VegCooking Blog

Vegan Fourth of July Feast

2008-07-03T21:48:38Z

Today's post is going to be short and sweet because I'm in the midst of planning for the mother of all barbecues tomorrow. In addition to my favorite grilled veggies, I'm going to try a combination of straight-up faux meats plus a few more creative dishes for my guests. Here are a few of the items I'll be making for my veg and meat-eating friends alike, and tomorrow there will be pictures!

•Creole slaw

•Red potato salad

•Grilled asparagus

•Boca vegan burgers (with as many toppings as I can possibly pile on)

•BBQ tempeh sandwiches

•Grilled tofu with tamarind glaze

If you're in need of a little inspiration for your own Fourth of July feast, check out our grilling guide. It offers a list of our favorite prepackaged items to grill as well as recipes for entrées, sides, desserts, and more. Happy Fourth!

Not-So-Traditional Cheese and Crackers

2008-07-02T22:42:38Z

Raw food—meaning all ingredients are kept under 118°F—has become one of the "it" cuisines, and many gourmet raw restaurants are popping up around the world. There's Pure Food and Wine in NYC and Saf in Europe. And upscale eateries that serve a more traditional menu, such as Charlie Trotter's, have even offered raw tasting menus.

I know the thought of being forced to eat a raw meal, even at a fine dining joint, probably sounds like torture to many of you. We all saw that episode of Sex and the City where Samantha met Smith (I mean, Jerry), right? The girls weren't too pleased with the food. Fortunately, they were just acting and raw food has actually developed into something that is at times delicious, sophisticated, and even indulgent. Don't assume that it's just juiced wheatgrass shots (another SATC episode all together), because it is much, much more.

One recipe that makes an appearance on many raw menus, from fine dining to corner casual, is cashew cheese. When allowed to ferment, it develops a depth of flavor that is lacking in many processed vegan cheeses, so it's a great alternative for people who are looking for more complexity. One of the best ways to experience the full flavor is by serving it up like old-school cheese and crackers.

Try this recipe from the Charlie Trotter Raw cookbook, and for more on raw food, check out our new Chef of the Month profile of Sarma Melngailis, proprietor of Pure Food and Wine.

Cashew Cheese

3 cups raw cashews
1/4 cup rejuvelac (see recipe below)
1/2 tsp. salt

•Soak the cashews in filtered water for 12 hours, then drain.

•Put the cashews in a blender or food processor and blend until smooth.

•Pour the blended cashews into a bowl and stir in the rejuvelac and salt, mixing well.

•Put a cheesecloth in a sieve over a bowl. Place the mixture on the cheesecloth and fold the excess cheesecloth over to cover the mixture. Leave in a warm place for 12 hours.

•Remove from the cheesecloth, shape the cheese, and place in a covered container. Refrigerate for 24 hours, or until firm.

Rejuvelac

1/2 cup rye or wheat berries
Filtered water

•In the evening, place the berries in a sprouting jar and fill the jar with water. Let stand overnight. The next morning, drain the berries and spread them on a sprouting rack (a plastic or glass rectangular container lined with wet paper towels can be substituted). Leave them to sprout for 1 to 2 days, rinsing them 3 times a day. They are ready when 1/4-inch "tails" have emerged.

•Place the sprouts in a wide container with at least 3-inch-high sides and add 4 cups filtered water. Let stand in a warm spot for 12 to 14 hours, or until the liquid smells slightly fermented.

•Strain off the liquid (this is the rejuvelac) into a clean jar. Use immediately, or cover tightly and store in the refrigerator for up to 5 days. The same sprouts can be used 3 more times to make more rejuvelac.

Fried Green Tomatoes

2008-07-01T21:27:11Z

Tomatoes have been involved in a bit of a PR nightmare lately. First there was the tomato-salmonella scare, and then all fried foods, specifically fried green tomatoes, were banned at this year's Democratic National Convention. If you're not making it to the convention and want to indulge in fried green tomatoes today, try this recipe, which uses a cornmeal crust and has Cajun seasoning in the mix for additional Southern flare.

Fried green tomatoes are easy to veganize, and the results are actually better without an egg wash, which many people may think is necessary. With just a cornmeal coating, the result is much crunchier than what you get with extra, unnecessary ingredients. And if you are trying to achieve that perfect, golden, crispy coating, then you might want to listen to this advice from Wikipedia. I'm no Alton Brown, but the Wikipedia folks seem to make a pretty good case:

"The tomatoes are then pan fried in vegetable oil up to a depth slightly shallower than the thickness of the slices. This keeps the tomatoes from floating, allowing gravity to hold the cornmeal to the bottom side. Oil may be drizzled over the top to allow it to firm up also."

