Happy Holiday Weekend

If you're in the U.S. like we are, this weekend might find you celebrating the "official beginning of summer" by picnicking, camping, or BBQ-ing.

It may also find you remembering friends or family who served our country.

Wherever you are, whatever you do, I hope it's a relaxing, special weekend.

Although tomorrow is the actual "Holiday", we celebrated today with a bunch of friends, a backyard party, a bonfire and picnic.
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I just have to show you - Here's my summer splurge... a sweet little patio firepit!
I'd been wanting one forever and finally found it on sale!!
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We couldn't wait to try it out, but first of all - here's a picture of it all new and clean!
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The menu was almost all vegan, even if the guests weren't. (OK, the kids had S'mores with evil mashmallows and Hershey bars... send in the vegan police!) , but every single thing was gobbled right down, with lots of second and third helpings...

First off, we lit the fire pit and let the coals burn down nice and hot, it was just the perfect size, especially since I have no desire to have a big ol' bar-be-que thing taking up space on my patio.
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We roasted corn (still in the husk) and veggie hot dogs on sticks (Lightlife, Loma Linda Big Franks and Field Roast Sausages, take your pick).

Along with food from the fire, (isn't this a just a classic picnic combo?) I made "Cheater Baked Beans" from Veganomicon (cooked the beans from scratch though, I'm just not a fan of canned...) and my signature macaroni salad (with Veganaise).

Of course there were plenty of beverages to go around - including this awesome organic wine and "Russian" Coke which was really just plain old Coke, but celebrating the Olympics or something.

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Sorry, not sure of the significance, it was a cool can though.
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Since teen-age boys and fire seem to be drawn to each other, we were "treated" to a long, drawn out and highly scientific marshmallow-roasting-s'more's-eating demonstration.
(I do have to admit some of them were quite the gooey-chocolate-y works of art, the pictures would have been even better if it hadn't been twilight by this point...)

Lots of sugar, caffiene and general goofiness (yes, someone took pictures of all that too!).

Couldn't have been a better day!

Macaroni Salad (This makes enough for a crowd - if hungry teenagers don't get to it first!)

Mix together the following:

8 cups cooked elbow macaroni (I use 1/2 wheat and 1/2 white)
1 cup frozen peas
2 bunches small green onions, sliced thin (use about 1/2 the green part)
1 English cucumber diced
1 small jar (aprox. 1/4 cup) chopped green olives or capers or 1 small can sliced black olives - your choice
1 carrot, coarsely shredded
large handful fresh parsley, chopped fine
Vegan mayonaise, as much as you prefer (My kids don't like a mayo-heavy salad)
salt, pepper and a pinch of cayenne to taste.

Mix together, chill and serve.

That's it; Pretty easy, contains ingredients ALL my kids love and I usually have everything on hand...


Have a memorable weekend!

Tempeh-Vegetable Tacos

My "Sprouts" came home tonight wanting tacos in the worst way.

Unfortunately (and incredibly unusual at our house) I didn't have any beans or burger or 'cheeze' or lettuce or really much that was traditionally "taco-like", other than some nice organic corn tortillas...
AND I was way short on time... but tacos were what the natives were demanding, so tacos they got!

I coarsely grated some zucchini, tomato, carrot and onion and flash-sauteed it for less than a minute, just until the tomato got mushy.

Then I mashed an avocado with cilantro and lime, into a guacamole sort of thing, and crumbled some tempeh and smooshed it around in the pan and sauteed it with plain ol' canned tomato sauce and "mexican" spices until it almost looked like taco "meat"...

I browned the corn tortillas just a bit, folded them in half, and away we went...

The "tacos" turned out deeee-lish, and more importantly, my kids gobbled them without asking for (veggie) Taco Meat or 'cheeze' or olives or beans or salsa. All items I usually have on hand (except tonight). They aren't even tempeh fans but that didn't seem to matter either.

I thought they looked rather pretty, with all those colors, too.

