All Hail Kale Salad: Swipe!

Swiper, no swiping!

Those of you that have young siblings as I do or children of your own
might catch that reference. If not, I just swiped or knocked off a dish
from everyone's favorite Veggie Grill.

To be honest, I've never even had the darn thing. Yes, everyone raves
about it, blah blah blah-- but I have a hard time bringing myself to
pay $8-10 for a bowl of kale. I don't care how good it is. If I'm going
to go out to eat and drop dollars in the double digits, it better be
something I can't make at home or have never experienced before.

Its Ok if you can't cook and like to eat out because its the only decent
way to get good food, but you have to at least tell me you're trying to duplicate these things.

What is this All Hale Kale stuff? Apparently it is Kale and Quinoa
marinated in a papaya vinegarette, topped with purple cabbage,
walnuts, carrots, and a roasted corn salsa and chic'n/tempeh (opt).

I basically had everything but the papaya, so I subbed out some OJ for
that baby. Voila. Pretty delish. I didn't do the grilled plant protein,
since we were already eating quinoa and quinoa is high in protein.
Although, we did have some assorted baked sweet potato fries on the
side: orange, purple, and white sweet potato!

FYI: although many people do, there is really no need to remove the
stems from kale. Just cut off the very end and roll the whole leaf with
a rolling pin to tenderize. Crush the stem so it is soft and chewable.
Why waste a perfectly good piece of kale?



All Hail Kale Salad for 4

8 stalks of kale, tenderized and shredded finely
2 cups cooked quinoa

1 cup purple cabbage, shredded
1/2 cup grated carrot
1/4 cup raw walnuts, chopped

1/3 cup orange juice
2 tbsp olive oil or a nut oil
2 tbsp rice vinegar
1 tbsp agave
juice from one lemon
1/2 tsp grated ginger
salt and pepper to taste

1/2 cup fresh corn
1 tomato, diced
1/2 onion, diced
1 small clove garlic, diced
1/2 green pepper, diced
juice from one lime
salt and pepper to taste
cilantro (opt)

Once the cooked quinoa has cooled, toss it with the kale and add the
dressing. Go ahead and mix the salsa, let it sit to 'age' the flavors.

Once you're ready to chow down arrange the salad on the plate
starting with the marinated kale, salsa, cabbage, carrot then walnuts--
or whatever you like, it's all ending up in the same place anyway!

This is where you go "WHAT? That's it?!" and I smile and laugh manically.

I guess it's the Forth of July... Don't go out and roast dead animals
or burn a forest down with stupid fireworks... please and thankyou.
No, we are not celebrating today. Why? I dunno, should it be a priority?

Plethora of Panini: Delhi or Deli?

Although I find middle eastern and Indian food pretty delicious, I
do have to admit one qualm I have with it. Most of what I have tried
is-- overcooked-- for lack of a better word. I'm sure this is because I
haven't gotten to experience traveling in that region and haven't had
the advantage of befriending an outstanding traditional Indian chef.
Even with books, recipes, and restaurants most of what I've tried/seen
has been really heavily cooked dishes of (mainly) grains and legumes.
Not bad, but I always like to have something very raw and fresh with
my meals.

I know there are a lot of salads or cucumber dishes, but too often they
are submerged in dairy.

Another thing that I've found when using Indian recipes is needing to
really know the spices. That is usually the main draw of this region's
dishes-- the spices! So exotic and exciting, but if over done it gets
a heavy dusty taste. That is really the only way I can describe it.

If you don't agree with any of this, please feel free to call me on it.
I'm just describing my own experiences. When making an Indian
spiced Panini, I wanted the flavors you know and love with an added
freshness. This is into way traditional, just a delicious experiment.

When making Paninis I always try to consider what the sauce is going
to be. Sometimes it is a spread, a cheese (vegan please), or dressing.
It should be something that is still tasty when hot or melted, as you
will be grilling it. All that the sauce does is keeps the entire
sandwich from being super dry and crunchy. You want a hot, flavorful,
moist interior, with a crisp, crunchy crust.

You can do more than one. I used veganaise and mustard with the
balsamic vinegar panini for example. Sometimes the vegetables add
enough moisture on their own, but not always.

For this panini I did two. I had a hummus spread on one side and
vegan yogurt on the other. I added a little salt to the yogurt as
the Whole Soy brand, my brand of choice, is a little sweet sometimes.

