Tuesday, November 24, 2015
Place a large skillet (non-stick is best but not required) over a medium-high flame and heat for a minute or so. When the pan is very hot drizzle in around 3-4 T. coconut, peanut or vegetable oil. Swirl to coat the pan and immediately 3-5 whole dried red chilies. In a matter of seconds the chilies will turn dark. remove them from the skillet and set aside. Toss in 1 peeled and diced carrot, 1 diced zucchini and 1 small onion, also diced. Stir-fry for a couple of minutes and add 6 cloves of chopped garlic.
Now pour in 4 beaten eggs and cook until just set, stirring to break into pieces. Vegans can leave out the eggs and substitute 1 cup diced firm tofu. Add 4-5 cups cooked brown rice, stirring for 1 minute. Return the fried chilies to the skillet as well.
Lastly, add all at once 2 T. fish sauce or tamari or soy sauce, 2 T. sweet chili sauce (in the Asian section of most supermarkets), a few dashes of cayenne pepper and 1 diced tomato. Stir and cook for just a few seconds. Remove from heat and stir in 4 chopped scallions and the juice of 1 large lime.
Serve hot, garnished profusely with chopped roasted peanuts.
Monday, November 23, 2015
|Tasty and nutritious tofu "ricotta" can be made in 10 minutes or less.|
|Our pasta served with a side of pumpkin soup.|
First things first, let's make the "ricotta". The recipe is a slightly altered one from Isa Moskowitz's ultimate reference cookbook Veganomicon: begin by patting dry 1 block of extra-firm tofu. In a large bowl, crumble the tofu with your fingers. Add 2 t. lemon juice, 1/2 t. garlic powder, 1/4 t. salt, a dash of white pepper and a large dash of dried basil. Rub the tofu between your fingertips until it reaches the consistency of ricotta cheese. This takes about 3 full minutes so be patient. Add 2 t. olive oil and 1/4 cup nutritional yeast flakes. Stir with a wooden spoon until everything is combined and refrigerate until ready to use.
Slice 1 large Italian eggplant into round slices about 1/2" thick. Place on a well-oiled baking sheet (1 huge one or two smaller) and brush both sides with olive oil. Sprinkle lightly with onion powder, garlic powder and dried thyme. Bake at 400 degrees F. for around 25 minutes, flipping the eggplant halfway through the cooking time. The eggplant is done when it's very soft and almost falling apart.
Remove eggplant from oven and season with salt and red chili flakes. Cook 1 box of whole wheat rotini in boiling salted water until just al dente. Drain in a colander and return the pasta cooking pot to the stove. Pour in the pot 1 jar of bottled marinara sauce and heat over the lowest possible flame. Dump in the drained pasta, stir to coat with the sauce and heat through for 2 minutes. Now, stir in the roasted eggplant along with a handful of minced parsley and 1/2 cup pitted and chopped black olives.
Serve the pasta hot or warm topped with a dollop of the tofu ricotta.
Sunday, November 22, 2015
|The peeled and sliced beet is pulverized to perfection in a food processor or high-speed blender.|
|Cooked Bulgar wheat is then added to the mix and processed once more. You'll end up with a texture and appearance almost alarmingly akin to ground meat. We swear that's not beef or lamb in the pic above!!|
|Spices are essential. No one enjoys an under-seasoned veggie burger.|
|Again, it's not ground meat, people. Promise!|
|Always fry veggie burgers over a consistent medium heat.|
|Beet and Bulgar Burgers topped with vegan Dill and Caper Mayonnaise.|
Excerpt directly from email sent to our dear friend Susan, whose new blog Brewster Herbal is essential online reading, just FYI.