You can enjoy these on a sandwich, as I did, topped with anything from Vegenaise to tempeh bacon. Or try them on their own as a snack or meal.

Fried Green Tomatoes

3 small green tomatoes
1/2 cup yellow cornmeal
1 tsp. salt
1/4 tsp. ground black pepper
1 tsp. Cajun seasoning
3 Tbsp. canola oil for frying

•Cut each tomato into 3 thick slices.

•In a medium bowl, combine the cornmeal, salt, pepper, and Cajun seasoning.

•Dredge both sides of each tomato slice in the cornmeal mixture.

•Heat the oil in a large sauté pan and fry the tomato slices over medium-high heat until golden brown on both sides.

•Set aside on paper towels to drain.

Makes 2 to 4 servings

Garlic-Parsley Mashed Potatoes

2008-06-27T21:43:03Z

Mashed potatoes are one of life's ultimate comfort foods. It's not one that many people turn to in late June, but last night even the heat couldn't keep me from listening to a craving for my second favorite spud.

I must warn: If you thought my preference for well-done food from a grill was scandalous, maybe you should stop reading now because you'll certainly think the amount of margarine that goes into this recipe is downright wicked. Yes, Paula Deen would be proud.

If you're trying to avoid the whole "sinfully good" potatoes thing because of health or weight reasons, then just reduce the amount of margarine and increase the soy milk a bit. They'll still be delicious. Enjoy!

Garlic-Parsley Mashed Potatoes

3 lbs. baking potatoes
1 1/2 sticks (3/4 cup) soy margarine
1/2 onion, diced
5 cloves garlic, minced
1/4 cup soy milk
1/2 Tbsp. salt
2 Tbsp. fresh parsley, chopped
Pepper, to taste

•Wash and dice the potatoes. You may leave the skins on or remove them. Place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook for about 20 minutes, or until tender. Remove from the heat and drain the water.

•In a sauté pan, melt the margarine over medium-low heat, then add the onion and garlic and sauté until translucent.

•In a large bowl, add the cooked potatoes, margarine mixture, and soy milk, then mash until slightly creamy. Add the salt, parsley, and pepper.

Makes 6 servings

Top Five Tips for Planning a Vegan Wedding

2008-06-26T22:54:16Z

Planning a vegan wedding can put you in a hyper control-freak mode that would make participants on the show Bridezillas look cool, calm, and collected next to the new hybrid—veganzilla. OK, maybe that's just what it's doing to me.

In addition to the normal stresses, planning a vegan wedding means you have to pay extra attention to every detail. Many people involved in your planning process aren't vegan and may not be as knowledgeable about what is acceptable, so it's often up to the bride and groom to be on patrol. Is the trim on that tablecloth silk or satin? Are those real pearls on my veil? Is the fondant vegan? And the little nonvegan surprises can pop up everywhere.

Food can be, by far, the most difficult thing to make vegan, and it can be even more difficult to get your parents, and your wedding planner, and your caterer on board with the idea. But just because it's difficult doesn't mean you shouldn't do it, and I've compiled some tips to help you out.

Here are five tips that will help you navigate your way through planning a vegan wedding menu:

1. Stick to Your Guns: Be up front with everyone about your plan to avoid animal products, and let everyone know exactly what those products are! Your caterer may not know that you've been vegan since you were 2 and might try to talk you into a little something for all the meat-eaters. If you make it clear from the start that you're not going to budge, then you can avoid a few awkward exchanges. Trust me.

2. Come Armed With Recipes: Many people don't have the luxury of an all-vegan caterer in their city. This means you'll have to call up caterers that serve animal products and see if they'll be willing to do an all-vegan menu for you. Be prepared with menu suggestions. Use our guide, or look at the VegNews 2008 feature on vegan weddings for a little inspiration.

3. Don't Settle: Doesn't this sound amazing: marinated vegetables, grilled vegetables, raw vegetables, and stuffed vegetables. Not! Sorry, I had to bust out an old-school "not" for this one. Unless you really, really like vegetables, don't settle for a menu like this, because you don't have to. There are endless possibilities for a gourmet vegan meal, so find a caterer who is willing to be creative.

