11.27.2013

Pepper-Crusted Cashew Goat Cheese

Needing some sort of creamy frenchy cheesy dippy recipe for my holiday tomorrow, I found this one on Vegetarian Times.  So obv. I completely borrowed this recipe and just put my own spin on it by adding a heaping Tablespoon of nutritional yeast (duh!) and more spices in the mix(double duh!!).

I then (being the creative "Genius" I am, lined a small square bowl with saran wrap and put mixture in on top of a dash of strong Balsamic Vinegar, dried Marjoram, Pink Sea Salt and even more Black Pepper.  Clearly I have ZERO time for the whole "straining" bit.  Tomorrow, for service, I will invert the creation on a crudite platter for the festive holiday affair.  I'll do my best to get another snapshot of said inverted masterpiece before I devour it...

Here is the recipe:

http://www.vegetariantimes.com/recipe/pepper-crusted-cashew-goat-cheese/


Best Vegan Gravy Ever

I had to refrain from licking my counter top when I spilled a little of this magic gravy while transferring it to Mason Jars.  It is concoctions like this that make eating Vegan very easy.  Make some and you will know exactly what I'm talking about.  Happy Thanksgiving Everyone!  Blessings Eternal.

Best Vegan Gravy Ever
3 Small Sweet Yellow Onions (or 1 large one)
1 Carton Baby Bella Mushrooms (or Button Mushrooms)
1 Tablespoons Canola Oil
1/4 Bunch Fresh Parsley (washed)
1 Clove Fresh Garlic
Sea Salt and Black Pepper (to taste)
1 Cup Raw Whole Cashews (soaked overnight in water, rinsed and drained)
1 Pouch Massel Brand Liquid Stock "Chicken" Style*** (see notes below)
2+ Cups Water  IF YOU ARE USING LIQUID STOCK CONCENTRATE   IF NOT, USE VEGETABLE BROTH IN PLACE OF WATER

Makes Approximately Two Quarts.     

***If you can't find the Massel brand in your area I suggest ordering on-line. Here is where you can read about the Massel products.  They are absolutely fabulous and they are also ALL VEGAN and GLUTEN-FREE!  If you can't get your hands on Massel products, go ahead and substitute Vegetable Broth or Vegetable Bouillon Concentrate in this recipe.  

Directions:  Begin by rough chopping onions, mushrooms and add to a stainless steel saute pan with Canola Oil.  Saute on medium heat until translucent.  Add Sea Salt and Black Pepper, Parsley and Garlic.  Continue Sauteing until very golden brown or until it starts to stick to the pan forming "fronds".  Add 2 cup of water IF YOU ARE USING LIQUID STOCK CONCENTRATE and continue stirring mixture.  IF YOU ARE NOT USING CONCENTRATE, SUBSTITUTE VEGETABLE BROTH FOR WATER.  Turn off burner and remove from heat.  Set aside.

Put Cashews in Food Processor or High Powered blender and blend until fine.  When onion mixture is pretty cooled, add all to cashews and blend again.  Now add pouch of Massel Liquid Stock slowly, while processor is running.  Blend until smooth.  ADD MORE WATER IF MIXTURE IS TOO SALTY OR TOO THICK OR USE VEGETABLE STOCK. Taste test for Salt levels.  Store in glass jars in refrigerator until ready to use.  Warm gently in sauce pan for serving.  Makes about two quarts or enough for 12 servings.

Chef's note:   I realize the directions are not precise but it is because your salt levels will vary considerably based on whether you use concentrate.  The best tip I can offer is to add a little liquid at a time while processor is running and continue blending until mixture is silky smooth. Taste test for salt levels.  You want it to be a little salty as it is meant to be a rich gravy, but also remember, when you heat your gravy for service it will "reduce" a little rendering it a bit more salty.






Sourdough Heaven

My pants may fit tighter but my holiday is brighter for the Sourdough God is alive and well on my kitchen table.  From my Family to Yours - Happy Thanksgiving!  May you be blessed with the bounty that is the Gift of Life and the Greatness of San Francisco Sourdough....


11.26.2013

Pantry Stocking Tips When You Want to Go Asian..

I adore Asian food of all types and I crave it at least once a week.  I do my best to keep certain things stocked in my pantry so, when a craving strikes, I can whip something up instead of reaching for the phone for takeout.  Here are a few things you can pick up so you too can cook like a pro when you want to GO ASIAN!  Obviously, you don't need to buy ALL of these things at once, but over time, I think you will find that the more you have on hand, the more creative you can be with your produce and proteins.

