Posts Tagged rice

Vegan Fire & Spice

Firstly…

Yes, yes I am.  The world vegan bake sale is just that, vegan bakesales taking place all over the world during the same week, raising funds, having fun and spreading the joy of tasty vegan baked goods.  The concept was brought to us by Compassion Over Killing, who do great work in animal advocacy.

Our San Francisco vegan bake sales are organized by Melisser the Urban Housewife, Vegansaurus, and the people of The PPK.  We’re holding them next Saturday, June 27th and Sunday, June 28th.

Details (both days in San Francisco):

Saturday, June 27th, 11AM – 4PM
3506 16th Street at Sanchez, in front of Ike’s Place

Sunday, June 28th, 11AM – 4PM
800 block of Capp Street, near 24th St (about 1/2 mile from 24th Street Bart)

Proceeds go to Animal Place and East Bay Animal Advocates.  I will only be there with goodies on Saturday (we have baseball tickets preventing me from going Sunday), but there will be amazing stuff both days.  So if you’re in the area go to the website then come by the bake sales!

On to the food.

When I came back from my trip to Texas there was nary a lick of fresh food in the kitchen, nor any cooking inspiration on my part.  So I decided to open up a cookbook and just pick some recipes to make.  My mom got me Vegan Fire & Spice for Christmas last year and while I had read through it a few times, I had yet to make any recipes.  So I got down to business and picked out some meals.

Paella!  Despite the picture trying to burn red holes through your retinas, please take my word that this was good good good.  I think I ate it for five days straight and could’ve eaten more.  I was in major need of protein after eating whatever was available for five days, and this packs a triple protein threat.  And just enough veggies to make it a well rounded one pot meal.  My singular complaint would be that I didn’t like the tempeh in it.  I am a fan of tempeh, but this tasted like big chunks of plain tempeh that didn’t really jibe with the rest of the dish.  I think either cutting the tempeh smaller or putting it in the cooking liquid sooner, or both, would make it better.  Next time I’ll just do chicken-style seitan, seitan sausages and red beans and it’ll be perfect.

This isn’t from VF&S, but I had CSA rhubarb withering away, so I stewed it for dessert.

Cooked down with water, sugar and lemon juice and served over vanilla soy yogurt, this was a tasty and relatively healthy dessert.  I’m still not a huge fan of rhubarb so I don’t want to eat it all the time, but this is a nice way to do it.

Next I decided to try the Texas BBQ Sauce baked on some tofu.

This sauce was quite tasty.  I like that it started with a whole onion and green pepper, and the ingredient list was pretty short and pantry-friendly.  The only problem was that I don’t currently have a working blender and use my food processor for everything, and the sauce started splashing out the top so I had to stop blending too soon, leaving the sauce chunky.  It didn’t coat the tofu like I had hoped but still tasted great.

For my third VF&S meal I went to the Caribbean.

First the Island Rice Salad.  This salad was nice, but not anything I’d go crazy for.  The majority of the dressing was storebought mango chutney.  A container of locally-made chutney ran me $4 at Whole Foods, and I think the flavor of the salad would really differ depending on what kind of chutney you were able to buy or make.  The sweetness of the mango chunks and the crunch of the bell pepper offered a nice contrast.  I think something chewy and smoky would fit in nicely and round it out, perhaps small pieces of baked tofu.

To go with the salad, I made the Jamaican Baked Vegetables.  While the dish was fine, I wasn’t a huge fan.  It baked for a loooong time and rendered all the veggies kind of mushy, and I had a hard tine getting through all the leftovers.  The flavors were nice though, very citrusy and plenty spicy since I used a whole serrano, seeds included.

All in all I was pleased with the dishes I made and I will definitely go back to try more from Vegan Fire & Spice.  I think I’ll also try to do another cookbook-themed post here and there, it’s fun to force myself to go through and pick out multiple recipes.

Randoms:  I made my creamy corn casserole a third time, got it as close to perfect as I think it’ll get, and submitted it to the Vegetarian Times Reader Recipe Contest.

