Food Babies

No, not you…. you, the bowlegged one

Archive for the ‘Vegan-friendly’ Category

Grape Jam, No Canning Involved

Posted by Hilary on September 26, 2011

No posts for over a year. Oops. I’ll try to be better. But hey, I made grape jam! This stuff has only 2 ingredients: grapes and sugar. Right up my alley. I started with about 2 pounds of seedless grapes, mostly smaller Concord grapes, but I threw in a few table grapes on top.

Simmer the grapes on medium heat with 3/4 cup water for about 20 minutes. Apparently some people will peel the grapes and then add the skins back in later. This sounds like something I would never even consider doing. So, I didn’t– and my jam didn’t suffer for it. You’ll notice that a lot of the skins fall off while you’re simmering and stirring the grapes and water. See:

After the simmering, remove from heat and puree (to desired consistency) with a hand blender. Add 2/3 cup sugar (more or less to desired taste) and put back on heat to simmer for about 25 minutes. Cool, store, and refrigerate overnight. It will thicken a little bit after being in the fridge overnight. If you want something more jelly-ish, you can add pectin. Grapes naturally have quite a bit of pectin, which is why you don’t have to add more unless you want to. I prefer the simplicity of the grapes + water + sugar recipe.

Posted in food for the broke, HilHil, Vegan-friendly | Leave a Comment »

Vegetarian Summer Rolls

Posted by Hilary on September 3, 2010

I’ve been wanting to try these for a while. I’ve made a lot of spring rolls in my time, but I find that the taste of the fried spring rolls wrappers overwhelm the taste of the filling. Summer rolls are traditionally made with rice paper wrappers and served room temperature. I found an endless number of recipes for summer rolls, and in the end followed none of them, instead making my own. I really loved the final product. Fair warning: they took me 2 hours to make!

Ingredients:

Rice paper wrappers

1/2 block of firm or extra-firm tofu

romaine lettuce

2 carrots

5-8 radishes

bean sprouts

cilantro

basil

1/2 cup rice wine vinegar

2 TBSP sugar

Directions:

1. Shred the carrots and chop up the radishes. Soak for at least 30 minutes in a mixture of the rice wine vinegar and sugar.

2. Press the tofu for 30 minutes. Cut it into small strips and pan fry in sesame oil.

3. To assemble a roll, first soak an individual sheet of rice paper in warm water for about 20 seconds. Remove it from water and set on a wet tea towel. You should roll all of your, um, rolls, on the wet tea towel.

4. At the center and towards the bottom of the wrapper, first lay a small piece of romaine. On top of the romaine put some of the carrots & radishes, than a few tofu strips, followed by a few bean sprouts, and finally a few cilantro leaves.

5. Start to roll forward, the way you might roll up a burrito. After you’ve rolled forward once, lay a basil leaf, pretty side down, on the wrapper. Fold the sides in and finish the roll.

**Why this whole bit with the basil leaf placement you ask? Well, because since the wrappers are see-through, it’s just plain prettier that way. **

6. There you have your rolls! I cut mine all in half on a diagonal (again, because it’s pretty and fun to see the cross section).

7. Get yourself a dipping sauce. I made mine with a peanut butter base, then doctored it up with sweet chili sauce, rice wine vinegar, and a little bit of soy sauce.

Posted in HilHil, Tofu, Vegan-friendly, veggies | 1 Comment »

Blueberries Abound. Hence, Blueberry Cobbler

Posted by Hilary on July 6, 2010

My dad and I went blueberry picking at LeDuc’s and made off with some major blueberries.

I tried my hand at my first ever cobbler. It was a rousing success, so here are the details:

Filling

3 cups fresh blueberries

1/3 cup lemonade or orange juice

2 heaping tsp cornstarch

1/2 tsp cinnamon

Crust

2/3 cup flour

1/4 tsp baking powder

a pinch of salt

1/2 tsp cinnamon

1/2 cup butter or earth balance

1/2 cup sugar

1 egg

1/2 tsp vanilla

Directions

1. Mix the ingredients for the filling so that the blueberries are coated uniformly. Put the filling in the bottom of an 8 x 8 or slightly larger pan.

2. In a small-ish bowl combine the flour, baking powder, salt, and cinnamon. Set aside.

3. In a larger bowl cream together the sugar and earth balance/ butter. Beat in the egg and vanilla. Gradually incorporate the dry ingredients from step 2. Drop the batter onto the filling by the spoonful and then spread it evenly with a spatula.