Please note:  Some of these items are way over-priced at major supermarkets, so if you are on a budget, try visiting a local Asian Market or go to Trader Joe's if you have one nearby.

Any and All Vegetables (especially Carrots, Broccoli, Snow Peas, Water Chestnuts, Bamboo Shoots, Mushrooms, Zucchini, etc.)
Tofu (firm is best)
Nuts, raw or toasted (especially Cashews, Almonds and Peanuts)
Peanut Butter, Almond Butter, Coconut and Peanut Spread, Coconut Milk, Coconut Cream, Shredded Coconut, sweetened or unsweetened (basically anything that contains nuts and/or coconut)
Vegetable Broth or Vegan "Chicken" or "Beef" Broth (I really like all the products by Massel
The products are absolutely AH-MAZE-BALLS (thank you to my neighbor Jamie for introducing me to them!) they are all vegan and gluten-free!)

Dried Noodles such as Somen, Ramen, Udon, Vermicelli, Rice or any others
Toasted Sesame Oil 
Black or White Sesame Seeds
Sambal (Chili Garlic Sauce)
Miso Paste or Powder (Yellow or White)
Rice Wine Vinegar
Tamari or Soy Sauce
White Pepper
Garlic (fresh, jarred, pickled or powdered)
Ginger (fresh, frozen, pickled or powdered)
Curry Powders and Pastes (any and all colors and varieties may apply here)

If you already read my blog posts, you will notice that many of these ingredients are things I use on a regular basis.  If you want more Asian Recipe Inspiration, drop me a note at chumbutt at gmail dot com.
I am happy to help!  Have a great holiday everyone!  Eat, Drink and Be Merry.

P.S. Don't beat yourself up if you eat a little real butter over Thanksgiving, it happens to the best of us!  Cheers!


11.24.2013

Vegan Pozole

I knew eventually I was going to have to make Pozole veganized.  I put it off knowing it would be a feat to capture the essence of what used to contain loads of fatty chicken thighs and spicy Italian Sausage.  This version takes a few shortcuts utilizing canned ingredients I had on hand.  I am going to include serving suggestions and additions I'm sure would make it a hit on any festive occasion.

Vegan Pozole
1 Yellow Onion
4 Jalapeno Peppers
1 Large Tomato
1 Tablespoon Canola Oil
1 large can White Hominy (rinsed, drained)
1 large can Red Enchilada Sauce
1 Cup Red Lentils (rinsed, drained)
2 Cups Vegetable Broth
1 Cup Water
4 Tablespoons Chili Powder
3 Tablespoons Sugar
1 Tablespoon Ground Cumin
1 teaspoon Oregano
1 teaspoon Sea Salt
1 teaspoon Black Pepper
Lime and Cilantro (for garnish)
2-4 Vegan Spicy Italian Sausages and/or Chorizo-Style Smart Dogs (Optional)

Begin by finely dicing Onion, Peppers and Tomato and saute in Canola Oil in a large pot over medium heat.  For a super fine dice utilize your food processor if you have one.  After sauteing for about 5 minutes add all remaining ingredients and reduce heat to low.  Cook covered, stirring occasionally for at least 45 minutes.  Serve in bowls with a garnish of Lime, chopped Cilantro, Vegan Sour Cream and Crusty Croutons.  Chef's Note:  For a hearty addition, chop up some vegan spicy Italian Sausage or Chorizo Style vegan Smart Dogs (or both) and add them in with the soup half way through cooking.





11.22.2013

Eat The Rainbow!

The next time you go grocery shopping (especially with your Kids, if you have any) make it a point to buy something from the produce section in every color of the rainbow.  It's FUN!  I like to get it home, wash it, chop it and store it in a circular container that has individual compartments (see picture).  The one I have has a lid so whenever meal time rolls around, I just take it out and people can serve themselves.  This is a great way to encourage your kids (and you!) to try new vegetables (and fruits) in their purest form, RAW!  Buying organic is best, but don't beat yourself up if you buy a few things that aren't.  Just remember, Eat The Rainbow!  Your body and soul will thank you for filling them up with REAL FOOD!

