-NYTimes 25 FEb 2009
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 leeks, white and light green parts only, cut in thick slices and cleaned
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1/2 teaspoon cayenne (more to taste)
2 cups white beans, soaked in 2 quarts water for 6 hours or overnight
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 to 2 tablespoons harissa (more to taste), plus additional for serving
1 1/2 pounds winter squash, peeled, seeded and cut in large dice (about 4 cups diced)
1 pound turnips, cut in wedges or carrots, cut in thick slices (or 1/2 pound each)
1 pound greens, stemmed and washed thoroughly, blanched in salted boiling water and coarsely chopped
1/2 cup chopped fresh parsley or cilantro, or a combination
2 2/3 cups couscous, preferably whole wheat couscous
1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion and leeks. Cook, stirring, until tender, about five minutes, then stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about one minute. Add the beans and soaking water, an additional one quart water and the bouquet garni. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer one hour. Add the harissa, tomato paste, squash, turnips and/or carrots. Bring back to a simmer for 45 minutes, or until the squash is beginning to fall apart and the beans are tender. Stir in the blanched greens, chopped parsley and/or cilantro. Simmer another 10 minutes. Taste and adjust salt. The stew should be spicy and flavorful.
2. Reconstitute and steam the couscous. Serve the couscous in wide bowls, or mound onto plates. Top with the stew and a generous amount of broth. Pass more harissa at the table.
Yield: Serves eight generously
25 February 2009
16 February 2009
Joyful Heart Chip Fudge Muffins
-Glamour.com
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Preparation:
1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Preparation:
1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
11 February 2009
Chili Sambal
to go with the spicy coconut soup
daily chili sambal
6 fresh red chilies, seeded
4 T water
3 T rice vinegar
1.5 T castor sugar
0.5 t salt
Blend in food processor.
daily chili sambal
6 fresh red chilies, seeded
4 T water
3 T rice vinegar
1.5 T castor sugar
0.5 t salt
Blend in food processor.
Spicy Coconut Soup
-The Asian Vegan Kitchen via Etsy.com
1. Using a food processor, grind the spice paste ingredients together until smooth, using a little water if needed.
2. For the soup, heat the oil in a saucepan and sauté the ground spice paste for 2–3 minutes over medium heat, until fragrant. Stir in the lemongrass, lime leaves, galangal, and tofu.
3. Add the coconut milk, water, and salt. Bring to a boil and simmer over low heat for 6–8 minutes. Add the tomato to the simmering broth.
4. Arrange the garnishes on the table. Immerse the noodles in boiling water for a few seconds. Drain and divide between individual bowls. Pour a ladleful of the hot coconut broth into each bowl. Invite your guests to add their favorite garnish.
FOR THE SPICE PASTE
1 tablespoon coriander seeds
1 tablespoon cumin seeds
6 candlenuts or cashews
5 fresh red chilies
2 cloves garlic, crushed
¾ inch (2-cm) cube galangal, sliced
½ teaspoon turmeric
¼ teaspoon nutmeg
FOR THE SOUP
3 tablespoons peanut oil or vegetable oil
1 stalk lemongrass, halved and crushed
3 kaffir lime leaves
2 slices galangal
7 ounces (200g) atsuage deep-fried tofu, sliced
2 cups (480ml) coconut milk
1 cup (240ml) water
²⁄³ teaspoon salt
1 medium tomato, cut into 8 wedges
11 ounces (310g) wheat flour noodles or thin spaghetti, cooked
FOR THE GARNISHES
2 scallions, finely sliced
½ cucumber, sliced
Celery leaves
Bean sprouts
Lettuce leaves, shredded
Sambal (see below)
Krupuk deep-fried crackers
1. Using a food processor, grind the spice paste ingredients together until smooth, using a little water if needed.
2. For the soup, heat the oil in a saucepan and sauté the ground spice paste for 2–3 minutes over medium heat, until fragrant. Stir in the lemongrass, lime leaves, galangal, and tofu.