4. Pour Some Sugar on Me: Your wedding cake is another area where you might have to go to a traditional bakery and ask it to create a vegan cake for you. You'll be surprised by the number of bakeries that will do this. Or you can skip all the calls and use Jolinda's guide to vegan wedding cakes.

5. DIY: The easiest way to make sure you're getting exactly what you want is to make it yourself. Again, our vegan wedding menus feature includes recipes for all budgets and tastes, and most are already scaled to serve large crowds. Almost any vegan cake recipe can be turned into a wedding cake. Just take a decorating class at a local bakery or college, and you'll be set. Also, be sure to ask your reception venue if self-catering is allowed (I believe it may be an insurance or health code issue for many places).

Hope this helps. Let me know if anyone has other tips to add!

Roasted Chili and Corn Tamales

2008-06-24T21:26:42Z

Tamales are small packets of corn dough that are steamed until firm. They can be filled with just about anything—from savory to sweet—but you'll often find them laced with peppers, corn, or some type of meat. Filling and dough are both held together in a corn husk that is easily removed once the tamale reaches the correct level of doneness. I know they sound simple, and they are, but they are also delicious.

Vegan tamales can be a little hard to come by—animal products are often used for the filling and lard is often used in the dough—so your best bet might be trying your hand at a homemade tamale. They aren't exactly a quick meal to whip up on a weeknight, but the good news is that they're not difficult to make, just time-consuming.

Tamales are common in many parts of Latin America, and you can definitely see the influence in the chilies and the corn in this recipe. Try these fillings, or add vegan chorizo, veggie burger crumbles, or sautéed mushrooms. Enjoy!

Roasted Chili and Corn Tamales

15 corn husks
2 Anaheim chilies
1 1/4 cups corn tortilla flour
1/2 cup fine cornmeal
3/4 tsp. baking powder
1 tsp. salt
1 1/2 cups water
1/2 cup + 1 Tbsp. vegetable shortening
1/2 white onion, chopped
3/4 cup fresh corn
1/2 red onion, thinly sliced (optional)
Lime wedges (optional)
Tomatillo salsa (optional)

•Submerge the corn husks in hot water, placing a weight on top of them to keep them submerged. Let soak for 30 minutes and then rinse. Cover with a damp towel and set aside.

•Roast the chilies on medium-high heat until the skin is charred. Place the chilies in a plastic bag, twist closed, and let sit for 10 minutes. Gently remove the skins, the stem, and the seeds. Chop the pepper flesh and set aside.

•Whisk together the corn flour, cornmeal, baking powder, and salt in a large bowl. Slowly pour in the water, mix slightly, and then let stand for 5 minutes. Add the 1/2 cup shortening and mix together using a spoon or an electric mixer. Set aside.

•Heat the remaining tablespoon of shortening over medium heat. Add the white onion and sauté until tender. Add the chopped chilies and the corn and cook for about 6 minutes. Remove from the heat and let cool completely before adding to the corn flour mixture.

éWhen ready to assemble, stir the cooled vegetables into the corn flour mixture. Place one corn husk at a time on a flat work surface and scoop 1/4 cup of the filling into the center. Fold the narrow end up to the center, then fold both sides together to enclose the filling. Tie the tamales closed with strands of corn husk.

•Stand the tamales up in a large steamer or colander with the open end up. Steam for 35 minutes, or until the filling is firm.

•To serve, slice open the corn husk (or completely remove the husk) and top the filling with sliced red onions, fresh lime juice, and tomatillo salsa.

Makes 15 tamales

Burnt Is Better

2008-06-23T15:30:04Z

Leaving garlic in your sauté pan or bread in your toaster a little too long often leads to inedible results. And as hard as you try to scrape off the layer of black from all sides of the toast, you are usually left with something that ends up not in your stomach but in the trash. The same is not true of grilling vegetables. Burnt is definitely better.

Maybe not completely burnt, but cooked very well done with blackened edges is something I actually try to achieve with vegetables. My all-time favorite overly done grilled veggie is the red potato.

As with many veggies, preparation is simple and the only real requirement is a little olive oil to help achieve the crispy browned exterior. You can add salt, pepper, garlic, and onion if you like, but the long cook time of the potatoes brings out a great flavor that makes the other ingredients optional.

