tag:blogger.com,1999:blog-39533669239718287452024-03-13T11:58:46.279-07:00Dish It Up VeganFJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3953366923971828745.post-32621068538077822222015-10-15T03:33:00.000-07:002015-10-15T03:33:01.971-07:00Best Vegetarian Restaurants in U.S.Foursquare put together the list in the link<br />
I've eaten at a few and don't disagree but didn't understand the inclusion of Golden Era in SF. It is a fine Asian restaurant but nothing special. Still it is vegan!<br />
<a href="https://foursquare.com/foursquare/list/best-new-vegetarian-restaurants" target="_blank">https://foursquare.com/foursquare/list/best-new-vegetarian-restaurants</a>FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-51807272465325063692015-08-01T16:51:00.000-07:002015-08-01T16:51:49.852-07:00Hot Chocolate Fig Sauce with Sea Salt<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-x06ta-Zv2HY/Vb1anrecLRI/AAAAAAAAUc4/wtlrIrBv4fo/s1600/sundae%2Bwith%2Bhot%2Bchocolate%2Bfig%2Bsauce%2Bwith%2Bsea%2Bsalt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-x06ta-Zv2HY/Vb1anrecLRI/AAAAAAAAUc4/wtlrIrBv4fo/s400/sundae%2Bwith%2Bhot%2Bchocolate%2Bfig%2Bsauce%2Bwith%2Bsea%2Bsalt.jpg" width="300" /></a></div>
When I was developing this recipe I was looking for an easy way to make a creamy, vegan chocolate sauce without lots of ingredients. Once I thought of using a vegan ice cream (I used a vanilla coconut milk based one) as the sauce base the rest of the recipe came together very fast. I like it with the kiss of sea salt, but feel free to leave out if you'd like.<br />
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This sauce is good hot on your ice cream or other dessert, but it's amazing chilled eaten right out of the container or spread on toast or pancakes. I didn't try this, but I think it would work. Make sauce and chill until solid. Dust hands with cocoa. Roll by the teaspoon or tablespoon in hands until rounded, roll in additional cocoa until covered. Keep chilled until serving. Quick, chocolate-fig truffles! (You could even get fancy and slice a dried fig almost in half, stuff with a truffle and serve like that. You know I think I have to whip up another batch!)<br />
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<span style="font-size: large;"><b>Hot Chocolate Fig Sauce
with Sea Salt</b></span><o:p></o:p></div>
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Makes 1 cup<o:p></o:p></div>
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1/4 cup fig preserves<o:p></o:p></div>
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1/2 cup non-dairy vanilla ice cream<o:p></o:p></div>
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4 oz. vegan semisweet or bittersweet
chocolate, chopped<o:p></o:p></div>
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1/4 tsp. finely ground
sea salt<o:p></o:p></div>
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Put fig preserves in
pot on low heat. Stir until syrupy. Add ice cream and chocolate. Stir until melted
and smooth. Stir in salt. <o:p></o:p></div>
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<b>Chocolate Fig Sundaes</b>: For
each serving, drizzle 2-3 Tbs. of warm sauce over 1/2 cup of non-dairy
vanilla ice cream. Garnish with sliced fresh figs. <o:p></o:p></div>
FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-10793635335967937442014-10-06T17:26:00.001-07:002014-10-06T17:44:39.698-07:00A Vegan Paella Almost By Accident<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://lh3.googleusercontent.com/-loVjfh0Ctqs/VDM2yA-v_sI/AAAAAAAAEKM/PCtEjGXSYg8/s640/blogger-image-2035713361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-loVjfh0Ctqs/VDM2yA-v_sI/AAAAAAAAEKM/PCtEjGXSYg8/s320/blogger-image-2035713361.jpg" width="320" /></a></span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">What to take to the food bloggers picnic?<br />You want to show off, but not be obnoxious about it.<br />You want something portable and suitable for al fresco eating that shows you have game.<br />And most important when you are trying to decide on the morning of the picnic when you have done NO advance planning or shopping, you want to cook something you have all the ingredients for in the house.<br /><br />My solution was a vegan paella.<br /><br />Every brand of chorizo (even among the soy versions) has a different seasoning, so you may need to adjust the heat and salt in your paella. I used the <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=988" target="_blank">Trader Joe vegan chorizo</a> in this version.<br /><br />Feel free to sub out the vegetables and garnish. Paella is a very individual dish and is suitable for many occasions and virtually unlimited adaptations. For the best paella, I do believe using a thin, seasoned <a href="http://www.spanishtable.com/mm5/merchant.mvc?Screen=CTGY&Category_Code=paelleras" target="_blank">metal paella pan (paellera)</a> works best. (Although I've made decent paellas in a stainless steel fry pan.) You also need the right rice. Use either a <a href="http://www.tienda.com/paella/paella_rice.html" target="_blank">Spanish paella rice</a> (such as bomba or Calasparra) or Italian aborio rice. I usually make mine on the stove and then finish it in the oven for even cooking, but if you have access to an outdoor fire (especially wood) it is wonderful cooked on that.<br /><br />Here's my <a href="http://www.clickblogappetit.com/2006/03/flavors-of-spain-i-adore-you-paella.html" target="_blank">basic rules for paella making</a>. I encourage you read through them since I give a lot of tips on how to make paella in the post. The post also features a non vegan recipe but the techniques are the same. I've taken to serving my paellas with a sauce of some kind. I like the avocado one in that recipe, but I've also made a smoked eggplant one and even used hummus as one. They really elevate the taste experience by adding a creamy, cool component. For this paella, I served a simple store-bought hummus for folks to drizzle over their rice.<br /><br />I don't claim this is a "traditional" paella, I'm not sure I believe in such a dish any more, anyway. A paella is just a canvas to express flavor and texture to me as long as it still relies on what I consider proper technique. The one step I usually include that's not in this version -- I normally add chopped tomatoes to my sautéed vegetables. I didn't here because I didn't have any regular tomatoes in the house due to my aforementioned lack of planning.<br /><br />A word of encouragement -- the directions are more complicated to write out then do (especially if you review by basic rules and read through the recipe posted there.) Allow yourself enough time (paella holds beautifully) and enjoy.<br /><br /><strong>Accidental Vegan Paella</strong><br />Serves 3-4, more as tapas (appetizer)<br /><br />2 cups vegetable stock<br />Pinch saffron threads (optional)<br />2 Tbs. oil<br />6 oz. crumbled soy chorizo (out of casing)<br />1 cup chopped onion<br />2 Tbs. minced garlic<br />1/2 cup chopped celery<br />1/2 cup chopped carrots<br />1/2 cup chopped red bell pepper<br />1/8 tsp. or to taste salt<br />1/8 tsp. or to taste black pepper<br />1/8 tsp. ground cumin<br />1 cup paella or Arborio rice<br />1 cup white wine<br />About 16 green beans or asparagus spears, partially cooked<br />About 8 cherry tomatoes, halved<br />1/2 tsp. smoked paprika<br />Fresh, chopped parsley for garnish<br /><br />Preheat oven to 350 degrees. Put stock in pan on stove and heat to simmer and add saffron threads if using. Keep warm.<br /><br />Add oil a 10-12" paella pan or oven safe sauté or fry pan. (See note below.) Heat oil in pan on stove over medium high heat. Brown chorizo. Remove from pan with slotted spoon. Add onion and sauté until softened. Add garlic, sauté until golden. Add celery, carrots and red bell pepper. Sauté until beginning to soften. Add salt, pepper and cumin adjusting to taste since chorizo is highly seasoned. Sauté a minute, stir and mix in browned chorizo. Mix well. Add rice. Stir until well coated with oil. Sauté for a minute, add 1 and 1/2 cups stock and wine. Mix well, and stir occasionally until stock is simmering and rice has begun to swell. Adjust heat to keep at a simmer.