Salad Days and Latkes

Finally, its actually hot enough to be called summer in Berlin! Along with the rising temperature comes late nights and lazy days in the park, and that feeling of not wanting to eat anything too hot or substantial. My latest solution is to make big salads filled with the delicious cherries appearing in Kaiser's. My first try was to combine them with field greens and chopped kohlrabi. (If you don't know what it is, don't be worried: I thought it was fennel and got a strange surprise when it tasted more like a broccoli stalk mixed with jicama.) Yesterday I made an awesome huge salad for S. and I to eat in the park, this one featured cherries, avocado, carrots, field greens, and thin sliced onions tossed in a apple-cider vinegar based dressing. Who knew avocados and cherries went so naturally together? (Oder, "togesser" if you want to sound like a German.)

And even though hot food is a bit of annoyance in this weather, dinner requires something a bit more substantial. And although latkes (or "potato pancakes") are kind of associated with Hannukah season, I figured they are cheap to make and could be at home alongside a salad in the summertime as a light dinner. Not only that, but when you are on a budget its always handy to have a lot of recipes involving potatoes and carrots. Latkes are a little extra effort but scrumptious any time of year.



Here is my basic "recipe," without strict measurements. I want to point out that I omit any real binder here other than flour, but if you've never made them before you might find this a bit tricky. (The traditional recipe uses a few eggs.) I've seen other recipes using cornstarch or egg replacer and I imagine this might be easier for beginners, but if you don't have those ingredients on hand this always works for me!

Potato Carrot Latkes*
1.) Peel 2 carrots and a few potatoes (3-4). Grate them into a bowl using a hand-held grater. Now here comes my innovation: use a potato ricer to squeeze all of the excess liquid out of the grated veggies. This works because they aren't cooked and won't go totally through the ricer, but the pressure is perfect for squeezing out all the juice without using 50 paper towels to do it by hand.
2.) Add to the squeezed and grated veggies a small onion, diced tiny, and an equally tiny diced garlic clove. Toss with liberal salt and pepper.
3.) Sprinkle a good bit of flour and a few dashes cornstarch over the veggies, and mix with your hands. Add in more flour as necessary to coat the entire bowl, not so much that you can see the flour, but enough that you can form a small handful of the mixture into a ball that stays pretty well together.
4.) In a skillet, heat equal parts oil and margarine over medium heat, enough that margarine sizzles but not until oil is smoking. (You can also test a small clump to see if its ready, like you might with pancakes.)
5.) Drop in smallish balls of the veggie mix (about 3 at a time is good) and flatten into a thick disk using a spatula. Cook on first side for about 4 minutes, then flip to cook on other side another 2-3. Each pancake should be crispy and browned, and the time varies from batch to batch so keep an eye on them.
6.) After each set, the oil and margarine should be used up, so clean out any loose browned bits and replace oil and margarine for each new batch. Keep finished latkes in the oven on low heat until ready to serve.
7.) Serve with soy sour cream and applesauce, if ya got it!

*Potatoes and carrots are just the beginning- you can also use sweet potatoes, apples, beets, zuchinni... yum!

Song of the day: Cursive- Hymns for the Heathen

Rhubarb Crumble and Caribbean Curry

Carnival of Culture in Berlin

I have been all over the place as of late! The end of school (at least, the attendance mandatory portion of it), moving and weddings have kept me incredibly busy. But there is always time for food, even if I've been doing more eating than cooking lately.

I recently moved back to Berlin, just in time for 3 great things: summer, THE WORLD CUP, and the Carnival of Culture! The first two are still kind of on their way, but the Carnival of Culture was a few weekends ago and it was awesome!

When it was described to me I was a little turned off- a few days of the different cultures of Berlin parading their unique aspects sounded a little colonial to me. But it was awesome! And it definitely wasn't just a situation where the Germanz just sat and watched. As dancers, clubs, children, and hula hoopers paraded by, it was clear that everyone was involved and having a great time. And the days preceding the big parade in Kreutzberg were filled with awesome food and lots of live music- from big professional performances to ad-hoc drummers circles and gatherings of singers and dancers around accordians and guitars. The food ranged from Moroccan tagine wraps and Mexican burritos to French Crepes and American funnel cake (ha!). Yet another example of the uniqueness and spirit of Berlin.


