p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Archive for April 2009

Tate’s Birthday Cake

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Remember the orange cake I made for my dad last month? I made it again for Tate’s birthday last week. I’ve never made cake for this circle of friends before, so I wanted to make something I’d made before (no experimenting with red velvet or rose water! Lucky old friends get to be my guinea pigs.) I ran out of time on Tate’s birthday– the whole day was set back by a couple of hours, so I wasn’t able to get too fancy with decorating. I rarely leave myself enough time to really get into practicing decorating techniques. I should work at this.
The pale orange colour comes from combining a whole bunch of red and yellow India Tree brand food colouring. This stuff is quite expensive, and you need to use tons of it for any colour to be visible at all, but it is all natural and vegan. The green is just cheap supermarket colouring.

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Written by phdelicious

April 20, 2009 at 6:00 pm

Posted in Baking

Sweet Potato Pie

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I made this for one of our Wednesday-cooking nights recently. From, of course, Farm Journal’s Complete Pie Cookbook, my 1965 prized pie tome. Sweet potato pies are usually custardy like pumpkin pie, but I chose this recipe that uses slices, like an apple pie, because it didn’t call for any eggs and so was easier to veganise.

Sliced Sweet Potato Pie
Pastry for 2-crust pie
1 and a half lbs. sweet potatoes (around 4 smallish-medium)
1 c. brown sugar
1/2 t. cinnamon
1/8 t. nutmeg
1/2 t. powdered ginger
1/4 t. salt
around 6 T. butter (Earth Balance vegan margarine)
1/2 c. heavy cream (I used full fat coconut milk and it worked perfectly)

Boil sweet potatoes until half-cooked, 15-20 mins. Peel (the peel should rub right off very easily) and slice thinly.
Mix brown sugar, spices, and salt.
Place a layer of sweet potatoes in unbaked pastry shell, sprinkle with some of the sugar-spice mixture and dot with a little Earth Balance. Continue layering until all ingredients are used, dotting top with Earth Balance. Carefully pour coconut milk over top. Top with top crust, flute edges and cut vents.
Bake at 425F 30 to 40 minutes. If potatoes are still not tender, reduce temp. to 350F and continue baking until done (I didn’t have this problem- my potatoes were, say, 2/3-3/4 cooked after the boiling step.)

Written by phdelicious

April 18, 2009 at 7:48 pm

Posted in Baking

Choy Sum Stirfry

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Choy Sum is such a delicious green. I was rushing around and ran out of time to chop garlic and ginger, so this is just choy sum and carrot, stirfried and steamed with a bit of tamari, rice vinegar, and a smidgen of sesame oil and hoisin sauce. So simple but so delicious.

Written by phdelicious

April 13, 2009 at 3:41 pm

Posted in Meals

Pesto Lentil Couscous

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I went to the market and bought some nice green beans and basil and delicious small organic tomatoes (Tate thinks they’re strawberry tomatoes, and I think he’s likely right– they weren’t quite the size of either cherry or grape tomatoes, and were shaped a bit like strawberries). So here, I cooked some toasted Israeli couscous in some veggie broth, combined it with cooked French lentils (all these nationalistic food descriptors!) and sauteed up the tomatoes and beans. For the pesto I used toasted blanched almonds and pepitas, plus garlic, lemon juice, salt, pepper, basil, and olive oil. I used my blender, because my tired old food processor is in semi-retirement and I like to let him sleep as much as possible. He’s kinda had PTSD ever since he worked so hard over at Robbie and Laurie’s grinding prunes for vinarterta…

Written by phdelicious

April 12, 2009 at 6:43 pm

Posted in Meals

Passover!

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My friend Max holds a vegan Seder every year, and I think he really outdid himself this year with the food! Here we have BBQ Pomegranate Tofu from Vegan With a Vengeance, hummus, carrot raisin cabbage salad, roasted zucchini and eggplant, dill couscous salad, roasted potatoes, coriander tofu, curried cauliflower, beet quinoa salad, and olive tapenade. Not pictured: his great vegan version of charoset, and the ever-present matzoh boards. This meal was well worth the wait (it took us til about 11:30 to get to the meal break in the Haggadah this year…) Some pictures of the spread below.

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Written by phdelicious

April 12, 2009 at 1:31 am

Posted in Meals

Yogurt!

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Continuing with the breakfast vibe, here we have some Yoso brand plain soy yogurt with some pure maple syrup and cinnamon. I don’t have soy analogs all the time, but the Yoso products are quite good, with a minimum of cardboardy soy aftertaste.

Written by phdelicious

April 7, 2009 at 6:49 pm

Posted in Meals

Big Ol’ Brunch

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Fronch Toast from Vegan With a Vengeance and home fries with smoked paprika, among other seasonings. Pimenton turns potatoes into some kind of dream fry!

Written by phdelicious

April 7, 2009 at 3:56 am

Posted in Meals