Vegetarian Sundays

Easy Pizza Dough From Scratch

2010-10-12T12:23:00.001-07:00

This is my fast and easy pizza dough that I make for our pizza Fridays. It only takes a few hours to rise and can be done in one day. It is always a hit!

Ingredients:
1 packet of yeast
1 cup of warm water
1 teaspoon white granulated sugar
3 cups of flour- white all purpose flour works best
1/2 cup olive oil
a dash of salt
dash of chile powder
dash of cayenne powder
handful of cornmeal

1. place yeast packet into a bowl and pour the warm water over the yeast. Add the sugar and let sit for 10-15 minutes, or until there a foam begins to appear on the top of the water.

2. While yeast is activating, mix together the salt, chile powder, cayenne powder, and flour until well combined.

3. Add the activated yeast and olive oil to the flour mixture and stir until a dough forms.

4. Knead the dough for 10 minutes. All the dough to rest in a greased bowl for at least 2 hours.

5. Once the dough has rested and risen to twice its size, knead again and pull apart to form two balls of equal size.

6. Roll the first ball out on a floured surface and then place onto a pizza pan, cookie sheet, or pizza stone. Place your favorite toppings on and bake at 500 degrees for 12 minutes. Make sure to place a handful of corn meal onto the pan or surface yo are cooking the pizza.

7. Cut and serve!

Lentil Tomato Sauce

2009-05-10T19:27:00.000-07:00

An all time classic. Great for carbo loading and boosting protein intake.

Ingredients:
2 TBLS Safflower/Sun Flower Oil
1/4 cup white wine
1 large onion, finely chopped
2 medium carrots chopped
1 cup white mushrooms, sliced
6 cloves of garlic
1 1/2 cup of green lentils
1/2 TSP dried thyme
1 can (28 oz)diced tomatoes
1 can (3 oz) diced green chiles
1 TBS instant broth
2/3 cup low- fat plain yogurt
1 1/2 pounds linguine or spaghetti

Preparation
1. In a large pot, heat oil over medium heat. Add onion, carrots, wine, and mushrooms;cook stirring occasionally, until softended. Add in the garlic. Add the lentils and thyme; cook stirring until lentils are coated, about 2 minutes.
2. Add the diced tomatoes and chiles. Add 4 cups of water and the broth and bring to a boil. Reduce heat, cover tightly,and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes.
3. Add salt and pepper to taste.
4. While the sauce is cooking cook pasta to your favorite al dente softness.
5. Toss with sauce and stir in yogyrt, top with grated Parmesan cheese.

Grapefruit Vinaigrette

2009-04-02T13:00:00.000-07:00

Ingredients:
1/2 pink grapefruit
1 TSP Fresh Fennel
1/2 Cup Olive Oil
1/4 Cup Rice Vinegar
2TSP Salt
1 TBS Black, freshly ground pepper
1 TSP Chile Pepper

Preparation
1. Juice the grape fruit half.
2. Combine the Grapefruit juice, olive oil, and rice vinegar until well combined
3. Add the salt, pepper, Chile pepper, and fennel. Mix until well combined.
4. Serve over salad, fish, vegetables. Get ready for a shock of YUM!

Beet Pea & Curried Rice

2009-03-29T15:19:00.000-07:00

3 Large Beets
3 Cups Jasmine Rice
1 sprig of rosemary
1 lemon
1 TBS Chile Pepper
1 TSP Cayenne
1 TBS Curry Powder
1/2 Cup Frozen or fresh peas

Preparation:

1. Peel and cut beets into 1 inch quarters. Place in a large pot with a vegetable steamer.
2. Cut the lemon in half. Squeeze one half over the beets, and slice the other half into 5-6 moon shaped slices. Place the sliced lemon on top of the beets. Add the sprig of rosemary. Steam on high for 45-50 minutes.
3. Mean while, prep the rice in a rice cooker, or on the stove.
4. Once the rice is complete, add 1-2 TBS of cooking oil to a large frying pan at medium heat.
5. Add the rice to the heated oil. Add the curry, chile pepper, and cayenne. Add the peas after you have mixed the spices into the rice. Cook over medium heat, turning frequently. The rice turns out the best when it is allowed to crisp a bit in the oil.
6. Once the beets are cooked through, remove the lemon slices and rosemary and mix the beets into the rice.
7. Cook for another 10 minutes. Add salt to taste. Can be served immediately or served cold as a salad. Great for lunch at work!

Goat Cheese Sweet Potatoes

2009-03-12T11:00:00.000-07:00

A tasty snack for any day of the week. This used to be my favorite snack after a long day at work when I was in college. So satisfying, and so easy to make. I would buy all the ingredients from Trader Joes- easy and cheap and still tasty. Just the way I like it. Enjoy!