Also arriving in Berlin with the advent of summer: tons of fresh rhubarb! I've never made anything with the fruit before (which looks a lot like a hot pink celery stalk) but I decided to give it a shot for a simple desert, rhubarb and strawberry crumble.


The process was simple. I chopped up a bunch (maybe three whole) rhubarbs and a small carton of strawberries. Although there is some contention over whether or not to peel rhubarbs, I ended up doing it because upon chopping them, I noticed a tough, stringy outer layer that was easy to remove. The fruits were then tossed with the juice and zest of one lemon, about 1/2 cup of sugar, and a teaspoon arrowroot powder. I topped it with a mixture of margarine, sugar, flour, a teaspoon baking powder, and oats (+ a pinch of salt) and then cooked it at about 375 for maybe 40 minutes, or until it was browned on top. Couldn't have been simpler or more delicious. The rhubarb adds a great tartness to the super-sweet strawberries, and the whole concoction was just crying out for some vanilla or coconut ice cream on top.


I also made an awesome curry to test out this new Caribbean curry powder I found at bio market down the street. From what I can tell, the addition of star anise and mango powder is what made it more Caribbean than Indian. I intended to add in some plantains and scotch bonnets, but ended up making a milder curry using carrots, sweet potatoes, broccoli, and smoked tofu. It was awesome, and a new chapter in my book "Trying to get S. to eat sweet potatoes in things other than latkes".


Now that I'm relatively settled (at least for the next month) I'm looking forward to more cooking with local specialties! And maybe coming up with some good snack foods for the World Cup!

Song of the Day: Scissor Sisters- I don't feel like dancing

Chipotle Plantain Enchiladas

When my mother came to visit me in Brussels back in November, I asked her to bring some hard-to-find American treats with her, and she graciously complied. At the top of my list were maple syrup and chipotles in adobo sauce, the one being outrageously expensive, and the latter being very hard to track down in Brussels. And although I whipped through that maple syrup, the chipotles have been sitting in my cupboard, taunting me. No recipe seemed special enough to use them up, the precious things. They waited so long, I even packed them along with me to bring to Berlin. Then, just in time for Cinco de Mayo, inspiration struck.

I wanted to make enchiladas for S., figuring that they were the perfect thing to introduce him to the wonders of chipotles while providing me with little breaks from paper writing throughout the day- make the sauce, wait an hour, make the filling, wait an hour, bake, wait an hour, etc. I originally intended to make sweet potato and black bean enchiladas, but a local "Afro-Asian-Spanish" market was lacking on the "Süßkartoffels" but had plenty of tempting, perfectly blackened plantains. So instead I envisioned my dream chipotle-tomato sauce blanketing flour tortillas with starchy black beans, garlicky mushrooms, and meaty, slightly sweet roasted plantains. And wouldn't you know, these things turned out amazing. S. wants me to make them once a week. (We'll see.) Finally, a dish deserving my well-loved and well-traveled can of chipotles.

So here's the recipe, and although there are several different steps, they are all pretty easy. And the results are worth the effort. Give them a try the next time you have an afternoon and some ripe plantains on your hands.

***************
Chipotle Plantain Enchiladas
Serves 4

Roasted Plantains
-vegetable oil
-2 large plantains, sliced into about 3/4" rounds
-cinnamon
-agave nectar (or sub maple syrup)
-salt

Chipotle Enchilada Sauce
-Oil
-1 medium red onion, diced
-1 tsp. marjoram
-1/2 tsp. cumin
-1 large can whole plum tomatoes in their sauce
-2-3 chipotles, chopped + 3 tbs. adobo sauce* (see directions)
-1 heaping tsp. brown sugar
-salt, pepper

Mushroom Black Bean and Plantain Filling
-Oil
-3 cloves garlic, diced
-1 can black beans, drained
-3 large or 10 medium mushrooms, sliced
-salt
-roasted plantains, quartered

Extras and optionals
-8 Flour Tortillas
-soy sour cream (or cashew sour cream, yum)
-guac or mangos
-soy cheese

1.) First roast the plantains. Take 2 large, nearly blackened plantains and remove the skin by hand or with a paring knife. Cut into small rounds of about 3/4". In a bowl, combine rounds with a decent drizzle of oil and a little drizzle of agave nectar, then sprinkle liberally with cinnamon and salt. Toss with your hands. Place apart on a greased cookie sheet (or parchment paper) and bake on 400 degrees for 25-30 minutes, flipping once halfway through. (This time will vary- I'm using a weird euro-oven.) Keep an eye on them and remove from the oven when they are browned and caramelized. Set aside. (At NYAM there is a nice detailed explanation of the process, with tips and photos for plantain-phobics.)

