Thursday, March 19, 2009
Naturally, we've been eating them with abandon. On sandwiches, cut up on the side of lunch, and mashed up with salad and beans for burritoes.
Aside from avocadoes, other meals have been making my mouth happy lately. Like these Bombay Rock Potatoes and Chickpeas, deliciously spiced and coated in tomatoey sauce.
Other happy food is pretty much anything that can be on the table minutes after we think to make it, and that tastes good. Last week when I made steamed dumplings, we froze half before cooking them. So when we were feeling hungry but lazy a few days ago, we pulled them out of the freezer, steamed them up and filled up on the yummy spicy-sweet BBQ tofu filling.
Aside from food, the other things that make me happy lately include submitting papers to conferences and journals, finding a cute winter jacket for $8 from the second hand shop, and drinking herbal tea. Oh what? You're wondering why I need a winter jacket when I live in the tropics? Well, I'm going to Manchester, England in April for a conference. I'll also be getting to Conwy (Wales) and Liverpool--so if any of you have any good suggestions on where to find veg food in any of those places, please let me know.
Two things always make me happy... Andy and Nacho.
Tuesday, March 10, 2009
While anticipated Hamish’s arrival, we cooked. As you do. For dinner one night, I baked some portabella mushrooms which had been marinated in orange juice and jerk seasoning. Since we like to fill up our oven, I also threw together some sweet and plain potato chippies. Andy stuffed a few ugly tomatoes with leftover tofu scramble, and we heated up a leftover stuffed sweet potato. A bit of lime-garlic aioli made the meal complete.
On Saturday, after a relaxing day (despite the cyclone potential) at the vegan spa with some friends, we made yum cha. I made some steamed dumplings, using the dough recipe from the last VegNews magazine. I filled them up with some BBQ tofu filling.
I'm not so great at closing the dumplings.
We also made dim sim, using store bought dumpling wrappers and stuffed with a tofu-veggie mixture before being fried. Unfortunately the camera batteries died, so I don’t have any photos of the finished products.
Even though it’s technically autumn, it's still the hot season--the end of the wet, when it's still humid and could rain at any time, but the skies are mostly clear and the sun beams down
Who needs winter, spring, summer and fall when you've got The Dry, The Wet, cyclone season, mango season, stinger season and avocado season?
Wednesday, March 04, 2009
None of this is enough to stop us from using the oven. We just try to be a bit smarter when we do heat it up. In our house, the oven is stuffed full whenever it is turned on. This usually takes some major strategery—which pans will we use that can fit together; which dish needs to be on which shelf; how long and at what temperature does each dish need to bake; when should batters be mixed and poured into pans...
Sunday, after eating pancakes and reading the paper, Andy and I had a long, drawn-out baking-fest. He was bored (I was doing the crossword) so I suggested he bake some cookies. He flipped through our newest cookbook acquisition, Joy of Vegan Baking, and decided to make both Lemon Bars and Jam-Filled Oat Bran Muffins. And since we had the oven on anyways, he declared, we should have something baked for dinner; his choice was the potato pizza from the latest issue of Vegan Voice magazine (which I didn’t get photos of). And then he requested that I be in charge of the Lemon Bars.
Andy started on the muffins in the early afternoon. Instead of oat bran, he ground up some rolled oats. He kept the wet ingredients separate, in the fridge, waiting for the oven to be preheated before mixing (since the baking powder activates as soon as it hits moisture).
After he had finished with the muffins, he boiled and mashed some potatoes and mixed up the pizza crust.
When he was done in the kitchen, I put together the shortbread crust of the Lemon Bars, pressed it into a slice pan, and put it in the fridge. Then I blended up the topping in a bowl, using mango flavoured silken tofu (not noticeable over the lemony-ness) and custard powder in place of corn flour.
When it came time for dinner, we put our carefully worked-out strategies into action. Andy mixed his batter while the oven heated, then filled muffin cups with batter and jam. We topped the pizza crust, and baked the shortbread. The muffins came out looking delicious, the pizza was rolled out a little thin and fell apart while we ate, and the Lemon Bars took much longer to set than the recipe called for. But everything was really tasty, and now we’ve got treats to last us all week.
We had another oven meal last night to use up a few leftovers and old veggies. Last week I made an Ethiopian-spiced tofu and vegetable stew. We blended it up and stirred through some leftover barley. This was poured into a crust. The whole lot was topped off with a mixture of mashed potato, sweet potato, garlic, miso and sunflower butter (for a cheesy flavour). I called it Ethiopian Goatherd’s Pie—because it’s not quite shepherd’s pie.
At the same time, Andy made some gourmet-style stuffed sweet potatoes. He steamed a few big chunks of sweet potato, and the hollowed out the insides. They were stuffed with a bread and corn mix flavoured with cranberry jelly and orange marmalade. This was a very yummy, Thanksgiving-flavoured side dish, and that stuffing is likely to make more appearances in our house.
And finally, because Vaala asked after my last post, I’ll share with you my recipe for pastry crust. It’s a mix of recipes and techniques from Hot Damn and Hell Yeah, Wild Morsels, and my mum. This is enough to make one standard sized crust, or six topless mini-crusts. If you need a top, double the recipe.
¼ c. ice cold margarine (leave it in the freezer for 20 minutes)
1/8 tsp. salt
2 T. ice water
--Combine flour and salt in a medium bowl. Cut in margarine with a pastry cutter or your fingers, until the mixture resembles bread crumbs. Add ice water and mix well, kneading slightly to incorporate all the flour. Form into a ball (or six small balls, for cupcake-sized pies) and chill for 30 minutes. Roll out between two sheets of cling wrap to desired size. The cling wrap keeps it from drying out the way a floured surface does. When you transfer the crust to your pan, peel off the top piece of cling wrap and flip the crust into your pan, and use the other cling wrap to press it in to place. Fill with something yummy, bake and enjoy.