Bread Without Butter

Dumplings

2012-01-23T17:53:00.000-08:00

When former plans to make gyoza fell through, I made my own generically-Asian-inspired dumplings. The impromptu jiaozi/gyoza/mandu/momo/potsticker/dumpling-making session ended up being a delectable way to use up a bit of leftover tofu and wilting bundle of watercress. Also stuffed with shiitake mushroom and some aromatics, these little bundles were bursting with savory deliciousness, no dipping sauce required. Admittedly, I took more than a simple taste or two of the tofu mixture and would gladly enjoy a proper bite of it as-is or with it piled atop steamed rice.

Crumbled Tofu Dumpling Filling (printer-friendly version)
Yields approximately 2 cups
Nut-free; gluten-free optional

½ c dried shiitake mushrooms (can also use fresh)
Hot water (enough to cover dried mushrooms)
½ c onion, diced
2 cloves garlic, minced
8 oz firm tofu, drained and pressed
1 T shoyu or gluten-free tamari
1 T mirin
¼ tsp ground cayenne
1 ½ watercress (leaves only), cleaned and finely chopped
2 T green onion, thinly sliced
Salt and pepper to taste

Place the dried mushrooms in a small bowl and pour in enough hot water to cover them. Soak the mushrooms until they have softened, drain the liquid, and gently squeeze the mushrooms of excess liquid. Dice the mushrooms and set them aside.

Heat a large, nonstick skillet over a medium-low flame; if not using nonstick, add a drizzle of mild-flavored oil to the pan before heating it. Add the diced onion and mushrooms and cook them until the onion softens, stirring occasionally. Stir in the garlic and cook for a few seconds--just until fragrant--then crumble in the tofu. Stir in the shoyu, mirin, cayenne, and watercress, cooking the mixture for a few minutes to allow the greens to wilt. Taste for salt and pepper, adding more if desired. Remove the pan from heat and stir in the green onion. Enjoy hot with steamed rice, or allow the mixture to cool completely before filling dumpling skins.

New Year-esque

2012-01-22T18:41:00.000-08:00

Inspired by the myriad treats people are making to celebrate the lunar new year and relishing a chance to spend some time in the kitchen, I cooked up a few nibbles this afternoon.

Yakbap (Korean sticky rice cake, also known as "medicine rice"), made from this recipe and pressed into mini-muffin molds.

Clementine cookies that resulted from a citrusy adaptation of my Matcha Coin recipe.

Manju (Japanese sweet bean-filled pastries), adapted from this recipe. These are supposed to look like chestnuts, but a lack of egg wash resulted in a lack of browning.

Egg-shaped manju.

A peek at the homemade shiro-an filling for the manju.

None are specifically tied to new year festivities, but I did keep traditional, symbolic elements in mind (e.g., roundness of each item signifying wealth, clementines representing luck, white rice ushering in a clean start). Even if that is a bit of a stretch, one can't really go wrong with just a little sweetness to start the year, right?

Here's to a happy, healthy Year of the Dragon!

Iron Chef Challenge - January 2012: Squash

2012-01-14T20:18:00.000-08:00

Winter squash has been a regular part of my food rotation since October. I can't seem to get enough of kabocha (my favorite variety) in particular and happen to have two small ones on my counter as I write this blog post. But when I found out that squash was the secret ingredient for this month's Iron Chef Challenge, my reaction was torn. As much as I enjoy eating winter squash, I hardly prepare it beyond simply roasting or steaming it, because the bright, sweet flesh is just so delicious in its plain, cooked state.

Unaccustomed to applying creative energy to this particular ingredient, I had some difficulty devising a unique dish in which to utilize the squash. However, the Pan-Fried Spiced Gnocchi I did end up making were easy to assemble as well as eat. In a not-so-novel maneuver, I basically put a slight twist on the traditional potato and flour dough, using winter squash puree and whole wheat flour. Cayenne and nutmeg are warm foils for the squash's natural sweetness. Browned to a golden-crisp in a wee bit of oil, doused in store-bought, wild mushroom gravy I happened to have on hand, and sprinkled with fresh thyme, the gnocchi were all at once crisp, chewy, sweet, savory, spicy, and oh so scrumptious.

Pan-Fried Spiced Squash Gnocchi (printer-friendly version)
Yields 2 to 4 servings, depending on appetite
Nut- and soy-free

½ c winter squash puree (I used roasted red kuri puree.)
1 T flax seed meal
3 T warm water
1 c whole wheat flour, plus additional flour for rolling
½ tsp salt½ tsp cayenne
⅛ tsp ground nutmeg
Water and salt for boiling
Vegetable or light olive oil for pan-frying
Gravy or sauce for serving (optional)
Fresh thyme or chopped sage for serving (optional)

In a small bowl, whisk together the flax seed meal and warm water. Set the mixture aside for a few minutes to allow it to thicken.

In a large bowl, combine the squash puree, flax seed mixture, salt, and spices. Mix in the whole wheat flour and knead the mixture until it forms a tacky dough; add more flour if the dough is sticky, until it forms a ball. Divide the dough into two equal halves. On a lightly-floured surface, roll each half into a ½-inch-thick rope and cut it into ½-inch wide pieces. Roll the pieces gently over the back of the tines of a fork, if desired.

Bring several cups of water to a boil in a large pot, add a few large pinches of salt, and carefully drop in the gnocchi. Stir, then allow the gnocchi to gently boil until they rise to the surface, approximately 3 to 4 minutes. They should be somewhat firm. Drain and set aside.

Lightly coat the bottom of a large-sized saute pan with oil and heat it over medium flame. Add the drained gnocchi to the pan. Fry them, turning occasionally, until the gnocchi turn golden-brown. Serve warm, plain or with gravy or sauce of choice and a sprinkling of fresh herbs.

What's your favorite way to cook winter squash?

A Healthy (Re)Start

2012-01-09T17:20:00.000-08:00

Although I don't set new year's resolutions--if anything, the renewed, 12-month cycle on the Gregorian calendar serves as a convenient reminder to work toward long-term, personal improvement--I do like the idea of trying to make lasting, healthy changes. It happens that my mind and body need just that right now. For months, I haven't been taking care of myself in a proper way; too much indulgence in processed flours and sugar essentially became a form of self-abuse. I am, quite literally, tired of cycling between feeding bad habits and beating myself up over it. I'm tired of needing to react to it, rather than proactively being more mindful of my eating habits. Perhaps with so many people striving for healthier selves (for however long it lasts for them), attempting to simplify my consumption will be easier than if I tried to give it a go alone.

Thankfully, much of my food intake has been fairly devoid of those discipline-weakening items (e.g., bread, white rice) that seem to trap me into feeling less-than-stellar. My diet lately has looked much like the following:

My vegan version of ozouni (Japanese new year soup) to ring in 2012: clear mushroom broth, mushrooms, carrot, spinach, and just a bit of homemade seitan and mochi. It's a slightly simplified version of the bowl I made for New Year's Day 2011.

Green smoothie as a refreshing, post-run pick-me-up: spinach, pineapple, green apple, red grapes, celery, orange juice, ginger, and silken tofu (not a normal component of my smoothies, but I had some leftover and figured some low-fat protein couldn't hurt).

A simple, leafy, ~~out-of-character~~ lunchtime salad: mix of lettuces, arugula, and spinach; crimini mushrooms; simmered French lentils; green apple; and a splash of red wine vinegar. I'm definitely not a "salad person," but I've been enjoying variations of this salad for a few days now.

Raw hummus on whole-grain rye crispbread. The raw hummus (sprouted chickpeas, lemon juice, raw tahini, garlic, salt, cumin, paprika, and a light drizzle of extra virgin olive oil) tastes much like regular hummus, but lighter and a little grassier.

For the most part, embarking on my individual path with the mindset of a group approach has been working well. I can easily tell myself that I am not unique in wanting (no, craving) a healthy, balanced way of living, and believe it. It is true, after all, given the hoards of people who tend to adopt that fitter-happier mentality when January arrives. It's also true year-round, which is all I need to know in order to put myself back on track to feeling like that more energetic, happier self I've missed for so long. I do actually enjoy fresh produce and whole grains a great deal, so I'm confident that my personal journey will continue to take healthy turns.

What are some of your favorite healthy foods?

(Almost) Wordless Wednesday: That's so last year.

2012-01-04T14:29:00.000-08:00

Here are just a few odds and ends I cooked up before the 2011 calendar became obsolete.

Cosmo's Apple Pie, adapted ever-so-slightly (in the form of organic apples I refused to peel and reduced sugar content) from Vegan Pie in the Sky.

Black Bean Pupusas, (again) adapted ever-so-slightly (i.e., made spicier and smokier with a hit of diced chipotle in adobo sauce) from Fat Free Vegan Kitchen.

French Bread from The Bread Baker's Apprentice.

Biko (I winged it).

Mojitos, courtesy of my sister's boyfriend (he winged it).

Sunken-frosting peanut butter cupcakes (i.e., my failed-but-still-tasty attempt at making the Self-Frosting Peanut Butter Cupcakes from My Sweet Vegan).

Goodbye, 2011. Hello, 2012.

Vegan 100 Update and 2011 Notables

2011-12-31T00:13:00.000-08:00

Besides apparently being an acceptable time for all major retailers to begin reminding the consumer world about the imminent arrival of Valentine's Day, the end of December is also customarily a time for reflection on the year that is about to end. With that in mind, I thought it appropriate to revisit the Vegan 100 list I posted around this time last year. I didn't make any deliberate attempts to eat items from the list, so there has been little headway. Here is the slightly updated version anyway. Italicized type indicates items I have tried, with an asterisk (*) specifying items tried within the past year.

1. Molasses
2. Cactus/Nopales*
3. Scrambled Tofu
4. Grilled Portobella Caps*
5. Fresh Ground Horseradish
6. Sweet Potato Biscuits
7. Arepa
8. Vegan Cole Slaw
9. Ginger Carrot Soup*
10. Fiddlehead Ferns
11. Roasted Elephant Garlic
12. Umeboshi
13. Almond Butter Toast
14. Aloe Vera
15. H and H Bagel NYC
16. Slow Roasted Butternut Squash
17. White truffle
18. Fruit wine made from something other than grapes
19. Freshly ground wasabi
20. Coconut Milk Ice Cream (not store bought)
21. Heirloom tomatoes
22. Orchard-fresh pressed apple cider
23. Organic California Mango (in season Sept-Oct only)
24. Quinoa
25. Papaya Smoothie
26. Raw Scotch Bonnet (habanero) pepper
27. Goji Berry Tea
28. Fennel
29. Vegan Chocolate Chip Cookie
30. Radishes and Vegan Buttery Spread
31. Starfruit
32. Oven fresh Sourdough bread
33. Sangria made with premium fruit and juices*
34. Sauerkraut
35. Acai Smoothie
36. Blue Foot Mushrooms
37. Vegan Cupcake from Babycakes NYC
38. Sweet Potatoes and Tempeh combo
39. Falafel
40. Spelt Crust Pizza
41. Salt and Pepper Oyster Mushrooms
42. Jicama Slaw*
43. Pumpkin Edamame Ginger Dumplings
44. Hemp Milk
45. Rose Champagne
46. Fuyu
47. Raw Avocado-Coconut Soup
48. Tofu Pesto Sandwich
49. Apple-Lemon-Ginger-Cayenne fresh-pressed juice…with Extra Ginger
50. Grilled Seitan*
51. Prickly pear*
52. Fresh Pressed Almond Milk
53. Concord Grapes off the vine
54. Ramps
55. Coconut Water fresh from a young coconut
56. Organic Arugula
57. Vidalia Onion
58. Sampler of organic produce from Diamond Organics
59. Honeycrisp Apple
60. Poi
61. Vegan Campfire-toasted Smores
62. Grape seed Oil
63. Farm fresh-picked Peach
64. Freshly-made pita bread with freshly-made hummus
65. Chestnut Snack Packs
66. Fresh Guava
67. Mint Chocolate Chip Oatmeal Cookies
68. Raw Mallomar from One Lucky Duck, NYC
69. Fried plantains
70. Mache
71. Golden Beets*
72. Barrel-Fresh Pickles
73. Liquid Smoke
74. Meyer Lemon
75. Veggie Paella
76. Vegan Lasagna (raw optional)
77. Kombucha
78. Homemade Soy Milk
79. Lapsang souchong*
80. Lychee Bellini
81. Tempeh Bacon
82. Sprouted Grain Bread
83. Lemon Pepper Tempeh
84. Vanilla Bean
85. Watercress
86. Carrot you pulled out of the ground yourself
87. Vegan In-Season Fruit Pie
88. Flowers
89. Corn Chowder*
90. High-Quality Vegan Raw Chocolate
91. Yellow fuzz-free Kiwi
92. White Flesh Grapefruit
93. Harissa*
94. Coconut Oil
95. Jackfruit
96. Homemade Risotto
97. Spirulina
98. Seedless ‘Pixie’ Tangerine
99. Gourmet Sorbet, not store bought
100. Fresh-Plucked English Peas

A whopping nine additional items tasted within the past year make a running count of 65 (of 100) items tried, if I've done my basic arithmetic correctly. Perhaps I'll make a bigger dent in what's left of the list this year.