2.) Next make the sauce. Cook onions in a good dollop of oil over medium heat. Add in cumin, majoram, and a healthy pinch of salt. Cook until fragrant, then add in remaining ingredients, mashing the whole tomatoes as you go. (Be careful with chipotle if you aren't a spicy foods person- your best bet is to start off smaller than my recipe calls for and add in more to taste.) Raise heat to high then remove from heat when sauce starts to bubble. When cool enough, taste and adjust spices if necessary. When cooled, blend with an immersion blender and set aside.

3.) Now make the filling. Heat garlic in oil over medium heat, then add in diced mushrooms when garlic is fragrant. While sauteeing mushrooms, cut cooled, roasted plantain slices into fourths (little triangles) with a sharp knife. When mushrooms are browned, add in black beans and plantain pieces and cook for 2-3 more minutes, until mixed and heated, then remove from heat. Preheat oven to 350.

4.) Now make the enchiladas! Preheat oven to 350 (175 celcius). Spread some sauce onto a large casserole dish (or two small ones) and plop a tortilla in the middle, then flip it over so it gets nice and saucy. Then, add a ladleful of filling mixture, and carefully wrap up. Continue, placing each filled enchilada snugly next to the others for support, until you are finished with all of the tortillas and filling. Ladle some more sauce on top, then cover with tin foil and bake for 30 minutes, plus 10 more without the tin foil. (But watch them- some ovens are hotter than others.)

5.) Serve with leftover enchilada sauce, plenty of sour cream and a side of mango or avocado if desired. (My Mango Avacado Salsa is always a good cool down as well.) Leftovers are also delish. :)


Song of the Day: Bamboleo- Gypsy Kings

More Plantains: BBQ Tofu and Plantain Tacos w/ Avocado Cream
More Mexican: Vegan Mole Power
More Casseroles: Beet, Mushroom and Potato Casserole

Chickpea Cutlets, at last

Chickpea Cutlets w/ savory Apple Sauce

When I first moved to Brussels, I left most of my cooking stuff and cookbooks at home. I figured I was going to live simply and cheaply, and most recipes I use all the time I have memorized. There wouldn't be much point in having all my fanciest recipes, because I would often be poor and by myself, and therefore not eating very fancily. But oh, I was wrong.

Not about the poor, by myself, or not-eating-fancy part, but in thinking that I could even go a month without trying a new recipe, or flipping through my beloved cookbooks over breakfast for the zillionth time. Reading human rights textbooks is just simply not as much fun. Thankfully, my little brother brought a few more cookbooks with him when he came, including my beloved Veganomicon. And while I don't have the resources to make my favorite potato-kale enchiladas, there's a whole other host of recipes I have never tried before that are well adapted to my pantry here. For example, the charming low-fat banana bread is a lovely thing to do with bananas in the off-chance that you aren't making banana pancakes. (Which, by the way, may just be the most popular thing I make in Berlin other than bagels- these people simply do not have access to world class pancakes here.)

I also finally made the lentil soup, which was decent the first day, but as noted in the book, phenomenal later. I enjoyed it with some leftover matzoh and some tabasco. (Weird? Who cares.) Very healthy and yummy recipe for when its springtime but still chilly outside.

But by far the most exciting thing I've tried in my rediscovered treasure is the Chickpea Cutlets! These are like, the most famous thing in the vegan blogosphere, and I've long wanted to try them, but never had all the ingredients at the same time. Oh man, what on earth was I waiting for? Simple to prepare, chewy and crunchy and juicy, they were perfect alongside some mushroom-laced pasta sauce over spaghetti. S. and I enjoyed this ravishing dinner alongside an episode of Mad Men, our new obsession. (Sexism! Smoking indoors! Skinny Ties!)

Then today I had the leftover cutlet baked and topped with a quick savory apple sauce- thinly sliced apples and shallots sauteed in oil and margarine, with white balsamic vingegar and a splash of apple juice. (Pictured at top.) Reminded me of a meat dish my mother used to make for dinner parties as a kid, and it was so fast and good! I'm considering making another batch of these versatile cutlets to eat for the next few days while I work on these dreadful final papers...

