A Family Affair

I love being here at my parents' home because it reminds me that culinary art is part of my genetic make up. As I stand around chopping and dicing with my mom, I visualize (based on narratives I have heard) my great-great-grandmother, great-grandmother, and grandmother standing around many years ago prepping their meals. The conversations and cracked jokes make me curious about what the passed generations discussed.

First, I would like to share with you my (step) dad's birthday meal. When deciding what to make, Mom and I knew two things. 1) We had to have pasta since he is Italian to the bone, and 2) we had to have chocolate for dessert. I am blessed to have a family who is understanding of my veganism. In fact, certain family members have added vegan foods to their own diets! That being said, we came up with a pasta similar to Fusilli Roasted Veggie Primavera (pg 167) for the main dish. We obviously replaced the fusilli for spaghetti, and Mom used blood orange olive oil rather than every day olive oil. We also had the convenience and luxury of getting all the herbs from Mom's backyard. (As a side note, notice my nickname on my red cup.)
For dessert, we used Mom's copy of Vegan Cupcakes Take Over the World to make Chocolate Orange Cupcakes (pg 38)with Orange Buttercream Frosting (pg 145). The candy on top was accidentally vegan.
Another reason I love cooking at my mom's is she has the coolest gadgets. Check out this tiny grater:

Although I miss my husband terribly, it will still be hard to go home on Saturday!

June's Foods

Today I present you with recipes that took me out of my comfort zone for one of the following reasons: 1) new ingredient, 2) hard to find ingredient, or 3) new cuisine. Enjoy...

This is Brussels Sprout Veggie Hash (pg 65):

Confession: This was the first time I ever had brussels sprouts. Growing up I was a finicky eater. If you ask my mom, she is still stunned that I am a vegan when I had insisted on eating meat and potatoes when I was younger. I had no idea that this vegetable was so leafy! It went well with potatoes on that particular morning. I am anxious to utilize these green buds in future recipes.... Suggestions are welcomed.

One of these things is not like the others, one of these things just doesn't be--- This is the one! This is the one recipe that wasn't challenging:
Pasta con Broccoli (pg 169) was a simple pasta dish complete with with garlic, my fav.

Leave it to me to make a soupy dish the first really hot day of summer:
Curry Laksa (pg 186-187) was a dish I had never heard of. After reading Isa's blurb, I decided to do some further research on Wikipedia (reliable source, I know). I found out between the two that this Malaysian dish traditionally contains tofu, fish sticks, shrimp, and cockles. I'll just stick with my tofu and noodles.

I used the left over rice pad thai noodles to make this dish, Miso Udon Stir-fry with Greens & Beans (pg 182-183):
As the recipe title suggests, it called for brown rice udon noodles, which I couldn't find at Winco or Fred Meyer. Nor could I find the azuki beans which the recipe called for, so I used chickpeas. Isa, if you are reading this, I hope you don't get offended by all the ingredients I have to replace.

This is Quinoa Puttanesca (pg 75):
I hadn't ever heard of Puttanesca, which is usually served over spaghetti, but I've learned through online research that this dish's name means something like "quinoa whore." That makes the dish even more appealing to me. What makes it even better? It's full of flavor, and it's a little spicy. Notice the kalamata olives? I tried one, as I do in every recipe with olives, and I discovered, like always... I don't do olives. Needless to say, the dish pictured is Steven's.

Scarlet Barley (pg 69) and Mushroom & Cannellini Paprikas (pg 127) was a pretty dish:
Before making this recipe, I had only one memory of beets. In third grade, my bff and I chopped all of our beets up on our school lunch tray to express our loathe of them. An upper elementary student went and "told on us." Supposedly we had to eat them in order to go to recess. We thought that drowning them in milk would make it more bearable. As I gagged, the bossy older girl told me I could go. That's some serious psychological baggage with beets, right? I thought cooking/eating them would resurrect the gag reflex, but I found it to be healing, as if I was conquering a fear. Darn those beets! All this to say, the grated beets made the quinoa that pretty red color. Afterward, my hands were also stained red, and my dear mother said to me over the phone, "Why didn't you use a food processor?" Duh! Duly noted for next time.

