From the Fat-Free Vegan website that Jody sent me. This may be from the Sinner's Version - - it has you saute onion (I just sweated mine), and it calls for almond butter. But then, in what must be a sanctimonious anti-lipid gesture, it omits chocolate. Which I of course added. What follows has my comments in parens:
Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole
Freezing tofu completely changes its texture, making it chewy and spongy. Be sure to freeze it for at least 24 hours and squeeze out as much water as possible before cooking so that the sauce will permeate it. Tofu can be stored in the freezer for months in its original package and then defrosted in the refrigerator or microwave before using.
1 dried Ancho or New Mexico* chile pepper (I used 2 big Anaheim.)
1 1/2 cups hot vegetable broth
3 black peppercorns (or 1/8 tsp. ground pepper)
3 allspice berries (or 1/4 tsp. ground)
1 cinnamon stick, broken into pieces (or 1/2 tsp. ground)
3 cloves (or 1/8 tsp. ground)
1 onion, chopped
3 cloves garlic, minced
1 cup diced fire roasted tomatoes
1/2 teaspoon salt (omit)
(omitted: 1/2 teaspoon ancho chile powder *(optional--use if New Mexico chile is used above))
1/3 cup almond butter
1 slice whole wheat or French bread (or gluten-free bread), torn in pieces
(omitted:) 1/2 to 1 chipotle chile canned in adobo
14 ounces reduced fat tofu, frozen for at least 24 hours and defrosted
(omitted) 8 ounces tempeh, cut in 3/4" cubes
1 pound butternut squash, peeled and cut in 3/4" cubes
1 teaspoon sugar (optional)
omitted the sugar but added 2 oz cacao
Cut the dried pepper in half and remove the seeds and stem. Chop it into small pieces and put them in a bowl. Cover with 1/2 cup of the vegetable broth and set aside to soften for about 1/2 an hour.
Place the spices in a spice or coffee grinder and grind to a powder. (If you don't have whole spices, use ground ones in the amount specified and mix them in a small bowl.)
In a small skillet, saute the onion until it begins to brown, about 5 to 10 minutes. Add the garlic and cook for one minute more.
Transfer the onion-garlic mixture, ground spices, chile pepper and its broth, tomatoes, and remaining broth to the blender. Add the salt, ancho chile powder (optional), peanut butter, bread, and chipotle pepper. Blend until the mixture is nearly smooth.
Cut the tofu into slices about 3/4 to 1 inch thick. Squeeze each slice between the palms of your hands (use paper towels! takes lots of them!) until all the water is removed. Cut the slices into cubes.
Spray the bottom of the slow cooker with non-stick spray. Spread the tofu, tempeh, and squash on the bottom of the cooker and pour the blender contents over them. Stir to make sure sauce covers all surfaces. Cover tightly and cook on low for 3-6 hours, until sauce is thick and squash is tender. Before serving, check sauce and stir in the sugar, if you like, and salt to taste. Serve over rice or in tortillas.
Makes 6 servings. Per serving: 305 Calories (kcal); 14g Total Fat; (38% calories from fat); 20g Protein; 31g Carbohydrate; trace Cholesterol; 286mg Sodium; 8g Fiber. Weight Watchers 6 points.
Wednesday, December 29, 2010
Monday, December 27, 2010
Mole
I made this for Thanksgiving dinner, 2010 and offered it in lieu of gravy. I also had it with pureed parsnips later. My alterations to this recipe (http://projects.washingtonpost.com/recipes/2010/11/17/turkey-oaxacan-mole/) are in parens:
* • 1 pound ripe tomatoes, cored and cut in half
* • 4 dried whole pasilla peppers (skipped in favor of 2 jalapeno)
* • 4 dried whole mulato peppers (may substitute ancho chili peppers for more heat)(Skipped in favor of half of a dried thing whose identity I forget but might have been ancho)
* • 12 to 16 (I had about 8) dried whole guajillo peppers (see headnote)
* • 1/4 cup unsalted raw peanuts (skipped in favor of more almonds)
* • 1/3 cup blanched almonds
* • 1/4 cup white sesame seeds
* • 3 tablespoons dried Mexican oregano or marjoram
* • 2 whole cloves
* • 4 whole allspice berries
* • 1-inch piece cinnamon stick
* • 1/2 cup corn oil (skipped altogether)
* • 1 large white onion, finely chopped
* • 6 or 7 cloves garlic, minced (2 tablespoons)
* • 1 heaping tablespoon raisins
* • 2 ripe plantains, cut crosswise into 1/4-inch slices (skipped)
* • 1 large corn tortilla, broken into pieces (used half-wheat tortilla)
* • 2 slices white bread (I used whole wheat), cut into cubes (slices 1/2 inch thick)
* • 2 ounces Mexican chocolate, coarsely chopped or shaved (doubled!)
