Recent Foodage

I am a busy bee. I often forget to post, and I often forget to cook much of anything interesting. I have managed to make a few things lately, so here there are. On Friday night, Mike and I made Garlic Soup with Bread from Vegetarian Planet. We used marsala cooking wine instead of the sherry but otherwise followed the recipe exactly. It was very tasty, simple, and comforting. Then, on Saturday, to be nice to Mike I made him the Pumpkin-Cinnamon Streusel Buns from Cooking Light that he has been eyeing for quite sometime. These also turned out nicely, but I would add more pumpkin next time and maybe even figure out a way to incorporate it into the filling. Then, for dinner tonight I made barbecued tempeh with some instant mashed potatoes (real lazy comfort food, as it is snowing and wonderful outside). This was inspired by something I saw on yeahthatveganshit, and is basically just tempeh cut up, slathered in barbecue sauce, and baked for a while. Nothing I will write a detailed recipe about. Right now I have some Buttermilk Rye Bread in the oven for some more workday foodings. Hopefully more interesting posts to follow this week, as I have a couple interesting looking things I'd like to make soon.

Garlic Soup with Bread
2 tablespoons olive oil
2 cups thinly sliced onions
16 large garlic cloves, minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon fennel seeds, ground
2 medium russet potatoes, peeled and sliced thin crosswise, then cut in half lengthwise
2 large carrots, peeled and sliced into thin rounds
1/2 cup sherry
1 teaspoon salt
fresh-ground black pepper to taste
4 thick slices of bread (mild sourdough or French bread is especially good)
1/4 cup grated Parmesan cheese (optional) [I left it out, as always]
1) In a stockpot, heat the olive oil over medium heat. Saute the onions for 10 minutes, stirring frequently. Add the garlic, and saute for another 5 minutes.
2) Add the water and the dried herbs, and let the soup simmer for 15 minutes. Then add the potatoes and carrots, and simmer until the potatoes are tender, about 15 minutes. Add the sherry, and simmer for another 5 minutes.
3) Season the soup well with salt and pepper. Place a slice of bread on the bottom of each soup bowl. Ladle the soup over the bread. Garnish with Parmesan cheese, if you like.
Serves four.
Pumpkin-Cinnamon Streusel Buns
To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.
Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

1) To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes.
2) Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth.
3) Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4) Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
5) Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
6) Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
7) Preheat oven to 375°.
8) Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
9) To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
12 servings (serving size: 1 bun)

Sweet Potato Pie

Last night I made sweet potato pie, taken from a few recipes again. I used the graham cracker crust from The Vegetarian Family Cookbook, took the main filling recipe from Vegetarian Planet, but substituted soy milk for evaporated milk and threw in some pumpkin pie spice and vanilla because I didn't have nutmeg, sadly. This turned out great. Pumpkin pie is still better, but I can definitely see why people love sweet potato pie so very much. I probably won't make it again any time soon, but maybe for a family gathering.

Sweet Potato Pie
Graham Cracker Crust
10 whole graham cracker sheets
1/4 cup maple syrup
1) In the food processor, grind the graham crackers into crumbs.
2) Add the syrup and pulse, until the graham crackers are just moist. Press into a lightly oiled pan. Fill and bake or chill.

Filling
1 medium sweet potato, cut in half
2 eggs
1/3 cup sugar
3/4 cup brown sugar
1 1/4 cups soy milk
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
a pinch of salt
1) Place the two sweet potato halves in a pot filled with enough water to cover them. Bring the potato and water to a boil, and then reduce heat and let simmer until the potato is soft (about 30 minutes). Drain, cool, peel, and mash using a food processor, potato masher, or fork.
2) In a large bowl, whisk together the sugars and eggs. Add the soy milk, butter, spices, vanilla, and salt. Whisk to combine.
3) Add the sweet potato to the sugar-egg-milk mixture and whisk until smooth.
4) Pour the filling into the pie crust and bake at 350 degrees until the pie is set--about 45 minutes. Cool for at least ten minutes before serving.

