Hey, It's Still Summer Chili Dog

I think I may have been cyber bullied into doing this post. (j/k Shen!). But, I know I wasn't the only one who was moved to make chili after seeing Shen's appetizing batch last weekend. (Just in case you don't already know, that's Shen of Shenandoah Vegan fame, aka SV)  Her chili looked so beany and thick and delicious, I had to make a batch the following day. I mentioned this to SV, and at her subsequent request, here are some pics.

We've been eating it since last Monday, so by today, I only had a bit left...just enough for a chili dog. I also thought this was a good time to try out the new Field Roast Frankfurters that have been in my freezer for about a month. I guess they sell them at the baseball park here, which I have to say is cool.

Here's one frying up in a pan:

As far as the frankfurers go, they seemed drier and grainier to me than other veggie dogs; the texture is similar to their veggie sausages. The flavor is distinct and savory; overall, I liked the taste and the texture. I don't buy veggie dogs too often, only when I get a hankering. I think I'd buy these again, but maybe not to the exclusion of the occasional Smart Dog.

On to the chili...Shen, per your request, this one's for you:

Shen's batch was far more delicious-looking than mine; hers was the quintessential bowl of chili. I didn't have Crystal's chili mix, but I did base mine off the what I could gather Shen put in.  It had onions, garlic, and pepper (anaheim, sweet banana, and poblano) sauteed with chili flakes, chili powder, cumin, oregano, and ground coriander,  tons of par-cooked beans and a large can of tomatoes tossed in with salt and pepper, cooked for several hours. Chili always tastes better the next day, and the day after, and the day after that...

On a side note, I tried some spiralized oven potatoes. I used the largest blade on the sprializer and I was hoping they'd come out like curly fries, but no go. Even the largest blade is too thin; they were more like hash browns--not bad, just not like fries.

Summer is still in full swing around here, but this weekend will probably be the last blast of it. Both the chili and the chili dog really hit the spot: spicy, tasty food that goes great with beer. Thanks for the inspiration Shen!  

Speaking of beer, I love seeing signs like this:

Yes, please!!

Kelp Noodle Salad and Other Important Things, Including Rhubarb "Mead"

I was at the store recently, when some kelp noodles caught my eye. As something new and interesting to try, they were calling out to me, but I'll admit that I was a little hesitant as well. I like sea vegetables when they have a mild flavor. I'm down with some arame seaweed or a little wakame. I can even handle a little bit of dulse in small doses, but I'm not an all-out seaweed lover...If the flavor is too strong it literally makes  me gag. So, the first thing that crossed my mind was "what if they turn out really seaweedy?...Gulp!" But, as I read through the package, the words "Neutral Flavor" won me over.

There are  a few recipe ideas on the back of the package. One for a miso/peanut noodle salad sounded especially tempting, and I'll try that next time. But today, I wanted to go for something more low-cal, so decided on a soy-wasabi salad:

For the veggie base, I used green onions, sunburst squash, red pepper, carrot, celery and daikon.

The package just gives the ingredient list for the dressing, not the measurements, so here's what I ended up throwing together: 2 Tablespoons Bragg's Aminos, 1 Tablespoon raw agave, 1 Tablespoon seasoned rice vinegar, a good splash of cider vinegar, 1 clove minced garlic, and 1/2 teaspoon wasabi paste. I went light on the wasabi...a little bit more would have been good though.

You don't have to cook these noodles;  they're ready to eat right out of the bag. Here's what they look like: 

According to the package, these little noodlers have a lot going for them: fat-free, gluten-free, low cal and low carb, and they are a source of many trace minerals including iodine.  

My verdict? The texture is great, a little bit rubbery and toothsome...maybe not everyone's cup of tea, but I really like it. The flavor is indeed neutral; the noodles add texture and serve as a vehicle for the dressing, while the core of the salad's flavor comes from the veggies you choose. All in all, I'm glad I gave these a try. They'll be fun to add to salads and switch things up a bit.

Part of the reason I wanted to eat light today was because yesterday (Easter) was quite a feast. We didn't plan on it being quite so sumptuous...it just sort of happened that way. For the vegan main course, I made some fettuccine in cashew-basil cream. It was a winner; everyone enjoyed it. 

