s1600/Wild+Mushroom+Risotto+%25285%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrrZwOPwSjJgq9coMYos2a2RKbCng-J1QaOGq7ZP9B4gphHEL51iteYhXdfOnFOQL-vP_kznMpcgxrH0j-zYSgQHec4Mfe8URqtascyoEEkjjztXLOwZdTfJPe95Cxg8ASzsYopYgQS0/s320/Wild+Mushroom+Risotto+%25285%2529.JPG" width="320" /></a><b>Tasting Notes:</b><br />
It's the sherry that really distinguishes this risotto, so if you like sherry, this recipe is for you. Personally, I'd decrease the amount to about 1/4 cup, and I'd also double the amount of mushrooms. Lovely earthy flavor though, just as I hoped, so no complaints there. <br />
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<b>Rating:</b><br />
3 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-47136252096107913672013-09-02T22:14:00.003-04:002013-11-15T21:28:25.939-05:00Orzo with Chicken, Broccoli, and Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9yHD4p1jOGB_U3z-RM1IWYD1n07mWbN4nFMbenz8ZbZCDnBamNwx1rm_9RlNFDZwL36FazyKiiJscb7fFonlo9QNWCr8wpuyhe-GjExt7Y0JyDDuMKdE4fBbOot14Xi-J08Vass4OCk/s1600/Orzo+with+Chicken,+Broccoli,+and+Pesto+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9yHD4p1jOGB_U3z-RM1IWYD1n07mWbN4nFMbenz8ZbZCDnBamNwx1rm_9RlNFDZwL36FazyKiiJscb7fFonlo9QNWCr8wpuyhe-GjExt7Y0JyDDuMKdE4fBbOot14Xi-J08Vass4OCk/s320/Orzo+with+Chicken,+Broccoli,+and+Pesto+(5).JPG" width="320" /></a></div>
Flat-leaf parsley and mint form the base of this slightly unusual pesto, which would make a great sauce over any pasta and vegetable combo besides the one I present to you here. You can cook the Gardein chicken ahead of time, using either the refrigerated Tuscan or herb dijon chicken breasts, or the frozen chick'n scallopini; cook according to package directions and shred with a fork or by hand to measure 1 and 1/2 cups.<br />
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<b>Ingredients:</b><br />
<ul>
<li>2 cups small broccoli florets</li>
<li>2 tablespoons toasted pine nuts<span style="font-size: large;">*</span></li>
<li>1 peeled garlic clove</li>
<li>1 cup flat-leaf parsley leaves</li>
<li>1/4 cup fresh mint leaves</li>
<li>1/4 cup vegan Parmesan sprinkles (such as Galaxy Foods)</li>
<li>1 tablespoon olive oil</li>
<li>1 tablespoon fresh-squeezed lemon juice</li>
<li>1 tablespoon water</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>1 cup uncooked orzo</li>
<li>1 and 1/2 cups cooked and shredded Gardein chicken breast </li>
</ul>
1. Steam the broccoli, covered, for 2 minutes, just until crisp-tender. Rinse with cold water, drain, and transfer to a large bowl; set aside.<br />
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2. To prepare the pesto drop the pine nuts and garlic through the chute of a food processor while the processor is on, and process until minced.<br />
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3. Add the flat-leaf parsley, mint, and Parmesan; process until finely minced.<br />
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4. With the processor still on, add the olive oil, lemon juice, water, salt, and black pepper; process until well blended.<br />
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5. Meanwhile, cook the orzo according to package directions - you should end up with 2 cups cooked pasta. Add the orzo, chicken, and parsley pesto to the broccoli, and stir well to combine.<br />
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<span style="font-size: large;">*</span>Toast the pine nuts in a skillet over medium heat for about 5 minutes. Shake or stir frequently to prevent the nuts from burning. <br />
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<b>Nutrition Info:</b><br />
5 servings (1 cup), Calories 258<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuB2PDwslC8a_QDY7ND6xbxNoF7YFJnsSl4HhbmpzZqBIopVmp4qwgmbfxRGambsVHJEKO-ERQCHRE4-yEZkwIae7_eMABex7fyPtrKO9gdO54iHT2DbfFkO3LGUeCs8ogNIJGguihoM/s1600/Orzo+with+Chicken,+Broccoli,+and+Pesto+(4).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuB2PDwslC8a_QDY7ND6xbxNoF7YFJnsSl4HhbmpzZqBIopVmp4qwgmbfxRGambsVHJEKO-ERQCHRE4-yEZkwIae7_eMABex7fyPtrKO9gdO54iHT2DbfFkO3LGUeCs8ogNIJGguihoM/s320/Orzo+with+Chicken,+Broccoli,+and+Pesto+(4).JPG" width="320" /></a>I may never make pesto without mint again - the subtle minty flavor is incredible, and it's the special touch that makes this dish. Great Parmesan and pine nut flavor in the pesto too. The amount of pesto coating the orzo is quite judicious though, so double the pesto if you want a richer dinner. Perfectly steamed broccoli and savory chicken made every bite enjoyable. I bet this would also be great with sliced vegan sausage in place of the chicken <br />
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<b>Rating:</b><br />
