I am fortunate enough to be able to eat gluten, but there are many people in my life (my mother and 2 brothers, my sister-in-law, friends, etc) who are gluten intolerant. So around holidays and family events, the food almost always needs to be gluten free.
For my sister-in-law's bridal shower, I was in charge of making a dish that was dessert-y but easily eaten as finger food. I used Vegan Pie in the Sky's gluten-free variation of the press-in almond crust to make mini tarts! (Note: in the cookbook, though not on the site, Isa recommends using 2/3 cup oat flour and 1/3 cup rice flour as the flour substitute.)
I pressed the crust into a muffin tin lined with paper cups. Since it was a fall shower, the fillings (also from Vegan Pie in the Sky) were cappuccino mousse and pear frangipane.
They were a little crumbly, but VERY well received and VERY delicious. So I decided to make some variations on the theme for my family's Thanksgiving dinner!
I winged these fillings on my own; a straight chocolate mousse (made of tofu, melted chocolate, and cocoa powder), and an apple-pie-type filling. They were both great but the chocolate mousse ones were my favorite of all 4 options!
If you plan on trying this at home, one note of caution: the individual tarts don't keep very well, because the crusts get soggy after not too long, and start to lose their structural integrity. They still taste delicious, though!
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
9.05.2014
9.02.2014
Red Currant Jelly!
One of the venders at the farmer's market had fresh-picked red currants, and I couldn't resist grabbing a pint. The currants were so small and plump and bright that they were basically calling to me. I got them home and tried one... and discovered that fresh currants are NO WHERE NEAR as sweet as dried. They're as tart as cranberries! So I quickly dug through my old cookbooks to find a recipe.
The thing about old cookbooks (I have a few from the 1930s-50s; I love them) is that they assume you already know your way around making jellies. They also all seem to assume that you are a farmer who has bushels of the kind of produce you want to prepare. So I had some translating to do, and the following recipe is the fruit of my labor. (HA! Literally.)
Red Currant Jelly
(For 1 pint of currants, which makes a little over 1 cup of jelly. Can be scaled up!)
1 pint red currants
Water
1/2 to 3/4 cup of sugar
First, we're going to turn the currants into currant juice. Wash them well, pick out any bruised/moldy ones, but you don't have to separate them from the stem. Place in a pan with just enough water that they don't burn. (Water up to 1/4 the amount of currants is the max). Cook them over medium heat until the berries start to lose their color, 10-15 minutes.
Line a strainer with fine cheesecloth. Pour the berry slurry into it. If you want perfectly clear jelly, don't squeeze the cloth, but if you want maximum use out of your berries, squeeze all the extra juice out of them, through the cheesecloth. (You'll have to let them cool to do this.)
Measure the juice. It should be about 1 cup, but it's okay if it's scant! Basically, for each cup of juice you want a scant 3/4 cup of sugar (technically 1/2 Cup plus 2 Tbsp). So if you don't quite have a cup, just use a couple tablespoons less sugar. We're not going to can this jelly, so honestly, getting the proportions exactly right is not that big a deal. So anyway, put the juice and sugar into a pan over medium heat.
Stir this jelly mixture constantly until it reaches the jelly stage: 220 F. (If you don't have a cooking thermometer, you can figure out when it's reached the jelly stage by using a metal spoon to take a spoonful. Let it cool for a moment, then pour it back into the pan. If two separate drops form at the same time on the side of the spoon, so that it's dripping back from 2 parts of the spoon, not 1, it has hit the jelly stage. Start checking after 5 minutes of boiling.) This took me 15-20 minutes of simmering, but I think this depends on your cookware and on your stove's definition of "medium."
Remove from heat, and voila! You have made red currant jelly!
The thing about old cookbooks (I have a few from the 1930s-50s; I love them) is that they assume you already know your way around making jellies. They also all seem to assume that you are a farmer who has bushels of the kind of produce you want to prepare. So I had some translating to do, and the following recipe is the fruit of my labor. (HA! Literally.)
Glowing because the window is right behind it. |
Red Currant Jelly
(For 1 pint of currants, which makes a little over 1 cup of jelly. Can be scaled up!)
1 pint red currants
Water
1/2 to 3/4 cup of sugar
First, we're going to turn the currants into currant juice. Wash them well, pick out any bruised/moldy ones, but you don't have to separate them from the stem. Place in a pan with just enough water that they don't burn. (Water up to 1/4 the amount of currants is the max). Cook them over medium heat until the berries start to lose their color, 10-15 minutes.
Line a strainer with fine cheesecloth. Pour the berry slurry into it. If you want perfectly clear jelly, don't squeeze the cloth, but if you want maximum use out of your berries, squeeze all the extra juice out of them, through the cheesecloth. (You'll have to let them cool to do this.)
Measure the juice. It should be about 1 cup, but it's okay if it's scant! Basically, for each cup of juice you want a scant 3/4 cup of sugar (technically 1/2 Cup plus 2 Tbsp). So if you don't quite have a cup, just use a couple tablespoons less sugar. We're not going to can this jelly, so honestly, getting the proportions exactly right is not that big a deal. So anyway, put the juice and sugar into a pan over medium heat.
