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.

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.

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!

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.

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.

Lentil Barley Leek Soup

With my sourdough starters well under way, I figured it was time to whip up some soul-cradling soup.  This hearty and robust soup will fill you and your heart up with joy on a cold Autumn evening.

Lentil Leek Barley Soup

1 cup French Lentils

1 cup Pearl Barley

2 Leeks

1/2 Yellow Onion

2 Carrots

2 Stalks Celery

8 Cups Vegetable Broth

1 Tablespoon Olive Oil

1 Bay Leaf

Salt and Pepper (to taste)

Begin by thoroughly rinsing barley and lentils and set aside.  Finely chop leeks, onions, carrots and celery and set aside. In a stock pot add oil and heat on medium heat then add all chopped vegetables.  Cook for about 5 minutes then add lentil and barley.  Give it a good stir and then add all vegetable broth and bay leaf.  Reduce heat to simmer, cover and cook for about 40 minutes or until barley and lentils are tender.  If you like a more "brothy" soup, feel free to add more stock depending on your preference.  Lastly remove bay leaf and add salt and pepper to suit your taste.  Serve immediately with crusty bread and garnish with fresh parsley.  Refrigerate any unused portion in a tightly sealed glass jar after allowing it to cool to room temperature.

Autumn Harvest Veggie Medley

1 sixteen ounce can Kidney Beans

1/2 Red Onion

2 Carrots

2 Stocks Celery

1 cup fresh or frozen Sweet Corn

1 cup fresh or frozen Edamame Peas

Dressing

2 Tablespoons fresh Curly Parsley

2 Tablespoons fresh Cilantro

3 Garlic Cloves

1 Tablespoon Balsamic Vinegar

2 Tablespoons White Wine Vinegar

Juice of 1 Lemon

8 Cherry Tomatoes

1/2 cup Vegetable Oil

Generous amount of Salt and Pepper

1 Tablespoon Sugar, Agave or Honey* (*if you eat honey, I do)

Begin by finely dicing onion, carrot and celery and add to a large glass bowl.  Drain and rinse kidney beans, add to bowl.  Now add corn and edamame to mixture (if using frozen, okay to add while still frozen).  Set aside.

To make dressing add all dressing ingredients to food processor, except the oil.  Blend in food processor until fully pureed.  Now, while food processor is running, slowly drizzle in vegetable oil and puree until emulsified.  It is okay is the dressing seems runny.

Finally pour all dressing onto vegetable mixture.  Stir gently so all veggies are coated thoroughly.  Now let medley sit on counter covered for at least one hour. Serve or refrigerate until ready to eat.

My First Sourdough Starter

Alright beloved readers, this is going to be an ongoing post that I will update as I discover my successes and failures on my adventures in making My First Sourdough Starter.  Who doesn't adore sourdough bread?  Here in San Francisco we are known for our Sourdough Bread.  I have often flirted with the idea of making my own sourdough starter but have never done it.  Today that is all going to change as I embark on the challenge.  I researched some recipes online but decided I would be experimental from the get go as I so often am on my culinary adventures.  Let the games begin!

I will post pictures after the first 24 hours so you can see what I'm working with.  Stay Tuned.

Sourdough Starter Recipe as follows (so far):
1/2 cup whole wheat flour
1/2 cup whole grain dark rye flour
1/2 cup plus 2 Tablespoons bottled spring water

I combined the flours and water and put them in a large stainless steel stock pot that is now basically covered (the lid has a small steam hole in it and I put a dishtowel on top).  I have the pot sitting on top of my refrigerator.  My understanding is the temperature level should stay somewhat consistent and ideally be over 70 degrees F.  In my poorly insulated home in San Francisco, 70 degrees F this time of year is a tall order but I'm hoping by putting the concoction on top of the fridge, the temperature will remain somewhat consistent.  We shall see.  I have set a reminder to myself to start "feeding" the starter 24 hours from now and twice a day, roughly 12 hours apart, from this point forward for at least a week before using the starter.

PLEASE NOTE:  My inspiration for this recipe came from the following recipe and website: http://www.kingarthurflour.com/blog/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/

Bread Machine French Bread

Do you have a bread machine?  Do you use it?  I use mine all the time because it makes making homemade bread so EASY!  I makes homemade rolls, pizza crust, pita bread and more.  Today I am tackling a basic french bread recipe.

The inspiration for this recipe came after watching an episode of Top Chef New Orleans where the teams were charged with cooking Vietnamese cuisine.  Great episode that left me drooling for some crusty french bread drenched in butter.

Upon researching a recipe for Banh Mi Tay, I discovered this gem of a site -http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html
I decided to give the recipe a go in my bread machine and see how it came out.  Although I don't mind making my own "loaves" I figured I'd let the bread machine do all the work today.

