June 21, 2012 Leave a comment
As you may remember, sometimes, I cook! And right now, I’m pretty obsessed with these awesome bean burgers…
Still Life with Internet
August 4, 2011 1 Comment
My version of a recipe from Deborah Madison’s Vegetarian Cooking for Everyone. This is a great main course after Challison Salad, is incredibly easy and looks beautiful.
Remove the stems and gills from the portobellos and slice the caps into 1/2-inch strips. Cut the larger pieces in half.
Heat the oil in a large skillet, add the onion, and cook over medium heat until lightly colored. Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes. Season with salt and pepper and add half the garlic. Mix the tomato paste and win and add it to the mushrooms. Lower the heat and cook for 5 minutes more.
Cook the pasta in boiling salted water, then drain and add it to the mushrooms along with the cream, herbs, and remaining garlic. Toss, correct the seasonings, and divide among warm serving plates. Scatter the bread crumbs and a very light dusting of freshly grated cheese over each serving.
August 3, 2011 2 Comments
The long-awaited peach & blueberry salad recipe. Use your best judgement on how much salad to make. First, the dressing.
(I doubled this for when we had company for dinner and made it the day before–if the olive oil solidifies, just let it sit out and warm up a little while before you need to use it. This is a modified version of Deborah Madison’s lime and fresh mint vinaigrette recipe from Vegetarian Cooking for Everyone)
Combine the lime zest and the juice with the salt, then whisk in the oil. Stir in the onions, mint, and chili.
Chop or tear the desired amount of greens to serve everybody. Dice the peach(es) and add to the salad, along with the blueberries. Pour lime-mint-chili vinaigrette over salad and toss in order to coat everything. Add almonds and goat cheese, then serve.
May 30, 2011 Leave a comment
I’ve got some ideas for other spice combos, but here’s what I made for brunch for my parents today since we all had the day off.
Basic sweet-but-not-too-sweet French toast
Change up the flavor profile of these however you want–don’t want them to be sweet on their own at all? Leave out the sugar and vanilla, and consider serving with fresh fruit or just jam. Go the complete opposite direction and make them savory–add a little bit of salt, black pepper, paprika, and cumin to your batter and cook. WHATEVER YOU WANT, BRO.
January 15, 2011 Leave a comment
Made this up tonight post-workout and trying to use some of the leftover cucumber from vegetable trays people brought over last weekend. I am a firm believer in the usage of hummus on sandwiches; I think particularly in veggie sandwiches, it helps bring everything together–it’s versatile and can be seasoned all kinds of ways, and is way better for you than something like mayo (I hate most condiments).
Stupidly Easy Cucumber & Egg Sandwich
November 11, 2010 10 Comments
For those of you who don’t know:
Well, now I have to go enjoy the unseasonable warmth.
September 29, 2010 1 Comment
As I usually say, lots of things have been happening, which explains my long-term absence. I hope this will assuage the concerns of those who began to wonder if I fell off the face of the planet.
I’ll post more about this week probably tomorrow, but in the meantime, I’d like to share a recent cooking success (tonight, in fact!) from the fabulous Veganomicon.
Smoky Grilled Tempeh
“Bring a medium-size pot of water to boil. Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices. Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally to form four large triangles. When the water is boiling, lower the heat to a simmer, add the tempeh triangles, and cook for 10 minutes.
Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade.” (From Veganomicon)
If you have a grill pan, definitely try that, but I only have regular pans here, so I opted to panfry these bad boys in a little bit of olive oil. Put about a tablespoon of whatever oil you want to use in a pan over medium heat, slap those tempeh triangles in there and spoon some of the marinade over them each time you flip them (which should be relatively frequently over a span of about ten minutes). I ate them with stir-fried bell peppers and tomatoes and some leftover amaranth–deeeelicious.
July 7, 2010 1 Comment
As promised, here are my two customized recipes of the previous weekend.
Pasta with garlic and oil (pasta aglio e olio)
Note: Another Bittman recipe from How to Cook Everything Vegetarian, I simply added to it. The cooking directions are again straight from Bittman’s cookbook. Super easy, fast, and it turned out to be a party fav.
Chana masala burgers
Note: Chana masala is one of my favorite Indian dishes, and I love the promise of fusion food. I was already planning on making this bean burger recipe with chickpeas, so I thought, why not tweak it to compliment my love of Indian flavors? This is the simplest, cheater’s way to do it (after all, I should use a good chana masala recipe and make my own spice blend), but they tasted great and they are incredibly fast to prepare (I had less than an hour before I needed to leave to go to the party I was serving them at). Also a party fav. Please also note that this recipe is a variation on Mark Bittman’s recipe “The Simplest Bean Burgers” in How to Cook Everything Vegetarian, and uses Bittman’s cooking directions almost verbatim. This yielded me six nicely-sized patties, but could easily have made seven or eight bitty burgers or “sliders,” as they’re sometimes called.