Stir this jelly mixture constantly until it reaches the jelly stage: 220 F. (If you don't have a cooking thermometer, you can figure out when it's reached the jelly stage by using a metal spoon to take a spoonful. Let it cool for a moment, then pour it back into the pan. If two separate drops form at the same time on the side of the spoon, so that it's dripping back from 2 parts of the spoon, not 1, it has hit the jelly stage. Start checking after 5 minutes of boiling.) This took me 15-20 minutes of simmering, but I think this depends on your cookware and on your stove's definition of "medium."
Remove from heat, and voila! You have made red currant jelly!
9.17.2013
rustic mango tart
A while ago we had houseguests coming over and were going to serve them dessert and drinks. We didn't have a lot of groceries in the house, but we did have a couple mangos, so I whipped together a rustic mango tart, figuring I'd use a simple pie crust recipe, chop and mix the mango with a bit of sugar and spices (I think powdered ginger?), and call it a day. Unfortunately, I was out of shortening for the crust, so I decided to try coconut oil. The crust was a little trickier to manage, but the taste went perfectly with the mango--so voila! A tropical-tasting, quick dessert.
There was even enough crust to put a little heart in the middle! <3 p="">3>
There was even enough crust to put a little heart in the middle! <3 p="">3>
10.26.2012
Friday Dessert: soy panna cotta
A couple years ago, I needed a light dessert for a small dinner I was hosting. The dishes were almost all Italian and a little on the heavy side, so I wanted a light, Italian dessert. I started browsing and found the Vegan Bicyclinguist's Panna Cotta. In a recent search for vegan panna cotta, I've noticed that vegan adaptations abound, but at the time, his was the only one I could find. So, in my normal spirit of ignoring the rule that you shouldn't make a recipe you've never made before for a dinner party, I decided to give it a try!
It was delicious, though I had my doubts in the making. The batter itself wasn't delicious. You combine soy yogurt, soy creamer, water, and agar. and before it set, the mixture had a tang I did not like. Figuring I had nothing to lose and just wouldn't serve dessert if it failed, I put the panna cotta into little bowls to set, just in case. After they set and chilled for a while, they were awesome! I used vanilla yogurt so that they had a slight vanilla flavor, and I topped them with canned peaches, some of the syrup from the peaches, and a couple pinches of cinnamon. I've never had non-vegan panna cotta, but from what I've read about what it should be, the texture was spot-on.
There may be other, newer vegan panna cotta recipes out there (point me to them if you have any favorites! I'm interested in trying other approaches too!), but this one will always have a special place in my heart for being the first one out there.
Sorry about the dim photo--I sneakily took this shot just before bringing them out to the table. |
There may be other, newer vegan panna cotta recipes out there (point me to them if you have any favorites! I'm interested in trying other approaches too!), but this one will always have a special place in my heart for being the first one out there.
10.13.2012
Saturday Snack: starfruit!
Today's Saturday Snack is just a quick glimpse at a food I had always wanted to try:
Starfruit! It is also known as carambola, and is used most often in cuisines from the Asia-Pacific region. (Though this little guy was in the Latin American section of our grocery store, so. I guess it's pretty universal.) Starfruit is crisp and sweet, and the best way I can describe the taste is "tropical." You know how candies/juices/flavored things will be "tropical fruit flavored?" Well, starfruits taste like they're one of the flavors "tropical fruit flavor" is trying to copy.
Now that I've tried starfruit, and know it's available at our local grocery store, I'm going to look into recipes for cooking with it.
10.02.2012
strawberry-lavender spritzer (and syrup)
Drinks count as food, right? How about if you make them from fruit? Or if they have fruit floating in them? Either way, I'd like to talk about a couple drinks I made for my second VeganMoFo entry this month!
When the husband and I threw our housewarming party in August, it was 90 degrees and humid, and we knew that cold drinks would be essential to the event. There was, of course, lots of beer, but I wanted to keep our guests hydrated, not dehydrated, and to provide interesting options for people who don't drink.
On the left, iced tea with mint. On the right, Strawberry-Lavender Spritzer! If you click on the image, you can see it up close, and read my little cards--I labeled each drink, and also provided options if people wanted to turn them into cocktails. (I recommended bourbon or rum with the iced tea, and vodka or gin with the spritzer.)
The Strawberry-Lavender Spritzer was the BIGGEST HIT of the day. It ran out very quickly, and I only got to have half a glass myself! I got the idea from the Kitchn's Blueberry Lavender Vodka Spritzer recipe, but I kept it non-alcoholic, and replaced blueberries with chopped strawberries.
You can follow that link for the recipe; you make a simple syrup with the fruit and lavender, then mix it with lime juice and seltzer. I also added a bunch of frozen strawberries to our drink container, for looks and to keep it cold without watering down the flavor.
I felt sorry for myself that I barely got to enjoy the spritzer at the party, so I recently made more of the strawberry-lavender syrup for myself. I figure I'll add it to seltzer to make my own Italian sodas at home, and to glasses of soymilk for tasty strawberry milk!
