To Live and Eat in L.A.

I was having a sudden fit of NEEDING something delicious and as close to immediate as possible. A quick survey of foodstuffs on hand didn’t offer much hope, but I realized that with what slim pickins I did have, cornbread was an option. I was able to scrape together all the ingredients for making the skillet cornbread recipe from The Veganomicon… only I don’t have a cast iron skillet so I used a normal pan. Also I didn’t have all-purpose flour so I used spelt instead. Oh, and I also added in an extra drizzle of agave nectar to the batter for good luck.

It was freakin’ delicious and I had to tell someone. That someone is you.

Tags: cornbread, Veganomicon

Jeez, I’ve been such a slacker since Thanksgiving. I’ve done little else other than eat. I swear, my jaw is sore from all the chewing. When we last met I was preparing some snazzy vegan Thanksgiving recipes to share with my family at their otherwise non-vegetarian, carcass centric dinner. I am very happy and relieved to report that everything I made turned out great!

The first item I tried my hand at was Dreena’s Festive Chickpea Tart. I originally found the recipe while looking through back issues of VegNews Magazine, but since then I’ve found it posted online over at the Serious Eats Vegan Thanksgiving Menu.

For those of you who actually cook for reals, this is a very straightforward and relatively easy recipe. For me, this was one of the more fancier things I’ve ever cooked. The recipe calls for a pre-made whole wheat pie crust but those with the gumption to make their own certainly could. The filling of the tart is made from chickpeas, walnuts, spinach and cranberries, and flavored with fresh parsley and thyme. I followed the recipe precisely, even the onions (spawn of satan), and this turned out really nice. I was worried it would taste too much like falafel, what with all the chickpeas and parsley, but thankfully it did not and was totally delicious. It looked really nice served on the table that evening but I actually think it tasted even better as 1st and 2nd day leftovers.

Next up, I made the Red Pepper Hemp Cornbread from ExtraVeganza: Original Recipes from Phoenix Organic Farm. This great cookbook was a birthday present earlier this year from VegYogini of Hugger Food and this was my first time making anything from it (thanks again lady)! On that note, this was my first time ever making cornbread. And on one more note, this was my first time making any kind of bread, ever.

It came out so good… beyond my expectations. I was so proud of myself for not messing it up, especially since I had to make a last minute substitution. The bread is made from corn meal, spelt flour and hemp seeds (or meal). I ended up not having enough hemp seeds (needed 3/4 cup but I only had less than 1/2 cup), so I filled in the rest with extra corn meal, hoping this wouldn’t cause some sort of unknown disaster. Thankfully all was well & good and this bread turned out extra delicious. It’s action packed inside with pieces of corn and red pepper and flavored with yummy basil and oregano. Next time I make this I’ll add a bit of jalepeno to spice it up.

While it wouldn’t be very nice of me to post the recipe out of this book, I don’t think it’s hurting anyone if I clue you in to the fact that if you search Google Books for Extraveganza, you’ll find a limited preview which just so happens to have page 138 with this recipe included. Better yet, you could head on over to Amazon and just buy yourself (or your friends) this awesome cookbook and then you’ll have all of it’s excellent farm-y organic-y goodness always at your side. For more info on ExtraVeganza or to purchase a copy, click here….

I hope all of you had a great holiday. I’ve been enjoying stuffing myself with fine vegan holiday food left and right, and plan to get back to some restaurant adventures for you here shortly. I’ve also got lots of your great comments in previous posts to reply to… if I can stop eating leftovers for long enough, I just might be able to get to them all soon :)

Tags: cornbread, recipes, Thanksgiving

Oh boy do I owe you guys an update. Too bad for you my pretties… I’m too busy cooking up a vegan Thanksgiving storm! Here’s partial proof (there are a lot more ingredients in the fridge and freezer which I didn’t feel like dragging out for the photo):

Really it’s a big deal considering I hardly ever cook and I’m serving this stuff to my very-not-vegetarian family. I’m making a Chickpea, Spinach, Cranberry & Walnut Tart (from VegNews magazine, Nov. 07), Red Pepper, Hemp Cornbread (from Extraveganza) & the infamous Pumpkin Couscous Cake. They’re all going to love it and beg me for more vegan food. That is if I don’t mess any of it up. If everything goes as planned and as awesomely as I expect it to, rest assured there will be photos.

In the meantime I wanted to share a couple of last minute cruelty-free Thanksgiving links:

Adopt-A-Turkey Project:
www.adoptaturkey.org
For as little as $25 you can sponsor a turkey who will be very thankful. This year I adopted Serendipity because she reminds me of my kitty. Start a new tradition, don’t eat a bird… save one!

