Limerick Me This

I was sitting at my kitchen table this evening, well a loaner kitchen table, it is acting as my kitchen table until I get my own set up in my new digs, but that is aside the point.  I was sitting there enjoying my breakfast I made for dinner.  I love dinner breakfasts or breakfast dinners.  Ahem, but yes, eating and reflecting.  Reflecting on all that I have on the go and how the pile seems to be growing rather then flowing.  It seems I have scared myself into an idle state because I am dwelling on what needs to be done rather then getting it done.  A wise owl has said to me, "just pick one thing on your list and do it, don't think about the other things."  So, here I am, taking half of the advise and posting a post I have been meaning to post for the past two months, but still dwelling in the ramblings above.  But, lets not worry about that.  We'll sweep that previous spewing of words under the carpet and continue on our merry way.

After I dwelled, I was thinking about all that is great in my life.  The wonderful people I am surrounded by, my art, my kitchen (even if it is a loaner).  And even though I have been idle and quiet on here I have still been creating.  Below are a mouthful of eats to be ogled.  But first a little limerick:

There once was a man from Nantucket

(haha, just kidding)

The real one:

I tried very hard to be veg,

I even called my vegan friend reg

but we ended up at dawn

sitting on my lawn

and nibbling on my front hedge.

That is for anyone finding it hard making the switch full time or part time.  I hope my blog will help you out and if you are reading this, check out all the other wonderful vegan blogs I have linked on the side.

Now for FOOOOOD...

Pictured above is a butternut squash soup and a black bean wrap I created inspired by a little tavern I immensely enjoy.

Madhouse Black Bean Wrap Wannabe

Roasted Vegetables (I used carrots, red onion, mushroom, garlic and red pepper)

Lettuce 

Cooked rice

Cooked black beans

Cumin

Chili Powder

Lime Juice

Guacamole (my recipe follows)

BBQ Sauce (kraft tastes just like what the restaurant uses)

Whole wheat wraps (I made my own, the recipe is found here)

All you have to do is mix you rice, black beans, cumin, chili powder and line j to taste.  Make as little or as much as you want.  I used equal parts black bean and rice, mixed with enough spice to flavour, not over power.  Lay a leaf of lettuce on the wrap followed by the bean/rice mixture, roasted veggies, guac and bbq sauce.  Fold the top and the bottom up and then roll the sides over.  Try not to over stuff because it could get messy.  When I make these or order them out, I get the guac and bbq sauce on the side and add a little to each bite.

Guacamole

2 Mashed large avocados

1 Finely chopped medium tomato 

1/2 Finely chopped small red onion

2-4 Minced cloves of garlic

1 Large lemon (juice only)

Salt and pepper to taste

Mix all the ingredients together and let them sit in the fridge for a few hours or over night to let the flavours jive.

Some Peanut Butter cookies I made, diabetic friendly.

I made this soup using the left over rice and beans from the wrap above.

And below is a Vegan Stawberry Cheesecake I made for my mom for her birthday.  She is a diabetic and never gets to have cheesecake anymore.  So, I found this recipe in La Dolce Vegan and substituted the sugars with mom friendly ones.  It worked out so well.  I was quite proud of my first vegan cheesecake making experience.  

Now go give your mom a hug, or a friend, or your lover, or your cat, or yourself, whomever is in hug distance.  The recipient is sure to enjoy. 

xo.  

Soupathon is On!

So I have decided to start making some soup.  Marvelous time, I know, since the sweltering heat of summer is just kicking.  But when you want soup, you want soup.  The first round is a triathlon of sorts, mainly due to the three soups in this post.  The next meet will be held at another date in the near future perhaps when it is a bit cooler.  I hope you enjoy.