Ideas:
RED:  Red Peppers, Cherry Tomatoes
ORANGE:  Carrots, Orange Peppers
YELLOW:  Summer Squash, Yellow Peppers
GREEN:  Zucchini, Spinach, Kale, Mixed Greens
BLUE:  Blueberries
PURPLE:  Purple Cabbage, Eggplant




11.20.2013

Eggplant "Cheddar Cheese" Spread

OMG I am super excited about this post and I think, you will be too, once you make a batch.  This easy spread made of roasted veggies, tahini, canola oil and lemon really satisfies a vegan cheese craving.  Trust me.  You will be so surprised.  The taste and texture mimic some of those old cheese spreads I remember so fondly from childhood that were never left off the holiday table.  So this holiday season, surprise all your guests with this vegan version.  I promise you won't miss the dairy in this one!

Eggplant "Cheddar Cheese" Spread
1 small Eggplant (traditional)
2 small Zucchinis
6 cloves Garlic
1/2 sweet yellow Onion
1/4 cup Sun Dried Tomatoes
1/2 cup Tahini
1/4 cup Canola Oil (plus 2 Tablespoons for roasting veggies)
Juice of 2 Lemons
Salt and Fresh Cracked Black Pepper (to taste)

Begin by rough chopping and roasting all veggies, onions and garlic tossed in a bit of canola oil and coated with salt and pepper.  Roast on a large baking tray at 400 degrees F for about 20 minutes, stirring occasionally.  Don't worry if some of the veggies get a little charred, that will just add some smoky flavor to your "cheese" - DELISH!  Remove from oven and allow to cool on tray.  Add to food processor along with 1/2 cup tahini, juice of 2 lemons, blend until smooth and drizzle in oil to finish to achieve a light, creamy consistency.  Taste teste with spoon and add additional salt and pepper if needed.  Transfer to a glass vessel and refrigerate until ready to serve.  DO NOT PACK IT DOWN.  The "light as a cloud" fluffy consistency (i.e. cheese spread) is what you are going for.  This would be great on any crackers of choice or as a replacement for cream cheese on things like bagels and toast.  This would also make an excellent sauce for your pasta of choice.  Garnish with parsley and basil if desired.  Chef's note:  For a special holiday event, roll the spread into a log shape and coat with chopped toasted pecans.  Voila - CHEESE LOG with no cows.  ENJOY and HAPPY HOLIDAYS LOVES!



11.11.2013

Red Curry Coconut Peanut Spaghetti Squash

I adore eating curries of all types.  Of course the best curries are those made entirely from scratch but sometimes that isn't an option.  What is great about this dish is it is fast, fun and easy to throw together.  You can make individual portions if you want to save some of the hearty squash for another application.  Just halve or quarter the ingredients and you are good to go.  It is a nice change up from having your curry over a traditional bed of Jasmine Rice and you get your pasta fix too, with less carbs.  This hearty dish is rich and satisfying and will have everyone swooning at it's complexity with such few ingredients.  Enjoy!

Red Curry Coconut Peanut Spaghetti Squash
1 Medium Spaghetti Squash
4 Tablespoons Red Curry Paste (Thai Kitchen, see photo)
2 Cans Coconut Milk
2 Tablespoons Coconut and Peanut Spread (Earth Balance, see photo)
1 Tablespoon Soy Sauce
Sambal (Chili Garlic Sauce), for garnish
Cilantro, for garnish

Cook Spaghetti Squash whole in oven on roasting pan for 1 hour at 400 degrees F or until tender, rotating once half way through.  Allow Squash to cool to touch. Slice in half long ways and scoop out slimy flesh and seeds.  Using a fork remove "Spaghetti" and put in a large bowl.  Over medium-low heat combine coconut milk, curry paste and coconut and peanut spread.  Whisk gently to combine.  Add squash to mixture and reduce heat to simmer, stir to combine and cook for 5-7 minutes.  Add soy sauce and remove from heat.  Serve immediately with garnish of sambal and chopped cilantro.  Allow unused portion to cool before refrigerating in a tightly sealed glass container.

Chef's note:  this dish stands on it's own but could certainly be varied by adding onions, carrots, peppers or your other vegetables of choice if desired.








11.09.2013

Creamy Sun Dried Tomato Spread

1 Tub Vegan Cream Cheese
1/2 Cup Sun Dried Tomatoes
2 Cloves Fresh Garlic
A Few Sprigs of Parsley and/or Basil
Sea Salt and Fresh Cracked Black Pepper
Dash of Balsamic Vinegar

Crush Garlic Cloves and add to cream cheese along with finely minced herbs, vinegar and seasonings.  Stir well.  Serve immediately or refrigerate until use.  Goes great smeared a top sourdough bread or pasta of choice!









