sautee thinly sliced red onion in a little olive oil until tender. cut a chiffonade of collard leaves and add to the pan. cook 30 seconds, then add leftover cooked rice and stir to combine. add some kimchi and and its liquid, drizzle in a little soy sauce to taste, and cook til heated through. dump contents of pan into a bowl, top with sliced avocado and a whisper of sesame oil and black pepper. EAT.
i’m totally obsessed with pistachios these days. so green! so good! here are the fancy tea party-worthy cookies i produced this rainy afternoon.
(recipe adapted from the Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)
preheat the oven to 350°. grease two cookie sheets. GO! ok, now that you’re all pumped up about making these lovely, frilly little cookies, turn on the radio, sit down at the table with a bowl and measuring cup and shell about 1/2 c. of pistachios. try not to eat them all or you’ll never get to the cookie part, you silly, pistachio-crazed person, you! once you’ve managed to produce the half cup o’ nuts, throw them in the food processor or crush them with a knife until they are coarsely chopped little emerald jewels. don’t eat them all now, either.
cookie time!
whisk together these ingredients everything but the cornstarch. once combined, add the cornstarch and whisk until it is totally dissolved.
add these ingredients to the wet stuff and mix well. roll the dough into balls a bit smaller than a walnut and press them into the chopped pistachios (which you HAVEN’T consumed in the meantime), flattening them slightly into disks. place them nut side up on the cookie sheets; you should end up with 32. bake each sheet for 13 minutes. allow the cookies to cool for a few minutes on the sheet, and then transfer them to a wire rack to cool completely.
these cookies would be oh-so lovely with a nice cup of assam tea. enjoy!
happy fry-day! fried plantains, hell yes.
i drew from a few recipes and a little common sense to create this treat.
crust:
preheat the oven to 325°. pulse the cookies in a food processor until broken into sandy bits; add the melted margarine and blend a few seconds more. alternatively, for a more visceral crust-making experience, you can put the cookies in a plastic bag and smash the shit out of them with some heavy object, i.e., a mason jar, a wine bottle, not the cat (she’s not that heavy or cooperative), a rolling pin—go craaazy! them put your victim into a bowl, add the melted margarine, and stir it up.
turn the cookie mixture into a 9-inch pie pan. i sort of greased mine with the wrapper from the stick of e.b., but the crust is pretty greasy, so i think that step was unnecessary. smush the mixture into the pan until you achieve a relatively even crust, and pop that sucker into the oven for 12-15 minutes. remove and cool on a rack.
filling:
sift the cornstarch into a saucepan. add about half of the can of stirred coconut milk and whisk vigorously to incorporate the chalky cornstarch. then, add the rest of the milk, water, sugar, and salt and give it a good whisking before adding the lemon zest and juice. heat this slowly on medium-low heat until it just begins to boil and has thickened significantly. make sure to stir very frequently!
once you’ve reached a nice, creamy consistency, remove the pan from the heat, grab your lovely crust, and carefully pour the lemony coconut mixture into the crust. smooth off the top with a spatula (it’s all about looks, obvi) and allow your pie to cool for 5 or 10 minutes before putting it in the fridge to and set up for a few hours. you can garnish the center with some slivered lemon rind if you’re feeling fancy, which i was.
hooray, pie! i’m going to try this with limes next time.
next up… cookies? crackers? a sweet bread? it’s cold in my house, and i gotta keep that oven pumpin’!
guess i’ll watch some lady gaga videos and see what happens.
lacinato kale and red cabbage sauteed with leeks and fresh rosemary
steamed garnet sweet potato
garlicky cashew-tofu cream
it’s 90° out… why would i decide to make oatmeal chocolate chip cookies!?
that’s almost as ridiculous as a cat in a bowtie!
2 lbs beets, cubed
2-3 lbs potatoes, cubed
boil those suckers in salty waters ‘til they’re soft and smushy. drain and put in a big bowl.
3 Tbsp. olive oil
1 clove of garlic, minced
half an onion, minced
2 Tbsp. greek seasoning (thanks, mumma! the one she gave me is some combo of oregano, lemon, garlic, salt, and pepper, so basically just hit it with the oregano.)
a touch of soy milk
sauté the garlic and onion in the oil until everyone is gettin’ real fragrant and tendaaah. sprinkle in the seasoning, and then finish with a whisper of soy milk. (i put in the soy milk because i thought it would make everything a little extra creamy. usually, i reserve some of the boiling water for this purpose, but i didn’t realize i was going to make a mash until i discovered i had boiled the roots too long to use whole. hah! happy accidents.)
add the sauteed mixture to the beets and potatoes and smash the crap out of everyone! be sure to add the ol’ s+p to taste. watch before your very eyes as this blend goes from a fiery mix of pink and purple, maroon, and orange to an almost homogeneous MAGENTA! who doesn’t love vibrantly colored foods?
While hosting a coffee tasting this morning, my eyes hungrily scanned the pastry case for nice mid-day snack. I lingered on the cheddar-scallion scones, remembering the colossal bunch of scallions from the farm that were threatening to wilt any day now. So, this is the veegs version I came up with this evening.
fancy title: FRESH SCALLION AND NUTRITIONAL YEAST SCONES
actual title: HUMP DAY SCONES
(recipe adapted from Isa Chandra Moskawitz’s, Vegan Brunch)
1 1/4 c. non-moo milk of your choice
2 tsp. apple cider vinegar
Add the vinegar to the milk and set aside to cuuuuurdle. Yum.
3 c. flour
2 Tbs. baking powder
2 Tbs. sugar (Maybe the sugar should be omitted entirely, but they’re still in the oven, so I’ll get back to you on that one.)
Combine these ingredients in a large mixing bowl.
1/2 c. vegan margarine (This lady likes the earth balance variety.)
Add this in little clumps, and use your fingers to combine with the flour until the dough is the texture of sandy pebbles. Form a well in the dough and get ready to add the wet ingredients!
2 Tbs. canola oil
Add the milk-vinegar mixture and the oil into the well and mix with a wooden spoon til the flour is semi-incorporated.
1/2 c. finely chopped scallions (Use the green bits; they’re milder and oh-so pretty.)
1/4 c. nutritional yeast and a wee bit more for dusting
Fold into the dough until everybody is just barely mixed. Don’t overwork the dough or you’ll end up with dense little stone scones. Super bum-out to the MAX! Grease a large baking pan or line it with parchment paper and scoop out the scones onto it using a spoon or an ice cream scoop or your lovely little hands.
Dust the tops of the scones with a tiny bit of nooch and and quick sprinkle of salt, and bake them for 18-22 minutes until they are lightly browned. Cool on a rack or on the way from the pan to your mouth.
GET DELICIOUS.
