tag:blogger.com,1999:blog-43560634465302529032024-02-18T18:31:18.625-08:00Nitty Gritty Vegancheap, creative, multi-cultural vegan recipes & ideas for allUnknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4356063446530252903.post-41026170264365895822010-03-21T13:12:00.000-07:002010-03-21T13:25:09.161-07:00The quickest baked potato EVER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupJe5BjV33LNRZ9XLbkb0DIArYwbqKUsd5-VSWWQpGolgmZPbUWEDmrt2Pk07BJspc5JEUSApwTRrlAaPpQqvD0qZN0NVDMZ4Td9WdkslCMLiovo5Rx5OjWwz6kZqh4OP6s0wrpH4n2c/s1600-h/potato.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupJe5BjV33LNRZ9XLbkb0DIArYwbqKUsd5-VSWWQpGolgmZPbUWEDmrt2Pk07BJspc5JEUSApwTRrlAaPpQqvD0qZN0NVDMZ4Td9WdkslCMLiovo5Rx5OjWwz6kZqh4OP6s0wrpH4n2c/s320/potato.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5451185395205478962" /></a><br />I don't remember how or why I realized this, but you can make a baked potato in less than 3 minutes, in the microwave. <div><br /></div><div>I used to buy sacks of potatos because they are so cheap, but they kept going bad or shriveling up because I wouldn't cook 'em up soon enough. No more! <div><br /></div><div>It's a great time saver for cooking too, as potatos sometimes take a long time to cook or will not cook evenly. Crunchy raw potato is always a bummer. </div><div><br /></div><div>All you need is a potato, a paper towel and a plastic bag. </div><div><br /></div><div>Wrap the potato in the paper towel then put in a plastic bag, remove all the air and knot close to the potato, like in the pic. Microwave 2 minutes and 30 seconds and presto! (NOTE: Bag might pop in the microwave. Hot potato, handle with care. Caution with escaping steam.)</div><div><br /></div><div>I topped mine with a vegan queso I had leftover and Sriracha, of course. </div><div><br /></div><div>This was a lifesaver today. Woke up late for work, so I just threw a raw potato in my bag! </div></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4356063446530252903.post-63029365515176888272010-03-15T17:31:00.000-07:002010-03-15T18:24:47.265-07:005 min. Easy, Cheezy Broccoli-Potato Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgYJJO2sFXE5tKZeZWECvWEZlAsYwV09tc3CWOY8yMmDmSc46tawq2MpD43YVUIf7h430CUJj93ofMdiPd12_nFihFOzzf0Kx8il5xZp0N7oTpTTIeeiIrxrVOKX9J6PPpFlWf3kmc8E/s1600-h/big+cheezy+soup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgYJJO2sFXE5tKZeZWECvWEZlAsYwV09tc3CWOY8yMmDmSc46tawq2MpD43YVUIf7h430CUJj93ofMdiPd12_nFihFOzzf0Kx8il5xZp0N7oTpTTIeeiIrxrVOKX9J6PPpFlWf3kmc8E/s320/big+cheezy+soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449031735185805730" /></a><br /><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">When I got up today, I felt so out of it. A few of my co-workers said they felt the same way and that their friends and family had similar complaints. Seems our shift to daytime saving time messes with our circardian rhythms--our biological timing stays our standard times while we forcibly adapt our daily schedules to DST. But the extra daylight is certainly worth the sacrifice! </span></span><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">I love the days when my friend/co-worker, Luwam, and I are both here at work. She is from Eritrea and when </span></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Eastern </span></span></span><span class="Apple-style-span" style=" line-height: 20px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Orthodox Eritreans fast for Lent, they maintain a </span></span><a href="http://recipes.wikia.com/index.php?title=Vegan&action=edit&redlink=1" class="new" title="Vegan (page does not exist)" rel="nofollow" style="text-decoration: none; color: rgb(204, 34, 0); background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; background-position: initial initial; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Vegan</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> diet. I love bringing stuff to share! I think it's so cool she fasts because it gives me an excuse to get more creative and cook more often. Plus she is so gracious. After trying my soup today, she emailed me, "</span></span><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">mu mu mu mu mu mu deliciousooo".</span></span></span><span class="Apple-style-span" style=" line-height: normal; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style=" line-height: normal; font-family:Georgia, serif;font-size:16px;"> </span></span></div><div><br /></div><div><b><span class="Apple-style-span" style="font-family:arial;">5 min. Easy, Cheezy Broccoli-Potato Chowder</span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Packing lunch today took 1 minutes! </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">In a ziploc, I put the the ingredients. The are approximate measurements--I relied on handfuls, drizzles and dashes... </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">1.5 cups frozen broccoli florets </span></div><div><span class="Apple-style-span" style="font-family:arial;">1 heaping tbsp tahini (more for extra creaminess) </span></div><div><span class="Apple-style-span" style="font-family:arial;">3 