21 posts tagged “seeds”
My schedule has been getting worse and worse. I simply don't have time to cook or bake much now. I cannot believe my eyes when I just spotted on the calendar that it is the 27th of the month again! I totally forgot I'm supposed to post my Daring Bakers' Challenge today. So without further ado, here it is: Vols-au-Vent (are you ready to take a bite and go to heaven?)
The September Daring Bakers' challenge has been chosen by Steph of A Whisk and A Spoon. She wanted us to make our own puff pastry in our home kitchens. What a great idea! I've always wanted to make homemade puff pasty and I saved about a dozen different recipes. I finally got to make it this time. I don't know what I would do without this lovely Daring Kitchen.
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
The September Daring Bakers' challenge has been chosen by Steph of A Whisk and A Spoon. She wanted us to make our own puff pastry in our home kitchens. What a great idea! I've always wanted to make homemade puff pasty and I saved about a dozen different recipes. I finally got to make it this time. I don't know what I would do without this lovely Daring Kitchen.
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Since I have made homemade croissants before, I'm not intimidated by the "laminated dough". It was actually really fun making this kind of pastry dough. For the full recipe with detailed instructions, click here.
(Makes 4 servings)
1 jar water-packed artichoke hearts, well drained and chopped
1/2 package Tofutti cream cheese
1/2 package Tofutti sour cream
3 tsp. paprika
1 Tbsp. capers, well drained and roughly chopped
2 Tbsp. extra-virgin olive oil
A pinch of red pepper flakes
Salt and pepper
I still have some leftover puff pastry in the freezer. I'm looking forward to making another batch very soon.
For more mouth-watering vols-au-vent, check out the Daring Bakers Blogroll.
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!
I was really impressed with Bryanna's recipe for homemade rolled pasta when I was completing last month's Daring Bakers' Challenge. I told myself that I would make it again as stuffed pasta. So I made ravioli with this fresh pasta dough. The pliable dough was really easy to roll out. I used the classic Tofu Ricotta recipe (Veganomicon, page 206) as the filling. These ricotta ravioli turned out really tasty and satisfying.
I cut the remaining dough into fettuccine. Boy, fresh fettuccine is so much better than the dried version! Next time I will make the same dough just for fettuccine.
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.
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.
Yes, I know, I made another quiche! I can't help it. A quiche is such a all-in-one-bowl kind of comfort food and we are such all-in-one-bowl-please kind of people. Every time we eat these homemade vegan quiches, we remark that they are invariably lighter than we imagined, although they are very gratifying. So far I have never used any store-bought pie crust, and I don't plan to, so I get to experiment with all different types of crusts, which is fun as well.
I studied the following three recipes for a while and compared them carefully, but didn't find a single recipe satisfying on its own. In the end, I decided to combine all three recipes and change them.
1. Classic Broccoli Quiche by Isa (PPK)
2. Veggie Quiche by Dr. Stonielove
3. Tofu Quiche with Spinach, Broccoli & Red Pepper by Rowena of "Life Is Better Vegan"
So that's how the mixed veggie quiche came about. Without further ado, this is what I did to make this vegan quiche.
Mixed Veggie Quiche
(Makes 8 servings)
What you need:
Pie Crust:
150g white whole wheat flour
50g all-purpose flour
100g Earth Balance butter [soft or firm]
4-6 Tbsp. water (I used 6 Tbsp.)
I studied the following three recipes for a while and compared them carefully, but didn't find a single recipe satisfying on its own. In the end, I decided to combine all three recipes and change them.
1. Classic Broccoli Quiche by Isa (PPK)
2. Veggie Quiche by Dr. Stonielove
3. Tofu Quiche with Spinach, Broccoli & Red Pepper by Rowena of "Life Is Better Vegan"
So that's how the mixed veggie quiche came about. Without further ado, this is what I did to make this vegan quiche.
(Makes 8 servings)
What you need:
Pie Crust:
150g white whole wheat flour
50g all-purpose flour
100g Earth Balance butter [soft or firm]
4-6 Tbsp. water (I used 6 Tbsp.)
Mixed Veggie Filling:
2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1/4 cup sliced green onions
1/2 large red bell pepper, finely chopped
1 1/2 cups mixed gourmet mushrooms (baby bellas, chanterelle, shiitake mushrooms)
3 cups finely chopped broccoli
1/3 cup fresh edamame
1 teaspoons dried thyme
1/2 teaspoon dried tarragon
Quiche Mix:
1 pound extra firm tofu, drained
1/4 cup plain soy milk
1/4 cup vegetable broth
1 Tbsp. tahini
2 Tbsp. cornstarch
1/2 Tbsp. agar powder
1/2 tsp. turmeric
2 tsp. salt (or to taste)
Healthy dose fresh cracked black pepper
What you do:
Preheat the oven to 425F.
Whisk flours to combine well. Rub pieces of the butter into the flour until the mixture resembles fine bread crumbs. Add enough water to make a dough, knead well and roll on a floured surface to fit a pie pan or quiche dish. Grease the pan and bake the pastry blind at 425F degrees for 10 minutes. When done, cool the pie crust on a rack.
Lower the oven temperature to 350F. Don't turn it off.