Veganomicon, what a classic.

Delicious Leftovers

Just a quickie! With all the amazing food leftover from Passover I made a few delicious things: namely, matzoh brei from Vegan Brunch and a simple chocolate mousse from the leftover Cote'd'Or chocolate and silken tofu. (Melt chocolate+ add to blended tofu + a little coffee or vanilla.) Was great to spend a lazy day after passover messing around the house, leisurely cleaning up, listening to music, and munching on food with my friend Ted. The mousse was pretty decadent, but I must say I was completely knocked out by the Matzoh Brei. Everything Isa touches turns to gold! It's such a perfect breakfast with some coffee and orange juice.. worth keeping matzoh around all year for!

Passover

So I was really starting to freak out about how I was going to serve a full Passover Seder in my tiny apartment, with so few dishes and silverware to go around. Not to mention how was I going to make several hot dishes at once with two burners and a postage-stamp sized oven? But I had a brainstorm! Since Passover is all about dipping anyways (part of the tradition involves dipping vegetables into salt water), I would just make a variety of dips and finger food for everyone to share while relaxing and enjoying the conversation, which naturally revolved around the Haggadah (the story of the Jews flight from Egypt, which is traditionally read at the Seder.) Well, this ended up being a totally brilliant idea, and I'm pretty sure everyone had a good time and enjoyed the more casual atmosphere, more than they would have if I was freaking out.
The Menu:
-Charoset
-Cucumber Dip
-Curried Carrot Dip
-Red Pepper Dip
-Matzoh, fruits and veggies for dipping
-Stuffed Mushrooms
-Eggplant and Potato casserole
- Macaroons and home-made chocolate dipped strawberries for dessert

Having just recovered Veganomicon when my brother brought it from the US, I whipped up the Curried Carrot Dip and the Mediterranean-Style Cashew Cucumber Dip. Both were incredible, both on matzoh and with veggies, but I have to say that the Cucumber dip was a huge hit. Really cooling and garlicky and just delicious- would be a nice alternative to hummus. I also made the Red Pepper Tapenade that I recently made for a pizza topping, and that was also great.

Naturally, I made charoset, a mortar-like mixture of apples, walnuts, dates, honey (or in my case, agave), cinnamon and kosher wine. However, the omnipresent sugary Manischewitz wine was not widely available in Bxl, so I had to go with a Israeli white wine, which might have improved the flavor, but didn't die the mixture the characteristic red I'm used to. (I'm acting like this is no big deal now, but the day of I was like, "No manischevitz? WHAT IS THIS COUNTRY!!!?")

As for the stuffed mushrooms, I've made these a few times now and they are always supremely awesome and open to variations. Just make sure to make plenty, because otherwise you won't get to have any. (Take it from one who knows.)


Stuffed Mushrooms
-15-20 largish mushrooms
-2 tbs. olive oil
-1 yellow onion, diced tiny
-2 shallots, diced tiny
-balsamic vinegar or red or white wine
-matzoh meal or vegan cheese for topping

1. Clean each mushroom by wiping with a damp towel. Cut off the stems of each, then using a small spoon or paring knife, pop out the inside part of the stem so that each mushroom has an indentation that would fit about a teaspoon. (This takes practice, but you'll get the hang of it after a few.) Reserve the stems and the inside portions, and chop into small pieces. Place de-capped mushrooms on a greased cookie sheet.
2. Preheat oven to 350 farenheit, or 200 celcius. Meanwhile, heat oil in a large frying pan over medium. Add in onions and shallots and cook until fragrant, then add in mushrooms. Season with salt and pepper. Saute, stirring occasionally, until onions are caramelized and mushrooms are browning.
3. Next, add in a goodly splash of balsamic (or wine or sherry) to deglaze the pan. Cook for 3 more minutes then turn off the heat.
4. Now, using a small spoon, scoop the onion mixture into each mushroom a little bit at a time. (You will probably have leftover filling for snacking on.) When each is full, sprinkle a bit of matzoh meal or cheese on top and stick in the oven. Cook for 15 to 20 minutes, or until mushrooms have browned.

All in all, it was one of my favorite Passover Seder's yet, and a really good confidence builder: if I can do one here, I can do one anywhere!


Song of the Day: Mika- Relax (Take it Easy)

Passover Roundup!