* • 1/2 teaspoon sea or kosher salt, or more to taste
Directions:
Position the top oven rack 4 to 6 inches from the broiler element. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes cut side down on the sheet and broil for several minutes, until blistered and blackened. Let cool, then puree in a food processor or blender until smooth.
(I roasted them at 400 for 40 min instead)
Move the oven rack to the middle position and reduce the oven temperature to 350 degrees. Have a separate rimmed baking sheet at hand.
Arrange the pasilla, mulato and guajillo peppers evenly on the baking sheet. Bake for 7 to 10 minutes, until they have softened.
Boil a kettle of water.
Transfer the peppers to a cutting board, leaving the oven temperature at 350. When the peppers are cool enough to handle, discard the stems; scrape out the seeds and reserve them. (Nope! see below) Place the softened peppers in a large saucepan and cover with the just-boiled water. Let them steep for 15 to 20 minutes.
Meanwhile, spread the peanuts and almonds on the same baking sheet. Toast in the oven for 10 to 15 minutes, stirring a few times, until golden brown.
Place a heavy saute pan over high heat. Add the reserved pepper seeds and toast for 5 to 7 minutes, shaking the pan to promote even toasting, until they turn black. Transfer to a bowl and cover with cool water. Soak for 5 minutes, then pour into a fine-mesh strainer to drain. (I did this, but then every time I got within 4 or 5 feet of the toasted seeds, I nearly gagged. I think the dish is hot enough without this.)
Drain the peppers, then transfer them to a food processor along with (nope) the drained seeds. Process until smooth; if necessary, add a little of the cooking water from the turkey (or, if you're making the mole in advance, use chicken broth). Strain the mixture through a fine-mesh strainer; reserve.
Combine the sesame seeds, oregano or marjoram, cloves, allspice berries and cinnamon in a dry saute pan over medium-high heat. Cook for 5 to 7 minutes, until toasted. Transfer to a dedicated spice grinder and grind to a fine powder.
Heat the oil in a large, heavy skillet or saute pan over medium-high heat. Add the onion and garlic; cook for 5 to 7 minutes, stirring often, until they are softened but not browned. (I just sweated them.) Add the reserved tomato puree and cook for about 5 minutes, stirring often, then add the peanuts, almonds, spice powder, raisins and plantains. Reduce the heat to medium and cook for about 15 minutes, stirring often. Transfer in small batches to the blender or food processor and puree until smooth and thick, using broth from cooking the turkey to thin the mixture as needed.
Return the puree to the saute pan over medium heat. Add the pepper puree, tortilla pieces, bread, chocolate, salt and 4 to 5 cups of the turkey cooking liquid (or, if making the mole in advance, use chicken broth). Cook uncovered for about 30 minutes to form a thick, pourable sauce. Remove from the heat and let cool slightly.
Use an immersion (stick) blender to puree until smooth. The finished sauce should be thick enough to coat the pieces of turkey. Taste, and add salt as needed. Return the sauce to a large saute pan over medium heat.
* • 1 pound ripe tomatoes, cored and cut in half
* • 4 dried whole pasilla peppers (skipped in favor of 2 jalapeno)
* • 4 dried whole mulato peppers (may substitute ancho chili peppers for more heat)(Skipped in favor of half of a dried thing whose identity I forget but might have been ancho)
* • 12 to 16 (I had about 8) dried whole guajillo peppers (see headnote)
* • 1/4 cup unsalted raw peanuts (skipped in favor of more almonds)
* • 1/3 cup blanched almonds
* • 1/4 cup white sesame seeds
* • 3 tablespoons dried Mexican oregano or marjoram
* • 2 whole cloves
* • 4 whole allspice berries
* • 1-inch piece cinnamon stick
* • 1/2 cup corn oil (skipped altogether)
* • 1 large white onion, finely chopped
* • 6 or 7 cloves garlic, minced (2 tablespoons)
* • 1 heaping tablespoon raisins
* • 2 ripe plantains, cut crosswise into 1/4-inch slices (skipped)
* • 1 large corn tortilla, broken into pieces (used half-wheat tortilla)
* • 2 slices white bread (I used whole wheat), cut into cubes (slices 1/2 inch thick)
* • 2 ounces Mexican chocolate, coarsely chopped or shaved (doubled!)