I've included all of the optional ingredients in the recipe below, but my potatoes (pictured here) were made with only oil, salt, and pepper and then served with other grilled veggies on the side.

You can find this and other grilling recipes in our "Summer Grilling Recipes" feature.

Grilled Red Potatoes

Extra-virgin olive oil sufficient for coating the foil and drizzling on the potatoes
8-10 baby red potatoes, scrubbed and quartered
1 sweet onion, sliced
1 Tbsp. minced garlic
Salt and pepper, to taste

•Stack 2 approximately 2-foot-long pieces of aluminum foil on top of each other.

•Spread a layer of olive oil in the center and top with the potatoes, onions, and garlic. Season with the salt and pepper. Drizzle with olive oil until lightly coated.

•Fold over the aluminum foil to create a packet. Double fold the edges to ensure that the potatoes stay sealed.

•Cook on a grill for 20 minutes, flipping occasionally, until the potatoes are crispy on the outside.

Makes 4 to 6 servings

Vegan Pralines

2008-06-19T20:51:27Z

Growing up in Louisiana and Georgia makes it nearly impossible to avoid a love for pralines. The sugary pecan candies are practically a staple dessert in New Orleans, right along with beignets and king cake. I remember always being allowed to indulge in the extremely sweet treats during family trips to the French Quarter, where the candies always seemed to taste a little bit better.

Making a vegan version of pralines at home is quite easy and takes little time, but there are a couple of key points you have to make sure you don't overlook. One is cooking the sugar and soy milk until it reaches the soft ball stage, and the other is making sure that your mixture is not too thin. If you try to spoon out watery pralines onto your waxed paper, they might not ever set. Trust me, I know—it happened to me. They're supposed to be solid yet light, and if you bite into one, it should break easily and almost melt in your mouth. They definitely should not be chewy or soft.

And for all of you who are curious about the pronunciation, here's FrenchQuarter.com's excellent explanation that sets the record straight:

"For the record, the local and proper pronunciation is 'prah-lean,' while the nut most commonly used in it is pronounced 'peck-on.' Just remember that, in New Orleans, a word pronounced 'pray-lean' means nothing except, perhaps, a posture the supplicant faithful assume while petitioning God."

Enjoy!

Pralines
Veganized from Southern.About.com

1 cup granulated sugar
1 cup light brown sugar, packed
1/2 cup soy milk or soy creamer
2 Tbsp. soy margarine
1 tsp. vanilla
1 cup pecans

•Put the sugars and soy milk in a saucepan and cook over low heat, stirring constantly, until the sugar is dissolved. Raise the heat to medium and continue to cook, stirring constantly, until boiling. Reduce the heat and continue cooking to soft ball stage*, about 234°F on a candy thermometer. Remove from the heat.

•Add the margarine and vanilla, but do not stir. Let cool for 5 minutes and then stir in the nuts. Beat with a wooden spoon until thickened and no longer glossy, about 2 to 3 minutes.

•Quickly spoon onto greased baking sheets or waxed paper. If the mixture becomes too thick to drop from a spoon, add a little hot water, no more than half a teaspoon at a time.

Makes about 36 pralines

*Note: To test for the soft ball stage, drop a small amount of syrup into chilled water. It should form a ball that flattens when picked up with your fingers (234°F to 240°F).

It's Pronounced KEEN-Wah

2008-06-17T21:37:21Z

There's this guy I know, Chris, who has a strange fascination with quinoa. It actually borders on mild obsession. Because of his love for the "mother of all grains," I'd like to dedicate this post to him.

Quinoa is a small grain that looks similar to couscous but has an earthier, nuttier flavor. While couscous is usually just a vehicle for whatever dressing or seasonings you put on it, quinoa can stand on its own. It has been cultivated in the Andes for centuries and has been called "the ancient food of the Incas." Funny, because until a couple of years ago, I had never heard of it. And I call myself a foodie!

I'm not quite sure why, but it seems like rice is often the star grain, couscous lands a role in the supporting cast, and quinoa is merely an extra who gets 10 seconds of screen time, at best. This needs to change. The grain should be used and talked about more because it does lend more depth than other grains do to recipes. But it's not just the great flavor that Chris and I love—quinoa is also a great source of nutrients such as protein, iron, fiber, and more.

Below is just one recipe that you can try to sample a little quinoa. Search for "quinoa" in our recipe database and you'll find several more.

