Archive for joanna

Veganmofo: Simple eats

Yet another no measure recipe to share with you all.
kale, white sauce and noodles
Spaghetti, kale and bechemel!

This sauce recipe is loosely based of the lovely Joanna’s from her book Yellow Rose recipe and a classic french cooking book i got through freecycle.

Mock-french cuisine

Ingredients:
2 handfuls of WW spaghetti.
1 hand full of kale, sliced with sears
2 fork fulls of Earth balance

Sauce:
2 giant spoon fulls of minced garlic (I’m using jarred stuff, fresh maybe 3-4 gloves?)
Enough olive oil to coat your cast iron skillet
5 fork fulls of earthbalance
enough WW flour to coat the bottom of your cast iron pan twice
Soymilk (enough to fill your pan and mix in your roux)
2 pinches of nutmeg
1 pinch of ground thyme
1 pinch of ground basil
1/2 pinch of ground sage
** ground is important for this smooth white sauce!**
as much fresh pepper as you can grind
Sea salt to taste.

First thing, is make you sauce by preheating your cast iron pan with oil. Then adding your garlic and some pepper saute until browned. Then melt your earth balance, I know it is a lot, but this is “french” cooking.

once your earth balance has melted, stir with your spoon and get your whisk ready. Being pouring flour (WW!!) directly into your pan and stir until it combines to form a paste or roux. Continue mixing ad adding flour until you have a thick paste that doesn’t look like it’ll take any more flour (If you do push it past the intake point, just melt more earth balance and stir like mad).

Now you can add your spices and stir some more to insure you do not have lumps. cook for a little while to toast your flour and flavour your roux.

Now comes the hard part, begin pouring in your soymilk and stirring to combine. You may want to do this in batches to make stirring and checking for lumps easier. once it is all combined turn your heat way down to let it simmer, stirring occasionally as skin will form and it will continue to thicken (add more soymilk if you want a thinner sauce).

Once the sauce is simmering bring your pasta water to a boil and cook your pasta.

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While that is doing its thing, take your sears and cut kale into small pieces in a cereal bowl. Add your forkfulls of EB and microwave with pepper for 3-4 minutes covering the bowl with a plate.

When everything is done combine onto your plate, top with bacos, nooch and sesame seeds. Yum!

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On a side note, winter and no-natural light makes me sad.

A day in the kitchen and couch

Today Zoe and I watch movies all day while cooking up a variety of stuff.
First up WW ginger carrot muffins a-la-Zoe.

I’ll be asking her for the recipe a basic WW muffin to which various add-ins/changes can be made.
For these she chopped my candied ginger chunks and grated two carrots.

So I figured today would be a cooking day, and I pulled out Yellow Rose Recipes to make the tamale pie I never got to try during testing. Being out of corn meal and a few other essentials, I made a bastardized version of my own. Using crushed corn chips in place of the polenta, follow your heart cheddar and Joanna’s Nacho sauce for the top, Yves Mexican crumble (had no tvp T.T), and a way to big can of kidney beans with a smaller can of corn (no frozen). Also, no tumeric or cummin so I just left it out (SHH!). Still turned out amazing.

Next up Zoe stewed lentil stew all day to produce this gloriously thick rich filling bowl.

And I decided to do banana bread, a-la Kittee.
Which lead to making Kittee’s peanut butter fudge, but Zoe wanted chocolate and coconut fudge… so we just added some. And added a little more of everything else.

**photos to come.

Despite the lack of photos, I have been eating.

See.

That mushroom I mentioned last post was finally put to use, and maybe even benefited from the extra marinade time. Lacking a BBQ I baked it in the oven for 25 (ish) minutes at 375, and it was just as juicy and tasty. The marinade was a take off of Joanna‘s (Yellow Rose Recipes), take off as in this is what I wanted to make but I’d forgotten to buy the ingredients so I wound up using rice wine, red wine vinegar, and presumably a few other things I can no longer recall. Very tasty.

To serve I sliced the mushroom over top of Tofu Basil Ravioli in a sweet marinara sauce with vegan soy cheese melted over top. The Ravioli was not home made, although I would recommend you make it yourself as although easy, tasty and filling. The soy boy version is too bland for my taste. The ravioli would be better filled with a vegan Ricotta recipe like the one in Vegan with a vengeance or even if the tofu had been marinated at all. But with a tasty sauce and mushroom pairing the blandness can be over come into something great for a working lunch.

What does a lazy Uni Vegan eat?

I’ll tell you what they should eat, anything and everything from Joanna’s lovely new Book Yellow Rose Recipes!

That is what I more or less did today.

Breakfast was boring cereal because I am lazy/sleepy.

But I just finished an amazing rendition of the glorious sauce I previously made during testing for this lovely book, and wow.

I thought my poor little vegan heart would break when I was out of tomatoes/sauce, but Joanna saved the day!

So I didn’t follow the recipe exactly, but damn was this good. I chopped garlic, onions and tore myself some spinach and went to town!

I even shredded up some vegan moza, now let me be the first to tell you, I am a marinara kinda girl. I like my pasta coated in tomatoes and never much cared for the cream sauce.This sauce has changed my views, no more are the unstomachable cream sauces you stuck your nose up at as a child. This my friends, is damn tasty.

I added some paprika and spices, and black pepper so while the sauce isn’t as pretty as she could be I was in heaven.

Oh and I did I mention the few, simple, readily available, if the world ended you could make this sauce throughout the famine?

Cheap, good, easy, and oh-so-yummy. Everyone can afford and needs to make this dish.

Basically Joanna rules, her book is great, I am full and happy, go out and buy it from Josh @ Herbivore. The End.

Joanna’s tester porn!!


Everything is amazing.
A-Mazing, buy her book come fall.
Photos here