Thanksgiving

Thanksgiving Menu: (all dishes named by Mr. Bolsh)
Potato Rolls
Candied Carrots
Mashed Potatoes
Tofurky with Cider Glaze
Gobble Gravy
Super Green Beans

The Potato Rolls came from Veganomicon. They were fantastic, but not much like the potato rolls I grew up with, but more like dinner rolls.

Candied Carrots is a dish both Mr. Bolsh and I grew up with but it seems most people eat this dish with yams or sweet potatoes. Simply over boil some carrots, drain, then add some earth balance and brown sugar. Cook until the sugar is melted.

Mashed Potatoes are Mr. Bolsh's specialty. I did have some input - I had him add some parsley based off Julie's advice.

Gobble Gravy was something I wasn't planning on making, but it turned out wonderful, and I'm not even a gravy fan! I caramelized 1 1/2 onion. It took awhile for it to cook down. I used sparkling cider to deglaze the pan. I then dissolved 1 cube of vegetable broth in 1 cup of thick cashew milk/cream. Once this was all added together I was planning on adding a thickener, but instead I let it cook for about an hour (while the tofurky was cooking) and it boiled down very nicely.

Super Green Beans were about as simple as the carrots. I roasted the green beans with olive oil. When they were done from the oven I added some flax seed, which lightly coated the green beans and gave a nice nutty texture to it.

The Tofurky, both of them, were all cooked by Mr. Bolsh. A few year ago we started using sparkling pear cider to glaze and marinade the fake meat. This year was no different. Mr. Bolsh boiled the cider into a reduction sauce (though I don't think he knew that's what he was doing) and he kept turning the tofurky to coat it. He then baked it like normal.

On to the photos!

The Spread:
Potato Rolls:
Candied Carrots:
Super Green Beans:
My Wonderful Plate of food:
Nap Time!

Simple Meals

This one wasn't as great as I wanted, but it was good enough to fill me up.
Green Bean Sandwich:
Steamed green beans tossed with a bit of garlic aioli. Placed on bread with a thick slice of tomato.


What to do with a bunch of broken chips?
Baked Tofu:
Tofu crusted with ground tortilla chips, flour and a bit of spices, then baked for 20 minutes.
Served with a side of salad.

Summer Salads!

It's been getting hot again - my favorite weather, so I've been making some salads to cool us down.

Chili Lime Salad:
Marinated tofu with lime, garlic and chilis; broiled, then chilled.
Mixed with some cold glass noodles, chopped carrots, ginger and garlic.
Garlic Bean Salad:
Briefly saute a lot of garlic with oil and a sprig of fresh chopped basil; mix with cooked beans and set aside.
Steam garlic scapes.
Mix with some shredded carrots and serve cold.
I sprinkled mine with black sea salt and pepper.

Sesame Noodle Salad:
Julieanne a large handful green beans and 1 carrot.
Saute 2 cloves of garlic, 1/4 inch of ginger in some peanut or sesame oil. When the garlic is just about clear, add 3 tablespoons of soy sauce.
Mix sauce, glass noodles and veggies. Add more oil if it needs it.
Serve cold.
Chocolate Mint Cookies and Cream Cupcakes!
Disaster struck as I was creaming the earth balance and remaining powdered sugar for the frosting and reached for the other box of powdered sugar and it wasn't there!
To make up for it I had to chop (I can't wait until I get my food processor) lots of cookies to make a nice earth balance and cookie crumb frosting.

Savory Vegetables Abound!