Black-Bean Quinoa Salad

For the Dressing:

2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper

•Whisk all the dressing ingredients together and set aside.

For the Quinoa:

1 1/4 cups dry quinoa
1 bay leaf
2 cups water or vegetable stock
1 12-oz. can black beans, drained
1/2 cup chopped red onion
1 large tomato, diced
1/4 cup fresh chopped cilantro
Salt and pepper, to taste

•Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.

•Add the rinsed quinoa, the bay leaf, and the water or stock to a saucepan. Cover and bring to a boil. Reduce the heat and simmer for approximately 20, or until the quinoa is tender and fluffy. Remove from the heat, then remove the bay leaf.

•Add the black beans, red onion, tomato, cilantro, and dressing, then stir gently. Add additional salt and pepper, if necessary.

Makes 4 cups

What the Hell Do PETA Employees Eat Anyway?

2008-06-16T21:20:48Z

The question "What the hell do you eat?" is asked of many vegans. But when people find out that you're vegan and that you work for PETA, the frequency of the question can become a tad annoying. Some people seem to assume that working for an animal rights organization means we remove animal products and all flavor from our food and are left with little more than grass or iceberg lettuce to graze on.

This is exactly why I want to give everyone an inside look at what we enjoyed at our summer party last week. If not the picture, the menu should be convincing that vegan food is far from lacking. Here's a rundown of the Caribbean-inspired meal:

•Jerk "Chicken" With Mango Chutney

•BBQ Salisbury "Steak"

•Fried Plantains

•Caribbean Coleslaw

•Basmati Rice With Coconut Milk

Everyone raved that the Jerk "Chicken" was the best, but I preferred the BBQ "Steak" because of the tender texture and sweetness of the sauce. I was very disappointed to find out that the plantains had been 86'd before I made my way to the buffet, but I'm sure they, too, were delicious. The slaw was delicately dressed and acidic enough to cut through the heavier flavors on the rest of the plate. It was a delicious meal, perfect for a summer afternoon, and obviously a far cry from grass or iceberg lettuce.

Stuffed Grape Leaves

2008-06-12T20:10:51Z

Today's post is going to be nice and short because I'm back in Virginia for PETA's summer par-tay. It's almost as hot here as it was in Atlanta, so I'm featuring a recipe that is cool, light, and refreshing—dolma.

Dolma can refer to a variety of stuffed vegetables, but people often use the term to mean stuffed grape leaves. A variety of fillings can be used, and ingredients such as dill, lemon, and rice are some of the most common ingredients that make it into the mix, and they combine to make the most refreshing dolma, in my opinion. But let me know if you have other interesting fillings you like to use instead. Enjoy!

Dolma (Stuffed Grape Leaves)

2 Tbsp. olive oil
2 onions, minced
1 1/2 cups white rice, uncooked
Hot water
1 tsp. dried mint
1 Tbsp. dried dill weed
Salt and pepper, to taste
1 8-oz. jar grape leaves, drained
Juice of 1 lemon

•Heat 1 tablespoon of the oil in a saucepan over medium heat.

•Add the onions and sauté until tender. Stir in the rice and just enough hot water to cover the rice. Cover the saucepan and simmer until the rice is half cooked, about 10 minutes.

•Remove the saucepan from the heat and stir in the mint, dill weed, salt, and pepper, then allow the mixture to cool.

•Rinse the grape leaves in warm water, drain, and cut off the stems. Place about 1 tablespoon of the cooled rice mixture onto the center of each leaf. Fold in the sides and then roll into a cigar shape.

•To protect the stuffed grape leaves from direct heat during steaming, place a steaming basket or bowl in a large pot and add the stuffed grape leaves to the basket or bowl.

•Pour in just enough hot water to reach the bottom of the first layer of grape leaves. Cover and simmer over low heat for 30 to 45 minutes, or until the rice is completely cooked. Check the water level often and add more as necessary.

•Combine the lemon juice and remaining tablespoon of oil in a small dish and sprinkle over the cooked dolma before serving.

Makes 8 servings

Word of the Week: Seitan

2008-06-12T11:39:51Z

Many, myself included, find that seitan (pronounced "SAY tan") is one of the most satisfying foods to use as a meat replacement in recipes. Tofu is sometimes too bland, and the nutty flavor of tempeh can be too overpowering for certain recipes, but seitan falls somewhere in the middle. Seitan—or wheat gluten—has a mild, unique flavor that's easy to pair with other ingredients, and it also has an interesting chewy texture that is often used to mimic chicken.

