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  1. Dengaku Miso (Three Types) These miso spreads keep fairly well – at least a month in refrigerated. They can be spread directly onto simply grilled or boiled ingredients, or they can be spread generously onto skewered ingredients and grilled till bubbly. Omitting egg yolk and using only kombu dashi (kelp stock)instead of katsuo dashi (kelp and bonito dashi) make it easy to create vegetarian versions. Red Dengaku Miso - Sesame 4 T aka miso (red miso, 60g approx.) 2 tsp sugar 1 T mirin (sweet rice wine) 2 T dashi, stock, or sake (rice wine) 1 T Japanese toasted sesame oil White Dengaku Miso - Yuzu T white miso (replace about 1/3 of the white miso with red miso for everyday use - great taste, though not as pretty as white miso). 1 tsp sugar 1 T mirin (sweet rice wine) 1 T dashi, stock, or sake (rice wine) 1 tsp grated yuzu zest 1 egg yolk, optional Brown Dengaku Miso - Scallion 4 T miso (brown "inaka" miso, 60g approx.) 2 T finely chopped scallions (wakegi if possible) 1 tsp sugar 1 T mirin (sweet rice wine) 1 T dashi, stock, or sake (rice wine) * Red Dengaku Miso - Sesame Mix very well together, simmer till thick. Add 2 T of sesame seeds or ground sesame when cool if desired Garnish: toasted whole sesame seeds * White Dengaku Miso - Yuzu Mix very well together, simmer till thick. Garnish: shreds of yuzu peel *Brown Dengaku Miso - Scallion) Mix very well together, simmer till thick. Garnish: Shichimi togarashi (chili pepper mix) Sato-imo (Small Taro) Dengaku Peel thickly. If large, cut into thick slices. Rub with salt and rinse well, soak in water. Simmer in vinegared water till just tender. Tofu Dengaku Press under light weight, wipe dry, cut into short strips. Skewer cooked sato-imo or tofu, spread with miso, grill under low-moderate flame (burns easily). Apply garnish, serve. Keywords: Hors d'oeuvre, Japanese, Vegetarian, Intermediate, Vegetables ( RG2077 )
  2. Tataki Gobo - Burdock Root with Sesame This is frequently served at New Year, but makes a tasty lunchbox vegetable any time from early summer through mid-winter. 2 gobo (burdock root) rice-washing water or handful of rice 100 ml mirin (sweet rice wine) 100 ml rice vinegar or mild vinegar 50 ml dashi stock made with kelp, or kelp and katsuo 1 c sesame seeds (toasted), or 2/3 c ground sesame seeds * Scrub gobo – young gobo need not be peeled, but even older gobo only need to be scraped rather than peeled. Peeling thickly removes the tastiest outer layer! Cut into short lengths. Split vertically in halves or quarters if large, drop into water. * Add a handful of rice to a panful of water, drain gobo, add to pan, bring to the boil and simmer till tender. Don’t overcook, you want to retain maximum flavor. Drain, reserving liquid, cool separately, store in liquid if not serving immediately. * Bring mirin to the boil, add vinegar, dashi, and salt. Add drained gobo. * Toast sesame seeds if still raw, spread on an old cloth (to stop them flying round), cut up. Alternatively, use about 2/3 c ground toasted sesame). * To serve, drain gobo thoroughly, mix with sesame seeds. Keywords: Side, Vegetables, Hors d'oeuvre, Easy, Vegan, Japanese, Vegetarian ( RG2076 )
  3. Yuzu Kanten Jelly This is a refreshing agar jelly, which can be made and served at room temperature. When using citrus with agar, add juice to hot mixture, and process citrus by some method before adding to final mixture, to avoid problems with poor set. 4 g (1 tsp agar powder) will set 400 - 500 ml of liquid. Use less liquid for a firmer jelly, or for ingredients with acid (citrus) or fat (milk). Use more liquid for a jelly to be eaten the same day, for a softer jelly, and for simple jellies. 