***

To officially close out blogging for 2011 and usher in the calendar change, I give you a roundup of noteworthy Bread Without Butter blog posts from each month in 2011. It's essentially my list of favorites from the last 12 months and in many cases, are seemingly popular with you dear readers, too.

January: first annual Vegan Pizza Day feasting

February: adorable and delicious mocha mini-cupcakes

March: festively green edibles and "cheesy" potato patties

April: nurturing my relationships with piles of vegan sweets

May: golden, nutty, crunchy granola clusters

June: my vegan version of my mother's malasadas

July: waxing lyrically about homemade naan

August: baking up a birthday care package

September: Asian noodles (raw and cooked) and the premier of a new vegan quarterly

October: Vegan MoFo V! (The tofu musubi tutorial seemed particularly popular, but I can't decide which post was my favorite.)

November: Pepero Day, or baking (of course) to commemorate 11.11.11

December: a unique way to flavor whole wheat couscous, using mint tea

Many thanks to all of you wonderful readers for stopping by this humble nook in the blogosphere. I truly appreciate the time you take to read and comment on my food-related musings. I hope you'll continue to join me for what is certain to be a year filled with even more vegan food exploration.

Best wishes for a happy new year! Have fun and celebrate safely, all.

Baking and Giving

2011-12-28T10:13:00.000-08:00

I hope those who celebrated enjoyed a merry Christmas and wish everyone a joyous holiday season. After returning from my brief trip to the Bay Area (always a bittersweet event) just prior to Christmas, I found a few shots of that holiday-related baking I mentioned in the last post to share with you all. Although they are neither novel nor particularly exciting, these Cinnamon Roses were apparently quite the success with their recipients. I likewise enjoyed them. Delicately buttery and kissed with gentle spice and sweetness, these lovely rolls were a delight to eat. I fed my mild obsession with vegan brioche by using Celine's recipe for Cinnamon Pull-Apart Brioche, shaping the dough into roses using the technique that actually inspired me to bake these rolls.

I also adapted this recipe for panettone, making a vegan double-batch to tote along to my sister's house. It was my first attempt at the traditional Italian holiday bread, which probably wasn't very traditional after the various substitutions made: coconut milk for dairy milk, coconut milk yogurt for eggs, vegan margarine for butter, and golden raisins for currants. I also added lemon and orange zest and chopped, dried cherries and apricots to the mix. The resulting loaves weren't particularly lofty, but still soft, flavorful, and appropriately festive. They definitely weighed down my carry-on bag--just one portion of my haul of baked goods--with the bread's heavenly smell as a curious travel companion.

Warmth

2011-12-22T21:37:00.000-08:00

There hasn't been much cooking happening around here lately. I have been in the Bay Area all week as a guest at my gracious sister's house yet again, so my food routine is abnormal (in good and bad ways). I did actually tote a colossal haul of baked goods with me to my northern California "home away from home"--specifically, panettone, cinnamon brioche roses, walnut maple biscotti, and Danish pastries--but don't have pictures to show of it. Too bad, because my Martha Stewart tendencies were definitely at work in the oh so precious wrapping. I may have a few shots of something on my camera back home, so you may see them one of these days.

In the meantime, the cold weather dictates that I fill up on inordinate amounts of soups and hot food in general, such as a recent variation on my posole with spinach and roasted butternut squash...

...and this jumble of radish, carrots, celery, kale, and shiitake in homemade vegetable broth.

Satsumaimo is always a treat when they're in season, being both reasonably priced and delightfully sweet when roasted. These particular tubers were some of the sweetest I've eaten this year.

***

And now for a gratuitous shout-out to my amazing friends (who don't actually read this blog, as far as I know). I always have heaps of love and gratitude for them--they're always a huge source of inspiration for me--but have been particularly aware and appreciative of their love, perspective, patience, and support lately. Maybe the holiday spirit is kicking in for me a little bit, too.

Love Drop - December 2011: Diomi and Nallee

2011-12-22T17:00:00.000-08:00

[This post is courtesy of J$ and Nate of Love Drop.]

Help give a Love Drop this season!

This Christmas the team's coming together for Diomi and her son Nallee, who are going into the cold Milwaukee winter with very little food, clothes, and other necessities. Diomi has been through so much, including the loss of her father, the loss of her job, and clinical depression. But even through the pain you can see all the love she has for Nallee, who has one of the most beautiful personalities you'll find. :)

We want to make this month special for them! We're working with their pastor to help get things they really need, including school uniforms for Nallee, interview clothes for Diomi as she looks for a job, and food to help them through the winter months.

If you can find it in your hearts to give one extra gift this year, whether it be money or a helpful item they can use, please send it in - our goal is to reach $3,000 worth of necessities.

Want to join us in helping Diomi and Nallee? Here are 3 ways:

Give $1.00 - This money will be put towards basic necessities and care. Maybe even a Christmas present or two (They're currently spending it alone, w/out anything at all).
Give a gift card - Gift cards are extremely helpful, especially to places that are national.
Donate personal products -These two need anything you can thing of in the personal product department: bathroom/kitchen/bedroom stuff, etc.

Thanks guys! You can reach the Love Drop team anytime over at: team (at) love drop (dot) us, or by checking them out at LoveDrop.us. Thanks everyone! We'll let you know how it goes!

(Almost) Wordless Wednesday: The First Batch

2011-12-14T18:09:00.000-08:00

I finally made some seasonally-appropriate cookies. These delicious lovelies went to a dear friend who happens to have a gluten sensitivity and adores homemade baked goods. Thanks to a few adaptations to this already- vegan and gluten-free recipe for Gluten-Free Gingersnaps, I'm slowly slipping back into my baking groove. We'll have to see how the situation progresses.

On a related note, the stollen I baked up back in October was included in the 2011 Holiday Edition of YeastSpotting over at Wild Yeast. There's a fine round-up of inspired, edible holiday creations, so do check it out.

What have you baked up lately?

Iron Chef Challenge - December 2011: Mint

2011-12-11T09:08:00.001-08:00

The Iron Chef Challenge strikes again. The secret ingredient for December is mint--an herb that features ever so nicely in the sweets of the season. I initially warmed to the idea of finally getting some holiday baking going with this month's challenge, but have been strangely lacking the motivation to bake that I so often indulge during this time of year. I've also fallen into a bit of a cooking slump in general lately, so most of what I have procured from my kitchen has been quite simple.

My entry for the Iron Chef Challenge is no exception. I pretty much took items already on hand: namely, a barely-touched box of whole wheat couscous, a few bags of mint tea, leftover chopped leek, and roasted pistachios. Because couscous only requires that it sit, covered, in hot liquid, rather than being boiled (like regular pasta), I thought it would be interesting to see whether I could infuse the couscous with minty flavor. It turns out that simmering mint tea for a few minutes before adding the couscous to the liquid does the trick, permeating the pasta with a gentle herbal flavor. Freshly squeezed lemon juice and chopped mint lend freshness to the dish, while pistachios add nutty, salty crunch.

Mint Tea Whole Wheat Couscous (printer-friendly version)
Yields 4 servings
Soy-free

½ c leek, cleaned and chopped
1 tsp olive oil
1 c water
2 bags mint tea, or 2 tsp loose tea placed in an infuser
Juice of 1 lemon
½ c frozen petite peas, thawed
1 c whole wheat couscous
1 T fresh mint, chopped
¼ c roasted, salted pistachios, shelled and chopped
Salt and pepper, to taste

In a medium-sized saucepan, heat the oil over medium flame. Add the leek with a pinch of salt and pepper and cook, stirring occasionally, until the leek begins to soften and brown. Add the water and bring it to a boil. Add the tea bags or infuser. Reduce the heat to a simmer and allow the tea to steep for 5 minutes. Remove the tea and discard. Turn off the heat, then stir in the lemon juice, peas, and couscous. Cover the pan for 5 minutes, without peeking.

Uncover the pan. All of the liquid should be absorbed. Add the fresh mint and pistachios, using a fork to gently combine the ingredients and fluff the couscous. Adjust salt and pepper to taste. Serve warm or at room temperature.

Recipe Testing, Part 1

2011-12-05T15:48:00.001-08:00

My food routine lately has included very little of my typical kitchen experimentation, but with good reason. As a recipe tester for Terry Hope Romero's forthcoming cookbook, I'm enjoying the opportunity to cook up and give feedback on Terry's creations. The focus on global cuisine makes for a wonderful variety of dishes. I'm excited to see how the final cookbook turns out, which I'm sure will be amazing. In the meantime, I will periodically post round-ups of some of the dishes I've tested. Now let's take a brief culinary trip around Asia, shall we?

Korea

Kimchi Tofu Eggplant Stew (Jigae) was one of the first recipes I tested for Terry and also one of my favorites. It's perfect way to warm up on a chilly morning.

Kimchi Manju Dumplings reaffirmed my love of dumplings and kimchi. To combine them is simply brilliant.

Korean Mixed BBQ Grill with Mushrooms was an incredibly flavorful and hearty platter of tofu, tempeh, portabellos, and shiitake mushrooms.

China

Yu-Xiang Eggplant was a delicious reminder that despite the occasional, momentary satisfaction of Chinese-inspired take-out meals, authentic, homemade dishes are just better.

Spicy Saucy Soft Tofu (Ma-Po Tofu) and Crisp Stir-Fry Greens with Veggie Oyster Sauce once again prove the previous statement. Of course, the meal would not have been complete without a side of steamed white rice.

Vietnam

Pho Noodle Soup with Sizzling Seitan and Bok Choy was another comforting dish that I'd gladly make many times over. With a flavorful broth, chewy rice noodles, hearty protein, and an assortment of veggies, this soup is a true winner.

Philippines

Coconut Watercress Lumpia are unlike any lumpia I've ever encountered, but oh so delicious. They were just as addictive as the Shanghai-style version I loved as a child, in the best way possible. What's even more awesome is that these vegan rolls were baked, rather than fried--something I hadn't considered as a possibility until testing this recipe--and still turned out perfectly crisp.

Tofu, Potatoes, and Eggplant in Garlic Adobo Sauce was a hearty spin on a well-known island classic, packing bold flavor that instantly brought forth memories of childhood.

On a related note, I appreciate that Terry is including a few Filipino dishes in her cookbook. Filipino cuisine showcases an interesting blend of cultural influences, yet it doesn't seem to get much attention on the global stage, so it's nice to see it represented here.

The Re-cap

2011-11-26T11:20:00.001-08:00

By virtue of my position as sole vegan of the family, I'm essentially in charge of making sure there is something animal product-free on the table at family gatherings (including the obligatory holiday meals) if I expect to eat. Thanksgiving is the perfect example of the family food dynamic at work. My family is perfectly content to practice the enduring tradition of preparing the same, dairy- and poultry stock-laden dishes year after year on this day of epic gluttony. They are actually quite rigid in their insistence upon including those aforementioned items, so my assistance in preparing the usual sides is both unneeded and unwanted; the assumption is that animal-friendly adaptations to preciously preserved quantities of butter, cream, and turkey stock will diminish the flavor of said dishes--an unfortunate way to indulge, it seems. Consequently, any culinary contribution I choose to make is, by default, superfluous.

Although I would have been perfectly fine with preparing an ordinary, single-serving meal for myself, I opted instead to make some effort in not completely isolating myself from the rest of my family, preparing a few items to add to an already complete Thanksgiving menu. Some of it was prepared in advance, effectively reducing my risk for a sort of social claustrophobia that I have come to associate with the holidays while leaving more space for others to go about their cooking. Indoor lighting unfortunately made for some poor-quality images, but the food was actually quite good.

My contributions created a "vegan corner" at the buffet table. Yes, that is just what I made for the feast (i.e., a mere portion of the entire spread). Talk about having more than enough food. Clockwise from top left: barley mushroom casserole, pumpkin cinnamon layer cake, pear frangipane tart, whole wheat rolls, sauteed kale, and roasted Brussels sprouts. My mother actually prepared the pomegranate-glazed Brussels sprouts, using this recipe and reserving that wee portion you see here for yours truly, before tossing the rest with non-vegan, vanilla-scented butter. In my humble opinion, the fruity flavor of the butter-less sprouts was just fine.

