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

Plant-based Cooking!

Posts Tagged ‘Gourmet Today

Best Red Bean Soup

leave a comment »

Photobucket

This is the Best Red Bean Soup from Gourmet Today, one of those accidentally vegan recipes. I used up my old, pretty anasazi beans, and poblanos instead of cubanelles and aji dulces. They don’t seem to have cubanelles here that often–it’s interesting to see the regional differences in supermarket produce stock.
Anyhoo, the soup itself is more subtle tasting than its ingredient list implied, but pretty delicious, especially after the first day. I think I’ve decided that I like my pureed bean soups pretty watered down, or they start to remind me of a big bowl of refried beans. Those are some of my bean soup thoughts.

Advertisements

Written by phdelicious

October 10, 2011 at 3:44 am

Posted in Meals

Tagged with , ,

Thanksgiving Extravaganza

leave a comment »

Photobucket

So, Thanksgiving has now come and gone in my tiny Canadian kitchen. I see this one as my first adult Thanksgiving, since it was just me and my partner, at my apartment–no older family members around to take charge! Fittingly, since we were hungry before I started cooking, we ate a piece of pie first, like the 28-year-old rebels we are.
So, the dinner proper was mostly out of Gourmet Today, which gave me all the tools for turning two humble brassicas and some rice into a fancy turkey-less occasion. I made the Mushroom Risotto from the book, which was really fun because I’ve always wanted to try making risotto and I hadn’t yet. Which is nuts because every time I’ve tried risotto I’ve swooned, which I guess makes sense because I’m a lifelong rice lover. Of course, I used vegetable stock in place of chicken stock, Earth Balance for the butter, and omitted the parmesan. I thought omitting the parm might make the risotto a little less rich than I wanted it–you know how those Gourmet types use dairy as a shortcut for flavour and balance in their dishes!–but with the dried porcinis and Earth Balance and wine, I can’t even imagine a richer result.

Photobucket

Then we have the Cauliflower “Steaks” with Pancetta and Caper Berries. I omitted the pancetta, adding a teaspoon of sesame oil and a drop of liquid smoke to the sauce instead, and used drained pickled capers instead of salt-pack, and omitted the caper berries (I think that might have been overkill, considering the 1/2 cup of capers already in the dish!). Again, I used Earth Balance instead of butter in the sauce. The roasting of the “steaks” took way longer than the book said it would, which threw off my cooking schedule a bit (since I wanted to–and did–roast the brussels in the cauliflower pan once it was done and set aside). But overall it was a really tasty dish. Roasted cauliflower slabs with a salty lemony buttery sauce? Yes please!

Photobucket

Now, the pie. I went back to my old standby, Farm Journal Complete Pie Cookbook, determined to veganize one of their pumpkin pie recipes once and for all. The key, I found, was to become satisfied with a slightly softer filling than a traditional pumpkin pie, since I didn’t want it to be too tofu-y: I wanted clean pumpkin taste. I chose the Pumpkin Pecan Pie, with the description “Filling is a mellow golden brown, rich like an old gold coin.” Since my two favourite kinds of pies are pecan and pumpkin, I figured I couldn’t lose. And it turned out really well! If I were to do it again, I’d blend the silken tofu instead of lazily mashing it. It’s almost impossible to mask silken tofu into complete smoothness, as I found out.

Pumpkin Pecan Pie

unbaked 9 or 10 inch pie shell
scant 1 c. soft silken tofu, drained as much as possible, measured, then blended
2 c. canned pumpkin
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. powdered ginger (or just “ginger” as old cookbooks call it)
1/4 t. ground cloves
1 and 1/2 c. “milk”
1/2 T. ground flax
Caramelized Pecan Topping (instructions below)

Mix together blended tofu and pumpkin. Stir in sugar, salt, spices. Mix in “milk” and flax. Pour into pie shell. I covered the edges of the pastry with strips of tin foil, too, to prevent overbrowning, and removed them in the last 15 minutes of baking. Bake at 400F– it says 45 to 55 minutes, but I baked it for 60 mins, watching carefully for overbrowning the crust. Cool completely, refrigerate covered overnight (this helps set the filling). Next day, return to room temperature. Mix together 3T. Earth Balance, 2/3 c. brown sugar, 2/3 c. chopped pecans. Drop in spoonfuls over pie to cover. Broil until mixture starts to bubble, about 3 minutes. Don’t overbroil– they say it will turn syrupy. Cool and eat!

Photobucket

Photobucket

Next morning, fresh out of the fridge for breakfast!

Photobucket

Written by phdelicious

October 16, 2010 at 6:28 pm

Posted in Baking, Meals

Tagged with , , ,

Party Dinner

leave a comment »

Photobucket

And… about a month later, here’s the dinner we ate in advance of the pineapple upside down cake! Salad by Jesse, roasted plantains, collards with garlic and raisins, black beans, and green Cuban rice from Gourmet Today!

Written by phdelicious

June 14, 2010 at 12:33 am

Posted in Meals

Tagged with

Green Rice!

with 4 comments

Photobucket

Oh, this was such a delicious dinner. I made my own salsa and guacamole, and then the chipotle black beans from Veganomicon with the chipotle drizzle mixed right in, and then from Gourmet Today, Green Rice. So good! Rice cooked in a puree of cilantro and parsley and onion and roasted poblanos. A lot more work than regular rice, but such a great, warm taste. I would definitely make this again. As you can see, I’m cooking a lot out of Gourmet Today: it’s the kind of book that inspires a kind of Julie and Julia “I’m gonna cook the whole thing” sentiment in me. A sentiment which meshes interestingly with the veganism thing. It would be a whole lot of veganising, and even then there are so many recipes that just plain wouldn’t be worth the effort. Like Pork Rillettes.

Written by phdelicious

February 10, 2010 at 8:00 pm

Posted in Meals

Tagged with , ,

French Tomato Soup with Rice

with one comment

Photobucket

Ack: time flies! Here is French Tomato Soup With Rice from Gourmet Today. In the preamble it promises to be no ordinary tomato soup–that with saffron, orange zest, basil, etc. etc. it will be more of a Mediterranean-French pow to the senses. Or something like that. I love all those things, and soup and tomatoes and rice, so I went for it. I don’t really know what happened– the finished soup had a very peppery, astringent quality that goes beyond what I find pleasant (and it’s not like I don’t like peppery or astringent things!) I wonder if there was just too much orange zest for soupy purposes, with an effect similar to my neighbour’s stew ruined with too much rosemary, he said? I think maybe we have to be careful with strong astringent ingredients when they will be infused in liquid? I don’t know. I still have some in the freezer. I’ll eat it eventually.

Written by phdelicious

February 9, 2010 at 5:02 am

Posted in Meals

Tagged with ,

Seaweed Salad and a Host of Other Things

with 2 comments

Photobucket

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…

Written by phdelicious

January 20, 2010 at 7:58 pm

Posted in Meals

Tagged with ,

Risotto at Jesse’s

leave a comment »

Photobucket

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.)

Photobucket

Photobucket

Written by phdelicious

January 18, 2010 at 8:50 pm

Posted in Meals

Tagged with , ,