2 T yuzu jam (yuzu-cha) 1 T fresh yuzu juice, or 1 t yuzu-su, optional 4 g or 1 t powdered agar (kanten) 80 g sugar (can reduce to 60g) 400 ml water honey or syrup from preserved yuzu, if using * Stir agar powder into water, bring to the boil, stirring, and simmer 2 minutes until totally dissolved. * Add sugar, dissolve, and simmer 2 minutes or till completely dissolved (important!). Add 1-2 T yuzu juice or yuzu-su if you like - can make jelly hard to set, but tastes fresher. * Allow to cool and thicken slightly, add yuzu-cha. * Wet a square kanten mold or whatever mold you wish to use, pour in liquid. * Allow to set at room temperature. Turn out and cut, serve as desired. After 2-3 days, kanten gels will start to shed water and become flabby. *Alternatives: Slice 1-2 yuzu and put in the fridge in a baggie for a few days with a generous drizzle of honey – or peel thinly (shred and reserve peel), peel off and discard white pith, slice thinly (discard seeds) and preserve peel and fruit slices in honey as above. To use, drain off and reserve some of the syrup, add fruit and peel to agar mixture as it cools and thickens. Serve with a drizzle of syrup over the top. Keywords: Dessert, Vegetarian, Japanese ( RG2074 )
  4. Nanbu-age Tempura for Fish, Chicken, or Vegetables This is an extremely versatile type of tempura - the sesame seeds not only ameliorate strongly flavored ingredients such as oily fish or thick slices of onion, they also add extra flavor to bland ingredients such as chicken fillets (beat to flatten slightly) or slices of lotus root. You may use more sesame seed, or a mixture of black and white sesame seeds, but to serve cold, a thinnish batter and a small number of sesame seeds is particularly attractive. The batter tastes good cold and without tempura sauce, so this is also a good lunchbox item (include some deepfried negi). Commercial tempura flour is designed to have a reasonable texture when cold, and is useful for making small quantities of tempura. For New Year, serve with a half-battered chestnut or a kumquat preserved in syrup or shochu (rice spirits). Ingredients 2 slices fish (unsalted), salmon, mackerel, bonito, etc. 5 (garnish) preserved chestnuts or kumquats, optional 1 (garnish) negi (Japanese dividing onion), optional Marinade 1 tsp ginger juice, optional 1 T soy sauce 1 qt sake (rice wine) Batters 5 T flour 1/2 egg, or 1 egg white, beaten lightly 100 ml cold water 1-1/2 T flour (for frying chestnut) 1-1/2 T cold water (for frying chestnut) Ten-tsuyu (Tempura dip) 100 ml dashi stock 1 T soy sauce 1 tsp sugar 1 T mirin 2 T rice vinegar (or mild vinegar) salt, to taste oil for deepfrying (canola or sunflower, safflower, not soy) * Place fish or chicken with marinade ingredients in Ziploc bag or small tray to marinate 10 minutes or so. (No need to marinade vegetable ingredients). * Cut negi into 3cm lengths, heat oil to 170degC, deepfry (without batter) till barely colored and drain. *Make small amount of plain batter. * Wipe chestnuts, dip bottom half in plain flour/water batter, deep fry till batter crisp. Drain. (Don’t fry kumquats if using). *Lightly beat egg or eggwhite if using, add cold water (I dump ice and water in a container and then measure out the water required) and mix flour in. Don't overmix. * Mix sesame batter ingredients, dip fish, deepfry (oil around 180 deg.C)until pale gold, drain. * If serving immediately, mix Ten-tsuyu ingredients, pour over or serve separately. For lunchbox use, don't make. * Serve with negi and kumquat or chestnut, as desired. Keywords: Main Dish, Chicken, Vegetarian, Vegetables, Seafood, Fish, Intermediate, Japanese ( RG2073 )
  5. Kelp Rolls - Maki Konbu for New Year You may make these rolls stuffed with the traditional dried herring (soak 2-3 days while changing water, boil in rice-washing water, remove head and bones, fillet, simmer again in bancha tea - for soft semi-dried fish, you don't need to soak as long), salt salmon, chicken, surimi with shrimp, dried tofu...or don't fill them at all, make "empty" rolls, or simple ties. 8 lengths of kombu 16 30 cm strips of kampyo (dried gourd) 2 salt salmon slices (lightly salted) 1/2 T salt for rubbing kampyo 1 T sake (rice wine) 2 T sugar 1 T mirin (sweet rice wine) 4 T soy sauce * Soak konbu in plenty of water (reserve water). * Remove skin and any bones from pieces of salmon, cut into strips about 2-3cm wide. If you wish, you can simmer the salmon with the teabag