My barley mushroom casserole was an adaptation of a recipe from Alicia Silverstone's The Kind Diet. I threw in several additions to give the casserole my own spin--namely, reconstituted dried mushroom blend (porcini, shiitake, and trumpet); fresh crimini mushrooms, assorted herbs, and orange juice; smoked paprika; and chopped, blanched spinach. A drizzle of black truffle-infused oil was added to the casserole after it finished baking, giving it a deeper, richer mushroom flavor. My family seemed to enjoy this dish a great deal.

Vegetable broth-sauteed Tuscan kale was a last-minute dish. I simply couldn't have a proper meal without greens. This simple side dish included sliced onion and garlic, red pepper flakes, salt, pepper, and a touch of nutmeg.

To avoid complications with securing oven space, I baked whole wheat rolls the day before Thanksgiving. They were as good as fresh after being reheated in the oven--soft interior with a thin, crisp crust and hearty wheat flavor. A recipe is in progress until I can get the flavor and texture just right.

In yet another moment of failed self-restraint, I made not one, but two desserts for Thanksgiving. The pumpkin cinnamon layer cake is an adaptation of this recipe (with unsuccessful cinnamon swirls hidden by maple "cream cheese" frosting). I took the liberty of making spiced, pumpkin ale-glazed pecans and walnuts (adapted from this simple recipe) to decorate the cake. The cake in its fully decorated state was understandably sweet, but acceptably so when consumed in small quantities. My family didn't seem to have a problem with it, or any decent, vegan cake, for that matter.

The Pear Frangipane Tart was my favorite of the two desserts. I adapted the recipe from Isa and Terry's latest gem, Vegan Pie in the Sky. The recipe was also posted to The PPK, but I've only just noticed that it is slightly different from the one printed in the cookbook. The PPK version of the recipe mentions using apricot jam to glaze the tart, which I didn't do, because that step is absent in the book version. No matter; the tart was absolutely delectable without the glaze. When I answered my mother's inquiry about the crust by telling her it was shortbread, she replied enthusiastically, with apparent surprise, "It really does taste like shortbread!" I'm not sure what she expected it to taste like, but I'm glad she approved.

That, my friends, is how I went from one end of the food prep spectrum to the other, nearly forgoing any culinary contributions to basically cooking what could have been a full menu on its own. And so continues yet another tradition: a holiday season marked by indulgence. It's as good a time as any to mindfully reflect upon the true feelings of gratitude for being able to enjoy this sort of thing.

(Almost) Wordless Wednesday: Thanksgiving Preview

2011-11-23T17:23:00.001-08:00

I came close to not bothering to cook up anything ~~at all~~ special for tomorrow's holiday, but alas, could not resist the cooking urge. Taking advantage of an idle kitchen at my disposal today, I earned a head-start on preparing my contribution to the obligatory family gathering, hopefully reducing some of the competition for oven usage and countertop space with my family tomorrow. In case you couldn't tell, I'm less than enthusiastic about tomorrow; I have my reasons. A food-related round-up is likely to happen in the near future, but it's best for all of us to consider this notion as more of an assumption than a promise.

Happy Thanksgiving to those who are celebrating it tomorrow. May you have many, many reasons to be thankful. Have fun and celebrate responsibly.

The oven never sleeps.

2011-11-21T18:42:00.001-08:00

To say that the oven is in constant operation is actually an exaggeration. I've said over and over that I prefer stove-top cooking over baking (still true), but baking has apparently become my "thing." That love of fresh bread is to blame, as is my compulsion to stuff my friends with gift-worthy baked sweets whenever the opportunity arises. Cooking and baking are constants for me, despite my lack of (if at best, sporadic) blog presence. Tonight, the oven gets the spotlight.

So what have I baked up lately, you ask? Have a look.

Fresh cranberry pumpkin muffins were a little sweet, but mostly tart. It may or may not be a work-in-progress, depending on whether I decide that refining a recipe is a worthy project.

I will, however, likely make further attempts at perfecting a multiseed whole wheat loaf. This first loaf was good, but could benefit from a flavor boost. A touch more molasses might do the trick, but we'll all have to wait awhile to find out whether that assumption holds true.

The very afternoon I finally retrieved a copy of Vegan Pie in the Sky (Moskowitz and Romero, 2011), I baked this Brownie Bottom Peanut Butter Cheesecake. It was a deliciously rich choice. Not one to spend much time prettying up my desserts, I opted to forgo adorning the pie. While a chocolate drizzle or roasted peanuts would have been lovely additions, they really weren't necessary, because the pie was delightful as-is.

Although less decadent than the cheesecake, Impossible Vegan Pumpkin Pie was delectable in its own right. Yes, it is possible to truly enjoy a crustless, low-fat pie. I adapted the recipe by reducing the amount of sugar to one half-cup and omitting all spices except for half the amount of cinnamon (to allow more of the pumpkin flavor to shine through). Again, the pie required no extras in order to be perfectly satisfying.

Roasted satsumaimo (Japanese sweet potato) is an autumn staple in this house. The sweet, starchy tuber requires nothing more than a brief spell in a hot oven. Seasoning is superfluous. It's a simple treat I will gladly eat any day.

What have you baked up lately?

***

I nearly forgot to mention this month's Love Drop (again), and I feel bad about my unintentional delay. (Many, many apologies to the fine people behind this project, as well as current and future recipients of their hard, admirable work.) Please do visit the site for details about the present mission--maybe drop some love of your own, if you have the inclination--as well as the results of previous drops.

Image courtesy of Love Drop.

(Almost) Wordless Wednesday: Braid

2011-11-16T17:55:00.001-08:00

I intended to craft a Danish pastry-brioche-strudel hybrid this past weekend. Forgotten breadcrumbs and broken concentration fated me to instead make a large, braided, pear-filled bun. Edible mishaps are perhaps the best kind, although the unforeseen fact that it would invite more to follow was mildly frustrating, to say the least.

Iron Chef Challenge - November 2011: Breadcrumbs

2011-11-13T12:55:00.001-08:00

The Iron Chef Challenge returns! This time, the secret ingredient was breadcrumbs. One could use them to devise endless variations of bean and veggie patties, balls, and loaves. Oven-, pan-, or deep-fried fritters are so delectably crisp with their crumb-coated exteriors. The savory possibilities seemed not only obvious, but wise routes to take, considering the almost comedic errors that plagued my overly-complicated deviation. I'll explain further, beginning with the odd means by which I came about my challenge plan.

It began with a first-time attempt at making gingerbread--not cookies, but an actual loaf. For reasons I won't bother to address, the loaf refused to bake through, essentially resulting in an extremely moist center (if not just plain raw). That was fail number one. Just as I was in the process of baking this loaf, I heard about this month's Iron Chef Challenge, so decided to attempt to salvage the loaf by breaking it apart to dry it as bread crumbs. The process was lengthy and imperfect, thanks to the uneven initial baking of the loaf, eventually yielding hard, shrunken, citrus- and ginger-scented pebbles. They were so hard, in fact, that my reliably sturdy food processor could only crush them into Grape Nuts-sized nuggets. By this point, I had decided to use whatever crumbs resulted from the gingerbread failure as part of a strudel-cinnamon roll fusion. The size of the nuggets simply wouldn't do--they were too hard and certainly not crumbs--so I resorted to the big guns (i.e., a Vitamix dry container) to get the job done. That was fail number two. Thanks to the frightening power of that contraption, it quickly pulverized my would-be breadcrumbs into almost a fine flour. I wasn't sure how much the texture of my filling would be affected, but onward I pressed, with more mistakes to follow.

I actually meant to make a rather snazzy Danish braid (using this fabulous brioche dough instead of pastry) with a spiced pear strudel filling. And I did make one that happened to look and taste quite nice. So why is the braid not my entry to the Iron Chef Challenge? I was so focused on how I would go about making a presentable braid that I forgot to include the breadcrumbs with the filling before proceeding with the braid. Again, fail.

So, after making another batch of brioche, I decided to attempt autumn fruit "strudel rolls" (as strudel often have breadcrumbs added to the filling). To make the filling, I simmered peeled and diced fuyu persimmon and d'anjou pear with a bit of fresh ginger, orange juice, and brown sugar, until thickened ever so slightly. My breadcrumbs were at the ready for whenever I planned to assemble the rolls.

But yet another folly would make the process that much more frustrating. Although I chilled the filling for awhile before deciding to make the rolls, my impatience compelled me to accelerate the process by slathering still-warm fruit compote onto the rolled out brioche dough. It seemed harmless enough, and frankly, I was sighing with relief that I remembered to sprinkled the gingerbread crumbs over the filling this time around. Naturally, I was wrong. You see, friends and curious readers, the filling was just warm enough to melt the fat in the dough to the point at which trying to roll it and the filling into a coil made for a sticky feat. By some miracle, I managed to prevent holes from tearing, but that didn't prevent the individual rolls from being misshapen and downright ugly. They were uneven in size, too--certainly not indicative of my ability to turn out some prettier baked goods, but maybe that's just me trying to make myself feel better about this whole debacle.

The rolls rose as hideous blobs, save for one or two that held promise of looking normal.

In the end, the rolls had a lovely, buttery, golden-brown crisp on top (because the brioche itself did not fail), with a uniquely bread pudding-like interior (completely unintentional, by the way, and not necessarily favored). The gingerbread crumbs did their duty, helping the filling to be texturally similar to that of strudel filling, albeit with a more autumnal flavor that was delicately sweet. I won't go so far as to call this experiment a complete failure, but it certainly is not without its disappointments (or "lessons," to be more optimistic about it). If it gets a second look, I will be sure to go about the process more thoughtfully.

The Post-Pepero Post

2011-11-12T19:52:00.000-08:00

The day of triple 11s (11 November 2011, or 11.11.11) has long passed in all global time zones, so it's safe to say we won't be seeing the likes of such a "singular" event in our lifetime (ha). North America honored its veterans. People the world over made epic wishes. Although I am not one to believe in wishing, I did spend 11:11 trying to turn my incessant moodiness into positivity--namely, mindfully recognizing a deep sense of gratitude and directing it into thoughts of peace and hope. The practice in general has not been easy lately, but so it goes.

Just what did I do to make the day a bit more bearable? I baked cookies. More specifically, I baked Pepero, because yesterday was also Pepero Day in South Korea. I first learned of this South Korean version of Valentine's Day last year; this year, Mipa posted another vegan version of the cookies, which I couldn't pass up. I've never eaten true Pepero as far as I can recall, but I did have quite the affinity for its apparent cousin, Pocky. And any excuse to bake cookies is a good enough excuse for me, obviously. I simply ignored the so-called "romantic" element of the holiday; there were no declarations of undying love represented by the exchange of chocolaty treats here, thank you very much. (Please do excuse my bitter and impatient tone. It's the cynicism talking.) Back to the cookies...

The homemade Pepero were delightful. Some remained simply chocolate-covered, while others were topped with crushed toffee bits, too. That extra touch of sweet crunch was a good move. It's far too much fun to munch on crisp, chocolate-coated cookie twigs to stop at just a few, so I guess it worked out that I had no plans to share them with a special "other." See that? Positivity. (Sorry, I'm just being odd.)

Have any of you ever eaten Pepero or Pocky? Any favorite types (e.g., original, strawberry, chocolate-almond, etc.)?

(Almost) Wordless Wednesday: Carbs

2011-11-09T17:18:00.000-08:00

It seems I have effectively slumped back into more-cooking-than-writing-about-it mode. Truth be told, a multifaceted exhaustion of sorts is having its way with me, as is my shameless weakness for bread.

Danish pastries with almond paste.

Steamed pumpkin muffins.

Pumpkin cranberry upside-down cake.

Multi-grain bread with roasted garlic pumpkin mash.

I shall try to return to decent blogging form soon...

Routine

2011-11-03T18:54:00.000-07:00

Miso soup is my go-to, anytime meal. I usually have a bowl for breakfast, but it is not uncommon for me to make a quick bowl for lunch or dinner, especially on cooler days. It's my primary reason for stocking up on dried kombu (for making dashi) and merely one reason for eating my way through ridiculous amounts of fresh spinach in any given week. To prevent burnout as well as make use of whatever items I happen to have in the refrigerator, I don't always prepare miso soup in the exact same way. Sometimes I'll add cubed tofu; other days I'll throw in tofu shirataki noodles, cabbage, or baby bok choy; usually, I saute thinly sliced onion or mushrooms, if not both, before adding dashi (or water, in a pinch). The versatility of this dish is simply lovely. Of course, I always have a generous handful of spinach and little bit of spice from sriracha, shichimi togarashi, or homemade serrano pepper paste.

