Mofo #???

I didn’t cook anything today. We had cereal for breakfast, Indian buffet for lunch, and reheated Nick’s soup for dinner. While nice, I have been fidgety all evening and all I want to do it bake something. Sometimes you just have to have peanut butter cookies.

So tomorrow after class I believe I will be baking. Either the big gigantoid crunchy peanut butter oatmeal cookies from Vegan With a Vengeance —or— pumpkin bars. I have some winter squash that would be lovely slathered in cream cheese frosting. Just about anything will be lovely with cream cheese frosting. I don’t care about hydrogenated fat when its in the form of frosting. Until I can make an acceptable cream cheese substitute for said confection I will continue to support tofutti.

I’m trying to finish the rough draft of an essay that I need to workshop tomorrow. An essay I didn’t know I would be workshopping tomorrow until a few hours ago. So now I’m trying to conjure ambition or enthusiasm but all I want are cookies. In an attempt to write I’ve been sporadically typing and fantasizing about Norwegian treats (I’m writing about my mom’s kitchen). I want lefse, krumkake, and kringla so bad! If I had a ricer I’d make the lefse. If I had a successful egg substitute I’d make krumkake. Since I can make kringla maybe all my plans for tomorrow will get scrapped and I’ll make that.

But for now I’m going to try not to look up recipes and instead focus on writing. And maybe grabbing a cookie.

Secret Soup

Remember not too long ago when I mentioned specialties? Well my beloved made his tonight. It was pretty gray today, though dry, and with a chill in the air and all the windows closed we decided soup sounded just lovely. I have no idea how he came up with this recipe, but it works. He fed it to me the first time I came over (the same time I brought the vagina cookies) and we played legos and built vehicles that we raced across the kitchen floor. I recall a houseboat modeled after Apocalypse Now. I was in love. Well I wasn’t really but I knew I liked him a whole lot. So every time we have this I’m reminded of that first evening. He was gracious enough to type up the recipe so here you are along with a picture. Like many soups it doesn’t photograph extremely well, but its good. We eat it with extra tamari poured on like salt at the table (and I tried a bit of green curry paste tonight which was great).

Nick’s Soup Recipe

3 cloves of garlic

1 tbs of minced ginger

1 onion

3-4 carrots

3-4 potatoes

3 broccoli stalks with no florets

1/4 cup rice

1/2 tsp curry

olive oil

1 can of coconut milk

1/2 cup of oatmeal

2tsp miso soup

soy sauce

salt

ground pepper

Mince garlic and ginger, dice onion. Add olive oil to pot until the bottom is completely covered. Put on medium heat and add ginger, garlic, and onion. Cook until they are golden brown and just starting to stick to the bottom of the pot. Fill halfway with water and add carrots, potatoes, broccoli stalks, rice, curry, salt and pepper. Let simmer 30-45 minutes, or until the broccoli is soft. Add just enough water at intervals to keep the veggies covered, but not enough to make the soup watery.Turn heat to low and add coconut milk, soy sauce, miso, and oatmeal. Soup should be rather thick, but if it’s watery add more oatmeal. Allow to simmer another 15-20 minutes.

These are some of the carrots from our garden. I didn’t think we had a HUGE success with our garden this year, we got lots of lettuce and some nice cherry tomatoes and peas but not a lot of much else. Until now. These carrots are great. They’re chubby little guys that are beautiful and delicious. Squat is maybe the perfect word for them. The one below was my favorite.

Appleballania

You know what’s nice. To come home from work, after a long segway back to my mom’s and then my brother’s in order to get my car back, and find my sweetheart chopping up veggies for dinner. Its even better when he is making exactly what I had planned on making despite no communication about dinner. Thus, herb roasted vegetables. Sort of a clean out the fridge and the CSA veggies.

Brussels Sprouts, potatoes, sweet potatoes, carrots, beets, rosemary, fennel, thyme, salt, and olive oil. Oven 400º for at least an hour. Dinner!

And concerning the title. We picked apples from my mom’s and this one was rather hilarious if you like to anthropomorphize produce with human genitalia. Would that be vegetalia? Either way, the picture makes me laugh.

Disasters

I’m trying to stay dedicated to posting every day. So far so good, but it seems kind of silly to post for the sake of posting. Nonetheless I’m here. Part of the lackluster today is that I haven’t cooked for a while. I’ve been eating the shepherd’s pie since I made it since I’m the only one to eat it. I am making peanut butter cookies right now, yes at 10:30 pm, because I go home to Ames tomorrow and I feel like a terrible nurse daughter if I leave my mother bereft of cookies to take with her pills.

But oh am I excited to go home to my sweetheart, my bed, real coffee, my bicycle, even classes. I’m also excited to go back to my kitchen and all its inspiration. I feel slightly stifled here since I’m trying to cook to please someone who does not like my food. At my house I have eager testers who will eat pretty much anything I make. I have had a few disasters though.