For the vegetables I separated them and seasoned them differently, to
add variation and to avoid the over spiced taste that I spoke of earlier.

To the onions, garlic, peppers, and chilis I added some red chili
powder, cayenne, and black and white pepper. I sauteed them until the
onion was soft and tender. I just used water instead of oil whenever
they started to look dry. I added no more than 1/4-1 tsp of each spice.

It depends on how much you are making and how strong you want it.
I made enough for two sandwiches: 1/2 onion, 1/2 pepper, 3 cloves
garlic, 1 hot pepper with 1 tsp chili powder, 1/4 tsp cayenne, and
1/2 tsp of everything else.

Remove your veggies from the pan and get ready to cook the eggplant.
In a tablespoon of oil, quickly roast a tsp or so of cumin seeds. Add 1
tsp turmeric, 1/2 tsp coriander, and 1/4 tsp ginger (opt). Cook briefly
and add about half an eggplant cut into 1/4 inch slices. These were
salted and rinsed beforehand to extract the bitterness. Cook each side
in the spices until the edges of the eggplant appear dark and soft.

Assemble the bread with all the ingredients so far... add some fresh
sliced tomatoes and some cilantro and grill! It may seem spicey, but
the coolness of the soygurt and fresh tomatoes balance it all out for
a perfect panini!

Pumpkin Patch Part Six: Pumpkin Gingerbread Fluffkins

I have to confess I am more of a cookie dough person than a
cookie person-- that is with the exception of gingerbread.
During the holidays I can practically live off of gingerbread
I almost did when I was a teenager.

I used to work in retail and during the holidays we would have
to start work at 3:30 in the morning. So I certainly wasn't
hungry enough for breakfast, but I had to eat something for
some energy... So, I'd eat a gingerbread man. Then another one
on my break. By then I was off at noon and I could go home and
eat some real food, but I was so wiped I wasn't really hungry.
Yeah, so I'd eat another gingerbread.

Bad of me, I know.

But combining pumpkin and gingerbread was such a natural idea
to me. Two of my all time favorite things combined into one
delicious morsel. I've seen a lot of pumpkin gingerbread
before, but in loaves-- not cookies. I like the rolled gingerbread
more, but these are still pretty tasty.

The rolled gingerbread comes out with either a little crunch or
snap or kinda chewy. I like the chewy kind. Drop gingerbread
comes out soft and fluffy-- like these! That is why I called them
fluffkins!

Pumpkin Gingerbread Fluffkins (about 2 batches)



1 cup cooked pumpkin, pureéd
1/2 cup turbinado sugar
1/4 cup earth balance
1/4 cup molasses
1 tsp vanilla extract
1 1/4 cups flour
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger or 1 tbsp fresh grated
1/4 tsp nutmeg
1/2 tsp baking powder

Cream together the pumpkin, sugar, and earthbalance. Next add
the molasses and vanilla and set aside.

Sift together the flour and other dry ingredients. Add this
slowly to the wet and mix until just combined.

On a greased cookie sheet drop a large tablespoon of dough.
These don't spread that much, so an inch and a half apart is fine.

Bake at 375F for about 12-15 minutes. Allow to cool briefly and
then remove. Enjoy with some rice or soynog! Yum!

Peachy-Keen Bars

I recently nabbed a vegetarian cookbook at a thrift store:
The American Vegetarian Cookbook by Marilyn Diamond. It would
be vegan if not for the honey factor. So far it seems like an awesome
book and huge to boot (over 400 pages).

It was published in 1990, so I'm thankful there are no photos.
Older cookbooks have the most ugly, dated looking food pics. I'm not
sure what it is, but everything looks orange and fresh out of a
microwave.

Flipping through it I saw a recipe that looked pretty good, but I
wanted to twist it to my own immediate dessert needs. Here is the
resulting experiment. The original called for 1 egg replacer, honey
and carob. I veganized it with raw sugar and had some peaches I
needed to use. I also added a drizzle of brandy to make the flavor
of the peaches pop.

And then I got a little fancy...