My food from this last week all has the same theme but I can't quite figure out the theme.
Here's some random food from this past week:

Cashews Green Beans and Sprouts:
This really wasn't as good as I wanted it to be.
Pan fried brussel sprouts, green beans and cashews with a soy sauce flavoring. As I was pouring the soy sauce in I was even thinking how soy sauce and sprouts just don't seem to go together. And they don't. Don't try this one. Brussel Sprouts and Tofu:
So what does go with brussel sprouts? garlic and lots of it!
Broiled tofu, brussel sprouts, garlic, olive oil and salt! Perfect!Aspargus and a Secret Sauce:
Now I know I don't post many of the Post Punk Kitchen test recipes but I couldn't get enough of this creamy garlic sauce. I salavate just thinking of it.
Have you noticed my theme of keeping the vegetables fairly simple?
Tofu and Green Beans:
This one is a bit fancier so I'll give you some rough directions after the photo.
1. Set the oven broiler to high. Slice tofu slab into 6 pieces and cut into triangle pieces. (Triangles just taste better.) Put a little of soy sauce on each piece before putting it in the oven for 10 minutes.
2. Steam the green beans.
3. Turn the tofu over and put a little bit of tomato sauce on each one, just enough to cover the tops. Broil again for another 10 minutes or until done.
4.Arange tofu on a plate, I used 4 slices. smother with some extra maranara/tomoato sauce. Layer the green beans on top and then coat with your favorite garlic sauce. Serve warm.
If I was to make this again I would maranade the tofu before.


Fried Green Beans and Rice:
Ths was wonderful! Healthy and not to healthy at the same time. Again you see that mysterious creamy garlic sauce! I told you I couldn't get enough of it!

For the breading I roughly followed the directions in The Dirty South Cookbook. I used about 1/3 cup flour and another 1/3 cup glutten flour (I thought it was another flour. I need to label my bulk foods better!) onion powder, lots of soy sauce and enough soy milk to make it a good consitancy. I threw all the green beans in the batter and coated them until frying time.
At first I thought the batter was going to be too soy saucy but it was just enough flavor to be perfect with a bite of rice and green beans.

I'll show you some chocolate pie later, but for now I must finish painting the house. (I keep being asked how I have so much enegry and I guess it's becuase I eat so many dark green veggies!)

Sweet Tofu and Green Beans

This was fantastic! But there's no real recipe, but I will try my best.

Hazelnut marinated tofu with almond breading on a pile of Sweet onion sauce sauteed with green beans.

At my local farmer's market I found this hazelnut marinade. It's pretty much soy sauce with a lot of hazelnut flavor. That's the main part of this recipe.

I marinaded one block of tofu over night in this hazelnut marinade.
The next day I breaded the tofu in a mixture of chickpea flour, almond flour, cayenne pepper, salt and a dash of ginger.
These were baked on a cookie sheet at 425F for 12 min. each side.

The sweet onion sauce is a wonderful recipe I tested for Isa and Terry (of the Post Punk Kitchen fame). They have a new cookbook coming up and though it's far from being ready for sale, you should keep a look out for it.
The sweet onion sauce was mixed with green beans and sauteed until done.

The sweetness of these two dishes went together nicely. If I drank wine, or knew anything about wine, I would have served wine with this dish because it just seems appropriate.

Sweet and Savory Green Dinner

Simple Salad and Green Beans Dressed Up
With very lose recipes.

Salad with Figs and "Honey" Mustard Dressing:
Simple salad of: torn butter lettuce, thinly sliced carrots and onions; tossed together.
Chopped figs and slivered almonds added.
Then drizzled with an agave, mustard mixture right before serving.

Maple-Mustard Green Beans:
This was based off of Isa's maple, mustard potatoes and string beans.
Steam the green beans and just before they are done, transfer to a frying pan.
Mix the sauce and pour over the green beans in the frying pan. Cook until the sauce has been cooked and well coated on the green beans.
Serve warm.

Sauce:
2 Tablespoons yellow mustard
2 Tablespoons soy sauce
4 Tablespoons maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Beans and Greens

Beans and Greens

1 bunch chard
3 cloves garlic
1 1/2 beans (I think I used pinto beans but most any bean will do.)
1 Tbl. Braggs/soy sauce
1/4 cup Salsa

Steam the garlic. When the chard is half wilted add the garlic, beans, braggs and salsa. Mix together until hot.

This is a real quick and easy meal. It's also rather healthy with all that iron!