Last is something I threw together really quick using the Carrot Ginger Dressing (pg 52):
While boiling the carrots, I boiled some couscous and heated up whatever veggies I had in the freezer with some shelled edamame. When everything was cooked, I threw it together and voila! Dinner was ready.

Of these dishes, I think I am most excited about the breakfast hash. One thing I am still finicky about is breakfast. Certain things make me feel sick... I can't eat too much... I need some protein... I have lots of requirements, and the hash did it for me.

Next week Appetite for Reduction is flying with me to visit my parents where I look forward to having meals ready for them when they get home from work. Stay tuned.

(Chickpeas * 2) + Vegan Junk Food = Delight

Let me walk you through this equation. First, I made Forty-Clove Chipckpeas & Broccoli (pg125):
This was nice and garlicky, but there just wasn't quite enough of it. Also, the recipe called for smashed garlic cloves, but I used minced garlic because I already had some on hand. I don't suppose that would change the taste, but it might change the texture?

Next, I had chickpeas again in this dish:
This is an up close & personal picture of my left over Everyday Chickpea-Quinoa Salad (pg 16). I have made this salad a few times but am just now remembering to post it. It's a good quick dinner if you already have some cooked, cooled quinoa on hand. So each time I make something with this grain, I make double the amount to take care of dinner the next night & lunch the following day. The Balsamic Vinaigrette (pg 17) is sometimes more work than I want (Actually, it's super easy but it involves a food processor which means more dishes.), so I just do a basic vinaigrette of oil, balsamic vinegar, a little salt, and a little sugar or agave nectar. (Note to my non-vegan friends who still haven't tried agave: CLICK ON THE LINK!)

Last, I had a junk food night. That's right, vegans still crave cheese burgers and onion rings. We don't miss out. I had intended to make Chipotle Lentil Burgers (pg 123). Unfortunately, this recipe is super finicky, and I wasn't able to find some of the essentials - canned lentils namely. The recipe had specified that you must use store bought bread crumbs. The only ones I could find were Japenese. I'm not sure if they would work or not. Since I had them on hand (I bought them before I realized I couldn't make the burgers), I used them for the onion rings. The onion rings were a real pain to make. Was it the bread crumbs I had or me? I'm not sure. The majority of the crumbs vacated the onions in the transport to the oven. Pictured are the best ones. Nevertheless, they were scrumptious, and I will probably make them again. As for the burger, this is an Amy's Bistro Burger, with Vegan Cheddar Soy Cheese, and Vegenaise all of which I purchased at Fred Meyer. The fry sauce I made using Vegenaise & ketchup. The best part, this came to about 700 calories. What would it be non-veganized?

I am delighted in my work and in knowing that no animals were harmed in the process.

Tofu, Tempeh, & Breakfast!

Can I just say I wish I could find some Thai Basil? That being said, here is the Red Thai Tofu (149), Bhutanese Pineapple Rice (72), and Green Beans with Thai Basil (98):




I didn't used to like cooked pineapple. I thought pineapple should be cold, but lately I've been craving it hot, meaning I enjoyed the rice! Steven is usually super picky about food being too sweet, but he even enjoyed this dish. When I took the left overs in my lunch, co-workers were quick to ask me what I was eating because it smelled so yummy.

This is Buffalo Tempeh (161) & Cool Slaw (38):
I wasn't totally excited to try this mock coleslaw recipe, as neither of us care for cabbage. However, we both agreed that this was edible. The downside was the smell... although maybe I just used a potent onion.

Here is the Curried Scrambled Tofu (156) along with the rest of my breakfast:
I'm not sure if this was intended to be a breakfast dish, but I see any scrambled tofu as mock scrambled eggs. I don't know that I like it more or less than my regular scrambled tofu recipe, but it was delish with the wilted arugula. Also, these pancakes are super easy to make because you'll always have the recipe on hand. I prefer Moby's pancakes, however.

I think I still have about 80 recipes to try by the end of the year. This might be more challenging than I had anticipated, but I'll keep cooking... in my Post Punk Kitchen apron.

