Food Plant


build your own sundae
September 18, 2007, 5:34 am
Filed under: Uncategorized



pictures, for a change
September 15, 2007, 5:09 am
Filed under: main, snack, sweet

anna and i had a pie baking date planned for today. she loves blueberries and lots of crust, as the final result clearly shows. to make the very decadent crust, i followed the instructions for pate brisee found here and added a 1/4 cup of cubed non hydrogenated shortening, to get the same ratio of fat to flour as in the lovely crust my roomate uses, which can be found here.

for the blueberry filling, we used

4 cups frozen wild blueberries
2 tablespoons corn starch
1/2 cup sugar
2 T fresh lemon juice
1/2 tsp fine lemon rind
1/2 tsp cinnamon
(next time i will try 5 or 6 cups blueberries,3 T corn starch and accordingly generous with the other ingredients.)

mixed together in a bowl and baked in the crust, in a 9″ pie pan, at 400f for about an hour. we almost ran into the problem of scorched rims and under-baked middle, but a crust protector (fashioned out of aluminum foil covering the edges) proved to do just what the name says. to make things pretty, we brushed the crust with some wine jelly and sprinkled with large sugar crystals. anna brilliantly covered up minor aesthetic damage with cutout dough flowers ❤

by the time it was ready, kay had just returned home and we were all extremely hungry, so we ate the hot pie with a bowl and spoon. i can’t say we regret it, but be warned that the filling only sets once the pie cools to room temperature.

blueberry pie

done with the appetizer, we joined efforts to make kimbap with what we had around.

kimbap

kimbap

including: tofu marinated in soy sauce, sesame oil, minced garlic and sugar; eggplant, sweet potato and carrots julienned and fried; cucumber; bits of white miso (only in one roll.)

this was my first time eating korean sushi, and i am pretty sure we’re in love. sure, sushi in japan is a fine dining experience and kimbap in korea is thought of as junk food, but i’m not the kind of food snob who would be bothered by this, in particular, when garlic and roasted sesame oil are involved.



vegans eat nothing but cashews
September 12, 2007, 4:14 am
Filed under: Uncategorized

or so i might make one think, at times. times such as these!

lunch today was inspired by a sandwich i was recently served in haifa. said sandwich was very doubtfully vegan despite stating that i’m vegan, asking if they could make a vegan sandwich, learning from the friendly coffee shop manager that his brother is vegan, and answering affirmatively to the question “so no dairy, right?”

the sandwich included thin slices of roasted sweet potatoes and eggplant, fresh cucumber and tomato(gross!), and a creamy dill and garlic dressing. my inspiration for the replicated dressing/spread came from a cashew based recipe in lauren ulm’s upcoming veganyumyum cookbook. as with most recipes that turn cashews into creaminess, you will need a rather fast blender or food processor, or otherwise benefit from softening the cashews in the liquid first.

dill and garlic creaminess for drizzling in a sandwich that works as salad dressing, too

1/4 cup salted vegan buttery spread

1/4 cup unsweetened, neutral tasting non dairy milk (or try water)

1/4 cup cashew pieces

1/2 tsp rice vinegar

1 clove garlic, chopped

1 Tbsp finely chopped fresh dill, or 1/2 to 1 tsp dried

salt

blend the vegan butter, cashews, liquid and vinegar at a high speed until smooth, occasionally stopping to scrape everything towards the blades. add the garlic and dill and blend until he garlic chunks are gone. taste and fix for salt or any of the other flavours if desired.

makes enough for two sandwiches plus some extra for dipping, or enough dressing for 1-2 individual salads.

to make 2 sandwiches, slice one medium sweet potato and one medium-small firm eggplant vertically. they should be thin enough to stack several slices of both kinds in the sandwich, but thick enough that you don’t end up with crisp vegetable chips when they roast down.

preheat the oven to 400f, place the sweet potatoes in a single layer on an oiled cookie sheet and pat with olive oil, then lightly salt. the eggplant slices should go in 5-10 minutes after the sweet potato, so you could use the time to sweat them if you’re worried about bitterness. oil a second cookie sheet, prepare similarly and roast alongside the sweet potatoes. when both seem almost done, slip two crusty buns into the oven so everything is nice and warm.

to assemble, slice the buns, stack the roasted vegetables evenly over a layer of greens, add a layer of thinly, horizontally sliced cucumbers and generously drizzle the garlic-dill sauce between the layers.

(dedicated to gigi, with a promise to start posting photos soon)



lyrics
September 7, 2007, 8:59 pm
Filed under: interludes
jennifer, your red hair's burning
yellow jokes come out of your mind


import from ice cream recipes yields ice-creamier smoothies.
September 7, 2007, 8:11 pm
Filed under: drinkable, sweet

frozen fruit bits for two, handful cashews, almost covered in liquid (soy, rice, juice, etc. water may require more cashews.) drop of vanilla or desired extract, correct with a tad of sweetness if needed. blend to a thick smoothness (should take longer than the average smoothie.) best in a rather fast and sturdy blender, for flimsies cashew pre-soaking should work.

(yum)