tag:blogger.com,1999:blog-88609946839894072192024-02-07T13:54:39.817-08:00veggie biterkate!http://www.blogger.com/profile/17606264492925916121noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8860994683989407219.post-79668187855485068492012-01-25T20:47:00.000-08:002012-01-25T20:48:35.882-08:00Fab RangoonRemember that greasy crab rangoon your parents always ordered from Chinese restaurants when you were a kid? Well, here's an updated vegan version. It's easy and delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa7axoei6UIohf67Qkfl5ZwAw_EJR-tpOdDSV9EWoedDkBNK05dkziHXk9FakvieBKLH-16meTp_bgRNSZD8VktpxrzVByRpgDrJBfDYMtC7UbCaO_KPONWB-8tJUJyrEeRCbbmI5Pg8/s1600/fabrangoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa7axoei6UIohf67Qkfl5ZwAw_EJR-tpOdDSV9EWoedDkBNK05dkziHXk9FakvieBKLH-16meTp_bgRNSZD8VktpxrzVByRpgDrJBfDYMtC7UbCaO_KPONWB-8tJUJyrEeRCbbmI5Pg8/s320/fabrangoon.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0in;">
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Fab
Rangoon (makes 16 pieces)</b></span></span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;"><b>Dough:</b></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1 c
all purpose flour</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1
tbsp semolina flour</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1/2
tsp salt</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">2
1/2 tbsp safflower oil</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1/2
c lukewarm water (or more as needed to get dough consistency)</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Mix
flours, salt, oil, and water to make soft dough.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Knead
dough for about 1 minutes to make smooth and pliable.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Set
dough aside in bowl & cover with damp cloth. Let sit at least 15
minutes. </span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;"><b>Filling:</b></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1/2
c cashews, soaked in water for at least 4 hours</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1/4c
water (or more/less as needed to get smooth consistency when
processing cashews)</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1/4
tsp salt</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1/4
tsp nutritional yeast</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">2-3
cloves garlic, minced well</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1
green onion, chopped finely</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">2
tbsp kale, chopped finely (may use spinach instead)</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">2
tbsp carrots pickled in ume vinegar, chopped finely (may use plain
carrots instead)</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">(to
pickle, put carrots in jar, cover with a half water half ume vinegar
mixture)</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-In
a food processor, process cashews with water, adding only a little
bit of water at a time, until you have a thick, smooth, creamy paste.
Periodically scrape the sides with a spatula/spoon. Add salt and
nutritional yeast and pulse once more.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Place
cashew cream in a bowl, add garlic, green onion, kale, and carrots.
Mix well. Taste and adjust any seasonings to taste.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;"><b>Frying:</b></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">enough
safflower oil to fry in</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">1
tbsp all purpose flour</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">2
tbsp water</span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Knead
doug and divide into 16 pieces. Roll each piece into a 2 inch circle.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Mix
flour with water to make paste.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Spoon
about 1/2 tbsp of cashew cream mixture into middle of dough circle.
