Wednesday, October 31, 2012
Tuesday, October 30, 2012
This meal was a combination of various things in the refrigerator. It consisted of leftover pasta and sauce, chopped vegan "soyage", and shredded brussels sprouts. I realize that photographing food and plating it nicely is a skill and this plate looks like a mess but this is exactly what my plate looked like when I ate it. I just wanted a no fuss meal.
Monday, October 29, 2012
|Since I love to bake and all of the stores in this area were out of bread I just made 2 loves of this bread. This recipe is from the Kitchen Aid mixer cookbook.|
Simple pasta salad with a remoulade dressing green peas, carrots, red bell pepper capers, and dry seasoning
Classic carrot cake
|A bag of peanuts in the blender = peanut butter|
Squinting in the rain. After he handled his business he was running in the rain to get back to the house
Sunday, October 28, 2012
I went to a small Thai restaurant in Media Pennsylvania called Noodi Thai Chef and had a great vegetarian dish called Mee Goreng. The dish was made with tofu, broccoli, carrots, baby corn and covered in a very tasty brown sauce. I would definitely order this dish again and recommend this restaurant. They have a great selection of vegetarian options and are aware of avoiding fish sauce, oyster sauce and eggs in their vegetarian and vegan dishes.
Saturday, October 27, 2012
I love mustard greens and could probably eat an entire pot. I made this dish because I found some really great looking greens at the local market. I simply sautéed onion and added the washed and chopped mustard greens. Served with rice and beans this is a great combination. Plantain on the side really makes this a tasty dish.
Friday, October 26, 2012
I used a recipe for cupcakes from The New Best Recipe cookbook which is from the editors of one of my favorite magazines ( Cook's Illustrated). The recipe is for yellow cupcakes and uses sour cream making a very rich cake. I decided to frost with store bought chocolate frosting which happens to be vegan and decorate with sprinkles. I was very happy with the results and I make these cupcake all of the time.
Thursday, October 25, 2012
Wednesday, October 24, 2012
I don't like mushrooms but I love food festivals. I have been going to the Kennett Square Mushroom Festival for a few years and always learn something new about mushrooms. I just wanted to post some pictures from the festival this year and also show some of the vegetarian options available at this festival.
Mushrooms for sale
|Kennett Square is the mushroom capital of the world|
The white dots are baby button mushrooms
All grown up!--Adult button mushrooms
There were many different varieties of mushrooms
Tuesday, October 23, 2012
Monday, October 22, 2012
After coming back from NYC late and tired I decided to make a quick dish of Pad Thai and Tofu Triangles. This is not an authentic Pad Thai but I like it. I pressed the tofu then coated with a mixture of flour and cornstarch then browned in a cast iron skillet until brown. I like to eat the tofu with a sweet and spicy sauce from Trader Joes. The rice noodles were cooked until tender and then added to a wok which had the veggies and sauce. For the sauce I just combined a few of the soy based sauces I had in the refrigerator and some tamarind paste.
Sunday, October 21, 2012
I'm back New York City this weekend and headed to Harlem. My friends and I went to an Italian restaurant called Lido on 117th Street and Frederick Douglass boulevard. I ordered the Gnocchi with Truffle Butter, Pecorino, and Sage. They made the dish vegetarian for me by removing the Guanciale and chicken stock. This was a good dish and hit the spot. The portions are small and I was looking forward to dig into a big meal but I filled up on the bread they served and all was well.
Saturday, October 20, 2012
This is a really savory dish that uses both marinated artichokes and capers and canned diced tomatoes. The addition of several dried seasonings helps to round out the flavor. In addition to the ingredients pictured I added a vegetable bouillon cube, and fresh garlic, a medium onion and a yellow pepper.
Friday, October 19, 2012
It's really not magic but sometimes I just want a really quick meal without a lot of preparation. I want to just "throw" a meal together in under 20 minutes. For this leftover meal I used the potatoes gratin from a few days ago and just added a few slices of Trader Joes Eggplant Parmesan Slices with barbecue sauce and sautéed shredded brussels sprouts.
Thursday, October 18, 2012
Challah bread is one of my favorite breads to make. It is great right out of the oven and several days later. It also freezes really well. Any basic Challah bread recipe works well but I used the challah bread recipe from the Williams-Sonoma baking cookbook.
|Add flour, salt eggs, yeast, and water to mixer|
|Let rise until doubled in size|
|Divide dough into 4 long "ropes" and do a 4 strand braid|
|Let rise again until doubled in size|
|Brush with lightly beaten egg sprinkle with poppy seeds and bake until golden brown|
|For the French toast: Mix 2 eggs beaten, any dairy or dairy substitute, cinnamon, nutmeg, and a dash of maple syrup|
Dip bread in mixture and be sure to coat each side then fry in a pan with any oil you prefer.
Serve with maple syrup and whipped cream
Top with powdered sugar if you like
Wednesday, October 17, 2012
I never use a recipe for this but add a lightly beaten egg to shredded veggies (4 russet potatoes, 1 medium onion, 1 zucchini, and 1or 2 carrots). Salt and pepper to taste. Add flour if needed.
|Fry in canola oil until brown. Flip and fry other side until brown.|
|Place on paper towel to absorb some of the oil|
|A little ketchup|
Tuesday, October 16, 2012
My friend who works at an apple orchid surprised me with about 60 apples. I love to bake and plan on making a few apple pies, apple crisps and apple coffee cakes but I was really craving applesauce. It is so easy to make and cooks very quickly.
|This is just a small fraction of the apples|
|Slice the apples into chunks put in a pot and add a few cinnamon sticks|
|Done and ready to eat in 20 minutes|