Ingredients:
1 LB sweet potatoes
1/4 cup water
1 TBS honey/agave nectar
1 package of fresh goat cheese

Equipment: 1 deep frying pan, 1 spatula

Preparation:
1. Cut sweet potatoes into rounds (peeling optional)
2. Place the cut sweet potatoes into a deep frying pan with the water and honey/agave nectar.
5. Cook on medium heat for about 15-20 minutes, turning the potatoes as they brown.
6. Cook the potatoes until they are just beginning to be soft, but not mushy.
7. Remove from the frying pan and place on serving ware.
8. Place a dollop of goat cheese on top of each potato round. Serve immediately. Great as a snack or appetizer.

Easy Chard Pesto Pasta

2009-03-05T10:00:00.000-08:00

Since I am drowning in winter greens I have become a master of hiding the greens in everyday food. The recipe that follows is by far my best easy, quick, and tasty dish I have thrown Chard into. Great way to boost your antioxidants!

Ingredients:
1/2 1 yellow onion
1 bunch of Chard (about 1/2 a pound)
1 bunch of fresh basil
1/2 cup Pine Nuts
1/2 Cup Olive Oil
One Clove Fresh Garlic
1/4 cup green or kalamata olives
Dash of Cayenne
Salt to Taste

Preparation:
1. In a food processor dice the garlic and the onion.
2. Add in the basil, olive oil, and pine nuts and run processor until well combined.
3. Slowly Add in each chard leaf. Grind until well combined all pieces of chard are very small.
4. Add in the olives and cayenne and combine.
5. Transfer all of the contents from the food processor to a heated sauce pan. Add more olive oil if needed.Heat and cook for 10 minutes until the green tone turns a slightly deeper tone.
6. Toss with rigatoni, spaghetti, or any of your favorite pastas. Also great as a spread for sandwiches.

Pea Shoot & Smoked Bacon Soup

2009-02-26T10:00:00.000-08:00

I received pea shoots in my CSA box last week and didn't know what to do with them. Fortunately they sent a recipe along with the veggies. Below is verbatim the recipe, except with minor changes to the meat contents. You can make this using chicken broth and traditional bacon.

Ingredients:
1 onion
3 Slices of Smoked "bacon" (I use Morning Star)
1 Medium Potato
1 Tbs Olive Oil
50g Pea Shoots (1 pack)
1 pint veggie broth
1 tbs sour cream

Preparation:
1. Finley chop the onion and fry in the olive oils in a saucepan for 5 minutes,
2. Chop the "bacon" into small pieces and add to the saucepan. Fry for for 5 minutes until the onions start to brown.
3. Peel the potato and chop in to 1cm square dice. Add the potato and the veggie broth to the saucepan. Boil for 1- minutes until the potato is soft.
4. Place the contents of the saucepan into a blender of food processor, and blend until smooth.
5. Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached.
6. Return to pan and reheat.
7. Serve in bowls with a swirl of sour cream. Serve with warm bread.

Apple Tarts

2009-02-19T18:09:00.000-08:00

I made these tasty apple tarts on a whim when I had too many apples and a need for a dessert. These are quick and turn out really tasty. Serve with vanilla ice cream and a dash of cinnamon on top.

Ingredients:

Crust:
2 Cups White All Purpose Flour
1 Cup Water or Milk
6 TBS Butter
1 TSP Salt

Filling:
1.5 lbs Pink Lady or Pinova Apples
1/2 cup water
1/4 Cup Brown Sugar
2 TBS Cinnamon
1/2 TS Ground Cloves
1 TS Nutmeg
1/4 TS Salt

Preparation:
1. Take out butter and let stand. Chop all apples into small chunks.
2. Place all apple chunks into a food processor. Run processor for a few pulses until apples have reduced in size to 1/2 inch pieces.
3. Transfer the apples into a mixing bowl.
4. Add the sugar, water, and spices and salt into the bowl. Mix until well combined. Set aside.
6. Crust: Using food processor again, place the flour, butter, and water, and salt into the food processor. Pulse until the ingredients are well combined.
7. Transfer the dough onto a floured surface.
8. Using a rolling pin roll out the dough until it is about 1/4 cm thick.
9. Slice the dough into 6 equal parts. Cutting in circles works best.
10. Spoon the apple filling into each of the six dough portions.
11. Gather the edges of the dough and purse them together.
12. Bake at 375 degrees for 15 to 20 minutes, or until the dough is lightly browned.

Baked Brussels Sprouts With Blue Cheese

2009-02-06T19:28:00.000-08:00

As part of my CSA (Community Supported Agriculture)Box we received 1.5 Lbs of Brussels sprouts this week. As they were very fresh and ready to eat I quickly did some research and came up with this rendition of baked Brussels and blue cheese. Enjoy! It's great with wild rice.