Passover dessert last year, at my dear friend Karen's house.

Passover always officially marks the beginning of Spring in my year. To me, the holiday is about remembering slavery and oppression, as well as trying to recognize it in our daily lives and the lives of those elsewhere on our planet. It is also about hope for future liberation, and in recognizing another year to do the work of making the world a better place. In that respect, I also find it very compatible with my feelings about being a vegetarian and working for equality and social justice. The awesome feast doesn't hurt, either.

Since Passover is so special to me, I think being in another country is no reason not to celebrate it. Sure, I have no idea where to find kosher wine or matzoh flour here in Belgium... but its gotta be available somewhere, and I will find it by Tuesday, when 7 people descend on my tiny cramped apartment demanding matzoh ball soup. Until then, I am scouring the internet for awesome recipes that can be made with my limited funds, space, and ingredients.

Here's some of the great stuff I've found for those of you hosting your own seder, or just wanting to contribute a vegan dish to one you might be going to. (Nicely, since vegan food contains no dairy, you are safe bringing these dishes to a Seder regardless of whether its a meat or dairy one!)
*******

The Times has a Mark Bittman recipe for... wait for it... making your own matzoh! Not quite sure my kitchen can handle it (500 degrees on a glorified toaster oven?) but I'm very tempted to try.

Over at Tofu Mom's site she has a recipe for vegan matzoh balls (just leave out the leavening to make it kosher for Passover.) Damn if she doesn't always post a recipe I need the week before I need it! As for the soup, here is a nice recipe for faux chicken soup if you don't have access to not-chicken broth.

At Not Derby Pie (non-vegan) there are a few nice veganizable recipes, and I am eying this Crisp Potato Eggplant Tart.

Epicurious has a Passover guide, like every year, and there are some great and multi-cultural ideas to be culled from it. I have tried their different versions of charoset every year, but the traditional apple and walnut version always wins. I should also mention that Epicurious has a lot of info on the Passover traditions, as well as videos of how to make a perfect matzoh ball. :)

Even PETA has a Passover guide, with a number of surprisingly appealing recipes, including tsimmes. (I don't mean to be snarky, but I've seen one too many nude models in lettuce leaves to be a huge PETA fan.)

...And naturally you are free to peruse the recipes I posted last year, including Coconut Macaroons, Cauliflower Leek Kugel, and Roasted Beets in Walnut Dressing.

I'll be sure to post what I eventually went with. Wish me luck!

BONUS: Jewschool always has thought-provoking posts this time of year, and here's a touching old Times article about Passover in Berlin.

Finally Spring?

Pommes Frites in Grand Platz: So freakin' Belgian (haha, kinda...)

My little brother came to Brussels last week, can you believe it!? Not only that, but he basically brought Spring with him... No Rooz, Passover, Easter are all here or coming, and the weather is adjusting accordingly. At least for me, the added sunshine as well as my little brother's brief presence has led to a complete mood shift, and I'm so excited for everything coming up, even the stressful parts. (Meh, what's stressful anyways, after the bar exam.)

In order to make my bro feel at home in sometimes-bewildering Europe, I decided to cook for him a large Mexican plate, which, although we are not Mexican, is one of my whole family's favorite comfort foods. (Either that or Thai food are the two things perpetually on the table at my house in VA.) So, in my tiny kitchen I whipped up the following: Urban Vegan's Havana Beans and Rice, Cashew Sour Cream from Vegan Brunch, Avocado and Mango salsa (from me) and some simple fried plantains. If we had been at home it probably would have also had some sweet potatoes, but those things are bloody expensive here! To top it off, I had some vinegar and a bit of tabasco. My friends and family member gobbled everything up happily, and the culture shock was drastically reduced. My bro also brought a lot of amazing things with him from my parents, including some vital wheat gluten, dried cranberries, maple syrup, and the new VegNews and Vegetarian Times. I was in American seventh heaven, let me tell you.
A splash of vinegar on top is now mandatory, thanks to Urban Vegan.