<br /><br />From this point on, do not mix or stir the rice. (Stirring makes the dish mushy as well as preventing the formation of a bottom crust of rice.) If you are concerned that it is not cooking evenly, adjust or rotate the pan on the stove over the heating coil or flame. Place string beans and cherry tomatoes in a decorative pattern on top of paella. Continue to cook, without stirring, until rice is beginning to soften and if you bite into a grain it is crunchy but not raw tasting. (Timing will vary widely). There should be some liquid left in the pan as well. If the rice seems dry, add stock as needed. (You will probably need to use the entire 2 cups.) If you use up stock, add warm water as needed. Cover with aluminum foil or pan lid. Place in oven and bake for 10 minutes. Check to see if rice is almost but not quite cooked through when you bite into a grain. If the rice is not ready, add liquid if needed, cover and check again in a few minutes. When the rice at that al dente stage, remove from oven and keep covered for 10 minutes or so before serving. Uncover and garnish with chopped parsley. If not serving right away, slightly undercook and keep covered until serving or uncover and serve at room temperature, garnishing right before serving.<br /><br />Note: You could use a larger paella pan, but timing will vary greatly. If you are using a 14" pan, you could adjust the recipe to increase ingredients by 50 percent. If you are not using a paella pan, make sure that any handles on the pan you do use are oven safe. Heavy cast iron pans, earthenware casseroles and similar pans do not work very well in terms of getting a traditional paella texture.</span>FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-15447895224620320612013-08-14T23:30:00.000-07:002013-08-14T23:30:17.027-07:00Not Chicken Soup and Matzofu Balls for Vegan Holiday Dinners (Plus the soup is a great basic veggie broth)<br />
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The Jewish High Holidays are a
few weeks away, but I’m already thinking of my menu. Since I mostly eat vegan and always have
vegetarian or vegan guests, I plan to have some dishes free from animal
products for them to enjoy. Usually that means I look to the vegetable-friendly
cuisines of the Sephardic and Middle Eastern traditions, but this year I have a
hankering to serve some dishes from my own Eastern European heritage.<o:p></o:p></div>
The Not Chicken Soup works
well as a chicken soup alternative or as a vegetable stock to use in other
recipes. Serve it on its own or with my Matzofu Balls, an eggless version of
the classic Ashkenazi knaidlach (matzah ball). Made from matzah meal and silken tofu, these dumplings
have the look and texture of the classic matzah ball. They taste best when
served warm. I like to vary the recipe by adding 1/4 cup of fresh minced flat
leaf parsley when I add the matzah meal for beautiful green-flecked dumplings.<o:p></o:p><br />
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<strong><span style="font-size: large;">Not Chicken Soup (aka Vegetable Broth)</span></strong><br />
Makes about 9 cups of
broth<o:p></o:p><br />
<br />
1 medium large onion, unpeeled<br />
3-4 whole cloves
garlic, peeled<o:p></o:p>
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2 medium carrots,
unpeeled<o:p></o:p><br />
1 large parsnip,
unpeeled<o:p></o:p><br />
1 large russet baking
potato, unpeeled<o:p></o:p><br />
1 large turnip,
unpeeled<o:p></o:p><br />
8 small white or brown
mushrooms<o:p></o:p><br />
2 medium to large
stalks of celery, with leaves<o:p></o:p><br />
2 medium tomatoes, halved<o:p></o:p><br />
1 bunch fresh parsley <o:p></o:p><br />
About 10-12 cups water<o:p></o:p><br />
1/2 plus 1/2 tsp. salt<o:p></o:p><br />
1/4 plus 1/4 tsp.
ground black pepper<o:p></o:p><br />
1/4 tsp. turmeric<o:p></o:p><br />
2-4 cups diced warm steamed
vegetables, optional<o:p></o:p><br />
Finely chopped dill,
optional<br />
<o:p></o:p><br />
Remove outer layer of
onion peel if dirty, trim roots and rinse unpeeled onion, cut in quarters and
put in a large soup or stock pot. Add garlic cloves. Trim, scrub and rinse
carrots, parsnip, potato and turnip. Cut into 1” pieces and add to pot. Wipe
down mushrooms, trim off end of stem, cut in half and add to pot. Cut celery
into 1” pieces and add to pot with tomatoes and parsley. Add water just to
cover (use a little less rather than a little more). Add 1/2 tsp. salt, 1/4
tsp. turmeric, stir and bring to a low boil. Cover, reduce heat and simmer
until vegetables are very soft and the broth is full tasting (30-45 minutes). If
the broth is too strong add water. If broth is too weak, remove cover, return
to low boil and let cook until the broth is reduced to desired strength. Strain
soup, pressing down on vegetables to extract liquid. Discard solids. Return broth
to pot and return to a simmer. Add remaining salt and pepper or to taste. <span style="mso-spacerun: yes;"> </span>If desired, serve by adding steamed vegetables
to soup bowl, ladling in soup and sprinkling with dill.<br />
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<strong><span style="font-size: large;">Matzofu Balls</span></strong><br />
Makes 16</div>
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1-12 oz. box of soft
silken tofu (shelf-stable aseptic package)<br />
2 Tbs. vegetable oil
1/2 tsp. salt<o:p></o:p><br />
1/4 tsp. turmeric<o:p></o:p><br />
1/4 tsp. ground black
pepper<o:p></o:p><br />
1/8 tsp. cayenne (ground
red pepper)<o:p></o:p><br />
1 cup matzah meal<o:p></o:p><br />
1/2 cup unflavored
seltzer <o:p></o:p><br />
<o:p> </o:p><br />
Whip or beat tofu until
smooth in large bowl. Mix in oil, salt, turmeric, pepper , cayenne and matzah
meal. Stir well. Add seltzer. Stir gently until just combined. Cover and
refrigerate for 30 minutes. Put a large pot of water on the stove. Cover and
heat to boil. Form batter into 1” balls. Add to pot once water boils. When
water returns to a low boil, cover <span style="mso-spacerun: yes;"> </span>and simmer
until the dumplings are cooked<span style="mso-spacerun: yes;"> </span>and
fluffy, about 20-25 minutes (cut one open, there should be no raw or hard
spots). Turn off heat. Hold in covered pot for up to an hour. Drain. Serve warm
in hot soup. If needed, reheat in simmering water or broth. <br />
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<span style="font-size: x-small;">Chicken graphic courtesy </span><a href="http://office.microsoft.com/en-us/images/?CTT=97" target="_blank"><span style="font-size: x-small;">Microsoft Office Clip Art</span></a><span style="font-size: x-small;">. Adapted by me. A version of this article first appeared in</span><a href="http://www.jweekly.com/cook/full/66311/for-veggie-crowd-not-chicken-soup-tofu-matzah-balls/" target="_blank"><span style="font-size: x-small;"> j. Weekly</span></a><span style="font-size: x-small;">.</span></div>
FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-16674971489442968382013-08-10T13:09:00.000-07:002013-08-10T13:09:32.673-07:00All Mixed Up -- a Crazy North African Dish for Breakfast, Lunch or Dinner<div class="separator" style="clear: both; text-align: center;">
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This vegan shashuka (means crazy, all mixed up with lots of other spellings including shashooka) is traditionally a spicy tomato based stew from North Africa that has been adapted and adopted all across Israel. Usually eggs are poached in the sauce (which can range from mild to fiery), but I put cubes of medium firm tofu in the stew and heated them through just before serving. Serve with crusty bread or pita. It will also work well on top of pasta, rice or grains.</div>
