Saturday, June 30, 2007
I was intent on following the recipe created by Fairly Odd Tofu Mom, but of course, I am incapable of that. I didn't have any sweet potatoes, so I added 8 oz of frozen butternut squash. Also, I sub'd half of the peanut butter for tahini because that was what I had on hand, and added 1 tbsp of spicy toasted sesame oil, the juice of 1 large lemon, some Trader Joe's mango chili vinegar, cilantro and siracha. Totally delicious. I adore quinoa in soups and stews. In fact, I think quinoa is my very favorite grain ever. The burst the little morsels give in your mouth are very satisfying.
Last, but not least, a 15 minute Indian Spiced split pea soup... the pressure cooker again. In ONE hour, I made these three soups. (I didn't use the pressure cooker for the African Peanut Soup).. I used my recipe for Spiced Lentil Stew, but sub'd split peas. Very good. My freezer will be nice and stocked for the next cool days we have.
Spiced Lentil Stew:
4 tbsp extra virgin olive oil
10 cloves garlic
1 tsp red pepper flakes
1 large onion
1 tbsp cumin seeds
1 lb dried lentils, rinsed and sorted
1 quart veggie stock
1 29oz can stewed tomatoes or tomatoes with green chiles
water if needed
juice/zest of 1 lemon
2 cups cilantro
salt/pepper to taste
-In a heavy bottomed 4 quart pan place the olive oil, garlic, red pepper flakes and cumin seeds in a cold pan. Slowly heat over med-lo heat until the garlic is fragrant. Add the onions and a pinch of salt. Bring heat up to med-high and stir the onions until they begin to cook. Add the Lentils and stock. Bring to a boil. Turn down heat to a high simmer and cover. Cook for at least 30 minutes or until the lentils are tender, adding water if necessary. When the lentils are tender add the tomatoes and bring back to a boil uncovered for at least 15 minutes. Just before serving stir in the cilantro, lemon juice and zest and add salt/pepper to taste.
I worked on two cheez recipes today.. they will be great as a spread or on pizza, but did not firm up at all like I expected. The flavor was good.. and that is the base, so that is a positive.
My freezer is so stocked with cutlets, ribz,burgers and other foods that I didn't do any other cooking today. I want to utilize what I have... plus, it is summer and we eat a lot of salads and sawiches... so I didn't do any more cooking.
I did put my ice cream insert into the freezer, and plan on making mango sorbet, watermelon sorbet and some stevia sweetened ice creams for the near future...
Wednesday, June 27, 2007
Totally decadent, delicious and deadly; it was simple to make.
Kicked Up Chocolate Mint Cheesecake:
28 Newman's Own Chocolate Mint "Oreo" Cookies
3 tbsp melted earth Balance
16 oz Tofutti Better than Cream Cheese
12 oz extra firm silken tofu
2/3 cup sugar
1 capful coconut extract
1 1/2 capfuls mint extract
1 capful vanilla extract
several drops green food coloring
1/2 tsp salt
1/4 tsp cayenne
12 oz dark chocolate chips
2 tbsp earth balance
1 tbsp espresso powder
3/4 tsp agar powder
1 tsp cornstarch
1/3 cup water
Process cookies into fine crumbs, add melted earth balance and press into a 9 inch springform pan. Set aside.
Add the next 7 ingredients and process until very smooth.
In a saucepan, heat the agar, cornstarch and water mixture over medium high heat, whisking constantly until it turns clear. Then stir the agar mixture into the cheese mixture and process until totally smooth. Remove 2/3 of the mixture and set aside.
Melt the margarine and chocolate chips and espresso powder in a microwave for 60 seconds. Stir and let melt. If need be, continue to heat in 10 second intervals until it is melted. Stir the melted chocolate into the remaining cheese mixture in the food processor and blend until totally smooth.
Set aside around a cup or so of the filling . Pour the remaining chocolate mixture into the bottom of the springform and the reserved mint cheese mixture over it. Bake at 350 for around 30 minutes. Chill at least 12 hours. Top with the reserved chocolate filing mixture and sprinkle with cayenne if desired. I served mine with vegan dinner mints.
Saturday, June 23, 2007
I am thrilled to annouce that Cafe Indigo was a part of the Best Of New Hampshire Festival courtesy of New Hampshire Magazine. We won for our carrot cake! It was held at the civic arena in Manchester and was a great time. I was stunned to see a double rainbow as I was exiting the building. Our logo has a rainbow in it. I felt like it was a sign that we are on the right track as a business.
Here are several pics of food at the cafe. I have been meaning to actually photograph our food, but I am always busy when I'm working... so it has been put on the back burner. Here are some fast shots I got the other day since I brought my camera for the event that night.
Salad with BBQ Tofu
Let me sing the praise of my pressure cooker! I don't know how I lived for so long without one! This morning, I parboiled 1 lb of organic black beans ($1.29), then added them to the cooker with 1 cup of short grain organic brown rice, (.50) onions, garlic, spices, red pepper, green pepper and jalapenos. I cooked them for 20 minutes and was thrilled with the resutls! I added 1 bunch of chopped cilantro and the juice of 2 limes and divided the mixture into two containers. The first container was turned into a "7 layer" mexican type dip. This is a staple in my home during the summer. I made a quick tofu sour cream out of lite tofu, lime juice, roasted garlic, evoo, pimento and spices then added salsa, and green onions. We will use this as burrito filling this week. It is a simple meal for my kids to throw together while I'm at work and so delicious!
cooking in the cast iron
Tuesday, June 19, 2007
2 tbsp Balsamic vinegar
1 1/2 tsp EVOO
1 small clove garlic, crushed
1/4 tsp dijon
salt/pepper to taste