VeganMoFo: Drumroll Please...

We have a winner! Jeni of Heathen Vegan guessed correctly, I made grenadine! 

As a general rule I avoid artificial colors and high fructose corn syrup as much as possible (aside: have you seen the new ads by the Corn Refiners Association that claim high fructose corn syrup is just like sugar. They are clearly an impartial source of valid information, wouldn't you agree?). I decided to try my hand at homemade grenadine because everything available in stores was basically nothing more than high fructose corn syrup and artificial food coloring. I don't recall ever seeing one that included actual fruit or juice at all. 

I used the recipe from Linda J. Amendt's Blue Ribbon Recipes, so I'm not going to post it here. If you want to make it check your local library, they should stock the book or something similar. And always follow safe canning procedures.

Grenadine is typically used to color and sweeten cocktails, both alcoholic and non-alcoholic. Mine did come out very red, but as you can see from the Shirley Temple pictured below, the color dilutes when added to other liquid, much more so than an artificially colored syrup would. And, even though I had to use $6 worth of pomegranates, it was still cheaper than buying a commercial version - I got about three and a half cups of syrup out of it.

 
Jeni, will you please email me at lilygirl83 (at) gmail (dot) com? If you are still in Spain I just want to make sure it's okay for me to ship home canned items to you. Also, I obviously need your address.

VeganMoFo: Juice and a Product Review

I am admittedly an orange snob. But I come by this problem entirely honestly. When I was young my grandparents owned a small farm just north of Porterville, CA, an area rich in citrus groves. They had orange trees on their property, and grew a great deal of other crops as well. Many of my earliest memories are from time spent on "the farm", helping Grandpa pull carrots and making mud pies with my sister and cousins (I can still remember the very specific smell of the dirt). 

As a result of all this time spent spoiled by fresh, seasonal produce there are still a few things that I just don't bother with unless they are homegrown, or ripe straight off the farm. Tomatoes are one. If they are not in season I don't eat them raw. I just don't see the point, they are absolutely insipid nine months out of the year, and always if purchased at a grocery store. The other fruit I don't bother to eat much out of season are oranges. It is difficult to convey the qualitative difference between that which is sold in most mega-marts and that which is ripened on the tree. It is an absolute revelation if you've never had one. My dad has actually talked my boss, who has a ranch in the area, into bringing us boxes of oranges and tangerines from our favorite farm in Porterville a couple times during the season because they are just incomparable to anything we can get in our area. I look forward to them every year, eat three a day when we have them, and am always sad to see the end of the season. I know that living in California affords me the opportunity to be extra picky about my citrus and for that I am thankful.

I equally picky about orange juice. If it is not fresh I'd rather not drink it. Trader Joe's in my area carries an orange juice that is not pasteurized which is the only store-bought orange juice I like; it tastes nearly fresh-squeezed. But it is a treat, since it is not inexpensive. That is why I was so excited to find locally grown Valencia oranges at my farmer's market at $5 for 10 pounds. B juiced it for me yesterday and we got well over a quart of juice, making it cheaper and even yummier than what we can get at TJ's. 

10 pounds of oranges peeled and ready to be put through the juicer.

We use a macerating juicer which we love for a couple of reasons. If you want to juice "dry" vegetables like carrots or wheat grass this is what you have to use. It also works slowly and as a result does not heat up, keeping the juice raw. It can also preform a number of other tasks, including making nut butters, shaping pasta, and instant fresh sorbet. There is nothing wrong with a regular old citrus juicer, which is probably what most people have. However, we put this in a head-to-head competition with the citrus juicer that attaches to my KitchenAid and the Omega produced twice the amount of juice as the citrus juicer from the same number of oranges. We also like very pulpy orange juice, but I don't necessarily want to chew it. The Omega puts out a generous amount of very fine pulp that is just delicious. It also comes with a filter if you prefer less pulp. 

We are coming in to citrus season. If you can get your hands on a big bag of oranges from your farmer's market or a local farmer, seize the opportunity. If they are not particularly good out of hand, juice them. As a general rule, Valencia oranges are for juicing and navels are for eating, but if you can get them in-season they are a yummy and healthy way to get another serving of fruit regardless of what type you find available.