1.5 Lbs of Brussels Sprouts
1/4 Cup Lemon Juice Meyer Lemon
1/4 cup Olive Oil
2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Butter cut into thin slices
1 TBS of Crumbled Blue Cheese for garnish

Preparation:
1.Pre-Heat Oven to 375 F
2Cut all the Brussels Sprouts into quarters. Place them in an accommodating baking dish. (I used my 5X8 Corning Wear with lid)
3. Pour the olive oil evenly over the Brussels Sprouts
4. Pour the lemon juice evenly over the Brussels
5. Add the Salt and the pepper
6. Mix the contents until the Brussels are evenly covered with all the ingredients.
7. Place the thinly cut butter slices evenly on the top of the Brussels. Cover the Brussels and place them in the oven for 25 minutes, or until the Brussels are tender.
8. Once cooked place Brussels on your serving platters, or dinner plates, and add the desired amount of blue cheese to the top of the Brussels.
9. Eat and enjoy!

Community Supported Agriculture (CSA)

2009-01-29T10:00:00.000-08:00

Well, I missed a week of posting. Didn't mean to, just got way too busy with the month of January. I'm back and ready for some posting action. Something new and exciting this month is I joined a CSA,or a Community Supported Agriculture delivery service. Since we are vegetarians we get one of the largest boxes of fruits and veggies delivered each week.It comes right to our door every Thursday. Quite a surprise since we don't know what to expect to receive. It's been three weeks since we started and we have received everything from Chard, Kale, Winter Greens, Carrots, Red Onions, Garlic, Russet Potatoes, Napa Cabbage, Leeks, and Fennel. We have also received lots of yummy fruit including apples, pears,and oranges, and tangerines. It's been a little difficult to change the way I cook and shop. Before I would make a list of recipes I wanted to cook and show accordingly. Now I have a box full of goodies I have to figure out what to do with. It's an adventure, but it's great!

If you live in or around the Bay Area check out Farm Fresh To You, they are awesome, reliable, and friendly. Totally worth looking into. I will try from now on listing which of my ingredients were made with my Farm Fresh to You Box Veggies. A culinary treat.

Cafe Gratitude- Berkeley

2009-01-15T10:00:00.000-08:00

What are you grateful for? It read at the bottom of my tea cup as I took a sip of my blueberry rooibos tea. I'm grateful for...food...friends...and the opportunity to eat at the raw, vegan,alternative Cafe Gratitude.

The atmosphere is "chill" and relaxed with a hippy and radical vibe. I sat at a communal table wit a few locals who engaged in simple conversation as they peacefully sipped their raw brewed cup of joe. All set with a robust raw-foods menu and my hemp napkin I was ready to enjoy myself and the experience of Cafe Gratitude.

The specials of the day included: "I am festive," a raw dehydrated spinach enchilada with a cashew pate, "I am Blissful," a stuffed "tuna" avocado and a side salad, and a multitude of other positively named foods. It took me and my friends some time choose which item to feast upon for lunch. I went with the stuffed avocado, my one friend went with the "I am Cheerful" raw burger, and my other friend went with the "I am Graceful" Indian curry with red rice.

The service was quick and efficient and we were soon munching on our raw delights like three plump rabbits...or at least, that's how we felt as we chewed on the clover and sunflower sprouts that adorned the tops of our salads. The stuffed avocado was delicious and pungent with an actual "tune" flavor. The "I am Graceful" had a spicy kick and was the most filling of the three meals. The raw "burger" was small in proportion but surprisingly filling.

We splurged on dessert, and this is truly where Cafe Gratitude shines. We ordered the special of the day a chocolate mocha layer cake and a slice of the key lime pie. All raw. No cooking. And absolutely amazing! By the end of our excursion we had racked-up quite a bill, however it was worth every penny. The experience alone is part of the fun. At the end of our meal our server asked us the question of the day, "What are you blissful for?" and my answer? I am blissful for my full belly and the time well spent with friends.

Vegetarian Tortilla Soup

2009-01-09T10:00:00.000-08:00

1 Small Yellow Onion
1 TBS Safflower or Grape Seed Oil
2 Cloves of Garlic
1 Jalapeno
1 Pablono Pepper
3 Tomatoes
2 Boca Chicken Patties or 1/2 a bag of frozen Morning Star Chicken Strips
1 Can of Crushed Tomatoes
4 Dried Red Chile Peppers
1 TSP Cumin
4 Cups of Veggie Broth
2 Cups Water
1 Lime
1/2 Cup Cilantro
1 Cup Cheddar or Jack Cheese
1 Avocado
6 Stale Corn Tortillas
2 TBS Safflower or Grape Seed Oil

Pan Fried Chip Strips:
Prepare the 6 stale corn tortillas by cutting them into 1/2 inch strips and set aside while prepping the pan for frying. In a frying pan add 2 TBS of Safflower or Grape Seed Oil (anything that can handle high heat) and turn the stove onto medium heat. After a a minute, gently place the tortilla strips into the hot oil. Be careful as the oil will splatter. Saute the strips in the oil for 3 to 5 minutes. Shake a little salt over the strips. Remove when they have begun to crisp and turn a light brown. Remove the chip strips from the pan and place onto a paper towel to absorb the excess oil. Set aside for later.