When the husband and I threw our housewarming party in August, it was 90 degrees and humid, and we knew that cold drinks would be essential to the event. There was, of course, lots of beer, but I wanted to keep our guests hydrated, not dehydrated, and to provide interesting options for people who don't drink.
On the left, iced tea with mint. On the right, Strawberry-Lavender Spritzer! If you click on the image, you can see it up close, and read my little cards--I labeled each drink, and also provided options if people wanted to turn them into cocktails. (I recommended bourbon or rum with the iced tea, and vodka or gin with the spritzer.)
The Strawberry-Lavender Spritzer was the BIGGEST HIT of the day. It ran out very quickly, and I only got to have half a glass myself! I got the idea from the Kitchn's Blueberry Lavender Vodka Spritzer recipe, but I kept it non-alcoholic, and replaced blueberries with chopped strawberries.
You can follow that link for the recipe; you make a simple syrup with the fruit and lavender, then mix it with lime juice and seltzer. I also added a bunch of frozen strawberries to our drink container, for looks and to keep it cold without watering down the flavor.
I felt sorry for myself that I barely got to enjoy the spritzer at the party, so I recently made more of the strawberry-lavender syrup for myself. I figure I'll add it to seltzer to make my own Italian sodas at home, and to glasses of soymilk for tasty strawberry milk!
Such a pretty pink! |
The syrup recipe is easily scaled up--I think I made a quadruple batch for my 2-gallon drink dispenser above? And I made a double batch the second time around, so that I can enjoy it (and offer it to friends, as a mixer and as a soda base) for a while to come!
12.25.2011
holiday meal!
Happy holidays to people who celebrate them this time of year!
I have been working on a wedding food post for a long time, and I prooooomise I'll do it before the end of the month, but at today's awesome Christmas dinner at my mother-in-law's (hi Tanis!), I promised a couple people I'd post links to the sweets I made to go with our meal. So Miki and Sarge, this is for you!
A big surprise hit today was the sugared cranberries. I used this recipe at 101 Cookbooks. It's very simple, though it requires a lot of sitting time.
Tart cranberries get a sparkly sugar coating. I had never heard of this before, but apparently this recipe is a holiday tradition for some people... I might make it one of mine now. They goes well with crackers and cheese/dip/pate for appetizers as well as a side during the main meal, and are a good compliment to dessert. So basically you can eat them at any time. Plus they look so pretty and wintery!
Unfortunately, as delicious as the dessert I made was, it wasn't very photogenic. It's Martha Stewart's Frozen Chocolate Peanut Butter and Banana Loaf.
Very rich, and verrrrry delicious. Texture-wise, it's along the lines of a frozen mousse. I replaced the whipped cream in the recipe with the cashew-and-coconut-based Rad Whip from the PPK, and it worked out great.
There were other awesome vegan elements to the meal, but for the sake of this entry not taking me forever, I'll just leave you with some pictures. (Thanks to the husband for taking them, since I was busy talking. As usual.)
My carrot salad (so much tastier than the lighting in the picture suggests!):
The husband's white bean, carrot, and caramelized onion puree:
My mother-in-law's excellent mustardy shallots and green beans:
My sister-in-law's raw beet and parsley pesto terrine (with her apple-cranberry sauce, which went with sweet potato latkes, of which we didn't get a picture)...
...and her appetizer: nut pate.
I'm still full.
ALSO, before I'm done bragging about my great meal, I also want to brag about the awesome gifts my husband and in-laws got me:
I WILL BE SPENDING 2012 IN THE KITCHEN, THANK YOU.
I have been working on a wedding food post for a long time, and I prooooomise I'll do it before the end of the month, but at today's awesome Christmas dinner at my mother-in-law's (hi Tanis!), I promised a couple people I'd post links to the sweets I made to go with our meal. So Miki and Sarge, this is for you!
A big surprise hit today was the sugared cranberries. I used this recipe at 101 Cookbooks. It's very simple, though it requires a lot of sitting time.
Tart cranberries get a sparkly sugar coating. I had never heard of this before, but apparently this recipe is a holiday tradition for some people... I might make it one of mine now. They goes well with crackers and cheese/dip/pate for appetizers as well as a side during the main meal, and are a good compliment to dessert. So basically you can eat them at any time. Plus they look so pretty and wintery!
Unfortunately, as delicious as the dessert I made was, it wasn't very photogenic. It's Martha Stewart's Frozen Chocolate Peanut Butter and Banana Loaf.
Very rich, and verrrrry delicious. Texture-wise, it's along the lines of a frozen mousse. I replaced the whipped cream in the recipe with the cashew-and-coconut-based Rad Whip from the PPK, and it worked out great.
There were other awesome vegan elements to the meal, but for the sake of this entry not taking me forever, I'll just leave you with some pictures. (Thanks to the husband for taking them, since I was busy talking. As usual.)