VeganMoFo: Iron Chef Challenge

I learned about last week's VeganMoFo Iron Chef Challenge to late to participate. Happily, Katie at Don't Eat Off The Sidewalk handled it again this week and the first thing I did this morning was check the secret ingredient list (aside: I clearly need to join the PPK already... okay I just did!). 

This week's challenge is Pears and Nuts. Hurray! I just bought pears, and I stock my freezer with a variety of nuts, so I was able to get started right away. I'd like to develop another recipe that is more savory, but I thought I'd get this up just to ensure that I get at least one in before the deadline.

This sauce can be used as a topping anywhere you like. I served it over pancakes, but it would be equally delicious over ice cream. It is very rich, so if you decide to eat it for breakfast I'd recommend serving something savory along side. Even B liked this, and he's not particularly fond of pears.

Pear-Cashew Carmel Sauce

This serves 4-8, depending on how saucy you like whatever it is you are serving it with.

1/2 cup roasted, unsalted cashews, chopped well

2 pears, cored and diced (less ripe, still firm pears are actually preferable)

1 tbsp vegan margarine

1 tsp neutral oil, like canola

1/2 cup brown sugar

1 1/2 cup hemp milk, 1/4 cup reserved

2 tsp vanilla extract

2 tsp cornstarch

pinch kosher salt

Preheat a sauce pan over medium heat. Add margarine and oil and allow to melt and then sizzle about 15 seconds. Turn up heat to medium-high and add pears. Stir to coat and then leave it alone. You want them to caramelize a bit and it's going to take a little time. Just stir every minute or so for 3-5 minutes, or until you see most of the pieces are starting to show color.

Add brown sugar and stir constantly with a long handled spoon (this is not the time to use a teaspoon!) until all the sugar is melted. It will start to stick to the bottom, this is okay as long as it is not burning. Add cashew pieces, stir to incorporate, then immediately pour in about a 1/2 cup of the hemp milk. Mixture will bubble vigorously. Continue stirring until it returns to a normal simmer and allow to cook about 2 minutes until sauce darkens a bit.

Dissolve cornstarch in reserved 1/4 cup hemp milk and add to sauce along with remaining hemp milk, vanilla extract, and salt. Simmer over low heat, stirring occasionally about 5 minutes. Mixture should darken a bit more and thicken slightly. 

Serve warm over whatever you fancy.

VeganMoFo: A Yummy Meal & a Contest, to Spice Things Up

Last night I had some time on my hands and sweet potatoes and mushrooms that were getting a little long in the tooth, so I decided to try my hand at gnocchi and sauce (and a salad). This was my first time making gnocchi (actually I think it was my first time eating it too).  It ended up being easier than an internet search would lead one to believe, although I definitely need some practice on shaping them.

I based my recipe on Mark Bittman's from How to Cook Everything Vegetarian, but I made it vegan and healthier. Directions for how to shape and cook gnocchi are pretty standard.

Sweet Potato Gnocchi with Mushroom Thyme Cream Sauce

This recipe serves four but is easily halved or doubled; I cut it in half for us. The sauce makes a lot, so if you don't like it too saucy you will want to scale it to your tastes.

For the Gnocchi

1 pound sweet potatoes, peeled and cubed

1 cup whole wheat pastry flour, plus up to 1/2 cup more

1/4 cup nutritional yeast

2 tbsp yellow miso

salt and freshly ground black pepper

Cook the potatoes however you like (boil, roast, even microwave) until tender. I roasted mine; if you boil them make sure to drain well. Once cooked mash in a large bowl. If you have a potato ricer, now would be the time to use it. I do not (yet...) so I just used a fork. They need to be as smooth as possible. 

Add in the nutritional yeast, miso, and salt and pepper to your liking and work in to the sweet potatoes until evenly distributed. Starting with 1 cup flour, mix into potatoes and stir until a dough starts to form. You may want to switch to using your clean hands at this point, it's easier to handle the dough. Knead lightly to incorporate the flour and bring the dough together. 

Your goal is to add as little flour as necessary and knead the dough as little as possible. I actually did not need even all the initial flour, but if you boil you potatoes I imagine they will require more flour to come together properly. Work in flour as necessary until the dough is tacky but not overly sticky. It should not be dry to the touch, but it should not stick to everything else more than itself either. It is preferable to work on a floured surface rather than incorporate more flour into the dough.  

Bring a large pot of water to a boil and salt generously.