and water briefly before skinning, boning, and cutting. However, salted salmon does not need the pre-treatment required for traditional fish such as dried herring etc. * Soak kanpyo in plenty of water – don’t soak too long or it will weaken. When soft, rub with salt to make pliable, rinse off salt, and set aside. * Drain konbu, wipe (makes it easier to handle). * Place fish on one end of the konbu, roll up, and tie in two places with the kampyo strips. Tie fairly loosely, as the kelp will expand. * Place in a pan and cover with kelp soaking liquid, add water to just cover, add sake and a drop lid. Simmer on gentle heat for about 2 hours, until nice and soft when pierced with a skewer. Alternatively place in a thermal cooker, or put in your rice cooker, set to “okayu” (congee) setting. * Add rest of seasonings (reduce sugar 10 1 T and use 3 T mirin if desired), cook for a further hour. Turn if necessary to make sure flavor penetrates evenly and rolls don’t burn. * Allow to cool in pan if possible, drain, trim ends neatly, trim ties, and cut each roll in half (so that there is one tie to each roll). Line up family with bowls of hot rice, and dump tasty trimmings on top of rice. Keywords: Hors d'oeuvre, Japanese, Seafood, Vegetarian, Intermediate ( RG2072 )
  6. Greens with Negi Sauce Serves 4. This cooked salad of broccoli or broccoli rabe, asparaguss and mixed Asian greens is simple to make, stands up to a night or two in the fridge, and the hearty flavor makes a nice contrast to rich New Year dishes. Feel free to use any kind of young, vivid or dark-green flowering or leafy Chinese greens with white or red/purple stems. 1/2 head broccoli, or small pack of broccoli rabe or nanohana 1 taa-sai 1 chingen-sai 1 bunch green asparagus 1/2 bunch red-stemmed spinach or koutai-sai * Break broccoli into florets, peel stem and cut into bite-sized pieces. * Pull leaves of taa-sai away from roots, cut large leaves diagonally in half. * Pull leaves of chingen-sai away from roots, trim ends, cut large leaves diagonally into bite-sized pieces. * Peel lower half of asparagus if necessary. Cut spinach and asparagus into 4cm lengths. * Wash all vegetables, drain. * Chop ginger, garlic, and onion very finely. Mix with other seasonings. * Bring large pan of salted water to a rolling boil. A little oil on the water helps keep the temperature of the water high to enable vegetables to be cooked very quickly. Boil each vegetable separately, removing quickly and spreading to cool on a towel or bamboo tray etc. Pat off excess water if needed. Cook red-stemmed varieties last, as color leaches into water. * Toss cooled vegetables together, place in serving dish, drizzle sauce over. Keywords: Salad, Japanese, Vegetarian, Easy, Vegetables ( RG2071 )
  7. Cucumber Squeezebox Salad - Jabara Kyuuri no Sunomono Serves 4 as Salad. Make this ahead - it tastes much better the next day. The chunks of sliced cucumber and daikon are dressed with onion, dried shiitake, and semi-Chinese seasonings. 3 Japanese cucumbers 1/2 thinnish daikon 3 large dried shiitake 1 knob ginger 1 negi (Japanese dividing onion) 1 dried chili pod 2 T sesame oil (Jpaanese toasted sesame oil) 1-1/2 T soy sauce 2 T sugar 4 T rice vinegar 1/2 tsp salt * Soak dried shiitake in some water in a small ziploc bag. * Lay cucumber on chopping board between two long cooking chopsticks. Slice finely, holding chopsticks so that knife does not cut completely through the cucumber. Cut into short lengths. Drop into salted water for 20-30 minutes. * Peel daikon, cut into lengths, split vertically into about 6 sections, so that each section is around the same thickness as a cucumber. Slice each section the same as the cucumber. Drop into salted water for 20-30 minutes. * Drain and squeeze cucumber and daikon, mix together in a bowl. * When shiitake are soft, trim off stalks, and cut caps into fine shreds. * Thinly peel ginger, slice thinly, and cut into fine shreds. * Peel outer skin of negi if necessary, cut into 4cm lengths, halve vertically, and cut into fine shreds. * Remove seeds from chili pod, cut into fine rings. * Heat sesame oil in a shallow pan or frypan, and add chili, ginger, shiitake, and negi in that order. Stir over high heat briefly, then add seasonings, bring to the boil, and immediately remove from heat and pour over vegetables, stirring to mix. * Cool and keep refrigerated till needed. Keywords: Salad, Vegetables, Hors d'oeuvre, Japanese, Vegetarian, Easy ( RG2070 )
