These are simply to-die-for and it may be the reason I stop buying the pre-made variety.
Red Bean-Chipotle Burgers.
'Nuff said.
About Me
- Sarah
- Port Orchard, WA, United States
- The title kind of describes it all. It's about what makes me happy. Maybe you'll find some happiness here, too!
Apr 9, 2011
Bourguignon ....
On this day where the hope of spring seems to be real ...
Recently, I came across this recipe Seitan Bourguignon and have been anxious to try it ever since. Admittedly, realizing that it came from Martha Stewart, however, tempered my enthusiasm somewhat simply because I dislike her persona. (While I don't doubt she has great qualities, she has always seemed to have a sort of patronizing air about her.)
As usual, I made a few adjustments on the recipe. I couldn't find seitan! So, I used tempeh. And I didn't do the sauce - I didn't have margarine - but I did add a little cornstarch. And next time, I might get frozen pearl onions to avoid having to do all the peeling. And instead of the "mushroom bacon", I just added some dried shitake mushrooms to the mix.
Pairing this with some steamed spinach ...
Conclusion? 1) This was very tasty. 2) I really must cook with wine more often!
Recently, I came across this recipe Seitan Bourguignon and have been anxious to try it ever since. Admittedly, realizing that it came from Martha Stewart, however, tempered my enthusiasm somewhat simply because I dislike her persona. (While I don't doubt she has great qualities, she has always seemed to have a sort of patronizing air about her.)
As usual, I made a few adjustments on the recipe. I couldn't find seitan! So, I used tempeh. And I didn't do the sauce - I didn't have margarine - but I did add a little cornstarch. And next time, I might get frozen pearl onions to avoid having to do all the peeling. And instead of the "mushroom bacon", I just added some dried shitake mushrooms to the mix.
Pairing this with some steamed spinach ...
Conclusion? 1) This was very tasty. 2) I really must cook with wine more often!
Mar 23, 2011
Risotto!
I haven't been doing much cooking lately ... not anything new, anyhow. But I tried this tonight and it will definitely be on my rotation of things I make.
Arborio rice is a tad more expensive than other rice I buy (namely, jasmine rice) but it is quite good. Risotto with Broccoli
I paired it with some tofu baked with some cajun marinade. Mmmmm....
Arborio rice is a tad more expensive than other rice I buy (namely, jasmine rice) but it is quite good. Risotto with Broccoli
I paired it with some tofu baked with some cajun marinade. Mmmmm....
Mar 7, 2011
Lentil Pate
It was my birthday on Friday. To celebrate, one of several surprises Martin planned for me this weekend was to have dinner at Cafe Flora near Capitol Hill (Seattle). We had a most lovely dinner with intentions of returning, as well as purchasing of their cookbook. This is a great restaurant even if you're not vegetarian/vegan. It's just exceptionally good, interesting food.
We ordered an appetizer - the Lentil Platter - and had to slow ourselves down so as not to gulp it down. A first for me, then, was to try to recreate what we'd had. (Am I really turning into one of *those* people?)
So I found a recipe ... and made it ... and while it's not the same as what we were served, it turned out really, really tasty. And it's one more step to realizing that lentils really aren't boring.
So this is the lazy way of posting -- you can find the recipe here ... Lentil Pate (Vegan)
We ordered an appetizer - the Lentil Platter - and had to slow ourselves down so as not to gulp it down. A first for me, then, was to try to recreate what we'd had. (Am I really turning into one of *those* people?)
So I found a recipe ... and made it ... and while it's not the same as what we were served, it turned out really, really tasty. And it's one more step to realizing that lentils really aren't boring.
So this is the lazy way of posting -- you can find the recipe here ... Lentil Pate (Vegan)
Feb 6, 2011
Spanish Chili (with Eggplant)
Experiment #2 in Food for Thought: Spanish Chili
Sauce
1 onion, finely chopped
1 red pepper, cored, de-seeded and chopped
1 clove garlic, crushed
1 large fresh green chili
4 fresh tomatoes, quartered
1 small carrot, grated
14 oz tin tomatoes
2 T tomato paste
2 oz ground almonds
3 fl oz sherry
1 oz fresh coriander
Vegetables:
1-2 cans black or red beans
1/2 red pepper
1/2 green pepper
1 aubergine (eggplant)
2 carrots, sliced
1 small cauliflower
The last word on this recipe is I don't know why I was convinced to make this recipe. When asked what foods I don't like, I rarely can think of more than 2 items ... one of which has always been eggplant. It goes back to this one dish my mom made when I was a kid. Moussaka. I still can't think of it without shuddering.