11.07.2013

Thai Style Rice Salad

If you have never cooked Jasmine Rice in coconut milk, you are in for a real treat.  Once you taste the creamy Umami of each grain of this dish, you may never look at rice the same.  The delicate touch of coconut flavor does not overpower the salad itself but rather cradles each perfectly cooked grain in a bed of mouthwatering goodness.  Read on.

Thai Style Rice Salad
1 English Cucumber
1/2 Red Onion
2 inch knob of fresh Ginger
1/4 cup Fish Sauce or Soy Sauce
2 Tablespoons Sugar
1/2 bunch Scallions (Green Onions)
1/2 bunch fresh Cilantro
2 cups long grain Jasmine Rice
3 cups unsweetened coconut milk
1 teaspoon salt
Roasted Peanuts, for garnish
Sambal (Chili Garlic Sauce), for garnish

Begin by making the cucumber salad component so it can marinate while your rice cooks.  Grab a large mason jar and add fish sauce or soy sauce and sugar.  Next, thinly slice onions and ginger, add to jar.  I like to make 2 inch onion slices and go microscopic matchstick size on my ginger but suit yourself if you want to go bigger.  Just think bite-size.  Slice cucumber in half lengthwise and then longwise.  Remove seeds by gently scraping with a spoon and then cut halves longwise again, then slice into small chunks.  Add to jar.  Finely chop scallions and cilantro and add those too.  Now secure lid on jar and shake to your heart's content!  Set aside on counter.  Time to make perfect rice...

To a medium stainless steel sauce pan add 3 cups coconut milk and 2 cups rice.  Add a teaspoon of salt and stir while heating over high heat.  Keep stirring.  When mixture comes to a boil, reduce heat to lowest possible setting, cover with lid.  Set timer to 15 minutes.  Now walk away.

When timer goes off, remove pan from heat, turn off stove but DO NOT OPEN THAT LID!  I don't care how hungry you are!  Now set timer for 10 MORE minutes and walk away, again.  

Okay - time to EAT!  Open pot and fluff rice with a fork.  Scoop into bowl.  Top with cucumber mixture, roasted peanuts, Sambal and more cilantro.  Enjoy every last bite.  Okay, now REPEAT. :)









11.06.2013

Roasted Garlic and Herb San Francisco Sourdough

3 1/2 Cups Bread Flour
1 Cup Sourdough Starter
1 Cup Warm Water
2 teaspoons Sea Salt
1 Tablespoon Sugar
1 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Marjoram
1/2 teaspoon Black Pepper
12 Cloves Fresh Garlic
Olive Oil for coating pan
Cornmeal for dusting pan

Add all ingredients except olive oil and cornmeal to bread machine and set to "Dough" cycle or mix by hand and knead for 10-15 minutes on a flour dusted surface.  Place dough in a well oiled, cornmeal dusted ceramic pot that has a lid or use a glass pie plate and wrap tighly top to bottom with saran wrap.  Place in fridge overnight or for at least 8 hours.  Remove pan from fridge, remove saran wrap or lid (if ceramic pot has one) and place on counter covered with a lint-free lightweight dish cloth.  Allow to rest covered for another 8 hours or until loaf has doubled in size.  Remove towel and make three slits in top of dough.  Place in  cold oven and turn on oven to 425 degrees F.  Cook for about 30-35 minutes until crust turns deep golden brown.  For a glossy top, brush with additional olive oil during last 5 minutes of cooking.  When bread is finished cooking, carefully transfer to a wire rack and allow to cool for at least 30 minutes before slicing.

Chef's note: For a chewier crust you can bake bread for first 20 minutes covered with ceramic pot lid or tinfoil.  Alternately or, in addition, you can create steam in your oven by pouring water directly on the oven floor and/or putting a dish of 2 inches of water underneath bread while it bakes.  Although covering and steaming are not required, they can noticeably alter the texture and look of the finished product creating a more chewy restaurant-style rustic loaf.




Finding Vegan

I adore scouring the web for top notch websites who specialize in vegan recipes.  I highly recommend you check out this one:

Finding Vegan

This website rocks!!  They even allow folks to submit recipes.  You can check out my submission at:

Chumbutt on Finding Vegan

Now let's get cooking!!