  8. Ozoni New Year's Soup (Kansai style) Serves 4 as Soup. Ozoni is traditionally made from vegetables offered on the family Shinto shrine, and is the most basic and important New Year dish. Since the offering is made with the hope of good harvests for the next year, ozoni is made with local produce. It is primarily vegetarian, and many families still make it with kelp stock only. However these days fish stock and fish sausage – especially pink and white kamaboko or naruto-maki are also common, especially because they are not “raw”. It is not uncommon to add grilled, lightly salted fish to Kansai-style ozoni. The color white is very important, because it symbolizes rice, the staple food, and also snow, which makes the earth damp and friable, ready for spring planting. Therefore, white mochi, white daikon, and white sato-imo (small taro) are very common ingredients in ozoni everywhere in Japan. The white color is an essential part of New Year, and even families in mourning make these dishes, avoiding the only the festive red accents that come from the intensely-colored Japanese carrot, and from fish sausage if used. The white miso used in the Kansai area is often a special mild, sweet miso, and as it is not salty, you may use much more of it than you would use of even the lightest-colored regular miso. The soup will be much milder, thicker, and sweeter than regular miso soup. 20g per cup of stock should be about right, but add gradually to taste, and you may even need more if you are using Kyoto miso. 4 round mochi (rice cakes) 8 slices from a small daikon, thick or thin slices, as you prefer 8 slices of carrot, preferably Japanese “kyo-ninjin” 1.4 l water 15 g konbu (dried kelp) 50 g katsuo-bushi, shaved bonito flakes for stock, optional 100 g white miso 10 g katsuo-bushi (finely shaved bonito flakes for garnish) Shreds of yuzu peel *Soak kelp and water overnight. * Next day, add katsuo-bushi if desired, bring gently to a low boil, and remove the kelp. You should have at least a liter of kelp stock (4 US or 5 Japanese cups). Use the kelp and katsuo-bushi again to make stock for more heavily flavored dishes. * Cut the daikon into lengths of 4-5cm, and peel – move the knife horizontally round the daikon, so that the finished shape is as round as possible. Slice to desired thickness. * Parboil the daikon in water you have washed rice in, or throw a handful of unwashed rice or rice bran into the cooking water. It is best not to skip this step, especially with a full-size daikon. Rinse off bran, rice, etc., and put the daikon into the kelp stock. * Peel and slice the carrot in the same way, parboil in water, drain and place in kelp stock. * Heat mochi rice cakes in hot water till soft, keep aside in water till needed. * Reheat stock and vegetables. * Meanwhile shred the yuzu peel and set aside. * Remove the vegetables and arrange together with mochi rice cakes in soup bowls. Mix about a cup of the warm kelp stock with the white miso, strain it, discard the lees, and stir the thinned miso into the kelp stock. * Pour the miso soup over the vegetables, not completely covering them, and add a small pile of bonito flakes and a few shreds of yuzu peel to each serving. Keywords: Soup, Japanese, Vegan, Vegetarian, Easy ( RG2063 )
  9. Today's NY Times Food Section has a good article about a new magazine out of San Francisco called Meatpaper, which evidently has some vegetarians all agog. It's here. Seems as if some vegetarians are even reverting back to meat - the two founders of Meatpaper, Sasha Wizansky and Amy Standen, are converts. Sounds good to me - but I'm already an omnivore . Now- who else in gonna take that first bite of bacon???