tbsp nutritional yeast</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tsp granulated garlic</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 cup instant mashed potato flakes </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">When I got to work, I put everything in a large 4 cup-ceramic bowl , then added: </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 cup soymilk, if you don't have any, use water</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 cup water</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 tbps apple cider vinegar</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Stir well so there are no lumps....or if you like your potato chowder chunky, leave a few lumpies in there. Microwave 3-5 minutes, until hot and thickened. Add salt and pepper to taste. The nooch makes it cheezy (and yellow), the tahini gives it a little extra richness and the vinegar gives it a cheezy tang. Great with...Sriracha! </span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">That's it! Big on the easy! </span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4356063446530252903.post-28518972753929314762010-03-14T13:01:00.000-07:002010-03-14T14:12:51.493-07:00Cubicle Soup: Creamy, Nutty Potato & Greens & 'fu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7H2KaK1bZ8F-BvNA_7UvWS0u7KtNmiVHJuHEtAydzjhhb_Nn5XyqUtH4VgdneKpbJ22BcotfP7NAIA8EeJMYBfPFx7wqHfHzuyXJbm8jhdQ1qaGaPW4KEUycrBbwmp4hM76xLUoZxzy8/s1600-h/PB+soup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7H2KaK1bZ8F-BvNA_7UvWS0u7KtNmiVHJuHEtAydzjhhb_Nn5XyqUtH4VgdneKpbJ22BcotfP7NAIA8EeJMYBfPFx7wqHfHzuyXJbm8jhdQ1qaGaPW4KEUycrBbwmp4hM76xLUoZxzy8/s320/PB+soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5448591878866225058" /></a><br />This is a soup that I have been longing to make. I know it sounds weird, but give it a chance. You will love it. It's creamy, and rich with a subtle peanut flavor. Eating it makes me feel like I am in Thailand. I didn't have any soy sauce here at work, but am sure it would have added a lot to it. <div><br /></div><div>I'd estimate this soup cost about $0.25 to make because I shop in bulk. I bought a 5 lb bag of the mashed potato flakes, 5 lbs mustard greens and the large bottle of sriracha--man, I love Sriracha so much that I keep one at work and 2 at home. Sriracha makes everything taste better. </div><div><br /></div><div>I've been eating lots of mustard greens lately: they are a great value. I got a huge bag of cleaned, cut greens for $3.99 at Ralphs, which is usually a very pricey grocery store. Mustard greens pack a nutritional bang. They have been touted nature's little secret! Full of vitamins A, K, C...even contains calcium and protein. And they only have 21 calories per cup. </div><div><br /></div><div>I have also become a huge fan of instant mashed potato flakes-you'll see how many different things you can make with them over the next few weeks. It's one of the most versatile ingredients both cooking at work and at home. You can have a side dish or soup like this in just a few minutes. </div><div><br /></div><div>This makes a large bowl of soup. A soup that eats like a meal. I'd estimate you get a little over 3 cups. As filling and delicious as this is, it only contains less than 300 calories for the whole thing. For those with peanut sensitivies I suggest a sunflower butter or soybutter. </div><div><br /></div><div>I keep a box of potato flakes and large jar of PB at work, so packing for lunch today meant grabbing two handfuls of greens and a box of tofu. In the next few days I will compile a basic cooking-at-work pantry list. </div><div><br /></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:'MS Shell Dlg';font-size:13px;"><b>Cubicle Soup: Creamy, Nutty Potato & Greens & 'fu</b></span></div><div><br /><div>2.5 cups water</div><div>1/2 cup mashed potato flakes</div><div>1-2 tbsp peanut butter (chunky or creamy, either would be good--add more for extra richness and creaminess)</div><div>1/2 cup tofu cubes</div><div>2 handfuls collard greens </div><div>squirt of sriracha</div><div>salt and pepper to taste </div><div><br /></div><div>Put all ingredients in large ceramic bowl, stir to make sure potato flake lumps dissolve. Peanut butter will melt in to the soup. Microwave 5 minutes or until PB is melted and greens are tender. </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4356063446530252903.post-76581521857382419352010-03-13T10:30:00.000-08:002010-03-13T11:25:56.878-08:00I made soup all over my cubicle!