Speaking of pretty, here's a Mother's Day picture of my Sprouts (which they hate!), complete with matching tee-shirts which I forced them to wear since it was MY day and I nostalgically wanted them to "match".

They never wear matching outfits any more - I miss those days... I realize they think they are MUCH too old to be dressed up in frilly, fussy matching "sister" outfits like I used to... and also, if they matched their sibling(s), even a little bit, you KNOW I would rush over with my camera and record the moment...
Good times!

Chard Two Ways

I absolutely LOVE Swiss Chard, (although it's been determined that I pretty much love any vegetable) but nevertheless, I was excited to see beautiful bunches of Rainbow Chard this week at the Farmer's Market.

I know I could grow these colorful little greens too, but frankly, I eat a LOT of chard and I'm happy enough to consume weekly supplies from our local farmers.

Now, I had also been waiting for a reason to use this incredible Artisan applewood-smoked salt that Froggy bought me last month. Doesn't it look fun?

So, creative (ha?) person that I am, I invented the SIMPLEST CHARD EVER:

Chop 1 bunch rainbow chard, (yes, even the stems, they really are NOT tough so why not eat them too). Put chard in a skillet with juice from 1/2 a lemon and 1 tsp olive oil. Saute about thirty seconds until wilted. Sprinkle with just a bit of Smoked Salt. yum......

A little salty, a little tangy, with the slightest hint of sweet smokinesss. Perfect. (Of course if you don't have the Smoked Salt, it's going to be equally tasty without.)

And if that's not enough, here's "recipe" number two. I worked so hard.
Ready?

Butterfly Pasta with Sauteed Chard.
Just toss some sauteed chard with cooked pasta and a handful of pine nuts or sliced almonds. Season with a pinch of salt and pepper.

Couldn't be simpler and it tastes SOOO good!
I'm so glad there's a whole lot more of this stuff around - AND that it's pretty dang good for me!















And finally, just for your amusement, (well, it amused us anyway... )

Here is Jack the Pirate Cat - napping in the laundry basket with his chin propped on the phone.

Me thinks he fell asleep talking to his girlfriend, or maybe he's dreaming of ordering take-out? Possibly he's just trying to avoid chores... Sounds too much like me, I know I certainly can't fold any laundry that might disturb a sleeping kitty.

Happy weekend everyone. Get your chores done.

Pasta Puttanesca

Not much to say except... you must make this. (Oh, and the picture doesn't do it justice!)

I know, normally Pasta Puttanesca has anchovies in it, but it's plenty easy enough to make without. You won't even miss the annoyingly salty dead fish. Do make sure you include the capers though, even if you're not sure you'll like them. They totally make this dish.


PASTA PUTTANESCA!

1 tbsp flavorful olive oil
3 cloves garlic, smashed through garlic press or grated finely with a microplane grater
1 tbsp chopped fresh basil
2 tbsp capers
1/4 cup chopped kalamata olives (not the generic black salad olives, please!)
1/2 tsp red pepper flakes, or less to taste
dash salt and pepper, to taste
1 tbsp olive brine (adds that sharp salty taste!)
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, (just crush them with your bare hands like Emeril does, or mash with a potato masher) with juice
About 1 lb. cooked pasta


Lightly saute the garlic in olive oil for a minute or two - really, just warm it enough to start it cooking, do NOT brown! Add the basil, capers, olives and red pepper flakes, and cook for another two minutes.
Reduce heat to low, and add the brine and tomatoes. Cover and simmer for at least fifteen minutes.

Serve over pasta, sprinkle with Nutritional Yeast if you want and I always add a few more capers (no, those are not overcooked peas in the picture! Please!) 'cause I love the things!!

Oven Fried Potatoes

I was craving those gross, greasy convenience-store Jo-Jo potato wedges tonight.
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Don't ask me. I'd like to blame PMS or something logical, but in reality I just LIKE crispy, salty, fried, potato-ish things...