Bread Machine French Bread - (Vietnamese Baguette Recipe borrowed and adapted from http://www.vietworldkitchen.com blog, see link above)

1 1/2 cups warm water
1 package active dry yeast (or 2 1/4 teaspoons active dry yeast)
1 Tablespoon granulated sugar
3 1/2 cups unbleached bread flour (or all-purpose)
1 1/2 teaspoons sea salt

Add all ingredients to bread machine in the order listed (or according to your bread machine recommendations and set for basic bread cycle.  Remove when cooking cycle completes and allow to cool uncovered for at least an hour before slicing.  If you try to slice bread when it is hot/too warm, you will end up crushing the beautiful masterpiece you have just created so have a little patience.  I promise it will be worth the wait!  Serve toasted with lots of vegan butter.

Chef's note:  If you prefer to form your own loaves, set bread machine for "dough" and remove and form your own loaves to bake in your oven.  After forming two loaves, allow loaves to rise covered with a tea towel for 40 minutes.  Cut three slits in loaves (not just pretty but allow steam to escape) and bake at 450 degrees F for about 25 minutes.  Cooking times may vary based on your oven and size of your loaves.  Be sure to let bread cool to room temperature before slicing so you don't end up with a gummy mess.

Rainbow Vegetable Lentil Stew

1 pound lentils (I used brown but any variety would work)

2 carrots

1 yellow onion

1 apple

8 cups vegetable broth

1 bunch fresh curly parsley (wash thoroughly)

1 sixteen ounce can Italian stewed tomatoes

2 Tablespoons nutritional yeast (optional)

Salt and Pepper (to taste)

Begin by soaking lentils for about 20 minutes in a large pot of cold water.  While lentils are soaking, peel and dice onion, carrot and apple, set aside.  Strain and rinse lentils thoroughly. In a large pot combine all ingredients (EXCEPT Parsley, Salt and Pepper) and bring to a boil, once boiled stir thoroughly and reduce heat to lowest setting.  Simmer on low for about 30 minutes, checking periodically giving a gentle stir.   Taste broth for seasoning level and then add a salt, pepper and a generous amount of finely chopped parsley.  Serve immediately and store any unused portion in a tightly sealed glass vessel in refrigerator.

Crazy Easy Tamale Cake with Fire Sauce

I love tamales. I could probably eat them every day and never tire of them. I remember being a child and my Mom used to feed us cans of Hormel Tamales and they were amazing. Do they even make those anymore? Tamales are so versatile and can be made from scratch in a snap. There is no limit to the number of fillings and toppings so the opportunities for creativity are infinite. Now don't get me wrong, making individual tamales for large supper parties with complex fillings can be VERY labor intensive but there are some fun shortcuts when you just want tamales and you want them now.

Crazy Easy Tamale Cake with Fire Sauce

Tamale Cake
2 cups Masa Harina (corn flour)
1 teaspoon salt
1 teaspoon baking powder
2/3 cup canola oil
1 1/4 cups vegetable broth

 Begin by combining your dry ingredients, Masa Harina, salt, baking powder and salt until fully combined. Next add the oil and mix together. Now slowly add in the vegetable broth and mix until all ingredients are well combined but DO NOT OVERMIX. Now take out a small casserole dish(glass or metal)and line it with tin foil allowing some to hang over the sides of the dish so you can "wrap it" over the top. Put a layer of parchment paper down and spread mix on parchment. Using another piece of parchment paper the size of the dish, press down slightly so that you have an even layer of dough. Leave that parchment on top and wrap foil over top. Add another couple layers of foil on the top of the dish so that there are no leaks. Next step is to place this dish in the middle of a larger dish. Now place in the oven (no need to preheat oven, it's easier to make your water bath if you are not fighting with a scorching hot vessel) and POUR water all around the dish so that it comes up to about half way. Now cover the whole thing in more foil so it is sealed and cook for about 40 minutes at 350 degrees F.  While it is cooking, make your Fire Sauce.

After your timer goes off, remove from oven and very carefully remove outer foil and lift smaller dish out and set on counter to cool for about 10 minutes. Be very careful because there will be a lot of steam trapped in this contraption! Remove your tamale cake and slice into desired sizes. This is especially great for kids because you can give them smaller portions if necessary.

 ***This recipe does not use filling, although I did throw a few raisins on top because I thought my kids would enjoy them. The beauty of tamales is you can easily make the tamale and then your "fillings" can just be toppings, it still tastes the same. Think beans, potatoes, and any array of vegetables you like, and of course, don't forget the fire sauce! Be creative. If you want to "fill" these, just double the recipe and layer your filling in between and add 20 minutes cook time***

Fire Sauce
1 can tomato paste
1 red hot chili (dried or fresh with stem removed)
2 cups water
2 cloves fresh garlic
2 Tablespoons sugar
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all in your high speed blender and then warm in a sauce pan for serving. Be sure to cover your blender with a towel and keep your hand on the top to avoid a tomato explosion in your kitchen. Trust me on this one. Serve immediately with your tamale cake and store any unused portion in refrigerator in a tightly sealed glass vessel for up to one week. ENJOY.