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIH8vpvz82Yz8yb1h3fPYMBcSXEHQnVUjlwMVS6gSY-JBViMrmNlHVAdmddMgkmB0OJNIzFA98kZg3gTC1KRnPLzJ_AwSftIYOaYYNz9oS2Jq1h29GymbKMOUddySteJ18OCh7oMIIBcM/s1600-h/cubicle+soup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIH8vpvz82Yz8yb1h3fPYMBcSXEHQnVUjlwMVS6gSY-JBViMrmNlHVAdmddMgkmB0OJNIzFA98kZg3gTC1KRnPLzJ_AwSftIYOaYYNz9oS2Jq1h29GymbKMOUddySteJ18OCh7oMIIBcM/s320/cubicle+soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5448196458321215490" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I got up late and hungover. I blame our local bar, McMurphy's! They do $1 pints/$4 pitchers of domestics every Friday and it's only 3 blocks from our place. Man, I just love beer. My poor Mikey is still drunk. When I got up, I was ravenous and knew I needed something warm and nourishing and soothing and cheap. So I took a ziploc bag and in to it went all the ingredients for:<div><br /></div><div><b>Cubicle soup, option 1 </b></div><div><br /></div><div>3 tablespoons tomato paste</div><div>1 ounce (I think) whole wheat spaghetti</div><div>3 whole mushrooms</div><div>dash of liquid smoke</div><div>2 large handfuls of mustard greens </div><div>Sriracha</div><div>black pepper </div><div><br /></div><div>When I got to work, I dumped the bag in to a large ceramic bowl which holds about 4 cups of liquid--added 3 cups water. It's really important that you use a large ceramic bowl because it is large enough that if you only partially fill it, it will contain everything without spilling over. Also, it will not melt like Tuppers. Plus, I truly believe that heating plastics in the microwave releases noxious chemicals.</div><div><br /></div><div>Microwave about 15 minutes--make sure the pasta is submerged in the water. No need to stir, just let it cook away. You get a delicious, filling, healthy soup. Add sriracha, pepper and salt to taste. </div><div><br /></div><div>This was super filling and cost less than a quarter. Only thing missing would be a bit of protein--I'm thinking kidney beans or lentils. Yum. </div><div><br /></div><div><b>A few reasons why doing this is great: </b></div><div><br /></div><div><ul><li>Canned soup is good and convenient but super high in sodium. </li><li>Canned soup is canned. It's not fresh. </li><li>Canned soup is canned. Packaging waste.</li><li>Canned soup, especially vegan, can be expensive.</li><li>Ready-made hot soup is VERY expensive. </li><li>This only took 16.27 minutes and it would have taken way longer to drive to a restaurant and pick something up, plus, if I had a car, there is the whole gas expense. </li></ul></div><div>TIP for the considerate: since you'll be hogging the microwave for about 15 minutes, try to make your soup at an off-peak time. You can just add a little more water later and heat it up. </div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4356063446530252903.post-58109004645215031132010-03-11T15:41:00.000-08:002010-03-11T16:37:57.253-08:00I have returnedEnough of my absence. I miss my blog. I am back! The last time I blogged, was the last day of my rash of unemployment. Once I got my job back and hooked up with a great boyfriend and moved and started traveling a whole bunch and went back to school, I suddenly ran out of time. In the past 8 months, I have: been to Canada for the Olympics; danced on-stage with a band; started taking Russian but the dropped out but then decided to take it again; drank over 25 types of beers; and fell in love. Mushy, mushy. Hi Mikey! I love you my little otter-bear. <div><br /></div><div>Just had a brilliant idea! Two ideas, actually. I'm currently in the process of become a certified professional Spanish/English translator and it would be great practice to post in both languages. I'm gonna check with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">theppk</span>.com and see if it would be better two have one blog for each language, or to have one blog in both languages? Please tell me what you think. </div><div><br /></div><div>Also, I gonna start a little series on a topic about which very little is written. Cooking at work! See, I do not enjoy fast food, I like healthy stuff. I keep a couple of staples at work so that if I forget to bring a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">home cooked</span> lunch, I can cook at work. I am not a chef. I wish! I work in an office, for a website. With some simple utensils, basic ingredients, water, a microwave and an open-mind, I've come up with some very interesting and delicious concoctions: peanut butter potato soup, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sriracha</span> peanut butter sauce, steamed greens... What I find so cool about this is that it's fun and I feel good plus <b><span class="Apple-style-span" style="color:#3333FF;">lunch only costs me a quarter with these top-secret tips</span></b>. This series will introduce to you my unconventionality. I've been wanting to do this for a while. Plus, I just opened my one gallon canned pumpkin and this will be a great way to use it up. </div><div><br /></div><div>Well, I better start cooking! I promise at least one post before the end of the week. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4356063446530252903.post-24687945972695998832009-06-25T20:23:00.001-07:002009-06-26T00:26:29.933-07:00Amaretto & Poppyseed Pudding with Cranberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOu9MZ0xan6Btm_IFC3W_25dyHodTT1I5G3aTkEBEnA-ruJWz7V8VtuyePSzA-nKjLAFYqSsR5q6jqwV80v8mgRuLDYBs7rYYAuVYG1hVM_TUEIuhrclfPPrAXtX0RGbkMPizKP7QtO0/s1600-h/pudding1.jpg"><img id="BLOGGER_PHOTO_ID_5351508989417418242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 317px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOu9MZ0xan6Btm_IFC3W_25dyHodTT1I5G3aTkEBEnA-ruJWz7V8VtuyePSzA-nKjLAFYqSsR5q6jqwV80v8mgRuLDYBs7rYYAuVYG1hVM_TUEIuhrclfPPrAXtX0RGbkMPizKP7QtO0/s400/pudding1.jpg" border="0" /></a><br /><div>I sought something sweet but didn't feel like putting too much effort in to it. I was yearning for something cold and creamy that I'd never had before. So, I looked into the cupboard to see what I have. That's my M.O... I make stuff from stuff that I have. I found almond milk, cornstarch, sugar, sweetened dried cranberries and amaretto. Did someone say pudding? Oh, but this is not your typical pudding, this, I daresay, is luscious and verrrrrrry sensual. </div><br /><div></div><br /><div>I just love bitting in to poppyseeds and they look so pretty freckling the creamy, dreamy scented pudding. I added the cranberries to further provide color contrast but also to give it a slight tartness. If you don't like Amaretto or just don't want to have to buy a bottle just for this recipe, I suggest almond axtract or plain ol' vanilla. </div><br /><div></div><br /><div>This dessert is so cheap (about .25 per serving) and easy and even kinda fancy! AND it's light. AND low-fat AND low-cal AND even gluten-free. </div><br /><div></div><br /><div>Would be awesome in crepes or served as a parfait with layers of crushed cookies. </div><br /><div></div><br /><div><strong>Amaretto Poppyseed Pudding with Cranberries</strong> </div><br /><div>(serves 4) </div><br /><div></div><br /><div>2 cups almond milk (or soymilk)</div><div>1/4 cup sugar (1/2 cup if you like your puddings really sweet) </div><div>3 tbsp + 1 tsp cornstarch </div><div>3 tbsp Amaretto (can substitute 1 tbsp almond extract or good vanilla extract)</div><div>1 tbsp poppyseeds </div><div></div><div>1 tsp lemon zest </div><div>pinch of salt </div><div>1/2 cup dried sweetened cranberries, chopped </div><div>garnish with toasted, slivered almonds and cranberries </div><br /><div></div><br /><div>In saucepan whisk together milk, sugar, starch, amaretto, poppyseeds and salt until all lumps disappear. Cook over medium heat, whisking constantly to avoid lumps, about 5 minutes or until thick. </div><br /><div></div><br /><div>Pour into serving dish and let cool about 10 minutes and then refrigerate until cold, about 2 hours. Tip: if you put it into a large shallow dish, thereby increasing surface area, you can cut the cooling time in the fridge to an hour or less. Make sure to cover with plastic wrap touching the surface of the pudding to prevent "pudding skin". </div><br /><div></div><br /><div>Serve cold--garnish with toasted nuts and more cranberries. I served mine in a highball glass--to fancify even more, try a martini glass, like all the frou-frou chefs are doing nowadays. </div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4356063446530252903.post-38274627884464220032009-06-20T23:07:00.000-07:002009-06-20T23:51:45.022-07:00Spicy Chile con Queso Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_e2RJwojqSDl2zy1PvnBBNgKztQHaqh-ab5AXeAOvjZMYIYaY4r9MSRNPpSJNvjY6l5AFRnJpz4PTaZkotocXmQ38jV7ko_PNFnNZPpY3ORPTHqWfIyKzyTjvpbX-vHk3PzK75RztGGc/s1600-h/queso+potatoes.jpg"><img id="BLOGGER_PHOTO_ID_5349666231297523730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_e2RJwojqSDl2zy1PvnBBNgKztQHaqh-ab5AXeAOvjZMYIYaY4r9MSRNPpSJNvjY6l5AFRnJpz4PTaZkotocXmQ38jV7ko_PNFnNZPpY3ORPTHqWfIyKzyTjvpbX-vHk3PzK75RztGGc/s400/queso+potatoes.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div></div><br /><div>I just love art shows! Just got back from <a href="http://www.northparknights.org/">http://www.northparknights.org/</a> here in San Diego and had such a nice time. Sometimes I forget how cool it is to live just blocks away from these arty-farty places and shops and all the trendy restaurants and bars. At one of the galleries, which was actually Bank of California lobby, there were free snacks, which included cheese cubes. That inspired me to rush back home a create a spicy queso dip! It's spicy, tangy, creamy--everything a queso dip should be. </div><br /><div></div><br /><div>Lately I have come to prefer using chickpea flour (besan) as a thickener for a lot of my sauces. I think besan works particularly well in this queso because it maintains the protein component that makes cheesiness possible (just a theory of mine). For the same reason, I also used a few tablespoons of tahini. Plus, to me, tahini has a slight cheesy flavor. For tanginess, apple cider vinegar, of course! </div><br /><div></div><br /><div>This sauce/dip is excellent on baked potatoes! Or try it on nachos! </div><br /><div></div><br /><div>This sauce would fool most cheese-lovers. Great for potlucks! Try it on your favorite omni. Not "on" them, unless you're into that...but you know what I mean! </div><br /><div></div><br /><div><strong>Spicy Chile con Queso </strong></div><br /><div>(makes about 4 cups)</div><br /><div></div><br /><div>1 tsp oil, I used canola </div><br /><div>1 medium tomato, chopped</div><br /><div>1/2 medium onion, chopped</div><br /><div>1 jalapeno, finely chopped </div><br /><div>2/3 cup besan (chickpea flour)</div><br /><div>1/3 cup nutritional yeast </div><br /><div>1 tsp garlic powder</div><br /><div>3 cups water</div><br /><div>3 tbsps tahini</div><br /><div>1 tsp salt </div><br /><div>3 tbsps apple cider vinegar </div><br /><div></div><br /><div>In a pot, saute tomato, onion and jalapenos in oil until tender. Over medium heat, add besan and nutritional yeast and mix well with a fork to break down any possible lumps. Add garlic powder, water, tahini, salt and vinegar and cook for about 15 minutes, whisking often so it doesn't stick to the pot. </div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4356063446530252903.post-398570322456257512009-06-17T17:48:00.000-07:002009-06-18T00:38:50.391-07:00Hijiki Seitan Ceviche with Nopalitos & Wild Rice -- A fresh summer dish!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraYYuZgtQyIUqvsCoZBhbLWMBe8NlVGvFpcVzDv37HdtSs9mF8gmHP8b7ai07_MhuY5DxFQrOGEZ1NjV9PDm8aV9Vb4wV8poztoofcRbtk4xIjJ5p7rEgL0cnsMeZOTZV0_3Y4ZrlgSA/s1600-h/ceviche+tostada.jpg"><img id="BLOGGER_PHOTO_ID_5348556656489649922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 279px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraYYuZgtQyIUqvsCoZBhbLWMBe8NlVGvFpcVzDv37HdtSs9mF8gmHP8b7ai07_MhuY5DxFQrOGEZ1NjV9PDm8aV9Vb4wV8poztoofcRbtk4xIjJ5p7rEgL0cnsMeZOTZV0_3Y4ZrlgSA/s400/ceviche+tostada.jpg" border="0" /></a> <div><div></div><br /><div></div>I just had dinner and it was even better than I expected. Tangy, spicy, savory and fresh--hijiki seitan ceviche with nopalitos and wild rice on a store bought tostadas. Now I am sitting here, with a smiling and wondering why I never made vegan ceviche before.<br /><div></div><br /><div>For the most part, I cook from my pantry. Sometimes I find inspiration in cookbooks and online but generally I just put stuff together. Confession: I always think the things I make are good but I only share the good stuff, be it online or in real-life. Some of my concoctions are too weird-looking. But my concoction today, looks nice and I wish my omnivorous roommates were not so vegan-phobic because I made A LOT and they are certainly missing out! </div><div></div><br /><div>Today, I discovered a bag of Hijiki in the cupboard. And then I thought about the 25 lbs. of gluten that I have. Then I remembered, with a deep sense of longing, that just last summer I would get my vegan ceviche fix at the now-defunct Rancho's Natural Market here in San Diego. To be quite honest, their ceviche was not "all that" but it was the only vegan ceviche around. I'd never made my own vegan ceviche before. Then I thought about my old landlord, Bruno, who was from Peru and loved talking, exhaustively about ceviche. So, it has been decided for me: I must make ceviche!</div><div></div><br /><div>I added wild rice for textural/color contrast, to make the ceviche a little more substantial and because I just love it. The hijiki imparts a subtle "oceany flavor". If you can't find hijiki, I am sure a pulverized sheet of nori might work just as well. Make sure to chop seitan into small pieces so they can thoroughly absord all the wonderful flavors. </div><div> </div><div></div><div><em>A note on SEITAN: I think I have finally come up with a simple and fool-proof seitan recipe. With the addition of the chickpea flour it's tender and not rubbery. That's the first secret. Plus, it mellows out that hard to describe gluten flavor. Without the hijiki and soy-sauce, this is my basic seitan. You can season the basic version with your favorite spices and seasonings. The second secret is wrapping it up really tightly with clean tea towel, kind of like a hard candy. Tie the ends. Boil it wrapped up like this. Beware: If any of the seitan escapes, it will be spongy! Another benefit of making it this way is that you don't have to season the boiling liquid as all the flavors are contained in the bundled seitan. Try it and let me know what you think.</em></div><br /><p><strong>Hijiki Seitan</strong></p><p>1 cup gluten powder</p><p>1/2 cup chickpea flour</p><p>1/4 cup hijiki </p><p>1/4 cup soy sauce </p><p>2 tbsp oil</p><p>1 cup warm water </p><p>Mix flours & hijiki. Separetely mix soy sauce, oil and water. Add to dry mixture. Knead well. Let stand for 10 mins. For into a log, or chub and tightly wrap with cheesecloth or other impeccably clean fabric. Boil in large pot of water for 1 hour. </p><p></p><p><strong>Hijiki Seitan Ceviche with Nopalitos and Wild Rice </strong></p><p><strong></strong></p><p>3 medium tomatoes, chopped</p><p>1/2 onion, chopped</p><p>1 jalapeno, finely chopped</p><p>juice of 4 limes</p><p>2 cloves garlic, pressed or finely chopped</p><p>3 tbsp olive oil </p><p>1/2 cup chopped cilantro</p><p>1 large cucumber, remove seeds and chopped </p><p>2 cups chopped nopalitos (if using fresh, blanch first OR if using canned rinse well) </p><p>1 cup cooked wild rice </p><p>1/2 cup hijiki </p><p>4 cups chopped seitan (I used my "hijiki seitan") </p><p>Mix all ingredients in a large bowl and let marinate at room temperature for 1 hour. Can be served at room temperature or cold. </p><p>Serve on tostadas