My current favorite concoction gets a briny, spicy kick from kimchi. I've begun to develop a strong liking for the famous Korean fermented cabbage, with a particular affinity toward making my own. Unsurprisingly, it tends to find its way into at least one meal each day; it seems only natural that it would eventually coincide with my daily bowl of miso soup. Shirataki noodles are well-suited to this application, because their fishy aroma cooks out and is replaced by the flavors of miso and kimchi. The noodles also add textural variation and bulk, making for a simple but hearty meal that warms both belly and soul.

Kimchi Miso Soup for One (printer-friendly version)

Yields 1 serving
Gluten-free, nut-free

¼ c vegan kimchi, roughly chopped
1 ½ c vegan kombu dashi or water
½ tsp shiro miso
1 ½ c fresh spinach, washed, drained, and lightly packed
6 oz shirataki noodles, drained and rinsed
Optional: soy sauce (or tamari for gluten-free version), sriracha

Heat a small over medium-low flame. Add the chopped kimchi and cook it for a few minutes, just until it softens. The juice with caramelize and stick a bit, so be careful to not burn it. Pour in the dashi or water and stir to deglaze the bottom of the pot. Allow the liquid to just come to a simmer, then add the shirataki noodles. Cook the noodles for one minute. Scoop up a bit of the hot liquid to make a loose, smooth paste with the miso (a small ladle and chopsticks work well) before stirring it into the pot. Add the spinach, submerging it in the liquid until it wilts. Taste for seasoning; add a drizzle of soy sauce, if necessary. Remove the pot from heat, pour the soup into a large soup bowl, and mix in a squirt of sriracha, if desired. Enjoy hot.

Celebrate

2011-11-01T18:11:00.000-07:00

Happy World Vegan Day! According to The Vegan Society, today (1 November) "marks the start of World Vegan Month every year, commemorating the coining of the term 'vegan' and the founding of The Vegan Society in November 1944." While many people seem burned out by the amazing energy of Vegan MoFo, I appreciate having yet another month dedicated to all things vegan to keep the communal spirit flowing. I'll be forever grateful for the mindfulness veganism fosters in myself and others--more than enough reason to celebrate.

To no one's surprise, food is my favorite vehicle for celebration. Last month's marathon food blogging involved a huge amount of cooking, so most of results have shown up here already. The few that didn't are not exactly grandiose, but still noteworthy; such simple delights make being vegan not merely livable, but truly enjoyable.

These fuyu persimmons (some of my favorite fruits) are as local as they get, picked ripe from the backyard tree.

A single, fresh, homemade, whole wheat pita is definitely better than a stack of chemical-laden, factory-born bread. Of course, a stack of homemade pita is even better. Baba ghanouj is a terrific accompanying dip.

Strong, black coffee and a pumpkin scone make another lovely pair, no corporate coffeehouse required.

What simple things have you enjoyed lately?

A Final Treat

2011-10-31T13:36:00.000-07:00

October has been a month of so much cooking inspiration. There are too many wonderful examples to name here, so I won't even try. I was, however, so inspired by the perfect melonpan posted yesterday at Smooch Panda's Sweet Creations, that I felt compelled to revisit this tasty, Japanese-style, cookie-covered bread. Jun posted a follow-up today, which features an adorably festive jack-o-lantern version. Given that today is Halloween, it's not much of a surprise that I also had pumpkins on the brain when contemplating my own melonpan project.

I thought it would be cute to model melonpan as my favorite pumpkin, kabocha, with its orange interior and green shell. Mind you, this version isn't remotely authentic; true melonpan (besides not being vegan) is named for its melon-like appearance, and is not actually flavored like melon. My kabocha-pan doesn't taste very much like kabocha, but the roll is actually made with pumpkin, which gives the interior its orange hue. The cookie topping is made with a matcha-tinted and -flavored dough. I also filled a few of the buns with shiro an (sweet white bean paste), to allude to a pumpkin seed center...or maybe just an excuse to use a filling. It occurred to me afterward that mashed, sweetened kabocha would be a better fit for the pumpkin theme. In any case, the kabocha-pan turned out well. Soft, fluffy bread with a sweet, crunchy cookie shell is a sweet way to celebrate Halloween or an autumn day.

Kabocha-pan (printer-friendly version)
Yields 12 rolls
Nut- and soy-free options (see individual recipes)

Bread: 1 batch of Sweet Potato Roll dough, substituting mashed kabocha (or other pumpkin) for sweet potato
Cookie topping: 1/2 batch of Matcha Coin dough (recipe follows)
Filling (optional): 1 c shiro an or mashed, cooked, sweetened kabocha

For the bread:
Prepare one batch of Sweet Potato Rolls, substituting kabocha or other pumpkin for the sweet potato. While it rises, prepare the dough for the cookie topping.

For the cookie topping:
Prepare one batch of Matcha Coin dough and chill it for 30 minutes. You'll need only half of a batch, so either bake the remaining dough as cookies or save it for later. Divide the dough to be used for the kabocha-pan into 12 equal pieces. On a lightly-floured surface, roll out each piece into a thin disc. Lightly score the discs in a starburst pattern, making several lines that intersect at the center. Lay the discs on a baking sheet in a single layer.

To assemble the kabocha-pan:
After the bread dough rises, gently deflate it and divide it into 12 equal pieces.
*To make unfilled rolls, roll and pinch the dough into balls, and place them on parchment-lined baking sheets, a few inches apart (six to a sheet).
*To make filled rolls, before rolling the dough, roll heaping tablespoon-sized amounts of shiro an or mashed kabocha into balls and set them aside. Flatten the dough pieces into discs, place filling at the center, and pull the dough around the filling. Pinch the dough to seal it around the filling, and place the balls, seam side down, on the parchment-lined baking sheets.

Lay one prepared cookie disc over one bread dough ball, gently smoothing down any overlapping areas of cookie dough. It's fine if the cookie layer is bumpy and doesn't cover the bread completely. Repeat for the remaining rolls. Allow the dough to rest for 15 to 20 minutes as you preheat the oven to 350°F/180C.

Bake the bread for 18 to 20 minutes. The cookie topping should be firm and the bottoms of the rolls should be golden-brown. Carefully remove the rolls to a wire rack to cool.

***

Matcha Coins (printer-friendly version)
Yields approximately 3 ½ dozen cookies
Nut-free and soy-free options

2 c unbleached all-purpose flour
1 tsp baking powder
½ tsp salt
1 T matcha
½ c vegan margarine (soy-free, if desired), softened at room temperature
½ c evaporated cane juice or granulated sugar
¼ c turbinado (raw) sugar
½ tsp vanilla extract
1 T cornstarch
2 T water
2-3 T nondairy milk (rice, hemp, oat, or coconut for nut- and soy-free versions)

In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Set aside.

In a large bowl, whip together the margarine and sugars until the mixture is well-combined and fluffy. Add the vanilla extract and cornstarch mixture and stir until they are fully incorporated. Sift in the flour, baking powder, salt, and matcha. Stir just enough to combine the dry mixture with the wet, then add 2 T of the nondairy milk, using your hands to gently gather the dough into a ball. It should be a bit crumbly, but hold its shape when pressed together. If the dough seems dry, add another tablespoon of nondairy milk.

Divide the dough in two equal pieces. Roll each half into a 1- to 1 ½-inch diameter log and wrap them, separately, in plastic wrap or parchment paper. Refrigerate for at least 30 minutes, or until chilled.

Preheat the oven to 350°F/180C. Line two baking sheets with parchment paper or silicone lining. (If the dough was wrapped in parchment, you can simply reuse it as the lining.)

Cut the dough into ½-inch-thick slices and lay them on the prepared baking sheets, 1 ½ to 2 inches apart.* Bake for 15 minutes, or until the bottoms of the cookies are golden brown. Cool on a wire rack.

*Note: If you don’t wish to bake all of the cookies in one sitting, you can refrigerate the dough for a few days, as a log or pre-sliced. You can also freeze the dough. Just be sure that everything is wrapped well.

***

It's been a lovely Vegan MoFo, friends. Thank you so much for sharing your fabulous food creations and reading along. I hope you'll stick around, because I plan to stick around here, too.

Have a fun and safe Halloween!

Iron Chef Challenge #4: Carrots and Oats

2011-10-30T11:03:00.000-07:00

Posting my entry to the final Iron Chef Challenge for this year's Vegan MoFo is a bittersweet event, but at least the outcome was tasty. I had fun participating in the challenges (save for the first, which I missed); they provided a much-needed sparks of creativity on my part.

In keeping with my apparent tendency toward creating savory dishes for each challenge, for this round, I put an atypical spin on granola. Granola is the first thing that comes to mind when someone mentions oats (one ingredient for this challenge), but I didn't want to be too predictable by making a typical, sweet version that happened to have carrots (the other secret ingredient) thrown in. Inspired by this recipe for carrot furikake, I made a delectably savory, sweet, and spicy granola. It's crunchy, chewy, and bursting with the flavors of Japanese cuisine I love. Make a batch and be prepared to flex some snacking discipline, because if you're like me, it will be easy to get carried away with a jar of these clusters around.

Carrot Furikake Granola Clusters (printer-friendly version)
Yields approximately 3 cups
Gluten-free option; nut-free

2 c rolled oats (gluten-free)
1 c puffed or crispy rice cereal (gluten-free)
1 T milled flax seed + 2 T warm water
2 T tahini
1 T mirin
2 T soy sauce (may substitute tamari for gluten-free version)
1 T maple syrup
1 T white or brown rice flour
2 tsp shichimi togarashi
3 medium-sized carrots, grated (approximately 1 c, lightly packed)
½ c shelled edamame
1 T hulled black sesame seeds (may substitute brown sesame seeds)
1 sheet nori, toasted
Canola oil for the pan

Preheat the oven to 325°F/170C. Line a rectangular brownie pan (I used a 7x9" pan) with foil and oil lightly.

In a large bowl, combine the rolled oats and crispy rice cereal. In a separate bowl, whisk the milled flax seed and water together until it becomes viscous. Whisk in the tahini, mirin, soy sauce, maple syrup, rice flour, and shichimi togarashi. Add the wet mixture to the oats and rice cereal, stirring to combine. Fold in the carrots, edamame, and sesame seeds. Press the mixture into the prepared pan and bake for 15 minutes.

Remove the pan and lower the oven temperature to 300°F/150C. Allow the granola to cool in the pan for 5 minutes, then remove the granola in one piece by lifting the foil lining from the pan and placing it on a baking sheet. Gently pull the granola into clusters, spreading them over the foil. Bake for 45-50 minutes, turning the granola every 5-10 minutes to ensure that the clusters don’t burn. Remove from heat and allow the granola to cool in the pan completely. It will harden more as it cools. Crumble the nori over the granola and gently toss it to evenly distribute the ingredients.

Afternoon Project

2011-10-29T17:20:00.000-07:00

I made a batch of homemade vegan candy corn this afternoon. I'm not much of a candy maker, but felt a certain festive inclination to try this recipe. It's easy to follow, but takes quite awhile to make what seems like a million of these wee nuggets. My batch is a little speckled, likely due to the soymilk powder not becoming fully incorporated. The texture is slightly gritty, but the chewiness perfectly mimics that of the candy corn I enjoyed as a child. To achieve the honey-like essence I remember from store-bought versions of the candy, I replaced half of the corn syrup with agave nectar. The slight alteration worked well. I'm curious about how a maple syrup version might taste, but given the tedious nature of the task, I probably won't make another batch of these festive confections for quite awhile. I have more than enough to share, anyway.

What (if any) Halloween treats do you enjoy?

Double

2011-10-28T20:03:00.000-07:00

I can't recall ever making a fruit crisp prior to this week. I have baked various cobblers, crumbles, pies, and tarts in my many years of milling about the kitchen, so how something so familiar and as classic as a crisp escaped my attention is beyond my comprehension. In any case, my first foray into this particular corner of the pie-like dessert realm resulted in not one, but two crisps.

I've had my eye on this recipe for Raw Persimmon-Apple Crisp since seeing it over at Swell during last year's Vegan MoFo. Unfortunately, the birds had their fill of the fuyu persimmons from the backyard tree before I could get my hands on a single fruit; too upset about having to purchase persimmons last season (for the first time in years, by the way), I skipped it altogether. This season, birds and humans are sharing the goods more evenly, so I once again have an indefinite supply of one of my favorite fruits.

So I made the raw crisp and loved it. The crunch of firm persimmon and apple slices are simply delightful. The sweet and tart flavors from the persimmon and apple, respectively, is a lovely contrast that works harmoniously. The date-nut topping adds more crunch and sweetness without setting it over the top. In fact, the whole thing is quite refreshing. Despite the lack of applied heat, this raw crisp still has a comforting, autumnal feel, just without the weight of other seasonal sweets.