I got a CSA delivery, and can’t really remember what I did with most of it now.

lettuce, parsley, carrots, gypsy peppers

tomatoes, blueberries, canteloupe, peaches

And here’s a very random dinner I made one night when I was in a big hurry without much food on hand.

Whole wheat tortilla with TJ’s soy nugget pieces, diced soy cheese, and a mixture of finely diced broccoli stem, shredded carrot and vegenaise/apple cider vinegar dressing.  Odd perhaps, but good and quick.

Lastly, the blackberry vines in our backyard are bursting with berries!  I have done nothing more than trim back the dead growth on last year’s vines, and I have managed not to kill or harm the plant.  Here are the first few berries I picked when they were just starting to ripen.

The blackberry vines are actually kind of insane.  They’ve grown so thick that I can’t even reach most of the berries, which is sad, but I think I’ll still get plenty off the vines.  Also, blackberry vines are absolutely covered in thorns, which makes it quite painful to harvest.  It’s almost like they don’t want me to have their berries!

The majority of the vines are behind the high fence on the right, all clumped up in a bunch that I can’t get to.

I took these pictures about two weeks ago, and there are way more ripe berries now.  Here are all the very ripe berries I picked just last weekend.

I’ve also been eating the first cherries, apricots and peaches of the season.  Summer fruit is the best!

Comments (12)

CSA Dinners

Another glorious CSA delivery, more glorious meals.

broccoli, collards, brussels sprouts, fennel, celery, baby bok choy & leaf lettuce

beets, a yellow onion, apples, oranges & radicchio

I was supposed to get romanesco, and I was really excited because I’ve never had it before, but they ran out and gave me broccoli instead.  Which is fine, because I like broccoli and I was going to use the romanesco to replace broccoli in a recipe anyway.

This is the Cheesy Broccoli & Rice Casserole from The Uncheese Cookbook.  It is super tasty and super easy to make.  You pretty much mix together five things in a casserole dish and stick it in the oven.  Although if you want to use brown rice instead of white you should precook it a bit first, which I kind of knew beforehand but tried to get away with it anyway.

I served the casserole with shredded raw beets over leaf lettuce.  The beets were dressed with orange juice, sesame oil, soy sauce and agave nectar.

I’m still not a huge fan of radicchio, but I’m finding I like it cooked and paired with something sweet.  I was happy to find this recipe for Sausages with Caramelized Red Onions & Radicchio.  I envisioned making it with homemade seitan sausages, but that just wasn’t in the cards for a weeknight meal.

I halved the recipe but followed it almost exactly, subbing Earth Balance for butter and Tofurkey Italian Sausages for sausage  I also added a bit of sesame parmesan.  This dish was very tasty, but the caramelized onions were so good and sweet that they overshadowed the other ingredients.  Which meant I couldn’t taste the radicchio, so I guess it was okay.

The sausages were served atop polenta with beet greens.  The polenta was jut okay.  It’s the first time I’ve made polenta not from a recipe, so hopefully I’ll be better at flavoring it next time.

I used the bok choy, as per usual, in a stirfry.  A fancy, tasty stirfry based on a recipe.  I loosely followed the Curried Udon Stirfry from Veganomicon, and the sauce totally made the stirfry.

I am definitely interested in making the recipe as is sometime.  I was nervous about the roux not working, but it worked perfectly.

Some friends moved into a new house a few weeks ago, and they are now lucky enough to have a lemon tree, flowers, herbs, and among other things, a kaffir lime bush.  With kaffir lime leaves!  They smelled so good that I felt the need to steal some and make green curry.  So I did.

I used this recipe from Food Network, subbing extra firm tofu for the chicken.  I added steamed broccoli, cauliflower & sweet potatoes, and just a bit of sugar toward the end of cooking.  And I couldn’t find Thai basil, so regular basil was a fine stand in.  It doesn’t look like a green curry, but the sauce is under there somewhere, I promise.  The only change I would make next time is to not add the extra 3/4 cup of liquid with the coconut milk, as the sauce wasn’t as thick as I would’ve liked.

