Cilantro Citrus Vinaigrette

I came up with this tasty salad dressing for a new Roasted Corn & Qunioa Salad recipe I came up with. This is so easy to throw together and would be great in a jicama salad or just as part of a tossed greens salad.

The Stuff

• 1 bunch cilantro (fresh coriander)
  
• juice from 1 large lemon or 3 limes
• 2 T raw tahini
• 1/4 c rice vinegar (no, not the seasoned kind)
• 1/4 t garlic powder *optional
  
• 1/4 t xanthan gum *optional

The Making

Cut the stems off the bunch of cilantro about 3-4 inches up. Wash in a colander and shake off just some of the excess water.

Put wet, washed cilantro into blender, add remaining ingredients and blend on high until completely blended.

If the dressing seems a little thick or too vinegary, add some water a tablespoon at a time until it is the right consistency/taste.

If the dressing is very thin or if you would like a very thick dressing you can add the xanthan gum to thicken it. Bob's Red Mill is a good source for this ingredient.

Roasted Corn & Qunioa Salad

Ahhhh, summer! The time of fresh, sweet corn is finally here and although I usually just like to roast it, coat it with lime juice and eat until there's nothing left, I did come this yummy recipe using some.

The Stuff

• 2 ears of roasted corn, kernels carefully removed
  
• 2 cups of cooked quinoa
• 1 small sweet onion, diced
• 1 red bell pepper, diced
• 1-2 cups of shredded, raw cabbage (red looks more dramatic)
• 4 small tomatoes, diced
  
• 8oz tempeh
• 1 batch of Cilantro Citrus vinaigrette
• half a small head of Romaine or other crisp lettuce cut into big shreds
  
• 1 small avocado, thinly sliced
  
• 2 corn tortillas
• Spray canola oil
  

The Making

Slice the tempeh into 1/2 inch strips. Heat a skillet, or a cast-iron grill pan (preferred), coat with a little canola oil, and add tempeh. Cook tempeh on both sides, using a little spray oil before turning, until golden. Set aside and cut into small pieces (roughly diced) once it has been cooled.

Heat oven to 425F. Cut tortillas into very thin strips with a sharp knife. Spray tortilla strips with some oil while tossing. Place tortilla strips on a small baking rack and put into oven. Bake for 5 minutes, or until crispy. Set aside.

While the tempeh is cooking put the remaining ingredients, except salad dressing, together into a large mixing bowl. Once the tempeh has cooled and been diced up add it and the dressing to the bowl and toss all ingredients together until everything is evenly coated with the dressing.

Serve salad on a bed of Romaine lettuce, topped with avocado slices and some of the baked tortilla strips.

Raw Kale & Chickpea Salad

Last summer we picked up a raw kale salad from the deli at a co-op in Davis, California, and enjoyed it a lot. This salad doesn't really recreate it, but it was that salad that encouraged me to try using more raw kale in dishes. You can mix & match things like dressing, veggies used, etc., but this is generally what I stick with.

The Stuff

• 1 bunch of kale, any variety
• 2 medium carrots, shredded
• 1 bell pepper, diced small (I prefer a red just for contrast in colors)
• 1 medium sweet onion, diced small (you can use red or yellow, I'd just saute it first)
• 2 cups cooked chickpeas (or one 15 oz can, rinsed & drained)
• 1/2 cup pesto or balsamic salad dressing
  

Optional Stuff (tasty, pick a couple of these!)

• 1/4 cup sun dried tomato pieces, cut up small
• 1/3 cup green olives (oil cured, not canned, go to the olive bar if your market has one), sliced small
• 1/3 cup thin sliced basil
• 1/3 cup fresh dill, chopped up fine
• 1 cup cooked quinoa, brown rice, barley, or wheat/spelt berries **You'll need more pesto or salad dressing (this option makes for a nicely hearty dish - great for picnics)
• Fresh tomatoes and cucumber (if this is going to be eaten right away), drained capers, raw cauliflower, beets and peas. Any additional veggies should be chopped up into small pieces.
  

The Making

Stem, wash and shred the kale into very small pieces and add to large bowl. Add in all other ingredients, pesto or salad dressing last. Toss well to evenly coat all of the kale and to keep the grated carrots from clumping together. Let stand at least 30 minutes before serving. Serves 8

This salad keeps very well and does very well being made a day ahead of serving. It travels great too.