Place a bit of paste around edges of dough circle. Gather edges of
dough and pinch together until you have four edges.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Heat
oil in pan for frying. (Test the oil to see if it's ready by dropping
a small piece of dough in. If it sizzles, it's ready)</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Gently
place rangoon in hot oil with spoon. Fry until golden brown,
approximately 3 to 5 minutes.</span></div>
<div style="margin-bottom: 0in;">
<span style="color: #222222; font-family: Verdana, sans-serif;">-Remove
fried rangoons and place on paper towel to drain slightly.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>kate!http://www.blogger.com/profile/17606264492925916121noreply@blogger.com0tag:blogger.com,1999:blog-8860994683989407219.post-15050590146134661392011-12-27T16:02:00.000-08:002011-12-27T16:02:33.522-08:00Espinacas con Garbanzo (vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdF-_IxpEhBvOS_S3TizfQ50NGHqBadcVXWFicLRUyFr_SipzfDW1AZSvCnTuq4KM9hmVZik5IOPrdJ5SwXNqMKcnoCnvZipD5dwBRMOyfnsuls_btn6NhCuyXYf-4gjI5tk-pc3y8RA/s1600/spinachpie2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdF-_IxpEhBvOS_S3TizfQ50NGHqBadcVXWFicLRUyFr_SipzfDW1AZSvCnTuq4KM9hmVZik5IOPrdJ5SwXNqMKcnoCnvZipD5dwBRMOyfnsuls_btn6NhCuyXYf-4gjI5tk-pc3y8RA/s320/spinachpie2.jpg" width="191" /></a></div>
I don't remember where I tried or even heard of this Spanish dish, but I do remember I love eating it, I love cooking it, and I love how simple it is. And I got to thinking today, "what a great pie filling espinacas con garbznzo would make!"<br />
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I had no pie crust, so I had to make one from scratch. If I had one on hand, this would have been one of the easiest & most delicious savory pies I had ever made. (I basically spent all afternoon on it, and the crust wasn't even that great. Granted, I didn't have the proper flours. I tested a mixture of cake flour, pastry flour, and whole wheat all purpose flour. While the bottom crust was a-ok, the sides were very crumbly and dry.)<br />
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This pie would be great to throw together for unexpected vegan guests. Serve it with a side of sweet potato mash for a colorful & delicious meal!<br />
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Espinacas con Garbanzo Pie (<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Espinacas y Pastel de Garbanzos?)</span><br />
<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;"><span style="font-size: x-small;"><br /></span></span><br />
1 par baked pie crust<br />
1 - 2 tbsp olive oil<br />
1/2 red onion, diced<br />
1/2 yellow onion, diced<br />
4 - 6 cloves garlic, minced<br />
1 can garbanzo beans, drained & rinsed<br />
1 bunch fresh spinach<br />
1 t cumin<br />
1 t sea salt<br />
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1. Preheat oven to 375 degrees F.<br />
2. Heat oil over medium low heat in large saute pan.<br />
3. Add onions to hot oil and allow to cook for about 5 minutes. Add garlic and cook for about 3 minutes more.<br />
4. Add garbanzo beans and cook for a couple of minutes, then mash a bit with the back of a fork.<br />
5. Begin adding fresh spinach in parts - as much as your pan can handle. Allow to wilt before adding more. Add cumin & salt 1/2 teaspoon at a time while adding spinach to incorporate through the mixture.<br />
6. Once spinach is wilted, remove from heat. Spoon mixture into pie crust. Bake in oven for about 20 minutes, or until the top of your pie filling begins to brown & crust pulls away from the sides.<br />
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If you're a fan of tofu, you can also add a seasoned tofu mixture to your pie. I pressed 1 block of hard tofu, mashed it, then mixed in olive oil, sea salt, fresh cracked black pepper, and dried oregano. I took about 2/3 of the mixture and folded it into the Espinacas con Garbanzo to give the pie and little extra something.<br />
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<br />kate!http://www.blogger.com/profile/17606264492925916121noreply@blogger.com0tag:blogger.com,1999:blog-8860994683989407219.post-56814189871073105822011-12-24T18:14:00.000-08:002011-12-24T18:14:37.884-08:00Lemon & Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeyedQhmi4gU-R1n9uHyo4WP10G08VvBkiMb9XvQaKT717tvnaLkaUOoRE8Welv8RVvwfNFY584tkpPOXr6qZnqecyWwzj098eO9-k5wutPFGDao1i3437AYVGrQjPGbLksVJXL9ZoLM/s1600/lcccookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeyedQhmi4gU-R1n9uHyo4WP10G08VvBkiMb9XvQaKT717tvnaLkaUOoRE8Welv8RVvwfNFY584tkpPOXr6qZnqecyWwzj098eO9-k5wutPFGDao1i3437AYVGrQjPGbLksVJXL9ZoLM/s320/lcccookies.jpg" width="320" /></a></div>