My carrot salad (so much tastier than the lighting in the picture suggests!):
The husband's white bean, carrot, and caramelized onion puree:
My mother-in-law's excellent mustardy shallots and green beans:
My sister-in-law's raw beet and parsley pesto terrine (with her apple-cranberry sauce, which went with sweet potato latkes, of which we didn't get a picture)...
...and her appetizer: nut pate.
I'm still full.
ALSO, before I'm done bragging about my great meal, I also want to brag about the awesome gifts my husband and in-laws got me:
I WILL BE SPENDING 2012 IN THE KITCHEN, THANK YOU.
Labels:
101 cookbooks,
appetizers,
chocolate,
cranberries,
desserts,
fruit,
holiday food,
holidays,
martha stewart,
sides
10.30.2011
Sunday Brunch: pancakes and crepes
My "blog photos" folder is going to be so empty after this month! Which is a good thing, since I tend to stockpile pictures for too long. Since there's only one day left after today, this is probably the last "epic post," and it's a delicious one.
Pancakes! I've gotten over my hatred of making pancakes; I'm much more patient now and don't burn them. Above, pancakes with blueberry sauce and cashew creme. Below, pancakes (I think they were lemon-flavored?) with a raspberry sauce.
And these are red, white, and blueberry pancakes!
Topped with soyatoo whipped topping.
This is the coconut pancake recipe from Vegan with a Vengeance topped with simmered peaches and hazelnuts.
You may have noticed a trend by now: I like to have fruit with pancakes. Unless they're SAVORY pancakes!
These were mirepoix pancakes (carrots, onion, celery) topped with gravy.
And finally, a sort of pancake: crepes!
These aren't filled with anything too exciting: fruit, cashew cream, and each one has a different seasoning. (I think I went cinnamon/blueberry, nutmeg/clove, and ginger/raspberry.)
So that concludes our "Sunday Brunches" this month. What are your favorite brunch foods that I didn't mention?
Pancakes! I've gotten over my hatred of making pancakes; I'm much more patient now and don't burn them. Above, pancakes with blueberry sauce and cashew creme. Below, pancakes (I think they were lemon-flavored?) with a raspberry sauce.
And these are red, white, and blueberry pancakes!
Topped with soyatoo whipped topping.
This is the coconut pancake recipe from Vegan with a Vengeance topped with simmered peaches and hazelnuts.
You may have noticed a trend by now: I like to have fruit with pancakes. Unless they're SAVORY pancakes!
These were mirepoix pancakes (carrots, onion, celery) topped with gravy.
And finally, a sort of pancake: crepes!
These aren't filled with anything too exciting: fruit, cashew cream, and each one has a different seasoning. (I think I went cinnamon/blueberry, nutmeg/clove, and ginger/raspberry.)
So that concludes our "Sunday Brunches" this month. What are your favorite brunch foods that I didn't mention?
10.01.2011
Welcome to Vegan MoFo! Saturday Snack: Cool Fruits
Welcome to the first day of Vegan MoFo, also known as the Vegan Month of Food, where bloggers are encouraged to post as much vegan food as often as they can! I'm trying for every day this month, even though my October is pretty booked, as I'll be getting married AND going on my honeymoon!
Some bloggers take on a particular theme for VeganMoFo, but I was worried I wouldn't have time to stick to one theme, so instead, I'll stick to a couple structured days, like I did last year with "How to Replace Nightshade Fridays" and "Weekend Brunch" posts. This year, weekends will feature Saturday Snacks and Sunday Brunch posts!
It's Saturday, and that means Saturday Snacks! Anyone who knows me knows that I am a snacker. I get hungry every 3-4 hours throughout the day, and have always been that way, and when I get hungry... well, you wouldn't like me when I'm hungry.
To prevent myself from turning into the above HungrySarahMonster, I have snacks with me at almost any given moment. My usual morning snack is fruit. But pictures of fruit are boring, right?
Especially apples, right?
BUT WAIT.
Do you see this?
This is a Pink Pearl Apple. Its peel is yellow and its flesh is PINK. I first saw them on the Kitchn blog and thought they were weird, but then our co-op started to carry organic ones and I had to try them for myself. They taste like normal apples. They are a bit tart and sort of mealy.
Another interesting fruit I picked up at our co-op was the Candy Stripe Fig. I love fresh figs, but they were hard to find around here this year, so I was excited when I saw these. They're so cute, too!
The fiance and I wanted a more substantial afternoon snack, so in addition to the figs we had bread and some leftover daiya, because figs, bread, and cheese sounded like a very sophisticated snack.
That's all for today's Saturday Snack. Stay tuned for more VeganMoFo posts throughout the month!
Some bloggers take on a particular theme for VeganMoFo, but I was worried I wouldn't have time to stick to one theme, so instead, I'll stick to a couple structured days, like I did last year with "How to Replace Nightshade Fridays" and "Weekend Brunch" posts. This year, weekends will feature Saturday Snacks and Sunday Brunch posts!
It's Saturday, and that means Saturday Snacks! Anyone who knows me knows that I am a snacker. I get hungry every 3-4 hours throughout the day, and have always been that way, and when I get hungry... well, you wouldn't like me when I'm hungry.