Spot-on Toby's clone...

I love Toby's.  Pretty much everyone does.  Like so many things, I just stupided into a perfect clone of this, -ala- my Yumm-Sauce clone a while back.

INGREDENTS:

1. 1 16oz block Super- or Extra-Firm Tofu (undrained).
2. 1 stick celery (cleaned, leaves on).
3. 1/2 to 1 cup Vegenaise (depending on how creamy you like it).
4. 2 green onions (cleaned, with greens on)
5. 2-3 tbsp nutritional yeast
6. 1 tbsp cider vinegar
7. 1 tbsp lemon juice
8. 1/2 tsp celery salt
9. 1/2 tsp sea salt.
10. 1/2 tsp turmeric.
11. 1-2 tsp water.
12. 1 pack powdered guacamole seasoning (brand of your choice).

DIRECTIONS:

• Place celery and onions into food processor.  Whizz up until broken down into bite-sized pieces.
• Break the tofu into chunks and place in food processor with all other ingredients except the water.  Whizz to a paste, adding water until desired consistency is reached.

Vegan Dashi

I began making dashi because we missed having soups when out at Japanese restaurants. This is a real problem since fish, usually as bonito, shows up in so many stock bases. We'd even found out, after assuring other friends it was alright, that a once-favorite local restaurant had been serving us soup with bonito extract in it! I'd been using a recipe from the mighty VegWeb, but since I've made several variations, I thought I'd post what I'm really doing.

The Stuff:

• Kombu, at least 6 inches worth
• 4 large, dried, whole shitake mushrooms
• 4 cups cold water
• 1 t of wakame (just use a teaspoon to scoop out a big pinch worth, OK if it is a very rounded teaspoon!)
• 2 T of sake (use something decent that you can enjoy with dinner later. We like Sayuri a lot)
• 3 T of mirin
• 2 T shoyu or tamari

The Making:

Cut the kombu lengthwise, about 2/3 the way up. In a small stock pot add the cut kombu and dried shitakes. Let these steep at room temperature for at least 1 hour, more is OK.

Remove kombu and shitakes, making sure to squeeze mushrooms to get out liquid. Add the remaining ingredients and put pot onto medium high heat. Bring just to a boil, reduce heat to low and simmer for 5 minutes. Skim off the wakame and either use dashi immediately or store in fridge for up to a week. This also freezes really well.

Note: The steeped kombu and shitakes can be used again!

• We actually don't care for mushrooms much at all, except in stocks, so we compost the shitakes after steeping. Feel free to slice them up to add to soups.
• The kombu can be used in a kind of Japanese, fresh pickle. It is often sliced into small, thin pieces and marinated in some shoyu, rice vinegar and sesame seeds. This can be a nice kind of condiment to noodles or soup.

Yes, this IS the dashi I use for the miso udon stew already posted to this site!

Tortilla Soup

In August I am teaching a one-day workshop on Metta (Loving-Kindness) and Hatha Yoga. I've requested that since I am teaching this and we are offering lunch, that the lunch provided be vegan. I just can't get behind the thought of teaching either things when the food isn't also sending the message of great compassion. The only request back was that I suggest a recipe I would like cooked.

In August there will be fresh zucchinis and tomatoes in great abundance. In recognition of these seasonal treats I've suggested that tortilla soup be served. It is light and should not feel too heavy for the work of meditation and yoga, much less the heat of August. At the same time the black beans give the soup some substance to sustain everyone for the rest of the day. The mix of citrus and tomatoes are lively and bright.