The most memorable/hilarious/pitiful disaster was the tamari caramel. Now, it wasn’t supposed to be caramel but I forgot the basic tenets of cooking sugar. I was attempting to make eel sauce for sushi. Oddly enough most eel sauce has no eel in it, its just served with eel rolls — which were always my favorite. What a perfect way to boost our sushi skillz! Yeah, no. When my eel sauce — which is basically tamari, mirin, sugar, and water — didn’t thicken in the time allotted I figured I’d let it go a bit. Here is where it turned to soft caramel, then to hard carmel. I forgot that whole cooling factor. The real victim in all of this was my poor beloved. He tried some… and almost made a perfect caramel cast of his teeth. Unfortunately the cast did not want to come undone and I laughed so hard I cried when I finally pulled it out and saw a perfect replica of his upper jaw. I shall never forget that. I don’t know if we’ve made sushi since? We certainly haven’t make eel sauce.

The other biggest disaster I ever made were the greens to go with some bbq tofu. The tofu was great. The greens were salt. Not salty, not salted, they tasted like pure vegetal salt. The problem was with the soup base. I work for a spice store that also sells soup base. They make a vegetable one that is really handy since I don’t have the room to store vegetable broth — homemade or store bought. Well it does have quite a bit of salt in it. Something I forgot when I added about two teaspoons to the water for the greens. When the greens cooked down and the water evaporated and the salt remained. Not only did that salt remain but in an attempt to add the smokiness of the traditional ham hock I had added some of one of our spice blends that has hickory smoke in it. And the main ingredient in said mix is salt. Salt salt salt. Everywhere was salt. My poor housemates. They liked the tofu, and were polite about the greens to my face.

These things happen so we can laugh really hard – though that usually takes place after the event has faded from short term memory. I know I find these really funny now. As well as a lot of other memorable mess-ups.

For now my cookies are done and I am off the bed. My dad is home so hopefully he will fulfill his end of the marriage vows and take care of my mom for the night.

Specialties

Everyone has something that they have perfected. Even the most culinarily inept person, my dad, can make a good frozen pizza. These specialties can take on a cult like following. In every town there is someone known for their pie/barbeque/dandelion wine/etc. and everyone passing through has to be told about it.

The most revered food in my family is Grandma’s Swedish Meatballs. Nevermind that we’re Norwegian and the meatballs in question aren’t like most Swedish ones. Thats their name and they will remain christened so just because no one can bring themselves to change the wording. The meatballs are rich and filling with a touch of cloves and black pepper. And they’re even better vegan. I’m sure my grandma would be proud of my culinary wizardry if she were alive. Despite certain other family members who think I’m blasphemous for attempting to veganize family recipes. They still like me.

Well known recipes are not reserved for the matriarchs of families. At the blue house there are signatures all around. Our roommate is known for peanut soup (which usually gets made on weekends when I’m not there, but occasionally they save some for me). My gentleman friend makes his soup. Its hard to describe since it changes slightly every time — its one of those clean-out-the-fridge recipes. But it always has coconut milk, broccoli stalks, and oatmeal. He is also able to perfectly time the cooking of vegetables in stir-fry which might not be a signature but it sure as hell is a talent.

As for myself, I’m not sure what my most amazing dish is. It is something baked for certain, but outside of that I can’t claim fame for myself. If you have a recipe that is requested by everyone who tastes it, or a dish you made up that always draws oohs, then add yourself to the ranks of beloved elders and state fair ribbon holders.

Sometimes Recipes Are Nice

Today started off well enough, except for the dog waking us up early. I rode my brand new bicycle to school. I’m madly in love with her and am excited for the weekend so I can get outside. But between now and then is taking care of my currently handicapped mom.

I would say ‘now I remember why I didn’t want to be a nurse’ but I can’t because I never ever wanted to be one and they have always had my utmost respect because they have one of the most intense and dirty jobs out there. Lets see that guy on the discovery channel do that for a day.

In between moving all the equipment for my patient from room to room I thought I could make a nice meal. I wanted shepherd’s pie. The house was hot, I didn’t have some ingredients, I certainly didn’t have time to make something as time-consuming as this, but there you have it. I also didn’t have a recipe and thats where I got in trouble.

I admit it wasn’t terrible, it wasn’t inedible, it just wasn’t noteworthy. I didn’t get any feedback from my mom about the three bites she had, but thats to be expected of someone so skeptical of vegan food — even cupcakes. I will happily keep her entertained, drugged up, and full of peanut butter cookies (the only thing I make that she really likes).

Thai Pumpkin Curry

I’m so excited about this recipe. My mom and I’s favorite restaurant is Cool Basil in West Des Moines. Its where we would go when she’d convince me to go shopping with her. Often it was the reason I went. They have a bunch of really great things but the pumpkin curry is probably my favorite though I don’t get it often because it isn’t really all that healthy.

But now I can make it at home – as healthy or hedonistic as I want. I posed a question on the Post Punk Kitchen about a recipe that was tried and true and was pointed towards this one.  I tweaked it a bit to my tastes and ingredients and the result was amazing. I have pictures, but no patience for iphoto tonight. Instead here is the recipe.

