;-)

The Groundhog's Shadow

2012-02-01T13:00:00.000-08:00

When Groundhog Phil felt a cold winter chill, he venturedout from his hole.

Slowly with care, sniffing ground and the air, he emergedfrom the crumbly knoll.

Every year he would pose with a quivering nose, to feel forwinter’s harsh sting.

For if it were true, it was a groundhog’s cue, to fall intoa deep sleep ‘til Spring.

“Are those snowflakes up there, dancing on air?” asked Philin a state of confusion.

He crept further to see if it truly could be, a sign ofwinter or just an illusion.

The sun on his back casted a shadow of black, for which Philwas just not prepared.

Living underground, where only dirt was abound, made himtouchy, nervous, and scared.

Phil leapt up in fright at the very sight of the shadowyfigure in tow.

Wherever he went, right-left-circumvent! - the shadow justwould not let go!

Running circles in panic and feeling quite manic, Philscurried back towards his den.

But then he stumbled as something rumbled, in the sky wherehe looked up again.

A grayish cloud covered the sun like a shroud, and madePhil’s shadow disappear.

“Don’t be a fool!” said a voice so cruel. “The only thing that can hurt you is fear.”

Phil shook as he took a look, up at the angry puff.

“But what of lightning and all things frightening, like monstersand aliens and stuff?”

“A life full of stress only works to oppress,” said the thunderouscloud.

“Who knows what you could achieve if only you believe, thatyou are brave, wise, and proud!”

Phil was in awe as he saw, an image of himself that he neverknew.

He felt inspirations for aspirations, and his excitement andconfidence grew!

He would not fear again, leaving his den, for a whole newworld awaited.

Experiences around could surely be found, and this fact couldnot be debated!

Phil proudly stood as tall as he could, and proclaimedwithout a shake,

“Bravely I will stay above ground today, and progress I willsurely make!”

The cloud was beaming and light came streaming, as itdrifted away from the sun.

Phil’s shadow was there, but he shrugged without care, and sohis new life had begun!

Spring was a thing that came early that year, to reward agroundhog’s revelation.

All beings were touched by the story so much, that they cametogether in a great celebration!

Original Poem by DJ Karma 2012

Coconut body, almond ears, pecan feet, coconut flake teeth and eyes, and raisin eyeballs

Quick Coconut Agar Pudding...
For the recipe, go to:
Veggie Kids Blog

There's a nice interview about me there too :-)

Hey, what's kicking? 7 months down / 2 to go!

Happy Groundhog's Day!

FoodBuzz 24: A Vegan Year of The Dragon

2012-01-01T13:25:00.000-08:00

The Dragon and the Rainbow Goblin

by DJ Karma

Once upon atime, a baby dragon hatched from a very large speckled egg. He was named Zephyr, after the warm west winds that whistled past his family's largecavern on the day he was born.

Zephyr grewincredibly fast, to become a gigantic and beautiful water dragon. He had a long undulating body, punctuated byhundreds of pointy, multi-colored scales that poked out of the water when heswam. His colorful armor reflected the rays of sunlight that shone down throughthe afternoon waters, as he glided effortlessly through the underwater world inwhich he spent most of his time. Allother water creatures skirted out of his way whenever he passed, because waterdragons were considered the largest, the most powerful, and one of the fewmagical creatures in the world.

One day, asyoung Zephyr lazily sunbathed on the shore of the Great Sea, a large shadowflew over him. He looked up to see a mightyeagle flying by overhead. She lookeddown at him and screeched happily as she passed. He waived back, and looked in awe at herbroad wings that flapped rhythmically in the sky. He looked at his own shoulders, and wonderedwhy he didn’t have the wings to fly like the majestic eagles.

“Oh, howwonderful it would be to soar through the boundless skies! If only I had the wings to do it,” he saiddreamily. “I would give anything to beable to fly!”

Zephyrspent the next few days questioning his elder dragons about how he could obtainwings to fly. All of them laughed atsuch an absurd ambition. After all,water dragons were… well, water dragons!

Frustratedand determined, the young dragon decided to go on a special quest to find thesecret of flight. So Zephyr set out to ask the one being that would have the most answers in thedragon realm- The Moon, for The Moon wasthe controller of the sea and all things water related. But first, he had to climb to the distantmountaintop of Mount Luna in order to get close enough to be heard.

Day andnight, Zephyr trekked through forests and swam across rivers. He climbed treacherous cliffs and steepravines, until finally he reached the beautiful broad plateau of MountLuna. He peered over the edge of themountain, and saw the spectacular view of green tree tops and dazzling bluewaters, and in the faint distance, the tiny spec that was his sea cavern.

It wasstill daylight, so he decided to take a nap and wait for the Moon to comeout. “Soon I will find out the secret offlight, and maybe I’ll even have wings to fly home!” he said excitedly tohimself.

“So youwant to fly, do you?” said a high-pitched cackling voice. Zephyr was stunned to find a little greenish,wrinkly-faced goblin peering at him with little black eyes and big pointy ears. Before Zephyr could answer, the little goblinchanged to a pale pink.

“You don’tneed wings to fly- all you have to do is come to me. For I have the magic that can make thingshappen!” he said sweetly.

Zephyrlooked at the creature incredulously. Heknew goblins were very powerful, but could be greedy and conniving as well. “I’m sorry, sir, but I have no gold to payyou.”

“Oh no,young dragon. It is not gold I seek,”said the goblin, as he peered at Zephyr with his unblinking eyes. “You see, I’m a rainbow goblin, and I feast on the colors of the rainbows.” The goblin stood proudly as he turned a dazzlingroyal blue.

“But TheMoon doesn’t like to share the rainbows, and would much rather horde all thedelicious colors and distribute them at his will. Those lowly plants and animals don’t deservethe colors as much as a powerful and magical being as myself! … and, uh… you,of course!”

Zephyrlooked down at his own multi-colored armor. “But what do the rainbow colors have to do with flying?” he asked.

The goblindanced excitedly, and explained his plan to distract The Moon and seize thenext great rainbow, which was to be born after the next great rain. In the distance, there was a clap of thunderand a flash of lightning, as the skies grew dark for the impending storm.

“I willgive you the power of flight, but you must fly up and divert The Moon’sattention. When I get my rainbow, I willmake your power permanent!”

So excitedwas Zephyr at the prospect of flying, that he agreed impetuously to help thegoblin. And so they waited for thestorm, and for the small window of time, when The Moon used the rays of themorning sun to form a rainbow.

The heavyrains pounded the mountain all night and felt heavenly to the waterdragon. The rains finally subsided to alight drizzle, as the heavy clouds parted and dawn broke to shed an earlymorning light.

The Moondescended through the haze, a large softly glowing sphere, and as the arms ofthe sun’s morning rays reached out to illuminate the sky, a brilliant rainbowarched over the land. “Now is the time!”yelled the rainbow goblin, as he raised his arms. “Fly, dragon, fly!”

Zephyr felthis insides churn, as if his body was being filled with air. Suddenly, he started to float upwards, like alarge writhing balloon. “I’m flying!”screamed Zephyr in astonishment.

“Yes, yes,”screeched the goblin. “Now remember ouragreement!”

Zephyr noddedand soared upwards towards the moon. Hefelt the wind rushing through his scales and the exhilaration of purepower. The Moon grew ever larger asZephyr approached, and soon the flying dragon caught The Moon’s eye.

“What isthis?” asked The Moon in a booming voice. “I’ve never seen such as sight! Howdoes a water dragon fly without wings?”

Zephyrlooked upon The Moon in awe for a moment. “Good morning, your highness,” said the dragon timidly. “I- I traded some gold with a goblin inexchange for the power to fly without wings,” lied the dragon.

“My, my,”said The Moon in amused admiration. “That is an incredible ambition, but you must excuse me right now. I am in the middle of distributing therainbow colors so our world can be more rich and beautiful.

“But whatshould happen if the world does not receive the colors?” asked the dragonhastily.

“The colorsare not just for outer beauty,” replied The Moon. “They are filled with energy and love from meand The Sun, and they bring hope and prosperity to all who receive. If the world does not receive the rainbow’scolors, everyone shall wither and suffer.”

Zephyrsuddenly felt ashamed. “Please do notlet me interrupt your important work, your highness!”

But whenZephyr returned to the mountain, it was too late. The rainbow goblin had already stolen therainbow and was nowhere to be found. Zephyr looked all around frantically, but saw only a world sadlydevoid of color. He himself started tofeel depressed, as he noticed his own armor fading of its once magnificent hues.

From thehigh mountaintop, Zephyr peered all around, desperately looking for any sign ofthe rainbow goblin. The plants, sea, andall the land’s animals seemed sickened and graying. Then, for a brief moment, Zephyr saw a flashof rainbow colors in the nearby woods, next to a large gray boulder. Weakened and no longer able to fly, Zephyr wasstill determined to find the goblin and convince him to return the stolenrainbow. So he set off down the mountainand towards the boulder that was sure to be the goblin’s secret lair.

Afterslipping and sliding down the large mountain, and trekking through the drearywoods, he finally reached the big gray boulder. Exhausted, he looked all around the boulder, but all was quiet.

“Goblin!” roared Zephyr, his anger rising. “Come out and face me!”

But therewas no response. Inside Zephyr’s chest,grew a feeling of intense rage. He felthis throat burning hot, and puffs of smoke streamed out of his nostrils. Suddenly, he opened his mouth to roar andflames of red-hot fire shot out, searing the big gray boulder until it glowedred as well. Zephyr was somewhatsurprised, as he had never used his fire before.

He had never been so angry before. “Come out now, goblin, or I’ll turn yoursecret lair into ashes!”

A smalldoor flung open from inside the charred boulder. “Now, now, young dragon,” said the goblinsweetly as he finally emerged. “I wasjust securing the rainbow, and was about to return to the mountain to make goodon our agreement. No need to be soangry!”

But Zephyr didn't trust the goblin's words, and he didn’t care about flying anymore, in fact, he had forgotten all about it. “I don’t want to fly. I want you to return the rainbow, so The Mooncan restore the world to its former glory!”

“Return the rainbow?” laughed the goblin,who flashed a bright orange. “I will not be returning anything, and your fire is no match for my magic!”

“Please,goblin,” pleaded Zephyr. “The world issuffering and dying… because of me. I will do anything you ask, if you return therainbow now!”

The goblin wrinkledhis suddenly purplish face in thought. “You havenothing I want,” said the goblin coldly. “I already have what I want.”

Zephyrsuddenly had an idea. “What ifI could convince The Moon to create an even bigger rainbow? Would you return the smaller one if I couldhelp you steal an even bigger one?”

Thegoblin’s ears perked up. “How big?”

“At leasttwice the size,” said Zephyr confidently.

The goblinagreed, amused at the dragon’s efforts… for the thought of having two rainbowsinstead of just one, did sound very attractive indeed.

“Make mefly, and I will convince The Moon!” declared Zephyr. The goblin waved his hands and off he went, awingless dragon soaring once again, up towards The Moon.

This time,The Moon looked much fainter against the brightened, yet colorless sky. “Hello again, flying dragon,” greeted TheMoon.

“YourHighness!” breathed Zephyr. “I have madea terrible mistake, and because of my foolishness, your rainbow has beenstolen!” He continued to share his storywith The Moon, ending with a tearful apology and the second agreement he madewith the goblin, in hopes of tricking him into returning the rainbow.

“Youngdragon,” The Moon chuckled. “I know thisgoblin. He has been trying to steal my rainbows for centuries. He has finally succeeded... and he has no intention on returning anything, or keeping anypromises. It is true that your actionshave made the world suffer, but learning from one’s mistakes is one of thegreatest achievements in life, and I am proud.”

Zephyrblushed. “But what should we do aboutthe goblin? Do you think we can get therainbow back from him?”

The Moonchuckled again. “I will create anotherrainbow for the world, but alas, I do not believe that we will ever get thestolen rainbow back. But you might besurprised at just how things work out, when one does not learn from their mistakes.”

With that,The Moon conjured up another storm, and another rainbow. And, he was so impressed with Zephyr’shonesty and morality, that he gave the power of everlasting flight for all waterdragons. To Zephyr, he also gave a magicpearl that glowed with the powers of The Moon, and Zephyr became the Guardianof the Sea, the Giver of Rain, and The Protector of Rainbows. Since then, the magic pearl and its magicalresponsibilities have been passed down from generation to generation of worthyyoung water dragons.

As for therainbow goblin, his greed became his downfall. Never did he have an entire rainbow all to himself. So he feasted… and feasted… and feastedon the stolen rainbow colors. Soon hebecame drunk from his overindulgence, and something unexpected happened. All the excessive colors had mixed together insidehis body and turned him a permanent dull brown. Since his magical powers were based on the brilliance and delicate balanceof the rainbow colors, he could no longer do any magic… nor any magical mischief ever again.

-The End-

This talewas inspired by the book “The Rainbow Goblins” by Ul De Rico, ancient myths about the wingless Chinese dragons,and my son Joshua, who is to be born this year- The Year of the Dragon.

Happy 2012!

The Lunar New Year isn't until January, but unless you're Asian American, it's not widely celebrated in the U.S. According to the Chinese Zodiac, 2012 is The Year of the Dragon- the most powerful of all the signs. And, what better way to celebrate than to throw a "Dragon Party" to ring in the new year?

Here are some dragon-themed foods I served...

Cucumber and Carrot Dragon

Spicy Dragon Wontons

Coconut Cupcakes with Almond Dragon Scales

We had so much fun, we forgot to take pictures! I mostly caught people eating cupcakes.

HAPPY NEW YEAR EVERYONE!!!

Vegan Christmas Tree Pastries

2011-12-15T16:05:00.000-08:00

These tree-shaped pastries are easy and fun to make, and inspired by a post that has stuck in my head for a couple of years from VeganLovlie. She used homemade pie crust pastry, but I went the quick route and used store-bought puff pastry. Each package makes four 4-6" trees (more if you try making smaller ones), and you can fill them with anything you like- savory or sweet.

Start with your sheet of puff pastry and cut in half. Then make two 1 to 1 1/2" cuts on the middle bottom for your tree trunk. Then carefully score the outline of the tree (triangle) without cutting all the way through. Trim the upper corners so you don't have too much dough to work with (use scraps for something else), then trim the bottom corners too. Lastly, cut strips on either side of the tree- not an exact science, but about 1/2" each, stopping at your scored guide lines.

I added a layer of Tofutti cream cheese mixed with garlic salt, dried basil, and cracked black pepper, to make an herb spread.