The Stuff

• 2 T canola oil
• 1/2 t cumin seeds (*optional)
• 1 medium onion, diced
• 4 large cloves garlic, minced
• 2 large stalks celery, diced
• 3 large carrots, halved and sliced
• 1 red bell pepper, diced
• 8 cups water or vegetable stock
• 2 small/medium (10") zucchinis, diced
• 28 oz can diced tomatoes (I used Muir Glen fire-roasted tomatoes) OR 3 1/2 cups diced, fresh tomatoes
• 3 cups cooked, black beans (or approximately two 15oz cans)
• 2 limes juiced
• 1/4 cayenne pepper (or more, to taste)
• 1 t powdered cumin (more if not using cumin seeds)
• 1/2 t chili powder
• 1/2 t sweet, smoked paprika (or more, to taste)
• 1/4 c nutritional yeast
• salt & fresh ground pepper to taste
• fresh cilantro, chopped
• 1 avocado, diced
• 4 corn tortillas
• lime wedges

The Making

Heat oil in the bottom of a stock pot and add cumin seeds (if using). When seeds begin to darken and pop, add onions. When onions become translucent add in garlic and saute until fragrant. Add in diced celery and carrots, let vegetables cook for 10 minutes, stirring occasionally, until the onions begin to caramelize. Add in diced bell pepper and continue to cook for 5 more minutes. Add water, tomatoes, and zucchini. Cover, bring up to near boil and then reduce heat. Add in lime juice, spices and black beans. Stir, cover and simmer until all vegetables are tender; about 25 minutes. Stir some fresh cilantro into the soup before serving.

While soup is simmering cut tortillas into very thin slices and toast under low broil until crunchy. Set aside as garnish.

Serve soup with more fresh cilantro, the diced avocado, toasted tortilla strips and lime wedges.

Makes about 6 quarts.

creamy and nutty greens soup!

our lovely portland spring has inspired more soup-making than usual for this time of year. i had to share this recipe - i found variations of it on several websites and tweaked it to my liking. it's soooooo good, vegan, and gluten-free (if made with quinoa only)!

CREAMY AND NUTTY GREENS SOUP

INGREDIENTS
1/2 cup lentils
1/2 cup brown rice or quinoa or combo
1/2 cup onion or leeks, finely chopped
3 cloves of garlic (or more to taste)
4 Tbsp olive oil (or combo with canola oil)
2 tsp sesame oil
bunch of greens (i like kale and chard together - be sure not to use the stalks)
5-7 cups water
1-2 cubes veggie bouillon

SPICES
1 tsp cinnamon
1 tsp of chili powder
1 tsp red pepper flakes
1 tsp of sea salt, to taste
(you could use 2 tsp cumin in lieu of cinnamon and chili powder)

TAHINI DRESSING
1 to 3 Tbsp tahini or creamy peanut butter
2 Tbsp flax oil (optional)
Bragg's Liquid Aminos to taste

Wash greens and chop finely.

Add olive oil to a pre-heated soup pot on medium temperature. Once oil is hot, add onions/leeks and garlic and cook until soft. Add spices, being careful to blend well. Then add lentils and rice/quinoa and stir well. Add chopped greens and mix.

Add water and bouillon to about 1/2 inch above all your goodies. Cover the pot and bring to a boil. Simmer on low for 45 minutes.

While the soup is cooking, combine tahini/PB, flax oil and Bragg's; mix until texture is smooth and creamy. When the soup is ready, puree with the instrument of your choice, until the texture is how you like it. Mix in tahini/PB dressing well.

Sauteed Greens with Zucchini Pasta

Last week for dinner one evening we had and excellent dish of shallot, sauteed with mustard greens and tempeh. Served this over zucchini "pasta", topped with marinara and finely sliced basil. This was a simple dish that came together quickly and was extremely tasty! This could be made to serve 3 if each person gets a little less zucchini or another one is used.

The Stuff

• 1 medium shallot, sliced fine
• 1 8 oz. package tempeh, crumbled
• 1 good sized bunch mustard greens, stemmed & shredded
• 3 small zucchini, julienne cut into small, thin ribbons
• 8 oz. marinara (we used some from Muir Glen)
  
• Leaves from one stem of fresh basil, chiffonade
  
• 1 T olive oil
• salt & pepper

The Making

Drizzle about 1 tablespoon of olive oil into a hot skillet. Saute shallot on medium-high heat until it begins to darken, add tempeh. Continue to saute until the tempeh begins to turn mostly golden. Salt & pepper to taste while tempeh is browning. Reduce heat to low, add mustard greens, and cover with lid. Continue to toss greens with tempeh and shallot every couple of minutes, returning lid between stirs, until greens are fully wilted.