After a few days of Brussels, with attendant lemon pea risotto (no pics, sorry!), frites and vegan Pho at Indochine, one of my favorite veg-friendly restaurants on Rue Lebroussart, we headed to Berlin to meet up with S. There we really introduced my brother to some European decadence with lots of late nights out at loud and smoky clubs, long walks through Kreutzberg, and an absolute overload of falafel, hummus, and Berliner Kindl. In other words, a perfect introduction to that grand town. We also visited the "Modern Times" exhibit at the Neue Nationalgalerie which was full of gorgeous, weird, and moving works by German and non-German artists, as well as a few of the pieces that had been sold or lost during the National Socialist era because of their denunciation as "degenerate art." I highly recommend it if you happen to be in Berlin anytime soon.

When I got back I had the honor of attending a No Rooz celebration hosted by the wife of the ambassador to Afghanistan in Brussels. I am taking some food photographs for an upcoming (non-vegetarian) Afghan cookbook that will benefit a woman's school in Afghanistan. No Rooz is a Zoroastrian New Years holiday celebrated throughout the world, but particularly in Iran and Afghanistan. The food was absolutely gorgeous and that which was vegetarian was delicious. (That which wasn't I think could be quite easily, and I'm looking into it for next year...)
For more on No Rooz, go check out Amey's blog, she has some gorgeous pictures and great recipes from her family's celebration this year.

Hope you all are enjoying the first pangs of Spring as much as I am...

Song of the Day: Nick Cave- Breathless

Two Pizza Options

Roasted Garlic Pizza on Whole Wheat Crust

Oh, how else can I put it: I had a stroke of genius today and made these two awesome pizzas. The roasted garlic one I've made before (but dare I say, have perfected now.) The roasted pepper one grew out of the leftover half of the roasted pepper, and it was so damn good. I think either of these topping combos would also be nice as a bruschetta or an appetizer pizza (with the crust sliced into much smaller pieces.) But for today they were just perfect to appease my dissertation-frazzled friends and use up the ingredients leftover from the weekend. Ah, sometimes genius comes so easily.

Whole Wheat Pizza Crust
-1 packet yeast
-1 and 1/3 cup warm water
-1 tsp. salt
-1 T. agave (or honey or sugar, if you swing that way)
-Approx. 3.5 cups whole wheat flour
-2 T. olive oil, plus extra for the bowl

1.) In a large bowl, dissolve the yeast into the water and let it sit for 5-10 minutes.
2.) Add in the rest of the ingredients and blend together, kneading for 10 minutes, or until relatively smooth. At this point you can add in a bit more flour if its too sticky. (Nice to have an assistant on hand for that, since your hands will be covered in dough.)
3.) Form dough into a ball and place into a bowl that has been coated in oil. Set in a warm corner, covered by a damp cloth and leave it alone for an hour or so.
4.) After time has passed, punch down the dough and divide into two balls. Leave one in the bowl and take the other one out, rolling out on a floured surface to your desired thinness and leaving some width on the sides for the crust. Transfer to pizza pan/ stone/ cookie sheet or just a rack.
5.) Top with toppings and bake in a 400 degree oven for 10-15 minutes.
6.) Repeat with the other ball, or freeze for later use as pizza, breadsticks, or calzones.

Roasted Garlic Pizza
-One head garlic
-1.5 tsp. oil, plus extra for drizzling
-1 tsp. apple cider vinegar
-red pepper flakes
-one tomato, (or several small ones) sliced
-1/2 a roasted red pepper, but into slices

1.) First roast the garlic. This is accomplished (as if you don't know, you vegans) by rubbing a bit of olive oil on a whole head of garlic, wrapping the thing in foil, and tossing it in the oven on 375-400 degrees for 45 minutes or so. When the garlic is gone, it should fall out of the individual cloves at a little squeeze.
2.) Place roasted garlic in a small bowl and smash with a fork. Add in a pinch of salt, a pinch of red pepper flakes, 1.5 tsp. olive oil, and apple cider vinegar and mash together until you have a nice paste. Set aside (and try not to eat.)
3.) Now roast the red pepper. This can be achieved in an oven broiler on high: place cleaned red pepper under broiler, watching until side is charred, then rolling over until entire thing is charred. (How long this takes depends on your oven.) Remove and place in paper bag, to steam. When warm enough to handle, remove charred skin, then de-seed and cut in half- half of this can be sliced into strips for this pizza, the other half can make tapenade later (or for another pizza... or just to eat with bread, who cares.)
4.)When pizza dough is prepared and rolled out, spread roasted garlic paste evenly across. Top with tomatoes and roasted peppers. Cook to desired crispiness, and enjoy with friends since you're all going to smell like garlic all day. :)

Didn't have nearly enough walnuts for this but it was still awesome.