Caribbean Curried Bliss

As a vegan I seriously miss creamy dishes. I have found refuge in coconut milk thanks in large part to my mother. What goes best with coconut milk? Curry, of course! Coconut milk makes a dish heavier thus you get filled up faster. I was plenty satisfied with this dish of Caribbean Curried Black-Eyed Peas with Plantains (pg 129) and Jerk Asparagus (Pg 91).

The banana-like stuff on top is the plantains (plan-tins). The little bit of sweet was the perfect touch that I never would have thought of on my own. I messed up on the Asparagus by adding anise, and I kind of liked it. A lot. Overall, this proved to be a very fulfilling dish. Although I must confess I had some soycream afterward.

Reduction Medley

I also found these on my camera that I need to report...

This is Lasagna with Roasted Cauliflower Ricotta & Spinach (179-181) and a side of Garlicky Mushrooms & Kale (89-90):
The lasagna was just alright compared to the lasagna I usually make, but the lasagna I make wouldn't fit with the reductive lifestyle. However, I do like the roasted cauliflower in the ricotta. I would almost rather just have it on the side of the lasagna I usually make. I even made it a second time, using a mix of my usual lasagna with this, but both my husband and mother said I should stick with my original. Why mess with a good thing? Those of you wondering, I usually use this lasagna, but I make my own sauce. My sauce changes each time, but here is a rough recipe of my sauce:

1 large can of tomato sauce
1 large can of crushed tomatoes (the kind that has basil & oregano already in it)
1 onion chopped
2 cloves garlic
basil & oregano to taste (fresh is preferable but dried will work)
crushed red pepper to taste
salt & pepper to taste

Just fry the onion in a little olive oil, add the garlic, add the rest, and voila! Although I should measure out my seasonings for you. I'll try to do that next time.

This is Goddess Nicoise (25) with Green Goddess Garlic Dressing (26):

This is my favorite of this bunch - Black Bean, Zucchini, & Olive Tacos with Garlic-Lemon Yogurt (131-132):
I have a confession. I don't like olives. I couldn't bring myself to eat the olives in this dish, so I made his and her tacos. These were super spicy... like to the point where you feel intoxicated from the endorphins released when consuming super spicy food... It was awesome!

This is Soft Broccoli Polenta (77) with Black Beans in Red Velvet Mole (134):
This was not my favorite dish. The polenta was too bland and the mole was too sweet. Steven certainly enjoyed it and ate up all the leftovers.

Until next time...

Sushi Roll Out

I remember my first experience with sushi. It was prior to becoming a vegan, and it was at some little restaurant my friend took me to in Coeur d' Alene. I felt grown up and brave trying raw fish for the first time, but I also experienced some of my first convictions about eating animals. Those same convictions later lead me to become a vegan years later. I guess something about grinding up animal in its raw form made it clearer to me that I was harming something that had once experienced life, just like I am experiencing life. Nevertheless, I had a positive experience with sushi. That is why I was excited at my realization a few years ago that not all sushi had to violate my animal friends. Shortly after becoming a vegan, I discovered a show called The Post Punk Kitchen where I fell in love with Isa Chandra. On the first show I watched, the ladies were making sushi, and it was then that I coveted Isa's cooking ability and her ability to look so cool doing it. I also started desiring to make sushi. Being the coward that I am, I never tried.

A few days ago I slipped my big toe into the water. I made Sushi Roll Edamame Salad.

Do you see the shelled edamame? They're green and look like beans.... Oh, that's right, I forgot to put them in the salad! Ugh, this was the second time in two months that I forgot to serve edamame I prepared. Why am I so spacy sometimes? To my own credit, I re-read the recipe, and it never spelled out the "put the edamame in with the rest of the salad" step. I prepped it like it said, but when I went to clean up dinner, I found it still sitting on the counter screaming "What about me?!" So I ate several large spoonfuls, added the rest to the leftovers, and it was super yummy.

Other than that, I had a fabulous experience with the sushi salad. I had fun chiffonading the nori sheet. Actually, I had a rough time at first because I didn't roll it up tight enough. Steven also recommended using a serrated knife, which seemed to work much better. It was worth the trouble to have that added fishy seaweed taste. I have a feeling I will be repeating this recipe several times this summer... if the weather ever improves... and maybe one day, I will dive in head first and make real honest to goodness vegan sushi rolls.