Peachy-Keen Bars

1/3 cup vegetable oil or earthbalance
1/3 cup raw sugar
1 cup whole wheat flour
1/4 tsp ground ginger
1 pack of silken tofu
1/3 cup agave
1 tsp arrowroot or cornstarch
3 peaches sliced
1 tsp vanilla
2 tbsp brandy

In a food processor first process the oil/earthbalance, sugar,
ginger and flour until crumbly. Press half off flour mixture
into a 9x9 tray. Bake at 350F for 10 minutes.

Next process the tofu with the remaining ingredients, except for
the peaches and brandy.


After the bottom crust is cooled, pour the tofu
over baked crust. Arrange sliced peaches on top of that layer
and sprinkle remaining flour mix over peaches.



On top of that I arranged some roses out of super thinly sliced
peaches...



Finally, sprinkle alcohol over everything and bake for 20 more
minutes at 350F. Slice and serve alone or with whipped soycream
or vanilla nondairy ice cream.

Strawberry-Beet Jam

I love experimenting with jellies and jams. Especially because it lets me
pack away a little bit of every season for the rest of the year.
I always make this crazy good pumpkin butter around thanksgiving and
a ginger jelly in the summer to have all year round.

Since I've been getting such great strawberries from a local vendor at
my farmers market I wanted to test out a jelly and if it came out well
I'd get a whole flat and do a big batch.

This is a simple recipe without pectin. I need to go and pick up some
more pectin because I don't like my jellies so sweet. This was pretty
darn good though. I've been spreading it on my toast, puttin' it on
my pancakes, even adding a spoon of the syrup to my cocktails...

Strawberry-Beet Jelly


3 cups strawberries, rinsed-hulled-halved
1 steamed beet, peel and sliced into super thin pieces
1 1/2 cup raw sugar
1/4 cup lemon juice
1 inch chunk of raw ginger, grated

Combine all the ingredients in to a heavy saucepan over low heat.
After the sugar is dissolved and starts to cook, add your strawberries.
Turn up the heat and bring to a boil. Cook for about 10 minutes. It
will show signs of thickening. You can drop into a small dish of ice
water and see if it gels or use a candy thermometer (220F).

Transfer to sterile jars, allowing for some headspace. Process if it
is to be shelved or cool and refrigerate if it is to be eaten soon!

Juicer what?! Basically I'm getting at something raw

A short while ago I had the happy fortune to stumble upon
a juicer for $7 at a little tiny thrift store by my house.
Mwa ha ha, said I. Indeed.

A bit dusty, but I cleaned 'er up and she works like a charm.
(I love that expression)

I first just tried it out by making a little carrot juice
and was trying to think of how to use the remaining pulp.
So I whipped up these awesome raw-ish wraps that look
amazing as anything you'd see at a high caliber restaurant
and taste even better.

Ok they're not raw really at all, but the veg is pretty much
all raw inside and you feel so good after eating. Only raw
foods can make you feel that vibrant. Like coffee without the
crash or jitters. I also made an herbed tvp/soya crumble
by soaking it in vegetable broth and adding garlic salt
and Italian seasoning. In there as well were some black
beans, avocado, tomatoes, bell peppers, a wee bit of garlic
aioli and the carrot pulp left over from the juicer.

For the collards that they're wrapped in, I removed a slice
of the thick stem and soaked them in some warm water.
You don't even need to steam them or even cook them.
I just wanted it to absorb some of the warm water to
soften slightly-- easier to roll and bit. NARM!



To give the juice a kick and balance out the carrot a little,
I added an apple and a couple chunks of ginger! I don't know
why but this is so amazing to drink at breakfast.





To seal up the wraps I cut some strips off the edge of the
collard leaf and used it to tie a little package. So cute!
Plus, these are a great to use in packed lunches because
you can throw it all together and not have to worry about your
bread or tortilla getting soggy!

Three Days until Christmas: tremendous amounts of Truffles

I Completely admit that I probably went way overboard
with the truffles. I made a lot. Then with all the
sugar plums? Lets just say we have enough Christmas treats
to go around. I showed you guys the peppermint truffles.
I did a few other version that I thought you may enjoy!

Although there is seriously no way you could not enjoy these
unless of course you are allergic to chocolate and then I
am very very sorry for you. These vegan truffles are smooth,
soft and melt perfectly in your mouth (and probably anywhere
else warm you leave them for long).


















I talked about starting from chocolate chips...
And the soymilk


















The Ganache which is just chocolate and 'cream', whipped.

















