Monthly Archives: November 2008

Chocolate Chip Cookies

When I was a kid I used to sing a song about chocolate chip cookies. So imagine this tune being screamed by a bunch of 7-year-olds.

Chocolate Chip Cookies you gotta have more
You can bake ‘um in the oven or buy ‘um at the store
But whatever you do have ‘um waiting at the door
And I’ll love you ’til I die

Last night I was feeling very ill and my wonderful man Dan made me a Shephard’s pie for dinner, then went to the store to buy chocolate chips while I watched the Cosby show, and then made me these mind blowing cookies. This is, yet another reason why I love him.

Tequila Sausage & Cornmeal Crusted Plantain Tacos

I made some tequila sausages based on Isa’s recipe. They came out really good, I love making these sauages, I have been trying to eat less soy so I keep falling back on thinking I need to make seitan even though what I really need to do is eat more vegetables! The problem is that I love making seitan, it is like a science experiment where you get to taste the results. It always leads me to think, next time I will make this or that but really I need to chill out, eat my greens and stop frying everything. I guess that is the problem with being a good cook, you eat all the time!

Despite my complaining I really liked these tacos. We got a fall harvest of tomatoes (take that North!) and I made a simple tomato salsa with them that was really spicy but perfectly complemented the tacos. I also had a plantain that I covered in cornmeal and pan fried. In another pan I sauteed the sausages with a red onion and then, just for good measure, I threw in some broccoli. Broccoli is really becoming one of my favorite things to add to tacos. It is hard to overcook and it really soaks up whatever you are cooking with in a lovely way while still holding up, unlike most of its leafy green friends.

If you already had the sausage made and the salsa ready to go you could easily make this meal in 10 minutes, just chop the onion, sautee it with the sausage & then the broccoli and meanwhile make the plantains.

Tequila Sausage

1/2 Cup Refried Pinto Beans (or cooked pintos mashed)
2/3 Cup Broth
1/3 Cup Tequila
1 TBSP olive oil
7 cloves of garlic
2 tsp fresh sage
1 heaping tsp fennel seeds, crushed
1/4 tsp cayenne
1 heaping tsp salt
1 1/4 Cup Vital Wheat Gluetan
1/4 cup almond meal
1 tsp red pepper flakes

Prepare steaming apparatus, I use a pot of water with a bamboo steamer sitting on top. Mix the dry ingredients together and the wet ingredients together. After everything is incorporated well add the wet to the dry and knead for a minute or two. Lay a piece of foil on the work area. Place 1/2 cup of the mix in the bottom third in the middle of the foil. Roll up into link and then tie off like a tootsie roll. Place the links in the steamer for 30 minutes and then refridgerate.

Makes 4 links

Lard Na (formally Larb Na)

*Note I originally posted this as Larb Na do to some confusion with different cookbooks. Thai girl was nice enough to finally put the matter to rest and tell me what was what.

Over the weekend we went to see Synecdoche, New York at a movie theater in far north Austin. Since we were already up there we also stopped at the giant Asian Grocery Store. They have a ton of vegan stuff, not to mention tons of different kinds of noodles, sauces, rice, produce, and random things. I could spend all day there but we were in a hurry to get to the (very good) movie so I was rushing around throwing canned fake duck and trying to find annetto seeds. It was an intense trip.

The next day I thought about making soup but I was really hungry so I made the old Thai standby, Lard Na. Like Pad See Eww this is a recipe that I can make with nearly any ingredients in about 10 minutes. It is a great recipe that works with any greens that you have on hand, even broccoli. Here is how I made it this time:

1 lbs Rice Noodles
3 TBSP peanut oil
1 lbs tofu, drained and pressed
4 cloves garlic, chopped
1 bunch of greens (I used Kale and cabbage it was great)
1 TBSP sugar
2 TBSP vegetarian fish sauce (or more soy sauce)
1 TBSP Nama Shoyu (or soy sauce)
1 TBSP miso (or Thai fermented soy bean paste if you have it)
1 TBSP cornstarch mixed with 1 cup of broth (or water)
pepper

First cook the noodles according to the package directions until soft but not over done. Rice Noodles are cooked different depending on how thick the noodle is. Often you can bring water to a boil, take it off the burner, and just soak the noodles until they are soft. The key is to drain them as soon as they are done or they will turn to mush. Make sure all of your ingrdiants are ready to go before you start stir-frying and have plates ready as well.