I did also make a more traditional, baked crisp, inspired by none other than Martha Stewart. Her recipe for Cranberry-Pear Crisp sounded oh-so-wonderful; it's not only another easy dessert, but it also calls for the fresh cranberries and pears I happened to have (and still do, actually) crowding the refrigerator. I baked a half-sized crisp, making the necessary vegan-butter-for-dairy-butter swap, then adding lemon zest and fresh ginger to the filling for a little extra zing. I also reduced the amount of fat in the topping and threw in a handful of chopped, raw walnuts.

The cooked then cooled dessert was more watery than I would have liked, but the fruit was perfect; it was tender with just the right amount of bite. Again, the tangy and sweet interplay was delicious. The lemon and ginger were subtle, but the flavors fit in nicely with the fresh fruit and cinnamon in the topping. The topping itself was like a crumbly, buttery granola. The bottom-most part of it was slightly mushy, making it almost oatmeal like (still good). The dessert as a whole isn't too sweet, so I may or may not reheat leftovers for breakfast tomorrow.

***

A huge "thank you" goes out to The Raw Cooked Vegan and Scissors and Spice for passing along the Liebster Award to me. It's an honor to be recognized by these two wonderful blogs (and the equally lovely writers behind them). I do so appreciate the blogger love/Liebe!

Greenery

2011-10-27T15:49:00.000-07:00

Despite being a picky eater as a child, I actually enjoyed eating spinach. That affinity to it lives on, these days with more zeal; I have adopted a tendency to incorporate them into a variety of dishes--namely soups, smoothies, and as a side to everything else. Other leafy greens, such as kale ans Swiss chard, have entered my diet much more recently, but are also fair game for nearly anything I plan to consume.

Upon spotting this recipe for Kale Bagels, I knew a batch of my very own would be in my near future...or so I thought. Even with a love for leafy greens and downright obsession with bread, I lost track of the bagel recipe, sending my epic plans of bagel baking and devouring into online recipe limbo. Obviously, I eventually rediscovered the recipe, but some part of me wishes I attempted it sooner, because the end result is quite delicious. The seasoned, wilted kale packs good flavor and retains some bite, even after the bagels have baked. The bread is tender (undoubtedly with help from the greens), chewy, and likewise flavorful. Requiring no adornment, my bagel was eaten plain, although I'm sure some of the remainder will contribute to a few delectable sandwiches. The bagels smelled a little like pizza as they baked, so I'm keen on making bagel pizzas with a few, too.

As good as the bagels turned out and as content as I would be eating only bread as a meal, I figured that I should probably throw something else in the dinner mix (and this would-be dinner post--I'm really messing up my themed posts lately). So given what was on hand and the recipes bookmarked, I went for a simple dish. This one in particular used shirataki, konnyaku that is shaped into long, noodle-like strands. (Just Hungry describes this traditional Japanese ingredient quite well.) I ended up making a mash-up of two pesto recipes, using the cucumber, tomato, and noodles from one and the edamame pesto from the other. Perhaps I should have stuck with a single recipe, because the result of my haphazard pasta assembling was, frankly, a bit bland. The bland underwhelming result surprised me, because the pesto itself was tasty and the heirloom grape tomatoes were juicy and sweet. After the following photos were taken, I mixed in leftover pureed squash and sriracha, which improved the flavor.

Maybe I was destined to eat a bagel sandwich for dinner after all.

(Almost) Wordless Wednesday: Jigae

2011-10-26T20:03:00.000-07:00

I love spicy, piping-hot stews. Kimchi Tofu Eggplant Stew (Jigae) really hits the spot on a cool autumn day. It's from a test recipe for Terry Hope Romero's forthcoming cookbook--a collection of worldly delights that you will definitely want to keep on your radar.

Chewy. Crunchy. Sticky. Shiny.

2011-10-25T19:11:00.000-07:00

Vegan MoFo has me in a sort of food daze (in the best way possible). So I'm going to make this post quick--snack time quick, one might say. Here are a couple nibble-worthy items I cooked up from my treasure trove of bookmarked online recipes.

A few days ago, I made my first batch of senbei, or Japanese rice crackers. I adapted this recipe, using roasted shiro goma, shichimi togarashi, and yaki nori. Maple syrup replaced the honey. I also supplemented some of the oil with toasted sesame oil. These crackers were tedious to make, because the process required pressing each cracker individually, as well as baking, glazing, and drying steps. Unfortunately, the finished crackers weren't completely crisp; some were rather chewy in the middle, which is something I don't relish in a cracker. But the flavor was very reminiscent of the store-bough arare I liked to munch as a child (and still do, on occasion). Perhaps a few more tweaks will help to perfect subsequent senbei attempts.

Making these Almond Butter Rice Crisp Treats required much less effort than the senbei. I've had the recipe for the former bookmarked for a long time and am glad I finally made a point to try it. I used a combination of nut butters, mixing almond butter with the dregs of a jar of smooth peanut butter and gianduja. A few stray, roughly chopped, vegan marshmallows went in for good measure. The bars were just as easy as (if not actually easier than) assembling traditional crispy rice bars, and equally delicious. The nut butter-rice syrup combination gave the bars a sweet, chocolate-kissed, nutty flavor. It has been a struggle staying away from these crisp and chewy bars.

Kabocha

2011-10-24T17:07:00.000-07:00

Not too long ago, I only used pumpkins for their aesthetic appeal. The familiar orange spheres were good for carving, not so good for eating. Once my tastebuds decided to recognize the culinary value of winter squash, my reasons for crowding my kitchen countertop with them reversed. I now buy pumpkins in several varieties, specifically to cook, never carving them to rot on the porch or become subject to late night pumpkin-smashing by neighborhood kids.

My favorite winter squash is kabocha, which is sometimes referred to as "Japanese pumpkin." I love it for its vibrant, orange flesh; starchy, sweet potato-like texture; and mild, slightly sweet, chestnut-like flavor. I usually steam or roast kabocha, but have been wanting to think of other methods of cooking the squash. Enter this recipe for kabocha nimono, or simmered squash. With the help of some dashi (kombu dashi, in my case), mirin, sake, shoyu, and sugar, plain squash turns into something that is a little savory, a little sweet, and entirely delicious. The seasoning liquid isn't overwhelming at all, although it does have a nice flavor of its own. Because the liquid didn't completely evaporate, I decided to put it to double use as a simmering liquid for baby bok choy (a vegetable that has been a staple in my refrigerator lately). Leftover steamed white rice rounded out a small, simple, tasty breakfast.

My blog posts this week will focus on internet-based recipe that I've bookmarked but have not yet had chances to try. It will be difficult to narrow down my choices for the week, given the endless amount of fabulous dishes featured online, but one must draw the line somewhere. What online recipes are in your queue? How do you decide what to cook?

Stollen

2011-10-23T16:09:00.000-07:00

I didn't post this on Friday as I had intended, because it was still in the oven when the last of the natural light disappeared for the evening. Stollen is already difficult enough to see under its trademark layer of powdered sugar; photographing the loaf under horrendous indoor lighting would only add to the visual distress. I needed to wait for the bread to cool before slicing it anyway, not that an explanation is necessary or remotely interesting.

I've neither tasted nor made stollen until this attempt, but have grown increasingly curious about them over the last few years. Following Peter Reinhart's recipe in The Bread Baker's Apprentice, I made the necessary vegan substitutions (i.e., replacements for eggs and butter), as well as a few other adjustments. Rather than using candied fruit soaked in brandy, I soaked dark raisins, dried cranberries, and dried, chopped apricots in spiced rum. Finely chopped, candied orange peel replaced orange zest. The filling itself was a combination of additional dried cranberries, sliced almonds, and a thick ribbon of homemade almond paste. The end result is one massive, dense, sweet crescent that is loaded with fruit and nuts. Each bite has hints of citrus and rum bitterness. Stollen is certainly a colorful, wintry-looking creation--appropriately so, for something traditionally eaten during the winter holiday season. It's a bittersweet reminder that with Halloween around the corner and Thanksgiving a month away, the full-fledged holiday baking frenzy will be upon us soon enough.

*UPDATE 12/02/11: This post is heading for the special holiday edition of YeastSpotting.

Iron Chef Challenge #3: Coconut

2011-10-22T15:17:00.000-07:00

It's time for another Vegan MoFo Iron Chef Challenge! This weekend's secret ingredient is coconut. After discovering the wonderful creaminess that coconut milk adds to so many dishes--a personal favorite is coconut milk-based ice cream--I seem to use that magical elixir in my food more and more. I've also begun to use coconut oil sporadically. Fresh, young coconut and its delicious juice are rare treats. Although it is one of the most accessible forms of coconut, the dried, shredded or flaked flesh hardly make it into any of the dishes I prepare. As a child, I disliked anything containing dried coconut; the texture of it, especially when it was untoasted, bothered me tremendously. I actually enjoy toasted coconut now and tolerate untoasted coconut in moderate amounts, but still don't use it very often. The Iron Chef Challenge seemed like as good an opportunity as any to give that once-abhorred stuff a shot.

I went for simplicity here, opting to make a simple twist on hashbrowns. The addition of coconut gives the classic brunch dish a bit of a sweet, tropical touch with a bit of chewy bite. Thai curry paste adds a host of other complimentary flavors, as well as spice. I used a homemade paste, but store-bought paste would certainly work, too. Varying types may differ in heat and general intensity, so just adjust the amounts as necessary. Roll up a slice of this potato-coconut cake and top with sriracha for an extra kick, or simply enjoy it plain. It's delectable either way.

Coconut Hashbrowns (printer-friendly version)
Yields 2 large or 4 side servings
Gluten-, nut-, and soy-free

½ lb yellow-skinned potatoes (such as Yukon gold), cleaned and unpeeled
1 tsp salt
¼ c dried, shredded or flaked coconut (unsweetened)
2 tsp Thai curry paste
Canola oil

Preheat the oven to 400°F/200C. Lightly oil a medium-sized cast iron skillet (approximately 10-inch diameter) and place it in the oven to heat as you prepare the ingredients for the hashbrowns.

Grate the potatoes. Sprinkle salt over them and place them in a sieve over a bowl to drain for several minutes. Squeeze out and discard the excess liquid. Mix in the shredded coconut and curry paste.

Carefully remove the hot skillet from the oven and press the potato-coconut mixture into the bottom. Cover the pan with aluminum foil and bake it for 12 to 15 minutes, until the potato shreds have softened and cooked through.

Remove the foil cover from the skillet. The edges of the hashbrowns should be browned, but not burnt. Lightly brush the top of the hashbrowns with additional oil. Place them under the broiler for another 3 to 5 minutes, until the top is golden-brown and crisp. Serve warm and enjoy!

Bits and Pieces

2011-10-21T19:04:00.000-07:00

Tonight's dessert is actually in the oven at the moment, so I think I'll just share it later. Fret not, friends; the sugar bomb that was (read: was) a certain pecan chocolate pie concocted mere days ago somehow did not put me off from sweets for very long. Granted, I couldn't eat much of the pie (too rich, making for generous giveaway slices). Anyway, I'll share more about what's currently making the house smell heavenly sometime later. In the meantime, care for brownies?

Paying a visit to the pages of one of Colleen Patrick-Goudreau's well-known food tomes, The Joy of Vegan Baking, encouraged me to get a little creative with a batch of brownies. I've baked some of these Chocolate Brownies once before and from what I recall, followed the recipe quite closely. This latest batch included a few adjustments. I replaced applesauce with pumpkin puree; reduced the sugar (also using half white, half brown); mixed in finely chopped a chocolate bar instead of chocolate chips; added instant espresso powder; and incorporated some almond paste that was idling in the refrigerator from another recent baking project. These no-added-fat (save for the almonds) bars were dense and incredibly fudgey. The almond paste must have melted into the batter, because I couldn't find discernible clumps of almond anywhere. It didn't seem to make a difference, though, because those moist, rich, chocolate-flecked bars were a hit with the family. Win. On another note: thumbs down to nighttime baking-related indoor lighting.

No-Bake Pecan Bars from Celine Steen and Joni Marie Newman's always amazing 500 Vegan Recipes land more on the less saccharine end of the sweet treat spectrum, but are no less munchable. I really couldn't get enough of these things. They didn't exactly turn out as bars; it was much easier to break the cooled, pressed mixture of oats, pecans, and sweeteners into granola-like clusters. They were sweet enough for me to consider them something of a confection, but still suitable for post-morning-run snacking.