with avocado and extra limes. Also good with saltines. Great with an icy cold Mexican beer! </p><br /><br /><p></p><br /><br /><p><br /></p><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4356063446530252903.post-73686276082947267112009-06-15T20:15:00.000-07:002009-06-15T21:52:14.046-07:00Sesame Poppy Tahini Crackers (with or without Spirulina) & Tahini Salsa Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnpm4hnGOcvnXcqIN6f3EHTr0fy5vqmxyAfcVB-K0r_Kidier_1xGrqCcmeqvNSOmHPy2-AXOe4znNrKjBr8PY_HrPueyjWl53Tu-u8jDZ64fJKyDJMFHwEpbemc7XVpLzupkdgzVvnA/s1600-h/crackers+with+spirulina.jpg"><img id="BLOGGER_PHOTO_ID_5347781932333086930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnpm4hnGOcvnXcqIN6f3EHTr0fy5vqmxyAfcVB-K0r_Kidier_1xGrqCcmeqvNSOmHPy2-AXOe4znNrKjBr8PY_HrPueyjWl53Tu-u8jDZ64fJKyDJMFHwEpbemc7XVpLzupkdgzVvnA/s320/crackers+with+spirulina.jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNb_DTZnCbqNbwWTa4w1gf7o0dyfIkriZvzkZgbbU0MZ8Yl_2_4GVljRhfdqaCRTnLJNelWAYbJxQUYaKwUrkLAeY1X2F1iIsKvp0GIJZ6VjEKMaS9gdHDDCL8q9tCctGI9t8ypzJmi0/s1600-h/crackers+on+display.jpg"><img id="BLOGGER_PHOTO_ID_5347781666788573506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNb_DTZnCbqNbwWTa4w1gf7o0dyfIkriZvzkZgbbU0MZ8Yl_2_4GVljRhfdqaCRTnLJNelWAYbJxQUYaKwUrkLAeY1X2F1iIsKvp0GIJZ6VjEKMaS9gdHDDCL8q9tCctGI9t8ypzJmi0/s320/crackers+on+display.jpg" border="0" /></a><br /><br /><div></div><br /><div></div><br /><div></div><br /><div>Yesterday I went to the grocery store. I know! It's hard always being on the cutting edge. I spotted some bulk brown rice flour which was super cheap. I knew I had to have it. </div><div></div><br /><div>Then I got home and looked in my cupboard and there it was, giving me "that look"--my 20 oz container of spirulina a.k.a. blue green algae. Now, of course I know that it is supposed to be really healthy. Why else would anyone buy that much? However, I didn't realize that mixed into any liquid, spirulina would make me gag, which is really strange, seeing as almost no non-animal food in existence can do that to me.</div><div></div><br /><div>I had been doing a bit of online research and found that spirulina should not be heated so as to preserve it's nutritional benefits . Inspired by "Spirulina Popcorn" where you take hot, freshly popped corn and put it in a paper bag and sprinkle in spirulina and shake to coat, I came up with this AMAZING cracker. I seriously love it. I just ate a whole plate and they made me feel tingly good--like really focused and energized. Maybe spirulina is a "wonder food" or maybe it's all in my head. </div><div></div><br /><div>They taste just list those seaweed rice snacks. If you like those, I guarantee you'll like these. I'm not just saying that because I invented them, I'm saying it because in my heart and in my mouth I know it's true! </div><div></div><br /><div>The recipe below makes a nice, hearty, cheesy tasting cracker. Excellent as is. I made half into plain (without spirulina) and half with spirulina. </div><div><strong></strong></div></div><div><br /><div><strong>Sesame, Poppy, Tahini, Chickpea Powder, Brown Rice Flour Crackers</strong> </div><div>(makes a lot--a lot is a relative term, depends on how you cut 'em)</div><div></div><br /><div>1/2 cup sesame seeds</div><div>2 tbsp poppy seeds </div><div>1/4 cup "nooch" a.k.a nutritional yeast </div><div>1/2 tbsp garlic powder</div><div>1/2 tbsp onion powder </div><div>1/2 cup chick pea flour </div><div>1/8 tsp cayenne powder</div><div>1/8 tsp curry powder </div><div>1 1/2 cup brown rice flour </div><div>2 tbsps vegan sugar</div><div>1/2 tbsp salt </div><div>2/3 cup tahini </div><div>1 cup hot water </div><div>3 tbsp vinegar </div><div></div><br /><div>Mix all seeds and dry ingredients really well. Add tahini and mix with fork until mixture resembles coarse crumbs. Add hot water and vinegar and get your hands in there and mix well until you have a pliable dough that does not crumble apart. If too dry add a tbsp more water. If necessary, repeat until dough stays together. </div><div></div><br /><div>Let dough rest, covered, at room temperature, for 20 minutes. </div><div></div><br /><div>Cut dough in half. Spread out an <strong>overturned</strong> sheet cake pan or baking tray--no need to oil as the oil from the tahini will keep crackers from sticking to your pan. Then take a rolling pin and roll it 1/4 in thick. Cut off edges to leave a large rectangular shape. </div><div></div><br /><div>With a pizza cutter score rolled dough into desired shapes. I made basic squares. Score with prongs of a fork. Do not separate cut dough! </div><div></div><br /><div>Bake in 375 degree oven for 10 minutes. Take out of over and separate, then back into the over for another 7-1o minutes or until they start to brown slightly around the edges. Serve with your favorite dip. </div><div></div><br /><div><strong><span style="color:#009900;">NOW--if you wanna make them REALLY good</span></strong>. </div><div></div><br /><div>Put half a recipe of still warm crackers into a paper bag. Sprinkle in 4 tbsps spirulina powder. Shake around carefully to distribute powder. Enjoy! </div><div></div><br /><div><em>WARNING: This might not be the best cracker for dipping, unless you don't mind your dip getting tainted. Maybe put dip on the the individual cracker?