Why do I not eat these more often? They’re like juicy little bombs of citrus delight.
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Not sure what else to call it, but the recipe is here.
I made only a couple of tweaks: after clarifying with Bruce via email that the word he was searching for in the directions was less “fiery” than “piquant” or “tangy,” I decided to throw in a few shakes of red pepper flakes, because why the hell not? Plus, instead of regular garlic, I used roasted garlic paste, because I happened to have some on hand.
Very, very happy with this. I like that it uses vinegar but not oil, so it’s flavorful without being greasy. Crispy, crunchy, flavorful, peppery. It will be very welcome in the summer months.
Recipe here, from Epicurious. Satisfyingly chewy. And do you have an immersion blender yet? For heaven’s sake, why not? They’re less than 20 bucks and useful as all getout.
a/k/a Tortilla Espagnola with Salsa Romesco.
This one is from Vegan With a Vengeance, Isa Chandra Moskowitz’s first vegan cookbook. Really, one day I’ll expand my horizons from Isa’s books, but dammit, they’re so good!
This one’s a little involved, but I made it last weekend and have been eating it for breakfast all week long. The sauce, in particular, is amazing. This is a very filling dish, and it’s not low-fat at all; there’s a good bit of oil in the omelet, since the idea is that you’re supposed to bake it and then invert it onto a plate. However, the only cast-iron skillet I have is 12″, so it’s too big for a plate. Recipe after the jump.
I plan to try at least a couple of your suggestions today. Unfortunately, Whole Foods didn’t have any more of the black chickpeas, but I picked up another bag of forbidden rice and some lovely baked tofu, so I can make this work.
More as developments occur. I also need to drag my ass to the farmer’s market so I can have nice seasonal veggies to put into the recipes. Ooh, I wonder if peas are in season yet?
I’ve got two ingredients in my pantry that seem to be calling out to be used together, but how?
and
Ideas?
Incidentally, I don’t think the black chick peas are black all the way through, just the skins; so they might not be good for Midnight Hummus, which I have yet to try. Though I did locate the black tahini at Whole Foods.
This recipe looks really good.
And I never knew there was a well-established Lebanese community in Mexico. Learn something new every day.
Num, num.
1 pound rigatoni or ziti
1 recipe cashew ricotta (or, if you’re an omnivore, 2 c. regular ricotta, with spices of your choice)
4 cups tomato sauce (use the recipe here, or use whichever commercial brand or homemade recipe floats your boat)
1 recipe Bechamel sauce:
- 4-1/2 T olive oil
- 6 T flour
- 1 (or more) cloves garlic, smashed
- salt
- pepper
- 1/8 t. or more freshly-grated nutmeg
- 2-1/2 c. soy milk (use regular for omnivores)
Preheat oven to 350. Put salted water on for pasta, and cook according to package directions. Drain and set aside. Make cashew ricotta, and set aside.
While pasta is cooking, make Bechamel sauce: In saucepan, heat olive oil over medium heat. Add in flour with whisk. Add garlic and spices, and whisk, being careful not to burn. Gradually whisk in soy milk, until smooth. Allow to cook, whisking occasionally, until mixture begins to thicken, anywhere from 5-10 minutes.
To assemble: mix ricotta, pasta and 3 cups tomato sauce in bowl. Spread into lasagna pan and smooth with spoon. Top with Bechamel, and smooth. Top that with the remaining cup of tomato sauce and smooth. Pop into oven for 45 minute to an hour. Take out, let cool for 20 minutes, then slice into 8 pieces. And enjoy!
Including chocolate pudding!
I’ve been craving chocolate lately, and I realized tonight that I had all the ingredients for chocolate pudding. So I made up a batch, and ate a bunch of it warm. I adapted this recipe with some ideas from this recipe. I really, really like the five spice powder with the chocolate.
63 T. cornstarch, dissolved in 1/4 c. cold water and set aside- 3 c. milk, soy milk, coconut milk or a combination (I used 1/2 c. coconut milk with 2-1/2 c. soymilk)
- 1/2 c. sugar
- 2/3 c. unsweetened cocoa powder
- 1/2 t. vanilla extract
- pinch salt
- 1 t. Chinese five spice powder
In a large saucepan over medium heat, whisk together sugar, cocoa powder and five spice powder with milk/milk analogue, cornstarch mixture and salt. Whisk constantly until mixture boils, then lower heat and cook for a few more minutes until mixture thickens. Take off heat and whisk in vanilla. Let cool about five minutes before chilling. Or serving, if you like hot pudding. Plastic wrap on the surface will keep skin from forming. Unless you like pudding skin, then be daring and leave it off.
* Note: this was way too thick the second day. Try half the amount of cornstarch.
I make a sauce that’s thickened with cornstarch, and any leftovers become a solid block of goo that doesn’t simply break down when heated again.
Is there another thickener I could use to prevent this from happening (I’m a big proponent of the big weekly cook and leftovers), or is there some way to get around the solidifying effect of cornstarch?
I ask because Veganomicon has this divine mustard sauce with capers that just doesn’t work on the second day, and I want to avoid the big ugly block of goo problem.
I should ask if there’s a saucier in the house. But that term always reminds me of Chef in Apocalypse Now and the tiger scene. Never leave the boat!
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