Test your gnocchi by taking a small piece of dough and dropping it into the boiling water. If it holds together the dough is where it should be. If it falls apart work in a bit more flour and test again.

Divide dough in fourths and work with one section at a time. Line a baking sheet with wax paper and have next to where you are working your dough. Take one section and roll it out into a snake 1/2 inch thick, like you did with play-doh when you were little. Cut the snake into 1 inch sections (perfection is not necessary - these are homemade). Take each piece and gently roll it on the tines of a fork using your thumb. One side should have fork impressions and the other should slightly curl around your thumb. This will help it hold the sauce. This takes some practice, but again, perfection is not necessary. Place each shaped piece on the wax paper as you go, taking care to not let them touch. Repeat with remaining sections of dough.

At this point to can set them aside to make the sauce if you haven't already done so. You want to serve them as soon as they are done cooking, so you need everything else ready to go when you drop them in the water as they only take a couple minutes to cook.

When you are ready, drop them a few at a time into the boiling water, stirring gently to prevent sticking. I put all of mine in together, but if your pan is very small you may need to work in a couple batches. Let cook for one minute more after they float to the top then remove from water with a slotted spoon. If you are going to use a butter sauce drain them well before adding, otherwise you can drop them right into your serving sauce.

Stir gently to coat with sauce and serve immediately.

For the Sauce

1 tablespoon olive oil

1 pound stemmed cremini mushrooms, washed and sliced

1 large onion, diced fine

2 cloves garlic, minced

1 cup dry white wine

1/4 cup nutritional yeast

2 tbsp yellow miso

4 cups (one whole container) plain hemp milk

1/4 cup roughly chopped thyme

2-3 tbsp cornstarch

salt and fresh pepper to taste

Preheat a large saute pan over medium high heat. Add oil and mushrooms. Do not try to stir, mushrooms will stick unless you are using a nonstick pan. Just let them cook a few minutes and they will release enough liquid to free themselves. Sprinkle lightly with salt and pepper and stir. Allow mushrooms to cook, stirring occasionally, until they are almost dry. 

Add onions, stir to incorporate, and lower heat to medium. Scrape up fond in pan and then allow to cook, again stirring occasionally, until onions soften and the pan is dry (take care to not let it burn!). Add garlic and wine. Scrape fond off bottom of pan, and cook until pan is nearly dry again. 

Work in nutritional yeast and miso until mushrooms and onions are evenly coated then pour in 3 3/4 cup hemp milk and thyme. Stir to combine and simmer for a couple minutes to allow flavors to come together. Reduce heat to low. Dissolve cornstarch into remaining 1/4 cup milk and add to pan. Stir to incorporate and return to a gentle bubble to thicken. The sauce should be the consistency of a reduced cream sauce - thick enough to easily coat the back of a spoon, but not gloppy. That is also why I used cornstarch as opposed to flour, for a silkier texture. 

Hold over low heat while you cook the gnocchi. Follow directions above for cooking and saucing gnocchi. 

B's Favorite Salad

Serves 4

4-6 handfuls baby spinach, picked over, washed and dried

12-16 strawberries, washed, hulled and sliced

1 cup pecan halves, toasted or lightly candied

1 shallot, minced

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar reduction (if you don't have this lying around you can approximate it by doubling the balsamic vinegar and adding a couple tablespoons brown sugar)

1/4 cup balsamic vinegar 

salt and pepper

Divide spinach, strawberries, and pecans between four plates. Sprinkle with fresh ground pepper. In a small sauce pan combine oil, reduction, vinegar and shallot. Place over low heat and bring to a simmer, add salt and pepper to taste. Remove from heat and whisk vigorously until dressing emulsifies. Quickly divide among salads and serve. 

If you make, or have access to, a vegan cheese that you enjoy eating out of hand this is the place to use it. You want something creamy and either mild, like chevre, or strong, like Stilton. Just crumble over salad and enjoy. Diced avocado would also be yummy and provide a nice, creamy texture.

A Contest

Guess what I'm making. If more than one person gets it right I'll put your names in a hat and draw one. The winner will get some of whatever this is sent to them! You have until Sunday at midnight, PST, to enter. Good luck!