  10. jende

    Baked pasta dish

    I'm making a cheesy baked pasta dish for a potluck dinner on Thursday. I'm basing the recipe on one from Giada which mixes ziti with marinara and ricotta, and is topped with mozzarella. I'm leaving out the meatballs in her recipe and serving Italian sausage on the side, in consideration of the vegetarians in the group. My plan is to assemble the dish on Wednesday and refrigerate it until it's time to bake it on Thursday. This type of dish should hold ok in the fridge until it's time to bake, shouldn't it? Any recommendations for other similar recipes to look at would be appreciated, too.
  11. The James Beard Foundation recently listed the following 20 books as essential to every cook's library, whether expert or novice. Press release here, and the list is below: James Beard, American Cookery Rick Bayless, Authentic Mexican Better Homes and Gardens New Cookbook Mark Bittman, How to Cook Everything Julia Child, Louisette Bertholle, and Simone Beck, Mastering the Art of French Cooking Volume One Julia Child, The Way to Cook Marcella Hazan, Essentials of Classic Italian Cooking Maida Heatter’s Book of Great Desserts Sharon Tyler Herbst, The New Food Lover’s Companion The King Arthur Flour Baker’s Companion Sheila Lukins and Julie Rosso, The Silver Palate Cookbook Deborah Madison, Vegetarian Cooking for Everyone Jacques Pépin and Léon Pererr, Complete Techniques Jancis Robinson, The Oxford Companion to Wine Irma S. Rombauer and Marion Rombauer Becker, The Joy of Cooking Julie Sahni, Classic Indian Cooking Chris Schlesinger and John Willoughby, The Thrill of the Grill Rick Stein’s Complete Seafood Martha Stewart's Hors d'Oeuvres Handbook Barbara Tropp, The Modern Art of Chinese Cooking Have at it, friends. What's missing? (As this is a marketing gambit, only currently in print books need apply.) What's there that ought not be?
  12. Hi all, Hubby (meat lover) and I (very strict vegetarian bordering on Vegan) will be visiting Chicago from January 1st until 4th. We are looking for places to suit both our tastes. We eat most any cuisine although I do not eat cheese of any description thus making it difficult fo find places other than Indian or Chinese cuisines. I do take cream and eggs but no fish, poultry or meat or the aforementioned cheese or any byproduct of any of the above. I know it's a big ask BUT, does anyone have any recs?? Most of the places that have vegetarian dishes on their menus cater for those who eat cheese (and sometimes those dishes just don't work without cheese) and while it looks like there are some lovely purely vegetarian restaurants in Chicago these won't work as hubby isn't a veggie kind of guy. Also, we will be staying in either the Sofitel Water Tower or the Amalfi which are both fairly central so we are looking for places relatively near. On one evening we will be going to the LaSalle Bank Theatre so recs for someplace to eat either beforehand or afterwards would be great. And one last one, we LOVE our deserts so any recs for those would also be appreciated. Hope this isn't too much to ask but all advice is much appreciated.
  13. If so, how are the recipes? I'm mainly interested in the vegetarian, fish, and dessert recipes. http://www.amazon.com/Isabels-Cantina-Flav...95371904&sr=8-1
  14. Expanding the Frontiers of the Vegetarian Plate*, Gregory Dicum Nice article in tomorrow's NY Times regarding vegetarian restaurants in San Francisco. I've had meals anywhere from mediocre to great at most of the restaurants mentioned. What are your favorites for vegetarian food in the San Francisco area? Do you agree with the NY Times assessment of these restaurants? Ubuntu does sound good, but, is a bit far afield. *Link may require registration and/or payment.