I didn't measure the sauce when I was making it, but here's roughly what I put in:

Cashew Basil Cream Sauce:
1 generous cup raw cashews, soaked in water for an hour or so
2 generous Tablespoons pine nuts
2 cloves minced garlic
1/8-1/4 cup nutritional yeast (to taste, I usually go for 1/4 cup)
6-8 drops ume plum vinegar (because it's quite salty and tangy, I just drizzle a bit in...you'll have to adjust to your tastes)
1 generous/heaping Tablespoon white miso
2-3 Tablespoons fresh lemon juice ( I usually go for more like 3)
1.5 cups water
Generous 2 cups chopped fresh basil leaves
salt and pepper to taste

Drain the cashews and blend in food processor with the rest of the ingredients, except the basil. Add the water gradually until you get the smoothness and consistency you want, I went for a thick consistency that was still "pourable".  For a nice smooth consistency, blend it for several minutes. When you've achieved the consistency you want, toss in the chopped basil leaves and pulse a few times to blend through.

Toss the cashew/basil cream with some drained noodles that are just on the verge of al dente and gently heat through. Serve right away with lightly steamed green beans, and some pine nuts and basil shreds to garnish. Pretty yummy stuff!

In addition to the pasta we had broccoli, pineapple, sweet potatoes, salad, and some rye bread. My mom also made some awesome fresh tomato salsa for hors d'oeuvres:

We had strawberry pie and coconut milk ice cream for dessert...sorry no pics. See, what I mean about the feasting?

Now, for a rhubarb "mead" update for anyone who might be interested. Over the weekend, we broke open the rhubarb mead I posted about here. It's a lovely color, lightly effervescent and has a mild flavor, not terribly rhubarby though. (rhubarby...that sounds funny! :D)

Alessandra suggested that it might be more aptly named rhubarb beer...kind of like ginger beer, and I'm inclined to agree. There is only a trace amount of alcohol in it, which can be either good or bad depending on your perspective. Personally, I was hoping for something wee bit stronger. But, it is refreshing mixed with some sparkling water or other sparkling juice, and we'll certainly enjoy sipping it from time to time as the weather warms up. 

And last but certainly not least, I want to give a big Thank You to Rebecca of Enjoying the Journey blog, who was my seed swap partner. Cassie of Vegan Fox fame hosted a seed swap this month, which I thought was a fun idea. 

Rebecca sent me some kale, lavender, and lemon cucumber seeds, all of which I love. She also included a handy seed-starting guide and some fun animal rights stickers. Thanks Rebecca! I'll plant the kale and lavender now, and the cucumbers I'll start in early June. 

Lilies, Rhubarb Mead, and a New Cooker

Spring is here in the Pacific Northwest as the showers will attest--we've had a wet Spring so far, which is par for the course around here.  Prompted into bloom by the rain, these Checkered Lilies are delicate beauties that I always forget about until they bloom out. 

Another spring treat, local rhubarb, has arrived in the markets.  I always feel like I want to do something different with rhubarb.  With that in mind, I tried my hand at some rhubarb mead. 

The Stripey Cat directed me to this recipe (scroll down to the third recipe on the page). It calls for rhubarb (I threw in some strawberries too), sugar, yeast and water. Here's what it looks like after fermenting for 24 hours:

Then strained and put into bottles:

It's supposed to sit in a cool place for another three days...I'll let you know how it turns out. 

Always a source of interesting recipes, The Stripey Cat  also posted a recipe for rhubarb tzatziki that I think will be my next foray into rhubarb this season. She also directed to me to a link for rhubarb pickles, which I want to try, but I can't post the link because I've lost it.  I'll need to do some backtracking and find it. 

In other news, we got a new cooker. We've been in the same rental house for the last four years, and the stove was a gem from the 70's. When was the last time you saw a "digital" display like that?

To be fair, it worked great until about six months ago when two of the top burners went out...basically the electrical wires were disintegrating. I cooked on two wonky burners for a few months, but then when the oven went, I finally called the landlord, and he brought us a shiny new cooker. 

On the food front, we've been eating lots of beans and salads...nothing too spectacular, but healthy and satisfying. 

I also bought some kelp noodles that I want to try and hopefully blog about soon. Until then, happy April everyone. 