Then I added a layer of a saute- spinach, onions, sun-dried tomatoes, and roasted pine nuts- sauteed in a little olive oil and seasoned with salt and pepper. Make sure this mixture is not wet!

Starting from the top, simply fold each strip towards the center, overlapping one side, then the other side. Wrap firmly over your filling.

When you get to the last two side strips, fold up the two bottom corners. You may want to trim these a bit if it seems like too much dough. Then go ahead and finish the two remaining side strips, tucking the last one under a bit.

Place it on a prepared baking sheet (I used parchment paper), and bake at 400 degrees for about 10 minutes. Then broil the tops for a minute or two- watch it until it turns golden and puffs up. Let them cool a bit before picking them up with your hands.

Turkeys on My Vegan Table!

2011-11-24T13:29:00.001-08:00

Turkey Apple, made of green apple, carrots, celery, and raisins (for eyes) Parts held together with toothpicks

Who says vegans don't have turkey on Thanksgiving?

Turkey Bread Bowl with Spinach Dip (eyes made of black peppercorns)

Since I've been pregnant and battling bronchitis for the past week and a half, I am seriously late to the game! But I thought I'd have a little fun anyway...

Happy Thanksgiving Everyone!
Gobble, Gobble!

Halloween 2011: Alien Invasion!

2011-10-31T17:56:00.000-07:00

As some of you may know, Halloween is the biggest holiday at my house. As an owner of a DJ company, it's a perfect fit for our equipment, and it gives us the opportunity to connect with all the trick-or-treating families in our neighborhood (more than a hundred kids usually stop by). They always look forward to our "getup" every year, and cars passing by during the day will often linger to check out our progress and ask us what movie we'll be showing.

Over the years, we've continued to outdo ourselves, and this year was our most complicated theme yet... aliens. I've been wanting to do this theme for a few years now, and had finally committed to it a couple months out. Little did I know that there was little in the way of store-bought items that followed our theme... plenty of ghouls, witches, and skeletons... but no aliens. So with the support and help of the family, friends, and crew, we set out to create most everything ourselves.

Above is the very ambitious alien (from the movie Alien) that I made out of mostly recycled materials. As the story goes, the Alien takes on some of the characteristics of its "host," and we jokingly referred to him as the Snowboarder Alien because he was formed from a reclaimed snowboarder helmet. I really wanted to throw him out the window a few times, as it was difficult to figure out how to keep his head up structurally... luckily we had plenty of duct tape (thanks, Mark)!

To finish my alien, I used the paper mache technique from last year's Halloween for the head and torso, then made him silver, and painted on some details. Plastic tubing from the hardware store finished off the look, and we even hooked up his "inner mouth" to one of our fog machines, which turned out cool!

Our house on Halloween is usually set up with a tunnel-like entrance in the front, with decorations on the side (we're on a corner), interior "haunted house" structure that has expanded into three sections due to our new patio addition, and a 6 X 9 foot movie screen out front to show movies (we're video DJs). With our special effects lighting, fog, and sound effects- it gets pretty crazy and impressive. Our neighbor Gary from across the street supplies us every year with free pumpkins from the UC Davis Veg Crops fields, and can be spotted sitting on his lawn chair in his driveway to watch our movies on Halloween night.
My husband, Mike made the awesome cyborg on the "launch pad" at the front entrance, Mark and Peter made cool UFO's out of old dog igloos, and Levon and the crew helped set up all the walls, audio/visual, and even carved a pumpkin or two! Thanks, Cee for making awesome food- because we were about to forget about eating that day!

Here's a quick video I put together for you to see:

Yes, it's a hell of a lot of work, but in the end, there is one word that can describe this night... magic.

Little ones (and sometimes not so little ones), walking clumsily, yet proudly in their elaborate little outfits, are enthusiastically coaxed by parents to enter the scary tunnel. Ninjas, princesses, and medieval knights huddle together as they warily walk through the fog, fake fire, and glow-in-the-dark lights towards their ultimate goal... candy. Bravely they face their fears of unseen terror that may await inside- is that a monster? Will it get me? Finally they're greeted by a lady in a funky space suit with funny goggles, carrying a basket full of treats! As long as it's not her friend dressed up as a very convincing werewolf, they rush forward with their cute little voices...

"Trick or treat! Trick or treat!"

"What do you say?" ask the responsible adults behind them.

"Thank you! Thank you!"

...Ah, the memories of being a kid on Halloween.

A Bun in the Oven

2011-10-09T12:36:00.000-07:00

Yes, it's true. I have one- in my oven, so to speak! Surprise! Although this baby was completely unplanned, and such a mystery as to how it happened, we are all thrilled. Admittedly, the idea of a child did give my husband and I a freak-out moment or two when we first saw the plus sign on the, count 'em- THREE pregnancy tests, but I knew that this had to be destiny. Only a month or so earlier, quite an unusual thought entered my mind, which I shared with Mike. You see, I had never really longed for children like many women do- never felt the biological clock ticking or anything like that, and was perfectly content with the thought of being a childless couple. But out of the blue, I told Mike that if we ever got pregnant, I would want to have it no matter what. Although that statement was quickly followed by a don't-hold-your-breath-though disclaimer, it seems in hindsight a very interesting premonition.

So here we are at the beginning of my 2nd trimester, and I have to tell you- my relationship with food has changed. As expected, odd cravings and repulsions, along with feeling constantly and annoyingly... pukey, my motivations in the kitchen have been somewhat limited to eating foods that are quick to prepare, and (hopefully) easy to keep down. One of my few wierd repulsions include anything with cinnamon. This is undoubtedly a terrible time of the year to hate cinnamon, but there it is.

These sticky buns would most likely make the most amazing cinnamon rolls, if you want to add a couple teaspoons of the stuff (yuck!)... but for my present state of pukeyness, I am omitting.

Side note: leftover dough can also make a cute bear. Can you tell that I feel like it's going to be a boy?
...We'll see...

Maple Pecan (Un-Cinnamon) Sticky Buns

Ingredients:

(Makes 12-18 buns)

Dough:

2 1/4 tsp. dry active yeast (1 package)

1/3 C. + 1 tsp. sugar

1/2 C. lukewarm water

3/4 C. non-dairy milk (I used soymilk)

6 T. canola oil

1/4 C. Vegenaise

1/4 tsp. salt

31/2 - 4 C. white spelt flour (or all purpose)

Filling:

1/4 C. brown sugar

1/4 C. sugar

1/4 C. spelt (or all purpose) flour

1/2 C. crushed pecans

1/2 C. raisins

2 T. Earth Balance margarine (chilled)

Icing:

1 C. powdered sugar

1/4 C. maple syrup

2 T. melted EB margarine

1/2 tsp. vanilla extract

Spinz:

In a large mixing bowl, add yeast to the lukewarm water and 1 tsp. of sugar. Allow it to sit until frothy. Add non dairy milk, canola oil, Vegenaise, and salt, and whisk together until combined. Add flour a little at a time until a dough forms. Add a little more if the dough is sticky- it should become a smooth elastic dough that doesn't stick to the sides of the bowl. Knead for about 5 minutes. Cover and set aside to double in size (about an hour).

For the filling, mix all the ingredients except the margarine, until well combined. Set aside. After the dough has finished proofing, punch down and roll out onto a floured surface with a rolling pin until about 1/2" thick. Sprinkle filling evenly over dough, then cut little pieces of margarine to dot the dough. Roll carefully and as tightly as possible. Press to close the end, and cut into 12 even buns.

Arrange the buns in a prepared baking pan (they can be pretty snug, but remember that they will expand). Cover, and let sit for another 30 minutes. Bake at 350 degrees for 10-15 minutes. Keep an eye on them, as oven temps can vary. You want the bottoms to be golden, and the tops firm to the touch.

For the icing, whisk all ingredients together until combined. Drizzle over warm buns.

Best when served warm and fresh!

NOTE: You can also freeze the raw roll, thaw, and bake later or refrigerate and bake a few days later.

Ultrasound at 14 weeks... amazing how the little sucker was moving around! Not so clear in the picture, but we could see the spine, arms and legs, and little heart beating. We could've watched for hours.

Vegan Bahn Mi (Vietnamese Sandwich) with Spicy Cashew Spread

2011-09-06T17:46:00.000-07:00

I've always loved these Asian-French fusion sandwiches. I usually use vegan mayo, but I thought I'd get a little fancy with a jalapeno cashew spread, that has the consistency of hummus. If you've never tried one of these, they're savory, sweet, sour, and spicy, with a fresh crunch from the veggies. These disappeared quickly!

Ingredients:

For the mushrooms:

3-4 Tbsp. extra virgin olive oil

1/2 pound portabello mushrooms (two large caps)

3 Tbsp. soy sauce

1 Tbsp. brown sugar

1 Tbsp. Mirin or Sweet Rice Wine

pinch of black pepper

For the spread*:

1 1/3 cup raw cashews

1/4 cup sliced pickled jalapenos (you can use fresh, but may need to up the salt)

2 cloves garlic

2 1/2 Tbsp. Mezzetta Extra Virgin Olive Oil

1 Tbsp. lemon juice

1/2 tsp. salt (or to taste)

1/4 cup water (or more)

*This makes much more than you'll need, but you use leftovers to spread on crackers or other things

To finish:

1 cup pickled carrots

1/2 cup torn fresh cilantro

Thinly sliced cucumber (6-10 slices per sandwich)

crusty sweet French bread (enough for two sandwiches)

Spinz:

1. Soak raw cashews in hot water, set aside for later

2. Clean mushrooms and trim stems as needed, cutting into 1/2" slices

3. Add the 3-4 tablespoons of extra virgin olive oil into a large hot skillet, then saute the mushrooms until tender and golden on the edges. Make sure not to crowd the pan- do two batches if needed. Remove mushrooms from the pan and set aside.

4. To the same pan, turn off heat and add the soy sauce, brown sugar, mirin, and black pepper. Stir quickly until thick and bubbly, scraping up any mushroom bits.

5. Pour sauce over mushrooms and toss, then set aside to let cool down and let flavors meld.

6. Tear up the fresh cilantro and slice cucumbers, set aside

7. Drain the raw cashews (soaked for 20-30 minutes) and put into a food processor. Add the crushed garlic, 2 1/2 tablespoons extra virgin olive oil, lemon juice, salt, and water. Add more water by the tablespoon if needed and puree until creamy and hummus-like. Add jalapeno peppers and pulse until small chunks are well incorporated into the spread.

8. Assemble sandwiches: Split two 6" or so pieces of french bread, leaving one side attached. Spread the spicy cashew spread onto entire interior of the bread. Spoon on marinated mushrooms, then layer cucumbers, pickled carrots and a sprinkling of fresh cilantro. Close and eat.

FoodBuzz 24 x 24: Incredible Edible Bowls

2011-07-31T10:22:00.000-07:00

Put away those utensils and leave your bowls in the cupboard! If you ever wished you could
lick your bowl clean, well... here's your chance to EAT it! Martha Stewart wouldn't raise an
eyebrow on these babies.

Cucumber Sailboats

Tip: Make sure to cut the bottoms so they'll stand up.

Tip#2: Nothing better than fresh fried tortilla chip sails! Fry up scraps for tortilla soup or add

to salads. These were filled with guacamole and accented with red bell pepper.

Carrot Straws & Apple or Bell Pepper Cups

These are the most fun, child-like things you'll ever see (which is why they make me happy)! I

think it's healthy for adults to regress a bit, but you can always say you're making them for
your kids (I won't tell). Of course, if you don't have any kids in your life, you'll need to have
the maturity to handle people teasing you a bit. My advice? Start drinking through a carrot
straw, and see just how much they want one too!

To Make A Carrot Straw:

You'll need a nice straight carrot that's at least 1/2 - 3/4" thick at the top, a standard vegetable

peeler, a sharp knife, and a 1/8" flathead screwdriver that's at least 4" long (it's skinnier than a

standard one, which reduces the chance of cracking).

Step 1: Cut the top and narrow end off the carrot, leaving a 3-4" long section, unpeeled.

Step 2: Make sure that both ends are level by standing them up on your cutting board- trim as

needed.

Step 3: Hold the wide end as the base, while you twist the screwdriver into the top end of the

carrot, making sure to keep it straight and centered.

Step 4: When you're about half way through, turn upside down and twist from the fat end. It

should easily poke through, and you can push out any carrot bits left. Run water through to

make sure.

Step 5: Now peel your carrot and from the fat end, start to whittle away until you have a

straight narrowed-down straw, using the hole as your guide. Don't whittle too much!

Tip: Make sure to thoroughly clean your screwdriver before using.

Bell Pepper Cups

Ok, I'll try and be an adult now... Bloody Mary, anyone?

Potato Chip Flower Bowls

Be careful- these are as addictive as you'd think!

Start with a long wooden skewer, and use a small cube of potato as the base. Cut a small
potato (1 1/2 - 2" in diameter) into thin slices- a mandolin works best for this. Cut a slit about
halfway into your "petal." Cross the two corners as shown to create a petal, then skewer.
Repeat a couple more times, until you get...

... this. Then carefully deep fry them by holding the opposite end of the skewer and

submerging the flower in the hot oil until golden and crisp.

Add a little spoonful of Tofutti cream cheese, mixed with chives, garlic powder, and salt into

the center of the flower, then skewer a small cherry tomato or whatever you like to finish.
These are perfect little bites. I also made yam flowers (right).

Potpie Pastry Spoons

You can go crazy with these- savory or sweet.

Use ceramic spoons, bake at 350 F for about 15 minutes or until golden. Let cool a bit before

trying to remove the spoon. I filled mine with carrots, pees, leeks, and store-bought sausage,

sauteed in gravy- everything finely diced. Mark sampled... "Yummy!"

Candied Orange Bowls

I used the technique found at Food2 to make candied orange halves, which I would later fill

with a roasted almond date crust and a no-bake cheesecake. Everything went well together-

the sweet tanginess of the candied orange, the nutty sweetness of the inner crust, and the rich

creaminess of the filling.

Use organic oranges for this. Cut in
half from stem to bottom, removing
any stems. With a small paring knife,
cut around the fruit like you would a
grapefruit. Using a spoon or fingers,
carefully dig out the fruit over a bowl
to catch the juice. Scrape out any re-
maining fruit, leaving a thin layer of
pith and the skin.
You'll need a large pot, plus:
6 small oranges, less if they're big
4 1/2 C. granulated sugar
1 1/2 C. water

First, blanch them by putting them into the pot with enough water to cover. Bring to a boil, then pour off the water. Repeat this two more times (total of three times) to get rid of a lot of the bitterness from the pith.