Since seitan isn't soy-based, as many faux meats are, it opens up tons of recipe options for people who are sensitive to soy. These recipes include club sandwiches, pot "roast," and panko-encrusted seitan, to name just a few. You can find premade seitan at almost any health-food store and some major grocery stores, or get a little crazy and try your hand at making it at home.

Homemade Seitan

For the Gluten:

3 1/2 cups whole wheat flour
3 1/2 cups unbleached white flour
3 1/2 cups cold water

For the Stock:

7 cups water
1/2 to 1 cup shoyu
4 1/4-inch slices of ginger
4 garlic cloves, minced
1 bay leaf
5 inches kombu (sea vegetable, available at health-food stores) or 1 cup vegetable broth

•Place the whole wheat and unbleached flour in a large mixing bowl and stir well to combine.

•While stirring, gradually pour enough water into the flour to form a sticky dough that can be kneaded.

•Punch the dough with your fists several hundred times, kneading for 15 minutes between punches to develop the gluten.

•Cover the dough with cold water, place in the refrigerator, and keep submerged for at least 30 minutes.

•Transfer the dough from the bowl to a colander and place it in the sink. Under cold running water, carefully knead the dough, rinsing out the starch and bran.

•After several minutes of cold water rinsing and kneading, the gluten will start to stick together. Alternate between room temperature water and cold water rinses while continuing to knead the dough until it has a firm, rubbery texture.

•To make the stock, combine the water, shoyu, ginger, garlic, bay leaf, and kombu in a large pot and bring to a boil.

•Pull pieces of gluten into small billiard-size balls. Drop the gluten into the liquid, one piece at a time, stirring occasionally to prevent sticking.

•Cover and simmer for 1 1/2 to 2 hours, depending on the size of the pieces.

•For improved flavor and firmer texture, allow the seitan to cool to room temperature in the broth.

•Store in the refrigerator or freezer, submerged in the broth.

Makes 1 1/4 pounds

Vegan Caramel Flan

2008-06-10T21:42:18Z

Another recipe that several of you requested from my "You Write the Menu" post was flan. Maybe you were looking for a challenging recipe to throw at me, but this one was surprisingly easy.

I decided to go for a dessert version of the custard dish that focuses on the flavors of vanilla and caramel. I tested several variations of the recipe below and found that this one gave the best results for the caramel and the custard. Others had a caramel that was too syrupy or the custard was way too dense.

Try to look at this recipe as a solid foundation that you can then tweak. Go ahead—substitute the vanilla extract for almond or lemon. Replace the soy milk with coconut milk or maybe even a little coffee. And please let me know if you create any great variations!

Caramel Flan

For the Caramel:

1/2 cup sugar

•Place the sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the bottom of ramekins.

For the Custard:

2 cups plain soy milk
1 Tbsp. agar-agar flakes
1/2 cup extra-firm silken tofu
1 1/2 Tbsp. sugar
1 Tbsp. vanilla extract
Pinch of salt

•Place the soy milk in a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce the heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved.

•Put the tofu, sugar, vanilla, salt, and soy milk mixture in a blender and blend until very smooth.

•Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.

•To remove from the ramekins, dip the bottom in hot water for about 15 seconds, then turn over onto a plate.

Makes 3 large or 6 small flan

Guest Blog! 'The Non-Recipe Recipe'

2008-06-06T18:14:54Z

Amy's take on the non-recipe recipe.

You may remember a post from October titled "The Vegetarian and the Meat-Eater," brought to you by the fabulous blogger at Almost Vegetarian. The guest post about helping your family transition to a vegetarian (or mostly vegetarian) diet received a great response from many of you, so we've decided to bring her back for another post. "The Non-Recipe Recipe" is written in her unique narrative style that is relatable and humorous and even leaves people thinking, "This is just like me!"

A guest post by yours truly should also be appearing on Almost Vegetarian sometime today. Enjoy!

The Non-Recipe Recipe

by Almost Vegetarian

You know, I get tired of following recipes all the time. I mean, until my friendly neighborhood farmer at my friendly neighborhood farmers' market starts packaging ingredients together (a tablespoon of olive oil, a pinch of salt, 8 capers, a bunch of kale, 3…well, you get the idea), recipes can be a real bother.

