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

Plant-based Cooking!

Archive for June 2010

Red Chile Potato Enchiladas

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Okay, this is probably my least favourite thing I’ve made so far from Viva Vegan!, but I think it was the fault of my substitutions and my dried chiles– it wasn’t Terry’s fault at all! And it was still tasty, just not phenomenal. I’ve actually enjoyed this more after the fact, reheated out of the freezer, with bottled tomatillo salsa. I decided to make the Red Chile variation of the Potato and Chickpea Enchiladas, which meant a chance to use up some ancient dried anchos I had lying around. The resulting sauce wasn’t insanely tasty– it was too much on the bitter side, even after I furtively added some ketchup to sweeten it up (so furtive when you admit it on the public blog, right?) But anyways. I didn’t have any chickpeas or seitan, so I cooked up lentils to mix with the potato filling. I am a lentil-loving girl, but I think chickpeas or seitan suit this dish better (you win this time, Romero!) I also covered the casserole with way more sauce than Terry suggests, because I had lots of it (this despite my not liking the sauce– smooth move, phdelicious!) The copious amount of sauce meant that the enchiladas fell apart quite a bit, becoming more of a casserole-like mixture. Then I topped it with Cashew Crema instead of Pine Nut Crema, and I think my substitution was a little too rich.

Moral of the story: while some of the most intense joy of having some cooking experience under your belt stems from making substitutions, sometimes, on an off night, it’s best to just do what Terry Hope Romero says.

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Written by phdelicious

June 24, 2010 at 1:44 pm

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Gallo Pinto!

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Here you can see where I used the rest of that slaw (someone living alone really has to invest themselves in eating a large volume of cabbage so as not to waste a head of it!) The rest of the plate is Gallo Pinto, which was so delicious! Rice fried with black beans and the beans’ cooking water and vegetables. The red dots are a Mexican-style hot sauce. I could eat out of Viva Vegan! every day!

Written by phdelicious

June 22, 2010 at 10:46 pm

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Dressed-Up Pinto Plantain Stew

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I’ve already posted the Pinto Plantain Stew that I made from Veganomicon, but this new post is to show that adding a few extras can really jazz up and renew a stew that you’ve retrieved from the freezer! Cabbage Slaw, loosely based on one from Viva Vegan!, and a lightning-quick tomato avocado salad, and you have a huge good-restaurant-quality meal in minutes.

Written by phdelicious

June 21, 2010 at 5:46 pm

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Refried Beans and Yellow Rice

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This simple dinner hails, yet again, from Viva Vegan! For the Yellow Rice, you get to make annatto oil, aka achiote oil. I found a bag of achiote/annatto seeds for 79 cents at an Asian grocery, which made it even more fun to make bright orange cooking oil. (Such (for me) novelty for so little money!) Then, refried beans from the recipe in the book– I used canned pintos. To top it off, I roasted some broccoli, which I should do more often, because it was delicious.

Written by phdelicious

June 20, 2010 at 8:34 pm

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Matzoh Brie

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Remember how I thought I invented Fried Kugel back in February? Turns out it’s just called Matzoh Brie, and you can find it in Vegan Brunch! I used dried dill instead of fresh. All the best qualities of scrambled eggs, namely the pillowy silkiness edged with crispness, but instead of an eggy taste, we have a delicious toasty sweet caramelized onion taste. Oh, yes!

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June 18, 2010 at 9:53 pm

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Cooking Date with Viva Vegan!

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Viva Vegan! by Terry Hope Romero is definitely my favourite cookbook these days! Everything I’ve made so far has been delicious, and has given me the chance to try out some new ingredients and techniques. (Hominy! Masa Harina! Aji Panca paste! Baking rice! Cooking rice with bean water! Cooking soaked beans with salt!) This particular night I had a cooking date with my lovely guy. I warned him that I don’t tend to play well with others in the kitchen, and then picked out Cuban Black Bean Soup and Pupusas. I figured pupusas would be a good choice because it would be all interactive and date-y to slow down my control freak tendencies and share the work of shaping the masa harina dough around the filling. And I was right, though/because at moments it did threaten to playfully devolve into a pupusa skill competition.

Anyhoo! Above we have the soup, doctored at the end with some chipotle powder and smoked paprika to fill out the flavour a bit. The soup was fantastic, and even more great with the addition of the Cashew Crema.

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We made up a filling, because the one in the book used black beans and we already had that covered. Green onions, zucchini, garlic, chili powder, and chopped bottled cactus sauteed together, then a bit too much lime juice, then lots of avocado to balance it. I think it was still a little too rich (avocado) and tangy (cactus and lime) all at once for a filling of this type, but it worked out all right. Anything tastes pretty good stuffed into a homemade fried corn pocket.

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Pupusas in the cast iron.

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Plated. With guac and salsa!

Written by phdelicious

June 18, 2010 at 1:29 am

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Roasteds

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Sometimes in the summer I make super simple roasted dinners, like this one. Sweet potato fries, roasted green beans and tomatoes, and a slapped-together tahini sauce!

Written by phdelicious

June 14, 2010 at 11:01 pm

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