Red Pepper Tapenade Pizza with Walnuts

-1/2 a roasted red pepper, chopped
-1 T. lemon zest
-pinch salt
-2 tsp. olive oil
-handful of walnuts
-balsamic vinegar/ reduction

1.) Combine red pepper, lemon zest, salt and olive oil and either blend in a food processor or with an immersion blender until evenly processed. Taste, and adjust salt or oil if necessary. (Note: depending on how big your initial roasted pepper was, you may want a little more or less oil to smooth out the mixture.)
2.) Spread red pepper tapenade onto pizza crust. Sprinkle with walnuts, and drizzle with balsamic vinegar or balsamic reduction, if you happen to have some handy. (I always do because I'm obsessed.)
3.) Bake for 10-15 minutes on 400 and enjoy!


My darling S. was here this weekend and in preparation I froze a million more sweet potato gnocchi (which he pronounces "ga-nocky") and made some incredible oatmeal cinnamon raisin bagels. I actually documented all of this with the intent of giving step-by-step instructions for both recipes, but unfortunately there was a computer mishap and all I have left as evidence of my culinary industriousness is yet another picture of... you guessed it! Pancakes!

All the same, they never get old when you're making them for people you love. :)


Song of the Day: Joanna Newsom- Have One on Me

Sweet Potato Gnocchi with Rucola Cream Sauce

Because of some little angels that I am friends with, and whom happen to admire my spaetzle, I have now acquired a potato rice/ spaetzle press! Accordingly, I have been dreaming of all the lovely european dishes I can now make with the greatest ease with this midaevil looking device... among them, of course, Italian gnocchi!

A potato ricer makes gnocchi-making easier because it keeps the potatoes from getting starchy like they might when mashed by hand. Instead, they stay juicy and fluffy, perfect for fluffy gnocchi pillows. (Or so I thought...)

I've seen gnocchi made before, but never made them myself. I must say, it was a bit complicated in my slightly-bigger-than-a-breadbox kitchen. I mean, its just two ingredients, potatoes and flour, and yet, its very easy to destroy. So, if you want to make them yourself, I would suggest looking elsewhere for a decent step-by-step recipe, because mine was characterized by constant freaking out, sticking dough back in the fridge, and overall paranoia and confusion. All the same, they turned out perfect, fluffy and fantastic, so maybe its not quite as complex as I was making it. :)

At any rate, the cream sauce was less traumatic: I caramelized some onions with some garlic in a large pan. When the gnocchi were formed, boiled, and drained, I added them in, along with maybe 1/2 cup soy creamer, and a couple handfuls of rucola. It was so freaking good, but next time I would take it over the top with a few cranberries or walnuts. Overall though, my testers more than enjoyed my first attempt at the moderately tricky gnocchi. (And I froze the rest to enjoy soon... love that about gnocchi.)


Also, I took The Bad Vegan's idea to use my maple ginger apples over oatmeal. (See, I totally read the comments!) And it was delicious. Thanks for the idea!

More pasta:
Pasta alla Norma
Carrot-Cashew Ginger Pasta

Song of the Day: Beach House- Walk in the Park

Why I Love Vegan Cooking!

Its no new observation that necessity spurs creativity. How many dishes were created in a situation of deprivation that are now considered haute cousine? Southern soul food, Italian pasta dishes, bangers and mash, pad thai- the dishes that are created to feed hungry families with a minimum of expensive ingredients have a way of making their way into our hearts and getting reinvented. Vegan and vegetarian dishes are also often spurred by necessity- but it is a self-imposed necessity.

Whether to avoid animal cruelty, for health reasons, or for mere distaste towards animal products, the vegetarian lifestyle is always a sort of self-imposed exile. The way that a herbivore views supermarkets, restaurants, the homes of our friends and families, not to mention special occasions and religious holidays, necessarily changes, and this shift can be extremely jarring at first.

More important is the change that happens in our own homes. There is no way to be vegan and to be complacent about what you put into your body. Instead, the ingredients of any given item must be examined for animal products, and the results are often surprising. Fish sauce in my favorite stir fry sauce? Chicken broth in vegetable soup? Lard in potato chips or canned beans? Who knew? And this realization is really the key- we don't always know what is in our favorite foods. Once we do, don't we need to create new favorites?

