Food Plant

persian-ish marinade
October 17, 2007, 4:35 am
Filed under: Uncategorized
  • 2 cloves garlic, minced
  • heaping teaspoon ginger, minced
  • 1 small shallot, sliced
  • 1 tablespoon fresh mint, chopped (or 1 tsp dry?)
  • pinch of cardamom
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons braggs or soy sauce
  • enough water to just cover the marinating bits
  • salt and black pepper

mix it all about, add a package of seitan or tofu, chill it overnight, then grill, bake or saute.

p.s. i marinated tofu slices ideal for a sandwich, but i think it’s a good idea to cut whichever protein you’re using into cubes for shish kebab.

edit: i can’t believe i forgot to list the central ingredient, pomegranate molasses/syrup! i believe i used a 1/4 cup of it, but since i’m going from memory you better go by your taste buds. it should tasty zesty in a tomato-y sort of way without overwhelming.


October 5, 2007, 2:25 am
Filed under: Uncategorized

as promised, the chocolate mint cups whose recipe can be found here

kay had the genius idea of forming them into cups by “painting” melted chocolate with a fork inside truffle liners. she divided the filling in half and made the mint variety as directed, while i made the coconut kind using an equal amount of coconut extract, a splash of vanilla and dark rum, and a handful of shredded coconut. they do not kid about about the recipe making a ton!

and here are the cupcakes i made for the bakesale, VCTOTW’s hazelnut batter with bits of raspberry and chocolate, topped with fluffy frangelico frosting and a chocolate covered hazelnut.

(more bakesale photos on the flickr)

coming soon!
October 2, 2007, 7:20 am
Filed under: announcements

photos of the mint and coconut cups my roomate made for a vegan bakesale,

of the lemon bars and raspberry-hazelnut cupcakes i intend to make for it tomorrow,

and a recent favourite in the house, my bastardized version of bakmi goreng, a.k.a. tempeh fried noodles in sweet soy sauce (including some thoughts on further uses for the sauce.)