Gentle Thanksgiving:
www.gentlethanksgiving.org
“An opportunity to encourage friends, family and neighbors to adopt compassionate alternatives to unnecessarily cruel turkey dinners. We accomplish this by demonstrating the great taste and superior nutrition of gourmet vegan recipes and a variety of festive plant-based foods.”

Wishing you all a thoughtful and delicious holiday!

(Update): Click on the following link for my follow up post-Thanksgiving report showing you the goods: www.toliveandeatinla.com/2008/vegan-thanksgiving-recipes

Tags: Thanksgiving

So guess what? The results of Robin Robertson’s Couscous Cake contest are in and my recipe was awarded 3rd place! You have no idea how cool that is! Once you see all the other amazing submissions that she received, you’ll realize just what an honor it is to have been chosen for 3rd place… by a panel of judges no less! To see the other winners and rest of the top contenders along with their creative & delicious creations, please click on over to Robin’s Vegan Planet website. What follows is my submission for the contest… enjoy!

Apple Pie Couscous Cake (vegan)

1 cup drained silken tofu
1 cup baked apples *
1/2 cup brown sugar
1/4 cup Earth Balance butter
1 teaspoon vanilla
1 1/2 cup apple juice
pinch salt
1 cup instant couscous

For frosting:
1 cup raw cashews
1 cup pitted dates
1 cup cream cheese (Tofutti)
1/2 cup light coconut milk

Ok, first things first. I am not a cook. Nor am I a baker or a dessert maker (or a candlestick maker for that matter). I’ve never baked an apple pie before. In fact, I’ve never baked any sort of pie. Or cake. That said, and having already successfully tried my hand at Robin’s no-bake Pumpkin Rum Couscous Cake (minus the rum), I thought I could probably pull off my idea for an apple pie inspired couscous cake for this contest. Here’s what I came up with, along with very helpful suggestions along the way from my mom (someone who actually does know how to cook).

* The first step was to bake the apples. I roughly chopped 3 large green Granny Smith apples and placed them into a baking dish along with 1/2 cup of butter (Earth Balance), 1/2 cup brown sugar, 2 tablespoons of maple syrup and 3 tablespoons of ground cinnamon. This was put into a pre-heated 350 degree oven. After 10 minutes I took it out to stir and realized now that the butter was melted that I’d used too much of it (1/4 cup should be more than enough). I wanted the apples and sugar to caramelize and that wasn’t going to happen with all this liquid, so I spooned out quite a bit of the butter, then put it back in for another 30 minutes (stirring every 10).

Next, I made the couscous mix as called for in Robin’s original recipe: In a medium sized sauce pan, combine apple juice, 1/4 cup of brown sugar and pinch of salt, bring to boil. Reduce heat to low and stir in the couscous. Cover and simmer for 2 minutes, then turn off heat and let stand 5 minutes.

While the couscous did it’s thing, I made the tofu mixture. Into the blender went 1 cup silken tofu, 1 cup of the baked apples, 1/4 cup brown sugar and 1 teaspoon vanilla extract. This was blended until smooth yet still slightly chunk with soft apple pieces.

Once the couscous was ready I transferred it to a large bowl and combined with the tofu and apple mix until well blended. This was then spread into a lightly oiled 9″ spring form pan, pressed in firmly and evenly. The rest of the baked apples were then spread on top of the cake. This was placed into the refrigerator and chilled overnight.

The next day I made the delicious frosting. I was going for a cashew cream sauce that I was going to pour along the top of the cake and have run down the sides, but what I came up with instead was a much thicker sort of topping which ended up even tastier than I’d imagined it would.

Into the food processor first went the cashews and dates, processed until the nuts were chopped and the dates in pieces. I then added in the cream cheese and coconut milk and processed until it reached a creamy, pasty consistency.

I then applied the frosting to the cake while it was still in the spring form pan. I spooned it on around the apples in the center, using my fingers to get it on firmly and evenly. I was afraid that the frosting would pull away when I took the sides off the pan, but thankfully it did not. I was also pleased and relieved that the cake did not fall apart :)

I then decorated the cake with a more cashew nuts and frosting.

The verdict:

It was really good! I was pleasantly surprised that it worked as well as it did. It was actually quite tasty and pretty close to how I’d envisioned it in my mind. Not exactly, but pretty close. I think it could have done with a bit more sugar and cinnamon, and my mom concurred. Mostly I think it’s the idea that’s a winner, if not the execution.