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I didn't take notes but my basic technique was to brown 1/2 onion and 4-5 cloves of minced garlic in oil (I used peanut), add a tsp. or more of cumin, salt and pepper and sauté a bit. Then I added 5-6 roughly chopped tomatoes and large red pepper chopped and sautéed until peppers began to soften, adding a bit of water as needed. Add small can of tomato sauce (8 oz.) OR a few heaping Tbs. tomato sauce and a cup or so of hot water, adding more water as needed to keep dish a bit on the saucy side (I used the tomato paste option in this version). Add a heaping Tbs. or to taste -- Yemenite hot relish (z'hug) or harissa or chile garlic paste. Mix well. Sauté until simmering. Add a few handfuls of chopped kale or other greens. Once they begun to wilt, add 1 lb. rinsed and drained (but not pressed) tofu cubes. (I cut the tofu cake in half horizontally then cut the 2 halves into cubes. Too large the cubes are hard to eat, too small and they will disintegrate into the sauce. I think I cut each half into about 12 cubes) </div>
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This is often thought of as a breakfast food, but I like it as a light meal anytime. It is very versatile and other or additional vegetables can easily be added.</div>
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<br />FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-67143336606816243102013-06-21T17:12:00.000-07:002013-06-26T09:24:29.566-07:00Make Your Own Almond Milk -- It's Utterly Easy and Delicious<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dpAhZddaOtM/UcThs88s0yI/AAAAAAAABbM/fG1U23ElItA/s1600/IMG_1035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dpAhZddaOtM/UcThs88s0yI/AAAAAAAABbM/fG1U23ElItA/s400/IMG_1035.JPG" /></a></div>
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Fresh-made almond milk is amazing and incredibly easy to make. It is very customizable and avoids all the thickeners and additives commercial almond milk has. (Although it doesn't have the fortified vitamins or calcium, either.) I like to pour it in my cereal or drink it plain or flavored with chocolate syrup. It is a good base for recipes calling for non-dairy milks. It works okay in coffee if you drink it right away. (It separates out when left sitting, so you'll need to give your hot drink a stir if you linger.)</div>
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It lasts for 3-4 days in the refrigerator, just shake before using if it separates out.</div>
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This recipe makes a slightly creamy, nutty flavored milk. Add agave syrup or other sweetener to taste if you'd like afterwards. (I skip that.) A bit of vanilla or cinnamon would also be nice additions. </div>
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<strong><span style="font-size: large;">Almond Milk</span></strong></div>
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Makes slightly more than 2 cups</div>
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Once your nuts have soaked, this recipe takes longer to describe than do. (If your tap water doesn't have a nice, clean taste use filtered or bottled water.)</div>
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Equipment notes -- You'll need a nut milk bag -- a reusable, closely woven mesh bag available from Whole Foods and other natural foods retailers -- to strain and squeeze the milk through. If this is not available, line a colander or strainer with several thickness of cheesecloth, leaving enough cloth overlapping the sides that you can gather the ends together, twist it tight and squeeze the milk out.</div>
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You'll also need a blender -- I used a regular home blender with a pretty strong motor. You can use one less or more powerful, just watch for when the nuts are totally pulverized.</div>
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1 cup shelled raw almonds (with skins - no need to blanch or rub off the skins)</div>
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Water to cover</div>
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2 1/2 cups water</div>
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Cover almonds with water and let sit overnight (8-10 hours). Drain and discard water. Rinse almonds several times. Put in blender jar with 2 1/2 cups water. Blend until almonds are totally pulverized and only infinitesimal bits. Pour into nut milk bag that is propped up in a large bowl or a 4-cup measuring cup. (Make sure it is big enough to catch the almond milk that will soon be flowing through the bag.) Scrape out all the liquid and solids that remain behind into the bag.</div>
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Lift nut bag up out and over the bowl and squeeze (as if you were milking a cow if you like that analogy) until all possible liquid is squeezed out of the pulverized nuts. Transfer to storage container, stir in any sweeteners or flavoring, cap/cover and store in refrigerator. Shake well if milk separates.</div>
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If you like yours creamier or thinner, use more or less water. </div>
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You can discard the leftover bits of almond or reuse. Reusing seems like a great idea, but I never seem to do that. Maybe next time I'll use in a cake or stew.</div>
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Update: Added the nut meal to a soup. It gave it a creamy texture with a pleasant grit, plus it amped up the protein.</div>
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FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-41136377660523654862013-03-21T16:02:00.001-07:002013-03-21T16:02:35.500-07:00Ethiopian Lentil Stew - Messor Wot<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-k-S_FHyT5c8/UTwBedk6Z-I/AAAAAAAABYI/Z3sYezbpJcI/s1600/lenitl+wot+with+salad+on+injera+bkgrd+removed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="http://1.bp.blogspot.com/-k-S_FHyT5c8/UTwBedk6Z-I/AAAAAAAABYI/Z3sYezbpJcI/s320/lenitl+wot+with+salad+on+injera+bkgrd+removed.jpg" width="320" /></a></div>
You can read the back story and explanations<a href="http://www.clickblogappetit.com/2013/03/taste-of-judaism-international-jewish.html" target="_blank"> here</a>, but I wanted to be sure this wonderful vegan recipe was also posted here. If you need gluten free not only is the wot (sometimes written wat) gluten free, but if you can find real injera, check to see if it's 100 percent teff. Teff is also gluten free.<br />
<br />
I buy injera (a fermented flatbread) premade from a local vendor, but often Ethiopian restaurants will sell you an order very reasonably.<br />
<br />
I wrap leftovers in injera or other flatbread with mango chutney for a quick lunch.<br />
<br />
<br />
<div class="MsoNormalCxSpFirst" style="line-height: normal; margin: 1em 0px;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 18pt;">Messor Wot –
Ethiopian Lentil Stew</span></b></div>
Serves 6<o:p></o:p><br />
This is my
adaptation of a traditional lentil stew.<span style="mso-spacerun: yes;">
</span>Berbere is available from some specialty markets and on line.<span style="mso-spacerun: yes;"> </span>See my post at <a href="http://www.clickblogappetit.com/2012/11/almost-ethiopian-food-recipes-for-kinda.html"><span style="color: blue;">http://www.clickblogappetit.com/2012/11/almost-ethiopian-food-recipes-for-kinda.html</span></a>
for a substitution and another vegan Ethiopian inspired recipe.<span style="mso-spacerun: yes;"> </span>Cooking time is approximate.<span style="mso-spacerun: yes;"> </span>Sometimes lentils will take longer to
cook.<span style="mso-spacerun: yes;"> </span>Works well made in advance and
reheated.<o:p></o:p><br />
<br />
2 red onions, finely chopped<o:p></o:p><br />
2 Tbs.
minced garlic<o:p></o:p><br />
2 Tbs. plus 2 Tbs. tomato paste<o:p></o:p><br />
1/3 to
½ cup berbere<o:p></o:p><br />
¼ tsp. ground ginger<o:p></o:p><br />
¼ tsp. ground
cardamom<o:p></o:p><br />
½ cup olive oil<o:p></o:p><br />
4 cups
water<o:p></o:p><br />
1 lb. lentils (green or brown supermarket
style)<o:p></o:p><br />
1/8 tsp. ground black pepper<o:p></o:p><br />
¼ tsp.
