Caldo Verde is a Portuguese soup, translated as “green broth.” I was looking for an entree with more or less its ingredients that would work on a plate not in a bowl — for a potluck Thanksgiving. The surprise was how very quickly this comes together. My improv was a hit, so without further ado here it is. The ado is below the recipe. Continue reading
Soup, cooled, is a smoothie. A smoothie warm is soup.
This blog in recent years has focused more on food. Those mainly have covered recipes. A few posts have explored the thinking, how my preferences developed.
Pureeing soups as a trend began the decade before last. They’re still hard to avoid. I like to see then eat a multitude of colors, textures and shapes. Can’t tell the carrots from the broccoli when you whiz everything down to pulp.
There are exceptions, like potato-leek soup. Both were among the first homegrown produce available at the Fayetteville Farmers Market weeks ago. Leeks pack a lot of onion flavor with little bite. Yet even the tender white part of the stalk is fibrous. Whirring up helps. Cooking in red lentils or adding canned white cannellini beans hide plant protein with a minute of an immersion stick blender, add creamy body, too.
Served at room temperature or cooler it’s called vichyssoise, oo-la-la. I spruced up leftovers with kale, simmered then re-pureed. That’s when I beheld a vegan green power smoothie.
I had been mocking smoothies all this time. I did enjoy Tropical Smoothie last year, been meaning to go back.
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While no pickle freak, a jar in the fridge is handy for snacking. Finally finished that jar a while ago. It and the one before that though just weren’t as tasty, and they were from top companies, too.
Puckery cukes are tricky to find in my city’s new Whole Foods Market. What look like them are labeled “fermented cucumbers.” This no doubt is due to renewed interest in the benefits of kraut, kimchi and the like — as opposed to brining in salt or soaking in vinegar. But I sought a regular affordable reliable pickle.
As a volunteer with the refugee resettlement group Canopy Northwest Arkansas, I made a family’s first meal in their new home.
The mom and dad, ages 30 and 28, have been living in camps since fleeing Democratic Republic of Congo in 2003. Their son just turned 6. Who knows what they’ve been eating all this time. A recipe, a north African-style tajine stew that my wife and I enjoyed a couple of times in recent months, made the most sense.
Did they like it? The adults were nearly beyond exhaustion, and there was a language barrier. They ate silently but heartily. The volunteers who brought them to the apartment from the airport wanted the recipe, it smelled and looked so good.
The boy? For a long time, his folks couldn’t tear him away from the toy trucks the group had waiting for him. Continue reading
ForksOverKnives.com, the website of the 2011 documentary, piqued my interest a few months ago with a recipe for “Chickpea Omelet.” No, it’s not lumpy with garbanzos. The dish is a savory pancake using flour ground from the bean.
The chickpea flour sometimes is found in the gluten-free section of supermarkets, but it always has a shelf spot in Indian or other Asian groceries. There it’s also known as gram or besan flour.
Nor can the beans sit still with just two names, as they’re also known as chana or ceci.
Gram now has a spot in my pantry. A 2-pound bag costs under $10, even the organic version, at my area’s main South Asian market.
I’d been missing frittatas and omelets since going vegan in spring 2013. Scrambled tofu doesn’t appeal. (I am a 95 percent vegan — rarely, I’ll order huevos rancheros at a TexMex cafe, and I never interrogate any host on whether their cookies or cakes contain milk and eggs because they likely will.)
Yes, schnecken can be veganized. I wouldn’t be posting, but the sweet rolls were a hit at a party Christmas afternoon. The friends won’t know the pastries were animal free until they read this.
The earlier recipe, in this Brick “Savor Schnecken Like a Snail,” was last updated a year ago, and it stands as delicious for those who are fine with dairy and eggs. Below, however, are the refinements. The dish’s story and original cooking tips are in the earlier post. Also, I’m now using cake pans not muffin tins — ease of cleaning.
About 2 pounds of any challah or brioche “enriched” yeast dough, preferably one including whole wheat. Bakers call a bread enriched when it includes eggs, dairy and/or sugar. A 2-pound loaf is one that starts with around 4 cups of flour. (See Credits at bottom.)
- 3/4 cup packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup raisins, plumped overnight in refrigerator in water or fruit juice to cover, (drain and reserve liquid)
- 1 cup pecans, coarsely chopped. Lightly toasted is optional.
