41 posts tagged “rosemary”

This is a wonderfully delicious pasta dish made with fried vegetables and seasoned with only salt.  Simplicity is beauty itself in this case.

I finally made this heavenly vanilla yogurt pound cake from Veganomicon because I found soy yogurt in the local store.  Moist and rich, this pound cake will send fat straight to your waistline if you don't stop eating it soon enough.

I was able to get us Teese and then I put plenty of it on this pizza with the classic mushroom marinara sauce.

Teese melts well, and has a rather mild flavor that blends well with the sauce, but don't try to eat it directly out of the package.  Other soy cheeses will taste better if consumed directly.  For the pizza topping, I will definitely use Teese.

I love strudels, sweet and savory.  There is something really fine about the dough and the combination of nuts and sweets and whatever filling you can come up with.  I used to use phyllo dough as a shortcut, but this time I got to make my own strudel dough from scratch.  How lucky for me to be able to expand my skills a little more!  The strudel dough is naturally vegan, so I did not even have to think about subbing anything.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

For this challenge, I was bold enough to make a savory version (Spinach, Artichoke and Potato Strudel) as well as a sweet version (the classic Apple Strudel).  I had a lot of fun with the dough, rolling and hand-stretching.  The delicate dough is not so hard to work with as long as you remain patient and give the dough enough time to rest before rolling and stretching.  The ideal dough should be paper thin and you should be able to read newspaper underneath.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided (I used Earth Balance)
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- I did not make a double batch like our kind hosts suggested, but I did make a second batch later on.  The first time might be a bit trying or scary; but, letting the dough rest at least 2 hours does all of the work for you.  When the dough is ready, you will not find the dough pulling back at all while you roll out.
- I used parchment paper instead of table cloth (since I don't have any) with great success.
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves.
- To make it easier to pull the dough, you need to use your whole body.  And, the best way is to involve your spouse.
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.  Even rather big ones can be ignored as the dough will be rolled around and around the filling.
- Cooling for 30 minutes before cutting is critical, if you can stand it.

Spinach, Artichoke and Potato Filling (For the Savory Version)

1 small yellow onion, finely chopped
5-6 cloves garlic, finely chopped
1 10 oz. bag of spinach, chopped
2 tsp. dried oregano
2 red-skinned potatoes, baked and mashed
2 Tbsp. Earth Balance butter
1 15 oz. can water-packed artichokes, well drained and chopped
1 roasted red bell pepper, roughly chopped
2 tsp. red curry paste
1/2 tsp. dried rosemary
4 tsp. dried parsley
2 tsp. paprika
Salt and pepper to taste

1. Saute onion and garlic over medium heat for 6-7 minutes until onion gets translucent.
2. Add spinach by batches and cook just until spinach wilts.
3. Add oregano and mix well.  Remove from heat.
4. Add all the other ingredients into the pan and thoroughly mix.  Set aside.

5. Add the filling and roll the dough just as the apple strudel.  Bake for 30-35 minutes.

Verdict:  This challenge definitely increased my confidence in making future strudels from scratch.  In fact, I will probably never use phyllo dough again just for the convenience.  The strudel dough is really easy to make once I have made it a couple of times, and it is far from being finicky like the phyllo dough sometimes.

To see more delicious strudels, check out the Daring Bakers blogroll.

It's been more almost two months since I last participated in Souper Sundays.  This is totally not what I intended.  I haven't been blogging much in the past month because of the moving and stuff.  But here's the wonderful news: Souper Sundays now are opened up to soups, salads, and sandwiches.  So people like me who can't make a soup as often as we would like to can submit a salad or sandwich-themed entry instead.

This time I made a very earthy porcini mushroom soup.  This soup totally highlights the earthy and flavorful quality of dried porcini mushrooms.  The recipe is by Heidi of 101 Cookbooks.  I only added 1/2 cup of white jasmine rice for some extra texture and filler.  It's a total comfort food for people who don't have too much time to prepare an elaborate meal but still desire a delish treat on a busy day.

I am submitting this soup to Souper Sundays, an excellent event started and hosted by Deb of Kahakai Kitchen.  If you are interested in sharing your soup/salad/sandwich recipes with other foodies and home cooks, please see here for more details.