Now, before I added finely chopped dried cranberries,
but this time I also added one orange's worth the zest
and 1 tsp of vanilla extract.

































If you have a hankering for one of those chocolate
oranges that you smack on the table to open, this is your
cure. But I'm not too sure about how hard you wanna smack
these truffles on the table.



























































































The other variations I made had about 1/2 cup of finely
chopped walnuts and gingerbread filled.
The gingerbread ones are probably the best because the
gingerbread is so soft and hold the overwhelming richness
of the chocolate back just enough. I dusted them in dutch
cocoa powder or plain vegan powdered sugar.

So altogether I made about 6 batches of truffles, the peppermint,
the cranberry-orange truffles, the gingerbread filled truffles, the
walnut truffles and variations of all those in between!

Frost those cookies: Six Days til Christmas

I'm only posting something small tonight because I'm beat.
I've been cooking sweets since about 2 this afternoon.
Its all mainly truffles, but some cookies-
Also the orange gingerbread...

The only thing I can compare this perfect setting glaze to
is those oatmeal mother's cookies with the glazing on top.
I love the smoothness of a glazed cookie, especially when
they are still fresh and soft.

Another reason I like glazes, although I do love full on
decorating my Christmas cookies, is that a glaze doesn't
usually involve any added fat. Whereas, frosting is mainly
'butter' or oil of some kind.

I used up the rest of my gingerbread cookie dough that I
stuck in the freezer and made sure to roll it out thicker.
I no longer own cookie cutters, so I used a small drinking
glass instead.
The glaze is so simple and the gingerbread is so good,
that really I didn't know what to do with myself besides
make a cup of tea!

Ice Pond Glaze

1 cup vegan powdered sugar or confectioners sugar
3-4 tablespoons soymilk
1/2 tsp almond extract
1/4 tsp cream of tartar

mix all together until sugar is dissolved.
Dip cookies face down into glaze and pull straight up,
allowing excess to drip off. Allow to dry for a least
one hour.

You can add food colouring if you like to make it a little
more festive. Or you can use this for a cake glaze as well
as it firms up perfectly without being crunchy.

So I sit, waiting with my tea and cookies for the monkey man
to get back so we can decorate our wee Christmas tree!

Gingerbread in my head: 8 Days til Christmas

I'm sorry, but it is simply not Christmas to me without gingerbread.
Doesn't matter if its cookies or actual ginger bread-bread, I need that
smell in the air and the taste in my tummy. Gingerbread is one
of those things that if made right, I feel like I could live off of.

This was my test batch that I made to get back in the groove.
I'm going to do the frosted and decorated ones this weekend and
the days to follow. Hopefully they will get to their intended recipients
uneaten... I can just imagine my friends opening their little boxes
of goodies-
"Hey, Why is this gingerbread man headless?"

Vegan Whole Wheat Gingerbread Cookies

3/4 cup black strap molasses
1/2 cup turbinado sugar
1/3 cup water
3 tablespoons earthbalance
2 2/3 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
2 tsp fresh grated ginger
1/2 tsp cloves
1 tsp cinnamon

Mix the molasses, sugar, water, and earthbalance
together in a large bowl. Blend everything up so your
earthbalance kind of just floats there in your liquids...

Mix in the remaining ingredients. Form the dough into
separate balls, cover and refrigerate at least two hours.



When dough has been chilled enough, remove one chunk
at a time and roll out into 1/4 inch thickness.
Cut out into desired shapes...
Bake at 350F for about 10 minutes.

Princess of Pies: Part Two

The pie parable continues...

Typically we are confronted by two kinds of pie right?

Custard/Cream Pies and Fruit pies.

Generally it is thought that pumpkin pie and sweet

potato pie fall somewhere in the middle if not make up

their own new category. What say I? Who gives a trixie's butt.

I love the idea of creating pies that no one would expect.

Or creating pies out of whatever you can scrape together.

For the vegan potluck we attended at Rancho Park in LA

on Thanksgiving, I made a winter fruit pie. Originally from

Catt Johnson's Witch in the Kitchen, I veganized it.

It uses a basic pastry crust, but I can imagine something like

a gingersnap or oatmeal crust being really good too.