Everything's Coming up Green Mangoes

Aamer Ombol and Aam Porar Sharbat: green mango refreshers

**Post Factum:** 

This is one of a series of posts for Vegan MoFo 2010; my theme was a 'Virtual Random Road Trip', where I used random.org's random geographic location generator to select locations around the globe, I then attempted to cook a few dishes from the traditional cuisine of that place. I didn't have a lot of time between generating the locations and coming up with recipes (~ 1 day). So, lacking time to do proper research, I can't vouch for the authenticity of anything I came up with. However, they are what they are, and it was a fun theme. 

This post couldn't be less appropriate to the local weather here at the moment. Both of the recipes are cooling summer treats, while here in the Pacific Northwest, we're having our first snow of the season.

Yet, the roadtrip happened upon Bangladesh and while searching for recipe ideas, these two caught my eye. I'm not trying to imply that the weather in Bangladesh is terribly warm at the moment. From what I can gather, April tends to be the hottest month there, while January is the coolest month with temperatures averaging in the mid-70's F. According to an online weather site, it's 84F and clear in Dhaka today. But, I digress.

I was a bit befuddled over the weekend, trying to figure out what to make for this destination...I quickly came to find that there are many regions, so many dishes: some sort of familiar, others completely new to me...Where to begin? What to do? How to begin on the path of the unititiated?

After all that, I decided to try a beverage and a cold soup, both made with green (unripe) mango. I have a confession about these recipes: I believe they are common in West Bengal, but I do not know for sure whether they are also common in Bangladesh. I'm hoping that they are...as I say, befuddled.

I'll begin with the chilled soup: Aamer Ombol – Chilled Green Mango Soup

This was my favorite of the two items. A thin, cooling soup, usually eaten as part of a meal during hot summer months, it consists of green mango, dusted with turmeric and then simmered with chili, mustard seeds, and some sugar.  If you're interested, I highly recommend reading the engaging post (with full recipe).

Note: In the recipe link above, I think she leaves out the turmeric on the ingredient list, but mentions it in the directions. I just sprinkled the fruit with a light dusting of  turmeric before adding it to the pot to simmer.

Not surprisingly, it tastes like stewed fruit, pleasantly settling on the tastebuds somewhere between sweet and slightly savory. The chili in my batch (I used 1 small chili)  was not too strong; I think I would have preferred it a little hotter. The turmeric and the mustard seeds add a mellow dimension and it turns into a mild soup with sort of a deep undertone (if that makes sense). It's easy to imagine this being very suitable and welcome in hot weather. As it was, I was happy to eat it for breakfast, amidst the snow.

The next item is called Aam Panna, or Aam Porar Sharbat (in West Bengal)

I forgot to save some mint for a garnish, (darn it), but this is a beverage made with roasted unripe mangoes, mint, cumin, black salt, and green chilis. (In case you haven't guessed, aam = mango.) It's a cool beverage, meant to be the consistentcy of orange juice rather than a thicker shake-like drink. Again, I encourage you to read through the delightful post where I found the full recipe.

After you roast the mangoes, you remove the skins, collect the pulp and blend it with the mint and other spices, along with enough water to acheive the correct consistency. It was a fun process, and the drink is wonderfully minty. I have to say, the cumin was a bit strong for my tastes, and making this again, would reduce the amount by half. According to the recipe, using the kala namak, or black salt, is essential to the flavor.

Post scriptum: I used the wrong kind of salt! The salt I used is indeed black, but it was black lava salt, the Hawaiian kind. Oh well, next time I'll try it with real kala namak! Thanks to Laurie for pointing me in the right direction.

...Looking in on the colorful world of aam from the snow:

The Miami Cocktail--Bar Lab Twist

**Post Factum:** 

This is one of a series of posts for Vegan MoFo 2010; my theme was a 'Virtual Random Road Trip', where I used random.org's random geographic location generator to select locations around the globe, I then attempted to cook a few dishes from the traditional cuisine of that place. I didn't have a lot of time between generating the locations and coming up with recipes (~ 1 day). So, lacking time to do proper research, I can't vouch for the authenticity of anything I came up with. However, they are what they are, and it was a fun theme. 

The first week of Vegan MoFo has been a lot of fun so far. My reader feed is out of control, and I'm scrambling to keep up, but lovin' it. You can feel the excitement out there in beautiful vegan blogland. But I have to admit, I'm a little exhausted from it all, so I think a little R&R is order.

