Food Plant


spreads, pt. 1
January 14, 2008, 6:54 am
Filed under: Uncategorized

this post about saucy spreads is mostly for jon’s benefit.

for new year’s spinach artichoke dip, i followed a recipe i found at vegan-licious.

this is the original recipe, with my changes noted:

Spinach artichoke dip

  • 6 oz fresh spinach ( can’t say i measured the spinach, so use a few handfuls of baby spinach to your liking.)
  • 6 oz jar artichoke hearts (i used a can of equality brand artichoke hearts in water, making sure to remove the tough outer petal/leaf things.)
  • 1 clove garlic, minced (used 2)
  • 1/4 cup nutritional yeast
  • 1 tsp veg broth powder (or veg. chicken broth powder) (<-that wasn’t my note. i used half of a vegan bouillon cube)
  • 1/4 -1/2 cup rice milk (i actually ran out of soymilk and made a richer version, with 1/4 cup vegenaise and 1/4 cup tofutti cream cheese.)
  • 2 tbsp flour (omitted, see note above.)
  • 1/4 tsp salt (i likely added more.)
  • pepper to taste
  • olive oil
  • (i added a teaspoon of mellow white miso, but i don’t think it’s essential.)

Heat a few tbsps of olive oil in pan. Saute spinach and garlic until spinach is wilted. Remove from pan into food processor or chopper and add in the artichoke hearts. Process until well chopped. Put back into pan. Add yeast, broth powder, flour, salt and pepper. Mix together well. Turn the heat on and add the rice milk (vegenaise and tofutti cream cheese, and miso if used), cook to thicken to desired consistency.

new year’s turkish spread was found here, and i actually followed instructions this time. if you’re not in possession of pomegranate molasses, you could just add a bit more lemon juice.

Muhammara

Ingredients

2 Large sweet red peppers (Note: if you don’t have fresh red peppers, use good-quality roasted red peppers in a jar, rinsed – spread them out to judge the equivalent of two peppers.)
1 T. Water
2/3 cup Walnuts (preferably lightly toasted) (can use pecans or even hazelnuts)
1 T. Crushed garlic
2/3 c Stale or toasted breadcrumbs (preferably Frensh-style or sourdough, but can use a light wholewheat)
1/4 c Extra-virgin olive oil
1 1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
2 tsp. Pomegranate molasses (see Cook’s Notes)
2 T. Fresh lemon juice
1/2 tsp. Salt

Preparation

Roast the peppers until charred all over. (I just put them on a cookie sheet right under the broiler [top rack] and turn them as each side gets charred.)

Place them in a paper bag for 10 minutes. Peel, stem and seed them, then chop coarsely.

Place everything in the food processor and process until quite smooth. Taste for salt.

Let stand several hours before serving. If chilled, bring to room temperature before serving.

Lastly, the thick version of lolo’s cheese sauce that i used for the calzones tonight.

Veganyumyum cheezy sauce, thick with a hint of mustard

  • 1/4 Cup Earth Balance Margarine (i often reduce this even more, but the original has a 1/3 cup.)
  • 1/4 Cup All Purpose Flour
  • 2 Tbs Low Sodium Tamari or Soy Sauce (i like it best with braggs, but any standard soy sauce will do.)
  • 1 Tbs Lemon Juice, freshly squeezed (don’t use the stuff from concentrate, seriously.)
  • 1 Tbs Sweet/White/Mellow Miso
  • 1 Tbs Tahini (better to use a bit too little than a little too much.)
  • 1 Tbs Tomato Paste (not sauce!) (i only used 1 tsp of concentrated tomato paste, and added 1/2 tsp dijon mustard at the same time.)
  • 1 Cup Soy Milk
  • 1/3 Cup Nutritional Yeast
  • 1 Pinch Salt
  • Black Pepper, to taste
  • (i add a large pinch of paprika. sweet, hot or smoked all work.)

Lolo’s instructions:

Begin by heating a sauce pan and adding the earth balance. Once melted, add flour and whisk vigorously until a smooth paste forms, called a roux. Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you’ll need to start over. Mix in the flour as soon as the margarine is melted and you should avoid any problems.

To this paste, add tamari, lemon, miso, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Add the yeast and mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes, but it’s flexible. Add salt and pepper to taste.



drinkable desserts
January 6, 2008, 9:56 pm
Filed under: Uncategorized

Rhean mentioned this Seattle Times article to Kay and I about fancy hot chocolates. I was advised to write the recipes down before they disappear, and noticed that I had all the ingredients to make a vegan version of the raspberry-hazelnut white chocolate. I cut the recipe in half so it will serve two and we both found it most decadent. Rhean meanwhile vouches for the Bollywood Cocoa’s amazingness.

 

Vegan Bollywood Spiced Cocoa

For 2

1 cup almond milk

2 cardamom pods, crushed

2 peeled (¼-inch-thick slices) fresh ginger

Tiny pinch ground cumin

½ cup unsweetened coconut milk

½ bar Theo’s Ghana-Panama-Ecuador 75% Cacao Dark Chocolate. grated, or use 1 ½ ounces other high cacao-content chocolate

1. In a small heavy-bottom saucepan, heat the milk, cardamom, ginger and cumin till hot but not simmering or boiling. Remove from the heat and let sit for 10 minutes.

2. Remove and discard the cardamom pods and ginger. Place pan back on the heat and add the coconut milk and chocolate. Whisk and heat until hot — but do not overheat. Serve immediately.

Vegan Raspberry White Hot Chocolate with Frangelico

(Adapted from the recipe “Grown-Up Nutty White Chocolate Raspberry Cocoa”)

For 2

1.5 cups soy milk

1/3 cup vegan white chocolate chips or broken vegan white chocolate bar

2 tablespoons raspberry syrup or liqueur (I used Torani syrup)

3 tablespoons Frangelico liqueur

Garnish: chopped toasted hazelnuts or fresh or frozen raspberries.

1. Fill serving cups with hot water to warm them while you start the cocoa.

2. In a small saucepan, heat the soy milk over medium heat until warmed. Add the white chocolate chips and whisk until melted. Add the liqueurs and heat mixture until hot, but not over 140 degrees.

3. Pour the hot water out of the cups and fill with the cocoa. Top with garnish.