Now mix together the sugar and 1 1/2 cups of water in the big pot, and bring to a simmer. Let simmer for 8-10 minutes, or until the temperature reaches 235 degrees F (soft ball stage). Do not stir. It should be thick and syrupy and slightly brown.

Carefully add the orange cups, and coat each one gently with tongs- too much agitation will cause sugar crystals and you don't want that!

Let them simmer for about 45 minutes or until they look translucent. Drain each one, and lay on parchment paper to dry- may take 5 hours or more.

Candied Orange Cheesecake Bites

Slice it up like an orange, and serve! Tip: Use a sharp knife, and clean it after every cut.

Less dishes in the sink- always a good thing!

Vegan Salami, Using Tapioca Pearls

2011-07-26T20:10:00.000-07:00

I read somewhere that a chef used tapioca pearls in a dish to mimic fat. Intrigued, I delved a little deeper into the subject, and found that vegans were already using them in seitan to improve texture. I also found that you must use instant tapioca, so that it would actually cook through properly. The tiny beads are barely recognizable in this, but I think it does add more softness and a little "bounce" to the texture. Also, it does mimic the fat left on the tongue after eating salami.

This recipe tastes A LOT like salami, and slices thin (not paper thin, but pretty thin)!

Ingredients:

1 C. celery, chopped

1 C. yellow onion, chopped

pinch of salt to saute

-----------------------------------

3/4 C. water

2 cloves garlic

1/4 C. soy sauce or tamari

1/2 tsp. salt

2 tsp. liquid smoke

3 T. tomato paste (can substitute with ketchup)

2/3 C. nutritional yeast flakes

1 tsp. fennel seeds

1 T. smoked paprika

2 T. extra virgin olive oil

-----------------------------------

1/2 C. minute tapioca pearls

2 tsp. whole black peppercorns (or cracked if you prefer)

2 C. vital wheat gluten

Spinz:

Without any oil, saute the celery and onion with the pinch of salt in a non-stick skillet until tender.

Transfer to a food processor with water, garlic, soy sauce, salt, liquid smoke, tomato paste, nutritional yeast, fennel, paprika, and olive oil. Blend until pretty smooth (no big chunks).

In a mixing bowl, mix tapioca pearls, peppercorns, and wheat gluten. Add the wet mixture and mix until it becomes a stiff dough. Get your hands in there and knead it until everything is well incorporated. Roll into a couple of tubes and wrap tightly in aluminum foil. Steam or pressure cook until firm (about 45 minutes) with indirect water. (Optional for dryer texture) Remove from foil, brush with olive oil, and bake for 30 minutes in the oven, turning mid-way through. Let cool a bit before cutting.

Super Quick No Yeast Crispy Chewy Pizza Crust!

2011-07-21T23:52:00.000-07:00

When I crave pizza, I usually think about how long it'll take to make the dough, then end up making something else. This flavorful dough takes no time at all to make (no resting required), and contains no yeast. When baked correctly, it's crispy on the outside, and chewy on the inside- just like what a good pizza crust should be. If you don't have a pizza stone or special pan, no worries- this method will make you a pizza hero!

Here's the recipe. Take special note to the method (or spinz), as it will mean the difference between a tough soggy dough, and the one shown above!

Makes two large crusts
Ingredients:

2 3/4 C. white spelt flour
2 C. all purpose flour (or you can use your own preferred mix of flours)
1 tsp. baking powder
1/3 C. nutritional yeast
2 T. ground flaxseed
1 tsp. salt
1 T. sugar
1 tsp. dried basil (or Italian seasonings)
1 tsp. garlic powder
1 C. water

Spinz:
Heat oven to 400 degrees F. Mix up everything except water in a large bowl. Add water, and mix and knead into a smooth elastic dough. If it's too sticky, add a little flour. If it's too dry, add a little water. Divide into two equal dough balls. Flour your work surface generously with flour, and sprinkle some onto your dough. Roll it out until thin, then fold up the dough 3-4 times (this adds layers, much like a puff pastry). Dust with more flour as needed, then roll out again until very thin. Transfer dough to a prepared baking pan (I sprayed mine with oil to keep from sticking and sprinkled some corn meal). Poke the dough with a fork evenly throughout the dough and brush with a little olive oil. Place pan on center rack, and turn the oven to broil. This will only take a few minutes (depending on your oven), and you should watch it closely so it doesn't burn. Ideally, it should look bubbly and slightly browned (maybe even more than shown below). The dough should be cooked through and stiff, but not crisp.

Take out of oven and flip the crust over. Add a thin layer of sauce and toppings. Don't pile on too much or it will be too heavy for the crust. The crust should have cooled down enough to handle by now, so lift it out of the pan with a large spatula and hands and quickly transfer directly to your oven rack. Broil the pizza until cheese is bubbling, and the edges are golden. Again, keep a close watch on it, as it should only take a few minutes.

If you have a pizza stone, or one of those perforated pizza pans, then by all means use it. I would recommend sliding the dough onto one of these hot surfaces for best results, and you probably won't need to flip it.

Also check the bottom of the pizza- it should sound crispy when you tap it.

Chocolate Mint Plant, Candied Mint Leaves

2011-07-14T23:46:00.000-07:00

A few months ago, I stumbled upon one of these mint varieties at a supermarket, and had to have it! It smells (and tastes) like chocolate mint- no kidding! Unlike regular mint, it's less fibrous and the texture reminds me more of basil. Luckily, after planting it in my herb garden, it grew beautifully.

So I decided to make candied (or sugared) mint leaves, which is typically done with egg whites. I found that using ground flaxseeds and water (flax eggs) worked well. I also put my raw sugar into my Magic Bullet to make it into a fine powder. You could also use a spice or coffee grinder for this.
Tips: Dip the leaves in the sticky flax mixture, then squeeze off excess with your fingers so it won't be too clumpy. Then sprinkle sugar evenly over leaf (front and back), and shake off excess. Put leaves on a drying rack for a few hours, or until they're hardened.

Here are the finished leaves. They taste like chocolate mint candy, and they're perfect for...

...Ice cream!

Collard Green Dolmas and Sushi

2011-07-11T23:37:00.000-07:00

We had a bumper crop of collard greens this year, which we allowed to grow into what seemed like small trees. And although I love me a big bowl o' greens, I thought I'd do something more creative with them. I've been wanting to make dolmas for awhile now, and when cooked, collard greens make a good substitute for grape leaves. These are easy and fun to make, and a great chilled summer dish, served with a dill yogurt sauce or tzatziki.

Dolmas are traditionally made with a rice base, mixed with a variety of spices, veggies, dried fruits, and sometimes meat, then they are wrapped in blanched grape leaves (or the kind you'll find in jars at the store). Really, you can put whatever you like in these. Mine had rice, seasoned tempeh, parsley, red onion, dried cranberries, and shredded beets. Everyone gobbled them up.

The Filling: starts with 3 cups of cooked rice (I used a medium grain jasmine mix). Then crumble a package of tempeh into a heated skillet with a thin layer of olive oil. Let the tempeh brown, then add seasonings, salt, and a couple tablespoons of nutritional yeast. Stir. Pour in 1/2 cup of water and cover to let steam out. Add this to the mix, then add 1/2 cup finely chopped red onion, 1/2 cup chopped parsley, 1/2 C. dried cranberries, and 2-3 tablespoons of vegannaise to help bind everything. Salt and pepper to taste.

The Collards: are blanched for 1-2 minutes in boiling water. They should be pliable and vibrant green. Take them out, and rinse with cold water to stop the cooking process. Pat dry with a towel, then cut out the center stem. Bring the right and left sides of the leaf together, overlapping to make a nice whole piece. Mix up some lemon oil by using one part lemon juice to one part extra virgin olive oil and a dash of salt. Brush the leaf with this mixture. Then you're ready to wrap!

To wrap: simply spoon some of the rice mixture as shown above onto your leaf, and roll up like a burrito. Brush on more lemon oil on the outside when done.

Note: I added shredded beets separately to some for variety and color. They also added a nice flavor that I liked a lot.

Dill "Yogurt" Sauce: One part silken tofu, one part vegannaise, dried dill, salt, garlic powder, and lemon juice. Puree until smooth.

You can eat these right away, but they're even better if you let them chill in the fridge overnight.

I also made California sushi rolls with the greens. I used sushi rice (vinegar, sugar, and sesame oil), pickled carrots, avocado, cucumber, and tofu salad. These were tasty, but I personally prefer nori (call me a purist).

The collards were also treated with lemon juice before wrapping to balance the bitterness.

One of the "Collard Trees" growing in my garden!

Vegan Zucchini Bread

2011-07-07T20:27:00.000-07:00

I made this moist, partially date-sweetened cake, when I woke up to find three extremely large zucchinis on my kitchen counter- freshly picked from the garden. I think zucchinis are like magic beanstalks that grow into gigantic forms, overnight by the light of the moon.

My cousin from Taiwan and her family have come to visit me and my dad, and they brought me a cute little, teeny tiny tea pot (in picture). To thank them, and to make something for their road trip to visit my brother, I made a batch of zucchini muffins.

Although zucchinis are mild in flavor, they are a good source of potassium, vitamin A, B vitamins, and other nutrients. And did you know that they are over 95% water? This is why there is very little added liquids in this recipe.

Makes two loaves, or 2 dozen muffins

Ingredients:
Wet Mix
2 C. dried pitted dates + 1/4 C. water
1 C. unbleached sugar
1 C. canola oil
2 1/2 C. grated zucchini
2 tsp. vanilla extract
2 tsp. apple cider vinegar
2 T. ground flax seeds
----------------------------------
Dry Mix
3 1/2 C. white spelt flour (or all purpose wheat)*
1 T. baking soda
1 tsp. salt
1 T. ground cinnamon
1 tsp. ground nutmeg
Optional:
1 C. raisins
1 C. nuts (I used pecans)

Spinz:
Split the dried dates to remove any stray pits and pack them into your measuring cup and dump them into a microwave safe bowl. Add 1/4 cup of water, place a plate on top to act as a lid, and microwave for 1-2 minutes on high. Wait a minute or two before sliding the plate off with a kitchen towel or oven mit, as hot steam may come out! Check to see that the dates are tender, then place into a food processor with 1 cup of oil. Blend until it's a smooth paste. Transfer to a large mixing bowl, and mix in the remaining wet ingredients. In a separate bowl, whisk together the dry ingredients until they are completely blended. Add dry to wet, and mix until just combined. The batter will be very thick and sticky. Mix in raisins and nuts if desired.

*You could probably substitute half whole grain flour and half white flour, or even all whole grain... let me know how it turns out!

Transfer to a oiled loaf pan or cupcake liners (do not overfill, as they will puff up). If making a loaf, bake at 350 F for 40-50 minutes, or until a toothpick comes out clean. If making muffins, bake for 15-20 minutes.

A Vegan Fourth- Foods Invented in California, USA!

2011-07-04T15:58:00.000-07:00

Are you tired of seeing red, white, and blue foods yet? (lol) Well, this patriotic post is about foods invented in the United States... more specifically, in California.

Pisco Punch: San Francisco, CA

This fruity punch, named after the Peruvian city where Pisco brandy was first purchased, was invented in the late 19th century. Be careful- this punch packs quite a punch!

Servings: 12
Source: Epicurious.com

Ingredients:
1 large pineapple, peeled, cut into 1-inch pieces
1 750ml bottle of Pisco brandy
2 cups simple syrup
1 1/2 tsp. grated lime zest
1 1/2 tsp. grated grapefruit zest
2/3 C. lemon juice
Ice cubes
Spinz:
Soak pineapple in the Pisco in a fridge for 3 days, shaking occasionally. Divide simple syrup into two bowls, putting lime zest in one and grapefruit zest and soak in a fridge overnight. Strain Pisco into a pitcher, discarding pineapple. Strain both syrups into the pitcher, add lemon juice, and stir to blend. Pour over ice cubes and garnish with fresh pineapple chunks (optional).

The California Roll: Los Angeles, CA

Invented in the late 70's, this sushi roll has become the most popular sushi in America. Although Japanese people may find it strange to put mayonnaise, imitation crab, and avocado in their sushi, we Americans can't get enough of it! I never liked the imitation crab, so I usually substitute pickled veggies or tofu salad.

Green Goddess Dressing: San Francisco, CA

(pic and recipe from Fat Free Vegan Blog)

Invented in 1923 by Chef Philip Roemer of the Palace Hotel, this dressing was a tribute to the hit play, The Green Goddess. Traditionally made with mayo, sour cream, and anchovies, I love this vegan version.

Btw: like OMG, you can totally dip that Cali roll into your green goddess dressing... hella bitchin, Dude!

Peanut Butter: Alameda, CA

First invented by Dr. John Kellogg (of corn flakes fame) in 1890, it was perfected commercially for the first time in 1922 under the brand name Skippy.

What could be more American than a

Chocolate Covered Graham Cracker Peanut Butter Banana Ice Cream Sandwich... on a stick?

I think the name says it all, but if you want to make these, here's how it's made:

-Pack in softened ice cream into a loaf pan that is lined with plastic wrap. Put into freezer to harden.

-Prepare a casserole dish (or similar) with parchment or wax paper lining the bottom. This will be going into the freezer, so make room!

-Prepare a dish of crushed peanuts (optional)

-Break graham cracker in half, and spread peanut butter on each piece.

-Place four slices of banana on one of the pieces. Repeat until you have the desired number.

-Once ice cream has hardened, slice quickly into 1/2" slices to fit onto the cracker with bananas.

-Put the other cracker on top, and smoosh a little.

-Put in a popscicle stick, place into prepared dish, and pop the whole thing into the freezer to get really cold.

-Melt chocolate chips (I used one and a half 12 oz. packages) in a double boiler, with about 2 tablespoons of coconut oil.

-Once smooth, take off heat and pull out your frozen bars.

-Spoon chocolate mixture over each bar, making sure to cover completely.

-Sprinkle with nuts and place upside down onto parchment or wax paper.

-Work quickly, and put them in the freezer again to harden up.

Happy Fourth Everyone!

Quick Vegan Meatballs

2011-07-02T20:00:00.000-07:00

These little babies hold together well, and are deliciously easy to make. And on the plus side for me, it feeds up to 10 people!