Well Spiced

2011-10-20T18:46:00.000-07:00

I've been craving Indian food lately. The phenomenon began a couple weekends ago with homemade baigan bharta, prepared specifically vegan by a dear friend's equally dear, generous, incredibly sweet mother. It was this friend's mother's homemade Indian food--cooked using the ingredients and methods from the woman's traditional upbringing--that first introduced me to this cuisine several years ago. I liked it then and have grown to love it.

Although I could have simply used one of my Indian cookbooks for tonight's dinner, I ended up cooking entrees from Taymer Mason's Caribbean Vegan. I hadn't used that particular cookbook in awhile, despite enjoying everything I've made from it so far. Several of the recipes are for dishes featuring distinctly Indian influence, but with an island touch--an interesting and delightful fusion of flavors and cultures. Confronted by so many tempting options, I decided to make Lentil Stew. The simple dish came together easily and deliciously, using standard brown lentils, curry powder, and a handful of other ingredients.

For variety, I cooked up a second dish from Caribbean Vegan: Curried Potatoes and Pumpkin. Normally, a single entree would suffice, but I happened to have plenty of yellow potatoes and winter squash in my kitchen. The call for prepared mustard also intrigued me, so I simply had to try the recipe. It turned out a little soupy, so I simply removed some of the liquid and cooked the rest down a bit longer than the time suggested, until it thickened into a more stew-like consistency. The creamy potato, sweet squash, and warm spices made for a hearty, comforting dish.

I served the curries with blanched spinach (I need my greens) and roti. Although I learned how to make roti from another Indian ex-roommate, I opted to refresh my memory by using the instruction provided in The Indian Vegan Kitchen by Madhu Gadia, M.S., R.D. Steamed rice would have been the simplest side--I had leftovers in the fridge and could make a new batch with my eyes closed--but I don't mind having some extra bread on hand, either. And I really wanted to use the roti-atta I purchased earlier this week. Yes, I'm a carbohydrate fiend and food nerd.

I made more than enough food for one meal, so there is a good amount leftover. I'm not complaining.

Simple is good.

2011-10-19T15:02:00.000-07:00

Lunch is routinely the least complicated of any meal I eat. Today's midday meal was no exception. It was so simple that there isn't much to say about it. I can and will tell you that despite a lack of aesthetic flair, each component was actually quite good. In fact, they seemed to be just the simple yet comforting foods I craved.

The main event was a bowl of Edamame Soup, from Mari Fujii's The Enlightened Kitchen. At a grand total of four ingredients--edamame, kombu dashi, salt, and soy sauce--the pureed soup was about as simple as food gets. However, the light, creamy texture and savory, nutty flavor were wonderful. I sprinkled a few slices of green onion on the surface in an attempt to make the soup look a little less mundane (the cookbook photo is much more vibrant), but found that the onion threatened to overwhelm the subtle flavor of the edamame. It may not be the most picturesque of dishes, but this soup was still tasty, which is really what matters anyway.

I also made a batch of Sweet Potato Drop Biscuits from Isa Chandra Moskowitz's Appetite for Reduction. I have a substantial amount of roasted sweetmeat squash puree in the refrigerator, so I substituted that for the sweet potato. I also substituted cinnamon and ginger for the nutmeg, because a full teaspoon of the latter sounded a bit intense. The rustic biscuits were fluffy, gently spiced, and mildly sweet--a nice foil for the savory soup. The lovely orange hue was also appealing, almost making up for the soup's dull appearance.

Gone Nuts

2011-10-18T17:42:00.000-07:00

I may be stretching the theme for today's Vegan MoFo snack post, so please excuse my inability to follow my self-imposed rules. Now let's talk pie.

I don't normally eat dessert-type items as anything other than dessert, but after an experimental baking session, followed by an ever so patiently wait for the results to properly cool and set overnight, I figured that snack time was as good a time as any to finally give this jewel of a creation a taste.

Just so you know, when it comes to sweets, I've never had a particular preference for pie. But when pecan pies start showing up seemingly everywhere I turn (curse you, Internet), I can't help but be tempted to find a way to try one. Being a curious cook and lover of nutty edibles, I decided to make my own pecan pie.

This is where part two of the theme-stretching comes into play. While I did consult a cookbook for my pie-making venture--BAKED: New Frontiers in Baking by Matt Lewis and Renato Poliafito, to be exact--I also took a fair amount of liberties with the recipe. None of the recipes in the book are vegan, making certain adjustments necessary in order for my experiment to even work. But I ended up tweaking measurements and ingredients to a point at which the process only vaguely resembles what was written in the book. But I definitely derived inspiration from BAKED and used the baking temperature and timing as a guide, so I don't claim that these results were purely a work of my own creative genius.

I specifically referenced the recipe for Lewis and Poliafito's Bourbon Pecan Chocolate Pie, which is just as indulgent as it sounds. It is not your average pecan pie and definitely not a light snack. This thing is loaded with pecans and sticky, booze-infused caramel, all resting over a layer of chocolate. By chocolate, I mean chocolate chips--not ganache, syrup, or mousse, but straight-up chunks of chocolate. Thinking that replacing the eggs in the dessert may be problematic, I took some cues from the Maple Pecan Pie recipe posted at The PPK, substituting pureed soft tofu blended with cornstarch for stability. (By the way, isn't this recipe included in Isa and Terry's new pie cookbook? Let's consider that my vegan cookbook reference.) I also used a mixture of agave and maple syrups instead of corn syrup, reduced the overall sugar content of the BAKED recipe, and used vegan scotch whisky instead of bourbon (I only had the former on hand). For the crust, I used the same recipe I used for making azuki turnovers. I didn't roll out the dough enough for it to overlap the edges of the pie pan, hence the minimal and downright pathetic-looking crust.

The pie smelled absolutely divine as it baked up. It tasted pretty good, too. Even after reducing the amount of fat, syrup, and sugar called for in the original recipe, the pie was still rich and plenty sweet--almost too sweet for my tastes. Almost. I'm not the biggest lover of tofu-based desserts, but with all the sweet madness going on in this pie, one would be hard-pressed to find any trace of tofu here. I think the whisky brings the pecan pie up a notch; the semisweet chocolate pretty much takes it over the top. This pie is definitely not a food someone like me, who usually avoids immensely saccharine (dare I say, cloying) treats, could handle on more than an occasional basis (and certainly not a casual snack) in small amounts. However, for a once-in-awhile act of indulgence, a whisky pecan chocolate pie seems rather appropriate.

Because Friday is reserved for posting about desserts, it looks like I get to make a second treat this week. I don't think anything can top the utter decadence of this pie, but that's probably a good thing.

Hitting the Books

2011-10-17T17:33:00.000-07:00

My cookbook collection is getting a little more attention this week, as I'll be making food based on recipes from those treasured, yet too often neglected tomes. There are so many recipes I have yet to attempt. Consequently, selecting which to utilize and feature this week is a difficult process.

Fortunately, deciding upon what to make for breakfast was a relatively easy affair. In fact, the ease of the recipe itself was one of the biggest draws. I had the few ingredients required already on hand. Another plus: the recipe was from one of my least-used cookbooks. It's not that the recipes in it don't sound good. I simply have so many recipes bookmarked (physical and online copies), that I tend to cook through books or blogs in phases, scrambling my resource pile into a bit of a mess. This particular cookbook, Carole Raymond's Student's Go Vegan Cookbook, happens to be a novel-sized publication that became easily lost among my other books. But enough silly excuses. I resolve to be a little more organized, so that these recipes cookbook authors work so hard to create get the attention and love they deserve.

Anyway, back to breakfast. I made Raymond's Hot Pocket Mushroom Saute, which is exactly as it sounds. Sliced crimini mushrooms are sauteed with garlic, balsamic vinegar, and handful of other ingredients, then stuffed into the pocket of a halved pita. As is frequently the case, I couldn't resist putting my own spin on the recipe. I threw in a finely shredded carrot and minced serrano pepper, because I have so many of them around. The carrot added a touch of sweetness and attractive color, while the serrano gave it a spicy edge. I also sauteed a big wad of fresh spinach to go with the mushrooms, because I love my leafy greens. Toasted white whole wheat pita bread (thank you, freezer space) made the perfect pocket to hold the tangy, savory, delicious filling.

Shout-outs

2011-10-16T13:52:00.000-07:00

Thank goodness for Vegan MoFo. Not only is it an amazing way to connect with the online vegan community, it also helped to remind me (in a roundabout way) that today is World Bread Day. Had I not made a commitment to blog daily for Vegan MoFo, my recent grouchiness may have prevented me from bothering to use the internet at all today. And I would have missed out on properly acknowledging a day dedicated to showing gratitude for having food on the table by baking and sharing bread, because I simply would not have known about World Bread Day without sly reminders floating about online.

My natural reaction to this realization was to bake bread. This week's MoFo theme is about using recipes from the various cookbooks I own, so I hit the books for inspiration. I ended up making a batch of miniaturized Peanut Butter Bagels from 500 Vegan Recipes--enough nutty morsels to share with family while still being able to keep a few on hand for me to nibble uncontrollably. They are quite tasty as-is--fresh out of the oven being the best route--but are even more so with crunchy peanut butter and sliced banana. Hummus is a delectable alternative.

***

Cassie of Vegan Fox in the Snow so sweetly passed along the Liebster Blog award to me. Thanks, Cassie! I'm honored for the mention. It truly warms my heart to know that people actually read and enjoy what I put into my humble little speck in the blogosphere.

Here's an explanation of the award, from Cassie's post:

'Liebster' is German for 'dearest' or 'beloved' but it can also mean 'favorite.' The idea behind this award is to bring attention to blogs with fewer than 200 followers and show some support.

The rules of winning this award are as follows:1. Show your thanks to the blogger who gave you the award by linking back to them.2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.3. Post the award on your blog.4. Enjoy the love and support of some wonderful people on the www!

It's difficult to narrow blog nominees down to just five, but so it goes. Because I'm shy about handing awards to people outright, I'll simply mention my selections here. (Sorry, I'm weird that way. If any of the nominees happen upon this post and feel like passing the award along from here, by all means, go for it.) I really have no idea what the stats are for the following blogs, but they are all definitely worth visiting.

AirEater
It's Veganlicious!
One Arab Vegan
Scissors and Spice
Smooch Panda's Sweet Creations

Happy blog-trawling, all!

Iron Chef Challenge: Bananas and Coffee

2011-10-15T12:43:00.000-07:00

What makes the culinary side of veganism most enjoyable for me--as well as cooking in general--is the ongoing opportunity to turn seemingly ordinary food into unique (if not at least tasty) dishes. So I was a little disappointed that I didn't have time to participate in the first Iron Chef Challenge for Vegan MoFo last weekend. Assuming I had the necessary ingredients on hand for Iron Chef Challenge #2, I made a point to give it a try.

This week's challenge ingredients are banana and coffee. The most obvious route was to make a dessert, which would have been perfectly fine for me if I hadn't already been indulging in sweets more often than I'd like. So I opted to make a savory dish. I immediately thought to make chili, for two reasons: 1) chocolate gives chili so much depth, and coffee enhances chocolate, so it made sense in a roundabout way, and 2) I love chili and therefore always have it on the brain. Perhaps chili is not the most innovative dish, but then again, finding chili that includes either coffee or bananas is not exactly a common occurrence. As you'll see, my chili still didn't actually contain banana, although I did include it as an add-on. [Side note: Not enough restaurants serve vegan chili (or chili fries, for that matter). It's a shame, really, because meatless chili is delicious and incredibly easy to make. If we can get places to sell vegan burgers and pizza, surely we can convince a few to ladle up hearty, vegan chili, too, right? Just sayin'.]

With chili to solve the coffee riddle, I still needed to figure out a way to incorporate banana into the mix. I decided to pair the chili--which would presumably be spicy, smoky, and very much a savory dish--with a banana chutney of sorts. Mind you, I don't really know what makes a chutney different from a dip or sauce; I figure it just needs some sweet-spicy elements and jam-like consistency. Of all the chili- and banana-eating occasions I've experienced, never once have I thought to combine the two until today. It turns out that the combination really isn't that bad. I actually like it, although it probably won't become a regular pairing around here. The espresso and chocolate are subtle, but contribute to the chili's deep, rich, smoky flavor. The sweetness of the banana balances the smokiness and spiciness of the chili. A side of toasted pita bread completed an interesting, flavorful meal.