Oh yes.I'm going to write up a proper recipe for my blog this week (hopefully) but basically what I did:
Saturday, November 21, 2015
|Cocoa Black Beans and Roasted Vegetable Tostados with Chipotle-Sesame Sauce|
I. Avocados Everywhere for $1 or Less
II. Artichoke and Cannellini Bean Puree
|Beans and artichoke hearts ready to be blitzed in the blender.|
|Serve the artichoke-bean dip for dinner. Why not? With, as above, a well-dressed garden salad and rich, earthy Portobello Soup. A wedge of sourdough rye bread (not pictured) completed this light but satisfying meal.|
III. November Spawned A . . . Sleepy Pit Bull
|Arabella Page rests patiently while waiting for us to finish preparing a biryani.|
IV. Moong Dal with Tomatoes and Collard Greens
|A super-nutritious dal, this one, loaded with veggies, can make a complete meal alongside rice or bread.|
V. Tahini, Tempeh and Turmeric Rice
|There are just so many ways to prepare tempeh we know we'll only scratch the surface of possibilities in this lifetime of meals. Still, we return time and again to one of the true Essential Recipes at Cafe Drake HRV, Basic Baked Tempeh. The method and ingredients may be straightforward but there's nothing basic about the flavor. Grab the recipe HERE!|
VI. Chickpea Flour Crepes, Coconut Chutney in a Flash and Mooli Raita
|Why don't we make these more often? That's the question puzzling us as we savor these savory pancakes. Or call them crepes, or flatbreads, it doesn't matter, just make them! Feel free to use any variety of veggies you have on hand, remembering that longer-cooking ones such as carrots or sweet potatoes should be grated. Our original recipe for Chickpea Flour Crepes can be found HERE in the 2014 archives.|
|Our always popular recipe for Coconut Chutney can be found HERE.|
|Reheated Chickpea Crepes with Salad and Pickled Peppers|
VII. Vegan Mushroom Bisque with Pumpernickel Croutons
|A carton of vegan mushroom soup is a pantry staple at Cafe Drake HRV. Enhancing pre-packaged soup is as easy as adding a splash of sherry, spices to your taste and a crown of homemade croutons.|
VIII. Lentil Sprout Curry, Rice and Saag Sabzi
|Go now to the Cafe Drake HRV 2013 archives and CLICK ON our recipe for Lentil Sprouts Curry!|
Saturday, November 07, 2015
|Capers would normally be an important element of this sort of pizza but we left them out in favor of a nasturtium leaf garnish. The plant's edible leaves and flowers mimic the flavor of pickled capers in a manner most uncanny.|
And when you're really really REALLY over the thought of cooking after a long day:
|Pita Pizza with Salad Greens and Roasted Root Vegetables|
|All we need to accompany a nostalgic taco dinner is a side of slaw.|
|We're going Retro with the hard shells tonight: Black Bean Tacos with Pickled Carrots, Sour Cream and Pecan-Chile de Arbol Salsa. You'll find the SALSA RECIPE right here in the ARCHIVES. Just swap out the sunflower seeds in the original recipe for raw pecans. Note that the pecans will need to be pan roasted as well.|
|Leftovers Lunch of Tacos, Slaw and Parmesan-Tomato Toast.|
10-MINUTE PURPLE SLAW
Start by slicing 1/2 of a small-ish red cabbage into very thin shreds. Now chop the shredded cabbage into ever smaller pieces. Transfer the cabbage to a large mixing bowl and add to it 4 sliced scallions (green and white parts). Pour over everything 1 T. olive oil, 1/2 t. salt, 1 heaping t. sugar, 1/2 t. cumin powder and 2 T. each lime juice and apple cider vinegar. Mix very well with your clean hands, tossing and tossing and tossing some more. Rinse your hands - which will be a mess by now - stir in (with a spoon this time, thank you) 1/2 cup chopped cilantro. You can certainly enjoy the slaw right now but the flavor will improve if refrigerated for an hour or more.
Friday, November 06, 2015
|Fried Tofu Tacos with Tomatoes and Pickled Onions; Steamed Veggies and Pumpkin Seed Mole|
|Iron skillet cornbread is a bowl of chili's best friend at Cafe Drake HRV. So you can probably guess what's next.|
|Store your homemade chili powder at room temperature in an air-tight container for up to 3 months.|
|Chili, Roasted Sweet Potatoes, Pan-Fried Cabbage with Apples and Cornbread|
|Chili at Cafe Drake HRV is topped with sour cream, either the dairy kind bought at the store or a vegan batch whipped up at home.|
CAFE DRAKE HRV's CHILI OF THE MONTH
Heat a large pot over a medium flame and add 2 T. olive or coconut oil. Toss in 1 onion (diced) and 2 cloves of garlic (sliced). Cook for a couple of minutes and then stir in 1 green bell pepper (chopped into small pieces) and 2 jalapeno peppers (sliced thinly). Continue cooking, stirring often, until the peppers begin to soften.
Add 1 28-oz. can of whole plum tomatoes, crushing them with your hand as you drop in the pot. Fill the empty can with water and slosh that in as well. Now season with 2 T. chili powder, 2 T. sugar, 2 T. cocoa powder, 2 T. tamari, 1 t. cumin powder, 1 t. dried oregano and 1 t. cayenne pepper. Stir well and then add 1 14-oz. can of pinto beans and 1 bottle of dark beer. We use Guinness but any stout or dark porter will do.
Bring to a boil and then reduce to a simmer. Throw in 1/4 - 1/3 cup bulgur wheat. The bulgur lends the chili a decidedly "meaty" texture. Stir again and cook gently for 30 minutes.
Remove the pot from heat and add 2 t. liquid smoke. Season to taste with salt and black pepper and add more water or vegetable stock if your prefer a thinner chili.
VEGAN SOUR CREAM
Soak 1 cup raw cashew pieces - don't waste your money buying the whole nuts for this recipe - in water to cover by 2 inches for about 2 hours. Drain the cashews, rinse well and place in a blender.
Add to the cashews 1/4 cup water, 2 t. apple cider vinegar, 1 t. lemon juice and about 1/4 t. fine sea salt. Blend until very smooth, adding a few more drops of water if needed. It may take up to 4 minutes to obtain a truly silky texture depending on the strength of your blender. Add more salt if desired.