It's more fun to just buy whatever inspires me and throw things together. But sometimes it doesn't turn out well.

Me: "Gee, that might be too tart."

Husband: "No, no—it's fine. Refreshing, really."

Me, taking another bite: "Really, I'd call that too much."

Husband, gainfully eating: "No, darling, it's fine. Just fine. But, erm, just out of curiosity, exactly how many lemons did you put in there?"

Me: "Four. Big ones. Do you think I overdid it?"

Husband, through clenched jaw: "No, no…not at all."

Me: "Then maybe it was the three limes that were too much."

Husband, sputtering: "Three limes?"

Me: "Yeah. And the chilies."

Husband: "Oh dear."

But, sometimes, just sometimes, it does turn out well. I know when this happens because the conversation is much shorter.

Husband: "This is great. Make it again."

Me: "OK."

So that's what I want to share with you now. A non-recipe recipe that turned out well. It's in recipe format. But don't let that fool you—you can adapt it any which way you like. Almost.

Ingredients

Some nice crusty bread, like a baguette, cut lengthwise
A handful or two of tomatoes, chopped into bite-size chunks, or a jar of tomato sauce
Green peppers, ditto the bite-size chunks
Onions, also ditto the bite-size chunks
The kind of spices you would throw into a tomato sauce, like garlic and oregano
Any extras you like to throw into a tomato sauce, like black olives or capers
Soy cheese that melts nicely, sliced thinly

•Pour some oil (I'd go a tablespoon or two of olive oil) into a fry pan, turn the heat to medium, and add the onions and green peppers.

•Pop the bread under the broiler to toast.

•When the vegetables are starting to crisp a bit at the edges, say after five minutes or so, add the chopped tomatoes or tomato sauce as well as any spices and extras you like, bearing in mind that the consistency you are aiming for is more thick stew than runny gravy. Stir and simmer for five minutes or so.

•Once the bread is lightly toasted, cover the inside surfaces with cheese and broil until the cheese is melted. Then cut the bread into sandwich portions (think hoagies), plate, and cover the bottom half with a generous helping of the tomato sauce and vegetable mixture. Put the top half of the bread on your creation and enjoy.

•Serve this with a fork and napkin because, if you've been as generous with the sauce as you were supposed to be, half of it will escape from your sandwich.

The first non-recipe recipe part is that I invented this based on whatever looked nice at the market that day. The second non-recipe recipe part is how flexible this sandwich is.

For example, say there are no nice onions at the market. Then try grilling some eggplant for your sandwich instead. Or say you found a gorgeous bunch of parsley. Go ahead and sprinkle some into your sauce. Or perhaps you've an open bottle of red wine. Throw in a splash. And what about those leftovers in your fridge, like that half a can of tomato paste? Dump her in.

They all work. I know. I've done them all. And every time, my husband asked me to make it again.

Something he never did after the lemon recipe. Oh dear.

The Teese Cheese Test

2008-06-05T23:15:59Z

A Teese cheese pizza!

Over the last few months, there has been much discussion about this new brand of vegan mozzarella that melts just like real cheese. I've been putting off trying Teese because the last thing I need is to find another soy cheese I love. I already have a problem—why make it worse?

Last weekend I could no longer resist the urge, so I headed over to Cosmo's Vegan Shoppe to buy the new cheese, which comes in at $7.50 for 1 pound, and immediately started planning my next pizza. As soon as I got home, I had to sneak a bite to get the full flavor on its own. I found it to be a little too much like margarine to eat straight up but could immediately tell from the texture that it would melt nicely.

And melt it did! It almost melted a little too much (who would have thought we'd ever say that about a vegan cheese?!). After just a few minutes in the oven, the cheese became quite runny and blended with my pizza sauce, and I was then left with an orange pizza that might be the ugliest thing I've ever photographed. But you can't really judge a pizza by its looks—you have to give it a taste.

Once the pizza cooled and the cheese firmed ever so slightly, I took my first bite. The hints of margarine were still there and so was the amazing texture. In addition to melting better than any other brand of soy cheese I've tried, it also has more creaminess to it that more closely mimics dairy. This is definitely the cheese to give to people who are new to veganism.

If the ooze factor is what you deem essential for your pizza, then you must try Teese (you can order it here). If you don't really care that much about how well it melts and just want something that kinda looks like cheese on your pizza, then you can just go for one of the cheaper brands you can pick up at a local supermarket, in my opinion.