Thus, the invention of this recipe.

Easiest, Crispy (oven-) "Fried" Potatoes.

4 medium Yukon Gold or Russet Potatoes, scrubbed and sliced 1/4 inch thin (aprox).
1/4 cup flour
1/2 cup fine breadcrumbs or finely crushed crackers (I whiz it in the food processor for a couple seconds...)
2 Tbsp. cornmeal
1/2 tsp. garlic powder
1/4 tsp. EACH: salt, lemon pepper, dried parsley, onion powder.
pinch of cayenne
1 Tbsp. olive oil
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Mix all dry ingredients together in a tupperware type container with tight fitting lid.
Slice potatoes, put into mixing bowl, drizzle oil on them and mix with your hands until all potato slices are lightly coated.
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Put 1/2 the potato slices into tupperware, snap on the lid and shake until all pieces are coated. Lay on a cookie sheet, pieces can slightly overlap.
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Admittedly, the filling doesn't stay on THAT great, so be careful when laying them out...

Repeat with rest of potatoes.

Mist with a little olive oil. (Or cooking spray if you don't have an oil mister).

Bake at 450 degrees until potatoes are soft and start to brown - about 15 min. or so. (If you want, you can turn them half way thru cooking time, but it isn't necessary.)

Turn broiler on for a moment and WATCH carefully and let potatoes get a little browner. When they're done to your liking, remove.


Enjoy!!

Tofu Benedict Florentine (and the perfect Hollandaise)

I have been on a quest for the perfect vegan Hollandaise for several years now...

I think this is close to perfect, but now, I have to admit I don't remember what "real" Hollandaise tastes like.

I can assure you it is buttery-lemony-eggy delicious though, (OK, tooting my own horn, sorry) and if you're missing Hollandaise, give this a try.

First of all, though, ya gotta make my "Cashew Alfredo Cream Sauce" (Yes, I tend to hate multi-step recipes that require several different sub-recipes before you get to the main point, but you wanted vegan Hollandaise, that's no easy task!!)

This is a great way to use up leftovers of the "Alfredo" sauce. What, you never have leftovers? Well, neither do I, but I was trying to make you feel better about having to make TWO entire recipes. OK, so quit whining and make the Alfredo Sauce already (with maybe less garlic if you want though, it doesn't matter, really).

HOLLANDAISE SAUCE

3/4 cup Cashew Cream Alfredo Sauce
1/4 cup soymilk (optional)
3 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept very warm
1 T. fresh lemon juice
1/2 tsp India Black Salt (kala namak or sanchal)*
1/2 tsp. yellow mustard (like French's or any generic stuff)
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of turmeric (less than a 1/16th of a tsp—more makes a phony-looking color)

Heat the Alfredo sauce until simmering (add some soymilk if it's horribly thick) —pour into the blender container along with the Black Salt, pepper or hot sauce, and add the lemon juice and mustard.

Blend well, adding the melted Earth Balance slowly through the hole in the lid while the machine is running. Blend until the mixture is completely mixed.

Taste and adjust seasonings (usually more lemon or mustard, though if it's too strong, add some more soymilk). Pour into saucepan on stove and stir with wire whisk until heated thru.

*This salt has a slightly sulphuric or "eggy" taste. It is an important ingredient for the traditional flavor in the sauce. Most Indian/Asian markets sell it, or you can get it online. It's a staple in our scrambled tofu as well! Good stuff!

**Disclaimer** OK, I have only made this three times. It thickened for me just fine each time, but as with all recipes, I eyeballed the ingredients the first time, I admit. If it DOESN'T THICKEN satisfactorily for you, add 2 teaspoons cornstarch to a little soymilk and mix in to sauce, stir with wire whisk over heat until it thickens.

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For the above, I lightly steamed some spinach, put it on toasted English Muffins with some of my favorite tofu scramble (any recipe you like). Cover with Hollandaise and serve.