Szechuan Carrot and Sweet Potato Soup

2 tbsp. Extra virgin olive oil

1 Chopped medium onion

2 Minced cloves of garlic

1 tsp. Curry powder

1/2 tsp. Cumin

1 tsp. Ginger Powder

1 tsp. Thyme

1/2 tsp. Dry basil*

1 tsp. Chili flakes (or to taste)

3 c. Water**

3 1/2 Chopped large carrots

2 Chopped medium sweet potatoes

3 tbsp. Soy sauce

Salt and Pepper (to taste)

2 tbsp. Peanut butter (not generous)

1 tsp. hot sauce (optional)

 

Saute first nine ingredients for 6 to 8 minutes, until onions are soft, in a medium to large sauce pan.  Add the next three ingredients, plus 2 tsp. Soy sauce and salt and pepper.  Bring to a boil, reduce heat and simmer for 45 minutes until all vegetables are very soft.  At this point blend in a blender and return to sauce pan.  Add peanut butter, hot sauce and remaining soy sauce and cook another 5 to 10 minutes.  You may need additional water if you find the consistency to thick.  I would probably add more next time to make it soupier, as you can tell by the photos, quite thick, but lovely.  You can top it with some chopped cashews or peanuts.  Ideally, I would have topped it with vegan sour cream but I do not have any and have not found a good way to make it here yet.  If you have, do try.    

*Fresh basil would be even better if you have it. About 1 to 2 tsp. chopped.

**Use vegetable broth if you have it, I did not, but water works famously.

The next soup is my veganized Doen Jang Chigae which is actually a korean bean paste stew.  But it is more soup like to me, so I'll label it soup.  Looking at the pictures it does look stewy~thick soup~stewp?  Anywho, it is very delicious and simple.  Some have compared it to a ass kickin miso.  I'll let you decide

Doen Jang Chigae

1 tbsp. Extra virgin olive oil

1 Sliced hot green pepper

1/2 Chopped medium onion

1 Chopped large carrot

1 Chopper stalk of celery

1 Minced Clove of garlic

2-3 tbsp. Korean soy bean paste*

2 c. Water

1 tbsp. Korean chili flakes (or to taste)

1/2 Chopped cabbage

1/4 Chopped bell pepper (red or yellow or both)

1/2 Chopped medium zucchini

1/2 c. Cube extra firm tofu

*I used sunchan doen jang which is a brown paste with no added oil.  Some are red and with oil, I am sure it would work just as well, but perhaps with a different taste.

Saute the first six ingredients for 8 to 10 minutes, in a medium pot.  I used a stone pot on a gas stove, how it is traditionally made, but I have made it in a regular sauce pan and it works well too so do not fret.  Add bean paste and cook for another minute.  Then add the water and chili flakes, cook another couple of minutes.  Add remaining ingredients and simmer for 15 to 20 minutes cover.  No need to bring to a boil in stone pot.  I do briefly when using a regular one though.

Now to tomato some soup or soup some tomatoes.  Mmmmm, how I loved tomato soup growing up, the Cambell's variety, with what I called butter fingers for dipping.  Basically, it is just sliced bread with butter cut into strips or 'fingers.'  This soup which is much healthier and heartier kind of reminded me of soup from the past.  The recipe, more or less, is from Persistent State Vegetarian and it goes like this:

Classily Classic Tomato Soup

1 tbsp.  Extra virgin olive oil

2 tbsp. Whole wheat flour

2 tbsp. Water

2 Chopped stalks of celery

2 Chopped medium carrots

1 Chopped medium onion

2 Minced cloves of garlic

1/2 c. Tomato paste

1 tsp. Dried basil (2 tsp. fresh if you have it)

Salt and Pepper

1 c. Water

3 Chopped very ripe tomatoes

1/3 c. Soy milk

2 tbsp. sugar

2 tbsp. apple cider vinegar

Make a roux by mixing the flour and oil in heated sauce pan. It will make you soup thicker as it cooks.  Drop in the next five ingredients in and cook 5 to 10 minutes.  Add tom paste and basil, cook two more minutes.  Then add the chopped tomatoes, water, salt and pepper to taste.  Cook another 10 to 15 minutes until all veggies are quite soft (especially if blending).  Next, add the soy milk and cook 3 minutes longer.  Now it is time for the blend and return to the pot on low heat.  Here is where you make the gastrique, which is just caramelizing the sugar with the vinegar until syrup like.  Pour into the soup. Stir and eat.  I found the gastrique really kicked the soup up a few notches from damn good to amazing.  I hope it makes your tummy happy.