While tempeh & greens are cooking bring a small saucepan of water to boil. When water is at full boil add julienne zucchini "pasta". Blanch for 4 minutes, remove from heat, drain. Dish equally onto two plates.

Divide greens & tempeh mix up equally between both plates of zucchini and top the "pasta". Add some heated marinara and top with finely sliced, fresh basil.

Savory Kale Bread Pudding

A couple of blocks from our house lives a neighbor who runs a catering business. Christie & I were out for an evening stroll last week and ran into the neighbor as she arrived home after an event. She greeted us with a baguette in her arms, asking us if we wanted one. We said sure and as we walked we ate a few bites off the top. The rest came home, went onto the counter and promptly went stale & hard.

Usually at this point the compost pile is involved, but this time I thought I'd try out an idea for savory bread pudding. It turned out fantastic and Christie asked me to jot down a recipe.

The custard for this is based directly on a recipe from the Fat Free Vegan blog site for Mini Crustless Tofu Quiches. This is a fantastic recipe we've made several variations of, mostly because we don't like mushrooms, so we always wing the ingredients to fit something we'd enjoy more. I'd wondered for some time if I could adapt the tofu custard for other purposes so it immediately came to mind as a way to make the bread pudding.
The Stuff

• 1 stale baguette, coarsely cut up
• 1 medium bunch of kale, washed, stemmed & shredded
• 1/2 medium red onion, diced small
• 1 medium carrot, diced small
• 1 stalk of celery, diced small
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
  
  
• 2 12.3-ounce packages lite firm silken tofu, drained of water
• 1/2 cup plain soymilk
• 1/4 cup nutritional yeast
• 2 tablespoons cornstarch
• 2 teaspoons tahini
• 1/2 teaspoon onion powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon mustard powder
• 1/4 teaspoon fresh ground pepper
• sweet paprika

The Making

Preheat oven to 375.

In a skillet heat the olive oil and saute onion until they begin to soften, add garlic and continue sauteing until the garlic and onion begin to caramelize. Add in celery and carrots and saute until they begin to soften. Add kale, cover and reduce heat to medium low. Continue to cook, turning occasionally, until kale is softened. Remove from heat. Put coarsely chopped up bread and sauteed vegetables into a large mixing bowl.

Add the remaining ingredients into a blender. Process until mixture is completely smooth, occasionally scraping down the sides to be sure everything is incorporated. Pour this mixture over the bread and vegetables. Mix all ingredients together, making sure bread is coated with custard.

Spray a 9x13 baking dish with canola oil. Pour bread, custard and vegetable mixture into dish. Lightly press down so that the pan is evenly filled. Lightly dust top with sweet paprika.

Put pan into the oven and immediately reduce heat to 350. Bake for 35 minutes. Remove from oven and cool before cutting and serving with a lovely salad.

Sunseed Pate

This raw pate is served at Proper Eats in St. Johns. Christie & I order it nearly every time we're there. Piper, one of the owners, wrote down a recipe for me on one visit.

The Stuff

• 3/4 cup soaked, raw sunflower seeds (soaked at least 6 hours)
• 1 ripe avocado
• 1 Tablespoon sundried tomato (optional)
• 3 Tablespoons raw tahini
• 3/4 teaspoon turmeric
• 3/4 teaspoon pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon mustard powder
• 3/4 teaspoon lemon juice
• 1/2 cup water (may need more or less depending upon desired consistency)

The Making

Pulse soaked seeds, avocado, tahini, spices, lemon juice and tomato in a food processor to incorporate roughly. Add in water a little at a time and keep processing until you have
a smooth consistency.

Serve with pear and apple wedges, veggies, raw crackers, etc.

Raw Almond Pate

This is a variation a recipe served at the late Veganopolis. I enjoyed this so much I started looking for it to make at home, especially now that Veganopolis is no longer in Portland.

The Stuff

• 1/2-2/3 cup unblanched whole almonds (raw)
• 2 stalks of celery
• 3 spring onions (green onions)
• 1 carrot
• lemon juice from half a lemon
• 1/2 tsp. dulse or snipped up nori
• dash of cayenne pepper powder (or more to taste)
• sprinkle of sea salt
• 1/2 tsp. raw apple cider vinegar (optional)

The Making

Soak the almonds at least overnight (changing the water every 12 hours), then drain

Roughly chop the celery, onions and carrot. Add vegetables and soaked almonds into a blender or food processor and process until smooth.

