February 24th, 2007

Indian-Inspired-Everything-But-The-Kitchen-Sink-Curry

Lack of time (grad student) and money (non-profit employee) has not afforded me the luxury of grocery shopping recently.

Tonight's dinner consisted of whatever I could justify throwing in a sauce pan. I am pleased with the results!

1/2 large tomato
1 medium orange
3/4 cup frozen peas (add another liquid if you use fresh peas)
10 1/2 inch cubes of extra firm tofu (probably about 1/3 of a cup)
1/4 tablespoon of olive oil
1 1/2 tablespoons of creamy and roasted tahini
Garlic powder, curry powder, dried basil to taste (about 1/2 teaspoon each)
Nutritional yeast (optional)

Chop the tomato over the sauce pan to catch all the juice. Similarly, cut the orange in half and squeeze it over the pan and then quarter it (without peel). Mix in all spices and oil. Quickly stir in tahini, making sure it thoroughly combines with the juices. Bring temperature up to a low boil and reduce heat. Simmer for about ten minutes. Add the tofu at any point in the process. Remove from pan and top with nutritional yeast.

Question about hamantaschen topping

So, I'm about to make hamanstaschen. Among more traditional toppings, I'm planning on whipping together some tofutti creme cheese and cooked asparagus and kale to bake atop my little hat. Before I do this, I wanted to run it by you guys to see if you could predict any kind of imminent disaster. What do you say? Can I put tofutti in the oven like this? Should I not cook the vegetables first? Will there be too much vegetable juice seeping out?

The hamantaschen recipe I'm using is from http://www.catteacorner.com/vegan-d4.htm

Thank you!

Banana Bread



I've been waiting over a week for one banana to ripen enough to make banana bread with. Was it worth it? Yes. I tried a new recipe, and it was delicious. I used the one from the PPK with some slight modifications: all brown sugar instead of half and half, oil instead of margarine, twice as much soy milk and no allspice. I'm going to try it with less sugar next time, because while I think it's perfect, my mother thinks it's a bit too sweet. I'm also considering using less oil next time, because I think it might be just a touch too oilly. I may have over poured.

Dry ingredients:
2 cups flour
1 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt

Wet ingredients:
3 ripe bananas
1/2 cup soy milk
1/2 cup oil
1 tsp vanilla
1 tsp apple cider vinegar

I always have to add extra liquid to other people's recipes. If you don't have this problem, you may want to use less liquid at first, and add more if you need it.

[x-posted to my brand new cooking journal littleveghen]

Mexican Chocolate Cupcakes

1/2 C vanilla soy yogurt
2/3 C almond milk
1/3 C canola oil
3/4 C + 2 T sugar
1 t vanilla extract
1 1/4 t ground cinnamon
1/8 t ground cayenne pepper
2/3 C cocoa powder
1 C + 2 T all-purpose flour
2 T cornstarch
1/2 t baking powder
1/2 t baking soda
1/4 t salt


Preheat oven to 350F and line cupcake pan with cupcake liners.

In a large mixing bowl whisk together: yogurt, milk, oil, sugar, vanilla.
Sift in: flour, cornstarch, baking soda, baking powder, pepper, cinnamon, cocoa, salt. Mix well.
Fill cupcake liners 2/3 full, and bake for 20-22 minutes.
Allow to cool completely before topping.