I think this concept of the apple pie couscous cake is a really good one, and in the hands of a real cook who already knows how to bake a mean apple pie… well, that person could adjust the flavors like a pro and probably make something incredible out of this. It sure was fun to try and make it though… and even more fun to eat it!

Tags: apple pie, couscous, couscous cake, recipe, Vegan Planet

For weeks now I’d been looking forward to attending the local PPK brunch meet-up that was being hosted by Your Vegan Mom. I’d planned to make the delicious sounding recipe from Vegan Planet for the Pumpkin Rum Couscous Cake. The recipe seemed super easy to make and I liked the idea of trying couscous as an ingredient in something sweet.

I realize couscous is not something you usually associate with cake, or dessert for that matter, but trust me… this cake is really wonderful and doesn’t taste weird at all. It’s not much like a cake actually, the texture is similar to thick pudding (like bread pudding) or a lumpy cheesecake. The flavor is a lot like pumpkin pie… so basically imagine a textured, pumpkin pie cheesecake. Yeah, it’s kinda like that… only better than it sounds. And vegan. As hoped for the recipe is beyond easy to follow… there is no cooking involved, the most complex things you need to do are boil water, measure out some spices and run a blender. Since there were going to be kids at this gathering, and because I’m not big into the hooch myself, I left out the rum (though I’m sure the rum in the recipe makes it that much more extra special).

Anyone who likes pumpkin pie, or cheesecake, or even just the idea of those two being in the same room together should like this cake-pie-pudding. I’ll also note that this cake makes for not only a delightful dessert, but also a perfect breakfast. No one needs to be told it’s vegan or even that it’s made from tofu and couscous. Just tell them to put it in their mouths & shut up until they are ready to thank you and ask for more (believe me, they will ask you for more). I’m not saying that the fact that it’s vegan needs to be a secret at all, but you know how some people are… they’ll turn up their noses and won’t even want to try it if they hear the words “vegan” or “tofu”, so with these types of folks it’s best to hook ‘em in first through their tastebuds before laying your cards out on the table.

Now back to this party and why I titled this post “the cake that no one almost ate”. The thing is, I’m a moron. I somehow got my days confused and thought the brunch was on Sunday (today) when it was actually on Saturday (yesterday). See? Moron. So after bragging all this time to the PPK folks about how my couscous cake was going to knock their socks off, I ended up being a no-show. What a dork! I’ve heard since that the gathering was a smashing and delicious success, so all’s well that ends well.

Thusly my cake was to remain mostly uneaten other than by myself, but thankfully my mom came to the rescue wanting to taste the thing (I told you I’d been bragging about it). Once she’d had a bite it was no work at all for me to convince her to take it home with her (the last thing I need is to be left alone in a house with an entire cake all to myself.. it wouldn’t end well for me, or the cake).

The moral of this story is twofold:

1. Always make a note of important dates so that you don’t miss events you’ve been looking forward to attending. Especially if you’re planning to make cake and are going to brag about it.

2. You should get a copy of the Vegan Planet cookbook because it rocks and is full of awesome recipes like this cake, and everything else under the vegetarian sun. The book is a mighty tome of all things vegan and delicious.

ABOUT VEGAN PLANET:

Vegan Planet:
400 Irresistible Recipes with Fantastic Flavors from Home and Around the World
by Robin Robertson

“Vegan Planet is a Joy of Cooking for vegans. Like that book, it is authoritative, encyclopedic, and complete.” -VegNews

Vegan Planet introduces a world of delicious choices to the millions of Americans who are vegans or non-vegetarians who have food sensitivities or are simply trying to eat healthier. A vegan diet contains no eggs, dairy, or other animal products but is chock full of delicious nutritious, and satisfying whole grains, vegetables, fruits, and proteins from plant sources.

In Vegan Planet, Robin Robertson shows how to make vegan cuisine exciting, flavorful, and full of variety. First she provides a complete rundown on the vegan pantry and the tremendous health benefits of eating vegan. Then she presents 400 tantalizing new recipes for breakfast (Pumpkin Pie Pancakes), lunch (Portobello Fajitas) and creative ideas for entertaining guests (Ginger-Scented Pot Stickers, Curried Cauliflower Pakoras). Taking advantage of the many cuisines around the world with large repertoires of naturally vegan recipes, Vegan Planet is truly global in its culinary offerings.
Buy Vegan Planet Cookbook…

Robin Robertson is also the author of a brand new vegan cookbook:

Vegan Fire & Spice:
200 Sultry and Savory Global Recipes

Tags: couscous, couscous cake, Vegan Planet

Inspired by a few different recipes I found online for roasted brussels sprouts, I took what I liked best from each and ran with it. I’ve never tried roasted brussels sprouts before so I wasn’t sure if I’d like them; the last time I had this vegetable it was not prepared well and the results were awful. I was pleased to discover however that when roasted this way they are delectable.