And because a new CSA delivery came today, a clean-out-the-fridge stew for dinner tonight.

Ingredients:  onion, leek, carrot, celery, green pepper, jalapeno, garlic, bay leaf, liquid smoke, cooking wine, tomatoes, black eyed peas, lentils, collards and wild rice blend.  Perfect except that I added a wee bit too much liquid smoke.

I’m all caught up on posting!  Finally.  I may try to go back to more singular posts, as opposed to throwing five meals together in one.  Or I’ll get way behind again.  We shall see.

Comments (17)

Meal-in-a-Bowl

I’ve been thinking about a full meal in a bowl being a good way to eat a satisfying, healthy and balanced meal.  You’ve got your protein, starch and veggies all playing nicely together.  And, since I’m a guest here and we don’t really use the dishwasher, it’s a good way to cut down on the dishes I have to wash.

I was craving beans in a major way, and had celery and carrot in the fridge, so I made Cajun-style red beans and brown rice which turned out to be more veggie than bean, which is fine with me.  On the side is steamed spinach, and some baby romaine that was on its way out.

I still had most of the gargantuan mango from my last post, and was still in the mood for beans, so I wanted to make some sort of quinoa/black bean/mango dish.  Alas, the grocery stores here are very basic, and there is no quinoa to be found.  I went with potatoes as the starch instead, and relegated the mango to a condiment of sorts.  I consulted my friend Jackie in whether I should call it a relish, pico de gallo or chutney, and we decided it was most like a relish or pico, so Jackie suggested pico de relish.  In the end I decided on relish de gallo, because “relish of the rooster” sounds more fun than “beak of the relish”.  So this is Black Bean and Corn Hash with Mango Avocado Relish de Gallo, topped with hot sauce.

Here we have leftover broccoli in hunan sauce with brown rice with store bought teriyaki tofu.  I may have put it all in a bowl just to go with the bowl theme.  Shhhhh….

Lastly, Hannah’s Sesame Noodles.  I didn’t follow the recipe exactly – I couldn’t find soba noodles and used whole wheat spaghetti instead, didn’t have any ginger (thought I did and was very disappointed), used white sugar instead of brown and doubled the quantity, peeled my carrot and zucchini with a normal peeler since my julienne peeler is packed away, added sauteed cremini mushrooms and shelled edamame for some extra oomph, and garnished with cilantro just cause I had some.  This recipe is good!  Next time I will definitely make sure I have ginger, and cut back a tad on the soy sauce since it was just a bit too salty for me.

And now, since not everything can fit in a bowl, here are some randoms.

I made my first real shopping trip to Trader Joe’s.  I stopped by one a few years ago, and after actually shopping there I have the same opinion I did back then.  They have some really cool products and I’ll definitely go from time to time, but some of the items are a bit expensive, and they don’t have enough “normal” grocery items.  Like, the spices were extremely limited and I couldn’t find sesame seeds.  It seems impractical to not carry stuff like that, people don’t want to have to go to two stores.  TJ’s seems like a great place for people who don’t want to or don’t have time to cook, lots of good ready-made food.  My total purchase came to almost $50, although $8 of it was for soy yogurt, which I can’t find in town.

Some home fries made with potatoes I didn’t use in the hash above.  Part of a big breakfast for bf before his first job interview today.  So good with ketchup.

One of my (and probably your) favorite lunches, plain ol’ hummus with pita and veggies.

Up next:  Hopefully a couple uses for the world’s largest zucchini.

Comments (22)

Veggie Fried Rice

I had been craving Chinese for a few days, but all the options here are so unhealthy!  Fried rice was a quick way to satisfy my needs as well as use up a bunch of veggies sitting in the fridge.

fried rice

Ingredients:  peanut oil, half a white onion and half a yellow onion, garlic, ginger, carrot, celery, brussels sprouts, cole slaw mix, edamame, alfalfa sprouts, brown rice, soy sauce, rice vinegar, sugar and pepper

Comments (2)

« Newer Posts