Saturdays are often "Semi-Homemade Saturdays," because I usually need to throw something together quick for the guys, before they go off to the club. These were made with a package of Tofurkey Italian sausages and a can of organic chickpeas as the main ingredients. I also added a little seasoned TVP for extra texture, but that's optional.

They're nice and crispy on the outside, and tender pillows of flavor on the inside.

Makes about 42 one-inch meatballs

Ingredients:

1 package of Tofurkey Italian style sausages (four links)

1 15oz. can chickpeas (drained)

1/4 C. all purpose flour

1 tsp. dried oregano

pinch of salt & pepper

(Optional for added texture)

1/3 C. TVP granules

1 tsp. nutritional yeast

1/2 tsp. dried basil

pinch of salt

1/4 C. hot water

Spinz:

In a food processor, throw in sausages that have been cut into rough chunks, drained chickpeas, and seasonings. Pulse until mixture starts to clump together and push against the walls (it should be finely chopped but not pureed). Scrape down the sides and add flour. Pulse until combined- if it's too stiff to spin, dump out into a bowl and knead with your hands.

Optional TVP: In a small bowl, mix together all ingredients except water. Pour in hot water and stir until TVP is hydrated and fluffy. Add this to the previous mixture and knead in with your hands.

Form into 1-inch meatballs.

To cook, add vegetable oil to coat the bottom of a skillet. Put meatballs into the pan when hot, leaving room to roll around and brown on all sides.

Vegan Spelt Hawaiian Bread

2011-06-25T17:45:00.000-07:00

Soft, pillowy, and slightly sweet, this Hawaiian bread has a hint of pineapple and ginger. It's definitely something I miss eating since going vegan, and has been on my husband's wish list since he found out about his mild wheat intolerance. White spelt flour is available at my local natural foods store, and although it can be interchangeable with all purpose flour in some recipes (like this one), it does act "funny" in others.

The "pinch" test...

You know it's Hawaiian bread when it's moist enough to stick to itself!

Although the bubbles look bigger in this bread than the Hawaiian bread from the supermarket, I suspect it's because it has less fat. Despite this, it's still yummy and moist enough to quell the average Hawaiian bread craving.

Makes two of the above loaves.

Ingredients:

1 C. pineapple juice

1 T. dry active yeast

1/2 C. coconut milk + extra for brushing tops (optional)

1/2 C. mashed potatoes (I used cooked yukon gold)

1/4 C. canola oil

3/4 C. unrefined sugar

1/2 tsp. salt

1 tsp. dry ground ginger

4 1/2 C. white spelt flour (or all purpose wheat)

Spinz:

Put pineapple juice into a small bowl and warm in the microwave to slightly warmer than room temp. Proof the yeast by sprinkling it on top of the juice, and wait for it to get bubbly. Meanwhile, mix together the remaining ingredients: coconut milk, mashed potatoes, canola oil, sugar, salt, and ground ginger until smooth. You may need to use a mixer to get out all the lumps in the mashed potatoes. Once frothy, mix in the yeast- pineapple juice mixture. Sift in the spelt flour and mix until a soft shaggy dough forms. Cover and let rise for 30 minutes or until doubled in size. Punch down and separate into rolls, placing them about 1/2 inch apart in a casserole dish or similar. Cover and let rise again for 30 minutes. Bake at 350 degrees F on center rack for about 30 minutes, or until golden brown on top. Eat warm.

Vegan BLT Salad

2011-06-22T20:08:00.000-07:00

When it comes to salad, everyone has their favorite combos, and it seems like the perfect dish to express one's own unique flair. If you're getting bored, why not change up the presentation a little? This is a fun play on the great American classic- the B.L.T. sandwich.

Made with the quickest tempeh bacon I ever made, sliced tomatoes, onions, and drizzled with a spicy creamy mustard dressing.

Quick Tempeh Bacon:

Slice tempeh very thin. Fry in a thin layer of oil on a non-stick skillet until deep golden and crisp on both sides. As you are frying, sprinkle with salt. Transfer to a single layer on a plate. Brush on a thin layer of your favorite BBQ sauce while still hot. Let cool a bit before adding to salad.

Mustard Dressing:

1 part mustard to 2 parts vegan mayo. Add a little agave to sweeten to taste. Thin with a little cold water if needed. Maybe a little apple cider vinegar to increase tartness.

TIP:
If you don't want to serve this with a knife and fork, pile everything onto a single leaf, fold up, and eat with your hands!

Japanese Potato Salad, Potato Totoros, and Vegan Kewpie Mayo

2011-06-14T14:06:00.000-07:00

A long time ago, when my host daughter Emiko made Japanese potato salad for us, I was dubious. Unlike the American version, it was extremely simple: potatoes, cooked carrots, peas, mayo, and salt. Then I tasted it, and thought it was genius.

Kewpie mayo is the Japanese standard that everyone uses over there, and the ONLY mayo considered acceptable in potato salad. It's what a lot of our sushi restaurants use on their fancy sushi rolls as well. It's not as tangy and a little sweeter than American mayo, and creamier in texture. It also has a happy yellow tint to it. They use rice vinegar instead of distilled vinegar, which people say is the key to it's popular flavor. It also contains MSG, and I'm thinking that has to do with its addictiveness more than anything.

Kewpie Japanese Mayonnaise, sold in most Asian markets

Homemade Kewpie Mayonnaise, veganized

To "veganize" this, I had quite the challenge. But after a few taste tests from myself and some Kewpie experts, I think I'm on to something. I made use of the natural sweetness of cashews and carrots, so there's no added sugar or sweeteners, and much less added oil. You can reduce the oil by half if you like, but it won't be as shiny and melt-in-your-mouth. There's also no MSG.

This makes much more than the recipe requires, so feel free to jar leftovers and use it for other purposes.

Vegan Kewpie Mayonnaise

(makes about 26 oz.)

Ingredients:

1 C. cashews (unroasted, unsalted)

1 C. water + 1/4 C. water to add later

1 package (12 oz.) Mori Nu Extra Firm Silken Tofu

1/4 C. thinly sliced carrots

2 tsp. salt

1 tsp. yellow mustard

1/2 tsp. garlic powder

1 1/2 tsp. rice vinegar

1/4 C. extra virgin olive oil

Spinz:

Place cashews and 1 cup water into a sauce pan and heat until boiling. Turn off heat and set aside to let cool for about 15 minutes. In a food processor, pour in the cashew-carrot-water mixture and blend until finely chopped. Note: if you want a thicker mayo, drain off about a little of the liquid before blending (you can always add in more if needed). Add all other ingredients, except the 1/4 C. water, and puree until smooth. If it's too thick, add the water a little at a time until you get the right consistency. Blend for a good 5 minutes or more, scraping down the sides every so often- you want it silky smooth without any grittiness from the nuts. Chill in the fridge before using.

Since this is a healthier potato salad challenge, I though I'd include some interesting nutritional comparisons with both regular mayo and the vegan standard:

What's great about making your own, is that you can make adjustments.
If you're worried about sodium, for instance, you can substitute a low
sodium salt, or reduce the overall amount. Also, vegan mayo is naturally
cholesterol-free, whereas the Kraft mayo has 5mg of cholesterol per serving.

Kahaku Namasu (literally: Red & White Pickled Salad)

Although the simplicity of this potato salad is genius as mentioned, I thought I'd add another dimension to it, because I just couldn't help myself! To add a little zing and crunch, I decided to make some Kahaku Namasu (carrot & daikon pickled salad). It's the same stuff they use in those incredible Banh Mi Vietnamese sandwiches, so you know what to do with any leftovers!

Make very thin matchstick slices

Kahaku Namasu

Spinz:

After cutting up about 1 cup each of both daikon and carrots (as shown above), place them into a bowl and sprinkle generously with salt (about 1 tsp). Massage the salt into the veggies, then set aside to allow them to release some of their moisture. Mix together the following into a tuperware container:

Dressing:

1 C. rice vinegar (or rice wine vinegar)

1 C. raw sugar

1/4 C. water

Heat for about 1 minute in the microwave to dissolve the sugar, then chill and set in the fridge to cool.

After about 30 minutes, you'll see that the carrots and daikon have released a lot of their water. Wrap them in a towel and squeeze out any excess. Put them into the dressing, and let them marinate for 10-15 minutes. Do not soak too long, because they will get soft and not crunchy. Drain off the dressing, then store them in the fridge until ready to use.

Now you're ready to boil the potatoes. I used about 2 pounds of red boiler potatoes, and put them into a large pot of cold salted water with an inch of cover. Boil them until a fork goes in easily. Drain, and mash while still warm. I decided to leave the skins in, but you can peel them first. Let cool to room temp.

To this I added:

1/2 C. frozen petite peas (thawed)

1/2 C. finely chopped green onions

1 C. of the Kahaku Namasu

Vegan Kewpie Mayo (to desired creaminess)

Mix everything together, and it's ready!

"Ta Daaaa!"

Potato "Totoros"

"Oishii (Delicious)!"

If you haven't seen Totoro before, here's the trailer for it. I fell in love with the Japanese version with subtitiles, and if you can find it, that is the one to watch!

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

DJ Party! Electrolux "Are You Party Ready?" Event

2011-06-09T17:30:00.000-07:00

Scenario: I'm at home in my jammies, watching pre-recorded episodes of reality shows I'd rather not disclose, fast becoming one with the couch, and there's a knock at my door. Jack, the Jack Russell Terrorist, flies off the couch and with as much macho as his little body can muster, yaps a series of annoyingly high-pitched warning barks at the unseen threat on the other side. After I clumsily pull the little monster away from his inscrutable prey, I open the door to find my good friend and his family, who thought they'd drop by on their way to Lake Tahoe. Jack does a 180 and greets them warmly. I do the same, but in the back of my mind, I'm wondering...

Am I Party Ready?

As is the important question posed to me and a bunch of other bloggers, who have been presented by FoodBuzz and Electrolux, the challenge of offering impromptu party tips.

Here's what I came up with...

Tip #1: Feed your guests in a fun, interactive, non-boring way.
The most fun food I've ever had at a party, was a make-your-own-pita-pocket bar. When you're involved in making the food (or assembling it)... it just tastes better!

Appetizer Cocktails

This is a slightly more elegant D.I.Y. food bar, that can be done with any assortment of glassware that seems appropriate to you, and some cute little shrimp forks (forking cute) that I picked up at World Market.

This can be done with a variety of different ingredients. You can use potatoes, pasta, rice, bread, etc. as the base. I used baby potatoes, and deep fried rice balls (I like to call them "rice cubes"). I had fun with the theme, and served them in my ice cube bucket.

"Rice Cubes" shaped, frozen, battered, and fried.

Making these rice cubes is a great way to save and use your leftover rice. My family eats a LOT of rice, and when there's leftovers, I roll them up into balls and stick them in my freezer. Just use and reuse a small square of plastic wrap to shape the balls and place in a single layer into a zip lock freezer bag.

I originally just put them into a deep fryer until crisp on the outside. They were delicious, but turned hard after cooling down. I remedied this by dunking them into a tempura batter (rice flour, cold seltzer water, pinch of salt) before frying. They kept a good texture, and stayed white- good for the ice cube theme! Do make sure to use sticky medium or short grain rice.

Next, serve with complimentary foods. I made vegan sausage skewers, marinated sauteed tempeh, sauteed mushrooms, peas, and artichokes, caramelized onions, fresh cilantro, and homemade garlic aioli and terriyaki sauce. All of these were easy, flavorful, and quick to make.

Tip #2: (This is the hard one) Keep good stuff in your freezer for unexpected occasions.

Mini Cheesecakes... make 'em and freeze 'em... then eat 'em later.

Oh, who am I kidding? Things fly out of my freezer like tweets about lying congressmen. But even though I haven't been following this tip, I think I should start... I really really do. It cuts down on time- the most precious thing you'll need when entertaining!

For this particular event, I played around with different things that would be good to keep in my freezer, and froze some things ahead of time to test my theories out. Yeah, it's sort of cheating, but what the hell?
For my Appetizer Cocktails, I used frozen peas, frozen leftover rice (above), frozen artichoke hearts from Trader Joe's, and frozen veggie egg rolls from Costco (yeah, their vegan!). I also made some mini cheesecakes from my previous recipe, and froze/ thawed them. Excellent.

Tip #3: For informal parties, always serve things that taste great at room temperature.

DJs helping themselves after playing a set on the decks

Mark shows them how it's done

For the Appetizer Bar, I served things that were quick to make, as well as tasty after they cooled down to room temp. Mark showed me how to boil the potatoes, then shocked in ice water. It turns out that frying or roasting them would result in dry potatoes after they cooled down. This way, they stayed creamy and delicious! I also served mushrooms sauteed in olive oil and a little Earth Balance non-hydrogenated margarine (a.k.a. vegan butter), browned sausage skewered with fresh tomatoes, sauteed tempeh that had been marinating in the fridge overnight, and carmelized onions. Most things took only a few minutes in a hot skillet, and stayed tasty throughout the event. Others could be made ahead of time, and stored in the fridge to be brought out later.

Tip #4: Make use of what you got... as well as your brain.
... the right side of your brain, that is. Be creative, and your guests will appreciate it!

Fruit served in my bundt pan and placed on top of our old turntable that we don't use anymore... but it still turns!

You got skills if you can pick up moving fruit!

Our buddy Butterscotch, putting "rice cubes" in her cocktail

DJ Scratch Rock, rockin' Cee's Baba Ganoush Sunflower Hummus (above)... YUM!

Video DJing... on the ceiling!!!

So... Are YOU party ready? What clever tips do you have?

If you'd like to visit the Electrolux site, they are giving away some cool appliances right now and donating to charity for all those who participate.

Vegan New York Style Cheesecake

2011-05-25T12:32:00.000-07:00

Disclaimer: This WILL make you fat. I think you might ingest some calories just by breathing the air around it. Of course, it isn't as bad as the non-vegan version, that has six eggs, heavy cream, and full-fat sour cream added, but nevertheless... it's very good and very fatty. AND... you won't miss any of those other ingredients- I promise!

New York style cheesecake is known to be very dense and very rich- the Donald Trump of cheesecakes, if you will. My buddy Mark celebrated his birthday today, and had no problem requesting this utterly shameless display of decadence. I was very glad this version passed his specifications with flying colors!