4 R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0tag:blogger.com,1999:blog-8060844730277086979.post-89721153012620618682013-08-31T15:42:00.002-04:002013-10-05T16:18:53.246-04:00Devil's Food Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJRSXJASWq4jE3es8Gotv_YzwAM1nOVVt3Wy_rXx6qGrbPm9ZuInoWJSpljloDoQL1sKzDVyI4YXMpnqtKVIMNS4GtWiM4ySx-e80JXQ8PaosNrNxTjMS4cHgx7U6u4WXV8xk-9c8UeM/s1600/Devil's+Food+Cake+(6).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJRSXJASWq4jE3es8Gotv_YzwAM1nOVVt3Wy_rXx6qGrbPm9ZuInoWJSpljloDoQL1sKzDVyI4YXMpnqtKVIMNS4GtWiM4ySx-e80JXQ8PaosNrNxTjMS4cHgx7U6u4WXV8xk-9c8UeM/s320/Devil's+Food+Cake+(6).JPG" width="320" /></a></div>
Devil's food cake is the opposite of <a href="http://veganchronicle.blogspot.com/2011/06/blueberry-angel-food-cake.html">angel food cake</a> - the former is rich and chocolaty, whereas the latter is light and airy. Certainly, it's easier to make devil's food cake vegan, since recipes typically call for one or two eggs. (Angel food, but contrast, generally calls for 10 or 12 eggs, although that doesn't stop me from trying!). Another characteristic of devil's food cake is that it uses cocoa powder, rather than the chocolate that goes into a standard chocolate cake. The cocoa gives the cake a slightly reddish tint after cooking, which is another possible origin of the cake's name. But I like to think it's called "devil's food" because it's so devilishly delicious.<br />
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<b>Ingredients:</b><br />
<ul>
<li>Cooking spray</li>
<li>2 teaspoons all-purpose flour</li>
<li>5 tablespoons vegan butter</li>
<li>1/2 cup Dutch process cocoa</li>
<li>1 cup packed vegan brown sugar</li>
<li>2 Ener-G eggs</li>
<li>1/2 teaspoon baking soda</li>
<li>1 and 1/2 teaspoons vanilla extract</li>
<li>1/4 teaspoon salt</li>
<li>3/4 cup all-purpose flour</li>
<li>1/2 cup hot water</li>
<li>1 teaspoon instant espresso granules<span style="font-size: large;">*</span></li>
<li>1 tablespoon vegan powdered sugar</li>
</ul>
1. Coat an 8-inch square metal baking pan with cooking spray, and dust with 2 teaspoons flour; set aside.<br />
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2. Place the butter in a large microwave-safe bowl and microwave for 30 seconds to 1 minute, until melted. Add the cocoa, stirring well with a whisk.<br />
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3. Add the brown sugar, stirring to combine, then add the Ener-G eggs and whisk until smooth (whisk gently, to avoid sloshing). Stir in the baking soda, vanilla extract, and salt.<br />
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4. Lightly spoon the flour into dry measuring cups and level with a knife. Add the flour to the cocoa mixture, stirring just until blended. In a measuring cup, combine the hot water and espresso granules, then add to the flour mixture and stir until blended.<br />
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Note: The batter is quite watery at this point, so much so that I worried it wouldn't set properly during baking. These fears were unfounded, so don't fret if you are also concerned about how wet the batter is.<br />
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5. Pour the batter into the prepared cake pan and bake at 350 degrees for 25 minutes - a wooden pick inserted in the center should come out clean. Cool the cake for 10 minutes on a wire rack, then dust with the powdered sugar.<br />
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Cut the cake into 9 squares, and serve warm from the pan or at room temperature.<br />
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<span style="font-size: large;">*</span>If you don't have instant espresso, use 2 teaspoons instant coffee instead. <br />
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<b>Nutrition Info:</b><br />
9 servings (1 square), Calories 221<br />
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<b>Tasting Notes:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mFFrxtiuPYC_L45s9S9pIPvLl5RKuxl4zedRCosIR69EDVPJRpKdoOiGLo5VcpSIsbQt0xqDxgIEt4-2QN60pg7L2O-2qpqdWzTqUTh9YtsYUVdZaDy9Zpwzuh-gDO9LWYkQkibdtMk/s1600/Devil's+Food+Cake+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mFFrxtiuPYC_L45s9S9pIPvLl5RKuxl4zedRCosIR69EDVPJRpKdoOiGLo5VcpSIsbQt0xqDxgIEt4-2QN60pg7L2O-2qpqdWzTqUTh9YtsYUVdZaDy9Zpwzuh-gDO9LWYkQkibdtMk/s320/Devil's+Food+Cake+(5).JPG" width="320" /></a>I don't think I've ever had a cake simultaneously so rich in flavor but airy and light in texture - a fantastic combination. The cake is almost fluffy, and yet bursting with chocolate. If you want to take this up a notch, try your favorite vegan frosting on top. The powdered sugar was nice, but I know this cake would be even better frosted. <br />
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<b>Rating:</b><br />
3.5R Starr LeMaitrehttp://www.blogger.com/profile/11076442824787563848noreply@blogger.com0