* • 1/2 teaspoon sea or kosher salt, or more to taste
Directions:
Position the top oven rack 4 to 6 inches from the broiler element. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes cut side down on the sheet and broil for several minutes, until blistered and blackened. Let cool, then puree in a food processor or blender until smooth.
(I roasted them at 400 for 40 min instead)
Move the oven rack to the middle position and reduce the oven temperature to 350 degrees. Have a separate rimmed baking sheet at hand.
Arrange the pasilla, mulato and guajillo peppers evenly on the baking sheet. Bake for 7 to 10 minutes, until they have softened.
Boil a kettle of water.
Transfer the peppers to a cutting board, leaving the oven temperature at 350. When the peppers are cool enough to handle, discard the stems; scrape out the seeds and reserve them. (Nope! see below) Place the softened peppers in a large saucepan and cover with the just-boiled water. Let them steep for 15 to 20 minutes.
Meanwhile, spread the peanuts and almonds on the same baking sheet. Toast in the oven for 10 to 15 minutes, stirring a few times, until golden brown.
Place a heavy saute pan over high heat. Add the reserved pepper seeds and toast for 5 to 7 minutes, shaking the pan to promote even toasting, until they turn black. Transfer to a bowl and cover with cool water. Soak for 5 minutes, then pour into a fine-mesh strainer to drain. (I did this, but then every time I got within 4 or 5 feet of the toasted seeds, I nearly gagged. I think the dish is hot enough without this.)
Drain the peppers, then transfer them to a food processor along with (nope) the drained seeds. Process until smooth; if necessary, add a little of the cooking water from the turkey (or, if you're making the mole in advance, use chicken broth). Strain the mixture through a fine-mesh strainer; reserve.
Combine the sesame seeds, oregano or marjoram, cloves, allspice berries and cinnamon in a dry saute pan over medium-high heat. Cook for 5 to 7 minutes, until toasted. Transfer to a dedicated spice grinder and grind to a fine powder.
Heat the oil in a large, heavy skillet or saute pan over medium-high heat. Add the onion and garlic; cook for 5 to 7 minutes, stirring often, until they are softened but not browned. (I just sweated them.) Add the reserved tomato puree and cook for about 5 minutes, stirring often, then add the peanuts, almonds, spice powder, raisins and plantains. Reduce the heat to medium and cook for about 15 minutes, stirring often. Transfer in small batches to the blender or food processor and puree until smooth and thick, using broth from cooking the turkey to thin the mixture as needed.
Return the puree to the saute pan over medium heat. Add the pepper puree, tortilla pieces, bread, chocolate, salt and 4 to 5 cups of the turkey cooking liquid (or, if making the mole in advance, use chicken broth). Cook uncovered for about 30 minutes to form a thick, pourable sauce. Remove from the heat and let cool slightly.
Use an immersion (stick) blender to puree until smooth. The finished sauce should be thick enough to coat the pieces of turkey. Taste, and add salt as needed. Return the sauce to a large saute pan over medium heat.
Wednesday, December 22, 2010
Pining for Pilaf
I made myself rice pilaf last night, with roasted almond oil. Simultaneously made rice/onion/stock for Reeves. Mine was perfection.
Sunday, December 19, 2010
Crockpot Eggplant
Just stick an eggplant (unpeeled) in and leave on low all day. Nice, smooth results. Not so fast on the onion (smelled bad, rubbery texture) or the red pepper (tasted fine, but hard to peel). I used the eggplant and the pepper (with skin) in a tofu casserole to which I added (oil-free!!!) salsa. Likewise, I could use them to make eggplant slop, or as Suzanne says, eggplant puree.