4. Bake at 375 degrees for 35 minutes. Let cool for long enough that the filling sets up, but not so long that the cobbler gets cold. Eat!

Posted in Desserts, Family Recipes, HilHil, superfoods, Vegan-friendly | Leave a Comment »

Sesame Broccoli Stir-Fry

Posted by Hilary on June 12, 2010

This is an adapted version of the sesame broccoli stir-fry in the Vegan Planet by Robin Robertson. Really it’s pretty much the same recipe, just doubled and with lots of tofu added 🙂

Ingredients:

1-2 large heads of broccoli

6 tablespoons sesame oil

6 tablespoons soy sauce

4 tablespoons hoisin sauce

1/2 cup toasted sesame seeds

1-1.5 red bell peppers, cut into matchsticks

4-6 garlic cloves, chopped

Ingredient Considerations:

I’ve started buying organic tofu from our local co-op, as I was scared off of GMO soy with the rest of y’all after seeing Food Inc. I love this brand (Wild Wood). It’s honestly super firm. This is the only tofu I’ve ever bought that I saw no need to press. Also, this is a large package of tofu, which is why I decided to up the whole recipe around it.

As for the sesame seeds, you can buy them toasted, but they’re so much cheaper to buy in bulk untoasted. To toast them yourself just put them in a skillet on medium heat until lightly browned. This should only take a few minutes.

Directions:

1. Chop up the broccoli and steam it briefly, about 3-5 minutes. Remove from heat and run under cold water to stop the cooking process. Drain and set aside.

2. Prepare the sauce by mixing the sesame oil, soy sauce, hoisin sauce, and sesame seeds. Optional: if you like, before you add the sesame seeds, pour a little bit of the sauce onto the tofu (after you’ve cubed the tofu) and stir to coat. This will just give more flavor to the tofu.

3. Brown the tofu in a skillet and then set it aside.

4. Stir-fry the garlic and peppers for a minute or two until softened. Add in the broccoli, tofu and sauce and stir-fry for about 3-5 minutes.

5. Serve over brown rice. Enjoy!

Posted in cookbook, HilHil, superfoods, Tofu, Vegan-friendly, veggies | 2 Comments »

Grilled Artichokes

Posted by Hilary on May 30, 2010

Kelly and I eat a lot of artichokes. Usually we simply cut off the stem and then boil or steam them whole for ~45 minutes (time depends on the size of the artichoke, test by spearing the base of the artichoke with a fork).

We decided to try grilling them.

1. Cut off the stem and the top 1/4 or 1/3 of the artichoke

2. Halve the artichoke and remove the choke.

3. Steam the artichoke halves for 20-30 minutes, depending on size.

4. Tuck garlic in between leaves and brush cut side with olive oil.

5. Grill!

Dipping sauces for artichokes are generally oil, butter, or mayo based. I use a garlic herb olive oil that Kelly makes for me. Kelly uses a spicy mayo/soy sauce mix.

Enjoy 🙂

Posted in Grilling, HilHil, Vegan-friendly, veggies | Leave a Comment »

Unemployed Cooking: Portobello Curry with Green Rice

Posted by kathleenerindavis on May 25, 2010

This week’s dinner was a different take on a curry than I’ve made before. I also used a food processor for one of the first times, which played a part in making the rice green. Mark really loved this and placed it high on the deliciousness scale (close to the beloved Black Bean burgers!) Here’s the recipe:

Portobello Curry with Green Rice


Servings: Makes 4 servings.

Prep: 30 mins

Total: 45 mins

Ingredients

1 cup basmati rice

1 cup unsweetened coconut milk

1/2 cup snipped fresh cilantro

4 tsp. finely minced fresh ginger

2 cloves garlic, minced

1 Tbsp. lime juice

1 lb. portobello mushrooms, cut in 1/2-inch slices

2 Tbsp. canola oil

1/2 cup sliced green onion

2 tsp. Madras (spicy) curry powder or curry powder

1/8 tsp. crushed red pepper

2 Tbsp. coarsely chopped cashews or peanuts

Directions

1. In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.

2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.

3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in remaining coconut milk. Heat through. Season to taste with salt and black pepper.

4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts.

Posted in KK, Vegan-friendly | Leave a Comment »

Brussels Sprouts: Turns out they’re not disgusting

Posted by Hilary on May 23, 2010

I had a bias against brussels sprouts just like the majority of y’all. Kelly though, decided he liked them, which meant we made them. This is how I made the discovery that they are a perfectly reasonable vegetable. Tiny cabbages, really- but tasting kind of broccoli-esque.

