October 13th, 2007

Mosetta Stone: Wreckin Shit Since '82

Halloween Troubles...

I am trying to do this whole graveyard cupcake thing for a Halloween party. Are there vegan gummi worms out there? I've searched all over and the most I've seen is that maybe there used to be...or what?

Any suggestions for worm like things? I'm not really feeling licorice as an option but wouldn't mind another idea. Are there any bug like vegan candies that I'm not thinking of?
  • coco73

Black and White Salad

5-6 big leaves of black kale, chopped or torn into small pieces
1 can of white cannellini or navy beans
1-2 cloves finely chopped garlic
3 slices of red onion, diced
1 medium tomato, diced
1-2 tbsp extra virgin olive oil

Heat olive oil in a large skillet and toss in kale and coat. Sautee for a few minutes until it becomes saturated with the oil and softens slightly. Don't overcook this stage, as it will be in the pan for a few more minutes and you don't want it to over wilt.
Drain the beans and run a quick splash of water over them. Do not rinse well, as you want to retain a bit of the liquid from the can. Add beans to the pan and combine with kale. Add garlic to coat the beans and kale. After a few minutes, smash half the beans with the back of a wooden spoon and add a little water for a velvety texture. cook for a few more minutes, adding water as desired for the consistency you like.
Remove from heat and put in a bowl with the diced onions and tomato and stir to combine.

Serve with pita bread and a drizzle of flaxseed oil for extra deliciousness and Omega goodness.

x-posted to vegrecipes

Kidney Bean Help!

So, last night, around 7, i dumped a pound of kidney beans in cold water to soak. Today, around 3:30, i rinsed them, and put them in a very large soup pot, filled it with water, and let them simmer. It's been about 3 hours, and the skins have broken, but the beans aren't soft.

Can I save them?

If so, how?

And, what went wrong?

I'm new to using dried beans, but they are so much cheaper than cans, and pressure cookers are not an option. I made black bean soup with dried beans fine last weekend...


 The best salad i ever had was out of a friend's yard, topped off with nasturtiums from his garden. Today at the farmer's market they had nasturtium blossoms there and i bought about 25 of them for $2 and put them on a salad of baby romain, cucumbers, golden beets, heriloom tomatoes. They have a crisp, peppery taste and could quite frankly replace 50% of your greens in the salad and taste so good. Just a reccomendation to anyone who hasn't used them before, to try them.

Just a side note, i made a really good dressing too. I kind of made it up as i went along, but i took a handful of cilantro and food-processed it. Added some oil and white vinegar, and a little bit of balsamic too. More oil than i would use in a salad dressing usually, but that's because i generally watch my fat intake. Squeezed some lime in there and put a little zest in. It didn't look like a lot of dressing at this point, and it was REALLY acidic. To add more body, and to cut down the acidity, i used about 1/5 of a small avacado, and threw it in. it didn't make it taste like avocado, but neutralized the acid a little and gave it some body and it was really, really delish.

Edit: Kidney Bean Success, and Soup!

So, two hours and higher temperatures later, the kidney beans were done. Since my roommate and I had already used a can of pinto for our dinner of rice and beans, we were left with a pound of kidney beans.

So we're making soup.

It isn't done yet, but wow does it smell good. We blended the kidney beans with a can of stewed tomatoes and a big can of crushed tomatoes. Its already delicious. To amp up the delicious, we added taco-ish seasonings, lotsa lotsa cumin, some garlic pepper, you know, what smells good. The plan is to serve it garnished with fresh avocado slices, and for her, sour cream and cheddar (i'm sure vegan alternatives would work here too).


A funny thing happened on the way to the enchiladas...

This started as one of those "what on earth can I make with what I have on hand?" meals. But my goodness, it's delicious, and super healthy--four vegan food groups, lots of fiber, and even a good calcium count. It could be very low fat or even non-fat if you wanted it to be. You should make it. Even though it currently bears no resemblance at all to enchiladas. Lots and lots of room for modifications in here (I'd love to somehow turn it into a casserole with corn tortillas after all...), but Collapse )