Start a wok or large saute pan on high heat with 1 TBSP of oil. Stir-fry the cooked noodles for a couple of minutes until they are golden. Be careful to toss the noodles and turn them rather than stirring because you don’t want to break them up. Spread the noodles among the dinner plates. Add the remaining 2 TBSP of oil and garlic and saute for a minute or less. Add the tofu and sear against the side of the pan. Cook for about 2 minutes. Add the greens, the sugar, the fish sauce, the shoyu, and the miso and cook until the greens are just starting to wilt. Stir in the cornstarch mixture and cover for about 30 seconds. Uncover and stir and cook a couple more minutes to let the gravy thicken if you desire. If you can’t wait then scoop it out, toss on top of the noodles, mix together and Enjoy!

Nice Ass Greens from the Farmer’s Market

Today I rode my bike to the farmer’s market and bought so many wonderful vegetables! I came home and made roasted portabello sandwiches with olive tapenade on flax sunflower bread.

I got Russian Kale, Mizuna, Arugula and some unknown Chinese green at  one stand that I had never seen. Every bunch was just 2 dollars so I said 8 dollars worth of greens please and felt silly. When I got home I roasted the bella’s while I cooked the nice ass greens. They were so frakking good that Dan said he would be happy only eating the greens! So I recommend trying some.

Nice Ass Greens

1 sweet onion, chopped
3 cloves garlic, chopped
1 bunch of Unknown Greens, chopped
1/4 cup of raisins
1 TBSP Nutritional Yeast
1 TBSP White Balsamic Vinegar

Caramelize the onions over low heat until browned, about 20 minutes. Add the garlic and stir for one minute. And the greens and raisins and toss until bright green. Add the nooch and vinegar to taste and Enjoy!

Jubelale!

I went to school in Olympia Washington where we were blessed with many different wonderful kinds of beer from organic microbrews to my favorite shwag beer, Oly (its the water)

Here in Texas the beer isn’t as exciting, although Lone Star is the national beer of Texas more often than not we go with PBR (hey its vegan & cheap). Recently I was shocked to find that the Live Oak Market right down the street started carrying beer from Deshutes Brewery in Oregon. It is so exciting to see the Black Butte Porter and Mirror Pond Ale on the shelf again. Ah, simpler times. Even more exciting than that is that since it is almost Xmas we get the seasonal brew Jubelale (yes it is vegan).

We first came across it on election and night and now I will always associate this festive winter ale with Barack Obama and the night that I learned to stop being afraid of Republican domination of the country. This beer is so great, spicy and peppery without being so intense that you can’t drink it. It is almost creamy but is still very drinkable. I love it! The website says they have it in Austin and Dallas now.

Original Recipe Seitan

The polenta is leftover from when I made it a week ago. I sauteed carrots & leeks and then at right before serving mixed in the spinach and some tarrago. The gravy is the Punk Rock Gravy from Vegan with a Vengence and the seitan is from Kentucky Fried Chicken. Just kidding! I was trying to decide what to do with my last seitan cutlets and googling chicken recipes and I came up with the spice mixture from KFC’s original recipe, it sounded good and I had everything so I tried it. We both liked it a lot although it wasn’t as good as Wheatsville Co-ops! Here is the spice mix:

3 cups sifted flour
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper

It was really easy to mix and very similar spices to the Punk Rock Gravy so it was easy to make them together and pull together this recipe.

You know you are a vegan when….

You have 10 different recipes for mac and cheese and not one of them contains cheese! I feel like I make this dish all the time and I think at the point I like the vegan versions better. The first couple I tried tasted mostly of nutirtional yeast and I had to cover them in BBQ sauce to eat them but lately I have had several different versions that are wildly different and yet all satiate me when I want something creamy and startchy.

Although my favorite is still the I made a couple weeks ago and is a combination of the cashew ricotta from the Veganomicon and the Grilled Cheeze from the Uncheese book I really like this version from Veg News mac&cheese. The interesting aspect here that drew me to the recipe was the fact that nooch wasn’t subbing for the cheese, instead it got is creamyness from potatoes and cashews, its color from carrots, and its flavor from spices, shallots, and garlic.

I also finally found some Panko Breadcrumbs at central market and though they were expensive I bought them and then decided to bread my seitan cutlets with them similar to this recipe from Vegan Dad. I made this meal because my Dan really wanted fast food and when I was done he agreed that this was much much better.