![]() |
Only known photo of a HungrySarahMonster |
Especially apples, right?
BUT WAIT.
Do you see this?
This is a Pink Pearl Apple. Its peel is yellow and its flesh is PINK. I first saw them on the Kitchn blog and thought they were weird, but then our co-op started to carry organic ones and I had to try them for myself. They taste like normal apples. They are a bit tart and sort of mealy.
Another interesting fruit I picked up at our co-op was the Candy Stripe Fig. I love fresh figs, but they were hard to find around here this year, so I was excited when I saw these. They're so cute, too!
The fiance and I wanted a more substantial afternoon snack, so in addition to the figs we had bread and some leftover daiya, because figs, bread, and cheese sounded like a very sophisticated snack.
That's all for today's Saturday Snack. Stay tuned for more VeganMoFo posts throughout the month!
7.27.2011
welcome to summer
I've been trying my best not to feel guilty about ignoring my blog, since I've been enjoying summer to the fullest. It's been a really busy summer so far! The boyfriend and I got engaged (so now he's the fiance!), for one, but also I've been to the beach, to an amusement park (more on that in my next entry), to upstate NY, to outdoor movie nights, to friends' pools, and in general just away from the kitchen. It's been so absurdly hot lately that I haven't been tempted to try too many new things when it comes to cooking, so today I'll be featuring other people's recipes.
The second-best thing about this summer (after the engagement, which has really got to be number one) is that I signed up for a CSA share through Red Fire Farm, a local, organic farm! A co-worker and I split one share. The boyfriend and I could probably eat an entire share's worth, but it's done by delivery to my office, which means the farm picks out what to put in my share--which means we get plenty of nightshades. So my coworker and I have an agreement that she will always take all the nightshades. (This works great for her as well as for me, because who would turn down fresh, local, organic tomatoes if they weren't allergic?!) In addition to the half vegetable share, I signed up for a flower share! So I get a pretty bouquet of flowers every week.
I love flowers, but it can be tough to keep fresh flowers around if you strive for ethical, environmentally friendly living. Many flowers available at flower shops are imported from places where workers are exploited, so they're not the most ethical way to decorate your home. (1800Flowers, by the way, often offers at least 1 or 2 fair-trade bouquets on their website.) Even if they're fair trade, though, they've come a long way to get to your vase. And even if you get domestic flowers, because flowers aren't food crops, there are no regulations on the spraying of pesticides or herbicides, which directly affect our environment (and possibly our health). But flowers are really pretty, and if you ask me there are few things as nice as having fresh cut flowers to decorate your home.
SO finding out that the farm that does my CSA shares offered organic flower shares was the awesome!
Not that I'll ever turn down flowers of any type, but it's nice to be able to have fresh cut flowers in my home without any slight nagging guilt.
Like I said above, I've been spending less time in the kitchen lately. I cook as much as ever before, but I am not in the mood for puttering around or innovating--I want to make recipes that I know will work the first time around. So I've been making recipes from blogs I trust.
This AMAZING chocolate tart came from Hot Polka Dot. It's not originally a vegan recipe, but I veganized it by using Earth Balance in place of the butter, flaxmeal mixed with water for the egg, and Mimicreme for the cream. I'm thinking it would also be REALLY tasty with coconut milk in place of the cream and coconut oil in place of the butter. Also, she used cherries, but the fiance (!) is allergic to cherries, so I went with strawberries. I cannot say enough about how delicious this recipe is.
Next up, homemade almond milk! I take my directions from Bonzai Aphrodite. I've used it several times for making homemade almond yogurt, but I always have to drink a little bit of it first, since it's so tasty and creamy.
Look how creamy and milky! Yum almonds.
Another tasty recipes I got from the internet was a Breakfast Beer Bread recipe from La Vida Veggie. I bookmarked it back in November, and finally had a chance to make it. It was great!
Very healthy, very hearty, very simple to make.
Finally, I've written about making C'est La Vegan's Cashew Goat Cheese, but I want to reiterate how fantastic the recipe is. I made two logs of it for a PPK potluck I hosted last month, and it was a giant hit.
I served it with crackers, and with a fig-almond spread based on a recipe from the BBC for Fig and Almond Balls. I made a bunch of changes in the recipe--I swapped dates for apricots, I added a lot of water because my figs were dried out, we didn't have any brandy so I put in a couple dashes of orange bitters, and I didn't age it at all. But it was DELICIOUS. And great with the "cheese."
I'll try to update again this week, if I can sit at my computer long enough to type out more entries--it's hot! I want to be like our cats Molly and Fritz and sprawl on the floor in front of the fan:
...or in the shade like Vascha.
It's always so funny to me when I come home from work and find these lazy kitties spread out all over the floor to cool off.
I hope you're all enjoying your summer so far!
The second-best thing about this summer (after the engagement, which has really got to be number one) is that I signed up for a CSA share through Red Fire Farm, a local, organic farm! A co-worker and I split one share. The boyfriend and I could probably eat an entire share's worth, but it's done by delivery to my office, which means the farm picks out what to put in my share--which means we get plenty of nightshades. So my coworker and I have an agreement that she will always take all the nightshades. (This works great for her as well as for me, because who would turn down fresh, local, organic tomatoes if they weren't allergic?!) In addition to the half vegetable share, I signed up for a flower share! So I get a pretty bouquet of flowers every week.