3. Add the coconut milk, water, and salt. Bring to a boil and simmer over low heat for 6–8 minutes. Add the tomato to the simmering broth.
4. Arrange the garnishes on the table. Immerse the noodles in boiling water for a few seconds. Drain and divide between individual bowls. Pour a ladleful of the hot coconut broth into each bowl. Invite your guests to add their favorite garnish.
FOR THE SPICE PASTE
1 tablespoon coriander seeds
1 tablespoon cumin seeds
6 candlenuts or cashews
5 fresh red chilies
2 cloves garlic, crushed
¾ inch (2-cm) cube galangal, sliced
½ teaspoon turmeric
¼ teaspoon nutmeg
FOR THE SOUP
3 tablespoons peanut oil or vegetable oil
1 stalk lemongrass, halved and crushed
3 kaffir lime leaves
2 slices galangal
7 ounces (200g) atsuage deep-fried tofu, sliced
2 cups (480ml) coconut milk
1 cup (240ml) water
²⁄³ teaspoon salt
1 medium tomato, cut into 8 wedges
11 ounces (310g) wheat flour noodles or thin spaghetti, cooked
FOR THE GARNISHES
2 scallions, finely sliced
½ cucumber, sliced
Celery leaves
Bean sprouts
Lettuce leaves, shredded
Sambal (see below)
Krupuk deep-fried crackers
09 February 2009
Vegan chocolate cake
-Instructables.com
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Miso Soup with Sweet Potato Dumplings
-Shawn McClain via SELF recipe of the week
Serves 4
Ingredients
* 1 pound sweet potatoes
* 1 tablespoon canola oil
* 2 cloves garlic, chopped
* 1 shallot, chopped
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspon freshly ground black pepper
* 4 cups sliced bok choy
* 1 cup bean sprouts
* 1 cup edamame, shelled
* 12 wonton wrappers
* 3 tablespoons white miso, plus more to taste
* 2 scallions, thinly sliced
Preparation
Heat oven to 375°. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
Serves 4
Ingredients
* 1 pound sweet potatoes
* 1 tablespoon canola oil
* 2 cloves garlic, chopped
* 1 shallot, chopped
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspon freshly ground black pepper
* 4 cups sliced bok choy
* 1 cup bean sprouts
* 1 cup edamame, shelled
* 12 wonton wrappers
* 3 tablespoons white miso, plus more to taste
* 2 scallions, thinly sliced
Preparation
Heat oven to 375°. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
Chickpea soup
Easily made vegan with the omission of the chicken and the use of veggie broth.
-2 medium or 1 large potato, diced
-1 medium onion, chopped
-1 large carrot, chopped
-1 T olive oil
-2/3 cup cilantro, chopped
-2 cans chickpeas
-1 large can (20 oz I think) diced tomatoes
-1 cinnamon stick
-1 t freshly ground pepper
-1 t ground turmeric
-0.5 t celery seed
-6 cups chicken broth or veggie broth
-chopped leftover chicken meat (optional)
-salt to taste
Saute carrot, onion and potato in olive oil in a soup pot over medium heat till softened. Add remaining ingredients except for salt and turn heat up to high. Bring to a boil and cook till vegetables are tender. Serves 8.
-2 medium or 1 large potato, diced
-1 medium onion, chopped
-1 large carrot, chopped
-1 T olive oil
-2/3 cup cilantro, chopped
-2 cans chickpeas
-1 large can (20 oz I think) diced tomatoes
-1 cinnamon stick
-1 t freshly ground pepper
-1 t ground turmeric
-0.5 t celery seed
-6 cups chicken broth or veggie broth
-chopped leftover chicken meat (optional)
-salt to taste
Saute carrot, onion and potato in olive oil in a soup pot over medium heat till softened. Add remaining ingredients except for salt and turn heat up to high. Bring to a boil and cook till vegetables are tender. Serves 8.
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