Griffin Bird Says: If you do not have stale corn tortillas you can use fresh or frozen tortillas instead. In an oven or convection toaster oven, preheat the oven to 200 degrees Fahrenheit. Place the tortillas on a cookie sheet. Place in the oven for 10-15 minutes until dry to the touch.

Soup:
In a large pot place 1 TBS Safflower or Grape Seed oil. Turn the stove onto medium heat. Chop the yellow onion into 1 inch squares. Place into the pot and simmer for 5 minutes, or until the onion is translucent. Chop or crush the garlic with a garlic press. Add to the onions and cook for 1 minutes. Next, chop the Pablono Pepper and the three tomatoes into 1 inch pieces. Add them to the pot and simmer with the onions and garlic for 5 minutes. While those items are cooking, bring a cup of water to a full boil. I use an electric teapot. In a small bowl add the 4 dried red Chile peppers. Poor the boiling water over the peppers and cover with a clean dish towel. let stand for 15-20 minutes. With a clean knife slice the Jalapeno in half and remove the seeds. Cut the Jalapeno into very small rounds. Add the sliced Jalapeno and the cumin to the soup. Add the can of crushed tomatoes, veggie broth, and extra water to the contents of the pot. Cook for 15 minutes. When the Dried Red Chile peppers are soft, remove them from their bowl and chop them into very small pieces. Add the Red Chile pieces and their water to the soup pot. Cut the boca chicken into strips and add directly to the soup. Cook the soup for another 5 minutes. While the soup cooks, prepare your serving bowls. In each bowl place a handful of the Chip Strips. Grate the cheese and set aside. Rinse and chop the cilantro and set aside. Slice the avacado and set aside. To assemble to entre, poor a ladel of soup over the chip strips. Add 1/4 cup of the grated cheese on top and a handful of cilantro. Add a few slices of avacado and place a few lime quarters on the side of each bowl. Serve and enjoy! Makes 6 servings.

Vegetarian Hungarian Mushroom Soup

2009-01-02T10:00:00.000-08:00

I love mushrooms and this was the first soup I ever learned how to make well. My original recipe came from the Moose Wood Cookbook, but over time I have adjusted this to my pallet. There's something about mushrooms and spice that make the winter months so comforting. One more soup to celebrate the chill in the are.

Ingredients:
2 Tbs Olive Oil or Sunflower oil
1/2 cup White Wine
1/2 cup sliced onions
32 Oz Fresh Mushrooms- Sliced
1 Tbs Dried Dill (or 3-4 Tbs freshly minced- or to taste)
2 Tbs Mild Paprika
1/2 Tsp All Spice
1-2 tsp of Cayenne Pepper
2 Tsp Fresh Squeezed Lemon Juice
Salt to taste
4-5 Tbs Flour
2 1/2 cups water
1 cup Milk or Plain Soy Milk
1/2-1 cup sour cream
Cilantro or Parsley for Topping

1. Pour oil into a large pot. Add wine and onions and saute over medium heat from 5 minutes.
2. Add the mushrooms, dill, paprika, all spice, and cayenne pepper. Stir and cover. Let cook for 15-20 minutes. Stir occasionally.
3. Stir in the lemon juice and add the salt to taste
4. Sprinkle in the flour, stir constantly. Cook another 5-10 minutes over low heat.
5. Add the water, cover and cook about 15 minutes. Stir often.
6. Stir in the Soy Milk, reduce heat to low heat if you haven't all ready done so. Add more salt if needed
7. Whisk in the sour cream. Keep soup warm, but don't boil the soup at this point otherwise the milk products will curdle.
8. Serve with a topping of cilantro or parsley

Griffin Says:
Don't have lemons? Use a little Rice Vinegar to get that zing. Star by adding 1/2 tsp and increase to the taste you seek.

Holiday Truffle Filling

2008-12-25T10:00:00.000-08:00

The best part about truffles is they can be filled with anything that sounds delicious to you. Here are some ideas to make your holiday truffles even more festive.

Fluer de Sel
Make a dark chocolate ganash and fill the truffle shell 2/3 full with the ganash. Add a chunk of high quality caramel candy. Spread a thin layer of the chocolate shell on top of a completed truffle and sprinkle with a few chunks of large sea salt.

Pea-Nutty-Goodness
Before heating a milk chocolate ganash, add two tablespoons of smooth peanut butter. Heat as usual and fill the truffle shells with this chocolate peanut butter glory.

Get Fruity
Make a dark chocolate or milk chocolate ganash and add orange zest to the mixture, or after heating, plunge chunks of dried fruit into the center of the truffle shells. Fruits to try: dried apricot, dried cranberries, dried cherries, dates, and dried pineapple.