Ingredients:

~Crust~
10 oz. package of vegan vanilla snaps
1/2 C. roasted plain almonds
1/4 C. organic brown sugar
1/2 C. melted Earth Balance Buttery Sticks (one stick)

~Filling~
32 oz. Tofutti cream cheese (four 8oz. tubs- yes, four)
12 oz. package of Mori Nu extra firm tofu
1 C. organic sugar
2 T. cornstarch
2 tsp. lemon juice
2 tsp. vanilla extract

~Topping~
1 C. raspberry preserves- the kind that is gel-like and contains pectin (choose a good quality one that you'd eat straight out of the jar!)

~Chocolate Dipped Raspberries~
1 package fresh raspberries
1 C. semisweet chocolate chips
2 tsp. coconut oil

Spinz:

Crust
Prepare a 9" springform pan by applying nonstick spray or greasing the surface. Process the vanilla snaps and almonds to a fine crumb. I'm sure you can sub in graham crackers, chocolate snaps, etc. Transfer to a bowl and gradually mix in the melted Earth Balance margarine. It should stick together when pressed. Pour out into the springform pan, and press with spoon or fingers up the sides and evenly into the bottom of the pan. Place in fridge to chill.

Filling
Process the tofu until smooth and set aside. Cream the Tofutti and sugar until smooth. Use the lowest speed on your mixer to incorporate the least amount of air bubbles (these will cause more cracking). Add the tofu and other ingredients, and mix until smooth. A few small lumps are ok.

Bake
Pour mixture into springform pan on top of crust. Spread with a pastry knife to even it out. Place pan on top of jelly roll pan or similar, and bake for 15 minutes at 350 degrees F, then 40-60 minutes at 250 degrees F, or until the center is set but still a little jiggly. To avoid cracks, make sure you don't over-bake, and you might want to add a water bath (a little water in the jelly roll pan, with the springform wrapped in foil on the bottom to avoid seepage). NOTE: you will probably have some melted margarine leak from the bottom, and that's ok. OTHER NOTE: If you do end up with some cracking- as I did, not to worry. That's what the topping is for!

Topping
To make the topping, just warm the preserves until melted. While it's still liquid, pour on top and spread to make even. Chill in fridge to set.

Chocolate Dipped Raspberries
To make the dipped raspberries, melt the chocolate chips and coconut oil in a double boiler (indirect heat). The coconut oil will give a softer, creamier texture- straight chocolate can sometimes be a bit hard, especially when chilled. Dip the raspberry bottoms and place on parchment paper to cool. Arrange on top of cake as desired. I had quite a bit of chocolate left over, so I made chocolate dipped almonds to arrange around the base- a nice little touch!

Vegan Cheesecake Panna Cotta and Fruit Roses

2011-05-08T16:48:00.000-07:00

This is in honor of our mothers. Both my mother and mother-in-law have passed, but they will always be a part of who we are. Our sensibilities, our tastes, and our quirks, have all been influenced to some degree by Mom. Wherever they are currently, they are appreciating this post, because it includes some of their favorite things. Roses for one. Fruit another. A light, yet creamy dessert that's not too sweet... I can see them smiling now!

Cheesecake Panna Cotta:

Ingredients:
1 pkg. Mori Nu Extra Firm Silken Tofu (12 oz.)
1 pkg. Tofutti Cream Cheese (8oz.)
1/2 C. agave nectar
1 T. vanilla extract
1 C. soymilk (or other non-dairy milk)
1 1/2 tsp. agar powder

Spinz:
Put soymilk in a small sauce pan and bring to a simmer. Sprinkle agar powder in and whisk until dissolved. In a high powered blender (I used my Vitamix), put in all the ingredients, including agar-soymilk mixutre, and blend until frothy and smooth. Transfer to martini or margarita glasses (or whatever vessels you prefer).

Now comes the fun part!

Cut off the top of a small strawberry to use as your center. Cut off tops of larger strawberries, then slice into thin rounds. Cut the rounds in half so they look like semi-circles. Then start arranging them in the still-warm panna cotta. Stand them up around the center as shown above.

Next, add more "petals," arranging them so they resemble the way real rose petals grow outward (about three petals per layer).

Make your rose as large as you like. The last outer layer can lay flat- just tuck them in around the base.

Both moms loved mangos, so I had to make a mango rose too. The mangos are slippery, but stick together easily.

Creamy, light as air, fruity, and delicious!

To Moms Everywhere! ...with Love!

Vegan Scotch Eggs

2011-04-30T18:55:00.001-07:00

These took some time to prep, but they were fun to assemble. Crunchy and savory on the outside, and quite eggy on the inside, they were worth the work- and I must say, very satisfying to cut open!

For the "White," I drained and pressed firm tofu, then cut them into six or seven 1/4" slices (about 2 packages). Then I marinated them in 1 1/2 C. water, 2 T. nutritional yeast, 1 tsp. black salt, and 1 tsp. regular salt for about an hour. Then, I patted the slices dry with a paper towel and carefully transferred them to a sheet of plastic wrap. Don't worry if they crack a little!

For the "Yolk," I cut about 2 C. yukon gold potatoes into cubes of similar size, and boiled them until tender. Then I drained them, added 2 T. nutritional yeast flakes, 2 T. Tofutti cream cheese, 1 tsp. black salt, 1 T. olive oil, and 1/4 tsp. tumeric. To soften the cream cheese, I whipped it with the olive oil before mashing everything together.

As shown above, I spooned the "yolk" on top of the tofu slice, then used the plastic wrap to help form it into a tube.

I then cut each tube into thirds.

The surrounding "sausage," consists of:

1 15oz. can chickpeas

1 15oz. can black beans

1/2 C. dried toasted onion

1/3 C. nutritional yeast flakes

1/2 C. chopped celery

1 T. soy sauce

1/4 C. water

1 tsp. salt

1 tsp. dried thyme

1 tsp. rubbed dried sage

1 tsp. dried fennel seeds

1/2 tsp. ground black pepper

1 tsp. smoked paprika

1/2 tsp. liquid smoke

1 C. panko bread crumbs

1 C. vital wheat gluten

Spinz:

Put everything except bread crumbs and wheat gluten into a food processor, and blend until almost smooth (looks like creamy oatmeal). Transfer mixture to a mixing bowl. Mix in bread crumbs. Mix in wheat gluten, then knead for a few minutes until fully incorporated.

To form the Scotch Eggs:

Take a golf ball sized portion of the sausage dough and flatten with fingers until very thin. Encase your vegan egg (as shown above), making sure to press the seams tightly with both hands. Roll your scotch egg in panko bread crumbs, and deep fry until deep golden brown.

I dipped them in Vegan Hollandaise sauce from Veganomicon- yummy!

Melon Bunny

2011-04-23T15:59:00.000-07:00

Vegan Ham and Yam Cracklins

2011-04-16T23:53:00.000-07:00

Meat analog. Is there any less appetizing way to describe vegan meat? Just using the word "meat" doesn't seem right either, given that our diets are meat-free. I propose we come up with another name- an entirely new word, perhaps. Something that sounds yummy, and not like something a replicator on the Starship Enterprise would produce. Any suggestions?

How about saplatein?
Etymology: from the root words, satisfying, plant, and protein

Or maybe protegan?
Etymology: from the root words, protein and vegan

Anyway, it's not meat that I crave- it's the texture. Chewy, dense, tender, and fibrous... yes, fibrous. If you look closely at any good faux chicken or beef on the market, you will notice... fibers. Without them, the wheat gluten and soy protein only offer a good chewy texture, but no fibrous texture. On the ingredients labels of faux meats (another term I really hate) from Taiwan, I've seen everything from mushroom and pea fiber to ambiguous "vegetable fiber." The mouth feel of these saplateins (hey, maybe it'll catch on!) is definitely different than the homemade seitan I'm used to- much more like real meat. SO... I thought I'd experiment a little.

Scouring online, I found that there are really no sources of "vegetable fiber" on the market for this type of use. So then I got to thinking about vegetables that are naturally tough to chew and fibrous, even when cooked. One of my first thoughts was celery. It's very fibrous as well as inexpensive... nice!

Although this is in no way just like ham, it turned out delicious, and with great texture ( I couldn't stop eating it). If you look closely, you can see the little strands of celery poking out. It's a subtle textural thing, and I think I will experiment with other types of fiber in future batches too. Corn, asparagus, and peas come to mind.

Yam Cracklins

One of the best parts of a roast is the crunch of the "skin." Pork cracklins was one of my Filipino Mother-in-Law's favorite foods, and I remember having it once or twice before I went vegan. It was crunchy, fatty, and savory. This version is A LOT less fatty, even though it's deep fried, but it offers a good satisfying savory crunch that complements the roast, or can be eaten by itself.

Vegan Ham Roast (Serves 4-6 people)

Ingredients:
Roast
1 1/2 C. celery (roughly chopped into 1/2" pieces)
1 C. onion (also roughly chopped)
pinch of salt for saute
7 oz. firm tofu (1/2 of a 14oz. block)
1/2 C. water
1/4 C. soy sauce
2 tsp. liquid smoke
3 T. tomato paste
2 cloves garlic
2/3 C. nutritional yeast flakes
3/4 tsp. salt
2 C. vital wheat gluten
extra virgin olive oil for brushing

Maple Glaze
2 T. maple syrup
1/2 tsp soy sauce
1 tsp extra virgin olive oil

Spinz
1) Saute celery and onions in a dry non-stick pan at medium-high heat with a sprinkling of salt. This will help get most of the moisture out of the vegetables, leaving the fibers more condensed. Do not add any oil or water. Stir often- if it starts to brown too much, turn down the heat. When the onions are translucent and very little steam is coming out, turn off heat and set aside.
2) In a food processor, mix all other ingredients except for the wheat gluten and olive oil, until smooth. 3) Add the celery and onions to the food processor, and pulse until the vegetables are finely minced. You don't want it too chunky, otherwise it'll be more like meatloaf (the resulting mixture looks like creamy oatmeal).
4) Transfer this mixture to a large mixing bowl, and add the vital wheat gluten. Mix until fully combined, then knead for a few minutes.
5) Form the soft dough onto a large sheet of aluminum foil. Fold up the sides snugly, but not extremely tight, as it will expand a little while cooking.
6) Pressure cook on a rack above water for 30 minutes, up to an hour if steaming.
7) Transfer the roast to a casserole dish or pan, and open the foil. Cut a shallow criss-cross pattern on top with a sharp knife. Brush on a thin layer of extra virgin olive oil, and bake at 325 degrees for 30 minutes.
8) Whisk together the Maple Glaze with a fork. Brush generously onto roast and bake for another 15-20 minutes until caramelized.
9) It will be done when it's no longer soft and bounces back to the touch.

Yam Cracklins

Ingredients
Skin of 1-2 yams (I picked longer ones) to make about two dozen strips
1 C. water
2 T. soy sauce
1 tsp. your favorite grilling herbs (thyme, black pepper, lemon zest, etc.)
1/4 C. nutritional yeast flakes

Spinz

Peel the yams with a good vegetable peeler to make the strips. Save the yams for another dish.

Mix the marinade in an appropriate container. Lay strips to soak for about an hour (or longer).

Heat oil to fry, then pat strips gently with a paper towel to remove excess liquid. Fry until golden and crisp, then drain to remove excess oil.

Vegan Corn Chowder, Updated

2011-03-24T22:36:00.000-07:00

Soup is always on the top of my list on a cold blustery day like today. It seems like Mr. Snow Miser is still battling it out with Mr. Heat Miser, and here in Northern California, it's turned into Mr. Miserably Cold Rain Miser!

If you're too young to remember Mr. Snow & Mr. Heat Miser, here they are, in all their 1974 claymation glory.

Which strangely enough, leads nicely into the "corny-ness" of this soup (insert gratuitous laugh track here).

Anyway- this updated version has a touch of parsnips in it, which adds that disctinctive spicy sweet flavor that compliments the corn. I added a bit of tempeh bacon bits to add some salty smokey contrast- not to mention protein, and a garnish of fragrant lemon thyme, which is now growing like a chia pet on my windowsill. The scent of it makes me want to bathe in it (the lemon thyme, not the chowder).

Makes one big pot of soup- if you only have a few people, you might want to halve this recipe.

Ingredients:

2 T. extra virgin olive oil

1 yellow onion, chopped

2 cloves garlic, chopped

pinch of salt

1 1/2 C. potato (I used red potatoes, skinned and chopped)

1 C. parnsips, peeled and chopped

6 C. water

1 16oz. bag of frozen yellow corn

1/3 C. nutritional yeast flakes

salt & pepper to taste

Spinz:

Sweat the onions and garlic in the olive oil with a pinch of salt in a large soup pot. Add potatoes, parsnips, and water. Cover, and let simmer until everything is tender. Stir in the corn, nutritional yeast

and salt/pepper to taste. Let it come to a simmer again, then turn off heat. Transfer to a blender, and puree until silky smooth. Remember to leave a small opening at the top of the blender to allow steam to escape, unless you want an explosion! You may need to divide into two batches. Serve nice and hot.

Vegan Fruit Sweetened Banana Bread

2011-03-22T01:32:00.000-07:00

Sometimes you just want your food to give you a nice warm hug. It's that familiar feeling of comfort, as you inhale that special aroma from your childhood, savor that distinctive combination of textures and flavors on your tongue. Perhaps it'll remind you of days spent in your grandmother's kitchen, or that old haunt of a diner that served up your favorite mid-term meals in college.

It's the reason why you love to eat.

This is one of those foods for me, and I think for a lot of people. It seems like everyone's mom made banana bread- warm and fragrant from the oven, with that toasty carmelized crust, tender moist cake with crunchy walnuts and sweet raisins inside. It does take me back, to that goofy little wide-eyed girl who found the simplest things interesting. Sometimes it's fun to feel like that again!

This version, which is made with spelt flour and sweetened with dates and bananas, never lasts very long in my household of five adults. I have a feeling we share similar memories.

This makes 2 large loaves

Ingredients:
1 C. soy milk
1 C. water
2 C. pitted dates (split in half to check for stray pits, and packed well into the measuring cup)
2 C. banana puree (about 2 large bananas, or 3 medium)
2-3 extra bananas for topping
2 tsp. vanilla extract
2 tsp. apple cider vinegar
2 T. ground flax seeds
1 C. canola oil
3 1/2 C. spelt flour (or all purpose flour)
1 T. baking soda
1 tsp. salt
1 C. chopped walnuts
1 C. raisins

Spinz:
In a sauce pan, heat water, soymilk, and dates until just boiling. Turn off heat and let cool for about 10 minutes. In a food processor, puree bananas, vanilla, vinegar, and flax seeds. Add the date mixture and puree until smooth. In a large mixing bowl, sift together the flour, baking soda, and salt, making sure they are well mixed. Add the wet mixture to the dry, and mix until just combined. Mix in walnuts and raisins. The batter will be thick and gooey. Pour it into two 5 x 9" loaf pans that have been sprayed with nonstick cooking spray. Slice extra bananas and press halfway into the top of each loaf. Bake at 350 degrees for 45-55 minutes, or until a toothpick comes out clean.