For me, my tastes have completely changed since I went vegetarian. The most important shift is that I vastly prefer food I prepare from basic ingredients to food that comes frozen, canned, or delivered. Not only because I can be sure of exactly what is in it, but also because I have discovered what a constant source of fun and even mental stimulation cooking vegan food can be.

Which takes me back to the creativity thing. The fact that, for a vegan, a craving for say, lasagna, usually can't be fulfilled with a trip to the supermarket or take-out from your favorite Italian place forces you to come up with something yourself. The first time I made lasagna with artichokes it I was amazed- not only that it tasted awesome, but that I had thought of it. And I think this sort of "a-ha!" that you can get when you figure out a perfect egg or cheese substitute, or whatever, is one of the reasons that vegan cooking is so exciting and undergoing such a renaissance. Combinations that people would never think of get tossed into every page of the new vegan cookbooks and on every vegan blog. Coconut milk on pizza? Sweet potato falafel? "Cheddar Cheese" made of almonds? Its like the futurist cookbook came to life. And the best part is that vegan cooking is not only the realm of vegans. The more people that try, say, cashew sour cream, vegan cupcakes, or banana "ice cream" the more they realize that it is easy to make healthier and way more interesting food, as part of a complete diet or as an accent to their omnivore lifestyle. And I firmly believe that people will look back on this era of food history, with heroes like Isa Chandra Moskowitz, Sarah Kramer, and Bryant Terry, as a time of amazing innovation that changed the way EVERYONE eats, not just vegans.

Ultimately, I think that a vegan diet almost always has the result of not limiting your choices, but of changing your entire perspective on what is normal and delicious. That's the remarkable side effect of going vegan: an irresistible expansion of ones tastes to allow for food that is more exciting, more strange, and above all, imbued with the lightness that comes from knowing that no one had to die for your dinner. And that's why I love, love, love vegan cooking in all its forms.



Why do YOU love vegan cooking?

Moroccan Dinner Party, Potato Soup

Oh winter, when will it end? The other day we were blessed with rare sunshine and warm weather and it was such a terrible teaser for Spring. Along my street, where all the luxury goods and luxury people usually taunt me, the pale peach and taupe cashmere sweaters seemed as harmless as sugar pills, and the rich bitches in fur coats, sunglasses and high heeled boots lowered their noses a bit and smiled at the peasant passersby. But the next day, it was gone, and I went back to glaring at the well-dressed mannequins and people on Avenue Louise. (But really, why wear bare legs and a fur coat when its freezing out? How about sparing an animal and just looking into pants?)

At any rate, to cheer ourselves up from the never-ending winter, a few friends and I have been having Friday night dinner parties lately. In general, our only requirements for a good menu is that it be inexpensive, vegetarian, and easy enough to cook for a group. So far we've had risottos, pasta, etc, but this week we went a little crazy with a theme and had everything Moroccan. We even decorated the table with batik prints and little lanterns.
The menu consisted of the following:
Appetizers: hummus, flatbread, olives, spiced olive oil and cheese cubes
Entree: Eggplant and Mushroom Tagine, Couscous with mint and almonds, red wine
Dessert: Baklava, fresh mint tea

The tagine, sort of a mix between my minimalist one and the more complex version was fantastic, and even though I make it all the time a couple people at the party had never had one before and were surprised at how good it was. The mint tea was also really simple and festive: just put some mint sprigs into glasses and pour green tea over it. It looks so nice too.

I have a weakness for themed dinner parties, and this one turned out so well that I'm already plotting the next one: maybe Russian, with buckwheat blini and mushroom caviar, and a beet salad? (And vodka!) That would go along with my recent Tolstoy obsession, although everyone in his books seem to eat "melt-in-your-mouth-pasties" all the time and I have no idea what they are. (Anybody know?)

At any rate, the dinner party set the tone for the rest of the amazing weekend: I went to Antwerp (above) for the day on Saturday, and spent Sunday roaming around the St. Gilles farmers market (but not buying anything, since Antwerp put me over the weekly budget.) Considering what to eat for dinner, instead of surrendering to the allure of pancakes, I decided to make a soup out of some sprouted potatoes, past-their-prime leeks, and a little leftover soy creamer. Happily, even with sub-par ingredients it turned out fabulously, and with some stale bread to complete the picture, it was fit for a queen.


Song of the Day: Belle and Sebastian- Fought in a War