This is my first attempt at the Chinese steamed buns.  I used this recipe from Kat of "A Good Appetite".  My filling was some leftover tofu and veggie bake.  Obviously, I still have to work on the cosmetics, but the texture and taste were really really good.  I made these steamed buns right before we left Florida to travel north.  We are on the road again, so I won't have much desire to cook or bake until we settle down in the middle of next week.  Till then, take care and God bless!

For once, I put the leftover food to good use.  I filled the leftover Mixed Veggie and Tofu Bake into some phyllo cups and turned it into a wonderful lunch.

Mu quiche-making passion has taken a new turn.  I have realized that the crust is really not the thing that I love so much about quiches, but the filling is the very thing that requites my love for all kinds of vegan quiches.  Instead of making a quiche, I have made a mixed vegetable and tofu bake, which is almost exactly like a quiche filling, except that it is a little less firm.  It will be a good companion for any greens or pastas, and it tastes great on its own.

Mixed Vegetable and Tofu Bake
(Makes 4 large servings)

What you need:

Veggie Mix:

2 Tbsp. extra-virgin olive oil
6 cloves garlic, minced or finely chopped
1/2 large green bell pepper, finely chopped
1 large yellow bell pepper, finely chopped
1 1/2 cups mixed gourmet mushrooms (baby bellas, chanterelle, shiitake mushrooms)
1 cup green beans, ends discarded and cut into 1-inch pieces
2 tsp. dried basil
1 tsp. Italian herb seasoning
1/4 tsp. dried oregano
2 cups water-packed artichokes, or roasted artichokes packed in oil, drained well and roughly chopped
3 large tomatoes, seeded and diced

Tofu Mix:

1 pound extra firm tofu, drained
1/4 cup plain soy milk
1/4 cup vegetable broth
1 Tbsp. tahini
2 Tbsp. cornstarch
2 tsp. sea salt (or to taste)
Healthy dose fresh cracked black pepper
1/4 cup nutritional yeast

What you do:

Preheat the oven to 350F.

Saute the garlic, peppers, mushrooms, and green beans for about 12-14 minutes until the mushrooms have released some juice and green beans a bit softer.  Add the herbs and continue to cook for a minute.  Add artichokes and tomatoes and mix well.  Cook for 3-4 minutes.  When done, remove from heat and set aside.

In a food processor, blend smoothly all the ingredients for the Tofu Mix.  When done, mix this mixture with the Veggie Mix very well.  Taste to adjust the seasoning.

Pour the mixture into an oiled casserole dish and bake for 40-45 minutes until slightly brown on the edges and on top.  It should be rather firm.  Cool for at least 20 minutes before digging in.  Serve warm.

Since I made Bryanna's vegan quiche, I have been on a quiche kick.  I made another quiche yesterday.  This time it was a crustless version.  The original recipe was from Johanna of Green Gourmet Giraffe.  Johanna has a beautiful blog featuring vegetarian food.  I often visit her blog to simply look at the food porn.  For this quiche, I adapted quite a bit from her recipe and let me assure you that the vegan version came out really delicious.

Crustless Asparagus and Potato Quiche (Vegan)
Adapted quite a bit from this recipe by Johanna of Green Gourmet Giraffe
(Makes 4 servings)

3 small potatoes, diced
1 Tbsp. olive oil
2/3 cup carrot, grated
5-6 cloves garlic, finely chopped1 lb. asparagus, woody ends discarded, chopped into 1/2-inch pieces, 12-15 spears reserved and cut to fit halfway across your cake pan or flan dish (it doesn't have to be perfect)
2 tsp. Italian herb seasoning
1 tsp. dried dill weeds
1/2 tsp. red pepper flakes
1/2 block extra-firm tofu
1/2 cup + 1 Tbsp. plain soy milk
1 1/2 Tbsp. sesame tahini
1/4 tsp. turmeric
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 cup nutritional yeast
Salt and pepper to taste

Preheat the oven at 350F.