The filling includes

3 cups of dried fruit (any, chopped)

I used apricots, raisins, golden raisins, and cranberries

2/3 cup vegan rum (white bacardi is good)

1/3 cup turbinado sugar

juice of one lemon or large lime

2 tbsp of earthbalance

1 tsp of vanilla extract

1/2 tsp freshly grated ginger

1/2 tsp cinnamon

1/4 tsp sea salt

Mix all your dried fruit in a bowl, so its evenly distributed.

Heat the alcohol, sugar, juice, earthbalance, and seasonings

over a medium heat until it starts to thicken and bubble.

Add the vanilla and pour over the fruit, stirring to coat well.

Allow to sit about 20 minutes, so the fruit absorbs the syrup

and it can thicken a little. Pour into your prepped crust and

bake for about 20 minutes at 375F.

With the extra bits of crust, I shaped some autumn leaves and

placed them on top. Beautiful!

For more picture in this series checkout my facebook page!

Striking Gold

Its a great feeling when a recipe comes out perfectly.

Tons of tweaking and tasting, twisting and tossing...

I finally got my peanut-ginger muffins ready for my book.

Huzzah, indeed. Have a look see.

Now I need to make more jelly cuz this used up the last

little bit I had. I was thinking of ginger thumbprint cookies...

Any suggestions?

Jazzy Ginger

How

do

you

heat

up

and

cool

down

at

the

same

time?

If you said ginger and ice cream, you were right.

I still have this jar of ginger jelly from my first- not entirely successful-

batch. So, I'm thinkin'... 'what can I do with this?'

Its really hot today and I have this little carton of So Delicious Creamy

Vanilla Ice Cream. Well Pop goes the jar, Plop goes the jelly, and

yum goes my tummy. The spicy sweetness was perfect with the cool

creaminess of the ice cream. Brilliant! It tasted so cute... yes things

can taste cute. Try it for yourself! The pre-made ginger ice cream

just doesn't cut it.

Ginger-King Muffins

These muffins rule beyond all else, no. I am not full of

it, but they are! Seriously, these muffins are full of it.

Ginger-jelly that is.

My most recent attempt at jam making ended in a

tiny jar of caramelized ginger and green apples.

We had it on peanut butter sandwiches yesterday and it

was fantastic, but there is a lot I want to do to the recipe

before I share it with you. Let me work out the kinks.

Since my Sister is here from Taiwan I've been bringing

down breakfast with me when I pick her up. The other

day it was blueberry-orange scones and today it was

whole-wheat ginger jelly muffins.

I used Nava Atlas' recipe for the basic muffin from the

Vegetarian Family. Pretty good, I plan on tweaking it quite

a bit. Yet for this purpose it did quite swell.

Now, don't get me wrong... I love muffins. I'm just not a

muffin person (and thank god I'm not shaped like one).

I'm more of a flakey scone or pastry sort of person to be honest.

I'm one of those jerks that always steals the tops of the muffins.

I guess I'm one of the reasons they created those muffin top pans.

The jelly itself was surprising. It is zingy and sweet, smooth,

yet holds little bits of crisp ginger. I'll get more root so I

can perfect this recipe soon. Then I can process a whole batch.

Ginger-King Muffins

Ingredients

2 cups whole wheat flour

2 tablespoons flaxmeal

2 tsp baking powder

1 tsp baking soda

1/3 cup turbinado sugar

1 cup apple sauce

2 tablespoons oil

1/3 cup soymilk

First mix all the dry ingredients together (including sugar).

Make it into a little concave crater of flour-y stuff in your bowl.

Dump in the apple sauce, oil, and just enough milk to make a

decent batter. Should be smooth, yet stiff. Be really really

careful not to over mix your batter.

In a prepared muffin tray (you may grease a tray, use liners-

I personally use and love silicone trays. No grease, no trouble)

Drop a couple tablespoons of batter in the bottom of the cup.

Make the batter a little concave and drop in a big tablespoon

of jam in the center. Make sure it does not reach the edges.

Then cover it up with more batter. I like lots of jelly personally,

but you can do whatever you like.

If any empty cups remain, put a couple tablespoons of water

in it. This made about 10 muffins but said it would yield 12.

Don't you hate that? I do.

Bake at 350F preheated for about 20-25 minutes.

You can fill these with other things of course, I also did plum

jam, fresh bananas, and chocolate chips.

My next attempt is peanut butter muffins with the ginger

filling. Onward!