Just a Little Tipsy
For some holiday fun, add a 3 TBS rum to your chocolate ganash. Fill truffle shells as usual. Top the truffles with brown sugar. Or mix the ganash with 4 TBS tequila and lime zest, top with salt.

Hanukkah Latkes or Potato Pancakes

2008-12-19T10:00:00.000-08:00

Happy Hanukkah to all! Enjoy this family tradition with a twist. Eat with apple sauce and sour cream, and for all of those who enjoy a less traditional rendition, pull out the ketchup and Louisiana Hot Sauce!

Ingredients:
4 Golden Potatoes or Russet Potatoes
3 Matzah Crackers crumbled
1/2 of a medium Red onion- diced
3 TBS Olive Oil
2 TSP Paprika
1 Tsp Cayenne
1 Clove Garlic- Crushed
1-2 TBS Flour
1/2 Cup Water
1 Tbs Peanut or Safflower Oil
Salt and pepper to taste

1. Using a grater or food processor grate the potatoes into small strips. Like you are making hash browns. Set aside.
2. In a large bowl combine the diced onions, crumbled matzah crackers, spices, oil, and water. Mix until well combined.
3. Add the shredded potatoes to the large bowl and mix well.
4. Add the flour and stir until the mixture is thickened and has a thick batter consistency.
5. Add the salt and pepper to taste.
6. On an electric skillet or in a pan skillet fry the latkes for 5-10 minutes on each side, or until golden brown.
7. Serve with apple sauce and sour cream.

Basic Holiday Truffles

2008-12-18T10:00:00.000-08:00

Ingredients: Outer Shell & Ganache Mixture

1.) 2 14 oz Bags of Wiltons Dark Chocolate Candy Melts

2.) 1 lb semi-sweet chocolate chips(Ghirardelli works well)

3.) 2/3 Cup Whipping Cream

4.) Your Choice of Flavored Baking oil (peppermint works well, and raspberry is delocious!)

Equipment:

1" deep candy molds.

Double-Boiler (or a deep pot with 1 cup water at the bottom and place a heat-safe bowl in the center of the pot to create your won doble-boiler)

Cooking Instructions:
Shell:
1. In a double broiler, or in the microwave pour 1/2 cup of the Wilton Candy melts and melt slowly. Stir often, but do not stir briskly.
2. Once the melts are melted, use a dinner spoon to scoop out the chocolate and using the back of the spoon run it across the mold until the mold is covered completely, but the space in the middle is not filled with chocolate. Tap the side of the mold to remove any air bubbles.
3. Place the chocolate covered mold into the freezer for 3-5 minutes to harden.
Ganache:
4. Meanwhile pour the 1lb bag of chocolate chips into a microwave safe bowl. Combine with the 2/3 cups whipping cream. Microwave for 2 minutes. Remove the Ganache and stir until Ganach is smooth. If Ganache is not smooth yet, microwave for 1 minute intervals, removing the bowl and stirring. Do this until the ganache mixture is smooth. Once it is smooth you may add your choice of fillings/flavor (See below for filling/flavor options).
Combining Ganache & Shell:
5. Remove the candy molds from the freezer. Using the dinner spoon, fill each candy mold with 1/2oz of the ganache mixture. Leave 1/2 an inch of space between the ganche filling and the edge of the candy mold.
6. Place the molds with the ganache filling back in the freezer for 15-20 minutes until the filling is set (slightly hardened).
7. Remove the mold from the freezer, using the remaining chocolate from the double burner, Make sure it's still melted, and using the dinner spoon use the chocolate that gathers on the back of the spoon to fill in the bottom of the truffle.
8. Place the molds back in the freezer to set the bottoms for 3-5 minutes.
Decorate:
9. Remove the molds from the freezer. Let stand for 1 minute. On asoft surface, gently turn the molds upside down and release the candies from the molds.
10. Using a decorators brush, or a cutip, dampen the top of the truffe with water and sprinkle brown sugar, candy toppings, or sprinkles.
11. Impress friends and family with your creation!

Vegetarian Potato Soup

2008-12-11T11:00:00.000-08:00

Here's a soup for those cold and damp winter months that is hearty and sure to warm your soul. A great treat to enjoy with loved ones and friends.

