Cold brew has become one of the savings graces of warmer days in my life, and it’s ridiculously easy to make at home. You’re essentially extracting the coffee into more of a concentrate (which is why you’re typically see cold brew priced higher than coffee). The method I used comes from Cook’s illustrated’s Dan Souza, and is available on the website of America’s Test Kitchen. As if you could have any doubts now. I’ve combined a couple of steps, based on how I’ve been making at home the past two summers, and throw in the addition of rich cacao nibs, ripped off from my dear from Tom (who rules!). Continue reading
I’ve been caught dreaming of warm days (which is so not me) and vibrant margaritas (which is the new me) since my trip to Austin, TX with Vida Vegan HQ last month. Give me a patio, a salted rim, dark … Continue reading
The very first project I embarked on in 2013, besides a big time day of rest after some bubbly-fueled karaoke on New Year’s Eve, was making my very own Sriracha. Inspired the real thing, and adapted from Reclaiming Provincial, who’s adapting from … Continue reading
Yeah, you can correctly assume that this leftover-incorporation project was an experiment gone oh, so, tender and right. Being that J. Legume and I were opting for something different this past Thanksgiving, we decided to make what turned out to … Continue reading
Updated with prettier pictures of the finished projects & much blushing to see this included on the PPK 100 for 2012! If you’re looking to make your own syrups for drinks, per #52, check out my Rhubarb & Rangpur Lime … Continue reading
‘Perfect’ is such a temperamental, evolving term, and I certainly wouldn’t be using it if my sister didn’t keep lychee juice in her fridge for her precious lychee martinis. Our stop into Verlaine on the lower east side, years ago, for … Continue reading
Welcome back to Thai Tuesday! Thanks to the constant presence of lemongrass, hot peppers and a can of coconut in my small kitchen this summer, I have another actual recipe to share. It was a result of one of those very … Continue reading
Weaved with heat and Thai, or holy basil, amongst wide rice noodles, Pad Kee Mao is one of my go-to menu choices when I’m dining at a (hopefully) veg-friendly Thai restaurant. Also known as Drunken Noodles, the presence of those fresh herbs … Continue reading
Pea shoots are wonderful. The flavor is just so damn…fresh. I picked up a bunch from my weekly trip the farmers market last weekend, and while my first thought was to serve them fresh with lemon juice on top of beet burgers, I ended up sauteing them, yet again, and the result was lovely.
It was one of those casual, homemade meals, that I swear, can make your evening. It had been some times since I had made pasta – let alone, traditional (and beloved) white pasta – and on top of that, it was a clean-out-the-fridge meal that utilized two farmers market purchases: the sun-dried tomatoes I picked up in Eugene last month, and the aforementioned pea shoots. Inspiration, am I right?
Here’s the gist:
Saute four cloves of minced garlic in olive oil for 2-3 minutes, add 3 ounces of sun-dried (truly dried) tomatoes, a pinch of sea salt and a dash of pepper – I used freshly ground white. Add enough white wine to cover and bring to a boil. Stir in a teaspoon of white miso, a squeeze of fresh lemon juice, half a tablespoon of Earth Balance, and simmer, covered, stirring occasionally, for 10-15 minutes, or until the sauce has reduced. Had it been two months ahead, I would have thrown in some cherry tomatoes.
Boil water for pasta – I used capellini, which cooks in under 3 minutes. Immediately after you put the pasta in to cook, saute 3 cloves of thinly sliced garlic in a little bit of olive oil in a separate pan, and stir in washed pea shoots. I find the long pieces classier, for whatever reason, and enjoy that delusion, but feel free to cut them. Add a splash of water or white wine or broth, stir, and cover until wilted. At this point, your pasta is likely done, so drain it, toss it with the sauce as desired, and plate over wilted pea shoots, making sure to include the garlic. I served this dish with nooch on the side, but didn’t find it calling for any. What I did enjoy was a chilled glass of white, of course.
The final plate was garnished with nothing more than fresh, flat-leaf parsley.
It’s true. Get Sconed! <3 extra virgin olive oil.
The past few years have seen me making one or two dishes for Thanskgiving day vegan potlucks, where reclaiming the holiday with close friends with similar values and cruelty-free cuisine really does make it one of the better days of the year.
This year, my possible hosting of my baby brother and has turned into a definitive visit (he’s here!) from my now early-twentysomething year old sibling, and paired with the company of a few close friends who decided that spending the holiday together was better than any other affair, well, there’s a warm and fuzzy week unfolding, and one hell of a theme. Surely, my friends are attending thanks to the guaranteed creativity and awesomeness of our theme: Totsgiving. If only it could bring one Panda Cookie to town…..
Our tentative menu is set to feature:
- tator tot, greens & mushroom stuffed seitan roulade
- tator tot-topped shepherd’s pie
- three corn casserole [tots exempt due to tradition]
- dinner rolls [from Sweetpea, so tots exempt]
- pumpkin pie [ditto, cause my friend will be coming from work]
- apple tator tot crisp
- chorizo tot strudel [I don’t know where my friend is going with this one, but I’m freaking intrigued]
- smokey & spiced cranberry bbq sauce [clearly, for the tots]
- gravy [ditto]
- roasted green beans with balsamic & garlic [to mix things up]
- sweet potato pie casserole [tots exempt due to tradition]
- 8 medium sized yams
- 1/2 cup nondairy milk, such as soy or almond (I’d recommend against coconut, because this is so decadent as is)
- ½ cup + 2 tablespoons Earth Balance
- 1/2 cup organic cane juice
- 1.5 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- pinch of salt
- optional: 1 tablespoon of maple syrup
- optional: 1 tablespoon of bourbon
- 2/3 cup brown sugar
- 1 1/3 cups chopped (but not super crumbled) pecans
- 3 teaspoons cinnamon
- 1.5 teaspoon nutmeg
- 4-6 tablespoons of melted earth balance
- optional: 1 cup of additional whole pecans
- Wash and peel the yams, boil for 25-30 minutes in a large pot of water and drain once incredibly pierceable with a fork.
- Preheat oven to 350F and lightly grease a casserole dish.
- Add the nondairy milk, Earth Balance, sugar, vanilla, cinnamon, nutmeg, salt and maple syrup or bourbon, if using, and incorporate. Continue mashing if needed and spoon into casserole dish.
- Stir the topping ingredients together, and distribute over the casserole. Consider making a design with whole pecans first, and then sprinkling on the sweetened topping.
- Bake for 35-45 minutes, until golden. If you notice the nuts browning, carefully lay a piece of foil on top for the remainder of baking.
- Spoon & enjoy!
I’ve also been throwing out the idea of adding a vegan version of this cocktail into our plans, however, I’m not a fan of vomit. We’ll stick to canned beer, water, and perhaps, cranberry old-fashioneds.
*Yam, baby, yam. The recipe was printed in New York, okay?