salt<o:p></o:p><br />
<br />
In a large, heavy pot over medium high heat, add onions
(with no oil or other fats), cook until translucent and soft (about 5-10
minutes).<span style="mso-spacerun: yes;"> </span>Stir if needed or add a bit of
hot water if browning. Do not let brown or burn.<span style="mso-spacerun: yes;"> </span>Add garlic and 2 Tbs. tomato paste.<span style="mso-spacerun: yes;"> </span>Stir well and cook for a few minutes. Add
berbere, ginger and cardamom. Stir and sauté for 5 minutes, adding hot water if
needed to keep from sticking or burning.<span style="mso-spacerun: yes;">
</span>Add oil, stir well, cook for 5 minutes.<span style="mso-spacerun: yes;">
</span>Add lentils, mix well. Add 4 cups water.<span style="mso-spacerun: yes;">
</span>Bring to simmer. Cover and simmer until lentils are soft and falling
apart, about 35-40 minutes. Sauce should be thick and not at all soupy, but add
hot water if needed.<span style="mso-spacerun: yes;"> </span>Add remaining
tomato paste, pepper and salt. Mix well. Let cook a few more minutes. Taste and
correct seasoning.<span style="mso-spacerun: yes;"> </span>Serve with green
salad with injera (Ethiopian flat bread), millet or rice.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-45137100316687927152013-01-15T13:53:00.000-08:002013-01-15T13:53:23.588-08:00oops i forgot to postDon't worry, I'm still true to vegan in my way, still developing recipes, just been a bit busy to post. I'll do some catching up and get some new info on this site soon..FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-56736699227995555542012-09-30T20:32:00.005-07:002012-09-30T20:33:29.313-07:00Mac and Cheese - Make Mine VeganOver at <a href="http://www.clickblogappetit.com/">Blog Appetit</a>, my main blog, I posted 2 mac and cheese salads and one hot, baked macaroni and cheese recipe (with some surprise veggies included). I give suggestions for making all three recipes vegan. You can see the recipes and suggestions<a href="http://www.clickblogappetit.com/2012/09/mac-and-cheese-cold-and-hot-to-rescue.html"> here</a>.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-92132459395051095472012-09-03T13:02:00.000-07:002012-09-03T13:02:41.166-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cb87z9Z5yrs/UEULZEMtAHI/AAAAAAAABPM/nHs72XO_lSg/s1600/lentils+2+no+shadow.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cb87z9Z5yrs/UEULZEMtAHI/AAAAAAAABPM/nHs72XO_lSg/s320/lentils+2+no+shadow.jpg" width="268" /></a></div>
Some like it hot. Some like it cold (or perhaps room temperature). These lentil recipes are very obliging and can be served warm or room temperature.
I am enamoured with lentils lately and decided to try two new recipes - one by a friend, another by a talented cookbook author and blogger.
<br />
<br />
Sweet and Sour Lentils is a favorite recipe of the Rosenthal family of Oakland. They even served it at their daughter’s bat mitzvah. Middle Eastern Rice and Lentil Pilaf is an unconventional approach to mujadara from Michael Natkin’s “Herbivoracious” (Harvard Common Press), a new vegetarian cookbook full of vibrant photos and recipes.<br />
<br />
Recipes are used with permission (from Lori Rosenthal and Natkin's publisher's pr rep) and have been adapted for style and space as well as to reflect my experience making them.<br />
<br />
<strong><span style="font-size: large;">Sweet and Sour Lentils</span></strong><br />
Serves 6-8<br />
¼ cup soy sauce<br />
1 bay leaf
<br />
3 Tbs. onion powder (granulated onion)<br />
¾ cup vegetable oil<br />
¾ cup honey or to taste<br />
½ cup red wine vinegar<br />
1 tsp. ground allspice<br />
½ tsp. powdered ginger<br />
4 cups water<br />
3 cups lentils, picked over and rinsed<br />
¼ cup chopped parsley<br />
<br />
Put soy sauce, bay leaf, onion powder, oil, honey, vinegar, allspice, ginger and water in 4-qt. pot. Mix. Add lentils. Bring to a boil. Stir. Cover and lower heat. Simmer for 1 ¼ to 1 ½ hours, adding water if necessary until lentils are tender but not mushy. Turn heat off and leave pot covered for 15 minutes. Uncover, remove bay leaf and stir. Serve hot, warm or at room temperature garnished with parsley.
(Note: Use the brown or green "supermarket" style lentils. Vegans who don't eat honey can substitute agave nectar for the honey.)
<br />
<br />
<span style="font-size: large;"><strong>Middle Eastern Rice and Lentil Pilaf</strong></span><br />
<span style="font-size: small;">From “Herbivoracious” by Michael Natkin</span><br />
Serves 6<br />
<br />
¼ cup vegetable oil<br />
3 lbs. white onions, sliced moderately thin<br />
2 tsp. plus 1 tsp. kosher salt<br />
½ cup white wine, dry vermouth or water<br />
6 cups cooked long-grain white or brown rice, warm (see note)<br />
3 cups cooked lentils, warm (see note)<br />
¼ tsp. ground cinnamon<br />
¼ tsp. ground cumin<br />
Freshly ground black pepper<br />
1 small handful of parsley, coarsely chopped<br />
Flaky sea salt<br />
<br />
Heat oil in very large skillet over medium low heat. Add onions and 2 tsp. kosher salt and cook, stirring occasionally until very soft, about 45 minutes. Turn up heat to medium high and continue cooking about 20 minutes more, stirring often, until deeply browned and sweet. Pour in wine and stir to scrape up bits at bottom of pan. Mix half the onions with the rice, lentils, cinnamon, cumin, 1 tsp. kosher salt and several grinds of black pepper. Taste and adjust seasonings (see note below). Form a mound of rice and lentils on platter, top with remaining onions, parsley, a grind of pepper and a few grains of the sea salt to taste. Serve warm or at room temperature.
(Note: Cook the rice and lentils while the onions are cooking. Use regular brown or green lentils, not red lentils or the small, dark green French lentils. For three cups of cooked lentils, combine 2 cups of water with 1 cup of dried lentils. Bring to a boil, lower heat, cover and simmer for about 20 minutes until tender but not falling apart. Drain excess liquid. Natkin notes his recipe makes a milder, earthier mujadara, but he encourages experimentation. For a more assertive taste, try doubling the cumin and cinnamon and or adding ¼ tsp. of red pepper flakes.)
<br />
<br />
----------------------------------<br />
This post originally appeared in a <a href="http://www.jweekly.com/includes/print/66002/cook/cook-a-legume-for-all-seasons-earthy-lentil-fits-the-bill/" target="_blank">slightly different form</a> in the <a href="http://www.jweekly.com/" target="_blank">j. weekly.com</a>FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-37037815742348593652012-05-05T22:33:00.000-07:002012-05-05T22:33:19.379-07:00Lentil Soup Can Fix the World<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-F7d0mW_R-K8/T6X6m6TNHrI/AAAAAAAABMI/XKqwaTwiJOE/s1600/P1170364.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-F7d0mW_R-K8/T6X6m6TNHrI/AAAAAAAABMI/XKqwaTwiJOE/s320/P1170364.JPG" width="320" /></a></div>
Okay, so maybe I'm being a little melodramatic - but truly a good lentil soup does have restorative powers, and this recipe, by nutritionist Mary Louise Zernicke, is a truly good lentil soup.<br />
<br />
You can read more about Mary Louise, her tips for senior nutrition and the good work <a href="http://mowaa.org/">Meals on Wheels</a> does on my<a href="http://www.clickblogappetit.com/2012/05/healthy-lentil-potato-chowder-soups-for.html"> Blog Appetit post here</a>.<br />
<br />
Below is her recipe for lentil soup. Enjoy.<br />
<br />
<strong><span style="font-size: medium;">Mary Louise Zernicke’s Lentil
Soup</span></strong><br />
<strong><span style="font-size: medium;"><o:p></o:p></span></strong>Serves 4-6<o:p></o:p><br /><br />1 cup dried,
brown lentils<o:p></o:p><br />2 Tbs. olive oil<o:p></o:p><br />2 cups diced
onion<o:p></o:p><br />1 Tbs. minced garlic<o:p></o:p><br />1 cup (about 2 stalks)
chopped celery, including leaves<o:p></o:p><br />1 cup sliced
carrots<o:p></o:p><br />4 cups vegetable broth or stock<o:p></o:p><br />14.5 oz. can
diced tomatoes with liquid<o:p></o:p><br />1 bay leaf<o:p></o:p><br />2 Tbs.