Ingredients:
4 Cloves of Garlic crushed
16 oz White Mushrooms, sliced
1 cup White Wine
2 tbs of safflower oil
2 lbs Yukon Potatoes
2 Purple Potatoes
3 Red Potatoes
8 Cups of Water
2 tbs Condensed Vegetable Broth (Vegetable Bullion works well)
1 tbs Soy Sauce
1/2 tbs Rice Vinegar
1/2 tsp Pure Maple Syrup
1 tbs Dried Thyne (if using fresh, only use 1/4 tbs)
1/2 tbs Dried Basil (if using fresh, use 1 tbs)
1/2 tbs Dried Cayenne Pepper (Optional, or to taste)
1/2 Tbs Onion Powder
2 Stalks Celery
To Garnish"
Sour Cream
Grated Havarti or Jack Cheese
Chopped Green Onions or Chives

Preparation:
1. In a large, deep pot add the safflower oil, all the garlic, sliced mushrooms, and wine and simmer for 15 minutes until the mushrooms have reduced in size and released their water.
2. Meanwhile, slice the potatoes into 1/2 inch thick slices and combine the condensed vegetable bullion and the water to create a broth and set aside.
3. Add the sliced potatoes to the pot with the broth increase the heat and allow the soup to boil gently for 5 minutes.
4. Once the water is boiling, reduce the heat to medium. Add the Thyme, Basil, Cayenne, Onion Powder, Soy Sauce, Rice Vinegar, and Maple Syrup. Stir well and then cover the pot. Let cook for 20 minutes, or until the potatoes are tender.
5. After the potatoes have become soft and tender add the sliced celery to the pot and let cook for another 5 minutes.
6. Using a food processor blend the soup to the consistancy you desire. I tend to like my soups with a little more "chunk" to them, however you may blend the soup until smooth.
7. Serve with the grated cheese, sour cream, and chopped green onions as garnish.

Vegetarian Pho I Love You So!

2008-12-07T10:00:00.000-08:00

Vegetarian Pho... this recipe has taken months to perfect. I started dreaming about it long before I ever attempted to put it all together in a cooking pot. Who knew a Vietnamese Meat soup could moonlight as a vegetarian?

The list of ingredients: Ok, so I have tried to alter the ingredients so you don't have to march off to your nearest China Town (as much fun as that is) to make this soup. Pho is all about simplicity and the explosion of aromatic flavors. My hope is with a little rummaging through your own baking spices and with the help of your local grocer you too will be able to concoct this amazing-soul-warming soup.

1 Cinnamon Stick
4 Whole Star Annis
6 Whole Cloves
1 TSP Paprika
1 TSP Cayenne Pepper
8 Cloves Garlic
1 Shallot
1 TBS Fresh Chopped Ginger
1 Cup White Wine (I like to use Pinot Noir)
1/4 Cup Peanut or Safflower Oil
1/2 Yellow or White Onion
1 Cup Chopped Fresh Shitaki Mushrooms
3 TBS Soy Sauce
3 TBS Rice Vinegar
5 Cups Water
1 Carrot Peeled and chopped
1 Small Bok Choy Chopped
2 Cups Soba, Udon, or Rice Noodles
To Garnish:
1 Cup Fresh Cilantro
1 Cup Fresh Basil
2 Jalapenos Sliced
1 Lime Cut into Wedges

Optional: Add Morning Star Fake Beef or Chik'n strips for an extra protein flavor boost! Or add tofu when you add the water, soy sauce, and rice vinegar to the broth.

Preparation:
1.Cut a 6X6" square of cheese clothe. Place the Cinnamon Stick, Star Annis, and Whole Cloves into the center of the square. Gather the ends of the square and tie off the top with cooking twine. Set aside.
2. In a large pot pour the oil into the bottom. Add the chopped garlic, shallots, and onion. Cook until onion is translucent and garlic is slightly browned
3. Add the spice sachet from step 1 and add the paprika, cayenne, ginger, and white wine. Let simmer for one minute.
4. Cut the mushrooms and add to the pot. Cook until they have released their water and have reduced in size.
5. Add the 5 cups of water, soy sauce, rice vinegar. Simmer for 20-30 minutes.
6. In a separate pot bring 4-5 cups of water to boil. Once the water is boiling add the noodles and reduce heat. Let the noodles stand in the hot water until soft. Drain the noodles and rinse in cool water. Set aside.
7. Add the chopped carrot and bok choy to the broth. Let cook for 5 minutes.
8. Combine the noodles with the broth.
9. Serve in a large bowl with the garnish on top or on the side.

Samiches, Samiches...Butternut Squash Style

2008-11-30T10:00:00.000-08:00

A fond way to say farewell to fall and to all of its gourdes. Serve these samiches with a side of Alfredo and a glass of white, dry wine. Saviong Blanc or a dry Riesling

Ingredients:
1 Butternut Squash
1 Loaf of Ciabatta Bread
Swiss Cheese

Preparation: Butternut Squash
1. Slice butternut squash in half.
2. Remove seeds
3. Place on cookie sheet with the meat side down
4. Add enough water to cover the bottom of the cookie sheet
5. Bake for 45 minutes at 400F

Preparation: Sammy Time!
1. Slice ciabatta bread into size of samich you want
2. Slice the amount of Swiss cheese you desire. I like to use 2 thick chunks one on each half of the samich.
3. Toast the ciabatta with the cheese until cheese is melted.
4. Scoop out the cooked squash from it's skin and place a thick layer on one side of each samich.
5. Eat and be happy

Griffin Says: You Can Eat the Seeds!
That's right. It's one of my favorite snacks from the kitchen...toasted butternut squash seeds. They cook-up just like pumpkin seeds and add a little extra fun to this simple dish.
1. Slice the butternut squash in half
2. Remove the seeds and the seed pulp
3. Place on a cookie sheet (with the pulp)
4. Sprinkle with salt (curry powder adds a little something extra)
5. Bake at 350F for 10-15 minutes, or until seeds are slightly browned and pulp is no longer moist.
6. Eat as a snack while you wait for the butternut squash to cook, or serve as a side to the samich.