  15. I'm planning a thanksgiving dinner, however because of the specifics guests I have a semi-broad range of dietary requirements. I'm not unusued to one or two at the same time, but this is what I'm working with: * 4 guests are omnivores * 1 guest is a strict vegetarian * 1 guest is a vegetarian but will eat fish and seafood * 1 guest is deathly allergic to eggs, but will eat veg/seafood/chicken * 1 guest will eat anything but seafood in addition: * 2 of the omnivores won't eat anything with olives * 1 of the omnivores won't eat anything with pickles * 1 of the omnivores won't eat anything with mushrooms * there is a 50/50 chance between two and four more omnivores may show up at any given time there aren't any other food allergies i'm aware of, and i've interrogated them all pretty well. my basic problem is this: i want to make the afternoon/evening a stress free, memorable, and most importantly tastey experience for all involved. that, in my mind, means as much mise as possible, as much prep as possible, and not just recycling stereotypes for the food groups as possible (for example, i do not accept baked salmon for the semi-vegs and a salad for the true-vegs as an option for the main course). however, i also want to do a multi-course meal (3-5ish), since i think they are more interesting, engage the guests more, and mostly cause you don't need to plan to have everything done at the exact same time. equipment-wise i have four electric burners, 1 microwave, 1 slow cooker, two refrigerators, and 1 chest freezer. pots and pans, plates, and silverware are not an issue. serving-ware may be stretched, but not overly. so, some of the ideas i've been floating around are: * cauliflower soup--always seems to be a pleaser, but i'm open to suggestions * vegetable samosas in puff pastry--love the home made crust, but could a continental take on this work? * charcuterie plate, cheese plate, pickle plate--i can get high quality soprasetta and others at a reasonable price, artisinal cheeses, and i have jars of home cured pickles (onion, carrot, bean, and cabbage) * deboned and stuff turkey--a slightly different take on the thanksgiving turkey. basically, butterfly, debone, add stuffing, tie and roast. gonna give it a trial run this weekend. however, i'm missing a few things: * pure vegetarian main--doesn't have to be big, but gotta have it, and doesn't have to be vegan * possible fish main--if the pure veg is robust enough then this may work for the second guest * other side dishes/courses--yes, we all love mashed potatoes/etc., and they will probably be there, but are there other special items that can be crowd pleaser's in this configuration? hope this doesn't sound too rambling, but trying to wrap my head around all these permutations has been a challenge. thanks!
  16. Beet Pizza Serves 4 as Appetizeror 2 as Main Dish. Today I decided I was going to try something new. Roasted beets had become such a staple to my diet that they were just barely starting to (and I mean this in the smallest amount possible) loose their excitement. Of course, the instant I sit on the toilet and watch my magenta urine any escaped excitement floods back into me. Anyways, since I was making pizza, and I had beets, I thought, “why not try a beet pizza?” I like pizzas that are topped with crisp, fresh greens, such as arugula. Since I would be using the red beets in the pizza, I figured I might as well use the flavorful, nutritious beet leaves as well so as to leave nothing wasted. I love goat cheese and figured the tangy, slightly bitter goat cheese would compliment the sweetness of the beets, not to mention that I happened to have some local, artisinial goat cheese I’d picked up at the farmer’s market a few days back. Having cippolini onions on hand I figured they would add a nice sweet crunch to the mix (boiling onions would also work here). In the end, I had one flavorful, colorful pizza that can be prepared nearly any time of the year. So far I have made this four times for various groups and gotten much praise. A friend of mine who is currently living in Tuscany for a few months apparently just made it there and also got a lot of praise! Here’s exactly how I did it: Goat cheese (feta could be substituted, enough to sprinkle generously over pizza) 4 fresh beets (buy with stems, cut into small cubes) 4 cipollini or boiling onions 4 T extra virgin olive oil 1 tsp rosemary sea salt 1/2 T aged balsamic vinegar 1 Pizza dough (can be purchased or made) Serving: 1 ten inch pizza Preheat oven to 350 degrees. Or if you happen to have more than one oven like I do, heat one to 350 (for roasting the beets) and the other to as hot as your oven can stand (preferably convection). The hotter the better for pizzas. Add a pizza stone (if available to the hotter oven). Roll out some pizza dough (well floured so as