VeganMoFo: A Discussion and a Product Review

I've rarely run across a fermented food I don't like. I love miso, soy sauce, pickles, sourdough bread, and yogurt, just to name a few. One of my newest discoveries in the world of fermented food is kombucha, a fermented tea that originated somewhere in China and eventually made it's way to eastern Europe. It can be something of an acquired taste, but like other raw fermented foods it has reported health benefits. They include, among others, providing friendly probiotics and a good source of B vitamins. 

Why should we care? Americans in particular, but all of us who live in modern, industrialized communities, are being cleaned to death. Our food is sanitized beyond recognition. It is pasteurized, irritated, quadruple washed, and laced with antibiotics. We are bombarded with advertisements telling us we are bad parents or loved ones if we don't constantly rub down every surface with bleach and wash our hands with antibacterial soap every thirty minutes.  

Don't misunderstand me, I'm not against hand washing (in fact, please do it regularly, it is one of the most effective ways to prevent the spread of disease).  But we are cleaning ourselves sick.  Bacteria can not be all lumped together as one evil empire out to get us, but we are waging war as if it is. In fact, bacteria is very important in maintaining our health, our good health.  I'm sure you've all seen the commercials for various, mostly dairy, products touting their brand of bacteria that will boost your immune system or keep you regular (heaven forbid we eat some fiber). While the motives of these companies suck they do touch on a valid point. Friendly bacteria play a critical role in keeping our digestive and immune systems healthy. 

Besides salting and drying, fermentation was one of the few ways our ancestors had to preserve food prior to the introduction of canning and, most recently, freezing. It also happened to have healthy "side effects". When your gut is appropriately populated with healthy bacteria the icky bacteria that make us sick have a hard time finding a foot hold. That is why it is so important to eat fermented food after taking a course of antibiotics. Again, I'm not against modern medicine, and by all means, please follow your doctor's advise. But if you are told to take antibiotics it would be wise to supplement your diet with some miso soup or yogurt to help yourself recover. Antibiotics wipe out all bacteria, irrespective of benefit to the host. You can help speed the repopulation of of your body with good bacteria by eating live fermented foods.  

Kombucha is a yummy, bubbly way to get some of those healthy bacteria (the fermentation results in carbonation). It's not inexpensive, so I don't drink it all the time, but I have been trying to shake the tail end of a cold for the better part of a week so I splurged and drank a whole bottle last night. GT's is the brand available in my area. They have both straight kombucha, in four flavors, and what they call "Synergy" which is 95% kombucha and 5% juice. I've liked all the flavors I've tried so far, except the strawberry Synergy. You can also make kombucha at home if you are feeling adventurous, directions on how can be found all over the internet. I intend to try it soon (but you know what they say about intentions...).

(In reference to antibacterial soap, just say no. It is only effective in making the bad stuff stronger, and likely contains ingredients that are hazardous to our health. Studies show you are just as well off using a good natural soap, hot water, and adequate time - at least 15-20 seconds.)

VeganMoFo: Cobbler

B and I went to a friend's for dinner on Saturday and I was asked to bring dessert. Cobbler is always popular, so I decided to make individual ones. They are easy to reheat and you can make as many or as few as you need. This version is also done, start to finish in about a half hour from things you probably have on hand, making in great for last minute company or cravings.

I usually make my cobbler southern style with a crust that bakes up through the fruit, but I used a biscuit topping for this one, both because it is pretty and it is easier to portion out individually.

Individual Berry Cobblers

This recipe makes enough for four, but it is super easy to scale to your needs. Basically you need 1 cup of frozen berries, 2 tablespoons of sugar, 1/2 tablespoon cornstarch and 1 tablespoon liquid for each serving. It is important that everything be hot when you put the biscuits on so that they cook thoroughly from top and bottom.

Filling

2 cups frozen blackberries (no need to thaw)

2 cups frozen raspberries

1/2-3/4 cup sugar (up to you depending on how sweet you like your dessert)

1 tbsp orange liquor, or 1/2 tsp orange extract

2 tbsp cornstarch

1/4 cup orange juice (juice of one orange)

Topping

1/3 cup soy milk

1/2 tsp apple cider vinegar

1/2 tsp vanilla extract 

1 cup biscuit mix (I used a homemade mix. It's good, but I want to work with it some more before I post it)

1 tbsp turbinado sugar

Place 4 6-8oz ramekins on a sheet pan lined with parchment paper and place in oven. Preheat to 425.