Here’s how I’ve decided I like them, roasted brussels sprouts with lemon and garlic:

Preheat oven to 400 F

Cut off the bottoms and halve, then toss into roasting pan or onto baking sheet

Coat with about 2 TBSP olive oil

Add the zest of one lemon, then the juice of said lemon

Mince and add about 3 cloves of garlic

Throw in some salt and pepper

Roast for 30-35 minutes, stirring every 10 minutes

The picture below is before cooking. They will look darker once they’ve been roasted.

Posted in HilHil, Vegan-friendly, veggies | Leave a Comment »

Unemployed Cooking: Barbecue Tempeh Sandwiches

Posted by kathleenerindavis on May 3, 2010

It’s abnormaly hot and humid in NYC right now, so I made a kind of a summery dinner Sunday night. Barbecue Tempeh Sandwiches with roasted red potatoes. Along with a brewski, it hit the spot.

Here’s the recipe:

Barbecue Tempeh Sandwiches

Rinse the tempeh before using to eliminate bitterness. With tempeh, the longer the marinating time, the better.

20 min | 10 min prep

4 sandwiches

  1. Pour the barbecue sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.

2. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbecue sauce, and heat through.

    Spoon the tempeh mixture onto kaiser rolls, and serve.

    Posted in KK, Uncategorized, unemployed cooking, Vegan-friendly | Leave a Comment »

    Combining Superfoods: Oatmeal with Blueberries and Walnuts

    Posted by Hilary on April 20, 2010

    Ah, superfoods. The term has little meaning to an actual dietician. However, it is an easy way to understand that a particular food is basically extra-healthy.

    Superfoods include beans, blueberries, broccoli, oats, oranges, pumpkin, salmon, soy, spinach, tea, tomatoes, turkey, walnuts, and yogurt. There are other lists that include things like olive oil, avocado, and dark chocolate.

    One of my current projects is to find ways to combine some of these superfoods, so that you get 3 or more in one meal. The easiest way to do this so far: oatmeal with blueberries and walnuts!

    Why oatmeal? It’s high in fiber, and thus helps to lower total and LDL cholesterol. Oatmeal also contains plant chemicals with antioxidant properties, as well as B vitamins, calcium, iron, and Vitamin A. Oatmeal is a complex carbohydrate.

    Why blueberries? Blueberries are high in vitamin C, manganese, fiber, and vitamin E. In studies looking at a variety of fruits and vegetables, blueberries have been shown to have the most antioxidants, thus destroying the most free radicals. Actually, the proposed list of health benefits of blueberries is long enough that I don’t want to type it out, so click here if you’re interested.

    Why walnuts? Walnuts contain protein, fiber and vitamin E. Walnuts contain a significant amount of omega-3s. They also have a lot of antioxidants, and even some melatonin!

    A recipe is probably not needed here. Just cook oatmeal according to package directions. I added a teaspoon of brown sugar to my oatmeal. If your blueberries are frozen (like mine), throw them in towards the end of cooking to thaw them out. If they’re fresh, add them after the oatmeal is cooked. Top with a handful of walnuts.

    Posted in HilHil, superfoods, Vegan-friendly | Leave a Comment »

    Chocolate Cupcakes, More Vegan-y and Tasty than Usual

    Posted by Hilary on April 7, 2010

    This not my recipe, but is from Vegan Cupcakes Take Over the World.

    Ingredients:

    • 1 cup soy milk
    • 1 teaspoon apple cider vinegar
    • 3/4 cup sugar
    • 1/3 cup canola oil
    • 1 teaspoon vanilla
    • 1/2 teaspoon almond extract (or other extract, but almond always wins at my place)
    • 1 cup all-purpose flour
    • 1/3 cup cocoa powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions:

    1. Preheat oven to 350°. Either grease or line muffin pan.
    2. Whisk together the soy milk and vinegar, then set aside and allow to curdle.

    3. After a few minutes add sugar, oil, vanilla extract, and almond extract to the soy milk/vinegar mixture and beat until foamy.

    4. In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Add in to wet ingredients and combine (do not overbeat).

    5. Bake 18 to 20 minutes.

    I made the vegan buttercream frosting once with these and was not impressed, so now I prefer to dust them with powdered sugar or leave them plain. However, Kelly liked the vegan frosting so maybe it’s good. It has a lot of good reviews. Anyways, I go minimalist based on personal preference.

    Posted in cookbook, Desserts, HilHil, Parties, Vegan-friendly | Leave a Comment »