1. Simmer diced potatoes for 15 minutes until soft.  Drain, and set aside.
2. Sauté carrots, garlic, spring onion, and asparagus (except for the reserved spears) for 6-7 minutes.  Add the herbs and mix well.  Cook for one more minute.  Remove from heat, and set aside.
3. Blanch the reserved asparagus spears in boiling water for 15 seconds.
4. In a food processor, add everything from tofu to salt and pepper, and blend very well.
5. Mix the cooked potatoes, sautéed vegetables, and tofu mix in a large mixing bowl.  Combine well.
6. Pour everything into an oiled 9-inch cake pan or a flan dish.  Arrange asparagus spears on top of the mixture with cut ends in center and heads at the edge to create a star or spokes pattern.

Bake at 350F for 35-40 minutes.  It is cooked when golden brown on top and firm to touch.  Serve warm.

I'm not a big fan of polenta, but from time to time I do have a certain craving for polenta.  My hubby often says that polenta is so bland and tasteless without a good texture.  The only way of preparing polenta that both of us can enjoy is to deep-fry polenta.  Even then, deep-fried cauliflower still beats it easily.  So, I have accumulated three tubes of prepared polenta bought in the supermarket (just in case my whims should dictate that I want polenta again), and I have been feeling worse and worse about buying them.  Besides, it is the weekend, so the fridge is full of half this and that, and leftover vegetables, a quarter loaf of bread, and whatnot.  This gave me an excellent opportunity of making a soup from everything but the kitchen sink, and finally submit the it to the Souper Sundays that I have been meaning to participate since over six or seven weeks ago.

I have planned to make a rather bland but nourishing soup out of potatoes, but before I knew it, I completely cut potatoes out of the equation, and I was determined to somehow make polenta a star of the show this time, not in the deep-frying pan.  So this is how the recipe came about.

Polenta Minestrone
(Makes 4 servings)

1 medium onion, finely chopped
8-9 cloves garlic, finely chopped
3 stalks celery, finely chopped
1 cup carrots, cut into matchsticks or finely diced
1 1/2 cups portobello mushrooms, sliced
2 tsp. Italian herb seasoning
1 tsp. dried basil
Half (6-oz.) can tomato paste
1 cup organic vegetable broth
3 cups water
2 cups tomatoes, finely diced and juice reserved
1 tube store-bought polenta, cubed
2 tsp. dried parsley
Salt and pepper to taste

1. Saute onion, garlic, celery, carrots, and mushrooms over medium heat in a large pot for 9-10 minutes until onions and celery soften and turn translucent.
2. Add Italian herb seasoning, basil, and tomato paste and mix well.  Cook for 2 minutes.
3. Pour in the vegetable broth and water.  Add tomatoes and polenta.  Turn to boil and lower heat to simmer.  Simmer for 25 minutes.
4. Turn off heat.  Add parsley, salt and pepper.  Adjust seasoning if necessary.

Notes:

1. I used half a can of tomato paste because I really wanted a very tomato-y soup, but you can easily use from 2 teaspoons of that to any amount you feel like.
2. If you don't like polenta, feel free to use potatoes, like I originally planned.  It will be great too.  Though the creamy polenta cubes do lend a very pleasant texture to the soup overall.
3. The herb mix can be easily adjusted to suit different tastes and moods.  Fresh herbs will be great.

I am submitting this soup to Souper Sundays, an excellent event started and hosted by Deb of Kahakai Kitchen.  If you are interested in sharing your soup recipes with other soup lovers, please see here for more details.

Susan's wonderful stew recipe really saved my week.  I was really at a loss when I couldn't find anything in my recipe collection that would be suitable for my whimsical stomach.  Fortunately, I stumbled upon this recent recipe on Susan's Fatfree Vegan Kitchen.  The only thing I altered was the beans.  I only had pinto beans, but I love them.  This recipe is definitely another keeper.

This Coconut Milk and Orange Blossom Tart from Homemade Heaven is another wonder.  I love coconut desserts.  Combining coconut milk and orange flavor is a new thing for me.  So far I have only used lemon or lime juice with coconut milk, but apparently I missed out big time on using the orange flavor.  This tart is wonderful, warm and cold.  It's a good thing that I only made one.