Yesterday the random location generator landed just off the Florida coast. Here's a zoomed in view of the precise location:

The actual weather conditions look like this:

Speaking as a Pacific Northwest native, that sounds pretty good to me. I was doing a little research, and apparently there is (really) a small craft advisory off the coast of Southern Florida this weekend. (Due to Hurricane Tomas...my heart goes out to Haiti, Dominican Republic, and Cuba; I hope they don't get hit too hard.)  So, we'll be heading onto the mainland, specifically Miami. (Thanks for pointing me in the right direction Jessica!)

Meanwhile, time for a little cocktail. I'm not going to give you the recipe...two handsome lads from the Bar Lab in Miami Beach can do that (Seriously, even if you're not interested in the cocktail, it's worth watching; they're a couple of cuties.) <3




Vegan-friendly spirits I used (per Barnivore):

Tanqueray  Gin
Bitter Truth's Lemon Bitters

The Miami Cocktail-Bar Lab Twist 

( I used a lot of mint...maybe too much, almost looks like a green smoothie)

Tomorrow: Night out in the city where the heat is on...the streets.

Apple Sorbet with Sauvignon Blanc

This is a simple recipe I tried over the weekend. It's from the October issue of Sunset magazine, a copy of which is usually hanging out on my mom's coffee table. The October issue is kind of a nice one; among other things, there is a full page layout of all the different 5-spice mixtures from different cuisines. 

But I digress...

This sorbet is basically a fancy version of applesauce (wine = fancy) frozen to make a refreshing sorbet. A scoop of it is also a nice addition to a glass of a light-flavored white wine and results in an apple-y, granita-like drink.  The recipe is available online here.

I didn't follow the recipe exactly:

I used 1 cup of  Italian apple soda instead of the water the recipe calls for. This made the flavor extra apple-y. Because the Italian soda was sweet, I used 1/2 cup (vegan) sugar instead of the 3/4 cup the recipe calls for. And finally, I didn't use an ice cream maker; I just stirred it every half hour until it was frozen through.  The recipe makes enough for about 6 servings.

Ad Hoc Note: For a non-alcoholic version, I think a sparkling apple cider would sub perfectly for the wine and the water as well.

If this sort of thing sounds good to you...I think you'll like the recipe. And it is a nice twist on autumnal fare.

The leaves haven't really started to turn yet around our yard, but isn't this a pretty orangey color?

Roseann LaPonte

Rosanne Tobin

Lemonade, Tomato Soup, and a Hiatus

I was reading Andrea's Easy Vegan Cooking the other day when she posted about tonic water and some other interesting cocktail-related info,  and it got me in the mood for a cocktail. I don't drink spirits often...maybe 2 or 3 times a year, but every once in a while a tasty drink doesn't go astray. (Thanks, Andrea! :) With that in mind, I spent a very enjoyable Saturday afternoon sipping some Limoncello Lemonade in the garden, harvesting cucumbers and reading.

This is a refreshing drink for those who are so inclined:

Limoncello Lemonade
1 oz citrus-infused vodka
1 oz limoncello
 6 oz lemonade



Simple Food
Inspired by my blog friend, Laloofah, I began reading Simple Food for the Good Life, by Helen Nearing. An intellectual cookbook with plenty of insightful narration and humor, it's  billed on the cover as  "the funniest, crankiest, and most ambivalent cookbook you'll ever read".

(You can read about Laloofah's recent visit to the Nearings' final homesite in Maine, founded in 1952, here. The post includes more detailed information about the Nearings, wise and inspiring quotes from their prolific writings,  and wonderful pics: you can see the continuing legacy of the Nearings' veganic veggie garden! You'll be moved; check it out!)

Helen describes herself as someone who isn't a great cook and couldn't care less—I have a feeling that was a bit of humility on her part. Granted, her recipes are no-nonsense, quick, and basic: food that is meant to nourish the body and not a cook's ego. Yet her cooking was routinely met with accolades from the wind-swept and eclectic people who sat at her table at one time or another. This makes sense: simple food is often the most delicious.

The Nearings were vegetarians...not vegan. But, that scarcely matters. With a few minor substitutions here and there, the few recipes that aren't already, easily become vegan. Couched as they are in the promotion of kind living and harmony with nature, the Nearings' recipes and philosophy of life sing to the vegan soul.

