Thursday, September 25, 2014

Vegan Picadillo

Vegan Picadillo


This blog originally started as a means to pass on recipes to family and friends that I have made and enjoyed and wanted to share.  Somehow, along the way, it was hi-jacked into an almost all vegan recipe blog since we started eating ‘vegan at home’.  Not exactly my original idea, but one that I can live with, with minimal complaining on my part, and the occasional chocolate, butter, egg dessert.  This recipe is from the New York Times magazine and it caught my eye first because it was made with ground beef.  I love ground beef in sloppy Joes, chili, Bolognese sauce and tacos.  I am reluctant to use soy protein substitute because it seems to have so many ingredients and because I love ground beef, so I normally just avoid making anything that I would have to substitute soy protein for.  However, this recipe, Cuban Picadillo, made me reconsider.  I substituted ‘Veggie Chorizo’ and ‘Veggie Ground’, both from ‘Helen’s Kitchen’, and it was terrific: it is sweet, savory and not too spicy. My Tasting Partner said this was the best dish I had cooked in a long while (or at least since last night) and that I should consider it for my greatest hits.  

 recipe after the jump

Saturday, September 20, 2014

Sesame Noodles with Miso Baked Tofu

Sesame Noodles with Miso Baked Touf


We have an independent grocery store in our neighborhood and I am addicted to their sesame noodles, which I have been eating lately because of the extremely hot SoCal days.  I realized I could easily make the noodle salad if I just tried.  I think this recipe is comes pretty close and I added a Miso baked tofu to round out this tasty vegan meal.  My Tasting Partner said the noodles were better than what we get from our local store, and he loved the Miso baked tofu.

recipes after the jump

Sunday, September 7, 2014

Chermoula with Roasted Potatoes and Squash

Chermoula with Roasted Potatoes and Squash
Chermoula with Roasted Eggplant 












It has been months since I last posted on my blog, mostly because we had a number of moves and changes.  After living in the home where we raised our 3 boys for 27 years, my Tasting Partner and I decided it was time to remodel the kitchen.  We started last summer, working with an architect, and then of course, ended up remodeling the entire house, which necessitated a move out of the house, and then when the remodel was finished, a move back in.  Once we settled in, I decided due to the drought in SoCal, we ought to redo our front landscaping to a xeriscape with native and succulent plants, which necessitated tearing up the landscape out front and reworking the irrigation, hardscape and plantings.  As a result, I was not cooking much and had little time to blog.

In late August our middle son was married to a marvelous woman, and the food at the reception was fabulous, prepared by her brother, a chef, and his chef friends.  The menu included roasted potato and squash with a chermoula sauce.  It was delicious, and I have been scouring my cookbooks for a similar taste, and I think I found it.  Chermoula is a spicy Moroccan or Tunisian marinade or sauce, usually used to flavor fish, meat or seafood, and goes extremely well with vegetables.  There are many recipes for chermoula and most include garlic, coriander and cilantro.  This recipe is adapted from Ottolenghi’s cookbook, Jerusalem.  In his recipe for chermoula, he used preserved lemons and I substituted lemon juice since I don’t normally have preserved lemons at home.  He also made the chermoula paste from the spices only, but I included the cilantro in the paste/sauce since numerous versions I looked at had the cilantro incorporated there.  Needless to say, his recipe as written is delicious, and the changes I made to it only reflected the taste I was trying to capture.  My tasting partner was thrilled with my attempt and I will be incorporating this savory sauce in our vegetarian/vegan menu.


I have included 2 ways to serve this sauce.  The first is tossed with roasted potatoes and squash and the second is with roasted eggplant.  
recipe after the jump