to avoid sticking) into a nice ten inch, flat surface. Cut and peel three or four cippolini or boiling onions. Chop. Rinse the beets and greens. Remove the beet greens by cutting the stalks, and hard stalk-surrounding from the top of the beet. Discard for later use. Using a peeler or paring knife, remove the skin from the beets. Chop the beet into 1/8th of an inch thin, flat circles. Put the beets and the onions on a roasting pan. Add about 2 tablespoons of olive oil and a pinch of salt. Roast at 350 degrees for twenty minutes. If only using one oven, remove the beets after 20 minutes and increase the temperature to as high as your oven goes. The beets should be softer at this point and preferably crisp on the edges. In the meantime: add the beat greens (removing most of the hard, red stalk) into a skillet or pan on medium-low heat. Add 2 tablespoons of olive oil and allow the greens to soak up the oil. Add a pinch of salt and a table spoon of balsamic. Stir. About 8 minutes. Drizzle the flat, ready pizza dough with olive oil. Add the roasted beets and onions. Add Rosemary. Sprinkle cheese over (to your desiring… I don’t like to go too overboard, as it will overwhelm the flavors). Put the pizza in the oven preferably on a pizza stone, or on a large baking pan. My oven reaches about 550 degrees, which requires about ten minutes of cooking time. Keep an eye on the pizza depending on the strength of your oven. For pizza, the hotter the oven gets the better. When the crust looks golden, the cheese has melted and the juices are bouncing, remove the pan with the pizza and add the sautéed beet greens evenly on top. Allow the pizza to cool, slice and enjoy! Keywords: Appetizer, Intermediate, Main Dish, Cheese, Side, Vegetables, Vegetarian, Dinner ( RG2041 )
  17. A good friend is vegan, and this sometimes causes problems. She likes to be included in social gatherings (and feels hurt/offended when she isn't included), but many gatherings center on food (either food preparation or eating or both), and most members of our group are not vegan. When we try to include her, there is always some big production made about whether she can eat the food (she usually can't). Sometimes I have tried to make some vegan food, especially for her. This can backfire, for several reasons. she is highly suspicious of whether things are "really" vegan. Sometimes she decides not to come at the last minute. (Given that a lot of our gatherings are casual, deciding to back out of plans at the last minute is considered socially acceptable, so I don't fault her for doing this.) She often decides to eat on her own beforehand, but at the actual gathering, she is always hungry and often monopolizes discussions with the subject of whether any of the food on offer is "vegan." She is very used to eating processed vegan food purchased from "health food stores" that comes out of packages (fake-meat, vegan cookies, vegan candy, vegan potato chips, etc.). She does not seem to trust that food is "vegan" unless it comes out of a package that tells her it is vegan. She also often tries (forcefully) to direct our group to vegetarian restaurants, where none of us want to eat. We love our friend, but her veganism drives us nuts. I recently came up with the idea of trying occasionally to have dinner parties that feature "vegan-friendly" foods (not "vegan" food). By "vegan-friendly" I mean dishes that are not trying to cater to vegans or vegetarians, but just don't happen to have meat or dairy in them. This way, everyone can enjoy the food, without having to eat a bunch of fake meat and tofu-cheesecake, and without leaving my friend out or having to talk about the lack of vegan options all night. Any ideas? Like I say, I am looking for foods that are not trying to imitate non-vegan foods (no grilled vegetables on a bun). So far, I've come up with falafel.
  18. Does anyone have a source for vegan Soba noodles. I haven't been able to find any without egg. Thanks,
  19. I tried a new restaurant in New Haven this weekend, called Ahimsa, which purports to be vegan (it is), raw (it sometimes is), and kosher (it always is). As a food professional, my blinders are off when it comes to great food, whatever it is and however it's prepared. But what is the general feeling on holding up vegan restaurants to the same standards as non-vegan restaurants? Can a vegan establishment be GREAT by non-vegan standards? Or can it just be compared to other vegan restaurants? Lost in translation. BC
  20. I bought them at my local asian grocer and have no idea what to do with them. I'm looking for a great recipe thats vegetarian or uses pork, since pork is the only meat I have on hand (nothing wrong with that, right? ). thanks in advance *ahem* something along the lines of the fried tofu puff dish in post number 6 here