As I entered my 20's, I began to think about my need to challenge this life-long held belief that I hated this vegetable. After more than a half-dozen honest tries over that decade, I finally gave myself permission to not EVER make anything with eggplant because I simply never liked the result.
How was I convinced to make this recipe? I have no idea. But it might have me changing my idea that I can't make something with eggplant, have it taste good, and that I might like it.
Miracles do indeed happen.
Cooked raisins, on the other hand? No. Raisins aren't meant to be cooked, and I won't eat them.
Sauce
1 onion, finely chopped
1 red pepper, cored, de-seeded and chopped
1 clove garlic, crushed
1 large fresh green chili
4 fresh tomatoes, quartered
1 small carrot, grated
14 oz tin tomatoes
2 T tomato paste
2 oz ground almonds
3 fl oz sherry
1 oz fresh coriander
Vegetables:
1-2 cans black or red beans
1/2 red pepper
1/2 green pepper
1 aubergine (eggplant)
2 carrots, sliced
1 small cauliflower
 |
| Early in the cooking stages |
 |
| Later in the cooking stages |
As I entered my 20's, I began to think about my need to challenge this life-long held belief that I hated this vegetable. After more than a half-dozen honest tries over that decade, I finally gave myself permission to not EVER make anything with eggplant because I simply never liked the result.
How was I convinced to make this recipe? I have no idea. But it might have me changing my idea that I can't make something with eggplant, have it taste good, and that I might like it.
Miracles do indeed happen.
Cooked raisins, on the other hand? No. Raisins aren't meant to be cooked, and I won't eat them.
Shepherdess Pie
Shepherd's Pie is a traditional British meal, made with either beef or lamb and other veggies, topped with mashed potatoes and is baked. Shepherdess Pie is the vegetarian twist, courtesy my new cookbook, Food for Thought.
When M and I went to London last year, the first meal we had was at this little restaurant called Food for Thought, located in Covent Garden. It's been around since the 1970's and espouses the idea that you can have great food that happens to be vegetarian. The entrance immediately has you at the top of a skinny steep staircase; at the bottom is the kitchen, a counter from which to place your order, and a smattering of small tables crammed into this very small space. The meal we had was nothing short of Amazing. I still think about that meal as one of the best I've ever had. My only disappointment is not getting a picture or two!
Recently, I got the idea to purchase their cookbook (one for Martin, one for me) and this recipe of Shepherdess Pie was the first we tried. (The thought has crossed my mind to do a Julie & Julia Experiment with this cookbook ... )
Sadly, the recipe got a lot more complicated after this so there are no further pics to document this dish. Suffice it to say that the parsnips (with some other roasted veggies) were topped with the sauce above with a couple of cans of beans (adzuki and red?), topped again with mashed potatoes. Hearty stuff!
When M and I went to London last year, the first meal we had was at this little restaurant called Food for Thought, located in Covent Garden. It's been around since the 1970's and espouses the idea that you can have great food that happens to be vegetarian. The entrance immediately has you at the top of a skinny steep staircase; at the bottom is the kitchen, a counter from which to place your order, and a smattering of small tables crammed into this very small space. The meal we had was nothing short of Amazing. I still think about that meal as one of the best I've ever had. My only disappointment is not getting a picture or two!
Recently, I got the idea to purchase their cookbook (one for Martin, one for me) and this recipe of Shepherdess Pie was the first we tried. (The thought has crossed my mind to do a Julie & Julia Experiment with this cookbook ... )
 |
| Leeks and smoked paprika |
 |
| After sauteing, with veggie broth, with roasted parsnips in the background |
Subscribe to:
Posts (Atom)