A Dream of Spring, and Vegan Cucumber Sandwiches

2011-03-18T20:13:00.000-07:00

All nature seems at work

Slugs leave their lair

The bees are stirring--birds are on the wing

And winter slumbering in the open air,
Wears on his smiling face

A dream of Spring

-Samuel Taylor Coleridge

Light and refreshing, like Spring itself, these creamy crunchy treats are not only a favorite around here, but a snap to make. It's all in the dip.

Creamy Dill Spinach Dip

1 package extra firm Mori Nu tofu (12 oz.)

1 C. Vegennaise

1/2 tsp. garlic powder

1/2 tsp. salt (or to taste)

8 oz. frozen spinach, thawed, pressed, and drained (or a couple handfuls of fresh spinach)

2-3 T. fresh dill (or 1 tsp. dried)

Spinz:

Put the tofu, Vegennaise, garlic powder, and salt into a food processor and spin until smooth. Add the spinach and dill, and pulse until well incorporated. Refrigerate until ready to use. Makes a big bowl of dip.

To assemble the sandwiches, cut crusts off bread and into desired shapes (I used a biscuit cutter). Toast the bottoms lightly if desired. Spread dip evenly, add cucumber slice, and garnish with dill.

Vegan Crunchy Corn Dogs

2011-02-23T23:22:00.000-08:00

Lately, my husband has gotten somewhat obsessed with corn dogs. They weren't my favorite thing to make, since I had trouble getting the batter to stick in my first couple of attempts, but he really loved the light crispy cornbread that surrounded (or partially surrounded) the hot dogs. I tried rolling the dogs in flour first, and I tried scoring them first, but I realized that I needed to create a thicker batter to get it to stick to the slick surface of the hot dogs, and I finally figured it out.

These were also rolled in crushed tortilla chips for extra crunch, but are optional. I deep fried them, but they can also be baked- they just won't have as pretty of a shape.

Baked Corn Dogs

I used to stick the skewers in after I fried them, but putting them in before you batter them will save you a lot of mess on your hands! Use bamboo skewers if you can find them (I used the kind typically used for caramel apples).

(Makes 18 appetizer sized corn dogs)

Ingredients:

18 bamboo skewers

1 9-pack vegan hot dogs (I used Ive's)

1 C. crushed tortilla chips (optional)

Dry:

1 C. yellow corn meal

1 C. all purpose flour

1/2 tsp. salt

2 tsp. baking powder

Wet:

1 C. soy milk

1/4 C. canola oil

1/4 C. brown sugar

1 tsp. apple cider vinegar

Spinz:

Heat oil for deep frying. Make sure the vessel you're using will be big enough to fit the skewered hot dogs. If you're planning to bake them, heat the oven to 400 F degrees and oil a baking sheet.

Whisk together dry ingredients into a large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet to the dry and mix until combined. The batter should be thick like frosting.

Cut the hot dogs in half. Skewer the hot dogs until they are about 3/4 of the way through. Holding the hot dog by the skewer (right side up), spoon the batter to "frost" the hot dog, spinning it around with your fingers. Make sure that there aren't any exposed areas, and the batter does not have to be too thick because it will puff up when cooked. Roll them in the crushed tortilla chips, if you are using them.

If frying, place your first corn dog (skewer and all) into the hot oil (about 350-375 degrees). Go and "frost" your next hot dog. By the time your next one is ready to fry, the prior one should be floating, golden, and ready to remove and drain on a paper towel. Once done with frying, you can keep them warm in an oven at 150 - 200 degrees until ready to serve.

If you're baking, put them quickly onto your baking pan and right into your preheated oven. Bake for about 10-15 minutes, or until golden. They'll look a bit flatter, but still crunchy and tasty. The tortilla chips will help the crunchiness with this method.

Romancing the Plate, A Valentine's Tale

2011-02-11T17:25:00.000-08:00

Three women became hopelessly infatuated with the same man. He was a world-class chef, and they believed him to be the most handsome, the most noble, the most intelligent, and the most sensitive man they had ever met in their whole lives (and they had met a lot).

The first woman was an accomplished scientist, who valued the man's intellect most of all. She devised a plan to capture his heart by impressing him with her vast knowledge. The man was duly impressed, and invited her to his restaurant to have his famous breakfast. She excitedly accepted, but as the morning wore on, the man realized that although she was very intelligent, she was also a snob, a bore, and treated people as inferiors. Needless to say, she did not receive a request for a second date.

The second woman was a glamorous heiress, who valued the man's nobility and appreciation for the finer things. She put on her best designer outfit and had her makeup and hair done by the best professionals money could buy. He was mesmerized by her sparkling beauty, and invited her to his restaurant to have his famous lunch. She happily accepted, but as the afternoon wore on, he realized that although she was very beautiful, she was also very shallow, kind of a ditz, and treated people like property. Needless to say, she did not receive a request for a second date.

The third woman was beautiful, but in a quiet way. She was a waitress, who valued the man's sensitivity most of all. She worked in his restaurant, but only dared to admire him from afar. After the first two women, the man thought about his own prejudices, and decided to invite the meek waitress to dine with him. He wasn't expecting much, as he knew little about her. But as the night wore on, he realized that although she was shy and thought little of herself, she was also intelligent, beautiful, talented, and had a wonderful heart. But alas, she didn't believe she was good enough to belong in his world, and sadly refused his request for a second date.

The man was devastated, for he believed that he had just met the love of his life, but the woman would rather run away from love than believe in herself.

That night, the man racked his brain. How could he change her mind? How could he inspire her to feel differently about herself? After tossing and turning and getting little sleep, he finally decided he would do the only thing he knew how to do... cook.

So the next evening, he persuaded the woman to stay late to test a new dish. Little did she know that he had worked on it all day, tasting, embellishing, and perfecting it, until it was a masterpiece worthy of his restaurant.

The woman looked down on her plate, and marveled at the beautiful presentation. She took a bite, and her eyes closed as she savored the amazing flavors and textures. She had never tasted anything so wonderful! When she asked what it was made of, the man paused and looked deeply into her eyes.

"It's tofu," he said.

It was tofu. Simple, plain, and unassuming tofu, transformed into a beautiful work of art.

Her eyes welled up with tears, as she blushed and tried to look away. He reached gently for her face, and redirected her gaze back to his.

"You are a work of art, waiting to happen," he whispered.

She smiled and fell into his arms, as they shared their first kiss. Needless to say, she accepted his request for a second date.


Almond Encrusted Tofu on Top of Seasoned Quinoa Rice, Roasted Red Pepper Ring, and Red Pepper Coulis

Almond Encrusted Tofu for Two:
Drain and press extra-firm tofu, then marinate in salt water for half an hour (taste for desired saltiness), drain and press again. Slice tofu into two 1/2" thick, 3 inch wide slices and set aside. In a small bowl, mix together in these proportions: 2 tsp. nutritional yeast flakes, pinch of salt, 2 T. sliced almonds, pinch of black pepper, 2 tsp. all purpose flour, dry seasoning of choice, and a little water to form a paste. Mix together, smear a thin layer on top of the 3 inch tofu rounds, then arrange some almond slices on top (they should stick). Fry in a non-stick skillet with a thin layer of vegetable oil, 2 minutes per side (carefully flipping with spatula). Press down with a spatula to flatten a bit.

Quinoa Rice:
Cook half quinoa, half medium grain rice. Take about 1 cup of rice and season with fresh parsley, lemon juice, salt, olive oil, nutritional yeast, and roasted minced garlic. Oil a 3" ring form about 1/2 deep, and set on top of plate. Press in rice mixture with the back of a spoon, then lift mold.

Red Pepper Coulis:
Roast about a cup of sweet red pepper and one garlic clove. Puree these with salt, a little water (a couple tablespoons), pepper, and a squeeze of agave nectar. Pour into a squeeze bottle, and decorate the plate as desired.

Tofu

Ultimate Game Day Food

2011-02-05T20:28:00.000-08:00

What is the Superbowl, if not Thanksgiving's loud obnoxious cousin? I know most of you probably love the sport, but since I'm a less than enthusiastic fan, I usually end up making food for my football-loving buddies. And what could be a more obnoxious dish than this?...


Deep fried zucchini slice, topped with vegan pepperoni, melted Daiya cheese, fried onion rings, spinach dip, and diced tomatoes

... as obnoxious as a vegan can get! Loud, messy, and made with no recipes. Tomatoes added only for guilt, and can be omitted. I drizzled hot sauce on mine. Buddies called it vegan "crack."

Here's how I made it:

Fry Batter:

Take about two cups of all purpose flour, about a tablespoon of cornstarch, teaspoon of salt, and enough cold water to make pancake batter consistency. Don't over-stir. Slice zucchini into long 1/2 inch slices, do the same for your onions (into rings). Dip them in the batter, then into Panko bread crumbs. Fry in a deep fryer at 350-375 degrees F until golden and crispy. Do not overcrowd your fryer. Drain on paper towels or recycled paper shopping bags (cut open).

Pepperoni and Melted Cheese:

Place a little bit of oil in a hot nonstick pan. Arrange "veggeroni" side by side in the pan, then sprinkle Daiya cheese over the veggeroni. Cover for a few minutes to melt the cheese and crisp the bottoms of the veggeroni. Quickly separate veggeroni & cheese into 4-piece strips. Place these on top of the zucchinis.

Spinach Dip:

Thaw 8-10oz. of frozen spinach, press, and drain. In a food processor, blend 1 package of extra firm Mori-Nu silken tofu, about 3/4 cup Vegennaise, about a teaspoon of garlic powder, salt and pepper to taste.

Cut onion rings in half to fit on top of zucchini and veggeroni/cheese. Spoon on a couple dollops of spinach dip. Finish with diced tomatoes, and hot sauce (optional).

Happy Game Day... Hope your team wins!!

Vegan Lunar New Year and My 40th

2011-02-03T21:16:00.000-08:00

This year's lunar new year falls a day before I hit the big 4-0! The first day of the lunar new year is traditionally without meat- how perfect is that? I thought that I might as well celebrate both at the same time, and make some of my favorite foods.

2011 Year of the Rabbit: Orange Rabbit

I'm a second generation Taiwanese gal, being the first in my family to be born here. And, even though I was raised with a lot of authentic cuisine, my palette has definitely grown to include a lot of international and Americanized flavors. I have a feeling that a lot of my relatives in Taiwan would laugh at me if they knew about the siracha sauce on my pizza or the nutritional yeast flakes on my rice (probably not as bad as Vegennaise on my sushi though).

Longevity Noodles

Noodles symbolize longevity, and are typically served on birthdays and other celebrations. The longer the noodle, the longer the life. What a great reason to have noodles on my birthday! The key to good rice noodles, is to soak them, then pan fry them until tender.

Wonton Rabbit

This is my attempt to make wontons in the shape of rabbits... someone said they could also be whales. Let's just say they're an abstract interpretation.


Nian Gao: Chinese sweet mochi cake, coconut flavor

Our good friend and world famous beatboxer, singer, and musician, Butterscotch just brought us this mochi cake back from her Hong Kong tour. It's made with coconut milk, glutenous rice flour, and sugar.


Deep fried nian gao

I cut it into slices and deep fried these... they were SO good- crispy on the outside and chewy on the inside.

Happy Lunar New Year!

Here's one of Butterscotch's latest videos. She is so fricken talented! Check it out.

House of Cake

2011-01-30T04:01:00.000-08:00

layered chocolate cake with vegan buttercream frosting in the shape of a house.

I took the month of December and part of January to clean, purge, and organize my entire house of 12 years worth of junk. It was tedious. It was draining. It was therapy. Old pots and pans, tupperware with missing lids, an assortment of clever kitchen gadgets that never worked as they're TV commercials had claimed- all to be remembered with varying degrees of fondness, before letting them go. It's amazing how much we hold on to things in our lives- some out of mere laziness, some with an alarming amount of dysfunctional sentiment. In the end, our home made it through it's month-long intervention with a rekindled energy, and a heck of a lot less dust!

A 4-yard dumpster, sore muscles, and 10 plus donation bags later, I decided to celebrate this experience by making a gift to the house. What better way to celebrate than with a house of cake? It's one whopping New Year's resolution down!

This cake was another of my attempts to also use spelt flour instead of wheat, and to minimize processed sugar. I adapted this recipe to make it, and also added a bit of coffee, as I read that it enhances chocolate flavor. It turned out super moist, not too sweet, and the perfect partner to the vegan buttercream frosting.
The roof was made with a triangle cake that was inspired by this post by Hannah over at Bittersweet.

Cake Ingredients:
2 1/2 C. whole pitted dates
3 C. water
1 T. instant coffee (I used decaf, but regular should be fine too)
1 C. soy milk
2 T. apple cider vinegar
2 tsp. vanilla extract
2 T. ground flaxseed
1/2 C. vegetable oil
1/2 C. unrefined sugar
3 C. spelt flour
1 T. baking soda
1 tsp. salt
3/4 C. cocoa powder (unsweetened)

Makes two houses, depending on size

Spinz:
Cut open dates to check for pits. Place them in a sauce pan with the 3 C. of water. Let it come to a boil, then turn off heat, add instant coffee, and set aside.
Mix soy milk, apple cider vinegar, flaxseed, vegetable oil, and sugar in a bowl. In a separate bowl, sift together the spelt flour, baking soda, salt, and cocoa powder. In a food processor, transfer the date mixture and blend until smooth (if it's still hot, allow steam to escape or allow it to cool down first). Mix the date mixture into the prepared wet mix, then mix in the dry mix. Spread into two prepared jelly roll pans (try to spread evenly). Bake at 350 F for 10 minutes, or until a toothpick comes out clean. Allow it to cool before cutting into four identical squares (to make the base layers). Cut 2 more squares into rectangles lengthwise (to make roof layers).

Vegan Vanilla Buttercream Frosting Ingredients:
1 C. Earth Balance buttery sticks
3 1/2 C. confectioner's sugar
2 tsp. vanilla extract
1/4 C. soy milk (adjust according to desired thickness)

Spinz:
Put everything in a food processor, and blend until very smooth and thick. Refrigerate.

