August 10th, 2008

Puppet

Middle Eastern dinner with okra and eggplant

Tonight I was brainstorming things to do with my farmers' market okra via IM with sugar_lumps, and she described a Palestinian treatment that fit the bill perfectly. Of course, I can never follow a recipe without messing with it, so I'm making no claims of authenticity. It was awfully tasty, though, rounded out with hummus (made from locally grown beans also from the farmers' market), bread, and Israeli couscous:



(Sorry for the blur--I was running out of light)

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teddy kiss

thank you for the kale tips!

the other day i posted for some ideas about kale-- and you all had fantastic suggestions. i saved it in a "kale ideas" file in my recipe collection and i'm definitely going to keep going with this lovin' the green leafies thing.

the first thing i did was sorta random, i sauteed the kale with some zucchini in garlic and olive oil, mixing soy sauce with sugar (about 1/2 cup soy with about 5-6tbsp sugar) and a splash of apple cider vinegar, i cooked it longer in that and served over rice.

the next thing i did was tonight, and i did the beans and greens that was recommended a few times. i cut the kale into strips and sauteed it with garlic and olive oil and added a cup of no-beef bullion, and then added a can of rinsed white beans (i actually crushed about a third of the can in my fingers to help thicken the broth up a bit). i added a few dashes of Worcestershire sauce and a half teaspoon of liquid smoke. i served it with cornbread from the joy of vegan baking (which my husband bought me last week and i've made 3 recipes out of it so far and they're all my most delicious non-cupcake baking concoctions ever!). my husband LOVES southern cooking and i really don't know too much about it, so this was a shot in the dark. he loved it! so i'm psyched. i made exactly two servings because i thought for sure it would be a flop and ended up sharing mine with him when he asked for more. :)

thank you all so much. you're inspiring. :)

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brian slade

Peach and Fig Tart

my main squeeze and i joined a csa recently and have been having experimenting with all kinds of new things. this was the first week that we got figs, which i've never done anything with before. the csa included a recipe for fig and peach tart, which i messed around with a bit and got this incredibly delicious recipe:

~ 1 Pastry Crust. I used the Basic Single Pastry Crust from Veganomicon:

1 1/2 cups all purpose flour
1 Tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/3 cup cold nonhydrogenated vegan shortening
1/4 cup cold water, plus 2 tbsps if needed
2 teaspoons apple cider vinegar.

Mix the dry ingredients. Add the shortening in small chunks and cut in until the dough is crumbly (i did this in a food processor, which was fast and easy). combine the vinegar and the water. add the mixture to the dough in three batches, mixing it until the dough holds together when pinched. gather and kneed until it holds together in a ball. then flatten into a disk and refrigerate for one hour. after it's chilled, roll it out and load it into a pie plate.

~ Filling.
2 peaches, sliced.
7 figs, quartered.
1/2 cup pistachios, ground or chopped
3 Tbsp Margarine (Earth Balance!)
3 Tbsp Brown sugar.

Spread the pistachios out on the bottom of the crust. Arrange the figs and peaches on top of the pistachios however they fit. melt the margarine and brown sugar together in a pan. when melted, pour over the filled crust. Bake in the oven on 350 for about 45 minutes. Eat it up!

Seriously, this is so delicious.