  21. Patatas Bravas: My Version (or..what to do with those leftover mashed potatoes) Here is a very simple potato pancake recipe which was inspired by the Spanish dish: patatas bravas. My favorite version of patatas bravas was served with a saffron aioli, and here I try to playfully recapture the essence of the dish with simple ordinary leftover smashed potatoes. 2 c smashed potatoes 1/2 c AP flour 1 T baking powder 1 T dried thyme 2 eggs salt to taste pepper to taste 6 T mayonaise 1/2 tsp paprika saffron pinch 1/2 lemon, zest and juice 1 garlic clove 3 T oil for frying To 2 cups of smashed potatoes, I added 1/3 cup of flour, 1 tablespoon of baking powder, a tablespoon of dried thyme, 2 eggs and some kosher salt. Stir until all ingredients are incorporated. I dropped 2 large tablespoon dollops into a medium high pan with 3 tablespoons of hot vegetable oil. After the first side browned nicely and the potatoes set, I turned and browned the other side. The potato pancakes were placed on a paper towel to drain. For the aioli, I added to my mini food processor: 6 tablespoons of mayonnaise, 1/2 teaspoon paprika, a pinch of saffron, 1/2 zested lemon, juice from 1/2 lemon and one clove garlic. I blended until it was a smooth paste and added salt to taste. *note* this is more of a method than a recipe-you may alter the amounts to get your batter just right. Keywords: Side, Vegetarian, Spanish/Portugese, Appetizer, Lunch, Easy, Dinner, Potatoes, Condiment ( RG2036 )
  22. hello all! I am usually in the pastry forum... Anyway, I have made meals over the last few weeks for my extended family (we are easily 16 people) for the Jewish holiday season. And now once again another holiday! I am out of ideas. I need two meals. I thought about the evening one: 1. Orange soup (sweet potatoes, pumpkin etc) 2. Egg and radish salad 3. Fresh salad 4. Cole slaw 5. mini quiches (mushroom, spinach, plain 6. What else?? Do I need another dish? 7. Someone else will do dessert Main lunch meal the following day: 1. I want a cold soup - any ideas?? It is still kinda hot here !! No meat-there are semi-vegetarians 2. Artichoke salad 3. 3 bean salad 4. fish- grilled/baked in oven ?? Ideas? 5. What else?? I appreciate any help as I am out of ideas and motivation! Thanks! Lior
  23. Estonian sauerkraut soup (Hapukapsasupp) Serves 4 as Main Dish. This is a hearty & homey soup suitable for a main meal. Serve with some rye bread, garnish with a dollop of sour cream (or a substitute, if you want a vegan soup). 400 g sauerkraut water 3 T vegetable oil 80 g pearl barley 40 g parsley root 100 g yellow onion 100 g carrots 700 ml vegetable stock/bouillon sugar, to taste salt, to taste black pepper, to taste finely chopped fresh parsley If the sauerkraut is too sour, then rinse it with cold water. Put into a saucepan with some water and oil, and simmer on a low heat for about 30 minutes, adding water, if necessary (you don't want to burn the sauerkraut). Boil pearl barley in a separate saucepan until al dente. Chop parsley root, carrots and onions into matchsticks, saute in a bit of oil for a few minutes. When cabbage has softened, add the stock and bring to the boil. Add the cooked pearl barley and sauteed vegetables. Season with sugar, salt and pepper and herbs (parsley is good here). Serve with finely chopped herbs and a dollop of sour cream. Keywords: Vegetables, Vegetarian, Soup, Easy, Main Dish, Dinner, Vegan, Eastern Euro/Russian ( RG2034 )
  24. Herbed & Buttered Egg Noodles Serves 6 as Side. This is my favorite thing to serve as a base for dishes such as Stroganoff and Goulash, and it's one of my favorite things all by itself. 5 qt water 1/4 c table salt 1 lb medium egg noodles 4 T butter 1 T garlic, minced or pressed 1 T fresh parsley, minced 1/4 tsp freshly ground black pepper 1. In 8 qt stockpot, bring water to a boil, then add salt. Cook noodles according to package directions, or slightly al dente. 2. While noodles are cooking, melt butter in the microwave (~30 seconds on high). Stir in garlic, parsley and pepper and microwave for about 15 seconds more. 3. Drain noodles, then return to pot. Add butter/herb mixture to noodles and stir well to combine. Serve hot. Keywords: Side, Vegetarian, Easy, Pasta ( RG2032 )
  25. I'd like to cut back on dairy... but one of my big problems is cutting butter and milk/cream out of my diet, ESPECIALLY baked goods. Does anyone have suggestions for baking books that have reasonably tasty recipes using moderately easy to find and not overly expensive ingredients? I don't want to have to go out and buy a whole whack of fancy ingredients over and above what I stock in my regular pantry for baking. I've looked on amazon and there do seem to be a few good ones.... Also, does anyone have a coconut macaroon recipe that doesn't involve egg whites?
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