</em> </div><div></div><div></div><br /><div><strong>Tahini Salsa Dip</strong></div><div></div><br /><div>1/3 cup tahini</div><div>1/3 cup your favorite salsa--I used Smokey Fire Roasted Carrot Jalapeno Salsa (my recipe from yesterday's post) </div><div>2 tbsps lemon juice</div><div>3 tbsps Sriracha</div><div></div><br /><div>Mix well & serve. Resulting dip will be nice and thick. Spicy & slightly sweet. Sriracha covers up the slight bitterness of the tahini. </div><div></div><br /><div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4356063446530252903.post-53938575882336718402009-06-14T15:24:00.000-07:002009-06-15T18:18:01.348-07:00Vegan Chorizo Gorditas & Smoky Fire Roasted Carrot Jalapeno Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbF-6SfBHAMEssMHeByqdKBLSdA7Lj81EuH_H9DXFImaK9UP8EPlw9iS4AlzkxE9dLbvz0DaX-KWFqHNAwDSP0POCl5DK5yjGWVzZblJGWoSk7RyI0iVnDmEtWJklvqgimCWqG-sjkdXQ/s1600-h/DSC01125.JPG"><img id="BLOGGER_PHOTO_ID_5347719635761698498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 390px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbF-6SfBHAMEssMHeByqdKBLSdA7Lj81EuH_H9DXFImaK9UP8EPlw9iS4AlzkxE9dLbvz0DaX-KWFqHNAwDSP0POCl5DK5yjGWVzZblJGWoSk7RyI0iVnDmEtWJklvqgimCWqG-sjkdXQ/s320/DSC01125.JPG" border="0" /></a><br /><br /><div>Yay. Here I am, and here you are. Welcome. First post, first blog. After much convincing from friends to do something creative and food-related and after 6 months of being unemployed, I decided to get off my ass. Yeah, the "TET" got me--"TET" is my acronym for "tough economic times". Ugh, such a hackneyed and trite phrase-so trite, it makes my stomach churn. I am not really so bothered by what denotes/connotes rather by the lack of creativity and the fact that newspapers & magazines haven't yet started to abbreviate somehow, perhaps using my acronym.<br /></div><br /><div>Enough of that. On to the food.<br /><br />In El Paso, TX, and in the land from which I hail, summer means festival "gorditas". Please forget the Taco Bell lie as true gorditas are nothing like that. Think of a thick corn tortilla (about 1/3 in thick), deep fried and while still hot, cut open like a pita. Then stuffed with meat & potato & onion mixture, shredded lettuce and cheese. El Pasoans are truly fanatical about these. In fact, gorditas are, for some, the sole reason to go to a carnival or festival. The gordita stands always have loooong lines and most vendors sell out EVERY night. I've been to festivals that had maybe about a total of 30 boths with 10 of them being gordita sellers. </div><div></div><div></div><br /><div>In high school, in marching band camp, jajaja... but yes, in band camp, our big fund raiser was a gordita dinner. The band members and band parents prepared everything. We sold tickets in advance. Huge money maker--in a weekend we would raise at least $5,000. I loved volunteering for this event because we would get to take home all the wounded soldiers--the misshapen or torn gorditas! jajaja--me and my ulterior motives. </div><div></div><div></div><br /><div>Now I live in San Diego, CA and miss my little gorditas, so what is an unemployed girl to do but make her own. Not only am I broke, but there is no place in outside of El Paso that sells them. Plus, I love a challenge. This is what I came up with and it certainly hit the spot! Would be even more awesome with sides--spanish rice & refried beans. </div><div></div><div></div><div>First, you need some Maseca--the key ingredient in gorditas. You can find this near the flour at your local grocery store. I've seen it at most major markets. It's an instant masa corn flour, made of white or yellow corn. It's gluten free, cheap and easy to work with. Also great for making corn tortillas and tamales. I've found that if you leave it out in the cupboard it can go rancid so I keep it in the package in a sturdy ziploc in the freezer. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4SvEhUZ6hFhc7SoZfzQaXp6XvjPbykiNMkKXzU-jObQvekRXPA5pgiL1vnRict9gz5DvKxeroTZoydNSsGCb6VaC7riGGucPRLkiSX3p2uVCOJgy1bEZXetJCuu2aQU-l2ACu8um2SI/s1600-h/maseca.jpg"><img id="BLOGGER_PHOTO_ID_5347345150980718130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4SvEhUZ6hFhc7SoZfzQaXp6XvjPbykiNMkKXzU-jObQvekRXPA5pgiL1vnRict9gz5DvKxeroTZoydNSsGCb6VaC7riGGucPRLkiSX3p2uVCOJgy1bEZXetJCuu2aQU-l2ACu8um2SI/s320/maseca.jpg" border="0" /></a><br /></div><br /><div><br /><br /></div><br /><div></div><br /><div><br /><br /><br /></div><br /><div></div><br /><div><br /><br /><br /></div><br /><div></div><br /><div><br /><br /></div><div></div><div><strong>Gorditas</strong></div><div>(makes 8) </div><div></div><div></div><div>2 cups Maseca</div><div>2 cups warm water (but may require more based on ambient humidity levels in your area)</div><div>1/2 tsp salt</div><div>1/2 baking soda</div><div></div><div>Sift dry ingredients together. Make a little well in the center and pour water and mix with your