Add lemon juice to taste, mix in dulse/nori and seasonings.

Makes a great dip for fresh veggies or crackers, or as a wrap filling

Miso Shallot Gravy

Honestly, I really don't like mushrooms. I may be willing to use some shitakes in making my dashi, but generally I don't have much like for them. That said, the endless list of mushroom based gravies haven't exactly inspired me. I like gravy, but I don't really want mushroomy stuff. This past autumn, in time for all the mashed potato goodness of Thanksgiving I came up with the following gravy. Finally, here is the recipe (didn't realize I hadn't posted it yet).

The Stuff

• 1 good sized shallot, minced
• 2 Tablespoons olive oil
• 3 Tablespoons whole wheat pastry flour
• 1 cup soy milk
• 2 Tablespoons white or red miso
• Fresh pepper

The Making

Heat a sauce pan over medium-high heat and add olive oil. When oil is hot add minced shallot and fry in oil until well caramelized. In a small dish combine soy milk and flour, whisk well to make sure they are combined. Pour slowly into oil and caramelized shallots, reduce heat to medium-low and whisk to incorporate. Add in miso, whisking it in well, and freshly ground pepper. Let continue to simmer, whisking occasionally, until the gravy is a desired thickness.

A nice variation is to add in 1/4 cup of chopped up, fresh parsley at the end. This is wonderfully tasty.

Too thick? Add a little more soy milk, slowly.

Too thin? Sprinkle in more flour, a little at a time, and whisk well until it it the desired thickness.

**Update as of September 22, 2010**

I have made this using brown rice flour in place of wheat as well as rice milk in place of soy - making this gravy both gluten and soy free.

I've also tried this using only a little spray canola oil to saute the scallions and no additional oil. This has worked just perfectly as well and makes for a almost fat-free gravy!

Quick & Easy Stir Fry Dinner

I really file this one under the category of "Too Easy to Need a Recipe", however, I've been reminded repeatedly that to people who don't cook as often and/or do not have the level of experience & confidence that I do in the kitchen, this dish does not appear easy. In light of that, here's my favorite stir-fry with a few variations.

This does require some Asian ingredients. These can often be found at your "regular" market, however, if you have an Asian community it is worth the trek to an Asian market for these ingredients so that you have them on hand. They will be far less expensive and you'll also have the chance to shop for lovely things like steamed rice buns stuffed with mustard greens (or pumpkin, tofu & celery, etc.), delicious Asian veggies & fresh herbs including bamboo shoots in water (as opposed to canned/pickled), dried tofu skin, and other great things you won't find in an American market.

The Shopping List

• Hoisin Sauce (often mistakenly referred to as "plum sauce", this is a must-have)
• Mushroom Sauce (a.k.a. "vegetarian oyster sauce")
  
• Sweet Chili Sauce
• Mirin (a sweet cooking wine)
  
• White Miso
• Rice Vinegar
• Seasoned Rice Vinegar (a.k.a. "Sushi Vinegar")
• Sriracha (a.k.a. "Rooster Sauce")
• Peanut Oil
• Tomato Paste in a Tube

The Stuff

This is where you can truly be creative. Stir-fries and soup are the best way to use up the veggies you have on hand. Some work better than others, but if you just choose an assortment of what you have on hand and know you enjoy, the dish will be delicious.

Plan on having 3 or more cups of vegetables sliced or diced into relatively small, bite-size pieces. If you are using a kind of green that will cook down you will want to use at least 3 cups of the fresh greens cleaned that have been shredded/tore roughly. Consider using some of the following:

• carrots
• celery
• beets (roots & greens)
• chard (stems removed, diced and sauteed ahead of the greens)
• kale
• spinach
• broccoli (crowns & stems)
• rapini
• rabe (broccoli, Brussel sprouts, etc.)
• snow peas with pods
• green beans
• cauliflower
• bell peppers
• daikon
• winter squash
• summer squash
• bok choi
• ...getting the idea here?
  