Assembling the Cake:
To make the base, simply spread on a thin layer of frosting in between squares, making sure to frost all the way to the ends. For the roof, frost between the rectangle layers as you did previously. Then put in the freezer to set- this will help you keep the layers together when you cut your triangles. See the diagram below.

Vegan Spelt Date-Sweetened Apple Fritters

2011-01-22T12:46:00.000-08:00

These are crisp on the outside, and moist and fluffy on the inside. Great smothered in maple syrup!

I've been gone a long time. No excuses, except that I've been working on a project, which will be revealed in my next post. In the meantime, I've been replacing a lot of my all-purpose flour with spelt flour, since we found out that my husband has a mild wheat intolerance. Did you know that a lot of people have this and don't know it? His symptoms included bloating, slight itch in the throat or mouth, constipation, and fatigue, but there are other symptoms that may arise and they don't always happen right after you eat wheat- which is why it's so hard to diagnose. The only way is to cut out the wheat and see if there's a difference in how you feel.

Spelt is an ancient grain, related to wheat but different. How? You can read an interesting article that explains it well here. Celiacs shouldn't eat it, but people with wheat intolerances have had success with it. It doesn't react exactly like wheat flour, but it can be manipulated to be a good substitute in some recipes.

We've also been cutting down on refined sugar, and I've found dates to be a good substitute. Now, these aren't exactly a health food, as they are deep fried to a golden fatty deliciousness, but I'm thinking you could probably pan fry them quickly, then finish them in the oven to reduce some of the oil.

This recipe makes a big batch- like 2 dozen or more. You can halve it, if you don't want so many.

Ingredients:

(Dry)

2 C. spelt flour (white)

1 tsp. salt

1 T. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

(Wet)

1 C. whole pitted dates

1 1/2 C. soy milk

2 tsp. vanilla extract

2 1/2 C. chopped apples (about 2 large peeled apples)

Maple syrup for dipping

Spinz:

Heat soymilk and dates in a sauce pan until just boiling. Turn off heat and let soak for about 10 minutes until softened. Sift together spelt flour, salt, baking powder, baking soda, and cinnamon and set aside. Chop the apples in a food processor into small chunks, and transfer to a mixing bowl. Blend the date and soy milk mixture in the food processor until dates are finely minced (make sure to vent the processor if the mixture is still hot). Add the date mixture to the apples, then mix in vanilla. Add the dry mix to the wet until just combined. It should resemble a thick pancake mix- if it's too thick, add a little soy milk. Heat oil to 330 - 350 degrees F. Slide in the batter one heaping tablespoon at a time into the hot oil. If you put in too much, it won't cook on the inside. Brown (a couple of minutes each side), then remove and drain. Keep finished ones warm in the oven if desired. Drizzle with maple syrup.

Shortbread Jam Cookies

2011-01-10T23:30:00.000-08:00

Reflecting on years past, I thought I'd do a repost. Enjoy, and here's to a wonderful 2011!
Warning: These must be eaten in moderation! I veganized a shortbread recipe from my old Mrs. Field's cookie book, which does not skimp on butter and sugar. Thus the warning. I am attempting to lower my blood pressure by losing 5 lbs. as my doctor suggested, so I baked these for my crew... honest! I did taste a bit to make sure they were good, though ;) Ok, back to the treadmill!

Ingredients:

2 sticks of vegan margarine (I told you!)
1/4 C. light brown sugar
2 tsp. vanilla
2 C. all purpose flour
strawberry (or other) jam

Spinz:

Cream the margarine and sugar, then add the vanilla and flour and mix until you get a smooth dough. Arrange on a prepared cookie sheet (they won't spread, so you can fit a lot) for 10-12 minutes at 350 degrees. Lightly golden when done.

For the "pinwheel" cookies, I rolled out the dough on a floured surface and cut it into squares. I then cut a line from each corner towards the center. Put some jam in the middle of the square, and folded every other corner to meet in the center. Got tired after a while, and made the rest into thumbprint cookies!

Do you remember the story of the polar bear that visited the huskies? I came across this picture, and it made me smile! If a wild bear can be loving towards a fellow animal, why can't we?

If you haven't already, read the full story - the other pics are SO cute!

Was the Night Before Christmas...

2010-12-18T13:30:00.000-08:00

...and all through the place

not a creature was cooked, not even a trace.

The vegetables were peeled and chopped with care,

in hopes that soon everyone could pull up a chair.

We vegans were giddy, all warm from the rum.

As non-dairy eggnog swam in our tums.

We wore our pajamas, slippers, and tees,

and laughed at specials on the TV.

When out on the street, a car screeched to a halt.

We sprang from our couches to see who was at fault.

We pulled on our jackets and flew out the door,

so quickly, I almost slipped on the floor!

The evening was crisp, our breaths- puffs of steam.

Neighborhood Christmas lights twinkled and gleamed.

So what to our surprise was hit by the car,

but a huge wooden box, and a strange sight by far!

For a factory truck must've dropped their huge load,

directly in front of our humble abode.

A flurry of movement from the box sprang,

as eight tiny chickens clucked, peeped, and sang!

Bewildered were they as they all tumbled out,

seeing the world for the very first time, no doubt.

We gathered them up, so scrawny and light.

They were spent hens, and could no longer fight.

No use were they, as no more eggs they could lay,

but who could discard such cute creatures TODAY?

So happy they were to spread their wings,

carry about, and do chicken-y things.

No longer crammed in cold huts and cages,

they wandered our yard for what seemed like ages.

One by one, we brought them inside,

calming them as they squawked and they cried.

They huddled together on crumpled old sheets.

We all went to bed, tired from our feats.

Into the night, we slept in good moods,

dreaming of morning and wonderful foods.

We woke to clucking of the chickens we found,

in the yard happily pecking the ground.

For someone had let them out early to feed,

someone who offered them water and seed.

That someone had left behind presents for us too-

pastries, roast veggies, and warm vegan stew!

The delicious aromas made stomachs grumble-

Potatoes, green beans, and sweet apple crumble!

Also displayed on our dining room table,

was a hand-written card, candles holding it stable.

We all gathered 'round as I read it aloud-

"What you did for those chickens, sure made me proud!

For all beings deserve peace and good will,

and people forget -to care is a skill.

Freedom to roam and breathe the fresh air,

is never a privilege we cannot share.

It's something no one can deny to be true,

that no matter what, we are animals too.

Have a wonderful day filled with good food and glee.

Merry Christmas to all! Much love, S.C."

Eggless Vegan Apple Cider Eggnog

This is a rich creamy drink mixed with tart apple cider. This works well with pear cider as well. If already spiced, you can cut back on the seasonings.

Makes 2 big mugs.

Ingredients:

1/2 C. roasted cashews

1 C. soymilk

1 C. natural apple cider

1-2 tsp. agave nectar (to taste)

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

dark rum (optional, to taste)

Spinz:

Simmer all ingredients except the rum in a saucepan until cashews are tender (about 5-10 minutes). Not to worry when the soymilk curdles! Transfer to a blender and puree until smooth. Mix in rum. Serve warm.

Super Colossal Vegan Roast

2010-11-25T17:47:00.000-08:00

...or more affectionately named "Tofurken."

Thanksgiving. A holiday created by Americans to reflect and appreciate, to spend time with family and celebrate the coming of Autumn and all its beauty. But let's face it- the most important thing about Thanksgiving is THE FOOD. It could be described as an obsession. The one day of the year when an entire nation actually prepares to feast. An elastic wasteband and a cozy chair for napping afterwards is a prerequisite for any guest, but if you're the cook- it's last-minute dashes to the grocery store for forgotten items, mountains of things to chop, and a multi-tasking marathon around the entire kitchen... All for the preparation of a meal that really represents our motto when it comes to Thanksgiving meals- "the bigger, the better!"

Of course, this motto has gotten us into a lot of trouble healthwise, but it's a VEGAN Thanksgiving around here, so what the Hell? In compliance with this motto, I decided to take all of the most popular vegan proteins and put them into one colossal roast!


Vegan sausage wrapped in green chard, surrounded by lemon cashew tofu, then wrapped in a chickpea tvp seitan, and topped with tempeh bacon

Ingredients:

Tempeh Bacon
half pkg. WestSoy multi-grain tempeh, sliced thin
4 T. extra virgin olive oil
1 T. soy sauce
pinch of salt
1 T. nutritional yeast
dash of liquid smoke
1 tsp. smoked paprika
1/2 tsp. cayenne pepper
dash of garlic powder

Seitan
1 C. vital wheat gluten
1 C. TVP (textured veg protein granules)
2-3 T. vegetable oil (for saute)
1 C. yellow onion, chopped
2-3 cloves garlic, chopped
1 C. cooked chickpeas
1 C. water
1/3 C. nutritional yeast
1 1/2 tsp. salt
1/2 tsp. pepper
2 tsp. rubbed dried sage
1 1/2 tsp. dried thyme leaves
1 tsp. celery seeds

Tofu
1 14oz. pkg extra firm tofu, pressed and drained
1/2 C. cashew ricotta (or soaked in hot water until softened, then drained)
2 tsp. lemon zest
1 tsp. lemon juice
pinch of garlic powder
salt to taste

Wrapped Sausage
1 pkg (4-pack) Tofurkey Italian sausage, or your favorite sausage
4 large green Swiss chard leaves

Spinz:

Wrap sausage: Blanch chard leaves one by one in a large pot of boiling water for a few seconds until just wilted (too long and they will fall apart easily), then transfer to a bowl of cold water. Lay one leaf on your work surface, patting dry gently with a towel. Use a knife to cut the main stem out, then carefully place the leaves side by side. Starting at one end, roll one sausage in the leaf until completely wrapped. Set aside.
Prepare Tofu: Put all ingredients into a food processor. The mixture should stick together but still have some lumps (not completely smooth). Taste and add more salt if needed. Set aside.
Prepare Seitan: Mix wheat gluten and TVP in a large bowl and set aside. Saute the onions and garlic in 2-3 T. of oil until softened and carmelized. Transfer this to a food processor. Add remaining ingredients to the food processor and blend until fairly smooth (a few chunks are ok). Add wet mixture to the dry until completely incorporated- use your hands to knead a little..
Roll Seitan: Lay down a large sheet of plastic wrap, set seitan dough onto wrap, then place another layer on top before rolling out (this makes it easier to roll and assemble). Roll until about 1/4 - 1/2" thick, depending on size needed to encompass the sausages.
Spread Tofu: Remove top layer of plastic wrap (leaving bottom layer). Spread tofu mixture evenly onto the seitan, reserving some to spread in between and on top of the sausages. Do not spread all the way to the edges as shown.
Stack Sausages: Two on the bottom, and two on the top, with a little tofu in the middle.
Finish Tofu: Spread the remaining tofu on top and down the sides of your sausage "tower."
Assemble: Using the edges of the plastic wrap, pull up opposite edges and press the dough together to seal on top. Then press side edges to complete the seal. Make sure to pull it tight and gently squeeze and mold to shape.
Cook: Put the roast onto two layers of aluminum foil and wrap tightly. Steam for 45 minutes- 1 hour or until the surface springs back to the touch.
Add Tempeh: Brush on tempeh marinade on top of cooked seitan roast. Lay tempeh slices on top, then brush with more marinade. Broil in the oven to crisp up the tempeh, or use a torch like I did.

Reviews: I liked it much better than any of the store-bought roasts. Mark (the omnivore) preferred my Tempeh Roulade over this one, and I have to agree, but this one is prettier. Mike slathered it with green bean casserole and was lovin' it.

Update: This roast tastes even more amazing the next day! I would definitely make this again, but a day ahead to reheat later.

Tempeh Roulade en Croute

2010-11-08T18:40:00.000-08:00

Here's how my typical vegan Thanksgiving goes:
Stuffing- check. Cranberry sauce- check. Mashed potatoes, green bean casserole, pumpkin pie- check, check, check. Vegan turkey substitute... ugh!

Let's face it- side dishes are a breeze, but the tasty proteins that we usually eat may not be as grandiose as we'd like for Thanksgiving. And no self-respecting vegan wants to be shown up by a turkey (although that's happened to me plenty of times). Sure, I've thrown up my hands before, and declared a big "F" on faux meat! But I realize that giving up so easily is just plain laziness, and a big lack of creativity... that's just not me. I'm the chick that makes her own rocks.

So here's one clever way to make something meaty, with that "wow" factor for your vegan Thanksgiving dinner plate- much better than heating up a frozen pre-made thingy that you bought last minute at the grocery store!

Ingredients:
1 package tempeh, or multi-grain tempeh*
Marinade for Tempeh:
1 T. extra virgin olive oil
2 tsp. soy sauce or tamari
1/4 tsp. salt
pinch of black pepper, thyme, sage, and celery salt or
1 tsp. poultry seasoning
Stuffing:
2 links of your favorite vegan sausage (I used Tofurkey Italian Style)
1/2 C. yellow onion, finely chopped
1/2 C. carrot, finely chopped
1/2 C. celery, finely chopped
2 cloves of garlic, minced
1/2 C. bread crumbs (I used whole wheat)
1 C. vegetable broth
splash of white wine (optional)
salt to taste
Pastry:
1 1/2 C. all purpose flour
1 tsp. salt
3/4 C. refrigerated vegetable shortening (I used non-hydrogenated)
1/4 C. or more ice cold water
small amount of plain soy creamer for finishing

Spinz:
1. Roll the tempeh. I used Trader Joe's multi-grain, which crumbled more than I would like, and I think the West Soy brand would hold up better, since it's also easier to slice than the Trader Joe's brand. Update: West Soy is actually more crumbly, so I'm sticking with Trader Joe's brand for now!
Let the tempeh come to room temperature before rolling out. Spread a piece of plastic wrap under your tempeh. Press evenly in all directions with a rolling pin to flatten slightly. Roll to flatten further to about 1/2 inch thickness, being careful not to break the edges.
2. Marinate the tempeh. Whisk together the marinade ingredients in a small bowl. With a pastry brush, brush on the mixture evenly over one side of the tempeh.
3. Cover. Place another piece of plastic wrap over the tempeh, and refrigerate for at least an hour.
4. Prepare the pastry. Put the flour into a mixing bowl. Using a pastry cutter, cut in the cold shortening until fully incorporated into the flour with pea-sized lumps. Add cold water gradually, pressing into the dough with mixing spoon. Use hands to quickly press into a ball. Flatten into an inch-thick disc, wrap in plastic, and refrigerate for at least 30 minutes.
5. Make the sausage stuffing. Heat a saute pan to medium-high, add 1-2 T. oil. Saute the onions and carrots for a few minutes (adding salt), then add the celery, garlic, and sausage. Saute until vegetables and sausage are slightly brown on the edges, being careful not to burn the garlic. Add bread crumbs and seasonings and saute for a couple minutes, then add water and wine and cover until slightly reduced. The result should be a stuffing that sticks together when pressed. Let the stuffing cool down before the next step.
6. Make the roulade. Unwrap the unseasoned side of the tempeh, leaving the plastic wrap on the bottom side. Spread the stuffing evenly over the tempeh, leaving some room at the end to close the roll (see pics above). Carefully lift the starting end with the plastic, squeezing slightly as you roll to keep its shape. Use the plastic to help roll- squeeze, then lift plastic, repeat. Don't worry if some of the tempeh crumbles off- just press it back in. Wrap the finished roll tightly in plastic (you may need an additional piece). Refrigerate while you roll out the pastry dough.
7. Roll out the dough. You'll want it to be 1/4" thick, in one large piece, large enough to wrap your roll. Unwrap and place your roulade in the middle of your pastry dough. Wrap around lengthwise, then pinch together at each end. Use any leftover dough to make decorative shapes to place at the ends and on top.