hands. Dough should be pliable and not stick. If too dry add a tablespoon of water and keep working until you get the right consistency, adding more water as needed. If too sticky, or rather, pasty, add in a tablespoon of Maseca until it's the consistency of sold Play-doh. </div><div></div><div></div><div>Cut into 8 equal pieces. Roll each into a ball and flatten by hand until you get 8 round patties that are each about 1/3 inch thick. You don't want them too thin, I'll explain later. You don't want them too thick lest the center not cook. </div><br /><div></div><div></div><div>To cook, either deep fry until golden brown (this is the tradition way) or cook on a hot oiled skillet for about 2 minutes on each side (this is my way, healthier--I call it "gorditas secas, meaning dry gorditas). </div><div></div><div></div><div></div><div></div><div></div><br /><div>As soon as they are cooked, while still hot take each gordita and split horizontally, like a pita bread. If you let them cool, they get kind of hard making it almost impossible to split them without tearing them apart. Gorditas are ready to be filled like a pita pocket sandwich. Once filled add: shredded lettuce or cabbage, chopped tomatoes, chopped onion, salsa--you know, the typical taco stuff. </div><div></div><div></div><div></div><br /><div><em>Note: Growing up, my mom and I would make "gorditas secas" and not split them. As soon as they were cooked we would take the hot gorditas and poke little holes in them on one side with a fork or knife and smeared on a little Mazola corn margarine (that was our favorite) and add a little salt. You should try this! Also good smeared with refried beans. Be creative.</em></div><div><em></em></div><div><em></em></div><div><em>Now that you know how to make these, I suggest you keep a sack of Maseca handy! So easy to make and so good.</em></div><div></div><div></div><br /><div><strong>Spicy Chorizo, Potato, Zucchini Filling</strong></div><div></div><div></div><div>2 tbsp canola oil </div><div>2 medium russet potatoes, small dice (I prefer like them with the peel on, but)</div><div>1/2 onion chopped</div><div>1 jalapeno chopped, or less, depending on how spicy you like it </div><div>8 oz Vegan Chorizo</div><div>1 clove garlic, chopped </div><div>1/4 cup tomate sauce </div><div>salt, to your taste </div><div>pepper, to your taste </div><div>1 medium zucchini, medium dice </div><div></div><div></div><div>Heat oil in a non-stick frying pan add potatoes, spread out so they are in an even layer. Cook on high heat for 5 minutes or until browned on one side and then stir them once and cook another 5 minutes. Add onion, jalapeno and crumbled chorizo. Cook another 5 minutes or until onion is softened. Add zucchini tomato sauce, garlic, salt and pepper and stir again. Cover, reduce heat and let cook for 10 minutes or until potatoes are softened. </div><div></div><div></div><div></div><br /><div><em>Note: Zucchini goes in last because it cooks so rapidly and you don't want it to get all mushy. </em><br /></div><div></div><br /><div><strong>Smoky Fire Roasted Carrot Jalapeno Salsa</strong> </div><div>(makes a LOT--about 4 cups)</div><div></div><br />4 medium carrots, whole but peeled<br /><div>2 whole jalapenos </div><div>1 tbsp oil</div><div>1/2 tsp cumin seeds </div><div>1/2 chopped onion</div><div>2 cloves garlic, chopped </div><div>3 tbsp tomato paste </div><div>1/2 tsp dried oregano </div><div>1 1/2 cups water or vegetable broth </div><div>1/4 cup cilantro, coarsely chopped </div><div>1 whole lime, juiced </div><div>salt, to your taste</div><div>black pepper </div><div></div><div></div><div></div><br /><div>Char carrots and jalapenos either on a cast iron skillet or an a grill. Make sure to really char the heck out of 'em as this is what will impart the smoky flavor!</div><div></div><div></div><div></div><br /><div>In frying pan, heat oil and add cumin and let toast for 1 minute. Add onion and cook for 1 minute until soft. Add garlic, tomato paste, charred jalapenos and carrots along with water or broth. Stir well so tomato paste is dissolved. Cover and let cook over low heat until carrots are fork tender. Let mixture cool then dump mixture into blender or food processor along with cilantro, lime juice, salt and pepper. Blend until smooth. Keeps about 5 days, refrigerated. </div><div></div><div></div><div></div><br /><div><em>Note: Don't worry that you made so much of this stuff! Don't let it go to waste! This salsa would be great in lieu of tomato sauce in spanish rice. Also great as an enchilada sauce or for chilaquiles. Ooh, what about using it as a base for tortilla soup? </em></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Came out spicy, smoky and just a tad sweet! It's in a shot glass only for presentation, it's not like I expect you to take the spicy shot! Though, on second thought... That but that brings up a question. When I go to the taco shops I always get extra salsa and love doing shots of it. My friends think this is the weirdest thing ever. Tell me, are there others like me out there? There must be!</div>Unknownnoreply@blogger.com3