  
• Add some aromatics:
  
  • onion
  • leek
  • garlic
  • shallot
    
  • ginger
  • Thai basil (e.g., Siam Queen basil)
  • Shiso leaves
  • Kefir lime leaves (for a very Thai flavor)
  • fresh coriander (cilantro)
  • fresh chilies
    

• Then pick one of the following:
  
  • 8 oz firm or extra firm tofu, cubed
  • 8 oz tempeh, cubed
  • 8 oz aduki beans, chick peas or other legume
    

The Making

Several variations here for you to experiment with. All, variations start by heating a tablespoon each of canola and peanut oils in a wok on medium high (use all canola if you have a peanut allergy). When oil is hot and forms ribbons on the bottom of the wok add in the onions. As the onions start to soften, about 3 minutes, add in garlic and/or shallot. If you are using leeks instead of onions saute the garlic and/or shallots first and add leeks when the garlic starts to soften. If you want to use fresh ginger, add it a minute after the garlic/shallot. If you are using tofu or tempeh, add it in next and stir-fry until some of the sides turn slightly golden.

Add in vegetables to onions and stir-fry at medium high for a few minutes. Reduce heat to medium low, add 2 tablespoons of water, and cover with lid. If you are using greens, do not add these in yet. Let the vegetables cook for 5 minutes, remove lid and stir. If they have brightened and have started to soften any greens can be added in next. If you are using legumes like aduki or chick peas, add them in too. Toss well and then add one of the sauce variations below:

Basic Stir-fry

Add 2 tablespoons each of hoisin and mushroom sauces and a dash of vinegar. Toss well with vegetables, cover and let cook on low for 5 more minutes. Nice served with Thai basil or fresh coriander as a garnish.

This variation reminds me a little of the basic brown sauce seen in some Vietnamese dishes, particularly if I caramelize the onions & garlic a bit first.

Sweet & Sour

Whisk together a tablespoon each of hoisin, mirin, vinegar, sweet chili sauce, water and tomato paste, add to vegetables, toss well, and cook on medium-low heat for 5 additional minutes. Toss vegetables in sauce often to help reduce liquid in sauce.

This has a more distinctly SE Asian flavor than a standard American/Chinese dish.

Thai-Style

*Kefir lime leaves should be added to the stir-fry when the vegetables are first added to any onion or garlic. Once the vegetables are tender, add 2 tablespoons each hoisin and mushroom sauces, a tablespoon sweet chili sauce, and the juice from half a lime. Toss well with vegetables, cover and let cook on low for 5 more minutes. Remove lime leaves before serving with Thai basil as garnish.

If you want to go extra crazy, chop up a stalk of lemongrass, smash with side of knife and add that in at the beginning as well. Remove chunks when the lime leaves come out.

Japanese Style

Whisk together a tablespoon each of tamari, mirin and white miso. Toss well with vegetables, cover and let cook on low for 5 more minutes. Garnish lightly with shiso leaves cut into very fine ribbons and furikake.

Kind of a sweet stir-fry as well. Also nice with a very small dash of sesame oil.

Serve stir-fry with brown rice, quinoa, steamed buns, rice noodles or just by itself. For 3-4 people.

Miso Udon Stew

This is the dish I came up with for our New Year's feast and have made a few times since. With a little advance preparation (having pre-made dashi on hand), this is a very quick to make, hearty meal.

The Stuff

• 1 tablespoons canola oil
• 1 medium shallot, diced fine
  
• 1 carrot, cut on bias in thin slices
  
• 1 medium head of broccoli, stem removed (and saved for later) and cut into small florets
• A few pieces of wakame, snipped into small pieces
• 3 cups vegan dashi
  
• 1 cup water
• 1/3 cup red miso
• 8 oz fresh udon noodles
• 4 oz age tofu, sliced very thinly
  

The Making

In one soup pot bring water to boil and add udon noodles. Simmer udon noodles for time indicated on package. Noodles should still be quite firm. We have often use rice udon, obtained fresh from a SE Asian market, and like them a lot. When noodles are cooked, drain and rinse with cold water to stop the cooking process. Drain well and put into bottom of soup bowls.