Padre's Yummy Tofu

So I've been a vegetarian for almost twelve years, and never have I really liked tofu. I have tried (half-heartedly) with meals from restaurants, but I have never really thought it actually tasted good...and I have never tried to make it myself. However, my father recently found out his cholesterol and blood pressure were a teensy bit high and started a new, healthier regimen to combat this--including the frequent consumption of tofu. Since late November, he has been raving about tofu, particularly one style that he makes all the time. Needless to say, I thought he had gone mad. So, when Mike and I went home for Christmas, we were accosted by the tofu-loving monster--and found out that tofu can actually be downright delicious. We got his recipe then and there, and I have made it twice since, although I have neglected to post it on here. This method of preparing tofu is very simple and one I think every vegetarian (or people looking to eat more soy) should have in his/her repetoire. I serve it with rice or rice noodles tossed with an Asian vegetable medley (froze), some sesame oil, soy sauce, and sriracha. Yum.

Padre's Yummy Tofu
1 block extra-firm tofu
4 tablespoons cornmeal
2 tablespoons whole-wheat flour
4 tablespoons soy sauce (or as needed)
canola oil
1) Slice the tofu into eight strips, lengthwise. Place on a bed of paper towels, top with more paper towels, and place something heavy over the tofu to press the water out. Leave for about 8-10 minutes. Note: Don't leave it for too long, as the tofu is already extra-firm.
2) Take each strip and dip both sides in soy sauce. Then coat each side in the mixture of cornmeal and whole-wheat flour.
3) Place each strip in a skillet with a little canola oil, and cook each side until crispy (about 2-3 minutes per side). Place on paper towels or a paper bag to soak up any leftover oil (there shouldn't be too much--not much is actually needed).
Serve with whatever you like, or eat by itself as a snack. When my dad eats it by itself, he tops it with a combination of 1 part soy sauce to 2 parts mirin.
Yum.

West Indian Red Beans and Rice

This is my own creation, based on two different recipes--one from Moosewood's Simple Suppers and one from the Vegetarian Family Cookbook. I wanted to use the small red beans, but I only had kidney beans. Oh well. It was still really yummy and easy to throw together. Mike loved it and ate two huge bowls, so overall, it was a success.

West Indian Red Beans and Rice
1 bag quick-cooking brown rice
1 32-ounce can kidney or red beans
1 16-ounce can diced tomatoes
1 16-ounce can of coconut milk
1 large white onion, diced
3 cloves of garlic, minced
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/4 teaspoon allspice

1) Cook the rice in boiling water for ten minutes, as the instructions say.
2) While the rice is cooking, saute the onions and garlic until the onion starts to turn golden. Add the tomatoes and spices, and cook for about five minutes more.
3) Add the rice and the coconut milk and bring to a simmer. Reduce the heat to low and let the mixture cook until most of the coconut milk is absorbed--about 15 minutes.
Enjoy!

Spice Cake with Penuche Frosting

I was in the mood for some cake and got this recipe from everybodylikessandwiches. I didn't have nutmeg, so I substituted some ground cloves, and I used soy milk instead of milk and whole wheat flour. My cake fell apart because it got stuck in the pan (rar!) but besides not looking pretty, it is fantastic. The frosting is so super sweet, but the cake is very savory. They are a fantastic compliment to each other. Mike says that after this and my pumpkin birthday cake, I am still the ace of cakes. :-)

Spice Cake
4 tablespoons margarine or butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
2/3 cup skim milk

1) Beat margarine, sugar, egg, and vanilla in a large bowl until smooth. Mix in combined flour, baking powder, salt and spices alternately with milk, beginning and ending with the dry ingredients. Pour into a greased and floured 8 or 9 inch round cake pan. (I used a bundt pan).
2) Bake at 350 degrees until cake is browned and springs back when touched, about 40 minutes. Cool in pan for 10 minutes and then remove and cool to room temperature on a wire rack.
3) Place cake on serving plate and glaze with Penuche Frosting.

Penuche Frosting
3 tablespoons margarine or butter
1/2 cup brown sugar
2 - 2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2-4 teaspoon skim milk

1) Melt margarine in a medium saucepan; stir in brown sugar and heat until bubbly. Stir in powdered sugar, vanilla and cinnamon and enough milk to make a spreading consistency.

Tabbouleh

Ever since I was little, tabbouleh has been one of my favorite foods. My mum always makes it fresh from the original Moosewood Cookbook and I cannot get enough of it. Try as I can, I also do not like the store-bought stuff anywhere near as much. I recently had some of my mum's around Christmas-time, and then bought some of the Joseph's brand last week. The two do just not compare. So, today I set out to make my own tabbouleh. It turned out quite well, although I did not have the mint. I think that would have helped a little--you just need about 2 tablespoons of the chopped fresh stuff. Anyhow, I will definitely make my own tabbouleh from now on, as it is not too difficult. You have to be around the house as it involves steps with a lot of time in between, but it is really not complex at all.