- 2 tablespoons vegan margarine, vegan shortening or coconut oil, melted
- 2 tablespoons soy or other plant milk or reserved raisin liquid
- 1 teaspoon vanilla
- 6 Tablespoons vegan margarine, vegan shortening or coconut oil
- 3/4 cup packed brown sugar (light or dark)
- 3 Tablespoons corn syrup (light or dark)
- 2 tablespoons soy or other plant milk or vegan eggnog or reserved raisin liquid
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups pecans, halves or pieces. Lightly toasted is optional.
Filling: Using dry fingers (it’s efficient) combine brown sugar, cinnamon, cloves and salt in a small bowl and mix until thoroughly combined, breaking up sugar lumps. (If using whole cloves, grind 4-6 of them in coffee grinder first with cinnamon and salt.) In another small bowl, combine plant milk, shortening and vanilla.
Glaze: Combine all ingredients for glaze — except vanilla and pecans — in a small saucepan. Cook over medium heat, whisking occasionally, until shortening is melted and sugar dissolved. Turn off heat, stir in the vanilla and leave on burner to stay warm.
Turn dough out onto a lightly floured, large carving board, about 18 by 24 inches in size. Roll out dough to about 18 by 24 inches, to 1/4 to 1/2 inch thick. If the dough resists, wait five minutes and go again. Add just a little flour to either side to prevent sticking.
Brush the liquid filling mixture over dough, leaving dry a half-inch border along all four edges. Sprinkle all the dry filling mixture over the wet area. Sprinkle drained, plumped raisins over that. Sprinkle the nuts over that.
Beginning with a long edge, roll dough into a tight cylinder. Pinch seam and ends to seal, and roll cylinder to be seam-side down.
Grease three 8-inch round or square cake pans, even if they are non-stick. Spoon the warm glaze into each pan evenly. (Don’t worry if the glaze doesn’t level out. The oven’s heat will move the glaze everywhere.) Place the pecan halves or pieces on the glaze.
With a sharp knife, slice off roughly half-inch rounds. Pull out and lengthen the remaining cylinder between every few cuts. Place each slice in the pans. Each pan will hold nine to 12 slices; as they rise they will fill the pan. The slices probably will not be the same size; your guests will appreciate having a choice.
Cover the pans loosely with plastic wrap. Set them in warm, draft-free spot. After 30-45 minutes, turn on the oven to 350 degrees to preheat 30 minutes. (A baking stone on the lowest rack is recommended.) Total rising time is 1 to 1 1/4 hours. Remove plastic wrap and place tins on two racks in oven. Bake a total of 30 minutes, rotating the position of the pans twice, every 10 minutes, until the tops are golden brown.
Cool on wire racks 10 minutes. Have ready a dinner plate and three squares of wax paper about the size of the plate. Place a square of wax paper over one pan, then the plate. Invert, and the rolls will drop onto the wax paper-covered plate. Slide the rolls with wax paper onto a wire rack or another plate. Repeat for the other pans. Using a soft spatula, scoop out any glaze that remains in the pans and smooth onto the rolls. Center the pecans on the rolls with the soft spatula. Continue to cool.
Schnecken can be served immediately. The larger rolls can be halved with a knife before presenting, because they’re rich. To store, wrap the rolls loosely in wax paper or plastic wrap, placing several in a zip plastic bag. They keep at room temperature for up to two days. Schnecken freeze well. They can be warmed gently in the oven, first removing the wax paper or plastic and wrapping in foil. Do not microwave; that toughens them.
My first source is Sunset Breads by Sunset Publishing. The dough I’ve used in recent years is a half recipe of “Braided Challah with Whole Wheat and Wheat Germ” from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois. To vegan-ize this dough, replace the eggs with 1 1/2 Tablespoons of Ener-G Egg Replacer and add 3/4 cups water to the liquid ingredients. The glaze and filling, and general instructions, are adapted from the “Sticky Buns with Pecans” recipe in the September 2004 issue of Cooks Illustrated.
“Falling-Down Cake” is my childhood name for Mom’s chocolate cake.
Mom, as discussed previously, was a cook of post-War vintage, the Joy of Cooking, The New Settlement Cook Book and Thoughts for Buffets her references, with a handful of index cards copied from her BFF Isabel Marks.
Her weeknight chocolate cake — the single pan sort with powdered sugar on top instead of icing — invariably disappointed her. Nine times of 10 it fell. Mom would present it to the table with an embarrassed grin and announce it “tastes just as good” as if the middle stayed even or higher than the edges. As a toddler I called it Falling-Down Cake, which stuck.
In my whole-grain vegan diet I continue to build a go-to index of everyday recipes, really easy and from the pantry. Dessert is the weakest category. Thirteen months ago I found a great one, Continue reading