Mix soymilk, vinegar, and vanilla together and set aside to curdle.

Place 1 1/2 cup of each of the berries and the sugar in a sauce pan over medium heat.  Cook until berries are thawed completely, stirring frequently. Add liquor or orange extract and allow to simmer while you make the cornstarch slurry. Mix the orange juice and cornstarch together until completely smooth. Add to berries and cook, stirring frequently, until it bubbles and thickens. Add last cup of frozen berries and turn heat all the way to low.

Pour soymilk mixture into biscuit mix and stir just until evenly mixed.  Take baking sheet out of oven. Working quickly, portion out 1/2 cup berry mixture into each ramekin then top with three scoops, a generous tablespoon each, of biscuit dough. Try to keep them from touching so they bake evenly. Sprinkle lightly with turbinado sugar and return pan to oven. 

Bake 15-18 minutes, until biscuits have puffed and turned golden brown and delicious and filling is bubbling.  Remove from oven and let cool 20 minutes before serving.  If you are making these ahead of time just place them in a warm oven for 15-20 minutes to reheat.  Serve with your favorite vanilla ice cream or tofu whip.

Yes, I made five and the recipe is for four.  I scaled the berries as I explained and I just doubled the biscuit topping and plopped the extra dough on the baking sheet next to the ramekins as drop biscuits. Yummy warm and slathered with apple butter.

VeganMoFo: Survey

I've not done a survey on this blog before, so I thought this was a good way to get a post done for MoFo :) This one is from Liz at Food Snobbery is my Hobbery.

1. Name a song that involves food in some way.
 - Lollipop
2. What criteria do you use when choosing a new cookbook to buy?
 - Whatever fits my current interest. A bread cookbook is probably next.
3. What did you eat today?
 - Leftover peanut noodle salad, broccoli chowder, and fruit
4. Name a vegan food that you know exists but you have never tried.
 - Faux shrimp
5. The Food Network just called and needs you to start your new show tomorrow. What will the title of the show be?
 - Smells Delicious
6. Favorite hot sauce or other spicy condiment?
 - Depends on what kind of food I'm eating. Salsa or Tapatio for Mexican, Siracha for Asian, Trader Joe's for general hot sauce.
7. How old were you when you became vegetarian/vegan?
 - 23 the first time, brief relapse, then 24.
8. Favorite vegan cheeze?
 - Teese
9. Cutest baby animal?
 - Um. All of them? duh. 
10. Favorite type of jam/jelly/marmalade/preserves?
 - Boysenberry for preserves hands down. But I love fruit butters too.
11. Do you take any vitamins/supplements?
 - Not consistently, I eat a varied diet, including a few fortified foods like soy milk. And I take a tablespoon of Original Himalayan Crystal Salt solution dissolved in water every morning. It's a natural source of every trace mineral (all 84).
12. What food/dish most embodies the Fall season?
 - I can't pick just one. Apples, pumpkins, squash, stew, all things baked. 
13. What food would you have a hard time living without?
 - Spices
14. Coffee, tea, or hot chocolate?
 - Tea
15. It's 10PM and you're starving. What do you eat?
 - Quick "refried" beans (smashed canned pintos), guacamole, and chips
16. If you have an animal companion, what is his/her favorite food?
 - Kalyra likes seaweed, Kunin likes almost everything, and Jewel likes everything except maybe raw onion. No joke, we can't leave anything on the counter. They will all eat bread and Jewel has started even eating tomatoes and bananas that I leave out. It's pretty obnoxious.
17. Worst injury you've gotten in the kitchen?
 - I cut my finger pretty deep once. And I have several burn scars on my arms.
18. When you have a food-related question, who do you call?
 - Google
19. Summer is ending- What food will you miss most?
 - Peaches and apricots 
20. What snacks do you keep in your purse/backpack/desk at work?
 - Barbara's Shredded Oats
21. Favorite soup to make on a rainy day?
 - Veggie soup
22. What's your favorite combination of fresh vegetable and/or fruit juices?
 - My Green Smoothie
23. Favorite brand of root beer?
 - Virgil's
24. What is one dish that you have never but would like to veganize?
 - Beef Stew

Here is Jewel eating a yellow cherry tomato that she took out of the bag we got in our CSA basket. I think that was her third one of the day. Ridiculous.