Tabbouleh
1 cup dried barley
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon or so of crushed/minced garlic
1 large bunch parsley, minced
1 large tomato, diced
1/2 an onion, diced
1) Combine the barley, salt, and water. Let sit for at least twenty minutes. Then drain any excess water.
2) Stir in the olive oil, lemon juice, and garlic. Let sit in the fridge for two hours.
3) Add the tomato, parsley, and onion. Add salt and pepper to taste. Enjoy!

Spicy-Sweet Pretzels

I saw the recipe for Spicy-Sweet Glazed Pretzels and Nuts on everybodylikessandwiches and thought that the topping sounded delicious. I'm not one for nuts, but I decided I would definitely use the recipe anyway. It was very simple to throw together and I just used half a bag of Rold Gold Traditional Pretzel Thins. It was a great late-night pig-out snack for Mike and I. I will definitely make this again and experiment with different ingredients.

Spicy-Sweet Glaze
1 tablespoons butter, melted
3 tablespoons brown sugar
1/2 teaspoons ground cinnamon
3/4 teaspoons cayenne pepper
1 1/2 tablespoons maple syrup
1 1/2 teaspoons kosher salt

Mix together all of the above ingredients and then mix with pretzels. Spread the pretzels onto a baking dish of some kind and bake for about 15 minutes at 300 degrees. Enjoy.

Black Bean Sofrito

For dinner last night, I made Black Bean Sofrito from The Vegetarian Family Cookbook. This was very yummy and pretty easy to make. Mike liked it more than I did, but I did enjoy it, so I'll probably make it again. I used a 10-minute bag of brown rice for the rice the recipe calls for, and that went with it quite nicely. I also had run out of cumin, sadly, so I tossed in a little coriander and some chili powder instead.

Black Bean Sofrito
1 tablespoon light or extra-virgin olive oil
1 medium onion, finely chopped
3 t0 4 garlic cloves, minced
1/2 medium green bell pepper, finely diced
1/2 medium red bell pepper, finely diced
4 cups cooked black beans (from 1 1/3 cups dried) or two 16-ounce cans, drained and rinsed
1 large firm, ripe tomato, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Juice of 1/2 lime or lemon
Salt and freshly ground pepper, to taste
1/4 cup chopped fresh cilantro or parsley, optional
Hot cooked brown rice

1) Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent. Add the garlic and the bell peppers and continue to saute until softened and the onion is golden.
2) Add the beans, tomato, cumin, oregano, and lime juice along with 1/3 cup water. Bring to a simmer.
3) Mash a small amount of the black beans with the back of a wooden spoon, just enough to make a thick sauce. Cover and simmer gently over low heat for 10 minutes.
4) Season to taste with salt and pepper, then stir in the cilantro, if using. Serve over hot rice.
4 to 6 servings.

Quick Three-Grain Brown Bread

I have made a few new recipes lately, but none of them were particularly tasty, so I'm not going to write them down. Last night I made Portobello Mushroom Philly Cheesesteaks for the billionth time because Mike and I both love them. I also made Quick Three-Grain Brown Bread Bread from Nava Atlas' The Vegetarian Family Cookbook, which I received as a gift from one of my co-workers. This bread was incredibly easy to throw together and is very tasty. I will definitely be making it again. Happy New Year to everyone!
Oh, and Lauren, I am jealous of your bread maker.

Quick Three-Grain Brown Bread
1 cup whole-wheat pastry flour
3/4 cup rye flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 cup low-fat yogurt or soy yogurt
2/3 cup low-fat milk, rice milk, or soy milk, or as needed
1/3 cup maple syrup, molasses, or barley malt syrup [I used pure maple syrup]
2 tablespoons safflower oil [I just used canola oil]

1) Preheat the oven to 350. Lightly oil a 9-by 5- by 3 inch loaf pan.
2) Combine the flours, cornmeal, baking soda, and salt in a large mixing bowl and stir together.
3) Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make a well in the center of the dry ingredients and pour in the wet mixture, using enough milk to make a smooth, stiff batter. Stir together until completely combined.
4) Pour the batter into the prepared pan. Bake for about 40 minutes, or until the top is golden brown and a knife inserted into the center of the loaf comes out clean. When cool enough to handle, carefully removed the bread from the pan, place it on a rack or platter, and allow it to cool to just warm before slicing.