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

Plant-based Cooking!

Posts Tagged ‘casseroles

Boston Baked Beans from 1968

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Oooh, what a square meal! Roasted brussels, boiled carrots, baked potato with vegan sour cream, and baked beans. The baked beans are the Boston Baked Beans, from the 1968 cookbook Cooking for Company, by the food editors of Farm Journal. Of course, this cookbook can’t ever hope to attain the greatness of my favourite cookbook of all time, 1965’s Farm Journal’s Complete Pie Cookbook. Pie recipes stand the test of time far better than other dishes, and the kitsch quotient, er, historical interest, er, food and social mores that are horrifying, fascinating, and grotesque, all dwindle a bit in the intervening three years between publication dates. But Cooking for Company still ranks high in my small vintage cookbook collection.
There are five recipes for baked beans in the book, with Boston Baked Beans serving as the basic, most “authentic” recipe, followed by shoutouts to Michigan, the “West,” the “Rocky Mountain Area,” and convenience more generally (using canned beans in sauce, for “when you’re pressed for time.”) The introduction to the section on baked beans tells us:
The hostess who lives on Cape Cod has no problem deciding what to have for supper when she has guests on Saturday. A pot of baked beans is the traditional main dish. Guests expect it. Women in other areas find this old-time favourite equally popular. There’s something friendly about the aroma of beans baking that permeates the house on a snowy evening.
Fascinating: all the heavy-handed talk of community expectations, normative gender prescriptions, and traditions; smells being “friendly.”

Here’s the recipe, halved and adjusted for lack of pork fat.
Boston Baked Beans
1 c. dried navy beans
about 4-5 c. water
1/2 t. salt
1 small onion, trimmed and peeled, but left whole
1 t. dry mustard
3 T. brown sugar
2 T. molasses (I used blackstrap)

Soak beans overnight. Place beans, salt, and water in a pot and simmer until tender, about one hour (mine were quite tender at a little less than an hour, depends on age of the beans). Measure out a scant 1 c. of bean-cooking liquid (add water if necessary), drain rest of liquid. In the bottom of a smallish casserole, drizzle a bit of olive oil and sesame oil, sprinkle with a bit of smoked salt (this sentence is what subs for the salt pork thing). See picture below! Add beans and wedge the onion into the middle. Mix the mustard, sugar, and molasses with the reserved bean liquid and pour over beans. See picture below! Drizzle a bit more olive oil over and a bit more smoked salt. Cover and bake five to seven hours “in a slow oven” (300F), adding more water if needed. I needed a little less than five hours.
I find all baked beans a little too sweet to want all the time, but this was fun to make!

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Written by phdelicious

October 11, 2011 at 6:10 am

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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.

Written by phdelicious

June 24, 2010 at 1:44 pm

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Fried Kugel

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In my trusty freezer, I had leftovers of the Spinach and Noodle Kugel I made back in October…which itself was made from noodles I’d saved in the freezer since Mack’s birthday in July… oh, these were some workhorse noodles. This Freezer Find needed some jazzing up. I thawed it overnight in the fridge, and then fried it in a bit of oil, like you would with leftover rice for fried rice! A good idea, if I do say so myself. Retained some of that kugel creaminess, but had little bits of crispy goodness to make those noodles forget how much time they’d spent in the freezer.

Written by phdelicious

February 21, 2010 at 1:50 am

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Vegan MoFo Day 19: Spinach Noodle Kugel

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In my ongoing efforts to live up to Becca’s designation of me as an “Honourary Jew,” I’m actively cultivating my love of kugel. My friend Michelle claims she has always hated kugel, but I think it is because she has never tried vegan kugel made from an Isa recipe. I drunkenly promised once to make her a kugel she’d like, but that hasn’t yet transpired. I love both this one, the Spinach Noodle Kugel from Veganomicon, and the Cauliflower Dill Kugel I’ve made twice from Vegan With a Vengeance. For this one, used a small bunch of steamed chopped kale, about a quarter-bunch steamed chopped dandelion greens, and one thawed package frozen spinach in place of the three packages of frozen spinach. I had a few little matzoh crumbs left in my freezer, which I supplemented with bread crumbs, also from the freezer. For the broth I used chicken-style, for a little schmaltz-appeal. The broken-up noodles were also from the freezer, from the time Isa and Terry’s Veganomicon lasagna recipe called for too many lasagna noodles (bad Isa and Terry!) for Mack’s birthday dinner. Wow, this is clearly the “mention friends by name” post (except Isa and Terry; I don’t know them personally). I should do this more often. Namedropping on the food blog…

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October 19, 2009 at 4:30 pm

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Vegan Mofo Day 3: Fun with Ful

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What to do with ful (fava, lemon, garlic stew) gone ancient in the freezer? Well, “ancient” in that it has apparently been in there since February… Doctor it up with nutritional yeast, onion powder, garlic powder, and dry mustard, mix with lightly-steamed broccoli, top with olive oiled breadcrumbs, and bake. Cheesy Broccoli Ful!

And roasted purple fingerlings from the market:

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Written by phdelicious

October 3, 2009 at 4:27 pm

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Cauliflower Leek Kugel

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Here’s the Cauliflower Leek Kugel from Vegan With a Vengeance! For a two-leveled casserole this was quite easy to make. It was pretty addictive, too: salty crispy herbs and almonds on top, creamy smooth cauliflower base for the pudding. I think this would make a good brunch dish: it’s got that savoury creamy thing going on. I’m in charge of brunch for Christmas morning this year, and I’m considering making this. Our Christmas is about as secular as they come, but it still makes me chuckle in a cultural appropriation kind of way to go with kugel on Christmas. Ah well, Becca says that I’m an honorary Jew. I’m running with it!

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Written by phdelicious

November 30, 2008 at 10:04 pm

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Pot Pie

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This is a takeoff on the Almost All-American Pot Pie from Veganomicon: I used white beans instead of seitan and switched up the veggies to include rutabaga and exclude peas I didn’t have. But I followed the recipe for the crust and gravy, with good results! Good comfort food.

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October 19, 2008 at 7:49 pm

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