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Plant-based Cooking!

Archive for September 2008

Leftovers and Callaloo

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Sorry for the absence! It’s crazy here right now with impending deadlines and a million (well, two hundred) cupcakes to make for Alicia and Jason’s wedding next weekend. I’ve been trying to make some room in my freezer so I’ve mostly been eating a lot of curry out of the freezer. But gear up for lots of cupcake pictures. AND I’ll be taking part in “Veganmofo,” or The Vegan Month of Food, set up by Isa over at the Post Punk Kitchen. A bunch of vegan blogs, including this one, are going to post as often as possible about all things vegan-food-related for the month of October.

Okay, so this was frozen-thawed-silken-tofu nuggets crusted in the “parmesan” I made for the eggplant parmezano, leftovers of which are also pictured, and some sauteed callaloo. Delicious!

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September 28, 2008 at 11:47 pm

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Eggplant Parmezano

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Here’s the Eggplant Parmezano from The Uncheese Cookbook. I used tomato puree from the freezer instead of fresh tomatoes. It was a lovely eggplant, but I wish I had been patient and broiled it a little longer in the first step. I thought it had broiled enough and that it would cook further in the sauce, but ultimately it still had a bit of a spongy-undercooked eggplant vibe. Ah, well. The sauce was tasty enough to make up for it.

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September 23, 2008 at 3:39 pm

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Callaloo Celeriac Stew

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This is the healthiest thing I’ve eaten all week. But also the most delicious. It has about eight million vegetables in it: celery root, potato, carrot, onion, garlic, sundried tomatoes, red pepper, dinosaur kale, kidney beans and local callaloo! Well, actually, I think almost everything was local, as I made it to the market this week. I started off with an almost-roux: a bit of olive oil cooked with a bit of flour, but I added in the onion early because on my hot gas stove the oil started to smoke a bit and I didn’t want to set off the alarm. Anyhow, the flour browned nicely while the onions caramelised and it was a very good base, after all. Then sauteed with the garlic and root vegetables for awhile. Then deglazed with a bit of white wine, added vegetable broth, thyme, marjoram, rosemary, tamari, a touch of balsamic vinegar, then simmered it all for awhile. Oh, and I thickened it with a bit of flour/water slurry a few times, playing it by ear. Added the greens and beans about 10-15 minutes before the end. Soooo good!

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September 22, 2008 at 2:06 am

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Grilled Cheez Sandwiches

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I’ve been making the Gooey Grilled Cheez Sandwich from The Uncheese Cookbook: above, we have it on raisin spelt bread; below, on rye. It wouldn’t fool anyone that still eats cheese, but I think it’s a delicious fall lunch: melty, crispy, tangy, very tasty.

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September 22, 2008 at 1:57 am

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Greenery Tagliatelle

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I had a bunch of vegetables needing to be used up, and this turned out to be delicious! First, I cooked and cut up a Gardein “chicken” breast. Then I caramelised an onion, added some dinosaur kale (a rare treat here!) and fresh cut corn kernels, added a touch of water and covered to steam, then added the “chicken” back in and a parsley-garlic-lemon juice gremolata I’d made in the food processor, and when everything was heated, mixed in the cooked pasta.

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September 17, 2008 at 3:21 am

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Tempeh Reuben

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Today for brunch I made a tempeh reuben from Vegan With a Vengeance. Very tangy and filling! The silken tofu Thousand Island dressing is really good, and I regret having to leave out the capers because I’m out; then it would be even better.

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September 14, 2008 at 7:07 pm

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Black Forest Cake

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Here’s the cake I made yesterday for Matthew’s birthday. He likes Black Forest Cake, so I got to make a cake I’ve never attempted before. I made a plain chocolate wacky cake from Papa Tofu: a batch and a half to make three layers. I got a jar of sour cherries in syrup and boiled them with a bit of arrowroot to thicken them a bit, and then added some brandy (this was loosely based on the Black Forest variation of the Chocolate Cherry Creme cupcakes from Vegan Cupcakes Take Over the World), and spread that mixture between the layers after brushing more brandy on every cake layer. You’re supposed to use kirsch, which is cherry brandy, but the Hamilton area is currently completely out of kirsch, according to my local LCBO. I made a standard buttercream, but only after I experimented on a first batch of frosting by making buttercream and then beating in blended cashew cream and silken tofu. This turned the first batch into custard, which you can now see surrounding the letters on the cake. It is now completely set up in my fridge, and could be used as frosting, but time was short and for the purposes of the cake I just had to make a new batch.
Then on the way there it started to rain, luckily there was a lot of plastic wrap over it. The cake plate was too heavy for me to also carry an umbrella, so it was a fun walk, to say the least. It was definite MacArthur Park material, but luckily the cake and I both arrived unscathed in the end!

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Written by phdelicious

September 14, 2008 at 6:57 pm

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