11.05.2013

Lentil Pinto Chili

2 cups cooked Pinto Beans (canned or homemade)
1 cup Lentils (brown, orange or yellow)
1/2 Yellow Onion
1 large Tomato
2-4 Serrano Peppers
1 Tablespoon Vegetable Oil
4 Cups Vegetable Stock
4-6 Tablespoons Chili Powder
2-4 Tablespoons Ground Cumin
2 Tablespoons Sugar
1 Bay Leaf
1 teaspoon Dried Oregano
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
Fresh Cilantro (for garnish)

Begin by rinsing lentils and set aside.  Finely chop onion, peppers and saute in a medium sized pot over medium heat.  Chop tomato and garlic and add to onion mixture.  Stir and keep cooking just until onions soften and brown slightly.  Add lentils, spices and vegetable broth.  Lastly add pinto beans and reduce heat to simmer.  Cover and cook for about 30 minutes, stirring occasionally.  Taste test for seasoning level and to ensure lentils are tender.  Serve immediately or allow to cool before storing in refrigerator.  Garnish with fresh cilantro.








Roasted Cauliflower Rainbow

1 head Cauliflower
1/2 Red Onion
2 ribs Celery
1 Carrot
Sprigs of Curly Parsley
3 Tablespoons Vegetable or Olive Oil
1 Tablespoon Balsamic Vinegar
1 teaspoon Seasoning Blend (such as Spike or Mrs. Dash's or any other you like)
Sea Salt and Black Pepper

Preheat oven to 400 degrees F.  Thoroughly wash cauliflower, celery, carrot and parsley.  Chop all into bite sized peices and toss with oil, vinegar and all spices in a large mixing bowl.  Spread mixture out into an even layer on a large baking sheet lined with parchment paper.  Bake for 20-25 minutes or until golden brown.  Transfer to serving dish.  Serve immediately or allow to cool before storing in refrigerator in a tightly sealed vessel.  Makes a great side dish on your holiday table or hearty filling in veggie burritos.



11.03.2013

Adventures In Sourdough...

I adore eating bread and while it may not adore me back, because of the pounds I pack on just looking at it, I make it anyway every so often.  This all changed a week ago when I embarked on making my own Sourdough Starter.  Now I'm baking bread every day, sometimes twice.  I guess I really do live in San Francisco after all and can officially call this my home now that I am baking it's signature bread.  I've lived here for almost fifteen years, but now I think I really belong here.  LOL.  I guess I'm storing up for the winter, or something like that.

Just the smell of freshly baked bread has got to be one of the most luxurious things in life.  I plan on doing various bread installments on my blog because this sourdough starter is gifting us over and over and I have some amazing recipe ideas using different flours, herbs and aromatics.  Just please don't ask me for a gluten-free version.  I don't have one.  I'm sure it exists, I just have not gone there, yet.  I'm pretty sure my kitchen is made of wild yeasts and gluten at the moment.  The basic go-to recipe for the last few loaves of sourdough I have made is as follows:

Basic Sourdough Recipe
3 1/2 Cups+ Unbleached Bread Flour
1 Cup Sourdough Starter (I made my own in this case and feed it twice a day a combination of whole grain wheat, dark rye and white wheat flours)
3/4 Cup Warm Water
2 teaspoons Sea Salt
1 teaspoon Sugar

Each loaf gets prettier and tastier!  I am very excited about this new skill.  Stay tuned for stories, tips and more recipes!  Happy Baking!
Fourth Loaf, used starter and basic recipe (see above) baked in deep glass pie dish and made pretty design, SUCCESS

Third loaf, used starter only added Garlic and Italian Herbs, cooked it in a deep pie dish, SUCCESS and getting prettier

Second Loaf, not as pretty as I was going for but used starter only and waited 4 hours for a rise, SUCCESS, Delicious

First Loaf, I added my lovely starter and commercial yeast out of impatience (big mistake) tasted just like beer, FAIL







11.01.2013

French Lentil Soup

1 cup French Lentils (rinse thoroughly)
1/2 Onion (yellow or white)
2 Carrots
2 Celery Ribs
2 teaspoons Olive Oil
Handful of fresh Baby Spinach
1 small Bay Leaf
1/2 teaspoon dried Thyme
1/2 teaspoon dried Marjoram
3 cups water and vegetable broth
Salt and Pepper (to taste)

Begin by finely dicing onion, carrots, celery and spinach and set aside.  Heat oil and add all vegetables to pot along with lentils and saute for about 5 minutes.  Add thyme, marjoram, bay leaf and salt and water and stir. Add water or broth and reduce heat to lowest setting.  Simmer for about 25 minutes and taste for seasoning level.  Serve immediately with crusty sourdough bread.  Store unused portion in tightly sealed vessel in refrigerator.