Week 1 had some sweet basil flowers in it; it smelled wonderful. |
Week 2 -- Sunflowers! |
Not that I'll ever turn down flowers of any type, but it's nice to be able to have fresh cut flowers in my home without any slight nagging guilt.
Check out the bright red stems on the red flowers! And what are those weird tall green flowers? They look like sea creatures. |
Like I said above, I've been spending less time in the kitchen lately. I cook as much as ever before, but I am not in the mood for puttering around or innovating--I want to make recipes that I know will work the first time around. So I've been making recipes from blogs I trust.
This AMAZING chocolate tart came from Hot Polka Dot. It's not originally a vegan recipe, but I veganized it by using Earth Balance in place of the butter, flaxmeal mixed with water for the egg, and Mimicreme for the cream. I'm thinking it would also be REALLY tasty with coconut milk in place of the cream and coconut oil in place of the butter. Also, she used cherries, but the fiance (!) is allergic to cherries, so I went with strawberries. I cannot say enough about how delicious this recipe is.
Next up, homemade almond milk! I take my directions from Bonzai Aphrodite. I've used it several times for making homemade almond yogurt, but I always have to drink a little bit of it first, since it's so tasty and creamy.
Look how creamy and milky! Yum almonds.
Another tasty recipes I got from the internet was a Breakfast Beer Bread recipe from La Vida Veggie. I bookmarked it back in November, and finally had a chance to make it. It was great!
Very healthy, very hearty, very simple to make.
Finally, I've written about making C'est La Vegan's Cashew Goat Cheese, but I want to reiterate how fantastic the recipe is. I made two logs of it for a PPK potluck I hosted last month, and it was a giant hit.
I served it with crackers, and with a fig-almond spread based on a recipe from the BBC for Fig and Almond Balls. I made a bunch of changes in the recipe--I swapped dates for apricots, I added a lot of water because my figs were dried out, we didn't have any brandy so I put in a couple dashes of orange bitters, and I didn't age it at all. But it was DELICIOUS. And great with the "cheese."
I'll try to update again this week, if I can sit at my computer long enough to type out more entries--it's hot! I want to be like our cats Molly and Fritz and sprawl on the floor in front of the fan:
They love this spot because they are right between two fans. |
Under the cabinet behind the couch. |
I hope you're all enjoying your summer so far!
4.27.2011
lemon cake with ginger
I spend more time than you would suspect on the Martha Stewart website, browsing through recipes and craft ideas. There's something so soothing about everything on that site; it makes you feel like you feel like you could do anything as long as you follow all the step-by step instructions and pretty pictures. Maybe that's just me. Anyway, one thing I noticed while looking through a cake gallery (yes, there are galleries of cakes and cupcakes. How did you think I got sucked in?) is that a bunch of layer cakes just had icing on top. Or no icing at all, just some powdered sugar or fruit. Icing is always my least favorite part of the cake, so to me, this technique is the perfect cake decoration! I find it quite elegant, and very simple.
For an example of elegance combined with deliciousness, here is a Lemon Cake with Ginger that I made on Monday.
For the cake, I used the vanilla cupcake recipe from Vegan Cupcakes Take Over the World, with the lemon variation. I made a double batch so I could make layers.
The icing is a variation on basic buttercream (also from Vegan Cupcakes Take Over the World), using a touch of powdered ginger and ginger juice instead of vanilla extract. And the filling is something new my mother gave me:
Ginger Spread! Have you heard of this? The only ingredients are ginger and sugar. It's like a thin jelly. So far I've only used it for this cake and to put on an otherwise-savory sandwich; it's very warming and delicious. I still have half a jar; what else should I do with it?
For an example of elegance combined with deliciousness, here is a Lemon Cake with Ginger that I made on Monday.
For the cake, I used the vanilla cupcake recipe from Vegan Cupcakes Take Over the World, with the lemon variation. I made a double batch so I could make layers.
The icing is a variation on basic buttercream (also from Vegan Cupcakes Take Over the World), using a touch of powdered ginger and ginger juice instead of vanilla extract. And the filling is something new my mother gave me:
Ginger Spread! Have you heard of this? The only ingredients are ginger and sugar. It's like a thin jelly. So far I've only used it for this cake and to put on an otherwise-savory sandwich; it's very warming and delicious. I still have half a jar; what else should I do with it?
4.21.2011
The Confessions: Apples!
I love food and I love to read. As a result, each month, I combine these two interests in a post about food from literature. I'll mostly be sticking with books from classic literature, so you're likely to know the storylines anyway, but just in case you don't: warning: there may be spoilers ahead.