Smoky Black Bean Chili with Sweet Banana Chutney (printer-friendly version)

Smoky Black Bean Chili
Yields approximately 2 to 4 servings, depending on appetite
Gluten-, nut-, and soy-free

1-2 tsp canola oil
1/2 large onion (approximately 1 c), chopped
2 cloves garlic, minced
1 serrano pepper, minced (optional; remove seeds for milder version)
1 tsp ground cumin
1 T dark chili powder
3 tsp instant espresso powder
1 T unsweetened cocoa powder
2 chipotles (packed in adobo sauce - check ingredients for soy, gluten, and nuts), diced
1 (14.5- or 15-oz) can cooked black beans, drained and rinsed
1/2 c tomatoes, peeled and crushed
1/4 c water
2 T cilantro, chopped, plus more for garnish (optional)

Juice of 1/2 lime

Salt and pepper to taste

Heat canola oil in a medium to large saucepan over medium-low flame. Add the onion and cook until they are softened and begin to caramelize. Add the garlic, serrano, cumin, and chili powder, and cook for an additional minute, until the garlic and spices become fragrant. Add the espresso powder, cocoa powder, chipotles, black beans, tomatoes, water, and 2 T cilantro. Stir everything until combined. Bring the chili to a low boil over medium flame, then reduce the heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the lime juice. Add salt and pepper to taste. Serve hot with rice, potatoes, bread, pasta, or starch of choice. Garnish with additional cilantro and Sweet Banana Chutney (recipe follows). Enjoy!

Sweet Banana Chutney
Yields approximately 1/4 cup
Gluten-, nut-, and soy-free

1/4 tsp ground cumin
1 serrano chili, seeded and minced
2 ripe bananas, peeled and chopped
2 tsp brown sugar
1/4 c water
Pinch of salt
Pinch of turmeric
Juice of 1/2 lime

In a small, dry pan over medium flame, toast the cumin and serrano just until fragrant. Be careful not to burn them. Add the bananas, mashing them lightly. Stir in the brown sugar, water, salt, and turmeric. Bring the mixture to a low boil, then lower the heat and allow the chutney to simmer until it thickens, stirring frequently. Stir in the lime juice and remove the chutney from heat. Serve warm or at room temperature with Smoky Black Bean Chili (recipe precedes).

Mash-up

2011-10-14T15:57:00.000-07:00

Unseasonably hot weather initially made me a little grumpy these last few days. But after realizing that the baking I wanted to do was out of the question, it also occurred to me that I could use the opportunity to make something I've been meaning to try all summer: kakigori. Kakigori is a Japanese-style dessert composed of shaved ice, flavored syrup, and sweetened condensed milk. I was intrigued by the seemingly simple combination of ingredients and decided to finally try a homemade, vegan version of it.

I'm not keen on using store-bought syrups, so I decided to make one of my own. For an autumnal twist, I made a simple syrup with homemade vanilla sugar, pumpkin puree, and a small piece of cinnamon stick. The cinnamon flavor was very subtle--a good thing, because I didn't want the spice to overwhelm the flavor of the pumpkin itself. To make vegan sweetened condensed milk, I used this recipe, which worked wonderfully.

To assemble the kakigori, I piled shaved ice (easily made in a high-power, high-speed blender) into a glass dish. I then poured pumpkin syrup over the ice, followed by a light drizzle of vegan sweetened condensed milk, then topped everything off with a small scoop of homemade anko (sweet red bean paste). The dessert reminded me of Hawaiian-style shaved ice, which is also served with anko, but uses ice cream instead of sweetened condensed milk (both via Japanese influence, no doubt). The kakigori was definitely sweet, but can be a refreshing, icy treat when enjoyed in small doses.

Copy

2011-10-13T15:27:00.000-07:00

One of my favorite activities during autumn is pumpkin-picking. As childish as that may sound, it's nothing like the pumpkin patch visits my family and I took when I was a kid. I no longer trawl the dusty pumpkin fields for the squat, curly-stemmed, orange spheres that were fun to carve but useless beyond their temporary roles as patio ornamentation. As an adult, I now head to the local pumpkin farm exclusively to gather edible winter squash. Given that trips to the farmers market and grocery appeal to me, it's little wonder that I consider something as seemingly mundane as loading a wheelbarrow with colorful, oddly-shaped seasonal vegetables an enjoyable event.

I limited myself to four squash during my most recent outing, purchasing kabocha, red kuri, sweetmeat, and Thai squash. It turns out that the red kuri and Thai are also types of kabocha, so I essentially have three types of kabocha to eventually cook. It happens to be my favorite winter squash, so I can't complain. Kabocha are a hassle to peel and cut, but I think the striking color contrast of the orange flesh and green skin, as well as unique, chestnut-like flavor, are worth the effort.

I have already cut open the bluish kabocha I purchased yesterday. After a mildly frustrating session of peeling and cutting the squash, I simmered some of it for tonight's Thai-inspired dinner. A couple of friends and I ate at a Thai restaurant over the weekend that served a delicious pumpkin curry that included fried tofu and what looked and tasted like kabocha. I attempted my own version of it, although didn't bother with trying to duplicate the restaurant dish exactly; my curry included homemade green curry paste (a slight adaptation of Susan's fabulous recipe), pan-seared tofu, kabocha, and roasted Japanese sweet potato. My curry was also much less saucy and probably less fattening than its restaurant inspiration, because I used light coconut milk--just enough to infuse the vegetables and tofu with subtle coconut flavor. Paired with brown basmati rice and topped with a generous squirt of sriracha, the moderately-spicy stew made for a hearty, delicious meal.

What is your favorite winter squash?

Silver Lining

2011-10-12T16:34:00.000-07:00

Last week was a little rainy and generally cool and mild--much as one expects on the central coast during autumn. Today is a hot, sunshiny miserable. Summertime weather in the middle of October is cramping my mood. Consequently, I'm keeping this post short, lest the negativity victimizes unsuspecting readers. (Sorry, all.)

Here's a positive thought: lunch was delicious. I ended up making pita bread to go with yesterday's hummus after all. It's no mystery that the presence of fresh, homemade bread makes me happy, and this bread did the trick. I very slightly adapted this easy-to-follow recipe, successfully producing a fat pile of fluffy, puffy, discs of perfectly pocketed bread. I actually made the poolish a couple of days ago (storing it in the refrigerator in the meantime), which helped to develop the bread's flavor and allow me to delay baking. The final dough included white whole wheat flour and a touch of olive oil.

I could have eaten a stack of pita bread with hummus (or not) and called it lunch, but thought it necessary to add a little something else to the mix. Quinoa with sauteed onion, leek, garlic, and mushrooms was a hearty, savory, last-minute feature of my already late lunch. Serving it atop fresh spinach provided the right amount of green freshness. The quinoa and spinach were extra delicious when stuffed into the pita pocket. Everything is better with bread, right?

A little here, there

2011-10-11T15:57:00.000-07:00

Lately, my meals have been more like drawn-out series of snacks. I have been nibbling and grazing every couple of hours, rather than sitting down to dine on an entree three times a day. My kitchen stock is looking a bit sparse, because I haven't shopped for groceries since sometime last week, so I am eating through whatever is on hand. That setup seems to work out for today's Vegan MoFo theme--the Tuesday snack spotlight--so I'll share with you a few things I've pulled together with what was already in my kitchen.

I mentioned in yesterday's post that I had baby bok choy kimchi still fermenting. I made it nearly a week ago and left it alone to pickle, without tasting it, until this morning; it just so happens that I finished off the last of the older, Napa cabbage kimchi last night, so it seemed about time to open up the new batch. The bok choy kimchi has developed those familiar, pungent kimchi flavors and aroma, in a good way. It's quite similar to the more common cabbage version, but with the texture and flavor of bok choy. Perhaps I should have added the optional diced fresh pepper to make it a bit spicier, but that is not to say the kimchi in its present state doesn't have a kick.

For something milder and a bit more filling, I like to slather fresh, homemade hummus on sprouted grain toast. I've had hummus and fresh pita bread on the brain since Saturday, following a Mediterranean-style lunch a friend and I enjoyed tremendously. The hummus I made isn't quite as delectable as what I ate over the weekend, but it's definitely good. I adapted my go-to hummus recipe by reducing the amounts of tahini and olive oil slightly. The sieve process is what really makes this hummus, resulting in creamy, spreadable goodness that is perfect on nearly anything. I have homemade pita bread planned for later this week, so I'm hoping to have a bit of hummus left for it.

I like having a sweet snack option available on occasion. After seeing a recipe for raw Fig Newtons on another MoFo participant's blog, I knew I would be making my own batch (or in this case, half-batch) soon. I don't make raw or no-bake cookies often, simply because I prefer baked versions. But these particular raw snacks are so evocative of their original, baked, store-bought counterpart that I wouldn't mind making them again. It's likely a good thing that I didn't make a full batch this time around, because I'm already having trouble resisting leftovers.

On what have you been snacking?

Monday, Monday

2011-10-10T12:35:00.000-07:00

A bustling weekend has left me a bit sluggish. Meeting with very dear, long-distance friends is a rare treat we try not to waste. Coincidently, our meetings more often than not involve eating; depending on the day or evening, there is probably some amount of drinking involved, too. This weekend saw plenty of both. The blend of travel, nostalgia, and pure indulgence was fun, but it has certainly taken its toll on my mind and body. I'm more than willing to slip back into a more realistic, perhaps mundane, healthier practice of moderation.

For me, nothing is more ordinary than to start the day with a bowl of hot miso soup. There is no denying that I have a sweet tooth, but I generally prefer my first meal to be something savory, rather than sweet. Miso soup is, of course, wonderfully savory. I tend to keep its components to a minimum; kombu dashi, shiro miso, a few slices of onion, wad of fresh spinach, and squirt of sriracha are foundation ingredients. Sometimes I'll add kelp, shirataki, or tofu shirataki noodles. Lately, I've been boosting the umami factor of the soup by adding sliced crimini mushrooms to the mix, as I've done here.

Every now and then, my morning meal gets a spicy kick with a few bites of homemade kimchi. I love this stuff, which is easier to make than it may seem. I like to use this recipe, substituting fish sauce with either soy sauce or vegan "fish" sauce and adding shredded carrot. The small batch is quite manageable, although the canning craze I've been in since spring has me thinking that it wouldn't hurt to make kimchi in larger batches.

On a related note, I recently discovered a recipe for kimchi made with baby bok choy and cucumber. The use of bok choy intrigued me, so I decided to give the recipe a go. I made a half-batch a few days ago, again using a vegan substitute for fish sauce and adding shredded carrot. The recipe calls for bell pepper, but I omitted it, because I didn't have one on hand. I actually haven't tasted the kimchi yet, because I want the vegetables to pickle a little longer first. For now, I'll just admire the vibrant color and finish off the remainder of the other kimchi.

***

In other news: Please visit Love Drop for this month's mission and how you can help. Thanks!

Change-up

2011-10-09T12:00:00.000-07:00

Sundays are meant for waking up late, brunching, and relaxation...or so I've heard. My idea of sleeping in is staying in bed until 8AM at the very latest, but that rarely ever occurs. I am up and out the door for a morning jog by 6:30 every single morning, give or take a few odd days when travel, illness, or injury throw me off. As a result, I'm not much of the brunching type, by any definition. Early day means an early and often modestly-portioned breakfast, not the massive, multiple-trips-to-buffet-line, late morning meal. So after giving the topic some thought--because food is constantly on the brain, especially during Vegan MoFo--I'm revising my "meals of the day" schedule just a touch. Rather than devoting Sunday blog posts to so-called brunch, I'm turning it into another wildcard day and making Monday posts about breakfast or brunch (they're practically the same thing to me, anyway). So just to be clear: both Saturday and Sunday will be about any food-related rundown I happen to fancy (one might call it a wildcard weekend), while Monday will cover the morning-type eats. Moving on...

Following a week of revisiting the Hawaii-style food I grew up eating, I'm feeling a need to get back to eating lighter, more nutritious fare. Although I didn't necessarily take the most unhealthy route when recreating traditional recipe, last week's blog menu was heavier, more fattening, and served in larger portions than what I normally consume. I'm no nutrition expert, mind you, but I know, for example, that even vegan mayo-doused macaroni salad is not exactly the healthiest choice at the deli. I do love my steamed white rice, but I'd rather not get too accustomed to eating it daily all over again. Nor am I keen on indulging in baked goods on a regular basis. It's not necessarily a body image concern (although I'd be lying if I didn't admit that it does have some bearing in determining my general food intake), but rather, it goes back to the actual physical effects that poor eating decisions once had on my system. Intuition makes me think it has to do with residual damage from the gastritis I had a few years ago, which was probably caused by my careless indulgence in the stereotypical convenience food, drinking-every-other-weekend university student diet. It took various medications, medical tests, and minor surgery for me to finally accept that my body just does not seem to take well to excessive amounts of food--especially the particularly fatty, overly-processed food that seemed to trigger the most pain. Yes, I do indulge occasionally, but I'd rather not risk turning it into a bad habit. My discipline only goes so far; I'm only human, after all.

