March 21st, 2006

Tasty eggplant shitake sautee

Now I'm not vegan, at all, but I love cooking. So when I started dating a vegan (he also won't eat wheat or soy so it's extra complicated for me) I began adjusting my recipes and coming up with new ones. This one was my very first try at vegan cooking which turned out amazing. He was super impressed too. Sorry this is not very technical I just threw it all together until it seemed like it would taste good and it did. Adjust as needed. This fed the two of us, and were big eaters, and we still had leftovers.

1 large eggplant cut up into bits
Enough baby red potatos to about equal the amount of the eggplant, cut up into cubes
3 cloves or so of crushed garlic
Dried thyme
Olive oil, lot's of it
Fresh shitake mushrooms


Over a medium medium high heat I started by sauteeing the potatos in the olive oil until they were almost done and then setting them aside on a plate. In the same pan I added more olive oil and the eggplant bits. You have to keep adding olive oil because the eggplant soaks it up like a sponge. Continue by sprinkling on lot's of thyme and the crushed garlic and tossed it with the eggplant so it was all evenly mixed. When the eggplant just began to look soft and translucent I added the mushrooms to cook, again toss to get everything evenly coated with the olive oil/thyme/garlic. Add more to taste. When things started looking done I added the potatos to re-heat and finish cooking and to coat them with the olive oil/thyme/garlic.

Favorite cooking tips?

What are some of your favorite cooking tips?

I have two:

1. When baking breads (banana, cranberry, etc) or cupcakes/muffins, preheat the oven 25 or 50 degrees lower than the temperature you are going to be cooking at. Then when you are about to put your goodies in the oven, turn the heat up to the correct temperature. Whenever I do this, the tops of my breads/cupcakes come out perfectly rounded. If I don't do it, they come out ugly and weird (though still delicous).

2. While this may seem obvious to some, if you are using silocone bakewear, put it on a cookie sheet before you put it in the oven so they have a sturdy surface to sit on. My mom had been using this silicone muffin top pan and whenever she would take it out, at least one would plop out onto the bottom of the stove.
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Cooking with a clay-baker

My wonderful partner got me a clay-baker for my birthday. However, the only recipes I have been able to find involve meat (whole chickens, bits of chicken, roasts etc ... yuck!). The only food I can think to make in the clay-baker are lentils, beans, and maybe some stews but I was wondering if anyone has any tips / suggestions / experience with cooking with a clay-baker?! Are there certain types of food that do better then others? Any favourite recipes?

thin mints and macadamia cups

Man, I love Gmail. There's a random recipe link at the top of my mailbox every week, and they're usually from 101 Cookbooks. The last two have looked so awesome they just had to be shared.

Thin Mints (Oh yeah, chocolate-covered just like the Girl Scout kind, only kinda healthy and probably way cheaper. And easily veganized--looks like all we need to do is sub in marge for butter. It's that time of year again, anyway, and I know I'm craving the old favorites.) Recipe text hereCollapse )


Reese's Cup Remix with Brazil Nut Butter (This one is pretty much vegan as-is. The nut butter recipe included in this entry results in a "prominent marzipan-ish flavor". Oooohhhh.) Recipe text hereCollapse )