Below is what I came up with, my own version of a roasted brussels sprouts recipe – if something this simple can even be called a recipe. I’m not giving any exact amounts because that’s really just not how I roll when I’m cooking on the fly. Plus it’s all going to depend on how many brussels sprouts you’re planning to cook. Be creative and just season these according to your taste.

Chop off the knobby bits on the end then slice the brussels sprouts in half. The young, small ones taste the best.
In a large bowl mix together the brussels sprouts with:
- just enough olive oil to coat
- two splashes of balsamic vinegar
- one large crushed garlic clove
- couple dashes each of sea salt, black pepper, red chili flakes and nutritional yeast
Place on baking sheet and roast at 400 for about 15 min. Turn and roast for another 5 minutes or until the tops get nicely browned and slightly crispy.

I made a quick dipping sauce of balsamic vinegar, agave nectar and more red chili flakes.

At this point I’m addicted to roasted brussels sprouts and I’ve been making them almost everyday for the past week. They make for the perfect quick, cheap and super healthy snack, something I’m grateful for right now as I’m attempting to shed the winter weight.

Tags: brussels sprouts, recipe, roasted vegetables

I may have just found my new favorite recipe, the Tamarind Lentils from the Veganomicon cookbook. Oh mama, were these good! I love this delicious vegan recipe not only for it’s inherent deliciousness, but also because it was super easy to make, and from start to finish I prepped, cooked and ate my food all in less than one hour. The recipe is pretty foolproof.

Described in the book as “savory, tangy, and sweet… Indian-inspired lentils”, that’s exactly how they taste. The flavor is full and exotic, the tartness of the tamarind cut nicely with sweetness coming from agave nectar, garam masala and tomato paste. You also get a nice spicy kick now and again from cayenne and ginger.

I did make some of my own modifications because I’m the sort that just can’t leave well enough alone. The recipe calls for onion which I wasn’t going to subject myself to, so instead I used fennel. Yes, I realize that fennel tastes nothing like an onion, however it does look kind of similar when cooked… and what the heck, I love fennel. Whatever change this gave to the flavor of the dish did nothing but enhance it’s greatness. The recipe also calls for 3 tablespoons of coconut or peanut oil, neither of which I had on hand, so I used canola instead and cut it down to 1 tablespoon. Really, 3 seems excessive, don’t you think? I needed to cook the lentils a little bit longer than the recipe suggested in order to get them tender, so I just added a bit more water and let them simmer until they softened up.

The recipe suggests having this with basmati rice but at the time I was making it I was already very hungry and wasn’t about to mess with making rice or the like. Instead I made a Jamie Oliver inspired (and veganized) raw-slaw of red & purple carrots, yellow beets and red cabbage* with miso-seseame dressing.

If you don’t already own a copy of the Veganomicon then you’ll want to get one now for your uncensored, all-access pass to the tamarind lentils recipe. If I were to tell you that your life will never be complete until you’ve made and eaten this dish, than I would only be slightly exaggerating.

*Why is it called red cabbage when we can all clearly see that it’s purple?

Tags: lentils, tamarind, tamarind lentils, Veganomicon

And so here we have it. I told you in my last post about the fantastic tempeh stuffed mushrooms we learned to make at the Spork Foods vegan protein cooking class (say that ten times, really fast). I loved this recipe so much and found it so easy to make that I immediately made my own version at home. Here’s the results…

The biggest change I made was using the super large portobello mushrooms whereas the recipe uses the small ones (really, there is a huge mushroom under all that stuffing, I swear). To compensate for size I also had to wing it on amounts when putting together the marinade as I needed a lot more to cover these beauties. The only other real changes I made were using garlic instead of shallots and I also added in a generous amount of fresh chopped ginger; a little voice inside my head told me to.

As I mentioned in the Spork Foods post, I won’t give away Jenny’s recipe, but in all fairness you can pretty much look at this and figure out how to make something similar. How about the Cliff’s Notes version? Make yourself up a nice balsamic based marinade for your mushrooms and let them chillax for a bit. Chop up some of your favorite veggies and cook them up for a few minutes along with some crumbled, seasoned tempeh… then stuff those lovely mushrooms, throw the whole kit-and-kaboodle in the oven and bake.

Oh. My. Yum.

The nice thing is that you can really adapt this and change it up in so many different ways, from the spices and seasonings used, to the types of veggies that go into the stuffing. So have at it!

Tags: mushrooms, tempeh