balsamic vinegar<o:p></o:p><br />Salt and pepper, to taste <o:p></o:p><br /><br />Put
lentils in a bowl, cover with water and allow to sit overnight. Over medium
heat, heat oil in a large soup pot and cook onions. Add garlic and celery. Once
celery begins to soften, add carrots, vegetable broth, tomatoes with liquid and
bay leaf. Drain lentils. Add lentils to soup. Simmer covered, stirring
occasionally, for 30-40 minutes until vegetables are cooked through. Remove bay
leaf. Stir in vinegar and add salt and pepper as
desired.<br />------------------------------<br /><span style="font-size: xx-small;">A
</span><a href="http://www.jweekly.com/cook/full/64893/cook-nutritious-delicious-soups-for-the-older-set/"><span style="font-size: xx-small;"><span style="color: #61851d;">version</span></span></a><span style="font-size: xx-small;">
of this article appeared in the </span><a href="http://www.jweekly.com/"><span style="font-size: xx-small;"><span style="color: #61851d;">j. weekly</span></span></a><span style="font-size: xx-small;">.</span>FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-2597258923832554092012-04-26T13:54:00.000-07:002012-04-26T13:54:37.910-07:00A Vegan Manifeasto<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cNwOmSM8wIs/T5m1xu7NjjI/AAAAAAAABL8/sz55xJt_m0Y/s1600/vegan+food+large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://4.bp.blogspot.com/-cNwOmSM8wIs/T5m1xu7NjjI/AAAAAAAABL8/sz55xJt_m0Y/s400/vegan+food+large.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
A friend posted this on my Facebook wall and I thought it was perfect. I'd credit the originator, but that's lost in the mists of time (or at least Facebook time).FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-70055406088593971832012-04-22T14:39:00.002-07:002012-04-22T14:39:47.312-07:00My Oakland Veg Week Experience - With Recipe and Restaurant Ideas<div style="text-align: left;">
<a href="http://4.bp.blogspot.com/-C-tcMO6-w6U/T5R2DmiEttI/AAAAAAAABLo/Vm_zCJEKKfE/s1600/logo_oaklandvegweek.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-C-tcMO6-w6U/T5R2DmiEttI/AAAAAAAABLo/Vm_zCJEKKfE/s200/logo_oaklandvegweek.png" width="152" /></a></div>
I've been really remiss in posting, especially since this past week was Oakland Veg Week. I took the pledge and immediately broke it last Sunday, the first day, when I sampled a great Filipino soup (I'm going to try to veganize it for us) at a cooking lesson. But I've been true to my pledge since then.<br />
<br />
Here are a few of the dishes I ate this last week -- note - these are not recipes, just kind of lists of ingredients/technique for you to consider:<br />
<br />
1. sliced Field Roast chipolte sausage sauteed with red bell pepper, poblano chili, new potatoes, carrots, onions, garlic and celery.<br />
<br />
2. finger-sized slices of eggplant and fresh tofu cubes both cooked individually in the cast iron skillet until browned and cooked through. Then a sauce of miso, soy, apple cider vinegar cooked until bubbly and the eggplant and tofu added back in and stirred until coated. Over leftover restaurant white rice.<br />
<br />
3. sauteed Chinese greens (partially steamed before stir frying) with stir fried fresh shitake mushrooms, onions and lots of garlic in mushroom vegetarian stir fry sauce (kind of a vegetarian oyster sauce) with chunks of wheat gluten. Over fresh Shanghai style noodles.<br />
<br />
4. stew of sweet potatoes, plantains, corn, carrots, onion, garlic etc. in mole sauce (watch for a recipe or use a canned brand that lists out ingredients to make sure there's no lard!) with white hominy corn (I used canned. If you use dried, soak and cook before using). Served over brown rice.<br />
<br />
5. I haven't tried this one yet - but I sampled it at <a href="http://traderjoes.com/">Trader Joe's</a> and it was great -- cooked lentils mixed with <a href="http://www.bing.com/images/search?q=trader+joe%27s+curry+simmer+sauce&view=detail&id=F765DF605128F8C45FF018E7D8AC268B2C494A09&first=0">TJ's Curry Simmer Sauce</a>. Reminded me of an Ethiopian lentil dish (messer-wot) I had at an Oakland Veg Week event. More on that later.<br />
<br />
I also ate out -- a vegan Ruben sandwich at <a href="http://natures-express.com/">Nature's Express</a> (an all vegan restaurant), a vegan bento box at <a href="http://www.yelp.com/biz/coach-sushi-oakland">Coach Sushi</a>, vegan burrito (I get the Aztec veggie, ask for no dairy, specify black beans and add on the guacamole) at <a href="http://burritoshops.com/">The Burrito Shop</a> (multiple locations) and samples from the wonderful Ethiopian restaurant <a href="http://www.cafecolucci.com/">Cafe Colucci</a> at the cooking class I had as part of Oak Veg Week.<br />
<br />
Oakland Veg Week is over now, but the site has lots of info and resources including recipes and local restaurants that are veg-friendly. Check it out <a href="http://oaklandveg.com/">here</a>.<br />
<br />
----------------<br />
<span style="font-size: x-small;">Graphic from </span><a href="http://oaklandveg.com/"><span style="font-size: x-small;">OaklandVeg.Com</span></a><br />
<br />FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-77869806968550317722012-03-08T09:28:00.000-08:002012-03-08T09:28:01.168-08:00I made this cake - Coconut Lemon Bundt<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SfcR8nWzuAo/T1jr2naOHSI/AAAAAAAABKM/EPLLTs99mGQ/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-SfcR8nWzuAo/T1jr2naOHSI/AAAAAAAABKM/EPLLTs99mGQ/s400/023.JPG" width="400" /></a></div>This wasn't my recipe, but I took full credit. When I brought this beauty to a party, everyone had a slice and then had two. They could not believe it that it was vegan. After they found out, some had a third slice, saying it was "good" for them. Well, it's not exactly health food, but it is tasty.<br />
Thanks <a href="http://www.theppk.com/books/veganomicon-the-ultimate-vegan-cookbook/">Veganomicon</a> for the<a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1505043"> recipe</a> and inspiration.<br />
<br />
My changes? I used soy milk and added a little grated lemon zest to the confectioner's sugar sprinkled on top.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com1tag:blogger.com,1999:blog-3953366923971828745.post-7138927266488493422012-03-05T18:50:00.000-08:002012-03-05T18:50:05.160-08:00Two New Vegan Recipes on Blog Appetit - Lentil Stuffed Peppers and Near Eastern Bean Stew<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lINet6Nv8mw/T1V4MvcmYUI/AAAAAAAABKE/quihin4k5r0/s1600/stuffed+lentil+peppers+jpg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="http://1.bp.blogspot.com/-lINet6Nv8mw/T1V4MvcmYUI/AAAAAAAABKE/quihin4k5r0/s200/stuffed+lentil+peppers+jpg.jpg" width="200" /></a></div>Here's the <a href="http://www.clickblogappetit.com/2012/03/lentil-stuffed-peppers-near-eastern.html">link to vegan goodness</a> at Blog Appetit. Get the recipe for lentil stuffed peppers with tomato paprika sauce AND garlic sauce as well as a white bean Near Eastern Stew with a sweet-tart flavoring from pomegranate molasses. It also features a mint-garlic-breadcrumb topping. Both were developed for Purim, but would be good any time.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-26901169596526917802012-02-15T22:20:00.000-08:002012-02-15T22:20:30.051-08:00North African Vegetable Salads<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hvm-GCHEvUw/TzcCK3Pfe9I/AAAAAAAABI4/8AR17JUSYJM/s1600/tuscan+kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-hvm-GCHEvUw/TzcCK3Pfe9I/AAAAAAAABI4/8AR17JUSYJM/s400/tuscan+kale.jpg" width="400" /></a></div>Here are some vegan recipes I created for my column in the j. weekly. For more background on the recipes and info on the column, please <a href="http://www.clickblogappetit.com/2012/02/photos-at-exhibition-inspire-white-bean.html">see the post on Blog Appetit</a>.<br />