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Jean-Jacques Rousseau was born in 1712 and died in 1778. In his 66 years, he was a notary, an engraver, a secretary, a music teacher, a composer, a writer, a philosopher... and more. He lived in Switzerland, France, Italy, England. He was honored as a genius and maligned as a heretic, often at the same time. He was active in political, religious, and social issues. He wrote reference books, plays, political tracts, operas, novels, and critical essays. He made friends quickly and made enemies faster, including Voltaire, Diderot, Hume, and members of several European courts. Rousseau is most famous for The Social Contract, Discourse on Inequality, Emile, Julie, and finally, the focus of today's entry: The Confessions.
In The Confessions, Rousseau sets out to record everything that has ever happened to him. He clearly states his goal in the beginning: "I have resolved on an enterprise which has no precedent, and which, once complete, will have no imitator. My purpose is to display to my kind a portrait in every way true to nature, and the man I shall portray will be myself." He wants to be completely honest, though of course he can't help but be one-sided and biased (but that can be part of the fun of reading an autobiography).
There are two reasons that I think The Confessions is important: 1.) Jean-Jacques Rousseau was himself an important historical figure. His writings influenced the American Revolution as well as the French Revolution and much of Western thought since the 1700s. 2.) The Confessions is one of the first autobiographies that was written for the sake of writing. Oh, sure, autobiographies existed before Rousseau: Augustine, Teresa of Avila, Margery Kempe, and plenty of Puritans wrote autobiographical works... But those books were all written to serve religious purposes. They were religious confessions (Rousseau’s title plays off that theme), tales of conversions, material intending to convert the reader, etc. Rousseau wrote only to explain and expose himself. Soon after Rousseau's secular autobiography, plenty of authors jumped on board with the idea--but he started it. As a nonfiction reader/writer, I find it interesting to see how he navigated previously uncharted territory. If you (like Rousseau) had never encountered an autobiography, what would yours look like?
Rousseau wrote The Confessions in installments. At first he planned to publish them during his lifetime, but he ended up wanting them published posthumously (mostly because some important ladies were scandalized by how frankly he portrayed them and their affairs [among other things], and suppressed its publication to save their reputations). Rousseau and his books were already being banned across Europe for their supposedly heretical content; it was probably unlikely that The Confessions would have been a success during his lifetime anyway.
Mostly I found The Confessions dry and slow. Rousseau stops to reflect on almost everything, and is constantly feeling sorry for himself. It's too bad his presentation is so dry, because his life was super dramatic! In between the reflections on how sad he is or how unfairly Diderot treated him that one time, Rousseau did some wild things. In his teens he ran away and traveled across Europe, faked his way through teaching subjects he didn’t know, was involved in a few tense love triangles with a woman twice his age (with many women, actually), fought corrupt consulates in Italy, had five illegitimate children with his common-law wife, dealt with an evil, scheming mother-in-law, fell miserably in love with a woman half his age, was exiled from France and from Switzerland, had a whole town turn against him in the middle of the night, told Poland how to frame their constitution--and that's not even most of his adventures. The problem for me is that all the cool stuff gets lost in the minutiae of his day-to-day remembrances, which include who he visited, how often, whether or not the other guests were witty, how long his walk home was, and how his urinary tract was that day. He talks about organizing his papers and letters a lot. He goes on walks and reflects fondly on walks from the past--which he already wrote about 100 pages ago.
But at times, Rousseau is witty and interesting, and toward the end of the book he approaches a psychotic break as his paranoia about everything and everyone increases. Rousseau’s writing also shows us that small, seemingly insignificant scenes in our lives can have profound effects on the way we live, think, and perceive. For example, as a teenager he stole a piece of ribbon from his master, and blamed it on another servant. Both he and the girl he blamed it on were fired. Though he’s writing this 40 years after the incident, Rousseau still can't get over the guilt he feels for that event, and admits that he has been so ashamed of it all of his life that he never told anyone. He doesn’t think he’ll ever live down that lie. I think we all have moments like that; negative or positive, small events can influence who we are, who we become.
The food in today's entry comes from another such incident, in which Rousseau tried to steal an apple. Rousseau doesn’t feel guilty recounting this tale; he was an apprentice to a cruel, gruff, stingy engraver who beat him regularly and gave him very little. I think a lot of Rousseau's later influential ideas of equality and justice come from his early years, this harsh apprenticeship included.
The passage in which the apple appears is cute and playfully written. Rousseau, as a boy, is not allowed in the house's pantry, but there's a lattice at the top of it, through which he can see some delicious-looking apples.
He climbs up on a stool and ingeniously combines several kitchen implements to reach the apples above him through the lattice. He finally spears one--only to discover it won't fit through the bars of the lattice. He gets MORE kitchen utensils to cut it in half--through the lattice!--and finally cuts it in half... only to watch both pieces fall back into the pantry, out of his reach. ("Compassionate reader," Rousseau says here, "sympathize with my affliction.") The next day, he returns with an idea of how to improve his method. He gets back up on the stool, takes his improvised tools and sticks them through the lattice--and suddenly his master jumps out from the pantry! He'd noticed the fallen pieces of apple the day before and decided to catch young Jean-Jacques in the act. Rousseau takes a beating from this, but also some ideas of justice, such as how people are likely to rebel against overly cruel masters/governments/judicial systems.