Put onto a prepared baking sheet, and bake at 375 F for about 30 minutes, or until golden. To give it some shine, you can brush on some soy creamer 10 minutes before finishing.

Allow to cool for about 10 minutes before slicing. Hold firmly and use a sharp serrated knife.

Serve with your favorite gravy.

This was very hearty and tasty, and even meat-eating Mark said he'd be happy with this on his Thanksgiving plate! You can prepare the roulade ahead of time, and wrap and bake on the day of.

Vegan Pumpkin Cheesecake Pie

2010-11-04T13:06:00.000-07:00

If Pumpkin Pie, loud-mouthed and full of sass married Cheesecake, narcissistic and demure, the result would be Pumpkin Cheesecake- but only if their relationship was dysfunctionally co-dependent. Now if they had a healthy complimentary relationship (Dr. Phil would be so proud), I'm thinking the result might be more like this.

Each having its own individuality, yet harmoniously coexisting.

Each supporting each other beautifully, and not having to compromise (you can have your crust, and I can have mine!)

And each savoring every moment together... awwww!

Ingredients:
1 Prepared pie crust, and cookie cutters
2 prepared graham cracker crusts, room temperature
Pumpkin Pie Filling:
3 C. pumpkin puree
2 1/2 C. sugar
2 T. cornstarch
3/4 tsp. ground nutmeg
1 tsp. dried ground ginger
1 T. ground cinnamon
1/2 tsp. salt
2 C. soymilk
1 C. soy creamer
2 tsp. agar powder
Cheesecake:
2 packages tofutti cream cheese
2 packages mori nu extra firm tofu
1/4 C. cornstarch
1 1/2 C. powdered sugar
4 tsp. vanilla extract

Spinz:
In a 9" spring form pan, line the bottom with parchment by tracing and cutting out a circle. Press the graham cracker crusts into the bottom and up the sides, making a 1/4" thick crust all the way around. Put it in the fridge until ready to fill.

Prepare the pumpkin filling: heat the soymilk and agar in a saucepan until agar dissolves. Put all other ingredients into a large blender (I used my vitamix), add the soymilk agar mixture, and blend until very smooth.

Prepare the cheesecake filling: I put everything into my food processor and blended until smooth.

Layering the pie: Start with pouring in half the cheesecake filling, then half the pumpkin, and repeat. Make sure to spread the layers to the edges.

Pie crust topping: Roll out the dough until it's about 1/4" thick. Cut out cookie cutter shapes and place on top of pie.

Bake: 350 degrees F for about 30 minutes. Let cool and chill before releasing from the pan. Before releasing, cut around the edges with a knife. If you don't want to serve it from the pan (bottom), add a piece of parchment on the bottom before adding the graham cracker crust.

Faux Rocks and Paper Mache

2010-11-02T22:00:00.000-07:00

No, this is not a post about food... BUT, since most foodies are pretty crafty (with their recipes), and love to find interesting ways to recycle (who doesn't?), I thought this would be a post of interest. It was certainly interesting to me!

A while back, we decided to redo our front and back yards. Good friend and housemate, Mark helped to make this long overdue project a reality last week. A large cement truck was involved, and at the end of the day, we had a beautiful front patio and a lovely sunken back patio. After smoothing everything out, Mark had the ingenious idea to use the leftovers to make two large concrete "boulders."

These remarkably real looking boulders were made simply by building a mound of dirt, covering the mound with concrete, then smoothing out the concrete and adding cracks and texture with a small trowel. Powdered concrete dye was added during the sculpting process to add some color. Pretty cool, huh?

Rocks and Boulders made of Concrete


Mark works on smoothing out his concrete rock (our backyard patio in the background)

Me and My Rock

Side view of my rock

The other project involved the nostalgic childhood art of paper mache. Every Halloween, we do something special for the kids in the neighborhood (probably because we don't have any of our own). We usually decorate the front entrance with a scary tunnel and show movies on our huge projection screen that we use in our DJ performances, as well as some of our lighting effects. It's become a Halloween tradition, and something our neighborhood looks forward to every year. Of course, we always want to outdo ourselves- but I hate to spend a ton of money on decorations! So this year, with some trepidation, I decided to make some of my own.

Once I got the hang of it, it was a pretty simple process. First, build your form, making sure it's bound tightly with tape or string. Then mix 1/2 cup of flour and 2 tablespoons of salt, and about 2 cups of water, and simmer on the stove until "gluey." Then add ground up paper until you get the consistency you want- sticky but not sticking to your fingers too much. You can also use dryer lint, among other things.

Paper Mache Characters

Tree face made with flour, water, salt, recycled paper, dirt, and pebbles for eyes


Made "spookier" with uplighting and tombstones!

Harry Potter Mandrake Plant made with a stuffed onion bag, masking tape, and branches from an old plastic plant

Adding paper mache made with flour, water, salt, and recycled brown paper bags

Crying Mandrake- the finished product! I used a little black acrylic paint to accentuate the face and wrinkles.


On Halloween night- I used a little voice recorder (you can see it behind the middle plant) to play the screaming sounds that I recorded directly from Harry Potter and the Chamber of Secrets, and put it on auto-loop with the volume on high. The Mandrakes are sitting on top of scrunched up bags with potting soil to fill in and around the tops.

I also made Harry Potter's Dobby with plastic shopping bags, cardboard, and masking tape

Using the same technique as the Mandrakes, but I used recycled white copy paper (junk mail, old bills, etc.), which turned out gray in color


The face was painted with black, white, and yellow acrylic paint. I then cut the sleeves and neck off an old white T-shirt and tied it onto his shoulders. I originally wanted to have him hanging from a tree branch (thus the arm being up), but the tree was trimmed, so he got to sit in a chair, looking light a student raising his arm to answer a question LOL!

Teo gets into the spirit, and tries on Mike's SF Giants Panda Hat. They won that night, and became THE WORLD SERIES 2010 CHAMPIONS!!!

Overall, Halloween was a great success, with over 150 kids coming through! We showed Harry Potter and the Half-Blood Prince on the big screen in front of our house, which drew some kids to stop and watch. The front entrance to our house was converted into a tunnel with fog and lighting effects from our DJ business, as well as my props.

Entrance to the tunnel on the left, big movie screen on the right, and we had large fire lights in each window to make the house look like it had eyes!

Entering the tunnel, which wrapped around to the left

And, here are our beautiful pumpkins that we got from our neighbor, Garry, who works at the Veg Crops Dept at UC Davis.

We're so fortunate to have a neighbor like Garry, who provides us with free pumpkins every year!

"Giant Rat and Pumpkin Cat" and "Alien Eyeball Pumpkin" (with glowing eyeball lights!)

Mark's Pumpkin Castle, made with his Dremel carving tools... COOL!

Special thanks to everyone who helped! ... Now, on to Thanksgiving!

Savory Halloween Treats

2010-10-23T13:12:00.000-07:00

I love Halloween. Demonic worshippers and the psychotically-disturbed aside, it seems to be a holiday that is often confused with the glorification of violence and evil. On the contrary, I think it celebrates our triumph over FEAR. For once, we look at fear in a different way, and make light of it. It's as if we take time once a year to shake off our fearful inhibitions to not only examine them, but to laugh at them. How silly are we to be afraid of all the things that we're afraid of on a daily basis? Come on, do you think people are really going over to the Dark Side, if they dress up as a prickly demonic half-vampire, half-werewolf, brain-sucking alien? [insert Darth Vader's breathing here] If anything, it shows how wonderful it is that we DON'T live in a world where a creature like that exists, and I don't think anyone would ever, ever, want to be one (well, maybe- if it becomes sexy like vampires).

The other side of Halloween, which I LOVE, is how it encourages us to be creative- to tap into that childlike wonder of the world of Pretend. Something adults are mostly discouraged from expressing, due to and an overwhelming fear of being sent to the psycho ward, or worse yet- defriended on Facebook. It is perhaps the only socially-acceptable day of the year when we get to find out what it's like to be Robert Englund.

On Halloween, nothing is as it might seem, and we allow ourselves to walk around in someone (or something) else's shoes for a change. To me, nothing is more irresistibly delicious than to be frightened without danger. Call me twisted, but I think a zillion people in costume this year will agree with me!

Here's some clever ways to dress up your food too.

This is simply store-bought puff pastry (I used a quarter of a sheet per coffin and they turned out to be about 4 inches long) that is cut into coffin shapes and scored with a paring knife. The weight of the asparagus keeps the center from puffing, thus creating coffin walls! I baked them at 400 degrees for about 10 minutes, and removed the asparagus (saving for later) from the coffins to let the centers sink down and cool. I then spread a roasted garlic cream cheese to line the coffins, and cut and arranged the cooked "asparagus bones" to make skeletons... delicious and creepy at the same time!

Asparagus Skeletons with Roasted Garlic Tofutti Cream Cheese in a Puff Pastry Coffin

Deep Fried Wonton Ghosts with an Asian Tempeh Filling

This is just a store bought wonton skin- yes I was lucky to find a vegan one at an Asian market! The brand is called Myojo, but I couldn't find it online to order...boo. I love the light crispness of these skins when fried. They're pretty much just flour and water, so you could try to make them, but the key is to get them super thin which is a pain to do by hand. Maybe it could be done with a pasta maker. The filling consisted of tempeh, carrot, onion, green onion, and garlic, which were minced in a food processor, then sauteed in a little oil with a few slices of ginger (later removed). I then added some soy sauce and a cup of water to reduce. I could've eaten a whole plate of these! And, they're great boiled if you want to make Ghost Soup (evil laugh)!

Depending on how you fry them, you can also get some of these to stand straight up!

Lastly, just dot on the faces with the end of a skewer or toothpick dipped in Hoisin sauce. The middle one is made with Siracha sauce (I like mine spicy).

...Now I gotta get my pumpkins ready!!

Lemon Flavored Candy Corn

2010-10-17T03:43:00.000-07:00

Prefer your candy without corn syrup, gelatin, eggs, beeswax, or artificial color? Why not make your own? Add your own flavorings to make this old classic an updated favorite!

To tell you the truth, candy corn was never one of my favorites. In fact, I would go out of my way to avoid them as a kid, in favor of more exotic flavors. I think you either love them or hate them. The one saving grace is their undeniable cuteness, with those brightly tri-colored, trianglular shapes- so indicative of Fall and of course, Halloween.

A Little History
Did you know that candy corn was invented in the 1880's? It was meant to mimic kernels of dried corn, and became widely popular due to its revolutionary tri-colored look. The candies were made by hand with large vats, and the candy mixture was then poured into cornstarch molds in three stages to form the colors. Today, they're still made with cornstarch molds, but automated machines crank out more than 20 million pounds that are sold annually!

Vegan Lemon Candy Corn

Note: To make traditional vanilla flavored candy corn, just omit the lemon. Experiment with other extracts to make variations of your own.

Ingredients:
1/4 C. Earth Balance Margarine*
1 C. sugar
3/4 C. brown rice syrup
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. lemon juice
2 1/2 C. powdered sugar
1/3 C. soymilk powder
1/4 tsp. salt

For coloring:
Yellow: 1/4 tsp. tumeric
Orange: 1/4 tsp. tumeric + 2 tsp. beet juice (from canned beets)

Spinz:
You can make these any size you like, and if you get tired of making candy corn, it makes a good fondant for cupcakes or to make other shapes (a lot like playdoh).
*These turned out a little on the soft side, so next time I might reduce the amount of margarine. For fondant, it's perfect.
I'm pretty sure this makes over a pound of candy- pretty time consuming by yourself, so make it a fun project to do with friends or kids!

Sift together the powdered sugar, soymilk powder, and salt in a bowl and set aside. Heat margarine, sugar, brown rice syrup, extracts, and lemon juice in a saucepan, and stir until boiling and frothy.


Take saucepan off the heat, and add the dry mixture until well incorporated (a few lumps are ok).

Using separate bowls, divide the mixture into half, then divide one of the halves into half (to make three dough balls, one twice as large as the others). Note: You can make equal parts if you like, but you'll need to adjust the coloring, Into the large dough ball, add the beet juice and tumeric to make it orange. It won't be bright orange, so if you want more vibrant color, add food coloring if you must. Also add 1-2 T. of additional powdered sugar. To one of the smaller dough balls, add tumeric to make it yellow (don't worry, you won't taste any of these). When cooled enough to handle, knead each one until smooth and color is even. If it's too sticky, you can add a little powdered sugar, but not so much that it won't stick at all. If it's too dry, add a few drops of water.

Now you're ready to roll! Spread a VERY light layer of powdered sugar onto your flat work surface. Make ropes of equal thickness of the white and yellow, and a larger rope of the orange (for the middle). Press the ropes together gently, then lightly roll the top with a rolling pin to flatten a bit and to further press together. Then cut into triangles as shown above.

Finally, mold corners with fingers if desired. Place them in a single layer on parchment or wax paper, and let dry. DO NOT pile them up until they're dry, or they will stick together! These were deliciously lemony, with a good chewy texture and shiny outer shell.

I got bored with making candy corn, so I made myself a Fall Sweater...
have fun with it!