Saturday, December 18, 2010
Crockpot Adventures
I got a crockpot! The one that we'd gotten for our wedding (uh, 1973) made hoarse moans when shaken as though its innards had turned to dust, which they probably had. I cruised through links from Suzanne's Aloo Gopi post and found some good sites: http://crockpot365.blogspot.com/2007/12/alphabetical-listing-of-recipes.html collects the results of the author's effort to post 365 recipes in a year, which definitely cover a lot of basics. Saw that you can cook rice, and did so, the results being no worse than stovetop cooking when you can't use oil and make a decent pilaf. Also googled crockpot lentil soup and came up with a Good Morning America Crockpot Recipe winner, notable for the last-minute additions of greens (specifies kale; I used baby bok choy) and balsamic vinegar. It was very good. Here it is:
3 carrots, chopped
3 ribs celery, chopt
1 onion, chopt
3 cloves garlic, pressed
8 c water or veg broth
2 c lentils
1 tsp dried thyme or rosemary.
Leave in crockpot on low for whole day; on high for half day.
10 min before serving, add
1 1/2 tsp balsamic vinegar
bunch of kale, chopt
salt & pepper
And earlier if you like, add
cubed potatoes
2 tomatoes or 1 14 1/2 oz can
3 carrots, chopped
3 ribs celery, chopt
1 onion, chopt
3 cloves garlic, pressed
8 c water or veg broth
2 c lentils
1 tsp dried thyme or rosemary.
Leave in crockpot on low for whole day; on high for half day.
10 min before serving, add
1 1/2 tsp balsamic vinegar
bunch of kale, chopt
salt & pepper
And earlier if you like, add
cubed potatoes
2 tomatoes or 1 14 1/2 oz can
Sunday, December 12, 2010
Shepherdess Pie
I tried this vegetarian take on shepherd's pie this week, motivated by a purchase of two large sacks of potatoes (they were on sale!) I can't decide how I feel about it--it tasted good and lasted a long time, but it also took forever to make. I could see myself making the filling alone and having it over rice.
I based my efforts on a recipe from a delightful website called "Netmums." The site is intended for "mums". I am not a mum by virtue of both nationality and parity, but enjoyed the site nonetheless. My search revealed that shepherdess pie is pretty popular amongst the British. Recipes vary considerably but typically consist of a thick veggie + bean stew topped with a layer of potato or sweet potato.
Cook 3/4c lentils in 1.5c veggie stock (takes ~30 min.)
Meanwhile, saute 1 chopt onion, 2 sliced celery stalks, 2 sliced carrots, 1 chopt jalapeno, and 1/2 package mushrooms in EVOO.
If you have one, use a large, oven-safe saute pan.
Add 1T tomato paste and simmer for a few more minutes.
Add 14 oz can of crushed tomatoes and herbs to taste, then bring to a simmer. I used parsley, thyme, oregano, and rosemary. (Fun fact: the British call crushed tomatoes [tomahtoes] "passata.")
Add 1c frozen corn and the cooked lentils.
Add salt and pepper to taste.
Allow this concoction to simmer while you mash the 'taters.
Peel and dice ~8 medium potatoes, depending on the size of your pan and your appetite for potatoes (or, in my case, your desire to clean out the fridge.)
Cook by placing potatoes in tupperware in 1/2" water and microwaving for ~10 minutes or until soft.
Mash potatoes with 1/2c buttermilk, 1/4t white pepper, and 1/2t salt.
Spread potatoes on top of the stew if there's room in the pan and if your pan is oven-safe. If not, transfer the stew to a casserole dish and then top with taters. Top with grated cheddar (optional.)
Bake for 15 minutes at 400 degrees or place under the broiler to brown the top.
Mom, I bet Dad would love this--it's hearty and you could readily omit the oil, buttermilk, and cheese.
The finished product:
Om nom nom.
O wait, what's that you ask? What has Dan been up to lately? Well, last week, he assisted me in finishing my paper by sitting on my draft and swatting me whenever I tried to access it. See below:
I based my efforts on a recipe from a delightful website called "Netmums." The site is intended for "mums". I am not a mum by virtue of both nationality and parity, but enjoyed the site nonetheless. My search revealed that shepherdess pie is pretty popular amongst the British. Recipes vary considerably but typically consist of a thick veggie + bean stew topped with a layer of potato or sweet potato.