Thai Pumpkin Curry

1 medium winter squash (kabocha is great)

1 tbsp. oil

1 onion, sliced

1-2 garlic clove, minced

2 tbsp. Thai green curry paste

1 can coconut milk

1 c. water

2 1/2 tbsp. tamari

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. tamarind paste

1 red bell pepper, sliced

a handful of green beans, snapped

Peel and seed the squash and cut into cubes. In skillet, heat oil over medium and saute onion and curry paste until onions soften. Add garlic and saute until fragrant. Add squash, coconut milk, water, tamari, sugar, salt, and tamarind paste. Bring to a boil then reduce heat to low and simmer for 10 minutes. Add bell pepper and green beans and simmer for another 10 minutes.

Vegan Spasagna

In my family its a tradition that on your birthday you get to go to the restaurant of choice. I think this ‘tradition’ has been around since we were old enough to pick somewhere other than McDonad’s or Pizza Hut. When I was younger I always wanted to go to Cheddars. Its your standard American chain restaurant with huge portions and a dessert called the ‘cookie monster’ which was a chocolate chip cookie baked in an iron skillet, topped with ice cream and eaten until you burst. But thats another post. Today is about the Spasagna. This was always my favorite. Maybe just because of the name.

My theme so far this month has been comfort like food. Hot, easy, really filling stuff. We have a white board in our house with ideas for meals and I added spasagna yesterday and its already been made. It called to me. So did the pound of opened angel hair pasta in the cupboard. This was really easy and very well received by the rest of the occupants of the blue house (I even got the highest compliment, a “better than mom’s”). This uses the cashew ricotta from Veganomicon, so if for some reason you don’t have this vegan cooking bible ride out into any unsavory weather and get it.

I sauteed some greens and red bell pepper to mix with the white sauce but any veggies would work (or none at all). Next time I want to try mushrooms.

Spasagna

1 lb. long pasta – spaghetti or angel hair

1/2 lb. greens, deribbed and chopped

1 red bell pepper, chopped

1 recipe cashew ricotta from Veganomicon

(When making the ricotta add 3 tbsp. nutritional yeast, 1/3 c. soy milk and 3/4 tsp. arrowroot)

1 lg. can or jar of tomato sauce or 4 c. homemade sauce

Preheat oven to 350ºF. Spray or oil a 9×13 pan. Cook pasta according to directions, when done rinse briefly with cold water. Begin sauteing vegetables in a little oil. Make cashew ricotta. Once veggies are soft take off heat and cool slightly before adding the ricotta. Mix together pasta and cream sauce, make sure to use a big bowl or pot. Spread half the tomato sauce in the bottom of the prepared pan. Top with all the pasta mixture. Pour the rest of the tomato sauce on top and bake for 30-40 minutes, until hot. Allow to rest for 10 minutes so everything can set.

MoFo #4

Today is one of those days that make me really grateful for housemates who like to cook. After a long day at work, one where I was muttering mean remarks to myself but still somehow putting on a friendly face, its really nice to come how and have a roommate making Navaho Stew. The recipe is from one of the Moosewood cookbooks I believe and it makes an occasional appearance in our house. Despite my hatred, loathing, malevolence against cilantro I can almost stand it in this. Tonight the guys were extra nice and cut out for me.

It being a Sunday I didn’t have to be to work until almost eleven. Which gave me ample time to make peanut butter cookies for my mom. As I mentioned yesterday, she just got out of the hospital after a knee replacement and one of the few things that make her six daily pills go down is a cookie. I am such a loving daughter I decided to indulge her with her favorites – peanut butter – though I hope you can see though my saintly façade and realize this was also self-serving. The peanut butter cookies are testers for Kelly and Garrick’s cookie book which is almost done testing and hopefully will find a publisher soon. You will not be disappointed by any recipe in that book. These happen to make some of the best cookie dough in the world. And that my friends is one of the happiest things about veganism – salmonella free cookie dough.

But I don’t have a picture of the cookies. We ate the ones I brought home with me. I’ll post a picture of something else I brought home. My dog! Scruffy is my buddy and he’s staying with us while my mom recovers. So far there have been no fights between Scruffy and Nat (the resident labrador). Cross your fingers.

Mofo #3

My mommy came home from the hospital today. She had her knee replaced on Tuesday and is now bionic and able to set off metal detectors. So I’m at my parent’s house this weekend to me a beckon call girl (don’t ask me where this name comes from). This surgery will be a good thing in many aspects. It forces exercise, eliminates alcohol, and encourages fruit and veggies. What’s more is my mom is really positive about all this. That could be the percocet but I’m going to go with it.

So tonight we had black bean chili. Its full of veggies, beans, and every imaginable form of fiber. So here you go.

1 tbsp. oil

1 onion, chopped

2 bell peppers, chopped (red and yellow are best)

2 ribs celery, chopped

1/4 c. chopped mushrooms (optional)

2 small sweet potatoes, diced

2 cans black beans, rinsed

4 c. water

1 can diced tomatoes -or- 1/2 c. tomato juice

1 tbsp. chili powder

1 tsp. cumin

1 tsp. granulated garlic

2 tbsp. steak sauce (My mom has a generic one that is vegan)

salt to taste

Saute veggies. When onion is translucent add beans, water, tomatoes, and spices. Cook, cook, cook letting it reduce until its thick and chili like. Serve with crushed up tortilla chips.