Someday, I hope to live like the Nearings: off-grid, primarily self-sufficient, and reaping the peace of simple living. I'm not averse to physical labor or lean times. These are what turn simple dinners and a humble bed into exquisite pleasures. As far as I'm concerned, along with connecting with nature, friends, and community nothing else is required.

Raw Gold Tomato Soup
(Adapted from Simple Food for the Good Life, by Helen Nearing)

6 ripe gold tomatoes, quartered (or use any variety you like)
1 large green onion, chopped
1 cup diced cucumber
2 cups water
olive oil to taste
fresh herbs/salt/pepper to garnish

Blend all ingredients in a blender or food processor and garnish with fresh herbs of choice.

We ate this soup right after blending, so it was room temperature, and it was delectable. I ate some of the leftovers chilled and it was also good, but I thought it could use a bit of salt.

Hiatus
I've always loved late summer--harvest season is in full swing, gardens are still in bloom, and fleeting hints of autumn are in the air.

I'm taking a little break from the blog in September to enjoy the remaining summer and focus on some other projects/activities. I'll be looking forward to VeganMofo IV in October...see you then.

Happy September.  :)

Roseann LaPonte

Rosanne Tobin

Walnut Tacos!

raw walnut tacos

I put an exclamation mark in the title of this post because these tacos were absolutely delicious...and I'm not exaggerating either. In the photo, they don't look especially extraordinary, but these tacos had a major yum factor going on, which was largely due to the raw walnut filling. (I took the photos about 20 minutes before dinner; so rest assured that we loaded on plenty more salsa and hot sauce right before eating them.)

I used this recipe as the basis for the filling with a few additions and substitutions. Instead of the plain olive oil, I used some vegan basil pesto. I also added some nacho jalapeno slices, some cumin, a splash of soy sauce, and some nutritional yeast for good measure. If you make the recipe, I suggest using it as a base and customizing it to your tastes by adding in your own little tweaks and perks. But whatever you do, don't exclude the sun dried tomatoes...they give this filling a lot of flavor.

raw walnut taco filling

There was tomato rice too--it's not in the photo because it was still cooking when I shot the tacos. If you've never had it, tomato rice is delicious: you basically saute onions with herbs/spices of your choice (I added chili powder, cumin, oregano) until the onion becomes translucent, then add the rice stir it through, then pour in an herby tomato broth, bring to simmer, cover and cook the rice through.

Now, on to the beer. Barnivore says this beer is vegan-friendly, so we couldn't resist trying some:

vegan-friendly watermelon-infused beer

It's fermented with watermelon juice; and it does have a subtle watermelon overtone...perfect with tacos on a summer evening, in my humble opinion.

Here's dessert:

local organic fruit, YUM!

Oh, and before I forget, has anybody tried these?

radish seed pods

They're some radish pods. I had never seen them before picking them up at the farmers' market last week. They're sweet and crunchy. The farmer said they're good in stir frys...I've been using them in salads.  Of course in order to get these, you can't eat the radishes--can't have your radishes and your pods too ya know :) 

Ciao for now.

Roseann LaPonte

Rosanne Tobin

A Pint of Plain

  "When food is scarce and your larder bare
And no rashers grease your pan,
When hunger grows as your meals are rare -
A pint of plain is your only man."

~ from The Workman's Friend, by Flann O'Brien

I've never been terribly inclined towards stout...although I've been known to drink it in a pinch ;)  The husband is inclined though, so as befits the occasion, we opened up a few bottles of Obsidian Stout from the Deschutes Brewing Company in Bend, Oregon. I'm no beer expert, but here a few notes in comparison to one of  its more widely-known counterparts:

Unlike Guinness, this stout is vegan friendly. (full marks!)

Like Guinness, it has a nice flavor (not the same, but nice).

Unlike Guinness, the head is a bit...how can I put it?...disappointing. It's watery/bubbly and dissipates quickly. A good pint of stout should have a nice sturdy, creamy, layer on top. Maybe this particular beer would pour out better on draught, but I don't know.

No worries, we enjoyed it just the same...Sláinte!

Beannacht Lá Fhéile Pádraig !

 

Happy Paddy's Day!!