How to Eat Pasta On a Diet

I love pasta, but giant plates of white noodles don't usually make the "10 most healthful foods list". Also, most Americans do not eat only a single serving of pasta when they sit down in front of a plate of penne.  So we need to come up with better ways to include pasta as part of a healthy and satisfying diet. Two of the simplest ways to increase the health factor of pasta dishes are to switch to whole wheat and to bulk it up with vegetables.  This dish uses both these tricks to make a yummy and satisfying dish that won't break your resolve to eat better. 

Chilled Peanut Noodle Salad

Sauce

1/4 cup smooth, organic peanut butter

1/4 cup lite coconut milk

1/4 cup water (or more coconut milk)

1 clove garlic

2 tbsp chopped onion

1 tsp sriracha

1 tsp minced ginger

1 tbsp lime juice

1 tbsp hoisen sauce

1 tbsp reduced-sodium soy sauce

1 tsp toasted sesame oil

1 tbsp brown sugar

Salad

1/4 pound whole wheat spaghetti (I used Trader Joe's Flax spaghetti)

1 1/2 cups shredded red cabbage

1 1/2 cups shredded green cabbage

1/2 cup shredded cabbage

1/4 cup shredded red bell pepper

1 cup bean sprouts

1/2 cup chopped cilantro

2 scallions, chopped

Place all sauce ingredients in a blender and blend until completely smooth.  Set aside.

Cook spaghetti in rapidly boiling, salted water until al dente, about 9 minutes. Drain, rinse, and set aside to cool while you assemble the remaining ingredients.  

I julienned the cabbages, carrot, and pepper using a mandoline set to 1/8th inch. Combine all the vegetables in a large bowl and toss to combine. Add cooled spaghetti and mix until evenly combined. Add sauce and toss until all ingredients are thoroughly coated. Serve immediately or cover and stash in the refrigerator until ready to serve. 

This serves 4 (or 2 very hungry individuals). I served it with some steamed, marinated, and sauteed tempeh for extra fiber and protein. The sauce also makes an excellent dipping sauce, just omit the water to make it a little thicker. This recipe is easily multiplied if you're feeding more people, and can be made well in advance of serving time. Just be warned, if you store it for awhile you are going to want let it sit uncovered for a few minutes before you serve it. The cabbage, like other members of the brassica family, smells rather... potent if it is left to sit after being cut (i.e. it smell a lot like ass when you first uncover it).

There is no reason we need to give up our favorite foods when we make a commitment to eat healthfully, we just have to find ways to make them more nutrient dense and eat them in moderation. Whole wheat pasta is a good source of fiber and protein, both of which are stripped from white pasta. Peanut butter is a great source of healthy fats and protein. And the veggies are loaded with vitamins, minerals, and fiber. What it equals is a delicious pasta dish that fits in with a healthy lifestyle. Hurray!

This is calculated using regular coconut milk, not lite. Per Serving (1/4 of recipe): 312 Calories; 14g Fat (37.2% calories from fat); 12g Protein; 41g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 322mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. Calculated using MasterCook software.

MoFo Day 2: Kitchen Organization will Set You Free!

Or: Why Being a Little OCD Pays Off

From Veg*ns are Friends, Not Food

Friends who come over often comment at how I "whip up" things to eat with little notice.  I do this more with baked goods than dinner items, since dinner is usually a more involved endeavor, but this principle applies to all types of cooking. Being organized will make you a better cook.  I can throw together a last minute dessert or a quick appetizer because I keep a well stocked kitchen and, more importantly, I know where everything is.  

I have cooked in a variety of different sized kitchens, and while I love my current kitchen, and have more room than I have a right to complain about, it is not perfect. I utilize several strategies to maximize the space I have to work with. Regardless of the size of your kitchen, you can benefit from organization.

My Baking Station

Drawer dividers are invaluable in large drawers.  It is also important that you give each thing a place and put it back in the same spot every time.  If you know where your tools are you'll be a lot more likely to use them.

Because I cook and bake frequently I have two sets of those items which I use most often.  This includes measuring cups and spoons.  Having doubles of my most often used tools is a huge time saver, since I don't have to stop to wash and dry a dirty utensil when I find myself needing it again in the middle of a recipe.

