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urmeric 2 tbsp tomato paste 2 cans coconut milk directions in a pot with a heavy bottom melt the coconut oil over medium high heat and add the mustard seeds cook for a minute or so until the seeds start to splutter and pop add the onions and cook for about 5 minutes until they are softened but not brown add the garlic ginger and dry seasonings stir well and cook for 1 2 minutes until fragrant stir in the tomato paste and cook another few minutes stirring gradually add in the coconut milk stirring to get a smooth consistency cover the pot and bring the mixture just to a boil and then remove the lid and turn the heat to low simmer for about 30 minutes stirring occasionally cut the fishless filets into thirds and cook according to package directions just before serving add them to the sauce and cook an additional 5 minutes before ladling over steamed basmati rice posted by desdemona at 1 03 pm no comments wednesday february 19 2020 cream of broccoli soup it s late february and everyone is tired of it we haven t had an especially brutal winter here in new england certainly compared to some recent ones but by this point in the calendar people have had enough and are feeling a bit delicate this afternoon i got a craving for cream of broccoli soup which i haven t made in ages i first cooked it as a teenager using the recipe in molly kaizen s classic moosewood cookbook and for years that was my go to version but when i looked it up i wasn t feeling it and decided to just hit the kitchen mess around and see what happened fortunately i kept track of what i was doing so i could share it here and i think you ll be happy i did when you make this soup cream of broccoli soup ingredients 3 tbsp vegan butter i used earth balance 1 large yellow onion chopped 2 stalks celery chopped 2 3 cloves garlic minced 1 tsp each salt white pepper ½ tsp turmeric ¼ tsp each nutmeg cayenne pepper 2 tbsp flour 2 cups boiling water 2 lbs broccoli chopped fresh or frozen 6 cups plain unsweetened soy milk heated with 2 tbsp no chicken bouillon or other vegan bouillon but i swear by this stuff 1 can cannellini or other white beans directions in a large deep pot melt the butter and saute the onion over medium heat about 5 minutes until softened but not browned add the celery and garlic and cook 5 minutes more stirring occasionally add the dry seasonings and the flour stir well and cook for about a minute pour in one cup of the boiling water and stir until the mixture thickens repeat with the remaining water add the chopped broccoli to the pot and stir to coat pour in the milk bouillon mixture and stir to combine cover the pot raise the heat to high and bring the mixture just to a boil lower the heat to a simmer crack the lid slightly and cook for 20 minutes until the broccoli is softened but not falling apart add the cannellini beans including their liquid mix well and cook another 5 minutes remove from heat and puree with an immersion blender until completely smooth taste for seasoning and serve hot posted by desdemona at 6 51 pm 1 comment monday august 12 2019 peach cherry and blueberry cobbler it s that time of year when the farmers markets are overflowing with goodies and we invariably buy too much fruit because we can t help ourselves sadly it s also that time of year when it s usually too hot to bake but this morning i got up early enough to justify turning on the oven and transforming our glut of dirt candy into this splendid cobbler or crumble or buckle or whatever these distinctions exhaust me compared to most such recipes i use relatively little sugar fruit is sweet kids and not much fat so this dish is as good for breakfast as dessert accompanied by yogurt rather than vanilla ice cream or not it s your call peach cherry and blueberry cobbler the filling ingredients 6 ripe yellow peaches cut into chunks 1 pint fresh blueberries 1 pint fresh cherries pitted and halved 3 tbsp flour 2 tbsp brown sugar ½ tsp each salt ground cinnamon ground ginger ¼ tsp nutmeg directions in a large mixing bowl combine all ingredients and set aside easy right the topping ingredients 1 5 cups white whole wheat or all purpose flour 2 tbsp brown sugar 2 tsp baking powder ½ tsp each salt ground cinnamon 1 ¼ cup plain unsweetened soy milk 2 tbsp vegan butter melted i use earth balance 1 tsp vanilla extract directions preheat the oven to 350 degrees fahrenheit and coat a 9 x 13 casserole with cooking spray in a large mixing bowl sift together the dry ingredients in a beaker whisk together the milk butter and vanilla extract add the milk mixture to the dry ingredients and combine well to make a smooth batter transfer the filling to the greased casserole and distribute evenly pour the batter over the fruit by large spoonfuls and then use a rubber spatula to smooth it out nb it doesn t need to be perfect or cover the fruit completely this is a fairly no frills affair sprinkle the top with little sugar if you like and bake in the