<br />
Briefly cooking the kale in the Kale Salad and Garlic Salad with Lemon helps tame its assertiveness. The cauliflower salad uses the Tunisian condiment harissa in the dressing. Harissa, a chili-garlic paste, is available in many supermarkets and in specialty stores. If you would like to make your own, here’s <a href="http://www.clickblogappetit.com/2011/02/make-it-hot-sauce-for-valentines-day.html">my recipe</a>. The white bean dish features radishes and carrots, frequent ingredients in Moroccan salads.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--vKQDcgQpqs/TzcCbTgsEPI/AAAAAAAABJQ/0KXvlGQbTm0/s1600/kale+salad+cropped.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="175" src="http://3.bp.blogspot.com/--vKQDcgQpqs/TzcCbTgsEPI/AAAAAAAABJQ/0KXvlGQbTm0/s200/kale+salad+cropped.jpg" width="200" /></a></div><strong><span style="font-size: large;">Kale Salad with Garlic</span></strong><br />
Serve s 4-6<br />
<br />
1 large or 2 small bunches of Tuscan kale (also known as dino or black kale)<br />
1-2 tsp. minced garlic<br />
2 Tbs. fresh lemon juice<br />
2 tsp., packed, minced lemon zest<br />
1/4 cup extra virgin olive oil<br />
1/8 tsp. cumin<br />
1/8 tsp. sugar<br />
1/4 tsp. salt<br />
1/4 tsp. ground black pepper<br />
1/8 tsp. paprika<br />
1 tomato, chopped into 1/4” pieces<br />
<br />
Remove tough bottom stems from kale. You should have about 12 oz. of leaves. Immerse in boiling water. Return to boil. Cover and cook kale for 2 minutes. Kale should be pliable and somewhat tender. Immediately remove from pot, rinse with cold water and drain well. Pat leaves dry with paper towels.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YvBB2TI-uHs/TzcCRYVmhUI/AAAAAAAABJA/qL31G4shAxw/s1600/kale+rolling%252C+chopping.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="185" src="http://3.bp.blogspot.com/-YvBB2TI-uHs/TzcCRYVmhUI/AAAAAAAABJA/qL31G4shAxw/s200/kale+rolling%252C+chopping.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blotting, rolling and slicing kale</td></tr>
</tbody></table>Stack 6-8 leaves. Roll from tip of leaf to stem. Gently squeeze bundle to remove any excess water. Slice into 1/4” strips. Repeat with remainder of kale. Place in large bowl, tossing to untangle kale strips. Dry again with paper towels if there is a lot of moisture.<br />
<br />
Combine garlic, juice, zest, oil, cumin, sugar, salt, pepper and paprika. Mix well and toss with kale strips. Garnish with chopped tomato. Serve at room temperature.<br />
<br />
<a href="http://1.bp.blogspot.com/-ukmGM0g7OWU/TzcCWNg1exI/AAAAAAAABJI/Mw672LpTzsE/s1600/cauliflower+salad+cropped.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="182" src="http://1.bp.blogspot.com/-ukmGM0g7OWU/TzcCWNg1exI/AAAAAAAABJI/Mw672LpTzsE/s200/cauliflower+salad+cropped.jpg" width="200" /></a><br />
<br />
<strong><span style="font-size: large;">Cauliflower Salad with Harissa</span></strong><br />
Serves 4-6<br />
<br />
1/2 cup fresh lemon juice<br />
2 tsp. harissa (Tunisian chili-garlic paste)<br />
1/2 cup extra virgin olive oil<br />
1/4 tsp. salt plus additional if needed<br />
1 medium cauliflower<br />
1/2 cup 1/4" chunks of red onion<br />
3 Tbs. finely chopped fresh mint<br />
3 tsps., packed, minced lemon zest<br />
<br />
Mix juice, harissa, oil and 1/4 tsp. salt. Set aside. Core cauliflower and cut into 1 and 1/2” florets. Steam over boiling water for 4-6 minutes until tender but not cooked through. Immediately toss with harissa mixture and red onion. Mix in mint and lemon zest. Taste and add additional salt if needed. Serve warm or at room temperature.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7MtKC1qo9jI/TzcCfpjiPrI/AAAAAAAABJY/SxuV3kIha2s/s1600/white+bean+salad+cropped.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" src="http://3.bp.blogspot.com/-7MtKC1qo9jI/TzcCfpjiPrI/AAAAAAAABJY/SxuV3kIha2s/s200/white+bean+salad+cropped.jpg" width="200" /></a></div><strong><span style="font-size: large;">White Bean Salad with Radishes and Carrots</span></strong><br />
Serves 4-6<br />
<br />
1 and 3/4 cups cooked white kidney beans, rinsed and drained (15 oz. can)<br />
1 cup 1/4" cubes of red bell pepper<br />
1/4 cup thinly sliced green onions (white and light green part only)<br />
1/4 cup 1/8” pieces of red radish<br />
1 cup 1/4" chunks of carrot <br />
1/4 cup fresh lemon juice<br />
1/8 tsp. salt plus additional if needed<br />
1/4 tsp. paprika<br />
1/4 tsp. cumin<br />
1/2 tsp. minced garlic<br />
1/4 cup extra virgin olive oil<br />
1 Tbs. finely chopped parsley<br />
<br />
Combine beans, red bell, green onions, radish pieces and carrot chunks. Mix lemon juice, 1/8 tsp. of salt, paprika, cumin, garlic and olive oil. Combine with beans and vegetables. Stir in parsley. Taste, adding more salt if needed. Serve at room temperature.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-71001929210585238082012-02-15T22:11:00.000-08:002012-02-15T22:11:58.901-08:00A dessert, a snack or a treat? Monkeying around with a banana dish.<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-y_0jTFZTAO8/Tzydsz2uRVI/AAAAAAAABJo/-WoEQQBZ8_Q/s1600/MP900444358%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="http://2.bp.blogspot.com/-y_0jTFZTAO8/Tzydsz2uRVI/AAAAAAAABJo/-WoEQQBZ8_Q/s1600/MP900444358%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-y_0jTFZTAO8/Tzydsz2uRVI/AAAAAAAABJo/-WoEQQBZ8_Q/s200/MP900444358%5B1%5D.JPG" width="200" /></a>A new complusion -- a ripe banana mashed in a bowl with fork. Sprinkle on some finely shredded coconut if desired and sweetner if you like (I like maple syrup). Mash the additions in and pour in 2-3 Tbs. of almond milk. Stir and spoon up. Yum.<br />
<div class="separator" style="clear: both; text-align: left;">(<span style="font-size: xx-small;">Photo from MS Office Clip Art)</span></div>FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-51978437769135742542012-01-28T12:17:00.000-08:002012-01-28T12:17:04.369-08:00Hole Grain Goodness - Homemade Bagels<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-H6JcdBXbN9w/TyMfHlwBziI/AAAAAAAABHc/e9mN6v_5qb0/s1600/bagels+baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240px" src="http://4.bp.blogspot.com/-H6JcdBXbN9w/TyMfHlwBziI/AAAAAAAABHc/e9mN6v_5qb0/s320/bagels+baked.jpg" width="320px" /></a></div>There is nothing explicitly non-vegan about bagels -- the classic ingredients are flour, yeast, malt, salt and water.<br />
<br />
The problem is the trend is to add in everything from cheese to chocolate chips and then these classic East European breads lose their vegan status. In addition, some recipes change up the dough to add in (horrors) - eggs, milk, margarine and other ingredients to make the bagel softer.<br />