Cook 3/4c lentils in 1.5c veggie stock (takes ~30 min.)
Meanwhile, saute 1 chopt onion, 2 sliced celery stalks, 2 sliced carrots, 1 chopt jalapeno, and 1/2 package mushrooms in EVOO.
If you have one, use a large, oven-safe saute pan.
Add 1T tomato paste and simmer for a few more minutes.
Add 14 oz can of crushed tomatoes and herbs to taste, then bring to a simmer. I used parsley, thyme, oregano, and rosemary. (Fun fact: the British call crushed tomatoes [tomahtoes] "passata.")
Add 1c frozen corn and the cooked lentils.
Add salt and pepper to taste.
Allow this concoction to simmer while you mash the 'taters.
Peel and dice ~8 medium potatoes, depending on the size of your pan and your appetite for potatoes (or, in my case, your desire to clean out the fridge.)
Cook by placing potatoes in tupperware in 1/2" water and microwaving for ~10 minutes or until soft.
Mash potatoes with 1/2c buttermilk, 1/4t white pepper, and 1/2t salt.
Spread potatoes on top of the stew if there's room in the pan and if your pan is oven-safe. If not, transfer the stew to a casserole dish and then top with taters. Top with grated cheddar (optional.)
Bake for 15 minutes at 400 degrees or place under the broiler to brown the top.
Mom, I bet Dad would love this--it's hearty and you could readily omit the oil, buttermilk, and cheese.
The finished product:
Om nom nom.
O wait, what's that you ask? What has Dan been up to lately? Well, last week, he assisted me in finishing my paper by sitting on my draft and swatting me whenever I tried to access it. See below:
Christmas bells are ringing...
I have had a WONDERFUL weekend of procrastination and holiday celebrations! My dear friend Maddie had a Christmas cookie decorating party on Saturday. Everybody brought their A game and some peculiar cookie cutters. Yes, we had snowmen and bells, but we also had unicorns and giraffes.
This morning, I hosted a brunch. I made quiche-- broccoli cheddar and sundried tomato goat cheese. I used the Joy of Cooking recipe. Alex brought a delicious salad, Maddie banana bread, and Liz and Marko brought coffee cake. You guys should post your recipes in the comments (om nom nom.) My rosemary tree is pictured below.
Happy Holidays, y'all!
This morning, I hosted a brunch. I made quiche-- broccoli cheddar and sundried tomato goat cheese. I used the Joy of Cooking recipe. Alex brought a delicious salad, Maddie banana bread, and Liz and Marko brought coffee cake. You guys should post your recipes in the comments (om nom nom.) My rosemary tree is pictured below.
Happy Holidays, y'all!
Thursday, December 2, 2010
Farro + Roasted Butternut Squash
Another success from 101cookbooks! I did not follow this recipe by the letter, but found the flavors of farro and butternut squash in combination to be inspirational. Maybe I just like anything with butternut squash in it. I also like that the farro is thicker than a risotto, the nuts add a good crunch, and the nut oil makes for delicious flavor.
Cut 1/2 butternut squash (~2.5c) into 1/2" cubes
Cut small red onion into ~10 slices
Toss the above with 2T EVOO, 1T balsamic vinegar, 1/2T thyme, salt & pepper to taste.
Roast at 400 for ~40min.
In the meantime, cook 1 cup farro in 2.5 cups stock and/or water.
When both items are done, mix them together in a large bowl. Toss with 2T almond oil and a generous shaking of sunflower seeds (101 calls for walnuts and walnut oil, which I bet would be great.) I added arugula and black beans, too, which I could take or leave. Nom hot or cold, topped with feta or goat cheese.
Cut 1/2 butternut squash (~2.5c) into 1/2" cubes
Cut small red onion into ~10 slices
Toss the above with 2T EVOO, 1T balsamic vinegar, 1/2T thyme, salt & pepper to taste.
Roast at 400 for ~40min.
In the meantime, cook 1 cup farro in 2.5 cups stock and/or water.
When both items are done, mix them together in a large bowl. Toss with 2T almond oil and a generous shaking of sunflower seeds (101 calls for walnuts and walnut oil, which I bet would be great.) I added arugula and black beans, too, which I could take or leave. Nom hot or cold, topped with feta or goat cheese.
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