In any case, week number two of MoFo here on Bread without Butter will be about healthier food--the more whole foods-based stuff I really do enjoy and try to eat on a regular basis.

To introduce the new theme, I'll share something I've been enjoying often over the last month or so. I'll try to make it interesting. In the meantime, behold the incredibly dull but delightfully refreshing green smoothie.

Since finally becoming accustomed to using the frighteningly powerful, high-speed blender, I am now quite taken with using it whenever possible. Naturally, the thing is perfect for making smoothies, so I hardly go a day without packing the blender with fruit and veggies. Why yes, I do like to guzzle a medley of fruit, leafy greens, and other veggies, thick pulp and all. It beats trying to find the juicer.

A standard green smoothie lately has been a mixture of celery, carrot, apple or pear, frozen banana, lime juice (if not the flesh itself), seedless cucumber, and a big handful of spinach. Sometimes I throw in some ice to make the smoothie slushy, or add fresh ginger for a little zing. Either way, I enjoy the results. The smoothies tend to be just sweet enough--certainly never cloying, but nothing I'd consider savory, either--vegetable-y, and very mildly bitter, all in a good way. They're enjoyable at any time of day, too.

What simple things do you enjoy on a daily (or almost daily) basis?

Tutorial: Tofu Musubi

2011-10-08T10:00:00.000-07:00

The first week of Vegan MoFo is already over! There has been an overwhelming amount of vegan goodness going around. One can sense the enthusiasm; it's quite something to behold. I'm excited to see what the blogosphere has in store for week number two.

Readers seemed particularly interested in this week's musubi and inari post, so I thought it might be fun to provide a tutorial on how to assemble the musubi. I haven't put together a tutorial for the inari (not yet, at least), but I basically consulted these instructions for preparing the tofu pockets and this post for seasoning the rice (using calrose, not sushi rice). To give the completely assembled inari its cone shape, prior to simmering the tofu skins, I cut them in half diagonally to produce two triangular, rather than rectangular, pockets. For the rice, I simply mixed in finely shredded carrot (squeezed of excess moisture to prevent the filling from discoloring and becoming too wet) and toasted sesame seeds. I've used black sesame seeds, too, for more striking color contrast.

Ready to make musubi? You'll need the following items:

- Freshly steamed white rice, still warm. A medium grain rice like calrose works just fine. Just use something that will stick to itself; avoid longer, less sticky grain rice like basmati or jasmine. You don't need to use sushi rice, but can if you prefer.

- Seasoned tofu of choice, cut into 1/4" to 1/2" thick, rectangular slabs. Baked tofu works well, but you can probably use whatever filling you want.

- Yaki nori (roasted seaweed) sheets, each cut into three or four strips of equal size.

- Plastic cling wrap

- Optional: musubi press. The rice can be formed by hand, as you'll see momentarily.

Time to assemble musubi!

Step 1: Have all of your supplies on hand and ready to go.

Step 2: If using a musubi press, lay a piece of cling wrap on a flat work surface, placing your mold atop it. (Instructions for pressing the rice without a mold will be at the end of the tutorial.)

Step 3: Fill the mold with approximately 1/2 c of steamed rice. Lay another piece of cling wrap over the top of the mold, so that the wrap will be between the rice and the plunger. Insert the plunger into the mold (from the top), pressing down to compact the rice. Remove the musubi press so that all that remains is the rice and plastic wrap. I like to do this by keeping the plunger pressed down, pulling the mold up over it, then carefully peeling the plunger and plastic wrap from the top of the rice cake.

Step 4: Gently place the rice cake at one of the long ends of a cut piece of nori. (It's actually easier to press the rice directly atop the nori, but I didn't realize that until after I had begun this particular process.) Place a piece of tofu atop the rice cake. Fold the rice and tofu over onto the strip of nori, rolling it until you reach the end of the strip while keeping the filling wrapped as tightly as possible without breaking the nori. The heat of the rice should make the nori stick to itself; if not, lightly wet the end and press it against the roll so that it does stick.

*You can also make musubi that has rice that sandwiches the filling, which ends up being double the amount of rice. To make this rather large type of musubi, do the following:

Step 1: Press the rice as you would in Step 3 above. Before removing the mold, place a piece of tofu atop the pressed rice.

Step 2: Fill the mold with a second layer of rice. Press it as you did for the first layer, encasing the tofu in the middle. Remove the mold and plunger.

Step 3: Roll the musubi as shown in Step 4 above.

*To press the rice without any special equipment:

Step 1: Place 1/2 c of steamed rice over cling wrap that is cupped in one hand.

Step 2: Tightly pull up the edges of the cling wrap, twisting it while pressing the rice. Form the rice into a flat, oblong cake.

Step 3: Carefully untwist the plastic wrap, remove the rice cake, and proceed to assemble the musubi as you would in Step 4 above.

Sweet Ambition

2011-10-07T11:35:00.000-07:00

One of the food categories I immediately think of when considering Hawaiian "local" cuisine is baked goods. The association is undoubtedly due to how my mom speaks so nostalgically about the sweet and savory breads, pies, pastries, and other treats she enjoyed during her time on Oahu (she was born and raised there). It's been decades since she's lived in the islands, but her memory for the food is remarkably vivid. Whenever we spot Hawaii-style treats at various mainland markets, one can tell that Mom is thinking about how they're made in her home state. I can't say that I actually remember specific locations such as Leonard's (for malasadas), Shirokiya (for Japanese-style sweets), and Liliha Bakery (for pretty much everything else) during previous family trips to Oahu, but I'm certain I have, indeed, visited each, given my mom's fond remembrance of each place and the edible delights they serve.

While the rest of my family spends the vast amount of our time here in California (where we all reside), Dad still periodically visits Hawaii (where he was raised and where his parents still live) on business trips. He has a sweet tooth, so it's not just to fulfill Mom's requests that he brings back a few sweets upon returning to the mainland. Among the many confections that are uniquely Hawaiian (e.g., baked Okinawan sweet potato manju, coco puffs), azuki turnovers are some of the few that Dad always brings back for himself and Mom. I've enjoyed sweet red bean paste for as long as I can remember, so it's no surprise that a pastry filled with it would appeal to me. But like nearly all of the Hawaii-style food I ate as a child, azuki turnovers (and pretty much all pastries in Hawaii) are not vegan. Fortunately, I like a good food challenge, so I was ready to put my pastry-making skills to the test by attempting to recreate azuki turnovers, the vegan way.

Because it has been a few years since I've actually eaten an azuki turnover, I couldn't recall the specific type of pastry it used. My instinct said the base was essentially pie crust. However, when considering how I would execute my pastry plan, I became a bit distracted from my goal. More specifically, I remembered envying Vegan Dad's impeccable homemade baked goods, particularly those included in his laminated dough series. Thinking back to how my first attempt at homemade vegan croissants was only vaguely memorable (i.e., adequate), I started to have flaky, yeasted pastry on the brain. Obsessing over croissants made me second-guess my instinct about the azuki turnover base being pie crust; I wondered whether it could, in fact, be more Danish pastry-like. (At this point, I had already re-read Vegan Dad's Danish pastry dough post several times.) In the end, it turns out I was wrong about the Danish pastry and right about the pie crust. Of course, I didn't realize any of that until after I had experimented with the turnovers using both. The good news is that both variations were delicious and I am newly confident about my ability to properly make laminated dough.

I started with the Danish pastry dough. I was a bit careless when making croissants, so I decided to follow Vegan Dad's instructions meticulously. The time and effort was well worth the results. Although the dough didn't look quite as neat as Vegan Dad's, the pastries baked up quite nicely; their outsides turned a lovely, golden brown while the interior was pillow-soft. I used Vegan Dad's baking instructions as guidelines, although subsequent batches revealed that leaving the pastries in a few minutes longer than the suggested duration yielded the best results (which is why the batch shown here is a little pale). I had also shaped the turnovers in the way I best remembered them, laying a strip of homemade tsubu an diagonally down the center of a square piece of dough, folding two opposite corners across the middle. The corners didn't stay down when the turnovers baked, so the resulting pastries look a bit misshapen. Then again, by that point, I knew immediately that I was obviously wrong in even considering that the dough could have been anything like Danish pastry, so the uneven appearance didn't really matter. And my non-vegan brother and sister-in-law absolutely loved these turnovers (as did I), so all was not lost.

That mistake also gave me an excuse to make more turnovers. For the second attempt, I followed my initial assumption, taking a much quicker route than yeast-risen, laminated pastry dough by opting to make pie dough. I've heard good things about this flaky pie crust recipe, so I used it and was not disappointed. Even by altering the formula by incorporating a bit of whole wheat pastry flour and reducing the amount of fat cut into the dough by a half-stick, the baked pastry was gorgeously flaky and tender. I'm sure other bakers have achieved even better results with their pie crusts, but this was an event for me. I simply don't work with this much fat on a regular basis, so my stinginess doesn't always produce particularly noteworthy results. I again shaped the turnovers as I did when I used the Danish pastry dough, but used this post as a baking guideline. With trial-and-error and a dusting of powdered sugar, I was able to successfully make vegan azuki turnovers that were just as delicious as their non-vegan counterparts. Yum.

A bun in the...steamer.

2011-10-06T11:58:00.000-07:00

Manapua is basically the term Hawaiian locals use for their interpretation of what most people elsewhere know as char siu bao (Chinese steamed buns with shredded pork filling). They're also available in baked form. When I was a child, my dad would bring home loads of frozen manapua (the steamed version, which is most common) upon returning from business trips to Hawaii, courtesy of my grandmother. She liked to send my dad home with all sorts of local foods, some purchased (like the manapua), others homemade (such as turon, a banana spring roll). Grandma still keeps to those old ways, so my parents always seem to have an endless supply of treats they ate when they lived in Hawaii. As a result, I've seen more than my healthy share of chocolate-covered macadamia nuts in my day, but that's beside the point.

We would normally re-steam manapua in the microwave for a nearly-instant lunch, but it was also good as a quick, small dinner for one. I didn't like the pork filling all that much when I was a kid, but loved the bread (surprise, surprise). I would usually just eat the bread around the filling, passing the meat off to someone else. In previous attempts at making vegan versions of the buns, I made a tofu filling inspired by this hoisin bun recipe that uses seitan. I've heard that jackfruit mimics the texture of shredded pork, which would seemingly make it more ideal as a manapua filling than other meat substitutes. I consulted the char siu recipe from Authentic Chinese Cuisine for the Contemporary Kitchen (Bryanna Clark Grogan, 2000), using drained jackfruit (the canned type that is stored in brine) and just over half of the sauce from the recipe. The results were indeed very much like stringy shreds of meat. The jackfruit didn't taste quite like the manapua filling I knew as a kid, but the five-spice flavor was a nice touch. I also used the dough recipe from Bryanna's book, but used half cake flour and half all-purpose flour to lighten the texture of the cooked buns. The result was airy buns with a delightful, sweet-savory center with deceivingly unappetizing looks.

I didn't end up having enough jackfruit to make manapua from all the dough, but I did happen to have homemade tsubu an (chunky, sweet red bean paste). So I made a few sweet buns. I originally meant to distinguish them from the manapua by marking each red bean bun with a single red dot, but I got carried away and decided to try to make bunnies. Or bun-nies. (Sorry. I couldn't resist the wordplay.) It's difficult to tell whether they look cute or borderline evil. At least they're not real bunnies. We don't eat animals around here, obviously.

Dad's business trips to Hawaii also enabled us to occasionally eat saimin when I was a kid. It is a dish that is much like ramen: thin, egg-based noodles in clear, savory dashi (broth). We would get the frozen noodles that came with a little packet of dashi powder. All one needed to do was to boil water, add the powder, then add the noodles, heating them until they were cooked through. Typical add-ins were kamaboko (fish cake), spam, and sliced green onions, but one could load up the bowl with anything he or she desired.

Neither the noodles nor dashi powder are usually vegan, so recreating saimin initially sounded a bit challenging. Sure, I could throw thin spaghetti noodles in plain old vegetable broth, but the resulting concoction would not have the flavor or texture that would appropriately resemble the dish's traditional counterpart. I managed to find egg-free ramen noodles at a Japanese grocery store, but the dashi was still problematic. After wondering what I could use to replicate the deep, savory flavor of a traditionally fish-seasoned broth, I decided to make my vegan version with kombu dashi with sauteed onions and mushrooms and a splash of shoyu. Add-ins included shredded cabbage, baby bok choy, chopped tofu "ham," and sliced green onions. Much to my surprise and delight, my saimin tasted quite similar to the non-vegan original. The hot, flavorful broth and chewy noodles were so comforting. It's nice to know that I can still enjoy a hearty bowl of saimin.