<br />
Please check out the <a href="http://www.clickblogappetit.com/2012/01/ohs-of-joy-really-good-bagels-made-at.html">homemade bagel story</a> on my main blog, <a href="http://clickblogappetit.com/">Blog Appetit</a>, for a good hands-on discussion, great recipe and maybe even some inspiration for making your own. I ate mine slathered with homemade blueberry bourbon spice jam (thank you Jeanne for leaving me the jar) and non-dairy cream cheese. If there had been any leftovers, I was planning on having a salt bagel covered with hummus, sliced red onion, cucumber and tomato. Alas, all the bagels were eaten. Guess I'll just have to make another batch.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-18998953441401965532012-01-24T20:30:00.000-08:002012-01-24T20:30:09.422-08:00Much Depends on the SauceMy husband, an eat-alongside vegan (I'll define that later), claims that much of the tastiness of my vegan cooking depends on the sauce. He claims that if every vegan and wanna be vegan had five or so sauces in their repertoire they would eat very well.<br />
<br />
Tonight I made a cauliflower, greens, pepper and tomato gratin with a soy white sauce (with daiya mozzarella shreds) topped with bread crumbs, paprika, nutritional yeast and smoky "bacon" tempeh. Gary is not much into "goopy" sauces (I prefer to think of them as gooey), but he really liked the dish (as did I) - I served it with whole wheat pasta penne tossed in an olive oil, garlic and fresh pea sauce. <br />
<br />
I was very happy with all the combinations and I'm adding these sauce concepts to my list of "vegan sauces."<br />
<br />
I'm sorry I made this on the fly and didn't write down what I did, but here are the basics:<br />
<br />
<strong><span style="font-size: large;">Spicy Cauliflower Gratin</span></strong><br />
<br />
Preheat oven to 450 degrees. <br />
<br />
Steam a head of cauliflower florets until just tender. Saute 1 chopped onion, 4 minced garlic cloves until golden, add in 1 chopped jalapeno and 1 red pepper. Season with salt, pepper, red pepper flakes and cumin to taste. Saute until peppers are softened. Add in a couple of handfuls of chopped greens (I used a mix of mustard, turnip and collard), sauteed for a few minutes, add a cup of water and stir/steam until greens have softened, add in drained cauliflower, 2 tomatoes cut in 8ths each, Saute until cauliflower and other veggies are cooked through. <br />
<br />
Grease casserole dish. make white sauce following traditional recipe but substituting vegan margarine for butter and unflavored soy milk for milk. When thickened, add about 1/2 cup non-dairy mozzarella cheese shreds. Season with salt and pepper to taste.<br />
<br />
Put veggies in dish. Pour sauce evenly over. Sprinkle with bread crumbs, nutritional yeast and paprika. (Optional, cook smoky tempeh as per package instructions, chop and sprinkle over sauce.) Bake about 20-30 minutes until slightly browned and sauce is bubbly.<br />
<br />
<strong><span style="font-size: large;">Pasta with Garlic and Green Peas</span></strong><br />
<br />
Heat olive oil in deep pot, saute sliced garlic until golden, add cooked pasta, toss. Add lightly steamed peas, toss and serve.<br />
-----------------------------<br />
An eat-alongside vegan is a spouse, friend, partner or other who is not him or herself a vegan but who enjoys vegan food and is supportive of your vegan efforts.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com2tag:blogger.com,1999:blog-3953366923971828745.post-25706623421216299292012-01-20T12:21:00.000-08:002012-01-20T12:25:03.095-08:00Two Potatoes, Three - Potato Soup RecipeI made a warm, nourishing and creamy soup last night. I used 2 potatoes in the recipe, but I think it would be better with 3. Despite using a whole jalapeno with seeds, the soup was not spicy (at least to me).<br />
<br />
Heat 2 tbs oil, saute 1 med onion chopped; 4 chopped garlic cloves; 2 large carrots, thinly sliced; 1 large jalapeno, roughly chopped (I kept the seeds in), and one red bell pepper chopped until onions are softened. Add 8 cups of vegetable stock (you need a full flavored stock here, do not substitute water). Bring to a simmer. Add 1 bay leaf (whole) and 3 medium russet (Idaho) potatoes cut into large, bite-sized chunks (I didn't peel, but you can if you want). Cover, keeping at simmer and cook for about 10 minutes until potatoes are somewhat tender, add 1-15 oz can of diced tomatoes with juice (fire roasted ones would be nice if you have). Simmer, covered for another 20 minutes until the potatoes are cooked through. Using a blender (or better yet an immersion blender), puree about half of the mixture so it still has texture but is somewhat creamy. Return to a simmer. Add about 2-3 cups chopped greens (collard, kale, mustard, turnip, etc). Add 1 cup unflavored, non-dairy milk. (I used soy.) Stir well and cook until greens are tender and soup has the thickness you like. Taste. Season to taste with salt, pepper and smoked paprika and or hot sauce. Remove bay leaf before serving.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-76704651836815014002011-12-28T13:39:00.000-08:002011-12-30T09:09:42.425-08:00Soy Vey es MeirIt's my birthday today and I'm thinking of what I want to do with my veganizing experience.<br />
Probably write it up for a free-lance article, but also maybe a vegan Jewish cookbook (I'd call it Soy Vey but I think the sauce maker has that copywrited)<br />
<br />
Tonight, dinner with hubby and sons at Source in SF -- a mostly vegan restaurant. I'll report back.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-82058873343148129722011-12-26T15:42:00.000-08:002011-12-26T15:42:53.567-08:00Tofu Baked in Pomegranate Molasses BBQ SauceHere's one of those concept dishes, that I just did and didn't create an actual recipe.<br />
I made a batch to bring to a dinner featuring meat so I would have something to eat. The hostess left some potatoes plain for me before she made non-vegan mashed potatoes and there were steamed green beans and my vegan cauliflower "steaks" along side (watch for that recipe). I may recreate this tofu dish soon and when I do I'll write down the proportions and update this post.<br />
<br />
<span style="font-size: large;"><strong>Tofu Baked in Pomegranate Molasses BBQ Sauce</strong></span><br />
<br />
The genesis for this dish is my sauce, which you can see below-- basically it's pomegranate molasses with tomato paste and brown sugar. I added about 3/4 cup of hot water and stirred the sauce until smooth and added 1/4 of a small onion, chopped and 3 chopped garlic cloves along with a container of extra firm (not super firm), tofu, drained, rinsed and cut into cubes. Let marinate for 15-20 minutes, stirring occasionally.<br />
<br />
Put in an oiled baking dish in a preheated 425 degree oven, bake, stirring occasionally, until the tofu is creamy when you bite into a piece, onions are browned and the sauce is almost entirely incorporated into the dish (it shouldn't be liquid).<br />
<br />
Serve hot, warm or at room temperature. Drizzle with additional pomegranate molasses before serving if desired.<br />
<br />
I used a 12 oz. container of <a href="http://www.house-foods.com/Tofu/products.aspx">House brand</a> tofu and it I could have eaten the whole dish myself, so I'm not sure how to rate the serving size. Maybe 2 if you are not ravenous.<br />