Counter Top Storage

Don't underestimate the value of a couple of well placed crocks.  While I prefer to keep my counters as clutter-free as possible, I couldn't do with out these.  You can place these exactly where you need them and they are easy to move in order to clean.  This is my baking crock.

This one is next to the stove.

Right next to the stove crock are all my cooking tools.  This is the stuff that I most frequently use when I'm cooking on that side of the kitchen.

Pantry Organization

Equally important as organizing your tools is organizing your pantry.  This accomplishes two things: one, you will always know what you have on had and where to find it.  Secondly, properly stored food will keep much longer.  The picture above is my baking shelf; I also have a shelf with all my canned goods and ethnic ingredients, one with dried fruit, chocolate, and preserves, and one with oils, cereals, and miscellaneous, plus the one below.

This shelf holds all my legumes and cooking grains.  Notice that everything is in airtight glass containers (the best choice for keeping out bugs and moisture) and clearly labeled.  I chose quart mason jars for most of my storage (and pint sized for a few smaller items) because they are inexpensive (about $10 for a dozen), clear for easy viewing, and very durable.  

Spending a weekend or a few evenings cleaning and organizing your kitchen will pay off in huge time savings in the future. It's also a money saver since your food will stay fresher longer and you'll be less likely to buy multiples of items because you can't find what you could have sworn you had. Furthermore, with designated containers you can purchase your essentials from the bulk section of your favorite store which is nearly always less expensive and more environmentally friendly than buying the same item prepackaged. It is so much easier and more enjoyable to cook in a well organized, well stocked kitchen. Find a system that works for you and implement it, it is time well spent.

VeganMoFo Begins

If you've found this blog as part of VeganMoFo - welcome!  Please feel free to comment, it's so nice to know people actually read my blog :)  I'm excited (and a little nervous) to be participating in this event with so many other amazing bloggers.  On to the food!

Garden Bounty: Part 1

As I mentioned in my last post, the sweet basil in my garden was ready to be hacked back again, and hack I did on Saturday.  Those zucchini are about the size you'd find in the supermarket to give you a reference for how huge that bunch was.  I also pulled 3 little Stupice tomatoes and both Hungarian Hot Wax peppers and Banana peppers.  I'll be posting recipes incorporating all these ingredients soon (if I can prevent B from eating all my tomatoes long enough to actually use them in a recipe).  We'll start with the basil.

I love pesto and this is one of my favorite ways to use it.  I don't actually have a recipe for my pesto, I just do it to taste each time, since the quantity of basil varies each time, but here's what goes in: 

  - Basil (you can add spinach if you need to stretch your basil)

  - Toasted Pine nuts (pecans are a good alternative if you're out of pine nuts)

  - Roasted Garlic (several cloves add nice garlic flavor without the overwhelming sharpness of raw. I separate several heads as a time into cloves and then roast them until soft and mellow. Store in freezer and thaw as needed)

  - Raw Garlic (just a clove or two)

  - Extra Virgin Olive Oil (you can omit the broth and use only oil - it's amazing but not so figure friendly)

  - Veggie Broth (a great way to make your pesto lower fat, but I still recommend adding at least a tablespoon or two of olive oil for flavor and texture)

  - Nutritional Yeast (cheesy flavor and a great source of B-complex vitamins and protein for vegans)

  - Yellow Miso (essential - provides the salty, "aged" flavor of parmesan, and is an excellent source of trace minerals and probiotics)

  - Kosher Salt

I prefer to make pesto in my food processor, but a blender will work (my blender makes it too smooth for me, but B likes the extra creamy texture the blender creates).  The basil in the picture above made a quart of pesto.  I froze half of it in ice cube trays for later, used a cup in the dip below, and the last cup is waiting in the 'fridge to be poured over pasta.  Yum!

Pesto over "Cream Cheese"

This is a super easy and delicious appetizer.  You can make the pesto ahead of time and then pour it over the vegan cream cheese of your choosing just before serving.  This is always gobbled up in a flash.

Pesto-"Cream Cheese" Dip

This is basically the same thing, but with the pesto and "cream cheese" blended together.  It's a nice choice for bigger parties or smaller crackers since all you have to do is dip, making it easier to eat.  I made a sundried tomato-basil version of Julie's crackers to go along with this one, but I need to work on them a little more before I post my modifications.