Gramma Samiches- a Thanksgiving Tradition

2008-11-26T09:00:00.000-08:00

Special Thanksgiving Treat!

My husband's Great Grandmother used to make this tasty comfort food when family would come over. After her passing her family decided to honor her each Thanksgiving by serving her famous treat. below you will find our recipe for Gramma Anne's Samiches.

Sour Dough Bread (12 Pieces)
2 Cups Sour Cream
1 Cup of Cheddar Cheese
1 8 oz can Pitted Black Olives
4 Green Onions Chopped
2 Cloves of Garlic
1 TSP Paprika

Chop the green onions and set aside. Mince the garlic and set aside. Grate the cheddar cheese. In a large mixing bowl combine the sour cream and the grated cheese. Stir well. Once combined, add the black olives, chopped green onions, garlic, and paprika. Mix well until all the ingredients are incorporated. Spread 1 TBS of the mixture onto each piece of bread. Place the samwhiches onto a non-greased cookie sheet. Bake in the oven at 375 F for 10-15 minutes, checking often. They are finished when the topping begins to brown. Serve as a snack or as part of your main meal.

"Chicken" A-La-King

2008-11-23T09:00:00.000-08:00

1/4 Cup Butter (Salted Works Best)
1/3 Cup White Flour
1 TBS Dry Sherry
1/2 a large Yellow Onion chopped (About 1 cup)
2 Cloves of Garlic
1 Cup of Vegetable Broth
1 Cup Soy Milk
1 1/2 Cup Mushrooms (Regular or Shitaki work best)
1 Green Pepper Chopped & Seeded
1/2 Cup Frozen Green Peas
2 Freshly chopped carrots
1 Bag of Morning Star Starter Meals, "Chicken"
1 TSP Garlic Powder
1/8 TSP Nutmeg
Salt to taste
Black Pepper to taste

In a frying pan melt the butter. Once the butter is melted add the flour slowly and stir it in until it is combined with the butter. Add the chopped onion and simmer for one minute. Add the Dry Sherry and the minced garlic, mushrooms and cook for 2-5 minutes. Add the vegetable broth and soy milk and cook for 5 minutes. Stir constantly. Add the green pepper, frozen peas, chopped carrot and cook for 2-5 minutes. Add the morning star chicken, garlic powder and nutmeg. Cook until the chicken is cooked through. Add salt and black pepper to taste.

Serve: Over rice, pasta, or toast a few pieces of sour dough bread and spoon the a-la-king on top.

Lois the Pie Queen

2008-11-19T10:30:00.000-08:00

Two Sundays ago I had a hankering for a down to earth, home-style, grits-loving, brunch. I hadn't had grits in years! I know they aren't rocket science to make, but there is just something about getting a nice batch of grits all steamy and fresh from a diner with a side of fruit and a pot of Joe that just keeps flowing. Scrumptious!

I looked all around my town and there was just nothing that would offer me the warm your soul food I was craving. So I asked a friend for some suggestions and she produced an encyclopedia of brunch places in and around the East Bay. So many options! Of course, my issue always revolves around what is a veggie-lovin' girl in a meat-loving world going to do? The brunch options for a vegetarian are often sad and just don't cover that ravenous brunch craving. Typically a vegetarian opts to go for a greasy spoon and just neglectes to recognize that there just might be some bacon grease atop her side order of hash browns. Or we vegetarians congregate in those places that smell of wheat grass and grow spouts on the window sill.

Well, Lois the Pie Queen changed my world! It is no high class restaurant, but it's no greasy spoon neither. They offer what every person craves for a traditional down-home style brunch: Eggs, hash browns, homemade biscuits and jam, and GRITS! Oh, and their sweet potato pie is to die for. The selection is slim for vegetarians on the main menu, but they are conscious of their cooking and will take care of you kindly. They have a variety of side dishes and they are happy to combine anything together. The coffee is endless. You will think you have consumed some of the coffee, yet your cup will amazingly always be filled to the brim. Be prepared to be called "Honey," "Sweetie" and "Darlin" by your server and all others working there. It will truly make your day. It can get pretty busy in the morning. Expect to wait a few minutes for a table, but they will get you a place much more quickly than you would guess. A good thing to remeber is they only accept cash, so if you are going with a group, make sure to bring smaller bills. Enjoy your time and make sure to get some of their sweet potato pie!

