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Archive for January 2010

Mocha Mamas

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From Vegan Cookies Invade Your Cookie Jar. Espresso powder instead of most of the coffee extract (because I only had 1/2 t. of that!) A big hit with everyone who tried them.

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January 25, 2010 at 1:03 am

Pesto Couscous Lentil Salad

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Simple parsley pesto, Israeli couscous boiled in veggie stock, and cooked lentils. Voila, potluck dish!

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January 23, 2010 at 7:00 pm

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Call it “Asian Alfredo”

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When describing things I make, I always regret not having exact measurements or timings down. Then trying to describe this dish, I realized I sound like Mark Bittman from the New York Times, who often leaves out measurements and times in the Times. So here goes: Boil up some soba noodles, adding broccoli florets to the water a minute before they’re done. Drain the whole thing and mix with chopped chickpea “fish” from the day before and leftover peanut sauce. Call it “Asian Alfredo.”
And, scene.

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January 22, 2010 at 1:53 pm

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Patatas Bravas, Take Two

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This time, with a chopped tomato instead of tomato sauce. Parboil the potato chunks, fry up an onion, add the potato to brown up a bit, then a teaspoon of cumin, a tablespoon of paprika, salt to taste and a dash of cayenne, then the tomato and a tablespoon of red wine vinegar, cooking the whole thing til the tomato breaks down.

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January 21, 2010 at 4:28 pm

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Seaweed Salad and a Host of Other Things

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Now this was a feast, and I experimented around that old chestnut: the “pan-asian” pantry of goodies. From Gourmet Today, Seaweed Salad, made with some ancient dried wakame from my cupboard, and unexpected Gourmet Today wackiness in the form of chopped apple. Really a delicious combo, with sesame seeds, rice vinegar, all that kind of delicious jazz. Then we have Grilled (I broiled it) Eggplant with Peanut Sauce from the same tome. Peanut Sauce was pretty standard, if with more of a whipped/aerated texture than other peanut sauces due to blended roasted peanuts instead of peanut butter. And soba with more of the peanut sauce. But what are those saucy little nuggets, you ask? Well, I wanted to experiment further with the chickpea flour “fish” from Papa Tofu. The “fish” are really 1 cup chickpea flour, 1/2 t. berbere, 1/2 t. salt, 1/6 c. water, and 1 T. canola oil. You mix it into a stiff dough, shape into a ball and let sit for half an hour, then form into thin patties and panfry until golden. They are great when combined with the Ethiopian sauce from Papa Tofu, and I wanted to see if they were equally good with other sauces. Well, this time they turned out a little dry (I think I’ll experiment with adding a bit more water) and I combined them with storebought black bean stirfry sauce, which ended up tasting a little strong. The sauce, by the way, reminded me of how rarely I buy prepared food: I’m so used to making my own sauces out of more basic sauces, in proportions I like the taste of: it was strange to roll so pret-a-porter according to the store’s tastes…

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January 20, 2010 at 7:58 pm

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Risotto at Jesse’s

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Dinner at Jesse’s next door! He made delicious mushroom risotto. I’ve never made risotto because it always seems too labour intensive. This reasoning is foolish for two reasons: one, I’ve cooked far more labour-intensive dishes than risotto in my day; two, the few times I’ve eaten risotto it’s been beyond delicious, and well worth (someone else’s, so far) effort. This year I resolve to make risotto my dang self. Anyways, below we have an action shot of Jesse stirring the risotto, and the soup I made: Onion Fennel Bisque out of Gourmet Today (soy milk for heavy cream.)

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Written by phdelicious

January 18, 2010 at 8:50 pm

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Ethiopian Food is the Best

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Every once in awhile (alright, July 2008, and August of 2008) I make a big Ethiopian feast over the course of several days. I spend those days in culinary bliss. This time, I tried a couple of other things from Papa Tofu and Kittee’s site. Her recipes in both the zine and the site are so good and so reliable. This time I actually made the berbere from her cooksite, albeit in a smaller amount. And I made the niter kebbeh again. For dishes, I made (upper left) the chickpea “fish” in spicy wine gravy from the zine (shimbra asa w’et), which I’d never made before and were delicious! Then dandelions in niter kebbeh (gomen), and split pea puree (atar allecha: I made the slightly different version from the zine). The roasted veggies you see are golden beets and radishes, baked in niter kebbeh (a variation on yetakelt kilkil from the zine.)
The next day I combined the gomen with the yetakelt kilkil and leftover spicy gravy from the chickpea “fish” (lower left). Then some leftover atar allecha (right). Salad, and upper left we have lentils in spicy red gravy (yemiser w’et, minus the green peas and tomato paste).
For injera I used the crepes from Vegan Brunch. Sure, injera is insanely delicious, but I didn’t want to try making it, given the recipes were already taking up a fair amount of time, and I wasn’t in the mood for stopping by Hamilton’s new Ethiopian restaurant to ask if they’d sell me some injera for my vegan versions of their food. Next time I’ll get up the gumption to go do that, but I must say that the crepes (I made them a little thicker than usual) did quite the trick.

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Written by phdelicious

January 17, 2010 at 4:49 pm

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