Saute shallot on medium-high heat in another soup pot with canola oil until softened and slightly browned, about 5 minutes or less. Add in dashi, water, carrots, broccoli florets, and wakame. Reduce heat to medium-low and simmer until vegetables are just tender, about 8 minutes. Reduce heat to low and add miso. Stir well to incorporate miso fully. Do not boil!

Top noodles with the thinly sliced age. Ladle hot miso broth and veggies over the noodles and tofu. Garnish your favorite type of Furikake, sesame seeds, and shredded shiso leaves, if you like, and serve immediately.

Ruby Treasure Pockets

I've been really curious about bento lunches, I like the way the food is neatly arranged and portioned. I've not gone so far as to invest in bento boxes from Japan or making tiny flowers out of carrots, yet, but I have experimented with a couple of dishes that pack well into small containers for lunch. One of the easiest and tastiest are these little pockets of abura-age filled with rice and roasted beets. The beets turn the rice a gorgeous hue and look like little jewels. Christie supplied the lovely name for this dish.

The Stuff

• 2 large pieces of abura-age (check out an Asian, preferably Japanese market for these, we get them at Uwajimaya)
• 1 medium, red beet, peeled & diced into 1/2" cubes
• 2 cups of cooked, short-grain brown rice
• 1/4 cup seasoned rice vinegar ("sushi" vinegar)
• 1/2 T canola oil
• salt/pepper
• Furikake (to garnish, optional)

The Making

Pre-heat over to 375. Toss diced beet in canola oil and a little salt & pepper. Roast diced beet in oven until tender.

Add rice to a bowl and drizzle vinegar over. Stir vigorously, tossing the rice well in the vinegar and set aside to let rice absorb it. Once all the vinegar has been absorbed, add in the roasted beets and toss together to mix well. Rice will begin to take on a rich, red hue.

Slice the pieces of abura-age in half and carefully open up. Stuff rice, vinegar & beet mixture carefully, but firmly into the abura-age pouches. Sprinkle tops with your favorite furikake mix if desired.

Either serve immediately or pack into your bento lunch! The abura-age pouches make for a very neat way to enjoy the rice & beets. These even pack well for a hand-held snack while hiking!


The ruby beet pockets are at the top of this picture of a great, stir-fry medley we had a few weeks ago featuring broccoli/tofu/leek, the rest of the roasted beets not used for the rice pockets, and garlic/green beans.

Chipotle 'Yummay' Sauce...

So everybody luvs teh Yumm(TM) sauce from Cafe Yumm down in Eugene. Unfortunately, it's pretty damn espensive, and as much as I believe in supporting local good companies, I support my "make yummy stuff myself and save teh dough" movement more. I was making a chipotle aioli, tweaked it by accident (added "too much" lemon juice) and suddenly went "Hey, this is Yumm Sauce(TM)!!"

• ½ cup Vegenaise 
• ¼ cup lemon juice
• 2 tsp olive oil
• 1 tsp yellow mustard powder or 2 tsp yellow salad mustard
  
• 1 tsp Smoky Chipotle Tabasco 
• ½ tsp Smoky Chipotle chili powder 
• 1 tsp smoked paprika 
• 1-2 tsp garlic powder 
• 2-3 tbsp nutritional yeast

Whisk together. Enjoy!

Smoky Sun-Dried Tomato Cheese Spread

Ingredients:

• 1 lb cream cheese (Tofutti Better Than Cream Cheese--Non-Hydro is what I use)
  
• 2 tbsp port wine reduction*
• 1 tbsp cider vinegar
• 7-8 oz sun dried tomatoes in olive oil (drained)
  
• 2 tbsp brown rice syrup
• 2 tsp lemon juice
• 1 tsp cracked black pepper
• 1 tsp salt
• 1/2 tsp smoked paprika (optional)

Add all ingredients to a food processor and blend well (2min minimum so as to finely mince the tomatoes.)  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Port Reduction

• 3 cups ruby port
• 3 tbsp dehydrated onion flakes
• 3 bay leaves
  

Bring to low boil uncovered.  Reduce down to 1/2 cup, siring frequently with a whisk (about 30min).  Strain.  With the back of a mixing spoon, press onions of liquid, and save for something else.

May be reduced even further once onions are removed to make a syrup.