Lois The Pie Queen
851 60th St
Oakland, CA 94609

Hours:
Mon-Fri- 8:00 AM- 2:00 PM
Sat-Sun- 7:00 AM -3:00 PM

Pumpkin Curried Soup

2008-11-16T00:00:00.000-08:00

1/3 Cup Chopped Yellow Onion
1 TSP Minced Garlic (or 2 Cloves)
1/4 cup Peanut or Sunflower Oil to saute the garlic and onion
1/4 cup white wine (anything will work great except chardonnay and dessert wines)
1/2 to 1 TBS Curry Powder
2 TBS Olive Oil (Extra Virgin works well)
1 Cup Pureed Pumpkin (or about 1/2 can of pumpkin)
1/4 TSP Nutmeg
1/8 TSP Ground Cloves
14 TSP Ground Ginger
1/4 Cayenne Powder or 1 Fresh Cayenne Pepper
1/8 TSP Agave Nectar (granulated sugar works well too)
2 Cups Veggie Broth
1/2 Bay Leaf (Use a full if Bay Leaf is dried)
1 1/2 Cups Soy Milk
1 TBSP Corn Starch
2 TBSP Sour Cream (or Heavy Cream or Soy Cream)
Salt to Taste

I have made this soup with canned pumpkin, which works well. Be sure to purchase just the 100% canned pumpkin, not the "pie filling." You can also make this soup using a fresh pie pumpkin see the note from Griffin Bird at the end of this recipe. To prepare the soup you will need a large pot, one cutting board, and a sharp chopping knife. Be prepared to welcome the Thanksgiving season with this soup into your home!

1. Mince the garlic, dice the onion or chop into small 1 inch squares. Pour the peanut or sunflower oil into your pot. Add the onions first and saute for a few minutes then add the garlic just before the onion is tender. Saute for a few minutes together.
2. Add the pumpkin, nutmeg, curry, cloves, ginger, and cayenne pepper cook for one minute.
3. On the side mix the vegetable broth and the water together. Add the broth and half of a bay leaf to the pot and bring to a boil.
4. Reduce heat and simmer uncovered for about 10 minutes.
5. Remove the Bay Leaf
6. Stir in 1 Cup of the Soy Milk and cook for 5 minutes on low heat. Keep the heat low so as not to curdle the milk.
7. In a separate bowl stir in the remaining soy milk and the corn starch. Make sure the corn starch dissolves completely before adding to your soup.
8. Cook and stir until thickened and bubbling.

Serve: Ladle your soup into bowls. Swirl in a spoonful of sour cream, or as desired. Garnish with cilantro or chives, or both.

I served this soup as a precursor to Thanksgiving dinner two years ago and it was a huge hit! It is ready quickly and is a great as a starter entree, or served with sour dough toast for a warming autumn dinner.

Griffin Bird Says: To make this delicious soup with a fresh pumpkin, purchase a fresh pie pumpkin from your local food market. chop the fresh pie pumpkin in half. Place it face down on a cookie sheet and add 1/4 cup water to the pan. Preheat oven to 400 F' and cook for 45 minutes. Allow to cool before scooping innards for the soup. Use the remaining fresh pumpkin for a pumpkin pie, or pumpkin cookies!

Nutty Tacos

2008-11-09T20:25:00.000-08:00

Nutty Taco Meat:

1 Cup Walnuts
1 Cup Almonds (soaked)
1/2 Cup Sunflower Seeds
1/2 Cup Pumpkin Seeds (non-pre-cooked-optional)
2 cloves garlic Fresh Garlic
1/2 TBS Cumin Powder
1/2 TBS Turmeric
1 TSP Onion Powder
11/2 cups water
1/2 Cup Olive Oil
1/4 Cup Cilantro
Salt to Taste
1/3 cup Peanut or Sunflower Oil

Soak almonds in water overnight to soften. Chop the cloves of garlic until minced. Add 1/4 cup of olive oil to skillet. Saute garlic until golden. To make nutty mixture place walnuts, soaked almonds, sunflower seeds, pumpkin seeds, and spices and 1 cup of water into a blender or food processor. Pulse until the mixture is combined and the nuts have all been reduced to a paste. Add the remaining olive oil, cooked garlic, and 1/2 cup of water and cilantro and pulse until the cilantro and liquid is absorbed into a paste. Add salt to taste. Pour 1/3 cup oil (peanut or sunflower oil works best) into a frying pan. Scoop the "meat" into the pan and cook on medium heat until the "meat" is darkened and crispy on the edges. Serve with your favorite tortillas and taco fixings, or throw onto a bed of lettuce, a little grated cheddar cheese, canned black olives, and your choice of salsa for a satisfying taco salad.