I don't have an apple-related recipe for you today, and I'm not sorry--it's finally getting nice enough out that my metabolism is happy with plenty of raw fruits and veggies. So just enjoy the pretty apples! (And a pear.)
---------------------------------------------------------------------------------
Jean-Jacques Rousseau was born in 1712 and died in 1778. In his 66 years, he was a notary, an engraver, a secretary, a music teacher, a composer, a writer, a philosopher... and more. He lived in Switzerland, France, Italy, England. He was honored as a genius and maligned as a heretic, often at the same time. He was active in political, religious, and social issues. He wrote reference books, plays, political tracts, operas, novels, and critical essays. He made friends quickly and made enemies faster, including Voltaire, Diderot, Hume, and members of several European courts. Rousseau is most famous for The Social Contract, Discourse on Inequality, Emile, Julie, and finally, the focus of today's entry: The Confessions.
In The Confessions, Rousseau sets out to record everything that has ever happened to him. He clearly states his goal in the beginning: "I have resolved on an enterprise which has no precedent, and which, once complete, will have no imitator. My purpose is to display to my kind a portrait in every way true to nature, and the man I shall portray will be myself." He wants to be completely honest, though of course he can't help but be one-sided and biased (but that can be part of the fun of reading an autobiography).
There are two reasons that I think The Confessions is important: 1.) Jean-Jacques Rousseau was himself an important historical figure. His writings influenced the American Revolution as well as the French Revolution and much of Western thought since the 1700s. 2.) The Confessions is one of the first autobiographies that was written for the sake of writing. Oh, sure, autobiographies existed before Rousseau: Augustine, Teresa of Avila, Margery Kempe, and plenty of Puritans wrote autobiographical works... But those books were all written to serve religious purposes. They were religious confessions (Rousseau’s title plays off that theme), tales of conversions, material intending to convert the reader, etc. Rousseau wrote only to explain and expose himself. Soon after Rousseau's secular autobiography, plenty of authors jumped on board with the idea--but he started it. As a nonfiction reader/writer, I find it interesting to see how he navigated previously uncharted territory. If you (like Rousseau) had never encountered an autobiography, what would yours look like?
Rousseau wrote The Confessions in installments. At first he planned to publish them during his lifetime, but he ended up wanting them published posthumously (mostly because some important ladies were scandalized by how frankly he portrayed them and their affairs [among other things], and suppressed its publication to save their reputations). Rousseau and his books were already being banned across Europe for their supposedly heretical content; it was probably unlikely that The Confessions would have been a success during his lifetime anyway.
Mostly I found The Confessions dry and slow. Rousseau stops to reflect on almost everything, and is constantly feeling sorry for himself. It's too bad his presentation is so dry, because his life was super dramatic! In between the reflections on how sad he is or how unfairly Diderot treated him that one time, Rousseau did some wild things. In his teens he ran away and traveled across Europe, faked his way through teaching subjects he didn’t know, was involved in a few tense love triangles with a woman twice his age (with many women, actually), fought corrupt consulates in Italy, had five illegitimate children with his common-law wife, dealt with an evil, scheming mother-in-law, fell miserably in love with a woman half his age, was exiled from France and from Switzerland, had a whole town turn against him in the middle of the night, told Poland how to frame their constitution--and that's not even most of his adventures. The problem for me is that all the cool stuff gets lost in the minutiae of his day-to-day remembrances, which include who he visited, how often, whether or not the other guests were witty, how long his walk home was, and how his urinary tract was that day. He talks about organizing his papers and letters a lot. He goes on walks and reflects fondly on walks from the past--which he already wrote about 100 pages ago.
But at times, Rousseau is witty and interesting, and toward the end of the book he approaches a psychotic break as his paranoia about everything and everyone increases. Rousseau’s writing also shows us that small, seemingly insignificant scenes in our lives can have profound effects on the way we live, think, and perceive. For example, as a teenager he stole a piece of ribbon from his master, and blamed it on another servant. Both he and the girl he blamed it on were fired. Though he’s writing this 40 years after the incident, Rousseau still can't get over the guilt he feels for that event, and admits that he has been so ashamed of it all of his life that he never told anyone. He doesn’t think he’ll ever live down that lie. I think we all have moments like that; negative or positive, small events can influence who we are, who we become.
The food in today's entry comes from another such incident, in which Rousseau tried to steal an apple. Rousseau doesn’t feel guilty recounting this tale; he was an apprentice to a cruel, gruff, stingy engraver who beat him regularly and gave him very little. I think a lot of Rousseau's later influential ideas of equality and justice come from his early years, this harsh apprenticeship included.
The passage in which the apple appears is cute and playfully written. Rousseau, as a boy, is not allowed in the house's pantry, but there's a lattice at the top of it, through which he can see some delicious-looking apples.
Like the ones in my fruit bowl! |
I don't have an apple-related recipe for you today, and I'm not sorry--it's finally getting nice enough out that my metabolism is happy with plenty of raw fruits and veggies. So just enjoy the pretty apples! (And a pear.)
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