There is nothing special (vegan, gluten free, macrobiotic, etc...) about these cookies other than that they're Christmas Eve cookies. They are delicious and the lemon makes the dark chocolate taste even better!<br />
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Recipe to come....kate!http://www.blogger.com/profile/17606264492925916121noreply@blogger.com0tag:blogger.com,1999:blog-8860994683989407219.post-57225057414356561932011-12-06T21:50:00.001-08:002011-12-06T22:00:52.624-08:00Spring Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjECYoTuBRG6MheukLAuA5jZm-uuYIzEMl0QJb-fkBK6Cdc7f4u34H3UiqRg7QcMGoy-g16ODT0MIlav88B4pZ1-ac7CMVfOb2m3ymse9jYhtZLHH5coVmQxneknEjWZm91T92vIHbGA/s1600/springrolls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjECYoTuBRG6MheukLAuA5jZm-uuYIzEMl0QJb-fkBK6Cdc7f4u34H3UiqRg7QcMGoy-g16ODT0MIlav88B4pZ1-ac7CMVfOb2m3ymse9jYhtZLHH5coVmQxneknEjWZm91T92vIHbGA/s320/springrolls.jpg" width="191" /></a>I had my first go at making spring rolls in class the other day, and may I say, it was one of the best things I've gotten to make! I am not a fan of the traditional spring roll. Often times, I find the peanut sauce to be bland and oily. I dislike the rice paper with the vermicelli (rice) noodles and I always think there is too much cilantro. We were able to take the idea of the spring roll and put our own twist on it.<br />
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I chose to make an italian spring roll with a tangy & creamy dipping sauce. The marinated mushrooms were flavorful, the mix of fresh herbs were balanced instead of one taking over another, and the whole wheat linguine was a nice contrast to the rice paper. I would love to make these on the regular, and I think this is probably the beginning of a love affair with anything-but-traditional spring rolls.<br />
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Recipe to follow....kate!http://www.blogger.com/profile/17606264492925916121noreply@blogger.com0tag:blogger.com,1999:blog-8860994683989407219.post-85155863020766593002011-12-04T17:06:00.001-08:002011-12-04T18:33:41.304-08:00Pumpkin Oatmeal Cake (vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zoJevaRijptUrCDvdw13QCOj1mbtjeZThug5OushLUT0ceHidwxI4cvBfYn-aSp6N615fAk3XS-PvvXvSwHU4wKQW4nUgLAKCcsDZcf3kmmtvxdCg5salvXZ809C-sfJGE88GskOMjQ/s1600/pumpoatcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zoJevaRijptUrCDvdw13QCOj1mbtjeZThug5OushLUT0ceHidwxI4cvBfYn-aSp6N615fAk3XS-PvvXvSwHU4wKQW4nUgLAKCcsDZcf3kmmtvxdCg5salvXZ809C-sfJGE88GskOMjQ/s320/pumpoatcake.jpg" width="320" /></a></div>
I always buy too much when it comes to holiday cooking & baking, there tends to be ingredients leftover. This is NOT a bad thing. This just encourages me to get creative past the holiday. I had a can of pumpkin, maple syrup, and cranberries left over after Thanksgiving and I've been craving sweets (not too sweet, though). I poked around the internet looking for a pumpkin-cranberry-oatmeal like cookie thing. I found <a href="http://pickycook.com/dessert/pumpkinoatmealcookies.aspx">this recipe for pumpkin oatmeal cookies</a> over on <a href="http://pickycook.com/">pickycook.com</a>. My first thought was to make it exactly as is, my second thought was make it vegan.<br />
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Well, when the time came to get out the butter to let it get to room temperature, I decided I didn't want to put vegan butter in it. Vegan butter out, canola oil in. Then, reading through the recipe, I realized I didn't have any brown sugar, sucanat to rescue! Oh, but I didn't have any of that either. In came the maple syrup (and some extra agave nectar), out went the sugars. Last but not least, I mashed up some banana for the egg, cause let's be honest - who really likes working with egg replacer? Not me.<br />
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I measured and mixed and what I had was not a dough - nope, not even after I chilled it. This cookie became a cake! A delicious, fluffy, not-too-sweet vegan cake. Now, I have the perfect breakfast for the rest of the week. The only thing I would add next time? Some chopped nuts!<br />
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Recipe to come....kate!http://www.blogger.com/profile/17606264492925916121noreply@blogger.com0