center of the oven at 350 degrees for 40 45 minutes remove from heat and allow to rest at least 20 minutes before serving this is equally good warm room temperature or as refrigerated leftovers posted by desdemona at 1 27 pm no comments thursday may 30 2019 urad dal with crispy shallots a little over a month ago i stepped on a cracked sidewalk and fractured my ankle i should note that i also taught both of my classes before going to the er because 1 they were our penultimate meetings of the semester 2 i really thought it was just twisted and 3 that s what i m like needless to say being injured is inconvenient and uncomfortable and one of the many things it s impeded has been my ability to cook since for the first couple weeks i was on crutches and couldn t stand very long thankfully i have a lovely helpful partner who has taken care of pretty much everything which includes keeping us fed so while i have produced a few things notably last week s lancashire butter pie i ve mostly been confined to a kitchen chair and acting as sous chef but this past week a cupboard inventory yielded a container of black urad dal and i was inspired to try my hand at dal makhani a north indian dish traditionally made with butter and cream after a little googling i was able to conflate and tweak a few recipes to produce an extremely hearty curry that needs nothing but rice to be a complete meal and which i hope you ll enjoy as much as we did nb that in addition to reducing the fat a lot and substituting non dairy alternatives i eschewed the kidney beans many versions call for and added a garnish of crispy shallots because i had a ton of them that needed using urad dal ingredients 1 5 cups urad dal rinsed and soaked overnight 1 tbsp each coconut oil vegan butter 1 large onion diced 3 cloves garlic minced 2 inch piece of ginger peeled and grated 1 tsp each kosher salt asafoetida cumin garam masala smoked paprika chili powder fenugreek ½ tsp each cardamom cayenne pepper 1 15 oz can fire roasted tomatoes 4 cups water or stock i used better than bouillon no chicken 1 15 oz can full fat coconut milk chopped fresh cilantro directions in a large deep pot melt the coconut oil and butter and cook the onion over medium heat stirring occasionally for about 10 minutes until soft but not browned add the garlic ginger and dry spices and cook another few minutes stir in the tomatoes and cook 10 minutes more add the drained urad dal and water or stock bring just to a boil and then turn the heat to low and cook for about 90 minutes stirring occasionally nb this may take a bit longer you want the dal to be very soft but to still retain some shape when the dal is soft add the coconut milk and cook another 5 10 minutes taste for seasoning and serve topped with rice or naan topped with chopped cilantro and crispy shallots below crispy shallots ingredients 1 2 tbsp canola oil 10 large shallots sliced 1 tsp kosher salt directions in a large skillet heat the oil over medium high heat and cook the shallots until crispy but not burned this should take about 10 minutes sprinkle with salt and set aside posted by desdemona at 3 55 pm 6 comments friday may 17 2019 lancashire butter pie i had another look and i had a cup of tea and a butter pie today s post marks my triumphant return to the kitchen after several weeks laid up with a fractured ankle the recipe itself is so easy and so good that it s absurd i ve never made it before particularly considering my well known obsession with savory pies and pastries of all types but there it is and here we are and i will definitely be making this pie on a regular basis from now on traditional in lancashire where it is also known as catholic pie or friday pie due to its lack of meat butter pie is basically just layers of potatoes onions and you guessed it butter baked in a pie crust which cannot possibly be anything but a very good idea veganizing the prototype was a complete doddle i substituted vegan butter for the dairy variety and added a sprinkle of thyme because i am 1 lazy and 2 not great with pastry i used a prepared pie crust for the base i also took the advice of a lancastrian blogger who suggested using puff pastry for the top which produced the beauteous golden specimen in the photo above considering the simplicity of its few ingredients the finished product had a lovely and surprisingly complex flavor the softened onions completely permeated the potatoes and the whole thing was comforting and more ish without being podgy all in all an unqualified win and highly recommended lancashire butter pie ingredients 1 prepared single pie crust homemade or shop bought your call 1 sheet frozen puff pastry thawed pepperidge farm is vegan 4 tbsp cold vegan butter such as earth balance miyoko s etc 2 large yellow onions cut into crescents 4 large yukon gold potatoes cut into approximately 1 6 slices salt pepper thyme directions preheat the oven to 375 degrees fahrenheit parboil the potatoes in plenty of salted water for 6 10 minutes until