Garlic & Chive Cheese Spread

Ingredients:

• 1.5 lb cream "cheese" ("Tofutti Better Than Cream Cheese"--Non-Hydro is what I use)
• 3 tbsp canola oil
• 2 tbsp brown rice syrup
• 2 tbsp minced garlic
• 1 tbsp powdered garlic
• 1 tbsp cider vinegar
• 2 tsp lemon juice
• 1/4 cup nutritional yeast
• 1 tsp dill
• 1/4 cup filtered water
  
• Fresh chives to taste (about 2g worth)

Add all ingredients to a food processor and blend on high to combine.  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Peanut Butter Blossoms

These were my favorite cookie when I was growing up. My Mom would pretty much only make these for Christmas and I'd spend the rest of the year pining for them. This year I asked her for the recipe and found them surprisingly easy to create vegan versions!

The Stuff

• 1 3/4 cups flour (you can use half whole wheat pastry flour)
• 1/2 sugar (evaporated cane juice)
• 1 t baking soda
• 1/2 t salt
• 1/2 cup shortening (Spectrum Naturals or Earth Balance)
• 2 T soy milk (rice or almond would work fine)
• 1/2 cup peanut butter
• 1 t vanilla
• 2 T golden flaxseed meal (Bob's Red Mill) whisked with 3 T water
• Extra sugar to roll cookies in
• 2 large bars of dark chocolate (70% cacao or more) broken into rough squares or rectangles (I used the Theo Jane Goodall bars)
  

The Making

Pre-heat oven to 375 degrees.

Blend all ingredients at low speed in a large bowl until a stiff dough forms. Shape dough into 1" balls and roll each ball in sugar. Place balls 2" apart on an ungreased cookie sheet.

Bake cookies for 10 to 12 minutes, until golden brown.

Immediately top each cookie with a piece of chocolate. Press down firmly and into the hot cookie so they crack around edge. Remove from cookie sheet to wire rack to cool completely.

Makes 3 dozen.

Squash & Cabbage Stew with Red Miso

Hotpot stews, like gomamiso-yosenabe, are a type of winter dish popular in Japan. I'd had one of Napa cabbage, glass noodles and dumplings when I ate at Cha Ya in San Francisco in 2008 and loved it. With the bounty of this year's winter squash harvest (thanks to Christie's insistence on growing it) I wanted to go a different direction with the squash stews I'd been making and thought it would be fun & tasty to use red miso and sesame to make a rich, Japanese inspired hearty dish.

The Stuff

• 2 Tablespoons canola or olive oil
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 4 carrots, cut into thick rounds
• 2 large stalks celery, diced
• 3 - 4 cups winter squash cut into 1-2" cubes
• 1 28oz can Muir Glen fire-roasted, diced tomatoes
• 1/2 cup red miso
• 1 Tablespoon black sesame seeds (white is fine, black is more dramatic)
  
• 3 cups cooked Aduki beans
• 1 medium head Savoy-style cabbage chopped into large pieces
• 2 Tablespoons toasted sesame oil

The Making

Saute onions on medium-high heat in a large metal pot with canola oil until the onions begin to go translucent (about 5 minutes), then add garlic. Continue to saute the garlic and onions until they begin to brown (about 5 more minutes) then add in carrots, celery and winter squash. Saute all veggies together for 5 minutes, then add the Muir Glen diced tomatoes, miso, sesame seeds, and 4 cups of water. Reduce heat, cover, and simmer together until squash is tender (20 - 40 minutes depending upon type of squash used).

Once the winter squash is tender add into the pot the cooked Aduki beans, chopped cabbage, and sesame oil. Cover pot and simmer for 15 additional minutes to allow beans to absorb flavor and for cabbage to cook completely.

Serve stew with a steamed grain (brown rice or barley) or some crusty, whole-grain bread.

**I make this with great success in the pressure cooker. Instead of reducing heat to simmer, put lid on and bring up to pressure, then reduce heat & set timer. Using Delicata squash it takes 7 minutes. Hubbard squash take more like 9 minutes on full pressure. After that step I add the pressure cooked veggies into another pot containing the cabbage, beans and sesame oil. The intense heat of the pressure cooked veggies pretty much cooks the cabbage immediately.