<br />
<strong><span style="font-size: large;">Pomegranate Molasses BBQ Sauce</span></strong>Makes about ½ cup<br />
<br />
½ cup pomegranate molasses<br />
2 tablespoons tomato paste<br />
1 teaspoon sugar<br />
1/8 teaspoon salt<br />
<br />
Put all ingredients in a small saucepan over low heat. Mix well. Heat, stirring occasionally for 20 minutes. Do not allow to boil. Pour into container or serving bowl and allow to cool. Mixture will thicken as it cools.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-35646513367174251622011-12-20T12:16:00.000-08:002011-12-20T12:16:13.075-08:00Vegan Latkes for Chanukah<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dgpRabuoqdo/TvDqc1B39gI/AAAAAAAABG0/a7hl4b96Ob0/s1600/P1160730.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" oda="true" src="http://1.bp.blogspot.com/-dgpRabuoqdo/TvDqc1B39gI/AAAAAAAABG0/a7hl4b96Ob0/s200/P1160730.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan latkes use flax seeds as binder</td></tr>
</tbody></table>Tonight's the first night of Chanukah (or Hanukkah or Hanukah or even <a href="http://www.clickblogappetit.com/2010/12/latkes-get-college-education.html">Xanuka</a>). It's always very special watching the glow of the menorah's candles in the darkened room surrounded by those I love. (You can find links to all my Chanukah posts <a href="http://www.clickblogappetit.com/2011/12/chanukah-or-hanukah-or-hanukkah-recipes.html">here</a>)<br />
<br />
Since I'm about 99.9% vegan these days (I do still create and sample non-vegan recipes but I don't inhale), I thought I'd try adapting my latke recipe so I could scarf them up just like everybody else. The recipe worked well and the non-vegans who sampled the test batch liked them just as much as I did. The flax seeds gave the latkes a faintly nutty taste that was very pleasant. Since the symbolism of the fried potato pancake at Chanukah is all about the oil, not about the egg, a vegan latke is perhaps unorthodox but still in keeping with holiday tradition. If you would like the recipe and technique to make the more traditional latkes, please click <a href="http://www.clickblogappetit.com/2006/12/chanukah-or-hanukkah-part-2-come-fry.html">here</a>.<br />
<br />
<strong><span style="font-size: large;">Vegan Latkes</span></strong><br />
Serves 6 as a side dish, if this is a main course serves about 4. If you are feeding folks that like to grab the hot latkes right out of the fry pan for a little taste or nosh, yield will be significantly less.<br />
<br />
I use flax seeds that come preground. I don't peel the potatoes. Shredding the onions with the potatoes is alleged to help retard browning, however once the potatoes are fried, any discoloration can't really be seen.<br />
<br />
4 Tbs. ground flax <br />
3/4 cup of water<br />
3 lbs. of russet, Idaho or other baking potato, peeling optional<br />
1 large onion<br />
3 cloves garlic, minced <br />
1/2 tsp. salt<br />
1/4 tsp. pepper<br />
Canola or other frying oil<br />
<br />
Mix the ground flax seeds with the water. Stir or whisk until combined. Let sit for 10 minutes, stirring occasionally until thick and gelatinous.<br />
<br />
Shred potatoes alternating with onion. (Larger shreds produce lacier latkes with rougher edges. Fine shreds or grated potatoes produce more "pancake"-like latkes.) Squeeze dry and discard liquid. Stir in garlic, salt, pepper and flax seed mixture. Mix well. Let sit for a few minutes so mixture can bind.<br />
<br />
In a very large skillet (the heavier the better) over medium-high heat, heat oil that is about 1/4-inch deep until it is very hot. (I drop a bit of batter in to see if it sizzles with bubbles all around.) Take a handful of the batter (about 1/4 to 1/3 cup depending on how large you want the pancakes) and press the the batter between two hands to make a patty, squeezing again to remove any moisture. Place carefully in the hot oil, pressing down on the latke occasionally to flatten it somewhat. Do not over crowd the pancakes in the pan. Fry them until browned on both sides and crisp on the edges, adding more oil as needed. Drain on parchment paper (see note below). Repeat until all latkes are fried. Keep cooked latkes warm in a low (250 degree) oven if desired.<br />
<br />
Note: The flax seeds not only "glue" the potato shreds together, they also cause the latkes to stick to paper towels or brown paper bags (the usual medium for draining them). Use the parchment paper instead to avoid or lessen the problem or pat the latkes with a paper towel and set them directly on the serving platter.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-18095719565687939372011-12-18T17:05:00.000-08:002011-12-18T17:05:51.848-08:00My first vegan cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eZ_4aeiTb_k/Tu6NaEibMXI/AAAAAAAABGk/RfRN-UoclUc/s1600/P1160747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="http://1.bp.blogspot.com/-eZ_4aeiTb_k/Tu6NaEibMXI/AAAAAAAABGk/RfRN-UoclUc/s400/P1160747.JPG" width="400" /></a></div>I recently made my first vegan cookies. I swapped margarine for butter in<a href="http://www.clickblogappetit.com/2007/12/very-minty-christmas-to-all.html"> this peppermint cookie recipe.</a><br />
I felt that the taste was a bit "off" but they tasted great frozen. I think I'll try again using an Earth Balance product. I did manage to finish them all off, though.FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0tag:blogger.com,1999:blog-3953366923971828745.post-43531208020741724372011-12-01T09:15:00.000-08:002011-12-01T09:15:08.997-08:0010 Rules for New Vegans<ol><li>Shake the soy milk carton </li>
<li>Plan ahead, make a pot of beans but not a kettle</li>
<li>Get a cast iron pan, take a multi-vitamin and look for foods high (normally or adapted) in iron and calcium.</li>
<li>Learn to explain to your friends that no you don't even eat cheese.</li>
<li>Learn to patiently explain to your friends that some times being able to eat cheese is not an inalienable right</li>
<li>Do not try any vegan cheeses or other "analog" products until you haven't eaten the "real thing" for at least a month. That way you can enjoy them without a direct comparison. Then get Dairya mozzarella shreds.</li>
<li>Steer any restaurant meals toward Asian and Indian -- usually there is something delicious for you </li>
<li>Make peace with plain baked potatoes, pasta with veggies and simple salads, that's often the choice at more mainstream restaurants. Focus on your family and friends not the food.</li>
<li>Try not to indulge in too much fried or processed food -- some is desireable, unavoidable or understandable, but too much will undo the good impacts of a vegan diet and make you the dreaded "French fry vegan"</li>
<li>Develop a 10-second "elevator" speech about why you are vegan and practice it. Somehow it will be everybody's business. To save time and aggravation make it about your own needs. Anything else can feel threatening and you will often end up finding friends and family feeling threatened and create mutally defensive confrontations. Unless of course, that's your goal, in which case go for the extremes.</li>
</ol>FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.com0