they are just soft but still holding their shape drain immediately and set aside to cool in a large skillet melt 3 tbsp of the butter and cook the onions over medium high heat stirring often to make sure they don t brown sprinkle with salt fresh black pepper and about a ½ tsp thyme and set aside to assemble layer 1 3 of the cooled sliced potatoes in the bottom of your pie crust dot with 1 tsp of cold butter and season with salt pepper and follow with half the cooked onions repeat these layers ending with the last 1 3 of the potatoes the last tsp butter and more salt pepper roll out the puff pastry and lay it over the top of the pie crimping the edges to seal if you have extra puff pastry around the edges you can trim it away and cut it into decorative shapes or not brush the top crust with about 2 tbsp plain unsweetened soymilk if you are using decorative puff pastry bits you should dunk them in the milk and then apply them to the top of the pie prick several times with a fork and place on a baking sheet bake in the center of the oven at 375 degrees fahrenheit for 40 45 minutes until the crust is golden and puffy remove from the oven and allow to rest 10 15 minutes before slicing posted by desdemona at 10 09 am 2 comments sunday may 12 2019 it s alive greetings friends this is elizavegan s partner never under any circumstances to be known as elizahegan i ve had a few guest posts on this blog before and am doing this one to check in and let you know that the elizavegan is still in business though powerfully busy with a phd substantial teaching load and many other things for the last few weeks she has been laid up with an ankle injury in the interim i ve been doing most of the cooking generally i perform somewhere between 2 and 10 of the domestic kitchen detail depending on our respective levels of busyness everyone is happy with this arrangement because elizavegan loves making food and i enjoy performing minor sous chef duties like stripping kale chopping onions washing pots and refreshing drinks but in the past few weeks it s been fun to dive back in with the inspiring help of this great little blog as her recovery has progressed we ve gone from passive to active collaboration when her ankle was really bad she would sit still and help me with advice and support but as it s started healing she s occasionally been standing up and doing some late stage fiddling which inevitably makes the stuff 100 better anyway here are a few classics i ve made over the last few weeks and at various times during this past busy semester avgolemono soup i believe this is by far the most visited recipe on the blog risotto alla milanese aside from the obvious stirring of rice and broth that is the essence of risotto this is a very easy dish classic baked macaroni and cheese what can i say everybody raves everybody loves you will never be disappointed mac and cheese as it exists in the mind of god if god doesn t eat animals american chop suey this is beautifully trashy and stupidly easy the thing for that night when you want dinner within the hour and not a difficult hour at that on greek easter i even made pastitsio which is one of my all time favorites our omnivorous family devoured it with enthusiasm especially our highly honored 1 5 year old guest who snorked them down in quantity while exclaiming noodles definitely check that out for a greeky treat more fun collaborations to come stay tuned posted by desdemona at 7 59 pm 3 comments older posts home subscribe to posts atom about me desdemona a new england united states i m a literary scholar with a particular interest in representations of domestic violence in medieval and early modern england i m also a happy and decidedly non violent vegan with a compulsion for improving recipes that have traditionally called for less compassionate ingredients i love my family my partner my animal and human friends and doing my small part to make the world a better place view my complete profile followers my blog list the vegan mouse bayo beans 17 hours ago our hen house beyond factory farming björn ólafsson on the psychology of meat reduction and plant based nudges 1 day ago joanna vaught rustic decor warmth comfort inviting atmosphere 8 months ago get sconed blast from the past 11 months ago choosing raw vegan and raw recipes creed adopted for liturgies in 325 crossword 1 year ago vegan planet woman in the weeds now available 2 years ago seitan beats your meat mediterranean quinoa salad with lemon tahini dressing 3 years ago out of the ordinary magpies letter from the editor july and link to july issue 4 years ago dumbledore s vegan army fuck terfs 4 years ago vegan com blog vegan hair oil recommended cruelty free brands 5 years ago vegan eats treats stevie wonder a very good dog 6 years ago notes from the vegan feast kitchen super easy super tasty crusty no knead spelt bread 6 years ago la vida vegga faux fish face off what s the best vegan fish 6 years ago geoffrey chaucer hath a blog geoffrey chaucer 6 ye...