Saute the onion, garlic, green onions, red pepper, and mushrooms for about 10-12 minutes until the mushrooms have released some juice. Add thyme and tarragon and continue to cook for a minute. Add broccoli and edamame and cook for another 3-4 minutes. If you want your vegetables rather on the crispy and fresh side, remove from heat now. Otherwise, add 1 or 2 tablespoons of water and cook for 5 more minutes. When done, remove from heat and set aside.
In a food processor, blend smoothly all the ingredients for the Quiche Mix and 2/3 cup of the Mixed Veggie Filling. When done, mix this mixture with the remainder of the Mixed Veggie Filling very well. At this point, you should taste to adjust the seasoning.
Pour into the pastry crust and bake at 350F degrees for 45-50 minutes, depending on your oven, until edges of the pie are lightly browned.
Let the quiche sit for 20 minutes before you dig in. It is very easy to cut then. Serve warm or at room temperature.
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.
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 chopped
4 spring onions, finely chopped
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.
So I suddenly had the idea of cooking some dried chickpeas I have stored for months. I didn't plan in advance so I ended up having a lot of cooked chickpeas, and my husband made it very clear that he didn't want any hummus after all. I dug out a recipe that I saved ages ago - Chickpea Burgers by Carla of "but did they EAT it?" (Note: Carla has already moved her action to her new blog "The Year of the Vegan" and her old blog seems to have been deleted). I might have made a mistake in her recipe. I drained my chickpeas. Maybe I wasn't supposed to. My chickpea burgers came out a bit too dry for our liking. Maybe I should have added some of the chickpea cooking water into the food processor. Oh well, next time I will try it that way. These burgers were tasty but a bit too dry.
I used the rest of the cooked chickpeas to make Purplesque's Chana Masala (Spicy Chickpea Curry). I added some fresh tomatoes and extra-firm tofu cubes. I also used vegan sour cream (we haven't found vegan yogurt locally, yet) instead of yogurt. I am not exactly sure if this would change the flavors significantly, but we loved the dish.
Anyone who bakes bread regularly but has never tried making bagels at home, please raise your hand. Or, is it just me? I have been completely under the impression that homemade bagels mean nothing but a huge mess after much toiling. It proves my irrational fear was almost insurmountable that I have saved Vegan Dad's bagel recipe for almost a year before delving into it at all. Now that I have tried it, I honestly can only ask myself "is it what I was so afraid of?" There was no mess. Nor was there any toiling. There were only fresh beautiful bagels that constantly lured us into the kitchen.
As you can see, my shaping technique can be greatly improved, but I am still happy with the result (first time after all).
This is not a pretty sight. I eagerly split open a very hot bagel. I should say "ripped it open" despite the bagel's struggle in my hands. Needless to say, that one didn't survive too long.
First of all, a big "Happy Birthday" to Presto Pasta Nights for turning two tomorrow! I sadly missed the previous four weeks because of the work, but I was in time for the big Two-Year Birthday Bash. Without any further ado, here is our pasta dish - it really is my hubby's invention. He makes really tasty pastas within 10-15 minutes.
We're all so used to having a ready-made spaghetti sauce from a jar and generally when we use fresh tomatoes, we are accustomed to cooking them into a mush. We happen not to like over-cooked tomatoes. Tomatoes, when gently cooked, already turn slightly acidic, which is not good for the body if consumed in a large quantity. Over-cooked tomatoes are far worse. Why not preserve most of the freshness and goodness of the juicy tomatoes and enjoy our meals more that way?
Fresh Tomato Spinach Pasta
(Makes 2-3 large servings)
5-6 Tbsp. extra-virgin olive oil
7-8 large cloves of garlic, thinly sliced
4-5 tomatoes, carefully diced, seeds discarded and juice reserved
5 tsp. freeze-dried chives
2 tsp. dried oregano
2 tsp. dried parsley
1 tsp. sweet paprika
1/2 tsp. dried sage
1/2 tsp. dried thyme
1 1/2 cups mashed pinto beans (cooked or canned)
1/3 cup nutritional yeast
Salt and pepper to taste
10 cups fresh spinach
Sunflower seeds for garnish
1. Saute garlic in oil over low-medium heat for about 5-6 minutes until garlic is golden. Take care not to burn garlic.
2. Add all herbs and mix well. Cook for 1 minute.
3. Add tomatoes and the preserved juice thoroughly mix. Cook for 2 minutes or to desired softness.
4. Mix in the mashed beans and heat through.
5. Remove from heat. Mix in nutritional yeast and salt and pepper. Adjust spices according to your own preferences.
6. Cook pasta al dante, according to the package instructions. We used kamut spirals (9 minutes). In the last 30 seconds, throw in fresh spinach and heat through only. Drain very well and press lightly with a wooden spetula, especially because cooked spinach locks in a lot of water.
7. Mix in the cooked sauce and thoroughly combine. Plate, and sprinkle with some sunflower seeds on top as garnish.
Enjoy!
I'm sending this pasta dish to Presto Pasta Nights, a great event started by Ruth of Once Upon A Feast and she will hosting the coming Two-Year Birthday Bash tomorrow.
